beef stew

• Vegetable oil, for searing
• 2 1/2 pounds beef chuck, cut into 2-inch cubes
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 medium onions, cut into 6ths
• 5 cloves garlic, crushed
• 1 tablespoon tomato paste
• 1/3 cup all-purpose flour, or to cover
• 10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
• 6 sprigs parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 1/4 pounds medium red potatoes, quartered
• 4 medium carrots, cut into 2-inch pieces
• 2 celery stalks, cut into 2-inch pieces
• 7 canned whole, peeled tomatoes, lightly crushed
• 2 to 3 teaspoons red wine vinegar, or to taste

Directions

Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.

Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)

Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.

Cook's Note: Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick chuck steak and cut it into 2-inch cubes

high top cupcakes

Hi Hat Cupcakes

from bakerella.com by bakerella

I did it. I finally made them. Hi Hat Cupcakes have consumed my cupcake thoughts since I first saw their tall chocolate dipped tops online after I started blogging. But, I have to tell you, I’ve been nervous to make them. They scare me. I knew for sure I would screw them up and end up with a melted mess.

But this weekend, I tried them. Mainly because I tasted my very first one a couple of weeks ago. Seeing them in person fueled my fascination.

So I decided to use the only recipe I remembered seeing. It’s from Martha Stewart.com and it did not disappoint.

Chopped chocolate. A perfect way to start. I really liked this cupcake recipe. It’s great topless, too.

But even better with the frosting. I used a disposable pastry bag with an Ateco #807 tip. Basically one with a huge round opening.

If I had paid attention to the directions beforehand I don’t know if I would have been as eager to get started.

12 minutes later and a candy thermometer in check to make sure the frosting formed stiff peaks at the right temperature. Yikes.

Actually, it never made it to just the right temp, but after 12 minutes… I was over holding the hand mixer.

So I took a leap of faith it would work and piped it on the cupcakes… as tall as I could get it.

The cupcakes went in the freezer while I prepared for the scary part. The dipping. You’d think this part would be smooth sailing. But I was skeptical. I mean look at all that thick white frosting. It’s definitely going to melt when I cover it in chocolate. Melted heavy chocolate. Right?!

One bag of semi-sweet chocolate. I used the mini chips.

And melted them in the microwave with three tablespoons of vegetable oil.

Tasty.

Melt them on medium-low in 30 second intervals and stir in between until melted and smooth.

Then wait a few minutes to make sure the chocolate isn’t hot.

Now, take a deep breath and grab one of the cupcakes from the freezer.

Turn it upside down and slowly submerge the entire top in melted chocolate.

Okay, here goes…

A little more……

More…

Keep going…

I’m closing my eyes.

Now… take a deep breath and lift it out.

Holy cupcakes… it worked.

It totally completely worked.

And it’s beautiful.

Use a toothpick to touch up any spots at the base of the cupcake that may not have been covered… controlling your excitement…

And then go again.

And again…

And again.

We’re having fun now.

If you use a small, deep bowl, it will make the dipping easier. The one I used was a cup leftover from Easter egg decorating.

Mini hi hats anyone?

Aside from the obvious first impression *wink wink*… these are amazing.

Place the dipped cupcakes in the freezer for a few minutes to let the chocolate harden and then refrigerate until ready to eat.

You want to see inside don’t you.

I did too.

Oh my.

I’m still amazed.

spaghetti carbonara

IngredIenTS: ServeS 6

1 box BArILLA Spaghetti
3 tablespoons kosher salt (optional)
6 fresh large egg yolks
2 tablespoons coarsely ground black pepper
To taste kosher salt (optional)
¼ cup extra virgin olive oil
4 ounces pancetta or guanciale, chopped
into ¼-inch cubes
½ cup freshly grated Parmigiano-reggiano,
plus extra for serving
¼ cup Pecorino romano cheese, grated

