Date: Jun. 28th, 2019 - 1:00 PM
Ingredients
Preparation
- Line a large baking sheet with waxed paper; set aside. Spoon ice cream into a small chilled bowl; stir just until ice cream is slightly softened. Working quickly, spread ice cream on the cut sides of half of the ladyfinger halves. To prevent the ice cream from getting too soft during assembly, prepare half of the sandwiches at a time
- Top with the remaining ladyfinger halves, cut sides down. Gently press together.
- Dip one end of each sandwich in melted chocolate, using a thin metal spatula or butter knife to spread chocolate over the ice cream. Sprinkle with coconut. Place on prepared baking sheet. Freeze for 30 minutes before serving.
Date: Jun. 27th, 2019 - 1:00 PM
Ingredients
2 cups cold strong-brewed coffee
2 tablespoons no-sugar-added French Vanilla-flavored instant breakfast mix
2 tablespoons sugar-free caramel ice cream topping
Ice cubes
2 tablespoons frozen light whipped dessert topping, thawed
2 teaspoons sugar-free caramel ice cream topping
Coarsely crushed chocolate-covered coffee beans (optional)
Preparation
- In a blender, combine coffee, instant breakfast mix and 2 tablespoons ice cream topping. Cover and blend until smooth. Pour over ice in two glasses. Top with dessert topping and drizzle with 2 teaspoons ice cream topping. If desired, sprinkle with coarsely crushed coffee beans.
Date: Jun. 26th, 2019 - 1:00 PM
Ingredients
2 teaspoons honey mustard
Preparation
- In a small bowl, stir together honey mustard and nutmeg. Carefully spread mustard mixture evenly atop turkey slices. Divide the spinach leaves among turkey slices, placing along one short edge of each turkey slice and allowing tips of leaves to extend beyond the edge of the turkey. Top with pepper strips and cheese. Starting at edge with cheese and vegetables, roll up each turkey slice. If desired, garnish turkey rolls with additional basil and cut each roll in half.
Date: Jun. 25th, 2019 - 1:00 PM
Ingredients
Preparation
- Heat a large pot of water to a boil over high heat. Fill a large bowl with ice water.
- Gently lower eggs into the boiling water; cook for 4 minutes. Add pasta to the pot; continue cooking for 7 minutes. Transfer the eggs and pasta to the ice water; let stand for 10 minutes. Drain well. Peel the eggs and grate with a microplane or finely mash with a potato masher.
- Mash avocado in a large bowl. Stir in mayonnaise, yogurt, lemon juice, mustard, salt and pepper. Stir in celery, pimientos, dill, scallions and the reserved egg. Add the pasta and stir to coat.
Date: Jun. 24th, 2019 - 1:00 PM
Ingredients
3 tablespoons extra-virgin olive oil
1 cup diced onion
1 cup diced celery
½ cup all-purpose flour
1 teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon ground pepper
4 cups reduced-sodium chicken broth
1 cup whole milk
3 cups chopped broccoli florets
2 cups diced Yukon Gold potatoes
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 cup shredded Cheddar cheese, plus more for garnish
Preparation
- Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, dry mustard, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add broth and milk; bring to a gentle boil, stirring constantly.
- Stir in broccoli and potatoes and bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
- Add chicken and 1 cup Cheddar and cook, stirring frequently, until cooked through, 4 to 6 minutes. Serve topped with a little more Cheddar and red onion, if desired.
Date: Jun. 23rd, 2019 - 1:00 PM
Ingredients
2 cups fresh baby kale (2 ounces)
½ cup fresh basil leaves
⅓ cup canned reduced-sodium chickpeas
1½ ounces Parmesan cheese, finely shredded
2 tablespoons lemon juice
2 tablespoons olive oil
3 cloves garlic, quartered
¼ teaspoon kosher salt
¼ teaspoon ground pepper
6 ounces whole-grain penne pasta
3 cups seeded and chopped tomatoes (6 medium)
Preparation
- For pesto, combine kale, basil, chickpeas, the finely shredded Parmesan, the lemon juice, oil, garlic, salt, and pepper in a food processor. Cover and pulse until starting to mix together; then process until finely chopped, scraping down the sides as necessary.
- Meanwhile, cook pasta according to package directions. Drain well. Stir the pesto into the hot pasta. Fold the tomatoes into the pasta mixture. If desired, garnish with shaved Parmesan. Feel free to add toasted pine nuts or walnuts for some crunch. Serve warm or at room temperature. This 25-minute pasta side dish goes well with chicken or fish.
