From Cooking Light
4 oz uncooked ziti (use GF)
1 TBSP olive oil
2 c chopped yellow squash
1 c chopped zucchini
1/2 c chopped onion
2 c chopped tomato
2 garlic cloves, minced
1 c shredded light mozzarella cheese
2 TBSP chopped fresh basil
2 tsp chopped fresh oregano
3/4 tsp salt
1/8 tsp crushed red pepper
1/4 c part-skim ricotta cheese
1 lg egg, lightly beaten
1. Cook pasta according to package, omitting salt; drain.
2. Preheat oven to 400.
3. Heat lg skillet over mdm-high heat. Add oil to pain. Add squash, zucchini and onion, saute for 5 mins. Add tomato and garlic for 3 more ins. Remove from heat; stir in pasta; 1/2 c mozzarella, herbs, 1/2 tsp salt and red pepper.
4. Combine ricotta, remaining salt and egg. Stir into the pasta mixture.Spoon into an 8 inch square dish coated with cooking spray; top with remaining mozzarella. Bake at 400 F for 15 mins. Yield: 4 servings (1 1/2 c serving size)
Calories: 301; Fat: 12.1g; Protein 16.5g
Sunday, February 12, 2012
Artichoke and Goat Cheese Strata
From Cooking Light
1 tsp olive oil
1/2 shallots
1 (10 oz) pckg frozen artichoke hearts, thawed
2 garlic cloves, minced
1/2 tsp herbes de Provence
1 3/4 c 1% low-fat milk
1/2 tsp pepper
1/4 tsp salt
4 lg eggs
1/3 c (about 1 1/2 oz) grated parmigiano-reggiano cheese
1 lb (1/2 loaf) white bread, cut into 1 inch cubes (about 5 c)
cooking spray
3/4 c (3 oz) crumbled goat cheese
1. Heat a lg nonstick skillet over medium heat. Add oil; swirl to coat. Add shallots; cook 2 mins, stirring frequently. Stir in artichokes and garlic; cook 8 mins or until artichokes begin to brown. Remove from heat; stir in herbes de provence. Cool 10 mins.
2. Combine milk, pepper, salt and eggs in large bowl with a whisk. Add parm and bread; toss gently to combine. Stir in artichoke mixture and let stand for 20 mins.
3. Preheat over to 375
4. Spoon half of bread mixture into a 2 qt glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese; top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake for 50 mins or until browned and bubbly. Yield: 6 cups.
Calories: 286; Fat: 10.7g; Protein: 16.8
To make ahead; prepare through step 2, cover and chill. Before baking, let bread mixture stand at room temp for 10 mins while over preheats. Then assemble and bake. Increase cook time by 10 mins.
1 tsp olive oil
1/2 shallots
1 (10 oz) pckg frozen artichoke hearts, thawed
2 garlic cloves, minced
1/2 tsp herbes de Provence
1 3/4 c 1% low-fat milk
1/2 tsp pepper
1/4 tsp salt
4 lg eggs
1/3 c (about 1 1/2 oz) grated parmigiano-reggiano cheese
1 lb (1/2 loaf) white bread, cut into 1 inch cubes (about 5 c)
cooking spray
3/4 c (3 oz) crumbled goat cheese
1. Heat a lg nonstick skillet over medium heat. Add oil; swirl to coat. Add shallots; cook 2 mins, stirring frequently. Stir in artichokes and garlic; cook 8 mins or until artichokes begin to brown. Remove from heat; stir in herbes de provence. Cool 10 mins.
2. Combine milk, pepper, salt and eggs in large bowl with a whisk. Add parm and bread; toss gently to combine. Stir in artichoke mixture and let stand for 20 mins.
3. Preheat over to 375
4. Spoon half of bread mixture into a 2 qt glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese; top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake for 50 mins or until browned and bubbly. Yield: 6 cups.
Calories: 286; Fat: 10.7g; Protein: 16.8
To make ahead; prepare through step 2, cover and chill. Before baking, let bread mixture stand at room temp for 10 mins while over preheats. Then assemble and bake. Increase cook time by 10 mins.
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