Category Archives: Main Dish

Herb-Crusted Pork Tenderloin

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Herb-crusted Pork Tenderloin with Roast Vegetables.

Herb-crusted Pork Tenderloin with Roast Vegetables.

After being disappointed in how my pork tenderloins were turning out I was about ready to give up trying to prepare one that was enjoyable, when I came up with the recipe for Pork Tenderloin with Mushroom Sauce.  Since I first posted that recipe back in February I have found another recipe that we like so well, that I have made it twice already.   This one keeps all the meat juices inside, by sealing the outside with a layer of mustard, and a coating of well-seasoned bread crumbs.

I’ve used Parmesan cheese in place of the Romano, and honey-mustard instead of Dijon, and it is great either way.  A traditional way to serve it would be with mashed potatoes and a salad.  However I like to add a mixture of compatible vegetables into the pan with the pork and roast everything together as a one-pan meal, and then serve a side salad.

Succulent is the best description for this pork tenderloin.

Succulent is the best description for this pork tenderloin.

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HERB-CRUSTED PORK TENDERLOIN

Yield:    4 servings

INGREDIENTS

  • 1/2 cup Panko crumbs
  • 1 Tablespoon fresh parsley, chopped
  • 2 Tablespoons grated Romano cheese
  • 1 tsp. dried thyme
  • 1/4 tsp. salt
  • 1  ( 1-lb. ) pork tenderloin, trimmed
  • 1 small clove garlic, minced
  • 1/2 tsp. fennel seeds, crushed
  • 2 Tbsp. Dijon mustard
  • cooking spray

1.  Preheat oven to 450*F     Lightly spray a shallow baking dish, large enough to hold the pork.

2.  Combine Panko, parsley, cheese, and thyme in a shallow dish.  Sprinkle pork with salt and pepper.

3.  Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork all over with the mustard mixture, then dredge with the crumb mixture,  patting to make it adhere.

"Frost" the pork with the mustard mixture, then cover with the seasoned crumbs.

“Frost” the pork with the mustard mixture, then cover with the seasoned crumbs.

4.  Place pork in the prepared pan, and bake at 450* for 25 – 30 minutes or until a thermometer registers 160*  (slightly pink).  Let stand a few minutes before slicing into 1/4-inch thick slices.

Note:   To roast vegetables in the pan with the pork, use a deeper baking dish, and lay the vegetable mixture into the dish.  An example mixture might be carrots, sweet potatoes, onion, and fennel all cut into chunks that will cook in the same time as the pork.

Mixed vegetables in the casserole.

Mixed vegetables in the casserole.

Once in the baking dish I drizzle all over with olive oil, and sprinkle with salt, pepper, and an herb mixture.  Toss to coat evenly, add about 1/2 cup water to the bottom of the dish, then place the seasoned pork on top of it all.

Place the pork on top.

Place the pork on top.

When I made this meal just recently, my husband declared it to be “fabulous”.  For dessert, I made  Blueberry Corn Cakes with Lemon Sauce.  Stop back tomorrow when I will be describing how to make that perfect ending to a perfect meal.

A feast, indeed!

A feast, indeed!

SOURCE:  Cooking Light

Cauliflower-Broccoli-Cheese Soup

Posted by deliciousonadollar in Quick Meals, Soups and tagged with , , , , , , ,

A quick post today featuring a soup that I made this past weekend when I had an abundance of broccoli and cauliflower on hand that needed using up.

Cauliflower-broccoli-cheese soup.

Cauliflower-broccoli-cheese soup.

After spending the morning outside spreading mulch and pruning some shrubs, Mr. D. and I were starving and ready for a break.  In just about 30 minutes I was able to have this thick, vegetable soup on the table ready for us to devour.  If you use frozen vegetables it takes even less time to make.  I didn’t realize a “made from scratch” vegetable soup could be ready in such a short time, and be so delicious.  It has only 150 calories per serving, and is low in fat and carbohydrates, yet satisfies and is filling.  To make it vegetarian, switch out the chicken broth and use vegetable broth instead, and omit the cheese.

CAULIFLOWER-BROCCOLI-CHEESE SOUP

Yield:   4 servings

Total time to make;  about 30 minutes

INGREDIENTS:

  • 1 tsp. canola oilIMG_4086
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 2 cups low-sodium chicken broth
  • 1 lb. frozen broccoli and cauliflower or 5 cups fresh, chopped
  • 1/2 cup fat free milk
  • 2 oz. reduced-fat cheddar cheese, shredded (1/2 cup)
  • 1/4 tsp. ground black pepper or to taste
  • 1/4 cup seasoned croutons
  • ground nutmeg for garnish

1.  In a large saucepan, heat oil over medium heat, add onion and cook until just beginning to brown.  Add garlic and continue cooking until onions are lightly browned.

