Dietitian's Tip:
This dip is excellent with raw vegetables, such as sliced cucumbers, red or green bell peppers, carrots, and celery. It is also great with toasted pita triangles — or as a topping for potatoes.
Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts
Artichoke Dip
Dietitian's Tip:
This dip is excellent with raw vegetables, such as sliced cucumbers, red or green bell peppers, carrots, and celery. It is also great with toasted pita triangles — or as a topping for potatoes.
Apples with dip
Tip:
By using fat-free cream cheese instead of full-fat cream cheese, you save about 70 calories and 10 grams of fat — most of which is saturated fat — in each serving.
Inside-Out Cheeseburgers
Why put the cheese on top of the burger when half of it just melts off? Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses--Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.
Makes: 4 servings
Active Time:
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Grilled Eggplant Panini
Grilled eggplant is one of life's simpler pleasures: creamy and rich. Look for medium-size, purple eggplants with firm skins and no mushy spots. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand—or in your own backyard!
READER'S COMMENT:
"Looks so yummy! I love eggplant and I love cheese, this will make a lovely vegetarian lunch alternative for me to bring to school, thank you. "
Makes: 4 sandwiches
Active Time:
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Spinach-Mushroom Pizza
Prep time: 20 minutes
Cook time: 15 minutes
Makes: 6 servings
Cook time: 15 minutes
Makes: 6 servings
Ingredients
1 12-ounce whole wheat pizza crust, such as Boboli
1/4 cup pizza sauce
1/2 cup frozen spinach, thawed and drained well
1/4 small red onion, thinly sliced
1 cup shredded part-skim mozzarella
6 medium cremini mushrooms, sliced
1/4 cup part-skim ricotta
2 tablespoons grated Parmesan
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
1 12-ounce whole wheat pizza crust, such as Boboli
1/4 cup pizza sauce
1/2 cup frozen spinach, thawed and drained well
1/4 small red onion, thinly sliced
1 cup shredded part-skim mozzarella
6 medium cremini mushrooms, sliced
1/4 cup part-skim ricotta
2 tablespoons grated Parmesan
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
Directions
1. Preheat the oven to 450 degrees. Place a large heavy baking sheet on the bottom of the oven. Lay the pizza crust on a work surface.
2. Spread the crust with the sauce, followed by the spinach and onion. Sprinkle with the mozzarella and mushrooms. Dollop the ricotta over the pizza and sprinkle with the Parmesan. Drizzle the olive oil all over.
3. Use a thin cutting board or the back of a second baking sheet to carefully transfer the pizza to the preheated baking sheet on the bottom of the oven. Bake until the crust is puffed and beginning to color at the edges and the cheese is melted, 10 minutes. Take the sheet out of the oven and preheat the broiler.
4. Broil the pizza, watching carefully, until the cheese is browned and bubbling, about 2 minutes. Let pizza cool on the sheet for 5 minutes. Sprinkle with the balsamic vinegar, slice into wedges, and serve.
1. Preheat the oven to 450 degrees. Place a large heavy baking sheet on the bottom of the oven. Lay the pizza crust on a work surface.
2. Spread the crust with the sauce, followed by the spinach and onion. Sprinkle with the mozzarella and mushrooms. Dollop the ricotta over the pizza and sprinkle with the Parmesan. Drizzle the olive oil all over.
3. Use a thin cutting board or the back of a second baking sheet to carefully transfer the pizza to the preheated baking sheet on the bottom of the oven. Bake until the crust is puffed and beginning to color at the edges and the cheese is melted, 10 minutes. Take the sheet out of the oven and preheat the broiler.
4. Broil the pizza, watching carefully, until the cheese is browned and bubbling, about 2 minutes. Let pizza cool on the sheet for 5 minutes. Sprinkle with the balsamic vinegar, slice into wedges, and serve.
Nutrition facts per serving: 252 calories, 15g protein, 30g carbohydrate, 10g fat (3.5g saturated), 5g fiber
Penne with Broccoli Rabe and Ricotta
Prep time: 10 minutes
Cook time: 15 minutes
Makes: 6 servings
Makes: 6 servings
Ingredients
Salt
1 bunch broccoli rabe
12 ounces whole wheat penne
1 tablespoon extra virgin olive oil
2 lean Italian turkey sausages, casings removed
1/2 medium red onion, thinly sliced
1 garlic clove, sliced
Small pinch crushed red pepper flakes
2 tablespoons tomato paste
1/4 cup part-skim ricotta
2 tablespoons grated Parmesan
Salt
1 bunch broccoli rabe
12 ounces whole wheat penne
1 tablespoon extra virgin olive oil
2 lean Italian turkey sausages, casings removed
1/2 medium red onion, thinly sliced
1 garlic clove, sliced
Small pinch crushed red pepper flakes
2 tablespoons tomato paste
1/4 cup part-skim ricotta
2 tablespoons grated Parmesan
Directions
1. Bring a large pot of salted water to a boil. Add the broccoli rabe; cook for 4 minutes. Transfer the broccoli rabe to a colander. When it’s cool enough to handle, chop into bite-size pieces.
2. Add the penne to the same pot of boiling water and cook until al dente. Reserve 1/2 cup of the pasta cooking water before draining the penne.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausages, onion, garlic, and red pepper flakes and cook, crumbling the sausage with a wooden spoon, until browned, 8 minutes. Add the chopped broccoli rabe and saute until tender, about 2 more minutes. Add the tomato paste and cook, stirring until well combined, about 1 minute.
4. Adjust the heat to low and add the pasta to the skillet. Toss to combine the ingredients, adding a little of the reserved cooking water if the mixture seems dry. Stir in the ricotta and Parmesan, take the pan off the heat, and toss well. Serve immediately.
1. Bring a large pot of salted water to a boil. Add the broccoli rabe; cook for 4 minutes. Transfer the broccoli rabe to a colander. When it’s cool enough to handle, chop into bite-size pieces.
2. Add the penne to the same pot of boiling water and cook until al dente. Reserve 1/2 cup of the pasta cooking water before draining the penne.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausages, onion, garlic, and red pepper flakes and cook, crumbling the sausage with a wooden spoon, until browned, 8 minutes. Add the chopped broccoli rabe and saute until tender, about 2 more minutes. Add the tomato paste and cook, stirring until well combined, about 1 minute.
4. Adjust the heat to low and add the pasta to the skillet. Toss to combine the ingredients, adding a little of the reserved cooking water if the mixture seems dry. Stir in the ricotta and Parmesan, take the pan off the heat, and toss well. Serve immediately.
Nutrition facts per serving: 342 calories, 18g protein, 47g carbohydrate, 8g fat (1.8g saturated), 2g fiber
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