Ginger Lime Grilled Mahi Mahi

This is really just a recipe for an easy marinade that you could use on any grilled or baked fish. My mom had an old Weight Watchers cookbook (circa 1970 something...that cookbook is now long gone) that had a similar recipe in it that I used to make quite frequently when I was single. I am not sure what happened to the cookbook; and consequently, I lost track of the original recipe. After the husband and I were married, I decided to try and re-create that dish; but in doing so, I came up with this marinade for grilled fish (which I liked even better). It is simple and yummy...perfect for a light and healthy meal.
I am gonna serve my fish with some glazed carrots and wild rice. I am debating on a salad, too....but we will see how it goes at dinner time. Yum! I love fish, so I am looking forward to this meal.

Ginger Lime Grilled Mahi Mahi

Ingredients:
2-4 white fish fillets, such as mahi mahi
2 Tablespoons of olive oil
2 Tablespoons of lime juice
1 Tablespoon of lemon juice
1/2 teaspoon of coriander
1 teaspoon of ground ginger
1/2 teaspoon of garlic powder
1/2 teaspoon of celery salt
1/4 teaspoon of garlic salt
pinch of sugar
pinch of cayenne pepper
salt and pepper to taste
cooking spray

Directions:
Whisk all ingredients together in a shallow glass baking dish or bowl. Place fish fillets and turn to coat with the marinade and cover dish with plastic wrap. Let fish marinate for 1 hour (minimum) in the fridge. (You can leave it as long as overnight, if needed). When desired marinating time is complete, remove fish from dish and discard marinade. Coat a grill pan with cooking spray and heat over medium-high heat. Grill fish to desired doneness (approximately 4 minutes per side, depending on how thick the fish is...fish is cooked when firm and flakes easily with a fork). Season with additional celery (or garlic) salt, if needed. Serve and enjoy!



The Result:
This is still one of my favorite fish preparations. It was delicious as usual, and we all cleaned our plates!

Ravioli Primavera with Creamy Pesto Sauce

I picked a tortellini recipe out of my Cooking Light 5 Ingredient, 15 Minute cookbook, only to find that I did not have three of the five ingredients required for the dish. Instead, I made my own version, which I probably turned out better than the original dish would have tasted anyway. I will post the link for the original recipe and then type put my take on it below.

Here is the original Cooking Light recipe that I used as a template...

Tortellini Primavera with Pesto Sauce

Now here is what I did...

Ravioli Primavera with Creamy Pesto Sauce

Ingredients:
1 package of frozen cheese and spinach ravioli (I like Fresh & Easy brand)
2 Tablespoons of olive oil
1/2 onion, sliced thinly into half moon shapes
2 garlic cloves, minced
1 red bell pepper, cut into strips
1 bunch of asparagus, cut into 1 inch pieces
1 handful of sugar snap peas, ends removed
1/2 cup of fat-free, plain Greek-style yogurt
3 Tablespoons of pesto sauce
salt and pepper to taste
1/4 cup of Parmesan cheese, grated

Directions:
Mix the plain yogurt and pesto in a large bowl and set aside to form the sauce (this can also be refridgerated). Next, heat the oil in large skillet over medium-high heat. Once oil is hot, saute onions, red bell pepper, and sugar snap peas. Season veggies with a pinch of salt while cooking. Once veggies start to soften, add in garlic and cook for another couple of minutes. Veggies should still be crisp, but cooked tender and bright in color. Turn heat off and let veggie mix cool for 5 minutes or so. Meanwhile, cook the ravioli according to package directions. Once veggies are cooled slightly and ravioli are cooked, add both items to bowl with pesto-yogurt sauce and toss to combine. Season with additional salt and pepper to taste. Top with Parmesan cheese and serve.



The Result:
This dish was creamy and decadent, and did not taste "healthy" (that is a compliment, by the way). We all thought this pasta recipe was really yummy, and it was another vegetarian option that my family gobbled up. This is another keeper to add to my vegetarian bag-o'-tricks!

Jen's BBQ Beef Roast (for Sandwiches), Rick Bayless Hickory House Barbecue Sauce, & Rick Bayless Hickory House Barbecue Baked Beans

Sometimes, I make stuff up as I go along. For example, the main component of tonight's dinner is something that I am just throwing together to see how it works out. Normally, I make beef roast in the slow cooker; but my slow cooker is otherwise occupied at the moment. (We have it set up in our bedroom so we can heat up baby bottles.) Also, I normally make BBQ pulled pork...not a beef variation. Alas, "necessity is the mother of invention". I didn't have a pork roast in the freezer, but I did have a plethora of beef. Instead of the normal, boring old pot roast I thought I would try to make it more like pulled pork for sandwiches. Then, I have the slow cooker issue... Basically, it comes down to me doing some creative cooking.

I am going to make this roast, shred it with forks, and then combine with some homemade barbecue sauce for some yummy sandwiches. As accompaniments, I am also going to make some barbecue baked beans and a green salad. Both sauce and beans are Rick Bayless recipes that my friend Claire recently posted on her blog (I am always stealing borrowing ideas from her!)

So here is what I am doing to my roast...

Jen's BBQ Beef Roast (for Sandwiches)

Ingredients:
1 pot roast, about 3 lbs.
1 sliced onion
4 cloves of garlic, roughly chopped
5 dashes of Worcestershire sauce
1 bay leaf
1 bottle of your favorite beer
1/2 cup of beef broth
1/2 cup of water
Lawry's Seasoned Salt to taste
Black Pepper to taste
cooking liquid
BBQ sauce of your choice (see recipe below for the Rick Bayless sauce I am using tonight)
whole wheat buns or whole wheat sandwich thins

Directions:
In a dutch oven, layer onions and garlic on the bottom. Place beef roast on top. Shake the Worcestershire on top of the meat. Sprinkle in Lawry's Seasoned Salt and black pepper to taste. Add bay leaf on side of roast. Pour in water, beef broth, and beer. Liquid should come about half way up the sides of the roast. (Add more water if needed during cook time.) Bake in a 275 degree oven for 3 hours.

