(56) Gratin Au Chou

One of my favorite memories from elementary school was taking French classes. We went to a private school and we did French every week. It was mostly puppets and flash cards and LOTS of singing. One of the songs we sang was "Savez-vous planter les chous?" (that means "Do you know how to plant the cabbages?") and was meant to help you learn body parts. The French also refer to chou as sweetheart (Ma petite chou literally means "my little cabbage", but figuratively means "my sweetie"). All that to say, I love chou - it has a special place in my heart!! I love cabbage, but chou is even better :)

I was trying to come up with what to do with my cabbages from the CSA box and since I can't really chew much right now, this was the perfect fit! The original recipe kind of stunk and I ended up having to really improvise as I went along, but I wrote it all down and will hopefully not lead you astray!! The flavor of the sauce is what really wins this dish. Mixing it all up after it goes on your plate = HEAVEN! Oh and the original recipe said serves 6, but I can only assume that's as a main dish. I say 8-10 as a side. Great with roasted chicken!

---

Gratin Au Chou

Yield: 8-10 servings (as a side)
Source: Adapted from an online recipe

1 medium Savoy cabbage (or a small Savoy and a small green cabbage is what I did...)
2 onions, chopped
2 garlic cloves, minced
2 tablespoons cooking oil
1 1/2 cups white rice
1 pound very ripe tomatoes, chopped
2 cups water
4 tablespoons butter
4 tablespoons flour
2 cups milk (I used skim, but use whatever pleases you!)
1/2 pound grated cheese (Gruyère or Swiss)
salt and pepper

Cut the cabbage in quarters, wash well, and cut out the hard inner core. Chop the leaves and cook the cabbage for 10 minutes in a large pot of boiling water. You want it to be soft but not dead. Drain and set aside.

Heat the oil in a frying pan and add the onions and garlic. Cook for five minutes. Add the rice and cook for two minutes, stirring. Add the chopped tomatoes and 1 cup of water. Cook for 10 minutes or until the rice is just tender, adding up to 1 cup more water as needed. You want your rice to be soft but not soupy...

Meanwhile make a bechamel sauce by melting the butter in a saucepan and stirring in the flour. Cook the roux for two minutes and than slowly whisk in milk. Heat on medium heat until nearly boiling and thickened, then gradually add half of the cheese while stirring. Remove from heat and season with salt and pepper (I used 1/2 tsp salt, 1/4 tsp pepper). Oh and if you're like me and can't read directions properly and you just added ALL of the cheese, no worries. It will still be yummy!

To construct casserole, butter a large baking dish. Beginning with the cabbage, layer the cabbage and the rice mixture. Aim to get three even layers of each. Pour the bechamel sauce evenly over the top. Sprinkle with the remaining cheese and bake at 350° F for 30 minutes. Serve the cabbage casserole hot.

Print This Recipe

(55) Hearty Beef and Tomato Stew

Brace face strikes again! I thought this would be soft enough, but I underestimated the joy of new braces! Soooooooooo, I didnt really eat this, which makes me sad! But my husband and daughter both sucked it down, so I'd say it was a hit. Not hard to make, just a little time consuming to get everything chopped. I'd make this again! (And sorry, no picture on this one...)

---

Hearty Beef and Tomato Stew

Source: Cooking Light, October 2006
Yield: 8 servings (serving size: 1 1/2 cups stew and 1 tablespoon parsley)

The ingredient list may look lengthy, but this recipe involves mostly measuring and adding ingredients to the pot to simmer. To trim prep time, look for prechopped onions in the produce aisle. Serve with crusty slices of a baguette. A double-dose of lycopene comes with tomato paste and canned tomatoes.

2 teaspoons olive oil
2 pounds sirloin steak, trimmed and cut into 1/2-inch cubes
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 cups fat-free, less-sodium beef broth
4 cups cubed red potato (1 1/2 pounds)
2 cups sliced carrot
3/4 cup pinot noir or other spicy dry red wine
2 teaspoons chopped fresh thyme
1 (16-ounce) package frozen pearl onions
1 (28-ounce) can crushed tomatoes, undrained
1 rosemary sprig
1 bay leaf
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley

Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes or until browned, stirring frequently. Remove beef from pan, reserving 1 tablespoon of drippings in pan. Add onion and garlic to pan; sauté 2 minutes or until onion begins to brown. Add tomato paste; cook 1 minute, stirring frequently. Add broth; bring to a boil. Return meat to pan. Add potato and next 7 ingredients (through bay leaf); bring to a simmer. Cover and cook 1 hour and 15 minutes or until vegetables are tender, stirring occasionally. Discard rosemary and bay leaf. Stir in salt and pepper. Top with parsley.

