Hello out there in web land! I just wanted to write one last post letting those of you that wish to follow know I have a new blog:
http://jillianlorek.wordpress.com/
I won't be using this blog anymore so I hope you will look me up at the other site :)
Thursday, February 4, 2010
Wednesday, February 3, 2010
All Things Lemon
Who doesn't love a good lemon recipe. Sitting here all sick and stuff I've been craving lemon things - don't ask why - I have no clue. But regardless I found some lemon recipes in my recipe box I'd like to share with all of you out there. Enjoy!
One of my very favorite desserts growing up was...
Gramma's Lemon Tort
1 c. flour
1 stick butter
1 cup crushed nuts
Mix together and press into a 13x9" pan. Bake at 350 degrees for 15 minutes.
8oz. cream cheese
1 c. sugar
4 1/2 oz. cool whip
Cream together and spread over cooled crust.
2 small boxes of lemon pudding
3 c. milk
Mix together and spread over second layer.
Top with cool whip and sprinkle with chopped nuts.
Lemon Pepper Shrimp Linguine
8oz. linguine pasta, cooked & drained
1 TBSP olive oil
6 cloves garlic, minced
1/2 c. chicken broth
1/4 c. white wine
1 lemon, juiced
1/2 tsp. lemon zest
salt to taste
2 tsp ground black pepper
1 lb. fresh shrimp, peeled & deveined
1/4 c. butter
3 TBSP fresh parsley, chopped
1 TBSP fresh basil, chopped
Heat oil in large saucepan over medium heat, and saute garlic for about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt and pepper. Reduce heat and simmer until liquid is reduced by about half. Mix shrimp, butter, parsley and basil into the saucepan. Cooke 2-3 minutes, until shrimp is opaque. Stir in cooked linguine and continue cooking 2 minutes until well coated. Calories per serving - 484
I have never tried these but I absolutely cannot wait to try them this weekend!! Sounds like heaven in your mouth!...........
Lemon Ricotta Fritters
4 c. veggie oil, for deep-frying
1/2 c. all-purpose flour
1/2 c. cake flour
1 TBSP baking powder
1 tsp coarse salt
4 large eggs
1/4 c. sugar
1 lb. ricotta cheese, drained
2 TBSP lemon zest, finely grated
1/2 tsp vanilla
powdered sugar for dusting
Heat oil in medium saucepan to 350 degrees. Sift flours, baking powder and salt into small bowl. Mix together eggs and sugar in a large bowl until just combined. Add ricotta, lemon zest and vanilla - stir until well combined. add flour mixture and stir until smooth. Using and ice cream scoop of a tablespoon, carefully drop a few balls of dough into oil. Cook turning 2-3 times, until golden brown on all sides, 2-3 minutes total. Adjust heat as necessary to maintain temperture of oil. Drain on paper towels. Repeat with remaining dough. Place on plate and dust with powdered sugar.
yet another recipe I haven't tried but it's different and I'm kind of looking forward to seeing how it tastes. I like soup, I like orzo pasta and I like lemon and chicken - so why not? It's aparently a Greek favorite....
Avgolemono
1 3/4 quarts chicken broth
1/2 cup uncooked orzo pasta
3 eggs
2 lemons, juiced
1 TBSP cold water
salt & pepper to taste
Pour the chicken broth into a large saucepan, and bring it to a boil - add the orzo pasta and cook for 5 minutes. Beat the eggs until frothy, then add the lemon juice and 1 TBSP of cold water. Slowly stir in a ladle of the hot chicken stock, then add one or two more (you don't want the eggs to scramble!). Return this mixture to the pan - make sure you have taken the pan off the heat - and stir well, make sure the mixture is not boiling when adding the egg mixture. Season with salt and pepper and serve hot.
*I'm sure it's better if you use the broth from cooking a whole chicken rather than store bought chicken broth*
something I HAVE tried and loooove...
Lemon Chess Pie
9" pie shell
2 c. sugar
1/2 c. butter, softened
5 eggs, beaten
1 c. milk
1 TBSP all-purpose flour
1 TBSP cornmeal
1/4 c. fresh lemon juice
3 TBSP lemon zest
Preheat oven to 350 degrees. In large mixing bowl cream together sugar and butter until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice and lemon zest. Mix until smooth. Pour into pie shell. Bake for 35-40 minutes, until set in center.
frothy icy drink on a hot day - there is nothing better!
