This recipe is WONDERFUL for baby & bridal showers, in fact the recipe was dubbed by a friend 'baby shower salad' when I received it. This salad reminds me of spring & summer, hope you enjoy it as much as we do at our house!
18-20 oz. cheese filled tortellini
1 lb. fresh asparagus cut into 1-inch pieces
1 lg. yellow sweet pepper cut into 1/2-inch pieces
1 tsp. finely shredded lemon peel
1/3 c. lemon juice
1/4 c. olive oil
1 Tbsp. Dijon mustard
1 tsp. sugar
1 tsp. salt
1 clove garlic, minced
1/2 c. finely shredded fresh parmesan cheese
1/2 c. sliced green onion (about 4)
1/4 c. slivered almonds, toasted
Cook the tortellini according to package directions, adding the asparagus and yellow pepper during the last minute of cooking Rinse with cold water to stop cooking and set aside in a bowl.
Meanwhile blend the lemon peel, juice, oil, mustard, sugar, salt and garlic in a blender until incorporated.
Add the dressing to the tortellini mix and toss to coat. Cover and chill in the fridge for 2-8 hours. Just before serving stir in the cheese, onions and nuts.
ENJOY!
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Friday, April 20, 2012
Friday, May 29, 2009
White Bean & Spinach Ravioli
I like to add a little Italian 3 cheese blend to give the filling a little more depth.
Recipe adapted from The Eat-Clean Diet for Family & Kids
1/2 c. chopped spinach
1 c. cannellini (white kidney) beans
1 c. reduced-fat ricotta cheese
1/4 c. mozzarella
1/4 tsp. kosher salt
32 won ton wrappers, egg roll wrappers cut into fourths or homemade pasta dough
2 c. prepared spaghetti sauce
Process spinach, beans cheeses and salt in a food processor until smooth. Place half of wrappers out and top with 1 Tablespoon of bean mixture. Moisten the edges and place remaining wrappers on top of the filling. Seal one edge at a time making sure to get any air out until all edges are sealed. Gently place ravioli in boiling water and cook for approximately two minutes. The ravioli is ready when you can see the green of the filling through the wrappers. While pasta cooks warm the spaghetti sauce.
1 serving is 4 ravioli with 1/4 c. sauce.
Nutrition info: Calories: 343, Total Fats: 3g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 17mg, Sodium: 590mg, Total Carbohydrates: 60g, Dietary Fiber: 6g, Sugars: 4g, Protein: 18g, Iron: 3mg
Recipe adapted from The Eat-Clean Diet for Family & Kids
1/2 c. chopped spinach
1 c. cannellini (white kidney) beans
1 c. reduced-fat ricotta cheese
1/4 c. mozzarella
1/4 tsp. kosher salt
32 won ton wrappers, egg roll wrappers cut into fourths or homemade pasta dough
2 c. prepared spaghetti sauce
Process spinach, beans cheeses and salt in a food processor until smooth. Place half of wrappers out and top with 1 Tablespoon of bean mixture. Moisten the edges and place remaining wrappers on top of the filling. Seal one edge at a time making sure to get any air out until all edges are sealed. Gently place ravioli in boiling water and cook for approximately two minutes. The ravioli is ready when you can see the green of the filling through the wrappers. While pasta cooks warm the spaghetti sauce.
1 serving is 4 ravioli with 1/4 c. sauce.
Nutrition info: Calories: 343, Total Fats: 3g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 17mg, Sodium: 590mg, Total Carbohydrates: 60g, Dietary Fiber: 6g, Sugars: 4g, Protein: 18g, Iron: 3mg
Monday, February 2, 2009
Corn, Rice and Black Bean Salad
This is a great salad to have around for a quick lunch. If I don't have fresh corn on hand I substitute frozen, the hot rice thaws the corn and the salad cools quickly.
Recipe adapted from Cooking Light
1 c. water
1/2 c. long-grain rice
4-5 Tbsp. freshly squeezed lime juice (no substitutions!)
1 Tbsp. extra virgin olive oil
1/4 tsp. freshly ground black pepper
1 lg. clove garlic run through a press
1 1/2 c. rinsed and drained canned black beans
1 1/2 c. fresh corn kernel (about 2 ears)
1/4 c. chopped fresh cilantro
Combine the water and rice in a sauce pan with a lid; bring to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed. Fluff with a fork.
