Betty Crocker 20 Best Fresh Tomato Recipes

20 BestFresh Tomato

Recipes

Houghton Mifflin Harcourt

Boston • New York • 2014

Copyright © 2014 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, HoughtonMifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhco.com

Cover photo: Tomato-Artichoke Appetizers

General MillsCreative Content and Publishing Director: Elizabeth Nientimp

Food Content Marketing Manager: Heather Reid Liebo

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin HarcourtPublisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Editorial Associate: Molly Aronica

Managing Editor: Rebecca Springer

Cover Design: Jackie Shepherd

ISBN 978-0-544-50294-9

v1.0814

http://www.hmhco.com

http://bettycrocker.com

Dear Friends,

This new collection of colorful mini ebooks has been put togetherwith you in mind because we know that you love great recipes andenjoy cooking and baking but have a busy lifestyle. So every littlebook in the series contains just 20 recipes for you to treasure andenjoy. Plus, each ebook is a single subject designed in a bite-sizeformat just for you—it’s easy to use and is filled with favoriterecipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters soyou can quickly find what you’re looking for, and the beautifulphotos throughout are sure to entice you into making the deliciousrecipes. In the series, you’ll discover a fabulous array of recipes tospark your interest—from cookies, cupcakes and birthday cakes toparty ideas for a variety of occasions. You’ll find grilled foods,potluck favorites and even gluten-free recipes.

You’ll love the variety in these mini ebooks—so pick one orchoose them all for your cooking pleasure. You’ll be glad you did.

Enjoy and happy cooking!

Sincerely,

contents

AppetizersBruschetta

Tomato-Artichoke Appetizers

Bacon, Lettuce and Tomato Dip

Cucumber-Dill Stuffed Cherry Tomatoes

Mexican Plum-Tomato Cups

Fresh Tomato–Basil Caprese Kabobs

SaladsFresh Tomato–Onion Salad

Broccoli, Feta and Tomato Salad

Cherry Tomato–Brussels Sprouts Salad

Gazpacho Pasta Salad

Black-Eyed Pea, Tomato and Corn Salad

Main DishesCreamy Fresh Tomato Soup

Creamy Fresh Tomato Soup

BLTs with Pimiento Cheese

Cheesy Margherita Pizza

Fresh Tomato and Garlic Penne

Zucchini Noodles with Marinara

Linguine with Tuna and Tomatoes

Loaded Bacon, Cheddar and Basil Waffles with Fresh Tomato Jam

Fish Fillets with Fresh Tomato Salsa

Breaded Chicken with Tomatoes

Metric Conversion Guide

Recipe Testing and Calculating Nutrition Information

Bruschetta Tomato-ArtichokeAppetizers

Bacon, Lettuce andTomato Dip

Cucumber-Dill StuffedCherry Tomatoes

Mexican Plum-TomatoCups

Fresh Tomato–BasilCaprese Kabobs

Appetizers

Bruschetta

PREP TIME: 10 Minutes • START TO FINISH: 20 Minutes •Makes 12 slices

12 slices Italian bread, ½ inch thick

¼ cup olive or vegetable oil

2 medium tomatoes, chopped (1½ cups)

2 garlic cloves, finely chopped

3 tablespoons chopped fresh basil leaves

2 tablespoons small capers, drained

½ teaspoon salt

½ teaspoon pepper

1 Heat oven to 375ºF. Place bread slices on ungreased cookie sheet.Drizzle 1 teaspoon oil on each bread slice. Bake about 8 minutes or untilgolden brown.

2 Meanwhile, in small bowl, mix remaining ingredients. Spoon tomatomixture onto bread slices. Serve at room temperature.

1 Slice: Calories 95 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat nc); Cholesterol0mg; Sodium 250mg; Total Carbohydrate 11g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Starch, ½Fat Carbohydrate Choices: nc

Tips Pronounced “broo-SHEH-TAH” (or "broo-SKEH-TAH") and meaning “to roast over coals,” bruschetta is atraditional Italian garlic bread that’s drizzled with oliveoil.

