What's Cooking with Jean
Friday, August 07, 2009 Pork Tenderloin with Tomato-Peach Compote

another from Gourmet | July 2009
an amazing use of tomatoes and peaches!
you can also grill the pork, instead of roasting. I preferred browning then roasting.

4 garlic cloves
1 tablespoon chopped peeled ginger
1 teaspoon curry powder
2 (3/4-pound) pork tenderloins
2 tablespoons vegetable oil
1 medium onion, chopped
3/4 pound tomatoes, cut into 1-inch pieces
1 peach, chopped
2 teaspoons chopped thyme
1 teaspoon sugar (optional)

Preheat oven to 425°F with rack in middle.

Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste. Rub all over pork.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Brown pork on one side, about 5 minutes, then turn over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.

Add onion to skillet (handle will be very hot) and sauté over medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peach and sauté until just softened, 3 to 4 minutes. Stir in thyme and, if desired, sugar.

Slice pork and serve with compote.

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Friday, June 05, 2009 Pork Medallions with Lemon and Parsley

a delicious, simple use of pork tenderloin. I used two pork tenderloins and used more wine (probably 1 Cup)--the result was great leftovers and more sauce!

1 pork tenderloin (16 to 20 ounces)
1/4 cup olive oil
Flour for coating, liberally seasoned with salt and pepper

Sauce:
1/2 cup dry, white wine
Juice of 1 lemon
1 lemon quartered

Minced fresh parsley leaves for garnish

Cut the tenderloin into 1/2-inch-thick slices (medallions) and pound gently (using a flat rolling pin, back of a skillet or meat mallet) between two sheets of waxed paper.

Preheat oven to 200 degrees F. Also, pre-heat large skillet over medium heat with olive oil; when skillet is ready (a pinch of the flour mixture will sizzle), dredge the medallions, one at a time, in the flour mixture and place them in skillet. Cook them over high heat for about 5 minutes per side or until the internal temperature of pork is 160 degrees F. Be careful not to crowd the skillet. Once meat is cooked, remove it from skillet and place on an ovenproof platter. Keep the platter in oven until sauce is ready.

For sauce, pour off all of the fat from the skillet. Return the skillet to the stove and add the wine, over medium-high heat. Cook, stirring, until the wine is just about evaporated. Add the lemon juice and stir (there won’t be more than a few tablespoons. Pour sauce over the medallions and garnish with fresh, minced parsley and lemon slices.

Makes 4 servings.

from Mark Bittman

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Saturday, April 18, 2009 Chicken Salad



4 medium chicken breasts (bone-in, skin-on or boneless breasts)
olive oil
salt and pepper
about a quarter of a medium sweet onion (or red onion if you prefer)
½ C chopped celery (2 medium stalks)
¼ C chopped almonds, toasted
¼ C chopped green or red pepper
¼ C dried cranberries or cherries
handful of chopped Italian (flat-leaf) parsley

vinaigrette:
3 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon salt
freshly ground pepper
1 teaspoon sugar or honey
1/4 cup olive oil

Preheat the oven to 425 degrees. Rub some olive oil over the chicken breasts and season them with salt and pepper. Roast for 25-30 minutes, depending on how thick the breasts are. The skin does not need to brown; you just want the meat to cook through. Let cool slightly, then peel away the skin (if you didn’t do skinless) and shred the meat. Drizzle the chicken with a bit of the juices from the pan, just to keep it moist.

Combine the onion, celery, peppers, cranberries, almonds, parsley, and shredded chicken in a large bowl.

Make the vinaigrette. Whisk together the vinegar, mustard, salt, pepper, and sugar. Stream in the olive oil, whisking vigorously, until combined.

Pour in the vinaigrette and toss to coat.
Refrigerate--better the next day!

This is adapted from this recipe using ingredients I had in my fridge.

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Wednesday, February 18, 2009 Crock Pot Chicken with creamy sauce

This recipe is from Southern Living (November 2008) and I liked it, since it's a great 4 hour crock pot recipe, instead of the normal 8-10. (You can always keep it in the crock pot longer than 4 hours, but it's nice to make in early afternoon and then come home around dinnertime and have it waiting!)

