Tuesday, March 19, 2013

Shepherd's Pie


Shepherd's Pie is one of those meals that gives you warmth when you are ready for the gray cold of winter to end. This one is adapted from a Food Network recipe. I reduced the fat and upped the herbs a little. If you want to go traditional, use lamb, but lean ground beef will have significantly less fat.

Get my version of this recipe here.


Thursday, September 13, 2012

Rotini with Spinach Sauce


From a Food Network recipe, this was very easy to make, wonderfully quick for a weeknight meal, and delicious. I may add a little pancetta or bacon next time, but not too much, because this recipe is low calorie and low fat, so guilt free as it is. 

Makes 6 servings.

Rotini with Spinach Sauce:

Ingredients:
1 pound whole wheat or multi grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced fat cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan

Directions:
Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Nutrition information from Food Network:
Serves: 6; Calories: 326; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein:15 grams; Total carbohydrates: 61 grams; Sugar: 0 grams; Fiber: 8 grams; Cholesterol: 11 milligrams; Sodium: 367 milligrams


Friday, May 25, 2012

Apple-Cabbage Slaw

Apple-Cabbage Slaw is a great alternative to those heavy cream slaws. Try this version for your Memorial Day holiday grilling! Based on a Cooking Light recipe, it uses non-fat Greek yogurt and low-fat sour cream to make 8 big, guilt-free servings.

Ingredients:

  • cups very thinly sliced cabbage
    2 cups Fuji or Red Delicious apple (about 1 pound), julienne
    1/2 cup chopped green onions
    1/4 cup chopped fresh flat-leaf parsley
    1/4 cup low-fat sour cream
    1/2 cup plain fat-free Greek yogurt
    2 tablespoons cider vinegar
    2 tablespoons brown sugar
    1/4 teaspoon salt
    1/8 teaspoon pepper

  • Directions
  • Combine first 4 ingredients in a bowl; toss well. Combine sour cream and next 5 ingredients (sour cream through pepper); add to cabbage mixture, stirring to coat.


Related Posts with Thumbnails