| SAUTEED BREAST OF CHICKEN PRINCESS STYLEStuffed with crabmeat, low fat mozzarella and topped with Franciase sauce, served over pasta. | |
| GRILLED DOUBLE BREAST OF CHICKEN Double breast of chicken topped with grilled onions. Served with mashed potatoes and gravy.. | |
| SAUTEED CHICKEN BREAST COSMOPOLITAN STYLE Shrimp stuffing and melted Swiss cheese inside a chicken breast. Topped with a light scampi sauce and served over pasta. | |
| BROILED HALF CHICKEN Half chicken broiled and served with all the trimming. | |
| CHICKEN BREAST ALA GRECOSauteed chicken breast topped with a chef Niko's light lemon veloute, romano cheese and served over pasta. | |
| CHICKEN FRANCAISE A tender breast of chicken dipped in a light egg batter and sauteed in a lemon butter wine sauce.. | |
| VEAL PICCATA Thin slices of veal sauteed with capers and mushrooms in a lemon butter cream sauce. Nestled in a bed of fettuccine noodles. | |
| CHICKEN MARSALA Marsala wine gives this dish its distinctive falvor... chicken sauteed with fresh mushrooms, then simmered with Marsala wine sauce, served over pasta. | |
| CHICKEN KABOB Chunks f chicken breast sauteed with peppers, onions and tomatoes. Served over rice pilaf.. | |
| FETTUCCINE ALFREDO Fettuccine noodles topped with Alfredo sauce. | |
| CHICKEN FETTUCCINE ALFREDO Fettuccine noodles topped with creamy Alfredo sauce and grilled chicken | |
| CHICKEN STIR-FRY A Landmark favorite! Plenty of Oriental vegetables stir - fried crisp with strips of chicken breast served over hot linguine | |
| SEVEN PIECES FRIED CHICKEN Seven pieces of chicken fried till crisp and golden outside, tender and juicy inside. Served with mashed potatoes and gravy. |
5 Healthy Diner Meals
Weighing the options
By Tina HaupertI love diners and I eat out at them a lot! There's nothing like a hearty breakfast to get my day going. But traditional diner food—heavy omelets, greasy bacon, huge servings— gets a bad rap.
I take some time to consider the options on the menu, and find I can always manage to choose healthy-ish meals when I'm eating at a diner. These five diner meals seem indulgent but won't set you back in calories.
Egg and cheese sandwich on an English muffin
The diner egg sandwich is all about portion control. Because most egg sandwiches are made with one egg and a slice of cheese, it's tough to oversize them, meaning I consume fewer calories when I have one.Ordering it on an English muffin rather than a roll or a bagel cuts down on some of the carbs. If it's available, I ask for the whole-wheat variety to add in some filling fiber. I usually order a fruit cup on the side to give volume to my meal.
Egg-white omelet with veggies
As long as it isn't supersized, an egg-white omelet made with lots of veggies is a great bet for a healthy diner meal. Usually, diner omelets are loaded with gooey cheese, so I ask for "light" cheese or nix it all together.Two eggs with toast
Protein, fiber, and healthy carbs, all on one plate! This is a relatively low-calorie meal, as long as you hold the home fries. A big serving of greasy home fries easily adds 200 calories or more to my meal. So I give them to my husband, who is more than happy to eat my portion. I further reduce calories by asking for a poached egg and unbuttered toast.Grilled cheese
Grilled bread and cheese doesn't usually equal too many calories. I make sure to ask for light butter on the bread so my sandwich isn't dripping in it. Another option is pairing half of a grilled cheese sandwich with a cup of soup. I pick a soup packed with veggies to help fill me up without adding many calories.BLT
As long as it doesn't have a ton of bacon, a BLT sandwich is a relatively low-cal option for a healthy diner lunch. The sandwich is just bread, bacon, lettuce, tomato, and mayo. I save a few calories by holding the mayo—and I don't even miss it! Or swap regular bacon for turkey bacon to cut down on fat.Copyright: http://www.health.com/health/gallery/0,,20409191,00.html
We prepare our vegetables, mashed potatoes and gravy from scratch daily!
