I am obsessed with caprese salad. Big chunks of mozzarella, tomatoes and my favorite herb - basil! Yum! Traditionally caprese salad is made by layering big slices of tomato, cheese and basil leaves, then drizzled with olive oil. However, I wanted a recipe that would be easy to take to a potluck or barbecue, and would be easy to eat. So here's my "remixed" version. It is not terribly healthy, although by using a vinegarette instead of just straight olive oil, you get a lot of flavor without eating as much oil!
Remixed Caprese Salad
2 c. basil leaves, washed
2 c. grape tomatoes
1 lb of mozzerella
Vinegarette:
1 c. basil leaves, washed (in addition to the 2 c. above, 3 c. total)
1 garlic clove
3 Tbsp. balsamic vinegar
3 Tbsp. water
7 Tbsp. olive oil
salt and pepper to taste
Rip (or chop) the basil leaves and chop the mozzerella into small (1/2 inch) cubes. Put basil, tomatoes and mozzerella into bowl and toss together.
Using a blender or small food processor, puree basil leaves, garlic clove, balsamic vinegar, water, olive oil and salt and pepper together until fairly smooth.
Pour vinegarette over basil, tomatoes and mozzerella mixture and toss gently. Let sit for a half hour to marinate! Serve!
This is great with steaks or chicken. Or in the middle of the night with a spoon. Whatever works for you... :D
Wednesday, February 1, 2012
Sunday, September 25, 2011
Healthy Zuppa Toscana
Zuppa Toscana (you know, the wonderful white soup at Olive Garden with potatoes and sausage) is one of my favorite things. But now that I don't eat gluten, I can't eat it anymore. There are many "cheater" recipes online and over the last two years, we've tried a few, then made several tweaks of our own. The original soup is actually not terrible for you (170 calories per bowl), but we've made some healthy changes to it. We use half and half instead of cream and low-fat Jimmy Dean sausage. Here you go! Enjoy!
Hilary's Healthy Zuppa Toscana (and its gluten-free!)
1 lb. low-fat Jimmy Dean sausage
1/2 lb. bacon - chopped
2 qt. water
4 cans broth (or I use 4 cups water + 4 chicken bouillon cubes in addition to the 2 qt water)
2-3 russet (or red) potatoes - cubed
4-5 garlic cloves - crushed and coarsely chopped
1 med. onion - chopped
2 cups (or more, we use a whole head) of coarsely chopped kale
1 cup half and half
salt and pepper
crushed red pepper flakes (if you like a little punch)
In a BIG stockpot (this recipe has 13 cups of liquid), brown sausage and bacon. Once cooked, remove from pan and set in a bowl with a paper towel in it (to soak up excess fat).
Put water, broth, potatoes, garlic, and onion in pot. Simmer over medium heat until potatoes are tender.
Add bacon and sausage. Simmer 5-10 minutes (depending on how impatient you are).
Add kale, half and half and two or three dashes of crushed red pepper flakes to pot, simmer for 5-10 minutes (depending on how soft you like the kale).
Season with lots of salt and pepper.
This makes a HUGE pot of soup, which rocks because it tastes better as it sits in the fridge. Yum, leftovers! Or it can serve 12 all at once!
Hilary's Healthy Zuppa Toscana (and its gluten-free!)
1 lb. low-fat Jimmy Dean sausage
1/2 lb. bacon - chopped
2 qt. water
4 cans broth (or I use 4 cups water + 4 chicken bouillon cubes in addition to the 2 qt water)
2-3 russet (or red) potatoes - cubed
4-5 garlic cloves - crushed and coarsely chopped
1 med. onion - chopped
2 cups (or more, we use a whole head) of coarsely chopped kale
1 cup half and half
salt and pepper
crushed red pepper flakes (if you like a little punch)
In a BIG stockpot (this recipe has 13 cups of liquid), brown sausage and bacon. Once cooked, remove from pan and set in a bowl with a paper towel in it (to soak up excess fat).
Put water, broth, potatoes, garlic, and onion in pot. Simmer over medium heat until potatoes are tender.
Add bacon and sausage. Simmer 5-10 minutes (depending on how impatient you are).
Add kale, half and half and two or three dashes of crushed red pepper flakes to pot, simmer for 5-10 minutes (depending on how soft you like the kale).
Season with lots of salt and pepper.
This makes a HUGE pot of soup, which rocks because it tastes better as it sits in the fridge. Yum, leftovers! Or it can serve 12 all at once!
Wednesday, November 17, 2010
time flies...
I realized that its already November and my last post was in September! Wow! Time has been flying by quickly. I recently got a job that eats up several nights a week, so I've been cooking less. I also stopped eating gluten a few months ago, which limits what I eat.
That being said, the holidays are coming up and since I'll be cooking more to make many of my favorite meals gluten-free (goodbye stuffing, pie crust and cream of anything soup), I will make sure to post some new recipes as I step back into the kitchen!