PrePArATIOn
• BRING 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher
salt (optional).
• BEAT egg yolks with freshly ground black pepper and salt. Set aside.
• Meanwhile, COMBINE the pancetta and oil in a 12- to 14-inch sauté pan and cook
over medium-high heat until the pancetta has rendered some of its fat and is lightly
browned, about 7 minutes.
• COOK the Spaghetti according to the package instructions until tender yet al dente.
Drain, reserving ²/
³ cup of the pasta water.
• ADD the reserved pasta water to the pancetta and bring to a simmer over
medium heat.
• ADD the Spaghetti to the pancetta mixture, stir and toss well to coat. Stir in
the cheeses.
• ADD the egg mixture and cook until eggs have thickened up, stirring constantly.
• SERVE with additional grated Parmigiano-Reggiano cheese on the side.

better for you spring rolls

Ingredients

For the Spring Rolls:

• 1 2-ounce piece deli ham, finely diced
• 4 teaspoons vegetable oil, plus more for brushing
• 1 tablespoon chopped peeled ginger
• 2 cloves garlic, chopped
• 4 scallions, chopped
• 1 1/2 cups finely shredded green cabbage
• 1 medium carrot, shredded
• 1 pound lump crabmeat, picked over
• 1/4 cup chopped fresh cilantro
• 1 teaspoon Asian chili-garlic paste
• 1 1/2 teaspoons toasted sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 14 square spring roll wrappers
• 1 large egg white
• 
  

For the Sauce:

• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon mirin (sweet rice wine)
• 1 teaspoon chopped peeled ginger
• 1 scallion, finely chopped

Directions

Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.

Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.

Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.

Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.

Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.

angel hair pasta with peas and bacon

Serves 4 to 6

• Coarse salt and ground pepper
• 4 slices bacon, sliced crosswise into 1/2-inch pieces
• 2 shallots, halved and thinly sliced
• 1 box (10 ounces) frozen peas, thawed
• 1 cup half-and-half
• 18 ounces fresh angel-hair pasta

Directions

1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
2. Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
3. Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.

Read more at Marthastewart.com: Fresh Angel-Hair Pasta with Bacon and Peas Recipe - MarthaStewart.com

baked corn dogs

Serves 4

• 1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
• 2/3 cup yellow cornmeal
• 2 teaspoons baking powder
• 2 teaspoons sugar
• Coarse salt and ground pepper
• 2/3 cup milk
• 2 large eggs, lightly beaten
• 2 teaspoons vegetable oil
• 4 precooked smoked chicken sausages (13 ounces total)
• Ketchup and mustard, for serving (optional)

Directions

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
2. Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

Read more at Marthastewart.com: Baked Corn Dogs Recipe - MarthaStewart.com

mini meatloaves

Serves 4

• 2 tablespoons olive oil, plus more for baking sheet
• 2 tablespoons plus 1 teaspoon honey mustard
• 2 tablespoons ketchup
• 1 pound ground beef chuck
• 1 large egg, lightly beaten
• 1/2 cup panko (Japanese breadcrumbs)
• 1 cup shredded white cheddar (about 4 ounces)
• Coarse salt and ground pepper
• 1 pound white new potatoes, scrubbed and quartered
• 1 tablespoon red-wine vinegar
• 1 head Boston lettuce, torn into bite-size pieces

Directions

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
2. In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
3. Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
4. Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.

Read more at Marthastewart.com: Mini Honey-Mustard Meatloaves with Roasted Potatoes Recipe - MarthaStewart.com

sesame beef and broccoli

Serves 4

• 1 tablespoon vegetable oil
• 1 piece (3/4 pound) filet of beef, cut in 3/4-inch strips (about 2 cups)
• 1/2 teaspoon salt
• 4 scallions, finely chopped (about 1/4 cup)
• 2 small garlic cloves, minced
• 1 pound broccoli, florets cut into small pieces, stalks peeled and cut into 1/4-inch dice
• 1 cup low-sodium beef broth
• 3 tablespoons soy sauce
• 1 tablespoon plus 2 teaspoons cornstarch
• 1 teaspoon dark sesame oil
• Cooked rice, for serving

