Sunday, May 9, 2010
Friday, May 7, 2010
This dish offers make-ahead options: You can assemble the enchiladas up to two days ahead, cover, refrigerate, and bake them before serving. And if your family eats in shifts, just make individual servings, as we did in the photo on the left. (We did the make-ahead option. I took them out of the fridge to get to room temp before we left and then threw them in the oven when we got home) Yield: 4 servings (serving size: 2 enchiladas) (We got 10 enchiladas out of this recipe so 5 servings [2 enchiladas is a perfect serving size]) Cost per Serving: $2.46 (I have no idea if this is accurate or not) Cooking Light, MAY 2010
2 tablespoons olive oil, divided
4 (8-ounce) bone-in chicken thighs, skinned (I used boneless skinless thighs)
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened (I used Tofutti Better Than Cream Cheese mixed with salsa [leftovers from tortilla wraps])
2 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped onion
3 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin (I used 1/2 tsp)
1 cup fat-free, less-sodium chicken broth
3/4 cup water
1 (14.5-ounce) can diced tomatoes (I used Trader Joe's Organic Fire-Roasted Diced tomatoes with green chiles)
9 (6-inch) corn tortillas, divided (I used 11)
1/4 cup (1 ounce) shredded cheddar cheese
2 green onions, thinly sliced (I totally forgot about these but would use them next time)
1. Preheat oven to 375°.
2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; sauté 6 minutes on each side. Place skillet in oven; bake at 375° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl; stir in cream cheese, 2 tablespoons cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
3. Heat a medium saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan, and swirl to coat. Add onion, and sauté for 5 minutes or until tender, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Remove 3 tablespoons onion mixture; add to chicken. Add chili powder, red pepper, and cumin to remaining onion mixture in pan; sauté 30 seconds, stirring constantly. Stir in chicken broth, 3/4 cup water, and tomatoes; bring to a boil. Tear 1 tortilla into small pieces; add to tomato mixture. Reduce heat to medium, and simmer 30 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour tomato mixture into a blender, and process until smooth. (Because Matty hates cleaning the food processor I skipped this and left if chunky, it was very tasty but next time I will blend it)
4. Spread 1/2 cup tomato mixture in the bottom of an 11 x 7–inch glass or ceramic baking dish lightly coated with cooking spray. Warm remaining 8 tortillas according to package directions. (I skipped this but they did crack and again used 10 here) Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place seam-side down in prepared dish. Pour remaining tomato mixture over filled tortillas. (I did up until here the night before then let them cool and put them in the fridge. The next day I took them out to get to room temp and then continued) Sprinkle filled tortillas with cheddar cheese. Bake at 375° for 25 minutes or until bubbly and lightly browned. (About 35 minutes) Sprinkle with green onions. (Totally missed this!)
CALORIES 496 ; FAT 23.4g (sat 7.3g,mono 10.5g,poly 3.7g); CHOLESTEROL 99mg; CALCIUM 221mg; CARBOHYDRATE 42g; SODIUM 711mg; PROTEIN 30.9g; FIBER 6.4g; IRON 2.8mg
The salad was really good and went together really well. I did a modified half-batch of the dressing so we wouldn't have as much leftover (wasn't sure how well it would keep up and I forgot to check on it this morning but I will try to remember to let you know). The dressing was a little salty, but it may have been due to my modifications (see below). I think it would be really good as a veggie dip. We used frozen Roasted Corn from Trader Joes to save time and it worked really well, we just heated it up in the microwave with a little water for about 2 minutes and then added it to the salad. We also skipped the lettuce cup thing and just put all the lettuce in the salad. We aren't fancy like that.
Roasted Corn and Radish Salad with Avocado-Herb Dressing
Every summer, fresh ears of corn pile on roadside stands along the Delmarva Peninsula in Delaware. Riki Senn uses this abundance of local produce to bring bright sweetness to this recipe. The cool creaminess of a Hass avocado is the perfect addition to temper the spicy bite from the radishes and add extra flavor and texture. Yield: 4 servings (serving size: 1 lettuce leaf, 1 cup salad, and 2 tablespoons dressing) (We got 2 dinner sides plus a lunch out of it)
Cooking Light, MAY 2010
1/2 ripe peeled avocado, sliced (we used 3/4 avocado because I made a half-batch of the dressing)
1 teaspoon fresh lime juice
2 ears yellow corn with husks (as mentioned, we used frozen corn)
2 heads Boston or Bibb lettuce
1/2 cup thinly sliced radishes
1/2 cup Avocado-Herb Dressing (see below)
1. Preheat oven to 450°. (we skipped this)
2. Combine sliced avocado and juice in a small bowl; cover and refrigerate. Trim both ends of corn cobs, leaving husks from corn intact. Place the corn on a baking sheet. Bake at 450° for 20 minutes or until tender. Cool. Remove husks from corn; scrub silks from corn. Cut kernels from ears of corn; discard cobs. (we skipped this)
3. Reserve 4 whole lettuce leaves. Chop remaining lettuce to measure 4 cups. Combine chopped lettuce, avocado mixture, corn, and radishes. Spoon lettuce mixture into lettuce leaves. (we skipped the lettuce cup thing) Serve with Avocado-Herb Dressing.
