Oven Baked Onion Rings
Recipe By: M. Koch, Eat What You LovePosted by LDHawke98
1 large sweet onion (about 1 pound) or 2 medium, peeled
6 Tbsp. breadcrumbs
6 Tbsp. finely crushed cornflakes (3/4 cup whole flakes, crushed)
4 tsp. cornmeal
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
Pinch of cayenne pepper
Pinch of black pepper
2 Tbsp. flour
1/2 cup buttermilk or make substitute buttermilk
1. Preheat the oven to 400 degrees. Coat a wire rack with cooking spray and place on top of a baking sheet.
2. Turning the onion onto its side, cut 1-inch thick slices. Gently separate the onion slices into rings.
3. In a wide, shallow bowl, mix together the breadcrumbs, cornflakes, cornmeal, garlic powder, onion powder, salt, cayenne and black pepper.
4. In a small bowl whisk the flour into the buttermilk. Dip each onion ring into the buttermilk mixture and then into the crumb mixture to coat. Place on the wire rack. Repeat the process for all of the onion rings. Spray the onion rings thoroughly with cooking spray (a quick spray of cooking spray while coating will also help the crumbs to stick).
5. Bake for 10 minutes. Flip the onion rings over and bake for an additional 12 minutes, or until crisp and golden brown.
Makes 4 Servings
Per Serving:
Calories = 125; Carbs = 25g; Sugar = 9g; Fat = 2g; Protein = 4g; Fiber = 3g; Cholesterol = 0mg;
Sodium = 260mg
Monday, August 12, 2013
Friday, July 26, 2013
Cold Potato-Leek Soup
Posted by Crissy Bear
Cold Potato-Leek Soup - (Vichyssoise)
4 leeks -- sliced
1 cup chopped onion
2 tablespoons margarine
4 potatoes
4 cups unsalted chicken broth
1/4 teaspoon mace
2 cups evaporated skim milk
6 tablespoons chives
Freshly-ground black pepper -- to taste
Add leeks and onion to food processor. Chop until fine. Brown leeks and onion in margarine. Peel potatoes and slice finely. Add potatoes, chicken broth and mace. Cook over moderate heat until tender. Cook and then blend in food processor until smooth. Refrigerate.
Before serving, mix in 2 cups evaporated milk. Top each serving (1 cup) with 1 tablespoon chives and season with pepper to taste.
This recipe yields six 1-cup servings.
Nutritional Analysis Per Serving: Calories 295; Fat (grams) 6; Percent calories from fat 18; Percent polyunsaturated 6; Percent saturated 4; Percent monounsaturated 8; Cholesterol (milligrams) 5; Sodium (milligrams) 170; Protein (grams) 17; Carbohydrate (grams) 43; Fiber (grams) 3.
Cold Potato-Leek Soup - (Vichyssoise)
4 leeks -- sliced
1 cup chopped onion
2 tablespoons margarine
4 potatoes
4 cups unsalted chicken broth
1/4 teaspoon mace
2 cups evaporated skim milk
6 tablespoons chives
Freshly-ground black pepper -- to taste
Add leeks and onion to food processor. Chop until fine. Brown leeks and onion in margarine. Peel potatoes and slice finely. Add potatoes, chicken broth and mace. Cook over moderate heat until tender. Cook and then blend in food processor until smooth. Refrigerate.
Before serving, mix in 2 cups evaporated milk. Top each serving (1 cup) with 1 tablespoon chives and season with pepper to taste.
This recipe yields six 1-cup servings.
Nutritional Analysis Per Serving: Calories 295; Fat (grams) 6; Percent calories from fat 18; Percent polyunsaturated 6; Percent saturated 4; Percent monounsaturated 8; Cholesterol (milligrams) 5; Sodium (milligrams) 170; Protein (grams) 17; Carbohydrate (grams) 43; Fiber (grams) 3.
