March 30, 2009

Monte Cristo Club

8 slices peppered bacon

1/4 cup pure maple syrup

1/2 cup applesauce

4 slices (red, orange, or yellow) tomato

salt and pepper

8 slices whole wheat bread

8 slices sharp white cheddar cheese (couldn't find, I used sharp cheddar--orange!)

1 lb. deli sliced turkey or smoked turkey

1 cup baby spinach or mixed greens

2 large eggs

1/4 cup milk or half and half

2 T butter

Preheat oven to 375 degrees. Broil the bacon on a rack set on baking sheet. Bake until crisp, 15-20 minutes.

Meanwhile, mix together maple syrup and applesauce. Season tomato slices with salt and pepper.

Assemble 4 sammies with bread, cheese, turke, spinach, bacon, tomato, more cheese, and bread. Press slightly.

In a shallow dish, beat the eggs with the milk. In a large skillet, elt the butter over medium-low heat. Coat each sammie with the egg mixture (I dipped very carefully and it worked), then add to the skillet and cook, turning once, until deeply golde, about 7 minutes. Cut the sammies and serve with the applesauce.

Serves 4.

(Every Day with Rachael Ray December-January 2009)

Power Salad

1/4 cup chopped walnuts

1 1/4 lb. sweet potatoes (about 4 medium), peeled and cut into 1/2 inch cubes

2 lb. Granny Smith apples (about 4 medium), cut into 1/2 inch cubes

2 T fresh lime juice

2 T no-calorie sweetener

3 T raisins

1/4 tsp. salt

1/2 cup plain fat free yogurt

3 T reduced fat mayonnaise

(I halved this to serve as a side dish for a family of 3 and had leftovers. I used 2 apples and 2 sweet potatoes. I also used real sugar.)

Heat nuts in a small nonstick skillet over medium-low heat, stirring often, 8-10 minutes or until lightly toasted and fragrant.

Arrange sweet potatoes in a steamer basket or stainless steel collander in 4 to 6 quart Dutch oven over boiling water. Cover and steam 16-17 minutes or until potatoes are fork tender. Plunge potatoes into ice water to stop the cooking process; drain.

Place apples in large bowl. Sprinkle with lime juice and no-calorie sweetener; toss gently to coat. Stir in sweet potatoes, raisins, salt, and 3 T. walnuts.

Stir together yogurt and mayonnaise. Add yogurt mixture to sweet potato mixture, tossing gently to coat. Sprinkle with remaining 1 T walnuts. Cover and chill 2-12 hours.

Serves 8.

(Southern Living November 2008)

Aaah, dinner--plated. We all enjoyed this meal, it's a keeper. Riley ate everything I put on his plate--which seems to be happening less often lately. Tonight, dinner was eaten without much bribery, coersion, and counting bites on our part.