Ingredients:
Cakes-
2 slices whole wheat bread
1 lb chicken breast, ground
1/4 cup chopped fresh chives
3 Tbsp low-fat mayonnaise
1 tsp Cajun seasoning
1/4 tsp salt
2 large egg whites
2 tsp canola oil
Aioli-
2 Tbsp low-fat mayonnaise
2 tsp prepared horseradish
1 tsp bottled, minced garlic
1/8 tsp salt
Cakes:
Place bread in a food processor, pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs); set aside
Combine ground chicken breast, chives, 3 Tbsp mayonnaise, seasoning, 1/4 tsp salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet)
Divide mixture into 8 equal portions, shaping each into a 1/2 inch thick patty
Heat oil in a large non-stick skillet over medium heat
Add patties; cook 7 minutes on each side or until done
Aioli:
Combine 2 Tbsp mayonnaise and remaining ingredients in a small bowl
Serve with cakes
Tuesday, April 1, 2008
Meat Loaf "Muffins"
This Cooking Light recipe is a great weeknight dinner - quick and easy!
Ingredients:
1 tsp olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 tsp dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 lb ground beef, extra lean (raw)
1 cup finely crushed saltine crackers (about 20)
2 Tbsp prepared mustard
1 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
2 large eggs
cooking spray
Preheat oven to 350º
Heat the olive oil in a large non-stick skillet over medium-high heat
Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes, cool
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl
Spoon the meat mixture into 12 muffin cups coated with cooking spray
Top each with 2 tsp of ketchup
Bake at 350º for 25 minutes or until a thermometer registers 160º
Let stand for 5 minutes
Ingredients:
1 tsp olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 tsp dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 lb ground beef, extra lean (raw)
1 cup finely crushed saltine crackers (about 20)
2 Tbsp prepared mustard
1 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
2 large eggs
cooking spray
Preheat oven to 350º
Heat the olive oil in a large non-stick skillet over medium-high heat
Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes, cool
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl
Spoon the meat mixture into 12 muffin cups coated with cooking spray
Top each with 2 tsp of ketchup
Bake at 350º for 25 minutes or until a thermometer registers 160º
Let stand for 5 minutes
Cavatappi with Arugula Pesto & Cherry Tomatoes
This Cooking Light pasta is amazing!
If you don't have time to make the pesto, Anne's Italian Basil Pesto works well and is wonderful. Using pre-made pesto is a huge time saver.
A great red wine paring is the 2004 Valpolicella Superiove Zenato.
Ingredients:
Pesto-
5 cups trimmed arugula
1/2 cup (2 oz) grated fresh Parmesan cheese
1/4 cup pine nuts, toasted
1 Tbsp lemon juice
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced
1/3 cup water
2 Tbsp extra virgin olive oil
1 lb uncooked cavatappi pasta
2 cups red & yellow cherry tomatoes, halved (about 3/4 lb)
2 Tbsp pine nuts, toasted
To prepare pesto, combine first 7 ingredients (through garlic clove) in a food processor; process until finely minced
With processor on, slowly pour 1/3 cup of water & oil through food chute; process until well blended
Cook pasta according to directions, omitting salt & fat; drain
Combine pesto, pasta, & tomatoes in a large bowl; toss well
Sprinkle pine nuts over pasta
Serve immediately
If you don't have time to make the pesto, Anne's Italian Basil Pesto works well and is wonderful. Using pre-made pesto is a huge time saver.
A great red wine paring is the 2004 Valpolicella Superiove Zenato.
Ingredients:
Pesto-
5 cups trimmed arugula
1/2 cup (2 oz) grated fresh Parmesan cheese
1/4 cup pine nuts, toasted
1 Tbsp lemon juice
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced
1/3 cup water
2 Tbsp extra virgin olive oil
1 lb uncooked cavatappi pasta
2 cups red & yellow cherry tomatoes, halved (about 3/4 lb)
2 Tbsp pine nuts, toasted
To prepare pesto, combine first 7 ingredients (through garlic clove) in a food processor; process until finely minced
With processor on, slowly pour 1/3 cup of water & oil through food chute; process until well blended
Cook pasta according to directions, omitting salt & fat; drain
Combine pesto, pasta, & tomatoes in a large bowl; toss well
Sprinkle pine nuts over pasta
Serve immediately
Creamy Stove-Top Macaroni & Cheese
Ingredients:
4 cups uncooked medium elbow macaroni
3 Tbsp all-purpose flour
1 tsp salt
1/4 tsp black pepper
2 1/4 cups fat-free milk
1/4 cup (2 oz) less-fat cream cheese, softened
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/2 tsp bottled minced garlic
1 1/4 cups (5 oz) shredded reduced-fat cheddar cheese
Cook pasta according to package directions, omitting salt & fat
Drain and set aside
While pasta cooks, place flour, salt, & pepper in a large saucepan
Add milk, stirring with a whisk until well blended
Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly
Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally
Stir in mustard, Worcestershire, & garlic; simmer 1 minute
Remove from heat
Add cheddar cheese, stirring until cheese melts
Combine pasta & cheese sauce in a large bowl; toss well
4 cups uncooked medium elbow macaroni
3 Tbsp all-purpose flour
1 tsp salt
1/4 tsp black pepper
2 1/4 cups fat-free milk
1/4 cup (2 oz) less-fat cream cheese, softened
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/2 tsp bottled minced garlic
1 1/4 cups (5 oz) shredded reduced-fat cheddar cheese
Cook pasta according to package directions, omitting salt & fat
Drain and set aside
While pasta cooks, place flour, salt, & pepper in a large saucepan
Add milk, stirring with a whisk until well blended
Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly
Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally
Stir in mustard, Worcestershire, & garlic; simmer 1 minute
Remove from heat
Add cheddar cheese, stirring until cheese melts
Combine pasta & cheese sauce in a large bowl; toss well
Pasta au Pistou
This recipe came from People Magazine believe it or not! It is from the December 6, 2006 issue and is wonderful!
