I found this recipe on Food Network and there isn't a whole lot I would change about it. It is supposed to be for grilling, but since it is 9* out the chances of me doing anything more than whining out there are slim. I cooked the chops in the skillet and it still turned out really tasty, but once the weather is nice I plan on throwing them on the grill. Since I'm ready for winter to be over, I will give you a great summertime dinner recipe and we can all pretend it's a little warmer outside.
Marinade:
1/4 teaspoon lime zest
2 limes, juiced
1 Tbs honey
1 small shallot, chopped (if you don't know what this is, you will find it in the produce section right where the onions and cloves of garlic are located. It's related to the onion but has a sweeter, milder flavor and it's about the size of a head of garlic. You can store these for about 6 months so they're great to have on hand.)
1 jalapeno, seeded and chopped
1 garlic clove, chopped (and of course, you can always throw more in!)
1/2 cup extra-virgin olive oil
dash of salt
Pineapple Salsa:
1/2 pineapple, diced and cored (I found a fresh pineapple on sale so that's what I used, but canned will work just fine too. Probably about 2 cups worth is what it amounted to, give or take, and of course drain it)
1 tomato, diced
1/2 red onion, minced
1/2 jalepeno, diced
1 Tbs fresh, chopped cilantro leaves (I like a little more cilantro in my dishes)
1 lime, juiced
salt and pepper
4 bone-in, center cut pork chops (or whatever is on sale, bone-in, boneless. Doesn't matter, just be sure to trim the fat off!)
For the marinade:
Blend all the ingredients in a large bowl. Place in a large resealable plastic bag along with the pork chops and marinate for about 3 hours. (This is a great make ahead recipe, mine marinated a little longer and I just put the chops in the bowl I mixed it up in and covered it with the lid. Just be sure you either turn them over in the bowl or flip it upside down to make sure the chops get good and coated with the marinade.)
For the salsa:
Mix all the salsa ingredients together in a bowl. Set aside for at least 10 mins to let the flavors meld. (I actually made this the night before and put it in the fridge. I think with salsa's like this the longer they have a chance to sit the better)
Preheat the grill to a medium heat (if you're using gas). Remove chops from marinade and place on the grill. Probably about 8 to 10 mins per side depending on the thickness of the chops. Let rest 5-10 mins before slicing. Spoon the salsa on top.
I served this over some brown rice and it was a really good meal that didn't take a lot of time since I made most of it the night before.
According to papayahead.com (thank's Jer!) this recipe is 339 calories per serving. However, I'm guessing it's a bit less than that since the marinade isn't 100% absorbed in to the chops.
Thursday, February 25, 2010
Wednesday, February 24, 2010
Bruschetta and Cheese-Stuffed Chicken Breasts
I think I've shared this with a few people before but I thought I would post it anyway. It is cheap to make, having very few ingredients, and is super tasty!
1 can Italian-style diced tomatoes, undrained (try and find a low-sodium variety if you can. It should help cut back a little on the amount in the recipe, which is probably the only negative I personally have with it)
1 1/4 cups shredded part-skim mozzarella cheese, divided (I usually use a little more, you can't have too much cheese!)
1/4 cup chopped fresh basil (if you can't find this then the dried basil or italian seasoning from your spice cabinet will work fine too. You will obviously not want to use this much, however)
1 pkg Stove Top (or store brand) stuffing mix for chicken
8 boneless chicken breast halves, 2lb. (these will need to be tenderized until they're about a 1/4 " thick, or as close as you can get to that. I can always find them pre-tenderized at Hy-Vee, a little more expensive but worth not having to mess with it myself)
1/3 cup Kraft roasted red pepper Italian with parmesan dressing (I can't ever find this, so I'm not sure if they still make it. Last time I used a sun-dried tomato Italian dressing. Anything like that you can find will work just fine)
Mix tomatoes, 1/2 cup of the cheese, basil, and stuffing in a mixing bowl till just moistened.
Spread the mixture on top of each tenderized chicken breast. Starting at the narrow end, tightly roll up each breast and place seam side down in a 13x9 baking dish. Drizzle with the dressing.
Bake @350* for 40 mins, top with the remaining cheese, and bake another 5 mins or until cheese is melted.
Since it's just Alan and I at home, 8 chicken breasts is way too much for me to make. I usually make about 4 and then place the rest of the stuffing mixture around the breasts in the pan and bake it that way. Then all you really need is a veggie for a side dish and dinner is done!
Nutrition:
Calories 280; Total fat 8g; Sat. fat 3g; Cholesterol 80mg; Sodium 880mg; Carbohydrate 20g; Dietary fiber 1g; Sugars 5g; Protein 32g; Vitamin A 10%; Vitamin C 15%; Calcium 15%; Iron 10%
1 can Italian-style diced tomatoes, undrained (try and find a low-sodium variety if you can. It should help cut back a little on the amount in the recipe, which is probably the only negative I personally have with it)
1 1/4 cups shredded part-skim mozzarella cheese, divided (I usually use a little more, you can't have too much cheese!)
1/4 cup chopped fresh basil (if you can't find this then the dried basil or italian seasoning from your spice cabinet will work fine too. You will obviously not want to use this much, however)
1 pkg Stove Top (or store brand) stuffing mix for chicken
8 boneless chicken breast halves, 2lb. (these will need to be tenderized until they're about a 1/4 " thick, or as close as you can get to that. I can always find them pre-tenderized at Hy-Vee, a little more expensive but worth not having to mess with it myself)
1/3 cup Kraft roasted red pepper Italian with parmesan dressing (I can't ever find this, so I'm not sure if they still make it. Last time I used a sun-dried tomato Italian dressing. Anything like that you can find will work just fine)
Mix tomatoes, 1/2 cup of the cheese, basil, and stuffing in a mixing bowl till just moistened.
Spread the mixture on top of each tenderized chicken breast. Starting at the narrow end, tightly roll up each breast and place seam side down in a 13x9 baking dish. Drizzle with the dressing.
Bake @350* for 40 mins, top with the remaining cheese, and bake another 5 mins or until cheese is melted.
Since it's just Alan and I at home, 8 chicken breasts is way too much for me to make. I usually make about 4 and then place the rest of the stuffing mixture around the breasts in the pan and bake it that way. Then all you really need is a veggie for a side dish and dinner is done!
Nutrition:
Calories 280; Total fat 8g; Sat. fat 3g; Cholesterol 80mg; Sodium 880mg; Carbohydrate 20g; Dietary fiber 1g; Sugars 5g; Protein 32g; Vitamin A 10%; Vitamin C 15%; Calcium 15%; Iron 10%
Sunday, February 21, 2010
Crock-Pot Fajitas
So, I had this recipe for a "Fragrant Shredded Beef Stew", sounded fancy and the ingredients were simple. I made it and it was pretty good. But it lacked something. That's when Alan came up the stairs and said, "I liked it but really I'd just stick it on a sandwich next time." Ah Ha... it was just a pile of tasty beef. To me a stew indicates something more substantial than a bowl of meat. This did not exactly live up to those standards. I did remember a recipe I already had in mein repetoire however. I can't tell you the calorie count, and really the final total will depend on what you pile on top of your finished concoction to make a tasty fajita. But the ingredients were fairly similar to the stew, just with more vegetables and no broth. So I have to assume it's around the same 250-300 calories that the stew I made was. I'm going to go with that and share a tasty easy dish that once again uses the Crock-Pot. And who doesn't love that?
1 1/2 lbs flank steak *(I have to say here, don't spend the money on flank steak unless it's on sale, it is a more expensive cut of meat when really, a package of stew meat will be just as good in this dish)
1 onion
1 green pepper
1 red pepper *(please spend the extra $.50 on a red pepper, the reds and yellows do have a bit of a different taste and they are also part of what makes this dish so good to look at!)
1 jalepeno pepper *(you like it spicier? Throw in two!)
1 Tbs cilantro *( I haven't yet tried this with fresh cilantro, but I'm sure that would be even better. I'd say about 1/4 cup would do the trick)
2 cloves garlic *(more if you'd like)
1 tsp chili powder *(if you have it on hand, try using chipotle chili powder, it's got a little more heat and a smokier flavor which could really be good. It's a little expensive as far as spices go, but having lots of different spices on hand is a good way to add flavor to healthier meals without salt being the boring old go-to.)