Coarsely chop the capers to release their flavor-richjuices. Just give them a whack with the side of a chef’sknife before adding them to the tomato mixture.

Tomato-Artichoke Appetizers

PREP TIME: 45 Minutes • START TO FINISH: 1 Hour • Makes 30appetizers

2 cups Original Bisquick™ mix

½ cup boiling water

¾ cup mayonnaise

¾ cup grated Parmesan cheese

½ teaspoon onion juice, if desired

1 jar (7.5 oz) marinated artichokes, chopped

30 thin slices from 4 to 5 plum (Roma) tomatoes

Parsley sprigs

1 Heat oven to 400°F. Grease cookie sheet or spray with cooking spray. Inmedium bowl, stir together Bisquick mix and boiling water; beat vigorously20 strokes. On work surface generously sprinkled with Bisquick mix, gentlyroll dough to coat. Shape into a ball; knead 10 times.

2 Roll out dough to ⅛-inch thickness. Cut with 2-inch round cutter dippedin Bisquick mix. Place rounds about 2 inches apart on cookie sheet. In smallbowl, mix mayonnaise, Parmesan cheese and onion juice; mix well. Spreadeach round with ½ teaspoon mayonnaise mixture. Top with slightly lessthan 1 teaspoon artichokes and another ½ teaspoon mayonnaise mixture.Place 1 tomato slice on each round, and top with 1 teaspoon mayonnaisemixture.

3 Bake 10 to 12 minutes or until golden brown and puffy. Garnish withparsley. Serve warm or at room temperature.

1 Appetizer: Calories 90 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1.5g, Trans Fat 0g);Cholesterol 0mg; Sodium 190mg; Potassium 50mg; Total Carbohydrate 7g (Dietary Fiber 1g); Protein 2gExchanges: ½ Starch, 1½ Fat Carbohydrate Choices: ½

Bacon, Lettuce and Tomato Dip

PREP TIME: 30 Minutes • START TO FINISH: 30 Minutes •Makes 16 servings (2 slices baguette and 2 tablespoons dip each)

1 cup sour cream with chives and onions

¼ cup mayonnaise or salad dressing

½ cup crumbled cooked bacon (about 8 slices)

1½ cups shredded romaine lettuce

½ cup chopped plum (Roma) tomatoes

1 tablespoon chopped fresh chives

32 slices (¼ inch thick) baguette-style French bread (from 10-oz loaf)

1 In small bowl, mix sour cream and mayonnaise until blended. Stir inbacon.

2 Arrange lettuce in shallow bowl or on small platter. Spoon sour creammixture over lettuce. Top with tomatoes; sprinkle with chives. Serve withbaguette slices.

1 Serving: Calories 120 (Calories from Fat 65); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g);Cholesterol 15mg; Sodium 180mg; Total Carbohydrate 11g (Dietary Fiber 1g); Protein 3g Exchanges: 1Starch, 1 Fat Carbohydrate Choices: 1

Tips Precooked bacon can be purchased in strips orchopped. You’ll find packages of it with the sandwichmeats or at the deli.

This dip can be prepared up to 24 hours in advance,but refrigerate the components separately. When you areready to serve it, assemble as directed.

Cucumber-Dill Stuffed Cherry Tomatoes

PREP TIME: 45 Minutes • START TO FINISH: 2 Hours 45 Minutes •Makes 24 appetizers

24 cherry tomatoes

1 (3-oz.) package cream cheese, softened

2 tablespoons mayonnaise or salad dressing

¼ cup finely chopped, seeded cucumber

1 tablespoon finely chopped green onion (1 medium)

2 teaspoons chopped fresh dill or ¼ teaspoon dried dill weed

1 Remove stems from tomatoes. To level bottoms of tomatoes, cut thinslice from bottom of each. Starting at stem end and using small spoon ormelon baller, carefully hollow out each tomato, leaving ⅛-inch shell. Inverttomato shells on paper towels to drain.

2 In small bowl, combine cream cheese and mayonnaise; blend well. Stir incucumber, onion and dill; mix well.

3 Fill tomato shells with cream cheese mixture; place on serving platter ortray. Cover loosely; refrigerate at least 2 hours or up to 24 hours beforeserving. Store in refrigerator.