2.  Add chicken broth, broccoli and cauliflower;  cover and bring to a boil.  Reduce heat and cook for 10 – 15 minutes or until vegetables are tender.

3.  Puree mixture with and immersion blender or a regular blender.  Return mixture to saucepan, add milk and heat through.

4.  Remove from heat and stir in cheese.  Season with pepper.  Sprinkle each serving with nutmeg and garnish with a few seasoned croutons.

Quick to make; filling and nutritious.

Quick to make; filling and nutritious.

Seasoned croutons add a little crunch to an otherwise smooth soup.

Seasoned croutons add a little crunch to an otherwise smooth soup.

Nutritional Profile:  150 calories, 6g. fat. 2g saturated fat, 15 g. carbohydrates, 4g sugars, 8g protein.

SOURCE:   found in a circular from my local grocery store

A Girl, A Grill, and a Portobello

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,

Once upon a time there was a girl (me), a grill (ours), and a portobello (mushroom).  But wait, I’m getting ahead of myself—-

Now that the weather is getting warmer, I look forward to having dinner outside on the deck.  I can smell the smoky aroma of something sizzling on the grill; and I start to salivate just thinking about it.  The only glitch in all of this is my somewhat shaky relationship with the grill.  I depend on Mr. D. to fire it up and tend to whatever there is cooking on it while I finish the other parts of the meal in the kitchen.  I admit I’m a “girly girl”  and leave things like barbecue tools, fire starters and oven mitts to the man of the house.  As a result we usually grill outside on the weekends or holidays when he is around.

On this day, however, my menu called for grilling portobello mushroom caps along with some vegetables for our meatless evening meal.

Grilled portobellos with Chopped Salad.

Grilled portobellos with Chopped Salad.

Big, meaty portobello caps remind me of hamburgers, so I was excited at the prospect of cooking them on the grill. I thought I could handle that, so I prepped the vegetables and cleaned the mushrooms in anticipation of my big moment(s) at the grill.

With a little smile on my face, thinking about the surprise I had in store, I went out to start the grill.  After removing the cover and lifting the lid, I was ready to turn it on—-open the gas tank, rotate the start dial to High, and press the starter button.  NOTHING HAPPENED.  Try it again, repeat the previous actions.  Still nothing. I know there’s gas in the tank.  Review the directions in the manual. I seem to be doing everything right.  Try one more time.  Still nothing.  I GIVE UP!  I think I need grill starting lessons.   Back into the kitchen I go to see how I can salvage a grilled meal not made on the grill.

Fortunately I have a grill pan and, although on the small side, I was able to make use of it to cook the various components for our dinner. Where everything was slated to go on the grill at one time, using the grill pan I cooked it  in stages and then put it all together for what turned out to be a very nice dinner .  A salad of grilled vegetables and beans tops portobellos smothered in cheese.

This was the happy ending!

This was the happy ending!

This is a meal that is low in calories (312), fat (20g), and carbohydrates (25).   I think the meal would have been a little more tasty if it had been cooked on the grill because of the flavoring the vegetables would have absorbed, but we enjoyed it just the same.   The directions I give here are the ones that go with the recipe for grilling outside, but the pictures show how I improvised.  LOL!

GRILLED PORTOBELLOS WITH CHOPPED SALAD

Yield:   4 servings

Ingredients for a meatless meal on the grill.

Ingredients for a meatless meal on the grill.

Ingredients:

  • 1/4 cup lemon juice
  • 3 Tablespoons extra virgin olive oil
  • 1/4 cup chopped fresh dill, or 2 tsp. dried dill
  • 3 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 large portobello mushroom caps, gills removed
  • 1  15 oz. can small white beans, rinsed and drained
  • 2 small bell peppers, quartered and seeded
  • 1 medium red onion cut into 1/4-inch thick slices
  • 1 medium zucchini, cut lengthwise into 1/4-inch slices
  • 1 cup shredded cheese, such as cheddar, fontina, or swiss

Directions:

1.  Preheat grill to medium high.

2.  Combine lemon juice, oil, dill, garlic, salt and pepper in a large bowl.

Prepare the dressing.

