Between picking up the kids at soccer practice and helping them with their homework, there isn’t always much time left for dinner prep. Luckily,I have some pasta creations you can get on the table in 20 minutes or less—even before the whole family gathers hungrily in the kitchen. My flavorful sauces are so quick to prepare that by the time the noodles cook your work will be done. I guarantee that with my speedy suppers, you’ll be earning your family’s thumbs up before the final spin on Wheel of Fortune. ENJOY!
Makes 4 servings
Active Time: 10 minutes
Total Time: 20 minutes
Ingredients
12 oz whole-wheat spaghetti
8 oz asparagus (about 1/2 bunch), trimmed and cut in bite-size pieces
4 oz sugar snap peas, trimmed, halved
1 cup frozen peas
1 Tbsp olive oil
1/2 cup minced shallots
1 medium zucchini, halved and sliced
1/4 tsp each salt and pepper
1 cup reduced-sodium chicken broth
Garnish: snipped chives, grated Parmesan
Preparation
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done. Add frozen peas, then drain.
2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add shallots; sauté 2 minutes. Add zucchini, salt and pepper; cook 5 minutes until zucchini is crisp-tender. Add broth; heat.
3. Return pasta and vegetable mixture to pasta pot. Add zucchini mixture and toss to mix and coat. Sprinkle servings with chives and Parmesan.
394 calorie Per serving
Monday, August 30, 2010
Thursday, August 26, 2010
RECIPE OF THE DAY! POTATO AND FISH STEW
My mother has been making this soup for several years now. Stews for me are comfort foods and every time I makes this dish it reminds of my childhood. It is incredibly easy to make, given how tasty and how low in calories it is. Works well with white fish, I've used cod, tilapia, sole with good results. I also use clam juice some times, mmmmm... tasty. ENJOY!
Makes 6 servings
Active Time: 15 minutes
Total Time: 45 minutes
Ingredients
2 tsp olive oil
1 1/2 cups each chopped onions and thinly sliced carrots
3 large cloves garlic, minced
1 tsp fennel seeds (optional)
1/2 tsp each dried thyme, salt and pepper
2 1/4 cups water
1 can (14 1/2 oz) reduced-sodium chicken broth
2 lb (about 5 medium) all-purpose potatoes, peeled and cut into 1-in. chunks
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 lb thawed frozen or fresh cod or scrod fillets, cut in 1-in. chunks
Preparation
1. Heat oil in a 4- to 5-qt pot over medium heat. Add onions and carrots; cook, stirring often, 5 minutes or until onions are translucent. Stir in garlic, fennel seeds, thyme, salt and pepper; cook, stirring, 1 minute or until fragrant.
2. Stir in water, broth and potatoes; bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are tender.
3. Stir in tomatoes and tomato sauce; bring to a simmer. Stir in fish. Cover and simmer 5 minutes, or until fish is opaque at center.
253 Calories Per Serving
Makes 6 servings
Active Time: 15 minutes
Total Time: 45 minutes
Ingredients
2 tsp olive oil
1 1/2 cups each chopped onions and thinly sliced carrots
3 large cloves garlic, minced
1 tsp fennel seeds (optional)
1/2 tsp each dried thyme, salt and pepper
2 1/4 cups water
1 can (14 1/2 oz) reduced-sodium chicken broth
2 lb (about 5 medium) all-purpose potatoes, peeled and cut into 1-in. chunks
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 lb thawed frozen or fresh cod or scrod fillets, cut in 1-in. chunks
Preparation
1. Heat oil in a 4- to 5-qt pot over medium heat. Add onions and carrots; cook, stirring often, 5 minutes or until onions are translucent. Stir in garlic, fennel seeds, thyme, salt and pepper; cook, stirring, 1 minute or until fragrant.
2. Stir in water, broth and potatoes; bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are tender.
3. Stir in tomatoes and tomato sauce; bring to a simmer. Stir in fish. Cover and simmer 5 minutes, or until fish is opaque at center.
253 Calories Per Serving
RECIPE OF THE DAY! FILLET ITALIAN STYLE IN A SKILLET
This is a wonderful dish that the whole family can enjoy. I use these fish because they are among the most flaky fish, tilapia, turbot or red snapper. They are very Band friendly, this is one of my favorite recipes to make and eat. Make it yours too! ENJOY!
Makes 4 servings
Active Time: 7 minutes
Total Time: 15 minutes
Ingredients
1 Bread sticks
1 medium onion, thinly sliced
5 small or 2 medium zucchini (1 lb)
1 can (14 oz) diced Italian-seasoned tomatoes
1 lb small fresh fish fillets (such as tilapia, turbot or red snapper), no more than 1⁄2 in. thick
Preparation
1. Meanwhile, lightly coat a large nonstick skillet with nonstick spray. Heat over medium-high heat. Spread onion in skillet.
2. While onion cooks, cut small zucchini in 1⁄2-in.-thick rounds (or cut medium zucchini in half lengthwise, then crosswise in 1⁄2-in.-thick pieces). Stir into onions along with about half the tomatoes. Bring to a boil.
3. Lay fish fillets in a single layer on top. Pour remaining tomatoes over fish. Cover and cook 7 to 8 minutes, or until fish is cooked through and zucchini is crisp-tender.
4. Serve with the fish and vegetables also a few bread sticks.
410 Calories Per Serving
Makes 4 servings
Active Time: 7 minutes
Total Time: 15 minutes
Ingredients
1 Bread sticks
1 medium onion, thinly sliced
5 small or 2 medium zucchini (1 lb)
1 can (14 oz) diced Italian-seasoned tomatoes
1 lb small fresh fish fillets (such as tilapia, turbot or red snapper), no more than 1⁄2 in. thick
Preparation
1. Meanwhile, lightly coat a large nonstick skillet with nonstick spray. Heat over medium-high heat. Spread onion in skillet.
2. While onion cooks, cut small zucchini in 1⁄2-in.-thick rounds (or cut medium zucchini in half lengthwise, then crosswise in 1⁄2-in.-thick pieces). Stir into onions along with about half the tomatoes. Bring to a boil.
3. Lay fish fillets in a single layer on top. Pour remaining tomatoes over fish. Cover and cook 7 to 8 minutes, or until fish is cooked through and zucchini is crisp-tender.
4. Serve with the fish and vegetables also a few bread sticks.
410 Calories Per Serving
Monday, August 23, 2010
RECIPE OF THE DAY! ROAST PORK WITH CUMIN AND DRIED FRUIT
This moist flavorful roast, with its fruit filling and tangy glaze, has become a tradition at our family events. It's not tricky to prepare and is so impressive on the table. ENJOY!
Makes 8 Servings
Active Time: 15 minutes
Total Time: 1 hour 15 minutes
Ingredients
1 pkg (6 oz) mixed dried fruit, coarsely chopped (1 cup)
21/2 lb boneless pork loin
11/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
Preparation
1. Heat oven to 375ºF. Soak fruit in 1 cup boiling water for 15 minutes. You’ll need a small roasting pan and kitchen string.
