I normally do not like cooked cauliflower. I've tried it many different ways and have never really cared for it...until now. If you think you don't like cauliflower, but have a love of balsamic vinegar and parmesan cheese, I suggest you try this! I happened to luck into a sale on cauliflower for $.88/head, so it was a win win. If we didn't like it, I wasn't out much. ;) Hope you like it, too! Sean's description was "outstanding".
Balsamic & Parmesan Roasted Cauliflower
From EatingWell: January/February 2008
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.
4 servings, about 1 cup each | Active Time: 10 minutes | Total Time: 35 minutes
Ingredients
•8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
•2 tablespoons extra-virgin olive oil
•1 teaspoon dried marjoram
•1/4 teaspoon salt
•Freshly ground pepper to taste
•2 tablespoons balsamic vinegar
•1/2 cup finely shredded Parmesan cheese
Preparation
1.Preheat oven to 450°F.
2.Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
Per serving : 149 Calories; 10 g Fat; 3 g Sat; 6 g Mono; 7 mg Cholesterol; 10 g Carbohydrates; 7 g Protein; 4 g Fiber; 364 mg Sodium; 490 mg Potassium
Showing posts with label weight watcher friendly. Show all posts
Showing posts with label weight watcher friendly. Show all posts
Monday, February 21, 2011
Thursday, January 13, 2011
Italian Style Meat Loaf
I just found this meatloaf recipe that I had never made! I've been sort of craving Italian type foods this time around, so this sounded especially good! It basically tastes like a good meatball. I even stuffed some mozzarella in the middle of it, but apparently need to used more next time. I can't find much of it in the middle. I must say Sean took one bite and said..."This is really good". Thanks, honey! Enjoy!
Side note: For those of you would like to crock pot, you can make meatloaf in the crock pot as well. I would just google cooking time for meatloaf in the crock pot if you want to make it that way. Also...it says to make it on a broiler pan. I made it in a regular loaf pan with the same cooking time. It was a little watery/greasy, so it might it better if made on the broiler pan. However, it was really moist and tender meatloaf! Yummy!
Italian-Style Meat Loaf
1 1/2 pounds 92% lean ground beef
1 cup fat-free tomato-basil pasta sauce, divided
1/2 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
1/2 cup finely chopped onion
1/3 cup chopped fresh flat-leaf parsley
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites
Cooking spray
Preheat oven to 350°.
Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over top of meat loaf. Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.
Yield: 6 servings (serving size: 2 slices)
CALORIES 263 FAT 12.1g FIBER 1.4g
Cooking Light, MARCH 2006
Side note: For those of you would like to crock pot, you can make meatloaf in the crock pot as well. I would just google cooking time for meatloaf in the crock pot if you want to make it that way. Also...it says to make it on a broiler pan. I made it in a regular loaf pan with the same cooking time. It was a little watery/greasy, so it might it better if made on the broiler pan. However, it was really moist and tender meatloaf! Yummy!
Italian-Style Meat Loaf
1 1/2 pounds 92% lean ground beef
1 cup fat-free tomato-basil pasta sauce, divided
1/2 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
1/2 cup finely chopped onion
1/3 cup chopped fresh flat-leaf parsley
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites
Cooking spray
Preheat oven to 350°.
Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over top of meat loaf. Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.
Yield: 6 servings (serving size: 2 slices)
CALORIES 263 FAT 12.1g FIBER 1.4g
Cooking Light, MARCH 2006
Friday, December 3, 2010
Creamy Salsa Chicken
I seriously thought I had shared this recipe before. I looked through the archives and couldn't find it. I've been asked for it by several people, so here it is. This is good either in tacos, nachos, enchiladas or served over rice. It is easily adaptable as well. If there is something you don't like, just leave it out!
Creamy Salsa Chicken
3lb boneless skinless chicken breast
2 jars salsa (this is easily adaptable, just use what you have on hand, I would assume they mean a 16 oz. jar)
1 can corn, drained (I always use frozen corn because this Iowa girl can't stand canned corn. If you like it, you may want to try Mexi-corn)
1 can black beans, drained
2 packets of taco seasoning
8oz FF cream cheese
Put chicken breasts into crockpot and pour in all ingredients except cream cheese. Stir until taco seasoning is mixed in well. Cook on high for 4 hours or low for 8 hours.
