Cooking Light's Garlicky Pasta with Fresh Tomatoes and Basil

Ingredients
3 tablespoons extravirgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 pounds)
6 cups hot cooked campanella (about 12 ounces uncooked pasta)
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Preparation
Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.
Yield
6 servings (serving size: 1 1/3 cups)

Nutritional Information
CALORIES 310(27% from fat); FAT 9.4g (sat 1.9g,mono 5.5g,poly 1.2g); PROTEIN 9.8g; CHOLESTEROL 3mg; CALCIUM 81mg; SODIUM 677mg; FIBER 3.6g; IRON 2.8mg; CARBOHYDRATE 47.4g

Bombay Hummus

1/4 c. canola oil
1 inch piece of ginger, peeled and thinly sliced
1 540 ml can chickpeas
1/4 c. cashews, roasted
juice of 1 lime
2 cloves garlic, minced
1 t salt
1 t ground cumin
1 t ground coriander
1/2 t cracked pepper
1/4 t cayenne
pinch turmeric
pinch cinnamon
2 T chopped cilantro
2 T chopped mint

Gently heat the oil and ginger in a small saucepan. Let the ginger sizzle, but not brown. After about 10 mins, remove from heat and set aside to cool. Rinse and drain the chickpeas. Combine all ingredients (including ginger and oil) in a food processor or blender, and pulse to blend. Blend to a rough purée and season to taste. Ideally, let it sit in the fridge for at least a couple of hours before adjusting the seasoning, since the flavours will develop over time. Serve cold or at room temp with whole wheat pita.

Kellie's Garlic and Herb Oven Fried Halibut

Garlic and Herb Oven Fried Halibut

Total time: 42 minutes

1 cup panko (Japanese bread crumbs)
1 tablespoon fresh chopped basil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon onion powder
1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 tablespoons all-purpose flour
6 (6 oz.) halibut fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
Cooking Spray

1. Preheat oven to 450 degrees
2. Combine first five ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.
3. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil remaining fish fillets. Bake at 450 degrees for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Yield: 6 servings (serving size: 1 fillet)

Katie's Stuffed Chicken

3 chicken breasts, thawed
1/4 yellow onion
3 roma tomatoes
small bunch of fresh basil
1/2 small tub of feta
extra virgin olive oil
black pepper
garlic
lowfat Greek dressing

Thaw chicken and fillet the breasts to create a pocket. Wrap in foil or plastic wrap and pound. Set aside.

Chop tomatoes and onion into small chunks. Chop or use food processor to finely process fresh basil. Put tomatos, onion, and basil in a bowl, and add feta. Sprinkle with black pepper to taste. Add a small amount of Greek dressing and EVOO and gently mix with a fork or spoon.

Use a small amount of cooking spray to coat the bottom of a Pyrex baking dish. One at a time, stuff the chicken breasts with the filling, and place them in the dish. Spread any leftover filling over the chicken breast. Season with garlic cloves or garlic powder and black pepper to taste.

Cover with aluminum foil and bake in middle rack at 375 for 15 minutes. Raise temperature to 400 and move to top rack. Remove foil, and back until done.

I served this with garlic new potatoes and brocolli, with a dusting of parmesan cheese over the top.

Suzie's Simple Fudge

Prep: 10 minutes
Cook:16 minutes
Chill :2 hours
Makes: about 2 lbs (64 pieces)

1 1/2 cups sugar (I used only about a cup)
1 5-ounce can evaporated milk
1/2 cup butter
2 cups tiny marshmallows
1 cup semisweet chocolate chips ( I use dark chocolate)
1/2 cup chopped walnuts (gross..I omit these b/c I hate nuts in food)
1/2 teaspoon vanilla
1. Line a 8x8x2-inch baking pan w/ foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for about 6 minutes. Remove saucepan from heat. Add remaining ingredients ans stir until melted and well-combined. Beat by hand for about 1 minute. Spread fudge evenly in prepared pan. Cover and chill for 2-3 hours. Use foil to lift out of the pan. Cut fudge into squares.

Store fudge in the refrigerator for up to 1 month.


I bought lots of extra things to mix in. I got butterscotch, semi-sweet, and dark choc. chips to sprinkle on top before it hardens. Today, I'm going to try a few new things too...not sure what yet.

Raspberry Thumbprint Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam

Preheat oven to 350 degrees F.

Whisk the flour, baking powder and salt together in a bowl.

In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowely beat in the dry ingredients, mixing until incorperated.

Scoop the dough into 1-inch balls and roll in sugar. Place about 2-inches apart on the baking sheets. Press a thumbprint into the center of each ball, about 1/2 inch deep. Fill with 3/4 teaspoon of jam.

Bake cookies until the edges are golden, about 15 minutes. Cool.

Pink Lemonade Cupcakes

Makes 18 Cupcakes


Cupcakes Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup sugar
1/2 cup Butter, softened
2 eggs
1/2 cup frozen lemonade concentrate, thawed
1/4 cup milk

Frosting Ingredients:
6 tablespoons Butter, softened
3 cups powdered sugar
4 to 5 tablespoons frozen lemonade concentrate, thawed

Garnish Ingredients:
Candy fruit slices, cut as desired

Heat oven to 350°F. Line 18 muffin pan cups with paper liners. Set aside.

Combine flour, baking powder and baking soda in small bowl. Set aside.

Combine sugar and 1/2 cup butter in large bowl. Beat at medium speed until creamy. Add eggs, 1/2 cup lemonade concentrate and milk; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat, scraping bowl often, until well mixed.

Fill prepared muffin cups 2/3 full with batter. Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

Meanwhile, place 6 tablespoons butter in medium bowl; beat at medium speed until creamy. Continue beating, scraping bowl often and gradually adding powdered sugar and enough lemonade concentrate for desired frosting consistency. Frost cooled cupcakes. Garnish with candy fruit slices, if desired.

Note: I have made these using a white cake mix. I just made it according to the box but instead of water I used the lemonade concentrate.