Cheese Tortellini Skewers

These Tortellini Skewers are a great appetizer.  They require very little prep, and couldn’t be easier to assemble.  I made them for a party this past weekend, where they were a hit.  They are made with a packaged, store bought cheese tortellini, and cherry tomatoes.  The tortellini are tossed in olive oil that is heated and infused with garlic and fresh basil leaves. I used regular length skewers, but a 6-inch skewer would be perfect (I could not find them anywhere).

Enjoy!

Tortellini Skewers

About 30 Skewers (allow 2 per person)

2 lb. Package  Frozen Cheese tortellini – low fat and lower sodium variety (about 120 tortellini)

1 Pint Container  Cherry tomatoes

3 - 4 Tbls.  Extra virgin olive oil

3 – 4 Garlic cloves - sliced

3 Tbls.  Chopped basil leaves

Grated parmesan cheese

Bamboo Skewers

Soak the skewers in water for about 30 minutes or more.

Bring a large pot of water to a boil.  Add the tortellini and cook until they are al dente.  Drain and place in the refrigerator until they are cool.

Meanwhile, heat the olive oil in a small sauce pot.  Add the sliced garlic, and cook another 2 – 3 minutes, careful not to burn the garlic.  Remove from heat and add the basil and stir.  Allow the mixture to sit for about 20 minutes to infuse the oil with the garlic and basil flavor.

Once the tortellini are cooled pour the oil mixture over the tortellini and stir until all are coated with the mixture. Remove the skewers from the water and wipe off any excess water. Thread 2 tortellini on a skewer, add a cherry tomato, and then add two additional tortellini (see picture).  Remove all bits of garlic that may be on the tortellini (you don’t want to serve it with the garlic).  Place the skewer on a flat serving tray.  Repeat until all skewers are done.  Sprinkle each skewer lightly with the parmesan cheese.

Serve the skewers at room temperature.  You can serve them with some marinara sauce on the side for dipping.

Cheddar Shrimp Nachos-HHC Style

The recipe for Cheddar Shrimp Nachos appeared in the October/November 2005 issue of, Taste of Home magazine.  I have since adapted it.

This is definitely a crowd pleaser in our house!  If you have a large group of people you may want to double the recipe, as they are gone almost instantaneously once they come out of the oven.  I have been making this recipe ever since it appeared in the magazine.  It is not just for the holidays, you can serve it as an appetizer for any gathering in your home.  They need to be served warm out of the oven.  I would not transport them cooked, rather make the mixture at home, then assemble and bake them at your destination.

 
I have not changed the recipe much, but I now make these nachos using light mayonnaise and low-fat cheddar cheese.  Also, the original recipe called for ripe olives, I use green olives stuffed with pimentos. 

Enjoy!

Cheddar Shrimp Nachos-HHC Style

Makes about 48 scoops

3/4 pound cooked medium shrimp, peeled and deveined, chopped

1-1/2 cups (6 ounces) shredded low-fat cheddar cheese

1 can (4 ounces) chopped green chilies, drained

1/3 cup chopped green onion, both white and green parts

1/4 cup sliced green olives, drained and chopped

1/2 cup light mayonnaise

1/4 Tsp. ground cumin

48 tortilla chip scoops (multi-grain scoops would also work well)

Note:  The entire mixture can be prepared the night before and kept in a covered container in the refrigerator until you are ready to assemble them.

In a large mixing bowl, combine the first seven ingredients (not the tortilla chip scoops) and mix thoroughly.  Cover and place the mixture in the refrigerator for about 2 hours - this gives the flavors time to meld. 

When ready to bake, place a heaping teaspoonful of the mixture into each tortilla chip scoop.  Place each on foil lined baking sheet pans.

Bake in a pre-heated 350 degree oven for 5-10 minutes, or until cheese is melted.  Serve immediately.

The Best Lower-Fat Italian Meatball Recipe

I call these meatballs lower-fat because the meat mixture is prepared with both lean ground turkey and lean ground sirloin.  I do use parmesan cheese in them, but it is a low fat variety.  If you wish, you can use all ground turkey, but the texture will not be the same.  Turkey can, at times, have a gamey flavor; combining the two meats this way reduces the gaminess.
 

These meatballs can be made the day, or days before, which is what I did.  I made them, cooled them and then froze them.  To freeze, place the meatballs on a sheet pan in the freezer; once they begin to freeze transfer them to an airtight freezer container and place in the freezer until ready to use.  To thaw, I placed them in a covered container in the refrigerator until they were completely thawed and heated them in a marinara sauce.

