Zucchini with Corn and Cilantro

So this was pretty good. Kind of a different take on corn and zucchini. I just wish it had been cold. It will be for lunch tomorrow! D said it was easy.

We had with Cumin-Dusted Chicken with Guacamole Sauce.

Zucchini with Corn and Cilantro

Photo by ALB

Prep: 6 minutes
Cook: 7 minutes

Use this vegetable medley as a fresh substitute for salsa or guacamole salad on a Tex-Mex fiesta plate.

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

1 teaspoon olive oil
3 1/2 cups cubed zucchini (about 1 pound)
1 cup frozen whole-kernel corn
1 tablespoon chopped fresh cilantro
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.
Remove from heat, and stir in cilantro and remaining ingredients.
CALORIES 62 (23% from fat); FAT 1.6g (sat 0.2g,mono 0.9g,poly 0.3g); IRON 0.7mg; CHOLESTEROL 0.0mg; CALCIUM 19mg; CARBOHYDRATE 12g; SODIUM 152mg; PROTEIN 2.6g; FIBER 2.4g

Oxmoor House, JANUARY 2003 (Cooking Light Superfast)

Creamy Seafood-Parmesan Pasta

I can't believe that we haven't had this in over 4 years. We used to eat it a lot, but the price of scallops and availability of even frozen ones got difficult once we moved.

We like. It is easy, and even I can make it. We used to have it with Caesar Salad, but they didn't have any at the grocery so we had with a spinach salad.

Creamy Seafood-Parmesan Pasta

6 oz uncooked medium egg noodles
8 oz sea scallops (we used bay scallops...the little ones)
Cooking Spray
1/2 pound peeled and deveined medium shrimp
1 tsp Old Bay
2 garlic cloves or 2 tsp bottled minced garlic (D used 1 TBSP)
1/2 C fat-free half-and-half
2 TBSP of yogurt-based spread (used Country Crock)
1/2 C finely chopped green onions (about 2)
1/4 C grated Parmesan

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

Rinse scallops and pat dry with paper towels.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add scallops, shrimp, seasoning, and garlic; cook 5 minutes, stirring frequently, or until shrimp and scallops are done. Add half-and-half, spread and green onions. Remove from heat. Add noodles and cheese tossing to coat.

4 Servings, 1 1/4 Cups

Calories 330
Fat: 7.1g (S 2.2g, M 1.2g P .9g)
Protein 27.1g
Carb 36.2g
Fiber 1.5g
Chol 145 mg
Sodium 973 mg

Cooking Light Superfast Suppers

A Texas Red Chili from Pud

So D and I have our favorite chili in the fridge. It tastes like "Bar Chili."  This one tastes
like canned chili (Hormel).  For us this is a compliment.  We have to let it cool to see
which one we like better.  The first taste test with beer washings was not comparable.

We will make it again.  It was good.

I'll update later with taste test and calories.

OK, we taste tested. This one has replaced our favorite chili.

A Texas Red Chili from Pud

1 Batch Ancho Chili paste**
1 tablespoon cumin seeds
1 1/2 pounds beef chuck roast trim of fat cut into a dice
1 1/2 pounds lean pork cut in dice
3 yellow onions, chopped
6 cloves garlic chopped
6 jalapenos chopped
2 teaspoons salt
6 tablespoons chili powder
1 tablespoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon cocoa powder
3 tablespoons worcestershire sauce
1/4 pound bacon diced
dash cider vinegar
2 cups cooked pinto beans (optional)
1 bay leaf (optional)
1 can tomatoes (28 ounces) (optional)
1 cup corn (optional)

Roast cumin seeds for 10 minutes in a 375 degree oven.  Remove and set
aside.  Heat a LARGE kettle and saute the bacon until clear.   Brown the
meats first (drain off the fat), and then add the remaining ingredients
and  simmer for 3-4 hours on low, adding tomato sauce, beef stock or water
if it seems dry.  Correct seasonings and add the cooked beans and tomato
sauce,  cook for 1-2 more hours on low.

Ancho Chili Paste

8 dried anchos, seeded
2 cloves garlic
1 teaspoon oregano
1 teaspoon salt

Prepare chilies by cracking them open and removing seeds and veins and
stems.  Cover with hot water. Soak for 1 hour.  Drain, but reserve the
soaking liquid.  Place pepper skins in blender and add enough of the
water so that the total amount in the blender is 2 cups.  Add remaining
ingredients and blend until thick and smooth.
Done.

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 524.6
• Total Fat: 25.3 g
• Cholesterol: 103.0 mg
• Sodium: 1,409.0 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 11.7 g
• Protein: 42.1 g

Asian Pork Tenderloin

Another from For the Love of Cooking. Really, this was more of a backburner to the salad. It was good and had a lot of flavor. I was just more taken with the side.

But will have again.

Asian Pork Tenderloin

Ingredients

* 2/3 cup of low sodium soy sauce
* 1/4 cup of dark sesame oil
* 1 tsp Worcestershire sauce
* 2 tbsp brown sugar
* 1-2 tsp hot chili sauce
* 1 tbsp minced peeled fresh ginger
* 4 cloves of garlic, minced
* 3 green onions, sliced (divided)
* 1 1/2 lb pork tenderloin, trimmed of fat
* Olive oil cooking spray

Directions

Combine the first 7 ingredients (reserve a few sliced green onions for garnish) in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides. Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce and the remaining green onions. Enjoy.

