Ingredients
16 giant pasta shells
Tuna filling
8oz ricotta cheese
140z tuna in water drained
1 roasted pepper
1 tbs of capers
1 teas fresh chives
4 tbs grated swiss cheese
pinch of ground nutmeg
fresh ground pepper
2 tbs parm cheese
- Cook pasta shells until al dente
- To make filling combine all ingredients
- Fill each shell with filling, and place in a lightly greased pan
- Sprinkle with parm cheese and Swiss
- Bake until cheese melts
Source: Pasta Perfect cookbook
Tip: I use alittle Alfredo sauce and the bottom of the pan and also drizzle alittle over the shells
I made this dish twice so far. The first time I made it for my husband and then my brother Michael requested them for his birthday. I made them at home and brought them up to his college and we ate in his dorm. For desert I brought him cupcakes from Mr. Cupcakes in Clifton. He loves peanut butter, so I got him PB&J cupcake, PB&Fluff cupcake, PB& Banana cupcake and Pumpkin cupcake. They were delicious!
Tuesday, October 27, 2009
Monday, October 19, 2009
Apple Chicken Quesadillas
INGREDIENTS
2 medium tart apples, sliced
1 cup diced, cooked chicken breast
1/2 cup shredded fat free Cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup fresh or frozen corn, thawed
1/2 cup chopped fresh tomatoes
1/2 cup chopped onion
1/4 teaspoon salt
6 (8 inch) (8 inch) flour tortillas
3/4 cup shredded lettuce
3/4 cup salsa
6 tablespoons fat free sour cream
DIRECTIONS
In a bowl, combine the first eight ingredients. Place about 3/4 cup on half of each tortilla. Fold tortilla in half over filling and secure with toothpicks. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees F for 8-10 minutes or until golden brown.
Carefully turn quesadillas over; bake 5-8 minutes longer or until golden. Discard toothpicks. Cut each quesadilla into three wedges; serve with lettuce, salsa and sour cream.
Nutritional Analysis: One serving (3 wedges) equals 257 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 500 mg sodium, 34 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fruit.
source: Allrecipes.com
Every year we go apple picking and I am always looking for recipes to make with the apples. Last year I made this recipe for my brother's birthday and I made it again this weekend for my husband's sister and husband.
2 medium tart apples, sliced
1 cup diced, cooked chicken breast
1/2 cup shredded fat free Cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup fresh or frozen corn, thawed
1/2 cup chopped fresh tomatoes
1/2 cup chopped onion
1/4 teaspoon salt
6 (8 inch) (8 inch) flour tortillas
3/4 cup shredded lettuce
3/4 cup salsa
6 tablespoons fat free sour cream
DIRECTIONS
In a bowl, combine the first eight ingredients. Place about 3/4 cup on half of each tortilla. Fold tortilla in half over filling and secure with toothpicks. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees F for 8-10 minutes or until golden brown.
Carefully turn quesadillas over; bake 5-8 minutes longer or until golden. Discard toothpicks. Cut each quesadilla into three wedges; serve with lettuce, salsa and sour cream.
Nutritional Analysis: One serving (3 wedges) equals 257 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 500 mg sodium, 34 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fruit.
source: Allrecipes.com
Every year we go apple picking and I am always looking for recipes to make with the apples. Last year I made this recipe for my brother's birthday and I made it again this weekend for my husband's sister and husband.
Monday, October 12, 2009
Neptune Salad
Ingredients
Albacore white tune, drained
sundried tomatoes packed in oil, minced
2 tbs chopped parsley
balsamic dressing or olive oil and vinegar
salad greens
cucumber, sliced
tomatoes cut into wedges
Texas Toast Sea Salt & Pepper Croutons
Mix all ingredients together.
source: On the back of the Texas Toast Croutons bag
Tip: The sundried tomatoes packed in oil are quite expensive. We brought sundried tomatoes in a bag, which is half the price. We minced them and soaked them in olive oil for about 2 days.
