Meal: Chicken Delicious and Stewed Tomatoes

Chicken Delicious:
This is a great crockpot meal for those busy fall days.

Ingredients
4 skinless, boneless chicken breast halves
1/2 tsp fresh lemon juice
salt and pepper to taste
1/4 tsp celery salt
1 tsp paprika
1 (10.75 ounce) can condensed cream of mushroom soup (reduced fat)
1 (10.75 ounce) can condensed cream of celery soup (reduced fat)
1 1/2 tbsp dry sherry
2 tbsp Parmesan cheese

1 cup uncooked rice


Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker. In a medium size bowl mix the mushroom and celery soups with the sherry. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese. Cook on low setting for 8 to 10 hours, OR on high setting for 4 to 5 hours.

Cook rice according to package directions. Serve chicken over hot rice.



Stewed Tomatoes:

My grandmother would make this in the winter time, it's like chunky tomato soup but better.

Ingredients
1 can crushed tomatoes
1/2 tsp minced garlic
1/2 tsp dried oregano
2 tbsp shredded chedder, divided

Empty tomatoes into a sauce pan. Add garlic and oregano. Bring the tomatoes to a low boil and simmer for 5-7 minutes. Serve into bowls and top with shredded chedder cheese.

Meal: Salmon Siciliano, Orzo Basil Pilaf and Asparagus with Balsamic Vinaigrette

Salmon Siciliano:
This is such a light but flavorful way of eating salmon.

Ingredients
1 tsp thyme leaves
1 garlic clove, minced
1 tsp dried oregano
1 tsp coarse kosher salt
1 tbsp lemon juice
1 tsp extra-virgin olive oil
1/8 tsp pepper
2 4-oz salmon fillets

In a small bowl, blend dried thyme , garlic, dried oregano, salt, lemon juice and olive oil. Season herb sauce to taste with pepper. Rub the spice blend onto the salmon fillets. Grill or broil fish for 12 minutes, or until no longer pink.

Orzo Basil Pilaf:
Toasting the pine nuts brings out the oils which enhances the flavor. I recommend using fresh basil as the flavor is much fuller than with dried basil.

Ingredients
1 cups uncooked orzo
1 tablespoons grated lemon rind
3 tbsp fresh lemon juice from one lemon
1/4 tsp salt
1/8 tsp black pepper
1 tablespoons extravirgin olive oil
2-3 tbsp chopped basil

1/4 cup pine nuts
cooking spray

Cook pasta according to package directions, omitting salt and fat. Drain. Combine rind, juice, salt, and pepper in a large bowl. Slowly add oil to juice mixture, stirring constantly with a whisk. Add pasta to juice mixture; toss to coat. Cool to room temperature. While pasta is cooling, heat a small skillet coated with cooking spray. Toast pine nuts until lightly browned. Stir in basil and pine nuts into cooled pasta.

Asparagus with Balsamic Vinaigrette:

Blanching asparagus is a quick way of cooking them until just tender and brings out a beautiful green color. When the vegetable turns this brilliant green the cells have opened up enough that all the nutrients have not been boiled off but are now more easily absorbed by the body.

Ingredients
1 bunch fresh asparagus
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp kosher salt
1/8 tsp pepper

Ice water bath

Wash asparagus and remove tough ends. This can be done by simply bending the end of the asparagus and the tough end will naturally break off. Fill a large skillet with high sides 3/4 full with water. Bring it to a boil a quickly add all asparagus at one time. Have the ice water bath ready. When asparagus turns a brilliant green (about 3 minutes) immediately remove the asparagus from the skillet into the ice water bath. This instantly stops the cooking process. After 1-2 minutes in the ice water bath, remove asparagus and drain. Arrange asparagus on a serving platter. Drizzle with olive oil and vinegar. Sprinkle with salt and pepper, then toss gently.

Meal: Simple Pumpkin Soup and Warm Chicken Arugula Paninis

Simple Pumpkin Soup:
I just can't get enough of pumpkin flavored...well...anything this time of year. When I first saw this recipe I wasn't entirely sure about the whole Chinese five-spice plus maple syrup combo but it totally works. I'd also encourage you to use REAL maple syrup versus the fake stuff. Not only is it more natural but the flavor is incomparable.

