Cheese-and-Tomato Toasts

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Cheese-and-Tomato Toasts

Servings 8
Calories 174 kcal
Author All You FEBRUARY 2006

Ingredients

  • 5 ounces mild -- 5 to 6 creamy goat cheese or cream cheese, at room temperature
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon black pepper
  • 2 plum tomatoes -- seeded and diced
  • 3 tablespoons olive oil
  • 1/8 teaspoon salt optional
  • 1 loaf Italian bread -- about 8 oz.
  • 2 cloves garlic -- halved

Instructions

  1. Preheat oven to 400°F. In a small bowl, stir together goat cheese, 1 Tbsp. parsley and pepper until thoroughly combined. In a medium bowl, stir together tomatoes, 2 tsp. olive oil, salt and 1 1/2 tsp. parsley.
  2. Slice off and discard ends of bread. Slice loaf diagonally into 1/2-inch-thick slices and place on a baking sheet. Toast in oven until golden brown, about 5 minutes. Rub 1 side of each toast slice with cut side of garlic. Brush with remaining olive oil.
  3. Just before serving, spread toast slices with cheese mixture and top with tomato mixture. Sprinkle remaining 1 1/2 tsp. parsley on top.

Cheddar-Green Onion Muffins

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Cheddar-Green Onion Muffins

Servings 12
Calories 18 kcal

Ingredients

  • 1 3/4 cups all-purpose flour about 7 3/4 ounces
  • 1/4 cup yellow cornmeal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup reduced-fat shredded extrasharp cheddar cheese (2 ounces) divided
  • 3 Tbs chilled butter cut into pieces
  • 1 1/4 cups fat-free buttermilk
  • 2 Tbs chopped green onions
  • 1 tsp minced garlic
  • 1 large egg lightly beaten
  • Cooking spray

Instructions

  1. Preheat oven to 375°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through pepper) in a food processor; pulse 3 times to combine. Add 5 tablespoons cheese and butter; pulse 5 times or until mixture resembles coarse crumbs. Spoon mixture into a medium bowl. Combine buttermilk, onions, garlic, and egg; stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

Champion Chicken Parmesan

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Champion Chicken Parmesan

Servings 4

Ingredients

Tomato Sauce:

  • 1 ounce sun-dried tomatoes -- packed without oil about 1/4 cup
  • 1 cup boiling water
  • 1 teaspoon olive oil
  • 2 cups chopped red bell pepper
  • 1 cup chopped onion
  • 29 ounces diced tomatoes -- undrained
  • 0.25 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 0.25 teaspoon black pepper
  • 2 garlic cloves -- minced

Chicken:

  • 0.25 cup all-purpose flour
  • 0.25 cup grated Parmesan cheese
  • 0.25 teaspoon black pepper
  • 16 ounces skinned boned chicken breast halves
  • 1 large egg white -- lightly beaten
  • 1 tablespoon olive oil
  • Cooking spray
  • 1 cup shredded part-skim mozzarella cheese -- 4 ounces
  • 3 cups hot cooked linguine -- about 6 ounces uncooked pasta

Instructions

  1. To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.
  2. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.
  3. Preheat oven to 350°.
  4. To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.