Tag Archives: basil

Pasta and Brie (Baltimore International College)

To me, there is nothing more heavenly on my tongue than a melting morsel of brie. Now add in that I am a carb hound and cannot live without pasta…follow me to Pasta and Brie courtesy of Baltimore International College School of Culinary Arts. This recipe is PERFECT !! It combines 2 of my most favorite things in the world. I don’t know who at the Baltimore International College School of Culinary Arts came up with this recipe, but it outranks any pasta and cheese recipe that I have ever tried. It is true heaven.

Along with the perfect brie flavor, the fresh herbs and pine nuts are just a flavor explosion. This is definitely one of those meals that will impress…and it’s not hard to put together at all.

I tweaked their version just a bit to bring this in under 400 calories. It’s a bit high on the calorie count, so serve as a side to a light piece of fish – or have it for lunch. The portion size is definitely enough for a filling lunch and you won’t forget the cheesy brie goodness.

PASTA AND BRIE (BALTIMORE INTERNATIONAL COLLEGE
PASTA AND BRIE (BALTIMORE INTERNATIONAL COLLEGE)

Baltimore International College School of Culinary Arts has many, many recipes for you to try out (just go to the menu option ‘Programs” and then you will see a link to the recipes. And if you know someone with a passion for food looking for formal schooling, pass along the link. So make sure to visit – just click the banner below 🙂

4 servings
387 calories per serving

4 oz. brie (I removed the coating but you don’t have to)
1 T olive oil
3 T chicken broth
15 oz. can diced tomatoes, drained
2 t minced garlic
1 T chopped parley
4 basil leaves, sliced thinly
1 oz. pine nuts, toasted
Salt and pepper to taste
6 oz. FiberGourmet pasta (penne, rotini or short fettuccine) – without FiberGourmet, you have to add 80 calories per ounce of pasta)

Heat oil and broth and add in the tomatoes. Add in the garlic, parsley, basil, nuts, salt and pepper. Simmer for 10 minutes. Cook pasta according to package instructions. Stir brie into tomato mix and mix well to melt then pour it over the pasta and serve immediately.

Chicken Salad with White Beans

FLAVOR EXPLOSION ! There are tons of bold flavors in this salad and dressing – and they mix to perfection ! Feta cheese, mustard, orange, radicchio, basil, feta cheese, sun dried tomatoes – – all mingling together to serve up a big, bold salad.

Chicken Salad with White Beans
Chicken Salad with White Beans

4 servings
398 calories per serving

Vinaigrette
1 clove garlic, chopped and mashed
¼ teaspoon salt
4 T oil
6 T orange juice
¼ c vinegar
1 T Dijon mustard

Salad
15 oz can cannellini beans, drained and rinsed
2 ½ c diced cooked chicken breast (Perdue Shortcuts work great here !)
2 c diced zucchini
1 ½ c cups diced celery
¼ c crumbled low fat feta cheese
¼ c chopped, sun-dried tomatoes (rinse them off in water and dry them with a paper towel first)
1 c coarsely chopped basil
Salt and pepper to taste
2 c torn escarole or romaine
2 cups torn radicchio

Mash garlic with ¼ t salt and then whisk in the oil. Add juice, vinegar and mustard and whisk to combine. Add more salt if necessary. Prepare all salad ingredients and toss with dressing. Season with salt and pepper.

Easy Caprese Panini

Caprese is a style of salad made with tomatoes, basil and mozzarella – here we place it all in a sandwich and heat it up so that all the flavors intensify.

Easy Caprese Panini
Easy Caprese Panini

1 serving
329 calories per serving

1 Arnold Sandwich Thins bun
1 T prepared low fat pesto
2 tomato slices
2 oz. part skim mozzarella cheese
3 large basil leaves
ICBINB Spray
Pam

Spread pesto inside roll and add tomato, cheese and basil. Spray the outsides of the buns with a few spritizes of ICBINB spray. Spray a pan with Pam and heat to very hot. Add sandwich and grill2 minutes. Flip and grill another 2-3 minutes.

Fried Tofu Salad

I’m not a huge fan of tofu, but this is a really good salad. You feel so full, but there is no bloated feeling at all after you eat. This is a good skinny day lunch 🙂 Make sure you use sesame oil – it really gives the tofu a nice flavor.

Fried Tofu Salad
Fried Tofu Salad

4 servings
312 calories per serving

14 oz. package water packed firm tofu, drained between paper towels
2 T sesame oil
½ c low fat sesame ginger dressing
16 oz. package frozen petite peas, thawed
1 c matchstick carrots
8 oz. can water chestnuts, drained
¼ t pepper
1 medium head Bibb lettuce, torn (or other greens)
4 t roasted unsalted sunflower seeds
Salt and pepper to taste
4 t chopped lemon basil (or regular basil)

Press moisture out of tofu and cut into 1 inch cubes. Heat oil and add tofu and cook 5-6 minutes each side or until golden. Season with salt and pepper. Combine with dressing, peas, carrots, chestnuts and pepper and then place on top of lettuce. Garnish with sunflower seeds and basil.

Bayou Beef and Fettuccine

The Fibergourmet Cajun fettuccine really makes this dish all it is – the flavor is subtle yet delicious. Adding in some other layers of spice make this one a real winner !

Bayou Beef and Fettuccine
Bayou Beef and Fettuccine

4 servings
275 calories per serving

10 oz. FiberGourmet Cajun flavored fettuccine noodles
Pam
1 c frozen stir fry pepper and onions
1 lb. thinly sliced beef
14.5 oz. canned diced tomatoes with garlic and onion, undrained
1 t garlic powder
¼ t pepper
½ t salt
½ t Cajun seasoning
Fresh basil leaves, chopped

Cook pasta according to package instructions. Sprinkle meet with Cajun seasoning. Heat skillet and spray with Pam and cook meat 5 minutes then stir in peppers and onions and cook 3-6 minutes, stirring frequently. Then mix in tomatoes, garlic, salt and pepper and cook 2 minutes. Stir in pasta and cook 2 minutes to heat through. Garnish with basil.

Popped Mushrooms

A great low cal treat that is definitely out of the ordinary. Great mushroom flavor in a savory little treat.

Popped Mushrooms
Popped Mushrooms

1 serving
63 calories per serving

1 small can mushrooms, stems and pieces
1 t salt
½ t garlic powder
1 clove garlic, minced
½ t basil flakes

Heat broiler. Drain mushrooms and lay on a paper towel to dry. Spread them on a cookie sheet and season. Cook 5-7 minutes. Remove from oven when just slightly crispy.

Golden Gruyere Quesadillas

Gruyere cheese is the cheese often found on the top of French onion soup. It is a hard cheese with a very rich and nutty flavor. These quesadillas take perfect advantage of the distinctive flavors of both gruyere cheese and basil, combining them to make a taste treat you won’t forget.

Golden Gruyere Quesadillas
Golden Gruyere Quesadillas

2 servings
354 calories per serving

2 flour tortillas
4 oz. Gruyere cheese, sliced thinly
Fresh basil leaves
Pam

Heat skillet and spray with Pam. Make a sandwich with the tortillas, cheese and basil. Cook a few minutes on each side to melt the cheese and then cut into wedges.

Sole with Tomato Salsa

This is a super fish recipe – very fresh and light. Serve with a pasta or rice, like Greek Orzo Salad.

Sole with Tomato Salsa
Sole with Tomato Salsa

4 servings
175 calories per serving

2 c grape tomatoes, halved
¾ c Kirby or English cucumber, finely chopped
1/3 c yellow bell pepper, finely chopped
3 T basil, sliced finely
1 ½ T shallots, finely chopped
1 T balsamic vinegar
2 t grated lemon zest
1 t salt
¼ t pepper
1 T oil
4 6 oz. sole fillets

Combine tomatoes, cucumber, peppers, basil, shallots, vinegar and lemon in a bowl along with ½ t salt and 1/8 t pepper. Sprinkle the rest of the salt and pepper directly on the fish. Heat oil in a skillet on medium high heat. Cook fish 2 minutes each side or until it flakes and is done. Plate the fish and put the tomato salsa on top.

Cheesy Stovetop Chicken and Veggies

This is so cheesy that you can’t help but think you’re cheating on your diet – but you’re not ! Not by a long shot ! This is quick and easy to prepare and a great dish that deserves to be added to your permanent recipe box.

Cheesy Stovetop Chicken and Veggies
Cheesy Stovetop Chicken and Veggies


4 servings
280 calories per serving

1 T oil
1 lb. chicken tenders
¼ t pepper
¼ t salt
¼ t garlic powder
¼ t onion powder
20 oz. package of broccoli and cauliflower in cheese sauce
3 oz. frozen peas and carrots
2 t basil flakes
¼ c grated parmesan cheese

Heat oil on medium high heat and add chicken and sprinkle with salt and pepper and cook 5 minutes or until brown. Stir in veggies and reduce heat to medium and cook 10 minutes until chicken is done and cheese sauce is melty. Then stir in parmesan and basil and continue cooking on low 3 minutes or so.

Spinach Soup with Wontons

This spicy broth is a nice contrast to the mild and creamy wontons. The ricotta mixed with the spinach for the filling makes for a very creamy textured wonton center. Wontons are definitely NOT hard to make ! Give it a shot ! Even if they don’t come out quite the right shape, as long as they stay sealed, that is really all that matters 🙂 And at only 137 calories per serving, double up the portion and you still have room for some crispy homemade flat breads as a side !

Spinach Soup with Wontons
Spinach Soup with Wontons


8 servings
137 calories per serving

10 oz. frozen chopped spinach, thawed and drained
½ c part skim ricotta cheese
1 t chopped basil ( or ¼ t basil flakes)
½ t pepper
32 wonton wrappers
4 14.5 oz. cans chicken broth
2 T soy sauce
2 t chili sauce (available in the Asian section of your market)
½ c scallions, thinly sliced

For this recipe, be sure to use a pot that is large enough that the wontons have room and don’t get all piled on top of one another. Mix spinach, ricotta, basil and pepper in a blender until smooth. Place 1 T filling in each wonton and fold according to package instructions being sure to seal the last fold with a bit of water. Bring broth, soy and chili sauce to a boil. Add wontons and scallions and bring back to a boil. Cover and reduce heat and simmer 3 minutes or until wontons are tender.

Here is a video to help you lean how to prepare wontons –

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