I made brown rice and roasted some vegetables on a cookie sheet with olive oil for about 20 minutes on 400 (eggplant, squash, green peppers and onions with rosemary) and then put the chicken mixture on top of the rice and veggies when serving.

I didn't use the packet of Italian dressing mix, and instead stirred in some spices like basil, oregano, and rosemary/thyme.

* 6 skinned and boned chicken breasts (about 2 1/2 lb.)
* 2 teaspoons seasoned salt
* 2 tablespoons canola oil
* 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
* 1 (8-oz.) package 1/3-less-fat cream cheese
* 1/2 cup dry white wine
* 1 (0.7-oz.) envelope Italian dressing mix
* 1 (8-oz.) package sliced fresh mushrooms

1. Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a 5-qt. slow cooker, reserving drippings in skillet.

2. Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.

3. Arrange mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.


To make ahead: Prepare recipe as directed. Transfer to a 13- x 9-inch baking dish, and let cool completely. Freeze up to one month. Thaw in refrigerator 8 to 24 hours. To reheat, cover tightly with aluminum foil, and bake at 325° for 45 minutes. Uncover and bake 15 minutes or until thoroughly heated.

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Crock Pot Pork Loin by Miriam

To all of you asking for crock pot recipes.....

this post by guest blogger, Miriam C. Rudolph, who finds herself a recent bride and future mother like myself :)
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This meat was DELICIOUS and sooooo easy. I doubled the recipe (but sliced the meat into two pieces for thorough cooking). It sounds weird (and looks weird when assembling), but the sauce cooks down and tastes neither overwhelmingly like cranberry, nor like chili.

2 pound pork loin
12 oz. chili sauce (I used 98% fat free turkey chili WITHOUT beans -- Hormel brand, I think)
16 oz. can jellied cranberry sauce
2 Tbsp. brown sugar

Place pork loin in slow cooker.
Mix together chili sauce, cranberry sauce, and brown sugar. Pour over pork.
Cover and cook on high 4-5 hours, and then on low 3-4 hours. (I cooked on HIGH for 10 hours because I was gone all day, and it was great!)
Serve over rice. (we had cornbread instead)

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Friday, January 09, 2009 Beef Stew

I've mentioned before to check out the weekly specials at your grocery store (usually in the Wednesday and Saturday papers), and this is an excellent recipe to use with beef stew meat (beef chuck) when it goes on sale. I use my dutch oven and I've cooked this both in oven and on stove. When I cooked it on the stove, I allowed it to simmer for 2 hours instead of the 2 1/2 hours in the 200 degree oven. Both were great, and I love being able to make in the afternoon and let simmer during the time leading up to dinner. I add steamed carrots and green peas and mushrooms at the end!

  • about 3 pounds beef stew meat, cut into 1 1/2" cubes (I usually trim excess fat)
  • salt
  • ground black pepper
  • 2-3 tablespoons vegetable oil
  • 2 medium-large onions, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 cup full-bodied red wine (Cabernet Sauvignon, Côtes du Rhône, Zinfandel, Shiraz)
  • 2 cups homemade chicken broth or low-sodium canned broth
  • 2 bay leaves
  • 1 teaspoon dried thyme leaves
  • 1/4 cup minced fresh parsley leaves (optional)
  • steamed carrots, mushrooms, green peas, etc!

Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches (if needed.) Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.

Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)

Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.

Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.

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Wednesday, December 03, 2008 Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

I'm always looking for simple recipes that I can make ahead of time. This is great to prep in the afternoon, cover with foil and slide in fridge, and then just roast in the oven later in the evening when you need dinner ready. A great way to use those chickpeas in your pantry, and it was even better the next day for leftovers.

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika (or regular paprika)
1 teaspoon ground cumin
1/4 to 1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

(from Bon Appétit | May 2008)

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Thursday, May 22, 2008 Pork Chops with Pineapple Relish

I made this a couple of weekends ago visiting my parents as a little mother's day treat for my mom...wonderful dish to welcome summer!

