Friday, January 29, 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

Monday, January 25, 2010

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

Sunday, January 17, 2010

Italian Beef Sandwiches

This recipe needs some tweeking. It wasn't salty enough. We both liked it, but after we put some A1 mixed with the juice. Not bad and could have again. Very easy, just a lot of time (we were supposed to have Saturday but didn't see the marinate overnight part).

We had with French Fries.

Italian Beef Sandwiches


If you can't find Italian rolls, substitute a sturdy bread that will soak up the juices in this moist, delightfully messy sandwich.

1 teaspoon dried Italian seasoning
1 teaspoon crushed red pepper
1 (2 1/2-pound) rump roast, trimmed
1 (14-ounce) can fat-free, less-sodium beef broth
1 garlic clove, minced
2 teaspoons olive oil
1 cup coarsely chopped green bell pepper (about 1 medium)
8 (2-ounce) Italian rolls
Giardiniera (pickled vegetables), chopped (optional)

1. Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.

2. Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender. Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish. Pour cooking liquid over beef.

3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll. Drizzle 1 tablespoon cooking liquid over beef and peppers; top with giardiniera, if desired. Serve with remaining 2 1/2 cups cooking liquid for dipping.



Yield: 8 servings (serving size: 1 sandwich and about 1/3 cup cooking liquid)

CALORIES 386 ; FAT 11.3g (sat 3.4g,mono 4.8g,poly 1.2g); CHOLESTEROL 102mg; CALCIUM 52mg; CARBOHYDRATE 29.2g; SODIUM 479mg; PROTEIN 39.4g; FIBER 1.8g; IRON 5.4mg

Cooking Light, OCTOBER 2009

Smothered Steak Burgers

These just tasted weird. The burger part was good, but the mushrooms tasted off. I thought it was going to be like Salisbury Steak, but it wasn't. D agreed. We both would do the burger again, but not the mushrooms.

We had with Tater Tots.

Smothered Steak Burgers


Sautéed mushrooms, steak sauce, and Worcestershire sauce create robust flavors in this knife-and-fork burger.

Cooking spray
2 tablespoons finely chopped shallots
1 garlic clove, minced
1 (8-ounce) package presliced button mushrooms
1/2 cup fat-free, less-sodium beef broth
1 tablespoon low-sodium steak sauce (such as Angostura)
1 teaspoon cornstarch
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 pound ground sirloin
1/4 teaspoon salt
4 green leaf lettuce leaves
4 (1/2-inch-thick) tomato slices
4 (2-ounce) Kaiser rolls, toasted

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute or until tender, stirring frequently. Increase heat to medium-high. Add mushrooms to pan; cook 10 minutes or until moisture evaporates, stirring occasionally. Combine broth, steak sauce, and cornstarch, stirring with a whisk. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Stir in 1/4 teaspoon pepper. Remove mushroom mixture from pan; cover and keep warm. Wipe pan with paper towels.

2. Combine remaining 1/4 teaspoon pepper, ketchup, and Worcestershire sauce in a large bowl, stirring with a whisk. Add beef to bowl; toss gently to combine. Shape beef mixture into 4 (1/2-inch-thick) patties; sprinkle evenly with salt.

3. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Place 1 lettuce leaf and 1 tomato slice on the bottom half of each roll. Top each serving with 1 patty, about 1/4 cup mushroom mixture, and top half of roll.



Yield: 4 servings (serving size: 1 burger)

CALORIES 398 (0.0% from fat); FAT 12.9g (sat 4.4g,mono 5.1g,poly 1.4g); IRON 4.9mg; CHOLESTEROL 41mg; CALCIUM 79mg; CARBOHYDRATE 38.4g; SODIUM 747mg; PROTEIN 30.7g; FIBER 1.9g

Cooking Light, JANUARY 2009

Friday, January 15, 2010

Beef and Sugar Snap Stir-Fry

I prepped this and D made it. It was pretty easy to prep. I didn't hear D complaining so I think it was easy to make too.

