From Cooking Light's summer recipes. Can tell I'll have to double the pine nuts. I'll probably serve with some cool chicken or ham that I've baked the day before. And this looks like one of those recipes where it will taste better the second day.
Review: Made the Pesto on Sunday night and left in the fridge until Tuesday evening. Served with cut up chicken breasts and spaghetti. This was a win!
Ingredients
Pesto:
* 5 cups trimmed arugula
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1/4 cup pine nuts, toasted
* 1 tablespoon lemon juice
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 garlic clove, minced
* 1/3 cup water
* 2 tablespoons EVOO
Remaining ingredients:
* 1 pound uncooked cavatappi (I'll find something similar that is Whole Wheat)
* 2 cups red and yellow cherry tomatoes, halved (about 3/4 pound)
* 2 tablespoons pine nuts, toasted
Preparation
To prepare pesto, combine first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.
Cook pasta according to package directions, omitting salt and fat. Drain. Combine pesto, pasta, and tomatoes in a large bowl; toss well. Sprinkle pine nuts over pasta. Serve immediately.
Wednesday, May 26, 2010
Tuesday, May 25, 2010
Penne with Asparagus, Bacon and Spinach
Ingredients
• 8 ounces uncooked penne pasta (whole wheat)
• 2 bacon slices (I'll use turkey bacon, and I will use more than two slices!)
• 1/2 cup chopped onion
• 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
• 1 1/2 cups fat-free, less-sodium chicken broth
• 4 cups bagged baby spinach leaves
• 1/2 cup (2 ounces) shredded Parmesan cheese, divided
• 1/4 teaspoon black pepper
Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon pan (with a little Pam or butter if there isn't any grease); sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.
I bet this will be one of those things that is better after it sits a little while, so it would be great to make the night before for the next day's dinner.
• 8 ounces uncooked penne pasta (whole wheat)
• 2 bacon slices (I'll use turkey bacon, and I will use more than two slices!)
• 1/2 cup chopped onion
• 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
• 1 1/2 cups fat-free, less-sodium chicken broth
• 4 cups bagged baby spinach leaves
• 1/2 cup (2 ounces) shredded Parmesan cheese, divided
• 1/4 teaspoon black pepper
Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon pan (with a little Pam or butter if there isn't any grease); sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.
I bet this will be one of those things that is better after it sits a little while, so it would be great to make the night before for the next day's dinner.
Chicken & CousCous
My oldest loves pine nuts, so I know this will be a hit!
Ingredients
• Salad:
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 (5.7-ounce) box uncooked couscous
• 1 1/2 cups cubed cooked chicken (about 6 ounces)
• 1/2 cup thinly sliced green onions
• 1/2 cup diced radishes (about 3 large) (I'll probably leave this out)
• 1/2 cup chopped seeded peeled cucumber
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons pine nuts, toasted
•
Dressing:
• 1/4 cup white wine vinegar
• 1 1/2 tablespoons EVOO
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced
Preparation
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.
Ingredients
• Salad:
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 (5.7-ounce) box uncooked couscous
• 1 1/2 cups cubed cooked chicken (about 6 ounces)
• 1/2 cup thinly sliced green onions
• 1/2 cup diced radishes (about 3 large) (I'll probably leave this out)
• 1/2 cup chopped seeded peeled cucumber
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons pine nuts, toasted
•
Dressing:
• 1/4 cup white wine vinegar
• 1 1/2 tablespoons EVOO
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced
Preparation
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.
Chicken Croquets
How cool do these look? And a new way to serve my family chicken!
INGREDIENTS
4 cups shredded chicken
1cup shredded cheddar cheese
2 eggs
1/4 chopped onion
1-2 tsp. ground flax or breadcrumbs
seasoning to taste
DIRECTIONS
Shred left over chicken breast, add 1 cup shredded cheddar cheese, onion, flax,breadcrumbs. Add seasoning. You can mix or throw this in a food processor or other mixer (I bet I'll use my Kitchen Aid mixer) Form into 4 OZ patties, fry with EVOO or Pam. Serve with Low Fat or Fat Free Sour cream on top
Maybe I'll serve with some bread and orange marmalade and we can all pretend we are at Le Madeline or a bistro in Epcot!
