The "I Don't Want To Cook Dinner" Dinner...

Let's face it, there are nights that you just don't feel like dealing with cooking dinner...tonight was one of those nights. Sure, I could have taken us out for dinner or let my fingers do the walking across the smart phone screen but, I was struck by an inspiration while passing the meat counter at our local grocery store...Turkey, Spinach & Feta patties.

Not including the protein that you select, here is what you will need on your cutting board to create this very simple meal...

• Spinach, kale, or a leafy green that you like (we used spinach & kale)
• Cherry tomatoes (we picked some yellow and red ones)
• Olive oil
• Balsamic vinegar
• Baguette
• Fresh ginger
• Flavorgod 'Everything' Seasoning

1. MAKE THE CROUTONS - Preheat your oven to 400 degrees. Cube the bread and place  cubes on a sheet pan. Drizzle with olive oil and season with the Flavorgod 'Everything' seasoning. Place in the oven for 8-10 minutes, or until a toasty, golden brown.

2. COOK THE PROTEIN - Be sure to cook all meats to a safe temperature.

3. MAKE THE SALAD - Mix (I used a glass jar) three parts olive oil to one part balsamic vinegar. Season with salt and pepper. Using a zester, grate the ginger until you have two or three tablespoons. In a large bowl, add the mixed greens, tomatoes, dressing, and the fresh grated ginger - put the lid on and toss.

4. PLATE YOUR FOOD AND ENJOY - Plate the protein and salad, making sure to top the salad with your croutons. 

You might be thinking that it is a huge pain in the rump roast to make your own dressing and croutons but, it really isn't and you have full control over what ingredients craft your end product. Give it a whirl and I suspect that you will find that it takes moderately more effort than selecting, buying, and opening that bottle or box. Oh, the end-to-end time for this Undinner? Just twelve minutes...

Eat well my friends...

Prosciutto-Wrapped Chicken w/Spinach & Garlic-Sage Pan Sauce

If you are a fellow carnivore, I am willing to bet that you have a chicken breast or two in your kitchen right now. It tends to be our 'go-to' protein, and until tonight, I thought I had cooked it just about every way imaginable. 

Give yourself five minutes to prep and twenty minutes to cook. Here is what you will need on your cutting board to create two, 583 calorie, 15 Weight Watchers Point Plus servings.

• 2 boneless, skinless chicken breasts
• 1 sprig of Sage
• 1 lemon
• 2 cloves of garlic
• 1 ounce of chicken stock concentrate
• 4 ounces of prosciutto
• 1/2 pound of red grape tomatoes
• 2 shallots
• 8 ounces of spinach
• 1-1/2 Tablespoons of Olive Oil

1. COOK THE CHICKEN - Preheat your oven to 400 degrees. Season both sides of the chicken with salt and pepper. Top each breast with two sage leaves and wrap with two slices of prosciutto.  Place the wrapped chicken, seam side down on a lightly oiled (or Silpat lined) baking sheet and cook in the oven for 20-25 minutes/165 degree internal temperature.

2. PREP THE PRODUCE - Thinly slice the garlic, shallots, and remaining sage leaves. Zest the lemon and cut the lemon in half - juice the halves. Cut the grape tomatoes in half.

3. COOK THE TOMATOES - After the chicken has been cooking for about 10 minutes, heat 1/2 Tablespoon of olive oil in a large pan.  Add the garlic and cook for about 30 seconds, or until fragrant Add the tomatoes and a bit of the lemon juice, half the zest and cook until softened (about 1-2 minutes).

4. MAKE THE PAN SAUCE - Heat 1 Tablespoon of olive oil in a small pan. Add the shallots and cook, tossing frequently, until softened (roughly 3-4 minutes).  Add the sliced sage and cook until fragrant (about 30 seconds).  Stir in 1/2 cup of water, the rest of the lemon juice, and the stock concentrate. Simmer for 2-3 minutes, until thickened. Season with salt and pepper.

5. COOK THE SPINACH - While the sauce is simmering, add the spinach to the pan of tomatoes and cook over low heat, tossing in the rest of the zest, and cooking until slightly wilted (about 1-2 minutes). Season with salt and pepper.

Plate the chicken and spinach mix, add the shallots, and drizzle with the pan sauce.  I was gobsmacked that we turned plain chicken into a meal that took every ounce of restraint to keep from licking the bowl at the end of the meal.

Eat Well My Friends...