CALORIES 329 (21% from fat); FAT 7.5g (sat 2.6g,mono 3.3g,poly 0.4g); IRON 4.3mg; CHOLESTEROL 51mg; CALCIUM 93mg; CARBOHYDRATE 33.3g; SODIUM 630mg; PROTEIN 31.1g; FIBER 4.1g

(48) Beef in Red Wine Gravy

I have a confession to make.

My nose is SO STOPPED UP that I can't taste a darn thing. Which is very disappointing to a foodie like me :( Blah. So I ate this meal (and the next one I'm going to post), but I can't give you an accurate grade on how good it was! I will say that what I could taste was a little 'boozy'. My friend Sam made the same recipe and she submitted a similar comment, so I'm going to roll with that. If you are not into wine flavors, go for 1c beef broth and 1/2 cup red wine (I used merlot).

But you can't beat the ease of this dish! It ended up only serving 4 servings (and a little one for the baby), which was fine. I will definitely make it again when my sense of smell/taste has recovered!

---

Beef in Red Wine Gravy

Yield: 6 servings (but in my opinion it's more like 4!)
Source: Better Homes and Gardens Slow Cooker Meals

1-1/2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, cut up
2 beef bouillon cubes or 1 envelope (1/2 of 2-ounce package) onion soup mix
3 tablespoons cornstarch
Salt
Ground black pepper
1-1/2 cups dry red wine
Hot cooked noodles (optional)

1. In a 3-1/2- or 4-quart slow cooker, combine beef stew meat and onions. Add bouillon cubes or dry onion soup mix. Sprinkle cornstarch, salt, and pepper over beef and onions. Pour red wine over beef mixture in cooker.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. If desired, serve over hot cooked noodles. Makes 6 servings.

Nutrition Facts
Calories 211, Total Fat (g) 4, Saturated Fat (g) 1, Cholesterol (mg) 67, Sodium (mg) 430, Carbohydrate (g) 8, Fiber (g) 0, Protein (g) 24

Print this Recipe

(45) Chicken and Vegetables with Herbs

I just got a new shelf for my cookbooks (pictures coming shortly...) and this allowed me to actually organize my collection vs having it look like Barnes & Noble threw up in my family room. One of the things I found was this slow cooker magazine/cookbook! Yes! I'm feeling like slow cooking this week as things are gonna be a little crazy! So tonight was chicken. Chicken legs (thigh + drumstick) are on sale at Publix this week for CHEAP, so that was a double bonus on this meal!!

This recipe was a cinch to prepare. The picture in the magazine shows these beautifully intact chicken legs, but that was NOT the case here! The chicken completely fell apart so I ended up spooning it out in a pile and shredding/chunking the chicken and removing all of the bones. The baby was going to eat this, too (she loved it!), so I figured the boneless method was safest all around.

The flavor on this dish is very 'comfort-y'. It's not a strong, WOW flavor, but it was quite good! My only comment is that I think it needed a pinch of salt at the end, so use your tastebuds and add some if you think it needs it. I served over mashed potatoes (egg noodles would be good too!) for a totally comforting Sunday dinner.

---

Chicken and Vegetables with Herbs

Yield: 4 servings
Source: Better Homes & Gardens Slow Cooker Meals

While fresh pearl onions need to be blanched and peeled, you can skip those steps with the frozen ones.

8 ounces mushrooms, halved
1 cup frozen pearl onions
1/2 cup chicken broth
1/4 cup dry red wine
2 tablespoons tomato paste
1/2 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1 bay leaf (you gotta know I skipped this....)
4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
Chicken broth (optional)
1/4 cup chicken broth
2 tablespoons all-purpose flour
Hot cooked mashed potatoes (optional)
Fresh parsley sprigs (optional)

1. In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley.

Nutrition Facts
Calories 304, Total Fat (g) 9, Saturated Fat (g) 2, Cholesterol (mg) 159, Sodium (mg) 548, Carbohydrate (g) 9, Fiber (g) 1, Protein (g) 43

Print This Recipe

(42) Coffee-Braised Pot Roast with Caramelized Onions

I feel like I'm on a never-ending quest for THE pot roast. I have one that I prepare in the crockpot and I really like it, but I don't feel like it's the one. So I've tried quite a few pot roast recipes in the last year and I've found lots of good variations. (This is one of them!)

