Four-Cheese Stuffed Shells with Smoky Marinara

D found this dish the other day.  I had seen it for a few years, however 10 servings for 2 people seemed a little excessive.  And I have stuffed shells before, and don't care to repeat it.  D had the day off and said he would do it, and he would half the recipe.  I was in charge of buying everything. I noticed you really couldn't half the recipe easily (as in you can't buy a 6oz carton of cottage cheese, or 8 oz carton of ricotta), but oh well.

Well, D decided not to half it so we had one casserole last week and will have the other this week.

I didn't really taste the "smoky flavor" but the sauce was really good.  I am excited we get to have it again so soon.  We had with a Caesar salad.

Four-Cheese Stuffed Shells with Smoky Marinara

This dish goes straight from the freezer to oven - no thawing required. The fire-roasted tomatoes in the marinara sauce give the dish a subtle smoky flavor. You can also easily vary the filling by adding basil or oregano and a different cheese. (We tried fontina instead of mozzarella and threw in some arugula for a peppery bite.) Make some garlic bread and a green salad and dinner's on.

Yield: 2 casseroles, 5 servings per dish (serving size: about 4 stuffed shells and about 1/2 cup smoky marinara)

Photo by ALB

Ingredients
1 pound jumbo shell pasta (40 shells)
Cooking spray
1 (12-ounce) carton 1% low-fat cottage cheese
1 (15-ounce) carton ricotta cheese
1 cup (4 ounces) shredded Asiago cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 cups Smoky Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Preparation
Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

Preheat oven to 375°.

Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.

Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).

Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara, and mozzarella in remaining prepared dish.

Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.

To freeze unbaked casserole: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.

Nutritional Information
Calories: 470;   Fat: 15.7 g;  Sat fat: 8.8 g;  Mono fat: 4.7 g;  Poly fat: 0.9 g;  Protein: 28.3 g; Carbohydrate: 52.7 g;  Fiber: 5.3 g;  Cholesterol: 47 mg;  Iron: 3.8 mg;  Sodium: 916 mg;  Calcium: 508 mg

Cooking Light, MARCH 2003

Smoky Marinara

Look for fire-roasted tomatoes (we used Muir Glen) in the organic section or with the canned tomatoes in your supermarket.

Yield: 6 cups (serving size: 1/2 cup)

Ingredients
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh or 2 teaspoons dried oregano
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained

Preparation
Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

Corn and Shrimp Bisque

So D and I were on vacation and I had crab bisque.  He said I should find a bisque recipe.  So I did.

I showed him this one.  He said that he would make it for Monday. I thought it was a little labor intensive but he said it was fine.  He said the hardest part of the recipe was not throwing the shrimp shells in the trash. And that a lot of bowls were involved. 

He added some more sherry to get it more bisque-y tasting.  It was really good.  Would have again. 

We had with Basic Beer Cheese Bread.

Corn and Shrimp Bisque

Photo by ALB

Nothing goes to waste in this recipe, since the shrimp shells and corn cobs make a delicate stock for the soup.

Yield: 6 servings (serving size: 1 1/4 cups)

Ingredients
2 pounds unpeeled large shrimp
4 ears corn
Cooking spray
2 cups coarsely chopped onion
5 cups water
1 bay leaf
1 fresh thyme sprig
1 tablespoon butter
2 tablespoons tomato paste
1/4 cup dry sherry (used 1/3 C)
3 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1 cup half-and-half

Preparation
Peel and devein shrimp, reserving shells. Coarsely chop shrimp. Cover shrimp and chill.

Remove kernels from ears of corn to measure 2 cups, and set aside. Reserve the corn cobs.

Heat a stockpot coated with cooking spray over medium-high heat. Add the shrimp shells and onion to pan; sauté 5 minutes or until shells turn pink. Add corn cobs, water, bay leaf, and thyme; bring to a boil. Reduce heat, and simmer 30 minutes. Drain the shrimp stock into a sieve over a bowl; discard solids.

Melt butter in a large nonstick skillet over medium heat. Add corn kernels; cook 2 minutes, stirring frequently. Add tomato paste; cook 2 minutes, stirring frequently. Combine sherry and flour, stirring with a whisk to form a slurry. Add slurry to pan; cook 1 minute, stirring constantly. Add shrimp stock, salt, and pepper; bring to a simmer. Cook 4 minutes or until bisque starts to thicken, stirring frequently. Add shrimp; cook 3 minutes or until shrimp are done. Stir in half-and-half; serve immediately.

