Chilled Spring Salad Gorgonzola

Tags

cherry tomatoes, chilled, cold, cucumbers, gorgonzola, Gorgonzola cheese, low carb, low fat, Low Sodium, raspberry dressing, salad, tomatoes, vegetarian

CHILLED SPRING SALAD GORGONZOLA

This is so simple to create and it may just be one of the tastiest, healthiest salads you’ve ever made!

INGREDIENTS  (Serves 4-6)

• 2 large cucumbers.
• 2 cups cherry tomatoes.
• 1 cup red onions, chopped.
• 3 medium sized avocados.
• 2 4oz. containers of Gorgonzola cheese crumbles.
• 1/2 cup Girard’s Raspberry Dressing.

DIRECTIONS

1. Chop cucumbers and red onion into small bite sized pieces and add to cherry tomatoes in a large salad bowl.
2. Add the Gorgonzola crumbles to vegetables.
3. Pour in the Raspberry dressing and mix ingredients thoroughly.
4. Chop avocados into small pieces and add them to the other ingredients last so as to keep them from getting too soft.
5. Serve immediately.

CJ’s Spicy Chicken Vegetable Pad Thai

Tags

Asian, broccoli, Chicken, pad, spicy, Thai, vegetables

CJ’s SPICY CHICKEN VEGETABLE PAD THAI (light to moderate spiciness)

This is my own recipe for Chicken Pad Thai with vegetables.  It can be classified as “Low Carb” (under 60g) despite the use of Brown Rice Fettuccine noodles if your portion size is moderate.  This is an excellent, healthy and tasty option for a “cheat meal” that all of us on a low carb regimen deserve and should have from time to time.

INGREDIENTS  (Serves 6)

• 2 pasture fed boneless, skinless chicken breasts, chopped into bite-sized chunks.
• 3 large organic broccoli spears, chopped into florets.
• 1 large sweet onion, sliced, chopped.
• 1 package chopped mushrooms.
• 4 tablespoons minced garlic.
• 3 tablespoons wok oil.
• 2 tablespoons oyster sauce.
• 2 tablespoons soy sauce.
• 1 tablespoon red hot sauce.
• ground black pepper and sea salt to taste.
• 1 16 oz package of brown rice fettuccine noodles.
• OPTIONAL:  1 cup of crushed peanuts for topping.

DIRECTIONS

• Place chopped chicken breast meat into a skillet and cook, set aside.
• Bring to boil a pot of water, cooking fettuccine noodles until al dente.
• Add a little wok oil to the noodles to keep from sticking and set aside.
• Pour wok oil into a deep wok skillet and bring oil to medium heat.
• Add all vegetable ingredients, stirring together to thoroughly mix.
• Add garlic, soy, red hot and oyster sauces and toss together.
• Add fettuccine noodles to wok and mix together with vegetables.
• Once vegetables, noodles and sauces have warmed, add chicken chunks.
• Stir/mix repeatedly to ensure all ingredients are coated with sauce (add a little extra sauce if necessary).
• Cooking time will vary.  Watch closely and do not overcook so vegetables remain crispy.
• Serve immediately.

EQUIPMENT REQUIRED

• 1 regular sized skillet.
• 1 large pot.
• 1 large, deep wok.

Mushroom Asiago Chicken

Tags

Asiago, Chicken, low carb, mushroom

MUSHROOM ASIAGO CHICKEN

INGREDIENTS (Serves 5-6)

• 1 lb boneless skinless chicken breasts
• salt and pepper
• ½ cup all-purpose flour
• 4 Tbsp unsalted butter
• 1 lb sliced mushrooms
• ½ tsp salt
• 3 cloves garlic, minced
• ½ cup dry white wine or chicken broth
• ¾ cup low-sodium chicken broth
• 3 sprigs fresh thyme or ¾ tsp dried thyme leaves
• ½ cup heavy cream
• ½ cup shredded Asiago cheese
• Parmesan cheese for sprinkling

DIRECTIONS

1. Cut each chicken breast into thirds by first cutting each breast in half crosswise, then set the thinner half aside. Slice the thicker part of the breast in half horizontally (parallel to the cutting board) to produce 2 more thin cutlets. Cover the chicken breast pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about ¼” thick. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess. (see video below)
2. Place a large skillet over medium-high heat and melt about 2 Tbsp unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets.
3. When all of the chicken is cooked, add remaining butter to the skillet along with the mushrooms and ½ tsp salt. Cook for 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Add garlic and cook for an additional 2 minutes.
4. Pour white wine (or ½ cup chicken broth) into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half.
5. Reduce heat to medium-low and stir in heavy cream. Sprinkle the Asiago cheese over the top of the sauce and stir constantly until the cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened. Sprinkle with a bit of Parmesan cheese and serve right away, either all by itself, or spooned over pasta or mashed potatoes. Enjoy!

