Refried Bean Poblanos with Cheese

When I showed this recipe to D, I was kind of surprised he said yes.  I even mentioned it was vegetarian.  He still went for it.

We had it last night.  It couldn't have been easier, although D said next time he would like to char the peppers.

Anyway, I halved and seeded the poblanos, and he did the rest (opened cans, packets and the microwave).  With me seeding the poblanos the whole dish probably took 10 minutes instead of 6.  Also, despite poblanos not being that hot, don't rub your eye until after you have washed your hands, if you are handling the peppers (PSA!).

We would have again, or we would have half a pepper as a side dish.  It was really good. (We did have with sour cream, which wasn't pictured).

Refried Bean Poblanos with Cheese

Photo by ALB

Poblano chiles grown in a hot, dry climate can be more intense than others, so the spiciness of this dish depends on the heat of your peppers.

Prep: 2 minutes; Cook: 6 minutes
Yield: 4 servings (serving size: 2 stuffed chile halves)

Ingredients
4 medium poblano chiles, halved and seeded
1 (16-ounce) can fat-free refried beans
1 (8.8-ounce) pouch microwaveable cooked long-grain rice (such as Uncle Ben's Original Ready Rice)
1/2 cup picante sauce
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
Chopped fresh cilantro (optional)

Preparation
1. Place chile halves, cut sides up, on a round microwave-safe plate. Cover with wax paper; microwave at HIGH 3 minutes.

2. While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. Spoon bean mixture evenly into chile halves. Cover with wax paper; microwave at HIGH 2 minutes. Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts. Sprinkle evenly with cilantro, if desired.

Nutritional Information
Amount per serving
Calories: 303; Fat: 6 g; Sat fat: 3.1 g; Monofat: 0.0 g; Polyfat: 0.1 g; Protein: 17 g; Carbohydrate: 45.4 g; Fiber: 7.7 g; Cholesterol: 10 mg; Iron: 0.7 mg; Sodium: 960 mg; Calcium: 232 mg

Cooking Light Fresh Food Fast, APRIL 2009

Southwest Shrimp and Corn Chowder

I think Cooking Light emailed me this recipe.  I'm glad they did.  It was pretty hearty, and had a lot of flavor.  It wasn't spicy at all, but very bone-warming.

The only thing I would add to this is more cumin.  It really didn't taste "Southwest" to me.

We had with Cheese Quesadillas.

Southwest Shrimp and Corn Chowder

Photo by ALB

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

Ingredients
2 tablespoons butter
1 cup chopped green onions
1/2 cup chopped red bell pepper
2 tablespoons finely chopped serrano chile (about 1 small)
1 (4.5-ounce) can chopped green chiles, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
1 1/2 cups fat-free, less-sodium chicken broth
1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
1/2 teaspoon salt
1/2 teaspoon ground cumin (add more)
1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained
1 pound peeled and deveined small shrimp
2 tablespoons chopped fresh cilantro

Preparation
1. Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.

Nutritional Information
Calories: 212; Fat: 6.7 g; Sat fat: 3.4 g; Mono fat: 1.5 g; Poly fat: 0.7 g; Protein: 19.3 g; Carbohydrate: 18.3 g; Fiber: 2.2 g; Cholesterol: 130 mg; Iron: 2.5 mg; Sodium: 702 mg; Calcium: 131 mg

Cooking Light, APRIL 2009

Spicy Asian Noodles with Chicken

D and I have long given up getting 4 meals from any Asian dish made by Cooking Light.  It never seems to happen, despite us weighing out and measuring every ingredient, before and after cooking.

So we were surprised that this one did.  And big servings at that (although we did use a 9 oz package of rice noodles, because it was all we could find, and what the heck are you going to do with 2.25 oz of dry noodles besides take up room in the pantry).

We both really liked the dish but both felt it needed to be spicier, which is just our preference.

We would have again.  We had with broccoli.

Spicy Asian Noodles with Chicken

Photo by ALB

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

Ingredients 
1 tablespoon dark sesame oil, divided
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 cups chopped roasted skinless, boneless chicken breasts
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons sambal oelek (ground fresh chile paste)
1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
2 tablespoons chopped dry-roasted peanuts

Preparation
1. Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).

2. Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

Nutritional Information
Amount per serving
Calories: 381; Fat: 8.1 g; Sat fat: 1.5 g; Mono fat: 3.2 g; Poly fat: 2.7 g; Protein: 27.5 g; Carbohydrate: 47.1 g; Fiber: 2.3 g; Cholesterol: 60 mg; Iron: 3.1 mg; Sodium: 614 mg; Calcium: 55 mg

Cooking Light, MARCH 2009

Nutty Warm Brussels Sprouts Salad

My friend Delane turned me onto Brussels Sprouts, so whenever I see them in a way I hadn't thought about and look good, I usually want to try. D and I finally got around to trying this one.