 

I must admit, I tried one of the meatballs when they came out of the oven, and couldn’t wait to serve them.  In fact, I was so happy with the meatballs that I served them two days in a row.  The first day we had spaghetti and meatballs, and the second day we had meatball subs.

 

Enjoy!

 

The Best Lower-Fat Italian Meatball Recipe

Makes about 20 meatballs

1 Lb. Lean Ground Turkey

1 Lb. Lean Ground Sirloin, use 96% lean
1 Tbls. Crushed dried basil
1 Tsp. Dried oregano
1 Tsp. Crushed dried rosemary
1-1/2 Tsp. Dried fennel seed
¼ Tsp. Sea Salt, fine grind
¼ Tsp. Fresh ground black pepper
½ Cup Seasoned breadcrumbs – no salt variety
½ Cup 1% milk
1 Raw egg, beaten
1 Tbls. Ketchup
1/3 Cup Shredded low-fat Parmesan cheese
Pinch Crushed red pepper flakes (optional)
 

Preheat oven to 375 degrees

Line a baking sheet pan with parchment paper.

Combine all ingredients in a large mixing bowl.  Mix together until all is incorporated, do not over-mix.  Shape the meat mixture into 1-1/2 inch balls and place on lined baking sheet pan.

 

Roast the meatballs in the oven for 35 – 40 minutes, turning them over halfway through.

 

Remove from the oven and serve immediately, or cool and store in the refrigerator in an airtight container.

 

Serving suggestions:

• Serve alone with marinara sauce
• Serve on top of whole grain spaghetti
• Meatball subs – serve on whole grain sausage rolls topped with marina sauce, and a small bit of low-fat cheese melted over the meatball.  I wrap the rolls halfway up with aluminum foil and place them in a preheated oven until the cheese melts.  The foil also makes the rolls a little crunchy.
• Meatball appetizers.  Make the meatballs smaller, and when you take them out of the oven, place a toothpick in the center and serve your favorite marinara sauce and/or honey mustard dipping sauce in separate bowls on the side.

Individual Quiche with Hash Brown Crust

These quiches are the best breakfast treat, and if you wish, a very tasty snack.  To shape them into individual size quiches, I bake them in a muffin pan (standard 12-well size muffin pan).  The individual crusts are made of shredded hash brown potatoes and shallots.  Each crust is filled with fresh spinach, turkey bacon, and a custard made of eggs and chives.  To make them extra special, I top each one with a bit of shredded cheese.
 

I don't know about you, but I am always looking for something that will get me out the door quickly in the morning.  I tend to be the late one in my family so I take any bit of help that comes my way.  These individual quiches are great for me because I can make them on a Sunday evening and have breakfast ready to go each morning.  All I need to do is heat them up in the microwave for 35 – 40 seconds… Walla, breakfast is ready.  These would also make for a great addition on a brunch buffet, or as served as an appetizer topped with low fat sour cream or plain fat free Greek style yogurt.

Enjoy!

Individual Quiche with Hash Brown Crust
 

Will serve 6 people (2 per person)

Cooking spray

2 ½ Cups Shredded frozen hash brown potatoes that have been thawed and drained of excess liquid
2 Tbls. Extra virgin olive oil
½ Cup Chopped shallots
4 Eggs
5 Egg Whites (discard the yolks)
¼ Cup Fat Free Half and Half
¼ Cup + 3 Tbls. Cold water
¼ Tsp. Salt
1/8 Tsp. Ground black pepper
3 Tbls. Chopped fresh chives; divided use
2 Cups Fresh spinach leaves, chopped
3 Strips Smoked turkey bacon, cooked and crumbled
¼ - ½ Cup Shredded, Reduced fat 4 cheese Mexican blend

Note:

• I place the frozen potatoes in a strainer to thaw, and then place them between paper towels and press to remove the excess liquid.
• Fresh spinach works best…sorry frozen will not work.
• When assembling the quiches, divide all ingredients equally among each muffin well.
• I use a large measuring cup to pour the egg mixture into each muffin well.

 

Preheat the oven to 425 degrees.

Spray each muffin well with cooking spray.  Use a paper towel to remove any excess spray.

 

In a mixing bowl, stir together the hash brown potatoes, shallots and olive oil.  Divide the potato mixture evenly among the 12 muffin wells.  With your fingertips press the mixture firmly to evenly cover the bottom, and partially up the sides of each well.  Place the muffin pan in the oven and bake for about 15 minutes, or until the potatoes are crisp, taking care not to burn.  Remove the pan from the oven and turn the oven temperature down to 350 degrees.

