Guinness-Braised Beef Brisket

I think I'm just a eat a corned beef in public kind of person. It just tastes better out. Plus for me it is a one and done kind of dish. Don't really want left overs.

That said, it was still nice to have.  We went out last Saturday, and this cooked while we were out.  It was ok.  The broth was overly sweet, but that's probably why they said to discard it.  The meat was tender, and it didn't take on the broth taste.

If I had all the ingredients, I would have again. We had with Mashed Potatoes.

Guinness-Braised Beef Brisket

Photo by ALB

YIELD: 6 servings (serving size: 3 ounces)

Ingredients
2 cups water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup Guinness stout
2/3 cup packed brown sugar
1/4 cup tomato paste
1/4 cup chopped fresh or 1 tablespoon dried dill
1 (14 1/2-ounce) can low-salt beef broth
6 black peppercorns
2 whole cloves
1 (3-pound) cured corned beef brisket, trimmed

Preparation
Combine first 11 ingredients in a large electric slow cooker, stirring until well blended; top with beef. Cover and cook on HIGH 8 hours or until beef is tender. Remove beef; cut diagonally across grain into 1/4-inch slices. Discard broth mixture.

NUTRITION INFORMATION 
Calories: 226; Calories from Fat: 39 %; Fat: 9.7 g; Sat Fat: 3.2 g; Mono Fat: 4.7 g; Poly Fat: 0.4 g; Protein: 17.9 g; Carbohydrate: 15.2 g; Fiber: 0.9 g; Cholesterol: 87 mg; Iron: 2.2 mg; Sodium: 1105 mg; Calcium: 28 mg

Cooking Light, JANUARY 2004

Chicken and Couscous Salad

So this was one of those recipes I thought we had, D said no. I had it pinned on Pinterest a few times as to try, and we finally got around to it.  It was pretty flavorful, and I really liked it.  I liked it better for lunch the next day cold.

Would definitely have again.

Chicken and Couscous Salad

Photo by ALB

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

Ingredients
Salad:
1 1/4 cups fat-free, less-sodium chicken broth
1 (5.7-ounce) box uncooked couscous
1 1/2 cups cubed cooked chicken (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup diced radishes (about 3 large)
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted

Dressing:
1/4 cup white wine vinegar
1 1/2 tablespoons extravirgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation 
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.

Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

Nutritional Information
Amount per serving
Calories: 334; Fat: 10.9 g; Satfat: 2 g; Monofat: 5.9 g; Polyfat: 2.1 g; Protein: 20.9 g; Carbohydrate: 35.8 g; Fiber: 2.9 g; Cholesterol: 39 mg; Iron: 1.8 mg; Sodium: 484 mg; Calcium: 23 mg

Cooking Light, MAY 2004

Whole Wheat Pasta with Sausage, Leeks, and Fontina

Well, I guess we amended this recipe to Pasta with Sausage, Leeks and Italian Cheese Blend.  Basically D used ingredients that we already had or would need for the week, rather than buy the specific ingredients.

The result:  Very good dish.  I would have again.  The sausage gave it a bite (of course, we subbed hot for sweet).

Would have again.

Whole Wheat Pasta with Sausage, Leeks, and Fontina

Serve a heart-warming veggie, sausage, and pasta toss for a quick dinner on a cool night.

Yield: 6 servings (serving size: 1 2/3 cups)

Photo by ALB

Ingredients
6 quarts water
2 1/2 teaspoons salt, divided
1 pound uncooked whole wheat penne or rigatoni (used regular penne)
1 tablespoon olive oil
1 (4-ounce) link sweet Italian sausage (used hot Italian sausage)
2 cups chopped leek
4 cups shredded Savoy cabbage (about 9 1/2 ounces) (used green cabbage)
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) shredded fontina cheese (used Italian blend cheese)

Preparation
Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain.
While pasta cooks, heat olive oil in a Dutch oven over medium-high heat. Remove casing from the sausage. Add sausage to Dutch oven; cook 2 minutes or until lightly browned, stirring to crumble. Add leek; cook 2 minutes or until leek is soft, stirring frequently. Add cabbage; cook 2 minutes or until cabbage wilts, stirring frequently. Add remaining 1/2 teaspoon salt, broth, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are very tender.