The sprouts tastes like sprouts. The breadcrumb mixture was something that made you want to lick that bowl. Together, it was a great salad.

Definitely would have again. We had with Tomato Basil Chicken.

Nutty Warm Brussels Sprouts Salad

Photo by ALB

Yield: 6 servings (serving size: 3/4 cup)

Ingredients
1 1/2 teaspoons extra-virgin olive oil, divided
1 garlic clove, minced
1/3 cup fresh breadcrumbs
3/4 pound Brussels sprouts, trimmed and halved (about 8 cups)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons finely chopped walnuts, toasted
1/2 ounce shaved Asiago cheese

Preparation
1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or just until golden, stirring constantly. Add breadcrumbs; cook 1 minute or until lightly browned, stirring constantly. Transfer garlic mixture to a small bowl.

2. Separate leaves from Brussels sprouts; quarter cores. Heat remaining 1/2 teaspoon oil over medium heat. Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp-tender, stirring frequently. Remove from heat; toss with breadcrumb mixture, salt, and pepper. Top with walnuts and cheese.

Nutritional Information
Calories: 71; Fat: 3.1 g; Sat fat: 0.6 g; Mono fat: 1.1 g; Poly fat: 1.1 g; Protein: 3.5 g; Carbohydrate: 8.9 g; Fiber: 2.3 g; Cholesterol: 1 mg; Iron: 1 mg; Sodium: 160 mg; Calcium: 47 mg

Cooking Light, OCTOBER 2009

Fresh Tomato, Sausage, and Pecorino Pasta

This is one of those recipes that seemingly looks good.  And if you use high quality ingredients, maybe it is.  However we used regular quality ingredients and it was bland and watery.

I wanted to like it, but every bite had water from the tomatoes in it, and it leaked into the rest of the dish.  Even the leftovers had water (the pasta didn't absorb it).  I think it would be better with hot sausage, but I don't think it is worth the effort to try again.  

Next time, if I want tomatoes and sausage and pasta, I'll go with Spaghetti with Sausage and Simple Sauce.

Fresh Tomato, Sausage, and Pecorino Pasta

Ripe, summer tomatoes are juicy and delicious in this pasta dish, with no seeding or peeling necessary.

Yield: 4 servings (serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)
Total:40 Minutes

Ingredients
8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup torn fresh basil leaves

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

2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Nutritional Information
Calories: 389; Fat: 10.7g; Saturated fat: 4g; Monounsaturated fat: 4.5g; Polyunsaturated fat: 0.7g; Protein: 21.6g; Carbohydrate: 53.5g; Fiber: 4.5g; Cholesterol: 27mg; Iron: 3.3mg; Sodium: 595mg; Calcium: 159mg

Cooking Light SEPTEMBER 2009

Thai Salad with Peanut Dressing

Sometimes I get tired with salad.  I mean, it seems you can only have lettuce and Ranch or lettuce and Caesar dressing so many times.  And with only 2 people, we go through bottles of dressing pretty slowly.

So when I saw this recipe I showed D.  He said ok.

It was really good.  We got 4 servings.  Probably because we had as a side.  We had with Sticky Coconut Chicken.

Thai Salad with Peanut Dressing

Photo by ALB

"These ingredients reflect the types of food my family enjoys year-round—fresh herbs and vegetables from our garden and local farmers. Sometimes we add chopped cooked chicken or my husband's fresh fish catch of the day for a main dish." —Maureen Nibecker, Honokaa, Hawaii

Yield: 2 servings

Ingredients
Dressing:

3 tablespoons water
2 tablespoons rice wine vinegar
1 tablespoon chopped green onions
1 tablespoon reduced-fat peanut butter
1 tablespoon low-sodium soy sauce
1 teaspoon grated peeled fresh ginger
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon dark sesame oil
2 teaspoons dry-roasted peanuts

Salad:
2 cups mixed baby salad greens
1/2 cup fresh bean sprouts
2 tablespoons vertically sliced red onion
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
6 baby carrots, peeled
4 cherry tomatoes, quartered

Preparation
1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.

2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.

Nutritional Information
Calories: 160; Fat: 8.2g; Saturated fat: 1.4g; Monounsaturated fat: 3.6g; Polyunsaturated fat: 2.8g; Protein: 6.4g; Carbohydrate: 18.4g; Fiber: 4.6g; Cholesterol: 0.0mg; Iron: 2.1mg; Sodium: 554mg; Calcium: 68mg

Cooking Light MAY 2009

Spicy Black Bean Hummus

I made this in about 3 minutes.  Simple would be an understatement.  It is a little spicy, but good.  I didn't use the Pita Chips because I was using it on pitas for breakfast.  Would make again.

