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Summer Bean and Tuna Salad

June 29, 2010 By The Recipe Mom 1 Comment

What You Need:

Water
1/4 tsp salt
8oz. fresh green beans, stems trimmed
1/3C olive oil and vinegar dressing
1 tsp Dijon style mustard
1 (15 oz.) can cannellini beans, rinsed and drained
3 C of lettuce
2 (6 oz.) cans of solid white tuna in water, drained and flaked
3 eggs, hard boiled, peeled and cut into wedges
1/2 C red radishes, sliced
1/3C of pitted Kalamata olives
Pepper

How to Make It:

Pour enough water into a skillet to fill it half full then sprinkle in the salt.
Place the skillet over medium high heat, bring the water to a boil then add the green beans.
Simmer the beans for 4 minutes or until crisp tender then drain and rinse under cold water for 1 minute.
In a bowl whisk together the dressing and mustard.
Place the green beans and 1 tbsp of the dressing in a bowl and toss to coat.
Place the cannellini beans and 1 tbsp of the dressing in a bowl and toss to coat.
Spread the lettuce over a large platter.
Mound the green beans in one corner of the platter.
Mound the cannillini beans in another corner.
Mound the tuna onto the platter.
Place the egg wedges, radishes and olives onto the platter.
Pour the remaining dressing over the entire salad and season with the pepper.

Makes 4 servings

This summer platter is great for a late lunch on a hot day. Just place mounds of the ingredients onto the platter and add a loaf of crusty bread and enjoy. Substitute chicken, turkey or even pork for the tuna if you wish.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 4 minutes
Total Time: approximately 24 minutes

Nutritional Information: (approximate values per serving)
Calories 403; Fat 22g; Saturated Fat 3g; Carbohydrates 19g; Protein 29g; Fiber 6g;
Cholesterol 191mg; Sodium 835mg

Filed Under: Brunch Ideas, Dinner Ideas, Fish, Health Concious, Recipe Cards, Recipes, Summer Cooking Tagged With: , , , , , , , , , , , , , , ,

Poached Salmon in Horseradish Sauce

June 28, 2010 By The Recipe Mom Leave a Comment
salmon

What You Need:

Water
2 tbsp cider vinegar, divided
4 (6 oz.) salmon fillets
1 C of fresh dill
1 scallion, chopped
1/2 C light mayonnaise
1/2 C low fat sour cream
1 tbsp horseradish
2 tsp Dijon mustard

How to Make It:

Place a skillet over high heat and add 1 inch of water.
Add the vinegar to the water and bring the mixture to a brisk boil.
Place the salmon into the boiling liquid and reduce the heat to low.
Cover the skillet and cook the salmon for 10 minutes or until opaque in color.
Blend together in a blender the dill, scallions, mayonnaise, sour cream, horseradish and mustard until smooth.
Place the salmon on a serving platter and cover with the sauce just before serving.

Makes 4 servings

Salmon is an oily fish that is full of omega 3 fatty acids. Be careful not to over cook your salmon. The rule of thumb for cooking fish that is used by most professional cooks is to measure it at the thickest area of the fish. Cook the fish for 10 minutes per inch. If you’re grilling or oven cooking your fish and it’s wrapped in foil or covered in sauce the best rule of thumb is to cook it 15 minutes per inch. If your baking or grilling take the fish out about 2 minutes before the required cooking time as the fish will continue to cook for a couple of minutes once removed from the heat source.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 460; Fat 27g; Saturated Fat 7g; Carbohydrates 5g; Protein 48g; Fiber 0g;
Cholesterol 110mg; Sodium 352mg

Filed Under: Dinner Ideas, Fish, Health Concious, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , , , , , ,

Pecan Coated Pork Hoagies

April 28, 2010 By The Recipe Mom Leave a Comment
porkhoagie

What You Need:

4 boneless pork chops
1/4 C flour
1 egg, lightly beaten
2 Tbsp Dijon style mustard
1/4 tsp cayenne pepper
1/2 C dry bread crumbs
1/2 C of pecans, ground
2 Tbsp canola oil
4 hoagie buns

