Seasoned Roast Beef

I know what everybody is thinking, Roast Beef - throw it in the oven, wait almost an hour then slice it up. While not very far off as a whole, this is a way to cook a reasonable sized roast beef on the stove top in a bit less time. 

Ingredients: 
1 Roast Beef 
2 cups of water
2 tablespoons of brown sugar

* Salt
* Black Pepper
* Paprika
* Cumin
* Rosemary
* Olive Oil

Cook using a dutch oven: Food Network 5 1/2-Qt. Enamel Cast-Iron Dutch Oven (Google Affiliate Ad)

Preparation:
In a shallow dish, mix together the spices, roll the top half of the roast in the spice mix.  Spray a small amount of olive oil in the dutch oven and heat over medium high heat.  Place roast season side up in the dutch oven and sear for 3 - 5 minutes until browned. In a bowl, mix together the brown sugar and water until well incorporated and pour into the bottom of the dutch oven. Insert a meat thermometer and cover. 

Cook until thermometer reads 160 degrees, remove from pot and let rest covered. 

Serving:
This is best served sliced thin.  This goes well along side of either: 
Pine Nut and Garlic Couscous
Butternut Squash Risotto

Chicken Marengo

This recipe originated from a dinner that I had on the Dandy, a river boat cruise on the Potomac River in Washington DC. My great uncle actually called the chef and had the recipe faxed to my mom. Over the years, I have taken that original base recipe and modified it to taste. 

Ingredients: 
4 pcs thin sliced boneless skinless chicken
OR 
2 pcs of regular chicken breast (approx 3/4 - 1" thick)
1/2 cup Chardonnay (one that you would be willing to actually drink)
28 oz Can of Crushed Tomatoes
1 Large red onion
2 Tbsp Olive Oil

* Kosher Salt
* Black Pepper
* Paprika 
* Garlic Powder

It is recommended to cook this using a large stainless deep skillet: Berghoff Boreal 10-In. Stainless Steel Covered Deep Skillet (Google Affiliate Ad)

Preparation:
Thinly slice the entire onion into 1/8" to 1/4" slices cut in half lengthwise. Heat up a skillet over medium heat with 1 tbsp of olive oil and add onions and a pinch of salt. Sautee onions until they become translucent. 

In a shallow bowl, mix together the dry spices. Slice chicken into 3/8" or 1/2" strips and coat generously with seasoning until well seasoned. Spread the onions out in the skillet to the edges, add the remaining oil and the chicken to the pan. Mix well until chicken cooks through. 

Spread the chicken and onion mix to the outsides of the pan and deglaze the pan with the Chardonnay.  Add the crushed tomatoes and stir well until well incorporated (may not be all 28 oz of the can), reduce the heat to low and cover.  Stir occasionally and after 5 - 10 minutes of cooking covered, prop the lid open and allow the mixture to reduce. 

Serving:
The serving suggestion for this dish is with brown rice cooked with a small amount of butter and optionally a cooked green vegetable such as green beans. If I recall correctly, the Dandy served this with french cut green beans and sliced almonds but that may be over the top for a during the week dinner. Use a slotted spoon to pile on the chicken including some but not all of the sauce mix. 

Nutrition Information:
This dish can serve between 2 and 4 depending on how much chicken is mixed in. The sauce recipe is the same for the 2 or 4 serving portion of chicken.  In Weight Watchers Points Plus value, this is between 4 and 6 points for the chicken and portion of the sauce. If you add rice, calculate the value of the rice but I find that Carolina Brown rice is 4 points per serving. In total this is a decent portion meal with a fair amount of food for a relatively low point value. 

Chicken Fajitas

Ingredients: 
2 pcs Boneless Skinless Chicken
1 Orange or Red Pepper
1 Medium Red Onion
3 Tbsp of safeflower oil
6 8" flour tortillas
1 cup of shredded cheddar cheese (Substitute Colby Jack, Monteray Jack, or Cheddar Jack)
1/4 cup of sour cream 

* Kosher Salt
* Black Pepper
* Garlic Powder
* Paprika
* Cumin
* Coriander
* Cayenne Pepper (optional - adds a kick)

Recommended to use a cast iron skillet for this
Le Creuset Fennel Cast-Iron Skillet, 10" (Google Affiliate Ad)

Preparation:
Thinly slice onion and pepper between 1/8" and 1/4" thick and set aside. 

Heat a cast iron skillet over medium high heat with 1 tbsp of oil.  Season chicken with all dry seasonings/spices and cook on skillet until chicken cooks through (color should change to a golden brown (3 - 4 minutes). Set aside and cover with aluminum foil to let rest. 