P.S. I'm glad to see people have been trying the recipes and liking them! Great!
That being said, the holidays are coming up and since I'll be cooking more to make many of my favorite meals gluten-free (goodbye stuffing, pie crust and cream of anything soup), I will make sure to post some new recipes as I step back into the kitchen!
P.S. I'm glad to see people have been trying the recipes and liking them! Great!
Friday, September 17, 2010
Amazing Citrus Slaw
OMG! This was so amazing and healthy! You also only need 3 ingredients from the store (oranges, a mango and coleslaw mix). I made it and my mom, husband and I ate the whole bowl! Even my 2-year-old daughter loved it! I'm totally going to make this for our next potluck. I made a few changes to the original recipe and I think next time I'm going to add some sort of nuts to add some crunch (cashews maybe?). Either way, it is wonderful.
As far as serving sizes, this made about 4 servings. I would definitely double it if making it for more people.
Amazing Citrus Slaw
1 10 oz. bag of coleslaw mix (shredded cabbage)
1 mango, seeded, peeled, cut into small chunks
1 can of mandarin oranges (with about half of the liquid) **I didn't have oranges, so I used two of my daughter's diced peaches cups including the liquid.
4 Tbsp. light mayo
Salt
Pepper
Mix coleslaw, mango, oranges (or peaches), mango and mayo in a bowl. Season with salt and pepper!
We served this with grilled salmon. Yum!
Done! Easy! Enjoy! :)
As far as serving sizes, this made about 4 servings. I would definitely double it if making it for more people.
Amazing Citrus Slaw
1 10 oz. bag of coleslaw mix (shredded cabbage)
1 mango, seeded, peeled, cut into small chunks
1 can of mandarin oranges (with about half of the liquid) **I didn't have oranges, so I used two of my daughter's diced peaches cups including the liquid.
4 Tbsp. light mayo
Salt
Pepper
Mix coleslaw, mango, oranges (or peaches), mango and mayo in a bowl. Season with salt and pepper!
We served this with grilled salmon. Yum!
Done! Easy! Enjoy! :)
Thursday, August 5, 2010
Healthy Sausage and Lentil Soup
Here is an amazing recipe for a sausage and lentil soup. It was seriously one of the best soups I've ever made! And it's got low-fat sausage and no thickening agent, so its healthy!
4 cups of water and 4 chicken bouillon cubes
3 1/2 cups of water
1 cup dried brown lentils, rinsed
3 stalks of celery, sliced
1/3 of a bag of baby carrots, cut into quarters
1/2 teaspoon dried thyme, crushed
1/8 teaspoon cayenne pepper
3 cloves garlic, minced
1 pound of Jimmy Dean reduced-fat pork sausage
1/2 of a bunch of green onions, chopped into slices
1. Put water, bouillon cubes, lentils, celery, carrots, thyme, cayenne pepper and garlic into a big stockpot. Bring to boiling, then let simmer over medium-heat for about 20 minutes. Add sausage (since its in a tube, I mushed it with my hands into small chunks as I dropped it into the pot) and green onions and cook for 5-10 minutes more (until everything is soft and sausage is cooked).
2. Serve!
So easy!!!!! It was soooo flavorful, and about 250 calories a bowl!
4 cups of water and 4 chicken bouillon cubes
3 1/2 cups of water
1 cup dried brown lentils, rinsed
3 stalks of celery, sliced
1/3 of a bag of baby carrots, cut into quarters
1/2 teaspoon dried thyme, crushed
1/8 teaspoon cayenne pepper
3 cloves garlic, minced
1 pound of Jimmy Dean reduced-fat pork sausage
1/2 of a bunch of green onions, chopped into slices
1. Put water, bouillon cubes, lentils, celery, carrots, thyme, cayenne pepper and garlic into a big stockpot. Bring to boiling, then let simmer over medium-heat for about 20 minutes. Add sausage (since its in a tube, I mushed it with my hands into small chunks as I dropped it into the pot) and green onions and cook for 5-10 minutes more (until everything is soft and sausage is cooked).
2. Serve!
So easy!!!!! It was soooo flavorful, and about 250 calories a bowl!
Friday, July 16, 2010
Heavenly Bread Pudding
This is such an amazing recipe. It made amazing bread pudding, which I then topped with a homemade vanilla sauce. The best part? One serving of this pudding with the sauce on top only has 6 grams of fat! Pretty awesome for a super filling dessert!
I got the original recipe from my Better Homes and Gardens cookbook (which is seriously worth buying, I LOVE it!). Here's the link: http://www.bhg.com/recipe/desserts/bread-pudding/
4 beaten eggs
2-1/4 cups milk*
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon finely shredded orange peel (optional)
1/2 teaspoon ground cinnamon
4 cups dry French bread cubes or regular bread cubes (6 to 7 slices bread)* *
1/3 cup dried cherries or cranberries, or raisins (we tried raisins and meh, I could have taken or left them)
*The recipe just said "milk," and we had whole milk for our toddler and 1%. I used 1 1/2 cups of whole milk and 3/4 cup of 1% milk. I think using 2% for the whole thing would be best!
