Tex-Mex Summer Squash Casserole

Tex Mex Summer Squash Casserole from EatingWellIngredients:

  • 2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
  • 2/3 cup finely chopped yellow onion
  • 1 4-ounce can chopped green chiles
  • 1 4-1/2-ounce can chopped jalapenos, (about 1/2 cup), drained
  • 1/2 teaspoon salt, or to taste
  • 2 1/4 cups grated extra-sharp Cheddar cheese, (about 7 ounces), divided
  • 1/4 cup all-purpose flour
  • 3/4 cup mild salsa
  • 4 scallions, thinly sliced, for garnish
  • 1/4 cup finely chopped red onion, for garnish

Directions:

  1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
  3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

Recipe makes 12 servings.

Nutrition Information Per Serving: 101 calories, 5 g fat, 3 g saturated fat, 0 g monounsaturated fat, 15 mg cholesterol, 217 mg sodium, 9 g carbohydrates, 3 g fiber, 5 g protein.

Recipe from http://www.eatingwell.com/recipes/tex_mex_summer_squash_casserole.html.

Cheese & Spinach Stuffed Portobellos

Cheese & Spinach Stuffed Portobellos from EatingWellIngredients:

  • 4 large portobello mushroom caps
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, divided
  • 1 cup part-skim ricotta cheese
  • 1 cup finely chopped fresh spinach
  • 1/2 cup finely shredded Parmesan cheese, divided
  • 2 tablespoons finely chopped kalamata olives
  • 1/2 teaspoon Italian seasoning
  • 3/4 cup prepared marinara sauce

Directions:

  1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
  2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
  3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
  4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Recipe makes 4 servings.

Nutrition Information Per Serving: 201 Calories, 10 g Fat (5 g Saturated Fat, 4 g Monounsaturated Fat), 28 mg Cholesterol, 680 mg Sodium, 13 g Carbohydrates, 2 g Fiber, 14 g Protein.

Recipe from www.eatingwell.com.

Hash Brown Casserole

Hash Brown Casserole from Food NetworkIngredients:

  • Nonstick cooking spray
  • 12 ounces 2% Plain Greek yogurt
  • 1 cup low-fat milk
  • 1/2 cup reduced-fat sour cream
  • 3 Tablespoons all-purpose flour
  • 2 pounds frozen, shredded hash browns, thawed
  • 1 cup shredded extra-sharp Cheddar
  • Kosher salt and freshly ground pepper
  • 2 Tablespoons unsalted butter
  • 2 large yellow onions, chopped
  • 1 pound sliced cremini (baby bella) mushrooms
  • 3 large cloves garlic, minced
  • 2 Tablespoons panko breadcrumbs
  • 1/4 teaspoon ground nutmeg, optional
  • 1 to 2 Tablespoons chopped fresh parsley or chives, for garnish

Directions:

  1. Preheat the oven to 375 degrees F. Coat a 9- by 13-inch baking dish with cooking spray.
  2. Whisk together the yogurt, milk, sour cream and flour in a large bowl. Stir in the hash browns, 1/2 cup of the Cheddar, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
  3. Melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring often, until soft and lightly browned, about 10 minutes. Add the mushrooms and cook, stirring often, until the mushrooms are wilted and the onions begin to brown, about 10 minutes more. If the pan gets too hot, add a splash or two of water as needed. Stir in the garlic and cook for 1 minute. Stir the vegetables into the hash brown mixture to combine.
  4. Spread the mixture evenly in the prepared dish. Sprinkle with the remaining 1/2 cup cheese, the breadcrumbs and nutmeg if using. Bake until a deep golden brown, about 45 minutes.
  5. Sprinkle with parsley and serve.

Recipe makes 10 servings.

Nutrition Information Per Serving: 216 Calories, 8.5 g Total Fat, 5.5 g Saturated Fat, 26 mg Cholesterol, 503 mg Sodium, 25 g Total Carbohydrate, 5 g Sugar, 2 g Fiber, 11 g Protein.

Recipe from www.foodnetwork.com.

Parmesan Spinach Cakes

Parmesan Spinach Cakes EatingWellIngredients:

  • 12 ounces fresh spinach
  • 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
  • 1/2 cup finely shredded Parmesan cheese, plus more for garnish
  • 2 large eggs, beaten
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Directions:

  1. Preheat oven to 400°F.
  2. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
  3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
  4. Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

Recipe makes 4 servings.

Nutrition Information Per Serving: 141 Calories, 8 g Fat, 4 g Saturated Fat, 3 g Monounsaturated Fat, 123 mg Cholesterol, 456 mg Sodium, 6 g Carbohydrates, 2 g Fiber, 13 g Protein. 

Recipe from www.eatingwell.com.

Chicken Breasts Stuffed with Pimiento Cheese

chickenIngredients:

  • 1/2 cup shredded Gouda cheese, preferably smoked
  • 2 tablespoons chopped scallion
  • 1 tablespoon sliced pimientos, chopped
  • 1 teaspoon paprika, divided
  • 4 small boneless, skinless chicken breasts (1 1/4-1 1/2 pounds total), trimmed and tenders removed
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon extra-virgin olive oil

Directions:

  1. Preheat oven to 400°F.
  2. Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.
  3. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book. Sprinkle the breasts with 1/4 teaspoon each salt and pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the remaining 1/2 teaspoon paprika, 1/4 teaspoon salt and pepper.
  4. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes.

