Slow Cooker French Onion Beef Stew

Slow Cooker French Onion Beef Stew
From Woman's Day Dec. 2011


***Susan's Note: I used organic free range beef from Wegmans for this recipe, and I used applesauce instead of apple juice because that's all I had.  I also added a bag of pre-cut Mirepoix from Wegmans.    I am usually not a slow cooker user because I always have to have the food cook longer than it states on a workday because I am gone up to 10 hours during the day.  This cooked for 9 hours on low and it was delicious.

• 1 can(s) low-sodium chicken broth
• 1 cup(s) apple juice
• 4 medium carrots, cut into 1/4-in. pieces
• 2  onions, thinly sliced
• 1.5 pound(s) lean beef stew meat, trimmed and cut into 1/2-in. pieces
• Kosher salt and pepper
• 3 tablespoon(s) all-purpose flour
• 4  thick slices country bread
• 4 ounce(s) Gruyère or Swiss cheese, grated (about 1 cup)
• 8 sprigs fresh thyme, plus 1 tsp leaves

directions

1. Tie a piece of thread or kitchen twine around the thyme sprigs and place them in a 5- to 6-qt slow cooker. Add the chicken broth, apple juice, carrots and onions and mix to combine.
2. Season the beef with 1/2 tsp each salt and pepper; sprinkle with the flour. Add the beef and any excess flour to the slow cooker and mix to combine. Cook, covered, until the beef and vegetables are tender, 7 to 8 hours on low or 4 to 5 hours on high.
3. When the stew has 10 minutes left to cook, heat the broiler. Place the bread on a foil-lined broiler-proof baking sheet. Sprinkle with the cheese and remaining tsp thyme. Broil until the cheese starts to brown, 1 to 2 minutes. Spoon the stew into bowls and top with the Gruyère toasts.

tips & techniques

To make ahead, refrigerate the stew for up to 4 days or freeze for up to 2 months. Thaw, if frozen, then reheat, covered, over medium heat. Make the toasts just before serving.

Quick Turkey Bolognese with Spaghetti Squash

Quick Turkey Bolognese with Spaghetti Squash
Everyday Food
JAN/FEB 2012

• Prep Time35 minutes
• Total Time35 minutes
• YieldServes 4

Ingredients

• 3 bacon slices, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced small
• 1 large carrot, diced small
• 2 small celery stalks, diced small
• 3 garlic cloves, minced
• 1 pound ground turkey breast or chicken breast
• 2 cups crushed tomatoes (from a 28-ounce can)
• Red-pepper flakes (optional)
• Coarse salt and ground pepper
• 6 cups Roasted Spaghetti Squash
• Grated Parmesan, for serving

Directions

1. In a large nonstick skillet, cook bacon over medium until crisp, 8 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 1 tablespoon oil to skillet. Add onion, carrot, celery, and garlic and cook until vegetables are tender, 15 minutes. Transfer to a medium bowl. Add 1 tablespoon oil and turkey to skillet and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add bacon, vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes. Season with salt and pepper. Serve over spaghetti squash and sprinkle with Parmesan.

Black Bean and Salsa Sloppy Joes

Black Bean and Salsa Sloppy Joes
Parenting Magazine
April 2012


***Susan's Note:  My 9 month old loves loves loves these.  I just give him a little bowl of the black bean mixture (cooled) and he feeds himself.  I also love the sandwiches with sliced avocado.  Easy!**

Black Bean & Salsa Sloppy Joes
Makes 4

Ingredients:
- 3 minced garlic cloves
- 2 ½ cups black beans, rinsed and drained
- 1 ½ cups salsa (1 15 oz. jar) 
- 1 tablespoon brown sugar
- 1 tablespoon worcestershire sauce
- 1 teaspoon dijon mustard
- ½ teaspoon cumin
- ¼ teaspoon salt
- 4 tablespoons of shredded cheddar cheese
- (rolls)

Directions:
1. Heat 2 teaspoons of oil over medium heat.  Add minced garlic and saute for 1 minute. 
2. Stir in the black beans, salsa, brown sugar, worcestershire sauce, dijon mustard, cumin, and salt. Bring the mixture to a simmer, cook for 10 minutes. 
3. Spoon the mixture onto whole wheat buns. If desired, top with shredded cheddar cheese. 

