Thursday, 23 May 2013
Grilled chicken is chopped up and mixed with barbecue sauce for this main-dish salad.
Recipe from
ingredients
-
-
4-4 ounce boneless chicken-breast halves, visible fat
-
-
4 tablespoons barbecue sauce
-
10 cups finely shredded romaine lettuce
-
2 cups seeded, diced, chopped tomatoes
-
1 1/2 cups seeded, diced cucumber
-
-
2 ounces light cheddar cheese, finely shreddedChopped red onion
-
-
-
2 tablespoons Dijon mustard
-
-
2 tablespoons extra virgin olive oil
-
2 tablespoons finely chopped fresh basil leaves
-
-
directions
Preheat the grill to high heat. Place the chicken between two sheets of plastic wrap or waxed paper on a cutting board. Using the flat head of a meat mallet (or a rolling pin), pound the chicken until it is 1/2 inch thick. Rub each breast with the olive oil, salt and pepper. Grill 3 to 5 minutes per side, or until cooked through. Let chicken cool.
Whisk together the vinegar, mustard and honey. Slowly whisk in the oil. Stir in the basil and season with salt and pepper. Chop the chicken and transfer it to a medium bowl. Mix in the barbecue sauce and stir to coat. In a large serving bowl, toss the lettuce, tomatoes, cucumber, zucchini, cheddar, red onions, and dressing. Top with the chicken and serve.
nutrition information
Per serving: Calories 337, Total Fat 13 g, Saturated Fat 3 g, Carbohydrate 27 g, Fiber 5 g, Protein 30 g. Percent Daily Values are based on a 2,000 calorie diet
Wednesday, 22 May 2013
A refreshing and low calorie alternative to sugar-laden sodas.
Recipe from
Servings: 2 servings
Prep Time: 5 mins
Total Time: 5 mins
ingredients
-
-
2/3 cup frozen raspberries
-
-
3 ounces raspberry-flavored syrup, or Chambord
-
directions
Combine seltzer, raspberries, mint and raspberry-flavored syrup (or Chambord) in a small pitcher. Pour over ice.
nutrition information
Per serving: Calories 168, Sodium 59 mg, Carbohydrate 41 g, Fiber 1 g, Protein 1 g, Potassium 2 mg. Exchanges: Fruit 2. Percent Daily Values are based on a 2,000 calorie diet
Tuesday, 21 May 2013
Make these sweet springtime desserts in popover or muffin pans. Find lemon curd in the preserves section of supermarkets or specialty shops. Place muffins removed from popover pans in clean paper bake cups to serve.
Recipe from
Servings: 6 popovers
Prep Time: 25 mins
Total Time: 48 mins
ingredients
-
1-1/2 cups all-purpose flour
-
-
1/4 cup whole wheat flour
-
2 teaspoons baking powder
-
-
-
-
-
2/3 cup purchased lemon curd
-
2 tablespoons toasted coconut
directions
Preheat oven to 400 degree F. Grease six popover pans and line with paper bake cups; set aside. Stir together the all-purpose flour, sugar, whole wheat flour, baking powder, and salt in a medium mixing bowl. Make a well in the center of the dry ingredients; set aside.
Combine the egg, milk, and oil in a small mixing bowl. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy).
Spoon half of the batter into prepared popover pans (two rounded tablespoons in each popover pan). Spoon two rounded teaspoons of the lemon curd on top of the batter in each pan. (There will be some remaining lemon curd for topping). Spoon remaining batter into popover pans filling each pan two-thirds full.
