Diabetes appropriate, Low calorie, Low carbohydrate, Low saturated fat, Low sodium, Heart healthy.
These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party. ENJOY!!
Active Time: 30 minutes
Total Time: 1 hour
Ingredients
8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk
Preparation
1.Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tips & Notes below).
2.Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
3.Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
4.Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
Tips & Notes
Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.
90 calories per serving
Thursday, September 30, 2010
Wednesday, September 29, 2010
RECIPE OF THE DAY! MEATBALLS ASIAN FLAIR APPETIZER
Low Carb, Low Sodium, Low Calorie recipe
Asian Meatballs Appetizer Recipe are the perfect snacking food for your next soiree, and this Asian-inspired version made with water chestnuts, ginger and a touch of sherry is not only mouthwatering, but low in sodium and MSG. I love this dish for my dinner party's. Your friends and family will want this recipe. I also added a recipe to make your own, Hot N'Spicy Dipping Sauce. ENJOY!!
Serves: 8
Prep Time: 15 min
Cook Time: 15 min to 20 min
125 Calories per serving
Serving Size: 3.7 Oz
Ingredients
4 tsp Mrs. Dash Original Blend
1 lb lean ground beef
8 Oz. can water chestnuts
1/4 cup egg substitute or 1 egg, beaten
1/4 cup dry sherry
1/3 cup chopped onion
1 tsp ground ginger
Hot N'Spicy Dipping Sauce
Directions:
1.Preheat oven to 350°F (180°C).
2.Drain and finely chop water chestnuts, finely chop green onion.
3.Combine ground beef, water chestnuts, egg substitute or egg, sherry, green onion, Mrs. Dash Original Blend, and ginger in large bowl; mix well.
4.Shape into 32 meatballs, about 1 inch in diameter.
5.Place meatballs on rack in broiler pan.
6.Bake meatballs 15 to 20 minutes.
7.Prepare dipping sauce as directed in recipe below.
8.Serve meatballs with Hot N'Spicy Dipping Sauce.
125 Calories per serving
Serving Size: 3.7 Oz
Hot N' Spicy Dipping Sauce Recipe Ingredients:
Serves: 12
Prep Time: 10 min
Cook Time: 10 min
4 tsp Mrs. Dash Original Blend
2 cups unsweetened pineapple juice
3/4 cup ketchup
3/4 cup firmly packed brown sugar
6 Tbsp. cider vinegar
6 Tbsp. dry sherry
3 Tbsp. cornstarch
1/2 tsp ground ginger
Directions:
1.Combine all ingredients in 1-quart saucepan.
2.Bring to a boil; stir constantly until thickened, about 10 minutes.
3.Cool slightly before serving.
105 Calories per serving
Serving Size: 3.1 Oz.
Asian Meatballs Appetizer Recipe are the perfect snacking food for your next soiree, and this Asian-inspired version made with water chestnuts, ginger and a touch of sherry is not only mouthwatering, but low in sodium and MSG. I love this dish for my dinner party's. Your friends and family will want this recipe. I also added a recipe to make your own, Hot N'Spicy Dipping Sauce. ENJOY!!
Serves: 8
Prep Time: 15 min
Cook Time: 15 min to 20 min
125 Calories per serving
Serving Size: 3.7 Oz
Ingredients
4 tsp Mrs. Dash Original Blend
1 lb lean ground beef
8 Oz. can water chestnuts
1/4 cup egg substitute or 1 egg, beaten
1/4 cup dry sherry
1/3 cup chopped onion
1 tsp ground ginger
Hot N'Spicy Dipping Sauce
Directions:
1.Preheat oven to 350°F (180°C).
2.Drain and finely chop water chestnuts, finely chop green onion.
3.Combine ground beef, water chestnuts, egg substitute or egg, sherry, green onion, Mrs. Dash Original Blend, and ginger in large bowl; mix well.
4.Shape into 32 meatballs, about 1 inch in diameter.
5.Place meatballs on rack in broiler pan.
6.Bake meatballs 15 to 20 minutes.
7.Prepare dipping sauce as directed in recipe below.
8.Serve meatballs with Hot N'Spicy Dipping Sauce.
125 Calories per serving
Serving Size: 3.7 Oz
Hot N' Spicy Dipping Sauce Recipe Ingredients:
Serves: 12
Prep Time: 10 min
Cook Time: 10 min
4 tsp Mrs. Dash Original Blend
2 cups unsweetened pineapple juice
3/4 cup ketchup
3/4 cup firmly packed brown sugar
6 Tbsp. cider vinegar
6 Tbsp. dry sherry
3 Tbsp. cornstarch
1/2 tsp ground ginger
Directions:
1.Combine all ingredients in 1-quart saucepan.
2.Bring to a boil; stir constantly until thickened, about 10 minutes.
3.Cool slightly before serving.
105 Calories per serving
Serving Size: 3.1 Oz.
Tuesday, September 28, 2010
RECIPE OF THE DAY! TOMATOES AND OLIVES WITH ROASTED SALMON
Although you can use any firm-fleshed fish, such as halibut or cod, salmon is especially pretty with the roasted tomatoes and black olives. Serve with steamed green beans or broccoli florets and boiled new potatoes.
"I have made this a half a dozen times. Very enjoyable and easy, and great the next day,too. Your family and friends will love this dish. Personally I like more olives that's just me. ENJOY!!!
Diabetes appropriate, Low calorie, Low carbohydrate, Low cholesterol, Low saturated fat, Heart healthy, High potassium, Gluten free.
Makes 4 servings
Active Time: 20 minutes
Total Time: 1 hour 20 minutes
Ingredients
2 pounds ripe plum tomatoes, stem ends trimmed, cut into thin wedges
1/2 medium onion, peeled and cut into thin wedges
2 strips orange zest, cut into thin slivers
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1/3 cup pitted Kalamata olives, coarsely chopped
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
Freshly ground pepper, to taste
1 1/4 pounds salmon fillet, (about 1 1/2 inches thick), skin removed (see Tip), cut into 4 portions
Preparation
1.Preheat oven to 400°F. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides. Drizzle with oil and toss to coat.
2.Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes. Remove pan from the oven. Increase oven temperature to 450°.
3.Add olives and rosemary to the pan; season with salt and pepper. Clear four spaces in the pan and place a salmon piece in each. Spoon some of the tomato mixture on top.
4.Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.
Tips & Notes:
How to Skin a Fish Fillet
You can ask to have the skin removed from a piece of salmon or halibut fillet at the fish counter, but it is also easy to do it yourself. Place the fillet, skin-side down, on a cutting board. Use a thin sharp knife to cut between skin and flesh at the tip. Grasp the skin with your free hand and ease the knife carefully between skin and flesh, keeping the knife pointed slightly toward the skin, until skin is removed.
372 calories Per serving
"I have made this a half a dozen times. Very enjoyable and easy, and great the next day,too. Your family and friends will love this dish. Personally I like more olives that's just me. ENJOY!!!
Diabetes appropriate, Low calorie, Low carbohydrate, Low cholesterol, Low saturated fat, Heart healthy, High potassium, Gluten free.
Makes 4 servings
Active Time: 20 minutes
Total Time: 1 hour 20 minutes
Ingredients
2 pounds ripe plum tomatoes, stem ends trimmed, cut into thin wedges
1/2 medium onion, peeled and cut into thin wedges
2 strips orange zest, cut into thin slivers
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1/3 cup pitted Kalamata olives, coarsely chopped
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
Freshly ground pepper, to taste
1 1/4 pounds salmon fillet, (about 1 1/2 inches thick), skin removed (see Tip), cut into 4 portions
Preparation
1.Preheat oven to 400°F. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides. Drizzle with oil and toss to coat.
