Tonight's main course recipe is from an ad. The source is "A Ladies Home Journal Health Dose Advertising Section" and was sponsored by The Heart Truth Campaign.
Upon further investigation, I learned The Heart Truth is a campaign to make women more aware of the dangers of heart disease. You've probably seen the red dress symbol before:
The ad includes info on how you can keep the "heart" in family favorites, such as:
- Cooking with low-fat, fat-free, nonfat dry or evaporated fat-free milk
- Bake or cook with 3 egg whites and 1 egg yolk instead of 2 whole eggs
- Use herbs and spices instead of salt and choose low or reduced sodium bouillon and broths
- Choose lean cuts of meat
- Remove skin from poultry before cooking
- Use fat-free or low-fat dressing, yogurt, mayo
- For chocolate desserts, use 3 tbsp of cocoa for every ounce of baking chocolate.
Baked Salmon Dijon
Source: The Heart Truth
- 1c fat-free sour cream
- 2 tsp dried dill (skipped - thought we had it, we don't)
- 3 tbsp chopped scallions
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice
- cooking spray
- Six 4oz portions of salmon fillets (I used frozen, store-bought salmon)
- 1/2 tsp garlic powder
- 1/2 tsp pepper (skip - don't like pepper)
- Preheat oven to 400 degrees F
- Whisk sour cream, dill, scallions, mustard and lemon juice in a small bowl to blend.
- Lightly coat baking sheet with cooking spray.
- Place salmon, skin side down, on the baking sheet. Sprinkle salmon with garlic powder and pepper, then spread with sauce.
- Bake until each is opaque in the center and flakes easily with a fork in the thickest part - about 20 minutes (to an internal temp of 145 degrees F).
Per serving: 196 cals; 7g total fat (2g sat); 76mg cholesterol; 229mg sodium; less than 1g total fiber; 27g protein; 5g carbs; 703mg potassium.
We also had Truffle Roasted Potatoes
Source: Cooking Light, May 2011
- 2 (20oz) packages refrigerated red potato wedges (I used fresh potatoes and just chopped them)
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1/2 tsp kosher salt (skip)
- 1/2 tsp black pepper (skip)
- 1 tbsp white truffle oil
- 2 tsp fresh thyme leaves
- Preheat oven to 450 degrees F.
- Place potatoes on a jelly-roll pan; drizzle with olive oil, and sprinkle with garlic, salt sand pepper. Toss well to combine.
- Bake for 35 minutes or until potatoes are browned and tender.
- Remove from oven, drizzle potatoes with truffle oil and sprinkle with thyme. Toss gently to combine.
Per serving: 134 cals; 5.1g fat (sat 0.7g, mono 3.7g, poly 0.5g); 3.6g protein; 18g carb; 3.6g fiber; 0mg cholesterol; 0.8mg iron; 269mg sodium; 3mg calcium
First up - the truffle potatoes. I have never used truffle oil before, so I was kind of excited to taste it - even though it is super-expensive ($15 for a SMALL bottle). As soon as I opened it, I was instantly reminded of the delish truffle chips appetizer at Jekyll's Kitchen. The potatoes were good, and a little truffle oil goes a long way. Maybe not worth $15, but still a nice flavor. The kid even ate all but one of his potatoes - a really major accomplishment, esp when there have been screaming fits re: potatoes in our house in the past (kid, not hubs). We all enjoyed the salmon - super easy to prepare. There was a ton of sauce/topping leftover, even though I put a decent amount on the salmon.