Delicious & Light © 2011

Great Meals with a Healthy Twist for the Entire Family

Mexican Style Lasagna

Preheat oven 375o

Serves 6

Prep Time: 10 minutes

Cook Time: 45 minutes

Estimated Values per Serving:

Calories: 350                        Fat: 8 grams

Mexican Style Lasagna

Ingredients:

½ pound ground turkey breast meat

½ pound ground sirloin steak

1 clove garlic – crushed

1 cup chili sauce

½ cup water

Tabasco sauce (optional)

1 packet taco seasoning

6 small round soft tortillas

1 cup low fat grated Mexican blend cheese – separated

1 cup salsa

Directions:

  1. Heat a large skillet on medium high heat and coat with cooking spray.  Add ground turkey and beef and sauté for 5 – 7 minutes until browned.  Add garlic and cook 1 minute.
  2. Add chili sauce, water, Tabasco sauce (if using) and taco seasoning.  Heat on medium low for 5 minutes until the sauce has thickened slightly.  Remove from heat and set aside.
  3. Heat a non-stick skillet on medium high.  Heat tortillas until slightly browned.
  4. To Assemble: Coat an 8 X 12 inch baking dish with cooking spray.  Layer 3 tortillas on the bottom (you may have to cut the tortillas so that they cover the bottom).  Add the ground meat mixture and top with half the cheese.  Layer the meat and cheese mixture with the remaining tortillas.  Spoon salsa on top and finally, top with the remaining cheese.
  5. Bake for 30 minutes or until the cheese is bubbly and slightly browned.

 

February 24, 2011 Posted by | Bake, Beef, Casserole, Main Courses, Poultry | , , , , , | Leave a Comment

Stuffed Breads

Roasted Red Pepper and Cheese Stuffed Bread

Preheat oven 400o

Prep Time: 10 minutes

Bake Time: 20 – 25 minutes

Estimated Values per Serving:

Calories: 240                        Fat: 7 grams

Roasted Red Pepper and Cheese Stuffed Bread

Ingredients:

½ cup fat free ricotta cheese

¼ cup grated parmesan cheese

½ cup grated low fat mozzarella cheese

½ teaspoon granulated onion powder

½ teaspoon granulated garlic powder

½ teaspoon dried basil

1 package refrigerated thin crust pizza dough

1 jar (12.3 ounces) roasted red peppers

Directions:

  1. Coat a baking pan with cooking spray and set aside.
  2. In a small bowl mix together ricotta, parmesan, mozzarella,  onion, powder, garlic powder and basil.
  3. Rinse and dry roasted peppers with paper towels.
  4. Roll out pizza dough and place half of the peppers in the middle of the pizza dough making sure you leave about a 1” border on the edges.
  5. Spoon cheese mixture on top of the peppers and spread over the peppers.  Top with the remaining peppers.
  6. Roll pizza dough once toward the middle then fold both sides toward the middle.  Roll the remaining dough until you have one large roll.  Place the dough, seam side down onto a baking sheet.
  7. Bake for 20 – 25 minutes or until golden brown.  Remove from oven, let stand for at least 5 minutes.  Slice and serve.

Ham & Cheese Stuffed Bread

Preheat oven 400o

Prep Time: 10 minutes

Bake Time: 20 -25 minutes

Estimated Values per Serving:

Calories: 260                        Fat: 8 grams

Ingredients:

½ cup fat free ricotta cheese

¼ cup grated parmesan cheese

½ cup grated low fat mozzarella cheese

½ teaspoon granulated onion powder

½ teaspoon granulated garlic powder

½ teaspoon dried basil

1 package refrigerated thin crust pizza dough

6 slices Italian deli meat ham

Directions:

  1. Coat a baking pan with cooking spray and set aside.
  2. In a small bowl mix together ricotta, parmesan, mozzarella, onion, powder, garlic powder and basil.
  3. Roll out pizza dough and place 3 slices of ham in the middle of the pizza dough making sure you leave about a 1” border on the edges.
  4. Spoon cheese mixture on top of the ham and spread over the ham.  Top with the last 3 slices of ham.
  5. Roll pizza dough once toward the middle then fold both sides toward the middle.  Roll the remaining dough until you have one large roll.  Place the dough, seam side down onto a baking sheet.
  6. Bake for 20 – 25 minutes or until golden brown.  Remove from oven, let stand for at least 5 minutes.  Slice and serve.

Sausage Stuffed Bread

Preheat oven 400o

Prep Time: 15 minutes

Bake Time: 20 – 25 minutes

Estimated Values per Serving:

Calories: 250                        Fat: 8 grams

Ingredients:

2 Italian style chicken sausages

2 cloves garlic – crushed

1/3 cup fat free ricotta cheese

¼ cup grated parmesan cheese

¼ cup mozzarella cheese

1 teaspoon dried basil

1 refrigerated pizza dough

Directions:

  1. Coat a baking sheet with cooking spray and set aside.
  2. Remove casings from sausages and chop.  Heat a skillet on medium high heat and coat with cooking spray.  Sauté sausage for 3 – 5 minutes until browned.  Add crushed garlic and cook for 1 minute.
  3. Spoon sausage mixture into a small mixing bowl.  Stir in ricotta, parmesan and mozzarella cheeses and basil.
  4. Roll out pizza dough and spread the sausage mixture in the middle of the pizza dough making sure you leave about a 1” border on the edges.
  5. Roll pizza dough once toward the middle then fold both sides toward the middle.  Roll the remaining dough until you have one large roll.  Place the dough, seam side down onto a baking sheet.
  6. Bake for 20 – 25 minutes or until golden brown.  Remove from oven, let stand for at least 5 minutes.  Slice and serve.