INGREDIENTS
4 cups shredded chicken
1cup shredded cheddar cheese
2 eggs
1/4 chopped onion
1-2 tsp. ground flax or breadcrumbs
seasoning to taste
DIRECTIONS
Shred left over chicken breast, add 1 cup shredded cheddar cheese, onion, flax,breadcrumbs. Add seasoning. You can mix or throw this in a food processor or other mixer (I bet I'll use my Kitchen Aid mixer) Form into 4 OZ patties, fry with EVOO or Pam. Serve with Low Fat or Fat Free Sour cream on top
Maybe I'll serve with some bread and orange marmalade and we can all pretend we are at Le Madeline or a bistro in Epcot!
Vegetarian Chili
Not very summery, but a good thing to take to work to warm up for lunch.
Alyson's Vegetarian Chili
INGREDIENTS
1 (15 oz) can pinto beans - drained and rinsed
1 (15 oz) can black beans - drained and rinsed
1 (15 oz) can light red kidney beans - drained and rinsed
1 (15oz) can dark red kidney beans - drained and rinsed
2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes
2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced
2 T ground cumin
3 T garlic powder
4 T chili powder
Grated cheese and sour cream for garnish
DIRECTIONS
Heat a large sauté pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes.
Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly.
For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often.
For Slow Cooker: Simmer for 6-7 hours on high.
Number of Servings: 8
Alyson's Vegetarian Chili
INGREDIENTS
1 (15 oz) can pinto beans - drained and rinsed
1 (15 oz) can black beans - drained and rinsed
1 (15 oz) can light red kidney beans - drained and rinsed
1 (15oz) can dark red kidney beans - drained and rinsed
2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes
2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced
2 T ground cumin
3 T garlic powder
4 T chili powder
Grated cheese and sour cream for garnish
DIRECTIONS
Heat a large sauté pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes.
Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly.
For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often.
For Slow Cooker: Simmer for 6-7 hours on high.
Number of Servings: 8
Chicken casserole
Again, love Chef Meg and can't wait to use up the chopped broccoli that is in my freezer!
Chef Meg's Healthy Chicken Vegetable Casserole
INGREDIENTS
12 oz chicken breasts, boneless and skinless, poached, and cubed into 1/2 inch squares
2 T all purpose flour
2 T butter, unsalted
10 oz skim milk
1 pinch white pepper
1 t Italian seasoning
1 T parmesan cheese, grated
7 oz penne pasta, whole wheat
2 yellow or orange bell peppers, chopped
1 zucchini, chopped
2 heads, approx. 12 ounces broccoli, chopped (I'll use some frozen broccoli)
1/3 c monterey jack cheese
nonstick cooking spray
DIRECTIONS
Place chicken breasts in a small saucepan with a lid. Cover chicken with cool water. Place saucepan over a burner on low to moderate heat. Bring to a simmer; cover with lid and poach for approximately 20 minutes or until chicken is cooked. (This step can be done the night before.)
Prepare the white sauce by placing the butter in a small sauce pot that has been preheated over medium heat. Once the butter foams, add flour and stir for 1 minute; try not to let the mixture turn brown. Add milk to the mixture and continue to stir until it starts to bubble. Reduce heat and simmer for 10 minutes. Add pepper, Italian seasoning and parmesan cheese to the sauce. Stir to combine. Cook pasta according to package directions. While pasta is cooking, preheat oven to 350 degrees. During the last minute of the pasta's cooking, add the chopped broccoli to the water. Allow to simmer for one minute.
Drain the pasta and broccoli. Spritz the bottom and sides of a 9 X 13 oven-proof casserole dish with nonstick cooking spray.
In a large bowl, combine the pasta and broccoli with the chicken and chopped vegetables; cover with the sauce. Place in the baking dish. Sprinkle with the Monterey jack cheese and cover with foil.
Bake for 20 minutes; remove foil and continue to bake until cheese is melted.
Number of Servings: 6
Chef Meg's Healthy Chicken Vegetable Casserole
INGREDIENTS
12 oz chicken breasts, boneless and skinless, poached, and cubed into 1/2 inch squares
2 T all purpose flour
2 T butter, unsalted
10 oz skim milk
1 pinch white pepper
1 t Italian seasoning
1 T parmesan cheese, grated
7 oz penne pasta, whole wheat
2 yellow or orange bell peppers, chopped
1 zucchini, chopped
2 heads, approx. 12 ounces broccoli, chopped (I'll use some frozen broccoli)
1/3 c monterey jack cheese
nonstick cooking spray
DIRECTIONS
Place chicken breasts in a small saucepan with a lid. Cover chicken with cool water. Place saucepan over a burner on low to moderate heat. Bring to a simmer; cover with lid and poach for approximately 20 minutes or until chicken is cooked. (This step can be done the night before.)
