Awesome Low-Fat, Low-Calorie Tapas/Appetizer: Steak Tomato Crostini
March 05, 2010
I had a busy week with my friends from Laura’s Lean Beef in town on their media tour stop at Health, Cooking Light and Southern Living magazines. I treated some of the food editors to some appetizers featuring Laura’s Lean Beef, and this was one of my favorites. They are only 200 calories and 4 grams of fat per serving, and Steak Tomato Crostini are fabulous. Start by combining fresh rosemary, basil, sun-dried tomatoes in the food processor and then stir in fresh roma tomatoes. Then, top the French bread with the tomato mixture, steak and blue cheese. I developed this recipe a while back, but it is a wonderful classic, especially for steak lovers.
Steak Tomato Crostini
Prep:
15 minutes
Cook:
30 minutes
Yield:
18 servings
Ingredients
1/4 pounds New York Strip Steaks, ribeyes or beef tenderloin
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 large plum tomatoes (1/2 cup), seeded and chopped
2 tablespoons chopped sweet onion (optional)
2 tablespoons crumbled blue cheese
18 baguette slices (3/4 of a large French baguette)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 large plum tomatoes (1/2 cup), seeded and chopped
2 tablespoons chopped sweet onion (optional)
2 tablespoons crumbled blue cheese
18 baguette slices (3/4 of a large French baguette)
Preparation
1. Season steaks with salt and pepper. Grill steaks, covered with grill lid, over medium-high heat (350°to 400°) about 8 to 10 minutes on each side or to desired degree of doneness. Let cool and thinly slice.
2. Combine basil, rosemary and sun-dried tomatoes in a food processor. Remove to a medium bowl. Stir in fresh tomatoes and onion, if desired.
3. Arrange baguette slices on a lightly greased baking sheet. Top with steak; spoon tomato mixture evenly over slices. Top with blue cheese.
4. Bake at 350F for 8 to 10 minutes or until cheese melts and bread is slightly toasted.
2. Combine basil, rosemary and sun-dried tomatoes in a food processor. Remove to a medium bowl. Stir in fresh tomatoes and onion, if desired.
3. Arrange baguette slices on a lightly greased baking sheet. Top with steak; spoon tomato mixture evenly over slices. Top with blue cheese.
4. Bake at 350F for 8 to 10 minutes or until cheese melts and bread is slightly toasted.
One Response to “Awesome Low-Fat, Low-Calorie Tapas/Appetizer: Steak Tomato Crostini”
Kristi Rimkus says:
March, 09 2010at 09:59 am
I've started Happy Hour Friday on my blog, I'd love to feature this recipe! It looks like it would be delicious with a glass of really great red wine!
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Weeknight Favorite: Roasted Garlic Turkey-Basil Meatloaf
February 18, 2010
I love making Turkey Meatloaf this time of the year because everyone in the family loves it, and it’s such a cinch to prepare. This recipe has extra garlic flavor with fresh garlic and tomato sauce with roasted garlic. Chop some fresh basil and add panko breadcrumbs to make it even more special. Enjoy on a busy weeknight or sunday night supper.
Roasted Garlic Turkey-Basil Meatloaf
Prep:
10 minutes
Cook:
1 hour, 5 minutes
Yield:
6 servings
Ingredients
11/2 pounds lean ground turkey
1 cup panko breadcrumbs
1 (8-ounce) can tomato sauce with roasted garlic
2 cloves garlic, minced
1 egg white
2 tablespoons chopped fresh basil
1/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup no-salt added tomato sauce
1 cup panko breadcrumbs
1 (8-ounce) can tomato sauce with roasted garlic
2 cloves garlic, minced
1 egg white
2 tablespoons chopped fresh basil
1/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup no-salt added tomato sauce
Preparation
1. Combine turkey, breadcrumbs, roasted garlic tomato sauce, garlic, egg white, basil salt and pepper in a large mixing bowl. Place in a lightly greased 8- x 4-inch loafpan coated with cooking spray.
2. Bake at 350F for 1 hour. Top with 1/4 cup remaining sauce and cook 5 to 10 minutes more.
2. Bake at 350F for 1 hour. Top with 1/4 cup remaining sauce and cook 5 to 10 minutes more.
One Response to “Weeknight Favorite: Roasted Garlic Turkey-Basil Meatloaf”
Maddie says:
February, 23 2010at 10:25 pm
Alison--I tried this recipe last night... so easy and delicious! I substituted regular bread crumbs for gluten free bread crumbs and it was awesome.
Well done!