Raise heat on the skillet and add remaining oil.  Add in onions and peppers to skillet and season with salt and pepper only. Mix together quickly to ensure that all sides of the onions and peppers are exposed to the hot surface but not long enough for them to burn.  Slice chicken against the grain in 1/4" to 3/8" wide strips. Reduce heat on skillet to low and mix together chicken into the peppers and onions and cover with aluminum foil.  Stir up occasionally to keep this well mixed and to avoid burning either chicken or vegetables. 

Warm tortillas in the microwave for about 30 seconds to become pliable. 


Serving:

Use a trivet and bring skillet to the table still sizzling.  Assemble fajitas by layering in cheese and sour cream on a tortilla followed by the chicken and vegetables mix. Fold bottom edge over and roll entire tortilla. 

Lasagna with homemade noodles

Ingredients: 
1 Pasta Dough, rolled out flat:Hand Rolling Pasta Dough with or without the spinach
1 1/2 Cup of Joe's Homemade Pasta Sauce1 Cup Part Skim Ricotta Cheese
8 oz Part Skim Mozzarella Cheese
108g Boca Veggie Crumbles 
1 bunch Fresh Flat Leaf Parsley

* Parmesan Cheese 
* Sea Salt
* Garlic Powder
* Olive Oil

Preparation:
Preheat oven to 425 degrees. 

In a large stock pot bring 4 quarts of water to a boil seasoned heavily with sea salt (should taste like the ocean). Cut pasta dough sheets into lengths approximately 8 - 10 inches long (though it does depend on what you will be making the lasagna in). Boil pasta until it floats, remove and place on a wire rack to dry. 

Spray a small skillet lightly with olive oil seasoned with garlic powder. Add Veggie crumbles to the skillet and saute until browned. 

In a bowl, shred mozzarella cheese to desired size. Additionally, finely chop parsley. 

Spray the bottom of an oven ready casserole dish with some olive oil. Layer in a small amount of sauce followed by an initial layer of noodles. You can alternate the ingredients but it is recommended as follows: 

Layer 7	Noodles	Sauce	1/2 of the Mozzarella
Layer 6	Noodles	Sauce	1/3 of the Ricotta
Layer 5	Noodles	Sauce	1/2 of the Veggie Crumbles
Layer 4	Noodles	Sauce	1/3 of the Ricotta
Layer 3	Noodles	Sauce	1/2 of the Veggie Crumbles
Layer 2	Noodles	Sauce	1/2 of the Mozzarella
Layer 1	Noodles	Sauce	1/3 of the Ricotta

In each layer add as much or as little of the fresh parsley. Top with a small amount of Parmesan cheese and place in oven for approximately 30 - 45 minutes until sauce begins to boil and cheese is melted and bubbling. Place in broiler to finish for approximately 2 minutes. 

Serving
This makes 8 servings, divide the casserole into 8 equal portions. 

Nutrition Information
This is a healthy lasagna recipe since it uses the homemade pasta dough saving on the Weight Watchers Points Plus values for boxed pasta noodles.  Per serving this is approximately 7 WW Points Plus points. 

Open Face Foccacia Steak Sandwiches with Gorgonzola

This is a variation on a recipe I found in Bobby Flay's Grill It! (Link to Book on Amazon) which used provolone cheese to make an open face steak sandwich.  The recipe below has some variation options that will change its nutritional value and its taste but nonetheless can be mixed and matched for flavor. 

Ingredients: 
Foccacia Bread (Small portion)
1/2 Tsp Active Dry Yeast
1/2 Cup of Warm Water (100 Degrees F)
1/2 Cup White Flour
1/4 Cup Whole Wheat Flour
1 Tbsp Vegetable Oil (Can Substitute Safeflower oil for health value, equal in WW Points Plus Value though)
1/4 Tsp Sugar
1/2 Tsp Kosher Salt
* Olive Oil (spray)
* Italian Seasoning (dry and crushed via Mortar & Pestle) 
* Sea Salt

Sandwiches
8 oz Flank Steak or London Broil
1 oz (28 g) of Gorgonzola Cheese
2 oz Simple and Tasty Barbecue Sauce
1 Small Red Onion 
* Paprika
* Kosher Salt
* Black Pepper

Preparation: 
In a bowl mix together the yeast and water and whisk together vigorously until bubbles form. Add flour, salt, sugar, and oil and knead dough into a ball. Dough should not be sticky so if need be use a small portion of additional flour (less than 1/4 cup) to dry it out.  Place in a slightly greased container (use olive oil spray) covered in a warm place for approximately 30 minutes until dough has risen. 