It was pretty good. Lots of flavor. Of course D put chili garlic sauce on his, but I liked it. A little on the sweet side...I think it was the red pepper and the sugar snap peas.

We had with rice.

Beef and Sugar Snap Stir-Fry

Serve a veggie-laden stir-fry dinner that's ready in minutes. The best part? It cooks in one skillet, so clean up is a snap. Serve over steamed rice with green onions.

3 tablespoons rice vinegar, divided
2 tablespoons low-sodium soy sauce, divided
1 (1-pound) flank steak, trimmed and thinly sliced across grain
2 teaspoons sugar
2 teaspoons hoisin sauce
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 teaspoons toasted sesame oil, divided
1 cup chopped onion
1 teaspoon bottled minced ginger (I used 5 fresh cloves)
1/2 teaspoon minced garlic
1 cup chopped red bell pepper
1/2 cup matchstick-cut carrot
1 (8-ounce) package fresh sugar snap peas
1/3 cup chopped green onions

1. Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, and beef in a large bowl. Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon soy sauce, sugar, hoisin, salt, and crushed red pepper in a small bowl; stir with a whisk.

2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef mixture in a bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion to pan; sauté 1 minute. Add ginger and garlic; sauté 15 seconds. Stir in bell pepper, carrot, and peas; sauté 3 minutes. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in green onions.

Steamed rice with green onions: Cook 1 cup white rice according to package directions, omitting salt and fat. Remove from heat; stir in 3/4 cup chopped green onions and 1 teaspoon toasted sesame seeds.



Yield: 4 servings (serving size: 1 1/2 cups)

CALORIES 254 ; FAT 8.2g (sat 2.7g,mono 2.2g,poly 0.4g); CHOLESTEROL 37mg; CALCIUM 63mg; CARBOHYDRATE 16.7g; SODIUM 526mg; PROTEIN 26.6g; FIBER 3.4g; IRON 2.7mg

Cooking Light, JULY 2009

Thursday, January 14, 2010

Grilled Chicken with Mustard-Tarragon Sauce

So I just didn't like this. D made it. He liked it. I thought it was too oniony from the shallots, and the sauce was just gross. I am in the clear minority, as it got 5 stars from CL. I didn't like it so much, that I didn't take it for left-overs. D was not shocked I didn't like it because he opened a WeWa cookbook that was almost the same recipe and it had a note next to the title: D liked; Al hated. I really have nothing else to say.

We had with asparagus.

Grilled Chicken with Mustard-Tarragon Sauce


A tangy sauce enlivens simple grilled chicken breasts; a hint of sugar balances the flavors.

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
Cooking spray
3 tablespoons minced shallots
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh tarragon
1/2 teaspoon sugar
4 cups gourmet salad greens

1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.

2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Serve chicken over greens with sauce.



Yield: 4 servings (serving size: 1 breast half, 1 cup greens, and about 2 tablespoons sauce)

CALORIES 231 ; FAT 7.6g (sat 1.6g,mono 4.1g,poly 1.2g); CHOLESTEROL 94mg; CALCIUM 51mg; CARBOHYDRATE 3.5g; SODIUM 538mg; PROTEIN 35.4g; FIBER 1.3g; IRON 2mg

Cooking Light, OCTOBER 2009

Wednesday, January 13, 2010

Chicken with Southwestern Salsa

So this was kind of bland. It really just tasted like chicken with black bean salsa dumped on top of it. It was quick and it was light, but it was boring. I'm not really all about it.

We had with a spinach salad.

Chicken with Southwestern Salsa


Serve with a mixed green salad. For the dressing, combine 1/4 cup fresh lime juice, 1 tablespoon sugar, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon cumin in a large bowl, stirring with a whisk. Add 6 cups torn romaine lettuce, 1/2 cup thinly sliced red onion, and 1/4 cup diced avocado; toss gently to combine.

