Cooking

Spinach and Cheese Ravioli

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Spinach and Cheese Ravioli

Servings 6
Calories 70 kcal

Ingredients

  • 3 cups Tomato Sauce
  • 1 tsp olive oil
  • 1 garlic clove minced
  • 1 cup shredded part-skim mozzarella cheese (4 ounces)
  • 1/2 cup shredded Asiago cheese (2 ounces)
  • 1/2 cup 1% low-fat cottage cheese
  • 1/4 cup 1% low-fat milk
  • 1/2 tsp dried oregano
  • 1/4 tsp ground nutmeg
  • 1/8 tsp pepper
  • 1 package frozen chopped spinach (10-ounce) thawed, drained, and squeezed dry
  • 36 won ton wrappers
  • 1 egg white lightly beaten

Instructions

  1. Prepare Tomato Sauce; set aside, and keep warm.
  2. Heat oil in a small skillet over medium-high heat. Add garlic, and sauté 1 minute. Place garlic, mozzarella cheese, and next 7 ingredients (mozzarella cheese through spinach) in a food processor; pulse until well-blended.
  3. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon about 1 tablespoon spinach mixture into center of each wrapper. Moisten edges of wrapper with egg white, and bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Repeat procedure with remaining won ton wrappers, spinach mixture, and egg white.
  4. Bring 4 quarts water to a boil in a large Dutch oven. Add 12 ravioli (cover remaining ravioli with a damp towel to keep them from drying out); cook 2 minutes, stirring once. Remove ravioli from water with a slotted spoon; set aside, and keep warm. Repeat procedure with remaining ravioli. Place ravioli in shallow bowls, and top with Tomato Sauce.

Spicy Shrimp and Rice Soup

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Spicy Shrimp and Rice Soup

Servings 4
Calories 218 kcal

Ingredients

  • 4 cups fat-free less-sodium chicken broth
  • 2 cups water
  • 1 cup instant long-grain rice such as Minute brand
  • 1 Tbs canola oil
  • 1 tsp bottled minced garlic
  • 1/2 tsp crushed red pepper
  • 1 1/2 lbs large shrimp peeled and deveined
  • 4 lime wedges
  • Bean sprouts optional
  • Sliced green onions optional
  • Chopped fresh cilantro optional
  • Sliced jalapeño pepper optional

Instructions

  1. Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
  2. Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired

Spicy Pumpkin Bread

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Spicy Pumpkin Bread

Servings 24
Calories 182 kcal
Author Cooking Light , NOVEMBER 1998

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1 1/3 cups packed brown sugar
  • 3/4 cup fat-free milk
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 15 ounces pumpkin
  • Cooking spray
  • 1/3 cup chopped walnuts

Instructions

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.
  3. Spoon batter into 2 (8 x 4-inch) loaf
  4. pans coated with cooking spray, and sprinkle with walnuts. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.