2.Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes. Remove pan from the oven. Increase oven temperature to 450°.
3.Add olives and rosemary to the pan; season with salt and pepper. Clear four spaces in the pan and place a salmon piece in each. Spoon some of the tomato mixture on top.
4.Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.
Tips & Notes:
How to Skin a Fish Fillet
You can ask to have the skin removed from a piece of salmon or halibut fillet at the fish counter, but it is also easy to do it yourself. Place the fillet, skin-side down, on a cutting board. Use a thin sharp knife to cut between skin and flesh at the tip. Grasp the skin with your free hand and ease the knife carefully between skin and flesh, keeping the knife pointed slightly toward the skin, until skin is removed.
372 calories Per serving
Monday, September 27, 2010
RECIPE OF THE DAY! SPINACH ORANGE AND PEPPER SALAD
This is a Low Carb, Very Low Sodium, Low Potassium, Low calorie Recipe.
How can you go wrong!
Spinach orange and pepper salad recipe for a perfect start to any meal, try this colorful and complimentary salad that's loaded with green bell peppers, orange sections and red onion rings. Skip the bottled dressing and make your own. ENJOY!
Makes: 6 servings
Serving Size: 3.8 Oz.
Prep Time: 10 min
Cook Time: 0 min
Ingredients:
2 tsp Mrs. Dash Table Blend
2 medium green bell peppers, cored and seeded, julienned
1 medium orange, zested, peeled and sectioned
1 head Boston lettuce, washed and torn into pieces
2 cups fresh baby spinach
1/2 small red onion, cut into thin rings
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
zest from orange
Directions:
1.Prepare peppers and zest orange before peeling and sectioning.
2.Toss lettuce and spinach together, divide between 6 plates.
3.Arrange pepper slices, orange sections and onion rings on top of the lettuce.
4.Make dressing by combining olive oil, balsamic vinegar, Mrs. Dash Table Blend and orange zest. Prepare dressing just before serving.
5.Drizzle salad with dressing and serve.
68 Calories per serving
How can you go wrong!
Spinach orange and pepper salad recipe for a perfect start to any meal, try this colorful and complimentary salad that's loaded with green bell peppers, orange sections and red onion rings. Skip the bottled dressing and make your own. ENJOY!
Makes: 6 servings
Serving Size: 3.8 Oz.
Prep Time: 10 min
Cook Time: 0 min
Ingredients:
2 tsp Mrs. Dash Table Blend
2 medium green bell peppers, cored and seeded, julienned
1 medium orange, zested, peeled and sectioned
1 head Boston lettuce, washed and torn into pieces
2 cups fresh baby spinach
1/2 small red onion, cut into thin rings
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
zest from orange
Directions:
1.Prepare peppers and zest orange before peeling and sectioning.
2.Toss lettuce and spinach together, divide between 6 plates.
3.Arrange pepper slices, orange sections and onion rings on top of the lettuce.
4.Make dressing by combining olive oil, balsamic vinegar, Mrs. Dash Table Blend and orange zest. Prepare dressing just before serving.
5.Drizzle salad with dressing and serve.
68 Calories per serving
RECIPE OF THE DAY! GRILLED WHOLE SPICY FISH IN BANANA LEAVES
Revisit a cookout classic with this picnic favorite. A succulent and spicy fish for your outdoor or in door party. Makes for a great meal for everyone. The banana leaves helps to hold in all the flavors and juices. ENJOY!
Makes: 4 serving
Ingredients
3 clove(s) garlic, finely chopped
2 tablespoon(s) ginger, finely chopped
1/2 teaspoon(s) coarse-ground pepper
2 tablespoon(s) lime juice
3/4 teaspoon(s) lime zest
3 tablespoon(s) roasted chili paste, such as Thai Kitchen
1 teaspoon(s) brown sugar
1 teaspoon(s) salt
1 (about 2 pounds) whole fish such as striped bass or tilapia, cleaned, with head and tail intact
1/4 cup(s) torn basil leaves, firmly packed
2 large banana leaves
Directions
1.Heat grill to medium-low. Combine the garlic, ginger, pepper, lime juice and zest, chili paste, sugar, and salt in a small bowl.
2.Make two 2-inch slits on each side of the fish. Spread the garlic-chili-paste mixture inside the fish cavity and over the entire surface of the skin.
3.Place half of the basil on the banana leaves (or a sheet of aluminum foil). Place the fish over the basil and sprinkle the remaining basil over the fish. Wrap the leaves or foil tightly around the fish, secure with string and grill for 20 minutes on each side. Unwrap fish and serve immediately.
Tips & Techniques
The large, green leaves of banana trees are primarily used for wrapping foods, as a means of steaming and adding flavor. The leaves should not be eaten but rather discarded after cooking. Banana leaves are most commonly found frozen at Asian and Latin grocery stores.
123 Calories per serving
Makes: 4 serving
Ingredients
3 clove(s) garlic, finely chopped
2 tablespoon(s) ginger, finely chopped
1/2 teaspoon(s) coarse-ground pepper
2 tablespoon(s) lime juice
3/4 teaspoon(s) lime zest
3 tablespoon(s) roasted chili paste, such as Thai Kitchen
1 teaspoon(s) brown sugar
1 teaspoon(s) salt
1 (about 2 pounds) whole fish such as striped bass or tilapia, cleaned, with head and tail intact
1/4 cup(s) torn basil leaves, firmly packed
2 large banana leaves
Directions
1.Heat grill to medium-low. Combine the garlic, ginger, pepper, lime juice and zest, chili paste, sugar, and salt in a small bowl.
2.Make two 2-inch slits on each side of the fish. Spread the garlic-chili-paste mixture inside the fish cavity and over the entire surface of the skin.
3.Place half of the basil on the banana leaves (or a sheet of aluminum foil). Place the fish over the basil and sprinkle the remaining basil over the fish. Wrap the leaves or foil tightly around the fish, secure with string and grill for 20 minutes on each side. Unwrap fish and serve immediately.
Tips & Techniques
The large, green leaves of banana trees are primarily used for wrapping foods, as a means of steaming and adding flavor. The leaves should not be eaten but rather discarded after cooking. Banana leaves are most commonly found frozen at Asian and Latin grocery stores.
123 Calories per serving
RECIPE OF THE DAY! TOMATO & GRILLED ONION SALAD
Looking for a nice low calorie dish here you go... The flavors will burst into your mouth doing the dance of UMMMMMMMMMMMMM. This delicious salad will leave you feeling very satisfied. ENJOY!
Makes: 4 severing
Prep Time: 10 min
Cook Time: 0 min
Ingredients:
1/2 Tbsp. Mrs. Dash Original Blend
1 red onion, sliced into 1/2 inch circles
1 lb. large ripe tomatoes of your choosing, different colors or one color, cut in half
3 Tbsp. extra virgin olive oil
4 Tbsp. fresh basil, cut into slivers
3 Tbsp. low sodium Parmesan, shredded
Directions:
1.Brush the onion slices and the tomatoes with olive oil.
2.Grill on both sides over medium heat until marked and lightly cooked.
3.Sprinkle with Mrs. Dash Original Blend.
4.To serve, transfer to small plates. Sprinkle with Parmesan and basil.
Calories:139 per severing
Makes: 4 severing
Prep Time: 10 min
Cook Time: 0 min
Ingredients:
1/2 Tbsp. Mrs. Dash Original Blend
1 red onion, sliced into 1/2 inch circles
1 lb. large ripe tomatoes of your choosing, different colors or one color, cut in half
3 Tbsp. extra virgin olive oil
4 Tbsp. fresh basil, cut into slivers
3 Tbsp. low sodium Parmesan, shredded
Directions:
1.Brush the onion slices and the tomatoes with olive oil.