1 tablespoon canola oil, divided
1 teaspoon ground cumin, divided
3/4 teaspoon ground coriander, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup prechopped onion
1 teaspoon bottled minced garlic
1/3 cup chopped plum tomato
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 (15 1/2-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole kernel corn, drained

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken. Add chicken to pan; cook 7 minutes on each side or until done.

2. While chicken cooks, heat the remaining 1 teaspoon oil in a small skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add garlic to pan; sauté 30 seconds. Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well. Serve with chicken.



Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup salsa)

CALORIES 317 (0.0% from fat); FAT 8.7g (sat 1.4g,mono 3.5g,poly 1.9g); IRON 2.2mg; CHOLESTEROL 94mg; CALCIUM 50mg; CARBOHYDRATE 24.4g; SODIUM 705mg; PROTEIN 39g; FIBER 5.2g

Cooking Light, JANUARY 2009

Tuesday, January 12, 2010

Mongolian Beef

So D made this. He said it was easy. We both liked the flavors although he wished there were peppers in it. Also we both wished it was a better cut of meat. He said the package of sirloin I got stated it was for pot roast, so it was tough. I just bought the package of steak that looked like flank that said sirloin. So I don't know (he said he would have bought the same one).

Anyway, we both liked it. We had with rice and broccoli.

Mongolian Beef

Photo by ALB

Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.

Ingredients

2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces

Preparation
1. Combine first 8 ingredients, stirring until smooth.
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.


Yield: 4 servings (serving size: 1 cup)

CALORIES 237 ; FAT 10.5g (sat 3.5g,mono 4.3g,poly 1.1g); CHOLESTEROL 60mg; CALCIUM 67mg; CARBOHYDRATE 9.1g; SODIUM 517mg; PROTEIN 26g; FIBER 1.7g; IRON 2.7mg

Cooking Light, DECEMBER 2009

Singapore-Style Noodles

This was a miss for both of us. D thought it was too much work for what it was. I thought it tasted weird. On top of it, the shrimp mixture didn't make 4 servings. And the NI...well I ran it through Sparkpeople and got 300 calories. (only used 4 pcs of bacon, 3 tsp of oil, and 10 oz of shrimp).

Will not have again

Singapore-Style Noodles


Although our curry powder blend packs a particular punch, you can substitute 1 teaspoon spicy-hot Madras curry powder and omit the cumin, coriander, mustard, clove, and ground red pepper. We tested this recipe with Wai Wai brand noodles because we like the texture. They're thinner than most supermarket brands, which will work just fine, though you may need to soak them a minute longer.

5 ounces uncooked rice vermicelli
1/4 teaspoon cumin seeds
1/8 teaspoon coriander seeds
1/8 teaspoon mustard seeds
1 whole clove
1/8 teaspoon ground red pepper
1 cup (1-inch) pieces green onions
5 teaspoons canola oil, divided
5 bacon slices, cut into 1-inch pieces
Cooking spray
1 pound large tail-on shrimp, peeled and deveined
1/4 teaspoon black pepper
1/4 teaspoon salt, divided
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon hoisin sauce
2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 1/2 teaspoons grated peeled fresh ginger, divided
1 cup (1 1/2-inch) julienne-cut red bell pepper

1. Soak noodles in warm water 2 minutes. Drain well. Combine cumin, coriander, mustard seeds, and clove in a spice or coffee grinder; pulse until finely ground. Stir in red pepper.

2. Preheat broiler.

3. Combine green onions, 2 teaspoons oil, and bacon. Place onion mixture on a rimmed baking sheet coated with cooking spray. Broil 5 minutes. Add shrimp to mixture; toss. Arrange shrimp in a single layer. Broil 5 minutes or until shrimp and bacon are done. Transfer mixture to a bowl using a slotted spoon. Stir in black pepper and 1/8 teaspoon salt.

