July 27th, 2008 by alice
Tags: Artichoke, Fettucini, Tuna
INGREDIENTS
- 1lbfettuccine, cooked and drained
- 4teaspoonsmargarine, melted
- 2 (11 ounce)cansfat-free cream of mushroom soup
- 2 (6 ounce)canstuna in water, drained
- 1 (14 ounce)canartichoke hearts, drained
- 1/2cupred onions, diced and sauteed
- 1/2cup dicedcelery, sauteed
- 1/2cupwater chestnuts, sliced and drained
- 1cupfrozen peas, thawed
- 1tablespoonLea & Perrins Worcestershire Sauce
- 1teaspoon mincedroasted garlic
- 1/2teaspoonpepper
- 1cuppanko
DIRECTIONS
- Preheat oven to 350*.
- combined all ingredients and place in a glass baking dish 9×13 that has been sprayed with a non stick spray.
- Top with Panko bread crumbs.
- Cover with foil and bake for 20 minute.
- Then uncover for 15min. and continue baking until bread crumbs are toasted.
- Serve with Salad and a fat free bread of your choice.
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July 27th, 2008 by alice
Tags: Apple, Bread, Pudding
INGREDIENTS
- 3cupsdry bread cubes(4 slices bread)
- 1 1/2cupsapplesauce
- 1/8teaspooncinnamon
- 1dashnutmeg
- 2tablespoonsbutter
- 2eggs, beaten
- 2cupslow-fat milk
- 1/2cupsugar
- 1/2teaspoonvanilla
- 1dashsalt
- ground cinnamon
DIRECTIONS
- Preheat oven to 350 degrees.
- In a buttered 8″ x 8″ x 2″ baking pan, layer half the dry bread cubes.
- In another dish, combine applesauce with 1/2 t cinnamon and nutmeg. Spread over bread cubes.
- Layer remaining bread cubes atop. Dot with butter.
- Combine egg, milk, sugar, vanilla and salt. Pour over bread mixture.
- Lightly sprinkle cinnamon over top.
- Bake 55 to 60 minutes, until a knife inserted just off center comes out clean.
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July 27th, 2008 by alice
Tags: Chicken, Eggplantubergine, Parmesan, Zucchini
INGREDIENTS
- 16ouncesboneless chicken breasts(or 4 breasts)
- 8sliceseggplants(1/2 inch slices)
- 8sliceszucchini(1/2 inch slices)
- 3beefsteak tomatoes, diced or24 ouncesthick & chunky salsa
- 1cuppanko
- 16ounces shreddedfat free mozzarella cheese
- 2tablespoonsfat-free parmesan cheese
- 1/2teaspoon mincedroasted garlic
- 1teaspoonpaprika
DIRECTIONS
- Slice chicken breasts in half so they are thin. Get 8 pieces to grill.
- Grill chicken, eggplant and zucchini until tender (I use my George Foreman grill).
- Preheat oven to 350°F.
- Spray a 9×13-inch baking dish with a nonstick spray.
- Layer chicken, eggplant, and zucchini horizontally or sideways covering the bottom of the baking dish.
- Add garlic and paprika to the tomatoes or salsa and pour over the layers of chicken and vegetables.
- Next add panko bread crumbs and mozzarella on top of the diced tomatoes, and then sprinkle on the Parmesan cheese.
- Cover and bake until hot and bubbly, about 20 to 30 minutes depending on your oven.
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July 27th, 2008 by alice
Tags: Cinnamonpples, Maple, Mustard, Pork, Tenderloins
INGREDIENTS
- 2 (3/4 lb)pork tenderloins, marinated in
- honey mustard dressing
- cooking spray
- 3tablespoonsDijon mustard
- 6tablespoonsmaple syrup, divided
- 1tablespoonfresh rosemary, chopped
- 1/2teaspoonsalt
- 1/2teaspoonblack pepper
- 3-4granny smith apples, peeled and thinly sliced
- 2tablespoonsbutter
- 1teaspooncinnamon
- rosemary sprigs (optional)
DIRECTIONS
- Preheat oven to 425°.
- Trim any fat from pork.
- Combine mustard, 2 tbs. syrup, chopped rosemary, salt, and pepper in a small bowl; brush over pork (if possible, let it marinate).
- Place pork on a broiler pan coated with cooking spray.
- Insert meat thermometer into thickest part of pork and bake at 425° for 25 minutes or until thermometer registers 160° (slightly pink).
- Place a nonstick skillet coated with cooking spray over medium-high heat until hot.
- Add apples, butter, and cinnamon; sauté 5 minutes.
- Reduce heat to medium-low; add 4 tbs. maple syrup.
- Simmer 10 minutes or until apple is tender, stirring occasionally.
- Cut pork crosswise into slices; spoon apple over pork. Garnish with rosemary sprigs, if desired.
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July 27th, 2008 by alice
Tags: Cheesepie, Chocolate, Swirled, Vanilla
INGREDIENTS
- 2 (8 ounce)packageslow-fat cream cheese, softened
- 1/2cupsugar
- 1teaspoonvanilla
- 2eggs
- 1graham cracker crumb crust
- 1cupdark chocolate chips
- 1/4cuplow-fat milk
DIRECTIONS
- Preheat oven to 350 degrees.
- Beat cream cheese, sugar and vanilla in mixer bowl until well blended.
- Add eggs; mix thoroughly. Spread 2 cups batter in crumb crust.
- Place chocolate chips in medium microwave-safe bowl. Microwave on high 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth.
- Drop chocolate batter by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
- Bake 30 to 45 minutes or until center is almost set.
- Cool; refrigerate several hours or overnight.
- Cover; refrigerate leftovers.
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