Week Nights

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

 

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

Butter Cookies

November 24, 2012

Butter Cookies

It’s time to start thinking about making Christmas cookies. 

1 1/2 Cups Softened Butter

1 1/2 Cups Sugar

2 Eggs Lightly Beaten

3 Cups Unbleached Flour

1/3 Teaspoon Kosher Salt

1/2 Teaspoon Vanilla Extract

1/4 Cup Sifted Powdered Sugar (Optional)

Cookie Press

Preheat your oven to 375° F.  In a large size bowl cream the butter and sugar together.  Add the beaten eggs.  In a separate bowl mix the flour and salt.  Gradually add the flour mixture to the sugar mixture.  Blend well and then add the vanilla.  Fill the cookie press with 1/4 of the cookie dough at a time.  Press the cookies onto a parchment paper covered cookie sheet 2 inches apart.  Bake for 10 minutes.  Remove from the oven and allow the cookies to cool for 10 minutes while still on the cookie sheet.  Transfer to a cooling rack to cool completely.  Dust with the powdered sugar if you want to.  Makes 48 cookies. 

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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