Caribbean-Style Crab Cakes

Posted on February 13, 2013 by cookingonthebrightside

Well, if you haven’t realized it already – tomorrow is Valentine’s Day! (And seriously, if you haven’t – it basically means you never leave your house, turn on your radio, tv or computer – so those of you who I am addressing aren’t even reading this)

Now, I have always enjoyed Valentine’s Day – yes, even when I was single. I loved getting together with my girlfriends and eating ice cream, drinking wine and hanging out. Yes, even when 3 of us went to dinner at a nice restaurant and the server kept asking us if anybody else was joining us…

Well, now that I’m a married woman – the day holds a little more significance. I know it’s a “Hallmark” holiday, but what’s wrong with a day dedicated to love?

I still don’t understand going to a favorite restaurant to be served from a limited menu at double the cost, but that could just be because I tend to be a homebody ~~sometimes~~. As I’ve said before, nothing beats enjoying a nice fancy meal consumed in the comfort of clothing that involves an elastic waistband.

So if you’re thinking like me (terrifying, I know) and want a special meal in – look no further friends. I bring you a recipe for Caribbean-style crab cakes. You could half the recipe and pair a crab cake with a small steak, or just make the whole batch paired with some roasted parmesan asparagus.

I usually prepare this recipe as an appetizer that makes about 16 servings, but it is just as delicious made just for 2. Now a few of the variations here were to make this recipe Weight Watchers friendly – like Fiber One crumbs – so the mixture is a little more “wet” than most crab cakes.

Caribbean-Style Crab Cakes (Serves 2 for meal / 8 WW points per serving; Makes 16 mini cakes for appetizer / 1 WW point each)

8 oz. crab meat (I go for the “specialty” kind – smaller pieces make it easier)

1/4 cup red bell pepper, diced

1/4 cup green onion, diced

1 Tbsp. Caribbean jerk seasoning

1 tsp. dried parsley

3/4 cup ground Fiber One bran cereal

1 Tbsp. honey

1/4 cup egg beaters

1/2 cup fat-free mayonnaise

1 Tbsp. margarine

Cayenne pepper for garnish

2 Tbsp. apricot jam

1 Tbsp. fresh lime juice

Begin by chopping the bell pepper and onion. Add to bowl with crab meat, Caribbean seasoning, parsley and cereal crumbs.

Then add in mayonnaise, honey and egg. Mix together until all ingredients are incorporated. Form into 4 large patties – I had some leftover to prevent the patties from being too massive. (You can also form into 16 small patties for appetizers – start with a scoop the size of a ping-pong ball and work it into a patty.) Refrigerate until ready to cook.

Heat 1 Tbsp. margarine over medium in a large skillet. When margarine is hot, add crab cakes. Cook 5-7 minutes on medium-low and then flip, cooking an additional 5-7 minutes.

While cakes are cooking, whisk together apricot and lime.

Add crab cakes to plate and sprinkle with a small amount of cayenne pepper.

Then top with a dollop of apricot-lime sauce…

and devour with a glass of crisp white wine.

Have a happy Valentine’s Day everybody!

Crispy Pork Chops with Caramelized Onion Gravy

Posted on February 8, 2013 by cookingonthebrightside

I feel like 2013 has been one big party so far – especially coming on the tails of the holidays. We rang in the new year with a fun trip and awesome wedding, had a nice long weekend, I celebrated my birthday, and we just enjoyed a fun send-off weekend for the husband before he went back to studying.

So now it’s back to being low-key for a little, which I’m totally okay with. Gives me more time to spend conjuring up recipes – and of course, cooking them!

With Valentine’s Day coming up next week, I figured I’d share a super yummy, easy and healthy recipe that you can share with your special someone. Some people prefer going out to a big fancy romantic dinner for the occasion, but there is nothing better to me than enjoying a nice glass of wine with a delicious homemade dinner in the comfort of your pajamas. I know, I know – I’m such a catch.

