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Additional info for Better Homes and Gardens Skinny Dinners: 200 Calorie-Smart Recipes that Your Family Will Love
Sample text
Preheat oven to 450°F. Bring a large pot of lightly salted water to boiling. Add Broccolini; cook for 4 minutes. Drain; set aside. 2. In an extra-large nonstick skillet heat olive oil over medium-high heat. Add mushrooms. Cook for 5 minutes, stirring occasionally, or until mushrooms are tender and lightly browned. Drain off liquid. 3. Place the pizza shell on a large baking sheet. Spread Alfredo sauce on pizza shell. Top with cooked mushrooms, reserved Broccolini, and the mozzarella. Bake for 10 to 12 minutes or until cheese is melted, and crust is golden brown.
Cut zucchini in 1-inch cubes. 3. On metal or bamboo skewers*, alternately thread meatballs and zucchini; thread a tomato on each end. Lightly coat kabobs with nonstick cooking spray. Grill or broil kabobs 3 to 4 inches from heat 4 to 5 minutes on each side or until meatballs are heated through and vegetables are crisp-tender. Brush remaining sauce on kabobs during last 2 minutes of cooking. Makes 4 servings. , 3 g fiber, 10 g pro. *tip: Soak bamboo skewers in water 30 minutes before using to prevent the skewers from burning.
Preheat oven to 350°F. Cut baguette crosswise into four portions. Split each portion in half horizontally. Scoop out the soft centers of tops and bottoms of baguette portions, leaving about a ½-inch shell. ) 2. Spread preserves on cut sides of bottom halves of baguette portions. Top with half of the arugula, the pear slices, ham, and the remaining arugula. In a small bowl stir together goat cheese and chives; spread on cut sides of the top halves of the baguette portions. Place over arugula, cheese sides down.