Antipasti Salad

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

4 to 6 servings

Ingredients

Salad:

• 1/4 medium red onion, minced
• 1/2 medium fennel bulb, trimmed and cored
• 1 (15-ounce) can chickpeas, rinsed and drained
• 4 jarred roasted sweet red peppers, chopped (about 3&4 cup)
• 1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole
• 2 cups baby arugula
• 1 cup fresh flat-leaf parsley leaves
• 1/4 cup kalamata olives, pitted (about 2 ounces)
• 1/2 to 1 cup freshly shaved Parmigiano-Reggiano

Dressing:

• 1 small garlic clove, peeled
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly grated orange zest
• 2 tablespoons white wine vinegar
• Freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Directions

For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.

Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.

Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

Shopsmart: Baby arugula has smaller, more tender leaves and a slightly less peppery and assertive flavor than "grown-up" arugula.

Know-How: Parmigiano-Reggiano shavings are a simple way to add texture, taste, and eye appeal to salads. To make them, hold the cheese firmly in 1 hand and run a vegetable peeler firmly across the longest edge of the cheese to peel off long, thin strips.

Thanks to Food Network for the recipe and picture!!!

Chicken With Sun-Dried Tomato, Eggplant and Basil

Prep Time:

25 min

Inactive Prep Time:

--

Cook Time:

11 min

Level:

Easy

Serves:

4 servings

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 baby eggplant, halved
• Kosher salt
• 1 tablespoon pine nuts
• 4 thin chicken cutlets (about 1 pound total)
• Freshly ground pepper
• All-purpose flour, for dredging
• 3 cloves garlic, sliced
• 1/4 cup sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped
• 1/4 cup fresh basil leaves, torn
• 1/2 cup low-sodium chicken broth
• 1/4 cup ricotta cheese
• Rustic bread, for serving

Directions

Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5 minutes.

Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess. Add to the skillet and cook until brown on one side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes. Remove the eggplant from the microwave, cool slightly and slice into chunks. Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer.

Transfer the chicken to plates; top each with ricotta and the eggplant mixture. Serve with the bread.

Thanks to Food Network for the recipe and picture!!

Blueberry-Lemon Coffee Cake

Ky's pick of the day! Blueberry-Lemon coffee cake yummm yummm

Blueberries and lemon are a natural match, and they come together nicely in this fruit-filled snack cake. Almond paste, a sweet mixture of ground almonds and sugar, contributes a mildly nutty flavor and moist texture. Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.

Yield: 12 servings (serving size: 1 piece)

Ingredients

• CAKE:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/3 cup almond paste
• 2 tablespoons chilled butter, cut into small pieces
• 1 large egg
• 1 tablespoon lemon juice
• 3/4 cup fat-free milk
• 1 1/2 cups blueberries
• 2 teaspoons grated lemon rind
• Cooking spray
• 
  TOPPING:
• 1/4 cup sugar
• 3 tablespoons sliced almonds, chopped
• 1 1/2 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.

Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.

To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Nutritional Information

Calories:

196 (30% from fat)

Fat:

6.5g (sat 2.1g,mono 3.2g,poly 0.8g)

Protein:

3.8g

Carbohydrate:

31.6g

Fiber:

1.4g

Cholesterol:

27mg

Iron:

1.2mg

Sodium:

243mg

Calcium:

82mg

Thanks to My Recipes for the recipe and picture!!!

Fettuccine with Creamy Red Pepper-Feta Sauce

Sah's pick 2 of the day! Yummy fettuccine and sauce mmmm!!!

Prep Time:

12 min

Inactive Prep Time:

--

Cook Time:

25 min

Level:

Easy

Serves:

6 (1 cup) servings

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 to 3 garlic cloves, peeled and chopped
• 1 (16-ounce) jar roasted red peppers, drained and chopped
• 1/2 cup low-sodium chicken stock or vegetable stock
• 1 cup crumbled feta cheese or a 6-ounce block
• 1 pound whole-wheat fettuccine
• Salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves

Directions

Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

Thanks to Food Network for the recipe and picture!!!

Yogurt and Fruit Parfaits

Sah's pick 1 of the day Rachel Ray's Fruit & Yogurt Parfaits!! Yummm

Prep Time:

5 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

4 servings

Ingredients

• 3 cups vanilla nonfat yogurt
• 1 cup fresh or defrosted frozen strawberries in juice
• 1 pint fresh blackberries, raspberries or blueberries
• 1 cup good quality granola

Directions

Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

Thanks to Food Network and Rachel Ray for this recipe and picture!!!

Pineapple Chicken Salad Pitas

Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer. Serve with a side of baked potato chips to round out the meal.

Yield: 4 servings (serving size: 2 stuffed pita halves)

Ingredients

• 2 1/2 cups chopped cooked chicken breast (about 1 pound)
• 1/2 cup matchstick-cut carrots
• 1/3 cup sliced almonds, toasted
• 1/3 cup light mayonnaise
• 1/4 cup finely chopped green onions
• 1/4 cup plain fat-free yogurt
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (8-ounce) can crushed pineapple in juice, drained
• 4 (6-inch) whole wheat pitas, each cut in half
• 8 Romaine lettuce leaves

Preparation

Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.

Nutritional Information

Calories:

471 (30% from fat)

Fat:

15.5g (sat 2.5g,mono 5.4g,poly 6.2g)

Protein:

36.8g

Carbohydrate:

48.8g

Fiber:

7.2g

Cholesterol:

82mg

Iron:

3.9mg

Sodium:

776mg

Calcium:

98mg

Thanks to Cooking Light for the recipe and picture!!!

Turkey Reuben Sandwiches

Trina's pick 2 of the day! Turkey Reuben!

Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 2 tablespoons Dijon mustard
• 8 slices rye bread
• 4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
• 8 ounces smoked turkey, thinly sliced
• 2/3 cup sauerkraut, drained and rinsed
• 1/4 cup fat-free Thousand Island dressing
• 1 tablespoon canola oil, divided

Preparation

Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.

Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.

Nutritional Information

Calories:

255 (38% from fat)

Fat:

10.7g (sat 4.8g,mono 3.9g,poly 1.5g)

Protein:

19.6g

Carbohydrate:

18.9g

Fiber:

3.4g

Cholesterol:

44mg

Iron:

0.7mg

Sodium:

865mg

Calcium:

311mg

Thanks to Cooking Light for the recipe and picture!!