Greek Sandwich Bites

16 servings   Prep/Total time: 25 minutes

Ingredients

• 1 medium onion, finely chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 pound fresh baby spinach
• 1 cup (4 ounces) crumbled feta cheese
• 1/4 cup pine nuts, toasted
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 8 slices Italian bread (1/2 inch thick)
• 4 teaspoons butter, softened

Directions

• In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach; cook and stir until wilted. Drain. Stir in the feta, pine nuts, salt, pepper and nutmeg.
• Spread over four bread slices; top with remaining bread. Spread outsides of sandwiches with butter. Grill, uncovered, over medium heat for 3-4 minutes or until bread is browned and cheese is melted, turning once. Cut each sandwich into quarters. Yield: 16 appetizers.

Taste of Home magazine/website, June/July 2011

Nutrition Facts: 1 appetizer equals 87 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 200 mg sodium, 8 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Multigrain Cinnamon Rolls

• 12 Servings
• Prep: 30 min. + rising Bake: 15 min.

30 15 45

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 3/4 cup warm water (110° to 115°)
• 1/2 cup quick-cooking oats
• 1/2 cup whole wheat flour
• 1/4 cup packed brown sugar
• 2 tablespoons butter, melted
• 1 egg
• 1 teaspoon salt
• 1-3/4 to 2-1/4 cups all-purpose flour
• 
  FILLING:
• 3 tablespoons butter, softened
• 1/3 cup sugar
• 2 teaspoons ground cinnamon
• 
  GLAZE:
• 1 cup confectioners' sugar
• 6-1/2 teaspoons half-and-half cream
• 4-1/2 teaspoons butter, softened

Directions

• In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
• Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Roll into an 18-in. x 12-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
• Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 slices. Place cut sides down in a 13-in. x 9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
• Bake at 375° for 15-20 minutes or until golden brown. For icing, in a small bowl, beat the confectioners' sugar, cream and butter until smooth. Drizzle over warm rolls. Yield: 1 dozen.
  
  Cinnamon Pull-Apart Loaf: Follow method for cinnamon rolls but do not roll up jelly-roll style. Instead, cut into thirty-six 3-in. x 2-in. rectangles. Make two stacks of 18 rectangles. Place, cut sides up, in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
• Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Make glaze; drizzle over warm bread. Yield: 1 loaf (12 slices). Nutrition Facts: 1 slice equals 240 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 251 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.
• Twisted Cinnamon Ring: Follow method for cinnamon rolls and roll up jelly-roll style, starting with a long side. Cut roll in half lengthwise. Place doughs side by side on a baking sheet coated with cooking spray. Twist together, cut side up, and shape into a ring. Pinch ends together. Cover and let rise until doubled, about 45 minutes.
• Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Make glaze; drizzle over warm bread. Yield: 1 ring (12 slices). Nutrition Facts: 1 slice equals 240 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 251 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.

Nutrition Facts: 1 cinnamon roll equals 240 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 251 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein. 

Taste of Home magazine/website, June/July 2011

Cheese Ravioli with Pumpkin Alfredo Sauce

Cheese Ravioli with Pumpkin Alfredo Sauce Recipe

• 6 Servings
• Prep/Total Time: 30 min.

15 15 30

Ingredients

• 1 package (25 ounces) frozen cheese ravioli
• 3 tablespoons all-purpose flour
• 2 cups fat-free milk
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 3 garlic cloves, minced
• 2 tablespoons butter
• 1/2 cup shredded Parmesan cheese
• 1/2 cup canned pumpkin
• 1/4 cup minced fresh parsley
• 1-1/2 teaspoons minced fresh sage
• Dash ground nutmeg
• 1/4 cup pine nuts, toasted
• 1/4 cup chopped walnuts, toasted

Directions

• Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth.
• In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.
• Drain ravioli and stir into sauce. Sprinkle with nuts. Yield: 6 servings.

