Light Killer Artichoke Spread

Ingredients: 

• 1 package reduced fat Neufchâtel cream cheese
• 1/2 cup light canola or safflower mayonnaise
• 1/2 cup low fat sour cream
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, or to taste
• 3 cups shredded part-skim mozzarella cheese
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 jar marinated artichoke hearts, drained and roughly chopped
• 1 small onion, diced

Method: 

Preheat oven to 350°F. In the bowl of a food processor, place the cream cheese, mayonnaise, sour cream, Parmesan cheese and garlic. Purée until all ingredients are combined. Add mozzarella cheese, black pepper and cayenne, pulsing just until combined. Add artichoke hearts and pulse again just until combined. Transfer mixture to a bowl and stir in the onion.

Bake in a 9-inch square glass baking dish for 40 to 45 minutes, until bubbly and browned. Serve immediately.

Nutritional Info: 

Per Serving: Serving size: About 1/4 cup, 160 calories (100 from fat), 11g total fat, 5gsaturated fat, 30mg cholesterol, 300mg sodium, 6g carbohydrates, (0g dietary fiber, 1gsugar), 9g protein.

Warm Cauliflower Salad with Capers Vinaigrette (L'Aubergine)

3 heads of cauliflower
4 tbsp olive oil
1 t white pepper
1 t salt

Caper Vinagrette
2 tbsp chopped flat-leaf parsley
1 tbsp dion mustard
1 egg yolk
1 tbsp chopped shallot
1 tbsp capers, rinsed
2 tsp apple cider vinegar
1/2 tsp lemon zest
2 tbsp extra-virgin olive oil
2 tbsp sour cream

To prepare cauliflower: preheat over to 475, place baking pan in over to pre-heat
Cut and trim cauliflower into small florets in a large mixing bowl, combine with olive oil, salt, and pepper. Pour directly onto heated pan and return in oven. Rotate if browning unevenly until browned all over, 15-20 minutes.
Prep vinaigrette: finely chop parsley, shallot, capers. Combine vinegar and lemon zest dijon, egg yolk & sour cream in a food processor. Process, scraping down sides a few times, until finely minced. Add 2 tbsp oil while running. Stir in chopped parsley, shallot, and capers. Toss cauliflower with vinaigrette, season to taste.

Chocolate tart (L'Aubergine)

Crust:
8 tbsp unsalted melted butter (1 stick)
3 tbsp granulated sugar
1 tsp vanilla
1/4 tsp fine salt
1.25 c all-purpose flour

Filling:
12 oz semisweet chocolate, finely chopped
4 tbsp unsalted butter cut into small pieces
1 c heavy cream
3 tbsp granulated sugar
1/4 tsp fine salt

Heat oven to 350 and put rack in middle. Combine butter, sugar vanilla seed and salt until evenly incorporated. Add flour until just combined and a soft dough forms.
Sprinkle over 9" tart pan with a removable bottom. Press up the sides. Cover with wrap and let it rest until chilled (30 min). Then prick with fork and bake  until golden, about 20-25 minutes. Remove and let completely cool.

Filling:
Put chocolate and butter in medium bowl, set aside.
Combine cream, sugar and salt in small saucepan over medium heat and stir until sugar dissolves and liquid is at a simmer, about 4 minutes.
Pour cream mixture over chocolate and butter and let sit until melted, about 4 min. Stir until smooth.
Pour ganache into cooled tart shell and transfer to the fridge. Chill until set about 1.5-2 hrs.

Can mix in rosemary w/melting chocolate but need to strain and remove sprigs.

Reuben mac and cheese

Ingredients

• Safeway
• 10020 NE 137th St
• KIRKLAND, WA 98034

• Metropolitan Market
• 10611 NE 68th St
• KIRKLAND, WA 98033

• Cash & Carry
• 13102 Stone Ave N
• SEATTLE, WA 98133

• Central Market Shoreline
• 15505 Westminster Way N
• SHORELINE, WA 98133

• Town & Country Market
• 343 Winslow Way E
• BAINBRIDGE ISLAND, WA 98110

• Central Market Poulsbo
• 20148 10th Ave NE Ste A
• POULSBO, WA 98370

• 3 slices rye bread, torn
• 1/3 cup panko bread crumbs
• 1 (16 ounce) package egg noodles
  
  
• 3 tablespoons butter
• 1 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup spicy brown mustard

• 3 tablespoons all-purpose flour
• 3 cups hot milk
• 3 cups shredded Swiss cheese, or more to taste - divided
• 1 1/2 cups sauerkraut, drained (reserve juice)
• 1/2 pound deli sliced corn beef, or more to taste
• 3 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.Place torn rye bread into a food processor and pulse several times to make crumbs; combine with panko crumbs in a bowl and set aside Cook egg noodles in salted boiling water, stirring occasionally until cooked through, about 5 minutes. Drain noodles and set aside.Melt 3 tablespoons butter in a large saucepan over medium heat; cook and stir onion until lightly browned, about 15 minutes. Season with salt and black pepper; stir in brown mustard. Remove from heat, stir in flour until smooth, and gradually whisk in milk. Sauce will thicken. Whisk 1 1/2 cup Swiss cheese into the sauce, stirring until the cheese has melted and the sauce is smooth. Stir sauerkraut with about 1 tablespoon of reserved juice and corned beef into the cheese sauce.

