Let's face it, I can't give up any food group! I love pasta (which I know isn't really a food group) and even though I know if I get off the carbs I would drop 20 pds in 2 weeks, I just can't do it. Pasta is easy and oh so good. So, how about a compromise??? Light pasta recipes. Try this one from Cooking Light. Enjoy :-)
Spaghetti with Pork Bolognese
A rich sauce with plenty of meat feels like the old-world Italian dish but fits in the new-world nutrition sense. A little liquid remaining in your sauce helps coat the pasta.
Yields: 8 Servings
Ingredients
1 1/2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
1/2 cup finely chopped carrot (about 1 medium)
1/2 cup finely chopped celery (about 1 stalk)
1 1/2 teaspoons chopped garlic
1 teaspoon kosher salt divided
1 bay leaf
1 pound ground pork tenderloin
3/4 pound ground pork
2 ounces pancetta finely diced
1/4 cup tomato paste
2 cups chopped plum tomato (about 1/2 pound)
1 1/2 cups organic vegetable broth (such as Swanson)
1 cup dry white wine
1 cup 1% low-fat milk
1/8 teaspoon grated whole nutmeg
1 (2-ounce) piece Parmigiano-Reggiano rind
1 (3-inch) cinnamon stick
1/2 teaspoon freshly ground black pepper
8 cups hot cooked spaghetti (about 16 ounces uncooked - use the whole wheat or Smart kind)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
1/2 cup chopped fresh parsley
Instructions
1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally. Increase heat to medium-high. Add ground pork tenderloin, ground pork, pancetta, and 1/4 teaspoon salt; sauté 8 minutes or until pork loses its pink color. Stir in tomato paste; cook 1 minute. Add tomato and next 5 ingredients (through rind); bring to a boil. Reduce heat, and simmer 45 minutes. Add cinnamon; simmer 30 minutes or until most of liquid evaporates. Discard bay leaf, rind, and cinnamon stick; stir in remaining 1/2 teaspoon salt and pepper. Arrange 1 cup noodles on each of 8 plates; top each with about 3/4 cup sauce. Sprinkle each serving with 1 tablespoon grated cheese and 1 tablespoon parsley.
Kathy Kitchens Downie, RD, Cooking Light, NOVEMBER
Tuesday, January 5, 2010
Monday, January 4, 2010
2day's recipe: Chicken Enchiladas with Spinach Cream Sauce (light recipe)
It's the beginning of a new and exciting year, I can feel it. I'm sure some of you have decided to eat better this year so I thought I would feature at least one or two lighter recipes on my blog each week. Today's recipe is wonderful and is originally from Cooking Light. You can substitute veggies and rice if you don't do chicken. Enjoy :-)
Chicken Enchiladas with Spinach Cream Sauce
Conlan garnishes these enchiladas with a dollop of low-fat sour cream and fresh chives. He serves them with a side of black beans.
Yields: 4 Servings
Ingredients
2 poblano chiles
Cooking spray
1 1/2 cups vertically sliced onion divided
2 cups shredded ready-to-eat roasted skinned boned chicken breasts (about 2 breasts) or leftover chicken or turkey will work
6 cups fresh spinach leaves
1/4 cup chopped green onions
1 teaspoon ground cumin
2 garlic cloves minced
1 1/2 tablespoons masa harina or all-purpose flour
1 1/4 cups fat-free less-sodium chicken broth
1/3 cup chopped fresh cilantro
3 ounces 1/3-less-fat cream cheese (about 1/3 cup) or soy cream cheese
1/8 teaspoon salt
4 (8-inch) corn tortillas
Instructions
Preheat broiler. Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; slice into strips to measure 2/3 cup.
Place a large skillet coated with cooking spray over medium heat until hot. Add 1 cup sliced onion; cook 10 minutes or until golden brown, stirring frequently. Stir in chicken and 1/3 cup chiles; spoon chicken mixture into a bowl.
Steam spinach leaves, covered, 5 minutes or until wilted. Place spinach in a colander, pressing with the back of a spoon until barely moist.
Preheat oven to 350°.
Wipe skillet with paper towels, and recoat with cooking spray. Place over medium-high heat. Add 1/2 cup sliced onion and chopped green onions, and saute 3 minutes. Stir in ground cumin and minced garlic, and saute 30 seconds. Combine masa harina and broth. Add masa mixture, chopped cilantro, cream cheese, and salt to pan, and bring to a boil. Reduce heat, and simmer 5 minutes or until cheese melts, stirring constantly. Place the cheese mixture, 1/3 cup chiles, and spinach ina food processor, and process until smooth. Strain spinach mixture through a colander into a bowl, and discard solids.
Divide the chicken mixture evenly among tortillas, and roll up. Pour 1/2 cup spinach sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange the filled tortillas on top of spinach sauce. Pour the remaining spinach sauce over tortillas. Cover and bake at 350° for 10 minutes or until enchiladas are thoroughly heated.
