25. Grilled Manchego with Spinach & Spicy Plum Chutney2/2/10

(316 calories/serving)2 servings

2 cups packed baby spinach
3/4 cup finely shredded Manchego cheese
(may substitute sharp Cheddar cheese)
4 slices whole wheat bread
2 teaspoons butter

Spicy Plum Chutney:
1 large plum
2 teaspoons red-wine vinegar
2 teaspoons honey
pinch of crushed red pepper


Directions: 
To make chutney, pit and chop plum and place in saucepan.  Add vinegar, honey, and Cayenne pepper.  Bring to a simmer over high heat, stirring often.  Cover, reduce heat, and simmer, stirring occasionally, until the plum starts to break down.  Transfer to a blender or food processor and pulse into a coarse puree. (Will keep 1 week in fridge.)
Place freshly washed spinach in microwave-safe bowl and microwave until just wilted, about 1-2 minutes.  Press with paper towels to remove excess water.
Spread butter over just one side of each bread slice.  On opposite side of two slices, spread 2 teaspoons of the plum chutney.  Top the chutney with cheese and layer the spinach over top.  Top with the remaining two slices, buttered side out.  Place the sandwiches in a nonstick skillet over medium heat and cook until each side is golden and cheese is melted.  Serve with remaining chutney for dipping.

Anne's Review:   4.5 stars
This was a very interesting version of a grilled cheese sandwich, but it was really tasty.  I wasn't sure I'd like Manchego cheese once I found out it was sheep's milk cheese, but it was good.  I loved the plum chutney! 

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24. Chicken Cordon Bleu1/31/10

(306 calories/serving)4 servings

4 boneless skinless chicken breast halves
1/2 teaspoon black pepper
4 slices lean deli ham
3/4 cup shredded low-fat mozzarella cheese
1/3 cup fat-free milk
1/2 cup crushed cornflakes or bread crumbs
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
Sauce: 
1/2 can (10.75 oz) reduced-fat condensed
cream of chicken soup, undiluted
1/4 cup fat-free sour cream
1/2 teaspoon lemon juice

Directions: 
Flatten chicken to 1/4" thickness.  Sprinkle with pepper.  Place a ham slice and 3 tablespoons of cheese down center of each chicken.  Roll up and tuck in ends; secure with toothpick.  Pour milk into shallow bowl.  In another bowl. combine cornflakes, paprika,  garlic powder, and salt.  Dip chicken in milk then roll in crumbs.
Bake chicken at 350 degrees for 25-30 minutes.  Meanwhile, in a small saucepan, whisk the soup, sour cream, and lemon juice until blended.  Heat to warm.  Serve over chicken.  (Recipe calories include 2 tablespoons sauce.)

Anne's Review:   4.5 stars
I was so excited to eat my Chicken Cordon Bleu that I completely forgot to make the sauce.  But that's okay.  It was yummy without the sauce.  I guess I just saved myself some calories. 

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23. Green Bean Bundles1/31/10

(45 calories/bundle)2 bundles

12-15 fresh green beans
2 pre-cooked bacon strips
Olive oil cooking spray
1 tablespoon finely chopped onion
1 garlic cloved, minced
1/2 teaspoon dried tarragon, minced
1 tablespoon white wine vingegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon ground pepper

Directions: 
Cook beans until crisp-tender.   Saute onion in a greased skillet until tender. Add garlic cloves, tarragon, vinegar, sugar, salt, and pepper; heat through.   Wrap bacon around 7-8 beans and secure with toothpick.  Microwave for 30 seconds until bacon is crisp and hot.   Drizzle onion mixture over beans and serve.

Anne's Review:   4.5 stars
I created this recipe myself after gaining inspiration from other similar green bean recipes.  I liked it.