Spicy Black Bean Hummus

Photo by ALB

Yield: 8 servings (serving size: about 2 1/2 tablespoons hummus and 4 chips)

Ingredients
1 garlic clove, peeled (used 3)
2 tablespoons fresh lemon juice
1 tablespoon tahini (roasted sesame seed paste) (heaping)
1 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 small jalapeño pepper, chopped (about 2 tablespoons) (mine was a bit big...I seeded but didn't de-rib)
Dash of crushed red pepper
2 teaspoons extra-virgin olive oil
Dash of ground red pepper
1 (6-ounce) bag pita chips (such as Stacy's Simply Naked)

Preparation
1. Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper.  (I added the oil and ground red pepper into the processor since I was using at a later time). Serve with pita chips.

Nutritional Information
Calories: 148; Calories from fat: 0.0%; Fat: 6.2g; Saturated fat: 0.7g; Monounsaturated fat: 1.2g; Polyunsaturated fat: 0.6g; Protein: 4.5g;  Carbohydrate: 20.6g; Fiber: 3.5g; Cholesterol: 0.0mg; Iron: 1.7mg; Sodium: 381mg; Calcium: 16mg

Cooking Light JANUARY 2009

Without the chips, the NI from My Fitness Pal was
Calories: 148; Carbohydrate: 9; Fat: 3; Protein: 4; Sodium: 236; Fiber: 3

Garlic - Garlic (1 Clove, Raw), 3 clove (3g)
Mc Realemon - Lemon Juice, 6 teaspoon
Krinos - Tahini (Imported), 1 Tbsp (37 g)
Spices - Cumin, 1 tsp
Kroger - Coarse Kosher Salt, 1/4 tsp
Aldi Dakota's Pride - Canned Black Beans, 1 container (1 4/5 cups ea.)
Raw - Jalepeno Peppers, 1 Peppers (14 grams)
Mccormick - Crushed Red Pepper Flakes, 1/8 tsp (0.8 g)
Mccormick - Ground Cayenne Red Pepper (Gourmet Collection), 1/8 tsp
Kroger - *Pure Olive Oil, 0.67 Tbsp

Gazpacho with Shrimp and Avocado Relish

I thought I found this recipe when I was looking for a new recipe for cucumber.  Turns out it was not the same recipe but this one will do. It was very good.

D and I made this together.  We sort of followed the recipe...all the ingredients stayed the same, but I like chunky gazpacho, so we didn't puree everything.  It was very easy.

We would have again. We had with Corn Bread.

Gazpacho with Shrimp and Avocado Relish

Photo by ALB

Enjoy a cool summer soup with freshly cooked shrimp and a creamy avocado relish for a quick weeknight dinner. The shrimp add protein, making this the perfect one-dish meal. Pair with a warm slice of grilled garlic bread, perfect for dipping.

Yield: 4 servings (serving size: 1 cup soup and about 1/3 cup relish)
Prep time:30 Minutes

Ingredients
Soup:


1 pound peeled and deveined large shrimp
3/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
3 tablespoons chopped red onion
2 tablespoons fresh lemon juice
3/4 teaspoon salt (didn't use)
1/2 teaspoon hot pepper sauce
1 pound plum tomatoes, seeded and chopped
1 medium cucumber, peeled and chopped
1 garlic clove
1 (11.5-ounce) can low-sodium vegetable juice (used Zing Zang), and added more, at the end

Relish:
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion
1 teaspoon fresh lemon juice
1 ripe peeled avocado, diced

Preparation
1. To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.

2. Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender (we chopped the red bell pepper, cilantro, onion, and cucumber and put the rest of the ingredients (not shrimp) in the blender); process until smooth. Stir in shrimp.

3. To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.

Nutritional Information
Calories: 250; Fat: 9g; Saturated fat: 1.4g; Monounsaturated fat: 4.6g; Polyunsaturated fat: 1.7g; Protein: 26g; Carbohydrate: 17.5g; Fiber: 6.2g; Cholesterol: 172mg; Iron: 3.9mg; Sodium: 675mg; Calcium: 105mg

Cooking Light AUGUST 2009

Israeli Cauliflower with Panko

Well, as far as getting excited for cauliflower, this would rank up in the high excitement range. It was good. It was huge. It looked easy.

I would have again. D and I each had 2 servings.

Israeli Cauliflower with Panko

You can use the garlicky panko mixture to dress up other steamed vegetables, like Brussels sprouts, broccoli, or green beans.