Fresh Cherry Tomato Salsa

Here in Phoenix, the mercury has crawled up to the 104 degree mark. About the last thing I want to do when this happens is cook over a hot stove.  I could resort to using the microwave but, that just is not my style...

Give yourself ten minutes to prep this and a half hour to let this zero (you read that correctly friend) Weight Watchers Points Plus dish to stand.  Here is what you have to have on the cutting board to pull this off;

• 1 Cup Yellow Cherry Tomatoes
• 1 Cup Red Cherry Tomatoes
• 4 Scallions
• 1 Jalapeno Pepper
• 1 Bunch Cilantro
• 1 Lime
• Flake Seas Salt
• Flavor God 'Everything Spicy'

1. PREP WORK - Cut both the red and yellow tomatoes in half. Cut off the root end of the scallions and thinly slice the red and green parts. Remove the jalapeno meat from the seeds/stems and dice the meat. Finely chop the cilantro - combine everything in a medium bowl and season with a pinch of salt and the Everything Spicy to taste. Zest the lime, adding the zest and juice from the lime into the bowl.

2. MIX & WAIT - Toss the ingredients until thoroughly combined. Cover with plastic wrap and allow to stand for 30 minutes.

Though we used this salsa as a side for some chicken sausages, it could punch up grilled chicken, pork, fish, or just plain old baked pita chips.  All around a rather useful addition to the summer cooking kit.

Eat Well My Friends...

Orecchiette Pasta with Lemon Ricotta Cheese & Veggies

Given that we have embraced a healthier lifestyle, pasta tends to be a real treat for us.  We recently fixed a dish with English Peas/Tips a couple of weeks ago and really, really liked them - so much so, that they may just become a staple in our pantry.

Here is what you will need on your cutting board to make two, 19 Weight Watchers Points Plus servings;

• 8 ounces boneless, skinless chicken breast
• 8 ounces orecchiette pasta (you can use any pasta you prefer if you can't find it)
• 3 ounces pea tips
• 6 cloves garlic
• 1 lemon
• 1 red onion
• 1/2 pound English peas
• 1 bunch fresh mint
• 1/2 cup part-skim ricotta cheese
• 1/3 cup grated pecorino cheese
• Olive Oil
• Red Chili Sesame Oil
• Flavor God Garlic Lovers Seasoning
• Flavor God Everything Seasoning

1. PREP WORK - Heat a large pot of salted water to boiling. Add the pasta and cook for 8 or so minutes (until al dente); drain once cooked but, reserve 3/4 cup of the pasta water. Flatten the chicken breast and season both sides with salt/pepper and the Everything Seasoning. Wash all fresh produce. Shell the peas, discard the shells. Peel and thinly slice the garlic. Peel, halve, and thinly slice the onion. Zest the lemon, juice once zested. Pick the mint leaves off the stems and discard the stems.

2. MAKE THE LEMON RICOTTA - While the pasta cooks, combine the ricotta, lemon zest, and lemon juice in a medium bowl. Stir to combine, adding Garlic Lovers to taste.

3. COOK THE CHICKEN - In a medium pan, heat the red chili sesame oil on medium heat. Add the chicken breast and cook four minutes on each side, or until golden brown. Remove from pan and allow to rest 5 minutes on a paper towel lined cutting board.  Cut chicken into strips once it has rested

4. COOK THE VEGETABLES - While the chicken cooks, add 2 teaspoons of olive oil to a large pan and heat on medium heat. Add the garlic, onion, and peas. Season with salt/pepper to taste and cook for 3 minutes, or until slightly softened.

5. FINISH THE DISH & PLATE - To the pan of vegetables, add the cooked pasta, pea tips, lemon ricotta, half the pecorino cheese, chicken, and roughly 1/2 cup of the reserved pasta water. Cook stirring occasionally, 3 or so minutes, or until the pasta is thoroughly coated (you can gradually add more water if the sauce seems dry). Remove from heat and season with Everything to taste.  Divide the finished pasta between two dishes and garnish with the mint and remaining pecorino cheese.

Next time we do this, it will be with a salmon and whole wheat pasta. Also, this was a decent base so, you could throw in asparagus, mushrooms, even kale and wind up with a pretty solid meal.  Pasta may just make a comeback in our home...

Eat Well My Friends...

Fish Tacos with Guacamole & Pea Tip Salad

Tonight's dinner goes against everything I am genetically coded to be as Maine native. In fact, I was not even aware that these existed until after I moved to Arizona in 2000.

Here is what you will need on your cutting board (makes two, 700 calorie, 27 Weight Watchers Point Plus servings), plan on 35 or so minutes to prep and cook this.