1 1/2 cups chopped fresh pineapple
1/2 cup chopped sweet onion
1 teaspoon chopped thyme
1 teaspoon distilled white vinegar
1 teaspoon fresh cilantro, chopped
2 (1-inch-thick) boneless pork loin chops
2 tablespoons olive oil
2 tablespoons dark rum

Toss together pineapple, onion, thyme, vinegar, cilantro, and 1/4 teaspoon salt. (I also added one shake of ground red pepper.)

Pat pork dry; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté pork, turning once, until well browned and just cooked through but still juicy, 6 to 10 minutes.

Transfer pork to plates. Add pineapple mixture and rum to skillet and sauté, scraping up brown bits, 1 minute. Serve pork with relish.

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Saturday, April 05, 2008 Grown up Mac and Cheese

Dinner with our friends, Jesse and Kristen, this week provided a delicious meal thanks to Kristen. She served this with a mixed salad and asparagus w/ baby tomatoes.
Here's a great recipe for all those men who love mac and cheese...

4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

from Barefoot Contessa




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Friday, December 14, 2007 Thai Ground Beef

This has become one of our favorites to throw together with ground beef or turkey on those weeknights when you crave a little Thai.


a few thinly sliced green onions
about a tsp. of minced garlic
1 pound ground beef or turkey
1 teaspoon curry powder
1 cup tomato sauce
1/2 cup light coconut milk
1 tbsp. brown sugar
1/4 tsp. grated lime rind
1 tbsp. fresh lime juice
1 tablespoon Asian fish sauce (optional)

3 cups rice or noodles

Coat a skillet with cooking spray. Add onions; sauté 5 minutes. Add garlic; sauté 1 minute. Add beef; cook 7 minutes or until lightly browned, stirring to crumble. (Drain grease, if necessary.)
Stir in curry powder and tomato sauce; cook until half of liquid evaporates (about 2 minutes). Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.
I serve over rice or noodles. (Sprinkle fresh cilantro if you'd like and green onions.)

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Friday, November 02, 2007 Black Bean Sweet Potato Burritos


A mom of one of my student's passed along this delicious burrito idea! I have always loved sweet potatoes, and since I have a huge bin filled with my uncle's sweet potatoes from SC, I'm learning some fun ways to use this vegetable. And an interesting tidbit:


“The Nutritional Action Health Letter rated 58 vegetables by adding up the percentages of USRDA for six nutrients) Vitamins A and C, folate, iron, copper, and calcium), plus fiber. Sweet Potatoes topped the list with a whopping 582 points; its nearest competitor, a raw carrot came in at 434.”



3 cups of peeled and diced sweet potatoes
½ onion, chopped

Saute in large frypan in 1 tablespoon oil until just tender.
(Add apple juice as needed to prevent sticking. )

1 can of black beans
1 tsp. ground cumin
1 tsp. ground cinnamon
½ teaspoon salt
Add and cook until heated through.

8 wheat tortillas
1 ½ cups cheddar cheese (shredded)

Divide bean mixture and cheese among the tortillas and roll up. Place in a 9x13 inch baking pan. Lightly spray tops of burritos with cooking spray or olive oil.

Cover pan with foil (I didn't do and they were crunchy on top which we loved)
and bake at 350 F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro.

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Saturday, September 08, 2007 Grilled tuna with herbed aïoli

If you don't like tuna (or don't want to go to the hassle of buying fresh tuna), please keep reading. The aïoli* that accompanies this is wonderful. We made this meal on vacation, but the sauce alone was delicious too...as a dip with veggies or potato wedges. So if you don't fool with the tuna, use the marinade to stir in with mayonnaise for a great sauce to keep in the fridge when company comes.

*Etymology: Occitan, from ai garlic + oli oil
: a mayonnaise flavored with garlic and sometimes other ingredients (as red pepper)

Grilled tuna with herbed aïoli

1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons dried tarragon
2 large garlic cloves, finely chopped
1/3 cup mayonnaise
4 tuna steaks (each about 1 inch thick)

Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.

Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.

Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.

