6 large eggs 1/4 cup 1% milk cup 1% milk 1/4 pound bacon, cooked and rough chopped pound bacon, cooked and rough chopped 1/4 cup grated Romano cheese cup grated Romano cheese Olive oil spray 1 garlic clove, chopped 1/4 cup white onion, diced cup white onion, diced cup asparagus, sliced into inch sticks 1 large zucchini, sliced into half moons cup a.s.sorted mushrooms, sliced thinly 1/4 cup tomato, chopped cup tomato, chopped 1 tablespoon fresh basil, chopped 1 tablespoon fresh oregano, chopped 1 tablespoon fresh thyme, chopped
1. TURN TURN broiler on to low setting. In a medium bowl, whisk eggs, milk, bacon, and broiler on to low setting. In a medium bowl, whisk eggs, milk, bacon, and 1 1/4 cup grated Romano. Set aside. cup grated Romano. Set aside.
2. HEAT HEAT a medium nonstick saute pan over medium-high heat. Spray with olive oil. Add the minced garlic and chopped onion and cook for 2 minutes. a medium nonstick saute pan over medium-high heat. Spray with olive oil. Add the minced garlic and chopped onion and cook for 2 minutes.
3. ADD ADD asparagus and zucchini to pan. Saute 4 to 5 minutes. asparagus and zucchini to pan. Saute 4 to 5 minutes.
4. ADD ADD mushrooms, chopped tomatoes, and freshly chopped basil, oregano, and thyme and saute for another 2 minutes. Add the egg mixture and cook for 4 to 5 minutes until the bottom has set and browned. mushrooms, chopped tomatoes, and freshly chopped basil, oregano, and thyme and saute for another 2 minutes. Add the egg mixture and cook for 4 to 5 minutes until the bottom has set and browned.
5. PLACE PLACE the frittata into the oven and broil until golden and fluffy. Remove from pan and cut into 6 portions. the frittata into the oven and broil until golden and fluffy. Remove from pan and cut into 6 portions.Ultimate Sausage Cheese Pizza
Mains
Southwestern Turkey Burgers with Sweet Potato Fries Let the flavors of the Southwest transport you with burgers so full of flavor and fun you"ll need a pinch to remind yourself you aren"t sc.r.a.pping your diet. The avocado slices replace the usual mayo and add richness and flavor. Topped off with baked sweet potato fries, this festive spa food feels positively indulgent.
SERVES 4.
Calories per serving, turkey burger: 342 Calories per serving, sweet potato fries: 89
Sweet Potato Fries 2 sweet potatoes 1 tablespoon olive oil teaspoon chili powder teaspoon garlic powder 1/4 teaspoon salt, plus more for sprinkling teaspoon salt, plus more for sprinkling Juice of lime
Turkey Burger 1 1 1/3 pounds lean ground turkey pounds lean ground turkey 4-ounce can diced green chiles, drained 1/4 teaspoon salt teaspoon salt 1/4 teaspoon black pepper teaspoon black pepper 23 spritzes canola oil in a mister 3 ounces 50%-reduced-fat pepper-jack cheese, cut into 8 thin slices 4 whole wheat kaiser rolls Romaine lettuce leaves Tomato, sliced Red onion, sliced avocado, sliced
1. FOR THE SWEET POTATO FRIES FOR THE SWEET POTATO FRIES, preheat the oven to 425 degrees. preheat the oven to 425 degrees.
2. WASH WASH and dry the potatoes and, with the skin on, slice into -inch thick rounds; cut the rounds into -inch thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder, and salt. and dry the potatoes and, with the skin on, slice into -inch thick rounds; cut the rounds into -inch thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder, and salt.
3. ON A BAKING SHEET ON A BAKING SHEET, spread the potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes. Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt. spread the potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes. Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt.
4. MEANWHILE IN A LARGE BOWL MEANWHILE IN A LARGE BOWL, mix the lean ground turkey with the diced chiles and season with salt and pepper. Shape into patties and refrigerate until ready to cook. mix the lean ground turkey with the diced chiles and season with salt and pepper. Shape into patties and refrigerate until ready to cook.
5. HEAT HEAT a large grill pan or nonstick skillet on medium heat and spritz with canola oil. Add the turkey patties to the grill pan and cook until browned on one side, about 4 minutes. Flip, reduce the heat to low, cover (if using a skillet), and cook until the juices run pale pink, about 4 more minutes. Top with the reduced-fat pepper-jack cheese during the last minute. a large grill pan or nonstick skillet on medium heat and spritz with canola oil. Add the turkey patties to the grill pan and cook until browned on one side, about 4 minutes. Flip, reduce the heat to low, cover (if using a skillet), and cook until the juices run pale pink, about 4 more minutes. Top with the reduced-fat pepper-jack cheese during the last minute.
