From Ellie Krieger's SO EASY
1 1/4 cups nonfat milk
3 large eggs
1/2 teaspoon vanilla extract
1/4 cup part-skim ricotta cheese
8 slices whole-wheat sandwich bread, crusts removed
1 8-ounce container fresh strawberries, hulled and sliced
4 teaspoons bittersweet chocolate chips
cooking spray
2 teaspoons confectioners' sugar
In a large bowl, whisk together the milk, eggs and vanilla. Set aside.
Place 1 tablespoon of the ricotta cheese in the center of 4 of the slices of bread and spread around slightly. Top each with about 6 slices of strawberries and 1 teaspoon of the chocolate chips. Cover each with another piece of bread to make a sandwich.
Spray a large nonstick skillet or griddle with cooking spray and preheat over medium heat. Carefully dip each of the sandwiches into the egg mixture until completely moistened. Then place on the skillet and cook until the outside is golden brown, the center is warm and the chocolate is melted, 3 to 4 minutes per side.
Transfer to serving dishes. Top with the remaining strawberries and sprinkle with the confectioners' sugar. YIELD: 4 servings
Tuesday, April 10, 2012
TOASTED TOMATO & FRESH BASIL ON SOURDOUGH
From The Food & Mood Cookbook
2 tablespoons fat-free or reduced-fat mayo
4 thick slices sourdough bread, toasted
2 medium vine-ripened tomatoes, cored and cut into 4 slices each
1/2 cup fresh basil leaves, rinsed, dried with stems removed
1 teaspoon olive oil mixed with 1 teaspoon balsamic vinegar
salt and pepper, to taste
Spread 1 tablespoon mayo on 2 slices toasted bread. Place 4 slices tomatoes and 1/4 cup fresh basil leaves on each slice of bread with mayo. Drizzle with olive oil-balsamic mixture. Season with salt and pepper.
Top with remaining slices of toasted bread, cut in half, and serve. YIELD: 2 sandwiches
2 tablespoons fat-free or reduced-fat mayo
4 thick slices sourdough bread, toasted
2 medium vine-ripened tomatoes, cored and cut into 4 slices each
1/2 cup fresh basil leaves, rinsed, dried with stems removed
1 teaspoon olive oil mixed with 1 teaspoon balsamic vinegar
salt and pepper, to taste
Spread 1 tablespoon mayo on 2 slices toasted bread. Place 4 slices tomatoes and 1/4 cup fresh basil leaves on each slice of bread with mayo. Drizzle with olive oil-balsamic mixture. Season with salt and pepper.
Top with remaining slices of toasted bread, cut in half, and serve. YIELD: 2 sandwiches
Tuesday, April 3, 2012
ORANGE-CHIPOTLE CHICKEN
2 teaspoons minced chipotle chilies in adobo sauce
3/4 cup orange marmalade
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
cooking spray
salt and pepper
4 4-ounce chicken breast halves
2 1/2 cups cooked brown rice
In a small bowl, mix first 4 ingredients until thoroughly blended. Set aside for flavors to blend.
Spray a nonstick frying pan with cooking spray. Heat over medium-high heat. Salt and pepper both sides of chicken, place chicken in pan, cover, reduce heat to simmer and cook, turning once, until done, approximately 7 minutes per side.
About 4 minutes before done, spoon 1 tablespoon of orange-chipotle mixture on top of each breast. Cover and finish cooking. Remove from heat.
Place approximately 2/3 cup brown rice on each of 4 plates. Top with a chicken breast and the remaining orange-chipotle mixture. YIELD: 4 servings.
3/4 cup orange marmalade
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
cooking spray
salt and pepper
4 4-ounce chicken breast halves
2 1/2 cups cooked brown rice
In a small bowl, mix first 4 ingredients until thoroughly blended. Set aside for flavors to blend.
Spray a nonstick frying pan with cooking spray. Heat over medium-high heat. Salt and pepper both sides of chicken, place chicken in pan, cover, reduce heat to simmer and cook, turning once, until done, approximately 7 minutes per side.
