Saturday, August 19, 2017

Pepper Jack Quinoa Salad

2 oz pepper jack cheese, cut into very small cubes
1/2 cup grape tomatoes, halved
1/2 cup cucumber, cut into small cubes
1/4 cup red onion, cut into very small cubes
1/2 cup quinoa
2 Tbsp Italian dressing

Rinse the quinoa.  Bring 1 cup boiling water and dash of salt to a boil and add the quinoa.  Lower heat and simmer for 15 minutes.  Turn off the heat, remove from burner and allow to stand covered for five minutes.  Combine all ingredients together and serve chilled or at room temperature.

Serves 2

**4 WW points per serving**

Sunday, August 13, 2017

Cream Cheese and Bacon Chicken Rolls

6 thin boneless skinless chicken breasts
8 oz chive and onion spreadable cream cheese
1 Tbsp dried minced onion
1 Tbsp Italian seasoning
1 Tbsp garlic powder
1 tsp pepper
2 tsp lemon juice
4 pieces of cooked and chopped bacon
1/4 cup flour
1 egg, beaten
1/2 cup corn flake crumbs

Preheat oven to 350.  Coat 13x9 with nonstick cooking spray.  In a bowl, beat cream cheese, onion, Italian seasoning, garlic powder, pepper and lemon juice.  Stir in cooked and chopped bacon.  Spoon about 2 Tbsp cream cheese mixture on each piece of chicken and spread it out into a thin layer.  Roll chicken.  Coat rolls with flour, then lightly dip in egg mixture, then roll in cornflake crumbs.  If needed, place toothpick in each chicken roll to keep closed.  Place chicken rolls in a baking dish.  Bake for 30-40 minutes or until chicken is done.

Serves 4-6

Saturday, August 12, 2017

Strawberry Country Cake

12 Tbsp butter, at room temperature
2 cups sugar
4 extra large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 cup cornstarch
1/2 tsp kosher salt
1 tsp baking soda

For icing:
2 cups heavy cream, chilled
6 Tbsp sugar
1 tsp vanilla
1 pint fresh strawberries, hulled and sliced

Preheat oven to 350.  Butter the bottom of 2 8 inch cake pans and lightly flour.  Cream the butter and sugar on high speed until light and fluffy.  Add the eggs, one at a time, then the sour cream, zests, and vanilla.  Mix well.  Stir together the flour, cornstarch, salt and baking soda.  On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into each of the pans and smooth the tops.  Bake in the center of the oven for 35-45 minutes, until a toothpick comes out clean.  Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.

To make the icing:  Whisk the cream, sugar and vanilla until firm.

Place one cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries.  Place second cake on top of the bottom iced cake.  Spread the second cake with remaining whipped cream and sliced strawberries.

Saturday, August 5, 2017

Salmon Foil Packets

4 (5 oz each) salmon fillets
2 tsp EVOO plus 2 Tbsp
Salt and pepper
3 tomatoes, chopped
2 chopped shallots
2 Tbsp lemon juice
2 tsp Italian seasoning

Preheat oven to 400.  Sprinkle salmon with 2 tsp olive oil, salt, and pepper.  Stir the tomatoes shallots, 2 Tbsp oil, lemon juice, Italian seasoning, salt and pepper in a bowl to blend.  Place a salmon fillet, oiled side down, on top of a sheet of foil.  Each fillet should have an individual packet.  Wrap the ends of the foil to form a bowl.  Spoon the tomato mixture over the salmon.  Fold the sides of the foil over the fish and tomato mixture, covering completely.  Seal the packets closed.  Place the foil packet on a baking sheet.  Bake until the salmon is just cooked through, about 25 minutes.

Serves 4

Bow Tie Broccoli

8 cups broccoli florets
1/2 pound farfalle pasta
2 Tbsp butter
2 Tbsp EVOO
1 tsp minced garlic
1 lemon, zested
1/2 tsp black pepper
1 Tbsp freshly squeezed lemon juice
1/4 cup toasted pine nuts **
1/3 cup Freshly grated parmesan

Cook the broccoli for 3 minutes in a large pot off boiling salted water. Remove the broccoli from the water with a slotted spoon.  Place in large bowl and set aside.  In the same water, cook the pasta according to package directions.  Drain well and add to the broccoli.  Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium low heat for 1 minute.  off the heat, add 2 tsp salt, pepper and lemon juice.  Sprinkle with pine nuts and cheese.