Add pasta to Dutch oven, tossing well to coat; bring to a boil. Reduce heat, and cook 1 minute, stirring constantly, or until pasta is al dente. Remove from heat; stir in cheese. Serve immediately.

Nutritional Information (from Cooking Light)
Calories: 385; Fat: 8.9g; Saturated fat: 3.2g; Monounsaturated fat: 3.8g; Polyunsaturated fat: 1.2g; Protein: 17.3g; Carbohydrate: 64.3g; Fiber: 8.3g; Cholesterol: 18mg; Iron: 3.8mg; Sodium: 658mg; Calcium: 119mg

Nutritional Information (from My Fitness Pal, with my changes)
Calories: 408; Total Fat: 9 g; Saturated Fat: 3 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat 0: g; Trans Fat: 0 g; Cholesterol: 17 mg; Sodium: 1329 mg; Potassium: 262 mg; Total Carbohydrate: 68 g; Dietary Fiber: 6 g; Sugars: 8 g; Protein: 16 g

Cooking Light, DECEMBER 2004

Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

So this is an odd little soup.  Why?  Well it isn't really a chowder, or at least what I think of as chowder. More of a chicken soup with lots of stuff in it.  It is really good and the chipotle gives it a kick.

D thought it was weird to blend up the onion, carrot and celery.  

We both liked it. We each had 2 servings.

Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

This hearty chicken chowder makes enough to feed a crowd and is simple to prepare on a weeknight.

Yield: 8 servings (serving size: about 1 1/3 cups soup and 1 lime wedge)

Ingredients
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon extravirgin olive oil
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 garlic cloves, crushed
6 cups fat-free, less-sodium chicken broth
1 1/2 pounds skinless, boneless chicken breast
2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces
1 (15.5-ounce) can white or golden hominy, rinsed and drained
1/4 cup whipping cream
1 cup chopped seeded plum tomato
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
8 lime wedges

Preparation
Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.

Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm.

Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.

Nutritional Information
Calories: 246; Calories from fat: 23%; Fat: 6.2g; Saturated fat: 2.3g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 0.8g; Protein: 24.5g; Carbohydrate: 21.8g; Fiber: 3.5g; Cholesterol: 60mg; Iron: 1.7mg; Sodium: 672mg; Calcium: 52mg

Cooking Light DECEMBER 2004

Sourdough Panzanella with Grilled Flank Steak

I have no clue how easy or hard this was.  We decided to put it on the menu because we had bought sourdough earlier in the week and needed to use more of it.

I like the idea of a salad with no lettuce.  The steak on top of it was really flavorful.  Would have again.

Sourdough Panzanella with Grilled Flank Steak

Photo by ALB

The design of a serrated knife makes it ideal to cut through the skin of soft, juicy tomatoes as well as to cube the bread for this salad. Mincing shallots, slicing flank steak and onions, and chiffonading basil are all tasks well suited to a chef's knife.

Yield: 4 servings (serving size: 1 1/2 cups salad and 3 ounces steak)

Ingredients
Beef:

1/4 cup minced shallots
2 tablespoons fresh lemon juice
2 tablespoons low-sodium soy sauce
1/2 teaspoon dried thyme
1/2 teaspoon hot sauce
1 pound flank steak, trimmed
1 tablespoon red wine vinegar
Salad:
1 tablespoon red wine vinegar
1/2 cup thinly vertically sliced red onion
1 tablespoon balsamic vinegar
2 teaspoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 medium tomatoes, each cut into 8 wedges (about 1 pound)
1 (10-ounce) cucumber, peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups)
Cooking spray
5 cups (1/2-inch) cubed sourdough bread, toasted (about 8 ounces)
1/3 cup thinly sliced fresh basil leaves

Preparation
To prepare beef, combine first 6 ingredients in a zip-top plastic bag. Add 1 tablespoon red wine vinegar; seal bag. Marinate in refrigerator 2 hours.

To prepare salad, combine 1 tablespoon red wine vinegar, onion, and next 6 ingredients (onion through cucumber) in a large bowl. Cover and let stand at room temperature 2 hours, stirring occasionally.

Prepare grill.

Remove steak from bag, discarding marinade. Place the steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Add bread and basil to cucumber mixture; toss well. Serve salad immediately with steak.