Iced Lemonade
1 large lemon, peeled & seeded
1/2 cup sugar, or to taste
3 c. cold water
6 ice cubes
Place lemon, sugar, water and ice cubes into blender - blend until smooth and serve.
One of my very favorite desserts growing up was...
Gramma's Lemon Tort
1 c. flour
1 stick butter
1 cup crushed nuts
Mix together and press into a 13x9" pan. Bake at 350 degrees for 15 minutes.
8oz. cream cheese
1 c. sugar
4 1/2 oz. cool whip
Cream together and spread over cooled crust.
2 small boxes of lemon pudding
3 c. milk
Mix together and spread over second layer.
Top with cool whip and sprinkle with chopped nuts.
Lemon Pepper Shrimp Linguine
8oz. linguine pasta, cooked & drained
1 TBSP olive oil
6 cloves garlic, minced
1/2 c. chicken broth
1/4 c. white wine
1 lemon, juiced
1/2 tsp. lemon zest
salt to taste
2 tsp ground black pepper
1 lb. fresh shrimp, peeled & deveined
1/4 c. butter
3 TBSP fresh parsley, chopped
1 TBSP fresh basil, chopped
Heat oil in large saucepan over medium heat, and saute garlic for about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt and pepper. Reduce heat and simmer until liquid is reduced by about half. Mix shrimp, butter, parsley and basil into the saucepan. Cooke 2-3 minutes, until shrimp is opaque. Stir in cooked linguine and continue cooking 2 minutes until well coated. Calories per serving - 484
I have never tried these but I absolutely cannot wait to try them this weekend!! Sounds like heaven in your mouth!...........
Lemon Ricotta Fritters
4 c. veggie oil, for deep-frying
1/2 c. all-purpose flour
1/2 c. cake flour
1 TBSP baking powder
1 tsp coarse salt
4 large eggs
1/4 c. sugar
1 lb. ricotta cheese, drained
2 TBSP lemon zest, finely grated
1/2 tsp vanilla
powdered sugar for dusting
Heat oil in medium saucepan to 350 degrees. Sift flours, baking powder and salt into small bowl. Mix together eggs and sugar in a large bowl until just combined. Add ricotta, lemon zest and vanilla - stir until well combined. add flour mixture and stir until smooth. Using and ice cream scoop of a tablespoon, carefully drop a few balls of dough into oil. Cook turning 2-3 times, until golden brown on all sides, 2-3 minutes total. Adjust heat as necessary to maintain temperture of oil. Drain on paper towels. Repeat with remaining dough. Place on plate and dust with powdered sugar.
yet another recipe I haven't tried but it's different and I'm kind of looking forward to seeing how it tastes. I like soup, I like orzo pasta and I like lemon and chicken - so why not? It's aparently a Greek favorite....
Avgolemono
1 3/4 quarts chicken broth
1/2 cup uncooked orzo pasta
3 eggs
2 lemons, juiced
1 TBSP cold water
salt & pepper to taste
Pour the chicken broth into a large saucepan, and bring it to a boil - add the orzo pasta and cook for 5 minutes. Beat the eggs until frothy, then add the lemon juice and 1 TBSP of cold water. Slowly stir in a ladle of the hot chicken stock, then add one or two more (you don't want the eggs to scramble!). Return this mixture to the pan - make sure you have taken the pan off the heat - and stir well, make sure the mixture is not boiling when adding the egg mixture. Season with salt and pepper and serve hot.
*I'm sure it's better if you use the broth from cooking a whole chicken rather than store bought chicken broth*
something I HAVE tried and loooove...
Lemon Chess Pie
9" pie shell
2 c. sugar
1/2 c. butter, softened
5 eggs, beaten
1 c. milk
1 TBSP all-purpose flour
1 TBSP cornmeal
1/4 c. fresh lemon juice
3 TBSP lemon zest
Preheat oven to 350 degrees. In large mixing bowl cream together sugar and butter until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice and lemon zest. Mix until smooth. Pour into pie shell. Bake for 35-40 minutes, until set in center.
frothy icy drink on a hot day - there is nothing better!
