Secrets from a Nutritionist

Ever look at ingredients in a recipe and think to yourself "man, I wish I could take that out, but what would I substitute it with?" or "I have these ingredients but I don't want to be eating casserole for the next 5 days.  What else can I do with this?"

Here is a quick slideshow of 30 tips/tricks from a nutritionist.  I will definitely be looking back at this for ideas when I get stuck with no ideas in the kitchen.

Chewy Oatmeal-Coconut-Craisin Cookies

Once in awhile you crave that chewy dessert without all the sweet.  Something a little more healthy than the refined, plastic-wrapped, corn syrup coated candy.  These cookies were inspired by Catherine, Lena, and the Pioneer Woman's original cookie recipe.  Here's my "healthier" twist (which is generally a combination of several of my favorite ingredients from different recipes) and with it comes raving reviews by my co-workers and family members.  

Enjoy!

1 cup Sweet Butter, Softened

3/4 cup Packed Brown Sugar

2 teaspoons Honey

2 teaspoons Vanilla Extract

2 large Eggs

1-1/2 cup All-purpose Flour

1 dash cinnamon

1 teaspoon Salt

1/2 teaspoon Baking Soda

3 cups Old Fashioned Oats

Mix-ins (craisins, coconut, pecans and/or semi-sweet chocolate chips) -optional

Cream the butter and brown sugar.  Add honey and vanilla extract.  Beat in eggs one at a time.  In another bowl, mix together flour, cinnamon, salt and baking soda.  Gradually add dry ingredients to butter/sugar/egg mixture 1/3 at a time until mixed just enough.  Mix in oats (with mixer or by hand if necessary).  Add mix-ins if desired- coconut/craisin, chocolate chip/pecans, or all the above are great combos!

I enjoy bite-sized cookies... that way you can eat more!  ^_~ Press the cookies as flat as desired, since the cookie will expand very little.  At 350*, bake for 10-11 minutes.  Bake longer for crispier cookies.  Let cool on rack before serving.  

Note:  this is not a very sweet cookie, which makes it all the better.  The thicker the cookie is on the sheet before baking, the more chewy center there is (and the rounder the cookie is).  

Chicken Cordon Bleu

At my attempt to purge all baking due to lack-of-oven in the guest house of Santa Barbara, I began going through withdrawals.  It was then when my coworker/friend offered baking night at her place.  She shared a family recipe they would make as if it were the next day's daily dinner, but it was absolutely delicious.  Simple yet tasteful... how many things can you make that have those categories?

Well, here you go.  :)

Chicken Cordon Bleu
6 servings

3 chicken breasts, sliced in half long ways
6 slices swiss cheese
6 slices ham
flour
egg white
seasoned panko or bread crumbs



Preheat oven to 375.  Pound chicken flat with tenderizer (best with saran wrap to prevent sticking).  Layer 1 slice of cheese and ham, then roll.  Toothpick to form shape.

Spray baking sheet and place chicken rolls on sheet.  Place in freezer for 10-15 minutes.  Remove toothpicks, then dip chicken rolls thoroughly in flour, then egg white, then panko.  Place on pan, bake for 20-40 minutes (depends on how thick the chicken is).

You can also make a parmesan cream rouge using melted butter, flour, cheese, mustard, salt
and Worcestershire sauce to sauce it up a bit.