Date Night--Wednesday, June 19, 2013

Where to begin, where...to...begin? 

I guess the beginning is as good a place as any, but the middle, the main course, really deserves that prime spot as it is driving the rest of the meal.  So buckle up...this is gonna be a twisty-turny ride through dinner at the Saxes.

Main Course



Really, do I need to say anything else?

I don't think I do, but I'll share the recipe anyway.

Garlic Lover's Roast Beef Gina's Weight Watcher Recipes Servings: will vary • Size: 3 oz cooked • Old Points: 4 • WW Points+: 4 pts Calories: 175 • Fat: 8 g • Protein: 24 g • Carb: 0 g • Fiber: 0 g • Sugar: 0 g  Sodium: 32 mg (without salt) • Cholest: 50 mg

Ingredients:

• 2-3 lb roast or eye round, all fat trimmed off
• 3-4 cloves garlic, cut into thin slivers
• olive oil spray (I used my misto)
• kosher salt, to taste
• fresh cracked pepper, to taste
• 2 tsp dried chopped rosemary
• meat thermometer

Directions:
Remove the roast from refrigerator 1 hour before cooking to reach room temperature. Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.

 Preheat oven to 350°. When the oven reaches 350°, place the roast in a roasting pan and put in the oven.
Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.

Now this lump of beefy-garlicky heaven will be accompanied by smashed potatoes and roasted asparagus.

So, to back up to the beginning.  A classic meal such as this one must begin with an equally classic appetizer.  How does Shrimp Cocktail sound?  Sounds pretty good to us.  And cocktails?  I'll be enjoying either a Pimms Cup or Whiskey and Soday.  And Josh?  Well, he'll either have a Manhattan or a Gibson. (I know he'll +1 this post, maybe he'll actually read it this time and call his cocktail.)

Dessert?  Well, dessert will be baked nectarines (thanks for the idea CJ!).  I didn't have any peaches, so I'll be using their less fuzzy cousins.

 

Brown Sugar Baked Peaches Source:  Adapted from In Him We Live and Move and Have Our Being

Ingredients
Per serving:
1 fresh peach
1 tsp. unsalted butter, divided
2 to 4 tsp. brown sugar, divided
Sprinkling of ground cinnamon, to taste


Directions
1.  Halve peaches and remove pit.  Place in baking dish, skin side down.

2.  Place 1/2 teaspoon butter in the hollow of each peach, top each peach half with 1 or 2 teaspoons brown sugar, and sprinkle with cinnamon.

3.  Bake at 375 degrees until peaches are tender, about 30 minutes.  Serve warm.



Sounds and looks yummy, doesn't it? 


This concludes this week's installment of Date Night.  Next week, due to the travel plans of the blog's author, Date Night will not be on Wednesday.  Check on Friday, but she's not making any promises.



happy cooking

Monday night dinner with the in-laws

So it's that time of the week again.  What to cook, what to cook?

How about Chicken Francese?

Chicken Francese 

 

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, sliced into 8 thin fillets
• 3/4 cup white wine
• 1/2 cup fat free chicken broth
• 2 tbsp light butter
• 2 tbsp capers
• 1/4 cup fresh parsley, chopped
• Juice from 2 lemons
• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees. Lay chicken breasts side by side on a large cutting board, and cover with plastic wrap. Use a mallet to flatten and thin chicken until they are about ¼” thick.
2. Season chicken breasts with salt and pepper and place into a baking dish that has been sprayed with non-fat cooking spray or an olive oil mister.
3. Spread butter evenly over all the chicken cutlets.
4. Pour wine, broth, and lemon juice all over the chicken, and then top with the capers.
5. Cover with foil and bake for about 20 minutes. Remove foil and bake for another 10 minutes to brown the chicken.
6. Garnish with parsley and serve immediately.

Preparation time: 15 minute(s)
Cooking time: 30 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: Italian

Entire recipe makes 4 servings
Serving size is 2 chicken cutlets
Each serving = 5 Points +
PER SERVING: 236 calories; 5g fat; 3g carbohydrates; 35g protein; 0g fiber

Read more: http://www.laaloosh.com/2013/05/13/chicken-francese-recipe/#ixzz2VqY4aWaR

With a side of lemon oregano roasted potatoes?

