Tag: Bread Crumbs

Skinny Baked Broccoli Macaroni and Cheese

Cheesy macaroni and broccoli are topped with bread crumbs and baked to perfection. Kid friendly, vegetarian and comfort food at it’s finest.

I first made this back in 2011, and it has since been very popular. Last week I made it again and updated the photos, I forgot just how good this is! This time I used rotini pasta, you can really use whatever shape you like. My step by step photos are still the original, so keep that in mind when you make this.

It’s perfect if you’re craving macaroni and cheese but don’t want to waste a days worth of calories in one meal. You still get that same comforting taste, with a little less guilt.

When I first made this, I used a Mexican blend of cheese, because it was all I had on hand, but since I’ve been making it with a sharp reduced-fat Cheddar such as 50% less-fat Cabot, in my opinion this is better with a sharp cheddar to really let the cheesy flavors stand out.

To speed things up, I used pre-cut fresh broccoli. This recipe was loved by all in my home, even my not-so-crazy-about-broccoli husband loved it and leftovers are perfect for lunch. You can bake this in one large baking dish, or individual oven safe dishes for perfect portion control, or you can make half and use a 9 x 9-inch baking dish.

Skinny Baked Broccoli Macaroni and Cheese
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: 1 cup • Old Points: 6 pts • Points+: 8 pts
Calories: 314.9 • Fat: 9.8 g • Protein: 17.7 g • Carb: 44.3 g • Fiber: 6.3 g
• Sugar: 4 g
Sodium: 215.7 (without salt) 

Ingredients:

  • 12 oz high fiber elbows like Ronzoni Smart Taste
  • 1 1/2 tbsp butter
  • 1/4 cup minced onion
  • 1/4 cup flour
  • 2 cups skim milk
  • 1 cup fat free chicken broth (vegetarians use vegetable broth)
  • 8 oz (2 cups) reduced-fat sharp cheddar (Cabot 50%)
  • salt and fresh pepper to taste
  • 12 oz fresh broccoli florets (I used pre-cut bag)
  • 2 tbsp grated parmesan
  • 1/4 cup seasoned bread crumbs
  • cooking spray

Directions:


Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.

In a large, heavy skillet, melt butter. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.

Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.

Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

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Turkey Meatloaf with Brown Sugar-Ketchup Glaze

Turkey Meatloaf with Brown Sugar-Ketchup Glaze

by Pam on February 20, 2013

This is another recipe I found in my The Best Light Recipe cookbook by the editors of Cook’s Illustrated. The method they used to make the meatloaf intrigued me but I was nervous that the turkey meatloaf would turn out dry and tasteless… I couldn’t have been more wrong. This truly was one of the best meatloaves I have ever made. Seriously. The key is to use 93% lean ground turkey (both white/dark meat) instead of all turkey breast. Another key factor was using homemade bread crumbs and milk. This meatloaf was flavorful, tender, moist, and so delicious. I served it with Creamy Mashed Potatoes[1] and Pan Roasted Asparagus with Garlic and Parmesan[2]. It was a healthy and comforting dinner that was full of flavor without any guilt. I love that!

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then place a wire rack on top. Fold a piece of tin foil  into a 10 x 6 inch rectangle and place on top of the wire rack; set aside.

Chop some leftover rustic bread into cubes (I used roasted garlic bread) making sure to slice the bottom of the loaf off first (it’s too hard for breadcrumbs). Once the bread is in cubes, place into a food processor, and pulse until you have fine bread crumbs.

Heat the olive oil in a skillet over medium heat. Add the onion; cover and cook, stirring occasionally, until the onion has softened; about 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and set aside to cool.

Whisk together the milk, egg, thyme, mustard, Worcestershire sauce, hot sauce, sea salt, and freshly cracked pepper, to taste in a small bowl.  In another large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out onto the foil rectangle on top of the wire rack. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides.

Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf.

Bake the meatloaf for 45 minutes. Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer. Cool at least 10-15 minutes before slicing. Enjoy.



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Save[4]



Turkey Meatloaf with Brown Sugar-Ketchup Glaze




Yield: 8

Prep Time: 10 min.

Cook Time: 60 min.

Total Time: 70 min.



Ingredients:

1 tsp olive oil
1/2 sweet yellow onion, diced
2 cloves of garlic, minced
1/4 cup of 2% milk
1 large egg
1 tsp thyme
1 Dijon mustard
1 tsp Worcestershire sauce
1/8 tsp hot pepper sauce
Sea salt and freshly cracked pepper, to taste
1 1/4 lbs 93% lean ground turkey (not all turkey breast)
1/2 cup + 2 1/2 tbsp fresh bread crumbs
2 tbsp fresh parsley, chopped
1/2 cup of ketchup
2 tbsp packed light brown sugar
2 tbsp cider vinegar

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then place a wire rack on top. Fold a piece of tin foil into a 10 x 6 inch rectangle and place on top of the wire rack; set aside.