 

Meanwhile, in a mixing bowl combine the eggs, half and half, water, salt, and pepper; whisk until the mixture is thoroughly combined and turns to a creamy consistency.  Stir in 2 tablespoons of the chives; reserving 1 tablespoon for garnish.

 

Place a layer of spinach in the bottom of each crust, top with the bacon, then pour, or ladle the egg mixture into each.  Top each with a bit of cheese.

Place the filled muffin pan back into the oven and bake for about 20 minutes, or until the center has set and not runny.  Remove the quiches from the oven and run a knife around the outside edge of each quiche.

Let the quiches sit in the muffin pan for 5 minutes, then remove immediately to a serving platter.  (If you leave them in the pan too long, the bottoms will become moist and they may stick.)  At this point garnish with the additional chives and serve. 

If you plan to store them for your daily breakfast, place the quiches on a wire rack and cool completely.  Transfer them to a covered container and store them in the refrigerator.  Just heat the quiches up in the microwave when you are ready.

Mango and Grilled Peach Salsa

This fresh fruit salsa is a sweet and tart combination with just the right amount of heat to balance it out.  In the past, I grilled grilled peaches and served them as a side, but never had I used them in a salsa, so I gave it a try.  What I found is that they complement the mango perfectly!  It is a perfect salsa to serve at a summer gathering or as an accompaniment to a light summer meal.  

 Summer salsas are so tasty and refreshing…enjoy!

Mango and Grilled Peach Salsa

5 – 6 Peaches (about ¾ of a pound) cut in half, pit removed

2 Tbls. Honey; divided use
2 Tbls. Canola oil; divided use
1 Large ripe mango, peeled and diced into ¼-inch pieces
1 – 2 Serrano pepper(s), ribs and seeds removed; very small dice
3 Tbls. Chopped cilantro
2 Garlic cloves, minced
Zest of 1 lime
Juice of 1 small lime

Note:  Choose peaches that are just ripe.  You do not want them too soft or else they will become too saucy when grilled.  You can add more or less of the Serrano pepper depending on how spicy you like your salsa.  Add more or less honey depending on how sweet you want your salsa.

 Preheat the grill to high

Lay your peaches out on a flat surface, pour 1 tablespoon oil over them and rub to coat each peach.  Drizzle 1 Tablespoon honey over the cut side of the peaches.  Place the peaches cut side down on the preheated grill, and grill until nice grill marks appear; about 5 minutes.  Turn the peaches over and grill another 5 – 10 minutes, or until the skin begins to char and loosen away from the peach.  (Be careful not to grill the peaches too much, or you will end up with a peach sauce.)  Remove the peaches from the grill and set aside to cool.

Meanwhile, in a medium mixing bowl, combine the diced mango, diced pepper, cilantro, garlic, lime zest and lime juice; mix to combine.  When the peaches are cooled, remove the skins and dice them into ¼ - ½ inch pieces.  Add the peaches to the mango mixture, and stir to combine. 

Cover the bowl and place in the refrigerator for at least 1 hour or overnight. 

Serve multi-grain tortilla chips, or roasted pita chips.  

Grilled Fish Tacos with Mango Salsa and Avocado Cream

Fish tacos for dinner tonight!  A couple of years ago we went on a family vacation to the Outer Banks in North Carolina.  While there I was watching a local channel that highlighted area restaurants.  One restaurant they featured served fish tacos.  Not ever having one before, I wanted to go there and try them.  Needless to say, we went everywhere but!  After coming home I did get a chance to try them at various local restaurants.  Some fish tacos were good, some not so good, and some were very greasy because they were deep-fried.  So I decided to try to make them at home.  Of course, I find that mine are more flavorful and satisfying; why would I say otherwise (they really are!).

The fish I used for this recipe is Wild Alaskan Cod Loins.  You can use any other mild, but meaty, white fish.  I do not recommend tilapia as I feel it is not meaty enough and will just get lost with the other ingredients.  I marinate and grill the fish in a cilantro, sweet red pepper sauce.  The cod loins are grilled on an outdoor grill.  If you do not have an outdoor grill, an indoor grill pan would be fine.

Most restaurants serve the fish tacos with some sort of coleslaw, which I find really does not do much for the flavor.  In mine, I prepare a fresh mango salsa to over the top.  I have to admit, I do like the sweet tang the mango salsa brings to the tacos.  We used to eat our tacos with a dollop of sour cream.  So for this recipe, I wanted something healthier... I made an avocado, cilantro cream to dollop on the tacos. 

