Category: Recipes

This section of our website allows us to access our recipes wherever we are AND lets us share great ideas with friends and family.
Recipes that have a “+” after them are tried and true.  Others are ones I think we’ll like, but haven’t tried yet.

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Mushroom Prosciutto Pizza

Cooking spray
8 ounces sliced cremini mushrooms
1/4 cup finely chopped shallots
1 garlic clove, minced
1 teaspoon chopped fresh thyme
2 teaspoons sherry vinegar
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
2 ounces prosciutto, cut into thin strips
1/3 cup (about 1 1/2 ounces) shredded fontina cheese


Preheat oven to 450°.

Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and shallots to pan; sauté 7 minutes or until mushrooms are tender. Add garlic and thyme; sauté 1 minute. Stir in vinegar; remove from heat.

Place crust on the bottom rack of oven. Bake at 450° for 4 minutes.

Place the crust on a baking sheet. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese. Bake at 450° for 6 minutes or until cheese melts.

Tips: For a crisp crust, bake the pizza crust on the lowest rack for a few minutes before adding the toppings. Presliced button mushrooms can substitute for the creminis.

Yield

4 servings

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Beef Tagine with Butternut Squash+

7 plus points

Yield: 4 servings (serving size: 1 1/2 cups)


2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro

1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.

CALORIES 283 ; FAT 9.5g (sat 2g,mono 4.8g,poly 0.5g); CHOLESTEROL 67mg; CALCIUM 103mg; CARBOHYDRATE 25.7g; SODIUM 617mg; PROTEIN 25.6g; FIBER 4.8g; IRON 4.6mg

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Apple and Cranberry Turkey Roulade

Prepare the filling, stuff the tenderloins, roll, and tie them a day ahead. Let them stand at room temperature for 20 minutes before cooking. You won’t need any cranberry sauce, as the sweet and savory apple-cranberry stuffing does double duty. If you can’t find turkey tenderloins, use skinless, boneless turkey breast halves.

4 points

Yield: 8 servings (serving size: about 2 turkey slices and 1/4 cup sauce)

2 slices center-cut bacon, chopped
1 cup chopped onion
1 teaspoon chopped fresh rosemary
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 cups fat-free, lower-sodium chicken broth, divided
3 cups chopped peeled Granny Smith apple (about 2 medium)
1/2 cup dried cranberries
3 (12-ounce) turkey tenderloins
2 teaspoons canola oil
3 fresh rosemary sprigs
1 tablespoon all-purpose flour

1. Preheat oven to 325°.

2. Cook bacon in a large skillet over medium heat 7 minutes or until bacon begins to brown, stirring occasionally. Stir in onion, chopped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook for 8 minutes or until onion begins to brown, stirring occasionally. Stir in 1 cup broth, apples, and cranberries. Bring to a boil. Reduce heat, and simmer until liquid evaporates and apples are almost tender (about 15 minutes), stirring occasionally. Remove from heat, and cool slightly. Set aside 1 cup apple mixture.

3. Slice turkey tenderloins lengthwise, cutting to, but not through, the other side. Open halves, laying tenderloins flat. Place each tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Discard plastic wrap.

4. Sprinkle remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper evenly over both sides of tenderloins. Spread 1/3 cup apple mixture over each tenderloin; roll up jelly-roll fashion, starting with long sides. Secure at 2-inch intervals with twine.

5. Heat oil in a large Dutch oven over medium-high heat. Add tenderloins; cook 6 minutes, turning to brown on all sides. Add remaining 1/2 cup broth and rosemary sprigs; bring to a boil. Cover and bake at 325° for 25 minutes or until a thermometer inserted in thickest portion registers 165°. Remove tenderloins from pan; let stand 10 minutes. Slice crosswise into 1/2-inch-thick slices.

6. Strain cooking liquid through a fine mesh sieve over a bowl; discard solids. Combine flour and 1/4 cup cooking liquid, stirring with a whisk until smooth. Return flour mixture and the remaining cooking liquid to pan. Stir in reserved 1 cup apple mixture; bring to a boil. Cook for 1 minute or until thickened, stirring constantly. Serve with turkey.


CALORIES 220 ; FAT 3.3g (sat 0.8g,mono 0.6g,poly 0.9g); CHOLESTEROL 82mg; CALCIUM 23mg; CARBOHYDRATE 12.8g; SODIUM 486mg; PROTEIN 33.2g; FIBER 1.4g; IRON 1.8mg

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Red Onion Chutney

Ingredients

  • 2 cups finely chopped red onion
  • 1/2 cup red wine vinegar
  • 1/3 cup packed brown sugar
  • 1 teaspoon mustard seeds
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves

Preparation

Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes. Uncover and cook 10 minutes or until liquid almost evaporates. Refrigerate in an airtight container for up to 2 weeks.

