Spaghetti with Asparagus, Bacon, and Marinara Sauce

From a recipe in the grocery store ad. Looks like it's Barilla branded, but I can't find it on their website. I've tweaked it a little as it seems like whomever put it in the paper didn't edit it very well...



Ingredients:
2 tbsp EVOO
1 medium onion, sliced
1/2# bacon, cut into 1 inch pieces
1 lb asparagus, cut into 1 inch pieces
1/2 cup dry white wine (or chicken stock)
1 (23.5 oz) jar marinara or pasta sauce
1 (1 lb) box spaghetti (or fettuccine)
2 tbsp butter
1 tbsp parsley, chopped
1/2 cup Parmigiano cheese, grated
salt & pepper to taste

Directions:
Cook pasta according to box directions. Drain.

Meanwhile, in a large skillet, cook the bacon until crispy. Drain onto a paper towel and remove all but 1 tsbp of the fat from the pan. Add the onions to the skillet and cook until translucent. Add asparagus and saute for one to two minutes. Deglaze with wine/stock. Add marinara sauce and bring to a simmer.

Toss the cooked pasta with the sauce. Stir in butter, parsley, and cheese. Add salt and pepper to taste. Top with bacon and serve.

Comments:
This was ridiculously easy, but a combination I don't know that I've tried before. Whenever I use asparagus or bacon with pasta it's more in a carbonara way than a tomato-based sauce way. It wasn't a bad flavor mix - I was pleasantly surprised.

Slim Chicken Parm with Spaghetti (Squash)

From Everyday With Rachael Ray



Ingredients:
8 ounces whole wheat penne pasta
4 5 ounces 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
1 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:
I've made this one before, but this time I swapped out the pasta for some spaghetti squash. This was my first time cooking a spaghetti squash and I was amazed at how easy it is. Cut it (ok, so this wasn't easy - I called in the big guns (ie Adam)), put it on a baking sheet, bake in the oven at 350 for an hour, scrape the guts into a bowl, and voila. Fake spaghetti. It's just a little bit sweet so it goes well with the acidic tomato-based sauce. Overall, a success. I'm excited about all the other possibilities for spaghetti squash.

Baked Chicken Egg Rolls

From allrecipes.com



Ingredients:
2 cups grated carrots
1 (14.5 ounce) can bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green bell pepper
1/4 cup chopped green onions
1 clove garlic, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
1 pinch cayenne pepper
16 egg roll wrappers
nonstick cooking spray

Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. Coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic until vegetables are crisp, about 3 minutes. Stir in chicken until heated through, 3 to 5 minutes.
3. Combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl; stir into chicken mixture. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat.
4. Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper. Fold sides toward center and roll tightly; place seam side down on prepared baking sheet. Repeat with remaining filling and wrappers. Spray top of egg rolls with nonstick cooking spray.
5. Bake in preheated oven until lightly browned, 10 to 15 minutes.

Comments:
Egg rolls are relatively easy to make and aren't too bad for you if you fill them with a lot of veggies and bake, rather than fry, them. These were good, even though I left the water chestnuts out because Adam's not a fan.

Creamy Gorgonzola and Portobello Mushroom Risotto

From Nadia G's Bitchin' Kitchen via Cooking Channel



Ingredients:
3 cups organic chicken stock
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
4 portobello mushrooms, diced
1 yellow onion, minced
Sea salt
2 cups Arborio rice
3/4 cup good white wine
1/2 cup crumbled gorgonzola
1/3 cup grated Parmigiano-Reggiano
Freshly cracked pepper

Directions:
Bring the chicken stock to a bare simmer in a saucepan.

Meanwhile, heat the butter and olive oil in a medium pot over medium heat. Add the garlic and saute until golden, 1 minute. Add the mushrooms, onions and 1 teaspoon sea salt and saute for 8 minutes. Stir in the rice and cook for 2 minutes. Deglaze with the wine and cook until the wine has reduced completely. Ladle in the simmering broth, 1/2 cup at a time, stirring constantly until the rice absorbs all the broth before adding more. Repeat until all the broth has been added and the rice is al dente, about 20 minutes. Stir in the cheeses and a pinch of sea salt and pepper.

Comments:
Oh man, was this good. Now, I admit some recipe... alterations. I used boring white button mushrooms, skipped the wine and used some extra stock, and my gorgonzola looked sketchy so I just added some more parm. Boo. I bet it would have been even better with the blue cheese in it. Oh well. Next time. Risotto is always delicious, but I swear if I had to cook it for one minute longer my arm would have fallen off. What I wouldn't give to have a RoboStir!



