Tuesday, November 25, 2008

Snapper Tacos with Chipotle Cream

I made this one all by myself. It involved a lot of chopping. It was pretty good. I didn't follow the serving size except the Chipotle Cream. We had with Chili-Corn Mashed Potatoes

Snapper Tacos with Chipotle Cream

The fish cooks on top of the vegetables in one skillet. Break the fish into chunks to finish the filling.

1/2 cup fat-free sour cream
1/8 teaspoon salt
1 canned chipotle chile in adobo sauce, seeded and minced (I didn't seed)
1 1/2 cups chopped onion, divided

1 1/2 cups chopped tomato, divided
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
4 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 pound red snapper fillets, skinned
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 (8-inch) fat-free flour tortillas

Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato (I kept these separate since D doesn't like tomatoes and I don't like onion); set aside.
Melt butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic; cook 5 minutes, stirring frequently. Stir in cilantro. Arrange fish over onion mixture in pan; cover and cook 3 minutes. Turn fish; cover and cook 2 minutes. Break fish into chunks. Stir in rind and juice; cook 2 minutes. Remove from heat.
Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll up.

Yield: 4 servings (serving size: 1 taco)

CALORIES 340 (21% from fat); FAT 7.8g (sat 4g,mono 2g,poly 0.9g); IRON 2mg; CHOLESTEROL 56mg; CALCIUM 108mg; CARBOHYDRATE 38.1g; SODIUM 896mg; PROTEIN 28.1g; FIBER 3.3g

Cooking Light, SEPTEMBER 2002

Teriyaki Pork and Vegetables with Noodles

D made this. I'm thinking it had to be easy. If it wasn't, it was at least quick. The Chili Garlic Sauce was just a hint...so you got a bite at the very end. It was very good.

Teriyaki Pork and Vegetables with Noodles

The sweet-savory flavor of teriyaki sauce is a centuries-old mixture of soy sauce and mirin (sweet cooking wine). Over time, Japanese Americans added ginger, brown sugar, pineapple juice, and green onions, elements of the bottled teriyaki sauce Americans know today.

8 ounces uncooked spaghetti
4 green onions
1 tablespoon dark sesame oil
1 cup thinly sliced red bell pepper
3 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick), cut into 1/4-inch strips
1 (3 1/2-ounce) package shiitake mushrooms, sliced
1/3 cup low-sodium teriyaki sauce
4 teaspoons chili garlic sauce (such as Lee Kum Kee)

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid; keep warm.

Remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, and mushrooms; sauté 3 minutes or until pork is browned. Combine reserved 1/4 cup cooking liquid, teriyaki sauce, and chili garlic sauce in a small bowl, stirring with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.

Yield: 4 servings (serving size: about 1 3/4 cups)

CALORIES 444 (27% from fat); FAT 13.5g (sat 4.1g,mono 4.6g,poly 2.7g); IRON 3.4mg; CHOLESTEROL 55mg; CALCIUM 40mg; CARBOHYDRATE 51.9g; SODIUM 633mg; PROTEIN 26.3g; FIBER 3.1g

Cooking Light, NOVEMBER 2007

Friday, November 14, 2008

Santa Fe Meat Loaf

So I had to make this. It worried me a little, as I have never made a meatloaf. But it was pretty easy. Time wise, it took awhile. We had with Simply Potatoes tossed with Southwest Seasoning.

Santa Fe Meat Loaf

Slicing the loaf reveals a hidden layer of cheese. Leftovers are especially good on a sandwich. Serve with tossed green salad and corn bread.

Cooking spray
1/2 cup chopped onion
1/3 cup finely chopped red bell pepper (I used 3/4 of a green pepper)
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 garlic cloves, minced (I used 6)
1 tablespoon minced canned chipotle chile in adobo sauce (I used 2 chipotles...didn't seed...didn't measure)
1/2 pound 7% fat ground turkey (I used 93-7 ground beef)
1 pound ground turkey breast ( I used 93-7 ground beef)
3/4 cup dry breadcrumbs
2/3 cup mild chunky salsa, divided
1 teaspoon dried oregano
6 slices 30%-less-fat center-cut bacon (such as Oscar Mayer), cooked and crumbled
2 large egg whites
3/4 cup (3 ounces) reduced-fat finely shredded Mexican-style four cheese blend (such as Kraft 2% milk)

Preheat oven to 350°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, chili powder, cumin, and garlic to pan; sauté 1 1/2 minutes or until onion is tender. Stir in chipotle chile; sauté 30 seconds. Remove from pan; cool. Combine onion mixture, turkey, turkey breast, breadcrumbs, 1/3 cup salsa, oregano, bacon, and egg whites in a large bowl.

