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Tuesday, March 30, 2010

Teriyaki Chicken Kebabs

These are some of the best flavored kebabs I've ever had!  This is a perfect meal to prepare and marinate the night before eating.  You can also make enough for leftovers!  A great summer dish.

Serves 4 - 6


4 boneless skinless chicken breasts
1 Large zucchini
1 Med red onion
1 Med sized can pineapple chunks
1 Red bell pepper
1 Cup sugar snap peas

1 Cup soy sauce
1/2 Cup vegetable oil
3 Tbsp brown sugar
3 Garlic cloves, minced
1 Tbsp grated fresh peeled ginger
2 Tbsp sherry vinegar

To Make:

Mix together all marinating ingredients.  Cut up raw chicken into large bite size pieces.  In freezer bag, mix a half of the marinade with the chicken pieces.  Store in refrigerator.  Cut up all other veggies into thick slices, and marinate with remaining marinade.  (Marinate for as long as desired, no more than 1 day in the refrigerator). 

30 minutes before cooking, soak wooden skewers in water to prevent splintering.  Place a variety of chicken and vegetables on skewers and grill until chicken is cooked thoroughly and veggies are crisp. 

Monday, March 29, 2010

Pesto Fish and Veggies Baked in Foil

This is a simple recipe, that is fresh, tasty and healthy.  I don't like heavy sauces with fish, so this is a great light flavor.

Serves 4


2/3 Cup purchased pesto
2 Tbsp fresh lemon juice
1/4 Tsp hot pepper sauce
4 Five to Six ounce red snapper or orange roughy fillets
16 Asparagus spears, trimmed and cleaned to 4 inch length
10 oz Plum tomatoes, coarsely chopped
2 Yellow crookneck squash, thinly sliced on diagonal

To Make:

Preheat oven to 350.  Blend pesto, lemon juice and hot pepper sauce in a small bowl.  Arrange four 12x12" pieces of heavy-duty foil on work surface.  Place 1 fish fillet in the center of each.  Sprinkle fish lightly with salt and pepper.  Spread each fillet with 1 Tbsp pesto mixture.  Top each fillet with asparagus, tomatoes and squash, then top with remaining pesto mixture.  Fold sides of foil over fish and veggies, covering completely, and seal.  Place foil packets on large baking sheet and bake about 25 minutes, until fish is opaque in the center and the veggies are crisp.

Friday, March 26, 2010

Goat Cheese Apple Triangles

So, I am planning a girls' night at my house and instantly thought of "what appetizers will I make?".  Here is one, for starters.  Outstanding!


1 Tbsp olive oil
1 Shallot, minced
1 Granny smith apple, peeled and diced
1/2 Tbsp fresh rosemary, chopped
salt and pepper
12oz Goat Cheese
39 Phyllo sheets
1/2 C melted butter


In saucepan, heat oil over medium heat.  Add shallots.  Cook 2 minutes until translucent.  Add apples and rosemary.  Cook until apples begin to soften.  Season with salt and pepper and set aside to cool.  When apple mixture slows to a warm mixture, fold in the goat cheese.  Chill the mixture in the fridge.

Preheat oven to 375.  On wax paper, spread one sheet of phyllo and brush with melted butter.  Add another layer of phyllo.  Brush with butter.  Add another layer.  Cut the dough lengthwise into three equal strips.  Place 1 Tbsp of goat cheese mixture at the end of one strip.  Fold over to form a triangle, and continue folding in a triangle shape until the end.  Do this until all mixture is gone.  Place triangles on buttered baking sheets and bake 20 minutes until golden brown.


Wednesday, March 24, 2010

Roasted Chicken Caprese

You may have noticed that not many of my recipes include using the grill.  That is because of two things:  1.  I don't like to grill - it's the guy's job.  2.  My husband doesn't come home from work until 8p and it's too late to fire up the grill then!

