Monday, August 30, 2010

Baked Potato with Bacon and Egg

Ingredients: (Per Potato)

1 slice of bacon
1 large egg
1 small shallot
1 tsp low fat mayonnaise
Freshly ground black pepper


Put the egg in to a pan of cold water, bring up to the boil and simmer for about six minutes. Remove it from the pan, gently crack the shell on a hard surface and peel it carefully under running water. Place it in a small mixing bowl.

Grill 1 slice of bacon and pat dry with paper towel to get rid of as much grease and fat as possible. Slice finely and put them in to the bowl with the egg.

Peel and finely slice the small shallot and add it to the bowl, along with the mayonnaise. Stir everything well with a fork, breaking up the egg. Season with pepper only as sufficient salt should be obtained from the bacon. Spoon over the baked potato.

Notes & Tips:
I think this would taste awesome with an over easy egg on top instead of doing the hard boiled egg, too.

Sunday, August 29, 2010

Halibut with Creamy Mushroom & Herb Sauce

  • 2 Halibut Steaks about 4oz each
  • 1/2 Tbsp garlic salt
  • 1 tsp lemon pepper
  • 1 tsp Old Bay seasoning
  • 1 Tbsp butter
  • 1/4 cup red onion, diced
  • 1/2 cup baby bella mushrooms, sliced
  • 1/2 cup chicken stock
  • 1/2 tsp tarragon
  • 1/2 tsp basil
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 3/4 cup milk
  • 1 Tbsp corn starch


Preheat oven to 400 degrees. Season fish with garlic salt, lemon pepper and Old Bay. Bake for 16 minutes.

Meanwhile, in medium sauce pan, melt butter and saute onions and mushrooms until soft. Add chicken stock and spices simmer for 3 minutes. Add milk and simmer for 2 minutes. Add cornstarch to cool water and mix with fork until combined. Add cornstarch mixture to milk and stir quickly for 3 minutes while simmering. Turn heat down and let simmer for 3 minutes. Spoon sauce over finished halibut steaks. Serves 2.

Notes & Tips:

I served this with a baked potato and broccoli.

Wednesday, August 25, 2010

Honey Garlic Pork Chops

  • 1/4 + 1/8 cup honey
  • 3 tbsp soy sauce
  • 6 cloves garlic, minced
  • 6 pork loin chops, boneless, trimmed of excess fat, 4 oz each

In a shallow dish, whisk together honey, soy sauce and garlic.
Coat chops in mixture.
Reserve left over honey mixture for basting.
Place chops on greased baking dish and bake at 400 for 20 mins or until completely cooked through. Basting 2 times.

Notes & Tips:
I served this with brown rice and steamed carrots. Very very yummy! I think it would be great marinated overnight too.

Nutrition Facts:
Number of Servings: 6
Calories: 214.5
Total Fat: 6.0 g
Cholesterol: 50.8 mg
Sodium: 544.2 mg
Total Carbs: 19.3 g
Dietary Fiber: 0.2 g
Protein: 20.9 g

Sunday, August 22, 2010

Strawberry Pretzel Dessert

  • 2 c. crushed pretzels
  • 3/4 c. melted butter
  • 3 tbsp. brown sugar
  • 1 (8 oz.) cream cheese, room temp.
  • 1 c. sugar
  • 1 lg. Cool Whip (16oz)
  • 1 (6 oz.) box strawberry gelatin
  • 2 c. boiling water
  • 2 (10 oz.) pkg. frozen strawberries, including juice (fresh berries slightly mashed and sweetened may be used)

Preheat oven to 400 degrees.
Mix crushed pretzels, butter and sugar and pour into a 9 x 13 pan. Press into the bottom and bake at 400 degrees for 8 minutes. Beat the cream cheese with 1 cup sugar. Stir into the Cool Whip. Spread on cooled pretzel crust.
Mix together the gelatin, boiling water and frozen strawberries. Let set in refrigerator until it begins to jell. Pour over cheese mixture and refrigerate several hours or overnight. This can be served as a salad or a dessert.

Notes & Tips:
Very yummy and an easy pot luck dish!

Thursday, August 19, 2010

Chicken and Glass Noodle Salad

Recipe Taken From:
Cooking Light Magazine, August 2010

  • 1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons low sodium soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon crushed red pepper flakes
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup matchstick-cut or grated carrot
  • 1/2 cup red bell pepper strips
  • 1/3 cup thinly sliced red onion
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon chopped fresh mint
  • 1/2 cup chopped unsalted dry-roasted peanuts
  • 1 tbsp sesame oil

1. Place noodles in a large bowl. Cover with very hot tap water, and let stand 15 minutes.

2. While noodles soak, combine vinegar and next 4 ingredients, stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.

3. Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.

