Foodie Blogroll

Wednesday, May 30, 2012

Egg Florentine Pizza

When you desperate for a meal in minutes, this recipe from Hungry Girl is the perfect solution. Egg Florentine Pizza is full of four star flavor but doesn't require any complicated cooking methods (the entire recipe is made in the microwave!). The combination of eggs, spinach, and cheese creates a satisfying and tasty meal you can enjoy any time of the day.

Egg Florentine Pizza
Gluten Free
Serves 1

3/4 cup baby spinach
1/2 cup liquid egg substitute
1 light Swiss laughing cow cheese wedge
1 tsp Dijon mustard
1 tsp nonfat plain Greek yogurt
1 tsp lemon juice
1/4 tsp dried thyme
Salt and pepper

1. Spray a cereal bowl with nonstick spray. Place spinach in bowl and microwave for 30 seconds then blot off any excess moisture with a paper towel.

2. Add egg substitute to bowl. Add in cheese wedge as well, breaking it into small pieces as you do. Stir to evenly distribute ingredients.

3. Microwave for one minute. Stir to redistribute egg (center will most likely be liquid). Mash any large pieces of cheese with the back of our spoon.

4. Microwave for 1 minute more until mixture is set.

5. While eggs are cooking, stir together Dijon, yogurt and lemon juice in a small bowl until combined.

6. Once eggs are set, season with thyme and salt and pepper, to taste. Spread Dijon sauce on top.

Nutrition Information-- approximately 120 calories per serving

Tuesday, May 29, 2012

Thai Turkey Lettuce Cups

Thai Turkey Lettuce Cups is another phenomenal recipe from Giada DiLaurentiis' new cookbook. Unusual ingredients like lemongrass bring a different but delicious flavor blend to this ground turkey dish. It is an ideal recipe to make when you are short on time since it is a cinch to cook.

Thai Turkey Lettuce Cups
Gluten Free
Serves 4

1/3 cup lime juice (about 5 limes)
3 tbsp lemon juice (about 1 large lemon)
2 tbsp fish sauce (found in the Asian section of most supermarkets)
2 tbsp honey
2 garlic cloves, minced
1 (4 inch) piece of lemongrass, minced (about 1/4 cup)
1/2 of a jalapeño pepper, minced
1.5 lbs extra lean ground turkey
1/2 cup fresh basil, cut into strips
1 head butter or Boston lettuce, leaves separated
Salt and pepper

1. In a small bowl, whisk together the line juice, lemon juice, fish sauce, and honey to create the dressing.

2. Spray a large skillet with nonstick spray and heat to medium. Add the lemongrass and jalapeño. Cook until the vegetables begin to soften, about four minutes. Add the garlic and cook for a minute more.

3. Add the turkey to the pan and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about five minutes.

4. Add the dressing to the pan and cook for two minutes. Remove from the heat and stir in the basil. Season to taste with salt and pepper.

5. To serve, spoon the turkey mixture into the lettuce leaves. Garnish with additional basil if desired.

Nutrition Information--approximately 235 calories per serving (1/4 of the recipe)

Salsa Verde

Salsa Verde, a recipe from Cooking Light, is a great dish to make when you're bored with traditional salsa. Made with tomatillos, fresh herbs, chiles, and jalapeños, this salsa has a vibrant color and a subtle heat. It is also extremely versatile and can be used for topping chicken or fish or simply as a dip for chips. Don't worry if you've never worked with tomatillos before, you can find them in almost any supermarket. To prepare them, simply peel off the outer husks.

Salsa Verde
Gluten Free
Makes approximately 2.5 cups

8 tomatillos
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped
1/2 tsp salt
1 jalapeño, seeded and quartered
1 (4 oz) can diced green chiles, undrained

1. Discard husks and stems from the tomatillos. Combine tomatillos and remaining ingredients in a food food processor, pulse until coarsely chopped.

Nutrition Information-- approximately 25 calories per 1/4 cup of salsa

Monday, May 28, 2012

BBQ Chicken

This slow cooking BBQ chicken recipe from Hungry Girl is so scrumptious that it will shock you  It manages to turn average chicken breasts into something amazing but slowly simmering them in a delectable barbecue sauce. The end result is reminiscing of pulled pork and just as tasty.

