Chocolate Cake with Vanilla Cream

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Ingredients

  • 10 oz uncooked butternut squash, peeled, diced (2 cups)
  • 1/4 cup(s) water
  • 2 tsp vanilla extract
  • 14 Tbsp powdered sugar, (3/4 c plus 2 Tbsp)
  • 2/3 cup(s) all-purpose flour
  • 1/4 cup(s) unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1/8 tsp table salt
  • 1 1/2 oz bittersweet chocolate, finely chopped (70% cocoa)
  • 2 Tbsp light butter, cut up
  • 1 large egg(s)
  • 2 large egg white(s)
  • 1/4 cup(s) heavy whipping cream
  • 1 Tbsp powdered sugar
  • 1/4 cup(s) reduced-fat sour cream
  • 1/4 tsp vanilla extract
  • 1/2 cup(s) pomegranate seeds

Instructions

Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or nonstick aluminum foil so foil hangs over edges a little bit (or coat pan with cooking spray).

Combine squash and water in a microwavable mixing bowl; cover with vented plastic wrap (or wax paper). Microwave on High until squash is fork-tender, 8 minutes. Mash squash with potato masher or large spoon; stir in 2 tsp vanilla extract and let cool until lukewarm.

Meanwhile, in a medium bowl, sift together 14 Tbsp powdered sugar, flour, cocoa, baking soda and salt.

Combine chocolate and butter in a small microwavable bowl; cover with wax paper and microwave on Medium until chocolate softens and butter begins to melt, 15 seconds; stir until smooth.

Stir melted chocolate into squash until blended; beat in egg and egg whites by hand. Gently fold in flour mixture just until blended.

Pour batter into prepared pan; spread into an even layer. Bake until a toothpick inserted in center comes out with a few moist crumbs clinging, 25 minutes. Cool completely in pan on wire rack.

While cake cools, in a small bowl, using an electric mixer, beat cream until thickened. Add powdered sugar; beat until stiff peaks form. Fold in sour cream and vanilla just until blended.

Remove cake from pan; remove parchment or foil. Cut into 12 pieces and serve topped with cream and pomegranate arils.

Serving size: 1 piece cake, 1 Tbsp vanilla cream and 1 Tbsp pomegranate arils

 

 

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Baked Chocolate, Almond and Cranberry Wontons

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Ingredients

  • 3 spray(s) cooking spray
  • 1/2 cup(s) semisweet chocolate chips, chopped
  • 1/4 cup(s) dried cranberries, or dried cherries, chopped
  • 1/4 cup(s) almonds, toasted, chopped
  • 32 item(s) wonton wrapper(s)
  • 3 Tbsp powdered sugar

Instructions

Preheat oven to 425°F. Coat a large baking sheet with cooking spray.

In a medium bowl, combine chocolate, cranberries and almonds.

Place wonton wrappers on a flat surface. Drop chocolate mixture by 1/2 tablespoonfuls onto center of each wrapper, making sure to get a combination of the 3 ingredients in each. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to create a seal. If desired, create decorative lines along edges of wontons by pressing tines of a fork along bottom edge of each wonton.

Bake until wontons are golden brown on edges and dough is just cooked through, about 5 to 7 minutes. Remove from oven and let cool slightly. Dust with sugar just before serving. Yields 1 wonton per serving.

 

 

 

Cheeseburger Tortilla Pizza

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Ingredients

  • 2 spray(s) cooking spray
  • 3/4 pound(s) uncooked 93% lean ground beef
  • 3/4 cup(s), chopped uncooked red onion(s), divided
  • 1/2 cup(s) ketchup
  • 4 medium whole wheat tortilla(s)
  • 3/4 cup(s) low fat shredded cheddar cheese
  • 1/4 cup(s) low-sodium dill pickles, chopped
  • 1 cup(s) fresh tomato(es), chopped
  • 1 cup(s), shredded romaine lettuce

Instructions

Preheat oven to 450°F. Coat 2 baking sheets with cooking spray.

Heat a large nonstick skillet over medium-high heat. Add beef and 1/2 cup onion; cook, stirring and breaking up beef with a wooden spoon, until beef is browned, about 6 minutes. Remove from heat; stir in ketchup.

