Meals With Meridith

Start a recipe book with all of Meridiths healthy,low calorie, all natural meals.  

 

Meridith McLoughlin

Restaurateur, Caterer, and Event Planner since 1992. Meridith grew up working all areas of her parents' family business, Binni and Flynn’s, as well as in all of the 29 restaurants her family owned. Meridith started her career directly out of graduate school with her father in their hugely successful breakfast joint, Fresh Ideas, in Paoli shopping center. From there Meridith went on to own and operate stands in the Wayne, Ardmore and Manayunk farmer’s markets. By great demand the catering began... Inspired by local, seasonal, and healthy ingredients, Meridith started catering large and small events for the loyal customers who had become her friends. Soon she opened Meridith’s Market in Berwyn with the idea of being a little cafe with the catering food coming out of the wonderful kitchen. With just the signature brunch and lunches the restaurant was an instant success. Dinner service was quick to follow this success. In the blink of an eye, Dana and Meridith were running a hugely successful restaurant along with a corporate and residential catering company. In 2010 Aneu Bistro & Wine Bar became the restaurant and catering company's new vision. They combined all of their energies with the incredible talent in the kitchen and created the new exciting brand Aneu! It is with great pride that they now are running a beautiful restaurant and wine bar, and also doing dinner corporate catering and beautiful events under the brand Aneu Events.

For Restaurant or Catering Inquires, please email This e-mail address is being protected from spambots. You need JavaScript enabled to view it or call 610-251-9600

 

 

 

 

Recipes

Sunday Night FAMILY DINNER
Entrée, side dished and dessert

A full Family Dinner for less then 650 calories per person! (Feeds 4)

Herb Roasted Chicken

Ingredients

1 4lb whole chicken organic
2 Cloves minced Garlic
Zest & juice of 1 Lemon
1T Olive Oil
1 T diced, fresh Rosemary
Pinch of Salt & Pepper

Preheat Oven to 450 Degrees.

Mix garlic, rosemary, lemon zest & ½ of olive oil. Gently separate skin from the flesh out at the bottom of the chicken breast. Put ½ of herb mixture under breast (with spoon) and use your hands to spread it around. Put the other ½ of herb mixture over the top of the chicken. Season liberally with salt and pepper. Roast, breast side up for 20-30 minutes until skin is brown. Reduce oven temp to 350 degrees for another 30 minutes. (Temp of Chicken to be 155 Degrees) Remove from oven and cool for 10 minutes.

Serving Calories- 272 calories for 6 ounces

 

 

Roasted Squash

Ingredients

1 Medium Butternut Squash
1T Olive Oil
1T Maple Syrup (pure)

2T Chopped Fresh Sage
Pinch of Salt & Pepper

Preheat over to 425 degrees.

Peel Squash, slice in ½ scoop out seeds. Chop squash into ¾ chunks. Toss with remaining ingredients. Spread on baking sheet. Roast until browned. (Apprx 30 min) Stirring throughout ½ ways through the cooling process.

Serving Calories- 130 Calories for 4 Servings

 

 

Lentils

Ingredients

1 ½ C Red Lentils
1T Olive Oil
½ Sweet Onion Chopped
2 Carrots Diced
2 Minced Cloves Garlic
1 ½ C Chicken Broth OR Water
2 Bay Leaves
½ T Red Wine Vinegar
Pinch of Salt & Pepper

Rinse and Pick through lentils to throw away stones. Heat Olive Oil in a pot on Medium heat. Add onion, carrots and garlic. Cook for 7 minutes or until soft. Add lentils, broth and bay leaves. Simmer apprx. 20 minutes until lentils are tender. Add Vinegar- and season lightly with salt & pepper.

Serving Calories- (serves 6) 160 Calories per serving

 

 

Strawberry Shortcake

Ingredients

1C Strawberries
1/8C Balsamic Vinegar
Pinch of Pepper
2 Wedges Angel Food Cake
Whipped Cream

Mix Strawberries, Vinegar and Pepper and marinate for 15 minutes. Hear Grill- cook cake until toasted on both sides. (Apprx 2 minutes) Transfer to plate, top with berry mix and vinegar with 1 serving of whipped cream.

Serving Calories- (serves 2) 120 Calories per serving

 

 

Mexican Egg White and Crab Saute

Ingredients

3              Egg Whites
¼             Red pepper- Slice
4Tbs        Diced Onion                                                       
1/8tsp      Cumin
2T            Water
¼ C          Lump Crab Meat
2T            Olive Oil
1              Serving laughing cow cheese

Saute Onions and sliced peppers in olive oil.  While veggies are sautéing, mix egg whites with water, pepper and cumin.  Add egg mixture to veggies in pan and allow to cook through at least 5 minutes on medium heat.  Move eggs around in pan and add cheese and warm for 1 min.  Add crab and warm for 1 minute and toss to incorporate. 

Add 1 serving of salsa if desired

 

 

Brown Rice Salad

Ingredients

1      Serving Cooked Brown Rice
¼ c   Chopped Tomatoes
¼ c   Black Beans
¼ c   Diced Red Pepper
¼ c   No Salt Corn
1/8 c Chopped cilantro
2T    Olive Oil
1T    Red Wine Vinegar
1/8t  Cumin
1/8t  Cayenne Pepper

Mix the brown rice, chopped tomatoes, black beans, diced red pepper, no salt corn and chopped cilantro together.   Add remaining ingredients to the bowl and toss vigorously.  Refrigerate to incorporate flavors.  Serve cold alone or add chopped romaine to extend.