2. Make a long cut down center of pork, not all the way through. Open like a book. Mix cumin, salt and pepper; sprinkle 1/2 tsp over cut surface.
3. Drain fruit; save liquid. Arrange fruit over one side of pork. Fold over other side to enclose filling. Tie in several places with kitchen string. Rub meat with rest of cumin mixture; place in pan.
4. Roast 50 minutes, or until a meat thermometer inserted in center registers 160ºF. Remove to cutting board; let rest 10 minutes.
5. Meanwhile, add fruit liquid to pan and stir over high heat to dissolve browned bits on bottom. Simmer 4 minutes to reduce slightly. Serve with pork.
316 Calories Per Serving
Makes 8 Servings
Active Time: 15 minutes
Total Time: 1 hour 15 minutes
Ingredients
1 pkg (6 oz) mixed dried fruit, coarsely chopped (1 cup)
21/2 lb boneless pork loin
11/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
Preparation
1. Heat oven to 375ºF. Soak fruit in 1 cup boiling water for 15 minutes. You’ll need a small roasting pan and kitchen string.
2. Make a long cut down center of pork, not all the way through. Open like a book. Mix cumin, salt and pepper; sprinkle 1/2 tsp over cut surface.
3. Drain fruit; save liquid. Arrange fruit over one side of pork. Fold over other side to enclose filling. Tie in several places with kitchen string. Rub meat with rest of cumin mixture; place in pan.
4. Roast 50 minutes, or until a meat thermometer inserted in center registers 160ºF. Remove to cutting board; let rest 10 minutes.
5. Meanwhile, add fruit liquid to pan and stir over high heat to dissolve browned bits on bottom. Simmer 4 minutes to reduce slightly. Serve with pork.
316 Calories Per Serving
Saturday, August 21, 2010
RECIPE OF THE DAY! BABAGANOUSH
Baba ganoush, a Middle Eastern spread and dip is similar to hummus, but is made with eggplant instead of chickpeas (garbanzo beans). So if you are looking for a low calories spread and dip or even a snack this is it, and so tasty too! ENJOY!
Makes 8 servings (2 cups)
Active Time: 10 minutes
Total Time: 1 hour 15 minutes
Ingredients
2 large eggplants (about 3 lb)
1/3 cup tahini (sesame seed paste, found in ethnic foods or Middle Eastern section of supermarkets)
1/4 cup fresh lemon juice
3 Tbsp extra-virgin olive oil
1 Tbsp chopped Italian parsley
3 cloves garlic, crushed through a press
1 tsp ground cumin
1/4 tsp each salt and pepper
Serve with: warmed or grilled pita wedges and veggie dippers
Preparation
1. Heat oven to 450°F or outdoor grill to medium-low. Pierce eggplants several times so steam can escape.
2. In oven: Put eggplants on a baking sheet and roast, turning occasionally, 50 to 60 minutes until very soft and skins are slightly blackened in spots. On grill: Cook eggplants in a covered grill, turning every 10 minutes, 35 to 40 minutes until very soft and skins are charred. Cool 15 minutes.
3. Cut ends off eggplants and peel off skin. Cut open; remove and discard long strands of seeds. Cut eggplant in large pieces (it will be very soft) and put in a sieve set over a bowl. Let drain 10 minutes to remove excess water. Discard water.
4. In a food processor, pulse tahini, lemon juice, 1 Tbsp each oil and parsley, the garlic, cumin, salt and pepper to blend. Add eggplant; pulse just until mixture is a chunky purée.
5. To serve: Scrape mixture into a wide bowl. Drizzle with remaining 2 Tbsp olive oil.
80 Calories Per Serving
Makes 8 servings (2 cups)
Active Time: 10 minutes
Total Time: 1 hour 15 minutes
Ingredients
2 large eggplants (about 3 lb)
1/3 cup tahini (sesame seed paste, found in ethnic foods or Middle Eastern section of supermarkets)
1/4 cup fresh lemon juice
3 Tbsp extra-virgin olive oil
1 Tbsp chopped Italian parsley
3 cloves garlic, crushed through a press
1 tsp ground cumin
1/4 tsp each salt and pepper
Serve with: warmed or grilled pita wedges and veggie dippers
Preparation
1. Heat oven to 450°F or outdoor grill to medium-low. Pierce eggplants several times so steam can escape.
2. In oven: Put eggplants on a baking sheet and roast, turning occasionally, 50 to 60 minutes until very soft and skins are slightly blackened in spots. On grill: Cook eggplants in a covered grill, turning every 10 minutes, 35 to 40 minutes until very soft and skins are charred. Cool 15 minutes.
3. Cut ends off eggplants and peel off skin. Cut open; remove and discard long strands of seeds. Cut eggplant in large pieces (it will be very soft) and put in a sieve set over a bowl. Let drain 10 minutes to remove excess water. Discard water.
4. In a food processor, pulse tahini, lemon juice, 1 Tbsp each oil and parsley, the garlic, cumin, salt and pepper to blend. Add eggplant; pulse just until mixture is a chunky purée.
5. To serve: Scrape mixture into a wide bowl. Drizzle with remaining 2 Tbsp olive oil.
80 Calories Per Serving
Friday, August 20, 2010
RECIPE OF THE DAY! STUFFED VEGGIE SHELLS
This mouth watering dish has some bold flavors that you, your family and friends will love.
They will forget that this is a meatless dish. ENJOY!
Makes 6 servings
Active Time: 30 minutes
Total Time: 1 hour 5 minutes
Ingredients
1 box (12 oz) jumbo pasta shells
2 tsp olive oil
1/2 bunch broccoli (7 oz), chopped (2 1/2 cups)
1 cup shredded carrots (4 oz)
1 small onion (4 oz), chopped
1 clove garlic, minced
1 box (10 oz) frozen leaf spinach, thawed and coarsely cut
1/4 cup chopped fresh basil
1 cup lowfat small-curd cottage cheese (2%) or part-skim ricotta
2 Tbsp grated Parmesan
1/4 tsp each salt and pepper
1 1/2 cups marinara sauce
1/2 cup shredded part-skim mozzarella
Preparation
1. Heat oven to 400ºF. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.
2. Meanwhile, heat oil in large skillet over medium-high heat. Sauté broccoli, carrots, onions and garlic 3 minutes or until just tender. Add spinach and 1⁄2 cup water; cover and cook 2 minutes or until vegetables are tender.
3. Remove cover; cook until liquid is mostly evaporated. from heat; stir in basil, cottage cheese, Parmesan, salt and pepper. Spread marinara sauce on bottom of 13 x 9-in. baking dish.
4. Spoon 1 rounded Tbsp filling into each shell; arrange in baking dish. Sprinkle with mozzarella, cover tightly with foil, and bake 35 minutes until hot and bubbly.
382 Calories Per Serving(2 shells for 382 calories)
They will forget that this is a meatless dish. ENJOY!
