Category Archives: Dinner Ideas

Popcorn Salad

Dinner Ideas, Fun Stuff, Salads, Side March 28, 2013 Leave a comment

POPCORN SALADpopcorn salad

Who would have thought? I never had it until I moved to Montana. We had a potluck today and one of our employees, Kathy brought it in.  Immediately, I thought wow, this might be a “kid friendly” salad. A great way to get vegetables into your little ones, and what kid doesn’t like popcorn?

Ingredients:

  • 1 bag of microwave buttered popcorn popped (about 6 cups)
  • 1 cup grated cheddar cheese
  • ½ cup of finely chopped green onion (scallions) or red onion
  • ½ cup of diced green pepper (or any other color)
  • 6 – 8 strips of cooked bacon crumbled (or substitute 1/3 cup bacon bits)
  • ½ teaspoon garlic powder
  • ½ to ¾ cup lite mayonnaise (just enough to “wet” the popcorn when mixed)
  • The following vegetables can be added for color and flavor (optional);
    • Celery, sliced thin
    • Raisins
    • Baby peas
    • Sliced green beans
    • Grated carrot
    • Sliced water chestnuts
    • Tiny little broccoli flowerets that have been steamed until crunch tender
    • Pomegranate seeds
    • Shredded cabbage, red or white

Directions:

Mix all ingredients together, refrigerate.  Keeps for 2 days.

Spinach Salad with Candied Pecans

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Weight Watcher Friendly March 25, 2013 Leave a comment

Ingredientsspinach salad

  • ¼ cup brown sugar, plus 1 tablespoon
  • 6 tablespoons Olive oil, divided
  • 3 tablespoons balsamic vinegar, divided
  • 1 cup pecans
  • 6 ounces baby spinach
  • Pomegranate seeds

Directions

  1. Combine the quarter-cup brown sugar with one tablespoon of Olive oil and one tablespoon of Balsamic Vinegar in a frying pan and place over medium heat until the syrup bubbles. Around one minute.
  2. Toss in the pecans and mix to coat. Stir the nuts for about four minutes or until toasted and evenly coated. *Be careful not to burn them.
  3. Place the sugared nuts on a foil sheet that has been coated with nonstick spray and carefully separate them. Cool completely
  4. In a small bowl, whisk together the remaining brown sugar, olive oil and vinegar.
  5. Place spinach in a large salad bowl and coat with the dressing, mix.
  6. Stir in pecans and pomegranate seeds, sprinkle with feta cheese or Gorgonzola cheese

Broccoli Salad

Dinner Ideas March 10, 2013 Leave a comment
Broccoli Salad

Broccoli Salad

Broccoli Salad is another salad that brings back summer memories, great for a pot-luck or party. Use fresh broccoli, if you cannot eat fresh broccoli as “is” because of the roughage, then microwave for 1 minute, with 1 tablespoon of water to soften the flowerets, great source of fiber.

Additional add-ins:

  • Raisins
  • Red Onion (chopped)
  • Walnuts
  • Cranraisins
  • Chopped cranberries

Ingredients:

  • 2 bunches of fresh broccoli
  • 1 cup of fresh peas (optional)
  • 8 slices of crisp bacon, diced into small pieces
  • ½ cup of Miracle Whip (or substitute with Greek Yogurt, plain)
  • 2 tablespoons of white vinegar
  • ¼ cup sugar

Directions:

  1. Using kitchen shears or sharp knife, cut broccoli into individual flowerets, add peas and bacon
  2. Mix mayo (or Greek yogurt), vinegar , sugar together and fold into broccoli
  3. Chill in refrigerator for at least 3 hours to blend flavors

Souping up your Oatmeal

Breakfast, Dinner Ideas, Lite and Weight Watcher Recipes, Weight Watcher Friendly March 2, 2013 Leave a comment

yogurt and oatmealI discussed Oatmeal in a previous blog. You can find the difference between “instant, groats and steel cut” oats in that blog. This blog is about souping up your breakfast oatmeal to entice you to eat more oats (because they are healthy for you) and to make the eating experience uniquely delicious. Box cereals are loaded with sugar – sugar goes right to your waist and hikes up your insulin, so that being said try to change out your breakfast during the week with eggs, oatmeal, yogurt, fruit etc.

This morning I made “naked” Raw oatmeal (oatmeal without flavors or sugar) and gathered together a sliced fresh peach, sliced strawberries, 2 tablespoons of walnut pieces, and ½ container of Greek yogurt.

I cooked the oatmeal according to package directions and let sit for a minute, added the walnuts, and fruit and stirred. On top of that wonderful goodness I put a half container of Greek yogurt and stirred slightly. Delicious, decadent, creamy, thick and sweet is all I can say about this morning treat. It was comparable to dessert for breakfast! Enjoy.

