Lemon Chicken Dijon with Tabbouleh Salad

Make the Tabbouleh Salad ahead of time so the flavors have time to blend. Cooking the chicken takes about 15 minutes.

Ingredients for Tabbouleh Salad:

• ½ cup of fine wheat bulgur (sometimes sold under the name tabbouleh)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• ¼ cup chopped cilantro
• 1 small can chopped black olives
• 1 small tomato, chopped
• ½ cucumber, chopped
• ¼ cup red onion, chopped

Ingredients for Lemon Dijon Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper
• ¼ cup lemon juice
• 4 tablespoons Dijon style mustard
• Cooking spray
• ½ cup of chicken broth
• ½ cup white wine
• 2 tablespoons mustard
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch
• 2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley

How to make the Tabbouleh Salad:
Pour 1 cup of boiling water over the bulgur and cover. Let it stand to absorb the liquid for 15 minutes.
Squeeze the excess moisture out of the bulgur and place in a bowl.
Mix with the olive oil, lemon juice, cilantro, black olives, tomato, cucumber, and onion.
Let sit in the refrigerator for 1 or more hours.

How to make the Lemon Chicken Dijon:
Pound the chicken breasts between two sheets of was paper until ¼ inch thin.
Salt and pepper the chicken to taste.
Mix the lemon juice and mustard in a bowl.
Place the chicken in the lemon juice and mustard to coat.
Heat a skillet with the cooking spray.
Cook the breasts for three minutes on both sides.
Remove the chicken from the pan and keep warm.
Mix the broth, wine, mustard, lemon juice, cornstarch, and parsley and heat in the skillet until thickened.
Pour the lemon gravy over the chicken.

Photo/Illustir on Flickr

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Mu Shu Chicken in Tortillas

This low fat dish will stop your cravings for high fat Chinese food. You can always substitute chicken broth for the white wine. This recipe also tastes delicious made with pork.

Ingredients for Mu Shu Chicken in Tortillas

• ½ pound of chicken breast tenderloins
• 3 tablespoons of soy sauce
• ¼ teaspoon of pepper
• 3 tablespoons of hoisin sauce (I’ve also used plum sauce, which tastes great)
• 3 tablespoons of white wine
• 1 teaspoon sugar
• 1 teaspoon sesame seeds
• 1 clove of garlic, crushed
• 2 cups of coleslaw mix (Or grate your own cabbage and carrots together)
• 1 small can of water chestnuts, chopped
• 1 tablespoon soy sauce mixed with 1 tablespoon cornstarch
• 8 soft taco size whole wheat tortillas

Stir together the liquid ingredients.
Heat a pan sprayed with nonstick cooking spray.
Cook the chicken breast tenderloins. Remove and slice into strips.
Put the chicken back in the pan with the liquid ingredients.
Add the cabbage and carrots and cook for about 3 minutes, until crisp tender.
Add the soy sauce with cornstarch and stir into the pan to thicken the sauce.
Serve warm with tortillas.

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Dinner Magic Menus January Week 2

Winter Lentil Stew

Spaghetti Pie

Chicken Marsala
Whole Wheat Egg Noodles
Quick Glazed Carrots
Black Bean Soup in the Slow Cooker
Homemade Bread and Dinner Salad

Moussaka in the Slow Cooker

Ranch Style Potato Leek Soup
Mixed Green Salad
Crusty French Bread in the Bread Machine

Easy Baked Chicken Cordon Bleu
Garlic Roasted Potatoes
Lemony Broccoli

Sonora Style Chicken Enchiladas
Smashed Pintos and Peppers

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Dinner Magic Shopping List January Week 2

Meats:
8 boneless, skinless chicken breasts
2 pounds ground turkey or chicken
¼ pound deli sliced ham

Dairy:
16 ounces Mozzarella cheese
1/2 pound Parmesan cheese
¼ pound sliced Provolone
½ pound Cheddar cheese
¼ cup feta cheese
16 ounces low fat cottage cheese
Eggs
Real butter (not margarine)

Fresh Produce:
1 sweet potato
4 russet potatoes or 8 new potatoes
6 more russet potatoes
2 parsnips
1 turnip
2 pounds carrots
4 yellow onions
1 bunch celery
2 leeks
1 head broccoli
1 eggplant
1 head red leaf lettuce
1 head iceberg lettuce
1 head romaine lettuce
2 tomatoes
1 small cucumber
1 lemon
1 head of garlic
1 bunch Italian parsley
1 bunch cilantro
8 ounces crimini mushrooms

