Happy Husband Baked Ziti

Lately, I've experimented with too many chicken recipes. Consequently, my husband went on a well-justified chicken strike. So, it's time to roll up my sleeves and tap my imagination for delicious meals that feature beef and pork.

This is a delicious, hearty meal that I hestitate to post as a recipe because now people will know how simple it is! Despite spending only a few minutes in the kitchen preparing it, you're spouse will get the happy glow of Italian-restaurant-satisfaction after taking his first bite. This is also a great meal for company: the extra spices in the sauce disguise its jar-origins and, since this is a casserole, you can have a spotless kitchen when guests arrive.

Happy Husband Baked Ziti

1 lb lean ground beef, browned

1 jar spaghetti sauce

1 Tbsp Parsley

1/2 tsp Oregano

1/2 tsp basil

1/4 tsp red pepper flakes

1/2 c shredded mozzarella cheese

6 oz high fiber ziti, cooked al dente

Combine all ingredients except the cheese in a casserole dish. Top with cheese and bake for 45 minutes at 350 degrees. Serves 4 at 6 points each.

Pineapple Bread Pudding

My favorite place to camp with my husband is Clifty Falls in Indiana. The scenery is lovely and opportunities to spot wildlife are frequent. The hiking trails there are excellent, with a good range of difficulty from easy enough to walk while pregnant to challenging. In fact, there was one day we criss-crossed over several trails and were nearly done when we encountered some hikers about to start. we must have looked pretty trail-warn because the woman said, "I was going to ask you for directions, but I don't want to go where you've been!"

One of the other treasures of Clifty Falls State Park is the buffet lunch at the Inn. When you've hiked for a couple of hours, you develop quite an appetite and this spot is supremely satisfying. The food is good, home-style, country cooking. I haven't peeked into the kitchen, but I'm positive it is staffed by grandmotherly people. My husband's favorite dessert at the restaurant is their pineapple bread pudding. So, I brainstormed how I could make a healthier (but still decadent-tasting) version at home for him.

We've had this twice in the past week, if that tells you anything!

Pineapple Bread Pudding

3 slices of homemade bread, left out overnight to get stale, then cut into cubes

1/2 c Egg Beaters

1/2 c 2% milk

1/3 c Splenda

1 tsp vanilla

1/2 tsp cinnamon

8 oz pineapple tidbits, drained (but reserve the liquid)

2/3 c confectioner's sugar

3 Tbsp reserved pineapple juice

Combine Egg Beaters, milk, vanilla, Splenda, and cinnamon, then pour over the cubed bread. Allow to sit for at least 30 minutes to soak. Bake the pudding in ramekins or custard cups at 350 degrees for 30 minutes. Meanwhile, combine the confectioner's sugar and pinapple juice to create the glaze. When the bread pudding is baked, drizzle with the glaze and serve warm.

Serves 2.

Parmesan Risotto

One the the popular side dishes on cooking shows these days is risotto, a creamy rice dish made with arborio rice from Italy. Apparently, the rice releases its starch when stirred and cooked slowly. I thought it was about time to try to make some for our family, too. I like the idea of creamy food that doesn't actually contain cream. Plus, it's rice and cheese - at the top of my short list for ultimate comfort foods.

In graduate school, I had a thoughtful and hard-working roommate from Korea. Occasionally, we would both cook and share foods from home with each other. I was instantly hooked on her sticky rice and kimshee. Although it has been years since I've enjoyed kimshee, I love rice and could eat some every day (and sometimes twice a day). My husband has teased that I like rice the way some other women like chocolate. I thank Jean for that.

I'm happy to report that risotto is easy to make and well worth the stirring time. It made a fantastic accompaniment to tonight's meatloaf, but would also be delicious with a chicken or seafood meal. Just a hint, since you'll be adding chicken broth gradually, keep the chicken broth warm in a nearby pan. You don't want to keep lowering the temperature of the rice during its cooking time by adding cold chicken broth.

Parmesan Risotto

1 Tbsp margarine

1 c arborio rice

2 1/2 c chicken stock

1/2 c white cooking wine

1/3 c grated Parmesan cheese

Melt the margarine in the pan, then toast the rice for a few minutes. Add one cup of warm chicken stock. Stir the rice while it absorbs the liquid, then add another ladle of warm chicken broth. Keep stirring and repeat the liquid addition until all the chicken stock is absorbed. Then, add the white cooking wine. When that liquid is absorbed, stir in the cheese. Serves 3.

Jambalaya

There is a sense of victory when you can transform leftovers into a completely different meal, don't you think? We really enjoyed this jambalaya made from leftover Easter ham. The flavor is rich and luscious, filled with exciting spicy flavors.

Nearby, we have a fantastic Cajun restaurant that inspired me to try my hand at making a thick, spicy jambalaya. It's one of the restaurants I often think about when my husband asks me where I'd like to go out to eat. They have a wonderful option where you can get a half serving of two different dishes. Usually, their jambalaya occupies half of my plate...

Jambalaya

1/2 c ham, cubed

1/2 c cooked chicken, cubed

1 Tbsp canola oil

2 celery stalks, diced

1/4 c onion, diced

1/2 green pepper, diced

2 cloves garlic, minced

14 oz can diced tomatoes

8 oz can tomato paste

1/2 c chicken stock

1 Tbsp all-purpose flour

1/4 tsp cumin

1/2 tsp chili powder

1/4 tsp cayenne pepper

1 bay leaf

1/2 tsp thyme

dash Worcestershire sauce

dash or two Tabasco sauce

cooked rice for two people

Heat the oil in a pan at medium heat. Saute the veggies until they are tender, but not brown. Add all the ingredients except rice. Cover and simmer for twenty minutes, then stir in the rice. Serves 3 people.

Even Better Chicken Cordon Bleu

I saw a couple of great techniques on tv and decided to revisit the chicken cordon bleu recipe. This is it! So, get out the fancy plates and candlesticks to set up dinner outside (think bistro)...

This is an absolutely lucious recipe. Every bite has a delicious blending of tender chicken, salty ham, and creamy melted cheese. We paired this with tender canned peas and rice for a wonderful meal. You don't need to tell anyone it is healthy!

By the way, panko breadcrumbs are the new hot ingredient for breading things since it apparently makes a crispier crust. I still have the old-fashioned Italian seasoned breadcrumbs, so that's what I used.

Chicken Cordon Bleu

2 chicken breasts

2 slices Swiss cheese

6 thin slices deli ham

1/4 c Dijon mustard

1/4 tsp garlic powder

1/2 c seasoned bread crumbs

Place each chicken breast in between layers of plastic wrap. Pound it thin, pushing outward with each stroke, not straight down. Then, cover with three slices of thinly-sliced deli ham and a slice of low-fat swiss cheese. Using the plastic wrap pulled tight as leverage, roll the chicken with the goodies tucked inside. Use the plastic wrap to do one final big tug to make the little roll tight, then wrap it fully in plastic wrap and place it in the fridge to rest for a few minutes. Coat the outside of each roll in Dijon mustard, then roll in seasoned breadcrumbs. Bake for 40 minutes at 375. Serves 2 at 5 points each.