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Ham Cheese and Sweet Onion Omelet

June 19, 2010 By The Recipe Mom 1 Comment
omelet

What You Need:

2 tsp olive oil
1/2 C sweet onion, chopped
1 C egg substitute
1/2 C cooked lean ham, diced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp paprika
3 tbsp reduced fat cream cheese, cubed

How to Make It:

Place a skillet over medium high heat and add the oil.
Stir the onion into the oil and cook for 5 minutes or until tender.
Adjust the heat to medium and add in the egg substitute.
When the eggs begin to set raise the edges with a spatula to allow the uncooked egg to run under and cook.
Sprinkle the ham over the eggs when they are completely set then season with the salt and pepper.
Place the cream cheese cubes evenly over the top.
Fold the egg over the filling then reduce the heat to low.
Cover the pan and cook 2 minutes or until the cheese has completely melted.

Makes 2 servings

If you are on a low cholesterol diet or just watching your cholesterol intake this omelet is perfect for you. The egg substitute lowers the cholesterol in this recipe. If you prefer whole eggs may be used in place the egg substitute. The cream cheese gives this nutritious breakfast a creamier taste along with a more nutritious way to start the day.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 12 minutes
Total Time: approximately 22 minutes

Nutritional Information: (approximate values per serving)
Calories 215; Fat 10g; Saturated Fat 4g; Carbohydrates 7g; Protein 22g; Fiber 1g;  Cholesterol 23 mg; Sodium 905 mg

Filed Under: Breakfast Foods, Breakfast Ideas, Health Concious, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , ,

Cheese Stuffed Pork Loin Roast

May 23, 2010 By The Recipe Mom 1 Comment
porkloin

What You Need:

1 tbsp of flour
1/4 tsp lemon pepper
2 tbsp butter, melted
2 tbsp heavy whipping cream
1 C of Swiss cheese, shredded
1 (2 lb.) boneless pork loin
6 oz. deli ham, sliced thin
1 tsp paprika
1/2 tsp dried marjoram
1/2 tsp dried oregano
1/2 tsp dried basil

How to Make It:

Allow the oven to preheat to 325 degrees.
Toss the flour and lemon pepper together in a small bowl.
Stir in the butter and cream until the mixture is smooth.
Add the cheese and stir to blend together well.
Slice the pork loin lengthwise to within a half inch of the bottom.
Lay out the cut pork loin and cover with plastic wrap.
Using a meat hammer flatten the meat to 3/4 inch thickness them remove the plastic wrap.
Place the ham slices over both sides of the open roast.
Spoon the cheese mixture down the center of the meat.
From the longest end roll the pork loin into a jelly roll around the filing.
Tie the rolled loin with kitchen string to hold shut.
In a small mixing bowl stir together the paprika, marjoram, oregano and basil.
Rub the mixture over the outside of the pork loin covering it well.
Place a roasting rack into a shallow roasting pan.
Place the loin on the rack and roast 90 minutes or until the internal temperature reaches 160 degrees.
Allow the roast to stand at least 10 minutes before slicing.

Makes 8 servings

Roasting pork can cause the meat to become very dry. Stuffing the meat with a filling helps to keep the meat moist from the inside out. Add a cream sauce to serve over this roast by sautéing chopped onion in butter until tender. Add 1 tbsp of cornstarch and stir until smooth. Stir in 1 C of heavy cream and 1/4 C of chicken broth and bring the mixture to a boil. Boil the sauce stirring constantly for 2 minutes or until thick. Remove the sauce from heat and stir in 1 tsp of sour cream.

