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Mostaccioli-Spinach Bake

from: Cooking Light, January 2006

Ingredients
Salsa:
1/2 cup chopped peeled avocado
1/2 cup chopped seeded tomato
1/4 cup thinly sliced green onions
2 teaspoons fresh lime juice
1/4 teaspoon salt

Remaining ingredients:
2 tablespoons water
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
4 (8-inch) flour tortillas
1 cup shredded roasted skinless, boneless chicken breast
3/4 cup (3 ounces) preshredded Monterey Jack cheese
1 cup shredded iceberg lettuce
1/2 cup fat-free sour cream

Directions
Preheat broiler.
To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.
Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.
Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.
Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.

Nutritional Info (1 tostada(
CALORIES 410(32% from fat); FAT 14.4g (sat 5.9g,mono 5.9g,poly 1.4g); PROTEIN 25.3g; CHOLESTEROL 49mg; CALCIUM 264mg; SODIUM 858mg; FIBER 7.2g; IRON 3.7mg; CARBOHYDRATE 47.7g

from: Cooking Light, September 2002

Ingredients
3/4 cup coarsely chopped onion
1 teaspoon coarsely chopped peeled fresh ginger
2 garlic cloves, peeled
1/2 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon black pepper
Dash of ground nutmeg
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray

Directions
Place first 3 ingredients in a food processor; process until finely chopped. Add yogurt and the next 8 ingredients (yogurt through nutmeg); pulse 4 times or until blended.
Make 3 diagonal cuts 1/4 inch deep across top of each chicken breast half. Combine chicken and yogurt mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
Prepare grill or broiler.
Remove chicken breast from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until chicken is done.

Nutritional Info (1 chicken breast half(
CALORIES 146(12% from fat); FAT 1.9g (sat 0.6g,mono 0.4g,poly 0.4g); PROTEIN 27.4g; CHOLESTEROL 67mg; CALCIUM 50mg; SODIUM 234mg; FIBER 0.7g; IRON 1.1mg; CARBOHYDRATE 3.4g

from: Cooking Light, July 1999

Ingredients
3/4 cup packed brown sugar
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese, softened
3/4 cup toffee bits (such as Skor) (about 4 ounces)
1 cup pineapple juice
6 Red Delicious apples, each cored and cut into 8 wedges
6 Granny Smith apples, each cored and cut into 8 wedges

Directions
Combine first 4 ingredients in a bowl; beat at medium speed of a mixer until smooth. Add toffee bits, and mix well. Cover and chill.
Combine juice and apples in a bowl; toss well. Drain apples; serve with dip.

Nutritional Info (1 tablespoon dip and 3 apple wedges(
CALORIES 92(28% from fat); FAT 2.9g (sat 1.8g,mono 0.8g,poly 0.2g); PROTEIN 0.8g; CHOLESTEROL 8mg; CALCIUM 13mg; SODIUM 51mg; FIBER 1.4g; IRON 0.2mg; CARBOHYDRATE 16.9g

from: Cooking Light, May 2004

Ingredients
Shrimp cakes:
3/4 teaspoon curry powder
1 cup panko (Japanese breadcrumbs)
2 tablespoons flaked sweetened coconut
2 tablespoons finely chopped fresh cilantro
2 tablespoons minced red bell pepper
2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
3 tablespoons light coconut milk
2 teaspoons minced seeded serrano chile
1 teaspoon low-sodium soy sauce
1/4 teaspoon salt
12 ounces medium shrimp, peeled, deveined, and chopped
1 large egg
1 garlic clove, minced
Cooking spray

Sauce:
1 cup diced peeled papaya
1/4 cup water
1/4 cup fresh lime juice
2 teaspoons sugar

Remaining ingredients:
4 cups gourmet salad greens
2 teaspoons sesame seeds, toasted

Directions
To prepare shrimp cakes, heat a large nonstick skillet over medium heat. Add curry powder; cook 30 seconds or until lightly toasted and fragrant, stirring constantly. Combine curry powder and next 13 ingredients (curry powder through garlic), stirring well. Cover and chill 1 hour. Divide shrimp mixture into 8 equal portions; shape each portion into a 1/2-inch-thick patty. Heat pan over medium-high heat. Coat pan with cooking spray. Add shrimp cakes to pan, and cook 4 minutes on each side or until browned. Remove pan from heat; cover and let stand 5 minutes.
To prepare sauce, combine papaya and next 3 ingredients (papaya through sugar) in a food processor; process until smooth.
Place 1 cup greens on each of 4 plates. Top each serving with 2 shrimp cakes; spoon about 1/4 cup sauce over each serving, and sprinkle with 1/2 teaspoon sesame seeds. Serve immediately.

