Ingredients:
* 1 pork tenderloin (about 1-1/4 pounds)
* 2 teaspoons sodium-free chicken grilling blend (such as Mrs. Dash)
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 12 ounces green beans, ends trimmed
* 1 tablespoon olive oil
* 1 small onion, chopped
* 1-1/2 cup frozen blueberries, thawed
* 1/4 cup cider vinegar
* 1 teaspoon sugar
* 1/2 teaspoon dried thyme
Directions:
1. Heat oven to 400°F. Rub pork with chicken seasoning and 1/4 teaspoon each salt and pepper and place in a roasting pan. Roast at 400°F for 25 minutes, until internal temperature registers 155°F.
2. When 10 minutes of cooking time remain, remove pan and spread green beans around pork; drizzle with 1/2 tablespoon olive oil. Stir beans and return pan to oven.
3. Heat remaining 1/2 tablespoon olive oil in a small saucepan over medium-high heat. Cook onion 3 minutes. Add blueberries, vinegar, sugar, thyme and remaining 1/4 teaspoon each salt and pepper to saucepan; cook for 5 minutes or until thickened. Serve pork with sauce.
This was last nights dinner and it was very good! My pork took a bit longer to reach the temperature then 25 minutes but that just could be a problem with my oven. This did not require much effort on my part for a full and complete meal. I would definitely recommend this. This recipe is from an older issue of Family Circle.
Thursday, January 28, 2010
Tuesday, January 12, 2010
White Pita Pizzas
Ingredients:
2 whole wheat pitas, split horizontally into 2 halves each
1 cup fat free ricotta cheese
3/4 cup shredded reduced fat mozzarella cheese
1/4 cup grated parmesan cheese
1 clove garlic minced
4 tablespoons Pesto
Directions:
1. Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.
2. Place the pita halves on a prepared baking sheet and bake for 4 minutes. Remove from the oven and cool for 5 minutes.
3. Meanwhile combine the ricotta, mozzarella, Parmesan, and garlic in a bowl. Spread 1/4 over each pita. Spread one tablespoon of pesto over the cheese on each pita. Bake for 6-7 minutes or until the cheese is melted.
Oh boy these are good. They even satisfy picky peoples need for pizza. (both my toddler and husband were a fan) These are classified as a snack in the Flat Belly Diet Cookbook but you could serve half or one with some soup or chili for a full meal.
2 whole wheat pitas, split horizontally into 2 halves each
1 cup fat free ricotta cheese
3/4 cup shredded reduced fat mozzarella cheese
1/4 cup grated parmesan cheese
1 clove garlic minced
4 tablespoons Pesto
Directions:
1. Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.
2. Place the pita halves on a prepared baking sheet and bake for 4 minutes. Remove from the oven and cool for 5 minutes.
3. Meanwhile combine the ricotta, mozzarella, Parmesan, and garlic in a bowl. Spread 1/4 over each pita. Spread one tablespoon of pesto over the cheese on each pita. Bake for 6-7 minutes or until the cheese is melted.
Oh boy these are good. They even satisfy picky peoples need for pizza. (both my toddler and husband were a fan) These are classified as a snack in the Flat Belly Diet Cookbook but you could serve half or one with some soup or chili for a full meal.
Baked Eggplant and Ground Beef
Ingredients:
4 cups thinly sliced eggplant
1 onion thinly sliced
2 cloves roasted garlic minced
vegetable oil cooking spray
12 ounces lean ground beef
1 tablespoon fresh oregano
1/2 teaspoon cinnamin
1/2 teaspoon cumin
1/8 teaspoon salt
black pepper to taste
1 cup tomato sauce
1/2 cup water
Directions:
1. Preheat the oven to 375 degrees. Heat a heavy bottomed skillet over medium heat.
2. Coat the eggplant, onion, and roasted garlic with cooking spray. Place on a sheet pan and cook in the oven for 15 minutes.
3. Coat the hot skillet with cooking spray. Cook the beef in the skillet, stirring often until browned about 5 minutes. Stir in the oregano, cinnamin, cumin, salt and pepper.
4. Coat a square 9 inch pan with cooking spray. Pour in 1/2 cup tomato sauce and top with 1/2 eggplant mixture, 1/2 beef mixture, the remaining 1/2 eggplant mixture and the beef mixture. Pour in the remaining 1/2 cup tomato sauce. Pour water around the edges of the pan.
5. Cook in the oven for 40 minutes and serve.
This was good. I liked it. You only need one eggplant to make this recipe. U could however easily double this recipe and use two eggplants. This one can take a while to make though because you would definitely need at least two cookie sheets to bake all the eggplant as suggested. I did not use any roasted garlic in my version and I used canned marinara sauce from Trader Joes. This recipe is from The Best Life Diet Cookbook.
