Bobby's Lighter Blueberry Muffins

Mags....here is the recipe for the blueberry muffins I was telling you about. It's from Paula Deen's son Bobby. He lightened up Paula's recipe and let me say....they are DELICIOUS!!!! It's an extremely easy recipe and the first time I've ever tasted Greek Yogurt....not bad, but not much for plain yogurt of any kind. Also, you must remind me to buy that gadget used in baking when you're combining butter into a flour mixture. Used a fork this time and was wondering if that gadget would make it any easier. See...you've inspired me to make something from "scratch"!

Ingredients:

. 1 3/4 Cups All Purpose Flour (One of the comments on the website recommended 1/2 whole wheat flour, 1/2 all purpose....something I might try next time.)

. 2/3 Cup Sugar

. 1 1/2 Teaspoons Baking Powder

. 1/2 Teaspoon Baking Soda

. 4 Tablespoons Cold Butter, Cut Into Pieces

. 1/2 Cup Fat-Free Milk

. 1/2 Cup Low-Fat (2%) Greek-Style Yogurt ( I used fat-free.)

. 1 Large Egg

. 1 Tablespoon Grated Lemon Zest (About 2 Lemons)

. 1 Cup Fresh or Frozen Blueberries (I used fresh.)

Directions:

Preheat oven to 400 degrees. Spray a 12 cup muffin tin with nonstick spray or line with paper liners. (Is there a difference between cupcake and muffin tins? If so...I used a cupcake tin.)

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in the butter until the mixture is crumbly.

Whisk the milk, yogurt, egg, and lemon zest in large bowl. Add the milk mixture to the flour mixture until just blended. Stir in blueberries.

Spoon the batter into the muffin cups, filling each about two-thirds full. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in pan on a rack. Remove the muffins from the pan and cool completely on rack.

Test Kitchen Tip:

If using frozen blueberries, there is no need to thaw first. Simply stir the frozen berries right into the batter.

Calories Per Muffin: 168; 4g Protein; 5g Fat; 1g Fiber ....Worth every bit of each of these items!

Bittersweet Cocoa Souffles with Whipped Cream

Well Mom, I warned you that I had some less healthy recipes coming along.  This one sure was tasty though.  We found this in Bon Appetit and thought it perfect for Valentine's Day.  So, we made your baked chicken parm for dinner trying to be a little healthier.  That was basically so we could just go all out for dessert.  :-)  The recipe originally called for Orange Blossom Cream, but I couldn't find any orange-flower water so I just made my own vanilla whipped cream.  The recipe made 8, so we invited Katie and Brian over for some too!

Ingredients: 
- 1/2 cup plus 3 tablespoons sugar
- 2 tablespoons all purpose flour
- 2/3 cup plus 2 tablespoons whole milk
- 1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1/8 teaspoon cream of tartar
- 3 ounces bittersweet chocolate (not exceeding 61% cacao) finely chopped

Directions:

-Preheat oven to 375.
- Butter eight 2/3 to 3/4 cup ramekins or custard cups; dust with sugar, completely coating to top edge.
Whisk 1/2 cup sugar, flour, and 1/8 teaspoon (scant) salt in a small saucepan.  Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2-3 tablespoons).  Then, gradually whisk in remaining milk from cup.  Stir over medium-low heat until bubbles begin to form around the edge of the pan. Continue cooking until slightly thickened, stirring constantly, about two minutes longer.  Transfer mixture to large bowl.  Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms. 
-  Using electric mixture, beat egg whites and cream of tartar in medium bowl until soft peaks form.  Gradually beat in remaining 3 tablespoons of sugar, beating on high speed until firm peaks form.  Add 1/4 of whites to chocolate mixture; fold to blend.  Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter.
- Divide batter among prepared ramekins; place on a rimmed baking sheet. 
**This part can be made 1 day ahead.  Cover and chill. **
-  Position rack in bottom third of the oven and bake souffles until puffed above rim of the ramekin and a toothpick inserted into center comes out with thick batter attached. (About 12 minutes.  15 minutes for chilled souffles if you made the batter ahead of time.)
-  Using spoon, form a small indentation in top of each souffle; spoon a dollop of cream into indentations. 
-  Serve immediately.

Orange Blossom Cream:  Using electric mixer, beat 1 cup chilled heavy whipping cream, 1 1/2 tablespoons sugar, 1 teaspoon  finely grated orange peel, and 3/4 teaspoon orange-flower water.  Beat until medium peaks form. 

Like I said, I couldn't find the orange-flower water, so I made vanilla whipped cream. I did everything from above, but I took out the orange peel and orange-flower water.  I added a teaspoon of vanilla instead.  It was very tasty! 