When roast is done cooking, remove to a cutting board. Remove most of the fat off of the meat. Shred the meat with two forks and place in a large bowl with some of the cooking liquid (about 1/4 to 1/2 cup, depending on your roast). Add BBQ sauce and mix well to combine (adjust the amount of sauce you used, based on how saucy you like your sandwiches). Serve on buns or sandwich thins and enjoy!

*************************************************************

Rick Bayless Hickory House Barbecue Sauce
From: Copyright 2004, Rick and Lanie's Excellent Kitchen Adventures

Ingredients:
2 garlic cloves
1 cup ketchup
1 Tbsp vinegar (cider vinegar or distilled white vinegar)
2 Tbsp Worcestershire sauce
1/3 cup dark brown sugar
1/2 to 1 tsp barbecue spice (see below) or chili powder
1/4 tsp freshly ground black pepper
Salt

Directions:
Peel garlic and crush through garlic press into a small saucepan. Add all the remaining ingredients and 3/4 cup water. Simmer over medium-low heat for 30 minutes. Taste and season with salt if you think necessary. The sauce is ready to use. It can be stored, refrigerated in a sealed jar, for up to a month.

Barbecue Spice:

Ingredients:
2 large garlic cloves
1/4 cup plain ground chile or paprika
2 tsp ground black pepper
2 tsp sugar
2 tsp dried oregano (preferably Mexican oregano)
1 tsp dried thyme
4 tsp salt

Directions:
Peel garlic and crush through garlic press into a small bowl. add remaining ingredients. Stir, making sure to thoroughly mix in garlic. If not using right away, store in small jar in refrigerator up to 1 month.

*****************************************************************

Rick Bayless Hickory House Baked Beans
From: Rick and Lanie's Excellent Kitchen Adventures

Ingredients:
1/2 large green or red bell pepper, cut in small pieces
Two 15-ounce cans pinto beans or navy beans, drained and rinsed (or 3 to 3-1/2 cups home-cooked pinto or navy beans well seasoned with salt)
1 cup barbecue sauce, store bought or homemade
1/2 cup water or bean cooking liquid if using home-cooked beans
2 Tbsp dark brown sugar
1 Tbsp Worcestershire sauce

Directions:
Preheat oven to 375 degrees. In an 8-inch square baking pan, mix together everything except Worcestershire sauce. Stir well to dissolve sugar completely. Dribble Worcestershire over top. Bake until slightly thickened, glazed and browned on top, and bubbling vigorously around the edges, 45 minutes to 1 hour. Let cool slightly before serving.



The Results:
These sandwiches were awesome! The meat was cooked perfectly, the sauce was lip-smackingly delicious, and the beans were some of the best BBQ beans that I have tasted. I heart Rick Bayless!

Shrimp Roll with Cracked Pepper Potato Chips & Sauteed Swiss Chard with Parmesan Cheese

I think I am just going to post my recipes for tonight without much commentary. I have a busy afternoon planned, but I didn't want to skip posting to my blog. By reducing the time I spend on the computer today, I work out a nice compromise to where I can fit all my planned activities into the ol' schedule. I will let you know how this meal turns out!

Shrimp Roll with Cracked Pepper Potato Chips
From: Ellie Krieger's So Easy cookbook

Ingredients:
1/2 cup nonfat plain Greek-style yogurt
3 tablespoons mayonnaise
1 stalk celery, finely chopped
1 tablespoon chopped scallion greens (about 1 scallion)
1 tablespoon fresh lemon juice
1 pound cooked shrimp, cut into 1/3-inch pieces (about 2 1/2 cups)
Salt and freshly ground black pepper
4 whole-wheat hot dog buns (I am using whole wheat hamburger buns instead)
1 tablespoon extra-virgin olive oil

Directions:
If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.

Cracked Black Pepper Potato Chips
From: Ellie Krieger's So Easy cookbook

Ingredients:
3 large russet potatoes (2 1/4 pounds total), sliced into 1/8-inch thick rounds
2 tablespoons olive oil
2 teaspoons coarsely ground black pepper

Directions:
Make chips: Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.

Sauteed Swiss Chard with Parmesan Cheese
From: allrecipes.com; By: DannyBoy

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)

Directions:
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.



The Result:
All three of these recipes were awesome, and (just as the cookbook title promises) SO EASY! The shrimp was a really tasty take on a cold shrimp salad, the chips were crisp and delicious, and the Swiss chard recipe is my new favorite thing to do to greens. YUM! My husband and I really loved this meal and it was surprisingly kid-friendly, too. My son ate most of his sandwich, all of his chips, and all of his Swiss chard! These are three keepers, that is for sure!!!

Weekly Menu Plan: 04/25/10 - 05/01/10

Whew! I am officially caught up on my blog with this post. My husband took our kids over to his parents house, so I could have some uninterrupted time catching up on chores and organizing my desk for the coming week. Of course, I started with the fun stuff first. I love cooking and working on my blog, and being able to do it without guilt or having to hurry is heavenly. Anyway, I want to relax and spend time with my little critters tomorrow after church; so it will be nice to have everything I needed to get accomplished this weekend all finished.

Weekly Menu Plan: 04/25/10 - 05/01/10:

Sunday, 04/25/10: Jen's Veggie Parmesan with Jenn N.'s Fabulous Marinara Sauce, bread (I know we just had this dish, but it is my favorite vegetarian meal!!!)

Monday, 04/26/10: Shrimp Roll with Cracked Black Pepper Potato Chips (from Ellie Kriger's So Easy cookbook), Sauteed Swiss Chard with Parmesan Cheese (from allrecipes.com...both are new recipes.)

Tuesday, 04/27/10: Jen's BBQ Beef Sandwiches with Rick Bayless BBQ Sauce, Rick Bayless BBQ Baked Beans, salad (These two Rick Bayless recipes are from Claire's blog. I am using beer to cook the roast...yum).

