Posted in Appetizers, Easy, Saute`, Side dish, Side Dishes, Vegetables

Sauteed String Beans with Fried Onions


This is a super simple recipe but a real family favorite I cook all year long. It will be great for your Thanksgiving dinner as it does not require oven space and is all done on the stove. I am sure you’ll love just as much as my family does.

Enjoy!!!

Serves 4

Prep time: 5 minutes

Cook time: 15 minutes

Estimated values per serving:

Calories = 50                                                Fat = 2

Ingredients:

1 pound (16 ounces) string beans – ends cut off

¼ cup fat free chicken broth

1 tablespoon low calorie butter spread – melted

1 teaspoon onion powder

Salt & pepper to taste

2 tablespoons packaged fried onions (store bought) – finely chopped

Directions:

  1. Heat a large sauté pan on medium high, spray with cooking spray and add string beans and chicken broth.  Steam 3 – 5 minutes until string beans are tender. 
  2. Add butter spread, onion powder and season with salt and pepper.  Cook, uncovered for 3 – 5 minutes longer.
  3. Remove beans from heat, transfer to a serving platter and sprinkle fried onions on top.
Posted in Appetizers, Easy, Roasted, Side dish, Side Dishes, Soup, Spices, Vegetables

Butternut Squash, Acorn Squash and Sweet Potato Soup


Serves: 6

Preheat Oven 400o

Estimated Calories per serving: 230

Fat grams: 2 grams

Ingredients:

1 medium butternut squash

2 sweet potatoes

1 acorn squash

1 onion, chopped

5 cups chicken stock

¼ teaspoon cayenne pepper

¼ teaspoon cardamom

¼ – ½ teaspoon nutmeg

Directions:

  1. Spray a baking sheet lined with aluminum foil with cooking spray.  Cut butternut, acorn squash and potatoes in half and place on baking sheet cut side down on baking sheet.
  2. Roast until they are soft (potatoes may have to come out earlier).  Set aside and let cool.
  3. Heat a 5 – 6 quart pot on medium heat and spray with cooking spray.  Sauté onion until soft.  Add chicken stock and bring to boil.
  4. Scoop out the insides of the butternut, acorn squash and potatoes and add to the pot.
  5. Season with cayenne, cardamom and nutmeg and allow to simmer for about 10 – 15 minutes.
  6. Using a handheld immersion blender (or standard blender in batches), puree the soup.
  7. Serve hot with sour cream, if desired.
Posted in Appetizers, Easy, Roasted, Side Dishes, Vegetables

Apple Glazed Brussel Sprouts


Serves 6

Preheat oven 425o

Prep Time: 5 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 75                        Fat = .5 grams

Ingredients:

2 pounds Brussel sprouts – cleaned of outer leaves and cut in half

2 tablespoons apple jelly

2 tablespoons maple syrup

Directions:

  1. Spray baking pan with cooking spray and set aside.  Cut off the bottoms of brussel sprouts and then cut in half.  Place on baking sheet, spray with cooking spray and season with salt.
  2. Roast Brussels sprouts in the oven and set aside.
  3. Remove Brussels sprouts from the oven and add to ham.
  4. In a small bowl, combine apple jelly and maple syrup and microwave for about 30 seconds until apple jelly has melted.  Add to brussel sprouts and toss.

Posted in Appetizers, Bake, Easy, Side Dishes, Vegetables, Vegetarian

Roasted Eggplant Spread


This is another great appetizer/spread for your family or guests. It is super easy to make and is full of flavor. The best way to serve is with some slices of toasted Italian bread ans some wine! Enjoy!!!

