Ingredients:
1 (10-ounce size) fully baked thin Whole Wheat pizza crust (such as Boboli)
1/4 cup olive oil
3 cloves garlic, minced
1 cup baby spinach leaves
1 1/2 cup thickly sliced mushrooms
1/2 cup drained roasted red peppers from jar, cut into thin strips
1/2 cup paper-thin red onion slices
5 large fresh basil leaves, cut into thin strips
1 package (4-ounce size) soft fresh goat cheese, coarsely crumbled (or mozzarella, fontina, gorgonzola)
Directions::
Preheat oven according to pizza crust directions.
Place pizza crust on large baking sheet. Mix olive oil and minced garlic in small bowl. Brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil. Bake pizza until crust is crisp and cheese begins to brown. Cut into 8 wedges and serve warm.
Servings: 4
Points value: 6
Tuesday, August 3, 2010
Wednesday, July 14, 2010
Arugula Salad with Honey Lemon Dressing
Ingredients:
6 oz. bag baby arugula
2 cups sliced strawberries
1/4 cup crumbled Feta cheese
3/4 cucumber
1 green onion
Dressing:
Zest of 1 lemon
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
juice of 1 lemon
1 TBsp honey
salt and pepper
Directions:
Prepare the cucumber by cutting it in half lengthwise. Using a spoon scrape out all the seeds and then cut into slices. Layer salad ingredients in large bowl. Whisk together all dressing ingredients except oil and continue whisking while drizzling in the oil. When ready to serve, pour desired amount of dressing over prepared salad and toss to coat.
Servings: 4
6 oz. bag baby arugula
2 cups sliced strawberries
1/4 cup crumbled Feta cheese
3/4 cucumber
1 green onion
Dressing:
Zest of 1 lemon
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
juice of 1 lemon
1 TBsp honey
salt and pepper
Directions:
Prepare the cucumber by cutting it in half lengthwise. Using a spoon scrape out all the seeds and then cut into slices. Layer salad ingredients in large bowl. Whisk together all dressing ingredients except oil and continue whisking while drizzling in the oil. When ready to serve, pour desired amount of dressing over prepared salad and toss to coat.
Servings: 4
Banana Banshee Protein Shake
Ingredients:
1 serving Atkins Advantage Milk Chocolate Delight Shake
1 large frozen banana, sliced
little ice
1 tsp peanut butter
Directions:
Blend all ingredients thoroughly and enjoy!
Servings: 2
Points value: 3
1 serving Atkins Advantage Milk Chocolate Delight Shake
1 large frozen banana, sliced
little ice
1 tsp peanut butter
Directions:
Blend all ingredients thoroughly and enjoy!
Servings: 2
Points value: 3
Pork and Vegetable Fried Rice
Ingredients:
1/2 pound(s) lean pork tenderloin, cut into 1⁄4-inch dice
2 Tbsp oyster sauce
2 tsp ginger root, fresh, peeled and minced
1 medium garlic clove(s), minced
2 tsp dark sesame oil
2 tsp canola oil
6 medium scallion(s), thinly sliced diagonally
1 medium carrot(s), cut into 1⁄4-inch dice
1 large egg(s), lightly beaten
2 cup(s) cooked white rice, cold
1 Tbsp low-sodium soy sauce
1 cup(s) frozen green peas
Directions:
Combine the pork, 1 tablespoon of the oyster sauce, the ginger, garlic, and 1 teaspoon of the sesame oil in a small bowl; set aside.
Heat the canola oil in a large nonstick skillet over medium-high heat. Add the pork mixture and cook, stirring constantly, until the pork begins to brown, about 3 minutes.
Reserve 2 tablespoons of the chopped scallions for garnish. Add the remaining scallions and the carrot to the pork in the skillet. Cook, stirring constantly, until the vegetables are tender, about 3 minutes. Add the egg, stirring quickly and constantly with a wooden spoon until the egg begins to set, about 2 minutes.
