seared chicken with tomato-balsamic reduction over greens

After a big fat meal for Sunday dinner yesterday, it was time for something light. Not to mention we had a great run tonight that put me in a "healthy" state of mind. (And, have I mentioned I bought a mountain bike? I think a mini-triathlon might be in my future!)

This chicken recipe, another from Ellie (adore!), takes canned tomatoes to a whole new level - the balsamic makes them rich and they are simmered until they are thick and sweet. Served with a side of whole-grain couscous doctored up with pine nuts, sun-dried tomatoes and basil, this is a winner.

Seared Chicken with Tomato-Balsamic Reduction Over Greens
Serves 4
Ingredients

• 1 tablespoon olive oil
• Chicken seasoning (or salt and pepper)
• 2 (8-ounce) boneless, skinless chicken breasts, halved
• 8 ounces baby spinach*
• 3 cloves garlic, chopped
• 2 tablespoons balsamic vinegar
• 1/3 cup low-sodium chicken broth
• 1 cup low-sodium canned chopped tomatoes with juice
• Sprinkle of oregano as a garnish

Directions

1. Heat a large saute pan over medium-high heat. Add the olive oil and heat. Season chicken liberally with chicken seasoning or salt and pepper. Add the chicken and cook about four minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside.
2. To the same pan, add the spinach* and cook just until wilted, about one to two minutes. Remove from the pan and set aside. Lower the heat to medium and add the garlic, balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook three to five minutes until thick and rich.

I served this with a side of whole-grain couscous, seasoned with sun-dried tomatoes, pine nuts and basil.

*I didn't have spinach, so I used spring mix, simply arranged on a plate. The chicken and sauce made a great topping.

summer salads, part four: loaded lentil salad with feta, walnuts and raspberry vinaigrette

My mom used to make lentils and being the weird kid that I was, I loved them. I used to skip the second round of steak and instead scoop more of the little green-grey legumes onto my plate. A recent trip to an eclectic cafe & brewery brought them back into my life through a loaded lentil salad, served with a homemade vinaigrette. Simple and delicious, I knew I could make it at home. And for $1.29, I got an entire bag of lentils that should last me a year. Nice.

So, that's what we had for lunch one day this past weekend. We topped a bed of lettuce with cooled, soft lentils, chickpeas, diced tomato and cucumber, walnuts, salty feta cheese and drizzled it all with a homemade raspberry vinaigrette - but, for the record, any balsamic vinaigrette would be delicious.

And for the record, lentils are low calorie, yet jam-packed with fiber and protein (these bad boys give soybeans a run for their money!), folate and B vitamins. Show them no mercy and get creative with them. This salad is just one of the many ways to enjoy them.

Loaded Lentil Salad with Feta, Walnuts and Homemade Raspberry Vinaigrette
Raspberry Vinaigrette (makes enough for about three salads)

• 1/2 c canola or olive oil
• 1/2 raspberry balsamic vinegar (or standard balsamic vinegar if you want to skip the fruity dressing)
• 1/4 c (or less) of sugar
• 1 tsp Dijon mustard
• 1/2 tsp oregano
• Salt and pepper

Shake the above ingredients vigorously in a small jar with a lid until combined. Set aside and make the salad.
Salad

• Lettuce - red leaf, spring mix and spinach are good choices
• Diced tomatoes
• Chopped cucumbers
• Scallions, sliced on an angle
• 3/4 c cooked lentils (as directed, just be sure to add a little salt to the water, and cooled)*
• 1/2 c chickpeas, drained
• Walnuts
• Crumbled feta (gorgonzola would be good, too)
• Pepper

Assemble salad and drizzle with dressing. Serve immediately.

*Note: Cook lentils like you would rice, but don't expect all of the water to be absorbed. You'll need to drain the lentils when they're soft.

Also check out:

• Summer salads, part one: smoked turkey salad with cranberries and bleu cheese
• Summer salads, part two: grilled shrimp salads with basil-garlic dressing
• Summer salads, part three: spinach and bacon salad with grilled peaches and homemade bleu cheese dressing
• Summer salads, part five: thai chicken salad with peanut dressing
• Thai ginger-honey beef salad

fresh tomato and oregano scramble with white cheddar

We've been out of town for a full week and had one glorious Sunday to ourselves at home before heading back to work on Monday. Times like these scream for brunch. My overflowing herb garden and a home-grown tomato were the inspiration for this simple and satisfying dish. A little wedge of leftover white cheddar proved to be the perfect last minute add in. So simple, it doesn't even need a recipe.

Fresh Tomato and Oregano Scramble with White Cheddar

In a small bowl, mix four to five eggs with a little splash of milk and salt and pepper. Stir in about a tablespoon of fresh herbs (like oregano). Add a dab of butter to a hot pan and pour the eggs when melted and sizzling. Stir the eggs constantly over medium heat to scramble them. When the eggs are almost cooked, add the tomato chunks and cheese. Stir to combine. Salt and pepper to taste.

Need more brunch ideas? Try these:

• Strawberry buttermilk pancakes
• Fried eggs & veggie fritters
• Oatmeal-cranberry griddle cakes
• Healthy, tasty banana bread
  
  
  

beef & mushroom sloppy joes

Yes, I'm a sloppy joe "packet" girl. I grew up eating it and it was an inexpensive college meal; I can't help it. Unfortunately, I like it - in all its cheap, salty glory - even if I do doctor the packaged recipe up with onions, garlic and sometimes green peppers and mushrooms.

