Simple, Easy, and Light Salads (No Cooking Required!)

With the weather getting warmer, sometimes you just don't want to cook. I mean, on a really hot day, who wants to heat up the kitchen (and possibly the whole house) by preheating the oven?

Also, sometimes you just need something that isn't going to sit heavy on your stomach (aka lower calorie).

So, these two salads are cool, refreshing, and very light. They are South Beach recipes. They are actually so light, in fact, that you might need a little something else paired along with it...otherwise, you might be snacking quite a bit before bedtime. I would pair it with some crusty bread, a light sandwich, or soup (and if you wanted to keep with the cool theme--you could serve it with gazpacho).

Also, when it comes to serving salads for dinner, I prefer to put the toppings in separate containers and allow everyone to serve the toppings of their choice. That way, picky eaters can skip certain toppings. It also makes storing leftovers a lot easier too. You simply cover the individual containers and put them in the refrigerator. That way you avoid soggy salad leftovers that have to be thrown out the next day anyway.

I'm also including a seafood pasta salad that I came up with myself in my college days.

Oh, and if you don't like seafood--skip these salads!


Crab Cobb Salad (pictured at the top with dressing and above without dressing)

Ingredients:

6 cups romaine lettuce, torn into bite-size pieces
2 cans crabmeat (6 ounces), drained
2 cup diced ripe tomatoes or cherry or grape tomatoes, halved
1/2 cup crumbled blue cheese
4 tablespoons cholesterol-free bacon bits
Prepared low-sugar dressing or olive oil vinaigrette (see notes below)

Directions:

Arrange the lettuce on a large serving platter. Arrange the crabmeat, tomatoes, blue cheese, and bacon bits in rows over the lettuce.

Right before serving, drizzle some dressing evenly over the salad and toss well. Transfer to the 2 chilled plates.

Serves 4

Nutrition information: 267 calories, 27 g protein, 12 g carbohydrates, 13 g fat, 4 g saturated fats, 1012 mg sodium, 95 mg cholesterol, 4 g fiber.

Source: South Beach cookbook.

Notes: The first time I had this, I used a fat-free Italian dressing, and it was okay, but I didn't love it. I got a little more and used fat-free Thousand Island Dressing instead and LOVED it. It also works quite well (obviously) with Blue Cheese Dressing too (though I have yet to find a really tasty fat-free blue cheese dressing). My suggestion would be to use your favorite kind of salad dressing because the toppings are complementary to a lot of different dressings.


Tuna, Cucumber, and Red Pepper Salad with Lemony Dill Dressing

Ingredients:

Lemony Dill Dressing:

1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1-2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper

Salad:

2 medium cucumbers, chopped
1 red bell pepper, chopped
2 cans (6.5 ounces each) solid white tuna, drained and flaked (see notes below)
Romaine lettuce
1 small lemon, peeled, seeded, and sliced (see notes below)

Directions:

To make the lemony dill dressing: Whisk the olive oil, lemon juice, dill, salt, and black pepper together in a small bowl.

To make the salad: Combine the cucumbers, bell pepper, and tuna in a large bowl. Set aside. Arrange the lettuce on 4 plates. Spoon the tuna mixture into the center of each plate. Arrange the lemon around the plates. Drizzle with the dressing.

Serves 4.

Nutrition information: 282 calories, 24 g protein, 9 g carbohydrates, 17 g fat, 3 g saturated fat, 640 mg sodium, 39 mg cholesterol, 2 g fiber.

Source: South Beach cookbook.

Notes: Rather than peeling the lemon, I quartered it and used the wedges to squeeze the juice over the salad. I also bought the pouches of albacore tuna (equaling about 13 ounces for the recipe) so that it wouldn't taste quite as "fishy." It was delicious! Honestly, it is a little more expensive, but this one change makes all the difference. I forgot to buy the pouches once and used canned and it wasn't quite as good.

