Mustard Vinegrette

1 small onion, chopped (I used yellow)
1 tablespoon mustard (I used spicy brown--also good would be dijon, stone ground, etc)
2 tablespoons sugar
1 teaspoon minced garlic
1/2 cup vinegar (I used plain--its what I had)
1 1/2 cups salad oil
3/4 teaspoon salt
1/2 teaspoon pepper

Place all ingredients in the blender and puree for awhile. The result should be a well blended dressing that doesn't separate.

Smoked Salmon Salad

It's 'S' week at Maren's school, so in honor of her we had an 'S' themed dinner. What better than smoked salmon salad?! Here's what we ate:

Lots of mixed greens
Mustard Vinegrette salad dressing (Shannon...I tried to remember your dressing. Am I close? I think yours was better!)
Cherry tomatoes
Parmesean Cheese
Elbow Macaroni (cooked, of course)
Smoked Salmon (ours was a black pepper version--very yummy)

Toss the mixed greens with the dressing and place it in salad bowls. Sprinkle some parmesean over each dish, add some cherry tomatoes and macaroni and top it with the salmon. So easy!!

Grilled Pineapple Salsa

From Cooking Light:

Yield
3 cups (serving size: 1/3 cup)

Ingredients
5 (1-inch) slices fresh pineapple (about 4 1/2 pounds)
1 red bell pepper
1 yellow bell pepper
Cooking spray
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 1/2 teaspoons minced crystallized ginger
2 jalapeño peppers, seeded and minced
1 drained canned chipotle chile in adobo sauce, minced

Preparation

Preheat grill.

Place first 3 ingredients on a grill rack coated with cooking spray; grill 3 minutes on each side. Discard stems and seeds from bell peppers; dice pineapple and bell peppers. Combine pineapple, bell pepper, onion, and remaining ingredients; toss gently.

Nutritional Information
Calories: 36 (10% from fat)
Fat: 0.4g (sat 0.0g,mono 0.1g,poly 0.1g)
Protein: 0.6g
Carbohydrate: 8.7g
Fiber: 1.1g
Cholesterol: 0.0mg
Iron: 0.7mg
Sodium: 11mg
Calcium: 13mg

Adobo Grilled Pork Tenderloin with Pineapple Salsa

From Cooking Light:

Yield
8 servings (serving size: 3 ounces pork and 1/3 cup salsa)

Ingredients
1 cup fresh lime juice (about 8 limes)
2 teaspoons black pepper
2 teaspoons dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons salt
6 garlic cloves, crushed
2 pounds pork tenderloin
1 1/2 teaspoons olive oil
Cooking spray
1/4 cup coarsely chopped fresh cilantro
2 tablespoons finely chopped green onions
Grilled-Pineapple Salsa (see additional recipe)

Preparation
Combine first 6 ingredients in a 2-quart baking dish. Trim fat from pork. Place pork in dish, turning to coat; cover and marinate in refrigerator 1 hour, turning pork occasionally.

Prepare grill.

Remove pork from dish; discard marinade. Brush with oil. Insert a meat thermometer into thickest portion of pork. Place on a grill rack coated with cooking spray; grill 25 minutes or until thermometer registers 160° (slightly pink). Cut into 1/4-inch-thick slices. Sprinkle with cilantro and green onions. Serve with Grilled-Pineapple Salsa.

Nutritional Information
Calories: 194 (26% from fat)
Fat: 5.6g (sat 1.6g,mono 2.6g,poly 0.7g)
Protein: 25.5g
Carbohydrate: 10.5g
Fiber: 1.5g
Cholesterol: 79mg
Iron: 2.8mg
Sodium: 306mg
Calcium: 42mg

Chicken and Summer Vegetable Tostadas

Yum! We had this for dinner tonight and it was really good. I used rotisserie chicken instead of chicken breast tenders, frozen corn, queso fresco instead of monterey jack. I used a fresh tomatillo salsa as well. Since the chicken was already cooked, I just sauted the onions with the cumin, salt and pepper, and then added the corn and zucchini, cooked that for a couple of minutes, and then added the salsa and chicken and heated it through. This recipe is so easy and definitely one to try.

