WHAT TO HAVE FOR DINNER, VOL. 2

It's been awhile since I've shared some recipes. And though it is the busy holiday season and other projects seem to take precedence, dinner still needs to appear (as if by magic) every night. So here are some fast, tasty, and healthy dinner ideas to keep you fueled for shopping, wrapping, baking, and partying. I hope you enjoy them!

COMFORT FOOD: NORTH AFRICAN MEATBALLS WITH COUSCOUS AND CARROTS

This is as comforting as your favorite meatloaf, but interesting and a little different too. I found this recipe through watching Food Network while at Exercare; the chef for this show cooks French food so it is usually an exercise in irony watching her while on the elliptical. But this recipe is full of healthy fats and plenty of spices, and though the recipe calls for ground beef, I substituted ground turkey and it was completely delicious.  

Fat Free Foodie Note: Ground turkey works almost interchangeably with ground beef, with one caveat: Do not buy ground turkey breast. You need something labeled "ground turkey" so there's some dark meat in it, or it will be just too dry for use in ground beef recipes. Ground turkey is about 94% fat free, while ground turkey breast is 99% fat free. While the breast seems like the more virtuous choice, that 5% of flavor is really needed to keep you on the heart-healthy eating path. Trust me on this one.

THERAPY ON A PLATE: PAPPARDELLE WITH GOAT CHEESE AND ONIONS

The first time I made this it was a near-religious experience. Featuring feta cheese, one of the better cheese options, and onions, garlic, olive oil and your dark leafy green of choice, it is creamy, toothsome, and completely satisfying. And even better, it's super fast and easy. Make this when you get home late on a cold, snowy night and serve with a nice light red, like Chianti or Pinot Noir. Everything will be all better.

(If you haven't started trying Real Simple's recipes, I recommend it. I've found many of my favorites there, and they always include nutritional info.)
 
WORTH IT: CRISPY ASIAN CHICKEN WITH BRUSSELS SPROUTS

This recipe, also found in Real Simple, is simple but time-consuming. It took much longer than I thought (about 45 minutes), but it was worth the wait. Chicken is dredged in corn starch and pan-fried in canola oil (see, crispy but still allowed!), then stir-fried with sliced brussels sprouts.

It was a huge hit with Owen, who loves all flavors Asian.

YOU HAD ME AT POLENTA: PARMESAN POLENTA WITH SPICY SAUSAGE SAUCE

I get a little emotional when I get to eat something that replicates the smooth creaminess normally provided by fat, cream, and cheese. This one does that for me. Fast, easy, spicy, creamy, tangy, and hearty. Yum.

This is a Cooking Light recipe, torn from a waiting room copy. Yes, I'm that person.



FRIDAY NIGHT AT HOME: PUMPKIN FONDUE

Scott and I have a new Friday night tradition: feed the boys pancakes or eggs early, put them to bed, then eat grown-up food with a glass of wine and some peace at 8:30.A couple weeks ago we had pumpkin fondue with bread, apples, pears, and Pinot Noir. Perfect, but you know how I feel about pumpkin.

I found this recipe on Eating Rules, a great recipe blog. Try it - it's boozy (hello, entire bottle of hard cider), spicy, creamy, and cheesy. And only 64 calories for 1/4 cup.

RECIPE: PUMPKIN FONDUE

Eating Rules photo. See original recipe.

The original recipe calls for brie, but I substituted light cream cheese to make it healthier. I'm sure the brie would be fantastic, but this was really delicious and lighter.

1 clove garlic, smashed

1 3/4 cup crisp-style hard apple cider (or non-alcoholic apple cider if you prefer)

3/4 cup fresh pumpkin puree

1/4 tsp. dry mustard

1/4 tsp. cayenne

1/4 tsp. mixed spices (see below)

1/2 tsp. sea salt

2 Tbs. flour

2 oz (about 1/2 cup) grated cheddar cheese

1 oz (about 1/4 cup) grated gruyère cheese

3 oz light cream cheese

1 tsp. fresh lemon juice

In a medium sauce pan combine the garlic, apple cider, pumpkin, mustard powder, cayenne pepper, mixed spices, and sea salt. Whisk occasionally until well combined then cook over medium heat until it just comes to a boil. Reduce the heat to medium-low.

