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Mocha Pudding Cake

4/5*

Yield: 9 servings (serving size: 1 [3-inch] square and 2 tablespoons ice cream)

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar, divided
• 6 tablespoons unsweetened cocoa, divided
• 1 1/2 tablespoons instant coffee granules
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup 1% low-fat milk
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• Cooking spray
• 1 cup boiling water
• 1 cup plus 2 tablespoons vanilla low-fat ice cream

Preparation

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl. Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well. Spoon batter into an 8-inch square baking dish coated with cooking spray.

Combine 1/3 cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350° for 30 minutes or until the cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Serve warm with ice cream.

Note: This recipe is easy to double. Spoon into a 13 x 9-inch baking dish; bake at the same temperature and time.

Lemon-Dill Bulgur Salad with Scallops

5/5*

Yield: 6 servings

Ingredients

• 2 cups water
• 1 cup uncooked bulgur
• Cooking spray
• 1 1/2 pounds sea scallops
• 2 cups chopped seeded cucumber
• 1 1/2 cups chopped plum tomato
• 1 cup frozen corn kernels, thawed
• 1/4 cup chopped fresh or 1 tablespoon dried dill
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon bottled minced garlic
• 1/4 teaspoon freshly ground black pepper
• 6 cups trimmed watercress (about 2 bunches) or baby spinach

Preparation

Bring the water to a boil in a medium saucepan. Add bulgur; partially cover, reduce heat, and simmer for 5 minutes. Drain; cool.

While the bulgur cooks, heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add scallops, and cook 3 minutes, turning once. Remove from heat; place scallops in a large bowl.

Add bulgur, cucumber, and next 9 ingredients (cucumber through pepper) to scallops in bowl; toss well to coat. Place 1 cup watercress on each of 6 plates; top each serving with 1 cup scallop mixture.

Spinach and Feta-Stuffed Focaccia

4/5*

Yield: 6 servings (serving size: 1 slice)

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 2 (6-ounce) packages baby spinach
• 3/4 cup (3 ounces) crumbled feta cheese
• 2/3 cup golden raisins
• 3 tablespoons pine nuts, toasted
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons chopped fresh oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 (13.8-ounce) can refrigerated pizza crust dough
• Cooking spray
• 1 tablespoon 2% reduced-fat milk
• 1 tablespoon water
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Preheat oven to 450°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 minute. Add half of spinach; cook 1 minute or until spinach wilts. Add remaining spinach; cook 2 minutes, stirring constantly, until spinach wilts. Remove from heat; stir in feta and next 6 ingredients (through pepper).

Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12-inch rectangle. Spread spinach mixture lengthwise over half of dough, leaving a 1-inch border. Fold other half of dough over filling; press edges together with a fork. Cut 5 (1-inch) diagonal slits in top of dough.

Combine milk and water; brush evenly over dough. Sprinkle with Parmesan. Bake at 450° for 15 minutes or until golden.

Pizza Olympia

4/5*

Yield: 4 servings (serving size: 1/2 pizza)

Ingredients

• 1 (10-ounce) focaccia, cut in half horizontally
• 1 tablespoon minced fresh garlic
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
• 1/2 cup chopped red onion
• 1 tablespoon drained capers
• 1 cup (4 ounces) crumbled feta cheese

Preparation

Preheat oven to 450°.

Place focaccia halves, cut sides up, on a baking sheet. Combine minced garlic, tomato paste, and dried oregano in a small bowl; spread evenly over focaccia halves. Top evenly with roasted peppers, onion, and capers; sprinkle with feta cheese. Bake at 450° for 12 minutes or until focaccia is golden. Cut each pizza in half.

Portobello Cheeseburgers

Yield: 4 servings (serving size: 1 burger)

Ingredients

• 2 teaspoons olive oil
• 4 (4-inch) portobello caps
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon bottled minced garlic
• 1/4 cup (1 ounce) crumbled Gorgonzola cheese
• 3 tablespoons reduced-fat mayonnaise
• 4 (2-ounce) sandwich rolls
• 2 cups trimmed arugula
• 1/2 cup sliced bottled roasted red bell peppers

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 30 seconds. Remove from heat.

Combine cheese and mayonnaise, stirring well. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers. Place 1 mushroom on each serving, and top with top halves of rolls.