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

Popcorn Shrimp Fryers

May 19, 2010 By The Recipe Mom Leave a Comment
fryshrimp

What You Need:

2 large eggs
2 tbsp milk
1 C seasoned dry bread crumbs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1 1/4 lbs. frozen shrimp, thawed
3 tbsp of canola oil

How to Make It:

Place the eggs and milk into a shallow bowl and whisk until well blended.
In another bowl place the bread crumbs, garlic and onion powder.
Add the paprika, salt and pepper and gently stir to combine.
Place the shrimp into the egg mixture allowing any excess to drip off.
Roll the shrimp in the bread crumbs shaking off any excess.
Pour the oil into a deep frying pan or fryer.
When the oil reaches 375 degrees add the shrimp in batches.
Fry the shrimp 2 minutes per side until batter is a golden brown.
Drain well on paper towel.

Makes 4 servings

With the healthy side of eating coming to the forefront we don’t do much deep frying anymore. Yet every once n awhile we just crave something with that tasty deep fried crunch. These shrimp will definitely feed that craving. Serve with cocktail sauce, tarter sauce or make a Cajun sauce using 1/3 C of mayonnaise and 1 tsp of Cajun seasoning.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 4 minutes per batch
Total Time: approximately 19 minutes per batch

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

Baked Chicken in Spiced Orange Sauce

February 2, 2010 By The Recipe Mom Leave a Comment
ojchicken

ojchickenWhat You Need:

1 t cumin seeds
1 1/2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
4 garlic cloves, minced
1 potato, cut into 1 inch cubes
1 bell pepper, cored, seed and cut into wedges
1 small yellow summer squash, cut into chunks
3 C of broccoli florets
6 T of wine vinegar
6 T of orange juice
1 t of oregano
1 t of paprika
1/2 t of allspice
1/4 t of red pepper flakes

How to Make It:

Set the oven to preheat at 450 degrees.
Spray a cast iron Dutch oven with non stick cooking spray.
Sprinkle the cumin seeds over the bottom of the prepared pan.
Season the chicken with the salt and pepper and lay it on top of the seeds.
Scatter the garlic over the chicken.
In order layer the potatoes, peppers, squash and broccoli over the chicken.
Whisk the vinegar and orange juice together until blended well.
Stir in the oregano, paprika, allspice and red pepper flakes.
Pour the mixture over the ingredients in the pan.
Cover and bake 45 or until the chicken is cooked through.

Makes 4 servings

No need to peel the potatoes before cutting them into the cubes. In fact potato skins hold most of the nutrients found in potatoes. Substitute sweet potatoes for the white potatoes if you prefer.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 230; Fat 4g; Carbohydrates 18g; Cholesterol 75 mg; Sodium 590 mg; Protein 29g; Fiber 3g

Filed Under: Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , ,

Monday Morning Weigh In

October 19, 2009 By The Recipe Mom 2 Comments

Here we are again, Monday morning and time to face that scale.  While I am usually pretty dilligent about my eating habits these days, and don’t lapse often… there are those far and few between times.

This weekends digression was the Cider Mill.  While I have the willpower of a saint and can resist chocolate, cakes and cookies… I am only human and the smell of hot out of the fryer donuts covered in sugar and cinnamon are more than my senses could take.  Now, I did not indulge myself in a dozen donuts nor guzzle  a gallon of cider, but I did partake in a piece of my daughter’s donut, several sips of a Cider Slushy (Heaven in a glass by any other name) and then to top it off…several forkfuls of the most deliciously flaky apple pie I have ever tasted (why don’t mine turn out this way?)

With that being said, I did manage to redeem myself for the rest of the day and eat my healthy food too. So how much did my littl foray into the wonders of the cider mill cost me?  Nothing really.  I went and weighed in this morning with a slight amount of dread in my heart, but was releived to find that I had lost 3.2 pounds for the week.  That makes 65.4 pounds in total so far.

I’m going to share a great recipe with you for Blackened Chicken that I love and it’s LOW FAT too (BONUS!).

What you need:
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon ground white pepper
1/4 teaspoon onion powder
4 skinless, boneless chicken breast halves
vegetable oil

How to do it:
Mix together the paprika, salt, cayenne, cumin, thyme, pepper and onion powder. Coat one side of the chicken breasts with mixture. Heat oil in skillet until very hot. Add chicken seasoned side down, and cook for 1 minute. Turn, and cook 1 minute on other side, this is the “blackening” step.  Place chicken on a lightly greased cookie sheet. Bake at 350 degrees F for 10 minutes or until chicken is no longer pink inside and juices are clear.  You can also use this mixture as a rub on pork, turkey, and other meats.
It’s especially great when grilling.