2.Grill on both sides over medium heat until marked and lightly cooked.
3.Sprinkle with Mrs. Dash Original Blend.
4.To serve, transfer to small plates. Sprinkle with Parmesan and basil.
Calories:139 per severing
Sunday, September 26, 2010
Almost a Year!
One month from today will be ONE YEAR since I had my lap band surgery!
WOW.
What a difference! I have lost 116 pounds, and only 14 pounds to go to meet my goal! I am at the high end of the recommended range of weight for my height! I have not been this weight in so many years, and yes, it does feel so good!
When I look in the mirror, I see a whole new me.
I have been at my sweet spot since June, and have not had a fill for three months - and I'm still loosing weight. During those three months, I have hit a couple of plateaus, but each time, after a few weeks, the weight began to drop again. Although it was a little discouraging, I never lost sight of my goal, and I continued my daily routine of proper eating and exercising.
I went to my niece's wedding dinner a couple of weeks ago and I wore a HOT red dress - It was great to see how my family reacted to my "new" appearance! Everyone was amazed, and everyone told me how beautiful I looked - ok, yes, that made me smile inside and out - lol.
Some people have asked me if I could have the lap band removed, and maintain my weight simply by continuing to eat properly and work out. For me the answer is NO WAY. I am a FOODIE, and the weight would just go back on. And I'm also hearing from a few friends, that I look great now, and that I should not loose any more weight - that I would look too skinny! Can you believe that - Me, TOO skinny? Those words do not compute!
One more thing - I was in the supermarket the other day, and a woman came up to me and said "you have a rockin body". OMG! That's me, my new look!
Wow, almost a year - I love it!
WOW.
What a difference! I have lost 116 pounds, and only 14 pounds to go to meet my goal! I am at the high end of the recommended range of weight for my height! I have not been this weight in so many years, and yes, it does feel so good!
When I look in the mirror, I see a whole new me.
I have been at my sweet spot since June, and have not had a fill for three months - and I'm still loosing weight. During those three months, I have hit a couple of plateaus, but each time, after a few weeks, the weight began to drop again. Although it was a little discouraging, I never lost sight of my goal, and I continued my daily routine of proper eating and exercising.
I went to my niece's wedding dinner a couple of weeks ago and I wore a HOT red dress - It was great to see how my family reacted to my "new" appearance! Everyone was amazed, and everyone told me how beautiful I looked - ok, yes, that made me smile inside and out - lol.
Some people have asked me if I could have the lap band removed, and maintain my weight simply by continuing to eat properly and work out. For me the answer is NO WAY. I am a FOODIE, and the weight would just go back on. And I'm also hearing from a few friends, that I look great now, and that I should not loose any more weight - that I would look too skinny! Can you believe that - Me, TOO skinny? Those words do not compute!
One more thing - I was in the supermarket the other day, and a woman came up to me and said "you have a rockin body". OMG! That's me, my new look!
Wow, almost a year - I love it!
Friday, September 24, 2010
RECIPE OF THE DAY! SESAME AND CRISPY CITRUS FISH FILLETS
A crust of white and black sesame seeds and a citrus dipping sauce can accent most mild fish fillets. A great low calorie dish... ENJOY!
Makes: 6 servings
Ingredients
1 1/2 pound(s) fish fillets, such as bass or halibut
2 large egg whites
2 tablespoon(s) cornstarch
2 tablespoon(s) white-wine vinegar
1 teaspoon(s) coarse salt
1/4 cup(s) fresh lime juice
1/4 cup(s) honey
2 tablespoon(s) fresh thyme
1/3 cup(s) white sesame seeds
1/4 cup(s) black sesame seeds
1/4 cup(s) canola oil
2 cup(s) mâche or mixed baby greens
Directions
1.Prepare the fish: Cut fish fillets into 3-inch pieces and transfer to a shallow dish. Stir the egg whites, cornstarch, vinegar, and 1/2 teaspoon salt together in a small bowl. Pour the mixture over the fish, being certain to coat both sides of each fillet. Cover the dish with plastic wrap and chill for 10 to 15 minutes.
2.Prepare the citrus sauce: Combine fresh lime juice, honey, thyme, and remaining salt in a small saucepan over high heat. Boil until it thickens slightly -- about 3 minutes -- and set aside.
3.Fry the fish: Place the sesame seeds in a shallow dish and dip each fillet into the dish to coat each side lightly with the seeds. Heat 2 tablespoons of oil in a large skillet over medium-high heat until very hot. Place the fish, a few fillets at a time, in skillet and fry until cooked through and the white seeds are golden brown -- about 4 minutes on each side. Drain fillets on a wire rack. Repeat with remaining fillets, adding more oil as necessary. Place the mâche or greens on a serving platter and place the fish on top. Drizzle the fish and greens with the citrus.
301 Calories per serving
Makes: 6 servings
Ingredients
1 1/2 pound(s) fish fillets, such as bass or halibut
2 large egg whites
2 tablespoon(s) cornstarch
2 tablespoon(s) white-wine vinegar
1 teaspoon(s) coarse salt
1/4 cup(s) fresh lime juice
1/4 cup(s) honey
2 tablespoon(s) fresh thyme
1/3 cup(s) white sesame seeds
1/4 cup(s) black sesame seeds
1/4 cup(s) canola oil
2 cup(s) mâche or mixed baby greens
Directions
1.Prepare the fish: Cut fish fillets into 3-inch pieces and transfer to a shallow dish. Stir the egg whites, cornstarch, vinegar, and 1/2 teaspoon salt together in a small bowl. Pour the mixture over the fish, being certain to coat both sides of each fillet. Cover the dish with plastic wrap and chill for 10 to 15 minutes.
2.Prepare the citrus sauce: Combine fresh lime juice, honey, thyme, and remaining salt in a small saucepan over high heat. Boil until it thickens slightly -- about 3 minutes -- and set aside.
3.Fry the fish: Place the sesame seeds in a shallow dish and dip each fillet into the dish to coat each side lightly with the seeds. Heat 2 tablespoons of oil in a large skillet over medium-high heat until very hot. Place the fish, a few fillets at a time, in skillet and fry until cooked through and the white seeds are golden brown -- about 4 minutes on each side. Drain fillets on a wire rack. Repeat with remaining fillets, adding more oil as necessary. Place the mâche or greens on a serving platter and place the fish on top. Drizzle the fish and greens with the citrus.
301 Calories per serving
Wednesday, September 22, 2010
RECIPE OF THE DAY! GARLIC-ROSEMARY PORK CHOP
These Italian-inspired pork chops make for a fast and fragrant weeknight meal. You and your family will love how tender and juicy the pork chops are. ENJOY!
Total Time: 21 min
Prep Time: 10 min
Cook Time: 11 min
Ingredients
4 (6 to 8 ounces each) boneless center-cut pork loin chops, (1 1/2-inches thick)
3/4 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground pepper
1 tablespoon(s) canola oil
2 tablespoon(s) unsalted butter
1 tablespoon(s) chopped fresh rosemary
1 clove(s) garlic, finely chopped
Directions
1.Sprinkle pork with salt and pepper.
2.In a large skillet, heat oil over medium-high heat. Add pork and cook 4 minutes per side. Reduce heat to medium; add butter, rosemary, and garlic. Cook, turning pork occasionally, 2 to 3 minutes, or until instant-read thermometer inserted in each chop registers 155 degrees F. Remove skillet from the heat. Cover loosely with foil; let stand 5 minutes. Spoon pan drippings over pork chops a few times to keep them tender and juicy.