Nutritional Info (1/4 recipe(
CALORIES 256(20% from fat); FAT 5.7g (sat 1.9g,mono 1.1g,poly 1.2g); PROTEIN 22.9g; CHOLESTEROL 182mg; CALCIUM 101mg; SODIUM 402mg; FIBER 3g; IRON 3.4mg; CARBOHYDRATE 28.5g

from: Cooking Light, November 2005

Ingredients
Pancakes:
1 cup all-purpose flour (about 4 1/2 ounces)
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 (1-ounce) package uncooked instant farina (such as Cream of Wheat)
1 1/4 cups low-fat buttermilk
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1 large egg
1 cup mashed banana (about 1 large)

Syrup:
1/2 cup pomegranate juice
1/2 cup maple syrup
2 tablespoons pomegranate juice
2 teaspoons cornstarch

Directions
To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through farina) in a large bowl; stir with a whisk. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in banana.
Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.
To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes.

Nutritional Info (3 pancakes, 2 T syrup(
CALORIES 315(11% from fat); FAT 4g (sat 1g,mono 0.5g,poly 0.3g); PROTEIN 5.7g; CHOLESTEROL 37mg; CALCIUM 128mg; SODIUM 312mg; FIBER 1.4g; IRON 3.3mg; CARBOHYDRATE 66.6g

from: Cooking Light, March 2006

Ingredients
Chicken:
Cooking spray
1 teaspoon chili powder
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves

Dressing:
1/3 cup pomegranate juice
3 tablespoons red wine vinegar
2 teaspoons sugar
2 teaspoons canola oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper

Salad:
1 (5-ounce) package gourmet salad greens
1/2 cup thinly sliced red onion
3/4 cup orange sections (about 2 medium oranges)
1/3 cup dried cranberries
1/4 cup (1 ounce) crumbled Gorgonzola cheese

Directions
To prepare chicken, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle chili powder and salt over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from skillet; let stand 3 minutes. Cut chicken across grain into thin slices; set aside.
To prepare dressing, combine juice and next 5 ingredients (through crushed red pepper) in a small bowl; stir well with whisk.
To prepare salad, place greens on a serving platter; top with onion, orange, cranberries, and chicken slices. Sprinkle evenly with cheese; pour dressing over salad.

Nutritional Info (2 C salad, 4.5 oz chicken, 2 T dressing(
CALORIES 333(18% from fat); FAT 6.7g (sat 2.3g,mono 2.4g,poly 1.2g); PROTEIN 42.2g; CHOLESTEROL 105mg; CALCIUM 115mg; SODIUM 527mg; FIBER 5.4g; IRON 2mg; CARBOHYDRATE 27.1g

from:

Ingredients
8 T. unsalted butter (1 stick) plus extra for coating
10 ounces bittersweet or semisweet chocolate, coarsely chopped
3 T. flour, plus extra for dusting
1/2 cup sugar, plus extra for dusting
4 large eggs
1 large egg yolk
1 tsp. vanilla
1/4 tsp. salt
1 cup mini-marshmallows
2 T. cocoa powder, optional

Directions
Preheat oven to 375. Generously butter, flour and sugar eight or nine 6-ounce oven-proof ramekins. (You can also bake this in a 9 or 10-inch pie plate; increase baking time 22-25 minutes or if you prefer a gooey center 17-20 minutes.) Place butter and chocolate in double boiler over simmering water and melt until smooth, cool. Beat the eggs, yolk, sugar, vanilla and salt on high speed until volume doubles and the mixture becomes foamy, about 5 minutes. Stir in the 3 T. flour, then gradually add the melted chocolate to the egg mixture beating on low until fully incorporated. Fill the ramekins two-thirds full and bake until the cakes puff and begin to crack but the centers are still a bit runny, 13-17 minutes. Remove from oven and sprinkle with marshmallows and return to oven for 2 to 4 minutes, until the marshmallow tops begin to brown. Remove from oven and let cool about 5 minutes. Sift the cocoa on top of marshmallows. Note: if you fill the cups too full it is hard to get the marshmallows to stay on, because these cakes puff up when they cook and sink a little when they cool.

