Thursday, December 16, 2010

Baked Berry Oatmeal

2 ½ Cups Regular Rolled Oats
½ Cup Steel- Cut Oats
2 Tsp. Baking Powder
½ Tsp. Salt
½ Tsp. Ground Cinnamon
2 Cups Milk
1 Egg, Beaten
1/3 Cup Applesauce
¼ Cup Cooking Oil
¼ Cup Honey
¼ Cup Packed Brown Sugar
2 Cups Fresh or Frozen Strawberries

Preheat oven to 400 degrees F. in a large bowl stir together rolled oats, steel cut oats, baking powder, salt and cinnamon; set aside. In a medium bowl combine milk, egg, applesauce, oil, honey, and brown sugar; add to oat mixture and stir until combined. Pour into greased 2 quart soufflé or casserole dish. Bake uncovered 20 minutes. Remove from oven, stir mixture and fold in berries. Bake uncovered for 20 additional minutes or until lightly browned. Spoon into bowls. Serve with yogurt and pour warmed strawberry jam of the top if desired.

The Fresh Market Recipes

Shrimp and Pear Salad with Pomegranate Dressing

1 Lb. 16- 20 Count Shrimp, Peeled and Deveined, Tail Off
2 Tsp. Olive Oil
2 Tsp. Lemon Dill Seafood Rub
½ Cup Cranberry Lime European Soda
½ Cup Pomegranate Cranberry Chutney
¼ Cup Shallots, Mixed
1 Tsp. Dijon Mustard
2 Tbsp. Extra Virgin Olive Oil
Salt and Black Pepper to Taste
6 Cups Mixed Green Lettuce Leaves
2 Pears, Cored and Diced
½ Cup Pecan Halves, Toasted
½ Cup Organic Dried Cranberries

Prepare medium- hot fire in charcoal grill with cover, or preheat gas grill to medium- high. When grill is ready, brush grill rack with oil. To prepare shrimp: combine shrimp, olive oil, and spice rub in a large bowl and toss. Place shrimp on grill rack, cover, and cook about 3-4 minutes on each side. Set aside and keep warm. To prepare salad: in a small saucepan, combine soda, chutney, shallots, mustard, and oil; whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes.) Remove from heat and season to taste with salt and black pepper. Place greens in a large bowl. Top with pears, toasted pecans, dried cranberries, and shrimp. Drizzle vinaigrette over salad just before serving.

The Fresh Market Recipes

Green Bean Casserole

2 ½ lbs. French Beans, with Stems Snapped Off
2 Tbsp. Butter
5 Cipollini Onions, thinly Sliced
2 Tsp. Paprika
Pinch of Cayenne Pepper
½ Tsp. Freshly Ground Pepper
½ Tsp. Salt
½ Lb. Chanterelle Mushrooms, Rinsed and Coarsely Chopped
8 Oz. Baby Portobello Mushrooms, Sliced
4 Tbsp. Flour
2 Cups Chicken Stock
½ Cup Crème Fraiche
1 Tbsp. Lemon Juice
1 (4Oz) Packages Lars Crispy Onions

In a large pot of salted boiling water, add French beans and blanch until just tender, about 5 minutes. Drain beans immediately and rinse with cold water, then pat dry. Cut beans in half and set aside. Over medium heat, melt butter in a large, deep sauté pan. Add onions and sauté for approximately 5 minutes or until translucent. Add paprika, cayenne pepper, ground pepper, and salt, stirring until combined. Stir in mushrooms, cover and cook for 5 minutes. Uncover mushroom mixture and cook an additional 5 minutes, stirring occasionally. Gradually add flour to mushroom mixture, stirring to combine. Gradually add chicken stock, about ½ cup at a time stirring constantly until all stock has been added and mixture is smooth. Bring sauce to simmer and cook for an additional 5-8 minutes or until sauce has thickened. Once thickened, stir in crème fraiche, lemon juice, and French beans. Simmer, stirring occasionally until beans are heated through, about 8 minutes. Preheat oven to 400 degrees F. transfer French bean mixture to a 9x13 glass or ceramic baking dish. Bake casserole for 20 minutes or until bubbling. Remove from oven and top with 1 ½ containers Lars Crispy Onions, cover the top completely.

The Fresh Market Recipes

Lemony Fusilli with Chicken, Zucchini, and Pine Nuts

2 Tsp. Salt
8 Oz. Whole Wheat Fusilli
2 Tbsp. Olive Oil
2 Slender Zucchini, Halved Lengthwise, Sliced into ¼ Inch Thick
5 Scallions, Chopped
¼ Cup Pine Nuts
Small Pinch Red Pepper Flakes
12 Oz. Boneless, Skinless Chicken Breasts, Cut into Bite Size Pieces
5 Large Basil Leaves, Sliced
¼ Cup Grated Parmesan (Optional)

Bring a large pot of water with 2 tsp of the salt to a boil; add the fusilli. Cook until al dente. Warm 1 tbsp. of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, and red pepper flakes and ½ tsp of salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes. Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince ½ tsp of the peel and discard the rest. Squeeze half the lemon over the zucchini. Turn heat to medium- high and swirl in remaining olive oil. Add the chicken, minced lemon peel and remaining salt and cook, stirring, until golden, about 7 minutes. Drain fusilli, reserving ¼ cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1-2 minutes. Transfer to a bowl and top with basil, and if using, parmesan.