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22. Cinnamon-Pecan Spirals1/29/10

(73 calories/spiral)30 spirals


6 tablespoons sugar
1/2 tablespoon cinnamon
1 tablespoon unsalted butter, melted
1 sheet frozen puff pastry, thawed
1/2 cup chopped pecans
zest of 1 orange


Directions: 
Unfold 1 thawed sheet of puff pastry dough.  Brush with melted butter.  Combine cinnamon and sugar and sprinkle half over dough, pressing into dough.  Flip dough and repeat.  With rolling pin, flatten to 11x16" rectangle.  Toss pecans with orange zest and sprinkle half of mixture over dough.  Fold dough in half to 11x8" and press remaining nut mixture into dough. 
Starting from a long side, roll dough into a tight log.  Trim edges.  Wrap in plastic and chill for 20 minutes.  Cut log into 1/3"-thick slices.  Place 2 inches apart on two parchment-lined baking sheets.  Bake for 10 minutes.

Anne's Review:   4 stars
I found this recipe in a "Light & Delish" magazine and decided to make them for a work breakfast meeting.  They were very delish!  It took a lot of self control to eat just one.  I made the slices 1/2" inch thick, and it made exactly 24 spirals.  I ended up with more cinnamon-sugar than I needed for the dough.

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21. Slow Cooker Fajitas1/27/10

(335 calories/serving)8 servings

1 green pepper, cut into 1/2" strips
1 sweet red pepper, cut into 1/2" strips
1 yellow pepper, cut into 1/2" strips
1 sweet onion, cut into 1/2" strips
2 pounds boneless beef sirloin, cut into strips
3/4 cup water
2 tablespoons red wine vinegar
2 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
8 flour tortillas (8"), warmed
1/2 cup salsa
1/2 cup shredded reduced-fat cheddar cheese
8 teaspoons minced fresh cilantro

Directions: 
Place peppers and onion in a 5-qt slow cooker.  Top with beef.  Combine water, vinegar, lime juice, and seasonings; pour over meat.  Cover and cook on low for 6-8 hours or until tender.
Using a slotted spoon, place about 3/4 cup meat mixture on each tortilla.  Top with 1 tablespoon salsa, 1 tablespoon cheese, and 1 teaspoon cilantro.

Anne's Review:   4.5 stars
I took the entire slow cooker to work for a "3rd Shift Fajita Party."  We all agreed on a 4.5 rating.  The meat was perfectly tender and seasoned to my liking, and the vegetables were tasty too.   The salsa added some nice kick.  The photo really doesn't do it justice.  The recipe made way more than 8 servings.

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20. Italian Meatball Sandwiches1/24/10

(300 calories/sandwich)8 sandwiches

1/4 cup egg substitute
1/2 cup bread crumbs
1/4 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon ground pepper
dash salt
1&1/4 lbs lean Italian-seasoned ground turkey
1 jar (26 oz) garden-style pasta sauce
8 whole wheat Sandwich Thins buns
1/2 cup shredded low-fat Mozzarella cheese

Directions: 
In a large bowl, combine the first 9 ingredients.  Crumble ground turkey over mixture and mix well.  Shape into 40 meatballs.  In a large skillet with cooking spray, brown meatballs.  Place meatballs in a large saucepan.  Add the pasta sauce and bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes. Spoon 5 meatballs and sauce onto bun half and sprinkle each sandwich with 2 tablespoons Mozzarella cheese. Top with remaining bun half.

Anne's Review:   4.5 stars
Yum! That was sooo good!  The Italian flavor really came through.  I adapted this recipe from a cookbook I owned to make it lower calorie.  The major reductions came from using Sandwich Thins (100-calories) instead of large hoagie buns and ground turkey instead of ground beef.  The meatballs were a good size, and I figure I can use the leftovers on top of spaghetti if I get sick of sandwiches.  I paired it with a salad, and it was a very filling lunch.

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19. Bird's Nest Breakfast Cups1/22/10

(100 calories/cup)2 breakfast cups

4 strips turkey bacon
1/2 cup egg substitute
1/4 cup chopped fresh spinach (optional)
2 tablespoons chopped green pepper (optional)
1 tablespoon chopped onion (optional)
2 tablespoons shredded reduced-fat Mexican
cheese blend
1 teaspoon minced fresh parsley


Directions: 
Cook bacon according to package directions until partially set but not crisp.  Coat two muffin cups with cooking spray; wrap two bacon strips around the inside of each cup.  Add veggies equally and fill each cup with 1/4 cup egg substitute.  Top with cheese.  Bake at 350 degrees for 18-20 minutes or until set. Cool for 5 minutes before removing from pan. Sprinkle with parsley.

