Tag Archives: butter substitute

Veggies Au Gratin

Welcome back and welcome to 2011! A new year to begin new resolutions and start fresh. I already started my exercise resolution today. I didn’t go to the gym but I did walk for an hour which was about 3 miles. Don’t want my body to freak out all at once. Must ease into it…

Well today’s recipe is something I threw together last week. I was looking for something different as a side dish. I think we were having a pork tenderloin or something. I actually don’t remember. Anyway, I came up with this recipe and there was enough leftover to “reinvent” it again for another night. I think it was even better the second time around! The flavors melded together much better. It is actually lower in fat and calories if you can believe it! I used fat-free half-and-half, Light Laughing Cow cheese and low-fat mozzarella. Also the flour I used to thicken it was soy flour but you can also use whole wheat or regular. The butter I used was a butter substitute also. Saving calories all over the place!!! When I “reinvented” it the second time I added cooked orzo and some leftover green beans I found in the fridge. Added a little more half-and-half and just heated it all up! Voila! Two nights! (and actually there was still a little leftover for a 3rd night for us to have a little more!)

When I made this I didn’t measure so I am guessing on the measurements here. If you need to adjust it for yourself, please do! Enjoy!

INGREDIENTS:

1 (16 ounce) package frozen broccoli and cauliflower

1 cup fat-free half-and-half

½ stick (4 tbsp) butter substitute

1½ cup soy flour

2 wedges Light Laughing Cow cheese (any flavor you like)

1 cup grated parmesan/pecorino cheese

½ cup shredded part-skim mozzarella cheese

garlic powder

DAY 2 INGREDIENTS:

½ cup uncooked orzo (cook according to package directions)

any leftover veggies in fridge

fat-free half-and-half as needed

DIRECTIONS:

1. Cook the frozen broccoli/cauliflower in microwave on High for about 7 minutes. Drain and put into a small casserole dish. Sprinkle with garlic powder, mix and set aside.

2. Meanwhile in a medium sauce pot add butter and half-and-half and stir until butter is melted. Add the flour and continue cooking on medium-heat, stirring constantly until mixture thickens and there are no lumps in the flour, about 10-15 minutes.

3. Add the Laughing Cow cheese and stir until melted completely. If it’s chopped into small pieces it will melt faster. Add the grated cheese and mozzarella cheese and stir until melted.

4. Add cheese mixture to the vegetables in the casserole dish and mix well until all vegetables are covered.

5. Place in preheated 350º oven and bake until cheese is bubbly and browned. This should be about 30 minutes or so. Check after 30 minutes to be sure.

DAY 2:

1. Cook the orzo according to package, drain and add to leftover Au Gratin mix. Add a little more half-and-half and cheese as needed to make it a little more creamy. Heat in medium saucepan stirring occasionally. Make sure it doesn’t stick to pan.

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Greek Green Beans

Ok as promised here is the recipe for the green beans I made with the orange roughy yesterday. I used frozen green beans. I actually use frozen veggies quite a bit. This way I always have something in the freezer to go to when I’m out of fresh stuff. I usually have those ‘steamer’ bags of veggies but this time I had bought one of the larger bags, 16 ounces. For two of us that is too much to make at once so for this recipe I used half the bag or 2 cups. This is also a quick and easy side dish for any entrée. It is also a low-calorie side dish. While the beans were being nuked I sautéed the onions and garlic and it worked out great. So without any further ado here is the recipe.

INGREDIENTS:

2 cups frozen green beans (any kind you like)

2 tablespoons water

1 small onion, chopped small

1 clove garlic, minced

2 tablespoons olive oil

¼ cup crumbled reduced fat feta cheese

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon red pepper flakes

2 tablespoons butter substitute (you can use real butter if you want)

DIRECTIONS:

1. Place green beans in a small microwave container with lid. Add the water. Cook on HIGH for 6 minutes.

2. Meantime in a small pan sauté the onion and garlic in the olive oil. Cook until soft and just starting to brown a little. About 6 minutes. Add the basil, oregano and pepper flakes. Stir well.

3. The beans should be done now. Drain the excess water from container. Add the butter/butter substitute and onion mixture. Mix well.

