Szechuan Green Beans with Ground Pork

This recipe had one thing wrong with it. It was not spicy!  Looking at the ingredients, there is nothing besides crushed red pepper to add heat.  So you know we added chili garlic sauce to our servings.

Besides that, it was really good.  It was definitely something I liked for dinner, and leftovers for lunch.

We would have again.

Szechuan Green Beans with Ground Pork

Photo by ALB

The Szechuan Green Beans with Ground Pork recipe is characteristic of the hot and spicy cuisine from the Szechuan province. You can substitute lean ground chicken or turkey for pork and asparagus for green beans.

Yield: 4 servings (serving size: 1 cup pork mixture and 1/2 cup rice)

Ingredients
1/2 pound lean ground pork (used 1 lb)
1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper (used black pepper)
1 teaspoon peanut oil (used vegetable oil)
2 1/2 cups (1-inch) cut green beans
1 teaspoon minced fresh garlic
2 tablespoons hoisin sauce
1 teaspoon sugar
1 teaspoon crushed red pepper
2 teaspoons low-sodium soy sauce
2 cups hot cooked white rice

Preparation
Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.

Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.

Nutritional Information (without my changes)
Amount per serving
Calories: 254; Fat: 6.8 g; Sat fat: 2.2 g; Mono fat: 3.5 g; Poly fat: 1.1 g; Protein: 14.6 g; Carbohydrate: 32.5 g; Fiber: 3.3 g; Cholesterol: 43 mg; Iron: 1.5 mg; Sodium: 323 mg; Calcium: 47 mg

Cooking Light, APRIL 2006

Chipotle Chicken Taco Salad

I have no idea how I found this recipe, but I'm glad I did.  D grilled the chicken with some taco seasoning and it came together fairly fast.  The colors were really bright and it was very tasty.  I only wish we had tortilla chips but we don't keep them in the house.   Would have again.

Chipotle Chicken Taco Salad

Photo by ALB

Serve a zesty chicken taco salad drizzled with a chipotle chile, cumin, and cilantro dressing. The smokiness of the chipotle brings out the rich flavors of the roasted chicken breasts.

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

Ingredients
Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad:
4 cups shredded romaine lettuce (used more)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved (used grape tomatoes)
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Preparation
To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Nutritional Information
Calories: 249; Calories from fat: 30%; Fat: 8.2g; Saturated fat: 2.8g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.7g; Protein: 23.3g; Carbohydrate: 25.1g; Fiber: 7g; Cholesterol: 50mg; Iron: 2.2mg; Sodium: 650mg; Calcium: 106mg

Cooking Light AUGUST 2006

Roasted Garlic and Butternut Squash Cassoulet

Another 5 Star from CL, and a 2-3 Star from us.

First is takes a long time to make.  I remembered this while at work (D had the day off) and texted him at 4pm to let him know dinner takes awhile).  He was glad I told him.  Second, there was no onion taste what so ever.  When D mentioned that he didn't taste the onions, I realized I didn't taste any.  The Pancetta was kind of flavorless too. Pretty much it was a bowl of beans.

I don't think we will have this again.  On the plus side, it did use up the butternut squash we had left over from last week.

Roasted Garlic and Butternut Squash Cassoulet

To get a head start, roast the garlic, caramelize the onions, and even assemble this robust casserole the day before you plan to serve it. Use leftover roasted garlic to flavor soups, or combine with olive oil as a spread for toasted baguette slices. Pancetta is Italian unsmoked bacon. You can substitute regular smoked bacon, but use less, as the smoky flavor is more assertive.

Yield: 8 servings (serving size: 1 3/4 cups)

Ingredients
1 whole garlic head
4 ounces pancetta, chopped

2 cups vertically sliced onion
1 tablespoon olive oil
1 tablespoon white wine vinegar
4 1/2 cups (1/2-inch) cubed peeled butternut squash (about 2 pounds)
1/2 cup organic vegetable broth (such as Swanson Certified Organic)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (16-ounce) cans cannellini or other white beans, rinsed and drained
1 bay leaf
2 (1-ounce) slices white bread
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon olive oil
1 tablespoon chopped fresh parsley

Preparation
Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set half of garlic pulp aside; reserve remaining garlic pulp for another use. Discard skins.

