Bills Great Meal Personal Chef Service in Long Island – Offering healthy cooking for your dinner parties, birthday parties, holiday meals, low fat meals, kosher meals and provide cooking lessons, gift certificates, healthy meals, special dietary needs at your own home kitchen in Suffolk & Nassau County, the Hamptons, Easthampton, Southampton, Sag Harbor, Watermill, Westhampton, Cold Spring Harbor, Northport, Centerport and Mutton town.


Chef Bill McCabe
Personal Chef


Proud Member of American
Personal Chef Association


MELT-IN-YOUR-MOUTH-SALMON

June 19th, 2017 by Chef Bill

MELT-IN-YOUR-MOUTH SALMON
Your Guests will beg for this recipe!

When Bill McCabe, owner of Bills Great Meals, a personal chef service, makes this salmon for his clients, they usually ask for a copy of the recipe. “This is one of the best recipes for salmon that I use because the pecans are a delicious, different compliment to the fish,” says Chef Bill. “My clients love to make this for their friends and they tell me that everyone always asks for the recipe.” Chef Bill cautions to keep an eye on the fish and never let it cook until pink.
“That means the salmon is overdone,” says Chef Bill.

Salmon with Pecan Crunch Coating
4 (6 oz) salmon fillets sprinkled with salt and pepper
2 Tablespoons Dijon mustard
2 Tablespoons unsalted butter, softened
1 ½ Tablespoons honey
1/4 cup Panko or other breadcrumbs
1/4 cup chopped pecans
2 teaspoons chopped fresh parsley
Sprinkle salmon with salt and pepper. Place fillets, skin side down, in a lightly greased baking dish. Combine mustard, butter and honey and brush on fillets. Combine bread crumbs, pecans and parsley and spoon mixture evenly on top of each fillet. Bake at 425 degrees for 10 minutes or until fish flakes easily

Bills Great Meals, a customized in-home healthy chef service and is available for busy families in the Long Island area. Chef Bill McCabe offers ‘palate-specific’ healthy meals cooked from fresh ingredients in private homes. “Most of my clients have me come every other week and cook about 10 to 20 servings of High Protein – Low Carb Meals. If they want to entertain on the weekends, I am happy to schedule small dinner parties for regular clients. It really saves them time and they appreciate that.”

Bill McCabe is a member of the American Personal & Private Chef Association (APPCA) and can be contacted at www.PersonalChefBill.com .

Let Broccoli Help You Build A Better Body

March 10th, 2017 by Chef Bill

Broccoli may not be at the top of your favorite-foods list, but it should be. From
boosting immunity to strengthening your skeleton and joints to cutting cancer
risk, here are 10 ways this cruciferous veggie sends your health soaring.
Broccoli might not be the most popular vegetable around, but it’s certainly one of the most
nutritious. Considered a superfood for its nutritional value and disease-fighting properties, broccoli Is high in fiber, antioxidants, B vitamins, vitamins A, C, K, and the mineral iron, all of which are essential for a healthy diet. More recently, broccoli has also been praised for its ability to combat osteoarthritis.
Widely recognized as a cancer fighter, broccoli’s health perks stem throughout the body.
Below is a fantastic broccoli recipe that I prepare often and my clients love it!

Broccoli with Red Pepper Flakes and Toasted Garlic

Ingredients
• 2 teaspoons olive oil
• 6 cups broccoli florets (about 1 head)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, thinly sliced
• 1/4 cup water

Preparation
Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.

Nutritional Information
Amount per serving

Calories: 53, Calories from fat: 46%Fat: 2.7g, Saturated fat: 0.4g, Monounsaturated fat: 1.7g, Polyunsaturated fat: 0.4g, Protein: 3.3g, Carbohydrate: 6.4g, Fiber: 3.2g, Cholesterol: 0.0mg, Iron: 1mg, Sodium: 147mg, Calcium: 55mg

Tags: Healthy Chef Service, healthy meals, Long Island Personal Chef, New York Personal Chef, personal chef long island, Personal Chef New York

Healthy Meals

January 3rd, 2017 by Chef Bill

Below is a Healthy Menu I recently prepared on New Years Day!