Stir the rice, soy sauce, the remaining 1 tablespoon oyster sauce, and the remaining 1 teaspoon sesame oil into the skillet. Cook, stirring frequently, until the rice is heated through, about 5 minutes. Stir in the peas and cook, stirring, until heated through, about 2 minutes. Serve sprinkled with the reserved 2 tablespoons scallions. Yields 1 cup per serving.
Servings: 4
Points value: 6
1/2 pound(s) lean pork tenderloin, cut into 1⁄4-inch dice
2 Tbsp oyster sauce
2 tsp ginger root, fresh, peeled and minced
1 medium garlic clove(s), minced
2 tsp dark sesame oil
2 tsp canola oil
6 medium scallion(s), thinly sliced diagonally
1 medium carrot(s), cut into 1⁄4-inch dice
1 large egg(s), lightly beaten
2 cup(s) cooked white rice, cold
1 Tbsp low-sodium soy sauce
1 cup(s) frozen green peas
Directions:
Combine the pork, 1 tablespoon of the oyster sauce, the ginger, garlic, and 1 teaspoon of the sesame oil in a small bowl; set aside.
Heat the canola oil in a large nonstick skillet over medium-high heat. Add the pork mixture and cook, stirring constantly, until the pork begins to brown, about 3 minutes.
Reserve 2 tablespoons of the chopped scallions for garnish. Add the remaining scallions and the carrot to the pork in the skillet. Cook, stirring constantly, until the vegetables are tender, about 3 minutes. Add the egg, stirring quickly and constantly with a wooden spoon until the egg begins to set, about 2 minutes.
Stir the rice, soy sauce, the remaining 1 tablespoon oyster sauce, and the remaining 1 teaspoon sesame oil into the skillet. Cook, stirring frequently, until the rice is heated through, about 5 minutes. Stir in the peas and cook, stirring, until heated through, about 2 minutes. Serve sprinkled with the reserved 2 tablespoons scallions. Yields 1 cup per serving.
Servings: 4
Points value: 6
Sunday, June 27, 2010
Macaroni and 4 Cheeses
Ingredients:
Cooking spray
1 pound elbow macaroni
2 (10-ounce) packages frozen pureed winter squash
2 cups 1 percent lowfat milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
2 ounces Monterrey jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil
Directions:
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.
Cooking spray
1 pound elbow macaroni
2 (10-ounce) packages frozen pureed winter squash
2 cups 1 percent lowfat milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
2 ounces Monterrey jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil
Directions:
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.
Peanut Energy Bars
Ingredients:
1/2 cup dry roasted salted peanuts or other nuts
1/2 cup roasted sunflower seeds
2 cups raisins or other chopped dried fruit (can add 1/3 cup chocolate chips to dried fruit to equal 2 cups if desired)
2 cups rolled or instant oats
2 cups toasted or puffed rice cereal, such as Rice Krispies
1/4 cup toasted wheat germ (optional)
1/2 cup creamy or crunchy natural peanut butter or other nut butter
1/2 cup packed brown sugar
1/2 cup honey
1 teaspoon vanilla extract
Directions:
1. Coat a 9-by-13-inch baking pan with cooking spray.
2. Combine peanuts, sunflower seeds, raisins (or other dried fruit and chocolate chips), oats, rice cereal and wheat germ in a large bowl. Mix well.
3. Combine peanut butter, brown sugar and honey in a large microwaveable bowl; microwave on High until bubbling, 1 to 2 minutes. Add vanilla and stir until blended. Pour half of the peanut butter mixture over the dry ingredients and stir until coated. Pour the remaining half of the mixture in and stir until coated again.
4. Transfer the mixture to the prepared pan. Press down firmly. (It helps to coat your fingers with cooking spray.) Refrigerate for about 1 hour to harden. Cut into bars (works best if you cut them into 16 short, fat bars instead of long, skinny bars).