Arrange tortillas on prepared baking sheets. Divide beef mixture over tortillas in an even layer; sprinkle each with 3 tablespoons cheese. Bake until bottoms of tortillas are crisp and cheese is melted, about 5 to 7 minutes.

To serve, sprinkle each pizza with a tablespoon remaining onion, 1 tablespoon pickles, 1/4 cup tomato and 1/4 cup lettuce. Cut each pizza into 4 wedges to serve. Yields 1 pizza (4 wedges) per serving.

 

 

 

Sautéed Flounder with Mint and Tomatoes

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Ingredients

  • 2 cup(s) fresh tomato(es), Campari suggested, chopped
  • 1/4 cup(s) mint leaves, fresh, cut into ribbons
  • 1/4 cup(s) basil, fresh, cut into ribbons
  • 3/4 tsp table salt, divided
  • 1/2 tsp black pepper, divided
  • 1 pound(s) uncooked flounder fillet(s)
  • 2 spray(s) cooking spray
  • 2 tsp olive oil

Instructions

In a medium bowl, combine tomatoes, mint, basil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. Place fish on a plate; rub all over with remaining salt and pepper.

Coat a large skillet with cooking spray; add oil and set over medium-high heat. When oil just begins to shimmer, add fish; cook until fish turns opaque in center, about 5 minutes. Shake pan and using a spatula, carefully loosen fish from bottom of pan and remove to a serving plate.*

Add tomatoes to same skillet; cook until tomatoes just start to release moisture, scraping bottom of pan to loosen drippings, about 1 to 2 minutes. Spoon tomatoes over fish and serve. Yields about 4 ounces fish and 1/2 cup tomatoes per serving.

Note:- Serve with pasta.

 

 

Broccoli and Cheddar Frittata

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Ingredients

  • 11 large egg(s)
  • 1 Tbsp olive oil
  • 1 small uncooked onion(s), thinly sliced (about 1 cup)
  • 2 cup(s) cooked broccoli, chopped
  • 1 pinch kosher salt, (or to taste)
  • 1 pinch black pepper, freshly ground (or to taste)
  • 1/2 cup(s) low fat shredded cheddar cheese, sharp variety

Instructions

Preheat oven to 400°F; position rack in middle of oven.

In a large bowl, whisk together eggs; set aside.

In a 10-inch ovenproof nonstick skillet, heat oil over medium heat until shimmering. Add onion and cook, stirring, until it begins to soften, 4 minutes. Add broccoli and cook, stirring, until warmed through, 2 minutes more. Season to taste with salt and pepper.

Pour eggs over vegetables, covering them evenly; cook, gently lifting and pushing cooked edges toward center, allowing liquid egg to fill space, about 4 minutes. Sprinkle with cheese and transfer pan to oven. Bake until frittata is golden brown and puffed up, 12-15 minutes (frittata should be just slightly soft in center). Transfer frittata to a cutting board, cut in 6 wedges and serve immediately.

Serving size: 1 wedge

 

 

Scrambled Egg Pizza

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1 item(s) egg(s), scrambled

1 item(s) light English muffin

4 slice(s) fresh tomato(es)

1/4 cup(s) shredded part-skim mozzarella cheese

1 Tbsp basil, fresh

 

Divide egg between open-face muffin; top each half with 2 tomato slices and 2 Tbsp cheese. Broil until cheese starts to brown; garnish with basil

 

Baked Pears with Chocolate and Raspberry Sauce

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Ingredients

  • 3 medium pear(s), ripe but firm, halved and cored
  • 1/2 tsp salted butter, melted
  • 1 cup(s) unsweetened frozen raspberries
  • 1 Tbsp sugar, granulated
  • 1 Tbsp semisweet chocolate chips, chopped (or use mini chips)

Instructions

Preheat oven to 350°F.

Arrange pears, cut sides-up, in a shallow baking dish; brush with melted butter. Bake until tender, 30-35 minutes.