Apple and Rosemary Turkey Roulade
Turkey London broil pounded thin and stuffed with apple-onion-garlic, tied and seared till golden. Cooled and sliced lightly glazed with natural apple cider – Dijon pan sauce.
Served with Butternut Squash Mashers

Primavera Game Hen
Game Hen marinated with Italian seasonings and topped with roasted green n yellow squash and grape tomatoes.
Served with Rutabaga Fries

Spicy Kale and Corn Stuffed Chicken Breasts
Stuffed with kale, garlic, corn, spicy Vegan cheese, lemon, salt n pepper.
Roasted Winter Vegetables
(Carrots, parsnips, sweet potato, butternut squash, olive EVOO, sea salt n pepper)

Ground Turkey Fajitas
Ground Turkey, onion, zucchini, yellow bell pepper, white mushrooms, spicy diced tomatoes and dash of Worcestershire sauce.
Served with a Halo of Cauliflower Rice tossed with Spicy Black Beans and sides of Guacamole

Tenderloin Stroganoff
Split Filet sliced into strips, garlic, celery, carrot, onion, mushrooms, slowly cooked with beef stock and dash of Coconut Cream.
Served over Quinoa Noodles tossed with Spaghetti Squash

Cumin – Crusted Halibut
Halibut seasoned with ground toasted cumin seeds, sea salt and pepper. Seared till golden.
Served with Quinoa tossed with Cauliflower rice and roasted root vegetables

Healthy Chef Service Long Island N.Y.

October 23rd, 2016 by Chef Bill

Below is a Healthy Menu I will be preparing this week.
Let Chef Bill help you with your weight loss goals!

Turkey – Veggie – Meatballs
“A fresh take on an Italian classic, turkey meatballs with Quinoa pasta and spaghetti squash make this meal more than satisfying!”
Turkey, egg, basil, oregano, thyme, whole wheat bread crumbs, zucchini, onion, garlic, parmesan, salt n pepper on a bed of Quinoa Penne tossed with Spaghetti Squash served with Low Carb Tomato Sauce.

Tenderloin Kebabs
Cubed Beef tenderloin skewered with bell peppers, onion and summer squash. Marinated with a zesty sauce till tender. Grilled till just right. Served with Garlic and Thyme Green Beans

Cedar Planked Sweet Soy Salmon
Salmon marinated with reduced sodium soy, sake, wine, low-carb sugar, scallion, ginger and lemon. Roasted on a cedar plank. Served Asian Roasted Vegetables

Sea Bass All’amatriciana
Seasoned and seared till golden. Garnished with sautéed pancetta, onion, red pepper, garlic, grape tomatoes and balsamic. Served with Yellow Squash and Snow Peas

Healthy Chicken Francaise
“A classic Italian dish with a healthier twist. By replacing the butter with the Earth Balance you are saving yourself quite a few calories.”
Thin Cutlets of chicken seasoned and dipped in a light egg batter. Sautéed till golden and glazed with a light pan sauce made of lemon juice, chicken broth, basil with a dash of Earth Balance. Served with Broccoli

Apple and Rosemary Pork Roulade
Pork tenderloin stuffed with apple-onion-garlic, seared till golden. Cooled and sliced lightly glazed with an apple cider Dijon pan sauce. Served with Glazed Mini Carrots

If you have questions, problems or are unable to keep the next scheduled date of service, please let me know as soon as possible:
Office: 631-630-0705 – Email: bgm@personalchef.com

Weight Loss Goals

July 27th, 2016 by Chef Bill

Dropping LBs: Chef’s weighty realization

Let Chef Bill help you achieve your weight loss goals!