Orzo with Smoky Tomato Vinaigrette

Orzo with Smoky Vinaigrette
by Giada DeLaurentis
Ladies Home Journal
April 2012

***Note from Susan:  A baby has arrived in our house! So I am adding some recent "simple" meals onto this blog.  I have no time to make sides or salads, so "one pot" type dishes are perfect.  This is a good example.  If you don't have fresh basil (I didn't), I used dried and it was fine.  Also, I didn't have smoked salt, though I would like to try that.  I added 1 lb. of cooked ground turkey to add protein.

Giada: My mom loves this dish as a vegetarian main course, and Todd loves it when I add some ground beef to the mix. Either way, I've been on a "smoky" kick lately, exploring different ways to integrate this distinct flavor into recipes. In this one I use smoked salt.

Work: 10 minutes
Total: 40 minutes

1 pound (2 pints) cherry tomatoes
Kosher salt
1 pound orzo
1/2 cup packed basil leaves, torn
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp honey
1 tbsp smoked salt
1/4 tsp ground black pepper
Cup grated Parmesan

1. Place tomatoes in a large nonstick skillet over medium-high heat. Cook, shaking the pan occasionally, until tomatoes are tender and the skins are charred in spots, about 10 minutes. Set aside to cool.

2. Bring a large pot of salted water to a boil. Add orzo and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and transfer to a large serving bowl.

3. In a blender, puree tomatoes, basil, vinegar, olive oil, honey, smoked salt, and pepper.

4. Pour tomato vinaigrette over pasta and toss to coat. Sprinkle with Parmesan. Serves 4 to 6.

Lemon, Parsley and Parmesan Plus Chicken and Potatoes

Lemon, Parsley, and Parmesan Plus Chicken and Potatoes

Your roast chicken will reach new heights with this simple sauce.
Martha Stewart Living, January 2012
Prep Time
15 minutes
Total Time
1 hour 40 minutes
Yield
Serves 6


For The Chicken And Potatoes
1 whole organic chicken (about 3 1/2 pounds)
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup finely chopped flat-leaf parsley
1 lemon, halved
1 pound fingerling potatoes, halved or cut into thirds if large

For The Sauce
2 cloves garlic, minced
1/2 cup finely chopped flat-leaf parsley
1/2 cup extra-virgin olive oil
1 lemon, zested (2 teaspoons) and juiced (1 1/2 tablespoons)
1/2 cup grated Parmesan cheese
1/2 teaspoon coarse salt
Pinch of red-pepper flakes

Directions

Preheat oven to 425 degrees. Place chicken, breast side up, on a baking sheet. Rub with 2 tablespoons oil; season generously with salt and pepper. Place parsley and 1 lemon half in cavity. Tie legs together with kitchen twine.

Toss potatoes and 2 tablespoons oil. Drizzle with juice from remaining lemon half. Season with salt and pepper. Scatter potatoes along chicken.

Roast for 15 minutes. Reduce temperature to 375 degrees; cook for 25 minutes. Rotate pan, toss potatoes, and cook until potatoes and chicken are golden brown and a thermometer inserted into the thickest part of the chicken's thigh reaches 165 degrees, about 25 minutes more. Let chicken and potatoes stand for 10 minutes.

Meanwhile, make the sauce: Combine ingredients. After 10 minutes, brush sauce on chicken and drizzle on potatoes.

Green Lentils & Bacon

Green Lentils & Bacon

Ingredients
1 Tbsp Wegmans Pure Olive Oil
2 pieces Food You Feel Good About Applewood Smoked Uncured Bacon, chopped
1 pkg (8 oz) Food You Feel Good About Mirepoix
1 carton (32 fl oz) Food You Feel Good About Thai Culinary Stock
1/2 of a 16 oz pkg Food You Feel Good About Organic Green Lentils
1 Tbsp Wegmans Basting Oil
Salt and pepper


You'll Need: Braising pan
Directions:

Heat olive oil in pan on MEDIUM-LOW 1-2 min. Add bacon; cook 5 min.

Add mirepoix; cook, stirring, 5-7 min, until soft but not browned. Add stock; bring to simmer.

Stir in lentils; mix well. Cover. Simmer gently 50-60 min, until liquid has been absorbed and lentils are tender.

Season with basting oil, salt, and pepper.