Yield:  1 cup (serving size: 2 tablespoons)

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Parmesan Corn Bread Muffins

Raters complained of boring flavor and dryness – so think about that.

Ingredients
1 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat-free buttermilk
3 tablespoons vegetable oil
2 large egg whites, lightly beaten
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation
Preheat oven to 425°.
Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.
Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese. Bake at 425° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

Yield: 10 servings (serving size: 1 muffin)

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Tacos al Carbon+

8 points

Yield:  4 servings (serving size: 2 tacos)

Cooking spray
1 1/2 cups thinly sliced red bell pepper (about 1 medium)
1 1/2 cups thinly sliced onion (about 1 medium)
1 (1-pound) flank steak, trimmed and thinly sliced
1 tablespoon chili powder
1 tablespoon fresh lime juice
2 1/2 teaspoons olive oil
3/4 teaspoon salt
8 garlic cloves, minced
8 (6-inch) corn tortillas
3 tablespoons chopped fresh cilantro
6 tablespoons fat-free sour cream

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper to pan, and cook 4 minutes. Add onion to pan, and sauté 10 minutes or until vegetables are tender. Place pepper mixture in a large bowl; cover and keep warm.

Add beef to pan; cook 7 minutes or until desired degree of doneness. Add to pepper mixture. Add chili powder, juice, oil, salt, and garlic to bowl; toss to coat.

Heat tortillas according to package directions. Spoon steak mixture evenly over 8 tortillas. Top each taco with about 1 teaspoon cilantro and 2 1/4 teaspoons sour cream.

CALORIES 371 (32% from fat); FAT 13.1g (sat 3.8g,mono 5.7g,poly 1.7g); IRON 2.9mg; CHOLESTEROL 49mg; CALCIUM 164mg; CARBOHYDRATE 36g; SODIUM 608mg; PROTEIN 29g; FIBER 4g

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Mexican Raviolis+

Ingredients

8 servings

  • ground chorizo (2 tubes of what is available at Byerlys)
  • 1/2 cup part-skim ricotta cheese
  • 3 cup shredded queso asadero (white Mexican cheese)
  • 1/2 cup chopped cilantro
  • 1 clove garlic, finely minced
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 (14 ounce) package round or square wonton wrappers
  • 1 teaspoon olive oil

PREP: many mins  COOK: 10 mins

Directions

1. Add chorizo to a hot skillet set over medium heat; cook, stirring, until cooked through. Set aside to cool.

2. In a large bowl, stir together ricotta, 2 c queso asadero, cilantro, garlic, cumin, and salt.

3. Combine cooked chorizo with cheese/spice mixture.

4. Place a teaspoonful of filling on a wonton wrapper. Dip a finger in water, and wet the top half edge of the wrapper. Fold in half, and pinch the edges to seal. Set aside, and continue filling and sealing the remaining wrappers.

5. Heat oil in a skillet at med-high heat and cook raviolis till brown on both sides.  Serve topped with marinara sauce and remaining queso.

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Moroccan-Style Lamb and Chickpeas+

  • 1 lb lean ground lamb (or lamb sausages)
  • 2 tsp olive oil
  • 2 c vertically sliced onions (2)
  • 1/2 c diagonally cut carrot (2)
  • 3/4 tsp ground cumin
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/4 tsp ground red pepper
  • 2 c fat-free low sodium chicken broth
  • 1/2 c golden raisins
  • 3 Tbsp tomato paste
  • 1 1/2 Tbsp grated lemon rind
  • 1/4 tsp salt
  • 1 15 oz can chickpeas, rinsed and drained
  • 1/2 c chopped fresh cilantro
  • 1 tbsp lemon juice

Heat a large nonstick skillet over medium high heat.  Add lamb to pan; cook 6 minutes, stirring to crumble.  Remove lamb from pan with slotted spoon.  Discard drippings.  Add oil to pan, swirl to coat.  Add onion and carrot to pan; saute 4 minutes.  Add cumin, cinnamon, coriander and pepper; saute 30 seconds, stirring constantly.  Add reserved lamb, broth and next 5 ingredients (through chickpeas); bring to a boil.  Reduce heat and simmer 4 minutes or until mixture thickens.  Remove from heat.  Stir in cilantro and lemon juice.

 

Serves 4

 

Serve over Coucous Arugula Salad:

  • 1 c uncooked Israeli couscous (prepare per package instructions)
  • 2 c arugula
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/2 tsp freshly ground black pepper