Combine juice, oil, pepper and garlic in a large bowl. Add rice and beans; toss to coat. Let stand 15 minutes or until completely cool. Stir in corn and cilantro.
Recipe adapted from Cooking Light
1 c. water
1/2 c. long-grain rice
4-5 Tbsp. freshly squeezed lime juice (no substitutions!)
1 Tbsp. extra virgin olive oil
1/4 tsp. freshly ground black pepper
1 lg. clove garlic run through a press
1 1/2 c. rinsed and drained canned black beans
1 1/2 c. fresh corn kernel (about 2 ears)
1/4 c. chopped fresh cilantro
Combine the water and rice in a sauce pan with a lid; bring to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed. Fluff with a fork.
Combine juice, oil, pepper and garlic in a large bowl. Add rice and beans; toss to coat. Let stand 15 minutes or until completely cool. Stir in corn and cilantro.
Wednesday, January 28, 2009
Chicken 'n' Spinach Pasta Bake
In an attempt to get my kids to eat spinach I tried this recipe, I found it on the Southern Living website...you will always find great recipes there. I have come to the conclusion that if there is cream cheese in a recipe it will be good! My family devours this dish and it is fairly quick and easy...great for when company arrives.
8 oz. uncooked rigatoni
1 Tbsp. olive oil
1 c. finely chopped onion (about 1 medium)
1 (10-oz.) pkg. frozen chopped spinach, thawed (I prefer using fresh spinach)
3 c. cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese (I just use regular cream cheese and add some chives and a little onion powder to the recipe)
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. (6-oz.) shredded mozzarella cheese
Prepare rigatoni according to package directions.
Meanwhile sauté onions in oil in a nonstick skillet until onion is tender. Transfer onion to a large bowl, and set aside.
Drain the spinach well (if using frozen), pressing between layers of paper towels.
Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into an 11x7-inch baking dish coated with cooking spray. Sprinkle evenly with shredded mozzarella cheese.
Bake covered at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly. Makes about 4-6 servings.
8 oz. uncooked rigatoni
1 Tbsp. olive oil
1 c. finely chopped onion (about 1 medium)
1 (10-oz.) pkg. frozen chopped spinach, thawed (I prefer using fresh spinach)
3 c. cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese (I just use regular cream cheese and add some chives and a little onion powder to the recipe)
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. (6-oz.) shredded mozzarella cheese
Prepare rigatoni according to package directions.
Meanwhile sauté onions in oil in a nonstick skillet until onion is tender. Transfer onion to a large bowl, and set aside.
Drain the spinach well (if using frozen), pressing between layers of paper towels.
Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into an 11x7-inch baking dish coated with cooking spray. Sprinkle evenly with shredded mozzarella cheese.
Bake covered at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly. Makes about 4-6 servings.
Tuesday, December 2, 2008
Broccoli Salad
Great summer salad for picnics.
10 slices bacon, cooked and crumbled
2 heads fresh broccoli, in bite size pieces
1/4 c. chopped red onion
1/2 c. raisins
3 Tbsp. white wine vinegar
2 Tbsp. white sugar
1 c. mayonnaise
1/4 c. sunflower seeds
In a medium bowl combine broccoli, onion and raisins. Set aside.
In a small bowl add vinegar, sugar and mayonnaise and whisk together. Pour over the broccoli mixture and refrigerate for at least two hour. Before serving toss with bacon and sunflower seeds.
10 slices bacon, cooked and crumbled
2 heads fresh broccoli, in bite size pieces
1/4 c. chopped red onion
1/2 c. raisins
3 Tbsp. white wine vinegar
2 Tbsp. white sugar
1 c. mayonnaise
1/4 c. sunflower seeds
In a medium bowl combine broccoli, onion and raisins. Set aside.
In a small bowl add vinegar, sugar and mayonnaise and whisk together. Pour over the broccoli mixture and refrigerate for at least two hour. Before serving toss with bacon and sunflower seeds.
Saturday, November 29, 2008
Egg Rolls
This is the recipe found on the back of the egg roll wrapper package.