Makes 6 servings
Active Time: 30 minutes
Total Time: 1 hour 5 minutes
Ingredients
1 box (12 oz) jumbo pasta shells
2 tsp olive oil
1/2 bunch broccoli (7 oz), chopped (2 1/2 cups)
1 cup shredded carrots (4 oz)
1 small onion (4 oz), chopped
1 clove garlic, minced
1 box (10 oz) frozen leaf spinach, thawed and coarsely cut
1/4 cup chopped fresh basil
1 cup lowfat small-curd cottage cheese (2%) or part-skim ricotta
2 Tbsp grated Parmesan
1/4 tsp each salt and pepper
1 1/2 cups marinara sauce
1/2 cup shredded part-skim mozzarella
Preparation
1. Heat oven to 400ºF. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.
2. Meanwhile, heat oil in large skillet over medium-high heat. Sauté broccoli, carrots, onions and garlic 3 minutes or until just tender. Add spinach and 1⁄2 cup water; cover and cook 2 minutes or until vegetables are tender.
3. Remove cover; cook until liquid is mostly evaporated. from heat; stir in basil, cottage cheese, Parmesan, salt and pepper. Spread marinara sauce on bottom of 13 x 9-in. baking dish.
4. Spoon 1 rounded Tbsp filling into each shell; arrange in baking dish. Sprinkle with mozzarella, cover tightly with foil, and bake 35 minutes until hot and bubbly.
382 Calories Per Serving(2 shells for 382 calories)
Thursday, August 19, 2010
RECIPE OF THE DAY! YOGURT DRESSING WITH SPRING SALAD
Easy to make Low Calorie Yogurt Dressing will taste great over many types of salads also.
ENJOY!
Makes 8 servings
Spring Salad with Yogurt Dressing
Active Time: 8 minutes
Total Time: 8 minutes
Ingredients
Yogurt Dressing
1/3 cup each plain lowfat yogurt and light mayonnaise
2 Tbsp lemon juice
2 Tbsp finely chopped scallions or chives
2 to 3 Tbsp water
1/4 tsp salt
1/8 tsp pepper
Salad
2 heads Boston lettuce
2 cups baby spinach
1 cup frisée
1 seedless cucumber, halved lengthwise and sliced
Preparation
1. Yogurt Dressing: Whisk ingredients in small bowl; cover and refrigerate until ready to serve.
2. Tear lettuce into bite-size pieces; toss with spinach, frisée and cucumber. In salad bowl, toss with dressing and serve.
Planning Tip: Make the dressing several days ahead and store in an airtight container in the refrigerator.
53 Calories Per Serving
ENJOY!
Makes 8 servings
Spring Salad with Yogurt Dressing
Active Time: 8 minutes
Total Time: 8 minutes
Ingredients
Yogurt Dressing
1/3 cup each plain lowfat yogurt and light mayonnaise
2 Tbsp lemon juice
2 Tbsp finely chopped scallions or chives
2 to 3 Tbsp water
1/4 tsp salt
1/8 tsp pepper
Salad
2 heads Boston lettuce
2 cups baby spinach
1 cup frisée
1 seedless cucumber, halved lengthwise and sliced
Preparation
1. Yogurt Dressing: Whisk ingredients in small bowl; cover and refrigerate until ready to serve.
2. Tear lettuce into bite-size pieces; toss with spinach, frisée and cucumber. In salad bowl, toss with dressing and serve.
Planning Tip: Make the dressing several days ahead and store in an airtight container in the refrigerator.
53 Calories Per Serving
Wednesday, August 18, 2010
RECIPE OF THE DAY! SALMON WITH A MUSTARD SAUCE
Delicious and tasty low calorie Salmon with Mustard Sauce will delight your Friends and family. The many flavors will burst in your mouth. I make this dish a lot and I love it, try it and am sure you will too! ENJOY!
Makes 5 servings
Active Time: 5 minutes
Total Time: 15 minutes
Ingredient
1 salmon fillet (1 1⁄2 lb), cut into 5 equal pieces
1/4 cup coarse-grain mustard
2 Tbsp pure maple syrup or maple-flavored pancake syrup
Preparation
1. Heat oven to 450ºF. You will need a rimmed baking sheet lined with foil. Place salmon pieces 1 in. apart, skin side down, on baking sheet.
2. Stir mustard and maple syrup in small bowl until blended; spoon evenly on salmon.
3. Bake 10 minutes until salmon is opaque in center.
194 Calories Per Serving
Makes 5 servings
Active Time: 5 minutes
Total Time: 15 minutes
Ingredient
1 salmon fillet (1 1⁄2 lb), cut into 5 equal pieces
1/4 cup coarse-grain mustard
2 Tbsp pure maple syrup or maple-flavored pancake syrup
Preparation
1. Heat oven to 450ºF. You will need a rimmed baking sheet lined with foil. Place salmon pieces 1 in. apart, skin side down, on baking sheet.
2. Stir mustard and maple syrup in small bowl until blended; spoon evenly on salmon.
3. Bake 10 minutes until salmon is opaque in center.
194 Calories Per Serving
Tuesday, August 17, 2010
RECIPE OF THE DAY! TARTETS WILD MUSHROOM
All fresh Wild Mushrooms are seasonal and are greatly influenced by weather patterns in the areas they are grown in.There exists a lack of knowledge in regard to the wide variety of mushroom flavors, every species of mushroom has it's own unique taste experience.This recipe will delight your taste buds. This dish can make for a nice main course or server it as a Appetizer/Hors D'oeuvre. This recipe is for those who love mushrooms. ENJOY!
Makes 24 tartlets
Active Time: 10 minutes
Total Time: 20 minutes
40 Calories Per Serving
Ingredients
2 T bsp butter
1/3 cup chopped shallots
3 packages (4 oz each) sliced assorted wild mushrooms, roughly chopped
3 T bsp dry sherry, white wine or water
2 tsp chopped fresh thyme leaves
1/4tsp each salt and pepper
1/4 cup reduced-fat cream cheese
24 mini–fillo shells, from 2 boxes (1.90 oz each) of 15
Garnish: small thyme sprigs
Preparation
1. Heat oven to 350ºF. Melt butter in a large nonstick skillet over medium-high heat. Add shallots; cover and cook 3 minutes until softened.
2. Stir in mushrooms. Sauté 5 minutes or until tender. Stir in sherry, thyme, salt and pepper until mixture simmers. Simmer 1 minute. Stir in cream cheese until melted.
3. Fill each fillo cup with 1 Tbsp mushrooms. Place on baking sheet. Heat about 5 minutes to heat cups.
Tip: The mushroom filling can be made a day ahead and reheated in the microwave (you may need to stir in a Tbsp or so of water if mixture seems too thick). To have the tartlets ready to bake, fill them up to 2 hours ahead.
40 Calories Per Serving
Makes 24 tartlets
Active Time: 10 minutes
Total Time: 20 minutes
40 Calories Per Serving
Ingredients
2 T bsp butter
1/3 cup chopped shallots
3 packages (4 oz each) sliced assorted wild mushrooms, roughly chopped
3 T bsp dry sherry, white wine or water
2 tsp chopped fresh thyme leaves
1/4tsp each salt and pepper
1/4 cup reduced-fat cream cheese
24 mini–fillo shells, from 2 boxes (1.90 oz each) of 15
Garnish: small thyme sprigs
Preparation
1. Heat oven to 350ºF. Melt butter in a large nonstick skillet over medium-high heat. Add shallots; cover and cook 3 minutes until softened.
