tag:blogger.com,1999:blog-43878316845687415172024-03-13T08:59:48.395-04:00Love and Best DishesSARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-4387831684568741517.post-73031802253552720672010-08-05T20:37:00.002-04:002010-08-05T20:46:59.694-04:00Grilled Mahimahi with Red Pepper Sauce<span style="font-size:130%;"><span style="font-family:arial;">This simple, spicy African pepper sauce (called harissa) is all fresh fish needs to kick up the flavor a notch while not kicking up the calorie count. With just a few ingredients, it brings big flavor, plus heart-healthy fats and a monster dose of vitamin C. It goes great with any grilled protein!<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BpjXkTBgglw/TFtbdVYNOkI/AAAAAAAAASo/o01LiAxC5I0/s1600/IMG_2346.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_BpjXkTBgglw/TFtbdVYNOkI/AAAAAAAAASo/o01LiAxC5I0/s400/IMG_2346.JPG" alt="" id="BLOGGER_PHOTO_ID_5502091929276201538" border="0" /></a><br /><span style="font-size:130%;"><span style="font-family:arial;"><br /></span> <span style="font-weight: bold;font-family:arial;" >Ingredients: </span> <span style="font-family:arial;">- 1 jar (12oz) roasted red peppers, drained</span> <span style="font-family:arial;">- 1/2 tsp cayenne pepper </span> <span style="font-family:arial;">- 1 clove garlic </span> <span style="font-family:arial;">- 2 tbs olive oil </span> <span style="font-family:arial;">- 1 tbs sherry or red wine vinegar </span> <span style="font-family:arial;">- 1/2 tsp ground cumin </span> <span style="font-family:arial;">- Salt & pepper to taste </span> <span style="font-family:arial;">- 4 white fish fillets </span> <span style="font-weight: bold;font-family:arial;" >How to make it:<br /><span style="font-weight: bold;"><br /></span></span><span style="font-family:arial;">1. To make the harissa: combine the red peppers, cayenne, garlic, olive oil, vinegar, and cumin in a blender and puree until smooth. Season with salt and pepper. </span> <span style="font-family:arial;">2. Lighlty oil a grill or stovetop grill pan and heat until medium-hot</span><span style="font-weight: bold;font-family:arial;" ><span style="font-weight: bold;"><span style="font-weight: bold;"></span>.</span></span><span style="font-family:arial;"> Lightly season fillet with salt & pepper</span><span style="font-weight: bold;font-family:arial;" ><span style="font-weight: bold;"><span style="font-weight: bold;">. </span></span></span><span style="font-family:arial;">Cook 4-5 min on the first side. Turn them over and cook another 2-3 min. When they're done, the fish should flake with gentle pressure from your finger tip. </span> <span style="font-family:arial;">3. Serve immediately with a big scoop of harissa. </span><span style="font-weight: bold;font-family:arial;" ><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span></span></span><span style="font-family:arial;">I served mine with a side of sauteed veggies (squash, zucchini, and onions) tossed lightly with some olive oil and finished off with a drizzling of balsamic vinegar, sea salt, and freshly cracked black pepper. </span><span style="font-weight: bold;font-family:arial;" ><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span><span style="font-size:100%;"><span style="font-family:arial;"><br />Calories: 310<br />Fat: 15g </span></span><span style="font-weight: bold;font-family:arial;" ><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-16288420683893063802010-08-05T20:28:00.003-04:002010-08-05T20:37:23.816-04:00Pesto Pasta<span style="font-family:arial;font-size:130%;">The recipe I "stole" this from actually called for gnocchi (little balls usually made from three parts potato and one part flour--soooo yummy!) but as we all know I'm still playing my "clean out the pantry" game and decided to sub in one of the many boxes of pasta we have instead.<br /><br />Now, depending on where you order, pesto can be a crapshoot. Individually, its components are loaded with antioxidants and healthy fats, but if the balance is askew, then your nutritional intake will be too. When you make dishes with pesto, figure around 2 tbs per plate--and throw in some healthy extras like tomatoes and green beans to bring substance and balance to the bowl.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BpjXkTBgglw/TFtY6951KJI/AAAAAAAAASg/JbLfnXwFfTc/s1600/IMG_2342.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_BpjXkTBgglw/TFtY6951KJI/AAAAAAAAASg/JbLfnXwFfTc/s400/IMG_2342.JPG" alt="" id="BLOGGER_PHOTO_ID_5502089139835971730" border="0" /></a><br /><span style="font-family:arial;font-size:130%;"><br /><span style="font-weight: bold;">Ingredients: </span><br /><br />- 1 tbs olive oil<br />- 1 lb green beans<br />- 1 pint cherry or grape tomatoes<br />- 1/2 cup pesto<br />- 1 cup bite-size cubes of fresh mozzarella<br />- Freshly grated Parmesan (you can cheat on this and use "non-fresh")<br /><br />How to make it:<br /><br />1. Set a large pot of water over high heat. Heat a large skillet or saute pan over medium heat. Add the olive oil and green beans to the skillet and cook for 3 min, then toss in the tomatoes and continue to cook until the green beans are tender (but still crisp) and the tomatoes are browned on the outside. Remove from heat.<br /><br />2. alt the water after it reaches a boil. Cook pasta/gnocchi according to package. Drain and add to pan with green beans and tomatoes. Stir in the pesto and mozzarella. Divide among 4 plates and top with Parmesan.<br /><br /><span style="font-size:100%;">Calories: 490<br />Fat: 22g </span><br /></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-36497793081613972552010-08-05T20:19:00.003-04:002010-08-05T20:27:58.789-04:00Honey-Dijon Chicken Sandwiches<span style="font-family: arial;font-size:130%;" >I'm embarrassed to call this a recipe, it's </span><span style="font-style: italic; font-family: arial;font-size:130%;" >that </span><span style="font-family: arial;font-size:130%;" >easy.<br /><br />All you do is mix equal parts honey and dijon in a bowl and whisk. Slowly drizzle in some olive oil until it's a smooth consistency. Salt & pepper to taste. Marinate chicken for however long you desire and then grill over high heat until chicken is no longer pink. Brush on marinade throughout grilling as well.<br /><br />I decided to make my chicken into burgers and lightly toasted some buns. Additionally, I grilled pineapple rings for the finishing touch.<br /><br />This was served alongside grilled veggies (squash, zucchini, and onions) as well as cayenne-parmesan corn.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BpjXkTBgglw/TFtWrbG4t7I/AAAAAAAAASY/dHAZ99ewBnw/s1600/IMG_2338.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_BpjXkTBgglw/TFtWrbG4t7I/AAAAAAAAASY/dHAZ99ewBnw/s400/IMG_2338.JPG" alt="" id="BLOGGER_PHOTO_ID_5502086673774196658" border="0" /></a></span><span style="font-family: arial;font-size:130%;" ><br /><br /></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-87470111332149422162010-08-05T20:06:00.003-04:002010-08-05T20:18:24.036-04:00(Almost) General Tso's Chicken<span style="font-size:130%;"><span style="font-family: arial;">Sweet and spicy. This dish is usually made with battered and deep-fried chicken thighs bathed in a glossy sauce flavored with ginger, garlic, soy sauce, chilies--and lots of sugar. This chicken breast version is breaded and baked until crisp, then tossed with a reasonable version of Tso's sauce that is low in fat and contains no sugar but is still sweet.</span><br /><br /></span><span style="font-style: italic; font-family: arial;font-size:130%;" >(Adapted from "Now Eat This!")