But because I know there are actually good sloppy joe recipes out there, I've been on the hunt for a fresher, healthier recipe. One that hides a little more veg in it. For a long time. (Ask the hubs - I think he's on the edge of hating one of my favorite meals.) Now, on about my fourth sloppy joe recipe, I think I've found it. (And if I find one better, I promise to delete this post and replace it with the better one.) And even this one is doctored up.

Serve it with a bold cheddar and an extra dash of hot sauce. And a dark beer. But don't forget the veggies. After all, it is a lot of meat. But, it's sloppy joe night ... and that's to be expected.

Beef & Mushroom Sloppy Joes

Modified from Cooking Light

• 1 tablespoon olive oil
• 1 lb. ground sirloin
• 16-ounces cremini or portabella mushrooms
• 1 medium onion, chopped 
• 3 garlic cloves, minced
• 6 oz. tomato paste
• 1 tablespoon minced fresh oregano (home grown!)
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon hot sauce
• 4 slices sharp cheddar
• 4 (2-ounce) whole-wheat rolls or hamburger buns, toasted

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for four minutes or until browned, stirring to crumble. Remove onto a paper towel-lined plate and add a little more olive oil to the pan.
2. While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Once the beef has been removed, add mushrooms, onion, and garlic to pan; cook for three to four minutes or until onion is tender. [Salt and] pepper the mixture. Add tomato paste and next five ingredients (through salt) to pan; cook five minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon about one cup beef mixture on bottom half of each bun; top with top halves of buns.

Oh, and in case you're wondering what the side dish is, it's a simple throw-together of steamed carrots tossed with a little olive oil and a good Italian seasoning. That's all. Simple, healthy, delicious.

not your mama's meatloaf

In an effort to use up the goodies tucked away in my freezer, I had a pound of beef to incorporate into the menu this week. Tired of tacos (a sin, I know) and sloppy joes (made those last week), I decided it was time to go retro - updated retro - in the form of meatloaf.

Now, as a kid I hated meatloaf. I even still hate the name. A loaf ... of meat. Gross. But what if it was a cheeseburger meatloaf, filled with toasted breadcrumbs, fresh herbs, lean beef, cheesey pillows and other aromatics? That I might like. Bring it on, loaf. And sorry, mom - I'm throwing away the "family" recipe.

Not Your Mama's Meatloaf (aka: Cheeseburger Meatloaf)
Adapted from Cooking Light

• 1/3 cup breadcrumbs
• 2/3 cup chopped onion
• 2 garlic cloves, chopped
• 1/2 cup ketchup, divided
• 4 ounces white cheddar or swiss cheese, diced
• 1/4 cup chopped fresh parsley or rosemary (or whatever you have on hand that pairs well with beef)
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon prepared horseradish
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground sirloin
• 1 large egg, lightly beaten

1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook three minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat and swirl with olive oil. Add onion and garlic; sauté three minutes. Gently combine the onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients, being careful not to over mix (which can make it tough). Pour mixture into a prepared loaf pan (I prefer a pretty one since it is still a loaf of meat); spread a thin layer of ketchup evenly across the top and sprinkle with parsley to pretty up your loaf as much as possible. 
4. Bake at 425° for 30 to 35 minutes, or until a meat thermometer reads that the meat is just done. 

Tip: Allow the loaf to set for 10 or so minutes before slicing into it.

This meal was made healthier with two veggie side dishes - ginger-glazed carrots and roasted broccoli and cauliflower - and because it took about a half hour to cook, we were able to squeeze in a quick post-gym dog walk while it baked. Our dog was happy, too. :)

minestrone

After a weekend at the lake vacationing with family (and a lot of junk food), I came home craving a healthy and light dinner. With few fresh groceries on hand, but a ton of frozen veggies and pantry-stored dried pasta and canned beans at the ready, this hearty soup was quickly simmering on my stove. The best part is that though it made a lot of soup, the left-overs freeze well and will make another easy, healthy meal when I'm in a pinch later. If you're really hungry, toast up a grilled cheese and call it a night. You won't be disappointed.

Minestrone

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery or one bell pepper, diced 
• 1 large carrot, diced
• 1 1/2 cups green beans, trimmed and cut into 1/2-inch pieces, or whatever leftover fresh or frozen veggies you have (like corn)
• 1 tbsp. oregano (or 1 tsp. dried) - home grown!
• 1 tbsp. rosemary (or 1 tsp. dried) - home grown!
• Kosher salt and freshly ground pepper
• 1 28-ounce can no-salt-added diced tomatoes (I only had three cans of diced tomatoes, so I pureed two of them in my food processor ... problem solved!)
• 1 14-ounce can crushed tomatoes
• 5 to 6 cups low-sodium chicken broth (homemade, stored in the freezer!)
• 1 15-ounce can low-sodium kidney or garbanzo beans, drained and rinsed
• 1/2 cup small pasta, like elbows or shells 
• 1/3 cup finely grated parmesan cheese
• 2 tablespoons chopped fresh basil 

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about four minutes. Add the garlic and cook 30 seconds. Add the celery/pepper and carrot and cook until they begin to soften, about five minutes. Stir in the green beans, herbs, 3/4 teaspoon salt, and pepper to taste; cook three more minutes.
2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.