 

Seafood Pasta Salad

Ingredients:

1 pkg. (about l lb) large shell pasta, cooked according to package directions and drained
cherry or grape tomatoes, halved
mozzarella, cubed
1/2 cup basil leaves, thinly sliced
1 pkg. imitation crabmeat
1/4 cup olive oil
2-3 tablespoons balsamic vinegar
salt and pepper, to taste

Directions:

In large bowl, combine shell pasta, tomatoes, mozzarella, basil, imitation crabmeat, olive oil, balsamic vinegar, and salt and pepper. (Add whatever amount of tomatoes, mozzarella and crabmeat you desire to your taste)

Mix and chill well.

Serve chilled.

Source: Sarah's brain. Basically, this is a combination of some of my favorites: seafood, pasta, and caprese salad (I'll have to give you that recipe later on this summer--it is heavenly with home-grown tomatoes). I came up with this as an easy and light dinner for myself. It keeps quite well for about 1 week. As a college student, I would eat it for dinner every night the week after I made a batch. It would also make a wonderful side dish. If you don't like seafood, simply omit the imitation crabmeat.

Ground Beef, It's What's For Dinner

This goes along with my post from yesterday (dedicated to beef of the non-ground beef variety).

When I was a kid, I HATED ground beef. This was due to a combination of reasons. I hated the texture and I hated how it made my hands smell if you had to handle it raw.

However, taste buds change over time. Now, I really enjoy ground beef and it is a great everyday cooking staple to keep on hand (I usually buy a four pound package, divide it into fourths, put it in freezer bags and keep it in my freezer).

The first recipe is a calzone recipe. It has very few ingredients, but you'll be surprised by how flavorful it is. Plus, it has my favorite requirement: it's quick and easy. The second recipe is for shepherd's pie. I never liked shepherd's pie until I found this recipe. Sadly, it's not really quick to make (though it is easy). But trust me, it's worth it!

Meaty Calzones

Pictures above topped with our basic Marinara Sauce)

Prep: 7 minutes
Cook: 21 minutes

Prepare the pizza dough rectangles while the beef mixutre cooks so that you can spoon hot beef directly form the skillet onto the dough.

Ingredients:

1/2 pound ground round
3/4 cup frozen chopped onion
1 tsp. bottled minced garlic
1/2 tsp. dried Italian seasoning
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 (10 oz) can refrigerated pizza crust dough
3/4 cup (3 oz.) shredded part-skim mozzarella or reduced fat Cheddar cheese
Cooking spray
1 1/3 cups pasta sauce

Directions:

Preheat oven to 400 degrees.

Cook beef, onion and garlic in a large non-stick skillet over medium-high heat until beef is browned, stirring to crumble. Drain. Return to pan and add Italian seasoning, salt and pepper.

Unroll pizza crust onto an ungreased baking sheet. Cut dough into 4 squares. Press each square into a 6 x 5 inch rectangle. Spoon beef mixture evenly into the center of each rectangle; sprinkle evenly with cheese. Bring opposite corners of rectangles together, pinching seams together to seal. Coat tops of calzones with cooking spray.

Bake at 400 degrees for 11 minutes or until lightly browned. Place pasta sauce in a microwave-safe dish; microwave at high 2 minutes or until thoroughly heated. Serve calzones with warm pasta sauce on top.

Yield: 4 servings (serving size: 1 calzone and 1/3 cup pasta sauce).

Calories 374; Fat 9.5 g; Protein 26 g; Carb 43.8 g; Fiber 2.9 g; Chol 45 mg; Iron 3.9 mg; Sodium 994 mg; Calc. 176 mg.

Exchanges: 2 starch, 2 vegetable, 3 lean meat.

Source: Cooking Light Superfast cookbook

Notes: These calzones are freezer friendly. You can either cook them and then freeze them and first defrost them and then reheat them in the microwave. Or, you can freeze them prior to baking the calzones (freeze individually on a foil-lined cookie sheet for a few hours. Then, wrap each in aluminum foil and place in a freezer friendly container or zip top freezer bag). When you are ready to use them, put the frozen calzones in the oven on a foil lined cookie sheet and cover them with foil. Bake for 25-30 minutes. Then, remove foil and continue to bake for an additional 10-20 minutes (or until the tops are nicely browned).