This is a great recipe because it’s simple to throw together and pairs great with anything. I paired it with some roasted brussel sprouts and mashed potatoes.

Crispy Pork Chops with Caramelized Onion Gravy (serves 2 / 11 WW pts. per serving)

For the Pork Chops:

2 4-5 oz. lean, center-cut pork chops

2/3 cup whole wheat panko crumbs

1 Tbsp. dried parsley

1 tsp. dried rosemary

1/2 tsp. salt

1/2 tsp. black pepper

2 1/2 Tbsp. white whole wheat flour

1 egg white

1 Tbsp. canola oil

For Gravy:

2 1/2 Tbsp. chopped onion

1 tsp. olive oil

1 Tbsp. white whole wheat flour

1/2 cup fat-free milk

1 Tbsp. chicken broth

1/4 tsp. fresh ground black pepper

1/4 tsp. onion salt

Preheat oven to 350.

Combine bread crumbs, parsley, rosemary, salt and pepper in a shallow dish and mix to combine. In another dish, add flour and in another add your egg white.

Place pork chops between wax paper (we were out – pardon the foil) and using a meat mallet, pound to about 1/8 inch thickness. Season chops with salt and pepper on both sides and dredge in flour, coating lightly. Then dip chops in egg white, shaking off any excess. Then press chops into bread crumb mixture, ensuring a good coating.

Heat 1 Tbsp. canola oil in a skillet on medium-low. Add chops and cook 5-7 minutes before flipping and cooking another 5-7 minutes. Once breading is lightly browned, place chops on a lightly greased baking pan and place in the oven for 10 minutes.

While the chops are in the oven, it’s time to start your gravy. Begin by sautéing the chopped onion in the olive oil over medium heat for 3-5 minutes. While the onions are cooking, whisk together flour and milk in a small bowl. Reduce heat on onions to medium-low. Then, add milk mixture to the onions and whisk to combine. This should thicken up pretty quickly. When it does, whisk in chicken broth, pepper and onion salt.

Distribute gravy between two places and top with your pork chop – and voila, a fancy, delicious meal that will please guys and gals alike for a celebratory occasion!

And who doesn’t like a good reason to celebrate?

Have a great weekend y’all!

A Week of Celebration

Posted on February 1, 2013 by cookingonthebrightside

Do you know what tomorrow is? I mean, other than the day that adorable little Phil will tell us when Spring is set to arrive.

Tomorrow is my blog’s birthday! Or is it anniversary?

Let’s go with birthday since that’s the theme of the week. On Monday I said farewell to my 20’s – so today, as a way of celebrating this lovely occasion, my blog will say farewell to something too. Have you figured out the surprise? Check the top of your computer screen:

www.cookingonthebrightside.com

My blog has its’ own domain name now! Very nerdy of me to be excited about, I know, but hey – if you’ve been with me for a year, you expect it by now, right?

Have no fear – any older links will still take you to your favorite recipe. Now it’s just abbreviated, which means it’s easier to remember for when you’re passing it along to your friends. (Wink wink).

In addition to tomorrow being a very special day for my blog – Sunday is a very special day for football lovers (like myself) and for food lovers (um, duh) and for those of us who just enjoy fun celebratory occasions in general.

So if you’re hosting a party for 50 on Sunday or just getting together with a small group and maybe tuning in to the Puppy Bowl – here’s a little recipe roundup for your menu planning!

Pre Game

Buffalo Chicken Potato Skins

Buffalo Chicken Meatballs

Buffa-faux Chicken Tenders

Mexican Dip

Skinny Faux-Fried Mozzarella Sticks

The Main Event

Buffalo Chicken Soft Tacos

Buffalo Chicken Soup

BBQ Chicken Stromboli

Of course, you can always jazz your party up with a fun theme. I’m talking about New Orleans. So serve up some festively Cajun recipes and throw back a Louisiana-brewed beer (might I recommend Abita? Light and Amber are delicious!) and you’ll feel like you’re celebrating in the Big Easy!

