Rosemary-Dijon Roast Pork with Autumn Fruit Compote

From Cooking Light



Ingredients:
For the pork
1 (2 1/2-lb.) boneless pork loin roast, trimmed
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon olive oil
3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary

For the fruit
4 (3") fresh rosemary sprigs
1/2 teaspoon black peppercorns, crushed
1 cup orange juice
1/4 cup firmly packed brown sugar
2 Bartlett pears, peeled and sliced
2 Granny Smith apples, peeled and sliced
1/2 cup dried apricots
1/2 cup golden raisins
1/2 cup fresh cranberries

Directions:
Roast Pork
Pat pork roast dry with paper towels. Sprinkle or rub roast with salt and pepper.

Heat oil in a large heavy skillet over medium-high heat. Brown pork roast on all sides, about 5 minutes total. Place roast on a rack in a lightly greased roasting pan.

Combine mustard and 2 Tbsp. rosemary; spread onto browned pork.

Bake, uncovered, at 350° for 45 to 55 minutes or until a thermometer inserted in center of roast registers 155°. Cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160° before slicing.

Fruit Compote
Place rosemary and crushed peppercorns in a small square of cheesecloth; tie to secure. Place cheesecloth bag, orange juice, and next 6 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 8 minutes or until apple and pear are almost tender. Remove from heat, and let cool to room temperature. Remove and discard cheesecloth.

Comments:
Obviously I went with thick-cut pork chops rather than a roast. I couldn't find any small roasts and didn't want a ton of leftovers. Not being a pork enthusiast, I only ate half of one chop. It was ok, but nothing to yell from the rooftops about. The fruit compote was wonderful. I couldn't find fresh cranberries so I used Craisins instead. I'm thinking this probably made it a bit sweeter than it should have been, but it was still good. And I even ate the raisins.

Broiled Tilapia Parmesan

From All Recipes.com



Ingredients:
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Directions:
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Comments:
Another not so great to look at dish. This looked just fine when I took it out of the oven, but then it all fell apart when I put it on the plate. Oh well. I didn't eat this, but I'm told it was good.

Bread Crust Zucchini Quiche

From All Recipes.com



Ingredients:
3 slices whole wheat bread
1 tablespoon butter, softened
2 cups sliced zucchini
1 large tomato, chopped
1 teaspoon dried oregano
2 tablespoons whole wheat flour
1 cup low-fat cottage cheese
2 eggs, beaten
3/4 cup nonfat plain yogurt
1/3 cup grated Parmesan cheese

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.

2. In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.

3. In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.

4. Bake 30 minutes in the preheated oven, until firm in center.

Comments:
This was good, but I didn't even bother to take a picture of it when it was cut because it was so runny. Adam thinks it was the fault of the cottage cheese since the eggs were cooked through. In any case, good flavor, bad presentation.

Weekly Menu 3/6 through 3/12

We played "menu roulette" this week. I had printed out about 20 recipes from Cooking Light and allrecipes.com and I spread them out on the floor and had Adam randomly pick them. About halfway through one of our cats, JC, decided to get in on the action. The last two recipes were chosen by him attacking the sheets of paper. :-)

Saturday 3/6 - Rosemary-Dijon Roast Pork with Autumn Fruit Compote

Sunday 3/7 - Spicy Jerk Chicken Kebabs with Bell Peppers and Pineapple

Monday 3/8 - Turkey Saute with Cranberry-Port Sauce

Tuesday 3/9 - Beer Cooked Chicken

Wednesday 3/10 - Spring Onion and Chicken Stir-Fry

Thursday 3/11 - Out - It's Adam's birthday!

Friday 3/12 - Alaskan Cod and Shrimp with Fresh Tomato

Sloppy Joes

From All Recipes.com



Ingredients:
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

Directions:
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Comments:
We made these sloppy joes using Arnold sandwich thins rather than regular rolls. It worked, kind of. Since they're so flat a lot of the filling fell out, although I suppose that's why they're call "sloppy." Anywho, perhaps not the best plan. The filling itself was very good. The 30 minutes it spends simmering really concentrate all the flavors and kind of caramelize the meat a little.

Angel's Pasta

From All Recipes.com



Ingredients:
8 ounces angel hair pasta
1 tablespoon crushed garlic
1 tablespoon olive oil
2 zucchini, sliced
salt and pepper to taste
3 tomatoes, chopped
12 leaves fresh basil
4 ounces mozzarella cheese, shredded

Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.
3. Combine pasta and vegetables. Serve topped with mozzarella.

Comments:
This was another pretty easy recipe. I can never time things so the pasta and accompaniments are done at the same time though. Grrr. Nice, light dinner. I tend to forget how much I love zucchini when I don't have it for awhile.

Slow Cooker Pork Tenderloin

From All Recipes.com



Ingredients:
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Directions:
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Comments:
Hey, that picture looks different! Did we get new dishes (and a new countertop?) Well, no. This was Monday's dinner and since I was working late and going straight from work to bell choir practice Adam took the crockpot over to his parents' house and had dinner with them. He brought the camera along and snapped a photo for me. I didn't eat this at all, but I'm told it was wonderful.

Beef Bulgogi

From All Recipes.com



Ingredients:
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper

Directions:
1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.

2. Preheat an outdoor grill for high heat, and lightly oil the grate.

3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

Comments:
I was surprised by how much I liked this. I'm not usually one for steak in any form, but the marinade (I prepped it about 6 hours before we cooked it) was wonderful and had phenomenal flavor. It's so simple and uses such basic ingredients. Fabulous.

Jerky Chicken

From All Recipes.com



Ingredients:
1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon sesame oil
3 cloves garlic, chopped
1/2 teaspoon ground allspice
1 habanero pepper, sliced
4 skinless, boneless chicken breast halves - cut into 1 inch strips

Directions:
1. Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.

2. Preheat your oven's broiler.

3. Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

Comments:
Not sure why this is called "Jerky Chicken." From the recipe's little blurb I'm guessing it was supposed to be like Caribbean Jerk flavors. The habanero definitely gives it some kick. Be careful with the broiling though. I had mine on "high" and it took about 3 minutes for the residual marinade to start burning. The chicken was done in like 5 minutes. Perhaps "low" would be advised next time. :-)

Sizzling Salmon and Spinach Salad with Soy Vinaigrette

From Cooking Light



Ingredients:
DRESSING:
3 tablespoons thinly sliced green onions
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon water
1 teaspoon sesame seeds, toasted
1 teaspoon bottled minced garlic
1 teaspoon dark sesame oil
1/2 teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper

SALAD:
2 teaspoons dark sesame oil, divided
4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)
1 cup (1-inch) sliced green onions
1 cup fresh or frozen corn kernels, thawed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 cups baby spinach
1 cup fresh bean sprouts
1 cup red bell pepper strips

Directions:
Preheat broiler.

To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.

To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat.

Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.

Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.

Comments:
There is A LOT going on in this one. All kinds of veggies, fish, a dressing. It comes together pretty easily, but I still had to have Adam check the fish. I never know when it's done. He liked all the different flavors that come together. I, of course, didn't eat this. I had this lentil soup instead (also meatless, not fishy.) I always make a big batch and freeze it. Yum.

Weekly Menu 2/27 through 3/5

Adam did the menu planning again this week. He's on a roll!