Shepherd's Pie

Ingredients:

Shepherd’s Pie

2 pounds freshly ground lamb or beef
1 large onion, finely chopped
2 tsp-1 tbsp garlic salt (to taste)
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons flour
1 to 2 tablespoons Worcestershire sauce
Coarse salt and ground pepper, to taste
10 ounces frozen peas, thawed

Potato Topping:

2-½ pounds russet potatoes, peeled and quartered
Coarse salt and ground pepper, to taste
1 cup milk
6 tablespoons butter

Directions:

Shepherd's Pie:

Preheat oven to 425°. Heat a large skillet over high heat. In two batches, cook lamb or beef until no longer pink, about 5 minutes per batch. Transfer lamb/beef to a colander set in a bowl; let fat drain off and discard.

Add ¼ cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.

Add Worcestershire sauce, 2 cups water, and lamb/beef. Season with 2 teaspoons salt and ¼ teaspoon pepper (or to taste). Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.

Meanwhile, make potato topping. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.

Note: If you would like to save some time, use instant mashed potatoes. I have done this a number of times and it still makes for a very tasty shepherd's pie!

Source: Martha Stewart website, Everyday Food section.

Notes: This dish is also freezer friendly. Layer casserole in a freezer friendly aluminum or glass casserole dish. Prior to freezing, allow casserole to cool. Cover in aluminum foil and label and date it. When you are ready to use, defrost in fridge overnight or put frozen casserole in the preheated oven (keep it covered) for about 30 minutes. Remove foil and continue baking for an additional 25-30 minutes or until it is hot and bubbly and the potatoes are nicely browned. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.

Cheese-Garlic Biscuits

Ingredients:

2 cups Bisquick mix
2/3 cup milk
1/2 cup shredded cheddar cheese
2 tbsp butter
1/8 tsp garlic powder

Directions:

Heat oven to 450 degrees.

Stir Bisquick mix, milk, and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.

Bake 8-10 minutes, or until golden brown. Stir together butter and garlic powder and brush over warm biscuits.

Big-Batch Cheese-Garlic Biscuits

Ingredients:

8 cups Bisquick
2 2/3 cup milk
2 cups shredded Cheddar cheese
1 cup butter, melted
1 teaspoon garlic powder

Directions:

Heat oven to 450 degrees.

In a large bowl, mix Bisquick, milk, and cheese until soft dough forms. Beat 30 seconds.

On ungreased cookie sheets, drop dough by 40-48 spoonfuls about 2 inches apart.

Bake 8-10 minutes or until golden brown. In a small bowl, mix butter and garlic powder; brush on warm biscuits before removing from cookie sheets. Serve warm.

Source: Betty Crocker website.

Notes: I like to add garlic powder, to taste when I am mixing the dough. I like more of a garlic flavor in these biscuits. These biscuits can also be bought in packages. All you do is add water, mix, and bake. They are so easy. The mixes are great too. So, whether you take a little more time and make them from scratch or use the mix, it is a fast and easy bread to serve on the side!

Beef, It's What's For Dinner

I promised myself that I wouldn't do a blog about chicken this time! I like other foods too! I promise.

So, I decided to focus on beef this time. If you are addicted to beef, then you'll love this website: www.beefitswhatsfordinner.com

The first recipe was given to me by my husband. It is his family's signature recipe for flank steak and it is scrumdiddlyumptious. If you don't like mushrooms, you can omit them (or pick around them!).

The next recipe is a beef stew recipe (I know it's not soup, stew, or chili season, but it fits with my theme!). It is a South Beach recipe I found while planning meals for my in-laws. It is hands down the best beef stew recipe I've ever made! It is so flavorful. It has a kick to it (which I love). I did add a few more potatoes than called for in the original recipe. I wanted the stew to go farther and come on...it's beef stew! You can't have beef stew with only one potato! Besides beef, potatoes are one of the things that make beef stew...beef stew! Again (I know I'm a broken record here), I don't agree with low-carb diets, but I believe that you can find a good recipe anywhere!