Wednesday, 04/28/10: Ravioli Primavera with Creamy Pesto Sauce (new vegetarian recipe)

Thursday, 04/29/10: Ginger Lime Grilled Mahi Mahi (new to blog recipe), wild rice, glazed carrots

Friday, 04/30/10: Cooking Light's Deep Dish Pizza Casserole, sauteed spinach

Saturday, 05/01/10: Easy Easy Risotto with Marinara (a new vegetarian recipe from my Pasta & Co. Encore cookbook), veggies or salad

Salmon Florentine

Salmon is one of my favorite fish to prepare at home. It is quick cooking with great taste and texture. It is hard too screw up, which is also a huge bonus! Anyway, I found this recipe in my Ellie Krieger So Easy cookbook, and it sounded like something that would be right up our alley. I went to foodnetwork.com so I could re-copy the recipe without typing everything out, and found some surprising reviews and suggestions on how to make this dish better. I think I will incorporate some of the suggestions into the recipe and see how my version turns out. I will post my changes in my below 'notes' section. I think I will serve this fish dinner with some roasted potatoes and asparagus. I just roast them both together on the same baking sheet (for easy clean up) which makes it a yummy, no-hassle side dish.

Salmon Florentine
From: the So Easy cookbook, by Ellie Krieger

Ingredients:
*2 (10 ounce) packages frozen spinach, thawed (I am using fresh spinach)*
*1 tablespoon olive oil (I am using a little more to coat the fish; maybe another tablespoon or so)*
1/4 cup minced shallots
2 teaspoons minced garlic
5 sun-dried tomatoes, chopped
*1/2 teaspoon red pepper flakes (I increased the quantity of the red pepper flakes)*
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup part-skim ricotta cheese
4 (6-ounce) salmon fillets, rinsed and patted dry
*lemon juice to taste (added to the filling)*
*garlic powder (added to the filling)*
*dash of celery salt (added to the filling)*

Directions:
Preheat oven to 350 degrees F.

Using your hands, squeeze spinach of all excess liquid (skip this step if using fresh spinach).

Heat olive oil in a large skillet over medium heat. Add shallots and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta, lemon juice, garlic powder, celery salt and stir to combine. Season with additional salt and pepper, to taste.

Coat the top of the salmon fillets with a little drizzle of olive oil and additional salt and pepper (just a small amount). Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.

Per Serving:
Calories 375, Fat 18 g; (Sat Fat 4 g, Mono Fat 7 g, Poly Fat 5 g) ; Protein 44 g; Carb 12 g; Fiber 5 g; Cholesterol 103 mg; Sodium 585 mg

Excellent source of: Protein, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Folate, Pantothenic Acid, Calcium Copper, Magnesium, Phosphorus, Potassium, Selenium, Vitamin C, Good source of: Iron, Zinc, Fiber

Jen's Notes:
My changes are indicated in the ingredients list, noted with an asterisk (*). Also, the Nutritional Info will be different on my version, due to the increase of some ingredients.

Also, I like my salmon cooked a little more, so I think I will bump up the cooking time. I am not sure how long I am going to let it go, so I will just have to play it by ear. I will post my final cook time in my 'results' post later.



The Result:
Yuuuummmmmm....good! This turned out really good. We all liked it a lot, and it will be a recipe that I prepare again. If I wouldn't have jazzed up the filling with spices and lemon juice, I think it would have been on the bland side. With that said, the end result--with the lemon juice and spices--was great. I think this is one of the better salmon recipes that I have prepared at home. I ended up cooking my fish at 400 degrees for 20 minutes. I think I probably have gotten away with the higher temperature and only cooked the fish for 15 minutes. I will try it next time and see if there is a big difference overall. Once again, I am happy to report a yummy Ellie Krieger recipe.

Cooking Light's Cheese Enchilada Casserole

Man-oh-man! I have had a busy couple of days, and there is no slow down in sight. I think this must be what life is like with three children, so I better get used to it. It is funny what my new "normal" encompasses. At least I am still finding time to cook.
Anyway, we had this dish last night for dinner with a side salad. Once again, Cooking Light has been an awesome resource for healthy and tasty vegetarian meals.

Cooking Light's Cheese Enchilada Casserole
From: Cooking Light, October 2002 (featured in the Cooking Light's Everyday Favorites cookbook)

Ingredients:
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 teaspoons chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce (such as Ortega)
1/4 cup shredded Monterey Jack cheese

Directions:
Preheat oven to 375°.

Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.

Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375° for 20 minutes or until cheese melts.

Nutritional Information:
Yields: 4 Servings
Calories:299 (18% from fat)
Fat:6g (sat 2.8g,mono 1.7g,poly 0.9g)
Protein:19.1g
Carbohydrate:42.3g
Fiber:4.3g
Cholesterol:15mg
Iron:1.4mg
Sodium:1029mg
Calcium:332mg





The Results:
This was fast, easy, and really good. I goofed and used hot sauce instead of taco sauce, so ours was super-spicy. I had already poured the sauce onto the casserole before noticing the bottle read "hot sauce". OOPS!!! Even with my mistake, this casserole was still very yummy. Next time I make it, I will be sure to use the correct sauce. Otherwise, this is another keeper!

Buffalo Chicken Lasagna

My friend Claire made this recipe from the Make It Fast, Cook It Slow cookbook by Stephanie O'Dea recently and it turned out yummy. I can write with confidence that it was yummy because she brought me a sample piece...she is such a good friend! Anyway, I am going to change some things around and just use the original recipe as a blueprint. Thank goodness that Claire and I like a lot of the same foods, otherwise I wouldn't have her blog to steal ideas from!!! I think a fresh green salad and this lasagna will make a very tasty meal.

Buffalo Chicken Lasagna

Ingredients:
cooking spray
1 box of no-boil lasagna noodles
2 cooked chicken breasts, cubed and seasoned with salt and pepper to taste
1 jar of prepared pasta sauce
1 1/2 cups buffalo wing sauce (I used Frank's Hot Sauce. If you like it less spicy, use less hot wing sauce.)
1/2 of a small red onion, diced
1 jar of roasted red and yellow bell peppers, diced
1 small can of sliced green olives
1/2 tub of low fat cream cheese (about 4 ozs.)
1/2 tub of part skim ricotta cheese (about 4 ozs.)
1 package of dry ranch dressing mix
1 cups shredded cheese (I am using fresh mozzarella)
1/4 cup blue cheese crumbles (I am using blue cheese on top of half of the lasagna)
1/4 cup of smoked Gouda, shredded (I am using the smoked Gouda to the top of the other half of the lasagna--my husband hates blue cheese)

Directions:
In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and the buffalo wing sauce. Then, in a separate bowl mix ricotta cheese, cream cheese, and ranch dressing together, and set aside.

