Dijon Croque Monsieur

We both liked this one. It was really good. It tasted like a breakfast sandwich. We had with Waffle Fries.

Dijon Croque Monsieur

Instead of your usual grilled ham and cheese, try this French-style sandwich that's enhanced by the zip of whole-grain mustard.

Other Time: 30 minutes minutes

1 tablespoon whole-grain Dijon mustard
1 tablespoon fat-free mayonnaise
8 (1-ounce) slices Italian bread
6 ounces thinly sliced ham
1 cup (4 ounces) shredded Gruyère cheese
1/4 teaspoon freshly ground black pepper
1/2 cup egg substitute
1/4 cup fat-free milk
Cooking spray

1. Combine mustard and mayonnaise in a small bowl. Spread 3/4 teaspoon mustard mixture over each of 4 bread slices; layer each slice with 1 1/2 ounces ham and 1/4 cup cheese. Sprinkle evenly with pepper. Spread 3/4 teaspoon mayonnaise mixture over each remaining bread slice; place, mustard side down, on top of sandwiches.

2. Combine egg substitute and fat-free milk in a shallow dish. Dip both sides of each sandwich into the egg mixture.

3. Heat a large nonstick griddle or skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 3 minutes on each side or until lightly browned and cheese melts.

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 350 ; FAT 11.7g (sat 6.1g,mono 3.1g,poly 0.9g); CHOLESTEROL 51mg; CALCIUM 344mg; CARBOHYDRATE 34.6g; SODIUM 935mg; PROTEIN 25.1g; FIBER 1.7g; IRON 2.8mg

Cooking Light, JANUARY 2010

Fettuccine Alfredo with Bacon

This was good to me, but D didn't like the pasta. He said it tasted overcooked. He likes dry pasta better. The only issue I had was the serving size was small. He said it was easy to make.

Fettuccine Alfredo with Bacon

When you're short on time and the ingredient list is short, make every ingredient the freshest and best you can find. A real wood-smoked bacon imparts lots of flavor: Applewood is mild and slightly sweet, while hardwood, such as hickory, is more assertive.

Other Time: 20 minutes minutes

1 (9-ounce) package refrigerated fresh fettuccine
2 slices applewood-smoked bacon, chopped
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1 cup 1% low-fat milk
2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground black pepper

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

2. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.

Yield: 4 servings (serving size: about 1 cup)
CALORIES 339 ; FAT 11.7g (sat 5g,mono 3.8g,poly 0.7g); CHOLESTEROL 22mg; CALCIUM 291mg; CARBOHYDRATE 38.4g; SODIUM 833mg; PROTEIN 17.3g; FIBER 2g; IRON 0.5mg

Cooking Light, JANUARY 2010

Roast Chicken with Balsamic Bell Peppers

Neither D nor I thought this was anything great. We thought it was trying to be fancy and in fact really wasn't. The Balsamic was underwhelming. And nothing seemed to go with each other. It was like chicken that seemed to have peppers on it as an afterthought. We had with mashed potatoes.

Roast Chicken with Balsamic Bell Peppers

3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar

1. Preheat oven to 450°.

2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.

3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Yield: 4 servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)

CALORIES 282 ; FAT 11g (sat 2.1g,mono 6.4g,poly 1.7g); CHOLESTEROL 94mg; CALCIUM 38mg; CARBOHYDRATE 8.8g; SODIUM 644mg; PROTEIN 35.9g; FIBER 1.9g; IRON 2mg

Cooking Light, JANUARY 2010

Grown-Up Grilled Cheese Sandwiches

So these were really good. I have no clue if they were easy or not, because I didn't feel well, and zoned in and out while D made them. But they were juicy, tangy, and good.

We had with Roasted Potatoes.

Grown-Up Grilled Cheese Sandwiches

A new take on a familiar favorite pairs grilled cheese with a BLT for a luscious veggie-packed sandwich that feels like an indulgence. Serve with zesty dill pickle spears. If you have extra room in your budget, pair with a sweet-tart hard cider.


Cooking spray
1 cup vertically sliced red onion
1 large garlic clove, minced
1 cup (4 ounces) shredded reduced-fat sharp white cheddar cheese (such as Cracker Barrel)
8 (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm)
2 cups fresh spinach leaves
8 (1/4-inch-thick) slices tomato
6 slices center-cut bacon, cooked

1. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add 1 cup onion and garlic; cook for 10 minutes or until tender and golden brown, stirring occasionally.

2. Sprinkle 2 tablespoons cheese over each of 4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 tablespoons onion mixture, and 1 1/2 bacon slices. Sprinkle each with 2 tablespoons cheese; top with the remaining 4 bread slices.

3. Heat skillet over medium heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 minutes on each side or until golden brown and cheese melts.

