Saturday, July 31, 2010

Grilled Salmon with Peaches

  • 1 cup quinoa, rinsed and drained
  • 2 cups ripe peaches, pitted and cut into thin wedges
  • 1/4 cup finely chopped red onion
  • 1/4 cup packed fresh mint leaves, finely chopped, plus additional for garnish
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon cayenne (ground red pepper)
  • 4 pieces (6 ounces each) salmon fillet
  • 2 cups sugar snap peas, strings removed

1.Prepare outdoor grill for covered direct grilling on medium.
2.Prepare quinoa as label directs.
3.Meanwhile, in medium bowl, combine peaches, onion, mint, vinegar, 1/8 teaspoon cayenne, and 1/8 teaspoon salt.
4.Season flesh side of salmon with remaining 1/8 teaspoon cayenne and 1/8 teaspoon salt. Place on grill, skin side down. Cover and cook 5 minutes. Carefully turn and cook 4 to 6 minutes longer or until salmon is just opaque in center. Transfer to plate; cool slightly. Carefully peel off skin; discard.
5.Stir snap peas into quinoa. Cover and cook 2 minutes longer. Divide quinoa and snap peas among serving plates. Top with salmon and peach mixture. Garnish with mint.

Notes & Tips:
Yum! I tasted the peach mixture before putting it on top of the salmon, and I'm glad I did, it needed a splash of balsamic vinegar. I also didn't dust the salmon with cayenne, b/c I was a little afraid of the spiciness after tasting the kick the peaches had, so instead I dusted it with paprika. You can substitute couscous or rice for the quinoa if you'd like.

Nutrition Facts:
Calories 465
Total Fat 13g
Saturated Fat 2g
Cholesterol 93mg
Sodium 375mg
Total Carbohydrate 43g
Dietary Fiber 6g
Protein 42g

Thursday, July 29, 2010

Cool & Crunchy Chicken Tacos

Recipe Taken From:
The Pampered Chef 2010

  • 12 hard yellow corn taco shells
  • 1 small head romaine lettuce (about 2 cups shredded)
  • 1-2 limes, divided
  • 1/2 cup mayonnaise
  • 2 tsp ground cumin
  • 1/4 tsp cayenne pepper (optional)
  • 3 cups diced grilled chicken breasts
  • 1/2 small jicama
  • 1 small mango
  • 1/2 cup loosely packed fresh cilantro
  • 1/4 tsp salt
  • 1 avocado, peeled and sliced (optional)


1. Prepare taco shells according to package directions; set aside. Shred lettuce. Zest limes 1 tsp. Juice limes to measure 3 tbsp. Place zest, 1 tbsp of the juice, mayonnaise, cumin and cayenne pepper, if desired, in Mixing Bowl; mix well. Spoon about 1/3 cup of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well.

2. Peel jicama and mango. Slice jicama. Slice jicama and mango into 1/4-in strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in another mixing Bowl; mix well.

3. Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over tacos.

Notes & Tips:
The mango I bought wasn't ripe by the time I wanted to eat this so instead of mango I used a large tomato, diced. Also, I used soft tacos, b/c really I don't like hard taco shells at all. I LOVED this recipe. I will def. be making it again. The only "complaint" I have about this recipe is that it really uses alot of bowls. This is the first time I've used jicama, I was really pleased with it. I loved the tart flavor of the jicama. I have another recipe this week that uses it. I can't wait to try it. Also, be careful with the cayenne pepper if you decide to use it, it's great but gives the sauce a pretty feisty kick.

Nutrition Facts:
6 servings
Calories 370, Fat 21g, Carbs 24g, Protein 22g

© 2010 The Pampered Chef used under license.

Wednesday, July 28, 2010

Thai Beef & Noodle Salad

Recipe Taken From:
Women's Day Magazine

• 1 package (3 3/4 oz) cellophane noodles
• 4 cups boiling water
• 3/4 cup halved snow peas
• 1/4 cup white vinegar
• 2 Tbsp sugar
• 1 tsp grated ginger
• 1/2 tsp kosher salt
• 8 oz thickly sliced deli roast beef, cut in strips
• 1 1/2 cups sliced seedless cucumber
• 1/2 cup sliced fresh mint
• 1/4 cup chopped peanuts (optional)

1. Put noodles and snow peas in a large bowl. Pour in boiling water and let sit 10 minutes until noodles are tender. Drain; rinse under cold running water and drain again. Shake colander to remove excess water, then return to bowl.

2. Combine vinegar, sugar, ginger and salt in a jar; shake to dissolve sugar.

3. Pour dressing over noodles and snow peas; add remaining ingredients (except peanuts) and toss to coat. Sprinkle each serving with peanuts if desired.

