What’s cooking with Tina!

January 10, 2008

Chicken Parmigiana

Filed under: Uncategorized — Tina @ 6:09 pm
*Ingredients:*
2 skinless, boneless chicken breast halves
2 oz. dried bread crumbs
1 egg, beaten
3/4 (16oz.) jar spaghetti sauce
2 oz. shredded mozzarella cheese
1/4 cup grated Parmesan cheese

*Directions:*
Preheat oven to 350 degrees. Dip chicken into egg beaters, then the
bread crumbs. Place chicken on a lightly greased cookie sheet and bake
for 40 minutes. Pour 1/2 of the spaghetti sauce into a 9x13 baking dish.
Add the chicken and pour on the remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and bake in the oven for 20 minutes.

January 3, 2008

Banana Split with Chocolate

Filed under: Bananas,Blueberries,Dark Chocolate,Walnuts — Tina @ 5:51 pm

Serves 4

Ingredients  

4 Bananas
1.5 oz Blueberries, washed
7 oz Strawberries, washed and top taken off
3.5 oz Dark chocolate
1/2 Cup Walnuts, chopped

Method

Slice bananas in half longways and place in a serving dish.

Top with sliced strawberries and blueberries.

Melt chocolate in a double saucepan (or a heat-proof bowl over a saucepan) over low heat and drizzle a spoonful over each banana.

Almond and Apricot Smoothie

Filed under: Honey,Smoothie — Tina @ 5:46 pm

Ingredients

2 Cups Soy milk
8 Small Fresh apricots, seeds removed
2 Tbsp Almond meal
1 Tbsp Wheatgerm
1 Tbsp Honey

Method

Place all ingredients in a blender and process until smooth.

Pour into 2 glasses and it’s ready to drink!

November 16, 2006

Two-Potato Pancakes

Filed under: Uncategorized — Tina @ 12:37 am

Ingredients:

1 white potato, 4 ounces, peeled and grated

1 sweet potato, 6 ounces, peeled and grated

2 egg whites, slightly beaten

1/2 cup scallions minced

1 teaspoon Italian seasoning

To Prepare:

In a large bowl, combine the potatoes, egg whites, scallions, and Italian seasoning.

Coat a large nonstick skillet with nonstick spray and warm the skillet for one minute over medium heat. Drop the potato mixture by tablespoonfuls into the skillet and flatten it slightly. (About half the mixture will fit in the skillet.)

Cook until the pancakes are golden and the potatoes are tender, 5 to 6 minutes on each side. Repeat with the remaining potato mixture, recoating the skillet with nonstick spray, if needed.

Yield: 4 Servings

September 19, 2006

Broccoli Soup with Cheddar Cheese

Filed under: Uncategorized — Tina @ 5:34 am

Ingredients

1/2 tablespoon olive oil

1/2 cup finely chopped celery

1 large onion, chopped

salt to taste

freshly ground black pepper

1 small russet potato

1 bay leaf

1/4 teaspoon dried oregano

about 1 quart low-sodium chicken broth or vegetable broth

5 cups broccoli florets

6 tablespoons shredded sharp cheddar cheese

Cooking Instructions

1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt and pepper and cook for 10 minutes.

2. Peel and slice the potato and add it to the pot. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

4. Add the broccoli and simmer until just tender, about 5 to 7 minutes.

5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

6. Serve the piping hot soup in bowls, sprinkled with a tablespoon of cheddar cheese.

September 15, 2006

Shepherd’s Pie with Vegetables

Filed under: Uncategorized — Tina @ 9:44 pm

Ingredients

For the mashed potatoes:

3 Idaho potatoes, peeled and halved

3 cloves garlic, peeled

1/2 cup skim milk

Salt to taste

Freshly ground black pepper

For the vegetables:

2 tablespoons olive oil

1 medium onion, chopped

1/2 pound mushrooms, sliced

2 tablespoons flour

3 cups low-sodium vegetable broth

1 cup frozen peas

1 cup frozen corn

1 cup frozen cut carrots

1 cup frozen green beans

Cooking Instructions

For the potatoes:

1. Place the potatoes and garlic in a saucepan, cover them with water and add a pinch of salt.

2. Bring to a boil and simmer until the potatoes are tender, about 20 minutes.

3. Drain and mash the potatoes and garlic.

4. Stir in the milk and season to taste with salt and pepper.

For the vegetables:

1. In a large soup pot, heat the olive oil over medium heat. Add the onion and mushrooms and cook until the vegetables are soft.