Number of Servings: 5

• Amount Per Serving
• Calories: 375.4
• Total Fat: 20.3 g
• Cholesterol: 89.6 mg
• Sodium: 1,239.8 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 3.4 g
• Protein: 35.6 g

Asian Noodle Salad

OK, D found this recipe from For the Love of Cooking. A little high in calories, but really good. We both really enjoyed it.

We had with Asian Pork.

Asian Noodle Salad

Ingredients

Dressing:

1/2 cup of seasoned rice vinegar
2 tbsp olive oil
1 tsp sesame oil
3 cloves of garlic, minced
2 tsp soy sauce
2 tsp sugar

Salad:

1 handful of cilantro leaves, chopped
1 handful of basil leaves, chopped
2 green onions, diced finely
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1 cup of shredded carrots
1/2 cup of toasted peanuts
1/2 lb spaghetti noodles, cooked per instructions

Directions

Combine all Dressing ingredients thoroughly. Let sit for at least 1 hour to let the flavors combine.

Salad:
Prepare all the vegetables, set aside. Once the spaghetti has cooked per instructions, rinse with cold water and drain. Once the noodles are cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve. Enjoy.

Number of Servings: 6 1-Cup servings

Amount Per Serving

• Calories: 309.2
• Total Fat: 12.0 g
• Cholesterol: 0.0 mg
• Sodium: 396.6 mg
• Total Carbs: 43.4 g
• Dietary Fiber: 3.0 g
• Protein: 8.5 g

Cilantro Shrimp

This was absolutely disgusting. There is more flavor in a box of Morton's salt. It was sooooo salty. I would have not eaten it but I would have had nothing for lunch the next day if I ate something else. Did I mention it was salty? Also as usual, it didn't make 4 servings. It made 2+. Did I mention it was salty? With 2 cups of cilantro, you would think you could taste something besides salt. Definitely not having again. Did I mention it was salty?

I was up 4 pounds from yesterday.

Cilantro Shrimp

Cilantro lends a pleasant grassy edge to a simple shrimp dish. Look for sambal oelek in the Asian section of supermarkets or specialty stores, or substitute hot sauce. Serve with steamed bok choy or sugar snap peas.

Yield: 4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)

1 tablespoon dark sesame oil
3 cups (1-inch) slices green onions
2 tablespoons minced peeled fresh ginger
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
3 1/2 tablespoons lower-sodium soy sauce
1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce
2 cups chopped fresh cilantro
3 cups hot cooked brown rice

1. Heat a wok or large skillet over high heat; add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in soy sauce and chile paste; stir-fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring constantly until cilantro wilts. Serve over rice.

CALORIES 356 ; FAT 6.9g (sat 1.2g,mono 2.3g,poly 2.8g); CHOLESTEROL 172mg; CALCIUM 143mg; CARBOHYDRATE 44.3g; SODIUM 653mg; PROTEIN 29g; FIBER 5.1g; IRON 5.1mg

Cooking Light, AUGUST 2010

Grilled Sourdough Cheddar Melt

So D made these. He got them together pretty quickly. I liked them alright, but I think if we hadn't had Patty Melts before, I would have liked these better. Probably will stick with Patty Melts.

We had with fries.

Grilled Sourdough Cheddar Melt

This is also called a patty melt: ground meat and cheese nestled between slices of bread (any kind will do) and grilled. Prewrapped slices of processed cheddar cheese are the only way to go, as they melt better. We do it here far lighter than you're likely to find it on the road.

Yield: 4 servings (serving size: 1 sandwich)

2 teaspoons butter or stick margarine, divided
Cooking spray
2 cups coarsely chopped onion
1 pound ground round
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 (3/4-ounce) slices 2% reduced-fat processed sharp cheddar cheese
8 (1 1/2-ounce) slices sourdough or white bread

Melt 1 teaspoon butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 4 minutes or until golden brown, stirring frequently. Reduce heat; cook 10 minutes or until tender, stirring occasionally. Set aside.

Preheat broiler.

Combine beef, pepper, and salt in a medium bowl. Divide the beef mixture into 4 equal portions, shaping each into a 1/4-inch-thick oval patty. Place the patties on a broiler pan coated with cooking spray; broil 4 minutes on each side or until done.

Place 1 cheese slice over each of 4 bread slices; top each slice with 1 patty and 3 tablespoons onion mixture. Cover with the remaining bread slices. Melt 1/2 teaspoon butter in pan coated with cooking spray over medium heat; add 2 sandwiches to pan. Cook for 4 minutes on each side until browned and cheese melts. Repeat the procedure with 1/2 teaspoon butter and the remaining sandwiches.

CALORIES 462 (22% from fat); FAT 11.5g (sat 5.3g,mono 3.1g,poly 0.9g); IRON 5.2mg; CHOLESTEROL 80mg; CALCIUM 357mg; CARBOHYDRATE 49.3g; SODIUM 909mg; PROTEIN 38.5g; FIBER 3g

Cooking Light, MARCH 2000