April 18th, 2008 by alice
Tags: Cheese, Fettuccine, Goat, Peppers
INGREDIENTS
- 8sun-dried tomatoes
- 1tablespoonolive oil
- 1cupscallions, sliced
- 2garlic cloves, minced
- 1mediumred bell pepper
- 1mediumyellow bell pepper
- 1/4cupchicken broth
- 1/4cupfresh basil, slivered
- 10smallkalamata olives
- 1tablespooncapers, drained & rinsed
- 2teaspoonsdried oregano
- 4 1/2ouncesgoat cheese, crumbled
- 12ouncesfettuccine pasta, cooked and kept warmed
DIRECTIONS
- Cut the bell pepper into thin slices and set aside.
- Pit and coarsely chop olives and set aside.
- Place tomatoes in shallow pan and cover with boiling water for 2 minutes. Drain, reserving 1/4 cup of the liquid.Thinly slice tomatoes and set aside.
- Heat oil in a large nonstick skillet; add scallions and garlic.Stir frequently while cooking for 2 minutes.Add peppers, and cook for 3 minutes or until just tender.
- Add chicken broth and cook until most of the liquid has evaporated.Reduce heat, then add tomatoes and the reserved liquid, basil, olives, capers and oregano.Simmer for 5 minutes.
- Put fettuccine in a large serving bowl; add goat cheese and toss until melted.Add pepper mixture and toss until mixed well.
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April 18th, 2008 by alice
Tags: Beans, Green, Mushrooms, Shiitake
INGREDIENTS
- 6tablespoonsbutter, 3/4 stick
- 8ouncesfresh shiitake mushrooms, stemmed, caps sliced
- 2shallots, chopped
- 2garlic cloves, minced
- 2lbsgreen beans, slender, trimmed
- 2/3cuplow sodium chicken broth
- salt, to taste
- fresh ground black pepper, to taste
DIRECTIONS
- Melt 3 tablespoons butter in large nonstick skillet over medium-high heat.
- Add shiitake mushrooms and sauté until tender, about 5 minutes.
- Transfer mushrooms to medium bowl.
- Melt remaining 3 tablespoons butter in same skillet.
- Add shallots and garlic and sauté until tender, about 2 minutes.
- Add green beans and toss to coat with butter.
- Pour broth over green bean mixture.
- Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes.
- Stir in shiitake mushrooms.
- Season to taste with salt and pepper.
- Transfer to platter and serve.
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April 18th, 2008 by alice
Tags: , Beef, Chili, Cooker, Slow, Watchers, Weight
INGREDIENTS
- 1lbextra lean ground beefor ground turkey
- 1tablespoon mincedfresh garlic
- 1largered bell pepper, seeded and diced
- 1largegreen bell pepper, seeded and diced
- 2tablespoonschili powder
- 2teaspoonscumin
- 1 (28 ounce)cancrushed tomatoes
- 1 (15 ounce)canred kidney beans(rinsed and drained)
- 1sweet onion, chopped
- 1/4cup canned dicedchilies, seeded and finely chopped or1 fresh jalapeno pepper, seeded and finely chopped
- 2tablespoonstomato paste
- black pepper
DIRECTIONS
- Cook the ground beef and garlic in a nonstick skillet breaking apart the meat with a spoon until well browned; drain off any fat very well, then return to skillet.
- Add in the bell peppers; cook until softened (about 5 minutes).
- Add in the chili powder and cumin and stir to coat.
- In the slow cooker, mix together tomatoes, beans, sweet onion, chilies and tomato paste, then stir in the beef mixture.
- Cover and cook on HIGH until flavors are blended (about 4-5 hours).
- Season with black pepper.
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April 18th, 2008 by alice
Tags: , Ricotta
INGREDIENTS
- 1lb freshricotta cheese
- 1largeegg
- 1/3cup finely gratedpecorino romano cheese, plus additional
- pecorino romano cheese, for serving
- 1/2teaspoonsalt
- 1pinchwhite pepper
- 3/4cupall-purpose flour, plus additional
- all-purpose flour, for coating
DIRECTIONS
- Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
- Beat egg, 1/3 cup Pecarino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour.
- Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet.
- Cook gnudi in large pot of boiling, salted water until very tender, about 8 minutes.
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April 18th, 2008 by alice
Tags: , Creabaked, Tacos, Watchers, Weight
INGREDIENTS
- 8ounceslean ground turkeyor lean ground beef
- 1green bell pepper, seeded and chopped
- 1mediumonion, finely chopped
- 1tablespoon mincedfresh garlic(or to taste)
- black pepper
- salt (optional)
- 3tablespoonswater
- 2tablespoonstaco seasoning mix
- 6 (6 inch)flour tortillas
- 1cup shredded kraftreduced-fat cheddar cheese
- 1 (10 ounce)canHealthy Request cream of mushroom soup, undiluted
- 1/3cupskim milk
- 2cups shreddedlettuce
- 1large firmtomato, chopped
- 6tablespoonsnonfat sour cream
DIRECTIONS
- Set oven to 325 degrees.
- Spray a 9-inch baking dish with cooking spray.
- In a large non-stick skillet sprayed with cooking spray, cook meat with onion, garlic and bell pepper with until browned; drain fat well, then return to skillet.
- Add in the taco seasoning mix and water; bring to a boil and simmer over medium-low heat stirring for 10 minutes.
- Evenly divide the meat mixture between the 6 tortillas.
- Roll up tortillas and place seam-side down into the prepared baking dish.
- Evenly sprinkle the shredded cheese over the top.
- In a bowl mix together the mushroom soup with milk; drizzle evenly over the top of tortillas.
- Bake uncovered for 20-25 minutes (do not over bake or tortillas will become soggy, bake only until heated through and cheese has melted).
- For each serving place 1 tortilla on a plate, sprinkle with 1/3 cup shredded lettuce and chopped tomatoes.
- Garnish with 1 tablespoon fat-free sour cream.
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