Directions

1. Heat vegetable oil in a large skillet over high heat until hot but not smoking. Add beef, and sprinkle with the salt. Cook, stirring occasionally, until browned, 3 to 4 minutes. Using a slotted spoon, transfer beef to a plate.
2. Add scallions and garlic to skillet. Cook, stirring constantly, until golden, about 30 seconds. Add broccoli and 1/2 cup water. Cook, stirring occasionally, until mixture is dry, about 3 minutes. Stir together broth, soy sauce, and cornstarch in a small bowl, and add to skillet. Cook, stirring constantly, until mixture is no longer cloudy, 1 to 2 minutes. Return beef and any juices to pan; cook, stirring often, until beef is heated through, about 1 minute. Remove from heat, and stir in sesame oil. Serve with rice.

Read more at Marthastewart.com: Sesame Beef and Broccoli Recipe - MarthaStewart.com

roasted chili and corn tamales

Roasted Chili and Corn Tamales

15 corn husks
2 Anaheim chilies
1 1/4 cups corn tortilla flour
1/2 cup fine cornmeal
3/4 tsp. baking powder
1 tsp. salt
1 1/2 cups water
1/2 cup + 1 Tbsp. vegetable shortening
1/2 white onion, chopped
3/4 cup fresh corn
1/2 red onion, thinly sliced (optional)
Lime wedges (optional)
Tomatillo salsa (optional)

• Submerge the corn husks in hot water, placing a weight on top of them to keep them submerged. Let soak for 30 minutes and then rinse. Cover with a damp towel and set aside.
• Roast the chilies on medium-high heat until the skin is charred. Place the chilies in a plastic bag, twist closed, and let sit for 10 minutes. Gently remove the skins, the stem, and the seeds. Chop the pepper flesh and set aside.
• Whisk together the corn flour, cornmeal, baking powder, and salt in a large bowl. Slowly pour in the water, mix slightly, and then let stand for 5 minutes. Add the 1/2 cup shortening and mix together using a spoon or an electric mixer. Set aside.
• Heat the remaining tablespoon of shortening over medium heat. Add the white onion and sauté until tender. Add the chopped chilies and the corn and cook for about 6 minutes. Remove from the heat and let cool completely before adding to the corn flour mixture.
• When ready to assemble, stir the cooled vegetables into the corn flour mixture. Place one corn husk at a time on a flat work surface and scoop 1/4 cup of the filling into the center. Fold the narrow end up to the center, then fold both sides together to enclose the filling. Tie the tamales closed with strands of corn husk.
• Stand the tamales up in a large steamer or colander with the open end up. Steam for 35 minutes, or until the filling is firm.
• To serve, slice open the corn husk (or completely remove the husk) and top the filling with sliced red onions, fresh lime juice, and tomatillo salsa.

Makes 15 tamales

Miestrone de verdure

Minestrone de Verdure

This is another all-time favorite soup. Served with a green salad and crusty bread, it makes a meal all on its own.

1 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1 cup zucchini, cubed (1/2-inch cubes)
1 cup carrot, cubed (1/2-inch cubes)
1 cup celery, chopped
1/2 cup eggplant, cubed (1/2-inch cubes)
1/2 cup potatoes, cubed (1/2-inch cubes)
1/2 cup white cabbage, chopped
2 tomatoes, peeled and chopped
1 Tbsp. tomato paste
5 cups vegetable stock (or water)
1 cup flageolet beans, cooked
Salt and pepper, to taste
2 Tbsp. nondairy Parmesan cheese, freshly grated

• Heat the oil in a large pan and sauté the onions and garlic on medium heat for about 5 minutes. Add the chopped vegetables and stir over medium heat for 5 more minutes.
• Add the tomatoes and the tomato paste and stir well. Stir in the vegetable stock, cover the pan, and simmer slowly for about 40 minutes, until all the vegetables are tender. Add the cooked beans, season with salt and pepper, and bring to a boil. Add some water, if necessary, to get the desired consistency.
• Ladle the soup into bowls, sprinkle with the nondairy Parmesan cheese, and serve hot.