</span><span style="font-size:130%;"><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BpjXkTBgglw/TFtS_jOLVrI/AAAAAAAAASQ/w9R-pLQZg1s/s1600/IMG_2317.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_BpjXkTBgglw/TFtS_jOLVrI/AAAAAAAAASQ/w9R-pLQZg1s/s400/IMG_2317.JPG" alt="" id="BLOGGER_PHOTO_ID_5502082621503133362" border="0" /></a></span><span style="font-size:130%;"><br /><span style="font-weight: bold; font-family: arial;">Ingredients: </span><br /><br /><span style="font-family: arial;">- 1 cup (whole-wheat) flour </span><br /><span style="font-family: arial;">- 2 cups (whole-wheat) panko breadcrumbs </span><br /><span style="font-family: arial;">- 4 egg whites </span><br /><span style="font-family: arial;">- 12 oz boneless, skinless chicken breasts, cut into 1-inch cubes </span><br /><span style="font-family: arial;">- 4 cups broccoli florets </span><br /><span style="font-family: arial;">- 3/4 cup low-cal, low ft Asian sauce </span><br /><span style="font-family: arial;">- 3 packets no-cal sweetener (such as Splenda) </span><br /><span style="font-family: arial;">- 3 tbs rice vinegar </span><br /><span style="font-family: arial;">- 2 tsp chili garlic sauce </span><br /><span style="font-family: arial;">- 2 tbs sesame seeds, toasted (or you can buy an already toasted shaker of them and shake away)</span><br /><br /><span style="font-weight: bold; font-family: arial;">Instructions:<br /><br /><span style="font-weight: bold;"></span></span><span style="font-family: arial;">1. Preheat oven to 450. Place wire rack on foil-lined baking sheet. Set aside.<br /><br />2. Put flour, panko, and egg whites (lightly whipped) into three separate shallow dishes. Dredge the chicken in the flour (shake off any excess). Add chicken to egg whites and toss to coat completely. Then add chicken, a few pieces at a time, to panko and toss to coat completely. You may need to work in batches for this.<br /><br />3. Spread chicken on wire rack. Bake until breading is golden and crispy and c hicken is cooked through, about 10min.<br /><br />4. Meanwhile, place broccoli florets in a microwave-safe dish, and cover with plastic wrap. Cook on high until tender, about 4 min. Keep covered until ready to serve.<br /><br />5. In a large bowl, combine sauce, "sugar," rice vinegar, and chili garlic sauce. Add the cooked chicken and toss gently until chicken is evenly coated.<br /><br />6. Sprinkle sesame seeds over the chicken and serve with the steamed broccoli.<br /><br /><span style="font-size:100%;">Serves 4<br />Calories: 310<br />Fat: 5.6 </span><br /></span><span style="font-weight: bold; font-family: arial;"></span><br /></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-13218041594108767052010-07-24T21:22:00.003-04:002010-07-24T21:29:52.879-04:00Citrus Lamb Burgers with Mango Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BpjXkTBgglw/TEuTPeWp-qI/AAAAAAAAASI/qxuzhzRFNME/s1600/IMG_2311.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_BpjXkTBgglw/TEuTPeWp-qI/AAAAAAAAASI/qxuzhzRFNME/s400/IMG_2311.JPG" alt="" id="BLOGGER_PHOTO_ID_5497649664191232674" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;font-family:arial;" ></span></span><br /><span style="font-size:130%;"><span style="font-weight: bold;font-family:arial;" ></span></span></div><span style="font-size:130%;"><span style="font-weight: bold;font-family:arial;" ><br />Burgers</span><span style="font-family:arial;">:<br /></span> <span style="font-family:arial;">- 1/2 lb ground lamb</span> <span style="font-family:arial;"><br />- Juice of 1/2 an orange<br /></span> <span style="font-family:arial;">- Salt, pepper, and poultry seasoning to taste</span><br /><br /><span style="font-family:arial;">Combine all ingredients in a bowl. Form into 2 patties. Grill over medium-high heat about 5 min per side for medium. </span> <span style="font-weight: bold;font-family:arial;" ><br /><br />Salsa</span><span style="font-family:arial;">:<br /></span><span style="font-family:arial;">- 1 small tomato, seeded and diced</span> <span style="font-family:arial;"><br />- 1/2 a mango, cut into small chunks<br /></span><span style="font-family:arial;">- Cilantro to taste</span> <span style="font-family:arial;"><br />- ~ 1 tbs lime juice (fresh or bottled)</span> <span style="font-family:arial;"><br /><br />Combine all ingredients in bowl. </span> <span style="font-weight: bold;font-family:arial;" ><br /><br />Cayenne Grilled Corn</span><span style="font-family:arial;">:</span> <span style="font-family:arial;"><br />Spray corn with no-cal butter. Sprinkle with salt, pepper, and cayenne pepper. Wrap tightly in tin foil. Grill over medium heat 20 min turning occasionally. </span> <span style="font-weight: bold;font-family:arial;" >Grilled Garlic<br /><br />Green Beans</span><span style="font-family:arial;">:<br /> </span><span style="font-family:arial;">Make a pouch out of tin foil. Place in green beans. Spray lightly with oil or butter. Roughly chop 1 clove garlic and add to pouch. Toss in a handful of slivered almonds. Seal pouch leaving a slight opening for air to escape. Grill over medium heat 20 min turning occasionally. </span> </span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-8798694995027001322010-07-24T21:20:00.002-04:002010-07-24T21:22:40.343-04:00Funny Face Waffle<span style="font-family: arial;font-size:130%;" >For the (healthy) kid at heart.<br /><br />I just used a wheat pancake/waffle mix and followed the direction on the box to make a waffle. Then I used whatever fresh fruit I had on hand to make a face complete with whip-cream hair. Drizzle on some low-cal syrup and no wonder this waffle is smiling!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BpjXkTBgglw/TEuRx6i-3OI/AAAAAAAAASA/sa6J_gn6ntQ/s1600/IMG_2308.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_BpjXkTBgglw/TEuRx6i-3OI/AAAAAAAAASA/sa6J_gn6ntQ/s400/IMG_2308.JPG" alt="" id="BLOGGER_PHOTO_ID_5497648056851422434" border="0" /></a></span><span style="font-family: arial;font-size:130%;" ><br /></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-38505227359618440582010-07-24T21:01:00.003-04:002010-07-24T21:11:00.621-04:00Mom's Chicken Salad<span style="font-family: arial;font-size:130%;" >When most people hear the phrase chicken salad, they immediately think globs of fatty mayo smothering bits of chicken with a few other ingredients hidden in there. To some, this may be just fine, but I prefer a lighter version where I can actually taste both the chicken and whatever else is in it. I always though my mom made the best chicken salad and would look forward to it every summer as she always said it was a "summer dish" (now why, exactly, I do not know). I love it because there is big chunks of all the ingredients and it is filled with lots of delicious flavors. Also, it's not drenched in mayo.<br /><br /></span><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BpjXkTBgglw/TEuN2PdvCgI/AAAAAAAAAR4/eWx524Kuou8/s1600/IMG_2280.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_BpjXkTBgglw/TEuN2PdvCgI/AAAAAAAAAR4/eWx524Kuou8/s400/IMG_2280.JPG" alt="" id="BLOGGER_PHOTO_ID_5497643733139524098" border="0" /></a></span><span style="font-size:130%;"><span style="font-weight: bold;">Ingredients</span>:<br /><br />- 1 1/4 cup chopped cooked chicken<br />-1/2 a small can of water chestnuts<br />- 1 small can mandarin oranges<br />- 1 small can pineapple chunks (reserve some of the juices)<br />- 1/2 cup grapes, halved<br />- 1/2 tbs soy sauce<br />- 1/4 cup light mayo + 1/4 cup plain Greek yogurt (or 1/2 cup light mayo)<br />- Handful of slivered almonds, toasted<br />- Chinese noodles <br /><br />To make the dressing, combine the mayo, Greek yogurt, soy sauce, and 1 tbs pineapple juice. Combine remaining ingredients in a bowl. Toss with dressing. Can be made ahead of time. Garnish with Chinese noodles and almonds before serving (so as to prevent sogginess).