Lagniappe (translation: a little something extra)

“Fried Shrimp” with Spicy Sauce (or make some po boys cut up into sliders!)

Cajun Shrimp Casserole

Creole Stew

I hope everybody has a wonderful weekend celebrating – as they say in N’awlins…

“Laissez les bons temps rouler!”

Cheeseburger Soup

Posted on January 25, 2013 by cookingonthebrightside

I think Mother Nature needs to go shoe shopping. I mean, I know I can tend to be indecisive ~~occasionally~~ ~~often~~ ~~rarely~~ sometimes, but this is getting a little silly.

It’s been a pretty cold and drizzly week, which just always puts me in the mood for soup. I’m sure you’re aware by now that pizza soup is a staple in our household. But, we do have some alternates that we love!

With the big game coming up and all, you may already be planning a menu. It’s always nice to have a big pot of chili, chowder, etc. to feed a crowd. Heck, I think pizza soup would be great – as would buffalo chicken soup.

But I’d like to introduce you to another favorite – cheeseburger soup. Intrigued?

It sounds really weird, but I assure you, it is quite delicious – and, of course, good for you! The best part is you can set out condiments for people to customize their soup! Now I kind of want to throw a party…

Cheeseburger Soup (4 servings / 6 WW points per serving)

8 oz. ground turkey breast

2 Tbsp. reduced-calorie margarine (I use Blue Bonnet Light)

1/2 cup yellow onion, chopped

1/3 cup celery, chopped

1/4 cup carrots, chopped

1/4 tsp. minced garlic

1/2 tsp. dried basil

2 Tbsp. white whole-wheat flour

3/4 cup fat-free milk

1 1/2 cups chicken broth

1 cup potatoes, peeled and diced

1 1/4 cup shredded fat-free cheddar cheese

1 1/2 tsp. salt

1 tsp. black pepper

Garnishes (mustard, ketchup, relish, diced onion, etc.)

First, cook the ground turkey. Drain any liquid and set aside.

In a medium saucepan, melt margarine and add chopped vegetables and garlic. Stir and saute 4-5 minutes before adding cooked turkey and basil. Add flour and stir to coat, cooking 1-2 minutes.

Over medium heat, pour in milk. Stir and cook 4-5 minutes. Then pour in chicken broth and stir. Add your diced potatoes and stir. Cover soup and when it starts to boil, reduce head to medium-low. Cook an additional 15-20 minutes or until potatoes are softened.

Stir in the cheese and add salt and pepper to taste.

Once cheese has melted, serve your soup. Top with whatever you like on a regular cheeseburger – I like a little ketchup, lots of mustard and some dill relish. It’s also fun to toast a burger bun (sprayed with butter and sprinkled with garlic salt) to dip in the soup!

Dig in and enjoy…

Happy Friday everybody!

Cheese Steak Sandwiches

Posted on January 18, 2013 by cookingonthebrightside

Happy Friday everybody! I’m even more excited for this Friday, because it’s the start of a long weekend.

While I love weekends, they are definitely something I struggle with when it comes to food. There’s usually more “down” time, which means snacking. And obviously, if you’re somewhat social, there’s the temptation of alcohol and junk/bar food. Nothing wrong with that – but when you’re trying to shed some lbs., it can be tough!

When I started doing the WW thing, it was easy to change dinner habits. Basically just make dinner before going out, and not getting carried away with the festive beverages. But for some reason, lunch was a struggle for me!

I’ve shared some pasta salads with you that are great for lunches (especially if you get easily burnt out on those frozen things) but I think since I get to sleep in a little more on the weekend, I don’t have breakfast so I’m usually pretty hungry come lunch time – and have some extra points at my disposal!

Well, I found a great sandwich to make that is a little higher in point values, but it’s easy to throw together, super filling AND I’ve already shared a pizza with you that will allow you to utilize any leftover ingredients you have. That’s what I call a win-win my friends!

