Stovetop Sausage Mac and Cheese

So this recipe got awesome reviews on CL. Maybe by people with no tastebuds. It was BLAND, BLAND, BLAND.

The chicken sausage...well we couldn't find that flavor, so we got Italian flavor. I'm wondering if chicken sausages, no matter the brand, always taste like hot dogs.

8 oz of uncooked pasta equals 4 Cups on a good day. D said it took 11 oz to get 5 Cups.

Basically, we just didn't like this recipe and never need to have it again.

Stovetop Sausage Mac and Cheese

It seems everyone loves mac and cheese. This quick and easy pasta toss combines three types of cheese, plus sausage, for creamy yet hearty texture and flavor. For a more colorful version, stir in spinach.

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

Ingredients
4 ounces chicken and sun-dried tomato sausage (such as Gerhard's), chopped
1 1/4 cups fat-free milk
2 tablespoons all-purpose flour
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)...haha more like 11 oz.
Chopped fresh parsley (optional)

Preparation
Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Garnish with parsley, if desired. Serve immediately.

Nutritional Information
Calories: 433; Calories from fat: 29%; Fat: 13.9g; Saturated fat: 7.8g; Monounsaturated fat: 3.8g; Polyunsaturated fat: 0.9g; Protein: 23.6g; Carbohydrate: 53.1g; Fiber: 2.7g; Cholesterol: 56mg; Iron: 2.4mg; Sodium: 538mg; Calcium: 340mg

Cooking Light APRIL 2007

Moroccan Chickpea Chili

So we went to the grocery store the other day and I saw ground lamb. And wondered what lamb chili would be like.  I kept thinking about that.  Then CL emailed out this recipe.  Well, how bad could it be with lamb?

I told D I would make it.  I got sidetracked sitting on the couch and I never made it.  Fast forward 2 weeks, and our dinner plans were foiled by an overnight marinade.  Well, let's have this.  D was a little confused at the lack of time involved.  He agreed to add the lamb.

It was pretty good.  The flavors are strong, and with the lamb it was more like 5 servings than 4. We didn't have lemon, which we actually think you really do need.  I would have again, but it is like stuffed peppers.  I probably will only do 1-2 servings of it before I'm tired of the flavor.

Moroccan Chickpea Chili

Photo by ALB

This recipe—packed with chickpeas, canned tomatoes, carrot, celery and onion—proves that you don't need meat for a satisfying and filling chili.

Yield: 4 servings (serving size: 1 1/2 cups)
Total:36 Minutes

Ingredients
2 teaspoons olive oil
Add 1 pound of ground lamb, browned
1 cup prechopped onion
3/4 cup chopped celery
1/2 cup chopped carrot
1 teaspoon bottled minced garlic
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 1/2 cups water
2 tablespoons no-salt-added tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice

Preparation
Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes (and lamb); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Nutritional Information without lamb
Calories: 215; Calories from fat: 23%; Fat: 5.5g; Saturated fat: 0.4g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 1.9g; Protein: 7.7g; Carbohydrate: 36.3g; Fiber: 9.8g; Cholesterol: 0.0mg; Iron: 3.4mg; Sodium: 534mg; Calcium: 102mg

Cooking Light SEPTEMBER 2007

Beer-Cheddar Soup

Would you believe I made this and it was good? It was.

For a person who loves beer and love cheese, I am not a tremendous fan of beer cheese soup. Sure I order it everywhere I go, but that is because I just know I'm supposed to like it. I know of one place in Atlanta that I do like it, but usually I find it bitter.

So I found this recipe the other day when looking for a soup recipe. The note, "Avoid using dark beer, which could make the soup too bitter," grabbed my attention. I decided right away I must have it. Give it a few days. I went to the store, got the ingredients and voila. I actually did use a dark beer. I decided they meant don't use a stout/porter. I was going to use a Bud Light, but I grabbed a Guinness Black Lager (not your traditional Guinness) from the basement and didn't feel like going back downstairs. Update: Have used a can of Guinness. It's still tastes good.

Everything was very easy...just time consuming. Still I would have again. D thought so too. We both liked it the 2nd day.

We each had 2.25 servings.

