Tomato Fromage

Tomato Fromage
Tomato Fromage
Tomato Fromage is not only an easy-to-make vegetable dish but also a great garnish that appears frequently in French cuisine.

 

Recipe by:
Category: sides
Serves: 3
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • non-stick vegetable oil spray
  • 3 small or Roma tomatoes
  • Kosher salt
  • freshly ground black pepper
  • garlic powder
  • ½ cup grated Parmesan cheese (more or less as desired)

Instructions
  1. Preheat the oven to 350° F. Spray a small baking sheet with cooking spray.
  2. Slice a small piece off the top and bottom of each tomato and stand them up on the baking sheet.
  3. Sprinkle the tomatoes liberally with salt, pepper, and garlic powder.
  4. Next carefully pile the Parmesan cheese high on the tops of each tomato.
  5. Bake for about 12 minutes, until the cheese starts to turn golden brown.
  6. Remove and serve while still warm.

Nutrition Information
Calories: 70   Fat: 4   Net Carbs: 2   Fiber: 1   Protein: 6  

 

Cranberry Crisp Pie (Video)

Cranberry Crisp Pie (Video)
 

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Cranberry Crisp Pie
It’s a cookie, it’s a Pie, it’s a ….it’s hard to say what it is except phenomenally good and easy to make! The crispy cookie topping is to die for and the tart cranberries are a refreshingly different contrast that makes you say ‘Mmmm’! But be careful as trying to figure out just what this new taste sensation is all about can easily lead to eating about ⅔rds of a whole pie in the name of research and development; I should know!

 

Recipe by:
Category: desserts
Serves: 8
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 12 ounces fresh cranberries, rinsed and patted dry
  • ⅔ cup sugar substitute and ½ cup more (We use Splenda)
  • ½ cup chopped walnuts
  • 1 large egg (may use 2 egg whites)
  • ½ cup almond flour (*ground whole almonds)
  • ⅛ teaspoon salt (pinch)
  • Faux Vanilla Ice Cream Ingredients:
  • 1 cup heavy cream
  • ½ cup sugar substitute
  • 1 teaspoon no sugar added vanilla extract
  • 2 tablespoons whole milk ricotta cheese

Instructions
  1. Preheat the oven to 325 degrees F and spray a 10 inch deep dish pie pan with vegetable oil spray.
  2. Place the rinsed and dried cranberries into the pie pan and sprinkle with ⅔ cup sugar substitute and the chopped walnuts.
  3. Add the egg and remaining ½ cup sugar substitute to a bowl and whisk until frothy.
  4. Using a rubber spatula, fold the almond flour and salt into the frothy egg mixture and pour over the cranberries; spreading the mixture out to about ½ inch from the edge of the pie pan. (A ½ inch wide ring of cranberries around the edge of the dish should still be visible.) Bake for 40 to 45 minutes until top is golden brown, remove and let cool before
  5. slicing into 8 wedges. Serve warm topped with a scoop of quick and easy to make “Faux” Vanilla Ice Cream and chopped walnuts if desired.
  6. To Make Faux Vanilla Ice Cream: With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the sugar substitute, extract and ricotta cheese. Continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. — Using a 3-ounce ice cream scoop, place 1 scoop each in a champagne glass and freeze as “faux” ice cream or serve refrigerated as a parfait

Helpful Tip
Although this pie is great served warm or cold, when reheating be sure to use the oven ONLY and bake at 325 F for 20 minutes to keep a nice crispy topping! (A microwave will make the pie topping soft and mushy.) Make sure to stock up on bags of fresh cranberries in your freezer during the winter Holidays as that is when they are in abundance and abundantly cheap. But Ohhh…Soooo…Good YEAR ROUND!!!

Nutrition Information
Calories: 100   Fat: 7   Net Carbs: 6   Fiber: 3   Protein: 3  

 

Holiday Almond Cookies (Video)

Holiday Almond Cookies (Video)
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Holiday Almond Cookies
Oh Man! These scrumptiously delicious morsels remind me of butter cookies and sugar cookies combined! Need I say more? Once you try one you will scream for MORE! They make great Holiday gifts too; that is if they make it out of your kitchen before everybody eats them all!