Notes & Tips:
I decided against using the peanuts, I don't really know why but I don't think they really would add anything to the dish. It also needed salt, which I used garlic salt. I really enjoyed this light, low cooking recipe. Also, I didn't have any rotisserie chicken, so I just steam cooked some chicken breasts and shredded them.

Nutritional Information:
Fat:11.7g (sat 2g,mono 5.4g,poly 3.5g)

Wednesday, August 18, 2010

Prosciutto Peach and Sweet Lettuce Salad

Recipe Taken From:
Cooking Light Magazine, August 2010

  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh mint
  • 1 (6.5-ounce) package sweet butter lettuce mix
  • 2 large ripe peaches, cut into wedges
  • 3 ounces very thin slices prosciutto, cut into 1-inch pieces
  • 3 ounces ricotta salata cheese, divided into 4 equal pieces
  • 2 tablespoons dry-roasted sunflower seed kernels
  • Small mint leaves (optional)

1. Combine first 4 ingredients, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Stir in chopped mint.

2. Combine lettuce mix and peach wedges in a large bowl. Drizzle lettuce mixture with dressing; toss gently to coat. Arrange about 2 cups salad in each of 4 bowls; top each serving with 3/4 ounce prosciutto, 1 piece of ricotta salata, and about 2 teaspoons sunflower seed kernels. Garnish with small mint leaves, if desired.

Notes & Tips:
This is a great salad for summer. Easy to make and no cooking!

Nutritional Information:
Fat:13.5g (sat 3.2g,mono 5.9g,poly 2.2g)

Monday, August 16, 2010

Sweet and Spicy Citrus Tilapia

Recipe taken from:
Cooking Light Magazine, August 2010

  • 4 (6-ounce) tilapia fillets
  • Cooking spray
  • 1/2 cup fresh orange juice (about 1 orange)
  • 3 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lower-sodium soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, crushed
  • 1/2 teaspoon paprika

1. Arrange fish in a single layer in a shallow roasting pan coated with cooking spray. Combine orange juice and next 9 ingredients (through garlic); pour over fish. Let stand 15 minutes.

2. Preheat broiler.

3. Sprinkle fish with paprika; broil 15 minutes or until desired degree of doneness. Drizzle sauce over fish. Serves 4.

Notes & Tips:
I served this with a small salad and green beans. I really liked the sauce on the fish. I think it would taste great as a chicken marinade too.

Nutritional Information:
Fat:6.6g (sat 1.5g,mono 3.4g,poly 1.2g)

Saturday, August 14, 2010

Havarti-Stuffed Chicken

Recipe Adapted From:
Real Simple Magazine, August 2010

  • 4 6oz boneless, skinless chicken breasts
  • 4 oz dill Havarti cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried dill
  • cooking spray


Preheat oven to 375 degrees. Cut a pocket in each chicken breast. Dividing evenly, stuff with cheese, close pocket. Season with salt, pepper and dill. Cook in oven for 40 minutes or until chicken is cooked through.

Notes & Tips:

YUM! I love Havarti cheese and this chicken was just delish. All of my cheese fell out of my chicken, which was just fine I just scooped it back into the pocket. I served this with Parmesan noodles.

Nutrition Facts:

334 calories, 17g fat, 0g carbs, 39g protein

Thursday, August 12, 2010

Prosciutto and Melon Pasta Salad

Recipe Taken From:
Cooking Light Magazine, August 2010

  • 8 ounces uncooked legume-based farfalle pasta (such as Barilla Plus)
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons white wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, coarsely chopped
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 cup baby arugula
  • 3/4 cup diced cantaloupe
  • 1/4 cup thinly vertically sliced shallots
  • 2 tablespoons torn mint leaves
  • 2 ounces thinly sliced prosciutto, cut into 2-inch-long strips
  • 1 ounce shaved Parmigiano-Reggiano cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain; cool to room temperature.

2. Combine lemon juice and next 6 ingredients (through garlic) in a food processor; process to blend. With processor on, slowly pour olive oil through food chute; process for 15 seconds or until blended.

3. Combine cooled pasta, arugula, cantaloupe, shallots, mint, and prosciutto in a large bowl. Drizzle the dressing over salad just before serving, and toss gently to coat. Top salad with cheese.