Preheat oven to 450 degrees F and remove dough from container. Spread dough on a stoneware baking dish or a pizza stone into a rectangular shape.  Spray with olive oil spray, season with Italian Seasonings and a pinch of sea salt.  Bake bread in oven for approximately 10 minutes, cover bread with Gorgonzola cheese and continue baking for another 5 - 7 minutes until bread is browned and cheese has melted. 

Slice onion into small slivers and saute with a small amount of olive oil spray and a pinch of kosher salt and pepper until translucent and softened.  

Season beef with salt, pepper and paprika and place on hot grill or griddle rotating once per side and flipping until desired doneness has been reached.  Remove from heat and let rest on a cutting board tented under some aluminum foil for about 5 minutes. 

Cut Foccacia bread into slices approximately 2 inches wide and 4 inches long.  Slice beef into 1/8" thick slices and place onion on bread and cover with beef.  

Serving: 
Drizzle with barbecue sauce and/or keep some on the side for dipping. 
Recommended to serve with salad. 

Nutrition Information: 
As is with the Gorgonzola cheese, this is a 14 point meal per serving (recommended 2 servings)
Substitute Gorgonzola cheese with mozzarella (fresh or part skim) and reduce this to a 12 point meal. 

Baked Ziti in a mug

This is a variation on the lasagna in a mug, I made it using freshly pressed pasta but you can substitute with regular boxed pasta. 
Due to its mug constraints, this is a Weight Watchers friendly meal. 

Ingredients: 
3/8 Cup of Joe's Homemade Pasta Sauce
56g of Ziti or Rigatoni
28g of Part Skim Ricotta Cheese
28g of Park Skim Mozzarella Cheese Grated
13g of Parmesan Cheese Grated
* Sea Salt (best for homemade pasta), use Kosher for boxed pasta

Preparation:
Preheat the oven to 400 degrees. In a saucepan bring water and salt to a boil.  Once boiling, add pasta and boil until all floats, remove from heat and strain. 

In a mug (http://www.shopworldkitchen.com/corningware/french-white-pop-ins-mug-1035985) mix together pasta, 1/4 cup sauce, ricotta and mozzarella cheeses. Stir together until well blended. Top with remaining 1/4 cup of sauce and a layer of Parmesan cheese.  

Place in the oven for 15 - 20 minutes until cheese begins to bubble. 

Serving: 
This is recommended to be served on a trivet, towel, or other plate as the mug will be extremely hot. 

Nutrition Info: 
Using part skim cheeses this weighs in at 9 Weight Watchers Points Plus Points. 

Coq au vin

This is based on the Coq au vin cooking style from the Melting Pot restaurant. Broth fondue style cooking can be used to cook beef, chicken, shrimp or any other protein you feel like cooking. 

To serve this, it is best done with a fondue pot but any vessel that will keep the liquid just under the boiling threshold to cook the meats. 

Ingredients: 
5 cloves of garlic minced
3 Cremini mushrooms diced
1 14oz can of vegetable broth 
1 can of water (use the broth can)
1 - 1 1/2 cup of Pinot Noir wine

3 - 4 red potatoes washed and quartered 
5 - 6 Cremini mushrooms (whole)

Preparation: 
In a large saucepan, bring to a boil water and broth.  Once boiling, mix in garlic, mushrooms and wine covered until at a boil. Once at a full boil remove from heat and place in fondue pot over high heat. 

Serving: 
This should remain steaming the entire time and be in a slow rolling boil for serving purposes. Meats should be skewered and placed in the liquid for 2 - 3 minutes depending on doneness.  Use a slotted spoon to retrieve potatoes and mushrooms from the liquid (takes about 7 - 10 minutes for these to be fully cooked through)

Serving side suggestions: 
Teriyaki Sauce
Simple and Tasty Barbecue Sauce
Melting Pot style Gorgonzola Port sauce

4 Cheese Mac & Cheese

This dish serves about 10 - 12 people easily and can be scaled up if need be. 

Ingredients: 
2 Tbsp Butter
2 Tbsp Flour
1 1/2 Cups Milk divided
1 Block (16 oz) Vermont Yellow Cheddar Cheese (grated)
1 Block (12 oz) Smoked Gouda Cheese (grated)
1/2 Block (8 oz) Part Skim Mozzarella Cheese (grated)
1/2 Cup Parmesan Cheese (grated)

2 lbs elbow macaroni
1 Tbsp Sea salt*

Olive Oil (spray)*
1/8 Cup Panko breadcrumbs
1/8 Cup Seasoned Whole Wheat breadcrumbs
Preparation: 
Heat a 2 quart (preferably nonstick) saucepan under low heat to melt butter. Once melted, add in flour and mix together until well incorporated. Mix in 1/2 cup of milk and raise heat until bubbles form along the edges. Lower heat again and start mixing in all of the cheese slowly allowing it to melt.  As more cheese is added, add more milk until all of it is incorporated. When ready, the cheese sauce will be liquid and flow and should not stick to the spoon. If it does, add additional milk for best texture. 