In the last 30 minutes, add cream cheese. After 30 minutes has passed, stir until cream cheese is blended throughout.
Serve over brown rice.
Creamy Salsa Chicken
3lb boneless skinless chicken breast
2 jars salsa (this is easily adaptable, just use what you have on hand, I would assume they mean a 16 oz. jar)
1 can corn, drained (I always use frozen corn because this Iowa girl can't stand canned corn. If you like it, you may want to try Mexi-corn)
1 can black beans, drained
2 packets of taco seasoning
8oz FF cream cheese
Put chicken breasts into crockpot and pour in all ingredients except cream cheese. Stir until taco seasoning is mixed in well. Cook on high for 4 hours or low for 8 hours.
In the last 30 minutes, add cream cheese. After 30 minutes has passed, stir until cream cheese is blended throughout.
Serve over brown rice.
Sausage and Potatoes
While I'm on a roll and have new recipes to post, I thought I would share another super easy one! I know you must all think that I have sausage on the brain (get your heads out of the gutter!). Like I explained earlier, it's been on sale a lot lately and lots of winter recipes we enjoy call for it.
Tuesday I was battling a new cold, so I wasn't very motivated to cook. A friend of ours from Florida was going to be staying that night with us, so Sean requested something in the crock pot they could eat whenever they were ready that night. I came across this recipe that I hadn't tried before and happened to have everything on hand for it! It was a hit! The guys loved it!
Sausage and Potatoes
14 oz Hillshire Farm Turkey Smoked Sausage, sliced
1 t onion powder
28 oz frozen O'Brien potatoes with peppers & onions
1 10 3/4 oz can cheddar cheese soup
3 T fat free milk
salt and pepper to taste
Combine all ingredients in crock and mix well. Cook on low 6 hours or 3 hours on high.
You can't get much easier than this. Seriously...
I served it with some biscuits, because you know all men need bread when they eat! However, I would suggest a nice green salad or vegetable on the side, too.
Tuesday I was battling a new cold, so I wasn't very motivated to cook. A friend of ours from Florida was going to be staying that night with us, so Sean requested something in the crock pot they could eat whenever they were ready that night. I came across this recipe that I hadn't tried before and happened to have everything on hand for it! It was a hit! The guys loved it!
Sausage and Potatoes
14 oz Hillshire Farm Turkey Smoked Sausage, sliced
1 t onion powder
28 oz frozen O'Brien potatoes with peppers & onions
1 10 3/4 oz can cheddar cheese soup
3 T fat free milk
salt and pepper to taste
Combine all ingredients in crock and mix well. Cook on low 6 hours or 3 hours on high.
You can't get much easier than this. Seriously...
I served it with some biscuits, because you know all men need bread when they eat! However, I would suggest a nice green salad or vegetable on the side, too.
Italian Sausage Soup
Last night I was searching for a quick and easy soup recipe to make with ingredients I actually had on hand. The "pickins" were slim my friends. My meat stock pile has dwindled and it's time to stock up again! It seems as though all types of sausages have been on sale lately, so I have a lot on hand. I happened to have a roll of Jimmy Dean hot ground sausage needing to be used up. I usually only have turkey sausage, but I think I bought this in a week sale moment thinking I would make those tasty little sausage & cheese ball appetizers. Long story short, it needed to be used up. I looked through my recipe stash and found this very yummy soup! I didn't have any spinach on hand, so I made it without. I definitely will make this again and make sure I have some because it will bump up the nutrition. Anyway, this is something different than the ordinary soup recipes I see and thought I would share it with you all! Enjoy!
Italian Sausage Soup
8 ounces hot or sweet turkey Italian sausage
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil
Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.
Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.
Yield: 4 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons cheese, and 1 1/2 teaspoons basil)
CALORIES 216 FAT 7.1g FIBER 1.6g
Cooking Light, JULY 2004
Another quick note: I doubled the recipe since I had a 16 oz. roll of sausage. It is a very forgiving recipe and easily adapted.
Italian Sausage Soup
8 ounces hot or sweet turkey Italian sausage
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil
Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.
Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.
Yield: 4 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons cheese, and 1 1/2 teaspoons basil)
CALORIES 216 FAT 7.1g FIBER 1.6g
Cooking Light, JULY 2004
Another quick note: I doubled the recipe since I had a 16 oz. roll of sausage. It is a very forgiving recipe and easily adapted.