I hope you like them.

Washburn Flank Steak (pictured above)

Ingredients:

1 bottle of Kraft Light Zesty Italian Dressing
1 Flank Steak
4 Tbsp.-1/3 cup Worchestershire Sauce (flavor according to your taste)
4 Tbsp.-1/3 cup Soy Sauce (flavor according to your taste)
2 cans mushrooms (pieces and stems)

Optional Ingredients (to make a rounded out meal):

Instant mashed potatoes (even flavored ones work great here. I prefer the Idahoan brand that you can buy in the pouch)
Side salad or vegetables

Directions:

Put flank steak in a ziploc bag. Cover with whole bottle of Italian dressing. Add in Worchestershire Sauce and Soy Sauce. Squish the bag to mix dressing, Worchestershire Sauce and Soy Sauce. Marinate overnight (you can marinate for only an hour if you don't have enough time).

After marinating, put flank steak (without sauce) on a foil lined cookie sheet or jelly roll pan. Broil on high for 5-7 minutes per side (depending on how well done you want your steak). If this is done too far in advance, you can leave the steak in the oven on low broil while you finish the rest of the dinner.

Put marinade in a pan on medium-high heat. Add both cans of mushrooms. Cook until well-heated.

Thinly slice flank steak and serve sauce on top.

This goes very well with instant mashed potatoes (again, use the sauce as a gravy on top of the potatoes) and a side salad or vegetables.

Source: My husband said that either his dad made up this recipe or found it in the New York Times 10-15 years ago.

Notes: For medium-rare, broil for 6 minutes per side. For medium-well, broil for 8 minutes per side. For well done, broil for 9 minutes per side. The picture at the very top is well done because I made it while pregnant and couldn't eat rare meat. I usually prefer mine medium to medium-well and my husband prefers his medium-rare. The picture just above is cooked to medium-rare.


South Beach Pepper-Spiked Beef Stew

Note: This stew freezes well, so you might want to simmer up a double batch and freeze half of it. You can also substitute sweet potatoes or even butternut squash for the potatoes and carrots, if desired.

Ingredients:

2 tablespoons whole wheat flour
1 tablespoon chili powder
1/2 teaspoon salt
2 pounds lean round steak, top or bottom, trimmed of all visible fat and cubed
1 tablespoon extra virgin olive oil
3 onions, sliced
3 cloves garlic, minced
1 teaspoon dried oregano
2 cups beef broth
2 cans (14 1/2 ounces each) stewed tomatoes
1/2 teaspoon crushed red-pepper flakes
1 potato, scrubbed and cubed (I used 3 large potatoes)
4 carrots, sliced

Directions:

In a large zip-top plastic bag, combine the flour, 1 teaspoon of the chili powder, and the salt. Add the beef, seal the bag, and toss to coat well.

Heat the oil in a large saucepan over medium-high heat. Add the beef and cook, stirring occasionally, for 7 minutes, or until browned. Add the onions, garlic, and oregano. Reduce the heat to medium and cook, stirring often, for 5 minutes.

Add the broth, tomatoes (with juice), red-pepper flakes, and the remaining 2 teaspoons chili powder. Bring to a boil. Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally, or until the beef is tender. (Note: do not boil during this time as it will not speed up cooking time--it will only make the beef tough).

Add the potatoes and carrots. Cover and cook for 30-60 minutes, or until the vegetables are tender.

Makes 8 servings.

Nutrition information:

190 calories, 5 g fat, 1 1/2 g saturated fat, 24 g protein, 19 g carbohydrate, 4 g dietary fiber, 45 mg cholesterol, 440 mg sodium.

Source: The South Beach Diet Cookbook.

Easy Chicken--Southwestern Style

I know. There are an awful lot of chicken recipes on this blog. But the truth of the matter is that chicken is the least expensive protein out there and it is fast and easy to prepare.