Anne's Review:   4 stars
I thought this was a cute little breakfast idea, so I gave it a shot.  I decided to experiment and I added chopped green peppers, onions, and spinach to one of the cups (which wasn't part of the original recipe).  I actually liked the one with veggies better, although next time, I wouldn't add as much egg substitute because it was almost overflowing by the time it was done cooking.  I forgot to add the parsley, but oh well.  It was a very filling breakfast.

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18. Chicken Tostadas with Ginger Mango Salsa1/21/10

(238 calories/serving)6 servings

1/3 cup orange juice
5 tablespoons lime juice, divided
1 teaspoon garlic powder
1 teaspoon ground cumin
1 pound boneless skinless chicken breast halves
2 medium mangoes, peeled and diced
1 small red onion, chopped
1/2 cup minced fresh cilantro
1 serrano pepper, seeded and minced
2 tablespoons finely chopped candied ginger
1 tablespoon brown sugar
1/4 teaspoon salt
6 corn tortillas (6-inch)
3 cups coleslaw mix
6 tablespoons fat-free sour cream

Directions: 
In a large resealable plastic bag, combine the orange juice, 3 tablespoons lime juice, garlic powder, and cumin; add chicken.  Seal bag and turn to coat.  Refrigerate for at least 20 minutes.
For salsa, in a small bowl, combine mangoes, onion, cilantro, serrano pepper, ginger, brown sugar, salt, and remaining lime juice.  Cover and chill until serving.
Drain and discard marinade.  Place chicken on a broiler pan coated with cooking spray.  Broil 4-6 inches from the heat for 5 to 7 minutes on each side or until a meat thermometer reads 170 degrees.  Cut into thin strips.
In a nonstick skillet, cook tortillas over medium heat for 1-2 minutes on each side or until lightly browned.  Top each with 1 tablespoon sour cream, coleslaw mix, chicken, and mango salsa.

Anne's Review:   4 stars
Wow, that salsa really packed a punch.  The lime-marinated chicken was excellent and slightly spicy on its own, but that tiny little Serrano pepper in the salsa was stronger than what I'm used to.  That was the threshold of my spice limit.  The candied ginger was an interesting addition too. Overall, a satisfying lunch.

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17. Texas Ranch-Style Stew1/19/10

(307 calories/serving)6 servings

1 cup small shell pasta
1 pound lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 cans (5.5oz each) reduced-sodium V8 juice
1 can (14.5oz) Southwestern diced tomatoes
1 can (15 oz) ranch-style beans or baked beans
1/2 cup frozen corn, thawed
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Directions: 
Cook pasta according to package directions.  Meanwhile, in a large nonstick skillet, start cooking the beef. Add the onion, green pepper, and garlic, and cook over medium heat until the beef is no longer pink; drain.  Transfer to a large pot and stir in the remaining ingredients.  Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.  Drain pasta and stir into stew.

Anne's Review:   4 stars
This was basically a chili recipe.  It did thicken up in the pot to more of a "stew" by the time we were done eating.  I used lean ground turkey instead of beef, regular canned diced tomatoes, and brown beans instead of Southwestern style.  Jeremy rated it a 4 because he would have preferred more chili powder and spice, and I rated it 4.5 because I thought it was the perfect amount of hotness (which was basically none) for me.  It was a very "meaty" chili and the proportions of meat, pasta, and vegetables were good.  Either the portion sizes are huge, or the recipe makes more than 6 servings.  I put some in the fridge and froze the other half.

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16. Slow-Cooked Sweet 'n Sour Pork1/17/10

(312 calories/serving)6 servings

3 tablespoons paprika
1&1/2 lbs boneless pork loin roast, cut into 1" strips
1 teaspoon canola oil
1 can (20 oz) unsweetened pineapple chunks
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup cider vinegar
3 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Directions: 
Place paprika in a large resealable plastic bag.  Add pork, a few pieces at a time, and shake to coat.   In a nonstick skillet, brown pork in oil in batches over medium-high heat.  Transfer to a 3-qt slow cooker.
Drain pineapple, reserving juice; refrigerate the pineapple chunks.  Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce, and salt to slow cooker, mixing well.  Cover and cook on low for 6-8 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into pork mixture.  Add pineapple chunks.  Cover and cook 30 minutes longer or until sauce is thickened.  Serve over rice if desired.

