Tuesday, 28 October 2014
In a 6-inch skillet melt margarine or butter. Add mushrooms, potatoes, and green onion. Cook over medium heat until potato is tender, turning occasionally.
Meanwhile, in a small bowl combine eggs, milk, basil, salt, and pepper. Pour egg mixture into skillet. Cook about 2 minutes or until egg mixture is set, running a spatula around edge of skillet and lifting mixture to allow uncooked portion to run underneath. Remove from heat. Top with cheese and tomatoes. Makes 1 serving.
Per Serving: cal. (kcal) 441, Fat, total (g) 35, chol. (mg) 428, sat. fat (g) 14, carb. (g) 17, fiber (g) 2, pro. (g) 18, vit. A (IU) 1506, vit. C (mg) 19, sodium (mg) 884, calcium (mg) 121, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Monday, 27 October 2014
In a large bowl, combine the water and lemon juice; set aside. Cut off the base of each artichoke. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut off the top third of artichokes; quarter artichokes. Immediately place artichokes in water mixture to keep them from browning. Drain artichokes.
Meanwhile, preheat oven to 350 degrees F. Cook noodles according to package directions; drain. Rinse with cold water; drain again. In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts, and half of the garlic. Cook for 8 to 10 minutes or until artichokes are tender, stirring frequently. Transfer to the large bowl. Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg, and salt.
In a small bowl or glass measure, combine broth and flour. In the large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.
In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.
To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.
Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings.
Per Serving: cal. (kcal) 337, Fat, total (g) 20, chol. (mg) 57, sat. fat (g) 9, carb. (g) 25, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 1, pro. (g) 17, sodium (mg) 482, Percent Daily Values are based on a 2,000 calorie diet
Sunday, 26 October 2014
Per serving : 271 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 112 mg Cholesterol; 37 g Carbohydrates; 20 g Protein; 10 g Fiber; 502 mg Sodium; 751 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 2 lean meat
Tips & Notes
Saturday, 25 October 2014
Apricot BBQ Sauce:
Prepare grill with medium-hot coals, or heat gas grill to medium-high.
Apricot BBQ sauce:
Stir apricot preserves, mustard, garlic powder, ginger and ketchup until combined. Set aside.
Remove skin from chicken legs. Season all over with salt and pepper. Grill 25 to 30 minutes, turning occasionally or until an instant-read thermometer registers 165 degrees F. Brush chicken with half the sauce during the last 5 minutes of cooking; serve remaining sauce on the side.
Per Serving: cal. (kcal) 316, Fat, total (g) 5, chol. (mg) 109, sat. fat (g) 1, carb. (g) 39, fiber (g) 1, pro. (g) 28, sodium (mg) 791, Percent Daily Values are based on a 2,000 calorie diet
Friday, 24 October 2014
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated.
Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ball. Decorate with candy to make cat eyes, nose, mouth, ears and whiskers. Best if served the same day.
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving. Kellogg's® has reduced the sodium content of Rice Krispies® to meet current consumer flavor- and nutrition-preferences. Rice Krispies® Treats made with the lower sodium cereal taste great without any added salt, but, if you desire, add 1/4 teaspoon salt to the butter before melting. Continue with recipe as directed.
Per Serving: cal. (kcal) 140, Fat, total (g) 1, carb. (g) 33, pro. (g) 1, vit. A (IU) 729, vit. C (mg) 9, calcium (mg) 20, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet