Cheese Scalloped Potatoes

Recipe courtesy of Emeril Lagasse

Prep Time:  10 min

Cook Time:  50 min

Serves:  4 servings

Ingredients

• 1/4 cup chopped onion
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/4 cups milk
• 1 cup grated Cheddar cheese
• Salt and pepper
• 3 potatoes, peeled and thinly sliced, not rinsed

Directions

Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

Creamy Orzo

Recipe courtesy Giada De Laurentiis

 Prep Time:  10 min
 Inactive Prep Time:  --
 Cook Time:   15 min

Serves:  6 to 8 servings

 

Ingredients

• 1 pound orzo (rice-shaped pasta)
• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 1 garlic clove, minced
• 1 (14.5-ounce) can diced tomatoes, juices drained
• 1 1/4 cups whipping cream
• 1 cup frozen peas, thawed
• 3/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper

Directions

Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. 

Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

 

Pineapple-Banana Protein Blaster

Pineapple-Banana Protein Blaster

Added to Recipes on Fri 03/05/2010

Ingredients
207 cal per serving
1 large ripe banana, broken into chunks
1/2 cup low-fat soy milk
1 can crushed pineapple in juice, drained
1/2 cup "pineapple passion" sorbet
1 tbsp soy protein powder
½ cup strawberries

Directions
Combine ingredients in blender.

Cover; blend until fairly smooth.

Excerpted from YOU: On A Diet Revised Edition: The Owner's Manual for Waist Management by Michael F. Roizen and Mehmet C. Oz. Copyright (c) 2006

Lean Bean Enchiladas Supreme

Lean Bean Enchiladas Supreme - I got this from Dr. Oz - a calorie cutting episode.  As part of Dr. Oz’s Calorie-Cutting Challenge, Trish prepared this bean enchilada recipe that contains almost 300 fewer calories than the traditional dish. The secret comes in ditching fattening wraps in favor of cabbage leaves. As an added bonus, enjoy the low-calorie count and cancer-killing compounds contained in cabbage leaves.

Ingredients Serves 4

12 large cabbage leaves
1 large onion, chopped
3 garlic cloves, chopped
1 tbsp chili powder
1 tsp cumin
2 cups black beans, rinsed and drained
1 cup cooked quinoa (or brown rice)
1/3 cup 1% cottage cheese
1 cup fire-roasted diced tomatoes
3/4 cup enchilada sauce
3/4 cup shredded 2% cheese, monterey jack or mexican blend

Directions Preheat oven to 350°F. Spray 2 13 x 9-inch baking pans with nonstick spray.

In a large saucepan, add 4 cups of water and bring to boil. Remove core from cabbage and carefully peel off 12 leaves. Remove from heat. Place cabbage leaves into water for 5-10 minutes or until soft. Remove cabbage leaves using tongs and place leaves on paper towels.

Spray a large skillet with nonstick spray. Sauté onions for about 5-6 minutes over medium heat. Add garlic, chili powder, cumin, black beans, and quinoa. Cook for another 2-3 minutes, stirring often. Remove from heat. Add cottage cheese and diced tomatoes and mix until well combined.

Add 1/4 cup of enchilada sauce to bottom of pan and spread evenly. Fill each cabbage leaf with an equal amount of filling, about 1/3 cup each. Fold enchilada and place seam-side down into baking pan. Repeat with all cabbage leaves. Pour remaining enchilada sauce evenly over enchiladas.

Top with shredded cheese. Cover with aluminum foil and bake for 15-20 minutes or until bubbly on top. Serve hot.

Herbed White Bean Hummus

Ingredients
Serves 2

2 cups cooked white beans or canned, no-salt added or low-sodium white beans
1 tbsp fresh lemon juice
2 tbsp unhulled sesame seeds
2 tbsp red wine vinegar
1/2 tsp Dijon mustard
2 tbsp water
1/4 cup chopped fresh basil
2 tbsp chopped fresh thyme

Directions
Blend the beans, lemon juice, sesame seeds, vinegar, mustard, and water in a high-powered blender or food processor until smooth. Add the basil and thyme and pulse very briefly. Do not over-process; the herbs should be visible in small pieces.

Italian Chickpea Popcorn

Ingredients
 
1 (15 oz) can chick peas, drained
1 tsp ground cumin
1 tsp garlic powder
1 tsp oregano
1 tsp olive oil

Directions
Preheat oven to 350° F.

Mix chickpeas with all ingredients. Spread on a baking sheet and bake for 45 minutes or a bit longer until they’re extra crispy.

Vegetable Pizza

Ingredients
Serves 4

4 large 100% whole grain pitas
2 cups pasta sauce, no-salt-added or low-sodium
1/2 cup chopped shiitake mushrooms
1/2 cup chopped red onion
10 oz frozen broccoli florets, thawed and finely chopped
1/2 cup shredded non-dairy mozzarella-type cheese

Instructions:
Preheat the oven to 200°F. Place pitas on two baking sheets and warm for 10 minutes. Remove from oven and spoon on the pasta sauce. Sprinkle evenly with the mushrooms, onion and broccoli. Add a light sprinkle of cheese. Bake for 30 minutes.