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Easy Meatless Manicotti
- 2 cups shredded part-skim mozzarella cheese ((8 ounces) divided)
- 1 carton fat-free cottage cheese ((16-ounce))
- 1 package frozen chopped spinach ((10-ounce) thawed, drained, and squeezed dry)
- 1/4 cup grated fresh Parmesan cheese ((1 ounce))
- 1 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 package manicotti (14 shells, (8-ounce))
- 1 jar fat-free tomato-basil pasta sauce ((26-ounce))
- Cooking spray
- 1 cup water
- Preheat oven to 375°.
- Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.
Easy Schnitzel
- 4 Skinless Boneless Chicken Breast
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbs all-purpose flour
- 2 Tbs Dijon mustard
- 1 large egg (lightly beaten)
- 1/2 cup dry breadcrumbs
- 1 1/2 Tbs grated fresh Parmesan cheese
- 2 tsp finely chopped fresh parsley
- 2 tsp chopped fresh chives
- 1 garlic clove (minced)
- 1 Tbs olive oil
- 4 lemon wedges (optional)
- Preheat oven to 350°.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
- Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.
- Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.
Crispy Baked Cod
- 2 tablespoons unsalted butter
- 1 clove garlic — minced
- 1/2 cup panko or regular bread crumbs
- 2 tablespoons minced fresh parsley
- 1 teaspoon finely grated lemon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon reduced-fat mayonnaise
- 4 skinless 1 1/2-inch thick cod fillets — about 6 oz. each
- Salt
- Preheat oven to 350°F. In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.
- Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each filet.
- Transfer baking sheet to oven and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren’t sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.
Crustless Broccoli and Cheese Quiche
- 2 tsp olive oil
- 1/2 cup vertically sliced onion
- 1 garlic clove (minced)
- 5 cups broccoli florets
- Cooking spray
- 1 1/4 cups 1% low-fat milk
- 1 cup shredded reduced-fat Swiss cheese ((4 ounces))
- 2 Tbs chopped fresh parsley
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground nutmeg
- 4 large egg whites (lightly beaten)
- 2 large eggs (lightly beaten)
- 1 Tbs grated fresh Parmesan cheese
- 6 slices whole wheat bread ((1-ounce) toasted)
- Preheat oven to 350°.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 1/2 minutes. Add broccoli; sauté 1 minute. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray. Combine milk and next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes. Serve with toast.