Mustard Rosemary Chicken with Carrots and Potatoes (Martha Stewart)

***Susan's Note: Since the fall began, I've been craving roast chicken and I've made this recipe with boneless skinless chicken thighs, boneless skinless chicken breasts, and drumsticks too. Drumsticks take longer to cook (45 min.) than boneless / skinless thighs or breasts, which will only need about 25 - 30 min. I also use baby carrots - it's easier - and they are surprisingly delicious. This is EASY! Don't worry about the type of potatoes. I've used baby red potatoes, the Yukon Gold recommended, or a potato blend from Wegman's with red, blue, and white fingerling potatoes. All turned out well.

Mustard Rosemary Chicken with Carrots and Potatoes (Martha Stewart)
Martha Stewart Living October 2009

Mustard Rosemary Chicken with Carrots & Potatoes
Source: Martha Stewart Living, October 2009
Ingredients:
12 thin carrots, (or half a 16 oz. bag of baby carrots)
1 tbsp. plus one tsp. extra virgin olive oil
1/4 tsp. plus 1/8 tsp. kosher salt
1/4 cup Dijon Mustard
4 garlic cloves, minced (or 1 tsp. garlic powder)
1 1/2 tsp. chopped fresh rosemary, plus 3 sprigs
4 skinless chicken thighs
4-6 skinless chicken drumsticks
6-8 baby Yukon gold or Red potatoes, halved or quartered
1 lemon
Freshly Ground Pepper

Directions:
Preheat oven to 425 degrees. Toss together carrots, 1 tsp. olive oil, and 1/8 tsp. salt in a bowl. Spread out evenly on a baking sheet and bake until carrots begin to soften, about 10-15 minutes.

Meanwhile, combine mustard, garlic, chopped rosemary, 1/8 tsp. salt, 1/8 tsp. freshly ground black pepper and 2 tsp. olive oil in a small bowl. Whisk together until well combined. Rub mixture over chicken thighs & legs to coat.

Toss together remaining tsp. oil, 1/8 tsp. salt and the potatoes in a bowl.

Remove baking sheet from oven and add chicken, potatoes, and rosemary sprigs to the carrots.

Bake until chicken is golden brown (or a instant read thermometer inserting into the thickest part registers 165 degrees) approximately 45 minutes. Squeeze lemon over top and sprinkle with pepper.

Laura's Quick Slow Cooker Turkey Chili

***Susan's Note: I had a bunch of cans of beans and tomato sauces and stuff that I wanted to use up, so I found this recipe on allrecipes.com. It was easier to put together than the other turkey chili recipe on my blog. This recipe recieved 502 reviews, with an average of 4 1/2 stars. What makes me laugh, though, is that most of the reviewers modified the recipe. I did, too!!

My modifications:
- omitted allspice (I don't have this in my cupboard)
- used 1 can diced tomatoes in place of one can of tomato soup
- added 1 4 oz. can diced green chiles
- didn't cook the turkey in oil
- replaced the 2 cans regular kidney beans with 2 cans rinsed/drained chili beans

I cooked it on high for 4 hours and it was yummy!

Laura's Quick Slow Cooker Turkey Chili

Ingredients

1 tablespoon vegetable oil
1 pound ground turkey
2 (10.75 ounce) cans low sodium tomato soup
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans, drained
1/2 medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice
salt to taste

Directions

Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
Cover, and cook 8 hours on Low or 4 hours on High.

Easy Roasted Cauliflower

****SUSAN'S NOTE: I googled "easy roasted cauliflower" and this was the first result. Very yummy.

Roasted Cauliflower

Roasted Cauliflower Recipe
Cook time: 28 minutes

INGREDIENTS
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

METHOD
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Yield: Serves 4.

Spicy Chicken Corn Chowder

Spicy Chicken Corn Chowder
Better Homes and Gardens July 2011

***Susan's Note: Yum! So delicious. I used 1 jalapeno and frozen corn kernels.

8 slices bacon, chopped
1 lb. skinless, boneless chicken breast, cut in bite-size pieces
1-1/2 cups chopped red sweet pepper
1 cup chopped sweet onion
1 to 2 fresh jalapeño peppers, finely chopped
4 cloves garlic, minced
1/3 cup all-purpose flour
6 cups reduced-sodium chicken broth
2 large Yukon gold potatoes, chopped
2 cups fresh sweet corn kernels
1-1/2 cups whipping cream
1/2 tsp. cayenne pepper
2 bay leaves