Notes & Tips:
Well this was different, I'm not really sure I liked it. I think the combination of melon and pasta. The textures didn't mix well. I did like the dressing, and I love prosciutto.

Nutritional Information
Serves 4
Fat:12.8g (sat 2.9g,mono 7.5g,poly 1.6g)

Wednesday, August 11, 2010

Mahi Mahi with Bacon-Tomato Butter

Recipe Taken From:
Cooking Light Magazine, August 2010

  • 4 (6-ounce) mahimahi fillets
  • Cooking spray
  • 1/4 teaspoon table salt, divided
  • 1 slice center-cut bacon, finely chopped
  • 1 garlic clove, thinly sliced
  • 1/4 teaspoon paprika
  • 2 plum tomatoes, seeded and diced
  • 2 tablespoons butter


1. Sprinkle 1/8 teaspoon table salt evenly over fish. Lightly coat fish with cooking spray. Place fish, skin side down, over direct heat on grill rack coated with cooking spray; grill 2 minutes or until well marked. Turn fish over and move to indirect heat; grill 12 minutes or until desired degree of doneness.

2. Heat a small skillet over medium heat; add bacon to pan. Cook 5 minutes or until bacon is almost crisp, stirring occasionally. Add garlic; cook for 2 minutes, stirring frequently. Add paprika, and cook for 20 seconds, stirring constantly. Add tomatoes, and cook for 3 minutes. Stir in butter. Remove from heat; stir in remaining 1/8 teaspoon table salt. Place 1 fillet on each of 4 plates; top each serving with about 2 tablespoons tomato mixture.

Notes & Tips:
I used frozen Mahi Mahi fillets, if you want to use fresh you should "brine" the fish in salt dissolved in water for 20 mins. I also used "I can't believe it's not butter" the recipe still tasted great! I'm sure it would taste even better with real butter.

Nutritional Information:
Serves 4
Fat:8g (sat 4.4g,mono 1.7g,poly 0.5g)

Monday, August 9, 2010

Zucchini Tomato Frittata

Recipe Adapted From:
Healthy Cooking Magazine

  • 1/3 cup tomatoes, diced
  • 1.5 cups of eggs, whisked
  • 1/2 cup 2% cottage cheese
  • 2 green onions, chopped
  • 1 Tbsp. dried basil
  • 1/8 tsp. crushed red pepper flakes
  • 1 cup sliced zucchini
  • 1 cup fresh broccoli florets
  • 1 medium sweet red pepper, chopped
  • 2 tsp. canola oil
  • 2 Tbsp. grated Parmesan cheese


In a large bowl, whisk eggs, cottage cheese, onions, basil, pepper flakes and tomatoes, set aside. In a 10 in. ovenproof skillet (cast iron) saute zucchini, broccoli and red pepper in oil until tender. Reduce heat; top with egg mixture. Cover and cook for 4-6 mins. or until nearly set.

Uncover and skillet. Sprinkle with Parmesan cheese. Broil for 3-4 inches from the heat for 3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Notes & Tips:

You can very easily use egg substitute in this recipe for a lighter meal. Serve with biscuits for a complete meal.

Nutrition Facts:

Serves 4: 1 wedge is: 145 calories, 4 g fat, 11g carbs., 15g protein.

Saturday, August 7, 2010

Glazed Pork with Strawberry Couscous

Recipe Taken From:
Healthy Cooking, Taste of Home Cooking

  • 2 teaspoons dried marjoram
  • 1 teaspoon salt
  • 1 teaspoon seasoned pepper
  • 1 bone-in pork loin roast (5 pounds)
  • 1/2 cup seedless strawberry jam
  • 1/4 cup orange juice, divided
  • 1 can (14-1/2 ounces) chicken broth
  • 1 package (10 ounces) plain couscous
  • 1 cup fresh strawberries, quartered
  • 1/4 cup minced fresh mint
  • 2 teaspoons grated orange peel, rest of orange squeezed

Line the bottom of a large shallow roasting pan with foil; set aside. Combine the marjoram, salt and pepper; rub over roast. Place in pan. Bake, uncovered, at 375° for 1 hour.

Combine jam and 1/4 cup orange juice; brush half over pork. Bake 20-30 minutes longer or until a meat thermometer reads 160°, basting with remaining jam mixture every 10 minutes. Let stand for 10 minutes before slicing.

Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork; stir in the strawberries, mint, orange peel and squeezed orange juice. Serve with pork. Yield: 10 servings.