<br /><br />I served this on a bed of lettuce I had leftover with a drizzle of poppyseed dressing for added flavor.<br /><br />Serve alongside your favorite bread for scooping and dipping. <br /><br /></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-64826377291018732402010-07-24T20:52:00.004-04:002010-07-24T21:00:40.600-04:00Buffalo Chicken Caesar Wrap<span style="font-size:130%;"><span style="font-family: arial;">Buffalo wings make a great appetizer, but we all know they are not the healthiest item to consume before your (or as your) meal. Instead, these buffalo tenders get a slimmed down make-over and become the star in these Caesar wraps.</span><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BpjXkTBgglw/TEuLduNHBvI/AAAAAAAAARw/DPg_f1uBzMM/s1600/IMG_2275.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_BpjXkTBgglw/TEuLduNHBvI/AAAAAAAAARw/DPg_f1uBzMM/s400/IMG_2275.JPG" alt="" id="BLOGGER_PHOTO_ID_5497641112871306994" border="0" /></a><br /><span style="font-weight: bold;">Buffalo Chicken Tenders</span>:<br /><br />- 1/2 cup (whole-wheat) flour<br />- 1/2 cup (whole-wheat) bread crumbs<br />- 2 egg yokes<br />- Buffalo sauce<br />- 4-5 chicken tenders (enough for 2 meals)<br />- Salt and Pepper<br /><br />Place the flour, egg yokes, and bread crumbs in separate bowls (in that order) to create an assembly line. Coat each tender in the flour; shake off any excess. Dip into the egg yoke mixture and finished off with a coating of bread crumbs. Lay flat on a foil-lined baking sheet. Sprinkle with salt and pepper. Bake in a pre-heated oven at 425 degrees about 7 min per side (flipping once). Once done, allow to cool. Cut tenders into bite sized pieces and toss with buffalo sauce--as much or as little to taste.<br /><br /><span style="font-weight: bold;">Assembly</span>:<br /><br />Using whichever wrap you prefer/have on hand, fill it with lettuce of your choosing, diced tomatoes, croutons (store-bought or homemade), Parmesan cheese, and your buffalo tenders. Drizzle with Caesar dressing. Wrap tightly and enjoy! <br /></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com1tag:blogger.com,1999:blog-4387831684568741517.post-90934558931792785372010-07-16T21:21:00.002-04:002010-07-16T21:27:25.132-04:00Maple-Orange Glazed Grilled Salmon<span style="font-family: arial;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BpjXkTBgglw/TEEFy_9XUfI/AAAAAAAAARo/qS_KBdjT2c4/s1600/IMG_2271.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_BpjXkTBgglw/TEEFy_9XUfI/AAAAAAAAARo/qS_KBdjT2c4/s400/IMG_2271.JPG" alt="" id="BLOGGER_PHOTO_ID_5494679394089128434" border="0" /></a></span><span style="font-family: arial;font-size:130%;" ><span style="font-weight: bold;">Ingredients</span>:<br /><br />- 1/4 cup rice wine vinegar<br />- 1/4 cup maple syrup<br />- 1/4 cup fresh or refrigerated orange juice<br />- 1 tbs finely minced fresh ginger or 1/2 tbs ground ginger<br />- 1 lb salmon filets<br /><br /><span style="font-weight: bold;">Steps</span>:<br /><br />1. Preheat a grill to medium-high. Coat with nonstick spray.<br /><br />2. In a sauce pan, combine vinegar, maple syrup, orange juice and ginger. Bring to a boil and reduce until about 1/4 cup remains. Divide in half, reserving half.<br /><br />3. Place salmon on grill, skin side up. Grill for about 4 min and flip. Brush generously with glaze. Cook for another 4 min, or until cooked through, basting frequently.<br /><br />4. When fish is done, remove to a serving plate and drizzle with reserved marinade.<br /><br /><br />I served the salmon over jasmine rice that I cooked with beef broth instead of water (adds flavor) and spruced it up with green beans, sauteed spinach and corn.<br /><br /><br /><br /><br /></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-75408969473714302322010-07-16T20:33:00.002-04:002010-07-16T20:46:27.529-04:00Flank Steak with Raspberry-Chipotle Sauce<span style="font-size:130%;"><span style="font-family:arial;">This recipe comes from the Publix "Apron's Simple Meals" collection (you know, the one where they give you the free samples whenever you walk into Publix). They're really quite convenient; everything you need for that nights meal is right there already gathered for you and the recipe card breaks everything down including utensils, cookware, shortcuts & tips.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BpjXkTBgglw/TED9F1H-DRI/AAAAAAAAARg/HOXIb-N89p8/s1600/IMG_2266.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_BpjXkTBgglw/TED9F1H-DRI/AAAAAAAAARg/HOXIb-N89p8/s400/IMG_2266.JPG" alt="" id="BLOGGER_PHOTO_ID_5494669821993684242" border="0" /></a><br /><span style="font-size:130%;"><span style="font-family:arial;"><br /> </span><span style="font-weight: bold;font-family:arial;" >Ingredients</span><span style="font-family:arial;">: </span> <span style="font-family:arial;"><br />- large zip-top bag</span> <span style="font-family:arial;"><br />- 1/3 cup molasses</span> <span style="font-family:arial;"><br />- 1 tbs Worcestershire sauce</span> <span style="font-family:arial;"><br />- 1 tsp garlic salt (or garlic powder) </span> <span style="font-family:arial;"><br />- 1 tsp liquid smoke<br /> </span><span style="font-family:arial;">- 2 lb beef flank steak (or any other similar variety - I used skirt)<br /></span> <span style="font-family:arial;">- 1 cup barbecue sauce</span><br /><span style="font-family:arial;">- 1/4 cup raspberry preserves<br /></span> <span style="font-family:arial;">- 3 tbs chipotle mustard (which I was just going to wing by combining chipotle peppers with regular mustard, no need to buy a whole thing of mustard I'm just going to use 3 tbs of, when I noticed the family I babysit for happened to have some in their fridge which I "borrowed") </span> <span style="font-family:arial;"><br />- 1 tbs chipotle hot pepper sauce</span> <span style="font-family:arial;"><br />- aluminum foil<br /></span> <span style="font-family:arial;">- 6 hamburger buns or 1 french baguette </span> <span style="font-weight: bold;font-family:arial;" ><br /><br />Steps</span><span style="font-family:arial;">: </span> <span style="font-family:arial;"><br /><br />1. (It says to do it in the oven, but you know how I feel about ovens and summer, so I did it on the grill instead). Preheat grill on high. Place in zip-top bag ingredients 2-4 and shake to mix. Add flank steak; seal tightly and knead bag to evenly coat the steak. Grill 8-10min per side (depending on thickness) for medium steak. </span> <span style="font-family:arial;"><br /><br />2. Combine remaining ingredients (except bread) in a medium bowl. Sauce may be warmed, if desired. Place in microwave-safe bowl; microwave on HIGH 30-45 seconds or until warm. </span> <span style="font-family:arial;"><br /><br />3. Transfer steak to cutting board and cover loosely with foil; let stand 5 min. Slice meat thinly (across the grain). Lightly toast bread and place meat atop. Top with sauce and serve. </span> <span style="font-family:arial;"><br /><br />The recipe yields 6 serves, but I cut it in 1/3's for just me and my dad. Measurements don't have to be exact.