Wednesday, March 31, 2010

Marinated Salmon with Mango Kiwi Salsa

Recipe taken from:

1 tablespoon honey
2 teaspoons low-sodium soy sauce
1 teaspoon olive oil
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray

1/2 cup diced peeled mango
1/2 cup cubed peeled kiwifruit
1/4 cup chopped fresh cilantro
1/4 cup fresh orange juice

To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.

While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.

While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.

Nutrition Facts:
Calories:321, Fat:13.8g, Protein:36.8g, Carbohydrate:10.9g

Monday, March 29, 2010

Leftover Pork and Noodles

  • 1-1 1/2 lbs leftover pork roast, cubed
  • 1 tablespoon seasame oil
  • 3 cups noodles, rice noddles or egg noodles
  • 2 tablespoons soy sauce
  • 1 tsp. sugar
  • 1 tsp. rice vinager
  • 1 tsp. seasame seeds


Prepare noodles according to package. Whisk all sauce ingredients together and pour over pork. Serve sauce and pork over noodles. Sprinkle seasame seeds on top.

Notes & Tips:

This reicpe can also be used for chicken or beef. Very versitile. You can also add any veggies you'd like.

Nutrition Facts:

290 Calories, 9g Fat, 27g Carbs, 10g Protein

Sunday, March 28, 2010

Chipotle Grilled Pork with Strawberry Avacado Salsa

Recipe adapted from:
Taste of Home Cooking Light
June 2008

  • 1/4 cup minced chipotle chile, canned in adobo sauce
  • 3 tablespoons fresh lime juice
  • 1 1/2 cups (1/4-inch-thick) slices onion
  • 2 garlic cloves, crushed
  • 3 (1-pound) pork tenderloins, trimmed
  • 1 teaspoon salt
  • Cooking spray


  • 5 cups quartered strawberries (about 2 quarts)
  • 1 1/3 cups chopped peeled avocado (about 1 large)
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt

To prepare pork, combine first 4 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 2 hours, turning bag occasionally.
Prepare grill.
Remove pork from bag; discard marinade. Sprinkle pork evenly with 1 teaspoon salt. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning occasionally. Let stand 10 minutes; slice.

To prepare the salsa, combine strawberries and remaining ingredients in a medium bowl; toss gently. Serve immediately with pork.

Notes & Tips:
I didn't have chipotle peppers this time so I used a can of rotel tomatoes. Also, I didn't feel like grilling so I browned the pork in a pan on the stove then roasted it in the oven at 425 degrees for 40 minutes.

Nutrition Facts:
Serves 12

Saturday, March 27, 2010

Banana Pudding


•1 large pkg instant vanilla pudding, (6 ounces)
•2 1/2 cups cold milk
•1 can sweetened condensed milk, (14 ounces)
•1 container whipped topping, (16 ounces)
•sliced bananas
•vanilla wafer cookies


Mix pudding and milk; add condensed milk. Blend well; fold in half the whipped topping.
Alternate layers of pudding, bananas and vanilla wafers; top with remaining whipped topping and a few banana slices.

Notes & Tips:

I used instant pudding instead of regular and this was ready to go in a few hours.

Nutrition Facts:
Calories 213, Fat 2.5g, 30.5g Carbs, 5g Protein

Photo Credit:

Thursday, March 25, 2010

Chicken Pasta Primavera

  • 1 package Bowtie Pasta
  • 3 chicken breasts
  • 1 cup Fat Free Caesar Italian Dressing
  • 2 cups Peas
  • 2 cups Broccoli
  • 1/4 cup green onions, cut up
  • 2 tablespoons lemon pepper
  • 1 teaspoon salt
  • 1/2 cup White Balsamic Vinaigrette
  • 1/2 cup Gorgonzola cheese


With a fork, poke holes in chicken. In a large bowl marinate chicken in Fat Free Caesar Italian Dressing for 2 hours in refrigerator. Grill chicken on indoor grill (or outdoor if you'd like). Cook bowtie pasta according to package directions. Boil peas and broccoli until right before completely cooked. In large bowl, mix pasta, cut up chicken, peas, green onions, broccoli, lemon pepper, salt and White Balsamic Vinaigrette. When served top with Gorgonzola cheese.

