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
Showing posts with label Bake. Show all posts
Showing posts with label Bake. Show all posts
Tuesday, September 21, 2010
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, July 29, 2010
RECIPE OF THE DAY! CANNELLINI BEANS & GREEK-STYLE SHRIMP
When you take a taste of this dish your mouth will be hit with a wonderful burst of flavors. Easy healthy recipe including low-fat, fat-free, low-sodium and low-calorie dish. Your family will love this recipe. ENJOY!
Makes 4 servings
Active Time: 10 minutes
Total Time: 30 minutes
Ingredients
1 lb (16 to 20 per lb) peeled and deveined shrimp
1 can (about 15 oz) cannellini beans, rinsed and drained
1 pint cherry tomatoes, halved
6 oz fresh green beans, halved
1/4 cup Kalamata olives, sliced
2 Tbsp olive oil
2 tsp grated lemon zest
1 tsp minced garlic
1/4 tsp each pepper and dried oregano
Garnish: crumbled feta cheese, lemon wedges
Preparation
1. Place oven rack in center of oven. Heat oven to 500ºF. You’ll need a rimmed baking pan and 4 pieces of nonstick foil (each about 16 in. long).
2. Put all ingredients in a large bowl and toss to mix. Lay the 4 sheets of foil on counter top. Place 1/4 of the shrimp mixture in center of each piece.
3. Bring one side of opposite ends together. Double-fold to seal, then seal other sides. Place packets sealed side up on baking pan.
4. Bake 15 minutes. Open one packet to check doneness of shrimp. If shrimp aren’t cooked through, reseal packet and bake another 5 minutes or until cooked through.
5. Transfer contents of each packet to serving plates. Sprinkle with feta cheese and serve with lemon wedges.
311 Calories Per Serving
Makes 4 servings
Active Time: 10 minutes
Total Time: 30 minutes
Ingredients
1 lb (16 to 20 per lb) peeled and deveined shrimp
1 can (about 15 oz) cannellini beans, rinsed and drained
1 pint cherry tomatoes, halved
6 oz fresh green beans, halved
1/4 cup Kalamata olives, sliced
2 Tbsp olive oil
2 tsp grated lemon zest
1 tsp minced garlic
1/4 tsp each pepper and dried oregano
Garnish: crumbled feta cheese, lemon wedges
Preparation
1. Place oven rack in center of oven. Heat oven to 500ºF. You’ll need a rimmed baking pan and 4 pieces of nonstick foil (each about 16 in. long).
2. Put all ingredients in a large bowl and toss to mix. Lay the 4 sheets of foil on counter top. Place 1/4 of the shrimp mixture in center of each piece.
3. Bring one side of opposite ends together. Double-fold to seal, then seal other sides. Place packets sealed side up on baking pan.
4. Bake 15 minutes. Open one packet to check doneness of shrimp. If shrimp aren’t cooked through, reseal packet and bake another 5 minutes or until cooked through.
5. Transfer contents of each packet to serving plates. Sprinkle with feta cheese and serve with lemon wedges.
311 Calories Per Serving
Monday, July 26, 2010
RECIPE OF THE DAY! POTATOES TWICE-BAKED
After finding out that my Potassium levels where very low, I will be doing a few Potassium rich Foods this week. And I have been doing a lot of reading on this, and potatoes are one of the high potassium rich foods. This recipe is delicious and so full of flavors. ENJOY!
Makes 6 servings
Twice-Baked Potatoes
Active Time: 20 minutes
Total Time: 1 hour 40 minutes
Ingredients
6 medium (5 oz each) Yukon Gold potatoes
6 large shallots, sliced 1/8 in. thick
Nonstick spray
1/2 cup milk
1 tsp salt
1/2 cup reduced-fat garlic and herb cheese spread
1 cup shredded Colby or Cheddar cheese
Garnish: finely chopped parsley and red bell pepper
Preparation
1. Heat oven to 400°F. You’ll need a rimmed baking sheet coated with nonstick spray. Prick each potato a few times with a fork. Place on 1 side of baking sheet. Scatter shallots in an even layer on other side. Coat shallots with spray.
2. Bake 25 minutes, tossing shallots once, or until golden; remove. Continue baking potatoes 35 minutes or until soft.
3. When cool enough to handle, cut potatoes in half. Scoop insides into a medium bowl. Mash until smooth, adding milk a little at a time. Beat in salt and cheese spread, then Colby cheese. Stir in half the shallots. Spoon into skins.
4. Decrease oven temperature to 375°F; return potatoes
to rimmed baking sheet. Bake 15 minutes or until hot. Sprinkle with remaining shallots. Transfer to serving platter; garnish.
255 Calories Per Serving
Makes 6 servings
Twice-Baked Potatoes
Active Time: 20 minutes
Total Time: 1 hour 40 minutes
Ingredients
6 medium (5 oz each) Yukon Gold potatoes
6 large shallots, sliced 1/8 in. thick
Nonstick spray
1/2 cup milk
1 tsp salt
1/2 cup reduced-fat garlic and herb cheese spread
1 cup shredded Colby or Cheddar cheese
Garnish: finely chopped parsley and red bell pepper
Preparation
1. Heat oven to 400°F. You’ll need a rimmed baking sheet coated with nonstick spray. Prick each potato a few times with a fork. Place on 1 side of baking sheet. Scatter shallots in an even layer on other side. Coat shallots with spray.
2. Bake 25 minutes, tossing shallots once, or until golden; remove. Continue baking potatoes 35 minutes or until soft.
3. When cool enough to handle, cut potatoes in half. Scoop insides into a medium bowl. Mash until smooth, adding milk a little at a time. Beat in salt and cheese spread, then Colby cheese. Stir in half the shallots. Spoon into skins.
4. Decrease oven temperature to 375°F; return potatoes
to rimmed baking sheet. Bake 15 minutes or until hot. Sprinkle with remaining shallots. Transfer to serving platter; garnish.
255 Calories Per Serving
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