Chop some leftover rustic bread into cubes (I used roasted garlic bread) making sure to slice the bottom of the loaf off first (it’s too hard for breadcrumbs). Once the bread is in cubes, place into a food processor, and pulse until you have fine bread crumbs.

Heat the olive oil in a skillet over medium heat. Add the onion; cover and cook, stirring occasionally, until the onion has softened; about 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and set aside to cool.

Whisk together the milk, egg, thyme, mustard, Worcestershire sauce, hot sauce, sea salt, and freshly cracked pepper, to taste in a small bowl. In another large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out onto the foil rectangle on top of the wire rack. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides.

Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf. Bake the meatloaf for 45 minutes. Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer. Cool at least 10-15 minutes before slicing. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by The Best Light Recipe cookbook by the editors of Cook’s Illustrated

References

  1. ^ Creamy Mashed Potatoes (www.gordon-ramsay-recipe.com)
  2. ^ Pan Roasted Asparagus with Garlic and Parmesan (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Garlic Roasted Cauliflower with Toasted Asiago Bread Crumbs

Cauliflower, tossed with a little olive oil, garlic, salt and pepper then roasted in the oven transforms this powerful cruciferous vegetable into a nutty, delicious side dish, especially when topped with toasted bread crumbs.

You can even add a little color to your plate by choosing a hue other than white—cauliflower now comes in a variety of colors from orange to green to purple. Not only does it contain disease-fighting antioxidants, but it also offers a healthy helping of vitamin C, folate and fiber.

Makeup!

A few weeks ago, I traded in my apron for some heels and slimming jeans as part of a photo shoot for Jones New York[1].

I was transformed from by the magic of Gregg who’s celebrity list is quite extensive, I knew I was in good hands.

I’ve been on sets of photo shoots before because pre-skinnytaste I worked as a graphic designer, but Getting to sit in the hair and makeup chair, and having a stylist dress me was a whole lot more fun!

You can see the final image below, I am wearing their slimming denim jeans with a pretty blouse. This was part of an online campaign where they photographed three other bloggers; a chef, a decorator and a stylist.

The ads are currently live on Self.com[2], Bon Appetit[3], Glamour[4] and Condé Nast Traveler[5].

This was so much fun, and quite different than spending the day in my kitchen. And what’s a girl to do in NYC when all dressed up, with their hair and makeup done? Go shopping of course! I stopped for lunch, and did some prop shopping before heading to the Union Square Greenmarket where I picked up a beautiful head of cauliflower.

After a day in the city, I was happy to get home to my family and make them a delicious meal – Garlic Lover’s Roast Beef with this roasted cauliflower, the perfect ending to a great day.
 
[6]

Garlic Roasted Cauliflower with Toasted Asiago Bread Crumbs 
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 cup • Old Points: 3 pts • Points+: 3 pt
Calories: 130 • Fat: 7.5 g • Carb: 11.5 g • Fiber: 3 g • Protein: 5 g
• Sugar: 0.5 g
Sodium: 191 mg 
(without salt)

Ingredients:

  • 1 (1 1/2 lb) head of cauliflower, cut into florets (about 6 heaping cups)
  • 5 – 6 cloves garlic, smashed
  • 2 tbsp olive oil
  • salt and fresh cracked pepper, to taste

For the topping:

  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 1 large clove garlic, crushed
  • 1/3 cup seasoned breadcrumbs
  • 2 tbsp shredded Asiago cheese
  • 1 tsp fresh thyme (or fresh herb of your choice)

Directions:

Preheat oven to 450°F.  Place the cauliflower and garlic on a large baking sheet and toss with the oil, salt, and pepper.  Bake until tender and browned, about 22 – 25 minutes, tossing every 6-8 minutes. 

Meanwhile, heat a medium-sized skillet over medium heat.  Add the oil, then the onion and sauté about 3 minutes, stirring occasionally.  Add the garlic and sauté until the onions become golden brown. Reduce heat to low, add breadcrumbs; sauté until the breadcrumbs are light golden brown, about 3 to 5 minutes, stirring frequently, careful not to burn.  Turn off heat and stir in the thyme. When cool, add asiago cheese.

When the cauliflower is ready, remove from oven and top with the toasted bread crumbs.

Nutritional information for quinoa provided by Heather K Jones[7], RD (aka The Diet P.I.).

References

  1. ^ Jones New York (www.jny.com)
  2. ^ Self.com (www.self.com)
  3. ^ Bon Appetit (www.bonappetit.com)
  4. ^ Glamour (www.glamour.com)
  5. ^ Condé Nast Traveler (www.cntraveler.com)
  6. ^ Garlic Lover’s Roast Beef (www.gordon-ramsay-recipe.com)
  7. ^ Heather K Jones (www.heatherkjones.com)

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