Beer-Cheddar Soup

Photo by ALB

Avoid using dark beer, which could make the soup too bitter. Toast the bread cubes a day ahead, cool, and store at room temperature. Serve the soup in a tureen with the toasted bread cubes and chives on the side, and let guests help themselves.

Yield: 12 servings (serving size: about 2/3 cup soup, about 1 ounce bread cubes, and 1 teaspoon chives)

Ingredients
10 ounce sourdough bread, cut into 1-inch cubes (used Pepperidge Farm)
Cooking spray
2 cups chopped onion (about 2 medium)
2 garlic cloves, minced
1 (12-ounce) bottle beer (used Guinness Black Lager, have used Guinness Stout (whole can))
4 cups fat-free, less-sodium chicken broth, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
2 cups 2% reduced-fat milk, divided
1 1/4 cups (5 ounces) shredded extrasharp cheddar cheese
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh chives (used green onions)

Preparation
Preheat oven to 450°.

Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450° for 10 minutes or until toasted. Set aside.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.

Place beer mixture and 1 cup broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan. Stir in remaining 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes.

(I added milk to cup and then added flour to prevent lumps)Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup milk, stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.

Nutritional Information
Calories: 172; Calories from fat: 28%; Fat: 5.4g; Saturated fat: 3.2g; Monounsaturated fat: 0.6g; Polyunsaturated fat: 0.2g; Protein: 8.1g; Carbohydrate: 22.9g; Fiber: 1.6g; Cholesterol: 16mg; Iron: 1.1mg; Sodium: 371mg; Calcium: 165mg

Cooking Light NOVEMBER 2007

5 Smart Points (my additions/subtractions at 8 1-Cup servings)

Penne with Pancetta, Spinach, and Buttery Crumb Topping

So another fancy mac and cheese.  D and I weren't sure why we hadn't had this before until we saw the calories.  But we planned ahead for it so we could have it.

Big portions and very good.  I already want more. No side.

Penne with Pancetta, Spinach, and Buttery Crumb Topping

Pancetta is cured pork, similar in taste to bacon. The pancetta and cheesy sauce make this pasta dish a good vehicle for spinach, a vegetable Aaron wouldn't ordinarily enjoy. Serve with salad.

Yield: 8 servings (serving size: 1 1/2 cups)

Ingredients
8 ounces French bread (used stale sub rolls)
Cooking spray

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

3/4 cup (3 ounces) chopped pancetta
3/4 cup chopped onion
2 teaspoons minced garlic
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 3/4 cups 2% reduced-fat milk, divided
1/4 cup half-and-half
6 cups chopped fresh spinach
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1 1/4 teaspoons salt
1/2 teaspoon black pepper
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
1/4 cup butter, melted

Preparation
Preheat oven to 425°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.

Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; sauté 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.

Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture.

Bake at 425° for 6 minutes or until crumbs are lightly browned.

Nutritional Information
Calories: 505; Calories from fat: 29%; Fat: 16.1g; Saturated fat: 7.9g; Monounsaturated fat: 5.6g; Polyunsaturated fat: 1.6g; Protein: 19.5g; Carbohydrate: 70.8g; Fiber: 3.8g; Cholesterol: 37mg; Iron: 3.6mg; Sodium: 893mg; Calcium: 157mg

Cooking Light MARCH 2007

Spinach-Feta Calzone Casserole

D and I made this together. I made the dough, the onions and the bacon (the bacon was added).  He made the spinach and finalized everything.  I probably should have rolled out the dough a bit thinner.

It was pretty easy to make, just a lot of waiting.

There was a lot of spinach.  I thought it needed some red sauce and some mozzarella cheese.  The reviews on Cooking Light indicated people used a lot more feta.  We each had 1.5 servings.  Not sure if we would have again.

Spinach-Feta Calzone Casserole

Photo by ALB

Readers love a one-dish meal; this updated casserole is a cross between a vegetarian calzone and the classic Greek dish spanakopita.

