YUM: Creamy Chicken & Pasta Bake

So no, I’m not down in San Antonio firing up the oven in 90+ degree weather. But I am hungry. That’s my reason for posting this deliciously hearty pasta dish from Kraft.

I made this one before I left Des Moines. It was delicious—and I just might have cooked this tonight if I had more than an empty fridge and two clean dishes. My dishwasher broke, and I’m out of fork and plates. How is a woman supposed to eat? Manual dish labor? Not in San Antonio. I’m not brave enough yet. I’m afraid of standing pools of water. The locals say that pools of water draw roaches and scorpions. I’ve had enough, and I’ve only seen beetles. So now that I’ve got your mouth watering, here’s the scrumptiously creamy pasta dish from my Iowa kitchen.

Creamy Chicken & Pasta Bake
Time: 38 minutes Makes: 4 servings (1½ cups each)

Ingredients
1½ cups multigrain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
½ cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

Directions
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.

MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in ½ cup mozzarella.

DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.

BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.

Recipe at KraftFoods.com

YUM: Chopped Greek Pita Salad

Greek salads are from heaven. This one is from Fitness magazine and boasts less than 400 calories. Low on cals but super filling.

Greek Chopped Pita Salad

Ingredients
2 cups romaine lettuce
2 tablespoons crumbled feta cheese
½ cup canned garbanzo beans, rinsed and drained
½ cup cucumber, sliced
1 whole-wheat pita, chopped
2 tablespoons low-fat vinaigrette

Make it: Combine all salad ingredients in a bowl and toss thoroughly.

YUM: White Bean Margherita Penne

If you're in love with maters, this one's for you. A whole carton of grape tomatoes loaded on penne that's less than 500 calories. Delicious. Still craved more after the last bite. My version would have been even tastier if I hadn't skimped on the fresh basil with the dried stand-in from the cupboard.

White Bean Margherita Penne
Servings: 1

Ingredients
3/4 cup penne, uncooked
1/4 cup canned white beans, rinsed and drained
1 1/2 cups cherry tomatoes, halved
1 tablespoon olive oil
1/4 cup fresh basil, chopped
1 clove garlic, minced
2 tablespoons parmesan cheese, grated

Directions
Cook noodles, drain, and place back in pot. Toss remaining ingredients in pot (except for parmesan) and warm for about 5 minutes. Top with parmesan.

From Fitness magazine

YUM: Black Bean & Zucchini Quesadillas

Warning: If your name is Jordan, stop reading. But if you're not a bean-and-veggie-hater, it's okay to proceed.

I first tried this recipe as a tester before it went into Fitness magazine. I admit: At first I was skeptical. I don't know how they did it, but this recipe makes zucchini taste good. Might even say it's one of my favorite recipes when cooking for one. Super speedy. 15 minutes or less. Pretty budget-friendly too.

Black Bean & Zucchini Quesadillas

Ingredients
1 cup zucchini, finely chopped
1/2 cup canned black beans, rinsed and drained
2 teaspoons olive oil
1 teaspoon cumin
1/4 cup cheddar cheese, shredded
2 whole-wheat tortillas
1 tablespoons salsa

Directions
In pan, saute zucchini, beans, oil, and cumin for 5 minutes. Place zucchini mixture and cheese on each tortilla. Fold in half and place into pan until cheese melts and tortilla is toasted on each side; about 3 minutes per side. Top with salsa.

YUM: Queso Dip

Kejal and Katie hosted a Chip & Dip Party that called for the mini crockpot. I went for this Queso Dip from Better Homes and Gardens. Though it looks creamy and fatty, I actually pulled it from The Dieter's Cookbook. So it's not too unhealthy.

The dip turned out quite a bit spicier than I intended, so I diluted with more cream cheese and shredded cheddar--didn't help the healthy factor. The party-goers still called it the dip with some kick. So if you're into kick, give this one a try.