Canned Food:
1 jar pasta sauce, unless you made my All Day Spaghetti Sauce
1 can (14 ounces) crushed tomatoes
1 small can tomato paste
3 quarts low sodium chicken broth
2 cans (15 ounce) enchilada sauce, red or green
1 can pinto beans
1 can diced green chili peppers
2 cans evaporated skim milk
1 small can sliced black olives

Dry Food and Staples:
16 ounces lentils (any color)
8 ounces split peas (any color)
16 ounces black beans
Spaghetti
Whole wheat egg noodles
1-2 dozen corn tortillas
Croutons
Flour
Italian herb bread crumbs
Olive oil
Yeast

Spices and Condiments:
Salt and pepper
Thyme, sage, basil, oregano, cumin, chili powder, cinnamon
Brown sugar
Salad dressing, any flavor
1 package of dry ranch style dressing mix
Marsala wine

Other items for your own personal shopping list:









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More great recipes are at my Sacramento Easy Meals Examiner website.

Ranch Style Potato Leek Soup

Mixed Green Salad
Crusty French Bread in the Bread Machine

Potato leek soup is a popular winter soup because it is filling and tasty. This recipe takes things a bit further by adding ranch flavor to the mix.

Soup ingredients:

• 6 russet potatoes, peeled and diced
• 2 leeks, washed and chopped (include the green parts)
• 4 cups of low sodium chicken broth
• 2 cups of evaporated skim milk
• 1 package of ranch style dressing mix
• 1 teaspoon salt

Bread ingredients:

• Flour
• Butter
• Yeast

Salad ingredients:

• Red leaf lettuce
• Iceberg lettuce
• 1 hard boiled egg, chopped
• ¼ cup of grated cheese, any kind
• 1 tomato, sliced
• ½ cucumber, sliced

In the morning:
Place the potatoes, leeks, broth, milk, ranch style dressing mix, and salt in the crockpot.
Stir together and cook on low 8-10 hours.
Put the ingredients for the bread in the bread machine. Set to the delay bake option.

In the afternoon:
Prepare the salad.
Remove the bread from the machine and allow it to cool a few minutes.
Smash the potatoes and leek with a potato masher before serving.

My family enjoys grated cheese on top of the soup.

Photo/Penguincake on Flickr

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Moussaka in the Slow Cooker

I adapted this traditional Greek recipe to the crock pot so I can have it cook slowly several hours to bring out the flavors. Using ground turkey or ground chicken makes it a lighter recipe, cutting the fat and calories. The cinnamon gives it a slightly spicy flavor.

Ingredients:

• 1 eggplant, peeled and cubed.
• 1 pound of ground turkey or chicken
• 1 onion, chopped
• 2 cloves of garlic, crushed
• 1 can (14 ounces) crushed tomatoes
• 3 tablespoons tomato paste
• 1 teaspoon oregano
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup of feta
• ¼ cup of Italian bread crumbs
• Romaine lettuce
• Red leaf lettuce
• Tomatoes
• Sliced black olives
• Croutons

How to make Moussaka in the crock pot
Spray the slow cooker crock with nonstick cooking spray.
Lay the cubed eggplant in the bottom of the crock.
Cook the turkey or chicken, onion, and garlic until the meat is well done.
Add the tomatoes, tomato paste, and spices. Mix well.
Spread the meat mixture over the eggplant.
Mix the feta cheese and bread crumbs. Sprinkle over the top.
Cook on low 6-8 hours.

Serve with a dinner salad made from the lettuce, tomatoes, and olives. Top with croutons and/or feta cheese.

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Sonora Style Chicken Enchiladas

Smashed Pintos and Peppers


There is an ongoing discussion at my house as to whether or not these qualify as enchiladas, since they aren't rolled. I say they are a casserole, my DH says they are enchiladas. He was born in New Mexico, and he says this is how they cook them. He may be on to something. The New Mexico chiles are out of this world delicious. Whatever you decide to call this enchilada/casserole, it tastes delicious. They are so simple to make, they're perfect for a weeknight.

Ingredients:

• 1 pound ground chicken or turkey
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 package fajita spice mix
• 2 cans (16 ounces) enchilada sauce, red or green (Hatch is a New Mexico company that makes some terrific sauce. You can order peppers from them, too.)
  
