Vegetable Quiche (no milk)

One afternoon, I wanted to experiment with quiche. I'd never made one and I love to eat them. But the ones in the frozen foods section of the market are loaded with stuff I don't need, like fat and fat and more fat.  So I decided to try one on my own.  The results were AMAZING!

yum!

Dawn's Veggie Quiche

• 5 eggs, scrambled
• 1 frozen pie crust
• 3/4 lb. fresh spinach
• 3 cloves garlic, sliced or crushed
• 1 Tbs. olive oil
• 1 cup julienned zucchini strips
• 1/4 c. light vanilla soy milk

First, I heated the oil up in a skillet and sauteed the garlic. Once it began to get fragrant, I added the spinach and tossed until it wilted, gradually adding it all.

In a mixing bowl, I scrambled the eggs, added about 1-1/2 handfuls of a mexican cheese blend (but you could really use any cheese), the zucchini and finally the spinach.  I blended everything together with a fork, then poured it into the pie crust.

I put this on a baking sheet and put it in a preheated 375 oven.  I cooked it for 45 minutes.  I let it cool for 10 minutes.  My kids absolutely LOVED it, as did I.


According to the info on sparkrecipes.com, after I entered in the recipe, this is what this recipe contains:

Amount Per Serving
Calories		174.7
Total Fat		12.1 g
	Saturated Fat	4.1 g
	Polyunsaturated Fat	1.4 g
	Monounsaturated Fat	5.0 g
Cholesterol		121.9 mg
Sodium		207.9 mg
Potassium		173.7 mg
Total Carbohydrate		9.9 g
	Dietary Fiber	0.7 g
	Sugars	2.2 g
Protein		6.7 g

So then I compared that to Trader Joe's spinach quiche  here, and wow.  I think mine was a LOT healthier.  Next time, I'd like to add tomato, maybe substitute some of the eggs for eggbeaters, not sure.  But it was awesome!

Want some?

What's up with that?

Visitors to my blog may notice that my recent recipes are being photographed on styrofoam plates.  While I'm far from being a FOOD photographer, I will admit that I've taken better photos in the past.  What happened was, on January 16th, I underwent a rather extensive abdominal surgery and wound up with a 9 inch incision running down the center of my belly.  So standing at the sink to wash dishes is out.  The dishwasher is out of order, so that's out too.  My family apparently has some sort of severe allergy to washing dishes, so what's left?  DISPOSABLE!  While it's not ideal, it DOES cut down on sink time, so that's what's up!

Tomato & Basil Rotini with Chicken

Tomato & Basil Rotini with Chicken

For a detailed reason of why my dishes are appearing on styrofoam plates, click here.

• 1 lb. Mueller’s Whole Wheat Rotini pasta, cooked 
• 2 chicken breasts, cut into bite-sized pieces  
• 1 package chicken broth powder 
• 1 cup hot water
• 1 lb frozen green beans 
• 1 16oz. package Philadelphia Cookin Crème “Tomato & Basil” 

 

1. Begin by essentially steaming your chicken in a skillet with the broth. This keeps the fat content down considerably, and the broth helps insure you don’t wind up with bland chicken. 
2. Once the chicken is mostly all cooked (all the pieces have turned that white/tan color), add the bag of green beans on top. Cover for 5-10 minutes, while you boil the water for the pasta.
3. Cook the pasta in salted water.  I’ve found that the only way to palate whole wheat pasta is to cook it beyond al dente.
4. Once the pasta is cooked, drain thoroughly, and then return to the pan you cooked it in.  
5. Add dollops of the Cooking Crème throughout the pasta, so that it melts with the heat of the pasta.  Once you’ve added ¾ of the package, add the now cooked chicken and green beans to the pasta pan.
6. Add the rest of the Cookin Crème and toss gently to cover everything.
7. Plate it and finish it off with a nice health shaving of parmesan or mozzarella.
   
   Dinner’s ready!  

Easy replacements would be delicious. I’ve used spinach, broccoli and a host of other vegetables. I’ve also used more than 1 at a time.  There’s more than enough Cookin Crème to cover everything.  We’ve been moving away from using a lot of meat, but I think this would also work with ground turkey, too – or really ANY meat, including maybe some pork or hamburger.  It would also work with NO meat. It’s a very versatile recipe!  Enjoy!  