I like the concept of cooking it with all the onions and making a gravy. That means that the meat and the onions are the star of this dish! I roasted some potatoes and carrots to go along side of the meat because I always feel like pot roast needs veggies. Anyway, the gravy was delish and we both give this two thumbs up!

---

Coffee-Braised Pot Roast with Caramelized Onions

Source: Eating Well Magazine - Fall 2004
Yield: 10 servings, about 3 ounces meat & 1/3 cup gravy each

This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and puree--and nobody misses the excess sodium. (For a slow-cooker variation, see below.)

1 4-pound beef chuck roast, (see Ingredient note), trimmed of fat
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 teaspoon dried thyme
3/4 cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water

1. Preheat oven to 300°F.

2. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.

3. Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.

4. Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.

5. Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.

Slow-Cooker Variation: In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.

Nutrition Per serving : 252 Calories; 6 g Fat; 2 g Sat; 6 g Mono; 67 mg Cholesterol; 4 g Carbohydrates; 32 g Protein; 0 g Fiber; 99 mg Sodium; 49 mg Potassium

Tips & Notes
* Make Ahead Tip: Cover and refrigerate for up to 2 days.
* Ingredient Note: Although it is not the leanest cut of beef, chuck is still our choice for pot roast because it doesn't dry out during braising. You will find pockets of fat as you carve it, but they are easy to remove.

Print this recipe

(41) French Onion Burgers

For all of the cooking that I do, one of the things that I do NOT own is a cast iron skillet. I used to have one, but I have no idea where it came from (a roommate or old boyfriend, likely) and it was rusty. YUCK. I need to buy myself one for recipes just like this.... anybody have one they love?

In any case, I just used my grill pan, which worked fine! The burgers were nice and crispy on the outside and juicy on the inside. I was not sure about the salting step and the burgers were a touch salty for my taste. I can appreciate what the salt does (helps the crust form), so I'd just cut it down a little next time. We really liked this recipe and I will repeat it!

Oh and for your diet minded people out there - you must fight the temptation to buy leaner beef!!!! Did you hear me?! You need ground round. That's 85/15. No leaner or your burgers will crumble. Ok!? :) It's worth it, I promise!

---

French Onion Burgers

Source: Cooking Light, MARCH 1997
Yield: 4 servings

2 teaspoons vegetable oil
2 cups chopped onion
1 pound ground round
1/4 teaspoon pepper
1 large egg white, lightly beaten
1 teaspoon salt
4 (1 1/2-ounce) French bread rolls or hamburger buns, split and toasted
4 teaspoons fat-free French or blue cheese salad dressing

Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add onion; sauté 10 minutes or until tender. Spoon onion into a bowl; let cool.

Add beef, pepper, and egg white to onion, and stir well. Divide beef mixture into 4 equal portions, shaping into 3/4-inch-thick patties.

Sprinkle salt evenly over surface of skillet. Heat salt in skillet over high heat 2 minutes. Add patties; cook 5 minutes on each side or until done. Place patties on bottom halves of rolls; top each with 1 teaspoon French dressing and top halves of buns.

CALORIES 340 (21% from fat); FAT 7.8g (sat 2.4g,mono 3g,poly 1.8g); IRON 3.5mg; CHOLESTEROL 66mg; CALCIUM 40mg; CARBOHYDRATE 33.1g; SODIUM 957mg; PROTEIN 31.6g; FIBER 2.3g

Print this recipe

(34) Dijon Green Beans

This is a modification of a recipe I tried last week. It needed something, and the onions were the secret. These are light and easy to make. These beans will go into the regular rotation!

---

Dijon Green Beans

Yield: 4 generous servings
Source: An Amy original

1 lb fresh green beans, trimmed
1 medium onion, thinly sliced (about 1c)
1 Tbsp olive oil
1 Tbsp Dijon mustard
Salt & pepper to taste

1) Bring a large pot of salted water to a boil. Add the green beans and cook until the beans are fork tender - about 8 minutes.