2. Stir in mushrooms. Sauté 5 minutes or until tender. Stir in sherry, thyme, salt and pepper until mixture simmers. Simmer 1 minute. Stir in cream cheese until melted.
3. Fill each fillo cup with 1 Tbsp mushrooms. Place on baking sheet. Heat about 5 minutes to heat cups.
Tip: The mushroom filling can be made a day ahead and reheated in the microwave (you may need to stir in a Tbsp or so of water if mixture seems too thick). To have the tartlets ready to bake, fill them up to 2 hours ahead.
40 Calories Per Serving
Monday, August 16, 2010
RECIPE OF THE DAY! TUNA CUPS WITH WASABI
The wonton cups make a fun and fancy appetizer but the salad works well in a sandwich too!
Delicious and so full of taste this low calorie easy to make Tuna Cup. Fun for the kids too, they can help you prepare this dish, and it will make it fun for them to eat. ENJOY!
Prep Time:5 minutes
Cook Time:8 minutes
Makes 20 cups
Ingredients
1 pouch (6.4 oz.)StarKist® Albacore Tuna in Water, drained
1/4 cup diced water chestnuts
1/4 cup shredded (matchstick) carrots
1/4 cup light mayonnaise
1 tsp. wasabi paste (or to taste)
20 wonton wrappers
Directions
1. Place tuna, water chestnuts and carrots in a bowl.
2. Mix mayonnaise and wasabi paste in a small bowl and combine well. Add mayonnaise mixture to tuna and mix well.
3. Serve in wonton cups (see below) or in lettuce cups, hollowed out cucumbers or tomatoes. Garnish with chopped red pepper.
Tips: 1. To make Wonton Cups: Preheat oven to 350°F. Spray wonton wrappers on both sides with cooking spray.
2. Place into small muffin tins (push into tin lightly, spreading sides out gently). Bake for 6 – 8 minutes until crisp. Remove and let cool on racks.
45 Calories Per Serving
Serving Size 1 cup
Delicious and so full of taste this low calorie easy to make Tuna Cup. Fun for the kids too, they can help you prepare this dish, and it will make it fun for them to eat. ENJOY!
Prep Time:5 minutes
Cook Time:8 minutes
Makes 20 cups
Ingredients
1 pouch (6.4 oz.)StarKist® Albacore Tuna in Water, drained
1/4 cup diced water chestnuts
1/4 cup shredded (matchstick) carrots
1/4 cup light mayonnaise
1 tsp. wasabi paste (or to taste)
20 wonton wrappers
Directions
1. Place tuna, water chestnuts and carrots in a bowl.
2. Mix mayonnaise and wasabi paste in a small bowl and combine well. Add mayonnaise mixture to tuna and mix well.
3. Serve in wonton cups (see below) or in lettuce cups, hollowed out cucumbers or tomatoes. Garnish with chopped red pepper.
Tips: 1. To make Wonton Cups: Preheat oven to 350°F. Spray wonton wrappers on both sides with cooking spray.
2. Place into small muffin tins (push into tin lightly, spreading sides out gently). Bake for 6 – 8 minutes until crisp. Remove and let cool on racks.
45 Calories Per Serving
Serving Size 1 cup
Sunday, August 15, 2010
RECIPE OF THE DAY! SOUTHWESTERN SHRIMP DISH
Looking for something to make your taste buds crave for more? This southwest shrimp dish is what you want. If it is an impressive side dish that you require, then this dish is the answer. Stock up on plenty of bags of shrimp as you will want to make this southwest shrimp time and again. What is more sinful than not trying out this sinfully delicious southwest shrimp dish. Start right away! ENJOY!
Makes 4 Servings
Active Time: 15 minutes
Total Time: 15 minutes
Ingredients
1 lb large peeled cooked shrimp
1 cup diced jicama
1/2 cup mild salsa (preferably refrigerated fresh)
1 Tbsp olive oil
1/3 cup chopped cilantro
1/4 tsp ground cumin
1 ripe avocado, sliced
Serve with: warm corn or flour tortillas, lime wedges
Preparation
1. Put shrimp, jicama, salsa, oil, cilantro and cumin in a medium bowl; toss to mix.
2. Add avocado; gently toss to mix. Roll up in warm tortillas if desired. Serve with lime wedges.
218 Calories Per Serving
Makes 4 Servings
Active Time: 15 minutes
Total Time: 15 minutes
Ingredients
1 lb large peeled cooked shrimp
1 cup diced jicama
1/2 cup mild salsa (preferably refrigerated fresh)
1 Tbsp olive oil
1/3 cup chopped cilantro
1/4 tsp ground cumin
1 ripe avocado, sliced
Serve with: warm corn or flour tortillas, lime wedges
Preparation
1. Put shrimp, jicama, salsa, oil, cilantro and cumin in a medium bowl; toss to mix.
2. Add avocado; gently toss to mix. Roll up in warm tortillas if desired. Serve with lime wedges.
218 Calories Per Serving
Saturday, August 14, 2010
RECIPE OF THE DAY! SALMON BURGERS WITH CHIPOTLE RANCH SAUCE
This easy to make Salmon Burgers with Chipotle Ranch Sauce will make a great meal. Looking for a healthy meal, this 325 calorie recipe is it. I have learned I do not have to substitute taste or good foods to work with my Lap Band. Enjoy!
Makes 4 sandwiches
Active Time: 10 minutes
Total Time: 10 minutes
Ingredients
1 (12.8 oz) package SeaPak Salmon Burgers
2 Tablespoons chipotle pepper sauce
1/4 cup ranch dressing
4 slices red onion
4 ripe vine tomatoes
4 leaves green leaf lettuce
4 slices pepperjack cheese (if desired)
4 hamburger buns
Preparation
1. Preheat grill to medium-high heat.
2. Combine chipotle pepper sauce and ranch dressing, set aside.
3. Grill salmon burgers according to package directions. Remove from grill.
4. Plate by placing salmon burger on a toasted bun and topping it with lettuce, onion, tomato and cheese. Spread chipotle-ranch sauce on inside of hamburger bun top half. Serve immediately.
325 Calories Per Serving
Makes 4 sandwiches
Active Time: 10 minutes
Total Time: 10 minutes
Ingredients
1 (12.8 oz) package SeaPak Salmon Burgers
2 Tablespoons chipotle pepper sauce
1/4 cup ranch dressing
4 slices red onion
4 ripe vine tomatoes
4 leaves green leaf lettuce
4 slices pepperjack cheese (if desired)
4 hamburger buns
Preparation
1. Preheat grill to medium-high heat.
2. Combine chipotle pepper sauce and ranch dressing, set aside.
3. Grill salmon burgers according to package directions. Remove from grill.
4. Plate by placing salmon burger on a toasted bun and topping it with lettuce, onion, tomato and cheese. Spread chipotle-ranch sauce on inside of hamburger bun top half. Serve immediately.
