I love pesto, but rarely use it since the store bought brands tends to be high in both fat and calories. Since we have a fresh herb garden on our porch, I decided I would take the plunge and see if I could create a pesto sauce that was both delicious and not too "bad" for you. This recipe seemed to do the trick. The fresh basil has such a strong taste that you really only need 1-2 tablespoons to create a flavorful dish.
Pesto Perfect
Makes 16 Tablespoons
45 calories, 5 grams of fat, 0 grams fiber
1 Weight Watchers point per tablespoon
Ingredients
1 cup fresh basil leaves, washed and dried
1/4 cup Parmesan cheese (I used the bottle type, but fresh would be great too)
1/4 cup olive oil
2 tablespoons pine nuts
1 clove garlic, chopped
1/2 tsp salt
1/2 tsp pepper
Directions
-In a food processor, pulse basil and cheese until they are totally combined.
-Add nuts, garlic, salt and pepper. Pulse until nuts are well combined with the basil mixture and you have a smooth paste.
-Add olive oil. Process until you have a smooth, thick pesto sauce.
-Serve over your favorite pasta, to make a pizza, or spread on your sandwich.
Healthy meals to nourish your mind.
Monday, October 25, 2010
Saturday, October 23, 2010
Sweet Fall Tzimmis--Nannie Anne's Tzimmis reborn
I tend to get lazy with side dishes. My go-to sides usually consist of russet potatoes in any form--baked, roasted, or mashed. This weekend we had friends over for dinner and in addition to the roasted potatoes I was making, I wanted to serve some type of side that had the rich flavors of fall--cinnamon, nutmeg, and just a little bit of sweetness. My Nannie Anne's tzimmis came to mind, and I created the recipe below based on her concept but modified to create a more intensely spiced dish.
This side dish would work great for Thanksgiving, and although it does take a lot of time, it is an easy dish to make.
Sweet Fall Tzimmis
Serves 10
178 calories, .5g fat, 11 grams of fiber
3 Weight Watchers points per serving
Ingredients
-3 large sweet potatoes, baked
-4 tbs margarine
-1 8-oz can crushed pineapple, undrained
-4 carrots, peeled and diced and steamed in the microwave for 4 minutes until semi-soft
-6 prunes, pitted and chopped
-1/4 cup brown sugar
-1 tbs cinnamon
-1/4 tsp nutmeg
-1 tsp salt
-1 tsp pepper
Directions
-Pre-heat oven to 425 degrees.
-In a large bowl combine steamed carrots, prunes, crushed pineapple and brown sugar.
-Line a 9x13 inch baking dish with foil. Pour in the carrot mixture, cover, and bake for 1 hour.
-While the carrot mixture is baking, remove skin from the baked sweet potatoes and puree the in a food processor with margarine until smooth.
-Remove carrot mixture from oven, uncover, and allow to cool for 30 minutes. Add carrot mixture to food processor and pulse until carrot mixture is well combined. I like a very smooth tzimmis so I puree until it is the same consistency of mashed potatoes, but if you prefer a chunkier side, simply pulse less.
Healthy meals to nourish your mind.
This side dish would work great for Thanksgiving, and although it does take a lot of time, it is an easy dish to make.
Sweet Fall Tzimmis
Serves 10
178 calories, .5g fat, 11 grams of fiber
3 Weight Watchers points per serving
Ingredients
-3 large sweet potatoes, baked
-4 tbs margarine
-1 8-oz can crushed pineapple, undrained
-4 carrots, peeled and diced and steamed in the microwave for 4 minutes until semi-soft
-6 prunes, pitted and chopped
-1/4 cup brown sugar
-1 tbs cinnamon
-1/4 tsp nutmeg
-1 tsp salt
-1 tsp pepper
Directions
-Pre-heat oven to 425 degrees.
-In a large bowl combine steamed carrots, prunes, crushed pineapple and brown sugar.
-Line a 9x13 inch baking dish with foil. Pour in the carrot mixture, cover, and bake for 1 hour.