Notes & Tips:
I used frozen peas and broccoli so this was super easy. The white balsamic vinaigrette can be found at Kroger/Dillons. It is incredible!

Nutrition Facts:
Serves 6
Calories 359, 11g fat, 46g carbs, 17g protein

Photo credit:

Wednesday, March 24, 2010

Grilled Pinapple with Ice Cream

Recipe from:
Runner's World March 2010

  • 3 Tablespoons melted butter
  • 2 Tablespoons brown sugar
  • 10 Pineapple slices
  • Vanilla Ice Cream

Melt butter and stir in brown sugar until dissolved. Brush on pineapple slices. Grill on both sides until warm and caramelized. Scoop 1 scoop of ice cream on each slice of pineapple.

Notes & Tips:
Super easy and yummy. I used the indoor grill so there weren't the pretty charcoal rings but it was still yummy.

Nutrition Facts:
Serves 10
Calories 188, Fat 6.6g, Carbs 29.6g, Protein 4g

Photo Credit:

Tuesday, March 23, 2010

Easy Beef Calzone

  • 1 Refrigerated pizza dough
  • 1/2lb ground beef
  • 1 Small onion, diced
  • 1/2 cup chopped mushrooms
  • 1 cup pizza sauce or spaghetti sauce
  • 1 cup shredded mozzarella cheese
  • Olive oil
  • Parmesan Cheese
Preheat oven 425 degrees. Brown the ground beef with the onion and mushrooms. Roll out pizza dough and cut into 4 squares. Place the ground beef mixture in the center of each square, top with pizza sauce and shredded cheese. Fold dough in half and press closed on all sides. Brush with olive oil and sprinkle with Parmesan cheese. Cut a few slits on top to vent. Bake for 20-25 mins. Let sit for 5-10 mins before serving.

Notes & Tips:
I used Pillsbury dough which is super easy.

Nutrition Facts:
4 Servings
400 calories, 12g fat, 27g carbohydrates, 21g protein

Monday, March 22, 2010

Honey Mustard Glazed Chicken

  • 2lb Chicken Breast
  • 1/2 cup grain mustard
  • 1/2 cup plain mustard
  • 1/3 cup honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard powder


Preheat oven to 375 degrees. Whisk all mustard, honey, "w" sauce and dry mustard in a bowl. Put chicken in baking dish season with salt and pepper then brush with 1/2 of the honey mustard mix on both sides of chicken. Bake for 35 minutes then brush with other half of the mustard mixture.

Notes & Tips:

I used whole grained mustard. It's the kind that has whole mustard seeds in it. You could substitute spicy brown mustard or regular Dijon mustard if you'd rather. This was served with a strawberry and spinach salad and steamed veggies.

Nutrition Facts:

Calories 348.4, Total Fat 15.7 g, Total Carbohydrate 23.0 g, Protein 30.2 g

Sunday, March 21, 2010

Roasted Pork Loin with Rice

  • 1-2lb pork loin
  • Garlic Salt
  • Fresh Ground Pepper
  • Mrs. Dash
  • 1 Tablespoon Olive Oil
  • Rice or noodles of your choice


Preheat oven 350 degrees.
Rub pork loin with olive oil, sprinkle on garlic salt, pepper and Mrs. Dash, rub in well.
Brown on all sides in pan over high heat.
In baking dish bake pork roast 30 mins per pound.
Slice and serve over rice.

Notes & Tips:

This is my most basic pork loin recipe. It can be adapted with any seasonings you're in the mood for. For as simple as this is, it's really really good.