2. Stir in the flour and cook for 2 minutes more.

3. Slowly whisk in the vegetable broth. Bring the mixture to a boil, add the frozen vegetables and simmer for 3 minutes. Season the vegetable mixture with salt and pepper.

4. Pour the vegetables into a casserole dish. Spread the mashed potatoes over the vegetable mixture.

5. Place the dish on a cookie sheet and bake for 30 minutes or until the potatoes are lightly browned. Serve hot.

September 13, 2006

Rice Pudding

Filed under: Uncategorized — Tina @ 7:28 am

Ingredients

1/2 cup short grain white rice

3 cups skim milk, heated

1/2 teaspoon salt

2 teaspoons butter

1 teaspoon vanilla extract

1 teaspoon sugar

1/4 cup raisins

Cooking Instructions

1. Combine the rice, milk and salt in the top of a double boiler. Cover and allow the mixture to steam for about 1 hour. Make sure to stir frequently.

2. When the rice is tender, allow it to cool slightly and stir in the butter, vanilla, sugar and raisins.

September 12, 2006

Farfalle Pasta Salad with Broccoli, Grape Tomatoes

Filed under: Basil,Peppers,Tomato — Tina @ 4:49 pm

INGREDIENTS
1/2 bag (8 ounces) farfalle pasta
1/4 cup Roasted Garlic Vinaigrette or use a reduced-fat bottled vinaigrette
1 cup broccoli florets
1/2 cup grape tomatoes, sliced in half
1/2 cup chopped yellow bell pepper
1/4 cup chopped scallions
1 tablespoon chopped, fresh basil
1 tablespoon chopped, fresh Italian parsley
salt to taste
freshly ground black pepper

Cooking Instructions
1. Bring 1 gallon of well-salted water to a boil over high heat. Add the farfalle and cook until it is al dente, about 12 to 14 minutes. Drain well.
2. In another small pot, bring 2 inches of water to a boil, insert a steamer basket with the broccoli florets and steam for 2 minutes (or until the broccoli turns bright green) once the water comes to a boil. Then remove from the heat and run the broccoli under cold water to stop the cooking process.
3. Place the farfalle in a large bowl and toss with the roasted garlic vinaigrette. Add the broccoli florets, grape tomatoes, yellow pepper, scallions, and herbs and gently stir to combine. Season to taste with salt and pepper. Serve at room temperature or refrigerate for later use. Bring to room temperature before serving.

September 11, 2006

Spaghetti Squash Casserole

Filed under: Garlic — Tina @ 3:40 pm

INGREDIENTS
1 spaghetti squash, halved lengthwise and seeded
1 tablespoon vegetable oil
2 cloves garlic, chopped
1 small onion, chopped
1 teaspoon dried basil, crushed
2 plum tomatoes, chopped
8 ounces low-fat cottage cheese
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup (1 ounce) freshly grated Parmesan cheese
3 tablespoons seasoned dry bread crumbs

DIRECTIONS
Preheat the oven to 400 degrees F. Coat a 13″ x 9″ baking dish and a baking sheet with cooking spray.

Place the squash, cut side down, on the prepared baking sheet. Bake for 30 minutes, or until tender. With a fork, scrape the squash strands into a large bowl.

Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic, onion, and basil and cook for 4 minutes, or until soft. Add the tomatoes and cook for 3 minutes, or until the mixture is dry.

To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the tomato mixture. Toss to coat. Place in the prepared baking dish. Sprinkle with the Parmesan and bread crumbs. Bake for 30 minutes, or until hot and bubbly.

Makes 6 servings

September 8, 2006

Garlicky Risotto with Wild Mushrooms and Sage

Filed under: Uncategorized — Tina @ 8:26 pm

Ingredients

About 3 cups low-sodium vegetable or chicken broth

2 teaspoons olive oil

1/3 cup diced onions

1 cup sliced wild mushrooms, such as shiitake, cremini or oyster mushrooms

3 cloves minced garlic

1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage

1 cup Arborio rice

1/3 cup dry white wine

1/3 cup freshly grated Parmesan cheese

Salt to taste

Freshly ground black pepper

Cooking Instructions

1. Heat the stock in a saucepan and keep hot over low heat.

2. Heat the olive oil over medium heat in a separate, medium-sized pot. Add the onion and cook until it turns translucent, about 5 minutes. Add the mushrooms and cook until they begin to brown around the edges, about 8 minutes. Add the garlic and sage and cook 2 minutes more.

3. Add the rice to the onion mixture, stir and turn the heat to low. Add the white wine and cook until the wine has reduced by half.

4. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

5. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.

6. Divide the risotto into serving dishes and sprinkle with the remaining cheese.

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