BBQ Chicken
Gluten Free
Serves 7

1 cup crushed tomatoes
1/2 cup ketchup, check for gluten
2 tbsp + 2 tsp brown sugar, not packed
2 tbsp + 2 tsp apple cider vinegar
2 tsp garlic powder
1 tsp. hot sauce
1.5 lbs boneless skinless chicken breasts, halved lengthwise
Salt and Pepper
Optional--crushed red pepper flakes

1. Place all ingredients except for chicken in crock pot. Stir until mixed.

2. Season chicken on both sides with salt and pepper then add to crockpot. Stir mixture so that the chicken is submerged in sauce.

3. Cook on high 7-7.5 hours or on low 3-3.5 hours, until chicken is fully cooked and falls apart easily when picked up.

4. Use a slotted spoon to transfer chicken to a cutting board, leaving sauce in the crockpot. Use two forks to shred the chicken (use one fork to hold the chicken in the place and the other to scrape across the meat and shred it)

5. Return chicken to crock pot and stir to coat in the sauce. Let cookuntil chicken is heated through, a few more minutes.

Nutrition Information-- approximately 150 calories per serving ( 1/2 cup)

Sunday, May 27, 2012

Quinoa & Lentil Swiss Chard Rolls

Quinoa & Lentil Swiss Chard rolls were inspired by a recipe from Giada DiLaurentiis' new cookbook. The ingenious rolls are made up of  a protein packed quinoa and lentil filling that is rolled up in Swiss chard leaves similar to manicotti. The rolls are then smothered in tomato sauce and baked until perfection. Although the recipe may seem complex, it is really a cinch to throw together thanks to convenience ingredients like canned lentils.

Quinoa & Lentil Swiss Chard Rolls
Gluten Free
Serves 2

1 cup crushed tomatoes
1/2 tsp. Italian seasoning
1/2 tsp chili flakes, divided
4-5 large rainbow Swiss chard leaves
1/2 cup canned lentils, rinsed and drained
2/3 cup cooked quinoa
2 wedges light Swiss Laughing Cow cheese
1 packed cup baby spinach, chopped
1 tbsp nutritional yeast flakes
2 tbsp fresh basil, chopped
1/2 tsp garlic powder
1/2 tsp extra virgin olive oil
2 tsp balsamic vinegar
Salt and pepper

1. Preheat oven to 400 degrees. Spray an 8 or 9 inch square baking dish with nonstick spray.

2. In a small bowl, stir together crushed tomatoes, Italian seasoning, and 1/2 tsp chili flakes until combined. Set aside.

3. Bring a large pot of salted water to boil over high heat. Trim the thick stems off the bottom of the Swiss chard leaves and carefully cut each leaf in half.

4. Place the Swiss chard in the boiling water and cook for twenty seconds. Remove the leaves and rinse under cold water. Dry thoroughly with paper towels and set aside.

5. In a medium bowl, stir together lentils, quinoa, Laughing Cow, spinach, nutritional yeast, basil, garlic powder, olive oil, and balsamic. Mix until all ingredients are evenly incorporated. Season to taste with salt and pepper.

6. Spoon 1/2 cup of the seasoned crushed tomatoes onto the bottom of the baking dish.

7. Lay 8 Swiss chard pieces( if you have extra just choose the best ones) flat on a work surface. Place a scoop of the quinoa mixture onto the bottom of each leaf. Roll each one up tightly like a burrito and place seam side down in baking dish, nestling the rolls close together. Spread remaining 1/2 cup of crushed tomatoes on top.

8. Transfer dish to oven and bake rolls until heated through , 20-24 minutes.

Nutrition Information- approximately 240 calories per serving (1/2 the recipes)

Friday, May 25, 2012

Sweet Potato Nachos

Sweet potato nachos contain all the best attributes of nachos from the gooey cheese sauce to the crispy chips and all the wonderful layers in between. The difference  with this recipe is a few smart swaps that transform the nachos into a dish that is much healthier but still tastes amazing.

Sweet Potato Nachos
Gluten Free
Serves Two

2 small sweet potatoes (about 5 oz)
1.5 tsp chili powder, divided
1/2 cup canned lentils, drained and rinsed
1/2 tsp ground cumin
1/4 tsp paprika
1/2 cup fresh salsa
1.5 cups romaine lettuce, chopped
1 recipe Easy Breezy Cheesy sauce (see below)

1. Preheat oven to 400 degrees. Place a cooling rack on a rimmed baking sheet and spritz with nonstick spray.

2. Thinly slice sweet potatoes into rounds and place on cooling rack (the rack eliminates the need for flipping during the cooking process).