1. In a 5- to 6-quart Dutch oven cook bacon until crisp. Remove with spoon; set aside. Reserve 1 tablespoon drippings in pan.
2. Add chicken to pan. Sprinkle with 1/2 teaspoon each salt and black pepper. Stir over medium-high heat until chicken is no longer pink; remove. Add sweet pepper and onion to pan. Cook and stir until tender. Add jalapeños and garlic; cook and stir 3 minutes. Stir in flour. Cook and stir 1 minute. Add broth and potatoes. Bring to boiling; reduce heat. Cook, uncovered, 10 minutes or just until potatoes are tender; stirring occasionally. Stir in chicken, corn, cream, cayenne, and bay leaves. Simmer, uncovered, 15 minutes; stir occasionally. Discard bay leaves. Top with bacon. Top with jalapeño slices, if desired.

Makes 8 servings.
nutrition facts
Servings Per Recipe 8 (1 1/2 cups) servings Calories396 Total Fat (g)23 Saturated Fat (g)12, Monounsaturated Fat (g)7, Polyunsaturated Fat (g)2, Cholesterol (mg)105, Sodium (mg)826, Carbohydrate (g)26, Total Sugar (g)5, Fiber (g)3, Protein (g)23, Vitamin C (DV%)85, Calcium (DV%)5, Iron (DV%)9, Percent Daily Values are based on a 2,000 calorie diet

Panera Asian Sesame Chicken Salad

*** Susan's note: Oh my goodness! I am so excited that Panera finally made this recipe available via their website! I eat this salad almost once a week, so I am thrilled to be able to make it at home, Don't forget the cilantro! And don't worry about frying your own wontons - that's too much work. Buy those crispy Chinese wontons at the store (bagged in the Asian section).

Asian Sesame Chicken Salad
INGREDIENTS
2 wonton wrappers
Canola oil, for frying
2 tablespoons sliced almonds
4 cups romaine lettuce, torn into bite-size pieces, loosely packed
1 tablespoon fresh cilantro, chopped
3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias
¼ cup Panera Bread Asian Sesame Dressing (recipe follows)
1 tablespoon sesame seeds

DIRECTIONS
PREHEAT the oven to 350°F. To prepare wonton strips, cut wonton wrappers into 1/4 inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat oil to 365°F. Carefully drop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove with slotted spoon and drain on paper towels.

Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, then toast for an additional 5 minutes, or until golden. Remove from pan to cool.

To make the salad, toss the lettuce, cilantro, wonton strips, chicken, and dressing in a large mixing bowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almonds and serve.


Panera Bread Asian Sesame Dressing

Makes 1 ¼ cups

¼ cup rice vinegar
¼ cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon toasted sesame seeds
1 teaspoon crushed red pepper flakes
¾ cup canola or vegetable oil

COMBINE all ingredients except canola oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.

Quinoa Avocado Salad

***Susan's Note: I made this with white quinoa and I couldn't find the lemon vinaigrette at Wegmans! So I made my own: lemon juice, Wegmans basting oil, and a little honey. We enjoyed this but I like my Wheat Berry Salad recipe better.

Red Quinoa-Avocado Salad
Serves: 10 | Active Time: 20 mins | Total Time: 1 hour(s) 5 mins
Wegmans Winter 2011

Ingredients

1 pkg (7 oz) Food You Feel Good About Red Quinoa (Grocery Dept), cooked per pkg directions, chilled
1 pkg (12 oz) Food You Feel Good About Just Picked and Quickly Frozen Super-Sweet Corn, thawed
1 cup finely chopped fresh cilantro
1 cup green onions, thinly sliced on the bias
2 plum tomatoes, 1/4-inch dice (about 1 cup)
2 avocados, peeled, pitted, cubed small
1/2 cup Food You Feel Good About Lemon Vinaigrette (Produce Dept)
1/2 tsp salt
1/2 tsp pepper

Directions:
Add cooked quinoa, corn, cilantro, green onions, and tomatoes to mixing bowl. Fold in avocados and dressing; mix until well-combined. Season with salt and pepper; serve.

Sweet and Sour Chicken Stir Fry

Sweet and Sour Chicken Stir Fry (Woman's Day Feb. 2011)

***Susan's Note: I had some leftover apricot preserves from my family's favorite Apricot Dijon Chicken recipe, so I thought this looked good. The only change I made was that I seasoned the chicken with salt and pepper, and I cut baby carrots into little chunks. Ben and I both enjoyed this.

