Thursday, May 31, 2012

Fun with Leftovers

Wednesday night hubby gets home late so it is typically my night to cook dinner just for me. Although, I don't really enjoy eating alone I have to admit that it is nice to be able to feast on things that I don't get to enjoy as much anymore because he wouldn't eat them. Last night was a little different since hubby said he would eat when he got home rather then picking up something on the fly. So, that changed my dinner plans a little bit. Rather than the curry dish I originally planned to make, I made an Italian frittata that I knew he would like. Either way, I used up a bunch of leftovers and that made me happy. I originally saw this recipe on the "The Galley Goumet" website. I prepared mine almost to the letter (I used fewer eggs and added milk to them. I also used tomatoes with italian seasoning in them) and it was delicious. Hubby didn't eat his serving last night (he ate pizza, the big fibber!) and opted to have it reheated for breakfast this morning. He said it was delicious. So, there you go - a dish thats good any time of day! LOL!

Tuscan Frittata Affogata (adapted from The Galley Gourmet)

10 extra large eggs
1/2 cup grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil, divided
8 ounces (1/2 pound) Italian sausage, casing removed
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
2 medium cloves of garlic, crushed and minced
1 cup crushed tomatoes
6 ounces fresh mozzarella cheese, sliced
6-8 fresh basil leaves, torn

Preheat the oven to 350º F. In a large bowl, whisk together the eggs, Parmigiano-Reggiano, salt and pepper. Set aside.

In a 12-inch non-stick skillet over medium-high heat, warm 1 tablespoon of the oil. Cook the sausage breaking up large pieces until browned, 6-8 minutes. Transfer sausage to a separate bowl. Carefully wipe out the pan with a paper towel. In the same pan over medium high heat, warm the remaining tablespoon of olive oil. Sauté onion and pepper until softened, about 10-15 minutes. Add the garlic and continue to cook for another 2-3 minutes. Add the sausage to the pan; pour in the egg mixture. 

Transfer the pan to the preheated oven and bake for 10-15 minutes or until the eggs are just barely set. Carefully remove the pan from the oven. Turn the broiler on and move the oven rack to the highest position. Spread crushed tomatoes over the eggs and arrange the mozzarella on top. Broil the frittata for 3-5 minutes. Carefully remove the pan from the oven. Slide the frittata onto a serving platter. Sprinkle with the torn basil leaves. Enjoy!

Wednesday, May 30, 2012


Check it out! I finally remembered to take a picture, LOL! I consider this a personal triumph to say the least, LOL! I will also add that this meal was DY-NO-MITE!!! Hubby loved it as well and devoured every last bite. It was especially nice that I had all of the ingredients on hand as they are all pretty much standard stock in my house. I only marinaded the chicken for a few hours so an overnight marinade would probably be even better. our chicken breasts were totally mutant things so we only used one and filleted it into two serving. Even doing so, my portion was a good 5 ounces so it was still a healthy serving. The original recipe had this being prepared on the grill and served over pasta but I did it on the stove and finished it in the oven and served it with zucchini ribbons. It worked out just fine. I hope you enjoy it however you prepare it!

Chicken Bruschetta

2 boneless, skinless chicken breasts
1-2 Cups Italian Salad Dressing

1 large tomato, diced (or 1 basket grape/cherry tomatoes, halved)
2-3 cloves garlic, chopped
1 tablespoon fresh basil (chiffonade), dried will do if it is all you have
1/4 Cup good balsamic vinegar
1 Cup shredded mozzarella
parmesan cheese

Preheat over to 400F

Marinade the chicken breasts in the Italian dressing for at least 2 hours or overnight.

Mix tomato, garlic, basil, and balsamic vinegar in a nonreactive bowl and set aside

Add a little bit of the chicken marinade to an over proof skillet and heat.
Add chicken breast and sear on each side.
Pour tomato mixture over chicken and transfer pan to hot oven
Roast for about 20 minutes until chicken is almost done and tomatoes are softened
Top chicken and tomatoes with shredded mozzarella and continue roasting until cheese is melted and chicken is cooked.
Serve over anger hair pasta and/or zucchini ribbons and top with Parmesan cheese

Thursday, May 24, 2012

Trying New Things

With Memorial Day just ahead and the idea of actually putting a swimsuit on at the forefront of my mind, I have been frantically trying to reduce my calorie intake. I have been pretty good at keeping up with the running - the gym, not so much. Hey, something is better than nothing, right. So, as a final attempt to shed pounds I am going with calorie trimming. I am still trying to avoid simple carbs (the fistfulls of almond joy pieces I shoved in my mouth last night were an epic failure of this) while upping my intake of vegetables and lean proteins and reducing my consumption of dairy. Now, there are things I still will NOT budge on, for instance morning coffee. I like it with Splenda and half and half. Try to mess with that and I WILL kill you. I also love cheese. I will concede to try to eat lower fat varieties but will not give it up entirely. My happiness is more important to me than the size of my ass (for now, lol). My attempts at breakfast did not pan out well either. I am just not hungry when I wake up. I keep spelt cakes in the office with all natural almond and peanut butters to ward of hunger when it rears its head. Occasionally I bring a banana in with me or some fat free yogurt with rolled oats and chia seeds and fruit juice. I put all that in a mason jar and shake it up. After a while the oats soften and its a pretty satisfying snack. I need to experiment with more flavors - cocoa powder, splenda and almonds come to mind, may some coconut too. YUM! Last nights experiment was with Textured Vegetable Protein or TVP. It is used as a meat substitute. Since I am not a vegetarian I reconstituted mine with beef broth. I have to say it wasn't bad. I mean it didn't taste like meat but it didn't taste gross either and gave a little texture to my meal. I have seen it used as taco filling and with an egg to bind I would bet it would be an ok veggie burger ingredient. I had mine with soy noodles and vegetables (snap peas, carrots and cauliflower) in a jarred yellow curry sauce (Thai Kitchen brand) that I spiced up with a generous dose of sriracha. It was surprisingly good and to date this was the most enjoyable meal I have made with the soy noodles. I am not sure if it is because I am developing a taste for them or because the sauce was really spicy and delicious but whatever the reason, it was a darn good meal and I got to eat a generous portion because the calorie count was so low. Win-Win!

Tuesday, May 22, 2012


Indeed my life has been chaotic as of late. needless to say the healthy eating aspect of it has had some ups and downs. But I still keep trying. I have made some delicious things lately too that I have neglected to share. As usual, no pictures but I will try to catch up a little. todays recipe is an epiphany for me as my last attempts at making this were so abyssmal that I almost gave up on the idea. What is this recipe of which I speak you ask?? Mashed cauliflower. I know I have posted about this before but I did some homework and realize what I did wrong. 1- do NOT cook the florets in water!!! NO, NO, NO! Cook with no water in the microwave. 2- Ditch the yogurt. If you are worried about fat content use skim milk. 3- Use a good sharp cheddar cheese. this will mask that cauliflower taste. 4- Use a blender not a food processor to produce and silky creamy end product.