<br /><br /></span><span style="font-family:arial;">This was served with a side salad. The meat was nice and flavorful with fruity undertones and a kick from the chiptole peppers. </span> </span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-11557173432058908552010-07-15T08:01:00.003-04:002010-07-15T08:08:57.237-04:00Feta Suffed Chicken Burgers<span style="font-family:arial;font-size:130%;">A Greek-inspired weight watchers recipe. Salty feta cheese adds a kick to these poultry-based burgers. Other Greek ingredients add more great flavor.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BpjXkTBgglw/TD76LkSWn1I/AAAAAAAAARY/MVGDU2Shh3o/s1600/IMG_2261.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_BpjXkTBgglw/TD76LkSWn1I/AAAAAAAAARY/MVGDU2Shh3o/s400/IMG_2261.JPG" alt="" id="BLOGGER_PHOTO_ID_5494103672064745298" border="0" /></a><br /><span style="font-family:arial;font-size:130%;"><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ingredients</span>:<br /><br />- 1 lb uncooked ground chicken breast<br />- 1 tbs fresh oregano (I just eyeballed sprinkling dried oregano)<br />- 1/4 tsp garlic powdered<br />- 7 tbsp feta cheese (I used reduced fat), crumbled<br />- ~1 to 2 tbs hummus<br />- 4 reduced-calorie hamburger rolls<br />- 1 cup lettuce<br />- 2/3 cup roasted red peppers, sliced<br />- Black olives, sliced (about 4 tsp)<br /><br /><span style="font-weight: bold;">Instructions</span>:<br /><br />Preheat grill or broiler.<br /><br />In a medium bowl, combine chicken, oregano, garlic powder, hummus and feta; divide mixture into four balls and then press them gently into patties.<br /><br />Grill or b roil patties until internal temperature of burgers reaches 165 degrees, about 7-8min per side.<br /><br />Serve each burger on a bun spread with hummus and topped with lettuce, peppers, and olives.<br /><br /><span style="font-weight: bold;">(For those of you counting or interested...)</span>:<br /><br />Points Value: 5<br /></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-45602781473500246722010-07-09T21:37:00.004-04:002010-07-09T21:47:24.332-04:00Skinny Philly<span style="font-family: arial;font-size:130%;" >The Philly cheesesteak just may be America's most famous hero sandwich and this version lends us a new, different kind of hero. This recipe comes from a book (<span style="font-style: italic;">Now Eat This!</span>) I received for graduation from a family friend who knows just how much I love (healthy) cooking.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BpjXkTBgglw/TDfPcsabW8I/AAAAAAAAARM/CpX_MbkfUIw/s1600/IMG_2256.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_BpjXkTBgglw/TDfPcsabW8I/AAAAAAAAARM/CpX_MbkfUIw/s400/IMG_2256.JPG" alt="" id="BLOGGER_PHOTO_ID_5492086362466900930" border="0" /></a><br /><span style="font-family: arial;font-size:130%;" ><br /><span style="font-weight: bold;">Ingredients</span>:<br /><br />- Nonfat cooking spray<br />- 1 large Vidalia onion, sliced thin<br />- 1 large green bell pepper, seeded and sliced thin<br />- Salt and freshly ground black pepper<br />- 4 whole-wheat buns<br />- 3/4 cup low-fat, low-sodium beef broth<br />- 3/4 cup low-fat, low-sodium chicken broth<br />- 8 oz sliced lean roast beef (from the deli counter)<br />- 6 slices of your favorite cheese<br />- ketchup<br /><br /><br />1. Heat a large nonstick saute pan over medium-high heat. When the pan is hot, spray it well with cooking spray and add the onion and pepper. Season with salt and pepper to taste, cover the pan, and cook , stirring occasionally, until the vegetables have softened, about 12min.<br /><br />2. Meanwhile, heat another pan over high heat. When the pan is hot, split the buns in half and place them on the pan, cut side down. All to char a little, about 1-2min. Remove from grill and set aside.<br /><br />3. Combine the beef broth, chicken broth, and sliced roast beef in a medium saute pan, using a fork to separate the roast beef slices. Heat the beef gently over medium heat until the broth is hot but not boiling. Remove the beef, reserving the brother.<br /><br />4. Divide the beef among the bottom halves of the toasted buns. Top each sandwich with 1 1/2 slices of the cheese. Top the cheese with the hot onion-pepper mixture, and then the ketchup. Close the sandwiches with the bun tops, and serve them with the warm broth for dipping.<br /><br /> <span style="font-weight: bold;"> Before After </span><br /><span style="font-weight: bold;">Fat </span> 50g 7.6g<br /><span style="font-weight: bold;">Calories </span>902 344<br /><br /></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-11810185180947025942010-07-09T20:18:00.005-04:002010-07-09T20:37:37.081-04:00Apricot Chicken and (Homemade!) Challah<span style=";font-family:arial;font-size:130%;" >Every year we host Rosh Hashanah dinner and this year I'M in charge. It's been tradition that my mom has made apricot chicken and it has always been a crowd pleaser. I decided to stick with this dish and do a test run (even though Rosh Hashanah's is 2 months away). After doing a recipe sweep and going through and cleaning out </span><span style="font-style: italic;font-family:arial;font-size:130%;" >all </span><span style=";font-family:arial;font-size:130%;" >the recipes we have acquired over the years, I still could not find my mom's Rosh Hashanah apricot chicken so I had to improvise and pull from other sources.<br /><br />The winner, which I decided to go with, is from </span><span style="font-style: italic;font-family:arial;font-size:130%;" >Cooking Light</span><span style=";font-family:arial;font-size:130%;" >:<br /><br /><br /></span><div style="text-align: right;font-family:arial;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BpjXkTBgglw/TDe-l6FIqnI/AAAAAAAAAQ8/LHaX9z9AWq0/s1600/IMG_2251.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_BpjXkTBgglw/TDe-l6FIqnI/AAAAAAAAAQ8/LHaX9z9AWq0/s400/IMG_2251.JPG" alt="" id="BLOGGER_PHOTO_ID_5492067829056842354" border="0" /></a></span></div><span style=";font-family:arial;font-size:130%;" ><br />- 1/2 cup apricot preserves (I used a sugar-free-with-fiber one which definitely forfeited some of the sweet flavor. I would either go with 1/2 and 1/2 next time or just use regular sugary preserves)<br />- 2 tsp Dijon mustard<br />- 1 tsp bottled minced garlic<br />- 1 tsp low-sodium soy sauce<br />- 1/2 tsp Worcestershire sauce<br />- (3) boneless, skinless chicken breasts<br /><br />Combine first 5 ingredients in a small bowl; set aside. Heat grill to medium-high heat. Add chicken. Cook 2 min, turn. Brush exposed side with sauce and cook 2 min. Turn and brush, cooking 2 min. Turn and brush a fine time cooking 2 min. (Total of 8 min or 3 turns). Juices should run clear and chicken should no longer be pink inside.<br /><br /><span style="font-weight: bold;">On the side-Grilled Green Beans: </span><br />As usual, I wanted to do everything on the grill, but how does one grill greenbeans? I decided to be innovative and make individual steam pouches. I took 4 squares of tin foil and placed a serving of greenbeans in the middle of each one. I then shaped the tin foil into a pouch leaving the top open. I drizzled in olive oil and sprinkled with salt and pepper and then sealed the pouches shut leaving a tiny opening for steam to escape. These were placed on the grill over medium heat for around 20 min.<br /><br /><span style="font-weight: bold;">Homemade Challah:</span><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BpjXkTBgglw/TDfAgdJlhrI/AAAAAAAAARE/zXa7Lg8qPMI/s1600/IMG_2246.