Prepare the dressing.

Add mushroom caps and turn to coat.  Remove the mushrooms from the bowl.  Add white beans;  stir to coat.

3.  Place mushroom caps gill-side up on the grill with peppers, onion and zucchini.  Using a grill pan to contain all the vegetables, with the exception of the mushroom caps, keeps them from falling through the grates.  Grill the vegetables, turning once or twice, until they start to char and soften;  About 8 minutes for the mushrooms and 6 minutes for the rest.

Roasting peppers and onions smell sooo good!

Roasting peppers and onions smell sooo good!

Grill the zucchini to get some nice grill marks.

Grill the zucchini to get some nice grill marks.

Portobello mushroom caps on the grill.

Portobello mushroom caps on the grill.

4.  Turn the mushrooms gill-side up again.  Fill each one with 1/4 cup cheese and grill until the cheese is melted, about 1 minute more.

Fill the mushroom caps with cheese and let it melt.

Fill the mushroom caps with cheese and let it melt.

5.  Chop peppers, onion and zucchini and add to the bowl with the beans;  toss to combine.

Chop the veggies and add to the beans and dressing.

Chop the veggies and add to the beans and dressing.

Top each mushroom with about 1 cup of the grilled salad.      Oh, Yum!  this was sooo good.

All's well that ends well.

All’s well that ends well.

P.S.  This post would have been more aptly named “Along Came a Spider”,   because on investigation Mr. D. found a spider’s nest in the gas line that blocked the flow of gas to the starter button.  Defeated by a spider.   Dang!

SOURCE:   EATING WELL

Chicken Piccata

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Chicken Piccata

Chicken Piccata

The series of posts Eat Out at Home continues with this recipe for Chicken Piccata, a dish readily found in most any Italian restaurant.  Since I had a package of chicken cutlets to use I was torn between making Chicken Parmesan or Chicken Piccata.  Somehow the Parmesan recipe seemed a little heavy and more suited to cold weather, so this one won out,  since the light lemony sauce of this recipe seems to go with spring.

This recipe is quite simple to make and takes very little time.  It requires only  basic cooking skills, so even if you’re a newcomer in the kitchen, you will be successful.  Preparing the chicken cutlets ahead of time is a time saver. You can pound them out and dredge in flour in advance, then refrigerate them till its time to cook the meal.  Because cutlets are lean and cook in just a few minutes, they produce  very little drippings to use in a sauce, so dredging in flour first, then cooking them will help them to brown and  the flour acts as an emulsifier to slightly thicken the sauce.  The addition of lemon, white wine, chicken broth and capers creates the classic piccata flavors.   Knowing how to make this dish assures you of success when serving guests, since many people know about this entree, but are unaware of how easy it is to make.

A common way to serve chicken piccata is with pasta.  Linguine is a good choice as it will get coated by the sauce.  In my version I added some baby spinach to my nearly cooked pasta in the last minute of cooking,  just so it got a little wilted .  Drain the pasta/spinach combo, place in a large bowl or serving dish and place the chicken cutlets with their sauce poured over the top.   Molto Delicioso!

Chicken with its sauce poured over pasta with spinach.

Chicken with its sauce poured over pasta with spinach.

CHICKEN PICCATA

Makes  4 servings.   Increase all quantities accordingly to make more servings.

Ingredients:

  • 2  boneless, skinless chicken breasts, cut in half length-wise and pounded into cutlets.  (I was able to purchase a package of 4 chicken cutlets ready for use at the supermarket.)
  • salt and pepper

    Chicken cutlets, white wine, lemon, garlic and capers produce the classic flavors of this dish.

    Chicken cutlets, white wine, lemon, garlic and capers produce the classic flavors of this dish.

  • all-purpose flour
  • 2 Tbsp. vegetable oil
  • 1/4 cup dry white wine
  • 1 tsp. minced garlic
  • 1/2 cup low-sodium chicken broth
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. drained capers
  • 2 Tbsp. unsalted butter
  • fresh lemon slices
  • chopped fresh parsley for garnish

1.   Season cutlets with salt and pepper, then dredge in flour.  Add oil to a sauté pan and heat over medium-high heat.

2.  Saute cutlets 2 – 3 minutes on one side.  Turn cutlets oven and cook the other side, covered,  1 – 2 minutes.  Transfer cutlets to a warmed platter and keep warm.  Pour off any fat from the pan.

