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(CNN) -- Healthy, light cooking doesn't have to take a lot of time. Here are three quick and easy recipes from Cooking Light magazine. Stove-top macaroni and cheese with roasted tomatoes3 cups halved cherry tomatoes Preheat oven to 375°. Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally. While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° for 12 minutes or until golden, stirring frequently. Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs. Yield: 8 servings (serving size: 1 cup) NUTRITION PER SERVING CALORIES 357(29 percent from fat); FAT 11.4g (sat 6.6g, mono 3.1g, poly 0.8g); PROTEIN 18.1g; CHOLESTEROL 33mg; CALCIUM 350mg; SODIUM 669mg; FIBER 2g; IRON 2.7mg; CARBOHYDRATE 45.2g Flank steak wrap with caramelized onions and blue cheese1/2 teaspoon salt Combine first 3 ingredients; rub evenly over steak. Cover and chill 2 hours. Preheat broiler. Place steak on a broiler pan coated with cooking spray; broil 7 minutes on each side or until done. Cut steak diagonally across grain into thin slices. While steak cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 10 minutes or until golden brown, stirring frequently. Combine cheese and mayonnaise; spread 2 tablespoons on each lavash half. Top each with 3 ounces steak and 1/2 cup onion; roll up. Yield: 4 servings NUTRITION PER SERVING CALORIES 450 (30 percent from fat); FAT 14.9g (sat 7g, mono 5g, poly 0.5g); PROTEIN 29.8g; CHOLESTEROL 62mg; CALCIUM 153mg; SODIUM 940mg; FIBER 3.5g; IRON 4.4mg; CARBOHYDRATE 47.9g Broccoli and cheese-stuffed potatoesRound out the meal with a garden salad, soup, or half a sandwich. 2 baking potatoes (about 1 3/4 pounds) Preheat oven to 450°. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes. While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 1 teaspoon drippings in pan. Crumble bacon; set aside. Add broccoli, mushrooms, onion, and garlic to drippings in pan; cook 7 minutes or until tender, stirring frequently. Remove from heat. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onion mixture, cheese, and remaining ingredients; divide evenly among shells. Bake at 450° for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon. Yield: 4 servings (serving size: 1 potato half) NUTRITION PER SERVING CALORIES 245 (22 percent from fat); FAT 5.9g (sat 3.1g, mono 1.3g, poly 0.3g); PROTEIN 12.5g; CHOLESTEROL 17mg; CALCIUM 297mg; SODIUM 408mg; FIBER 5.3g; IRON 2.1mg; CARBOHYDRATE 42.3g Macaroni and cheese with roasted tomatoes is easier to cook than it sounds. SPECIAL REPORT |