1 Appetizer: Calories 20 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g);Cholesterol 5mg; Sodium 20mg; Total Carbohydrate 1g (Dietary Fiber 0g); Protein 0g Exchanges: FreeCarbohydrate Choices: 0

Tips To reduce the fat in each serving of thesetomatoes by about 1 gram, use nonfat cream cheese andreduced-fat mayonnaise.

To easily fill the tomatoes, place the cream cheesemixture in a plastic squeeze bottle. Snip off three-quarters of the bottle’s tip with a kitchen scissors.Squeeze the cream cheese mixture into the tomato shells.

Mexican Plum-Tomato Cups

PREP TIME: 15 Minutes • START TO FINISH: 15 Minutes •Makes 20 appetizers

Tomato Cups10 medium plum (Roma) tomatoes

1 ripe large avocado, pitted, peeled and finely chopped (about 1cup)

½ cup finely chopped cucumber

1 medium jalapeño chile, seeded, finely chopped

3 to 4 tablespoons chopped fresh cilantro or parsley

2 tablespoons lime juice

½ teaspoon salt

Topping½ cup sour cream

2 teaspoons whipping cream or milk

½ teaspoon grated lime peel

½ teaspoon salt

1 Cut each tomato in half crosswise. Using teaspoon, scoop out seeds andpulp from each tomato half, leaving enough tomato for a firm shell. Ifnecessary, cut small slice from bottom so tomato half stands upright.

2 In medium bowl, mix remaining tomato cup ingredients. In small bowl,mix topping ingredients. Spoon about 1 tablespoon avocado mixture intoeach tomato shell. Top each with about 1 teaspoon topping.

1 Serving: Calories 580; Total Fat 18g (Saturated Fat 6g, Trans Fat 0.5g); Cholesterol 70mg; Sodium490mg; Total Carbohydrate 75g (Dietary Fiber 3g); Protein 28g Exchanges: 2½ Starch, 2 OtherCarbohydrate, 1 Vegetable, 2½ Lean Meat, 2 Fat Carbohydrate Choices: 5

Tips The heat level of jalapeño chiles can vary. Startby using just half of the chile if you want a less spicyversion.

Sprinkle the tops of the tomatoes with additionalchopped cilantro.

Fresh Tomato–Basil Caprese Kabobs

PREP TIME: 30 Minutes • START TO FINISH: 1 Hour 30 Minutes •Makes 34 kabobs

¼ cup olive oil

2 tablespoons lemon juice

⅔ cup coarsely chopped fresh basil or lemon basil leaves

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 pint red cherry tomatoes

1 pint yellow cherry tomatoes

2 medium zucchini or yellow squash, cubed

1 lb fresh mozzarella cheese, cubed

34 (6-inch) bamboo skewers

Fresh basil leaves, if desired

1 In large bowl, mix oil, lemon juice, basil, salt and pepper, using whisk.Add tomatoes, zucchini and cheese. Cover and refrigerate about 30 minutes.

2 Drain vegetables, reserving olive oil mixture. Thread skewers alternatelywith tomatoes, zucchini and cheese; top with basil leaf. Serve kabobs withreserved olive oil mixture.

1 Serving: Calories 290 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g);Cholesterol 45mg; Sodium 620mg; Potassium 790mg; Total Carbohydrate 32g (Dietary Fiber 9g);Protein 20g Exchanges: 2 Starch, 1 Vegetable, 1½ Very Lean Meat, 1½ Fat CarbohydrateChoices: 2

Tips Virtually any skewer-able vegetable will work inthis recipe. Try red, green or yellow bell pepper piecesor fresh pea pods.

Thread the vegetables and cheese between largeleaves of fresh basil for different look.

