Quick Note: These are not nutritious in the least, but they are a hit! I got this recipe from Nicole (thanks, Nicole!)
1 can buttermilk biscuits
1/2 cup sugar
1 t cinnamon
1 pkg (80z) 1/3 fat cream cheese, cubed
1/4 cup butter, melted
Preheat oven to 350.
Separate biscuits and press or roll into 1/4 inch thickness. Mix sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in cinnamon mixture.
Place 1 cream cheese cube in the center of each dough circle; gather up the sides of the dough to enclose the filling and place in one cup of a lightly greased muffing tin. Drizzle with remaining butter, cinnamon and sugar.
Bake at 350 for 15 minutes or until golden brown.
Thursday, June 18, 2009
Wednesday, June 17, 2009
Colorful Vegetable Lasagna
Cooking spray
1 cup chopped red bell pepper (about 1 medium)
1 cup chopped yellow bell pepper (about 1 medium)
1 cup chopped onion
4 medium zucchini, halved lengthwise and thinly sliced (about 5 cups)
2 (8-ounce) packages presliced cremini mushrooms
3 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 1/2 cups fat-free ricotta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 large egg
5 cups marinara sauce
12 precooked lasagna noodles (about 8 ounces)
1 cup chopped red bell pepper (about 1 medium)
1 cup chopped yellow bell pepper (about 1 medium)
1 cup chopped onion
4 medium zucchini, halved lengthwise and thinly sliced (about 5 cups)
2 (8-ounce) packages presliced cremini mushrooms
3 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 1/2 cups fat-free ricotta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 large egg
5 cups marinara sauce
12 precooked lasagna noodles (about 8 ounces)
Preheat oven to 350°.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell peppers, onion, zucchini, and mushrooms; sauté 10 minutes or until vegetables are crisp-tender and mushroom liquid evaporates. Add garlic; sauté 30 seconds.
Combine 1 1/2 cups mozzarella, ricotta, 1/4 cup Parmesan, and egg, stirring well.
Spread 1 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup Basic Marinara evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup Basic Marinara. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes.
Steak and Cheese Sandwiches with Mushrooms
1 teaspoon olive oil
2 cups presliced onion
2 cups green bell pepper strips
2 teaspoons bottled minced garlic
1 cup presliced mushrooms
3/4 pound top round steak, trimmed and cut into thin strips
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons Worcestershire sauce
4 (0.6-ounce) slices reduced-fat provolone cheese, cut in half
4 (2 1/2-ounce) hoagie rolls with sesame seeds
2 cups presliced onion
2 cups green bell pepper strips
2 teaspoons bottled minced garlic
1 cup presliced mushrooms
3/4 pound top round steak, trimmed and cut into thin strips
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons Worcestershire sauce
4 (0.6-ounce) slices reduced-fat provolone cheese, cut in half
4 (2 1/2-ounce) hoagie rolls with sesame seeds
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Add mushrooms to pan; sauté 4 minutes. Sprinkle beef with salt and black pepper. Add beef to pan; sauté 3 minutes or until browned, stirring occasionally. Stir in Worcestershire sauce; cook 1 minute.
Place 1 cheese slice half on bottom half of each roll, and top each serving with one-fourth of beef mixture. Top with remaining cheese slice halves and tops of rolls.
Source: Cooking Light Magazine
Stir-Fried Shrimp with Spicy Orange Sauce
1 1/2 lb peeled and deveined large shrimp
1 T cornstarch
1/4 cup fresh orange juice
2 T low-sodium soy sauce
2 T honey
1 T rice wine vinegar
1 T chile paste with garlic
2 T canola oil
1 T minced peeled ginger
3 garlic cloves, minced
1/2 cup chopped green onion
Place shrimp in a medium bowl and sprinkle with cornstarch; toss well to coat. Set aside.
Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 minutes seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.
Source: Cooking Light Magazine
1 T cornstarch
1/4 cup fresh orange juice
2 T low-sodium soy sauce
2 T honey
1 T rice wine vinegar
1 T chile paste with garlic
2 T canola oil
1 T minced peeled ginger
3 garlic cloves, minced
1/2 cup chopped green onion
Place shrimp in a medium bowl and sprinkle with cornstarch; toss well to coat. Set aside.
Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 minutes seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.
Source: Cooking Light Magazine
Shepherd's Beef Pie
1 lb ground beef
1 1/2 cup beef broth, divided
1 t salt
2 bay leaves
2 whole cloves
1/2 t thyme leaves
1 cup sliced carrots
1 cup sliced mushrooms
1 small box frozen peas
1 cup diced celery
1 cup diced onions
1 1/2 T flour
1 lb peeled, cooked potatoes, mashed
1 1/2 T butter
1/2 cup milk
4 oz grated cheddar cheese
1 T chopped chives
Preheat oven to 375.
