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Wednesday, August 20, 2008

Balsamic Glazed Salmon

This is a great recipe from Allrecipes! Enjoy.

6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard --I actually omitted b/c I was out!
salt and pepper to taste

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Tuesday, August 12, 2008

Amazing Salad

While staying in NY, one of my sister's friends brought her this amazing salad from Bellini's Italian Eatery they call it the "Prodotto". It consists of green, leafy romaine lettuce tossed with sliced pear, crumbled gorgonzola cheese, dried cranberries (they are infused with raspberry), toasted walnuts (they almost taste candied), sliced red onion, diced tomato, matchstick carrots, and a balsamic vinaigrette. Lori says the closest balsamic vinaigrette that they've been able to find is the kind that is kept refrigerated next to the salad in the glass jar - I can't remember the name of it right now! Anyway, this salad is amazing and addictive!!!


Lighter Vegetable Lasagna

This is a great summer fresh vegetable lasagna. It's so delicious and smells amazing while cooking! Serve with a yummy salad and crusty bread!

Lighter Lasagna Ingredients

2 c Zucchini; cubed
2 c Cottage cheese; lowfat
1 c Cubed bell peppers
1 c Mozzarella cheese; part skim
1 c Chopped tomatoes
4 c Sliced mushrooms
1/4 c Grated parmesan cheese
1/4 ts Salt
1/3 c Dry red wine
3 1/2 c Tomato sauce; prepared
3 tb Chopped fresh basil
1 lb Uncooked lasagne noodles
10 oz Fresh spinach; rinsed

Preheat the oven to 350F.
Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until vegetables are tender and juicy. Stir in the basil and set aside.

Cover and cook the spinach on high heat in just the water clinging to the leaves for 3 minutes, until wilted but still bright green. Drain and chop coarsely.

Combine with the cottage cheese, mozzarella, and Parmesan and set aside.

Spread 1 cup of the tomato sauce evenly on the bottom of a 3-inch-deep nonreactive 8x12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup of undrained vegetables, and 1 cup of the spinach-cheese mixture. Cover with a second layer of noodles, 1 cup of sauce, 1 heaping cup of vegetables, 1 cup of the spinach-cheese mixture, and a third layer of noodles. Finally, add the rest of the vegetables, the remaining spinach-cheese mixture, a fourth layer of noodles, and the rest of the sauce. Cover tightly with foil and bake until the noodles are tender, about 60 minutes. Let sit at least 10 minutes before cutting.

Recipe by: Moosewood Restaurant Low-Fat Favorites

Monday, August 04, 2008

Spaghetti and Meatballs

Tonight for dinner is spaghetti and meatballs - Biggest Loser style! The "muscling up" meatballs are really yummy and good for you. Save leftovers for meatball subs! Put 3 meatballs in a hot dog bun, top with your fav spaghetti sauce and top with mozzarella cheese! Super yummy use for leftovers!

Saturday, August 02, 2008

Upset Cooper

Cooper hasn't cried very often, but here Dad is about ready to change his diaper and he is NOT happy!!!!

Introducing Cooper!

Here is Cooper chilling with Mama E!