Baked, Stuffed Tomatoes

We have had stuffed tomatoes before - but we've always used some sort of meat to do the stuffing.  This time, I wanted to skip the meat, as this was going to be a side dish for another recipes - steamed fish packets.  I've adapted this recipe based on the ideas I got from reading other recipes, and it turned out wonderful!

Baked, Stuffed Tomatoes

Preheat oven to 400f.

8 tomatoes. I used on-the-vine tomatoes, because they're bigger and cheaper at this time of year.
1 cup couscous
1/4 c. (or more) feta cheese
1/2 onion, chopped
3-4 garlic cloves, sliced
1 T. olive oil
1 T. unsalted butter
1 c. water or broth

1. Cut the core from the tomato, and then using a spoon, remove the juice and pulp from them. I wasn't REALLY precise, but the more you leave it, the soggier your couscous will get.
2. Melt butter in a skillet, add olive oil.
3. Add onions and garlic- saute' until they're soft.
4. Add dry couscous. The couscous will absorb the butter/oil mixture. Toast the couscous for 2-3 minutes.
5. Add water, a little at a time, and allow the couscous to cook - probably 5 minutes or so - just until the water is fully absorbed.  I typically use chicken broth to cook couscous, but I used plain water this time.  When it was finished, I sprinkled it with garlic salt. Remove from heat.
6. When you're ready to stuff the tomatoes, toss the feta with the couscous.  You don't want the cheese to melt in the pan, so let the pan sit for a couple of minutes to cool.  Add the feta and gently toss with the couscous.
7. Using a spoon or ice cream scoop as I did, stuff the tomatoes. 
8. Place tomatoes in a baking dish - I lined mine with fresh spinach, but they wound up drying out. lol
9. Bake for 20 minutes.  Enjoy!

PS - I apologize for the poor quality of the photos - my camera phone just isn't up to the task!

Yummy, HEALTHY Banana Bread

I know, it's been forever since I've posted here. The truth is, I just don't think in terms of blogging much anymore, because of course, I've continued to cook!   But in any case, here I am, posting a recipe that I've adapted from The Wishful Chef.  I omitted the dates that were called for, as I had none, and substituted some vanilla nonfat yogurt. For the topping, I replaced the optional brown sugar with organic sugar.  It came out simply delicious.

Yummy!

 

The Ingredients:

• 1 3/4 cups whole wheat flour
• 1 teaspoon baking soda 
• 1/4 teaspoon cinnamon 
• 2 tablespoons rolled oats 
• 1/2 cup vanilla nonfat yogurt 
• 2 eggs 
• 2 Tbsp. unsalted butter, melted 
• 4-6 ripe bananas 
• 1/4 cup pecans or chocolate chips (optional) (I used neither)
  
• Crumb Topping
  
• 1/4 teaspoon cinnamon
• 2 teaspoons butter, (I melted it)
• 1 tablespoon rolled oats
• 1 teaspoon organic sugar (optional)

 The Process:

Combine the crumb topping ingredients and set aside.  Spray or butter the bottom of your loaf pan and preheat your oven to 350 (F).

Start by having a willing pair of hands squish your bananas up while you do things like measure the flour, baking soda, and other dry ingredients together into a bowl.   You blend in your banana, eggs, butter, yogurt and once it's well combined, you can blend it into the dry ingredients. Just pour into the loaf pan, sprinkle that topping you made earlier and set aside, and bake for 1 hour.  It really is a very easy recipe, and SOOOOO good!  Of course, being healthy doesn't hurt either! :)

Enjoy!

Let's go to Philly!

Ok, that was a lame title, I admit.  I've been dealing with some pretty intense stuff that life has been throwing at me the last several months, which is why I haven't blogged about food in so very long.  Part of it was because, for several weeks, I couldn't EAT any.  Then after that, it just sort of slid downhill.  I apologize.

But I'm here with a yummy, YUMMY creation that I came up with using some Philadelphia Cooking Cream.  It's new and I got a coupon for some FREE, so hey, why not!  I have actually made this recipe three times since the Cooking Cream came out - I've tried it with all three of the flavored blends -
Italian Cheese & Herb Cooking Creme, Savory Garlic Cooking Creme and Santa Fe Cooking Creme.It really works well with all three flavors!