Ladle a big spoonful of the sauce mix into the bottom of a greased 9 x 13 casserole dish. Cover with a layer of lasagna noodles. Add a smear of the ricotta cheese mix to the top of the noodles. Add a layer of the diced bell pepper, green olives, and onions. Sprinkle on a handful of shredded cheese. Repeat layers until you run out of ingredients.

Add the blue cheese crumbles (or shredded smoked Gouda) to the top, if desired. (I am doing blue cheese on half and the Gouda on the other half.)

Bake at 350 for 30 minutes covered with foil, and then remove foil and bake for an additional 10-15 minutes or until the top cheese becomes slightly browned and bubbly. Remove from oven and let cool for 5-10 minutes. Cut into squares and serve!



The Result:
This was yummy with a bit of a lip-tingling, spicy, hum to it. We all really liked it...even my 4 year old. If you like things a little more tame, remember to cut down on the amount of hot sauce used. My family is comprised of a bunch of spicy food freaks; so if that is not your bag, adjust the recipe accordingly. As for the types of cheese I used...ummmm perfection! Dare I say, I liked the smoked Gouda cheese on top almost more than I liked the blue cheese. I love blue cheese, so that really surprised me. The smoked Gouda added a real depth to the overall flavor of the dish. The only negative thing I can say about this dish is that it was messy. Once I cut into this lasagna to serve, it fell apart and was a little soupy. I don't mind ugly food, so I was okay with the messy pile of noodle parts on my plate. Other than that, it was still totally delicious!

Grandma's Beef Roast

My mom came to our house for quick overnight visit and decided to make my grandma's beef roast. I didn't remember this recipe until she started cooking it and the smell brought back happy food memories. It is pretty easy to put together, with really yummy results. We served our roast with some mashed potatoes and fresh green beans. I also made a quick gravy from the drippings. The whole meal was soooo homey and comforting! I forgot to take a photo of the finished dish, but I thought I could at least post the recipe so I have it recorded. I have another beef roast stored in my freezer, so I think I will attempt this dish on my own very soon (now that I know how).

Grandma's Beef Roast

Ingredients:
2 tablespoons canola oil
1 2-4 lb. beef roast, tied
2 whole onions, peeled
salt and pepper to taste
onion and garlic powder to taste
3/4 cup of apple cider vinegar
water (Start with 2 cups, and add more if needed)
3 tablespoons of butter
3 tablespoons of flour
reserved beef drippings

Directions:
Season beef roast with salt, pepper, onion and garlic powder to taste. In a heavy bottom pot (make sure the pot has a tight fitting lid), brown beef roast on all sides in canola oil over high heat. Once roast is browned, secure whole peeled onions to top of roast with toothpicks. Deglaze pot with apple cider vinegar and reduce until almost all the liquid is gone. Add water and turn heat down to medium. Secure lid onto the pot and braise over medium heat for 1-2 hours, depending on the size of the roast (keep checking to make sure there is enough liquid in the pot. The water should come halfway up the roast. Add more during the cooking process if needed).

Once roast is finished cooking, remove to a cutting board and let rest for 5-10 minutes. Reserve drippings in a separate bowl and set aside. In the bottom of the same pot (now empty but still hot) melt butter over medium high heat. Then, sprinkle in flour once butter is melted. Combine butter and flour for a few minutes, until flour is starting to cook. Add beef drippings back into the pot, while whisking continuously over heat. Bring to boil. Reduce heat until mixture thickens to proper gravy consistency. Slice roast and onions and serve. Then, put the gravy in a bowl and serve over roast and mashed potatoes.

Ina's White Pizza(s) with Arugula

This recipe is in my Barefoot Contessa Back to Basics cookbook. I have been eyeing it for awhile, but for one reason or another, I did not end up putting it on my menu plan until now. My friend Claire recently tried this pizza and reported it to be totally delicious, so I am quite excited to check it out. The cheese content alone has me drooling, and I usually have excellent luck with Ina recipes!

I am going to make a couple of minor changes, but they should not effect the overall outcome of this dish. First, I noticed that the recipe itself has instructions to divide the dough up into six individual pizzas, but I am going to skip that and make just one big one for my family. Also, I picked up some whole wheat pizza dough from Fresh and Easy; so I am just going to use that instead of making my own this time. I had a bit of trouble finding the arugula (maybe that is why I never tried this pizza before...nothing will detract me from a recipe like hard-to-find ingredients), but finally the planets aligned and I found some. Is it dinnertime yet???? This should be an ooey-gooey cheesy treat.

Ina's White Pizza(s) with Arugula
From: Barefoot Contessa, Back to Basics cookbook

Ingredients:

For the dough:
* 1 1/4 cups warm (100 to 110) water
* 2 packages dry yeast
* 1 tablespoon honey
* Good olive oil
* 4 cups all-purpose flour, plus extra for kneading
* Kosher salt
* 4 cloves garlic, sliced
* 5 sprigs fresh thyme ***(I USED 1/2 TEASPOON OF DRIED THYME)***
* 1/4 teaspoon crushed red pepper flakes

For the topping:
* 3 cups grated Italian fontina cheese (8 ounces)
* 1 1/2 cups grated fresh mozzarella cheese (7 ounces)
* 11 ounces creamy goat cheese, such as montrachet, crumbled

For the vinaigrette:
* 1/2 cup good olive oil
* 1/4 cup freshly squeezed lemon juice
* Freshly ground black pepper
* 8 ounces baby arugula
* 1 lemon, sliced ***(I DIDN'T USE SLICED FRESH LEMON)***

Directions:
Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Let it rise. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.





The Result:
This pizza was fan-freakin'-tastic! This was the best pizza that I have ever made at home, hands down. We all LOVED it! If you are thinking about making this recipe, I would certainly not skimp on the quality of the cheese. I used fresh mozzarella, good fontina, and cherve goat cheese. Oh man, it was awesome! I did cut down on the amount of goat cheese (I probably used about half of what was indicated in the ingredients list), but the reduced amount did not impact the taste at all. I think if I would have used all of the goat cheese as listed, it would have been way too much. I also noticed that the higher cooking temp of 500 degrees really made the crust crispy. I think I will cook all of my pizzas from here on out at that higher temperature. The arugula salad gave a perfect bite and mild acidity to cut through the richness of the cheese...so don't skip that either. This pizza wouldn't have been half as good without it. The arugula salad really contributed to the overall balance to the dish. YUM! I can't wait to have the leftovers today for lunch. I highly recommend trying this pizza!!!

