Dinner with the In-Laws

Many of you know that my MIL had a stroke last year.  She is recovering, but it's slow going.  Cooking dinner is not one of the things she can do on her own yet.  I've heard tell, though, that she's a pretty good sous chef. :-)

Most  weeks, I try to bring a meal over to give everyone a little bit of a break.  Tonight Josh and I are not just bringing dinner to them, but enjoying it with them.

This is not as whole a menu as a date night menu would be (no apps or cocktails).  Really it's just dinner and dessert.

Main Course:

Chicken Milanese with Arugula Salad

Ingredients 1 1/2 Tbsp fresh lemon juice    1 Tbsp olive oil    1/4 tsp table salt    1/4 tsp black pepper      2 bunch(es) arugula      1/2 medium uncooked fennel bulb(s), very thinly sliced (about 1 cup)      1 cup(s) (sliced) uncooked red onion(s), thinly sliced      1 cup(s) grape tomatoes, quartered      1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces    1 tsp table salt    1/2 tsp black pepper    2 Tbsp all purpose flour      1 large egg(s)      3 large egg white(s)    1/4 cup(s) fresh parsley, fresh, minced    1/2 oz romano cheese, grated (about 1/4 cup)    1/3 cup(s) dried plain breadcrumbs    4 spray(s) cooking spray, divided    1 Tbsp regular butter, divided    2 Tbsp fresh lemon juice, or to taste    Instructions In a small bowl, whisk together first four ingredients; set aside. In a large salad bowl, combine arugula, fennel, onion and tomatoes; set aside. Place chicken between two sheets of wax paper; pound until 1/3-inch-thick (to watch a video of this technique, click here). Rub salt and pepper into both sides of chicken. Place flour in a shallow bowl. Place bread crumbs in another shallow bowl. In a third shallow bowl, whisk together egg, egg whites, parsley and cheese. Dip a piece of chicken into flour; turn to coat and shake off any excess. Next, dip chicken into egg mixture; turn to coat. Lastly, dip chicken into bread crumbs, shaking off any excess ingredients. (You want to coat the chicken very lightly, not cover it with a heavy crust.) Set aside and repeat with remaining chicken. Coat a large skillet with cooking spray; place over medium-high heat. Melt half of butter in skillet (do not allow it to burn); add two pieces of chicken. Cook chicken until coating is golden, flipping once, about 7 minutes; remove to a paper towel and cover loosely to keep warm. Off heat, recoat skillet with cooking spray; place over medium-high heat. Melt remaining butter in skillet; cook remaining pieces of chicken. Toss salad with dressing. Sprinkle chicken with lemon juice and serve topped with salad. Yields 1 piece of chicken and 2 cups of loosely packed salad per serving.

My mom made this wonderfully yummy tomato mango salad while I was in SC with my family a few weeks ago.  The ingredients are tomatoes, mangoes, shallots and basil.  It gets tossed with a very light vinaigrette.

I may bring broccoli, too.  I don't think one can have enough veggies in a day.

Dessert is my clafouti.  I didn't love it, but everyone else did.  And I have the cherries.  I will be bringing the batter in food storage container along with the cherries.  I'll bake it there.  It takes an hour.  I'll bring ice cream too.

That's what's cooking in my kitchen.  How 'bout yours?

happy cooking

Date Night--Wednesday May 29, 2013

I'm all over the place with this meal.  I mean, some weeks I have a theme.  This week, not so much.

I'll start at the beginning with Appetizers:
 

Creamy Corn Chipotle Dip Ingredients 4 Tbsp fat-free cream cheese    2 item(s) canned chipotle peppers in adobo sauce, seeded      3 cup(s) frozen corn kernels, or fresh corn kernels*    2 Tbsp fresh lime juice    1 1/2 tsp ground cumin    1/2 tsp table salt    Instructions Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, scrape down the sides of the bowl, and process until smooth. To store, spoon into a medium bowl, cover, and refrigerate for up to 3 days; return to room temperature before serving. Yields about 3 tablespoons per serving. Notes *When in season, use fresh corn kernels for the best flavor. To remove the kernels, break each cob in half. Stand a half on its flat end and run a sharp knife along the cob, slicing off the kernels. We prefer the flavor of this recipe a day after it’s been made. Leave the corn somewhat chunky if you prefer.