Notes & Tips:
I had to add a little soy sauce to this recipe, because I found it a little bland. I also decided against the mint, and used a little of the leftover pesto. I also still can't find good snow peas in Kansas so I used fresh green beans.

Calories 200Total Fat 2 g Saturated Fat 1 g Cholesterol 25 mg Sodium 536 mg Total Carbohydrate 34 g Dietary Fiber 2 g Protein 12 g

Monday, July 26, 2010

Basil Pesto

Recipe Taken From:
Eating Well Magazine, August/September 2005

  • 2 cups packed fresh basil leaves, (2-3 bunches)
  • 1/4 cup walnut pieces, toasted (see Tip)
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons water
  • 1 large clove garlic, quartered
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Place basil, walnuts, Parmigiano-Reggiano, garlic, salt and pepper in a food processor; pulse a few times, Drizzle olive oil and a tiny bit of water while pulsing until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

Tips & Notes:
Tip: To toast walnuts: Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes.

I did a double batch of this and it only came out to about 1.5 cups of pesto, so go heavy on the basil.

Nutrition Facts:
Per 2-tablespoon serving: 83 calories; 8 g fat (1 g sat, 5 g mono); 2 mg cholesterol; 1 g carbohydrates; 2 g protein; 1 g fiber; 176 mg sodium; 104 mg potassium.

Raw Tomato Sauce with Angel Hair Pasta

Recipe Taken From:
Eating Well Magazine, August/September 2006

  • 1 1/2 pounds plum tomatoes, chopped
  • 1/3 cup diced fresh part-skim mozzarella
  • 2 tablespoons olives
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh marjoram
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

Combine tomatoes, mozzarella, olives, vinegar, oil and garlic. Add basil, marjoram, salt and pepper. Let stand to allow tomatoes to release their juices, about 10 minutes. Serve over angel hair pasta.

Notes & Tips

A friend from work brought in some incredible homegrown tomatoes today and I just had to have them for supper. The "marinade" used in this is excellent, and the fresh tomatoes made it out of this world good! I didn't use the marjoram though, b/c I didn't have any so I just used green onions. I served this alongside of pan seared Tilapia.

Nutrition Facts:
Per serving: 141 calories; 10 g fat (1 g sat, 7 g mono); 2 mg cholesterol; 8 g carbohydrates; 6 g protein; 3 g fiber; 386 mg sodium; 412 mg potassium.

Saturday, July 24, 2010

Quick Artichoke Pasta Salad

Recipe taken from:

  • 1 cup salad macaroni, or other medium-size pasta
  • 1 (6.5 ounce) jar marinated artichoke hearts
  • 1/2 cup mushrooms, quartered
  • 1 cup cherry tomatoes, halved
  • 1 cup pitted black olives
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 tablespoon dried oregano
  • 2 cloves garlic, minced
  • salt and pepper to taste

1.Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
2.In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

Notes & Tips:
Very yummy and easy to make! You could add chicken to make it a full meal.

Nutrition Facts:
Amount Per Serving Calories: 155 Total Fat: 5.5g Cholesterol: 0mg

Thursday, July 22, 2010

Thai Shrimp Stir-Fry

Recipe taken from:
Taste of Home August 2007

  • 2 medium sweet red peppers, cut into thin slices
  • 1 teaspoon canola oil
  • 1 cup fresh snow peas
  • 1/2 cup thinly sliced green onions
  • 1 garlic clove, minced
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-fat peanut butter
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound uncooked medium shrimp, peeled and deveined
  • Hot cooked fettuccine or rice

In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm.
In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine. Yield: 4 servings.

Notes & Tips:
I used frozen peas instead of snow peas, since I can't seem to find snow peas anywhere around Kansas. Also, you can use chunky peanut butter if you'd like a more peanutty flavor.

Nutrition Facts:
One serving (1 cup stir-fry mixture, calculated without pasta) equals 206 calories, 8 g fat (1 g saturated fat), 168 mg cholesterol, 565 mg sodium, 12 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 3 very lean meat, 1 vegetable, 1 fat, 1/2 starch.

Monday, July 19, 2010

Turkey Tenderloins with Squash

  • 3/4 c Orange juice
  • 3 tb Honey mustard
  • 1 tb Worcestershire
  • 1 lb Turkey breast tenderloin
  • 3 md Yellow squash
  • 1 1/4 c Chicken broth
  • 1 1/4 c Quick cooking rice

Combine the orange juice concentrate, honey mustard and Worcestershire sauce in a bowl. Set aside 1/4 cup of the mixture.

