Category Archives: Dinner Ideas

Beer Can Chicken

Chicken, Dinner Ideas January 31, 2013 Leave a comment
Beer Can Chicken

Beer Can Chicken

YUM, while this chicken is dry roasting on the outside, the inside is being bathed with steamy beer, keeping the chicken meat wonderfully moist. The result is tender, fall-off-the-bone meat, encased in salty, herby, crispy skin. Using olive oil, garlic, salt, pepper, parsley and Rosemary on the chicken will bring out the wonderful flavor of the meat. If you are comfortable sliding your hand between the skin and the meat, rub some of the herb mixture in between, this way you are actually flavoring the meat not just the skin.

You can also roast a chicken this way in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done (about 1-1/2 hrs. for a 4 lb chicken, meat should register 180 degrees with a meat thermometer). You can substitute wine for the beer, just pour into a mason jar and sit the chicken on top. For an alcohol-free version of this recipe, just fill a pint mason jar halfway with chicken stock and use it instead of the beer.

If you are going to Grill your chicken: spray grill rack with non-stick cooking spray. Heat grill to medium or prepare a medium fire cooking by indirect method.

If using an oven preheat to 350 F

Ingredients:

  • 4 lb Chicken – washed inside and outside with cool running water – dry with paper towels
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons of fresh Rosemary, chopped
  • 4 cloves of garlic – grated or chopped fine
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons of cold butter sliced into thin pieces

Directions

  1. Combine parsley, rosemary, garlic, salt, pepper and olive oil in a bowl
  2. Slide your hand between the skin and meat – careful not to rip the skin
  3. Rub about half of the herb mixture on meat, don’t forget the thighs
  4. Slide the butter inside the skin (don’t forget legs) on top of the herb mixture
  5. Rub the chicken skin with the rest of the herb mixture

Preparation

  • Wash the beer can with hot soapy water
  • Dry
  • Open can and pour half the beer into a glass and drink
  • Puncture 2 more holes in the top of the beer can
  • Lower bird onto the can – the can must be inside the cavity
  • Stand the chicken on the grill – on cool part of grill (indirect cooking) using legs and bottom of can as a tripod (if cooking in an oven, sit the bird inside a roasting pan using same method as just described)
  • Cover grill and roast until an instant read thermometer reads 180 degrees inserted in thigh.
  • Carefully transfer chicken and beer can to a cutting board and let sit for 10 minutes
  • Carefully lift chicken off of beer can (may need two people for this, one holding the can and the other one lifting the chicken)
  • Discard beer
  • Enjoy!

The Poached Egg

Breakfast, Dinner Ideas January 29, 2013 Leave a comment

The wonderful, light, delicious poached egg. This egg dish is simple to prepare and yields a light

The Poached Egg

The Poached Egg

breakfast, lunch or dinner.

Always start with fresh eggs. Cooks will tell you to crack your egg into a custard cup or bowl before transferring to the water. I’ve been at this a long time, so I crack mine directly into the boiling water.

  • If you have a small skillet, add at least 1-2 inches of water. If you are cooking with a saucepan, add at least 3 inches of water.
  • Place saucepan or skillet on high heat and bring water to a boil. To keep the white of the egg from spreading in the water add a teaspoon of white vinegar or lemon juice to the water before adding egg.
  • After adding the egg to the water, turn heat down to a simmer.
  • I cook my egg for 3 minutes, basting the egg with a spoon as it simmers. Gently stir the water around the egg to keep from sticking to the bottom of the pan. You can cook your egg for 4 – 6 minutes if you like your yolk thick or cooked through.

How to serve your poached egg,

  • Well I remove my egg from the water after 3 minutes with a slotted spoon.
  • I place my egg on a piece of toast and sprinkle with a tablespoon of grated cheese, tonight I used my left over apple smoked Gruyere cheese I used in my Barley, Leek Gratin recipe.
  • I sprinkled a little Kosher salt on my egg and enjoyed with a slice of cinnamon/sugar toast, and a glass of white wine.

Now I can deal with the snow

Tex-Mex Fried Eggs

Breakfast, Dinner Ideas January 29, 2013 Leave a comment
Tex-Mex fried eggs

Tex-Mex fried eggs

This breakfast is hearty enough for a dinner. Add your own vegetables to make this dish your own. Chillies and olives are optional.   Enjoy.