YIELD: 8 servings (serving size: about 2/3 cup)
COURSE: Side Dishes/Vegetables

Ingredients
6 cups cauliflower florets
2 tablespoons water
3 tablespoons olive oil, divided
1/2 cup panko (Japanese breadcrumbs)
1 garlic clove, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine cauliflower and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 6 minutes or until crisp-tender. Drain.

2. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add panko to pan; cook 3 minutes or until toasted, stirring constantly. Remove panko from pan.

3. Heat remaining 1 1/2 tablespoons oil and garlic in pan over medium-high heat. Add cauliflower; sauté 5 minutes or until golden, stirring occasionally. Add panko, parsley, salt, and pepper; toss to combine.

Nutritional Information
Calories: 78; Fat: 5.3g; Saturated fat: 0.7g; Monounsaturated fat: 3.7g; Polyunsaturated fat: 0.6g; Protein: 2g; Carbohydrate: 6.7g; Fiber: 2g; Cholesterol: 0.0mg; Iron: 0.4mg; Sodium: 181mg; Calcium: 18mg

Cooking Light DECEMBER 2009

Italian Grilled Zucchini and Red Onion

So D and I were tired of standard zucchini sauteed in a pan, so I started looking for new recipes and came across this.  It is very good.  I really like the flavor (not overpowering in vinegar, but enough to give the vinegar zing).  Neither of us likes mint in food, so we substituted basil.

Italian Grilled Zucchini and Red Onion

This simple side dish is tastiest at room temperature, so it's an ideal make-ahead. Any leftovers would be good the next day for lunch with couscous.

YIELD: 8 servings (serving size: about 3/4 cup)
COURSE: Side Dishes/Vegetables

Ingredients

1 tablespoon olive oil
4 (1/2-inch-thick) slices red onion (about 1 large)
2 pounds small zucchini, cut lengthwise into (1/4-inch-thick) slices
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons red wine vinegar
1/3 cup (about 1 1/2 ounces) shaved fresh Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh mint (used basil)

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 3 ingredients in a large bowl. Sprinkle zucchini mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to coat. Arrange vegetables in a single layer on a grill rack; grill 4 minutes on each side or until zucchini is tender and vegetables are well marked. Remove zucchini from grill; reduce grill heat to medium-low. Grill onion an additional 5 minutes or until tender. Combine zucchini, onion, and vinegar in a large bowl, tossing to coat. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cheese, and mint.

Nutritional Information

Calories: 63; Fat: 3.3g; Saturated fat: 1.2g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 0.3g; Protein: 3.5g; Carbohydrate: 5.9g; Fiber: 1.6g; Cholesterol: 4mg; Iron: 0.6mg; Sodium: 215mg; Calcium: 86mg

Cooking Light MAY 2009

Cold Peanut Noodles with Shrimp

So this is once of those meals where got the ingredients (sort of) and then did our (D's) own thing.
First we couldn't find Chinese egg noodles, fresh or dried, so we went with dried angel hair.
Second, D just chopped the carrot into little rounds, he didn't matchstick them.
Third, we bought one of those little bags of peanuts at the checkout (3TBSP), so less peanut, but not really since we had crunchy peanut butter. Fouth, D didn't boil anything but the noodles.  He did everything else as a stir fry (first vegetables and then the shrimp). Finally, neither of us knows where the "cold" comes from.

With all those changes...it was great! 

Cold Peanut Noodles with Shrimp

The noodles absorb the sauce quickly, so serve shortly after tossing all the ingredients together. If you can't find fresh Chinese egg noodles, substitute spaghetti or linguine.

YIELD:4 servings (serving size: 2 cups noodle mixture (1 C of angel hair), 1 tablespoon green onions, and 2 tablespoons peanuts)
COURSE: Main Dishes

Ingredients
1 tablespoon chopped fresh basil
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons creamy peanut butter (used crunchy)
1 tablespoon dark sesame oil
1 teaspoon bottled ground fresh ginger
1 teaspoon chile paste with garlic
1/4 teaspoon salt
1 garlic clove, minced
12 ounces fresh Chinese egg noodles (used 8 oz dried angel hair)
1 cup matchstick-cut carrots (1Cup chopped)
8 ounces peeled and deveined medium shrimp (used 12 oz)
1 1/2 cups julienne-cut red bell pepper
1/2 cup thinly sliced green onions, divided
1/2 cup chopped dry-roasted peanuts (used 3TBSP)

Preparation

1. Combine first 9 ingredients in a large bowl; set aside.
2. Cook noodles in boiling water 1 minute. Add carrots and shrimp; cook 2 minutes or until shrimp are done. Drain in a colander over a bowl, reserving cooking liquid. Rinse noodle mixture under cold water; drain. Add noodle mixture, bell pepper, and 1/4 cup onions to peanut butter mixture, tossing to combine. Add enough of reserved cooking liquid to keep sauce creamy. Sprinkle with remaining 1/4 cup onions and peanuts.