Kale Chips

Appetizers, Lite and Weight Watcher Recipes, Salads, Side, Vegetables, Weight Watcher Friendly February 28, 2013 Leave a comment
Baked Kale Chips

Baked Kale Chips

Kale Chips? A friend brought this to my attention a couple of weeks ago and asked me to make them. I took down the recipe but soon forgot about it. Tonight I decided to stop at the grocery store and pick up some Kale. I looked up other recipes on the internet and some very good information about Kale. I have to admit, I don’t cook with kale as much as I should considering the health benefits listed below. So Kale Chips, they have a special flavor, they do not taste like potato chips like some internet reviews suggest, but like potato chips, you can’t eat just one. They have their own flavor, very subtle, but surprisingly good. I made two batches, the first batch I ate with a glass of Merlot and thought they tasted wonderful. I ate my dinner a wonderful salad and decided to try another batch, they were good but not as good as the first batch, I poured another glass of wine and surprisingly, the wine enhanced the flavor of the Kale. You make a batch or two and see how you like them.

INGREDIENTS:

  • One bunch of kale
  • Olive oil – about a tablespoon
  • Kosher or Sea Salt
  • Garlic powder

DIRECTIONS:

  1. Preheat oven to 350 degrees
  2. Line a cookie sheet with foil
  3. Spray foil with cooking spray
  4. Tear apart the kale leaves into bite size pieces and place on cookie sheet
  5. Sprinkle a little olive oil on them and toss to coat
  6. Sprinkle on salt and garlic powder, be creative and try your own seasoning. I would start out with simple until you taste your first batch.
  7. Bake at 350 for 8 – 10 minutes
  8. Remove from oven and let cool for a few minutes and enjoy

Kale or borecole is a form of cabbage, with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.

Top 10 Health Benefits of Eating Kale

By Alison Lewis

Kale is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse.” Here are ten great benefits of adding more kale to your diet:

1. Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium as well as those listed below.

2. Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more.

3. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and the prevention of blood clotting. Also increased levels of vitamin K can help people suffering from Alzheimer’s disease.

4. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

5. Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.

6. Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels.

7. Kale is high in Vitamin A. Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.

8. Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.

9. Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility

10. Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy.

Mozzarella, Tomato & Basil Salad

Appetizers, Dinner Ideas, Lite and Weight Watcher Recipes, Salads, Side, Vegetables, Weight Watcher Friendly February 27, 2013 Leave a comment

tomato saladThis is truly a summer salad when the tomato vines are dripping with ripe, red, sweet tomatoes and the smell of fresh basil growing in the sun. But I do enjoy this salad in winter using vine grown tomatoes and fresh basil in the produce section of your grocery store. Wonderful on its own or pair with fish or chicken, or a hearty loaf of grain bread. Always use fresh basil and ripe tomatoes for this recipe. Buy fresh Mozzarella, you can’t beat its creamy, smooth texture. You will want to slice it into slices. Place it in the freezer for 5 – 10 minutes before slicing, this will make it an easier task.

INGREDIENTS

  • Fresh spinach leaves (optional)
  • 4 medium ripe tomatoes, sliced in ¼ inch slices
  • 6 ounces of fresh mozzarella cheese, sliced
  • 2 Tablespoons of extra-virgin olive oil
  • 2 Tablespoons of good balsamic vinegar
  • 2 cloves of garlic sliced into slivers or grated
  • 1 bunch of fresh basil, rinsed and pulled apart into individual leaves
  • ½ teaspoon of cracked pepper
  • 1 teaspoon Kosher or Sea salt, divided

DIRECTIONS

  1. In a small bowl with a lid mix the extra virgin olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Mix together and set aside for at least 15 minutes to blend flavors
  2. Line a plate or platter with washed spinach leaves, stems removed
  3. Arrange the tomato slices on top of the spinach
  4. Sprinkle with ½ teaspoon of kosher or sea salt
  5. Layer half of the basil leaves on top of the tomatoes
  6. Layer the mozzarella cheese on top of the basil
  7. Spread remaining basil on top of the cheese
  8. Pour the olive oil, vinegar dressing on top of layers
  9. Serve at room temperature

Chicken Wonton Cups WW friendly at 1 point each

Appetizers, Lite and Weight Watcher Recipes, Weight Watcher Friendly, Wonton Wrappers February 25, 2013 Leave a comment
Chicken Wonton Cups

Chicken Wonton Cups

What a great appetizer or light lunch!  These little “poppers” are a great way to enjoy the taste of jalapeno poppers without the fat and calories of frying.