Better Burger with Green Olives and Creamy Broccoli Slaw

Here is couple recipes that I found in the Ellie Krieger So Easy cookbook that I recently purchased. Burgers for dinner is always a good choice, and I like the idea of a healthier version.

Better Burger with Green Olives
From: Ellie Krieger So Easy cookbook, 2009

Ingredients:
1 pound lean ground turkey or beef (at least 90 percent lean)
1/2 cup coarsely chopped pitted green olives (2 ounces)
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
Cooking spray

Directions:
Combine the turkey or beef, olives, parsley, cumin, and pepper in a mixing bowl and mix until well incorporated. Shape into 4 burgers.

Spray a grill pan with cooking spray and preheat over a medium-high heat or prepare an outdoor grill. Cook for about 5 minutes on each side, until cooked through.

Serving suggestion: Serve on whole-wheat buns, garnished with slices of tomato and lettuce, with ketchup and mustard on the side.

Serving size 1 burger

*********************************************

Creamy Broccoli Slaw

Ingredients:
1 12oz package of fresh broccoli slaw
1/2 cup fat free Greek yogurt
1/4 cup raw sunflower seeds
2 tablespoons lemon juice
3 tablespoons mayonnaise
2 teaspoons honey
1/4 teaspoon black pepper
1/4 teaspoon of salt

Directions:
Preheat oven to 300 degrees F. Place sunflower seeds and 1/4 teaspoon salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool and reserve.
Combine yogurt, honey, lemon juice, mayonnaise, and pepper. Whisk to incorporate and reserve. Mix with broccoli slaw and garnish with sunflower seeds. Serve immediately.



The Result:
This was really good and super-easy. The only substitution I used was that I put these burgers on sandwich thins instead of buns. Otherwise, both recipes are great and this burger/slaw combo is another healthy hit!!!

Weekly Menu Plan: 04/18/10 - 04/24/10

So far, I am having really good luck with my healthy meal choices. They have all been really tasty and, for the most part, very simple to make. I hope to continue that trend with my current menu plan. I only have two vegetarian meals slotted for the upcoming week, however I have decided to add in a couple of new fish recipes for a little variety. I also have one day that is up in the air, and is all going to depend on whether or not my mom comes to our house for a visit. I won't know until that day what I am going to make for dinner, so I will just post both options below. I must say it has been pretty easy sticking to eating fresh and healthy. I have noticed that as long as I have new things to try, I never get bored with our dinners and I am less likely to eat bad stuff. I just hope to keep the healthy food momentum going!

Weekly Menu Plan: 04/18/10 - 04/24/10

Sunday, 04/18/10: Better Burger with Olives and Creamy Broccoli Slaw (both Ellie Krieger recipes)

Monday, 04/19/10:Ina's White Pizza with Arugula (vegetarian)

Tuesday, 04/20/10: Grandma's Beef Roast, garlic mashed potatoes, green beans

Wednesday, 04/21/10: Buffalo Chicken Lasagna, salad (This is something my friend Claire tried recently--via Stephanie O'Dea's cookbook, Make It Fast, Cook It Slow--and really liked. I need to change it a bit to suit my family, but I am using the same recipe that she used as a blueprint.)

Thursday, 04/22/10: Leftovers!

Friday, 04/23/10: Cooking Light's Cheese Enchilada Casserole, salad (vegetarian)

Saturday, 04/24/10: Salmon Florentine (Ellie Krieger recipe), roasted potatoes, roasted asparagus

Cooking Light's Potato Gnocchi with Spinach and Yellow Squash

This will be another short post, since I need to get my grocery shopping and menu planning completed for the upcoming week. All my kids are napping right now, so I need to take advantage of the quiet time and get some things accomplished while I have the chance.

As noted in my weekly post, this is another recipe from The Best of Cooking Light's Everyday Favorites cookbook. I have resigned that I am going to just break down and buy it, since there is a ton of recipes in it that I would like to try.
Anyway, I am going to put together a simple side salad to go with our dinner and call it an evening. The husband cleaned off our patio table this afternoon, and I think it would be really nice eat outside tonight. The summer heat is not too far off, so I want to take advantage of the good weather while we can. I will let you know how this dish and our outdoor supper turns out.

Cooking Light's Potato Gnocchi with Spinach and Yellow Squash
From: The Best of Cooking Light's Everyday Favorites cookbook

Ingredients:
1 (1-pound) package vacuum-packed potato gnocchi (such as Ferrara)
1 tablespoon olive oil
1 yellow squash, quartered lengthwise and thinly sliced
1 1/2 teaspoons bottled minced garlic
1 (10-ounce) package fresh spinach, torn
1/4 cup fat-free milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/2 cup (2 ounces) shredded smoked Gouda cheese or grated sharp provolone cheese

Directions:
Cook gnocchi in boiling water according to package directions.

While gnocchi cooks, heat oil in a large skillet over medium heat. Add squash; sauté 4 minutes or until crisp-tender. Add garlic; sauté 1 minute. Add spinach; cover and cook 2 minutes or just until spinach wilts. Reduce heat to low; stir in milk, pepper, and salt. Add gnocchi and cheese; stir gently. Serve immediately.

Nutritional Information:
Calories:234 (29% from fat)
Fat:7.7g (sat 3g,mono 3.6g,poly 0.5g)
Protein:10.8g
Carbohydrate:44.5g
Fiber:5.7g
Cholesterol:16mg
Iron:3.7mg
Sodium:655mg
Calcium:203mg

Jen's Notes:
I think I might make this recipe a little more filling by adding some other veggies.