Date: Jun. 22nd, 2019 - 1:00 PM
Ingredients
Chili
1 tablespoon canola oil
1 large onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 pound 95%-lean ground beef
2 – 15-ounce cans kidney beans, rinsed
1 – 28-ounce can crushed tomatoes, undrained
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon sweet paprika
¼ teaspoon cayenne pepper (optional)
Cornbread
1¼ cups cornmeal
¾ cup whole-wheat flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg, lightly beaten
Preparation
- To prepare chili: Heat oil in a Dutch oven over medium heat. Add onion and cook until beginning to soften, about 4 minutes. Add bell pepper and garlic and cook for 1 minute. Add beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Stir in beans, tomatoes and their juice, chili powder, cumin, paprika and cayenne (if using). Bring to a boil; reduce heat to maintain a simmer, cover and cook until slightly thickened, about 20 minutes.
- Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
- To prepare cornbread: Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, milk and oil in a medium bowl. Add the wet ingredients to the dry ingredients along with cilantro and stir until just combined. Transfer the chili to the prepared baking dish and sprinkle with cheese. Spread the cornbread batter evenly over the chili.
- Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Date: Jun. 21st, 2019 - 1:00 PM
Ingredients
1½ pounds fresh or frozen jumbo shrimp
⅓ cup olive oil
2 teaspoons finely shredded lemon peel
¼ cup lemon juice
1 tablespoon chopped fresh parsley
8 cherry tomatoes, quartered
Preparation
- Thaw shrimp, if frozen. Peel and de-vein the shrimp, leaving tails intact if desired. Rinse the shrimp; pat dry with paper towels.
- Combine olive oil, lemon peel, lemon juice, and parsley in a large bowl. Set aside half of the oil mixture. Toss the shrimp with the remaining oil mixture. Cover and marinate in the refrigerator for 15 minutes (do not marinate any longer).
- Drain the shrimp, discarding the marinade. Thread the shrimp onto eight 8-inch skewers. If using wooden skewers, soak them in enough water to cover for at least 30 minutes before using.
- For a charcoal grill, place the skewers on the grill rack directly over medium coals. Cover and grill for 4 to 6 minutes or until the shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place the skewers on grill rack over heat. Grill as above.)
- Transfer the shrimp to a serving dish. Drizzle with the reserved oil mixture. Serve with cherry tomatoes and scallions.
Date: Jun. 20th, 2019 - 1:00 PM
Ingredients
1 tablespoon extra-virgin olive oil
Preparation
- Heat oil in a large nonstick skillet over medium-high heat. Add beef and cook, breaking it up with a wooden spoon until lightly browned but not completely cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the beef to a medium bowl, reserving drippings in the pan.
- Add beans and onion to the pan; cook, stirring often, until the onion is softened, about 5 minutes. Add chili powder, garlic powder, onion powder and cayenne; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomato sauce, ketchup, Worcestershire, mustard and brown sugar. Return the beef to the pan. Bring to a simmer and cook, stirring often, until the beef is just cooked through and the sauce has thickened slightly, about 5 minutes. Serve on buns.
Date: Jun. 19th, 2019 - 1:00 PM
Ingredients
6 ounces dry rye bread, cut into small cubes. To dry bread, let bread stand at room temperature for 6 hours. Or bake bread in a 300-degree F oven for 8 to 10 minutes or until dry.
1 cup chopped fennel bulb
6 ounces thinly sliced, cooked lower-sodium ham, chopped
1 cup chopped cooking apple
1 cup shredded reduced-fat cheddar cheese (4 ounces)
½ cup thinly sliced green onions
1½ cups refrigerated or frozen egg product, thawed, or 6 eggs, lightly beaten
2 cups fat-free milk
Preparation
- Preheat oven to 325°F. Grease a 2-quart rectangular baking dish. Spread half of the bread cubes in the dish. If desired, snip some of the green feathery tops from the fennel bulb and reserve for a garnish. Trim, core, and chop fennel bulb to make 1 cup. Sprinkle fennel evenly over bread in dish. Top with ham, apple, cheese, and ½ cup green onions. Top with remaining bread.
- In a medium bowl, whisk together eggs, milk, and pepper. Drizzle evenly over bread mixture in dish. Press down lightly with the back of a large spoon so all the bread is moistened
- Bake, uncovered, for 50 to 60 minutes. Edges will be set and the center will appear runny. Let stand 10 minutes before serving to let center become set. If desired, sprinkle top with reserved fennel fronds and/or additional sliced green onions.
