Monthly Archives: January 2012

Steak with Blue Cheese Crust

Steak with Blue Cheese Crust
serves 2

1/4 cup panko breadcrumbs
2 Tablespoons reduced-fat blue cheese crumbles
1 Tablespoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon olive oil
1/2 lb beef tenderloin, cut into two steaks
salt & pepper, to taste

1. Preheat oven to 450 degree F.  Combine bread crumbs, cheese, parsley, and thyme in a mixing bowl and set aside.

2. Heat the oil in a large cast-iron (or other oven-safe) skillet over high heat.  Season the steaks with salt and pepper.  Sear the first side of the meat for 3 minutes, until well browned.   Flip the steaks and top each with half of the bread crumb mixture, using your fingers to gently press it into the meat. Transfer the steaks to the oven to finish cooking. Cook for 5-6 minutes, until cooked to desired doneness. The bread crumbs will have browned nicely and formed a crust.  Let the steaks rest for a few minutes before serving.

Served with green beans and roasted red potatoes

Results: Normally, I don’t like to add anything to a good steak except salt and pepper. But this recipe had me at their use of the words “blue cheese.”  This was seriously delicious and so easy to make.  I believe Chris’s response was “Are you freaking kidding me?  That is so good!”  I only used about 1/2 of the panko mixture (I couldn’t fit it all on the steaks, in spite of my best efforts), but I left the list of ingredients as is.  Maybe less panko, but keep the blue cheese and herb amounts the same.  My only complaint (and you should NOT let this stop you from making this delicious meal) was that after the steaks came out of the oven, some of the panko soaked up the blood from the steak and it just looked creepy.  It didn’t taste weird, it just sort of grossed me out.  You can see what I’m talking about in the picture.  I guess I can never be a vampire.

This recipe was a community recipe (nice job, Jeff1224!) from Weight Watchers

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Crusted Honey Mustard Chicken

Crusted Honey Mustard Chicken
serves 4

cooking spray
2/3 cup lite honey mustard dressing (I used Annie’s Natural Lite Honey Mustard)
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons fresh dill, chopped
2 scallions, thinly sliced
1 cup cornflake crumbs
1 pound boneless, skinless chicken breasts

1. Preheat oven to 425°F. Coat a shallow pan with cooking spray.

2. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

3. Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.

4. Bake until chicken is golden and no longer pink in center, about 15 minutes.

5. Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.

Served with a salad

Results: This was very tasty, but the boys wouldn’t eat it.  Even Henry, who is usually my rock star when it comes to trying new things, wouldn’t touch it.  I really liked it though.  I guess the “green stuff” scared them off.  The chicken was moist, but the corn flakes gave it a nice crunch and the dressing had a nice flavor with the dill and scallions.

I found this recipe on Pinterest, but it is a Weight Watchers recipe.


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Baked Dijon Salmon

Baked Dijon Salmon
serves 4

1 & 1/2 lbs uncooked salmon filets
3 Tablespoons mustard
1 Tablespoon honey
2 Tablespoons cornflake crumbs
1 teaspoon salted butter, softened
1 Tablespoon fresh parsley, chopped
1 clove garlic, minced

1. Preheat oven to 400 degrees F.  In a small bowl, stir together mustard and honey.  Set aside.  In another bowl, mix together corn flake crumbs, butter, parsley and garlic.

2. Spread mustard mixture over salmon fillet; top with crumb mixture.  Bake 10 to 15 minutes, until fish is cooked through and flakes easily with a fork.

Served with steamed broccoli and roasted red potato wedges.

Results: Seriously!  Doesn’t that look delicious?  It was!  And so simple to make, you will probably have all the ingredients on hand.  A word of warning that the extra mustard sauce that dripped off the salmon burned and set off our smoke detector.  And for anyone who knows Steven, you know that is just about the worst thing that can happen to a boy.  Next time I’ll be sure to just coat the salmon with the sauce, instead of letting it drip off the sides, and serve any extra sauce on the side for dipping.