Fitness Magazine

Slim and Trim Potato Salad

4 Medium Potatoes (About 1 1/3 lbs)
2/3 Cup Low- Fat Mayonnaise
1 Stalk Celery, Thinly Sliced (1/2 Cup)
½ Green Sweet Pepper, Chopped (1/3 Cup)
¼ Cup Chopped Onion
1 Tbsp. Yellow Mustard
1 Tsp. Cider Vinegar
¼ Tsp. Salt
¼ Tsp. Black Pepper
1 Hard Cooked Egg, Coarsely Chopped

Wash potatoes and cut into 1 inch cubes, leaving skin on. In a covered saucepan, boil potatoes in enough water to cover 20 to 25 minutes or until just tender. Drain well. In a large bowl, combine mayonnaise, celery, salt, pepper, onion, mustard, vinegar, and green pepper. Add potatoes and egg to mayonnaise mixture. Toss lightly to mix. Cover and chill in the fridge at least 6 hours or up to 24 hours.

Fitness Magazine

Pasta Salad with Tomatoes and Bleu Cheese

3 Tbsp. Extra- Virgin Olive Oil
2 Tsp. Cider Vinegar
2 Large Garlic Cloves, Minced
2 Tsp. Chopped Fresh Marjoram
1 Tsp. Salt
Pinch Red Pepper Flakes
¾ Lb. Cherry Tomatoes (About 3 Cups) Quartered
1 Lb. Farfelle
1 Cup Baby Arugula
2 Oz. Crumbled Blue Cheese (About ½ Cup)
Freshly Ground Pepper, To Taste

In a bowl, whisk together the oil, vinegar, garlic, marjoram, salt and red pepper flakes. Add the tomatoes and toss to combine; set aside. Cook the farfelle according to package directions until al dente. Drain and transfer to a large bowl. Pour the tomato vinaigrette over pasta and toss well; cool to room temperature and then mix in the arugula, blue cheese and black pepper.

Fitness Magazine

Roast Beef and Cheddar Roll Ups

4 Oz. Cream Cheese, Softened
2 Tbsp. Prepared Horseradish
4 Large Flour Tortillas
1 Head Romaine Lettuce, Tough Ribs Removed
8 Oz. Thinly Sliced Deli Roast Beef
4 Oz. Cheddar, Thinly Sliced

In a small bowl, combine the cream cheese and horseradish. Spread evenly over each tortilla. Layer the tortillas with lettuce, roast beef, and cheddar and roll up. Serve.

Real Simple Magazine

Pasta Salad with Asparagus and Lemon

8 Oz. Penne (1/2 Box)
1 lb Asparagus Cut into 1 Inch Pieces, Ends Trimmed
¼ Cup Parmesan Pieces (1 Oz)
2 Tbsp. Extra- Virgin Olive Oil
1 Tbsp. Fresh Lemon Juice
1 Tsp. Grated Lemon Zest
Salt and Black Pepper

Cook the pasta according to package directions and add the asparagus during the last 3 ½ minutes of cooking. Drain the pasta and asparagus and rinse under cold water to cool. Transfer to a large bowl. Add the parmesan, oil, lemon juice and zest, ½ tsp salt and ¼ tsp black pepper and toss to combine.

Real Simple Magazine

Sweet and Spicy Chicken

1 Tbsp. Olive Oil
1 Tbsp. Chili Powder
1 Tbsp. Brown Sugar
1 Tsp. Dried Oregano
Salt and Black Pepper
1 3 ½ - 4 lb Chicken, Cut into 10 Pieces

Heat oven to 400 degrees F. in s small bowl, combine the oil, chili powder, sugar, oregano, ¾ tsp salt, and ¼ tsp. pepper. Pat the chicken dry with paper towels. Place the chicken in a roasting pan and rub with the spice mixture. Roast until cooked through, 45-50 minutes, Serve hot, room temperature, or chilled.

Real Simple Magazine

Heart Healthy Halibut with Sugar Snap Pea Salad

1 Tbsp. Fresh Lime Juice
1 Tsp. Grated Fresh Ginger
2 Tbsp. Olive Oil
Salt and Black Pepper
12 Oz. Sugar Snap Peas (4 Cups) Strings Removed
1 Small Red Onion, Thinly Sliced
1 Tbsp. Sesame Seeds, Toasted (Optional)
4 6Oz Pieces Halibut Fillet
1 Lime, Cut into Wedges

In a large bowl, combine the lime juice, ginger, 1 tbsp. of the oil, and ¼ tsp each salt and pepper. Add the snap peas, onion, and sesame seeds, if using, and toss to coat. Heat the remaining tablespoon of oil in a large non- stick skillet over medium- high heat. Season the fish with ½ tsp salt and ¼ tsp pepper. Cook until opaque throughout, 3-5 minutes per side. Serve with the salad and lime wedges.

