Here are some more recipes that I have made out of this fabulous book! I love that it all tastes so good and that it's healthy too! Yeah for that...
-MOZZARELLA STICKS- pg. #91
Ingredients:
*1 C whole-wheat bread crumbs *1 T flaxseed meal *1 T sesame seeds (optional) *1 C shredded mozzarella *1/2 C cauliflower puree *1 T cornstarch *nonstick cooking spray *1 T olive oil * 1/4 t salt
1.In a bowl, toss the breadcrumbs with the flaxseed meal and sesame seeds.
2.In a second large bowl, stir together the mozzarella, cauliflower puree, and cornstarch until well combined. Shape into eight 2x1/2 inch logs. Gently roll each log in the breadcrumbs, then wrap in aluminum foil or waxed paper and freeze for 20 minutes.
3. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil. Arrange the mozzarella sticks in the pan in a single layer, being careful not to crowd them. Cook for 3-4 minutes, turning occasionally, until the crumb coating begins to brown. Sprinkle with salt and serve with ketchup.
My review:
These actually taste really good. Mine did not look like restaurant style mozzarella sticks by any means, but they did taste good. I had a hard time keeping them together while cooking them in the pan.
-PITA PIZZAS- pg.#96
Ingredients:
*8 (4-inch) whole-wheat pita pockets *1/2 C spinach puree *2 C bottled tomato suace *2 C thinly sliced mozzarella
1. Preheat oven to 400.
2. Spread spinach puree on each pita so that the spinach comes to within about 1/2 inch of the edge. Spread the sauce over the spinach; it should cover the spinach and come to within about 1/4 inch of the edge of the pita. Now lay the cheese over the sauce, covering any place where the green comes through.
3. Place the pizzas on a foil-lined baking sheet and bake until the chesse melts and begins to brown, 5-10 min. Let the pizzas cool before serving so the cheese cools and doesn't pull off (and the spinach stays completly invisible).
My review:
I really liked these and so did my son Isaac. It is a great way to eat spinach which is so healthy for all of us. However, these did not taste good as left-overs.
-MACARONI AND CHEESE (2)- PG.#107
Ingredients:
*1.5 C whole-wheat elbow macaroni *1 C nofat milk * 1/2 C canned white beans pureed *nonstick cooking spray *1.5 C shredded cheddar cheese *1/2 t salt *1/8 t garlic powder *1/8 t paprika *1/8 t pepper
1.Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.
2.While the macaroni is cooking, combine the milk and the beans in a food processor and process until pureed.
3. Coat a large suacepan with cooking spray and set it over medium heat. Add the bean mixture to the pan and cook, stirring until smooth, 1-2 min. Add the cheese and cook until melted and creamy, 1-2 min. Stir in the salt, garlic powder, paprika and pepper. Stir in the macaroni and serve warm.
My review:
I added a little bit more cheddar cheese to my recipe and it tasted fabulous. Adam thought it tasted better than any macaroni and cheese he has ever had! Issac, of course ate it too. This was good as left-overs.
-BUTTERED NOODLES- pg. #108
Ingredients:
* 8 oz whole-wheat pasta *1/2 C yellow squash puree *1/4 C nonfat milk *2 T margarine *2 T grated parmesan *1/4 t salt
1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
2. Drain, return the pasta to the warm pot, and stir in the yellow squash puree (make sure the puree is very creamy), milk, margarine, Parmesan and salt.
My review:
DELICIOUS!! These were a huge hit at our home. They tasted so good. I love squash as it is, but you couldn't even tell there was squash in it. So, so easy to make also. Try this you will really love it!
-GRILLED CHEESE SANDWICHES- pg.#135
Ingredients:
*1/2 C shredded cheddar cheese *1/2 C sweet potato or butternut squash puree *1 T margarine *1/4 t salt *4 slices whole-wheat bread *nonstick cooking spray *1 t olive oil
1.In a medium bowl, mix the cheese, vegetable puree, margarine and salt. Spread two slices of the bread with the cheese mixture and top with the other two slices.
2.Coat a large nonstick skillet with cooking spray and set it over medium heat. When the skillet is hot, add the oil. Put the sandwhiches in the pan and spray the tops with cooking spray. Cook 4-5 minutes per side, until the bread is crisp and the filling is melted.
My review:
We made these with butternut squash and they were good. These were very easy to make and fast if you are in a hurry!
-PINK PANCAKES- pg. #143
Ingredients:
*3/4 C water *1/2 C ricotta cheese *1/3 C beet puree *1 t vanilla *1/2 t cinnamon *1 C pancake mix *1/4 C grated apple *nonstick cooking spray *1 T canola oil *Maple syrup
1.In a blender combine the water, ricotta cheese, beet puree, vanilla, and cinnamon and blend. Dump the mixture into a medium bowl, add the pancake mix and apple, and stir until just combined. Do not overmix--the batter will be a little lumpy.
2.Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When hot, add the oil. Spoon the batter onto the griddle or skillet, using about 1/4 cup batter for each pancake. Cook the pancakes until bubbles form on top and the batter is set, 1-2 minutes. Then flip the pancakes with a spatula and cook until golden brown on the other side, 2-3 minutes. Serve warm with syrup or fruit.
My review:
CAUTION--working with beets is very messy---I had pink all over! :) These were not our favorite--however I think kids would love these and they are cute how they are so pink. The problem for Adam and I is it reminded us of Pepto Bismal :( The taste however was a lot better :)
-TORTILLA "CIGARS"- pg. #144
Ingredients:
*1 C roasted chicken or turkey, cubed (or pureed) *1/2 C shredded cheddar cheese *1/2 C yellow squash puree *1/2 C carrot puree *4 oz reduced fat cream cheese *1/4 t garlic powder *1/4 t salt *6 large burrito-size whole-wheat tortillas.
1.Preheat the oven to 350. Line baking sheets with aluminum foil or parchment paper.
2.In a large bowl, stir together the chicken or turkey, cheese, squash, carrot, cream cheese, garlic powder and salt.
3.Cut the tortillas in half. Place one half on the work surface with the straight edge facing you. Spread about 2 T of the filling along the edge from one side to the other. Starting at the edge, roll the tortilla into a cigar shape, completly enclosing the filling. Place seam-side down on the baking sheet. Stuff and roll the rest of the tortillas the same way.
4. Bake until the tortillas begin to brown, 4-5 min. Let cool slightly before serving.
My review:
WE LOVED THESE!!! These were delicious. I actually roasted a chicken for like 4 hours to make these. I would recommend just sauteeing the chicken instead. This is super easy. We liked these as left-overs too. Delicious once again....try these you will love them!
No comments:
Post a Comment