2) Drain beans and return the empty pot to the stove. Heat the olive oil over medium-high heat. Add onions and saute until brown and tender, about 5 minutes. Remove pan from heat. Add Dijon mustard and salt and pepper to taste. Stir 30 seconds until combined with onions. Return green beans to the pan and stir until well combined with the onions.

Nutritional Info
Calories: 79.2, Total Fat: 3.6 g, Cholesterol: 0.0 mg, Sodium: 97.6 mg, Total Carbs: 10.5 g, Dietary Fiber: 4.4 g, Protein: 2.4 g

(31) Mike's Amazing Queso Dip

Whenever we gather with my husband's side of the family, my father-in-law, Mike, makes this insane dip. Everyone stands around the counter, hovered over the mini-crockpot, inhaling this dip! I made it for the first time the other day and I had to keep track of what exactly went into it so I could share it with you! WARNING: This stuff is addictive and not low-fat. Sorry :) We love this with the tortilla chip scoops, but it's also great with Frito scoops, too!

---

Mike's Amazing Queso Dip

3/4 cup diced onion
3/4 cup diced green pepper
1 Tbsp olive oil
1/2 tube of bulk (breakfast) sausage - you can use mild or hot
1 (15 ounce) can Hormel chili - with or without beans, your choice (I like beans!)
16 oz brick of Velveeta - use Pepper Jack or Mexican
2 Tbsp diced jalapenos (or more if you like the heat!)

1) Heat oil over medium-high heat. Saute onion and pepper until lightly brown and soft. Spoon the vegetables into the bottom of the mini crock-pot or dish you will be preparing the dip in.

2) In the same skillet, cook the sausage until browned. Spoon out into the dish with the vegetables (avoid as much of the fat as possible).

3) Cut Velveeta into large cubes and add to the sausage and vegetables. Pour in chili and diced jalapenos. Cook over low heat until the cheese has melted and ingredients are well combined. Enjoy with tortilla or corn chips!

(29) Chicken and Sausage Gumbo

This was our Superbowl meal - ready to cheer on the Saints to victory!! It was pretty easy to put together, very filling and very tasty. It wasn't spicy enough for my liking, so I added more Tabasco. I will make this again for sure!

---

Chicken and Sausage Gumbo

Yield: 6 servings (serving size: 1 2/3 cups gumbo and 1/2 cup rice)
Source: Cooking Light, JUNE 2007

1/4 cup all-purpose flour (about 1 ounce)
2 tablespoons olive oil
2 1/2 cups finely chopped yellow onion (1 large)
1 1/2 cups finely chopped green bell pepper (1 large)
1 cup finely chopped celery
3 garlic cloves, minced
1 1/2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
8 ounces light smoked sausage, cut into 1-inch pieces (such as Healthy Choice brand)
2 (14 1/2-ounce) cans no-salt-added organic diced tomatoes
2 (14-ounce) cans fat-free, less-sodium chicken broth
1/4 teaspoon Worcestershire sauce
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon hot sauce
3 cups hot cooked rice

Place flour in a large Dutch oven over medium heat; cook 20 minutes or until light brown, stirring constantly with a whisk. (If flour browns too fast, remove pan from heat; stir constantly until it cools down.) Remove flour from pan, and set aside.

Add oil to pan. Stir in onion, bell pepper, and celery; cook 10 minutes or until onion is tender, stirring frequently. Stir in garlic; cook 30 seconds. Remove onion mixture from pan; set aside.

Increase heat to medium-high; add chicken and sausage to pan. Cook 4 minutes or until chicken is done; return onion mixture to pan. Remove pan from heat. Sprinkle reserved flour over chicken mixture; stir well. Return pan to medium heat. Drain 1 can tomatoes; stir in 1 can drained tomatoes and 1 can undrained tomatoes. Cook 2 minutes, stirring constantly. Add broth, Worcestershire, and bay leaves; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Discard bay leaves. Stir in salt, black pepper, and hot sauce. Serve over rice.

CALORIES 419 (20% from fat); FAT 9.2g (sat 2.1g,mono 4.2g,poly 1.1g); IRON 3.5mg; CHOLESTEROL 82mg; CALCIUM 42mg; CARBOHYDRATE 44.2g; SODIUM 888mg; PROTEIN 35.8g; FIBER 3.3g

(23) Make-Ahead Breakfast Casserole

As I mentioned last night, this was pretty easy to put together (about 20 minutes start to finish). Look for the tube of turkey sausage in the freezer section. I haven't eaten in quite a while and it was surprisingly tasty!! I had to cook the casserole about 10 minutes longer than written because it was still really wet in the center.