Notes & Tips:
I didn't have any marjoram, so I substituted oregano since it's in the same family. Also, I didn't use the mint, but I'm sure it would have tasted great with it. And let me tell you, OH MY GOD, strawberry couscous is incredible! This looks like it takes alot of talent, but it's really simple and tastes wonderful.

Nutrition Facts:
4 ounces cooked meat with 1/2 cup couscous mixture equals 383 calories, 11 g fat (4 g saturated fat), 92 mg cholesterol, 493 mg sodium, 35 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

Thursday, August 5, 2010

Apricot-Pineapple Glazed Shrimp

Recipe adapted from:
Healthy Cooking, Taste of Home

  • 1 cup apricot preserves
  • 1/4 cup dried apricots
  • 1/4 of a red onion
  • 1 Tbsp rice vinegar
  • 1 Tbsp Dijon mustard
  • 1 garlic clove
  • 1/4 tsp. salt
  • 2lb uncooked, peeled and deveined extra large shrimp
  • 2 cups fresh cubed pineapple
  • 1 medium sweet bell pepper, chopped


1. Place first 7 ingredients in a food processor. Cover and process until well blended; set aside half of sauce for serving.

2. In large wok skillet pour in the other half of the sauce. Turn on med. high heat, stir in sweet bell pepper. Cook for 5-7 minutes, stir in pineapple and shrimp. Cook until shrimp are no longer pink. Serve with rice, and top with sauce.

Notes & Tips:

This tasted just like Chinese pineapple shrimp. Very yummy. Of course I served this with couscous. I really really liked this recipe.

Nutrition Facts:

Serves 4: 330 calories, 4g fat, 48g carbs, 21g protein

Tuesday, August 3, 2010

Sesame Cilantro Chicken

Recipe taken from:
Healthy Cooking, Taste of home

  • 4 boneless, skinless chicken breast halves (6oz each)
  • 1/2 cup honey
  • 2 Tbsp. reduced-sodium soy sauce
  • 1/4 tsp. garlic powder
  • 1/8 tps. ground ginger
  • 1 Tbsp. minced fresh cilantro
  • 1 Tbsp. sesame seeds, toasted


Place chicken in 11x7 inch baking dish coated with cooking spray. Combine the honey, soy sauce, garlic powder, ginger and cilantro. Spoon 1/4 cup honey mixture over chicken. Set aside the remaining mixture.

Cover and bake at 375 degrees for 40 minutes. Uncover, bake for 20 minutes longer or until a meat thermometer reads 17o degrees. Spoon reserved mixture over chicken; sprinkles with sesame seeds.

Notes & Tips:

This recipe was ok. I liked the flavor but the original recipe called for baking the chicken for 20 mins. WHICH is WAYYY too short. You'll end up with raw chicken that way. I served this with couscous and a salad.

Nutrition Facts:

Serves 4

328 calories, 5g fat, 36g carbs, 35g protein

Sunday, August 1, 2010

Brazilian Chicken Curry

Recipe Taken From:
Women's Day Magazine, June 2010

  • 3/4 cup coconut milk (not cream of coconut)
  • 2 Tbsp tomato paste
  • 1 Tbsp each minced garlic and fresh ginger
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 medium Vidalia or sweet onion, thinly sliced
  • 2 bell peppers, cut into
  • 1-in. strips and halved crosswise
  • 12 oz Yukon Gold potatoes, cut into 1-in. pieces
  • 4 tsp curry powder
  • 8 chicken drumsticks, skin removed (2 1/4 lb)
  • 3 Tbsp chopped fresh cilantro

1. Mix coconut milk, tomato paste, garlic, ginger, salt and pepper in a 6-qt slow cooker. Add onion, peppers and potatoes; mix well until vegetables are evenly coated.

2. Rub curry powder all over chicken. Place chicken on top of vegetables in slow cooker.

3. Cover and cook on high 4 to 5 hours or on low 6 to 8 hours until chicken is cooked through and vegetables are tender. Sprinkle with chopped cilantro

Notes & Tips:
I loved that this was a crockpot meal, and an easy one at that. I really liked the curry flavor. I do think it needs more salt. Also, I didn't have any drumsticks, so I used chicken thighs instead. I served this with brown rice.

Nutrition Facts:
Serves 4
Calories 393
Total Fat 15g
Saturated Fat 9g
Cholesterol 110mg
Sodium 497mg
Total Carbohydrates 30g
Dietary Fiber 5g
Protein 34g