INGREDIENTS

  • 36 wonton wrappers
  • Cooking spray
  • 1-1/2 cups shredded cooked chicken breasts
  • 1 8 ounce package of reduced-fat cream cheese
  • ½ cup shredded Parmesan cheese (fresh is best)
  • 1/3 cup reduced-fat mayonnaise
  • 1 4 ounce can of chopped green chilies, do not drain
  • 1 jalapeno pepper, seeded and minced (Important: always wear gloves when handling peppers to avoid skin and eye irritation)

Preheat oven to 350 degrees

DIRECTIONS

  1. Press wonton wrappers into miniature muffin cups coated with cooking spray
  2. Spray the wrappers with the cooking spray
  3. Bake for 5 – 6 minutes or until edges begin to brown
  4. In a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno
  5. Spoon chicken mixture into baked cups and bake an additional 8-10 minutes longer or until filling is heated through

Serve warm

Refrigerate leftovers

Yields 36 cups

 

Cucumber Salad

Lite and Weight Watcher Recipes, Salads, Side, Vegetables, Weight Watcher Friendly February 24, 2013 Leave a comment
Cucumber Salad

Cucumber Salad

I have this amazing pork chop and sauerkraut cooking in the oven and it smells so good. I wondered what kind of cold salad would go good with this dish. A cucumber salad is the perfect accompaniment, fresh, sweet, lite, and full of flavor. A cucumber salad will not compete with my sauerkraut but a green salad would. I used to make this salad all the time when my kids were small and serve with hamburgers or steak. A refreshing summer salad but great all year round. I hope you enjoy it as much as we did.

INGREDIENTS

  • 2 large cucumbers
  • 2 sliced scallions or thinly sliced red onion
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tablespoons of fresh, minced parsley
  • Bunch of fresh Basil, chopped fine (Optional)
  • 1 tsp fresh minced dill (Optional)
  • 3 tablespoons of white vinegar and water
  • 2 tablespoons sugar

DIRECTIONS:

  1. Mix the sugar, vinegar and water together and let sit
  2. Peeling your cucumber is optional, I prefer to leave the skin on and wash it to remove any wax. Grate the cucumbers into paper thin slices.
  3. Slice scallions or red onion
  4. Sprinkle with salt and pepper
  5. Stir in vinegar mixture. Stir
  6. Cover and refrigerate for at least 30 minutes.

Enjoy, eat healthy

Italian Chicken Rolls

Chicken, Dinner Ideas February 15, 2013 Leave a comment

You can make these chicken rolls with veal as well.  Stuffed with ricotta cheese, Parmesan Cheese,

Italian Chicken Rolls

Italian Chicken Rolls

parsley and mozzarella cheese – sure to delight even the most finicky eater.

Ingredients:

  • 1 can of Italian plum tomatoes, drain sauce into a cup and chop tomatoes
  • Add tomato sauce to liquid in canned tomatoes to make ½ cup
  • 2 garlic cloves, grated or minced
  • 1 medium – size green bell pepper, finely chopped
  • 1 medium-size onion, finely chopped
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly ground pepper
  • 4 skinless, boneless chicken breasts, butterfly and pound to ¼-inch thickness
  • 1 egg
  • ½ cup ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh flat leaf parsley
  • 1 cup grated mozzarella cheese

 Directions

Preheat oven to 350 F

  1. In a medium saucepan, combine tomatoes, tomato sauce, garlic, bell pepper, onion, oregano, and pepper. Bring to a boil, reduce heat and simmer for 15 minutes – stirring occasionally.
  2. Butterfly each chicken breast and pound between two pieces of wax paper to ¼ inch thickness
  3. In a small bowl, beat egg, blend in Ricotta, Parmesan cheese, ½ cup of mozzarella cheese and parsley
  4. Spoon one-eighth of this mixture onto each piece of chicken, roll up chicken and secure with wooden toothpicks.
  5. Spoon half the tomato sauce into an 8 inch square baking dish. Arrange chicken rolls in dish. Pour remaining sauce over chicken. Sprinkle remaining mozzarella cheese on top. Bake for 45 minutes.

Chicken Marsala

Chicken, Dinner Ideas February 12, 2013 Leave a comment

Marsala wine is frequently used in cooking, and is especially prevalent in Italian restaurants in the United chicken marsalaStates. A typical Marsala sauce, for example, involves reducing the wine almost to a syrup with onions or shallots, then adding mushrooms and herbs. One of the most popular Marsala recipes is chicken marsala, in which flour-coated pounded chicken breast halves are braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices.

Chicken Marsala
Ingredients:

  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 4 skinless, boneless chicken breast halves, pounded to ¼ inch thickness.
    • Note: Easiest method: butterfly the chicken breast first and place between wax paper to pound.
  • 4 shallots, onions or leeks finely chopped
  • ½ pound of mushrooms, sliced
  • ¼ cup dry Marsala wine
  • ½ cup of cream
  • 1 teaspoon lemon juice
  • Salt and pepper to season

 Directions:

  1. Pound chicken breasts according to notes above
  2. In large skillet heat the olive oil until hot
  3. Add chicken and sauté, about 3 – 4 minutes on each side until golden brown, remove and set aside
  4. Melt butter in pan and add shallots, onions or leeks and mushrooms. Cook until mushrooms are lightly browned, about 3 – 5 minutes.
  5. Add Marsala wine and bring to a boil, scrape any browned bits from bottom of pan with a spatula or spoon.
  6. Add cream and lemon juice and return to a boil
  7. Season with salt and pepper to taste.
  8. Return chicken to pan and cook, turning in sauce for about 3 minutes to reheat and finish cooking.