Diets 2 Try » Healthy Recipes

Smoked Cheese Pasta Bake

Jonathan — Fri, 21 Aug 2009 01:40:26 +0000

This dish owes its creaminess to a layer of tangy sour cream. Make it on a Sunday afternoon, and enjoy leftovers for another meal during the week. Or you can assemble the casserole, refrigerate overnight, and bake shortly before serving.

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Recipe: Smoked Cheese Pasta Bake

Ingredients

1 pound uncooked penne (tube-shaped pasta)
1 (26-ounce) jar fat-free marinara sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry.
1 1/2 cups reduced-fat sour cream
1 cup (4 ounces) shredded smoked farmer or mozzarella cheese.
1/4 cup chopped fresh basil.
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese.

Instructions

Preheat oven to 350 °
Cook pasta according to package directions, omitting salt and fat. Drain.
Heat marinara sauce in a large saucepan over medium heat. Add salt, pepper, and spinach, stirring until blended, cook for 10 minutes, stirring occasionally. Remove from heat, stir in cooked pasta.
Spoon half of pasta mixture into a 13″ X 9″ baking dish coated with cooking spray. Combine sour cream, smoked cheese, and basil, spread over pasta mixture in dish. Spoon the remaining pasta mixture over sour cream mixture, sprinkle evenly with Parmigiano-Reggiano.
Bake at 350 ° for 25 minutes or until bubbly. Let stand for 10 minutes before serving. Calories: 350 (25% from fat) Fat: 10.8 grams (saturated 7.5 grams) Protein: 19.1 grams Carbohydrates: 54.9 grams Fiber: 4.4 grams Cholesterol: 19 milligrams Iron: 2.5 milligrams Sodium: 419 milligrams Calcium: 310 milligrams

Cooking time (duration): 45

Diet (other): Low calorie

Number of servings (yield): 8

Meal type: dinner

Culinary tradition: Italian

My rating: 3.5 stars

Recipe by on.
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Viagra whithout prescription target=”_blank” border=”0″>From Cooking Light January/February 2007, By: Liz Zack

Tomato Bruschetta on Garlic Toasts

Jonathan — Sat, 01 Aug 2009 19:27:15 +0000

Bruschetta is a wonderful and refreshing late summer treat. It can be enjoyed at room temperature or slightly chilled like gaspacho. This recipe is prepared with galric toasts (or crustinis), but it can be enjoyed atop flat bread, pita chips, or many other cracker products.

Recipe: Tomato Bruschetta on Garlic Toasts

Summary: To quickly and efficiently seed tomatoes, cut the tomato in half diagonally. Gently squeeze out the seeds or push them out with the tip of a knife or small spoon.

Ingredients

2 cups chopped, seeded tomato
1/3 cup finely chopped green onions
1 clove garlic, minced
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1 Tablespoon capers (optional. Will add tang)
1 teaspoon fresh thyme
8 ounce loaf of French baguette

Instructions

In a medium-sized bowl combine the tomato, green onion, garlic, mustard, and pepper. Gently stir in thyme (and capers – if using). Cover and let stand for 30 minutes at room temperature so the flavors can fuse. You can also cover and refrigerate for 24 hours.
To make the toast, slice bread into 1/4 inch thick slices (will make approx. 24). Place bread slices on an ungreased baking sheet. For additional flavor lightly brush the top of the bread slices with olive oil and add oregano, black pepper, or other ground Italian spices.
Place the toast slices in the oven and bake at 425 ° for 5 minutes or until light brown and crisp. The bread slices will need to be turned once during baking.
Assemble the Bruschetta. Top each slice of toast with 1 tablespoon of the tomato mixture.

Preparation: 20 Minutes

Cialis pill whithout prescription class=”instructions”>Standing Time: 30 Minutes

Baking/Assembly Time: 10 Minutes

Servings: Will make approximately 24 servings.

Nutrition Facts per Serving:

Calories: 31

Total Fat: 0 g

Cholesterol: 0 mg

Sodium: 70 mg

Carbohydrates: 6 g

Fiber: 0 g

Protein: 1 g

Cooking time (duration): 55 minutes

Diet (other): Low calorie, Reduced fat

Meal type: hors d’oerves

Culinary tradition: Italian

My rating: 4.0 stars

Recipe by on.
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Fresh Summer Tomato Salad

Jonathan — Fri, 05 Jun 2009 14:38:00 +0000

In a salad, when eaten fresh, herbal flavors are more pronounced. And, when snipped from a Kitchen Garden, they go from the backyard to the table with just a quick rinse. A simple drizzle of olive oil is all that is needed for this summer salad.