Saturday 2/27 - Jerky Chicken

Sunday 2/28 - Beef Bulgogi

Monday 3/1 - Slow Cooker Pork Tenderloin

Tuesday 3/2 - Angel's Pasta

Wednesday 3/3 - Sloppy Joes

Thursday 3/4 - Bread Crust Zucchini Quiche

Friday 3/5 - Broiled Tilapia Parmesan

Grilled Ham, Muenster, and Spinach Sandwiches

From Cooking Light



Ingredients:
8 (3/4-ounce) slices crusty Chicago-style Italian bread (about 1/2 inch thick), toasted
8 ounces thinly sliced lower-sodium deli ham (such as Boar's Head)
4 (1-ounce) slices reduced-sodium Muenster cheese (such as Alpine Lace)
2 cups fresh baby spinach
1/4 cup mild chowchow (such as Braswell's)
Cooking spray

Directions:
1. Layer each of 4 bread slices with 2 ounces ham, 1 slice Muenster cheese, 1/2 cup baby spinach, 1 tablespoon chowchow, and 1 bread slice.

2. Heat a large nonstick skillet over medium-high heat. Coat sandwiches with cooking spray; add to pan. Cook 2 minutes on each side or until browned and cheese melts. Cut sandwiches in half, if desired. Serve immediately.

Comments:
Obviously omitted the chowchow. Gross... Used whole wheat bread and a panini press. There were pretty good. The spinach was a little challenging to get onto the sandwich but it wilted nicely when heated.

Pasta with Prosciutto and Spinach

From Cooking Light



Ingredients:
1 (9-ounce) package fresh cheese tortellini (such as DiGiorno)
1 tablespoon pine nuts
1 teaspoon olive oil
6 large garlic cloves, finely chopped
1 (6-ounce) package fresh baby spinach
1/4 cup (1 ounce) preshredded Parmesan cheese
1/4 teaspoon black pepper
2 ounces prosciutto, thinly sliced

Directions:
1. Cook pasta according to the package directions, omitting salt and fat; drain. Transfer pasta to a large bowl.

2. Heat a large nonstick skillet over medium heat. Add nuts to pan; cook 1 1/2 minutes or until toasted, stirring occasionally. Add nuts to bowl.

3. Heat oil in pan over medium heat. Add garlic to pan; cook 2 minutes, stirring occasionally. Add spinach to pan; cook 2 minutes or until spinach wilts, stirring constantly. Add spinach mixture, cheese, and remaining ingredients to bowl; toss well.

Comments:
Another recipe where the number of servings is questionable. It's supposed to make four, but we got maybe 3. And I measured every last ingredient and used a one-cup measuring cup for plating. Argh. This was pretty good. Much better use for prosciutto, although I did alter the recipe a little bit and threw the prosciutto into the pan with the spinach to heat through.

Grilled Chicken with Rustic Mustard Cream

From Cooking Light



Ingredients:
1 tablespoon plus 1 teaspoon whole-grain Dijon mustard, divided
1 tablespoon olive oil
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
3 tablespoons light mayonnaise
1 tablespoon water
Rosemary sprigs (optional)

Directions:
1. Prepare grill.

2. Combine 1 teaspoon mustard, oil, and next 3 ingredients in a small bowl; brush evenly over chicken. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.

3. While chicken grills, combine 1 tablespoon mustard, mayonnaise, and 1 tablespoon water in a bowl. Serve mustard cream with grilled chicken. Garnish with rosemary sprigs, if desired.

Comments:
First of all - "rustic mustard cream"? Puh-leeze. It's mayo and mustard with a little water. Way to dress it up! Adam was apparently really into the grill recipes this week when he was planning the menu. It's fine with me - takes some of the prep off of my shoulders. Anyway, good flavor although I could do without the "rustic mustard cream."

Beer-Braised Beef

From Cooking Light



Ingredients:
1 cup refrigerated prechopped onion
Cooking spray
1 pound boneless top round steak, trimmed
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/2 cup light beer
2 tablespoons molasses
1/4 teaspoon salt

Directions:
1. Place onion in a 3- to 3 1/2-quart electric slow cooker coated with cooking spray.

2. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add steak; cook 3 minutes on each side or until browned. Place steak over onion in cooker; pour tomatoes and beer over steak. Cover and cook on LOW for 8 hours or until steak is very tender.

3. Shred steak with 2 forks in slow cooker; stir in molasses and salt. Let steak stand 10 minutes before serving.

Comments:
First of all, there's no way this makes 4 servings. I even had a one-cup measuring cup out and we got maybe 2 and a half. A small half. Lots and lots of juice though...

But anyway. The flavor on this is wonderful. The molasses must add that certain something to the depth. We had this with some rolls instead of mashed potatoes (as suggested in the recipe) since I've given up potatoes for lent. Gah.

Grilled Pork Sliders with Honey BBQ Sauce

From Cooking Light



Ingredients:
1/2 cup bottled barbecue sauce (such as Sticky Fingers Memphis Original)
2 tablespoons dark rum (such as Myers's)
2 tablespoons honey
1 (1-pound) pork tenderloin, trimmed
Cooking spray
4 (1.8-ounce) white wheat hamburger buns

Directions:
1. Prepare grill.

2. Combine barbecue sauce, rum, and honey in a medium saucepan; bring to a boil. Cook 2 minutes or until reduced to 1/2 cup. Reserve 1/4 cup sauce for serving. Use remaining 1/4 cup sauce for basting.

3. Place pork on grill rack coated with cooking spray; grill 8 minutes. Turn and baste pork with sauce; cook 8 minutes. Turn and baste with sauce. Cook 4 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes; cut into thin slices.

4. Place buns, cut sides down, on grill rack; toast 1 minute. Place 3 ounces pork on bottom half of each bun. Spoon 1 tablespoon sauce over each serving; top with remaining halves of buns.

Comments:
These were good. I don't like barbecue too much but the honey and rum really seemed to offset the smoky flavor nicely.

Salsa Meat Loaf

From Cooking Light



Ingredients:
2 large egg whites
1/3 cup quick-cooking oats
1/2 cup plus 2 tablespoons chipotle salsa, divided
1/4 cup ketchup, divided
1 pound ground beef, extra lean
Cooking spray

Directions:
1. Preheat oven to 350°.

2. Combine egg whites in a large bowl, stirring well with a whisk. Stir in oats, 1/2 cup salsa, and 2 tablespoons ketchup. Add beef; mix well. Divide beef mixture into 4 equal portions, shaping each into an oval-shaped loaf. Coat a foil-lined rimmed baking sheet with cooking spray. Place loaves on prepared pan.

3. Bake at 350° for 30 minutes or until done.

4. Combine remaining 2 tablespoons salsa and remaining 2 tablespoons ketchup in a small bowl; spread mixture evenly over loaves.

Comments:
These were really good. The salsa isn't overpowering at all and they stay so moist when they bake. I didn't expect to like them so much so it was a pleasant surprise.

Blackened Catfish

From The Biggest Loser Cookbook



Ingredients:
1 small (1/4 pound) catfish fillet
1/4 tsp blackened seasoning (or to taste)
1/2 tsp grated Parmesan cheese

Directions:
Preheat the oven to 450. Lightly mist a small baking sheet with olive oil spray. Place the catfish, smooth side down, on the sheet. Sprinkle with the blackened seasoning and cheese.

Bake for 10 to 12 minutes or until the fish flakes easily with a fork.

Comments:
Hard as we tried, we could not find blackened seasoning anywhere. So Adam did some sleuthing online and came up with a recipe:

1 tbsp paprika
2 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano

So this is what I used. Apparently it packs quite the punch so use it carefully!

Picante Chicken

From The Biggest Loser Cookbook



Ingredients:
1/3 cup plus 1/2 cup mild picante sauce
4 medium (4-oz) boneless, skinless chicken breasts
6 tbsp light cream cheese
1/2 cup shredded cheddar cheese

Directions:
Preheat the oven to 350. Spread 1/3 cup of the picante sauce in the bottom of a 13 x 9 baking dish. Set aside.