• ½ pound grated cheddar cheese
• 12-18 corn tortillas
• Sour cream and salsa for topping
• 1 can pinto beans
• 1 can diced green chili peppers

How to Make Sonora Style Enchiladas
Cook the meat, onion, and garlic with the spice mix.
Warm one can of enchilada sauce on the stove in a pot.
Spread a large spoonful of the sauce over the bottom of a baking dish.
Dip a tortilla in the sauce and lay in the baking dish.
Do this until you have 3-4 of tortillas in the baking dish.
Spoon 1/3 of the turkey mixture over the tortillas.
Sprinkle ¼ of the cheese over the turkey.
Spoon some of the enchilada sauce over the cheese and meat.
Make another layer, then another, till you have three layers.
Lay one more layer of tortillas on top and cover with the remaining cheese.
Cover the baking dish with foil and bake for 30 minutes at 325 degrees.
Just before the enchiladas are ready, warm the beans in a pot on the stove.
Add the green chilis to the beans.
Smash with a potato masher.
Serve the enchiladas and beans with extra enchilada sauce, salsa, and sour cream.

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Easy Cheesy Broccoli Soup

Who would think something so easy could taste so good. Use the broccoli stems from the Chicken Cordon Bleu if you saved them. Otherwise, use 2 packages of chopped broccoli.


Ingredients:

• 1 small package frozen chopped broccoli
• 1 onion, chopped
• Stems from one head of broccoli (they may be leftover from the Chicken Cordon Bleu)
• 1 large can of cream of mushroom soup
• 2 cans of cheddar cheese soup
• 1 can of evaporated skim milk
• 1 can of chicken or vegetable broth
• ½ cup of grated cheddar cheese
• Fresh baguette or sourdough bread.

How to Make Easy Cheesy Broccoli Soup
Steam the broccoli stems and the onion in the microwave till tender.
Place the chopped broccoli, the cooked onion and stems, and the broth in the blender.
Blend until mostly smooth.
Put the blended ingredients in a soup pot.
Add the 3 cans of soup and the can of evaporated skim milk.
Heat through till warm. Top with grated cheddar cheese.
Serve with a fresh baguette or sourdough bread.

Photo/Virtual Ern on Flickr

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Easy Baked Chicken Cordon Bleu

Garlic Roasted Potatoes
Steamed Lemony Broccoli

Chicken Cordon Bleu sounds so rich and fancy that you might want to serve it to guests. With this recipe, you can prepare this treat even on a weeknight.

Ingredients:

• 4 boneless skinless chicken breasts
• 4 slices of provolone
• 8 slices of deli thin ham or 4 slices of lunchmeat ham
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ cup of bread crumbs
• 4 russet potatoes or 8 new potatoes
• 2 cloves of garlic, crushed
• ¼ cup of parsley, chopped
• 1 tablespoon olive oil
• 1 head of broccoli
• 1 lemon

How to Make Chicken Cordon Bleu
Preheat the oven to 375 degrees.
Lay the chicken breasts between two sheets of wax paper and pound with a mallet until they are ¼ inch thick.
Sprinkle with salt and pepper.
Lay the ham and one slice of provolone cheese on each breast.
Roll up and secure with picks.
Dip the rolled chicken breasts into the bread crumbs, coating all sides.
Place in a baking pan coated with nonstick cooking spray.
Slice the potatoes.
Toss the potatoes with the garlic, parsley, and olive oil.
Lay the potatoes evenly on a baking dish.
Place the potatoes and chicken in the oven  bake for 30 minutes.
After 30 minutes, flip the potatoes with a spatula. Turn the chicken to get it to brown on all sides. Bake another 30 minutes.
15 minutes before the chicken and potatoes are ready, heat water in a pot.
Chop the broccoli florets. (Keep the stems to use in a recipe for Easy Cheesy Broccoli Soup.)
Boil the broccoli 3-4 minutes.
Slice the lemon and squeeze the juice over the broccoli.
Garnish with a lemon slice.


Photo/Kimberly KV on Flickr

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Chicken Marsala Dinner

Whole Wheat Egg Noodles
Quick Glazed Carrots

This Chicken Marsala has been lightened up by cooking the chicken on an indoor grill instead of cooking the chicken in oil. Marsala is an Italian wine that can sometimes be hard to find. If so, try making the recipe with white wine. It will taste a bit different, and the sauce may need thickening, but it will still turn out delish.