Bake for 18 to 20 minutes or until golden brown. Cool in popover pans on a wire rack for 5 minutes. Remove from pans. Top with remaining lemon curd and toasted coconut. Serve warm or cool. Makes 6 popovers.
to make in muffin cups
Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. Prepare muffin batter as above. Spoon half of the batter into prepared muffin cups (a rounded tablespoon in each muffin cup). Spoon a rounded teaspoon of the lemon curd on top of the batter in each cup. (There will be some remaining lemon curd for topping). Spoon remaining batter into muffin cups, filling each cup two-thirds full. Bake and cool as directed. Makes 12 muffins.
nutrition information
Per serving: Calories 419, Total Fat 13 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 4 g, Cholesterol 65 mg, Sodium 291 mg, Carbohydrate 47 g, Total Sugar 42 g, Fiber 5 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 13%, Iron 9%. Percent Daily Values are based on a 2,000 calorie diet
Monday, 20 May 2013
To save a dish, be sure to use an ovenproof skillet when making this 30-minute recipe. Add the pasta, sauce, and cheese to the sauteed sausage, peppers, and onions and bake in the skillet until hot and bubbly.
Recipe from
Servings: 8 servings
Prep Time: 10 mins
Total Time: 30 mins
ingredients
-
1 pound rotini pasta or penne
-
3/4 pound hot Italian sausage
-
-
-
-
1 jar (26 ounces) marinara sauce
-
2 cups shredded Italian four-cheese blend
directions
Heat oven to 450 F. Cook pasta following package directions. Drain.
While pasta is cooking, cut sausage into 1/2-inch slices. Seed and slice peppers and slice onion for a total of 4 cups. Heat olive oil in a large ovenproof skillet over medium-high heat. Add sausage, peppers and onions. Cook, 10 minutes, stirring occasionally, until peppers and onions are tender and the sausage is cooked through. Add sauce and bring to a simmer. Stir in the drained pasta and 1 cup of the cheese.
Sprinkle remaining cheese over the pasta and bake at 450 F for 8 minutes or until cheese melts and casserole starts to bubble. Cool 5 minutes before serving. Note: Buy precut peppers and onions in the supermarket produce aisle to save prep time.
nutrition information
Per serving: Calories 446, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 37 mg, Sodium 1037 mg, Carbohydrate 54 g, Fiber 5 g, Protein 19 g. Percent Daily Values are based on a 2,000 calorie diet
Sunday, 19 May 2013
Recipe from
Servings: 6
Prep Time: 25 mins
ingredients
-
2 pounds lean ground beef
-
2 medium onions, finely chopped
-
2 medium green sweet peppers, chopped
-
2 16 ounce jars medium or hot salsa
-
2 15 - 16 ounce cans black beans, rinsed and drained
-
-
1/2 cup sliced green onions
-
-
shredded lettuce, optional
directions
In an extra-large skillet, cook ground beef until brown. Drain off fat. Place beef in a 5- or 6-quart slow cooker. Stir in onions, sweet peppers, salsa, and black beans.
Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3 1/2 hours.
Reserve and store* half of the beef mixture; use in Easy Posole (see recipe below). Spoon remaining beef mixture into taco shells. Sprinkle with green onions, chopped tomato, and shredded lettuce, if desired. Makes 6 servings.
*
Place reserved beef mixture in an airtight container; seal. Chill for up to 3 days.
easy posole:
In a large saucepan, combine reserved beef mixture, two 14-ounce cans reduced-sodium chicken broth; 14.5-ounce can golden hominy, rinsed and drained; and 1 1/2 cups frozen loose-pack hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Ladle soup into bowls. If desired, top with dairy sour cream, snipped fresh cilantro, and chopped canned roasted red sweet peppers. Makes 6 servings.
nutrition facts per serving of easy posole:
230 cal., 6 g total fat (3 g sat. fat), 68 mg chol., 856 mg sodium, 33 g carb., 6 g dietary fiber, 11 g protein.
nutrition information
Per serving: Calories 368, Total Fat 16 g, Cholesterol 54 mg, Sodium 1149 mg, Carbohydrate 23 g, Fiber 2 g, Protein 32 g, Percent Daily Values are based on a 2,000 calorie diet
Saturday, 18 May 2013
Leave your oven off, and serve this crusty French bread straight from the grill.