Anne's Review:   4.5 stars
The picture doesn't do it justice.  It was delicious!   The portions were accurate and satisfying.  I will definitely look forward to the leftovers!

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15. Broccoli-Cheddar Soup1/16/10

(210 calories/1.5cups)5 servings

1 bunch broccoli (1&1/2 lbs)
1 pound leeks, white and light green parts only
2 teaspoons canola oil
1/8 teaspoon salt
2 garlic gloves, minced
3 cups low-sodium chicken broth
1 cup water
3/4 cup fat-free evaporated milk
1 tablespoon Dijon mustard
4 ounces extra-sharp cheddar cheese, shredded
salt and pepper

Directions: 
Separate broccoli florets (cut into 1-inch pieces) and stems (trimmed and cut lengthwise and sliced 1/4" thick).  Cut leeks lengthwise, slice thin, and rinse throroughly.  Combine broccoli stems, leeks, oil, and salt in a large Dutch oven.  Cover and cook over medium-high heat, stirring occasionally, until the vegetables are just beginning to soften, about 6-8 minutes.  Uncover, stir in the garlic for 30 seconds or until fragrant.
Stir in the broth and water and bring to a simmer over medium-high heat.  Cover, reduce heat to medium-low, and cook until the broccoli stems are soft, about 8 minutes.  Add the broccoli florets, cover, and cook 5 minutes.
Transfer the mixture to a blender and process until smooth, about 1 minute.  Work in batches if necessary.  Transfer back to a clean Dutch oven, whisk in the evaporated milk and mustard, and warm over low heat.  Off the heat, whisk in the cheese, one handful at a time, until the cheese is melted and the soup is smooth.  Season with salt and pepper to taste and serve.

Anne's Review:   2 stars
It wasn't bad; it just wasn't that good.  I found this recipe in a "Light & Healthy" cookbook.  I liked the flavor, but the texture and consistency were not quite right.  It felt a little "grainy" and I thought it could have been thicker and smoother.  I wonder if I needed to soften the veggies a little longer first.    This was my first time cooking with leeks.

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14. Glazed Pork Tenderloin1/13/10

(263 calories/serving)2 servings

2 teaspoons dried oregano
1 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
dash pepper
dash cayenne pepper
1 pork tenderloin (3/4 pound)
Glaze:
4&1/2 teaspoons brown sugar
4&1/2 taspoons Dijon mustard
1 teaspoon honey

Directions: 
In a small bowl, combine the first 8 ingredients. Rub over pork.  Place in a large resealable plastic bag.  Seal bag and refrigerate overnight.
Combine the glaze ingredients.  Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer reads 160, basting occasionally with glaze.  Let stand for 5 minutes before slicing.

Anne's Review:   4 stars
I made this recipe because I could prepare it ahead of time, and then just throw it in the oven when I was ready. It was good.  I liked the glaze.

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13. Ham and Pineapple Pizza1/12/10

(175 calories/serving)2 servings


1 Flatout Light flatbread
1/3 cup Prego Heart Smart pasta sauce
1 slice deli ham, cut in pieces
1/2 cup pineapple chunks
1/4 cup reduced-fat schredded Mozzarella cheese
basil and oregano (optional)


Directions: 
Place flatbread on cookie sheet and bake 8 minutes at 350 degrees.  Spread pasta sauce over bread, then ham and pineapple.  If desired, sprinkle a dash of basil and oregano over top.  Top with mozzarella cheese.  Bake an additional 15 minutes until cheese is melted and bread is crispy.

Anne's Review:   4.5 stars
I found this flatbread in the deli section of the grocery store and figured I'd use it for making sandwich wraps.  I had a recipe for pita pizza and decided to use this flatbread instead.  It was a super easy and delicious, and I can't believe how low in calories.  Even you're extra hungry and ate the whole pizza, it's only 350 calories total.