The Result:
The husband and I decided to put the boy to bed early and have dinner together out on our patio. It was pretty relaxing and this recipe turned out really good! We both loved the flavor and texture of this dish...I am so glad I tried it.
I ended up following the recipe, with a couple of minor exceptions. First, I added roasted broccoli and a zucchini to the mix. I had some fresh veggies that needed to be used, so I just threw them into the dish. Then, I used two kind of cheeses. I probably ended up using 1/4 to 1/3 cup of the smoked Gouda and then I put 1/4 cup of regular provolone in it, as well. I would highly recommend using both cheeses...it made this dish totally interesting and gave it good depth. If you only decide on one cheese, I would use the smoked Gouda. If you can't find it, I would try a smoked mozzarella or smoked provolone. The cheese is the key to this dish...so don't skimp, otherwise it would be a little bland. Overall, this dish came together super-fast, was very satisfying, and delicious. I would rate it as another great Cooking Light vegetarian dish to add to my bag of tricks!

Cooking Light's Balsamic-Glazed Chicken Sandwiches with Red Onions and Goat Cheese

I am going to make this short and sweet today. The twins still are not sleeping great at night and I am just freakin' tired! Hopefully, I will get a full night's worth of rest soon.

This is a recipe from The Best of Cooking Light's Everyday Favorites cookbook that sounds really yummy. I am a sucker for a good sandwich, so I hope this meets my expectations. We are just going to serve these simple sammies with a side of frozen Trader Joe's Sweet Potato Fries. Yum!

Balsamic-Glazed Chicken Sandwiches with Red Onions and Goat Cheese
From: The Best of Cooking Light's Everyday Favorites cookbook

Ingredients:
3/4 C balsamic vinegar
1/2 C dry red wine
2 tsp brown sugar
1 tsp soy sauce
2 (6 oz) chicken breasts, boneless, skinless
1/2 tsp salt
1/4 tsp ground black pepper
cooking spray (Pam)
1 Tbl olive oil
1 1/2 C thinly vertically sliced red onion
1 (3 oz) package goat cheese
4 hoagie or Kaiser rolls (I used whole wheat hamburger buns, lightly toasted)
1 C trimmed arugula or baby spinach

Directions:
Combine the first 4 ingredients in a small saucepan over medium heat. Bring mixture to a boil, stirring until sugar dissolves. Cook until reduced to 1/3 cup (about 12 minutes). Remove from heat; cool slightly.

While vinegar mixture cooks, heat a large non-stick skillet over medium high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Add chicken to pan; cook for 6-8 minutes on each side or until done. Remove chicken from pan and thinly slice. Cover and keep warm.

Add oil to pan, reduce temperature to medium low. Add onion; cook 5 minutes or until onion is soft and beginning to brown, stirring frequently. Remove from heat.

Spread about 1 1/2 TBL goat cheese evenly over the bottom half of the roll; divide sliced chicken and onion evenly over rolls. Drizzle each serving with about 1 TBL balsamic mixture, and top with 1/4 C arugula or baby spinach. Serve immediately.



The Result:
These were super-simple to make and really tasty. I would recommend these sandwiches for an easy, healthy weeknight meal. I love Cooking Light!!!

Cooking Light's Bacon, Ranch, and Chicken Mac & Cheese

I know it is probably weird to be excited about food/cooking all the time, but I am. I derive a lot of pleasure from both the consumption and preparation of food, so it is hard to fathom not liking to eat or cook for my family. I could never be one of those people who are totally indifferent about eating and/or be someone who forgets to eat sometimes. I don't think there has been any time in my life where I just simply forgot to eat. Although, I would be a lot thinner if I was one of those people, that is for sure!

Anyway, tonight's dinner seems really yummy, and I can't wait to try it...as usual. This is a Cooking Light recipe that my friend, Claire recently made for her family. They all really liked it...but what is not to like about pasta, bacon, and cheese. I am going to serve this healthy version of mac and cheese with some salad. Thanks again, Claire for the great idea.

Cooking Light's Bacon, Ranch, and Chicken Mac and Cheese
From: March 2010 issue, by SaBrina Bone

Ingredients:
8 ounces uncooked elbow macaroni
1 slice applewood-smoked bacon
8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups fat-free milk
1/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
3/4 cup (3 ounces) shredded six-cheese Italian blend (such as Sargento)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh dill
1/2 teaspoon salt
Cooking spray
1/2 cup (2 ounces) shredded colby-Jack cheese

Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.

3. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.

4. Preheat broiler.

5. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

Nutritional Information:
Yield: 4 servings (serving size: about 2 cups)
Calories:497
Fat:17g (sat 9.2g,mono 4.7g,poly 1.4g)
Protein:33.3g
Carbohydrate:51.7g
Fiber:2g
Cholesterol:74mg
Iron:2.4mg
Sodium:767mg
Calcium:368mg


Jen's Notes:
For the Mac and Cheese dish, the recipe info indicates that a single serving size is 2 cups. Is it me, or does that seem like a really large portion???? Since we have artichokes on the side, I think I might actually dish out 1 cup portion sizes and see how it goes. Also, I don't have fresh dill so I need to use dried. I want this dish to have lots of ranch flavor, so I think I might incorporate some dry ranch dressing seasoning as some of the reviews indicate. I will let you know how it turns out, and how much ranch dressing I add to the mix later in my review.





The Result:
This was sooooo good! It totally felt decadent and did not seem like a "light" recipe. The dill and ranch dressing packet worked out well (I used 1/2 packet of ranch dressing mix) and will be changes that I incorporate again. I think next time I am going to try and make my own cream of mushroom soup, just for fun. Other than that, this was a dish we all loved and it will be something we have again.

Weekly Menu Plan: 04/11/10 - 04/17/10

This week I am bringing you a bonanza of healthy menu items! I recently checked out Cooking Light's Everyday Favorites from the library and found a bunch of good-sounding recipes in it that I can't wait to try. I have three dishes slated for this week from that cookbook; and I think I will pull some other from it for next week, as well. I am seriously considering holding the book hostage from the library until I can sample everything that I have marked in it.

I love trying new things, so I am really looking forward to our upcoming dinners this week. Most of the meals that I have selected are designed to use up the bounty of produce in my fridge, so there are a lot of vegetarian dishes thrown into the mix for good measure. Hooray for variety!