Iced Lemonade
1 large lemon, peeled & seeded
1/2 cup sugar, or to taste
3 c. cold water
6 ice cubes
Place lemon, sugar, water and ice cubes into blender - blend until smooth and serve.
Tuesday, February 2, 2010
Panna Cotta & Broccoli Casserole ... they do NOT go together ;)
With Valentine's Day on it's way I'm searching for something to add a little spark to my V-Day meal. I've never tried this recipe before but I think I'm going to try it out Valentine's Day weekend when I do my Italian meal... Panna Cotta, or "cooked cream" is an Italian dessert. Wow your partner - or any guest for dinner with your amazing culinary skills.
White Chocolate Panna Cotta, Weight Watchers 5 POINTS
you will need 6 (6oz.) custard cups
1 envelope unflavored gelatin
2 cups fat-free half-and-half, divided
3oz. white chocolate, chopped
1 cup fat-free sweetened condensed milk
1/2 tsp vanilla extract
Topping choices: Fresh rasberries or caramel or chocolate sauce
Sprinkle gelatin over 1 cup half-and-half in a small saucepan; let stand 1-2 minutes. Cook, stirring constantly, over medium heat 3 minutes or until gelatin dissolves - remove from heat. Add chocolate, stirring until it melts. Gradually stir in remaining 1 cup half-and-half, condensed milk, and vanilla. Pour 1/2 cup custard mixture into each of 6 (6 oz.) custard cups. Cover and chill 8 hours. To serve run knife around the edge of each panna cotta. Place a dessert plate, upside down, on top of each custart cup; invert panna cotta onto plates. Serve with fresh rasberries or caramel or chocolate sauce.
**To make it the regular way do not use fat-free items**
Email me (JillianLorek@gmail.com) if you have any requests or questions.
I made this awhile back for a pot-luck at work and several of you wanted to recipe, sorry it took me so long to get it up on the site! This is absolutely delicious and a great side item to take anywhere. It's a veggie side but obviously the amount of butter and cheese take away from the healthiness of it all ;)
Broccoli Casserole
2 packages chopped broccoli (cooked & drained)
2 sticks butter
8 oz. Velveeta
1 1/4 sleeve Ritz crackers, rushed
Preheat oven to 400 degrees. Put cooked & drained broccoli in pan, add 1 stick butter and Velveeta (cubed up) mix well, you want the butter and cheese to melt. Separately melt 3/4 stick butter and fork over Ritz crackers. Place 1/2 cracker mixture in the bottom of a casserole dish (I use a 9x9 corning ware that is pretty deep) - don't forget to spray it with Pam. Pour broccoli mixture in then add remaining crackers on top. Bake 15 minutes.
White Chocolate Panna Cotta, Weight Watchers 5 POINTS
you will need 6 (6oz.) custard cups
1 envelope unflavored gelatin
2 cups fat-free half-and-half, divided
3oz. white chocolate, chopped
1 cup fat-free sweetened condensed milk
1/2 tsp vanilla extract
Topping choices: Fresh rasberries or caramel or chocolate sauce
Sprinkle gelatin over 1 cup half-and-half in a small saucepan; let stand 1-2 minutes. Cook, stirring constantly, over medium heat 3 minutes or until gelatin dissolves - remove from heat. Add chocolate, stirring until it melts. Gradually stir in remaining 1 cup half-and-half, condensed milk, and vanilla. Pour 1/2 cup custard mixture into each of 6 (6 oz.) custard cups. Cover and chill 8 hours. To serve run knife around the edge of each panna cotta. Place a dessert plate, upside down, on top of each custart cup; invert panna cotta onto plates. Serve with fresh rasberries or caramel or chocolate sauce.
**To make it the regular way do not use fat-free items**
Email me (JillianLorek@gmail.com) if you have any requests or questions.
