Amish Baked Oatmeal
Healthy Pregnancy Cookbook
Brewer Pregnancy Diet
birthingnaturally.net
Estimated Servings of
Milk: 0
Eggs: 0
Protein: 0
Greens: 0
Grains: 1
Fruits & Veggies: 0
Ingredients
1 1/2 cup quick-cooking oats
1/4 cup sugar, or less
1/2 cup milk
1/4 cup butter or margarine, melted
1 egg
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
warm milk
fresh fruit and/or brown sugar(optional)
Procedure
1. Combine the first 8 ingredients; mix well.
2. Spread evenly in a greased 13" x 9" baking pan. Bake at 350 degrees for 25 - 30 minutes or until edges are golden brown.
3. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar if desired.
Serves 6. Per Serving: Calories 200; Calories from fat 86(43%); Fat 10g; Carbohydrates 23g; Sugar 10g; Fiber 2g; Protein 5g
Friday, February 25, 2011
French Onion Pizza au Gratin
French Onion Pizza au Gratin
tasteofhome.com
“I love a hot bowl of French onion soup and am also a fan of pizza after busy workdays. This recipe combines classic onion soup ingredients with everyday pizza staples."—Bonnie Long, Lakewood, Ohio
8 ServingsPrep: 30 min. Bake: 10 min.
NOTE: Charlie and I liked this; the boys didn't care for it.
Ingredients
* 1 large onion, sliced
* 2 tablespoons brown sugar
* 2 tablespoons olive oil, divided
* 3 tablespoons balsamic vinegar
* 3 garlic cloves, minced
* 1 tablespoon bourbon, optional
* 1 cup sliced fresh mushrooms
* 1/4 pound thickly sliced deli roast beef, coarsely chopped
* 1 prebaked 12-inch pizza crust (or homemade whole wheat pizza crust)
* 3/4 cup French onion dip
* 3/4 cup shredded part-skim mozzarella cheese
* 1 medium sweet red pepper, chopped
* 3/4 cup shredded Gruyere or Swiss cheese
* 1 teaspoon minced fresh rosemary
Directions
* In a large skillet, saute onion with brown sugar in 1 tablespoon oil
* until softened. Reduce heat to medium-low; cook, stirring
* occasionally, for 30 minutes or until deep golden brown. Stir in
* vinegar and garlic. Remove from the heat; add bourbon if desired.
* Continue cooking until liquid is nearly evaporated.
*
* In another skillet, saute mushrooms in remaining oil until tender;
* add roast beef and heat through.
*
* Place crust on a pizza pan; spread with French onion dip. Sprinkle
* with mozzarella cheese, onion mixture, red pepper, mushroom mixture
* and Gruyere cheese.
*
* Bake at 425° for 10-15 minutes or until cheese is melted.
* Sprinkle with rosemary. Yield: 8 slices.
*
Nutrition Facts: 1 slice equals 327 calories, 15 g fat (6 g saturated fat), 26 mg cholesterol, 585 mg sodium, 32 g carbohydrate, 2 g fiber, 15 g protein.
tasteofhome.com
“I love a hot bowl of French onion soup and am also a fan of pizza after busy workdays. This recipe combines classic onion soup ingredients with everyday pizza staples."—Bonnie Long, Lakewood, Ohio
8 ServingsPrep: 30 min. Bake: 10 min.
NOTE: Charlie and I liked this; the boys didn't care for it.
Ingredients
* 1 large onion, sliced
* 2 tablespoons brown sugar
* 2 tablespoons olive oil, divided
* 3 tablespoons balsamic vinegar
* 3 garlic cloves, minced
* 1 tablespoon bourbon, optional
* 1 cup sliced fresh mushrooms
* 1/4 pound thickly sliced deli roast beef, coarsely chopped
* 1 prebaked 12-inch pizza crust (or homemade whole wheat pizza crust)
* 3/4 cup French onion dip
* 3/4 cup shredded part-skim mozzarella cheese
* 1 medium sweet red pepper, chopped
* 3/4 cup shredded Gruyere or Swiss cheese
* 1 teaspoon minced fresh rosemary
Directions
* In a large skillet, saute onion with brown sugar in 1 tablespoon oil
* until softened. Reduce heat to medium-low; cook, stirring
* occasionally, for 30 minutes or until deep golden brown. Stir in
* vinegar and garlic. Remove from the heat; add bourbon if desired.
* Continue cooking until liquid is nearly evaporated.