Ingredients:

• 4 boneless, skinless chicken breast
• 1 egg, beaten
• ¼ cup of Italian herb bread crumbs
• ¼ teaspoon salt
• 8 ounces of sliced crimini mushrooms
• 1/3 cup low sodium chicken broth
• 1/3 cup Marsala (If you don’t have Marsala, try a white wine.)
• 1 pound of whole wheat egg noodles
• 4 cups of sliced carrots
• 1 tablespoon butter
• 1 tablespoon brown sugar

How to make Chicken Marsala Dinner

Pound the chicken breasts between two pieces of wax paper until they are ¼ inch thick.
Set up two plates, one with the beaten egg and one with the bread crumbs.
Dip the chicken in the egg, then in the bread crumbs.
Grill on the indoor grill until well done, about 2-3 minutes. Keep warm in the oven.
Boil the egg noodles in a pot of water according to package directions.
Place the carrots in a microwave safe bowl with 2 tablespoons of water. Cook for 4 minutes.
Add the butter and brown sugar to the carrots and stir. Return to the microwave for another 2 minutes.
Spray a saucepan with cooking spray.
Add the mushrooms to the pan and cook and stir until they begin to turn brown.
Add the broth and the marsala and cook with the mushrooms another 3 mintues.
Add the chicken to the pan and spoon the mixture over the chicken.
If the sauce needs thickening, add 1 tablespoon of cornstarch to 1 tablespoon of broth and stir into the pan.
Drain the water off the egg noodles.
Arrange the Chicken Marsala on top of the egg noodles with the carrots on the side.


Photo/Sea Turtle on Flickr

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Winter Lentil Stew

Lentils come in a variety of colors, any of which are fine for this stew. It will taste the same, the only difference will be the appearance. I make this stew with a chicken broth, but it can be made vegan by using a vegetable broth instead.

Ingredients
1 sweet potato, scrubbed, peeled, and diced
2 parsnips, scrubbed, peeled, and diced
1 turnip, scrubbed, peeled, and diced
1 cup of grated carrots
1 yellow onion, chopped
2 cloves garlic, crushed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
½ cup of Italian parsley, chopped
½ teaspoon thyme
½ teaspoon sage
1 teaspoon basil
1 ½ cups of lentils
½ cup of split peas
8 cups of vegetable or low sodium chicken broth
Salt and pepper
Rye bread, sourdough, or rolls

How to make Winter Lentil Stew
Cook and stir the vegetables in the olive oil and balsamic vinegar over medium high heat until they begin to tenderize, about 5 minutes.
Add the herbs, lentils, split peas, and broth to the pot.
Bring to a boil, then lower heat to a simmer.
Cook 45 minutes or until the lentils and vegetables are tender.
Add salt and pepper to taste.

Serve this soup with a hearty rye or sourdough bread to dip in the juice.

Some of the different types of lentils, also called masoor, are shown here.

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Black Bean Soup in the Slow Cooker

Beans are an inexpensive way to add protein and fiber to your diet. In addition, they are low fat and filling. This bean soup cooks all day in the slow cooker to let the flavors develop. Pair it with homemade bread from the bread machine and a salad, and you've got a meal!

Ingredients:

• 2 cups of black beans
• 8 cups low sodium chicken broth
• 1 yellow onion, chopped
• ½ cup grated carrots
• 2 stalks of celery, chopped
• ¼ cup cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 4 cups red leaf lettuce
• ½ cup of cilantro
• 1 chopped tomato
• Croutons
• Salad dressing of your choice
• Flour and yeast for the bread machine

Preparation the night before:
Soak the beans overnight in water.

Preparation in the morning:
Rinse the beans.
Add all the bean soup ingredients to the crockpot.
Cook on low for 8-10 hours.
Place the ingredients for the bread in the bread machine.
Set the machine to delay bake to be ready at dinnertime.

Preparation in the afternoon:
With a potato masher, slightly mash the beans in the soup.
Toss the salad ingredients together.
Take the bread out of the machine. Allow it to cool slightly before slicing.

Enjoy!

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Spaghetti Pie

Don't throw away your leftover pasta again! This recipe is the perfect way to use up leftover spaghetti and sauce. The kids will love it, and they might not even realize they're eating leftovers. Of course, you can make this dish out of fresh ingredients as well.