Nutrition Facts:
Serving size: 3oz
122 Calories, 3g Fat, 0g Carbs, 22g Protein

Photo Credit:

Saturday, March 20, 2010

Orange-Cranberry Muffins

Recipe taken from:


  • 1 cup dried cranberries
  • 1/4 cup fresh orange juice
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
  • 1 teaspoon grated orange zest
  • 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
  • 2 large eggs, at room temperature
  • 1/2 cup milk


Preheat the oven to 375 degrees F.

Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.

Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

Notes & Tips:

Mmmm delicious. A wonderful quick breakfast. May need some orange zest next time, could be a little more orangey.

Nutrition Facts:

Calories 206 Total Fat 4g Total Carbohydrates 36g Protein 7g

Thursday, March 18, 2010

Sauteed Orange Shrimp With Rice

Recipe taken from:
Taste of Home
Simple & Delicious
March/April 2010


  • 1 package (8.8 ounces) ready-to-serve whole grain brown rice
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • 1 tablespoon Crisco® Pure Olive Oil
  • 1 tablespoon butter
  • 1/4 teaspoon cornstarch
  • 1/2 cup orange juice
  • 2 tablespoons minced fresh basil
  • 1/4 teaspoon salt


Cook rice according to package directions. Meanwhile, in a large
skillet, saute shrimp and garlic in oil and butter for 3-4 minutes
or until shrimp turn pink.
Combine cornstarch and orange juice until smooth; stir in the basil
and salt. Gradually stir into the skillet. Bring to a boil; cook and
stir for 1-2 minutes or until slightly thickened. Serve with rice.

Notes & Tips:
This recipe was SOO simple and wonderful. I bought vegetable fried rice and put the shrimp mixture on top. So yummy and easy and took less than 10 mins.

Nutrition Facts:
Yield: 3 servings.
1/2 cup shrimp mixture with 2/3 cup rice equals 365 calories, 12 g fat (3 g saturated fat), 194 mg cholesterol, 412 mg sodium,

Tuesday, March 16, 2010

Greek Nachos with Tzatziki Sauce

Recipe inspired by:
Kitchen 64's Greek Nachos & Tzatziki sauce from



  • Tortilla chips
  • Lettuce
  • Shredded Chicken
  • Tomatoes
  • Black Olives
  • Banana Peppers
  • Monetary Jack Cheese
  • Feta Cheese

Tzatziki Sauce:

  • 2 (8 ounce) containers plain yogurt
  • 2 cucumbers - peeled, seeded and diced
  • 2 tablespoons olive oil
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • 1 tablespoon chopped fresh dill
  • 3 cloves garlic, peeled


Combine all Tzatziki sauce ingredients in blender or food processor until smooth. Refrigerate at least an hour.

Assemble nachos and dip chips in the sauce.

Notes & Tips:
This was really good. I used steamed chicken for my chicken and the dill was wonderful!

Monday, March 15, 2010

Almond-Crusted Chicken Tender Salad

Recipe taken from:
Kikkoman Teriyaki ad
Photo Credit:


1/4 cup Kikkoman Teriyaki Marinade & Sauce
1/4 cup Sesame oil
2 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons Mandarin orange segments, crushed

1 pound chicken breast tenders
freshly ground black pepper
1 egg
1/2 cup all purpose flour
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1/2 panko breadcrumbs
1/2 cup almonds, finely chopped
2-3 tablespoons vegetable oil
6 cups mixed baby salad greens
1/2 cup Mandarin orange segments, drained


Orange-teriyaki-honey dressing:
Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel.

Chicken salad:
Season chicken tenders with pepper. Beat egg with teriyaki sauce in shallow bowl until well blended.

Place flour in shallow dish. Combine bread crumbs and almonds in another shallow dish.

Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture.

In 12-inch skillet, heat 2 tbsp vegetable oil over medium-high heat. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed.

Divide salad greens among 4 dinner plates. Arrange chicken and orange segments on greens. Serve with orange-teriyaki-honey dressing.

