Energy Booster Dinner Alert

This is another fast, easy and really healthy meal. I went a weee bit overboard with the brussels sprouts, but the meat was super tender.

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout
serves 4
(recipe found in Fitness Magazine January 2011)















10 ounces brussels sprouts, quartered
3/4 teaspoon salt
3/4 tsp freshly ground black pepper
1 large pork tenderloin (about 1 1/4 pounds). butterflied
2 TBS Dijon mustard
2 TBS olive oil
1/4 C white wine
1/4 C chicken broth
1/2 C diced bacon
1 small yellow onion, thinly sliced
1/4 dried cherries
1 TBS chopped sage leaves
I added tomatoes...

1. In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.
2. Sprinkle 1/2 tsp each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm one TBS olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add wine and chicken broth to pan and stir, scraping up brown bits; set aside and keep warm.
3. Warm remaining olive oil in a small saute pan over medium-high heat. Add bacon and saute until brown, stirring occasionally about 3 minutes. Reduce heat to medium and add onion; cook until translucent, 5 minutes. Add cherries, sage and brussels sprouts; cook 3 minutes more. Season with remaining salt and black pepper.
4. On a platter, arrange pork and vegetables; drizzle with sauce. Serve.

Karl's response: "This meat is crazy tender. Whoa...whoa...whoa...what's all that green stuff?"

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In a Funk? - Latest Star Trib Blog

I'm getting back into the swing of things and am posting my latest Star Tribune blog on getting out of a funk! I sure was in one! Thanks for checking it out!

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Chicken with a Moroccan Punch

I found this recipe a couple years ago and loved it then and still love it. There's a ton of flavor and spice to it, and it's super easy to make.

Moroccan Stewed Chicken
serves 4
(Found in Women's Health Jan/Feb 2009)

1 lb boneless skinless chicken thighs
1 large zucchini cut into cubes
1 can (16 oz) garbanzo beans
1 can (14.5 oz) diced tomatoes
chopped fresh cilantro for garnish
1/2 TBS olive oil
1 c chicken stock or water
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon

Toss it together
1. Place oil in a large saute pan or wide pot over medium-high heat.
2. Season chicken with salt and black pepper and cook in pan until browned, 2 to 3 minutes per side. Add zucchini and continue cooking, stirring often.
3. When zucchini pieces have browned lightly, add garbanzo beans, tomatoes, chicken stock, cayenne, cumin, and cinnamon. Turn heat to low and simmer until chicken is tender and cooked through, 10 to 15 minutes. Season to taste with more salt and pepper, garnish with chopped cilantro.

On the Side:
Cook couscous per package instructions. I also suggest quinoa. Karl just bought me a bag. It's loaded with good stuff. Bob's Red Mill has some! Scoop some on your plate and put the stewed chicken on top! Tasty!

Karl's reaction: "What kind of chicken is this? It's super tender. Yum. If this dish was anymore hotter, I might say it's too hot. But good babe."

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Quick Taco Casserole Goodness

WARNING: Church cookbook recipe. This is super good stuff.

When I used to work at Transfiguration Lutheran Church, I was given an old cookbook during our construction period. And let me tell ya, there is one recipe in this book that I can't get enough of. It's easy, quick and so good. You're going to wonder how this is remotely healthy. And yeah, the original recipe isn't really packed with super foods and nutrients, but there's always a way to add freshness and so I tried to make it that way. Below is what I do. I thought I'd spare you the iceberg lettuce. However, I couldn't get rid of the Frito's. Sorry. I usually make this dish when guests come over and the only one who hasn't liked it was my friend Angela Hoover...well, because there were too many veggies in it. She carefully picked them out. Good news! She has recently texted me a picture of broccoli in her kitchen. She's trying.

Quick Taco Casserole
Serves 6-8
(Found in Transfiguration Lutheran Church's Cookbook 1977, Mrs. Gloria Schroeder)

1 6-ounce package of Frito's. (Let's be honest here...I fill the bottom of a 9 x 13 pan with Frito's so there's no white space. Not sure 6 ounces can do that.)
1.5 lbs ground beef
1 can chili beans
1 packet taco/Mexican cheese
3-4 green onions
1 red pepper
1 yellow pepper
1 can sliced olives
1 bushel grape tomatoes
1 head of romaine lettuce
1 8-ounce can mild enchilada sauce
1 8-ounce can tomato sauce
1 8-ounce can taco sauce

Layer Frito's in bottom of 9 x 13 pan. Put in oven until crisp. (DO NOT BURN...I've done this before. Ruins the taste. Duh.). Brown meat and drain. Sprinkle beef over Frito's. Heat beans separately and spread over ground beef. Sprinkle half of cheese over beans. Add lettuce, tomatoes, peppers, onions, olives. Heat sauces together and pour over vegetables. Sprinkle with remaining cheese. Serve immediately. I serve with salsa and sour cream...and sprinkle cilantro for taste! I'm serious...this dish is GOOD. If you try it, please let me know what you think.

Karl's reaction: "Yessss! You're making this again?"

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Are You Pear Yet?

This is an interesting recipe. Different is a good word to describe this dish, but it's packed with the "Fs"! Flavor and Fiber! Yum! Yum!