From Cooking Light:

Ingredients
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini (about 4 ounces)
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas
Cooking spray
1 cup (4 ounces) shredded Monterey Jack cheese

Preparation

Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Nutritional Information
Calories: 398 (30% from fat)
Fat: 13.1g (sat 5.9g,mono 4.1g,poly 1.2g)
Protein: 32.5g
Carbohydrate: 36.7g
Fiber: 3.1g
Cholesterol: 75mg
Iron: 1.4mg
Sodium: 799mg
Calcium: 236mg

Pan Fried Onion Dip

This is from my sister in law, Carol, who is seriously one of the best cooks I know. Everything she makes is wonderful, so you know this will be good. I am always quite excited to see this as an appetizer at her house... :)

Pan-Fried Onion Dip
Makes 2 cups
Barefoot Contessa Cookbook

2 large yellow onions
4 Tablespoons unsalted butter
¼ cup vegetable oil
¼ teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
½ cup sour cream
½ cup good mayonnaise


Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 3 cups of onions.)

Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream, and mayonnaise in the bowl of a food processor and pulse until smooth. Add the onions and mix well. Taste for seasonings.

Serve at room temperature.

Cranberry Pork Roast

This recipe came from my friend Molly a few years ago, and I have made it a few times. It is so easy, yet nice enough to serve to guests on a special occasion (I made it for Christmas Eve this year). Personally, I think it is best if you double the sauce mix.

3 pound pork loin roast, cut in half crosswise
1 can whole berry cranberry sauce
1 Tablespoon brown sugar
1 teaspoon yellow mustard
Cooking spray

Coat the roast halves with the cooking spray. Place a large nonstick skillet over medium high heat until hot. Add roast halves and brown on all sides. Place roast halves in a crock pot coated with cooking spray.

Combine cranberry sauce, brown sugar and yellow mustard; pour over roast.

Cook on high for one hour, and then on low for 6 hours. Depending upon your crock pot and the size of your roast, the cooking time might have to be adjusted. The best way to cook it is with a thermometer inserted--cook to about 155 or 160 degrees.

Crustless Ham Quiche

Tonight we had a ham quiche that was quite good. I baked a ham this last weekend, so I had some leftovers to use up. I found a recipe and changed it a bit to what I wanted. Here's what I ended up with:

Ingredients

1 cup ham, diced
1 cup onion, diced
1 cup bell pepper, diced
1 Tablespoon butter
1/4 cup cheddar cheese
1 cup swiss cheese
1 1/2 cup lowfat milk
1/2 cup half and half
5 eggs
1/4 cup dry bread crumbs
Cooking spray
Pepper to taste

Preheat the oven to 425 degrees. Coat a 9x9 baking dish with cooking spray and spread bread crumbs evenly over the bottom of the pan.

Saute the ham, onion and bell pepper with butter over medium heat until onions are translucent (about 5-10 min). Place in baking dish over bread crumbs and spread cheeses evenly over ham mixture. Sprinkle freshly ground black pepper over cheese.

Mix together milk, cream and eggs--whisk until smooth. Pour egg mixture over cheese and bake 25-30 minutes until middle is set and top is browned.

Fish Tacos with Mango Avocado Salsa

These are super easy, and really yummy. If you don't want to deal with a fresh mango or can't find any ripe ones, just use the frozen or jarred variety.

From Cooking Light, via my mom:

1 mango, peeled, pitted and cut into 1/3 inch cubes
1 firm-ripe avacado, cut into 1/3 inch cubes
2 scallions, thinly sliced (or a small onion, diced)
1/2 c. chopped fresh cilantro leaves
2 T. fresh lime juice, plus wedges for serving

1 3/4 tsp. kosher salt
3 T. cornmeal
1 tsp. cumin
1 tsp. chili powder
1 lb. white fish, such as halibut or flounder, cut into 3/4 inch cubes (I like strips better, myself)

4 T. canola oil
16 (6 inch) corn tortillas

2 jalapenos, halved, ribs and seeds discarded, thinly sliced (I diced mine)

Salsa
Place mango, avacado, scallion, cilantro, juice and 1/2 tsp salt in a bowl. Toss gently.

Tacos
Combine cornmeal, cumin, chili powder and 3/4 tsp. salt in a bowl. Add fish and toss until well coated. Discard excess coating.

Using 2 tablespoons oil, lightly brush onto one side of each tortilla. Heat a large nonstick skillet over moderately high heat. Add tortillas in pairs with uncoated sides together, and cook turning once, until just golden and starting to crisp, 2-4 minutes. Transfer to a plate and cover with a towel.

Heat remaining 2 tablespoons of oil in the same skillet. Add jalapeno and fish, tossing to coat with oil. Cook, stirring occasionally, until fish is just cooked through, 4-5 minutes. Spoon into paired taco shells. Serve with salsa, lime wedges and hot sauce, if desired.

