Roasted Vegetable Biscuit Bake
Prep Time:40 min |
Start to Finish:10 hr 5 min |
makes:12 |
| Biscuits | |
| 3 1/3 | cups Bisquick Heart Smart® mix |
| 1 | cup fat-free (skim) milk |
| 1 1/2 | teaspoons dried rosemary leaves, crumbled |
| 2 | cloves garlic, finely chopped |
| Roasted Vegetables | |
| 5 | small fresh portabella or regular white mushrooms, sliced |
| 1 | medium red bell pepper, sliced |
| 1 | medium yellow or green bell pepper, sliced |
| 1 | small zucchini, thinly sliced |
| 2 | tablespoons olive or vegetable oil |
| Strata | |
| 4 | eggs |
| 3 | cups fat-free (skim) milk |
| 1 | teaspoon pepper |
| 8 | medium green onions, sliced (1/2 cup) |
| 1 1/2 | cups shredded reduced-fat Monterey Jack cheese (6 oz) |
| 1. | Heat oven to 450°F. In large bowl, stir biscuit ingredients until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased cookie sheet. |
| 2. | Bake 8 to 10 minutes or until golden. Meanwhile, in ungreased 15x10- or 13x9-inch pan, toss roasted vegetable ingredients until evenly coated with oil; arrange in single layer. |
| 3. | After removing biscuits from oven, bake vegetables 15 to 20 minutes, stirring occasionally, until crisp-tender. Cover vegetables; refrigerate until needed. Meanwhile, in large bowl, beat eggs, milk and pepper with wire whisk or electric mixer on low speed until blended. |
| 4. | Break biscuits into random-sized pieces; spread in ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle with onions and cheese. Pour egg mixture over biscuits. Cover; refrigerate at least 4 hours but no longer than 24 hours. |
| 5. | When ready to bake, heat oven to 350°F. Stir biscuit mixture in dish. Top with vegetables. Bake 1 hour to 1 hour 10 minutes or until edges are golden brown and knife inserted in center comes out clean. Serve warm. |
| High Altitude (3500-6500 ft): Increase milk in strata to 3 1/3 cups. In step 5, bake biscuit mixture 1 hour before topping with vegetables. After adding vegetables, bake 10 to 25 minutes longer. | |
Nutritional Information
1 Serving: Calories 260 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 80mg; Sodium 460mg; Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 9g); Protein 12g Percent Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 35%; Iron 10% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
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| Course: snacks POINTS® Value: 2 Servings: 8 Preparation Time: 15 min Cooking Time: 6 min Level of Difficulty: Easy |
Ingredients
| 13 1/2 fl oz light coconut milk, about 1 3/4 cups | |
| 2 Tbsp cilantro, fresh, chopped, or to taste | |
| 1 Tbsp dark brown sugar | |
| 1 1/2 tsp red curry paste, Thai-variety | |
| 1 tsp ginger root, fresh, grated | |
| 1 tsp lime zest | |
| 3/4 tsp table salt | |
| 2 spray(s) cooking spray | |
 | 1 pound(s) uncooked boneless, skinless chicken breast, pounded thin, cut crosswise on the diagonal into 16 strips |
Instructions
- In a medium bowl, whisk together coconut milk, cilantro, sugar, curry paste, ginger, lime zest and salt until blended; set 1 cup of coconut milk mixture aside for dipping sauce.
- Transfer remaining coconut milk mixture to a resealable plastic food storage bag (or shallow glass container with cover). Add chicken to bag (or container), seal and turn to coat; refrigerate at least 1 hour or up to 3 hours.
- Meanwhile, soak sixteen 18-inch wooden skewers in water for 20 to 30 minutes(to prevent scorching).
- Preheat broiler. Line a broiler pan rack with nonstick aluminum foil (or use a nonstick baking sheet coated with cooking spray).
- Remove chicken from marinade; discard marinade. Thread one piece of chicken onto each skewer and place on prepared pan; coat with cooking spray. Broil, turning once, until chicken is cooked through, about 5 to 6 minutes.
- Meanwhile, bring reserved sauce to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to 1/2 cup, about 5 minutes. Arrange skewers on serving platter. Spoon sauce into a bowl for dipping. Yields 2 skewers and about 1 tablespoon of sauce per serving.
Notes
- Cook the chicken on an outdoor grill or grill pan for attractive grill marks.
Dijon-Roasted New Potatoes
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| Course: side dishes POINTS® Value: 3 Servings: 4 Preparation Time: 10 min Cooking Time: 35 min Level of Difficulty: Easy Works with Simply Filling |
Ingredients
| 1 spray(s) cooking spray | |
| 2 Tbsp Dijon mustard | |
| 1 tsp olive oil | |
| 3/4 tsp paprika | |
| 1/2 tsp table salt | |
| 1/4 tsp dried thyme | |
| 1/4 tsp black pepper | |
| | 1 1/2 pound(s) uncooked new potatoes, red or white, quartered or halved |
Instructions
- Preheat oven to 425°F. Coat a 9- X 13-inch baking dish with cooking spray.
- In a large bowl, whisk together mustard, oil, paprika, salt, thyme and pepper; add potatoes and stir to coat.
- Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 to 20 minutes more. Yields about 1 1/4 cups per serving.