Spray a skillet with cooking spray. Heat over medium heat and add the turkey tenderloin steaks. Brown for 3 minutes on each side. Add the sliced squash and 1/2 cup of the oj mixture to the pan and bring to a boil. Reduce heat. Cover and simmer for 8 minutes until turkey is tender and cooked through.

In a small sauce pan, bring the chicken broth to a boil. Remove from heat and add the quick cooking rice and the 1/4 cup of reserved orange juice mixture. Cover and let stand for 5 minutes. Stir before serving. Serve rice with the turkey and squash.

Notes & Tips:
I didn't really love this dish. I liked the way the sauce flavored the turkey, but I didn't like how it tasted with the squash. I didn't make the rice the way the recipe calls for. I used only 1/4 cup of broth with 1/4 cup of the sauce to make couscous. I liked the way it tasted with couscous, but the squash really kinda ruined it for me.

Thursday, July 15, 2010

Videlia Onion Pork Loin

  • 2 cups Videlia Onion Dressing
  • 2lb Pork Tenderloin
  • 2 tablespoons honey

Mix dressing with honey. Marinade Pork tenderloin in videlia onion dressing mix overnight. Remove pork from marinade and grill 15 mins. each side. Serve with grilled veggies of your choice.

Notes & Tips:
A very simple and tasty summer grilling recipe. I first tried this with chicken months ago, but while I was eating the chicken I kept thinking it would be great. The marinade tastes great with the pork. It may need a little extra salt depending on your taste.

Nutrition Facts:

Calories 143, Total Fat 3g, Total Carbohydrate 0g, Dietary Fiber 0g, Protein 13g

Wednesday, July 14, 2010

Silver White Birthday Cake

Recipe taken from:
Betty Crocker Cookbook

  • 2 cups sifted flour
  • 1 1/2 cups sugar
  • 1 tsp salt
  • 3 1/2 tsp baking powder
  • 1/2 cup shortening
  • 3/4 cup milk
  • 1 tsp vanilla
  • 4 large egg whites

Mix together dry ingredients. Mix in shortening. Pour in 1/2 cup milk and vanilla extract. Beat for 2 minutes on medium speed. Add 1/4 cup milk and egg whites to mix and beat for 2 minutes. Pour into two eight inch round pans. Bake at 350 degrees for 25 - 30 minutes or until done.

Notes & Tips:
I frosted this using Betty's White Mountain Frosting. Makes a great easy birthday cake.

Tuesday, July 13, 2010

BLT Salad

Recipe taken from:

  • 1 pound bacon
  • 3/4 cup mayonnaise
  • 1/4 cup milk
  • 1 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • salt to taste
  • 1 head romaine lettuce - rinsed, dried and shredded
  • 2 large tomatoes, chopped
  • 2 cups seasoned croutons

1.Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
2.In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
3.Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Notes & Tips:
I halved this recipe since obviously I won't be having a pound of bacon by myself. Even half of this recipe still made plenty for leftovers. I just didn't mix the dressing in with part of the ingredients so it didn't get soggy.

Nutrition Facts:
Original recipe serves 6
Calories: 421 Total Fat: 35.1g Cholesterol: 40mg

Saturday, July 10, 2010

Veggie Kabobs

Recipe taken from:


  • 1 pint mushrooms
  • 1 pint cherry tomatoes
  • 3 to 4 zucchinis
  • 2 onions
  • 1 eggplant
  • 1 green bell pepper
  • 1 red bell pepper


  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • salt and pepper to taste
  • 1 tablespoon dried thyme
  • 2 large garlic cloves, minced


Clean and prepare vegetables: remove mushroom stems, seed peppers and peel onions. Cut all veggies into bite sized chunks, except for cherry tomatoes. Blend marinade ingredients until mixed thoroughly, preferably in a food processor. Alternating vegetables, thread them onto skewers. Brush with the marinade. Coat grill rack with vegetable spray and place rack on grill over medium hot coals. Place kabobs on rack and cook 15 to 20 minutes or till done Grill 4 inches from the coals. Turn and baste frequently with the marinade. Cook for 10 to 15 minutes, until vegetables are tender

Notes & Tips:

I made this recipe for a pot luck on Friday. The potluck was for a guy in our office who has PKU (a disorder when your body can not break down protein). The marinade is very good, you can change the herb to fit your preference.