3. Server with your favorite vegetables.
321 Calories per serving
Total Time: 21 min
Prep Time: 10 min
Cook Time: 11 min
Ingredients
4 (6 to 8 ounces each) boneless center-cut pork loin chops, (1 1/2-inches thick)
3/4 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground pepper
1 tablespoon(s) canola oil
2 tablespoon(s) unsalted butter
1 tablespoon(s) chopped fresh rosemary
1 clove(s) garlic, finely chopped
Directions
1.Sprinkle pork with salt and pepper.
2.In a large skillet, heat oil over medium-high heat. Add pork and cook 4 minutes per side. Reduce heat to medium; add butter, rosemary, and garlic. Cook, turning pork occasionally, 2 to 3 minutes, or until instant-read thermometer inserted in each chop registers 155 degrees F. Remove skillet from the heat. Cover loosely with foil; let stand 5 minutes. Spoon pan drippings over pork chops a few times to keep them tender and juicy.
3. Server with your favorite vegetables.
321 Calories per serving
Tuesday, September 21, 2010
RECIPE OF THE DAY! CHERRY-APPLE CRISP
The ultimate gooey companion to vanilla ice cream, this easy-to-make crisp is loaded with tart dried cherries and apple slices, as well as apple cider, cinnamon and brown sugar. So delicious perfect for the hoilday... YUMMMY!!! ENJOY!
Makes 8 servings
Active Time: 20 minutes
Total Time: 1 hour 10 minutes
Ingredients
3 each large Granny Smith and Cortland or McIntosh apples (3 lb total), peeled, cored and sliced
3/4 cup each packed brown sugar and all-purpose flour
3/4 cup tart dried cherries
1/2 cup apple cider or juice
3/4 stick (6 Tbsp) butter, cut up
1/2 tsp ground cinnamon
Preparation
1. Heat oven to 350°F. Have ready a shallow 2-qt baking dish.
2. Mix apples, 2 Tbsp brown sugar, 1 Tbsp flour and the cherries in a large bowl. Transfer to baking dish; pour cider over apple mixture.
3. In same bowl combine remaining brown sugar, remaining flour, the butter and cinnamon until well blended. With pastry blender or fingers, mix until crumbly. Sprinkle evenly over the apples.
4. Bake 50 to 55 minutes or until top is browned and apples are tender when pierced. Place on a wire rack to cool. Serve warm or at room temperature.
Planning Tip: The apples and streusel can be prepared 1 day ahead. Refrigerate apples and streusel separately.
318 Calories Per Serving
Makes 8 servings
Active Time: 20 minutes
Total Time: 1 hour 10 minutes
Ingredients
3 each large Granny Smith and Cortland or McIntosh apples (3 lb total), peeled, cored and sliced
3/4 cup each packed brown sugar and all-purpose flour
3/4 cup tart dried cherries
1/2 cup apple cider or juice
3/4 stick (6 Tbsp) butter, cut up
1/2 tsp ground cinnamon
Preparation
1. Heat oven to 350°F. Have ready a shallow 2-qt baking dish.
2. Mix apples, 2 Tbsp brown sugar, 1 Tbsp flour and the cherries in a large bowl. Transfer to baking dish; pour cider over apple mixture.
3. In same bowl combine remaining brown sugar, remaining flour, the butter and cinnamon until well blended. With pastry blender or fingers, mix until crumbly. Sprinkle evenly over the apples.
4. Bake 50 to 55 minutes or until top is browned and apples are tender when pierced. Place on a wire rack to cool. Serve warm or at room temperature.
Planning Tip: The apples and streusel can be prepared 1 day ahead. Refrigerate apples and streusel separately.
318 Calories Per Serving
Monday, September 20, 2010
RECIPE OF THE DAY! POACHED SALMON SALAD
Fresh dill pairs perfectly with poached salmon, Yukon golds, and cucumbers in this hearty salad.This dish makes for a great main course with many delicious flavors.. ENJOY!
Makes: 4 main-dish servings
Total Time: 35 min
Ingredients
12 ounce(s) baby Yukon gold potatoes, thinly sliced
1 tablespoon(s) Classic Vinaigrette, for potatoes
1 seedless cucumber, very thinly sliced
11 radishes, very thinly sliced
1/2 small red onion, very thinly sliced
3 tablespoon(s) chopped fresh dill
1/4 cup(s) Classic Vinaigrette, for salad
Micro-Poached Salmon
Pumpernickel Croutons
Additional fresh dill, for garnish
Directions
1.In large microwave-safe bowl, combine potatoes and 1/2 cup water. Cover with vented plastic wrap and microwave on High 8 minutes or until tender, gently stirring once. Drain; return to bowl. Toss with 1 tablespoon Classic Vinaigrette.
2.In another large bowl, toss cucumber, radishes, red onion, and chopped fresh dill with 1/4 cup Classic Vinaigrette.
3.On each of 4 plates, place potatoes, cucumber mixture, and Micro-Poached Salmon. Sprinkle with Pumpernickel Croutons and garnish with additional dill.
480 Calories per serving
Makes: 4 main-dish servings
Total Time: 35 min
Ingredients
12 ounce(s) baby Yukon gold potatoes, thinly sliced
1 tablespoon(s) Classic Vinaigrette, for potatoes
1 seedless cucumber, very thinly sliced
11 radishes, very thinly sliced
1/2 small red onion, very thinly sliced
3 tablespoon(s) chopped fresh dill
1/4 cup(s) Classic Vinaigrette, for salad
Micro-Poached Salmon
Pumpernickel Croutons
Additional fresh dill, for garnish
Directions
1.In large microwave-safe bowl, combine potatoes and 1/2 cup water. Cover with vented plastic wrap and microwave on High 8 minutes or until tender, gently stirring once. Drain; return to bowl. Toss with 1 tablespoon Classic Vinaigrette.
2.In another large bowl, toss cucumber, radishes, red onion, and chopped fresh dill with 1/4 cup Classic Vinaigrette.
3.On each of 4 plates, place potatoes, cucumber mixture, and Micro-Poached Salmon. Sprinkle with Pumpernickel Croutons and garnish with additional dill.
480 Calories per serving
Saturday, September 18, 2010
RECIPE OF THE DAY! SPINACH QUICHE
This French bistro classic is a perfect one-dish meal, but it can leave you feeling less than svelte. By replacing white flour with whole wheat, and using 2 percent milk instead of cream, I've bid adieu to 25 grams of fat, reduced the calories by half, and quadrupled the fiber. A duo of flavorful cheeses ensures you'll never miss the fat. Bon Appétit!
Makes: 6 main-dish servings
Total Time: 1 hr 20 min
Prep Time: 35 min
Ingredients
3/4 cup(s) all-purpose flour
1/2 cup(s) whole wheat flour
1/4 teaspoon Salt
4 tablespoon(s) cold trans-fat free margarine, cut up
1/4 cup(s) low-fat buttermilk
3 large egg whites
1 (6- to 8-ounce) leek, white and light green parts only, cut into thin half-moons
1/2 teaspoon(s) chopped fresh thyme leaves
6 ounce(s) baby spinach, about 6 cups
2 large eggs
1 1/2 cup(s) (2%) reduced-fat milk
1/4 cup(s) freshly grated Parmesan cheese
1 teaspoon(s) Dijon mustard
1/4 teaspoon Pepper
1 ounce(s) goat cheese, softened
Directions
1.Preheat oven to 400 degrees F. In food processor, pulse flours and 1/4 teaspoon salt until combined. Add margarine; pulse until coarse crumbs form. Add buttermilk; pulse until just blended. If dough does not stay together when pinched, add ice water, 1 tablespoon at a time, pulsing after each addition. Shape into disk. Wrap in plastic wrap; refrigerate 20 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
2.Spray 9-inch glass pie plate with cooking spray. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round; place in pie plate. Gently press against bottom and up side without stretching; trim edge. Prick holes in crust with fork. Line with foil; fill with pie weights or dried beans. Bake 15 minutes or until beginning to set. Remove 1 tablespoon egg white from rest of whites; set remaining aside. Remove foil with weights; brush bottom of crust with tablespoon white. Bake 5 to 6 minutes or until golden brown and dry to the touch. Cool completely on wire rack.