Real Simple Magazine

Grilled Chicken and Spinach Quesadillas

1 2-2 ½ lbs Rotisserie Chicken, Meat Shredded
4 Cups Baby Spinach (About 3 Oz)
1 ½ Cups Grated Monterey Jack (6 Oz)
4 Large Flour Tortillas
1 Avocado, Diced
½ Cup Store- Bought Fresh Salsa
¼ Cup Sour Cream

Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese. Dividing evenly, place the mixture on one half of each tortilla. Fold the other half over to cover. Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3-4 minutes per side. Serve with the avocado, salsa, and sour cream.

Real Simple Magazine

Indonesian Pilaf

2 Packages of Kashi 7 Whole Grain Pilaf
1 Cup Whole Peanuts
4 Tsp. Toasted Sesame Oil
3 Cloves Organic Garlic, Sliced
1 Medium Organic Red Onion, Diced
½ Tsp. Cumin
½ Tsp. Coriander
¾ Cup Organic Raisins
1 Large Organic Carrot, Cut into Matchsticks
1 Cup Organic Red Cabbage, Diced
1 Pinch Salt
¼ Cup Water
1 Organic Red Bell Pepper, Seeded and Diced
½ Bunch Cilantro, Coarsely Chopped
4 Tbsp. Naturally Prepared Soy Sauce
2 Tbsp. Brown Rice Vinegar
2 Tsp. Fresh Ginger Root, Grated
1 Tsp. Crushed Red Chili Flakes
2 Tsp. Evaporated Cane Juice Crystals

Cook Kashi pilaf according to package directions and set aside. Dry toast peanuts in a small skillet until golden brown and set aside. Sauté garlic and onion in first 2 tsp of sesame oil in a large skillet until limp. Add cumin and coriander and stir. Add raisins, carrots, cabbage, salt, water, and stir well. Cover with lid. Reduce heat to low; simmer for 3 minutes then remove from heat. In a large mixing bowl, combine sauté mixture with cooked pilaf, red bell pepper, cilantro, and toasted peanuts; mix well. In a small bowl, combine remaining ingredients, whisk together; add to pilaf mixture, stir well and enjoy. recipes

Baby Back Ribs with Honey Mustard Glaze

2 Tbsp. Brown Sugar
1 Tbsp. Paprika
1 Tsp. Dry Mustard
1 Tsp. Dried Oregano
Salt and Black Pepper
4 lbs Baby-Back Ribs (2-3 Racks)
½ Cup Dijon Mustard
½ Cup Balsamic Vinegar
¼ Cup Honey

Heat oven to 275 degrees F. Make the rub: in a small bowl, combine the brown sugar, paprika, dry mustard, oregano, 2 tsp salt, and ½ tsp black pepper. Place the ribs on a large rimmed non- stick baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2-2 ½ hours. Meanwhile, make the sauce: in a small bowl, combine the Dijon mustard, vinegar, and honey. Transfer ½ cup of the sauce into a small bowl for serving. Heat grill to medium- high. Grill the ribs, basting them with the remaining sauce and turning occasionally, until just beginning to char, 4-5 minutes. Serve with the reserved sauce.

Real Simple Magazine

Classic Barbeque Spare Ribs

1 Tbsp. Chili Powder
1 Tbsp. Ground Coffee
1 Tsp. Ground Cumin
4 Tbsp. Brown Sugar
¾ Tsp. Cayenne Pepper
Salt and Black Pepper
6 Lbs. Spare Ribs (2 Racks) Trimmed of Excess Fat
¾ Cup Ketchup
1/3 Cup Apple Cider Vinegar
¼ Cup Molasses
2 Tbsp. Tomato Paste

Heat oven to 275 degrees F. Make the rub; in a small bowl, combine the chili powder, coffee, cumin, 2 tbsp. of the brown sugar, 1.2 tsp. cayenne, 2 tsp. salt and 1 tsp black pepper. Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2 ½ to 3 hours. Meanwhile, make the sauce; in a saucepan, combine the ketchup, vinegar, molasses, tomato paste, and remaining 2 tbsp. of sugar and ¼ tsp of cayenne, and ½ tsp. black pepper. Simmer, stirring occasionally, until slightly thickened, 8-10 minutes. Transfer ½ cup of the sauce into a small bowl for serving. Heat grill to medium- high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4-5 minutes. Serve with the reserved sauce.

Real Simple Magazine

Orzo Salad with Zucchini and Feta

8 Oz. Orzo (1/2 Box)
3 Tbsp. Olive Oil
3 Tbsp. White Wine Vinegar
½ Tsp. Crushed Red Pepper
Kosher Salt and Black Pepper
1 ¼ lb. Small Zucchini (3-4) Cut into Half Moons
8 Oz. Feta, Crumbled (2 Cups)
¼ Cup Chopped Fresh Dill

Cook the orzo according to package directions. Drain and run under cold water to cool. Meanwhile, in a large bowl, combine the oil, vinegar, red pepper, ¾ tsp salt, and ¼ tsp pepper. Add the zucchini and let marinade, tossing occasionally, for 20 minutes. Add the orzo, feta, and dill to the zucchini mixture and toss to combine.