I have to admit, one serving was a tease! I wanted more! This was really good and I will make it again. You could serve 4 good size servings for weekend guests or put this on a brunch spread with other goodies. Did I mention this was good!? YUM!

---

Make-Ahead Breakfast Casserole

Yield: 6 servings (serving size: about 1 cup)
Source: Cooking Light Magazine, May 2007

8 ounces ciabatta bread, cut into 1-inch cubes
Cooking spray
1 pound turkey breakfast sausage
1/2 cup chopped green onions
1 1/4 cups fat-free milk
1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
2 large eggs
1 (8-ounce) carton egg substitute
2 tablespoons chopped fresh parsley

Preheat oven to 400°.

Arrange bread cubes in a single layer on a baking sheet. Bake at 400° for 8 minutes or until toasted.

Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Combine sausage, bread, and onions in a large bowl. Combine milk, cheese, eggs, and egg substitute in a medium bowl, stirring with a whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Uncover casserole. Bake at 350° for 50 minutes or until set and lightly browned. Sprinkle with parsley; serve immediately.

CALORIES 344 (28% from fat); FAT 10.8g (sat 4.2g,mono 2.2g,poly 1g); IRON 3.3mg; CHOLESTEROL 123mg; CALCIUM 227mg; CARBOHYDRATE 26.4g; SODIUM 983mg; PROTEIN 28.7g; FIBER 1g

(20) Ultimate Beef Chili

This was a very filling, hearty chili. I love beans and lots of veggie in my chili, so this was a hit!! I left a little of the ribs/seeds in 1 of the jalapenos which didn't do a thing for the heat. I needed more heat, so I added some cayenne pepper. I also added salt and 2 soup cans worth of water after I added the beans. Oh, and you know that I did not use the bay leaves!!

---

Ultimate Beef Chili

Source: Eating Well Magazine January/February 1999
Yield: 12 servings, 1 cup each

Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices.

Active Time: 1 hour | Total Time: 3 1/4 hours

1 pound beef round, trimmed and cut into 1/2-inch chunks
Salt & freshly ground pepper, to taste
1 1/2 tablespoons canola oil, divided
3 onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons dried oregano
12 ounces dark or light beer
1 28-ounce can diced tomatoes
8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
2 bay leaves
3 19-ounce cans dark kidney beans, rinsed (I used 4 15-ounce cans)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice

1. Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.

2. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.

3. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.

4. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.

Nutrition
Per serving : 235 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 24 mg Cholesterol; 31 g Carbohydrates; 17 g Protein; 11 g Fiber; 496 mg Sodium; 582 mg Potassium

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.
For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce.

(13) Beef, Barley, and Mushroom Soup with Goat Cheese Bruschetta

January, cold, winter = soups! Of course I failed to check the weather when I picked this recipe and it was 80 degrees out today! But it still hit the spot. This made a HUMONGOUS serving (2 cups each) and wasn't too hard to put together. I let it simmer for 1.5 hours because I was waiting for my husband to get home. Delish!!

I also have to say, I was really excited to get to cook with herbs de Provence! I had bought a big bag of them when we were in Paris and forgot all about it!! So when I found them in the back of the cabinet, I was extra happy :) I love Paris!!

---

Beef, Barley, and Mushroom Soup with Goat Cheese Bruschetta

Source: Cooking Light, Soups and Stews
Yield: 6 servings (serving size = 1.5c soup and 1 pc bread)

2 tsp vegetable oil
2 large onions, each cut into 8 wedges
1/3 c chopped shallots
2 Tbsp minced garlic
1 lb sirloin beef tips
1 (8oz) package presliced mushrooms
3 cups water
1/2 cup uncooked pearl barley
1/2 cup Burgundy or other dry red wine
1 Tbsp Worcestershire sauce
1 tsp dried herbs de Provence
1/2 tsp salt
1/2 tsp black pepper
2 (14oz) cans fat-free, less-sodium beef broth
6 (1/2") slices French Bread
cooking spray
2 oz herbed goat cheese

1) Heat oil in a Dutch oven over medium-high heat. Add onions, shallots, and garlic; saute 6 minutes or until lightly browned. Add beef and mushrooms; saute 8 minutes, scraping pan to loosen browned bits. Add water and next 7 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hr or until barley is tender.

