Peas with Thyme

Buttery Peas with Thyme

2 tablespoons butter
1/2 cup yellow onion, finely chopped (about 1/2 medium onion)
2 teaspoons sugar
1/4 teaspoon salt
2 medium garlic cloves, finely minced
3 cups frozen peas
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1/4 teaspoon freshly ground black pepper

In a 12-inch nonstick skillet over medium heat, melt the butter and add the onion, sugar and 1/4 teaspoon salt. Cook until the onion is softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the peas and thyme and cook, stirring often, until the peas are just heated through, about 3 minutes. Season with black pepper (and additional salt if desired) and serve immediately.

Pasta with mushrooms to go with scallops

2 boxes bow tie pasta
16 oz mushrooms
1 bunch green onion
one red pepper
bunch basil and about the same amount of flat leaf parsley
olive oil
stick butter
4 large cloves garlic
1/2 tsp red pepper flakes or more to taste
3/4 cup dry white wine

Saute garlic in olive oil and butter for 2 minutes. Add red pepper flakes.  Add mushrooms, red pepper, and onions. Cook till mushrooms release juice and are done. Add 1/2 c wine and parsley. Heat one minute.  Cook pasta according to package directions. Drain pasta. Add some olive oil to pasta to coat. Add  chopped basil and vegetable mixture to pasta. After searing scallops in butter and olive oil, deglaze pan with remaining wine and add to pasta.  Serve pasta with scallops

Crescent Veggie Pizza

Easy Crescent Veggie Pizza

Give cold pizza fans a refreshing change with crunchy fresh veggies atop a creamy dill sauced crust.

Prep Time
20 Minutes

Total Time
1:10 Hr:Mins

Makes 32 appetizers

2

cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Place 'n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1

package (8 oz) cream cheese, softened

1/2

cup sour cream

1

teaspoon dried dill weed

1/clove garlic, put through garlic press

1 

cup small fresh broccoli florets

1 shredded carrot

1. Heat oven to 375°F.
2. Unroll both cans of dough; press onto ungreased cookie sheet, to from a rectangle.  
3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4. In small bowl, mix cream cheese, sour cream, dill and garlic until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into squares

Nutrition Information:

1 Serving (1 Appetizer)

• Calories 90
• (Calories from Fat 60),

• Total Fat 6g
• (Saturated Fat 3g,
• Trans Fat 1g),
• Cholesterol 10mg;
• Sodium 135mg;
• Total Carbohydrate 6g
• (Dietary Fiber 0g,
• Sugars 1g),
• Protein 2g;

Percent Daily Value*:Exchanges:Carbohydrate Choices:

• 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

© 2012 ®/TM General Mills All Rights Reserve

Bavarian Apple Tart

Bavarian Apple Tart Recipe

Bavarian Apple Tart Recipe photo by Taste of Home

Read reviews (8)

Rate recipe

Everyone in my card club commented on this tart's wonderful taste. No one guessed that the delicate crust, creamy filling and sweet topping are light. There wasn't a leftover in sight when I serve this. —Mary Anne Engel of West Allis, Wisconsin

IngredientsBavarian Apple Tart Recipe

• Prep: 25 min. Bake: 40 min. + cooling
• Yield: 12 Servings

25 40 65

• 1/3 cup butter, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/8 teaspoon ground cinnamon
• FILLING:
• 1 package (8 ounces) reduced-fat cream cheese
• 1/4 cup sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• TOPPING:
• 4 cups thinly sliced peeled tart apples (about 4 medium)
• 1/3 cup sugar
• 3/4 teaspoon ground cinnamon

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Stir in the vanilla, flour and cinnamon. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla just until combined. Spread over crust.
• In another bowl, toss the apples, sugar and cinnamon; arrange over filling. Bake at 400° for 40 minutes or until apples are tender and crust is golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 12 servings.

Nutritional Analysis: One piece equals 213 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 113 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1/2 fruit.

