Zucchini & Onion Gratin

This Cooking Light side was easy and delicious and really good for you.  I had at least seconds and maybe thirds.

ZUCCHINI & ONION GRATIN

Recipe Notes

I really, really love tomato paste in recipes, so I doubled the tomato paste from the original recipe.  I used a mandoline slicer to get my onions really thin.

Nutritional Information (per serving - serves 6)

92 calories - 6.3 g. fat - 4 g. protein - 7 g. carbohydrates - 2 g. fiber

Ingredients

• 2 tbsp. olive oil, divided
• 1 large onion, quartered lengthwise and thinly sliced
• 1 tbsp. tomato paste
• 2 tsp. grated lemon rind
• 1 tsp. fresh thyme (or 1/2 tsp. dried)
• Kosher salt and pepper to taste
• 1-1/2 lb. zuccini, diagonally-sliced thin
• 1 oz. Parmesan cheese, shredded or grated (about 1/4 cup)

Instructions

1.  Heat a large skillet over medium heat.  Add 1 tbsp. oil to pan and swirl to coat.

2.  Add onion and cook for 6 minutes, stirring occasionally.

3.  Stir in tomato paste and cook for 2 minutes.

4.  Stir in lemon rind, thyme, salt, and pepper.  Cook two minutes more, stirring occasionally.

5.  Preheat broiler to high.

6.  Combine zucchini slices and 1 tbsp. olive oil.  Toss gently to coat.

7.  Arrange zucchini on a jelly roll pan lined with aluminum foil and sprayed with Pam.

8.  Broil for 7 minutes or until lightly charred.  Sprinkle with approx. 1/4 tsp. salt.

9.  Preheat oven to 375 degrees.

10.  Spread onion mixture into the bottom of a 2 qt. oven-safe dish coated with cooking spray.

11.  Arrange zucchini over onion mixture.  Sprinkle with Parmesan cheese.

12.  Cover and bake for 25 minutes at 375 degrees.

13.  Remove from oven and preheat broiler to high once more.

14.  Uncover zucchini mixture and broil approx. 1 minute more or until lightly browned.

Creamy Rice Casserole

I adapted this rice from a recipe that Aaron Sanchez published called "Zarela's Famous Creamy Rice".  I made my version healthier and also took out the poblano chiles, which saved some time.  If you want the original recipe, it can be found here.

CREAMY RICE CASSEROLE

Recipe Notes

This dish is great with grilled chicken and a big salad.  It's Mexican-inspired with the rice, corn, and cilantro flavors, so it will go well with Mexican dishes and just about anything grilled.

Ingredients

• 2 c. uncooked basmati rice
• 1 tbsp. butter
• 1 c. light sour cream
• 3/4 c. onion, finely chopped
• 1/4 c. cilantro, finely chopped
• 1 tbsp. vegetable oil
• 1 garlic clove, minced
• 4 ears of corn, kernels cut from the cob
• 4 oz. shredded white cheddar cheese

Instructions

1.  Cook rice according to package directions either on the stovetop or in a rice cooker.  Set aside to cool.

2.  Meanwhile, spray a large skillet with cooking spray.  Saute corn with 1 tbsp. butter until charred, stirring occasionally.  Set aside to cool.

3.  Wipe out skillet and heat with 1 tbsp. vegetable oil.  Add onion and minced garlic and saute until soft and fragrant.

4.  Combine cooked and cooled rice, cooled corn, and onion/garlic mixture.  Fold in sour cream, grated white cheddar cheese, and cilantro.

5.  Turn rice and corn mixture out into a 9x13 glass baking dish sprayed with Pam.

6.  Bake for approx. 30 minutes at 350 degrees until heated through.

7.  Serve immediately.

Gwyneth Paltrow's Japanese Chicken Meatballs

This recipe was relatively easy and fast.  I served the meatballs over rice with a green salad.