Makes 4 servings

corn and potato chowder

Ideal for a weeknight supper, this vegetarian-friendly soup can be made ahead and reheated just before serving. Ladle a bowl alongside a green salad and slice of hearty bread.

Yield: 4 servings

Ingredients

• Cooking spray
• 1 1/2 cups prechopped green bell pepper
• 1 cup chopped green onions, divided (about 1 bunch)
• 2 cups frozen corn kernels
• 1 1/4 cups water
• 1 teaspoon seafood seasoning (such as Old Bay)
• 3/4 teaspoon dried thyme leaves
• 1/8 teaspoon ground red pepper
• 1 pound baking potatoes, cut into 1/2-inch pieces
• 1 cup half-and-half
• 1/4 cup chopped parsley
• 3/4 teaspoon salt
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Preparation

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.

Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.

Nutritional Information

Calories:

343 (27% from fat)

Fat:

10.2g (sat 6.4g,mono 3.1g,poly 0.5g)

Protein:

11.5g

Carbohydrate:

53.3g

Fiber:

7g

Cholesterol:

41mg

Iron:

2.5mg

Sodium:

654mg

Calcium:

219mg

smoked mozarella egg sanwhiches

Serve with fresh fruit salad drizzled with berry or vanilla yogurt.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 2 tablespoons fat-free milk
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 large egg whites
• 3 large eggs
• Dash of hot pepper sauce
• Cooking spray
• 1 cup finely diced red bell pepper
• 3/4 cup prechopped onion
• 4 sourdough English muffins, split
• 1/2 cup (2 ounces) shredded smoked mozzarella cheese
• 1 1/2 cups bagged baby spinach leaves

Preparation

Preheat broiler.

Combine first 6 ingredients in a large bowl, stirring with a whisk until combined; set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and onion; sauté 4 minutes or until tender. Reduce heat to medium. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan; carefully lift edges of omelet with a spatula to allow uncooked portion to flow underneath cooked portion. Cook 3 minutes. Wrap handle of pan with foil; place pan under broiler. Broil 1 minute or until set and lightly browned.

Arrange muffin halves in a single layer on a baking sheet. Sprinkle muffin halves evenly with cheese, and broil 1 minute or until cheese begins to brown.

Divide omelet into 4 portions; place 1 portion on bottom half of each muffin. Top evenly with spinach leaves; top with remaining muffin halves.

Nutritional Information

Calories:

295 (28% from fat)

Fat:

9g (sat 3.6g,mono 1.6g,poly 1.1g)

Protein:

19g

Carbohydrate:

33.8g

Fiber:

2.4g

Cholesterol:

168mg

Iron:

2.7mg

Sodium:

686mg

Calcium:

173mg

insalata pizzas

Savor the tastes of Italy by serving individual pita pizzas loaded with fresh vegetables, melted cheese, and a cider vinegar sauce. It's a one-dish meal that's sure to please.

Yield: 4 servings (serving size: 1 topped pita)

Ingredients

• 4 (7-inch) pitas
• 2 teaspoons bottled minced garlic
• 1 cup (4 ounces) preshredded part-skim Mozzarella cheese
• 1/2 cup thinly sliced Vidalia or other sweet onion
• 1 tablespoon cider vinegar
• 2 teaspoons extravirgin olive oil
• 1/4 teaspoon crushed red pepper
• 1 cup quartered grape tomatoes
• 1/4 cup pitted kalamata olives, coarsely chopped
• 2 tablespoons chopped basil leaves
• 4 cups packaged gourmet salad greens

Preparation

Preheat oven to 475°.

Place pitas on a baking sheet. Spread 1/2 teaspoon garlic on each pita. Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.

While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.