Recipe is a community recipe from Weight Watchers.

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January 2012 Pictures are up!

January pictures have been added to our Picasa website.  I know, I know…”You just told us you were on Flickr!”  But apparently, Flickr only allows us to post 200 pictures before we have to pay, and 200 pictures is like a Tuesday in the Goz house.  So, for now, we are on Picasa.  At least until I find out that we can only have 300 pictures on that site.  Then who knows!  For now, enjoy the January pictures, including Steven’s 7th birthday party, by clicking the picture below.

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French Dip Cupcakes

French Dip Cupcakes
Serves 6 (2 cupcakes per serving)

1 pound deli roast beef, thinly sliced and coarsely chopped
5 Laughing Cow Light Swiss wedges, chopped
1/2 cup Au Jus gravy (I used a packet that you just add water), plus extra for dipping
24 wonton wrappers
1 cup reduced fat 2% shredded mozzarella cheese

1.    Preheat the oven to 350 degrees F.  (The original recipe cooks at 375, but my oven is hot so I lowered the temp.)  Spray  a 12-count muffin tin with cooking spray and set aside.

2.    In a microwavable bowl, combine the roast beef, cheese wedges and Au Jus sauce. Microwave for 2 minutes on high. Stir to combine until cheese wedges are melted and roast beef mixture is fully coated with cheese and Au Jus sauce.

3.    Push a wonton wrapper into the bottom of each of the cups in the muffin tin.  Spoon about half of the roast beef mixture onto the wonton wrappers. Sprinkle about half the mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients, ending with mozzarella cheese.  Lightly spray any exposed wonton wrappers with cooking spray to prevent burning.

4.    Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Served with roasted asparagus and extra au jus for dipping.


Results: Aren’t these the cutest?  And let me tell you, they were really yummy!  They tasted like a Philly Cheesesteak, only a healthier version.  I thought the cupcake package would encourage Steven to try it, but once again, I was mistaken.  Henry didn’t like the parts of the wonton that were crispy, but he thought the insides were (in his words) “Mmmmmmmmmm!”

Recipe from emily bites.  Her website has some other dinner “cupcakes” that I’m going to use the rest of those wonton wrappers for!

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Our first-born is seven today!  SEVEN!  How did that happen?  Happy birthday, Steven!

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Mushroom Soup

Mushroom Soup
serves 3 (but that third person better not be very hungry)

6 cups chopped mushrooms (any variety, I used cremini & white button)
1 1/2 Tbsp olive oil
5 cloves garlic, minced
1 tablespoon fresh thyme, chopped (or 2 tsp dried thyme)
2-3 bay leaves
2 tsp Worcestershire sauce
2 cups vegetable stock
2 Tbsp flour
2 cups fat-free half & half
Salt & pepper to taste

1. Heat the olive oil in a medium soup pot over medium-high heat. Add the garlic and sauté until fragrant (about 1 minute). Add the mushrooms, thyme, bay leaves, and Worcestershire sauce. Cook, stirring occasionally, until the mushrooms have released all their moisture (about 8-10 minutes.)

2. Meanwhile, whisk the flour (a little at a time) into the vegetable stock. Add the vegetable stock into the mushroom mixture and bring to a boil. Add the half & half and turn the heat down to medium-low. Let the soup simmer until thickened (about 20 minutes) seasoning with salt and pepper to taste.

Serve with homemade croutons.

Results: This soup could not have been easier to make and it was delicious! I know my picture isn’t going to make you run out and make this soup, so check out the pictures HERE and HERE, because they look way more appetizing than mine. I did health up the recipe a bit (cut out butter and used fat-free half & half instead of milk or heavy cream), so if you’d rather a creamier version check out the original recipe.  But this version was yummy and it will definitely be made in our house again.

Recipe from Four Meals.