While the mixture is heating combine the flour with the cheeses and toss to coat. Add the cheeses to the pumpkin mixture in three installments, whisking until the cheese is melted before adding the next addition. Whisk in the lemon juice then pour into a fondue pot or a heat-proof serving bowl that has been warmed.

Serve with bread, apples, and pears.

Mixed Spices

1 Tbs. cinnamon

1/2 tsp. allspice

1/4 tsp. nutmeg

1/4 tsp. cloves

1/8 tsp. ground ginger

Combine the spices and mix well. Store in an air-tight container until ready to use. Yields 2 tablespoons.

RECIPE: PARMESAN POLENTA AND SPICY SAUSAGE

Cooking Light photo. See original recipe here.

This makes huge portions for very low fat and calories. And it is on the table in no time at all.

1 tablespoon olive oil

6 ounces (2 links) your favorite flavor chicken sausage, sliced

1 cup chopped onion

3 garlic cloves, minced

1 tablespoon chopped fresh oregano

1/2 teaspoon crushed red pepper

2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained

1/2 cup chopped fresh basil, divided

2 cups fat-free, lower-sodium chicken broth

1 cup water

3/4 cup quick-cooking polenta

1/2 cup grated Parmesan cheese, divided

Heat a medium saucepan over medium-high heat. Add oil to pan, swirling to coat. Add sausage; sauté for 3 minutes or until browned. Add onion; sauté for 5 minutes or until tender. Add garlic; sauté 30 seconds. Add oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Add 1/4 cup basil to pan; cook 5 minutes or until sauce thickens.

Combine broth and water in a large saucepan; bring to a boil. Add polenta; reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk. Stir in half of cheese. Place 2/3 cup polenta in each of 4 bowls; top with about 3/4 cup sauce. Top each serving with 1 tablespoon basil and 1 tablespoon cheese.

Nutritional Information: Calories: 311, Fat: 10.0g, Saturated fat: 3.2g, Monounsaturated fat: 4.8g, Polyunsaturated fat: 1.5g, Protein: 16.4g, Carbohydrate: 31.5g, Fiber: 5.3g, Cholesterol: 41.3mg, Iron: 1.8mg, Sodium: 644mg, Calcium: 170mg

RECIPE: SPICY ASIAN CHICKEN WITH BRUSSELS SPROUTS

Real Simple photo. See original recipe.

Spicy, crispy, better than take out. This one is worth the effort. I served the red chili on the side so it wasn't too spicy for kids.

1 cup long-grain white rice

1 large egg

1/2 cup cornstarch

1 pound boneless, skinless chicken breasts, thinly sliced (2 large)

3 tablespoons canola oil, plus more, if necessary

1/2 pound Brussels sprouts, thinly sliced

1 1-inch piece fresh ginger, peeled and cut into matchsticks

2 garlic cloves, thinly sliced

3 tablespoons low-sodium soy sauce

3 tablespoons rice vinegar

2 tablespoons packed light brown sugar

1 red chili pepper, thinly sliced

1 teaspoon toasted sesame oil

2 scallions, thinly sliced

2 tablespoons chopped roasted peanuts

Cook the rice according to the package directions. (Prep your chicken before you start your rice; the chicken will take longer than the rice.)

Meanwhile, in a large bowl, beat the egg. Place the cornstarch in another large bowl. Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess; transfer to a plate.

Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden, 3 to 5 minutes (add more oil for the second batch, if necessary); transfer to a plate.

Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Add the soy sauce, vinegar, sugar, and ¾ cup water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken, 2 to 3 minutes more.

Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through, about 1 minute. Add the sesame oil and scallions. Serve over the rice and sprinkle with the peanuts.