6. TOAST TOAST the rolls in the oven or in a toaster oven. Alternatively, grill them 1 minute on each side. the rolls in the oven or in a toaster oven. Alternatively, grill them 1 minute on each side.
7. TO a.s.sEMBLE: TO a.s.sEMBLE: On a platter, place the fries and a burger on a bun and top with lettuce, tomato, onion, and avocado slices. Squeeze lime juice over the fries and serve. On a platter, place the fries and a burger on a bun and top with lettuce, tomato, onion, and avocado slices. Squeeze lime juice over the fries and serve.
TipAdding chopped vegetables, like the diced green chilies in this recipe, to lean ground turkey keeps the meat juicy and boosts flavor.
Penne alla "Not-ka"
We love that this pasta dish is so easy to make and satisfying, yet has a fraction of the fat and calories you"d expect. Paired with a small salad, it"s the perfect weeknight meal.
SERVES 4.
Calories per serving: 371
2 teaspoons olive oil, plus extra for serving 3 cloves garlic cup chopped red onion 3/4 teaspoon salt teaspoon salt 1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor Pinch red pepper flakes 8 ounces penne 1/4 cup whipping cream cup whipping cream 6 tablespoons evaporated nonfat milk 1/3 cup grated Parmesan cheese cup grated Parmesan cheese 1/4 cup shredded fresh basil cup shredded fresh basil 1/8 teaspoon black pepper teaspoon black pepper
1. BRING BRING a large pot of salted water to a boil for the penne. a large pot of salted water to a boil for the penne.
2. IN A LARGE SAUCEPAN IN A LARGE SAUCEPAN, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and 1 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, teaspoon salt, and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute. teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, teaspoon salt, and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute.
3. MEANWHILE MEANWHILE, after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente, about 6 minutes. Drain, reserving about cup pasta water. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente, about 6 minutes. Drain, reserving about cup pasta water. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1 1/4 cup of the Parmesan, the basil, and black pepper. cup of the Parmesan, the basil, and black pepper.
4. TO SERVE TO SERVE, divide pasta between 4 serving bowls. Drizzle each serving with teaspoon olive oil, and sprinkle with the remaining Parmesan. divide pasta between 4 serving bowls. Drizzle each serving with teaspoon olive oil, and sprinkle with the remaining Parmesan.
French Onion Soup We slim down this cla.s.sic French starter by using just a sliver of nutty Gruyere and don"t even miss the extra cheese. Same gooey melt, same transporting aroma, same warm comfort food.
SERVES 4.
Calories per serving: 302
1/4 cup olive oil cup olive oil 2 large white onions, halved lengthwise and cut into 1 1/4-inch-thick slices crosswise 4 sprigs fresh thyme 2 bay leaves 1/4 teaspoon salt teaspoon salt 1/4 teaspoon freshly ground pepper teaspoon freshly ground pepper 1/3 cup dry white wine cup dry white wine 4 cups low-sodium chicken stock 4 (1-inch-thick) slices whole wheat baguette, toasted and cooled 2 ounces Gruyere, shaved into paper-thin slices with a cheese plane or vegetable peeler
1. PREHEAT PREHEAT the oven to 400 degrees. the oven to 400 degrees.
2. HEAT HEAT the oil in a large saucepan over medium heat. Add the onions, thyme, bay leaves, salt, and pepper and cook, stirring occasionally, until the onions are golden (not brown) and nearly melting, about 45 minutes. Stir in wine and simmer, stirring occasionally, until reduced by half. Stir in stock and simmer, stirring occasionally, for 15 minutes. the oil in a large saucepan over medium heat. Add the onions, thyme, bay leaves, salt, and pepper and cook, stirring occasionally, until the onions are golden (not brown) and nearly melting, about 45 minutes. Stir in wine and simmer, stirring occasionally, until reduced by half. Stir in stock and simmer, stirring occasionally, for 15 minutes.
3. PLACE PLACE 4 soup crocks or ovenproof bowls (no larger than 4 inches round) on a rimmed baking sheet. Place a baguette slice in each crock. Divide the soup among the bowls and top each with a single layer of cheese slices. 4 soup crocks or ovenproof bowls (no larger than 4 inches round) on a rimmed baking sheet. Place a baguette slice in each crock. Divide the soup among the bowls and top each with a single layer of cheese slices.
4. TRANSFER TRANSFER to the oven and bake until cheese melts and is golden brown in spots and soup is bubbling, about 10 minutes. Serve immediately. to the oven and bake until cheese melts and is golden brown in spots and soup is bubbling, about 10 minutes. Serve immediately.