4. Combine cumin mixture, remaining 1/8 teaspoon salt, soy sauce, vinegar, hoisin, chili garlic sauce, and 1/2 teaspoon ginger. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 2 minutes. Add remaining 1 teaspoon ginger; sauté 45 seconds. Add to shrimp mixture.

5. Return skillet to medium-high heat. Add soy sauce mixture and noodles; cook 1 minute or until thoroughly heated, tossing to coat. Place about 3/4 cup noodles on each of 4 plates. Top each serving with about 1 cup shrimp mixture. Serve immediately.



Yield: 4 servings

CALORIES 468 ; FAT 21.5g (sat 5.2g,mono 9.4g,poly 4g); CHOLESTEROL 192mg; CALCIUM 84mg; CARBOHYDRATE 34.1g; SODIUM 843mg; PROTEIN 30.2g; FIBER 1.5g; IRON 4.3mg

Cooking Light, OCTOBER 2009

Saturday, January 9, 2010

Bacon Mac

I was supposed to make this but D was home so he did. Still I think I could have done it. It required a few pots and pans, as witnessed when I cleaned the dishes.

We only have Ass Blaster, and a teaspoon of it was definitely evident. As was the green onion taste. Pretty much you could taste all the things you were supposed to. We both really liked it. The only complaint...serving size was way too small. We filled up on romaine lettuce.

Bacon Mac


3 1/4 teaspoons salt, divided
12 ounces strozzapreti or penne pasta
4 teaspoons all-purpose flour
1 1/2 cups skim milk, divided
2 cups finely shredded sharp cheddar cheese, divided
1/4 cup sliced green onions
1 teaspoon hot sauce
1/4 teaspoon pepper
2 slices center-cut bacon, cooked and crumbled
Cooking spray

1. Preheat broiler.

2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.

3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.



Yield: 6 servings (serving size: about 1 cup)

CALORIES 399 ; FAT 13.8g (sat 8.5g,mono 4g,poly 0.8g); CHOLESTEROL 44mg; CALCIUM 358mg; CARBOHYDRATE 48.7g; SODIUM 544mg; PROTEIN 20g; FIBER 2g; IRON 2.1mg

Cooking Light, SEPTEMBER 2009

Thursday, January 7, 2010

Caramelized Onion and Canadian Bacon Tart

So D and I made this together last night. Really, I did the pie crust and he did all of the rest. He isn't a baker, so he read about pie weights and beans and was like WTF? I came home and unrolled the Pillsbury into a highly flour-PAM'ed pie plate.

D made the rest. I mentioned the CL review said it took a really long time (45 min) to caramelize the onions. He said the person probably didn't use sugar. He said he could have caramelized them a bit more, but we were both hungry and it was late. We both could taste the sweetness so it was all good.

The result was great. Really good. We each had 2 servings. Our side was a spinach salad.

Caramelized Onion and Canadian Bacon Tart


All-Purpose Light Piecrust dough (I used Pillsbury Refrigerated Pie Crust)
Cooking spray
1 tablespoon Dijon mustard
2 tablespoons extra-virgin olive oil, divided
4 cups thinly sliced Spanish onion (about 1 3/4 pounds)
2 teaspoons sugar
3/4 cup water, divided
1/2 cup diced Canadian bacon
1 tablespoon chopped fresh flat-leaf parsley
1 3/4 teaspoons freshly ground black pepper, divided
1 teaspoon kosher salt
2 teaspoons fresh lemon juice
1/2 teaspoon dried sage leaves
1/8 teaspoon ground whole nutmeg
1 tablespoon unsalted butter
1 1/2 cups herb-seasoned stuffing mix (such as Pepperidge Farm) (used PF Cornbread stuffing mix)
1/2 cup fat-free, less-sodium chicken broth
1 cup (4 ounces) shredded Jarlsberg cheese

Since I used premade pie crust, we started at #3.