Who: Bill McCabe, 51, Hauppauge
Occupation: Personal chef
Height: 5’10”
Weight before: 255 (August 2009)
Current weight: 185

HIS STORY: The rude awakening came in August 2009, when Bill McCabe’s wife, Janet, came home with a new scale. Stepping on it, McCabe realized that the 20 -year-old scale he was using all along under calculated his weight by 20 pounds. Dumbfounded, he now saw his weight for what it really was. McCabe, who started a personal chef service business in 2006 to offer clients healthy meals and educate them on proper dieting, began to reevaluate his eating and exercise habits, and how to manage his business. “If I look unhealthy and overweight,” realized the chef, “people won’t hire me for their meals and diet advice. I need to start practicing what I preach.”

HIS DIET: He cut pizza, mashed potatoes and rib-eye steaks from his diet. He now follows a high protein, low-carb diet of poultry, seafood, lean red meats, salads, vegetables, fruits and yogurt. A typical day: for breakfast, a cup of oatmeal with strawberries and flaxseed; salad and tuna with spiced lentils and mustard-balsamic vinegar dressing for lunch; and for dinner, chicken with beans, broccoli, asparagus and a tossed salad. McCabe says portion control and counting calories have been instrumental in his weight loss and daily weight management.

HIS EXERCISE: McCabe started walking 20 minutes a day, gradually increasing his time over the next few months. He wore out four pairs of sneakers in the first 12 months from walking so much. Now, McCabe does cardio exercise seven days a week (three miles a day by walking, biking or using the elliptical), and weight-trains three days a week. With weights, McCabe says, “More reps with lighter weights” are the way to go.

HIS ADVICE: “You want to envision the long-term results,” says McCabe, “but be prepared to take baby steps before getting there. Losing weight is frustrating in the beginning because it takes time for the weight to come off. So start by setting your weekly goals small, and build those goals over time. You’ll see that initially you take baby steps, but later on you can take leaps.”

March 28, 2011 by MARISSA COX. Special to Newsday.com, Weight Loss Goals

Healthy Changes

April 10th, 2016 by Chef Bill

If you’ve noticed the sun rising earlier and setting later, that’s nature’s way of giving us a little prod saying “Hold on, spring is on the way! “. Let’s try and make some changes in our diet and health that will pay big dividends in the coming months.
There are many changes that are small, but add up over time. For example, how many of you drink something with your dinner? Many times people use a dinner table drink to wash down the food they are eating which defeats the purpose of slowly chewing, swallowing, enjoying and digesting our food. Restrict yourself from drinking during dinner and you’ll find you’ll slow down your eating and digestion as well as enjoy the meal. As an added bonus if you’re busy family schedules permit, sit down to that dinner with family…..with phones OFF! Small changes.
Another small change is to reduce the amount of sugared drinks.
Sugar Facts: It’s recommended that we consume no more than 9.5 teaspoons of sugar a day, but did you know that a 12 ounce can of soda contains 10 teaspoons of sugar?
If you drink one soda per day, in one year you will have consumed an astonishing 35 POUNDS OF SUGAR from soda alone!! Make a resolution to make soda an occasional treat and if you’re hooked on that carbonated Fitz, use a soda stream to carbonate water and mix with a little pomegranate juice. Just as good as a soda, but good for you!
We can all start with one or two small changes until it becomes a habit then add an additional change. Park a little farther from the entrance to the store or work. Take the dog for a walk the long way. Change the rice or pasta for extra servings of vegetable. For example: Cauliflower Rice or Zucchini Linguine, make great replacements.

Small changes will eventually lead to a good result until we make it a daily practice. This could be the summer you wear that bathing suit you promised yourself you would wear last year.

New Year’s Resolutions

December 28th, 2015 by Chef Bill

As we approach the end of December and head towards our annual New Year’s
resolutions, let’s plan on doing it smart this year. January 1st is a
bad time to start a diet. The weather is coldest now and our attempts to
limit calories usually fall short as our bodies crave carbs and protein to
give us energy.