Browning the cutlets.

Browning the cutlets.

3.  Deglaze the pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

Deglaze the pan with wine and garlic.

Deglaze the pan with wine and garlic.

4.  Add broth, lemon juice, and capers.  Return cutlets to pan and cook on each side for 1 minute.  Transfer cutlets to serving dish.

5.  Finish sauce with butter and lemons.  Once butter melts, pour sauce over cutlets.

Finishing the sauce with butter and lemons.

Finishing the sauce with butter and lemons.

6.  Garnish with fresh parsley and serve immediately.

Chicken Piccata served with pasta and spinach.

Chicken Piccata served with pasta and spinach.

SOURCE:    CUISINE at Home

Pad Thai

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , ,
Pad Thai with Shrimp

Pad Thai with Shrimp

Recently I was in the mood for some Thai cooking so I decided to make this dish that I had seen made on the Food Network;  Sandra Lee’s Money Saving Meals.  It is extremely easy to make and quite tasty, coming very close in flavor to what I have eaten at a Thai restaurant located near us.  It is the kind of recipe that is very flexible, leaving you lots of room for additions and substitutions.  For example instead of the shrimp you could use chicken or tofu,  add green peas for some additional vegetables and color,  use thin spaghetti instead of rice noodles, and add peanut butter to the sauce if you like more peanut flavor or leave it out completely.  The spice level can also be adjusted by using more or less chile sauce.

IMG_4032

This meal could be completely vegetarian by using tofu, and vegetable broth in place of the chicken broth called for.  Although the recipe’s yield is for  four servings, my husband and I ate all of it at one sitting.  It was so good, in fact, we devoured it.  I really like this recipe for its versatility and I am sure I will be making it again.

Recipe:   PAD THAI

Yield:   4 servings

INGREDIENTS

  • 1  (8-ounce) package rice noodles

    Having everything prepped in advance means this dish goes together in a snap.

    Having everything prepped in advance means this dish goes together in a snap. (Pretend you see 2 eggs here!)

  • 2 Tablespoons canola oil, divided
  • 2 large eggs
  • 1/2 pound medium shrimp, shelled and deveined
  • 1 Tablespoon brown sugar
  • 3 Tablespoons soy sauce
  • 1 Tablespoon fish sauce
  • 1 Tablespoon chile sauce
  • 1 Tablespoon lime juice
  • 1 Tablespoon chopped garlic
  • 1/2 cup chicken broth
  • 1 carrot, grated
  • 3 scallions,  thinly sliced
  • 2 cups bean sprouts
  • 1/4 cup peanuts, coarsely chopped, for garnish ( I did not use these.)
  • 1/4 cup fresh cilantro, roughly chopped, for garnish

DIRECTIONS

1.  Bring a large pot of water to a boil and turn off the heat.  Add the rice noodles and let them soften, about 2 to 3 minutes.  Drain.

2.  In a wok or large saute pan, over high heat, add 1 Tablespoon oil.  When it is hot, add the eggs and cook until they are firm.  Remove them from the pan and let them cool a bit.  Roughly chop them and set aside.

3.  in the same pan, add the shrimp and sauté just until pink and cooked through. Set aide with the egg.

3.  In a small bowl, whisk together the brown sugar, soy sauce, fish sauce, chile sauce, lime juice, garlic, and broth.  Set aside.

4.  Add the remaining 1 Tablespoon oil to the pan along with the carrots, scallions, and bean sprouts and stir fry 1 minute.

Stir fry vegetables, then add noodles, shrimp and egg.

Stir frying the vegetables.

Add the reserved eggs, shrimp, noodles and sauce, stirring to coat everything completely.

Add noodles, shrimp and egg.

Add noodles, shrimp, eggs, and sauce.

Cook for another minute or so to warm everything through.  Serve garnished with peanuts and cilantro.

A delicious and very enjoyable meal.

A delicious and very enjoyable meal.

SOURCE:   Sanda Lee’s  Thrifty Thai,  Food Network

Eggplant Parmesan

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Eggplant Parmesan

Eggplant Parmesan

Eggplant, (aubergine in French, melanzane, in Italian),  is a vegetable that I am not overly fond of, and therefore don’t cook it very often.  However there is one dish that I really like and that is eggplant parmesan.  This can be a lengthy dish to prepare  what with slicing and breading, then cooking the eggplant before you even begin to put the remaining ingredients with it and baking it.  In addition, eggplant has the ability to absorb large amounts of oil that it is cooked in,  another reason why I seldom make it.