Brown ground beef in a medium saucepan, drain oil, add 1 cup broth, salt, bay leaves, cloves and thyme. Cover and simmer for 20 minutes. Add carrots, peas, mushrooms, celery, and onions. Simmer until vegetables are just tender.
In a small bowl, gradually add remaining broth to flour, stirring constantly to form a smooth paste, add to beef and vegetables. Simmer 5 minutes longer.
In a small bowl, combine potatoes with butter, stir in milk. Mash.
Transfer the meat and vegetable mixture to a baking dish. Add mashed potatoes on top of the meat and vegetables, covering the mixture entirely. Add grated cheese and chives on top of potatoes. Bake at 375 degrees for 10 minutes or until heated through, then broil 1 to 2 minutes or until potatoes are lightly browned.
Source: cooks.com
1 1/2 cup beef broth, divided
1 t salt
2 bay leaves
2 whole cloves
1/2 t thyme leaves
1 cup sliced carrots
1 cup sliced mushrooms
1 small box frozen peas
1 cup diced celery
1 cup diced onions
1 1/2 T flour
1 lb peeled, cooked potatoes, mashed
1 1/2 T butter
1/2 cup milk
4 oz grated cheddar cheese
1 T chopped chives
Preheat oven to 375.
Brown ground beef in a medium saucepan, drain oil, add 1 cup broth, salt, bay leaves, cloves and thyme. Cover and simmer for 20 minutes. Add carrots, peas, mushrooms, celery, and onions. Simmer until vegetables are just tender.
In a small bowl, gradually add remaining broth to flour, stirring constantly to form a smooth paste, add to beef and vegetables. Simmer 5 minutes longer.
In a small bowl, combine potatoes with butter, stir in milk. Mash.
Transfer the meat and vegetable mixture to a baking dish. Add mashed potatoes on top of the meat and vegetables, covering the mixture entirely. Add grated cheese and chives on top of potatoes. Bake at 375 degrees for 10 minutes or until heated through, then broil 1 to 2 minutes or until potatoes are lightly browned.
Source: cooks.com
Tilapia with Tomatillos and Avocado filled with Maque Choux
Quick Note: This is a labor intensive dish with lots of ingredients, but it is SO good!
1 1/4 to 1 1/2 lbs tilapia, 4 fillets
course salt
ground pepper
1 t ground cumin
1/2 T extra virgin olive oil, 2 turns of the pan
1 lime, halved
1/2 medium red onion, chopped
1 jalapeno or serrano pepper, seeded and finely chopped
2 or 3 large cloves of garlic, finely chopped
8 to 10 tomatillos, husks peeled and diced
1/2 bottle pale beer
2 T chopped cilantro leaves
Maque Choux:
1 T EVOO
1/2 red onion, chopped
1 jalapeno, seeded and chopped finely
1 small red bell pepper, seeded and chopped
4 ears fresh corn on the cob, husked
A sprinkle of sugar
Dash of cayenne pepper
salt
2 T butter
2 ripe avocado
1 lime, juiced
1 1/4 to 1 1/2 lbs tilapia, 4 fillets
course salt
ground pepper
1 t ground cumin
1/2 T extra virgin olive oil, 2 turns of the pan
1 lime, halved
1/2 medium red onion, chopped
1 jalapeno or serrano pepper, seeded and finely chopped
2 or 3 large cloves of garlic, finely chopped
8 to 10 tomatillos, husks peeled and diced
1/2 bottle pale beer
2 T chopped cilantro leaves
Maque Choux:
1 T EVOO
1/2 red onion, chopped
1 jalapeno, seeded and chopped finely
1 small red bell pepper, seeded and chopped
4 ears fresh corn on the cob, husked
A sprinkle of sugar
Dash of cayenne pepper
salt
2 T butter
2 ripe avocado
1 lime, juiced
Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 tablespoon oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining tablespoon of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes.
Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux. Add 1 tablespoon extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes.
While corn is working, go back to your sauce for the fish. Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro.
Cut avocados in 1/2 lengthwise and remove pits. Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt. Arrange on the serving plate.
To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier.
Source: Rachel Ray (Thanks Nicole!)
Chicken and Root Vegetable Potpie
Quick Note: This is a labor intensive dish, but it is great comfort food.
3 cups fat free, less sodium chicken broth
1 1/2 cups frozen green peas, thawed
1 cup (1/2 inch) cubed peeled baking potato
1 cup (1/2 inch) cubed peeled sweet potato
1 cup (1/2 inch) cubed celery
1 (10-ounce) package frozen pearl onions
1 lbs skinless, boneless chicken breasts, cut into bit-sized pieces
2/3 cup all-purpose flour, divided
1 1/2 cup fat-free milk
1/4 cup chopped fresh parsley
2 T chopped fresh thyme (I used dry)
1 1/2 t salt
1 t fresh ground black pepper
Cooking spray
1 sheet frozen puff pastry dough, thawed
Preheat oven to 400.
