Thursday, January 21, 2010

Hearty Potato Soup

Recipe Courtesy of Southern Living 1998


  • 6  potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
  • 2  medium onions, diced
  • 2  carrots, thinly sliced
  • 2  celery ribs, thinly sliced
  • 2  (14 1/2-ounce) cans low-sodium fat-free chicken broth
  • 1  teaspoon  dried basil
  • 1  teaspoon  salt
  • 1/2  teaspoon  pepper
  • 1/4  cup  all-purpose flour
  • 1 1/2  cups  fat-free half-and-half
  • Italian Bread Bowls


Combine first 8 ingredients in a 4 1/2-quart slow cooker.
Cook, covered, at HIGH 3 hours or until vegetables are tender.
Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Italian Bread Bowls, and garnish, if desired.

Nutritional Information


Tuesday, January 19, 2010

Meatball Sandwiches

Recipe Courtesy of Real Simple 2005


  • 4 rolls of any kind
  • 1 teaspoon olive oil
  • 12 to 20 precooked meatballs (depending on size; 
  • found in the freezer or refrigerator case in most grocery stores)
  • 1 1/2 cups pasta sauce
  • 2 cups shredded mozzarella
  • 1/2 cup grated Parmesan
  • pickle spears (optional)


  1. Warm the rolls on a rack in a 250° F oven. Meanwhile, heat the oil in a large skillet, over medium heat. Add the meatballs. Cook until brown, 3 to 5 minutes. Add the sauce, reduce heat to medium-low, and simmer until it begins to bubble, about 3 minutes. 
  2. Remove the rolls from oven and slice lengthwise. Spoon the meatballs and sauce onto the rolls, then sprinkle with the mozzarella and Parmesan. Serve with the pickles, if desired.

Thursday, January 14, 2010

Chicken Cutlets with Tomato saute

Recipe courtesy of Real Simple August 2008

  • Ingredients

    • 1 1/2 pounds small chicken cutlets (8 to 12)
    • kosher salt and pepper
      • 2 tablespoons olive oil
      • 1 1/2 pints grape or cherry tomatoes
      • 3/4 cup dry white wine (such as Sauvignon Blanc)
      • 4 scallions, sliced
      • 2 tablespoons fresh tarragon leaves, chopped


  1. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.
  2. Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
  3. Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and serve with the chicken.

Saturday, January 9, 2010

Lean Pulled Pork from a Pressure Cooker

Recipe courtesy of NoFoodLeftBehind.blogspot.com

 The real key to success for this is that the moist cooking in the pressure cooker really counteracts the lack of fat in the tenderloin. I loved this because I knew it was lean and yet it had just as much moisture as the regular pulled pork with all that fat from the butt.

Pulled Pork
Originally uploaded by Food Fanatic.
2 lb. pork tenderloin
2 Tbsp olive oil
1 onion, finely diced
2 cloves garlic, minced
1 cup ketchup
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
1/4 tsp dry mustard
1/4 tsp chili powder
1 tsp. salt
1 tsp. pepper
1/4 cup water

In a 6-quart pressure cooker, brown the pork tenderloin in the olive oil over medium-high heat. Add the onion and garlic, and sauté until softened. Add the remaining ingredients and mix to combine. Bring to a boil, cover the pressure cooker and bring to pressure. Cook for 45 minutes at 15 psi. Release the pressure and, using two forks, pull the pork into shreds. Toss the shredded pork in the pan drippings, if desired. Serve hot on rolls.

Adapted from “Speedy Pulled Pork” by Ronda L. Carnicelli athttp://www.seasoned.com

Gluten-Free Chocolate Chip Cookies

Recipe courtesy of denverpost.com

Personal chef Colleen Clarke of Erie specializes in gluten-free cooking for gluten-intolerant families. Add nuts if you want. Makes 2-3 dozen.

1/2 cup butter (1 stick), softened
1/4 cup granulated sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup white rice flour
1/2 cup soy flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
12 ounces chocolate chips

Preheat oven to 375. Cream butter, sugars, egg and vanilla. Stir in flours, baking powder and soda and salt. Add chips. Drop spoonfulls on baking sheet. Bake 10 minutes, until brown.

Chicken Hobo

This is an easy-to-do recipe from the gluten-free section on allrecipes.com - one that can be assembled on Sunday for cooking on Monday. Chicken breasts and peppered bacon are sealed with potatoes, carrots and onions in individual foil pouches. Serves 4.