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_BpjXkTBgglw/TDfAgdJlhrI/AAAAAAAAARE/zXa7Lg8qPMI/s400/IMG_2246.JPG" alt="" id="BLOGGER_PHOTO_ID_5492069934414792370" border="0" /></a><span style=";font-family:arial;font-size:130%;" ><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Every year, we look forward to Rosh Hashanah dinner for my Aunt Rosalie's homemade challah (especially the cinnamon-sugar one with raisins!). I have her recipe on file and decided to give it a go--maybe I'll make <span style="font-style: italic;">my </span>own challah this year for Rosh Hashanah?! Now, I'm not going to give you the recipe since it's a family recipe and we've got to keep <span style="font-style: italic;">some </span>things sacred, but I will tell you, challah making is an all day event with a lot of pounding and kneading and waiting and repeating. Being the science nerd that I am, it's neat watching the yeast in action. The challah turned out perfect and delicious. A nice golden brown exterior and a warm, dense interior.<br /><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span><br /></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-62742042390595254322010-07-08T11:23:00.003-04:002010-07-08T11:36:00.480-04:00Healthified Lamb with Blackberry-Red Wine Sauce<span style="font-family: arial;font-size:130%;" ><br />This is another recipe adapted from <a href="http://eatbetteramerica.com/recipes/dinner/healthified-lamb-chops-with-blackberry-red-wine-sauce.aspx">eatbetteramerica.com</a>. Lamb is great for a special dinner and the fruit sauce is sure to impress, but oh-so-easy to make.<br /> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BpjXkTBgglw/TDXuYh9pOfI/AAAAAAAAAQ0/y6oCbop8uIY/s1600/IMG_2222.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_BpjXkTBgglw/TDXuYh9pOfI/AAAAAAAAAQ0/y6oCbop8uIY/s400/IMG_2222.JPG" alt="" id="BLOGGER_PHOTO_ID_5491557425849383410" border="0" /></a><br />prep time: 20 min<br />start to finish: 40 min<br />serves: 4<br /><br /><br />- 2 tsp oil<br />- 1 large pear, peeled, cored, and coarsely chopped<br />- 1/4 cup sliced green onions<br />- 1/8 tsp ground clove (DON'T use whole cloves and try to crush them yourself. I did this and it turned out to be too strong and pungent of a flavor.)<br />- 1 cup fresh or frozen blackberries (thawed)<br />- 1 tbs red wine vinegar<br />- 1/2 tsp ground allspice (or, if you don't have allspice like me for some reason, you can mix equal amounts of cinnamon, clove, and nutmeg)<br />- 1/4 tsp each of salt and pepper<br />- 4 4-5 oz lamb rib chops, cut 1 inch thick <span style="font-style: italic;">or </span>8 3 oz lamb loin chops cut 1 inch thick (I used lamb loin chops ~1 inch think. I bought a pack of 3 that came to just under 1lb)<br /><br /><br />1. For sauce: In a large skillet, heat oil over medium heat. Add pear, green onions, and cloves; cook about 3 minutes or just until pear is tender.<br />2. Add blackberries; reduce heat. Cook for 3 minutes, stirring often; remove from heat. Stir in red wine vinegar. Set aside to cool.<br />3. In a small bowl, stir together allspice, salt, and pepper. Sprinkle evenly over chops; rub in with your fingers. Place chops on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare doneness (145°F) or 15 to 17 minutes for medium doneness (160°F).<br />4. Serve with sauce.<br /><br />On the side: Grilled Asparagus<br /><br />Thread a wooden skewer (soaked in water for about 20min) through asparagus leaving space between each one. Drizzle with olive oil and sprinkle with salt and pepper. Grill 2-3min per side.<br /><br />Serve with a nice bread toasted lightly on the grill.<br /><br /><br /></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-40418698518926877762010-07-02T13:52:00.002-04:002010-07-02T14:01:09.888-04:00Strawberry-Peach-Turkey Salad<span style="font-size:130%;"><span style="font-family:arial;">This recipe comes from </span><a style="font-family: arial;" href="http://www.eatbetteramerica.com/recipes/30-minutes-or-less/strawberry-peach-chicken-salad.aspx">eatbetteramerica.com</a><span style="font-family:arial;">.</span> <span style="font-family:arial;"><br /><br />A homemade, tangy yogurt and fruit dressing tops off a delicious turkey salad that is ready in under 15-min. Not to mention, the whole meal comes in at under 300 calories (not including the bread served on the side!)<br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BpjXkTBgglw/TC4pKV9TOII/AAAAAAAAAQs/YHA-bIsslqk/s1600/IMG_2194.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_BpjXkTBgglw/TC4pKV9TOII/AAAAAAAAAQs/YHA-bIsslqk/s400/IMG_2194.JPG" alt="" id="BLOGGER_PHOTO_ID_5489370253480900738" border="0" /></a></div><span style="font-size:130%;"> </span><div style="text-align: center;"><br /></div><span style="font-size:130%;"> <span style="font-weight: bold;font-family:arial;" >Strawberry-Yogurt Dressing</span> <span style="font-family:arial;"><br /><br />- 2 (6oz) containers strawberry yogurt</span> <span style="font-family:arial;"><br />- 1 cup sliced fresh strawberries</span><br /> <span style="font-family:arial;">- 2 tbs red wine vinegar</span> <span style="font-family:arial;"><br /><br />In a blender or food processor, combine ingredients, cover, and blend on high speed until smooth. Refrigerate until ready to use. </span> <span style="font-weight: bold;font-family:arial;" ><br /><br />Salad</span><br /><span style="font-family:arial;">- 1 bag spinach </span> <span style="font-family:arial;"><br />- 1 ripe peach, cut into thin slices<br /></span> <span style="font-family:arial;">- 1 cup strawberries, sliced</span> <span style="font-family:arial;"><br />- Green onions, for garnish<br /></span><span style="font-family:arial;">- Almonds (I used a honey-cinnamon almond to give it a sweet kick) </span> <span style="font-family:arial;"><br />- Deli turkey meat</span> <span style="font-family:arial;"><br /><br />Arrange all ingredients on a plate and drizzle with dressing. Serve with bread. </span> </span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-8952994333495275452010-07-02T13:38:00.002-04:002010-07-02T13:49:51.833-04:00Grilled Salmon with Tzatziki Sauce<span style="font-size:130%;"><span style="font-family: arial;">This was a very simple, quick, light, and delicious meal (and low in calories!). </span><br /><br /><span style="font-family: arial;">I made the tzatziki sauce Sunday when I did my prep work; this allowed all the flavors to integrate and marinate together for the best, most flavorful sauce.</span><br /><br /><span style="font-family: arial;">Tzatziki is a Greek or Turkish meze or appetizer also used as a sauce. Tzatziki is made with strained yogurt mixed with cucumbers, garlic, salt, and various other spices and flavors. It is such a simple dish to make and pairs well with all sorts of breads, meats or vegetables.</span><br /><br /></span><div style="text-align: center; font-family: arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BpjXkTBgglw/TC4mon1nh_I/AAAAAAAAAQk/iGnjoivzH8w/s1600/IMG_2190.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_BpjXkTBgglw/TC4mon1nh_I/AAAAAAAAAQk/iGnjoivzH8w/s400/IMG_2190.JPG" alt="" id="BLOGGER_PHOTO_ID_5489367475141707762" border="0" /></a></div><span style="font-size:130%;"><br /></span><span style="font-weight: bold; font-family: arial;font-size:130%;" >Tzatziki</span><span style="font-size:130%;"><br /><br /><span style="font-family: arial;">- 1 single serve carton of plain (not vanilla) Greek yogurt</span><br /><span style="font-family: arial;">- 1/2 large cucumber</span><br /><span style="font-family: arial;">- minced garlic, to taste</span><br /><span style="font-family: arial;">- mint, oregano, basil, salt</span><br /><br /><span style="font-family: arial;">Wash the cucumber and slice width wise into circles. Place on a paper towel and sprinkle lightly with salt. Cover with another paper towel and leave for an hour or so to allow to moisture to absorb from the cucumbers.