Wednesday, November 9, 2011

Shrimp Fried Rice

I've had my eye on this recipe for awhile now, and I'm not sure why I never tried it. It was very good, and you can't tell it is a light recipe.

Source: Cooking Light's Fresh Food Superfast Cookbook
Serves 4

Seasoned shrimp
Cooking spray
1 large egg, lightly beaten
1/2 cup frozen petite peas
1/3 cup diagonally sliced green onions
1 (8.8oz.) pouch microwavable cooked brown rice (I used SteamFresh frozen brown rice)
  1. Prepare Seasoned Shrimp; keep warm.
  2. Wipe pan with paper towels; re-coat with cooking spray. Return to medium-high heat. Add egg; cook 1.5 minutes or until set. Remove egg from pan; cool and thinly slice.
  3. While egg cools, add peas and onions to pan; stir-fry 1 minute. Add rice; stir-fry 2 minutes or until heated. Add egg and seasoned shrimp; stir-fry 1 minute.

For the Seasoned Shrimp:
Cooking spray
1 lb. peeled and deveined large shrimp
1/4 tsp. crushed red pepper
1 tbl. minced garlic
2 tsp minced peeled fresh ginger
2 tbl low-sodium soy sauce
  1. Heat a wok or large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and crushed red pepper to pan; stir-fry 1 minute. Add garlic and ginger to pan; stir-fry 1 minute. Add soy sauce; stir-fry 1 minute or until shrimp is cooked.

Wednesday, July 20, 2011

Peach French Toast Bake

Source: Ellie Krieger,

Cooking spray
1 large whole-wheat baguette (about 8 oz)
4 whole eggs
4 egg whites
1 cup low-fat milk
1 tsp vanilla extract
5 cups sliced peaches
1/2 lemon, juiced (about 1.5 tbl)
3 tbl brown sugar
1/4 tsp cinnamon

  1. Spray a 9x13 in. baking pan with cooking spray. Slice the baguette into 1/2 inch slices and arrange them in a single layer in the baking pan.
  2. Whisk together the eggs, egg whites, milk and vanilla extract. Pour mixture over the bread in the pan.
  3. In a medium bowl, toss peaches with the lemon juice and 1 tbl. of brown sugar. Scatter the peach slices evenly on top of the bread.
  4. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
  5. Preheat oven to 350. Uncover and bake 40 minutes.

Top with a dollop of vanilla yogurt and a drizzle of maple syrup.

Tuesday, July 12, 2011

Miso-Sriracha Glazed Salmon

This was amazing. Mr. B's exacts words were "Winner, winner, chicken dinner!" Salmon isn't my favorite fish, but I really loved the flavors in this sauce. The directions called for broiling, but we grilled our salmon, basting with sauce. We also served some of the sauce on the side.

Source: adapted from Oishi
Serves 6

3 tbl toasted sesame oil
1/3 cup packed light brown sugar
1/4 cup lite soy sauce
1/4 cup white miso paste
3 tbl Sriracha
1 clove garlic, minced
nonstick cooking spray
6 6oz. salmon filets
6 sliced green onion, green part only (for garnish)

  1. Preheat broiler.
  2. In a small nonreactive bowl, combine the sesame oil, brown sugar, soy sauce, miso, Sriracha and garlic.
  3. Line a rimmed baking pan with foil and spray with cooking spray. Place the salmon on the foil and brush some of the glaze over the salmon.
  4. Broil 6 inches from the flame, basting salmon twice with more glaze (there will be plenty leftover). Broil until the salmon flakes easily, about 9-10 minutes.
  5. Remove salmon from baking pan and transfer to plates. Garnish with green onions.

Monday, July 11, 2011

Southeast Asian Grilled Flank Steak

This was really good! I think I am in love with Sriracha. In this marinade, you can taste just a hint of Sriracha, therefore it is not too spicy. This marinated 24 hours, but something came up so we ended up letting in marinate 48 hours. I think it turned out better due to the longer marinating time.

Source: Cooking Light
Serves: 4

1 tbl sugar
3 tbl fresh lime juice
1 tbl fish sauce
2 tsp Sriracha (hot chile sauce)
1/2 tsp ground coriander
2 garlic cloves, minced
1 lb. flank steak, trimmed
cooking spray


  1. Combine first 6 ingredients in a large ziplock plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
  2. Prepare grill to medium-high heat.
  3. Remove steak from marinade; discard marinade.
  4. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove steak from grill and let stand 5 minutes. Cut across grain into thin slices.

