Thursday, January 18, 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.

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