Ingredients

  • 1 16-oz tube of prepared polenta cut into 12 slices
  • 1 can of your choice of beans; red kidney, pinto, black, or white
  • 1 cup of salsa your choice of brand
  • 1 small can of diced chilies
  • 1/4 cup chopped black olives
  • 2 finely sliced scallions
  • 4 large eggs
  • ½ cup of reduced fat cheese; your choice of pepper jack, cheddar, feta etc.
  • 3 tablespoons flat leaf parsley or cilantro, chopped fine

Directions

Preheat oven to 425 degrees, spray baking sheet with cooking spray

  1. Arrange polenta slices on baking sheet and spray with olive oil non-stick cooking spray
  2. Bake for 20 minutes
  3. Combine beans, chilies, 1 tablespoon of parsley, olives, 1 tablespoon scallion and salsa, heat in a saucepan or microwave for 25 seconds on high until heated through
  4. Spray a flat skillet with cooking spray
  5. On medium heat, crack each egg into skillet and fry until whites are set and yolks are thick, about 3 minutes, remove from heat
    1. If you prefer over-easy eggs, flip eggs with a spatula when whites set
  6. Sprinkle eggs with cheese and 2 tablespoons chopped parsley
  7. Cover skillet and let stand until cheese is melted
  8. To serve, place 3 polenta slices on a plate, Spoon bean, salsa mixture over polenta and top with a fried egg, sprinkle remaining tablespoon of sliced scallion on top of egg.
  9. Serve with fresh fruit or sliced avocado.

Servings: 4

Barley, Leek, Mushroom and Rosemary Gratin

Dinner Ideas, Side, Vegetables January 27, 2013 Leave a comment

barleyWhat a wonderful combination of grain, vegetable and herb. Barley has a wonderful nutty, chewy texture and can be used for more than just soups. I came across a recipe when looking for a side to go with my pork roast. I made some additions and revisions to suit my taste.

Mushrooms are optional, fresh Rosemary is not. Try to use butter as it adds a wonderful flavor to the dish. Always use fresh herbs for ultimate flavor. This dish is so filling and healthy; it can be eaten by itself as lunch. You can add any vegetable such as spinach to make it your own. Eat Healthy, enjoy.

Ingredients

  • 2 cups of canned reduced sodium vegetable broth
  • 2/3 cup medium pearl barley, rinsed in cold water
  • 3 leeks (white and light green part only)
  • 1/2 lb button mushrooms sliced (if you prefer not to add mushrooms omit this step and add butter to oil to saute leeks.)
  • 1 – 2 tablespoons of fresh rosemary leaves, chopped
  • 2 cloves of garlic, minced or grated
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup of freshly grated Swiss, Comte or Apple smoked Gruyere cheese

Directions

  1. Bring vegetable broth to a boil, add rinsed barley cover and cook barley in vegetable broth until tender about 25 minutes. Do not drain.
  2. Preheat oven to 375 F – spray a 2 quart baking dish with cooking spray
  3. Slice mushrooms
  4. Slice off root and dark green leaves of leeks, slice the remaining white part lengthwise. Run under cool water to remove sand between leaves.
  5. Slice leeks into thin slices
  6. Remove rosemary leaves from stems by pulling downward with thumb and finger, chop fine.
  7. Heat butter in pan until melted, add mushroom, cook until brown, remove from pan
  8. Heat oil in same pan until hot, add leeks and cook on medium-high heat until limp, about 10 minutes, add rosemary and garlic, cook for about 1 minute more, add barley, mushrooms, salt and pepper.
  9. Stir in half cheese of your choosing
  10. Transfer barley mixture to baking dish
  11. Sprinkle with remaining cheese
  12. Bake for 15 minutes or until heated and bubbly

    8 servings – Weight Watcher friendly at 4 points. per 1/2 cup

Baked Macaroni and Cheese (WW – 7 pts)

Dinner Ideas, Lite and Weight Watcher Recipes January 25, 2013 Leave a comment
Weight Watchers Baked Macaroni & Cheese 7 pts

Weight Watchers Baked Macaroni & Cheese 7 pts

I have a brand new “Points Plus” Weight Watchers cook book and have decided, I am going to try some of the recipes in this book and share it with you.  So tonight we start with Baked Macaroni and Cheese, a comfort food – great anytime but especially when the snow is flying.