1 lb. pork or chicken, cut into small pieces
1 tsp. minced ginger
2 c. finely chopped napa cabbage (Chinese)
1/4 lb. bean sprouts
1/2 c. shredded carrot
3 green onions, finely chopped
2 Tbsp. oyster sauce
1 recipe or package egg roll wraps
vegetable oil for deep frying
Stir-fry meat and ginger in a wok or wide skillet over high heat until lightly browned, 2-3 minutes. Add next 4 ingredients; cook 2 minutes and stir in the oyster sauce. Let mixture cool. Use 2 Tbsp. filling for each egg roll. Deep fry at 350˚, a few at a time until golden brown about 2-3 minutes. Makes about 20 rolls.
Serve with Pink Sauce or Chinese Plum Sauce
1 lb. pork or chicken, cut into small pieces
1 tsp. minced ginger
2 c. finely chopped napa cabbage (Chinese)
1/4 lb. bean sprouts
1/2 c. shredded carrot
3 green onions, finely chopped
2 Tbsp. oyster sauce
1 recipe or package egg roll wraps
vegetable oil for deep frying
Stir-fry meat and ginger in a wok or wide skillet over high heat until lightly browned, 2-3 minutes. Add next 4 ingredients; cook 2 minutes and stir in the oyster sauce. Let mixture cool. Use 2 Tbsp. filling for each egg roll. Deep fry at 350˚, a few at a time until golden brown about 2-3 minutes. Makes about 20 rolls.
Serve with Pink Sauce or Chinese Plum Sauce
Tuesday, November 25, 2008
Baked Egg Rolls
I just love egg rolls but as we all know they can really do a number on your weight loss success. Here is a modified version that I really enjoy and I hope you do too!
Egg Rolls:
2/3 cup chopped celery
2/3 cup chopped carrot
2 cups napa cabbage (Chinese)
1/2 tsp. vegetable oil
2/3 cup chopped onion
1/2 tsp. minced peeled fresh ginger
1 garlic clove, minced
1/2 lb. ground turkey breast (opt.)
1 1/2 Tbsp. low-sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white Cooking spray
Preheat oven to 425 degrees.
To prepare egg rolls, combine celery and carrot in a food processor and pulse until finely chopped.
Combine celery mixture and cabbage and set aside.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chopped onion, 1/2 tsp. ginger, and garlic; saute 2 minutes. Add turkey (if using) and cook 5 minutes, add the vegetable mixture and cook until crisp tender.
Place an egg roll on your work surface so that it looks like a diamond. Put 3 tablespoons of mixture on the bottom 1/3 corner of the egg roll wrapper. Fold the bottom corner up followed by the sides and roll the remaining way up being sure to moisten the top corner with egg white to keep it from coming undone. Repeat with remaining ingredients.
Lightly coat egg rolls with cooking spray, and place, seam side down on a baking sheet coated with cooking spray. Bake for about 18 minutes or until golden brown.
Makes 14 servings (serving size:1 roll). WW Points: 2; CALORIES 79 (29% from fat); FAT 2.5g (sat 0.4g, mono 0.9g, poly 1.1g); PROTEIN 5.7g; CARB 8g; FIBER 0.7g; CHOL 11mg; IRON 0.9mg; SODIUM 532mg; CALC 18mg
Egg Rolls:
2/3 cup chopped celery
2/3 cup chopped carrot
2 cups napa cabbage (Chinese)
1/2 tsp. vegetable oil
2/3 cup chopped onion
1/2 tsp. minced peeled fresh ginger
1 garlic clove, minced
1/2 lb. ground turkey breast (opt.)
1 1/2 Tbsp. low-sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white Cooking spray
Preheat oven to 425 degrees.
To prepare egg rolls, combine celery and carrot in a food processor and pulse until finely chopped.
Combine celery mixture and cabbage and set aside.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chopped onion, 1/2 tsp. ginger, and garlic; saute 2 minutes. Add turkey (if using) and cook 5 minutes, add the vegetable mixture and cook until crisp tender.
Place an egg roll on your work surface so that it looks like a diamond. Put 3 tablespoons of mixture on the bottom 1/3 corner of the egg roll wrapper. Fold the bottom corner up followed by the sides and roll the remaining way up being sure to moisten the top corner with egg white to keep it from coming undone. Repeat with remaining ingredients.
Lightly coat egg rolls with cooking spray, and place, seam side down on a baking sheet coated with cooking spray. Bake for about 18 minutes or until golden brown.
