Ricotta and Garlic Cous Cous Stuffed Tomatoes

 

Ricotta and Garlic Cous Cous Stuffed Tomatoes

 

 Ingredients:

• 1/4 cup diced sweet onion
• 1/8 cup ricotta cheese
• 1/8 cup diced zucchini
• 1/2 cup prepared cous cous
• 1/8 cup shredded low fat mozzarella cheese
• 1 Tablespoon basil (fresh or in a tube)
• 1 Tablespoon minced garlic
• 5 large tomatoes cored out

 

 

Directions:

 

1.) Preheat oven to 375 degrees.  Spray a large baking dish with non-stick cooking spray.  Place tomatoes and "lids" in dish.

 

2.) Mix all ingredients together except the mozzarella cheese.

 

3.) Fill tomatoes with filling.

 

4.) Top with mozzarella cheese. 

 

5.) Bake in oven for 15 minutes.  After tomatoes are cooked turn the broiler on high to melt and brown the mozzarella cheese (approximately 1.5 to 2 minutes).  Enjoy!

 



 

Spinach Mushroom Burgers

Spinach Mushroom Burgers

Ingredients:

1 box of frozen chopped spinach, defrosted and drained
1 egg
2 egg whites
1/4 cup diced onion
1/4 cup diced mushrooms
1/2 cup shredded low fat mozzarella cheese
1/2 cup fine bread crumbs
1 tsp red pepper flakes
1 tsp black pepper
1 tsp minced garlic

Directions:

1.) Combine all ingredients in a bowl.
2.) Shape into patties.
3.) Cook over medium high heat in a skillet (sprayed with non stick cooking spray) until patties are browned.  Enjoy!

Carrot Coconut Ginger Soup

Carrot Coconut Ginger Soup

Ingredients:

3 large carrots, diced

1 yellow onion, diced

1 Tablespoon fresh ginger, minced

1 1/2 tsp curry powder

1 tsp black pepper

1 3/4 cup vegetable broth

1 cup low calorie coconut milk

Directions:

1.) Combine all ingredients in a pot except the coconut milk and bring to a boil.

2.) Simmer for 20 minutes or until carrots are soft.

3.) Remove from heat and blend the mixture in a blender.

4.) Pour back into the pot and add the coconut milk.  Cook on medium high heat for three minutes.  Enjoy!

Caramelized Pear and Goat Cheese Quiche

Ingredients:

1 large shallot (diced)

1/2 red onion cut up
1 tablespoon butter
1 tablespoon brown sugar
2 pears cut into chunks
4 eggs beaten
1 cup fat free half and half
1/2 teaspoon thyme
1/2 cup goat cheese
1/2 cup arugula chopped into pieces
1 pre-baked pecan butter pie crust (see below)

Pecan Butter Pie Crust

(makes 1 crust)

Ingredients:
1 cup all-purpose flour
1/4 cup pecans toasted
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons butter cut into pieces
4-5 tablespoons cold water

Pie Crust Directions:

1. Pulse the flour, ground walnuts, salt and sugar in a food processor or blender to mix.
2. Add the butter and blend.
3. Add water and blend.
4. Wrap the dough in plastic and refrigerate for at least an hour.
5. Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.

6. Place the dough into a 9 inch diameter spring form pan with the edges going up the side of the pan.
7. Place a piece of parchment paper in the pie and fill it with rice to hold it down.
8. Bake in a preheated 350F oven for 15 minutes.
9. Remove the parchment paper and weight and poke the bottom of the crust with a fork a few times.
10. Bake until a light golden brown, about 10 minutes.

Quiche Directions:

1. Combine butter, shallot and onion in a skillet and sauté over medium high heat until tender.

2. Add the sugar and cook until bubbling.
3. Add the pear and sauté until tender.
4. Mix pears, egg, half and half, thyme, arugula and goat cheese, pour into the pre-baked pie crust.
5. Bake in a preheated 375F oven until golden brown on top and set in the center, about 25-45 minutes.