Baked Macaroni and Cheese

Preheat oven to 350 F

Ingredients:

  • 8 ounces of whole wheat penne pasta
  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • 2 cups fat-free milk
  • 2-1/3 cups shredded fat-free Cheddar cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Directions

  1. Cook penne pasta according to package directions, omitting salt if desired. Drain in colander, then rinse under cold running water, drain.
  2. Heat oil in large saucepan over medium heat. Add flour and cook, whisking constantly for 2 minutes. Gradually add milk, whisking until smooth. Increase heat to medium0-high and bring to boil; boil for 1 minute
  3. Remove saucepan from heat; add 2 cups of Cheddar, the slat, and pepper, stirring until cheese is melted. Stir in pasta. Pour into a shallow 2-quart baking dish or 6 individual baking dishes; sprinkle with remaining 1/3 cup cheese.
  4. Bake until lightly browned and bubbly, about 25 minutes for a 2 quart baking dish and about 15 minutes for individual baking dishes. Let stand for 5 minutes before serving.

6 servings @ 7 points each / ¾ cup per serving

Chicken Pot Pie Bundles – WW friendly (6 pts per serving)

Dinner Ideas, Weight Watcher Friendly January 25, 2013 Leave a comment

Chicken Pot Pie – WW friendly (6 points per serving)

Chicken Pot Pie Bundles

Chicken Pot Pie Bundles

 Ingredients

1 tsp butter

  • ½ bag of pearl onions or one small onion chopped
  • 2 cups fresh Portobello or white button mushrooms, quartered
  • 2 cloves fresh garlic grated or chopped
  • ¼ tsp tarragon
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • 2 cups frozen mixed vegetables
  • 1 cup of low fat canned chicken broth
  • 3 cups cooked skinless, boneless chicken breasts – chopped
  • 2 tbsp. all-purpose flour
  • ½ cup fat free evaporated milk, divided
  • 6 Egg roll wraps (Not the smaller wonton wrappers)

Directions

Preheat oven to 375 F

6 Servings

Preparation: Do not spray muffin cups with cooking spray.  Gently place 1 egg roll wrap into each cup letting the edges extend over the sides.

  1. Spray a skillet with cooking spray, add butter and melt over medium heat.
  2. Add onion and mushrooms and cook until tender, stirring frequently
  3. Add garlic and stir cooking until fragrant, about 2 minutes
  4. Add frozen vegetables, broth and chicken. Cover and simmer for 15 minutes
  5. In a small cup, combine flour and ¼ cup of evaporated milk; stir into chicken mixture.
  6. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining ¼ cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes.
  7. Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges. Spray tops with cooking spray.
  8. Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.

Note: You can substitute low-fat crescent rolls for the egg-roll wraps; and you can line a shallow baking dish with the egg-roll wraps or crescent rolls to bake pot-pie as one dish. (May affect point values)

 

Wendy’s Junior Bacon Cheesburger

Dinner Ideas January 19, 2013 Leave a comment
Wendy's Jr. Burger

Wendy’s Jr. Burger

This burger is relatively easy to prepare. There is no magic sauce, there is only mayo, American cheese, bacon, lettuce and tomato. Really – so what makes this burger so good? Perhaps it is the perfect shape of the patty (use a cookie cutter), or the fact that the hamburger bun is grilled? Actually, there is a science to stacking everything so pay attention.

 

Ingredients

  • 1 plain hamburger bun
  • 1/3 pound ground beef
  • Salt to taste
  • 1 tablespoon mayo
  • 1 slice American Cheese
  • 2 strips cooked bacon
  • 1 lettuce leaf
  • 1 tomato slice

Directions

  1. Brown the faces of the bun in a frying pan over medium heat. Keep them warm
  2. Form the ground beef into a square patty approximately 4 x 4 inches
  3. Cook the patty in the pan for 3 to 4 minutes per side, or until done. Sprinkle with salt on each side while cooking
  4. Start stacking the burger in the following order:
  5. Spread the mayonnaise on the top bun
  6. Place the burger on the bottom bun
    1. On top of the burger, place the cheese
    2. Bacon (side by side)
    3. Lettuce leaf
    4. Tomato slice

Eat and enjoy!

Roasted Vegetables (WW friendly recipe)

Dinner Ideas, Vegetables January 18, 2013 Leave a comment

Roasted Vegetables
(WW Friendly) zero points!

This is a delicious side for any meal or a meal by itself, and Weight Watchers friendly at

Roasted Vegetables

Roasted Vegetables

zero points.

(Makes 8 servings)

  • 2 medium sweet red peppers, seeded and quartered or sliced
  • 1 medium green pepper, seeded and quartered or sliced
  • small summer squash, sliced
  • small zucchini, cut into Julianne pieces or chunks
  • 1 cup red onion, quartered
  • 12 ounces canned artichoke hearts, without oil, drained
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh rosemary
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Kosher or sea salt
  • 1/4 teaspoon black pepper, freshly ground

Directions:
Preheat oven to 450ºF.