Cheese Steak Sandwiches for 2 (13 WW Points each)

5 1/2 oz. tenderized sirloin, trimmed

2 demi baguette or hoagie rolls (I get the “Archer Farms” brand from Target – 7 WW pts.)

1/2 green bell pepper, sliced

1/2 small onion, sliced

2 slices reduced-fat provolone cheese

1 Tbsp. Worcestershire sauce

2 tsp. garlic salt

1 tsp. black pepper

2 Tbsp. A1 steak sauce

I Can’t Believe It’s Not Butter spray

Heat your oven to 350.

Coat a medium skillet with non-stick spray and head to medium. Add your chopped onion and bell pepper. Spray with butter and sprinkle with 1 tsp. garlic salt and 1/2 tsp. black pepper. Cook 3-4 minutes and add 1/2 Tbsp. Worcestershire sauce. Toss and cook another 5-7 minutes until peppers have softened and onions have caramelized slightly. Set vegetables aside.

Spray your skillet again and add your sliced sirloin. Sprinkle with remaining garlic salt and pepper and cook 3-4 minutes. Add remaining Worcestershire sauce and cook another 507 minutes until steak is cooked through.

While all of this sauteing is going on, slice your rolls in half. (Hint: If you want to decrease the point values a little, you can scoop out some of the “insides” in the roll, which also leaves more room for veggies!). Arrange rolls in a baking dish. Spray with some butter and sprinkle a little garlic salt if you’re feeling sassy. Arrange one slice of cheese on each sandwich.

Add cooked steak on top of cheese, and your cooked veggies on top of that. Then, drizzle each with 1 Tbsp. steak sauce. “Close” sandwiches as much as you can (you may have to use some special arrangement skills) and bake for 5-7 minutes until cheese is melted and bread is lightly toasted.

This could be the perfect lunch for watching some NFL playoff action on Sunday…or even a great dinner paired with an ice cold beverage.

Have a great weekend!

Garlic Bread Spaghetti Braid

Posted on January 17, 2013 by cookingonthebrightside

It has totally been one of those weeks when the kitchen and I have not been seeing eye to eye.

I think it all started when I set out to share my delicious recipe for kale chips with y’all. I got some awesome pictures, so while I was plating the main course, I stuck the baking sheet back in the oven.

Which I had turned off of broil 5 minutes before.Turns out, I don’t like my kale chips well done. They went in the garbage.

Then, the other night, I decided to try a super-awesome looking recipe off of my ~~mere amusement~~ obsession Pinterest. You can see the original recipe here.

Now, it ended up turning out okay – I just wasn’t patient enough. People – when a recipe says let the dough thaw…you should probably let it thaw. I’m pretty sure I almost chucked the dough on the floor, but I did not – I held my tantrum to throwing it on the counter and smacking it with a rolling-pin. Very mature for an almost no longer 20-something, right?

Anyways, it all turned out to be okay – so I’m very happy I get to share this recipe with you! I made a few adjustments before and will make some additional ones the next time I prepare it, but no worries – I’ve included both below!

Garlic Bread Spaghetti Braid (Serves 4 / 9 WW Points per serving)

1 can Pillsbury Crusty French Loaf refrigerated dough, room temperature

3 oz. uncooked whole wheat spaghetti

1 cup Prego light

1 cup reduced-fat shredded Mozzarella

1/2 egg white

2 tsp. garlic salt

1/4 tsp. red pepper flakes

1/2 tsp. salt

2 Tbsp. Italian herb seasoning

2 Tbsp. reduced-fat grated Parmesan cheese

I Can’t Believe It’s Not Butter spray

Begin by thawing your dough. Just set it out 15-20 minutes before you start cooking. Seriously. If it’s cold, it won’t stretch and every time you roll it out, it’ll try to shrink back to original form. And you will want to hit things.

Get your water boiling and cook your spaghetti. While the spaghetti is cooking, work your dough out into as much of a rectangle as you can.

