Cookies & Cream

Jamie's America: Waldorf Salad My Way

noreply@blogger.com (Cutechefs) — Tue, 01 Feb 2011 03:31:00 +0000

As part of my ongoing post series about cooking through "Jamie's America", the next recipe was the Waldorf Salad. Can't say I was a huge fan but then again it wasn't that bad either. There was something about the taste of it that didn't really appeal to me.

If you're interested in trying it out, check out how to make it below:

Serves 4

Ingredients:

4 large handfuls of interesting green salad leaves (such as frisée, romaine, endive, rocket and watercress), washed and spun dry.

2 large handfuls of seedless or desseded green or red grapes, halved

3 medium sticks of celery, trimmed

2 large handfuls of walnuts, roughly crumbled

A small bunch of fresh flat-leaf parsley

1 red apple

150g of blue cheese, such as dolcelatte

For the dressing:

1 heaped teaspoon Dijon mustard

2 tablespoons white or red wine vinegar

Olive oil

1 heaped tablespoon natural yoghurt

Sea salt and freshly ground black pepper

Directions:

In a large bowl, toss together the salad leaves and grapes. Carefully slice the celery and toss the pieces in with your leaves and grapes.

Get a dry pan over medium heat and toast the walnuts.

Discard the tougher end of the parsley stalks and finely chop the rest of the stalks. Put to one side, then chop the leaves and add these to the bowl of salad leaves. Put your chopped parsley stalks into a clean jam jar with your mustard and vinegar, then pour in 3 times as much extra virgin oil. You want the dressing to be fresh and creamy, so add the yoghurt and a good pinch of salt and pepper. Place the lid back on and shake.

Drizzle over just enough dressing to just cover your leaves. Finely slice the apple into matchsticks and scatter these over the top. Tip over the toasted walnuts, and use your hands to dress and toss everything together.

Transfer your salad to a large platter, piling all the grapes and walnuts on top of the leaves.

Use a knife to break off little knobs of blue cheese and scatter these over the salad and then you're done!

Jamie's America: Burgers & Sliders

noreply@blogger.com (Cutechefs) — Mon, 20 Dec 2010 04:14:00 +0000

So as an introduction to this post, I'm going to let you in on a little secret. Last Christmas I got a book called "Jamie's America" and I haven't really looked at it all year until I came up with the idea that I would cook through it slowly but surely, meaning one recipe at a time from the very beginning. I thought this would be a great way to not only learn some new recipes but also a good way to improve my culinary skills! With that said, here is the recipe and ingredients for Burgers & Sliders. Oh and here is the photo I took after it was all done.

Ingredients

Serves 6

For the burger mix:

Olive oil

2 medium red onions, peeled and finely chopped

6 Jacob's crackers or 4 slices of bread, crusts removed

500g good quality lean minced beef

1 tsp sea salt

1 heaped tsp freshly ground black pepper

1 large egg

Handful of freshly grated parmesan cheese

For the spicy mayo:

4 tsps mayonnaise

1 tsp tomato ketchup

Pinch of smoked paprika or cayenne pepper

Juice of 1/2 lemon

To serve:

12 rashers of smoked bacon

6 large or 8 small burger buns

1 soft round lettuce

4 tomatoes, sliced

6 gherkins, sliced

Directions:

Put a splash of olive oil into a large frying pan on low heat and add your chopped onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely.

Blitz your crackers or bread in a food processor until you get a fine consistency.

Oil a clean baking tray and put aside.

Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together really well, then divide into 6 equal balls for burgers and 18 equal balls for sliders.

Form burger shaped patties about 2cm thick. Place your burgers or slders on the oiled baking tray and pat with a little olive oil.

Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up.

During this time make the spicy mayo.

If using a frying pan, put it on a high heat and let it get really hot. However you decide to cook the burgers, I did mine for about 3 to 4 minutes per side.

When your burgers are nearly cooked on one side, add the rashers of bacon and cook until golden and crisp.

