Tag Archives: tomato

Dinner, Italian, Kid Friendly, Lunch, Pasta, Sides

Pasta and Brie (Baltimore International College)

February 28, 2011 admin 1 Comment

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)

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.

Kid Friendly, Lunch, Sandwiches

Submarine Best

February 10, 2011 admin Leave a comment

A great sandwich that doesn’t send you over the top with calories – tasty, filling, and a great portable lunch.

1 serving
395 calories per serving

1 small club roll
4 slices thin deli sliced lean ham (Oscar Mayer pre-packaged meats are great)
4 slices thin deli sliced lean turkey (Oscar Mayer pre-packaged meats are great)
2 slices Kraft fat free singles
½ green pepper, sliced thinly
2 slices tomato
2 T sliced black olives
1 T fat free balsamic vinaigrette

Place meats and cheese on roll. Top with peppers, olives and tomatoes then drizzle with dressing.

Chicken, Lunch, Sandwiches

Grilled Chicken Sandwich

January 24, 2011 admin Leave a comment

The mustard and Cajun flavoring give this sandwich a nice zing. It would taste just as good served cold, but grilled is good too !

1 serving
250 calories per serving

2 slices 45 calorie whole wheat bread
1 tsp. dijon mustard
6 slices shaved deli chicken breast, Cajun flavored
2 slices tomato
1 slice Fat Free Kraft Singles Cheese
ICBINB
Pam

Make sandwiches. Spray skillet with Pam and heat. Spray outside of each slice of bread with 5 spritzes of ICBINB Spray. Grill 3 minutes each side.

Fish, Lunch, Sandwiches

Tuna Nicoise Sandwich

December 27, 2010 admin Leave a comment

There are a lot of textures and flavors here and that is what makes this such an interesting sandwich. It’s a nice spin on a classic tuna nicoise plate.

1 serving
300 calories per serving

1 Arnold sandwich thin roll (only 100 calories !)
4 oz. tuna fish
1 t mustard
1 T black olives, sliced
½ c arugula
½ tomato, sliced
1 T hummus
½ hard boiled egg, sliced
Salt and pepper to taste

Drain tuna. Spread hummus on bottom bun and spread mustard on top bun and build sandwich up in this order – – tuna, olives, tomato, arugula, egg, salt and pepper.

Appetizers, Italian, Lunch, Vegetables

Eggplant Tomato Rounds

October 29, 2010 admin Leave a comment

Serve 4 rounds per person for lunch or lighten it up and serve one round as an appetizer for only 42 calories !

But I bet you can’t eat just one ! 🙂

4 servings
165 calories per serving (4 rounds)

2 small eggplants, peeled and cut into 8 slices each
2 T oil
½ t salt
⅛ t pepper
½ t garlic powder
2 medium tomatoes, sliced
½ t basil flakes
½ t oregano flakes
½ cup low fat provolone cheese, shredded

Preheat oven to 425 degrees. Brush both sides of each eggplant round with oil and season with garlic powder, salt and pepper then bake 5 minutes per side. Please a slice of tomato on each round and sprinkle with oregano and basil. Divide cheese among the rounds and bake 5 minute to melt the cheese.

Dinner, Fish

Sole with Tomato Salsa

October 17, 2010 admin Leave a comment

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

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.

Kid Friendly, Lunch, Pork, Sandwiches

BLT Wraps

October 11, 2010 admin 1 Comment

Take something near perfect and make it even perfecter 🙂 The wrap holds in all the goodies unlike the regular old slippery BLT. This is a keeper !!

8 servings
232 calories per serving

½ c fat free mayo
½ c fat free sour cream
2 T ranch dressing mix
¼ t red pepper flakes
8 flour tortilla wraps
16 bacon strips, cooked
3 c shredded lettuce
2 c chopped tomatoes

Combine mayo, sour cream, ranch mix and red pepper. Spread on tortillas and then add bacon, lettuce and tomato and wrap up. To fold a wrap perfectly, check out my video below:

Dinner, Fish

Cat Cora’s Truffled Halibut (Masterchef)

August 27, 2010 admin 18 Comments

Last night I was watching Masterchef and the most awesome looking recipe was cooked ! It was Cat Cora’s Truffled Halibut, which in recipe books by Cat Cora is also referred to as Pan Seared Halibut with Sweet Corn Zabaglione.