Sweet & Spicy Chicken Stir-Fry Recipe
By Woman's Day Kitchen from Woman's Day | February 1, 2011

Traditional stir-fry may be low in fat, but it’s also laden with sodium. Lighten things up with this version, which uses a zesty
blend of apricot jam, fresh ginger, vinegar and red pepper flakes.

Active Time: 15 minutes
Total Time: 15 minutes

Recipe Ingredients
1 cup brown rice
1⁄2 cup apricot preserves
2 Tbsp cider vinegar
1 Tbsp grated fresh ginger
1⁄4 to 1⁄2 tsp crushed red pepper flakes
3 tsp canola oil
1 lb boneless, skinless chicken breasts, sliced crosswise 1⁄4 in. thick
2 medium carrots, cut into very thin strips
1⁄2 lb snow peas, halved diagonally lengthwise
Recipe Preparation
1. Cook the rice according to package directions.

2. Meanwhile, in a small bowl, combine the apricot preserves, vinegar, ginger, red pepper flakes and 1 Tbsp water; set aside.

3. Heat the oil in a large skillet over medium-high heat. In batches, cook the chicken until golden brown, 1 to 2 minutes per side; transfer to a plate.

4. Add the carrots, snow peas and remaining tsp oil and cook, tossing, for 2 minutes. Return the chicken to the skillet, add the apricot mixture, and cook until the chicken is cooked through and the vegetables are just tender, 2 to 3 minutes more. Serve over the rice.

Yield 4 Servings
Servings 4
Amount Per Serving
Calories 458
Total Fat 7g
Saturated Fat 1g
Cholesterol 72mg
Sodium 179mg
Total Carbohydrates 69g
Dietary Fiber 5g
Protein 30g

Mozzarella, Raspberry and Brown Sugar Panini (Giada de Laurentis)

Mozzarella, Raspberry and Brown Sugar Panini


***Susan's Note: Both Ben and I love this, we have been making it over and over lately. We use our indoor George Foreman Grill.


Yield: Makes 8 servings (serving size: 1/2 panini)

Ingredients
1/4 cup olive oil
8 (1/2-inch-thick) slices bakery-style white bread
1/2 cup raspberry jam
2 teaspoons chopped fresh rosemary
8 ounces fresh mozzarella cheese, drained and patted dry
Salt (optional)
2 tablespoons light brown sugar

Preparation
1. Preheat panini press or grill pan.

2. Using a pastry brush, brush oil on both sides of bread. Spread jam evenly over 1 side of each slice of bread; sprinkle with rosemary. Cut mozzarella into 8 slices; place 2 slices of cheese on each of 4 bread slices. Sprinkle a pinch of salt over cheese, if desired; top with remaining 4 slices of bread, jam side down. Sprinkle tops with brown sugar.

3. Grill panini in a panini press until cheese has melted and bread is golden and crispy (about 3 minutes). If you do not have a panini press or indoor grill, use a ridged grill pan: Put sandwiches in pan (in batches, if necessary); place a weight, such as a brick wrapped in aluminum foil or a heavy cast-iron skillet, on top to press them down. Brown the first side (about 2-3 minutes), flip the sandwich, replace the weight, and brown the other side (about 2-3 minutes) to finish melting the cheese. Cut paninis in half; serve.

Nutritional Information
Calories:
269
Fat:
14g (sat 5g,mono 7g,poly 1g)
Cholesterol:
23mg
Protein:
7g
Carbohydrate:
29g
Fiber:
1g
Iron:
1mg
Sodium:
188mg
Calcium:
41mg
Adapted from Giada at Home by Giada De Laurentiis.

, Health, DECEMBER 2010

Spiced Pork Tenderloin with Sauteed Apples

Spiced Pork Tenderloin with Sauteed Apples

***Susan's Note: My husband and mom and I enjoyed this as a perfect, easy, fall dish. I served it with spinach salad, green beans, and roasted butternut squash. ***


Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. Serve with a spinach salad.