-While the carrot mixture is baking, remove skin from the baked sweet potatoes and puree the in a food processor with margarine until smooth.
-Remove carrot mixture from oven, uncover, and allow to cool for 30 minutes. Add carrot mixture to food processor and pulse until carrot mixture is well combined. I like a very smooth tzimmis so I puree until it is the same consistency of mashed potatoes, but if you prefer a chunkier side, simply pulse less.
Healthy meals to nourish your mind.
Monday, October 4, 2010
Holy Guacamole!
So want to know one of the weirdest things that happened to me after I had a baby? I went from HATING guacamole to not being able to get enough. I can remember the moment so clearly--I was at my friend Elexia's house and she served the most delicious looking guacamole I had ever seen, I just had to have a bite. That turned into about 20 bites, and my whirlwind relationship with this delicious dip was born.
I can't promise you my guacamole tastes as good as Elexia's, but it is as close as I can get. It is healthy in the sense that it uses all natural ingredients, but being that avocados are high in both fat and calories, be sure to eat it in moderation.
Now to make my rendition of guacamole, first you must make your own pico de gallo. This is easy and fast, but tastes best if you let it sit overnight:
Pico de Gallo
75 calories in entire dish
2 tomatoes, diced
1/2 red onion, diced
1/4 cup diced green pepper
Juice from 1/2 lime
1 tbs cilantro
1/2 tsp salt
1/2 tsp pepper
Mix it all together, and you are done! Best part, it is super low in calories, and has 0 Weight Watchers points.
Guacamole
14 points in entire recipe
600 calories, 56 grams of fat (YIKES), 8 grams of fiber
2 Hass avocados
1 large clove garlic, minced (don't use a garlic press, the garlic becomes overpowering)
1/2 tsp salt
1/2 tsp pepper
Juice from 1/2 lime
1/4 cup Pico de Gallo
-Cut avocado in half and remove seed, setting it to the side for storage (putting the seed back into the finished product prevents browning).
-Scoop out avocado from peel and set in large mixing bowl.
-Add minced garlic, salt, pepper and lime juice.
-Using a potato masher (or a large fork) mush up the avocado until it becomes mostly smooth, with some small chunks still remaining.
-Mix in the Pico de Gallo.
-Add extra salt, pepper and lime juice to taste (I find if my Pico de Gallo is made just right I do not need additional seasoning).
If not serving right away, return seed to finished product and store in an airtight container in the fridge.
Healthy meals to nourish your mind.
I can't promise you my guacamole tastes as good as Elexia's, but it is as close as I can get. It is healthy in the sense that it uses all natural ingredients, but being that avocados are high in both fat and calories, be sure to eat it in moderation.
Now to make my rendition of guacamole, first you must make your own pico de gallo. This is easy and fast, but tastes best if you let it sit overnight:
Pico de Gallo
75 calories in entire dish
2 tomatoes, diced
1/2 red onion, diced
1/4 cup diced green pepper
Juice from 1/2 lime
1 tbs cilantro
1/2 tsp salt
1/2 tsp pepper
Mix it all together, and you are done! Best part, it is super low in calories, and has 0 Weight Watchers points.
Guacamole
14 points in entire recipe
600 calories, 56 grams of fat (YIKES), 8 grams of fiber
2 Hass avocados
1 large clove garlic, minced (don't use a garlic press, the garlic becomes overpowering)
1/2 tsp salt
1/2 tsp pepper
Juice from 1/2 lime
1/4 cup Pico de Gallo
-Cut avocado in half and remove seed, setting it to the side for storage (putting the seed back into the finished product prevents browning).
-Scoop out avocado from peel and set in large mixing bowl.
-Add minced garlic, salt, pepper and lime juice.
-Using a potato masher (or a large fork) mush up the avocado until it becomes mostly smooth, with some small chunks still remaining.
-Mix in the Pico de Gallo.
-Add extra salt, pepper and lime juice to taste (I find if my Pico de Gallo is made just right I do not need additional seasoning).
If not serving right away, return seed to finished product and store in an airtight container in the fridge.
Healthy meals to nourish your mind.
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