Yield: 6 servings

Ingredients
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
1 teaspoon olive oil
2 cups all-purpose flour (about 9 ounces)
1/2 teaspoon salt
Cooking spray

Filling:
1 tablespoon olive oil, divided
5 garlic cloves, thinly sliced and divided
2 cups thinly vertically sliced onion (about 1 medium)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 pounds coarsely chopped fresh spinach
3/4 cup (3 ounces) crumbled feta cheese

Preparation
To prepare dough, dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a large bowl; add yeast mixture, stirring until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch square; fit dough into an 8-inch square baking pan coated with cooking spray, allowing excess dough to hang over edges of dish.

Preheat oven to 425°.

To prepare filling, combine 1 teaspoon oil and 2 garlic cloves; set aside.

Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add remaining 3 garlic cloves and onion; sauté 5 minutes or until onion is tender and lightly browned. Spoon onion mixture into a large bowl. Stir in 1/4 teaspoon salt and pepper; keep warm. Add half of spinach to pan; cook 1 minute or until spinach begins to wilt, stirring frequently. Add remaining spinach; cook 5 minutes or until spinach wilts. Place spinach in a colander; press until barely moist. Add spinach and cheese to onion mixture, stirring until well combined.

Brush dough with half of garlic-oil mixture; top with spinach mixture. Fold excess dough over filling to cover; brush with remaining garlic-oil mixture. Bake at 425° for 30 minutes or until golden. Let stand 10 minutes.

Wine note: Feta cheese is incredibly wine friendly, suitable with white, rosé, or even lighter reds. And a sauvignon blanc, like Chateau Ste. Michelle Columbia Valley ($10), is ideal with the Mediterranean flavors of Spinach-Feta Calzone Casserole. The wine's tangy acidity acts like a squeeze of lemon to punch up the flavors, while the salty cheese emphasizes the citrus fruit notes of the wine. --Jeffery Lindenmuth

Nutritional Information
Calories: 275; Calories from fat: 23%; Fat: 7.1g; Saturated fat: 2.7g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.9g; Protein: 11.7g; Carbohydrate: 43.2g; Fiber: 5.4g; Cholesterol: 13mg; Iron: 6.5mg; Sodium: 576mg; Calcium: 240mg

Cooking Light APRIL 2007

Pork Chops Marsala

So I'll admit it.  I love jarred gravy.  The balance of salt and smoothness just rocks. Plus it is so easy to fix.  I've never looked at the side at the ingredients but I'm sure there are some words on it that I can't read.

So when I first started to attempt to cook, you can imagine a staple of my diet. Little did I know, that gravy isn't really that hard to make, especially when you have someone else cooking for you like D (haha).

But when I say this tasted like jarred gravy, it is a compliment.  I really liked this dish.  We had steak-sliced mushrooms so they were substantial.  And we had with mashed potatoes...more things to put the gravy on. 

Will have again.

Pork Chops Marsala

Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.

Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce)

Photo by: Photo: Randy Mayor;
Styling: Leigh Ann Ross

Ingredients
6 tablespoons all-purpose flour, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1/3 cup minced shallots (about 2)
2 teaspoons bottled minced garlic
1 (8-ounce) package presliced mushrooms
2 teaspoons chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
1/4 cup Marsala wine or dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation
Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.

Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.

Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.

Nutritional Information
Calories: 242; Calories from fat: 25%; Fat: 6.8g; Saturated fat: 2.5g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.6g; Protein: 27g; Carbohydrate: 15.4g; Fiber: 1.1g; Cholesterol: 67mg; Iron: 2.1mg; Sodium: 299mg; Calcium: 44mg

Cooking Light APRIL 2007

Spicy Shrimp and Fettuccine

This reminded us of a creamy Spicy Clams in Red Sauce except with Shrimp.  It was good.  It looked easy.  I would have it again.  It wasn't as good as a left-over, but it is seafood and I don't like seafood as left-overs.  Still I would have again.

We had with a salad.

Spicy Shrimp and Fettuccine

This dish is an appealing, affordable option for entertaining. We used dried basil in this dish to cut costs, but you can substitute 2 tablespoons fresh basil, if desired. Frozen or previously frozen shrimp is often on sale at supermarkets. Total cost: $8.30/Cost per serving: $2.08. (The cost is based on the amount of products used in the recipe.)