Ingredients
1 15-ounce cans pure pumpkin
2 cups fat-free, low-sodium chicken broth
1/2 cup skim milk
1 garlic clove, pressed
2 tbsp pure maple syrup
2 tablespoons unsalted light butter
1/4 teaspoon Chinese five-spice powder
(A blend of ground anise, cinnamon, star anise, cloves, and ginger)
1/4 tsp salt
1/8 tsp white pepper

2 ounces fresh shiitake mushrooms, stemmed, sliced (optional)


Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 1 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper.

Melt remaining 1 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 2 bowls. Sprinkle soup with mushrooms and serve.

(Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.)

Bon Appetit October 2001

Chicken and Arugula Panini:
My family bought an expensive panini maker which works great but when I got a good look at it I thought, my Foreman grill looks about the same. And for the most part, it is. So I didn't fall for the $$$ machinery and just used what I had already, you can too! (If you have one, if not just grill it like a cheese sandwich)

Using a rotisserie chicken can save you time but keep it healthy by removing the skin.

Ingredients
1 cooked chicken breast, shredded (from a store-bought rotisserie chicken)
2 slices red onion
2 slices provolone cheese
1/2 cup arugula
2 tbsp sweet stone ground mustard
4 slices Hawaiian bread (or Italian loaf)
2 tbsp butter

Panini machine, Foreman Grill or skillet


Preheat the panini machine. Lightly butter one side of each slice of bread with 1/2 tbsp butter each. On two of the unbuttered slices of bread layer shredded chicken, red onion, provolone cheese, and arugula. On the other two unbuttered slices of bread spread one tbsp of mustard, then place the bread buttered side up on top of the arugula. Grill sandwiches on the panini (or Foreman Grill) for 5 minutes. If grilling in a skillet, toast on each side for 2-3 minutes.

MENU: November 16-23, 2008

Quick, fresh and filling. Busy people cannot ask for anymore and these are some of the tastiest meals with little effort.

Menu
1. Chicken and Arugula Panini
Side: Simple Pumpkin Soup

2. Salmon Siciliano
Side: Basil Orzo pilaf
Side: Asparagus with Balsamic Vinaigrette

3. Chicken Delicious
Side: Steamed Rice
Side: Stewed Tomatoes

Weekly Shopping
1 lemon
1 bunch fresh asparagus
1 pkg fresh basil leaves
1 pkg arugula
1 small rotisserie chicken
1/4 lb sliced provolone cheese
1 loaf Hawaiian bread or Itailian loaf
Cooking sherry
Chinese five-spice powder
white pepper
celery salt
1 15-oz can plain pumpkin
Parmeasan cheese
Shredded Cheddar cheese

Pantry Items
red onion
dried thyme
stone ground mustard
garlic
oregano
kosher salt
table salt
pepper
2 salmon fillets (frozen or fresh)
chicken breast
1 can cream of mushroom soup (light)
1 can cream of celery soup (light)
1 can crushed tomatoes
orzo pasta
white rice
lemon juice
pine nuts
balsamic vinegar
olive oil
chicken broth
skim milk
butter (light)

Meal: Grilled Pizza, Carrots and Dip

Grilled Pizza:
I had always wanted to try grilling pizza's and once I did there is no other way to make pizza at home. It sounds almost impossible, right? Won't the pizza dough fall through the grates creating a doughy mess? Nope. Give it a try, let me make a believer out of you.

This recipe is a 'quick' meal i.e. it uses items that need little preparation. Now I'm just suggesting pepperoni and mushrooms but you can add any topping you wish. Just know that the nutrition facts will vary.

Ingredients
1 roll Pilsbury pizza crust
8 oz tomato or pizza sauce
2 cups shredded Mozzarella cheese
1 pkg turkey pepperoni
1 pkg sliced mushrooms

1 pkg baby carrots
1 container low-fat vegetable dip (can also use light Ranch dressing)

Preheat outdoor grill on high, keep the lid down to heat the grills. Open the pizza crust and divide the dough in half. Roll out the pizza dough into 2 rounds. Prepare toppings so that they are ready to go i.e. open the tomato sauce, cheese, pepperoni and wash mushrooms.