from: Dannon.com

Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground ginger powder
1/2 cup raisins
1 medium ripe pear (such as Anjou or Bartlett), roughly chopped (about 1 cup)
6 Tbsp. unsalted butter (3/4 stick), at room temperature
3/4 cup light brown sugar
1 tsp. vanilla
2 large eggs, lightly beaten
1 Tbsp. grated fresh gingerroot
1 cup Dannon All Natural Plain Yogurt

Directions
Preheat oven to 350°F. Sift together flour, baking powder, baking soda, salt, cinnamon, and ground ginger powder in a large mixing bowl. Toss in raisins and diced pear.

In a separate bowl, cream together butter, brown sugar and vanilla. Stir in eggs and gingerroot. Add flour mixture to butter mixture, stirring until just combined. Carefully fold in yogurt. Spoon batter into greased muffin tins, about 3/4 full.

Bake until lightly browned, about 20-25 minutes, or until a toothpick inserted comes out clean. Allow muffins to cool a few minutes before serving.

Nutritional Info (1 muffin(
calories 240; calories from Fat 70; total Fat 8g; Saturated Fat 4.5g; trans Fat 0; Cholesterol 60mg; Sodium 400mg; Carbohydrates 36g; Dietary Fiber 1g; Protein 5g; Calcium 8%

from: FoodTV

Ingredients
1 1/4 cups cold whole milk
1 (3.4-ounce) box vanilla instant pudding and pie filling mix
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 (12-ounce) package semisweet chocolate morsels
1/4 cup powdered sugar, sifted

Directions
Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.

from: Cooking Light January 1997

Ingredients
8 ounces uncooked mostaccioli (3 cups uncooked tubular-shaped pasta)
2 tablespoons reduced-calorie stick margarine, divided
1 cup vertically sliced onion
2 teaspoons bottled minced garlic
1/4 cup all-purpose flour
2 1/2 cups skim milk
1 1/4 cups (5 ounces) preshredded Parmesan cheese, divided
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 (10-ounce) package frozen chopped spinach, thawed and drained
Cooking spray
1/4 cup dry breadcrumbs
2 tablespoons (1/2 ounce) preshredded Parmesan cheese
Parsley sprigs (optional)

Directions
Preheat oven to 350°. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

Melt 1 tablespoon margarine in a medium heavy saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add flour; cook 30 seconds, stirring constantly. Gradually add milk; cook 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup cheese, Italian seasoning, and pepper; remove from heat.

Combine pasta, cheese sauce, 1 cup cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon margarine; sprinkle over pasta mixture. Bake at 350° for 30 minutes or until thoroughly heated. Garnish with parsley, if desired.

Nutritional Info (1 1/2 cups(
CALORIES 372(26% from fat); FAT 10.6g (sat 5.1g,mono 3.3g,poly 1.4g); PROTEIN 21g; CHOLESTEROL 20mg; CALCIUM 525mg; SODIUM 884mg; FIBER 3.6g; IRON 3.8mg; CARBOHYDRATE 48.4g

Posted on

Grilled California Pizza

from: AllRecipes.com

Ingredients
6 Tbsp. butter, melted
1 C white sugar
1/2 C milk
2 eggs
1 1/2 C all-purpose flour
1 tsp. baking powder
1 Tbsp. grated lemon zest
1/2 C chopped walnuts
2 Tbsp. lemon juice
2 Tbsp. confectioners’ sugar

Directions
Generously grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine melted butter or margarine and sugar. Add eggs, and mix until light and fluffy. Add milk, baking powder, lemon rind, and chopped nuts. Mix well. Sift flour, and gradually add to mixture; mix to just combine.

Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean.

