Quick Crab Quiche

Ingredients

 

3 tablespoons margarine

 8 ounces fresh, frozen or canned (and drained) crabmeat

  1 medium carrot, washed, trimmed, peeled, grated

3/4 cup cracker meal

1/2 medium onion, peeled, diced fine

 1 teaspoon baking powder

  1 medium zucchini, washed, trimmed, thinly sliced

1/2 teaspoon white pepper

  1/2 medium red bell pepper, washed, cored, diced fin

e 1 cup egg substitute or egg whites

  1/2 cup chopped parsley

 1 1/2 cups fat free milk

• 1
  Preheat oven to 375 degrees F.
• 2
  Spray large nonstick skillet with cooking spray. Add 1 tablespoon diet margarine and melt over medium heat. Add carrot, onion, zucchini, red pepper and parsley and sauté until vegetables are just tender, about 5-6 minutes. Stir in crabmeat. Transfer mixture to 9 inch pie plate that has been liberally coated with nonstick cooking spray.
• 3
  In medium size bowl, mix cracker meal with baking powder; stir to blend. Add white pepper. Using pastry cutter or two knives, cut in remaining 2 tablespoons diet margarine. Add egg substitute and milk and mix well. Pour mixture over vegetables/crab in pie plate.
• 4
  Bake quiche until golden and puffed, about 35 minutes. Let stand for 5 minutes before serving.

Ham And Cheese Frittata with a Mixed Green Salad

Ingredients:

 

1 head green leaf lettuce

 1/2 cup olive oil, divided

  1/4 cup vinegar

  1 can chickpeas,drained                                                                                                                            6 eggs

  1 cucumber

1 carrot 

1/4 pound sliced ham

 1/4 cup shredded mozzarella

6 eggs

1

Preheat the oven to 425˚.

2

Whisk the eggs together in a bowl. Slice the ham into ribbons.

3

Heat 2 tablespoons of olive oil in a cast-iron or other oven-safe skillet over medium heat. Pour the eggs into the pan and layer evenly with the ham, mozzarella, and pinches of kosher salt and freshly ground black pepper.

4

Cook for 4-5 minutes on the stovetop, then transfer to the oven. Bake in the oven for 8-10 minutes, until the eggs are fully cooked and the frittata begins to brown on top.

5

Let rest for 5 minutes before serving.

6

For the salad: Wash and dry the lettuce leaves, and tear into bite-size pieces. Wash, peel, and slice the carrots and cucumber, and drain the chickpeas. Whisk the vinegar and 1/3 cup olive oil together until emulsified, and season with salt and pepper to taste. Toss all ingredients together.

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Coconut Lime Mussels

Ingredients:

 

2 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

  2 shallots, minced

 2 cups dry white wine

  2 garlic cloves, minced

 1 cup unsweetened coconut milk

2 teaspoons peeled and grated fresh ginger

 2 2 1/2 lb mussels, scrubbed and debearded

2 teaspoons minced lemongrass

 2 tablespoons minced fresh flat-leaf (Italian) parsley or scallions

• 1
  In a large pot, heat the olive oil over medium-high heat. Add the shallots and sauté until translucent, about 2 minutes. Add the garlic, ginger, and lemongrass and stir to mix well. Simmer until fragrant, about 30 seconds. Stir in the lime juice. Add the wine and stir, using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pot.
• 2
  Bring the wine mixture to a boil and cook for about 2 minutes. Reduce the heat to medium and stir in the coconut milk. Add the mussels to the pot, discarding any that do not close to the touch, and stir gently to coat them with the liquid. Cover and cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed.
• 3
  Divide the mussels among warmed bowls and ladle in the hot broth. Garnish with the parsley or scallions and serve at once.

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Inside Out Lasagna

Ingredients:

 

8 ounces whole-wheat rotini, or fusilli

1/4 teaspoon freshly ground pepper

1 tablespoon extra-virgin olive oil

1 14-ounce can diced tomatoes with Italian herbs

  1 onion, chopped

 8 cups baby spinach

3 cloves cloves garlic, sliced

 1/2 teaspoon crushed red pepper, (optional)

8 ounces sliced white mushrooms, (about 3 1/2 cups)

3/4 cup part-skim ricotta cheese

1/2 teaspoon salt

• 1
  Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
• 2
  Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
• 3
  Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
• 4
  Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.

Lemon Meringue Roulade

Ingredients:

 

2 tsp cornstarch

1/2 tsp pure vanilla extract

5 large egg whites

 1 cup heavy cream

  1/2 tsp white wine vinegar

1 cup store-bought lemon curd

1 cup plus 2 tbsp sugar confectioner’s sugar, for sifting

• 1
  Preheat the oven to 350°F (180°C). Line a 10 1/2 × 15 1/2 in (27 × 39cm) pan with wax paper.
• 2
  Dissolve the cornstarch in 2 tbsp water in a small bowl. Cook in microwave oven on High about 20 seconds, until boiling; set aside. Beat the egg whites and vinegar with an electric mixer until soft peaks form. Gradually beat in the sugar until the whites are stiff and shiny. Beat in the cornstarch mixture and vanilla.
• 3
  Spread the mixture in the jelly roll pan. Bake about 15 minutes, until lightly browned. Let cool on a wire rack.
• 4
  Meanwhile, whip the cream until stiff. Fold in the lemon curd.
• 5
  Unmold the meringue on a another sheet of wax paper. Spread with the lemon cream. Starting at a long side, roll up the meringue. Transfer to a serving platter. Cover and refrigerate until serving. Sift confectioner’s sugar over the roulade and serve.

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

Recipe adapted from Nestle’s Very Best Baking

Makes 40 brownies as adapted

1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

Chocolate Raspberry Cobbler

Ingredients:

 

1

can (21 oz) raspberry pie filling

1

pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

3/4

cup butter or margarine, melted

Steps:

1 Heat oven to 350°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray. Spread pie filling in bottom of baking dish. Sprinkle cookie mix evenly over pie filling. Pour melted butter evenly over cookie mix. Using small metal spatula, gently spread melted butter over cookie mix just to cover the dry mix.

2 Bake 28 to 30 minutes or until topping is set. To serve warm, cool 15 minutes or serve at room temperature. Store covered in refrigerator.