Minestrone Soup

 Package Italian sausage (I like spicy)

Crushed tomato sauce

Vegetables (I like to use frozen vegetables so I don't have to cut them but you can use fresh)  My favorite is an Italian Vegetable blend from Stater Bros and then chopped broccoli and cauliflower and frozen spinach.  If I am buying the veggies separately I use green beans, onion, cauliflower, carrots, broccoli, zucchini and spinach)

Chicken broth (low sodium)

Canned cannellini beans

Italian seasoning

Garlic (powder or crushed)

Bay leaf

Caldo de Tomate (Knorr) this is very salty so be careful

Cook in a slow cooker

If you want to add pasta, make sure to cook the pasta to al dente before you add it so you know how think the soup will be.  

 Deconstructed Teriyaki Chicken Bake

Chicken Breast Cubed into Bite size pieces

Pinapple chunks

Red Bell pepper sliced

Onion sliced

Favorite Teriyaki sauce

Fresh ginger (cut how you want)

Salt

Garlic

Mix all ingredients in a sealed container overnight (at least)

Spread ingredients on a baking sheet

Bake at 375 for about 30 minutes or until chicken is fully cooked

Prime Cut Cafe and Wine Bar

1547 West Katella Avenue
Orange, CA 92867-3410
(714) 532-4300

Have you ever had your heart set on a particular meal? It is hard to accept anything else when

you really want what you want. Today that happened to me. We were headed to a favorite Mexican

restaurant for the Sunday Buffet. We weren't even sure if we would make it in time getting out of

church later than we had expected, too much traffic, and no parking. But we made it in time with

enough time to eat and not have the buffet closed on us before we were done when we realized-- a line.

The hostess informed us it would be a 15-20 minute wait and that was putting us in

danger of missing out on the buffet. So we headed out to see if we could find something else.

In the same center there are several choices for eating and the closest and most appealing was

the Prime Cut Cafe. We had thought about trying this place several times before but we just never did.

Until today.

Walking in, the first thing we noticed was a large bar in the center of the room with wine racks artistically

displaying a wide variety of wines. Well, it is a wine bar after all. It is a large open space that feels

somewhat homey. It is sophisticated without being stuffy. It is modern and clean and welcoming. There

were very few people there, which actually was a pleasant surprise since we had just walked away from

a place with a 20 minute wait.

We were given our choice of tables and began perusing the lunch menu. Sandwiches, burgers, salads,

at first glance nothing new, nothing special. Again I will say that at first glance the menu didn't seem

to be anything out of the ordinary. It was simple, with a nice selection, but not overwhelming. As I began

to study the choices, I realized that the menu might look simple but the explanation of the dishes was

anything but! The objective changed from finding something worth eating to narrowing down to the best

choice. Remember, I was thinking Mexican lunch buffet-- now that thought was long gone and I was

looking to please my palate in a far superior way.

We decided on an appetizer, it was Osmel's birthday so we thought we would splurge.

Cheese fondue: "A creamy blend of Gruyere, Fontina, White Cheddar and Parmesan Cheeses.

Comes with roasted garlic and grilled rustic bread."

And what a fantastic start. A very nice presentation, the cheese was hot and creamy (just as described)

and the bread was hearty and the garlic was soft and spreadable and served in a rich tasting garlic oil.

Very good start-- Mexican buffet? What?

I had the Double Chicken Sandwich: "Aged Provolone, Oven-dried tomatoes, Pesto aioli served with

shoestring fries." This was turning out to be a very good lunch choice.

Osmel had the Grilled Cheese and Tomato Soup: "3 cheeses on sourdough bread with tomato bisque

and a small mixed green salad garnish." Now I am not one to go to a restaurant and order a grilled

cheese, but Osmel loves a good grilled cheese. Expectations are rising.

Mom ordered The Barbeque Chicken Sandwich-"Applewood Smoked Bacon, BBQ sauce, fried onion

strings, provolone, oven-dried tomatoes and red onion with shoestring fries."

So while we were finishing our fondue, our order came up and I was extremely impressed by the

server- Gary who came to let us know that our entrees were up and were we ready for him to bring

them? Impressive!!