*
* In another skillet, saute mushrooms in remaining oil until tender;
* add roast beef and heat through.
*
* Place crust on a pizza pan; spread with French onion dip. Sprinkle
* with mozzarella cheese, onion mixture, red pepper, mushroom mixture
* and Gruyere cheese.
*
* Bake at 425° for 10-15 minutes or until cheese is melted.
* Sprinkle with rosemary. Yield: 8 slices.
*
Nutrition Facts: 1 slice equals 327 calories, 15 g fat (6 g saturated fat), 26 mg cholesterol, 585 mg sodium, 32 g carbohydrate, 2 g fiber, 15 g protein.
Ultimate Panini
Ultimate Panini
“The aroma of onions cooking at country fairs and street vendor carts makes me crave caramelized onions. I wanted to pair them with something special, and this sandwich is just that.”—Charlene Brogan Falmouth, Maine
tasteofhome.com
4 ServingsPrep: 40 min. Cook: 5 min./batch
Ingredients
* 2 large onions, sliced
* 2 tablespoons canola oil
* 4 slices provolone cheese
* 1/2 pound thinly sliced deli ham
* 1 large tomato, sliced
* 8 garlic-flavored sandwich pickle slices
* 8 slices Italian bread (1/2 inch thick)
* 2 tablespoons butter, softened
Directions
* In a large skillet, saute onions in oil until softened. Reduce heat
* to medium-low; cook, stirring occasionally, for 30 minutes or until
* deep golden brown.
*
* Layer the cheese, ham, tomato, pickles and caramelized onions on four
* bread slices; top with remaining bread. Spread outsides of
* sandwiches with butter.
*
* Cook on a panini maker or indoor grill for 3-4 minutes or until bread
* is browned and cheese is melted. Yield: 4 servings.
*
Nutrition Facts: 1 panini equals 405 calories, 22 g fat (8 g saturated fat), 55 mg cholesterol, 1,188 mg sodium, 34 g carbohydrate, 3 g fiber, 20 g protein.
“The aroma of onions cooking at country fairs and street vendor carts makes me crave caramelized onions. I wanted to pair them with something special, and this sandwich is just that.”—Charlene Brogan Falmouth, Maine
tasteofhome.com
4 ServingsPrep: 40 min. Cook: 5 min./batch
Ingredients
* 2 large onions, sliced
* 2 tablespoons canola oil
* 4 slices provolone cheese
* 1/2 pound thinly sliced deli ham
* 1 large tomato, sliced
* 8 garlic-flavored sandwich pickle slices
* 8 slices Italian bread (1/2 inch thick)
* 2 tablespoons butter, softened
Directions
* In a large skillet, saute onions in oil until softened. Reduce heat
* to medium-low; cook, stirring occasionally, for 30 minutes or until
* deep golden brown.
*
* Layer the cheese, ham, tomato, pickles and caramelized onions on four
* bread slices; top with remaining bread. Spread outsides of
* sandwiches with butter.
*
* Cook on a panini maker or indoor grill for 3-4 minutes or until bread
* is browned and cheese is melted. Yield: 4 servings.
*
Nutrition Facts: 1 panini equals 405 calories, 22 g fat (8 g saturated fat), 55 mg cholesterol, 1,188 mg sodium, 34 g carbohydrate, 3 g fiber, 20 g protein.
Tortellini Vegetable Soup
Tortellini Vegetable Soup
Healthy Pregnancy Cookbook
Brewer Pregnancy Diet
birthingnaturally.net
Estimated Servings of
Milk: 0
Eggs: 0
Protein: 0
Greens: 0
Grains: 1
Fruits & Veggies: 1
An easy soup to make ahead and enjoy for lunch or a quick snack through the week. But it cooks so fast you don't need to make it ahead. Add a salad for a light dinner.
Ingredients
12 oz turkey sausage, crumbled
2 quarts chicken broth
1/2 tsp garlic powder
9 oz tortellini pasta
16 oz frozen mixed vegetables, thawed
Procedure
1. In large pot, over medium-high heat, cook sausage until browned; drain.
2. Add Chicken broth and garlic powder; bring to a boil. Add pasta; boil 5 minutes.
3. Stir in vegetables. Simmer uncovered for 10 minutes or until pasta is tender.
Serves 8. Per Serving: Calories 241; Calories from fat 98(41%); Fat 11g; Carbohydrates 24g; Sugar .5g; Fiber 3g; Protein 13g
Healthy Pregnancy Cookbook
Brewer Pregnancy Diet
birthingnaturally.net
Estimated Servings of
Milk: 0
Eggs: 0
Protein: 0
Greens: 0
Grains: 1
Fruits & Veggies: 1
An easy soup to make ahead and enjoy for lunch or a quick snack through the week. But it cooks so fast you don't need to make it ahead. Add a salad for a light dinner.
