Wednesday, March 31, 2010

Spinach and Feta Quesadillas

1 Tbsp Olive Oil
1/2 small Onion (finely chopped)
10 oz package Frozen Spinach (thawed and squeezed dry)
6 oz Feta (crumbled)
1/4 cup Kalamata or Other Black Olives (pitted and chopped)
4 10-inch Flour Tortillas

Warm oil in a medium skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in spinach and cook, stirring, until heated through, 2 to 3 minutes longer. Transfer to a bowl and stir in cheese and olives. Spread 1/4 cup of cheese mixture over 1/2 of each tortilla. Fold to cover; press lightly to seal. Place a large skillet over medium-high heat. Cook quesadillas one at a time in skillet, turning once, until gloden on both sides and cheese is melted, about 6 minutes total for each. Serve immediately.

Blueberry Crumb Cake

1/2 cup Sugar
1 tsp Cinnamon
2 Tbsp Unsalted Butter (melted and cooled)
2 Tbsp Canola Oil
3/4 cup All-Purpose Flour
1 1/4 cups All-Purpose Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3 Tbsp Nonfat Sour Cream
3 Tbsp Unsalted Butter (at room temp)
3/4 cup Sugar
2 Large Eggs plus 1 Large Egg White
1 tsp Vanilla
1/2 cup Plain Lowfat Yogurt
1 cup Frozen Blueberries
Make topping: Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate. Preheat oven to 350 degrees F. Coat 9-inch round cake pan with cooking spray. Cut a 9 inch circle of parchment; plan in pan. Mist with cooking spray. Make cake: In a small bowl, combine flour, baking powder, baking soda and salt. In a seperate bowl, beat sour cream, butter and sugar until light and fluffy. Add eggs and egg white. Beat until frothy, about 3 minutes. Blend in vanilla and yogurt until smooth. Stir in flour mixture until just combined. Fold in berries. Spread batter evenly in pan. Sprinkle with topping. Bake cake until a toothpick inserted into center comes out clean, 50-55 minutes. Cool on a wire rack for 15 minutes before turning out of pan. Peel off parchment and turn cake right-side up on rack to cool.

Whole Wheat Chocolate Blueberry Cake

1 cup Whole Wheat Flour
1 cup Sugar
6 Tbsp Unsweetened Cocoa Powder
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 cup Water
1/2 cup Fresh Blueberries
1 Egg
1 cup Frozen Light Whipped Dessert Topping (thawed)
1/2 cup Semisweet Chocolate Pieces
Fresh Blueberries or Blueberry Sauce

Preheat oven to 350 degrees F. In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In blender, combine water, blueberries and the egg. Cover and blend until smooth. Add to flour mixture. Whisk until well combined. Pour into greased 8x8x2-inch baking pan. Bake 30 minutes or until toothpick inserted into center comes out clean. Cool completely on a wire rack. Invert into serving platter. In small microwave safe bowl combine dessert topping and chocolate pieces. Micro-cook, covered, on 50 percent power (medium) 1 minute. Stir until smooth. Let stand 5 minutes. Pour onto cooled cake, spreading evenly. Cut cake into squares and serve. Top with fresh blueberries and serve with blueberry sauce.

Thursday, March 25, 2010

Spicy Pickled Shrimp

2 lbs Unpeeled, Large Raw Shrimp
3 Small White Onions (thinly sliced)
1/2 cup Olive Oil
1/4 Tarragon Vinegar
2 Tbsp Pickling Spices
2 tsp Salt
1 tsp Sugar
1 tsp Worchestershire Sauce
1/2 tsp Dry Mustard
1/4 tsp Ground Red Pepper
1/4 cup Chopped Fresh Parsley

Peel shrimp; devein, if desired. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink; drain. Rinse with cold water. Layer shrimp and onions in a large bowl. Whisk together oil and next 7 ingredients; pour over shrimp and onions. Cover and chill 24 hours, stirring occasionally. Stir in parsley just before serving.

Roasted Orange-Ginger Asparagus

2 lbs Fresh Asparagus
1/4 cup Orange Juice
2 Tbsp Olive Oil
1 Tbsp Grated Fresh Ginger
1 Tbsp Dijon Mustard
1/2 tsp Salt
1/4 tsp Pepper

Preheat oven to 400 degrees. Snap off and discard tough ends of asparagus, place asparagus on a lightly greased baking sheet. Whisk together orange juice, olive oil, and next 4 ingredients; drizzle mixture over asparagus. Bake at 400 degrees for 15 minutes or to desired degree of tenderness. Turn once after 8 minutes.

