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Pack Your Omelet Full Of Goodness

July 22, 2013

Cooking OmeletPack Your Omelet Full Of Goodness

Omelets are one of those dishes that you can have for breakfast, lunch or dinner.  The versatile omelet is low in calories too especially if you start with one egg and two egg whites (about 100 calories).  Add the fillings of your choice and you have a protein packed meal that will satisfy your hunger.

Cheese Choices

Choose 1/4 cup of one of these cheese for your omelet.

Shredded Swiss

Shredded Cheddar

Crumbled Feta

Vegetables

Choose as many vegetables as you want because they are full of fiber and low in calories.

Chopped Broccoli

Sliced Mushrooms

Chopped Tomatoes

Proteins

Choose1/4 cup of these delicious proteins.

Smoked Salmon

Turkey Bacon

Ham

Optional

Choose one of these for a total treat.

Sautéed Potatoes

Avocado

Crème Fraiche

 

Pasta Salad Ideas

June 25, 2013

VegetablesPasta Salad Ideas

Here are some super easy, but versatile Pasta Salad Ideas from Tiny New York Kitchen.  All you need to do is add 3 cups of cooked & chilled pasta (of your choice) and 1 tablespoon of extra virgin olive oil to one of these inspiring combinations.  Try them all throughout the summer for a whole treasure trove of side salads.  If you want to make any of these a main dish then add 1 pound of protein such as grilled chicken breasts, grilled flank steak, grilled shrimp, grilled tuna (or canned tuna) or tofu.  All recipes below serve 4.

For the Pasta: Cook 3 Cups of Pasta, Toss With 1 Tablespoon Extra Virgin Olive Oil & Then Chill Until Ready To Use.  Add the Pasta to One of the Salad Combinations Below.

Nutty Beans & Greens

1 Cup Trimmed & Steamed Haricot Verts

1 Cup Baby Arugula

3 Tablespoons Toasted & Chopped Walnuts

1 Ounce Shaved Parmigiano-Reggiano Cheese

 

Snow Peas & Carrots

1/2 Cup Grated Carrot

1 Tablespoon Soy Sauce

1/2 Cup Thinly Sliced Snow Peas

1/2 Cup Shredded Red Cabbage

1/4 Cup Dry Roasted Peanuts

 

Cheesy Chickpea & Pesto

1/2 Cup Cooked Chickpeas

1 1/2 Ounces Crumbled Feta Cheese

1 Cup Halved Grape Tomatoes

1 Tablespoon Prepared Pesto

 

Mediterranean Medley

1/3 Cup Chopped Fresh Basil

1/2 Cup Thinly Sliced Cucumber

1 Cup Halved Cherry Tomatoes

1 1/2 Ounces Crumbled Feta Cheese

1 1/2 Ounces Sliced Kalamata Olives

 

Peppery & Nutty

1 Cup Arugula

2/3 Cup Thinly Sliced Radishes

3 Tablespoons Toasted & Chopped Walnuts

2 Ounces Crumbled Goat Cheese

 

Melon, Mint & Parm

1/2 Cup Fresh Cubed Cantaloupe

2 Tablespoons Fresh Mint Leaves

2 Ounces Thinly Sliced Prosciutto

1 1/2 Ounces Shaved Parmigiano-Reggiano Cheese

Freshly Ground Pepper

 

Cherry Almond Crunch

3/4 Cup Pitted Halved Fresh Cherries

1/4 Cup Toasted & Thinly Sliced Almonds

2 Tablespoons Chopped Fresh Basil

1 1/2 Ounces Crumbled Goat Cheese

 

Picnic Superstar

1/3 Cup Sliced Avocado

1/4 Cup Red Bell Pepper Strips

1/4 Cup Fresh Corn Kernels

2 Cooked Crumbled Center Cut Bacon Slices

2 Ounces Quartered Fresh Baby Mozzarella Balls

 

Mac & Cheese Please!

April 9, 2013

Mac & Cheese Please!Mac & Cheese Please!

Forget that horrible box stuff and make your own delicious Mac & Cheese.  Here is a different spin on the usual cheddar cheese macaroni & cheese dish.  Using the brie, cream cheese and mascarpone makes it nice and creamy.  I used macaroni pasta here, but you can use pasta shells or farfalle pasta.