Real Simple Magazine

Tangy Red Cabbage Slaw

½ Cup Fresh Orange Juice
¼ Cup Fresh Lime Juice
2 Tbsp. Olive Oil
2 Tbsp. Brown Sugar
Kosher Salt and Black Pepper
½ Medium Red Cabbage (About 1 ½ lbs,) Cored and Shredded
2 Large Carrots (About ½ lb,) Grated
¾ Cup Chopped Fresh Cilantro

In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 tsp. salt, and ½ tsp. pepper. Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving.

Real Simple Magazine

Vegetarian Tacos with Spinach, Corn, and Goat Cheese

1 Tbsp. Olive Oil
1 14 Oz. Package Extra Firm Tofu, Drained, Patted Dry, and Crumbled
1 ½ Tsp. Chili Powder
Kosher Salt and Black Pepper
1 10 Oz. Package Frozen Corn (2 Cups) Thawed
1 5 Oz. Package Baby Spinach (About 6 Loosely Packed Cups)
8 Small Flour Tortillas, Warmed
¾ Cup Crumbled Fresh Goat Cheese (3 Oz)
¾ Cup Store- Bought Refrigerated Salsa

Heat the oil in a large non-stick skillet over medium- high heat. Add the tofu, chili powder, ½ tsp. salt, ¼ tsp. pepper. Cook, tossing occasionally, until golden brown, 4-5 minutes. Add the corn and cook, tossing, until heated through, about 2 minutes. Add the spinach and ¼ tsp. each salt and pepper and toss until wilted. Fill the tortillas with the tofu mixture, goat cheese, and salsa.

Real Simple Magazine

Black Bean Soup with Roasted Jalapeno Salsa

2 Tbsp. Plus 2 Tsp. Olive Oil
1 Large Poblano or Green Bell Pepper, Chopped
2 Cloves Garlic, Chopped
Kosher Salt and Black Pepper
1 Tsp. Ground Cumin
2 15.5 Oz. Can Black Beans, Rinsed, or 1 Heaping Cup Dried Black Beans, Soaked and Cooked
1 12 Oz. Bottle Lager Beer
3-4 Jalapenos, Halves and Seeded
½ Cup Fresh Cilantro Leaves
2 Tbsp. Fresh Lime Juice

Heat 2 tbsp. of the oil in a large pot over medium heat. Add the poblano, garlic, and all but 1/3 cup of the chopped onion. Season with ¾ tsp. salt and ½ tsp pepper. Cook, stirring occasionally, until the vegetables are tender, 8-10 minutes; stir in the cumin. Heat broiler. Add the beans, lager, and ½ cup water to the pot. Mash some of the beans with a fork or potato masher and bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup is slightly thickened, 6-8 minutes. Meanwhile, place the jalapenos on a broiler proof baking sheet and broil until charred, 2-3 minutes. Slice crosswise and, in a small bowl, toss with the cilantro, lime juice, and the remaining 1/3 cup of chopped onion and 2 tsp. of oil, and ¼ tsp. each salt and pepper. Serve with the soup.

Real Simple Magazine

Grilled Lemon Chicken with Cabbage and Corn Slaw

2 Tsp. Honey
2 Tbsp. Plus 1 Tsp. Olive Oil
5 Tbsp. Fresh Lemon Juice
Kosher Salt and Black Pepper
¼ Small Green Cabbage (1/2 lb.) Cored and Shredded
1 Red Bell Pepper, Thinly Sliced
1 Cup Corn Kernels (From 1-2 Ears, or Thawed if Frozen)
4 6Oz. Boneless, Skinless, Chicken Breasts

In a large bowl, whisk together honey, 2 tbsp. of oil, 2 tbsp. of lemon juice, ½ tsp salt, and ¼ tsp pepper. Add the cabbage, bell pepper, and corn and toss to combine. Heat grill to medium- high. Rub the chicken with the remaining tsp. of oil and season with ½ tsp each salt and pepper. Frill the chicken, basting often with the remaining 3 tbsp. of lemon juice, until cooked through, 5-6 minutes per side. Serve with the slaw.

Real Simple Magazine

Barbeque Sauce

1 Tbsp. Olive Oil
½ Small Onion, Finely Chopped
1 Clove Garlic, Finely Chopped
1 Cup Ketchup
¼ Cup Cider Vinegar
¼ Cup Molasses
2 Tbsp. Brown Sugar
2 Tbsp. Dijon Mustard
2 Tsp. Worcestershire Sauce
1 Tbsp. Chili Powder
¼ Tsp. Cayenne Pepper (Optional)
Kosher Salt and Black Pepper

Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, until softened, 3-5 minutes. Add the ketchup, vinegar, molasses, brown sugar, mustard, Worcestershire sauce, chili powder, cayenne (if using,) ¾ cup water, ¼ tsp. salt, and ½ tsp. pepper. Simmer gently, stirring occasionally, until slightly thickened, 12-15 minutes. The sauce will keep in the refrigerator for up to 2 weeks. To use: baste poultry, meat, or seafood with the sauce during the last few minutes of grilling. Serve extra sauce on the side for dipping.

