Cooking in the Kitchen--Again!

Well after a much needed 1 week hiatus (because of the arrival of our new puppy Maggie) I am back and cooking! 

Life is busy right now but I can't stop now..I have way too many yummy recipes left to make and I am actually starting to become a better cook! 

Also, I have decided to start posting the ingredient you need with each recipe instead of at the beginning of the week because I have heard from several people that it makes it more confusing if you are just making 1 recipe instead of all of them! 

So here is the menu for this week:

----------------------------------------------------------

Bistro Flank Steak Sandwich with Garlic Aioli

Grilled Chicken with Sun-Dried Tomato and Artichoke Orzo

Healthy Pizza Margherita

Grilled Chicken Salad with Homemade Balsamic Vinaigrette

More to come!! 

Creamy Fettuccine with Mushrooms & Brussel Sprouts

Sorry for the delay in posting this recipe from last Thursday! Brett and I got a new puppy this weekend so it has been a busy week! I am blogging about her next! :)

This recipe was really the best low fat pasta dish I have ever made! It has some extra ingredients to give it more flavor in place of things in traditional fettuccine alfredo like heavy whipping cream! 

So lets get started! 

Step 1: Before you begin prepping your ingredients, bring water to boil in a large pan to cook your pasta in! Add a teaspoon of salt to the water! 

Once the water is boiling, cook your pasta for 8-10 minutes until tender

Once you remove the pasta from the heat, drain in a strainer and rinse with cool water. 

Once drained, return your noodles to the pot! 

Step 2: Take out your fresh brussel sprouts, you will need 4 cups! 

You will need to chop them into threes rather than cutting them in half! This allows them to cook faster!

Step 3: Heat 2 tablespoons of olive oil in a large skillet. Once the skillet is hot, add 1 teaspoon of minced garlic, 1 container of pre sliced mushrooms and your brussel sprouts.

Cook this mixture for 8-10 minutes, stirring frequently! It should start to look like the picture below!

Step 4: Measure out a 1/2 cup of cooking sherry

Pour the cooking sherry over the vegetable and let simmer for 1 minute

Step 5: You will need to whisk together 2 cups of lowfat milk and 2 tablespoons of all-purpose flour.

Pour this mixture over the vegetables

Let the vegetables and milk mixture cook for about 2-3 minutes, it should start to thicken up. Add 1/2 teaspoon of salt and a 1/2 teaspoon of pepper

Step 6: Once mixture begins to thicken, add 1 cup of finely shredded italian cheeses (could be a mixture or romano, parmesan, asiago)

Stir until the cheese is fully melted!

Step 7: Add completed sauce and vegetable to your noodles and mix it all together! 

Now you are ready to serve! Bon Appetit! 

Mediterranean-style Fresh Tilapia with Greek Salad

I really have enjoyed every recipe I have tried thus far...but this one tops them all! 

If you try any recipe you have to try this greek salad! The entire meal from start to finish took 20 minutes! 

I think I have found my new favorite dish! 

Step 1: You will need 3 medium sized tomatoes and 1 large cucumber

Dice your tomatoes and cucumbers to the size below! 

Step 2: You will need pitted Kalamata olives (You can get these at the olive/antipasto bar in most grocery stores) they are delicious!  Just slice them in half! 

Step 3: You will need 1 whole lemon, cut and squeezed into a bowl. This should make about 2 tablespoons, all you need for the vinaigrette! 

Step 4: Making the vinaigrette

You will need to mix:

2 tablespoons lemon juice

2 tablespoons olive oil

1 small clove of garlic minced

1 teaspoon dried oregano

1/4 teaspoon freshly ground pepper

1 tsp red wine vinegar

After whisking the consistency should look about like this:

Step 5: Put your chopped tomatoes, cucumbers, olives, and 1/2 cup crumbled feta into a large bowl. Next drizzle it with your vinaigrette and toss to coat! 

Step 6:  Make your seasoning for the tilapia!

 You will need to whisk:

1/4 cup olive oil

1/4 teaspoon sage

1/4 teaspoon thyme 

1/4 teaspoon parsley

 Step 7: Take our your tilapia. You can use either a broiler pan or a regular baking sheet covered in foil

 Pour half your seasoning mixture on each filet and spread evenly! Then make sure to salt and pepper both filets

 Step 8: Preheat your oven to broil or 550 degrees. Cook fish for 8 minutes until white and flaky!

Now you are ready to serve!! Bon Appetit!!

Herb Roasted Chicken with Roasted Red Potatoes & Brussel Sprouts

This is one of the best go to recipes because it is surprisingly easy and you get to walk away and just let it cook after all your prep!

I know everyone loves rotisserie chicken that is pre-made at the grocery store...it is easy quick and delicious. But they can add a lot of extra ingredients that make it more fattening! It is just as easy to pick up a whole chicken and do it yourself! So here we go! 

PREHEAT YOUR OVEN TO 400 DEGREES

Step 1: First you will need to take out your whole chicken! (I know it seems weird to be holding a whole chicken, but you will get to used to it)

You need to lightly wash your chicken under cold running water and then lightly dry it off with a paper towel!

Then you can lay your chicken down on a roasting pan like below or in a regular large 9x13 dish. I recommend the roasting pan because the fat that is cooked out of the chicken just falls into the bottom of the pan, rather than saturating the bottom half of the chicken!