4 cups thinly sliced eggplant
1 onion thinly sliced
2 cloves roasted garlic minced
vegetable oil cooking spray
12 ounces lean ground beef
1 tablespoon fresh oregano
1/2 teaspoon cinnamin
1/2 teaspoon cumin
1/8 teaspoon salt
black pepper to taste
1 cup tomato sauce
1/2 cup water
Directions:
1. Preheat the oven to 375 degrees. Heat a heavy bottomed skillet over medium heat.
2. Coat the eggplant, onion, and roasted garlic with cooking spray. Place on a sheet pan and cook in the oven for 15 minutes.
3. Coat the hot skillet with cooking spray. Cook the beef in the skillet, stirring often until browned about 5 minutes. Stir in the oregano, cinnamin, cumin, salt and pepper.
4. Coat a square 9 inch pan with cooking spray. Pour in 1/2 cup tomato sauce and top with 1/2 eggplant mixture, 1/2 beef mixture, the remaining 1/2 eggplant mixture and the beef mixture. Pour in the remaining 1/2 cup tomato sauce. Pour water around the edges of the pan.
5. Cook in the oven for 40 minutes and serve.
This was good. I liked it. You only need one eggplant to make this recipe. U could however easily double this recipe and use two eggplants. This one can take a while to make though because you would definitely need at least two cookie sheets to bake all the eggplant as suggested. I did not use any roasted garlic in my version and I used canned marinara sauce from Trader Joes. This recipe is from The Best Life Diet Cookbook.
Monday, January 11, 2010
Green Beans with Tomatoes and Feta
Ingredients:
Two 7.4 ounce boxes Cascadian Farm frozen organic French cup green beans with toasted almonds
1 tablespoon olive oil
1 medium onion sliced
2 cloves garlic finely chopped
One 14.5 ounce can diced tomatoes
1 teaspoon chopped fresh oregano leaves undrained
1/8 teaspoon crushed red pepper if desired
1/3 cup crumbled feta cheese
Directions:
1. Cook beans as directed on box, reserving almonds; drain.
2. Meanwhile in a 10 inch skillet, heat olive oil over medium heat. Cook the onion and garlic in olive oil for 3 to 4 minutes, stirring frequently, until the onion is crisp-tender. Stir in the tomatoes, oregano, and red pepper. Heat until boiling. Reduce the heat; simmer, uncovered, for about 5 minutes, stirring occasionally, until thickened and most of the liquid is evaporated.
3. Spoon the drained beans into a serving platter; top with the tomato mixture. Sprinkle with feta cheese and the reserved almonds.
This recipe is from the Best Life Diet book. I was not able to find the exact beans they asked for so i just used frozen french cut green beans. I loved the addition of feta cheese to the bean mixture. Really good! Another easy healthy veggie side dish
Two 7.4 ounce boxes Cascadian Farm frozen organic French cup green beans with toasted almonds
1 tablespoon olive oil
1 medium onion sliced
2 cloves garlic finely chopped
One 14.5 ounce can diced tomatoes
1 teaspoon chopped fresh oregano leaves undrained
1/8 teaspoon crushed red pepper if desired
1/3 cup crumbled feta cheese
Directions:
1. Cook beans as directed on box, reserving almonds; drain.
2. Meanwhile in a 10 inch skillet, heat olive oil over medium heat. Cook the onion and garlic in olive oil for 3 to 4 minutes, stirring frequently, until the onion is crisp-tender. Stir in the tomatoes, oregano, and red pepper. Heat until boiling. Reduce the heat; simmer, uncovered, for about 5 minutes, stirring occasionally, until thickened and most of the liquid is evaporated.
3. Spoon the drained beans into a serving platter; top with the tomato mixture. Sprinkle with feta cheese and the reserved almonds.
This recipe is from the Best Life Diet book. I was not able to find the exact beans they asked for so i just used frozen french cut green beans. I loved the addition of feta cheese to the bean mixture. Really good! Another easy healthy veggie side dish
Chicken Curry
Ingredients:
1 tablespoon vegetable oil
2 tablespoons all purpose flour
1 tablespoon curry powder
1 teaspoon ground cumin
1/4 teaspoon salt
4 (3 ounce) thin sliced skinless chicken breasts (1/4inch thick)
1/2 cup orange juice
1/2 cup low sodium chicken broth or water
2 tablespoons mango chutney
1/4 cup fat free sour cream
2 tablespoons chopped cilantro
Directions:
1. In a large nonstick skillet, heat the oil. In a large sealable plastic bag, mix the flour, curry powder, cumin and salt. Add the chicken and shake to coat.
2. Transfer the chicken to a skillet, shaking off any excess flour (reserve the remaining flour) saute until cooked through, about three minutes on each side. Transfer the chicken to a platter and keep warm.
3. Stir the excess flour into the skillet, mixing with the pan juices. Gradually add the orange juice and broth, stirring constantly and scraping up the browned bits from the bottom of a skillet; stir in the chutney. Bring to a boil and cook, stirring constantly, until the mixture thickens, about 1 minute. Stir in sour cream until blended; simmer 30 seconds. Spoon the sauce over the chicken and sprinkle with the cilantro (if using).
