Italian Tomato Tart

This recipe is divine. I just got done eating a piece of this for dinner, and it was so mouth-watering to me that I had to start writing this post just to keep myself from going back for seconds... or thirds.... Clearly I'm excited about this, and if you love quiche or a good Tortilla Española, you'll love this Italian Tomato Tart from the April 2009 issue of Cooking Light

What makes this recipe both incredibly healthy - and tasty - is the crust. Unlike a normal buttery crust in a traditional quiche, the brilliant folks at Cooking Light suggest a crust using a mixture of brown rice (that's right), pesto, parmesan, and egg. The pesto in the crust adds an incredible amount of f lavor, too.

What I appreciate the most about this recipe is that a serving is ONE FOURTH of the pie plate. That is so refreshing... Afterall, if it's going to be my dinner, I'd like more than 3 bites, right? And this generous portion is 6 Weight Watchers points (279 calories / 13.9 g. fat / 1.8 g. fiber).

The issue of Cooking Light that I got this from had a lot of great quiche-like recipes, including a potato and greens torta that I'll be posting about soon. It was another favorite that I would recommend to anyone!

Italian Tomato Tart from Cooking Light

Ingredients

Crust:

• 1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye Steamfresh - I actually couldn't find frozen broaw rice that day, and just roughly measured out 10 oz. of minute rice and prepared it according to the box.)
• 2 tablespoons commercial pesto
• 1 tablespoon grated fresh Parmesan cheese
• 1 large egg
• Cooking spray

Filling:

• 1/2 cup fat-free milk
• 1/2 cup egg substitute
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Dash of ground red pepper
• 1 large egg
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1 ounce prosciutto, cut into thin strips (about 1/4 cup - you can get it siced and pre-packaged at Trader Joe's, or really any grocery store. I found it at Harris Teater by the deli counter)
• 3 small plum tomatoes, thinly sliced
• 1 tablespoon chopped fresh basil

Preparation

1. Preheat oven to 350°.
2. To prepare crust, cook the brown rice according to package directions. Combine cooked rice, pesto, Parmesan cheese, and 1 egg; firmly press mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes. Remove dish from oven.
3. Increase oven temperature to 400°.
4. To prepare filling, combine milk and next 5 ingredients (through 1 egg) in a bowl; stir with a whisk.
5. Sprinkle half of mozzarella and half of prosciutto into bottom of prepared crust. Top with half of tomato slices. Repeat procedure with remaining mozzarella, prosciutto, and tomatoes. Pour milk mixture over tomatoes; bake at 400° for 10 minutes. Reduce oven temperature to 325° (do not remove tart from oven); bake an additional 35 minutes or until set. Cool 10 minutes before serving. Sprinkle with basil. Cut into wedges.

The finished product...

Healthy Baking From a Box

I wanted to share a brand of muffin mix that I find particularly tasty, in case some of you are not feeling up for all the fuss of homemade.

For many dieters, Krusteaz brand of fat-free muffin mixes is no secret. I personally enjoy the cranberry orange muffin mix, but the blueberry are good too! And when all you have to do is add some water to the mix, stir, and pour into a pan - you could not find an easier way to bake.

This makes 11 muffins, which is kind of random, but I would go ahead and skip filling the last cup in the pan, since these guys are pretty small as is.

As small as they are though, each one is only 2 weight watchers points! For breakfast, I usually toast two in a toaster oven, and put a little bit of low calorie butter spray on them to add that salty butter taste that is so delicious on a warm muffin. They're surprisingly satisfying!



(Don't you know some guy is finding this post and is totally grossed out at the idea of fat-free muffins and low calorie butter spray, but I promise I've seen two marines eat these muffins - they're not too shabby!)

Image from the Krusteaz.com...

Seriously Healthy Banana Muffins

To my ladies at work: I apologize, I intended to bring in a loaf of this bread for everyone to enjoy at the office. But, I just liked it too much, and decided to pretty much keep it all for myself!

I had been craving pumpkin bread on a whim before Christmas and true to form, wanted to find a way to squeeze as many calories out of a recipe as possible. I started out by googling a low-fat version just to see what tricks they had for making the bread healthier. After remembering some good tricks like substituting applesauce for oil, and after some experimenting with sugar/splenda blends and light butter, I ended up with my own little recipe which turned out divine. So this time when I wanted to make some banana bread to take advantage of some ripe bananas I had, I decided to do the same - making these same tweaks to this recipe I found on RecipeZaar.

So enjoy this version below based on some of my suggestions and the great ideas I found in the comments to the recipe on Recipe Zaar. Also, this supposedly makes two loaves, but they were awfully skimpy when I did it, so I think I would take the advice found in the comments to make muffins instead (plus this makes it easier to control portions!)

Ingredients

• 4 very ripe bananas
• 1 1/2 cups all-purpose flour
  
• 1 cup blend of regular sugar and splenda, equal parts.
  
• 2 tablespoons light butter, softened
  
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg
• 2 tablespoons applesauce
  
• 1/4 teaspoon salt

Some things to keep in mind...

• Make it healthier by making substitues for the flour... some people substitute half a cup of wheat flour, or half a cup of oats, or both - oats would be good in the muffin version!
  
• Not every "light butter" is the same... Land O Lakes light butter is 1/3 of the fat and calories of regular - and I can never taste a difference! I picked up a package of another brand of "light" butter that was only half the fat - Land O Lakes definitely won that contest!
• Always add salt... I was surprised when this recipe didn't call for salt at first, so I made sure to add about 1/4 of a teaspoon. salt really brings out the flavors in food, sweet or savory.
• This recipe is very sweet... Some of the comments mentioned cutting down the sugar blend to about 3/4 of a cup. This makes a lot of sense especially if you're using sweetened applesauce for the butter substitute. (I personally bought sweetened because I knew if I had to buy a whole jar, I would want to eat sweetened applesauce as a snack.) Not to mention that ripened bananas are deliciously sweet on their own!

Directions
There's really nothing stopping you from just dumping all the ingredients in a bowl, mixing it all together, and then pouring it in the greased pans to bake, but I really think following these directions will make the end product just a little better. So here you go:

1. Preheat oven to 350
2. Cream sugar with butter (this helps to get all the butter blended smoothly!)
3. Add egg, and beat lightly to get the mixture to fluff up a little.
4. Add the 4 bananas, already smashed up in a separate bowl (a pastry fork works really well for mashing and mixing the bananas if you don't feel like busting out the mixer)
5. Add the vanilla, and applesauce.
6. Then add all the remaining dry ingredients and mix well.
7. Pour mixture into pan sprayed with cooking spray so they don't stick! (Either 2 loaf pans, or a 12-cup muffin pan)
8. Bake for around 50 minutes, probably less for muffins, but keep an eye on them either way. You'll be able to tell it's all ready when the color is good and golden brown, or when a knife comes out clean from the center.
9. Remove muffins or loaves from pans to cool on a rack.
   

Because this has artificial sweetener in it, I can just tell you that it taste's so much better - like many things you bake - once it's cooled for a bit, so if you can resist, wait to taste for about 10-15 minutes!

When I made this recipe with the 2 Tbsp of butter, and full 1.5 cup of flour and 1 cup splenda / sugar blend, the whole batch had 30 weight watchers points - making 1/5 of each loaf about 3 points. I'm going to experiment soon with the muffins, using less butter and substituting 1/2 cup of oats for 1/2 cup of the flour - which I think can make these bad boys about 2 points per muffin!