Notes & Tips:
The original recipe calls for olive oil and regular vinegar but I switched it to the more "Asian" versions of the ingredients. I was very happy with the result. I have made this with the original ingredients too and it came out great too. My big piece of advice with this is watch the chicken closely, as the almonds burn easily. Also the original recipe calls for orange peel and slices of oranges, I like using Mandarin oranges better.

Nutrition Facts:
Serves 4
Calories 174, Total Fat 4 g, Carbohydrate 4 g, Fiber 1 g, Protein 27 g. Exchanges: Lean Meat 3,Fat 0.5

Sunday, March 14, 2010

Garlic Caesar Dressing


  • 4 - 5 cloves mashed fresh garlic
  • 1 tsp. good red wine vinegar
  • 2 tsp balsamic vinegar
  • 1 Tbls. lemon (preferbly fresh)
  • 1 tsp. water
  • 1/2 tsp. dry mustard
  • 1-2 drops hot pepper sauce


Mix or blend all ingredients together.

Notes & Tips:

I think this tastes just as good as any fat free dressing on the shelves.

Nutrition Facts:

25 Calories, 0g Fat, 0g Carbs, 0g Protein

Saturday, March 13, 2010

Pioneer Woman's Best Lasagna Ever

Recipe and photo taken from:

  • 1-½ pound Ground Beef
  • 1 pound Hot Breakfast Sausage
  • 2 cloves Garlic, Minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 3 cups Lowfat Cottage Cheese
  • 2 whole Beaten Eggs
  • ½ cups Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Mozzarella Cheese
  • 1 package (10 Ounce) Lasagna Noodles
  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. Set aside.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat mixture over the top.
Repeat, ending with meat mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Notes & Tips:
Well, Mat is deploying in the morning, and he requested his "last home cooked meal for a year" to be lasagna. I have to admit, lasagna is not my specialty, I totally expected him to request chicken pot pie or baked spaghetti and meatballs. Well like I said since this isn't my specialty I turned to the best, Pioneer Woman. I have never made anything of hers that wasn't fabulous and this didn't disappoint! This really is the best lasagna ever and very super easy to make. It makes a HUGE pan so I will be freezing the rest for later.


Nutrition Facts:
Serves 12 (at least)
Calories 452, Fat 21.4g, Total Carbohydrates 36.5g, Protein 30.4g

Thursday, March 11, 2010

Homemade Brown Sugar

Have you ever caught yourself in the middle of making a recipe and you realize you're out of brown sugar?

Well don't fret, and don't run back out to the store. You just need two ingredients to make your own brown sugar.


•1 cup Granulated Sugar
•1 Tablespoon Molasses


Add the molasses to the white sugar. Mix well, being sure to scrape down the sides to coat all that nasty white stuff until it’s pleasantly brown. You can do it old school and just go at it with a fork, or an electric mixer will do the job quickly.

That's all there is to it!

This recipe is taken from:
damselindisdress on

Wednesday, March 10, 2010

Teriyaki Chicken Stir-Fry

Recipe adapted from:


  • 1 pound cut-up chicken breast for stir-fry
  • 1/2 cup teriyaki sauce
  • 2 tablespoons teriyaki sauce
  • 3 tablespoons lemon juice
  • 1 bag (16 ounces) frozen broccoli, carrots, water chestnuts and red peppers (or other combination)
  • 1 teaspoon sesame seeds
  • Hot cooked rice, couscous, or noodles, if desired


1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
2. Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice. Divide 2 tablespoons teriyaki sauce over three plates and sprinkle with sesame seeds.

Notes & Tips:

This is a super easy dinner. Especially if you buy the bag of stir fry veggies. You can always use fresh, just make sure to cute them up fairly small.