Lay chicken breasts on a cutting board. Use the flat side of a meat mallet to pound the chicken breasts to a uniform thickness.

Spread the chicken evenly with the cream cheese. Lay the chicken, cream cheese side up, in a single layer in the prepared baking dish. Spoon the remaining 1/2 cup picante sauce evenly over the breasts. Cover the dish with foil.

Bake for 15 minutes. Remove the foil. Sprinkle the cheddar cheese evenly over the breasts. Bake, uncovered, for 15 minutes, or until no longer pink.

Comments:
I apparently forgot to get cheddar cheese this week and on Thursday night I was so tired I didn't even feel like running to the grocery store across the street from our house to go get some. So I just left it off. I didn't eat this since I was feeling not so great and cream cheese has a tendency to make me feel even worse. Adam seemed to like it though. Probably would have been better with the cheddar though. :)

Red, Green, and Bleu Salad

From The Biggest Loser Cookbook



Ingredients:
2 medium plum (Roma) tomatoes, seeded and chopped
1/2 medium cucumber, seeded and chopped
1/4 cup red onion slivers
2 tbsp crumbled gorgonzola cheese
2 tsp light balsamic salad dressing
salt & pepper to taste

Directions:
Combine all ingredients in a medium serving bowl and toss well.

Comments:
Adam made this and ate it while I was at work so I have no idea how it went. He did say it was easy to make but he didn't dig the dressing he used. He also said it got very soggy if you let it sit around too long so it's best to make it and eat it right away. He also peeled the cucumbers but that's more of a personal preference thing - the skin can be bitter sometimes.

Thai Ground-Chicken Salad

From The Biggest Loser Cookbook



Ingredients:
2 tbsp lime juice
2 tsp minced ginger
1 tsp honey
1/8 tsp chili garlic sauce
1/8 tsp salt
1 1/2 tsp EVOO
1/4 pound ground chicken
2 cups shredded romaine leaves
1/2 cup shedded carrot
1/4 cup red onion slivers
2 tbsp chopped mint leaves
1 tbsp chopped cilantro
1-2 tbsp chopped dry-roasted cashews

Directions:
In a small bowl, combine the lime juice, ginger, honey, chili sauce, and salt. Whisk, gradually adding the oil, until blended.

Set a small nonstick frying pan over medium-high heat. Add the chicken to the pan. Cook, breaking up the meat into chunks with a spatula, for 3 to 5 minutes, or until no longer pink. Remove from the heat. Stir in 1 tbsp of the reserved dressing.

In a large serving bowl, combine the lettuce, carrot, onion, mint, and cilantro. Drizzle with the remaining dressing and toss. Top with the reserved chicken and sprinkle with the nuts.

Comments:
This recipe is for one serving so you might need to double it like I did. But it makes HUGE portions - two cups of lettuce is a lot! Overall, this was good. Neither Adam nor I are big lime enthusiasts so I think that might have been the main reason I wasn't too much into it. The nuts on top is a stroke of genius though. I might try it again, but I'd rejigger the dressing so it's less...limey.

Weekly Menu 2/20 through 2/26

Adam did the menu planning again this week. This time they're all from Cooking Light.

Saturday 2/20 - Salsa Meat Loaf

Sunday 2/21 - Grilled Pork Sliders with Honey BBQ Sauce

Monday 2/22 - Beer-Braised Beef

Tuesday 2/23 - Grilled Chicken with Rustic Mustard Cream

Wednesday 2/24 - Pasta with Prosciutto and Spinach

Thursday 2/25 - Grilled Ham, Muenster, and Spinach Sandwiches

Friday 2/26 - Sizzling Salmon and Spinach Salad with Soy Vinaigrette

California Bacon Burger

From The Biggest Loser Cookbook



Ingredients:
1 strip turkey bacon, halved
1 tbsp egg substitute
1 tbsp breadcrumbs
1/4 pound ground turkey
1 tbsp chopped parsley
1 tsp Worcestershire sauce
1 tsp minced jalapeno pepper
3/4 ounce thinly sliced cheddar cheese
1 whole-grain hamburger bun
1 tbsp mayo
tomato slices and thinly sliced red onion to taste

Directions:
Place a medium non-stick skillet over medium-high heat. Place the bacon in the pan. Cook for 3-4 minutes per side or until crisp. Transfer to a plate and cover to keep warm.

Meanwhile, in a small bowl, combine the egg subsitite and the breadcrumbs. Add the turkey, parsley, Worcestershire, and jalapeno. Mix well. Shape into a patty.

Place the patty in the same pan the bacon was in. Cook for about 2 minutes per side. Reduce the heat to medium and cook for another two minutes. Flip the patty, cover it with the cheese, and cook for an additional two minutes, or until the turkey is no longer pink.

Toast the bun. Place the bun bottom on a serving plate. Spread half the mayo onto it. Top with the patty, bacon, tomato, and onion. Spread the remaining mayo over the inside of the top of the bun and flip onto the burger.

Comments:
Seriously, after only three days of cooking solely from this book I'm going crazy with the stupid directions. People who are fat know how to cook. How do you think we got fat? Argh! After this week I'm not going to cook from this book for a long time. That's all I can say right now. It's a great book with good recipes and ideas, but it's written for complete morons. (Almost as bad as that horrible glycemic index cookbook.)

Ok. I feel better now.

What you see in the directions above is what I actually did, which is not what you'll find in the book. These were pretty good for not having any salt or pepper in them. I skipped the turkey bacon and onion on mine and didn't feel deprived. Adam liked it so that's really what matters.

Sausage Breakfast Scramble

From The Biggest Loser Cookbook



Ingredients:
1/4 pound ground pork
1/2 tbsp minced red onion
3/4 tsp minced garlic
1/4 tsp dried thyme
1/8 tsp ground sage
1/8 tsp cayenne
1/8 tsp ground black pepper
pinch salt
1/2 cup chopped onion
1/2 cup chopped red bell pepper (about half of a medium-sized one)
1/2 tsp seeded, chopped jalapeno pepper (about one small)
8 large egg whites
salt & pepper to taste

Directions:
In a medium mixing bowl, combine the pork, red onion, garlic, thyme, sage, cayenne, black pepper, and salt. Mix well.

Heat a medium non-stick skillet over medium heat. Add the pork mixture, onion, red and jalapeno peppers. Cook, stirring to break up the pork, until meat is no longer pink.

Add the egg whites. Let cook for a few minutes, until the whites begin to set. Scramble and continue cooking until eggs are done. Season with salt & pepper to taste.

Comments:
I modified this recipe quite a bit. First off, this is another recipe that uses a different one as an element - this time it was the sausage that was separate. Also, the original has you microwaving the egg whites. I know I already mentioned my dislike of microwave cooking on chicken. The same goes for eggs. I don't use the microwave to cook things very often aside from frozen veggies or things that are meant to be cooked there - like Lean Cuisines. So I changed the recipe to what I actually did. It looked kind of gross for a little bit since egg whites have a tendency to look like, well, snot. But once they cook up they look and taste just fine.

Fresh and Colorful Jicama Slaw

From The Biggest Loser Cookbook



Ingredients:
1 English cucumber, seeded and cut into thin 1"-long strips
1/2 pound jicama, peeled and cut into thin 1"-long strips
2 medium carrots, peeled and cut into thin 1"-long strips
6 tsbp chopped cilantro
5 tbsp lime juice
1 tbsp EVOO
1 1/2 tsp red pepper flakes
salt & pepper to taste

Directions:
In a mixing bowl, combine all ingredients. Toss gently to mix. Serve immediately or refrigerate for up to 3 days.

