March 7-11
Monday: White Pizza
Tuesday: Carbonara
Wednesday: Shrimp Scampi
Thursday: Goat cheese & Roasted Corn Quesdillas
Friday: Fish & Chips
Monday, March 7, 2011
Friday, March 4, 2011
Sweets!
Chocolate Filled Wontons, recipe from Everyday Food Magazine, December 2010
1 cup Confectioners' Sugar
2 1/2 cup vegetable oil
24 Wonton wrappers
1 Large Egg, lightly beaten
1/2 cup finely chopped chocolate Milk or Dark (whatever you like)
Place confectioners' suger (powdered sugar) in a medium bowl. In a medium sauce-pan, heat oil over medium-high heat. Brush edges of wontons with beaten egg and put 1 teaspoon of chocolate in the middle of wonton and seal the edges, pressing firmly! When oil is hot, fry wontons 4 at a time for 2 minutes flipping occasionaly. With a slotted spoon, transfer wontons to powdered sugar and toss to coat.
Serving size: 2 wontons Cal: 146 Fat: 5.2
Now for the Pretty!
1 cup Confectioners' Sugar
2 1/2 cup vegetable oil
24 Wonton wrappers
1 Large Egg, lightly beaten
1/2 cup finely chopped chocolate Milk or Dark (whatever you like)
Place confectioners' suger (powdered sugar) in a medium bowl. In a medium sauce-pan, heat oil over medium-high heat. Brush edges of wontons with beaten egg and put 1 teaspoon of chocolate in the middle of wonton and seal the edges, pressing firmly! When oil is hot, fry wontons 4 at a time for 2 minutes flipping occasionaly. With a slotted spoon, transfer wontons to powdered sugar and toss to coat.
Serving size: 2 wontons Cal: 146 Fat: 5.2
Now for the Pretty!
Thursday, March 3, 2011
What is for dinner
White Pizza with Tomato and Basil, recipe from Cooking Light Magazine, March 2011
1 (10 oz) Italian cheese-flavored thin pizza crust (such as Boboli)
1 teaspoon cornmeal
Cooking spray
3 tablespoons refridgerated pesto with basil (such as Buitoni)
1/2 cup (2 oz) shredded fresh mozzarella cheese
1/2 cup part-skim ricotta cheese
1/2 sliced small tomatoes
1/4 teaspoon black pepper
1/4 cup small basil leaves
Crushed red pepper
Preheat the broiler to high.
Place a baking sheet in oven, heat for 10 minutes
Put cornmeal on another baking sheet and spray pizza crust with cooking spray. Top pizza crust with pesto, cheeses, & tomatoes.
Broil 5 inches from heat for 5 minutes or until cheese melts. Remove from oven and add pepper and basil. Cut into 8 slices.
Servings: 4 352 Cal 13.8g Fat
Now for the Pretty!
1 (10 oz) Italian cheese-flavored thin pizza crust (such as Boboli)
1 teaspoon cornmeal
Cooking spray
3 tablespoons refridgerated pesto with basil (such as Buitoni)
1/2 cup (2 oz) shredded fresh mozzarella cheese
1/2 cup part-skim ricotta cheese
1/2 sliced small tomatoes
1/4 teaspoon black pepper
1/4 cup small basil leaves
Crushed red pepper
Preheat the broiler to high.
Place a baking sheet in oven, heat for 10 minutes
Put cornmeal on another baking sheet and spray pizza crust with cooking spray. Top pizza crust with pesto, cheeses, & tomatoes.
Broil 5 inches from heat for 5 minutes or until cheese melts. Remove from oven and add pepper and basil. Cut into 8 slices.
Servings: 4 352 Cal 13.8g Fat
Now for the Pretty!
Wednesday, March 2, 2011
On the Side....
Potatoes with Ranch Dressing, Everyday Food Magazine, March 2011
In a medium pot bring 1 pound small red potatoes to boil over high in salted water and cook until tender when pierced with a knife, about 10 minutes. Meanwhile in a large bowl, whisk together 1/2 cup low-fat buttermilk, 1/4 cup sour cream and 2 Tablespoons mayonnaise. Stir in 1-2 teaspoons finely chopped fresh herbs, such as parsley, chives, or basil, 3/4 teaspoon fresh thyme leaves, and 1 small garlic clove, minced;season with coarse salt and ground pepper. Drain potatoes and add to dressing. Toss to combine and serve immediately.
Now for the Pretty!
In a medium pot bring 1 pound small red potatoes to boil over high in salted water and cook until tender when pierced with a knife, about 10 minutes. Meanwhile in a large bowl, whisk together 1/2 cup low-fat buttermilk, 1/4 cup sour cream and 2 Tablespoons mayonnaise. Stir in 1-2 teaspoons finely chopped fresh herbs, such as parsley, chives, or basil, 3/4 teaspoon fresh thyme leaves, and 1 small garlic clove, minced;season with coarse salt and ground pepper. Drain potatoes and add to dressing. Toss to combine and serve immediately.
Now for the Pretty!
Tuesday, March 1, 2011
Sweets!
Triple Chocolate Cookies reciepe from Ellie Krieger, The Food You Crave cookbook
1/4 cup or 1/2 stick unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup whole-wheat pastry flour or regular whole wheat flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
2 ounces good-quallity dark chocolate (60-70%) coarsely chopped
2 ounces milk chocolate, coarsely chopped
2/3 cup chopped pecans (optional)
Preheat oven 350F
In a large bowl, mach together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in vanilla.
In a medium bowl, whisk together the flour, cocoa and salt. Add the flour mixture to the butter mixture and mix well. Stir in both chocolates and the pecans if using, mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake until the cookies are just set, about 12 minutes. Transfer to wire rack to cool.
Serving: 1 cookie 110Cals 6g Fat
Now for the Pretty!
1/4 cup or 1/2 stick unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup whole-wheat pastry flour or regular whole wheat flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
2 ounces good-quallity dark chocolate (60-70%) coarsely chopped
2 ounces milk chocolate, coarsely chopped
2/3 cup chopped pecans (optional)
Preheat oven 350F
In a large bowl, mach together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in vanilla.
In a medium bowl, whisk together the flour, cocoa and salt. Add the flour mixture to the butter mixture and mix well. Stir in both chocolates and the pecans if using, mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake until the cookies are just set, about 12 minutes. Transfer to wire rack to cool.
Serving: 1 cookie 110Cals 6g Fat
Now for the Pretty!
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