1 tsp cumin
1 tsp coriander
1 8 oz can diced tomatoes *(if you can find a low sodium variety that would be great)
salt to taste
- Place all ingredients in a crock-pot. Cook on low 8-10 hours, or on high 4-5 hours.
serve on warm flour tortillas (a whole grain version would kick up the health factor) with cheese, lettuce, sour cream, etc. Anything you like on a taco you'll like on these!
p.s. as soon as I figure out how exactly to put up pictures on these posts I will try my best to do so, that way you can see the finished product!
1 1/2 lbs flank steak *(I have to say here, don't spend the money on flank steak unless it's on sale, it is a more expensive cut of meat when really, a package of stew meat will be just as good in this dish)
1 onion
1 green pepper
1 red pepper *(please spend the extra $.50 on a red pepper, the reds and yellows do have a bit of a different taste and they are also part of what makes this dish so good to look at!)
1 jalepeno pepper *(you like it spicier? Throw in two!)
1 Tbs cilantro *( I haven't yet tried this with fresh cilantro, but I'm sure that would be even better. I'd say about 1/4 cup would do the trick)
2 cloves garlic *(more if you'd like)
1 tsp chili powder *(if you have it on hand, try using chipotle chili powder, it's got a little more heat and a smokier flavor which could really be good. It's a little expensive as far as spices go, but having lots of different spices on hand is a good way to add flavor to healthier meals without salt being the boring old go-to.)
1 tsp cumin
1 tsp coriander
1 8 oz can diced tomatoes *(if you can find a low sodium variety that would be great)
salt to taste
- Place all ingredients in a crock-pot. Cook on low 8-10 hours, or on high 4-5 hours.
serve on warm flour tortillas (a whole grain version would kick up the health factor) with cheese, lettuce, sour cream, etc. Anything you like on a taco you'll like on these!
p.s. as soon as I figure out how exactly to put up pictures on these posts I will try my best to do so, that way you can see the finished product!
Saturday, February 20, 2010
Slow-Cooker Braised Pork with Salsa
Okay so I know I surprising number of people who don't like pork. I don't get it... you can only have beef and chicken so many times in a week. Therefore, my first recipe is something different.
3 lbs boneless pork shoulder or butt *(whatever cut is on sale at the store would work fine)
1 1/2 cups prepared tomatillo salsa *(I used Pace verde salsa, since I like spicy things, next time I'm going to use a brand with a "hot" version)
1 3/4 cups reduced-sodium chicken broth
1 medium onion *(always with the too much onion. Half that. Try throwing in a couple of garlic cloves, those guys are always in style)
1 tsp of cumin seeds or ground cumin
3 roma tomatoes *(slice up one or two more, even for the tomato phobe they aren't that present in the dish but give it a nice color. Food can be beautiful too!)
1/2 cup fresh cilantro, divided
Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high. First off, I think any cut of pork roast would work. Whatever you find on sale at the store. I couldn't find one less than 5 lbs so I cut it in half and put the rest in the freezer. It sounds like a lost of meat but once you trim all the fat a good 1/4 of it is gone.
Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
I made this the night before and cooked it on "low" for about 10 hours. Whatever works best for your schedule.
With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
These instructions about the slotted spoon and the skimming and yada yada... I thought that was weird. I did it though. The boiling did help bring some of the fats to the surface. However, I also thought 20 mins was unnecessary (that word looks weird, is it spelled right??). It was more like 10 minutes while my rice was cooking. I mean seriously, what is there that's going to thicken that much? It's salsa and chicken broth.
To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.
Anyway, the taste was really good. I served it over brown rice which I must confess is not as tasty as white (stupid diets). I love meats in a slow cooker, amazingly tender. And I love any excuse to throw some fresh cilantro and a dash of sour cream on top of a dish. Here are the nutrition facts for this particular dish. I promise to put this up if the recipe gives it.
Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
I made this the night before and cooked it on "low" for about 10 hours. Whatever works best for your schedule.