Comments:
So, jicama. What is that? This is jicama:



Looks like a turnip on steroids, but it has a texture kind of like a carrot and tastes kind of sweet. Adam compared it to sweet peas. It's very versatile and is pretty good for you. Just for a point of reference, that one in the picture was about 1 pound. I only used half of it for this recipe.

For this recipe I used a regular cuke - what's the point of spending extra money on an English one when you're SEEDING it (I also peeled it.) I also left out the cilantro. I'm not planning on eating this one so I used all the red pepper the recipe called for even though it seemed like a lot. Hopefully Adam likes it. And if he doesn't it's his own fault because he picked it out. :)

Better Blueberry Pancakes

From The Biggest Loser Cookbook



Ingredients:
1/2 cup buttermilk
1/2 cup whole-grain oat flour (I used whole wheat)
1 large egg white, lightly beaten
1/2 tsp baking soda
1/4 tsp vanilla
1/4 tsp salt
1/2 cup fresh or frozen blueberries

Directions:
In a bowl, combine the buttermilk, flour, egg, baking soda, vanilla, and salt. Whisk just until blended. Sitr in the blueberries. Let stand for 10 minutes.

Cook on griddle in 1/8 cup dollops. Makes two 4-pancake servings.

Comments:
I left the blueberries out of the batter (I don't like them) and just put them on top of Adam's stack. For being whole-wheat and small, these were very good. They look tiny, but they'll fill you up. I modified the recipe directions a little. They wanted you to cook these in a skillet, which seemed kind of stupid to me. Sometimes it's like this cookbook was written for people who don't know anything about cooking...

Meatball Sandwich

From The Biggest Loser Cookbook



Ingredients:
3/4 cup whole wheat breadcrumbs
1/2 cup fat-free milk
1 pound ground chicken
3 large egg whites
1/4 cup chopped parsley
1 tbsp plus 1 tsp grated Parmesan cheese
2 tsp garlic powder
2 tsp onion powder
1/2 tsp salt
2/3 cup low-sugar, low-fat marinara sauce (I used Barilla Tomato & Basil)
2 whole-grain hot dog bun
1/2 cup (2 ounces) shredded mozzarella cheese

Directions:
Preheat the oven to 400 degrees. Lightly mist a baking sheet with olive oil spray. Set aside.

In a mixing bowl, combine the bread crumbs and milk. Let stand for 2-3 minutes, or until the milk softens the crumbs. Add the chicken, egg whites, parsley, cheese, garlic and onion powders, and salt. Mix well. Divide into 16 pieces. Roll each piece into a ball. Place meatballs, not touching, onto the prepared baking sheet. Bake for 12-15 minutes or until no longer pink inside.

Put the marinara sauce in a microwaveable bowl. Heat in 30-second intervals until warmed though. (Mine came out of the fridge and took about 2 minutes total.)

Meanwhile, heat a small nonstick skillet over medium heat. Place the bun, cut side down, in the pan. Cook for 3-5 minutes or until toasted.

Place the bun, toasted side up, on a serving plate. Top with three meatballs. Spoon on about half the heated sauce and half the cheese. Repeat with the second bun. Top with any remaining sauce.

You will have some leftover meatballs. (Ten of them, if my math is correct.)

Comments:
This is combination of two recipes since the sandwich recipe used a separate meatball recipe. Pretty simple to make and it tastes good too. I'm not really a huge fan of ground chicken. I might make them with turkey if I try this recipe again.

Weekly Menu 2/13 through 2/19

Adam did the menu planning this week. I think he's obsessed with The Biggest Loser Cookbook...

Saturday 2/13 - Chicken Cheese-Steak Wraps

Sunday 2/14 - California Bacon Burgers (Biggest Loser recipe)

Monday 2/15 - Thai Ground Chicken Salad (Biggest Loser recipe)

Tuesday 2/16 - My monthly professional association meeting. I'm still trying to convince Adam to come with me this month.

Wednesday 2/17 - Red, Green, and Bleu Salad (Biggest Loser recipe)

Thursday 2/18 - Picante Chicken (Biggest Loser recipe)

Friday 2/19 - Blackened Catfish (Biggest Loser recipe)

Slim Chicken Parmesan

From Everyday With Rachael Ray



Ingredients:
8 ounces whole wheat penne pasta
Four 5-ounce skinless, boneless chicken breast halves
Salt and pepper
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
1/3 cup dry red wine
One 28-ounce can chopped tomatoes
4 ounces fresh mozzarella cheese, thinly sliced
1/3 cup grated parmesan cheese
1/3 cup finely chopped flat-leaf parsley

Directions:
1. In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain.

2. Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to a plate.

3. In the same skillet, cook the garlic over medium heat until golden, about 1 minute. Add the wine, bring to a boil and cook for 1 minute. Stir in the tomatoes and simmer until thickened, 8 to 10 minutes. Return the chicken and any juices to the skillet, turning to coat. Top each piece of chicken with some of the mozzarella and 1 teaspoon parmesan, cover and cook until the cheese is melted, about 2 minutes; transfer to a platter.

4. Add the pasta and parsley to the skillet, toss and season with salt. Sprinkle with the remaining parmesan and serve alongside the chicken.

Comments:
Pretty simple although I skipped the wine and just used some chicken stock. Nice, slightly healthier variation of an old favorite. I like the simple tomato taste anyway. No extra junk in the sauce is a good thing. And wow, 8 oz of pasta is a lot when it's cooked. Who knew? I'd definitely try this one again.

BBQ Chicken Breast Sandwich

From The Biggest Loser Cookbook



Ingredients:
1/4 pound boneless, skinless chicken breast, trimmed of visible fat
1 tbsp barbecue sauce
1 whole-grain hamburger bun
1 large leaf green leaf lettuce
1 thin slice red onion
2 thin slices tomato
2 tsp low-fat mayo

Directions:
Place the chicken on a cutting board. Cover with a sheet of wax paper. With the smooth head of a meat mallet, pound the chicken from the center out, until it is a uniform 1/2" thickness. Transfer to a medium shallow bowl. Add the sauce. Turn the chicken to coat all sides. Cover the bowl with plastic wrap. Refrigerate for at least 10 minutes.

Preheat the grill to high heat. Place the chicken on the grill. Turn the heat to low. Cook for 3-5 minutes per side, or until no longer pink inside and the juices run clear. About 1 minute before the chicken is done, place the bun halves, cut side down on the grill, to toast.

Place the bottom half of the bun, toasted side up, on a serving plate. Top with the chicken breast, lettuce, tomato, and onion. Spread the mayo on the inside of the top half of the bun. Flip onto the sandwich. Serve immediately.

Comments:
Adam started this while I was on my way home. We grilled it outside even though it was cold and snowy. Yay, Wisconsin! Since the sandwich isn't doused in the barbecue sauce I could deal with the slight overtone of smoky flavor. I left the onions off of mine.

Cornmeal Oven-Fried Chicken

From Taste of Home



Ingredients:
1/2 cup dry bread crumbs
1/2 cup cornmeal
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup buttermilk
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 tablespoon butter, melted

Directions:
In a large resealable plastic bag, combine the first nine ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then add to bag, a few pieces at a time, and shake to coat.

Place in a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake 30-40 minutes longer or until juices run clear.

Comments:
I actually went out and got a fryer for this. Stupid, since most of it's still sitting in the fridge a week later. I knew I should have just used boneless breasts. Oh well. The recipe itself is fine. It's just our inability to eat leftovers that's the problem. A little more time-consuming than some others, but worth it. One note: I skipped the butter and sprayed the chicken with a little Pam instead. Worked fine.