About 4 minutes before done, spoon 1 tablespoon of orange-chipotle mixture on top of each breast. Cover and finish cooking. Remove from heat.
Place approximately 2/3 cup brown rice on each of 4 plates. Top with a chicken breast and the remaining orange-chipotle mixture. YIELD: 4 servings.
Thursday, March 29, 2012
PIZZA EGG BAKE
From Rocco Dispirito's NOW EAT THIS! DIET
2 cups liquid egg substitute
1 garlic clove, minced
1 cup drained canned, whole plum tomatoes, roughly chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
salt
freshly ground black pepper
nonstick cooking spray
4 ounces part-skim shredded mozzarella
1/4 cup grated Parmigiano-Reggiano
4 ounces whole wheat bread, cut into 4 slices
Preheat oven to 475 degrees. Adjust the rack to the top third of the oven.
Heat a 10-inch nonstick ovenproof pan over medium-high heat.
In a medium bowl, combine the egg substitute, garlic, tomatoes, oregano, basil, salt and pepper to taste. Mix well with a fork.
Away from the heat, spray the pan with cooking spray. Pour the egg mixture into the pan. With a heat-resistant rubber spatula, stir the egg mixture in the saute pan. Continue to stir as the eggs begin to solidify. When there are large curds but the mixture is still wet, scatter the cheeses over the eggs, and then transfer the pan to the oven.
Bake the eggs for 5 to 6 minutes, or until the eggs are completely set and the cheese is brown and bubbly.
Meanwhile, toast the bread. Serve with the baked eggs. YIELD: 4 servings
2 cups liquid egg substitute
1 garlic clove, minced
1 cup drained canned, whole plum tomatoes, roughly chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
salt
freshly ground black pepper
nonstick cooking spray
4 ounces part-skim shredded mozzarella
1/4 cup grated Parmigiano-Reggiano
4 ounces whole wheat bread, cut into 4 slices
Preheat oven to 475 degrees. Adjust the rack to the top third of the oven.
Heat a 10-inch nonstick ovenproof pan over medium-high heat.
In a medium bowl, combine the egg substitute, garlic, tomatoes, oregano, basil, salt and pepper to taste. Mix well with a fork.
Away from the heat, spray the pan with cooking spray. Pour the egg mixture into the pan. With a heat-resistant rubber spatula, stir the egg mixture in the saute pan. Continue to stir as the eggs begin to solidify. When there are large curds but the mixture is still wet, scatter the cheeses over the eggs, and then transfer the pan to the oven.
Bake the eggs for 5 to 6 minutes, or until the eggs are completely set and the cheese is brown and bubbly.
Meanwhile, toast the bread. Serve with the baked eggs. YIELD: 4 servings
Wednesday, March 28, 2012
SPINACH & TORTELLINI
From DROP 5lbs - COOKING CHANNEL
4 cups fresh cheese tortellini (10 to 12 ounces)
cooking spray
3 cups halved cherry tomatoes
2 cups thawed frozen peas
8 cloves garlic, chopped
4 large portobello mushrooms, sliced
8 cups spinach
3/4 cup grated Parmesan
1/4 cup pine nuts
freshly ground black pepper
8 cups mixed greens tossed with 10 to 15 pumps spray dressing
Bring a large pot of water to a boil. Season the water well with salt. Add the tortellini and cook according to package instructions.
Coat a nonstick skillet with cooking spray and heat over medium heat. Add the tomatoes, peas, garlic and mushrooms. Saute until the mushrooms are tender, about 5 minutes.
Add the spinach and saute until wilted, 1 to 2 minutes. Remove the skillet from the heat and toss in the pasta. Top with the Parmesan and pine nuts. Season with salt and pepper.
Divide among 4 plates. Serve each plate with 2 cups of the mixed greens. YIELD: 4 servings
4 cups fresh cheese tortellini (10 to 12 ounces)
cooking spray
3 cups halved cherry tomatoes
2 cups thawed frozen peas
8 cloves garlic, chopped
4 large portobello mushrooms, sliced
8 cups spinach
3/4 cup grated Parmesan
1/4 cup pine nuts
freshly ground black pepper
8 cups mixed greens tossed with 10 to 15 pumps spray dressing
Bring a large pot of water to a boil. Season the water well with salt. Add the tortellini and cook according to package instructions.