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Dijon Salmon Burgers with Greek Yogurt
January 30, 2010
I posted a Salmon Croquette recipe a while back that has been very popular and one of my top posts. I made these healthy Salmon Burgers for a television segment that will air next week on Friday, February 5th on NBC 13 “Daytime Alabama”. They’re so easy and full of great healthy flavor filled with Greek yogurt, panko breadcrumbs, chives and Dijon mustard. Serve on a bed of spinach, mixed lettuces or a bun.
Easy Salmon Burgers
Prep:
10 minutes
Cook:
12 minutes
Yield:
4 servings
Ingredients
1/3 cup nonfat Greek yogurt
2 tablespoons Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup panko breadcrumbs, divided
1/4 teaspoon chopped fresh chives
1/8 teaspoon freshly ground black pepper
2 (7.5-ounce) cans wild Alaskan red salmon, skinless and drained
4 teaspoons olive oil
Fresh chives (optional)
2 tablespoons Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup panko breadcrumbs, divided
1/4 teaspoon chopped fresh chives
1/8 teaspoon freshly ground black pepper
2 (7.5-ounce) cans wild Alaskan red salmon, skinless and drained
4 teaspoons olive oil
Fresh chives (optional)
Preparation
1. To prepare croquettes, combine yogurt, mustard, and egg whites in a bowl. Set aside.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup panko, 1/4 teaspoon chives, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes. Garnish with fresh chives, if desired.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup panko, 1/4 teaspoon chives, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes. Garnish with fresh chives, if desired.
2 Responses to “Dijon Salmon Burgers with Greek Yogurt”
Alison Lewis says:
February, 09 2010at 11:09 am
I think it might. I love salmon but if you try it let me know.
Ann says:
February, 08 2010at 07:44 pm
Would this work well with tuna instead of salmon?
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Easy Weeknight Family Favorite: Baked Penne
January 17, 2010
My kids love pasta for dinner especially when it’s made with penne noodles. I thew this recipe together in no time, and they went crazy over it. It’s as simple and basic as can be, but it is a true family pleaser.
Baked Penne
Prep:
15 minutes
Cook:
40 minutes
Yield:
4 servings
Ingredients
1 pound ziti
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh basil (optional)
1 (26-ounce) jar pasta sauce (I like Paul Newman's Marinara)
1 (15-ounce) container ricotta
1 cup grated mozzarella
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh basil (optional)
1 (26-ounce) jar pasta sauce (I like Paul Newman's Marinara)
1 (15-ounce) container ricotta
1 cup grated mozzarella
Preparation
1. Cook the pasta according to the package instructions.
2. Heat oven to 400° F.
3. In a large pot, cook beef over medium-low heat until beef is browned, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and basil (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the ricotta and toss again. Spread the mixture into a lightly greased 9-by-13-inch baking dish. Top with mozzarella and bake 20 minutes or until mozzarella melts.
2. Heat oven to 400° F.
3. In a large pot, cook beef over medium-low heat until beef is browned, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and basil (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the ricotta and toss again. Spread the mixture into a lightly greased 9-by-13-inch baking dish. Top with mozzarella and bake 20 minutes or until mozzarella melts.
One Response to “Easy Weeknight Family Favorite: Baked Penne”
zachary says:
January, 18 2010at 08:39 am
Could you make it again cause it was really really good
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Steak-Fresh Herb and Tomato Crostini Appetizer
June 29, 2009
Since summer is here, I like to cook appetizer recipes that are easy to prepare, delicious and perfect to serve while I’m grilling outside. This recipe works great using leftover steak, or if you want to serve a hearty appetizer, you can create this one on the grill while you are grilling the rest of your meal. I love the combination of sun-dried tomatoes and fresh plum tomatoes. If you don’t like blue cheese, use fresh Parmesan or feta cheese. I developed this recipe for Laura’s Lean Beef, and it would be perfect for the Fourth of July.
Steak-Fresh Herb and Tomato Crostini
Prep:
15 minutes
Cook:
30 minutes
Yield:
Yield: 18 servings
Ingredients
11/4 pounds lean new york strip steaks
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/3 cup chopped sun-dried tomatoes
2 large plum tomatoes (1/2 cup), seeded and chopped
2 tablespoons chopped sweet onion
2 teaspoons crumbled blue cheese
18 baguette slices (3/4 of a large French baguette)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/3 cup chopped sun-dried tomatoes
2 large plum tomatoes (1/2 cup), seeded and chopped
2 tablespoons chopped sweet onion
2 teaspoons crumbled blue cheese
18 baguette slices (3/4 of a large French baguette)
Preparation
1. Season steaks with salt and pepper. Grill steaks, covered with grill lid,
over medium-high heat (350°to 400°) about 8 to 10 minutes on each side or to
desired degree of doneness. Let cool and thinly slice.
