Wednesday, February 24, 2010

Bacon, Ranch, and Chicken Mac and Cheese

Yum! Neither of us tasted the dill. This was really good!!!

Bacon, Ranch, and Chicken Mac and Cheese

A tablespoon of flour stabilizes the milk so that you can bring the sauce to a boil. The combination of onion and garlic powders plus fresh dill creates a flavor similar to ranch dressing.

8 ounces uncooked elbow macaroni

1 slice applewood-smoked bacon

8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces

1 tablespoon butter

1 tablespoon all-purpose flour

1 1/2 cups fat-free milk

1/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted

3/4 cup (3 ounces) shredded six-cheese Italian blend (such as Sargento)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon chopped fresh dill

1/2 teaspoon salt

Cooking spray

1/2 cup (2 ounces) shredded colby-Jack cheese

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.

3. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.

4. Preheat broiler.

5. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

Yield: 4 servings (serving size: about 2 cups)

CALORIES 497 ; FAT 17g (sat 9.2g,mono 4.7g,poly 1.4g); CHOLESTEROL 74mg; CALCIUM 368mg; CARBOHYDRATE 51.7g; SODIUM 767mg; PROTEIN 33.3g; FIBER 2g; IRON 2.4mg

Cooking Light, MARCH 2010

Monday, February 22, 2010

Spicy Sweet-and-Sour Pork

D made this. Finally a fruit and meat dish we liked! You could tell it was homemade versus the Chinese Take-out, because it wasn't cloyingly sweet. We had with rice.

Spicy Sweet-and-Sour Pork

Serve a one-dish dinner loaded with fresh veggies, tender pork, and bold Asian-inspired flavor. A bed of coconut rice is an ideal accompaniment.

1/4 cup slivered almonds
1 pound pork tenderloin, cut into 3/4-inch cubes
2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
1 (8-ounce) can pineapple chunks in juice, undrained
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons ketchup
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon canola oil
1 cup prechopped onion
1 teaspoon bottled minced ginger
1/2 teaspoon bottled minced garlic
1 cup chopped green bell pepper
1/4 cup slivered green onions

1. Preheat oven to 400°.

2. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside.

3. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.

4. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.

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

CALORIES 347 ; FAT 11g (sat 1.9g,mono 6g,poly 2.3g); CHOLESTEROL 74mg; CALCIUM 54mg; CARBOHYDRATE 35.9g; SODIUM 582mg; PROTEIN 27g; FIBER 3g; IRON 2.5mg

Cooking Light, AUGUST 2009

Sausage and Pepper Calzones

D and I made these. The filling was fantastic. I used Pillsbury Pizza Crust as the dough (2 packages). Follow the cooking directions on the can for times. We both really liked this recipe.

Sausage and Pepper Calzones

Coat your fingertips with flour as you crimp the calzones to prevent the dough from sticking. Use mild Italian chicken sausage, if desired.

Dough:
2 3/4 cups all-purpose flour, divided (about 12 1/3 ounces)
1 cup warm water (100° to 110°)
1 package dry yeast (about 2 1/4 teaspoons)
Dash of sugar
1 tablespoon extravirgin olive oil
3/4 teaspoon kosher salt
Cooking spray

Filling:
1 teaspoon olive oil
2 cups thinly sliced red bell pepper (about 2)
1 cup chopped onion (about 1)
2 garlic cloves, minced
1 pound chicken apple sausage (such as Gerhard's), cut into 1/4-inch slices
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup no-salt-added tomato sauce
1/4 cup 2% low-fat cottage cheese
2 tablespoons grated fresh Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper

To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, 1 cup warm water, yeast, and sugar in a large bowl; let stand 15 minutes. Gradually add 1 3/4 cups flour, 1 tablespoon oil, and 3/4 teaspoon salt; stir until a soft dough forms. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

To prepare filling, heat 1 teaspoon oil over medium-high heat in a large nonstick skillet. Add bell pepper, onion, garlic, and sausage; sauté 10 minutes or until tender. Spoon mixture into a bowl; cool slightly. Add mozzarella and remaining ingredients to sausage mixture; stir well.

