Tag Archives: parmesan

Sausage and Potato Breakfast Pizza

It’s all your favorite breakfast ingredients all in one convenient package – breakfast pizza is a great way to start the morning ! Leftovers reheat well in a skillet or in the toaster oven.

Sausage and Potato Breakfast Pizza
Sausage and Potato Breakfast Pizza

8 servings
203 calories per serving

8 oz. can low fat crescent rolls
Pam
12 oz. turkey breakfast sausage
1 c frozen shredded hash browns, thawed
1 c shredded fat free cheddar cheese
¼ c skim milk
½ t salt
¼ t pepper
8 oz. Egg Beaters
2 T grated Parmesan cheese

Preheat oven to 375 degrees. Spray a 12 inch pizza pan with Pam. Separate dough and then press together to form a round crust. This works best if you let the dough come to room temperature. Cook sausage until browned, crumbling it as you go. Top dough with drained sausage, potatoes and cheese. Mix milk, salt, pepper and Egg Beaters and pour over sausage mix. Sprinkle with cheese and bake 25-30 minutes or until crust is browned.
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Mini Meatball Soup

Tasty little meatballs in a aromatic steaming bowl of broth – this makes the whole house hungry as it cooks ! This is one of the best meatball soups I’ve made 🙂

Mini Meatball Soup
Mini Meatball Soup

4 servings
384 calories per serving

2 t oil
8 oz. sliced mushrooms
3 c coleslaw mix shredded cabbage
1 ½ t oregano flakes
3 cloves garlic, minced
3 c beef stock
2 c chicken stock
4 c water
2 T tomato paste
6 oz. lean ground beef
1 large egg
¼ c grated Parmesan cheese
¼ c bread crumbs
2 T parsley, chopped
½ t garlic powder
¾ t pepper
½ t salt
½ c chopped roasted red peppers
1 c minute rice

Heat oil in a heavy soup pan and sauté mushrooms for 4 minutes. Add cabbage, 1 t oregano and half the garlic. Cook 1 minute more and then add stocks, water and tomato paste. Reduce to medium heat. Mix beef, egg, cheese, bread crumbs, 1 ½ T parsley, garlic powder. pepper, salt, the rest of the oregano and the rest of the garlic. Make meatballs using only 1 teaspoon of mix per meatball, and place them in the broth and simmer about 10 minutes or until mostly done. Add peppers, rice and rest of the parsley. Let sit 6-7 minutes.

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.

Parmesan Pork and Penne

This is a meal that the family was raving about…there was much satisfaction around the dinner table the night I made this one ! Even though it is a very quick sauce, it grabs the flavor from the pork and quickly becomes a sauce full of depth. Be sure to add on the fresh herbs – they really add to the awesome flavor of this dish.

Parmesan Pork and Penne
Parmesan Pork and Penne

4 servings
380 calories per serving

If you don’t use the FiberGourmet pasta, the meal does not come in under 400 calories.

8 oz. FiberGourmet penne pasta
3 T bread crumbs
3 T grated parmesan cheese
¾ lb. pork tenderloin sliced thinly
2 t oil
Pam
14.5 oz. can diced tomatoes, undrained
14.5 oz. can diced tomatoes, drained this time
8 oz. tomato sauce
2.25 oz. can sliced black olives, drained
Salt and pepper to taste
½ t basil flakes
½ t oregano flakes
½ t parsley flakes
Salt and pepper to taste
2 T fresh chopped basil

Cook pasta according to package instructions. Combine breadcrumbs and cheese in a zip loc bag then add the pork slices and shake. Heat oil in skillet and also spray it with Pam and then cook pork 4-6 minutes or until browned on both sides. Add tomatoes, sauce, salt, pepper and olives and bring to a boil the reduce heat to low and simmer 10 minutes or until pork is tender. Serve pork mix over cooked penne. Garnish with fresh chopped basil.

Breaded Tomatoes

This is high cal for a vegetable dish but served as a lunch alongside some tuna sprinkled with lemon, it’s a nice change. You don’t even need to wait for good summer tomatoes, because the cooking brings out the sweetness.

Breaded Tomatoes
Breaded Tomatoes

4 servings
285 calories per serving

Pam
1 1/2 c plain breadcrumbs
1/4 c parmesan cheese
1 T lemon zest
2 T olive oil
Salt and pepper to taste
4 large tomatoes

Preheat oven to 350 degrees. Spray baking dish with Pam. In a bowl combine breadcrumbs, cheese, zest and oil. Add salt and pepper. Slice tomatoes and arrange in dish. Season with salt and pepper and top with breadcrumb mixture. Bake 20-25 minutes.

Egg in a Hole

Traditional Egg in a Hole is served in a hollowed out piece of toast – – this one uses nutritious veggies and places the whole thing on top of a slice of toast. The side salad is a great flavor boost.