I made this awhile back for a pot-luck at work and several of you wanted to recipe, sorry it took me so long to get it up on the site! This is absolutely delicious and a great side item to take anywhere. It's a veggie side but obviously the amount of butter and cheese take away from the healthiness of it all ;)
Broccoli Casserole
2 packages chopped broccoli (cooked & drained)
2 sticks butter
8 oz. Velveeta
1 1/4 sleeve Ritz crackers, rushed
Preheat oven to 400 degrees. Put cooked & drained broccoli in pan, add 1 stick butter and Velveeta (cubed up) mix well, you want the butter and cheese to melt. Separately melt 3/4 stick butter and fork over Ritz crackers. Place 1/2 cracker mixture in the bottom of a casserole dish (I use a 9x9 corning ware that is pretty deep) - don't forget to spray it with Pam. Pour broccoli mixture in then add remaining crackers on top. Bake 15 minutes.
Monday, February 1, 2010
Yummy Molten Chocolate Cakes
Molten Chocolate Cakes
1/2 cup unsalted butter - cut into pieces
6oz. semisweet chocolate pieces - cut into pieces
3 large eggs, separated
1/3 c. sugar
1 tsp vanilla extract
1/8 tsp cream of tarter
1 TBSP sugar
plus small amount of extra butter & sugar
Preheat oven to 400 degrees with rack in the center of the oven. Generously butter 4 (cup sized) ramekins and dust insides with sugar. Place on baking sheet and set aside. Melt butter and chocolate over low-medium heat (or I microwaved mine in pampered chef microwave bowl)- chocolate can be tricky - don't burn it! Melt it, mix it and set it aside. In another bowl use electric mixer to beat egg yolks and 1/3 cup sugar until thick, pale and fluffy. Then beat in vanilla and fold in chocolate mixture (not beat). In another bowl beat egg whites until frothy. Add cream of tarter and continue to beat until soft peaks form (if they will not form then keep beating - it takes a little while). Gradually add 1 TBSP sugar and continue to whip until stiff peaks form (again it takes awhile but keep going until they are "stiff peaks"). With a rubber spatula GENTLY fold beaten whites into chocolate mixture - just until incorporated. Do NOT over mix or batter will deflate. Divide batter equally between bowls - fill about 3/4 of the way full. Bake 10-15 minutes until outside edges of cake are set but middle looks wet - I did mine for like 12-13 minutes. Enjoy!!
*A side note: if a recipe says "beat" it probably means use and electric mixer, if it says "mix" it probably means stir with your hand.
1/2 cup unsalted butter - cut into pieces
6oz. semisweet chocolate pieces - cut into pieces
3 large eggs, separated
1/3 c. sugar
1 tsp vanilla extract
1/8 tsp cream of tarter
1 TBSP sugar
plus small amount of extra butter & sugar
Preheat oven to 400 degrees with rack in the center of the oven. Generously butter 4 (cup sized) ramekins and dust insides with sugar. Place on baking sheet and set aside. Melt butter and chocolate over low-medium heat (or I microwaved mine in pampered chef microwave bowl)- chocolate can be tricky - don't burn it! Melt it, mix it and set it aside. In another bowl use electric mixer to beat egg yolks and 1/3 cup sugar until thick, pale and fluffy. Then beat in vanilla and fold in chocolate mixture (not beat). In another bowl beat egg whites until frothy. Add cream of tarter and continue to beat until soft peaks form (if they will not form then keep beating - it takes a little while). Gradually add 1 TBSP sugar and continue to whip until stiff peaks form (again it takes awhile but keep going until they are "stiff peaks"). With a rubber spatula GENTLY fold beaten whites into chocolate mixture - just until incorporated. Do NOT over mix or batter will deflate. Divide batter equally between bowls - fill about 3/4 of the way full. Bake 10-15 minutes until outside edges of cake are set but middle looks wet - I did mine for like 12-13 minutes. Enjoy!!
*A side note: if a recipe says "beat" it probably means use and electric mixer, if it says "mix" it probably means stir with your hand.
Sunday, January 31, 2010
New Recipes for me and you :)
These are a couple of new recipes I found that I cannot wait to try - I will probably be trying them next weekend. I'll let you know how they turn out and if you decide to try either one of them let me know what you think!
