Sunday, April 26, 2009

Fried Green Tomato BLT

This is kind of my twist on a BLT. Several years ago I had a delicious fried green tomato sandwich at a coffee house where I grew up and went home and came up with my own recipe. But I just made it again recently and realized how I could make it so much better by making several adjustments and using bacon and arugula, hence the BLT. Note: I didn't toast the onion rolls for mine, I like them just warmed but if you prefer them toasted I'm sure that would be tasty too.

Makes 4 sandwiches.

Ingredients:

fried green tomatoes*
4 onion rolls (or any bread desired)
bacon mayo (recipe below)
4 slices reduced fat provolone cheese
1 cup arugula

Bacon Mayo - combine all of the following ingredients:

1/4 cup light mayonnaise (I used Hellman's)
1 clove garlic, minced
1/2 teaspoon lemon juice
4 slices center-cut bacon, cooked and crumbled
Black pepper (to taste)

While the tomatoes are frying, wrap the onion rolls in tin foil and heat in a 150 degree oven until warm.

Spread about 1/2 tablespoon of the bacon mayo on both slices of each warmed roll (so that's about 1 tablespoon per sandwich.)

Layer 3 tomato slices, 1 piece of cheese and 1/4 cup arugula in each sandwich and serve immediately.

*(I used this recipe from Martha Stewart except I omitted the salt and I used 1 tablespoon oil, about 1/2 cup of cornmeal and 2 tomatoes for the calories I came up with.)

Calories per sandwich: about 375

Saturday, April 18, 2009

Potato Chili Casserole

Another recipe using leftovers - chili this time. Be sure to use your favorite chili for this because the chili really is the star. And I hope that with all of my recipes you add or subtract whatever you like, they're all easily customizable. This one was fairly simple but I was really pleased with how it turned out.

Ingredients:

2 teaspoons olive oil
1/2 cup chopped yellow onion
2 cloves garlic, minced
2 medium sized yellow potatoes
ground cumin, to taste
black pepper, to taste
1 & 1/2 cups thick beef chili
1/4 c. shredded mexican cheese blend (reduced fat)

Directions:

Serves 4.*

Preheat the oven to 375.

Heat the olive oil in a med-sized pan over medium heat. Add the onions and garlic and saute until tender.

Peel and slice the potatoes into very thin slices (using a mandolin slicer or by hand).

Arrange the casserole in a 9 x 13 in. pan coated with cooking spray as follows:

1. 1/2 of the sauteed garlic and onions
2. 1/3 of the sliced potatoes
3. Cumin and black pepper to taste
4. 1/3 of the shredded cheese
5. 1/2 of the chili

Then repeat again and top with your remaining 1/3 potatoes and cheese and more cumin and black pepper.

Cover with foil and bake at 400 for 20 minutes or till potatoes are tender. Then remove foil and bake for 10 minutes more.

*I say this serves 4 because while it is made in a large pan, the layers are very thin. Feel free to increase the layers by using more of everything. I just like to keep things low calorie.

Calories per serving: About 275.

Sunday, April 12, 2009

Happy Easter!

I made these cute little Easter Bunny sugar cookies for Easter this year. If you look closely you'll see I'm not the best at decorating with frosting but I thought they turned out cute anyway. I used mini marshmallows for the tails and little white sprinkles for the eyes. Anyway, hope everyone reading this has had a very happy Easter!

Thursday, April 2, 2009

Easter/Spring Centerpiece

As I've said before I have very simple decorating tastes. This is the centerpiece I chose for spring this year. The eggs are from Crate & Barrel a couple of years ago. And this will likely be the most colorful centerpiece I have all year :)

Mini Sausage Calzones


I had some store-bought pizza dough and was hungry for calzones but didn't want too many calories so I made them mini. Here's my recipe if you want it. This makes about 7. They might not look mini in this picture because of the way I took it, but they're actually only about 1.5" x 3".

Ingredients:

Store-bought pizza dough
3 oz. ground pork sausage
1/4 cup sliced and roughly chopped mushrooms
1 slice yellow onion, chopped
1/2 clove garlic
1 roasted red bell pepper, chopped
2 1/2 tablespoons mozarella cheese
2 1/2 tablespoons parmesan cheese, plus a little more for sprinkling

Directions:

Brown the sausage in small pan over medium heat. Drain.

While the sausage is browning spray another pan with cooking spray and saute mushrooms, onions and garlic together until tender.

Roll out the pizza dough and cut out 7 rounds about 3" in diameter. I used a bowl that was the right size and cut around it with a knife, pretty easy.

Put about a tsp. of sausage on the right side but close to the center, leaving space on the edge, and top with about a teaspoon of the mushroom mixture on each of your 7 rounds. Add a little bit of the chopped pepper and about a teaspoon of each of the cheeses. Fold the rounds in half over the filling and press the edges together carefully. Place on a greased cookie sheet.

Sprinkle each with a little more parmesan cheesse and bake at 425 for about 10 minutes till golden brown.

Hope you enjoy! You might want to serve with a little pizza or marinara sauce, or even add some to your filling before closing, but I like them without it.

Calories per calzone: about 130.