Before baking and after:

Pesto-Presto Italian Flag Chicken

Mags...this recipe is a slight variation from the original by Rachael Ray. It's extremely easy and very very good. I've made it a few times and it will definitely go into "My Favorite Recipes" book. Rachael Ray recommended serving with a side of orzo. I have usually just made a vegetable to go with it and a nice tossed salad. I don't have the exact calorie information, but I'm sure it's reasonable. Love ya....Mom

Ingredients:

1/2 Cup (About 2 Handfuls) Grated Parmigiano Reggiano Cheese, Divided

2 Tablespoons Extra Virgin Olive Oil (EVOO), For Drizzling

Salt & Pepper

4 Boneless, Skinless Chicken Breasts

2 Large Tomatoes, Thinly Sliced

1 Small Jar (3.5 oz) of Pesto (Or Make Your Own)

Directions:

. Preheat oven to 450 degrees.

. Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken. Place a scoop of pesto on one half of each breast and spread a little. Then sprinkle a little bit of the Parmigiano Reggiano on top of the pesto. Fold The flap over to enclose the the pesto and cheese.

. Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with about 2 tablespoons EVOO and sprinkle with the remaining Parmiginao Reggiano.

. Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.

Note: I have made this up to 3 hours in advance and just kept in refrigerator.

Whole-Wheat Pasta with Broccolini and Feta

Mom, this recipe is from "Food Network Kitchens."  It was really tasty and super easy.  This one is definitely good for during the week when it is busy.  It says that it serves four, but I am fairly sure this lasted Andrew and I three days.  Andrew took it for lunch two days, so those servings were a little smaller than what he would have had for dinner.

Ingredients: 
- 1 medium shallot, thinly sliced
- 1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets (We couldn't find broccolini so I just used broccoli)
- 1 medium bunch of radishes, trimmed and very thinly sliced
- 12 ounces whole-wheat rigatoni
- 1 tablespoon sherry wine vinegar (We couldn't find this either so I actually used rice wine vinegar, but as you said, Mom, red wine vinegar would work too)
- 1/2 teaspoon finely grated orange zest
- 3/4 teaspoon kosher salt, plus more as needed
- Freshly ground pepper
- 3 tablespoons extra virgin olive oil
- 7 ounces feta cheese, crumbled

Directions:

- Put the shallots in a bowl and cover with cold water.  Soak for about ten minutes and drain.

- Bring a large pot of water to a boil and salt it generously.  Fill a medium bowl with ice water and salt it as well.  Add the broccolini to the boiling water and cook until crisp-tender, about 2-3 minutes.  Stir in the radish slices, and cook 30 seconds more.  Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water.  Drain the vegetables and pat them very dry. 

-  Add pasta to the same pot of boiling water and cook, stirring occasionally, until al dente, about 8-10 minutes.  Drain and set aside.

- Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl.  Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

-  Toss the rigatoni, broccolini, radish, and shallot with the dressing.  Add the feta cheese and toss lightly.  Serve warm or room temperature.

Like I said, Andrew really liked it but we did make a few other changes.  I left out the shallots all together.  I am not a fan of them raw.  Also, naturally Andrew added more cheese to his. 

Grilled Chicken Caesar Salad

Mom, here is another one from our friend Rocco.  You know how Andrew loves his Caesar Salad.  He said this was one of his favorites.  I didn't even tell him it was a healthy version first.  I will be honest, the lemon flavor was a little potent at first.  However, I think I used a little more lemon than what they called for.  Next time, I will probably stick to the recipe.  This serves 4.  Or 2, for two nights :-).

I figured I would post a healthier one in anticipation of some future posts......

Ingredients:

- 5 slices whole-wheat baguette (cut one inch thick)
- 3 large garlic cloves:  1 whole, 2 minced
- salt and freshly ground pepper
- 4 chicken cutlets, 2 ounces each, pounded thin (I think I just bought the thin cutlets so I didn't have to pound them.  Not that I don't love the pounding, but it was a busy night!)
- Nonstick olive oil cooking spray
- 2 tablespoons fresh lemon juice
- 5 tablespoons low fat mayo (I only had fat free I believe, and it was still delicious)
- 2 teaspoons Dijon mustard
- 1/2 cup grated Parmigiano-Reggiano cheese
- One 9 ounce package (about 7 cups) cut romaine lettuce

Directions:

1.  Preheat the oven to 375.  Line a baking sheet with foil.

2.  To make the croutons, rub the baguette slices with the whole garlic clove.  Using a serrated knife, cut the bread into 1-inch cubes.  Place the cubes on the prepared baking sheet, and season them with salt and pepper to taste.  Toast the cubes in the oven until they are golden brown and crunchy, about 10 minutes.  Let cool.

3.  While the croutons are cooling, preheat a grill or grill pan over high heat.  Season the chicken with salt and pepper, and spray it lightly with olive oil spray.

4.  Grill the chicken until just cooked through, about1 1/2 minutes on each side.  Place 1 cutlet on each of 4 large dinner plates. 

5.  In a large bowl, combine the minced garlic, lemon juice, mayo, Dijon mustard, and half of the grated cheese.  Add the lettuce and croutons to the bowl.  Season the salad with salt and pepper to taste, and toss thoroughly.