| OVEN ROASTED TURKEY PLATTER Sliced roasted turkey breast served with dressing, mashed potatoes, gravy and cranberry sauce. | |
| CHOPPED STEAKBroiled and topped with grilled onions. Served with mashed potatoes and rich brown gravy. | |
| COUNTRY FRIED STEAK Ground steak coated with our seasoned breading and fried. Smothered with gravy and served with mashed potatoes. | |
| GRILLED LIVER & ONIONS Baby beef liver gently sauteed, served with tender grilled onions. Served with mashed potatoes and gravy. | |
| SIZZLING STEAK or CHICKEN FAJITA DINNER Marinated strips of chicken or steak sauteed with peppers and onions. Served over rice pilaf with beans, avocado and jalapeno peppers. | |
| STYLE FRIED CHICKEN LIVER Chicken livers topped with grilled onions and served with mashed potatoes. | |
| BABY BACK BARBECUE RIBS Served with rice pilaf | |
| CHICKEN POT PIE Creamy stew with diced carrots and potatoes. Topped with a thin flaky crust. | |
| BEEF STROGANOFF Served over buttered noodles. | |
| JEWISH STUFFED CABBAGE Served with mashed potatoes | |
| ROASTED LAMB SHANK Slow roasted lamb shank served with rice pilaf. | |
| BISTRO STEAK Shredded steak with spicy sausages, potato hash, red peppers, scallions and pan sauce. | |
| CHICKEN ala FLORENTINE Ligurian angle hair pasta with pesto sauce topped with fresh melted mozzarella. | |
| CHEF' MEAT LOAF OF THE DAY Made from a traditional family recipe, baked, then topped with rich brown gravy. Served with mashed potatoes. | |
| RISOTTO & CRISPY CRAB CROQUETTES Served with lemon aioli sauce. | |
| ROAST OF THE DAY Thin slices of English-cut roast beef simmered in it's own natural juices. Served with your choice of potato and vegetable |
One Question, Five Chefs: Favorite diner meals
Written by Melissa Pasanen
Even chefs appreciate a good, solid diner meal every once in a while ? or maybe a little more often than that.
Michael Clauss, executive chef, Bluebird Tavern, Burlington
I love going to diners. My wife and I are big Henry’s fans. We live right around the corner and we go and sit at the counter and split a Hungry Henry. That’s their big breakfast with eggs, home fries, pancakes, toast and sausage. I’ve always been a huge diner fan. Growing up in New Jersey, I went to all those Greek diners. I remember the pastry cases, always filled with huge cakes and pastries. I was fascinated by them. I think it was one of the first places I really fell in love with food. I wanted my mom and grandma to take me all the time. Mostly my grandmother took me when I was a kid and we’d go for lunch. I would usually get something I couldn’t normally get, like a huge sandwich platter with those really tall sandwiches and fries. That’s the kind of food I like to eat.
Robert Fuller, partner and formerly chef, Leunig’s Bistro, Burlington
I grew up on a 40-acre dairy farm in western Massachusetts. We ate the same stuff over and over and we seldom ate out. I remember clearly my first diner meal when I arrived in New Haven, Conn. in 1969 to go to CIA (Culinary Institute of America, which was founded there before moving to Hyde Park, N.Y.). I went with a culinary school classmate to the big diner there. I can’t remember its name but it was famous. They had a huge menu and we’re looking and looking and my classmate finally says, ‘I’m going to have lasagna.’ And I said, ‘What’s that?’ He was incredulous that I didn’t know what lasagna was, but I had barely eaten off the farm. I don’t remember what I had, probably a cheeseburger. I don’t go to diners much now being vegan, but when I did, I always liked macaroni and cheese, or anything with mashed potatoes.
William Wisell, chef-owner, Cucina Antica, Shelburne
For my favorite diner meal of all-time, I’d have to go with meatloaf and gravy fries. I’ll eat it any time. The last time I got it, we were waiting at the airport in Manchester, New Hampshire. The diner’s right there at the airport. It was 4:30 in the morning. And then when we got back from our trip to Florida at 8 in the morning I had it again. After all that expensive Disney food, it was great to have a solid $9 meatloaf plate — and it was good meatloaf. It’s got to be nice and moist, not dried out, and the gravy has to be good: not out of a can with that platinum taste.
Michael Witzel, food and beverage manager/chef, The Lodge at Mad River Glen, Fayston
By far my favorite diner meal is breakfast: eggs over easy with bacon, wheat toast, crispy home fries (they have to be crispy) and Tabasco. That’s what I go to a diner for. I order that any time of day through lunchtime and I’d also have it for a late night meal. I’ve always gone to diners. Where I grew up in Rochester [N.Y.], there was a mini chain called Perkins. Another place called the Lima Diner was close to my house and when I was a kid and finished my job stocking supermarket shelves overnight, I’d go there for breakfast. For under $5 you could get a cup of coffee and breakfast. It was affordable, delicious and always done right. Breakfast at diners is just one of those things.
