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One of the things about growing old is that we tend to look back over the years. One of my fondest memories is the Sunday dinner with family. I don’t have much family around here anymore, the kids have grown and moved on to better places. However, I still have my husband and luckily, my mom. I do like to have a traditional Sunday dinner once in a while so this weekend I will prepare one of my mom’s favorite dishes, chicken parmesan. I must admit, it is also one of my favorite dinners. I sometimes make it the delicious, high calorie way, but often, I make it a reduced calorie, healthy version, which is what I will do this time. I am trying to rid myself of some unwanted winter weight gain so that when springtime finally raises its weary head, I will be one step ahead of the game, and be a little thinner. I don’t want any surprises when I get out last  year’s capris and put them on.  I use boneless, skinless chicken thighs as they are very tender and moist. I will also use a couple of chicken tenders so as to have some white meat to save some calories. When I don’t have the ingredients I need to make the low calorie version, I will use an ole standby: Shake and Bake Italian Chicken Seasoning mix, and bake it in the oven. Very good, very tender, and when I use my sauce on it, very very good. Put some freshly grated parmesan cheese on top, you have one meal fit for a king, or in my case, a mom!

Boneless Chicken Parmesan

6 boneless, skinless chicken thighs or breasts
1 cup Italian seasoned bread crumbs
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
1 1/2 tablespoons finely chopped fresh parsley
1 1/2 teaspoon paprika
3/4 teaspoon garlic powder
1/2 tsp dried thyme, crumbled
1 tsp. oregano
1/2 cup nonfat or low-fat milk
1 egg
nonstick spray

Directions:
Preheat oven to 450*.
Lightly spray a baking pan. I use my broiler pan.
Put bread crumbs in a bowl.
Stir in Parmesan cheese, parsley, paprika, garlic powder, oregano, and thyme.
Put milk in another bowl.Beat in egg.
Rinse chicken and pat dry with paper towels.
Dip chicken into egg-milk mixture, let extra liquid drain off, roll in crumbs, and shake off excess crumbs.
Put chicken in pan and bake for 30 minutes or until juices run clear.
Spread with tomato sauce, top with parmesan cheese, and bake an additional 10 minutes.
Serve with linguine and sauce and a crusty bread.

Higher Fat Version-Very good

Follow the directions for above but instead of baking in the oven, heat 1 inch oil in a cast iron pan. Brown dredged chicken pieces on both sides. Place on paper towels to drain. Place in a pan, spread tomato sauce on top, add the cheese, and bake for about 20-25 minutes or until cooked.

Here is a light and delicious blueberry cake with a delightful crumb topping. I made this to accompany a chicken parm dinner as I figured it would be a light ending to yet another fulfilling meal. Great choice. It is not too sweet and definitely will make an appreciated breakfast or snack treat. I used fresh blueberries, but frozen would suffice.

Blueberry Crumb Cake

2 cups unbleached flour
2 tsps. baking powder
1/2 tsp. salt
1/4 cup butter, softened to room temp.
1/4 cup brown sugar
1/4 cup white sugar
2 eggs
1/2 cup milk
1 pint fresh or frozen blueberries

Crumb Topping
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup unbleached flour
1/2 tsp. cinnamon
3 tbsp. butter

1. Preheat oven to 350*.
2. Cream butter and sugar til fluffy. Beat in eggs and milk.
3. Stir in flour, baking powder, and salt. Mix thoroughly.
4. Fold in blueberries. Mixture will be stiff.
5. Spoon into a greased and floured 9X7 pan for a thick cake and 9X9 for a thinner one.
6. Prepare crumb mixture by mixing sugars, flour, cinnamon, and butter. Sprinkle on top of batter.
7. Bake for 40-45 minutes or until it passes the cake test.