Meanwhile, to make raspberry sauce, put raspberries and sugar in a small saucepan; bring to a simmer over medium-high heat, mashing berries with a wooden spoon against bottom and sides of pan. Reduce heat to low; simmer until raspberries are very soft, 2 minutes. Remove pan from heat and strain sauce through a sieve, pressing on mixture to extract as much liquid as possible; set aside.

When pears are finished baking, turn off oven. Fill each pear cavity with 1/2 teaspoon chocolate chips; return to oven so chocolate can start to melt, 5 minutes.

Remove pears from oven; let stand 1 minute. Drizzle with raspberry sauce (or spoon sauce on a plate and place pear on top); serve.

Serving size: 1 pear half and 2 teaspoons raspberry sauce

 

 

Southern-Style Oven-Fried Chicken

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Ingredients

  • 3 spray(s) cooking spray
  • 1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces
  • 1/2 tsp table salt, divided, or to taste
  • 1/4 tsp cayenne pepper, divided, or to taste
  • 1/3 cup(s) all-purpose flour
  • 3 oz low-fat buttermilk
  • 1/2 cup(s) cornflake crumbs

Instructions

Preheat oven to 375ºF. Lightly coat an 13- X 8- X 2-inch baking dish with cooking spray; set aside.

Season chicken with salt and cayenne pepper to taste; set aside.

Combine flour, 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper together in a medium-size bowl. Place buttermilk and cornflakes crumbs in 2 separate shallow bowls.

Dredge chicken in flour mixture and evenly coat both sides. Next, dip chicken into buttermilk and turn to coat both sides. Last, dredge chicken in cornflake crumbs and turn to coat both sides.

Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink in center, about 25 to 30 minutes (there is no need to flip the chicken during baking). Yields 1 chicken breast per serving.

 

 

Italian Meatballs

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Ingredients

  • 1 1/2 tsp regular butter
  • 1 1/2 tsp olive oil
  • 1 large uncooked onion(s), minced
  • 1 pound(s) uncooked lean ground beef
  • 1 large egg(s), beaten
  • 1 Tbsp fresh parsley, finely minced (or 1/2 tsp Italian seasoning)
  • 3/4 tsp table salt
  • 1/4 tsp red pepper flakes
  • 1/4 cup(s) canned beef broth, or chicken broth
  • 1/4 cup(s) white wine

Instructions

In a large skillet, melt butter and oil over medium heat. Add onions; cook, stirring occasionally, until they start to caramelize, about 8 to 10 minutes. Remove onions to a large mixing bowl and add beef, egg, parsley (or Italian seasoning), salt and red pepper flakes; mix well to combine. With damp hands, roll forty-eight 1/2-inch meatballs.

Place same skillet over medium-low heat. Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes. Yields 4 meatballs per serving.

Note: Serve with favorite pasta or spaghetti (1 cup serving)

 

 

Cheeseburgers with Grilled Onions

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Ingredients

  • 1 pound(s) uncooked 93% lean ground beef
  • 1 clove(s), medium garlic clove(s), minced
  • 1/4 tsp table salt
  • 1/8 tsp black pepper
  • 1/4 cup(s) low fat shredded cheddar cheese, sharp-variety
  • 1/2 small uncooked red onion(s), cut into 4 thin slices
  • 1/2 tsp olive oil
  • 1/8 tsp dried oregano
  • 4 item(s) reduced calorie hamburger roll(s)
  • 1 small fresh tomato(es), cut into 8 thin slices

Instructions

Preheat grill to medium-hot heat.**

In a medium bowl, gently combine beef, garlic, salt and pepper; form into four 1/2-inch-thick patties. Place on grill and cook 4 to 5 minutes on one side; flip and continue cooking until desired degree of doneness, about 3 to 4 minutes more. Sprinkle each burger with 1 tablespoon of cheese; cook until cheese melts, about 1 minute.

Meanwhile, brush both sides of onion with oil. Grill until bottom is lightly browned, about 3 to 4 minutes. Flip onion and sprinkle with oregano; grill for 2 to 3 minutes more.

Lightly toast open-faced buns on grill. Place burgers on buns and top each with 1 slice onion (separated into rings) and 2 tomato slices. Yields 1 cheeseburger per serving.