Queso Dip
Start to Finish: 20 minutes
Makes: 2¼ cups

Ingredients
¼ cup chopped onion
2 cloves garlic, minced
2 tablespoons water
1 14-½-ounce can stewed tomatoes, drained and cut up
1 4-½-ounce can chopped green chile peppers, drained
½ to ¾ teaspoon chili powder
¼ teaspoon bottled hot pepper sauce
1 cup shredded reduced-fat cheddar cheese (4 ounces)
3 ounces cream cheese, cubed
3 ounces fat-free cream cheese, cubed

Directions
In a 2-quart saucepan combine onion, garlic, and water. Bring to boiling. Cook, uncovered, over medium heat for 2 to 3 minutes or until water has evaporated. Add tomatoes, chiles, chili powder, and hot pepper sauce. Cook and stir until heated through. Add cheddar cheese and cream cheeses. Cook and stir over low heat until cheese is melted. Serve immediately with Tortilla Crisps and/or fresh vegetables.

From Better Homes and Gardens

YUM: Fajita-Ranch Chicken Wraps

Girls' night usually equals tacos and lots of guacamole, but we decided to try this twist on a Mexican favorite. These took longer than the claimed 20 minutes, but with the good company in the kitchen, it was worth the wait. By the time the food was on the table, we were so hungry that it was hard not to overflow our tortillas.

Fajita-Ranch Chicken Wraps
4 servings
Start to finish: 20 minutes

Ingredients
12 ounces skinless, boneless chicken breast strips for stir-frying
½ teaspoon chili powder
¼ teaspoon garlic powder
Nonstick cooking spray
1 small red, yellow, or green sweet pepper, seeded and cut into thin strips
2 tablespoons bottled reduced-calorie ranch salad dressing
2 10-inch whole wheat, tomato, jalapeño, or plain flour tortillas, warmed*
½ cup Easy Fresh Salsa*
1/3 cup reduced-fat shredded cheddar cheese

Directions
Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary. Toss with salad dressing.

Divide chicken and pepper mixture between warmed tortillas. Top with Easy Fresh Salsa and cheese. Roll up; cut in half.

*To warm tortillas: Wrap tortillas tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.

*Easy Fresh Salsa: In a medium bowl combine 2 seeded and chopped tomatoes, 1/4 cup finely chopped red onion, ¼ cup chopped yellow or green sweet pepper, 2 to 3 teaspoons snipped fresh cilantro, ½ teaspoon minced garlic, 1/8 teaspoon salt, a dash of black pepper, and, if desired, a few drops bottled hot pepper sauce. Serve immediately or cover and chill for up to 3 days. Stir before serving. Makes 1 2/3 cups.

From Heart Healthy Online

YUM: Penne with Meat Sauce

Have you ever cooked dinner in the produce section of the grocery store? And I'm not talking a frozen pizza sample on a Saturday morning.

Jordan was working, so I took leftovers to Hy-Vee. I've never noticed it before last week, but there's a microwave sitting on top of one of the refrigerated cases in the produce area. So we grabbed plates, silverware, and trays. Then reheated dinner right under the florescent lighting of the aisle. There’s even a first time for taking your own food to the Hy-Vee restaurant. But hey, I learned that this recipe reheats well.

Penne with Meat Sauce
Start to finish: 25 minutes
Servings: 6

Ingredients
8 ounces dried penne
1 pound lean ground beef
½ cup chopped onion
1 14-ounce can whole Italian-style tomatoes, undrained
½ of a 6-ounce can Italian-style tomato paste
¼ cup dry red wine or tomato juice
½ teaspoon sugar
½ teaspoon dried oregano, crushed
¼ teaspoon ground black pepper
¼ cup sliced pitted ripe olives
½ cup shredded reduced-fat mozzarella cheese (2 ounces)
Fresh oregano leaves (optional)

Directions
1. Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm.
2. Meanwhile, in a very large skillet, cook ground beef and onion until meat is brown. Drain off fat. In a blender or food processor, combine undrained tomatoes, tomato paste, wine, sugar, dried oregano, and pepper. Cover and blend until smooth.
3. Stir tomato mixture into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in cooked pasta and olives. Cover and heat through.
4. Sprinkle individual servings with mozzarella cheese. If desired, garnish with oregano leaves.