Source: Cooking Light, SEPTEMBER 1998
Chicken Enchiladas with Spinach Cream Sauce
Conlan garnishes these enchiladas with a dollop of low-fat sour cream and fresh chives. He serves them with a side of black beans.
Yields: 4 Servings
Ingredients
2 poblano chiles
Cooking spray
1 1/2 cups vertically sliced onion divided
2 cups shredded ready-to-eat roasted skinned boned chicken breasts (about 2 breasts) or leftover chicken or turkey will work
6 cups fresh spinach leaves
1/4 cup chopped green onions
1 teaspoon ground cumin
2 garlic cloves minced
1 1/2 tablespoons masa harina or all-purpose flour
1 1/4 cups fat-free less-sodium chicken broth
1/3 cup chopped fresh cilantro
3 ounces 1/3-less-fat cream cheese (about 1/3 cup) or soy cream cheese
1/8 teaspoon salt
4 (8-inch) corn tortillas
Instructions
Preheat broiler. Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; slice into strips to measure 2/3 cup.
Place a large skillet coated with cooking spray over medium heat until hot. Add 1 cup sliced onion; cook 10 minutes or until golden brown, stirring frequently. Stir in chicken and 1/3 cup chiles; spoon chicken mixture into a bowl.
Steam spinach leaves, covered, 5 minutes or until wilted. Place spinach in a colander, pressing with the back of a spoon until barely moist.
Preheat oven to 350°.
Wipe skillet with paper towels, and recoat with cooking spray. Place over medium-high heat. Add 1/2 cup sliced onion and chopped green onions, and saute 3 minutes. Stir in ground cumin and minced garlic, and saute 30 seconds. Combine masa harina and broth. Add masa mixture, chopped cilantro, cream cheese, and salt to pan, and bring to a boil. Reduce heat, and simmer 5 minutes or until cheese melts, stirring constantly. Place the cheese mixture, 1/3 cup chiles, and spinach ina food processor, and process until smooth. Strain spinach mixture through a colander into a bowl, and discard solids.
Divide the chicken mixture evenly among tortillas, and roll up. Pour 1/2 cup spinach sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange the filled tortillas on top of spinach sauce. Pour the remaining spinach sauce over tortillas. Cover and bake at 350° for 10 minutes or until enchiladas are thoroughly heated.
Source: Cooking Light, SEPTEMBER 1998
Wednesday, December 30, 2009
2day's recipe: Filet Mignon with Balsamic Syrup and Goat Cheese
This is a wonderful recipe for New Year's, even for a dinner party. I normally like my steak without anything on it. Let's face it, if it is cooked correct, it doesn't need a thing to enhance flavor BUT this recipe is a great change. It is wonderful. Have a wonderful New Year's! Happy 2010! Enjoy!
Filet Mignon with Balsamic Syrup and Goat Cheese
This is awesome and is elegant enough to be served at a dinner party.
6 Servings
Ingredients
1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese
Instructions
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
Recipe source: Giada De Laurentiis
Filet Mignon with Balsamic Syrup and Goat Cheese
This is awesome and is elegant enough to be served at a dinner party.
6 Servings
Ingredients
1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese
Instructions
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
Recipe source: Giada De Laurentiis
Tuesday, December 29, 2009
2day's Recipe: Get Yo' Man Chicken
Good morning to you! Here is what we having for dinner tonight. My niece, Michaela is here visiting and she helped me pick this dish before heading out to work with her Uncle Norm. Both of us like the Neeley's on the Food Network and this is one of thier creations. We are having it with the rice in the recipe, lima beans and corn and one other veggie that I have to come up with - maybe fresh spinach??? Enjoy :-)
Get Yo' Man Chicken
Ingredients
2 tablespoons olive oil
6 chicken thighs skinless
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion sliced
1 cup chicken stock
1/2 cup white wine
1 can crushed tomatoes in thick puree (14.5-ounce)
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Instructions
Heat the oil in a 12-inch skillet over medium-high heat.
Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
Pour off all but 1 tablespoon of oil from the pan.
Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes.
Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
Recipe courtesy The Neely's. Serve with creamed corn, braised cabbage and carrots and chocolate brownie crunch. These recipes are on the Food Network website.
Get Yo' Man Chicken
Ingredients
2 tablespoons olive oil
6 chicken thighs skinless
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion sliced
1 cup chicken stock
1/2 cup white wine
1 can crushed tomatoes in thick puree (14.5-ounce)
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Instructions
Heat the oil in a 12-inch skillet over medium-high heat.
Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
Pour off all but 1 tablespoon of oil from the pan.
Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes.
Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
Recipe courtesy The Neely's. Serve with creamed corn, braised cabbage and carrots and chocolate brownie crunch. These recipes are on the Food Network website.