Date: Jun. 18th, 2019 - 1:00 PM
Ingredients
1 (6 ounce) container vanilla fat-free yogurt with sweetener or vanilla low-fat yogurt
¼ (8 ounce) container frozen light whipped dessert topping, thawed
1½ cups chopped seeded and peeled mango
Frozen light whipped dessert topping, thawed (optional)
Fresh fruit (such as sliced kiwifruit or raspberries) (optional)
Preparation
- Spoon yogurt into a small bowl. Fold in the ¼ of an 8-ounce carton whipped topping. Spoon one-fourth of the yogurt mixture into each of 2 parfait glasses. Top with half of the mango. Repeat layers with remaining yogurt mixture and mango. If desired, top with additional whipped topping and fresh fruit.
Date: Jun. 17th, 2019 - 1:00 PM
Step up your cocktail game with this unlikely combination that is not only completely delicious but also gorgeous. Two of your favorites—red wine and ice cream—are combined to make a fun, fruity dessert cocktail.
Ingredients
½ cup chilled fruity red wine
¼ cup chilled plain seltzer water
⅓ cup vanilla ice cream
1 strawberry, sliced
Preparation
- Stir wine and seltzer together in a medium glass. Add ice cream and top with strawberry slices.
Date: Jun. 16th, 2019 - 1:00 PM
Ingredients
3 ounces reduced-fat cream cheese, softened
¼ cup finely chopped red onion
2 tablespoons snipped fresh chives, divided
2 teaspoons olive oil
Preparation
- Stir together cream cheese, onion, 1 tablespoon chives, the oil, Old Bay seasoning, Worcestershire sauce, and liquid smoke in a medium bowl until creamy.
- Flake tuna with a fork. Add the tuna and pimiento to the cream cheese mixture; stir until well mixed. Cover and chill at least 1 hour or up to 24 hours. (The smoke flavor will build. It may seem faint at first, but refrain from adding more liquid smoke until after the mixture chills. If desired, stir in an additional ⅛- ¼ teaspoon liquid smoke.)
- To assemble the canapés, spread ½ teaspoon of the tuna mixture on each cracker. Top each with a cucumber slice and another 1½ teaspoons of the tuna mixture. Sprinkle with the remaining 1 tablespoon chives.
Date: Jun. 15th, 2019 - 1:30 PM
Ingredients
2 tablespoons chopped walnuts
3 tablespoons balsamic vinegar
Preparation
- Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
- Cook walnuts in a medium skillet over medium heat, stirring frequently, until golden and fragrant. Set aside.
- Whisk vinegar, oil, lemon juice, honey, mustard, rosemary, garlic, and ¼ teaspoon each salt and pepper in a large bowl. Place pork on the prepared baking sheet. Brush with 1 tablespoon of the dressing and sprinkle with the remaining ¼ teaspoon each salt and pepper.
- Roast the pork until a thermometer registers 145°F, 20 to 22 minutes. Transfer to a clean cutting board and let stand for 5 minutes. Cut into slices about ¾ inch thick.
- Add arugula and pears to the dressing in the large bowl and toss to coat. Divide the salad among 4 serving plates. Top with pork, cheese, and the reserved walnuts.
Date: Jun. 14th, 2019 - 1:00 PM
Ingredients
3 cups cubed whole-wheat bread ( ½-inch)
Preparation
- Preheat oven to 350°F.
- Toss bread in a bowl with 2 teaspoons oil, ¼ teaspoon pepper, ½ teaspoon thyme and garlic powder. Spread on a baking sheet. Bake, stirring once, until crispy, 14 to 18 minutes.
- Meanwhile, heat the remaining 2 teaspoons oil in a large pot over medium heat. Add onion and salt, cover and cook, stirring occasionally, until the onion is very soft and barely starting to brown, 7 to 9 minutes. Sprinkle with paprika, the remaining ½ teaspoon white pepper and 1 tablespoon thyme; cook, stirring, until fragrant, 30 seconds to 1 minute. Add wine, increase heat to high and bring to a boil, scraping up any browned bits.
- Add cauliflower and 3½ cups broth, cover and bring to a boil, stirring often. Reduce heat to maintain a simmer and cook until the cauliflower is very tender, 10 to 12 minutes.
- Puree the soup in the pot with an immersion blender (or in batches in a regular blender and return to the pot). Combine the remaining ½ cup broth and cornstarch in a small bowl and stir into the soup. Return to a simmer over medium heat; simmer, stirring constantly, for 1 minute. Remove from heat. Stir in cheese and cream. Serve the soup topped with the croutons.