• 2, 6 Ounce Mahi Mahi Fillets
• 4 Flour Tortillas
• 2 Ounces of Pea Tips
• 1 Avocado
• 1 Golden Beet
• 1 Lime
• 1 Ounces of English Peas
• 1 Jalapeno Pepper
• 1 Shallot
• 1/4 Cup Pistachios
• 1/4 Spice Blend (to taste) - All Purpose Flour, Ancho Chile Powder, Chipotle Chile Powder, Ground Cumin, Koher Salt, and Baking Soda
• 1/4 Cup Club Soda

1. PREP WORK: Preheat your oven to 425 degrees. Wash and dry all the fresh produce and heat a small pot of salted water to boiling. Halve each fish fillet and pat dry with paper towels - seasoning each side with salt and pepper. Peel the beet and cut into matchsticks. Use a zester to remove the rind of the lime, quarter the lime.  Shell the peas and cut out and discard the stem, ribs, and seeds of the jalapeno; small dice the meat (be sure to wash your hands, knife, and cutting surface immediately afterwards.  Roughly chop the pistachios. Peel and mince the shallot; place in a bowl with the juice of two of the lime wedges, seasoning with salt and pepper.

2. BLANCH THE PEAS & MAKE THE GUACAMOLE: Add the peas to the pot of boiling water and cook for 2 to 3 minutes (or until bright green/tender). Drain thoroughly and rinse under cold water for 30 or so seconds to stop the cooking process. Cut the avocado in half and remove the pit. Transfer to a medium bowl and use a fork to mash the avocado until smooth. Stir in the lime zest, half of the nuts and as much of the jalapeno as you would like. Gently stir in the cooled peas and the juice of the remaining lime wedges, seasoning with salt and pepper to taste.

3. COAT AND COOK THE FISH: In a medium bowl, combine the spice blend and roughly 1/4 a cup of club soda; whisking to combine completely. Dip each fillet into the batter, letting the excess drip off. Place on a wire rack on a sheet pan and put in the oven for 25 minutes. Once you remove them from the oven, allow to cool for a couple of minutes before plating.

4. WARM THE TORTILLAS AND MAKE THE VINAIGRETTE: Stack the tortillas with a sheet of tin foil between each tortilla. Toast in the oven for roughly 2 to 3 minutes, or until warmed through and pliable.  While the tortillas warm, slowly whisk in 2 tablespoons of olive oil in the remaining shallot-lime juice mixture until well combined.

5. MAKE THE SALAD AND PLATE: In a large bowl, combine the pea tips, beet, and the remaining pistachios; season with salt and pepper to taste. Add enough of the vinaigrette to coat the salad and toss to combine. Divide the guacamole, mahi, and a few dressed peas tips between the tortillas. Serve with the remaining salad on the side.

Ok, so these are not as good as what you can get from Rubios but, they were not all that bad from my perspective. The original instructions called for us to deep fry the fish but, we did not regret our decision to bake it.  Also, if we did this again, we would skip the pistachios - we did not think they actually added a whole lot to the finished product. 

Eat Well My Friends...

Spring Casserole with Fennel and Asparagus

Depending on your perspective, the word 'casserole', either represents simple culinary masterpieces, crafted with care, or the dumping ground to prevent the throwing out of food that is near the end-of-life in the refrigerator/pantry (so we had a lot of the 'dumping ground' growing up). As an adult, I appreciate the wizardry that my Mom was able to use to stretch our food dollars so, tonight's dinner is in honor of her on this, the week of her birthday.

Here is what you will need on your cutting board (makes two, 700 calorie, 21 Weight Watchers Point Plus servings), plan on 35-40 minutes to prep and cook this.

• 5 Ounces Egg Noodles
• 1 Cup Low-Fat (1%) Milk
• 2 to 4 Cloves of Garlic, amount depends on your taste)
• 1/2 Bunch Asparagus
• 1 Fennel Bulb with Fronds
• 1 Red Onion
• 2 Tablespoons All-Purpose Flour
• 2 Tablespoons Butter
• 1/4 Cup Grated Parmesan Cheese
• 1/4 Cup Panko Breadcrumbs
• 1/4 Cup Golden Raisins
• 4 Teaspoons Olive Oil
• Flavorgod 'Himalayan Salt and Pink Peppercorn - alternatively, you can use regular salt and pepper but, we like the softer taste of the Flavorgod

1.PREP WORK: Preheat your oven to 450 degrees. Heat a large pot of salted water to boiling on high. Once boiling, add the noodles and cook for six minutes, or until tender. Drain thoroughly and set aside in a warm place. Peel and thinly slice the garlic. Snap off and discard the woody ends of the asparagus, thinly slice the remaining tips on an angle. Pick off and reserve the fennel fronds (the green, thread-like tops of the bulb). Cut out and discard the fennel core; thinly slice the stems and bulb. Peel and thinly slice the onion.