Monday, December 28, 2009
2day's recipe: Chicken Piccata with Pasta and Mushrooms
Days are counting down to 2010... wow. Shouldn't we be flying around like the Jetsons??? I can't believe another year is almost gone. I'm looking forward to 2010.
Today's recipe is from Eating Well. It is a lighter version for those who overate this holiday.
Chicken Piccata with Pasta and Mushrooms
Yields: 4 Servings
Ingredients
6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil divided
1 10-ounce package mushrooms sliced
3 large cloves garlic minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers rinsed
2 teaspoons butter
Instructions
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
Source: EatingWell.com
Today's recipe is from Eating Well. It is a lighter version for those who overate this holiday.
Chicken Piccata with Pasta and Mushrooms
Yields: 4 Servings
Ingredients
6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil divided
1 10-ounce package mushrooms sliced
3 large cloves garlic minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers rinsed
2 teaspoons butter
Instructions
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
Source: EatingWell.com
Wednesday, December 23, 2009
Today's Recipe: Cowboy Shrimp on White Corn Grits
Here is a twist on a favorite southern recipe. Enjoy!
Cowboy Shrimp on White Corn Grits
Yields: 2 Servings
Ingredients
3 tbsp. olive oil
8 shrimp (10-15 size) peeled and deveined
2 tbsp. garlic minced
1/4 cup red onion minced
2 tbsp. jalapeno minced
1 tsp. ground cumin
1/4 cup pinto beans cooked
1/4 cup chopped tomato
2 tbsp. chopped cilantro
1/4 cup crumbled bacon
1/2 -3/4 cup chicken stock
Salt to taste
Lime juice to taste
Tabasco to taste
2 cups creamy white corn grits cooked according to package directions
Cilantro sprigs for garnish
Instructions
Heat olive oil in heavy bottom saute pan until hot. Season shrimp with salt. Saute shrimp for approximately 2 minutes. Add garlic, onion, jalapeno, and cumin. Saute 1-2 minutes additionally then add beans, tomato, cilantro, bacon, and stock. Simmer until shrimp are cooked then season with salt, lime juice, and Tabasco.
Spoon 1/4-1/3 cup cooked grits in center of plate. Place 2 shrimp on top of the grits. Spoon sauce over shrimp and garnish with cilantro sprig. Serve.
Source: Chef Dean Fearing
Cowboy Shrimp on White Corn Grits
Yields: 2 Servings
Ingredients
3 tbsp. olive oil
8 shrimp (10-15 size) peeled and deveined
2 tbsp. garlic minced
1/4 cup red onion minced
2 tbsp. jalapeno minced
1 tsp. ground cumin
1/4 cup pinto beans cooked
1/4 cup chopped tomato
2 tbsp. chopped cilantro
1/4 cup crumbled bacon
1/2 -3/4 cup chicken stock
Salt to taste
Lime juice to taste
Tabasco to taste
2 cups creamy white corn grits cooked according to package directions
Cilantro sprigs for garnish
Instructions
Heat olive oil in heavy bottom saute pan until hot. Season shrimp with salt. Saute shrimp for approximately 2 minutes. Add garlic, onion, jalapeno, and cumin. Saute 1-2 minutes additionally then add beans, tomato, cilantro, bacon, and stock. Simmer until shrimp are cooked then season with salt, lime juice, and Tabasco.
Spoon 1/4-1/3 cup cooked grits in center of plate. Place 2 shrimp on top of the grits. Spoon sauce over shrimp and garnish with cilantro sprig. Serve.
Source: Chef Dean Fearing
Tuesday, December 22, 2009
Today's Recipe: Pesto Cheese Blossoms
I don't cook the holiday meal for my family, my grandmother and mother have that duty. So, if you are in my position you may want to take a snack for the cooks. This is my favorite dish. OMG!!! It is fantasic! I have posted as Paula Deen wrote it but I tweek for me. I double the pesto recipe and the sun-dried tomatoes. If I serve this at an Open House party, I make two. They go fast and if there is any leftover, I use it in pasta. You can add chicken or shrimp or veggies to the pasta and it is wonderful! Enjoy :-)
Pesto Cheese Blossoms
Ingredients
1 (8-ounce) package sliced provolone cheese
2 (8-ounce) packages cream cheese at room temperature
20 pistachios, shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 ounces oil-packed sun-dried tomatoes
Instructions
Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside. For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well.
With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor. Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers. This will keep in the refrigerator for up to 3 months.
Paula Deen
Pesto Cheese Blossoms
Ingredients
1 (8-ounce) package sliced provolone cheese
2 (8-ounce) packages cream cheese at room temperature
20 pistachios, shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 ounces oil-packed sun-dried tomatoes
Instructions
Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside. For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well.
With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor. Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers. This will keep in the refrigerator for up to 3 months.
Paula Deen
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