Saturday, June 13, 2009
Friday, June 12, 2009
SPINACH AND CHEESE PHYLLO TRIANGLES - APPETIZER
INGREDIENTS:
1 tablespoon olive oil,
1 medium yellow onion, diced,
10 oz. frozen spinach, thawed and liquid squeezed out,
1/4 teaspoon salt,
4 oz Feta cheese,
1/2 cup lowfat cottage cheese,
1/4 tsp garlic powder,
Olive oil cooking spray,
Phyllo dough (about half an 8 oz pkg);
DIRECTIONS:
Heat oil in pan; add onion. Saute on low heat until onion is soft, about 5 min. Stir in spinach, salt, cheeses, and garlic. Saute for additional 5 minutes, then turn off heat.
When the filling is ready, open and unroll the phyllo, but keep it covered with plastic wrap so it doesn't dry out. Take 2 sheets at a time, and cover the rest back up. Place the two sheets on top of each other on a dry countertop and spray lightly all over with cooking spray. Fold in half so you have a long, thin rectangle.
Now to fill it. Take a spoonful of the filling and place near the edge. Fold the corner of the dough over it in a triangle shape. Now keep rolling the triangle along, so the remaining dough wraps all around the filling.
Place the finished triangle on a greased cookie sheet and spray with olive oil cooking spray. (shredded mozzarella for topping - optional)
Bake for 15, 20 minutes, or until golden brown.
1 medium yellow onion, diced,
10 oz. frozen spinach, thawed and liquid squeezed out,
1/4 teaspoon salt,
4 oz Feta cheese,
1/2 cup lowfat cottage cheese,
1/4 tsp garlic powder,
Olive oil cooking spray,
Phyllo dough (about half an 8 oz pkg);
DIRECTIONS:
Heat oil in pan; add onion. Saute on low heat until onion is soft, about 5 min. Stir in spinach, salt, cheeses, and garlic. Saute for additional 5 minutes, then turn off heat.
When the filling is ready, open and unroll the phyllo, but keep it covered with plastic wrap so it doesn't dry out. Take 2 sheets at a time, and cover the rest back up. Place the two sheets on top of each other on a dry countertop and spray lightly all over with cooking spray. Fold in half so you have a long, thin rectangle.
Now to fill it. Take a spoonful of the filling and place near the edge. Fold the corner of the dough over it in a triangle shape. Now keep rolling the triangle along, so the remaining dough wraps all around the filling.
Place the finished triangle on a greased cookie sheet and spray with olive oil cooking spray. (shredded mozzarella for topping - optional)
Bake for 15, 20 minutes, or until golden brown.
Thursday, June 11, 2009
STUFFED MUSHROOMS - APPETIZER
INGREDIENTS:
12 large mushrooms,
1/2 cup chopped cooked chicken breast,
1/2 cup shredded mozzarella cheese,
1/3 cup chopped onion,
1 clove of garlic, minced,
salt,
pepper,
fresh chopped parsley,2 tablespoons butter;
DIRECTIONS:
Preheat oven to 400 F. Remove and finely chop mushroom stems; set aside. Brush cups with melted butter. In a skillet, cook onion and garlic in 2 tablespoons butter, until tender. Stir in chopped mushroom stems and cook for 1, 2 minutes. Stir in chicken, parsley, salt and pepper; mix well. Let cool for few minutes; stir in cheese, reserving 2 tablespoons for topping. Mound mixture into mushroom cups; top with reserved cheese and bake for 8 to 10 minutes. Serve warm.
Wednesday, June 10, 2009
CHOCOLATE PISTACHIOS MOUSSE CAKE WITH CARAMELIZED APRICOT
For the base of this cake you will need one box chocolate cake mix, 3 eggs, 1/3 cup veg. oil, 1.1/4 cup water.
For the pistachios mousse you will need 1 pk. pistachio pudding, 1.1/2 cups milk, 1.1/2 cups whipped topping, 2 teaspoons clear gelatin.
To caramelize apricots, you will need 1 cup sugar, 1 cup water, 1 teaspoon vanilla extract and 3 cups fresh apricots.
VEGETABLES AND PASTA SOUP
INGREDIENTS:
3 potatoes, peeled and cubed,
1 carrot, diced,
1 medium onion, chopped,
1/2 orange bell pepper, diced,
1 can 8 oz. green pees.
1 medium zucchini, diced,
1 cup pasta, your choice,
2 tablespoons Vegeta,
2 tablespoons olive oil,
fresh chopped parsley
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