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12. Butternut Squash Lasagna1/11/10

(400 Calories/serving)4 servings

1 small butternut squash (1-2 lbs)
2 tablespoons olive oil
1/4 teaspoon salt
1/8 cup butter
3 garlic cloves, minced
1/8 cup flour
1/4 teaspoon salt
2 cups milk
2 teaspoons snipped rosemary
4 no-boil lasagna noodles
3/4 cups shredded Parmesan cheese
1/2 cup whipping cream


Directions: 
Peel, seed, and cube squash.  Place in a 15x10x1" baking pan.  Add oil and salt; toss gently to coat.  Bake, uncovered, at 425 degrees for 25-30 minutes or until tender.  Stir once.  Reduce oven temperature to 375.
In saucepan, heat butter to melt.  Add garlic and stir for 1 minute.  Stir in flour and 1/2 teaspoon salt.  Gradually stir in milk.  Cook and stir until thick and bubbly.  Stir in squash and rosemary.
Lightly grease an 8x8" baking dish.  Spread 1/2 cup of sauce mix in bottom.  Layer 2 lasagna noodles, then 1/3 of sauce, followed by 1/3 of Parmesan cheese.  Repeat layers, and pour cream evenly over top followed by remaining 1/3 Parmesan cheese.  Bake, covered, for 40 minutes, then uncover and bake 10 minutes or until bubbly and lightly browned.

Anne's Review:   3 stars
This recipe was just okay.  I prefer regular lasagna, but this seemed interesting, so I gave it a try.  The orginial recipe called for 3 layers of noodles, but there wasn't enough sauce for it, and I thought I'd cut some calories.

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11.  Frosted Banana Bars  1/8/10

(148 Calories/serving)   Yield: 3-4 dozen

1/2 cup butter or margarine, softened
1&1/2 cups sugar
2 eggs
1 cup (8 oz) sour cream
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (~1 cup)
Frosting:
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
2 teaspoons vanilla extract
3&3/4 to 4 cups confectioners' sugar
 
Directions: 
In a mixing bowl, cream butter and sugar. Add eggs, sour cream, and vanilla.  In another bowl, combine flour, baking soda, and salt; gradually add to the creamed mixture.  Stir in bananas.  Spread into a greased 15x10x1" baking pan.  Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.  Cool.
For frosting, in a mixing bowl, breat cream cheese, butter, and vanilla.  Gradually breat in enough confectioners' sugar to acheive desired consistency.  Frost bars.  Store in the refrigerator.

Anne's Review:  4.5  stars
Two syllables: YUM-MY!!!  Basically, it was deliciously moist banana bread with a cream cheese frosting.  I didn't own a 15x10x1" pan, so I split the batter between a 13x9" (24 bars) and a 8x8" pan (20 bars) which seemed to work well.  I probably didn't need as must frosting as the recipe actually made, but that's okay because it's very tasty frosting.  The group I made these for must have also loved them because they were almost gone before we even had dinner.

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10.  Apple Nut Bread  1/8/10

(200 Calories/slice)   Yield: 2 loaves (12 slices each)

3 cups flour
1&1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1/2 cup applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
3 cups chopped peeled tart apples
Topping:
1/2 cup flour
1/2 cup sugar
2 tablespoons chopped walnuts
1/3 cup cold butter
 
Directions: 
In a large bowl, combine the first six ingredients.  In another bowl, whisk the eggs, applesauce, oil, and vanilla.  Stir into dry ingredients just until moistened.  Fold in apples.  Transfer to two 8x4" loaf pans coated with cooking spray.
For topping, combine the flour, sugar, and walnuts.  Cut in butter until crumbly.  Sprinkle over batter. 
Bake at 350 degrees for 45-55 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

Anne's Review:   4 stars
Every year at Thanksgiving, my aunt makes the absolute best apple bread.  In fact, it's my favorite part of the whole Thanksgiving meal!  I needed a potluck recipe for a large group that would travel well without needing refrigeration or a stove on site, and I thought I'd make a quick bread.  I found my own "light" version of apple bread, and gave it a shot.  It was still good, but not even close to the 5-star quality of the bread my aunt makes. 