JAPANESE CHICKEN MEATBALLS

Recipe Notes

Gwyneth's original recipe calls for making your own hoisin sauce (recipe here).  I did make my own when I tried the recipe, but considering how expensive red miso paste is and considering that good-quality hoisin sauce is available without having to make it, I will likely just buy hoisin sauce next time.

Ingredients

• 1 lb. ground chicken (I used 99% lean ground turkey because I couldn't find chicken)
• 1/2 tsp. coarse salt
• 1/2 tsp. freshly-ground black pepper
• 1 garlic clove, finely minced
• 1 tsp. freshly-grated ginger
• 1 tbsp. soy sauce
• 2 tsp. good-quality maple syrup
• 2 tbsp. neutral oil (canola or grapeseed)
• Hoisin sauce for serving

Instructions

1.  Mix chicken with salt, pepper, garlic, ginger, soy sauce, and maple syrup.

2.  Roll chicken mixture into golf ball-sized meatballs (20-24 total).

3.  Heat oil in a large skillet and add meatballs.  Pan-fry until cooked through.

4.  Serve with hoisin sauce.

Strawberry Basil Salad with Balsamic Vinaigrette

This is an easy salad adapted from a Cooking Light recipe.  Instead of making your own dressing, use a pre-bottled balsamic vinaigrette.  (My family likes Wishbone).

STRAWBERRY BASIL SALAD WITH BALSAMIC VINAIGRETTE

Recipe Notes

Basil and strawberries might sound a little strange together, but this salad works well.

Ingredients

• 8 c. torn romaine lettuce
• 2 c. sliced strawberries
• 1/2 c. vertically-sliced Vidalia onion (or other sweet onion)
• 1/4 c. torn fresh basil
• Bottled balsamic vinaigrette to taste
• Salt and pepper to taste

Instructions

1.  Combine lettuce, sliced strawberries, onion, and basil in a large salad bowl.

2.  Add a small amount of balsamic vinaigrette, along with salt and pepper, and toss gently to taste.

3.  Be sure to assemble the salad right before your meal, because basil can start turning brown when brought in contact with liquids (particularly water).

Red Chile-Cheese Enchiladas

This recipe is a slight variation of an old (2007) Cooking Light recipe for a layered cheese enchilada casserole.  It is very low fat and vegetarian and comes together easily when you use store-bought enchilada sauce (as I do) instead of making your own (as the old recipe called for).

RED CHILE-CHEESE ENCHILADAS

Recipe Notes

You can make your own Red Chile Sauce (recipe here) or use a store bought brand like Old El Paso (as I use).  The Weight Watchers Points Plus value on this dish is approximately 4 per serving.

Nutritional Information (per serving - serves 8)

162 calories - 5.4 g. fat - 8.8 g. protein - 20.1 g. carbs - 2.1 g. fiber

Ingredients

• 3/4 c. fat free cottage cheese
• 2/3 c. shredded Monterey Jack cheese
• 2 tbsp. finely-chopped white onion
• Pinch of salt
• 2 c. red chile sauce or store-bought red enchilada sauce
• 12 six-inch corn tortillas
• 1/2 c. low fat extra-sharp cheddar cheese

Instructions

1.  Preheat oven to 400 degrees.

2.  Place cottage cheese, Monterey Jack cheese, onion, and salt into a food processor.  Process until smooth (note: this is a slight deviation from original recipe).

3.  Spread 1/4 c. enchilada sauce in the bottom of a greased 8x8 baking dish coated with cooking spray (not butter).

4.  Arrange 4 tortillas over sauce, overlapping slightly.

5.  Spread 1/2 c. cottage cheese mixture evenly over the tortillas and top with 1/2 c. enchilada sauce.

6.  Repeat tortilla/cheese/sauce layers until final four tortillas have been placed in the dish.

7.  Spread remaining enchilada sauce over tortilla layer.  Sprinkle evenly with extra-sharp cheddar cheese.

8.  Cover and bake for 10 minutes.  

9.  Uncover and bake an additional 10 minutes or until cheese melts.

10.  Let stand 5 minutes.  Cut into 8 squares and serve.

One-Pot Pasta

This was an interesting Southern Living recipe for multiple reasons: dinner was made in just one pot (less dishes!) and it was actually very healthy!  The recipe makes six servings, and according to the Weight Watchers Points Plus calculator, each serving has just 7 points.  It's a virtually vegetarian recipe also (for those who are trying to go meatless more often) and could be completely vegetarian if water was swapped for the chicken broth.