Total: 20 minutes
Yield: 4 servings (serving size: 3 pork medallions and about 1/2 cup apple mixture)
Ingredients
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves
Preparation
1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

Nutritional Information
Calories:
234
Fat:
9.7g (sat 5g,mono 3.2g,poly 0.7g)
Protein:
24.4g
Carbohydrate:
12.3g
Fiber:
1.5g
Cholesterol:
89mg
Iron:
1.7mg
Sodium:
468mg
Calcium:
18mg
Cooking Light, OCTOBER 2010

Blueberry Oat Pancakes with Maple Yogurt

Blueberry Oat Pancakes with Maple Yogurt

****Susan's Note: My husband and I really liked this. We had a bit of a tough time with the blender, we had to start and stop it, but it was really good. Don't omit the blueberries. It really needs that sweetness. We didn't make the yogurt, just used sugar free syrup.***


Blueberry oat pancakes with maple yogurt
1 cup old-fashioned rolled oats
1/2 cup low-fat cottage cheese
2 large eggs
1 teaspoon vanilla extract
1 cup blueberries
3/4 cup plain low-fat Greek yogurt
1 tablespoon maple syrup
Cooking spray

Combine oats, cottage cheese, eggs and vanilla in a blender or food processor; process until smooth. Gently stir in the blueberries. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 2 tablespoons batter per pancake into pan. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 3 more minutes or until golden.

Combine yogurt and maple syrup; serve alongside pancakes.

Proscuitto, Fresh Fig, and Manchego Cheese Sandwiches

Proscuitto, Fresh Fig, and Manchego Cheese Sandwiches

***Susan's Note: When I saw this recipe in Cooking Light, I thought, "This looks so yummy!" I had never bought prosciutto, fresh figs, fig jam, plain arugula or manchego cheese before. Wegmans to the rescue! Go to the deli counter and ask for slices of Wegman's prosciutto, find the fresh figs in Aug-Sept in plastic cartons in the fruit salad area of the produce section, the fig jam was by the gourmet cheeses, which is where I found the manchego cheese. The fresh arugula is by the baby spinach, etc., and it was my FAVORITE part of the sandwich. I never realized how yummy and peppery it is. We also used Wegmans 7 Grain Sourdough for the bread. I really liked this a lot, though the ingredients were expensive. The figs have a light flavor.***

Prosciutto and fresh figs are a classic Italian combination. Here, along with the cheese and jam, they create a sweet-savory sandwich that's simple yet memorable.

Total: 20 minutes
Yield: 4 servings (serving size: 1 sandwich)
Ingredients
4 teaspoons Dijon mustard
8 (3/4-ounce) slices Italian bread, toasted
1 cup baby arugula
2 ounces very thin slices prosciutto
2 ounces Manchego cheese, shaved
8 fresh figs, cut into thin slices
2 tablespoons fig jam
Preparation
1. Spread 1 teaspoon mustard over 4 bread slices. Arrange 1/4 cup arugula over each bread slice. Divide prosciutto evenly over bread slices; top evenly with cheese and fig slices. Spread 1 1/2 teaspoons jam over remaining 4 bread slices. Top each serving with 1 bread slice, jam side down.

Kitchen Notes
Great ingredients make all the difference here, so look for a fine loaf of artisan bread and quality prosciutto. Use a sharp vegetable peeler to shave the Manchego, a Spanish cheese similar to pecorino Romano (which you can substitute).

Nutritional Information
Calories:
295
Fat:
5.3g (sat 2.6g,mono 2.1g,poly 0.6g)
Protein:
11.5g
Carbohydrate:
52.3g
Fiber:
4.2g
Cholesterol:
18mg
Iron:
1.8mg
Sodium:
805mg
Calcium:
114mg
Lorrie Corvin, Cooking Light, SEPTEMBER 2010

Basil and Tomato Pizza (from Health Magazine)

Basil and Tomato Pizza

***Susan's Note: I have only recently been converted to enjoying fresh tomatoes, but most especially around this time of year when you can get homegrown or heirloom tomatoes in the supermarket (like Wegmans). This is a great and healthy use of those tomatoes. I doubled this recipe and made two rectangular pies...I don't have a circular baking sheet or pizza stone. I bought a 28 oz ball of wheat dough in the freezer section at Wegmans, which worked great after it thawed. The recipes says to "halve" the tomatoes but I just cut them in thick slices (more like fourths) - halves would be too chunky for me. We all really enjoyed this pizza. Don't forget to have extra red pepper on hand for sprinkling afterward in case people want more heat.

NOTE: You will want to line the bottom of your oven with some aluminum foil before turning it on, just in case the pizza juices/cheese goes splattering due to the high heat.

Prep: 7 minutes; Cook: 8 minutes; Total time: 15 minutes.