Once you have cooked your burgers to your liking, pop your burgers on to their buns, add the toppings and your spicy mayo!

Italian Sausage with Peppers

noreply@blogger.com (Cutechefs) — Wed, 30 Jun 2010 05:09:00 +0000

Ingredients:
Makes 4 servings

2 teaspoons olive oil
1 Bermuda onion, halved lengthwise and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 fennel bulb, trimmed and thinly sliced
2 garlic cloves, thinly sliced
1 cup canned diced tomatoes
Salt and freshly ground pepper, to taste
1/2 pound cooked Italian pork sausage (hot, sweet or a combination)
2 cups penne
1/4 cup chopped basil
2 tablespoons chopped flat-leaf parsley

Directions:

In a large nonstick skillet, heat the oil. Sauté the onion, bell peppers and fennel until the vegetables turn golden, 8-10 minutes. Add the garlic and sauté 1-2 minutes longer. Stir in the tomatoes, salt and pepper. Reduce the heat and simmer, stirring occasionally, 15 minutes. Add the sausage; simmer, covered, stirring occasionally, until the flavors are blended, about 20 minutes. If the sauce becomes too dry, add 1-2 tablespoons of water.
Meanwhile, cook the penne according to package directions; drain.
Add the basil, parsley and penne to the sausage mixture; toss to combine.

Per Serving:

438 calories, 20 g Total Fat, 6 g Saturated Fat, 44 mg Cholesterol, 972 mg Sodium, 50 g Total Carbohydrate, 6 g Dietary Fiber, 16 g Protein, 89 mg calcium.

WW Points: 10

Honey Mustard Salmon with Roasted Asparagus

noreply@blogger.com (Cutechefs) — Wed, 23 Jun 2010 04:20:00 +0000

This hearty dose of omega-3's scores big with the pickiest eaters!

Ingredients:

1 Tbsp unsalted butter
1 Tbsp brown sugar
2 Tbsp Dijon mustard
1 Tbsp honey
1 Tbsp low-sodium soy sauce
1 lb asparagus, trimmed
2 Tbsp olive oil
1/4 cup freshly grated Parmesan
Salt & Pepper
4 Salmon fillets (6 oz each)

Directions:

Heat the oven to 400 F. Combine the butter and brown sugar in a bowl and microwave until the butter and sugar have melted together, about 30 seconds. Stir in the mustard, honey, and soy sauce.
Toss the asparagus with 1 tablespoon of the oil, the Parmesan, and some salt and pepper. Place the stalks in a baking dish and roast until they're al dente, 10 to 12 minutes.
Meanwhile, heat the remaining tablespoon of oil in an ovenproof skillet over high heat. Season the fillets with salt and pepper and add them to the pan, flesh side down. Cook them until browned on one side, 3 to 4 minutes. Then flip them, brush on half the honey mustard, and place the pan in the oven. Bake until the salmon is firm and flakes easily (but before white solids begin to form on the surface), about 5 minutes. Remove the fillets from the oven and brush them with more honey mustard. Serve the salmon with asparagus. Makes 4 servings.

Per serving:

360 calories, 38 grams protein, 17 g fat, 550 milligrams sodium

Parmesan-Turkey Meatloaf

noreply@blogger.com (Cutechefs) — Wed, 23 Jun 2010 04:05:00 +0000

An American classic, meatloaf gets a nutritional update when made with turkey, fat-free milk and egg white. Leftovers are delicious served with a cold vegetable salad.

Ingredients:

1 tablespoon olive oil
1 onion, chopped
1 1/4 pounds ground skinless turkey
4 slices whole-wheat bread, made into fine crumbs
1/2 cup fat-free milk
1 egg white, lightly beaten
3 tablespoons ketchup
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried thyme leaves, crumbled
1/4 teaspoon freshly ground pepper

Directions:

Preheat the oven to 350 F; spray an 8 x 5" loaf pan with nonstick cooking spray. In a small nonstick skillet, heat the oil. Sauté the onion until tender, 4-5 minutes.
In a medium bowl, combine the onion, turkey, bread crumbs, milk, egg white, ketchup, cheese, garlic powder, basil, thyme and pepper; blend well. Shape into a loaf and transfer to the pan. Bake until browned and cooked through, 50-60 minutes. Let stand 10 minutes before slicing.

