May I just say OH MY! *drool* These were a little work (a little, not a ton!) and SO SO SO worth it. Please, make them PLEASE!
Peach Mojitos
Use a wooden muddler to crush the mint mixture in the pitcher, if available. The procedure releases the mint's essential oils, melding them with the lime juice.
Yield: 10 servings (serving size: about 2/3 cup)
Source: Cooking Light Magazine, June 2008
3 cups coarsely chopped peeled ripe peaches (about 1 pound)
1 teaspoon grated lime rind
1 cup fresh lime juice (about 4 large limes)
3/4 cup sugar
1/2 cup packed mint leaves
2 cups white rum
4 cups club soda, chilled
Crushed ice
Mint sprigs (optional)
1. Place peaches in a blender or food processor; process until smooth. Press peach puree through a fine sieve into a bowl; discard solids.
2. Combine rind, lime juice, sugar, and mint in a large pitcher; crush juice mixture with the back of a long spoon. Add peach puree and rum to pitcher, stirring until sugar dissolves. Stir in club soda. Serve over crushed ice. Garnish with mint sprigs, if desired.
Nutritional Information
Calories: 186 (1% from fat), Fat: 0.1g (sat 0.0g,mono 0.0g,poly 0.1g), Protein: 0.6g, Carbohydrate: 21.6g, Fiber: 0.9g, Cholesterol: 0.0mg, Iron: 0.3mg, Sodium: 21mg, Calcium: 14mg
Sunday, August 9, 2009
Saturday, August 8, 2009
(62) Marmalade Chicken
This dish was something different for me - I don't normally do the fruity thing with meat, but I'm glad I took a chance! The shallots gave the sauce a caramelize onion flavor (don't skip them!) and the marmalade just gave the perfect hint of sweet. I will definitely make this again!
Marmalade Chicken
Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.
Yield: 4 servings
Source: Eating Well Magazine, January/February 2009
1 cup reduced-sodium chicken broth
2 tablespoons red-wine vinegar
2 tablespoons orange marmalade
1 teaspoon Dijon mustard
1 teaspoon cornstarch
1 pound chicken tenders (see Note)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
6 teaspoons extra-virgin olive oil, divided
2 large shallots, minced
1 teaspoon freshly grated orange zest
1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
2. Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
3. Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.
NUTRITION INFORMATION:
Per serving: 213 calories; 8 g fat (1 g sat, 5 g mono); 68 mg cholesterol; 10 g carbohydrate; 27 g protein; 0 g fiber; 246 mg sodium; 55 mg potassium.
Marmalade Chicken
Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.
Yield: 4 servings
Source: Eating Well Magazine, January/February 2009
1 cup reduced-sodium chicken broth
2 tablespoons red-wine vinegar
2 tablespoons orange marmalade
1 teaspoon Dijon mustard
1 teaspoon cornstarch
1 pound chicken tenders (see Note)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
6 teaspoons extra-virgin olive oil, divided
2 large shallots, minced
1 teaspoon freshly grated orange zest
1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
2. Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
3. Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.
NUTRITION INFORMATION:
Per serving: 213 calories; 8 g fat (1 g sat, 5 g mono); 68 mg cholesterol; 10 g carbohydrate; 27 g protein; 0 g fiber; 246 mg sodium; 55 mg potassium.
Thursday, August 6, 2009
Why oh why oh why?
Am I the only person in the world who can not make rice? I think I might be. I can not make a good pot of rice to save my life, so I've come here to ask for help - PLEASE! I need tips, pointers, a play-by-play, SOMETHING. I can't live the rest of my life without rice.
I have tried the rice cooker. I have tried on the stove. I have tried in the microwave. It's either too wet, too dry, burned, etc. blah. I suck. HELP!
Please and thank you!
I have tried the rice cooker. I have tried on the stove. I have tried in the microwave. It's either too wet, too dry, burned, etc. blah. I suck. HELP!
Please and thank you!
Wednesday, August 5, 2009
(61) Spinach-Cheese Bake
I thought for SURE this recipe had bombed - it was just so weird looking after it was put together. I was really anticipating having chips and salsa for dinner... but guess what!? It was not a bomb at all! It was VERY tasty! This came out almost like a spinach lasagna - good texture and great flavors. YUM. I cut it as 8 servings vs. 12 and served with breaded pork chops and some fruit. I'll make this again for sure!
Spinach-Cheese Bake
You can assemble the casserole in less than 10 minutes by using preshredded cheeses. Pair this dish with fresh berry salad and mini muffins for a lovely Mother's Day or graduation brunch.