Instead of going on a diet, save your diet plan for March or April when the temperature starts to moderate. Outdoor exercise is easier AND healthier as we soak
up some vitamin D as well as take advantage of more salads and light
meals.

A common question that people have is “Can diet soda actually cause one to
gain weight?” The answer is a surprising yes! If you’re drinking diet soda
and think you can get away with that order of fries or sweets, you just
end up adding on to your calories. The chemicals used to sweeten the diet soda are
universally thought to be bad for us and they trick the body into bad
reactions that often cause you to gain weight. In addition, much has been and is
continuing to be written about our gut bacteria. Recent research indicates
that gut bacteria reacts poorly to artificial sweeteners in diet soda which
likely impacts insulin, there by leading us to weight gain.

So instead of making a new year’s resolution to diet, make a positive change
in your life and give up diet soda. Replace it with plain sparkling water or
Seltzer with lemon or pomegranate. Your body will thank you for it!

Eat Well… Chef Bill

Healthy Fall Snacking

October 18th, 2015 by Chef Bill

As fall quietly creeps up on us and summer fades, our eating habits change but it’s not always for the better. The arrival of colder temperatures stirs our bodies to crave more carbs, just like bears and many other animals that are known to over eat and put on pounds to get them through the winter. Although humans have evolved, our metabolism remains rooted in survival techniques that evolved over time. The expression “you can’t fight Mother Nature” comes to mind.

The fall holiday season also brings temptations as we have numerous traditional foods that everyone wants to eat, from the normal excess of thanksgiving to the sweets and sugar binges surrounding Christmas. Follow these tips to try and hold back the worst of the holiday season.

Make sure you keep alternate lower calorie snacks on hand, especially at work where co-workers can quickly change your plans with pastries and candy.

A breakfast of a organic multigrain bread (Dave’s Killer 21 grain organic bread from Costco is outstanding…..as is Dave’s amazing personal tale of addiction and recovery) with almond or peanut butter provides protein and high fiber slow digesting carbs that stick to your ribs and keeps you satisfied longer.

A great snack to bring to work is a hardboiled egg, protein rich and filling.

Try and break at least one bad eating habit you have. If it’s that flavored Starbucks Mocha coffee in the Venti size, make it a short or tall drink instead and cut your calories in half. Better yet, try a plain coffee to save calories and money, it’s a win, win!

Make an effort to get just a little more exercise as the days get shorter and we spend less time outdoors. Take the stairs whenever possible, walk a few blocks more to the next subway or bus stop and get out during the day for at least a little bit of sunshine and fresh air.

While no one wants to diet during the holidays (and would most likely fail if attempted), try these little things to alleviate at some of the effects of poor eating that the holiday season always brings.

Eat Well – Be Well!
Chef Bill

Roast Turkey with Apples and Cider Sauce

October 3rd, 2013 by Chef Bill

Ingredients

• 1 (3 pound, boneless) turkey roast
• 1 tablespoon olive oil
• 2 teaspoons unsalted butter
• 2 (1/2-pound) Granny Smith apples, peeled, cored, and each cut into 16 wedges
• 1 cup low-sodium fat-free chicken broth
• 2/3 cup unfiltered apple cider
• 1/2 teaspoon arrowroot (cornstarch)
• 1 tablespoon water
• 2 teaspoons cider vinegar
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation
Preheat oven to 375°F.
Rub Turkey with olive oil and place skin side up on a rack in roasting pan. Combine seasonings; sprinkle over roast. Bake at 375 degrees, (45 to 60 minutes) or until meat thermometer reads 165 degrees.
Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
While meat is standing, melt butter in skillet over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, and then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.

Cut meat into 1/4-inch-thick slices and serve topped with apples and sauce.

Happy Eating!