Chipotle Beef Salad

Adapted from my Williams-Sonoma Food Made Fast: Salads cookbook.

Ingredients:

1 lb bonesless sirloin

Rub:

1 1/2 tablespoons lime juice

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon oregano

1 teaspoon minced garlic

Dash of salt and pepper

Dressing:

1/4 cup olive oil

1/4 cup canned chipotle chiles in adobo sauce

Lime juice from 2 limes

1 tablespoon white wine vinegar

1 teaspoon minced garlic

Salad:
1 can corn kernels, drains

Various veggies, chopped to bite size pieces: red onion, red pepper, celery, cucumber, avocado

Lettuce

Directions:

Combine lime juice, cumin, chili powder, oregano, garlic, pinch of salt and pepper into paste. Spread paste over steak. Refridgerate for at least one hour.

Meanwhile, in a blender, combine the chipotle chiles, olive oil, lime juice, vinegar, garlic, 1 tablespoon water, 1/4 teaspoon salt, and a pinch of pepper. Process until smooth. I found this dressing to be way too spicy for my own taste - perhaps I used one chile too many. I tried to tone it down slightly with some mayo, I think sour cream might have worked better and would have been a nice way to tame the spice.

Since I don't have a grill or grill plate (yet), I broiled the steak for 5-7 minutes per side (it came out a little more well done than I like). Transfer to a cutting board and let stand for 5-10 minutes. Cut the steak into slices.

Arrange the lettuce in a bowl, add corn and various veggies. Top with steak. Drizzle with the dressing and serve!

Taco Salad

Recipe adapted from this Recipezaar recipe and this Food Network recipe.



Ingredients:
Salad:
1 lb 90% lean ground beef
1 teaspoon minced garlic
2 teaspoons cumin
1 tablespoon chili powder
2 tablespoons tomato paste
1/2 cup water
1 can (15.5 oz) black beans, drained and rinsed
Lettuce, chopped (I used iceberg)
1 red onion, chopped
1 green pepper, chopped
1 stalk celery, chopped
1 avocado, chopped
1 can (15.5 oz) corn kernels, drained
Shredded cheddar cheese
10 inch tortillas

Dressing:
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Directions:
To make the dressing:
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

To make the meat:
Heat a teaspoon of oil in large skillet over medium heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes. Add garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste, water, and black beans and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.

To make the taco bowls:

Preheat oven to 450 degrees. Set 2 empty food cans (4 in. wide) 3 to 4 inches apart on a 14- by 17-inch foil-lined baking sheet. Spray with Pam and drape a tortilla on top of each can, pushing down edges slightly to help the shape of the bowl. Spray top of tortilla with Pam and bake for 5 minutes. Remove from oven, let cool for a couple of minutes, then gently remove tortilla bowl from can.

To assemble salad:
Place taco bowl on plate. Add lettuce, onions, peppers, celery, avodaco and corn. Drizzle with dressing to your liking. Top with heap of meat/beans mixture and shredded cheddar cheese. Enjoy!

Three Berry Pie

This pie is adapted from this AllRecipes recipe. I have also made this pie as a FOUR Berry Pie, adding Blackberries to the bunch and it's delicious as well.

PREP TIME	20 Min
COOK TIME	45 Min
READY IN	1 Hr 20 Min

Ingredients:
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
9 inch double crust pie (I buy frozen pre-made pie crusts)

Directions:
In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.

Stir berry mixture, and transfer to the frozen pie crust (in it's aluminum pan). You can just top the pie with the second crust, and seal and crimp the edge, but I prefer to make a pretty Lattice-Top crust instead so that you can see the berries peeking through. I just let my second frozen pie crust thaw out for 15 minutes on a piece of wax paper, gently press down to flatten the edges, then use a pizza cutter to slice it up into strips!

To prevent overbrowning, cover the edge of the pie with foil. Bake at 375 degrees for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.

Nutritional Analysis Per Serving:
324 calories, 15.3g total fat, 0g saturated fat, 3.4g protein, 44.7g carbs, 4.8g fiber, 0mg cholesterol, 235mg sodium.

Blueberry Crumbcake

This recipe comes from a Low-Cal Baking class I took with my Sister-in-Law Lauren at the Institute of Culinary Education! You read correctly - this recipe is LOW CAL - and delicious! This cake has 12 servings.



Ingredients:
Cake Batter:
6 tablespoons (3/4 stick) unsalted butter
3/4 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
2 large eggs
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 cup low-fat buttermilk

Topping:
3 cups blueberries, rinsed, drained, and picked over
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup light brown sugar, firmly packed
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder

One 10-inch round pan, 2 inches deep, sprayed with Pam and bottom lined with a disk or parchment paper. (When I made this I used a disposable 8-inch round aluminum pan)