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Saturday, August 04, 2007 Chicken Chilaquiles


Stop by the grocery store and pick up a can of tomatillos (I'm assuming you might not keep them on your shelf) and then grab a fresh bunch of cilantro for this great recipe from July's Cooking Light.

2 cups shredeed cooked chicken (I used leftovers from the herb-roasted chicken)
1/2 cup chopped green onions
1/2 cup shredded Monterey Jack cheese with jalapeño peppers, divided
2 tablespoons grated Parmesan cheese
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup low-fat milk
1/4 cup chopped fresh cilantro
1 (11-ounce) can tomatillos, drained
1 (4.5-ounce) can chopped green chiles, drained
12 (6-inch) corn tortillas

Preheat oven to 375°.
Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl.
Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.
Heat tortillas according to package directions.
Pour 1/3 cup tomatillo mixture into bottom of a baking dish (I used an oval clay dish that is about the size of a 9x13) coated with cooking spray.
Arrange 4 corn tortillas on top of the the tomatillo mixture, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese.

Bake at 375° for 20 minutes or until bubbly.

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Wednesday, August 01, 2007 Herb-Roasted Chicken

If you're trying to use your money wisely, buying chickens whole is the way to go. The most bang for your buck, and I think you gain a lot of flavor. *A few of my friends don't prefer ever picking anything off of the bone; hence, this recipe is NOT for those friends!

This recipe could easily be doubled (or tripled) if you wanted to bake a few chickens at the same time, pick all the meat off and then freeze or refrigerate the chicken for later use in quesadillas, casseroles, or stuffed shells like I'm making tonight!

6 tbsp. olive oil
2 tsp. poultry seasoning
2 tsp. freshly chopped sage
2 tsp. freshly chopped basil
2 tsp. freshly chopped rosemary
2 tsp. freshly chopped thyme
2 tsp. fresh minced garlic
1 tsp. kosher salt
1 tsp. pepper

1 whole chicken

Stir together first set of ingredients.

Rinse chicken, removing any extra "parts" (ex: giblets) and discard. Pat chicken dry.
Loosen the skin of the chicken (do not detach) and use rub about 2 tsp. of the olive oil mixture underneath the skin on the breasts. Rub remaining mixture over the chicken. Place chicken on a lightly greased wire rack in a pan.

Bake at 450 for 30 minutes; then cover loosely with foil, and bake 45-55 minutes or until your meat thermometer (at thickest portion of chicken) registers 165. Let stand 15 minutes before beginning to slice the chicken.

Note: This is an adaption from a Southern Living recipe.
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Wednesday, July 25, 2007 Pita pizzas

Look in your bakery section for whole wheat pita. (I love Father Sam's Pita Pockets (whole wheat) at both Harris Teeter and Whole Foods. ) Spread either tomato sauce or pesto then add some sauteed onions, peppers, eggplant, mushrooms, and fresh spinach, sprinkle some low fat mozzarella and then slide them in your toaster oven for a quick, mini pizza.

(Let me know if you're is searching for a good pesto recipe, because I've started making my own to make use of basil.)

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Wednesday, July 11, 2007 Turkey Burgers

According to the Mayo Clinic, "substituting ground turkey breast for ground beef sheds about 200 calories, 7 grams of fat and 4 grams of saturated fat."

Thanks to my sister-in-law, Elizabeth, here's a great recipe for turkey burgers that is quickly becoming a favorite AND a great way to use summer herbs.

1 ½ lb. lean ground turkey
½ c. breadcrumbs
½ small onion, minced
2 T. chopped fresh parsley
4 fresh basil leaves thinly sliced
1 T. mayo
1 T. Dijon mustard
1 T. Worcestershire sauce
1 T. hot sauce
1 tsp. salt
½ tsp. pepper

4 hamburger buns

Combine first 11 ingredients and form 4 patties. (Do not over mix; burgers will be mushy). Sprinkle with additional salt and pepper (optional) and grill on lightly oiled rack over medium-high heat 6-7 min. on each side until completely done. Remove from grill, cover loosely and let rest about 5 minutes.