Monday, June 3, 2013
Shrimp Enchiladas Verde
Shrimp Enchiladas Verde
by Crissybear
1 pound peeled cooked shrimp (21-25 per pound) -- thawed if frozen, tails removed, diced
1 cup frozen corn -- thawed
2 cans chopped green chiles (not drained) -- (4 ounce)
2 cups canned green enchilada sauce or green salsa -- divided
12 corn tortillas
1 can nonfat refried beans -- (15 ounce)
1 cup reduced-fat shredded cheese -- such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime -- cut into wedges
Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
To Prepare Ahead: prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
This recipe serves 6
PointsPlus™ Value =
320 calories; 9 g fat (4 g sat, 1 g mono); 136 mg cholesterol; 37 g carbohydrate; 26 g protein; 7 g fiber; 538 mg sodium.
by Crissybear
1 pound peeled cooked shrimp (21-25 per pound) -- thawed if frozen, tails removed, diced
1 cup frozen corn -- thawed
2 cans chopped green chiles (not drained) -- (4 ounce)
2 cups canned green enchilada sauce or green salsa -- divided
12 corn tortillas
1 can nonfat refried beans -- (15 ounce)
1 cup reduced-fat shredded cheese -- such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime -- cut into wedges
Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
To Prepare Ahead: prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
This recipe serves 6
PointsPlus™ Value =
320 calories; 9 g fat (4 g sat, 1 g mono); 136 mg cholesterol; 37 g carbohydrate; 26 g protein; 7 g fiber; 538 mg sodium.
Wednesday, May 1, 2013
Roasted Cauliflower with Parmesan and Bread Crumbs
HIS RECIPE WILL TURN ANYONE INTO A CAULIFLOWER LOVER...TRULY!!!
Roasted Cauliflower with Parmesan and Bread Crumbs
1 head cauliflower, cut into 1/2 -1 inch florets
1/2 cup fresh bread crumbs, (I USED GLUTEN FREE BY ALEIA'S)
1/4 cup freshly grated Parmesan (I CONFESS, I DON'T MEASURE AND I'M SURE I USE MORE!!!!)
1/4 cup olive oil (AGAIN, I DON'T MEASURE BUT MAKE SURE THE FLORETS ARE WELL COATED!!!!!!
Salt and pepper to taste
Preheat oven to 400º.
Toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like ourS verrrry browned!!!)
From Greg's Skinny Friends
Roasted Cauliflower with Parmesan and Bread Crumbs
1 head cauliflower, cut into 1/2 -1 inch florets
1/2 cup fresh bread crumbs, (I USED GLUTEN FREE BY ALEIA'S)
1/4 cup freshly grated Parmesan (I CONFESS, I DON'T MEASURE AND I'M SURE I USE MORE!!!!)
1/4 cup olive oil (AGAIN, I DON'T MEASURE BUT MAKE SURE THE FLORETS ARE WELL COATED!!!!!!
Salt and pepper to taste
Preheat oven to 400º.
Toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like ourS verrrry browned!!!)
From Greg's Skinny Friends
Monday, April 22, 2013
Jalapeño Popper Quiche
Jalapeño Popper Quiche
Closet Cooking
NCBeaches
Servings: makes 6+ servings
Ingredients
1 (9 inch) pie shell, pre-baked
1/2 cup cream cheese, room temperature
2 jalapenos, diced (seed them is you prefer less heat)
1/2 cup milk
1/2 cup cream
5 large eggs, lightly beaten
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 jalapeno, sliced
1/2 cup cheddar cheese, grated
Directions
Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.
Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.
Pour the eggs into the heated cream while stirring constantly.
Mix in the paprika and salt.
Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes.
Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted
Closet Cooking
NCBeaches
Servings: makes 6+ servings
Ingredients
1 (9 inch) pie shell, pre-baked
1/2 cup cream cheese, room temperature
2 jalapenos, diced (seed them is you prefer less heat)
1/2 cup milk
1/2 cup cream
5 large eggs, lightly beaten
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 jalapeno, sliced
1/2 cup cheddar cheese, grated
Directions
Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.
Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.
Pour the eggs into the heated cream while stirring constantly.
Mix in the paprika and salt.
Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes.
Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted
Friday, April 12, 2013
Asparagus with Hot Bacon Dressing
Asparagus with Hot Bacon Dressing
Adapted from Cooks.com
Servings 2
Posted by Cockermom13
Quick & Easy
2 slices bacon -- cooked & crumbled
1 tablespoon salad oil
1/4 cup vinegar -- use red wine or other vinegar
1/2 teaspoon sugar
1/4 tsp. white pepper
1 bunch asparagus
Cook bacon until very crisp, drain fat.
Add the remainder of the ingredients (except Asparagus) to the bacon and cook down to a syrup.
Pour over warm asparagus and serve immediately.