Just kidding... I think.

Caramelized Onion Quiche

From Southern Living



Ingredients:
1 (14.1-oz.) package refrigerated piecrusts
3 large sweet onions, sliced (about 1 1/2 lb.)
2 tablespoons olive oil
1/2 cup chopped fresh flat-leaf parsley
6 cooked bacon slices, crumbled
2 cups (8 oz.) shredded Gruyere cheese
1 1/2 cups half-and-half
4 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg

Directions:
1. Preheat oven to 425°. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.

2. Meanwhile, cook onions in hot oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored. Remove from heat, and stir in parsley and bacon. Place half of onion mixture in tart shell, and top with half of cheese; repeat with remaining onion mixture and cheese.

3. Whisk together half-and-half and next 4 ingredients; pour over cheese.

4. Bake at 350° for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.

Comments:
I used Pioneer Woman's perfect pie crust again to make this. I firmly believe this is only the reason I was finally able to make a quiche that turned out right. I have terrible, horrible, no good, very bad luck with quiche so I was very proud of myself! Things set up nicely and it was delicious.

Adam Cooks: Ham and Cheddar Brunch Strata

From Crock-Pot Favorite Slow Cooker Recipes



Ingredients:
8 oz French bread, torn in small pieces
2 cups shredded sharp Cheddar cheese, divided
1 1/2 cups diced ham
1/2 cup finely chopped green onions, divided
4 large eggs
1 cup half & half or whole milk
1 tbsp Worcestershire sauce
1/8 tsp ground red pepper

Directions:
1. Coat slow cooker with nonstick cooking spray. Cut parchment paper to fit bottom of stoneware and press into place. Spray paper lightly with nonstick cooking spray.

2. Layer in following order: bread, 1 1/2 cups cheese, ham, and all but 2 tbsp green onions.

3. Whisk eggs, half & half, Worcestershire sauce, and red pepper in small bowl. Pour evenly over layered ingredients in slow cooker. Cover; cook on low 3 1/2 hours or until knife inserted into center comes out clean. Turn off heat. Sprinkle evenly with reserved cheese and green onions. Let stand, covered, 10 minutes or until cheese has melted.

4. To serve, run a knife or spatula around the outer edges, lifting bottom slightly. Invert onto plate and peel off paper. Invert again onto serving plate.

Comments:
Adam made this so I can't speak of ease of preparation, but it tasted good. We skipped the inverting it part and just served it out of the slow cooker. Worked fine.

Sausage Pancakes-on-Sticks

From The Pioneer Woman via FoodNetwork



Ingredients:
16 breakfast sausage links
3 cups pancake mix
1 cup yellow cornmeal
Sprinkle of cinnamon
1 whole egg, slightly beaten
1/2 teaspoon vanilla
3 cups water
Canola oil, for frying
Warm pancake syrup, for serving

Directions:
Cook the breakfast sausage links in a cast-iron skillet, turning occasionally until done.

In a large bowl, combine the pancake mix, cornmeal and cinnamon. Stir to combine.

Add the eggs, vanilla and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 1 cup, then work your way up to 3 cups or more.

Heat some canola oil in a large pot over medium-high heat to about 350 degrees F. Drop in a bit of batter to see if it's ready; the batter should immediately start to sizzle but should not immediately brown/burn.

Insert chopsticks into the cooked breakfast sausages so that they're two-thirds of the way through. Dip the sausages into the batter and allow any excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, 2 to 3 minutes.

Serve with warm pancake syrup.

Comments:
I had some trouble with the batter and this recipe made about 10 times more batter that we needed. I used my deep fryer to cook these and it worked fine. They were good, but I don't know that we'd try them again. The batter threw the whole thing off I think...

Asian Chicken Sizzling Salad

From Kraft



Ingredients:
1 small boneless skinless chicken breast half (4 oz.)
1/2 tsp. oil
1/6 Kraft Sizzling Salads Asian Chicken Dinner Kit
3 cups tightly packed baby spinach leaves
1/4 cup drained canned mandarin oranges
1/4 cup shredded carrots
1/4 cup fresh bean sprouts
1/4 cup halved snow peas
1 green onion, sliced
1 Tbsp. sliced almonds

Directions:
Cook chicken in hot oil in skillet on medium-high heat 4 to 5 min. on each side or until done (165ºF).