2) Preheat broiler. Place bread slices on a baking sheet; lightly coat tops of bread with cooking spray. Broil 2 minutes or until toasted. Turn bread slices over, spread goat cheese evenly over bread slices. Broil until cheese begins to bubble. Cool 1 minute. Serve with soup.

Calories 321, fat 7.9g, protein 24.5g, carb 37.7g, Fiber 4.9g, chol 38mg, iron 3.5mg, sodium 777mg, calc 66mg

(10) Rigatoni Mediterranean

This is a solid 3 star recipe. It's not AWESOME, but it was hearty, flavorful, and worth making. I feel like it was missing something, but I can't seem to put my finger on it. My husband suggested kalamata olives. I agree, or think maybe some red pepper flakes, a bit of tomato paste (to boost the tomato flavor) or even some sundried tomatoes! Anyway, a very filling dinner. Took about an hour to chop, saute, and bake.

---

Rigatoni Mediterranean

Source: Cooking Light Magazine, July 2007
Yield: 10 servings (serving size: about 2 cups)

This is an easy and delicious meal. Allowing this entrée to stand about 20 minutes after baking allows the flavors to meld.

1 pound uncooked rigatoni
1/4 cup olive oil, divided
5 1/2 cups diced peeled eggplant (about 1 pound)
6 garlic cloves, minced
2 cups thinly sliced Walla Walla or other sweet onion (about 1 large)
1 large zucchini, halved lengthwise and thinly sliced (about 2 cups)
3/4 cup thinly sliced green onions (about 6)
1/4 cup chopped fresh basil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can organic crushed tomatoes, undrained
2 cups (8 ounces) shredded part-skim mozzarella cheese
Cooking spray
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preheat oven to 350°.

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

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan, and sauté 6 minutes or until lightly browned. Drain on a paper towel-lined plate.

Heat remaining 2 tablespoons oil in pan over medium heat. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add sweet onion, zucchini, and green onions to pan; cook for 6 minutes or until tender, stirring occasionally. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.

Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer the pasta mixture to a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake an additional 5 minutes.

CALORIES 346 (29% from fat); FAT 11g (sat 4g,mono 5.3g,poly 0.8g); IRON 2.5mg; CHOLESTEROL 17mg; CALCIUM 224mg; CARBOHYDRATE 45.7g; SODIUM 397mg; PROTEIN 15.7g; FIBER 5g

(2) Crisp Mashed Potato Cakes

Back in the saddle again, kind of.... I tell you, I would like to claim mommy brain sometimes. If you have kids, you know what I mean. I was cooking, talking to my husband, singing songs with the baby, fixing her food, etc etc. So I wasn't 100% focused on cooking. I totally failed to cook the green onions. OOPS. I realized it as I was putting the tray in the oven. We don't mind raw green onions, so it was fine.

These were DELISH. Let me make a few suggestions. First, don't make them too big. Secondly, don't be tempted to over cheese them. I know, I know, I wanted to just PILE the cheese in, but that would equal disaster. Also a good shortcut - I used my favorite refrigerated mashed potatoes (please note that nobody is paying me anything for saying this!! I just love these!):

The recipe suggests that you flip them. I flipped one and was like "no freaking way". So I didn't flip any of the others. That's FINE. They needed browning, so I gave them a minute or two under the broiler before I brought them out. I hope you'll try these. They are delish and something different for a side dish!

---

Crisp Mashed Potato Cakes

Yield: 6 servings (serving size: 1 potato cake)
Source: Cooking Light Magazine, November 2007.

Cheddar cheese, bacon, and a panko coating make these a satisfying side dish.

Cooking spray
1/2 cup chopped green onions
2 cups mashed potatoes, chilled
2 tablespoons shredded extrasharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 center-cut bacon slice, cooked and crumbled
3/4 cup panko (Japanese breadcrumbs)

Preheat oven to 425°.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. Remove from heat.

Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish. Dredge patties in panko. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; bake an additional 12 minutes or until golden.