These are two very simple southwestern style chicken dinners. For both, pair them with a side salad (perhaps with some salsa ranch or jalapeno ranch salad dressing) and you're set!


Southwestern Strudel

Thaw Time: 40 minutes
Bake Time: 30 minutes
Prep Time: 20 minutes
Makes: 6

Ingredients:

1 egg
1 tablespoon water
1 1/2 cups chopped cooked chicken
1 cup shredded Colby Jack cheese (about 4 ounces)
1 can (11 ounces) Mexican-style corn, drained
1/2 cup fresh bread crumbs
1 cup Pace® Picante Sauce
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 teaspoons chopped fresh parsley
1 package (about 5 ounces) mixed salad greens
Sour cream

Directions:

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Stir the chicken, cheese, corn, bread crumbs and picante sauce in a medium bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. With the short side facing you, spoon the chicken mixture onto the bottom half of the pastry to within 1-inch of the edges. Starting at the short side, roll up like a jelly roll. Place the pastry seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture and sprinkle with the parsley. Cut 2-inch slits 2 inches apart in the pastry top.

Bake for 30 minutes or until the pastry is golden brown. Slice and serve warm on the salad greens with the sour cream, if desired.

Serving Suggestion: Serve with home-style coleslaw. For dessert serve chilled key lime pie.

Source: http://www.puffpastry.com/




Chicken Tamale Casserole

Ingredients:

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

Directions:

Preheat oven to 400°.

Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork. Top with chicken and pour enchilada sauce over top; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Yield: 8 servings

CALORIES 354 (36% from fat); FAT 14.1g (sat 7.1g,mono 3.3g,poly 1.2g); IRON 1.7mg; CHOLESTEROL 58mg; CALCIUM 179mg; CARBOHYDRATE 36.3g; SODIUM 620mg; PROTEIN 18.9g; FIBER 2.5g

Source: Cooking Light, http://www.myrecipes.com/

Notes: This dish is freezer friendly. Make the casserole in a freezer friendly casserole dish or aluminum casserole dish. After baking the cornbread mixture until it is set, top with chicken, enchilada sauce, and cheese as noted in the recipe. Allow to cool. Cover with foil and label and date it. When ready to use, defrost in fridge overnight or place frozen casserole in the oven and bake (covered) for 25-30 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted and nicely browned. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.

Here's what I did for the side salad:

Mexican Side Salad

Ingredients:

Romaine lettuce, cut or torn into bite size pieces
Grape tomatoes, halved
1 can corn, drained
1 can black beans, drained and rinsed
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
2 tablespoons lime juice
Ranch dressing (favorite bottled or homemade)
Salsa

Directions:

Mix together the corn, black beans, cumin, chili powder, ground red pepper, and lime juice. Place Romaine lettuce on your plate and top with grape tomatoes, corn/black bean mixture, Ranch dressing, and salsa.

Source: This was inspired by a simple southwestern salad I found on the Kraft Recipes website. I simply embellished it by adding tomatoes, spices, and lime juice. Their recipe used sliced red peppers in place of the tomatoes.

One-Pot Light Chicken Dinners

 

I would like to share two very simple and light recipes that have a pretty short ingredient list. One of the things that I like about these recipes is that they are fast and easy (I am all about fast and easy dinners because my 14 month old little guy does NOT like it when I cook).

I also like that apart from poaching the chicken, everything else is done using only one large skillet pan.

The first recipe is a South Beach Diet recipe. I am not a fan of the diet itself, but my in-laws like to follow the diet, so I try to make at least one South Beach recipe a week for their sakes. Now, while I don't like the diet myself, I must say that I have run across a number of absolutely fantastic South Beach recipes. So, that has been a plus.

The second recipe is a Martha Stewart Everyday Food recipe. I made it after my sister raved about it and my mom made it after I raved about it. It's one of those recipes that has basic pantry ingredients and it sounds so simple that you don't think it will be as yummy as it actually is. But it is oh so good!

Enjoy!