Add 2 Tbsp. Cooking Sauce; cook on low heat 1 min., turning chicken after 30 sec.

Combine remaining ingredients. Add 2 Tbsp. Dressing; mix lightly. Serve with chicken.

Comments:
I skipped the spinach and the dressing since I'm not a fan of sesame oil, but I really liked the cooking sauce. Adam liked the whole thing. We picked this Sizzling Salad kit up for FREE because it was on sale and had a coupon that doubled. Can't beat that. We also got the Caesar kit and look forward to trying that one.

Spinach Mushroom Pasta

From Cooking Light



Ingredients:
8 ounces whole-wheat pasta
2 tablespoons olive oil
1 garlic clove, minced
1 pound sliced mushrooms
6 ounces cream cheese
1/2 cup milk
8 cups lightly packed spinach
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1/2 cup grated parmesan cheese

Directions:
1. Boil 2 qts. water in a large pot and cook pasta according to package directions. Drain and transfer to a large serving bowl.

2. Heat olive oil in a large frying pan, add garlic and mushrooms, and cook until softened, about 5 minutes. Add cream cheese and milk and heat until boiling, stirring often. Add spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper, then pour over pasta. Sprinkle with chives and serve with parmesan on the side.

Comments:
I liked this one but it was another case of lactose overload in the aftermath. Something about creamy sauces just doesn't jive with my digestive system. I've really been trying to give mushrooms a chance and it seems like if they're cooked I can deal with them.

Pasta with Ricotta and Broccoli

From Cooking Light



Ingredients:
1 pound dried (orzo) pasta
2 teaspoons olive oil
2 tablespoons minced garlic
1 teaspoon hot chili flakes
1 pound broccoli rabe or broccoli, rinsed, ends trimmed, and coarsely chopped
1 container (15 oz.) low-fat ricotta cheese
1/4 cup chopped pitted kalamata olives
Salt and pepper

Directions:
1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add orzo and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 cups pasta-cooking water. Return orzo to pan.

2. Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chili flakes and broccoli rabe; stir 3 to 4 minutes. Add 1 cup of reserved water; simmer until greens are tender to bite, 6 to 8 minutes.

3. Add broccoli rabe mixture to orzo with ricotta, olives, and remaining 1/2 cup reserved water; mix, adding salt and pepper to taste.

Comments:
This was not as good as I expected it to be. It was just missing... something. I don't know what that might have been, but it was pretty bland. I also suspect all that ricotta made me sick, but that's more a personal lactose intolerance thing than a defect in the recipe. :)

Herb and Goat Cheese Stuffed Chicken

From Cooking Light



Ingredients:
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
1 (4-ounce) package goat cheese
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1 tablespoon olive oil, divided

Directions:
1. Preheat broiler to high.

2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.

3. Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.

Comments:
I had some trouble with this one. I had to cook it much, much longer than the recipe calls for in the oven. Like three times as long. It just wasn't getting cooked. I even "unrolled" it and laid the breasts flat. It was annoying. I even scrapped the whole "slit" idea and pounded the breasts out instead hoping that would help with cooking times. All in all, not too impressed and probably won't make it again.

Bacon, Potato, and Leek Turnovers

From Cooking Light



Ingredients:
3 cups (1/2-inch) cubed red or Yukon gold potato
2 cups chopped leek
3/4 cup water
2 tablespoons chopped fresh chives
2 tablespoons grated fresh Parmesan cheese
2 tablespoons low-fat buttermilk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bacon slices, cooked and crumbled
12 Savory Cornmeal-Whole Wheat Dough circles (I used this pie crust recipe instead.)

Directions:
Combine potato, chopped leek, and 3/4 cup water in a microwave-safe pie plate or bowl; lightly cover with wax paper. Microwave at high 8 minutes or until tender, stirring every 3 minutes. Coarsely mash mixture with a fork. Stir in chives and the next 5 ingredients (through bacon). Cool slightly.

Preheat oven to 425°.

Place the Savory Cornmeal-Whole Wheat Dough circles on a lightly floured surface. Spoon 1/4 cup potato mixture into center of each dough circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place turnovers on a large baking sheet lined with parchment paper. Pierce top of each turnover once with a fork. Bake at 425° for 17 minutes or until lightly browned. Serve warm.