</span><br /><br /><span style="font-family: arial;">Finely dice the cucumbers and add to the Greek yogurt. Add about a teaspoon of garlic and season to taste with mint, oregano, basil, and salt. Cover and store in the refrigerator.</span><br /><br /></span><span style="font-weight: bold; font-family: arial;font-size:130%;" >Salmon</span><span style="font-size:130%;"><br /><br /><span style="font-family: arial;">- 4-6oz of salmon per person</span><br /><span style="font-family: arial;">- Olive oil</span><br /><span style="font-family: arial;">- Dill</span><br /><span style="font-family: arial;">- Salt, pepper</span><br /><br /><span style="font-family: arial;">Brush the salmon lightly with olive oil. Season with salt, pepper, and dill. Grill on a medium-hot grill 3-4 min per side.</span><br /><br /><span style="font-family: arial;">Serve alongside tzatziki with a tomato-cucumber salad and some pita chips.</span><br /></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-65099429400466731612010-06-29T16:42:00.002-04:002010-06-29T16:51:28.169-04:00Pasta Salad<span style="font-size:130%;"><span style="font-family:arial;">So yesterday Jared and I were supposed to go up to Athens for the day and move the rest of my stuff out. I figured since we would be gone all day, it would be nice to have a no-hassle dinner ready for us when we got back. So Sunday I made a quick and easy pasta salad and stuck it in the fridge ready for dinner the following night. It turns out we did not make it up to Athens yesterday due to one u-haul mishap after another (but we did get a lovely tour of Roswell and all their u-haul locations!) We still did enjoy the pasta salad for dinner nevertheless.<br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BpjXkTBgglw/TCpctkuYImI/AAAAAAAAAQc/FmQVKCkeG_8/s1600/IMG_2183.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_BpjXkTBgglw/TCpctkuYImI/AAAAAAAAAQc/FmQVKCkeG_8/s400/IMG_2183.JPG" alt="" id="BLOGGER_PHOTO_ID_5488301033926435426" border="0" /></a><br /><span style="font-size:130%;"><span style="font-family:arial;"></span></span></div><span style="font-size:130%;"><span style="font-family:arial;"><br /> - 2 cups pasta, any kind, cooked<br /> - Chicken (I seasoned with Italian seasoning)<br /> - Vegetables of your choosing (I used frozen and placed them straight from the freezer into the pan with the chicken once it was cooked through)<br /> - Italian dressing<br /> - Parmesan cheese<br /><br />Combine all ingredients in a bowl, mix well, and refrigerate until ready to eat. </span> </span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-91848583877203122452010-06-29T16:16:00.003-04:002010-06-29T16:33:20.311-04:00Cinnamon Apple Turkey Burgers<span style="font-size:130%;"><span style="font-family: arial;">I was craving cinnamon apples the other day, so I decided to incorporate them into a turkey burger.</span><br /><br /><br /></span><div style="text-align: center; font-family: arial;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BpjXkTBgglw/TCpVAUyHlTI/AAAAAAAAAQU/_XuPOIdVN9I/s1600/IMG_2182.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_BpjXkTBgglw/TCpVAUyHlTI/AAAAAAAAAQU/_XuPOIdVN9I/s400/IMG_2182.JPG" alt="" id="BLOGGER_PHOTO_ID_5488292559971652914" border="0" /></a></span></div><span style="font-size:130%;"><span style="font-family: arial; font-weight: bold;">Burger:</span><br /><br /><span style="font-family: arial;"> - ~1/2lb ground turkey meat (this made 2 decent sized patties)</span><br /><span style="font-family: arial;"> - 1/3 an onion (finely chopped)<br /> - Small handful of craisins (optional)<br /> - 1 small granny smith apple (finely chopped)<br /> - Cinnamon, nutmeg, poultry seasoning, salt & pepper to taste<br /> - Cheese, your favorite (optional)<br /><br />Combine all ingredients in a bowl and shape into 2 patties. Cover and refrigerate until ready to use. Grill burgers on a hot, greased, grill for 5-8min per side until cook through (no pink in the middle). After the first flip, top with cheese (i used the shredded sharp cheddar) if desired.<br /><br /><span style="font-weight: bold;">Cinnamon-Apple topper: </span><br /><br /> - 1 small granny smith apple sliced thinly<br /> - Brown sugar<br /> - Cinnamon<br /> - Water<br /> - Butter<br /><br />Cut a granny smith apple into thin slices. Toss in a bag with enough water to lightly coat. Sprinkle lightly with cinnamon and brown sugar. Melt a small sliver of butter in a pan of low heat. Pour the apple mixture into the pan. Cover and let cook while the turkey burger are on the grill.<br /><br />Place each patty on a bun (I used wheat) and top with the cinnamon-apple mixture.<br /><br /></span></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-56140994154050743462010-06-29T15:44:00.002-04:002010-06-29T16:15:03.015-04:00Margarita Chicken Quesadillas with Homemade Salsa<span style="font-size:130%;"><span style="font-family:arial;">This dinner takes us south of the border for a healthier version of the quesadillas.<br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BpjXkTBgglw/TCpT99skkBI/AAAAAAAAAQM/3C5raZ6nv9g/s1600/IMG_2173.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_BpjXkTBgglw/TCpT99skkBI/AAAAAAAAAQM/3C5raZ6nv9g/s400/IMG_2173.JPG" alt="" id="BLOGGER_PHOTO_ID_5488291419903004690" border="0" /></a></div><span style="font-size:130%;"><span style="font-family:arial;"><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"></span></span> <span style="font-size:130%;"><span style="font-family:arial;"></span></span></div><span style="font-size:130%;"> <span style="font-weight: bold;font-family:arial;" >Chicken:<br /><br /></span><span style="font-family:arial;"> - Chicken (enough for however many you're feeding, cut into bite sized pieces)<br /></span> <span style="font-family:arial;"> - Tequila<br /> </span><span style="font-family:arial;">- 1 Lime<br /> </span><span style="font-family:arial;">- Cilantro, Salt & Pepper </span> <span style="font-family:arial;"><br /><br />Dice the chicken into bite sized pieces and place in a sealed container. Add tequila and the juice of one lime to coat the chicken thoroughly. Sprinkle with cilantro, salt & pepper to taste and leave to marinate (I left mine for 2 days since I prepped on Sunday and cooked on Tuesday--you want to leave it in long enough for the juices to marinate and tenderize the chicken, but not too long) </span> <span style="font-family:arial;"><br /><br />Salsa: </span> <span style="font-family:arial;"><br /><br />Salsa mainly just refers to any type of sauce, mainly tomato based. I just used whatever I had on hand at home to create my homemade salsa. This consisted of: </span> <span style="font-family:arial;"> <br /> - Beans (pinto in this case)</span> <span style="font-family:arial;"> <br /> - Diced peaches (from a can) </span> <span style="font-family:arial;"> <br /> - Green chilies<br /> </span><span style="font-family:arial;">- Diced canned tomatoes<br /> </span><span style="font-family:arial;">- Corn<br /> </span><span style="font-family:arial;">- Cilantro (dried) </span> <span style="font-family:arial;"><br /><br />Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.