CALORIES 151 ; FAT 7.7g (sat 1.3g,mono 3.6g,poly 1.6g); CHOLESTEROL 4mg; CALCIUM 38mg; CARBOHYDRATE 20.9g; SODIUM 192mg; PROTEIN 4.4g; FIBER 4.8g; IRON 1.8mg
Yield: 1 1/4 cups (serving size: 1 tablespoon) Cooking Light, MAY 2010
1/2 cup light mayonnaise (I used 1/4 cup regular mayo [I had it])
1/4 cup finely chopped green onions (I used 3 green onions)
1/4 cup reduced-fat sour cream (I used 2 Tbsp)
1 tablespoon chopped fresh flat-leaf parsley (I used ~ 1/2 Tbsp)
1 tablespoon chopped fresh chives (I used ~1/2 Tbsp)
1 teaspoon chopped fresh tarragon (I used 3 leaves of fresh basil)
1 teaspoon anchovy paste (I skipped this)
1/8 teaspoon salt (I used the full 1/8 tsp since I left out the anchovies, would probably cut in half)
1/2 ripe peeled avocado (I used 1/4 avocado)
1 garlic clove, minced
2 tablespoons water (I used 1 Tbsp)
1 tablespoon white wine vinegar (I used 1/2 Tbsp)
3 drops hot sauce (I used ~1/4 tsp)
1. Combine first 10 ingredients in a food processor; process until smooth. With the processor running, pour water, vinegar, and hot sauce through food chute, processing until blended. Store the dressing in an airtight container in refrigerator. (I just threw it all in at once, I didn't chop the herbs or the garlic first. That is what a food processor does!)
CALORIES 19 ; FAT 1.4g (sat 0.3g,mono 0.5g,poly 0.3g); CHOLESTEROL 2mg; CALCIUM 2mg; CARBOHYDRATE 1.8g; SODIUM 87mg; PROTEIN 0.3g; FIBER 0.3g; IRON 0.1mg
Thursday, May 6, 2010
From EatingWell: May/June 2010 (Picture is theirs)
This wrap is stuffed with chicken tenders and couscous with a hit of lemon and a healthy dose of fresh herbs. Save any leftovers to wrap up for an easy lunch. Serve with: Mixed green salad and a glass of crisp white wine.
4 servings (we got two dinners and probably 2 lunches from this)| Active Time: 40 minutes | Total Time: 40 minutes
- 1/2 cup water
- 1/3 cup couscous, preferably whole-wheat
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/4 cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons minced garlic
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 1 pound chicken tenders (we used chicken breasts that we cut into "tenders")
- 1 medium tomato, chopped
- 1 cup chopped cucumber
- 4 10-inch spinach or sun-dried tomato wraps or tortillas (we used whole wheat pitas)
Nutrition -Per serving : 479 Calories; 17 g Fat; 3 g Sat; 11 g Mono; 67 mg Cholesterol; 49 g Carbohydrates; 34 g Protein; 5 g Fiber; 653 mg Sodium; 382 mg Potassium
- Bring water to a boil in a small saucepan. Stir in couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside.
- Meanwhile, combine parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt and pepper in a small bowl.
- Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the remaining 1/8 teaspoon salt. Place the tenders in a large nonstick skillet and cook over medium heat until cooked though, 3 to 5 minutes per side. Transfer to a clean cutting board. Cut into bite-size pieces when cool enough to handle.
- Stir the remaining parsley mixture into the couscous along with tomato and cucumber.
- To assemble wraps, spread about 3/4 cup of the couscous mixture onto each wrap. Divide the chicken among the wraps. Roll the wraps up like a burrito, tucking in the sides to hold the ingredients in. Serve cut in half. (We just mixed the chicken right into the couscous-parsley mixture)
I know that brussels sprouts aren't really a Mediterranean staple but we were very excited to see them at Reading Terminal this week and they were so tiny and delicious looking I decided to try.
Mediterranean Brussels Sprouts
I made this up so I have no info regarding nutrition etc. We got sides for us for dinner last night plus a lunch out of it. It takes about 10 minutes to make. I love the way the sprouts turned out, more salad-y than whole but much less work than shredding. All measurements are approximate.
1 lb Brussels sprouts (as small as you can find), cleaned, cut into quarters
3/4 c chopped fresh parsley
1/4 c chopped fresh mint
1/4 c lemon juice
2 Tbsp olive oil
2 cloves garlic, chopped
1/3 c crumbled feta
1/2 c kalamata olives, chopped
sea salt to taste
1) Put quartered Brussels sprouts in a microwave-safe bowl with enough water to cover half of them. Cover and microwave on high 5 minutes. Drain and rinse with cold water. Toss with rest of ingredients.
Wednesday, May 5, 2010
The Barbecue Beef and Pork sandwiches were based on a Betty Crocker recipe - Slow Cooker Beef and Pork Barbecue Sandwiches. The picture is from Betty Crocker.
