Cassoulet (from Occitan caçolet) is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck ... Full of robust flavors, surprise your friends and family with this Delicious Cassoulet. ENJOY!
Makes 8 servings
Active Time: 20 minutes
Total Time: 50 minutes
Ingredients
2 tsp oil
3 links (10 oz) Italian Turkey sausage
2 medium carrots, thinly sliced
2 stalks celery, sliced
1 large onion, chopped
2 tsp minced garlic
3 cans (15.5 oz each) Great Northern beans, rinsed
2 cans (14.5 oz each) fire-roasted diced tomatoes
1/2 cup water
1 tsp dried thyme leaves
Seasoned Crumb Topping
2 tsp oil
1 tsp minced garlic
2 cups coarse fresh bread crumbs from a baguette
2 Tbsp each grated Parmesan and chopped parsley
Preparation
1. Heat oven to 375ºF. You’ll need a rimmed baking sheet lined with foil.
2. Heat oil in a 5-qt pot over medium heat. Brown sausages on all sides until cooked through, about 6 minutes. Remove to plate.
3. In fat remaining in saucepan, sauté carrots, celery, onion and garlic until golden, about 5 minutes.
4. Cut sausages into 1/4-in.-thick slices. Add sausages, beans, tomatoes and their juices, water and thyme to saucepan. Simmer, covered, 30 minutes or until heated through and flavors are blended.
5. Topping: Toss oil and garlic with bread crumbs; spread on prepared baking sheet. Bake 15 to 20 minutes, tossing once, until toasted. Cool slightly; stir in Parmesan and parsley. Serve Topping with cassoulet.
316 Calories Per Serving
Thursday, July 22, 2010
Wednesday, July 21, 2010
RECIPE OF THE DAY! GINGER-SOY SALMON WITH BOK CHOY
This Asian inspire dish is a favorite in my home, make it a favorite in yours too. So rich in flavor and taste. I some times leave out the Bok Choy and substitute it for rice. ( Bok Choy may not work with everyones band so becareful pick around it or just leave it out and use Rice.) ENJOY!
Makes 4 servings
Active Time: 10 minutes
Total Time: 25 minutes
Ingredients
2 tsp canola oil
2 Tbsp minced fresh ginger
2 tsp minced garlic
1 1/2 lbs bok choy, halved
lengthwise, then sliced crosswise in 1-in. strips
4 oz shiitake mushrooms, stems discarded, caps sliced
1 cup shredded carrots
4 salmon fillets
(5 to 6 oz each)
3 reduced-sodium soy sauce
3 Tbsp orange marmalade
Garnish: toasted sesame seeds
Serve with: 90-second microwavable brown rice
Preparation
1. Heat broiler. Heat oil in a large, deep ovenproof nonstick skillet. 1 Tbsp ginger and the garlic; cook over low heat a few seconds until fragrant.
2. Add bok choy, mushrooms and carrots. Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender. to a serving bowl; cover to keep warm.
3. Place salmon skin side down in skillet. In a small cup, mix remaining 1 Tbsp ginger, the soy sauce and marmalade. Spoon about half of soy sauce mixture over salmon.
4. Broil 4 to 6 minutes until salmon is just cooked through. Drizzle with remaining soy sauce mixture and serve with the vegetables. with sesame seeds, if desired.
363 Calories Per Serving
Makes 4 servings
Active Time: 10 minutes
Total Time: 25 minutes
Ingredients
2 tsp canola oil
2 Tbsp minced fresh ginger
2 tsp minced garlic
1 1/2 lbs bok choy, halved
lengthwise, then sliced crosswise in 1-in. strips
4 oz shiitake mushrooms, stems discarded, caps sliced
1 cup shredded carrots
4 salmon fillets
(5 to 6 oz each)
3 reduced-sodium soy sauce
3 Tbsp orange marmalade
Garnish: toasted sesame seeds
Serve with: 90-second microwavable brown rice
Preparation
1. Heat broiler. Heat oil in a large, deep ovenproof nonstick skillet. 1 Tbsp ginger and the garlic; cook over low heat a few seconds until fragrant.
2. Add bok choy, mushrooms and carrots. Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender. to a serving bowl; cover to keep warm.