Yield: 4 servings

Ingredients
8 ounces uncooked fettuccine

Photo by: Becky Luigart-Stayner;
Leigh Ann Ross

1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large shrimp, peeled and deveined
2 cups chopped plum tomato (about 5)
2 tablespoons reduced-fat sour cream
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese

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

Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.

Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.

Nutritional Information
Calories: 414; Calories from fat: 19%; Fat: 8.7g; Saturated fat: 2.5g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 1.3g; Protein: 34.1g; Carbohydrate: 49.4g; Fiber: 3.3g; Cholesterol: 180mg; Iron: 5.1mg; Sodium: 494mg; Calcium: 153mg

Cooking Light OCTOBER 2007

Sun-Dried Tomato Vinaigrette

So I saw this recipe when looking at the Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette recipe. For some reason I wasn't interested in the Pita, but the vinaigrette looked good.

D made it for our salad last night. I liked it. We didn't have the oil (our sun-dried tomatoes weren't packed in anything), so olive oil was used. Would have again.

Sun-Dried Tomato Vinaigrette

It makes 6 Servings with no serving size mentioned.
I used 2 TBSP.

Ingredients
2 tablespoons balsamic vinegar
1 1/2 tablespoons sun-dried tomato oil
1 tablespoon chopped drained oil-packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation
Combine everything.

Taken from Cooking Light, July 2007

Margarita Fish Tacos with Chipotle-Lime Mayo and Arugula

So this won't be a completely fair review since we changed a lot. But if we don't have a substantial fish, I think I need to give up on fish tacos.

I don't like fish tacos in a restaurant. I can't wrap my arms paying $15 for tilapia. I mean, it's tilapia, the crap fish.

I don't like halibut (too expensive for a fish that has no taste), and we had some cod in the freezer (bought when I couldn't find snapper...which I like). So we used that. I wasn't making a special trip to Whole Foods for Arugula, so Iceberg lettuce.

The fish took on huge flavors of the orange, but other than that were kind of plain. The sauce was good. Since neither of us is keen on fish as left-overs we each had 2 servings.

Probably wouldn't have again...they were just eh, overall.

Margarita Fish Tacos with Chipotle-Lime Mayo and Arugula

This versatile dish would be good with chicken or shrimp. To turn it into a salad, omit the tortillas and add chopped jicama and avocado.

YIELD: 4 servings (serving size: 2 tacos)
COURSE: Main Dishes, Appetizers

Ingredients
1 1/2 tablespoons grated orange rind
1 tablespoon grated lime rind
2 tablespoons tequila
2 teaspoons sugar
2 teaspoons warm water
1 pound halibut fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/4 cup reduced-fat mayonnaise
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile)
8 (6-inch) corn tortillas
2 cups trimmed arugula

Preparation

Combine first 5 ingredients in a large zip-top plastic bag. Add halibut to bag; seal and marinate in refrigerator 30 minutes, turning occasionally. Remove halibut from bag; discard marinade. Pat halibut dry; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add halibut; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Break fish into chunks.

Combine mayonnaise, cilantro, juice, and chipotle.

Warm tortillas according to package directions. Divide fish evenly among tortillas; top each tortilla with 1/4 cup arugula and about 2 teaspoons mayonnaise mixture. Fold in half.

Nutritional Information
Calories: 272; Fat: 6.9g; Saturated fat: 1g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 2.5g; Protein: 26g; Carbohydrate: 24g; Fiber: 2.6g; Cholesterol: 36mg; Iron: 1.2mg; Sodium: 367mg; Calcium: 97mg

Cooking Light APRIL 2007

Superfast Kofte

So this was very easy to make. If I could chop fast it probably would have taken me 10 minutes to prep. It took me 20 minutes to prep.

I wasn't sure about the mint but went for it anyway.

It was really good, and I liked it. I would definitely have again. I had with fries.

Superfast Kofte

Photo by ALB

Kofte, Turkish meatballs often grilled on a stick, can be made from ground lamb, beef, or a combination.

