11 Jun Zucchini Pasta

Ingredients:

  • 8 ounces uncooked Linguine
  • 4 cups coarsely shredded Zucchini (about 3 medium)
  • 4 teaspoons Olive Oil
  • 2 Garlic Cloves, thinly sliced
  • 1/4 cup fat-free Plain Yogurt
  • 3/4 cup shredded reduced-fat Cheddar Cheese
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Pepper

Directions:

1.  Cook Linguine according to package directions- set aside, do not drain. In a colander, drain the Zucchini, squeezing to remove excess liquid. Pat dry.

2.  In a large nonstick skillet, saute Zucchini in Oil for 2 minutes. Add Garlic; saute 1-2 minutes longer or until Zucchini is tender. Transfer to a large bowl. Add the Yogurt, Cheese, Salt and Pepper. Drain Linguine; add to Zucchini mixture and toss to coat.

Yield: 6 servings. 3/4 cup equals 219 calories

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04 Jun Potato, Squash, & Goat Cheese Gratin

Ingredients:

  • 2 medium Yellow Squash, about 1/2 pound
  • 4 small to medium Red Potatoes, about 1 pound
  • 3 tablespoons Olive Oil
  • 4 ounces Goat Cheese or Queso Blanco
  • Salt and freshly ground Black Pepper
  • 1/4 cup whole Milk or Half & Half
  • 1/3 cup freshly grated Parmesan Cheese
  • 1 tablespoon thinly sliced Basil, Rosemary or Thyme Leaves

Directions:

1.  Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of Olive Oil.

2.  Use a mandoline or chef’s knife to slice the Squash and Potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons Olive Oil in a large bowl.

3.  Place 1/3 of the Squash and Potato slices in the bottom of the dish — no need to layer them Squash-Potato-Squash; just spread evenly — then season with Salt and Pepper. Top with half of the Goat Cheese, scattered evenly in large chunks. Repeat with another 1/3 of the Vegetables, seasoning again with Salt and Pepper and topping with the other 1/2 of the Goat Cheese. Finish by layering on the final 1/3 of the Vegetables and seasoning with Salt and Pepper.

4.  Pour the Milk over the entire dish. Top with the Parmesan Cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. If Vegetables are not sliced thin, bake 15 minutes longer. Scatter on the fresh Basil. Serves 6

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28 May Grilled Green Tomatoes

Ingredients:

  • 1/2 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 2 Garlic Cloves, minced
  • 1 tablespoon Brown Sugar
  • 1/8 teaspoon Salt
  • 4 medium-size Green Tomatoes, cut into 1/4-inch-thick slices (about 2 lb.)
  • 1 (16-oz.) package sliced fresh Mozzarella Cheese
  • Kosher Salt and freshly ground Pepper to taste
  • 1/3 cup thinly sliced fresh Basil

Directions:

1.  Combine first 5 ingredients in a large zip-top plastic freezer bag; add Tomatoes, seal, and shake gently to coat. Chill 1 hour.

2.  Preheat grill to 350° to 400° (medium-high) heat. Remove Tomatoes from Marinade, reserving Marinade. Grill Tomatoes, covered with grill lid, 3 to 4 minutes on each side or until tender and grill marks appear.

3.  Arrange alternating slices of warm grilled Tomatoes and Mozzarella Cheese on a large, shallow platter. Drizzle with reserved Marinade; season with Salt and Pepper to taste. Sprinkle with fresh Basil.

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21 May Grilled Vegetables with Feta

Ingredients:

Vinaigrette:

  • 1/4 cup Balsamic Vinegar
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Olive Oil
  • 1 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Salt
  • 3 Garlic Cloves, minced

Vegetables:

  • 1 pound Zucchini, halved lengthwise
  • 1 Red Bell Pepper, quartered
  • 1 Yellow Bell Pepper, quartered
  • 4 (1/2-inch-thick) slices Vidalia or other Sweet Onion
  • 4 (4-inch) Portobello Caps
  • Cooking spray

Remaining Ingredients:

  • 4 cups hot Cooked Rice
  • 1/2 cup (2 ounces) Feta Cheese, crumbled

Directions:

1.  Prepare grill. To prepare Vinaigrette, combine first 6 ingredients in a small bowl; stir well with a whisk.

2.  To prepare Vegetables, combine 1/4 cup Vinaigrette, Zucchini, and Bell Peppers in a large bowl. Brush remaining 1/4 cup Vinaigrette over both sides of Onion Slices and Mushroom Caps. Place Vegetables on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until Vegetables are tender and browned. Place Vegetables on a cutting board; cut each Vegetable piece in half. Serve over Rice; sprinkle with Cheese.

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14 May Chicken with Squash and Tomatoes

Ingredients:

  • 1 1/2 pounds Butternut Squash, halved, seeded, and sliced 1/4 inch thick
  • 4 Tomatoes, quartered
  • 4 Cloves Garlic, sliced
  • 3 tablespoons Olive Oil
  • Kosher Salt and Black Pepper
  • 4, 6-ounce Boneless, Skinless Chicken Breasts
  • 1/2 teaspoon Ground Coriander
  • 2 tablespoons Chopped Fresh Oregano

Directions:

  1. Heat oven to 425° F.
  2. On a large rimmed baking sheet, toss the Squash, Tomatoes, and Garlic with 2 tablespoons of the Oil, ½ teaspoon Salt, and ¼ teaspoon Pepper.
  3. Roast the Vegetables until the Squash is tender, 20 to 25 minutes.
  4. Meanwhile, heat the remaining tablespoon of Oil in a large skillet over medium heat.
  5. Season the Chicken with the Coriander, ½ teaspoon Salt, and ¼ teaspoon Pepper. Cook until golden brown and cooked through, 6 to 7 minutes per side.
  6. Serve the Chicken with the Squash and Tomatoes and sprinkle with the Oregano.