Eggplant Parmesan and pasta.

Eggplant Parmesan and pasta.

When I happened upon this recipe for EP.Parmesan I really took notice because the eggplant is baked after having been dredged in flour, egg, and panko. There is no oil involved for the eggplant to soak up, and the baked slices come out fork tender with a crisp outer crust.  Then you layer them in a baking dish with sauce and cheese, bake it up, and eat it  knowing you have made a dish that is low in fat ( 9 g. total; 5 g. saturated), yet still very tasty and healthy for you.

This casserole make 6 generous servings, and if you have any left over you might try warming it up, and serving it in a crispy hard roll for a great sandwich.

EGGPLANT PARMESAN

Yield   6 generous servings

INGREDIENTS

  • 1/3 cup all-purpose flour

    Aubergines from http://www.usda.gov/oc/photo/9...

    Aubergines from http://www.usda.gov/oc/photo/98c0468.jpg (Photo credit: Wikipedia)

  • 2 egg whites, lightly beaten with a little water (or use egg substitute, i.e., Egg Beaters)
  • 1  1/2 cups panko crumbs
  • 1  3/4 lbs. eggplant, cut into 1/2-inch slices
  • 3 cups marinara sauce, plus more if serving with pasta
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 cups reduced-fat shredded mozzarella
  • 10 – 12 large basil leaves
  • 1/2 cup Parmesan cheese
  • 1 package spaghetti, cooked according to pkg. directions  (optional)

1.  Heat oven to 375*F.  Using a large baking sheet, line with parchment paper and coat with nonstick cooking spray.

2.  Place flour, egg whites and panko in separate shallow dishes.  Dredge eggplant slices in flour, dip in egg, and coat with panko.  Place on prepared baking sheet and bake at 375* for 40 – 45 minutes until easily pierced with a fork.

Eggplant slices breaded and already baked.

Eggplant slices breaded and already baked.

3.  Spread 1 cup of sauce over the bottom of a 13 x 9 – inch baking dish.  Place half the eggplant slices over sauce and season with 1/8 tsp.  each of the salt and pepper.

A layer of sauce in the bottom of the dish, then eggplant, then more sauce.

A layer of sauce in the bottom of the dish, then eggplant, then more sauce.

Layer with 1 cup of sauce, 1 cup mozzarella and the basil, roughly torn into pieces.

Sprinkle with grated mozzarella and chopped basil.

Sprinkle with grated mozzarella and chopped basil.

Repeat layering with remaining eggplant, salt, pepper, sauce and mozzarella.

Next layer of eggplant in place, to be covered with more sauce and cheese.

Next layer of eggplant in place, to be covered with more sauce and cheese.

4.  Sprinkle 1/4 cup of the Parmesan over top and loosely tent with foil.  Bake at 375* for 30 minutes or until hot and bubbly.

All hot and melty with cheese.

All hot and melty with cheese.

5.  If desired serve with cooked spaghetti, remaining Parmesan and additional sauce.

Serve with pasta for a hearty, meatless meal.

Serve with pasta for a hearty, meatless meal.

SOURCE:   Family Circle.com/healthyfamilydinners

French Onion Steaks

Posted by deliciousonadollar in Main Dish and tagged with , , , ,
French onion Salisbury steak.

French onion Salisbury steak.

Years ago, when real steaks were out of the question because of their cost, Salisbury steak was a classic dish made with ground beef, and “fancied” up with a flavorful gravy and given an impressive name.   This was, of course, before my memory, but  my parents talked about  Salisbury Steak dinners, frozen and packaged as TV dinners.    I don’t know if these dinners even still exist,  perhaps not—they were awful, I hear.  Please don’t tell Swanson I said so!  : – )

Anyway, I came across this recipe in a rather old issue of Cook’s Illustrated that pairs the classic Salisbury Steak with another classic, French Onion Soup, giving that old recipe a new spin.  It even includes a crouton and melted cheese.

Dredging the lightly seasoned steak burgers in flour enhances browning and also gives body to the onion sauce.  Stove-top braising keeps the ground-beef patties moist and tender.  Sweet onions, like Vidalia give a milder flavor to the French onion sauce.  For a bolder taste, use yellow onions which are available year round.  If you are not an onion fan, I think this dish will win you over.

FRENCH ONION SALISBURY STEAK

SERVINGS:   Makes 4 steaks

For the steaks:

  • 1  1/4 lb. ground chuck  ( 80 – 85% lean)

    French onion Salisbury steak.