In another saucepan boil about 1 1/2 quarts of water with sea salt.  Once fully boiling, add in the pasta until fully cooked. Lightly spray casserole or deep side baking dish, strain and pour pasta into dish. Spray lightly with olive oil then cover with Parmesan cheese. Pour cheese sauce mixture over and mix well to ensure its thoroughly incorporated. Cover with panko and whole wheat breadcrumbs. 

Place in Oven at 475 degrees for about 10 - 15 minutes or 350 degrees for 20 - 25 minutes until cheese starts bubbling around the edges. To finish, place in the broiler on high for about 1 - 2 minutes until the breadcrumbs toast. 

Serving: 
This serves between 10 and 12 people and the recommended serving is with additional breadcrumb topping. 

Eggplant Parmesan Sticks

This is a cross between french fries, nachos and eggplant parm. 

Ingredients:

1 Eggplant

16 oz Part Skim Mozzarella Cheese (shredded)

1 Cup of garlic seasoned breadcrumbs

1 Cup of panko breadcrumbs

1 Cup of seasoned Whole Wheat breadcrumbs

1 Pint container of Eggbeaters

Safeflower Oil* - in bottle with pour spout

Olive Oil* - in spray (e.g. Misto)
Joe's Homemade Pasta Sauce

Preparation:

Peel eggplant and slice into rounds approximately 1/4 to 3/8" thick. Slice rounds into strips 1/4 - 3/8" thick (similar to french fries). 

In a shallow dish mix together 1/2 cup of each of the breadcrumb mixes (will cover about half of the eggplant sticks before needing to add the remainder).  In another shallow dish mix together the entire container of Eggbeaters and about 1/4 cup of water. Dip each of the sticks in the egg mixture and then cover in breadcrumbs thoroughly. 

Heat the broiler to a "high" setting, cover a stoneware (cooks faster) or metal baking sheet with a light drizzle of safeflower oil and lay down a single layer of the breaded eggplant. Spray lightly with olive oil and place in broiler checking every few minutes until the breadcrumbs crisp and turn a golden brown.  Turn sticks to ensure even cooking and remove once all sides have browned. 

Cover a baking sheet with aluminum and spray with oil. Pile eggplant sticks on the baking sheet, splash with pasta sauce and cover with shredded cheese. Bake in oven at 400 degrees until cheese melts. 

Serving:
This serves about 4 and can be served with extra sauce. 

Lamb and Garlic Couscous

Lamb and Garlic Couscous

This is a meld of Middle Eastern flavors

Ingredients:
1/4 Cup of Pine Nuts
1 Tsp Olive Oil
1 tsp Garlic Powder
1/3 Cup of couscous

1 Tbsp of butter1 1/2 Cups of Water

Generous amount of Kosher salt

Bone in Lamb Chops (I used a 3 pack from Shoprite for 1 serving)

* Cumin

* Corriander

* Rosemary

* Kosher Salt
Preparation:
In a stainless 2qt saucepan, bring water and salt to a boil.  In small skillet add oil, garlic powder,  and pine nuts over low heat. When garlic and nuts begin to brown, remove from heat and set aside. Once water has come to a boil add couscous, butter and cover (remaining on high heat). 

Use a whisk to fluff the couscous and cook uncovered until all liquid is gone. At this point, remove from heat and set aside covered. (Additionally, in lieu of this variant, my other couscous recipe can be used: http://raygasnick.blogspot.com/2012/05/pine-nut-and-garlic-couscous.html)

Season the lamb with Kosher salt, crushed rosemary, and generous amount of cumin and corriander. Place on grill or griddle pan on medium heat until it begins to brown. For criss cross grill marks, rotate 90 degrees after about 4 or 5 minutes. Flip lamb chops over and cook for additional 5 minutes before finishing in foil.  Remove the lamb from direct heat and place inside aluminum foil creating a tight wrapper for the chops.  After 10 minutes (or until desired done-ness) remove from heat and let rest. 

Serving: 

Layer couscous on a plate and then place lamb chops atop. This sits well with garlic bread ( ) and is done in about 30 minutes.