325 Calories Per Serving
Thursday, August 12, 2010
RECIPE OF THE DAY! BELL PEPPER BRUSCHETTA
Looking for a great Appetizer or Hors D'oeuvre, try this one. So many great flavors in one little bite. Your friends and family will want this low calorie and easy to make recipe. This Bell Pepper bruschetta is a big hit at my dinner party's and am sure it will be for yours to. ENJOY!
Makes 15 pieces
Active Time: 15 minutes
Ingredients
2 each jarred roasted red and yellow bell peppers
1 1/2 Tbsp olive oil, preferably extra-virgin
2 tsp balsamic vinegar
2 Tbsp each golden raisins and toasted pine nuts (pignoli)
3 Tbsp flat-leaf parsley, chopped
15 to 16 pieces (from a 4.25-oz bag) roasted-garlic oven-baked Italian chivestoast or 1/2-in.-thick slices French bread, toasted
Preparation
1. Dry peppers well on paper towels. Cut in narrow strips. Gently mix with oil, vinegar, raisins, pine nuts and parsley.
2. Spoon 1 Tbsp pepper mixture on each toast; drizzle with dressing left in bowl.
Planning tip: Can be prepared through Step 1 up to 2 days ahead. Refrigerate, covered.
175 calories Per Serving
Makes 15 pieces
Active Time: 15 minutes
Ingredients
2 each jarred roasted red and yellow bell peppers
1 1/2 Tbsp olive oil, preferably extra-virgin
2 tsp balsamic vinegar
2 Tbsp each golden raisins and toasted pine nuts (pignoli)
3 Tbsp flat-leaf parsley, chopped
15 to 16 pieces (from a 4.25-oz bag) roasted-garlic oven-baked Italian chivestoast or 1/2-in.-thick slices French bread, toasted
Preparation
1. Dry peppers well on paper towels. Cut in narrow strips. Gently mix with oil, vinegar, raisins, pine nuts and parsley.
2. Spoon 1 Tbsp pepper mixture on each toast; drizzle with dressing left in bowl.
Planning tip: Can be prepared through Step 1 up to 2 days ahead. Refrigerate, covered.
175 calories Per Serving
Wednesday, August 11, 2010
RECIPE OF THE DAY! BERRIES WITH LEMON SORBET
This tasty low calorie dessert is guilt free, and easy to make. Your kids will ask for this dessert over and over again. ENJOY!
Makes 8 servings
Active Time: 10 minutes
Total Time: 30 minutes
Ingredients
1 pint strawberries, diced
1/2 pint raspberries
2 Tbsp sugar
2 tsp lemon juice
2 pints lemon sorbet
Fresh mint sprigs (optional)
Preparation
Planning Tip: Line a baking sheet with nonstick foil. Place scoops of sorbet on pan and freeze until ready to serve.
1. Toss strawberries, raspberries, sugar and lemon juice in a bowl until evenly coated. Let stand 20 minutes until juicy.
2. Spoon berry mixture onto serving plates; top with a scoop of lemon sorbet. If using mint, lightly coat small sprigs with water, sprinkle with a little additional sugar and garnish plate.
124 Calories Per Serving
Makes 8 servings
Active Time: 10 minutes
Total Time: 30 minutes
Ingredients
1 pint strawberries, diced
1/2 pint raspberries
2 Tbsp sugar
2 tsp lemon juice
2 pints lemon sorbet
Fresh mint sprigs (optional)
Preparation
Planning Tip: Line a baking sheet with nonstick foil. Place scoops of sorbet on pan and freeze until ready to serve.
1. Toss strawberries, raspberries, sugar and lemon juice in a bowl until evenly coated. Let stand 20 minutes until juicy.
2. Spoon berry mixture onto serving plates; top with a scoop of lemon sorbet. If using mint, lightly coat small sprigs with water, sprinkle with a little additional sugar and garnish plate.
124 Calories Per Serving
Tuesday, August 10, 2010
RECIPE OF THE DAY! SHRIMP COCKTAIL CHIPOTLE BITES
This mouth watering dish has some bold flavors that you, your family and friends will love.
Shrimp Cocktail Chipotle Bites hors d'oeuvre will be a hit at any dinner party. ENJOY!
Makes 36 cocktail bites
Servings 12
Active Time: 8 minutes
Total Time: 30 minutes
Ingredients
1 3/4 lb raw large shrimp, peeled and deveined
1 bottle (12 oz) beer
3 large cloves garlic, peeled and smashed with side of knife
1/4 tsp salt
3 chipotle chiles in adobo sauce, seeded and minced, plus 1 Tbsp adobo sauce
1/3 cup light mayonnaise
2 Tbsp each chili sauce and minced red onion
1 tsp grated orange zest
1 Tbsp orange juice
1/4 cup chopped cilantro
36 large restaurant-style tortilla chips
Garnish: finely shredded iceberg lettuce, diced avocado, cilantro leaves
Preparation
1. Place shrimp in large, deep skillet in a single layer; add beer, garlic and salt. Turn heat to medium. Slowly poach shrimp 10 minutes, turning shrimp after 5 minutes, until just cooked through (beer will just be approaching a simmer at this point). Remove shrimp with slotted spoon to bowl and cool. Bring beer and garlic to a boil; boil 8 minutes, or until reduced to 3 Tbsp, skimming surface once or twice. Strain into a bowl. Add garlic and mash; cool.
2. Add chiles, adobo sauce, mayonnaise, chili sauce, red onion, orange zest and juice, and chopped cilantro to beer mixture; whisk dressing until blended.
3. Cut shrimp into 2 or 3 pieces each and add to dressing; toss to coat.
4. To serve, top tortilla chips with shredded lettuce and shrimp mixture. Garnish with diced avocado and a cilantro leaf.
Plan Ahead: You can make through Step 3 up to 2 days ahead and refrigerate.
160 Calories Per Serving
Shrimp Cocktail Chipotle Bites hors d'oeuvre will be a hit at any dinner party. ENJOY!
Makes 36 cocktail bites
Servings 12
Active Time: 8 minutes
Total Time: 30 minutes
Ingredients
1 3/4 lb raw large shrimp, peeled and deveined
1 bottle (12 oz) beer
3 large cloves garlic, peeled and smashed with side of knife
1/4 tsp salt
3 chipotle chiles in adobo sauce, seeded and minced, plus 1 Tbsp adobo sauce
1/3 cup light mayonnaise
2 Tbsp each chili sauce and minced red onion
1 tsp grated orange zest
1 Tbsp orange juice
1/4 cup chopped cilantro
36 large restaurant-style tortilla chips
Garnish: finely shredded iceberg lettuce, diced avocado, cilantro leaves
Preparation
1. Place shrimp in large, deep skillet in a single layer; add beer, garlic and salt. Turn heat to medium. Slowly poach shrimp 10 minutes, turning shrimp after 5 minutes, until just cooked through (beer will just be approaching a simmer at this point). Remove shrimp with slotted spoon to bowl and cool. Bring beer and garlic to a boil; boil 8 minutes, or until reduced to 3 Tbsp, skimming surface once or twice. Strain into a bowl. Add garlic and mash; cool.