CALORIES 122 (16% from fat); FAT 2.2g (sat 1.1g,mono 0.5g,poly 0.1g); IRON 0.3mg; CHOLESTEROL 6mg; CALCIUM 40mg; CARBOHYDRATE 22g; SODIUM 290mg; PROTEIN 3.6g; FIBER 2g

(121) Spinach Gratin

In my book this recipe is hands down the winner of my Christmas meals!! OH HOLY GOODNESS!! I wanted to eat this and not much else. I thought I had ruined it after I added the salt. It calls for a full Tablespoon. I put half of that in there and it was SALTY. But it sat in the fridge while we went to church on Christmas Eve. Then we came home and I baked it. VOILA. Not salty at all - just right! So try a teaspoon or a tsp and a half. You can always salt it on your plate after you serve it!

Also, we used plain swiss instead of Gruyere. Gruyere cost a fortune ($12 for a small square at my grocery store!) and maybe I'm cheap, but I went for swiss. It was still delish! This is a recipe I see getting repeated often.

PS: This seems to yield 12 (or more) servings, not 8.

---

Spinach Gratin

Source: Barefoot Contessa Parties
Yield: 8 servings (but to me, more like 12+!)

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

(116) Classic Beef Pot Roast

I normally make my pot roast in the crockpot and I use a slightly different flavor/veggie combo. I liked this in the oven because we didn't have to wait all day for it! It's a knife and fork kind of pot roast. It was tender, but it was not falling apart like my crockpot version does.

I will make it again but will make a few adjustments. First, I will leave out the potatoes and instead do more carrots, some onion chunks, and whole mushrooms. We love mushrooms :) I will also serve it over noodles or mashed potatoes. There was so much delicious sauce, it needed something to soak it all up!

PS: I'm not sure this makes 10 servings....

---

Classic Beef Pot Roast

Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts for this traditional recipe.

Yield: 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)
Source: Cooking Light Magazine, October 2006

1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)

Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Nutritional Information
Calories: 307 (31% from fat), Fat: 10.4g (sat 3.5g,mono 4.8g,poly 0.5g), Protein: 28.6g, Carbohydrate: 23.7g, Fiber: 2.8g, Cholesterol: 85mg, Iron: 3.9mg, Sodium: 340mg, Calcium: 34mg

(109) Stacey's Sausage Stuffing

This comes from Stacey who was kind enough to share the recipe with me! She told me that it is "so good and so easy" and that she was excited for Thanksgiving to get here so she could hog on it :) After having made it, I can't say that I blame her!! She gave me her roundabout way of making it, but I'm going to try to write out exactly how I did it! I tested it today because I hated the idea of making a totally new recipe with an audience of 25 people! eek!

This makes a full 13x9" pan. I used only 8 oz of mushrooms, but I think for Thanksgiving, I'm going to use 16oz because the mushrooms are SO GOOD in this!

1/2 lb mild sausage (bulk - the kind in the tube)
1/2 lb hot sausage (again, bulk - the breakfast kind!)
1 large onion, diced
2 stalks celery, diced
3-4 Tbsp unsalted butter
16 oz sliced baby bella mushrooms
14 oz bag of cubed herb stuffing (Pepperidge Farms)
2 cups chicken broth
1 cup water
handful of chopped sage (I used about 5 or 6 leaves)
handful of chopped fresh parsley (I used a few pinches of dried)
cracked black pepper - to your personal liking (I forgot this step! oops! I will probably use about 1/4 tsp next time I make it)

1) Cook the sausages in a skillet over medium-high heat until no longer pink. Chop up with your spatula so you don't have too many big hunks of sausage. [Stacey says she runs hers through the food processor!] Remove from skillet with a slotted spoon & place in a bowl. Wipe grease from skillet.

2) Melt 3-4 Tbsp of butter in skillet. Saute onions and celery until translucent and tender. Add mushrooms and saute until softened.

3) Place stuffing cubes in a large bowl. Soften the cubes with 1c water and 1c chicken broth. Add the onion/celery/mushroom mix and sausage to the stuffing cubes. Add the sage, parsley, and black pepper. Stir with a big spoon or use your hands to combine. Gradually add the remaining 1c of broth  until the stuffing is wet. (you can use even more water after this if you think you need it. I only needed the 3c liquid)

4) Spoon stuffing into a 13x9" pan sprayed with Pam. Bake at 350 degrees for 30-45 minutes (until browned and crispy on top). Enjoy!