Nutrition Facts: 1 cup equals 420 calories, 16 g fat (6 g saturated fat), 29 mg cholesterol, 662 mg sodium, 50 g carbohydrate, 4 g fiber, 19 g protein. 

Taste of Home magazine/website, June/July 2011

Multigrain Nutrition Loaves

48 ServingsPrep: 30 min. + rising Bake: 35 min. + cooling

Ingredients

• 6-1/2 to 7 cups all-purpose flour
• 1-1/2 cups whole wheat flour
• 1 cup bran flakes
• 1 cup quick-cooking oats
• 2 packages (1/4 ounce each) active dry yeast
• 2 teaspoons salt
• 2-1/2 cups water
• 1-1/2 cups (12 ounces) 1% cottage cheese
• 1 cup raisins
• 1/2 cup molasses
• 2 tablespoons butter
• 2 eggs

Directions

• In a large mixing bowl, combine 2 cups all-purpose flour, whole wheat
• flour, bran flakes, oats, yeast and salt. In a small saucepan, heat
• the water, cottage cheese, raisins, molasses and butter to
• 120°-130°. Add to dry ingredients; beat until blended. Beat
• in eggs. Stir in enough remaining all-purpose flour to form a soft
• dough.
• 
  
• Turn onto a lightly floured surface; knead until smooth and elastic,
• about 6-8 minutes. Place in a bowl coated with cooking spray,
• turning once to coat the top. Cover and let rise in a warm place
• until doubled, about 1 hour. 

Taste of Home magazine/website, June/July 2011

Miso Vegetable Noodle Bowl

Ingredients

• 6 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
• 3 cups water + 2 cans vegetable broth = to total 6 cups
• 1 1/2 cups frozen shelled edamame, thawed
• 1 cup thinly sliced napa (Chinese) cabbage (optional)
• 1 cup (1/8-inch) diagonally cut carrot
• 1 cup thinly sliced red bell pepper
• 1 cup diagonally cut snow peas
• 1 cup thinly sliced shiitake mushroom caps
• 1/2 cup finely chopped green onions
• 2 tablespoons fresh lime juice
• 1+ tablespoon minced peeled fresh ginger
• 3 tablespoons yellow miso (soybean paste)
• 2 teaspoons chile paste with garlic (Tuong Ot Toi Viet-Nam Chili Garlic Sauce)
• 2+ tablespoons minced fresh cilantro
• Lime wedges (optional)

Preparation

• Cook noodles in a Dutch oven according to package directions, omitting salt and fat. Rinse with cold water; drain.
• Bring water and broth to a boil in pan. Add noodles, edamame, and next 6 ingredients (edamame through onions). Remove from heat.
• Combine juice, ginger, miso, and chile paste, stirring with a whisk; stir into soup. Sprinkle with cilantro; serve with lime wedges, if desired.

Steve Petusevsky, Cooking Light 
JANUARY 2003

Lime Spiked Black Bean Dip

Ingredients

• 2 (15-ounce) cans black beans, rinsed and drained
• 1 cup grated carrot
• 1/2 cup fresh lime juice (about 2 limes)
• 1/4 cup finely chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper

Preparation

• Place beans in a food processor, and pulse until almost smooth. Combine the beans, carrot, and the remaining ingredients in a medium bowl, stirring until well blended. Let stand 30 minutes. Serve with baked tortilla chips.

Cooking Light 
DECEMBER 2003

Banana Bread

1 cup sugar

1/4 cup light butter, softened

1-2/3 cups mashed, ripe banana (about 3)

1/4 cup skim milk

1/4 cup low fat sour cream

2 large egg whites

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1-1 1/2 cups mini chocolate chips (optional)

cooking spray

1.    Preheat oven to 350 degrees. 

2.    Combine sugar and butter in a bowl and beat at medium speed with a mixer until well blended.  Add banana, milk, sour cream, and egg whites; beat well and set aside.