Heat a large Dutch oven over medium-high heat. Add pancetta; sauté 5 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan. Add onion and 1 tablespoon oil to drippings in pan; sauté 5 minutes. Reduce heat to medium-low; cook 25 minutes or until onion is very tender and browned, stirring frequently. Stir in vinegar.

Preheat oven to 375°.

Add garlic pulp, pancetta, squash, and next 6 ingredients (through bay leaf) to onion mixture, stirring well. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, Parmesan cheese, and 1/2 teaspoon olive oil; sprinkle evenly over squash mixture. Cover and bake at 375° for 50 minutes or until squash is tender. Uncover and bake an additional 15 minutes or until topping is browned. Discard bay leaf. Sprinkle with parsley.

Nutritional Information
Calories: 259; Calories from fat: 27%; Fat: 7.7g; Saturated fat: 2.6g; Monounsaturated fat: 3.6g; Polyunsaturated fat: 1.4g; Protein: 9.5g; Carbohydrate: 38.8g; Fiber: 8g; Cholesterol: 11mg; Iron: 3mg; Sodium: 679mg; Calcium: 131mg

Cooking Light NOVEMBER 2006

Slow Cooker Char Siu Pork Roast

So we have another recipe that doesn't involve the crockpot. I think I like that version better. It tastes more restaurant-y, where as this one tastes good, but this one is a bit to "crock pot meat."  It could also be that crockpot barbecue is my least favorite way of barbecue being prepared.  But many people raved about it, so I thought ok...

I'm sure it was easy. We had with rice and broccoli. It made much more than the other recipe. I think it will be good as a sandwich.

Slow Cooker Char Siu Pork Roast

In this recipe for Char Siu, the Chinese version of barbecue, the pork is cooked in the slow cooker for an extra tender, juicy, and stress-free meal. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

YIELD: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)
COURSE: Main Dishes

Ingredients
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth

Preparation
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Nutritional Information
Calories: 227; Fat: 9.5g; Saturated fat: 3.1g; Monounsaturated fat: 3.9g; Polyunsaturated fat: 1.1g; Protein: 21.6g; Carbohydrate: 12.7g; Fiber: 0.4g; Cholesterol: 73mg; Iron: 1.7mg; Sodium: 561mg; Calcium: 30mg

Cooking Light MARCH 2006

Pork Pot Stickers

D made these. They were good and you should make them. The only think missing was a sauce, which we can look up one next time.

They are a bit of a PITA to make, but D said let the pork mixture cool, and it will be easier.

Pork Pot Stickers

These Pork Pot Stickers make a nice accompaniment to hot and sour soup. Garnish with green onion strips and serve with bottled plum sauce. Look for round gyoza skins or wonton wrappers in most supermarkets or in Asian groceries.

YIELD: 10 servings (serving size: 3 pot stickers)
COURSE: Appetizers, Hors d'Oeuvres

Ingredients

Cooking spray
8 ounces lean ground pork

1/3 cup chopped green onions (about 2)
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 1/2 cups packaged cabbage-and-carrot coleslaw
3 tablespoons water
1/2 teaspoon cornstarch
30 gyoza skins
1 tablespoon peanut oil
1 cup water


Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 6 minutes or until done, stirring to crumble. Add onions, soy sauce, and sesame oil; cook 30 seconds. Stir in coleslaw, and cook 30 seconds or until cabbage wilts, stirring frequently.

Combine 3 tablespoons water and cornstarch in a small bowl. Add cornstarch mixture to pork mixture; cook 1 minute, stirring constantly. Remove from heat; cool to room temperature.

Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon 1 scant tablespoon pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place on a baking sheet in a single layer (cover loosely with a towel to prevent drying). When all skins are filled, remove towel and cover with plastic wrap; freeze until firm. Place in zip-top plastic bags, and freeze for up to 3 months.

