Belmont Breeze

Belmont Breeze Nutritional Facts

1 serving: 223 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 29g carbohydrate (27g sugars, 0 fiber), 0 protein.

Source: http://www.tasteofhome.com/recipes/belmont-breeze?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+feed-low-fat-recipes+%28Taste+of+Home+-+Low+Fat+Recipes%29

Baked Eggplant with Tomatoes & Feta

Baked Eggplant with Tomatoes & Feta Fresh sweet aubergines straight from the vegetable garden, combined with grated cheese to melt on the palate and delicious feta cheese with fresh tomato and spicy sausages to give us a delicious fried for evening, our summer ouzo with our friends.Although between us, with so many ingredients becomes easily main dish and consumed pleasantly.One tip only: Fry the eggplants in too little oil and for very little. We do not want to absorb oil to spoil the freshness of this dish and to taste it.Yours!

εργασία: 30′
χρόνος: 1h:00′
εύκολο:

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Vegetables in the Oven with Bloody Mary Mix!
Briam is one of the most popular dishes of Greek/ Mediterranean cuisine and one of the most delicious when vegetables are in season.The richness and variety of vegetables is such that it is in our own palate the choice of what we like more or wath are simply accumulated in our refrigerator!My tasty version is by adding the contents of a bottle of tomato juice cocktail “Bloody Mary Mix”, which gives a spicy, peppery tats.

Low Carb Baked Vegetables with Feta
Delicious summer vegetables in the oven, sprinkled with Greek feta and fragrant oregano.A dish with Mediterranean flavors, light, hearty and Low Carb. Ideal for everyone, and especially for those on a Low Carb or Ketogenic diet.Baking without added water, makes this food delicious.

Zambia Sifaki

Baked Eggplant with Tomatoes & Feta

Fresh sweet aubergines straight from the vegetable garden, combined with grated cheese to melt on the palate and delicious feta cheese with fresh tomato and spicy sausages to give us a delicious fried for evening, our summer ouzo with our friends.
Although between us, with so many ingredients becomes easily main dish and consumed pleasantly.
One tip only: Fry the eggplants in too little oil and for very little. We do not want to absorb oil to spoil the freshness of this dish and to taste it.
Yours!
εργασία: 30′ χρόνος: 1h:00′ εύκολο:

Keep reading…

Source: http://www.kitchenstories.eu/2017/07/baked-eggplant-with-tomatoes-feta.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+kitchenstories%2Feu+%28Kitchen+Stories%29

Steak & New Potato Toss

Steak & New Potato Toss Nutritional Facts

1-1/2 cups: 411 calories, 21g fat (5g saturated fat), 79mg cholesterol, 83mg sodium, 24g carbohydrate (4g sugars, 4g fiber), 31g protein.

I usually use leftover barbecued steak to make this fabulous main dish salad. It’s pretty, too, with the red pepper, green broccoli and white potatoes. —Deyanne Davies, Rossland, British Columbia

Source: http://www.tasteofhome.com/recipes/steak—new-potato-toss

Slaw-Topped Beef Sliders

Slaw-Topped Beef Sliders When I was working full time, I would rely on these delicious, fast-to-fix beef sliders for simple meals. To ease on prep time and avoid extra clean-up, I used bagged coleslaw mix and bottled slaw dressing. —Jane Whittaker, Pensacola, Florida When I was working full time, I would rely on these delicious, fast-to-fix beef sliders for simple meals. To ease on prep time and avoid extra clean-up, I used bagged coleslaw mix and bottled slaw dressing. —Jane Whittaker, Pensacola, Florida

Source: http://www.tasteofhome.com/recipes/slaw-topped-beef-sliders

Pressure Cooker Mexican Pulled Pork (Carnitas)

Pressure Cooker Mexican Pulled Pork (Carnitas) Want pulled pork in a hurry? With the pressure cooker, you can have tender, fall-apart pulled pork in just a little over an hour!
Elise’s low-and-slow slow cooker Mexican pulled pork is fantastic, but when I forget to plan ahead or want it to be ready a little more quickly, I make this speedy version in my Instant Pot.
Continue reading “Pressure Cooker Mexican Pulled Pork (Carnitas)” »
Pressure Cooker Pulled Pork Carnitas

Want pulled pork in a hurry? With the pressure cooker, you can have tender, fall-apart pulled pork in just a little over an hour!