How to Make It:

Pound the chops between 2 pieces of plastic wrap until they are a 1/4 inch thick.
Place the flour into a shallow bowl.
In a separate shallow bowl, mix together the egg, mustard and cayenne pepper.
In a third shallow bowl combine the breadcrumbs and pecans.
Cover the meat with the flour then dip into the egg mixture.
Place the meat into the bread crumbs and roll to cover completely.
Place the oil into a skillet and heat over medium high heat.
Lay the coated pork into the skillet and cook for 4 minutes.
If the meat seems to be browning to quickly adjust the heat to medium.
Turn over and continue cooking 4 minutes longer or until the pork is cooked through.

Makes 4 servings

Lunches don’t have to be expensive to be satisfying. This recipe is proof of that. It is not only great tasting but filling and very budget friendly. Top your hoagies with cheese, tomatoes and a leaf of lettuce.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 8 minutes
Total Time: approximately 23 minutes

Nutritional Information: (approximate values per serving)
Calories 634; Fat 31g; Saturated Fat 6g; Carbohydrates 51g; Fiber 4g; Protein 38g; Cholesterol 122 mg; Sodium 987 mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , ,

Chicken Dijon with Apples

April 8, 2010 By The Recipe Mom Leave a Comment
apples

applesWhat You Need:

4 boneless, skinless chicken breasts
1/2 t salt
1/2 t pepper
2 T of butter, divided
1 tart apple, cut into wedges
1/3 C of whipping cream
2 T of Dijon style mustard

How to Make It:

Butterfly cut the chicken breasts from the long side and not all the way through.
Open each butterfly breast and season with the salt and pepper.
Melt 1 T of the butter in a skillet over medium high heat.
Add the chicken and cook for 4 minutes or until brown.
Turn the chicken over and continue to cook 3 minutes or until cooked through.
Keep the chicken warm on a platter.
Melt the remaining butter in the same skillet.
Add the apples and stirring often, cook for 3 minutes or until tender.
Stirring constantly add the whipping cream and mustard and cook 3 minutes or until hot.
Serve the sauce over the chicken.

Makes 4 servings

This scrumptious chicken takes little time to cook and the kids will love it. Serve with rice or mashed potatoes and your favorite vegetable. Tart apples, like Granny Smith, are best in this recipe.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 30 minutes

Nutritional Information: (approximate values per serving)
Calories 342; Fat 16g; Saturated Fat 9g; Carbohydrates 6g; Fiber 1g;
Protein 40g; Cholesterol 142 mg; Sodium 407 mg

Filed Under: Chicken, Dinner Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

Grilled Carrot and Onion Salad

August 6, 2009 By The Recipe Mom Leave a Comment
carrotfork

carrotforkWhat You Need:

1 3/4 lbs. potatoes, peeled and cut into sticks
3 tbsp of olive oil
1/2 tsp salt
1/4 tsp pepper
2 large carrots, cleaned and cut into sticks
1 Vidalia onion, sliced
2 tbsp of mayonnaise
2 tbsp of plain yogurt
2 tbsp of white wine vinegar
1 tsp Dijon style mustard

How to Cook It:

In a saucepan put the potato sticks and cover with water.
Bring the water to a rolling boil over medium heat.
Cover the pan, reduce the heat to low and steam the potatoes 12 minutes or until tender.
Drain the potatoes well and place them in a mixing bow.
Cover the potatoes with the 2 tbsp of olive oil.
Set the grill to medium hot heat.
Season the potatoes evenly with the salt and pepper.
In a separate bowl put the carrots and onions and drizzle with the remaining oil.
Grill the potatoes 8 minutes or until tender, turning occasionally.
Remove the potatoes and place them back in the bowl.
The carrots and onions are grilled 4 minutes or until tender, turning occasionally.
Mix the carrots and onions in with the potatoes.
Whisk together the mayonnaise, yogurt, vinegar and mustard in a small bowl until mixed well.
Pour the dressing over the vegetables and toss until well coated.

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipes, Soups and Salads Tagged With: , , , , , , ,