Wednesday, April 30, 2014

Ham Strata

This recipe from Eating Well featured leftover Easter foods.  I froze slices of ham, so thawed 1 tonight for this dish:

Spray 2 serving casserole dish with Pam.
Remove crust and cube 2 slices of 7 Grain Bread (from New Day Bakery) and place in baking dish.
Dice 1 slice ham and 1 red pepper and add to baking dish.
Cut fresh asparagus in 1 inch pieces and microwave for 45 seconds.  Wilt 2 cups spinach and arugula mix.  Add vegetables to baking dish.
Beat 2 eggs, 1/2 cup skim milk and Mrs. Dash.  Pour over baking dish.

Cover with foil and bake at 375 degrees for 40 minutes.  Remove foil.  Top with shredded Swiss cheese.  Bake 8 minutes.  Allow to sit for 5 minutes before cutting.  I cut this in 4 pieces and Bob and I ate 3 pieces.

Served with sliced grape tomatoes and Deberry Farms Pea Sprouts. 

Tomorrow is leftover night when I hope to share our awesome dessert!

Tuesday, April 29, 2014

Greek-Style Chicken Breasts with Herbed Red Potatoes

Tonight's dinner was inspired by Cooking Light's 25 minute meals.  Mine took a little longer as I made dessert too.

Thaw 2 chicken breasts in the microwave, then pound thin (I cover both sides of the chicken with plastic wrap, then cover all with a dish towel to prevent splashing when pounding).  Spray a pan with Pam, then heat.  Sprinkle the chicken with Mrs. Dash and cook on medium high 5 minutes per side.  Remove from pan.

Sauté chopped garlic, onion & 1 yellow pepper (sliced) in 1 tsp. olive oil for 4 minutes.  Add sliced kalamata olives, sliced cremini mushrooms, sliced fresh tomatoes and fresh parsley. Cook 3 minutes.  Slice chicken breasts in thin strips with an electric knife.  Return to pan and sprinkle with fresh lemon juice and Italian Seasoning.  Serve with cooked red potatoes.  (From Deberry's Farm

The bread is Honey Fig Muffin with Gorgonzola Cheese, made yesterday.

Monday, April 28, 2014

Tilapia-Seafood Stew with Honey Gorgonzola Fig Muffins

I begin tonight's dinner preview with the muffin, a unique and delicious accompaniment.  This recipe was adapted from Eating Well.  I try to modify recipes so that they contain less than 2 tsp. of added sugar and 1 tsp. of added fat.  Here's my recipe for 6 muffins:
Combine filling ingredients in a small bowl and set aside:
1/4 cup grated Gorgonzola
1 1/2 tsp. honey
1/2 tsp freshly grated lemon peel
1/3 tsp. vanilla

Chop in food processor:
1/2 cup & 2 Tbsp. dried figs, stem removed 

Beat with electric mixer:
1 egg
3 Tbsp. brown sugar 

Mix dry ingredients:
1 cup whole wheat pastry flour
3/4 tsp. baking powder
1/4 tsp. baking soda 

Mix liquid ingredients:
1/2 cup skim milk
1 1/2 tsp. lemon juice
2 Tbsp. olive oil 

Alternately add dry ingredients and liquid ingredients to mixing bowl with egg/sugar.  Stir to mix (do not overmix).  Fold chopped figs into batter.

In muffin tin sprayed with Pam, place 1/2 the batter in bottom of tin. Add tsp. of cheese filling to the center of each muffin and cover with the remaining batter.  

Sprinkle each with 1/4 tsp. turbinado sugar.

Bake at 425 degrees for 13 minutes.

I use Earth Balance Buttery Spread, recommended by my colleague, Heather Dyson, creator of The Broccoli Bunch.

The Tilapia-Seafood Stew was adapted from a recipe in Food Network Magazine (May issue).  For 2 servings:

Saute 1 diced garlic clove, 1/4 cup diced onion, 2 celery sticks with leaves, 1 diced yellow pepper and 1/4 cup chopped fresh parsley in 1 tsp. olive oil.  Add 1 can no added salt tomatoes and 1 tsp. Italian seasoning.  Chop tomatoes with spoon.

Simmer 2 tilapia fillets in tomato sauce with 1/4 cup white wine.  Add 6 clams.  Simmer covered for 15 minutes.

This meal took just over an hour to prepare.

Enjoy your evening


Sunday, April 27, 2014

Five Spice Beef and Vegetables

Dinner tonight was inspired by 2 recipes in Cooking Light as I combined ingredients from both to create this tasty meal.  4 hours before eating, I defrosted 1/2 a sirloin tip roast in the microwave and placed in the crock pot on low with:
1/2 cup water
1/2 low sodium beef bullion cube
3/4 tsp. five spice powder
3 Tbsp. orange juice
1 Tbsp. lower-sodium soy sauce
2 tsp. rice wine vinegar
1/2 tsp. grated peeled fresh ginger
1 garlic clove, minced
2 colorful peppers, julienne sliced
1/4 cup julienne sliced onion
1 tsp. grated tangerine peel

1 hour before eating, I removed the roast and sliced with an electric knife.  First, I sliced thinly across the grain, then again in 1/2 inch wide strips.  I returned the meat to the crock pot with fresh asparagus, cut in 2 inch pieces and sliced cremini mushrooms.

On the stove top, I steamed whole peeled baby carrots (from Evans Knob Farm in Bruceton Mills) and  then added to the crock pot.  To the carrot water on the stove top, I added 1/4 cup instant brown rice with 1/2 tsp. sesame oil, brought to a boil and simmered for 5 minutes.

The beef and vegetables is served over the rice.  We enjoyed a fresh fruit cup with strawberries and pineapple.  (Added a dollop of Dream Whip).  I toasted a slice of 7 Grain Bread from New Day Bakery and spread with Earth Balance buttery spread.  I drink a glass of skim milk with most meals.

We still have beef and vegetables for another meal.

Have a great week!