(108) Bacon and Brown Sugar-Braised Collard Greens

I might live in Florida, but I was raised in Virginia - Southern Virginia, to be exact. I grew up eating collards and Smithfield ham and biscuits and corn pudding and all those other yummy southern dishes *drool*. I don't normally make collards following a recipe, but I had pulled this one out to try.

I made a few changes - I added 3 cups of water when the collards started cooking. I also added 2 more cups of water at the 1 hour mark. I cooked them 2 hours on a really low simmer. They were fine at 1 hr, but in my opinion, collards are one of those things you can't cook too much!!

PS: They were spicy, so if you dont like the heat, cut the red pepper down to 1/4 tsp or less!

---

Bacon and Brown Sugar-Braised Collard Greens

Yield: 8 servings (serving size: 1/2 cup)
Source: Cooking Light, JUNE 2007

Cooking collard greens in a lightly sweetened braising liquid curbs their bitter bite. This Southern-inspired side dish is great with grilled pork chops and corn bread.

2 bacon slices
1 cup chopped onion
1 garlic clove, minced
2 cups water
1 tablespoon brown sugar
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1 (16-ounce) package prewashed torn collard greens

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add onion and garlic to drippings in pan; cook over medium heat 5 minutes or until tender, stirring occasionally. Stir in crumbled bacon, 2 cups water, and next 4 ingredients (through pepper). Gradually add greens. Cover, reduce heat, and simmer 1 hour or until tender.

Calories 60 (42% from fat); Fat 2.8g (sat 0.9g,mono 1.2g,poly 0.4g); Iron 0.2mg; Cholesterol 4mg; Calcium 90mg; Carbohydrate 7.2g; Sodium 208mg; Protein 2.3g; Fiber 2.4g

(99) Italian White Bean and Spinach Soup

This was an easy soup to put together. I love how hearty it was, even without meat! And the calorie count can't be beat! It for sure needed some salt and a hit of hot pepper flakes. I will make this soup again!

PS: I did not chop the spinach, rather I tore it with my hands as I threw it in the pot. I used about half a bag of spinach and also needed to add a touch of water to make sure the soup didn't get too thick.

---

Italian White Bean and Spinach Soup

Dried shiitake mushrooms lend this appetizer soup rich intensity. It's delightful with a grilled cheese sandwich for a light supper.

Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light Magazine, November 2007

1 (1-ounce) package dried shiitake mushrooms
2 cups boiling water
2 teaspoons olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
4 cups chopped fresh spinach
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
Fresh thyme (optional)
Crushed red pepper (optional)

Combine mushrooms and 2 cups boiling water in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and mushrooms to pan; sauté 5 minutes or until tender. Add the reserved mushroom liquid, spinach, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Garnish with thyme and red pepper, if desired.

Nutritional Information
Calories: 78 (22% from fat), Fat: 1.9g (sat 0.3g,mono 1.1g,poly 0.4g), Protein: 2.8g, Carbohydrate: 13.5g, Fiber: 2.9g, Cholesterol: 0.0mg, Iron: 1.3mg, Sodium: 261mg, Calcium: 42mg

(79) Fresh Tomato, Sausage, and Pecorino Pasta

This was another superfast and delish dinner. It was also SUPER filling. 2 cups of pasta!?! Sign me up!! If I could make one suggestion, it would be to let the dish sit after you add the pasta in... just let it sit for like 5 minutes so the sauce can soak in!

---

Fresh Tomato, Sausage, and Pecorino Pasta

Ripe, late-summer tomatoes are juicy and delicious in this entrée, with no seeding or peeling necessary.

Yield: 4 servings (serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)
Source: Cooking Light Magazine, September 2009

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

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.

Wine note: Italian sausage craves a clean-tasting wine with the substance to complement the rest of the dish without overwhelming it. The smoky 2006 San Lorenzo Verdicchio Vigna Delle Oche ($23) is a great choice. -Gary Vaynerchuck

Nutritional Information
Calories: 389, Fat: 10.7g (sat 4g,mono 4.5g,poly 0.7g), Protein: 21.6g, Carbohydrate: 53.5g, Fiber: 4.5g, Cholesterol: 27mg, Iron: 3.3mg, Sodium: 595mg, Calcium: 159mg