Nutritional Information
Calories: 402; Calories from fat: 29%; Fat: 12.8g; Saturated fat: 4.3g; Monounsaturated fat: 5.8g; Polyunsaturated fat: 1.2g; Protein: 29.2g; Carbohydrate: 42g; Fiber: 4g; Cholesterol: 54mg; Iron: 4.7mg; Sodium: 884mg; Calcium: 78mg

Cooking Light MARCH 2004

Italian Sausage Soup

I made this while I had the flu.  Even sick as a dog, it came together very quickly.  It had a good taste and I would make again.

Italian Sausage Soup

Photo by ALB

Lighten up a hearty sausage soup recipe with turkey Italian sausage and add flavor with canned tomatoes, fresh basil and Parmesan cheese.

Yield: 4 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons cheese, and 1 1/2 teaspoons basil)
Posted by NCBeaches

Ingredients
8 ounces hot or sweet turkey Italian sausage (used Italian Pork Sausage)
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano  (used Plain diced)
Added 1 1/2 tsp Italian Seasoning
Added 1 1/2 tsp Garlic Powder
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil

Preparation
Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.

Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.

Nutritional Information
Calories: 216; Calories from fat: 30%; Fat: 7.1g; Saturated fat: 2.6g; Monounsaturated fat: 2.5g; Polyunsaturated fat: 1.8g; Protein: 17.4g; Carbohydrate: 20g; Fiber: 1.6g; Cholesterol: 52mg; Iron: 3.2mg; Sodium: 1020mg; Calcium: 153mg

Cooking Light JULY 2004

Tex-Mex Beef Tacos

So I will fully admit, beef tacos aren't usually something you need a recipe for, unless you are me, and can screw up a pot of boiling water.

But lately Mondays have involved me cooking dinner because D has to work the late shift. Yesterday was different as he wasn't getting off work until 10. So I couldn't even just eat a snack and wait for him. I found this recipe and was pretty sure I could handle cutting up an onion. So I put it on the list.

It was pretty easy to make. As usual, the hardest part was timing it with the side (Bacon Chipotle Refried Beans). Everything was in one pan.

It had a lot of taste and spice. I really liked it. I wish the portions were bigger but eh.

I would have again.

Tex-Mex Beef Tacos

Photo by ALB

Add some pizazz to traditional soft tacos by including corn kernels and black beans in the filling. The mixture also works well in crunchy corn taco shells.

Yield: 10 servings (serving size: 1 taco)

Ingredients
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
1 pound ground sirloin
1 cup frozen whole-kernel corn
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) can tomato sauce
1 to 3 drained canned chipotle chiles in adobo sauce, chopped
10 (8-inch) fat-free flour tortillas

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla.

Nutritional Information
Calories: 266; Calories from fat: 25%; Fat: 7.3g; Saturated fat: 2.7g; Monounsaturated fat: 3g; Polyunsaturated fat: 0.5g; Protein: 13g; Carbohydrate: 27.6g; Fiber: 4.6g; Cholesterol: 31mg; Iron: 1.9mg; Sodium: 547mg; Calcium: 25mg

Cooking Light MAY 2004

Chipotle Pork and Avocado Wrap

So another pork recipe... this was kind of an easy recipe.  D and I were at the gym and he made it in the time it took me to run .75 miles, walk .5 miles and drive home.  So definitely less than 30 minutes.

It was good, and I would have it again.  D made rice to go with it.  I stuck it in my wrap.

Chipotle Pork and Avocado Wrap

For a bit more spice in your wrap, add another teaspoon of chipotle chiles to the avocado spread.

Yield: 4 servings (serving size: 1 wrap)

Ingredients
1/2 cup mashed peeled avocado
1 1/2 tablespoons low-fat mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chopped canned chipotle chiles in adobo sauce

Photo by: Randy Mayor; Jan Gautro

1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
4 (8-inch) fat-free flour tortillas
1 1/2 cups (1/4-inch-thick) slices cut Simply Roasted Pork (about 8 ounces)  (used chopped pork from the pig)
1 cup shredded iceberg lettuce
1/4 cup bottled salsa

Preparation 
Combine the first 7 ingredients, stirring well. Warm tortillas according to package directions. Spread about 2 tablespoons avocado mixture over each tortilla, leaving a 1-inch border. Arrange Simply Roasted Pork slices down center of tortillas. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.