3. Place salmon skin side down in skillet. In a small cup, mix remaining 1 Tbsp ginger, the soy sauce and marmalade. Spoon about half of soy sauce mixture over salmon.
4. Broil 4 to 6 minutes until salmon is just cooked through. Drizzle with remaining soy sauce mixture and serve with the vegetables. with sesame seeds, if desired.
363 Calories Per Serving
Tuesday, July 20, 2010
RECIPE OF THE DAY! BLT IN A-SALAD
Want a new way to have a BLT. This healthy salad has it all taste, flavor, and low in calories and easy to make. ENJOY!
Makes 4 servings
Active Time: 5 minutes
Total Time: 10 minutes
Ingredients
10 slices turkey bacon
1/4 cup each light buttermilk salad dressing and fat-free plain yogurt
2 Tbsp water
1 bag (5 oz) baby arugula blend
1 pint grape tomatoes, halved
1/2 cup thinly sliced red onion
4 slices whole-grain bread, toasted, cut or torn into bite-size pieces
Preparation
1. Cook bacon in a large skillet as package directs. Remove; crumble or cut into bite-size pieces.
2. In a large bowl, whisk dressing, yogurt and water until smooth. Add arugula, tomatoes, onion and half the bacon; toss to mix and coat.
3. Transfer to salad plates; top with remaining bacon and croutons.
218 Calories Per Serving
Makes 4 servings
Active Time: 5 minutes
Total Time: 10 minutes
Ingredients
10 slices turkey bacon
1/4 cup each light buttermilk salad dressing and fat-free plain yogurt
2 Tbsp water
1 bag (5 oz) baby arugula blend
1 pint grape tomatoes, halved
1/2 cup thinly sliced red onion
4 slices whole-grain bread, toasted, cut or torn into bite-size pieces
Preparation
1. Cook bacon in a large skillet as package directs. Remove; crumble or cut into bite-size pieces.
2. In a large bowl, whisk dressing, yogurt and water until smooth. Add arugula, tomatoes, onion and half the bacon; toss to mix and coat.
3. Transfer to salad plates; top with remaining bacon and croutons.
218 Calories Per Serving
Monday, July 19, 2010
RECIPE OF THE DAY! STRAWBERRY CHEESECAKE NO-BAKING
Another guilt free dessert only 164 calories per slice. Looking for a nice dessert on a hot summer's day,I have just the one for you. Strawberry Cheesecake No-Baking will help keep your kitchen cool-no oven is needed. This cheesecake will be a big hit for your dinner partys,or outdoor Bar-BQ's. I am sure your friends and family will love it too. ENJOY!
Makes 12 slices
Active Time: 25 minutes
Total Time: 4 hours 25 minutes
Ingredients
Crust
6 whole lowfat honey graham crackers (2‑squares each), crushed to fine crumbs
2 Tbsp butter, melted, and mixed with 1 Tbsp honey
Filling
1 box (3 oz) strawberry-kiwi flavor gelatin
2/3 cup boiling water
1 tub (16 oz) 1% fat cottage cheese
2 bricks (8 oz each) fat-free cream cheese, softened
2 Tbsp sugar
2 tsp strawberry extract or 1 tsp vanilla extract
Topping
1 pt (about 12 oz) fresh strawberries
2 Tbsp strawberry jelly, melted
Garnish: small mint leaves
Preparation
1. Coat an 8 x 3-in. springform pan with nonstick spray.
2. Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4 in. up side of prepared pan. Place in freezer.
3. Filling: Dissolve gelatin in boiling water in a 1-cup measure. Purée cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set.
4. Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of springform pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves.
Planning Tip: Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving.
164 Calories Per Serving
Makes 12 slices
Active Time: 25 minutes
Total Time: 4 hours 25 minutes
Ingredients
Crust
6 whole lowfat honey graham crackers (2‑squares each), crushed to fine crumbs
2 Tbsp butter, melted, and mixed with 1 Tbsp honey
Filling
1 box (3 oz) strawberry-kiwi flavor gelatin
2/3 cup boiling water
1 tub (16 oz) 1% fat cottage cheese
2 bricks (8 oz each) fat-free cream cheese, softened
2 Tbsp sugar
2 tsp strawberry extract or 1 tsp vanilla extract
Topping
1 pt (about 12 oz) fresh strawberries
2 Tbsp strawberry jelly, melted
Garnish: small mint leaves
Preparation
1. Coat an 8 x 3-in. springform pan with nonstick spray.
2. Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4 in. up side of prepared pan. Place in freezer.