Fresh Tomato–OnionSalad

Broccoli, Feta andTomato Salad

Cherry Tomato–BrusselsSprouts Salad

Gazpacho Pasta Salad Black-Eyed Pea, Tomatoand Corn Salad

Salads

Fresh Tomato–Onion Salad

PREP TIME: 20 Minutes • START TO FINISH: 20 Minutes • Makes 8servings (about ½ cup each)

Salad4 medium tomatoes, cut into bite-size wedges

½ small onion, sliced

2 tablespoons coarsely chopped fresh basil

1 tablespoon chopped fresh Italian (flat-leaf) parsley

Dressing1½ teaspoons red wine vinegar

⅛ teaspoon salt

⅛ teaspoon coarse ground black pepper

¼ teaspoon Dijon mustard

2 tablespoons olive or vegetable oil

1 In large bowl, toss salad ingredients to mix.

2 In small bowl, mix all dressing ingredients except oil. Slowly add oil,beating with whisk until well blended. Pour dressing over salad; toss tocoat.

1 Serving: Calories 45 (Calories from Fat 35); Total Fat 3.5g (Saturated Fat 0.5g, Trans Fat 0g);Cholesterol 0mg; Sodium 45mg; Total Carbohydrate 3g (Dietary Fiber 0g); Protein 0g Exchanges: 1Vegetable, ½ Fat Carbohydrate Choices: 0

Tip Instead of tossing the salad together in a bowl, tryan arranged presentation. Slice the tomatoes and arrangecolors alternately with onion on a decorative platter.Drizzle the dressing over the top, and sprinkle with thefresh herbs.

Broccoli, Feta and Tomato Salad

PREP TIME: 10 Minutes • START TO FINISH: 10 Minutes • Makes 4servings (about ½ cup each)

2 cups fresh broccoli florets

2 small plum (Roma) tomatoes, chopped (⅔ cup)

¼ cup reduced-fat feta cheese

2 tablespoons fat-free balsamic vinaigrette

2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves

1 In 2-quart saucepan, heat 4 cups water to boiling over high heat. Addbroccoli; cook 10 to 20 seconds or until broccoli is bright green. Drainbroccoli; rinse in cold water until cool.

2 In small serving bowl, stir broccoli and remaining ingredients.

1 Serving: Calories 45 (Calories from Fat 15); Total Fat 1.5g (Saturated Fat 1g, Trans Fat 0g);Cholesterol 0mg; Sodium 130mg; Total Carbohydrate 5g (Dietary Fiber 2g); Protein 3g Exchanges: 1Vegetable Carbohydrate Choices: ½

Tips Cooking the broccoli for a very short time iscalled blanching. It brings out the bright green color ofthe broccoli and softens it just a bit.

Chopped red onion and diced red bell pepper wouldbe nice additions to this salad, too.

Cherry Tomato–Brussels Sprouts Salad

PREP TIME: 15 Minutes • START TO FINISH: 3 Hours 15 Minutes •Makes 4 servings

1 box (10 oz) frozen Brussels sprouts

⅓ cup fat-free Italian dressing

½ cup halved cherry tomatoes

Lettuce leaves

1 Cook and drain Brussels sprouts as directed on box.

2 Pour dressing over hot Brussels sprouts, turning each until well coated.Cover; refrigerate at least 3 hours.

3 Add tomatoes to Brussels sprouts; toss. Serve on lettuce leaves.

1 Serving: Calories 50 (Calories from Fat 5); Total Fat 0.5g (Saturated Fat 0g, Trans Fat 0g);Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 9g (Dietary Fiber 2g); Protein 2g Exchanges: ½Other Carbohydrate, 1 Vegetable Carbohydrate Choices: ½

Tomato Basil Pasta Salad

PREP TIME: 25 Minutes • START TO FINISH: 2 Hours 25 Minutes •Makes 24 servings (½ cup each)

2 lb plum (Roma) tomatoes, chopped (8 to 10 medium)

4 garlic cloves, finely chopped

1½ teaspoons salt

½ teaspoon pepper

½ cup olive or vegetable oil

½ cup chopped fresh basil leaves

8 oz mozzarella cheese, cut into ½-inch cubes (2 cups)

1 package (1 lb) rotini pasta

½ cup grated Parmesan cheese

1 In large bowl, mix tomatoes, garlic, salt, pepper, oil, basil andmozzarella cheese. Cover; refrigerate 2 hours to blend flavors.