3.    Combine flour, baking soda, and salt; stir well.

4.    Add dry ingredients to creamed mixture, beating until blended.  Add optional chocolate chips to taste, and mix thoroughly by hand.

5.    Spoon batter into 4 (5 x 2 1/2 inch) mini loaf pans coated with cooking spray.  Bake 45 minutes, cool on a rack and remove from pans when cool.

Baked Barley with Shiitake Mushrooms and Caramelized Onions

Ingredients

• 2 tablespoons butter
• 4 1/2 cups chopped onion (about 3 medium)
• 1 teaspoon sugar
• 3 cups sliced button mushrooms (about 9 ounces)
• 3 cups sliced shiitake mushroom caps (about 8 ounces)
• 1 1/2 cups uncooked pearl barley
• 1 tablespoon low-sodium soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon dried thyme
• 4 cups vegetable broth
• Fresh thyme sprigs (optional)

Preparation

• Melt butter in a Dutch oven over medium heat. Add onion and sugar; cover and cook 25 minutes or until golden brown, stirring frequently. Add mushrooms; cook 10 minutes or until browned, stirring frequently. Add barley; cook 2 minutes, stirring frequently. Remove from heat. Stir in soy sauce, salt, pepper, and thyme.
• Preheat oven to 350°.
• Bring broth to a boil in a medium saucepan. Pour broth over barley mixture; cover and bake at 350° for 1 hour or until barley is tender. Let stand 10 minutes. Garnish with thyme sprigs, if desired.

Jeanne Lemlin, Cooking Light
MARCH 2003

Orzo with Zucchini, Tomatoes, and Goat Cheese

Ingredients

• 1 (16-ounce) package orzo (rice-shaped pasta)
• 1 tablespoon olive oil, divided
• 2 medium zucchini, quartered lengthwise and thinly sliced
• 1 garlic clove, minced
• 1/4 cup minced fresh parsley
• 1 teaspoon minced fresh or 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) can diced tomatoes with garlic and oregano
• 1 (7-ounce) jar roasted red bell peppers, drained and diced
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/2 cup (2 ounces) crumbled goat cheese

Preparation

• Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain, and toss with 2 teaspoons olive oil.
• Heat 1 teaspoon oil in pan over medium heat. Add zucchini; cook 7 minutes, stirring frequently. Add garlic; cook 3 minutes, stirring frequently. Stir in parsley and next 5 ingredients (parsley through bell peppers). Cook 5 minutes or until thoroughly heated. Remove from heat; stir in pasta and cheeses.

Cooking Light 
MARCH 2003

Couscous with Chickpeas, Tomatoes, and Edamame

Ingredients

• 1 tablespoon olive oil
• 1 cup fresh or frozen shelled edamame (soybeans)
• 1/4 teaspoon crushed red pepper
• 4 garlic cloves, minced
• 2 1/4 cups water, divided
• 1/4 cup chopped fresh basil
• 1 (16-ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3/4 teaspoon salt
• 1 cup uncooked couscous
• 2 bunches finely chopped green onions
• 1 cup crumbled feta cheese

Preparation

• Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in 1/2 cup water, basil, chickpeas, tomatoes, and green onion; simmer 15 minutes. Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in feta; toss well.

Jeanne Lemlin, Cooking Light
MARCH 2003

Morning Glory Muffins

• Cooking spray
• 1 cup whole wheat flour (about 4 3/4 ounces)
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1 cup regular oats
• 3/4 cup packed brown sugar
• 1 tablespoon wheat bran
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup plain fat-free yogurt
• 1 cup mashed ripe banana (about 2)
• 1 large egg
• 1 cup chopped pitted dates
• 3/4 cup chopped walnuts
• 1/2 cup chopped dried pineapple
• 3 tablespoons ground flaxseed (about 2 tablespoons whole)

1. Preheat oven to 350°.
2. Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
3. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Charlotte Moore, Toronto, Cooking Light
JULY 2007