3. Filling: Dissolve gelatin in boiling water in a 1-cup measure. Purée cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set.
4. Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of springform pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves.
Planning Tip: Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving.
164 Calories Per Serving
Friday, July 16, 2010
RECIPE OF THE DAY! SMOKE TURKEY SAUSAGE AND BLACK BEANS FIESTA
This is one of the most easiest and fastest recipe I have. Do not blink or you will miss it. That's how quick it is. I love this recipe a lot for it's taste and flavors and great for a fast meal.
ENJOY!
Makes 4 servings
Prep Time: 2 mins
Total Time: 12 mins
290 calories per 4 oz of sausage and 1/2 cup of beans
Ingredients
1 can of Bushs Grillin Black beans Fiesta
1 Hillshire Fram Turkey Smoked Sausage
pam nonsick spray
Directions
1. Open Bush beans cook in a small pot for 3 mins or until they are hot.
2. Slice on a angle about 3 or 4 oz pertion of the Smoked Sausage.
3. Spray frying pan with pam, place smoke sausage in a frying pan. Brown on both sides do not cook them to long only about 3 mins on each side.
4. Place turkey smoked sausage on a plate along with the beans.
The turkey sausage was 90 calories and 9 grams of protein for 2 oz.
The beans were 110 calories and 5 grams for 1/2 cup serving.
I ate 4 oz of sausage and 1/2 cup of beans for 290 calories and 23 grams of protein.
And it only took 12 mins to cook...
BON APPETITE!
ENJOY!
Makes 4 servings
Prep Time: 2 mins
Total Time: 12 mins
290 calories per 4 oz of sausage and 1/2 cup of beans
Ingredients
1 can of Bushs Grillin Black beans Fiesta
1 Hillshire Fram Turkey Smoked Sausage
pam nonsick spray
Directions
1. Open Bush beans cook in a small pot for 3 mins or until they are hot.
2. Slice on a angle about 3 or 4 oz pertion of the Smoked Sausage.
3. Spray frying pan with pam, place smoke sausage in a frying pan. Brown on both sides do not cook them to long only about 3 mins on each side.
4. Place turkey smoked sausage on a plate along with the beans.
The turkey sausage was 90 calories and 9 grams of protein for 2 oz.
The beans were 110 calories and 5 grams for 1/2 cup serving.
I ate 4 oz of sausage and 1/2 cup of beans for 290 calories and 23 grams of protein.
And it only took 12 mins to cook...
BON APPETITE!
Thursday, July 15, 2010
RECIPE OF THE DAY! CROCK POT JAMBALAYA
I made this for a pot luck party this weekend. All my friends gobbled it up and asked for the recipe! Instead of using chicken, I used turkey sausage. You can use both chicken and sausage if you like. I also doubled the Cayenne pepper and the tabasco sauce depends on your family's taste. So easy to make and easy to throw together... PERFECTO! ENJOY!
Makes 6 servings Serving Size: 1 (434 g)
Prep Time: 10 mins
Total Time: 6 hours
Ingredients
1 (12 ounce) boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onions, chopped