With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
These instructions about the slotted spoon and the skimming and yada yada... I thought that was weird. I did it though. The boiling did help bring some of the fats to the surface. However, I also thought 20 mins was unnecessary (that word looks weird, is it spelled right??). It was more like 10 minutes while my rice was cooking. I mean seriously, what is there that's going to thicken that much? It's salsa and chicken broth.
To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.
Anyway, the taste was really good. I served it over brown rice which I must confess is not as tasty as white (stupid diets). I love meats in a slow cooker, amazingly tender. And I love any excuse to throw some fresh cilantro and a dash of sour cream on top of a dish. Here are the nutrition facts for this particular dish. I promise to put this up if the recipe gives it.
8 generous 3/4 cup servings
Per serving: 252 calories; 10 g fat (4 g sat, 4 g mono); 141 mg cholesterol; 7 g carbohydrates; 50 g protein; 1 g fiber; 278 mg sodium; 854 mg potassium.
Nutrition Bonus: Zinc (27% daily value), Potassium (24% dv).
1 Carbohydrate Serving
1 Carbohydrate Serving
Exchanges: 1 vegetable, 3 medium-fat protein
Friday, February 19, 2010
If I was Catholic I'd give up four letter words for Lent... and "diet" is one of them
So here I am, 28 years old, in love with food, and wanting to lose weight. The thought of giving up any food makes me want to slap on a pair of elastic band pants, pick up a pint of Ben & Jerry's, and climb under the covers in my bed...forever. However, with that not being an option, (not to mention the pants I just bought for work are a size rip-the-tag-out) I am stuck saying the word I never thought I'd let leave my lips... or keyboard. Diet. Eek!
Step one: I joined a gym. This is not a big deal; I like working out. I like thinking about the fact that someday down the line I'll actually be in shape. And I love that joining a gym does not interrupt my love of television because they have them plastered everywhere! (judge me if you must but I am a TV junkie).
Step two: Diet. What a mean little word. After my fitness assessment and the personal trainer spiel the gym gave me, they also demonstrated the nutrition website I can be a member of for a low low fee. It looked basically like the same thing all the diets (online, books, creepy dude bumming money on the exit ramp) were telling me to do.
Breakfast : 8oz Orange juice
1/2 grapefruit
1 slice cardboard
Lunch: 2 oz. tuna on half a piece of 50 grain whole wheat bread
4 oz. of light fat free fun free plain yogurt with some granola for a treat
And on and on....
Real girls don't eat like that... like I get that counting calories is important, I get that you need to have a well rounded diet. But just looking at some computer telling me what I'm going to eat every day, ugh. That takes the fun right out of food.
So, my mission is to find recipes not more than 500 calories a serving that are fun to make, easy to find ingredients for, and taste good. After I try them out I will post the recipes as I found them, along with ways I think they could be changed for the better (esp if they can become tastier.) If there are any healthy recipes you want to try but are afraid they'll be bad send them my way! Think of me as your guinea pig (and maybe don't tell Alan haha).
Step one: I joined a gym. This is not a big deal; I like working out. I like thinking about the fact that someday down the line I'll actually be in shape. And I love that joining a gym does not interrupt my love of television because they have them plastered everywhere! (judge me if you must but I am a TV junkie).
Step two: Diet. What a mean little word. After my fitness assessment and the personal trainer spiel the gym gave me, they also demonstrated the nutrition website I can be a member of for a low low fee. It looked basically like the same thing all the diets (online, books, creepy dude bumming money on the exit ramp) were telling me to do.
Breakfast : 8oz Orange juice
1/2 grapefruit
1 slice cardboard
Lunch: 2 oz. tuna on half a piece of 50 grain whole wheat bread
4 oz. of light fat free fun free plain yogurt with some granola for a treat
And on and on....
Real girls don't eat like that... like I get that counting calories is important, I get that you need to have a well rounded diet. But just looking at some computer telling me what I'm going to eat every day, ugh. That takes the fun right out of food.
So, my mission is to find recipes not more than 500 calories a serving that are fun to make, easy to find ingredients for, and taste good. After I try them out I will post the recipes as I found them, along with ways I think they could be changed for the better (esp if they can become tastier.) If there are any healthy recipes you want to try but are afraid they'll be bad send them my way! Think of me as your guinea pig (and maybe don't tell Alan haha).
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