2. Add chiles, adobo sauce, mayonnaise, chili sauce, red onion, orange zest and juice, and chopped cilantro to beer mixture; whisk dressing until blended.
3. Cut shrimp into 2 or 3 pieces each and add to dressing; toss to coat.
4. To serve, top tortilla chips with shredded lettuce and shrimp mixture. Garnish with diced avocado and a cilantro leaf.
Plan Ahead: You can make through Step 3 up to 2 days ahead and refrigerate.
160 Calories Per Serving
Sunday, August 8, 2010
How Sweet It Is!
In the immortal words of Jackie Gleason, "How sweet it is!"
These are some of the things I've noticed since I've lost some weight.
Going into a doctor's office and not having the Medical Assistant sizing you up to see if you need an extra-large gown. How sweet it is to put on a regular-size gown, and still be able to tie it! How sweet it is to be able to tell your weight with pride, and without saying "mumble mumble mumble"!
Going into a resteraunt, and noticing the tables are so close together -automatically what would run through my head is -oh, dear - will I be able to walk through the chairs without having my derrier bump into someone's head or shoulders - after my meal, will I be able to get up without clearing off the table next to me with my derrier? How sweet it is that I dont have to think about this any more!
How sweet it is, going into a diner, knowing I can fit in a booth!
How sweet it is, being on a train or a bus and finding a seat without having to size it up to see if I can fit in it without spilling over into the next seat, or expelling someone from their seat when I stand up LOL!
How sweet it in being able to get into a kyack, knowing that you can get out of it without having to pry it off LOL!
How sweet it is, in a crowd, to be able to say excuse me, and not having to knock people over to get through!
How sweet it is, knowing that on my next airplaine ride, I can put on my seatbelt without having to ask the attendant for a seatbelt extenstion!
How sweet it is to be able to wear heels again after loosing weight in my feet!
How sweet it is to be able to cross my legs again!
How sweet it is to be able to look at myself in the mirror at home without having to cover all the mirriors with a black veil.
How sweet it is, not having to take a bunch of medications daily, like I was 80 years old!
How sweet it is to get complemented on my appearance again!
How sweet it is knowing I have only 25 more pound to go to reach my goal weight!
How sweet it is knowing I have this wonderful tool, the Lap Band, that has helped me to change my life! So if anyone out there is not sure if the Lap Band is not for them, or considerig the Lap Band, keep reading the wonderful stories on this site and gain a wonderful support system, and possibly a new friend.
This was the best choice for me to make in my life - HOW SWEET IT IS!
These are some of the things I've noticed since I've lost some weight.
Going into a doctor's office and not having the Medical Assistant sizing you up to see if you need an extra-large gown. How sweet it is to put on a regular-size gown, and still be able to tie it! How sweet it is to be able to tell your weight with pride, and without saying "mumble mumble mumble"!
Going into a resteraunt, and noticing the tables are so close together -automatically what would run through my head is -oh, dear - will I be able to walk through the chairs without having my derrier bump into someone's head or shoulders - after my meal, will I be able to get up without clearing off the table next to me with my derrier? How sweet it is that I dont have to think about this any more!
How sweet it is, going into a diner, knowing I can fit in a booth!
How sweet it is, being on a train or a bus and finding a seat without having to size it up to see if I can fit in it without spilling over into the next seat, or expelling someone from their seat when I stand up LOL!
How sweet it in being able to get into a kyack, knowing that you can get out of it without having to pry it off LOL!
How sweet it is, in a crowd, to be able to say excuse me, and not having to knock people over to get through!
How sweet it is, knowing that on my next airplaine ride, I can put on my seatbelt without having to ask the attendant for a seatbelt extenstion!
How sweet it is to be able to wear heels again after loosing weight in my feet!
How sweet it is to be able to cross my legs again!
How sweet it is to be able to look at myself in the mirror at home without having to cover all the mirriors with a black veil.
How sweet it is, not having to take a bunch of medications daily, like I was 80 years old!
How sweet it is to get complemented on my appearance again!
How sweet it is knowing I have only 25 more pound to go to reach my goal weight!
How sweet it is knowing I have this wonderful tool, the Lap Band, that has helped me to change my life! So if anyone out there is not sure if the Lap Band is not for them, or considerig the Lap Band, keep reading the wonderful stories on this site and gain a wonderful support system, and possibly a new friend.
This was the best choice for me to make in my life - HOW SWEET IT IS!
RECIPE OF THE DAY! SWORDFISH WITH TABBOULEH & CUCUMBER DILL SAUCE
This easy healthy recipe is full of bold flavors and taste. The Tabbouleh I has lots of rich flavors in it self added with the dill sauce is a added bonus to your taste bubs. ENJOY!
Makes 4 steaks
Active Time: 20 minutes
Total Time: 1 hour
379 Calories Per Serving
Ingredients
TABBOULEH
1 box (5.25 oz) tabbouleh (taboule) mix
1 tsp grated lemon peel
1/4 cup lemon juice
1 medium tomato, seeded, chopped
1/2 large cucumber, seeded, diced
CUCUMBER-DILL SAUCE
1 cup plain lowfat yogurt
1/2 large cucumber, peeled, seeded and chopped
1/4 cup lightly packed dill sprigs, chopped
2 tsp minced garlic
1/4 tsp salt Four 3/4-in.-thick swordfish steaks (6 to 8 oz each)
Olive oil cooking spray
1/2 tsp salt
1/4 tsp pepper
Preparation
1. Tabbouleh: Cook mix as package directs. When cool, add remaining ingredients and stir to mix. Let stand at least 30 minutes to blend flavors.
2. Sauce: Mix ingredients in a bowl.
3. Heat outdoor grill, grill pan or broiler.
4. Coat fish with cooking spray; season with salt and pepper.
5. Grill fish, turning over once, about 8 minutes until barely opaque when pierced in thickest part. Serve fish with the sauce and tabbouleh alongside.
379 Calories Per Serving
Makes 4 steaks
Active Time: 20 minutes
Total Time: 1 hour
379 Calories Per Serving
Ingredients
TABBOULEH
1 box (5.25 oz) tabbouleh (taboule) mix
1 tsp grated lemon peel
1/4 cup lemon juice
1 medium tomato, seeded, chopped
1/2 large cucumber, seeded, diced
CUCUMBER-DILL SAUCE
1 cup plain lowfat yogurt
1/2 large cucumber, peeled, seeded and chopped
1/4 cup lightly packed dill sprigs, chopped
2 tsp minced garlic
1/4 tsp salt Four 3/4-in.-thick swordfish steaks (6 to 8 oz each)
Olive oil cooking spray
1/2 tsp salt
1/4 tsp pepper
Preparation
1. Tabbouleh: Cook mix as package directs. When cool, add remaining ingredients and stir to mix. Let stand at least 30 minutes to blend flavors.
2. Sauce: Mix ingredients in a bowl.
3. Heat outdoor grill, grill pan or broiler.
4. Coat fish with cooking spray; season with salt and pepper.
5. Grill fish, turning over once, about 8 minutes until barely opaque when pierced in thickest part. Serve fish with the sauce and tabbouleh alongside.