2 stalks celery, sliced
4 garlic cloves, minced
1 (14 ounce) can whole tomatoes
1/2 cup tomato paste
1 (10 1/2 ounce) can beef broth
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb of turkey sausage
1 1/2 lb shelled shrimp
3 cups cooked rice
Directions
1. Cut chicken into 1 inch pieces.
2. Put all ingredients (EXCEPT shrimp and rice) in rock pot.
3. Cover; cook on low for 8 hours.
4. Add shrimp the last 20 minutes of cooking.
5. Stir in rice before serving.
325 Calories Per Serving
Makes 6 servings Serving Size: 1 (434 g)
Prep Time: 10 mins
Total Time: 6 hours
Ingredients
1 (12 ounce) boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onions, chopped
2 stalks celery, sliced
4 garlic cloves, minced
1 (14 ounce) can whole tomatoes
1/2 cup tomato paste
1 (10 1/2 ounce) can beef broth
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb of turkey sausage
1 1/2 lb shelled shrimp
3 cups cooked rice
Directions
1. Cut chicken into 1 inch pieces.
2. Put all ingredients (EXCEPT shrimp and rice) in rock pot.
3. Cover; cook on low for 8 hours.
4. Add shrimp the last 20 minutes of cooking.
5. Stir in rice before serving.
325 Calories Per Serving
Wednesday, July 14, 2010
RECIPE OF THE DAY! HERBED MASHED POTATOES WITH MUSHROOMS
Looking for a side dish, this is the one. Are you in the mushy stage of your band, or just want a great taste for your potatoes you can get that with this 142 calorie dish.. ENJOY!
Makes 5 cups
Active Time: 10 minutes
Total Time: 35 minutes
142 Calories Per Serving
Ingredients
MUSHROOMS
1 tablespoon olive oil, preferably extra-virgin
1 tablespoon minced garlic
1/8 teaspoon dried thyme, crumbled
1/8 teaspoon each salt and freshly ground pepper
8 ounces small white button mushrooms, quartered (2 cups)
4 ounces fresh shiitake mushrooms, stems removed, caps halved and cut in 1/2-inch-wide strips (2 cups)
1/3 cup chicken broth
POTATOES
11/2 pounds baking potatoes (3 large), peeled and cut in 1-inch chunks
3/4 cup buttermilk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons snipped fresh chives or thinly sliced scallion greens
Preparation
1. Mushrooms: Heat oil in a large, heavy nonstick skillet over medium-high heat. Add garlic, thyme, salt and pepper and stir 30 seconds until garlic is fragrant but not browned. Add mushrooms and cook 1 minute, turning and stirring.
2. Add chicken broth, bring to a boil, reduce heat and simmer 5 to 6 minutes, stirring often, until mushrooms are tender and liquid has nearly evaporated. Remove from heat; cover to keep warm.
3. Potatoes: Meanwhile cook potatoes in water to cover 13 to 15 minutes until very tender. Drain in a colander.
4. Return to pot and stir over medium heat 1 to 2 minutes until dry and floury.
5. Mash, adding buttermilk. Beat in salt and pepper with a wooden spoon, then transfer to a warmed serving dish. Spoon mushrooms over potatoes, sprinkle with chives and serve.
142 Calories Per Serving
Makes 5 cups
Active Time: 10 minutes
Total Time: 35 minutes
142 Calories Per Serving
Ingredients
MUSHROOMS
1 tablespoon olive oil, preferably extra-virgin
1 tablespoon minced garlic
1/8 teaspoon dried thyme, crumbled
1/8 teaspoon each salt and freshly ground pepper
8 ounces small white button mushrooms, quartered (2 cups)
4 ounces fresh shiitake mushrooms, stems removed, caps halved and cut in 1/2-inch-wide strips (2 cups)
1/3 cup chicken broth
POTATOES
11/2 pounds baking potatoes (3 large), peeled and cut in 1-inch chunks
3/4 cup buttermilk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons snipped fresh chives or thinly sliced scallion greens
Preparation
1. Mushrooms: Heat oil in a large, heavy nonstick skillet over medium-high heat. Add garlic, thyme, salt and pepper and stir 30 seconds until garlic is fragrant but not browned. Add mushrooms and cook 1 minute, turning and stirring.
2. Add chicken broth, bring to a boil, reduce heat and simmer 5 to 6 minutes, stirring often, until mushrooms are tender and liquid has nearly evaporated. Remove from heat; cover to keep warm.
3. Potatoes: Meanwhile cook potatoes in water to cover 13 to 15 minutes until very tender. Drain in a colander.
4. Return to pot and stir over medium heat 1 to 2 minutes until dry and floury.
5. Mash, adding buttermilk. Beat in salt and pepper with a wooden spoon, then transfer to a warmed serving dish. Spoon mushrooms over potatoes, sprinkle with chives and serve.
142 Calories Per Serving
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