2 Meanwhile, cook and drain pasta as directed on package. Rinse with coldwater to cool; drain.

3 In large serving bowl, mix cooked pasta and tomato mixture until wellcombined. Sprinkle Parmesan cheese over top of salad.

1 Serving: Calories 170 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2.5g, Trans Fat 0g);Cholesterol 5mg; Sodium 240mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 1g); Protein 6gExchanges: 1 Starch, ½ Vegetable, ½ High-Fat Meat, ½ Fat Carbohydrate Choices: 1

Black-Eyed Pea, Tomato and Corn Salad

PREP TIME: 15 Minutes • START TO FINISH: 15 Minutes • Makes 6servings (about ¾ cup each)

5 tablespoons lime juice

2 tablespoons red wine vinegar

2 teaspoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon salt

¾ teaspoon pepper

3 cloves garlic, finely chopped

1 can (15 oz) black-eyed peas, drained, rinsed

1 can (11 oz) extra-sweet whole kernel corn, drained, rinsed

1 pint grape tomatoes, halved

1 cup diced sweet onion

1 bunch cilantro, chopped (1 cup)

⅓ cup crumbled queso fresco cheese

1 In large bowl, beat lime juice, vinegar, oil, cumin, coriander, salt, pepperand garlic. Add peas, corn, tomatoes and onion; toss gently to combine.

2 Divide among 6 serving plates; top with cilantro and cheese.

1 Serving: Calories 170 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 1.5g, Trans Fat 0g);Cholesterol 5mg; Sodium 290mg; Total Carbohydrate 25g (Dietary Fiber 5g); Protein 7g Exchanges: ½Starch, 1 Other Carbohydrate, 1 Vegetable, ½ Very Lean Meat, 1 Fat Carbohydrate Choices: 1½

Tips For intense spice flavor, toast whole corianderand cumin in a skillet 2 to 3 minutes or until fragrant,then grind in a clean coffee grinder.

Cover and refrigerate any remaining salad, and servewithin 3 days.

Creamy Fresh TomatoSoup

BLTs with PimientoCheese


Fresh Tomato and GarlicPenne

Zucchini Noodles withMarinara

Linguine with Tuna andTomatoes

Main Dishes

Loaded Bacon, Cheddarand Basil Waffles with

Fresh Tomato Jam

Fish Fillets with FreshTomato Salsa

Breaded Chicken withTomatoes

Creamy Fresh Tomato Soup

PREP TIME: 30 Minutes • START TO FINISH: 30 Minutes • Makes 4servings (about 1¼ cups each)

2 lb tomatoes (about 4 to 5 medium)

1 tablespoon olive oil

1 large onion, chopped (1 cup)

1½ cups vegetable broth

1 can (6 oz) tomato paste

1 teaspoon salt

¼ teaspoon ground nutmeg

⅛ teaspoon ground red pepper (cayenne)

½ cup whipping cream

¼ cup chopped fresh basil

1 In large saucepan, heat 3 quarts water to boiling. With sharp knife, cutshallow X in bottom of each tomato. Add to boiling water, 2 or 3 at a time,for 10 seconds. Using slotted spoon, remove tomatoes from boiling water;immediately plunge into ice water until cold. Drain. Peel and choptomatoes.

2 In heavy 3-quart saucepan, heat oil over medium heat. Cook onion in oil3 to 5 minutes, stirring frequently, until tender. Stir in chopped tomatoes,broth, tomato paste, salt, nutmeg and red pepper. Heat to boiling; reduceheat. Simmer uncovered 5 minutes or until tomatoes are soft. Stir inwhipping cream.

3 In blender or food processor, place 2½ cups tomato mixture. Cover;blend on medium speed 30 seconds or until smooth. Pour mixture into largebowl. Repeat with remaining tomato mixture. Return pureed mixture tosaucepan. Heat over medium heat, stirring frequently, until hot. Top eachserving with basil.