No Bread Eggs Benedict

Tags

benedict, breakfast, Brunch, Canadian bacon, Eggs, Hollandaise, low carb, sauce, Spinach

NO BREAD EGGS BENEDICT (Low Carb)

EQUIPMENT

• 2 large skillets.
• circular egg holders.
• Non-stick spray.

INGREDIENTS (2 servings)

• 4 eggs.
• 1 batch organic spinach (stems cut).
• 2 ounces Camembert cheese.
• 8 pieces Canadian bacon.
• 8 tablespoons Hollandaise sauce.

DIRECTIONS

1. Cook spinach until reduced. Turn off heat. Drain spinach and pat dry. Return to skillet.
2. Add Camembert cheese (cut off outer skin first, then into cubes) and stir until well mixed.
3. Spray egg holders with non-stick spray.
4. Place egg olders on 2nd heated skillet, add eggs.
5. Add Canadian bacon to the skillet and heat.
6. Heat Hollandaise sauce until desired texture (see Hollandaise sauce recipe).
7. Once eggs have mostly hardened, carefully remove eggs from circular holders.
8. Place one slice of Canadian Bacon on a plate, add an egg, then spinach-cheese mixture and top with another slice of the Canadian bacon.
9. Drizzle Hollandaise sauce over top.
10. Serve immediately while warm.

NUTRITIONAL INFORMATION (2 stackers per serving)

Calories: 663

Carbs: 3g

Fat: 52g

Protein: 45g

Low Carb Crustless Breakfast Quiche

Tags

breakfast, Eggs, low carb, Quiche

LOW CARB CRUSTLESS BREAKFAST QUICHE

Do you have a little bit of this and that in your fridge?  Here’s a great and tasty way to use those items so they don’t go to waste!   Your choice of veggies, cheeses, even a little breakfast meat, bake in the oven 45 minutes or so and you have a great and healthy low carb way to start your day!

INGREDIENTS (serves 6)

• 8 oz. fresh mushrooms
• ½ tsp minced garlic
• as needed non-stick spray
• 1 (10 oz.) box frozen spinach
• 6 large organic eggs
• 1 cup milk
• 2 oz. feta cheese
• ¼ cup grated Parmesan
• ½ cup shredded mozzarella
• to taste salt & pepper

* Above ingredients are just suggestions.  Choose your own preferences.

DIRECTIONS

1. Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
2. Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
3. Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.
4. In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
5. Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

Eggs, Bacon & Brussels Sprouts Hash

Tags

bacon, brussels sprouts, Eggs, Hash

EGGS, BACON & BRUSSELS SPROUTS HASH

Healthy power food at its best!  Substitute potatoes and use Brussels Sprouts and you have one low-carb, energy packed meal!

Ingredients  (Serves 1)

1 slice bacon, cooked
6 Brussels sprouts, thinly sliced
1 tbs. olive oil
2 tablespoons pistachio (or other preferred variety of nut), chopped
1 large egg
Salt & pepper
Optional flavor additions: mustard, red wine vinegar, hot sauce

Directions

Heat a medium-sized non-stick pan over medium-high heat. Add ½ the oil and then chopped bacon. Cook bacon for about 3 to 4 minutes until the edges start to crisp.

Add brussels sprouts and sauté for about another 2 to 3 minutes. Since the sprouts have been sliced so thinly, they will cook quite quickly. Add your flavors and nuts and toss through. Spoon your hash onto a serving plate, and return the pan over medium-high heat.

Add another half tbs. of oil and crack your egg(s) into pan. If you’re indulging and want to fry your eggs with some butter, you’re welcome to use a combination of butter / oil (hey, if you’re having brussels sprouts for breakfast, you can indulge and no one will criticize!). Once your egg is fried, slide it over your hash and sprinkle with desired amount of salt and pepper. At this point, I like to break the yolk, and use it as a sauce for my brussels sprout breakfast hash.