Makes 14 servings (serving size:1 roll). WW Points: 2; CALORIES 79 (29% from fat); FAT 2.5g (sat 0.4g, mono 0.9g, poly 1.1g); PROTEIN 5.7g; CARB 8g; FIBER 0.7g; CHOL 11mg; IRON 0.9mg; SODIUM 532mg; CALC 18mg
Streuseled Sweet Potato Casserole
This is our family's Holiday dish. When we are asked to bring something this is the one that we choose. I found this recipe in a light cookbook, but I can tell you that it was never very "light" and after we got a hold of it it is now "not so good for you" but ooh so good!
Recipe adapted from Cooking Light
14 c. (1-inch) cubed peeled sweet potato (about 5 lb.)
1/2 c. whipping cream (in the original it called for half-and-half)
1/2 c. maple syrup
1 tsp. vanilla extract
3/4 t. salt
1 lg. egg, lightly beaten
Cooking spray
1/2 c. all-purpose flour
1/2 c. packed brown sugar
1/4 c. chilled butter, cut into small pieces
1/2 c. chopped pecans
Preheat oven to 375˚.
Place potato in dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
Combine whipping cream (or half-and-half) and next 4 ingredients (syrup through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13x9-inch baking dish coated with cooking spray.
Combine flour and sugar in a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
Cover and bake at 375˚ for 15 minutes. Uncover and bake an additional 25 minutes or until topping is browned and potatoes are thoroughly heated. Makes about 18 servings (serving size; about 1/2 cup).
made with the half-and-half: 250 calories; 6.3g. fat; 2.7g. fiber
Recipe adapted from Cooking Light
14 c. (1-inch) cubed peeled sweet potato (about 5 lb.)
1/2 c. whipping cream (in the original it called for half-and-half)
1/2 c. maple syrup
1 tsp. vanilla extract
3/4 t. salt
1 lg. egg, lightly beaten
Cooking spray
1/2 c. all-purpose flour
1/2 c. packed brown sugar
1/4 c. chilled butter, cut into small pieces
1/2 c. chopped pecans
Preheat oven to 375˚.
Place potato in dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
Combine whipping cream (or half-and-half) and next 4 ingredients (syrup through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13x9-inch baking dish coated with cooking spray.
Combine flour and sugar in a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
Cover and bake at 375˚ for 15 minutes. Uncover and bake an additional 25 minutes or until topping is browned and potatoes are thoroughly heated. Makes about 18 servings (serving size; about 1/2 cup).
made with the half-and-half: 250 calories; 6.3g. fat; 2.7g. fiber
Grilled Chicken Burgers
Okay so I lied this one doesn't have the nutrition information but it is darn good for you! I will get it calculated up and update this post when I get a chance. Enjoy!
When we have company over during the summer months we enjoy grilling and this recipe is a good choice. We love that it is ground chicken (not crazy about ground turkey) and we really like all of the veggies incorporated into the burger. There is quite a bit of prep time that goes into these yummy patties, but we often mix it all up a day in advance, form patties and keep chilled, this also helps the patties to hold their form when grilling. We hope you like it as much as we do!
2 lb. ground chicken meat
1 vadalia onion, chopped
1 yellow or red pepper, chopped
1 c. fresh mushrooms, chopped
2 tsp. garlic, finely minced
1 tomato seeded, peeled and chopped
2 carrots, peeled and finely grated
1 egg
1/2 c. bread crumbs
Cajun seasoning
Ground pepper to taste
Kosher salt
Lemon
Mix all ingredients except lemon well. Form into patties and grill for 5-6 minutes on each side. Squeeze lemon onto patties as they cook.
If you prefer you can leave out the seasoning and season just before or as you are grilling.
When we have company over during the summer months we enjoy grilling and this recipe is a good choice. We love that it is ground chicken (not crazy about ground turkey) and we really like all of the veggies incorporated into the burger. There is quite a bit of prep time that goes into these yummy patties, but we often mix it all up a day in advance, form patties and keep chilled, this also helps the patties to hold their form when grilling. We hope you like it as much as we do!
2 lb. ground chicken meat
1 vadalia onion, chopped
1 yellow or red pepper, chopped
1 c. fresh mushrooms, chopped
2 tsp. garlic, finely minced
1 tomato seeded, peeled and chopped
2 carrots, peeled and finely grated
1 egg
1/2 c. bread crumbs
Cajun seasoning
Ground pepper to taste
Kosher salt
Lemon
Mix all ingredients except lemon well. Form into patties and grill for 5-6 minutes on each side. Squeeze lemon onto patties as they cook.