Real Simple Magazine

Rigatoni Peperonata

¼ Cup Pine Nuts
12 Oz Rigatoni (3/4 Box)
¼ Cup Olive Oil
3 Bell Peppers (Preferably Red and Yellow,) Cup into ½ Inch Pieces
½ Cup Pitted Kalamata Olives, Halved
¼ Cup Chopped Fresh Flat Leaf Parsley
2 Tbsp. Chopped Capers
2 Tbsp. Red Wine Vinegar
¼ Tsp. Crushed Red Pepper
Kosher Salt and Black Pepper

Heat oven to 400 degrees F. Spread the pine nuts on a rimmed baking sheet and toast, tossing occasionally, until golden brown, 4-6 minutes. Cook the pasta according to the package directions. Meanwhile, heat the oil in a large skillet over medium- high heat. Add the bell peppers and cook, stirring occasionally, until tender, 5-6 minutes. Add the olives, parsley, capers, vinegar, crushed red pepper, and ¼ tsp. each salt and pepper and cook, stirring, until heated through, 1 -2 minutes. Add the pasta and pine nuts to the skillet and cook, tossing for 1 minute.

Real Simple Magazine

Spinach, Shrimp, and Avocado Salad


Salted Water

3 Tbsp. Lemon Juice

3 Tbsp. Olive Oil

1 Tbsp. Chopped Capers

½ Tsp. Honey

Salt and Pepper

8 Cups Spinach

4 Chopped Plum Tomatoes

1 Sliced Avocado


Cook the shrimp in simmering salted water until opaque, 3-5 minutes; cool. In a bowl, whisk together lemon juice, olive oil, capers, and honey; season with salt and pepper. Toss with spinach, plum tomatoes, avocado and shrimp.

Real Simple Magazine

Easy Shrimp Bisque

Salt and Pepper
2 Tbsp. Brandy
2 14.5 Oz. Tomato Soup
1 Cup Heavy Cream

Chop the shrimp and season with salt and pepper. In a medium saucepan, cook in butter over medium heat until opaque, 3 to 4 minutes; remove. Ass 2 tbsp. brandy to the pan, then two 14.5 ounce cans tomato soup and 1 cup heavy cream; simmer for 5 minutes. Serve with the shrimp and chopped chives.

Real Simple Magazine

Easy Granola

4 Cups Old- Fashioned Rolled Oats (Not Quick Cooking)
1 Cup Sliced Almonds
½ Cup Shredded Coconut (Preferably Unsweetened)
¼ Cup Unsalted Pepitas (Hulled Pumpkin Seeds) or Shelled Sunflower Seeds
½ Cup Pure Maple Syrup
2 Tbsp. Canola Oil
½ Tsp. Kosher Salt
1 Cup Dried Fruit (Such as Cherries, Cranberries, Raisins, or Currants)

Heat oven to 350 degrees F. On a rimmed baking sheet, toss the oats, almonds, coconut, and Pepitas with the maple syrup, oil and salt. Bake, tossing once, until golden and crisp, 25 to 30 minutes. Add the dried fruit and toss to combine. Let cool. The granola will keep in an airtight container in a cool, dry place for up to 3 weeks.

Real Simple Magazine

Cheesy Baked Pasta with Spinach and Artichokes

8 Oz. Mezzi Rigatoni or Some Other Short Pasta (1/2 box)
1 14 oz. Can Artichoke Hearts, Rinsed and Quartered
1 9Oz. Package Frozen Creamed Spinach, Thawed
¼ Cup Grated Parmesan (1 Oz.)
2 Cups Grated Mozzarella (8Oz.)
Black Pepper

Cook the pasta according to the package directions. Drain and return it to the pot; Heat broiler. Add the artichoke hearts, spinach, parmesan, half the mozzarella, and ¼ tsp. black pepper to the pasta; toss to combine. Transfer the mixture to a shallow 2 qt or 8inch square broiler proof baking dish and sprinkle with the remaining mozzarella. Broil until the cheese is browned in spots, 2 to 3 minutes.

Real Simple Magazine

Easy Chicken and Cheese Enchiladas

1 Can (10 ¾ Oz) Campbell’s Condensed Cream of Chicken Soup

½ Cup Sour Cream

1 Cup Pace Picante Sauce

2 Tsp. Chili Powder

2 Cups Chopped Cooked Chicken

½ Cup Shredded Monterey Jack Cheese

6 Flour Tortillas (6”) Warmed

1 Small Tomato, Chopped

1 Green Onion, Sliced


Stir the soup, sour cream, picante sauce, and chili powder in medium bowl. Stir 1 cup picante sauce mixture, chicken, and cheese in large bowl. Divide chicken mixture among tortillas. Roll up the tortillas and place seam side up in 2 quart shallow baking dish. Pour remaining picante sauce over filled tortillas. Cover baking dish. Bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.