 

Recipe by:
Category: desserts
Serves: 12
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 large eggs, room temperature
  • 20 drops red or green food coloring (optional)
  • 1 cup sugar substitute (We use Splenda)
  • 1½ cups almond flour from blanched almonds (ground almonds)
  • ⅛ teaspoon salt (pinch)
  • 1 tablespoon butter softened to room temperature (May use butter alternative)
  • 24 pieces almond slices

Instructions
  1. Add the eggs to a bowl and whisk until frothy.
  2. Then add the food coloring and sugar substitute and blend.
  3. Next add the almond flour, salt and butter and mix well with a wooden spoon.
  4. Place soft mixture on a 12 inch length sheet of Saran wrap and roll up like a burrito into a log about 8″ long and twist the ends of the Saran wrap to close. Refrigerate overnight or freeze for about 1 hour until firm. (You can reshape the log after about 45 minutes of chilling into a more round shape if needed.)
  5. Preheat oven to 375°F and line a sheet pan with parchment paper or a silicone mat.
  6. Remove log from refrigerator or freezer and unwrap the Saran wrap. The dough will be very sticky so be sure to use a thin blade sharp knife and work quickly to slice the dough into 24 even pieces with a constant back and forth slicing motion and place them evenly spaced on a sheet pan. (If they get out of shape just press them back into shape on the cookie sheet with your fingers.)
  7. Top each raw cookie with a single almond slice, pressing it down about half way with your finger to make it stick and bake for 10 minutes until golden brown. Cool and serve or store on the counter in a covered container for up to 3 days.

Helpful Tip
Be sure to bring a batch of these with you to all of your family gatherings this Holiday season so you’ll be sure to have a treat of your own. Fill up an old Christmas tin or jar and give these as a gift!

Nutrition Information
Calories: 90   Fat: 7   Net Carbs: 3   Fiber: 1   Protein: 3  

 

Pork Loin Florentine (Video)

Pork Loin Florentine (Video)
 

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Pork Loin Florentine
Pork loin has become a favorite in the Stella household and rightfully so! It can be bought at bargain prices with a whole loin going on sale all the time for as low as $1.99 a pound. In this video I’ll show you how to get three great meals from just one pork loin all while saving money, including this wonderful stuffed roast that has become a tradition for us at the Holidays or family gatherings.

 

Recipe by:
Category: meats
Serves: 12
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • Filling Ingredients:
  • 2 cups part skim ricotta cheese
  • ½ cup grated parmesan cheese
  • 1 large egg
  • ½ teaspoon fresh chopped garlic
  • ½ teaspoon garlic powder
  • ½ teaspoon dry oregano
  • 1 tablespoon fresh chopped basil (may use ½ teaspoon dry basil)
  • ¼ teaspoon freshly ground black pepper
  • ½ cup roasted red pepper strips
  • Stuffed Pork Loin Ingredients:
  • 4 pounds boneless pork loin, trimmed
  • 2 ounces olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh chopped garlic
  • ½ teaspoon garlic powder
  • ½ teaspoon dry oregano
  • 1 tablespoon fresh chopped basil (may use ½ teaspoon dry basil)
  • ½ teaspoon freshly ground black pepper

Instructions
  1. Preheat oven to 350 degrees F.
  2. Add the filling ingredients to a bowl, mix well and set aside.
  3. Using a long chefs knife, carefully filet the pork loin open flat by slicing lengthwise a ½ inch up from the bottom of the roast. (If the loin does not lay flat after filleting, simply make a shallow slice where it is thickest and press down with the palm of your hand to flatten.)
  4. Place the filleted pork loin on an oil coated sheet pan, spread the filling evenly over all and top with the spinach leaves.
  5. Roll the stuffed loin up being careful to keep pushing the filling back in. Wrap the twine around the center about every 2 inches along the length of the roast making a knot after each time. Then wrap the twine from end to end a couple times and tie off.
  6. Bake the stuffed pork loin for about 1 hour until a meat thermometer inserted in the thickest part reads 150 degrees F. Let rest for about 5 to 10 minutes before cutting off the strings and cut the roast into ½ inch thick slices to serve.