YIELD: 4 servings (serving size: 2 filled pita halves)
COURSE: Main Dishes

Ingredients
1/2 cup prechopped white onion
1/3 cup dry breadcrumbs
1/4 cup chopped fresh mint
2 tablespoons tomato paste
1 teaspoon bottled minced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 pound lean ground round
1 large egg white, lightly beaten
Cooking spray
8 (1/4-inch-thick) slices plum tomato (about 2 tomatoes)
4 (6-inch) pitas, split (used flatout bread)
1/4 cup plain yogurt (used Greek fat-free yogurt)

Preparation
Preheat broiler.

Combine first 12 ingredients in a large bowl; stir until just combined. Divide mixture into 8 equal portions; shape each portion into a (2-inch) patty. Place patties on a jelly-roll pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness. Place 1 tomato slice and 1 patty in each pita half; top each half with 1 1/2 teaspoons yogurt.

Nutritional Information
Calories: 423; Calories from fat: 24%; Fat: 11.4g; Saturated fat: 4.3g; Monounsaturated fat: 4.3g; Polyunsaturated fat: 0.9g; Protein: 31.6g; Carbohydrate: 46.7g; Fiber: 3.2g; Cholesterol: 75mg; Iron: 4.3mg; Sodium: 766mg; Calcium: 114mg

Cooking Light MARCH 2007

Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken

This was just gross. Another dry, undercooked, rubbery banquet/wedding chicken. Both D and I agreed. He cooked it 10 minutes past the cooking time and it was still raw. We ended up microwaving it to get it done.

What was really sad was the amount of butter used.

However the positive was that we both like the ingredients so we could make this the way we make other stuffed chickens (yes, I have stuffed a breast). Following the directions for Chicken Stuffed with Brie and Red Peppers, this could be decent. D agreed.

We had with Herbed Couscous.

Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken

Sun-dried tomatoes and fresh basil really bring out the flavors of this feta-stuffed chicken breast. For more ways to cook stuffed chicken, see our complete stuffed chicken recipe collection.

YIELD: 4 servings (serving size: 1 packet)
COURSE: Main Dishes

Ingredients
2 cups water
1/2 cup sun-dried tomatoes, packed without oil

1/2 cup (2 ounces) crumbled feta cheese
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons thinly sliced fresh basil (optional)

Preparation
Preheat oven to 425°.

Bring 2 cups water to a boil in a small saucepan; add tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet. Bake packets at 425° for 20 minutes. Remove from oven, and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil, if desired. Serve immediately.


Nutritional Information
Calories: 311; Fat: 10.1g; Saturated fat: 5.7g; Monounsaturated fat: 2g; Polyunsaturated fat: 0.7g; Protein: 43g; Carbohydrate: 8.2g; Fiber: 2.5g; Cholesterol: 121mg; Iron: 1.6mg; Sodium: 572mg; Calcium: 77mg

Cooking Light APRIL 2007

Baked Potato Soup

Can you guess what we had as leftovers from Thanksgiving? If you guessed potatoes, you'd be correct. So D found this recipe. He said it was very easy.

The result was an incredibly thick soup that stuck to your bones. I didn't know it was a CL recipe. It was good. You do have to play with the salt (add more).

Will have again. Had with a Caesar Salad.

Baked Potato Soup

Photo by ALB

YIELD: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)
COURSE: Main Dishes, Soups/Stews

Ingredients
4 baking potatoes (about 2 1/2 pounds)

2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

Preparation
Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Nutritional Information
Calories: 329; Fat: 10.8g; Saturated fat: 5.9g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 0.7g; Protein: 13.6g; Carbohydrate: 44.5g; Fiber: 2.8g; Cholesterol: 38mg; Iron: 1.1mg; Sodium: 587mg; Calcium: 407mg

Cooking Light SEPTEMBER 2007

Pork Vindaloo with Raita

So this was good but weird. Neither the pork nor the raita tasted right on its own, but once mixed together with the rice, it was really good. AND SPICY!

D said it was very easy to make (well he said it was beyond easy). Will have again.

D marinated the pork 3 hours.

Pork Vindaloo with Raita

Vindaloo is considered the fieriest of all Indian cooking styles.