Nutrition Information 

Per serving: Calories: 321; Total Fat: 25 g; Saturated Fat: 5 g; Monounsaturated Fat: 13 g; Cholesterol: 224 mg; Sodium: 581 mg; Total Carbohydrate: 12 g; Dietary Fiber: 6 g; Sugars: 3 g; Protein: 15 g

Skillet Snapper Creole

SKILLET SNAPPER CREOLE

Who says healthy food has to be boring?!  There is an explosion of great taste in this recipe!

INGREDIENTS (serves 4)

2 onions, diced

1 can diced tomatoes, drained

4 tablespoons minced garlic

1 green pepper, diced

2 tablespoons capers

1 cup dry white wine

1 tablespoon tomato paste

2 tablespoons olive oil

1 teaspoon hot pepper sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon fresh chopped thyme

1/2 teaspoon chili powder

Salt and pepper

1/2 cup fresh parsley

4 red snapper fillets

DIRECTIONS

Score Snapper fillets with a slight cross cut with a knife. Season with sea salt & pepper to taste.

Place Snapper fillets in a large, lightly oiled skillet, setting temperature to medium high.

Cook skin side down for 4-5 minutes, turn fillets and cook reverse side for 3 minutes until fish is opaque in color. Remove from heat.

In another large skillet, on medium high heat, combine the ingredients until onions, peppers and capers soften and liquid has reduced by half.

Return skillet with snapper fillets to medium heat and spoon ingredients over the fish.

Simmer another 2-3 minutes.

Sprinkle with Parsley.

Serve immediately.

Pan Fried Wild Salmon with Organic Broccoli

PAN FRIED WILD SALMON  (served with Organic Broccoli)

INGREDIENTS  (serves 2)

• 2 Fresh Wild Salmon Fillets.
• 1 Teaspoon Lemon Pepper (each fillet).
• 1 Teaspoon fresh Chives (each fillet)..
• 1 Cup White Wine (Chardonnay).
• 2 Tablespoons Extra Virgin Olive Oil.
• Sea Salt & Ground Black Pepper to taste.

DIRECTIONS

• Grease large skillet with the Extra Virgin Olive Oil.
• Heat skillet to Medium.
• Place Salmon fillets meat side down (skin side up) in skillet, cook for 5 minutes.
• Turn Salmon fillets so the skin is facing down.
• Pour White Wine over/around Salmon fillets.
• Cook Salmon another 10 minutes.
• Salt and pepper to taste.  Serve immediately.

Suggested Sides:  Fresh Organic Broccoli spears.

Dad’s Cheesy Bacon Meatloaf

Tags

bacon, beef, cheesy, meatloaf

DAD’S CHEESY BACON MEATLOAF

 

 

Ingredients (makes 6 servings)

• 2 pounds ground beef

• 2 eggs

• 2 tablespoons ketchup

• 1 cup dry bread crumbs

• 1 tablespoon Parmesan cheese

• 1 teaspoon garlic powder

• 1/2 teaspoon sea salt

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 1/2 teaspoon ground black pepper

• 1 small yellow onion, diced

• 6 slices bacon

• 8 ounces sharp Cheddar cheese, cut into quarters

• 1 tablespoon ketchup

Directions

1. Preheat an oven to 375 degrees F (190 degrees C).
2. Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside.
3. Line the bottom of a 9×13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon.
4. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf.
5. Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven.
6. Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before serving.

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Oven Roasted Pork Tenderloin with Raspberry Walnut Vinaigrette

Tags

low carb, marinade, Pork, Raspberry, roasted, Tenderloin, Vinaigrette

OVEN ROASTED PORK TENDERLOIN W/RASPBERRY WALNUT VINAIGRETTE MARINADE

Ingredients  (Serves 4-6)

• 1 pound pork tenderloin.
• 2 tablespoons minced garlic.
• 1 teaspoon thyme.
• 1 teaspoon dijon mustard.
• 1 teaspoon sea salt.
• 1/2 teaspoon ground black pepper.
• 1/2 cup Ken’s Raspberry Walnut Vinaigrette dressing.

Directions

1. Combine all ingredients into a sealed bag and refrigerate overnight.
2. Preheat oven to 350 degrees F.
3. Remove pork tenderloin and reserve marinade.
4. Place tenderloin and marinade reserve into 9×13 in baking dish into oven.
5. Roast in oven until inside temperature is 145 degrees F.
6. Take remaining reserve marinade and boil until half is reduced.
7. Drizzle reduced marinade over tenderloin.