Sunday, July 3, 2011

Southwestern Black Bean Salad

I recently made this dish for a cook-out and it was a huge hit. It is simple to make, and is high in fiber and protein. I served it as an appetizer with tortilla chips, but it could be served as a side dish.

Serves: 12

15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small avocado, diced
1/4 cup red onion, chopped
1 scallion, chopped
Juice of 1 lime
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and pepper

  1. Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
  2. Mix with lime juice and olive oil.
  3. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Friday, July 1, 2011

Coconut Baked Shrimp

Source: How Sweet It Is
Serves: 2-4

Mr. B has literally been begging me to make coconut shrimp. I don't exactly love coconut, but this had great flavor. The original recipe calls for pineapple peach salsa. I skipped it this time.

1 lb. tail-on, peeled and deveined shrimp
2/3 cup lite coconut milk
2 tbl olive oil
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
1/4 cup panko bread crumbs
3 tbl shredded coconut
3 tbl chopped fresh tarragon (or parsley)

  1. Preheat oven to 425. Spray an 8x8 baking dish with non-stick spray. If desired, slice shrimp down the middle to butterfly.
  2. Toss shrimp with salt and pepper, then lay in the baking dish. In a bowl combine coconut milk, olive oil, garlic and tarragon. Pour over shrimp in baking dish.
  3. In another bowl, mix bread crumbs and coconut. Sprinkle over shrimp.
  4. Bake for 20 minutes, or until bread crumbs are golden brown.
  5. Serve shrimp and spoon a bit of the coconut milk mixture over top.

Wednesday, June 15, 2011

Sweet Soy-Glazed Chicken

This was delicious! The sauce reminded me of a teriyaki-like glaze and was sweet, but not overpowering. Great for a weeknight dinner when you don't have much time.

Source: adapted from Stephanie Cooks
Serves 2-3

3 chicken breasts, cut into bite-sized pieces
1/2 an onion, sliced thinly
1 tbl cornstarch
1 tbl water
1/2 cup low-sodium soy sauce
1/4 cup sugar
1/4 cup cider vinegar
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp black pepper
green onions, sliced small (optional)


  1. Preheat the oven to 425. Line or grease an 11x7 baking dish and add the cup-up chicken and sliced onions. Set aside.

  2. In a medium sauce pan, whish together the cornstarch and water until completely smooth. Add in the rest of the ingredients and whisk until combined. Bring to a simmer, and allow to cook until thickened, about 8 minutes (keep stirring everything so it doesn't burn while it cooks).

  3. Pour the sauce over the chicken and mix well. Bake for 25-30 minutes, or until cooked through. Serve over rice, noodles or steamed veggies. Top with green onions, if desired.

Tuesday, June 14, 2011

Basil-Lime Fruit Salad

I made this for a neighborhood bbq over the weekend. It was a huge hit! The original recipe called for 1/2 cup sugar, but I reduced it to 1/4 since the fruit has enough sugar. I love the fruits in this recipe, but you could use any fruits of your choice. Next time I'd add blueberries too.

Source: adapted from Cooking Light March 2008
Serves: 12

1/4 cup sugar
1/2 cup water
1/2 cup basil leaves, packed
1 tbl lime rind, grated
4 cups pineapple, cubed (1 medium)
3 cups strawberries, quartered (1 lb)
4 kiwi, peeled and sliced (1.5 cups)
2 cups mangoes, peeled and cubed (2 large)


  1. Make the simple syrup by combining the sugar and water in a saucepan. Bring to a boil. Cook for a minute until the sugar is dissolved.

  2. Remove pan from heat, stir in the basil and lime rind. Cool. Strain to discard the solids.

  3. Combine the fruits in a large bowl. Drizzle with the simple syrup. Toss gently.

Monday, June 13, 2011

Pierogi and Kielbasa Bake

I love this dish! It is relatively simple and I love the flavors. It is an easy way to get out of the beef/chicken rut.