Per serving:

181 Calories, 9 g Total Fat, 2 g Saturated Fat, 53 mg Cholesterol, 247 mg Sodium, 10 g Total Carbohydrate, 1 g Dietary Fiber, 15 g Protein, 64 mg Calcium.

Weight Watcher Points per Serving: 4

Pizza Frittata

noreply@blogger.com (Cutechefs) — Fri, 26 Feb 2010 18:11:00 +0000

Ingredients:

1/4 cup water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cartons egg substitute
2 (4-ounce) links sweet turkey Italian sausage
1/2 cup finely chopped onion
1 cup halved cherry or grape tomatoes
1 cup canned cannellini or other white beans, rinsed and drained
1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions:

Preheat broiler.

Combine first 4 ingredients; set aside.

Heat a large nonstick skillet over medium-high heat. Remove the casings from sausage. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add tomatoes; cook 2 minutes, stirring frequently. Stir in beans. Pour egg mixture over bean mixture; cover and cook 3 minutes. Uncover; sprinkle with cheese. Wrap handle of skillet with foil. Broil for 5 minutes or until set.

Nutritional Information (4 servings): Calories: 239; Fat: 7.5g; Protein:26.8g; Carbohydrate: 14.6g; Fiber:3.3g; Cholesterol: 53mg; Iron:3.9mg; Sodium: 952mg; Calcium: 148mg.

Leni and Greg's One- Pan Chicken

noreply@blogger.com (Cutechefs) — Fri, 26 Feb 2010 17:46:00 +0000

Ingredients:

4 skinless, boneless, chicken breast halves, cut into pieces
Salt
Ground black pepper
2 cloves, minced
1 can (15 ounces) diced tomatoes, drained
1 bag (5 ounces) baby spinach
2 cups thinly sliced mushrooms (I left these out)
1/2 cup Parmesan cheese, grated

Directions:

Season the chicken with salt and pepper to taste.

Coat a large nonstick skillet with cooking spray, and place it over medium heat. When it's hot, add the chicken and cook for 5 to 10 minutes, or until it's no longer pink and the juices run clear.

Remove the chicken to a plate, covering to keep it warm. Add the garlic to the pan. Cook for 2 to 3 minutes, or until the garlic is fragrant. Add the tomatoes, spinach, and mushrooms. Cook for about 3 minutes, or until the liquid is reduced by half. Put the chicken back in the pan and stir. Adjust the seasoning, if necessary sprinkle with the cheese just before serving.

Nutrition Information (serves 4): Calories: 219.2; Fat 4.3g; Sat. Fat: 2.1; Cholesterol: 77.2mg; Sodium: 614.8 mg; Carbohydrates: 10.8g; Sugar: 2.7g; Fiber: 2.3 g; Protein: 34.7g

This was a very simple tasty meal. It works great with brown rice or whole wheat pasta!

Betty Crocker Holiday Thumprints

noreply@blogger.com (Cutechefs) — Thu, 21 Jan 2010 16:33:00 +0000

Ingredients:

3/4 cup sugar
3/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 3/1 cups all-purpose flour
3 tablespoons unsweetened baking cocoa
1/4 teaspoon salt

Fudge Filling:
1/4 cup whipping cream
1 cup milk chocolate chips

Directions:

Heat oven to 350 degrees. In a large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms.

Shape dough by rounded teaspoons into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie but do not press all the way to the cookie sheet.

Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with the end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat, stirring occasionally, until steaming. Remove from heat; stir in chocolate chips until melted. Cool about 10 minutes or until thickened.

Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top with decors.

They taste like delicious fudge brownies!

Nutrition Information: 1 cookie: Calories: 90; Total Fat: 3g; Cholesterol: 15 mg; Sodium: 45 mg; Total Carbohydrate: 10g; Fiber 0g; Sugar: 6g; Protein: 1g

Skinny Chicken Cordon Bleu

noreply@blogger.com (Cutechefs) — Thu, 21 Jan 2010 16:26:00 +0000

Ingredients:

4 Chicken breast halves
2 Eggs
1 tbsp water
3/4 cup seasoned breadcrumbs
12 slices thin deli ham
12 slices reduced fat Swiss cheese (I used light Finlandia)
Salt
Spray oil
Toothpicks

Directions:

Preheat oven to 350 degrees.

Slice chicken breast halves into thin cutlets. Pound them to make them thinner (or use thin sliced chicken).

Cut each slice of cheese into squares and stack on top of each other. Place a slice of ham on top of the chicken, top with cheese and wrap chicken around to completely cover the insides, using toothpicks to secure. Season with a little salt.

Dip chicken into egg wash, then breadcrumbs.

Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.

Nutrition: (Makes 12 servings) 4 WWP each

Spoon Cookies: Lusikkaleivat

noreply@blogger.com (Cutechefs) — Wed, 20 Jan 2010 21:00:00 +0000

Ingredients:

1 cup (2 sticks) unsalted butter
2 cups all -purpose flour
3/4 teaspoon baking powder
Pinch fine salt
1 large egg yolk
3/4 cup sugar
1 tablespoon pure vanilla extract
1/4 to 1/3 cup jam such as berry, plum
Confectioners' sugar, for dusting

Directions:

Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl - be sure to get all the tasty brown bits - and cool slightly.

Meanwhile, whisk the flour, baking powder and salt in another medium bowl.

Whisk the egg yolk, sugar and vanilla into the cooled browned butter.

Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.

Scoop out dough with a small teaspoon (the kind you set the table with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon - shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape.

Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.

When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioner's sugar. Serve.

Yum, yum, yum!!!!!!!!!!

Chicken and Spiced Apples

noreply@blogger.com (Cutechefs) — Wed, 20 Jan 2010 20:46:00 +0000

Ingredients:

2 apples, preferably Braeburn, peeled and thinly sliced
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
3 teaspoons extra-virgin olive oil, divided
3 teaspoons unsalted butter, divided
1 1/8 teaspoons herbes de Provence, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds boneless, skinless chicken breasts
1 cup reduced - sodium chicken broth
1 teaspoon freshly grated lemon zest

Directions:

Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.

Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to 1/2 inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.

Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove the platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.

Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, abut 3 minutes. Spoon the sauce over the chicken and serve with the sauteed apples.

Calories: 191 calories; 6g fat; 72 mg cholesterol; 6 carbohydrate; 27 g protein; 1 g fiber; 292 mg sodium; 342 mg potassium.

Delicious low-fat Pumpkin Muffins

noreply@blogger.com (Cutechefs) — Wed, 11 Nov 2009 21:47:00 +0000

Ingredients:

1 (18) ounce box spice cake mix

15 ounces pumpkin puree

1 cup water

Directions:

Mix all ingredients in mixer.

Make 24 muffins.

Cook for 20 - 25 minutes at 350 degrees.

Let cool and enjoy! The muffins will be very moist and very delicious!!!

** Also can be made in a loaf pan. Bake for about 45 minutes**

Calories: 97; Fat: 3g; Cholesterol: 0g; Sodium: 140g; Potassium: 132g; Carbohydrates: 17g; Fiber: 0.5g; Sugar: 10.5g; Protein: 1.1g

Hungry Girl's Southwestern Surprise

noreply@blogger.com (Cutechefs) — Tue, 03 Nov 2009 20:08:00 +0000

Ingredients:

4 ounces extra lean ground beef, cooked, drained
1 (16 ounce) package corn kernels, frozen, sweet corn
2 (15 ounce) cans pinto beans, rinsed & drained
1 (15 ounce) can black beans, rinsed & drained
3 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 (14 1/2 ounce) can Italian-style diced tomatoes
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 1/4 ounce) envelope ranch dressing mix
1/4 cup onion, minced
salt, to taste
black pepper, to taste

Directions:

Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil.