 

February 21, 2011 Posted by | Appetizers, Bake, Poultry, Vegetables | , , , , | Leave a Comment

Valentine’s Pavlova

This is a beautiful sweet treat for your love this Valentine’s holiday.  It takes a little while to prepare but you can make all of the components in advance and assemble at the last minute.  Instead of buying something at a store, add a little romance to this holiday season and bake up some love instead.

Enjoy!!

Valentine’s Pavlova

Preheat oven 300o

Prep Time: 30 minutes

Cook Time: 45 minutes + 45 minutes cool time in oven

Decorating Time: 10 minutes

Estimated Values per Serving:

Calories: 375                        Fat: 6 grams

Valentine’s Pavlova

Meringue Shell:

Ingredients:

3 egg whites – at room temperature

1 teaspoon vanilla

¼ teaspoon cream of tarter

Dash of salt

15 drops red food coloring (optional)

1 cup sugar

Directions:

  1. Cover a baking sheet with parchment paper and draw 6 hearts as a template for the shells.  Turn over parchment paper and set onto baking sheet.
  2. In a electric mixer, add egg whites, vanilla, cream of tarter, salt and food coloring.  Beat on medium speed until soft peaks form (the tips curl).  Slowly add the sugar, one tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight up).
  3. Spoon meringue into a pastry bag fitted with a wide tip and pipe the meringue onto the parchment paper, using your heart drawing as a guide.  Build the sides of the hearts up so they form a shallow cup.  Save a little of the meringue to create 6 rosettes on the parchment paper between the hearts.
  4. Bake for 35 minutes then turn off the oven, keep the door closed, and let stand in the oven for at least 45 more minutes.
  5. Remove the meringues and cool.

Chocolate Ganache hearts:

Ingredients:

1 (6 ounce) bag of semi-sweet chocolate chips

1 tablespoon Chambord liquor

2 tablespoons fat free half and half

Directions:

  1. Spray a silicon heart or chocolate heart mold with cooking spray and refrigerate until ready to use.
  2. Place chocolate chips in a small bowl and add Chambord.
  3. Heat  the half and half until steaming hot.  Pour the half and half into the chocolate mixture and mix until all the chocolate is melted.
  4. Pour chocolate mixture into the molds.  Refrigerate until form.

Raspberry Sauce

Ingredients:

1 bag ( ounces) frozen raspberries – defrosted

2 tablespoons Chambord liquor

2 tablespoons sugar

Directions:

  1. Combine raspberries, Chambord and sugar in a blender.
  2. Puree for about 30 seconds until mashed.

Valentine’s Pavlova

Decorating

Ingredients:

Fat free whipped cream (from a can or whipped topping)

Meringue hearts

Meringue rosettes

Chocolate ganache hearts

Raspberry sauce

Directions:

  1. Place a large heart on a dessert plate.  Spread whipped cream on one side with raspberry sauce on the other side.
  2. Place a rosette in the middle of the heart.
  3. Place a chocolate heart to one side.
  4. Serve and enjoy.

 

February 12, 2011 Posted by | Bake, Dessert, Eggs, Fruits, Meringue, Sauces | , | Leave a Comment

Spinach Florentine Meatloaf

Serves 6

Preheat oven 350o

Prep Time: 15 minutes

Bake Time: 1 hour 30 minutes

Estimated Values per Serving:

Calories: 300                        Fat: 8 grams

Spinach Florentine Meatloaf

Ingredients:

1 package (10 ounces) chopped frozen spinach – defrosted

12 ounces ground turkey breast meat

12 ounces 93% lean (or higher) ground beef

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon pepper

1 teaspoon dried basil

½ cup egg substitute

1 cup fat free ricotta cheese

½ cup grated parmesan cheese

½ cup Italian style bread crumbs

4 grape tomatoes – cut in half (optional)

Directions:

  1. Squeeze the excess water from the defrosted spinach and place in a large bowl.
  2. Add turkey breast meat, ground beef, onion and garlic powder, salt, pepper, dried basil, egg substitute, ricotta and parmesan cheese and bread crumbs and mix together well until incorporated.
  3. Coat a 9 X 5-inch bread pan with cooking spray.  Shape meatloaf and place into baking pan.
  4. Decorate top with tomatoes.
  5. Cover with foil and bake for 1 hour.  Remove foil and bake an additional 30 minutes or until internal temperature reaches 165o.
  6. Remove from baking pan and slice into 6 equal servings.

February 10, 2011 Posted by | Bake, Beef, Main Courses, Poultry, Vegetables | , , , , | Leave a Comment

Chicken with Ricotta and Spinach

Serves 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Estimated Values per Serving:

Calories: 210                        Fat: 5 grams

Chicken with Ricotta and Spinach

Ingredients:

1 pound boneless/skinless chicken breast – cut into bite sized pieces

Salt and pepper to season chicken

1 package (10 ounces) frozen chopped spinach – thawed

½ cup fat free chicken broth

½ teaspoon onion powder

½ teaspoon garlic powder

1 cup fat free half and half

1 cup fat free ricotta cheese

½ cup grated parmesan cheese

Directions:

  1. Season chicken with salt and pepper.  Heat a large skillet on medium high heat and coat with cooking spray.  Add chicken and sauté for 7 – 10 minutes until chicken is cooked through.
  2. Squeeze excess water from thawed spinach and add to the skillet.  Add chicken broth, onion and garlic powder and cook until the liquid is absorbed (about 5 minutes).
  3. In a small bowl, whisk together the half and half, ricotta cheese and parmesan cheese.  Reduce heat to medium low and add the cheese mixture, heat through until the sauce is warm and the cheese has melted.
  4. Serve hot over pasta or rice.

February 8, 2011 Posted by | Poultry, Saute`, Vegetables | , , , | Leave a Comment

   

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