Sunday, June 24, 2018
Taste Test

Weekday dinner inspiration (wedding edition): Mushroom Fontina Omelet and more

The Wedding Edition

Mon | Skinny soup

Whether you're the bride or groom, or any other wedding participant wanting to make sure that special outfit fits fabulously, you might want to eat light in the days leading up to the big event. This special wedding edition of Stir Crazy is going low-cal, starting with a simple Vegetable Soup. You can use anything you have on hand, but here's one combination: Saute diced onion and garlic in a wee splash of olive oil. Add chopped carrots, green peppers and celery. Saute for another 10 minutes. Pour in a box of vegetable broth, bring to a simmer and add diced zucchini, a can of drained white beans and 2 teaspoons dried Italian seasoning. Season with salt and pepper. When zukes are soft, the soup is done. Serve with a sprinkle of Parmesan cheese. Apple slices on the side.

Tues | Breakfast for dinner

Mushroom Fontina Omelet (recipe below) is a filling meal, especially when paired with fresh fruit. The recipe for this omelet, from a cookbook by the editor of Self magazine, is made in a large skillet and then cut in wedges, sort of like a frittata. It's under 300 calories per serving.

Wed | Rotisserie chicken

Use a store-bought roasted bird for Chopped Chicken Salad, but go easy on the high-calorie dressing and cheesy add-ins. To a pile of lettuce, mix in diced cucumbers, scallions, tomatoes, carrots, green peppers and any other low-cal veggies you'd like. Dress with a light vinaigrette then layer sliced chicken on top. Got to have some carbs? Try a few whole wheat crackers.

Thurs | Shrimp of a dinner

There's just a measly 7 calories in 1 boiled, medium shrimp, so consider Peel-and-Eat Shrimp for dinner tonight with lightly dressed coleslaw studded with pineapple chunks. Boil the shrimp in a couple of teaspoons of Old Bay seasoning and serve with cocktail sauce made from ketchup and horseradish.

Fri | Go grill

If you're not at a rehearsal dinner tonight, splurge at home and make Asian-Grilled Salmon served with whole wheat couscous and sauteed zucchini. To make the salmon, brush it with a mixture of soy sauce, Dijon mustard, minced garlic and a little olive oil. Let sit for about 10 minutes to soak in flavor. Grill over high heat for about 5 minutes per side, depending on thickness.

Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow her on Twitter at @roadeats.

Comments
Taste test: Chocolate chip cookies

Taste test: Chocolate chip cookies

When we started seeing ads for Nestle Toll House cookies already baked and prepackaged, I knew it was time for our tasters to get involved. They are cookie lovers, and one even has his own cookiemaking business. We found the Nestle brand and had hope...
Published: 06/18/18
Taste test: ballpark peanuts

Taste test: ballpark peanuts

For a time when my children were growing up, I thought I would spend purgatory sitting on a ballpark bleacher. Now, I cherish those days of watching my son and daughter play baseball and softball. I also have enjoyed my share of shelled peanuts. Noth...
Updated one month ago
Taste test: Swiss cheese

Taste test: Swiss cheese

Itís the time of year when the living is easy, unless youíre the one who has to make sure the cupboards and refrigerator are stocked for hungry children home from school all day. Once my children were old enough to fend for themselves, I made sure I ...
Updated one month ago
Taste test: Canned artichoke hearts

Taste test: Canned artichoke hearts

One of the food channel hosts did a whole episode recently about cooking with pantry staples. With hurricane season approaching, itís a good idea to stock up on ingredients that donít need to be refrigerated or frozen. This week, after judges shared ...
Updated one month ago