If you prefer you can leave out the seasoning and season just before or as you are grilling.
Monday, November 24, 2008
Penne a la Telefono
I saw a chef create this recipe with a couple of modifications.
Spicy Tomato Sauce (recipe follows)
Penne noodles, cooked according to package directions
mozzarella cheese, cubed
Combine all ingredients while still hot so that mozzarella melts. Serve
Spicy Tomato Sauce
1/4 c. olive oil
3 garlic cloves, crushed
1/4-1/2 tsp. crushed red pepper (depending on how hot you want it)
#10 can tomato sauce
1 1/2 Tbsp. oregano
Heat the oil over medium-high heat in a deep pot. Add the garlic and red pepper, stirring until garlic is aromatic. Slowly pour in the tomato sauce and add the oregano. Simmer 1 1/2-2 hours. Serve in Penne a la Telefono or Chicken Parmesan.
Spicy Tomato Sauce (recipe follows)
Penne noodles, cooked according to package directions
mozzarella cheese, cubed
Combine all ingredients while still hot so that mozzarella melts. Serve
Spicy Tomato Sauce
1/4 c. olive oil
3 garlic cloves, crushed
1/4-1/2 tsp. crushed red pepper (depending on how hot you want it)
#10 can tomato sauce
1 1/2 Tbsp. oregano
Heat the oil over medium-high heat in a deep pot. Add the garlic and red pepper, stirring until garlic is aromatic. Slowly pour in the tomato sauce and add the oregano. Simmer 1 1/2-2 hours. Serve in Penne a la Telefono or Chicken Parmesan.
Jen's Teriyaki Sauce
I put this recipe together when I couldn't find a commercial sauce our family liked.
1/2 c. low-sodium soy sauce
1/2 c. pineapple juice
1/2 tsp. ginger powder
1/2 tsp. onion powder
1/8 tsp. garlic powder
1/3 c. packed brown sugar
Combine all ingredients together in a saucepan over medium-high heat and bring to a boil. Reduce heat and simmer about 10 minutes. Cool and use as a marinade for chicken, fish or beef. Also great with stir fry vegetables.
1/2 c. low-sodium soy sauce
1/2 c. pineapple juice
1/2 tsp. ginger powder
1/2 tsp. onion powder
1/8 tsp. garlic powder
1/3 c. packed brown sugar
Combine all ingredients together in a saucepan over medium-high heat and bring to a boil. Reduce heat and simmer about 10 minutes. Cool and use as a marinade for chicken, fish or beef. Also great with stir fry vegetables.
Potato Chowder
A dear friend gave me this recipe when we lived in Rexburg. Our family loves this chowder and they devour it every time it's made! If you have these simple ingredients and 8-10 hours until dinner, I recommend THIS meal!
Potato Chowder
8 c. diced, peeled potatoes
1/3 c. chopped onion
3 cans (14.5 oz. each) chicken broth
1 can (10 3/4 oz. each) cream of chicken soup
1/4 tsp. pepper
1 (8 oz. pkg) cream cheese, softened
1/2 lb. bacon, cooked and crumbled
In a slow cooker combine first five ingredients (potatoes through pepper). Cover and cook on low heat for 8 to 10 hours or until potatoes are tender.
In a medium bowl place cream cheese. Ladle a little hot soup (trying to ladle potatoes) into bowl and whisk until creamy, add more soup and whisk again then return mixture to the slow cooker and stir to combine. Add the bacon and serve.
 |
| Potatoes, chicken broth, cream cheese, cream of chicken soup, an onion, some pepper (not pictured), bacon and a slow cooker....couldn't be easier! |
8 c. diced, peeled potatoes
1/3 c. chopped onion
3 cans (14.5 oz. each) chicken broth
1 can (10 3/4 oz. each) cream of chicken soup
1/4 tsp. pepper
1 (8 oz. pkg) cream cheese, softened
1/2 lb. bacon, cooked and crumbled
In a slow cooker combine first five ingredients (potatoes through pepper). Cover and cook on low heat for 8 to 10 hours or until potatoes are tender.
In a medium bowl place cream cheese. Ladle a little hot soup (trying to ladle potatoes) into bowl and whisk until creamy, add more soup and whisk again then return mixture to the slow cooker and stir to combine. Add the bacon and serve.
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