Light and Delicious Spiced Nuts for Super Bowl Sunday
January 31, 2009
I had so much fun on “Talk of the Town” yesterday in Nashville. I thank my Nashville friends, Lisa and Rob, News Channel 5 and all of the Nashville subscribers and facebook fans for tuning in to watch me. One of the recipes I shared was this Spiced Nuts mix which I posted before Thanksgiving. It was very popular and is perfect for Super Bowl Sunday. It’s a lower-fat nut recipe and is ideal for a Super Bowl Party, holidays, or you can enjoy them as a snack or also tossed in a salad. Feel free to use any type of nuts that you want. These are worth every bite, and there’s no oil or butter in the recipe.
Spiced Almonds and Pecans
Prep: 5 minutes
Cook: 25 minutes
Yield: 41/2 cups
Ingredients
2 (6-ounce) packages pecan halves
1 (6 ounce) can whole natural almonds
1/3 cup packed brown sugar
11/2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
2 large egg whites, lightly beaten
Cooking spray
Preparation
1. Preheat oven to 325°.
2. Combine pecans, almonds and next 3 ingredients in a large bowl. Stir in egg whites. Spread mixture evenly onto a foil-lined baking sheet coated with cooking spray. Bake at 325° for 10 minutes. Stir mixture; bake an additional 10 to 15 minutes or until crisp. Transfer foil to a wire rack; cool almond mixture. Break almond mixture into small pieces.
Note: Store at room temperature in an airtight container for up to one week.
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Super Bowl Favorite-Tomato-Basil Sliders
January 30, 2009
Okay, I am having a slightly busy week…all because of these Tomato-Basil Sliders. I am in Nashville to be on WTVF News Channel 5 “Talk of the Town” on Friday, and I will be in Birmingham on WBRC Fox 6 TV on Saturday morning preparing this recipe and a few others for Super Bowl Sunday that I will post in the coming days.
Sliders are very popular this year, and this recipe is very special. Using marinara, fresh basil and sun-dried tomatoes create such a flavorful burger that you won’t even need any toppings. And, they’re low-fat, and you can substitute ground turkey or pork if you wish. Adults and kids love them, and I hope you will too! Wish me luck, Alison
Sun-Dried Tomato Sliders
These proportions also work perfectly as a meatloaf in a 71/2- x 4-inch pan.
Prep: 20 minutes
Cook: 10 minutes
Yield: 8 servings
Ingredients
1 pound lean ground beef
3/4 cup panko breadcrumbs (or regular is fine)
1/2 cup chopped fresh basil
1/2 cup marinara sauce
1/2 cup chopped sun-dried tomatoes
2 egg whites
2 garlic cloves, minced
1/4 teaspoon freshly ground pepper
8 (1-ounce) Parker House rolls
Ketchup, lettuce leaves
Preparation
1. Combine first 8 ingredients in a large mixing bowl. Divide dough into 8 equal portions, shaping into a 1/4-inch patty. Lightly coat with cooking spray. Place patties in a grill pan and grill 3 to 5 minutes each side or until done. Serve on cut sides of rolls and top with marinara, ketchup and lettuce, if desired.
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Easy Healthy Asian Chicken Salad
January 29, 2009
I am amazed how many subscribers and fans on facebook I have that are college students, and I thank all of you and am so excited that ya’ll are cooking while in college! Carlie, a college senior at the University of Georgia, has particularly enjoyed when I post salad recipes, and she told me she has tried all of them. She asked me to “keep them coming” so Carlie, this one’s for you. This salad is a cinch! The ingredients are very simple and easy to find. Feel free to substitute salmon for the chicken or even add thin cooked vermicelli or rice noodles to this salad. I kept the dressing very light, but it is a little tangy so if you want to add more oil, feel free.
Asian Chicken Salad
Prep: 25 minutes
Yield: 4 servings
Ingredients
5 cups shredded romaine lettuce
1 large seedless cucumbers, thinly sliced
2 cups shredded carrots
1 tomato, thinly sliced
11/2 cups chopped cooked chicken
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced red onion
1/4 cup unsalted dry-roasted peanuts, toasted
2/3 cup rice wine vinegar
1/4 cup fresh lime juice
1 tablespoon canola or sesame oil
2 teaspoons low-sodium soy sauce
3 cloves garlic, minced
1/4 cup sugar
1/4 teaspoon crushed red pepper flakes
Preparation
1. Combine lettuce and next 8 ingredients in a large salad bowl. Whisk together rice wine vinegar and remaining ingredients and pour over salad, tossing gently.
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Low-Fat, Low-Calorie Beef and Cheese Manicotti
January 28, 2009
Low-fat, low-calorie manicotti? Is that possible? With only 325 calories and 8.5 grams of fat, I can say, yes, that is possible. This combination of lean ground beef, fat-free ricotta, egg white and fresh herbs creates a delicious and easy manicotti recipe. I developed this recipe for Laura’s Lean Beef Company a few years ago, and it has been a family staple for a few years. Feel free to use ground turkey or pork instead of beef if you choose. Also, you can prepare it a day ahead and bake it the next day.