Salad Niçoise in Pita Pockets

2/5*

Yield: 4 servings (serving size: 1 pita half)

Ingredients

• 1 cup (1-inch) cut fresh green beans (about 4 ounces)
• 1 tablespoon water
• 1/4 cup niçoise olives, pitted and chopped (about 18 olives)
• 1 tablespoon capers
• 1 (12-ounce) can solid white tuna in water, drained
• 1 tablespoon extravirgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 2 (6-inch) whole wheat pita rounds, cut in half
• 4 curly leaf lettuce leaves

Preparation

Combine beans and water in a small microwave-safe bowl; cover with plastic wrap. Microwave at high 1 1/2 minutes or until beans are crisp-tender; drain. Rinse with cold water. Drain well; cool. Combine beans, olives, capers, and tuna.

Combine oil, juice, and salt, stirring with a whisk. Pour oil mixture over tuna mixture; toss gently to coat.

Line each pita half with 1 lettuce leaf; spoon about 1/2 cup tuna mixture into each lettuce-lined pita half.

Week of April 4th

Garlic-and-Herb Oven-Fried Halibut

3/5*

Yield: 6 servings (serving size: 1 fillet)

Ingredients

• 1 cup panko (Japanese breadcrumbs)
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/2 teaspoon onion powder
• 1 large garlic clove, minced
• 2 large egg whites, lightly beaten
• 1 large egg, lightly beaten
• 2 tablespoons all-purpose flour
• 6 (6-ounce) halibut fillets
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• Cooking spray

Preparation

Preheat oven to 450°.

Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Pasta with Roasted Butternut Squash and Shallots

3/5*

Yield: 4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 1 tablespoon cheese)

Ingredients

• 3 cups (1-inch) cubed peeled butternut squash
• 1 tablespoon dark brown sugar
• 1 1/2 tablespoons olive oil, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 shallots, peeled and halved lengthwise (about 1/2 pound)
• 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
• 4 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Preheat oven to 475°.

Combine the squash, sugar, 2 1/2 teaspoons oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 475° for 20 minutes or until tender, stirring occasionally. Stir in sage.

While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat. Drain. Place cooked pasta in a bowl. Add 2 teaspoons oil; toss well. Serve the squash mixture over pasta. Sprinkle with cheese.

Leek and Lima Bean Soup with Bacon

3/5*

Yield: 8 servings

Ingredients

• 3 bacon slices
• 2 cups chopped leek (about 2 leeks)
• 4 cups fresh baby lima beans
• 4 cups fat-free, less-sodium chicken broth
• 1 cup water
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup thinly sliced green onions
• 1/2 cup reduced-fat sour cream

Preparation

Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside. Add leek to drippings in pan; cook 7 minutes or until tender, stirring frequently. Stir in beans, broth, and water; bring to a boil. Reduce heat, and simmer 10 minutes or until beans are tender.

Place half of the bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean dishtowel over opening in blender lid (to prevent spills), and process until smooth. Pour pureed bean mixture into a large bowl. Repeat procedure with remaining bean mixture. Stir in lemon juice, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with 1 tablespoon onions, 1 tablespoon sour cream, and about 1 teaspoon bacon.

Chicken Souvlaki Salad

5/5*

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 2 teaspoons bottled minced garlic, divided
• 1 teaspoon fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound skinless, boneless chicken breast
• 3 cups cubed peeled cucumber (about 3 cucumbers)
• 1/2 cup vertically sliced red onion
• 1/2 cup (2 ounces) crumbled feta cheese
• 2 tablespoons chopped pitted kalamata olives
• 2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
• 1/2 cup plain fat-free yogurt
• 1/4 cup grated peeled cucumber
• 1 teaspoon white wine vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper

Preparation

Preheat grill or broiler.

Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.

One-Dish Barley, Wild Rice, and Chicken Pilaf

3/5*

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1/2 cup hot water
• 1/4 cup dried porcini mushrooms, chopped
• 1 tablespoon olive oil
• 1 cup finely chopped onion (about 1 medium)
• 3 garlic cloves, minced
• 3/4 cup uncooked pearl barley
• 1/4 cup wild rice
• 2 teaspoons chopped fresh thyme
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 cups chopped cooked chicken breast
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

Combine 1/2 cup hot water and mushrooms; let stand 10 minutes or until mushrooms are tender. Set aside.

Heat oil in a large nonstick skillet over medium heat. Add onion; cook 1 minute, stirring frequently. Add garlic; cook 30 seconds, stirring frequently. Add barley, rice, and thyme; cook 5 minutes or until lightly browned, stirring frequently. Stir in mushroom mixture and broth. Cover, reduce heat, and simmer 40 minutes or until barley is tender. Stir in chicken and cheese; cook 5 minutes or until thoroughly heated. Stir in parsley, salt, and pepper.