Arrange the frozen pot stickers in a single layer on a baking sheet; cover with plastic wrap, and thaw in refrigerator overnight.

Heat peanut oil in a large nonstick skillet over medium heat. Arrange pot stickers in pan in a single layer; cook 2 minutes or until browned on bottom. Add 1 cup water to pan; cover and cook 5 minutes. Uncover and cook until liquid evaporates, about 2 minutes. Serve immediately.

Nutritional Information
Calories: 118; Fat: 3.9g (Saturated fat: 1.1g; Monounsaturated fat: 0.8g; Polyunsaturated fat: 0.6g); Protein: 7g; Carbohydrate: 14g; Fiber: 1.1g; Cholesterol: 17mg; Iron: 0.7mg; Sodium: 190mg; Calcium: 8mg


Cooking Light NOVEMBER 2006

Beef Carnitas Tacos

D and I are in the minority on this recipe.  It tasted weird.  So the stew meat was chewy, which is fine. It is cheap meat.  But the Carnitas gathered a Chinese Pot Roast Flavor. After 2 bites though, it became incredibly bland, even though D added way more seasoning than it called for (added chili powder, cayenne and Arizona Seasoning and salt).

The salsa for the tacos was good. 

We had with refried bacon beans.

Beef Carnitas

YIELD: 4 cups (serving size: 1/2 cup)
COURSE: Main Dishes

Ingredients

Cooking spray
1 cup chopped onion
3 garlic cloves, crushed
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
1 cup less-sodium beef broth
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 large unpeeled orange wedge

Preparation

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add beef; sauté 5 minutes or until beef is browned on all sides. Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.

Nutritional Information 

Amount per serving Calories: 180 Calories from fat: 40% Fat: 8g Saturated fat: 3g Monounsaturated fat: 3.4g Polyunsaturated fat: 0.3g Protein: 22.2g Carbohydrate: 3.5g Fiber: 0.4g Cholesterol: 71mg Iron: 2.5mg Sodium: 320mg Calcium: 16mg 

Cooking Light SEPTEMBER 2006

Beef Carnitas Tacos

These simple tacos are an ideal showcase for tender Beef Carnitas (or Pork Carnitas). Serve with a black bean salad and frozen margaritas or ice-cold beer. You can warm the tortillas in a nonstick skillet just until lightly browned.

 

YIELD: 4 servings (serving size: 2 tacos and 2 lime wedges)
COURSE: Main Dishes

Ingredients

2 cups chopped plum tomato (about 2 medium)
1/3 cup chopped onion
1/4 cup diced peeled avocado
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 (6-inch) corn tortillas
2 cups Beef Carnitas
1 lime, cut into 8 wedges

Preparation

Combine the first 7 ingredients in a medium bowl; toss well. Warm tortillas according to package directions. Spoon 1/4 cup Beef Carnitas onto each tortilla; top each with about 3 tablespoons avocado mixture. Fold in half; serve with lime wedges.

Nutritional Information

Amount per serving: Calories: 235 Calories from fat: 30% Fat: 7.9g Saturated fat: 2.2g Monounsaturated fat: 3.2g Polyunsaturated fat: 0.9g Protein: 17.6g Carbohydrate: 26g Fiber: 3.8g Cholesterol: 48mg Iron: 2mg Sodium: 303mg Calcium: 37mg

Cooking Light SEPTEMBER 2006

Baked Potatoes with Corn and Crema Mexicana

This was supposed to be our side dish. Unfortunately neither of us pulled out chicken for the main dish. So this became the main dish, with salad as a side. We added some avocado since it was part of the main.

Anyway, it was very easy, and it was flavorful. I would definitely have this again.

Baked Potatoes with Corn and Crema Mexicana

Look for crema Mexicana--similar in taste and consistency to crème fraîche--in the ethnic section of your grocery. Or substitute sour cream.