Ingredients for the crust of the Spaghetti Pie:
2 to 3 cups of cooked spaghetti
2 eggs, beaten till frothy
1/3 cup of Parmesan cheese

Spray a pie plate or an 8x8 pan with cooking spray. If the pasta isn't hot, warm it in the microwave. Mix the heated spaghetti with the eggs and cheese and press into the bottom of the pan.

Filling ingredients:
1 cup of cottage cheese (use low fat or fat free to make this dish lighter)
2 eggs
¼ cup chopped parsley
¼ cup of Parmesan cheese

Place the ingredients in a blender or mini-chopper. Whip together until well blended. Pour the cheese mixture over the spaghetti crust.

Topping ingredients:
1 cup of spaghetti sauce
1/3 cup of Mozzarella cheese

Top the cottage cheese mixture with 1 cup of spaghetti sauce. If you have some leftover All Day Italian Spaghetti Sauce in the Slow Cooker, wonderful! The second day after marinara sauce is made, it is more flavorful. If you don't have any leftover sauce, you can use a jar of sauce. I like the Classico brand and the Barilla brand of sauces.

Top the sauce with grated Mozzarella cheese. Place the pie in the oven and bake for 30 minutes at 350 degrees.

Si mangia e si gode!

Photo/Mr. Joro on Flickr

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New Year's Resolution to Cook at Home

It's that time of year again. The time of year when we make lists and resolutions.

Let's face it. Most people don't keep their resolutions beyond the month of January. This year, why not try a resolution to change gradually over the course of the year? Specifically, with a resolution to cook more at home, you can work into it with baby steps. It won't feel overwhelming, and in six months, you'll be in full control of your New Year's resolution.

Start small with your New Year's resolution

Begin in January by cooking one more meal at home each week than you do now.

In February, cook one more meal each week. Now you've increased your home cooked meals each week by two.

In March, do the same thing. Continue increasing the number of home cooked meals each week by one every month until you reach your goal.

Tips to help you cook at home

If this all seems a bit overwhelming, there are ways to lighten the load. Having a cooking buddy can help you share the effort. Also, it helps you stay on track with your resolution to cook at home, because someone else will be waiting for your meal.

Use Dinner Magic menus, recipes, and shopping lists to make cooking easier. Before starting you might want to read How to Make Dinner Magic Work for You. After that, you can start with January Week 1 or any week of the year you desire. The theme for January is "Light." All of January's recipes and meals are light on calories, light on fat, light on your budget, and light on time to prepare them. 

Enlist the help of others in your house. Don't try to do all the cooking and cleanup yourself. You don't do all the eating by yourself, right? In my home, we have a rule that if you don't help cook, you must help clean.

Five reasons to cook at home

There are far more reasons to cook at home than just five. These are the top five that I've included in this cooking at home article for Examiner.com.

Here's to wishing you a wonderful, healthy, and happy New Year with plenty of delicious food in your future.

AP Photo/Julie Jacobson

Dinner Magic Menus January Week 1

Hoppin’ John Black Eyed Peas with Corny Corn Bread

Luau Chicken with Rice Pilaf

Lemon Cheese Ravioli with Broccoli

Lean Steak Pinwheels Baked Yam or Potato Green Salad

Garden Vegetable Pizza with a Bread Machine Crust

Chicken Dinner in Foil

All Day Italian Spaghetti Sauce in the Slow Cooker

Shopping list for the Dinner Magic January Week 1 Menus.

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Dinner Magic Shopping List January Week 1

Shopping list for the Dinner Magic Menus January Week 1


Meats:
½ pound of turkey bacon or regular bacon
1 pound boneless, skinless chicken breast tenderloins
4 boneless, skinless chicken breasts
1 pound breakfast steak or flank steak
1 pound Italian sausage links

Dairy:
Eggs
1 large tub of cottage cheese
¼ pound grated parmesan cheese
8 ounces sliced provolone cheese
8 ounces mozzarella cheese

Frozen Food:
1 pound package frozen cheese ravioli
1 package frozen broccoli

Fresh Produce:
4 yellow onions
1 head of garlic
1 celery heart
6 cups of mustard or turnip greens
3 green bell peppers and 1 red bell pepper
3 carrots
8 ounces of mushrooms
2 navel oranges
1 lemon
1 bunch or bag baby leaf spinach
4 russet potatoes or small yams
8 new potatoes or small red potatoes
Iceberg lettuce
1 bunch parsley
2 tomatoes