So here's the recipe:

• 3 boneless chicken breasts
• Frozen veggies of your liking. I used italian green beans.
• Philadelphia Cooking Cream - name your flavor
• chicken broth - approximately 1 cup
  

Cut the chicken breasts into bite-sized pieces. In a large frying pan, cook the chicken in the chicken broth - basically, you're poaching the chicken.  You could also use some vegetable oil or butter to brown the chicken instead. I'm trying to keep the fat content down in our meals, so I went with chicken broth.  Once the chicken's cooked through, I add the vegetables.  Just simmer the two together as the broth evaporates.  Once it's mostly gone, I add the cooking cream.  It's much softer than regular cream cheese, so it melts and you just toss to coat everything.  You have a whole meal in one pan - my favorite kind!

In the summer, I plan on trying this with some fresh zucchini from the garden!

The 3 chicken breasts are enough to serve our 5, plus some for leftover :)

Finally, if you click THIS LINK HERE and answer a couple of questions about this "conversation" that you've just read here about Philly Cooking Cream,  you will be entered into a drawing for $1,000. :)  When it asks for the name of the person who you "talked to", just use my first name, Dawn.  Thanks!

Baked Eggplant

I have made eggplant parm before.  The problem has always been, though, that frying eggplant improperly, as I’ve invariably done, left me with little circular pieces of heart attack on a plate. 

So this time, I decided to at least try and bake it – just to see if I could. I’d paid a very good price for some small eggplants, so if it failed, it wasn’t a huge loss.  Here’s what I did…

2 eggplants, each one could fit in the palm of my hand – about 1 lb.
2 eggs, scrambled
1/4 c. flour
garlic powder
salt & pepper
panko bread crumbs
lemon juice
water

The day before, I peeled the eggplants.  Then I sliced them into 1/2 inch slices.  To prevent them from browning, I dipped each slice in a bowl of cold water that I’d mixed approximately 2-3 Tbs. of lemon juice in.

I then lay them in a colander to dry for most of the day.  Before bed, I put the now dry slices in a zipper bag in the fridge.

The next day, I took them out and they were still a nice white color, and they were DRY.

I put about 1/4 cup of flour into a bowl.  In a 2nd bowl, I scrambled 2 eggs.  In a 3rd bowl, I put about 2 cups of panko breadcrumbs that I’d seasoned with garlic powder, salt & pepper.

First, dredge the eggplant slices in flour.  This helps the egg stick to them, and also helps to keep them from absorbing too much egg and getting soggy.

Next, drag the floured slices through the egg, then into the bread crumbs.

Place each slice onto a baking sheet that’s been sprayed with some sort of cooking spray.

I baked mine in a 375° oven for about 30 minutes or so – testing them with a fork every few minutes.   When the fork went in without resistence, I knew they were done.

They came out so well just like that, I ate a couple of slices just plain! Each of my kids did too!

Of course, I reallllllly wanted sauce and cheese on them, so I did that next – spreading just a spoon full of sauce on each round, a slice of mozzarella cheese  on each, and then popped them back into the oven just long enough to melt the cheese. 

In the past, I’ve always felt guilty about ordering an eggplant parmesan sandwich in a restaurant because of all the fat that’s been absorbed into the eggplant by the frying method.  But I’ll tell you what!  THIS eggplant that I made with my own two hands?  COMPLETELY guilt free – and absolutely better than any restaurant dish I’ve ever ordered. Hands down!

I want to go to Hillshire Farm (review + giveaway!)

Every morning, I wake up and make lunch for my husband to take to work.  It saves lots of money and I also can keep an eye on what he’s eating when he’s not home!

For years, I bought deli lunch meat – but over the last couple of years, the prices have skyrocketed!  I started looking for alternatives (that weren’t pb&j), and found Hillshire Farm® has a line of pre-packaged deli meats that were just perfect for my needs, and cost less (most of the time).

I try to change up what I put in his lunch box frequently enough because otherwise, boredom sets in and ya know, pretty soon he’s trading his lunch with other kids at the lunch room table and all of a sudden, my healthy lunch I’ve packed gets traded for pizza and beer.

Kidding! LOL

I wanted to share with you a yummy combination I came up with this week that we both loved, featuring Hillshire Farm®’s new variety packs!

Unfortunately, because I make his lunches so early in the morning, I didn’t take pictures of the finished product, but trust me, it looked DELISH!