Thursday, March 18, 2010

Morning Glory Muffins

1 1/4 cups All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1 cup Old Fashion Quick Oats (uncooked)
1/2 cup Nonfat Skim Milk
1/4 cup Applesauce (unsweetened)
1/4 cup Packed Brown Sugar
1/4 cup Light Molasses
1 Tbsp Canola Oil
1 Large Egg
3 Carrots (shredded- about 1.5 cups)
1/2 cup Prunes (chopped)

Preheat oven to 400 degrees. Grease 12 standard muffin-pan cups or line cups with fluted paper liners. In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; stir in oats. In medium bowl, with fork, mix milk, applesauce, brown sugar, molasses, oil and egg until blended; stir in carrots and prunes. Add applesauce mixture to flour mixture; stir just until flour is moistened (batter will be lumpy). Spoon batter into prepared muffin-pan cups (muffin cups will be full). Bake 23-25 minutes or until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

photo: Donna Torre

Monday, March 8, 2010

Trail Mix

1 cup Wheat Chex Cereal
1 cup Corn Chex Cereal
1 cup Multigrain Cherrios
3/4 cup Slivered Almonds
1 cup Dried Cranberries
1/2 cup Bittersweet Chocolate Chips

Mix all ingredients together and divide into 1/2 cup servings. Enjoy in between meals as a quick energy snack.

Recipe provided by: Alicia Page

Saturday, March 6, 2010

Broiled Tilapia or Flounder with Lemon Lime Butter

4- 6oz Flounder Fillets (thawed if frozen)
Salt and Pepper
4 Tbsp Unsalted Butter (consider Smart Balance)
1 Tbsp Grated Lemon Zest
1 Tbsp Grated Lime Zest
1/2 cup Dry Bread Crumbs
2 tsp Fresh Thyme or 1 tsp Dried Thyme

Preheat oven to 400 degrees. Rinse fish, pat dry and place flat on a broiling pan lined with foil. Season fish with salt and pepper. Melt butter in a small sauce pan over medium high heat. Stir in citrus zests; remove from heat. Set aside 1 Tbsp lemon lime butter. Brush 1 side of each fillet with remaining butter, dabbing brush so it collects some zest as well as butter. Turn fillets and brush the other side. In a small bowl, mix together bread crumbs and thyme with a fork. Sprinkle equal amounts of thyme mixture over each fillet and drizzle with reserved lemon-lime butter. Bake until fish is lightly browned on top and flakes easily when pierced with a fork, 12-15 minutes. Garnish with thin lemon and lime slices.

Spinach and Ricotta Stuffed Shells

24 Jumbo Pasta Shells
1- 15oz Container Low Fat Ricotta
1/2 cup Shredded Parmesean
1- 10oz Package Frozen Chopped Spinach (thawed and squeezed dry)
1 Large Egg (lightly beaten)
1 tsp Italian Seasoning
Pinch of Ground Nutmeg
2 cups Shredded Mozzarella
Salt and Pepper
1- 26oz jar Pasta Sauce

Preheat oven to 375 degrees. Mist a 9 x 13 inch baking dish with cooking spray. Cook pasta according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, parmesean cheese, spinach, egg, italian seasoning, nutmeg and 1 cup mozzarella. Season with salt and pepper. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup of mozzarella. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbling and cheese is beginning to brown.

Salmon Fillets

4- 6oz Salmon Filets
1 tsp Olive Oil
Salt and Pepper
Salsa (optional)

Place an oven rack on the top position in oven, close to broiler. Preheat broiler to high. Line a rimmed baking sheet with heavy duty aluminum foil. Place salmon fillets on baking sheet. Brush with oil and sprinkle with salt and pepper. Broil on upper rack until surfce begins to brown, 7-9 minutes. Top with salsa (optional).

Primo Pasta Sauce

1 Medium Onion (chopped)
1 Tbsp Olive Oil
1 -14 1/2 oz can Diced Tomatoes with Basil, Garlic and Oregano
1 can Tomato Paste
1 cup Water
Whole Grain Pasta of Choice

Cook onion in oil in saucepan over medium high heat 3-5 minutes or until tender, strring occasionally. Add undrained tomatoes, tomato paste and water. Bring to a boil; reduce heat and simmer 15 minutes, strring occasionally. Serve over pasta.