Canned Food:
1 small can corn
1 can pineapple chunks
1 can evaporated skim milk
1 can or jar pizza sauce
1 small jar of artichoke hearts
1 bottle of barbeque sauce, any style or flavor
1 can (28 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes
1 can(15 ounces) garbanzo beans
1 small can black olives

Dry Food and Staples:
8 ounces black eyed peas
White rice
Brown rice
Cornmeal
Flour, whole wheat and white
Sugar
Cornstarch
Rice wine vinegar
Olive oil
Sunflower seeds, shelled
Yeast for bread baking

Spices and Condiments:
Salt and pepper
Chili powder, dry ginger, basil, oregano, thyme, bay leaf
Soy sauce
Red table wine for spaghetti sauce (lambrusco, sangria, cabernet, chianti, all work well)

Other items for your own personal shopping list:

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All Day Italian Spaghetti Sauce in the Slow Cooker

This is as close to the traditional, cook all day marinara sauce as you’ll find. I add crushed garbanzo beans (chickpeas) to my sauce to up the protein content. Serve it up with Barilla spaghetti, angel hair, or any other type of pasta you desire. After trying many different boxed pastas, my family seems to prefer Barilla. You may have another favorite brand.

Just an FYI...this recipe makes a full crock pot of sauce. We had it this week, and we had our spaghetti, then I made a Spaghetti Pie with it, I reserved some of the sauce for my Garden Veggie Pizza, and I still had sauce left over to freeze for another meal. Make sure you have plenty of dishes to store the sauce in before you make it!

Ingredients for all day Italian spaghetti sauce

• 1 onion chopped
• 1 stalk of celery, chopped
• 2 cloves of garlic, crushed
• 2 tablespoons of chopped parsley
• 1 tablespoon of basil
• 2 teaspoons oregano
• 1 bay leaf
• 1 tablespoon sugar
• ½ teaspoon of salt
• ½ cup of red wine
• 1 can (28 ounces) of tomato sauce
• 1 can (6 ounces) of tomato paste
• 1 can (28 ounces) crushed tomatoes
• 1 can of garbanzo beans, drained and crushed with a potato masher
• 1 small can chopped black olives
• 1 pound of Italian sausage links

Preparation:
Place all ingredients in a crock pot or slow cooker.
Cook on low all day. Remove the bay leaf before serving.
In the afternoon, cook the pasta according to the package directions.
Fry the sausage. Cut on the diagonal into slices and add to the sauce.
Serve the spaghetti with parmesan cheese and sliced black or green olives for topping.

Photo/Foodista

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Chicken Dinner in Foil

This dinner can be prepped in the morning and placed in the refrigerator. Just pop it in the oven when you get home from work.

Ingredients for chicken in foil:

• Bottled barbeque sauce
• 4 boneless, skinless chicken breasts
• 1 bell pepper, cut into bite sized chunks
• 1 onion, sliced
• 8 new potatoes, cut into quarters
• Salt and pepper

How to make the chicken in foil:
Tear off a 8 large pieces of foil, (about 9x13.)
Spray the foil with cooking spray.
Place the chicken in the center of the foil.
Place the vegetables around the chicken.
Sprinkle with salt and pepper and pour 2 tablespoons of barbeque sauce on top.
Place a second piece of foil on top. Fold the foil and seal it with double folds. Do not fold it too tightly, you don’t want to squish the chicken.
Place the chicken in foil in a baking dish, (just to protect your oven against spills.)
Bake at 375 degrees for 45 minutes.
Check the chicken for doneness. When pierced with a fork, the liquid should be clear.
If needed, cook for another few minutes until the chicken is well done.
Serve with a side salad.

Photo/JSPatchwork on Flickr

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Garden Vegetable Pizza with a Bread Machine Whole Wheat Herb Crust

The ingredients for this pizza crust can be placed in the bread machine in the morning before you leave for work. Set a delay setting to have it kneaded and ready to use when you get home. Just put it in a pizza pan, top it with the vegetables of your choice.

The whole wheat crust makes it healthier than pizza you buy. Do you know you can get whole wheat flour now that is as smooth and light as white flour? Look for it on the baking aisle of your store. It costs a bit more, but the flavor and texture is wonderful.