INGREDNTS

2 Tablespoons Unsalted Butter

1/2 Teaspoon Kosher Salt

12 Ounces of Farfelle or Macaroni Pasta or Shells

7 Ounces Brie (Rind Removed) Cut Into Chunks

5 Ounces Cream Cheese Softened & Cubed

3 Large Eggs Lightly Beaten

1 Cup Mascarpone Cheese

1 Cup Grated Parmigiano Reggiano Cheese

3/4 Teaspoon Black Pepper

1/4 Teaspoon Finely Grated Nutmeg

Heat your oven to 375º F.  Butter a 2 quart gratin dish.  Bring a large pot of heavily salted water to a boil.  Cook pasta to al dente and then drain well.  DO NOT rinse the pasta. Transfer the hot pasta to a large bowl and toss immediately with Brie and cream cheese until melted and smooth.  In a separate bowl, whisk together the eggs, mascarpone and Parmigiano.  Stir the egg mixture into pasta.  Season with the kosher salt, pepper and nutmeg.  Place the pasta into the prepared baking dish. Bake for 30 minutes.  Remove from the oven and serve immediately.  Serves 6

Love Those Leftovers

July 30, 2012

Love Those Leftovers

I hate to throw food away.  I really do.  Here are some ideas that will transform one night’s extras into a fresh meal. 

 

Toss up a salad.  Add leftover roasted meat or fish to fresh lettuces and vegetables.  Sprinkle an assortment of cheeses and add your favorite dressing. 

 

Stir up a soup.  Cook leftover meats and vegetables in a chicken or vegetable broth.  Add fresh or frozen vegetables and cook through.  Season as you like.  If you have leftover cooked pasta you may want to add as well. Let's not forget tofu.

 

If you cooked too much pasta don’t worry about it.  You can add sausage and spinach to the next night’s leftover pasta.  Add a little olive oil and grated cheese and you’re set. 

 

Make some French bread sandwiches.  Slice the French bread lengthwise.  The long loaves are great for piling with leftover meat and topped with cheeses.  Place under the broiler for tasty open-faced sandwiches. 

 

Be creative.  I have come up with some good recipes out of a fridge full of leftovers. 

Building A Healthier Burger

June 19, 2012

Building A Healthier Burger

 

Nothing says grilling season like a hot & juicy burger.  You can enjoy an American favorite that is new and improved by giving your burger a healthy twist without skimping on flavor.  Here are some things that you can do to create a better burger. 

Choose Your Patty:  For a classic burger it is important to choose the leanest ground beef available.  Purists will tell you to use the fattiest ground beef, but if you are trying to cut down on fat and create a healthier burger try using lean meat.  I like to use ground sirloin.  You also might try: Ground Turkey Breast (usually 99% fat free); Ground Buffalo/Bison (naturally sweet & lean); Veggie Burgers (usually has one seventh the saturated fat of traditional burgers); Fish Burgers; Salmon Burgers (rich in omega-3); Mushroom Burgers (made from large grilled Portobello mushrooms). 

 

Jazz Up Your Burgers:  Spices and condiments are key here.  Mix in or season your burgers with salt free or low sodium spices.  You can get creative here to suit your tastes or mood.  I like to use Cajun spices, Italian spices and sometimes a touch of curry spices. You can get a fiber boost and add texture by adding chopped or grated vegetables or herbs. 

 

To Bun Or Not To Bun:  Who says a burger must be served on a traditional white bun?  Feel free to serve your burgers on 100% whole grain buns or pita pockets.  If you are going for a totally bunless burger you might want to try sturdy lettuce or cabbage leaves. 

Accessorize:  The tasty trimming options are endless, but here are a few ideas.  Choose condiments that are low in fat, sodium and sugar.  Read the labels on varieties of ketchup, mayonnaise, mustard, relish and salsa.  Choose low-fat or fat-free varieties of cheese.  The white cheeses tend to be lower in fat such as Swiss or provolone.  Top your burger with grilled onions and sliced tomatoes.  Instead of using iceberg lettuce try radicchio, arugula or romaine.  While you’re at it add cucumber slices, radish slices or red pepper rings for some extra crunch.

 

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