Nutrition Facts
Calories 339, Total Fat (g) 11, Saturated Fat (g) 4, Cholesterol (mg) 59, Sodium (mg) 349, Carbohydrate (g) 33, Fiber (g) 3, Protein (g) 24

From Better Homes and Gardens

YUM: Corn & Kielbasa Chowder

A creamy sausage soup for a dreary day like today. This recipe is the first chowder that I've made, and I quite like the satisfaction of using a blender. It's like using power tools in the kitchen.

Corn and Kielbasa Chowder
From Every Day with Rachael Ray

Servings: 4
Prep time: 10 min
Cook time: 30 min

Ingredients
8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish

Directions
1. Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.
2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.
3. Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.

Every Day with Rachel Ray

YUM: Chicken Parmesan

This week I finally got back in the kitchen to don my pink apron and cook my own dinner. It felt good to boycott fast food in favor of a home-cooked meal. I recycled one of my favorite Weight Watchers recipes: Parmesan Chicken served with spaghetti pasta and baked broccoli.

Chicken Parmesan
Serves: 1

Ingredients
4 oz boneless chicken breast
1 egg white, lightly beaten
2 tbsp dried Italian breadcrumbs
1 tsp olive oil
½ cup canned tomato sauce
2 tbsp part-skim shredded mozzarella cheese
½ cup pasta, cooked

Directions
1. Preheat oven to 350F. Coat a small oven-proof dish with cooking spray.
2. Brush chicken on both sides with egg white. Dip chicken in breadcrumbs. Turn to coat.
3. Heat oil in large skillet over medium heat. Add chicken; cook until lightly browned on both sides. Set aside.
4. Add ¼ cup tomato sauce to oven-proof dish. Place chicken on top. Pour remaining sauce over chicken. Sprinkle with cheese. Bake until bubbling, about 15 minutes.
5. Serve over pasta.

YUM: Tomato-Zucchini Tart

I've been working a lot lately, living off fast food and pizza delivery. Since I haven't been in the kitchen, I thought I would share a recipe from this summer. When tomatoes are in season, this tart serves as a delicious light dinner.

Tomato-Zucchini Tart Ingredients
1 rolled refrigerated pie crust
1 package (4.4 ounces) light herb cheese spread, such as Boursin
4 medium ripe tomatoes, about 1 pound total, thinly sliced, patted dry
2 medium zucchini, about 1 pound total, sliced into 1/4-inch coins
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh thyme, to garnish

Directions
1. Heat oven to 400°F. Coat a 9-inch tart pan with nonstick cooking spray.
2. Fit pie crust into tart pan and remove excess dough from around edge. Prick the bottom of the crust all over with a fork. Bake at 400°F for 12 minutes. Cool. Reduce oven to 350°F.
3. Spread cheese evenly over bottom of crust. Alternately fan tomato and zucchini slices in a decorative fashion. Sprinkle with salt and pepper.
4. Bake tart at 350°F for 40 minutes or until nicely browned and zucchini slices are fork tender. Garnish with fresh thyme; cool slightly and serve.

Nutrition facts per serving:
Servings Per Recipe 6 servings
Calories 269, Total Fat (g) 19, Saturated Fat (g) 10, Cholesterol (mg) 31, Sodium (mg) 318, Carbohydrate (g) 24, Fiber (g) 2, Protein (g) 4

From Parents

YUM: Cousin Ezras

I'm not sure who cousin Ezra is or why a sandwich would be named after him, but Cousin Ezras are my all-time favorite comfort food. My parents made these sandwiches during winter, and my mom often paired them with her hearty baked potato soup. A perfect match.

Cousin Ezras

Ingredients
Loaf of French bread
Miracle Whip (or mayonaise)
Deli-sliced Honey Ham
Swiss cheese, sliced

Directions
1. Heat oven to 425.
2. Slice the loaf of bread into pieces about 1 inch thick. Then cover each slice with a spread of Miracle Whip.
3. Pile a few slices of honey ham onto each piece of bread. Top with a slice of Swiss cheese. (If the bread is thin, half a slice will do.)
4. Place on a baking sheet and bake for 5 to 6 minutes, or until cheese is melted and bread is slightly cripsy.