Place half of turkey mixture in an 8 x 4-inch loaf pan coated with cooking spray. Arrange cheese over top, leaving a 1/2-inch border around outside edges. Arrange remaining turkey mixture over cheese, pressing edges to pack. Spread the remaining 1/3 cup salsa over top of meat loaf. Bake at 350° for 1 hour and 25 minutes (more like 40 minutes...since I used beef) or until a thermometer registers 165°. Let stand 10 minutes. Remove from pan; cut into 12 slices.

Yield: 6 servings (serving size: 2 slices)

Nutritional Information
CALORIES 288 (33% from fat); FAT 10.5g (sat 4g,mono 3.3g,poly 1.6g); IRON 2.2mg; CHOLESTEROL 88mg; CALCIUM 256mg; CARBOHYDRATE 14.8g; SODIUM 876mg; PROTEIN 31.5g; FIBER 1.4g

Cooking Light, MARCH 2006

Wednesday, November 12, 2008

Chile-Brined Roasted Pork Loin

This was really tasty. However, our pork wouldn't cook. D put it in at 7ish. At 830 we ate our sides, at 845, I told him if it wasn't done, to microwave the damn thing. So be prepared on the timing...
The ends were done. Very moist. There was a bite, but not hot/spicy. I don't know what 2 people are going to do with 2.5# of left over pork, but I would have again.

Chile-Brined Roasted Pork Loin

An entire can of chipotle chiles may sound like a lot, but because it is in the brine, the heat in the pork is subtle. Mexican oregano is stronger and not as sweet as the more typical Greek oregano, though that's an acceptable substitute. Leftover pork also freezes well for up to two months.

7 cups water, divided
2 tablespoons cumin seeds
2 tablespoons grated lime rind
1 tablespoon Mexican dried oregano
6 garlic cloves, minced
1/2 cup kosher salt
1/2 cup sugar
1 (7-ounce) can chipotle chiles in adobo sauce, chopped
2 cups ice cubes
1 (3-pound) boneless pork loin, trimmed
1/4 cup fresh lime juice
2 teaspoons freshly ground black pepper
1 teaspoon Mexican dried oregano
2 garlic cloves, minced
Cooking spray

Combine 1 cup water, cumin, rind, 1 tablespoon oregano, and 6 garlic cloves in a small saucepan. Bring to a boil; remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Stir in chiles. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Marinate in refrigerator 24 hours, turning occasionally.

Preheat oven to 450°.

Remove pork from bag; discard brine. Pat pork dry with paper towels. Combine juice, pepper, 1 teaspoon oregano, and 2 garlic cloves. Place pork in a roasting pan coated with cooking spray. Brush juice mixture over pork. Bake at 450° for 15 minutes. Reduce oven temperature to 325° (do not remove pork from oven); bake an additional 45 minutes or until thermometer inserted into thickest portion of pork registers 155°. Place pork on a platter. Cover with foil; let stand for 15 minutes. Thinly slice.

Yield: 12 servings (serving size: about 3 ounces)

CALORIES 154 (44% from fat); FAT 7.5g (sat 2.7g,mono 3.5g,poly 0.5g); IRON 0.7mg; CHOLESTEROL 51mg; CALCIUM 10mg; CARBOHYDRATE 1.5g; SODIUM 225mg; PROTEIN 18.9g; FIBER 0.3g

Cooking Light, JANUARY 2008

Monday, November 10, 2008

Black Bean Pork and Zucchini

We liked this. It was easy and good.

Black Bean Pork and Zucchini

Many Chinese recipes rely on a robust sauce of crushed fermented black beans and garlic to add deep, savory flavor to meat, vegetable, and seafood dishes. Look for the sauce in jars on the Asian foods aisle of your supermarket.


3/4 pound pork tenderloin, trimmed

1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake

1 tablespoon low-sodium soy sauce

1 teaspoon cornstarch


1/2 cup water

2 tablespoons Shaoxing (Chinese rice wine), dry sherry, or sake

1 tablespoon black bean and garlic sauce (such as Lee Kum Kee)

2 teaspoons cornstarch

1/4 teaspoon salt

Remaining ingredients:

1 pound zucchini

2 tablespoons canola oil, divided

1 tablespoon minced peeled fresh ginger

1/4 cup thinly sliced green onions

3 cups hot cooked short-grain rice

1. To prepare the pork, cut pork crosswise into 3-inch pieces. Cut each piece lengthwise into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Combine pork, 1 tablespoon wine, soy sauce, and 1 teaspoon cornstarch; cover and refrigerate for 20 minutes.

2. To prepare sauce, combine 1/2 cup water and next 4 ingredients (through salt); set aside.

3. Cut zucchini crosswise into 2-inch pieces. Cut each piece lengthwise into 1/4-inch slices; cut slices into 1/2-inch-wide strips.