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9.  Apple Crisp for Two  1/7/10

(217 Calories/serving)   Yield: 2 servings

1 large tart apple, peeled and sliced
1 tablespoon lemon juice
2 tablespoons brown sugar
2 tablespoons quick-cooking oats
2 tablespoons butter, melted
dash ground cinnamon
whipped cream or ice cream (optional)
 

Directions: 
Place apples in an ungreased 2-cup baking dish (or two smaller individual dishes); sprinkle with lemon juice.  Combine the brown sugar, oats, butter, and cinnamon; sprinkle over apples.  Cover and bake at 350 degrees for 30 minutes.  Uncover; bake 15 minutes longer or until apples are tender.  Serve with whipped cream or ice cream if desired.

Anne's Review:   4.5 stars
Delicious! This was a nice dessert treat on a snowy winter day.  I put it in the oven while I ate dinner.  I halved the recipe since I was just making it for myself.  I added a small dollop of whipped cream to mine, but it didn't need it.  It was fantastic on its own.  And I'd like to think the oats and apples make it a "healthy" dessert.

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8.  Monte Cristo (Light) Sandwich  1/7/10

(270 Calories/serving)   Yield: 1 serving

2 slices low-calorie bread (mine was 35 cal/slice)
1 or 2 teaspoons Dijon mustard
1 slice lean deli ham
1 slice lean deli turkey
1 slice reduced-fat Swiss cheese
1 tablespoon flour
1/4 teaspoon baking powder
1/8 teaspoon salt
dash pepper
2 tablespoons water
2 tablespoons egg substitute
powdered sugar, optional
 
Directions: 
Spread mustard over one side of each slice of bread, then layer with turkey, ham, and cheese; top with other slice.
In a shallow bowl, combine the flour, baking powder, salt, pepper, water, and egg until smooth.  Dip sandwich on both sides in egg mixture.  Cook in a skillet coated with nonstick cooking spray until browned, about 2 minutes on each side.  Dust with powdered sugar if desired.

Anne's Review:   4 stars
I love Monte Cristo sandwiches in restaurants, but they are usually deep-fried and full of calories.  I found a recipe and used lower calorie ingredients to make this lighter version of a Monte Cristo.  It wasn't quite as good as some deep-fried versions I've had, but it was still excellent and a very satisfying lunch. 

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7.  Dijon-Crusted Tilapia  1/6/10

(214 Calories/serving)   Yield: 4 servings

3 tablespoons reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese, divided
1 tablepoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon horseradish
4 Tilapia fillets (4-5 oz)
1/4 cup dry bread crumbs
2 teaspoons butter, melted
 

Directions: 
In a small bowl, combine the mayonnaise, 1 tablespoon Parmesan cheese, lemon juice, mustard, and horseradish.  Place tilapia fillets on a baking sheet coated with baking spray.  Spread mayo mixture evenly over fillets.
In a small bowl, combine the bread crumbs, remaining Parmesan cheese, and butter.  Sprinkle over fillets.
Bake at 425 degrees for 13-18 minutes or until fish flakes easily with a fork.

Anne's Review:   4.5 stars
I thought this was a very good, fast, easy-to-make fish recipe.  I had all the ingredients on-hand because I already had frozen tilapia fillets in my freezer.   I like Tilapia for fish, and you can't beat the low calories!  The mustard flavor really came through under the light breading, and I think it helped keep the fish from getting too dry.  My fish was cooked suberbly because it was perfectly tender and flaky.

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6.  Tasty Tuna Casserole for Two  1/6/10

(365 Calories/serving)   Yield: 2 servings

1 cup uncooked whole grain elbow macaroni
1 can (5-6 oz) light solid white tuna, drained
1/2 can (4 oz) tomato sauce
2 ounces reduced-fat cream cheese, cubed
1/4 cup reduced-fat shredded cheddar cheese
1/2 small onion, finely chopped
1/8 teaspoon salt
1/4 teaspoon dried oregano
2 teaspoons grated Parmesan cheese
 
Directions: 
Cook macaroni according to package directions and drain.  In same pot, combine the other ingredients except the Parmesan cheese.  Stir the macaroni into the tuna mixture.
Transfer to a 1-quart baking dish coated with cooking spray (or two individual 16-oz casserole dishes).  Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 20-25 minutes or until heated through.

