Local Farmers Market Pizza

Ingredients:

• 1 Tbsp extra-virgin olive oil
• 2 C thinly sliced onion
• 1 tsp chopped fresh thyme
• 2 C thinly sliced red bell pepper
• 5 garlic cloves, thinly sliced
• 1 C fresh corn kernels (about 2 ears)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 (16-oz.) refrigerated fresh pizza crust dough
• Cooking spray
• 5 oz. thinly sliced fresh mozzarella cheese
• 1/3 C (1 1/2 oz) grated Parmigiano-Reggiano cheese
• 1 C cherry tomatoes, halved
• 1/3 C fresh basil leaves

Directions:

• Preheat oven to 425 degrees.  Position an oven rack in the next to lowest setting.  Place a 16-inch pizza pan on the rack.
• Heat a large nonstick skillet over medium-high heat.  Add olive oil to pan, and swirl to coat.  Add 2 cups onion and thyme to pan; cook for 3 minutes or until the onion is tender, stirring occasionally.  Add bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally.  Add corn, salt, and black pepper to pan; cook for 1 minute or until thoroughly heated.
• Roll dough into a 16-inch circle on a lightly floured surface.  Remove pan from oven.  Coat the pan with cooking spray.  Place dough on pan.  Arrange mozzarella slices evenly over dough.  Spread the corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese.  Bake at 425 degrees for 23 minutes.  Arrange tomatoes evenly over pizza; bake an additional 5 minutes or until crust is browned.  Remove from oven; sprinkle with basil.  Cut into 6 slices.

Author: CookingLight.com
Nutritional Facts:

• Calories - 355
• Yields 6 servings
• Serving size - 1 slice

Rating:
Comments:

Sirloin Skwers with Grilled Vegetable Couscous and Fiery Pepper Sauce

Ingredients:

• Pepper Sauce:
• 4 red bell peppers
• 1/2 C fresh cilantro leaves
• 1/4 C extra-virgin olive oil
• 3 Tbsp fresh lemon juice
• 1 1/2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/2 tsp caraway seeds
• 1/2 tsp crushed red pepper
• Couscous:
• 1 C water
• 1 C fat-free, lower-sodium chicken broth
• 1 bay leaf
• 2 C uncooked couscous
• 8 oz. squash, cut lengthwise into 1/2-inch-thick slices
• 8 oz. zucchini, cut lengthwise into 1/2-inch-thick slices
• 4 green onions, trimmed
• Cooking spray
• Skewers:
• 1 1/2 lbs top sirloin steak, cut into 1-inch cubes
• 3/4 tsp freshly ground black pepper
• 1/2 tsp kosher salt

Directions:

• Preheat broiler.
• To prepare pepper sauce, cut the bell peppers in half lengthwise; discard seeds and membranes.  Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.  Broil for 12 minutes of until blackened.  Place in a paper bag, and fold to close tightly.  Let stand for 20 minutes.  Peel.  Place peppers and the next 8 ingredients (through red pepper) in a blender, and process until smooth.
• Preheat grill to medium-high heat.
• To prepare couscous, combine 1 cut water, broth, and bay leaf in a medium saucepan; bring to a boil.  Stir in couscous; cover.  Remove from heat; let stand 10 minutes.  Fluff with a fork; discard bay leaf.
• Arrange vegetables (through green onions) on grill rack coated with cooking spray; grill 3 minutes on each side or until vegetables are tender and well marked.  Remove from heat; coarsely chop vegetables.  Combine 1/2 cup pepper sauce, couscous, and chopped vegetables in a large bowl; toss gently.  Keep warm.
• To prepare skewers, thread beef onto 12 (7-inch) skewers.  Lightly coat beef with cooking spray, and sprinkle with black pepper and 1/2 tsp salt.  Place skewers on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.  Serve with couscous mixture and remaining sauce.

Author: CookingLight.com
Nutritional Facts:

• Calories - 525
• Yields 6 servings
• Serving size - 2 skewers, 1 1/3 C couscous, and 1/4 C sauce

Rating:
Comments:

Spice-Rubbed Flank Steak with Fresh Salsa

Ingredients:

• Salsa:
• 2 C chopped seeded tomato
• 1/2 C finely chopped red onion
• 1/4 C chopped fresh cilantro
• 3 Tbsp fresh lime juice
• 1 Tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp ground red pepper
• Steak:
• 1 tsp garlic powder
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp chipotle chile powder
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 tsp ground cinnamon
• 1 (1 1/2 lb) flank steak, trimmed
• 1 Tbsp extra-virgin olive oil
• Cooking spray

Directions:

• Preheat grill to high heat.
• To prepare salsa, combine first 7 ingredients in a bowl.
• To prepare steak, combine garlic powder and the next 6 ingredients (through cinnamon).  Brush both sides of steak with olive oil, and sprinkle with spice mixture.  Place the steak on grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness.  Let stand for 5 minutes.  Cut the steak diagonally across grain into thin slices.  Serve with salsa.

Author: CookingLight.com
Nutritional Facts:

• Calories - 253
• Yields 6 servings
• Serving size - 3 oz. steak and 1/3 C salsa

Rating:
Comments:

Grilled Stuffed Jalapenos

Ingredients:

• 2 slices center cut bacon
• 1/2 C (4 oz.) cream cheese, softened
• 1/2 C (4 oz.) fat-free cream cheese, softened
• 1/4 C (1 oz.) shredded extra-sharp cheddar cheese
• 1/4 C minced green onions
• 1 tsp fresh lime juice
• 1/4 tsp kosher salt
• 1 small garlic clove, minced
• 14 jalapeno peppers, halved lengthwise and seeded
• Cooking spray
• 2 Tbsp chopped fresh cilantro
• 2 Tbsp chopped seeded tomato

Directions:

• Preheat grill to medium-high heat.
• Cook the bacon in a skillet over medium heat until crisp.  Remove bacon from pan, and drain on paper towels.  Crumble bacon.  Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring to combine.  Divide cheese evenly and fill the pepper halves.  Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray.  Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned.  Place the peppers on a serving platter.  Sprinkle with cilantro and tomato.

Author: CookingLight.com
Nutritional Facts:

• Calories - 56
• Yields 14 servings
• Serving size - 2 pepper halves

Rating:
Comments:

Baked Ziti and Summer Vegetables

Ingredients:

• 4 oz. uncooked ziti
• 1 Tbsp olive oil
• 2 C chopped yellow squash
• 1 C chopped zucchini
• 1/2 C chopped onion
• 2 C chopped tomato
• 2 garlic cloves, minced
• 1 C (4 oz.) shredded part-skim mozzarella cheese, divided
• 2 Tbsp chopped fresh basil
• 2 tsp chopped fresh oregano
• 3/4 tsp salt, divided
• 1/8 tsp crushed red pepper
• 1/4 C (2 oz.) part-skim ricotta cheese
• 1 large egg, lightly beaten
• Cooking spray

Directions:

• Cook pasta according to package directions, omitting salt and fat; drain.
• Preheat oven to 400 degrees.
• Heat a large skillet over medium-high heat.  Add oil to pan.  Add squash, zucchini, and onion; saute 5 minutes.  Add tomato and garlic; saute 3 minutes.  Remove from heat; stir in pasta, 1/2 C mozzarella, herbs, 1/2 tsp salt and pepper.
• Combine ricotta, remaining salt, and egg.  Stir into pasta mixture.  Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella.  Bake at 400 degrees for 15 minutes or until bubbly and browned.

Author: CookingLight.com
Nutritional Facts:

• Calories - 301
• Yields 4 servings
• Serving size - 1 1/2 C

Rating:
Comments: