February 28th, 2009 by alice
Tags: Pizza, Popcorn
INGREDIENTS
- 3quarts freshlypopped corn
- 1/2cupbutter, melted
- 1/2teaspoondried oregano
- 1/2teaspoondried basil
- 1/8teaspoondried red pepper flakes
- 1/2teaspoongarlic salt
- 2tablespoonsparmesan cheese
DIRECTIONS
- While popcorn is popping melt butter and add next 5 ingredients.
- Toss well and top with Parmesan cheese.
- Now find a good movie and enjoy!
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February 28th, 2009 by alice
Tags: Chicken, Cups, Italian, Lettuce, Salad
INGREDIENTS
- 10cups coarsely shreddedcooked chicken(from about 3 purchased roasted whole chickens)
- 2cupsroasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
- 1 1/4cups paper-thin slicesred onions
- 3/4cup choppedfresh Italian parsley
- 3/4cupslivered almonds, toasted
- 1/2cup drainedcapers
-
1 1/2 cups red wine vinegar and oil salad dressing
- 1/2cupred wine vinegar
- 1/4cuplemon juice
- 2teaspoonshoney
- 2teaspoonssalt
- fresh ground black pepper
- 1cupolive oil
- salt & freshly ground black pepper
- 24butter lettuce leaves(from about 3 large heads)
- 4ouncesfresh parmesan cheese, shaved with vegetable peeler
DIRECTIONS
- Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
- Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
- Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
- Red Wine Vinaigrette:
- Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
- Yield: 1 3/4 cups.
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February 28th, 2009 by alice
Tags: Power, Waffles
INGREDIENTS
- 1 1/2cupsold-fashioned oatmeal
- 1cupwhole wheat flour
- 1/4cupsoya granules
- 1teaspoonbaking soda
- 1teaspoonsugar
- 1/2teaspoonsalt
- 2cupslow-fat buttermilk
- 2tablespoonsvegetable oil
- 1egg, beaten
DIRECTIONS
- Combine first six ingredients in a bowl.
- In another bowl combine the remaining ingredients.
- Pour the wet into the dry, and stir until well mixed.
- Cook in waffle iron of your choice. Works best in the deeper Belgian style irons.
- Makes approximately 10 3″ x 3″ waffles.
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February 28th, 2009 by alice
Tags: Cups, Curry, Sausage, Thai
INGREDIENTS
- 12spring roll wrappers
- cooking spray
- 1tablespoonoil
- 5links thick porksausages
- 1red capsicum, finely diced
- 60gsnow peas, thinly sliced
- 1tablespoonred curry paste
- 400mlcoconut cream
- 1teaspoonbrown sugar
- 2green onions, thinly sliced
- fresh coriander leaves, to garnish
DIRECTIONS
- Preheat oven to 180°C.
- Grease a 12 hole muffin pan (1/3 cup capacity).
- Cut each pastry sheet into four squares. Place a square of pastry into a hole in the muffin pan. Spray with cooking oil and top with another square of pastry,at a slight angle. Keep layering with cooking oil and two more squares of pastry. Line the remaining pan holes the same way using cooking oil and remaining pastry squares.
- Cook for about 15 minutes or until golden brown and crisp.
- Heat half the oil in a medium frying pan. Add sausages and cook over a medium heat for about 10 minutes or until browned all over and cooked through. Drain on absorbent paper. Stand for 5 minutes before cutting into 1/2 cm pieces.
- Heat remaining oil in same cleaned pan. Add capsicum and cook, stirring, until soft.Add snow peas and curry paste. Stir for 1 minute. Stir in coconut cream, sugar and sausages. Simmer over a medium heat and stir in green onions.
- Spoon the sausage mixture into the pastry cups. Serve the sausage cups immediately, garnished with the fresh coriander leaves.
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February 28th, 2009 by alice
Tags: Pie, Slim, Spaghetti
INGREDIENTS
-
CRUST
- 6ounces thinwhole wheat spaghetti
- 1/3cup gratedfat-free parmesan cheese
- 1egg
- butter-flavored cooking spray
-
SAUCE
- 12ounces 93%lean ground beef
- 1 1/2cups slicedfresh mushrooms
- 1cup choppedonions
- 1/2teaspoondried Italian seasoningor oregano
- 1 (14 1/2 ounce)canItalian-style stewed tomatoes, undrained
- 1/2cuptomato paste with garlic(or Italian spices)
-
FILLING
- 1cupfat-free ricotta cheese
- 1cup shreddedfat free mozzarella cheese
DIRECTIONS
- To make the crust, cook the spaghetti “al dente” according to the package directions. Drain well and return to the pot. Add the Parmesan cheese and toss to mix well. Add the egg and toss again. Coat a 10-inch pie pan with nonstick cooking spray and spread the mixture evenly over the bottom and up the sides of the pan. Set aside.
- To make the sauce, coat a large nonstick skillet with cooking spray and preheat over medium heat. Add the ground beef and cook, stirring to crumble, until the meat is no longer pink. Drain off any excess fat. Add the mushrooms, onions, and Italian seasoning or oregano. Cover and cook for about 4 minutes more or until the onion starts to soften. Add the undrained tomatoes and the tomato paste, cover and cook over medium low heat for 5 minutes more, stirring occasionally, until the flavors are blended. Remove the skillet from the heat and set aside.
- To assemble the pie, spread the ricotta cheese over the bottom of the crust, then cover the ricotta layer with the sauce. Spray the exposed edges of the crust (if any) lightly with the cooking spray, and bake uncovered at 350°F for 25 minutes, or until heated through. Spread the mozzarella over the top of the sauce, and bake for 5 minutes more or until the cheese is melted. Remove the pie from the oven and let sit for 10 minutes before cutting it into wedges and serving.
- To freeze:.
- Cover pie pan with foil; label and freeze.
- To Serve from Freezer:.
- Thaw. Bake, covered for 25 min at 350. Remove foil and bake for 5 more minutes.
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