Step 2: Make the seasoning for your chicken! 

You will need to whisk together:

1/2 cup olive oil

2 tsp. crushed basil

2 tsp. dried parsley

1/4 tsp. dried rosemary leaves

2-3 cloves garlic

Salt and pepper to taste

This is what your mixture should look like!!

Step 3: Now you are going to rub down the chicken with your mixture! Make sure to turn it over and rub the other side too! It should look like the picture below!

(You can also stuff the cavity with rosemary leaves if you please...I find the idea of sticking my hand in there repulsive so I don't..but it is good if you can gather up the courage!)

Step 4: Put your chicken in the oven once it is preheated! I recommend 400 degrees for the first 20 minutes, and turning it down to 350 degrees for the last 1 hour and 20 minutes! Now the cooking time depends on the weight of your chicken (this was a 4 pounder so it took a bit longer) As a general rule of thumb cook your chicken 20 minutes per pound plus an additional 15 minutes, as long as you get your chicken up to 165 degrees internal temperature you are good! 

Step 5: Now on to your side dishes! I know you are probably looking at the picture below and sickened by the thought of Brussel Sprouts. Berkley Dickson one of my best friends turned me on to Brussel Sprouts and they are honestly one of the best dishes ever...if you cook them right! 

So give them a try...it will be worth it!!

Wash your brussel sprouts first then cut off the very end! Then cut them into half! 

Step 6: Take about a half of a yellow onion and wash and cut it into thin slices! 

See below! 

Step 7: Take out your red potatoes wash then cut them into pieces like below! 

Step 8: Combine all your vegetables in a baking dish!

Then add:

4 tablespoons olive oil
1/2 tablespoon rosemary
1/2 tablespoon italian seasoning
1 teaspoon salt
1 teaspoon pepper

Stir all your vegetables together until they are covered! (See below)

Cook them in the over at 400 degrees for 45-50 minutes or 350 degrees for 1 hour and 15 min

When your chicken is finally out of the oven it should look like this! 

Let the chicken cool and then you can pull it apart!! This is enough chicken to make 2 meals so save it! 

When your vegetable come out of the oven they should look browned and done like the vegetable below!

Now its time to eat!!

BON APPETIT! 

What's For Dinner? Weekly Menu

Imagine that...I lasted a week so far! And here we are on to week 2 in my adventure to become a better, healthier cook! 

I am excited about the menu for this week...really excited since I can smell the roasted chicken I am making in the over right now! :)

MENU
--------------------------------------------------------------------
Monday: Herb Roasted Chicken with Roasted Red Potatoes & Brussel Sprouts
Tuesday: Mediterranean-style Fresh Tilapia with Greek Salad
Wednesday: Roasted Chicken Salad with Homemade Balsamic Vinaigrette
Thursday: Creamy Fettuccine with Sauteed Mushrooms & Brussel Sprouts

GROCERY LIST
--------------------------------------------------------------------
1 yellow onion
1 cucumber
3 large vine ripened tomatoes
1 bag or box of lettuce (I like romaine hearts best)
1 block of feta or container of crumbled feta
1 whole chicken
1 container of shredded italian cheeses (parmesan, romano, asiago, etc.)
1 package of whole wheat fettuccine or spaghetti
1 large tilapia filet
6 red potatoes

1 package of sliced button mushrooms

1 bag of brussel sprouts

1 carton low fat milk

1 (7 oz) can of chickpeas

Small container of kalamata olives

2-3 lemons

You will need but might have in pantry:
Olive oil

Balsamic Vinegar

Rosemary

Thyme

Basil

Parsley

Italian Seasoning

Minced Garlic

Stay tuned I will post the recipes as I go through the week!!

Barbecued Pork Chops with Roasted Red Potatoes and Salad

This was a great quick and simple recipe! We had to tweak it a bit since we switched to pork chops (balsamic marinade I just didn't think fit!)

Just a tip: when shopping for pork chops, try to get as lean as a piece of meat you can just to keep it better for you! 

Step 1: Take about 7 red potatoes and slice them about to the size below!

Step 2: Put your red potatoes in a baking dish like below and drizzle them with olive oil

Then add salt and pepper, I recommend using rotisserie chicken seasoning (It has a lot of flavor and you can find it in any spice aisle)

Step 3: Preheat your oven to 400 degrees and cook potatoes from 45-60 min depending on the size of your potatoes! 

Step 4: Take out your pork chops, to make them a little more tender you can use a meat tenderizer but they will be fine if you don't have one!

To make a quick and lighter BBQ sauce Brett doctored a pre-made BBQ sauce

We use Sweet Baby Rays BBQ sauce which is delicious but a little thick so here is what he did:

You need: 

1/2 cup bbq sauce

1 tablespoon water

2 tsp tabasco

Mix all these together and lightly baste your pork chops to avoid more calories! Salt and pepper your pork chops and then put them on the grill! Grill for about 12-14 minutes until slightly pink in the center, watch out to not over cook them! 

Step 5: Take your potatoes out of the oven, they should look browned like below! To add some green to this meal, add a quick salad! 

Now you are ready to eat!! Bon Appetit!!