Nutritional Information
Calories: 302; Calories from fat: 27%; Fat: 9.1g; Saturated fat: 4.4g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 1.4g; Protein: 34.5g; Carbohydrate: 17.1g; Fiber: 1.8g; Cholesterol: 255mg; Iron: 4.3mg; Sodium: 764mg; Calcium: 136mg

Cooking Light AUGUST 2003

Honeyed Yogurt and Mixed Berries with Whole-Grain Waffles

This was pretty easy to make.  I made it last night, and kept everything separate (yogurt and berries and wheat germ) and popped a waffle into the toaster this morning.  It was pretty sweet, which I love, so I would have it again.

I put everything in a cup (tore the waffle) so I could eat it at the hopeful red lights in the car.  Having 3 more times this week.

Honeyed Yogurt and Mixed Berries with Whole-Grain Waffles

As you enjoy this meal, you also enjoy antioxidants, fiber, and vitamin C from the berries; protein and calcium from the yogurt; and protein, fiber, and B vitamins from the waffles.

Yield: 4 servings (serving size: 1 waffle, 1 cup fruit mixture, about 1/3 cup yogurt mixture, and 1 teaspoon wheat germ)

Photo by: Photography: Becky Luigart-Stayner;
Styling: Jan Gautro

Ingredients
2 cups vanilla low-fat yogurt
2 tablespoons honey
2 cups fresh raspberries (didn't use)
1 cup quartered small strawberries (used 3 cups)
1 cup fresh blackberries
1/3 cup sugar
2 tablespoons fresh lemon juice
4 frozen whole-grain waffles, toasted
4 teaspoons toasted wheat germ

Preparation
Drain yogurt in a fine sieve or colander lined with cheesecloth for 10 minutes; spoon into a bowl. Add honey, stirring to combine.

Combine berries, sugar, and juice; let stand 5 minutes. Place 1 waffle on each of 4 plates; top each serving with 1 cup fruit mixture, about 1/3 cup yogurt mixture, and 1 teaspoon wheat germ. Serve immediately.

Nutritional Information
Calories: 377; Calories from fat: 16%; Fat: 6.8g; Saturated fat: 2.3g; Monounsaturated fat: 2.3g; Polyunsaturated fat: 1.6g; Protein: 11.5g; Carbohydrate: 71.6g; Fiber: 8.3g; Cholesterol: 43mg; Iron: 1.9mg; Sodium: 214mg; Calcium: 345mg

Cooking Light JULY 2003

Savannah-Style Crab Soup

I found this recipe the other day when looking for an untried soup recipe. I'm having trouble believing I didn't see it in my Cooking Light Cookbooks, but eh. I forgot about it and then D saw it and said it sounded good, so we put it on our menu.

D made it. He isn't sure why you have to brown the flour (neither am I), but he did. He said he probably used more vegetables than it called for. He thought it would be really salty but it wasn't.

The taste...needs a little more Old Bay (you know you're from Maryland when if). But overall it was very good. Would have again. We had with Beer-Cheese Bread.

Savannah-Style Crab Soup

If the flour starts to brown too quickly, remove the skillet from the heat and stir the flour constantly until it cools.

Yield: 9 servings (serving size: 1 cup)

Ingredients
1/2 cup all-purpose flour
1 tablespoon butter
Cooking spray
2 cups chopped carrot
1 cup chopped celery
1 cup chopped onion
1/4 cup chopped red bell pepper (used green pepper)
1/4 cup chopped green bell pepper
1 garlic clove, minced
1 tablespoon Old Bay seasoning (needs some more)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 bay leaf
4 cups clam juice
1 1/2 cups whole milk (used 2%)
1/2 cup half-and-half
1 pound lump crabmeat, shell pieces removed
1/3 cup dry sherry

Preparation
Place flour in a 9-inch cast-iron skillet; cook over medium heat 15 minutes or until brown, stirring constantly with a whisk. Remove from heat.

Melt the butter in a Dutch oven coated with cooking spray over medium-high heat. Add carrot and the next 5 ingredients (carrot through garlic), and sauté 5 minutes or until vegetables are tender. Add Old Bay seasoning, salt, black pepper, dried thyme, and bay leaf; cook for 1 minute. Sprinkle the browned flour over vegetable mixture, and cook 1 minute, stirring frequently. Stir in clam juice, and bring the mixture to a boil. Reduce heat, and simmer 10 minutes or until mixture is slightly thick, stirring frequently.