Cinnamon-Apple Breakfast Pockets

From The Biggest Loser Cookbook



Ingredients:
1 whole-wheat pita, cut in half
4 tbsp fat-free vanilla or caramel-apple yogurt
1/2 medium apple, cored and thinly sliced
ground cinnamon to taste

Directions:
Preheat the broiler.

Place the pita halves on a small nonstick baking sheet. Set the pan 6" from the heat source. Broil for 30 to 60 seconds per side, or until just warmed and barely toasted. Carefully open one pocket and spread half the yogurt evenly inside. Insert half the apple slices over the yogurt. Season with cinnamon. Repeat with the other half.

Comments:
Now, I haven't had this yet (I made Adam's for lunch since he's going to some Super Bowl thing tonight) so I can't judge the taste. It's ridiculously easy though. I actually used the toaster oven rather than the broiler. Worked splendidly.

Weekly Menu 2/6 through 2/12

Saturday 2/6 - Brunch Panini

Sunday 2/7 - Cinnamon-Apple Breakfast Pockets (Biggest Loser recipe)

Monday 2/8 - BBQ Chicken Sandwiches (Biggest Loser recipe)

Tuesday 2/9 - Porcupine Meatballs

Wednesday 2/10 - Slim Chicken Parmesan

Thursday 2/11 - Out - our Valentine's Day meal

Friday 2/12 - Open-Faced Meatball Sandwich (Biggest Loser recipe)

Adam Cooks: Hearty Cabbage Skillet Supper

Adam found this in the local newspaper, but here's a link to the recipe from a local TV station.



Ingredients:
2 tablespoons vegetable oil
2 yellow onions, thinly sliced
1 package (16 ounces) coleslaw or 6 cups finely shredded cabbage
¼ to ½ cup chicken broth
1 apple, peeled if desired, diced
4 precooked sausages
1 teaspoon caraway seeds
1/2 teaspoon salt
Freshly ground pepper

Directions:
Heat oil in a large skillet over medium-high heat; add onions. Cook, stirring often, until onion softens, about 3 minutes. Add cabbage, ¼ cup of the broth and apple. Cover; reduce heat to low. Simmer 5 minutes.

Stir in caraway seeds, salt and pepper to taste. Arrange cooked sausages over cabbage. Add more of the broth if needed. Cover; cook 5 minutes. Uncover; cook until broth is reduced, about 2 minutes; do not let vegetables burn.

Comments:
Adam's on this new health kick so he thought this might be a good, healthy dinner option. He made this himself and it turned out pretty well. He used turkey sausage to up the healthy factor. I'm not a fan of cabbage and could have done without the caraway (yuck!) but overall, a success. Whatever makes him happy...

Weekly Menu 1/30 through 2/5

Saturday 1/30 - Hearty Cabbage Skillet Supper (Adam's making dinner)

Sunday 1/31 - Cornmeal Oven-Fried Chicken

Monday 2/1 - Adam's on his own - I'll be going straight from work to bells

Tuesday 2/2 - The Adirondacker Burger

Wednesday 2/3 - Chicken Taco Burgers

Thursday 2/4 - Spaghetti Carbonara

Friday 2/5 - Out - an early birthday dinner with my dad and Cheryl

Polenta-Topped Pork Patties

From Everyday With Rachael Ray



Ingredients:
3 tablespoons extra-virgin olive oil
1/2 onion, finely chopped
Salt and pepper
2/3 cup instant polenta
1/3 cup heavy cream
1/4 pound mozzarella cheese, shredded
1 1/2 pounds ground pork
1/3 cup chopped flat-leaf parsley

Directions:
1. In a large, ovenproof skillet, heat 1 tablespoon olive oil over medium heat. Add the onion, season with salt and cook until softened, about 5 minutes. Transfer to a large bowl; reserve the skillet.

2. In a small saucepan, bring 2 1/3 cups water and 1/4 teaspoon salt to a boil. Whisk in the polenta, lower the heat to medium-low and whisk until thickened, about 5 minutes. Stir in the cream, remove from the heat, then stir in the cheese; season with salt and pepper and keep warm.

3. Preheat the broiler. Add the pork and parsley to the onion; shape into four 4-inch-wide patties. In the reserved skillet, heat 1 tablespoon olive oil over medium heat. Add the patties and cook, turning once, until browned, 6 to 7 minutes. Spoon the polenta on top and broil until golden, about 5 minutes.

Comments:
Not too complicated, although the polenta was a lot runnier than I expected so it didn't quite turn out as pretty as it should have. The bland, kind of creamy flavor of the polenta was nicely offset by the pork burger. I'm not a fan of pork, but this was ok. Not sure it will stay on the rotation, but not a total disaster either.

Weekly Menu 1/23 through 1/29

Saturday 1/23 - Leftovers. We went out to lunch with my dad and Cheryl.

Sunday 1/24 - Bacon Cheeseburger Buns

Monday 1/25 - Turkey & Black Bean Tostadas

Tuesday 1/26 - Polenta-Topped Pork Patties

Wednesday 1/27 - Sausage, Egg, and Cheese Turnovers

Thursday 1/28 - Beef Kebabs with Yougurt Sauce

Friday 1/29 - Tilapia Club Stacks

Turkey (or Chicken) Schnitzel with Tots and Apple-Cranberry Sauce

From Everyday With Rachael Ray



Ingredients:
4 cups frozen puffed potatoes, such as Ore-Ida Tater Tots
4 mcintosh apples, peeled and cut into small cubes
1 cup apple cider
1/3 cup sweetened dried cranberries (a generous handful)
Flour, for coating
2 large eggs, beaten
1 1/2 cups breadcrumbs
1 tablespoon poultry seasoning (about a palmful)
About 1/4 teaspoon freshly grated nutmeg
4 turkey breast cutlets, pounded 1/8 inch thick
Salt and pepper
Vegetable oil, for frying
4 lemon wedges

Directions:
1. Bake the potatoes according to package directions until golden and crisp.

2. In a large saucepan, bring the apples, cider and cranberries to a boil. Lower the heat to medium and cook, mashing the apples into a sauce, for 15 minutes.

3. Meanwhile, place the flour, eggs and breadcrumbs on 3 separate plates. Season the breadcrumbs with the poultry seasoning and nutmeg. Season the turkey cutlets with salt and pepper and coat them in the flour, then in the egg, then in the breadcrumbs.

4. In a large skillet, heat 1/4 inch vegetable oil over medium heat. Add the cutlets 2 at a time and fry, turning once, until deep golden and cooked through, 5 to 8 minutes. Serve with the lemon wedges, potatoes and apple-cranberry sauce.

Comments:
Pretty simple, although I used chicken instead of turkey. Adam helped with the pounding of the chicken. He always likes doing that - male agression or something. He really whacks them good... The cranberry-apple sauce was really good. It gets pretty sweet, even with no added sugar, and is a nice alternative to ketchup for the tater tots.