4. Microwave on HIGH for 2 minutes.

5. Stir in feta cheese and serve.

Makes 2 servings (1 cup each)

Garlic Parmesan Orange Roughy

When I started writing this blog about 6 months ago I really just wanted to put the recipes down that I have accumulated over the years. I had been posting my dinner photos on Facebook and people kept asking for recipes so here I am! I’ve discovered so many cool blogs about food, drink, life etc. recently and love it. I’m making some new “blog friends” from all over the country. It’s great. I just joined The Petite Chef also. And from that site I found last nights main dish for dinner. I had some orange roughy and I didn’t want to make the same old thing so I searched and came up with today’s dish. It was posted by Food Corner and it was a huge hit! Garlic Parmesan Orange Roughy was delicious. I did change a couple of things slightly though. I added some fresh chopped Italian parsley to my topping and used a butter substitute rather than real butter. The only problem I had was I melted the butter too much. It was supposed to be softened, not melted. So it ran a bit. Oh well, it came out great anyway. John loved it which was a good thing. I can make it again! I also only had 2 fillets (14oz total) and I didn’t change the quantities and it still came out great. I served it with a new green bean recipe that I came up with which I will post tomorrow. No leftovers! So thank you to Food Corner for your delicious recipe! It was also very easy and quick. Always a good thing after a long day. Enjoy!

INGREDIENTS:

4 (4 ounce) fillets orange roughy (or other mild white fish)

 

Uncooked Orange Roughy

 

½ lemon

½ cup grated Parmesan cheese

¼ cup butter, softened

¼ cup prepared Dijon mustard mayonnaise blend (I made up my own/equal parts mayo/mustard)

1 large clove garlic, minced

¼ teaspoon salt

2 tablespoons chopped fresh Italian parsley

paprika

 

Topping ingredients

 

DIRECTIONS:

1. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat.

2. Place the orange roughy on the broiler pan and squeeze the lemon over the top of the fish. Broil the fillets in the preheated oven for about 6-8 minutes. (I put the fillets on aluminum foil on top of the broiler tray. I hate cleaning up!)

3. While the fish is cooking, combine the butter, parmesan cheese, dijonnaise, garlic, parsley and salt in a small bowl.

4. Remove fish from oven and spread the cheese mixture over the tops of the fillets. (I had to pour mine as I had melted the butter. Still worked.) Sprinkle the top with paprika.

5. Broil another 3 minutes or so until the topping is lightly browned and the fish flakes easily with a fork. (Mine did not brown too much because I had melted the butter.)

6. Serve! You can serve it with any vegetable or even pasta as a side. Enjoy!

Mediterranean Omelette

Last Sunday I started out making a Greek omelette then I added a few Italian ingredients and changed the name to Mediterranean Omelette. I used real eggs in this but you can, as always, use an egg substitute. Usually on the weekends I make egg salad for John but he likes it warm (yuck) and I like it cold. So this past weekend I decided to make a large omelette we could share. It was so good I wanted more. And I am not a breakfast person! Though the gyro omelettes we had in St. Augustine at Athena’s Greek Restaurant were incredible! Nothing like it anywhere! Ok I digress…This omelette was nice and easy and since we both liked all the ingredients I could make it in one pan and just split it.

INGREDIENTS:

4 large eggs

½ cup fat-free half and half

½ cup chopped frozen spinach, thawed and drained

1/3 cup red onion, chopped small

1/3 cup tomato, chopped small

1 clove garlic, chopped fine

1 teaspoon fresh basil chopped/torn

¼ teaspoon dried oregano

½ cup Light Feta Cheese (crumbled)

1 tablespoon olive oil

1 tablespoon butter/butter substitute

DIRECTIONS:

1. Beat the eggs and half and half till light and fluffy. Set aside.

2. Heat a medium skillet  and add butter and olive oil. Melt on medium heat till a little bubbly.

3. Add the onion and sauté till soft. (A few minutes) Add garlic and sauté a few more minutes.

4. Add the spinach and stir well into the onion and garlic, till warm. (a few minutes)

5. Add the egg mixture. Add the tomato and stir well.

6. Cook the eggs, letting the liquid run to the edges, constantly pulling edges away till almost all liquid is dry. Add the basil and oregano and feta cheese.

7. Gently fold over half the omelette and press gently to seal. If you wish to flip it go ahead, but this is a large omelette and it may be hard to do.

8. Cut in half and serve!

Serves 2

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