Stir in the milk and half-and-half; cook 4 minutes. Stir in crabmeat and sherry; cook 5 minutes or until the soup is thoroughly heated. Discard bay leaf before serving.

Nutritional Information
Calories: 151; Calories from fat: 30%; Fat: 5g; Saturated fat: 2.6g; Monounsaturated fat: 1.4g; Polyunsaturated fat: 0.4g; Protein: 13g; Carbohydrate: 13.3g; Fiber: 1.8g; Cholesterol: 46mg; Iron: 2.2mg; Sodium: 835mg; Calcium: 112mg

Cooking Light AUGUST 2003

Farfalle, Zucchini, and Bell Peppers in Pesto

So this was just an sort of there dish. D and I ate it about 20 minutes after getting home (which was nice).

D looked at the recipe and decided he wasn't going to make it the way they suggested, because it seemed weird. So, he sauteed all the vegetables and added some chicken. Over all there was so much food. It wasn't spectacular (to me) but it wasn't horrible. Just kind of one of those quick and easy dishes that there was no thought to.

Farfalle, Zucchini, and Bell Peppers in Pesto

Shredded zucchini contributes both moisture and texture to this pesto-based sauce.

YIELD: 4 servings (serving size: 2 cups pasta mixture and 1 tablespoon cheese)
COURSE: Main Dishes

Ingredients
8 ounces uncooked farfalle (bow tie pasta; about 4 cups)
3 tablespoons commercial pesto
2 cups shredded zucchini
1 cup diced red bell pepper
1/2 cup thinly sliced red onion
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
added some chicken

Preparation
Cook pasta according to package directions, omitting salt and fat. Drain pasta; return to pan. Add pesto; stir well. Add (cooked) zucchini and next 6 ingredients (zucchini through black pepper); toss well. Stir in 1/4 cup cheese. Top with remaining cheese.

Nutritional Information
Calories: 346; Fat: 10.2g; Saturated fat: 4.1g; Monounsaturated fat: 4.4g; Polyunsaturated fat: 0.5g; Protein: 15.6g; Carbohydrate: 14.5g; Fiber: 4g; Cholesterol: 19mg; Iron: 2.9mg; Sodium: 705mg; Calcium: 261mg

Cooking Light MAY 2003

Green Onion Pancakes with Tomato-Avocado Salsa

So I found this recipe and it was pretty easy.  However the salsa was a little off.  First, no cilantro, but oregano.  Then no lime juice.  It tasted more Greek than Mexican/South American.

Next time we think we will change those things and add cheddar in place of the provolone (which we used Italian Blend anyway.)  Still we would have again. We made 9 pancakes and each had 2.

We had with spicy honey chicken thighs.

Green Onion Pancakes with Tomato-Avocado Salsa


Serve these fluffy pancakes and their lively salsa as a first course or as a side dish. The provolone cheese brings out the flavor of the green onions.

YIELD: 12 servings (serving size: 1 pancake and 3 tablespoons salsa)
COURSE: Appetizers, Hors d'Oeuvres, Side Dishes/Vegetables

Ingredients

Salsa:

1 2/3 cups chopped seeded plum tomato
1/2 cup finely chopped red onion
1/2 cup chopped peeled avocado
2 tablespoons finely chopped seeded jalapeño pepper
2 tablespoons red wine vinegar
1 teaspoon minced fresh oregano
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Dash of sugar

Pancakes:

1 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups low-fat buttermilk
1 large egg, beaten
1 cup chopped green onions
6 tablespoons (1 1/2 ounces) shredded sharp provolone
Cooking spray

Preparation

To prepare salsa, combine first 9 ingredients in a bowl. Cover and chill.

To prepare pancakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through black pepper) in a large bowl; make a well in center of mixture. Combine buttermilk and egg in a bowl; add to flour mixture. Stir just until moist. Let stand 10 minutes. Fold in green onions and provolone cheese.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked (about 3 minutes). Serve salsa over warm pancakes.

Nutritional Information (for 12 pancakes)

Calories: 128; Fat: 3.2g (Saturated fat: 1.1g; Monounsaturated fat: 0.9g; Polyunsaturated fat: 0.3g); Protein: 4.8g; Carbohydrate: 20.5g; Fiber: 2g; Cholesterol: 23mg; Iron: 1.2mg; Sodium: 352mg; Calcium: 99mg

Cooking Light APRIL 2003

Classic Banana Bread

So I had 2 bad bananas so I told D I would make banana bread. However, my stupid hip prevents me from standing for anything more than 30 seconds without noticing pain. So D made it and I helped by getting the flour and sugar, deciding we could used Country Crock since we had no more butter, and finding walnuts.