YUM: Cajun Pork Sandwiches

This recipe is another great one from Family Circle. They always seem to have the best quick and tasty recipes. I decided to try this recipe for a twist on the traditional barbecue pork sandwich. They turned out juicy, messy, and delicious—maybe even better as leftovers.

Slow Cooker Cajun Pork Sandwiches
Makes: 8 servings
Prep: 15 minutes
Slow Cook: 6 hours on HIGH or 8 hours on LOW

Ingredients
1 boneless pork butt or shoulder (about 2-1/2 pounds), trimmed
1½ tablespoons sodium-free steak seasoning blend (such as Mrs. Dash)
1 large onion, chopped
3 ribs celery, sliced
¼ cup plus 2 tablespoons red wine vinegar
2 tablespoons corn starch
2½ tablespoons Cajun seasoning blend (such as McCormick)
6 tablespoons light mayonnaise
6 whole-wheat hamburger buns

Directions
1. Rub pork with steak seasoning.

2. Place pork in slow cooker bowl. Scatter onion and celery around pork and pour ¼ cup of the vinegar over top. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

3. Remove pork from slow cooker and cut into chunks. Let stand until cool enough to handle.

4. While pork is cooling, strain contents of slow cooker over a fat separator, setting vegetables aside. Pour defatted liquid into a small saucepan.

5. In a small bowl, stir together remaining 2 tablespoons vinegar with cornstarch. Bring defatted liquid to a boil over medium-high heat. Whisk in vinegar mixture and 1 tablespoon of the Cajun seasoning. Boil 1 minute, or until thickened.

6. Using two forks or your hands, pull pork into shreds, discarding excess fat. Place meat in a bowl and stir in vegetables. Add thickened liquid and toss to combine.

7. Stir together remaining 1½ tablespoons Cajun seasoning and mayonnaise. To serve, place ½ cup pork mixture on each bun and top with 1 tablespoon spiced mayo.

Nutrition Facts
Servings Per Recipe 8 servings
Calories 329, Total Fat (g) 13, Saturated Fat (g) 4, Cholesterol (mg) 89, Sodium (mg) 856, Carbohydrate (g) 22, Fiber (g) 3, Protein (g) 30

From Family Circle

YUM: Chicken and Pasta in Peanut Sauce

Thought I'd try my hand at a Thai recipe from Better Homes and Gardens. Not sure I'm all that crazy about spicy peanut butter, but the dish turned out pretty well.

Chicken and Pasta in Peanut Sauce
Start to finish: 20 minutes

Ingredients
8 oz. thin spaghetti
1 bunch broccoli, cut in bite-size strips
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
½ cup bottled peanut sauce
Crushed red pepper (optional)

Directions
1. In Dutch oven cook pasta according to package directions, adding broccoli and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.
2. Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.

Nutrition Facts
Calories 467, Total Fat (g) 10, Saturated Fat (g) 2, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 66, Sodium (mg) 634, Carbohydrate (g) 55, Total Sugar (g) 7, Fiber (g) 5, Protein (g) 37, Vitamin C (DV%) 123, Calcium (DV%) 5, Iron (DV%) 15

From BHG.com

YUM: Betty Crocker's Beef Enchiladas

I was craving some cheesy Mexican, so I whipped up these easy beef enchiladas from the Betty Crocker Cookbook. They're a great leftover food, tasting just as good on night two.

