Tag Archives: garlic

Green Goddess Dressing

August 13, 2011 admin 1 Comment

Green Goddess dressing was invented in the 20’s at the Palace Hotel in San Francisco and was quite popular for many years. You don’t see it too often anymore, but it’s a great change from the typical ranch dressing and is a snap to make. This one is lightened up using low fat mayo and rich, thick Greek yogurt and I find it perfect on a crispy lettuce such as iceberg.

2 ½ T = 1 serving
36 calories per serving
Makes 1 ½ cups

1 c plain fat free Greek yogurt
½ c low fat mayonnaise
2 t Worcestershire sauce
2 t lemon juice
½ t Tabasco
3 canned anchovy fillets
1 clove garlic, minced
2/3 c parsley
¼ c tarragon
¼ c chives
¼ c chervil

Place all the ingredients in a blender and blend well.

Appetizers, Dinner, Lunch

Spinach Pie

August 9, 2011 admin Leave a comment

This is basically a crustless quiche. It is great served for brunch, lunch, as an appetizer, or even as a dinner side dish. So good !

8 servings
150 calories per serving

16 oz. low fat cottage cheese
10 oz. frozen chopped spinach, thawed, and drained well (press in a sieve to get rid of all the water)
1 c shredded low fat mozzarella cheese
4 eggs, lightly beaten
6 oz. roasted red peppers, well drained, and chopped
1/3 c grated parmesan
1 t oregano flakes
½ t garlic powder
½ t onion powder
Salt and pepper to taste
Pam

Preheat oven to 350 degrees. Mix spinach and cheeses. Add eggs, peppers and spices. Pour into a 9 inch pie plate or cake pan sprayed with Pam. Bake 40 minutes or until the center is set. I like to use a glass pie plate for this, that way if the center does not set before the top is getting brown (which sometimes happens), you can slip it into the microwave for a few quick minutes to finish it up. This reheats great !

Dinner, Fish, Italian, Kid Friendly, Pasta

Fettuccine and Shrimp

August 7, 2011 admin Leave a comment

This quick cream sauce can be used on just about any pasta dish – added to the flavored fettuccine from FiberGourmet and topped with sauted shrimp – mmmm, mmmmm good !

4 servings
346 calories per serving

8 oz. FiberGourmet Fettucine (without it you have to add 80 calories per serving) – I used a pepper flavored pasta and it was so awesomely spicy
2 T butter
½ c thinly sliced shallots
3 cloves garlic, minced
1 c canned diced tomatoes, drained
1 lb. cleaned, peeled shrimp
½ t red pepper flakes
Salt and pepper to taste
½ c fat free half and half
1/3 c chopped parsley
1/3 c thinly sliced basil leaves

Cook pasta according to package instructions. Melt butter and sauté shallots 4 minutes then add garlic and cook 2 minutes more. Add shrimp to skillet and sprinkle with spices and cook until shrimp is just about done. Add tomatoes , parsley and basil and cook another minute. Then add half and half and keep warm on low temperature. Pour over pasta and serve immediately.

Chicken, Dinner

Tandoori Chicken

July 24, 2011 admin Leave a comment

Tandoori Chicken is an Indian dish with so much flavor. Though it is not cooked in a tandor as you would for authentic Tandoori chicken, this recipe is pretty darned good !

4 servings
152 calories per serving

1 ½ c plain low fat Greek yogurt
2 T grated onion (grate it just like you would a hunk of cheddar cheese)
1 T grated ginger
1 T vegetable oil
1 t ground cumin
1/2 t ground red pepper
1/4 t ground turmeric
3 garlic cloves, minced
4 6 oz. boneless, skinless chicken breasts
1/2 t salt
Pam

Mix the yogurt and spices in a Ziploc bag. Add the chicken and seal and marinate in the frig for 2 hours. Preheat oven to 450 degrees. Place chicken in a baking dish and roast ½ hour. Turn on the broiler and cook 5 minutes or so to crisp it up.

Dinner, Fish, Kid Friendly

Lemon Shrimp

July 19, 2011 admin Leave a comment

This dish is great served warm or chilled. I use this as the ‘surf’ portion for my Skinny Surf and Turf – it is so flavorful and fresh ! Shrimp is so low cal – it makes a perfect dinner.

6 servings
146 calories per serving

3 T minced garlic cloves
2 T olive oil
1/4 c lemon juice
1/4 c chopped parsley
1/2 t kosher salt
1/2 t pepper
1 1/4 lb. cooked shrimp

Heat skillet and add oil. Add garlic and cook 30 seconds. Add lemon juice and parsley and heat 1 minute. Stir in shrimp and cook 1 minute to heat. Sprinkle with salt and pepper just before serving.

Asian, Dinner, Sides, Vegetables

Black Bean Broccoli

July 18, 2011 admin Leave a comment

I like broccoli – this recipe makes me LOVE broccoli. The black bean sauce is a perfect addition to crispy broccoli. The flavor is definitely Asian – so serve the next time you have an Asian themed menu.

