Tuesday, February 21, 2012

Meals for the Taking

I have found myself providing meals for multiple friends lately - some due to new babies in the house and some due to illness. It is good to have a stable of travel-friendly recipes for times like these. I have three true "go to" recipes that I have posted to this blog before, along with a couple of favorites that I have also taken to friends in a pinch. I think that they are worth mentioning again in case you find yourself in a similar situation.

Layered enchilada bake (this one can be made straight from frozen!)

Happy cooking to all!

Tuesday, February 14, 2012

Chicken Rollatini with Spinach & Parmesan

Found this on Pinterest and Corey loved it. It's also very diet-friendly. The recipe is originally from skinnytaste.com.


Recipe Notes

Requires some prep work, so make this on a night when you're not in a hurry for a meal. I saved some time by having my butcher make four large-ish chicken breasts into cutlets for me at the store.

Nutritional Information (per serving - serves 8)
195 calories - 7 g. fat - 24.2 g. protein - 7.2 g. carbohydrates - 1.5 g. fiber


  • 8 thin chicken cutlets

  • 1/2 c. Italian seasoned breadcrumbs

  • 1/4 c. grated or shredded parmesan cheese, divided

  • 6 tbsp. egg whites (from approximately 3 large eggs)

  • 5 oz. frozen spinach (1/2 box), squeezed dry of any liquid

  • 6 tbsp. part-skim ricotta

  • 6 oz. part-skim mozzarella (shredded)

  • 1 c. marinara sauce (bottled)

  • Salt & pepper to taste


1. Preheat oven to 450 degrees.

2. Season chicken cutlets with salt and pepper.

3. Combine breadcrumbs and 2 tbsp. Parmesan cheese in a bowl. In a second bowl, add the whites of two eggs.

4. Combine 4.5 oz. shredded mozzarella with remaining Parmesan, ricotta, spinach (squeezed dry), and remaining egg whites.

5. Lay chicken cutlets on a working surface and spoon 2 tbsp. spinach/ricotta mixture into the center of each cutlet. Loosely roll each one and keep the seam side down.

6. Dip rolled-up chicken in egg whites, then roll breadcrumbs. Place breaded chicken cutlets seam side down in a glass baking dish sprayed with non-stick cooking spray.

7. When finished, lightly spray the tops of the chicken cutlets with non-stick cooking spray. Bake 25 minutes.

8. Remove from oven and top with sauce and remaining mozarella cheese.

9. Bake until cheese is melted and bubbling, approximately 5 minutes. Serve with additional sauce and grated cheese on the side, if desired.

Thursday, February 2, 2012

Honey Ginger Pork Tenderloin

Cooking Light suggests stovetop-grilling this recipe, but I still think that meat is always best on the BBQ. Thank goodness Corey is such a willing grill cook!


Recipe Notes

I would recommend marinating the pork tenderloin in the soy/ginger/honey mixture for about an hour before you plan to cook the pork. Cooking Light says to dive right on in.

Nutritional Information (per serving - serves 4)
178 calories - 2.7 g. fat - 24.1 g. protein - 14 g. carbohydrates - 0.1 g. fiber


  • 1 tbsp. grated peeled fresh ginger

  • 3 tbsp. honey

  • 1 tbsp. fresh lemon juice

  • 1 tbsp. soy sauce

  • 1 lb. pork tenderloin


1. Combine ginger, honey, juice, and soy sauce in a bowl, stirring with a whisk until smooth.

2. Kristi's suggestion: marinate the pork in a zip-top bag in this mixture for 30 minutes or an hour before cooking.

3. Heat grill pan or charcoal grill to medium high and coat with cooking spray.

4. Sprinkle pork with salt and pepper. Add pork to grill pan or grill.

5. Cook for 15 minutes or until a thermometer registers 145 degrees. Baste frequently with marinade.

6. Let stand for five minutes before serving.

Wednesday, February 1, 2012

Sesame Broccoli

This Martha Stewart recipe is a nice side of a simple Asian-inspired protein and rice.


Recipe Notes

This can turn out a bit salty because of the soy if you are not careful. I am generally not a huge fan of low sodium soy sauce, but this is a good recipe for it.


  • 1 lb. broccoli florets (about two crowns, cut into florets)

  • 2 tbsp. olive oil

  • 1 tbsp. soy sauce

  • 2 tsp. fresh lemon juice

  • 1 tsp. sesame seeds


1. Preheat oven to 450 degrees.

2. Toss broccoli florets with olive oil. Roast until browned, approximately 20 minutes.

3. Toss with soy sauce, lemon juice, and sesame seeds.