Notes
- If your potatoes do not get crispy enough, coat them with cooking spray and then bake them for a few more minutes.
Spinach Frittata with Creole Sauce
Explore the flavors of France, Spain and Africa with the zesty Creole Sauce topping this classic spinach frittata. From eatbetteramerica.
Prep Time:35 min |
Start to Finish:35 min |
makes:4 servings |
| Sauce | |
| 1 | large tomato, coarsely chopped (1 cup) |
| 1 | small onion, chopped (1/4 cup) |
| 2 | tablespoons sliced celery |
| 1/4 | teaspoon paprika |
| 1/8 | teaspoon pepper |
| 1/8 | teaspoon red pepper sauce |
| Frittata | |
| 2 | teaspoons canola or soybean oil |
| 1 | small onion, chopped (1/4 cup) |
| 1 | box (9 oz) Green Giant® frozen spinach, thawed, drained |
| 1 1/2 | cups fat-free egg product |
| 1/2 | teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 2 | tablespoons shredded reduced-fat mozzarella cheese |
| 1. | In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until thickened. Keep warm. |
| 2. | In 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 2 minutes, stirring occasionally. Add spinach; cook 2 to 4 minutes, stirring constantly, until spinach is thoroughly heated. |
| 3. | In small bowl, beat egg product, thyme, salt and pepper; pour over spinach. Cover; cook over medium-low heat 5 to 7 minutes or until eggs are set and light brown on bottom. Sprinkle with cheese. Cut into wedges. Serve with sauce. |
Nutritional Information
1 Serving: Calories 120 (Calories from Fat 30); Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 320mg; Total Carbohydrate 9g (Dietary Fiber 3g, Sugars 4g); Protein 13g Percent Daily Value*: Vitamin A 130%; Vitamin C 8%; Calcium 15%; Iron 15% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
Whole-Grain Raspberry French Toast
French toast is always welcome at brunch! Homemade raspberry topping makes this dish extra special. From eatbetteramerica.
Prep Time:20 min |
Start to Finish:20 min |
makes:2 servings |
| Topping | |
| 3 | tablespoons Cascadian Farm® organic raspberry fruit spread |
| 1 | cup Cascadian Farm® frozen organic raspberries |
| 1 | tablespoon finely chopped crystallized ginger or 1/4 teaspoon ground ginger |
| French Toast | |
| 1/2 | cup fat-free egg product or 2 eggs |
| 1/4 | cup fat-free (skim) milk |
| 2 | teaspoons sugar |
| 1 | teaspoon vanilla |
| 1/4 | teaspoon ground cinnamon |
| 3 | slices white whole-grain bread, each cut in half diagonally |
| 1. | In small saucepan, heat fruit spread and raspberries over low heat until warm, stirring occasionally. Remove from heat. Stir in ginger. |
| 2. | In shallow bowl, beat egg product, milk, sugar, vanilla and cinnamon with wire whisk until blended. |
| 3. | Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Dip each slice of bread into egg mixture, turning to coat both sides; let stand in egg mixture to soak 30 to 60 seconds. Place on griddle; cook 4 to 6 minutes, turning once, until golden brown on both sides. Top each serving with fruit spread mixture. |
| High Altitude (3500-6500 ft): No change. | |
Nutritional Information
1 Serving: Calories 350 (Calories from Fat 25); Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 360mg; Total Carbohydrate 65g (Dietary Fiber 14g, Sugars 31g); Protein 14g Percent Daily Value*: Vitamin A 8%; Vitamin C 30%; Calcium 15%; Iron 20% Exchanges: 2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 1 Very Lean Meat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
Blueberry-Pecan Pancakes
You can make these delicious pancakes with either fresh or frozen blueberries. From Prevention Healthy Cooking.
prep time:10 min |
start to finish:30 min |
makes:12 servings |
| 1 | cup Gold Medal® unbleached or all-purpose flour |
| 1/2 | cup whole-wheat flour |
| 1/2 | cup oat bran |
| 1/2 | cup chopped pecans |
| 1 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1/4 | cup molasses |
| 1 | cup boiling water |
| 1 | cup fat-free vanilla yogurt |
| 2 | large eggs |
| 1 | tablespoon canola oil |
| 1 | cup fresh blueberries or Cascadian Farm® frozen organic blueberries |
| 1. | Coat a large nonstick skillet with cooking spray and set over medium heat. |
| 2. | In a small bowl, combine unbleached or all-purpose flour, whole-wheat flour, oat bran, pecans, baking soda, and salt. |
| 3. | In a large bowl, combine molasses and water. Stir in yogurt, eggs, and oil. Pour molasses mixture into flour mixture. Mix just until moistened. Gently stir in blueberries. Pour batter by 1/3 cupfuls into the skillet, making a few at a time. Cook 2 to 3 minutes, or until bubbly and edges look dry. Turn and cook 1 minute, or until underside is golden. Serve immediately |
Nutritional Information
1 Serving: Calories 170 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 35mg;Sodium 180mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 9g); Protein 5g Percent Daily Value*: Vitamin A0%; Vitamin C 0%; Calcium 6%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
| ©Copyright 2009, Rodale, Inc. |
Dinner
Slow Cooker Beef Stew with Shiitake Mushrooms
prep time:20 min |
start to finish:8 hr 20 min |
makes:8 servings |