Nutrition Information
Calories: 300   Fat: 14   Net Carbs: 3   Fiber: 0   Protein: 34  

 

Holiday Eggnog (Video)

Holiday Eggnog (Video)
 

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Holiday Eggnog
Thanksgiving, Christmas and New Years are great Holidays for fun seasonal foods and special little goodies that pop up in the grocery stores; things we just don’t see the rest of the year. One such delectable and traditional delight is Eggnog; fun and quick to make while avoiding tons of sugars usually found in store bought versions.

 

Recipe by:
Category: desserts
Serves: 8
 
Prep time: 
Total time: 

Ingredients
  • 6 eggs
  • 1 cup sugar substitute, recommend: Splenda brand
  • ½ teaspoon vanilla extract
  • ¼ teaspoon freshly grated nutmeg
  • 2 cups unsweetened soy milk (may use Half and Half)
  • 1 cup dark rum (may use ½ cup Brandy and ½ cup dark rum) optionally
  • SPECIAL EQUIPMENT: Blender (may use a bowl and wire whisk)

Instructions
  1. Place the eggs in the blender on low speed for about 15 seconds until frothy.
  2. Add the sugar substitute, vanilla and nutmeg and blend on low for another 15 seconds.
  3. With the blender running on low, slowly add the rum and then the unsweetened soy milk. Chill for 30 minutes and serve cold sprinkled with cinnamon or nutmeg.

Helpful Tip
Eggnog is great all by its lonesome so you may leave out the alcohol and simply replace it with another cup of unsweetened soy milk. But for a non-alcoholic twist try adding a cup of chilled coffee instead! The fats in this recipe have already been reduced greatly by using unsweetened soy milk in place of heavy cream normally used in making eggnog. So in this case I would like to reverse myself and recommend upping the fats and using half and half instead of soy milk for truly decadent eggnog!

Nutrition Information
Calories: 140   Fat: 4   Net Carbs: 4   Fiber: 1   Protein: 7  

 

Chicken Marsala (Video)

Chicken Marsala (Video)
 

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5.0 from 1 reviews

Chicken Marsala
Whether you just want a quick stove top dinner that just happens to be gourmet or a dish that can feed the masses at banquets and parties; Chicken Marsala is a true time tested favorite of all! I believe that great recipes are really the simplest and quickest using few ingredients and this one surely qualifies on all counts!

 

Recipe by:
Category: poultry
Serves: 4
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 tablespoons canola oil (may use olive oil)
  • 1½ pounds boneless skinless chicken breast cut or pounded into 4 thin cutlets.
  • 1 cup soy flour, seasoned with ½ teaspoon kosher salt and ¼ teaspoon black pepper in a medium bowl
  • 3 eggs, beaten in a medium bowl
  • 1 tablespoon Earth Balance butter alternative (may use butter)
  • 2 tablespoons diced red onion
  • 1 small clove finely minced garlic
  • 10 ounces Crimini or “Baby Bella” mushrooms (may use button mushrooms)
  • 1 teaspoon beef base (may use 2 beef bouillon cubes)
  • 3 ounces Cream Marsala wine
  • 6 ounces heavy cream
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped parsley

Instructions
  1. Place the oil in a large non stick sauté pan over high heat until almost smoking hot.
  2. Dredge the chicken cutlets first in the seasoned soy flour, then the eggs and add to the hot pan. Cook for about 3 minutes on each side until golden brown and almost fully cooked; remove and reserve.
  3. Using the same pan add the Earth Balance, onions, garlic and mushrooms and cook for about 2 minutes.
  4. Next add the beef base, Marsala, heavy cream, pepper and parsley and cook on high heat for about 4 more minutes until liquid is reduced by about half.
  5. Add the cooked chicken cutlets back into the pan with the sauce and continue cooking for about 4 more minutes until sauce thickens by about half again. Remove chicken from pan and spoon sauce and mushrooms over the top to serve.

Helpful Tip
Steamed Broccoli Rabe drizzled with Extra Virgin olive oil and simply seasoned with salt and pepper also makes a perfect 5 minute side! To reduce fats, the amount of sauce may be cut in half.

Nutrition Information
Calories: 480   Fat: 23   Net Carbs: 5   Fiber: 1   Protein: 58  

 

No Corn Cornbread (Video)

No Corn Cornbread (Video)
 

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No Corn Cornbread
Who doesn’t LOVE cornbread? And we hadn’t had it in about 6 years – until now!!! When Rachel came up with this recipe idea I really had my doubts. Impossible! No way Jose’ I told her. Then she made this recipe, I ate it, I loved it and then I ate my words! The moral of this story? Don’t doubt Rachel or that this recipe will fill the bill for your cornbread cravings!

 

Recipe by:
Category: sides
Serves: 6
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • Vegetable oil cooking spray
  • 1 tablespoon wheat bran
  • 1 cup plus ½ tablespoon soy flour
  • ½ cup sugar substitute (Splenda recommended)
  • 1½ teaspoons baking powder
  • 2 large eggs
  • ½ cup heavy cream (may use unsweetened soy milk)
  • ⅓ cup club soda
  • 1 teaspoon vanilla extract
  • ⅓ cup small diced yellow squash (*try to use mostly the yellow skin area)
  • Special Equipment: 8 inch oven proof frying pan (*May use 6 cup muffin tin)

Instructions
  1. Preheat the oven to 375 degrees F.
  2. Spray the fry pan with the cooking spray. In a small bowl, mix together the bran and ½ tablespoon soy flour. Evenly sprinkle the pan with the mixture, being careful to coat the sides.
  3. In a larger bowl whisk together the 1 cup soy flour, Splenda and baking powder. Add the eggs, heavy cream, vanilla and club soda and continue to whisk until completely blended.
  4. Fold in the diced yellow squash, pour the batter into the prepared pan and bake for about 25 minutes until the top starts to brown. The pan bread is done when lightly browned and when a toothpick inserted in the center comes out clean.
  5. Remove the pan from the oven and let cool for at least 5 minutes. Carefully loosen the bread around the edges with a spatula, place a large plate over the top of the pan and flip upside down to remove. Cut into 6 pieces to serve warm or cold.

Helpful Tip
You may use Unsweetened Soy Milk instead of heavy cream to cut down on the fats.

Nutrition Information
Calories: 140   Fat: 9   Net Carbs: 6   Fiber: 2   Protein: 6  

 

Ricotta Carnival Fritters (Video)

Ricotta Carnival Fritters (Video)
 

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Ricotta Carnival Fritters
Who doesn’t remember going to the carnival and drooling over the intoxicating smell of Elephant Ears or Fried Dough? You couldn’t help but follow your nose only to see them being made and then laid out in front of you blanketed with an addicting glow of white confectioners sugar and others better yet smothered in tempting toppings from jams to fudge! We’re talkin’ real American comfort food here! And don’t get me started about how coming from an Italian family these fritters also taste like Zeppole another fried dough delicacy of a comfort confection!

 

Recipe by:
Category: desserts
Serves: 10
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 cups canola oil
  • 1 cup soy flour, recommend: Arrowhead Mills brand
  • ½ cup sugar substitute, recommend: Splenda brand
  • 1 tablespoon baking powder
  • 1 cup whole milk ricotta cheese
  • 3 large eggs
  • SPECIAL EQUIPMENT: Portable deep-fryer recommended, sheet pan with paper towels.

Instructions
  1. Fill and preheat a portable deep fryer to 350* F or place a heavy pot over medium-high heat with at least an inch of vegetable oil. Heat the oil to 350* F; it is important to monitor and maintain the temperature, or the fritters will burn before the inside is cooked. (Never overfill the fryer or pot with oil. You must leave room for it to bubble up when the fritters are added)
  2. In a medium bowl, combine the soy flour, *all but 1 tablespoon of the sugar substitute and the baking powder. (*1 tablespoon sugar substitute is reserved for dusting the cooked fritters)
  3. Next add the ricotta and eggs and mix well with a rubber spatula.
  4. Using 2 regular tablespoons and working quickly carefully drop scant tablespoons of the batter into the hot oil using one spoon to scrape the batter off the other. Stop putting more into the oil when the first ones start to brown. Once they are a dark golden brown on the bottom side use a slotted metal spoon to turn each fritter over and continue to cook until dark golden brown on that side. Remove with the slotted spoon and drain on the paper lined sheet pan. Repeat process for remaining batter.
  5. While hot, sprinkle the fritters with the reserved sugar substitute and serve. Fritters may also be served cold the same day, but do not refrigerate.

Helpful Tip
Try filling these fritters with fresh whipped cream (made without sugar, of course) to make little cream puffs! Or stuff them with just a tad of sugar free all natural jelly for delightfully decadent mini jelly donut!!! You may use low fat ricotta cheese to reduce the fats in this recipe and even egg beaters may replace fresh eggs to reduce cholesterol. Also the sugar substitute may be reduced by half if you desire.

Nutrition Information
Calories: 150   Fat: 12   Net Carbs: 4   Fiber: 2   Protein: 7  

 

Tilapia Tempura with Spaghetti Squash Lo Mein (Video)

Tilapia Tempura with Spaghetti Squash Lo Mein (Video)
 

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Ingredients
  • #ingredient#

Instructions
  1. #instruction#

Lemon Meringue Pie (Video)

Lemon Meringue Pie (Video)
 

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Lemon Meringue Pie
This is a must-try recipe: the pie looks and tastes fantastic. In just three easy steps you’ll create a classic comfort food you’ve been missing. This dessert will have anyone you serve it to exclaiming wow! When life hands you lemons… make lemon meringue pie!

 

Recipe by:
Category: desserts
Serves: 8
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • Vegetable oil spray
  • 1 egg white
  • 1 cup Almond Flour
  • ¼ sugar substitute, (recommended: Splenda)
  • ⅛ teaspoon salt
  • 2 tablespoons butter, softened
  • Meringue Ingredients:
  • 6 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • ½ cup sugar substitute, (recommended: Splenda)
  • 1 teaspoon vanilla extract, no sugar added
  • Filling Ingredients:
  • 5 egg yolks, (*save the whites for the meringue, and you will still need 1 more)
  • 1½ cups water
  • 1 cup sugar substitute, (recommended: Splenda)
  • 1 tablespoon grated lemon peel
  • ½ cup fresh lemon juice
  • ¼ teaspoon salt
  • 1 envelope unflavored gelatin, (recommended: Knox brand)
  • ¼ cup cold water
  • Special Equipment: Electric mixer and a 9 inch pie pan

Instructions
  1. Preheat oven to 325 degrees F. Spray the pie pan generously with vegetable oil.
  2. Make the Crust: In a medium sized bowl, whisk the egg white with a fork until frothy and add the remaining crust ingredients. Mix until well-blended and dough-like.
  3. Place dough in the center of pie pan and cover loosely with plastic wrap. Press down through the plastic to evenly spread the dough to cover the entire inside of the pan. (Make sure to coat the sides all the way to the top.) Discard plastic wrap and replace it with a round piece of parchment paper pressing down to adhere to the crust. (Trim the edges afterwards if needed). Set aside and prepare the meringue.
  4. Make and Bake the Meringue: Add the egg whites to a mixing bowl and beat on high speed for about 1 minute until frothy. Then, add the remaining meringue ingredients and continue beating until soft peaks form.
  5. Scoop the meringue into the pie crust right on top of the parchment paper and spread it out, mounding in the center. (The paper and meringue will be lifted right out of the crust after baking so the pie may be filled later.) Bake the crust and meringue together for 25 to 30 minutes until the meringue is golden brown. Remove from oven and let cool until ready to fill.
  6. Prepare an ice water bath with an insert bowl.
  7. Make the Filling and Pie: In a saucepan over medium heat, whisk together the egg yolks, 1½ cups water, sugar substitute, lemon peel, lemon juice, and salt. Cook while stirring slowly and constantly with a wooden spoon for about 15 minutes being careful not to let the filling boil.
  8. Just before the filling is done, dissolve the gelatin in ¼ cup cold water and let sit for 1 minute, then quickly whisk it into the hot filling.
  9. Immediately remove filling from the heat and pour into the bowl resting in the ice water bath to cool.
  10. Once cooled, pour the filling into the cooked piecrust.
  11. Carefully remove the parchment paper from the baked meringue and place the meringue on top of the filled pie to finish. Refrigerate uncovered for at least 2 hours before serving.

Helpful Tip
The butter in this recipe can be replaced with a trans-fat free margarine.

Nutrition Information
Calories: 160   Fat: 11   Net Carbs: 8   Fiber: 1   Protein: 7