Reduce heat to low and let simmer for 15 minutes.

Remove from heat and allow soup to sit for at least 5 minutes. Add salt and pepper to taste.

This recipe was so easy and filling for dinner! It also made a lot of leftovers to freeze.

WWP:3

Salmon with Mustard Cream

noreply@blogger.com (Cutechefs) — Fri, 25 Sep 2009 18:10:00 +0000

Ingredients

4 (6-ounce) skinless salmon fillets

Cooking spray

1/8 teaspoon coarsely ground black pepper

1/2 cup reduced-fat sour cream

1 1/2 tablespoons Dijon mustard

2 teaspoons chopped fresh dill

1/4 teaspoon coarsely ground black pepper

1 1/2 teaspoons lemon juice

1 garlic clove, minced

1/4 teaspoon salt

Preparation

Preheat broiler.

Place fish on broiler pan; coat fish with cooking spray, and sprinkle with 1/8 teaspoon pepper. (I seasoned with lemon peper seasoning)

Broil 8 minutes or until fish flakes easily when tested with a fork.

Combine sour cream and next 6 ingredients.

Place fillets on plates. Spoon sauce over fish.

Nutritional Information Calories: 254; Fat: 10.1g; Protein: 35.8g; Carb: 3.2g; Fiber: 0.2g; Cholestrol: 104mg

Seared Scallops, Sweet Potato, and Pecan Salad

noreply@blogger.com (Cutechefs) — Mon, 06 Jul 2009 00:38:00 +0000

Very filling tasty salad!

Ingredients:

Vinaigrette
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Dash of salt
Dash of freshly ground black pepper

Salad
3 cups (1/2-inch) cubed peeled sweet potato
Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 pound sea scallops
6 cups gourmet salad greens
1 cup seedless red grapes, halved
1 large red bell pepper, cut into thin strips
1/4 cup pecans, toasted

Directions:

To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.

Preheat oven to 400°.

To prepare salad, arrange the sweet potato in a single layer on a baking sheet lightly coated with cooking spray. Lightly coat potato with cooking spray; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake at 400° for 25 minutes or until potato is tender, turning once after 15 minutes. Cool completely.

Sprinkle scallops with 1/4 teaspoon salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add scallops, and cook 2 minutes on each side or until done. Combine sweet potato, greens, grapes, and red bell pepper in a large bowl. Drizzle vinaigrette over potato mixture; toss gently to coat. Place 1 1/3 cups salad mixture on each of 6 plates; divide scallops evenly among salads. Sprinkle each serving with 2 teaspoons pecans.

Nutritional Information: Calories 230 Fat 7 Protein 15.6 Carbs 27.7 Fiber 4.5 Cholesterol 25mg Sodium 483mg

Feta-Stuffed Chicken Burger

noreply@blogger.com (Cutechefs) — Mon, 06 Jul 2009 00:24:00 +0000

Yummmmmm!

Ingredients:

	1 pound(s) uncooked ground chicken breast
	1 tbsp fresh oregano
	1/4 tsp garlic powder
	7 tbsp feta cheese, crumbled
	4 item(s) reduced-calorie hamburger roll(s)
	1 cup(s) lettuce, romaine, cut into thick strips
	2/3 cup(s) roasted red peppers, sliced (without oil)
	5 small olive(s), black, sliced (about 4 tsp)

Directions:

Preheat grill or broiler.

In a medium bowl, combine chicken, oregano, garlic powder and feta; divide mixture into four balls and then press them gently into patties.

Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.

Serve each burger on a bun with 1/4 of lettuce, 1/4 of peppers and 1 teaspoon of olives. I added lettuce, cucumbers, and topped with a dab of tzatziki sauce.

WW points: 5

Skinny Girl Gazpacho

noreply@blogger.com (Cutechefs) — Mon, 06 Jul 2009 00:13:00 +0000

I topped mine with cut up avocado! This recipe is a lot easier than you would think and great for a light summer meal.

Ingredients:

6 large tomatoes, diced into 1/4-inch cubes (include seeds and juices)
1 medium red onion, cut into 1/4-inch cubes
3/4 cucumber, peeled and cut into 1/4-inch cubes
1 1/2 yellow or orange bell peppers, cored, seeded, and cut into 1/4-inch cubes
1/2 cup roughly chopped fresh cilantro
2 tablespoons red wine vinegar
Juice of 1/2 lemon
Juice of 1/2 lime
1/2 tablespoon Worcestershire sauce
1/2 tablespoon hot pepper sauce (such as Tabasco)
Kosher salt and freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil
Balsamic vinegar

Directions:

Combine tomatoes (include seeds and juices), red onion, cucumber, and bell peppers in a bowl. Add cilantro, red wine vinegar, juice of lemon and lime, Worcestershire sauce, and hot pepper sauce. Season with kosher salt and freshly ground black pepper, to taste. Using your hands or two forks, squash vegetables into a chunky soup. (If you prefer a smoother soup, purée mixture in a blender or food processor—Bethenny likes to purée half and keep half chunky.) Add up to 1/4 cup extra-virgin olive oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving, or make it the night before. To serve, ladle soup into bowls, and drizzle with balsamic vinegar.

Bethenny Frankel, Bethenny Frankel, Health, JUNE 2009

Shrimp with Mango Lime Salsa

noreply@blogger.com (Cutechefs) — Sat, 06 Jun 2009 01:53:00 +0000

This is a great recipe if you are short on time!
Super quick and easy clean up!

Ingredients:
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme leaves crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 - 1/4 teaspoon cayenne pepper
1 1/4 pounds large shrimp peeled deveined
2 cups cubed mango
3 scallions sliced
1 lime peeled and diced

Directions:
Preheat grill. In a gallon size sealable plastic bag, combine the paprika , thyme, salt, black pepper and cayenne; add the shrimp. Seal the bag squeezing out the air; shake to coat.

Meanwhile, in a small bowl combine the mango scallions and lime ; set aside.

Grill the shrimp, serve with salsa on the side.

WW points: 3

South Western Chicken Bean Salad

noreply@blogger.com (Cutechefs) — Tue, 02 Jun 2009 15:02:00 +0000

Ingredients:

	2 medium scallion(s), chopped
	1/2 medium sweet red pepper(s), chopped
	1/2 medium bell pepper(s), chopped
	15 oz canned black beans, rinsed and drained
	2 piece(s) corn on the cob, kernels removed
	2 tbsp fresh lime juice
	1 tbsp corn oil
	8 oz chicken breast, cooked, skinless, chopped
	2 tbsp reduced-sodium taco seasoning, about 1/2 a 1.25 oz packet
	4 tbsp cilantro, fresh, chopped
	4 tbsp fat-free sour cream

Directions:

Combine scallions, peppers, beans and corn in a large bowl; toss until well mixed.

Add lime juice and oil to bean mixture; toss to coat. Add chicken, taco seasoning and cilantro; toss. Top with sour cream and serve. Yields about 1 1/2 cups salad plus 1 tablespoon sour cream
per serving.