Drain your cooked pasta and add to a small bowl. Let cool.

Pour pasta sauce in another small bowl. I highly recommend adding a lot of seasoning to the light sauces – as I find them to be watery and a little sweet for my taste. Throw in 1 tsp. garlic salt, red pepper flakes, 1 Tbsp. Italian herb seasoning and taste to see if the flavor is improved. I made the mistake of not taking these steps and so the inside was a little bland – we had to doctor it up as we ate!

Pour sauce over pasta and mix well.

Add pasta to the center of your dough, leaving a little room at the ends. Sprinkle the mozzarella on top.

Now, on one side of your dough, make slices every 1 1/2 inches or so that run almost to the spaghetti. Repeat on other side, trying to match up the slices. Then, begin braiding. It’s really just a matter of overlapping the pieces until they look right. Then tuck up the ends and pinch together.

Brush a little egg white on top of the braid. Then spray with butter. Sprinkle with garlic salt, Italian seasoning and Parmesan cheese.

Bake at 350 for 30-35 minutes until bread is cooked and a nice golden color on top. I served this with a salad and glass of wine for a nice, light dinner. It’s really pretty simple to make – and it looks awesome! I think it would be great to throw together if you’re entertaining…

Or to have all to yourself on a cold, rainy evening…

Lemon Spinach Orzo Soup

Posted on January 11, 2013 by cookingonthebrightside

Hey there friends – and Happy 2013 to you all!

Being that my last post was before Christmas (yikes!), here’s a little recap of what we’ve been up to:

Christmas was awesome – a full day of family time and good food. My family always picks a movie to see together – so the winner was Les Miserables. We laughed. And cried. I think the hubby was just happy my Biffer and I didn’t sing along the entire time. Then, we had to take down Christmas – the saddest thing ever. But, we were leaving town, so we didn’t want to come home to sad pile of needles hanging out under some barren branches.

We headed up north for my best friend’s new year’s eve wedding! The husband is a huge history buff and had never been to Philadelphia, so we went up a little early and spent some time downtown. We ate a cheese steak. We braved the snow to tour Independence Hall. And of course, we ~~ran~~ walked briskly up the art museum steps with the “Rocky” music playing from my phone. Such tourists, I know.

The wedding day was a full day of fun – and I have never seen a bride so full of joy! She was absolutely radiant and I was honored to be a part of such a special day. I made it through a reading and a speech without crying (I’m a crier) or throwing up (public speaking and I don’t get along). And I got to ring in 2013 with some of my best friends!

The husband got sick the day of the wedding, so he barely made it to the ceremony and skipped the reception all together. We got home, and then I woke up sick the next day. Miserable I tell you.

So between Christmas and today, it’s been a lot of fun, some sickness crud, and catching up from the fun and the crud. Sunday, I finally felt normal and was able to sit down and plan a menu. A menu that would maybe help me lose ~~some~~ all of those pounds I put on over the holiday season (you know, that time from like mid-November until January 1-ish).

I figured with the flu that’s floating around, what could be better to share with you than a delicious soup that’s also good for you?

Lemon Spinach Orzo Soup (Serves 6 / 6 WW Points per serving)

1 small onion, chopped

1 tsp. minced garlic

3 tsp. olive oil

1/2 tsp. red pepper flakes

1 tsp. dried thyme

1 medium lemon (zested and juiced)

1 1/2 cups uncooked orzo

2-3 cups fresh spinach

8 cups vegetable or chicken broth

1 Tbsp. cornstarch + 2 Tbsp. water

6 Tbsp. shredded Parmesan cheese

In a large stockpot, saute the onions and garlic in the olive oil on medium-low for 3-4 minutes. Add red pepper flakes, thyme and lemon zest and stir. Cook another 3 minutes.

Turn heat to medium and add orzo and spinach. Stir to coat in seasonings.

Pour in broth and lemon juice and stir well. Whisk together cornstarch and water in a small dish and set aside.

Cover the soup, reduce heat to medium-low and bring to a low boil for 12-15 minutes, until orzo is tender. Stir in cornstarch mixture and reduce heat to low, allowing the soup to thicken slightly.

Pour soup into bowls and top with 1 Tbsp. shredded Parmesan cheese.

We paired a bowl of soup with a small Panini for dinner the other night, and it was truly a delicious meal. Awesome comfort food if you’re a little under the weather or just need something to warm you up a little!

Hope you all have a great weekend!

Lightened Up: Green Bean and Corn Casserole

Posted on December 21, 2012 by cookingonthebrightside

Um, did everybody know that Christmas is 4 days away? I wish somebody would have told me – I’ve just been assuming I have plenty of time! I guess that’s why the husband and I spent a few hours wrapping gifts last night…but at least we had A Charlie Brown Christmas and Rudolph The Red-Nosed Reindeer to keep us company and get us me in the Christmas spirit!

So now that the shopping is ~~completely~~ almost done, it’s time to focus on the food – not that I haven’t been focusing on food for the past month, but you know, food for Christmas day!

I think we all know that it’s okay to give in a little since “it’s the holidays” and all – but if you can still make something tasty and the recipe doesn’t start with 2 sticks of butter, then why not save yourself a few calories to use on something sweet or a festive cocktail?

So here’s a recipe that’s been floating around my family for a while now – but I found a way to lighten it up and make it WW friendly! It seems like a lot of ingredients, but it’s super easy to throw together. (Fair warning – I made a double batch to take to a work potluck – so do not be deceived by the pictures!)

Green Bean and Corn Casserole (Serves 8 – 4 WW pts. per serving)

1 can ( 15 oz.) french cut green beans

1 can (11 oz.) white shoepeg corn

1 can (10.5oz) condensed cream of celery soup, reduced-fat

1 cup sour cream, fat-free

1/2 cup shredded cheddar cheese, fat-free

3 medium ribs of celery, chopped

1 small onion, chopped

1/2 tsp. salt

1/2 tsp. black pepper

“I Can’t Believe It’s Not Butter” spray

Preheat oven to 350.

In a medium bowl, add your chopped onion and celery.

Drain green beans and corn and add to the bowl. Then add salt, pepper, sour cream, soup and shredded cheese. Mix until blended.

Pour mixture into a lightly greased casserole dish. Top with corn flakes and spray with butter spray. (The original recipe calls for crushed Ritz crackers, 4 Tbsp. melted butter and sliced almonds – but beware added points!).

Bake, uncovered, for 40 minutes until bubbling. Let rest 5 minutes and serve.

Also, if you have a party to attend or just want something healthier to snack on between big meals – might I suggest an adorable Christmas tree vegetable tray that I made (inspired, of course, by Pinterest!) last weekend for our party. It was quite the hit…

I hope you all have a very Merry Christmas and get to spend some quality time with friends and family!

Wasabi Shrimp Bites

Posted on December 14, 2012 by cookingonthebrightside

I don’t know about y’all, but I’m starting to feel the pressure!

I absolutely love this time of year but it can really be stressful – I just feel like there isn’t enough time to get everything done. Figuring out schedules, bringing food to parties, organizing lists, planning parties, baking, getting gifts ordered, wrapping gifts…oh, and trying not to gain 10 pounds if you can help it!

Well, I can’t take care of your Aunt Mildred’s gift or tell you what to do with that door prize you won at the office, but I can at least arm you with a delicious dish to take to your parties that you can snack on without any guilt! (Okay, well, maybe a little guilt since you might show up the store-bought deli tray and the shady looking jello mold…)

I actually found these on the Weight Watchers website over a year ago and they are now a family favorite. I’ve modified them slightly to make them even easier to prepare, but they are seriously delicious and easy to make – and nobody can even tell they are “diet-friendly.”

