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.

Baked Zucchini Caprese

Ingredients:

• 1 Zucchini halved with seeded area cored out and discarded
• 1 tsp Extra Virgin Olive Oil
• 1 tsp minced garlic
• 1 Tablespoon Panko bread crumbs
• 2 Tablespoons low fat shredded mozzarella
• Fresh or minced basil (tube)
• 6 halved grape tomatoes

Directions:

1. Preheat oven to 350 degrees and spray a baking dish with non-stick cooking spray.
2. Place zucchini halves in the dish and brush with EVOO.  Sprinkle with garlic and basil.
3. Place tomatoes on zucchini.  Sprinkle with Panko.
4. Bake for 30 minutes.  Remove from oven.
5. Sprinkle with mozzarella cheese and place back in the oven.
6. Set broiler on high and bake for 4 minutes or until cheese is bubbly and browned.  Enjoy!

Spicy Cheddar Cornbread Muffins

Spicy Cheddar Cornbread Muffins

·         3 cups all purpose flour

·         1 cup yellow corn meal

·         1/4 cup sugar

·         1 Tbsp. baking powder

·         1 tsp. salt

·         2 cups milk

·         3 large eggs beaten

·         2 sticks unsalted butter melted

·         2 cups shredded light sharp cheddar

·         3 jalapenos, seeded and minced

·         1/3 cup of scallions chopped

1.) Preheat oven to 350 F. Grease a muffin tin with non-stick cooking spray.  Set aside.



2.)  Combine the first five ingredients into a large bowl. Set aside.



3.) In a separate bowl, combine the eggs, milk and butter.



4.) Combine the wet and dry ingredients.



5.) Add the cheese, scallions and jalapenos.  Combine.



6.) Fill muffin tin pan with the batter.



7.) Bake for 15-20 minutes or until a toothpick comes out clean.

Spicy Salsa Chowder

Spicy Salsa Chowder

Ingredients:

• 1 Tbsp. olive oil
• 1 Tbsp. diced garlic
• 1 large onion diced
• 1 tsp. cumin
• 1 tsp. chile powder
• 1 cup corn kernels
• 1 can of black beans rinsed and drained
• 2 cups fingerling potatoes cut into chunks
•  1 1/2 cups medium salsa
• 1 small can diced green chiles
• 1 box vegetable stock
• 1/2 cup white wine
• 1 Tbsp. worcestershire
• 1/2 cup fat free half and half
• 1/4 cup  fresh cilantro chopped
• 1/4 cup chopped fresh tomatoes (for garnish)

Directions:

1. In a soup soup cook the oil and onions until the onions are soft and fragrant. 
2. Add the garlic, cumin and chile powder and cook for 2 minutes.
3. Add the corn and cook for 5 minutes or until it begins to caramelize.
4. Add the potatoes, beans, salsa, green chiles, white wine, vegetable stock and worcestershire.
5. Bring to a boil and then reduce heat and cover.  Simmer for 20 minutes or until potatoes are soft.
6. Garnish with tomatoes and cilantro.  Enjoy!