Serves 4


1/2 C olive oil, 1/4 C olive oil (to be used separately)
2 Tbsp fresh lemon juice
1 garlic clove, minced
3/4 Tsp kosher salt, 1 Tsp kosher salt (to be used separately)
1/2 Tsp pepper
6 Medium plum tomatoes, quartered
1 Tsp sugar
1 8oz block mozzarella cheese, cut into 1/2" cubes (low fat optional)
1/4 C chopped fresh basil
4 Medium boneless, skinless chicken breasts

To Make:

1.  In small bowl, mix together olive oil, lemon juice, garlic, kosher salt, and pepper.  Pour marinade in freezer bag with chicken.  Refridgerate 30 minutes.
2.  Preheat oven to 375.
3.  Place tomatoes in medium bowl and toss with sugar, salt and oil.  Spoon into rimmed cookie sheet.  Bake 30 minutes.  Spoon all juices and tomatoes into bowl and add cheese, basil and ground black pepper.  Toss and set aside.
4.  Lower oven temp to 350.
5.  Remove chicken from fridge and discard marinade.  Place chicken on same rimmed cookie sheet and bake for 30 minutes, turning once. 

To serve, place chicken on plate and spoon tomato mixture on top.

Tuesday, March 16, 2010

Mom's Best French Onion Soup

This is one of the best recipes for french onion soup I've ever had.  It's not too beefy and not too salty. 

This recipe actually comes to mind tonight because of a girlfriend from work, Anne.  She was telling me today about how she ordered french onion soup from a fine dining establishment over the weekend.  Expecting it to be fantastic at over $10 per cup, they actually brought it out with NO bread or cheese on top!  Laughing, she was thinking maybe they were "too good" for the cheese and bread?!  I said, "ABSOLUTELY NOT!  That is the best part!".  So, Anne, try this recipe and feel free to load on the french bread and muenster cheese!!! 

Serves 6 (or leftovers)


6 Large onions
1 Stick butter (I use margarine)
1/2 Bunch parsley
1/2 Tsp garlic powder
1 Tsp season salt
1 Tsp sugar
1 Cup dry red wine (or slightly more, to taste)
3 Cans undiluted chicken broth
3 Cans undiluted beef broth
1 Block muenster cheese
Parmesan Cheese
1 French bread loaf

To Make:

Saute onions with butter and parsley until tender.  Add broths and seasonings.  Bring to a boil.  Lower to a simmer and add in wine.

Put in oven-safe bowls along with a thick slice of french bread, sliced muenster cheese, and a sprinkling of parmesan cheese.  Broil in the oven until brown and bubbly on top.

Monday, March 15, 2010

Cilantro Lime Fajitas

This is so yummy, fresh, and easy!  It makes lots for leftovers or if you have some friends over.  Such a great spring/summertime dinner!

Serves 6


1 Cup chopped fresh cilantro
3/4 Cup olive oil
5 Tbsp fresh lime juice
2 1/2 Tsp cumin
1 1/4 Tsp ancho chili powder
6 boneless skinless chicken breasts
3 Large poblano chilis, seeded and cut into strips
3 Large yellow bell peppers, seeded and cut into strips
2 Med red onions, slivered
12 large soft tortillas (whole wheat optional)

Optional Toppings:

Sour cream
Shredded Cheese

To Make:

Mix all top ingredients in a bowl (cilantro, olive oil, cumin, chili powder, lime juice).  Cut raw chicken into strips and put in a tupperware, or freezer bag with half of the marinade.  Place all the sliced veggies in a tupperware or freezer bag with the remaining marinade.  Marinate at least one hour.  In separate pans, saute veggies and chicken until chicken is fully cooked and veggies are tender.

Spoon into tortillas and top with shredded cheese, salsa, guacamole, sour cream, chives, jalepenos, tomatoes, or whatever you desire!

Wednesday, March 10, 2010

Halftime Chili

Delicious, healthy, easy, and a two-night dinner!  Makes enough for leftovers.

Serves 8 - 10


2 Tbsp olive oil
1 1/2 Cups chopped onion
1 chopped green pepper
8 large chopped garlic cloves
3 Lbs ground chuck (I use ground turkey or chicken)
5 Tbsp chili powder
1 Tsp dried basil
1 Tbsp cumin
1/2 Tsp oregano
1/2 Tsp thyme
1 28oz. can crushed tomatoes (San Marzano brand is the best)
1 14.5oz can chicken broth
1 12oz can light beer
1 6oz can tomato paste
1 15oz can prepared chili beans
tabasco sauce (optional)
shredded lowfat cheddar cheese (optional)
chopped green onions (optional)

To Make:

Heat oil and add onions, garlic and green peppers.  Saute until tender.  Add ground chuck (or substitute).  Add seasonings.  Mix in crushed tomatoes, chicken broth, beer and tomato paste.  Simmer for at least an hour.  Add chili beans 5 minutes before serving.