Nutritional Information
Calories: 486; Fat: 16.9g; Saturated fat: 2.9g; Monounsaturated fat: 7g; Polyunsaturated fat: 5.2g; Protein: 30.7g; Carbohydrate: 54.7g; Fiber: 5.1g; Cholesterol: 86mg; Iron: 3mg; Sodium: 933mg Calcium: 80mg

Cooking Light DECEMBER 2009

Nutritional Information the way D made it using Sparkpeople
Calories: 612.7; Fat: 17.9g; Saturated fat: 2.7g; Monounsaturated fat: 4.4g; Polyunsaturated fat: 4.2g; Protein: 38.7g; Carbohydrate: 74.5g; Fiber: 6.6g; Cholesterol: 172.3mg; Sodium: 1041.2mg 

Phyllo Pizza with Feta, Basil, and Tomatoes

So my friend A made this a while ago, and raved about it. Since it had no meat, I wasn't psyched to make it (fearing I would still be hungry).

Anyway after visiting A, I decided to make this when I got home. I prepped everything prior to taking the phyllo out of the fridge. I also added 1 C of chicken (sauteed with oregano and salt). I also only baked 15 minutes.

Definitely would have again

Phyllo Pizza with Feta, Basil, and Tomatoes

Salty cheese, tomatoes, and basil make this a savory treat. Pair with a tossed green salad for a light summer supper.

YIELD: 6 servings (serving size: 2 slices)

Ingredients

1/2 cup (2 ounces) shredded part-skim mozzarella

1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 tablespoon chopped fresh oregano (used 1 heaping teaspoon dried oregano)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray
2 cups thinly sliced plum tomato
1/3 cup thinly sliced green onions
1/4 cup fresh basil leaves
Added 1C sauteed chicken with oregano and salt

Preparation

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. (added the basil and the chicken here) Bake at 375° for 20 minutes or until golden (baked 15 minutes). Sprinkle with basil leaves.

Nutritional Information

* Amount per serving
* Calories: 195
* Fat: 6.7g
* Saturated fat: 3.2g
* Monounsaturated fat: 2.1g
* Polyunsaturated fat: 0.5g
* Protein: 9.3g
* Carbohydrate: 24.6g
* Fiber: 1.9g
* Cholesterol: 11.4mg
* Iron: 1.7mg
* Sodium: 526mg
* Calcium: 158mg

Cooking Light JULY 2009

Grilled Flank Steak Soft Tacos with Avocado-Lime Salsa

So D was channeling Laura Bush when he made the Avocado-Lime Salsa. He made it with lemon. And had an accident so we got a lot of lemon. Still it wasn't bad.

The steak was delicious. It was tender, and very flavorful. Spicy but not overwhelming. I liked the cabbage because it crunched.

We used wheat tortillas in place of the corn because we just did.

Would have this again. Had with refried pinto beans.

Grilled Flank Steak Soft Tacos with Avocado-Lime Salsa

Chili and chipotle powders lend earthy, smoky flavors to the grilled beef. For milder flavor, use ancho chile powder in place of the hot chipotle. The spice rub would also work nicely on chicken breasts.

Yield: 4 servings (serving size: 2 tacos)

Steak:
1 tablespoon chili powder
2 teaspoons grated lime rind
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
Cooking spray

Salsa:
1 cup diced peeled avocado
3/4 cup finely chopped tomato
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)
Remaining ingredients:
8 (6-inch) corn tortillas (used 4 wheat)
2 cups very thinly sliced green cabbage


1. To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.
2. Prepare grill to medium-high heat.
3. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.
4. To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.
5. Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 cup salsa and 1/4 cup cabbage.



CALORIES 353 ; FAT 16g (sat 4.3g,mono 7.6g,poly 1.7g); CHOLESTEROL 40mg; CALCIUM 78mg; CARBOHYDRATE 27.7g; SODIUM 593mg; PROTEIN 27.9g; FIBER 6.8g; IRON 2.5mg

Cooking Light, JUNE 2009

Smoky Slow Cooker Chili

So D is not a slow cooker fan. He doesn't like the way the meat shreds or the way it tastes (he says everything ends up tasting pot roast-y). I think it is a texture thing. So when I showed him this recipe, I was a little shocked he went for it.

It was pretty easy, I guess. He made it and then we went out (to a chili cookoff of all things). I think our crock pot is broken, because it boiled over while we were gone. No biggie.

