Recipe Thread!!

[momsgettinfit]

* Exported from MasterCook *

Roasted Vegetables

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 eggplant (1 lb.)
2 pounds crookneck or pattypan squash
3 red bell peppers (8 oz. each)
2 fresh rosemary sprigs (5 in. each) or 1 teaspoon dried rosemary
2 pounds red thin-skinned potatoes (2 in. wide)
1/3 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Rinse eggplant, squash, bell peppers, and rosemary sprigs. Scrub potatoes.

Trim and discard ends of eggplant and squash. Stem and seed bell peppers. Cut eggplant, squash, and bell peppers into 1 1/2-inch chunks and potatoes into halves.

Combine vegetables, rosemary, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in an 11- by 17-inch roasting pan (2 to 2 1/2 in. deep); mix well.

Bake in a 400º regular or convection oven, stirring occasionally, until potatoes are browned and tender when pierced, about 1 hour. Mound on a large platter. Add more salt and pepper to taste. Serve warm or at room temperature.

CALORIES 223(39% from fat); FAT 9.6g (sat 1.3g); PROTEIN 4.3g; CHOLESTEROL 0.0mg; SODIUM 159mg; FIBER 5g; CARBOHYDRATE 32g.

Source:
"Sunset, SEPTEMBER 2002"
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Per Serving (excluding unknown items): 106 Calories; 12g Fat (99.8% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 178mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Fat.

 

[momsgettinfit]

* Exported from MasterCook *

Roasted Cauliflower

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
2 medium onions -- quartered
5 garlic cloves -- halved
4 cups cauliflower florets (about 1 1/2 pounds)
Cooking spray
1 tablespoon water
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley

Heat oil in a large skillet over medium heat. Add onions and garlic; cook 5 minutes or until browned, stirring frequently. Remove from heat.

Place onion mixture and cauliflower in a roasting pan coated with cooking spray.

Combine water and mustard; pour over vegetable mixture. Toss to coat; sprinkle with salt and pepper.

Bake at 500° for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley. Serving size: 1 cup.

CALORIES 94(30% from fat); FAT 3.1g (sat 0.4g,mono 1.8g,poly 0.5g); PROTEIN 4.5g; CHOLESTEROL 0.0mg; CALCIUM 63mg; SODIUM 408mg; FIBER 5.4g; IRON 1.1mg; CARBOHYDRATE 15.4g

Description:
"Mellow, slightly sweet roasted garlic and onions round out the flavor of cauliflower."
Source:
"Cooking Light, NOVEMBER 2002"
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Per Serving (excluding unknown items): 50 Calories; 3g Fat (43.4% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 316mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

[jenscats5]

Saw these on an episode of the Calorie Commando & thought they both looked good!! And Easy!!


Meat and Cheese Lasagna

1/2 pound turkey Italian sausage (use turkey sausage)
1 cup low-fat ricotta cheese
3/4 cup shredded part-skim mozzarella, divided
1 tablespoon olive oil, divided
3 cloves garlic, minced
1 tablespoon crushed red pepper flakes
2 tablespoons chopped fresh basil leaves
2 (14-ounce) cans stewed tomatoes, diced
1 cup chopped red onion
2 tablespoons roughly chopped fresh oregano leaves
2 tablespoons roughly chopped fresh Italian parsley leaves
2 tablespoons roughly chopped fresh thyme leaves
12 medium button mushrooms (about 1 cup), store bought and pre-sliced (from produce aisle)
1 large zucchini, chopped (about 1 1/2 cups)
4 lasagna pasta noodles, cooked al dente per directions on noodle box
(Jen's notes: Use whole wheat noodles for extra fiber & nutrition!! If you can't find WW noodles - use the "Ready to Use" noodles to SKIP the boiling step!!)