3. Spray tops of potatoes with nonstick spray. Season with 1/2 tsp of chili powder and salt and pepper to taste. Flip potatoes and repeat seasoning process.

4. Bake chips until crisp, 20-25 minutes.

5. While the chips bake, prepare cheese sauce according to recipe (see below). Keep cheese sauce warm over low heat until ready to use, stirring occasionally (add a splash of additional broth if necessary).

6. Place lentils in a small bowl. Season with 1/2 tsp of chili powder, cumin, paprika, and salt and pepper to taste. Use the back of the spoon to mash lentils until nearly smooth. Cover lentils and microwave until heated through, 30-45 seconds. Cover and microwave salsa until heated through as well.

7. To build nachos-- divide chips between two plates in an even layer. Top each plate with lentils followed by the salsa than. evenly distribute lettuce between portions. Finally, drizzle each plate with cheese sauce.

Easy Breezy Cheezy Sauce--
Gluten Free

Two Servings

3 tbsp. nutritional yeast
1 tbsp. gluten-free all purpose flour
1/2 tsp. garlic powder
1/8 tsp.ground turmeric
1/2 cup vegetable broth
1/4 tsp. dijon mustard
1/8 tsp. salt

1. Place the nutritional yeast, flour, garlic powder, salt, and turmeric in a bowl and mix well.

2. Add the broth and mix well with a whisk to remove any lumps.

3. Once mixture is smooth, pour into a small saucepan.

4. Turn up the heat to medium-high and cook, stirring often, for about 5 minutes.

5. Once it comes to boil, reduce the heat to a simmer (sauce should be thickening and bubbling). Cook for another 5 minutes, stirring almost constantly, until it has a thick, smooth, melted cheese consistency.

6. Stir in the mustard and taste for salt.

Thursday, May 24, 2012

Cinnamon Cheesecake Fondue

Cheesecake fondue is the perfect item to serve at a casual dinner party- it is easy, tasty and the majority of it can be done ahead of time. Not to mention that this recipe from Joy Bauer is something fun and interactive for guests to participate in.

Cinnamon Cheesecake Fondue
Gluten Free
Serves Four

4 oz (1/2 cup) low fat cream cheese, at room temperature
3/4 cup nonfat sour cream
2 tbsp packed brown sugar
1 tsp ground cinnamon
1/4 tsp pure vanilla extract
Cut fresh fruit ( apples, pears, strawberries, peaches, etc)
Optional-- additional dippers such as gluten free angel food cake or chocolate

1. Combine all the ingredients except the fruit in a medium bowl, mixing hem vigorously with a whisk until completely smooth. For best results, refrigerate for at least 30 minutes prior to serving.

2. Serve with fresh fruit ( and any desired optional dippers).

Nutrition Information-- 129 calories per serving of fondue( 1/4 cup) not including dippers

Tuesday, May 22, 2012

Salmon Croquettes with Sesame Ginger Dip

Salmon Croquettes are the ideal way to dress up canned salmon so you can enjoy salmon on any budget. The humble salmon becomes a star when mixed with a few ingredients, formed into patties and baked to crisp, golden perfection. A scrumptious ginger sesame dip is the ultimate finishing touch for this deceptively simple dish.

Salmon Croquettes
Gluten Free
Makes 4 Croquettes (2 servings)

2 slices light gluten free sandwich bread, toasted
1 (5oz) can salmon, drained
2 tbsp+ 2 tsp liquid egg substitute
3/4 tsp chives
2 tbsp + 2 tsp canned water chestnuts, drained and finely chopped
3/4 tsp dried parsley
Freshly ground black pepper, to taste
1 recipe Ginger sesame dipping sauce (recipe below)

1. Tear bread into pieces and place in a small food processor. Pulse until mixture is the consistency of bread crumbs. Set aside.