Nutritional Information 
Calories: 239; Calories from fat: 22%; Fat: 5.8g; Saturated fat: 1.3g; Monounsaturated fat: 2.8g; Polyunsaturated fat: 0.7g; Protein: 13.9g; Carbohydrate: 32.8g; Fiber: 2.6g; Cholesterol: 29mg; Iron: 1mg; Sodium: 683mg; Calcium: 27mg

Cooking Light SEPTEMBER 2004

Mushroom Rigatoni Bake

So I quietly slipped this into this week's rotation after reading the review from FFG. Reason for "quietly" was there was no meat. D suggested sausage when he found out, but calorie wise we stuck with mushrooms.

We had 8oz of regular mushrooms so we just bought cremini. D used 16oz of mushrooms total.

D said the directions were stupid using the Dutch Oven. So he didn't use it.

The taste was really rich. I liked we could taste the cheese flavor (even though we used Romana). We will have again.

We had with Caesar Salad.

Mushroom Rigatoni Bake

A full cup of Italian Asiago cheese gives body and flavor to the velvety sauce, which is laced with sherry.

YIELD: 4 servings
COURSE: Casseroles

Ingredients
8 ounces uncooked gigli or radiatore pasta (used rigatoni)

2 teaspoons butter
1/4 cup sliced shallots
8 ounces sliced shiitake mushroom caps (used regular)
4 ounces sliced cremini mushrooms (used 8oz)
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 tablespoon dry sherry
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk
1 cup (4 ounces) grated Asiago cheese, divided
Cooking spray
Thyme sprigs (optional)

Preparation
Preheat oven to 375°.

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

Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes. Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender. Add sherry; cook 1 minute, stirring frequently. Remove from heat.

Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk. Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 cup cheese, stirring until melted. Add pasta and mushroom mixture to cheese mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.


Nutritional Information
Calories: 474; Fat: 16g; Saturated fat: 8g; Monounsaturated fat: 4.6g; Polyunsaturated fat: 2.2g; Protein: 21.8g; Carbohydrate: 61.4g; Fiber: 3.3g; Cholesterol: 40mg; Iron: 3.9mg; Sodium: 745mg; Calcium: 386mg


Cooking Light MARCH 2004

Toasted Bagels with Avocado-Cilantro Spread

So this is a recipe that baffles me on how I missed it, considering I love avocado and cilantro. After having this cookbook for over 6 years, I came across it last week on the web.

It was easy enough considering we had all the ingredients in the house. I used a potato masher to mix the avocado, cream cheese and cilantro. After assembling everything, I added a tomato to my bagel, because, well I love tomatoes and bagels. I know the NI is not correct for me because the bagel I used had 240 calories despite the being Whole Wheat. Without the bagel and with my changes, I got the spread was 116 calories).

It was like guacamole on a bagel. I love guacamole. I would have again (I will have it 3 more times, as the remaining dip is in the fridge).

Toasted Bagels with Avocado-Cilantro Spread

Photo by ALB

Assemble and wrap up this easy and filling sandwich for a great portable breakfast option. Lime juice keeps the avocado mixture from discoloring.

YIELD: 4 servings (serving size: 1 bagel and 1/4 cup spread)
COURSE: Sandwiches

Ingredients
1/3 cup (3 ounces) fat-free cream cheese (I used RF)

1/4 cup minced fresh cilantro
1 small ripe avocado, peeled and seeded
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
4 (2 1/4-ounce) whole-grain bagels, cut in half and toasted

Preparation
Combine the first 3 ingredients in a medium bowl; mash with a fork until smooth. Stir in juice, salt, and hot sauce. Serve spread with bagels.

Nutritional Information
Calories: 235; Fat: 5.3g; Saturated fat: 0.9g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.9g; Protein: 10.8g; Carbohydrate: 39.7g; Fiber: 7.4g; Cholesterol: 2mg; Iron: 2.4mg; Sodium: 598mg; Calcium: 88mg

Cooking Light AUGUST 2004

Spinach and Feta-Stuffed Focaccia

So this was an easy weeknight, we have other things to do than worry about dinner meal. D made this and added 12 oz of cooked chicken breast. It was more of a calzone than foccacia, but good none the less. I probably would add marinara, because it was so pizza like (and we didn't use raisins).

We forgot a side. Would have again.