This recipe is soo soo good! I definitely recommend it. Very flavorful. I served this over brown rice. It is from a weight watchers cookbook so it is healthy too. Easy and doesn't require too many ingredients either. I must warn you though that the chutney is around 5 dollars. It will allow you to make this recipe many times though.
1 tablespoon vegetable oil
2 tablespoons all purpose flour
1 tablespoon curry powder
1 teaspoon ground cumin
1/4 teaspoon salt
4 (3 ounce) thin sliced skinless chicken breasts (1/4inch thick)
1/2 cup orange juice
1/2 cup low sodium chicken broth or water
2 tablespoons mango chutney
1/4 cup fat free sour cream
2 tablespoons chopped cilantro
Directions:
1. In a large nonstick skillet, heat the oil. In a large sealable plastic bag, mix the flour, curry powder, cumin and salt. Add the chicken and shake to coat.
2. Transfer the chicken to a skillet, shaking off any excess flour (reserve the remaining flour) saute until cooked through, about three minutes on each side. Transfer the chicken to a platter and keep warm.
3. Stir the excess flour into the skillet, mixing with the pan juices. Gradually add the orange juice and broth, stirring constantly and scraping up the browned bits from the bottom of a skillet; stir in the chutney. Bring to a boil and cook, stirring constantly, until the mixture thickens, about 1 minute. Stir in sour cream until blended; simmer 30 seconds. Spoon the sauce over the chicken and sprinkle with the cilantro (if using).
This recipe is soo soo good! I definitely recommend it. Very flavorful. I served this over brown rice. It is from a weight watchers cookbook so it is healthy too. Easy and doesn't require too many ingredients either. I must warn you though that the chutney is around 5 dollars. It will allow you to make this recipe many times though.
Monday, January 4, 2010
Upside-down Pizza
Ingredients:
2 cups Hunt's no-added-sugar spaghetti sauce (divided)
12 oz 96/4 super lean ground beef
1 cup FF mozzarella cheese
3/4 cup Heart Smart Bisquick
1/3 cup + 1 Tbsp FF milk
3 Tbsp egg beaters
*optional for pepperoni and hamburger version*
8 oz 96/4 super lean ground beef (in place of the 12 oz)
2 servings Hormel turkey pepperoni (diced)
Directions:
Pre-heat oven to 400 degress (425 for high altitude). Fry up the ground beef and season with a little black pepper if desired (no salt needed). Stir together pepperoni pieces and ground beef, if making the pepperoni version. Spray the inside of an 8x8 square baking dish. Pour 1 cup spaghetti sauce in the bottom of the dish. Spoon on ground beef or beef/pepperoni mixture on top of the sauce. Pour 1 more cup sauce over the top of the meat. Top with 1 cup FF mozzarella. Mix together the Bisquick, milk, and egg beaters and pour evenly on top of the cheese. Bake for 25-30 min, or until golden brown. Serves 4.
i do not know where to find fat free mozzarella so i used reduced fat. I did the 8 oz of lean ground beef with two servings of turkey pepperoni. I really like this. It is very good and very easy to make. I found this recipe on this blog: http://amysmithr.blogspot.com/2005/08/how-i-do-ns-with-my-own-food.html
It is also kid friendly because it tastes like pizza.
2 cups Hunt's no-added-sugar spaghetti sauce (divided)
12 oz 96/4 super lean ground beef
1 cup FF mozzarella cheese
3/4 cup Heart Smart Bisquick
1/3 cup + 1 Tbsp FF milk
3 Tbsp egg beaters
*optional for pepperoni and hamburger version*
8 oz 96/4 super lean ground beef (in place of the 12 oz)
2 servings Hormel turkey pepperoni (diced)
Directions:
Pre-heat oven to 400 degress (425 for high altitude). Fry up the ground beef and season with a little black pepper if desired (no salt needed). Stir together pepperoni pieces and ground beef, if making the pepperoni version. Spray the inside of an 8x8 square baking dish. Pour 1 cup spaghetti sauce in the bottom of the dish. Spoon on ground beef or beef/pepperoni mixture on top of the sauce. Pour 1 more cup sauce over the top of the meat. Top with 1 cup FF mozzarella. Mix together the Bisquick, milk, and egg beaters and pour evenly on top of the cheese. Bake for 25-30 min, or until golden brown. Serves 4.
i do not know where to find fat free mozzarella so i used reduced fat. I did the 8 oz of lean ground beef with two servings of turkey pepperoni. I really like this. It is very good and very easy to make. I found this recipe on this blog: http://amysmithr.blogspot.com/2005/08/how-i-do-ns-with-my-own-food.html
It is also kid friendly because it tastes like pizza.
Wednesday, November 4, 2009
Three-Cheese Chicken Penne Pasta Bake
Ingredients:
1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Directions:
HEAT oven to 375ºF.
COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
This is a recipe from the Kraftfoods website. It is delicious! Also popular with the kidlet because its pasta. I will definitely make this one again!!
1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Directions:
HEAT oven to 375ºF.
COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
This is a recipe from the Kraftfoods website. It is delicious! Also popular with the kidlet because its pasta. I will definitely make this one again!!
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