2. Use a fork to flake salmon into a small bowl. Add the egg substitute and mix well.

3. Stir in chives, water chestnuts, parsley, black pepper, and homemade bread crumbs. Mix well.

4. Preheat broiler to 425 degrees. Spray a slotted broiler pan with nonstick spray.

5. Divide salmon mixture into 4 equal sections. Form each section into a flat patty and place on broiler pan.

6. Broil croquettes until golden and crispy on the outside, 8-10 minutes.

7. Serve croquettes with ginger-sesame sauce on the side for dipping.

Nutrition Information-- 153 calories per serving ( 2 croquettes & 1/2 of the dipping sauce)

Ginger Sesame Dipping Sauce
Gluten Free
Serves 2

1/4 cup nonfat plain Greek yogurt
2 tsp fresh ginger, finely grated
1/2 tsp toasted sesame oil
1.5 tsp gluten free soy sauce
Sriracha hot sauce, to taste

1. Add all ingredients to a small bowl. Whisk until smooth.

Nutrition Information--28 calories per serving (1/2 of the recipe)

Sunday, May 20, 2012

Spice Rubbed Tilapia

This recipe provides a simple yet scrumptious way to cook tilapia. Although it sometimes gets a bad reputation for being bland this method of prepartion allows the tilapia to shine with distinct flavor. Best of all, your dinner will be ready to eat in a matter of minutes.

Spice Rubbed Tilapia
Gluten Free
Serves 1

One (4-6 oz) tilapia filet
1-2 tbsp. Spicy Seasoning Blend

1. Preheat oven to 400 degrees. Spray a small baking dish with nonstick spray.

2. Liberally rub both sides of tilapia with seasoning blend and place in baking dish.

3. Bake until fish flakes easily with a fork, 12-14 minutes.

Nutrition Information--approximately 100 calories per serving

*Spicy Seasoning Blend Recipe---

Spicy Seasoning Blend

This versatile and dynamic seasoning blend makes the perfect dry rub for anything from tilapia to chicken. You will be amazed how much extra flavor the seasoning can add to a simple ingredient.

Spicy Seasoning Blend
Gluten Free

2 tbsp. chili powder
1 tbsp. ground coriander
1 tbsp. ground cumin
1/2 tbsp. paprika
1/2 tbsp. garlic powder
1 tbsp. dried parsley
2 tsp. dried oregano
2 tsp. dried thyme
1 tsp. cayenne
1 tsp. ground cinnamon

1. Stir together all ingredients until evenly combined. Store in an airtight jar or container.

Monday, May 7, 2012

Guacamole Reinvented

Don't be afraid of the unique ingredient combinations in this deconstructed guacamole recipe from Vegetarian Times. The ingredients actually work together wonderfully and form a delightful range of tastes from crunchy to peppery to creamy and everything in between. The fusion of flavors also creates a spectacular blend of colors that are perfectly presented in the avocado shells.

Guacamole Reinvented
Gluten Free
Serves Two

1 small avocado
1 small orange
5-6 radishes, diced
1/3 cup romaine lettuce, finely chopped
1 tbsp. lime juice
1-2 tbsp. fresh parsley, chopped

1. Halve & pit avocado. Score each avocado half with a paring knife 7 times lengthwise and 7 times crosswise to form a dice (don't worry if it's not exact). Use a large spoon to scoop out avocado pieces and place in a medium bowl. Reserve avocado shells.

2. Use a knife to cut peel and pith from orange, then slice into 4 slices. Cut each orange slice into 6 small triangular pieces. Add to bowl with diced avocado.

3. Add radishes, romaine, lime juice, and parsley to bowl. Gently mix ingredients together.

4. Scoop avocado mixture into reserved avocado shells. Serve immediately.

Nutrition Information-- approximately 130 calories per serving

Sunday, May 6, 2012

BBQ Grilled Salmon

In BBQ Grilled Salmon, a quick spice rub transforms ordinary salmon into a flavor packed surprise. This recipe, adapted from Cooking Light, is the perfect fish for any summer cookout or party. You could even make extra of the spice rub and store it in a sealed container so you are always prepared. This rub would taste great on almost everything from fish to chicken to pork.

BBQ Grilled Salmon
Gluten Free
Serves Four

1 & 1/3 lb. wild Alaskan Salmon
BBQ Spice Rub-
3/4 tsp. kosher salt
3/4 tsp. brown sugar
1/2 tsp. ground cumin
1/2 tsp. ground thyme
1/2 tsp. paprika
1/4 tsp. ground black pepper
1/4 tsp. chili powder
dash of ground cinnamon

1. Preheat outdoor grill or indoor grill pan to medium high heat. (If you are using outdoor grill, brush grill rack lightly with vegetable oil. If you are using grill pan, spritz with nonstick spray).

2. In a small bowl, stir together all of the spice rub ingredients.

3. Cut salmon into 4 portions, then use your hands to rub salmon filets liberally with spice rub.

4. Place salmon on grill, skin side down. Grill 4 minutes, then flip and grill until fish is cooked through and flakes easily (about 3-4 minutes more).