Date: Jun. 13th, 2019 - 1:00 PM
Ingredients
1 pound boneless beef sirloin steak, trimmed
Preparation
- Thinly slice beef across the grain into bite-size strips. Place in a resealable plastic bag set in a shallow dish. Combine soy sauce, lemon juice, 1 tablespoon sesame oil, garlic, ginger and crushed red pepper in a small bowl; pour over the beef. Seal the bag; turn to coat. Refrigerate for 30 minutes, turning the bag once.
- Bring a large saucepan of water to a boil. Cook linguine for 1 minute less than directed on package. Drain, reserving ½ cup of the cooking water.
- Meanwhile, combine broccoli and water in a wok or medium nonstick skillet; bring to a boil over medium-high heat. Cook until the water is evaporated, 3 to 4 minutes. Add onion, pepper and the remaining 2 teaspoons sesame oil. Cook, stirring occasionally, until the broccoli is crisp-tender, 3 to 4 minutes. Transfer the broccoli mixture to a bowl; cover and keep warm.
- Drain the beef, reserving the marinade. Add half of the beef to the hot wok (or skillet); cook, stirring, until slightly pink in the center, 3 to 5 minutes. Transfer to a plate and keep warm. Repeat with the remaining beef; remove to the plate.
- Combine the reserved cooking water and marinade in the wok (or skillet); add the noodles. Cook over medium heat, stirring, just until the noodles are tender and the sauce is thickened slightly, 2 to 3 minutes.
- Divide the noodle mixture among 4 plates or shallow bowls. Top with the beef and the broccoli mixture. Sprinkle with sesame seeds and serve with lemon wedges, if desired.
Date: Jun. 12th, 2019 - 1:00 PM
Ingredients
1 (24 ounce) package frozen or refrigerated cheese ravioli
1 pound lean ground beef
1½ teaspoons dried oregano
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground pepper
1 (28 ounce) can no-salt-added crushed tomatoes
Preparation
- Preheat broiler. Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
- Cook ground beef in a large cast-iron or oven-safe skillet over medium-high heat until cooked through, 4 to 5 minutes, using the back of a wooden spoon to crumble the beef. Season with oregano, garlic powder, salt and pepper.
- Add tomatoes and basil; bring to a simmer. Fold in the cooked ravioli and half of the mozzarella balls.
- Scatter the remaining mozzarella balls over the top of the pasta. Carefully transfer the pan to the oven. Broil until the cheese is melted, 2 to 3 minutes.
Date: Jun. 11th, 2019 - 1:00 PM
Ingredients
1½ tablespoons olive oil
½ cup thinly sliced shallots
5 cloves garlic, minced
¼ teaspoon crushed red pepper
10 ounces fresh baby spinach (about 5 cups)
½ cup shredded part-skim mozzarella cheese
⅓ cup reduced-fat cream cheese
6 (6 ounce) skin-on salmon fillets
½ teaspoon salt
½ teaspoon ground pepper
Preparation
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Heat oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until softened, about 2 minutes. Stir in crushed red pepper; cook, stirring constantly, for 30 seconds. Add spinach in batches; cook, stirring until wilted before adding more, about 3 minutes total. Remove from heat. Add mozzarella and cream cheese; stir until the cheeses melt. Let cool for 10 minutes.
- Place salmon fillets skin-side down on a clean work surface. With a sharp knife, make a cut lengthwise down the middle of each fillet, cutting to but not through the skin. Transfer the salmon to the prepared baking sheet. Sprinkle evenly with salt and pepper. Fill each pocket with about ⅓ cup of the spinach mixture. Bake until the salmon is opaque in the center, 8 to 10 minutes.
Date: Jun. 10th, 2019 - 1:00 PM
Ingredients
4 cups stale (but not dry) white bread slices, cut into ½-inch cubes
2 large ripe mangoes, peeled and cut into ½-inch cubes (3 cups). How to cut a mango: 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. 4. Cut the fruit into the desired shape.
2 cups fat-free milk
Preparation
- Position rack in the center of the oven; preheat to 350F. Coat an 8-inch square baking dish with cooking spray.
- Toss bread cubes and mangoes together in the baking dish.
- Whisk milk, eggs, rum (if using), brown sugar, vanilla, cinnamon, cloves, cardamom, ginger, pepper and salt in a medium bowl. Pour over the bread and mangoes; allow the mixture to soak for about 5 minutes.
- Bake the pudding until it is set and a knife inserted in the center comes out clean, about 1¼ hours. Serve warm for best flavor.
Date: Jun. 9th, 2019 - 1:00 PM
Ingredients
8 ounces light silken-style tofu (soft or firm)
2 tablespoons unsweetened cocoa powder
1 tablespoon sugar (see Tip)
½ teaspoon vanilla
1 cup light vanilla ice cream
Preparation
- In a blender combine tofu, cocoa powder, sugar and vanilla. Cover and blend until smooth.
