New Book!

The Skinnytaste Cookbook- Light on Calories, Big on FlavorI purchased a new cookbook this week! I’ve been following this author on Facebook and receiving blog updates for the past couple of months so I figured it was time to bite the bullet. All her recipes look amazing! I made the BLT & Avocado Salad tonight which was delicious and also tried the Baked Bananas Foster a’la Mode which was pretty good, too! Can’t wait to try more!

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Easy Greek Salad

I was on salad duty for this month’s Cooking Club dinner. I threw this together a few minutes before leaving the house. Gotta love Greek salad. Forgot to throw in the kalamata olives, though. Rats!

The recipe for the dressing was from my new Cooking Light Essential Dinner Tonight cookbook:  1 T. lemon juice, 2 t. red wine vinegar, 1/2 t. dried oregano, 1/4 t. salt and 1 T. olive oil. I threw all the ingredients in a little plastic container and gave it a good shake before drizzling it on the salad.

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Oriental Chicken Salad

Okay. MAJOR shortcuts with this recipe: frozen popcorn chicken, bottled sesame/ginger dressing, frozen garlic bread and chow mein noodles from a can. It’s about all I could handle cooking with the 90-degree temps outside. At least the lettuce from from a local CSA!

This was a more successful dinner than last night’s failed turkey & swiss monte cristo sandwiches (think of soggy french toast with warm cheese & meat inside) with sweet potato fries which apparently my husband does not like.

Cap’N Crunch Seared Tuna

Yes, you read right. Cap’n Crunch. As in the cereal. I’m just going to post the picture and the recipe and let you know it was really good. It would’ve been better if I hadn’t cooked the tuna a little too much as a result of trying to do 10 things at once while cooking dinner.

1/4 c mayonnaise
1 T yellow mustard (I used wasabi powder instead)
2 c regular Cap’n Crunch (yes, he said Cap’n Crunch)
2 T oil
1 lb fresh tuna, cut into long rectangular blocks
Kosher salt & freshly ground pepper
Sriracha sauce
1/2 c finely decided green onions

Mix the mayo & mustard together. Set aside.

Put the cereal in a large zipper top plastic bag and crush the hell out of it. You want it like dust. Spread the crushed cereal on a large plate. (Note: this made a LOT of “breading.” I suggest only 1 c of cereal.)

Lightly oil the tuna, season it with salt & papper, then press down into the cereal, making sure it’s covered well on all sides.

Heat a nonstick pan really well first and then add a tablespoon of oil. When it starts to smoke, add the tuna and sear it quickly on all sides until lightly browned. If the pan is hot enough, you need probably no more than about 15 seconds a side.

Remove and carefully slice into 1/2″ pieces.

To serve, spread the mayo mix on a plate, top with the sliced tuna and drizzle the Sriracha around it. Sprinkle with green onions. Make sure you have some of everything in each bite.

Note (again): We had this for dinner instead of an apperizer so I served it on a bed of lettuce. I also added some milk to the mayo mixture to thin it out and use as a dressing instead of a dip. I left out the green onions and Sriracha and drizzled everything with sesame oil instead.

Teriyaki Mushroom, Spinach and Chicken Salad

photo courtesy "Cooking Light"

Boy, THAT’S a long title! That’s exactly what this recipe is, though! Sauteed chicken and mushroom served warm over spinach. DEEEE-licious! It’s a good thing the neighbor boy knocked on our door tonight selling magazine subscriptions for his school’s fundraiser, because soon I will be getting my OWN issues of Cooking Light.

p. 103: Baby Caprese Salad

Shhhh. I just made this to eat with dinner tonight. I don’t know how much of it is actually going to make it to dinner time, though. It’s SOOO good I can’t stop eating it! It probably tastes better because the tomatoes and basil were from my garden. I am a little sad about using up my baby yellow cherry tomato supply but hope to have more from my garden in a few days. You don’t really need the recipe for this, do you?