Chicken Fried Pork Chops
1/2 c. flour
3/4 tsp salt
1 1/2 tsp dry mustard
3/4 tsp garlic powder
2 TBSP oil
1 (10 3/4oz.) can cream of chicken soup
1 soup can of water
6 pork chops
Combine flour, salt, dry mustard and garlic powder. Dredge pork chops in flour mixture - brown in oil in skillet. Place in crock pot, combine soup & water - pour over meat. Cook on high for 6-8 hours.
Texas Boiled Beer Shrimp - Low Fat Recipe!
2 lbs. unshelled large, raw shrimp, deheaded (gross!)
2 (12oz.) cans lite beer
2 TBSP crab boil seasoning
pepper to taste
In large pot bring beer and seasoning to a boil. Stir in shrimp and cover. Return to a boil and simmer 5 minutes. Turn heat off and leave shrimp in mixture for 3-5 minutes. Drain shrimp and serve immediately.
This I have tried... and most of you may have heard of this but I wanted to go ahead and share the recipe because it's pretty yummy for a low fat treat!
Diet Cake
1 box (18oz.) cake mix
10oz. diet soda
1-2 egg whites, slightly beaten
Mix together and pour into 9x13" pan - cook per directions on cake mix. Allow to cook and serve with whipped cream. I like to use Diet Coke & Chocolate Cake or Diet Cherry 7up & Lemon Cake or Diet Mt. Dew & Strawberry Cake... use your imagination!
Chicken Fried Pork Chops
1/2 c. flour
3/4 tsp salt
1 1/2 tsp dry mustard
3/4 tsp garlic powder
2 TBSP oil
1 (10 3/4oz.) can cream of chicken soup
1 soup can of water
6 pork chops
Combine flour, salt, dry mustard and garlic powder. Dredge pork chops in flour mixture - brown in oil in skillet. Place in crock pot, combine soup & water - pour over meat. Cook on high for 6-8 hours.
Texas Boiled Beer Shrimp - Low Fat Recipe!
2 lbs. unshelled large, raw shrimp, deheaded (gross!)
2 (12oz.) cans lite beer
2 TBSP crab boil seasoning
pepper to taste
In large pot bring beer and seasoning to a boil. Stir in shrimp and cover. Return to a boil and simmer 5 minutes. Turn heat off and leave shrimp in mixture for 3-5 minutes. Drain shrimp and serve immediately.
This I have tried... and most of you may have heard of this but I wanted to go ahead and share the recipe because it's pretty yummy for a low fat treat!
Diet Cake
1 box (18oz.) cake mix
10oz. diet soda
1-2 egg whites, slightly beaten
Mix together and pour into 9x13" pan - cook per directions on cake mix. Allow to cook and serve with whipped cream. I like to use Diet Coke & Chocolate Cake or Diet Cherry 7up & Lemon Cake or Diet Mt. Dew & Strawberry Cake... use your imagination!
Sunday, January 24, 2010
Weight Watchers Recipes...for those of us doing Biggest Loser
an appetizer....
Chicken Tenders with Pita Coating, 2 POINTS per serving
1/2 cup egg substitute
1/2 tsp. ground black pepper
1 1/2 cups Parmesan, garlic, and herb-flavored pita chips (like Stacy's brand) finely crushed
1 tbsp. salt-free Italian seasoning (like Mrs. Dash brand)
8 (2 oz.) chicken breast tenders
Preheat oven to 400 degrees. Heat a large baking sheet in the oven for 5 minutes. While baking sheet heats, combine egg substitute and pepper in shallow dish. Combine chips and Italian seasoning in another shallow dish. Dip chicken in egg mixture; dredge in chip mixture. Coat preheated baking sheet with cooking spray and place chicken on pan. Bake for 15 minutes or until done. Can be served with 1/2 cup warmed tomato-basil pasta sauce (like Classico brand).
Makes 8 servings, serving size: 1 chicken breast tender and 1 tablespoon pasta sauce.
a main course....