Comments:
I'm sure using the wonderful, flaky, OMGITSSOGOOD pie crust altered the "light" part of this recipe a bit. But it was worth it. I think the directions given are pretty dumb. Why would you cook all this stuff in the microwave? I started that way and when I saw it was pretty much a big waste of time I threw the potatoes and leeks into a pan on the stove with some water and finished them off there. I made four kind of big turnovers instead of 12 small ones. This require a little longer baking time. But I think they turned out great. Very yummy. Might have brushed some eggwash for some color maybe...

Crispy Herbed Shrimp

From Cooking Light



Ingredients:
3/4 cup panko (Japanese breadcrumbs), divided
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
1/8 teaspoon crushed red pepper
2 tablespoons cornstarch
2 large egg whites, lightly beaten
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided

Directions:
1. Combine 1/4 cup panko, parsley, thyme, and crushed red pepper in a mini food processor; pulse to combine. Combine herb mixture with remaining 1/2 cup panko in a shallow dish. Place cornstarch and egg whites in separate shallow dishes. Sprinkle shrimp with salt and black pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.

2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining oil and shrimp.

Comments:
I didn't eat the shrimp. Yet another one of the thinks I just can't bring myself to like. It was entirely consumed and appreciated by Adam. I did eat the asparagus/tomato side dish though - recipe can be found here.

Adam Cooks: Spaghetti with Turkey Meatballs

From Cooking Light



Ingredients:
1 (9-ounce) package refrigerated fettuccine
3 (4-ounce) links sweet Italian turkey sausage
1 tablespoon extra-virgin olive oil
2 cups sliced onions
1/4 teaspoon crushed red pepper
2 large garlic cloves, crushed
2 cups lower-sodium marinara sauce
1/2 ounce pecorino cheese, grated (about 2 tablespoons packed)
8 basil leaves, torn

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

2. Remove casing from sausages. Shape sausages into 12 (1-inch) balls. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; cook 7 minutes, browning on all sides. Remove the meatballs from pan. Add onions, red pepper, and garlic to pan; sauté for 2 minutes. Return meatballs and add marinara sauce to pan, and bring to a simmer over medium heat, scraping pan to loosen browned bits. Reduce heat to medium-low, and simmer 5 minutes or until meatballs are done. Add pasta to sauce mixture; toss well. Sprinkle with cheese and basil.

Comments:
Adam made this so I can't speak to the preparation part. The eating part was good. Nice switch up from your ordinary everyday beef meatballs.

Italian Meatball Sliders

From Cooking Light



Ingredients:
1 tablespoon olive oil, divided
3 garlic cloves, minced
3 shallots, finely diced
1/3 cup part-skim ricotta cheese
1/4 cup chopped fresh parsley
1/4 cup panko (Japanese breadcrumbs), toasted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
8 ounces lean ground pork
2 (4-ounce) links turkey Italian sausage, casings removed
1 large egg
1 1/2 cups lower-sodium marinara sauce
12 slider buns, toasted
12 basil leaves

Directions:
1. Heat 1 teaspoon oil in a large skillet over medium heat; swirl to coat. Add garlic and shallots to pan; sauté 3 minutes or until shallots are softened, stirring frequently. Combine shallot mixture, ricotta, and next 8 ingredients (through egg) in a medium bowl. Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.

2. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan. Add meatballs to pan; cook 6 minutes, turning once. Add marinara sauce; bring to a boil, scraping pan to loosen browned bits. Cover, reduce heat, and simmer 8 minutes or until meatballs are done. Top bottom half of each bun with 1 1/2 tablespoons sauce, 1 meatball, 1 basil leaf, and top half of bun.

Comments:
These were pretty good. I used a pork sausage instead of combining ground pork and turkey and it turned out well. Easy recipe, and finally a burger that fit the bun!

Potato, Mushroom, and Leek Croquettes

From Cooking Light



Ingredients:
8 ounces coarsely chopped peeled Yukon gold potato
4 ounces sliced cremini mushrooms
4 ounces sliced button mushrooms
1/2 cup chopped leek
1 teaspoon chopped fresh thyme
Cooking spray
1/2 cup (2 ounces) shredded Gruyere cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg yolk
1/3 cup all-purpose flour
1 large egg white
2 teaspoons water
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon olive oil

Directions:
1. Place potato in a pan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain. Press potato through a ricer or food mill into a bowl.

2. Place mushrooms, leek, and thyme in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook 6 minutes, stirring occasionally. Add mixture to potato. Add Gruyère, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk; stir until blended. Shape mixture into 8 (2-inch) round patties.

