Baked Ziti with Summer Squash

July 17, 2016 Leave a Comment

baked zizi with summer squashBAKED ZITI WITH SUMMER SQUASH

Weight Watchers : Cook it Fast

2 cups (about 6 oz.) whole wheat ziti of penne

2 tsp. olive oil

1 yellow summer squash, thinly sliced

1 small zucchini, thinly sliced

2 garlic cloves, minced

2 cups fat-free ricotta cheese

1 cup shredded fat-free mozzarella cheese

Cook ziti according to package directions, omitting salt if desired; drain.

Preheat oven to 375 degrees.  Spray 8-inch square baking dis with non-stick spray.

Heat oil in large non-stick skillet over medium heat.  Add squash, zucchini and garlic; cook, stirring until softened, about 6 minutes.  Stir in cooked ziti and marinara sauce.

Combine all together; transfer mixture to prepared baking dish; top with some extra mozzarella cheese.  Bake until heated through and bubbling, about 20 minutes.

Cook’s Note:  To add even more flavor to this dish, stir a handful of chopped fresh basil into pasta before baking.

(Recipe: Baked Ziti with Summer Squash was in Weight Watchers – Cook it Fast; August, 2014)

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Goat Cheese, Caramelized Onions & Prosciutto Flatbread Bites

July 9, 2016 Leave a Comment

flatbread-pizza-600x348

Goat Cheese, Caramelized Onions & Prosciutto Flatbread Bites 

2 Tbl. olive oil, plus additonal for drizzing

1 large onion, sliced

1/4 tsp. salt

1/4 cup water

All-purpose flour, for dusting

1 package (about 14 oz.) refrigerated pizza dough

2 oz. goat cheese

4 slices prosciutto

1/2 tsp. fresh thyme

Preheat oven to 450 degrees.  Line baking sheet with parchment paper.

Heat 2 tablespoons oil in large skillet over medium heat.  Add onion and salt; cook about 18-20 minutes or until deep golden brown, stirring halfway through cooking.

Roll out dough into two (2)  9×5 inch rectangles on lightly floured surface.  Transfer dough to prepared baking sheet; top with onions, goat cheese and prosciutto.

Bake 12 minutes or until crust is golden brown and prosciutto is crisp.

Drizzle with additional oil and sprinkle with thyme.  Cut each flatbread into 12 portions.

(Recipe: “Goat Cheese, Caramelized Onions and Prosciutto Flatbread Bites”, was in “Flatbread: Recipes For Appetizers, Meals and Desserts”; 7/19/16)

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Ginger Steak and Broccoli Stir-Fry

July 7, 2016 Leave a Comment

ginger beef and broccoli stir-fry

Ginger Steak and Broccoli Stir-Fry 

2 tsp. Asian (dark) sesame oil

10 oz. lean sirloin steak, trimmed and cut into thin strips

1 Tbl. minced peeled fresh ginger

2 garlic cloves, minced

2 cups small broccoli florets

4 scallions, cut into 1-inch lengths

1 Tbl. reduced-sodium soy sauce

1/2 tsp. hot chili paste

Heat large deep skillet or wok over high heat until drop of water sizzles in pan.  Add steak and stir-fry until lightly browned, about 2 minutes.  Transfer to plate.

Add ginger and garlic to skillet and stir-fry until fragrant, about 30 seconds.  Add broccoli and scallions and stir-fry until just softened, about 2 minutes longer.

Return steak to skillet along with soy sauce and chili paste.  Stir-fry until beef is just cooked through, about 2 minutes longer.

Cook’s Note:

To easily cut the steak into thin strips, put it in the freezer for 30 minutes before slicing.

(Ginger Steak and Broccoli Stir-Fry was in “Weight Watchers: Cook it Fast”, August, 2014)

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