Roasted Eggplant Dip

Preheat oven 400o

Serves: 8

Estimated calories per serving: 20

Fat grams: 1

Ingredients:

1 large eggplant

Salt and pepper to taste

2 cloves garlic, minced

¼ cup fresh basil, finely chopped

¼ cup parmesan cheese

1 can petite diced tomatoes, strained

Directions:

  1. Cut top of eggplant and then cut down the length of eggplant.  Place cut side down onto a baking sheet and roast 30 – 40 minutes until eggplant is soft to the touch.  Remove from heat and allow to cool.
  2. Once eggplant is cool, scrape eggplant out of the skin and shred the eggplant meat into a food processor.  Add salt and pepper, garlic, basil and Parmesan cheese and pulse until everything is chopped but note pureed.  Spoon into bowl and mix in diced tomatoes.
  3. Serve warm with pita chips, bread or crackers.
Posted in Appetizers, Bake, Easy, Side Dishes, Vegetables, Vegetarian

Hot – Artichoke and White Bean Spread


Hot Artichoke and White Bean Spread

This is a great spread for company. Serves some hot Italian bread on the side and you are sure to have a hit on your hands!

Serves: 8

Estimated calories per serving: 100

Fat grams: 3

Preheat oven to 375o

Ingredients:

1 teaspoon oil

1 medium onion, chopped

1 (15 – 16 ounce) can cannellini beans, drained and rinsed

½ cup part-skim ricotta cheese

1 cup baby spinach

1 (14 ounce) can artichoke hearts, drained

/4 cup fresh basil, finely chopped

¼ cup parmesan cheese

Salt and pepper to taste

Directions:

  1. Heat skillet on medium low heat and spray skillet with cooking spray and oil.  Add onions and sauté until the onions are golden and about to brown. Add garlic and sauté for another minute or less.
  2. Transfer onion mixture to a food process and add beans and ricotta cheese.  Process until smooth.
  3. Add the artichoke hearts, beans, basil, salt and pepper and process until the mixture is a smooth paste.  Add Parmesan cheese and spinach and pulse, on and off, until mixed evenly.
  4. Spray oven safe bowl with cooking spray and scoop dip mix into bowl.  Sprinkle with a little additional Parmesan cheese on top (optional).
  5. Bake for 25 – 30 minutes until the cheese is melted and the top is golden.
Posted in Appetizers, Easy, Side Dishes, Vegetables

Hot – Beer and Cheese Dip


Hot – Beer & Cheese Dip

Serves 8

Preheat oven 375o

Prep Time: 10 minutes

Estimated Values per Serving (dip only):

Calories: 72                           Fat: 4 grams                         

Ingredients:

4 ounces low fat cream cheese – room temperature

4 ounces fat free cream cheese – room temperature

¼ cup fat free sour cream

1/3 cup stout beer

1 teaspoon Worcestershire sauce

¼ cup low fat grated cheddar cheese

1 envelope ranch salad dressing mix

Carrot sticks, celery sticks and/or pretzels

Directions:

  1. Beat together cream cheeses, sour cream, beer, Worcestershire sauce, cheddar cheese and ranch mix at medium speed. 
  2. Spray oven safe bowl with cooking spray and scoop dip into bowl.
  3. Bake 15 – 20 minutes until melted and bubby.
  4. Serve warm.
Posted in Air Fry, Appetizers, Bake, Beef, Sauces

Asian Style Cocktail Meatballs


 

The Lonely Meatball

Some of my favorite moments in life include having friends over enjoying something that I have cooked.  Saturday was one of those moments.  I made these meatballs as a result of just having all the ingredients in the house.  Everyone really enjoyed them and I promised that the recipe would be in the blog within the next few days.  When the gathering was over and we were cleaning up, I said to Dean, “Oh, look at that very lonely meatball.”  Dean took a quick snap of the one meatball left.  The picture isn’t very pretty but it definitely shows the happiness I felt that they were almost gone (because we all know that no-one wants to take the last one).

I hope you try these for your friends and they enjoy them as much as we did.

Enjoy…

Asian Style Cocktail Meatballs

Preheat oven 375o

Serves 8

Estimated Values per Serving:

Calories: 200                        Fat: 2 grams

Asian Style Cocktail Meatballs

Ingredients:

Sauce:

1 ½ cups Chili Sauce

¾ cup apricot or apple jelly

1 tablespoon Asian chili/garlic sauce

2 teaspoons chili powder

1 teaspoon grated fresh ginger

3 tablespoons soy sauce

 

Meatballs:

½ pound ground turkey breast

½ pound ground sirloin

1 teaspoon grated fresh ginger

1 tablespoon soy sauce

1 tablespoon Asian chili/garlic sauce

½ cup egg substitute

¾ cup plain bread crumbs

Directions:

  1. In a medium sauce pot, combine all sauce ingredients and heat on low until the jelly is melted and the sauce is warmed.
  2. Make the meatballs: In a large mixing bowl, combine ground meats, ginger, soy sauce, chili/garlic sauce, egg substitute and bread crumbs.  Mix all the ingredients well with your hands.
  3. Coat a large baking pan with cooking spray.  Roll meatballs into small balls and add to the baking pan.
  4. Bake 20 – 25 minutes until meatballs are cooked and browned.
  5. Add meatballs to a serving platter and pour sauce on top.  Gently stir so that all the meatballs are coated with sauce and serve.
Posted in Appetizers, Bake, Poultry, Vegetables

Stuffed Breads


Hey Everyone! It has been one of those weeks and although I have been making dinner every night, I just have not had the chance to do any filming. I will get a few videos done this weekend and we will get back on track.

In the mean time, we are going to a friends house this weekend to watch football for a game day. With that theme in mind we are all cooking some kind of Game. We will have venison, wild turkey, doves and probably a few other surprises. It should be fun!

Now you may not have access to any Game for game day so I am re-posting this classic from 2011. I do not have a video for it but if you are going to a party this weekend and bringing something, this one is a winner!

Enjoy!!!

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

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.
Posted in Appetizers, Easy, Salads, Side Dishes, Vegetables, Vegetarian

“Nacho Cups”


Youtube – https://youtu.be/FiBkQ5pgHI8

Serves 6

Estimated calories per serving: 80

Fat grams: 4

Ingredients:

2 endive, with 12 leaves separated

1 can black beans, drained and rinsed

1 clove garlic, minced

1 teaspoon chili powder

Salt & pepper to taste

2 T. olive oil

Tabasco sauce

About ½ cup salsa

Directions:

  1. Arrange endive leaves on a platter and set aside.
  2. To make black bean dip: combine black beans with garlic, chili powder, olive oil, salt & pepper and a few dashes of tabasco sauce in a food processor.  Chop in food processor for 1 – 2 minutes, stopping to scrape the sides until well combined.
  3. Spoon black bean dip into each endive cup and top with a spoonful of salsa.
  4. Refrigerate for 30 minutes to 1 hour before serving.

Note: You will have extra black bean dip that you can serve with vegetables or tortilla chips

Posted in Appetizers, Bake, Grilling, Side Dishes, Vegetables, Vegetarian

Italian Spinach Stuffed Mushrooms


YouTube Video – https://youtu.be/Is5dU0bj75I

Serves: 8

Estimated Calories per serving: 143

Fat grams: 9

Preheat oven:  400o OR heat grill

Ingredients:

4 ounces low fat/light cream cheese, softened

4 ounces reduced fat Italian blend grated cheese

6 ounces baby spinach, coarsely chopped

Handful fresh basil, chopped

8 large portobello mushrooms

2 Tablespoons olive oil

½ teaspoon salt

½ teaspoon pepper

Directions:

  1. To prepare mushrooms, wipe off any dirt with damp cloth and remove any stem.  Heat pan on medium heat.
  2.  Combine olive oil, salt and pepper and, using a brush, coat the mushrooms with the olive oil mixture.  Heat sauté pan and spray with cooking spray.  Sauté mushrooms on each side for about 3 – 4 minutes, covered until most of the liquid is absorbed. TIP: you may have to work in batches, do not overcrowd the mushrooms.
  3. Remove mushrooms and set aside.
  4. To prepare filling: cook spinach in a microwave safe bowl and cook on high for 2 – 3 minutes.  Let cool then squeeze out any excess liquid.
  5. Combine spinach with cream cheese, Italian blend grated cheese, and basil.
  6. If baking, place mushrooms on a baking sheet, spoon cheese mixture on top of each and bake for 8 – 10 minutes until cheese is melted and slightly browned.
  7. If grilling, place mushrooms on grill for about 5 minutes until cheese is melted and slight browned.
  8. Serve warm

Correction: In the video I had called for ¼ cup olive oil but it should be 2 tablespoons.