Yield: 6 servings (serving size: 1 stuffed potato)


6 medium baking potatoes (about 3 pounds)
1 teaspoon cumin seeds
1/4 cup finely chopped jalapeño pepper
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 (15.25-ounce) can whole-kernel corn, drained
1 garlic clove, minced
6 tablespoons crema Mexicana

Preheat oven to 375°.

Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.

Cook cumin seeds in a small skillet over medium heat 1 minute or until toasted. Combine cumin seeds and next 6 ingredients (through garlic) in a medium bowl; stir well.

Split potatoes lengthwise, cutting to, but not through, other side. Spoon 1/4 cup corn mixture into each potato. Top each serving with 1 tablespoon crema Mexicana.

CALORIES 240 (14% from fat); FAT 3.8g (sat 2g,mono 1.1g,poly 0.4g); IRON 2.5mg; CHOLESTEROL 6.3mg; CALCIUM 56mg; CARBOHYDRATE 47.1g; SODIUM 267mg; PROTEIN 6.4g; FIBER 5.1g

Cooking Light, OCTOBER 2006

Farfalle with Creamy Wild Mushroom Sauce

Yum! We really liked this one. Of course, D added 1# of chicken. He said it was easy to make.

Farfalle with Creamy Wild Mushroom Sauce

This recipe scored high in our Test Kitchens for its rich flavor and ultracreamy texture. The exotic mushroom blend, a combination of shiitake, cremini, and oyster mushrooms, is sold in eight-ounce packages. If unavailable, you can use all cremini mushrooms.

Yield: 8 servings (serving size: 1 1/4 cups)

1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)

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

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

CALORIES 336 (31% from fat); FAT 11.4g (sat 6.9g,mono 3.1g,poly 0.4g); IRON 2.3mg; CHOLESTEROL 36mg; CALCIUM 124mg; CARBOHYDRATE 47.5g; SODIUM 577mg; PROTEIN 12.1g; FIBER 2.3g

Cooking Light, DECEMBER 2006

Cilantro-Serrano Pesto with Grilled Chicken and Penne

So this is a CL recipe but the NI was wrong so I had to run it through SP. Why was the NI wrong? Because there is no way that 3 oz of penne = 6 C cooked. It = 1.5C cooked. That's what we thought, and confirmed. So the NI was wrong because we only got 4 servings instead of 6 and our NI was much less.

It was pretty easy to make. It was really good. I wasn't sure about the mint (not big on it) but was pleasantly surprised. The 2 serranos added spiciness, but for us not overwhelming. Will have again.

Cilantro-Serrano Pesto with Grilled Chicken and Penne

Ingredients
1 1/2 cups fresh cilantro
1/2 cup fresh mint
1/2 cup cotija cheese (used Parmesan)
3 tablespoons toasted pecan halves
1 teaspoon kosher salt
2 garlic cloves
1 serrano chile, seeded and sliced (used 2)
2 tablespoons extravirgin olive oil
2 teaspoons sherry vinegar (used 1 tsp sherry, and 1 tsp vinegar)
1/8 teaspoon freshly ground black pepper
3/4 pound boneless, skinless chicken breast
Cooking spray
6 cups hot cooked penne pasta (about 3 ounces uncooked) (used 3oz)
2 cups cherry tomatoes, halved

Directions
Place cilantro and next 6 ingredients (through chile) in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until well blended. Place pesto in a large bowl; stir in vinegar and black pepper.

Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-sized pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.

Number of Servings: 4

Nutritional Information
Calories: 336.7
Fat: 15.4g
Cholesterol: 56.5 mg
Sodium: 725.3 mg
Total Carbs: 21.4g
Fiber: 3.8g
Protein: 29.0g

Mexican Black Bean Sausage Chili

So this didn't rate high on our chili list. First, the "sausage" tasted like pork and beef mixed together, not sausage. And since D had to make it in advance, what a pain.

Second it was bland. How can chipotles be bland? They were spicy, but the whole thing was eh.

Mexican Black Bean Sausage Chili

You may need to thin the chili with water if you've made it ahead. Or combine the sausage ingredients in advance, and finish the chili later.