Nutrition Information--approximately 225 calories per serving

Thursday, May 3, 2012

Cali-Fresh Wrap

Straight from The West Coast
This flavorful wrap inspired by a Candice Kumai recipe, is a welcome change from the traditional sandwich . The wrap doesn't use a ton of ingredients but instead relies on fresh ingredients that  are rich with flavor to create a wonderful wrap that is a delight to eat.

Cali-Fresh Wrap
Gluten Free
Serves 1

1 tbsp. avocado, diced
1 wedge Laughing Cow Light Sundried Tomato & Basil Cheese, room temperature
1 gluten free flatbread or wrap
1/4 of a zucchini, sliced into lengthwise planks
handful of fresh spinach leaves
1.5 tsp. soy sauce
1.5 tsp. lemon juice

1. Place avocado and Laughing Cow in a small bowl. Use a fork to mash until smooth.

2. Lay flatbread on a cutting board and spread evenly with avocado mixture. Arrange zucchini slices in a row down the middle of the flatbread. Top zucchini with spinach.

3. Sprinkle soy sauce over spinach, then sprinkle with lemon juice.

4. Roll up flatbread tightly then slice in half diagonally.

Nutrition Information--approximately 190 calories per wrap

Wednesday, May 2, 2012

Sesame Brussels Sprouts & Asparagus Saute

Asian Flair
If you're tired of having the same old side dish every night, then it's time to try this tasty vegetable saute.  In this recipe, Brussels sprouts and asparagus are slowly cooked until crispy perfection in a delicious blend of soy sauce and mirin. Finishing the vegetables with sesame seeds and balsamic adds the perfect ending to this terrific side dish.

Sesame Brussels Sprouts & Asparagus Saute
Gluten Free
Serves Two

1/2 of a garlic clove, minced
1/2 tsp mirin (you can find this in the Asian section of most supermarkets)
1/2 tsp. gluten free soy sauce
8 Brussels sprouts, peel off any loose outer leaves and thinly slice lengthwise
3 asparagus spears, cut into 2 inch pieces
1/2 tsp. sesame seeds, toasted
red chili flakes, to taste
balsamic vinegar

1. Spray a small skillet with nonstick spray and heat to medium low heat.

2. Saute garlic until fragrant, about 30 seconds.

3. Add mirin, soy sauce, Brussels sprouts, and asparagus. Saute for 10-12 minutes until vegetables are golden brown and caramelized. (add water 1 tbsp at a time if vegetables begin to scorch).

4. Remove from heat and toss with toasted sesame seeds. Drizzle with balsamic vinegar.

Nutrition Information--approximately 100 calories per serving

Tuesday, May 1, 2012

Mediterranean Tilapia Sandwich

Fish Upgrade
The Mediterranean Tilapia Sandwich is like an elegant upgrade to the common tuna sandwich. Tender tilapia is flaked and then combined with a flavor packed yogurt and herb mixture. The taste is much more sophisticated than the average sandwich yet amazingly it requires very little effort. This ingenious sandwich is a variation of a recipe from Giada DiLaurentiis' new cookbook.

Mediterranean Tilapia Sandwich
Gluten Free
Serves 1

1 (4 oz) tilapia filet
1 gluten free hamburger roll (or 2 slices gluten free sandwich bread), toasted
1 tbsp. nonfat Greek yogurt
2 sundried tomato halves, reconstituted and chopped
1 tbsp. fresh basil, chopped
1/2 tbsp. fresh parsley, chopped
1 tsp. capers, drained and mashed with a fork
1/4 of a lemon, zested
1/2 cup packed arugula
salt and pepper

1. Preheat oven to 450 degrees.

2. Spray a small baking dish with nonstick spray and add tilapia to dish. Spray tilapia with nonstick spray. and season with a pinch of salt and pepper

3. Bake 10-12 minutes or until cooked through and the the fish flakes easily with a fork.

4. Meanwhile, combine yogurt, sundried tomatoes, basil, parsley, and lemon zest in a small bowl.

5. Add fish to yogurt mixture, flaking and mixing with a fork. Mix until all ingredients are evenly combined.

6. Spoon onto bottom half of bun and top with arugula. Add top half of bun and enjoy!

Nutrition Information--approximately 210 calories per sandwich