While bread is baking, combine lemon juice and confectioners’ sugar in small dish. Stir well before using. Immediately upon removing bread from oven, place pan on a cooling rack. Using a large fork, poke holes all over the bread. Pour lemon juice mixture over the top of the bread. Cool for 15 minutes, and then remove from pan.

from: MyLittleMochi.com

Ingredients
1 – 8 ounce cream cheese at room temperature
1/2 teaspoon sesame oil
1/4 teaspoon worcestershire sauce
1/4 teaspoon pepper
1 beaten egg
2 cloves garlic minced
1/4 cup red onion minced
1/2 lb. imitation crab meat
1 package won ton pi wrappers
1 beaten egg (to seal won ton pi)

Directions
In a bowl mix all ingredients except the won ton pi and beaten egg for sealing. Place a 1 teaspoon heaping mound of filling in middle of won ton pi and moisten top edges with beaten egg. Fold over into a triangle shape, pressing lighting on the top edges to seal.

Moisten one side corner with egg, overlap with other corner and press together.

Deep fry wontons until golden brown, about 1 minute. Drain on paper towels and serve with Thai sweet chili pepper sauce. Makes about 24 won tons.

from: Volumetrics

Ingredients
1 lb beef flank steak, trimmed
3 T all purpose flour, divided
1 T mild paprika
1/4 t salt
1/4 t freshly ground pepper
1 T olive oil
2 cloves garlic, minced
1 1/2 C thinly sliced onion (about 1 large), separated into rings
1 1/2 cups thin green epper strips, cut 1 1/2 to 2 inches long
1 (8 oz) package pre-sliced mushrooms
1 C low-fat or fat-free beef broth
1/2 C fat-free sour cream
2 cups cooked egg noodles

Directions
Cut steak diagonally across the grain into thin slices. Combine 2 T flour with the paprika, salt and pepper ina shallow bowl; add steak and toss to coat.

Heat the olive oil in a large, nonstick skillet over medium-high heat. Add the steak; cook until slices are browned on both sides, about 5 min. Add the garlic, onion, and green pepper, cook 2 min, stirring frequently. Add the mushrooms and cook uncovered for 2 min. Stirin the broth; bring to a boil. Cover, reduce heat to medium-low and simmer 10 min.

Meanwhile, in a small bowl or cup, stir together the sour cream and the remaining 1 T flour until smooth. Stir into simmering mixture; cook, stirring constantly, 2 minutes or until thickened.

Nutritional Info (1 cup beef mixture, 1/2 cup noodles(
Calories: 395; Carbs: 42g; Fat: 13g; Fiber: 4g; Sodium: 383 mg

from: Volumetrics

Ingredients
8 oz diced boneless beef sirloin
3.5 C low-fat or fat-free beef broth
1 C water
1/2 C pearl barley
1 t dried thyme
2 t + 1 T olive oil
3/4 C finely diced carrot
1/2 C finely diced celery
1 (8 oz) package pre sliced mushrooms
3 medium cloves garlic, minced

Directions
Sauté beef in 1 T olive oil in a non-stick skillet over med-high heat until the beef is browned, about 5-6 min. Remove the beef and its juices from the pan.

Combine the broth, water, barley, thyme, beef and juices, in a heavy sauce pan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Meanwhile, heat the remaining 2 t olive oil in a nonstick skillet over medium heat. Add the carrot and celery and sauté 5 minutes. Add mushrooms and garlic, and sauté 10 minutes. Stir into the soup mixture. Return the soup to a boil, cover, reduce heat, and simmer 15 minutes. Remove the saucepan from the heat.

Nutritional Info (2 1/3 cup(
320 calories

from: Cooking Light, Aug 2004

Ingredients
1 (11-ounce) can refrigerated French bread dough
2 ounces thinly sliced prosciutto
1 cup trimmed arugula
1/2 cup (2 ounces) shredded Gruyere cheese
1/4 cup chopped fresh parsley

Directions
Heat oven to 425.
Unroll dough onto a baking sheet; pat into a 14 x 11-inch rectangle. Cut dough into quarters to form 4 (7 x 5 1/2-inch) rectangles. Top each rectangle with 1/2 ounce prosciutto, 1/4 cup arugula, 2 tablespoons cheese, and 1 tablespoon parsley. Beginning at short side of each rectangle, roll up the dough, jelly-roll fashion; pinch seam to seal (do not seal ends of rolls). Arrange rolls 4 inches apart on baking sheet. Bake at 425? for 10 minutes or until rolls are lightly browned. Serve warm.

