Looking forward to the story, Jen!
Trying to find some recipes to make this week. Remembered a few that I haven't made in a while, but that we really enjoyed.
Chicken Souvlaki Salad
from Cooking Light magazine
2 teaspoons bottled minced garlic, divided
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast
3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
Preheat grill or broiler.
Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.
Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.
Yield: 4 servings (serving size: 2 cups)
CALORIES 259 (28% from fat); FAT 8.2g (sat 3g,mono 3.4g,poly 1g); IRON 2mg; CHOLESTEROL 79mg; CALCIUM 161mg; CARBOHYDRATE 15.3g; SODIUM 679mg; PROTEIN 31.8g; FIBER 2.9g
Cooking Light, JUNE 2002
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Melancauli Baby
(Curried Cauliflower Soup with Swiss Cheese and Wild Rice)
from Eat Shrink and Be Merry by Greta and Janet Podleski
1 TBSP butter or olive oil
2 cups thinly sliced leeks (about 2 large)
2 tsp minced garlic
4 cups small cauliflower florets
1-1/2 cups peeled, cubed sweet potato
1-1/2 tsp curry powder
1 tsp ground cumin
4 cups chicken or vegetable broth
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup cooked brown and wild rice blend (found one at Trader Joe's, but I've also used leftover Uncle Ben's long grain and wild rice)
1 cup evaporated 2% milk
1/2 cup packed shredded light Swiss cheese (2 oz)
Heat butter in a large non-stick soup pot over medium heat. Add leeks and garlic. Cook and stir until leeks begin to soften, about 3 minutes.
Stir in cauliflower, sweet potato, curry and cumin. Cook and stir for 1 more minute. Add broth, salt and pepper. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes, until vegetables are tender.
Transfer half the soup to a blender and puree until smooth. Return pureed soup to pot with remaining soup and mix well. Stir in cooked rice, milk, and Swiss cheese. Heat soup for 1 more minute. Serve hot.
Yield: 8 servings
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Salmon with Roasted Cherry Tomatoes
from Cooking Light mag
2 cups cherry tomatoes
1 1/2 teaspoons chopped fresh thyme
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
Cooking spray
2 (6-ounce) salmon fillets (about 1 inch thick)
2 tablespoons fresh lemon juice
Preheat oven to 400°.
Combine first 6 ingredients in a jelly roll pan coated with cooking spray; toss to coat tomatoes. Bake at 400° for 15 minutes. Add fish to pan. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve the tomato mixture over fish. Drizzle with lemon juice.
Yield: 2 servings (serving size: 1 fillet and 1/2 cup tomato mixture)
CALORIES 265 (43% from fat); FAT 12.6g (sat 2.7g,mono 6g,poly 2.8g); IRON 1.2mg; CHOLESTEROL 65mg; CALCIUM 37mg; CARBOHYDRATE 9.6g; SODIUM 368mg; PROTEIN 28.7g; FIBER 1.8g
Cooking Light, APRIL 2004
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Barbecue Roasted Salmon
from CL
1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Cooking spray
Lemon slices (optional)
Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400°.
Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon slices, if desired.
Yield: 4 servings
CALORIES 314 (42% from fat); FAT 14.7g (sat 2.5g,mono 6.9g,poly 3.3g); IRON 1.5mg; CHOLESTEROL 111mg; CALCIUM 30mg; CARBOHYDRATE 9g; SODIUM 405mg; PROTEIN 35.3g; FIBER 1g
Cooking Light, MAY 2001
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Beef Daube Provencal
from CL
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
Chopped fresh thyme (optional)
Preheat oven to 300°.
Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.
Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
CALORIES 367 (31% from fat); FAT 12.8g (sat 4.3g,mono 5.8g,poly 0.9g); IRON 4.3mg; CHOLESTEROL 105mg; CALCIUM 76mg; CARBOHYDRATE 33.4g; SODIUM 776mg; PROTEIN 29.1g; FIBER 3.9g
Cooking Light, SEPTEMBER 2007
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Beef Stew
from CL
Serve this Mediterranean-inspired stew over Creamy Mashed Potatoes. Make and keep warm in a Dutch oven or slow cooker.
1 1/2 teaspoons olive oil
1 1/2 pounds beef stew meat, cut into 1-inch pieces
3 1/2 cups halved mushrooms (about 8 ounces)
2 cups diagonally cut carrot
1 1/2 cups coarsely chopped onion
1 1/2 cups sliced celery
2 garlic cloves, minced
1 1/2 cups water
1 cup Cabernet Sauvignon or other dry red wine
1/2 teaspoon dried thyme
1 1/4 teaspoons kosher salt
1/4 teaspoon coarsely ground black pepper
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
2 bay leaves
1 (2 1/4-ounce) can sliced ripe olives, drained
2 tablespoons red wine vinegar
1/4 cup chopped fresh flat-leaf parsley
Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water and next 6 ingredients (water through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook for 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.
Yield: 6 servings (serving size: 1 1/3 cups)
CALORIES 288 (32% from fat); FAT 10.3g (sat 3.3g,mono 5g,poly 0.6g); IRON 5.5mg; CHOLESTEROL 71mg; CALCIUM 100mg; CARBOHYDRATE 20.1g; SODIUM 584mg; PROTEIN 25.2g; FIBER 5.7g
Cooking Light, JANUARY 2004
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Very Creamy Vegetable Chowder
from Moosewood Restaurant Daily Special by The Moosewood Collective
"This is a crowd-pleasing Moosewood standard. There is nothing more appealing and satisfying than a sweet, fresh vegetables in a smooth, saucy Cheddar and cream cheese base: it's food that makes you feel safe and sound and well cared for.
"This soup is sweet and mild and filled with enough vegetables for one meal, so serve it with a peppery little salad for contrast."
Serves 8 to 10
Yields 11 cups
Total time: 50 minutes
2 cups chopped onions
1 tablespoon butter
1 tablespoon canola or other vegetable oil (I omitted)
2 celery stalks, diced
1 cup peeled and diced carrots
1 1/2 cups diced potatoes
3 cups water or Basic Light Vegetable Stock (I used 2 cans of vegetable broth)
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup green beans, cut into 1-inch pieces
1/2 cup diced red bell peppers
1 cup diced zucchini
1/2 cup fresh or frozen green peas (try using corn, too, or a combo of the two)
2 tablespoons chopped fresh parsley
2 cups milk (I used skim milk)
1 cup grated Cheddar cheese (I used reduced fat cheese)
2 ounces Neufchatel or cream cheese
In a large soup pot on medium heat, saute the onions in the butter and oil for 3 to 4 minutes. Stir in the celery, cover, and cook until just soft, stirring occasionally. Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes. With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes. Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat. Discard the bay leaf.
Puree the reserved vegetables with the milk and cheeses to make a smooth sauce. Stir the sauce into the soup and gently reheat. Serve hot.
Will explain later.... 