Spinach Dip

1- 10oz package Frozen Spinach (thawed and squeezed dry)
3/4 cup Plain Yogurt
3/4 cup Reduced Fat Mayonnaise
2 Scallions (white part only- thinly sliced)
Salt and Pepper

Blend spinach, yogurt, mayonnaise and scallions in a food processor until smooth. Season with salt and pepper. Serve with assortment of fresh cut vegetables.

Whole Wheat Banana Muffins

1 1/2 cups Whole Wheat Flour
1/2 cup All-Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp Cinnamon
1/4 tsp Salt
3 Large Ripe Bananas (mashed)
2 Large Eggs (lightly beaten)
3/4 cup Packed Light Brown Sugar
1/3 Cup 2% Milk
3 Tbsp Unsalted Butter (melted and cooled)
1 tsp Vanilla Extract
12 Dried Banana Chips (optional)

Preheat oven to 375 degrees, must a standard 12-cup muffin tin with cooking spray or line with paper or foil liners. In a large bowl, combine both types of flour with baking powder, cinnamon or salt. In a seperate bowl, mix bananas with eggs, sugar, milk, butter and vanilla. Whisk until smooth. Fold banana mixture into flour mixture just until combined and batter forms; do not oevermix. Spoon batter into muffin cups; place one banana chip on top of each one, if desired. Baked until a toothpick inserted into center of a muffin comes out clean, 18-20 minutes. Let cool in pan then turn out onto a rack and cool completly.

Portobello Mushroom Burger

4 Portobello Mushroom Caps (stems trimmed)
Salt and Pepper
4 Slices Cheddar
4 Green Leaf Lettuce Leaves
4 Slices Tomato
4 Whole Wheat Hamburger Buns

Preheat broiler to high and set oven rak to second highest position. Line a baking sheet with heavy duty foil. Mist mushroom caps with cooking spray and sprinkle with salt and pepper. Place on baking sheet and broil until softened and browned, turning once, about 10 minutes total. Place a slice of cheese on rounded side of each cap and broil until cheese is bubbling. Place lettuce leaf and tomaot slice on bottom half of each bun. Top with a mushroom cap and the other half of bun. Serve immediately.

Thursday, March 4, 2010

Ravioli Lasagna

1 1/4 cup Marinara Sauce
1- 20 oz package Refrigerated Cheese Ravioli
1- 10 oz box Frozen Chopped Spinach (thawed and squeezed dry)
8 oz Shredded Part Skim Mozzarella Cheese
1/4 cup Grated Parmesean

Preheat oven to 375 degrees. Apply light coating of non stick cooking spray to an 8-inch square baking dish. Spoon 1/4 cup marinara sauce over bottom of dish. Cover with half of ravioli. Spread half of the remaining sauce over ravioli. Sprinkle on spinach and half of mozzarella. Repeat with remaining ravioli, marinara and mozzarella. Sprinkle top with parmesean. Cover dish with foil and bake for 30 minutes. Remove foil and bake until bubbling, about 10 minutes longer. Let cool for about 5 minutes before slicing.

Asian Wild Rice Salad

2 tsp Sesame Oil
1 Tbsp plus 1/2 cup Olive Oil
1 Onion (chopped)
4 White Button Mushrooms (trimmed and quartered)
1 Boneless, Skinless Chicken Breast (cut into 1-inch pieces)
1 6oz box Long Grain and Wild Rice Mixed
1 3/4 cup Low Sodium Chicken Broth or Water
2 Tbsp Rice Wine Vinegar
1/4 tsp Salt
1 tsp Dijon Mustard
1 cup Snow Peas (trimmed)
1 Large Carrot (grated)
8 Water Chestnuts (quartered)

Warm sesame oil and 1 Tbsp olive oil in a skillet over med-high heat. Add onion and cook, stirring, until softened, 3 minutes. Stir in mushrooms, chicken and rice mix. Pour in broth and increase heat to high. Bring to a boil, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 25 minutes. Transfer to boil; let cool. In large bowl whisk vinegar, salt, and mustard until salt is dissolved. Slowly whisk in remaining olive oil until blended. Bring large pot of salted water to a boil; add snow peas. Bring back to a boil; cook peas until tender, 1 minute. Drain; rinse under cold water. Pat dry. Add chicken and rice mixture to a bowl with dressing. Toss with snow peas, carrots and water chestnuts. Serve at room temperature.