So I am ALWAYS looking for new healthy recipes to try. So I decided to put this out there to everyone and see what your favorite yummy recipes are?! Throw em at me! I am a chocoholic so anything you got that can help me I would LOVE!!
Wednesday, July 15, 2009
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Rice w/ Summer Squash:
SERVINGS: 4
CATEGORY: Low Fat
TIME: Prep: 15 min. Cook: 25 min.... Read More
Ingredients:
1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced-sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
Directions:
In a saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.
Stir in the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender. Yield: 4 servings.
Spinach and Mushroom Veggie Lasagna
Makes 12 servings
Calories per serving: 337
2 tablespoons olive oil... Read More
1 1/2 pounds cremini and/or shiitake mushrooms, sliced
1 teaspoon dried thyme
Kosher salt
1 15-ounce container part-skim ricotta
3/4 cup skim milk
2 eggs, lightly beaten
3 cups shredded, part-skim mozzarella cheese, divided evenly
3/4 cup grated Parmesan cheese
1 10-ounce box frozen chopped spinach, defrosted and drained
1/3 cup chopped fresh basil, plus more to garnish
1 teaspoon dried oregano
Freshly ground black pepper
5 cups tomato sauce
12 sheets no-cook lasagna noodles
Nonstick cooking spray
1. Preheat the oven to 375 degrees.
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10 to 12 minutes.
3. . In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate.
4. Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on ... Read Morethe noodles, and cover with half the mushroom mixture. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese.
5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Let stand 15 mins, put basil on!
cauliflower mashed potatoes
1/2 large head cauliflower, broken into florets
1/2 cup nonfat buttermilk
1 pound Yukon Gold potatoes, peeled, quartered lengthwise and sliced 1/2-inch thick
1/2–3/4 cup low-fat milk... Read More
Salt
Pepper
1 tablespoon butter
2 scallions, chopped
For the cauliflower mashed potatoes, place the cauliflower in a steamer basket, set over boiling water, cover, and steam 15 minutes. Transfer to a food processor, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes. Meanwhile, place potatoes in a saucepan and add cold salted water to cover by about 2 inches; bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, return to the saucepan and heat over medium heat for 1 to 2 minutes to dry. Mash with a potato masher. Add the cauliflower puree, 1/4 cup milk, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency. stir in the butter and scallions, set aside & cover to keep warm!!
Banana Split Pie (fav in our home!)
- 3/4 cup sliced banana
- 1 (6-ounce) ready-made reduced fat graham cracker piecrust (or make your own healthier version!)
- 1 (8-ounce) can crushed pineapple in juice, well drained ... Read More
- 1 1/3 cups water
- 1 (1 ounce) package chocolate fat-free, sugar-free instant pudding mix
- 2 cups frozen fat-free whipped topping, thawed and divided
- 6 marachino cherries (optional)
Arrange banana slices in bottom of piecrust, and spread crushed pineapple over banana. Combine water and pudding mix in a medium bowl; stir with a whisk until mixture is well blended. Fold in 1/2 cup whipped topping.
Spread pudding mixture evenly over fruit; cover and chill at least 2 hours or freeze 45 minutes. Spread remaining whipped topping over pudding mixture. Garnish pie with cherries, if desired.
YIELD: 6 servings POINTS: 5 EXCHANGES: 2 1/2 starch, 1/2 fruit, 1 fat PER SERVING: CAL 224, FAT 4g
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