Ray Wood, executive chef/manager of the Capitol Food Court, Montpelier
“At diners, I always look for a really good meatloaf. If you don’t know how to make a good meat loaf, you don’t know how to cook. I worked at the Wayside (Restaurant in Berlin) for 11 years. We made 80 pounds of meatloaf a day. It shouldn’t be greasy; it shouldn’t be dry. It’s not that hard, but you’ve got to care about cooking to make a good meatloaf.”
Copyright: http://www.burlingtonfreepress.com/article/20120330/NEWS02/120329016/One-Question-Five-Chefs-Favorite-diner-meals
Michael Clauss, executive chef, Bluebird Tavern, Burlington
I love going to diners. My wife and I are big Henry’s fans. We live right around the corner and we go and sit at the counter and split a Hungry Henry. That’s their big breakfast with eggs, home fries, pancakes, toast and sausage. I’ve always been a huge diner fan. Growing up in New Jersey, I went to all those Greek diners. I remember the pastry cases, always filled with huge cakes and pastries. I was fascinated by them. I think it was one of the first places I really fell in love with food. I wanted my mom and grandma to take me all the time. Mostly my grandmother took me when I was a kid and we’d go for lunch. I would usually get something I couldn’t normally get, like a huge sandwich platter with those really tall sandwiches and fries. That’s the kind of food I like to eat.
Robert Fuller, partner and formerly chef, Leunig’s Bistro, Burlington
I grew up on a 40-acre dairy farm in western Massachusetts. We ate the same stuff over and over and we seldom ate out. I remember clearly my first diner meal when I arrived in New Haven, Conn. in 1969 to go to CIA (Culinary Institute of America, which was founded there before moving to Hyde Park, N.Y.). I went with a culinary school classmate to the big diner there. I can’t remember its name but it was famous. They had a huge menu and we’re looking and looking and my classmate finally says, ‘I’m going to have lasagna.’ And I said, ‘What’s that?’ He was incredulous that I didn’t know what lasagna was, but I had barely eaten off the farm. I don’t remember what I had, probably a cheeseburger. I don’t go to diners much now being vegan, but when I did, I always liked macaroni and cheese, or anything with mashed potatoes.
William Wisell, chef-owner, Cucina Antica, Shelburne
For my favorite diner meal of all-time, I’d have to go with meatloaf and gravy fries. I’ll eat it any time. The last time I got it, we were waiting at the airport in Manchester, New Hampshire. The diner’s right there at the airport. It was 4:30 in the morning. And then when we got back from our trip to Florida at 8 in the morning I had it again. After all that expensive Disney food, it was great to have a solid $9 meatloaf plate — and it was good meatloaf. It’s got to be nice and moist, not dried out, and the gravy has to be good: not out of a can with that platinum taste.
Michael Witzel, food and beverage manager/chef, The Lodge at Mad River Glen, Fayston
By far my favorite diner meal is breakfast: eggs over easy with bacon, wheat toast, crispy home fries (they have to be crispy) and Tabasco. That’s what I go to a diner for. I order that any time of day through lunchtime and I’d also have it for a late night meal. I’ve always gone to diners. Where I grew up in Rochester [N.Y.], there was a mini chain called Perkins. Another place called the Lima Diner was close to my house and when I was a kid and finished my job stocking supermarket shelves overnight, I’d go there for breakfast. For under $5 you could get a cup of coffee and breakfast. It was affordable, delicious and always done right. Breakfast at diners is just one of those things.
Ray Wood, executive chef/manager of the Capitol Food Court, Montpelier
“At diners, I always look for a really good meatloaf. If you don’t know how to make a good meat loaf, you don’t know how to cook. I worked at the Wayside (Restaurant in Berlin) for 11 years. We made 80 pounds of meatloaf a day. It shouldn’t be greasy; it shouldn’t be dry. It’s not that hard, but you’ve got to care about cooking to make a good meatloaf.”
Copyright: http://www.burlingtonfreepress.com/article/20120330/NEWS02/120329016/One-Question-Five-Chefs-Favorite-diner-meals
| ROAST BEEF served with French Fries. | |
| ITALIAN SPAGHETTI served with marianara sauce. | |
| SLICED ROAST TURKEY with dressing, giblet gravy and french fries. | |
| MOZZARELLA STICKS served with French Fries. | |
| CHICKEN FINGERS served with French Fries. | |
| CHARBROILED BEEFBURGER served with French Fries. | |
| GRILLED CHEESE served with French Fries. | |
| FRANKFURTER on a BUN served with French Fries. |
Includes small milk or small soda
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