Basically, if he had a question (pull out the KitchenAid or just use the hand held mixer), I answered it. And I put away the sugar and the flour. I was a big help, is what I'm saying.

From the reviews we added cinnamon and walnuts. Not really sure you could tell about the cinnamon.

Overall it was good. I checked on it at 50 minutes. I should have reset the timer for 5 more minutes, not 10, imo. Not dry, but the end piece was a bit dark. But I still had a 2nd piece.

Classic Banana Bread

Photo by ALB

We love this bread's moist texture and simple flavor. Banana bread should form a crack down the center as it bakes--a sign the baking soda is doing its job.
Yield: 1 loaf, 14 servings (serving size: 1 slice)

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened (used 6TBSP butter, and 2 TBSP Country Crock)
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas) (used 2, what we had)
1/3 cup plain low-fat yogurt (used Greek yogurt; it's what we had)
1 teaspoon vanilla extract
Cooking spray
Added cinnamon (more than 1/4 tsp, but didn't measure)
Added 1/4 C walnuts

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. (add cinnamon here)
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. (Stir in walnuts). Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
CALORIES 187 (21% from fat); FAT 4.3g (sat 2.4g,mono 1.2g,poly 0.3g); IRON 1mg; CHOLESTEROL 40mg; CALCIUM 20mg; CARBOHYDRATE 34.4g; SODIUM 198mg; PROTEIN 3.3g; FIBER 1.1g

Cooking Light, SEPTEMBER 2003

Chicken Cordon Bleu Pasta

Bland is an apt description. I made this and it was very easy. However, I sauteed up some chicken and didn't use the roast grocery store stuff. Had D made this, he would have known to add some garlic and add some more salt and pepper. D said maybe Gruyere would have been better.

Eh!

We had with spinach salad.

Chicken Cordon Bleu Pasta

The flavors of the classic French recipe are recast in this simple pasta dish. We used roasted chicken purchased in the meat department to speed things up.
Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup noodles)

8 ounces uncooked medium egg noodles
1/4 cup all-purpose flour
2 cups fat-free milk, divided
1 tablespoon Dijon mustard
1 1/2 cups (6 ounces) shredded Jarlsberg cheese (used Swiss)
2 cups chopped roasted skinless, boneless chicken breasts
1 cup frozen peas, thawed
1 cup (4 ounces) diced lean deli ham
1/4 teaspoon black pepper

Cook noodles according to package directions, omitting salt and fat.

While noodles cook, lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low. Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.

CALORIES 587 (25% from fat); FAT 16.5g (sat 8.5g,mono 4g,poly 1.3g); IRON 3.9mg; CHOLESTEROL 146mg; CALCIUM 593mg; CARBOHYDRATE 59.7g; SODIUM 731mg; PROTEIN 48.6g; FIBER 3.6g

Cooking Light, NOVEMBER 2003

Spinach, Caramelized Onion, and Bacon Pizza

This is one of those recipes where I started with the recipe and kind of went my own way.

I'm not really a fan of white sauce so I'm not sure why I picked it out. Anyway D and I thought the sauce was missing something (like being red). Yes! I go to restaurants and order red sauce on white pizza. So again not sure why...

But overall it was good. A bit of work though. We each had 2 servings.

Spinach, Caramelized Onion, and Bacon Pizza

You might never guess that this gourmet pizza is fiscally modest. Its cooking techniques render it rich: A tender homemade crust is topped with a garlic-enhanced white sauce, which is then embellished with fresh sautéed spinach, caramelized onions, bacon, and Parmesan.

Yield: 4 servings (serving size: 2 wedges)

Dough: (I used a Boboli)
1 cup bread flour, divided
1 cup warm water (100° to 110°)
1 teaspoon sugar1 package dry yeast (about 2 1/4 teaspoons)
1 3/4 cups all-purpose flour, divided
1/2 teaspoon salt
Cooking spray

Topping:
4 bacon slices, chopped (I used 6)
1 (10-ounce) package fresh spinach (I misread and used frozen...only needed half)
2 cups (1/4-inch-thick) sliced onion
2 teaspoons sugar
1 tablespoon butter
2 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
1 cup 2% reduced-fat milk
1 tablespoon cornmeal
1 cup (4 ounces) grated fresh Parmesan cheese (I had to use some Gruyere to get to a cup...only had 3/4C of Parm)

(I used Boboli).To prepare dough, lightly spoon the bread flour into a dry measuring cup, and level with a knife. Combine 1/2 cup bread flour, warm water, 1 teaspoon sugar, and yeast, stirring with a whisk. Let stand 15 minutes.
Lightly spoon 1 1/2 cups all-purpose flour into a dry measuring cup; level with a knife. Combine 1 1/2 cups all-purpose flour, 1/2 cup bread flour, and salt in a large bowl, stirring with a whisk.
Make a well in center of mixture. Add yeast mixture to flour mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 20 minutes.

