Walnut-Chicken Salad from Southern Living

I love to make salads for dinner, and this southern-style salad makes a great main-dish dinner or weekend lunch. The walnut coating on the chicken cutlets is delicious paired with buttermilk, honey and basil. Feel free to use almonds or pecans instead of the walnuts, and if you’re short on time, use your favorite jarred salad dressing.

 

Walnut Chicken Salad

Prep: 15 minutes

Cook: 6 minutes

Yield: 4 servings

Ingredients

4  chicken cutlets

3  tablespoons nonfat buttermilk

3/4 cup  finely ground walnuts

1/2  cup  fine, dry breadcrumbs

1/2  teaspoon salt

2  tablespoons olive oil

6  cups  torn mixed salad greens

4  cups  torn fresh spinach

1  cup  (4 ounces) shredded colby-Monterey Jack cheese blend

16  cherry tomatoes, cut in half

Buttermilk-Honey Dressing

Preparation

1. Brush buttermilk evenly over chicken.

2. Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge chicken in mixture.

3. Pour oil into a large skillet; place over medium-high heat until hot. Add chicken, and cook 3 minutes on each side or until golden. Remove from heat; cool slightly. Cut chicken crosswise into thin slices.

4. Combine salad greens and spinach, and arrange on each of 4 individual plates. Sprinkle with cheese, and top with tomato halves and chicken. Serve with Buttermilk-Honey Dressing on the side.

Buttermilk-Honey Dressing

Prep: 5 minutes

Yield: 1 cup

Ingredients

1/3  cup  honey

1/3  cup  nonfat buttermilk

1/4  cup  chopped fresh basil

2  tablespoons lemon juice

1/2  teaspoon pepper

Preparation

1. Combine all ingredients in a small bowl, stirring well with a wire whisk.

Advertisements

 

Guinness-Braised Chuck Steaks with Horseradish Mashed Potatoes from Cooking Light

In honor of St. Patrick’s Day, try this comfort food recipe that actually has only 400 calories and  13.1 grams of fat. I worked on a recipe development job a year ago: “Cooking with Beer”, and I was amazed with the beer flavoring. Beer can add such a great flavor to many recipes, especially beef. This recipe is ideal for this time of year while there’s still a chill in the air. Also, the mashed potatoes are delicious with the beef or on their own with a touch of horseradish. Enjoy for a Sunday night dinner or on St. Patrick’s Day.


Also, if you missed my television spot yesterday with my daughter, Leigh, on WBRC Fox 6 News in Birmingham, take a look at the link below:

link: ttp://www.myfoxal.com/dpp/gda_publish/20090315Weekend_Cooking_Healthy_Break

 

Guinness-Braised Steak with Horseradish Mashed Potatoes

Prep: 25 minutes

Cook: 1 hour, 20 minutes

Yield: 6 servings 

Ingredients

STEAK:

1 1/2  pounds  boneless chuck steak, trimmed

1/2  teaspoon  freshly ground black pepper

1/2  teaspoon  salt

2  teaspoons  olive oil

1 1/2  cups  finely chopped onion

1/2  cup  chopped carrot

1/2  cup  fat-free, less-sodium chicken broth, divided

1  teaspoon  dark brown sugar

1  teaspoon  chopped fresh rosemary

1  (8-ounce) package presliced mushrooms

1  garlic clove, minced

2  bay leaves

1  (12-ounce) bottle Guinness Stout

POTATOES:

2  pounds  peeled baking potatoes, quartered

2  tablespoons  butter

1/2  cup  fat-free milk

1/4  cup  finely chopped green onions

1/4  cup  reduced-fat sour cream

2  tablespoons  prepared horseradish

1/2  teaspoon  salt

1/2  teaspoon  freshly ground black pepper

Preparation

 To prepare steak:

1. Sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.

To prepare potatoes:

1. Place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.

2. Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.

img_1593

Instead of using pizza crust, why not try pita bread? This recipe is great topped with Italian sausage, green peppers and mushrooms, but feel free to use your own favorite toppings. These pizzas can also be grilled easily. Grill over medium heat 7 minutes or until cheese is melted and crust is lightly browned. Not only are these pizzas delicious, but they are economical and child-friendly. 

 

Mushroom Pita Pizzas

Prep time: 10 minutes

Cook time: 10 minutes

Yield: 4 servings

Ingredients

3/4 lb. spicy Italian sausage

1 cup marinara sauce

4 (6-inch) pita bread rounds

1 cup sliced fresh mushrooms

1 cup diced green bell pepper

11/3 cups shredded mozzarella cheese

Preparation 

1. Brown sausage in a medium pan over medium heat 5 minutes or until meat crumbles; drain, if needed

2. Spread each pita round with 1/4 cup marinara sauce. Top evenly with sausage, mushrooms, green pepper and cheese.

3. Bake at 350F 15 minutes or until pita is browned and cheese is melted.

img_1669

This salad is so simple and so delicious! The combination of fresh spinach, basil, chopped pine nuts, turkey and Parmesan create an incredible healthy, fresh, main-dish salad. I served this salad for dinner, and it disappeared faster than I could blink. Serve it with your favorite vinaigrette or just a drizzle of red wine vinegar and olive oil. It has so many great flavors already, so it doesn’t need a lot of dressing. Welcome in spring with clean eating and this fresh salad.