It was pretty good overall (no, it wouldn't have won the cookoff). No chiles in it, which is unusual for us, so we were surprised there was a little kick (but not like most of our chilies, just enough). But there was plenty of meat and it was chunky not shred-dy.

We both decided this was one that we could do for days we go out like a noon football game.

We had with elbow macaroni.

Smoky Slow Cooker Chili

Photo by ALB

Pork shoulder is usually sold in weights greater than a pound. Ask your butcher to trim off the amount you need, or look for pork shoulder steaks. Serve with corn bread.

Yield: 8 servings

Ingredients
Cooking spray
1 pound ground pork
1 pound boneless pork shoulder, cut into 1/2-inch pieces
3 cups chopped onion
1 3/4 cups chopped green bell pepper
3 garlic cloves, minced
3 tablespoons tomato paste
1 cup lager-style beer (such as Budweiser)---we used a Red Stripe
1/2 teaspoon salt, divided
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
3/4 teaspoon freshly ground black pepper
6 tomatillos, quartered
2 bay leaves
2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
1 (15-ounce) can no-salt-added pinto beans, drained
1 (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Paso) --we used Rotel
1 smoked ham hock (about 8 ounces)
1 1/2 tablespoons sugar
1/2 cup finely chopped cilantro
1/2 cup finely chopped green onions
1/2 cup (2 ounces) crumbled queso fresco -- we used Sharp Cheddar
8 lime wedges


Preparation
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker.
2. Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.
3. Recoat pan with cooking spray. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add 1/4 teaspoon salt, chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves and ham hock; discard. Stir in remaining 1/4 teaspoon salt and sugar. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge.

Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender.

Nutritional Information
CALORIES 354 (0.0% from fat); FAT 14.2g (sat 5.1g,mono 5.9g,poly 1.4g); IRON 3.8mg; CHOLESTEROL 82mg; CALCIUM 108mg; CARBOHYDRATE 26.4g; SODIUM 645mg; PROTEIN 28.5g; FIBER 6.8g

Cooking Light, JANUARY 2009

Greek Steak Pitas

Well, we sort of had this. I looked at the recipe and decided it needed sauce. So I told D to make the sauce from the Greek Pork Chops. And to add tomatoes to the recipe. So D pretty much made the steak and spinach in this recipe and made the rest of it from the pork chop recipe. The spinach seemed out of place but everything else was good. We forgot the feta cheese.

Greek Steak Pitas

Serve a Mediterranean-inspired meal in minutes. These stackers are stuffed with bright flavors including Greek seasoning, lemon juice, red onion, and feta cheese. Creamy hummus rounds out this meal.

Preparation Time: 20 minutes minutes
Yield: 4 servings (serving size: 2 filled pita halves)


1/2 cup red wine vinegar
1 teaspoon Greek seasoning (such as McCormick)
1/8 teaspoon black pepper
1 (1-pound) flank steak, trimmed
1/2 teaspoon kosher salt, divided
1 teaspoon butter
1 teaspoon olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
1 (6-ounce) package fresh baby spinach
4 (6-inch) pitas, cut in half
1/2 cup thinly sliced red onion
24 slices English cucumber
1/2 cup (2 ounces) crumbled feta cheese

1. Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.

2. Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.

3. Spoon 2 tablespoons spinach mixture into each pita half. Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces steak in each pita half; sprinkle 1 tablespoon cheese in each pita half.

Creamy hummus: Combine 1 cup rinsed and drained canned chickpeas, 2 tablespoons lemon juice, 1 tablespoon tahini (roasted sesame seed paste), 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper in a food processor; process until well blended. Gradually add 3 tablespoons extra-virgin olive oil; process until smooth. Serve with red pepper slices and baby carrots.

CALORIES 427 ; FAT 13.3g (sat 6.5g,mono 4.7g,poly 0.6g); CHOLESTEROL 53mg; CALCIUM 215mg; CARBOHYDRATE 39.1g; SODIUM 730mg; PROTEIN 35.5g; FIBER 2.6g; IRON 6mg

Cooking Light, JUNE 2009

Pork Noodle Salad

So this is definitely a left-over dish. The tastes get stronger the next day. Yesterday, I thought it was good...nothing to write home about. Today, the ginger and the vinegar made a really good blend. We didn't use the red pepper because we used it for something else.

D said it was easy. He served the pork as a chop. I sliced mine for lunch today since I didn't have a knife or sturdy plate at work.

Our side was broccoli with red pepper flakes.

Pork Noodle Salad

Pork cooks quickly in the broiler, making this meal a clear choice for busy weeknight dinners.