Ingredients:
16 oz pasta, such as fusilli or spaghetti
1 large bunch parsley (about 2 cups)
1 cup fresh basil
4 cloves garlic
6 Tbsp freshly grated Parmesan cheese
1/2 tsp salt, plus extra for seasoning
2 Tbsp olive oil, divided
1 medium onion, chopped
28 oz can of diced tomatoes, drained
1 Tbsp brown sugar
Cook the pasta according to the package directions until al dente, then drain and rinse with cold water for 30 seconds
Transfer to a large bowl and keep warm
In a blender or food processor, combine the parsley, basil, garlic, cheese, salt, and 1 Tbsp of olive oil and process until a smooth paste forms
Heat the remaining 1 Tbsp of olive oil in a medium skillet over medium heat
Add the onion and cook, stirring occasionally, for about 7 minutes or until soft
Add the tomatoes and cook for about 5 minutes or until slightly thickened
Reduce heat to medium-low and season to taste with salt
Add brown sugar and cook for 5 - 7 minutes or until thick
Remove from heat and stir in the herb mixture
Toss the pasta with the sauce and serve immediately
Ingredients:
16 oz pasta, such as fusilli or spaghetti
1 large bunch parsley (about 2 cups)
1 cup fresh basil
4 cloves garlic
6 Tbsp freshly grated Parmesan cheese
1/2 tsp salt, plus extra for seasoning
2 Tbsp olive oil, divided
1 medium onion, chopped
28 oz can of diced tomatoes, drained
1 Tbsp brown sugar
Cook the pasta according to the package directions until al dente, then drain and rinse with cold water for 30 seconds
Transfer to a large bowl and keep warm
In a blender or food processor, combine the parsley, basil, garlic, cheese, salt, and 1 Tbsp of olive oil and process until a smooth paste forms
Heat the remaining 1 Tbsp of olive oil in a medium skillet over medium heat
Add the onion and cook, stirring occasionally, for about 7 minutes or until soft
Add the tomatoes and cook for about 5 minutes or until slightly thickened
Reduce heat to medium-low and season to taste with salt
Add brown sugar and cook for 5 - 7 minutes or until thick
Remove from heat and stir in the herb mixture
Toss the pasta with the sauce and serve immediately
Capellini with Spinach and Pine Nuts
Ingredients:
12 oz capellini pasta
1 cup of pine nuts
1/2 cup extra virgin olive oil
4 large cloves of garlic, minced
3/4 tsp hot chili flakes
18 oz washed and trimmed spinach leaves, coarsely chopped
4 Tbsp (1/2 stick) butter, at room temperature
1/2 cup grated Parmesan cheese
salt & pepper
Cook pasta according to directions
Meanwhile, in a wok or large skillet, sauté pine nuts until golden
Remove and set aside
In the same pan, heat olive oil and sauté garlic and pepper flakes for 1 minute
Stir in spinach and toss over high heat until wilted, 2 - 3 minutes - do not over cook or it will stick together
Drain pasta, put in pasta bowl
Add butter, spinach mixture, Parmesan cheese, pine nuts, salt, & pepper to taste
Toss well and serve immediately
12 oz capellini pasta
1 cup of pine nuts
1/2 cup extra virgin olive oil
4 large cloves of garlic, minced
3/4 tsp hot chili flakes
18 oz washed and trimmed spinach leaves, coarsely chopped
4 Tbsp (1/2 stick) butter, at room temperature
1/2 cup grated Parmesan cheese
salt & pepper
Cook pasta according to directions
Meanwhile, in a wok or large skillet, sauté pine nuts until golden
Remove and set aside
In the same pan, heat olive oil and sauté garlic and pepper flakes for 1 minute
Stir in spinach and toss over high heat until wilted, 2 - 3 minutes - do not over cook or it will stick together
Drain pasta, put in pasta bowl
Add butter, spinach mixture, Parmesan cheese, pine nuts, salt, & pepper to taste
Toss well and serve immediately
Sweet Potato Pie
Ingredients:
1 1/2 cups of mashed sweet potatoes
1 stick of butter, melted
1 1/2 cups of sugar
3 Tbsp flour
2 eggs
2/3 cup of evaporated milk
1 tsp lemon extract
1 tsp vanilla
Boil sweet potatoes until tender - mash & blend with a hand mixer
Combine all ingredients & pour into a 9" unbaked pie shell
Bake at 375º for 45 minutes, check with a silver knife
1 1/2 cups of mashed sweet potatoes
1 stick of butter, melted
1 1/2 cups of sugar
3 Tbsp flour
2 eggs
2/3 cup of evaporated milk
1 tsp lemon extract
1 tsp vanilla
Boil sweet potatoes until tender - mash & blend with a hand mixer
Combine all ingredients & pour into a 9" unbaked pie shell
Bake at 375º for 45 minutes, check with a silver knife
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