1 pound peppered bacon
3 medium potatoes, chopped
3 medium carrots, peeled and chopped
1 medium onion, chopped
4 skinless, boneless chicken breast halves
1/2 cup butter
Garlic salt to taste
In a skillet over medium-high heat, cook bacon until evenly brown. Drain, chop coarsely and set aside.
On 4 large squares of heavy-duty aluminum foil, evenly distribute potatoes, carrots and onion. Arrange chicken breasts over the vegetables and sprinkle with chopped bacon. Top each with 2 tablespoons butter and season with garlic salt. Fold foil over the ingredients and seal tightly.
Preheat an outdoor grill to medium-high heat or an oven to 350 degrees.
Place foil packets on the grill and cook for 10 minutes, then turn and cook for another 10. If cooking in the oven, bake 20-25 minutes.

Baked Crispy fish or Chicken

Recipe courtesy of denverpost.com

Personal chef Colleen Clarke's solution to fried chicken (or fish) fingers is this baked version developed for people who are gluten-intolerant. Gluten-free cereals and bread crumbs are sold at Whole Foods, Vitamin Cottage and Wild Oats grocery stores. Serve with green beans and a tomato-cucumber salad. Makes 4 cups of coating.
3 cups Health Valley Rice Crunch 'Ems cereal
1 cup brown rice "bread crumbs"
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups olive oil (more, if needed)
1/2 cup butter, melted
2 lightly whisked egg whites
2 pounds raw chicken tenders or fish strips (cod, haddock, hake or sea bass)
Preheat oven to 350 degrees.
Place rice cereal in a food processor and process to desired consistency. Add brown rice crumbs, garlic powder, oregano, marjoram, thyme, salt and pepper, and combine ingredients.
Dip chicken (or fish) in olive oil, then butter, egg white (or water) and finally into bread-crumb mixture. Place chicken (or fish) on a nonstick cookie sheet and bake for 15-20 minutes or until crumbs are brown.

Gluten- Free Meatloaf

Recipe courtesy of Jennifer Kossman, originally from denverpost.com

I recently tried this meatloaf while staying with a friend of mine.  I don't like meatloaf but I really liked this one! And better yet for all those with wheat allergies, it is gluten -free.

1 1/2 pounds ground beef

2 eggs, lightly beaten

1/2 cup raw, grated potato

1/4 cup chopped onion

1/4 cup grated carrot

1/4 cup chopped celery

1/4 cup chopped green pepper

1/4 cup baby green peas

1 teaspoon gluten-free Worcestershire sauce

1/2 teaspoon kosher or sea salt

1 teaspoon freshly ground black pepper

1/2 cup vegetable juice


Preheat oven to 350.

Mix all ingredients by hand. Shape into a loaf in a flat casserole or loaf pan and bake for 45 minute to 1 hour, or until a knife inserted in the center comes out clean.

Thursday, January 7, 2010

Oven Fried Chicken

Recipe Courtesy of Cooking Light, October 2006

I love this recipe because it gives you the flavor of fried chicken without all the grease.

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)


  • 1  cup  low-fat buttermilk
  • 2  large egg whites, beaten
  • 1  cup  all-purpose flour (about 4 1/2 ounces)
  • 1/3  cup  cornmeal
  • 1  teaspoon  salt, divided
  • 3/4  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  ground red pepper
  • 2  chicken breast halves, skinned (about 1 pound)
  • 2  chicken thighs, skinned (about 1/2 pound)
  • 2  chicken drumsticks, skinned (about 1/2 pound)
  • 2  tablespoons  canola oil
  • Cooking spray


Preheat oven to 425°.
Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.

Nutritional Information

450 (28% from fat)
13.8g (sat 2.5g,mono 6.1g,poly 3.6g)

Tuesday, January 5, 2010

Warm Napa Cabbage Salad with Bacon, Blue Cheese and Apple

Add some chicken to this and you have a meal.

2 T. dijon Mustard
2 T. white wine vinegar
1 1/2 lb head Napa cabbage
1 8oz head radicchio
1/2 lg Granny Smith apple, 1/2 lg Gala apple, sliced
5 thick slices applewood bacon slices
1 c blue cheese
extra virgin oliive oil
salt and pepper

Whisk mustard and vinegar in small bowl for dressing, add salt and pepper.. Heat olive oil in large pot.  Add bacon and cook until crisp.  Add cabbage and radicchio; stir until wilted, about 1 minute.  Transfer cabbage mixture to large bowl.  Add mustard dressing, apple and cheese to bowl and toss.

Serves 4

Pears with Blue Cheese and Proscuitto

Recipe courtesy of Real Simple 2009

  • 2 pears (such as Bosc or Bartlett)
  • 2 teaspoons fresh lemon juice
  • 3 ounces blue cheese
  • 6 ounces thinly sliced prosciutto
  • 1 cup arugula


  1. Core and slice the pears into 8 wedges each and toss with fresh lemon juice.
  2. Cut the blue cheese into small pieces; cut the prosciutto in half lengthwise.
  3. Roll up an arugula leaf, a piece of pear, and a piece of cheese in the prosciutto.


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