Makes 4 Servings. Per Serving: 361 Calories, 15g Fat, 3g Sat. Fat

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07 May Tomato Gratin

Ingredients:

  • 4 slices Whole-Grain Bread, torn into quarters
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Extra-Virgin Olive Oil
  • 1/3 cup finely shredded Pecorino Romano, or Parmesan cheese
  • 4 Medium Tomatoes, sliced
  • 1/4 cup chopped Fresh Basil
  • 1/2 teaspoon freshly Ground Pepper
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 350°F. Coat a shallow 2-quart baking dish with nonstick spray.
  2. Place Bread in a food processor and pulse until coarse crumbs form. Add Garlic, Oil and Cheese; pulse to combine.
  3. Spread the seasoned Breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes, turn up to 450°F if needed to brown.
  4. Meanwhile, layer Tomato Slices in the prepared baking dish, sprinkling each layer with Basil, Pepper and Salt. If Tomatoes are juicy, drain on paper towels before layering. Bake the Tomatoes for 10 minutes; Sprinkle with the Toasted Breadcrumbs, and bake for 10 minutes more. Serve immediately.

Nutrition

Per serving: 128 calories; Nutrition Bonus: Vitamin A & Vitamin C (20% daily value).

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30 Apr Sweet Pepper Pasta With Kale

Ingredients:

  • 4 cups Whole wheat (8 ounce) package uncooked farfalle (bow tie) pasta
  • 3 cups Roughly Chopped Kale
  • 4 Chopped Green Onions
  • 1 medium Red Bell Pepper, chopped
  • 1 Medium Yellow Bell Pepper, chopped
  • 4 Cloves Garlic, chopped
  • 1 pinch Fresh Basil
  • 1 tablespoon Olive Oil
  • 1 pinch Ground Cayenne Pepper
  • Salt and Ground Black Pepper to taste
  • 8 ounces Feta Cheese, crumbled

Directions:

1.  Bring a large pot of lightly salted water to a boil. Add Pasta and cook for 8 to 10 minutes or until al dente; drain.

2.  Heat oil in a skillet over medium heat. Stir in Red Pepper, Yellow Pepper, Kale, Onion and Garlic. Season with Basil, Cayenne Pepper, Salt and Black Pepper. Cook until Vegetables are tender.

3.  In a large bowl, toss cooked Pasta with skillet mixture. Sprinkle with Feta Cheese to serve.

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24 Apr Roasted Asparagus Salad with Goat Cheese and Bread Crumbs

Ingredients:

  • 1 thick slice Crusty  Bread or 3 thick slices Baguette cut into 1/2-inch cubes
  • 1 pound Asparagus Spears , trimmed
  • 4 tsp. Extra-Virgin Olive Oil
  • Sea Salt and freshly Ground Pepper
  • 1 Tbsp. Lemon Juice
  • 3 ounces fresh Goat Cheese , crumbled
  • Zest of 1 Lemon , removed in long, thin strips

Directions:

1.  Preheat oven to 425°. Arrange Bread Cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe sheet clean.

2.  Arrange Asparagus on sheet. Drizzle with 2 teaspoons Olive Oil, and season to taste with Sea Salt and Pepper. Toss to coat. Roast, rolling Asparagus over once or twice, until just tender, 12 to 14 minutes; transfer to a large platter.

3.  Sprinkle Lemon Juice over Asparagus, then scatter Bread Crumbs on top. Drizzle remaining Olive Oil; top with Goat Cheese and Lemon Zest. Season to taste with Salt and Pepper. Serve immediately.

Serves 4

Extra idea: These flavors would also work together harmoniously as a canapé—the Goat Cheese spread thin on Crustless Bread, the Asparagus steamed and sliced thin, the Lemon Zest curled on top.

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16 Apr One-Pot Pasta with Tomato-Basil Sauce

Ingredients:

  • 12 ounces Fusilli Pasta
  • 6 Fresh Diced Tomatoes
  • 1/2 Medium-size Yellow Onion, sliced
  • 4 Garlic Cloves, sliced
  • 1 Tablespoon Fresh Oregano
  • 1 tablespoon Olive Oil
  • 2 cups Chicken Broth
  • 2 teaspoons Kosher Salt
  • 1/4 teaspoon Crushed Red Pepper (optional)
  • 4 cups Spinach Leaves
  • 1/3 cup firmly packed Fresh Basil Leaves
  • Freshly grated Parmesan Cheese

Directions:

1.  Place first 8 ingredients and, if desired, Crushed Red Pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until Pasta is slightly al dente, stirring at 5-minute intervals.

2.  Remove from heat, and stir in Spinach and Basil. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese. Makes 6 servings

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16 Apr Baked Kale Chips

Ingredients:

  • 12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed- Wash and Dry thoroughly.
  • 1 tablespoon olive oil
  • Salt and Pepper

Directions:

1.  Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets.

2.  Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

3.  The Kale cooks down considerably so what looks like a lot at first goes very quickly. Use Garlic Salt, Lemon Pepper, Parmesan, etc.
Amount Per Serving:   Serving Size: 1 (14 g), Servings Per Recipe: 1, Calories 5, Total Fat 0.5 g

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