  1. Coat 2 large baking sheets with cooking spray.
  2.  Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets, flesh side up,
  3. Coat vegetables with cooking spray; sprinkle with thyme, fresh rosemary, garlic powder, salt and black pepper.
  4.  Roast until vegetables are tender and golden brown, about 20 to 25 minutes.

Yields about 3/4 cup per serving.

Cabbage Pancakes (Okonomiyaki)

Appetizers, Breakfast, Dinner Ideas, Vegetables January 17, 2013 Leave a comment

Cabbage Pancakes (Okonomiyaki)

Okay, really? Cabbage Pancakes. Yes, they are absolutely delicious and so healthy for

Japanese Cabbage Pancake

Japanese Cabbage Pancake

you. These are very similar to the potato pancake but made with grated cabbage and similar vegetables. Japanese Cabbage pancakes are usually served with a spicy Hoisin sauce, a recipe follows. Or you can purchase bottled Hoisin sauce. I just serve mine with a tablespoon of Soy sauce mixed with a tablespoon of rice vinegar.

I will give you the basic recipe following but I add other ingredients to my cabbage for color, nutrition and flavor such as; chopped black beans, chopped chick-peas, always a grated carrot or two, chopped Italian flat-leaf parsley, minced red onion, and/or minced leek, the possibilities are endless. I cannot rave about these “veggie” cakes enough. They can be served as a side to any meal or as a meal itself. Enjoy.

Cabbage Pancakes
Basic Recipe – Ingredients

• ½ cabbage shredded (about 4 cups)
• ½ cup shredded carrot
• 1 tablespoon Soy sauce
• 4 green onions, chopped (or 1 small yellow onion or leek)
• 3 eggs (for vegan alternative, replace with ½ cup pureed silken tofu)
• ¼ cup flour (can use gluten free, or rice flour)
• oil for frying (I’ve used cooking spray in a non-stick skillet to cut calories)
• Hoisin sauce

Directions

1. Mix together first four ingredients. Beat eggs and add flour, (or tofu or rice flour) mixing until smooth.
2. Heat a heavy skillet with about 2 – 3 tablespoons oil (or spray non-stick skillet with cooking spray)
3. Scoop about ½ cup of batter from bowl and place in hot skillet, flatten with the back of a spoon until thin
4. Fry on medium-high heat  for about 4 minutes on each side until golden brown
5. Serve with Soy sauce or Hoisin Sauce
6. Cakes may be kept warm in a 250 oven while you cook the remaining batter

Hoisin Sauce

4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon molasses or 1 tablespoon honey
2 teaspoons seasoned rice vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon Chinese hot sauce or Habenero or Jalepeno sauce
1/8 teaspoon black pepper

Directions:

1 Combine all ingredients in a small mixing bowl.
2 Mix with a whisk until well blended.

Potato Pancakes

Breakfast, Dinner Ideas, Vegetables January 16, 2013 Leave a comment
Potato Pancake

Potato Pancake

German potato pancakes, a true comfort food and wonderful side with any meal from breakfast to dinner. Eat with a dollop of applesauce or sour cream, potato pancakes are a real treat. Poach an egg and serve on top of a potato pancake, or serve as a side with a steak or chicken. Crunchy on the outside and soft and moist on the inside.

Ingredients:

  • 1 lb. potatoes, about 2 or 3 large russets, grated (a sweet potato may be substituted for one of the russets for color and sweetness)
  • 1/2 onion, grated
  • 1 tsp. salt
  • Dash of Ground pepper
  • ¼ tsp of Nutmeg
  • 1 egg, beaten
  • Oil for frying

Directions

  1. Grate potatoes, with or without skin
  2. Grate the onion over the potatoes, (at this point you can add 2 grated carrots for color and flavor, or a grated zucchini)
  3. Add salt, pepper, nutmeg and egg. Mix thoroughly.
  4. Using a non-stick griddle or frying pan, heat about 2 tablespoons olive oil until hot
  5. Using a measuring cup – ½ cup – drop the potato mixture into hot oil and flatten with the back of a spoon.
  6. Fry for 4 to 5 minutes on each side, or until golden brown
  7. Drain on paper towels and serve hot with your choice of topping.

*keep cakes warm in a 250 degree oven while cooking the remaining batter.