    French onion Salisbury steak.

  • 1/4 cup minced fresh parsley
  • 2 Tbsp. minced scallions
  • 1 tsp. salt
  • 1/2 tsp, black pepper
  • 2 Tbsp. all-purpose flour

For the sauce:

  • 1 Tbsp. olive oil
  • 2 Cups sliced onions  ( 2 large onions)
  • 1 tsp. sugar
  • 1 Tbsp. minced garlic
  • 1 Tbsp. tomato paste
  • 2 cups low-sodium beef broth
  • 1/4 cup dry red wine (optional)
  • 1/2 tsp. salt
  • 1/2 tsp. dried thyme
  • Cheese Toasts ( recipe below)
  • minced fresh parsley for garnish
  • Shredded Parmesan

1.  Combine ground beef, 1/4 cup parsley, scallions, salt and pepper.  Divide into four even portions and shape each into  3/4 – 1 – inch thick oval patties.

Form beef into 4 oval-shaped patties.

Form beef into 4 oval-shaped patties.

2.  Place 2 Tbsp. four in a shallow dish; dredge each patty in flour.  Remove and save 1 tsp. flour.

Dredge each patty in flour.

Dredge each patty in flour.

3.  Heat oil in a sauté pan over medium-high heat.  Add patties and sauté 3 minutes on each side, or until browned.  Remove from pan and keep warm.

Brown well on each side.

Brown well on each side.

Set aside while you make the onion sauce.

Set aside while you make the onion sauce.

4.  Add onions and sugar to pan;  saute 5 minutes.  Stir in garlic and tomato paste;  saute until paste begins to brown, 1 minute.  Sprinkle mixture with reserved flour; cook 1 minute.  Stir in broth, wine, salt and thyme.

Saute onions, garlic, tomato paste and thyme.

Saute onions, garlic, tomato paste and thyme.

5.  Return meat to pan, bring sauce to a boil.  Reduce heat to low, cover, and simmer 10 minutes.

Return beef patties to the pan and continue cooking in the sauce.

Return beef patties to the pan and continue cooking in the sauce.

Serve steaks on Cheese Toasts with onion sauce ladled over.  Garnish with parsley and Parmesan cheese.

IMG_4008

CHEESE TOASTS

  • 4 slices  Italian baguette, cut diagonally into 1/2 inch thick slices 
  • 2 Tbsp. unsalted butter at room temperature
  • 1/2 tsp. minced garlic
  • pinch of paprika
  • 1/4 cup shredded Swiss cheese
  • 1 Tbsp. shredded Parmesan

Preheat oven to 400*F.  Lightly spray a baking sheet or line with parchment paper.  Place bread slices on baking sheet.

Combine butter, garlic, and paprika; spread on one side of each slice of bread.  Combine cheeses and sprinkle evenly over butter.

Top each bread slice with seasoned butter and cheeses.

Top each bread slice with seasoned butter and cheeses.

Bake until bread is crisp and cheese is melted, 10 – 15 minutes.

Cheese toasts. Make extra to eat out of hand along with the meal.

Cheese toasts. Make extra to eat out of hand along with the meal.

French onion Salisbury Steak, served with spinach and strawberry salad.

French onion Salisbury Steak, served with spinach and strawberry salad.

SOURCE:   Cooks Illustrated

A Meal for Cinco de Mayo

Posted by deliciousonadollar in Main Dish, Quick Meals, Salads, Side Dish and tagged with , , , , , , , , , , , ,
Mexican chicken, yellow rice, and black bean and corn salad.

Mexican chicken, yellow rice, and Southwestern black bean salad.

With this Sunday coming up being the 5th of May, that means its Cinco de Mayo.  This Mexican holiday commemorates the victory of Mexican military over the French at the battle of Puebla during the Franco-Mexican War in 1862.  This relatively little known holiday is a big day in Mexico and Mexican and Chicano communities.  Over the past few years, since Mexican foods have become so popular here in the U.S., this little holiday has also gained importance and now provides a good reason/excuse for putting together a Mexican meal and perhaps having a party.  Pinatas anyone?

The Mexican Chicken recipe produces an extremely tasty dish that is low in calories, fat, and carbohydrates.  It can be served over rice, or wrapped in a tortilla, or simply eaten as is.