Nutritional Info (1 roll(
CALORIES 275(28% from fat); FAT 8.5g (sat 4.4g,mono 2.1g,poly 0.5g); PROTEIN 14g; CHOLESTEROL 24mg; CALCIUM 158mg; SODIUM 754mg; FIBER 1.5g; IRON 2.3mg; CARBOHYDRATE 34.4g

from: Cooking Light, March 2001

Ingredients
1/2 cup all-purpose flour
1/2 cup fat-free milk
2 tablespoons granulated sugar
1/4 teaspoon salt
1 large egg
1 large egg white
1 tablespoon butter
Powdered sugar (optional)

Directions
Preheat oven to 425.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through egg white); stir until moist.
Melt butter in a 10-inch cast-iron skillet over medium heat. Pour batter into pan; cook 1 minute (do not stir). Bake at 425 for 18 minutes or until golden. Sprinkle with powdered sugar, if desired. Cut into quarters; serve immediately.

Nutritional Info (1/4 recipe(
CALORIES 141(28% from fat); FAT 4.4g (sat 2.3g,mono 1.4g,poly 0.4g); PROTEIN 5.2g; CHOLESTEROL 64mg; CALCIUM 48mg; SODIUM 222mg; FIBER 0.4g; IRON 0.9mg; CARBOHYDRATE 19.9g

from: Barefoot Contessa

Ingredients
Tart Shell:
3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
Filling:
4 limes at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 teaspoon salt

Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add– the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.

Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

from:

Ingredients
For the dough:
1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
For the toppings (select 8):
1 red onion, thinly sliced
1 pound fresh mozzarella, grated
1/2 pound Italian Fontina, grated
1/2 pound mild goat cheese, such as Montrachet, sliced
1 red or yellow bell pepper, cored, seeded, and julienned
1/4 pound prosciutto, thinly sliced and julienned
1 bunch arugula, cleaned and dried
6 plum tomatoes, sliced 1/4-inch thick
4 pork or turkey sausages, cooked and sliced
1 bunch basil leaves, cleaned and dried
4 garlic cloves, roasted
Crushed red pepper flakes

For prep:
1/2 cup good olive oil
Cornmeal

Directions
For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)

Light your grill and wait until it's hot.

Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.

Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

Posted on

Pasta with Spicy Sausage and Mixed Wild Mushrooms

from: Adapted from Jamie Oliver's Recipe

Ingredients
1 tablespoon olive oil
9 ounces best-quality spicy sausage, casing removed
1 onion, finely chopped
1 clove garlic, minced
1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn
2 tablespoons fresh thyme leaves
1 to 2 small dried red chiles, crumbled
Coarse salt and freshly ground pepper
Pasta (fresh, if you can manage it)
3 to 4 tablespoons unsalted butter
1/2 cup loosely packed flat-leaf parsley, chopped
1/2 cup freshly grated Parmesan cheese

Directions
In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.

Meanwhile, bring a large pot of water to a boil; add salt and pasta. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.

Add butter to mushroom mixture along with some of the cooking liquid (from the pasta) to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

Posted on

Shrimp Scampi Pizza

from: Shape Magazine

Ingredients
1 c lite vanilla soy milk
1/2 c calcium OJ
1 banana (I like frozen ones), peeled, obviously

Directions
Chunk it all in a blender and smoothie it up.

from: Everyday Food #15

Ingredients
5 t olive oil
1 1/4 lb boneless leg of lamb cut into 1 inch dice
coarse salt and pepper
1 large onion, halved and sliced
4 garlic cloves, thinly sliced
1/2 t paprika
1/2 c dried apricots, halved
1/2 c pitted prunes
1 can (14.5 oz) whole peeled tomatoes, drained
1/2 cup packed fresh cilantro leaves, plus more for garnish
2 T fresh lime juice
couscous

Directions
In a 5 qt saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3-5 min.

Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2-4 min. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer partially coverer, until tomatoes begin to break apart and sauce is thickened, about 25-30 min. While you wait on the lamb, put a pot of water to boil for your couscous. Place the couscous itself into a large bowl and add any dry seasonings you desire. Once the water has boiled, carefully pour it over the couscous until you have about an inch of water over the couscous. Wait a few minutes for the couscous to absorb the water and stir it. Wait a bit more and then taste it. It should have the same consistency as properly cooked pasta.

Return lamb and any accumulated juices to pan; cook until heated through, about 1 min. Stir in cilantro and lime juice. Serve with couscous.