Ginger Pear-Glazed Chicken
Serves 4
(Found in SHAPE November 2010)

2 TBS flour
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 skinless, boneless chicken breasts
1 C low-sodium chicken broth
3/4 C pear nectar (I had no idea what this was so yes, I bought canned pears and used the syrup. Karl thought this was hilarious. Hey, he's lucky I'm still cooking for him! :))
2 TBS olive oil, divided
1 C chopped scallions
1 TBS chopped ginger
2 large Asian pears, peeled, cored and cut into 1/2-inch thick slices (oops, I didn't peel...Karl didn't like this and you'll read more on that below)
1 cup baby bok choy, halved lengthwise (oops, I didn't cut these. I should read)
2 TBS chopped cilantro

I also cooked edamame for the side and they were delicious!!!

Combine flour, salt and pepper. Lightly dredge chicken in flour mixture; set aside any remaining mixture. In a small bowl, combine broth and nectar.

In a large nonstick skillet, heat 1 tablespoon oil over high heat until hot but not smoking.
Add chicken, reduce heat to medium high, and sauté for about 2 minutes on each side or until golden. Transfer chicken to a plate.

Add remaining 1 tablespoon oil to skillet. Add 1∕2 cup scallions and the ginger and cook over medium heat for about 30 seconds or until beginning to brown.

Stir in leftover flour mixture and cook, stirring, for 15 seconds. Stir in broth mixture, increase heat to high and bring to a boil, stirring until thickened.

Return chicken to skillet, along with any juices. Reduce heat to medium-low, cover and cook for 1 to 2 minutes on each side or until chicken is just cooked through.

Divide chicken among four plates. Add pears and bok choy to skillet, raise heat to high and bring to a boil. Cover, reduce heat to medium and simmer for 1 to 2 minutes or until pears and bok choy are crisp-tender. Stir in cilantro.

Divide the mixture over ginger chicken. Garnish with remaining scallions and serve.

Karl says: "Mmmm...is there dirt on these pears? Wait, or is that the skin? Oh, you were supposed to leave the skin on? I'm used to canned pears... It's different. Good job babe."

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Where's the Beef?

What can I say? My husband loves meat. I do too, but it's not something I crave on a daily basis. He thinks meat and thinks protein. But because I love making him happy this next recipe is quite beefy and made especially for him with love.

Grilled Beef with Basil Puree Over Tuscan Beans
Serves 4
(Found in Fitness Magazine, July/August 2010)

1 tsp fresh lemon juice
1/4 c extra-virgin olive oil
1 1/2 loosely packed fresh basil
3 garlic cloves
1 tsp salt
1 tsp ground pepper
1 lb sirloin steak cut into 4 portions
2 15.5 ounce cans white beans, rinsed and drained
1 cup grape tomatoes halved
1 TBS finely chopped red onions

I mixed in the leftover Gorgonzola cheese from the spinach/shrimp penne recipe

I did this recipe a lot different than how it's listed in the magazine. I busted out our George Forman, which I accidentally called Greg Forman and got laughed at by Karl for a good three minutes. I salted and peppered both sides of meat. Grilled for 5 minutes. I drained and rinsed beans and put in a bowl. I mixed with olive oil, already made pesto leftover from another recipe, basil, tomatoes, lemon, salt, garlic (browned in a skillet with olive oil), onions, pepper, salt. Put the meat on plate and put beans next to it. Served and it was realllllly good.

Karl's reaction: "The bean salad is good. Wholesome. Gosh, this meat is thin."

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Spinach will keep you lean

Growing up we had a big garden in our backyard. I used to love this garden and I especially couldn't wait to eat all the fresh vegetables, either could my dad. He used to care for the garden like a fourth child and prepare all the veggies on the table for Saturday dinner. For some reason I remember the radishes, leeks and chives the most. But there was spinach and it always tasted so good. It was a great summer tradition - one I obviously remember and want to have myself one day. My grandparents also used to have a garden that was ten times as big as my dad's. It was the coolest ever - now it's a postage stamp but there are reasons for that. My grandpa and I would go out and pull carrots from the ground, wash them off with a hose and eat them. There was nothing quite like like it.

Today's recipe focuses on Spinach! It fights cancer, heart disease, stroke, obesity and osteoporosis. It's loaded with Vitamins A, C, K, folate and minerals: calcium, magnesium, fiber and beta-carotene. It's supposed to help fight aging too! Yeah! Why wouldn't you want to eat it? I always substitute spinach on my Subway sandwich too rather than iceberg.

Savory Seafood Penne
serves 4
(Found in Women's Health - March 2010)

2 oz mulitgrain penne (we actually used this and it was good!)
12-14 medium precooked peeled shrimp (oops, I didn't peel ours)
2 Tbsp crumbled Gorgonzola
3 c chopped baby spinach (I put a whole 5 ounce box in)
1 tomato (I cut up grape tomatoes)
2 TBS chopped walnuts
3 TBS ready-made pesto

I also added:

• Mushrooms (according to Women's Health, December 2010, and The Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, fungi may fight colds and the flu. Compounds in the white button variety boost the activity of immune-system cells that help wipe out infections. Researchers believe shiitake, cremini, and other species have the same effect, so add them to salads, soups, and stir-fries.)
• Kalamata olives
• whole pack of basil

Cook pasta according to directions, drain and transfer to large bowl. Add shrimp, cheese, spinach, tomato, shrooms, kalamata olives, walnuts, and pesto, stirring well to help wilt the spinach and distribute the pesto.

I grabbed a large wok, heated it up, poured in some olive oil and warmed the shrimp, spinach, mushrooms and mixed in some pesto too. I like getting the flavor over everything.

Karl's reaction: "I really like this little dish a lot. The olives are a nice addition. Mmmm, good babe."

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