Wasabi Shrimp Bites (Makes 24 pieces / 2 pieces = 1 WW point)

24 small-medium cooked shrimp (1/2 pound should work)

1 cucumber

1 avocado

1/4 cup fat-free mayonnaise

1 tsp. Wasabi paste

1 tsp. soy sauce

Begin by mixing together your mayonnaise, soy sauce and wasabi paste. Adjust according to taste – I usually add a little more wasabi for more of a kick. Refrigerate until ready to use.

Rinse shrimp and remove tails.

Slice your cucumber into 24 slices and cut avocado into 24 small pieces.

To assemble, spread about 1/2 tsp. wasabi-mayo mixture on each cucumber slice. Add a piece of avocado and top with 1 shrimp.

Refrigerate until ready to serve, and then dig in…

Hope you all have a great weekend!

Roasted Vegetable Strudel

Posted on December 7, 2012 by cookingonthebrightside

So this week, I’ve been determined to get into the Christmas spirit. The 70 degree weather makes it incredibly difficult. I want gloves and scarves and pea coats people! I shouldn’t have to crank the AC down to convince myself it’s cool enough for a hot chocolate, right?

Last weekend, we got our tree. Which is beautiful. It’s also giant – so halfway through putting up lights, we had to run out and buy more. This was after spending the afternoon balancing on a ladder hanging giant ornaments and outdoor lights, so we postponed the actual decorating of the tree until the next night…because I wanted to be able to enjoy decorating, which comes complete with an ornament draft and a viewing of Love Actually.

Now, we’re entering the portion of the month full of holiday parties. I think they are fun on the weekends – but let me tell you, during the week – they can just be exhausting! As in, I get home and don’t want to move. Or cook.

Luckily, I have a great recipe that’s pretty easy to prepare. It’s filling, but not as rich as that cheese ball or creamy dip your co-workers make – and it’s the perfect way to load up on your veggies this holiday season. Don’t be intimidated by the point value – it’s great as a big dinner, or you can divvy it up for snacks!

Roasted Vegetable Strudel (serves 2 / 14 WW points per serving)

1 medium eggplant, chopped

1 medium zucchini, chopped

1 red bell pepper, sliced

1 small red onion, sliced

1/2 package frozen artichoke hearts

1 1/2 tsp. minced garlic

2 tsp. olive oil

“I Can’t Believe It’s Not Butter” spray

10 tsp. reduced-fat Parmesan cheese, grated

1 cup shredded fat-free mozzarella cheese

2 oz. Goat cheese crumbles

10 sheets Phyllo Pastry Sheets

Salt and pepper

2 tsp. Italian herb seasoning

1/2 cup marinara sauce for dipping

Preheat oven to 425. In a deep baking pan, toss vegetables with olive oil, garlic and a few dashes of salt and cracked black pepper. Roast for 25-30 minutes.

While your vegetables are roasting, it’s time to play with Phyllo! Get a sheet of wax paper or aluminum foil and spray with a little non-stick spray (the sheets tend to stick the longer they sit!).

You will need 5 sheets of phyllo for each strudel. Lay your first one down and spray with butter and sprinkle with grated Parmesan. Repeat with each layer. When you get to the final layer, add crumbled goat cheese and shredded mozzarella about 2/3 of the way down the sheet, leaving a 1 inch border on the sides and end.

When your vegetables are cooked through, add to the top of the cheese. Also reduce oven temperature to 400. (You will probably have some leftover vegetables – they are great for a leftover lunch served with a little crunchy bread!)

Starting from the end with the cheese and vegetables, begin to roll your strudel. This is where you will be glad you used a little non-stick spray! Place strudel seam side down on a lightly greased baking sheet. Spray tops with a little more butter, sprinkle with additional Parmesan and add some Italian herb seasoning. Bake for 15-20 minutes until pastry is lightly browned.

Slice and serve with marinara sauce for dipping.

Seriously, why can’t all vegetables look this delicious?