Betty Crocker's Beef Enchiladas

Ingredients
1 lb ground beef
1 medium onion, chopped (1/2 cup)
½ cup sour cream
1 cup cheddar cheese, shredded
2 tablespoons fresh parsley, chopped
1/4 tsp ground pepper
1/3 cup green bell pepper, chopped
2/3 cup water
1 tablespoon chili powder
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 tsp ground cumin
4.5 oz can diced green chiles
1 clove garlic, finely chopped
1 15 oz cab tomato sauce
8 tortillas (5-6" in diameter)

Directions
1. HEAT oven to 350.
2. COOK beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. STIR in onion, sour cream, 1 cup cheese, the parsley, and pepper. COVER and REMOVE from heat.
3. HEAT bell pepper, water, chili powder, oregano, cumin, (chilies), garlic, and tomato sauce to boiling in 2-qt saucepan, stirring occasionally; REDUCE heat. SIMMER uncovered 5 minutes. POUR into ungreased pie plate, 9 x 1 ¼ inches.
4. DIP each tortilla into sauce in pie plate to coat both sides. SPOON about ¼ cup beef mixture onto each tortilla; ROLL tortilla around filling. PLACE seam side down in ungreased rectangular baking dish, 11 x 7 x 1 ½ inches. POUR remaining sauce over enchiladas.
5. BAKE uncovered about 20 minutes or until bubbly.
6. GARNISH with shredded cheese, sour cream, and chopped onions.

YUM: Robbi's M&M Cookies

I made these M&M Cookies awhile ago, and they were super good. Not to thick and not to thin. Props to Robbi and her recipe. (Photos are compliments of my camera phone, so the quality isn't exactly crisp.)

Robbi's M&M Cookies

Ingredients
1 cup packed brown sugar
½ cup white sugar
1 cup shortening
2 eggs
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups candy-coated milk chocolate pieces

Directions
1. In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.
2. Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.
3. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes, to your liking.

From allrecipes.com

YUM: Garlic Parmesan Chicken with Roasted Vegetables

Another yummy chicken recipe to share. I discovered this one from Fitness magazine and first tried it while Jordan was away on rotation. (I knew all those veggies might be too much for him.) But I loved it and cooked it again when he returned. It was one of the first times that I've heard him say that vegetables tasted "good"...(He usually says that he's allergic.)

Garlic Parmesan Chicken with Roasted Vegetables

Ingredients
2 garlic cloves, minced
2 tbsp. grated Parmesan cheese
3 tsp. olive oil, divided
1 3-ounce chicken breast
3 cups chopped vegetables (broccoli, potato, bell pepper)
Salt and pepper to taste

Directions
Make it: Preheat oven to 400 F. Mix together garlic, cheese and 1 tsp. oil. Pat garlic-cheese mixture onto chicken and place on baking sheet. Toss vegetables with 2 tsp. oil, salt and pepper and place on baking sheet. Cook for 20 minutes, or until chicken reaches 165 F and vegetables are tender.

Recipe from Fitness magazine:
http://www.fitnessmagazine.com/recipe/chicken/garlic-parmesan-chicken-with-roasted-vegetables/

YUM: Apple Potato Sausage Saute

This is a great breakfast-for-dinner recipe. YumSugar posted this from Vegetarian Times magazine. I subbed out the "soy sausage" for the real thing.

Apple Potato Sausage Saute
Serves 4

Ingredients

• 2 Tbs. plus 2 tsp. vegetable oil
• 1 lb. small potatoes, peeled and cubed
• 1 onion, diced
• 2 large apples, unpeeled and thinly sliced
• 1 6-oz. pkg. sausage links, cut into thirds
• Salt and freshly ground black pepper to taste
• 1/4 cup shredded cheddar for garnish
• 1/4 cup snipped parsley for garnish

Directions

1. Heat 1 tablespoon oil in large skillet over medium heat. Sauté potatoes about 7 minutes. Add 1 tablespoon oil to skillet, and sauté onion with potatoes about 5 minutes or until golden. Remove potatoes and onion, and set aside.
2. Add remaining 2 teaspoons oil to skillet, and sauté apples over medium heat about 5 minutes, stirring to prevent burning. Spray separate skillet with nonstick cooking spray; brown “sausage” links.
3. Add all ingredients to skillet of hot apples; stir well to heat through. Sprinkle with cheese and parsley, and serve.