4. Heat a 14-inch wok over high heat. Add 2 teaspoons oil to wok, swirling to coat. Add zucchini and ginger to wok; stir-fry 1 minute or just until crisp-tender. Spoon into a bowl.

5. Add 2 teaspoons oil to wok, swirling to coat. Add half of pork mixture to wok; stir-fry 2 minutes or until browned. Add cooked pork mixture to zucchini mixture. Repeat procedure with remaining 2 teaspoons oil and remaining pork mixture. Return zucchini mixture to wok. Stir sauce; add sauce to wok. Stir-fry 1 minute or until thickened. Spoon into a serving dish. Sprinkle with onions. Serve over rice.

Yield: 4 servings (serving size: about 3/4 cup pork mixture and 3/4 cup rice)

CALORIES 398 (24% from fat); FAT 10.6g (sat 1.7g,mono 5.6g,poly 2.7g); IRON 4.1mg; CHOLESTEROL 55mg; CALCIUM 29mg; CARBOHYDRATE 48.1g; SODIUM 654mg; PROTEIN 23.1g; FIBER 3.1g Cooking Light, SEPTEMBER 2008

Chile-Garlic Shrimp

D made this on Friday. It came together fast. It was pretty good, but not very filling. I wanted another serving but, refrained myself. We thought it was a little bland. Perhaps some more red pepper. We had with a Caesar Salad.

Chile-Garlic Shrimp

Inspired by the bright flavors of Spain, this dish calls for whole lemon slices to be sauté]ed with the shrimp, resulting in a bold citrus punch. Serve with a small bowl of green olives and a crisp salad for a quick weeknight dinner.

1 (3 1/2-ounce) bag boil-in-bag brown rice

1/2 teaspoon salt

1/8 teaspoon black pepper

1 1/2 pounds peeled and deveined large shrimp (about 32)

1 1/2 tablespoons olive oil

1/4 teaspoon crushed red pepper

3 large garlic cloves, sliced

1 bay leaf

1/2 cup dry white wine

4 (1/4-inch-thick) lemon slices

2 tablespoons chopped fresh parsley

1 tablespoon butter

Lemon wedges (optional)

1. Cook rice according to package directions, omitting salt and fat.

2. Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes). Remove from heat. Discard bay leaf and lemon. Add parsley and butter, stirring until butter melts. Serve shrimp and sauce over rice. Serve with lemon wedges, if desired.

Yield: 4 servings (serving size: about 8 shrimp, 1/2 cup rice, and 2 tablespoons sauce)CALORIES 344 (29% from fat); FAT 11.4g (sat 3.1g,mono 4.9g,poly 1.8g); IRON 4.8mg; CHOLESTEROL 266mg; CALCIUM 99mg; CARBOHYDRATE 21.9g; SODIUM 581mg; PROTEIN 36.9g; FIBER 1.5g

Cooking Light, APRIL 2008

Wednesday, November 5, 2008

Turkey Cutlets with Pancetta-Sage Sauce

Of course with me having an allergy to turkey means D didn't use turkey in this recipe. He used chicken.
It seemed pretty easy. It was very good. D added garlic because don't you think it needs garlic...herbs and white wine screams it!
Kroger had no fresh sage so he used dried.

We had with Egg Noodles and Asparagus with Balsamic Butter.

Turkey Cutlets with Pancetta-Sage Sauce

Enjoy a turkey dinner on a weeknight or for a smaller Thanksgiving party with this simple dish. Serve with mashed potatoes or egg noodles.

1 1/2 pounds turkey breast cutlets (about 8 cutlets) (D used chicken)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/3 cup thinly sliced pancetta (about 1 ounce)
2 tablespoons thinly sliced fresh sage (D used dried...I'd have to look up the conversion)
3/4 cup white wine
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons butter, cut into small pieces
D added 3 cloves of garlic

1. Sprinkle turkey evenly with salt and pepper. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add half of turkey to pan; cook 1 minute on each side or until browned and done. Repeat procedure with remaining turkey; keep warm.
2. Add pancetta and sage to pan; cook 3 minutes or until pancetta is browned, stirring occasionally. Add wine; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes). Add broth; bring to a boil. Cook until reduced to about 2/3 cup (about 2 minutes). Remove pan from heat; stir in butter. Serve with turkey.
Yield: 4 servings (serving size: about 4 ounces turkey and about 2 1/2 tablespoons sauce)

CALORIES 269 (31% from fat); FAT 9.1g (sat 5g,mono 2.7g,poly 0.8g); IRON 2.2mg; CHOLESTEROL 126mg; CALCIUM 28mg; CARBOHYDRATE 0.8g; SODIUM 595mg; PROTEIN 43.1g; FIBER 0.0g

Cooking Light, NOVEMBER 2008

Tuesday, November 4, 2008

Cauliflower with Capers

D made this. It was easy. He really liked it. He is a fan of Chicken Piccata. I ate it. I'm not a fan of Chicken Piccata. It was ok, but I thought it was too lemony/capery. We'll have again though...