YIELD: 6 servings (serving size: 1/2 cup vindaloo, 1/4 cup raita, and 3/4 cup rice)
COURSE: Main Dishes

Ingredients
Raita:
1 1/2 cups plain low-fat yogurt (used Greek yogurt)
3/4 cup chopped seeded peeled cucumber
3/4 cup chopped seeded tomato
1/4 teaspoon salt
1 teaspoon garam masala

Vindaloo:
1 1/2 cups thinly sliced sweet onion
2 teaspoons grated peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 to 1 teaspoon ground red pepper
1/4 teaspoon ground cloves
2 tablespoons cider vinegar
2 garlic cloves, minced
1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes
Cooking spray
1 cup chopped seeded tomato (used a can of diced tomatoes, drained)
4 1/2 cups hot cooked basmati rice

Preparation
To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. (skipped this step since used Greek yogurt). Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.

To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; sauté 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.

Nutritional Information
Calories: 378; Fat: 8g; Saturated fat: 2.8g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.6g; Protein: 30.2g; Carbohydrate: 44.1g; Fiber: 2.1g; Cholesterol: 70mg; Iron: 2.9mg; Sodium: 479mg; Calcium: 118mg

Cooking Light MAY 2007

Chicken, Peppers, Onions, and Mushrooms with Marsala Wine

This wants to be good. It really does. The onions, peppers and mushrooms were really flavorful, but the chicken was bland. It seems D's and my palates are off whenever we have something sauteed in wine. D uses wine to give depth to whatever sauce, so when the wine is the sauce, we feel the meat is on the flavorless side. However, I ate the peppers, onions and mushrooms with zest.

We had with rice. Not sure about having again. It also needed more salt.

Chicken, Peppers, Onions, and Mushrooms with Marsala Wine

"This quick, easy sautéed dish is delicious with a Greek salad." –Dessie DeVito, Waltham, MA

YIELD: 4 servings (serving size: 1 3/4 cups)
COURSE: Main Dishes

Ingredients
Cooking spray
1 1/2 pounds chicken breast tenders
1 1/2 cups thinly sliced onion
1 cup thinly vertically sliced red bell pepper (about 1 medium)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
3 tablespoons Marsala wine

Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken breast tenders to pan; sauté 7 minutes or until the chicken is done. Remove chicken from pan. Add sliced onion and sliced bell pepper to pan; sauté 5 minutes or until onion starts to brown. Add olive oil, salt, black pepper, and presliced exotic mushrooms to pan; sauté 3 minutes or until mushrooms are tender and onion starts to caramelize. Add Marsala wine and chicken to pan, and cook for 1 minute or until thoroughly heated. Serve immediately.

Nutritional Information
Calories: 295; Fat: 9.2g; Saturated fat: 1.6g; Monounsaturated fat: 5.4g; Polyunsaturated fat: 1.3g; Protein: 41.8g; Carbohydrate: 8.9g; Fiber: 1.8g; Cholesterol: 99mg; Iron: 1.8mg; Sodium: 411mg; Calcium: 33mg


Cooking Light MAY 2007

Green Onion Champ

So this is mashed potatoes with green onions in them. Like all mashed potatoes, there is never enough salt. Once D got that fixed then it was good, but it needed sour cream on top. So I put it on. D put the gravy from the Smothered Pork Chops on it. It was good.

Green Onion Champ

A bowl of buttery mashed potatoes--known as champ in Ireland--flecked with green onions "is comfort food at its best," says Allen.

YIELD: 6 servings (serving size: 1 cup)
COURSE: Side Dishes/Vegetables

Ingredients
7 cups cubed peeled Yukon gold potato (about 2 1/2 pounds)
1 1/4 cups whole milk
3/4 cup finely chopped green onions
3 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

Place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender; drain.

Combine milk and onions in a small saucepan; bring to a simmer. Cook 3 minutes. Remove from heat.

Combine potato, milk mixture, butter, salt, and pepper in a bowl; beat with a mixer at medium speed until smooth.