For those of you joining me on the journey, how are you doing?  Have you faced challenges or possibly found some great recipes to share with us that helped you become a healthier eater this week?

Share your story, or if you are a first time guest, join our challenge to be “Healthier Moms” and you might just be our biggest winner in the “Healthy Mom” challenge!

Until Next Time,

siggy

PS:  We have some great prizes up for grabs in “The Healthy Mom” challenge!  You could be our next winner!  We have had great prizes donated from the following companies:

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Filed Under: Chicken, Healthy Eating, Today's Kitchen, contests Tagged With: , , , ,

Summer Asparagus Dish

July 7, 2009 By The Recipe Mom Leave a Comment
asparagus

asparagusWhat You Need:

1 C of water
1 1/2 lbs. fresh asparagus, trimmed and cut into 2 inch pieces
2 tomatoes cut into wedges
3 tbsp cider vinegar
3/4 tsp Worcestershire sauce
1/3 C of sugar
1 tbsp onion, grated
1/2 tsp salt
1/2 tsp paprika
1/3 C of vegetable oil
1/3 C of almonds, toasted and sliced
1/3 C of blue cheese, crumbled

How to Make It:

Bring the water to a boil in a large saucepan placed over medium heat.
Add the asparagus to the boiling water and cover the pan.
Cook 5 minute or until the asparagus is crisp tender, drain and return to the pan.
Place the tomatoes in with the asparagus and cover the pan.
Pour the vinegar into the blender.
Add the Worcestershire sauce, sugar, onion, salt and paprika to the vinegar.
Slowly add the oil to the mixture while blending.
Blend until all the ingredients are incorporated together well.
Pour the mixture over the asparagus and tomatoes.
Transfer the mixture to a serving bowl and toss to coat.
Sprinkle the almonds and cheese over the top before serving.

Makes 8 servings

This colorful and zesty dish will stand out on your Fourth of July picnic table. This dish can be served either warm or cold.

Filed Under: Healthy Eating, Recipes, Side Dishes Tagged With: , , , , , , , , , ,

Citrus and Wine Roasted Turkey

December 29, 2008 By The Recipe Mom Leave a Comment

What You Need:

1 (15 lb.) whole turkey, thawed
2 celery stalks, cut into quarters
1 yellow onion, cut into quarters
1 C rosé wine, divided
1/2 C unsalted butter, melted and divided
1/4 C orange juice
1 tbsp. lemon juice
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. onion powder

How to Make It:

Clean the turkey by removing the giblets and rinsing the turkey with cold water being sure to dry the turkey well with paper towel.
Place the turkey, breast up, on a V shaped rack in a shallow roasting pan.
Place the celery and onion into the cavity of the turkey.
Add 1/2 C of the wine to the cavity.
Tie the legs closed with twine and pin back the wings.
Brush the outside of the turkey with 1/4 C of the melted butter.
Bring the oven temperature up to 325 degrees F.
Place in the oven uncovered and allow the turkey to roast 1 hour.
Place the remaining melted butter into a mixing bowl.
Add the orange juice, lemon juice and remaining wine.
Stir well to incorporate the flavors together.
Add the salt, paprika and onion powder to the mixture and stir together well.
After 1 hour baste the turkey with the melted butter mixture and continue basting every 30 minutes for 2 hours and 30 minutes or until the turkey reaches an internal temperature of 180 degrees.
Allow the turkey to rest for 45 minutes before carving.

Serves 15

When using vegetables such as celery and onion in the cavity of the turkey it is best to discard them when the turkey is done. The vegetables become mushy and the taste is very bland when used in this way.

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Filed Under: Poultry, Uncategorized Tagged With: , , ,