Saturday, August 7, 2010
Italian Chicken Roll-Ups
Italian Chicken Roll-Ups
Serves 4
Ingredients:
4 (4 oz.) boneless skinless chicken breasts
1 tsp. dried basil
1/4 tsp. pepper
1/4 tsp. salt
4 (1 oz.) pieces string cheese
cooking spray
1 cup spaghetti sauce of your choice
Directions:
Place each chicken breast half between 2 slices of heavy-duty plastic wrap, pound to ¼ inch thickness, using a meat mallet or rolling pin. Combine basil, salt, and pepper: sprinkle half of mixture evenly over both sides of chicken. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken jelly roll fashion, starting with short end. Place chicken rollup, seam side down, in an 11x7 inch-baking dish sprayed with cooking spray. Sprinkle with remaining half of spice mixture.
Preheat oven to 350 degrees. Pour tomato sauce over chicken. Bake uncovered, at 350 degrees for 35 minutes or until chicken is done and tomato sauce is thoroughly heated.
Per Serving: 283 Calories; 12g Fat (37.5% calories from fat); 33g Protein; 11g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol; 712mg Sodium.
My adaptations: I didn't have any spaghetti sauce on hand, so I used 1/2 can of diced tomatoes in garlic and olive oil (drained) with 1/2 can of tomato sauce. I also just used some Italian seasoning, instead of basil. It is definitely a keeper!
Serves 4
Ingredients:
4 (4 oz.) boneless skinless chicken breasts
1 tsp. dried basil
1/4 tsp. pepper
1/4 tsp. salt
4 (1 oz.) pieces string cheese
cooking spray
1 cup spaghetti sauce of your choice
Directions:
Place each chicken breast half between 2 slices of heavy-duty plastic wrap, pound to ¼ inch thickness, using a meat mallet or rolling pin. Combine basil, salt, and pepper: sprinkle half of mixture evenly over both sides of chicken. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken jelly roll fashion, starting with short end. Place chicken rollup, seam side down, in an 11x7 inch-baking dish sprayed with cooking spray. Sprinkle with remaining half of spice mixture.
Preheat oven to 350 degrees. Pour tomato sauce over chicken. Bake uncovered, at 350 degrees for 35 minutes or until chicken is done and tomato sauce is thoroughly heated.
Per Serving: 283 Calories; 12g Fat (37.5% calories from fat); 33g Protein; 11g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol; 712mg Sodium.
My adaptations: I didn't have any spaghetti sauce on hand, so I used 1/2 can of diced tomatoes in garlic and olive oil (drained) with 1/2 can of tomato sauce. I also just used some Italian seasoning, instead of basil. It is definitely a keeper!
Thursday, March 18, 2010
Easy Chicken Pot Pie
Easy Chicken Pot Pie
7.5 oz. can refrigerated Pillsbury biscuits
12 oz. bonelsess skinless chicken breast, cooked and cubed
1 can rf cream of chicken soup
8 oz. frozen mixed vegetables
1 tsp. dried parsley
1/4 tsp. pepper
1/8 tsp. salt
Preheat oven to 350.
In a medium bowl, combine chicken, soup, veggies, parsley, black pepper and salt. Mix well to combine.
Spray 8x8 baking dish with non-stick cooking spray. Place chicken mixture in dish. Slightly flatten each biscuits between your palms. Top chicken mixture with biscuits.
Bake for 30 minutes or until biscuits are golden brown. Serve immediately.
7.5 oz. can refrigerated Pillsbury biscuits
12 oz. bonelsess skinless chicken breast, cooked and cubed
1 can rf cream of chicken soup
8 oz. frozen mixed vegetables
1 tsp. dried parsley
1/4 tsp. pepper
1/8 tsp. salt
Preheat oven to 350.
In a medium bowl, combine chicken, soup, veggies, parsley, black pepper and salt. Mix well to combine.
Spray 8x8 baking dish with non-stick cooking spray. Place chicken mixture in dish. Slightly flatten each biscuits between your palms. Top chicken mixture with biscuits.
Bake for 30 minutes or until biscuits are golden brown. Serve immediately.
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