Ingredients
12 oz turkey sausage, crumbled
2 quarts chicken broth
1/2 tsp garlic powder
9 oz tortellini pasta
16 oz frozen mixed vegetables, thawed
Procedure
1. In large pot, over medium-high heat, cook sausage until browned; drain.
2. Add Chicken broth and garlic powder; bring to a boil. Add pasta; boil 5 minutes.
3. Stir in vegetables. Simmer uncovered for 10 minutes or until pasta is tender.
Serves 8. Per Serving: Calories 241; Calories from fat 98(41%); Fat 11g; Carbohydrates 24g; Sugar .5g; Fiber 3g; Protein 13g
Green and Gold Egg Bake
Green and Gold Egg Bake
Healthy Pregnancy Cookbook
Brewer Pregnancy Diet
birthingnaturally.net
Estimated Servings of
Milk: 0
Eggs: 1
Protein: 0
Greens: 1
Grains: 0
Fruits & Veggies: 0
Green and Gold Egg Bake
NOTE: I liked this alright though the rest of the family didn't much care for it.
Ingredients
1 cup seasoned bread crumbs (divided)
20 oz frozen chopped spinach (thawed and squeezed dry)
3 cup small-curd cottage cheese
1/2 cup grated Romano or Parmesan Cheese
5 eggs
Procedure
1. Sprinkle 1/4 C bread crumbs into a greased 8 in square baking dish. Bake at 350 for 3-5 minutes or until golden brown.
2. In a bowl, combine the spinach, cottage cheese, romano cheese, three eggs and remaining crumbs. Spread over the baked crumbs. Beat remaining eggs, pour over spinach mixture.
3. Bake, uncovered at 350 for 45 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving.
Serves 8. Per Serving: Calories 145; Calories from fat 50(34%); Fat 6g; Carbohydrates 7g; Sugar 2g; Fiber 2g; Protein 17g
Healthy Pregnancy Cookbook
Brewer Pregnancy Diet
birthingnaturally.net
Estimated Servings of
Milk: 0
Eggs: 1
Protein: 0
Greens: 1
Grains: 0
Fruits & Veggies: 0
Green and Gold Egg Bake
NOTE: I liked this alright though the rest of the family didn't much care for it.
Ingredients
1 cup seasoned bread crumbs (divided)
20 oz frozen chopped spinach (thawed and squeezed dry)
3 cup small-curd cottage cheese
1/2 cup grated Romano or Parmesan Cheese
5 eggs
Procedure
1. Sprinkle 1/4 C bread crumbs into a greased 8 in square baking dish. Bake at 350 for 3-5 minutes or until golden brown.
2. In a bowl, combine the spinach, cottage cheese, romano cheese, three eggs and remaining crumbs. Spread over the baked crumbs. Beat remaining eggs, pour over spinach mixture.
3. Bake, uncovered at 350 for 45 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving.
Serves 8. Per Serving: Calories 145; Calories from fat 50(34%); Fat 6g; Carbohydrates 7g; Sugar 2g; Fiber 2g; Protein 17g
Red Beans and Rice with Kielbasa
Red Beans and Rice with Kielbasa
relishmag.com
Ingredients
1 pound dried red kidney beans
1 tablespoon olive oil
1 pound turkey kielbasa, cut into ¼-inch thick rounds
1 cup chopped onion
2 celery ribs, chopped
2 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
¾ teaspoon salt
1 1/2 teaspoons hot sauce
2 cups reduced-sodium chicken broth
4 cups hot cooked white rice
Instructions
1. Rinse beans. Place beans in a large bowl or Dutch oven. Cover with water by several inches. Let soak overnight.
2. Heat oil in a Dutch oven over medium-high heat. Add kielbasa and cook until browned on both sides. Add onion, celery and garlic. Cook until onion is tender. Drain beans and add to pan. Add chicken broth and enough water to cover by 2 inches. Add parsley, salt and hot sauce.