Directions:
1. Set a rack in the middle level of the oven and preheat to 350 degrees.
2. For the cake batter, combine the butter and brown sugar in the bowl of an electric mixer. Beat with paddle attachment on medium speed until lightened, about 2 minutes.
3. Beat in the vanilla and lemon zest, then beat in the eggs, one at a time, beating smooth after each addition.
4. Quickly stir the flour and baking powder together, decrease the speed to low, and beat in half the flour. Beat in the buttermilk until it is absorbed, stop the mixer and use a large rubber spatula to scrape down the bowl and beater. Beat in the remaining flour. Use the spatula to give the batter a final mixing.
5. Scrape the batter into the prepared pan and use a spatula to spread it evenly.
6. Top the batter with the blueberries, gently pressing them in.
7. For the crumbs, stir the melted butter and brown sugar together in a bowl. Quickly mix the flour, cinnamon, and baking powder together and use a rubber spatula to stir them into the butter mixture. Use your fingertips to break up the mixture into small crumbs. Evenly scatter the crumbs on the blueberries.
8. Bake the cake for about 55 minutes, or until it is well risen, the crumbs are a deep golden color and a toothpick inserted in the center emerges clean.
9. Cool the cake in the pan on a rack for 5 minutes. Invert the cake to a large plate and remove the pan and paper (if using). Replace the pan with a cooling rack and re-invert. Lift off the plate and cool the cake completely.

Nutritional Analysis Per Serving:
203 calories, 11g total fat, 6g saturated fat, 4g protein, 23g carbs, 2g fiber, 61mg cholesterol, 89mg sodium.

Cucumber Chicken

A recipe from my 365 Healthy Favorites cookbook!

Ingredients:

2 Kirby cucumbers

1 (14 1/2 oz) can reduced-sodium chicken broth

1/8 teaspoon garlic powder

4 (4 oz) boneless, skinless chicken breast halves

1 cup low-fat plain yogurt

1 1/2 teaspoons fresh lemon juice

1 tablespoon cornstarch

2 teaspoons snipped fresh dill

Directions:

1. Score the skin of the cucumbers by dragging a dinner fork along the length of the cucumbers to make stripes. Cut the cucumbers in half lengthwise and use a spoon to remove the seeds. Cut the seeded pieces crosswise into thin slices to set aside.

2. Combine the broth and garlic poweder in a large skillet and heat to boiling over medium-high heat. Add the cucumbers and chicken and poach until the chicken is cooked through, about 5 minutes. Remove the chicken and cucumbers to a serving platter using a slotted spoon.

3. Combine the yogurt, lemon juice, cornstarch, and dill in a bowl and stir until blended. Whisk into the broth in the skillet and heat to simmering over medium heat, whisking constantly, until the sauce is thickened. Pour the sauce over the chicken and cucumbers.

Curried Couscous Salad with Dried Cranberries

Recipe courtesy of Cooking Light.

Ingredients:
Salad
1 1/2 cups uncooked couscous (about 1 [10-ounce] box)
1 cup dried cranberries (about 4 ounces)
1 cup frozen green peas, thawed
1/2 teaspoon curry powder
2 cups boiling water
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh basil
1 (15 1/2-ounce)can chickpeas (garbanzo beans), rinsed and drained

Dressing
1/3 cup fresh lemon juice
1 tablespoon grated orange rind
2 tablespoons water
1 1/2 tablespoons olive oil
1 tablespoon thawed orange juice concentrate
1/2 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, crushed

Directions:
To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork; cool. Stir in onions, basil, and chickpeas.

To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over couscous mixture, and toss well to combine. Cover and chill for 1 hour.

Nutritional Information
Calories: 257 (13% from fat)
Fat: 3.8g (sat 0.5g,mono 2.1g,poly 0.7g)
Protein: 8.7g
Carbohydrate: 47.9g
Fiber: 4.1g

Jam Cupcakes with Chocolate Frosting

Recipe courtesy of Everyday Food. This recipe also has been reviewed at CupcakeRankings.com!



Ingredients:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup seedless raspberry jam
12 raspberries, for garnish

Directions:
Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.

Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.

Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.

Strawberry Salad with Balsamic Dressing

Over the past year, we really enjoy making salads with whatever fruit and veggies we have around the house and I've started to make my own salad dressing to go along with it. This week, we had some delicious Strawberries and made it with this Balsamic Vinaigrette, using Raspberry Fig Balsamic Vinegar.

Salad Ingredients:
Iceberg Lettuce
Garlic & Herb Goat Cheese
Craisins
Strawberries
Croutons

Dressing:
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic , crushed through a press
3/4 cup olive oil , preferably extra-virgin olive oil
Salt and freshly ground pepper , to taste

Combine the balsamic and red wine vinegars, mustard and garlic in a blender. With the machine running, gradually add the olive oil through the opening in the lid to process into a thick dressing. Season with salt and pepper. (The dressing can be made up to 1 week ahead, stored in a covered container and refrigerated. Stir well before using.)

Penne with Veggies in Ricotta Sauce

I needed to use up the rest of my Ricotta Cheese, after using 2 tablespoons for my Egg Salad Sandwiches earlier in the week so I put together this recipe based on what I had in the apartment and this NYTimes recipe.

Ingredients:

1/2 box penne

1/2 bag frozen veggies (the ones I had on hand had broccoli, cauliflower, and carrots)

15 ounces whole-milk ricotta
2 tablespoons olive oil

1 teaspoon minced garlic

2/3 cups freshly grated Parmesan cheese

Italian seasonings and Basil, to taste

Directions:

Cook penne per package instructions. In last 3 minutes of cooking, add frozen veggies to pot.