Per Serving (excluding unknown items): 108 Calories; 10g Fat (80.2% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
Adapted from Cooks.com
Servings 2
Posted by Cockermom13
Quick & Easy
2 slices bacon -- cooked & crumbled
1 tablespoon salad oil
1/4 cup vinegar -- use red wine or other vinegar
1/2 teaspoon sugar
1/4 tsp. white pepper
1 bunch asparagus
Cook bacon until very crisp, drain fat.
Add the remainder of the ingredients (except Asparagus) to the bacon and cook down to a syrup.
Pour over warm asparagus and serve immediately.
Per Serving (excluding unknown items): 108 Calories; 10g Fat (80.2% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
Thursday, April 4, 2013
Southwest Orzo and Bean Salad
Southwest Orzo and Bean Salad
Sunset reader Polly Parkinson models this recipe after a rice salad she enjoyed at a cafe, but she prefers using rice-shaped pasta. Her brother recommends the salad as an appetizer, scooped onto corn tortilla chips.
Sunset AUGUST 1999
Yield: Makes 4 main-dish servings
Ingredients
2/3 cup dried orzo pasta
1 can (15 oz.) black beans, rinsed and drained
1 1/2 cups corn kernels, fresh-cut, thawed frozen, or drained canned
1 firm-ripe tomato (1/2 lb.), rinsed, cored, and chopped
1/3 cup chopped fresh cilantro
1/4 cup thinly sliced green onions or chives
1 teaspoon grated lime peel
1/3 cup plus 1 tablespoon lime juice
About 1/2 teaspoon pepper
Salt
1 ripe avocado (10 oz.), peeled and pitted
1/4 cup nonfat sour cream
Corn tortilla chips (optional)
Preparation
1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add pasta and cook until barely tender to bite, 9 to 11 minutes. Drain and rinse with cold water.
2. In a large bowl, mix pasta, beans, corn, tomato, cilantro, onions, lime peel, 1/3 cup lime juice, 1/2 teaspoon pepper, and salt to taste.
3. In a small bowl, mash avocado with 1 tablespoon lime juice and sour cream. Add salt and pepper to taste.
4. Equally mound pasta salad on dinner plates. Top with dollops of the avocado mixture. Surround or accompany with tortilla chips.
Nutritional Information
Amount per serving
Calories: 335 Calories from fat: 27% Protein: 12g Fat: 9.9g Saturated fat: 1.5g Carbohydrate: 54g Fiber: 7.4g Sodium: 210mg Cholesterol: 1.5mg
Sunset reader Polly Parkinson models this recipe after a rice salad she enjoyed at a cafe, but she prefers using rice-shaped pasta. Her brother recommends the salad as an appetizer, scooped onto corn tortilla chips.
Sunset AUGUST 1999
Yield: Makes 4 main-dish servings
Ingredients
2/3 cup dried orzo pasta
1 can (15 oz.) black beans, rinsed and drained
1 1/2 cups corn kernels, fresh-cut, thawed frozen, or drained canned
1 firm-ripe tomato (1/2 lb.), rinsed, cored, and chopped
1/3 cup chopped fresh cilantro
1/4 cup thinly sliced green onions or chives
1 teaspoon grated lime peel
1/3 cup plus 1 tablespoon lime juice
About 1/2 teaspoon pepper
Salt
1 ripe avocado (10 oz.), peeled and pitted
1/4 cup nonfat sour cream
Corn tortilla chips (optional)
Preparation
1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add pasta and cook until barely tender to bite, 9 to 11 minutes. Drain and rinse with cold water.
2. In a large bowl, mix pasta, beans, corn, tomato, cilantro, onions, lime peel, 1/3 cup lime juice, 1/2 teaspoon pepper, and salt to taste.
3. In a small bowl, mash avocado with 1 tablespoon lime juice and sour cream. Add salt and pepper to taste.
4. Equally mound pasta salad on dinner plates. Top with dollops of the avocado mixture. Surround or accompany with tortilla chips.