Recipe from
Servings: Makes 8 to 10 servings.
Prep Time: 10 mins
Total Time: 13 mins
ingredients
-
1/4 cup margarine or butter
-
2 tablespoons snipped fresh parsley
-
-
1/8 teaspoon ground red pepper (optional)
-
1/4 cup grated Parmesan cheese
-
1 16-ounce loaf unsliced French bread
directions
In a medium skillet combine margarine or butter, parsley, garlic, and, if desired, red pepper. Heat over medium heat until margarine is melted. Stir in Parmesan cheese. Cut French bread in half lengthwise.
Place bread, cut side down, on an uncovered grill directly over medium coals. Grill about 2 minutes or until toasted. Turn cut side up. Brush with margarine mixture. Grill for 1 to 2 minutes more. To serve, cut into 2-inch slices. Makes 8 to 10 servings.
nutrition information
Per serving: Calories 223, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 2 mg, Sodium 471 mg, Carbohydrate 30 g, Fiber 0 g, Protein 6 g. Daily Values: Vitamin A 8%, Vitamin C 2%, Calcium 7%, Iron 10%. Percent Daily Values are based on a 2,000 calorie diet
Friday, 17 May 2013
For a fun dinner, try these burgers that combine beer and pretzels with the beef.
Recipe from
Servings: 8 burgers
Prep Time: 20 mins
Total Time: 34 mins
ingredients
-
2/3 cup beer or tomato juice
-
-
2 to 4 tablespoons chopped onion
-
2 tablespoon pickle relish
-
-
2-1/2 pounds lean ground beef
-
8 hamburger buns or 16 slices French bread, toasted
-
Roasted sweet pepper strips, onion slices, pickled peppers, sliced tomato, ketchup, and/or mustard
directions
Combine beer, pretzels, onion, relish, and salt in a bowl. Add ground beef and mix well. Shape meat mixture into eight 3/4-inch-thick patties.
Place patties on unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 12 to 14 minutes or until an instant-read thermometer inserted in burger registers 160 degree F, turning burgers once. Or place pattties on the rack of an uncovered grill directly over medium coals. Grill 14 to 18 minutes until done (160 degree F), turning once.
Serve on toasted hamburger buns or French bread with assorted condiments. Makes 8 burgers.
nutrition information
Per serving: Calories 449, Total Fat 23 g, Saturated Fat 9 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 1 g, Cholesterol 96 mg, Sodium 512 mg, Carbohydrate 25 g, Total Sugar 3 g, Fiber 1 g, Protein 31 g. Daily Values: Vitamin C 0%, Calcium 8%, Iron 25%. Percent Daily Values are based on a 2,000 calorie diet
Thursday, 16 May 2013
Recipe from
Servings: 8
Prep Time: 15 mins
ingredients
-
1 3 1/2 ounce package sliced pepperoni, chopped
-
1 cup shredded mozzarella cheese (4 ounces)
-
1/4 cup grated Parmesan cheese (1 ounce)
-
1 11 ounce package (12) refrigerated breadsticks
-
1 cup pizza sauce, warmed
directions
Preheat oven to 350 degrees F. Generously grease a 9x5x3-inch loaf pan; set aside. In a medium bowl combine pepperoni, mozzarella, and Parmesan cheese; set aside.
Cut dough into 1-inch pieces with a kitchen scissors or sharp knife. Arrange 1/3 of the dough pieces in prepared pan. Top with 1/3 of the cheese mixture. Repeat layers 2 more times.
Bake, uncovered, for 25 minutes or until golden brown. Cool in pan for 5 minutes. Remove from pan. Serve warm with pizza sauce.
nutrition information
Per serving: Calories 235, Total Fat 11 g, Cholesterol 26 mg, Sodium 683 mg, Carbohydrate 22 g, Fiber 1 g, Protein 11 g, Percent Daily Values are based on a 2,000 calorie diet
|