Prepare the white sauce by placing the butter in a small sauce pot that has been preheated over medium heat. Once the butter foams, add flour and stir for 1 minute; try not to let the mixture turn brown. Add milk to the mixture and continue to stir until it starts to bubble. Reduce heat and simmer for 10 minutes. Add pepper, Italian seasoning and parmesan cheese to the sauce. Stir to combine. Cook pasta according to package directions. While pasta is cooking, preheat oven to 350 degrees. During the last minute of the pasta's cooking, add the chopped broccoli to the water. Allow to simmer for one minute.
Drain the pasta and broccoli. Spritz the bottom and sides of a 9 X 13 oven-proof casserole dish with nonstick cooking spray.
In a large bowl, combine the pasta and broccoli with the chicken and chopped vegetables; cover with the sauce. Place in the baking dish. Sprinkle with the Monterey jack cheese and cover with foil.
Bake for 20 minutes; remove foil and continue to bake until cheese is melted.
Number of Servings: 6
Slow cooker lasagna
Chef Meg's Slow Cooker Lasagna
I love Chef Meg--she is a contributor to a lot of great recipe websites and has healthy things to contribute. I am a little hesitant about cooking with eggplant, since I've only tried one eggplant recipe before, but I'm not going to skip it in this recipe.
*Review: I made this recipe for my family and it was not a big hit. Three of the five people in my house refused to eat any or more than a bite. I assembled it the night before (using regular lasagna noodles) and put the crock pot in the fridge. Then, it was ready to crock the next day, slowly. It was all OK, but was missing something. My husband suggested using Italian sausage instead of ground beef, and I may try that next time. Either that or add some Italian seasoning, basil, or more red pepper. I also think that you could substitute squash or zucchini for the eggplant and be fine.
INGREDIENTS
16 oz (1 lb) ground beef,
2 c eggplant, diced (no need to peel it) <--- I'm going to peel it.
1 jar marinara sauce (I will use Classico's Tomato Basil since it does not have added sugar)
1/4 t red pepper flakes
2 t dried thyme
1 1/4 c water
15 oz. ricotta cheese, part skim
1 T parsley chopped
1/4 c egg substitute(or 1 egg white)
1 c shredded Italian blend cheese (or mozzarella)
6 lasagna noodles, dried, no boil variety
DIRECTIONS
Brown the ground beef in a skillet over moderate heat; drain any excess fat. Stir in red pepper flakes, thyme, tomato sauce, eggplant, and water. In a bowl combine the egg substitute, ricotta, Italian cheese blend, and parsley. Place enough meat sauce to cover the bottom of slow cooker. Top with 2-3 noodles, broken to cover the meat sauce. Repeat layer. Top second layer with cheese mixture and finish with a top layer of the meat mixture. Cover and set slow cooker on low. Cook for 3 1/2 to 4 hours.
Number of Servings: 8
I love Chef Meg--she is a contributor to a lot of great recipe websites and has healthy things to contribute. I am a little hesitant about cooking with eggplant, since I've only tried one eggplant recipe before, but I'm not going to skip it in this recipe.
*Review: I made this recipe for my family and it was not a big hit. Three of the five people in my house refused to eat any or more than a bite. I assembled it the night before (using regular lasagna noodles) and put the crock pot in the fridge. Then, it was ready to crock the next day, slowly. It was all OK, but was missing something. My husband suggested using Italian sausage instead of ground beef, and I may try that next time. Either that or add some Italian seasoning, basil, or more red pepper. I also think that you could substitute squash or zucchini for the eggplant and be fine.
INGREDIENTS
16 oz (1 lb) ground beef,
2 c eggplant, diced (no need to peel it) <--- I'm going to peel it.
1 jar marinara sauce (I will use Classico's Tomato Basil since it does not have added sugar)
1/4 t red pepper flakes
2 t dried thyme
1 1/4 c water
15 oz. ricotta cheese, part skim
1 T parsley chopped
1/4 c egg substitute(or 1 egg white)
1 c shredded Italian blend cheese (or mozzarella)
6 lasagna noodles, dried, no boil variety
DIRECTIONS
Brown the ground beef in a skillet over moderate heat; drain any excess fat. Stir in red pepper flakes, thyme, tomato sauce, eggplant, and water. In a bowl combine the egg substitute, ricotta, Italian cheese blend, and parsley. Place enough meat sauce to cover the bottom of slow cooker. Top with 2-3 noodles, broken to cover the meat sauce. Repeat layer. Top second layer with cheese mixture and finish with a top layer of the meat mixture. Cover and set slow cooker on low. Cook for 3 1/2 to 4 hours.