Now the mango salsa, I use a ripe mango, red onions, cilantro and sweet red bell pepper.  As for the mango, just some interesting factoids… (data below was copied from http://www.mango.org/mango-nutrition).  For more facts and benefits, visit www.mango.org.

• One serving of mangos provides 100% of your daily vitamin C and 35% of your vitamin A, both important antioxidant nutrients. Vitamin C promotes healthy immune function and collagen formation. Vitamin A is important for vision and bone growth.
• Mangos provide 12% of your daily dietary fiber. Diets low in fat and high in fiber-containing grain products, fruits and vegetables may be associated with a reduced risk of some types of cancer.
• Mangos contain over 20 different vitamins and minerals.
• Each serving of mango is fat free, sodium free and cholesterol free.
• Mangos scored 93 out of 100 on the recently introduced NuVal scoring system for overall nutritional quality.

Not only are these fish tacos healthy, they are extremely tasty and very satisfying.

Enjoy!

Grilled Fish Tacos with Mango Salsa and Avocado Cream

 Makes 5 – 6 tacos

½ Cup Fresh Cilantro (small stems are okay to use, as well)

½ Sweet Red Bell Pepper
1 Tsp. Canola oil
2 Tsp. Ground Cumin
1 ½ Tsp. Garlic powder
1/8 Tsp. Sea Salt, fine grind
1/8 Tsp. Fresh ground pepper
Juice of ½ fresh lime
1 Pound Cod Loins
5-6 Whole Grain Corn Taco Shells
Head Lettuce, sliced very thin

Note:  Prepare the salsa and avocado cream while the fish is marinating in the refrigerator, see recipes below.

Cilantro Marinade and Grilling Sauce:
Place the first 8 ingredients in a small food processor and continuously pulse until all is ground finely, and it has the consistency of a loose paste.

Rinse the cod under cold water and pat dry with paper towels.  Place the fish in a zip-top bag and pour the cilantro marinade over the fish, using the bag to gently move the marinade over the fish, coating them completely.  Set the bag in the refrigerator for 20 – 30 minutes – no longer than 30 minutes.  Then remove from the bag and grill immediately.

Note:  prepare the salsa and avocado cream while the fish is marinating in the refrigerator, see recipes below.

To grill the fish, lightly spray the grate on your outdoor (or indoor grill pan) grill with cooking spray, or wipe it down with a bit of canola oil.  I used an outdoor non-stick grill pan.  Then, pre-heated the grill to about 400 degrees.  Place the cod, marinade with the marinade sauce still on the fish, on the grill.  Grill for 6-8 minutes on the first side. Turn them over and grill for another 6 – 8 minutes or until the fish flakes easily with a fork.  

When the fish are done, remove them to a tray.  Use a fork to flake the fish into large chunks.

To assemble, place some chopped lettuce in the bottom of the taco shell, place the fish on top, then the avocado cream and mango salsa on the very top, pressing slightly into the cream. 

Mango Salsa

1 Mango, diced
½ Cup Sweet Red Bell Pepper, diced (about ½ half of a pepper)
2 – 3 Tbls. Red Onion, finely chopped
1 Serrano pepper, seeds and ribs removed; very finely diced (as small as you can dice it)
Zest of 1 lime
3 Tbls. Fresh Cilantro, finely chopped
1 Tbls. Canola oil

Combine all the ingredients in a small bowl, and mix thoroughly.  Cover the bowl and place in the refrigerator until ready to serve.

Avocado Cream

1(6-ounce) Container Plain Yogurt, non-fat Greek style

1 Small Ripe Avocado
1 Tsp. Fresh Lime juice
2 Tbls. Fresh Cilantro, finely chopped
Pinch of sugar
Salt to taste

Combine all the ingredients in a small bowl, and mix thoroughly.  Cover the bowl and place in the refrigerator until ready to serve.

Black Bean Quesadilla

One afternoon I was searching for something to eat for lunch and could not find exactly what I was looking for.  I thought of my daughter and one of her favorite snacks so I made this quick and easy meatless quesadilla.  This is ready in less than 10 minutes from start to finish. Serve this for lunch, or make a batch and serve for dinner.

Note: Make these your own by adding additional ingredients such as diced tomatoes, tomato salsa, jalapenos, etc..