Coat a nonstick skillet with cooking spray and heat over medium heat. Add the tomatoes, peas, garlic and mushrooms. Saute until the mushrooms are tender, about 5 minutes.
Add the spinach and saute until wilted, 1 to 2 minutes. Remove the skillet from the heat and toss in the pasta. Top with the Parmesan and pine nuts. Season with salt and pepper.
Divide among 4 plates. Serve each plate with 2 cups of the mixed greens. YIELD: 4 servings
Tuesday, March 27, 2012
CARIBBEAN WRAP
From DROP 5lbs - Cooking Channel
2 cups chopped or shredded skinless, boneless white breast meat from a rotisserie chicken (or 1/3 cup dark meat per cup)
2 cups cubed mango
1 cup low-sodium black beans, drained and rinsed
1/2 cup chopped red onion
8 teaspoons chopped fresh cilantro
8 cloves garlic, chopped
crushed red pepper, generous pinch
four 8-inch 100-calorie whole wheat tortillas
8 cups mixed greens tossed with 10 to 15 pumps spray dressing
1/2 cup roasted macadamia nuts
In a bowl, combine the chicken, mango, black beans, onions, cilantro, garlic and crushed red pepper. Spoon evenly into the tortillas and roll up. Serve each wrap with 2 cups of the mixed greens garnished with the nuts. YIELD: 4 servings
2 cups chopped or shredded skinless, boneless white breast meat from a rotisserie chicken (or 1/3 cup dark meat per cup)
2 cups cubed mango
1 cup low-sodium black beans, drained and rinsed
1/2 cup chopped red onion
8 teaspoons chopped fresh cilantro
8 cloves garlic, chopped
crushed red pepper, generous pinch
four 8-inch 100-calorie whole wheat tortillas
8 cups mixed greens tossed with 10 to 15 pumps spray dressing
1/2 cup roasted macadamia nuts
In a bowl, combine the chicken, mango, black beans, onions, cilantro, garlic and crushed red pepper. Spoon evenly into the tortillas and roll up. Serve each wrap with 2 cups of the mixed greens garnished with the nuts. YIELD: 4 servings
Monday, March 26, 2012
ZUCCHINI WALNUT BREAD
From Ellie Krieger's COMFORT FOOD FIX
Non-stick cooking spray
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup canola oil
1/3 cup natural unsweetened applesauce
2 large eggs
1 small zucchini (6 ounces), coarsely grated (about 1 1/4 cups)
1/3 cup chopped walnuts
Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray.
In a large bowl, whisk together the flours, sugar, cinnamon, baking soda, nutmeg, and salt. In another large bowl, whisk together the oil, applesauce and eggs. Stir in the zucchini. Stir in the wet ingredients into the dry ingredients, mixing just enough to combine. Stir in the walnuts.
Pour the batter into the prepared loaf pan. Bake until a wooden skewer inserted at the center comes out clean, 50 to 60 minutes. Allow to cool for 15 minutes in the pan, then transfer the bread to a wire rack to cool completely before slicing. YIELD: 8 servings
Non-stick cooking spray
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup canola oil
1/3 cup natural unsweetened applesauce
2 large eggs
1 small zucchini (6 ounces), coarsely grated (about 1 1/4 cups)
1/3 cup chopped walnuts
Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray.
In a large bowl, whisk together the flours, sugar, cinnamon, baking soda, nutmeg, and salt. In another large bowl, whisk together the oil, applesauce and eggs. Stir in the zucchini. Stir in the wet ingredients into the dry ingredients, mixing just enough to combine. Stir in the walnuts.
Pour the batter into the prepared loaf pan. Bake until a wooden skewer inserted at the center comes out clean, 50 to 60 minutes. Allow to cool for 15 minutes in the pan, then transfer the bread to a wire rack to cool completely before slicing. YIELD: 8 servings
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