• 2 slices whole wheat bread
• 2 slices Hillshire Farm® Variety Pack Oven Roasted Turkey (ultra thin)
• 2 slices Hillshire Farm® Variety Pack Honey Ham (ultra thin)
• 2-3 leaves fresh basil,
• Mayonnaise
• Lettuce
• Tomato

On the first slice of bread, place 2 slices of turkey or ham on the bread. Then layer the tomato, lettuce and other 2 slices of turkey or ham.  On the second slice of bread, swipe a very thin layer of mayonnaise.  (I only used mayo because that’s what glues the basil to the bread.)  Pull the basil into small pieces and put those pieces into the mayo – then place that piece of bread on top of your sandwich.  The flavors, wow.  It’s low fat, it’s low cal, it’s HIGH taste.  Delicious!  My husband’s only regret that he had to eat it in a car while on the job, so basically, he wolfed it down.  But it’ll definitely find it’s way into his lunch box again – and mine as well!  I made mine with just the turkey and again, it was delicious.  You’d never know the lunch meat came from a package.   It tastes like it was just sliced.

Here’s some more info about Hillshire Farm Lunchmeat:

• Hillshire Farm is challenging consumers that their lunchmeat tastes fresher than you think pre-packaged lunchmeat can taste

  • Hillshire Farm is available in dozens of varieties including Deli Select Ultra Thin and Deli Select Premium Hearty Slices

  • Our premium quality lunchmeat is made with no by-products or artificial flavors

• Hillshire Farm is launching a new Lower Sodium line of lunchmeats Hillshire Farm Deli Select Ultra products featuring the American Heart Association heart-check mark

• Hillshire Farm is offered in a double-sealed, re-sealable tub that is designed to lock in freshness and great taste.  No package keeps lunchmeat fresher, longer

• Hillshire Farm products can be purchased in the lunchmeat aisle at grocery stores nationwide
  • For more information and lunchtime tips, visit www.gomeat.com.

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Freshness Tips:

• To keep sandwiches crispy and delicious, place a single layer of premium quality lunchmeat on each slice of bread, then spreading the condiments on those. The meat creates a barrier between the bread and the rest of the ingredients. Cheese also works nicely as a barrier.
• One rule of thumb is to never place tomatoes directly on the cheese – the juice from the tomatoes will make the cheese soft and cause the bread to become soggy. Instead, place tomatoes in between lettuce slices. Cucumbers are also great alternatives for lettuce.
• To defend against sogginess, pack the separates and let the kids make the sandwiches at school. Bread goes in one bag or container, meat and vegetables in another, and throw in little restaurant packets of mayo or mustard.
• The Fresh Squad suggests insulated lunch bags as the best choice for school lunches. You can also pack lunchmeat in re-sealable and re-usable tubs.  Some insulated lunch bags are equipped with freezer packs.  If not, try freezing juice boxes or reusable bottled waters instead of adding freezer packs. The boxes or bottles will thaw to provide a refreshing beverage and keep the sandwich fresh.
• Be sure to choose the right bread for your sandwich. Keep in mind that the more moisture in the fillings, the drier and denser the bread should be. Breads with thick crusts work perfectly, or swap your regular bread for flour tortillas, bagels, English muffins or pitas. Grill or toast the bread to add crunch and flavor.
• Keep wet ingredients from making your sandwiches soggy by adding a light layer of butter to the bread.
• Get creative with cookie cutters for fun sandwich shapes!

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Recipes:
Strawberry Lower Sodium Turkey Wrap
Prep Time:   10 minutes                                               
Makes: 1 serving (1 wrap)
Ingredients:
1      whole wheat tortilla (8-inch)
1/4   cup baby spinach leaves
4      slices Hillshire Farm® Lower Sodium Oven Roasted Turkey
1/4   cup strawberry slices
1      tablespoon chopped red onion
1      teaspoon poppy seed salad dressing
1/4 teaspoon chopped toasted pecans (optional)
Directions:
1.    Top tortilla with spinach, strawberries and red onion. Drizzle with poppy seed
      dressing and top with pecans, if desired.
2.    Roll-up and serve immediately or wrap and plastic wrap and refrigerate until
      ready to serve.

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Cuban-Style Ham Sandwich
Prep Time:   10 minutes                                               
Makes: 1 serving (1 sandwich)
Ingredients:
1      whole wheat French bread roll, split
2      teaspoons Dijon mustard
1      lettuce leaf
2      slices Hillshire Farm® Hearty Slices Virginia Brand Ham
1      slice Swiss cheese, cut in half diagonally
6      slices dill pickle
Directions:
1.   Spread both sides of roll with mustard. Top one side with lettuce, ham,
     cheese and pickles.  Serve immediately.
Cook’s Tip: To serve warm. Wrap sandwich in foil and bake at 400°F for 10-12 minutes or until sandwich is warm and cheese is melted.