1. Preheat oven to 400°.

2. Remove 2 sheets plastic wrap from All-Purpose Light Piecrust. Fit dough, plastic wrap side up, into a 9-inch round tart pan coated with cooking spray. Remove top sheets of plastic wrap. Press dough into bottom and up sides of pan; fold excess crust back in, and press to reinforce sides. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 20 minutes or until lightly browned.

3. Reduce oven temperature to 375°.

4. Remove weights and foil. Brush dough evenly with mustard. Bake an additional 5 minutes or until done. Cool completely on a wire rack.

5. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and sugar; reduce heat, and cook 10 minutes, stirring occasionally. Stir in 1/2 cup water; cook 25 minutes or until onion is light brown and liquid thickens, adding remaining 1/4 cup water, 1 tablespoon at a time, as necessary. Remove from heat; stir in bacon, parsley, 1 teaspoon pepper, and next 4 ingredients (through nutmeg).

6. Place butter in a microwave-safe bowl; microwave at HIGH for 30 seconds or until butter melts. Add remaining 1 tablespoon olive oil, stirring to combine. Combine butter mixture, remaining 3/4 teaspoon pepper, stuffing mix, and broth, stirring until moist.

7. Sprinkle cooled crust with cheese. Spoon onion mixture over cheese; top with stuffing mixture. Place tart on a baking sheet. Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes on a wire rack. Cut into wedges.



Yield: 8 servings (serving size: 1 wedge)

CALORIES 293 ; FAT 16.9g (sat 7g,mono 7.4g,poly 1.4g); CHOLESTEROL 27mg; CALCIUM 165mg; CARBOHYDRATE 26.7g; SODIUM 705mg; PROTEIN 10g; FIBER 1.8g; IRON 1.5mg

Cooking Light, DECEMBER 2009

Wednesday, January 6, 2010

Chicken Roulade with Herbed Cheese and Prosciutto

I'm kind of tossed on this one. It wasn't bad, it didn't seem to be the end all be all. And for the amount of time it took D (55 minutes), it just wasn't that great. I mean it was good. But not all that.
We used Pancetta instead of Prosciuto because Kroghetto didn't have Prosciutto. D added garlic to the pasta to make it have more flavor.

Chicken Roulade with Herbed Cheese and Prosciutto


"Roulade" is a French term for a thin cut of meat that is stuffed, rolled, then browned before being roasted or braised. Substitute chives for parsley, if desired.


4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons light garlic and herb spreadable cheese (such as Alouette Light)
2 ounces prosciutto, chopped
16 large spinach leaves, stemmed
8 ounces uncooked fettuccine
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon salt
4 teaspoons extravirgin olive oil, divided
2 tablespoons white wine
2 tablespoons water

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with 1/2 teaspoon salt and pepper.

Combine cheese and prosciutto in a small bowl. Spread 1 1/2 teaspoons cheese mixture over each breast half. Place 4 spinach leaves on each breast half; flatten with hand. Roll up chicken, jelly-roll fashion, starting with narrow end. Secure at 1-inch intervals with twine. Set aside.

Cook pasta according to package directions, omitting salt and fat. Drain well. Place pasta in a large bowl. Sprinkle with parsley and 1/4 teaspoon salt. Drizzle with 2 teaspoons oil; toss gently to coat. Cover and keep warm.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Place chicken in pan, and cook for 6 minutes, browning on all sides. Add wine and water. Cover, reduce heat to medium-low, and cook for 6 minutes or until chicken is done. Remove chicken from pan, and let stand for 2 minutes. Remove twine, and slice each roulade crosswise into 5 equal pieces.

Place about 1 cup of the pasta mixture on each of 4 plates; top each with 5 pieces roulade. Serve immediately.