My recipe has you put a teaspoon of cornmeal on the pizza pan. This helps to prevent the pizza dough from sticking to the pan, and adds a crunchy texture to the crust.

Ingredients for the pizza dough:

• 1 cup plus 2 tablespoons water
• 2 tablespoons olive oil
• 3 cups of whole wheat flour (this recipe will work with white flour as well)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 ½ teaspoons Italian herbs (basil, oregano, and thyme)
• 1 package or 2 ½ teaspoons yeast

Preparation of the pizza dough in the bread machine:

• Place all ingredients for the dough in the machine in the order listed.
• Make a well in the dry ingredients to place the yeast into.
• Do not allow the yeast to touch the wet ingredients.
• Set the bread machine to the dough cycle.
• When the dough is done kneading, take it out of the machine and split into two pieces.
• Roll each piece of dough into a ball, then roll out into a 12 inch circle.
• (If you are only making one pizza, you can freeze the ball of dough for up to 2 months.)
• Sprinkle a teaspoon of cornmeal on a pizza pan and place the crust on it.

Topping for one garden vegetable pizza:

• 1 small bottle or can of pizza sauce
• 3 cups of shredded mozzarella cheese
• 1 cup of chopped red and green bell peppers and onions
• 1 cup of sliced fresh mushrooms
• 1 small jar of artichoke hearts
• 1 cup of baby leaf spinach or broccoli
• ½ cup of tomatoes, chopped

Spread the sauce on the pizza dough.
Top with the vegetables and finish with the cheese.
Bake at 425 degrees for 15 to 18 minutes.


Photo/Aramand Agasi on Flickr

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Lean Steak Pinwheels

Baked Yam or Potato

Green Salad with Ranch Style Dressing

Ingredients:

• ½ to 1 pound of breakfast steak or flank steak sliced very thin
• 1 cup of fresh baby leaf spinach
• Sliced provolone cheese
• Salt and pepper
• 1 potato or small yam per person
• Iceberg lettuce mixed with 1 cup of spinach
• 1 tomato
• 1 grated carrot
• ½ cup of parsley
• Sunflower seeds

Preparation of the lean steak pinwheels:
Cover a baking sheet with foil.
Lay the breakfast steak on the baking sheet.
Sprinkle with salt and pepper.
Spread a layer of spinach on the meat and top with a slice of provolone.
Roll the steak up and secure with wooden picks.
Cut into serving side pieces between the picks. There should be about 8 pieces.
Wash the potatoes or yams.
Sprinkle ½ teaspoon of oil on a small square of foil for each potato.
Wrap the potato in the foil.
Bake in the oven at 375 degrees for 45 minutes.
Bake the steak pinwheels for 15 minutes.
Mix the salad ingredients together. Serve with ranch dressing.

Photo/Fever Blue on Flickr

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Find more recipes and menus with the Sacramento Easy Meals Examiner.

Lemon Cheese Ravioli with Broccoli

This quick dinner satisfies your cravings for rich food, but still is light.

Ingredients:
1 package of frozen cheese ravioli (1 pound package) or make your own ravioli
1 cup of fat free cottage cheese
½ cup of evaporated skim milk
½ cup of grated parmesan cheese
1 tablespoon of fresh squeezed lemon juice
1 small package of frozen broccoli

Preparation:
Cook the ravioli according to package directions in boiling water.
Cook the broccoli in the microwave.
Put the cottage cheese, evaporated skim milk, and parmesan cheese in a blender or food processor and blend until creamy.
Drain the ravioli and keep it in the pot. Add the broccoli to the pot.
Cut a lemon in half and squeeze the juice. Sprinkle 1 tablespoon of the juice over the ravioli and broccoli.
Stir the creamy sauce into the ravioli and broccoli.
Sprinkle some of the zest of the lemon over the top of the ravioli.
Serve immediately.

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Read more of my recipes posts as the Sacramento Easy Meals Examiner.

Photo/Wikimedia Commons

Luau Chicken with Rice Pilaf

This little chicken recipe will feed your craving for sweet and sour chicken, but with a fraction of the fat and calories.

