Parsley Salad
1 medium cucumber
1 medium tomato
1/4 medium onion
1/4 cup chopped, fresh parsley
vinaigrette (we used Good Seasons Italian dressing, which is our standard salad dressing)
crumbled feta
Chop all veggies in small bite-size pieces, add parsley, and toss in vinaigrette. Add feta when served.
Wednesday, April 15, 2009
Pork n' Potato Dinner, suggested by Karli
INGREDIENTS
- 2 (1 inch thick) bone-in pork loin chops
- 1 tablespoon all-purpose flour
- 1 tablespoon vegetable oil
- 2 1/2 tablespoons grated Parmesan cheese, divided
- 1/8 teaspoon pepper
- 2 medium potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 1 teaspoon beef bouillon granules
- 1/2 cup boiling water
- 1 1/2 teaspoons lemon juice
DIRECTIONS
- Coat pork chops with flour. In a skillet over medium-high heat, brown chops in oil on both sides. Combine 1 tablespoon Parmesan cheese and pepper; sprinkle over chops. Arrange potato and onion slices over chops. Sprinkle with 1 tablespoon Parmesan cheese.
- Dissolve bouillon in boiling water; stir in lemon juice. Pour over chops. Sprinkle with the remaining Parmesan cheese. Cover and simmer for 18-22 minutes or until meat juices run clear.
Basil-Peach Sangria, suggested by Amy
Basil Peach Sangria
INGREDIENTS (Nutrition)
* 3/4 cup white sugar
* 1 cup loosely packed fresh basil leaves
* 3 1/2 cups peach nectar
* 1/4 cup fresh lemon juice
* 1 (750 milliliter) bottle white wine such as Pinot Grigio
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DIRECTIONS
1. In a saucepan, combine the sugar, basil leaves, half of the peach nectar and lemon juice. Bring to a simmer, crushing the basil leaves with the back of a spoon to release their flavor. Simmer just long enough to melt the sugar, then remove from the heat and allow to cool.
2. Strain the basil mixture into a pitcher filled with ice cubes. Pour in wine and remaining peach nectar. Stir briefly and serve.
*These were delicious!
INGREDIENTS (Nutrition)
* 3/4 cup white sugar
* 1 cup loosely packed fresh basil leaves
* 3 1/2 cups peach nectar
* 1/4 cup fresh lemon juice
* 1 (750 milliliter) bottle white wine such as Pinot Grigio
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DIRECTIONS
1. In a saucepan, combine the sugar, basil leaves, half of the peach nectar and lemon juice. Bring to a simmer, crushing the basil leaves with the back of a spoon to release their flavor. Simmer just long enough to melt the sugar, then remove from the heat and allow to cool.
2. Strain the basil mixture into a pitcher filled with ice cubes. Pour in wine and remaining peach nectar. Stir briefly and serve.
*These were delicious!
Gorgonzola-Basil Burgers, suggested by Amy
Basil-Gorgonzola Burgers
INGREDIENTS (Nutrition)
* 1 pound ground sirloin, or extra lean beef
* 1 tablespoon minced garlic
* 1/8 teaspoon onion powder
* 1 (4 ounce) container crumbled Gorgonzola cheese
* 1/4 cup fresh basil leaves, chopped
* salt and black pepper to taste
DIRECTIONS
1. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
2. Mix the ground sirloin, garlic, onion powder, Gorgonzola cheese, and basil together in a large bowl until evenly blended. Divide mixture evenly to form four patties.
3. Cook patties on preheated grill until meat is evenly browned and center is no longer pink, about 5 minutes on each side.
*I would add more onion powder and kosher salt to the mix, but everyone loved these. I served them on toasted ciabatta (sp?) that I smothered with garlic-parsley butter. I had red onion, tomato, spinach leaves and avocado to go on top.
INGREDIENTS (Nutrition)
* 1 pound ground sirloin, or extra lean beef
* 1 tablespoon minced garlic
* 1/8 teaspoon onion powder
* 1 (4 ounce) container crumbled Gorgonzola cheese
* 1/4 cup fresh basil leaves, chopped
* salt and black pepper to taste
DIRECTIONS
1. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
2. Mix the ground sirloin, garlic, onion powder, Gorgonzola cheese, and basil together in a large bowl until evenly blended. Divide mixture evenly to form four patties.
3. Cook patties on preheated grill until meat is evenly browned and center is no longer pink, about 5 minutes on each side.
*I would add more onion powder and kosher salt to the mix, but everyone loved these. I served them on toasted ciabatta (sp?) that I smothered with garlic-parsley butter. I had red onion, tomato, spinach leaves and avocado to go on top.
Quick Edamame and Orange Rice, suggested by Heather
Quick Edamame & Orange Rice
Cooking Light, APRIL 2005
Yield
4 servings (serving size: 1 3/4 cups)
Ingredients
* 3 cups uncooked quick-cooking brown rice
* 1 tablespoon canola oil
* 1 1/2 cups thin diagonally sliced celery
* 1 cup sliced green onions
* 1 cup (2 x 1/2-inch) julienne-cut red bell pepper
* 1 cup frozen shelled edamame (green soybeans), thawed
* 1/2 cup dry-roasted cashews
* 1/4 cup low-sodium teriyaki sauce
* 1 teaspoon dark sesame oil
* 1/8 teaspoon freshly ground black pepper
* 2 small oranges, peeled and sectioned
Preparation
Cook rice according to package directions, omitting salt and fat. Set aside, and keep warm.