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Tuesday, March 06, 2007 Rosemary Pork Tenderloin with Apples

Granted, it's 18 degrees outside and not exactly time for fall and apples, but this remains a favorite recipe that my sister-in-law, Elizabeth, passed along to me some time ago. I serve with rice and a light salad.

About 5 sweet-tart apples, peeled and cut into wedges
1 T. butter, melted
1 T. fresh lemon juice
1 (1 ½ lb.) pork tenderloin
¼ tsp. salt
¼ tsp. pepper
1 T. olive oil
1 small onion, thinly sliced
½ c. white wine
1/2 C cream
1/2 milk
3 T. Dijon mustard
2 T. chopped fresh rosemary leaves

1. Preheat oven to 400 degrees.
2. Toss apples with butter and lemon juice in lightly greased 13 x 9 baking dish or a dutch oven. Bake at 400 for 20-25 minutes. Sprinkle salt and pepper over pork tenderloin. Heat oil in a skillet and brown the tenderloin for about 7 minutes. Place tenderloin in the center of the 9x 13 baking dish with apples. Set aside.
3. Cook onion in skillet 5 minutes. Turn heat to high and add wine; cook about 2 minutes, scraping bottom of skillet. Stir in cream, mustard and rosemary.
4. Pour cream mixture over tenderloin, and bake at 350, basting occasionally, 20-25 minutes or until meat thermometer reads 155. Let stand 5-10 min.

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Thursday, February 01, 2007 Shepherd's Pie

Per request of the newly married and newly moved :) Mrs. Keelen Happ Woods....

a simple recipe for Shepherd's Pie

About 4 cups of leftover mashed potatoes
1 lb. Ground beef
1 onion, chopped
½ C sliced carrot
2 tbsp. All-purpose flour
2 tsp. Salt
½ tsp. Pepper
1 C beef broth
1 egg, lightly beaten
½ C shredded cheddar

Brown ground beef with onion in skillet. Drain grease and add carrots. Stir in flour, 1 tsp salt, ¼ tsp pepper. Add beef broth and cook, stirring constantly until slightly thickened. Spoon mixture into lightly greased 11x7 dish (or similar sized casserole dish.)

Stir mashed potatoes, egg, salt and pepper together. Spoon over beef mixture and spread evenly. Bake at 350 for 20 – 25 minutes. Sprinkle with cheddar cheese and bake 5 more minutes until melted.

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Tuesday, January 16, 2007 Three-Cheese Chicken Penne Florentine


I keep coming back to this Cooking Light recipe--it's delicious, easy, and makes great leftovers. Note: you can use frozen spinach instead of fresh, and I often don't take the time and effort with the cottage cheese and food processor. :)


1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked pasta (penne or tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.

Bake at 425° for 25 minutes or until lightly browned and bubbly.

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Monday, January 08, 2007 Peanut-Chicken Stir-fry

Sorry, I haven't been a dutiful blogger during the holidays. Lots of travel, but I hope to post a few in the days to come.

I tried this recipe from Southern Living this weekend and it was easy, quick, and made great leftovers. Side note: I used basmati rice and it was a great addition. I used olive oil, since I didn't have peanut oil.

Peanut-Chicken Stir-fry

1 cup uncooked rice
2 skinned and boned chicken breasts , cubed
3/4 teaspoon salt
1 cup reduced-sodium fat-free chicken broth
1 tablespoon light brown sugar
1/2 teaspoon cornstarch
2 tablespoons lime juice
2 tablespoons sweet chili sauce
2 tablespoons creamy peanut butter
1 teaspoon grated fresh ginger
1 tablespoon lite soy sauce
1 teaspoon dark sesame oil
1 tablespoon peanut or vegetable oil
1 1/2 cups fresh sugar snap peas
1 red bell pepper, cut into thin strips

Garnish: chopped dry-roasted peanuts

1. Cook rice according to package directions.
2. Sprinkle chicken with 1/2 tsp. salt.
3. Whisk together chicken broth and next 7 ingredients. Set aside.
4. Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
5. Add peas, bell pepper, and remaining 1/4 tsp. salt; cook 2 minutes, stirring often. Stir chicken broth mixture, and add to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.

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