Yield: 4 servings

CALORIES 495 (21% from fat); FAT 11.5g (sat 3.2g,mono 5.2g,poly 2g); IRON 4.3mg; CHOLESTEROL 113mg; CALCIUM 81mg; CARBOHYDRATE 43.6g; SODIUM 850mg; PROTEIN 51.8g; FIBER 2.9g

Cooking Light, APRIL 2006

Tuesday, January 5, 2010

Skillet Chicken Souvlaki

When you live by a Greek couple who own a restaurant and make phyllo dough from scratch, you are never going to like anyone else's Tzatki sauce again, including your own.. That being said, this wasn't bad. Still didn't like the sauce. I thought it was too lemony. Had I been in the kitchen, I probably would have played with the spices. But I was watching NCIS playing with G-dog.

D said there was a lot of prep work. And I didn't buy an English cucumber so he didn't like that either.

The taste was good though. We had with a salad.

Skillet Chicken Souvlaki


Prepare a family-friendly Mediterranean-style dish that's sure to please even the pickiest eater. The quick-cooking chicken and simple homemade yogurt sauce make this a perfect dish for a busy weeknight. Serve with a simple side salad.

1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups vertically sliced onion (about 1 medium)
1 cup thinly sliced green bell pepper (about 1)
2 teaspoons bottled minced garlic
1/2 teaspoon dried oregano
1/2 cup grated English cucumber
1/4 cup 2% Greek-style yogurt (such as Fage)
1/4 cup reduced-fat sour cream
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
4 (6-inch) whole-wheat soft pitas, cut in half
2 plum tomatoes, thinly sliced

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan; sauté 5 minutes or until done. Remove from pan.

2. Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.

3. Combine cucumber and next 6 ingredients (through 1/8 teaspoon salt). Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.

Salad: Combine 5 cups torn romaine lettuce, 1/3 cup sliced red onion, and 3 sliced pepperoncini peppers. Combine 2 tablespoons red wine vinegar, 2 tablespoons olive oil, and 1/4 teaspoon salt; toss with salad. Top with 1/4 cup crumbled feta cheese and 3 tablespoons halved kalamata olives.



Yield: 4 servings (serving size: 1 cup chicken mixture, 1/4 cup sauce, 1 pita, and about 1/4 cup tomatoes)

CALORIES 361 ; FAT 7.4g (sat 2.3g,mono 3.3g,poly 0.8g); CHOLESTEROL 72mg; CALCIUM 105mg; CARBOHYDRATE 39g; SODIUM 589mg; PROTEIN 35.1g; FIBER 4.7g; IRON 3.1mg

Cooking Light, AUGUST 2009

Sunday, January 3, 2010

Shoestring Fries with Garlicky Dijon Mayo

The cooking time on these was too much. They came out burnt. 35 minutes would have been sufficient. Still they were good. The sauce was good. I made these...very easy (except the cooking).

Shoestring Fries with Garlicky Dijon Mayo


Cutting potatoes into thin strips, soaking them in hot water, and cooking at high heat makes for a crisp texture without much fat. Instead of ketchup, we enjoyed dipping the fries in this tangy sauce, a riff on aioli.

1 teaspoon sherry vinegar
1 large garlic clove, minced
3 tablespoons canola mayonnaise
1 1/2 teaspoons whole-grain Dijon mustard
1 teaspoon chopped fresh parsley
1 1/4 pounds baking potatoes
1 tablespoon olive oil
1/4 teaspoon kosher salt
Cooking spray

1. Preheat oven to 450°.

2. Combine vinegar and garlic in a small bowl; let stand 5 minutes. Stir in mayonnaise, mustard, and parsley.

3. Cut potatoes lengthwise into 1/4-inch-thick slices; stack slices and cut lengthwise into 1/4-inch-thick strips. Place in a large bowl; cover with hot water. Let stand 10 minutes. Drain potatoes; pat dry with paper towels. Combine potatoes, oil, and salt in a large bowl; toss gently to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 35 minutes; carefully turn over and bake an additional 10 minutes or until lightly browned. Serve with sauce.