• READY IN ABOUT 4 hrs

Blackened Tuna Steaks with Mango Salsa

Read Reviews (166)

244

"This delicious and simple dish will make your dinner guests think you're a true gourmet chef! It works great with fresh or frozen fish." — AcadiaBoi 

Next Recipe GOTuna Steaks with Melon Salsa

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Original recipe makes 4 steaks Change Servings

• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 4 tuna steaks
•  
• 1 fresh mango - peeled, pitted, and chopped
• 1/4 cup finely chopped red bell pepper
• 1/2 Spanish onion, finely chopped
• 1 green onion, chopped
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice

• 1 1/2 teaspoons olive oil
•  
• 2 tablespoons paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon garlic powder
• 4 tablespoons olive oil

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Directions

1. Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
2. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
3. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
5. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

Kitchen-Friendly View

• PREP 45 mins
• COOK 10 mins
• READY IN 3 hrs 55 mins

Spaghetti Squash Gratin With Basil

Recipes for Health

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

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1 spaghetti squash, about 3 pounds
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Salt and freshly ground pepper
3 large eggs
1/2 cup low-fat milk
2 tablespoons chopped fresh basil (1/4 cup basil leaves)
2 ounces Gruyère cheese, grated (1/2 cup)
2 tablespoons freshly grated Parmesan or pecorino romano
1. Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.)
2. Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.
3. Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.
4. Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.
Yield: Serves six as a main dish, eight as a side.
Advance preparation: The baked spaghetti squash will keep for four days in the refrigerator. The gratin can be made up to a day ahead and reheated. The recipe can be made through step 2 several hours before completing the gratin and baking.
Nutritional information per serving (six servings): 172 calories; 9 grams fat; 3 grams saturated fat; 119 milligrams cholesterol; 16 grams carbohydrates; 3 grams dietary fiber; 139 milligrams sodium (does not include salt added during preparation; 9 grams protein
Nutritional information per serving (eight servings): 129 calories; 7 grams fat; 3 grams saturated fat; 89 milligrams cholesterol; 12 grams carbohydrates; 2 grams dietary fiber; 104 milligrams sodium (does not include salt added during preparation); 7 grams protein
Martha Rose Shulman can be reached at martha-rose-shulman.com. Her latest book, "The Very Best of Recipes for Health," was published in August by Rodale Books.

Moroccan-Spiced Spaghetti Squash

Moroccan-Spiced Spaghetti Squash
Adapted from Gourmet
Cooking spaghetti squash in your microwave is super-quick, but roasting it isn’t much more work — I’ve made it both ways and it works equally well. This works great as a side, but I tried something different this time and bulked it up with canned chickpeas, drained and rinsed. We had it with couscous but if I had thought of it sooner, it would also be great with some sautéed greens.
Serves 4
1 (3 1/2- to 4-pound) spaghetti squash
1/2 stick (4 tablespoons) unsalted butter, cut into pieces
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro or flat-leaf parsley, if you’re cilantro-averse
To cook the squash in a microwave: Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp kinfe, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.
If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.
Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.

Tandoori Spiced Chicken

Ingredients

Tandoori Spiced Chicken

• 1 1/2 cups plain 2% reduced-fat Greek yogurt
• 2 tablespoons grated onion $
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon canola oil $
• 1 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground turmeric
• 3 garlic cloves, minced
• 4 (6-ounce) skinless, boneless chicken breast halves $
• 1/2 teaspoon salt
• Cooking spray

Preparation

1. 1. Combine first 8 ingredients in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
2. 2. Place a small roasting pan in oven. Preheat broiler to high. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt. Place chicken on preheated pan coated with cooking spray. Broil in lower third of oven for 15 minutes or until done, turning after 7 minutes.

Coriander Cured Beef

Haven't tried this yet but it sounds like a good idea.
Cure and Beef
4	tablespoons coriander seeds
4	tablespoons black peppercorns
4	shallots, peeled and minced
4	garlic cloves, peeled and minced
¾	cup kosher salt
6	tablespoons dark brown sugar
2	tablespoons olive oil
2	beef tenderloins, boned and trimmed (8–10 ounces each)

.

Beef/
To prepare the cure and beef, preheat the oven to 400°F. Transfer coriander, peppercorns, shallots, garlic, salt and sugar to a large container and add the beef loins to cure for 1 hour, turning occasionally.