Place 1 pita on each of 4 plates; top each pita with about 1 cup salad. Serve immediately.

pasta with sundried tomatoes and feta

Ingredients

• 1 (9-ounce) package refrigerated fresh linguine
• 3/4 cup oil-packed sun-dried tomato halves, drained
• 1/4 cup loosely packed basil leaves
• 2 tablespoons slivered almonds
• 2 tablespoons preshredded fresh Parmesan cheese
• 1 tablespoon bottled minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (2 ounces) crumbled feta cheese

Preparation

Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.

While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.

Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

roasted red pepper mini bagel sandwiches

Yield: 24 servings (serving size: half a sandwich)

Ingredients

• 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
• 1/4 cup (2 ounces) fat-free cream cheese, softened
• 1/4 cup minced green onions
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 garlic cloves, minced
• 12 mini bagels, halved and toasted
• 1 (12-ounce) bottle roasted red bell peppers, rinsed, drained, and chopped

Preparation

Combine first 6 ingredients.

Spread cream cheese mixture evenly over cut sides of bagels. Arrange the chopped red bell peppers evenly over bottom halves of bagels; top with top halves of bagels. Cut each sandwich in half.

Nutritional Information

Calories:

62 (29% from fat)

Fat:

2g (sat 1.1g,mono 0.5g,poly 0.2g)

Protein:

2.6g

Carbohydrate:

8.1g

Fiber:

0.4g

Cholesterol:

9mg

Iron:

0.6mg

Sodium:

173mg

Calcium:

15mg

Macdamia nut pesto pasta

This pesto gets its richness from half-and-half. The result is a creamy mixture similar to an Alfredo sauce but with pestolike flavor. Serve it with a tossed garden salad and a French bread baguette.

Yield: 3 servings (serving size: about 1 1/3 cups)

Ingredients

• 1 (9-ounce) package fresh fettuccine
• 3 cups fresh basil leaves
• 1/4 cup half-and-half
• 3 tablespoons roasted macadamia nuts
• 3 tablespoons grated fresh Parmesan cheese
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, place basil and remaining ingredients in a food processor; process until smooth. Combine basil mixture and pasta in a large bowl, tossing to coat.

Nutritional Information

Calories:

374 (30% from fat)

Fat:

12.4g (sat 3.8g,mono 6.4g,poly 1.1g)

Protein:

14.6g

Carbohydrate:

51.5g

Fiber:

5.8g

Cholesterol:

77mg

Iron:

4.6mg

Sodium:

756mg

Calcium:

197mg

Spinach and Ricotta Pizza

Ingredients

• 1 portion Homemade Pizza Dough
• Cooking spray
• 1 tablespoon extra-virgin olive oil
• 3/4 cup New York–Style Pizza Sauce
• 2 tablespoons grated fresh Parmesan cheese
• 1 1/2 cups loosely packed baby spinach leaves
• 1 teaspoon minced garlic
• 1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
• 1/3 cup part-skim ricotta cheese
• 2 plum tomatoes, cored and thinly sliced

Preparation

1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.

2. Preheat oven to 500°.

3. Coat a 12-inch perforated pizza pan with cooking spray.

4. Place dough on a lightly floured surface; roll into a 12-inch circle. Transfer dough to prepared pan, shaking off excess flour. Brush dough evenly with oil. Spread New York–Style Pizza Sauce evenly over dough, leaving a 1/4-inch border. Sprinkle with Parmesan; top evenly with spinach and garlic. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella. Bake at 500° for 12 minutes or until mozzarella melts and crust browns. Let stand 5 minutes; top with tomato slices. Cut into 6 wedges.

Nutritional Information

Calories:

397

Fat:

13g (sat 4.9g,mono 5.9g,poly 1.3g)

Protein:

17.2g

Carbohydrate:

52.6g

Fiber:

3g

Cholesterol:

19mg

Iron:

3.7mg

Sodium:

459mg

Calcium:

259mg

Antipasto-style penne

If you prefer crispy prosciutto, spread it out on a baking sheet and broil 4 minutes.

