Cooking with Coley

I have one question – who seriously gets full off of a Lean Cuisine?  Or a Healthy Choice?  Or any of those “healthy” meal options?  Sure I suppose they help with portion control, but it’s probably because the ravioli dishes come with 5 small raviolis.

So when I was sent Simply Sensible entrees, I must admit I approached them with skepticism.  How could can any pre-packaged healthy meal be satisfying? Apparently it’s possible.

The Biggest Loser (yes, like the TV show) unveiled these refrigerated, fully prepared, healthy meal options in January of 2011, and they are delightfully yummy! 

Simply Sensible Reviews

I was sent two samples to try—“Mediterranean-Style Chicken, Boneless Chicken Breast with rib meat in a White Wine & Rosemary Sauce” and “Bowtie Pasta and Zing Chicken, Boneless Chicken Breast with rib meat in a Sweet & Spicy Asian-Style Sauce and Brown Rice.”

Mediterranean-Style Chicken Nutrition Facts

I was never actually able to try the Mediterranean-Style Chicken because Ryan ate it when I wasn’t home (despite me telling him not to!).  I think that says something right there. I mean, what guy can’t resist a healthy pre-packaged meal?  No, Ryan’s not watching his calories, these meals just look that good!  And they taste it!

According to Ryan, the Mediterranean-Style Chicken was delicious—flavorful and filling.  Even the pasta was great unlike pasta found in most frozen entrees.

I was a big fan of the Zing Chicken.  It was more tasty than any Asian style Lean Cuisine I’ve had to date, and despite being healthy it definitely didn’t compromise in taste. The sauce offered a perfect combination of salty and sweet.

Also of note, the entrees are endorsed by the American Heart Association and pack in protein but skip the trans fats.

The portion sizes were pleasing—when I first opened the box I underestimated how much rice and chicken there was!

Each box offers 2 servings. Coming in at only 250 calories per serving, you can still eat the whole box and not feel guilty if it’s your entire dinner.  The box suggested adding broccoli, but I didn’t have any fresh veggies so I ended up just eating the entire box.  When I try them again, I’ll have veggies on hand and aim to just mix them with 1 serving.

While the meals are not as convenient for a work lunch option (you have to empty out the package into a bowl to microwave or sautee on the stove—I did the latter), they are an excellent dinner choice when you worked a late night or just don’t feel like cooking.

Unfortunately, right now they are only sold at Publix, so I can’t get them in Boston, but hopefully we’ll see them in grocers nationwide soon.

Quite the title huh?  Despite the focus of my blog being on cooking and food, it seems remiss if I don’t mention my very exciting engagement!  Yes, I’m happy to share that I got engaged on Thursday!

But don’t worry, I can quickly tie it to food.  After the very special moment, Ryan took me on a surprise celebratory dinner at O Ya in Boston–named by many as the best restaurant in America.

Champagne, sake and incredibly refined menu options like Salmon Tataki with torched tomato, smoked salt, onion aioli and Fried Kumamoto Oysters with yuzu kosho aioli, squid ink bubbles topped off the already best night of my life.

Yesterday we flew to San Francisco, so we’re continuing the celebration with my oldest and bestest friend and then headed to Whistler on Monday.  I’ll be sure to report back with the trip’s food highlights (burittos and dim sum already on the list!).

I’ve only made bruschetta a few times in my life.  My first couple attempts just weren’t up to par.   Sure it was edible, but something just wasn’t quite right.

So when I made it for an appetizer a couple weeks ago, I dialed up Mom to run through her favorite recipe.  She reassured me that it was simple.  Just a few basic ingredients and a little time can create an extraordinary dish.  I could tackle this.

Me vs. Bruschetta round 3.

I did it!  I created an absolutely amazing version.  And with my mom’s guidance, I also figured out my aforementioned problem.  The key to a good bruschetta is good tomatoes.  Oh and also giving yourself some extra time to allow the ingredients to marinate.  So if you can remember those two things, then you too can master this simple recipe.

What you’ll need (for 15-20 pieces):

• 4 large Tomatoes (vine or roma – you want ripe and sweet), chopped with all the juices
• Fresh basil, large handful chopped
• Fresh garlic, minced (2 or 3 cloves)
• Extra Virgin Olive Oil (EVOO), 2 tbsp
• Salt & Pepper to taste
• Fresh grated parmesan cheese as garnish
• French baguette or similar bread — I used a homemade loaf made by Ryan’s co-worker, thanks David!