Yield: 12 servings
Source: Cooking Light Magazine, May 2007
1 tablespoon butter, melted
Cooking spray
2 (6-ounce) packages fresh baby spinach
1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
1 1/3 cups all-purpose flour (about 5 3/4 ounces)
1 1/2 cups fat-free milk
1 cup egg substitute
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1) Preheat oven to 350°.
2) Pour the butter into the bottom of a 13 x 9-inch baking dish coated with cooking spray; tilt dish to coat. Place spinach evenly in bottom of dish; sprinkle evenly with cheeses.
3) Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended. Pour milk mixture over cheese. Bake at 350° for 40 minutes or until lightly browned. Serve immediately.
Nutritional Information
Calories: 157 (34% from fat), Fat: 6g (sat 3.7g,mono 1.7g,poly 0.4g), Protein: 10.8g, Carbohydrate: 15.1g, Fiber: 1.6g, Cholesterol: 18mg, Iron: 2.6mg, Sodium: 494mg, Calcium: 263mg
Spinach-Cheese Bake
You can assemble the casserole in less than 10 minutes by using preshredded cheeses. Pair this dish with fresh berry salad and mini muffins for a lovely Mother's Day or graduation brunch.
Yield: 12 servings
Source: Cooking Light Magazine, May 2007
1 tablespoon butter, melted
Cooking spray
2 (6-ounce) packages fresh baby spinach
1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
1 1/3 cups all-purpose flour (about 5 3/4 ounces)
1 1/2 cups fat-free milk
1 cup egg substitute
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1) Preheat oven to 350°.
2) Pour the butter into the bottom of a 13 x 9-inch baking dish coated with cooking spray; tilt dish to coat. Place spinach evenly in bottom of dish; sprinkle evenly with cheeses.
3) Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended. Pour milk mixture over cheese. Bake at 350° for 40 minutes or until lightly browned. Serve immediately.
Nutritional Information
Calories: 157 (34% from fat), Fat: 6g (sat 3.7g,mono 1.7g,poly 0.4g), Protein: 10.8g, Carbohydrate: 15.1g, Fiber: 1.6g, Cholesterol: 18mg, Iron: 2.6mg, Sodium: 494mg, Calcium: 263mg
Tuesday, August 4, 2009
(60) Steak & Potato Kebabs with Creamy Cilantro Sauce
To quote my daughter - OH WOW! YuM! These were great. Super easy to prepare and delish! We had a big day, lots of food, so I skipped the rice I was going to make and I'm glad I did. 2 skewers were plenty of food. We finished the meal off with a cool bowl of fruit with whipped cream. HEAVEN!
Steak & Potato Kebabs with Creamy Cilantro Sauce
Source: Eating Well Magazine, May/June 2009
Yield: 4 servings (2 kebabs each)
Steak kebabs get a Southwestern spin with poblano peppers and a creamy sauce spiked with cilantro, chile powder, cumin and vinegar. The potatoes are partially cooked in the microwave before putting them on the grill so they’re done at the same time as faster-cooking steak, peppers and onions. Serve with: Green salad and Spanish rice.
1/2 cup packed fresh cilantro leaves, minced
2 tablespoons red-wine vinegar or cider vinegar
2 tablespoons reduced-fat sour cream
1 small clove garlic, minced
1 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
8 new or baby red potatoes
1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces
2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
1 teaspoon extra-virgin olive oil
1 large sweet onion, cut into 1-inch chunks
1. Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.
2. Preheat grill to high.
3. Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
4. Toss the potatoes, steak and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.
NUTRITION INFORMATION:
Per serving: 271 calories; 9 g fat (3 g sat, 4 g mono); 65 mg cholesterol; 17 g carbohydrate; 30 g protein; 2 g fiber; 368 mg sodium; 786 mg potassium.
Nutrition bonus: Vitamin C & Zinc (35% daily value), Potassium (22% dv), Iron (15% dv).
(59) Tex-Mex Egg Casserole
My mom has been making this for years. I've never tried it myself, but today was the magic day! I made it for a retirement brunch at work and it was a success! I love this casserole so much. Serve it with a little sour cream and mmmmmmmm a great Tex Mex breakfast! I used skim milk and next time I will try Eggbeaters just to see how that works. If you try it, please tell me what you think!
Tex-Mex Egg Casserole
8 eggs
2 c. milk (counting liquid from Rotel)
1t. salt
5 slices of bread cubed (a good layer on bottom of pan)
2 c. grated cheese (I use cheddar.)