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Chubby Hubby Truffles

Chubby Hubby Truffles (makes about 24)
1½ cups pretzel pieces
½ cup creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons light brown sugar
Pinch of salt
3 tablespoons powdered sugar

1 cup milk or semisweet chocolate chips
1 tablespoon butter
Splash of milk

1. Put the pretzel pieces into a ziploc bag and crush into small bits.

2. In a medium bowl, combine the peanut butter, 1 tablespoon room temperature butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.

3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. (If the peanut butter begins to stick to your fingers, run your fingers under cool running water.) Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.

4. To prepare chocolate coating, place the chocolate chips, one tablespoon butter and a splash of milk together in a small microwave-safe bowl. Microwave on low, in 30-second increments, stirring in between, until completely melted.

5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, to completely coat. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.

6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.

Recipe from Brown-Eyed Baker.

Results: You don’t really need my opinion on how delicious these are, right? The bad news is that there is nothing remotely healthy about these. The good news is that they are so rich, you can be satisfied by just eating one. The kids absolutely loved them. I loved them too, which is why I’m off to the gym on a Sunday morning.

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Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise

Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise
Serves 2

2 tablespoons light mayonnaise
2 teaspoons chipotle in adobo sauce, finely chopped
2 (3-ounce) slices ciabatta, sliced open
1 chicken breast, grilled and thinly sliced
2 slices Provolone cheese
1 cup baby arugula

1. Combine mayonnaise and chipotle in a small bowl. Spread the mayonnaise evenly between the two sandwiches. Assemble the sandwiches by layering the chicken, provolone and arugula evenly between the two slices.

2. Using a panini press, grill the sandwiches until bread is toasted and cheese melts. I don’t have a panini press, so I just made these in a skillet, and pressed them down with a cast iron skillet resting on top. Be sure to flip them once during cooking if using this method.

Served with fresh blueberries.

Results: Um…YUM! I know it’s just a sandwich, but these were crazy good and really simple to make. I did put a little too much chipotle in the mayonnaise (I used about a tablespoon) and it was a little spicy. I’ll watch that next time.

Recipe from Skinny Taste.

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Macaroni & Cheese with Caramelized Onion

Macaroni & Cheese with Caramelized Onion
Serves 8 (I’m gonna go out on a limb here and say it really only serves 6)

1 large onion, thinly sliced
1/2 teaspoon salt
8 ounces macaroni
1 (15-ounce) can evaporated fat-free milk
1 large egg
1 teaspoon dry mustard
1 teaspoon water
2 cups shredded reduced-fat sharp Cheddar cheese
1 cup fat-free cottage cheese
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley

1. Preheat oven to 400 degrees F. Spray 7×11-inch baking dish with nonstick spray.

2. Place onion on baking sheet lined with tin foil. Sprinkle with 1/4 teaspoon of the salt and lightly spray with nonstick spray. Bake until onion is tender and lightly browned, 20 minutes, stirring once halfway through cooking.

3. Meanwhile, cook macaroni according to package directions. Drain and return to pan.

4. Cook evaporated milk in small saucepan over low heat just until warmed, about 2 minutes. Remove from heat and whisk in egg. Stir together mustard and water in small cup until mustard is dissolved. Whisk into milk mixture.

5. Add milk mixture, Cheddar, cottage cheese, the remaining 1/4 teaspoon salt, and the pepper to macaroni. Cook over low heat, stirring constantly, just until mixture thickens, about 5 minutes.

6. Transfer mixture to prepared baking dish. Sprinkle with onion and bake just until heated through, about 20 minutes. Sprinkle with parsley.

Served with steamed broccoli.

Results: This wasn’t pretty when it came out of the oven and I thought there was no way the boys would eat it. It was way too watery! But I let it set for a few minutes and it really improved the consistency. And can I just say that Steven (Mr. Picky) asked for a second serving! I did leave the onions off the boys’ half of the dish, but seriously…they were delicious! I can’t say this is the “BEST” mac & cheese I’ve ever had, but for a healthier version, this one was pretty good.

Recipe from Weight Watchers.

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