Pork Medallions in Mushroom Gravy – 387 cal

Veal Medallions is a popular dish for higher-end restaurants, especially Italian ones. Using Pork is a cheaper way to achieve a similar taste without losing the texture associated with veal. Pork is also low in calories and as a result, this rich, saucy dish is actually quite low and is, therefore, perfect for those on…

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Grilled Aubergine, with Burrata, Balsamic, & Anchovy -159 cal

Okay, so in Canada, we call it eggplant but if you use the larger ones for this recipe, “Aubergine” just seems to suit it better. I was amazed at how the fresh burrata and sharp anchovies offset the dry (albeit balsamic soaked) aubergine. If you’re not into anchovy, that’s okay. Personally, I think you’re missing…

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Coquilles Saint Jacques – 374 Cal

Can you have an exotic French dish like Coquilles Saint Jacques while on Dad’s Diet? Of course! One seashell serving is 374 and although it’s not filling alone, combined with a nice salad and maybe 50z of white wine, you’ve got a meal worthy of a romance novel for under 550. That’s perfect for one…

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Chicken Cordon Bleu & Scalloped Potatoes – 398 Cal

When I tell people they can have Cordon Bleu on a diet, they usually laugh. The secret is portion size and a little cheating. In this version, each piece is 1/2 a chicken breast flattened; a small piece of off-the-bone ham (not processed); shredded cheese; and an amazing sauce. It’s not only delicious but a…

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A lighter taste of France: Mushroom Monsieur

Normally, this dish would be served in a classic French restaurant as a luncheon entree, but it is equally as good for a dinner if you’ve also indulged earlier in the day. By making everything from scratch (especially the Bechamel) and not scrimping on the oil and butter you are guaranteed mouth-watering explosion of both…

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Chuck’s Ultimate Summer Tomato Appetizer

Chuck is my brother-in-law, and although we have a lot of fun discussing recipes and how “Artichoke Hart” would cook things, I am obviously not the only chef in the family. This summer appetizer, served on one of the last hot days of summer, was so excrutiatingly tasty, I had to bow down to his…

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Nectarine & Tomato Salad with Fried Halloumi and Basil

I’m always looking for a new salad, and when it includes Tomato–and my favourite cheese, Halloumi–then I’m in. This one is based on nectarines, but they must be very ripe. The combination of sweet nectarines with juicy tomatoes, combined with the salty, squeaky pan-seared halloumi is remarkable to the taste buds. Be sure to have…

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Chicken, Perogies & Polenta (left over gourmet)

Even chefs have leftovers. In fact, Artichoke Hart virtually lives off them. Once Al and the team have finished for the evening, he’ll often skip down to the huge fridge and drag out anything in plastic containers, or covered in surface wrap. This one is made up of a few straggler perogies, a small baggie…

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