Black Bean Quesadilla

Ingredients:

Flour tortilla

Canned Black Beans; drained and rinsed

Shredded low fat cheddar cheese

Sliced avocado, sprinkled with a bit of lemon or lime juice

Fage Total 0% Greek Strained Yogurt

Place the tortilla in a heated 10-inch non-stick skillet.  Heat tortilla for about 2 minutes on medium high.  Turn the heat down to medium,  flip the tortilla over on its other side.  Add about 2 tablespoons beans and about 2 tablespoons of cheese.  Fold the entire tortilla in half, and cover the skillet.  When tortilla is lightly browned on one half, flip it over, cover and lightly brown on other half.  Unfold the tortilla and add 3 slices of avocados on one half, top will 2 dollops of yogurt.  And...add your diced tomatoes or salsa.  Fold in half and enjoy!

Guilt-Free Snacking Recipes

Are you looking for guilt-free snacks to serve at your next gathering, or snacks to have on hand when you just can’t find that satisfying something to eat moment? Here are some quick guilt-free snacks you can prepare ahead of time and put out for the crowd, or store to munch on when you have the urge.

 

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Fresh Tomato Salsa

4 Roma tomatoes, seeds removed and ¼ inch diced

2 Jalapenos, ribs and seeds removed, very fine dice

½ Red onion, ¼ inch diced
1 Garlic clove, minced

2 Tbls. Chopped Fresh Cilantro

3 Tbls. Extra Virgin Olive Oil

Juice of ½ Lime

Salt and Pepper to taste

In a medium bowl, combine the all the ingredients. Cover and place in the refrigerator until ready to serve. 

 

This is best made at least 3 hours before serving, giving the ingredients a chance to meld. You can also make it the day before. 

The salsa stores well in the refrigerator for up to 4 days.

Serve with your favorite low fat, salt free tortilla chips.

 

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Black Bean Salsa

2 (15-ounce) Cans Black Beans – Low, or no sodium added; rinsed and drained

½ Medium Red onion, finely chopped (or less depending on your taste)

2 Roma tomatoes, seeds removed, ¼ inch diced

2 Serrano peppers, ribs and seeds removed, very fine dice (can substitute with Jalapenos)

½ Tsp. Chili powder

3 Tbls.  Canola or corn oil

Juice of ½ Lime

1Tbls. Chopped Fresh Cilantro

Salt and Pepper to taste (optional)

Note:  I think the Serrano pepper adds a nice flavor to this salsa, but of course, you can use a jalapeno instead. Serrano peppers also add a heavier layer of heat to the salsa.

Pour the canned beans in a large colander, rinse under cold water until water runs clear. Set aside to drain. 

Transfer the drained beans to a large mixing bowl.  Add the rest of the ingredients and stir to combine.  Cover and store in the refrigerator for 3 hours or overnight.

The salsa stores well in the refrigerator for up to 4 days.

Serve with your favorite low fat, salt free tortilla chips.

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Avocado Dip

2 Ripe avocados, seed removed, peeled and diced

Juice of ½ Lime

1 Roma tomato, seeds removed

¼ of Medium Red onion, finely diced

¼ Tsp. Chili powder

¼ Cup Low fat sour cream

Salt and pepper to taste (optional)

 

In a medium mixing bowl, add the avocados and lime juice, smash lightly with a fork or potato masher. Leave them a bit chunky.

 

Add the rest of the ingredients to the avocado mixture, stir to combine.

 

Cover and store in the refrigerator until ready to serve.

 

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Pita Chips

1 Package Whole Wheat Pita Bread – 6 ½ inch size

Extra Virgin Olive Oil

 

Preheat oven to 375 degrees

Place the pita bread on a cutting board, brush both sides lightly with olive oil.

Stack pita bread on top of each other and cut into 16 equal size wedges.

Separate the wedges; place each wedge on baking sheets, in single layer. 

Bake in oven about 6 – 7 minutes, until crisp and golden.  Take care not to over bake (they bake quickly – so check often) or they will be dry and brittle.

Remove from the oven and immediately sprinkle with your favorite seasoning. Cool chips on a baking rack until completely cooled.  Serve with your favorite salsa or dip.

Seasoning suggestions might be to sprinkle with the following:

• Garlic powder
• Ground sea salt
• Onion powder
• Cinnamon and sugar, combined – or instead of sugar use Splenda

Store chips in an airtight container, or storage bag.

 

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Yogurt and Honey Fruit Dip

2 Cups Fage Total 0% yogurt

1 Tsp. Vanilla extract

3 Tbls. Honey (more if you prefer it sweeter)

Combine all ingredients in a medium mixing bowl, stir until smooth.  Transfer to a covered container and store in the refrigerator until ready to serve.

Serve with fresh fruit, such as sliced fresh apples, pears, or bananas, all sprinkled with fresh lemon juice to prevent browning; fresh pineapple chunks; strawberries; sliced kiwi fruit.