Author Archives: denisegdias
1 tablespoons olive oil
1 tablespoons minced garlic
1 cup shredded Parmesan cheese
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 cup sliced black olives
1 tablespoon cornmeal
Roll out pizza dough as if making a pizza. Brush with olive oil and sprinkle with minced garlic. Sprinkle with Parmesan cheese. Sprinkle with herbs. Sprinkle with black olives. Roll up jelly-roll fashion. Place on greased cookie sheet which as been sprayed with cooking spray and sprinkled with cornmeal. Bake in a 350 degree oven for 30 to 45 minutes, or until golden brown. Slice and serve hot. Makes 1 loaf.
This recipe takes cheese and snacking to a whole new level. I have made this numerous times and each time it has had rave reviews. Great for summer parties and events. Did I also mention that it was the bomb at Herb Day!
1 lb mozzarella cheese, cut into 1-inch cubes
1 jar (7oz) roasted red peppers, drained and cut into bite-size pieces
6 fresh thyme sprigs
2 garlic cloves, minced
1-1/4 cups olive oil
2 Tbsps minced fresh rosemary
2 tsps Italian seasoning
1/4 tsp crushed red pepper flakes
Bread or crackers
1. In a quart jar with a tight-fitting lid, layer a third of the cheese, peppers, thyme and
garlic. Repeat layers twice.
2. In a small bowl, whisk the oil rosemary, Italian seasoning and pepper flakes. Pour into
jar; seal and turn upside down. Refrigerate overnight, turning several times. Serve
with bread or crackers. Yield: 4 cups.
1 serving without bread or crackers
1 pound fresh green beans, washed and trimmed
½ cup water
¼ cup Italian-style seasoned bread crumbs
¼ cup olive oilSalt and pepper to taste
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ cup grated Parmesan cheese
Combine green beans and ½ cup water in a medium sauce pan. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve. Makes 4 servings.
Where did spring go? I am ready for warmer weather and less allergies! This weeks recipe is a sunny side dish. It would be perfect with chicken or pork.
4 medium potatoes, washed and cut into small cubes (unpeeled)
4 tablespoons margarine
1 tablespoon lemon zest
½ cup diced green onions OR 1 tablespoon chives
1/4 cup lemon juice
1/8 teaspoon dill weed
1. In large skillet, pour in one cup water and bring to a boil.
2. Add potatoes and bring to boil again.
3. Reduce heat and cook 20-25 minutes or until potatoes are cooked through.
4. In saucepan melt margarine and mix in spices.
5. When potatoes are done, remove from water, put in serving dish.
6. Pour margarine-lemon sauce over them.
7. Add green onions or chives to coat all potatoes, serve.
Serves 4 – 175 calories
6 grams of fat 2.5 grams fiber
I am so glad it is the beginning of Strawberry season. Strawberries are so fun and delicious. They are low in calories and are an excellent source of vitamin C. This week’s recipe features this berry delicious fruit in a nutritious whole grain muffin. Your family will not even know that they are eating something so good for them!
Makes: 12 muffins
1 cup of fat free plain or vanilla yogurt
1/2 cup applesauce
1/4 cup fat free milk
3/4 cup whole wheat flour
3/4 cup all purpose flour
3/4 cup brown sugar, packed
1 cup low fat granola
2 tablespoons wheat germ
2 tablespoons oat bran
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups fresh strawberries, chopped
Preheat oven to 400 degrees. Line muffin pan with paper liners or spray with nonstick cooking spray. In a large bowl, combine yogurt, applesauce, milk and eggs; blend well.
In medium bowl, combine flours, brown sugar, granola, wheat germ, oat bran, baking soda and salt. Stir dry ingredients into wet ingredients just until moistened. Fold in strawberries.
Fill each muffin cup about three-fourths full. Bake for 20 minutes, until golden brown or until a wooden pick inserted into center come out clean.
Nutrition Information: 166 calories, 5 g protein, 34g carb, 3 g fiber, 2 g fat, 36 g chol, 108 pg folate, 2 mg iron, 459 sodium.