Heat canola oil in a large nonstick skillet over medium-high heat. Add celery, onions, and bell pepper; sauté 1 minute. Stir in cooked rice, edamame, and remaining ingredients. Serve immediately.
Nutritional Information
Calories: 476 (29% from fat)
Fat: 15.6g (sat 2.2g,mono 7.6g,poly 2.2g)
Protein: 14.7g
Carbohydrate: 75.9g
Fiber: 10.4g
Cholesterol: 0.0mg
Iron: 3.7mg
Sodium: 556mg
Calcium: 119mg
** I used the recipe more like some suggestions and will play around with it a lot when I make it again. I forgot to get green onions, so I used shallots, but green onions would be nicer. I eyeballed the amts for everything, but next time I want a crapton of the veggies and stuff with every bite of rice. I think I will always add garlic-chile sauce in future. I didn't include cashews. Oh, and the celery was completely useless. I would say it's a great base recipe that you can do a lot with to make it to your own tastes.
Cooking Light, APRIL 2005
Yield
4 servings (serving size: 1 3/4 cups)
Ingredients
* 3 cups uncooked quick-cooking brown rice
* 1 tablespoon canola oil
* 1 1/2 cups thin diagonally sliced celery
* 1 cup sliced green onions
* 1 cup (2 x 1/2-inch) julienne-cut red bell pepper
* 1 cup frozen shelled edamame (green soybeans), thawed
* 1/2 cup dry-roasted cashews
* 1/4 cup low-sodium teriyaki sauce
* 1 teaspoon dark sesame oil
* 1/8 teaspoon freshly ground black pepper
* 2 small oranges, peeled and sectioned
Preparation
Cook rice according to package directions, omitting salt and fat. Set aside, and keep warm.
Heat canola oil in a large nonstick skillet over medium-high heat. Add celery, onions, and bell pepper; sauté 1 minute. Stir in cooked rice, edamame, and remaining ingredients. Serve immediately.
Nutritional Information
Calories: 476 (29% from fat)
Fat: 15.6g (sat 2.2g,mono 7.6g,poly 2.2g)
Protein: 14.7g
Carbohydrate: 75.9g
Fiber: 10.4g
Cholesterol: 0.0mg
Iron: 3.7mg
Sodium: 556mg
Calcium: 119mg
** I used the recipe more like some suggestions and will play around with it a lot when I make it again. I forgot to get green onions, so I used shallots, but green onions would be nicer. I eyeballed the amts for everything, but next time I want a crapton of the veggies and stuff with every bite of rice. I think I will always add garlic-chile sauce in future. I didn't include cashews. Oh, and the celery was completely useless. I would say it's a great base recipe that you can do a lot with to make it to your own tastes.
Faux Fried Chicken, and idea from Karli
I made faux fried chicken. I mixed flour, cornmeal, and spices (garlic, salt, onion powder, sage, paprika) together and used it to double bread some chicken breasts. I sprayed a glass baking pan with non stick cooking spray and also the tops of the chicken. Baked at 425° for 30 minutes and it was very crunchy.
Roasted Beets and Mango Salad, suggested by Heather
Roasted Beets and Mango Salad
Cooking Light, MARCH 1999
Yield
4 servings (serving size: 1 1/2 cups salad and 4 beet wedges)
Ingredients
* 2 large beets (about 3/4 pound), trimmed
* 1/4 cup orange juice, divided
* 2 tablespoons lime juice, divided
* 1/4 teaspoon black pepper, divided
* 1 tablespoon honey mustard
* 2 teaspoons olive oil
* 1/8 teaspoon salt
* 6 cups gourmet salad greens
* 1 cup diced peeled ripe mango (about 1/2 pound)
Preparation
Preheat oven to 425°.
Place the beets in a baking dish, and bake at 425° for 1 hour and 10 minutes or until tender. Cool beets. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, and 1/8 teaspoon pepper. Peel beets; cut each into 8 wedges. Toss beets with orange juice mixture.
Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/8 teaspoon pepper, mustard, oil, and salt. Combine the salad greens and diced mango. Drizzle with mustard mixture, and toss well to coat. Divide salad evenly among 4 plates, and top with beet wedges.
Nutritional Information
**I've made this one only once. To be honest, it was not my favorite way to use beets or mangoes, but that's not to say it was bad. It was good, but I had so many other recipes that I love for beets and mangoes individually, it could never compete.**
Cooking Light, MARCH 1999
Yield
4 servings (serving size: 1 1/2 cups salad and 4 beet wedges)
Ingredients
* 2 large beets (about 3/4 pound), trimmed
* 1/4 cup orange juice, divided
* 2 tablespoons lime juice, divided
* 1/4 teaspoon black pepper, divided
* 1 tablespoon honey mustard
* 2 teaspoons olive oil
* 1/8 teaspoon salt
* 6 cups gourmet salad greens
* 1 cup diced peeled ripe mango (about 1/2 pound)
Preparation
Preheat oven to 425°.