Anne's Review:   4 stars
It WAS quite tasty!  Once again, I needed a fast recipe with ingredients I had on hand.  I separated the mixture into two 16-oz casserole dishes, and refrigerated one for another day.  I was worried that I wouldn't like the tomato sauce, but it added a nice extra layer of flavor.  My only complaint is that there were maybe a few too many onions for my taste.  Otherwise, it was a nice lunch.  It's hard to tell in this photo, but the portion size was quite generous; it filled me up.

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5.  Orange-Cashew Chicken and Rice  1/5/10

(389 Calories/serving)   Yield: 3 servings

1 cup instant rice
1 can (8 oz) mandarin oranges
1/4 cup chopped cashews
1/4 cup chicken broth
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
3/4 lb boneless chicken breasts, cut into 1/2" strips
1 tablespoon canola oil
1/2 cup chopped bok choy
1/4 cup minced chives

Directions: 
Cook rice according to package directions.  Meanwhile, drain oranges, reserving 2 tablespoons juice.
In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce, and reserved juice; set aside.  In a large wok or skillet, stir-fry the chicken in oil until no longer pink.  Add cashew mixture and cook for 1 minute longer.  Add the bok choy, chives, and 1/2 cup oranges.  Cook and stir for 2 minutes.  Serve 3/4 cup stir-fry with 3/4 cup rice.

Anne's Review:   3 stars
It was good, but not great.  Maybe I'm just not a big fan of stir-frys or soy sauce.  I normally like mandarin oranges, but perhaps I cooked them too long because they tasted strange in this recipe.  When I got a bite without the oranges, it seemed a lot better.  I really liked the crunch the cashews provided.  And it was my first time cooking with bok choy.

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4.  Eggs Florentine with Lite Hollandaise  1/3/10

(198 Calories/serving)   Yield: 1 serving

1 large egg
1/2 low-calorie English muffin (like Weight Watchers)
1 cup baby spinach leaves
dash paprika and black pepper

Lite Hollandaise Sauce (makes extra):
1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon white pepper (I used black)
1/2 cup fat-free milk
1 egg yolk
2 tablespoons lemon juice
1 tablespoon water
1/4 cup butter, melted

Directions: 
In a skillet or pan with high sides, bring 2 to 3 inches of water to a boil.  Reduce heat; simmer gently.  Break cold egg into a custard cup. Then, holding the cup close to the surface of the simmering water, slip the egg into the water.  Cook, uncovered, for 3-5 minutes or until whites are set and yolk begins to thicken.  Lift out of water with slotted spoon and set on paper towel to remove excess water.
Place spinach in saucepan with 1 TBSP water and cook over medium heat for 3 minutes, or microwave 1 minute until leaves have wilted.   (I used the microwave method and it worked just fine).   Put English Muffin in toaster until done.  Place cooked spinach on top of English Muffin, followed by the poached egg.  Drizzle 2 tablespoons of Hollandaise Sauce over egg, and season with paprika and black pepper to taste.
To make Lite Hollandaise Sauce, combine flour, salt, and pepper in small saucepan.  Gradually stir in milk until smooth.  Bring to a boil over medium heat and stir 1 minute or until thickened.  Reduce heat to low; keep warm and stir frequently.  In another bowl, whisk together egg yolk, lemon juice, and water, and slowly add melted butter.   Whisk butter mixture into milk mixture, whisking constantly.  Serve warm.

Anne's Review:   4.5 stars
I've always wanted to poach an egg.  I don't know why.  It just seemed like something every aspiring cook should be able to do.  So I did it.  And I was successful!  Well, okay, the yolk wasn't centered very well, but it was still a perfectly cooked egg on the inside.  And it looks pretty anyway, right?  It also tasted very good.  I was pleased with the Lite Hollandaise Sauce, which contributed 68 calories toward the total.  Well worth it for that extra flavor, although it would have been a fine-tasting breakfast sandwich without it.  And look, mom...Can you believe it?!   I ate my spinach!