Today I am going to make an exception and list a recipe here that comes in higher than 400 calories – this one just looks too exquisite to miss. And it’s just a few calories over 400 – barely enough to count 😉 With all original ingredients this one comes in at around 850 calories per serving. But by using fat free half and half instead of heavy cream and frying the zabaglione onions in Pam and some water instead of oil , you can come in at about 449 calories – not bad at all for a gourmet dish.

As soon as I make this, I will post pictures – for now, I just wanted to get the recipe up for you.

4 servings
449 calories per serving

Sweet Corn Zabaglione (cream sauce)
Pam
1-3 T water (instead of oil)
1/2 c fresh yellow corn kernels (about 1 ear)
2 cloves garlic, minced
2 c fat free half and half (instead of heavy cream)
1 egg yolk
Kosher salt to taste

Halibut
2 T olive oil
4 6 ounce halibut fillets
Kosher salt to taste
Fresh ground pepper to taste
2 c arugula, stems removed
1 c cherry tomatoes, halved
1/2 c thinly sliced red onion
1/4 c fresh yellow corn kernels (about 1/2 an ear)
1/2 c fava beans

Prepare the cream sauce – Heat a skillet and spray with Pam and cook corn and garlic 4 minutes. Add the half and half and simmer on very low heat 10 minutes. Because the half and half has no fat, you have to be careful to not let this come to a boil.

Transfer all to a blender and puree until smooth and then strain through a fine mesh sieve. Bring 1 inch of water to boil in a double boiler and pour the corn puree into a bowl and whisk in the egg yolk then place in the top pan of the double boiler and whisk until thickened, about 10 minutes. Season with salt.

If you do not want to go out and buy a double boiler, you can carefully fit together 2 sauce pans and accomplish the same thing – the main purpose of a double boiler is to make sure the pan with the food in it does not come in direct contact with the heat – it is like cooking with indirect heat. It is much gentler for sauces and other preparations. So just fill the bottom pan with a bit of water, rest a smaller pan on top making sure it does not touch down to to the other pan. It takes some coordination, but it can be done 😉

For the fish – Preheat the oven to 400 degrees. Season the fish with salt and pepper. Heat 1 T oil to very hot and them saute fish 2 minutes per side being sure to get a nice golden sear on each side. Transfer to oven and bake 5-6 minutes to cook all the way through.

Bring 2 c of water to a boil and boil the shelled fava beans for just a minute or 2 to soften them some.

Toss together arugula, beans, tomatoes, onion and corn and mix with 1 T oil, salt and pepper.

Divide the cream sauce on dishes, plate the fish atop it and add the salad bits to the top.

Lunch, Soups

Sun Dried Tomato and Spinach Soup

August 13, 2010 admin Leave a comment

The flavor from the sundried tomatoes really permeates the whole soup making it rich and sweet and utterly delicious ! Soup in about 10 minutes and it tastes fantastic !

4 servings
240 calories per serving

2 t oil
2 medium shallots, coarsely chopped
1 clove garlic, minced
½ c brown rice, cooked (Minute Rice is fine)
8 c lo fat chicken broth
½ c sundried tomatoes, rinsed and cut into small pieces
½ c sliced mushrooms
1 t pepper
½ lb fresh spinach leaves

Heat oil in Dutch Oven. Add onions and garlic and cook 4-5 minutes. Add broth and bring to a boil then add tomatoes, mushrooms and pepper and simmer 5 minutes then stir in spinach and heat thoroughly.

Chicken, Dinner, Tex Mex

South of the Border Chicken

August 2, 2010 admin Leave a comment

This is one of those PERFECT meals. Some meals are just spiced perfectly, cook up perfectly time and time again, and deserve a place in the Hall of Fame of recipes – this is one of those. If you love Mexican inspired dishes, you have to give this one a try !

4 servings
289 calories per serving

12 oz. boneless skinless chicken breasts
¼ t pepper
¼ t salt
2 t oil
1 medium onion, chopped
2 cloves garlic, minced
1 c fat free beef broth
1 8 oz. can tomato sauce
1 15 oz. can black beans, rinsed and drained
1 4.5 oz. can chopped chilies
1 t chili powder
½ t ground cumin
3 c hot cooked rice
Pam

Sprinkle chicken with salt and pepper and place in a hot skillet sprayed with Pam. Cook 5 minutes or until they begin to brown then set aside and keep warm. Heat oil and add onion, garlic and 2 T of the broth. Cook 6 minutes or until tender then add tomato sauce, beans and the rest of the broth and mix well. Add the pepper, chili powder, cumin and chicken and bring to a boil the reduce heat and simmer 15 minutes. Serve over rice.