Preheat the oven to 375°F. Heat the olive oil in a skillet over medium heat until lightly smoking. Remove the beef from the cure and scrape clean. Sear on all sides in the skillet. Transfer to an ovenproof baking dish and cook in the oven for about 5 minutes until medium rare. When the beef is done, remove from the oven and let rest for 3 to 5 minutes.

Slice the loin and serve with the potato cakes and the Cranberry Mojo.

Meatloaf

• Serves 12

Meatloaf. Haven't actually tried this yet. Will try when I have leftover spinach artichoke dip

Ingredients

---

• MEATLOAF (my basic meatloaf recipe really, with spinach / cheese filling)
• 2.5 -3 lbs. 97% lean ground beef or sirloin
• 1 egg, beaten.
• 1/2 white onion, chopped
• 1/4 c pamresan cheese, grated fine
• 1/2 c +/- Italian bread Crumbs
• 2 T chopped garlic
• 1 envelope beefy onon soup mix
• 2 T Worcestershire
• garlic pepper
• seasoned salt
• FILLING
• 10 oz spinach, thawed and drained
• 1/4 c parmesan
• 1 c shredded swiss cheese, (or any white cheese, Italian blend would be good, softened cream cheese would work, too)
• 2 T chopped garlic
• 2 T Mayo or sour cream
• 3-4 chopped artichoke hearts
• Dash red pepper flakes
• hot sauce or cayenne (drop or dash, optional)
• salt and pepper

Top with a can of tomato sauce before baking

How to make it

---

• Mix meatloaf ingredients by hand
• Pat out flat on waxed paper into large rectangle, about 1 inch thick
• Mix filling and spread out over meat, leaving a good 2 inch border
• Roll jellyroll style, using the long side, pinch ends together, and meshing together if breaks apart anywhere
• Transfer to large casserole dish with lid
• Cover and microwave 20 minutes, check, and I zapped for another 4 minutes at that point to get the edges a little crusty. All microwaves are different, so you will want to check on it a couple of times. I use high power. If you don't have a turntable in your microwave, I would rotate a quarter turn every 5 minutes. Or, you could bake if you prefer.
• ***NOTE***
• Last time I made this, I used leftover spinach artichoke dip, and it worked great, too!
• I like to saute my spinach with the chopped garlic and seasoning,, then drain, then stir in cheese and mayo/sour cream.
• ***Rolling the meatloaf***
• If you don't want to roll the meatloaf, you can divide the meatloaf mixture in half, form a canal in the middle, spoon in the spinach mixture, the cover with the remaining meatloaf mixture and cook the same way.

Balsamic chicken and mushrooms- revised

Balsamic Chicken and Mushrooms

By Normaone on February 24, 2003

Photo by KC_Cooker

37 Reviews

• 
• Prep Time: 5 mins
• Total Time: 15 mins
• Servings: 4

About This Recipe

"This is a quick, easy, and elegant WW recipe that is suitable for entertaining. (4 Points)"

Ingredients

• 2 teaspoons vegetable oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 3 cloves garlic, minced ( or more!)
• 4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness (we used boneless, skinnless thighs and didn't pound them so had to cook a little longer (till not pink)
• 2 cups small mushrooms, halved,or quartered if using larger mushrooms
• 1/3 cup chicken broth or 1/3 cup white wine
• 1/4 teaspoon dried thyme leaves, crumbled or one TBSP fresh chopped thyme

Directions

1. In a nonstick skillet, heat 1 teaspoon of the oil.
2. In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic and 1/2 tsp salt.
3. Add the chicken and coat both sides with the mixture.
4. Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
5. Transfer to a plate and keep warm.
6. In the skillet, heat the remaining teaspoon of oil.
7. Saute the mushrooms till browned, sprinkle with pepper ; add wine, thyme and remaining tablespoon of vinegar.
8. Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
9. Serve the chicken, topped with the mushrooms.

Page 2 of 2Balsamic Chicken and Mushrooms (cont.)

