5 cups cooked macaroni - well-drained (7 oz. uncooked)
2 cups small curd cottage cheese
1 cup sour cream
1 egg, beaten
3/4 tsp. salt
1/8 tsp. pepper
8 oz. sharp Cheddar cheese, grated
1/4 cup Parmesan cheese (for topping)
1/8 tsp. paprika (for topping)
1/8 tsp. cayenne pepper (for topping)
Preheat oven to 350 degrees. Combine cottage cheese, sour cream, egg, salt, pepper. Stir in sharp cheese. Gently add cooked macaroni. Spoon into greased 3 qt. baking dish. Top with Parmesan, paprika, and cayenne. Bake approx. 40 min. or until set. Do not overbake. Serves 8 - 10.
(I think.... 1/2 c. serving has 152 cal., 19 carb., 5 gr. fat, 10 gr. protein)
Wednesday, June 30, 2010
Tuesday, June 8, 2010
Chicken & Spinach Soup with Fresh Pesto
EatingWell.com
This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.
Makes 5 servings, about 1 1/2 cups each
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup plain or herbed multigrain croutons for garnish (optional)
Directions
Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.
Nutrition Information
Per serving: 204 calories, 8g fat, 18g protein, 6g fiber, 691mg sodium
This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.
Makes 5 servings, about 1 1/2 cups each
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup plain or herbed multigrain croutons for garnish (optional)
Directions
Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.
Nutrition Information
Per serving: 204 calories, 8g fat, 18g protein, 6g fiber, 691mg sodium
Friday, June 4, 2010
QUICK Roasted Chicken with Greek Flavors
Rotisserie chicken (buy at the grocery store or bake breasts at home)
Dressing
1 cup of red wine vinaigrette (such as Wish Bone)
1 tablespoon of chopped fresh oregano
1/2 tsp. salt
1/2 lb. of cherry tomatoes (cut in half)
1 1/2 oz. feta cheese, crumbled
Slice roasted chicken from the bones. Put chicken in a cooking dish with tomatoes. Spread dressing over chicken and tomatoes. Bake for 10 - 15 min. Sprinkle with feta and more torn oregano.
Optional - Add chunks of mozzerella and black olives.
Dressing
1 cup of red wine vinaigrette (such as Wish Bone)
1 tablespoon of chopped fresh oregano
1/2 tsp. salt
1/2 lb. of cherry tomatoes (cut in half)
1 1/2 oz. feta cheese, crumbled
Slice roasted chicken from the bones. Put chicken in a cooking dish with tomatoes. Spread dressing over chicken and tomatoes. Bake for 10 - 15 min. Sprinkle with feta and more torn oregano.
Optional - Add chunks of mozzerella and black olives.
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