Place the beets in a baking dish, and bake at 425° for 1 hour and 10 minutes or until tender. Cool beets. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, and 1/8 teaspoon pepper. Peel beets; cut each into 8 wedges. Toss beets with orange juice mixture.
Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/8 teaspoon pepper, mustard, oil, and salt. Combine the salad greens and diced mango. Drizzle with mustard mixture, and toss well to coat. Divide salad evenly among 4 plates, and top with beet wedges.
Nutritional Information
**I've made this one only once. To be honest, it was not my favorite way to use beets or mangoes, but that's not to say it was bad. It was good, but I had so many other recipes that I love for beets and mangoes individually, it could never compete.**
Grilled Hailbut with Fresh Mango Salsa, suggested by Heather
Grilled Halibut with Fresh Mango Salsa
Cooking Light, JULY 2003
Yield
4 servings (serving size: 1 fillet and 3/4 cup salsa)
Ingredients
* 2 cups plum tomatoes, seeded and diced
* 1 1/2 cups diced peeled ripe mango
* 1/2 cup diced onion
* 1/2 cup chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 1 tablespoon cider vinegar
* 1 teaspoon sugar
* 1 teaspoon salt, divided
* 1 teaspoon black pepper, divided
* 2 cloves garlic, minced
* 4 (6-ounce) halibut fillets
* 1 tablespoon olive oil
Preparation
Prepare grill.
Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.
Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.
**I haven't made this in a while. Looking at it now, I think I might get rid of the tomatoes and add a diced jalapeno. Yum.**
Cooking Light, JULY 2003
Yield
4 servings (serving size: 1 fillet and 3/4 cup salsa)
Ingredients
* 2 cups plum tomatoes, seeded and diced
* 1 1/2 cups diced peeled ripe mango
* 1/2 cup diced onion
* 1/2 cup chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 1 tablespoon cider vinegar
* 1 teaspoon sugar
* 1 teaspoon salt, divided
* 1 teaspoon black pepper, divided
* 2 cloves garlic, minced
* 4 (6-ounce) halibut fillets
* 1 tablespoon olive oil
Preparation
Prepare grill.
Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.
Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.
**I haven't made this in a while. Looking at it now, I think I might get rid of the tomatoes and add a diced jalapeno. Yum.**
Avocado Mango Salsa, suggested by Heather
Avocado Mango Salsa
Cooking Light
Combine:
1/8 teaspoon kosher salt, divided
1 1/4 cups chopped peeled avocado
1 cup chopped peeled mango
1 tablespoon finely chopped fresh cilantro
4 teaspoons fresh lime juice
CL says to serve this with baked pita wedges, but I think it would be really delicious in a quesadilla too.
Cooking Light
Combine:
1/8 teaspoon kosher salt, divided
1 1/4 cups chopped peeled avocado
1 cup chopped peeled mango
1 tablespoon finely chopped fresh cilantro
4 teaspoons fresh lime juice
CL says to serve this with baked pita wedges, but I think it would be really delicious in a quesadilla too.
Mango Chutney, from Carrie
Mango Chutney
In a small sauce pan I combine:
1/2 c firmly packed brown sugar
1/2 c water
1/4 apple cider vinegar
1 1/2 tsp fresh ginger (I use the jarred stuff)
6 cardamom pods, whole (you'll probably have to go buy these but a whole jar will last you a long time so it's a good investment)
1 cinnamon stick
Bring all to a boil, then add:
1 large ripe mango, peeled and cut into 1/2 inch chunks
Simmer lightly until mango softens and becomes more clear... about 20 minutes. I like to gently mash the mango up with a fork as it simmers because it cooks better and I don't like large chunks.
Season with salt to taste and pick out the cinnamon stick and cardamom pods.
This will keep covered in the fridge for two weeks.
I like it especially served with a pork tenderloin that I've baked in the oven, but it's also good with chicken and white fish.... or served cold over vanilla ice cream or over cream cheese with crackers.
In a small sauce pan I combine:
1/2 c firmly packed brown sugar
1/2 c water
1/4 apple cider vinegar
1 1/2 tsp fresh ginger (I use the jarred stuff)
6 cardamom pods, whole (you'll probably have to go buy these but a whole jar will last you a long time so it's a good investment)
1 cinnamon stick
Bring all to a boil, then add:
1 large ripe mango, peeled and cut into 1/2 inch chunks
Simmer lightly until mango softens and becomes more clear... about 20 minutes. I like to gently mash the mango up with a fork as it simmers because it cooks better and I don't like large chunks.
Season with salt to taste and pick out the cinnamon stick and cardamom pods.
This will keep covered in the fridge for two weeks.
I like it especially served with a pork tenderloin that I've baked in the oven, but it's also good with chicken and white fish.... or served cold over vanilla ice cream or over cream cheese with crackers.
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