Number of Servings: 8
Banana Raisin muffins
Cannot wait to try these with all the frozen bananas I have cluttering up my freezer!
INGREDIENTS
• 1/4 cup sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups whole wheat flour
• 1/4 cup olive oil
• 1/4 cup 1% milk
• 2 medium bananas, mashed (around 1 cup)
• 1 teaspoon vanilla extract
• 1/3 cup raisins
DIRECTIONS
1. Preheat oven to 375º F.
2. Measure sugar, baking soda, salt and flour into a bowl. Stir well to combine ingredients.
3. Add oil, milk, mashed bananas and vanilla; mix just until flour is moistened.
4. Fold in raisins.
5. Use a non-stick muffin pan, or muffin papers. Fill muffin cups 2/3 full with batter.
6. Bake 15-20 minutes or until golden brown. Remove from pan right away.
Makes 6 muffins, one per serving.
INGREDIENTS
• 1/4 cup sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups whole wheat flour
• 1/4 cup olive oil
• 1/4 cup 1% milk
• 2 medium bananas, mashed (around 1 cup)
• 1 teaspoon vanilla extract
• 1/3 cup raisins
DIRECTIONS
1. Preheat oven to 375º F.
2. Measure sugar, baking soda, salt and flour into a bowl. Stir well to combine ingredients.
3. Add oil, milk, mashed bananas and vanilla; mix just until flour is moistened.
4. Fold in raisins.
5. Use a non-stick muffin pan, or muffin papers. Fill muffin cups 2/3 full with batter.
6. Bake 15-20 minutes or until golden brown. Remove from pan right away.
Makes 6 muffins, one per serving.
A different taco salad
1 lb ground beef, browned
2 c. salsa
1/4 c. cilantro
Mix above and serve with the following (I let everyone assemble their own so we each get what we like)
lettuce
plum tomatoes
cheese
tortilla chips
green onions
black olives
sour cream
chopped avocado
2 c. salsa
1/4 c. cilantro
Mix above and serve with the following (I let everyone assemble their own so we each get what we like)
lettuce
plum tomatoes
cheese
tortilla chips
green onions
black olives
sour cream
chopped avocado
Veggie Kebabs
cut up:
Zucchini
Squash
Cherry Tomatoes
Button Mushrooms
Green Pepper
Marinate in:
2 T red wine vinegar
2 T lemon juice
3 T olive oil
1 T basil
1 T parsley
1 T dijon mustard
2 cloves of garlic
skewer and grill for 10 or 15 minutes.
Zucchini
Squash
Cherry Tomatoes
Button Mushrooms
Green Pepper
Marinate in:
2 T red wine vinegar
2 T lemon juice
3 T olive oil
1 T basil
1 T parsley
1 T dijon mustard
2 cloves of garlic
skewer and grill for 10 or 15 minutes.
Pizza Rolls
We love DoubleDaves, but when I heard my sister-in-law (who lives in the woods) made her own pizza rolls, I thought I would give it a shot. While nothing can replace DoubleDaves, this is healthier (I think) and cheaper option:
Pizza Rolls
--Canned pizza dough (find it near the biscuits at the store, or make your own)--I tried thick and thin crust and liked thin the best
--mozzarella cheese, grated
--turkey pepperoni (much less fat, and not as greasy as regular pepperoni)
You could add other pizza toppings, too, but I haven't tried it yet.
Unroll the dough and cut it into triangles. Layer cheese and pepperoni on the triangle. Start at a straight edge and roll. You'll probably have to mush the edges down so they don't unroll and there might be a little cheese on the outside (but that just makes it yummier)
Brush them with melted butter and bake as directed for the dough. When the rolls get out of the oven, you might want to brush them again with melted butter (and sprinkle in some garlic salt with the melted butter and I bet it is yum!)
Pizza Rolls
--Canned pizza dough (find it near the biscuits at the store, or make your own)--I tried thick and thin crust and liked thin the best
--mozzarella cheese, grated
--turkey pepperoni (much less fat, and not as greasy as regular pepperoni)
You could add other pizza toppings, too, but I haven't tried it yet.
Unroll the dough and cut it into triangles. Layer cheese and pepperoni on the triangle. Start at a straight edge and roll. You'll probably have to mush the edges down so they don't unroll and there might be a little cheese on the outside (but that just makes it yummier)
Brush them with melted butter and bake as directed for the dough. When the rolls get out of the oven, you might want to brush them again with melted butter (and sprinkle in some garlic salt with the melted butter and I bet it is yum!)
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