recipies
Thursday, March 29th, 2007Garden Vegetable Frittata (Vegetarian Side Dish)
A lovely egg dish that highlights all the flavors of late spring. This dish can be made ahead of time and served room temperature. Perfect for brunch or even a light lunch!
55 Minutes to Prepare and Cook
Ingredients
| 1 pound asparagus 6 ounces button mushrooms 1 tbsp olive oil 1 clove garlic 1 shallot 1 small or 1/2 large zucchini 6 large eggs 1/3 cup 1% milk 1 tsp salt 1/4 tsp freshly ground black pepper dash nutmeg 1 tbsp chopped chives 1/4 cup freshly grated parmesan cheese 2 medium or 1 large tomato |
Directions
1. Preheat the oven to 350 degrees.
2. Wash and trim asparagus and cut into 1-inch long pieces. Blanch asparagus in boiling water for 1-2 minutes and immediately shock in ice water. Drain and dry asparagus, set aside.
3. Clean and slice mushrooms. In a skillet, heat olive oil and saute the mushrooms over medium heat for about ten minutes. While they cook, grate or finely mince the garlic and shallots. Add the garlic and shallots to the mushrooms and continue to cook for about two minutes more. Remove the mushroom mixture from the heat and set aside.
4. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes.
5. In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and chives. Add asparagus, mushroom mixture, and zucchini.
6. Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray. Pour the egg and vegetable mixture into the dish.
7. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.
8. Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight — allow to come to room temperature before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user RICKIEBETH.
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Skillet Lasagna (Italian Dinner)
A much quicker version of the Italian classic; less time, but no less taste.
Ingredients
1 lb lean ground beef
1 small onion (chopped)
3 Cloves Garlic (minced)
1 can diced tomatoes (undrained)
1-1/4 cup water
8 oz tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2-1/2 cup broken up whole wheat lasagna noodles
1 cup fat free cottage cheese
1/4 cup fat free grated Parmesan cheese
Dash Basil and Pepper (optional)
1 egg
Shredded fat free mozzarella cheese for garnish
Directions
In a large skillet, brown beef with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user DREAMANGELE.
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Coach Nicole’s Yummy Hummus
Nutrition Information
Fat: 12.8 g
Carbohydrates: 21.2g
Calories: 215.9
Protein: 5.8g
Use as a dip for veggies or a spread on pita and sandwiches.
Ingredients
2 cups chickpeas (garbanzo beans), rinsed and drained
1/4 cup tahini (sesame paste)
1/4 cup water
1/6 cup olive oil
2 cloves garlic, minced
juice of 2-3 lemons (about 3 Tbsp)
3/4 tsp salt
1 Tbsp cumin powder
Directions
Place all ingredients into a food processor (or blender) and process until very smooth. Refrigerate in an air-tight container for 7-10 days.
Number of Servings: 6
Recipe submitted by SparkPeople user COACH_NICOLE.
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Miso Soup
Ingredients
| 1 teaspoon Canola oil 6oz extra firm tofu 2 cloves garlic, mashed 2 green onions, sliced with tops 1 teaspoon fresh gingerroot, grated 1/2 cup carrots, thinly sliced 1 cup mushroom, thinly sliced 2 tablespoons miso (in ethnic foods section or Asian market) 1 tablespoon dry sherry 4 cups water |
Directions
Heat oil in medium saucepan over medium heat. Add garlic and onions and saute until soft. Add fresh gingerroot, carrots and mushrooms. Cook an additional 5-10 minutes or until vegetables are crisp-tender. Reduce heat. Dissolve miso in 1/4-cup water and add to vegetables when cooled. Add remaining water and sherry and heat through. Be careful not to boil the soup after you’ve added the miso.
Number of Servings: 6
Recipe submitted by SparkPeople user JULIELC.
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Korean BBQ
Those who like spicy and like to grill interactively!
20 Minutes to Prepare and Cook
Ingredients
| 1 lb Flank Steak (Semi Frozen for slicing) 1/2 bottle Korean BBQ Sauce 1 Cup cooked White Rice George Foreman grill or other small grill. |
Directions
Slice Semi Frozen Flank Steak with the grain so that you’ve cut it into 2 halves length wise. Then slice thin (1/8″ )across the grain. Make sure to do this with both halves. Thickness determines time it takes to cook the meat. Pour Korean BBQ Sauce into medium size bowl (1/2 or all depends on how much meat you are serving, with this recipe you should only need half). Then add meat and marinate in refrigerator for 5 -1 0 minutes. When you’re dinner party is ready, serve on a platter with tongs. Each person places their meat onto grill and turns meat over then adds to their plate when cooked (only takes mere minutes). Accompany your meal with 1 cup serving of white rice for each person. You could serve this to a fun dinner party or just a party of two.
Number of Servings: 12
Recipe submitted by SparkPeople user JDPOWERS3.
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Sesame Shrimp
Ingredients
| Shrimp, cooked, 3 oz Honey, 1 tsp Ginger, ground, 1 tsp Chili garlic paste, 1/4 tsp Sesame Seeds, 1 tsp Soy Sauce, 1 tsp |
Directions
Mix together Honey, Ginger, Chili Garlic Paste, and Soy Sauce.
You can use raw or cooked shrimp, toss it in the mixture and let it sit while you toast sesame seeds.
Spray a pan and toss in the mixture. Stir fry till heated through, or pink if you started with raw shrimp.
Plate and sprinkle with sesame seeds.
Excellent with shredded, steamed cauliflower, steamed broccoli, or rice.
Number of Servings: 1
Recipe submitted by SparkPeople user NINEOF12.
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