2. Combine basil, rosemary and sun-dried tomatoes in a food processor.
Remove to a medium bowl. Stir in fresh tomatoes, onion and blue cheese.
3. Arrange baguette slices on a lightly greased baking sheet. Top with
steak; spoon tomato mixture evenly over slices.
4. Bake at 350F for 8 to 10 minutes or until cheese melts and bread is
slightly toasted.
Broiling Instructions: Place steak on a rack of a broiler pan. Broil 3 to 5 inches from heat 6 to 8 minutes on each side or until desired degree of doneness.
over medium-high heat (350°to 400°) about 8 to 10 minutes on each side or to
desired degree of doneness. Let cool and thinly slice.
2. Combine basil, rosemary and sun-dried tomatoes in a food processor.
Remove to a medium bowl. Stir in fresh tomatoes, onion and blue cheese.
3. Arrange baguette slices on a lightly greased baking sheet. Top with
steak; spoon tomato mixture evenly over slices.
4. Bake at 350F for 8 to 10 minutes or until cheese melts and bread is
slightly toasted.
Broiling Instructions: Place steak on a rack of a broiler pan. Broil 3 to 5 inches from heat 6 to 8 minutes on each side or until desired degree of doneness.
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Summer Side Dish: Grilled Beer-Basil Corn
June 21, 2009
Grilling corn is so easy, and it’s so versatile to prepare. I was out at the farmer’s market this weekend and thought I would try my hand at a simple ingredient combination to flavor the corn: using light beer and basil. It came out great! Feel free to add sea salt, pepper or your favorite herbs. It’s wonderful this time of year.
Beer-Basil Corn
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 to 6 servings
Ingredients
4 ears fresh corn, removing husks and silks
1 (12-ounce) bottle light beer (I like Modelo)
1/2 cup finely chopped fresh basil
1 (12-ounce) bottle light beer (I like Modelo)
1/2 cup finely chopped fresh basil
Preparation
1. Place corn in a large dish and pour beer over to cover. Sprinkle with basil, turning well. Let stand 15 minutes or soak overnight, if desired.
2. Drain and place on grill, covered with grill lid, over medium-high heat (350°to 400°) 5 to 10 minutes or until golden brown, turning occasionally.
2. Drain and place on grill, covered with grill lid, over medium-high heat (350°to 400°) 5 to 10 minutes or until golden brown, turning occasionally.
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Light, Simple and Budget Friendly: Chicken with Olives and Tomatoes
May 12, 2009
I love cooking in a skillet, especially a grill pan such as this. It’s so easy and quick, and dinner comes together in under 25 minutes. Using chicken cutlets works great in this recipe because they cook so quickly. If you can’t find chicken cutlets at your local store, just slice a boneless chicken breast so it is half the size in thickness. I love this fresh combination of the chicken with grape tomatoes, olives and fresh basil and parsley. It’s perfect this time of year, and my kids love it too. See me preparing this recipe on “Talk of Town” on News Channel 5 in Nashville, this Thursday at 11:30 a.m.
Skillet Chicken with Olives and Tomatoes
Prep:
10 minutes
Cook:
12 minutes
Yield:
4 servings
Ingredients
11/2 pounds chicken cutlets
1/4 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon ground lemon pepper
1/4 cup fresh lemon juice
1 tablespoon olive oil
1/4 cup chopped shallots
1/2 cup sliced grape tomatoes
1/4 cup sliced green or black olives
1/4 cup chopped fresh basil
1/2 cup chopped Italian parsley
1/4 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon ground lemon pepper
1/4 cup fresh lemon juice
1 tablespoon olive oil
1/4 cup chopped shallots
1/2 cup sliced grape tomatoes
1/4 cup sliced green or black olives
1/4 cup chopped fresh basil
1/2 cup chopped Italian parsley
Preparation
1. Sprinkle chicken with paprika, sea salt and lemon pepper; drizzle with lemon juice. Heat oil in a large lightly greased skillet over medium-high heat and cook chicken and shallots 2 to 3 minutes on each side or until chicken is golden and shallots are tender.
Add remaining tomatoes and olives, stirring well. Sprinkle with basil and parsley before serving.
Add remaining tomatoes and olives, stirring well. Sprinkle with basil and parsley before serving.
2 Responses to “Light, Simple and Budget Friendly: Chicken with Olives and Tomatoes”
Lori says:
May, 13 2009at 10:30 am
Looks delicious
Alli says:
May, 12 2009at 12:21 pm
I like the addition of the "Print" button! Makes it much easier!