- With the motor running, add ice cream in small spoonfuls through the opening in the lid; add ice cubes, one at a time, until smooth and desired consistency. Pour into chilled glasses to serve.
Date: Jun. 8th, 2019 - 1:00 PM
Ingredients
1 small head cauliflower (1 pound), core trimmed, florets coarsely chopped
1 small onion, quartered and sliced
1 tablespoon extra-virgin olive oil
Preparation
- Preheat oven to 400°F.
- Toss cauliflower, onion, oil, salt and pepper together in a large bowl. Spread in a single layer on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.
- Meanwhile, coat an 8-inch-square baking dish with cooking spray. Whisk cream cheese, yogurt, blue cheese and hot sauce together in the bowl. Add the roasted vegetables and stir to coat. Transfer to the prepared baking dish. Bake until bubbly around the edges, 15 to 20 minutes. Garnish with scallion and serve with carrot and celery sticks.
Date: Jun. 7th, 2019 - 1:00 PM
Ingredients
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1½ cups vegetable broth, or reduced-sodium chicken broth
½ teaspoon salt
¼ teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
Preparation
- Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3¾ cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
- Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining ¼ cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.
Date: Jun. 6th, 2019 - 1:00 PM
Ingredients
8 ounces scallops
½ cup orange juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
½ teaspoon ground ginger
⅛ teaspoon crushed red pepper
Canola oil spray
Preparation
- Cut scallops in half horizontally to form thin discs. Set aside. In a small bowl combine orange juice, soy sauce, cornstarch, ground ginger and crushed red pepper.
- Coat an extra-large nonstick skillet or wok with canola oil spray and heat over high heat until hot. Stir-fry the broccoli and sweet pepper for 2 minutes, until the broccoli is bright green.
- Add the fresh ginger and garlic and stir-fry for 15 seconds, until fragrant. Add the mushrooms, reserved scallops, shrimp and orange juice mixture. Cook for 3 to 4 minutes, stirring, until the scallops and shrimp are opaque and cooked through. Serve immediately over hot cooked rice.
Date: Jun. 5th, 2019 - 1:00 PM
Ingredients
4 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
8 ounces mushrooms, thinly sliced
½ teaspoon freshly ground pepper, divided
¼ teaspoon salt
1 15-ounce container part-skim ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry, or 1½ pounds fresh spinach, cooked, squeezed dry and chopped
⅛ teaspoon freshly grated nutmeg
2 cups prepared marinara sauce, divided
6 slices whole-grain sandwich bread, preferably day-old
1 cup shredded part-skim mozzarella cheese
3 large eggs
Preparation
- Coat a 7-by-11-inch (or similar-size) baking dish with cooking spray.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened but not browned, 5 to 8 minutes. Transfer to a bowl. Add the remaining 2 teaspoons oil to the pan; increase heat to medium-high. Add mushrooms and cook, stirring, until the moisture has evaporated, 4 to 5 minutes. Transfer to the bowl with the onions, add ¼ teaspoon pepper and salt and stir to combine.
- Combine ricotta, spinach, nutmeg and the remaining ¼ teaspoon pepper in another bowl.
- Spoon 1 cup marinara sauce into the prepared baking dish. Break each slice of bread into 4 roughly equal pieces; arrange half the bread on the sauce (the bread doesn’t have to completely cover the sauce). Spoon the ricotta mixture over the bread. Arrange the remaining bread over the ricotta. Scatter the mushroom mixture over the bread. Top with mozzarella. Spoon the remaining marinara sauce over the top. The pan will be very full.
- Whisk eggs and milk in a small bowl. Pour the mixture slowly over the casserole, poking the filling gently with the tip of a knife until the egg mixture is evenly distributed and the bread is saturated. Coat a piece of foil with cooking spray on one side and cover the casserole, sprayed-side down. Refrigerate for at least 2 hours or up to 1 day.
- Preheat oven to 375°F. Bake the strata, uncovered, for 40 minutes. Sprinkle with Parmesan and bake until puffed and golden brown, 10 minutes more. Let stand for 10 minutes. Serve sprinkled with parsley.
Date: Jun. 4th, 2019 - 1:00 PM
Ingredients
½ cup reduced-fat plain Greek yogurt
¼ cup grated Parmesan cheese
Preparation
- Whisk yogurt, Parmesan, mayonnaise, vinegar, tarragon, pepper and salt in a large bowl.
- Add escarole (or endive), radicchio (or endive), apple, radishes, ham and pecans to the dressing; toss to coat.
