Picante Omelet Pie

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Ingredients

1/2 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
Eggland’s Best Eggs
1 cup (8 ounces) sour cream
Tomato slices and minced fresh cilantro, optional

Nutritional Facts

1 serving (1 slice) equals 298 calories, 23 g fat (14 g saturated fat), 276 mg cholesterol, 384 mg sodium, 4 g carbohydrate, 0 fiber, 16 g protein.

Directions

  1. Pour the picante sauce into a lightly greased 9-in. pie plate. Sprinkle with cheeses; set aside. In a blender, combine eggs and sour cream; cover and process until smooth. Pour over cheese.
  2. Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Garnish with tomato and cilantro if desired. Yield: 6 servings.

Tomato And Basil Pesto Pizza Home Grown

p smithIngredients

Instructions

Measure 1/2 cup of warm water into a glass or a liquid measuring cup. The water should be fairly warm to the touch, but not too hot. Add the yeast and allow the mixture to stand until the yeast activates and becomes foamy.

Pour the yeast mixture into a large bowl and add the remaining water, olive oil and salt. Stir in enough flour to form a sticky dough, about 2 1/2 cups.

Turn the dough out onto a floured surface. Knead while adding more flour until the dough is smooth, but still sticky. A moist, tacky dough will result in a nice crisp crust. About 1/2 a cup more flour should do it.

Place the dough in an oiled bowl, turning it once to coat. Cover the bowl with a towel and place in a warm area to rise. Allow to rise for about 1 hour or until double in size. A good test for readiness is to poke the dough with your finger. If it does not spring back, then it is ready.

Now divide the dough into 2 pieces. Shape the pieces into equal sized balls, place them on a lightly floured surface, cover with a towel and allow to rise again for about 20 to 30 minutes.

Now you are ready to make your crusts. Take a ball of dough and, using your palms, flatten it out on a lightly floured surface. Next push outward with your fingertips to create a disk that is about 1/4 inch thick and slightly thicker around the edges. Now, I have to admit that sometimes I have trouble with this part. When I do, I cheat and use a rolling pin. Repeat the process with the remaining ball of dough. Place the 2 disks on a baking sheet that has been dusted with corn meal or flour, cover with a towel and let rest for about 10 to 15 minutes. While the dough is resting you can mix up your topping.

Combine the garlic, basil and salt in a food processor. With the blade running, drizzle the olive oil through the feeder tube. Continue to process until you have a nice saucy paste.

Brush the raw pizza dough with olive oil and top with a handful of mozzarella. I like to use a light hand with the cheese, so I use about 1/2 a cup for each pizza, but you can add more. If you are using tomatoes, add these at this point as well. Bake the pizzas in preheated 500 degrees F for 8 – 10 minutes or until crust is golden brown and the cheese is bubbly.

Be sure to keep an eye on your pizzas because they will burn quickly. I also find it helpful to turn them once or twice for even browning. Remove from the oven and drizzle with basil mixture and Parmesan cheese. All to cool on a wire rack for a few minutes before slicing and serving.

Sauteed Zucchini And Tomatoes

2014-06-07-SautedZucchiniandTomatoes-thumbIngredients

  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, diced
  • 1 pound zucchini (2-3 medium)
  • 1 pint cherry or grape tomatoes, halved (I usually buy NatureSweet Cherubs)
  • cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped basil, plus more for garnish if desired
Instructions
  1. Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  2. Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to burst, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.

Rainbow Spritzer With Rum

drinkk

So Refreshing

Ingredients

  • 1/2 cup fresh blueberries
  • 1/2 cup chopped peeled kiwifruit
  • 1/2 cup chopped fresh pineapple
  • 1/2 cup sliced fresh strawberries orfresh raspberries
  • 1 cup chilled ginger ale or RUM (your choice)
  • 1/2 cup chilled unsweetened pineapple juice
  • 1/2 cup chilled lemonade

Nutritional Facts

1 serving equals 91 calories, trace fat (trace saturated fat), 0 cholesterol, 8 mg sodium, 23 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. In four tall glasses, layer blueberries, kiwi, pineapple and strawberries. In a 2-cup glass measure or small pitcher, mix remaining ingredients; pour over fruit. Serve immediately.Yield: 4 servings.