Bring broth to boil in a large Dutch oven. Add peas and next 4 ingredients to pan; cover, reduce heat, and simmer for 6 minutes. Add chicken; cook for 5 minutes or until chicken is done. Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl.
Increase heat to medium. Lightly spoon flour into dry measuring cups; level with a knife. Place all but 1T flour into a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended. Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently. Stir in chicken mixture, parsley, thyme salt, and pepper. Spoon mixture into an 11x7-inch baking dish coated with cooking spray.
Sprinkle remaining 1T flour on a work surface; roll dough into a 13x9-inch rectangle. Place dough over chicken mixture, pressing to seal at edges of the dish. Cut small slits into the dough. Coat dough lightly with cooking spray. Place dish on a foil-lined baking sheet. Bake at 400 for 16 minutes or until pastry is browned and filling is bubbly. Yield: 8 servings
Source: Adapted from Cooking Light Magazine
3 cups fat free, less sodium chicken broth
1 1/2 cups frozen green peas, thawed
1 cup (1/2 inch) cubed peeled baking potato
1 cup (1/2 inch) cubed peeled sweet potato
1 cup (1/2 inch) cubed celery
1 (10-ounce) package frozen pearl onions
1 lbs skinless, boneless chicken breasts, cut into bit-sized pieces
2/3 cup all-purpose flour, divided
1 1/2 cup fat-free milk
1/4 cup chopped fresh parsley
2 T chopped fresh thyme (I used dry)
1 1/2 t salt
1 t fresh ground black pepper
Cooking spray
1 sheet frozen puff pastry dough, thawed
Preheat oven to 400.
Bring broth to boil in a large Dutch oven. Add peas and next 4 ingredients to pan; cover, reduce heat, and simmer for 6 minutes. Add chicken; cook for 5 minutes or until chicken is done. Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl.
Increase heat to medium. Lightly spoon flour into dry measuring cups; level with a knife. Place all but 1T flour into a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended. Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently. Stir in chicken mixture, parsley, thyme salt, and pepper. Spoon mixture into an 11x7-inch baking dish coated with cooking spray.
Sprinkle remaining 1T flour on a work surface; roll dough into a 13x9-inch rectangle. Place dough over chicken mixture, pressing to seal at edges of the dish. Cut small slits into the dough. Coat dough lightly with cooking spray. Place dish on a foil-lined baking sheet. Bake at 400 for 16 minutes or until pastry is browned and filling is bubbly. Yield: 8 servings
Source: Adapted from Cooking Light Magazine
Barbecue Pork Chops and Potatoes
Quick Note: You have to like BBQ sauce to like this dish. We use Stubbs spicy BBQ sauce. It certainly has a kick! Serve with a salad or other green veggies.
4 pork chops
4 potatoes, peeled and cut into pieces
1 bottle BBQ sauce
1/2 onion, diced
salt and pepper
Brown pork chops in skillet. Drain grease. Put in potatoes and onion. Mix BBQ sauce with water half and half enough to cover potatoes. Salt and pepper to taste. Cover and simmer 45 minutes or until potatoes are done.
Source: cooks.com
4 pork chops
4 potatoes, peeled and cut into pieces
1 bottle BBQ sauce
1/2 onion, diced
salt and pepper
Brown pork chops in skillet. Drain grease. Put in potatoes and onion. Mix BBQ sauce with water half and half enough to cover potatoes. Salt and pepper to taste. Cover and simmer 45 minutes or until potatoes are done.
Source: cooks.com
Pork Chops with Cran-Apple Sauce and Parsley Potatoes
Quick Note: Sugar snap peas are a recommended side for this dish. Kevin and I prefer steamed spinach. Also, I used gala apples instead of McIntosh.
4 center cut pork loin boneless chops, each about 3/4 inch thick
Drizzle of EVOO
Grill seasoning blend or course salt and pepper
5 McIntosh apples, peeled and chunked
1/2 cup dried sweetened cranberries
1 cup concentrated canned cran-apple juice
1 1/2 lbs small red skinned potatoes, halved
2 T butter
Handful of flat-leaf parsley, chopped
Preheat a nonstick skillet over medium high heat. Drizzle chops with extra virgin olive oil, just enough to lightly coat the meat on both sides. Place the chops in a hot pan and cook 6 to 7 minutes on each side under a loose tin foil tent. The tent will reflect heat back into the pan while allowing steam to escape.