Elise’s low-and-slow slow cooker Mexican pulled pork is fantastic, but when I forget to plan ahead or want it to be ready a little more quickly, I make this speedy version in my Instant Pot.

Continue reading “Pressure Cooker Mexican Pulled Pork (Carnitas)” »

Source: http://www.simplyrecipes.com/recipes/pressure_cooker_mexican_pulled_pork_carnitas/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+elise%2Fsimplyrecipes+%28Simply+Recipes%29

Pressure Cooker Mexican Pulled Pork (Carnitas)

Pressure Cooker Mexican Pulled Pork (Carnitas) Want pulled pork in a hurry? With the pressure cooker, you can have tender, fall-apart pulled pork in just a little over an hour!
Elise’s low-and-slow slow cooker Mexican pulled pork is fantastic, but when I forget to plan ahead or want it to be ready a little more quickly, I make this speedy version in my Instant Pot.
Continue reading “Pressure Cooker Mexican Pulled Pork (Carnitas)” »
Pressure Cooker Pulled Pork Carnitas

Want pulled pork in a hurry? With the pressure cooker, you can have tender, fall-apart pulled pork in just a little over an hour!

Elise’s low-and-slow slow cooker Mexican pulled pork is fantastic, but when I forget to plan ahead or want it to be ready a little more quickly, I make this speedy version in my Instant Pot.

Continue reading “Pressure Cooker Mexican Pulled Pork (Carnitas)” »

Source: http://www.simplyrecipes.com/recipes/pressure_cooker_mexican_pulled_pork_carnitas/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+elise%2Fsimplyrecipes+%28Simply+Recipes%29

Apricot Apple Compote

Apricot Apple Compote Nutritional Facts

2/3 cup: 142 calories, 1g fat (1g saturated fat), 0 cholesterol, 1mg sodium, 37g carbohydrate (0 sugars, 4g fiber), 1g protein. Diabetic Exchanges: 2-1/2 fruit.

You won’t have to skip dessert when this comforting compote is on the menu. “I asked a friend of mine how she could eat dessert and still stay thin, and she handed me this recipe,” shares Suzan Wiener of Spring Hill, Florida. A touch of cinnamon and lemon accents the fruit flavor…and the dish is a snap to make.

Source: http://www.tasteofhome.com/recipes/apricot-apple-compote?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+feed-low-fat-recipes+%28Taste+of+Home+-+Low+Fat+Recipes%29

Zucchini Pizza Casserole

Zucchini Pizza Casserole

4 cups shredded unpeeled zucchini

1/2 teaspoon salt

2 large eggs

1/2 cup grated Parmesan cheese

2 cups shredded part-skim mozzarella cheese, divided

1 cup shredded cheddar cheese, divided

1 pound ground beef

1/2 cup chopped onion

1 can (15 ounces) Italian tomato sauce

1 medium green or sweet red pepper, chopped

Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.

Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13×9-in. or 3-qt. baking dish. Bake 20 minutes.

Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.

Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.
Yield: 8 servings.

Test Kitchen Tips
Italian sausage or ground turkey sub well in this casserole.
Make it vegetarian by skipping the meat and increasing the veggies. Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
This packs up nicely for weekday lunches.

Originally published as Zucchini Pizza Casserole in Country Woman
March/April 1990, p29

I grow zucchini by the bushel, so this pizza casserole is one of my dinnertime go-to’s. My hungry husband and kids gobble it right up. —Lynn Bernstetter, White Bear Lake, Minnesota