Egg in a Hole
Egg in a Hole

4 servings
189 calories per serving

2 t oil
1 green bell pepper cut into 4 rings ½ inch thick
4 large eggs
Salt and pepper
2 t parmesan cheese
4 slices whole wheat bread (45 calories each)
8 c mixed salad greens

In a large skillet heat 1 t oil and add peppers then crack eggs into each pepper hole and sprinkle with salt and pepper. Cook 2 minutes or until egg whites are mostly set. Flip gently and cook another minute then sprinkle with cheese and place each on a slice of toast. Mix greens with 1 t oil, salt and pepper and serve next to the eggs.

Pesto Potato Salad

Instead of basil, this pesto is made with arugula and adds a nice tang to the salad. Sometimes instead of the yukon gold potatoes I use unpeeled new potatoes and the recipe is just as delicious !

Pesto Potato Salad
Pesto Potato Salad

8 servings
208 calories per serving

2 lb. Yukon gold potatoes
2 ½ c arugula leaves
1/3 c parmesan cheese, grated
1/3 c pine nuts, toasted
3 T water
2 t lemon juice
4 cloves garlic, minced
½ t salt
½ t pepper
¼ c olive oil
1 c grape tomatoes, halved

Cook potatoes covered in salted water 25 minutes or until tender. Drain and cool. Then peel the potatoes and cube them. Here is a great video on how to easily boil and peel potatoes.

In a food processor mix arugula, 1/3 c cheese, 1/3 c pine nuts, water, lemon juice, garlic, salt and pepper then slowly add the oil and mix thoroughly. Pour mix over potatoes and stir in tomatoes. Serve at room temperature.

Au Gratin Potatoes

Potatoes and cheese of any sort are just a winning combination. The parmesan in this recipe is a great hint of cheese without being overpowering.

Au Gratin Potatoes
Au Gratin Potatoes

4 servings
167 calories per serving

1 ½ lb. new potatoes
1 T margarine
1 T flour
¼ c chopped parsley
1 clove garlic, minced
½ t black pepper
Salt to taste
1 ½ c skim milk
1 medium onion, peeled and sliced very thin
2 T grated parmesan cheese

Preheat oven to 325 degrees. Slice potatoes into ¼ thick slices and place half of them in a square baking dish. Top with half the onions, then do another layer of potatoes and another layer of onions and sprinkle with salt. Melt margarine and stir in flour, parsley, garlic and pepper and then gradually add milk stirring until thick and smooth. Remove from heat. Pour the sauce over the potatoes and cover and bake ½ hour. Stir gently, recover and bake another 30 minutes. Sprinkle the cheese over and bake another 20 minutes uncovered.

Grilled Scallops with Balsamic

The combination of herbs along with the balsamic glaze was just fantastic. Scallops are such a sweet shellfish and this is a great recipe to showcase their great flavor.

Grilled Scallops with Balsamic
Grilled Scallops with Balsamic

4 servings
244 calories per serving

1 lb. sea scallops
¼ c oil
2 T fresh mint
2 T flat leaf parsley
2 T balsamic vinegar
1 T parmesan cheese
1 t shredded lemon zest
1 clove garlic, minced
2 T balsamic vinegar
2 c baby arugula
Pam

Rinse scallops and pat dry. Mix oil, mint, parsley, 2 T vinegar, cheese, lemon peel and garlic. Place scallops in a Ziploc bag and pour in the oil mix and marinate the scallops 2-4 hours in the refrigerator. Preheat broiler. Drain scallops. Spray a baking sheet with Pam and broil scallops 4 minutes each side or until done. In a saucepan bring 2 T vinegar to a boil and simmer 4-5 minutes. Serve scallops over arugula and drizzled with the reduced vinegar.

Alternately grill the scallops in a grill basket until done.

Twice Baked Potatoes

So very good ! You can stuff potatoes with just about anything but this recipe turns out a perfect twice baked potato – the sour cream and mozzarella are just perfect here.

Twice Baked Potatoes
Twice Baked Potatoes

4 servings
172 calories per serving

4 medium baking potatoes
1/3 c low fat sour cream
2 T chopped fresh basil and chives and parsley
2 T grated parmesan cheese
Skim milk
¼ c shredded part skim mozzarella cheese

Preheat oven to 425 degrees. Clean potatoes, dry them and prick them with a fork. Bake one hour. Cut a 1 inch slit in the top and spoon out pulp into a bowl. Do this gently so the skin stays in tact. Use a blender so you get nice whipped consistency and mix together the pulp, sour cream, herbs and parmesan cheese. Add a few tablespoons of milk if the mix is too dry. Stuff the mixture back into the potato skins and sprinkle with mozzarella. Place in a baking dish and bake 20 minutes or refrigerate and then when you bake, cover with foil and bake for 20 minutes then uncover and bake another 20 minutes.

To hollow out the potatoes, after you bake them, let them cool and then follow the instructions in this video.

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