Weekly Menu 1/16 through 1/22

Saturday 1/16 - Leftovers

Sunday 1/17 - Turkey Schnitzel with Tots and Apple-Cranberry Sauce

Monday 1/18 - Hot Ham & Cheese Sandwiches

Tuesday 1/19 - My monthly meeting - Adam's on his own

Wednesday 1/20 - Gnocchi with Bacon

Thursday 1/21 - Buffalo Popcorn Chicken Bites

Friday 1/22 - Fish & Fries (from a box)

6-Layer Breakfast Casserole

From Cooking Light



Ingredients:
6 eggs
1/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper, ground
1 package Jimmy Dean Hot Roll Sausage, cooked, crumbled, drained
1/4 cup jalapeno pepper, 1/4 dice
1/2 cup cheddar cheese, shredded
2 tablespoons garlic, minced
1 teaspoon cumin, ground
4 slices bread, cut in half

Directions:
Preheat oven to 350° F. Mix the eggs and heavy cream in a bowl with the salt and pepper. In a separate bowl, place the sausage, jalapeno pepper, cheese, garlic and cumin. Place 1/3 of the egg mixture in the bottom of a 2-quart baking dish. Place a slice of bread in the dish. Place 1/3 of the sausage mixture on the slice of bread. Repeat layering until last slice of bread is on top. Add the remaining 1/3 of sausage ingredients evenly across the top slice of bread. Bake in oven for 15 minutes.

Comments:
First of all, these are not the directions that are found in the magazine. The directions and corresponding picture do not match and I found it very confusing. I ended up using a 1 1/2-quart baking dish and could only fit bread 2 layers high. Also, 15 minutes? Ha. More like 45. The eggs don't set in 15 minutes at such a low heat. After about half an hour I cranked it to 425.

Aside from the crappy directions, this wasn't bad. Nice kick from the jalapenos and sausage.

Oriental Beef & Broccoli

From Better Homes & Gardens Simple Slow Cooker Recipes (also seen here.)



Ingredients:
1 1/2 pounds boneless beef round steak
6 medium carrots, cut into 1-inch pieces
2 medium onions, cut into wedges
1 tbsp grated fresh ginger
2 cloves garlic, minced
1/2 cup water
2 tbsp reduced sodium soy sauce
1 3/4-oz envelope beef gravy mix
4 cups broccoli florets
3 cups hot cooked rice

Directions:
1. Trim fat from meat. Cut meat across the grain into 1/2-inch strips. Set aside. In a 3 1/2-to 4-quart slow cooker place carrots and onions. Add meat, ginger, and garlic. In a small bowl stir together water, soy sauce, and beef gravy mix. Pour over mixture in cooker.

2. Cover and cook on low-heat setting for 8 to 10 hours (or on high 4-5 hours.)

3. If using low-heat setting, turn to high-heat setting. Stir in broccoli. Cover and cook about 15 minutes more or until broccoli is crisp-tender. Serve meat mixture over hot cooked rice.

Comments:
I really like the flavor of this recipe. It reheats well and doesn't get soggy like you might think. Adam still isn't its biggest fan, but he ate it without comment this time.

Mom's Turkey Meatloaf

From Ellie Krieger via The Food Network (also seen here.)



Ingredients:
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce

Directions:
Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

Comments:
I halve this recipe since it's just the two of us and two pounds of turkey is a lot. It works out pretty well. I've made this quite a few times and it always turns out. This time I made some mashed red-skinned potatoes and boiled up some edamame to go with it since meatloaf kind of begs to be paired with carbs. Yum.

Salmon Delight Burgers

From Everyday With Rachael Ray



Ingredients:
1/2 cup plain yogurt
2 tablespoons chopped fresh mint
Salt
1 cucumber, peeled and sliced
1 pound salmon fillet, skinned
3 large eggs, 2 hard-boiled and sliced
1/4 cup vegetable oil
4 brioche rolls, split and toasted
1 bunch baby spinach (about 2 cups)

Directions:
1. In a small bowl, combine the yogurt and mint; season with salt. In a medium bowl, add the cucumber and sprinkle with salt; let stand for 15 minutes, then transfer to paper towels to drain.

2. Meanwhile, slice the salmon lengthwise into ¼-inch-wide strips, cut in half crosswise, then cut into ¼-inch pieces. In a medium bowl, beat the raw egg with ½ teaspoon salt. Stir in the salmon.

3. In a large, nonstick skillet, heat the oil over medium-high heat. Add the salmon mixture in 4 mounds; gently press to form 4 patties. Cook, turning once, for 6 minutes.

4. Place a salmon patty on each roll bottom; top with 2 tablespoons yogurt-mint sauce, some cucumber, sliced hard-boiled egg, spinach and a roll top.

Comments:
I left out the yogurt-mint sauce since Adam didn't want it. I also tried to halve this since I wasn't going to eat it, but I ended up with a lot less salmon meat than I thought I would after I skinned it so the burger itself ended up very eggy. I even drained a lot of the egg off through my fingers as I put the meat in the pan to cook, but it still ended up kind of sad-looking. Oh well. He ate it. Even though I screwed up the hard-boiled egg thing again. It's kind of pathetic that I can't get an egg to a decent hard-boiled state. I suppose if I liked them I'd have more of an incentive to figure it out...

Weekly Menu 1/9 through 1/15

Saturday 1/9 - Salmon Delight Burger (got bumped)

Sunday 1/10 - Mom's Turkey Meatloaf

Monday 1/11 - Oriental Beef & Broccoli

Tuesday 1/12 - Peachy Barbecue Chicken

Wednesday 1/13 - Mac & Cheese Lorraine

Thursday 1/14 - 6-Layer Breakfast Casserole

Friday 1/15 - Spicy Meatballs with Chili Sauce

Corn Bread Taco Bake

From Taste of Home



Ingredients:
1-1/2 pounds ground beef
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1/2 cup water
1/2 cup chopped green pepper
1 envelope taco seasoning
1 package (8-1/2 ounces) corn bread/muffin mix
1 can (2.8 ounces) french-fried onions, divided
1/3 cup shredded cheddar cheese

Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2-qt. baking dish.

Prepare corn bread mix according to package directions for corn bread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.

Sprinkle with cheese and remaining onions. Bake 3-5 minutes longer or until cheese is melted and a toothpick inserted into corn bread layer comes out clean.

Comments:
Very simple, quick dish to put together. Kind of made a mess in the oven though - tomato sauce splattered as it baked. Guess who's cleaning the oven this weekend?

Anyway, good combination of textures. Adam preferred the top layer to the corn/beef mixture. I'd have to agree. There was some funky aftertaste going on. Not sure whether it was my ingredients or the preparation. Would probably try this again.

Chorizo Quiche

From a special section of Everyday With Rachael Ray



Ingredients:
Nonstick Cooking Spray
1 1/2 cup all-purpose flour, plus more for rolling
1/4 tsp salt
8 tbsp cold, unsalted butter, cubed
6 ounces raw chorizo, casings removed
5 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1 1/2 cups grated Emmenthal cheese
1 cup diced boiled potato

Directions:
Spray a 9" glass pie dish with nonstick cooking spray. Mix the flour and salt in a food processor. Add the butter and pulse to form a coarse meal. With the motor running, add 6 tbsp cold water in a slow stream, processing until the dough comes together. Then gather the dough into a ball and transfer to a floured surface. Roll out to form a 12" round, then transfer to the prepared dish. Crimp the edges to make a decorate border, removing any excess dough. Freeze for 20 minutes.

Preheat the oven to 425. Line crust with foil and fill with uncooked dried beans. Bake for 15 minutes. Remove the foil and beans and continue to bake for 5 minutes, or until golden brown. Remove and let crust cool completely, but leave the oven on. Cook the chorizo in a dry, medium-sized heavy saute pan over medium heat for 8 minutes, or until dry and crisp. Let the chorizo cool on a paper towel-lined plate. Whisk eggs, milk, and cream in a large bowl. Mix in the chorizo, cheese, and potato. Pour mixture into the crust. Bake for 35 minutes or until the filling is puffed and a knife inserted into the center comes out clean. Serve hot or at room temperature, cut into wedges.