Nutritional Info (1/4 recipe(
(without couscous:) 371 calories; 13.3 g fat; 31.9 g protein; 33.1 g carbs; 4.6 g fiber

from: Matt and Jess Original

Ingredients
– 60 count shrimp
– Italian salad dressing
– Teaspoon oregano
– Pizza Crust
– Mozzarella Cheese
– Parmesan Cheese

Directions
Marinate thawed shrimp Italian dressing. Take shrimp out of dressing with a slotted spoon and add to a pan over medium high heat. Cook shrimp till done, typically just a few minutes. Cut shrimp in 1/2.

Roll out pizza crust on cooking sheet. (Precook crust if required for pizza crust.) Lay down a thin layer of Italian salad dressing. Cover pizza with Mozzarella cheese to desired thickness. Add desired amount Parmesan cheese. Add cooked shrimp to top pizza. Sprinkle top of pizza with Italian salad dressing and oregano.

Cook pizza according to pizza crust instructions.

Posted on

Mini Calzones

from: Adapted from Jamie's Dinners

Ingredients
puff pastry (freezer section)
pepperoni
mozzarella (shredded)
cherry tomatoes
fresh basil
mushrooms (fresh, sliced)
sea salt
egg wash (1 egg yolk, 2 tbsp water beat together)

Directions
Heat oven to 425 Roll out your puff pastry to a bit less than 1/4″ thick. Use some kitchen object as a template to cut out 7″ rounds. Take each round and squish a cherry tomato over it, breaking up the skin into small pieces. Cover the tomato with some shredded cheese. Sprinkle on some basil and sea salt. Top with a couple of slices of pepperoni and some mushrooms.

Fold the pastry in half onto itself, trapping the filling inside. Crimp the edges of the pastry with your finger or a fork or whatever. Brush the pastry with the egg wash.

Arrange the little calzones on a cookie sheet and bake them until golden brown and puffy … approx 15-20 min.

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Calzones

from: Everyday Food, Jan/Feb 2003

Ingredients
10 tablespoons (1 ¼ sticks) unsalted butter
¾ cup light-brown sugar
2 small pink grapefruit
1 ½ cups flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground allspice
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
whipped cream (optional)

Directions
Preheat oven to 350. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter ½ cup brown sugar evenly over the melted butter.

With a sharp knife, peel the grapefruit, removing all pith (the white stuff). Slice into small rounds. Arrange the slices to cover the bottom of the pan. In a bowl, stir together the flour, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining butter until creamy. Add granulated sugar and remaining ¼ cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milt to butter mixture, beginning and ending with dry ingredients.

Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature with whipped cream if desired.

from: Matt & Jess Nichols

Ingredients
1 cup sugar
½ cup butter, softened
2 eggs
1 ½ tsp vanilla
2 ¼ cups flour
2 ½ teaspoons baking powder
1 tsp salt
¾ cups milk
1 ½ cups mixture coarsely chopped bananas and strawberries

Directions
Preheat oven to 350. Grease a 5×9 inch loaf pan. Cream 1 cup of the sugar, and butter in a large mixing bowl until fluffy. Add eggs and vanilla; beat well. Set aside 2 tablespoons of the flour. Sift the remaining flour with baking powder and salt. Mix flour alternately with milk into creamed mixture, beating until smooth after each addition. Combine the reserved 2 tablespoons flour with fruit and gently fold into batter.

Turn into prepared pan and bake 1 hour fifteen minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes then pierce gently with a fork. Makes 1 loaf.

from: Jess & Matt Nichols

Ingredients
2 packages of ready-made pizza dough
mozzarella cheese, grated
pizza toppings (we like mushrooms & ground beef)
marinara sauce for dipping

Directions
Preheat oven to 350. If you need to prepare any of the ingredients (grate the mozzarella cheese, brown the ground beef, etc.) do that.

Spread out one can of dough on a cookie sheet with your fingers. Cut it into four sections. On each half of the dough slices, put some mozzarella cheese and pizza toppings. Fold over and seal edges with your finger tips or a fork. Arrange the calzones on the cookie sheet. Bake for about 18 minutes in the oven or until golden brown.

Serve with marinara sauce for dipping.