Split Pea Soup

This recipe from Cooking Light is awesome...except it needs the addition of ham, of course. I simmer a ham bone until all the meat has fallen off, I shred the peices of ham, and then use the stock to make the soup (as a replacement for the vegetable stock, salt, and water in the recipe). Of course, this will change the nutrition info at the bottom. Other changes I make: a bag of shredded carrots rather than diced carrots, I don't blend the whole thing (just part of it because I like my soup chunkier), I use dried parsley instead of fresh, and no sour cream.

6 servings (serving size: 1 cup soup and 2 teaspoons sour cream)

Ingredients
1 1/2 cups green split peas
2 teaspoons olive oil, divided
2 cups chopped onion
1 cup diced carrot
1 bay leaf
1 tablespoon minced garlic cloves, divided (about 3 cloves)
1 tablespoon minced fresh rosemary, divided
1 teaspoon paprika
1/4 teaspoon black pepper
1 tablespoon tomato paste
1 tablespoon low-sodium soy sauce
4 cups water
2 cups Vegetable Stock or 1 (14 1/2-ounce) can vegetable broth
1 teaspoon salt
1/4 cup chopped fresh parsley
1/4 cup low-fat sour cream

Preparation
Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add tomato paste and soy sauce; cook until liquid evaporates, scraping pan to loosen browned bits.

Drain peas. Add peas, 4 cups water, Vegetable Stock, and salt to onion mixture; bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour, stirring often.

Discard bay leaf. Place half of soup in blender or food processor; process until smooth. Pour pureéd soup into a bowl. Repeat procedure with remaining soup.

Combine 1 teaspoon oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir parsley mixture into soup. Spoon soup into bowls; top each with sour cream.

Note: If you use canned broth instead of Vegetable Stock, omit the added salt.

Nutritional Information
Calories: 233 (14% from fat)
Fat: 3.5g (sat 1.1g,mono 1.6g,poly 0.5g)
Protein: 13.7g
Carbohydrate: 38.7g
Fiber: 4.8g
Cholesterol: 4mg
Iron: 2.9mg
Sodium: 559mg
Calcium: 65mg

Chicken Pot Pie

Need some comfort food? This recipe from my friend Jane is a staple around here--especially for leftover rotisserie chicken. Yum!

Mix the following ingredients in a 9 x 13 baking dish:

2-4 cups cooked, shredded chicken
2-4 cups frozen vegetables, slightly thawed (I usually use peas, carrots and broccoli)
1 can cream of chicken soup (I use 98% fat free soups)
1 can cream of celery soup
5 oz milk (I use fat free)
1/2 cup chicken broth
1/2 tsp ground black pepper
1-2 tsp thyme

Topping:

Mix together
1 1/2 cups bisquick (I use the heart healthy kind)
1 1/2 cups milk
1/2 cup of butter (but you really could use less...)

Pour the topping (it's pretty thin) over the chicken mixture and bake at 350 for 45-60 minutes.

Zucchini Bread

This is my Grandma's recipe--and my all time favorite zucchini bread. I love that it always makes me think of my Grandma and her fabulous baking skills.

Remember to not overmix the batter once the flour has been added to the mixture.

3 eggs
1 cup oil
2 cups grated zucchini
2 tsp vanilla
3 cups flour
2 cups sugar
1 tsp salt
1 tsp soda
1/4 tsp baking powder
3 tsp cinnamon

Beat eggs. Add oil, zucchini and vanilla. Mix together dry ingredients and add to zucchini mixture.

Pour batter into greased loaf pan (if you put a piece of wax paper on the bottom of the pan it makes removal very easy!). Bake 1 hour 15 minutes at 350 degrees.

Let bread cool for about 10 minutes and then remove it from the pan.

Chicken Enchiladas

These enchiladas are always a hit. I made them for friends the other night and got lots of compliments. They are so easy and really pretty good for you (pretty low in fat). I make them pretty much according to the recipe. I usually just simmer the chicken breasts in a small amount of water with a carrot, some celery and an onion for about 2 hours on a really low temperature and then shred the chicken with my fingers once it is cool. I have made these enchiladas with chicken that has been marinated in some combination of mexican spices and grilled....mmmm that makes VERY good enchiladas.

From Cooking Light April 2006:

(4 servings)

Ingredients
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)

Preparation

Preheat oven to 425°.

Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.

Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.

Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

Nutritional Information
Calories: 327 (26% from fat)
Fat: 9.5g (sat 4.4g,mono 2.9g,poly 1.3g)
Protein: 28.5g
Carbohydrate: 31g
Fiber: 3.3g
Cholesterol: 78mg
Iron: 1.8mg
Sodium: 493mg
Calcium: 149mg