Weekly Menu Plan: 04/11/10 - 04/17/10:

Sunday, April 11th: Biscuit-Topped Chicken Pot Pie (I have leftover pot pie filling and biscuits to use up, so I am improvised a meal. Sadly enough, this did not turn out well, and I ended up giving most of it to the dogs. It really was a stinker...not even worth posting. The biscuits did not cook properly and the raw dough mixed in with the filling. Not good. Oh well, you can't win 'em all.), sauteed zucchini

Monday, April 12th: Jen's Veggie Parmesan with Jenn Nelson's Fabulous Marinara Sauce, bread (I am using fresh veggies instead of the TJ's bag of mixed)

Tuesday, April 13th: Bacon, Ranch and Chicken Mac and Cheese (this is a find from Claire's blog via the March 2010 issue of Cooking Light magazine), salad

Wednesday, April 14th: Leftovers for the family, and dinner out for me!

Thursday, April 15th: Falafel Pitas with Jen's Homemade Hummus, garlic artichokes

Friday, April 16th: Balsamic-Glazed Chicken Sandwiches with Red Onion and Goat Cheese (from Cooking Light's Everyday Favorites), Trader Joe's Sweet Potato Fries

Sunday, April 17th: Potato Gnocchi with Spinach and Yellow Squash (from Cooking Light's Everyday Favorites)

Cooking Light's Black Bean Burgers with Mango Salsa

I am in desperate need to start loosing my baby weight; both from my first pregnancy and now from the twins. In a renewed effort to get into shape, I have recommitted myself to regular exercise and healthier meal choices. Part of that vow is to integrate more vegetarian choices in our dinner plans. I have been scouring magazines, blogs, websites, and cookbooks, looking for new and interesting vegetarian recipe ideas. I plan to still serve meat, but just much less than we usually consume. I like the notion of cutting back on meat, and using it sparingly to save money and to be more healthful. So far, it has been pretty easy coming up with new meal selections; and I have already seen a difference (for the better) on the scale. Hopefully, I can continue to keep it up!

During one of my vegetarian searches, I happened across this recipe in the April 2010 issue of Cooking Light magazine. I wasn't sure if I was going to renew my subscription due to the unappealing format change, but the last few issues have had some good sounding dishes. I might give it one more chance and see how it goes. I think I will serve these "burgers" with a side of sauteed zucchini and mushrooms. I can't wait to try these sandwiches!

Cooking Light's Black Bean Burgers with Mango Salsa
From: April 2010 issue, Cooking Light magazine; Marina Delio, Santa Barbara, CA

Ingredients:
2 (15-ounce) cans black beans, rinsed and drained
3/4 cup finely chopped fresh cilantro, divided
3/4 cup (3 ounces) shredded Monterey Jack cheese
1/4 cup panko (Japanese breadcrumbs)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 medium jalapeño pepper, finely chopped
2 large egg whites
Cooking spray
1 1/4 cups chopped peeled mango (about 1 medium)
3 tablespoons chopped shallots (I used minced red onion instead)
1 1/2 tablespoons fresh lime juice
1 avocado, peeled and chopped
1 garlic clove, minced
6 (2-ounce) whole-wheat hamburger buns, lightly toasted
6 green leaf lettuce leaves (I used baby spinach leaves)

Directions:
1. Preheat oven to 350°.

2. Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup finely chopped cilantro and the next 7 ingredients (through egg whites). Shape bean mixture into 6 (1/2-inch-thick) patties. Arrange patties on a baking sheet coated with cooking spray. Bake at 350° for 20 minutes, carefully turning once.

3. Combine remaining 1/4 cup cilantro, mango, and the next 4 ingredients (through minced garlic) in a medium bowl. Place a patty on bottom half of each hamburger bun; top each with 1 lettuce leaf, 1/3 cup salsa, and top half of bun.

Nutritional Information
Calories:320
Fat:11.9g (sat 3.9g,mono 5g,poly 1.7g)
Protein:13.4g
Carbohydrate:46.2g
Fiber:10.1g
Cholesterol:13mg
Iron:3.3mg
Sodium:777mg
Calcium:201mg

Jen's Notes:
My simple side dish of sauteed zucchini and mushrooms is just prepared with olive oil, a little garlic salt, and a dash or two of Lawry's Seasoned Salt. I just cook everything until the veggies are starting to soften and warmed through. It is a quick, easy, and healthy side dish that is well-suited for a variety of meals.



The Result:
Yummmmmmm....these were really good. They were fairly easy to make, super-tasty, and very satisfying. This is a recipe that I will keep in my vegetarian repertoire. I only had to make two slight changes, based on what I had on hand. First, I didn't have any lettuce, so I just used baby spinach. Then, I didn't have a shallot for the mango salsa, so I substituted the same quantity of diced red onion. Both changes worked out well and didn't impact the recipe in any negative way. These burgers were a total success!

Ina's Capellini with Tomatoes and Basil

My son's fourth birthday party is today, so I needed a quick, easy, and healthy recipe for tonight's dinner. A combination of Ina and pasta is never a bad choice, so I thought this dish would work. I will let you know how it all turns out!

Ina's Capellini with Tomatoes and Basil
2009, Ina Garten, All Rights Reserved

Ingredients:
•Kosher salt
•1/2 cup good olive oil, plus extra for the pot
•2 tablespoons minced garlic (6 cloves)
•4 pints small cherry tomatoes or grape tomatoes
•18 large basil leaves, julienned
•2 tablespoons chopped fresh curly parsley
•2 teaspoons chopped fresh thyme leaves
•1 teaspoon freshly ground black pepper
•1/2 teaspoon crushed red pepper flakes
•3/4 pound dried capellini or angel hair pasta
•1 1/2 cups freshly grated Parmesan cheese
•Extra chopped basil and grated Parmesan, for serving

Directions:
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.



The Result:
This was a delicious light dinner that came together very quickly. It was super-flavorful without being too heavy. It was a perfect choice for a hectic weeknight!

Claire's Pesto Pasta Surprise

For some reason, Italian food just seems like the right thing to serve on major holidays. Usually for our Christmas Eve family dinner, we have an Italian food feast; maybe that is why I associate Italian food and holidays together. Since I did not do the usual Italian food spread this past year for Christmas (my pregnancy and lactose intolerance issues precluded my meal plans), I decided to change it up and make an Italian-inspired dinner for our Easter celebration instead.