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Spaghetti with R&R

from: Martha Stewart

Ingredients
2 tablespoons olive oil
3 garlic cloves, minced
½ cup finely chopped fresh flat-leaf parsley
½ cup plain breadcrumbs
coarse salt
1 pound spaghetti
8 ox ricotta cheese
1 head radicchio quartered, cored, and thinly sliced crosswise
freshly ground pepper

Directions
Heat 1 tablespoon oil in a medium skillet over medium heat. Add garlic and cook until soft but not browned; 1 to 2 minutes. Add parsley and breadcrumbs; cook stirring frequently, until breadcrumbs are golden, about 3 minutes. Transfer to a bowl and set aside.

Bring a large pot of water to boil and add salt. Add pasta and cook until al dente according to package instructions. Drain, reserving 1 cup cooking liquid. Return pasta and reserved cooking liquid to pot and add ricotta and remaining tablespoon oil. Toss to coat evenly. Add radicchio and half the breadcrumb mixture; season with salt and pepper. Toss to combine. Serve immediately, sprinkled with remaining breadcrumb mixture.

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Chicken Italitano

from: Jess Nichols

Ingredients
Boneless, skinless chicken breasts
1 bottle Italian dressing (I like Wishbone best)

Directions
Preheat oven to 350°
Clean chicken. Place chicken in a glass baking dish about an inch apart. Pour Italian dressing over the chicken, making sure that spices lay on top of the chicken.
Bake the chicken for about 35 minutes, turning once when they're about halfway done. Depending on your oven and the thickness of your chicken, it may be done as early as 20 mintues into cooking.

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Salmon pasta

from: Jess Nichols

Ingredients
Boneless, skinless chicken breasts
1 bottle Italian dressing (I like Wishbone best)

Directions
Preheat oven to 350°
Clean chicken. Place chicken in a glass baking dish about an inch apart. Pour Italian dressing over the chicken, making sure that spices lay on top of the chicken.
Bake the chicken for about 35 minutes, turning once when they're about halfway done. Depending on your oven and the thickness of your chicken, it may be done as early as 20 mintues into cooking.

from: 101

Ingredients
6 boneless skinless chicken breast halves or thighs (about 1.5 lbs)
½ cup raspberry preserves (fruit only type)
½ cup frozen pineapple juice concentrate, thawed
½ cup soy sauce
2 tablespoons rice wine vinegar
½ teaspoon chili powder
½ teaspoon curry powder
½ teaspoon garlic powder
¼ cup fresh raspberries, mashed
Garnish: ¼ cup fresh raspberries

Directions
Place chicken in a large baking pan. In a small bowl, combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder, and ¼ cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refrigerator for 2 hours or up to over night.
Heat oven to 350 degrees. Remove baking pan from refrigerator and place in oven. Bake, covered 30-40 minutes. Remove from oven, transfer chicken to serving platter and to p with pan juices. Garnish with remaining raspberries.

from: meals.com

Ingredients
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth

Directions
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth

from: Everyday Food, Jan/Feb 2003

Ingredients
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth

Directions
Heat the broiler. Put the fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add the parsley, brown sugar, ¾ teaspoon salt and 1 teaspoon pepper to the bag and shake to mix.

Press the mixture onto the skinless side of the salmon. Broil the salmon, skin side down, until it is no longer red in the center, about 8 minutes.

Flake the fish with a fork. Meanwhile, in a large pot of boiling slated water, cook the pasta according to its directions until al dente, about 13 minutes. Reserve ½ cup of the cooking water and drain the pasta. Return it to the warm pot, add the spinach and toss.

In a bowl, mix together the sour cream, lemon juice to taste, ½ teaspoon salt, and 2 tablespoons pasta water.

Put the pasta on plates, top with salmon, and drizzle with the sour-cream mixture. Or simply toss the pasta and spinach in the pot with the salmon and sour-cream mixture, adding pasta water as needed, and serve.

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Baked Shrimp Scampi

from: Paula Kafer

Ingredients
5 lbs raw shrimp, peeled
2 cups butter
1 tbsp freshly ground pepper
2 cloves garlic, minced
1 cup lemon juice
1 16 oz bottle Italian salad dressing
French bread

Directions
Preheat oven to 350 degrees. Place shrimp in a large roasting pan. In a medium size saucepan, melt butter; add pepper and garlic. Stir in lemon juice and salad dressing. Pour mixture over shrimp and bake covered 45 minutes. Stir once or twice while cooking. To serve, pour all into a large bowl. Serve with French bread to dip into the butter sauce.