Beef and Cheese Manicotti
Prep: 20 minutes
Cook: 35 minutes
Yield: 6 to 8 servings
Ingredients
1 (8-ounce) package manicotti
1/2 pound lean ground beef
1/2 cup finely chopped onion
2 cloves garlic, minced
1 (15-ounce) container fat-free ricotta cheese
1 cup shredded mozzarella cheese, divided
1 egg white
2 tablespoons finely chopped parsley
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 1/2 cups marinara sauce
Preparation
1. Cook manicotti according to package directions. Drain and set aside.
2. Heat a large heavy skillet over medium heat. Brown ground beef, onion and garlic 5 minutes or until meat is browned; drain and let cool slightly.
3. Combine ricotta cheese, 1/2 cup mozzarella cheese and next 5 ingredients in a large mixing bowl. Stir in the meat mixture and set aside.
4. Preheat oven to 350°F. Spoon 1/2 cup marinara sauce in a lightly greased 13-x 9-inch baking dish. Fill manicotti shells with the meat mixture and arrange in a single layer in prepared dish. Spoon the remaining sauce over the top and sprinkle with remaining mozzarella cheese. Bake 30 minutes or until sauce bubbles and is heated through. Let stand 5 minutes before serving.
Skillet Chicken with Olives and Tomatoes
January 27, 2009
This recipe is a breeze, and it’s bursting with flavors from paprika, cumin, olives, parsley and tomatoes. If you don’t like cumin, you can omit it and double the paprika. Using chicken cutlets cuts down on the cooking time so you will have this to your table in about 25 minutes or so. Serve with a big green salad, roasted asparagus or some rice, and that’s all you need for dinner tonight.
Skillet Chicken with Olives and Tomatoes
Prep: 10 minutes
Cook: 12 minutes
Yield: 4 servings
Ingredients
1/4 teaspoon smoked or regular paprika
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1/4 cup fresh lemon juice
11/2 pounds chicken cutlets
1 tablespoon olive oil
1/3 cup white wine or low-sodium chicken broth
1/4 cup chopped shallots
1/2 cup sliced grape tomatoes
1/2 cup chopped Italian parsley
1/4 cup sliced green olives
Preparation
1. Sprinkle chicken with first 3 ingredients; drizzle with lemon juice. Heat oil in a large lightly greased skillet over medium-high heat and cook 2 to 3 minutes on each side or until chicken is golden.
2. Remove chicken from skillet and pour white wine into skillet, stirring to scrape the bottom solids. Add shallots and remaining ingredients. Reduce heat; add chicken back to skillet; simmer 5 minutes.
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Easy and Healthy Bean-Vegetable Soup
January 26, 2009
How about a simple and healthy bean soup recipe while the weather is still cold? I found this plain bean mixture at Fresh Market, but you can find bean mixes at all local grocery stores. I don’t use the seasoning packets that come with them, just the recipe below. Just look for a 1-pound bag, and this recipe will be a breeze. It’s so hearty, easy and flavorful. The hardest part is that you have to soak the beans overnight. Stay warm and enjoy!
Bean Vegetable Soup
1/2 pound sweet Italian sausage can be added to this.
Prep: 20 minutes
Stand: overnight
Cook: 2 hours
Yield: 8 cups
Ingredients
1 pound bean soup mix
6 cups water
4 cups fat-free, low sodium chicken broth
1 medium onion, diced
1 cup diced carrot
3/4 cup diced celery
1 (28-ounce) can diced tomatoes
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon freshly ground pepper
Chopped fresh parsley and grated Parmesan cheese (optional)
Preparation
1. Soak the bean mix overnight in plenty of water; rinse and drain.
2 Add beans to water and bring to a boil; simmer 1 hour.
3. If adding sausage, saute sausage in a large saute pan until browned. Add sausage and remaining ingredients; simmer 2 hours. Sprinkle with chopped fresh parsley and Parmesan before serving, if desired.
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Power House Granola
January 23, 2009
I’m obsessed with granola. I really try not to have it in my house because when I start eating it I cannot stop. I have developed various granola recipes for many different food magazines, but when one of my subscribers, Erica, asked me for a recipe, I went back to the drawing (or cooking) board. I wanted this recipe as low-fat and healthy as possible, and I think I did a good job because my 3 kids (under the age of 11) even devoured the entire container.
By the way, I did photograph, style and prop this photo all on my own. I get a lot of questions via email asking me do I really do all of this, so the answer is, yes.
Power House Granola
Prep: 10 minutes
Cook: 25 minutes
Yield: About 5 cups (serving size: about 1/2 cup)
Ingredients
2 1/2 cups regular oats
1/3 cup flaxseeds
1/2 cup chopped walnuts
1/2 cup almonds
1/3 cup sunflower seeds
21/2 teaspoons ground cinnamon
1/2 cup orange juice
1/2 cup honey
1/3 cup packed brown sugar
1 teaspoon canola oil
1 teaspoon vanilla extract
Cooking spray
1/3 cup dried berry mix (cranberries, cherries, blueberries)
Preparation
1. Preheat oven to 300°.
2. Combine first 6 ingredients in a medium bowl.
3. Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
4. Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.
Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.
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Super-Healthy Salad in 20 Minutes
January 22, 2009
This is one of my favorite salads that I raced to the kitchen and developed after I saw a similar salad at a really cool and eclectic restaurant new to downtown Birmingham, AL called Urban Standard. The combination of walnuts, strawberries, blueberries and goat cheese with a vinaigrette made from pomegranate juice and flaxeed oil create the ultimate healthy salad. If you’re really short on time, omit the dressing and use your favorite bottled light balsamic or raspberry vinaigrette. And, if you want to make this a main-dish dinner salad, add 2 cups grilled or cooked chopped chicken or salmon.
By the way, I heard from six different people yesterday from California, two in Nashville, two in Birmingham, Atlanta and even New Jersey who were making my Rigatoni for dinner last night. Thanks for all the awesome support! Best, Alison
Super-Healthy Salad
Prep: 20 minutes
Yield: 4 to 6 servings
Ingredients
1/3 cup raspberry vinegar
2 tablespoons pomegranate juice
2 tablespoons honey
2 tablespoons finely chopped fresh mint
1/4 teaspoon salt
1/2 teaspoon ground black pepper
21/2 teaspoons flaxseed oil
4 cups fresh mixed greens
2 cups sliced strawberries
1 (4.4-ounce) package fresh blueberries
1/4 to 1/3 cup chopped walnuts, toasted
1/4 cup crumbled goat cheese (if you don’t like goat cheese, you can use feta)
Preparation
1. Whisk together raspberry vinegar, pomegranate juice, honey, mint, salt and pepper in a small bowl. Slowly add flaxseed oil, whisking to combine; set aside.
2. Combine mixed greens, strawberries, blueberries, walnuts and goat cheese in a large serving bowl. Add vinaigrette, tossing well.
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Rigatoni to the Table in Under 20 Minutes
January 21, 2009
Who doesn’t like pasta? My family loves it, but I don’t make it very often, especially when I’m trying to be good and eat moderate amounts of carbs at night. But, when the weather is as cold as it is (for so many of us), there’s really nothing better. This recipe is so wonderful for so many reasons. It’s quick, it’s a one-dish meal, it has great flavor and it’s really not too bad if you’re watching your weight. Not to mention, it’s 8 ingredients and can be prepared in under 20 minutes. What else can I say?
Quick and Easy Skillet Rigatoni
Prep: 4 minutes
Cook: 15 minutes
Yield: 4 servings
Ingredients
8 ounces uncooked rigatoni
1 small onion, finely chopped
1/2 pound lean ground round
1 (8-ounce) package sliced fresh mushrooms
1/2 cup dry white wine or low-sodium chicken or beef broth
2 (8-ounce) cans tomato sauce with garlic, basil and oregano (I used Hunts)
2 tablespoons chopped fresh basil
1/2 teaspoon crushed red pepper flakes (optional)
Grated Parmesan cheese
Preparation
1. Cook rigatoni according to package directions.
2. While pasta cooks, cook onion, ground round and mushrooms in a large lightly greased skillet over medium-high heat. Cook 6 minutes or until beef is no longer pink. Add wine; bring to a boil. Cook 2 minutes or until liquid is evaporated. Stir in pasta, tomato sauce, basil and red pepper flakes, if desired; cover and simmer 3 minutes or until thoroughly heated. Sprinkle each serving with Parmesan cheese.
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Chicken and Broccoli Sourdough Cobbler
January 20, 2009
When I told a friend of mine about this recipe, she said, “Chicken Cobbler? Don’t you mean, chicken casserole?” I said, “No, this recipe is much cooler than that!” First, the topping is made with crisp sourdough croutons that are laced with Parmesan cheese and add the perfect toasty crunch. Second it’s filled with broccoli, sun-dried tomatoes and a short-cut sauce, low-fat alfredo. Using chopped rotisserie chicken works great in this recipe (you can also use leftover turkey). Last, purchase bagged broccoli flowerets from the grocery produce section to make your life even easier, and there’s no need to pre-cook them. Try it and let me know what you think and whether it’s deserving of it’s special name.
Chicken and Broccoli Cobbler
Prep: 15 minutes
Cook: 30 minutes
Yield: 4 servings
Ingredients
2 tablespoons butter or margarine, melted
3 cups cubed sourdough bread
1/2 cup grated Parmesan cheese
3 cups broccoli flowerets
3 cups chopped, cooked chicken (I used rotisserie chicken)
1/2 cup chopped sun-dried tomatoes
1 (10-ounce) container light refrigerated Alfredo sauce
1/2 cup light sour cream
Preparation
1. Drizzle butter over bread cubes in a large bowl; sprinkle with cheese, tossing gently.
2. Combine broccoli and next 5 ingredients in a large bowl. Spoon filling into lightly greased 2-quart rectangle or oval baking dishes or individual baking dishes; top with bread cubes.
3. Bake uncovered, at 400F for 25 to 30 minute (20 to 25 for individual cobblers) or until bubbly and top is toasted. (Cover, if it starts to brown too fast.)