Albacore white tune, drained
sundried tomatoes packed in oil, minced
2 tbs chopped parsley
balsamic dressing or olive oil and vinegar
salad greens
cucumber, sliced
tomatoes cut into wedges
Texas Toast Sea Salt & Pepper Croutons
Mix all ingredients together.
source: On the back of the Texas Toast Croutons bag
Tip: The sundried tomatoes packed in oil are quite expensive. We brought sundried tomatoes in a bag, which is half the price. We minced them and soaked them in olive oil for about 2 days.
Friday, October 9, 2009
Firehouse Turkey Chili
Ingredients
1 tbs. of Olive oil
1 large clove garlic, smashed
1/2 of chopped scallions, divided
1 lb ground turkey
4 tbs chili powder
1 can (28 ounces) kidney beans
rinsed and drained
1 medium red bell pepper, diced
3 carrots, diced
1 tsp. brown sugar
salt to taste
- In large saucepan heat oil over medium-high heat until hot but not smoking.
- Toss in garlic and all but 2 tbs. of the scallions and cook, stirring frequently, for 1 minute.
- Add turkey and continue to cook, breaking up meat with a wooden spoon, until brown. about 2 to 3 minutes.
- Stir in chili powder and cook for 1 more minute.
- Add tomatoes, kidney beans, bell pepper, carrot, brown sugar, and salt to taste.
- Bring to a boil high heat.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Top chili with scallions and cheddar cheese and sour cream if desired.
Serving (1 cup) = 268 calories, 9 g fat (without cheese)
I make this quite often. It is really easy to make once all the veggies are cut up. It goes really well over rice or even over a baked potato or salad.
source: Family Circle Magazine
1 tbs. of Olive oil
1 large clove garlic, smashed
1/2 of chopped scallions, divided
1 lb ground turkey
4 tbs chili powder
1 can (28 ounces) kidney beans
rinsed and drained
1 medium red bell pepper, diced
3 carrots, diced
1 tsp. brown sugar
salt to taste
- In large saucepan heat oil over medium-high heat until hot but not smoking.
- Toss in garlic and all but 2 tbs. of the scallions and cook, stirring frequently, for 1 minute.
- Add turkey and continue to cook, breaking up meat with a wooden spoon, until brown. about 2 to 3 minutes.
- Stir in chili powder and cook for 1 more minute.
- Add tomatoes, kidney beans, bell pepper, carrot, brown sugar, and salt to taste.
- Bring to a boil high heat.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Top chili with scallions and cheddar cheese and sour cream if desired.
Serving (1 cup) = 268 calories, 9 g fat (without cheese)
I make this quite often. It is really easy to make once all the veggies are cut up. It goes really well over rice or even over a baked potato or salad.
source: Family Circle Magazine
Saturday, October 3, 2009
Creamy Olive and Garlic Dip
Ingredients:
2 cups Sour Cream
20-24 Kalamata olives, pitted and sliced
3 scallions, chopped
3 strips roasted red pepper, diced (pat dry to remove moisture)
2 small cloves garlic, minced
1 tsp. fresh parsley, finely chopped
Directions: combine all ingredients, cover and refrigerate overnight.
I made pita chips for the dip. They are really easy to make. Cut the pita bread into triangles, drizzle olive oil on them, season them with salt and pepper and bake in the oven until crispy.
2 cups Sour Cream
20-24 Kalamata olives, pitted and sliced
3 scallions, chopped
3 strips roasted red pepper, diced (pat dry to remove moisture)
2 small cloves garlic, minced
1 tsp. fresh parsley, finely chopped
Directions: combine all ingredients, cover and refrigerate overnight.
I made pita chips for the dip. They are really easy to make. Cut the pita bread into triangles, drizzle olive oil on them, season them with salt and pepper and bake in the oven until crispy.
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