**To dry bread, start with fresh bread cubes; place in a large shallow baking pan and bake in a 350 degree F oven about 10 minutes, stirring twice.
1. In a large bowl beat together eggs, milk, sugar, vanilla, orange peel (if desired), and cinnamon. In an ungreased 2-quart square baking dish toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture. Press lightly with back of large spoon to moisten all bread.
2. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. Serve with Vanilla Sauce.
3. Makes 8 servings, 191 cal. per serving, 4 g of fat per serving.
Vanilla Sauce:
(takes about 10 minutes, I started it about 10 minutes before the bread pudding was done baking)
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water (or just really really warm works)
2 tablespoons butter
1 teaspoon vanilla extract
dash of salt
1. In a medium saucepan, stir together sugar and cornstarch. Slowly stir in boiling/hot water. Cook over medium heat until mixture is gently boiling. Boil for 5 minutes; remove from heat. Stir in butter, vanilla, and salt. Serve over bread pudding! Yum!
2. Makes 1 1/4 cups sauce, 63 cal. per serving, 2 g fat per serving.
The best part of this recipe was that the calories are pretty low considering a good dessert can have 300 or 400 calories easily. And it was so filling, I ate one piece and was stuffed!
Enjoy!
PS A scone recipe is one the way courtesy of my sister-in-law! I'll post it soon!
I got the original recipe from my Better Homes and Gardens cookbook (which is seriously worth buying, I LOVE it!). Here's the link: http://www.bhg.com/recipe/desserts/bread-pudding/
4 beaten eggs
2-1/4 cups milk*
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon finely shredded orange peel (optional)
1/2 teaspoon ground cinnamon
4 cups dry French bread cubes or regular bread cubes (6 to 7 slices bread)* *
1/3 cup dried cherries or cranberries, or raisins (we tried raisins and meh, I could have taken or left them)
*The recipe just said "milk," and we had whole milk for our toddler and 1%. I used 1 1/2 cups of whole milk and 3/4 cup of 1% milk. I think using 2% for the whole thing would be best!
**To dry bread, start with fresh bread cubes; place in a large shallow baking pan and bake in a 350 degree F oven about 10 minutes, stirring twice.
1. In a large bowl beat together eggs, milk, sugar, vanilla, orange peel (if desired), and cinnamon. In an ungreased 2-quart square baking dish toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture. Press lightly with back of large spoon to moisten all bread.
2. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. Serve with Vanilla Sauce.
3. Makes 8 servings, 191 cal. per serving, 4 g of fat per serving.
Vanilla Sauce:
(takes about 10 minutes, I started it about 10 minutes before the bread pudding was done baking)
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water (or just really really warm works)
2 tablespoons butter
1 teaspoon vanilla extract
dash of salt
1. In a medium saucepan, stir together sugar and cornstarch. Slowly stir in boiling/hot water. Cook over medium heat until mixture is gently boiling. Boil for 5 minutes; remove from heat. Stir in butter, vanilla, and salt. Serve over bread pudding! Yum!
2. Makes 1 1/4 cups sauce, 63 cal. per serving, 2 g fat per serving.
The best part of this recipe was that the calories are pretty low considering a good dessert can have 300 or 400 calories easily. And it was so filling, I ate one piece and was stuffed!
Enjoy!
PS A scone recipe is one the way courtesy of my sister-in-law! I'll post it soon!
Wednesday, June 23, 2010
Low-fat Caesar Salad Dressing
My husband loves caesar dressing...and I admit, I do too! But it is so fattening, so here's an alternative. Trust me, you can't even tell this is a low-fat version.
Whisk together 2 tablespoons lemon juice, 4 tablespoons light mayo, 1 teaspoon Worcestershire sauce, and 3 tablespoons grated Parmesan, 1/4 garlic powder and 2 tablespoons water.
I toss this with romaine lettuce, tomatoes, and grilled chicken or shrimp and a little more grated Parmesan on top.
You can also make your own croutons by: brushing a few pieces of whole-grain bread with a small amount of oil on both sides, then chopping them into cubes. Put them on a cookie sheet in a single layer and broil on each side until browned (about 1 minutes per side).
Whisk together 2 tablespoons lemon juice, 4 tablespoons light mayo, 1 teaspoon Worcestershire sauce, and 3 tablespoons grated Parmesan, 1/4 garlic powder and 2 tablespoons water.
I toss this with romaine lettuce, tomatoes, and grilled chicken or shrimp and a little more grated Parmesan on top.
You can also make your own croutons by: brushing a few pieces of whole-grain bread with a small amount of oil on both sides, then chopping them into cubes. Put them on a cookie sheet in a single layer and broil on each side until browned (about 1 minutes per side).
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