4 servings
53 calories per serving

1 t sesame seeds
1/2 c water, divided
1 t rice wine vinegar, or white-wine vinegar
1 t cornstarch
2 t black bean-garlic sauce (readily available in the Asian section of your market)
2 t canola or vegetable oil
1 clove garlic, minced
4 c broccoli florets

Heat a small skillet on medium low and add seeds. Cook 2-3 minutes to toast and bring out the flavor. Set aside. Mix ¼ c water, vinegar and cornstarch then add black bean sauce and stir well. Heat oil in a large nonstick skillet and add garlic. Cook 30 seconds then add broccoli and stir well. Add ¼ c water to the pan, cover and steam broccoli 3 minutes. Then push the broccoli to the sides and pour the sauce in the center and stir a minute or so until it thickens then mix sauce well with the broccoli. Sprinkle with the sesame seeds and serve immediately.

Appetizers, Dinner, Italian, Vegetables

Grilled Antipasto

July 17, 2011 admin Leave a comment

This is a super savory, super healthy dish and a perfect summer dinner. The platter is just stunning to look at and this makes a great dish for entertaining. Serve as a full dinner or as an appetizer.

4 servings
291 calories per serving

6 T lemon juice
3 T white balsamic vinegar
2 t oil
¼ t kosher salt
2 cloves garlic, minced
3 plum tomatoes
2 red peppers, quartered
2 yellow peppers, quartered
2 zucchini cut lengthwise into thick slices
1 red onion cut into thick slices
1 large eggplant cut into thick slices
Pam
4 oz. prosciutto slices
1 oz. peppered ham
2 oz. fresh mozzarella, thinly sliced
Basil as a garnish
6 green olives
Salt and pepper to taste

Mix the first 5 ingredients as a marinade and dressing for the veggies. Take ¼ c of the dressing and brush it over the veggies. Spray a grill rack with Pam and grill veggies 5 minutes a side or until they have a bit of char on them. Place veggies on a platter and brush with the rest of the dressing and sprinkle with salt and pepper. Add the rest of the items to the platter and serve immediately.

Chicken, Dinner

Chicken Stuffed with Garlic Cream Cheese

July 11, 2011 admin Leave a comment

Adding cheese and fresh herbs transforms regular chicken thighs into a restaurant worthy dish. You can really change these up by just adding different herbs to the cream cheese. I always use fresh herbs for a crisp, fresh flavor. But dried herbs will do in a pinch !

Chicken Stuffed with Garlic Cream Cheese

6 servings
247 calories per serving

6 4 oz. boneless skinless chicken thighs
3 cloves garlic, minced
12 t fat free cream cheese
7 basil leaves, chopped
Pam
Salt and pepper to taste

Preheat oven to 350 degrees. Heat small skillet and add Pam. Saute garlic 2 minutes. Add garlic and basil to cream cheese. Chicken thighs are usually folded over in the package. If they are not, or if you are using chicken breasts instead, then you will need to make a deep slit in the meat so that later you can stuff them. Sprinkle the chicken with salt and pepper and place in a baking dish sprayed with Pam. Cool 35 minutes. Remove and carefully place 2 t of the cream cheese mix in the pocket (either the folded over section or the slit that you cut). Put chicken back in the over and bake another 5 minutes or until done throughout. Cool 5 minutes then serve.

Asian, Beef, Lunch, Sandwiches

Sesame Beef Wrap

July 10, 2011 admin Leave a comment

Part sandwich wrap, part egg roll – this is a great lunch or dinner wrap packed with flavor and crunch.

1 serving
335 calories per serving

1 large size 100 calorie wrap
3 oz. leftover lean beef (such as filet mignon or sirloin) sliced very thin
1 c shredded cabbage
½ t minced garlic
¼ c green bell pepper, sliced very thin
½ of a large rib of celery, sliced thin
2 T light Asian Toasted Sesame Dressing (by Kraft)
Salt and pepper to taste
Pam

Heat a skillet and spray with Pam. Add peppers and celery and sauté for 5 minutes. Add a tablespoon or so of water along the way to keep the veggies moist. Add garlic and sauté another 30 seconds. Add beef and cabbage and continue cooking 1-2 minutes. Add salt and pepper and then place it all in your wrap and roll it up. Here’s a link to a video that shows you how to wrap them up securely

Dinner, Italian, Kid Friendly, Pasta, Turkey

Spaghetti with Sausage

June 30, 2011 admin Leave a comment

Spaghetti. Sausage. ‘Nuff said ! 🙂

4 servings
380 calories per serving

8 oz. hot Italian turkey sausage
8 oz. FiberGourmet spaghetti (if you use regular spaghetti, you have to add 80 calories per serving)
28 oz. can diced tomatoes, undrained
2 T oil
1/2 t red pepper flakes
5 garlic cloves, minced
1/2 t kosher salt
½ t onion powder
½ t basil flakes
½ t oregano flakes
1/4 c basil, chopped
2 oz. shaved Parmesan cheese

Preheat broiler and cook sausage 5 minutes per side or until completely cooked. Slice sausage into ¼ inch thick pieces and arrange in a single layer on a baking sheet and broil another 2 minutes to get them nice and brown. Cook pasta according to package directions. Heat oil in a skillet and add pepper and garlic and sauté then add tomatoes, salt, pepper, basil, oregano and onion powder and cook 5-7 minutes. Add sausage and cook another 5 minutes. Garnish with cheese and basil.