Roasted Baby Potatoes with Oregano and Lemon

Ingredients   1 1/2 pound(s) uncooked new potato(es), halved or quartered if large    4 tsp olive oil, extra-virgin, divided    1 1/2 Tbsp fresh lemon juice    2 tsp dried oregano    3/4 tsp sea salt, or kosher salt (or to taste)    1 tsp minced garlic    1/4 tsp black pepper, freshly ground    1 tsp lemon zest, or to taste      1 medium (medium) lemon(s), cut into 6 wedges    1 Tbsp mint leaves, for garnish    Instructions Preheat oven to 375°F. In a 13- X 9-inch baking pan, toss potatoes with 1 tablespoon oil until coated. Sprinkle with lemon juice, oregano, salt, garlic and pepper; toss to coat. Roast 30 minutes; remove from oven and stir. Roast until light golden in spots and tender, about 15 minutes more. Transfer potatoes to a serving bowl and toss with lemon zest and remaining 1 teaspoon oil; serve with lemon wedges and garnished with mint, if desired. Yields about 3/4 cup per serving.

Because I'm a stickler for green vegetables with dinner, I'll also be bringing broccoli.  Probably steamed with some lemon in the water.

And for dessert?  How about the lemon squares from date night?  

 Really, did you think I'd mess with such a good theme?

That's whats cooking in my kitchen.  How about yours?

happy cooking

Date Nigth--June 7, 2013

It certainly does seem like this week's Date Night has been a loooong time coming.  But here it is, and slowly but surely I'm getting it ready.

Cocktail Hour--
I will be having a whiskey and soda (4 pts).  I will be making something gin-ny for Josh.  Probably a Gibson. 

We will be enjoying "Everything Pretzel Crisps" from the snack factory (I think) with a smear of Rondele light cheese spread. (3-5 pts, dependent on how many I eat)

Main Course--
The best flank steak ever.  A full serving is 6 pts--I'll probably only eat a half portion. (3 pts)

Smashed potatoes (3 pts)

Broccoli prepared in an aluminum foil package on the grill while the steak is cooking. (0 pts)

Dessert--
Ahh dessert.  I made Lemon Bars.  With about 3 T of zest.  Ooh the lemony.  I have some blueberries with which I think I may top them.

Lemon Bars Recipe – 3 Point Value

Ingredients:
- 1 1/3 cups all-purpose flour
- 5 tbsp packed light brown sugar
- 8 tbsp unsalted butter, cold, cut into 1/2-inch pieces
- 4 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar, divided
- 3/4 cup fresh lemon juice
- 2 tsp lemon zest

Directions:
Preheat oven to 350°F.
To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.
NOTES: The crust must be HOT when you pour on the lemon mixture.
You’ll need approximately three lemons to yield the amount of juice and zest in this recipe.
You can increase the lemon flavor of these bars by adding more zest or eliminate the zest altogether for a less tart taste. You can also change the flavor completely by subbing fresh lime juice and zest for the lemon.

Now if you've been calculating my points, you know I'm at 16 or so.  I have 20 pts left for the day.  So those 4 points will be imbibed.  Maybe in a coffee drink, maybe in an after dinner drink, maybe in a glass of wine.

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!

Date Night--Friday May 10, 2013

For reasons beyond my control, our Date Night got moved till this evening.  And I am very ready to prepare food just for us.   Derby Day was fun, but this is more my speed.

So I asked Josh what he wanted and, surprise-surpise--he wants steak.  I was able to get 2 largish filets at my local market.  With a total weight of 1.3 lbs, I'll be eating maybe a quarter of one.  That's okay.  I haven't made anything other than chicken for many moons.

I digress though.  I should have begun at the beginning.  With appetizers and cocktails.

Appetizers:

Shrimp Cocktail--These are filling, festive, and I can have almost as many as I'd like.  Okay, within reason. (3 points)

Cocktails:

Josh has called a stinger.  It will taste just like he's brushed his teeth with each kiss.  I will likely have a Pimm's Cup.  Few points for a nice kick. (2 points)

Dinner:

I've already addressed the main course--Filet Mignon.  (4 points for a .25 lb portion)  We'll have salads.  And I just got this Green Giant mixed veggie combo with potatoes.  (2 points)  Not exactly fancy, but it gives me more veggies and Josh potatoes.  That sounds pretty win-win to me.

