The simplest, yummiest snack!

Another of my favorite foods is chickpeas. They are so versitile and add lots of fiber and taste. This is a delish snack that can replace things like chips. Really!

Toasted Chickpeas

1 can chickpeas, drained and rinsed
1 tsp salt
1 tsp pepper
1 tsp granulated garlic
cooking spray

Heat skillet on medium high heat. Set oven to 350.  Drain and rinse chickpeas, spread on paper towels and pat dry.

When pan is hot, spray with cooking spray. Add chickpeas and seasonings. Stir continuously for 5 minutes. When chickpeas begin to pop, put skillet in oven for 7-10 minutes. You will be able to smell the garlic when they are done and they will be golden brown. Allow to cool and store for up to 1 week.

Crispy Chicken Cutlets with Tomato Butternut Stew

I love tomatoes, and any kind of squash. The "hard" or winter squashes are my favorites, so I look for new ways to enjoy them. I found this on the Food Network, on Anne Burell's show. YUMMMMM!! The chicken, however, is my own, if you can claim something this simple.

Crispy Chicken Cutlets

4 chicken breast cutlets
1 cup plain panko
1/2 cup Parmesan cheese
1 tbsp dried italian herbs
1 egg, beaten
olive oil for cooking

Heat the oil in a large saute pan. Dip chicken in egg and dredge in the panko/cheese/herb mix. Saute until golden brown on either side, about 4 minutes each side.

Tomato Butternut Stew

1 large butternut squash, peeled, seeded and small dice

1 large can crushed tomatoes

1/2 yellow onion small dice

3/4 cup water

1 tbsp minced garlic

1 cup Israeli couscous (pearl couscous) prepared separately

Red pepper flakes

salt and pepper

olive oil

In a large open pan, saute onion in oil for 3 minutes, add red pepper (to taste), salt, pepper and garlic. Saute for 3 more minutes until very fragrant. Add squash and water, stir and bring to a low boil. Cover for 6-9 minutes until squash is fork tender but not mushy. Add tomatoes, bring to a simmer. Add cooked couscous, bring back to a simmer and serve.

 

 

Tuscan Lemon Muffins

1 3/4 cups all-purpose flour
3/4 cup granulated sugar2 1/2 teaspoons baking powder

1/4 teaspoon salt 3/4 cup part-skim ricotta cheese

1/2 cup water

1/4 cup olive oil

1 tablespoon grated lemon rind

2 tablespoons fresh lemon juice 1 large egg, lightly beaten Cooking spray 2 tablespoons turbinado sugar

 Preheat oven to 375°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.

 Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Balsamic Steak with Fruit Salsa

This was so easy, and it makes following doctor's orders to actually eat some red meat every week (UGGG!!!!) fairly simple.

1 pound flank steak, trimmed of most visible fat
S&P
3 tbsp balsamic vinegar (I really like Newman's Own Organic, its pretty affordable and not heavy and syrupy)
1 1/3 cup chopped apples (I used Granny Smith, don't use the "delicious" varieties) 2 apples
1 cup chopped pear or 1 pear
1/2 cup dried cranberries
2 tsp sugar (or less to taste)
1/4 tsp ground cinnamon (or more to taste)

Preheat broiler, trim meat. Score surface in a diamond pattern. Season with S&P and brush with balsamic. Broil 3-4 inches from the element (top rack) for around 14 minutes, flipping once and repeating the seasoning process. Let steak stand for 5 minutes before slicing to serve.

Chop apples and pears, throw in a bowl with 2 tbsp balsamic, sugar and cinnamon. Stir well, and refrigerate until serving.

Top sliced steak with 2 tbsp salsa, serve with a vegi of your choice (see below) and bread.

I serve this with my favorite side dish, sauteed garlic spinach. If this got easier, it would be falling off a log!

1 bag spinach, washed
2 tbsp olive oil
2 tbsp minced garlic
1 tsp sea salt

Heat oil in a large, lidded pan. Add garlic, cook for 1 minute. Add spinach and salt, stir to coat spinach. Top with lid and let steam for 2 minutes. Remove lid and stir until all spinach is wilted.

I admit it! One of my favorite things is French Onion Soup!!!!!

Seriously! I love cooked onions, I love soup, plus cheese? Seriously! This one, to me. is much less salty than ANYTHING I have ever gotten in a restaurant.

3 tbsp butter
3 Spanish onions, halved and sliced thin
1 white onion, halved and sliced thin
1 medium shallot, sliced thin
3 tbsp minced garlic
2 small tenderloin or sirloin fillets
salt and pepper
1 bay leaf
1 2 inch Parmesan rind
32 oz beef broth
32 oz beef stock
EVOO if needed
Italian bread
provolone cheese

Melt butter in a large soup pot. Coat fillets with pepper and a small amount of salt (I use coarse sea salt) brown on both sides, to VERY medium rare. Remove from pot.  Add onions, shallot, garlic and bay leaf. Stir frequently until soft. Add Parmesan rind and liquids. Bring to a full rolling boil. Reduce to a hard simmer and cook for at least 2 hours. To serve, ladle into oven safe mugs. Turn broiler on to low. Toast bread lightly under the broiler. Place toast over soup, top with sliced provolone, put under broiler until melted and bubbly. Serve with salad on the side, we had cornichons(another of my obsessions) and these crazy green olives my Dad HAD to have.

Creamed Spinach with baked Eggs and Bacon

I found the beginnings for this from my beloved Doctor, who told me last week "more iron, more protein". So when I saw this in Rachael Ray I said, YES. Of course I tweaked it a little!


Serves 3 (you could stretch and add 2 more eggs to serve 4)

6 slices bacon (I use thick cut Smithfield bacon)
6 eggs
2 bags fresh spinach
1/2 onion, diced fine
1 tbsp minced garlic
1/2 small block (3 oz?) cream cheese
1/2 cup heavy cream (I cheated and used fat free half and half)
salt and pepper
FRESH nutmeg, grated into spinach and on top of eggs
Parmesan cheese

Heat oven to 400. Place bacon on broiler pan and cook until crisp, turning several times.

In a large skillet, heat bacon renderings or olive oil. Add onion and garlic, cook for 4 minutes. Add pepper (and salt if desired). Add spinach slowly to wilt, add half a bag at a time, turning with tongs frequently. When all the spinach is added and wilted, drain the pan carefully of most of the liquid. Add cream cheese and stir until melted, then ass cream and nutmeg. Cook for 4-6 minutes until thick and bubbly. With the back of a spoon, make 6 indentations in spinach, add eggs into holes. Sprinkle with Parmesan and nutmeg. Put skillet in oven for 10 minutes for runny eggs, 15 for firm. Scoop 2 eggs into a bowl with spinach and serve with bacon on the side. We used french bread to sop up the sauce. Hot sauce could be added to the spinach!

Cheesy Wild Rice, Chicken and Broccoli Casserole

This one is SO easy, yummy and nutritious.

1 can cheddar cheese soup
1 can cream of chicken soup (98% fat free)
1/2 cup sour cream
1 tsp granulated garlic
1 tsp poultry seasoning
black pepper to taste
1 1/2 lbs cooked chicken breast, chopped
1 bag frozen broccoli pieces
1 cup diced onion
2 small boxes (3 servings each) quick cooking wild rice
8 oz shredded cheddar

Heat oven to 400
Prepare rice according to package directions. In a large bowl, blend first 6 ingredients well. Add chicken, broccoli, onion and rice. Mix well. Pour into large baking dish, top with shredded cheese. Bake for 25 minutes until hot and bubbly.