379 Calories Per Serving
Friday, August 6, 2010
RECIPE OF THE DAY! SALMON WITH YOGURT CURRY SAUCE
Looking for a low calorie dish for tonight's dinner,try this one. This is one of my favorites. Salmon with Yogurt Curry Sauce, is lite and full of taste. Am sure your family will love it.. ENJOY!
Makes 4 servings
Active Time: 10 minutes
Total Time: 15 minutes
Ingredients
4 salmon steaks or pieces of fillet (about 1 in. thick and 6 oz each)
1/4 tsp each salt and pepper
Nonstick cooking spray
1 cup lowfat plain yogurt
2 Tbsp each chopped cilantro and sliced scallions
1 Tbsp each honey and curry powder
Preparation
1. Heat broiler. Line a baking pan with nonstick foil. Place salmon on pan; sprinkle with salt and pepper and coat with nonstick spray. Broil 8 to 10 minutes or just until cooked through.
2. Meanwhile, combine remaining ingredients and serve with salmon.
338 Calories Per Serving
Makes 4 servings
Active Time: 10 minutes
Total Time: 15 minutes
Ingredients
4 salmon steaks or pieces of fillet (about 1 in. thick and 6 oz each)
1/4 tsp each salt and pepper
Nonstick cooking spray
1 cup lowfat plain yogurt
2 Tbsp each chopped cilantro and sliced scallions
1 Tbsp each honey and curry powder
Preparation
1. Heat broiler. Line a baking pan with nonstick foil. Place salmon on pan; sprinkle with salt and pepper and coat with nonstick spray. Broil 8 to 10 minutes or just until cooked through.
2. Meanwhile, combine remaining ingredients and serve with salmon.
338 Calories Per Serving
Thursday, August 5, 2010
RECIPE OF THE DAY! CALIFORNIA ROLLS DECONSTRUCTED
I love taking a dish and deconstructing it. Here is a different take on California Rolls. My version has only 29 calories, without losing it's flavors. Great for a Hors D'oeuvre or a small meal.Your friends and family will love this. ENJOY!
Makes 24 rolls
Active Time: 25 minutes
Total Time: 1 hour 30 minutes
Ingredients
1/3 cup sushi rice
2 tsp rice wine or cider vinegar
24 Belgian endive leaves
1 Tbsp prepared wasabi (or to taste)
8 oz surimi (imitation crabmeat), torn into small pieces
1/2 cup shredded carrot
1 ripe avocado, cut into small chunks
2 Tbsp reduced-sodium soy sauce
Garnish: black and/or toasted sesame seeds, pickled ginger, wasabi
Preparation
1. Cook rice as package directs. Cool slightly; add vinegar and toss. Let cool.
2. With wet hands, form about 1/2 Tbsp rice into a mound that will fit in the bottom of an endive leaf. Place in leaf; top with a small bit of wasabi. Add surimi, carrot and avocado. Drizzle with about 1/4 tsp soy sauce. Sprinkle with seeds if desired.
Tip: The rice can be made the day before; wrap well and refrigerate. You can prepare the “rolls” 1 hour ahead, except for the avocado (add it just before serving).
29 Calories Per Serving
Makes 24 rolls
Active Time: 25 minutes
Total Time: 1 hour 30 minutes
Ingredients
1/3 cup sushi rice
2 tsp rice wine or cider vinegar
24 Belgian endive leaves
1 Tbsp prepared wasabi (or to taste)
8 oz surimi (imitation crabmeat), torn into small pieces
1/2 cup shredded carrot
1 ripe avocado, cut into small chunks
2 Tbsp reduced-sodium soy sauce
Garnish: black and/or toasted sesame seeds, pickled ginger, wasabi
Preparation
1. Cook rice as package directs. Cool slightly; add vinegar and toss. Let cool.
2. With wet hands, form about 1/2 Tbsp rice into a mound that will fit in the bottom of an endive leaf. Place in leaf; top with a small bit of wasabi. Add surimi, carrot and avocado. Drizzle with about 1/4 tsp soy sauce. Sprinkle with seeds if desired.
Tip: The rice can be made the day before; wrap well and refrigerate. You can prepare the “rolls” 1 hour ahead, except for the avocado (add it just before serving).
29 Calories Per Serving
Wednesday, August 4, 2010
RECIPE OF THE DAY! ZUCCHINI AND SQUASH PASTA PRIMAVERA
Try this tasty and easy healthy recipe tonight.
You’ll get two meals from this chockful-of-veggies pasta. Save the leftovers (about 8 cups) and toss with Italian dressing, or just a bit of red wine vinegar, for a healthy pasta salad lunch. ENJOY!
Makes 8 servings
Active Time: 15 minutes
Total Time: 35 minutes
Ingredients
1 box (about 14 oz) whole-wheat penne
2 Tbsp olive oil
1 1/2 lb zucchini, quartered lengthwise, sliced crosswise
1/2 lb yellow summer squash, quartered lengthwise, sliced crosswise
1 Tbsp minced garlic
1 box (9 oz) frozen peas
1 can (14 1/2 oz) reduced-sodium chicken broth
12 oz plum tomatoes, chopped
Serve with: grated Parmesan and crushed black pepper
Preparation
1. Bring a large pot of salted water to a boil. Add pasta and cook as package directs; drain pasta and return to pot.
2. Meanwhile, heat oil in a large nonstick skillet. Add zucchini and yellow squash; cook, stirring often, over medium-high heat 5 minutes or until crisp-tender.
3. Add garlic and peas; cook 1 minute or until fragrant. Stir in broth and bring to a simmer.
4. Pour vegetable mixture over pasta. Add tomatoes; toss to mix and coat. Transfer about 8 cups of pasta to a plastic container with a tight-fitting lid and refrigerate up to 2 days.
251 Calories Per Serving
You’ll get two meals from this chockful-of-veggies pasta. Save the leftovers (about 8 cups) and toss with Italian dressing, or just a bit of red wine vinegar, for a healthy pasta salad lunch. ENJOY!
Makes 8 servings
Active Time: 15 minutes
Total Time: 35 minutes
Ingredients
1 box (about 14 oz) whole-wheat penne
2 Tbsp olive oil
1 1/2 lb zucchini, quartered lengthwise, sliced crosswise
1/2 lb yellow summer squash, quartered lengthwise, sliced crosswise
1 Tbsp minced garlic
1 box (9 oz) frozen peas
1 can (14 1/2 oz) reduced-sodium chicken broth
12 oz plum tomatoes, chopped
Serve with: grated Parmesan and crushed black pepper
Preparation
1. Bring a large pot of salted water to a boil. Add pasta and cook as package directs; drain pasta and return to pot.
2. Meanwhile, heat oil in a large nonstick skillet. Add zucchini and yellow squash; cook, stirring often, over medium-high heat 5 minutes or until crisp-tender.