Nutritional Information
Calories: 242; Fat: 7.3g; Saturated fat: 4.6g; Monounsaturated fat: 1.9g; Polyunsaturated fat: 0.3g; Protein: 6.2g; Carbohydrate: 36.8g; Fiber: 2.8g; Cholesterol: 20mg; Iron: 1.7mg; Sodium: 372mg; Calcium: 70mg

Cooking Light MARCH 2007

Smothered Pork Chops with Thyme

So this is one we have had, I just never blogged about.
It is pretty quick and easy.

It is comfort food with onions. Brown gravy, and pork chops.
Not a lot to say, except good.

We had with Green Onion Champ (mashed potatoes).

Smothered Pork Chops with Thyme

Picture by ALB

First, sauté the chops, then make the flavorful gravy in the same pan.

YIELD: 4 servings (serving size: 2 pork chops and 1/4 cup sauce)
PREP TIME:30 Minutes
COURSE: Main Dishes

Ingredients
1 cup fat-free, less-sodium beef broth, divided
2 tablespoons fat-free milk
2 teaspoons all-purpose flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (2-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
1/2 teaspoon paprika
1/4 teaspoon dried thyme
Cooking spray
1 cup coarsely chopped onion
1 tablespoon minced fresh parsley

Preparation

Combine 1/4 cup broth, milk, flour, mustard, salt, and pepper in a small bowl; stir with a whisk. Set aside.

Sprinkle one side of each pork chop with paprika and thyme. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of the pork to pan; sauté 1 1/2 minutes on each side or until pork is done and lightly browned. Remove pork from pan. Repeat procedure with remaining pork. Reduce heat to medium. Add chopped onion; sauté 4 minutes or until lightly golden. Add remaining 3/4 cup broth; bring to a boil. Cook 2 minutes. Add milk mixture, stirring with a whisk. Add pork, turning to coat; cook 1 minute. Sprinkle with minced parsley.

Nutritional Information
Calories: 145; Fat: 5.5g; Saturated fat: 1.9g; Monounsaturated fat: 2.5g; Polyunsaturated fat: 0.4g; Protein: 17.2g; Carbohydrate: 5.8g; Fiber: 0.8g; Cholesterol: 44mg; Iron: 0.7mg; Sodium: 475mg; Calcium: 40mg

Cooking Light JANUARY 2007

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

Herbed Basmati Rice

This was very good and flavorful. I really liked the pine nuts. They added a nice crunch.
We had with Mediterranean Stuffed Chicken.

Herbed Basmati Rice

Yield: 6 servings (serving size: 2/3 cup)

1 teaspoon olive oil
Cooking spray
1 cup uncooked basmati rice
1 garlic clove, minced
1 cup water
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 cup chopped green onions
1/4 cup pine nuts, toasted
3 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper

Heat olive oil in a medium skillet coated with cooking spray over medium-high heat. Add rice and garlic to pan; sauté 2 minutes or until rice is lightly toasted. Add 1 cup water, broth, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.

CALORIES 182 (27% from fat); FAT 5.4g (sat 0.8g,mono 1.8g,poly 2.1g); IRON 1.5mg; CHOLESTEROL 2mg; CALCIUM 37mg; CARBOHYDRATE 31.9g; SODIUM 203mg; PROTEIN 4g; FIBER 1.5g

Cooking Light, SEPTEMBER 2007

Refried Pinto Beans with Chipotle

So I don't know how we never had this before. But this is one of those recipes that makes me question why we go out to eat. It was really good. Spicy, and you could taste the bacon. D said they were easy.

We had with burritos.

Refried Pinto Beans with Chipotle

Bacon and chipotle chiles permeate the beans with smoky flavor. Reserve some of the water the beans cook in for this dish; if you've discarded that liquid, use water or chicken broth instead. Start with one-half cup of the cooking liquid--if the beans are too thick, add additional liquid one-fourth cup at a time.

Yield: 6 servings (serving size: about 1/2 cup)

3 applewood-smoked bacon slices, finely chopped
1/2 cup chopped onion
3 cups cooked pinto beans
1/2 to 3/4 cup bean cooking liquid
1 to 2 teaspoons minced chipotle chile, canned in adobo sauce
1/2 teaspoon salt

Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion to pan; cook 7 minutes or until golden, stirring occasionally. Add pinto beans and remaining ingredients; mash with a potato masher to desired consistency. Cook 5 minutes or until thoroughly heated.