Mexican Chicken

Mexican Chicken

Along with it I served yellow rice, for those who can eat carbs, and a corn and black bean  salad.   The recipe for the salad is included here also.

The menu included Mexican Chicken, yellow rice, and corn and black bean salad.

The menu included Mexican Chicken, yellow rice, and Southwestern black bean salad.

I love this salad as it makes a great side dish, or appetizer served with chips.  It can also be used as a topping on taco salads or served with grilled meats.  Nutritionally, it is very low in saturated fat, and loaded with antioxidants.  The carbohydrates that the beans and corn provide are complex carbs for the most part, and do not have an immediate impact on blood sugar.  Use fresh sweet corn when it is in season, otherwise, frozen, thawed corn,  or canned corn will work just fine also.

MEXICAN CHICKEN

The menu includes all these ingredients plus chicken.

The menu includes all these ingredients plus chicken.

Servings:   about 4

Ingredients:

  • 1 pound boneless chicken breasts
  • 1 tsp. taco seasoning
  • salt to taste
  • 1/2 cup enchilada sauce
  • 4 oz. shredded cheddar cheese
  • 3 green onions, chopped

1.  Preheat oven to 350*F.   Grease or spray an 8-inch  baking dish.

2.  Sprinkle chicken on all sides with the taco seasoning.

Sprinkle chicken all over with taco seasoning.

Sprinkle chicken all over with taco seasoning.

Grill or pan sauté  until just cooked.  Remove from the pan or grill and cut into smaller bite-size pieces.

Pan grill or saute the chicken breasts.

Pan grill or saute the chicken breasts.

Cut into smaller pieces and coat with enchilada sauce.

Cut into smaller pieces and coat with enchilada sauce.

3.  Place chicken in the prepared baking dish, sprinkle with salt if desired, and add enchilada sauce.  Toss to coat with the sauce.  Sprinkle cheese over the top.

Spread in a baking dish.

Spread in a baking dish.

Top with grated cheese.

Top with grated cheese.

4.  Bake at 350* for 10 – 20 minutes until heated through and bubbly.  Scatter green onions over the top.

Once baked, sprinkle with green onions.

Once baked, sprinkle with green onions.

Serve over rice or wrapped in a tortilla if desired.  The yellow rice I served was Carolina brand packaged mix that only required water added before cooking.

Nutritional index:  calories, 266,  carb. 4 g.  fat, 12 g.

SOURCE:   genaw.com/low carb

IMG_3928

SOUTHWESTERN BLACK BEAN SALAD

SERVINGS:   about 6 – 8

Ingredients:

  • 15,5 oz. can black beans, rinsed and drained

    Corn and black bean salad with avocados.

    Southwestern black bean salad with avocados.

  • 9 oz, cooked corn, fresh or frozen (thawed if frozen)
  • 1 medium tomato, chopped,  or cherry tomatoes, halved
  • 1/3 cup red onion, chopped
  • 1 scallion, chopped
  • 1 1/2 – 2 limes, juiced
  • 1 Tbsp. olive oil
  • 2 Tbsp. fresh cilantro, chopped ( or more to taste)
  • salt and pepper to taste
  • 1 medium avocado, diced
  • 1 jalapeño, diced.  (optional)

Directions:

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.

Squeeze fresh lime juice into the mixture (to taste) and olive oil.  Marinate in the refrigerator for 30 minutes.   Add avocado before serving.

A delicious side dish, topping or dip, and so good for you!

A delicious side dish, topping or dip, and so good for you!

Nutritional profile:  Wt. Watcher Points+;  2 pt.,  calories: 79.5,   fat:  3.5 g.,  Carb:  12 g. Sodium:  127mg.(with no added salt)

SOURCE:    skinnytaste.com

Pineapple Chicken (or Turkey) Salad

Posted by deliciousonadollar in Dressings, Sauces, Quick Meals, Salads, Sandwichs and tagged with , , , , , ,
Pineapple chicken salad

Pineapple turkey salad

This is one of my favorite ways to make use of left-over chicken or turkey.  Ordinarily we would associate cranberries with chicken or turkey, but here the fruit is pineapple.  You might think it rather odd, but trust me it really works.  The sweet bits of pineapple provide a counterpoint to the other savory ingredients.  Once this salad is made you have several options about how to serve it.

Second-time-around turkey makes a delicious salad.

Second-time-around turkey makes a delicious salad.