3. Add garlic and peas; cook 1 minute or until fragrant. Stir in broth and bring to a simmer.
4. Pour vegetable mixture over pasta. Add tomatoes; toss to mix and coat. Transfer about 8 cups of pasta to a plastic container with a tight-fitting lid and refrigerate up to 2 days.
251 Calories Per Serving
Tuesday, August 3, 2010
RECIPE OF THE DAY! SPRING GREEN SALAD WITH PARMESAN CRISP
This easy to make salad is so low in calories. And has a nice lite taste, great for a hot summer's day or all year round. ENJOY!
Make 8 servings
Active Time: 10 minutes
Total Time: 20 minutes
Ingredients
1/2 cup shredded Parmesan
2 1/2 Tbsp lemon juice
2 tsp Dijon mustard
1/4 tsp freshly ground pepper
1/4 cup olive oil
2 heads Boston lettuce, torn into bite-size pieces (6 to 8 cups)
2 cups torn frisée (curly endive)
2 Tbsp each snipped chives and dill
Preparation
1. Heat oven to 375ºF. You'll need a baking sheet lined with nonstick foil. Spoon Parmesan into eight 3-in. rounds, 1 Tbsp each, 1 in. apart on foil. Bake 6 to 7 minutes until golden. To curl, remove crisps from foil with tongs while hot. Drape over a rolling pin until cool enough to retain curve.
2. Whisk lemon juice, mustard and pepper in small bowl; slowly whisk in oil until blended.
3. Toss lettuce and frisée with herbs and dressing. Serve with crisps.
Plan Ahead: You can prepare the dressing and crisps two days before
92 Calories Per Serving
Make 8 servings
Active Time: 10 minutes
Total Time: 20 minutes
Ingredients
1/2 cup shredded Parmesan
2 1/2 Tbsp lemon juice
2 tsp Dijon mustard
1/4 tsp freshly ground pepper
1/4 cup olive oil
2 heads Boston lettuce, torn into bite-size pieces (6 to 8 cups)
2 cups torn frisée (curly endive)
2 Tbsp each snipped chives and dill
Preparation
1. Heat oven to 375ºF. You'll need a baking sheet lined with nonstick foil. Spoon Parmesan into eight 3-in. rounds, 1 Tbsp each, 1 in. apart on foil. Bake 6 to 7 minutes until golden. To curl, remove crisps from foil with tongs while hot. Drape over a rolling pin until cool enough to retain curve.
2. Whisk lemon juice, mustard and pepper in small bowl; slowly whisk in oil until blended.
3. Toss lettuce and frisée with herbs and dressing. Serve with crisps.
Plan Ahead: You can prepare the dressing and crisps two days before
92 Calories Per Serving
Monday, August 2, 2010
RECIPE OF THE DAY! HOME MADE TOMATO SOUP
This recipe is wonderful for all Lap-Banders. If you are just starting your journey or well into it, this recipes fits everyone. This low calorie and delicious fresh home made soup has a taste that will make you and your taste bubs happy. ENJOY!
Makes 6 cups
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients
1 Tbsp olive or canola oil
1 cup coarsely chopped onion
1 Tbsp minced garlic
9 ripe medium tomatoes, coarsely chopped
3/4 tsp salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
Preparation
1. Heat oil in 3-to 4-qt saucepan over medium-low heat. Add onion and garlic; cook 5 minutes until onion is translucent.
2. Stir in tomatoes, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer, stirring occasionally, 15 minutes or until tomatoes are very soft.
3. When cool enough to handle, transfer mixture to a blender, or in batches to a food processor, and blend or pulse until soupy but still slightly chunky.Good hot, at room temperature or chilled.
TIP: If the tomatoes are too acidic for your taste, add a pinch of sugar.
76 Calories Per Serving
Makes 6 cups
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients
1 Tbsp olive or canola oil
1 cup coarsely chopped onion
1 Tbsp minced garlic
9 ripe medium tomatoes, coarsely chopped
3/4 tsp salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
Preparation
1. Heat oil in 3-to 4-qt saucepan over medium-low heat. Add onion and garlic; cook 5 minutes until onion is translucent.
2. Stir in tomatoes, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer, stirring occasionally, 15 minutes or until tomatoes are very soft.
3. When cool enough to handle, transfer mixture to a blender, or in batches to a food processor, and blend or pulse until soupy but still slightly chunky.Good hot, at room temperature or chilled.
TIP: If the tomatoes are too acidic for your taste, add a pinch of sugar.
76 Calories Per Serving
Sunday, August 1, 2010
RECIPE OF THE DAY! SWEET POTATO AND HAM SALAD
Looking for a low-calorie dish, this salad will do that for you. Only 175 calories wonderful on a hot day and picnic friendly. ENJOY!
Healthy Low-Calorie Picnic Recipe
Makes 5 servings
Active Time: 25 minutes
Total Time: 25 minutes
Ingredients
1 bag (5 oz) baby spinach
1 lb sweet potatoes, peeled, halved lengthwise, then cut crosswise in 1/4-in.-thick slices
8 oz green beans, ends trimmed, beans cut in half (2 1/3 cups)
2 tsp vegetable oil
8 oz thick-sliced Canadian bacon, stacked and cut in strips
1 red onion, cut in thin wedges
1/3 cup honey-Dijon dressing (we used Good Seasons Light)
Preparation
1. Line a serving platter with spinach.
2. Bring 1 cup lightly salted water to a boil in a large nonstick skillet. Add potatoes and beans, cover and cook 5 to 7 minutes just until potatoes are fork-tender (be careful not to overcook or potatoes will fall apart). Drain potatoes and beans.
3. In same skillet, heat oil over medium heat. Add bacon and onion; sauté 5 minutes or until lightly browned and onion is tender. Spoon over spinach along with the drained potatoes and beans.
4. Remove skillet from heat; reduce heat to low. Pour dressing into skillet, return to heat and stir until hot. Spoon over salad.
175 Calories Per Serving
Healthy Low-Calorie Picnic Recipe
Makes 5 servings
Active Time: 25 minutes
Total Time: 25 minutes
Ingredients
1 bag (5 oz) baby spinach
1 lb sweet potatoes, peeled, halved lengthwise, then cut crosswise in 1/4-in.-thick slices
8 oz green beans, ends trimmed, beans cut in half (2 1/3 cups)
2 tsp vegetable oil
8 oz thick-sliced Canadian bacon, stacked and cut in strips
1 red onion, cut in thin wedges
1/3 cup honey-Dijon dressing (we used Good Seasons Light)
Preparation
1. Line a serving platter with spinach.
2. Bring 1 cup lightly salted water to a boil in a large nonstick skillet. Add potatoes and beans, cover and cook 5 to 7 minutes just until potatoes are fork-tender (be careful not to overcook or potatoes will fall apart). Drain potatoes and beans.
3. In same skillet, heat oil over medium heat. Add bacon and onion; sauté 5 minutes or until lightly browned and onion is tender. Spoon over spinach along with the drained potatoes and beans.
4. Remove skillet from heat; reduce heat to low. Pour dressing into skillet, return to heat and stir until hot. Spoon over salad.
175 Calories Per Serving
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