Day: January 31, 2020

Baked Stuffed Shells

Baked Stuffed Shells

  • Stuffing:
  • 1/4 cup boiling water
  • 6 sun-dried tomatoes
  • 1 cup shredded part-skim mozzarella cheese ((4 ounces))
  • 1/4 cup grated fresh Parmesan cheese ((1 ounce))
  • 1 Tbs chopped fresh parsley
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp salt
  • 1 package reduced-fat firm tofu ((14-ounce))
  • 1 egg (lightly beaten)
  • 18 cooked jumbo pasta shells
  • Sauce:
  • 1 Tbs olive oil
  • 1 3/4 cups chopped onion (about 1 large)
  • 1 cup chopped green bell pepper (about 1 medium)
  • 1 cup chopped red bell pepper (about 1 medium)
  • 3 garlic cloves (minced)
  • Cooking spray
  • 3/4 lb low-fat turkey breakfast sausage (casings removed)
  • 1/4 cup red wine
  • 2 Tbs no-salt-added tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp salt
  • 1 can organic crushed tomatoes ((28-ounce))
  • 2 Tbs grated fresh Parmesan cheese
  1. Preheat oven to 350°.
  2. To prepare stuffing, combine 1/4 cup boiling water and sun-dried tomatoes in a small bowl; let stand 20 minutes or until tomatoes soften. Drain and finely chop. Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food processor; process until smooth. Spoon 2 tablespoons stuffing into each shell. Set stuffed shells aside.
  3. To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and garlic; sauté 6 minutes or until tender. Place onion mixture in a bowl.
  4. Coat pan with cooking spray; return pan to heat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Add wine; cook until wine is reduced to 2 tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5 ingredients (through tomatoes); bring to a simmer. Cook 25 minutes or until slightly thick.
  5. Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350° for 40 minutes or until bubbly.

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

  • 1 pound boneless chicken breast
  • 2 cups panko bread crumbs — (I recommend Kikkoman brand)
  • 2 eggs — whisked

For the Sauce:

  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup ketchup
  • 3 tablespoons sriracha sauce
  • 1 tablespoon light sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 3 teaspoons cornstarch
  • 2 tablespoons water

Baked Chocolate Mousse

Baked Chocolate Mousse

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  • 1/2 cup water
  • 1/3 cup Dutch process cocoa
  • 1 teaspoon instant espresso granules
  • 4 ounces bittersweet chocolate — finely chopped
  • 1 ounce unsweetened chocolate — finely chopped
  • 1 tablespoon brandy
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 1/3 cup sugar
  • dash salt
  • 1 1/2 cups frozen reduced-calorie whipped topping — thawed
  • Baking spray with flour — (such as Baker's Joy)
  1. 1. Preheat oven to 350°.
  2. 2. Bring 1/2 cup water to a boil in a small saucepan. Add cocoa and espresso, stirring until smooth. Remove pan from heat. Add chocolates; gently stir until mixture is smooth. Stir in brandy and vanilla. Pour chocolate mixture into a large bowl. Let stand 10 minutes; stir occasionally.
  3. 3. Combine eggs, egg whites, sugar, and salt in the top of a double boiler, stirring with a whisk. Cook over simmering water until a thermometer reaches 115° (about 2 minutes), stirring constantly with a whisk. Place egg mixture in a medium bowl; beat with a mixer at high speed until ribbony, soft peaks form (about 5 minutes).
  4. 4. Gently stir one-third of egg mixture into chocolate mixture; gently fold in remaining egg mixture. Gently fold in whipped topping. Spoon batter into an 8-inch springform pan coated with baking spray, spreading evenly. Bake at 350° for 27 minutes or until almost set (center will not be firm but will set as it chills). Cool to room temperature on a wire rack. Cover and chill at least 8 hours or overnight.
  5. OR USE WHIPPED CREAM: If you substitute an equal amount of whipped cream for the whipped topping, you’ll add 62 calories, 6.7g fat, and 4.2g sat fat to each serving. You will also need to bake the mousse about 5 minutes longer.

Baked Cod Casserole

Baked Cod Casserole

  • 2 tablespoons extra-virgin olive oil — divided
  • 2 medium onions — very thinly sliced
  • 1 cup dry white wine
  • 1 1/4 pounds cod — (see Tip cut into 4 pieces)
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups finely chopped whole-wheat country bread — (about 2 slices)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 cup finely shredded Gruyere — or Swiss cheese
  1. Preheat oven to 400°F.
  2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.
  3. Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
  4. Toss bread with the remaining 1 tablespoon oil, paprika and garlic powder in a medium bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.