Very Good

Nutrition Facts:
Serves 3
Calories 215 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g); Cholesterol 70mg; Sodium 1870mg; Total Carbohydrate 15g (Dietary Fiber 3g); Protein 30g Percent Daily Value*: Iron 14% Exchanges: 3 Vegetable; 3 Very Lean Meat; 1 Fat

Tuesday, March 9, 2010

Tilapia Tacos with Salsa


  • 4 tilapia fillets
  • 2 tablespoons cumin powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 4 tortillas, 8in.


  • 1 can diced tomatoes, lightly drained
  • 1 onion, diced
  • 1 can corn, drained
  • 1 can black beans or white beans
  • 1 tablespoon cumin powder
  • 1 teaspoon garlic salt


Combine all ingredients and refrigerate. You can make this in advance, just cover the bowl in the refrigerator.

Combine cumin, garlic powder and salt on a plate. Dredge fish fillets in the spice mixture and grill on a table top grill, or bake (350 degrees for 15 mins.) or pan fry in a little bit of olive oil. Once fish is flaky put fish in tortilla and top with salsa.

Notes & Tips:
I served this with rice and chips for the left over salsa.

Really Good

Nutrition Facts:
Serves 2
400 calories, 8g fat, 50g carbs, 33g protein

Photo Credit:

Monday, March 8, 2010

Mediterranean Rice Salad with Chicken

Recipe taken from:


• 1/2 cup low fat balsamic vinaigrette
• ¼ cup chopped basil
• 2 cups cooked rice
• 1 1/2 cup of cooked chicken shredded
• ½ cup of grape tomatoes, large ones cut in half
• ½ cup string beans, cut into bite sized pieces
• ½ cup black pitted olives, rough chopped
• ¼ cup shredded carrots
• 1 scallion, chopped light green and white parts only
• 1 cup crumbled feta cheese or cubed mozzarella cheese

1.In a large bowl, whisk together the vinaigrette and basil.
2.Add rest of the ingredients, except the cheese.
3.Toss together well. Fold in the cheese.

Notes & Tips:
This is a wonderful salad to take to a pot-luck or just to make out of left overs. I used couscous instead of rice and I also substitute a drained can of corn and mushrooms in place of the string beans.

Really Good

Nutrition Facts:
Serves 3
431 calories, 17g fat, 45g Carbs, 26g Protein

Sunday, March 7, 2010

Nutty Bar Cheesecake


  • 24 Nutty Bars (little debbie cakes, 2 boxes)
  • 2 8oz packages cream cheese
  • 1 4oz package Instant Vanilla Pudding
  • 2 cups chunky peanut butter
  • 2 cups milk
  • 1 cup whipping cream
  • 1 tsp vanilla
  • 1/2 cup sugar
  • 1/2 cup melted butter


Unwrap 12 nutty bars, chop in blender until finely crushed, pour into bowl. Add butter and mix well. Press into bottom of a 12in spring form pan, set aside.

Unwrap remaining bars, and cut in half. Line the rim of the pan with the bars, standing up on end, creating the rest of the crust.

In a seperate bowl, whip cream cheese, milk, peanut butter and sugar together till fluffy.
Add whipping cream, pudding mix, vanilla to cream cheese mix and mix two min.
Pour filling into crust, Chill overnight.

Notes & Tips:
A few important notes about this recipe, I didn't have enough nutty bars (because my lovely husband ate some before I started making them) so I just make a crust with the crushed pieces and butter, IF YOU DO THIS, make sure to spray the pan with non-stick spray, or else it will look like the photo above. Also, I would reduce the amount of butter by half. This would also be best served with whipped cream. P.S. please don't judge my lack of birthday candle. Mat's getting ready to deploy and my head hasn't been on straight this week.

Mat says delicious, I say VERY peanutty.