4. Cook beans until tender, 1 ½ to 1 ¾ hours. Add more water if needed. Serve over hot rice. Serves 8.
Nutritional Information
Per serving: 390 calories, 6g fat, 30mg chol., 22g prot., 61g carbs., 9g fiber, 790mg sodium.
relishmag.com
Ingredients
1 pound dried red kidney beans
1 tablespoon olive oil
1 pound turkey kielbasa, cut into ¼-inch thick rounds
1 cup chopped onion
2 celery ribs, chopped
2 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
¾ teaspoon salt
1 1/2 teaspoons hot sauce
2 cups reduced-sodium chicken broth
4 cups hot cooked white rice
Instructions
1. Rinse beans. Place beans in a large bowl or Dutch oven. Cover with water by several inches. Let soak overnight.
2. Heat oil in a Dutch oven over medium-high heat. Add kielbasa and cook until browned on both sides. Add onion, celery and garlic. Cook until onion is tender. Drain beans and add to pan. Add chicken broth and enough water to cover by 2 inches. Add parsley, salt and hot sauce.
4. Cook beans until tender, 1 ½ to 1 ¾ hours. Add more water if needed. Serve over hot rice. Serves 8.
Nutritional Information
Per serving: 390 calories, 6g fat, 30mg chol., 22g prot., 61g carbs., 9g fiber, 790mg sodium.
Doc's Corn-and-Potato Chowder
Doc's Corn-and-Potato Chowder
From Southern Living
Prep Time: 25 minutes
Cook Time: 45 minutes
Stand: 10 minutes
Yield: Makes 6 to 8 servings (about 8 cups)
Ingredients
* 2 cups peeled, diced Yukon gold potatoes (about 2 lb.) (or regular)
* 2 tablespoons butter (or olive oil)
* 1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery
* 1 cup chopped yellow onion
* 2 cups milk
* 1 (12-oz.) can evaporated milk
* 1 (11-oz.) can yellow-and-white whole kernel corn, drained (only yellow works)
* 1 (10 3/4-oz.) can cream of mushroom soup with roasted garlic (reg cm soup works)
* 1/2 cup thinly sliced green onions
* 1 tablespoon chopped fresh parsley
* 1 to 2 tsp. hot sauce
* Salt and pepper to taste
* Garnish: thinly sliced green onions
NOTE: I could not find the packaged frozen diced onion, red, and green bell pepper and celery so I just added those in fresh.
Preparation
1. Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat. Cook potatoes 10 to 15 minutes or until tender. Drain and place in a large bowl.
2. Melt butter in Dutch oven over medium-high heat. Stir in frozen vegetables and chopped yellow onion; sauté onion mixture 6 to 8 minutes or until tender.
3. Add 2 cups milk, next 6 ingredients, and potatoes. Reduce heat to medium, and bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes or until thoroughly heated. Season with salt and pepper to taste. Let stand 10 minutes before serving. Garnish, if desired.
Note: For testing purposes only, we used McKenzie's Seasoning Blend for diced onion, red and green bell pepper, and celery and Campbell's Cream of Mushroom with Roasted Garlic Soup.
Corn-and-Potato Seafood Chowder: Prepare recipe as directed through Step 2. Omit 2 cups milk in Step 3, and add 1 lb. fresh crabmeat, drained, and 2 (6 1/2-oz.) cans minced clams, undrained, with evaporated milk, next 5 ingredients, and potatoes. Proceed with recipe as directed.
From Southern Living
Prep Time: 25 minutes
Cook Time: 45 minutes
Stand: 10 minutes
Yield: Makes 6 to 8 servings (about 8 cups)
Ingredients
* 2 cups peeled, diced Yukon gold potatoes (about 2 lb.) (or regular)
* 2 tablespoons butter (or olive oil)
* 1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery
* 1 cup chopped yellow onion
* 2 cups milk
* 1 (12-oz.) can evaporated milk
* 1 (11-oz.) can yellow-and-white whole kernel corn, drained (only yellow works)
* 1 (10 3/4-oz.) can cream of mushroom soup with roasted garlic (reg cm soup works)
* 1/2 cup thinly sliced green onions
* 1 tablespoon chopped fresh parsley
* 1 to 2 tsp. hot sauce
* Salt and pepper to taste
* Garnish: thinly sliced green onions
NOTE: I could not find the packaged frozen diced onion, red, and green bell pepper and celery so I just added those in fresh.
Preparation
1. Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat. Cook potatoes 10 to 15 minutes or until tender. Drain and place in a large bowl.