1 4 lb pork shoulder (bone-in)
1 2 lb beef chuck roast (boneless)
6 small onions, sliced (we only had small onions)
3/4 c light brown sugar
1/2 c cider vinegar
2 T chili powder
2 tsp salt
2 tsp ground mustard
2 tsp Worcestershire sauce
2 cans tomato paste
1) Add onions to the slow cooker
2) Remove the skin from the shoulder if it is still attached.
3) Cut the pork and beef into as big pieces as possible but so that they all fit in the slow cooker. Add beef and pork to the slow cooker on top of the onions.
4) Mix sugar, vinegar, chili powder, salt, mustard and worcestershire together. Pour over the meat.
5) Cook on low for 10 hours.
6) Remove meat from the slow cooker, remove bones and shred meat.
7) Remove about 2/3 of the liquid (try not to remove the onions). We kept this, not sure what we are going to do with it yet.
8) Add the meat back to the slow cooker along with the tomato paste. Cook on high 15 minutes. Serve warm with cheddar cheese and coleslaw (see below, optional) on hamburger buns.
The coleslaw we made is a vinegar (not mayonaise) based slaw. It is from this recipe which is supposed to be based on the Primanti Bros recipe from Pittsburgh. Picture is from article.
Primanti Bros Coleslaw via The Washington Post
For the slaw: Combine the cabbage, sugar, salt and celery seed in a colander set over a medium bowl. Let stand at least 1 hour and up to 4 hours; the cabbage will be wilted (about 4 cups total). (We let this sit for about 2-2.5 hours and ended up with about 6 cups?)
- 1 pound (about half of a medium-size head) green cabbage, shredded or finely chopped (about 6 cups) (we ended up with about 12 cups shredded from a medium-sized head)
- 1/2 cup sugar (we used 1 cup since we had twice as much cabbage)
- 1 to 2 teaspoons kosher salt (we used 3 tsp)
- 1/4 teaspoon celery seed (we used 1/2 tsp)
- 1/4 cup vegetable oil
- 1/4 cup apple cider vinegar
- Freshly ground black pepper (totally forgot to add)
Discard the draining liquid in the bowl; rinse and dry the bowl, then transfer the wilted cabbage to the bowl. Add the oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. (We made this the night before. We didnt want it to be too overpowering so we only used 1/4 cup vinegar and 1/4 cup oil)
In honor of Cinco de Mayo we made a Margarita Cake (also Betty Crocker, their picture). I liked it but it was a little strange (something about lime and cake seem weird to me). The general consensus was that the pretzel crust was too much of a texture contrast but I actually really liked it. Go figure.
1 1/2 cups coarsely crushed pretzels (Matty did this in the Kitchen Aid mixer)
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker SuperMoist white cake mix
1 1/4 cups bottles nonalcoholic margarita mix
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed (We used fat free Cool Whip)
Additional grated lime peel, if desired (we didn't)
1) Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.
2) In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.
3) Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator. (We baked it the night before and then topped with Cool Whip as we were serving it)
Sloppy Lentils in Pita
Yield: 4 servings (serving size: 2 filled pita halves)
CALORIES 454 ; FAT 13.8g (sat 4.4g,mono 5.8g,poly 1.4g); CHOLESTEROL 39mg; CALCIUM 115mg; CARBOHYDRATE 57.4g; SODIUM 716mg; PROTEIN 28.2g; FIBER 11.6g; IRON 4.9mg
Cooking Light, MAY 2010
(Picture is from Cooking Light. Nutritional Information is for their recipe, not my alterations. We got 2 dinners and 3 lunches out of this.)
1 tablespoon olive oil
3/4 cup finely chopped onion (1 medium onion)
1 tablespoon minced garlic (3 cloves)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces lean ground lamb (we used ground pork)
3/4 cup dried brown lentils (we may have used green? not sure)
1 teaspoon ground cumin
1 teaspoon dried thyme
1 cup water, divided
2 cups diced plum tomatoes or boxed diced tomatoes, undrained (I used 2 14.5 oz cans of unsalted diced tomatoes which is about 3 cups)
1 bay leaf (I used 2 because the cooking time is so short)
4 (6-inch) whole-wheat pitas, cut in half (we used the little 3-4" ones)
1/2 cup plain 2% Greek-style yogurt (we used fat-free)
1 cup thinly sliced cucumber
Chopped fresh mint (optional) (I would recommend)
1. Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, pepper, and lamb; cook 5 minutes or until lamb is browned and vegetables are tender, stirring occasionally to crumble lamb.
2. Add lentils, cumin, and thyme; stir until seasonings become fragrant. Add 1/2 cup water, tomatoes, and bay leaf; bring to a boil. Cover, reduce heat to medium, and cook 15 minutes. Stir lentil mixture; add remaining 1/2 cup water. Cover and cook 15 minutes or until lentils are tender and mixture is thick (add additional water as needed). (So because I used more tomatoes there was more liquid so after the second 15 minutes I uncovered and cooked on high for an additional 8-10 minutes until it was thicker) Discard bay leaf. Fill each pita half with 1/2 cup lentil mixture. Spoon 1 tablespoon yogurt into each pita half; top with 2 tablespoons cucumber. Sprinkle with mint, if desired.