Turkey, Black Bean and Edamame Salad

April 26, 2011 admin Leave a comment

Edamame are just baby soybeans – they are tender, sweet, and you often see them served at Japanese restaurants. I like to buy frozen ones and keep them on hand for different recipes. Salads are a great way to serve them 🙂

4 servings
390 calories per serving

2 c cubed smoked turkey
15.5 oz. can black beans, rinsed and drained
14 oz. can corn
1 c shelled edamame cooked according to package instructions
1 red bell pepper, chopped
¼ c chopped cilantro
1 T minced garlic clove
Salt and pepper to taste
2 T oil
2 T cider vinegar
1 t Dijon mustard
4 c field greens

Mix the turkey, beans, corn, edamame, bell pepper, cilantro, garlic, salt and pepper. Whisk oil, vinegar and mustard and pour over the turkey mix and season with salt and pepper. Place mixture over the lettuce and serve immediately.

Breakfast, Kid Friendly

Spiced French Toast

April 25, 2011 admin Leave a comment

The ginger in this recipe is a nice unexpected flavor that makes it just perfect. This works just as well with regular bread and with a quick dip rather than chilling over night.

2 servings
352 calories per serving (1 serving = 3 slices)

2 eggs
2 egg whites
¾ c skim milk
1 T sugar
1 T molasses
¼ t ground ginger
¼ t ground allspice
1/8 t salt
6 slices French bread (3/4 inch thick)
2 t butter

Mix eggs, whites, milk, sugar, molasses, ginger, allspice and salt. Place bread in a 13×9 baking sheet and out the egg mix over it and refrigerate overnight. Heat butter on a griddle and cool bread 3 minutes each side.

Dinner, Kid Friendly, Sides, Vegetables

Potatoes in Foil

April 22, 2011 admin Leave a comment

These potatoes come out so tender and the spritz of citrus at the end gives them a great flavor !

4 servings
167 calories per serving

1 ½ lb. new potatoes, halved
4 garlic cloves
1 T oil
Kosher salt to taste
Pepper to taste
¼ c cilantro leaves or basil leaves
Lemon or Lime wedges

Preheat oven to 350 degrees. Make a large double layer square of foil and place potatoes and garlic on it and drizzle with oil and sprinkle with salt and pepper. Close up tightly and grill, rotating packet often, 25 minutes or until done. Before serving, add in cilantro, extra salt and pepper, and spritz with lime.

Chicken, Lunch

Chicken Couscous Salad

April 21, 2011 admin Leave a comment

This was on of the most excellent lunch salads I have had in a long time ! The curry flavor is just divine, the meal is filling, and it will be a lunch to remember !

2 servings
343 calories per serving

1 ¼ c chicken broth
1 c (6 oz.) boneless skinless chicken breast cut into thin strips
3 t curry powder
½ c whole wheat couscous
½ c diced red bell peppers
½ c chickpeas, drained and rinsed
¼ c scallions, sliced
¼ c cilantro, chopped
1 T Dijon mustard
¼ t kosher salt
1 c lettuce leaves
2 medium tomatoes, sliced

Bring broth to a boil. Cook chicken in broth 5 minutes or until cooked through and then remove to a plate and toss with 1 t curry. Bring broth back to boil and add couscous. Remove pan from heat, cover and let sit 5 minutes. Fluff couscous and place in a bowl with peppers, beans, scallions, and cilantro. Then add the mustard, remaining curry and salt. Put lettuce and tomato slices on plates and top with the chicken curry mix. Can be served cold or warm.

Dinner, Mediterranean, Salads, Sides, Vegetables

Greek Veggie Salad

April 19, 2011 admin Leave a comment

Some time the best thing about a salad is all the stuff OTHER THAN the lettuce. So this one takes out the lettuce and leaves all the good stuff leaving you with a perfect serving of delicious veggies. If you don’t have Greek vinaigrette around the house, use any vinaigrette and add a splash of lemon and some oregano.

4 servings
164 calories per serving

3 large tomatoes, chopped
1 medium cucumber sliced
½ c kalamata olives
½ c low fat Greek vinaigrette dressing
¼ c low fat crumbled feta cheese

Mix veggies and add dressing and toss to mix well.

Lunch, Mexican, Soups

Salsa Black Bean Soup

April 18, 2011 admin Leave a comment

This was so super delicious ! It rivals any restaurant soup out there ! I made it without the cheese and it was so incredibly tasty that you did not miss it at all.

