September 26, 2009 at 4:08 pm (Main Dish)
Tags: cheese, ham, pasta, peas
Source: Cooking Light March 2008
Yield
8 servings (serving size: 1 1/4 cups)
Ingredients
- 1 pound uncooked medium elbow macaroni
- 1 1/2 cups chopped lean ham
- 1 1/2 cups frozen peas
- Cooking spray
- 1/2 cup finely chopped onion
- 3 cups 2% reduced-fat milk
- 1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese
- 1 cup (4 ounces) shredded Swiss cheese
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 2 (1-ounce) slices white bread
- 2 tablespoons butter, melted
Preparation
1. Preheat oven to 400°.
2. Cook pasta in boiling water 6 minutes. Drain and rinse with cold water; drain. Combine pasta, ham, and peas in a large bowl.
3. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add onion to pan; cook 4 minutes, stirring frequently. Add milk; bring to simmer. Remove from heat; stir in cheeses, salt, and peppers. Pour cheese mixture over pasta mixture; stir to coat. Spoon pasta mixture into a 13 x 9–inch baking dish coated with cooking spray.
4. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and butter in a bowl. Arrange breadcrumb mixture evenly over pasta mixture. Bake at 400° for 20 minutes or until lightly browned.
Nutritional Information
- Calories: 470 (29% from fat)
- Fat: 15.1g (sat 8.5g,mono 4.4g,poly 1.1g)
- Protein: 27g
- Carbohydrate: 56.1g
- Fiber: 3.1g
- Cholesterol: 54mg
- Iron: 2.8mg
- Sodium: 771mg
- Calcium: 393mg
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September 26, 2009 at 4:05 pm (Dessert)
Tags: chocolate, hazelnut
Source: Cooking Light September 2009
Yield
About 12 ounces (serving size: 1 ounce)
Ingredients
- 3/4 cup hazelnuts (about 4 ounces)
- 1/3 cup dried cherries, coarsely chopped
- 2 tablespoons finely chopped crystallized ginger
- 6 ounces bittersweet chocolate, chopped
Preparation
1. Preheat oven to 350°.
2. Place hazelnuts on a baking sheet. Bake at 350° for 20 minutes, stirring once halfway through cooking. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts. Combine nuts, cherries, and ginger in a medium bowl.
3. Place chocolate in a microwave-safe measuring cup. Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds. Add to nut mixture, stirring just until combined. Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour. Break into pieces; serve immediately.
Nutritional Information
- Calories: 139
- Fat: 8.8g (sat 2.5g,mono 3.9g,poly 0.7g)
- Protein: 2.1g
- Carbohydrate: 15.4g
- Fiber: 1.4g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 5mg
- Calcium: 19mg
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September 26, 2009 at 4:04 pm (Snacks)
Tags: almonds, rosemary
Source: Cooking Light September 2009
Yield
2 cups (serving size: about 2 tablespoons)
Ingredients
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chile powder
- 3/4 teaspoon kosher salt
- Dash of ground red pepper
- 1 (10-ounce) bag whole almonds (about 2 cups)
Preparation
1. Preheat oven to 325°.
2. Combine all ingredients in a medium bowl; toss to coat. Arrange nut mixture in a single layer on a baking sheet lined with foil. Bake at 325° for 20 minutes or until lightly toasted. Cool to room temperature.
Nutritional Information
- Calories: 111
- Fat: 9.9g (sat 0.8g,mono 6.3g,poly 2.3g)
- Protein: 3.8g
- Carbohydrate: 3.6g
- Fiber: 2.1g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 94mg
- Calcium: 45mg
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September 26, 2009 at 3:59 pm (Breakfast/Brunch)
Tags: ginger, pumpkin, waffles
Source: Country Living October 2009
Ingredients:
1 1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. ground ginger
1/2 tsp. cinnamon
2 large eggs
1/4 c. buttermilk
1/2 c. canned pumpkin puree (about half a can)
1/2 c. sugar
1/4 tsp. vanilla extract
3 T unsalted butter, melted and cooled
Instructions:
Preheat waffle iron.