Nutrition Facts:

Serves 18

Calories 585, Fat 43g, Carbohydrates 39g, Protein 13g

Saturday, March 6, 2010

Old Chicago Chicken, Spinach & Artichoke Calzone

Recipe taken from:

1 lb French bread dough (1 loaf of unbaked from your grocery store's bakery)
1 lb Chicken, cooked and cubed or shredded
1 can artichoke hearts, drained
2 cups spinach, cooked, squeezed of most liquid
1 onion, diced
2-4 cups mozzarella cheese, shredded (1 or 2 8 oz bags)
1 tablespoon extra virgin olive oil
1 tablespoon Italian seasoning, for sprinkling

Preheat oven to 400°F
On a lightly floured surface, roll out each ball of dough into rounds with 1/6 inch thickness (much like a pizza). On one side, add the filling.
Fold over the other side and pinch to close the edges. After pinching, roll the edges back to further seal the crust.
Transfer calzone (careful, don't tear it) to a lightly greased cookie sheet or jelly roll pan.
Lightly brush the calzones with olive oil or butter (this will help it brown).
Bake calzones for 15 minutes or until crust is brown all over,sprinkle with seasoning.
Serve with a side (for dipping) your favorite canned or homemade red sauce.

Notes & Tips:
This may not be the exact recipe for the Old Chicago Calzone, but I'd say it's pretty close and very yummy!


Nutrition Facts:
Serves 4
Calories 1091, Fat 48, Carbs 120, Protein 10, Sodium 2161

Photo Credit:

Friday, March 5, 2010

Garlic Parmesan Oven French Fries

Recipe taken from:


  • 4 russet potatoes
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1/2 cup grated Parmesan
  • 1 tablespoon garlic salt
    • Preparation:

      Preheat the oven to 400 degrees F.

      Cut potatoes into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily. Cooked about 3/4 of the way through. About 5 minutes.

      Drain carefully and put in a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown (about 15-20 minutes).

      Sprinkle with Parmesan and broil for 6 minutes or well-browned and crispy and the cheese is melted and caramelized. Remove and let cool for 2 minutes. Serve.

      Notes & Tips:
      Mat and I made burgers on the grill tonight and since most people have their own special way they like their burgers, I thought I'd put a pretty simple recipe for fries up. I use freshly grated parmesan.

      Good, the ones without parmesan were kinda bland.

      Nutrition Facts:
      290 calories, 15g fat, 15g carbs, 12g protein

      Photo Credit: What's Cookin' Chicago

      Thursday, March 4, 2010

      Lemon-Garlic Shrimp & Vegetables

      Recipe taken from:

      • 2 tablespoons canola oil, divided
      • 2 large red bell peppers, diced
      • 1 pound asparagus, trimmed and cut into 1-inch lengths
      • 2 teaspoons freshly grated lemon zest
      • 1/2 teaspoon salt, divided
      • 5 cloves garlic, minced
      • 2 pounds raw shrimp, (26-30 per pound), peeled and deveined
      • 1 cup reduced-sodium chicken broth
      • 1 teaspoon cornstarch
      • 2 tablespoons lemon juice
      • 2 tablespoons chopped fresh parsley

      1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
      2. Add the remaining 1 tablespoon oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

      Notes & Tips:
      From the original recipe I halved the oil, the original called for 4 tablespoons, I thought that was way too much and I think I was right. I also doubled the shrimp and halved the asparagus. (The original calls for 2lbs of asparagus and 1lb of shrimp. I served this with couscous, yum yum.

      Really really good!

      Nutrition Facts:
      Serves 4
      227 calories; 7 g fat (1 g sat, 4 g mono); 174 mg cholesterol; 14 g carbohydrates; 28 g protein; 4 g fiber; 514 mg sodium; 670 mg potassium.

      Wednesday, March 3, 2010

      Pork Fattoush

      Recipe taken from:


      • 1 tablespoon olive oil
      • 1 1/2 teaspoons bottled minced garlic
      • 3/4 teaspoon salt, divided
      • 1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes
      • 2 (7-inch) pitas
      • 3 cups chopped tomato
      • 1/2 cup chopped green onions
      • 1/3 cup chopped fresh mint
      • 1 tablespoon balsamic vinegar
      • 1 teaspoon lemon juice
      • 1 cucumber, peeled, quartered lengthwise, and sliced into 1/4-inch pieces
      • 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
      • 1/2 chopped red onion

        Preheat oven to 400°.