Yield: 6 servings

Sausage:
1 1/2 tablespoons Hungarian sweet paprika
2 tablespoons minced garlic
3 tablespoons dry red wine
2 tablespoons sherry vinegar
2 teaspoons ancho chili powder (used 1tsp chipotle chili powder)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
Dash of kosher salt
3/4 pound lean ground pork
3/4 pound ground turkey breast (used ground sirloin)

Chili:
2 tablespoons olive oil
2 cups diced onion (about 2 medium)
1 tablespoon ground cumin
1 tablespoon finely minced garlic
2 teaspoons dried oregano
3 canned chipotle chiles in adobo sauce, minced (half-heartedly seeded)
4 (15-ounce) cans black beans, rinsed and drained, divided
3 cups fat-free, less-sodium chicken broth, divided
3 cups water (used less...see next ingredient)
2 (14.5-ounce) cans no salt-added diced tomatoes, drained (did not drain, used less water)
1/4 cup freshly squeezed lime juice
1/4 cup very finely chopped cilantro, divided
Low-fat sour cream (optional)
Sliced green onions (optional)

To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.

To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.

CALORIES 395 (27% from fat); FAT 11g (sat 2.9g,mono 6g,poly 2.1g); IRON 6mg; CHOLESTEROL 78mg; CALCIUM 128mg; CARBOHYDRATE 40.4g; SODIUM 989mg; PROTEIN 35.3g; FIBER 13.7g

Cooking Light, JANUARY 2006

Seared Chicken with Tomatillo-Avocado Salsa

I was not familiar with radishes in salsa. But they were really good. I really liked the taste of the chicken with the salsa. I would definitely make again. I served Elote with this.

Seared Chicken with Tomatillo-Avocado Salsa

Fix the salsa first so the flavors have time to develop. Serve with baked tortilla chips, reduced-fat sour cream, and frozen margaritas for a quick, festive dinner.

Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup tomatillo mixture)

4 ounces tomatillos (3 tomatillos)
3/4 cup peeled chopped avocado
1/3 cup sliced radish
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 teaspoons poultry seasoning

Discard husks and stems from the tomatillos, and finely chop. Combine tomatillos and the next 6 ingredients (through pepper) in a medium bowl.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with seasoning. Add chicken to pan; cook 3 minutes. Turn chicken over. Reduce heat, and cook 5 minutes or until done. Serve chicken with tomatillo mixture.

CALORIES 199 (28% from fat); FAT 6.2g (sat 1.2g,mono 3.1g,poly 1g); IRON 1.5mg; CHOLESTEROL 74mg; CALCIUM 25mg; CARBOHYDRATE 4.9g; SODIUM 529mg; PROTEIN 30.5g; FIBER 2.2g

Cooking Light, JUNE 2006

Julienne Vegetable-Stuffed Chicken with Ginger-Hoisin Sauce

The chicken wasn't water logged but it was tasteless unless you put a ton of the sauce on it. The technique wasn't simple and it was easy for the chicken to fall apart (and it looked like chicken in a condom). I ended up eating the plain rice we had a side dish because it had more taste.

Julienne Vegetable-Stuffed Chicken with Ginger-Hoisin Sauce

Serve this dish with sesame noodles, if desired.

Yield: 4 servings (serving size: 1 stuffed breast half and about 1 1/2 tablespoons sauce)

Chicken:
1 1/2 teaspoons dark sesame oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
2 cups matchstick-cut carrot
2 cups matchstick-cut zucchini
1 cup red bell pepper, cut into 1/4-inch strips
1 tablespoon low-sodium soy sauce
2 teaspoons hoisin sauce
1/4 cup panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
3 quarts water

Sauce:
1 tablespoon finely chopped green onions
1 tablespoon seasoned rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons minced peeled fresh ginger
2 teaspoons honey
5 teaspoons hoisin sauce

To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 15 seconds. Add carrot, zucchini, and bell pepper; sauté 3 minutes or until crisp-tender. Add soy sauce and hoisin sauce; sauté 30 seconds. Place carrot mixture in a bowl; cool 5 minutes. Stir in panko.

Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.

Divide carrot mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold breast sides over filling.

Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knot. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining chicken breast halves.

Bring 3 quarts of water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.

To prepare sauce, combine onions and remaining ingredients in a small bowl. Serve with chicken.

CALORIES 289 (14% from fat); FAT 4.5g (sat 0.9g,mono 1.3g,poly 1.4g); IRON 1.8mg; CHOLESTEROL 99mg; CALCIUM 46mg; CARBOHYDRATE 18.7g; SODIUM 638mg; PROTEIN 42g; FIBER 2.4g

Cooking Light, JUNE 2006

Charmoula-Marinated Swordfish Steaks

This was very good and flavorful.

Charmoula-Marinated Swordfish Steaks

Charmoula is a Moroccan marinade typically made from cilantro, oil, lemon juice, cumin, and garlic. The blend also complements poultry.

Yield: 6 servings (serving size: 1 steak and 1 lemon wedge)

1/3 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon ground ginger
2 garlic cloves, minced
6 (6-ounce) swordfish steaks (about 1 1/2 inches thick)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
6 lemon wedges

Combine first 8 ingredients in a large zip-top plastic bag. Add fish to bag; seal and marinate in refrigerator 1 hour, turning occasionally.

Prepare grill.

Remove fish from bag; discard marinade. Sprinkle fish with salt and pepper. Place fish on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

CALORIES 216 (34% from fat); FAT 8.1g (sat 2g,mono 3.7g,poly 1.6g); IRON 1.6mg; CHOLESTEROL 62mg; CALCIUM 17mg; CARBOHYDRATE 2.2g; SODIUM 439mg; PROTEIN 31.8g; FIBER 0.5g

Cooking Light, JUNE 2006

Pork Medallions with Porcini Mushroom Sauce

My notes say WE LIKED! And to use penne.

Pork Medallions with Porcini Mushroom Sauce

Dried mushrooms keep for up to six months in an airtight container. Water used to reconstitute the mushrooms becomes a flavorful broth. Serve with steamed carrots, squash, and zucchini.
Yield: 4 servings (serving size: 2 pieces pork and 1/3 cup sauce)

1 1/2 cups (1 1/2 ounces) dried porcini mushrooms
1 1/2 cups boiling water
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 pieces
1 teaspoon freshly ground black pepper
1 teaspoon minced fresh rosemary
3/4 teaspoon salt
1 garlic clove, crushed
2 teaspoons olive oil
1 teaspoon butter
3/4 cup diced red onion
1/2 cup dry Marsala or Madeira
1 cup fat-free, less-sodium chicken broth
Fresh rosemary sprigs (optional)

Combine mushrooms and 1 1/2 cups boiling water in a bowl. Cover and let stand 30 minutes or until tender. Drain in a colander over a bowl, reserving 1 cup liquid. Finely chop mushrooms.

Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of pork with pepper.

Combine rosemary, salt, and crushed garlic in a small bowl; mash with a fork into a paste. Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add garlic paste; sauté 30 seconds. Add pork; cook for 2 minutes on each side. Remove from pan. Add diced onion to pan; sauté for 5 minutes or until tender. Add chopped mushrooms and Marsala, and cook for 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cook until reduced to 1 1/2 cups (about 10 minutes). Reduce heat to medium-low. Return pork to pan; cook 3 minutes or until thoroughly heated. Garnish with rosemary sprigs, if desired.

CALORIES 269 (25% from fat); FAT 7.6g (sat 2.2g,mono 4g,poly 0.9g); IRON 4mg; CHOLESTEROL 76mg; CALCIUM 28mg; CARBOHYDRATE 13.2g; SODIUM 612mg; PROTEIN 28.2g; FIBER 2.5g

Cooking Light, MAY 2006

Spiced Pork with Bourbon Reduction Sauce

Our notes say Good!