Ingredients:

• 1 pound of boneless, skinless chicken breast tenderloins
• ¼ cup of flour
• 1 egg white, beaten
• 1 can of pineapple chunks (save the juice)
• ¾ cup sugar
• ½ cup rice wine vinegar (white vinegar can substitute)
• 2 tablespoons cornstarch
• 1 tablespoon reduced sodium soy sauce
• ¼ teaspoon dry ginger
• 1 large bell pepper, cut into bite sized chunks
• 2 carrots julienned (shredded)
• 6 mushrooms, quartered
• Rice (leftover from last night, or cook new rice)
• 2 navel oranges

Preparation:
Spray a pan with cooking spray.
Dip the chicken tenderloins in the egg white, then coat in flour and fry until browned. Set aside.
Drain the juice from the pineapple and add enough water to make 1 ¼ cups.
Steam the bell pepper and carrot in the microwave until just crisp tender, about 2 minutes.
Stir the cornstarch, vinegar, sugar, ginger, and soy sauce into the pineapple juice.
Pour the sauce into a pan. Add the bell pepper and 1 carrot.
Simmer for about 5 minutes or until thickened.
Add the chicken to the sauce.
Cook the second carrot in the microwave.
Warm leftover rice from last night in the microwave, or prepare new rice if needed.
Stir one julienned, cooked carrot into the rice.
Serve the Luau Chicken over the rice and carrots.
Slice the oranges and serve them on the side.

Photo/Roboppy on Flickr

A Fascinating Look at the History of Gourmet Artisan Coffee

By Lili Rousso


All coffee drinkers have their favorite brand of coffee. Have you ever wondered where your favorite coffee comes from? The actual origins of coffee are quite the topic of controversy. Several interesting stories lead up to the introduction of coffee to humans. One such story dates back to ninth century Ethiopia.

As the story goes, Ethiopian highlanders noticed goats were friskier when they ate the berries from a specific plant, so they decided to try it. They received the same boost of energy, so they shared the berries with others. Obviously it was a huge success, as there are billions of coffee drinkers world-wide today.

As trade between Ethiopia and other areas became popular, coffee became a great bargaining tool. Coffee was first introduced to Italy via trade between the Venetians and Muslims from North Africa and Egypt. Pope Clement VIII blessed coffee in 1600, which made it more widely accepted throughout Italy and the Mediterranean. The beverage quickly spread to other ports around the world and became one of the most common trade currencies.

Today, no two coffees taste the same. The flavor of great coffee can be attributed to a variety of preparation techniques. The Sicilians borrowed a little flavor from Greek, Roman, Arab, and Norman, French, and Spanish cultures, to create the unique flavor of gourmet coffee. Where one coffee is smooth and light; another may be thick and creamy. The type of coffee a person enjoys is simply a matter of personal taste. Each gourmet coffee has its own unique taste and draws an entirely new crowd of coffee drinker.

Early Coffee Shops

The world's very first coffee shop opened in Constantinople in 1475. England's first coffee house opened in 1652. Early English coffee houses were commonly called &quotpenny universities" as you were charged one penny for a cup of coffee and admission. During the eighteenth century, coffee became a status symbol of sorts. Poets, writers and artists used to gather in coffee houses to truly enjoy the aroma and freshly brewed coffee as much as the coffee house atmosphere.

The nineteenth century saw yet another change in the way we make and enjoy coffee. The very first espresso machine was created in France by Dr. Ernest Illy. The espresso machine we use today is based on the design created in Italy in 1946 by Achilles Gaggia.

The machine created by Gaigga was operated by a spring powered lever. Like all other inventions, this one has undergone several changes over the years and will continue to evolve over time. Today, espresso is available in gourmet coffee shops or even in the privacy of your own home.

The beloved coffee house atmosphere that attracted writers, poets and artists of centuries past still draws people of all ages today. Coffee houses are considered a great place to socialize with people who share similar interests. One of the most popular television shows in the United States featured a group of friends who frequently visited a coffee shop to share ideas and enjoy being together. The wildly popular television show sparked even more interest in coffee shops and artisan coffee.




About the author

Lili Rousso is a coffee aficionada who reviews Gourmet coffees from all around the world. This month she features the Lavazza Gourmet Coffee brand and the new Lavazza Espresso Point machine from http://www.aromacafeculture.com from http://www.FreeArticlesAndContent.com

A note from Suzanne, owner of Dinner Magic:
Learn how to choose the best coffee grinder in my article at Foodie Mama. If you're in a hurry, you might want to read this product review of the Brew'n'Go. I own it, I use it, I love it. (I actually own two of them, one for work and one for home.)