Beef Tenderloins in Wine Sauce, 4 POINTS per serving
2 (4 oz) beef tenderloin steaks (1-1 1/4 inches thick), trimmed
butter flavored cooking spray
1/4 cup less-sodium beef broth
1/4 cup ruby port or other sweet red wine (or you can substitute and additional 1/4 cup of the beef broth)
3/4 tsp all-purpose flowr
1/2 tsp Worcestershire sauce
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp coarsely ground black pepper
Heat large non-stick skillet over medium-high heat. Coat steaks with cooking spray and place in skillet. Cook 4 minutes on each side or to desired degree of doneness. Transfer steaks to plates; keep warm. Whisk broth and next 6 ingredients together in a 1 cup glass measure; pour into pan. Bring to a boil, whisking constantly; reduce heat and cook 1 minute or until sauce is reduced to 1/4 cup. Serve over steaks. Makes 2 servings, serving size 1 steak and 2 tablespoons sauce.
yummy sides...
Polenta Rounds, 2 POINTS per serving
1 (16 oz) tube of polenta, cut crosswise into 8 slices
Olive oil flavored cooking spray
2 tbsp preshredded fresh Parmesan cheese
1 tsp Italian seasoning
Preheat oven to 450 degrees. Coat both sides of polenta slices with cooking spray, and place on a baking sheet. Sprinke evenly with cheese and seasoning. Bake for 15 minutes or until golden brown. Makes 4 servings, serving size is 2 slices.
Balsamic Asparagus, 1 POINT per serving
1 pound asparagus spears, trimmed
1 tbsp balsamic vinegar
1 tsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup preshredded fresh Parmesan cheese
Place asparagus in microwave-safe dish, cover with plastic wrap. Microwave on high 4-5 minutes or until crisp-tender. Drizzle with vingear and oil. Sprinkle with salt, pepper and cheese. Makes 4 servings.
and for a little splash of chocolate...
Mexican Marshmallow Mocha, 3 POINTS per serving
2 cups 1% milk
1/4 cup unsweetened cocoa
3 tbsp sugar
2 1/2 tsp intant coffee granules
1/4 tsp ground cinnamon
1/2 cup marshmallow creme
1/2 tsp vanilla extract
Heat milk in medium saucepan over medium heat; bring to a simmer - do NOT boil. Combine cocoa and next 3 ingredients in a small bowl - stir well. Add cocoa mixture to milk mixture in pan, stirring with a whisk until smooth. Stir in marshmallow creme. Cook mixture over medium heat for 3 minutes or until thoroughly heated, stirring constantly with a whisk. Reduce heat to low and simmer 1 minute, stirring vigorously with a whisk to froth mixture. Remove from heat and stir in vanilla. Pour into mugs. Makes 3 servings, at about 3/4 cup each. **If you use skim milk it will be 2 POINTS per serving instead of 3.
Chicken Tenders with Pita Coating, 2 POINTS per serving
1/2 cup egg substitute
1/2 tsp. ground black pepper
1 1/2 cups Parmesan, garlic, and herb-flavored pita chips (like Stacy's brand) finely crushed
1 tbsp. salt-free Italian seasoning (like Mrs. Dash brand)
8 (2 oz.) chicken breast tenders
Preheat oven to 400 degrees. Heat a large baking sheet in the oven for 5 minutes. While baking sheet heats, combine egg substitute and pepper in shallow dish. Combine chips and Italian seasoning in another shallow dish. Dip chicken in egg mixture; dredge in chip mixture. Coat preheated baking sheet with cooking spray and place chicken on pan. Bake for 15 minutes or until done. Can be served with 1/2 cup warmed tomato-basil pasta sauce (like Classico brand).
Makes 8 servings, serving size: 1 chicken breast tender and 1 tablespoon pasta sauce.
a main course....
Beef Tenderloins in Wine Sauce, 4 POINTS per serving
2 (4 oz) beef tenderloin steaks (1-1 1/4 inches thick), trimmed
butter flavored cooking spray
1/4 cup less-sodium beef broth
1/4 cup ruby port or other sweet red wine (or you can substitute and additional 1/4 cup of the beef broth)
3/4 tsp all-purpose flowr
1/2 tsp Worcestershire sauce
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp coarsely ground black pepper
Heat large non-stick skillet over medium-high heat. Coat steaks with cooking spray and place in skillet. Cook 4 minutes on each side or to desired degree of doneness. Transfer steaks to plates; keep warm. Whisk broth and next 6 ingredients together in a 1 cup glass measure; pour into pan. Bring to a boil, whisking constantly; reduce heat and cook 1 minute or until sauce is reduced to 1/4 cup. Serve over steaks. Makes 2 servings, serving size 1 steak and 2 tablespoons sauce.
yummy sides...