Procedure:

• Mix tomatoes (with the juices), basil, garlic and 1 tbsp EVOO
• Add salt and pepper to taste
• Let it marinate for at least an hour in order to extract flavors
• When ready to serve, slice 15-20 thin slices of bread
• Lightly brush additional EVOO on one side of each piece and grill (or pan fry) on medium for a minute or two each (until lightly toasted)
• Top each piece generously with bruschetta mixture
• Sprinkle fresh grated cheese on top and serve

I haven’t met many people who don’t like potato skins. I mean bacon + cheese + potato = a winning combination. Plus it’s the trifecta of salty, creamy and crunchy that makes them such an irresistible treat.

Unfortunately, potato skins tend not to be the healthiest of snacks (yea, back to that bacon, cheese and potato combo).  So last weekend when I was craving them for the Super Bowl, I said  to myself, “Self, why not make a homemade potato skin?  You know, a healthier version?”

I happily obliged (yes, to myself) and set out on my mission to deliver a yummy twist on the classic potato appetizer.

Healthier Potato Skin Recipe:

What you’ll need (for 20 potato skins — a combo of bacon skins, bacon and broccoli skins and broccoli-only skins)

• 10 small white potatoes, halved
• Light sour cream
• Part skim or 2% shredded cheddar cheese; approximately 1/2 cup
• 1 small bunch boiled broccoli (chopped small and cooked until soft – approximately 1/3 cup)
• Chopped scallions, about 1/4 cup — for garnish
• 10 slices bacon cooked and crumbled
• Salt and pepper

Procedure

• Roast halved potatoes for approximately 30 minutes at 350 degrees (or until inside is soft)
• Once potatoes are cooked, let cool for a bit and then scoop out the insides leaving nearly only the skin (you want the potatoes cool enough that they don’t burn your hands, but if they’re cold, they’re harder to scoop)
• Put insides into a bowl
• Mix about 1/3 cup cheese and a couple scoops of sour cream into the potato filling (if the cheese doesn’t melt, put it in the microwave for a minute)
• Add salt and pepper to taste
• Stuff non-bacon/broccoli only skins (you’ll want to stuff it with the filling and mix in broccoli by hand)
• Add nearly all of the bacon crumbles to the remaining filling (leave a small handful of bacon out to top the skins)
• Stuff each potato with bacon filling mixture (adding broccoli to skins as desired)
• Top each with remaining bacon and cheese
• Bake skins for another 15 minutes on 350 degrees
• Garnish with scallions and additional sour cream for dipping

Oh and in the spirit of the Super Bowl, I also attempted to make my first batch of homemade mini cupcakes. Although the recipe isn’t ready for primetime, they did look awfully cute.  (We were clearly  routing for the Packers since our beloved Patriots weren’t playing).  

I drink a lot of water – upwards of 100 oz a day, every day.  And let me make this clear, when I say water, I am referring to that good ol’ fashion stuff that comes out of the tap or a filter. What I don’t mean are those artificially flavored waters. You’ll rarely catch me drinking those. From Dasini to Aquafina FlavorSplash, I always end up being disappointed. While the flavors are just fine, it’s that lingering aftertaste of artificial sweeteners that is a huge turnoff.

Until recently, I had basically given up on trying new brands or flavors. Kind of a bummer because sometimes I am seeking a no calorie water alternative.  Well good news for me (and you!), I just learned that there is another option out there. Something refreshing.  Something natural.  A water with flavor but without the calories and artificial flavors I’ve come to expect.  It’s Hint water.

That’s right. Hint stands by the motto, “Drink water, not sugar,” and serves up nature’s purest beverage accented with a hint of natural flavor. To give you a better idea of what Hint tastes like, imagine a glass of water with a fresh squeezed lime.  That’s it.  Just refreshing, light and crisp.  Fantastic.

There are 10 different flavors, and to date I’ve tried six of them and loved all of them.  Picking a favorite is tough, but the Blackberry and Raspberry-Lime rise to the top.

You can find Hint at Whole Foods and other national retailers including D’Agostinos and Stop & Shop.