Recipe at Vegetarian Times:
http://www.vegetariantimes.com/recipes/9211?utm_source=LowFat&utm_medium=newsletter&utm_campaign=content?sssdmh=dm17.360595&esrc=nwycdishorteat2&email=1325727853%3C/span%3E

YUM: Meat Loaf

Internet: I confess that I've never been a fan of meat loaf. I ate it once in 5th grade...at a friend's house. It was most definitely never made in my mom's kitchen. But I wondered if it was one of those delicacies that you learn to appreciate as you grow up, so I was willing to give it a chance. I tried this recipe is from the National Kidney Foundation, and I would say that my mind is changed. Jordan asked if we could make this one again.

Meat Loaf

Ingredients:
2 beaten eggs
3/4 cup milk
2/3 cup bread crumbs
2 tablespoons onions
1/2 teaspoon sage
1 1/2 lbs ground beef
1/2 cup fresh sliced mushrooms
Topping
1/4 cup salt-free ketchup
2 tablespoons brown sugar
1 teaspoon dry mustard
1/4 teaspoon nutmeg
1/4 cup shredded cheddar cheese

Directions
Mix all the meat loaf ingredients together and pat into a loaf pan. Bake 1 hour at 350°F. Take out of oven and pour off grease. Mix first four topping ingredients together and put on top of meat loaf. Sprinkle with cheese. Bake until cheese melts.

Nutrition
Calories 335
Carbohydrates 14
Protein 26
Fat 19
Sodium 177
Potassium 416
Phosphorus 223

From the National Kidney Foundation

YUM: Buttermilk Pankcakes

(If you think I eat all the time, you're probably mostly right.)

This Saturday Jordan and I finally got a chance to relax. He came over with Eric to hang out and play some Wii. I took a timeout from the Mario Kart action to cook us some breakfast for lunch. I made buttermilk pancakes, cook-to-order eggs, and sausage links.

The pancakes tasted pretty decent, but I could definitely use some tips for pancake flipping. They weren't exactly golden brown or perfectly round...

Buttermilk Pancakes
Prep time: 10 minutes
Cook time: 4 minutes per batch
Servings: 4 (8 pancakes)

Ingredients
1 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 egg whites
1 tablespoon cooking oil
1/2 teaspoon vanilla
Nonstick cooking spray

Directions
1. In a medium bowl combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside. In a small bowl combine buttermilk, egg whites, oil, and vanilla; add all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
2. Lightly coat an unheated griddle or heavy skillet with nonstick cooking spray. Preheat over medium heat. For each pancake, pour 1/4 cup of the batter onto the hot griddle or skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.

Nutrition Facts
177 cal, 4g total fat (1g sat fat), 2mg chol, 416mg sodium, 27g carbo, 1g fiber, 7g pro

Recipe from the New Dieter's Cookbook published by Meredith Corporation

YUM: Pork Fried Rice

I'm a big fan of Chinese food. I love it even more when it can be made with less grease--and a bit more healthy. I tried this Pork Fried Rice dish from Family Circle. This will definitely been on the dinner table again in the next couple months.

Pork Fried Rice

Makes: 4 servings
Cook: 6-1/2 minutes
Prep: 10 minutes

Ingredients

• 1 egg, lightly beaten
• 1 pound boneless, center-cut pork chops, fat trimmed and cut into 1/4-inch strips
• 2 scallions, trimmed and sliced
• 2 packages (8.8 ounces each) fully cooked brown rice
• 1 cup frozen peas, thawed
• 1/4 cup low-sodium soy sauce
• 2 teaspoons sesame oil

Directions

1. Coat a 12-inch nonstick skillet with nonstick cooking spray and heat over medium heat. Add beaten egg and let cook, undisturbed, for 1 minute. Use a large silicone spatula to flip over egg and cook an additional 30 seconds, until cooked through. Transfer to a cutting board and cut into 2 x 1/2-inch strips.

2. Increase heat under skillet to medium-high and add pork. Cook 3 minutes, until no longer pink, then add scallions, brown rice and peas. Cover with a sheet of foil and cook an additional 2 minutes. Stir in egg, soy sauce and sesame oil and heat through. Serve warm.

See the recipe from Family Circle: http://www.parents.com/recipe/pork/30-minute-pork-fried-rice/