Recipe: Fresh Summer Tomato Salad

Ingredients

4 cups fresh baby spinach
1 cup fresh parsley leaves
1 cup fresh basil leaves
1 teaspoon fresh thyme leaves
12 small Campari tomatoes (or other small ripe tomato – about 1.5 to 2 pounds).
8 ounces Bulgarian or other Feta cheese, cubed (can also substitute mozzarella, warm brie, or other mild cheese)
1/4 cup slivered red or sweet onion
Fresh, finely ground sea salt
Fresh-ground pepper to taste
Extra-virgin olive oil
8 small sprigs of fresh thyme to garnish

Instructions

Arrange the baby spinach on one side of a serving dish.
Place cialis 20mg parsley leaves near, but not over, the spinach and the basil leaves near the parsley.
Quarter the tomatoes and arrange near the greens.
Top with the onion and Feta cheese.
Season to taste with salt and pepper. Drizzle with olive oil.
Present as is, or toss before serving. Garnish with thyme sprigs.

Serves 8

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat, Raw

Meal type: hors d\’oerves

CulinaryTradition: Italian

My rating: 4.0 stars
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Raspberry Scone Recipe From Babycakes NYC

Jonathan — Tue, 26 May 2009 18:53:05 +0000

This recipe is from BabyCakes NYC, the most talked about bakery in NYC. They specialize in treats that are vegan, gluten free, and many times sugar free!!

This is as close to a traditional scone as BabyCakes NYC comes. I 86’ed the butter, obviously, and played up the sweet, all without abandoning the light-yet-satisfying texture. I find that raspberries, more delicate than currants or other popular berries used in scones, have a tanginess that’s a perfect accompaniment to morning tea.

Recipe: BabyCakes’ Raspberry Scones

Ingredients

2 cups whole spelt flour
1 tablespoon baking powder
½ teaspoon salt
¹ ⁄ ³ cup coconut oil, plus more for brushing
¹ ⁄ ³ cup agave nectar, plus more for brushing
1 tablespoon pure vanilla extract
¼ cup hot water
1 cup fresh raspberries

Instructions

Preheat the oven to 350°F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Add the oil, agave nectar, and vanilla and stir together until a thick, slightly dry batter is formed. Pour the hot water into the batter and mix.Using a rubber spatula, gently fold in the raspberries just until they are marbled throughout the batter.
For each scone, scoop 1⁄3 cup batter onto the prepared baking sheet. Space the scoops 1 inch apart to allow them to spread. Lightly brush the tops with the oil.
Bake the scones on the center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes. The finished scones will be golden and slightly firm.
Remove from the oven and brush with agave nectar.
Let the scones stand on the sheet for 15 minutes, then carefully slide a spatula under each and transfer it to a wire rack and cool completely.
Store the scones in an airtight container at room temperature for up to 2 days.

Diet (other): Reduced fat, Gluten free

Meal type: breakfast

CulinaryTradition: French

My rating: 5.0 stars

This recipe is from the BabyCakes NYC cookbook seen below.

Purchase the cookbook of the most talked about bakery in NYC for under $20.00 - HERE.

Sugar-Free No Bake Chocolate Oatmeal Cookie Recipe

Jonathan — Thu, 21 May 2009 19:44:18 +0000

Looking for a great sugar-free dessert? Try this recipe for No Bake Chocolate Oatmeal cookies.

Recipe: Sugar-Free No Bake Chocolate Oatmeal Cookies

Ingredients:

Ingredients for Sugar-free no bake cookies:

1 stick butter (try Smart Balance sticks for a healthy alternative)

1/2 cup skim milk

2 C. Splenda (or equivalent sweetener)

3 c. quick cooking oats

1 tsp. vanilla extract

6 T. cocoa 1/2 cup peanut butter

Instructions

Directions for Sugar-free no bake cookies:

Melt butter, milk and Splenda in a large saucepan over low heat; stirring frequently.

After mixture is thoroughly melted and blended, bring to a boil for 1 minute.

Remove from heat and immediately add quick cooking oats, vanilla, cocoa, and peanut butter.

Mix well and drop by tablespoons onto wax paper-lined cookie sheet.

Gently press mixture down with back of spoon. Let cool, then put in storage container or cover.

Yield: about 24 cookies

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Note: These cookies are intended for individuals who have given up real sugar and “like” the taste of Splenda. If you fit into this category, you’ll love them.

Diet (other): Low calorie, Reduced fat, Reduced carbohydrate, High protein

Meal type: dessert

CulinaryTradition: USA (Traditional)

My rating: 4.0 stars

Light Salmon Cobb Salad with Green Goddess Dressing

Jonathan — Thu, 14 May 2009 14:48:46 +0000

Try this wonderful summer twist on the traditional cobb salad with our home made Green Goddess salad dressing. It is easier than you think!! Impress your friends by making this dish to serve at a casual Sunday brunch. This recipe is even better with smoked salmon.

Green Goddess Dressing

Dressing Ingredients:

12 oz.        Light Mayonnaise
1 oz.           White wine vinegar
1/4 cup   Parsley, fresh, roughly chopped
1/4 cup     Green onion, roughly chopped
1 Tbsp.      Basil, fresh, roughly chopped
1 Tbsp.      Dill, fresh, roughly chopped
1/8 tsp.     White pepper, fine

(You can replace any of the above listed ingredients if something Cheap Alli should not be eating to stay in line with a diet you are on. Substitution ideas include: chick peas, edimame, green onions, alfalfa sprouts, walnuts, cheese.)