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Italian Roast Beef Sandwich
Prep Time:   10 minutes                                               
Makes: 1 serving (1 sandwich)
Ingredients:
1      French bread roll, split
2      teaspoons Italian salad dressing
1      Romaine lettuce leaf
4      slices plum tomatoes
4      slices Hillshire Farm® Ultra Thin Roast Beef
1      slice Mozzarella cheese, cut in half diagonally
4      thin strips roasted red pepper
Directions:
1.   Spread both sides of roll with Italian salad dressing. Top one side of roll with lettuce, tomato, roast beef, cheese and pepper strips.  Serve immediately.

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Turkey BLT Sandwich
Prep Time:   10 minutes                                               
Makes: 1 serving (1 sandwich)
Ingredients:
2      slices whole wheat bread
2      tablespoons mayonnaise
1      lettuce leaf
2      tomato slices
2      slices Hillshire Farm® Ultra Thin Oven Roasted Turkey
2      slices Fully Cooked Jimmy Dean® Bacon, crisply cooked
3      thin slices avocado
Directions:
1.   Spread both bread slices with mayonnaise.
2.   Top one bread slice mayonnaise side up with lettuce, tomato, turkey, bacon,
     avocado and second slice of bread. Serve immediately.

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I hope you try some of these delicious recipes – and I have a great giveaway to help you get started!

Would you like to try one of Hillshire Farm yummy products? I have COUPONS! for free product – which is like… The BEST kind of coupon, right?  Want one? Just leave a comment, and let me know what your favorite sandwich recipe is.  PB & J?  Ham & cheese?   I will pick 5! winners to receive 2 coupons each for their yummy creations.

Be specific – don’t tell me a big mac!  Give me ingredients!  I’ll draw winners on Friday, October 15th.

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Disclosure:  I received coupons for product to review for this posting. All opinions are mine.

My family & I headed to a local farm this past weekend for their annual Fall/Pumpkin festival.  So did most of the eastern seaboard, apparently, because there were tons of people there – all in line for one thing or another.  But we lucked out because we’d gone primarily for raspberry picking, and we wound up being the only ones to do so!  Unfortunately, we apparently got there a week too late, so pickings (literally) were slim, but we did manage to bring home a quart of yummy fresh raspberries.

Raspberries that then sat in the refrigerator while everyone waited for the magical raspberry fairy to show up and DO something with.  This morning, she did!

I’d originally thought about doing apple muffins, as we also have a FULL supply of apples in the house right now, but I thought – the raspberries have a much shorter shelf life than the apples, so the raspberries would have to be sacrificed to our breakfast muffin diety.

Here’s what I did:

Raspberry Muffins

Ingredients:

• 1 egg
• 1/4 cup margarine
• 3/4 cup sugar
• 1 1/2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 cup fresh raspberries

Instructions:

Preheat your oven to 375° F. First cream together the egg, margarine and sugar.   In a separate bowl, combine the flour, baking soda, salt.  Add the dry ingredients to the egg/margarine/sugar mixer slowly, adding the milk as well.  Once the batter is mixed well, gently fold in the raspberries – do not use your mixer for this.  Just use a silicone spatula or something equivalent that won’t destroy your fruit.

Spray your muffin tins or use paper liners.  Fill them (I used my 1/4 cup measuring cup) and bake for approximately 20 minutes.

Let them cool longer than the whopping 2 minutes we did – otherwise, they’ll stick and you’ll have to scoop them out LOL

Enjoy!

Friday Food Fun

 

1. What time do you wake up on a normal work/school day?

Typically, I’m up around 6:30am

2. Do you eat breakfast?

Usually.

3. Do you like traditional breakfast foods? Which ones?

Yes, love bacon, ham, eggs, toast – whatever.

4. Do you prefer lunch/supper foods for breakfast? Which ones?

I will eat anything that’s easy and doesn’t make a lot of noise to make, since I’m up early. If I’ve made something for dinner the night before and there’s some leftover, I might eat that.

5. Do you ever eat breakfast for supper?

Pretty much never.

6. What are your favorite breakfast foods?
Poached eggs, ham, toast – or a bacon, tomato & cheese omelets. Yummmmmy.  Oh, and crispy homefries with all of it!