1 can Rotel
Cube bread and place in bottom of a 13 x 9 dish sprayed with cooking spray. Drain Rotel liquid into a 2 cup measuring cup. Add enough milk to make 2 cups of liquid. Beat eggs, liquid mixture, and salt together. Spread drained Rotel over bread layer. Sprinkle 1.5 cups of cheese over bread. Pour egg mixture over that and top w/remaining 1/2 cup cheese. Refrigerate overnight.
Bake at 350° for 30-45 min. until lightly brown on top. (The bottom tends to get too dark if left too long.) Serve with sour cream as a topping.
Tex-Mex Egg Casserole
8 eggs
2 c. milk (counting liquid from Rotel)
1t. salt
5 slices of bread cubed (a good layer on bottom of pan)
2 c. grated cheese (I use cheddar.)
1 can Rotel
Cube bread and place in bottom of a 13 x 9 dish sprayed with cooking spray. Drain Rotel liquid into a 2 cup measuring cup. Add enough milk to make 2 cups of liquid. Beat eggs, liquid mixture, and salt together. Spread drained Rotel over bread layer. Sprinkle 1.5 cups of cheese over bread. Pour egg mixture over that and top w/remaining 1/2 cup cheese. Refrigerate overnight.
Bake at 350° for 30-45 min. until lightly brown on top. (The bottom tends to get too dark if left too long.) Serve with sour cream as a topping.
(58) Skillet Chicken Souvlaki
This dinner was such a nice change of pace! I made the sauce first because I wanted it to sit and let the flavors meld together. I thought "Oh no, not enough food" when I served it up, but once we got it loaded into the pitas, it was MORE than enough. I served with the recommended Greek salad. Will make this one again for sure!
Skillet Chicken Souvlaki
For the salad, combine 5 cups torn romaine lettuce, 1/3 cup sliced red onion, and 3 sliced pepperoncini peppers. Combine 2 tablespoons red wine vinegar, 2 tablespoons olive oil, and 1/4 teaspoon salt; toss with salad. Top with 1/4 cup crumbled feta cheese and 3 tablespoons halved kalamata olives.
Yield: 4 servings (serving size: 1 cup chicken mixture, 1/4 cup sauce, 1 pita, and about 1/4 cup tomatoes)
Source: Cooking Light Magazine, August 2009
1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups vertically sliced onion (about 1 medium)
1 cup thinly sliced green bell pepper (about 1)
2 teaspoons bottled minced garlic
1/2 teaspoon dried oregano
1/2 cup grated English cucumber
1/4 cup 2% Greek-style yogurt (such as Fage)
1/4 cup reduced-fat sour cream
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
4 (6-inch) whole-wheat soft pitas, cut in half
2 plum tomatoes, thinly sliced
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan; sauté 5 minutes or until done. Remove from pan.
2. Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.
3. Combine cucumber and next 6 ingredients (through 1/8 teaspoon salt). Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.
Nutritional Information
Calories:361, Fat:7.4g (sat 2.3g,mono 3.3g,poly 0.8g), Protein:35.1g, Carbohydrate:39g, Fiber:4.7g, Cholesterol:72mg, Iron:3.1mg, Sodium:589mg, Calcium:105mg
Skillet Chicken Souvlaki
For the salad, combine 5 cups torn romaine lettuce, 1/3 cup sliced red onion, and 3 sliced pepperoncini peppers. Combine 2 tablespoons red wine vinegar, 2 tablespoons olive oil, and 1/4 teaspoon salt; toss with salad. Top with 1/4 cup crumbled feta cheese and 3 tablespoons halved kalamata olives.
Yield: 4 servings (serving size: 1 cup chicken mixture, 1/4 cup sauce, 1 pita, and about 1/4 cup tomatoes)
Source: Cooking Light Magazine, August 2009
1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups vertically sliced onion (about 1 medium)
1 cup thinly sliced green bell pepper (about 1)
2 teaspoons bottled minced garlic
1/2 teaspoon dried oregano
1/2 cup grated English cucumber
1/4 cup 2% Greek-style yogurt (such as Fage)
1/4 cup reduced-fat sour cream
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
4 (6-inch) whole-wheat soft pitas, cut in half
2 plum tomatoes, thinly sliced
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan; sauté 5 minutes or until done. Remove from pan.
2. Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.
3. Combine cucumber and next 6 ingredients (through 1/8 teaspoon salt). Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.
Nutritional Information
Calories:361, Fat:7.4g (sat 2.3g,mono 3.3g,poly 0.8g), Protein:35.1g, Carbohydrate:39g, Fiber:4.7g, Cholesterol:72mg, Iron:3.1mg, Sodium:589mg, Calcium:105mg
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