Yield: Makes 4 servings (serving size: 2 slices)
Ingredients
1 (14-ounce) whole-wheat refrigerated pizza crust dough
All-purpose flour and cornmeal, as needed
2 large garlic cloves, sliced
1/2 cup preshredded part-skim mozzarella cheese (3 ounces)
1/4 cup grated Parmesan cheese
1 1/2 ounces prosciutto
3/4 pound assorted tomatoes, halved
1/2 cup fresh basil leaves
1/8 teaspoon crushed red pepper
Preparation
1. Preheat oven to 550°. Place dough on a lightly floured surface; roll into a 13-inch round. Sprinkle a baking sheet with cornmeal, and place dough on top; top with remaining ingredients.

2. Bake on bottom rack until cheese is melted and crust is crisp (about 8 minutes). Slice into 8 pieces; serve.

Nutritional Information
Calories:
318
Fat:
8g (sat 3g,mono 1g,poly 1g)
Cholesterol:
20mg
Protein:
17g
Carbohydrate:
48g
Fiber:
6g
Iron:
3mg
Sodium:
575mg
Calcium:
195mg
Lori Powell, Health, SEPTEMBER 2010

Summer Trifle

***Susan's Note: I couldn't find this recipe online, so I retyped it below. It's from Weight Watchers Magazine, July/August 2010. I used Butterfly Bakery Sugar Free Angel Food Cake from Wegmans, which reduces the calories even more, but you couldn't tell! This was a delicious summer dessert. Take advantage of your summer fruit by making this trifle that my whole family enjoyed. We even had Cool Whip Lite for a topping, but it didn't need it! Yum.***

Serves 6
Prep 25 min

Ingredients
4 large ripe nectarines, pitted and diced
3 T sugar
3/4 c part skim ricotta cheese
Grated zest of 1/2 lemon
1 6 oz wedge angel food cake, cut into 3/4 inch cubes
3 T light honey (I used dark)
1 6 oz container fresh raspberries (I used more!)
1/2 c. fresh blueberries

1. Combine nectarines and sugar in medium bowl; toss to coat. Let stand until juice is released, about 10 minutes.

2. Meanwhile, mix ricotta and lemon zest in small bowl.

3. Place half of cake cubes in tall glass serving dish or clear bowl; top with half of nectarines and juice. Spoon 6 Tbsp ricotta mixture over nectarines, then drizzle with 1 Tbsp honey. Repeat with remaining cake, nectarines, and ricotta mixture. Drizzle top with 1 Tbsp honey. Sprinkle trifle with raspberries and blueberries; drizzle with remaining 1 Tbsp honey.

240 cal, 3 g fat, 4 g fiber, 7 g protein - 4 WW POINTS per serving.

You can cover and refrigerate up to 24 hours.

Seared Scallops with Farmers' Market Salad

Seared Scallops with Farmers' Market Salad



***Susan's Note: My husband really liked these, and I did too. They were a quick, filling and healthy meal. According to this recipe, it's about 5 Weight Watcher points per serving. BUT I would hesitate to make them again because the scallops were so darn expensive!! I bought 1.33 pounds of fresh scallops at Wegmans for about $20.00. Ugh. And I've heard not to use frozen scallops because once they thaw they are messed up somehow, so I didn't get frozen. I couldn't find "dry packed scallops either," don't really know where I could get those. I dried the scallops on a dish towel before cooking them in a cast iron skillet. I used one bag of "steam in bag" Wegmans frozen corn kernels.***


>>>Cooking Light September 2010

Look for dry-packed scallops, which will brown best.

Yield: 4 servings (serving size: about 1 cup salad and about 3 scallops)
Ingredients
2 cups chopped tomato (about 1 pound)
1 cup chopped fresh basil
1 tablespoon canola oil
1 1/2 pounds sea scallops
2 cups fresh corn kernels (about 3 ears)
Preparation
Combine tomato, basil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper; toss gently. Heat a large cast-iron or heavy skillet over high heat. Add oil to pan, swirling to coat. Pat scallops dry with paper towels; sprinkle with 1/2 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Add scallops to pan; cook 2 minutes or until browned. Turn scallops; cook 2 minutes or until done. Remove scallops from pan; keep warm. Coat pan with cooking spray. Add corn to pan; sauté 2 minutes or until lightly browned. Add to tomato mixture; toss gently. Serve salad with scallops.