To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside. Add spinach to drippings in pan; sauté 2 minutes or until wilted. Place spinach in a colander, pressing until barely moist. Add onion and 2 teaspoons sugar to pan; cook 12 minutes or until golden brown, stirring frequently. Remove from heat; cool.

(Preheat 450 if using a Boboli).

Melt butter in a medium saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 3 tablespoons flour and pepper, stirring with a whisk; cook 30 seconds. Gradually add milk, stirring constantly with a whisk. Cook 5 minutes or until thick and bubbly, stirring constantly with a whisk. (This will get very lumpy...add the flour to the milk and then add).

Preheat oven to 475º.

Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray adn sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. (Spray a cookie sheet with Pam and plop down the Boboli). Spread milk mixture evenly over dough; top with spinach and onion.

Bake at 475° for 20 minutes (Boboli is 5 minutes at 450). Sprinkle evenly with bacon and cheese; bake an additional 5 minutes or until golden brown (3 minutes for Boboli). Cut pizza into 8 wedges.

CALORIES 529 (29% from fat); FAT 17.3g (sat 9.3g,mono 5.9g,poly 1g); IRON 6.3mg; CHOLESTEROL 39mg; CALCIUM 503mg; CARBOHYDRATE 71.4g; SODIUM 981mg; PROTEIN 26g; FIBER 4.4g

Cooking Light, APRIL 2003

Chicken Stroganoff

So I made this since D had to work. For some reason, I always make a stroganoff type dish when I have to cook. This one was by far the easiest. First, it involved 1 pot and 1 pan. Second, I cut the onions and the chicken while the bacon was cooking, and prepped everything else while the chicken was cooking. So it came together easily.

Taste- Very rich. I liked it a lot. D had it lukewarm. He commented on the bacon (it was good). I made Broccoli with Shallots to go with.

Chicken Stroganoff

Photo by ALB

Ingredients

4 turkey-bacon slices (used center-cut bacon)
1 1/2 cups chopped onion (I used 1 onion, it came about 1 to 1.25 C)
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1 1/2 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
2 garlic cloves, minced (I used 6)
1 (8-ounce) container reduced-fat sour cream
2 tablespoons all-purpose flour
4 cups hot cooked medium egg noodles

Preparation
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and chicken to drippings in pan; sauté 6 minutes. Add bacon, broth, salt, pepper, paprika, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Combine the sour cream and flour, stirring until smooth. Add sour cream mixture to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring constantly. Serve over egg noodles.
Yield: 4 servings (serving size: 1 cup stroganoff and 1 cup noodles)

CALORIES 514 (25% from fat); FAT 14.1g (sat 6.4g,mono 4.3g,poly 1.7g); IRON 2.4mg; CHOLESTEROL 162mg; CALCIUM 154mg; CARBOHYDRATE 53.3g; SODIUM 770mg; PROTEIN 41.1g; FIBER 3.1g

Cooking Light, APRIL 2003

Chicken Cacciatore "Pronto"

So I looked at this recipe and decided to try it. I had never had Chicken Cacciatore, and it had things I liked. It wasn't until the middle of making it, that D informed me he despises Chicken Cacciatore. Oh well. He said he would try it. We were having technical issues (internet) in the house, and so that was a distraction, so I'm not sure if it was easy or not.

We had with Spaghetti and Zucchini. Result: We both felt it was missing something. It was rather plan. We probably won't have again. It was even plainer for lunch left overs.