No Boiling Lasagna

2 Containers Ricotta Cheese (15 Oz. Each)

2 Cups Shredded Mozzarella Cheese

½ Cup Grated Parmesan Cheese

2 Eggs

1 Jar (2 lbs, 13 Oz.) Ragu Old World Style Pasta Sauce

12 Uncooked Lasagna Noodles


Combine ricotta, 1 cup mozzarella, ¼ parmesan and eggs. Spread 1 cup sauce in 13 x 9 inch baking dish. Layer 4 uncooked noodles, 1 cup sauce, and ½ ricotta mixture; repeat. Top with remaining noodles and sauce. Bake covered at 375 degrees for 1 hour. Uncover; sprinkle with remaining cheeses. Bake 10 minutes

Ragu Sauce Recipes

Balsamic-Dijon Vinaigrette

1/3 Cup Olive Oil
3 Tbsp. Balsamic Vinegar
2 Tsp. Dijon Mustard
Kosher Salt and Black Pepper

In a small bowl or jar, whisk or shake together the oil, vinegar, mustard, ½ tsp. salt, and ¼ tsp. black pepper.

Lemon and Shallot Vinaigrette


¼ Cup Olive Oil

¼ Cup Fresh Lemon Juice

2 Tsp. Honey

1 Shallot, Finely Chopped

Kosher Salt and Black Pepper


In a small bowl or jar, whisk or shake together the oil, lemon juice, honey, shallot, ½ tsp. salt and ¼ tsp. pepper.

Real Simple Magazine

Watercress Salad with Beets and Feta

2 Bunches Watercress, Thick Stems Removed (6 Cups)
1 15 Oz. Can Whole Beets, Drained and Thinly Sliced
4-5 Tbsp. Lemon and Shallot Vinaigrette or Bottled Italian Vinaigrette
½ Cup Crumbled Feta (About 2 Oz.)

In a large bowl, toss the watercress and beets with the vinaigrette. Sprinkle with the feta. Add fresh beets to the salad by roasting them first. Drizzle them with olive oil, wrap in foil, and cook at 400 degrees until tender, about 1 hour. Peel when cool.

Real Simple Magazine

5 Minute Hummus

1 15 Oz. Can Chickpeas, Rinsed
1 Clove Garlic
¼ Cup Olive Oil, Plus More For Serving
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Tahini (Sesame Seed Paste; Optional)
1 Tsp. Ground Cumin
Kosher Salt
¼ Tsp. Paprika

In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using) cumin and ¾ tsp. salt until smooth and creamy. Add 1 to 2 tbsp. water as necessary to achieve the desired consistency. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Real Simple Magazine

Couscous Vegetable Medley


1/3 Cup Vegetable Broth

1/3 Small Onion

½ Medium Carrot

½ Cup Canned, Crushed Tomatoes, Low Sodium

¼ Tsp. Cayenne Pepper

¼ Tsp. Cumin

1 Cup Chickpeas (Garbanzo Beans) Canned, Low Sodium, Rinsed

and Drained

1 Fresh Small Zucchini

1/3 Green Bell Pepper

2 Tbsp. Raisins

4 ½ Tbsp. Water

1 ½ Tbsp. Sliced Almonds


Rinse and chop onion, carrot, bell pepper and zucchini, into bite-sized pieces, set aside. Place all the vegetables except zucchini and bell pepper in medium saucepan with canned tomatoes and half the broth. Bring to a boil, reduce heat, cover and simmer for about 8-10 minutes, or until vegetables are tender (add more water if necessary). Add chickpeas, zucchini, bell pepper, raisins and spices; continue to simmer for another 5-6 minutes. In another saucepan, bring remaining broth and water to a boil. Stir in couscous, remove from heat, cover and allow to stand for about 5 minutes; stir in almonds and fluff with fork. Serve couscous topped with vegetables.

Cool Spiced Berries Dessert

2Tbsp. White Granulated Sugar
¼ Tsp Fresh Lemon Juice
1/8 Tsp Ground Nutmeg
1/8 Tsp. Ground Cinnamon
¼ Tsp. Vanilla Extract
½ Cup Sliced Strawberries
3 Tbsp. Whipped Light Topping

In a small saucepan, stir together the sugar, lemon juice and water. Bring to a boil, and cook for about 2-3 minutes, or until it becomes syrupy. Mix in the nutmeg and cinnamon; remove from the heat. Stir in the vanilla and allow to cool for a few minutes. Pour syrup over strawberries and top with whipped topping.