4 servings
213 calories

1 t oil
1 T minced garlic
2 c water
1/2 t chipotle chile powder or 3 t chipotle sauce
2 15 oz. cans black beans, rinsed and drained
1 (8-ounce) bottle salsa
1 T lime juice
1/2 c chopped cilantro
1/2 c shredded Monterey Jack cheese

Heat oil and sauté garlic 1 minute. Stir in water, chipotle, beans and salsa. Bring to a boil then reduce heat and simmer 1 minute. Remove 2 c of the mix and put in a blender and puree. Then put back in the pan and simmer 15 minutes. Then add the juice and cilantro and simmer 3 more minutes. Sprinkle with cheese just before serving.

Lunch, Pork, Sandwiches

Ham and Provolone Melt

April 18, 2011 admin Leave a comment

Placing these in the oven for 10 minutes transforms these from good sandwiches to GREAT sandwiches. All the flavors combine so nicely and the garlic and pepper give it just a little bite. These are definitely in my top 10 sandwiches !

1 serving
357 calories per serving

1 Arnold Sandwich Thin bun
4 slices thin sliced deli ham (Oscar Mayer pre-packaged meats are great)
1 slice low fat provolone cheese
1 T olive oil
½ clove garlic, minced
Salt and pepper to taste
1 slice tomato
½ green pepper in thin slices

Preheat oven to 350 degrees. Mid together garlic, oil, salt and pepper. Place ham, peppers and tomato on bun. Drizzle with garlic and oil mix and top with cheese. Wrap sandwich in foil and bake 10 minutes.

Lunch, Pork, Soups

Emeril’s Ham and Split Pea Soup

April 16, 2011 admin Leave a comment

I made just a few variations to Emeril’s original recipe. This is just OUTSTANDING ! The flavor is so big and I like the texture of this so much better than the pureed versions of split pea soup.

6 servings
268 calories per serving

1 pound dried split peas
1 ham bone (leftover from a baked ham meal)
3 T butter
1 c finely chopped onions
¾ c finely chopped celery
½ c finely chopped carrots
2 t minced garlic
1 lb. lean ham cut into small cubes (leftover from baked ham meal)
1 t salt
1 t pepper
¼ t red pepper flakes
8 c water
1 bay leaf
1 t thyme flakes

Even if the package says that no soaking is necessary, soak the peas over night in a large bowl with water at least 2 inches over the peas. Drain and set aside.

Melt butter and cook onion 2-3 minutes. Add celery and carrots and cook another 2 minutes. Add garlic and cook 30 seconds. Stir in peas, water, ham, and spices. Add in ham bone. Cover and cook 1 hour or until peas are tender. Remove ham bone and bay leaf, leave uncovered and cook another ½ hour to thicken. If it gets too thick, add extra water.

Beef, Kid Friendly, Lunch, Sandwiches

Grilled Cheesesteak Sandwich

April 15, 2011 admin Leave a comment

Try serving with some celery and carrot stix on the side. If you use 45 calorie per slice bread, you can really BEEF up on the beef 😉

1 serving
320 calories per serving

6 slices shaved and lean deli roast beef
2 rings green bell pepper
2 slices FF Kraft singles
2 slices Marble Rye or bread of your choice (no more than 100 calories per slice)
Pam
ICBINB Spray

Make sandwiches. Spray skillet with Pam and heat. Spray outside of each slice of bread with 5 spritzes of ICBINB Spray. Grill 3 minutes each side.

Dessert, Fruit, Kid Friendly

Fruit Crisp

April 14, 2011 admin Leave a comment

It doesn’t get much simpler and this is one of those recipes that is really versatile – use any canned fruit or even some apples and you get a great warm, homey dessert in no time.

6 servings
280 calories per serving

2 15 oz. cans peaches in juice, drained
5 graham crackers, coarsely crushed (1 c)
1/3 c flour
3 T brown sugar
½ t cinnamon
¼ c cold margarine or butter, cut up into pieces
2 c low fat vanilla yogurt

Preheat oven to 375 degrees and spread peaches in a 8 inch square baking dish. Mix crumbs, flour, sugar, cinnamon and then using a pastry blender, cut in butter until the mix is the consistency of coarse crumbs then sprinkle them over the peaches and bake 25-30 minutes then cool slightly and serve with yogurt.