Nutritional Information
Amount per serving
Calories: 335 Calories from fat: 27% Protein: 12g Fat: 9.9g Saturated fat: 1.5g Carbohydrate: 54g Fiber: 7.4g Sodium: 210mg Cholesterol: 1.5mg
Monday, March 25, 2013
Baked Orzo with Fragrant Lamb
Baked Orzo with Fragrant Lamb
1/2 pound orzo
6 ounces lean ground lamb
1 onion -- chopped
1/4 cup chopped fennel bulb
2 cloves garlic -- minced
1 teaspoon dried mint
1/2 teaspoon dried oregano
1 can crushed tomatoes -- (14 oz)
3 tablespoons tomato paste
1/2 teaspoon ground cinnamon
3 ounces reduced fat feta cheese -- crumbled
2 tablespoons grated parmesan cheese
Preheat oven to 350. Spray a 8 inch square baking dish. Set aside.
Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions. Drain and transfer to a large bowl.
Heat a large nonstick skillet over medium high heat. Add the lamb and cook, stirring to break up the meat with a wooden spoon, until browned - 3-4 minutes. Remove lamb with a slotted spoon and transfer to the bowl with the orzo.
Add the onion, fennel, garlic, mint, and oregano to the same skillet. Cook, stirring, until onion begins to soften 3-4 minutes. Add the tomatoes, tomato paste, and cinnamon. Cook until thickens, 6-8 minutes.
Combine the tomato mixture with the orzo and lamb. Stir in the feta and mix well. Pour mixture into the baking pan. Sprinkle top with the parmesan. Bake until hot, 25 minutes.
This recipe serves 6 (1-1/4 cup)
PointsPlus™ Value =
286 Calories; 6 g Fat; 38 g Carb; 20 g Protein; 3 g Fiber
1/2 pound orzo
6 ounces lean ground lamb
1 onion -- chopped
1/4 cup chopped fennel bulb
2 cloves garlic -- minced
1 teaspoon dried mint
1/2 teaspoon dried oregano
1 can crushed tomatoes -- (14 oz)
3 tablespoons tomato paste
1/2 teaspoon ground cinnamon
3 ounces reduced fat feta cheese -- crumbled
2 tablespoons grated parmesan cheese
Preheat oven to 350. Spray a 8 inch square baking dish. Set aside.
Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions. Drain and transfer to a large bowl.
Heat a large nonstick skillet over medium high heat. Add the lamb and cook, stirring to break up the meat with a wooden spoon, until browned - 3-4 minutes. Remove lamb with a slotted spoon and transfer to the bowl with the orzo.
Add the onion, fennel, garlic, mint, and oregano to the same skillet. Cook, stirring, until onion begins to soften 3-4 minutes. Add the tomatoes, tomato paste, and cinnamon. Cook until thickens, 6-8 minutes.
Combine the tomato mixture with the orzo and lamb. Stir in the feta and mix well. Pour mixture into the baking pan. Sprinkle top with the parmesan. Bake until hot, 25 minutes.
This recipe serves 6 (1-1/4 cup)
PointsPlus™ Value =
286 Calories; 6 g Fat; 38 g Carb; 20 g Protein; 3 g Fiber
Lamb Chops with Mushroom-Thyme Orzo
Lamb Chops with Mushroom-Thyme Orzo
1 cup whole wheat orzo
1 tsp grated lemon zest
8 ounces cremini mushrooms -- sliced
1/2 tsp salt
2 tsp chopped fresh thyme
8 bone-in loin lamb chops -- (2-1/2 oz) trimmed
3/4 tsp black pepper
Cook orzo according to package directions, omitting salt if desired. Drain and transfer to medium bowl; stir in lemon zest.
Meanwhile, spray large nonstick skillet with nonstick spray and set over medium-high heat. Add mushrooms and 1/4 tsp of the salt. Cook, stirring occasionally, until mushrooms are browned and all liquid is evaporated, about 8 minutes. Add mushrooms and thyme to orzo; toss to combine.
Sprinkle lamb chops with remaining 1/4 tsp salt and the pepper. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add lamb chops and cook, turning once, until meat thermometer registers 145F, about 8 minutes. Serve lamb with orzo.
This recipe serves 4 (2 chops with 2/3 cup orzo)
PointsPlus™ Value =
312 calories; 9 g fat; 25 g carb; 32 g prot; 4 g fiber.
Note: Serve the lamb with fresh steamed green beans tossed with lemon juice and S&P to taste.