CALORIES 181 (28% from fat); FAT 5.7g (sat 1.8g,mono 2.4g,poly 0.7g); IRON 1.9mg; CHOLESTEROL 8mg; CALCIUM 43mg; CARBOHYDRATE 24g; SODIUM 310mg; PROTEIN 9.1g; FIBER 8g

Cooking Light, DECEMBER 2007

Mushroom Ravioli with Parmesan-Chive Sauce

So we had this because it has carbs and we have a 12 mile run tomorrow.

D said it was a pain to make because it involved a lot of prep. I liked the Ravioli but the sauce needed tweaking. It was a little bland.

D said next time to add Porcini mushrooms for some salt. And add some wine to the sauce.

We had with a spinach salad. The Ravioli portion was a good size.

Mushroom Ravioli with Parmesan-Chive Sauce

Freeze leftover wonton wrappers in heavy-duty zip-top bags.

Yield: 2 servings (serving size: 7 ravioli and 3 tablespoons sauce)

Ravioli:
1/2 (8-ounce) package button mushrooms
1/2 (6-ounce) package presliced portobello mushrooms
1 teaspoon olive oil
1 teaspoon butter
2 tablespoons finely chopped shallots
1/8 teaspoon salt
14 wonton wrappers
1 teaspoon cornstarch

Sauce:
1/2 cup 1% low-fat milk
1 tablespoon all-purpose flour
2 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh chives
1/8 teaspoon salt
Dash of freshly ground black pepper
(D added shallots and garlic)

Remaining ingredient:
Fresh chives (optional)

To prepare ravioli, place mushrooms in food processor; pulse 10 times or until finely chopped. Heat oil and butter in a large nonstick skillet over medium-high heat. Add shallots, and sauté for 2 minutes. Add mushrooms and 1/8 teaspoon salt; cook 5 minutes or until moisture evaporates, stirring occasionally.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons mushroom mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch.

To prepare sauce, combine milk and flour in a small saucepan over medium-low heat; stir with a whisk. Cook 4 minutes or until slightly thickened, stirring frequently. Remove from heat; stir in cheese, 1 tablespoon chives, 1/8 teaspoon salt, and pepper. Set aside; keep warm.
Cook ravioli in boiling water 2 minutes or until tender. Drain. Serve with sauce. Garnish with fresh chives, if desired.

CALORIES 334 (22% from fat); FAT 8.2g (sat 3.5g,mono 3.3g,poly 0.8g); IRON 3mg; CHOLESTEROL 18mg; CALCIUM 410mg; CARBOHYDRATE 48.7g; SODIUM 896mg; PROTEIN 17.3g; FIBER 2.5g

Cooking Light, JUNE 2007

Zucchini, Sausage, and Feta Casserole

5 Star Recipe from CL. Maybe 3 stars from us.
D said it was easy but there were a lot of pots. Also neither of us found it filling. We had to have 2 portions, even with a side salad.

D felt it needed oregano and lemon juice. We probably won't have again.

Zucchini, Sausage, and Feta Casserole

This pasta casserole combines pantry ingredients with fresh summer produce for a hearty, family-friendly dish. Any leftovers are even better the next day as the flavors have time to meld.

Yield: 6 servings (serving size: 1 cup)
2 1/2 cups uncooked ziti (short tube-shaped pasta)
8 ounces chicken sausage
Cooking spray
1 teaspoon olive oil
5 cups thinly sliced zucchini (about 1 1/2 pounds)
2 cups vertically sliced onion (about 1)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons all-purpose flour
1/2 cup (2 ounces) crumbled feta cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 400°.

Cook pasta in boiling water 5 minutes, omitting salt and fat; drain.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.

Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400° for 20 minutes or until bubbly and lightly browned.

CALORIES 284 (27% from fat); FAT 8.6g (sat 4.6g,mono 1.9g,poly 0.6g); IRON 2mg; CHOLESTEROL 35mg; CALCIUM 160mg; CARBOHYDRATE 35.3g; SODIUM 433mg; PROTEIN 16.9g; FIBER 2.6g

Cooking Light, JULY 2007