Recipe Spotlight

Citrus Marinated Shrimp - Fish Food

1 cup orange juice 1 cup fresh lemon juice ¾ cup ketchup ⅓ cup vodka (or flavored vinegar) ¼ teaspoon hot pepper sauce ¼ cup oli...

Monday, March 30, 2015

Baked Ricotta Custard


Ingredients
8 oz. low fat cream cheese, at room temperature
¾ cups ricotta cheese, fat free
¼ teaspoon vanilla extract
¼ cup sugar substitute
1 egg
1 egg white

Directions

Preheat oven to 250F. With electric mixer, blend cream cheese and ricotta cheese together until creamy.  Next, blend in sugar substitute and eggs.  Finally, add vanilla extract and blend until well mixed.  Spoon mixture into oven-safe ramekins.  (Original recipe said it would make 4 but I filled 8 ramekins).  Fill baking dish with 1 inch water and set ramekins in water. Bake for 45-60 minutes, or until custard is set. Cool on a wire rack and then transfer to the refrigerator to chill until ready to eat.

Serving Tip

Sprinkle with cinnamon, nutmeg or another delectable spice, or serve with fresh fruit slices on top!

Saturday, March 28, 2015

Eggplant Casserole

Ingredients
1 eggplant, sliced into rounds
1 can tomato sauce 
1 can tomato bisque soup
1 onion chopped
1 package sliced mushrooms
1.4 cup shredded cheese of your choice 
italian seasoning and minced garlic to taste

Directions

Turn oven on to 450F.  Grease shallow baking pan (I use PAM),  Layer sliced eggplant in pan.

Bake for 10 minutes, or until eggplant is golden on edges.  Take out from oven and reduce oven to 350F.  Layer sliced mushrooms and onion on top of eggplant. cover with tomato sauce and tomato bisque soup. Finally, sprinkle cheese, italian seasoning and garlic on top 

Bake in oven for 30 minutes and enjoy!


Next time, I want to try this with chicken breasts!