Preheat oven to 450°.

Punch dough down; cover and let rest 5 minutes. Divide into 8 equal portions. Roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 1/2 cup sausage mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling; crimp edges of dough with fingers to seal. Place calzones on a large baking sheet lined with foil and coated with cooking spray. Pierce the tops of the dough once with a fork. Lightly coat the calzones with cooking spray. Bake at 450° for 14 minutes or until browned. Remove from oven. Cool completely on a wire rack.

Coat a sheet of foil with cooking spray. Place 1 calzone on coated side of foil; seal. Repeat procedure with remaining calzones and cooking spray. Place calzones in a heavy-duty zip-top plastic bag; freeze.

Preheat oven to 450°.

To reheat, place foil-wrapped, frozen calzones on a large baking sheet. Bake at 450° for 40 minutes or until thoroughly heated.

Yield: 8 servings (serving size: 1 calzone)

CALORIES 327 (30% from fat); FAT 10.7g (sat 3.5g,mono 2.4g,poly 0.6g); IRON 3.2mg; CHOLESTEROL 49mg; CALCIUM 124mg; CARBOHYDRATE 42g; SODIUM 680mg; PROTEIN 16.3g; FIBER 4g

Cooking Light, MAY 2007

Sunday, February 21, 2010

Beef Chili with Bacon and Black Beans

So we liked this one. The flavor intensed as the week went on.

Beef Chili with Bacon and Black Beans

Yield: About 3 quarts, serving 8 to 10.
Source: Cooks Illustrated, March 2003.

Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese.

If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.

8 ounces bacon (about 8 strips), cut into 1/2-inch pieces
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85 percent lean ground beef
2 cans (16 ounces each) black beans , drained and rinsed
1 (28-ounce) can diced tomatoes , with juice
1 can (28 ounces) tomato puree
table salt
2 limes cut into wedges

1. Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

Chicken Curry

This was good, but missing something. I know they aren't comparable but I like Butter Chicken better. D said it was easy to make, and we had with broccoli. D thought it needed more vegetables in it.

Chicken Curry

1 tablespoon canola oil
3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon salt
2 cups green bell pepper strips (about 1 large)
2 tablespoons fresh lime juice
2 tablespoons less-sodium soy sauce
2 tablespoons red curry paste
1 teaspoon sugar
1 (14-ounce) can light coconut milk
3 cups hot cooked long-grain rice
Lime wedges (optional)


1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.

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

CALORIES 402 ; FAT 10.2g (sat 5.2g,mono 2.6g,poly 1.5g); CHOLESTEROL 74mg; CALCIUM 33mg; CARBOHYDRATE 42.4g; SODIUM 806mg; PROTEIN 34.7g; FIBER 1.4g; IRON 3.1mg

Cooking Light, MARCH 2010

Southeast Asian Fried Rice

D made this. He said it was easy. He really liked it. I thought it was bland, so I covered it in spicy chili garlic sauce.


Southeast Asian Fried Rice

Save leftover brown rice to prepare this take on a Thai-style stir-fried one-dish meal. A little bacon replaces the ham or pork that can sometimes appear in this preparation.

1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon less-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon sambal oelek (ground fresh chile paste), divided
1/4 teaspoon salt, divided
2 large eggs, lightly beaten
1 bunch green onions
2 tablespoons peanut oil, divided
2 1/2 cups cooked and cooled brown rice
1/4 cup vertically sliced shallots
2 (4-ounce) skinless, boneless chicken thighs, cut into 1/2-inch pieces
1 (6-ounce) skinless, boneless chicken breast, cut into 1/2-inch pieces (used a thigh)
2 cups broccoli florets
1 cup julienne-cut red bell pepper
1 1/2 teaspoons minced garlic
Cooking spray
2 bacon slices, cooked and crumbled
4 lime wedges (didn't use)


1. Combine first 4 ingredients, 1/2 teaspoon sambal oelek, and 1/8 teaspoon salt in a small bowl, stirring with a whisk. Combine eggs and remaining 1/2 teaspoon sambal oelek in a bowl. Separate green tops from green onions, and diagonally chop; set aside. Cut green onion bottoms into 1-inch pieces; set aside.

