Posts tagged tomato

Spaghetti Squash and Tomato Bake

Recipe: Spaghetti Squash and Tomato Bake

Ingredients

  • 1 medium spaghetti squash
  • 2 large tomatoes sliced (about 16 slices)
  • salt
  • ground pepper
  • garlic powder
  • onion powder
  • dried basil
  • dried parsley
  • 1/2 cup low-fat shedded Mexican cheese blend
  • fresh basil for garnish (optional)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Cook the spaghetti squash. To cook, cut the squash in half and remove seed. Place cut side down in a casserole dish and add 1/2 inch water. Cover with plastic wrap and microwave on high until done, about 10 minutes.
  3. Spray a 11 x 9 casserole dish with non-stick spray.
  4. Spread about half of spaghetti squash on the bottom and sprinkle with salt and spices.
  5. Top with half of the sliced tomatoes.
  6. Sprinkle on half of the cheese.
  7. Repeat with the rest of the squash, spices, tomatoes and cheese.
  8. Bake for 30 minutes uncovered.
  9. Top with some fresh cut basil.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Inspired By: Spaghetti Squash and Tomato Bake

Tomato-Basil Skewers

Recipe: Tomato-Basil Skewers

Skewering mozzarella balls and cherry tomatoes makes them easy to nosh at a party.

Ingredients

  • 16 small fresh mozzarella balls
  • 16 fresh basil leaves
  • 16 cherry tomatoes
  • Extra-virgin olive oil, to drizzle
  • Coarse salt & freshly ground pepper, to taste
  • Optional: Balsamic Vinegar Reduction

Instructions

  1. Thread mozzarella, basil and tomatoes on small skewers. Drizzle with oil and sprinkle with salt and pepper. Drizzle some with a balsamic vinegar reduction is desired.

Cooking time (duration): 10 min

Inspired By: Tomato-Basil Skewers
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Mediterranean Chicken Couscous

Mediterranean Chicken Couscous

Recipe: Mediterranean Chicken Couscous

No pots and pans are required for this easy, no-mess Mediterranean recipe. Simply use a glass measuring cup to heat the broth in the microwave, place dry couscous in the serving bowl, and then add the broth. Once the remaining ingredients are stirred in, the dish is ready to serve.

Ingredients

  • 1 1/4 cups low-sodium fat-free chicken broth
  • 1 (5.6-ounce) package toasted pine nut couscous mix
  • 3 cups chopped cooked chicken (about 1 rotisserie chicken)
  • 1/4 cup chopped fresh basil
  • 1 (4-ounce) package crumbled feta cheese
  • 1 pint grape tomatoes, halved
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon pepper
  • Garnish: fresh basil leaves

Instructions

  1. Heat broth and seasoning packet from couscous in the microwave on HIGH for 3 to 5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.
  2. Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold. Garnish, if desired.

Personal Notes

Tip: You’ll need to buy a 2/3-ounce package of fresh basil and 1 rotisserie chicken to get the right amount of basil and chicken for this recipe. Substitute 4 teaspoons of dried basil if you can’t find fresh.

Cooking time (duration): 25 min

Number of servings (yield): 8

Inspired By: Mediterranean Chicken Couscous
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Greek Salad

Greek Salad

Recipe: Greek Salad

Ingredients

  • 6 small, ripe tomatoes, cut into wedges
  • 1 small European cucumber (about 10 oz.), peeled and sliced 1/4 inch thick
  • 1 small red onion, thinly sliced in rings
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup drained kalamata olives
  • 4 ounces feta cheese, crumbled (1 cup)

Instructions

  1. In a medium salad bowl, toss together tomato, cucumber, onion, oil and vinegar. Sprinkle with parsley, salt and pepper. Toss again. Transfer to bowls and top with olives and feta.

Number of servings (yield): 4

Inspired By: Greek Salad
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Grilled Beef Tenderloin & Escarole

Grilled Beef Tenderloin & EscaroleRecipe: Grilled Beef Tenderloin & Escarole

Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with grilled baguette.

Ingredients

  • 1 cup grape tomatoes
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons finely shredded Parmesan cheese, divided
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh basil
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 clove garlic, minced
  • 2 large heads escarole or romaine lettuce, outermost leaves removed
  • 1 pound beef tenderloin (filet mignon) or sirloin steak, trimmed and cut into 4 steaks, 1-1 1/2 inches thick

Instructions

  1. Preheat grill to medium-high.
  2. Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl.
  3. Leaving the root ends intact, cut escarole (or romaine) heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with 1/4 teaspoon salt. Season both sides of steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pat the remaining 1 tablespoon Parmesan onto both sides of the steak.
  4. Oil the grill rack (see Tip). Grill the escarole (or romaine), turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium.
  5. Cut the root ends off the escarole (or romaine) and discard. Chop the leaves into bite-size pieces. Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette.

Cooking time (duration): 30

Number of servings (yield): 4

Inspired By: Grilled Beef Tenderloin & Escarole
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Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Gnocchi with Zucchini Ribbons

Recipe: Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Ingredients

  • 1 pound fresh or frozen gnocchi
  • 2 tablespoons butter
  • 2 medium shallots, chopped
  • 1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
  • 1 pint cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon grated nutmeg
  • Freshly ground pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley

Instructions

  1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
  2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.

Personal Notes

Tip: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.

Cooking time (duration): 20 min

Number of servings (yield): 4

Inspired By: Gnocchi with Zucchini Ribbons & Parsley Brown Butter
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Tilapia with Tomato & Avocado Salsa

Tomato Avacado  Salsa

Recipe: Tilapia with Tomato & Avocado Salsa

Ingredients

  • 1 pound tilapia fillets
  • cooking spray
  • flour (cake flour is best)
  • salt and pepper
  • 1 large tomato, diced
  • 1/4 cup diced red onion
  • 1/2 jalapeno, minced
  • 2-3 tablespoons lime juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1/2 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • Pinch of cayenne, if desired

Instructions

  1. Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).
  2. Heat non-stick saute pan or seasoned griddle over medium-high heat.
  3. Season tilapia with salt and pepper. Lightly dredge in flour.
  4. Spray pan with cooking spray. Cook tilpia about 2 minutes per side, until desired doneness.
  5. Serve tilapia with salsa on top.

Variations

* You may also want to add a small dollop of sour cream on top of the fish and salsa.

Cooking time (duration): 20 min

Number of servings (yield): 4

Inspired By: Tomato & Avocado Salsa

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