Chicken Cacciatore "Pronto"

"I took the classic theme of chicken cacciatore (which is usually made with a whole chicken) and re-created it with a minimum of ingredients and cooking time. The result is lots of flavor from using only chicken thighs and a base layer of seasoning from dried porcini mushrooms--a perfect weeknight or 'everyday' meal." - Michael Chiarello

1 (1/2-ounce) package dried porcini mushrooms
1 cup hot water
2 teaspoons olive oil
8 skinless, boneless chicken thighs (about 1 pound)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
3 tablespoons minced fresh parsley, divided
3/4 cup canned crushed tomatoes
1/2 cup fat-free, less-sodium chicken broth
1/2 cup water

Combine mushrooms and hot water in a bowl; cover and let stand 30 minutes. Remove mushrooms with slotted spoon. Finely chop mushrooms; set aside. Strain the soaking liquid into a bowl through a sieve lined with cheesecloth or paper towels. Discard solids; reserve soaking liquid.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Reduce heat to medium. Add garlic to pan; cook 2 minutes or until golden, stirring constantly. Add 2 tablespoons parsley; cook 30 seconds, stirring constantly. Add chopped mushrooms; cook 30 seconds, stirring constantly. Stir in the reserved soaking liquid, tomatoes, broth, and water; bring to a simmer. Return chicken to pan, and reduce heat to low. Cover and cook for 10 minutes or until the chicken is done.

Remove chicken; keep warm. Increase heat to medium-high; cook until sauce is reduced to 1 cup (about 5 minutes). Spoon sauce over chicken; sprinkle with 1 tablespoon parsley.

Yield: 4 servings (serving size: 2 chicken thighs and 1/4 cup sauce)

CALORIES 263 (29% from fat); FAT 8.5g (sat 1.7g,mono 3.7g,poly 1.8g); IRON 5.7mg; CHOLESTEROL 115mg; CALCIUM 31.6mg; CARBOHYDRATE 11.7g; SODIUM 771mg; PROTEIN 33.6g; FIBER 3.5g

Cooking Light, OCTOBER 2003

Tuna "London Broil" with Wasabi Cream

We have had this before and it is always good. Last night I decided to make it (D is sick). I made the sauce and the rub. I followed the directions. Then came the actual cooking. I like everything raw. So I decided to cook the tuna 1 minute on each side. I highly recommend NOT doing that. Or you have to put it back in the grill pan and recook.

But eventually I got it right, and I still recommend the recipe. I had it with Miso Fennel Soup.

Tuna "London Broil" with Wasabi Cream

Photo by ALB

From the Pacific Rim, here's a "London broil" with piquant Asian influences. A cool bite of wasabi dressing finishes the dish.

2 teaspoons sesame seeds, toasted
2 teaspoons wasabi powder (dried Japanese horseradish) -used wasabi paste
2 teaspoons cracked black pepper
1 teaspoon garlic powder
1/4 teaspoon salt
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1 tablespoon wasabi powder (used wasabi paste)
1 tablespoon water (didn't use)
1/4 cup low-fat mayonnaise
1/4 cup fat-free sour cream (used rf sour cream)
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
Cooking spray
2 tablespoons sliced green onions

Combine first 5 ingredients; rub over tuna. Cover and chill 30 minutes. Combine wasabi and water. Let stand 5 minutes. Stir in mayonnaise, sour cream, juice, and soy sauce.
Prepare grill to high heat.
Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Serve with wasabi cream; sprinkle with onions.
Yield: 4 servings (serving size: 1 steak, 2 tablespoons wasabi cream, and 1 1/2 teaspoons onions)

CALORIES 308 (30% from fat); FAT 10.3g (sat 2.4g,mono 3g,poly 3g); IRON 4.4mg; CHOLESTEROL 66mg; CALCIUM 47mg; CARBOHYDRATE 9.7g; SODIUM 500mg; PROTEIN 41.3g; FIBER 0.9g

Cooking Light, AUGUST 2003

3 Smart Points (my additions/subtractions at 4 servings)

Shrimp Diablo

OK, I really liked the taste of this. Spicy! D said it was easy to make.
Changes we would make...Add another can of tomatoes, as it was not really saucy...use little shrimp so we would get it in each bite.
Good size portion.
We had with Caesar Salad.

Shrimp Diablo

Crushed red pepper and chili paste with garlic add heat to the saucy shrimp.

8 ounces uncooked angel hair pasta
2 teaspoons vegetable oil
1 pound peeled and deveined large shrimp
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon bottled minced garlic
1 1/2 tablespoons chile paste with garlic
1 teaspoon ground cumin
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup chopped fresh parsley
1/2 teaspoon crushed red pepper

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

While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and black pepper. Add the shrimp to pan, and cook 1 minute on each side or until done. Remove shrimp from pan.

Add garlic to pan; sauté 1 minute. Add chile paste, scraping pan to loosen browned bits. Add cumin and tomatoes; simmer 10 minutes, stirring occasionally. Remove pan from heat. Stir in shrimp, parsley, and red pepper. Toss with pasta.