(not so) Wordless Wednesday – Apple Butter

 

Living in West Virginia, it is simply not possible to notice when apple season rolls around. There’s almost as many apple trees as corn stalks as people, I swear.

Last year, we found a great place to buy bushels of apples at a great price. So the first thing I did with them was to make apple sauce and apple butter.  I say that in that order because, according to www.pickyourown.org, that’s the order you need.  You make apple butter FROM apple sauce. 

I used their delicious recipe for the applesauce and apple butter, jarred it and finally, this weekend, popped the top on the last jar.  My only regret in this was using such big jars because we do not use it all that often and so it goes to waste.  However, you live and learn, right? So this year’s batch will go into smaller jars and get to be used up quickly!

This weekend, I baked some biscuits (not from scratch) and woke my family up to this.  IT WAS DELICIOUS!  Follow the link to pickyourown.org and make some this season.

Visit my other Wordless over at Coming to a Nursery Near You as well :)  Be sure to sign the Linky

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Tomato Basil Turkey Burgers

One of the best parts of summer is having tomatoes at the ready for whenever I feel like having something with tomato. Simple enough, no?  So when I picked up some turkey burgers to cook on the grill this Labor Day weekend, my first thought was “hmm… what do I put on them?” because well… turkey can be kind of bland.

My tomato crop in the garden has been rather lacking, but I managed to find a couple, and pulled a few basil leaves off the basil plant.  I was then ready for dinner!

I had bought the 93% lean turkey, and knew I’d have to watch them carefully because there’s not a lot of fat in there to burn off.  As soon as I put them on the grill, I sprinkled them with a McCormick’s roasted garlic and red pepper seasoning, sort of as an insurance policy.  Then I sliced my tomatoes, washed the basil and sprayed the buns with some non-stick spray.  After I flipped the burgers, I put the buns on the top level of the grill. 

After a few minutes – long enough to toast the buns a bit, I placed the basil leaves on the burger patties, and then placed the tomato slices on top of them – to keep them on there.  I closed the grill, ran in the house for the cheese.  I then topped the burgers with a slice of provolone cheese. 

On the bun, I just used some Kraft Olive Oil light mayo and this thing was TO DIE for.  Like, it was so good, I’m making them again tonight good.  Neglible amount of fat, huge on taste, and at about a buck a piece, not TOO bad on the wallet. Especially when you consider what a restaurant charges for something like this!

Yay me!

Italian Grilled Chicken & Mrs Dash

One of the toughest part of getting older is, for my husband and I at least, to cut down on the things that we've always enjoyed.   Salt, of course, is one of those things that makes EVERYTHING taste better, but does NOT do nice things for things like blood pressure – and of course, we’re both heavily cursed with family histories. So that means that we have to be especially mindful of our salt intake on a daily basis as well as educating our children about the dangers of excess so that they grow up healthier than we have.

Mrs. Dash has helped us do that.   Creating flavorful low-sodium meals for our family, without having them reaching for the salt shaker the minute the food hits their mouths, is made much easier with the variety of products that Mrs. Dash has available.  My favorite – or I should say, ONE of my favorites, is the italian medley, which I use in any manner of ways, including this one.

Grilled Italian Chicken

• 1 lb (or more) boneless chicken breast
• Mrs. Dash Italian Medley

Heat your grill up at least 5-7 minutes to be sure the grate is nice and hot.  While it’s heating, sprinkle the Mrs. Dash Italian Medley seasoning blend over the chicken breasts, both front and backside.  Once the grill is hot, place the chicken on the grill.  Leave it there for at least 5 minutes – do not mess with it.  Leave it alone!  After about 5 minutes, the chicken will have seared well on the grates and should be readily released when you grab it with your tongs.  Flip it and cook for another 3-4 minutes or until a meat thermometer registers 165 degrees F.

Enjoy! 

I serve this with a salad and everyone just LOVES it.  You could also serve it with some nice (no salt added) pasta sauce and pasta.  Let it cool and throw it in a salad.  There’s no limit!

I know I can be assured that the Mrs. Dash seasoning blend I choose for whatever I’m cooking will be safe for us to use, and it’s one less thing I have to worry about.  Win Win!

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I wrote this blog post while participating in the Mrs. Dash and TwitterMoms blogging program for a chance to get a $50 gift card. For more information on how you can participate, click here.  Thank you!

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Flavorful, Family Meal IdeasMore Mrs. Dash Recipes