3.Meanwhile, coat 12-inch skillet with cooking spray; heat on medium. Add leek, thyme, and 1/8 teaspoon salt. Cook 3 to 4 minutes or until soft, stirring occasionally. Add spinach; cook 5 minutes or until mixture is very soft and dry, stirring frequently. Let cool.
4.In large bowl, whisk whole eggs, milk, and remaining egg whites. Stir in Parmesan, mustard, leek mixture, and 1/4 teaspoon pepper. Spread bottom of crust with goat cheese; place in jelly-roll pan. With strips of foil, cover crust edges to prevent overbrowning. Pour egg mixture into crust; bake 32 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack 15 minutes
270 Calories per servings
Makes: 6 main-dish servings
Total Time: 1 hr 20 min
Prep Time: 35 min
Ingredients
3/4 cup(s) all-purpose flour
1/2 cup(s) whole wheat flour
1/4 teaspoon Salt
4 tablespoon(s) cold trans-fat free margarine, cut up
1/4 cup(s) low-fat buttermilk
3 large egg whites
1 (6- to 8-ounce) leek, white and light green parts only, cut into thin half-moons
1/2 teaspoon(s) chopped fresh thyme leaves
6 ounce(s) baby spinach, about 6 cups
2 large eggs
1 1/2 cup(s) (2%) reduced-fat milk
1/4 cup(s) freshly grated Parmesan cheese
1 teaspoon(s) Dijon mustard
1/4 teaspoon Pepper
1 ounce(s) goat cheese, softened
Directions
1.Preheat oven to 400 degrees F. In food processor, pulse flours and 1/4 teaspoon salt until combined. Add margarine; pulse until coarse crumbs form. Add buttermilk; pulse until just blended. If dough does not stay together when pinched, add ice water, 1 tablespoon at a time, pulsing after each addition. Shape into disk. Wrap in plastic wrap; refrigerate 20 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
2.Spray 9-inch glass pie plate with cooking spray. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round; place in pie plate. Gently press against bottom and up side without stretching; trim edge. Prick holes in crust with fork. Line with foil; fill with pie weights or dried beans. Bake 15 minutes or until beginning to set. Remove 1 tablespoon egg white from rest of whites; set remaining aside. Remove foil with weights; brush bottom of crust with tablespoon white. Bake 5 to 6 minutes or until golden brown and dry to the touch. Cool completely on wire rack.
3.Meanwhile, coat 12-inch skillet with cooking spray; heat on medium. Add leek, thyme, and 1/8 teaspoon salt. Cook 3 to 4 minutes or until soft, stirring occasionally. Add spinach; cook 5 minutes or until mixture is very soft and dry, stirring frequently. Let cool.
4.In large bowl, whisk whole eggs, milk, and remaining egg whites. Stir in Parmesan, mustard, leek mixture, and 1/4 teaspoon pepper. Spread bottom of crust with goat cheese; place in jelly-roll pan. With strips of foil, cover crust edges to prevent overbrowning. Pour egg mixture into crust; bake 32 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack 15 minutes
270 Calories per servings
Thursday, September 16, 2010
RECIPE OF THE DAY! HEARTY VEGETABLE & ITALIAN SAUSAGE SOUP
Looking for a soup recipe? With the weather changing I've got you covered with bowls of warm hearty soup. Turn your favorite soup into a meal. Nothing tastes better or is healthier for you than fresh vegetables. This wonderful soup is packed with a lot of flavor. MMMMMMMMM!! ENJOY!
Makes 4 servings
Active Time: 15 minutes
Total Time: 30 minutes
Ingredients
8 oz hot or sweet Italian sausage, removed from casings
1 large onion, chopped
1 cup sliced carrots
2 medium all-purpose potatoes, peeled and cut in 3/4-in. chunks
1 can (14 1/2 oz) reduced-sodium chicken broth
1 1/4 cups water
2 tsp minced garlic
8 oz green cabbage, cut in thick shreds (4 cups)
1 Tbsp flour
Recipe Preparation
1. Break sausage into chunks into a large pot. Cook over medium-high heat, stirring often, 5 minutes or till browned.
2. Add onion and carrots; cover and cook over medium heat, stirring once or twice, 3 minutes or until onions start to soften.
3. Add potatoes, broth, 1 cup of the water and the garlic, and bring to a boil. Simmer 5 minutes or until carrots are almost tender.
4. Stir in cabbage; cook 5 minutes until vegetables are tender. In small cup, stir flour with remaining 1/4 cup water until blended. Stir into soup; cook 2 minutes.
322 Calories Per Serving
Makes 4 servings
Active Time: 15 minutes
Total Time: 30 minutes
Ingredients
8 oz hot or sweet Italian sausage, removed from casings
1 large onion, chopped
1 cup sliced carrots
2 medium all-purpose potatoes, peeled and cut in 3/4-in. chunks
1 can (14 1/2 oz) reduced-sodium chicken broth
1 1/4 cups water
2 tsp minced garlic
8 oz green cabbage, cut in thick shreds (4 cups)
1 Tbsp flour
Recipe Preparation
1. Break sausage into chunks into a large pot. Cook over medium-high heat, stirring often, 5 minutes or till browned.
2. Add onion and carrots; cover and cook over medium heat, stirring once or twice, 3 minutes or until onions start to soften.
3. Add potatoes, broth, 1 cup of the water and the garlic, and bring to a boil. Simmer 5 minutes or until carrots are almost tender.
4. Stir in cabbage; cook 5 minutes until vegetables are tender. In small cup, stir flour with remaining 1/4 cup water until blended. Stir into soup; cook 2 minutes.
322 Calories Per Serving
Wednesday, September 15, 2010
RECIPE OF THE DAY! SAUCY TOMATOES WITH SPICED MEATBALLS
Easy and fast to prepare, this flavorful meatballs and feta-topped tomatoes is paired with pasta. Meatballs can be covered and refrigerated overnight before cooking. If making ahead, cook meatballs 5 minutes longer than specified. ENJOY!
Makes 4 main-dish servings
Total Time: 35 min
Prep Time: 15 min
280 Calories per serving
Ingredients
1 pound(s) ground beef chuck
2 clove(s) garlic, crushed with press
3 tablespoon(s) packed fresh flat-leaf parsley leaves, finely chopped, plus additional for garnish
1 teaspoon(s) ground cumin
1 cup(s) finely chopped onion
1 1/2 teaspoon(s) dried oregano
Salt
Pepper
1 tablespoon(s) olive oil
2 pint(s) grape tomatoes
2 ounce(s) feta cheese, crumbled (1/2 cup)
pasta
Directions
1.In large bowl, with hands, combine beef, garlic, parsley, cumin, 1/2 cup onion, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well mixed.
2.With wet hands, shape mixture into 12 small (2-inch-round, 1-inch-high), slightly flattened meatballs.
3.In 12-inch skillet, heat oil on medium-high until hot. Add meatballs in single layer. Cook 8 to 9 minutes or until they are browned and instant-read thermometer inserted in center registers 160 degrees Farenheit, turning once. Transfer meatballs to plate.