Yield: 4 servings (serving size: 2 cups)

CALORIES 332 (15% from fat); FAT 5.5g (sat 0.7g,mono 0.8g,poly 2.1g); IRON 5.3mg; CHOLESTEROL 172mg; CALCIUM 95mg; CARBOHYDRATE 40g; SODIUM 933mg; PROTEIN 31.4g; FIBER 3.2g

Cooking Light, JUNE 2003

Beef-Broccoli Lo Mein

We had "real" lo mein on Saturday night. This was an acceptable substitute although when I want greasy lo mein, I'll find a Chinese Restaurant.
D said it was really easy. Flank steak was like $15, so we used some cheap cut.
We had it with frozen spring rolls.

Beef-Broccoli Lo Mein


Serve this quick-and-easy noodle dish with store-bought egg rolls and fortune cookies.


4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1 teaspoon dark sesame oil
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
3 cups chopped broccoli
1 1/2 cups vertically sliced onion
1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon chile paste with garlic

Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.
While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

Yield: 6 servings (serving size: 1 1/3 cups)

CALORIES 327 (26% from fat); FAT 9.3g (sat 3g,mono 3.6g,poly 1.6g); PROTEIN 21.7g; CHOLESTEROL 36mg; CALCIUM 47mg; SODIUM 382mg; FIBER 2.9g; IRON 3.6mg; CARBOHYDRATE 39.1g

Cooking Light, OCTOBER 2003

Grilled Chicken with White Barbecue Sauce

I'm beginning to think that D just didn't want to read this week. He told me the rub on the chicken was something completely different than what it says here, and I nearly burned off my tongue. I ended up having to wipe off the rub. I liked the sauce. I'll have to prep it next time (yes, I liked the sauce well enough to try the chicken again.)

Update: He made it the right way.  It was delicious.

Grilled Chicken with White Barbecue Sauce

Photo by ALB

The chicken is seared over direct heat then moved to the cooler side of the grill. If using a charcoal grill, stack the coals on the right side of the grill.

Chicken:8 (8-ounce) bone-in chicken breast halves
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chipotle chile powder
Cooking spray

Sauce:
1/2 cup light mayonnaise
1/3 cup white vinegar
1 tablespoon coarsely ground black pepper
1/2 teaspoon ground red pepper
1 1/2 teaspoons fresh lemon juice
Dash of salt

Preheat grill to medium-hot using both burners.

To prepare chicken, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Combine salt and next 4 ingredients (salt through chile powder); rub under loosened skin.

Turn left burner off (leave right burner on). Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 5 minutes on each side or until browned. Move chicken to grill rack over left burner. Cover and cook 35 minutes or until done, turning once. Remove chicken from grill; discard skin.

To prepare sauce, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve
with chicken.

Yield: 8 servings (serving size: 1 breast half and about 2 tablespoons sauce)
CALORIES 252 (25% from fat); FAT 6.9g (sat 1.3g,mono 1.4g,poly 3.4g); PROTEIN 34.4g; CHOLESTEROL 91mg; CALCIUM 26mg; SODIUM 536mg; FIBER 0.6g; IRON 1.5mg; CARBOHYDRATE 10.9g
Cooking Light, MAY 2003

Bourbon Fudge Brownies

Hmmm... D likes these a lot. I do not, BUT I think it is because I don't like fudge, and I think these are too fudgy. They have the same texture to me that fudge does on your teeth, that gives me the heeby-jeebies. However they did cure a chocolate fix I was having (2 took care of it). They are VERY EASY to make.

Bourbon Fudge Brownies

1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray

Preheat oven to 350°.

Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.

Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack.

Yield: 20 servings

CALORIES 148 (30% from fat); FAT 5g (sat 2.9g,mono 1.5g,poly 0.2g); PROTEIN 2.2g; CHOLESTEROL 31mg; CALCIUM 20mg; SODIUM 121mg; FIBER 1g; IRON 1.5mg; CARBOHYDRATE 23.2g

Cooking Light, MARCH 2003

Spiced Chicken Thighs

DH is convinced these are the same as the ones that have yogurt sauce or that we have never had them before. He is wrong on both counts. These are flavorful and moist. We are having them with the Indian-Spiced Potato Cakes and Broccoli with Red Pepper Flakes and Toasted Garlic.