Yield: 6 servings

Ingredients

• 1 medium red bell pepper
• 1/2 cup pitted kalamata olives, chopped
• 1/3 cup refrigerated pesto
• 3 ounces prosciutto, chopped
• 1 (7-ounce) jar oil-packed sun-dried tomato halves, drained and chopped
• 1 (6-ounce) jar marinated quartered artichoke hearts, drained and chopped
• 8 ounces uncooked penne pasta (about 2 cups)
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
• 1/4 cup pine nuts, toasted

Preparation

1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop bell pepper; place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.

3. Cook the pasta according to package directions, omitting salt and fat; drain. Add cooked pasta and 1/4 cup Parmigiano-Reggiano cheese to bell pepper mixture, and toss gently to combine. Spoon about 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 2 teaspoons remaining cheese and 2 teaspoons pine nuts.

Nutritional Information

Calories:

404

Fat:

21.3g (sat 4.4g,mono 10.6g,poly 4.4g)

Protein:

16.5g

Carbohydrate:

39.9g

Fiber:

4.3g

Cholesterol:

21mg

Iron:

2.9mg

Sodium:

764mg

Calcium:

162mg

Red Onion, Potato, and Goat Cheese Pizza

Time: 40 minutes

Simple Sub: In place of goat cheese, try feta or queso fresco

Serve with Romaine-Radicchio Salad: Combine 2 tablespoons balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon minced garlic, ¼ teaspoon salt, and 1/8 teaspoon dried oregano in a large bowl, stirring with a whisk. Add 5 cups thinly sliced romaine lettuce and 2 cups thinly sliced radicchio; toss to coat. Sprinkle with fresh ground black pepper.
The sweetness of red onions is tempered by tangy goat cheese in this carb-lover's pizza. Use any color fingerling potatoes you like—blue or purple varieties are particularly dramatic.

Prep Time: 40 minutes
Yield: 6 servings (serving size: 2 pieces)

Ingredients

• 7 ounces fingerling potatoes (about 5 potatoes)
• 1 teaspoon olive oil
• 1 medium red onion, cut into 1/2-inch-thick slices
• 1 (13.8-ounce) can refrigerated pizza crust dough
• 2 tablespoons cornmeal
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 3/4 cup (3 ounces) crumbled goat cheese
• 1 garlic clove, minced
• 1 1/2 teaspoons fresh thyme leaves

Preparation

1. Preheat oven to 450°.

2. Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 10 minutes or until just tender; drain. Cool slightly; cut potatoes crosswise into 1/4-inch slices.

3. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion to pan, and sauté 8 minutes or until tender.

4. Roll dough out on a lightly floured surface to a 14 x 10–inch rectangle. Sprinkle cornmeal over a large baking sheet; place dough on baking sheet. Sprinkle mozzarella evenly over dough. Arrange potatoes and onion over mozzarella; top evenly with goat cheese and garlic. Bake in lower third of oven at 450° for 15 minutes or until browned. Sprinkle with thyme; cut into 12 pieces.

Nutritional Information

Calories:

314

Fat:

10.3g (sat 4.9g,mono 3.7g,poly 0.6g)

Protein:

14.4g

Carbohydrate:

39.8g

Fiber:

1.8g

Cholesterol:

22mg

Iron:

2.4mg

Sodium:

599mg

Calcium:

173mg

Chipoltle Bean Burritos

Ingredients

• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon salt
• 1/3 cup water
• 1 (15-ounce) can organic black beans, drained
• 1 (15-ounce) can organic kidney beans, drained
• 3 tablespoons refrigerated fresh salsa
• 6 (10-inch) reduced-fat flour tortillas (such as Mission)
• 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1 1/2 cups chopped plum tomato (about 3)
• 1 1/2 cups shredded romaine lettuce
• 6 tablespoons thinly sliced green onions
• 6 tablespoons light sour cream

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Nutritional Information

Calories:

361

Fat:

10.3g (sat 3.8g,mono 3.1g,poly 2g)

Protein:

16.8g

Carbohydrate:

52.2g

Fiber:

11.4g

Cholesterol:

19mg

Iron:

3.3mg

Sodium:

735mg

Calcium:

395mg