Comments:
Pfft, who am I kidding? Frozen pie crust, for sure. I even remembered to take it out of the freezer yesterday so it was all ready for me. Go me! This was pretty simple to assemble. We don't have raw chorizo readily available so I just took the pre-cooked stuff, cut it into small pieces, and crisped it up in a pan. I subbed mozzarella for the Swiss also. I probably should have cooked it a little longer (the middle was still a little runny), but we were hungry. :)

Red Onion, Potato, and Goat Cheese Pizza

From Cooking Light



Ingredients:
7 ounces fingerling potatoes (about 5 potatoes)
1 teaspoon olive oil
1 medium red onion, cut into 1/2-inch-thick slices
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons cornmeal
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup (3 ounces) crumbled goat cheese
1 garlic clove, minced
1 1/2 teaspoons fresh thyme leaves

Directions:
1. Preheat oven to 450°.

2. Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 10 minutes or until just tender; drain. Cool slightly; cut potatoes crosswise into 1/4-inch slices.

3. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion to pan, and sauté 8 minutes or until tender.

4. Roll dough out on a lightly floured surface to a 14 x 10–inch rectangle. Sprinkle cornmeal over a large baking sheet; place dough on baking sheet. Sprinkle mozzarella evenly over dough. Arrange potatoes and onion over mozzarella; top evenly with goat cheese and garlic. Bake in lower third of oven at 450° for 15 minutes or until browned. Sprinkle with thyme; cut into 12 pieces.

Comments:
I couldn't find any fingerling potatoes so I used some small red potatoes instead. This was really good. The sweet onions and the tangy goat cheese - Yum! I think 15 minutes might have been a little long to cook it, but that could also just be my oven.

Potato-Apple Latkes

From Cooking Light



Ingredients:
6 cups shredded peeled Yukon gold potatoes (about 2 pounds)
2 cups shredded Gala or Honeycrisp apples (about 2 medium)
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
2.25 ounces all-purpose flour (about 1/2 cup)
6 tablespoons canola oil, divided
1 teaspoon turbinado or granulated sugar

Directions:
1. Combine potatoes, apples, and 1 teaspoon salt in a colander. Let stand 20 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 1/2 teaspoon salt, and pepper in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to potato mixture; toss well to combine.

2. Heat a 12-inch nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan, swirling to coat. Add potato mixture in 1/3-cupfuls to pan to form 4 latkes; flatten slightly. Cook 6 minutes on each side or until golden brown. Remove latkes from pan; keep warm. Repeat procedure 3 more times with remaining oil and potato mixture. Sprinkle latkes evenly with sugar.

Comments:
I halved this recipe and ended up using 1 large and 3 small potatoes and one apple to get to the four cups I needed. I let it sit over a bowl, smooshing it every so often for 20 minutes. It was nowhere near "barely moist" so I hauled out my tea towel and wrung it out a la frozen spinach. If I had known that I would have saved myself 20 minutes. Oh well. I'll keep it in mind for next time.

Anywho, I felt kind of guilty since I cooked this traditionally Jewish fare in bacon grease. Is that weird? Mine took about 5 minutes per side before they started to burn a little.

Adam really liked them, which is good since he picked the recipe out. They were ok for me, but seemed a little heavy. I'd still make them again though.

Tortellini (or Ravioli)-Shrimp Caesar Salad

From Taste of Home



Ingredients:
2 cups frozen breaded popcorn shrimp
1 package (9 ounces) refrigerated cheese tortellini
8 cups torn romaine
1 medium tomato, chopped
1/2 cup creamy Caesar salad dressing

Directions:
Prepare shrimp and tortellini according to package directions. In a large salad bowl, combine romaine and tomato; drizzle with dressing and toss to coat. Drain tortellini; toss with salad. Top with shrimp.

Comments:
I swapped out the popcorn shrimp for some plain old regular shrimp that I cooked in a skillet. I thought I had tortellini, but it was actually ravioli. Same thing, right? I omitted the tomato since Adam doesn't like them and I made some Caesar dressing instead of using the store-bought stuff I had because, say it with me, "Adam doesn't like it." He liked the shrimp, wasn't crazy about the dressing. I had plain romaine with the dressing. And some tortilla chips. I know, I'm weird.

Weekly Menu 1/2 through 1/8

Saturday 1/2 - Tortellini-Shrimp Caesar Salad

Sunday 1/3 - Red Onion, Potato, and Goat Cheese Pizza

Monday 1/4 - Leftovers - I've got one last Christmas Party to go to

Tuesday 1/5 - Chorizo Quiche

Wednesday 1/6 - Corn Bread Taco Bake

Thursday 1/7 - Skillet Spaghetti

Friday 1/8 - Salmon Delight Burger

French Onion Soup Mac & Cheese

From Ultimate Recipe Showdown on The Food Network



Ingredients:
Topping:
1/4 cup bread crumbs
1/4 cup grated Parmesan

Bechamel Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk or half-and-half
Salt and freshly ground black pepper
8 ounces Gruyere, grated
3 ounces mozzarella grated

French Onion "Soup":
2 tablespoons butter, plus 1 tablespoon (or nonstick spray)
1 tablespoon extra-virgin olive oil
3 large white onions, thinly sliced
6 cloves garlic, peeled and chopped
2 tablespoons honey
Salt and freshly ground black pepper
1 cup dry sherry
2 cups beef stock
8 sprigs fresh thyme leaves
1 pound pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well)

Directions:
Preheat oven to 350 degrees F.

Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.

Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.

French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.

Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray. Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.

Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.

Comments:
This one's pretty labor-intensive so don't plan this for a weeknight. I started grating cheese and slicing onions at around 4:30 and it came out of the oven just after 6:30. Fortunately it's pretty tasty so it's (almost) worth the effort. It still kind of amazes me how sweet onions get when you cook them a while. This makes a whole ton of pasta so either halve the recipe or plan to have leftovers. We'll see how it re-heats tomorrow.

On an unrelated (kind of) note: Hey, Food Network - your website sucks.

Carne Asada Taco with Avocado Pico de Gallo

From Cooking Light



Ingredients:
1/4 cup fresh lime juice (about 2 medium)
1 (1-pound) skirt steak, trimmed
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground red pepper
Cooking spray
1 cup diced seeded plum tomato
1/4 cup diced onion
3 tablespoons finely chopped fresh cilantro
1 tablespoon diced seeded jalapeño pepper
1 tablespoon fresh lime juice
1 garlic clove, minced
3/4 cup diced avocado (about 1 medium)
1/4 teaspoon kosher salt
8 corn tortillas
Lime wedges (optional)

Directions:
1. Combine 1/4 cup juice and steak in a shallow dish. Sprinkle cumin, 1/2 teaspoon salt, and red pepper over both sides of steak. Cover and marinate in refrigerator 3 hours.

2. Heat grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand at least 10 minutes. Cut steak into 1/2-inch pieces.

3. Combine tomato and next 5 ingredients (through garlic) in a bowl. Gently stir in avocado and 1/4 teaspoon salt.

4. Heat tortillas over gas flame 15 seconds on each side or until charred on edges. Divide steak evenly among tortillas. Top with pico de gallo. Serve with lime wedges, if desired.

Comments:
Adam cooked the meat on the grill outside, our avocado was questionable so I tossed it, but other than that I pretty much stuck to the plan (minus the cilantro, flour tortillas rather than corn.) It was too spicy for me, but Adam loved it. Typical.

Braised Bratwurst & German Style Potatoes

From Rachael Ray via The Food Network



Ingredients:
4 large Idaho potatoes, peeled and cut into bite-sized pieces
Salt
2 pounds bockwurst or bratwurst (veal or veal and pork)
Extra-virgin olive oil, for drizzling plus 2 tablespoons
4 slices center cut bacon
1 small yellow onion, chopped
1/2 cup white wine or white balsamic vinegar
2 rounded teaspoons sugar
1 cup chicken stock
1 generous handful flat-leaf parsley, chopped
Freshly ground black pepper

Directions:
Halve larger potatoes and leave small potatoes as is, cover with water, bring to a boil, season with salt and cook until tender, about 8 to 10 minutes.