Meanwhile, add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. Add herbs and garlic and mix well. When the pasta/veggies are done, drain them (reserving some water) and add to the ricotta mixture. Top with the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide in bowls and sprinkle with remaining cheese.

Saucy Pepper Steak

Recipe courtesy of Kraftfoods.com!

Ingredients:
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well-trimmed boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
1/2 tsp. black pepper
3 Tbsp. lite soy sauce
1/2 cup barbecue sauce
2 cups hot cooked brown rice

Directions:
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Transfer to large bowl; keep warm.
ADD meat, garlic and black pepper to same skillet; cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce; cook until heated through.
SPOON meat mixture into bowl with vegetables; toss gently. Serve over rice.

Egg Salad Sandwich

A great healthy lunch recipe from Self.com!

Ingredients:
2 large hard-boiled eggs, halved
1/2 celery stalk, thinly sliced
1/4 medium onion, finely diced
1 tablespoon part-skim ricotta cheese
2 teaspoons light mayonnaise
1/2 teaspoon honey mustard
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon sweet paprika
2 slices whole wheat toast
1 cup fresh baby spinach

Directions:
Chop half of 1 yolk (discard 1 1/2 remaining yolks) with egg whites in a bowl. Add celery, onion, ricotta, mayonnaise, mustard, vinegar, salt, pepper and paprika; mix well. Top 1 slice of bread with spinach. Spoon egg salad onto spinach and cover with remaining slice of bread.

475 calories per serving, 18.8 g fat (4.7 g saturated), 55 g carbs, 7.7 g fiber, 23.5 g protein

Southern-Style Chicken Stew

New pic! Added June 09

Recipe Summary:
Prep: 15 minutes
Cook: 35 Minutes
Makes 4 Servings

Ingredients:
2 medium onions, chopped
1 medium green bell pepper, chopped
1 celery rib, finely chopped
1 cup water
1 (24-oz) jar marinara sauce
1 1/2 pounds boneless, skinless chicken thighs
1 (10-oz) package frozen corn kernels, thawed
1 (10-oz) package frozen lima beans, thawed

Directions:
1. Grease the bottom of a Dutch oven with nonstick cooking spray and heat over medium-high heat until hot. Add the onions, bell pepper, and celery and saute until they start to stick, about 4 minutes. Add 1/2 cup of the water and heat to boiling, stirring. Cover and simmer over medium heat until the vegetables are softened, about 3 minutes.

2. Add the pasta sauce to the pan, rinse out the jar with the remaining 1/2 cup water, and add to the pan. Add the chicken and stir to mix. Heat to boiling over medium-high heat, cover, and simmer over medium heat until the chicken is cooked through, about 15 minutes.

3. Remove the chicken to a cutting board and add the corn and lima beans to the pan. Stir the stew and let simmer for 10 minutes over medium heat to allow the flavors to blend.

4. Pull the chicken into shreds with a fork or your fingers. Stir the meat into the stew and heat through.

Each serving:
608 calories
36g protein
44g carbohydrate
33g total fat
0mg cholesterol
816mg sodium

Falafel Pitas with Cucumber-Yogurt Dressing

Here's a recipe from Cooking Light. I've been wanting to try my hand at making falafel since we got back from Israel last summer. They were actually really easy to make, though these were more like falafel patties versus balls. Next time I might try a more traditional recipe, tho the Cucumber Yogurt was delish!

Ingredients:
1/4 cup minced red onion
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (1-ounce) slice whole wheat bread, torn into pieces
1 large egg
1 large egg white
1 1/2 tablespoons olive oil
2 (6-inch) whole wheat pitas, split
1 cup arugula

Cucumber-Yogurt Dressing
1 cup plain fat-free yogurt
1/2 cup diced seedless cucumber
1/4 cup minced red onion
1 teaspoon fresh lemon juice


Directions:
Combine all ingredients for the Cucumber-Yogurt Dressing in a small bowl. Cover and chill.

Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).

Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.

Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.

Chicken Parmesan

Another Ellie Krieger recipe. Made this with some whole wheat spaghetti. It was delish!!

Ingredients:
2/3 cup bread crumbs
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg whites
1/4 cup skim milk
1/4 cup all-purpose flour
2 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
1/2 jar good-quality marinara sauce
1/2 cup shredded part-skim mozzarella cheese
1 tablespoons shredded Parmesan

Directions:
Preheat the oven to 400 degrees F.

In a medium bowl, toss the bread crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Aromatic Noodles With Lime Peanut Sauce

Adapted from Ellie Krieger's recipe. I made this recipe on Sunday for my lunches for the week. While this was a yummy recipe, I would definitely have preferred to eat it right away, as opposed to reheating. The sauce looked GREAT when I first made it, but wasn't as liquidy when I reheated it. No pic of my own for this one, but here's the pic from FoodNetwork.com:



Ingredients:
3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts


Directions:
Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.

Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.

Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.