4.Drain fat from skillet and discard. To same skillet, add remaining 1/2 cup onion; cook on medium-high 1 minute, stirring. Add tomatoes and remaining 1/2 teaspoon oregano. Cook 5 to 7 minutes or until tomatoes soften and some burst, stirring mixture occasionally.
5.To serve, divide meatballs and tomato mixture among serving plates. Sprinkle feta and parsley on top of each. Serve with pasta.
280 Calories per serving
Makes 4 main-dish servings
Total Time: 35 min
Prep Time: 15 min
280 Calories per serving
Ingredients
1 pound(s) ground beef chuck
2 clove(s) garlic, crushed with press
3 tablespoon(s) packed fresh flat-leaf parsley leaves, finely chopped, plus additional for garnish
1 teaspoon(s) ground cumin
1 cup(s) finely chopped onion
1 1/2 teaspoon(s) dried oregano
Salt
Pepper
1 tablespoon(s) olive oil
2 pint(s) grape tomatoes
2 ounce(s) feta cheese, crumbled (1/2 cup)
pasta
Directions
1.In large bowl, with hands, combine beef, garlic, parsley, cumin, 1/2 cup onion, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well mixed.
2.With wet hands, shape mixture into 12 small (2-inch-round, 1-inch-high), slightly flattened meatballs.
3.In 12-inch skillet, heat oil on medium-high until hot. Add meatballs in single layer. Cook 8 to 9 minutes or until they are browned and instant-read thermometer inserted in center registers 160 degrees Farenheit, turning once. Transfer meatballs to plate.
4.Drain fat from skillet and discard. To same skillet, add remaining 1/2 cup onion; cook on medium-high 1 minute, stirring. Add tomatoes and remaining 1/2 teaspoon oregano. Cook 5 to 7 minutes or until tomatoes soften and some burst, stirring mixture occasionally.
5.To serve, divide meatballs and tomato mixture among serving plates. Sprinkle feta and parsley on top of each. Serve with pasta.
280 Calories per serving
Friday, September 10, 2010
RECIPE OF THE DAY! VEGETABLE CHILI
Throw together dinner in just 30 minutes with this Southwestern-spiced veggie chili recipe.This dish is so great for the fall, all the hearty flavors and wonderful taste will help keep you toasty and warm. Serve with store-bought biscuits and a small green salad. ENJOY!
Makes 4 main-dish servings
Total Time: 30 min
Ingredients
1 tablespoon(s) olive oil
2 medium carrots, peeled and cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium onion, chopped
2 can(s) (15 to 19 ounces each) red kidney beans, rinsed and drained
4 teaspoon(s) chili powder
1 can(s) (28-ounce) whole tomatoes in juice
1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped
Directions
1.In 5-quart saucepot, heat olive oil on medium-high until hot. Add carrots, parsnips, and chopped onion, and cook 6 to 8 minutes or until all the vegetables are tender and beginning to brown, stirring occasionally.
2.Meanwhile, on large plate, with fork or potato masher, mash 1 cup drained beans.
3.Stir chili powder into vegetables in saucepot; cook 1 minute, stirring. Add tomatoes with their juice, whole and mashed beans, and 2 cups water; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally. Stir in cilantro to serve.
360 Calories per serving
Makes 4 main-dish servings
Total Time: 30 min
Ingredients
1 tablespoon(s) olive oil
2 medium carrots, peeled and cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium onion, chopped
2 can(s) (15 to 19 ounces each) red kidney beans, rinsed and drained
4 teaspoon(s) chili powder
1 can(s) (28-ounce) whole tomatoes in juice
1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped
Directions
1.In 5-quart saucepot, heat olive oil on medium-high until hot. Add carrots, parsnips, and chopped onion, and cook 6 to 8 minutes or until all the vegetables are tender and beginning to brown, stirring occasionally.
2.Meanwhile, on large plate, with fork or potato masher, mash 1 cup drained beans.
3.Stir chili powder into vegetables in saucepot; cook 1 minute, stirring. Add tomatoes with their juice, whole and mashed beans, and 2 cups water; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally. Stir in cilantro to serve.
360 Calories per serving
Thursday, September 9, 2010
RECIPE OF THE DAY! GREEN BEANS GARLIC AND THYME
Sautéed with garlic and tossed with thyme, these crisp, tender green beans are rich in fiber. They also contain a wealth of antioxidants, which can prevent hardening of the arteries and high blood pressure. ENJOY!
Makes 8 side-dish servings
Prep Time: 10 min
Cook Time: 10 min
Ingredients
3/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
2 pound(s) green beans, trimmed
1 tablespoon(s) olive oil
2 clove(s) garlic, crushed with press
1 teaspoon(s) fresh thyme leaves
Directions
1.In 12-inch skillet, heat 1 inch water and 1/2 teaspoon salt to boiling on high. Add beans; heat to boiling. Simmer on low, uncovered, 5 to 10 minutes or until tender-crisp; drain. Wipe skillet dry.
2.In same skillet, heat oil and garlic 1 minute on medium. Add beans and cook about 2 minutes or until beans are hot. Remove skillet from heat and toss beans with thyme, 1/4 teaspoon sal, and 1/4 teaspoon coarsely ground black pepper.
45 Calories per serving
Makes 8 side-dish servings
Prep Time: 10 min
Cook Time: 10 min
Ingredients
3/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
2 pound(s) green beans, trimmed
1 tablespoon(s) olive oil
2 clove(s) garlic, crushed with press
1 teaspoon(s) fresh thyme leaves
Directions
1.In 12-inch skillet, heat 1 inch water and 1/2 teaspoon salt to boiling on high. Add beans; heat to boiling. Simmer on low, uncovered, 5 to 10 minutes or until tender-crisp; drain. Wipe skillet dry.
2.In same skillet, heat oil and garlic 1 minute on medium. Add beans and cook about 2 minutes or until beans are hot. Remove skillet from heat and toss beans with thyme, 1/4 teaspoon sal, and 1/4 teaspoon coarsely ground black pepper.
45 Calories per serving
Wednesday, September 8, 2010
RECIPE OF THE DAY! FIGS CRISP CRUST CUPS
There's no need to fear the phyllo: These flaky-crisp crust cups are almost foolproof. All you do is drape ready-made sheets of the pliable pastry around ramekins. Finish off this good-for-you Greek treat with yogurt, honey, and sliced figs.ENJOY!
Makes 4 Serves
Total Time: 22 min
Prep Time: 20 min
Cook Time: 12 min
Ingredients
8 (16'' by 12'' each ) sheets fresh or frozen phyllo dough , thawed
3 tablespoon(s) melted margarine or butter
1 1/3 cup(s) nonfat Greek yogurt
4 teaspoon(s) honey
12 fresh, ripe Calimyrna figs, cut into quarters
Fresh mint sprigs, for garnish
Directions
1.Preheat oven to 375°F. On work surface, place 1 sheet phyllo; lightly brush with some margarine. Place second phyllo sheet on top; lightly brush with some margarine. Cut layered phyllo crosswise in half into 2 rectangles. Place 1 rectangle over the other, rotating it so that points of second rectangle are angled slightly away from points of first. Set 6-ounce custard cup or ramekin, right side up, in center of phyllo stack, and gather phyllo up around custard cup to form phyllo shell. (Make sure not to fold any phyllo over edge of custard cup.) Place phyllo shell with cup in 15½" by 10½" jelly-roll pan. Repeat with remaining phyllo sheets and margarine to make 4 shells in all.
2.Bake phyllo shells 12 to 15 minutes or until golden brown. Cool in pan on wire rack 15 minutes; remove cups from shells. Cool shells completely on wire rack, about 45 minutes.