Optional:  Add tabasco, shredded lowfat cheddar cheese and chopped green onions on top!

Monday, March 8, 2010

Honey Chicken Skewers with Corn

Now that the weather is finally warming up, this is a great grilled dish!  So hang out with your man and have a cold Newcastle while he shows off as the grill-master!

This recipe came from Real Simple magazine.

Serves 4


1/2 Cup ketchup
2 Tbsp honey
1 Tbsp worcestershire
4 BSCB (boneless skinless chicken breasts)
Kosher salt
6 Ears corn
1 Tbsp unsalted butter, cut into pieces (I use margarine)
2 Sliced scallions

To Make:

Mix ketchup, honey, worcestershire, salt and pepper.  Cut up chicken into pieces and marinade in a freezer bag for one hour.  Skewer chicken pieces.  Grill the corn and baste with butter.  Grill the chicken until cooked thoroughly.  Cut corn from cob and toss with salt, pepper and scallions. 

Thursday, March 4, 2010

Spaghetti Squash Pomodoro with Hot Italian Turkey Sausage

This is one of my favorites, as well as my husband's!  You think you're indulging in a heavy, Italian dish, when it's actually HEALTHY!  The homemade pomodoro sauce is delicious.  If you have leftover sauce, freeze it!

Serves 4


4 Hot Italian Turkey Sausages (more if each individual wants more than one)
1 Whole spaghetti squash
2 Garlic cloves, peeled and minced
1 Small onion, finely chopped
2 Tsp olive oil
1 Can (28 oz) San Marzano whole peeled plum tomatoes
1/2 Cup dry red wine
3 Tbsp tomato paste
1 Tsp white wine vinegar
1 Tsp dried oregano
1 Tsp dried basil
1 Tsp crushed red pepper flakes

To Make:

Preheat oven to 375.  Halve squash lengthwise and scoop out seeds.  Coat a baking sheet with cooking spray.  Lay halves flesh side down and bake for 35 minutes, or until you can easily pierce the shell. 

Saute olive oil, garlic and onion until onion is transparent.  Add remaining ingredients (all except sausage) and let simmer for 30 minutes. 

Coat separate pan with olive oil and cook sausage on low-med until browned on the outside and cooked thoroughly.  Transfer the sausages into the pomodoro sauce to simmer.

When squash is ready, scrape crosswise with a fork (it will shred and look like spaghetti) and pour sauce and a sausage on top of the squash.

Shrimp Scampi

This is a scrumptious and healthy dinner.  I usually serve with a side salad or broccoli.  You can pour over a whole wheat pasta as well.  I always keep a bag of large frozen shrimp so I can make this at any time.

Serves 2


10-12 large frozen shrimp, peeled, deveined and thawed
2 Tbsp margarine
1 Tbsp worcestershire
1/4 Cup chopped yellow onion
1 Garlic clove, minced
1 Tsp Italian Seasoning
1 Tbsp fresh lemon juice
Parmesan Cheese

To Make:

Saute onions and garlic in margarine, until onions are transparent.  Add shrimp.  Add in all remaining ingredients (worchestershire, lemon, italian seasoning).  Sprinkle parmesan cheese on top.

Monday, March 1, 2010

Loaded Salad with Chicken and Craisins

This is a personal favorite combination of flavors in a salad.  It makes a perfect entree for two for a healthy weeknight dinner. 

Serves 2


1 bag Italian salad mix
1/2 vine ripe tomato
1/2 Cup croutons
1/4 Cup almond slivers
1/4 Cup craisins
2 Tbsp chopped red onion
1/4 Cup chopped cucumber
1/4 Cup crumbled feta (I use low fat)
2 medium boneless skinless chicken breasts (aka BSCB)
Ken's LITE Raspberry Pomegranate Vinaigrette salad dressing
2 Tbsp olive oil
Seasoning Salt
Minced Onion

To Make:

Preheat oven to 350.  Drizzle olive oil, seasoning salt, and minced onion on thawed chicken breasts and bake for 30 minutes.  Set aside.

Turn up oven temp to 450 and toast almond slivers.  Set aside.

Rinse lettuce and drain.  Mix together all ingredients (croutons, cucumbers, tomatoes, craisins, feta, almonds and red onion).  Cut up chicken into pieces and add to salad.  Toss with the vinaigrette.