Nutrition Facts

Serving Size: 1 (229 g)

Servings Per Recipe: 4

Amount Per Serving

% Daily Value

Calories 187.6

Calories from Fat 51

27%

Amount Per Serving

% Daily Value

Total Fat 5.7g

8%

Saturated Fat 1.0g

5%

Cholesterol 72.5mg

24%

Sugars 3.7 g

Sodium 226.5mg

9%

Total Carbohydrate 6.6g

2%

Dietary Fiber 1.8g

7%

Sugars 3.7 g

14%

Protein 26.4g

52%

HONEY GLAZED WAX BEANS

• 1 1/4 pounds wax (yellow) or green beans, trimmed
• 1 tablespoon mild honey
• 3/4 teaspoon finely grated fresh lemon zest
• 1/4 teaspoon salt

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Preparation

Cook beans in a 4-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain in a colander, then immediately toss with honey, zest, and salt in a large bowl.

MARINATED TUNA STEAKS WITH MANGO SALSA

MARINATED TUNA STEAKS WITH MANGO SALSA

Ingredients

• 1/4 cup orange juice
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon ground black pepper
• 4 (4 ounce) tuna steaks

Directions

1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Nutritional Information

Amount Per Serving Calories: 200 | Total Fat: 7.9g | Cholesterol: 51mg

MANGO SALSA

• 1 mango, peeled and diceD
• 1 tablespoon finely chopped jalapeno
• 1/3 cup diced red onion
• 1 tablespoon lime juice
• 1/3 cup roughly chopped cilantro leaves
• Salt and pepper

Directions

Combine the mango, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

Doug's Corn Casserole

4 oz (1 stick) unsalted butter, melted, plus more for greasing
3 cups fresh corn kernels
2 eggs
1 c sour cream
9 oz Monterrey Jack or pepper jack cheese, cut into 1/2 inch cubes
1/2 cup cornmeal
1 (4 oz) can whole green chiles, drained, patted dry, and cut into 1/2 inch pieces
1/2 tsp salt
1/2 cup grated Parmesan

Preheat oven to 350
butter a 2 quart rectangular casserole dish
1. In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs
2. In a large bowl, combine all remaining ingredients, except Parmesan. Add pureed corn and mix well. Pour into casserole dish. sprinkle with Parmesan. Bake 30 min, until puffed and golden.
Note: if the top isn't browned but the casserole looks set, put it under a broiler for a couple of minutes until golden spots appear but watch it doesn't burn.

Vera's BROCCOLI PARMESAN CASSEROLE

Serves 8
Weight Watchers 3 points per serving
NetCarb 18 per serving

BROCCOLI
Salted water to cover
2 pounds fresh broccoli

SAUCE
1/3 cup flour
1/4 teaspoon table salt
1/4 teaspoon dry mustard powder
1 1/2 cups skim milk (I was out of milk, too, so watered down some half & half)
1 cup fat-free chicken broth (I used a bouillion cube)
1 cup grated cheese (I used provolone, the recipe called for reduced-fat extra sharp cheddar)
6 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
[Diced pimento - for color, I skipped this]

TOPPING
1 cup bread crumbs (I used panko, the recipe called for 12 ground garlic melba toasts)
2 tablespoons grated Parmesan
Cooking spray

Preheat oven to 400F (to save oven time, do this about the time the broccoli's done).

BROCCOLI Bring the salted water to a boil in a large covered pot. While the water heats, trim the broccoli. (Use a vegetable peeler to pare away as much thick skin as can be reached on the trunks. Chop the trunks into bite-size pieces and set aside. Cut the florets into bite-size pieces and separately set aside. Why separately? Because they need different cooking times.) Drop the trunks into the water and let cook til soft about 7 minutes. Remove from the water with a slotted spoon and drain in a colander. Drop florets into the water and cook for about 4 minutes, until cooked but still bright green. Drain in a colander.

SAUCE In a medium saucepan on MEDIUM, stir together the flour, salt and mustard. A tablespoon at a time to start, stir in the milk and chicken broth, incorporating each new addition before adding more. Let cook until thickened, about 10 minutes, stirring often. Stir in 1 cup of the grated cheese, Parmesan and pepper. Gently combine the broccoli and sauce (use the pan the broccoli cooked in). Transfer to a well-greased baking pan.

TOPPING Mix the bread crumbs and Parmesan and sprinkle over top. Spray the top with cooking spray. Bake for 15 - 20 minutes. Let rest for 5 minutes before serving.