MAKE AHEAD TIP: Individually wrap in wax paper and keep in the fridge or at room temperature for up to 1 week or freeze for up to 1 month. Thaw at room temperature.
*I place half of the batch in a baggy in the fridge and the other half in the freezer. Once the first half is gone I put the second batch in the fridge and they are thawed and ready to eat when I need them
(recipe courtesy of my friend Briony....she loves recipes that freeze for later!)
1/2 cup dry roasted salted peanuts or other nuts
1/2 cup roasted sunflower seeds
2 cups raisins or other chopped dried fruit (can add 1/3 cup chocolate chips to dried fruit to equal 2 cups if desired)
2 cups rolled or instant oats
2 cups toasted or puffed rice cereal, such as Rice Krispies
1/4 cup toasted wheat germ (optional)
1/2 cup creamy or crunchy natural peanut butter or other nut butter
1/2 cup packed brown sugar
1/2 cup honey
1 teaspoon vanilla extract
Directions:
1. Coat a 9-by-13-inch baking pan with cooking spray.
2. Combine peanuts, sunflower seeds, raisins (or other dried fruit and chocolate chips), oats, rice cereal and wheat germ in a large bowl. Mix well.
3. Combine peanut butter, brown sugar and honey in a large microwaveable bowl; microwave on High until bubbling, 1 to 2 minutes. Add vanilla and stir until blended. Pour half of the peanut butter mixture over the dry ingredients and stir until coated. Pour the remaining half of the mixture in and stir until coated again.
4. Transfer the mixture to the prepared pan. Press down firmly. (It helps to coat your fingers with cooking spray.) Refrigerate for about 1 hour to harden. Cut into bars (works best if you cut them into 16 short, fat bars instead of long, skinny bars).
MAKE AHEAD TIP: Individually wrap in wax paper and keep in the fridge or at room temperature for up to 1 week or freeze for up to 1 month. Thaw at room temperature.
*I place half of the batch in a baggy in the fridge and the other half in the freezer. Once the first half is gone I put the second batch in the fridge and they are thawed and ready to eat when I need them
(recipe courtesy of my friend Briony....she loves recipes that freeze for later!)
Sweet Potato Quesadillas
Ingredients:
1 1/2 cups finely chopped onions
2 garlic cloves, minced
3 tablespoons vegetable oil
4 cups grated peeled sweet potatoes
1/2 teaspoon dried oregano
1 teaspoon chili powder
2 teaspoons ground cumin
1-2 pinch cayenne
salt and pepper
1 cup shredded sharp cheddar cheese
1 can of Black beans
8 (8 inch) flour tortillas
salsa
sour cream
Directions:
In large non-stick skillet, heat vegetable oil. Sauté onions and garlic until the onions are transparent. Add in the sweet potatoes, oregano, chili powder, cumin, cayenne and black beans. Cover and cook for 10 minutes, stirring frequently to prevent sticking. When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix. Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla. Fold tortilla in half over filling.8 Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat. Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot. Add more oil to skillet as needed and cook in batches.
Serve with salsa and sour cream.
1 1/2 cups finely chopped onions
2 garlic cloves, minced
3 tablespoons vegetable oil
4 cups grated peeled sweet potatoes
1/2 teaspoon dried oregano
1 teaspoon chili powder
2 teaspoons ground cumin
1-2 pinch cayenne
salt and pepper
1 cup shredded sharp cheddar cheese
1 can of Black beans
8 (8 inch) flour tortillas
salsa
sour cream
Directions:
In large non-stick skillet, heat vegetable oil. Sauté onions and garlic until the onions are transparent. Add in the sweet potatoes, oregano, chili powder, cumin, cayenne and black beans. Cover and cook for 10 minutes, stirring frequently to prevent sticking. When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix. Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla. Fold tortilla in half over filling.8 Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat. Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot. Add more oil to skillet as needed and cook in batches.
Serve with salsa and sour cream.
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