Parmesan Tomatoes

This is a delicious side that goes with just about any entree.

PARMESAN TOMATOES

3 large tomatoes
1 Tbsp chicken bouillion granules
1/4 c. grated Parmesan cheese
1 Tbsp butter

1. Remove stems from tomatoes; cut in half widthwise.  Place cut side up in an 11 X 7″ baking dish coated with cooking spray.

2. Sprinkle with bouillion and Parmesan cheese; dot with butter.  Bake, uncovered, at 400 F for 20 to 25 minutes or until heated through.

Here’s the dirt:
6 servings

54 calories
3 g. fat (2 g. saturated fat)
8 mg. cholesterol
510 mg. sodium
5 g. carbs
1 g. fiber
2 g. protein

-Erica

Caramel Pecan Candy

In light of posting about cravings I figured I would post something sweet (for all those out there cravings something “naughty”).  These are not too bad that you cannot indulge in one for dessert.

CARAMEL PECAN CANDY

1/3 c. plus 1/2 c. butter, divided
20 cream-filled chocolate sandwich cookies (Oreos), crushed
1 package (14 oz) caramels
3 c. chopped pecans, toasted

TOPPING:
3/4 c. semisweet chocolate chips
3 Tbsp. butter
3 Tbsp. heavy whipping cream
3 Tbsp. light corn syrup
3/4 tsp. vanilla extract

1. In a large saucepan, melt 1/3 c. butter over medium heat; stir in cookie crumbs.  Press into an ungreased 9-in square baking dish.  Bake at 325 F for 10 to 12 minutes or until set.  Cool on a wire rack.  Meanwhile, in a small saucepan, melt caramels and remaining butter over low heat.  Stir in the pecans.  Pour over crust.  Cool.

2. For topping, in a small saucepan, combine chocolate chips, butter, cream, and corn syrup.  Cook and stir over low heat until smooth.  Remove from the heat; stir in vanilla.  Pour over caramel layer.  Cool on a wire rack.  Refrigerate until chocolate hardens.  Let candy stand at room temperature for 5 to 10 minutes before cutting into 1-inch squares.  Store in the refrigerator.

Here’s the dirt on this recipe:
6-1/2 dozen (1-inch pieces)

94 calories
7 g. fat (3 g. saturated)
7 mg. cholesterol
55 mg. sodium
8 g. carbs
1 g. fiber
1 g. protein

-Erica

Stovetop Macaroni and Cheese

My chicklets love mac-and-cheese, so it is a must in our house.  Of course, I would now substitute whole grain pasta for the regular stuff in this recipe.  That would likely change the nutritional info at the bottom slightly (in the best possible way, no doubt).

STOVETOP MACARONI AND CHEESE

2-1/4 c. elbow macaroni
1 c. fat-free milk
3/4 c. shredded reduced-fat sharp cheddar cheese
3/4 c. shredded reduced-fat Monterey Jack cheese
1/3 c. shredded American cheese
1/3 c. shredded part-skim mozzarella cheese
1/2 tsp. ground white pepper

1. Cook the macaroni according to the package directions; drain and return to the pot.

2. Add the milk, cheddar, Monterey Jack, American cheese, mozzarella, and pepper.  Cook over low heat, stirring constantly, until the cheeses melt, about 5 minutes.  Serve sprinkled with nutmeg and a side of minted, steamed green beans.

Here’s the dirt on this recipe:
6 servings (about 1 cup)

299 calories
9 g. fat (5 g. saturated fat, 0 g. Trans fat)
30 mg. cholesterol
353 mg. sodium
35 g. carbs
1 g. fiber
18 g. protein
402 mg. calcium

-Erica

Banana Berry Drink

This “smoothie” tastes *wonderful* and is a great breakfast for someone crunched on time.

BANANA BERRY DRINK

3/4 c. orange juice, chilled
1/3 c. pineapple juice, chilled
1 c. frozen blueberries
1/2 c. frozen sweetened sliced strawberries
1/2 c. plain yogurt
1 small ripe banana, sliced

Place half of each ingredient in a blender; cover and process until smooth.  Pour into chilled glasses.  Repeat with remaining ingredients.  Serve immediately.

Here’s the dirt on this recipe:
5 servings

100 calories
1 g. fat (1 g. saturated fat)
3 mg. cholesterol
13 mg. sodium
22 g. carbs
2 g. fiber
2 g. protein

-Erica