Savory Italian Phyllo Bake

You should have seen how long it took Bryson and I to think up a name for this thing. It was very -- experimental. Luckily it was good experimental.

Difficulty: Takes a Little Know-How
Speed: Pull Up A Chair






INGREDIENTS:

1/3 c sun-dried tomatoes, diced
1/4 c artichoke hearts, diced
1/4 c pine nuts, toasted

1 pkg vegetarian chicken pieces
3 T pesto
olive oil for sauteeing

1 c baby bellas, diced
3 T minced garlic
olive oil for sauteeing
rosemary to taste
3 T fat-free cream cheese
splash of cooking wine (optional)

1/3 c shredded mozzarella
1/4 c parmesan

1 pkg phyllo dough
4 T melted butter






1. Preheat oven to 350. Heat olive oil in 2 different frying pans.

2. In one pan, sautee vegetarian chicken in olive oil until done. Coat chicken with pesto and set aside. This will be your first layer.

3. In the second pan, sautee baby bellas and garlic. Stir in rosemary and cooking wine and reduce. Stir in cream cheese and set aside. This, along with the mozzarella and parmesan, will be your second layer.

4. Combine sun-dried tomatoes, artichoke hearts and toasted pine nuts. This will be your third layer.

5. On greased cookie sheet, layer 4-5 phyllo sheets, basting each sheet with melted butter before adding additional sheets.

6. Spread chicken mixture evenly on phyllo and then repeat phyllo procedure with another 4-5 sheets.

7. Spread mushroom mixture evenly; top with shredded mozzarella and parmesan. Add another 4-5 sheets of phyllo.

8. Spread artichoke heart and sun-dried tomato mixture evenly and again top with 4-5 sheets of phyllo.

9. Baste top sheet with butter and sprinkle with cold water to prevent corners from curling during baking.

10. Bake at 350 degrees for 20 mins, then at 300 degrees for another 15-20 or until phyllo dough is golden brown. Cut into 8 pieces and garnish with pesto, sun-dried tomatoes, black pepper, and salt.



Serves 8 (serving size ~ 1 piece)



NUTRITIONAL INFO (per serving):
192 calories (38 calories from fat)
6.6 g fat
188 mg sodium
10.5 g protein

Larb Tofu

Difficulty: Super Easy
Speed: Super Fast






INGREDIENTS:

6 T lime juice
1-1/2 t sugar
4 t fish sauce
1/2 t salt
1/2 to 1 t Thai chili powder (can substitute crushed red pepper)

1 pkg extra firm tofu, drained and crumbled

2/3 red onion, sliced lengthwise
1 shallot
1 T minced garlic (~ 4 cloves)
3 kaffir lime leaves, sliced (optional but awesome; check your local Asian market)

vegetable oil for sauteeing
sesame oil for sauteeing

1/2 c fresh mint leaves, chopped
1/4 c Thai basil, chopped

green onion
romaine leaves



1. Mix lime juice, sugar, fish sauce, salt, and chili powder and set aside.

2. Heat both oils in frying pan and sautee onion, shallot, and garlic. Add crumbled tofu and kaffir lime leaves and cook for 8-10 mins or until tofu is slightly browned.

3. Add sauce, mint, basil, and more lime juice (if needed) and heat for 1-2 mins.

4. Garnish with diced green onion, whole mint leaves, and halved key limes and serve on romaine leaves or with sticky rice.



Serves 5 (serving size ~ 3/4 c)



NUTRITIONAL INFO (per serving):
128 calories (47 from fat)
5.25 g fat
525 mg sodium
10.75 g protein

No-Chicken Pot Pie

Difficulty: Super Easy
Speed: Typical Weeknight






INGREDIENTS:

1 pkg frozen vegetarian "chicken" strips, diced
1 onion, diced
minced garlic to taste
olive oil for sauteeing
1 can peas
1 c broccoli
salt and pepper to taste
garlic powder to taste
Mrs. Dash Onion and Herb Mix (or plain onion powder) to taste
2 cans cream of mushroom soup

1 c Bisquick
1/2 c almond milk
1 egg
rosemary to taste





1. Preheat oven to 400. Sautee onion and frozen chicken strips in fairly large pan (preferably with high sides) in hot olive oil until onions start to soften.

2. Steam or boil broccoli while onion and chicken cooks.

3. Stir garlic, peas, broccoli, salt, pepper, garlic power, onion powder, and mushroom soup into chicken mixture and heat through.

4. Pour into round glass casserole dish.

5. In separate bowl, whisk Bisquick, almond milk, egg, and rosemary and pour over casserole. Bake for 30 mins or until crust is golden brown.



Serves 8 (serving size: 1/8 of round casserole dish)



NUTRITIONAL INFO (per serving):
244 calories (77 calories from fat)
9.5 g fat
1200 mg sodium (Ew, canned soups! If you're worried about sodium, use only 1 can of cream of mushroom and a little vegetable broth.)
16.5 g protein

Couscous and Squash Stuffed Red Peppers with Feta

Inspired by Smitten Kitchen's Couscous and Feta Stuffed Peppers.

Difficulty: Super Easy
Speed: Typical Weeknight



INGREDIENTS:


1-1/4 c vegetable broth
1 c couscous

6 large red bell peppers

1 onion, diced
1 zucchini, diced
1 yellow squash, diced
minced garlic to taste
oregano to taste
basil to taste
garlic powder to taste
salt and pepper to taste
olive oil for sauteeing

3/4 c grape tomatoes, sliced in half
1 can garbanzo beans, drained
3 T tomato paste

crumbled feta to top
pine nuts to top



1. Preheat oven to 350. Bring broth to a boil in small saucepan; remove from heat, stir in couscous, cover, and let sit for five minutes. Stir and set aside.

2. Remove stems, seeds and ribs from peppers, place upright in greased casserole dish and bake for 15 minutes.

3. Sautee onion, zucchini, yellow squash and garlic in hot olive oil. Season with oregano, basil, garlic salt, salt and pepper. Stir in grape tomatoes, couscous, and tomato paste.

4. Stuff peppers with couscous mixture, top with feta, pine nuts, and fresh black pepper and bake for another 15 minutes.



Serves 6 (serving size: 1 pepper)

NUTRITIONAL INFO (per serving):
366 calories (19 calories from fat)
2.6 g fat
560 mg sodium
14.5 g protein

Roasted Red Pepper and Pesto Panini

Difficulty: Super Easy
Speed: Super Fast



INGREDIENTS:
2 slices of good, crusty bread (I really like La Brea Bakery's rosemary or roasted garlic)
1/2 or 1 roasted red bell pepper, from a jar or roasted yourself
2 tomato slices
1 T pesto
2 T ricotta
spinach
salt and pepper to taste



1. Heat slightly greased panini grill (or any grilling pan, for that matter).

2. Spread ricotta on one slice of bread and pesto on the other. Add red pepper, tomato, spinach, and salt and pepper to taste.

3. Grill both sides of the sandwich until bread is toasted and brown and eat while still hot.



Serves 1 (serving size: 1 sandwich)

NUTRITIONAL INFO (per serving):
436 calories
14 g fat
700 mg sodium
14 g protein