Corn Cobb Salad

Grilled some simple burgers and needed a simple side besides the Ore Ida frozen steak fries... (those are really good by the way, and not too much fat)

1 thick slice pancetta
2 ears of corn
1/2 avocado, diced and seasoned w/ lemon juice and kosher salt
1/2 large tomato, diced or halved grape tomatoes
1 Romain heart, chopped
Crumbled Blue Cheese
Blue Cheese dressing ( I like the Yogurt based ones)

Dice the pancetta and saute in your skillet with a spray of olive oil until crisp.  Cut the corn off the cob.  Easiest way to do this is to use a serrated bread knife and stand the corn cob in a flat dish so the kernels don't go all over the place.  Saute the corn until just cooked, about 2 -3 minutes with the pancetta, season lightly with salt and pepper. Remove from the heat and let cool.
Spread the lettuce onto a pretty platter.  Toss the corn mixture with the avocado and tomato. Spread over the lettuce and then sprinkle it with the crumbled blue cheese.  Serve with the blue cheese dressing on the side.

What to do when you have Spinach and Mushrooms.....

I generally buy a container of mushrooms and a bag of baby spinach when I know I will be cooking during the week. They are versatile and can be used in a number of dishes, and always good for topping a white pizza.

Couscous with Spinach, Mushrooms and Feta

A great side dish that is quick and easy.
2 servings

1/2 cup couscous (I use whole wheat)
1/2 cup chicken stock
1/4 cup chopped onion
1/2 cup sliced mushrooms
3 ounces baby spinach
salt and pepper
feta cheese

Saute the onion and mushrooms in a saucepan with a little olive oil.  Add the spinach untiled wilted. Pour in the couscous and stock bring to a boil, cover and remove from the heat.  Let sit for 5 minutes, then fluff with a fork.  Add a handful of crumbled feta cheese and serve.

Chicken Breast Stuffed with Spinach and Mushrooms

Chop the spinach coarsely and the mushrooms fine. Saute in a little olive oil, remove from the heat and mix with some grated cheese, blue cheese or provolone, or whatever you have on hand that will melt well.  Pound 2 skinless, boneless chicken breast to about 1/3 inch thickness and season with salt and pepper.  Place the spinach mixture on top of one breast and cover with the other.  Pack some seasoned panko or breadcrumbs on top of the chicken.  Saute the breaded side first in a skillet in butter or olive oil, while it is cooking, pack the top side with panko.  When the bottom side is browned,  flip carefully and brown the otherwide.   Finish in the oven at 350 for about 20 minutes.

Turkey Meatloaf

The secret to moist turkey meatloaf is to add grated zucchini to the mixture and roast it in a little chicken stock.

20 ounces ground turkey, 97% fat free
1 egg
1/2 cup diced onion
1 small zucchini grated on a box grater
2 teaspoons worcestershire sauce
1/3 cup barbecue sauce
salt and pepper
1/2 cup bread crumbs
2 slices pancetta


Saute the diced onion and zucchini in a little olive oil.  In a large mixing bowl, combine the turkey, vegetables, sauces, bread crumbs and salt and pepper. Mix gently and form into an oval.  Place in a baking dish and spread additional barbecue sauce on top.  Top with sliced pancetta and pour a little chicken stock in the dish to about 1/2 inch up the meatloaf.  Bake for about 45 minutes at 375.  Turn the heat up to 425 and bake about 5 more minutes to get the pancetta nice and crisp.  Let sit for 10 minutes before slicing.