Place sausages in a cast iron skillet, add 1/2-inch of water and a drizzle of oil. Bring to a boil, reduce heat to medium and let the sausages heat through as the water evaporates. Shake pan and let the casings crisp up until they burst, 3 to 4 minutes, and are golden brown. Remove from the heat and set aside.

Put a medium skillet on the stove with a drizzle of olive oil and heat over medium-high heat. Add chopped bacon and render 2 to 3 minutes then stir in the yellow onion and cook for 5 minutes with the bacon to soften.

When potatoes are cooked, drain and add to bacon and onion. Douse the pan with vinegar and sprinkle with sugar. Pour stock evenly over pan, add the parsley and some pepper and turn off the heat. Stir the potatoes 1 minute to form a starchy sauce and combine flavors.

Halve crispy sausages and serve with the potatoes alongside.

Comments:
There's some cabbage slaw thing that I skipped on this recipe. Cuts the prep pretty much in half. This recipe wasn't too difficult. I just had time coordination problems. It takes so long for water to boil. I want one of the induction cooktops that boils water in 90 seconds or whatever. Too bad they're completely out of my price range. Boo.

Anywho, Adam didn't like the vinegar in the potatoes, but was fine with the meat. Why am I not surprised?

Holiday Baked Ham

From Taste of Home



Ingredients:
1 fully cooked smoked half ham (6 to 7 pounds)
1 tablespoon whole cloves
1/4 cup apricot preserves
1 tablespoon butter
2 teaspoons Dijon mustard

Directions:
Place ham with fat side up in a shallow roasting pan. Score fat in a diamond pattern; insert cloves into cuts. Bake, uncovered, at 325° for 1 hour and 15 minutes. In a small saucepan, combine the preserves, butter and mustard; heat through. Spoon over the ham. Bake, uncovered, 30 minutes longer or until a meat thermometer reads 140°. Remove cloves before slicing ham.

Comments:
This is what I made for our Christmas dinner, actually eaten Christmas Eve.



I left out the cloves because they're gross. I'm not a ham person, but the glaze was pretty good. Once I got rid of all that fat there. Yuck. I filled up mostly on vegetables. I'd try this one again though. It actually was done in the time they prescribed, unlike most pork recipes that seem to take twice as long to reach the right temperature...

Weekly Menu 12/26 through 1/1/10

Saturday 12/26 - Tilapia Baked in Couscous

Sunday 12/27 - French Onion Soup Mac & Cheese

Monday 12/28 - Lasagna Roll-Ups

Tuesday 12/29 - Carne Asada Tacos

Wednesday 12/30 - Chicken Taco Burgers

Thursday 12/31 - Tortellini-Shrimp Caesar Salad

Friday 1/1 - Braised Bockwurst with German-Style Potatoes

Teriyaki Pineapple & Pork Chops

From Taste of Home



Ingredients:
1 cup unsweetened pineapple juice
4 bone-in pork loin chops (8 ounces each)
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 fresh pineapple
1/2 cup teriyaki sauce

Directions:
Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours.

Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops.

Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160° and pineapple is tender, basting occasionally with teriyaki sauce.

Comments:
This is so simple - especially since Adam manned the grill. Ha ha! We skipped the spinach part of the original recipe and boiled up some edamame. Adam has recently become obsessed with it. So much so that we drove to Milwaukee today to Trader Joe's JUST FOR EDAMAME. So sad. Seriously people, if you know where we can get edamame in the shell closer to here (that'd be Neenah), let me know. At least the weather wasn't horrible.

Anyway. The flavor of the pineapple and teriyaki together is mighty good. I'm not a fan of pork, but I ate my whole chop.

Omelet Croissants

From Taste of Home



Ingredients:
3 eggs
1 tablespoon water
1 teaspoon chicken bouillon granules
1 green onion, finely chopped
2 tablespoons finely chopped sweet red pepper
1/4 teaspoon lemon-pepper seasoning
1/2 teaspoon butter
2 croissants, split
4-1/2 teaspoons ranch salad dressing
4 slices Canadian bacon
4 slices Muenster cheese
1/2 cup fresh arugula
4 thin slices tomato

Directions:
In a small bowl, whisk the eggs, water and bouillon; set aside.

In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon-pepper in butter until tender.

Add egg mixture. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges.

Spread croissants with salad dressing. On croissant bottoms, layer the bacon, omelet, cheese, arugula and tomato. Replace croissant tops.
Cook on a panini maker or indoor grill for 2-4 minutes or until cheese is melted.

Comments:
The picture above is Adam's - no tomato. Here's mine - with tomato, no spinach:



Yeah, I subbed spinach for the arugula since that's what I had here and we (well, ok, Adam) like it better. Also swapped Canadian for regular bacon and ranch dressing for mayo. I can't make an omelet to save my life. Once again I ended up scrambled eggs. There must be a secret I don't know...

Anyway, overall, good recipe. Adam was confused as to why you'd use croissants and then smoosh them in a panini press. He has a point, but the flaky texture is still present, although in a smooshed capacity.

(Drunken) Risotto with Grilled Chicken

From Everyday With Rachael Ray



Ingredients:
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon grill seasoning, such as Mccormick Montreal Steak Seasoning
6 skinless, boneless chicken thighs (about 1½ pounds total)
1 ounce dried porcini mushrooms
4 cups chicken broth
1 medium onion, finely chopped
Salt and freshly ground pepper
1½ cups arborio rice
2 cups Barolo (dry Italian) red wine
2 tablespoons finely chopped fresh rosemary
2 tablespoons cold unsalted butter, cut into small pieces
1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
2 cups arugula, shredded
2 cups baby spinach, shredded

Directions:
1. Preheat a grill or a grill pan to medium-high. In a shallow dish, combine the balsamic vinegar, Worcestershire sauce, 3 tablespoons of the EVOO and the grill seasoning. Add the chicken thighs and turn to coat evenly with the marinade.

2. In a small saucepan, heat the dried mushrooms and chicken broth over medium-low heat.

3. In a large skillet, heat the remaining EVOO, 2 turns of the pan, over medium heat. Add the onion, season with salt and pepper and cook for a couple of minutes to soften. Add the rice, stir to coat and cook for 1 minute. Add half of the wine; when it has been absorbed by the rice, stir in the remaining wine and the rosemary. When all of the wine is absorbed, ladle in some of the mushroom broth.

4. Place the marinated chicken thighs on the grill and cook for 7 to 8 minutes on the first side and for 5 to 6 minutes on the reverse side.

5. Add a ladle of the mushroom broth to the risotto every few minutes, stirring occasionally and cooking until absorbed. Remove the softened mushrooms from the broth and chop; add to the risotto. Cook the risotto until creamy and al dente, 20 to 22 minutes. Remove from the heat; stir in the butter and cheese.

6. Thinly slice the grilled chicken. Divide the risotto among shallow bowls and top each serving with the arugula, spinach and sliced chicken.

Comments:
I skipped the wine and mushrooms since I don't like either and Adam doesn't like the wine. (Also skipped the arugula and spinach, obviously.) I subbed additional chicken stock for the wine. Risotto's a little labor-intensive, but so worth it. Yum-a-licious. I grilled the chicken inside on the George Foreman since Adam was too involved in the football game to be bothered to turn the grill outside on. Men... :)