What to do with leftover ground meat? Want a delicious comforting meal? Soup. A nice, steaming, healthy soup will utilize the meat and add some healthiness and comfort to a Saturday meal. This recipe is perfect, not just for the taste, but for the fact that it is so easy to make, (only thing easier is to open a can of prepared soup), smells incredible while it is cooking, and it is very healthy. Traditionally, pasta fagioli is just some type of pasta cooked with cannellini beans. This is a souped up version, that includes meat.  I like to make my own soup to control the amount of sodium in my diet. Sodium lurks about in many hidden places, including all canned vegetables. It actually blows me away that it is even found in most cereals, in high amounts. If the recommended daily sodium intake is 2400mg and FYI, a teaspoon of salt contains 2358mg, then we really don’t need any extra salt. Of course, if one is working out and perspiring profusely, then extra sodium is okay. But really, who works out that much, more than 2 hours a day? So, back to the soup! I pretty much follow the recipe to a T but I cook the orzo al dente and don’t add it until before I am ready to serve the soup. I don’t like mushy orzo so I don’t overcook it. If you decide to cook the orzo in the soup, then add some extra broth. Of course, as with any recipe, feel free to use low salt or the products of your choice. I also rinse the beans and use low salt tomatoes and broth. I also do not add extra salt to the recipe as there is plenty in the fat free, low sodium broth. Enjoy with a crusty bread and freshly grated Parmesan cheese.

Pasta Fagioli (Italian Soup)

cannola oil
1 stalk celery
1 carrot
1 small onion
3 cloves garlic
1/2 lb ground meat
2 tsp. hot Mexican chili powder
1 15 oz. can seasoned tomatoes
fresh ground pepper
4 cups chicken stock
1 can cannellini beans, great white northern beans, or beans of choice
1/2 cup orzo, uncooked

1. Finely chop celery, carrot, onion, and garlic and saute in a small amount of oil.
2. Stir in ground meat, tomatoes, pepper,  and chili powder.
3. Cook uncovered til the meat starts to brown.
4. Add in broth and stir. Cover and simmer for 1 hour.
5. Stir in beans, cover, and cook an additional 15 minutes.
6. Cook orzo to al dente stage and stir into soup about 5 minutes before serving.

February 18 is National Crab Stuffed Flounder Day! How do they come up with these holidays? I tried to find out but with no success. So, I am starting to wonder if I should just start randomly coming up with new holidays. Hmm. Lemon Fluff Day, National Peanut Butter Cup Day, … I could go on and on, but I won’t. I did think that today would be a great day to get out, go to my favorite fish market, and cook up an incredible dinner in honor of this famous holiday. One thing, kind of a warning, make sure to remove the toothpicks before serving. Kind of like the warning on a hot cup of coffee. Duh!! But, nonetheless, they would be hard to digest even though they would add some fiber. Enjoy the holiday and the dinner!

Crab Stuffed Flounder

2 tbsp. butter plus 1/4 cup for baking
1/4 cup fresh chopped parsley
1 stalk celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
3/4 cup Italian bread crumbs
1 cup crabmeat,cleaned (no cartilage, etc.)
1 tsp. salt
1 tsp. pepper
1 egg
1 tbsp. lemon juice
3-4 lbs. flounder

Prepare stuffing:
Saute celery, onion and garlic in 2 tbsp. butter til tender.
Remove from heat.
Stir in crabmeat, bread crumbs, parsley, salt, and pepper.
Mix in the egg.

Prepare flounder:
Wash and pat dry.
Spread stuffing over flounders.
Roll up and secure with toothpicks.(Make sure to remove before serving!!)
Melt 1/4 cup butter and stir in 1 tbsp. lemon juice. Pour over flounders.
Place fish in a butter coated pan.
Bake for about 30 minutes in a 375* oven til done.

Sometimes I crave a great turkey or chicken burger. Last summer I went to Cabo and had the best grilled chicken burger. It was incredible, the kind of meal that makes your stomach oooooh and ahhhhhh. I am not sure how they made them but I am sure they contained some red peppers and garlic. I tried to produce the same great burger. My first try, I added a small amount of poulty seasoning, onions, and salt & pepper. It was good, but not quite the same. Towards the end of the burger, I decided that it wasn’t the flavor I was searching for.  My next try was very good, almost a perfect match, but hopefully I’ll figure it out one of these days. I guess I am on a quest for the perfect turkey/chicken burger, hoping that if someone out there has a great recipe that mimics this Cabo burger, they’ll send it my way! Here is the recipe that I used.

Turkey or Chicken Burger

1 lb. ground turkey or chicken
1/4 tsp. freshly ground pepper
1/4 tsp. sea salt
1/2 chopped small onion
1 clove minced garlic
1/4 cup chopped red pepper

Mix all ingredients and grill til cooked. Place on a whole wheat bun.

