Ingredients
6 whole wheat english muffins (sliced & lightly toasted)
12 slices favorite cheese
12 slices tomatoes (about 1/4 inch)
Dried oregano
Salt & Pepper
Preparation
Preheat broiler.
Put english muffin slices on large cookie sheet (cut side up). Using a glass or mug, cut cheese slices to fit english muffins and put on english muffin slices. Top with tomatoes and sprinkle with oregano and salt & pepper to taste. Cook under broiler until cheese begins to melt and bubble brown.
*Note: You can save the extra cheese pieces for a snack some other day, or use less slices and use the scraps on some of the english to stretch it further. It's less pretty, but it works!
You can make as few (use 1 muffin just for you) or as many as you like. It's pretty quick and easy.
Sunday, July 31, 2011
Apple Salad
Ingredients
1 medium apple
1 (6oz) favorite fat free yogurt
1/4 roughly chopped toasted walnuts
Preparation
Wash, quarter, core, and slice apples. Pour yogurt over apples and sprinkle with walnuts.
1 medium apple
1 (6oz) favorite fat free yogurt
1/4 roughly chopped toasted walnuts
Preparation
Wash, quarter, core, and slice apples. Pour yogurt over apples and sprinkle with walnuts.
Wednesday, July 13, 2011
Grilled Eggplant Parmesan
Ingredients
1 medium sized eggplant
Olive oil
Tomatoes
Fresh low fat mozzarella
Fresh basil
Dried oregano
Salt & pepper to taste
Preparation
Wash eggplant well and slice into 1/2 inch slices. Brush with olive oil, salt, and pepper. Grill eggplant until nice grill marks appear, about 4 minutes on each side. Meanwhile slice mozzarella and tomatoes into thin slices. When eggplant is almost done cooking, top with tomato slice (sprinkle tomato with oregano, salt, and pepper to taste), basil leaf (whole or chiffonade), and mozzarella. Remove from heat when eggplant is cooked and cheese begins to melt and enjoy!
1 medium sized eggplant
Olive oil
Tomatoes
Fresh low fat mozzarella
Fresh basil
Dried oregano
Salt & pepper to taste
Preparation
Wash eggplant well and slice into 1/2 inch slices. Brush with olive oil, salt, and pepper. Grill eggplant until nice grill marks appear, about 4 minutes on each side. Meanwhile slice mozzarella and tomatoes into thin slices. When eggplant is almost done cooking, top with tomato slice (sprinkle tomato with oregano, salt, and pepper to taste), basil leaf (whole or chiffonade), and mozzarella. Remove from heat when eggplant is cooked and cheese begins to melt and enjoy!
Apple Snacker
Ingredients
1 medium apple
2 tbs peanut butter
1 tsp honey
Preparation
Quarter and core apple. Spread quarters with peanut butter and drizzle with honey. Yum!
*Note: For an extra special treat, add a handful of mini chocolate chips. Dip apple slice into peanut butter mixture then into mini chocolate chips. YUM! My son loves this snack.
1 medium apple
2 tbs peanut butter
1 tsp honey
Preparation
Quarter and core apple. Spread quarters with peanut butter and drizzle with honey. Yum!
*Note: For an extra special treat, add a handful of mini chocolate chips. Dip apple slice into peanut butter mixture then into mini chocolate chips. YUM! My son loves this snack.
Saturday, February 20, 2010
Spinach and Strawberry Salad w/ Strawberry Vinaigrette
Ingredients
1 (12 oz) pkg Baby Spinach (washed and dried well)
1 pint Strawberries (washed and cut into wedges)
1/4 cup Sliced Almonds (toasted)
2 tbs Goat Cheese (*optional)
3 tbs Strawberry Jam
1 tbs minced Shallot
1 1/2 tbs Balsamic Vinegar
4-5 tbs Extra Virgin Olive Oil (use your own judgment on consistency)
Salt/pepper
Preparation
Combine jam, minced shallot, balsamic vinegar, olive oil, and whisk together until combined well, add salt and pepper to taste. In a large salad bowl add 1/2 the salad dressing, then add washed and dried spinach, strawberries, and toasted almonds (*toast on stove in dry skillet or in oven for a few minutes). Mix well until dressing coats everything, if not enough dressing, add more. Top with goat cheese if using and enjoy!
Note: This a nice summer salad, add some cooked chicken breast and make it a meal.
Also, if you don't like making dressing, feel free to use your favorite store bought vinaigrette. That will work too.
Ingredients
1 (12 oz) pkg Baby Spinach (washed and dried well)
1 pint Strawberries (washed and cut into wedges)
1/4 cup Sliced Almonds (toasted)
2 tbs Goat Cheese (*optional)
3 tbs Strawberry Jam
1 tbs minced Shallot
1 1/2 tbs Balsamic Vinegar
4-5 tbs Extra Virgin Olive Oil (use your own judgment on consistency)
Salt/pepper
Preparation
Combine jam, minced shallot, balsamic vinegar, olive oil, and whisk together until combined well, add salt and pepper to taste. In a large salad bowl add 1/2 the salad dressing, then add washed and dried spinach, strawberries, and toasted almonds (*toast on stove in dry skillet or in oven for a few minutes). Mix well until dressing coats everything, if not enough dressing, add more. Top with goat cheese if using and enjoy!
Note: This a nice summer salad, add some cooked chicken breast and make it a meal.
Also, if you don't like making dressing, feel free to use your favorite store bought vinaigrette. That will work too.