1 cup whole wheat orzo
1 tsp grated lemon zest
8 ounces cremini mushrooms -- sliced
1/2 tsp salt
2 tsp chopped fresh thyme
8 bone-in loin lamb chops -- (2-1/2 oz) trimmed
3/4 tsp black pepper
Cook orzo according to package directions, omitting salt if desired. Drain and transfer to medium bowl; stir in lemon zest.
Meanwhile, spray large nonstick skillet with nonstick spray and set over medium-high heat. Add mushrooms and 1/4 tsp of the salt. Cook, stirring occasionally, until mushrooms are browned and all liquid is evaporated, about 8 minutes. Add mushrooms and thyme to orzo; toss to combine.
Sprinkle lamb chops with remaining 1/4 tsp salt and the pepper. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add lamb chops and cook, turning once, until meat thermometer registers 145F, about 8 minutes. Serve lamb with orzo.
This recipe serves 4 (2 chops with 2/3 cup orzo)
PointsPlus™ Value =
312 calories; 9 g fat; 25 g carb; 32 g prot; 4 g fiber.
Note: Serve the lamb with fresh steamed green beans tossed with lemon juice and S&P to taste.
Lamb with Orzo
Lamb with Orzo
9 Servings
Prep: 30 min. Cook: 8 -10 hours
Ingredients
1 boneless lamb shoulder roast (3 pounds)
3 tablespoons lemon juice
3 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons grated lemon peel
1/4 teaspoon salt
1 package (16 ounces) orzo pasta
2 packages (9 ounces each) fresh spinach, torn divided
1 cup (4 ounces) crumbled feta cheese, divided
Directions
Cut roast in half. Place in a 5-qt. slow cooker. Drizzle with lemon
juice. Sprinkle with the garlic, oregano, lemon peel and salt. Cover
and cook on low for 8-10 hours or until meat is tender.
Cook orzo according to package directions. Remove lamb from slow cooker. Shred meat with two forks; set aside and keep warm.
Skim fat from cooking juices if necessary; return 1 cup cooking juices to slow cooker. Add one package of spinach. Cook on high for
5-10 minutes or until spinach is wilted. Drain orzo; add to spinach mixture. Stir in reserved meat and 1/2 cup feta cheese.
To serve, arrange remaining fresh spinach on nine individual plates.
Top with lamb mixture. Sprinkle each with remaining feta cheese.
Yield: 9 servings.
Nutrition Facts: 1 cup lamb mixture with 1/2 cup spinach equals 490 calories, 21 g fat (9 g saturated fat), 94 mg cholesterol, 291 mg sodium, 41 g carbohydrate, 3 g fiber, 32 g protein.
9 Servings
Prep: 30 min. Cook: 8 -10 hours
Ingredients
1 boneless lamb shoulder roast (3 pounds)
3 tablespoons lemon juice
3 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons grated lemon peel
1/4 teaspoon salt
1 package (16 ounces) orzo pasta
2 packages (9 ounces each) fresh spinach, torn divided
1 cup (4 ounces) crumbled feta cheese, divided
Directions
Cut roast in half. Place in a 5-qt. slow cooker. Drizzle with lemon
juice. Sprinkle with the garlic, oregano, lemon peel and salt. Cover
and cook on low for 8-10 hours or until meat is tender.
Cook orzo according to package directions. Remove lamb from slow cooker. Shred meat with two forks; set aside and keep warm.
Skim fat from cooking juices if necessary; return 1 cup cooking juices to slow cooker. Add one package of spinach. Cook on high for
5-10 minutes or until spinach is wilted. Drain orzo; add to spinach mixture. Stir in reserved meat and 1/2 cup feta cheese.
To serve, arrange remaining fresh spinach on nine individual plates.
Top with lamb mixture. Sprinkle each with remaining feta cheese.
Yield: 9 servings.
Nutrition Facts: 1 cup lamb mixture with 1/2 cup spinach equals 490 calories, 21 g fat (9 g saturated fat), 94 mg cholesterol, 291 mg sodium, 41 g carbohydrate, 3 g fiber, 32 g protein.
Friday, February 22, 2013
Monday, February 18, 2013
Banoffee Pie
Banoffee Pie
Total time: 1 hour and 15 minutes
Hands on: 15 minutes
Serves: 8-12
- 18 McVitie’s Digestive Biscuits (about 2/3 of a 14-ounce package)
- 1 stick unsalted butter, melted
- 2 14-ounce cans dulce de leche
- 3-4 perfectly ripe bananas
- 8 ounces whipping cream
- Chocolate shavings (optional)
Crumble the biscuits into a food processor and pulse into fine crumbs. Combine with melted butter in a bowl. Press this mixture with a spoon on the bottom and sides of a 9- or 10-inch tart mold with a removable bottom. Cover and chill for 45 minutes, until firm.