Spinach and Feta-Stuffed Focaccia

This calzone-like roll mixes fresh spinach with cheese, raisins, and pine nuts--a flavor combination reminiscent of the Mediterranean.

Yield: 6 servings (serving size: 1 slice)..we had 4 (the NI is for 6 and wo chicken)


1 tablespoon olive oil
1/2 cup chopped onion
3 garlic cloves, minced
2 (6-ounce) packages baby spinach
3/4 cup (3 ounces) crumbled feta cheese
2/3 cup golden raisins (didn't use)
3 tablespoons pine nuts, toasted
2 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray
1 tablespoon 2% reduced-fat milk
1 tablespoon water
1/4 cup (1 ounce) grated fresh Parmesan cheese
(added 12oz. cooked chicken breast)

Preheat oven to 450°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 1 minute. Add half of spinach; cook 1 minute or until spinach wilts. Add remaining spinach; cook 2 minutes, stirring constantly, until spinach wilts. Remove from heat; stir in feta and next 6 ingredients (through pepper).

Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12-inch rectangle. Spread spinach mixture lengthwise over half of dough, leaving a 1-inch border. Fold other half of dough over filling; press edges together with a fork. Cut 5 (1-inch) diagonal slits in top of dough.

Combine milk and water; brush evenly over dough. Sprinkle with Parmesan. Bake at 450° for 15 minutes or until golden.

CALORIES 334 (29% from fat); FAT 10.6g (sat 3.5g,mono 4.6g,poly 1.3g); IRON 3.9mg; CHOLESTEROL 16mg; CALCIUM 201mg; CARBOHYDRATE 48.7g; SODIUM 815mg; PROTEIN 12.6g; FIBER 3.5g

Cooking Light, AUGUST 2004

Asiago, Potato, and Bacon Gratin

D made this. It was pretty good. It needed some more salt. D said he followed the directions on salting, so he'll do it his own way next time. D said it was easy to make. Due to some technical difficulty at the grocery store, Asiago was not purchased so Italian 5-blend and Parmesan were used.

We had with Marinated Chicken Legs.

Asiago, Potato, and Bacon Gratin

Maybe more so than other foods, potatoes need salt. Instead of salting the water they boil in, sprinkle the potatoes with salt after draining. Then salt the white sauce separately for the most pronounced flavor.

Yield: 6 servings

1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
Cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese (used Parmesan)
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese (used Italian 5-Blend)

Preheat oven to 350°.

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago (used Parmesan), chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan (used Italian 5-Blend). Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

CALORIES 250 (30% from fat); FAT 8.2g (sat 4.6g,mono 2.7g,poly 0.5g); IRON 0.9mg; CHOLESTEROL 23mg; CALCIUM 306mg; CARBOHYDRATE 31.9g; SODIUM 618mg; PROTEIN 12.3g; FIBER 2.3g

Cooking Light, APRIL 2004

Seared Chicken with Sriracha Barbecue Dipping Sauce

So this is one of those recipes that kind of escaped us, and I'm not sure how. Anyhow, D marinated it Thursday night to Friday and we had for dinner Friday.

D grilled the chicken. It was really good. The sauce was good. Spicy, but not overpowering. We had with Macaroni and Cheese (box).

Will have again.

Seared Chicken with Sriracha Barbecue Dipping Sauce

Use this all-purpose sauce for pork, shrimp, or seared tofu. Make it when you start marinating the chicken. Serve over sticky white rice to counter the heat of the dipping sauce. Toss edamame with soy sauce, garlic, and hoisin to complete the meal.

Yield: 4 servings (serving size: 2 thighs and 1 tablespoon ketchup mixture)

1/4 cup chopped shallots
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
4 garlic cloves, minced
1 1/2 teaspoons dark sesame oil, divided
8 (2-ounce) skinless, boneless chicken thighs
3 tablespoons ketchup
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons honey
1 teaspoon grated peeled fresh ginger
4 teaspoons rice vinegar

Combine first 5 ingredients; stir in 1/2 teaspoon oil. Place shallot mixture in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 3 hours to overnight, turning bag occasionally.

Combine ketchup and next 4 ingredients (through vinegar).

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover, reduce heat to medium-low, and cook 8 minutes or until done, turning twice. Serve with ketchup mixture.