Cauliflower with Capers

Use small nonpareil (a French word meaning "unparalleled") capers for this side dish.

6 cups water
1/2 lemon
4 cups cauliflower florets (about 1 small head)
2 teaspoons olive oil
2 garlic cloves, minced
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 1/2 teaspoons capers, drained
1/4 teaspoon salt

Bring 6 cups water and lemon half to a boil in a large saucepan. Add the cauliflower to pan; cook 3 minutes. Drain; discard lemon half.

Heat oil in a large nonstick skillet over medium heat. Add cauliflower to pan; cook 12 minutes or until soft, stirring occasionally. Add garlic; cook 30 seconds or until lightly browned. Transfer cauliflower mixture to a large bowl. Add parsley and the remaining ingredients; toss well.

Yield: 4 servings (serving size: about 3/4 cup)

CALORIES 44 (49% from fat); FAT 2.4g (sat 0.3g,mono 1.7g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 25mg; CARBOHYDRATE 5.5g; SODIUM 191mg; PROTEIN 1.5g; FIBER 2g

Cooking Light, DECEMBER 2007

Panko-Crusted Pork Chops with Creamy Herb Dressing

D and I doubled this recipe. I made the sauce...I added more garlic powder (I don't know how much) and some salt. D made the chops. They needed more cooking time than what the recipe calls for.

They were really good. We both liked them. We had with Cauliflower with Capers.

Panko-Crusted Pork Chops with Creamy Herb Dressing

Dunk crunchy bites of breaded pork chops into the sour cream dressing for a kid-friendly serving.


2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground red pepper
1 teaspoon low-sodium soy sauce
1 large egg white
1/3 cup panko (Japanese breadcrumbs)
2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon canola oil
Cooking spray

1 tablespoon chopped green onions
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons fat-free sour cream
1 tablespoon fat-free milk
1 tablespoon reduced-fat mayonnaise
1 teaspoon cider vinegar
1/4 teaspoon garlic powder

1. To prepare pork, preheat oven to 450°.

2. Combine first 6 ingredients in a shallow dish. Combine soy sauce and egg white in a medium bowl, stirring with a whisk. Place panko in a shallow dish.

3. Dredge pork in flour mixture; dip in egg mixture. Dredge in panko. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 1 minute on each side. Place pork on a baking sheet coated with cooking spray. Bake at 450° for 6 minutes or until done.

4. To prepare dressing, combine onions and the remaining ingredients. Serve dressing with pork.

Yield: 2 servings (serving size: 1 pork chop and about 2 tablespoons dressing)

CALORIES 268 (32% from fat); FAT 9.5g (sat 2.2g,mono 4g,poly 1.8g); IRON 1.3mg; CHOLESTEROL 74mg; CALCIUM 72mg; CARBOHYDRATE 13.6g; SODIUM 608mg; PROTEIN 30g; FIBER 0.7g

Cooking Light, OCTOBER 2008

Sunday, November 2, 2008

Marinated London Broil

FFG made this a few weeks ago. I went to the grocery and they had a London Broil for $3, so it seemed that I must make this too. D actually made it. He said it was easy to make. It was really good. We had with Broccoli with red pepper flakes and garlic.

Marinated London Broil

I think every mom in the 1950s, 60s, and 70s had some version of this dish, but it taught me how to take a less-expensive, tougher cut of meat and make it delicious, says David Bonom.

1/2 cup chopped shallots
1/4 cup low-sodium soy sauce
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons fresh thyme
1 teaspoon dried oregano
4 garlic cloves, minced
1 (2-pound) boneless top round steak, trimmed
Cooking spray
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Combine first 8 ingredients in a large zip-top plastic bag. Pierce steak with a fork. Add steak to bag; seal. Marinate in refrigerator 2 hours, turning every 30 minutes.

2. Preheat broiler.

3. Remove steak from bag; discard marinade. Scrape shallots and garlic from steak; discard shallots and garlic. Place steak on broiler pan coated with cooking spray. Sprinkle steak evenly with salt and pepper. Broil 4 inches from heat for 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing against the grain.

Yield: 8 servings (serving size: 3 ounces)

CALORIES 228 (30% from fat); FAT 7.5g (sat 2.5g,mono 3.3g,poly 0.4g); IRON 3.4mg; CHOLESTEROL 93mg; CALCIUM 12mg; CARBOHYDRATE 1.2g; SODIUM 263mg; PROTEIN 36.6g; FIBER 0.1g

Cooking Light, MAY 2008