Marbled-Chocolate Banana Bread - Emily Carlson

Chocolate and bananas are a natural pair. Toast and top with a spoonful of peanut butter for breakfast. Rating:

Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray

Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield
1 loaf, 16 slices (serving size: 1 slice)

Nutritional Information
CALORIES 183(23% from fat); FAT 4.7g (sat 2.8g,mono 1.4g,poly 0.2g); PROTEIN 3.1g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 180mg; FIBER 1.3g; IRON 1.1mg; CARBOHYDRATE 33.4g

Cooking Light, SEPTEMBER 2003

Stove-Top Macaroni and Cheese with Roasted Tomatoes - Emily Carlson

In Step 4, the macaroni mixture is cooked over medium-low heat so the cheese won't become stringy and the sauce, grainy.

Ingredients
3 cups halved cherry tomatoes
Cooking spray
1/4 teaspoon black pepper
3 ounces sourdough bread, torn into pieces
1 teaspoon butter, melted
12 ounces large elbow macaroni
2 cups (8 ounces) shredded extrasharp cheddar cheese
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) can evaporated low-fat milk

Preparation
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)

Nutritional Information
CALORIES 357(29% 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

Cooking Light, JANUARY 2005

Chicken Cordon Bleu - Emily Carlson

Ingredients
1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
Cooking spray

Preparation
Preheat oven to 350°.
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

Yield
4 servings (serving size: 1 rolled chicken breast half)

Nutritional Information
CALORIES 297(30% from fat); FAT 9.9g (sat 4.4g,mono 3.6g,poly 1g); PROTEIN 45.5g; CHOLESTEROL 125mg; CALCIUM 94mg; SODIUM 619mg; FIBER 0.5g; IRON 1.9mg; CARBOHYDRATE 3.8g

Marie Meyer, Greensboro, North Carolina , Cooking Light, DECEMBER 2005

Spaghetti Carbonara with Leeks and Pancetta - Emily Carlson

A small amount of the pasta's cooking liquid is whisked into the egg mixture to prevent the eggs from overcooking when added to the hot pasta. This procedure, called tempering, results in a rich, creamy sauce that easily coats the noodles.

Ingredients
8 ounces uncooked spaghetti
1/2 cup (2 ounces) finely grated Parmigiano-Reggiano cheese
1/4 teaspoon black pepper
1/8 teaspoon salt
1 large egg
1 large egg white
1/2 cup chopped pancetta (about 2 ounces)
2 cups thinly sliced leek (about 2 large)
2 garlic cloves, minced
2 tablespoons chopped fresh flat-leaf parsley

Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid.
Combine cheese, pepper, salt, egg, and egg white in a small bowl, stirring with a whisk. Gradually add the reserved 1/4 cup cooking liquid to egg mixture, stirring constantly with a whisk.

Cook pancetta in a large nonstick skillet over medium-high heat until crisp. Remove pancetta from pan, reserving drippings in pan; set pancetta aside. Add leek to drippings in pan, and sauté 4 minutes. Add garlic to pan; sauté for 1 minute. Add pasta, cheese mixture, and pancetta to pan; reduce heat, and cook 1 minute, tossing well to coat. Cook 1 minute. Sprinkle with parsley; serve immediately.

Yield
4 servings (serving size: 1 1/4 cups)

Nutritional Information
CALORIES 400(29% from fat); FAT 12.8g (sat 5.7g,mono 4.2g,poly 2.7g); PROTEIN 22.1g; CHOLESTEROL 78mg; CALCIUM 350mg; SODIUM 726mg; FIBER 2.7g; IRON 3.2mg; CARBOHYDRATE 49.4g

Jeanne Kelley , Cooking Light, NOVEMBER 2007

Cinnamon-Spiced Pork and Plums - Emily Carlson

Described as "juicy, flavorful, and tender" in an online review, this dish dresses up pork chops with dried plums. Serve with couscous for a one-dish supper.

Ingredients
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon coarsely ground black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon olive oil
1/4 cup finely chopped shallots
1 teaspoon butter
1 cup pitted dried plums, halved (about 4 ounces)
1/3 cup dry white wine
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh parsley


Preparation
Combine first 4 ingredients in a small bowl; sprinkle evenly over pork. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add pork, and cook for 2 minutes on each side or until browned. Add shallots and butter; cook 30 seconds or until butter melts, stirring frequently. Add plums, wine, and broth, turning pork to coat. Cover, reduce heat to medium-low, and cook 2 minutes or until pork is done. Sprinkle with parsley.
Yield
4 servings (serving size: 1 pork chop, 1/4 cup sauce, and 1 1/2 teaspoons parsley)

Nutritional Information
CALORIES 334(33% from fat); FAT 12.3g (sat 4.3g,mono 5.7g,poly 1g); PROTEIN 32g; CHOLESTEROL 94mg; CALCIUM 43mg; SODIUM 252mg; FIBER 2.7g; IRON 2.1mg; CARBOHYDRATE 20.6g

Melanie Barnard , Cooking Light, NOVEMBER 2005

Red Bell Pepper Frittata - Emily Carlson

Cooked couscous makes this meatless entrée more filling. Substitute 1 cup leftover cooked orzo, spaghetti, or vermicelli, if you prefer.

Ingredients
1/2 cup water
1/3 cup uncooked couscous
1 tablespoon water
3/4 teaspoon salt
1/4 teaspoon black pepper
4 large egg whites
3 large eggs
Cooking spray
2 cups red bell pepper strips
1 cup thinly vertically sliced onion
2 garlic cloves, minced
1/3 cup (1 1/2 ounces) shredded Manchego or Monterey Jack cheese

Preparation
Preheat oven to 350°.
Bring 1/2 cup water to boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Combine 1 tablespoon water, salt, black pepper, egg whites, and eggs in a medium bowl, stirring with a whisk.

Heat a 10-inch ovenproof nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 5 minutes. Stir in couscous and egg mixture; cook over medium heat 5 minutes or until almost set. Sprinkle with cheese. Bake at 350° for 10 minutes or until set. Let stand 5 minutes before serving.

Yield
4 servings (serving size: 1 wedge)

Nutritional Information
CALORIES 204(30% from fat); FAT 6.8g (sat 3g,mono 2.3g,poly 0.7g); PROTEIN 15g; CHOLESTEROL 167mg; CALCIUM 169mg; SODIUM 716mg; FIBER 2.9g; IRON 1.3mg; CARBOHYDRATE 20.6g

Cheryl Alters Jamison and Bill Jamison , Cooking Light, JANUARY 2004

BBQ Chicken Pizza - Emily Carlson

Online reviews raved about the contrast of flavors provided by tangy tomato chutney, savory chicken, and sharp cheddar cheese. If you can't find tomato chutney, make your own using the recipe provided, or use store-bought barbecue sauce.

Ingredients
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
3/4 cup tomato chutney
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2/3 cup diced plum tomato
3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
1/3 cup chopped green onions

Preparation
Preheat oven to 450°.
Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.

Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.

Note: If you can't find tomato chutney, make your own. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaicañ jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or untril thickened.

Yield
6 servings (serving size: 1 wedge)

Nutritional Information
CALORIES 300(26% from fat); FAT 8.5g (sat 3.9g,mono 2.9g,poly 1g); PROTEIN 21.3g; CHOLESTEROL 48mg; CALCIUM 247mg; SODIUM 622mg; FIBER 1.2g; IRON 1.7mg; CARBOHYDRATE 35.2g

Cooking Light, DECEMBER 2002