South Beach Lemon Couscous Chicken

Ingredients:

1 1/4 cups water
1 tablespoon extra-virgin olive oil
2 cups broccoli florets
1 package Near East Roasted Garlic & Olive Oil Couscous mix
1 1/2 cups chopped cooked chicken
Juice of 1 lemon (about 3 tablespoons)
1/4 teaspoon lemon peel

Directions:

In a large skillet, bring the water, oil, broccoli, and contents of the spice sack from the couscous mix to a boil. Stir in the couscous, chicken, lemon juice, and lemon peel. Remove from the heat. Cover and let stand for 5 minutes. Fluff lightly with a fork.

Serve warm or chill well and serve cold.

Serves 4.

Nutrition information: 311 calories, 24 g protein, 39 g carbohydrates, 7 g fat, 1 g saturated fat, 478 mg sodium, 48 mg cholesterol, 3 g fiber.

Notes: I usually double this recipe. I also add salt and pepper to taste. Also, if you microwave the lemon for about 20-30 seconds first, it will be a lot easier to juice and it will produce a lot more juice.

Source: South Beach Diet book.

Chicken Chilaquiles
Prep: 30 minutes
Total: 30 minutes

For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso anejo) in place of feta.

Ingredients:

1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
Coarse salt
1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups (about 3 ounces) tortilla chips
1/4 cup reduced-fat sour cream
1.75 ounces feta cheese, crumbled (about 1/4 cup)

Directions:

Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.

Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water.

Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.

Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.

Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.

Notes: I've tried both and I actually prefer the bite of feta cheese to the more authentic queso fresco. Also, rather than using a rotisserie chicken (I tend to think that they are pretty messy to get the meat off of), I poached and thickly shredded some chicken breasts. One last thing--this is a spicy meal. If you don't like spicy foods, reduce (but don't omit) the amount of chipotle chilies and adobo sauce you add.

Source: Martha Stewart website and Everyday Food cookbook.


Above: Chicken Chilaquiles with my old camera.

Cheap Dinners?

So this Sunday I am having some friends over for some vegetarian sushi-yum! This means I need to plan a weeks worth of cheaper dinners to offset the cost. Any ideas for some tried and true tasty money savers? I have my ideas, but would like to hear yours too!

Time to fire up the grills!

Okay, so I don't actually have a grill that can be "fired up". Someday! But for now, my little electric grill does the job just fine. There is something about grilling that just screams warm lovely weather and that is something everyone loves, right? I don't know about your neck of the woods (as that weather dude from good morning america would say) but in Ohio, its getting to be perfect grilling weather.

Other things I love about grilling, is that I feel you can whip together a meal at a pretty inexpensive price tag, and they are generally much healthier! Well, thanks to my BFF Martha Stewart, I found two rather pleasing grilled chicken recipes I think you ought to try out. And if you have a well stocked pantry and a lovely herb garden they really shouldn't cost you much at all :)

Recipe #1 Jerk Chicken

• 1 bunch scallions, chopped (1 1/2 cups)
• 2 garlic cloves, chopped
• 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons olive oil, plus more for grates
• 1 tablespoon light-brown sugar
• 1 1/2 teaspoons ground allspice
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• Coarse salt
• 8 pieces bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat ( I hate bones so I just use boneless chicken breasts!)

1. Make marinade: In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water; blend until smooth. Set aside 1/4 cup for brushing.
2. Place chicken in a shallow dish; season all over with salt. Pour remaining marinade over chicken; toss to coat. Cover; refrigerate, turning once or twice, at least 2 hours, or up to overnight.
3. Heat grill to medium-high; oil grates. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
4. Move chicken to a cooler part of the grill; brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more. Serve immediately.

Recipe #2 Tuscan Grilled Chicken

• 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
• 1/4 cup olive oil
• 2 garlic cloves
• Salt and pepper
• 1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
• 1/4 cup fresh lemon juice

1. Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
2. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes

Both recipes are from Martha Stewart's Everyday food magazine. And if you haven't checked out the Everyday Food books, Fresh Flavor Fast and Great Food Fast, you really ought to. They are staples in my library! Happy Grilling