Salad Presto

Ingredients
1 - 5 oz bag mixed greens (5 cups lightly packed)
2 tablespoons olive oil
1 tablespoon red wine vinegar
Pinch dried basil
Salt and freshly ground black pepper


Directions
Put the greens in a medium salad bowl. In a separate bowl, whisk together the oil and vinegar. Drizzle the dressing over the greens and sprinkle dried basil on top. Season with salt and pepper. Serve.


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Salad

Cornbread Panzanella Salad

Ingredients
8 ounces cornbread, cut into cubes (about 2 cups)
1/2 cup halved cherry tomatoes
1/2 cup cubed fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil
1 lemon, zested and juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Directions
Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.


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Special Cornbread

Healthy Homemade Turkey Soup Recipe

Ingredients:

6 lb. turkey breast with bones (with at least 2 cups meat)
2 medium onions
3 stalks celery
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1/2 teaspoon salt
to taste black pepper
1/2 lb. Italian pastina or pasta

Directions:

1. Place turkey breast in large 6-quart pot. Cover with water until at least 3/4 full.

2. Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot.

3. Simmer covered for about 2 1/2 hours.

4. Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in refrigerator.

5. After cooling, skim off fat.

6. While soup cools, remove remaining meat from turkey carcass. Cut into pieces.

7. Add turkey meat to skimmed soup, along with herbs and spices.

8. Bring to boil and add pastina. Continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.

Yield: 16 servings (about 4 quarts of soup)
Serving size: 1 cup

Each serving provides:

Calories: 201
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 101 mg
Sodium: 141 mg
Total fiber: 1 g
Protein: 33 g
Carbohydrates: 11 g
Potassium: 344 mg

SOURCE

Turkey

Linguine with Tuna Puttanesca

Ingredients

• Kosher salt
• 12 ounces linguine
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 tablespoons capers, drained
• 1/2 cup roughly chopped kalamata olives
• 1 28-ounce can San Marzano plum tomatoes
• 4 basil leaves, torn, plus more for garnish
• 1 5-ounce can albacore tuna, packed in olive oil
• Freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.

Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.

Per serving: Calories 524; Fat 16 g (Saturated 2 g); Cholesterol 6 mg; Sodium 641 mg; Carbohydrate 73 g; Fiber 7 g; Protein 24 g

Photograph by Antonis Achilleos

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Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing

Ingredients:

3 tablespoons soy sauce

1 tablespoon fresh lime juice

1 tablespoon chili paste with garlic

1 tablespoon peanut oil

2 (12-ounce) filet mignons

Freshly ground pepper

Directions:

Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.

Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.

Salad:

1 head Bibb lettuce, torn into bite-size pieces

3 cups mizuna leaves, torn into bite-size pieces

1/4 cup chiffonade Thai basil or regular basil, optional

1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices

2 carrots, julienned

5 radishes, thinly sliced

8 each yellow and red cherry tomatoes, halved

Ginger Lime Dressing, recipe follows

Salt and ground black pepper

While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.

Ginger-Lime Dressing:

1/4 cup fresh lime juice

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon finely diced shallot

1 tablespoon finely grated fresh ginger

2 teaspoons sugar

2 tablespoons peanut oil

Salt and freshly ground pepper

Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

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Low Carb Pizza

Ingredients

Crust:

• 1 1/2 cups soy flour
• 3 eggs
• 3/4 cup heavy cream
• 1/3 cup club soda
• 1 teaspoon salt

Sauce:

• 1 tablespoon olive oil
• 1/8 cup diced red onion
• 1 teaspoon chopped garlic
• 3 large Roma tomatoes, diced
• 8 ounces no sugar added tomato sauce
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano (may substitute Italian seasoning for dried herbs)
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Toppings:

• 24 ounces shredded mozzarella cheese
• 8 ounces pepperoni slices
• 1/2 cup crumbled Italian sausage, cooked
• 1/2 cup diced Parma ham
• 1/3 cup julienned red bell peppers
• 1/3 cup julienned green bell peppers
• 1/3 cup julienned red onion
• 2 portobello mushroom caps, sliced
• 2 tablespoons extra-virgin olive oil
• Pinch dried oregano

 

Directions

Preheat oven to 375 degrees F.

Make the crust: Generously spray 2 (12-inch) pizza pans with nonstick vegetable oil cooking spray. In a medium bowl, stir together all of the crust ingredients to make a smooth, thick, pancake-like batter. Using a rubber spatula, spread the batter as thin and evenly as possible over the 2 pans.

Place pizza crusts on center racks of the oven and bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch.

Remove crusts from oven and increase the oven temperature to 400 degrees F.

Meanwhile, make the sauce: In a saucepan over medium heat, heat olive oil and then sweat onions and garlic in oil, cooking just until softened and translucent. Add diced tomatoes and the remaining ingredients and simmer for about 2 minutes.

Compile the pizzas: Spread the tomato sauce and then the mozzarella cheese evenly over both crusts. Top 1 pizza with pepperoni, sausage, and ham, and top the other with the bell pepper strips, onions, and mushrooms. Lightly sprinkle 1 tablespoon olive oil over each pizza, and sprinkle each with a dash of dried oregano.

Place the pizzas back in the oven to bake for another 10 to 12 minutes, or until the cheese melts and starts to brown. Cut each pizza into 8 slices. 

SOURCE:  Low Carb Pizza

Haddock in Tomato and Basil Sauce

A deliciously simple and low fat fish dinner


Preparation Time: 50 minutes


Ingredients:

• 1 tbsp olive oil
• 1 onion , thinly sliced
• 1 small aubergine , about 250g/9oz, roughly chopped
• ½ tsp ground paprika
• 2 garlic cloves , crushed
• 400g can chopped tomatoes
• 1 tsp dark or light muscovado sugar
• 8 large basil leaves , plus a few extra for sprinkling
• 4 4x175g/6oz firm skinless white fish fillets, such as haddock

Directions:
1. Heat the olive oil in a large non-stick frying pan and stirfry the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won't be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes - this helps them to soften without needing to add any extra oil.

2. Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 tsp salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.
3. Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 6-8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist. Tear over the rest of the basil and serve with a salad and crusty bread.

*4 Servings



Per serving:
212 kcalories
Protein 36g
Carbohydrate 8g
Ffat 4 g
Saturated fat 1g
Fibre 3g
Salt 0.5 g

 SOURCE:   Haddock in Tomato and Basil Sauce