** I added my salad to a wrap & made a burrito!

WW points: 5

Asparagus and Mushroom Frittata

noreply@blogger.com (Cutechefs) — Tue, 02 Jun 2009 14:37:00 +0000

Ingredients: (I don't care for mushrooms so I left those out!)
1 tablespoon olive oil, divided
1 (4-ounce) package preslived exotic mushroom blend
1 1/2 cups asparagus (about 4 ounces), trimmed and cut into 1 1/2-inch pieces
2 large eggs
3 large egg whites
2 tablespoons chopped dried chives
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded pecorino Romano cheese, divided

Preparation:

1. Arrange oven rack 6 inches from the broiler. Preheat broiler to high.

2. Heat 2 teaspoons of the olive oil in an 8-inch, ovenproof, nonstick skillet over high heat. Add the mushrooms and cook, 2 minutes, stirring frequently. Reduce the heat to medium-high and add the asparagus. Cook in skillet for 2 minutes more.

3. While the mushrooms are cooking, whisk together the eggs, egg whites, chives, parsley, salt, pepper, and 1/4 cup of the cheese in a medium bowl. Add the remaining teaspoon oil to the pan, stirring the vegetables to coat. Pour the egg mixture over the mushrooms and asparagus and reduce heat to medium-low. Cook for 1 1/2 minutes, running a rubber spatula around the edges of the pan to keep the eggs from sticking.

4. Sprinkle the remaining 1/4 cup cheese over the egg mixture and broil it for 2 1/2–3 minutes or until frittata is golden brown and lightly puffed. Remove the frittata from the skillet, cut into 4 pieces, and serve it immediately.

Nutritional Info: CALORIES 129, FAT 9g (sat 3g, mono 3g, poly 1g),PROTEIN 9g, CARBOHYDRATE 2g, FIBER 1g, CHOLESTEROL 116mg, IRON 1mg, SODIUM 331mg, CALCIUM 104mg

Health magazine, March 2008

Sweet Orange Salmon

noreply@blogger.com (Cutechefs) — Thu, 07 May 2009 13:54:00 +0000

So I found out that I have a broiler on my oven, and I just realized how amazing it is. I decided to find something I could make so I could use it, and I came across this salmon recipe. So divulge your taste buds into this one....enjoy!

Ingredients:

2 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon grated orange rind
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon black pepper

Directions:

1. Preheat broiler
2. Combine first 8 ingredients in a small bowl
3. Rub spice mixture over both sides of salmon fillets
4. Place salmon on a broiler pan coated with cooking spray
5. Broil for 8 minutes or until salmon flakes easily when tested with a fork

Yield:

Calories: 303 ; Fat: 13.3g; Iron: 1mg; Cholesterol: 87mg; Calcium: 33mg; Carbohydrate: 7.5g; Sodium: 235mg; Protein: 36.2g; Fiber: 0.5g

Biggest Loser Sexy Joes

noreply@blogger.com (Cutechefs) — Mon, 06 Apr 2009 15:06:00 +0000

Sexy Joes!

I am a big fan of the Biggest Loser & had try out this recipe! I'm not sure if I've ever had a sloppy joe, but this was delicious!!

Ingredients:
1 pound extra-lean ground chicken
1 tablespoon white vinegar
2 teaspoons Worcestershire sauce
11/2 teaspoons honey
1/2 teaspoon hot-pepper sauce
2/3 cup chopped yellow onion
1/3 cup chopped green bell pepper
3/4 cup low-sodium tomato sauce
3/4 cup chili sauce
1/4 teaspoon chili powder
4 whole-grain or whole-wheat hamburger buns

Mist a medium nonstick skillet with olive oil spray and set it
over medium-high heat. Add the chicken. Cook, stirring with
a wooden spoon, breaking into large chunks, for 4 to 6
minutes, or until no longer pink. Meanwhile, in a small bowl,
combine the vinegar, Worcestershire, honey, and hot-pepper
sauce. Whisk to blend. Set aside.

Drain off any liquid that has accumulated in the pan.
Add the onion, bell pepper, tomato sauce, chili sauce,
chili powder, and the reserved vinegar mixture to the
pan. Stir to blend. Bring the mixture to a boil then reduce
the heat so mixture simmers. Cook for 20 minutes, or
until the mixture is thickened. Spoon the mixture equally
onto the opened buns.Serve immediately.