Preheat oven to 350 degrees F.
Remove the casing from turkey sausage and discard. Heat a nonstick saute pan over medium-high heat. Add the turkey sausage and brown until thoroughly cooked, about 1 1/2 minutes. Drain and discard any grease in the pan. Remove sausage from heat and add the ricotta and 1/2 cup mozzarella. Stir until well blended. Set aside.
Heat 1 teaspoon olive oil in a small, non-stick saucepan over medium-high heat. Add the garlic, crushed red pepper flakes, and chopped basil and saute until the garlic just begins to soften, about 1 minute. Add the tomatoes and bring to a simmer. Remove from heat and set aside.
Heat the remaining 2 teaspoons olive oil in a large nonstick saute pan over medium-high heat. Add onion, oregano, parsley, and thyme and saute until onions are just soft, about 2 minutes. Add the mushrooms and zucchini and continue sauteing until the vegetables are tender, about 2 minutes. Remove from heat and add half of the tomato sauce to the sauteed vegetables.
To assemble, line the bottom of a lasagna pan (roughly 13 by 9 inches) with 1/4 of the tomato sauce. Top with 2 lasagna noodles. Then spread half of the sausage mixture on top of the pasta. Cover the sausage layer with about half of the vegetable mixture. Top the vegetable layer with the remaining sausage mixture. Then top that layer with the remaining lasagna noodles and add the remaining tomato sauce over top. Sprinkle with the remaining mozzarella. Bake for 25 minutes. Remove from heat and let stand for 5 minutes before cutting.
Nutrition Information
Nutritional Analysis per serving: Calories 254, Fat 14 grams, Saturated Fat 5 grams, Carbohydrates 20 grams, Fiber 2 grams


Creamy Italian Dressing
2 heads garlic, tops sliced off
4 short sprays of 100 percent extra-virgin olive oil cooking spray
2 tablespoons chopped fresh herbs (any combination of parsley, basil, oregano and thyme leaves)
4 ounces light sour cream
1/4 cup buttermilk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 lemon, juiced
12 cups salad greens, washed and dried
Preheat oven to 375 degrees F.
Place garlic heads on aluminum foil and lightly spray each head with 2 sprays olive oil cooking spray. Wrap aluminum foil around the garlic to form a tight package. Roast for 45 minutes. Remove from the oven and place whole heads of garlic in a food mill. (Adding the whole garlic heads eliminates the step of removing the pulp from the cloves because the food mill squeezes the pulp out.) Process the garlic until smooth. Transfer garlic pulp to a bowl. Add the fresh herbs and sour cream and stir until completely blended. Slowly add buttermilk, adding just enough to give the dressing a consistency that is easy to pour. Taste and adjust seasoning with salt, pepper and lemon juice. Chill for at least 30 minutes to allow flavors to meld.
Just before serving, toss salad greens with dressing.

Nutrition Information
Nutritional Analysis per serving: Calories 71, Fat 2 grams Saturated Fat 1g,
Carbohydrates 10 grams, Fiber 2 grams

 

[buffer1]

hey Jen whats that other dish you said you would have to have somebody over for,some craw fish deal?and by the way what the hell is a crawfish?lol

 

[jenscats5]

hey Jen whats that other dish you said you would have to have somebody over for,some craw fish deal?and by the way what the hell is a crawfish?lol

That's Frisky's recipe - I wish she'd post it!!

A crawfish is like a very very small river/creek lobster. They're yummy!

 

[buffer1]

That's Frisky's recipe - I wish she'd post it!!

A crawfish is like a very very small river/creek lobster. They're yummy!

sorry Jen I thought iy was you,yeah Frisky should post itagain sorry Jen

 

[jenscats5]

sorry Jen I thought iy was you,yeah Frisky should post itagain sorry Jen

No problem!!! You reminded me about that recipe which is one I want!!

 

[buffer1]

No problem!!! You reminded me about that recipe which is one I want!!

We don't have craw fish here,but I wonder if regular old Atlantic lobster would work too?

 

[jenscats5]

We don't have craw fish here,but I wonder if regular old Atlantic lobster would work too?

I dont see why not - shrimp would work too!!

 

[jenscats5]

Does anyone have any ideas or requests for dishes?? I'd like to start this project again.......