Source: adapted from Christine's Kitchen Chronicles (adapted from Cooking Light)

16 oz. package frozen potato and cheese pierogies
Cooking Spray
16 oz. turkey kielbasa, cut into small pieces
2 garlic cloves, minced
Assorted veggies (1 red pepper, diced 1 cup frozen peas)
4 oz. low-fat cream cheese
1/2 cup dry white wine or low-sodium chicken broth
1/2 cup shredded cheddar cheese
1 roma tomato, diced
1/4 tsp. ground black pepper
cayenne pepper (to taste)


  1. Preheat oven to 400.

  2. Arrange the frozen pierogies in a 9x13 glass baking dish coated with cooking spray.

  3. In a saute pan over medium-high heat, add kielbasa and cook 2-3 minutes or until sausage turns slightly brown. Add garlic and fresh veggies and saute a few minutes. Add cream cheese, pepper and cayenne; cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add wine/chicken broth to pan, stirring with a whisk until smooth. Stir in tomatoes.

  4. Remove pan from heat and spoon mixture over the pierogies. If you have any frozen veggies, put those on top of the mixture, then top with 1/2 cup of shredded cheese.

  5. Bake at 400 for 20 minutes or until bubbly and heated through.

Tuesday, June 7, 2011

Chicken Pizzaiola

This was delicious and easy to make. I used pepperoni as noted, however you can use just about any other pizza toppings - mushrooms, onions, green peppers, sausage, etc.

Source: America's Test Kitchen Family Cookbook
Servings: 4

3 cups tomato sauce
4 boneless, skinless chicken breasts
2 oz. parmesan cheese, grated
4 oz. mozzarella, shredded
2 oz. pepperoni, sliced thin


  1. Adjust oven rack to the middle position and preheat oven to 450F. Spread the tomato sauce in a 9x13 baking dish.

  2. Pat the chicken dry with paper towels and season with salt and pepper. Spread the parmesan in a shallow dish, then add the chicken, turning to coat. Lay the chicken on top of the tomato sauce. Bake for 15 minutes.

  3. Remove the chicken from the oven and sprinkle the mozzarella and pepperoni on top. Increase the oven temp to 475F and continue to bake until the cheese melts and the chicken is cooked through (about 5 minutes). Internal temp should read 160F.

Friday, June 3, 2011

Skinny Taco Dip

I wanted a new dip recipe for football parties and this one didn't disappoint! I love the fact that it is healthier!

Source: adapted from
Servings: 24

8 oz. 1/3 less fat cream cheese
8 oz. reduced fat sour cream (I substitute non-fat greek yogurt)
16 oz. jar mild salsa
1 packet low-sodium taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz. black olives


  1. In a large bowl combine cream cheese, sour cream, salsa and taco seasoning. Mix well with an electric mixer.

  2. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheddar and black olives.

  3. Serve with tortilla chips.

Thursday, June 2, 2011

Mini Frittatas with Ham and Cheese

These are delicious! Ideally, they are meant to be hors d'oeuvres size, but I like to make them bigger (muffin size) and eat them for breakfast.

Source: Elizabeth's Edible Experience (adapted from Cooking Light December 2001)
Serves: 8 (3 frittatas each)

Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced fat ham (about 2 oz)
1/2 cup (about 1.5 oz) shredded reduced-fat cheddar cheese
1/8 tsp cayenne pepper
1/8 tsp dried thyme
1/8 tsp ground black pepper
4 large egg whites
1 large egg


  1. Preheat oven to 350.

  2. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add onion; saute 2 minutes or until crisp-tender and lightly browned. Add ham; saute about 3 minutes.

  3. Remove from heat; let cool while you combine the other ingredients. Combine eggs, pepper, thyme, cayenne, and cheese in a large bowl; stir with a whisk.

  4. Add ham and onion mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. (Each muffin cup will only hold about two tsp of the mixture). If you want them bigger (the size of a mini cupcake), only fill 12 of the muffin cups.

  5. Bake at 350 for 20 minutes or until set.

Wednesday, June 1, 2011

Frozen Banana Bites

Source: Seasalthwithfood
Servings: Makes about 12 bites

2 bananas, peeled and sliced (about 3/4 inch chunks)
1/2 cup bittersweet chocolate chips
1/3 cup creamy peanut butter
pinch of sea salt
unsweetened shredded coconut


  1. Place the banana chunks on a large plate lined with parchment paper. Place in the freezer for about an hour.

  2. Spread the shredded coconut on a large plate.

  3. Combine the chocolate chips, peanut butter and sea salt in a microwave safe bowl. Microwave on high for one minute; stir until smooth.