Polenta Rounds, 2 POINTS per serving
1 (16 oz) tube of polenta, cut crosswise into 8 slices
Olive oil flavored cooking spray
2 tbsp preshredded fresh Parmesan cheese
1 tsp Italian seasoning
Preheat oven to 450 degrees. Coat both sides of polenta slices with cooking spray, and place on a baking sheet. Sprinke evenly with cheese and seasoning. Bake for 15 minutes or until golden brown. Makes 4 servings, serving size is 2 slices.
Balsamic Asparagus, 1 POINT per serving
1 pound asparagus spears, trimmed
1 tbsp balsamic vinegar
1 tsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup preshredded fresh Parmesan cheese
Place asparagus in microwave-safe dish, cover with plastic wrap. Microwave on high 4-5 minutes or until crisp-tender. Drizzle with vingear and oil. Sprinkle with salt, pepper and cheese. Makes 4 servings.
and for a little splash of chocolate...
Mexican Marshmallow Mocha, 3 POINTS per serving
2 cups 1% milk
1/4 cup unsweetened cocoa
3 tbsp sugar
2 1/2 tsp intant coffee granules
1/4 tsp ground cinnamon
1/2 cup marshmallow creme
1/2 tsp vanilla extract
Heat milk in medium saucepan over medium heat; bring to a simmer - do NOT boil. Combine cocoa and next 3 ingredients in a small bowl - stir well. Add cocoa mixture to milk mixture in pan, stirring with a whisk until smooth. Stir in marshmallow creme. Cook mixture over medium heat for 3 minutes or until thoroughly heated, stirring constantly with a whisk. Reduce heat to low and simmer 1 minute, stirring vigorously with a whisk to froth mixture. Remove from heat and stir in vanilla. Pour into mugs. Makes 3 servings, at about 3/4 cup each. **If you use skim milk it will be 2 POINTS per serving instead of 3.
Sunday, January 10, 2010
Twisted Lasagna
you asked, therefore you shall receive :) Enjoy! this quick and easy twist on lasagna.
Lasagna Roll-Ups
1 egg, beaten
1 TBSP Italian seasoning
1 (15 oz.) cottage cheese
2 cups shredded Italian cheese blend
1 (26 oz.) jar spaghetti sauce, of your choice
16 lasagna noodles, cooked
1/4 cup grated parmesan cheese
Preheat oven to 375 degrees.
Cook your lasagna noodles carefully, to ensure they stay at their full length and width. Mix beaten egg, cottage cheese, Italian seasoning and Italian cheese blend until well blended. Spread 1/2 cup spagetti sauce onto the bottom of a greased 13x9" casserole dish. Spreak each lasagna noodle with 3 TBSP cheese mixture and roll up - place seam down in casserole dish (in spaghetti sauce). Top with remaining sauce and grated parmesan. Cover with aluminum foil and bake 40 minutes, uncover and bake 10 more minutes.
Lasagna Roll-Ups
1 egg, beaten
1 TBSP Italian seasoning
1 (15 oz.) cottage cheese
2 cups shredded Italian cheese blend
1 (26 oz.) jar spaghetti sauce, of your choice
16 lasagna noodles, cooked
1/4 cup grated parmesan cheese
Preheat oven to 375 degrees.
Cook your lasagna noodles carefully, to ensure they stay at their full length and width. Mix beaten egg, cottage cheese, Italian seasoning and Italian cheese blend until well blended. Spread 1/2 cup spagetti sauce onto the bottom of a greased 13x9" casserole dish. Spreak each lasagna noodle with 3 TBSP cheese mixture and roll up - place seam down in casserole dish (in spaghetti sauce). Top with remaining sauce and grated parmesan. Cover with aluminum foil and bake 40 minutes, uncover and bake 10 more minutes.
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