1. Transfer cooked noodles to the prepared casserole dish and pour in the sauce; stir to combine. Sprinkle remaining 1 1/2 cup Swiss cheese in an even layer over the top.
2. Bake casserole in the preheated oven until bubbling, about 20 minutes. Remove casserole from oven and set the oven to broil.
3. Stir 3 tablespoons melted butter into the reserved rye and panko crumbs until thoroughly combined and sprinkle top of casserole with rye crumb mixture. Return to oven and broil until the crumbs are golden brown, about 2 more minutes. Watch carefully to prevent burning.

Playdough

3 c flour
1.5 c salt
2 tbspn cream of tartar
3 tbspn veg oil
3 c water (add food coloring)

Mix in large pot. Cook on low heat, stirring constantly. From ball. Remove from heat. Cool and knead. Store in Ziplock or airtight container.

Thai beef roll ups, Cooking light

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These wrap sandwiches take just a few minutes to assemble and make a quick lunch or supper. Serve with rice crackers and sautéed zucchini.

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Read Reviews (12)

Yield:

 

4 wraps (serving size: 1 wrap)

Recipe from

Nutritional Information

Calories 294

Caloriesfromfat 29 %

Fat 9.5 g

Satfat 1.8 g

Monofat 2.8 g

Polyfat 2 g

Protein 22.5 g

Carbohydrate 30.3 g

Fiber 1.1 g

Cholesterol 47 mg

Iron 3.8 mg

Sodium 967 mg

Calcium 127 mg

$ 5 ingredients on sale for ZIP 98034

 

Ingredients

Preparation1 1/2 tablespoons fresh lime juice

1 tablespoon dark sesame oil

1 tablespoon bottled ground fresh ginger (such as Spice World)

1 tablespoon bottled minced garlic

2 teaspoons fish sauce

3/4 teaspoon sugar $

4 (8-inch) flour tortillas $

2 cups torn Boston lettuce $

12 ounces thinly sliced deli roast beef $

1/2 cup matchstick-cut carrots $

1/4 cup chopped fresh mint

Combine first 6 ingredients in a small bowl, stirring well with a whisk. Place tortillas on a work surface; brush lightly with 2 teaspoons juice mixture. Arrange 1/2 cup lettuce on each tortilla; top each with 3 ounces beef. Combine carrots and mint; arrange about 3 tablespoons carrot mixture over each serving. Drizzle each serving with about 1 tablespoon of remaining juice mixture; roll up.

Creamy veggie lasagna

INGREDIENTS

• 1 tablespoon olive oil
• 2 medium zucchini, cut lengthwise into quarters, then into 1/2-inch pieces
• 2 medium bell peppers (red, green or yellow), chopped into 1/2-inch pieces
• 2 garlic cloves, finely chopped
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1/3 cup all-purpose flour
• 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
• 1 jar (26 oz.) prepared marinara sauce, divided
• 1 package (8 oz.) or 12 sheets no-boil lasagna noodles, divided
• 1 1/2 cups (6 oz.) shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese (optional)

IN THIS RECIPE

NESTLÉ® CARNATION® EVAPORATED LOWFAT 2% MILK

INSTRUCTIONS

PREHEAT oven to 375°F. Grease 13 x 9-inch baking dish.

HEAT oil in large skillet over medium-high heat. Add zucchini and peppers; cook, stirring frequently, until soft, for about 8 minutes. Add garlic; cook for an additional 2 minutes. Season with 1/4 teaspoon each salt and pepper. Remove from heat.

MEANWHILE, WHISK together flour, 1/4 cup evaporated milk and remaining 1/4 teaspoon each of salt and black pepper in medium saucepan until smooth. Whisk in remaining evaporated milk. Heat over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat; simmer for 3 minutes or until thickened. Stir 2 cups of milk mixture into cooked vegetables; reserve remainingmilk mixture.

SPREAD 1/2 cup marinara sauce over bottom of the prepared baking dish. Top with 3 noodles. Top with half of the vegetable mixture. Top with 3 noodles. Spread 1 cup marinara sauce and sprinkle with 3/4 cup mozzarella cheese. Layer 3 noodles, remaining vegetables and remaining 3 noodles. Top with remaining marinara sauce, reserved milk mixture, remaining 3/4 cup mozzarella cheese and Parmesan cheese.

BAKE for 35 to 40 minutes until golden and bubbly on the edges. Let stand for 10 minutes before serving.

TIPS:
• For extra flavor, add a bay leaf to the white sauce while cooking.

NUTRITIONAL INFORMATION

SERVING SIZE1

CALORIES PER SERVING250

CALORIES FROM FAT60

% DAILY VALUE *

• Total Fat 7g11%
• Saturated Fat 3.5g18%
• Cholesterol 20mg7%
• Sodium 500mg21%
• Carbohydrates 34g11%
• Dietary Fiber 3g12%

• Vitamin A20%
• Vitamin C45%
• Calcium30%
• Iron8%
• Sugars 13g
• Protein 12g

* Percentage Daily Values are based on a 2000 calorie diet.

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