February 13 is Tortellini Day. Imagine, a day to celebrate pasta filled with cheese or meat! Sounds good to me! I love these little pasta rings! They taste great in salads and prepared in any recipe that would utilize pasta! Here are a couple recipes that use tortellini and are just delicious! One is a complete meal in a dish and the other is a nice side dish that in fact can be a perfect lunch!

Chicken Cheese Tortellini Cacciatore

4 cups cooked cheese tortelllini
1 1b. boneless, skinless chicken thighs
1 small onion
1/2 cup chopped peppers
1 cup sliced mushrooms
1 tbsp. chopped garlic
1 can diced onion, basil, garlic tomatoes
2 cups tomato sauce
salt & pepper
1 tbsp. oil
1 tsp. Italian seasoning
Parmesan cheese

1. Cook the tortellini according to package directions. Set aside.
2. Cut up the chicken and saute in the oil in a fry pan.
3. Add in the onions, peppers, garlic, mushrooms, Italian seasoning, salt, and pepper. Cover and simmer for about 10 minutes.
4. Stir in the sauce and tomatoes. Cover and simmer for an additional 10 minutes.
5. Stir in the tortellini, cover, and heat through on low for about 10 minutes longer.
6. Sprinkle with parmesan cheese.

Tortellini Salad

1 lb. tortellini
2 cups cooked chopped chicken
1/2 cup minced red or sweet onion
1 cup chopped or small tomatoes
1 cup chopped cucumbers
1 cup Greek salad dressing
1 cup feta cheese or any cheese chubes
1/2 cup chopped fresh basil leaves

Prepare tortellini according to package directions. Cool.
Mix all ingredients and serve.
Makes 4 generous servings.

February 11 is Peppermint Patty Day!  Why not? Who would argue with another holiday, especially one celebrating this delicious candy! Peppermint Patties are refreshing and exhilarating to eat. Remember those great commercials? Okay, so maybe they were a little strange but regardless, there is a holiday here that is worth a second look! What is a peppermint patty? It is a delicious candy. It is also the name of Charlie Brown’s friend, Peppermint Patty, though the spelling is different. Nice name! It must be nice to be named after a candy, but with my luck I would probably be named Airhead, Chunky, or Mounds. Not too pleasing. Sugar Baby, I think not. Regardless, what’s in a name? Let’s celebrate! Have a Peppermint Pattie. Enjoy! I am including the recipe for those that would like to make their own!

Here is another great homemade candy that is great to give or receive. It is also quite fun to make. I omitted the food coloring but it would make a nice festive touch to add either green or red. For any springtime gatherings, use a pastel color. Enjoy!

Refreshing Mint Patties

1/2 cup light corn syrup
1/2 cup butter
1 teaspoon mint extract
1/2 teaspoon salt
1 pound confectioners’ sugar
1 drop red food coloring (optional)
2 cups dark chocolate chips
2 tbsp. shortening or paraffin

Directions

1. Beat corn syrup, butter, mint extract, and 1/2 teaspoon salt until smooth. Stir in 1 box of powdered sugar and knead until smooth.
2. Color with food coloring if desired. Pat or roll to about 1/4 inch thick. Use small cookie cutters to cut shapes.

Melt chocolate chips with shortening. Dip each pattie into chocolate and place on waxed or parchment paper.

Today is one of those bittersweet winter days as there is no school due to an impending storm which in itself is a wonderful thing, but on the other hand, come June, this snowday really puts a damper on having an early summer vacation! I guess you can’t have it all. But wait! Today, February 10,  is National Cream Cheese Brownie day! I am home, snowbound in a couple hours, and have all the ingredients I need to fill my home with the aroma of fresh baked brownies and after a long walk and a couple hours of shoveling a small brownie will not wreak havoc with my diet! I might even get an hour of Wii in also. Here is a quick and easy recipe for Cream Cheese Brownies. Have a wonderful holiday!

Chocolate Cream Cheese Swirled Brownies
Ingredients
Brownies:
1 pkg. dark brownie mix
1/2 cup chopped pecans or walnuts (optional)
1 cup chocolate chips (no option here!) I used mint and dark chocolate chips to give just a  hint of mint to this recipe! Worked great!

Cream Cheese Mixture:
3 tablespoons butter, softened
5 ounces cream cheese, softened
1/3 cup sugar
1 egg
2 tablespoons flour
1/2 teaspoon vanilla extract
4 drops red or green food coloring
Combine butter and cream cheese, creaming until light and fluffy. Gradually add sugar, beating until light and fluffy.  Stir in 1 egg, flour, vanilla, and food coloring. Set aside.

Glaze:
1 cup semisweet or dark chocolate chips
2 tablespoons butter

Directions
1. Prepare brownie mix according to package directions  adding in nuts and chips if desired. Pour half in a greased 13 x 9 pan.
2. Cover with cheese mixture; top with remaining chocolate batter.
3. Cut through mixture in pan with a knife to create a marbled effect.
4. Bake at 350° for 35 to 40 minutes. Perform the knife check to see if done. If not, cook a little longer.
5. Cool on wire rack; cut into squares.
6. When cool, prepare glaze.

Glaze
1. Melt chocolate with butter in the microwave. If too thick, add more butter. If too thin add more chocolate.
2. Spread over brownies.

Stuffed Cabbage (Galumpkis) is a very healthy dinner if prepared properly. I actually enjoy them but find them quite tedious to make. I was thinking that I could bypass all the steps and make it like a casserole, but only cook it on the stovetop. This was to be a test and it passed with flying colors! A+!  This was a very flavorful dinner. I used ground turkey for half of the meat to lighten things up a bit and my all beef husband couldn’t  detect the substitution.

Easy Stovetop Stuffed Cabbage

1/2 lb. ground turkey
3 hot Italian sausages, casings removed
1/2 cup diced peppers (I used green, orange, and red)
1/2 med. onion
2 cloves garlic, minced
salt & pepper
1 tbsp. hot Mexican chili powder
1 can diced flavored tomatoes
2 cups tomato sauce
3 cups cooked rice
1 small head of cabbage

1. Remove the casings from the sausages.
2. In a large Dutch oven, brown the sausage and turkey.
3. Add in the chopped onion, garlic, peppers, and salt & pepper. Continue browning for about 10 minutes.
4. Cover, lower heat, and cook for an additional 10 minutes.
5. Cook rice.
6. Wash cabbage and shred.
7. Add tomatoes and sauce to meat mixture. Stir and heat thoroughly on med. low.
8. When mixture is heated, stir in cabbage. Mix in the hot Mexican chili powder.
9. Cook for about 15 minutes, until the cabbage is cooked.
10. Stir in the rice, cover,  and continue to cook for another 15 minutes.

Serve with a crusty bread. Top with freshly grated parmesan or romano cheese.

Brr. It is a tad on the nippy side today. Perfect day for staying inside and making a flavorful dinner. I love to prepare meals that take a while to cook, adding a tantalizing aroma to the air and heat to the room. I know that this recipe is cooked on the stovetop, but just the fact that the stove is constantly working makes it seem like the room is warmer.  Trust me, it’s a mental thing going on here. Though, in fact it probably does add a little heat to the kitchen. This recipe calls for red wine. I used Emeril’s beef broth as it had the lowest sodium content. I served this with a nice rustic loaf of bread. Very good.

Delicious Flavorful Weekend Pot Roast

3 to 4 pounds of beef chuck or meat desired
1/4 cup flour
1 teaspoon sea salt
1 tbsp. Montreal steak seasoning
4 thyme sprigs or 1 tsp. crushed thyme
3 cloves garlic, minced
1 teaspoon freshly ground black pepper
1 tablespoon cannola or olive oil
4 cups low sodium beef broth or water
4 medium potatoes
4 carrots
1 small turnip
1 medium yellow onion

1 cup beef broth
1 tbsp. cornstarch

Directions:
1. Wash, pare, and cut up vegetables.(potatoes, carrots, turnips)
2. Place beef, 1/4 cup flour, salt, Montreal seasoning, pepper, and dried thyme in a large food storage bag and toss to coat.
3. Heat oil in a large pan.
4. Add the beef and brown on all sides.
5. Add 3 cups of beef broth and bring to a simmer. Add in onions and garlic. Reduce heat to low, cover, and simmer for 2 1/2 hours.
6. In a separate pan, cook the turnips and carrots in 1 cup of the reserved beef broth. When cooked, remove from broth and add to pot roast.
7. Place the diced potatoes directly into the pot roast to cook, about 40 minutes before the meal will be eaten.

For a thicker broth: Add 1 tbsp. cornstarch to the  broth that the vegetables were cooked in. Mix thoroughly.  Stir into the pot roast. Let the pot roast cook on low for another 1/2 hour.