3. Place flour in a shallow dish. Combine egg white and 2 teaspoons water in a shallow dish, stirring with a whisk. Combine remaining 2 tablespoons Parmigiano-­Reggiano and panko in a shallow dish. Dredge patties in flour. Dip in egg mixture; dredge in panko mixture. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until golden.

Comments:
These were almost disasterous. There's definitely something wrong with this recipe as it's written. There's no way you can shape the glop that you create into patties. No. Way. I ended up adding probably half a cup (or more) of breadcrumbs to get it to stick together enough to cook. They were ok, if a bit bland. I added salt to mine. I probably wouldn't bother with these again.

Tofu Steaks

From Cooking Light



Ingredients:
1 (14-ounce) package water-packed reduced-fat extra-firm tofu
1/4 cup finely chopped fresh basil
1/4 cup water
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon crushed red pepper
8 garlic cloves, minced
1/2 cup all-purpose flour
1/2 cup egg substitute
2 cups panko (Japanese breadcrumbs)
2 tablespoons olive oil

Directions:
1. Cut tofu crosswise into 4 slices. Place tofu slices on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.

2. Combine basil and next 8 ingredients (through garlic) in a large zip-top plastic bag. Add tofu to bag; seal. Marinate in refrigerator 1 hour, turning bag occasionally.

3. Place flour in a shallow dish. Place egg substitute in another shallow dish. Place panko in another shallow dish.

4. Remove tofu from marinade, reserving remaining marinade. Working with one tofu piece at a time, dredge tofu in flour, shaking off excess. Dip tofu in egg substitute, allowing excess to drip off. Coat tofu completely with panko, pressing lightly to adhere. Set aside. Repeat procedure with remaining tofu, flour, egg substitute, and panko.

5. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirling to coat. Add tofu to pan; reduce heat to medium, and cook for 4 minutes on each side or until browned.

Comments:
I didn't eat this. I just can't get on the tofu wagon. There's something about it that just grosses me out. Adam had this and thought it was pretty good.

Gyro Meatloaf

From Taste of Home



Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup dry bread crumbs
1 small onion, finely chopped
2 eggs, lightly beaten
1/4 cup grated Romano cheese
2 teaspoons dried oregano
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
2 pounds ground lamb or ground beef
1 cup refrigerated tzatziki sauce

Directions:
In a large bowl, combine the first eight ingredients. Crumble lamb over mixture and mix well. Shape into a loaf and place in a greased 11-in. x 7-in. baking dish.

Bake, uncovered, at 350° for 55-60 minutes or until no pink remains and a thermometer reads 160°. Let stand for 15 minutes before slicing. Serve with tzatziki sauce.

Comments:
This was really good. I used beef and skipped the tzatziki, but the meatloaf had really good flavors. I'm a sucker for spinach hidden inside of something else and the oregano just makes the whole house smell wonderful.

Cheesy Potato Soup

From Cooking Light



Ingredients:
1 tablespoon butter
1 cup chopped onion
2 1/2 tablespoons all-purpose flour
3 cups chopped red potato (about 1 pound)
1 1/4 cups 1% low-fat milk
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup water
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/8 teaspoon ground red pepper
2 tablespoons chopped green onions

Directions:
Melt butter in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly. Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add 1/2 cup reduced-fat sharp cheddar cheese and ground red pepper; cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with 1 1/2 teaspoons chopped green onions.

Comments:
This was... ok. It takes a whole lot longer than 10 minutes to get the potatoes cooked though. I let it go more than 20 and there were still some that were questionable. I added a lot of black pepper to mine and we both added some extra cheese on top. Adam suggested adding bacon or ham to the base for some additional flavor. Might try this again, but I'd definitely tinker with the recipe.

Adam Cooks: Chocolate-Mint Hearts

From Taste of Home



Ingredients:
1 package (10 ounces) mint chocolate chips, divided
1/4 cup butter, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup shortening
Colored sprinkles, optional

Directions:
In a microwave-safe bowl, melt 1/2 cup chocolate chips; stir. Cool slightly. In a small bowl, cream butter and sugar. Beat in the egg, vanilla and melted chocolate. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture.

Cover and refrigerate for 1-2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-10 minutes or until set. Remove to wire racks to cool completely.

In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle chocolate with sprinkles if desired. Place on waxed paper; refrigerate until set.

Comments:
In honor of Valentine's Day, Adam made these cookies. I think the chocolate dip tastes like a Thin Mint Girl Scout cookie. Overall, pretty good. Can never get enough chocolate!