2. COOK THE VEGGIES: In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, fennel stems/bulb, and season with Flavorgod. Cook stirring occasionally, 4 to 6 minutes, or until softened. Add the garlic and asparagus. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant and thoroughly combined. Remove from heat and set aside in a warm place.

3. MAKE THE BECHAMEL SAUCE: In a sauce pan, heat the butter on medium-high until melted. Add the flour, whisking constantly, cooking for 1 to 2 minutes or until golden and fragrant. Stir in the milk and 2/3 cup of water; season with Flavorgod and cook, whisking frequently 2 to 3 minutes, or until thickened  and thoroughly combined.  Remove from heat and slowly stir in the Parmesan cheese until fully incorporated.

4. BAKE THE CASSEROLE: Add the cooked vegetables, noodles, and the golden raisins. Pour in the bechamel sauce, season with Flavorgod to taste, and stir to integrate all the ingredients. Transfer to a baking dish and bake 8 to 10 minutes, or until bubbly and browned on the top. Allow to stand for 5 minutes once removed from the oven.

5. TOAST THE BREADCRUMBS: While the casserole bakes, heat 2 teaspoons of olive oil on medium-high heat in a small pan. Add the breadcrumbs, season with Flavorgod and cook, stirring frequently, for 3 to 4 minutes - or until golden brown. Sprinkle the breadcrumbs and fennel fronds over the the top of the casserole.

Though I am solidly a carnivore, I certainly did not miss the meat in this vegetarian dish. Rose tried to talk me into skipping the baking (which you can certainly do) but, resist the urge to take the shortcut and bake this out. Next time, I am leaving out the raisins, as we didn't feel they added much to the savory end result.

Happy Birthday Mom, and Eat Well My Friends...

Asparagus and Mushroom Frittata

For many, the thought of Agaricus Bisporus in one's kitchen is a dreadful one. I shared that view just a few months ago but, this morning, I made a rather tasty frittata with them as a star ingredient.  This will take a bit longer than just whipping up bacon and eggs but, adding some vegetables from the fridge will give you something that is way better.

Here is what you will need on your cutting board (makes four, 3 Weight Watchers points plus servings), plan on 15 minutes to prep and cook this.

• 3 Large Eggs
• 1-1/2 cups Egg Whites
• 1/2 Pound Uncooked Asparagus
• 1/2 Pound Agaricus Bisporus (white button mushrooms)
• 1 Lemon
• 3 Tablespoons Fresh Dill
• 1/2 Tablespoon Salt, to Taste
• 1/4 Tablespoon Pepper, to Taste
• Flavorgod 'Everything' Seasoning 

1. PREP WORK: Cut the asparagus into bite sized pieces. Remove the stems from the mushrooms, thinly slice the heads and small dice the mushroom stems. Using a zester, zest the lemon, avoiding the white pith if possible and juice the lemon. Roughly chop the dill into small pieces. In a medium bowl, whisk the eggs, egg whites, dill, salt, and pepper until frothy. Set aside.

2. COOK THE VEGGIES: Coat a large skillet with cooking spray and heat over medium-high heat. Add the asparagus and mushrooms and saute, tossing frequently. Season with 'Everything' seasoning and cook about two minutes. Remove the veggies to another bowl and toss with the lemon zest and juice.

3. COOK THE EGGS: Re-coat the skillet used to saute the veggies with cooking spray and heat over medium-high heat. When the pan is hot, add the egg mixture and reduce the heat to medium. If needed, tilt the pan to coat the entire surface evenly with egg and cook for approximately two minutes. Add the veggies to the top of the eggs and cook until the eggs are set, about two or three more minutes (you can either keep tilting the pan to move the uncooked eggs to the sides of the pan or, if using an oven safe pan, you can finish under the broiler).

Once plated, I garnished with some fresh grated Parmesan cheese and served with a couple slices of turkey bacon (bringing our total Points Plus value to 7 points). Though I used asparagus and mushrooms, the beauty of this dish is that it will pair with just about any veggie you need to use up in the fridge - so your selections are all up to your own tastes and what you have stocked.

Eat Well My Friends...