Honey Dijon Pork Chop

3 Oz. Lean, Boneless Pork Chop
2 Tsp. Apple Cider Vinegar
1 Tsp. Honey
1 Tsp. Dijon Mustard

May Also Include:

2 Cups Mixed Salad Greens
1/2 Cup Chopped or Sliced Cucumber
1 Tbsp. Salad Dressing, Low Fat or Non- Fat; Low Sodium
1/2 Cup Fresh Pineapple, Diced


Preheat either grill or broiler. Rinse and pat dry pork chop. In a bowl, mix vinegar, honey and mustard; add pork chop and coat. If possible, cover, refrigerate and let marinate for about 30 minutes. Grill or broil pork chop, reserving marinade, approximately 6-8 inches from heat source for 5-7 minutes, then turn and baste with remaining marinade. Cook an additional 5-7 minutes or until inside is no longer pink. Serve. Discard any leftover marinade.

Mediterranean Chicken and Pasta

1 6- Oz. Jar Marinated Artichoke Hearts
1 Tbsp. Olive Oil
12 Oz. Skinless, Boneless Chicken Breast, Cut Into Bite Size Pieces
3 Garlic Cloves, Thinly Sliced
¼ Cup Chicken Broth
¼ Dry White Wine
1 Tsp. Dried Oregano, Crushed
1 7-Oz. Jar Roasted Red Peppers, Drained and Cut into Strips
¼ Cup Pitted Kalamata Olives
3 Cups Hot Cooked Campanelle or Penne Pasta
¼ Cup Crumbled Feta Cheese


Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine and dried oregano. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers and olives. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.

Just Peachy Salsa Chicken

½ Cup Canned Peaches, Juice Packed
4 Oz. Boneless Chicken Breast, Sliced
1 Tsp. Olive Oil
½ Medium Red Bell Pepper, Diced
2 Tbsp. Chunky Salsa
1 Tbsp. Unsweetened Orange Juice

Drain peaches, reserving juice, and set aside. In a large skillet, heat oil over medium heat. Add chicken and sauté for 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet. Add bell pepper to skillet; reduce heat and sauté for 2 minutes, stirring, until pepper is crisp and tender. Add the reserved peach juice, salsa and orange juice to the skillet and bring all to a boil, scraping up browned bits from the bottom of the skillet. Add the peaches and stir until hot. Add the chicken, stirring to coat chicken with the sauce. Serve over brown rice with a side of steamed broccoli.

Granola Bars

8 Oz. Old- Fashioned Rolled Oats, About 2 Cups

1 ½ Oz. Raw Sunflower Seeds, Hulled, about ½ Cups

¼ Cup Pecans

3 Oz. Sliced Almonds, About 1 Cup

¼ Cup Wheat Germ

6 Oz. Honey, About ½ Cup

1 ¾ Oz. Dark Brown Sugar, About ¼ Cup

1 Oz. Unsalted Butter, Plus Extra for Pan

2 Tsp. Vanilla Extract

½ Tsp. Kosher Salt

1 Tsp. Cinnamon

¼ Tsp. Nutmeg

6 ½ Oz. Chopped Dried Fruit (Apricot, Pineapple, and Cranberries)

Butter a 9x9 inch glass baking dish and set aside. Preheat oven to 350 degrees F. Spread the oats, sunflower seeds, pecans, almonds, and wheat germ onto a half- sheet pan. Place in the oven and toast for 5 minutes, stirring occasionally. In the meantime, combine honey, brown sugar, butter, vanilla, salt, cinnamon, and nutmeg in a saucepan and place over medium heat, stirring occasionally. Cook until brown sugar has completely dissolved. Once the oat mixture is done, remove from the oven and reduce heat to 300 degrees F. in a large bowl immediately add oat mixture, liquid mixture, and dried fruit; stir to combine. Turn mixture onto the dish and place in oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to 2 weeks.

The Fresh Market Recipes

Raspberry Oatmeal Cookie Bars

½ Cup Brown Sugar, Packed
1 Cup Enriched All Purpose Flour
¼ Tsp. Baking Soda
1 Cup Uncooked Rolled Oats
½ Cup Unsalted Butter
¾ Cup Low Sugar Seedless Raspberry Jam

Preheat oven to 350 degrees F. Grease an 8-inch square pan, and line with greased foil. Combine brown sugar, flour, baking soda, salt, and rolled oats. Using a pastry blender, cut the butter into the dry ingredients to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge (do not spread all the way to the edge or the jam will burn). Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Wednesday, December 1, 2010

Who Knows The Scoop? Reflections On My Open Door Policy...

Why athletic trainers know more than coaches...
Published on May 30, 2010
Author: Brian Thompkins; Yale University Soccer Coach

If you want to get the scoop, spend some time with your athletic trainer. For coaches and support personnel, the wealth of knowledge that an athletic trainer may be able to offer could be invaluable to the success of the program. In this article written by Head Soccer Coach John Thompkins, he uncovers the truth that many athletic trainers know to be true...we do more than just tape ankles! -Shelly Mullenix, MS, ATC

I have always maintained an open door policy in my office and, except for the occasional confab that requires privacy, it literally stands open to the world all day every day. The grandiose intention of this policy is to be welcoming to my student athletes and to be available if they need advice, support, counsel or just want to sit down and chat. In essence it is my way of symbolically saying: "Bring me your troubles and concerns; I care about you and I'm here to help." So why, given this type of laudable magnanimity, do so few players, of their own volition, ever come through the door?