Spread the dulce de leche along the bottom of the tart. Slice bananas and spread in a single layer over the dulce de leche. Whip cream (I prefer it unsweetened, but you may want to add a spoonful of sugar) until it peaks. Spread the cream over the bananas, making sure to cover them fully to prevent them from browning. Decorate with grated chocolate. Chill at least 1 hour before serving. (You can also make the pie the day before.) When you remove the side, the edges may be a little crumbly, but that is the charm of banoffee pie. Serve icebox cold.
- by John Kessler for the Food & More blog
Thursday, February 7, 2013
Wednesday, February 6, 2013
Monday, January 28, 2013
Cheesy Zucchini Rice
Cheesy Zucchini Rice
Adapted from Bunsinmyoven blog via Pinterest
Servings: 6
Posted by: CJMartin717 (Cindy)
September 26, 2012
Cindy's Note: Delicious! We served this as a side to a lean ham steak. I reduced the butter from 2 tablespoons to one and omitted the garlic powder (we didn't have any). I used white rice and regular cheddar; but, I've provided NI for brown rice and low-fat cheddar for those looking to cut PP value.
1 tablespoon olive oil
1 cup long-grain white rice
2 cups nonfat chicken broth
1 tablespoon butter
1 cup shredded zucchini
1 cup shredded cheddar cheese -- shredded
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons skim milk
Heat the olive oil in a medium saucepan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth; bring to a boil; turn heat to low and cover.
Cook, covered, for 15-20 minutes or until most of the liquid is absorbed.
Remove from heat and add the butter, zucchini, cheddar, garlic powder, black pepper and skim milk. Stir until well incorporated. Cover and let set for 5 minutes.
Add a little more milk if you prefer a creamier texture.
Per Serving (using long-grain white rice and regular cheddar cheese): 237 Calories; 11g Fat (39.0% calories from fat); 11g Protein; 27g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 308mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Per Serving (using long grain brown rice and reduced fat cheddar cheese): 195 Calories; 6g Fat (28.1% calories from fat); 11g Protein; 26g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 307mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
Adapted from Bunsinmyoven blog via Pinterest
Servings: 6
Posted by: CJMartin717 (Cindy)
September 26, 2012
Cindy's Note: Delicious! We served this as a side to a lean ham steak. I reduced the butter from 2 tablespoons to one and omitted the garlic powder (we didn't have any). I used white rice and regular cheddar; but, I've provided NI for brown rice and low-fat cheddar for those looking to cut PP value.
1 tablespoon olive oil
1 cup long-grain white rice
2 cups nonfat chicken broth
1 tablespoon butter
1 cup shredded zucchini
1 cup shredded cheddar cheese -- shredded
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons skim milk
Heat the olive oil in a medium saucepan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth; bring to a boil; turn heat to low and cover.
Cook, covered, for 15-20 minutes or until most of the liquid is absorbed.
Remove from heat and add the butter, zucchini, cheddar, garlic powder, black pepper and skim milk. Stir until well incorporated. Cover and let set for 5 minutes.
Add a little more milk if you prefer a creamier texture.
Per Serving (using long-grain white rice and regular cheddar cheese): 237 Calories; 11g Fat (39.0% calories from fat); 11g Protein; 27g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 308mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Per Serving (using long grain brown rice and reduced fat cheddar cheese): 195 Calories; 6g Fat (28.1% calories from fat); 11g Protein; 26g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 307mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
Monday, January 21, 2013
Red Pepper Hummus
Red Pepper Hummus
For convenience, prepare the dip up to three days in advance and refrigerate in an airtight container. Serve with pita wedges and bell pepper strips.
CL
Yield: 6 servings (serving size: 1/3 cup)
Ingredients
1 red bell pepper
2 1/2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, quartered
Preparation
Preheat broiler.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.
Place bell pepper and remaining ingredients in a food processor; process until smooth.