2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan, swirling pan to coat evenly. Add rice; stir-fry 1 1/2 minutes, stirring constantly. Transfer rice mixture to a large bowl. Heat 2 teaspoons oil in pan. Add shallots to pan; stir-fry 30 seconds or until tender. Add chicken; stir-fry 1 1/2 minutes or until lightly browned. Add brown sugar mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until liquid thickens slightly, stirring occasionally. Add chicken mixture to rice mixture.

3. Wipe pan clean with a paper towel; return pan to medium-high heat. Add remaining 2 teaspoons oil to pan, swirling to coat. Add broccoli and bell pepper; stir-fry 3 minutes or until vegetables are tender. Add the remaining 1/8 teaspoon salt, green onion bottoms, and garlic; stir-fry 1 minute or until fragrant. Add chicken mixture to pan, cook 2 minutes or until thoroughly heated; return chicken mixture to large bowl.

4. Return pan to medium-high heat. Coat pan with cooking spray. Add egg mixture to pan, swirling to coat pan; cook 30 seconds or just until egg is set. Transfer egg to a cutting board; chop. Stir egg and bacon into rice mixture. Top with green onion tops; garnish with lime wedges.

Yield: 4 servings (serving size: 1 1/2 cups rice mixture and 1 lime wedge)

CALORIES 438 ; FAT 16.3g (sat 3.7g,mono 6.7g,poly 4.3g); CHOLESTEROL 167mg; CALCIUM 98mg; CARBOHYDRATE 41.3g; SODIUM 786mg; PROTEIN 31.6g; FIBER 5.6g; IRON 3.3mg

Cooking Light, JANUARY 2010

Beef and Pinto Bean Chili

So D and I had this. I made it. It was easy. We both thought it was bland. And if you made it from the magazine, there wasn't an instruction to add back the beef. I used 2 different types of beef, sausage, bacon, and andouille. And still bland. Also, the "after-effects" are very noticeable. We both blew up different bathrooms.

Beef and Pinto Bean Chili

For a three-alarm chili, leave the seeds and membranes in the jalapeños. The sour cream has a cooling effect, but you can seed the peppers or use less for a milder result.

Cooking spray
1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
3/4 teaspoon salt, divided
2 tablespoons canola oil
4 cups chopped onion (about 2 medium)
1/4 cup minced jalapeño peppers (about 2 large)
10 garlic cloves, minced
1 (12-ounce) bottle beer (I used Happy Ending)
1 tablespoon paprika
1 tablespoon ground cumin
2 tablespoons tomato paste
3 cups fat-free, less-sodium beef broth
1 (28-ounce) can whole peeled tomatoes, drained and chopped
1 (15-ounce) can pinto beans, rinsed and drained

Didn't use the following:
1/2 cup thinly sliced radish
1 avocado, peeled, seeded, and chopped
6 tablespoons small cilantro leaves
6 tablespoons sour cream
6 lime wedges
1. Heat a Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/4 teaspoon salt. Add beef to pan; sauté 5 minutes, turning to brown on all sides. Remove from pan. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 8 minutes or until lightly browned, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates (about 10 minutes), stirring occasionally. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently. Add broth, tomatoes, beans and beef; bring to a boil. Reduce heat, and simmer 1 1/2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1/2 teaspoon salt.

2. Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.

Yield: 6 servings
CALORIES 421 ; FAT 23g (sat 6.8g,mono 10.9g,poly 2.6g); CHOLESTEROL 53mg; CALCIUM 123mg; CARBOHYDRATE 30.4g; SODIUM 787mg; PROTEIN 21.6g; FIBER 8.5g; IRON 4.1mg

Cooking Light, JANUARY 2010

Risotto with Porcini Mushrooms and Mascarpone

So this was in CL, as a classic (meaning they had already posted it before). D and I had had the 2005 version. This one is slightly different. I really couldn't tell the difference. This was the first time we had it as the main dish though.