CALORIES 194 (27% from fat); FAT 5.9g (sat 1.3g,mono 1.9g,poly 1.7g); IRON 1.4mg; CHOLESTEROL 94mg; CALCIUM 20mg; CARBOHYDRATE 11.7g; SODIUM 451mg; PROTEIN 22.8g; FIBER 0.3g

Cooking Light, JULY 2004

Cashew Chicken Salad Sandwiches

These are really good and with 2 servings you get a lot!!!

Cashew Chicken Salad Sandwiches

This sandwich goes together as fast as an ordinary turkey sandwich but is much more interesting. Serve with sliced fresh fruit for a casual dinner for two.

Yield: 2 servings (serving size: 2/3 cup chicken salad and 1 bun)

1/4 cup fat-free sour cream

1 tablespoon light mayonnaise

1/4 teaspoon curry powder (we start with 1/4 and add 'til we get the taste we want)

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)

1/3 cup chopped celery

2 tablespoons chopped dry-roasted cashews

1 tablespoon finely chopped green onions

2 (2-ounce) whole wheat hamburger buns

Combine first 3 ingredients in a large bowl, stirring until well blended. Add chicken, celery, cashews, and green onions; stir well. Serve chicken salad on buns.

CALORIES 353 (26% from fat); FAT 10.3g (sat 2.6g,mono 1.5g,poly 1.8g); IRON 1.8mg; CHOLESTEROL 69mg; CALCIUM 115mg; CARBOHYDRATE 35.8g; SODIUM 925mg; PROTEIN 31.6g; FIBER 4.8g

Cooking Light, APRIL 2004

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 disastrous 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

Photo by ALB

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.

Ingredients 
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

Instructions
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.

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

13 Smart Points (my additions/subtractions at 5 servings)

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

Risotto with Butternut Squash, Pancetta, and Jack Cheese

This was delicious. D made it while I was swimming. I wish the servings had been bigger because I wanted more.

Risotto with Butternut Squash, Pancetta, and Jack Cheese

Chardonnay is a varietal that's difficult to pair with foods. But the creamy, buttery sweetness of butternut squash makes a good complement to wine. The same is true of tarragon, which in small amounts is a delicious backdrop for most chardonnays. Utterly satisfying, this pairing is comfort food and comfort wine at its best.

1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
Cooking spray
2 cups fat-free, less-sodium chicken broth
1 1/3 cups water
2 tablespoons Madeira wine or sweet Marsala
1 tablespoon minced fresh tarragon
4 ounces chopped pancetta
1 cup finely chopped onion
1 teaspoon olive oil
2 garlic cloves, minced
3/4 cup uncooked Arborio rice or other short-grain rice
2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons pine nuts, toasted
Fresh tarragon sprigs (optional)

Preheat oven to 475°.

Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475° for 20 minutes or until tender, turning after 10 minutes.

Reduce oven temperature to 325°.

Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat.

Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute. Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.)

Place pan in oven; bake at 325° for 15 minutes. Remove from oven. Stir in the squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired.

Perfect wine: Clos du Val Chardonnay 2001 (Carneros, CA), $21. This chardonnay has refined flavors reminiscent of custard, caramel, apple tarts, and honey. There's a hint of oak, but the wine is not superbuttery, oaky, or toasty. This wine is complemented by the savoriness of the rice and the sweetness of the squash.

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

CALORIES 423 (30% from fat); FAT 14.2g (sat 5.5g,mono 5.6g,poly 1.9g); IRON 2mg; CHOLESTEROL 28mg; CALCIUM 235mg; CARBOHYDRATE 57.3g; SODIUM 783mg; PROTEIN 14.5g; FIBER 6.6g

Cooking Light, OCTOBER 2004

Moroccan Chicken with Almond Couscous

Yum, this was good. D said it was really easy. We used boneless skinless thighs and only used 4 which were less than 2 pounds, causing us only to have 1 thigh each.
Also didn't use the figs. Definitely having again.

Moroccan Chicken with Almond Couscous

Two of the best features of this recipe are that standard pantry spices coat the chicken, and the chicken and sauce are made in the same skillet. If you don't have couscous, boil-in-bag rice--either brown or white--makes a quick substitute.

