The Witchery

Yup, I made a meatloaf. A nice, healthy one from a Weight Watchers Cookbook. Though it said it served 8 and I say it serves 4.

( Parmesan-Turkey Meatloaf )

So, I think I've successfully detoxed from all those Christmas cookies. And now I know where the office microwave is, I can get back to making my own lunch and eating healthy.

( Pan-Seared Tilapia with Citrus Vinaigrette )

I know, I know...it's been a while. Real life got in the way and nothing I cooked/baked needed to be memorialized here.

So, yesterday was cold and wet and miserable... and nothing says cold and wet and miserable like a crock pot full of stew. And my sweet tooth strikes again.

( Apple Cider Beef Stew )

I haven't done anything with turkey for a while, so I did a bit of searching on the Cooking Light recipe library and came up with this one. It really makes the kitchen smell wonderfully good.

( Turkey Bolognese )

Decided to play around with Weight Watchers' recipe library this week. They've got quite a collection. I still like the recipes from Cooking Light best, but now they've merged their collection with several other publications including Southern Living. So now when you do a search, what comes up may not be "light" at all. Still good, mind you, but not at all what any sane human being would call low-fat. They had a recipe in there for mini-cupcakes, not the big ones, the MINI version, that were 350 calories EACH! For a mini!! God love Southern cooking. Sheesh.

( Chicken Cordon Bleu )

I was in the mood for fish this week, so I scanned through the Cooking Light website and found this little gem. I followed one of the reviewers suggestions, and made 12 little mini-quiches in a muffin tin. The only problem was that each quiche came out to be 1.5 WW points. I usually budget 8-10 points for lunch. So lunch this week is 2 mini-quiches, a salad, a whole wheat roll, and some olive oil for dipping. I find it amusing that 1 tablespoon of olive oil has more points than 2 of these quiches.

( Crustless Smoked Salmon Quiche with Dill )

OK, so it's been a while. Real life tends to get in the way every now and then. But back to cooking. When I told Mom what I was eating this week, she just sighed and asked "What's with all the sweet stuff?". Excuse me? Have you met me? I don't have a sweet tooth, I have a sweet skeleton. And thus..

( Orange-Glazed Chicken with Pears )

I've been on the look out for Pomegranate Molasses for several months, ever since I saw the recipe below in Cooking Light. Needless to say, in my little corner of Connecticut, finding obscure Middle Eastern ingredients is NOT the easiest thing in the world. I could have ordered it online, but there was that delicious thrill of the hunt to consider.
( Trying LJ Cut for the first time )

This recipe started it's life in the pages of Food & Wine, but thanks to Stop and Shop not having any pomegranates this week, I had to improvise.

Pork Chops with Sautéed Apples

1 Tablespoon olive oil
4 boneless pork chops, about 1 inch thick (about 2 pounds)
Salt and freshly ground pepper
3 large Granny Smith apples, cored and cut into 1/2-inch-thick rounds
3/4 cup sweet vinaigrette (I used Maple Grove Farms All Natural Maple Fig Dressing)

In a large skillet, heat the oil on medium high heat until shimmering. Season the pork chops with salt and pepper. Add the chops to the skillet and cook, turning once, until they are golden, about 11 minutes. Transfer the chops to a plate, cover loosely and keep warm.

Add the apples to the skillet and cook for about 4 minutes. Add the vinaigrette and let it cook for another 4 minutes, until it is reduced to about 1/4 cup. Place a serving of apples next to each pork chop, and spoon the reduced sauce over each.

Served with mixed grain rice and organic string beans.

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Note: if you flirted with the butcher, and ended up with 2" thick pork chops, cook longer. Remember, an instant read thermometer is your friend (aim for 160°F). If you saw the pilot episode of House, you know better than to eat undercooked pork.

Anyone get the Persephone reference?
Anyone?
Bueller?

Since I was out last night, I had to made this week's lunch tonight (lunch today was the last of the beef stew from last week). From this month's Cooking Light.

Parmesan Chicken Paillards with Cherry Tomato Sauce

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup grated Parmesan cheese
1 tablespoon all-purpose flour
2 teaspoons olive oil, divided
Cooking spray
1/2 cup finely chopped onion
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon sherry vinegar
2 cups quartered cherry tomatoes
1/2 teaspoon dried oregano

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine cheese and flour in a shallow dish. Dredge 1 side of each chicken breast half in cheese mixture.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining 1 teaspoon oil and chicken breast halves. Remove from pan; keep warm.

Coat pan with cooking spray. Add onion; sauté 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and oregano; cook 2 minutes.

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This will be served with string beans and Sundried Tomato and Basil Rice Pilaf (a boxed mix from Near East). I'll be jonesing on lycopene all week.