**To toast pine nuts, place nuts on microwave safe plate and microwave, 30 seconds at a time, until toasted (approximately 2 minutes).

Serves 6

Sunday, July 30, 2017

Turkey and Greens Sandwich

1 Tbsp olive oil
1/4 tsp crushed red pepper
2 garlic cloves, minced
5 oz chopped kale
2 Tbsp water
4 oz thinly sliced provolone cheese
8 slices ciabatta bread (or other thicker bread)
Butter (for buttering bread slices)
8 oz thinly sliced smoked turkey breast

Heat skillet over medium heat.  Add oil, red pepper, and garlic to warmed skillet.  Cook 1 minute, stirring frequently.  Add kale and 2 Tbsp water; cook 4 minutes or until kale wilts, stirring occasionally.   Butter one side of each slice of bread.  Build sandwiches as follows:  One slice of bread, butter side down, one slice provolone, two ounces turkey, kale, one slice provolone, one slice of bread, butter side up.  Grill sandwiches on each side until lightly browned.

Serves 8

Monday, July 17, 2017

Rich Chicken Stock

4 pounds chicken bones, chopped
3 large yellow onions, quartered
1/2 head celery, coarsely chopped
2 carrots, coarsely chopped
3 Tbsp olive oil
Salt and Freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat leaf parsley, stems only
6 sprigs fresh thyme

Preheat oven to 450 degrees.  Combine chicken bones, onions, celery and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.  Roast until the bones and vegetables are rich golden brown, about 30-40 minutes.  Transfer the bones and vegetables to a large stockpot, add 12 cups of cold water, and the remaining ingredients and bring to a boil over high heat.  Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.  Remove from the heat and strain through a mesh strainer into a clean pot.  Let cool to room temperature, cover and refrigerate or freeze until ready to use.

Makes about 6 cups

Grilled Chicken Florentine Pasta

12 oz cooked chicken breast, cut into chunks
1/2 tsp salt
1/2 tsp pepper
8 oz uncooked linguine
2 Tbsp olive oil
3 Tbsp all purpose flour
2 Tbsp minced garlic
1 cup milk
1 cup chicken broth
3 oz grated parmesan cheese
4 cups fresh spinach leaves

Cook pasta; drain and set aside.  Heat a large skillet with olive oil.  Add flour and garlic; cook until garlic is browned, stirring constantly.  Add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes until thickened.  Add cheese, stirring until cheese melts.  Add salt, pepper and spinach.  Stir until spinach wilts.  Add pasta and chicken; toss to combine.

Saturday, July 8, 2017

Breakfast Quinoa

1/2 cup uncooked quinoa
1 cup coconut milk
2 Tbsp water
2 Tbsp brown sugar
1/8 tsp salt
1/4 cup flaked toasted coconut
1 cup sliced banana

Combine quinoa, coconut milk, 2 Tbsp water, brown sugar, and salt in saucepan and bring to a boil.  Reduce heat and simmer 15 minutes or until liquid is absorbed, stirring occasionally.  Stir mixture constantly during the last 2 minutes of cooking.  Top with coconut and banana slices.

Serves 3

Saturday, July 1, 2017

Pork and Ricotta Meatballs in Parmesan Broth

15 oz ricotta
1/4 cup grated parmesan cheese
1 large egg
1/2 cup dry breadcrumbs
1/2 tsp ground nutmeg
Salt and Pepper
2 pounds ground pork
2 Tbsp EVOO
1 quart chicken broth
1/2 cup Shredded Parmesan cheese
1 cup thawed frozen peas
3 cups baby spinach
Egg noodles, cooked and drained

Stir the ricotta, 1/4 cup grated parmesan, egg, breadcrumbs, nutmeg, 1 tsp salt, 1/2 tsp pepper and 1/4 cup water.  Add the pork and mix to combine.  Form into 16 meatballs.  In large cast iron dish, heat EVOO.  Add meatballs and cook over medium heat, turning, until golden all over, about 15 minutes.  Stir in the broth and 1/2 cup shredded parmesan cheese.  Cover and simmer gently over medium heat, stirring occasionally until meatballs are cooked through and the broth is slightly reduced, about 30 minutes.  Stir in the peas and spinach.  Season with salt and pepper and simmer until the peas are warmed through. 

Serve over cooked egg noodles.

Serves 6