Preparation Time: 30 minutes minutes
Yield: 4 servings (serving size: about 1 3/4 cups salad and 1 pork chop)

6 ounces uncooked rice vermicelli
1/4 cup rice vinegar
1 tablespoon sugar
3 tablespoons mirin
2 tablespoons water
1 tablespoon fish sauce
1 cup julienne-cut carrots
3/4 cup thinly sliced red bell pepper (about 1 small pepper)
1/2 cup thinly sliced green onions
1/3 cup thinly sliced fresh basil
1/4 cup chopped dry-roasted peanuts
2 tablespoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon bottled ground fresh ginger
1/2 teaspoon bottled minced garlic
4 (4-ounce) boneless center-cut pork loin chops
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking spray

1. Preheat broiler.

2. Cook noodles according to package directions. Drain and rinse under cold water; drain. Place noodles in a large bowl. Add 1/4 cup vinegar and next 4 ingredients (through fish sauce); toss well. Top with carrots, bell pepper, green onions, basil, and peanuts.

3. Combine hoisin and next 3 ingredients (through garlic). Sprinkle pork evenly with salt and black pepper; place on a broiler pan coated with cooking spray. Brush half of hoisin mixture over pork; broil 3 minutes. Turn pork over. Brush remaining hoisin mixture over pork; broil 3 minutes or until done. Serve pork thinly sliced over salad.


CALORIES 457 ; FAT 11.7g (sat 3.1g,mono 4.6g,poly 1.7g); CHOLESTEROL 65mg; CALCIUM 65mg; CARBOHYDRATE 50.8g; SODIUM 703mg; PROTEIN 29.9g; FIBER 3.1g; IRON 2.4mg

Cooking Light, SEPTEMBER 2009

Stir-Fried Beef with Broccoli and Bell Peppers

So this was pretty good. We didn't get 6 servings because measuring broccoli is pretty much impossible. D made it doing various things around the house. I assume it was easy.

Will have again.

Stir-Fried Beef with Broccoli and Bell Peppers

Yield: 6 servings (serving size: about 1 cup stir-fry and 2/3 cup rice)

1 pound flank steak, trimmed
2 tablespoons low-sodium soy sauce
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
3 1/2 tablespoons water, divided
2 tablespoons oyster sauce
1/4 teaspoon crushed red pepper
3/4 pound broccoli
2 tablespoons canola oil, divided
1 large red bell pepper, halved, seeded, and cut into 1-inch pieces (about 1 1/2 cups)
4 cups hot cooked long-grain rice

1. Cut steak in half lengthwise. Cut each half across the grain into 1/8-inch-thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate 30 minutes.

2. Combine 1 1/2 tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside.

3. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.

4. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl.

5. Heat the remaining 1 tablespoon canola oil in pan over medium-high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 tablespoons water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.

CALORIES 323 ; FAT 10.7g (sat 2.7g,mono 5.1g,poly 1.8g); CHOLESTEROL 26mg; CALCIUM 62mg; CARBOHYDRATE 35.2g; SODIUM 273mg; PROTEIN 21.2g; FIBER 2.8g; IRON 3.2mg

Cooking Light, JULY 2009

Sausage and Caramelized Onion Bread Pudding

So I made this. It was really easy, and comes together. Baking time is a little long.

The taste was like a combo of breakfast and dinner together because I used Italian Spicy Sausage. D wanted to put syrup on it.

We both enjoyed it and will have again. We had with zucchini.

Sausage and Caramelized Onion Bread Pudding

$1.60 per serving.

If your supermarket offers turkey Italian sausage in the butcher case, purchase one or two links to equal 4 ounces. If starting with a package of several sausages, freeze leftover links up to two months for later use.

Yield: 4 servings (serving size: 1 piece)

1 1/3 cups 1% low-fat milk
1/4 teaspoon dry mustard
1/8 teaspoon salt
2 large eggs
1 large egg white
8 (1-ounce) slices day-old French bread, cut into 1-inch cubes
Cooking spray
2 cups chopped yellow onion
1/4 cup apple juice
4 ounces turkey Italian sausage (used Italian Hot)
3/4 cup (3 ounces) shredded sharp cheddar cheese, divided (not sure why divided)

1. Combine first 5 ingredients in a large bowl; stir well with a whisk. Add bread; toss gently to coat. Let bread mixture stand 20 minutes.

2. Preheat oven to 350°.

3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 10 minutes, stirring occasionally. Add juice; cook 5 minutes, stirring occasionally. Remove casings from sausage. Crumble sausage into pan; cook 5 minutes or until browned, stirring frequently. Remove from heat; let stand 5 minutes.