2. Melt butter in Dutch oven over medium-high heat. Stir in frozen vegetables and chopped yellow onion; sauté onion mixture 6 to 8 minutes or until tender.
3. Add 2 cups milk, next 6 ingredients, and potatoes. Reduce heat to medium, and bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes or until thoroughly heated. Season with salt and pepper to taste. Let stand 10 minutes before serving. Garnish, if desired.
Note: For testing purposes only, we used McKenzie's Seasoning Blend for diced onion, red and green bell pepper, and celery and Campbell's Cream of Mushroom with Roasted Garlic Soup.
Corn-and-Potato Seafood Chowder: Prepare recipe as directed through Step 2. Omit 2 cups milk in Step 3, and add 1 lb. fresh crabmeat, drained, and 2 (6 1/2-oz.) cans minced clams, undrained, with evaporated milk, next 5 ingredients, and potatoes. Proceed with recipe as directed.
Tuesday, February 1, 2011
Black Forest Oatmeal with Toasted Almonds
Black Forest Oatmeal with Toasted Almonds
from USA Weekend
This is very chocolaty and tastes more like a dessert than a breakfast. I also used regular chocolate milk instead of soymilk and did not toast my almonds.
While the oatmeal cooks, toast the almonds in a small skillet over medium-low heat, shaking it occasionally, until golden and fragrant, about 5 minutes. You can substitute light chocolate soymilk, but I prefer the flavor of regular chocolate soymilk.
# 3½ cups chocolate soymilk
# 2 cups old-fashioned oatmeal
# 1 Tbs. unsweetened cocoa
# Pinch salt ( I used 1/2 tsp.)
# 2/3 cup dried cherries (or cherry-flavored cranberries), coarsely chopped
# ¼ tsp. almond extract
# ¼ cup toasted slivered almonds
Bring milk, oatmeal, cocoa, salt and cherries to simmer in a large saucepan or 5- to 6- quart Dutch oven over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, to desired thickness, about 5 minutes. Stir in almond extract and serve immediately, sprinkling each portion with nuts.
YIELD: 4 SERVINGS
Per serving: 406 calories, 67 g carbohydrates, 13 g protein, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 7 g dietary fiber, 114 mg sodium
from USA Weekend
This is very chocolaty and tastes more like a dessert than a breakfast. I also used regular chocolate milk instead of soymilk and did not toast my almonds.
While the oatmeal cooks, toast the almonds in a small skillet over medium-low heat, shaking it occasionally, until golden and fragrant, about 5 minutes. You can substitute light chocolate soymilk, but I prefer the flavor of regular chocolate soymilk.
# 3½ cups chocolate soymilk
# 2 cups old-fashioned oatmeal
# 1 Tbs. unsweetened cocoa
# Pinch salt ( I used 1/2 tsp.)
# 2/3 cup dried cherries (or cherry-flavored cranberries), coarsely chopped
# ¼ tsp. almond extract
# ¼ cup toasted slivered almonds
Bring milk, oatmeal, cocoa, salt and cherries to simmer in a large saucepan or 5- to 6- quart Dutch oven over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, to desired thickness, about 5 minutes. Stir in almond extract and serve immediately, sprinkling each portion with nuts.
YIELD: 4 SERVINGS
Per serving: 406 calories, 67 g carbohydrates, 13 g protein, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 7 g dietary fiber, 114 mg sodium
Healthified Rice and Bean Burgers
Healthified Rice and Bean Burgers
From eatbetteramerica.com
Prep Time:20 min
Start to Finish:30 min
makes:4 burgers
1 can (15 oz) Progresso® red kidney beans, rinsed and drained (OR black beans)
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup soft whole wheat bread crumbs*
2 tablespoons snipped fresh cilantro
1 clove garlic, minced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup cooked brown rice
4 whole grain hamburger buns, split and toasted
2 tablespoons fat-free mayonnaise
Fresh spinach leaves, tomato slices, and/or red onion slices (optional)
1. In a medium bowl, coarsely mash beans with a potato masher or fork. Stir in onion, celery, bread crumbs, cilantro, garlic, oregano, cumin, salt, and pepper. Stir in rice.
2. Shape the bean mixture into four 1/2-inch-thick patties.
3. Preheat a grill pan or large skillet over medium heat. Add patties to pan or skillet. Cook for 10 to 12 minutes or until heated through, turning patties once.
4. Serve burgers on buns with mayonnaise, and, if desired, spinach, tomato, and/or red onion.
5. *TIP: To make 1/4 cup soft bread crumbs, place 1/2 slice of whole wheat bread in a blender or food processor and blend or process into coarse crumbs.
