Tuesday, July 27, 2010

Crab-Stuffed Poblano Peppers

This is a very simple recipe that I pulled many years ago from either a Self or Shape Magazine (only six ingredients!) and it is nice and healthy, with just 209 calories and 3 g. fat per two-pepper serving.

Recipe Notes
Cooking time is pretty true to the recipe, even in my hot oven. I would suggest picking up crab at Costco....I recently got a 1 lb. tub of super lump there for $13.99!

Nutritional Information (per serving - serves four)
209 calories - 3 g. fat - 15 g. carbohydrates - 29 g. protein - 2 g. fiber

  • 1 lb. fresh lump crabmeat
  • 1/2 c. fat free sour cream (I used light sour cream - basically the same)
  • 1/4 c. seasoned dry breadcrumbs (I used Progresso)
  • 2 tbsp. minced roasted red peppers
  • 4 poblano peppers, halved and seeded
  • 8 tsp. grated Parmesan cheese (I used shredded)


1. Preheat oven to 375 degrees.

2. Spray a shallow baking dish with Pam.

3. In a medium bowl, combine crabmeat, sour cream, bread crumbs, and roasted red peppers. Mix gently to combine, being careful not to break up the crab.

4. Spoon crab mixture into halved poblano peppers and arrange side-by-side in baking dish.

5. Top mixture with Parmesan cheese. Cover with foil and bake 20 minutes. Remove foil and bake 15 more minutes, until peppers are soft and cheese begins to brown.


Monday, July 26, 2010

Stuffed Chicken Cutlets

This Martha Stewart Everyday Food recipe can be prepped ahead, frozen, and eaten up to two months later.

Recipe Notes
If freezing ahead, freeze stuffed cutlets (seam side down) about one hour on a baking sheet. They should be firm. Wrap each individually in plastic and store in a resealable freezer bag (labeled and dated). Freeze for up to two months prior to use.

Nutritional Information (per serving - serves 8, two-cutlet portions)
384 calories - 13.7 g. fat - 58.1 g. protein - 3.6 g. carbohydrates - 0.4 g. fiber

  • 8 oz. feta cheese, crumbled
  • 1/2 c. jarred roasted red peppers (rinsed, patted dry, and coarsely chopped)
  • 1/2 c. pitted Kalamata olives, coarsely chopped
  • 3 large scallions, thinly sliced
  • 1 tsp. dried oregano
  • 16 chicken cutlets
  • Coarse salt and ground pepper
  • 2 c. tomato sauce (optional)


1. Preheat oven to 400 degrees.

2. In a medium bowl, combine feta, peppers, olives, scallions, and oregano.

3. Line a small baking sheet with parchment paper and set aside.

4. Place cutlets on a flat surface, smooth side down. Spoon 2 tbsp. cheese mixture into center of each cutlet. Fold up sides of chicken around cheese, making a packet. If freezing, follow instructions above under "Recipe Notes". If baking immediately, continue below.

5. Arrange cutlets, seamside down, on baking sheet. Season with salt and pepper and bake until chicken is opaque throughout (approximately 20 minutes). If baking frozen chicken cutlets, increase baking time to 30 minutes.

6. Top, if desired, with tomato sauce.

Wednesday, July 14, 2010

Blueberry Peach Cobbler

This Cooking Light recipe makes good use of the summer's bounty: fresh peaches and blueberries. This is great with Blue Bell homemade vanilla ice cream!

Recipe Notes
I essentially halved this recipe and made it in an 8x8 inch glass dish. Halving the recipe easily serves 6-8 people. If you don't have turbinado sugar, you can use regular sugar (I did!).

Nutritional Information (per serving - serves 12 BIG servings)
303 calories - 9.8 g. fat - 5.1 g. protein - 3.5 g. fiber

  • 5 lbs. peaches (peeled, pitted, and sliced)
  • 2 tbsp. fresh lemon juice
  • 1 c. granulated sugar
  • 3/8 tsp. salt, divided
  • 1-1/2 c. flour, plus two tbsp. flour, divided
  • 1 tsp. baking powder
  • 1/2 c. butter (one stick), softened
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 c. buttermilk
  • 2 c. blueberries
  • 2 tbsp. turbinado sugar


1. Preheat oven to 375 degrees. Spray a 9x13 glass baking dish with cooking spray.

2. Place peaches in a large bowl with lemon juice, 3/4 c. sugar, 1/8 tsp. salt, and 2 tbsp. flour. Toss to coat and arrange in glass baking dish.

3. Combine 1-1/2 c. flour, 1/4 tsp. salt, and baking powder in a bowl.

4. Using an electric mixer, combine softened butter and 1/4 c. sugar. Add eggs one at a time, beating well after each addition. Add vanilla extract, flour mixture, and buttermilk, alternating flour mixture and buttermilk when combining.

5. Turn off mixer and fold in blueberries.

6. Spread batter evenly over peaches and sprinkle with sugar. Place baking dish on a foil-lined baking sheet (to avoid spills in the oven). Bake at 375 degrees for one hour, or until topping is golden and filling is bubbly.

7. Enjoy with vanilla ice cream!

I Am Back!

If there is anyone who is still reading this blog after my long hiatus, I am back! I was put on bed rest unexpectedly in May, which meant no cooking, and then we welcomed twins Craig and Cameron in early June (again, no cooking!). Finally, thanks to our sweet friends (especially Sidney!) we have not had to cook since bringing the twins home, thanks to everyone's wonderful dinners while I've been recovering from having the babies.

But now I am back and hope to start posting regularly again, between maternity leave and continuing to work from home and caring for twins. So please forgive me if the postings are a bit sporadic these next several weeks as we adjust to our new schedule.

Now, here are a couple of photos of the little people to show you what has been keeping me busy and ignoring the blog