Yield: 4 servings (serving size: about 1 cup fries and about 1 tablespoon sauce)

CALORIES 180 (0.0% from fat); FAT 7g (sat 0.5g,mono 4.3g,poly 1.5g); IRON 1.3mg; CHOLESTEROL 0.0mg; CALCIUM 21mg; CARBOHYDRATE 26.2g; SODIUM 233mg; PROTEIN 3.2g; FIBER 1.9g

Cooking Light, JANUARY 2009

Cast-Iron Burgers

So these were good. I made the spread and part of the relish. They were juicy but not so much that it made the rolls fall apart. We added Swiss cheese to the burger.

We had with Shoe-String Fries.

Cast-Iron Burgers


Patties:
1 pound ground sirloin
1/2 teaspoon kosher salt


Horseradish spread:
1 tablespoon canola mayonnaise
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2 teaspoons ketchup

Relish:
2 applewood-smoked bacon slices, chopped
3 cups vertically sliced yellow onion
1 tablespoon finely chopped chives
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper

Remaining ingredients:
Cooking spray
4 (1 1/2-ounce) hamburger buns or Kaiser rolls
4 (1/4-inch-thick) tomato slices
1 cup shredded lettuce

1. To prepare the patties, divide beef into 4 portions, lightly shaping each into a 1/2-inch-thick patty. Sprinkle evenly with salt. Cover and refrigerate 30 minutes.

2. To prepare horseradish spread, combine mayonnaise and next 3 ingredients (through ketchup) in a small bowl. Set aside.

3. To prepare relish, cook bacon in a large nonstick skillet over medium-low heat until crisp. Remove bacon from pan with a slotted spoon. Add onion to drippings in pan; cook 15 minutes or until golden brown. Combine bacon, onion mixture, chives, Worcestershire sauce, and pepper in a small bowl.

4. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 2 minutes on each side or until desired degree of doneness. Spread 1 1/2 teaspoons horseradish spread on cut sides of each bun half. Top bottom half of each bun with 1 patty, 1/4 cup relish, 1 tomato slice, 1/4 cup lettuce, and top half of bun.



Yield: 4 burgers (serving size: 1 burger)

CALORIES 351 ; FAT 12g (sat 3.5g,mono 3.4g,poly 3.2g); CHOLESTEROL 66mg; CALCIUM 91mg; CARBOHYDRATE 32.7g; SODIUM 788mg; PROTEIN 29.2g; FIBER 3g; IRON 3.7mg

Cooking Light, AUGUST 2009

Saturday, January 2, 2010

Avocado-Yogurt Dip with Cumin

So somehow reading this recipe, it didn't occur to me it would be similar to guacamole. But it was like a guac spread. Very good. You could only eat so much...I said the red onion got over powering, D said the cumin did. Mind you it made 16 servings and we were just eating it watching hockey/football. So yes, it was good, easy and we'll have again.

We had with rice chips and baked Fritos.

Avocado-Yogurt Dip with Cumin


Scoop this creamy dip with pita chips and carrot, celery, red bell pepper, and jicama sticks. Prepare up to eight hours in advance, and refrigerate in an airtight container. To further simplify your evening, use precut vegetables from the produce section.


3/4 cup plain fat-free yogurt
1/2 cup finely chopped red onion

3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño pepper

2 tablespoons fresh lime juice
1 tablespoon ground cumin
1/2 teaspoon salt
3 ripe peeled avocados, seeded and coarsely chopped
1 garlic clove, minced

Place all the ingredients in a food processor or blender, and process until smooth.



Yield: 16 servings (serving size: 2 tablespoons)

CALORIES 70 (76% from fat); FAT 5.9g (sat 0.9g,mono 3.6g,poly 0.7g); IRON 0.4mg; CHOLESTEROL 0.0mg; CALCIUM 21mg; CARBOHYDRATE 4.6g; SODIUM 83mg; PROTEIN 1.3g; FIBER 2g

Cooking Light, OCTOBER 2006