</span> <span style="font-family:arial;"><br /><br />For the base of the quesadillas, I used sundried tomatoe flatouts. Only 100 calories and full of flavor! I sprinkled these with shredded sharp cheddar cheese, then layered it with the chicken and salsa mixtures followed by a final sprinkling of cheese. These were placed on a hot grill and allowed to cook for 2-4min per side until lightly browned and grill marks appeared. They were served with a spoonful of salsa on top and a side of brown rice. </span> </span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-43674027165574648232010-06-22T13:32:00.003-04:002010-06-22T13:47:54.189-04:00Modified Caesar with Peppered Steak<span style="font-size:130%;"><span style="font-family: arial;">A family friend of ours gave up a bottle of seasoning salt he discovered and really loved so I decided to make use of this. I generously seasoned both sides of a top sirloin with this as well as cracked black pepper and wrapped both steaks in tin foil and placed in the fridge to absorb the flavors until ready to use.</span><br /><br /><br /></span><div style="text-align: center; font-family: arial;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BpjXkTBgglw/TCD28miHLzI/AAAAAAAAAQE/DLqk1qPyeCI/s1600/IMG_2166.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_BpjXkTBgglw/TCD28miHLzI/AAAAAAAAAQE/DLqk1qPyeCI/s400/IMG_2166.JPG" alt="" id="BLOGGER_PHOTO_ID_5485655867133472562" border="0" /></a><br /><br /></span></div><span style="font-size:130%;"><span style="font-family: arial;">The steaks were grilled on high on a pre-heated grill for 5 min per side to a perfect medium. </span><br /><br /><span style="font-family: arial;">They were then sliced and served over a "true blue" salad kit I bought from Publix and assembled.</span><br /><br /><span style="font-family: arial;">The contents of the salad kit included:</span><br /><br /><span style="font-family: arial;"> -Baby arugula</span><br /><span style="font-family: arial;"> -Candied almonds</span><br /><span style="font-family: arial;"> -Chopped/dried dates</span><br /><span style="font-family: arial;"> -Blue cheese crumbs (which I opted out of using in favor of Parmesan instead)</span><br /><span style="font-family: arial;"> -Blue cheese vinaigrette</span><br /><br /><span style="font-family: arial;">It was a nice twist on a classic Caesar salad giving it a sweet and tangy flavor profile.</span><br /></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-48695216569811334072010-06-16T15:54:00.004-04:002010-06-16T16:02:08.217-04:00Sloppy Joes...They Really Live Up to Their Name!<span style="font-family:arial;font-size:130%;">Plenty of napkins required for this meal!</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">So as I stated before, I'm trying to use up all the endless odds and ends my mom bought for our pantry. This week, I decided to make use of a can of "Manwhich" I found in there.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">Meals from a can are easy--just add meat, bun, and eat! I decided to put Joe on a diet and make a skinny Sloppy Joe; all the flavor, all the mess, less fat and calories.</span><span style="font-size:130%;"><br /><br /><br /></span><div style="text-align: center; font-family: arial;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BpjXkTBgglw/TBktdL9GBDI/AAAAAAAAAP8/vm5jtTR5x80/s1600/IMG_2141.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_BpjXkTBgglw/TBktdL9GBDI/AAAAAAAAAP8/vm5jtTR5x80/s400/IMG_2141.JPG" alt="" id="BLOGGER_PHOTO_ID_5483464000748782642" border="0" /></a></span><span style="font-size:130%;"><br /><br /></span></div><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">Instead of using ground beef, I substituted in ground turkey (I used 1/2lb since it was just me and my dad...who happens to be a Joe himself, but not as sloppy. In fact, he actually ate the Sloppy Joe with a fork and knife! Where's the fun in that?!) Additionally, I added in about 1/4 - 1/3 a cup of the frozen onion and pepper trio straight from the freezer. Once thawed out, I roughly chopped the veggies into fine pieces. Then comes the finishing touch, the sauce! Since I was cooking for 2, I just used 1/2 the can and let simmer.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">Serve on a bun, napkins close by, and be messy!</span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-72350344535573413572010-06-15T14:07:00.004-04:002010-06-15T14:22:50.556-04:00Summer Fruit Pizza Cookies<span style="font-family:arial;font-size:130%;">On Sunday, Jared and his family had a cookout. The weather was great and the food was even better! Though I was told by Jared not to bring anything over, I love cooking and sharing my food too much not too. I wanted to make a light, refreshing summer dessert and I remembereda this from summers past. However, inside of making a giant pizza, I decided to make them into individual servings. </span><span style="font-size:130%;"><br /><br /><br /><br /></span><div style="text-align: center; font-family: arial;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BpjXkTBgglw/TBfEqu4xmhI/AAAAAAAAAP0/pX72Sikx1Tw/s1600/IMG_2135.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_BpjXkTBgglw/TBfEqu4xmhI/AAAAAAAAAP0/pX72Sikx1Tw/s400/IMG_2135.JPG" alt="" id="BLOGGER_PHOTO_ID_5483067309766580754" border="0" /></a></span></div><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">For the "</span><span style="font-weight: bold;font-family:arial;font-size:130%;" >crust</span><span style="font-family:arial;font-size:130%;">," I cheated and used a sugar cookie break-n-bake package. </span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">The </span><span style="font-weight: bold;font-family:arial;font-size:130%;" >frosting </span><span style="font-family:arial;font-size:130%;">consisted of 4oz cream cheese (light of course!) softened and mixed with 1/4cup confectioners sugar as well as juice of 1/2 a lemon. The was spread over the cookies once they cooled.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">I then arranged a mixture of </span><span style="font-weight: bold;font-family:arial;font-size:130%;" >fruit </span><span style="font-family:arial;font-size:130%;">(fresh and frozen/thawed) on top.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">The final addition was an orange </span><span style="font-weight: bold;font-family:arial;font-size:130%;" >glaze </span><span style="font-family:arial;font-size:130%;">brushed over top. This consisted of 1/4 cup orange juice mixed with 1/4 cup sugar and 2 tsp. corn brought to a boil over high heat until thickened.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">Once cooled (about 30min) brush the glaze over top and refrigerate.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">Let soften a little before serving (but not too much or they will get soggy!)</span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-75598015381740203312010-06-15T13:47:00.003-04:002010-06-15T14:02:06.545-04:00Stuffed Grilled Tomatoes<span style="font-size:130%;"><span style="font-family:arial;">Greek food is one of my favorite cuisines, and stuffed tomatoes are a classic Greek dishes. I decided to take this classic out to the grill.</span><br /><br /><span style="font-family:arial;">Over the weekend, I did my prep work making the stuffing to go inside the tomatoes.</span><br /><br /><br /><br /></span><div style="text-align: center;font-family:arial;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BpjXkTBgglw/TBe_eepYy1I/AAAAAAAAAPs/KDa41ieK6p8/s1600/IMG_2123.