The obvious way to eat it would be as a sandwich on a crusty roll,  or you could serve it as part of a salad plate as I have done here, or it makes a very nice wrap, either using a tortilla or just a large lettuce leaf.  The recipe is quick to make, and seems like a perfect light meal for springtime or any special occasion you may have coming up.  I hope you enjoy it!

The original recipe called for chicken, but I substituted turkey as that is what I had left over.

PINEAPPLE CHICKEN SALAD

turkey salad on romaine, with tomatoes, cucumbers, and pineapple.

turkey salad on romaine, with tomatoes, cucumbers, and pineapple.

Yield:   about 6 servings

Ingredients:

  • 2  1/2 cups shredded or diced chicken  (or turkey)
  • 1/2 cup coarsely shredded carrots
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped celery
  • 3/4 cup diced fresh pineapple
  • 1/3 cup low-fat mayonnaise
  • 1/3 cup plain low-fat yogurt
  • 1 Tbsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions:

In a large mixing bowl, combine the shredded chicken, carrots, green onions, celery and pineapple .

In another small bowl, mix together the mayonnaise, yogurt, Worcestershire sauce, garlic powder, salt and pepper.  Stir well to combine.

Add dressing to chicken mixture and stir well to coat and evenly combine.  Taste and adjust seasonings as needed.  Refrigerate until ready to serve.

A light, refreshing springtime lunch.

A light, refreshing springtime lunch.

SOURCE:    Cooking Light

Let’s Talk Turkey

Posted by deliciousonadollar in Carolyn's Originals, Main Dish and tagged with , , , ,

Many people, I think, associate turkey with Thanksgiving and only cook it at that time of year.  Aside from using ground turkey for burgers and occasionally in chili,  I never cook a turkey whole, or even make turkey parts, so I count myself in that group of cooks who only cook it for the holiday.

That changed this past week when my supermarket ran a special on turkey parts.  What got my notice was the fact that half turkey breasts were available as well as legs and wings.  Turkey, of course is comparable to chicken with its high protein, low fat, no carb profile but turkey has a richer, deeper flavor.   So I bought half a breast and two wings (always my favorite part of roast turkey).   The question that followed was how to cook it?

A slow cooker, turkey parts, gravy, and onion soup mix.

A slow cooker, turkey parts, gravy, and onion soup mix.

Since I had a few busy days ahead of me, I decided to roast it in my slow cooker.  With just a couple of additional items for flavor and to make a nice gravy,  I  put it all in the crock pot and as the jingle goes,  ” set it and forget it”.   When I returned home later in the afternoon the house smelled wonderful, sort of like Thanksgiving dinner cooking.  To round out the meal for that night’s dinner I made mashed turnip, instead of mashed potatoes, and a green salad to which I added dried cranberries and chopped hazelnuts.  We felt like we had eaten a very full and satisfying meal, but it was extremely low in carbohydrates and fat.  Woo-hoo!   We “gobbled” it up!

This meal looked and smelled so good and I was so hungry, I forgot to take a picture of the final entree as it was served.  Sorry!

SLOW COOKER ROAST TURKEY PARTS

Let the slow cooker do it for you. Set it and forget it1

Let the slow cooker do it for you. Set it and forget it1

SERVINGS:    depends on size and number of parts used

INGREDIENTS

  • 1 whole or half turkey breast, 2 turkey wings
  • 1 jar low-fat turkey gravy such as Heinz ( or two, if lots of gravy is desired)
  • 1 package dry onion soup mix such as Lipton**
  • poultry seasoning to sprinkle

1.  Empty the jar of gravy into a small bowl, and add about 1/4 cup dry onion soup mix.  Stir to combine.  Put 2 – 3  spoonfuls of this mixture in the bottom of the crock pot, just to cover it and prevent the turkey from sticking to the bottom.

2.  Using another Tablespoon or so of the onion soup mix,  rub it under the skin of the turkey breast.  Then sprinkle outside of skin with poultry seasoning.   Do the same with the other parts you are using.  Layer them into the crockpot, pouring some of the gravy mixture between layers.  Pour remaining gravy over the top.

3.  Cover, and cook on low for about 8 hours.

4.  The juices that accumulate can be thickened with a bit of flour, for a nice gravy that is very tasty.

**When I use prepared mixes like this, I always make note of the amount of sodium they contain–which can be high–so I do not add any additional salt.

This recipe was eaten by only two of us, so there was turkey left for another use.  Stop back tomorrow to see what I did with “second-time-around turkey”.

SOURCE:    a   Carolyn Original