Spiced Pork with Bourbon Reduction Sauce

Substitute chicken broth for bourbon, if you prefer. Serve with couscous or rice.

Yield: 4 servings (serving size: 3 pork slices and 2 tablespoons sauce)

Sauce:
1/2 cup bourbon
1/4 cup packed dark brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons cider vinegar
1 1/2 teaspoons bottled minced garlic
1/2 teaspoon black pepper

Pork:
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 (1-pound) pork tenderloin, trimmed
Cooking spray

To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.

To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce

CALORIES 277 (13% from fat); FAT 4g (sat 1.4g,mono 1.8g,poly 0.5g); IRON 2.2mg; CHOLESTEROL 74mg; CALCIUM 29mg; CARBOHYDRATE 16.7g; SODIUM 673mg; PROTEIN 24.9g; FIBER 0.5g

Cooking Light, APRIL 2006

Crab Cakes with Red Pepper Mayonnaise

I wanted to hate this one, seeing as it had no Old Bay, and it wasn't Maryland style. But it was very good.

Crab Cakes with Red Pepper Mayonnaise

Panko lends these crab cakes a nice, crunchy crust. These cakes are large enough to serve as a main dish, but you also can form smaller appetizer cakes.
Yield: 6 servings (serving size: 1 crab cake, about 1 1/2 cups watercress, and about 1 1/2 tablespoons mayonnaise)
Red Pepper Mayonnaise:
1 red bell pepper
1/3 cup reduced-fat mayonnaise
1 garlic clove
Dash of hot pepper sauce (such as Tabasco)

Crab Cakes:
1/3 cup reduced-fat mayonnaise
1/4 cup minced red onion
1/4 cup minced red bell pepper
2 tablespoons minced celery
1 1/2 teaspoons fresh lemon juice
1 egg white, lightly beaten
1 pound lump crabmeat, shell pieces removed
1 1/4 cups panko (Japanese breadcrumbs), divided
2 tablespoons butter, divided
10 cup trimmed watercress (about 10 ounces)
6 lemon wedges (optional)

Preheat broiler.

To prepare mayonnaise, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel pepper. Place pepper, 1/3 cup mayonnaise, garlic, and hot pepper sauce in a food processor. Process until smooth; transfer to a bowl, and chill.

To prepare crab cakes, combine 1/3 cup mayonnaise and next 6 ingredients (through crab) and 3/4 cup panko in a large bowl; stir until well combined. Form into 6 patties; dredge patties in remaining 1/2 cup panko. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 10 minutes or until lightly browned and cooked through, turning once. Remove from pan, and keep warm. Repeat procedure with remaining butter and patties. Serve crab cakes with watercress and red pepper mayonnaise. Garnish with lemon wedges, if desired.

Wine note: The sweet, succulent flavor of crab is lovely with a crisp, dry white that's clean and pure tasting. One of my favorites is albariño from the northwestern corner of Spain. Nora Albariño 2004 from Rias Baxais ($16) is zesty, with a hint of citrus, starfruit, and dried peach. -Karen MacNeil

CALORIES 234 (34% from fat); FAT 8.8g (sat 3.5g,mono 1.7g,poly 2.7g); IRON 0.9mg; CHOLESTEROL 96mg; CALCIUM 165mg; CARBOHYDRATE 15.2g; SODIUM 625mg; PROTEIN 22g; FIBER 1.4g

Cooking Light, APRIL 2006

Spicy Chicken Quesadillas

I made these when D was out of town. Kind of intuitive but they were really good.

Spicy Chicken Quesadillas

Fresh herbs and pickled jalapeños brighten up these simple quesadillas. Serve with a tossed green salad and a side of black beans to round out the meal.
Yield: 4 servings (serving size: 1 quesadilla and 3 tablespoons salsa)
1/4 cup thinly sliced green onions (about 2)
2 tablespoons chopped cilantro
1 tablespoon chopped pickled jalapeño peppers
1 cup chopped cooked chicken (about 8 ounces), divided
4 (8-inch) flour tortillas
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese, divided
Cooking spray
3/4 cup salsa

Combine first 3 ingredients in a small bowl; stir until blended.