Nutritional Information
Calories: 94
Calories from fat: 29%
Fat: 3g
Saturated fat: 0.2g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 1.6g
Protein: 3.7g
Carbohydrate: 14.1g
Fiber: 3.7g
Cholesterol: 0.0mg
Iron: 1.3mg
Sodium: 209mg
Calcium: 30mg
For convenience, prepare the dip up to three days in advance and refrigerate in an airtight container. Serve with pita wedges and bell pepper strips.
CL
Yield: 6 servings (serving size: 1/3 cup)
Ingredients
1 red bell pepper
2 1/2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, quartered
Preparation
Preheat broiler.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.
Place bell pepper and remaining ingredients in a food processor; process until smooth.
Nutritional Information
Calories: 94
Calories from fat: 29%
Fat: 3g
Saturated fat: 0.2g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 1.6g
Protein: 3.7g
Carbohydrate: 14.1g
Fiber: 3.7g
Cholesterol: 0.0mg
Iron: 1.3mg
Sodium: 209mg
Calcium: 30mg
Thursday, January 17, 2013
Friday, January 11, 2013
Thursday, January 10, 2013
Chinese Black Pepper Pork and Spinach Salad
Chinese Black Pepper Pork and Spinach Salad
Yield: Serves 4
Total: 30 Minutes
Ingredients
1/3 cup oyster sauce*
1/4 cup vegetable oil
1 tablespoon pepper
2 medium garlic cloves, minced
1 1/2 pounds boned pork loin chops (about 4)
1 large red onion, cut into thick slices
1/3 cup unseasoned rice vinegar
2 tablespoons sugar
8 ounces (2 qts.) baby spinach leaves
8 ounces (1 qt.) bean sprouts
1 cup sliced Japanese or English cucumber
Preparation
1. Heat a grill to high (450° to 550°). Mix oyster sauce, oil, pepper, and garlic in a large bowl. Brush 3 tbsp. oyster sauce mixture over pork and 2 tbsp. over onion. Set remaining sauce mixture aside.
2. Oil cooking grate with a wad of paper towels, using tongs. Grill onion and pork, turning once, until grill marks appear, 6 to 8 minutes total for onion and 8 to 10 minutes total for pork. Let rest about 5 minutes.
3. Meanwhile, stir vinegar and sugar into remaining oyster sauce mixture. Add spinach, sprouts, and cucumber, tossing to coat.
4. Divide salad among plates. Thinly slice pork across the grain and arrange over salads. Separate onion slices into rings and lay on pork slices. Drizzle pork with any remaining juices and dressing.
*Find in the Asian foods aisle.
Nutritional Information
Amount per serving
Calories: 428 Calories from fat: 42% Protein: 43g Fat: 20g Saturated fat: 4g Carbohydrate: 20g Fiber: 3.6g Sodium: 790mg Cholesterol: 112mg
Yield: Serves 4
Total: 30 Minutes
Ingredients
1/3 cup oyster sauce*
1/4 cup vegetable oil
1 tablespoon pepper
2 medium garlic cloves, minced
1 1/2 pounds boned pork loin chops (about 4)
1 large red onion, cut into thick slices
1/3 cup unseasoned rice vinegar
2 tablespoons sugar
8 ounces (2 qts.) baby spinach leaves
8 ounces (1 qt.) bean sprouts
1 cup sliced Japanese or English cucumber
Preparation
1. Heat a grill to high (450° to 550°). Mix oyster sauce, oil, pepper, and garlic in a large bowl. Brush 3 tbsp. oyster sauce mixture over pork and 2 tbsp. over onion. Set remaining sauce mixture aside.
2. Oil cooking grate with a wad of paper towels, using tongs. Grill onion and pork, turning once, until grill marks appear, 6 to 8 minutes total for onion and 8 to 10 minutes total for pork. Let rest about 5 minutes.
3. Meanwhile, stir vinegar and sugar into remaining oyster sauce mixture. Add spinach, sprouts, and cucumber, tossing to coat.
4. Divide salad among plates. Thinly slice pork across the grain and arrange over salads. Separate onion slices into rings and lay on pork slices. Drizzle pork with any remaining juices and dressing.
*Find in the Asian foods aisle.
Nutritional Information
Amount per serving
Calories: 428 Calories from fat: 42% Protein: 43g Fat: 20g Saturated fat: 4g Carbohydrate: 20g Fiber: 3.6g Sodium: 790mg Cholesterol: 112mg
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