  4. Dip the frozen banana chunks in the chocolate-peanut butter mixture. Then place it on the shredded coconut and roll lightly to coat all sides. Repeat with remainder of the chunks. Transfer to the freezer for another hour before serving.

Thursday, May 5, 2011

Sweet and Spicy Chili Pork Chops

These were delicious, with just the right amount of heat!

Source: Cooking Light's Fresh Food Superfast cookbook
Serves: 4

Cooking spray
4 4oz. boneless center-cut pork loin chops
1 Tbl brown sugar
2 Tbl low sodium soy sauce
2 Tbl chili past with garlic (sambal oelek)
1 Tbl hoisin sauce
2 tsp rice vinegar
1/4 cup sliced green onions


  1. Heat a large nonstick skillet over med high heat. Coat pan with cooking spray. Add pork; cook 3-4 mins per side. Remove pan from heat; let pork stand 30 seconds.

  2. While pork cooks, combine brown sugar and next 4 ingredients in a small bowl. Add sauce to pork, scraping pan to loosen browned bits. Turn pork over in sauce to coat. Sprinkle with green onions.

Tuesday, May 3, 2011

Ultimate Sriracha Burgers

Yes, these are the latest craze, but I just had to try them. They did not disappoint! Until recently, we never used sriracha. We didn't know what we were missing!

Source: Oishii
Serves 4

1.5 lbs lean ground beef
2 Tbsp lite soy sauce
5 Tbsp sriracha, divided
2 tsp fresh ground pepper
4 slices bacon (I used turkey bacon)
1 large sweet onion
3/4 cup blue cheese dressing
4 brioche buns
4 slices swiss cheese
1 tomato, sliced


  1. In a large mixing bowl, combine the beef, soy sauce, 2.5 Tbsp sriracha, and the pepper. Do not overmix. Form the mixture into 4 patties and set aside, on a parchment-lined plate, covered, in the refrigerator.

  2. Preheat grill to medium high heat. In a medium frying pan, cook bacon over medium-low heat. While bacon is cooking, peel and quarter the onion. Cut each section into 1/4 in. slices. Once the bacon is cooked through, remove the slices from teh pan, cut each in half crosswise, and drain onto paper towls, reserving the remaining bacon fat in the pan. Cook the sliced onions in the bacon fat over med-low heat until they carmelize, about 20-25 mins.

  3. Grill the burgers, turning once, 4-4 1/2 minutes on each side.

  4. While the burgers are cooking, combine the blue cheese with the remaining 2 Tbsp sriracha in a small bowl.

  5. Lightly toast the buns on the grill during the last minute of cooking time.

  6. Assemble burgers. Spread blue cheese mixture on both halves of each bun. Stack a patty, slice of swiss, bacon, onions, slice of tomato and a small handful of arugula between each bun.

Friday, April 29, 2011

Asian Glazed Drumsticks

We absolutely loved these! I'm a huge fan of chicken, but not chicken legs. This recipe changed my mind!

Serves: 4

8 medium chicken drumsticks, skin removed
spray oil
1 cup water
1 Tbl. Sriracha hot sauce
1/2 cup balsamic vinegar
1/2 cup lite soy sauce
4 tsp agave nectar (or sugar)
3 cloves garlic, crushed
1 tsp ginger, grated
2 Tbl chives or scallions, chopped
1 tsp sesame seeds


  1. In a heavy large sauce pan, brown chicken on high for 3-4 minutes with a little spray oil.

  2. Add water, balsamic, soy sauce, agave, garlic, ginger, and hot sauce. Cook on high until liquid comes to a boil.

  3. Reduce heat to low and simmer, covered, for about 20 minutes.

  4. Remove cover and bring to high heat, allowing sauce to reduce down (about 8-10 minutes). Sauce will bcome a thick glaze. Turn chicken occasionally. Keep an eye on the glaze; it could burn once it becomes thick.

  5. Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

Chili Basil Shrimp with Edamame Rice

This was good, but has more heat than I expected! Next time, I will reduce the chili garlic sauce to 1 tsp.

Source: Savour the Senses
Serves 4

24 shrimp (peeled and deveined)
1 tbsp olive oil
2 tsp chili garlic sauce
2 tsp cornstarch
1/2 cup low-sodium chicken broth
2 tbsp fresh basil (sliced into thin strips)
2 tbsp white vinegar
1.5 cups uncooked brown rice
1 cup shelled edamame
salt and pepper (to taste)


  1. Cook the rice according to directions; set aside and keep warm.

  2. Stir the cornstarch into the chili garlic sauce, then toss with the shrimp. Cover and let shrimp marinate for 10 minutes.