Risotto with Porcini Mushrooms and Mascarpone

Meaty, woodsy mushrooms and a dollop of buttery Italian cream cheese make this rich dish a risotto to remember.

2 cups boiling water
1 cup dried porcini mushrooms (about 1 ounce)
1 (14-ounce) can less-sodium beef broth
Cooking spray
1 cup uncooked Arborio rice
3/4 cup chopped shallots
2 garlic cloves, minced
1/2 cup dry white wine
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup (1 ounce) mascarpone cheese
Fresh thyme leaves (optional)

1. Combine 2 cups boiling water and mushrooms; let stand 30 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/2 cups soaking liquid; chop mushrooms.

2. Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm.

3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).

4. Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of the broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, grated cheese, chopped thyme, salt, and pepper; stir gently until cheese melts. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon mascarpone and thyme leaves, if desired.

Yield: 4 servings

CALORIES 369 ; FAT 15g (sat 7.9g,mono 4.1g,poly 0.6g); CHOLESTEROL 39mg; CALCIUM 115mg; CARBOHYDRATE 48g; SODIUM 570mg; PROTEIN 11.5g; FIBER 4.2g; IRON 2.1mg

Cooking Light, JANUARY 2010

Friday, February 12, 2010

Patty Melts with Grilled Onions

D made these when my MIL and SIL and niece came. They were really good. Everyone said so. D said they were very easy too. I thought so, since we saw him lots during his cooking.

We had with French Fries.

Patty Melts with Grilled Onions

Juicy hamburgers are packed with flavor from the sweet onions and spicy mustard. For a sharper onion taste, use white or red onions in place of Vidalias.

Total Time: 36 minutes

8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 tablespoon balsamic vinegar
Cooking spray
1 pound extra lean ground beef
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons creamy mustard blend (such as Dijonnaise)
8 (1-ounce) slices rye bread
1 cup (4 ounces) shredded reduced-fat Jarlsberg cheese (used Swiss)

1. Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.

2. Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done.

3. Spread about 1 teaspoon mustard blend over 4 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, 2 onion slices, and 2 tablespoons cheese. Spread about 1 teaspoon mustard blend over remaining bread slices; place, mustard side down, on top of sandwiches.

4. Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).Yield:

4 servings (serving size: 1 sandwich)

CALORIES 341 (25% from fat); FAT 9.6g (sat 4.4g,mono 3.2g,poly 1g); IRON 3mg; CHOLESTEROL 60mg; CALCIUM 350mg; CARBOHYDRATE 31.1g; SODIUM 754mg; PROTEIN 31.5g; FIBER 3.6g

Cooking Light, MAY 2008

Chipotle Blue Chili

So, I got this recipe from grouprecipes.com. I made it. It made a ton. 8 pounds of meat!!!

D wished I had seeded the chipotles. It was really spicy but I liked it.

Chipotle Blue Chili

Ingredients
3 tablespoons extra virgin olive oil
6 pounds uncooked stew meat
2 pounds pork breakfast sausage with sage
2 large white onions chopped fine
14 ounce can beef stock
2-1/2 ounces canned chipotle peppers in adobe sauce chopped fine
2 squares bittersweet chocolate
14 ounces canned salsa verde
24 ounces bottled dark beer
1 ounce top shelf tequila
2 limes juiced
1 teaspoon salt
6 tablespoons freshly ground black pepper
3 tablespoons liquid smoke
6 tablespoons chili powder
6 tablespoons ground cumin
1 bunch green onions sliced
2 cups 4 blend cheeseDirections
Heat olive oil in large cast iron pot on high heat.
Add beef and cook until browned stirring occasionally.
When browned remove from pot and set aside then drain well.
Brown sausage and chopped onions until sausage is browned then drain well.
Return beef to pot along with remaining ingredients then stir well.
Cover and simmer on medium heat for 4 hours stirring occasionally.
Serve in bowls with cheese and green onions as garnish.

Thursday, February 4, 2010

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

Monday, February 1, 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

Photo by ALB

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