Starving after school one day, I stopped at the grocery store to grab a snack. I came across this dip and thought it looked delicious…and then I almost died when I saw how many calories it was (and I didn’t want to spend the 5 bucks because I’m dutch). So, I decided to make it myself substituting for some healthierish ingredients.
Large scoop of sour cream (low-fat version preferred)
Smaller scoop of Greek Yogurt
2 ounces low-fat cream cheese
1/8 tsp of garlic powder
Pinch of salt and pepper
Grated: Asiago, Romano and Parmesan Cheese
Grate a handful of asiago cheese. Grate smaller amounts of the parmesan and romano. Mix all ingredients together in a bowl. Put in the microwave on 50% power for 1 minute. Give it another stir as it comes out of the microwave. Serve warm with pita chips or toasted pita bread.
In medium bowl stir together all ingredients except meat. Pierce meat with fork and marinate in mixture at least 4 to 5 hours. Roast in covered pan at 325 degrees, allowing 45 minutes per pound, basting occasionally with marinade.
For serving, thicken marinade with 1 1/2 tablespoons flour mixed in cold water. Pour over sliced meat or serve on the side.
It’s not a Saturday, but it’s a SNOW DAY and that’s as good as a Saturday to me! It means that I have some extra time to cook. Whenever possible, I like to make big portions of some of my favorite dishes so I can freeze one. That way, on busy nights, I have something homemade to bust out and put in the oven.
1 pkg of whole wheat thin spaghetti noodles
3 cups homemade marinara sauce (another day, another post) sub an additional jar of marinara sauce for this
1 jar of good marinara sauce
4 oz cream cheese, cubed
1 cup shredded parmesan cheese
3 cups mozzarella cheese
Optional: Italian Turkey sausage, pan-fried until no longer pink
Disposable 9×9 tins
Boil the whole package of spaghetti noodles just under al dente (5 minutes). (It will finish cooking in the oven)
Over low heat, warm marinara sauce (or sauces). If you are adding meat, now is a great time to brown the turkey sausage. Add to marinara mixture when done.
When noodles are just under al dente, strain them, put them back in the hot pot and immediately add cream cheese. Toss until cream cheese and noodles are combined.
Next, pour in the marinara sauce into the noodle mixture. Toss to coat.
Starting with one 9×9 baking dish, put down one layer of noodles, top with 1/2 cup (or so) of parmesan cheese. Add another layer of noodles and top with a healthy amount of mozzarella cheese. Repeat process for the other 9×9 baking dish you plan to freeze.
Bake at 350 degrees for 30 minutes covered with foil. Remove cover and bake another 10 minutes until hot and bubbly.
Enjoy with a nice glass of pinot grigio
From the Freezer: Bake at 300 degrees, covered, for an hour. Then, bump up the temp to 350 and proceed as normal. When you check the baked spaghetti, the cheese should be melted and it should be hot and bubbly. Check to make sure the center is nice and warm. Add additional time if needed.
It is possible you can unthaw it the night before in the fridge. I’ve never tried it though, so I’ll let ya know how it goes.
4 ounces part-skim mozzarella cheese (1 cup shredded)
6 sun-dried tomato halves
8 fresh basil leaves
1 large ripe tomato
1 tablespoon cornmeal
1⁄2 pound whole-wheat pizza dough, thawed if frozen
3⁄4 cup part-skim ricotta cheese
1 large egg white
Preheat the oven to 450°F.
Finely chop the spinach and shred the mozzarella. Finely chop sun-dried tomatoes and cut the basil into ribbons. Slice the ripe tomato into thin half moons.
Sprinkle a work surface with the cornmeal. Using your hands and/or a rolling pin, stretch the dough into a 10 x 16- inch rectangle. Spray a baking sheet with cooking spray and transfer the dough to the baking sheet.
Spread the ricotta along the middle of the dough, leaving a 3-inch border on each long side and a 1/2-inch border on the top and the bottom. Sprinkle the spinach and sun-dried tomatoes over the cheese. Arrange the tomato slices on top, then top with the mozzarella and basil. Whisk the egg white and brush it along each side of the dough. Fold the two short sides of the dough over the filling then roll the whole thing up lengthwise like a jelly roll. Press with your fingers to seal the top and bottom firmly. Position the roll so it is seam side down (diagonally if needed to fit).
Bake until the crust has browned and the cheese has melted and bubbles slightly from the slits, 14 to 15 minutes. Using a serrated knife, slice into 8 pieces and serve.
2 pieces of oatmeal bread (or whatever you have in the house), crust removed
1 can (6 ounces) lump crabmeat, drained
1/3 cup mayo
1/2 teaspoon pepper
1/4 teaspoon dried tarragon
1 tablespoon lemon
cheddar cheese or white cheddar cheese (or whatever would go well that’s in the house)
Turn on broiler and set rack in the middle of the oven. Spritz top of bread with cooking spray. Broil for 2 minutes until lightly browned. Flip them so that the toasted side is down.
In a medium size bowl, combine the crabmeat, mayo, pepper, tarragon and lemon juice. Spread half of the crab mixture on each of the pieces of bread. Top with cheese. Broil for 2 – 3 minutes until cheese is melted and crab mixture is heated through.