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 306px; height: 408px;" src="http://3.bp.blogspot.com/_BpjXkTBgglw/TBe_eepYy1I/AAAAAAAAAPs/KDa41ieK6p8/s400/IMG_2123.JPG" alt="" id="BLOGGER_PHOTO_ID_5483061601690504018" border="0" /></a></span></div><span style="font-size:130%;"><br /></span><span style="font-weight: bold;font-family:arial;font-size:130%;" >Stuffing </span><span style="font-size:130%;"><br /></span><br /><span style="font-size:130%;"> -1/2 lb ground turkey<br /></span><span style="font-size:130%;"> -Parsley, oregano, mint, basil, salt & pepper to taste<br /></span><span style="font-size:130%;"> -Onions<br /></span><span style="font-size:130%;"> -Bell peppers (any color--I used a trio mix from the freezer section) </span><br /><span style="font-size:130%;"> -Raisins<br /></span><span style="font-size:130%;"> -Chopped pistachios (optional)<br /><br /></span><br /><span style="font-size:130%;"><span style="font-family:arial;">Heat olive oil in a pan over medium heat. Add turkey and cook through. Add onions and bell peppers (I poured them in straight from the freezer) and allow to cook. Season with parsley, oregano, mint, basil, salt & pepper to taste until fragrant and colorful. Add raisins and chopped pistachios (if using) and allow to cook for another minute or so. Remove from heat. This is the stuffing for the tomatoes. </span><br /><br /></span><span style="font-weight: bold;font-family:arial;font-size:130%;" >To assembly</span><span style="font-size:130%;"><br /><br /><span style="font-family:arial;">Slice off the tops of the tomatoes and scoop out the the insides reserving about 1/2 to combine with the turkey mixture. Stuff the tomatoes full with the mixture. Top with a sprinkling of Parmesan cheese. Wrap loosely in tin foil and place on grill over medium heat for about 10min. Remove foil and place directly on grill and let cook another 5min.</span><br /><br /><span style="font-family:arial;">Serve on a bed of spinach.</span><br /></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-45154469895354137052010-06-09T13:28:00.005-04:002010-06-09T13:45:42.209-04:00Chicken & Veggie Kebabs<span style="font-size:130%;"><span style="font-family:arial;">It doesn't get much easier than this: cut kebab ingredients, thread on skewer, grill, eat.</span><br /><br /><span style="font-family:arial;">You can use almost anything on a kebab (though, bread grills </span></span><span style="font-style: italic;font-family:arial;font-size:130%;" >A LOT</span><span style="font-size:130%;"><span style="font-family:arial;"> quicker than everything else and ended up burning and being thrown away in my case)</span><br /><br /><br /></span><div style="text-align: center;font-family:arial;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BpjXkTBgglw/TA_SGR1yNLI/AAAAAAAAAPc/D-CkgHznUWE/s1600/IMG_2106.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_BpjXkTBgglw/TA_SGR1yNLI/AAAAAAAAAPc/D-CkgHznUWE/s400/IMG_2106.JPG" alt="" id="BLOGGER_PHOTO_ID_5480830276843222194" border="0" /></a><br /><br /></span></div><span style="font-size:130%;"><span style="font-family:arial;">Here's what I used (mind you, I'm cooking for 2 picky eaters so I kept it pretty basic):</span><br /></span><br /><span style="font-size:130%;"> -Chicken</span><br /><span style="font-size:130%;"> -Green bell pepper</span><br /><span style="font-size:130%;"> -Onion</span><br /><span style="font-size:130%;"> -Pineapple</span><br /><br /><span style="font-size:130%;"><span style="font-family:arial;">I served this over brown rice, sprinkled on a few sundried tomatoes, and drizzled it with soy sauce.</span><br /><br /><span style="font-family:arial;">For dessert, I decided to try my hand at grilling strawberries. So before I embarked on my mission, I browsed the internet for some ideas, tips, and tricks. Armed with my knowledge, I washed, hulled, and skewered 4 strawberries, drizzled them with some balsamic vinegar, sprinkled them with sugar, and placed them on the grill turning every minute or so.</span><br /><br /><span style="font-family:arial;">I served this over a scoop of vanilla ice cream and sprinkled it with slivered almonds and shredded coconut.</span><br /><br /><br /></span><div style="text-align: center;font-family:arial;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BpjXkTBgglw/TA_SPzw6ddI/AAAAAAAAAPk/BlFl5_lddt0/s1600/IMG_2118.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_BpjXkTBgglw/TA_SPzw6ddI/AAAAAAAAAPk/BlFl5_lddt0/s400/IMG_2118.JPG" alt="" id="BLOGGER_PHOTO_ID_5480830440568419794" border="0" /></a><br /><br /></span></div><span style="font-size:130%;"><span style="font-family:arial;">It wasn't anything to brag over, honestly just tasted like strawberries and ice cream, but I tried....</span><br /></span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0tag:blogger.com,1999:blog-4387831684568741517.post-83428321146496223702010-06-07T20:07:00.005-04:002010-06-09T13:44:48.768-04:00Rootbeer Steak<span style=";font-family:arial;font-size:130%;" >Bear with me on this one people, it sounds a little (ok a lot) strange once you read the list of ingredients, but it was DELICIOUS! It yield a flavor combination of sweet, but with a tangy, spicy kick. Even Alisa (the picky one) liked it.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >Any steak will do. I went with a top round because it tends to be a leaner cut of beef; however, I think it was </span><span style="font-style: italic;font-family:arial;font-size:130%;" >too </span><span style=";font-family:arial;font-size:130%;" >lean for this recipe. I need me a steak with some more fat and juice on it next time! </span><span style="font-size:130%;"><br /><br /><br /></span><div style="text-align: center;font-family:arial;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BpjXkTBgglw/TA2Mf79IZwI/AAAAAAAAAPU/At7uhftuO_o/s1600/IMG_2101.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_BpjXkTBgglw/TA2Mf79IZwI/AAAAAAAAAPU/At7uhftuO_o/s400/IMG_2101.JPG" alt="" id="BLOGGER_PHOTO_ID_5480190801877690114" border="0" /></a></span><span style="font-size:130%;"><br /><br /></span></div><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >For the rub, no measurements were used. I just sprinkled enough of each to coat the steaks on both sides and then got down and dirty and rubbed it in. </span><span style="font-size:130%;"><br /><br /></span><span style="font-weight: bold;font-family:arial;font-size:130%;" >Rub </span><span style="font-size:130%;"><br /><br /> -Coco powder</span><span style="font-size:130%;"><br /> -Cinnamon</span><span style="font-size:130%;"><br /> -Cayenne</span><span style="font-size:130%;"><br /> -Garlic powder</span><span style="font-size:130%;"><br /> -Salt & Pepper </span><br /><br /><span style=";font-family:arial;font-size:130%;" >Once the steaks were massaged, i placed them each on a square of tin foil and made "boat" out of them. In this, I poured an adequate amount of Rootbeer to cover the steaks, then sealed tightly shut. I left this to marinate for about 24 hrs.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >The steaks were grilled over high heat, 5 min per side, for a perfect medium. </span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >These were served alongside garlic & parsley mashed potatoes. (I just jazzed up a box of mashed potato flakes by adding minced garlic and chopped fresh parsley) as well as a side salad and roll.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >Since I had a whole bottle of rootbeer, I decided to make a rootbeer float for dessert! I stopped by the grocery store on my way home from "work" and picked up a pint of vanilla ice cream. A scoop of ice cream topped off with rootbeer--so refreshing and different for a change!</span>SARAHhttp://www.blogger.com/profile/10007805766191627039noreply@blogger.com0