Archive for May, 2013

Quinoa Crusted Chicken

May 22, 2013

Good the first day, ok the second because the crispness of the coating is gone.

2 cups cooked quinoa
4 skinless, boneless chicken breasts (6 oz. each) pounded out thin
1/2 c dijon mustard
2 tablespoons chopped fresh thyme, plus more for serving
Olive oil cooking spray

Position a rack in the center of the oven; preheat to 300 degrees .

Spread the quinoa on a parchment-lined baking sheet; bake until lightly toasted, 30 to 40 minutes. Let cool, then transfer to a bowl, breaking up any clumps. Discard the parchment; reserve the baking sheet.

Increase the oven to 425 degrees . In a large bowl, combine the chicken, mustard and thyme; season with pepper. Place a rack on the reserved baking sheet. Dip the chicken in the quinoa, coating well on both sides, then place on the rack.
Spritz the chicken with cooking spray; bake until just cooked through, 15 to 20 minutes. Sprinkle with thyme.


Brussels sprouts everyone will love

May 22, 2013


Pan-Seared Brussels Sprouts with Cranberries & Pecans
Serves 3-4 (meals, not sides!)

1 pound brussels sprouts, de-stemed and halved or quartered
2/3 cup fresh cranberries or dried
1/3 cup gorgonzola cheese, crumbled
1/3 cup pecans/walnuts
1 tablespoon maple syrup or brown sugar
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper

Heat skillet with drizzling of olive oil over medium heat. Season brussels sprouts with salt & pepper and combine with cranberries in skillet.

Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.

Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola and serve.

I will never make pasta salad with Italian dressing again

May 22, 2013

After eating this. Holy crap it’s good.

Chicken, Avacado and Bacon Pasta Salad

1 lb whole wheat pasta, cooked and drained
2 avacadoes, diced
1 head broccoli, diced and steamed
4 roma tomatoes, seeded and diced
1 cucumber, seeded and diced (or zucchini quartered and slightly cooked in a pan)
1/2 red onion, diced
1 lb cooked and chopped bacon
2 cooked chicken breasts, shredded or cubed
3/4 C cheese (cubed muenster, goat, whatever floats your boat)
I also happened to have cubed, cooked yams on hand and it was a fabulous addition for some sweet in this salty and mustardy dish.

Dressing (I thought this would be too much but it’s not!)
1 Tb dijion mustard
3 cloves garlic, minced
1/4 tsp cayenne pepper
1 tsp onion powder
1 tsp cumin
2 tsp freshly ground black pepper
1 1/2 tsp salt
3/4 C red wine vinegar
3/4 C extra virgin olive oil

1. Whisk together dressing ingredients in a small bowl. Combine salad ingredients in large bowl and pour dressing over the top. Toss well to combine.
2. Serve at room temp for the best flavor.

Makes a huge bowl. Party or dinner size for at least 6 people.

Adapted From:

Mushroom Lasagna

May 22, 2013

From Ina

I saw her adapt this on her show and this is an adaption of her adaption.

1 lb of pasta (I rarely can find wheat or healthy lasagna so I turn all lasagna into a pasta bake)
1 lbs of mushrooms
Your favorite Alfredo

Cook the pasta and set aside

Sautéed the mushrooms is 1/2 butter and 1/2 EVOO and make sure they don’t get dry. Season with S+P. set aside. Make your Alfredo and combine it all. You can add chicken, zucchini or something else if you’d like!

Skinny Alfredo Sauce

May 22, 2013

From RR

Not thick and creamy, but the flavor is there.

2 tablespoons EVOO
2 cloves garlic, finely chopped
1 tablespoon chopped fresh sage, plus small whole leaves for garnish
2 tablespoons flour
1 cup fat-free chicken broth
1/2 cup 2% milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup grated parmesan, plus more for serving

In a medium saucepan, heat the EVOO over medium-low heat. Add the garlic and chopped sage and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.

Pour the sauce over the pasta and toss. Stir in 3/4 cup parmesan. Top with the sage leaves and more parmesan.

Roasted asparagus

May 20, 2013

Roast at 425 for 6-10 minutes depending on thickness after spritzing with EVOO (misto style) and sprinkling with s+p and grated parm.

Teriyaki Marinade

May 6, 2013

makes 3 cups
1 cup soy sauce
1 cup water
3/4 cup white sugar
1/4 cup Worcestershire sauce
3 tablespoons distilled white vinegar
3 tablespoons vegetable oil
1/3 cup dried onion flakes
2 teaspoons garlic powder
1 teaspoon grated fresh ginger


In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila – marinade!


Roasted Veggie Spiral

May 6, 2013

Looks as good as it tastes.

Vegetable Spiral

2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled (or sweet potatoes)
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.