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Recipes
Eggplant Rollatini - Recipe.com
By pattie_d
A quick stint on the grill gives eggplant slices a pleasing hint of smoke
- 2 medium-sizeeggplant (about 2-1/4 pounds total)
- 1/2 teaspoonsalt
- 1-1/2 cupsshredded part-skim mozzarella cheese
- 1 cuppart-skim ricotta cheese
- 1 egg yolk
- 1/8 teaspoondried Italian seasoning
- 1/8 teaspoonground black pepper
- 1 jar (12 ounces) roasted red peppers, drained, or homemade fresh-roasted peppers, if desired
- 1-1/2 cupsprepared low-fat marinara sauce
- 2 tablespoonsgrated Parmesan cheese
Rocco Dispirito’s Fudgy Fruit & Nut Bars
By pattie_d
Preheat the oven to 350°F
- 15 oz canned black beans, rinsed and drained
- 1/4 cup unsweetened cocoa powder
- 1 tsp expresso powder
- 3/4 cup liquid egg substitute
- 3 tbsp whole wheat pastry flour
- 3/4 cup agave nectar
- 1 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Sherried Winter Squash Bisque
By pattie_d
Other varieties of sweet yellow-fleshed winter squash-such as acorn squash-are perfect for this soup
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 2-pound butternut squash, peeled, cubed (about 6 cups) (can use frozen)
- 1 14 1/2-ounce can diced tomatoes, drained
- 2 tablespoons dry Sherry
- 2 1/2 cups (or more) canned vegetable broth
- 2/3 cup nonfat milk
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- Nonfat plain yogurt
- Fresh thyme sprigs
Light Lemon Cake
By pattie_d
1. Heat oven to 350ºF. Coat a 12-cup bundt pan with nonstick spray
- Calories 189
- Total Fat 5g
- Saturated Fat 3g
- Cholesterol 37mg
- Sodium 183mg
- Total Carbohydrates 33g
- Dietary Fiber 0
- Protein 3g
- Light Lemon Cake
- By Donna Meadow from Woman's Day | April 1, 2006
- Active Time: 15 minutes
- Total Time: 1 hour
- 1 cup plain nonfat yogurt
- 1/4 cup lemon juice (grate zest first)
- 1 1/3 cups sugar
- 5 Tbsp plus 1 tsp (1/3 cup) butter
- 1 Tbsp grated lemon zest
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs plus white of 1 large egg
- 2 1/4 cups cake flour
Escarole and Bean Soup
By pattie_d
Recipe courtesy Giada De Laurentiis
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 pound escarole, chopped
- Salt
- 4 cups low-salt chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (1-ounce) piece Parmesan
- Freshly ground black pepper
- 6 teaspoons extra-virgin olive oil
- Serving suggestion: crusty bread
Blueberry Clafouti
By pattie_d
Preheat oven to 350 degrees F
- 1 1/2 pints blueberries, washed and drained
- 4 eggs
- 1 cup sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- Pinch fine salt
- Powdered sugar, for dusting
Lizzie's Granola
By pattie_d
Preheat the oven to 325 degrees F
- 4 cups rolled oats
- 2 cups unsweetened coconut
- 2 cups slivered almonds
- 1 cup cashews
- 3/4 cup olive oil
- 1/2 cup honey
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 2 cups of your favorite dried fruit, such as dates and dried cherries, chopped
Vietnamese Style Rice Noodle "Patties" with Nuoc Cham, Lettuce and Herb Basket, Pickled Vegetables and Crispy Shallots
By pattie_d
Combine the water, sugar, vinegar and spices for the pickled vegetables in a small saucepan
- For the pickled vegetables:
- Prep Time:30 minInactive Prep Time:-Cook Time:10 min
- 1 cup water
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 pinch salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon red pepper flakes
- 2 carrots, shredded
- 1 small daikon radish, shredded
- 1 bunch scallions, trimmed and quartered lengthwise
- For the nuoc cham:
- 2 cloves garlic
- 1 fresh red chili pepper or 1 teaspoon sambal sauce
- 2 teaspoons sugar
- 1 lime, juiced, or more to taste
- 2 tablespoons Vietnamese fish sauce (nuoc nam)
- 2 tablespoons water or more to taste
- For the noodles, lettuce and herbs:
- 3 1/2 ounces Vietnamese rice vermicelli
- 4 tablespoons rice flour
- 1 head red or green leaf lettuce, washed and separated
- 1 bunch cilantro, washed and trimmed
- 1 bunch opal basil, washed and trimmed
- 1 bunch mint
- 1/4 pound bean sprouts
- For the grilled shrimp:
- 2 pounds medium shrimp, peeled and deveined
- Salt and freshly ground black pepper
- Peanut or vegetable oil
- For the crispy shallots:
- 1 cup peanut oil
- 5 to 6 shallots, peeled and sliced into thin rounds
- Salt
- Hoisin sauce, for serving, optional
- Sriracha sauce, for serving, optional
Papaya, Shrimp, and Soba Salad
By pattie_d
In a large pot of rapidly boiling salted water, cook soba noodles until al dente according to package instructions;...
- Prep: 30 minutes Total: 30 minutes
- If you decide to make this dish ahead of time, add the final papaya and cilantro just before serving.
- Per serving: 630 calories; 34 g protein; 26 g fat; 68 g carbs; 7 g fiber.
- Coarse salt and ground pepper
- 8 ounces soba noodles
- 1/3 cup tamarind concentrate
- 2 tablespoons light-brown sugar
- 1/4 cup light olive oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon cayenne pepper
- 1 cup fresh cilantro leaves, plus more for garnish
- 1 small red onion, halved and thinly sliced
- 1 papaya (about 1 pound), peeled, seeds removed, quartered lengthwise, and thinly sliced crosswise
- 1/2 cup salted peanuts, coarsely chopped
- 3 cloves garlic, thinly sliced
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon ground coriander
Carron's "Killer" Cookies
By pattie_d
These cookies, by Carron Findley of Los Gatos, California, helped her bake sale raise more than $1,200 in one day!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable shortening
- 1 cup granulated sugar
- 1 cup light-brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups old-fashioned oats
- 2 cups Rice Krispies cereal
- 1 cup sweetened flake coconut
- 1 6-ounce bag semisweet chocolate chips