Broccoli Parmagiano

Found this recipe on Obesity Help website, on the Lap Band message board. Think I may try it out soon!


Ingredients:

2 pounds broccoli rabe or broccoli, cut into florets, stems peeled and cut into 1/2 pieces
1 tablespoons olive oil
2 garlic cloves, pushed through a press
1/4 teaspoon crushed red-pepper flakes
1/4 cup water
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
Salt
Freshly ground black pepper
1/2 cup grated Parmesan cheese
Directions:

In a large, deep skillet, heat oil over medium-high heat. Add garlic and pepper flakes; saute 30 seconds.
Add broccoli rabe, water, lemon juice and lemon zest; mix well.Cover skillet and cook over medium heat 8 minutes, until broccoli rabe is crisp-tender.
Season to taste with salt and pepper.
Transfer broccoli to a serving dish and sprinkle with Freshly Grated Parmesan.




Nutrition Facts
Serving Size 179 g

Amount Per Serving
Calories 95 Calories from Fat 42
% Daily Value*
Total Fat 4.6g 7%
Saturated Fat 1.8g 9%
Cholesterol 7mg 2%
Sodium 191mg 8%
Total Carbohydrates 4.6g 1%
Protein 6.8g

Taco Cresent Bake

I found this on another blog and we had it tonight for dinner. It was really good! I didnt make any big changes, just made it as low in fat and calories I could. I used low fat/reduced fat and light anything I could. I don't know the calories on this, but it couldnt have been much.

1 tube (8 ounces) refrigerated crescent rolls (Reduced Fat)
1 cup crushed corn chips, divided (baked tostitos)
1 pounds ground beef (lean ground beef)
2 cups fresh spinach leaves, shredded
1/2 jar tomato sauce
3/4 envelope taco seasoning
1/2 cup (8 ounces) sour cream (light)
1 cup (4 ounces) shredded cheddar cheese (I used WW mexican shredded)
DIRECTIONS

Unroll crescent dough into a rectangle and press onto the bottom and 1 in. up the sides of a greased 9-in. x 9-in. baking dish.

Sprinkle with 1/2 cup of chips.
In a large skillet, cook beef over medium heat until no longer pink; drain.
Stir in tomato sauce and taco seasoning; then bring to a boil.

Add shredded spinach, reduce heat; simmer, uncovered, for 5 minutes.

Spoon over chips and top with sour cream, cheese and remaining chips.
Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned.

Gravy Baked Pork Chops

4 pork loin chops
salt and pepper to taste
garlic powder to taste
butter
1 can of cream of mushroom soup
3/4 cup milk
1/4 cup water
DIRECTIONS

Preheat oven to 350.
In a skillet, melt butter and brown pork on both sides for 5 minutes.
Add salt, pepper and garlic as meat is browning.
In a bowl, mix soup, milk and water.
Spray olive oil into a baking dish and put in the pork chops.
Pour soup/gravy mixture over meat.
Bake for 45 minutes or until meat is cooked through.

Creamy Chicken, Veggie and Penne Skillet

Trying to find some new recipes, and I found this one at D is for Dinner, one of the blogs I follow.


2 chicken breasts, diced
3/4 lb green beans
1 lb fresh spinach, washed well and shredded
1/2 pint cherry tomatoes

1/2 box Penne (I use Barilla Plus)
1 tsp olive oil
Mrs. Dash, to taste
1/2 cup Half and Half
1 tbsp butter

DIRECTIONS

Cook chicken in olive oil in a skillet until cook just through. Make sure not to overcook.

Meanwhile, steam green beans until soft and cook pasta.
Once chicken is just cooked through, add tomatoes and spinach.
Cover and cook until spinach is wilted.
Add cooked green beans, pasta, butter and Half and Half. Mix well, cover and cook for another 5 minutes.
Serve hot and enjoy!

Pecan Crusted Tilapia

Not a big fish eater, but a friend gave me this recipe to try and it was really good!! I didnt have regular seasoned salt, just had Tony's...it gave it a bit of a kick!


Pecan Crusted Tilapia

Ingredients:
1 oz pecan pieces
4T bread crumbs
2 T flour
1/2 t seasoned salt
1/2 C milk
1/2 beaten egg
2 T oil
2 to 4 Tilapia filets

Instructions:
Chop pecans finely; combine with bread crumbs.
Place flour in a 2nd bowl.
Combine egg and milk in a 3rd bowl.
Preheat large pan on medium heat.
Sprinkle both sides of fish with seasoned salt.
Dip both sides of fillets in flour then dip into egg mixture.
Lastly, dip into pecan mixture.
Place oil in pan; swirl to coat pan.
Add fish; cook 2-3 minutes on each side until golden.

Outback's Mustard Vinaigrette

I love Outbacks Mustard Vinaigrette, so I may try out this recipe...



Outback Steakhouse Dressing (Mustard Vinaigrette)


1/2 cup olive oil
1/3 cup white wine vinegar (or any vinegar)
1 pinch salt
1 pinch fresh ground black pepper
1 teaspoon mustard (French or English)
Directions
1Shake all ingredients in tightly covered container.
2Refrigerate at least 2 hours.
3Shake well before serving

S'mores Cupcakes

These are from Bakerells...and look DIVINE!!

Cupcakes
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cut in half, plus more for decorating

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.

Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.

Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.

Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture.

Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case. I had a little bit ooze over into the oven. Oops.

This recipe will make at least 12 cupcakes. I had a some batter from each left over so you can probably get more like 14-16.

Let cool and top with ganache.

Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Pour over cupcakes and add more marshmallows if you desire.