When the grill is heated, carefully lay pizza dough (without toppings) onto the hot grills. Keep the grill lid open. Allow the dough to cook until the bottom is browned and the top has puffed (about 5 minutes). The dough will not be fully cooked yet. Remove the dough from the grill onto a baking sheet, cooked side up. Be sure to close the lid of the grill, and turn the heat down to medium. Top with sauce, then cheese, pepperoni and mushrooms.

Transfer the dough back onto the hot grills, this time close the lid so that the cheese melts. Cook for 5-10 minutes, checking to see that the bottom does not over cook and the cheese melts. Remove from grill and allow to cool ~3-5 minutes. Slice, serve with carrots and dip.

*Some local pizza places will sell raw dough. Pick up your dough the day you intend to use it. Or you can always make your own.

Meal: Pork Medallions with Mustard-Chive Sauce, Spatzel, and Steamed Brocolli

Pork Medallions with Mustard-Chive Sauce:
I'm not sure why but fall always makes me crave pork. Hmm...it could be the creamy sauces I love to pair with it and this dish just cries out for doubling the sauce. Speaking of which, they go great with German dumpling noodles also known as spatzel. If you cannot find spazel, any homemade-looking egg noodle will do.

Ingredients
2 tablespoons (1/4 stick) butter, divided
2 cups chopped leeks (white and pale green parts only)
1 cup low-salt chicken broth
1/2 cup dry white wine
2 garlic cloves, minced
1/2 cup sour cream
3 tablespoons whole grain Dijon mustard
4 pork loin medallions
1/4 tsp salt
1/8 tsp black pepper
2 tablespoons chopped fresh chives (1 tbsp dried)
1 tablespoon chopped fresh tarragon (1/2 tbsp dried)
2 tablespoons chopped fresh parsley (1 tbsp dried)

1 box spatzel, cooked according to box directions

1 head broccoli

Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes. Stir in broth, wine, and garlic. Boil until mixture is reduced to 1 2/3 cups, about 4 minutes. Whisk in sour cream and mustard; set aside. (Sauce can be made 2 hours ahead. Let stand at room temperature.)

In another large skillet coat with cooking spray and heat over medium-high heat. Sauté pork until browned and cooked, about 5 minutes per side. Transfer pork to platter. Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.

Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.

For steamed broccoli:
Clean broccoli of leaves and cut florets, leaving 1/2" of stalk. Bring a small sauce pan filled 1/4 full of water to a boil. While pork is sauting, place broccoli in a metal strainer overtop of steaming water. Cook until broccoli is bright green in color and tender, yet crisp (about 5 minutes).

Bon Appetit October 2004

Nutrition facts is based upon: 1 pork medallion + sauce divided 1/4, 1 cup spatzel and 1/4 of steamed broccoli head.

Meal: Croque-Madame and tossed salad

Croque-Madame:
In our neighborhood is a wonderful french bistro that makes the best Croque-Monsieur, so when I found out about the feminine version of this dish I had to try it. It's such good comfort food. Plus anything 'breakfast-like' for dinner is a plus in my book. I can't take credit for this recipe though - thanks epicuirious.com

Ingredients
3 tablespoons unsalted light butter
3 tablespoons all-purpose flour
2 cups skim milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 ounces coarsely grated Gruyère cheese (~1 1/2 cups)
8 slices firm sandwich bread
4 teaspoons Dijon mustard
1/2 pound thinly sliced cooked ham (preferably Black Forest)
4 large eggs


Mixed Greens for tossed salad

For the sauce:
Melt 3 tablespoons butter in a 1-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.

For the sandwiches:
Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Coat a 12-inch nonstick skillet with cooking spray and heat over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to lightly greased (cooking spray) 15- by 10-inch shallow baking pan.

Preheat broiler. Top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.

For the eggs:
While the sandwiches are broiling, heat a nonstick skillet coated with cooking spray over moderate heat, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered*, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve with a mixed greens salad topped with your favorite dressing.

*Covering eggs allows them to cook through out without flipping them over. This way you get the pretty sunny side up egg look.

Gourmet March 2007

Meal: Clam Chowder, Crusty Bread and Apple Cobbler

Clam Chowder:
This soup recipe is a combination of a good chowder recipe and a good potato soup recipe which equals one great clam chowder. Baking the potatoes in the oven may seem like a longer step but the flavor is unbeatable.