Nutritional Information
1 burger: Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 610mg; Total Carbohydrate 51g (Dietary Fiber 10g, Sugars 6g); Protein 13g Percent Daily Value*: Vitamin A 4%; Vitamin C 8%; Calcium 15%; Iron 15% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Lean Meat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
From eatbetteramerica.com
Prep Time:20 min
Start to Finish:30 min
makes:4 burgers
1 can (15 oz) Progresso® red kidney beans, rinsed and drained (OR black beans)
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup soft whole wheat bread crumbs*
2 tablespoons snipped fresh cilantro
1 clove garlic, minced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup cooked brown rice
4 whole grain hamburger buns, split and toasted
2 tablespoons fat-free mayonnaise
Fresh spinach leaves, tomato slices, and/or red onion slices (optional)
1. In a medium bowl, coarsely mash beans with a potato masher or fork. Stir in onion, celery, bread crumbs, cilantro, garlic, oregano, cumin, salt, and pepper. Stir in rice.
2. Shape the bean mixture into four 1/2-inch-thick patties.
3. Preheat a grill pan or large skillet over medium heat. Add patties to pan or skillet. Cook for 10 to 12 minutes or until heated through, turning patties once.
4. Serve burgers on buns with mayonnaise, and, if desired, spinach, tomato, and/or red onion.
5. *TIP: To make 1/4 cup soft bread crumbs, place 1/2 slice of whole wheat bread in a blender or food processor and blend or process into coarse crumbs.
Nutritional Information
1 burger: Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 610mg; Total Carbohydrate 51g (Dietary Fiber 10g, Sugars 6g); Protein 13g Percent Daily Value*: Vitamin A 4%; Vitamin C 8%; Calcium 15%; Iron 15% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Lean Meat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crispy Parmesan Chips
Crispy Parmesan Chips
From everydayhealth.com
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins
Ingredients
* 30 wonton wrappers
* 2 tablespoon oil, olive
* 1 clove(s) garlic
* 1/2 teaspoon basil, dried
* 1/4 cup(s) cheese, Parmesan
Preparation
1. Preheat oven to 350°F. Using a sharp knife, cut wonton wrappers diagonally in half to form 60 triangles. Coat a baking sheet with nonstick cooking spray. Arrange one-third of the triangles in a single layer on prepared baking sheet.
2. In a small bowl, stir together oil, garlic, and basil. Lightly brush the wonton triangles on baking sheet with some of the oil mixture; sprinkle with some of the Parmesan or Romano cheese.
3. Bake about 8 minutes or until golden. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture, and Parmesan or Romano cheese.
Quick Info:
Servings
Contains Wheat
Contains Dairy
Vegetarian
Most Popular
Diabetes-Friendly
Nutritional Info (Per serving):
Calories: 69, Saturated Fat: 1g, Sodium: 116mg, Dietary Fiber: 0g, Total Fat: 2g, Carbs: 9g, Cholesterol: 2mg, Protein: 2g
Exchanges: Starch: 0.5, Fat: 0.5
Carb Choices: 0.5
From everydayhealth.com
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins
Ingredients
* 30 wonton wrappers
* 2 tablespoon oil, olive
* 1 clove(s) garlic
* 1/2 teaspoon basil, dried
* 1/4 cup(s) cheese, Parmesan
Preparation
1. Preheat oven to 350°F. Using a sharp knife, cut wonton wrappers diagonally in half to form 60 triangles. Coat a baking sheet with nonstick cooking spray. Arrange one-third of the triangles in a single layer on prepared baking sheet.
2. In a small bowl, stir together oil, garlic, and basil. Lightly brush the wonton triangles on baking sheet with some of the oil mixture; sprinkle with some of the Parmesan or Romano cheese.
3. Bake about 8 minutes or until golden. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture, and Parmesan or Romano cheese.
Quick Info:
Servings
Contains Wheat
Contains Dairy
Vegetarian
Most Popular
Diabetes-Friendly
Nutritional Info (Per serving):
Calories: 69, Saturated Fat: 1g, Sodium: 116mg, Dietary Fiber: 0g, Total Fat: 2g, Carbs: 9g, Cholesterol: 2mg, Protein: 2g
Exchanges: Starch: 0.5, Fat: 0.5
Carb Choices: 0.5
Subscribe to:
Posts (Atom)
Posts