Chicken:
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
8 chicken thighs (about 2 pounds), skinned (used boneless skinless and used 4)
1 tablespoon olive oil
1 1/4 cups shallots, peeled and quartered
1 1/4 cups fat-free, less-sodium chicken broth, divided
12 whole pitted dates, chopped (didn't use)
1 tablespoon chopped fresh cilantro

Couscous:
3/4 cup fat-free, less-sodium chicken broth
3/4 cup water
1/4 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup uncooked couscous
1/4 cup slivered almonds, toasted

Preheat oven to 375°.

To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Combine reserved flour mixture and shallots; add to skillet. Stir in 1/4 cup broth and dates. Bake at 375° for 25 minutes or until chicken is done.

Remove chicken from skillet. Place skillet over medium heat; stir in 1 cup broth. Cook 1 minute; stir in cilantro. Return chicken to pan. Cover; remove pan from heat.

To prepare couscous, combine 3/4 cup broth, water, 1/4 teaspoon salt, and 1/8 teaspoon cumin in a medium saucepan; bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in almonds. Serve with chicken and sauce.

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

CALORIES 590 (24% from fat); FAT 15.9g (sat 3g,mono 7.2g,poly 3.3g); IRON 4.4mg; CHOLESTEROL 188mg; CALCIUM 87mg; CARBOHYDRATE 57.3g; SODIUM 725mg; PROTEIN 53.8g; FIBER 5.4g

Cooking Light, MARCH 2004

Roast Chicken Chimichangas

I made these tonight. They were so easy. I cooked up the chicken...cut into very small pieces. I threw some Southwest Seasoning on it. I forgot to think about a side.

They were very flavorful. I enjoyed them. D did too.

Roast Chicken Chimichangas

These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack.

2 1/2 cups shredded roasted skinless, boneless chicken breasts
1 cup (4 ounces) crumbled queso fresco cheese (I used Monterrey Jack , Cheddar and Mexi Blend)
1/4 cup chopped green onions
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove, minced (I used 4)
1 (4.5-ounce) can chopped green chiles, drained
1 (16-ounce) can fat-free refried beans
6 (8-inch) flour tortillas
Cooking spray
1/2 cup bottled green salsa

Preheat oven to 500°.

Combine first 7 ingredients in a large bowl; toss well.

Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.

Yield: 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)

CALORIES 380 (23% from fat); FAT 9.7g (sat 3.1g,mono 4.1g,poly 1.6g); IRON 3.8mg; CHOLESTEROL 55mg; CALCIUM 157mg; CARBOHYDRATE 42.5g; SODIUM 728mg; PROTEIN 28.8g; FIBER 6.5g

Cooking Light, APRIL 2004

Creamy Gruyère and Shrimp Pasta

Another we made awhile ago. Notes in the book scream, "NO! Disgusting."
Creamy Gruyère and Shrimp Pasta

Gruyère has a nutty and slightly sweet flavor; Swiss cheese makes a fine substitute. Vary this dish by using chicken in place of the shrimp.

8 ounces uncooked cavatelli or orecchiette pasta ("little ears" pasta)
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups 2% reduced-fat milk
1 1/4 cups (5 ounces) shredded Gruyère cheese, divided
1 tablespoon butter
1 1/2 pounds large shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons dry white wine
1/4 teaspoon ground red pepper
2 cups frozen green peas, thawed
Cooking spray
Parsley sprigs (optional)

Preheat oven to 375°.

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

Combine the flour and salt in a Dutch oven over medium heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat. Stir in 3/4 cup cheese, stirring until melted.

Heat butter in a large nonstick skillet over medium-high heat. Add shrimp and garlic; sauté 3 minutes. Stir in wine and pepper, and cook 1 minute or until shrimp is done.

Add pasta, shrimp mixture, and peas to cheese mixture, tossing well to combine. Spoon the pasta mixture into a 13 x 9-inch baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 20 minutes or until cheese melts and begins to brown. Garnish with the parsley, if desired. Serve immediately.

Yield: 6 servings

CALORIES 459 (27% from fat); FAT 13.8g (sat 7.1g,mono 3.7g,poly 1.6g); IRON 4.1mg; CHOLESTEROL 210mg; CALCIUM 415mg; CARBOHYDRATE 41.2g; SODIUM 535mg; PROTEIN 39.6g; FIBER 2.5g

Cooking Light, MARCH 2004