        Heat oil in a large nonstick skillet over medium-high heat. Combine garlic, 1/2 teaspoon salt, and pork, tossing well to coat. Let stand 5 minutes.

        Arrange pitas in a single layer directly on oven rack. Bake at 400° for 5 minutes or until crisp; transfer to a wire rack.

        While pitas bake, add pork mixture to pan; cook 5 minutes or until done, stirring frequently. Place pork mixture in a large bowl. Stir in remaining 1/4 teaspoon salt, tomato, onions, mint, vinegar, juice, cucumber, red pepper and peppers. Break the toasted pita bread into bite-sized pieces. Add pita pieces to pork mixture; toss to combine.

        Notes & Tips:
        Fattoush is a traditional Lebbonese food served as a starter, without meat. Adding the meat makes it more of a main dish. We thought this dish was a tad bland, the oven toasted pita chips made this dish. I also added the red onion. I think next time I would make this and use less mint, and maybe some crushed red pepper. Also, I think feta cheese would be a great addition.

        Good, kind of bland, too much mint.

        Nutrition Facts:
        Calories: 314 (25% from fat)
        Fat: 8.6g (sat 2.1g,mono 4.6g,poly 1.3g)
        Protein: 28.9g
        Carbohydrate: 30g

      Photo taken from

      Tuesday, March 2, 2010

      Little Grill

      Tonight Mat and I had dinner with some great friends at a great place we'd never visited before, Little Grill.

      Little grill is a backwoods cantina kind of place. Laid back style of business, the owner even came out to introduce the entertainment.

      The food is predominately Jamaican with the option to have the sauce on the side. I took advantage of the sauce on the side option and I'm glad I did. The jerk sauce was the kind that made your mouth burn minutes after you've swallowed your bite. This was my first experience with Jamaican food and I have to say it isn't my favorite. I ordered the grilled chicken breast with the jerk sauce on the side. It was good but it didn't blow me away. The grilled chicken was something I could have fixed at home on the grill. We did order the German Chocolate Cake, now that was yummy.

      Overall I think I enjoyed the atmosphere more than the food. I would go again, the prices were very reasonable and the cool, laid-back, bar atmosphere are enough to draw me back

      Dinner prices range from $7.50 - $14.95.

      Photo is not from Little Grill, but since I didn't take a picture of it, it's a picture of traditional Jamaican food, Jerk Chicken. Photo credit,

      Monday, March 1, 2010

      Chicken with Spinach and Peas

      3 Chicken Breasts, cubed
      1 Tablespoon Canola Oil
      2 Cups Frozen Spinach
      1 Cup Frozen Peas
      Garlic Salt and Pepper
      1 Tablespoon McCormick Perfect Pinch Caribbean Seasoning
      1 Dash of Ginger
      1 Can Manderine Oranges, drained

      Season chicken with garlic salt, pepper and McCorrmick seasoning and sautee in canola oil until no longer pink. Add peas and spinach, cover and cook for 5-10 mins on medium high heat until veggies are no longer frozen and chicken is cooked throughout. Add drained oranges and cook uncovered for 2-3 more minutes or until oranges are warmed.

      Notes & Tips:
      This is another of those, I'll just throw a bunch of stuff together and hope it turns out kinda nights. One note on the recipe, if you don't like ginger feel free to omit that, but please don't omit the garlic salt, it really bumps up the flavors. I served this with steamed potatoes seasoned with the same seasoning I used on the chicken and a small salad.

      Very Good!

      Nutrition Facts:
      Serves 3
      246 Calories, 8g Fat, 17g Carbs, 30g Protein