ONE-POT PASTA

Recipe Notes

This is also one of those recipes that almost made better leftovers than the initial dish - I had it for lunch the next day and it was really yummy!  I used crushed tomatoes as opposed to the diced tomatoes suggested below to give the dish more of a sauce, and I recommend that substitution.

Ingredients

• 12 oz. fusilli pasta (3/4 of a one-lb. box)
• 28 oz. can diced tomatoes
• 2 c. chicken broth
• 1/2 medium yellow onion, sliced thin
• 4 garlic cloves, sliced
• 1 tsp. dried oregano
• 1/3 c. firmly-packed fresh basil leaves
• 2 tsp. kosher salt
• 1 tbsp. olive oil
• 1/4 tsp. dried crushed red pepper
• 6 oz. baby spinach (approx. one clamshell)
• Freshly-grated or shaved Parmesan cheese, for serving

Instructions

1.  Place pasta, tomatoes, chicken broth, yellow onion, garlic, oregano, basil, salt, olive oil, and crushed red pepper in a Dutch oven.  Stir.

2.  Cover and bring to a boil over medium-high heat for approx. 12-15 minutes.

3.  Reduce heat to medium-low and cook, covered, for 10-12 minutes or until pasta is al dente.  Stir every five minutes.

4.  Remove from heat and stir in spinach.

5.  Cover and let stand an additional 10 minutes.

6.  Stir just before serving.  Serve with Parmesan cheese.  Makes six servings.

Chickpea & Sausage Minestrone

Soup's on (again)!  This hearty and filling soup has less than 200 calories per 1-1/2 c. serving.  I made this after church one Sunday and it was a perfect winter lunch.

CHICKPEA & SAUSAGE MINESTRONE

Recipe Notes

Buy pre-diced celery and carrots to save time.  The original recipe calls for chicken stock, but I only had chicken broth, and the taste was still just fine.  This is a spicy and robust soup.  Credit to Cooking Light for the recipe.

Nutritional Information (per serving - serves 6)

197 calories - 4.7 g. fat - 26.5 g. carbs - 12 g. protein - 4 g. fiber

Ingredients

• 3/4 c. uncooked small shell pasta
• 1 tbsp. olive oil
• 1 (4 oz.) link hot turkey Italian sausage, casing removed
• 1 c. diced onion
• 1 c. diced carrot
• 1/2 c. diced celery
• 2 tbsp. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh thyme
• 1/4 tsp. crushed red pepper
• 5 garlic cloves, minced
• 15-oz. can unsalted chickpeas, rinsed and drained
• 15 oz. can fire-roasted diced tomatoes, undrained
• 4 c. chicken stock (or chicken broth, depending on availability)
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly-ground black pepper

Instructions

1.  Cook pasta according to package directions, omitting salt and fat.  Drain and set aside.

2.  While pasta cooks, heat a large saucepan over medium-high heat.  Add oil to pan and swirl to coat.

3.  Add sausage and cook until lightly browned, stirring to crumble.

4.  Add onion, carrot, celery, parsley, thyme, crushed red pepper, and garlic.  Cook 10 minutes or until vegetables are softened.

5.  Add chickpeas, tomatoes, and chicken stock.  Bring to a boil.

6.  Reduce heat and simmer for 5 minutes.

7.  Stir in shell pasta, salt, and pepper.  Cook one additional minute.

8.  Serve hot with a sprinkling of Parmesan cheese, if desired.