Place 1/4 cup chopped chicken over half of 1 tortilla. Sprinkle with 3 tablespoons cheese and 1 tablespoon onion mixture; fold in half. Repeat procedure with the remaining tortillas, chicken, cheese, and onion mixture.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan. Cook 2 minutes on each side or until lightly browned. Repeat procedure with remaining quesadillas. Cut each quesadilla in half. Serve with salsa.

CALORIES 328 (30% from fat); FAT 10.9g (sat 4.8g,mono 4.1g,poly 1.5g); IRON 2.5mg; CHOLESTEROL 65mg; CALCIUM 248mg; CARBOHYDRATE 29.4g; SODIUM 786mg; PROTEIN 27.9g; FIBER 2.1g

Cooking Light, MARCH 2006

Three-Cheese Chicken Penne Florentine

So we weren't really impressed with this recipe. Not sure why. Probably the cream of chicken and cottage cheese. I find those textures weird. D thought it was decent, while I thought it tasted better the next day.

Three-Cheese Chicken Penne Florentine

Fresh spinach, chicken, and a combination of cheeses make this dish comforting enough for the last days of winter yet fresh enough for the first days of spring. You also can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.
Yield: 8 servings (serving size: about 1 cup)
1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

CALORIES 345 (25% from fat); FAT 9.7g (sat 5.1g,mono 3.1g,poly 1g); IRON 2mg; CHOLESTEROL 56mg; CALCIUM 275mg; CARBOHYDRATE 32.9g; SODIUM 532mg; PROTEIN 31.7g; FIBER 2.1g

Cooking Light, MARCH 2006

Chicken-Ham Lasagna

Neither D nor I cared for this one that much. Too many layers. My notes said it has potential. We felt it would be better as a tossed pasta, not layers.

Chicken-Ham Lasagna

To shorten prep time, skin, bone, and shred rotisserie chicken; add to sauce.
Yield: 8 servings
2 cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided
3 cups 1% low-fat milk
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 1/2 cups (6 ounces) freshly grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
Cooking spray
12 no-cook lasagna noodles (8 ounces), divided
8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
Chopped fresh parsley (optional)

Preheat oven to 350°.

Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.

Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup cheese and parsley, stirring until cheese melts.

Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham and one-third chicken. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup cheese.

Cover with foil very lightly coated with cooking spray; bake at 350° for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.

Wine note: With a cue from the dish's overall unfussy character, the ideal wine needs to be inexpensive and uncomplicated. One of my favorite "comfort wines" to go with a comfort food like this is Australian shiraz. Annie's Lane Shiraz 2002 from Australia's Clare Valley ($15) is a simple blast of berriness with a soft texture. -Karen MacNeil

CALORIES 260 (24% from fat); FAT 7g (sat 3.7g,mono 2g,poly 0.8g); IRON 1.9mg; CHOLESTEROL 57mg; CALCIUM 295mg; CARBOHYDRATE 18g; SODIUM 740mg; PROTEIN 28.9g; FIBER 0.8g

Cooking Light, JANUARY 2006

Balsamic Roasted Asparagus

This was really easy. And my notes have as good.

Balsamic Roasted Asparagus

This is a supereasy side dish that Russ Wall can prepare for dinner on his nights off, and the Dickinsons can enjoy, too.

Yield: 4 servings

1 pound asparagus
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon bottled minced garlic
1/4 teaspoon freshly ground black pepper

Preheat oven to 425°.

Snap off tough ends of asparagus. Place in a jelly-roll pan. Drizzle with olive oil and vinegar; sprinkle with salt, garlic, and pepper, tossing to coat. Bake at 425° for 10 minutes, turning once.

CALORIES 67 (48% from fat); FAT 3.6g (sat 0.5g,mono 2.7g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 26mg; CARBOHYDRATE 5.7g; SODIUM 236mg; PROTEIN 2.5g; FIBER 2.5g

Cooking Light, JANUARY 2006