Tomato Tartlett

I tried this one from Good housekeeping as a dinner meal but it is more of an appetizer! VERY easy!!

Tomato Tartletts (SUPER yummy but more of an appetizer than a meal) 1 Sheet frozen puff pastry (half 17.25 oz pkg) thawed 1/4 c coarsely grated white cheddar cheese 3 to 4 Italian plum tomatoes cut into 1/4 thick slices (I used roma) salt and pepper 1/2 C freshly grated parmesan cheese Fresh Thyme leaves for garnish (I used basel I HATE thyme) Preheat oven to 375 On lightly floured surface, unfold puff pastry sheet. With 2 in round biscuit cutter, cut out as many rounds as possible Place rounds on ungreased jelly roll pan (cookie sheet) With form, prick surface of pastry rounds. Divide Cheddar evenly among pastry rounds Top each with 1 slice tomato Sprinkle tarts with 1/4 teaspoon salt and 1/2 teaspoon pepper Sprinkle each tart with heaping teaspoon Parmesan Bake tarts 24 minutes pr until pastry is golden brown and cheese is bubbly Garnish with Thyme leaves. Cool 2 to 3 minutes before serving

Spinach and Ricotta Stuff shells

All you magazine is where I got this one! Really easy and tasty!

Prep Time: 20 minutes
Cook Time: 1 hour(s)
Yield: Serves 6

Ingredients

• 24 jumbo pasta shells
• 1 15-oz. container ricotta
• 2 cups shredded mozzarella
• 1/2 cup shredded Parmesan
• 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
• 1 large egg, lightly beaten
• Salt and pepper
• 1 teaspoon Italian seasoning
• Pinch of ground nutmeg
• 1 26-oz. jar spaghetti sauce

Preparation

1. Preheat oven to 375ºF. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.

2. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.

3. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.

Nutritional Information

Calories:

498

Fat:

26g (sat 13g)

Protein:

28g

Carbohydrate:

41g

Fiber:

7g

Cholesterol:

88mg

Sodium:

1253mg

French Toast peach cobbler*

From cooking light magazine! SUPER YUMMY but takes some time to make!

Ingredients

• 12 large ripe peaches
• 1 cup granulated sugar, divided
• 1/3 cup all-purpose flour
• Cooking spray
• 1 teaspoon grated orange rind
• 1/3 cup fresh orange juice
• 1/4 cup butter or stick margarine, melted
• 1/4 teaspoon ground cinnamon
• 3 large egg whites
• 8 (1.5-ounce) slices hearty white bread (such as Pepperidge Farm)
• 2 tablespoons turbinado sugar or granulated sugar

Preparation

Cut an X on the bottoms of peaches, carefully cutting just through the skin. Fill a large Dutch oven with water, and bring to a boil. Immerse the peaches for 20 seconds, remove with a slotted spoon, and plunge into ice water. Slip skins off peaches using a paring knife (skin will be very loose). Cut peaches in half; remove pits. Slice peaches to yield 12 cups.

Preheat oven to 350°.

Combine peaches, 3/4 cup granulated sugar, and flour in a 13 x 9-inch baking dish coated with cooking spray, and let stand 30 minutes, stirring occasionally.

Combine 1/4 cup granulated sugar, orange rind, orange juice, butter, cinnamon, and egg whites in a shallow bowl, stirring with a whisk. Trim crusts from bread; cut each slice into 2 triangles. Dip bread triangles in theorange juice mixture; arrange on top of peach mixture. Sprinkle turbinado sugar over bread. Bake at 350° for 45 minutes or until golden.

Nutritional Information

Calories:

289 (17% from fat)

Fat:

5.6g (sat 3g,mono 1.7g,poly 0.4g)

Protein:

4.5g

Carbohydrate:

58.5g

Fiber:

4.6g

Cholesterol:

13mg

Iron:

1mg

Sodium:

162mg

Calcium:

35mg

Tomato, basil, Parmesan Flat bread*

Thanks to the cooking light cookbook this one is AWESOME!! This one is not a quick one though.

I did not use the yellow tomatoes just Roma tomatoes: Flatbread part 1 cup boiling water 1/3 cup yellow cornmeal 1 package dry yeast (about 2 1/4 teaspoons) 1/4 cup warm water (100° to 110°) 2 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons olive oil Cooking spray 1 tablespoon yellow cornmeal, divided Preparation Combine boiling water and 1/3 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water in a small bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine cornmeal mixture, flour, and salt in a food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 1 additional minute. (To prepare dough by hand, combine cornmeal mixture, flour, and salt in a bowl; stir until well-blended. Add yeast mixture and oil, stirring well.) Turn dough out onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky). Place dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough into 4 equal portions, shaping each into a ball (cover remaining dough while working to prevent it from drying). Roll each ball into a 10 x 6-inch oval. Place 2 ovals on a baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Repeat procedure with remaining 2 ovals on an additional baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Add toppings and bake according to recipe directions. Note: If you use whole-grain cornmeal, which still contains some of the hull and germ of the dried corn kernel, you'll need to increase the flour to 2 1/4 cups. Nutritional Information Calories: 304 (10% from fat) Fat: 3.3g (sat 0.4g,mono 1.8g,poly 0.5g) Protein: 8.3g Carbohydrate: 59g Fiber: 2.9g Cholesterol: 0.0mg Iron: 3.8mg Sodium: 295mg Calcium: 11mg Pizza part: 2 yellow tomatoes, each cut in half and thinly sliced crosswise (about 8 ounces) 3 cups thinly sliced plum tomato (about 8 ounces) 1/2 cup minced fresh basil 4 teaspoons olive oil 1/4 teaspoon salt 1/8 teaspoon black pepper 4 garlic cloves, minced 1 cup (4 ounces) grated fresh Parmesan cheese Preparation Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside. Preheat oven to 475°. Divide tomatoes evenly among 4 flatbread dough ovals. Bake at 475° for 13 minutes. Combine basil and next 4 ingredients (basil through garlic) in a small bowl; spread evenly over tomatoes. Sprinkle evenly with cheese. Bake at 475° for 2 minutes or until cheese is melted. Nutritional Information Calories: 497 (29% from fat) Fat: 15.8g (sat 5.8g,mono 7.4g,poly 1.4g) Protein: 20.2g Carbohydrate: 69.1g Fiber: 4.8g Cholesterol: 19mg Iron: 4.9mg Sodium: 911mg Calcium: 370mg