3.To serve, place shells on 4 dessert plates. Fill each shell with ⅓ cup yogurt, drizzle with 1 teaspoon honey, and top with quartered figs. Garnish with mint.
Tips & Techniques
Phyllo dough can dry out and become brittle quickly. To keep dough moist, cover unused portion with a damp paper towel while working.
345 Calories per serving
Makes 4 Serves
Total Time: 22 min
Prep Time: 20 min
Cook Time: 12 min
Ingredients
8 (16'' by 12'' each ) sheets fresh or frozen phyllo dough , thawed
3 tablespoon(s) melted margarine or butter
1 1/3 cup(s) nonfat Greek yogurt
4 teaspoon(s) honey
12 fresh, ripe Calimyrna figs, cut into quarters
Fresh mint sprigs, for garnish
Directions
1.Preheat oven to 375°F. On work surface, place 1 sheet phyllo; lightly brush with some margarine. Place second phyllo sheet on top; lightly brush with some margarine. Cut layered phyllo crosswise in half into 2 rectangles. Place 1 rectangle over the other, rotating it so that points of second rectangle are angled slightly away from points of first. Set 6-ounce custard cup or ramekin, right side up, in center of phyllo stack, and gather phyllo up around custard cup to form phyllo shell. (Make sure not to fold any phyllo over edge of custard cup.) Place phyllo shell with cup in 15½" by 10½" jelly-roll pan. Repeat with remaining phyllo sheets and margarine to make 4 shells in all.
2.Bake phyllo shells 12 to 15 minutes or until golden brown. Cool in pan on wire rack 15 minutes; remove cups from shells. Cool shells completely on wire rack, about 45 minutes.
3.To serve, place shells on 4 dessert plates. Fill each shell with ⅓ cup yogurt, drizzle with 1 teaspoon honey, and top with quartered figs. Garnish with mint.
Tips & Techniques
Phyllo dough can dry out and become brittle quickly. To keep dough moist, cover unused portion with a damp paper towel while working.
345 Calories per serving
Saturday, September 4, 2010
RECIPE OF THE DAY! GUILT FREE DRINKS-PART 2
ENJOY!! Your Holiday weekend guilt free. To all have a wonderful and safe Labor Day!
So another summer has come to a end, we started our summer off with guilt free drinks so lets end the same way. I have 3 new ones for you. We all know how fattening some of our favorite cocktails can be. So cut the calories this weekend and enjoy these tasty drinks.
Once again with drinks you no longer need to feel guilty about it. ENJOY!
1. Orange Creamsicle Martini
This low-calorie cocktail tastes EXACTLY like those sherbet 'n ice cream bars you used to eat as a kid... Mmmmmmmm!
Per serving (entire recipe=1 martini): 109 calories
Ingredients:
4 oz. diet orange soda at room temperature
1.5 oz. orange-flavored vodka (like Smirnoff Twist of Orange)
1.5 oz. Torani Sugar-Free Vanilla Syrup
1 tbsp.lite Cool Whip
Directions:
1. Place all ingredients in a martini shaker, but DO NOT shake (or the carbonated soda will explode!).
2. Mix thoroughly with a spoon until mixture is mostly lump-free.
3. Add about 1 cup ice (crushed, if you've got it), and stir until mixture is cold.
4. Then place the strainer on top and pour into a large martini glass.
2. Mounds Bar Martinis
Creamy... chocolatey... coconut-y and deeeeeeeelicious. Chocolate lovers everywhere, rejoice!
Per serving (half of recipe=1 martini): 112 calories
Ingredients:
3 oz. vodka (80 proof)
1 packet Diet Swiss Mis
s Hot Cocoa Mix (the 25-calorie one)
2 oz. Torani Sugar-Free Coconut Syrup
2 tbsp. Fat-Free Reddi-Wip.
Directions:
1. Fill a martini shaker halfway with ice (preferably crushed).
2. Combine cocoa mix with 2 oz. hot water and mix well.
3. Then, add 2 oz. cold water and pour the mixture into the martini shaker.
4. Add the vodka, syrup and Reddi-Wip, and cover the top of the shaker. Shake for about a minute, or until the liquid is cold.
5. Then strain into 2 martini glasses. Enjoy! Makes 2 servings.
3. Kickin' Key Lime Pie Martini
This one tastes even better than a slice of key lime pie! If you don't believe us, try it for yourself.
Per serving (entire recipe=1 martini): 129 calories
Ingredients:
1.5 oz. lime-flavored vodka (like Finlandia Lime or Smirnoff Twist of Lime)
1 oz. Torani Sugar Free Vanilla Syrup
2 tbsp. pineapple juice
1tbsp. lime juice
1 tbsp. Cool Whip Free
Directions:
1. Place all ingredients in a martini shaker with 1 cup ice (crushed ice works best).
2. Cover the top of the shaker, and shake thoroughly.
3. Strain into a martini glass and enjoy! Makes 1 serving.
So another summer has come to a end, we started our summer off with guilt free drinks so lets end the same way. I have 3 new ones for you. We all know how fattening some of our favorite cocktails can be. So cut the calories this weekend and enjoy these tasty drinks.
Once again with drinks you no longer need to feel guilty about it. ENJOY!
1. Orange Creamsicle Martini
This low-calorie cocktail tastes EXACTLY like those sherbet 'n ice cream bars you used to eat as a kid... Mmmmmmmm!
Per serving (entire recipe=1 martini): 109 calories
Ingredients:
4 oz. diet orange soda at room temperature
1.5 oz. orange-flavored vodka (like Smirnoff Twist of Orange)
1.5 oz. Torani Sugar-Free Vanilla Syrup
1 tbsp.lite Cool Whip
Directions:
1. Place all ingredients in a martini shaker, but DO NOT shake (or the carbonated soda will explode!).
2. Mix thoroughly with a spoon until mixture is mostly lump-free.
3. Add about 1 cup ice (crushed, if you've got it), and stir until mixture is cold.
4. Then place the strainer on top and pour into a large martini glass.
2. Mounds Bar Martinis
Creamy... chocolatey... coconut-y and deeeeeeeelicious. Chocolate lovers everywhere, rejoice!
Per serving (half of recipe=1 martini): 112 calories
Ingredients:
3 oz. vodka (80 proof)
1 packet Diet Swiss Mis
s Hot Cocoa Mix (the 25-calorie one)
2 oz. Torani Sugar-Free Coconut Syrup
2 tbsp. Fat-Free Reddi-Wip.
Directions:
1. Fill a martini shaker halfway with ice (preferably crushed).
2. Combine cocoa mix with 2 oz. hot water and mix well.
3. Then, add 2 oz. cold water and pour the mixture into the martini shaker.
4. Add the vodka, syrup and Reddi-Wip, and cover the top of the shaker. Shake for about a minute, or until the liquid is cold.
5. Then strain into 2 martini glasses. Enjoy! Makes 2 servings.
3. Kickin' Key Lime Pie Martini
This one tastes even better than a slice of key lime pie! If you don't believe us, try it for yourself.
Per serving (entire recipe=1 martini): 129 calories
Ingredients:
1.5 oz. lime-flavored vodka (like Finlandia Lime or Smirnoff Twist of Lime)
1 oz. Torani Sugar Free Vanilla Syrup
2 tbsp. pineapple juice
1tbsp. lime juice
1 tbsp. Cool Whip Free
Directions:
1. Place all ingredients in a martini shaker with 1 cup ice (crushed ice works best).
2. Cover the top of the shaker, and shake thoroughly.
3. Strain into a martini glass and enjoy! Makes 1 serving.
Friday, September 3, 2010
RECIPE OF THE DAY! 1-2-3 GRILLED TUSAN PIZZA
Try this easy-to-make recipe for a light and delicious homemade pizza.