Source: http://www.tasteofhome.com/recipes/zucchini-pizza-casserole

How to Peel and Devein Shrimp

How to Peel and Devein Shrimp Baked, breaded, fried, chilled—no matter how you cook it, shrimp is undoubtedly one of the seafood world’s most versatile ingredients. It can also be one of the most intimidating.
The confusion usually starts at the supermarket, where there are literal piles of shellfish to choose from. Where to begin? First, with your nose. To check for freshness, perform a sniff test. If it reeks of ammonia, beware. Next, look for spots on the head and body—black marks means they’ve been sitting around for a little too long and yellow shells indicate freezer burn. If they seem up to snuff, it’s time to settle on a size. The general rule of thumb is the bigger the number, the smaller the shrimp because they’re sold by quantity per pound. For example, if you buy a pound of 16/20, you’ll get around 16 to 20 pieces, whereas if you purchase a pound of 31/35, you’ll receive 31 to 35 pieces.
Once you get the shrimp home, it’s time to peel and devein. While that may sound messy and difficult, it’s actually a quick, two-step process.
Remove the head and pull off the legs, which will make it much easier to peel off the shell. You can also use kitchen shears to cut along the top of the shrimp and pop it out from there.
Using those same shears or a small paring knife, split the back of the shrimp open and remove the vein (which is actually the digestive track) and discard.
Save the heads and shells to make your own seafood stock and try these recipes, which are, well, shrimpy when it comes to their star ingredient, but not when it comes to flavor.
1. Vietnamese-Style Summer Rolls with Peanut Sauce

Chowhound

We won’t judge if you eat as you wrap. Filled with cooked shrimp, rice noodles, and fragrant fresh herbs, these rolls are as fun to eat as they are to make. Get our Vietnamese-Style Summer Rolls with Peanut Sauce recipe.
2. Shrimp Tacos with Watermelon Pico de Gallo

Always Order Dessert

As if shrimp tacos don’t already scream summer, these are topped with a refreshing pico de gallo made from chunks of fresh watermelon, red onion, cilantro, and lime juice. Get the recipe.
3. Shrimp Étouffée

Grandbaby Cakes

Enjoy a big ol’ bowl of the iconic New Orleans dish—no plane ticket necessary. Staying true to tradition, a rich dark roux and the “holy trinity” of Cajun cooking (onions, bell peppers, and celery) form the base of the luscious stew. Get the recipe.
4. Cilantro-Lime Grilled Shrimp

Taste And See

Everything’s more fun to eat on a stick, shrimp included. Boost the shellfish with a fast, zesty marinade, then cook them quickly on the grill until charred and juicy. Get the recipe.
5. Shrimp Tempura Banh Mi

Hip Foodie Mom

Sushi roll-meets-banh mi in this hybrid sandwich, which swaps out pork for tempura shrimp. Pickled vegetables, fresh zucchini, and green bell peppers add serious crunch factor to the deliciously messy package. Get the recipe.
6. Taco Salad Bowl with Grilled Prawns

The Food Gays

Think of this as a healthier, but still flavor-packed version of a Chipotle salad. The shrimp gets a smoky hit of chipotle powder before they’re grilled and the bowl is finished with a citrusy lime dressing that you should definitely make an extra batch of. Get the recipe.
7. Shrimp Pasta Salad with Spinach and Artichokes

The Weary Chef

Packed with seasoned shrimp, artichoke hearts, and shaved Parmesan, this hearty pasta salad is so good, you may not want to wait ‘til it’s chilled to start chowing down. Get the recipe.
— Head photo: Chowhound.
Baked, breaded, fried, chilled—no matter how you cook it, shrimp is undoubtedly one of the seafood world’s most versatile ingredients. It can also be one of the most intimidating. The

Source: https://www.chowhound.com/food-news/186094/how-to-peel-and-devein-shrimp/

Mushroom-Stuffed Baked Brie

Mushroom-Stuffed Baked Brie My husband loves sauteed mushrooms and I love brie, so I decided to experiment and see if I could create an appetizer that we both love. After so many attempts, I came up with this recipe that our friends love, too. I like to serve it with baguette slices on the side, to help scoop up the gooey cheesy goodness. —Arlene Jacobson, Grand Terrace, California
My husband loves sauteed mushrooms and I love brie, so I decided to experiment and see if I could create an appetizer that we both love. After so many attempts, I came up with this recipe that our friends love, too. I like to serve it with baguette slices on the side, to help scoop up the gooey cheesy goodness. —Arlene Jacobson, Grand Terrace, California

Source: http://www.tasteofhome.com/recipes/mushroom-stuffed-baked-brie