Eat Your Way to a Fast Metabolism

oatmeal

Make these five subtle tweaks to your daily diet to see a big payoff (and a smaller waistline)!

1. Eat Your Vitamins

B vitamins, especially niacin, can help crank things up by increasing energy production from the mitochondria, the power drivers of our cells. Produce, dairy products, eggs and whole grains are all rich sources of B vitamins.

Take Charge: Try quinoa, a grain that’s rich in B vitamins, or add a half cup of chopped bell peppers and some shredded, low-fat cheese to your morning egg scramble.

 

2. Go for Green Tea
Green tea contains caffeine and the antioxidant epigallocatechin gallate (EGCG), stimulants that increase the number of calories you burn during a 24-hour period. The boost is slight, roughly 100 calories, but it can make a difference if you drink the beverage regularly, suggests an article in the Journal of the American College of Nutrition.

Take Charge: Sip five or six cups of unsweetened iced or hot green tea (the amount shown to have metabolic health benefits) throughout the day. If you want to go sans caffeine, the metabolism-boosting EGCG can still be found in the decaf brew, although it is not as potent.

3. Spice Things Up
Capsaicin, a compound in chili peppers, might rev up metabolism by about 5 percent, according to a study in the International Journal of Obesity. Allyl isothiocyanate, a compound in spicy mustard, can give your body a temporary bump in metabolism, research has found.

Take Charge: Exchange the mayo on your turkey sandwich for spicy mustard, or add a tablespoon of mustard to homemade vinaigrette. Sprinkle crushed red pepper into spaghetti sauce, and add a teaspoon of chili powder to ground turkey for tacos.

4. Pack a Protein Punch
It takes more energy to digest protein than carbohydrates or fat. If you eat 100 calories’ worth of protein, you burn up to 35 while digesting, absorbing and eliminating them. With 100 calories’ worth of carbs, you burn up to 15 that way. And protein is crucial for building muscle. The more muscle you have, the more efficiently your body burns calories.

Take Charge: Try these high-protein snacks
• 1 ounce part-skim string cheese with 1 medium apple (162 calories, 5 grams fat, 7 grams protein)
• 1 cup nonfat or 2 percent Greek yogurt with 1½ oz. almonds (255 calories, 12g fat, 26g protein)
• 2 tablespoons peanut butter, 2 celery stalks and 1 cup skim milk (295 calories, 16g fat, 17g protein)

5. Don’t Skip Breakfast
If you skip breakfast, your body goes into starvation mode. The reason? Having an empty stomach sends a message to your cells to conserve energy in case more food doesn’t arrive. To kick-start your metabolism first thing and for the day ahead, it’s best to eat within two hours of waking up.

Take Charge: To get the most calorie-burning benefits, try 1 cup oatmeal cooked with low-fat milk, topped with 1 ounce chopped nuts and ½ cup to 1 cup fresh or frozen berries.

Strawberry Cream Cheese French Toast

 

Ingredients

Original recipe makes 1 9×13-inch casseroleChange Servings
  • 12 slices home-style white bread, cut into 1-inch cubes, divided
  • 2 (8 ounce) packages cold cream cheese, cut into 1-inch cubes
  • 1 1/2 cups sliced fresh strawberries
  • 2 cups half-and-half
  • 12 large eggs
  • 1/3 cup pure maple syrup
  • Sauce:
  • 1 cup white sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 cup sliced fresh strawberries
  • 1 tablespoon butter

Directions

  1. Generously grease a 9×13-inch baking dish.
  2. Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
  3. Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
  4. Remove baking dish from refrigerator 45 minutes before baking.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
  7. Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix 1 cup sliced strawberries into the sugar mixture; cook and stir until strawberries are softened, about 10 minutes. Add butter and stir sauce until butter is melted.

Spinach Swiss Quiche

 

Ingredients

  • 1 refrigerated pie pastry
  • 4 turkey bacon strips, diced
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups egg substitute
  • 1/2 cup fat-free cottage cheese
  • 1/4 cup shredded reduced-fat Swiss cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon each salt, pepper and paprika
  • 6 tablespoons fat-free sour cream

    Directions

    1. On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil.
    2. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
    3. In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry.
    4. In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture.
    5. Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
    6. Serve with sour cream. Yield: 6 servings.