I will serve this with nacho-flavored chips for hubby and assorted veggies for myself.

I'll make Josh some kind of cocktail.  Me, I'll have some flavored water.  I won't be drinking too many points this evening.

Now to the Main Course.  I'm really excited about this.


  

Crock Pot Chicken Philly Cheese Steak

A low calorie Philly Cheese Steak Recipe that’s made with well-seasoned chicken instead delivers one amazing meal! The vegetables along with the tender and juicy chicken, are in prepared in the slow cooker making the meal prep a snap while keeping the meat moist and full of delicious flavor.

Ingredients

• 1 lb skinless, boneless chicken breasts
• 2 tbsp light butter
• 1 large onion, sliced
• 2 green peppers, thinly sliced
• 6 slices reduced fat provolone cheese
• 2 garlic cloves, chopped
• 2 tbsp steak seasoning
• 6 small rolls (I used Trader Joe’s Artisan Rolls)
• Salt and pepper to taste

Instructions

1. Slice chicken into thin strips. Toss in a bowl with salt, pepper, and steak seasoning.
2. Place butter in crock pot. Place onions and green peppers on top, then add in the chicken.
3. Cover and cook on low for 4-5 hours.
4. Divide chicken, onions and peppers evenly amongst rolls. Top with a slice of provolone cheese and place in toaster oven for about 2 minutes on toast setting to melt cheese.
5. Serve immediately.

Preparation time: 10 minute(s)
Cooking time: 4 hour(s)

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings
Serving size is 1 sandwich
Each serving = 7 Points +
PER SERVING: 313 calories; 6.5g fat; 28g carbohydrates; 29g protein; 2.5g fiber

It's already bub-bub-bubling away in my crock pot.  I can't wait for dinner.  I'll be serving this with Baked Chipotle Sweet Potato Fries.

 






Baked Chipotle Sweet Potato Fries

Gina's Weight Watcher Recipes Servings: 2 • Serving Size: 1/2 • Old Points: 2 pts • Points+: 3 pts Calories: 108 • Fat: 4.7g • Protein: 1.1 g • Carb: 15.8 g • Fiber: 2.0 g  

• 1 sweet potato, (about 5" long) peeled and cut into 1/4" fries
• 2 tsp olive oil
• sea salt
• ground chipotle chile
• garlic powder 

Preheat oven to 425°. In a medium bowl, toss sweet potatoes with olive oil, salt, garlic powder and chipotle chile powder.
Spread potatoes on a baking sheet. Avoid crowding so potatoes get crisp. Bake 15 minutes. Turn and bake an additional 10-15 minutes. Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking.

Hmm...I suppose you could say that Chipotle is the theme.  It wasn't intentional. 

Now, to dessert.  This is a bit of a splurge...but that's only because I want a scoop of vanilla ice cream (fro-yo) with it.  I just saw this this morning in the Trib.  Are you ready?


Cherry Clafoutis

	4 cup(s) cherries
	3 item(s) egg(s)
	1/3 cup(s) sugar
	1/2 cup(s) all purpose flour
	2/3 cup(s) low-fat milk
	1 serving(s) vanilla bean seeds

Instructions

• Preheat oven to 350. Stem cherries (leave pits in) and layer in botom of a 9-10" baking dish. Lightly beat eggs; add sugar, flour milk and vanilla bean seeds. Pour batter over cherries. Bake until top is browned and the juices are bubbling--about 1 hour.

Almost everything is ready.  Well, except dessert.  I HAVE the cherries but that's as far as I've gotten.  I'll do my workout and get myself ready, then I'll assemble dessert.

Do you think I can eat that for breakfast?  It's got eggs.  And fruit.

So that's what's cooking in my kitchen.   How 'bout yours?

Happy cooking!