  3. Heat the oil in skillet over medium heat and add the shrimp, scraping all the sauce into the skillet. Saute the shrimp until mostly cooked through, about 2 minutes per side).

  4. Increase the heat to med-high and add the chicken broth, deglazing the pan. Continue to cook the shrimp until most of th broth has cooked off, then toss in the basil.

  5. Steam the edamame in water until heated through (about 2 minutes).

  6. Stir the vinegar and edamame into the rice and season to taste with salt and pepper.

  7. Separate the rice into bowls and top with 6 shrimp each.

Thursday, April 28, 2011

Herb-Breaded Tilapia

I loved this recipe! I am not a huge fish eater, although tilapia is my favorite fish. This came together quickly and had great flavor.

Source: Elly Says Opa
Serves: 2

2 tilapia filets
2 Tbsp. flour
1 egg
1 lemon, divided
1/3 cup bread crumbs (I used panko)
2 Tbsp chopped parsley
2 tsp. chopped thyme
1/4 tsp. garlic powder


  1. Season tilapia with salt and pepper, then dredge in flour, shaking off excess.

  2. Lightly beat egg in a small baking dish or bowl, then mix in the juice of half a lemon. In a separate dish, combine the breadcrumbs, parsley, thyme, garlic powder. Salt and pepper to taste.

  3. Dip the floured tilapia in the egg, then into the breadcrumb mixture, coating evenly and pressing to adhere.

  4. Heat a non-stick skillet over medium heat, then add enough oil to coat the bottom of the pan. Once hot, add the tilapia. Cook for approximately 3 minutes per side, or until fish is cokked through and flakes easily.

  5. Cut the remaining half lemon into wedges and serve with the tilapia.

Friday, April 8, 2011

Thai Coconut Curry Shrimp

I am not a Weight Watchers follower, but this is wonderful! Very quick and easy, and we LOVED the sauce! I have yet to make a recipe from that we don't like!

Serves 4


  • 1 tsp oil 4 scallions, whites and greens separated, chopped

  • 1 tbsp Thai red curry paste

  • 2 cloves garlic, minced

  • 1 lb shrimp, peeled and deveined

  • 6 oz light coconut milk

  • 2 tsp fish sauce

  • 1/4 cup fresh cilantro, chopped

  1. In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute.

  2. Add shrimp and garlic, season with salt and cook about 2-3 minutes.

  3. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through.

  4. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!

Thursday, February 17, 2011

Cincinnati Skyline Chili

This is my new favorite chili recipe. At first I was leery of the cinnamon and cocoa powder, but the flavor is wonderful. I also add a few dashes of hot sauce for a little kick.

Source: adapted from Cook's Illustrated

1 1/2 pounds ground beef
2 tablespoons vegetable oil
1 large onion
3-4 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon cayenne
2 teaspoons dried oregano
2 teaspoons cocoa powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 cups tomato sauce
2 cups low sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 15oz can red kidney beans (rinsed, drained, warmed)

1 pound spaghetti, cooked according to package directions
2 cups shredded extra sharp cheddar cheese
1 medium sweet vidalia onion, minced

1. In a large dutch oven, add the oil along with the onions and cook until they soften.
2. Add the ground beef to the pot. Saute the beef and break up the meat with a potato masher.
3. Once the beef has browned and is broken up, add the garlic, followed by the spices - chili powder, cayenne, dried oregano, cocoa powder, ground allspice, ground cinnamon, ground cloves, ground black pepper and one teaspoon of salt.
4. Stir to combine and cook until fragrant, about 30 seconds. Stir in the tomato sauce, broth, water, vinegar, sugar, and drained beans scraping the pan bottom to remove any browned bits. 5. Once it comes to a boil, reduce the heat to medium low and simmer. Stir occasionally until the chili is deep red in color and has thickened slightly, roughly an hour.
6. Season with salt and hot sauce to taste.

To serve, plate up spaghetti and top with chili. Garnish with cheese and onions if desired.

Wednesday, February 9, 2011

Lightened Up Creme Brulee French Toast

This was very good. I liked the fact that I could prep it the night before and just pop it in the oven the next morning.