Once the chops are turned, season with seasoning blend or coarse salt and pepper, to your taste. After the chops are cooked through remove from heat and let stand for 5 minutes for juices to redistribute before serving.
In a medium saucepan, working over medium to medium high heat, combine apples, sweetened dried cranberries, and cran-apple juice concentrate. Cook apples into a chunky sauce, about 10 minutes. Remove the cran-apple sauce from heat and let it settle.
Simmer potatoes in just enough water to cover them for 10 minutes or until fork tender. Drain ad return potatoes to hot pot to dry them out. Toss potatoes with butter, parsley, and a little salt.
Source: foodnetwork.com/Rachel Ray (Thanks Nicole!)
4 center cut pork loin boneless chops, each about 3/4 inch thick
Drizzle of EVOO
Grill seasoning blend or course salt and pepper
5 McIntosh apples, peeled and chunked
1/2 cup dried sweetened cranberries
1 cup concentrated canned cran-apple juice
1 1/2 lbs small red skinned potatoes, halved
2 T butter
Handful of flat-leaf parsley, chopped
Preheat a nonstick skillet over medium high heat. Drizzle chops with extra virgin olive oil, just enough to lightly coat the meat on both sides. Place the chops in a hot pan and cook 6 to 7 minutes on each side under a loose tin foil tent. The tent will reflect heat back into the pan while allowing steam to escape.
Once the chops are turned, season with seasoning blend or coarse salt and pepper, to your taste. After the chops are cooked through remove from heat and let stand for 5 minutes for juices to redistribute before serving.
In a medium saucepan, working over medium to medium high heat, combine apples, sweetened dried cranberries, and cran-apple juice concentrate. Cook apples into a chunky sauce, about 10 minutes. Remove the cran-apple sauce from heat and let it settle.
Simmer potatoes in just enough water to cover them for 10 minutes or until fork tender. Drain ad return potatoes to hot pot to dry them out. Toss potatoes with butter, parsley, and a little salt.
Source: foodnetwork.com/Rachel Ray (Thanks Nicole!)
Oatmeal-Apple Crisp
1/2 cup whole wheat flour
3/4 cup quick-cooking oats
3/4 cup packed dark brown sugar, divided
3/4 t ground cinnamon, divided
1/2 cup chilled butter, cut into small pieces
6 cups chopped peeled Granny Smith apples (about 2.5 lbs)
1/2 cup golden raisins
Cooking spray
3 cups fat free frozen yogurt
Preheat oven to 375.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, 1/2 cup sugar, and 1/2 t cinnamon in a medium bowl; cut in chilled butter with a pastry blender or 2 knives until oat mixture resembles coarse meal.
Combine 1/4 cup sugar, 1/4 t cinnamon, apple, and raisins in a 13x9 inch baking dish coated with cooking spray. Sprinkle with oat mixture. Bake at 375 for 30 minutes or until apple is tender. Top each serving with about 1/3 cup frozen yogurt. Yield: 10 servings
Source: Cooking Light Magazine
3/4 cup quick-cooking oats
3/4 cup packed dark brown sugar, divided
3/4 t ground cinnamon, divided
1/2 cup chilled butter, cut into small pieces
6 cups chopped peeled Granny Smith apples (about 2.5 lbs)
1/2 cup golden raisins
Cooking spray
3 cups fat free frozen yogurt
Preheat oven to 375.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, 1/2 cup sugar, and 1/2 t cinnamon in a medium bowl; cut in chilled butter with a pastry blender or 2 knives until oat mixture resembles coarse meal.
Combine 1/4 cup sugar, 1/4 t cinnamon, apple, and raisins in a 13x9 inch baking dish coated with cooking spray. Sprinkle with oat mixture. Bake at 375 for 30 minutes or until apple is tender. Top each serving with about 1/3 cup frozen yogurt. Yield: 10 servings
Source: Cooking Light Magazine
Taco Soup
1 lb lean ground beef or turkey
1 pkg taco seasoning mix
1 pkg dry ranch dressing mix
2 cans diced tomatoes
1 can ranch style beans
1 can pinto beans with jalapenos
1 can chopped green chilies
1 can white hominy
1 chopped onion
Brown ground beef. Add all other ingredients (don't drain any of the cans). Simmer 20 minutes. Serve with grated cheese and tortilla chips or corn bread.
1 pkg taco seasoning mix
1 pkg dry ranch dressing mix
2 cans diced tomatoes
1 can ranch style beans
1 can pinto beans with jalapenos
1 can chopped green chilies
1 can white hominy
1 chopped onion
Brown ground beef. Add all other ingredients (don't drain any of the cans). Simmer 20 minutes. Serve with grated cheese and tortilla chips or corn bread.
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