Now to dessert.  Came across this one this morning.  And believe it or not, I actually had all the ingredients!  I think it was meant to be.

 

Chocolate Cherry Baked Oatmeal Singles

Source: Emily Bites Original

Ingredients:

2 cups old-fashioned oats

3 tablespoons unsweetened cocoa powder

1/3 cup packed brown sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 egg whites

1 large egg

3/4 cup skim milk

1 (5.3 oz) container nonfat Cherry flavored Greek Yogurt, stirred (I highly recommend Yoplait Greek 100 Black Cherry)

½ teaspoon vanilla extract

¼ cup mini chocolate chips

2/3 cup pitted & chopped sweet cherries, fresh or defrosted from frozen

Directions:

1. Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.

2. Combine the oats, cocoa powder, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed. 

3. In a separate bowl, whisk together the egg whites, egg, milk, yogurt and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Stir in the chocolate chips and cherry pieces.

4. Spoon the oatmeal mixture evenly into the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is cooked through and a toothpick inserted into the middle comes out clean.

Yields 12 oatmeal singles. WW P+:  3 per single (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per bread bowl from myfitnesspal.com: 127 calories, 22 g carbs, 3 g fat, 5 g protein, 2 g fiber

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

happy cooking!

Date Night--May 1, 2013

Uno De Mayo?

I've been bombarded by all of these yummy sounding recipes in preparation for Cinco De Mayo celebrations on Saturday.  But Saturday is Derby Day!  What's a girl to do?

I realized late morning/early afternoon that Derby Day is the fourth.  Sunday is actually Cinco De Mayo.  Consider this a retraction and or correction.  Thank you for your patience with me.

Well this one is making a fresh Mexican meal tonight.

Let's start at the top of the evening with Appetizers/Cocktails.

I made really yummy fresh lime Margaritas on Monday (8 points!!).  Probably it's what I'll do tonight.

I also made homemade guacamole.  And PopChips has just launched a nacho cheese flavored corn chip.  Picking up what I'm putting down?

Now to dinner.  Gina as SkinnyTaste.com has been going crazy with these yummy and easy recipes.  Here's what I've come up with:

 Easiest Crock Pot Chicken Salsa Verde Skinnytaste.com
Servings: 6 • Size: 1/2 cup • Old Points: 3 • Weight Watcher Points+: 3 pt
Calories: 145 • Fat: 2 g • Carb: 5 g • Fiber: 0 g • Protein: 26 g • Sugar: 0 g
Sodium: 415 mg (without the salt) • Cholest: 0 mg
Ingredients:

• 1 1/2 lbs raw skinless chicken tenders
• 1/4 tsp garlic powder
• 1/8 tsp oregano
• 1/8 tsp ground cumin
• salt, to taste
• 16 oz roasted salsa verde (I used Archer Farms)

Ingredients:

Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours.

Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.

I think I'll accompany it with this recipe (also from SkinnyTaste)

Chipotle's Cilantro Lime Rice

 
I am a huge fan of the rice at Chipotle's. Here is my copycat version, it tastes just like the real thing. Of course, I used less oil. Makes a wonderful side dish for chicken, beef or pork.

Make your own burrito bowl, with my quick black bean recipe, barbacoa beef, sweet barbacoa pork, pork carnitas, chicken ropa vieja.


Chipotle's "Skinny" Cilantro Lime Rice
Gina's Weight Watcher Recipes 
Servings: 4 • Size: 3/4 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 201.0 • Fat: 3.4 • Carbs: 37.4 • Fiber: 0 • Protein: 4.0 g

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.
Now for dessert.  I really don't know.  Dole just came out with these dark chocolate covered banana slices.  I have a coupon.  If they have them at the market I'll get them.  I wonder how Josh feels about it?  I can always get him some kind of bakery treat.  Yeah...that's what I'll do.

That's Date Night dinner at the Saxe's for 5/1/13.

Happy cooking!