4. Add sausage mixture and cheese to bread mixture (added bread mixture to sausage because I used too small of bowl for bread); stir well to combine. Spoon into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 40 minutes or until set and lightly browned. Let stand for 10 minutes before serving.

CALORIES 419 ; FAT 14.6g (sat 7g,mono 4.9g,poly 1.3g); CHOLESTEROL 156mg; CALCIUM 311mg; CARBOHYDRATE 46.4g; SODIUM 892mg; PROTEIN 25.6g; FIBER 2.7g; IRON 3.5mg

Cooking Light, OCTOBER 2009

Pancetta and Swiss Cheese-Stuffed Burgers with Pesto Mayonnaise

These were really good. D made them in grill pan. He also didn't stuff the burgers but just laid on top. Very tasty. Would have again.

We had with tater tots.

Pancetta and Swiss Cheese-Stuffed Burgers with Pesto Mayonnaise

"This is my answer to the bacon cheeseburgers we were eating way too often at our house. Stuffing the burger allows you to use a smaller amount of high-fat ingredients, but in a way that still makes a big impact. And as far as my husband is concerned, stuffing anything with bacon is never a bad idea." —Jill Simmons, Suisun City, Calif.

Yield: 4 servings (serving size: 1 burger)

Cooking spray
1 ounce pancetta, chopped into 1/4-inch pieces (about 2 slices)
1/3 cup diced onion
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon dried Italian seasoning
1 pound ground round
1/2 cup (2 ounces) shredded reduced-fat Swiss cheese (such as Sargento)
3 tablespoons light mayonnaise
1 tablespoon commercial pesto
4 (2-ounce) whole-wheat hamburger buns

1. Prepare grill or broiler.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add the pancetta to pan; cook 4 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan; set pancetta aside. Add onion and garlic to pan; cook 5 minutes or until softened, stirring frequently. Combine onion mixture, pepper, salt, seasoning, and beef in a bowl. Shape beef mixture into 8 (1/4-inch-thick) patties. Top each of 4 patties with pancetta and 2 tablespoons Swiss cheese, leaving a 1/4-inch border around edge. Top with remaining 4 patties; pinch edges to seal.

3. Place patties on grill rack or broiler pan coated with cooking spray; cook 5 minutes. Turn and cook 5 minutes or until a meat thermometer inserted in center measures 160°. Combine mayonnaise and pesto. Spread about 1 tablespoon of the mayonnaise mixture on bottom half of each bun. Top each serving with 1 patty and top half of the hamburger bun.

CALORIES 444 ; FAT 18.3g (sat 6.2g,mono 7.3g,poly 3.1g); CHOLESTEROL 82mg; CALCIUM 229mg; CARBOHYDRATE 30g; SODIUM 687mg; PROTEIN 39.9g; FIBER 3.4g; IRON 4.4mg

Cooking Light, JULY 2009

Carne Asada Taco with Avocado Pico de Gallo

D made these over the weekend. They were so good. Lots of flavor. Even the leftovers were good. Definitely will have them again. We had with green chili cheese rice.


Carne Asada Taco with Avocado Pico de Gallo


If you don't have a gas stove to cook the tortillas, char them slightly in a grill pan over high heat.


Yield: 4 servings (serving size: 2 steak-filled tortillas and 1/4 cup pico de gallo)

1/4 cup fresh lime juice (about 2 medium)1
(1-pound) skirt steak, trimmed
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground red pepper
Cooking spray
1 cup diced seeded plum tomato
1/4 cup diced onion
3 tablespoons finely chopped fresh cilantro
1 tablespoon diced seeded jalapeño pepper
1 tablespoon fresh lime juice
1 garlic clove, minced
3/4 cup diced avocado (about 1 medium)
1/4 teaspoon kosher salt
8 corn tortillas
Lime wedges (optional)


1. Combine 1/4 cup juice and steak in a shallow dish. Sprinkle cumin, 1/2 teaspoon salt, and red pepper over both sides of steak. Cover and marinate in refrigerator 3 hours.
2. Heat grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand at least 10 minutes. Cut steak into 1/2-inch pieces.
3. Combine tomato and next 5 ingredients (through garlic) in a bowl. Gently stir in avocado and 1/4 teaspoon salt.
4. Heat tortillas over gas flame 15 seconds on each side or until charred on edges. Divide steak evenly among tortillas. Top with pico de gallo. Serve with lime wedges, if desired.


CALORIES 372 ; FAT 15.8g (sat 4.1g,mono 8.4g,poly 1.6g); CHOLESTEROL 50mg; CALCIUM 115mg; CARBOHYDRATE 32.6g; SODIUM 505mg; PROTEIN 27.6g; FIBER 5g; IRON 4mg


Cooking Light, NOVEMBER 2009