Dressing Directions:

1. Combine all ingredients in a food processor. Process for 60 seconds, or until the herbs are finely chopped and well combined.
2. Refrigerate dressing until use.

Yield: approx. 12 oz.

Salmon (Roasted or Smoked)

Salmon Ingredients:

60 oz.       Salmon fillets, cut into 1-oz. pieces
(will yield about 48 oz. cooked)
3 oz.          Vegetable or Olive oil
1 Tbsp.      Kosher salt
1 tsp.          Black pepper, fine

Salmon Directions:

1.    Place salmon pieces in a large mixing bowl. Add oil, salt and pepper.
2.    Toss gently to coat salmon.
3.    Space pieces on a sheet pan, in a skillet, or on the grill and cook the salmon to your liking (approximately 6 minutes).
4.    Gently remove salmon to cool. Refrigerate.

Yield: 12 4-oz. servings.

Salad Ingredients and Toppings:

1 oz.           Green Goddess Dressing
3 oz.           Mixed Field Greens (or Romaine lettuce)
4 oz.           Roasted or Smoked Salmon
1 oz.           Avocado, peeled, chopped
1 oz.           Bacon, cooked, chopped
1 oz.           Cherry tomatoes, halved
1 oz.           Hard boiled egg, cut in wedges

Salad Assembly Directions:

In a large mixing bowl , toss mixed field greens with a small amount of Green Goddess dressing, just enough to coat the salad leaves. Arrange dressed greens on a plate or piece of flat bread or in a pita. Arrange salmon pieces in a line in the center of the salad. Arrange remaining ingredients in lines on both sides of salmon.

This is one of my favorite summer salads. The salmon can be served warm or at room temperature.

Enjoy!!

California Roll Lettuce Wraps

Jonathan — Mon, 11 May 2009 17:32:40 +0000

This is an absolutely wonderful and refreshing dish for Summer. A great take on lettuce wraps, combining the healthy ingredients found in California sushi rolls. This dish makes a great dinner for two or can be served as hors d’ oeuvres for a summer cocktail party.

Prep time is about 30 minutes, and can serve up to 12 people (2 lettuce wraps each).

Ingredients:

(California Roll Lettuce Wraps)
4 cups       Seafood Salad
4 cups       Japanese short-grained rice, cooked
1.5 cups    Cucumber, peeled, seeded, diced
1.5 cups    Avocado, peeled, diced
2 cups      Pickled Ginger Wasabi Vinaigrette
(Recipe Below)

Directions:

Combine all ingredients in a large mixing bowl. Mix well. Refrigerate until use.

Ingredients:

(Pickled Ginger-Wasabi Vinaigrette)
1 oz.       Wasabi Powder
1.5 oz.    Water
8 oz.        Safflower Oil
4 oz.        Pickled Ginger Juice
2 oz.        Rice Vinegar
1 oz.        Sugar Substitute
5 tsp.       Dry Mustard
2.5 tsp.   Salt
1 tsp.       Dry Onion

Directions:

1) Combine wasabi powder and water in a small mixing bowl. Mix well and allow to sit 5 minutes to 24 hours.

2) Combine remaining ingredients in a blender or food processor. Blend for 30 seconds or until well combined.

3) Add wasabi into blender or food processor. Blend until incorporated.

4) Cheap Alli Online Without Prescription Refrigerate until needed.

Approximately 3 heads of lettuce will be needed to provide the large pieces of letter needed for the wraps. Wash and thoroughly dry the lettuce before use. The California Lettuce Wraps can be assembled prior to eating or the lettuce can be placed on a plate and the California Roll contents in a bowl for guests to assemble as desired.

The Perfect Hummus

Jonathan — Fri, 08 May 2009 22:02:51 +0000

Many store bought hummus’ are high in fat. Here is a recipe for a hummus much lower in fat and calories. It only takes 5 minutes to make and will serve 6 people. Enjoy with vegetables such as celery, carrots and even home made pita chips.

Nutritional Information:

Calories:     206
Fat:            14 g (2 g saturated)
Protein:       9 g
Carbs:         11 g

Ingredients:

2 cloves garlic
14 oz. canned chickpeas, drained
4 buying drugs online without prescription T reduced-fat sour cream
2 t chopped fresh cilantro
1 T tahini paste
1 t ground cumin
1/2 lemon, freshly squeezed
cayenne pepper, to taste
sea salt

Directions:

Combine the garlic and chickpeas with 1 tablespoon (T) water in a food processor for approximately 1 minute. Add the tahini paste and continue blending for 1 additional minute. Combine all ingredients with a spoon making sure to fold in the ingredients on the walls of the food processor. Add the sour cream and ground cumin, continue processing. Pour in the lemon juice and add enough water to give the hummus a soft, spreadable consistency. Season to taste with salt and cayenne pepper and continue processing for 30 seconds.

When finished in the food processor, place the hummus in a bowl or serving dish, garnish with cilantro or your favorite herb, and add sliced vegetables such as red and green bell peppers, celery, carrots, olives, and even lettuce to enjoy by yourself or with friends.

This is a wonderful dish to enjoy outdoors in the summer.