Friday, July 9, 2010

Chicken and Bean Burritos

  • 8 Chicken tenders, thawed
  • 1 package taco seasoning
  • 1/4 cup water
  • 1 can low fat refried beans
  • 1 can black beans, drained
  • 3/4 cup salsa
  • 8 tortillas
  • sour cream
  • shredded cheese


Begin cooking the chicken tenders in a little bit of canola oil over medium high heat. While they are cooking, mix the package of taco seasoning with 1/4 cup of water. Mix until well blended. Pour seasoning in with chicken, turn down heat to medium and cook covered for 10 minutes. While that is cooking in a small bowl, mix refried beans with black beans and salsa. Mix until creamy. Remove chicken from pan, place on cutting board. Put bean mixture in pan with leftover sauce. Stir until well blended. Cook on low. Shred chicken with fork. Put chicken back in the pan with the beans, stir. Heat on low until all ingredients are heated through. Put chicken, bean mixture on tortillas, top with sour cream and cheese. Roll into a burrito.

Notes & Tips:

The mixture also tastes great as a dip. Serve with rice.

Tuesday, July 6, 2010

Bacon Asparagus Pizza

Recipe inspired by:

  • 5 thick slices bacon, cut into 1 inch pieces
  • 1 unbaked pizza crust
  • 1 pound shredded mozzarella cheese
  • 1 cup chopped fresh asparagus
  • 1 cup halved cherry or grape tomatoes
  • 1 (11 ounce) log fresh chevre (goat cheese)
  • 1 teaspoon red pepper flakes
  • freshly ground black pepper to taste

1.Preheat the oven to 375 degrees F (190 degrees C).
2.Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
3.Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
4.Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.

Notes & Tips:
I was looking for an unusual way to use of some of my leftover fresh asparagus when I stumbled upon this. VERY yummy, if you like "gourmet" pizzas, which I happen to love. I would suggest maybe flash steaming the asparagus if you don't like crisp veggies on your pizza. Also, I added some baby bella mushrooms, which really tasted great with this. I used pre-made pizza crust and pre-made pizza sauce, b/c tonight, I feel rather lazy. Also, I used a mixture of mozzarella cheese, goat cheese, and Gorgonzola, b/c I didn't have enough of any to cover the pizza. The result was pretty tasty.

Nutrition Facts:
Calories: 429 Total Fat: 25.2g Cholesterol: 75mg

Monday, July 5, 2010

Grilled Garlic Flank Steak Salad

  • 1/2 cup low sodium soy sauce
  • 1 (1 1/2-pound) whole flank steak, scored
  • 2 teaspoons minced garlic
  • 2 tablespoons vegetable oil
  • 2 heads romaine lettuce, outer leaves discarded, inner leaves separated and left whole or chopped
  • 1 pint cherry tomatoes, sliced in half lengthwise
  • 1 small red onion, cut into 1/4-inch slices
  • 2 ounces Parmigiano-Reggiano cheese, shaved or grated
  • Salt and freshly ground black pepper, to taste
  • Dressing to taste


1.Make 3 shallow cuts on each side of meat. Place meat in a shallow dish or plastic bag. Lightly sprinkle both sides of meat with salt and pepper. Combine garlic and oil and press into the meat. Pour soy sauce over top. Marinate 20 minutes or up to 12hours. Wipe off excess garlic with paper towel. Reseason with salt and pepper.

2.Prepare grill to medium hot. While grill is heating, arrange lettuce, tomatoes and onions on platter or individual plates. Spray grill rack with non-stick cooking spray for the grill. Place meat on rack grill 4 to 6 minutes over direct heat; with tongs, turn the meat and grill an additional 4 to 5 minutes for rare to medium-rare.

3.Transfer meat to cutting board and allow meat to rest for 5 minutes before carving. Cut meat across grain into 1/4-inch bite-size strips. Arrange on top of composed salad. Drizzle salad dressing of your choice. Sprinkle with pepper and cheese. Serve. Pass additional dressing.

Notes & Tips:
This is one of my favorite summer salads. Slice the meat thin in a diagonal across the grain of the meat for best results.

Nutrition Facts:
Serves 6
Calories: 301 Total Fat: 24.2g Cholesterol: 35mg

Thursday, July 1, 2010

Gorgonzola Turkey Burgers

  • 1lb ground turkey
  • 4oz. crumbled Gorgonzola
  • 1 1/2 tbsp. garlic salt
  • 1 tsp. black pepper


Combine all ingredients, form into patties, spray grill with nonstick spray and grill 7-9 mins, or until cooked through. Serve on buns with lettuce and roasted red pepper strips.

Notes & Tips:

I served this on those thin wheat buns. The patties aren't too big so that size bun is perfect. You can purchase roasted red pepper strips in the pickle aisle at the grocery store.

Nutrition Facts:

360 calories, 22g Fat, 0g Carbs, 37g Protein