For our main dish, I decided to try a recipe that my friend Claire recently made with good results. Since pasta is so filling, I decided to do some simple accompaniments of garlic bread and green salad to finish off our meal. It was not fancy, but everything was certainly delicious. My mom, husband, son and I really enjoyed it!

Claire's Pesto Pasta Surprise

Ingredients:
1 package whole wheat penne
1 jar marinara sauce -OR- 1 cup of homemade marinara
1/2 cup ricotta cheese
1 cup mozzarella
1/4 cup pesto
Additional mozzarella for topping

Directions:
Prepare penne (or pasta of your choice) per package directions; set aside. Combine cheeses and pesto in medium bowl; set aside. In 8x12 pan, layer as follows: half of the cooked pasta, half the marinara sauce, all the cheese/pesto mixture, remaining half of the pasta, remaining marinara, additional mozzarella.

Bake at 350 for 30 minutes or until heated through and cheese is melted.

Jen's Notes:
I used Jenn Nelson's Fabulous Marinara Sauce (see previous post).

Also, here is the link that has the garlic bread recipe.

Ina's Garlic Ciabatta Bread





The Result:
Even though our Easter meal was on a much smaller scale than the usual Christmas gut-buster, it was still a fantastic choice. This was so good; I will make this dish again and again and again.

Jenn Nelson's Fabulous Marinara Sauce

My friend Jenn recently made dinner for us and brought the absolute BEST homemade marinara sauce that I have probably ever consumed. After eating it, I was still craving it days later. It was soooooo good! So, I did what any cook would do...I begged her for the recipe. I decided to make a big batch of it (Jenn told me that it freezes really well) and use some of it in the recipe I was planning for Easter dinner. Many thanks to Jenn for sharing such an awesome sauce recipe!

Jenn Nelson's Fabulous Marinara Sauce

Ingredients:
4 Tablespoons of good Extra Virgin Olive Oil
4 large garlic cloves - crushed
1/4 yellow onion - chopped
2 medium carrots - finely chopped
2 celery stalks - finely chopped
1 red bell pepper-chopped
1 green bell pepper- chopped
2 Tablespoon fresh oregano - chopped (-OR- use 1 T of dried oregano and crumble in your hands as you add it to release the flavor)
2 Tablespoon fresh basil - chopped/cut (-OR- use 1 T of dried Basil/crumbled in your hand as you add it to release the flavor)
1 Bay leaf
Dash of Cayenne Pepper
2 28oz cans of crushed tomatoes
1 8oz can of tomato sauce
2 cans of petite diced tomatoes (choose size according to how much tomato 'chunks' you like in your sauce) -OR- you can add a freshly chopped Roma or grape tomatoes.
Parmigiano-Reggiano cheese rind (1 inch piece or more)
1 Tsp. Sugar
Kosher Salt & fresh ground black pepper

Directions:
1) Heat up olive oil in a stock pot, add the next 5 ingredients. Cook over medium/high heat until carrots & peppers are soft and onion is translucent.

2) Add Oregano, Basil and Bay leaf, stir together

3) Add crushed tomatoes, sauce, and diced tomatoes.

4) Add dash of Salt & Cayenne pepper,stir.

5) Add the cheese rind and cook on med/low for an hour, making sure to stir periodically.

6) Add sugar/salt/pepper to taste and cook on low for another 30-45 minutes.

Jen's Notes:
Instead of 2 cans of petite diced tomatoes, I used one large (28oz) can of whole San Marzano tomatoes with the juice. Then, I used a pair of kitchen shears and chopped the tomatoes to the size I wanted in the can right before adding them to the pot.

Also, I added chopped fresh thyme (about 1 Tablespoon)to the herb mixture.

Weekly Menu Plan: 04/04/10 - 04/10/10

Here is what we are having for dinner this week...

Weekly Menu Plan: 04/04/10 - 04/10/10

Sunday, 04/04/10: Happy Easter! Jenn Nelson's Fabulous Marinara Sauce, Claire's Pesto Pasta Surprise, Ina's Garlic Ciabiatta Bread, salad

Monday, 04/05/10: Jen's Chicken Pot Pie, steamed kale

Tuesday, 04/05/10: Leftovers

Wednesday, 04/06/10: Ina's Capellini with Tomatoes and Basil, salad

Thursday, 04/07/10: Cooking Light's Black Bean Burgers with Mango Salsa, sauteed zucchini and mushrooms

Friday, 04/08/10: Mushroom-Prosciutto Pizza, salad

Saturday, 04/09/10: leftovers

I'm Back...

Well, I am officially itching to start cooking again. My hiatus lasted approximately 5 weeks...pretty short considering that I have two new babies to tend. Overall, life with twin infants is going pretty smoothly. The middle of the night feedings are rough; but things are starting to normalize at my house. During my 5 week cooking break, I even found some time to try two new recipes in which I will share the links with you. (Sadly, I did not get photos of the finished meals--but don't worry...they were both excellent recipes, so I am sure you will see them again on my blog.) I think I am going to post my new recipe links below and do a separate post for my upcoming meal plan, starting on Sunday, April 4th (just in time for Easter). The good news is that I think you will see a variety of new recipes in the coming weeks. I want to find some new favorites, since all of our meals in the last few months have been past repeats. Also, I need to lose some serious baby weight; so I am going to try and keep all of our meals healthy. Hopefully, I can keep up with my new expanded role of motherhood, normal household management, and cooking/blogging. Wish me luck!

Here are my "new" recipe links that I tried:

Aggie's Grilled Portabella and Brie Burgers

Nick and Toni's Penne alla Vecchia Bettola

Jen's Notes:
For Aggie's Portabella Burgers I served them on ciabbiata rolls and made two sandwiches with the brie and then made two with the substitution of goat cheese (the husband is not a brie fan). Both versions were EXCELLENT! This makes a great vegetarian meal.

Nick and Toni's Penne alla Vecchia Bettola was actually a recipe demonstrated on Barefoot Contessa's TV show. As instructed in the show, I used Italian San Marzano whole tomatoes in the sauce which is not noted in the written recipe. Again, this was a great vegetarian meal!