Combine flour, baking powder, baking soda, salt, ground ginger and cinnamon in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside.
In another bowl, whisk eggs, buttermilk, pumpkin, sugar, vanilla. Whisk in flour mixture until combined. Stir in butter. Fold in reserved crystallized ginger mixture. Do not overmix.
Scoop about 1/2 c. of the batter into the waffle iron and cook to your desired doneness. Keep the finished waffles in the oven at 200 degrees to stay warm.
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September 26, 2009 at 3:55 pm (Main Dish, Side Dish, Soup)
Tags: butternut squash
Source: Cooking Light September 2009
Yield
4 servings (serving size: about 1 cup soup and 1 toast)
Ingredients
- Soup:
- 1 tablespoon butter
- 3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
- 3/4 cup chopped carrot
- 1/2 cup chopped sweet onion
- 2 1/2 cups fat-free, less-sodium chicken broth
- 1/4 cup half-and-half
- 1/8 teaspoon salt
-
Toasts:
- 4 (1-ounce) slices French bread
- 3 ounces thinly sliced Swiss cheese
Preparation
1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.
2. Preheat broiler.
3. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
4. To prepare toasts, arrange French bread on a baking sheet. Broil for 1 minute or until lightly toasted. Turn bread over, and top evenly with Swiss cheese. Broil for 1 minute or until bubbly. Serve toasts with soup.
Nutritional Information
- Calories: 297
- Fat: 10.7g (sat 6.7g,mono 2.3g,poly 0.4g)
- Protein: 11.8g
- Carbohydrate: 42.4g
- Fiber: 4.9g
- Cholesterol: 33mg
- Iron: 2.3mg
- Sodium: 645mg
- Calcium: 315mg
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September 26, 2009 at 3:53 pm (Side Dish)
Tags: green beans, potatoes
Source: Cooking Light September 2009
Yield
5 servings (serving size: 1 1/2 cups)
Ingredients
- 1 New Mexican chile
- 2 tablespoons canola oil
- 1/2 teaspoon brown mustard seeds
- 1 cup finely chopped onion
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon minced peeled fresh ginger
- 1/4 teaspoon ground turmeric
- 1 pound Yukon gold or red potatoes, cut into 1/2-inch pieces
- 1/2 cup water
- 3/4 teaspoon salt
- 8 ounces green beans, trimmed and cut into 1-inch pieces
- 1/4 cup chopped fresh cilantro
Preparation
1. Place chile in a spice or coffee grinder; process until finely ground (about 1 teaspoon).
2. Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds to pan; sauté 30 seconds or until seeds begin to pop. Add onion; sauté 2 minutes or until lightly browned. Stir in ground chile, garlic, and next 4 ingredients (through turmeric); cook 30 seconds, stirring constantly. Stir in potatoes; cook 2 minutes. Add 1/2 cup water and salt, and bring to a boil. Reduce heat to medium-low and simmer, covered, 8 minutes or until potatoes are tender. Add beans; cover and cook 5 minutes or until beans are crisp-tender. Stir in cilantro.
Nutritional Information
- Calories: 154
- Fat: 5.8g (sat 0.4g,mono 3.3g,poly 1.7g)
- Protein: 3.3g
- Carbohydrate: 22.7g
- Fiber: 3.6g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 379mg
- Calcium: 38mg
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September 26, 2009 at 3:50 pm (Main Dish)
Tags: beef, carrot, roast
Source: Cooking Light October 2009
Yield
6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
Ingredients
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup red wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 cup less-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Dash of ground cloves
- 1 (14 1/2-ounce) can diced tomatoes
- 1 bay leaf
- 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Preparation
Preheat oven to 300°.
Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
Nutritional Information
- Calories: 367 (31% from fat)
- Fat: 12.8g (sat 4.3g,mono 5.8g,poly 0.9g)
- Protein: 29.1g
- Carbohydrate: 33.4g
- Fiber: 3.9g
- Cholesterol: 105mg
- Iron: 4.3mg
- Sodium: 776mg
- Calcium: 76mg
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September 26, 2009 at 3:44 pm (Side Dish)
Tags: asian, cucumber, miso
Source: Cooking Light June 2009
Yield
6 servings (serving size: 4 cucumber spears)
Ingredients
- 1/4 cup white miso (soybean paste)
- 1 tablespoon fresh lime juice
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon dark sesame oil
- 6 medium pickling cucumbers (about 2 1/4 pounds), quartered lengthwise
- Cooking spray
- 1 teaspoon sesame seeds, toasted
- 1/4 teaspoon freshly ground black pepper
Preparation
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add cucumbers to bowl, tossing to coat. Cover and marinate in refrigerator 1 1/2 hours.
2. Prepare grill to medium-high heat.
3. Remove cucumbers from bowl, reserving marinade. Arrange cucumbers in a single layer on grill rack coated with cooking spray; grill for 2 minutes, brushing cucumbers with reserved marinade. Turn cucumbers over, and grill for 3 minutes or until browned, brushing with reserved marinade.
4. Sprinkle cucumbers with sesame seeds and pepper. Serve immediately.
Nutritional Information
- Calories: 54
- Fat: 1g (sat 0.1g,mono 0.3g,poly 0.3g)
- Protein: 3.8g
- Carbohydrate: 8.6g
- Fiber: 3.8g
- Cholesterol: 0.0mg
- Iron: 2.1mg
- Sodium: 360mg
- Calcium: 35mg
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September 26, 2009 at 3:42 pm (Side Dish)
Tags: carrots, maple, tangerine
Source: Cooking Light December 2007
Yield
8 servings (serving size: about 1/2 cup)
Ingredients
- 4 cups (1/8-inch-thick) slices carrot (about 1 1/2 pounds)
- 1/2 cup fresh tangerine juice (about 2 tangerines)
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon maple syrup
- 1 teaspoon butter
- 1/8 teaspoon ground cinnamon
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Combine first 6 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Uncover and cook 10 minutes or until liquid almost evaporates, stirring occasionally. Stir in chives, salt, and pepper.
Nutritional Information
- Calories: 72 (13% from fat)
- Fat: 1g (sat 0.5g,mono 0.2g,poly 0.2g)
- Protein: 1.4g
- Carbohydrate: 15.4g
- Fiber: 3.3g
- Cholesterol: 2mg
- Iron: 0.5mg
- Sodium: 218mg
- Calcium: 45mg
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September 26, 2009 at 3:41 pm (Side Dish)
Tags: carrots, chives, lemon, onions, potatoes
Source: Cooking Light March 2008
Yield
12 servings (serving size: 1 cup)
Ingredients
- 1 1/2 pounds small red potatoes, halved
- 1 1/2 pounds small fingerling potatoes, halved
- 1 pound baby carrots
- 2 medium Vidalia or other sweet onions, each cut into 8 wedges
- 1 tablespoon olive oil
- Cooking spray
- 2 tablespoons chopped fresh chives
- 1 1/2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
1. Preheat oven to 425°.
2. Combine first 5 ingredients in a large bowl; toss well to coat. Arrange vegetables in a single layer on 2 jelly-roll pans coated with cooking spray. Bake at 425° for 30 minutes, turning after 15 minutes or until tender and lightly browned.
3. Combine vegetables, chives, and remaining ingredients in a large bowl; toss gently to coat.
Nutritional Information
- Calories: 129 (9% from fat)
- Fat: 1.3g (sat 0.2g,mono 0.8g,poly 0.2g)
- Protein: 3.1g
- Carbohydrate: 26.3g
- Fiber: 3.2g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 139mg
- Calcium: 23mg
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