Makes 4 servings

Per serving: 331 calories, 31 g protein, 43 g carbohydrates, 4 g fat (less than 1
g saturated), 66 mg cholesterol, 5 g fiber, 876 mg sodium

Grilled Chicken Caesar Salad

noreply@blogger.com (Cutechefs) — Mon, 06 Apr 2009 14:50:00 +0000

Grilled Chicken Caesar Salad
**Adapted from Cooking Light Grilled Salmon Caesar Salad..also delicious!

Ingredients

1/2 cup plain fat-free yogurt
1/2 cup (2 ounces) freshly grated Parmesan cheese
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
2 garlic cloves, minced
1 (1-pound) chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
8 cups torn romaine lettuce

Preparation

Salad Dressing:

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a food processor or blender using a rubber spatula. Add cheese and next 6 ingredients (through garlic); process until smooth. Transfer yogurt mixture to a bowl; cover and chill 30 minutes.

Chicken:

Season with salt & pepper. Grill!

Place lettuce in a large bowl. Drizzle with yogurt mixture, tossing to coat. Place 2 cups lettuce mixture on each of 4 large plates; top each serving with 3 ounces chicken. Sprinkle with Parmesan cheese.

Enjoy!!!

Lemon Garlic Tilapia

noreply@blogger.com (Cutechefs) — Mon, 23 Feb 2009 00:20:00 +0000

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready in: 40 Minutes

Yields: 1 Serving

"Tilapia fillets are bathed in lemon juice and melted butter, seasoned with garlic and parsley, and baked to a flaky perfection"

Ingredients:

1 tilapia fillets

2- 1/4 teaspoons fresh lemon juice

3/4 teaspoon butter, melted

1/4 clove garlic, finely chopped

1/4 teaspoon dried parsley flakes

Pepper to taste

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non stick cooking spray.

2. Rinse tilapia fillets under cool water, and pat dry with paper towels.

3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.

4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Nutrition Info:

Calories: 142 (28% from fat)
Protein: 23.1g
Fat: 4.4g (sat 2.1g)
Carbohydrate: 1.4g
Fiber: 0.2g
Cholesterol: 49mg
Iron: <1mg

Sodium: 102mg

Calcium: 42mg

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Seared Scallops with Pumpkin Soup

noreply@blogger.com (Cutechefs) — Sat, 07 Feb 2009 02:54:00 +0000

So I wanted to spice things up and work with something I have never tried cooking before, which were scallops. After eating this delicious meal, I realized that my next meal, was going to be scallops!

So, this is what you are going to need:

12 oz fresh sea scallops
1 can (15 oz) unflavored pumpkin puree
2 tbsp roughly chopped hazelnuts
8-10 chives, chopped
1 cup chicken broth
1 tbsp honey
1 tbsp unsalted butter, salt and pepper to taste
1/2 tbsp extra-virgin olive oil

How to make it:

- Toast the chopped hazelnuts, either in the oven (10 minutes at 400F) or o

n the stove in a stainless steel saute pan (5 to 7 minutes over medium heat). Set aside.

- Combine the pumpkin, honey, butter, and broth in a medium saucepan and heat the mixture on low until it's completely warmed. Season with salt and pepper. Keep it warm.

- Preheat a cast iron skillet or saute pan over medium-high heat. Pat the scallops dry with a paper towel, and season them with salt and pepper. Add the oil to the pan, and then the scallops. Cook them about 2 to 3 minutes on each side until they're firm and completely browned and caramelized.

- Pour the soup into a wide-rimmed bowl. Add the scallops and hazelnuts, and garnish with the chopped chives. Makes 2 servings.

Per Serving: 430 calories, 35 grams (g) protein, 35 g carbohydrates, 17 g fat (5 g saturated), 7 g fiber, 460 milligrams sodium.