Monthly Archives: January 2006

Food Porn: Berry Yogurt Parfait and English Muffin

This is my 7.5 point breakfast. Here’s the breakdown:
Weight Watchers English Muffin – 1 pt
8 oz. Dannon Lite ‘n Fit Vanilla Yogurt – 2.5 pts
1 cup strawberries – .5 points
1/8 cup blueberries – 0 points
1/8 c. granola – 1 point
1 tbsp. peanut butter – 2 points
1/2 tbsp. boysenberry jam – .5 points

Boring? Yes, but very good. I managed to find some really nice berries at the grocery store that didn’t set me back too much. Can’t wait until summer when berries are in season. What truly sets it apart is the peanut butter on the english muffin – fresh ground honey roasted peanut butter from Whole Foods is the best!

Tomorrow is going to be a challenge since I’m having company over for Cuban night. I’m going to pre-cook the ropa vieja and the black beans today, so there’s not as much work tomorrow, and maybe I can get some water aerobics in.

Food Porn: Pizza and Orange

My 7 point lunch:
South Beach Diet Chicken Vegetable Pizza – 6 pts
1 medium orange – 1 pt

They must have changed the recipe on the pizza – it’s a lot more…something (can’t put my finger on it) than it used to be. Some kind of spice, not sure what. Don’t think I’ll be getting it again after this, although I do dig the wheat crust on the pizza. I’ll have to try to reproduce the crust at home. Oranges, as always, are yummy.


Food Porn: Balsamic Peaches and Pork over Brown Rice

I made an old standby, Balsamic Peaches and Pork – a recipe I got out of Cooking Light magazine.

As shown, 12 points. I ate the pork chops and only about 1/2 cup of the rice and peach mixture, so I calculated what I ate to be about 7.5 points.

Skillet Pork with Sweet Balsamic Peaches and Brown Rice

Skillet Pork with Sweet Balsamic Peaches

Use juicy, fresh peaches for this dish. Frozen peaches will not achieve the rich glazed result. Fresh peaches also add a sweet fragrance.

1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1/8 teaspoon salt
1 cup finely chopped onion
1 1/4 cups finely chopped peaches (about 3)
2 tablespoons dark brown sugar
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 teaspoons balsamic vinegar
1/8 teaspoon crushed red pepper

Combine first 3 ingredients; sprinkle evenly over both sides of chops. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until done.
Place chops on a serving platter, and sprinkle evenly with 1/8 teaspoon salt. Keep warm.

Add onion to skillet; cook 4 minutes or until tender. Stir in peaches and remaining ingredients. Cook 3 minutes or until slightly thick, stirring constantly. Serve peach mixture with chops.

Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup peach mixture)

CALORIES 215(23% from fat); FAT 5g (sat 1.7g,mono 2.2g,poly 0.6g); PROTEIN 24.9g; CHOLESTEROL 71mg; CALCIUM 35mg; SODIUM 289mg; FIBER 2.1g; IRON 1.4mg; CARBOHYDRATE 17.4g

Food Porn: Chicken Schnitzel and Spaetzle

I broke in my new iron skillets tonight by making chicken schnitzel and iron skillet spaetzle.

We went to Easton Town Center today so I could pick up something I needed at Restoration Hardware, and across the street was a Crate and Barrel. I’ve never been in one before, so we decided to check it out. I went a bit crazy in the kitchen section, and one of the items I purchased was individual sized cast iron pans.

So in the spirit of craving some really yummy German comfort food, I decided to break them in.

The first thing I made was Chicken Schnitzel. I had some chicken breast in the fridge that I needed to use soon, so this seemed like a natural choice to go with the spaetzle because I remember it from when I was a kid. I’m used to eating Schnitzel with veal, so this was a bit different, but still very tasty. I especially like what the fresh bread crumbs did to the dish, so I’ll probably be making this one again. I didn’t make the sauce because it didn’t really seem necessary, and I used Enova to cut down on the fat content.

What I made to go with it was my interpretation of the German Spaetzle and Cheese at Spagio. This is one of my favorite dishes, but I haven’t been able to try it at home yet because up until now I hadn’t had the proper cookware. I started with a basic Spaetzle recipe – this is a good base recipe because it’s nice and light and eggy and not too doughy like a lot of spaetzle turns out – to which I added 3 shallots caramelized in butter. I topped it with shredded gruyere cheese and put it under the broiler for about 10 minutes to brown. Not exactly Chef Hubert’s dish, but still very tasty and definitely hit the spot!

Now on to have some Cheesecake Factory Godiva Chocolate Cheesecake for dessert. 🙂