Wednesday, January 5, 2011

Lemony White Bean And Arugula Salad

This is definitely a go to side dish. It has a wonderful dressing that could go with many things from fish to chicken to pork. Our market was out of arugula so we substituted mixed greens. It was still delicious! Give it a try... quick, easy, and just down right delicious!



  • 5 packed cups (5 ounces) arugula
  • 1 (15-ounce) can cannellini or great Northern beans, rinsed and drained
  • 1/2 small red onion, thinly sliced
  • 3 tablespoons capers, rinsed and drained


  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon zest
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.

Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.

Pour the dressing over the salad and toss well to coat. Serve.

Pork Tenderloin with Red Wine Reduction

Recipe By :Cooking Light June 2001
Serving Size : 4
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------

1 1/4 Pounds Pork Tenderloin
1 Teaspoon Dijon Mustard
1 Tablespoon Black Peppercorns -- coarsely chopped or crushed
2 Teaspoons Olive Oil
1/2 Cup Low Sodium Chicken Broth
Salt -- to taste
1/2 Cup Dry Red Wine

Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into one large, flat piece. Spread mustard over both sides of the meat and rub in pepper, pressing gently so it adheres well.
Cut meat crosswise into 4 even portions. In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until meat thermometer reads 155 degrees, turning once.

Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about � cup. Pour sauce over meat, season with salt, and serve

Saturday, January 1, 2011

Coconut Bread Pudding with Chocolate Sauce

Adapted from the Weight Watchers New Complete Cookbook

1/2 c sweetened shredded coconut
1 (20 0z can) pineapple chunks in juice,
3 large eggs
2 egg whites
1/2 c sugar
1 tsp salt
2 1/4 c fat free milk
1 c light coconut milk
1 tsp vanilla extract
5 cups french bread cubes
2 ounces of bitter sweet or semi-sweet chocolate
2 tsp coco powder

1. Preheat the broiler. Place the coconut in the baking pan and broke, 5 inches from the heat, until lightly browned, 1 minute. Transfer the coconut to a plate to cool. Place the pineapple chucnks in the baking pan in a single layer and broil until lightly browned, 2-3 minutes. Set aside to cool.

2. Preheat the oven to 350 degrees. In a large bowl, beat the eggs, eggwhites, sugar, and salt until combined. Blend in 2 cups of the milk, the coconut milk, and vanilla. Stir in the bread cubes and let sit for 10 minutes. Stire in the toasted coconut, and pineapple; pour into a 7x11-inch glass baking dish. Bake until the pudding is puffed and lightly browned, 40-50 minutes. Let cool slightly.

3. Meanwhile, in a 1-cup glass measure, combine the remaining milk, the chocolate, and cocoa. Microwave on high 45 seconds, then stir until well blended. Drizzle the chocolate sauce over the pudding and serve.

We have made this dessert a few times now and it is awesome and a great light version of bread pudding. The first time we made it we made it without the chocolate sauce and it was delicious. We have also used store bought fudge ice cream topping which is also amazing; heat in microwave and drizzle over the top.

Per serving (1/8 of pudding): 283 Cal, 10g Fat, 6g Sat Fat, 0g Trans Fat, 81mg Chol, 512 mg Sod, 41g Carb, 2 g Fib, 8g Prot, 131 mg Calc.

Peaches on Pound Cake

We were looking for a simple dessert for New Year's Eve and did not want to purchase a dessert. The compromise ended up being simple and delicious.

Peaches on Pound Cake

1 small bag frozen peaches (equivalent to about 2 peaches)
1 frozen pound cake
1 tub whipped cream
1 tsp ground cinnamon (+ some for topping)
1 TBSP butter
3 TBSP brown sugar

Melt butter in on the stove top, add thawed peaches, and brown sugar. Cook until peaches start to lose some juice approximately 4 minutes on medium high heat. Slice the pound cake and lightly toast it. Serve warm peaches on top of toasted pound cake. Top with whipped topping and sprinkle with cinnamon.