These delicious pizzas only require three ingredients, and at 337 calories per serving, you can feel free to savor each bite! Grilling the bread will give it a craspy texture and makes it band friendly.. ENJOY!
Makes 4 Servings
Active: 7 minutes
Total: 15 minutes
Ingredients
4 Mediterranean-style flatbreads or pocketless pitas
1 tub (10 1/2 oz) Buitoni Tuscan or Classic Bruschetta
1 cup shredded mozzarella
Preparation
1. Heat outdoor grill. You’ll need a baking sheet or large tray as a work surface.
2. Brush flatbreads with 2 tsp oil and place directly on grill. Grill 1 1/2to 2 minutes until bottoms are lightly charred. Place charred side up on baking sheet. Spread top of each with scant 1/3 cup bruschetta, then top each with 1/4 cup mozzarella.
3. Return pizzas to grill. Close cover and grill 1 to 2 minutes until bottoms are lightly charred and toppings warm. Garnish with torn basil leaves if desired. Cut in wedges.
Different Takes
1. Instead of using bruschetta, spread the flatbreads with prepared pesto.
2. Add strips of grilled chicken or shrimp.
3. Top with baby arugula leaves and shaved Parmesan.
337 calories Per serving
These delicious pizzas only require three ingredients, and at 337 calories per serving, you can feel free to savor each bite! Grilling the bread will give it a craspy texture and makes it band friendly.. ENJOY!
Makes 4 Servings
Active: 7 minutes
Total: 15 minutes
Ingredients
4 Mediterranean-style flatbreads or pocketless pitas
1 tub (10 1/2 oz) Buitoni Tuscan or Classic Bruschetta
1 cup shredded mozzarella
Preparation
1. Heat outdoor grill. You’ll need a baking sheet or large tray as a work surface.
2. Brush flatbreads with 2 tsp oil and place directly on grill. Grill 1 1/2to 2 minutes until bottoms are lightly charred. Place charred side up on baking sheet. Spread top of each with scant 1/3 cup bruschetta, then top each with 1/4 cup mozzarella.
3. Return pizzas to grill. Close cover and grill 1 to 2 minutes until bottoms are lightly charred and toppings warm. Garnish with torn basil leaves if desired. Cut in wedges.
Different Takes
1. Instead of using bruschetta, spread the flatbreads with prepared pesto.
2. Add strips of grilled chicken or shrimp.
3. Top with baby arugula leaves and shaved Parmesan.
337 calories Per serving
Thursday, September 2, 2010
RECIPE OF THE DAY! PEANUT SAUCE WITH PORK
THOSE OF YOU THAT HAVE A PEANUT ALLERGY STAY AWAY FROM THIS RECIPE PLEASE!!!
This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of peanuts. Even the kids loved it. This flavorful Thai dish makes a high protein meal, but also makes a great healthy holiday appetizer recipe! Just use smaller pieces of meat and serve on a platter with dipping sauce ... ENJOY!
Makes 4 servings
Active Time: 4 minutes
Total Time: 12 minutes
Ingredients
1 tablespoon bottled seasoned stir-fry oil
12 ounces thin-sliced pork cutlets, cut in 1/2-inch-wide strips
1/3 cup bottled Thai peanut sauce
1 bag (16 ounces) refrigerated coleslaw mix (shredded cabbage and carrots)
1/4 cup chopped cilantro
Preparation
1. Heat stir-fry oil in a large nonstick skillet over medium-high heat. Add pork in 2 batches and stir-fry 30 to 45 seconds until barely pink. Remove to a bowl with a slotted spoon. Stir in peanut sauce.
2. Put coleslaw mix and 1/4 cup water in skillet. Cook, stirring, 3 to 4 minutes until vegetables are crisp-tender.
3. Add pork mixture and stir 1 minute until hot. Sprinkle with cilantro.
205 Calories Per Serving
This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of peanuts. Even the kids loved it. This flavorful Thai dish makes a high protein meal, but also makes a great healthy holiday appetizer recipe! Just use smaller pieces of meat and serve on a platter with dipping sauce ... ENJOY!
Makes 4 servings
Active Time: 4 minutes
Total Time: 12 minutes
Ingredients
1 tablespoon bottled seasoned stir-fry oil
12 ounces thin-sliced pork cutlets, cut in 1/2-inch-wide strips
1/3 cup bottled Thai peanut sauce
1 bag (16 ounces) refrigerated coleslaw mix (shredded cabbage and carrots)
1/4 cup chopped cilantro
Preparation
1. Heat stir-fry oil in a large nonstick skillet over medium-high heat. Add pork in 2 batches and stir-fry 30 to 45 seconds until barely pink. Remove to a bowl with a slotted spoon. Stir in peanut sauce.
2. Put coleslaw mix and 1/4 cup water in skillet. Cook, stirring, 3 to 4 minutes until vegetables are crisp-tender.
3. Add pork mixture and stir 1 minute until hot. Sprinkle with cilantro.
205 Calories Per Serving
Wednesday, September 1, 2010
RECIPE OF THE DAY! CHUNKY SAUCE WITH SPAGHETTI SQUASH
This recipe is deliciously deceiving: Instead of starchy strands of pasta, it’s made with piles of healthy spaghetti squash, which is easily made in the microwave while you sauté turkey sausage, zucchini and onion, and chiffonade basil to layer on top. ENJOY!
Makes 6 servings
Active Time: 15 minutes
Total Time: 30 minutes
Ingredients
1 spaghetti squash (4 1/2 lb)
1 pkg (1 1/4 lb) Italian turkey sausages, removed from casings
2 medium zucchini, quartered lengthwise, cut crosswise in 3/4-in.-thick slices
1 small onion, chopped
1 tsp chopped garlic
1 can (28 oz) diced tomatoes
1/4 cup basil leaves, thinly sliced
1/2 cup shredded Parmesan cheese
Preparation
1. Prick squash in a few places. Microwave on high 10 minutes; turn over; microwave 5 to 10 minutes more until tender when pierced.
2. Meanwhile, coat a nonstick skillet with nonstick spray. Heat over medium-high heat. Add sausage and cook, breaking up clumps, 5 minutes or until no longer pink.
3. Add zucchini, onion and garlic; sauté 4 minutes. Add tomatoes, reduce heat and simmer, uncovered, 5 minutes or until hot. Remove from heat; stir in basil.
4. Cut squash in half. Discard seeds and loosen strands with a fork. Scrape strands into a large bowl; top with the sauce. Top servings with cheese.
161 Calories Per Serving
Makes 6 servings
Active Time: 15 minutes
Total Time: 30 minutes
Ingredients
1 spaghetti squash (4 1/2 lb)
1 pkg (1 1/4 lb) Italian turkey sausages, removed from casings
2 medium zucchini, quartered lengthwise, cut crosswise in 3/4-in.-thick slices
1 small onion, chopped
1 tsp chopped garlic
1 can (28 oz) diced tomatoes
1/4 cup basil leaves, thinly sliced
1/2 cup shredded Parmesan cheese
Preparation
1. Prick squash in a few places. Microwave on high 10 minutes; turn over; microwave 5 to 10 minutes more until tender when pierced.
2. Meanwhile, coat a nonstick skillet with nonstick spray. Heat over medium-high heat. Add sausage and cook, breaking up clumps, 5 minutes or until no longer pink.
3. Add zucchini, onion and garlic; sauté 4 minutes. Add tomatoes, reduce heat and simmer, uncovered, 5 minutes or until hot. Remove from heat; stir in basil.
4. Cut squash in half. Discard seeds and loosen strands with a fork. Scrape strands into a large bowl; top with the sauce. Top servings with cheese.
161 Calories Per Serving
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