Monday, February 15, 2010
Spaghetti w/Broccoli (Lemon,Garlic & Basil)
Ingredients
1 lb box Whole Grain Spaghetti (Cooked to al dente, reserve pasta water)
1 large bag Frozen Cut Broccoli (or fresh broccoli, cut up)
1 Lemon (zest and juice)
Olive Oil
1-2 Tbs Butter of Margarine
7-8 cloves Garlic
Salt/Pepper
Fresh Basil
Fresh Thyme (*optional)
Grated Pecorino Cheese (*optional)
Preparation
Put large pot of water on to cook spaghetti and cook spaghetti according to box directions. Meanwhile, peel garlic cloves, chop about 4-5 cloves of garlic, leaving 2-3 cloves whole. Pour about 3 tbs of olive oil in large saute pan, add whole garlic, cook garlic until lightly brown to infuse oil. (*Note: If you decide to use thyme, I put a couple of branches in oil to infuse it too). When garlic (and thyme) is browned, remove and discard it. Add 1 tbs of butter/margarine,cut up broccoli and chopped garlic to pan (*Note: If not moist enough add a little more butter/margarine), add the zest of one lemon, salt and pepper to taste (*and chopped thyme is using it). Cook until broccoli gets slightly tender, but not mushy. Add cooked spaghetti to broccoli pan, squeeze juice of lemon and add about 1-2 tbs chopped up fresh basil, toss to mix. Add some pasta water to moisten if a little dry and more salt and pepper if needed. *Note: We like to add some pecorino cheese for taste and texture.
This is my daughter's favorite, she absolutely loves this one. It is very tasty and satisfying. And it's also another meatless one for you vegetarians out there!
Ingredients
1 lb box Whole Grain Spaghetti (Cooked to al dente, reserve pasta water)
1 large bag Frozen Cut Broccoli (or fresh broccoli, cut up)
1 Lemon (zest and juice)
Olive Oil
1-2 Tbs Butter of Margarine
7-8 cloves Garlic
Salt/Pepper
Fresh Basil
Fresh Thyme (*optional)
Grated Pecorino Cheese (*optional)
Preparation
Put large pot of water on to cook spaghetti and cook spaghetti according to box directions. Meanwhile, peel garlic cloves, chop about 4-5 cloves of garlic, leaving 2-3 cloves whole. Pour about 3 tbs of olive oil in large saute pan, add whole garlic, cook garlic until lightly brown to infuse oil. (*Note: If you decide to use thyme, I put a couple of branches in oil to infuse it too). When garlic (and thyme) is browned, remove and discard it. Add 1 tbs of butter/margarine,cut up broccoli and chopped garlic to pan (*Note: If not moist enough add a little more butter/margarine), add the zest of one lemon, salt and pepper to taste (*and chopped thyme is using it). Cook until broccoli gets slightly tender, but not mushy. Add cooked spaghetti to broccoli pan, squeeze juice of lemon and add about 1-2 tbs chopped up fresh basil, toss to mix. Add some pasta water to moisten if a little dry and more salt and pepper if needed. *Note: We like to add some pecorino cheese for taste and texture.
This is my daughter's favorite, she absolutely loves this one. It is very tasty and satisfying. And it's also another meatless one for you vegetarians out there!
Sunday, February 14, 2010
Margherita Pizza
Ingredients
Boboli Whole Wheat Pizza Crust
1 (14.5 oz) can Diced Tomatoes (drain & squeeze excess juice)
1 pkg Fresh Mozzarella (I use Belgioioso)
Fresh Basil (Chiffonade (pile leaves up, roll them, slice them))
Oregano
Olive Oil
Preparation
Note: The canned tomatoes come in flavors. I like the basil, garlic, and oregano one. Pick whatever flavor you would like.
Make sure to drain and really squeeze out all the liquid from the tomatoes, even use some paper towel to finish drying them. Brush a little olive oil on crust, then spread tomatoes on crust. Sprinkle the basil over the tomatoes and top with fresh mozzarella. Sprinkle some oregano on top. Bake according to Boboli instructions (I bake directly on rack for crispy pizza). When done cooking, brush the edge of crust with a little olive oil. Let cool a bit, slice it up, and enjoy!
This a healthier kind of pizza, and when I crave pizza, this is what I make now....It really is pretty easy. Feel free to add other toppings, such as some veggies.....make it your own!
Ingredients
Boboli Whole Wheat Pizza Crust
1 (14.5 oz) can Diced Tomatoes (drain & squeeze excess juice)
1 pkg Fresh Mozzarella (I use Belgioioso)
Fresh Basil (Chiffonade (pile leaves up, roll them, slice them))
Oregano
Olive Oil
Preparation
Note: The canned tomatoes come in flavors. I like the basil, garlic, and oregano one. Pick whatever flavor you would like.
Make sure to drain and really squeeze out all the liquid from the tomatoes, even use some paper towel to finish drying them. Brush a little olive oil on crust, then spread tomatoes on crust. Sprinkle the basil over the tomatoes and top with fresh mozzarella. Sprinkle some oregano on top. Bake according to Boboli instructions (I bake directly on rack for crispy pizza). When done cooking, brush the edge of crust with a little olive oil. Let cool a bit, slice it up, and enjoy!
This a healthier kind of pizza, and when I crave pizza, this is what I make now....It really is pretty easy. Feel free to add other toppings, such as some veggies.....make it your own!
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