Tag Archives: basil

Mediterranean Salad

This is all the good stuff out of the salad and leaves the lettuce behind. Crisp, refreshing and a great summer salad.

Mediterranean Salad
Mediterranean Salad


8 servings
109 calories per serving

2 large tomatoes, cut into wedges
1 green pepper chopped coarsely
1 red or 1 yellow pepper chopped coarsely
1 zucchini, cut lengthwise in half, and chopped coarsely
½ of a small cucumber, peeled, seeded and julienned
1/2 c fat free Italian dressing
2 T chopped basil
2 cloves garlic, minced
3 low fat mozzarella sticks, sliced into small rounds

Mix all together and refrigerate at least 1 hour.

Lemony New Potato Salad

This tastes much like a German potato salad since it does not use mayo. But instead of vinegar, this one uses fresh lemon and tons of great fresh herbs to make a bright, fresh potato salad that is a sure hit !

Lemony New Potato Salad
Lemony New Potato Salad

6 servings
207 calories per serving

1 ½ lb. small new potatoes, sliced ½ inch thick
2 t lemon zest
¼ c lemon juice
Kosher salt and ground pepper
1/2 cup coarsely chopped fresh herbs, such as a combination of chives, parsley, and basil
2 T oil

Steam potatoes 15-20 minutes or until tender. Mix lemon zest, lemon, salt and pepper and pour over cooked potatoes. Refrigerate 1 hour. Mix herbs and oil and mix into cooled potatoes. Chill for an hour or more so flavors mingle. Stir again just before serving.

Parmesan Orzo

There is so much cheesy goodness in this side dish – don’t think of it as pasta with a sprinkling of cheese. It is much more pasta with a gooey, yummy cheese sauce.

Parmesan Orzo
Parmesan Orzo

4 servings
263 calories per serving

2 T butter
1 c uncooked orzo
1 14.5 oz. can chicken or vegetable broth
1/2 c grated Parmesan cheese
1/4 c chopped fresh basil
Salt and pepper to taste

Melt butter in a sauce pan and sauté orzo until lightly browned. Add the broth and bring to a boil then cover and reduce heat to low and cook 15 minutes or until liquid is absorbed. Mix in cheese, basil, salt and pepper.

Savory Couscous

This is a great side, or you can eat is as your lunch. It is just as good chilled as it is fresh off the stove. This is a very versatile side – it goes with just about anything !

Savory Couscous
Savory Couscous

6 servings
190 calories per serving

1 c chicken broth
2/3 c couscous, uncooked
1 1/2 c peeled and chopped eggplant
1/3 c scallions, sliced
2 cloves garlic, minced
2 T peanut oil or vegetable oil
15 oz can petite diced tomatoes, well drained
2 T chopped basil
1/2 c chopped toasted walnuts or almonds

Bring broth to a boil them remove from heat and stir in couscous, cover and let stand 5 minutes. Heat oil in skillet and cook eggplant and scallions 6 minutes. Add garlic and cook another minute. Then add in the couscous, tomato and basil and cook a minute or so to heat through. Finally add walnuts and serve immediately.

Authentic Lasagna

Thank you, thank you, thank you @ FiberGourmet ! This lasagna comes in at just 325 calories per serving because of your noodles !!! There is just no way to get close to a regular lasagna for under 400 calories – – until now ! The portion size is huge, the meal very, very tasty and I don’t even have to wait for ‘cheat day’.

Authentic Lasagna
Authentic Lasagna

6 servings
325 calories per serving

¾ lb. lean ground turkey
3 cloves garlic, minced
¼ c parsley
28 oz. can diced tomatoes with their juice
14/5 oz. cam stewed tomatoes with their juice and tomatoes chopped up
8 oz. cam tomato sauce
6 oz. can tomato paste
2 t oregano flakes
1 t basil flakes
¼ t pepper
½ t salt
1 t onion powder
½ t garlic powder
2 c no fat cottage cheese
½ c grated parmesan
15 oz. no fat ricotta cheese
12 oz. FiberGourmet Lasagna Noodles (no boil noodles)
2 c shredded mozzarella cheese
Fresh herbs – basil, parsley
Pam

Preheat oven to 350 degrees. Spray a pan with Pam and cook turkey until almost done – make sure to crumble it as you cook it. Then add garlic and cook another few minutes. Add 2 T parsley, diced tomatoes, stewed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, onion powder, and garlic powder then cook on low heat 45 minutes.

Mix 2 T parsley with the cottage cheese, parmesan and ricotta and stir well. Spread ¾ c tomato sauce in a 13×9 pan. Arrange a layer of noodles over the mix and then top with half the cheese mix, another 2 c of the tomato mix, and 2/3 c of the mozzarella. Repeat layers and then top with a final layer of noodles and put the remaining sauce over the top. Cover with foil and bake 1 hour. Then sprinkle with the rest of the mozzarella and bake uncovered for 10 minutes. Let rest 5 minutes before serving. Garnish with fresh herbs

Open Faced Bacon Melts

This makes a great brunch or lunch. The flavors mingle very nicely and the sharp flavor from the swiss cheese adds a nice flair to this sandwich.

Open Faced Bacon Melts
Open Faced Bacon Melts

1 serving
330 calories per serving

1 light English Muffin (100 calories)
Mustard
2 thin slices Canadian Bacon
1 slice tomato
2 basil leaves
2 slices light Swiss cheese (80 cals per slice)
8 spritzes ICBINB Spray

Spray muffin with ICBINB Spray and then spread with a little mustard. Add bacon, basil and tomato and then place on a pan in your toaster oven and heat through. Finally top with cheese and heat until it is melted.

Tilapia with Pepitas

Rustic and earthy is the way I would describe this dish. The pepitas, capers and tomatoes just make this dish what it is – very special. This would be a great meal to make for guests.

Tilapia with Pepitas
Tilapia with Pepitas

4 servings
180 calories per serving

2 T pepitas (pumpkin seeds)
4 4-ounce tilapia fillets
Salt and pepper to taste
1 T oil
2 T lemon juice
1/2 c dry white wine
1 T butter
1 1/2 T capers, drained and rinsed
1 c grape tomatoes, cut in half
1/4 c chopped basil
Pam

Toast the pepitas very briefly (do not let them brown) in a hot skillet. Remove and set aside. Preheat broiler. Sprinkle fish with salt and pepper and spray a baking sheet with Pam. Broil fish 3-4 minutes.. Heat oil and butter on medium heat and saute tomatoes and capers 2 minutes. Add lemon and wine and simmer 1 minute. Add fish (browned side up) and baste with sauce. Remove fish to a plate. Add basil, pepitas, salt and pepper to pan and saute 30 seconds. Spoon over fish and serve immediately.

Pesto Lasagna (Crock Pot)

The layer of pesto mixed with spinach and mushrooms adds an incredible layer of flavor and also bulks up the recipe with more nutrition. This is a FANTASTIC lasagna recipe – lots of cheese, lots of flavor and the perfect comfort food.

Pesto Lasagna (Crock Pot)
Pesto Lasagna (Crock Pot)

8 servings
395 calories per serving

4 c spinach, chopped coarsely
3 T water
2 c sliced mushrooms
1/2 c prepared low fat pesto
3/4 c shredded low fat mozzarella cheese
3/4 c shredded provolone cheese
15 oz. fat free ricotta cheese
1 large egg, lightly beaten
3/4 c grated parmesan cheese
25 oz. bottle marinara sauce
8 oz. tomato sauce
Salt and pepper
½ t garlic powder
Pam
9 oz. (12 noodles) no bake lasagna noodles
1/4 c packed basil leaves, chopped

Place spinach in a glass bowl with 3 T water. Cover with plastic wrap and microwave 3 minutes to wilt. Squeeze it dry in a colander then mix with mushrooms and pesto. Mix mozzarella, provolone, ricotta, ¼ c of parmesan and egg. Mix marinara sauce and tomato sauce with salt, pepper and garlic powder. Spray an oval crock pot with Pam. Place 1 c sauce in the bottom then place 3 noodles on top covering the bottom of the pan. Add 1 c of cheese and 1 c of spinach. Then start the layers again – – add sauce, noodles, then cheese and spinach. Finally end with a layer of noodles and spread the rest of the sauce over the top. Sprinkle with ½ c of parmesan and basil. Cover and cook on low 5-6 hours.

Tuscan Chicken Soup

Warm soup on a cold day; nothing could be better. This soup is a little bit pasta fagioli, a little bit chicken soup, a little bit minestrone and a little bit straccitella – it’s everything soup 🙂

Tuscan Chicken Soup
Tuscan Chicken Soup

6 servings
390 calories per serving

1 T olive oil
1 T butter
2 garlic cloves, minced
1 c coarsely chopped carrot
1 medium onion, chopped
13.25 oz. can sliced mushrooms, drained
1 1/2 c diced potatoes
2 15 oz. cans cannellini beans, rinsed and drained – take ½ c and mash them; leave the rest whole
4 cups fat free chicken broth
2 cups vegetable broth
1 c water
1 t garlic powder
1 t onion powder
1 t oregano flakes
1 t parsley flakes
3 c cooked chicken breast, shredded or diced
10 oz. spinach
3 T chopped basil
Salt and pepper to taste
½ c grated parmesan cheese

Heat butter and oil in a soup pot – sauté onion 4 minutes. Add garlic, carrot, mushroom and potato and sauté another 7 minutes. Add broth, beans, mashed beans and seasoning and simmer 10 minutes. Add chicken and cook 3 minutes. Add basil and spinach and cook another 3 minutes. Garnish with parmesan cheese.

Cheesy Tortellini

Sometimes quick sauces are just as good as long simmered ones. This is one of those sauces. It’s full of fresh herbs and makes a great tortellini topper.

Cheesy Tortellini
Cheesy Tortellini

4 servings
307 calories per serving

9 oz. package fresh tortellini
8 oz. beef broth
14 oz. can diced tomatoes (undrained)
3 oz. tomato paste
1/4 c chopped basil
¼ c chopped parsley
1/2 c shaved fresh Asiago or Parmesan cheese
Salt and Pepper to taste

Cook pasta according to directions and then drain. Mix broth, tomatoes, parsley and basil and cook 5 minutes. Add tortellini, salt and pepper and half the cheese. Plate and garnish with the remainder of the cheese.

Related Posts with Thumbnails