Daphne is a certified athletic trainer. She has worked here for more than thirty years and is one of a team of trainers and interns that function in a loud and crowded room surrounded by athletes of all shapes and sizes. In direct contrast to me, when it comes to knowing the troubles and concerns of my athletes, she knows all. Daphne knows who is struggling in school and why; she knows who was out late on any given night of the week; she knows who hooked-up with somebody else's girlfriend at a party; she knows who's mad, who's sad and who's unhappy. In reality, although I generally have an inkling of what is going on, I know about half the juicy or sometimes gory details that she knows about my athletes.

Why is it that coaches like me are not in the loop with more information? After all, when we recruit kids out of high school we develop a palpable bond and they always arrive on campus so gung-ho and excited to have the opportunity to get a great education and play high-level soccer under my stewardship. There is typically a reasonable degree of closeness that brings with it optimism for a strong personal relationship.Once they arrive at school however, most athletes' perception of that connection with the coach becomes altered as the relationship morphs from personal to pragmatic. The coach that spent so much time traveling across the country to watch them play, getting to know them and their family, calling and writing them to come to the school, is now on the other side of some sort of moat of undergrad coolness; a divide that often lacks hostility but is nonetheless an unspoken prerequisite of many an athlete. It is no longer quite so acceptable to be close with the coach because, in spite of the fact that they may be a good person with whom they have close ties, they still bear the title of Head Coach and, in the world of college athletes and adolescent culture, that necessitates maintaining, or at least creating the perception of, some distance.

For many students, particularly upperclassmen (who then in turn influence the newcomers), the coach comes to be viewed by their title or position rather than by the content or effect their personality and although the pre-college relationship is rarely completely lost with a student, it begins to revolve around an altered axis. Over the years I have seen that my reality is similar to that of almost every other college coach and I have come to accept that I will always be looked at in a "coach-first, person-second" manner by my athletes and consequently, in spite of my best efforts, the threshold of my open door will likely remain infrequently crossed, except in the case of dire need or emergency.

Thank goodness then for Daphne and the training room! She has told me that once within the secure confines of that room and while getting ankles taped or muscles heated, athletes will, with minimal prompting, talk openly and candidly about anything and everything from school to sports to their personal lives. She and the other trainers become almost invisible to them and the students have little compunction about the bawdy or self-incriminating content or form of their discussions with her or with each other. It is by turns a place of confession, explanation, and revelation and it clearly serves as an opportunity for the sort of therapeutic purging and release that does not come quite so easily in the office of the coach. It is an environment that proves that young student athletes value the chance to talk and share with adults but not necessarily with those they view as having iconic authority roles.Trainers are exempt because of their "invisibility" and because they are not typically viewed as figures of authority (although Daphne can certainly lay down the law when it's required!); similarly, assistant coaches may also have more freedom of access because they tend to be younger and usually seen, rightly or wrongly, as less authoritative than head coaches.

While the potential exists for this to be an undermining or counter-productive situation wherein information is hidden and damaging secrets kept, I view it as anything but. Experience has taught me to keep my door open but to not be offended or surprised if the flow of students walking through it is minimal and infrequent; consequently if and when I need to meet with somebody I simply schedule a time for them to come in and they are invariably happy to oblige.
However, it has also taught me that what a trainer knows about your players and their lives is invaluable and that the quality of my relationship with the trainer will determine how much or how little useful information I come to find out. Daphne and I have worked together for many years and she has a highly trustworthy filter regarding what I need to know and what I don't. I respect her privileged position and try to never abuse it because she has the hard-earned smarts to know what is important and what is trivial and ultimately has the best interests of all concerned at heart.

It is undeniably challenging for a Head Coach, especially when young and idealistic, to come to terms with being viewed first and foremost as an iconic role or job title rather than be seen as the open and supportive person that you might wish they would see. Some go to great lengths to "pal up" to their athletes which can have the effect of eroding propriety and respect on both
sides. The privilege of leadership brings unwanted distance, even for the most beloved manager, director, chief, teacher, superintendent or even coach; it goes, as they say, with the territory and you can't force people to love you.

Somebody once told me that it takes a college athlete ten years to appreciate their college coach and to finally "get it." After twenty-plus years I still somewhat ruefully await the enlightenment of some of my former charges while being pleased to note that many others have required far less than a decade to understand and appreciate that their experiences were not just about having fun with their teammates, wins and losses and playing time but also about connectedness and mentored life lessons from coaches and other adults, often forged through struggle, sacrifice and adversity. So, as I look forward to a new school year in the fall, my open door policy and my good intentions will remain. However, Daphne will not; she is heading into a well-deserved retirement. Hopefully she will leave her cloak of invisibility and her legacy of great wisdom in the training room for whomever takes her place.