 

Spinach-Turkey Salad

Prep: 15 minutes

Cook: 3 minutes

Yield: 4 servings

Ingredients

1 (5-ounce) package fresh baby spinach

11/2 cups chopped fresh basil

1/3 cup pine nuts, toasted

1/2 pound sliced deli turkey (I used cracked pepper turkey)

1/4 cup freshly shaved Parmesan cheese

Vinegar and oil or vinaigrette

Preparation

1. Combine spinach, basil and pine nuts in a large salad bowl. Add turkey and cheese. Drizzle with dressing, tossing gently.

img_1643

This is one of my all-time favorite dips, and it’s low in fat and so high in flavor! I have made this numerous times for parties and showers, but I brought it up to the baseball field for my son’s 5:30 game, and everyone went nuts over it. I like to use rehydrated sun-dried tomatoes that are already chopped. These are less fat since they’re not packed in oil, and they can be found in the produce section of your local grocery store. This recipe is so quick, light, simple and delicious. What else can you ask for?

 

Sun-Dried Tomato Dip

Prep: 10 minutes

Yield: 11/2 cups

Ingredients

1 (8-ounce) package low-fat cream cheese

1/2 cup low-fat mayonnaise

2 cloves garlic

1/2 cup sun-dried tomatoes

1 tablespoons chopped fresh basil

Preparation

1. Combine all ingredients in a container of a food processor; process until combined. Serve with crackers or vegetables. 

Warm Fudge-Filled Cheesecake from Southern Living

Okay, yes, my birthday is today so deciding what to put up on the blog was tricky. I tried to think what are some of my favorite desserts? Coconut cake, carrot cake, chocolate cake and any peanut butter treats come to mind. I even thought, maybe a cupcake or a chocolate chip cookie, hmm. Well, after much debate, I remembered one of my all-time favorite cheesecake recipes from when I still worked at Southern Living. This version is awesome! The hint of pistachios makes it really special, and I’m a semisweet chocolate lover for sure. Enjoy this recipe for years to come for your celebrations.

 

Warm Chocolate Cheesecake

Prep: 25 minutes

Cook: 1 hour, 15 minutes

Yield: 12 servings

Ingredients

1/2  cup  butter or margarine, softened

1/3  cup  sugar

1  cup  all-purpose flour

1  tablespoon  vanilla, divided

2/3  cup  chopped pistachios

4  (8-ounce) packages cream cheese, softened

1 1/2  cups  sugar

4  large eggs

1  (12-ounce) package semisweet chocolate mini-morsels

Sweetened whipped cream (optional)

Garnish: chocolate shavings

Preparation

1. Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla and pistachios. Press into bottom and 1 1/2 inches up sides of a 9-inch springform pan.

2. Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.

3. Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears. Stir in remaining 2 teaspoons vanilla. (Do not overmix.)

3. Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet.

5. Bake at 350° for 1 hour or until set. Cool on a wire rack 1 hour. Serve slightly warm with sweetened whipped cream, if desired. Garnish, if desired.

img_1523

We love making muffins at my house, and this recipe is completely simple. With only 109 calories and 3.5 grams of fat per serving, you won’t feel guilty eating these muffins. The combination of rapspberry and almond go so well together, but for those of you who prefer blueberries, feel free to substitute blueberry preserves. 


Raspberry Almond Mini-Muffins

Prep: 20 minutes

Cook: 15 minutes

Yield: 24 muffins

Ingredients:

2 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup (1 stick) melted butter or margarine

2/3 cup milk

1 egg

3/4 teaspoon almond extract

1/4 cup raspberry preserves

Powdered sugar (optional)

Directions

1.  Preheat oven to 375°F. Combine flour, sugar, baking powder, salt and cinnamon in Classic Batter Bowl. Stir melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.

2.  Spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Fill prepared muffin cups using Medium Scoop (1 scoop per muffin cup). Press approximately 1/2 teaspoon raspberry preserves into top of muffin batter. Gently fold batter over most of preserves.

3.  Bake 13 to 15 minutes or until light golden brown or Cake Tester inserted in center comes out clean. Let cool in pan 5 minutes. Carefully remove from pan; serve warm or at room temperature. Sprinkle with powdered sugar using Flour/Sugar Shaker, if desired.