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 376 ; FAT 11g (sat 5.3g,mono 4.8g,poly 0.6g); CHOLESTEROL 24mg; CALCIUM 308mg; CARBOHYDRATE 50.3g; SODIUM 876mg; PROTEIN 20.2g; FIBER 3.3g; IRON 2.9mg

Cooking Light, JANUARY 2010

Roasted Butternut Squash and Bacon Pasta

Big portions of fancy Mac and Cheese. So I was going to make this on Saturday but I decided to have a liquid dinner due to a disatrous day at the office (yes on a Saturday). So D made it Tuesday. He was surprised I was going to make it. He said it was easy, but not quick, and it required lots of pots and pans.

Butternut Squash is not a usual food in our household. It is sweet but has a better flavor to me then pumpkin (blech) and sweet potatoes. With the bacon's saltiness and the cheese, yum!!!

Another dish with Spinach Salad as the side.

Roasted Butternut Squash and Bacon Pasta

Mini penne pasta works well in this dish since it's about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.


3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices (raw)
1 cup thinly sliced shallots
8 ounces uncooked mini penne (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk
3/4 cup (3 ounces) shredded sharp provolone cheese
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Preheat oven to 425°.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Yield: 5 servings

CALORIES 469 (28% from fat); FAT 14.4g (sat 7.3g,mono 4.4g,poly 0.9g); IRON 3.5mg; CHOLESTEROL 40mg; CALCIUM 443mg; CARBOHYDRATE 66.6g; SODIUM 849mg; PROTEIN 22.1g; FIBER 6.8g

Mushroom and Sweet Onion Cheesesteaks

So these were pretty good. We didn't use cheddar cheese. We used provolone. Also we used Marsala because Kroger doesn't sell Madeira. I think they were easy. I didn't hear D complaining while making them. I would have again.

We had with Spinach Salad (Spinach, tomatoes, cukes).

Mushroom and Sweet Onion Cheesesteaks

Don't leave cheesesteaks on the back burner. Bring them to the dinner table in this delicious, lightened recipe. Serve with a cucumber salad.


2 teaspoons olive oil, divided
12 ounces top round steak, cut into thin strips
1 1/2 cups thinly vertically sliced Vidalia or other sweet onion
1 teaspoon bottled minced garlic
1 (8-ounce) package presliced mushrooms
1/4 cup Madeira wine
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (4 ounces) shredded reduced-fat cheddar cheese
4 (2-ounce) ciabatta rolls

1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add steak to pan; cook 2 minutes or until browned, turning occasionally. Remove steak from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; sauté 1 minute, stirring occasionally. Add mushrooms; sauté 6 minutes. Stir in wine; cook until liquid evaporates (about 1 minute). Add bell peppers; sauté 4 minutes. Return steak to pan. Stir in Worcestershire, salt, and black pepper; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle mixture with cheese; stir until cheese melts. Divide mixture evenly among rolls.

Cucumber salad: Combine 1 thinly sliced English cucumber, 1/4 cup sliced red onion, 1 tablespoon sugar, 1 tablespoon cider vinegar, and 1/4 teaspoon salt.

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 419 ; FAT 15.7g (sat 6.3g,mono 6.7g,poly 0.9g); CHOLESTEROL 65mg; CALCIUM 343mg; CARBOHYDRATE 35.6g; SODIUM 660mg; PROTEIN 35.3g; FIBER 3.4g; IRON 3.7mg

Cooking Light, AUGUST 2009

Shrimp Tacos with Spiked Sour Cream

Well, don't make this with Ass Blaster Sauce is all I can say. I made this and it was easy. However it was so hot, that it was inedible. I got down 1 taco. D got down 2 shrimp.

Shrimp Tacos with Spiked Sour Cream

1/2 cup reduced-fat sour cream
3 1/4 teaspoons hot pepper sauce (such as Tabasco), divided
1 1/4 teaspoons chili powder, divided
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon hot smoked paprika
1/4 teaspoon salt
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil
3 garlic cloves, minced
1 tablespoon fresh lime juice
8 (6-inch) corn tortillas
2 cups shredded iceberg lettuce
1/2 cup chopped Vidalia or other sweet onion
1/4 cup prepared salsa verde (such as Herdez)

Combine sour cream, 1 1/4 teaspoons hot pepper sauce, and 1/2 teaspoon chili powder.

Combine remaining 3/4 teaspoon chili powder, cumin, garlic powder, paprika, and salt in a large bowl. Add shrimp; toss to coat. Let stand 10 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp mixture; sauté 3 minutes or until done. Stir in remaining 2 teaspoons hot pepper sauce and juice. Remove from heat.

Heat tortillas according to package directions. Arrange about 2 ounces shrimp, 1/4 cup lettuce, and 1 tablespoon onion down center of each tortilla. Serve with sour cream mixture and salsa verde.

Yield: 4 servings (serving size: 2 tacos, 1 tablespoon sour cream mixture, and 1 tablespoon salsa)

CALORIES 401 (24% from fat); FAT 10.7g (sat 3g,mono 2.9g,poly 2.9g); IRON 5.5mg; CHOLESTEROL 269mg; CALCIUM 274mg; CARBOHYDRATE 34.9g; SODIUM 593mg; PROTEIN 40.7g; FIBER 4.7g

Cooking Light, JULY 2004