Ingredients
4 8-ounce bottles clam juice
1 1/2 pound red potatoes
2 tablespoons (1/4 stick) butter
3 slices bacon, finely chopped
1 cup chopped onions
1 cup chopped celery with leaves (about 2 large stalks)
2 garlic cloves, chopped
1 bay leaf
1/4 cup all purpose flour
2 or 3 6 1/2-ounce cans chopped clams, drained, juices reserved
1 cups half and half
1/2 cup sour cream
1 tsp salt
1/2 tsp black pepper




Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 30-45 minutes or until tender. Cool and coarsely mash.

While potatoes are baking, melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in clam juice (including reserved juices from clams.) Add mashed potatoes, clams, half and half, sour cream, salt, and pepper. Simmer chowder 5-10 minutes to blend flavors, stirring frequently. Serve in hearty sized bowls with fresh crusty bread.

Apple Cobbler:
This is a speedy version I came up with when I wanted dessert fast and hot.

Ingredients
2 large apples, cored and sliced (skins remaining)

3 tbsp butter*

4 tbsp brown sugar*

1 tbsp cinnamon

1/4 cup rolled oats

Preheat oven to 400 °. Place apples in a shallow oven proof and microwave safe casserole dish. Top with 1 tbsp butter* and 2 tbsp brown sugar.* Cover with wax paper and microwave for 4-5 minutes. While apples cook in microwave, combine remaining brown sugar, cinnamon and rolled oats in a small bowl. Cut in the remaining butter until it resembles course crumbs.

When apples are slightly soft remove from microwave. Top with butter mixture and place in oven. Bake for 10 minutes or until bubbly.

MENU: November 9-16, 2008

Fall has finally hit and comfort food is well needed this week. The weather guy called for "slizzel" i.e. snow, sleet, and drizzles. Yikes, time for warming meals that satisfy.

Menu:
1. Clam Chowder
Sides: bread for dipping
Dessert: apple cobbler


2. Croque-Madame
Sides: tossed salad

3. Pork Medallions with Mustard-Chive Sauce
Sides: steamed broccoli
Sides: spatzel (German pasta)


4. Grilled Pizza
Sides: raw veggies with dip


Weekly Shopping:
1 leek
fresh chives
mixed greens
1 head fresh broccoli
1 pkg sliced mushrooms
1 small package baby carrots
2 large apples, granny smith or Macintosh
3 oz Gruyère cheese
1 loaf whole grain bread
1 small loaf crusty bread
8 oz tomato/pizza sauce
8-16oz canned clams
2 8-oz bottles clam juice
1 box spatzel
2 pork tenderloin medallions
1 pkg turkey bacon or lean bacon
1/4 lb ham lunch meat, Black Forest variety
1 pkg Turkey pepperoni
8 oz half and half
2 cups Mozzarella cheese
1 Pillsbury pizza crust


Pantry Items
4 eggs
1 gallon Skim or 1% milk
8 oz sour cream (fat free or reduced fat)
3 lb red potatoes
2 large white onions
1 bay leaf
garlic
flour
light brown sugar
cinnamon
rolled oats
wax paper

Tasty Tidbits: Bruschetta with Ricotta and Tuscan Beans

I came up with this appetizer for a family get-together. The guidelines from the hostess were healthy and not too filling:

Ingredients
1 can great northern beans, rinsed and drained
1 1/2 teaspoons fresh lemon juice
2 Tbsps extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp pepper
1/2 tsp salt
8oz low fat ricotta cheese

1 french baguette, 1/2" slices
Olive oil

Preparation: At least 5 hours ahead of serving time.

Preheat oven to 350 degrees. Lay out bread slices on a baking sheet. Spray or brush lightly with olive oil. Toast bread slices for 10-15 minutes. Allow to cool and set aside.

In a Tupperware container combine ingredients beans through salt. Mix thoroughly and chill for at least 5 hours or up to 24 hours in advance.

Serving

When ready to serve, lay bread slices out on a platter. Spread a thin layer of ricotta cheese on top of each slice. Then top each with slice with 1 Tbsp marinated beans. Serve.