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Springy and Easy: Tomato-Basil and Four-Cheese Pizza
April 27, 2009
Okay, when I say this pizza is good, I mean it! Words can’t describe how delicious, easy and springy it is. It’s also so simple to prepare and can be prepared in under 30 minutes. I used Mama Marys for the pizza crust, but feel free to use your favorite crusts. The combination of fresh plum tomatoes, parsley and basil along with fresh mozzarella, fontina, Parmesan and feta create awesome flavors and textures. All I can say is delish!
Tomato-Basil and Four-Cheese Pizza
Prep:
15 minutes
Cook:
20 minutes
Yield:
4 to 6 servings
Ingredients
1 (12 oz) large packaged pizza crust
3 plum tomatoes, sliced
1 tbsp. olive oil
2 garlic cloves, minced
3/4 cup shredded fontina or provolone cheese, shredded
1/2 cup Parmesan cheese, shredded
1/2 cup feta cheese, crumbled
1 to 2 large green bell or red bell peppers, chopped (I used 1)
1 bunch green onions, chopped (1/3 cup)
8 oz. sliced fresh mozzarella
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil
3 plum tomatoes, sliced
1 tbsp. olive oil
2 garlic cloves, minced
3/4 cup shredded fontina or provolone cheese, shredded
1/2 cup Parmesan cheese, shredded
1/2 cup feta cheese, crumbled
1 to 2 large green bell or red bell peppers, chopped (I used 1)
1 bunch green onions, chopped (1/3 cup)
8 oz. sliced fresh mozzarella
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil
Preparation
1. Preheat oven to 375°F. Place pizza crust on baking sheet. Arrange tomato
slices in a baking dish. In a small bowl combine oil and garlic; mix to
combine. Brush mixture over both sides of tomatoes. Let stand.
2. Sprinkle pizza crust with fontina, Parmesan and feta. Add bell peppers
and green onions. Arrange slices of mozzarella overlapping with reserved
tomato slices. Season to taste with salt and pepper. Bake on baking sheet or
directly on oven rack for 20 minutes. Let stand 5 minutes. Sprinkle with
parsley and basil, slice, and serve.
slices in a baking dish. In a small bowl combine oil and garlic; mix to
combine. Brush mixture over both sides of tomatoes. Let stand.
2. Sprinkle pizza crust with fontina, Parmesan and feta. Add bell peppers
and green onions. Arrange slices of mozzarella overlapping with reserved
tomato slices. Season to taste with salt and pepper. Bake on baking sheet or
directly on oven rack for 20 minutes. Let stand 5 minutes. Sprinkle with
parsley and basil, slice, and serve.
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Oh This Salad so Good! Spinach-Turkey Salad
March 12, 2009
This salad is so simple and so delicious! The combination of fresh spinach, basil, chopped pine nuts, turkey and Parmesan create an incredible healthy, fresh, main-dish salad. I served this salad for dinner, and it disappeared faster than I could blink. Serve it with your favorite vinaigrette or just a drizzle of red wine vinegar and olive oil. It has so many great flavors already, so it doesn’t need a lot of dressing. Welcome in spring with clean eating and this fresh salad.
Spinach-Turkey Salad
Prep:
15 minutes
Cook:
3 minutes
Yield:
4 servings
Ingredients
1 (5-ounce) package fresh baby spinach
11/2 cups chopped fresh basil
1/3 cup pine nuts, toasted
1/2 pound sliced deli turkey (I used cracked pepper turkey)
1/4 cup freshly shaved Parmesan cheese
Vinegar and oil or vinaigrette
11/2 cups chopped fresh basil
1/3 cup pine nuts, toasted
1/2 pound sliced deli turkey (I used cracked pepper turkey)
1/4 cup freshly shaved Parmesan cheese
Vinegar and oil or vinaigrette
Preparation
1. Combine spinach, basil and pine nuts in a large salad bowl. Add turkey and cheese. Drizzle with dressing, tossing gently.
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St. Patrick’s Day Appetizer: Fresh Herb Dip
March 11, 2009
Since Saint Patrick’s Day is one week away, here’s a quick and easy dip that is sure to be a party pleaser. This low-fat, low-calorie delight is perfect for spring. It’s filled with fresh dill and fresh basil. Guests won’t believe that this dip is low-fat, and don’t tell them it took only 10 minutes to prepare.
Low-Fat Fresh Herb Dip
Prep:
10 minutes
Yield:
3 1/2 cups
Ingredients
1 (16-ounce) container light sour cream
1 cup low-fat mayonnaise
2 cloves garlic
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Fresh vegetables, crackers
1 cup low-fat mayonnaise
2 cloves garlic
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Fresh vegetables, crackers
Preparation
1. Combine all ingredients in a container of a food processor; pulse until combine. Cover and chill. Serve with fresh vegetables or crackers.
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