These make a perfect appetizer or even a great side dish – this is a great recipe to use up all those garden zucchini !
2 servings
101 calories per serving
1 t oil
2 zucchini sliced 1/4 inch thick
Salt and pepper to taste
Red pepper flakes to taste
1/4 c grated parmesan cheese
Pam
Preheat broiler. Spray baking sheet with Pam and lay zucchini rounds down in a single layer. Sprinkle with red pepper, salt, pepper and cheese. Broil 5-6 minutes until cheese is browned.
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 🙂
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.
Whether you serve these as a dinner side, a snack or an appetizer, you’ll be in love. Cheese and potatoes are just meant to go together !
16 servings
142 calories per serving (1 serving = ½ potato)
3 1/4 pounds russet potatoes (equaling roughly 8 potatoes)
1 c milk
1/3 c light sour cream
1/4 c low fat buttermilk
1 c shredded fontina or swiss cheese
1/4 c finely chopped chives (or 1 t dried chives)
2 T butter
Salt and pepper to taste
6 T grated parmesan cheese
paprika
Preheat oven to 400 degrees. Clean potatoes and pierce them then bake one hour or until tender. Let cool a bit and then cut in half lengthwise and scoop out most of the flesh leaving a shell and about ¼ inch of potato on it. Preheat your broiler at this point. Mix the scooped out flesh with milk, sour cream, buttermilk, salt and pepper then stir in the fontina, chives and butter and place potatoes on a baking sheet. Sprinkle with parm and paprika. Broil 3-5 minutes or until cheese is all melted.
Great French onion flavor in a simple to prepare soup that has such a depth of flavor. The sweet onions cook to perfection and the melted cheese over the top of the French bread is just delicious. The parmesan really adds a nice touch.
6 servings
255 calories per serving
2 T margarine or butter
2 1/2 large Spanish onions, peeled, sliced very thin
½ t Kitchen Bouquet
2 cloves garlic, minced
14.5 oz. beef broth
2 1/2 c cold water
½ c cooking wine (red or white)
2 bay leaves
6 slices French bread, toasted
1 c shredded Swiss cheese
1/4 c grated parmesan cheese
Salt and pepper to taste
Melt butter and add onions. Cook ½ hour or until golden brown. Stir frequently and add a tablespoon or 2 of extra hot water if needed to keep onions from getting crisp. Add Kitchen Bouquet, some salt and the minced garlic and cook a minute longer. Add broth, water, wine, and bay leaves. Cover and simmer for 1 hour. Preheat broiler. Remove bay leaves and place in individual oven safe ramekins or bowls. Top with a slice of French bread and sprinkle with parmesan then the grated Swiss and broil 3-4 minutes or until cheese is all melted and just starting to brown.
This is a great recipe. It has my favorite pasta, orzo ! Plus is has lotsa healthy veggies and a simple parmesan sauce. I could eat this every day !!
8 servings
120 calories per serving
14.5 oz. can chicken broth
1/3 c water
1 c orzo
2 1/2 c fresh vegetables, diced very small (cauliflower, broccoli, carrots, celery, green onions, red peppers )
1/3 c grated parmesan cheese
Salt and pepper to taste
Bring broth and water to a boil then stir in orzo and cover and cook 7 minutes. Add in veggies and cook another 5 minutes. Turn off heat and stir in cheese, salt and pepper.
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.
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.
The earthiness of the spinach and the WOW flavor of the sun dried tomatoes really combine to make this a memorable pasta dish. This is a special one, for sure !
4 servings
321 calories per serving
1 c chicken broth
12 dehydrated sun dried tomatoes
8 oz. FiberGourmet penne
2 T pine nuts, toasted
1 T oil
1/4t red pepper flakes
1 clove garlic, minced
4 c baby spinach, chopped
1/2 c grated Parmesan cheese
Salt and pepper to taste
To toast nuts, place in a hot skillet and sauté for a few minutes until toasty brown and aromatic then set them aside. Bring the broth to a boil then add the tomatoes and let soak for 15 minutes to rehydrate them. Keep the broth and remove the tomatoes and chop coarsely. Cook pasta according to package instructions. Heat oil in a skillet and add oil and red pepper and garlic and sauté for 1 minute. Add the spinach, salt and pepper and cook 3 minutes then add the broth and tomatoes and cook 2 minutes. Pour broth mix over pasta and sprinkle with ¼ c cheese. Mix well. Plate and top with pine nuts and sprinkle with the rest of the cheese.
Though in a typical aioli the mayo is made from scratch by whipping the eggs, you can make a quick version with low fat mayo, garlic and lemon zest and you’ll be in dipping heaven. The zucchini fries are perfect with the sauce. Try serving next to a chicken or turkey burger for a saintly version of a burger and fries.
8 servings
108 calories per serving
1 lb. zucchini (about 3)
1/4 c grated parmesan cheese
1 pack Shake and Bake
1 egg
1/2 c low fat mayo
1 t lemon zest
2 garlic cloves, minced
Pam
Heat oven to 450 degrees. Spray a baking sheet with Pam. Cut zucchini into ¼ inch ‘french fries’. Mix cheese with Shake and bake and place in a zip loc bag. Whisk egg and toss with zucchini then drain off any excess egg and working in batches place zucchini in zip loc and shake to coat. Spread zucchini on baking sheet and cook 12-13 minutes turning half way through.
Mix mayo, lemon and garlic and serve as a dipping sauce.
A perfect side – so simple, yet so special. These will disappear as quick as you can make them !
16 servings
139 calories per serving (1 piece)
4 oz. low fat cream cheese at room temperature
1/2 c low fat parmesan cheese
2 cans low fat crescent rolls
¼ c chopped parsley
Preheat oven to 350 degrees. Mix cream cheese and ¾ c of parmesan cheese until well mixed. Separate crescent rolls and spread 1 1/2 T cream cheese mix onto the dough and roll as directed on the package Place on baking sheet and sprinkle with the remaining parm. Bake 15 minutes
What a beautiful aroma as these cook up in the oven – the cheese and spinach make a perfect stuffing for succulent, meaty Portobello mushrooms. Serve as an appetizer or as a dinner side.
4 servings
181 calories per serving
4 large portobello mushroom caps
1 c part skim ricotta cheese
1 c finely chopped fresh spinach
1/2 c grated Parmesan cheese
2 T finely chopped kalamata olives
½ t oregano flakes
1/2 t parsley flakes
Salt and pepper to taste
Pam
Preheat oven to 450 degrees. Spray a baking sheet with Pam and place mushrooms with the gills facing up. Sprinkle with salt and pepper and bake for 20 minutes them take them out and tip each cap to make any juice run out of them. Mix ricotta, spinach, half of the parmesan cheese, olives, herbs, salt and pepper and divide mix among the mushroom caps. Sprinkle the rest of the parmesan on top and then back for another 10 minutes to heat through. Switch to broil and brown the tops just a bit.