Spiced Chicken Thighs

3/4 teaspoon olive oil
Cooking spray
1 cup vertically sliced onion
2 teaspoons garam masala
1/2 teaspoon salt
1/4 teaspoon curry powder
8 chicken thighs (about 2 1/4 pounds), skinned (we used 4 boneless skinless thighs and each ate 1 thigh).
1/4 cup dry red wine
2 tablespoons red wine vinegar
1 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh parsley

Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Remove from pan.

Combine garam masala, salt, and curry powder; sprinkle evenly over chicken. Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned. Add wine and vinegar; cook 30 seconds, scraping pan to loosen browned bits. Add onion and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done; stir in parsley.

Yield: 4 servings (serving size: 2 thighs and about 1/3 cup sauce)

CALORIES 203 (30% from fat); FAT 6.7g (sat 1.6g,mono 2.4g,poly 1.5g); PROTEIN 29.9g; CHOLESTEROL 121mg; CALCIUM 35mg; SODIUM 536mg; FIBER 1.1g; IRON 2.1mg; CARBOHYDRATE 3.9g

Cooking Light, SEPTEMBER 2003

Red Chile Pork Tacos with Caramelized Onions

Having this tonight. I love the onions. They are so sweet. This is one of D's favorite dishes.
I think we are having it with bean, rice and cheese casserole.

Red Chile Pork Tacos with Caramelized Onions

Sweet, succulent onions are the perfect foil for this savory pork taco filling. Ancho chile powder gives the meat a mild, slightly fruity chile flavor.

1 tablespoon ancho chile powder
1 teaspoon brown sugar
1/2 teaspoon salt
1 pound pork tenderloin, trimmed
Cooking spray
1 teaspoon vegetable oil
3 cups thinly sliced onion
8 hard taco shells
1/2 cup chopped tomato
8 teaspoons chopped green onions

Preheat oven to 425°.
Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 160° (slightly pink). Remove pork from oven; let sit 5 minutes before slicing.
While pork cooks, heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. Uncover and cook 1 minute, stirring constantly.
Fill each taco shell with about 2 ounces pork, 3 tablespoons sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.


Yield: 4 servings (serving size: 2 tacos)

CALORIES 304 (30% from fat); FAT 10.2g (sat 2.2g,mono 5.4g,poly 1.8g); PROTEIN 26.9g; CHOLESTEROL 74mg; CALCIUM 46mg; SODIUM 444mg; FIBER 4.5g; IRON 2.1mg; CARBOHYDRATE 25g

Cooking Light, AUGUST 2003

Rosemary Pork Chops

This recipe is ok. Not great, not the worst. It did well at 8:45 at night when we got back from our run, and neither of us were that hungry. We were going to have frozen pizza, and figured this would take just as long as that...so...plus it used up the rosemary we had from the Chicken with Rosemary from earlier in the week. But really, it needed a sauce or something...

We had it with Basmati Rice.

Rosemary Pork Chops

Line the pan with foil for fast cleanup.

2 teaspoons bottled minced garlic
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray

Preheat broiler.

Combine first 4 ingredients. Rub the mixture over both sides of pork chops. Place the pork chops on a broiler pan coated with cooking spray; broil 3 minutes on each side or until desired degree of doneness.

Yield: 4 servings (serving size: 1 pork chop)

CALORIES 166 (33% from fat); FAT 6.1g (sat 2.1g,mono 2.7g,poly 0.7g); PROTEIN 25g; CHOLESTEROL 62mg; CALCIUM 32mg; SODIUM 342mg; FIBER 0.5g; IRON 1.1mg; CARBOHYDRATE 1.4g

Cooking Light, JUNE 2003

Vietnamese-Spiced Pork Chops

D made these the other night. Very good. The only thing is they tended to burn in the pan, so they came out rare and we had to microwave them to finish them off. However, they were still good. A sweet and hot mix... D used fresh ginger.

We had with Basmati Rice and Broccoli.


Vietnamese-Spiced Pork Chops

4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons ground coriander
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 tablespoon bottled minced ginger
2 teaspoons bottled minced garlic
Cooking spray
Sliced green onions (optional)

Lightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Garnish with sliced green onions, if desired.

Yield: 4 servings (serving size: 1 pork chop)

CALORIES 199 (29% from fat); FAT 6.4g (sat 2.1g,mono 2.7g,poly 1g); PROTEIN 25.3g; CHOLESTEROL 62mg; CALCIUM 42mg; SODIUM 491mg; FIBER 1.1g; IRON 1.4mg; CARBOHYDRATE 9.2g

Cooking Light, OCTOBER 2003