Well, the descriptions didn't disappoint, everything was just as good as we had hoped for after

reading the descriptions. Wait, did I say as good-- I mean better!!

If you are in the area around Angel Stadium, The Honda Center, Katella and the 57 Freeway-

do yourself a favor, try this place!! By the way, I would suggest weekend lunch. Gary, our server

told us that during the week they were pretty busy, for lunch, but the weekends not so much-- yet.

Get in while the getting is good!

Easy Turkey Enchiladas and Cilantro Rice

150 calories per enchilada

20 oz lean ground turkey

1 package McCormick Taco Seasoning

1 8 oz can tomato sauce

Favorite Enchilada sauce

Reduced calorie Mexican blend cheese

corn tortillas

2 cups water

Spray pan with cooking spray and add ground turkey and brown. When cooking is completed add taco seasoning, tomato sauce and water. Cook over medium heat until the tomato mixture is reduced to your desired sauciness. Microwave corn tortillas.

For each enchilada add 1 oz ground beef mixture and 1/2 a cup cheese. Roll the enchilada. When the desired number of enchiladas are prepared, add sauce (1/4 cup per enchilada is one serving). Add 1/8 cup of cheese per enchilada. Bake for about 15-20 minutes at 350 or until the cheese is melted.

Cilantro Rice

Follow the package instructions to prepare rice adding 1 tablespoons caldo de pollo powder per 4 servings of rice and add the juice of 1 lime and cook as directions indicate. Chop 1 cup cilantro and mix into cooked rice.

For the beans I just use the no fat Rosarita refried beans and add 1 chipotle pepper crushed and 1 tablespoon of the adobo sauce.

Mushroom Chicken and Lemon Rice

4 servings=191 calories per serving

1 lb boneless, skinless chicken breast

1 cup sliced mushrooms

2 cups raw spinach

1/2 cup white wine

1 cup chicken broth

garlic powder

onion powder

poultry seasoning

2 tablespoons fresh thyme

salt and pepper

lime juice

cooking spray

season chicken breasts with garlic powder, onion powder, poultry seasoning, salt, and pepper. Spray pan with cooking spray. brown chicken. add white wine and let reduce. add fresh thyme leaves. add chicken broth and let simmer. add spinach and let cook down. saute mushrooms in a pan coated with cooking spray. add cooked mushrooms to chicken. add a touch of lime juice.

Lemon Rice

4 servings. Use the package directions to cook the rice. Grate lemon rind and add to the rice cooker. Add juice of one lemon. Add 1 tablespoon Caldo de Pollo powder. When finished cooking add 2 tablespoons parmesan cheese and mix.

150 calories per 3/4 cup cooked rice

total calories= 341

Island Chicken with Pineapple Salsa

This is a savory, sweet, and spicy dish. The spiciness of the dish is up to you and how much jalepeno you want to add.

4 servings= 295 calories per serving

1 lb boneless, skinless, chicken breast

1/4 cup orange juice

1 tablespoon curry powder

1 tablespoon soy sauce

2 cloves minced garlic (I like to buy it already minced or crushed)

1/4 cup fresh mint

1 tablespoons onion powder

1 20 oz can unsweetened crushed pineapple

1 bunch scallions

2 tablespoons diced green chilies

diced jalepenos (to taste)

salt

make a marinade with the orange juice, curry powder, soy sauce, garlic, mint, and onion powder. Place the chicken in the marinade for 3-24 hours. Slice the chicken and pan fry it in the marinade. Drain the pineapple (saving the juice). When the chicken is almost finished cooking, add the juice to the pan and finish cooking the chicken in the liquid. Let the meat set in the juice to rest while you make the salsa.

Chop the scallions and put into a food processor. Give it a few pulses to puree. Add the green chilies and the jalepenos and pulse again. Add the Crushed pineapple and pulse just to mix. Serve the pineapple salsa over the chicken.

I served it over rice 1 cup of cooked rice is about 200 calories.

Tired of Crying Over Onions?

My husband taught me a trick that I refused to believe worked... but it does. When you are cutting onions, fill your mouth with water and hold it in your mouth while you are cutting the onions. You won't cry!!