1 cup unpacked brown sugar
1/4 cup water
cooking spray
10 oz Challah bread, sliced 1 inch thick
2 large eggs
1 cup egg substitute
1-1/2 cups 1% milk (I used skim)
1 1/2 tsp vanilla extract
1 tsp Meyers rum (optional)
1/4 tsp salt (I omitted this)
1 tsp powdered sugar
1 tsp cinnamon

In a small heavy saucepan melt brown sugar and water over moderate-low heat, stirring, until smooth and melted, about 1 minute, then pour into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a large bowl whisk together eggs, egg substitute, milk, vanilla, rum, 1/2 tsp cinnamon, and salt until combined well and pour evenly over bread.

Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350° F. and bring bread to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 50 minutes.

Top with cinnamon and powdered sugar

Pan-Fried Tilapia with Creamy Lemon Sauce

This was very good. The original recipe calls for 1 tablespoon of lemon juice, but it was too lemony for our taste.

Source: adapted from


2 tilapia fillets (1/2 lb.)
1 Tbsp. flour
2 Tbsp. Italian Dressing
1/4 cup fat-free reduced-sodium chicken broth
1/2 Tbsp. lemon juice
1 oz. fat free Cream Cheese, cubed
1 Tbsp. chopped fresh parsley

1. Coat fish with flour.

2. Heat dressing in medium skillet on medium heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.

3. Add broth and lemon juice to skillet; cook 3 min. or until reduced by half, stirring frequently with whisk. Add cream cheese; cook 1 min. or until melted, stirring constantly. Pour over fish. Sprinkle with parsley.

Pork Chops with Blue Cheese Sauce

I absolutely loved these pork chops! That says alot, considering I'm really not a fan of pork. The sauce is sooo good, and could be used on chicken, steak, etc.

Source: Cooking with LT

4 pork chops (I used boneless center-cut)
1 teaspoon coarsely ground pepper
1 scallion, finely chopped
1 garlic clove, minced*
1 teaspoon butter
1 tablespoon all-purpose flour
2/3 cup skim milk
3 tablespoons crumbled blue cheese
1 tablespoon white wine or reduced-sodium chicken broth

1. Heat a grill pan or press to medium heat. Sprinkle the pork chops on both sides with pepper. Grill for about 5-7 minutes per side, or until the internal temperature is 160°.

2. While the pork is cooking, use a small saucepan to saute onion and garlic in butter until tender. Sprinkle with flour and stir until blended. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add cheese and wine; heat through. Serve sauce over pork chops.

Apple and Horseradish Glazed Salmon

Source: Pink Parsley

1/3 cup apple jelly
1 Tbs chopped fresh chives
3 Tbs prepared horseradish
1 Tbs white wine vinegar
1/2 tsp kosher salt
4 (6-oz) salmon fillets, skin removed
1/4 tsp freshly ground pepper
2 tsp olive oil

Preheat the oven to 350.
In a small bowl, whisk together the jelly, chives, horseradish, vinegar, and 1/4 tsp of the salt.

Heat oil in a large oven-safe skillet over medium heat. Sprinkle salmon on both sides with remaining salt and pepper.
Lay in a single layer, being careful not to crowd, and cook for 3 minutes. Carefully flip the salmon fillets, and brush the tops with half the glaze.
Transfer the skillet to the oven and bake for 5 minutes, or until the meat flakes easily with a fork.
Remove from oven and brush with remaining glaze. Serve immediately

Monday, January 10, 2011

Kristy's Cinnamon Ring

1 can Pillsbury Reduced-Fat Cinnamon rolls w/icing
1 8oz. pkg. lite cream cheese
1/4 cup sugar
2 tsp light sour cream
1 tsp lemon juice
1 tsp vanilla

Heat oven to 350. Grease 9” pie plate. Unroll cinnamon rolls and recoil around pie plate. Set icing aside. Beat cream cheese, sugar and other ingredients. Spread between cinnamon rolls. Bake for 25-35 minutes. Cool 5 minutes. Nuke icing in microwave a few seconds until easily drizzled. Drizzle over rolls and serve warm.

Bacon Pierogi Bake

Source: Adapted from Cooking Light, December 2010
Yield: 4 servings

(16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
2 turkey bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) low-fat shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 teaspoon freshly ground black pepper

1. Preheat oven to 400°.
2. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.
3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese.

Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.