6.  Pile equal portions of salad on top of the chicken, mounding it high.  Sprinkle each salad with some of the remaining cheese and serve.

I just did my chicken cutlets up in a regular non-stick pan instead of a grill pan.  Also, I cut the chicken up into cubes and tossed them in with the salad.  I think I was just being lazy and didn't want to have to cut the chicken later. 

And here is Rocco's report on the savings:

                   Before:                                        After:
Fat:             64 grams                                     6.1 grams
Calories:     850                                              202

Other nutrition information for after: 
Protein:   20 grams      Carbs:  15 grams        Cholesterol:  45 mg       Fiber:  3 grams           Sodium:  600 mg

Grilled Chicken Parmigiano

Mags...tried another great recipe from the cookbook "Now Eat This!" by Rocco Dispirito. This guy is great! Pretty much followed the recipe with a few minor changes. Since there were leftovers again, I decided to send it into our "test kitchen" (Dad's work)....simply put....I should definitely make it again, but with more leftovers! Also, I ended up serving it over whole wheat spaghetti, so you would have to figure out the calories for the pasta and add it on.

Ingredients:

Nonstick Olive Oil Cooking Spray

4 Boneless, Skinless Chicken Breasts ( 4 oz each), Trimmed of All Fat, Pounded Thin (I used the Purdue Thin Slices.)

Salt & Freshly Ground Black Pepper

2 Cups Low-Fat Marinara Sauce (Used Colavita Marinara...mmm mmm good.)

1 Cup Drained Canned Whole Plum Tomatoes, roughly chopped (I quartered each one.)

1 Cup Roughly Chopped Fresh Basil Leaves (I didn't have a full cup, but wasn't a problem.)

1 Cup Shredded Reduced-Fat Mozzarella Cheese, Such as Weight Watchers

1 1/2 Ounces (About 6 Tablespoons) Grated Parmigiano-Reggiano Cheese

1/2 Cup Whole-Wheat Panko Breadcrumbs, Such as Ian's All-Natural

Directions:

1. Preheat oven to 400 degrees. Lightly spray a 9x13 inch glass baking dish with olive oil spray, and set aside. (I didn't spray the dish (forgot) and had no problems of sticking.)

2. Heat a grill or grill pan over high heat. Season the chicken with salt and pepper to taste. When the grill is hot, spray the chicken lightly with olive oil spray. (Another oops...sprayed the grill pan...no problem.) Grill until just cooked through, about 1 1/2 minutes per side. (I sprinkled a very little bit of breadcrumbs on the chicken after turning.)

3. Spread a little less than half of the marinara sauce over the bottom of the prepared baking dish. Lay the grilled chicken breasts on top of the sauce. Spoon the remaining marinara sauce over the chicken; scatter the chopped tomatoes over the top. Sprinkle with 1/2 cup of the chopped basil, the mozzarella, and the Parmigiano-Reggiano. (See Note)

4. Bake the chicken until the cheese has melted and is beginning to brown, 10 to 12 minutes. Sprinkle the panko and remaining basil on top, and serve

Note: I felt the final instruction didn't make sense to me....sooooo....I sprinkled the breadcrumbs and basil prior to cooking. Final outcome was delicious.

Fat Before: 49g; After: 9.3g Calories Before: 1,090; After: 332

Seared Beef Tenderloin Mini-Sandwiches With Mustard-Horseradish Sauce

Mags...here is the recipe for the Beef Tenderloin Sandwiches we all enjoyed for the Super Bowl this past Sunday. Wanted to mention that leftovers were shared with the guys in the office and they agreed that this one should be used again and again! The recipe is from Cooking Light...Best Ever Appetizers. Hope the pictures came out!

Ingredients:

2/3 Cup Fat-Free Sour Cream

1/4 Cup Dijon Mustard

2 Tablespoons Minced Fresh Tarragon (Used only 1 tablespoons of dried.)

2 Tablespoons Prepared Horseradish

1 (1 1/2 Pound) Beef Tenderloin, Trimmed

1/2 Teaspoon Freshly Ground Pepper

Cooking Spray (Used 1/2 tablespoon of extra virgin olive oil.)

2 Tablespoons Fresh Lemon Juice

3 Cups Trimmed Watercress; About 1 Bunch (Did not use any this time.)

1 (8 Ounce) French Bread Baguette, Cut Diagonally Into 16 Slices

2 Tablespoons Capers

1/2 Cup (2 Ounces) Shaved Fresh Parmesan Cheese

Directions:

1. Combine first 4 ingredients, stirring well with a whisk. Cover and chill.

2. Heat a large nonstick sillet over medium-high heat. Sprinkle beef with pepper (I also used sea salt). Coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into 16 slices. Sprinkle with lemon juice.

3. Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon of sauce over each bread slice. Arrange capers and cheese evenly over sauce.

Yield 16 servings. Calories: 136; Fat: 5g; Protein: 12.6g; Carb: 10g; Fiber: 0.6g; Chol: 25mg;

The second picture doesn't do it justice.  At least you can see what it looks like assembled!