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3.  Broccoli Bacon Quiche  1/2/10

(192 Calories/serving)   Yield: 2 servings


1/2 cup fresh or frozen broccoli florets, thawed
1/2 cup reduced-fat Swiss cheese
1 bacon strip, cooked and crumbled
1/2 cup egg substitute
1/2 cup half-and-half cream
1/8 teaspoon salt
dash garlic powder
dash lemon-pepper seasoning


Directions: 
Divide the broccoli, cheese, and bacon between two 5-inch pie plates (I used a small ramekin or casserole dish) coated with cooking spray.  In a small bowl, whisk the egg substitute, cream, salt, garlic powder, and lemon-pepper.  Pour over bacon in dish. 
Bake, uncovered, at 350 degrees for 15-20 minutes or until a knife comes out clean.

Anne's Review:  4 stars
Because I work a long 10-hour night shift, sometimes I need a more substantial breakfast to carry me through the night.  This dish fits the bill.  Filling, yet low-calorie... and healthy!  Broccoli for breakfast--who knew?!  The ingredients were easily cut in half to make just one quiche.  After 20 minutes, it was still a little runny, so I needed to bake it an additional 10 minutes.

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2.  Orange You Glad You're Peachy Milkshake  1/2/10

(135 Calories/serving)   Yield: 2 drinks


1/2 cup low-fat milk
6 oz lite peach yogurt
1/2 cup lite orange juice
1 cup canned lite peach slices, drained
6 ice cubes, crushed
orange zest and slice, if desired.


Directions: 
Pour milk, yogurt, and orange juice into blender and mix until combined. 
Add peach slices and ice cubes and blend until smooth. 
Pour into glasses and decorate with orange zest and slice if desired.

Anne's Review:   4.5 stars
Yay!  My zester finally made its debut.  It may decide to live with me after all.  This was an easy and delicious drink after waking up to start my day.  I named it myself. haha

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1. Lemon-Pepper Chicken   1/1/10

(220 Calories/serving)   Yield: 2 servings


2 boneless, skinless chicken breasts
1/2 cup bread crumbs
1 tablespoon lemon-pepper seasoning
2 teaspoons dried parsley flakes
4 squirts lemon juice
Cooking spray (olive oil)


Directions: 
In a bowl, combine bread crumbs, lemon-pepper seasoning, and parsley flakes.  Spray chicken on each side, then squirt lemon juice on each side.  Dip chicken in bread crumb mixture to coat.
Bake at 400 degrees for 20-25 minutes or until chicken is done.

Anne's Review:  4.5 stars
What a great start to the new year with this tasty chicken!   I haven't gone grocery shopping yet this week, so I needed to use ingredients I already had in my kitchen.  I created this extremely simple recipe and paired it with a cheesy vegetable medley worth 65 calories.  It was a yummy complete dinner for less than 300 calories!




Anne's 100-Recipe Challenge - 2010

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Yes, I've gone insane!  Yes, I realize I failed to reach last year's 52-recipe goal (See Recipe Challenge 2009).   I mean, geez... I couldn't even prepare one recipe per week?!  I am unfit to own a kitchen!  My melon-baller and lemon-zester have filed for emancipation.  So when faced with my abysmal failure as a budding domestic goddess, what is my response?  Well, I look defeat in the eyes and say, "I'll take your 52 and raise you 48!"  Yesiree, in 2010 I will make 100 new recipes!  I shall channel Betty Crocker instead of Chef Boyardee!  Several others are joining me and making the same New Year's Resolution, so I think that will help keep me motivated.   Here we go....!

2010 Goal:  Make 100 New Recipes
Sub-Goal #1: Try to make the majority of recipes healthy or lower calorie.
Sub-Goal #2: Use at least 10 main ingredients I've never used before.
(For example: fennel, scallops, leeks, avocado, lamb, etc)
Sub-Goal #3: Find at least 3 recipes from each cookbook I own or toss it.
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New Ingredients Used in 2010

1. Bok Choy
2. Leeks
3. Manchego Cheese
4. Quinoa
5. Goat cheese
6. Brussels Sprouts
7. Asparagus
8. Lamb
9. Zucchini
10. Dried Seaweed
11. Tomatillos
Recipes 1-25Recipes 26-50Recipes 51-75Recipes 76-100