Recipe makes 4 servings.

Nutrition Information Per Serving: 200 Calories, 10 g Total Fat, 3 g Saturated Fat, 5 g Monounsaturated Fat, 76 mg Cholesterol, 445 mg Sodium, 1 g Carbohydrate, 0 g Sugar, 0 g Fiber, 26 g Protein.

Recipe from www.eatingwell.com.

Southwest Chicken Dip

Southwest Chicken Dip (2) editedIngredients:

  • 1 package Pico de Gallo
  • 2 containers Oscar Mayer Deli Fresh Southwestern Seasoned Chicken Breast Strips
  • 1 bag (2 cups) shredded reduced-fat cheddar cheese
  • 1 small container of plain Greek nonfat yogurt
  • 1 medium cucumber, cut into 1/8-inch slices

Directions:

  1. Mix Pico de Gallo, chicken, cheese and Greek yogurt together. Use cucumbers to enjoy dip.

Recipe makes 8 servings

Nutrition Information Per Serving: 155 Calories, 7 g Fat, 516 mg Sodium, 5 g Carbohydrate, 2 g Sugar, 21 g Protein.

Zu-Canoes

Zu-Canoes3Ingredients:

  • 2 medium 2-inch wide zucchini
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon minced shallot
  • 1 cup quartered grape tomatoes
  • 1/2 cup diced mozzarella cheese, preferably fresh
  • 1/4 cup thinly sliced fresh basil

Directions:

  1. Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.
  2. Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and microwave on high until tender-crisp, 3 to 4 minutes (or steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.).
  3. Whisk oil, vinegar, shallot and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.

Recipe makes 4 servings.

Nutrition Information Per Serving: 87 Calories, 4 g Fat (1 g Saturated Fat, 3 g Monounsaturated Fat), 3 mg Cholesterol, 408 mg Sodium, 7 g Carbohydrates, 0 g Added Sugars, 2 g Fiber, 7 g Protein.

Recipe from www.eatingwell.com.

Red Pepper & Goat Cheese Frittata

wIngredients:

  • 8 eggs
  • 2 Tablespoons finely chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 Tablespoons extra-virgin olive oil
  • 1 cup sliced red bell pepper
  • 1 bunch scallions, trimmed and sliced
  • 1/2 cup crumbled goat cheese

Directions:

  1. Position rack in upper third of oven; preheat broiler.
  2. Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
  3. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

Recipe makes 6 servings.

Nutrition Information Per Serving: 179 Calories, 13 g Fat (4 g Saturated Fat, 7 g Monounsaturated Fat), 286 mg Cholesterol, 326 mg Sodium, 4 g Carbohydrates, 1 g Fiber, 11 g Protein.

Recipe from http://www.eatingwell.com/recipes/red_pepper_goat_cheese_frittata.html.

Cheese & Spinach-Stuffed Portabellos

mushrooms1Ingredients:

  • 4 large portobello mushroom caps
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, divided
  • 1 cup part-skim ricotta cheese
  • 1 cup finely chopped fresh spinach
  • 1/2 cup finely shredded Parmesan cheese, divided
  • 2 Tablespoons finely chopped kalamata olives
  • 1/2 teaspoon Italian seasoning
  • 3/4 cup prepared marinara sauce

Directions:

  1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
  2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
  3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
  4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Recipe makes 4 servings.

Nutrition Information Per Serving: 201 Calories, 10 g Fat (5 g Saturated Fat, 4 g Monounsaturated Fat), 28 mg Cholesterol, 13 g Carbohydrates, 14 g Protein, 2 g Fiber, 680 mg Sodium.

Recipe from www.eatingwell.com.

Easy Cheesy Quiche

Easy Cheesy QuicheIngredients:

  • 1/2 cup fat-free milk
  • 2 Tablespoons all-purpose flour
  • 3/4 cup refrigerated or frozen egg product, thawed
  • 2 ounces reduced-fat cream cheese, cut up
  • 1/2 teaspoon sugar
  • 1/8 teaspoon ground black pepper
  • Fresh tomatoes, chopped (optional)
  • Fresh basil or oregano (optional)

Directions:

  1. Preheat the oven to 350°F. In a medium bowl, gradually whisk the milk into the flour until smooth. Whisk in the egg, cottage cheese, and cream cheese (mixture will not be smooth). Stir in cheddar cheese, sugar and pepper.
  2. Pour mixture into a lightly greased 9-inch pie plate. Bake for 45 – 50 minutes or until puffed and golden and a knife inserted near the center comes out clean. Serve immediately. If desired, garnish with tomatoes and fresh herbs.

Recipe makes 8 servings.

Nutrition Information Per Serving: 120 Calories, 6 g Fat, 4 g Saturated Fat, 0 g Trans Fat, 20 mg Cholesterol, 280 mg Sodium, 4 g Carbohydrate, 0 g Fiber, 2 g Sugar, 11 g Protein.

Recipe from www.livebetteramerica.com.

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