1 Serving: Calories 230 (Calories from Fat 120); Total Fat 13g (Saturated Fat 6g, Trans Fat 0g);Cholesterol 35mg; Sodium 1300mg; Total Carbohydrate 23g (Dietary Fiber 5g); Protein 5g Exchanges:½ Other Carbohydrate, 3½ Vegetable, 2½ Fat Carbohydrate Choices: 1½

Tips For the best flavor, use fully ripe, juicy tomatoesin this soup.

Use a kitchen scissors to cut fresh basil quickly and

easily.

BLTs with Pimiento Cheese

PREP TIME: 10 Minutes • START TO FINISH: 10 Minutes • Makes 4sandwiches

½ cup reduced-fat pimiento cheese spread

8 slices whole wheat bread

8 slices reduced-fat bacon, crisply cooked

4 leaves green leaf lettuce

12 slices tomato (¼ inch thick)

¼ teaspoon freshly ground pepper

1 Spread 1 tablespoon pimiento cheese over 1 side of each bread slice.

2 On each of 4 bread slices, layer 2 bacon slices, 1 lettuce leaf and 3tomato slices. Sprinkle with pepper. Top with remaining 4 bread slices. Cutsandwiches in half; secure with toothpick, if desired.

1 Sandwich: Calories 230 (Calories from Fat 120); Total Fat 8g (Saturated Fat 2g, Trans Fat 0.5g);Cholesterol 35mg; Sodium 690mg; Total Carbohydrate 30g (Dietary Fiber 8g); Protein 12g Exchanges:2 Starch, 1 Medium-Fat Meat Carbohydrate Choices: 2


PREP TIME: 10 Minutes • START TO FINISH: 25 Minutes • Makes 6servings

1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz)refrigerated seamless dough sheet


1½ cups shredded Italian cheese blend (6 oz)

3 medium plum (Roma) tomatoes, sliced

2 tablespoons julienne-cut fresh basil leaves

1 Heat oven to 375°F. Separate or cut dough into 2 long rectangles (ifusing crescent rolls, press perforations to seal). Place on ungreased cookiesheet; press into 12x8-inch rectangle. Brush with oil.

2 Top with cheese and tomatoes.

3 Bake 12 to 15 minutes or until golden brown and cheese is melted.Sprinkle with basil.

1 Serving: Calories 260 (Calories from Fat 150); Total Fat 17g (Saturated Fat 8g, Trans Fat 2g);Cholesterol 20mg; Sodium 540mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 10g Exchanges:½ Starch, 1 Milk, 1½ Fat Carbohydrate Choices: 1

Fresh Tomato and Garlic Penne


1¼ cups uncooked penne pasta (4 oz)

2 teaspoons olive or vegetable oil


1 lb plum (Roma) tomatoes (6 medium), coarsely chopped

1 tablespoon chopped fresh basil leaves

¼ teaspoon salt

⅛ teaspoon freshly ground pepper

1 Cook and drain pasta as directed on package, omitting salt.

2 Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlicin oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes,stirring frequently, until tomatoes are soft and sauce is slightly thickened.Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.

1 Serving: Calories 330 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1g); Cholesterol 0mg;Sodium 310mg; Total Carbohydrate 57g (Dietary Fiber 5g); Protein 11g Exchanges: 3 Starch, ½ OtherCarbohydrate, 1 Vegetable, 1½ Fat Carbohydrate Choices: 4

Zucchini Noodles with Marinara


1 tablespoon olive oil

2 pints cherry tomatoes, quartered


2 large fresh basil sprigs

½ teaspoon salt

¼ teaspoon pepper

2 lb medium zucchini

2 tablespoons shredded Parmesan cheese, if desired

1 In 8-inch skillet, heat oil over medium-high heat until hot. Add tomatoes,garlic and basil sprigs (do not remove stems), pushing basil sprigs intomixture. Cook 10 to 15 minutes or until basil starts to darken in color. Addsalt and pepper; remove from heat. Remove basil sprigs by their stems witha fork.

2 While sauce is cooking, make zucchini noodles. Using vegetable peeler,pull peeler down side of zucchini, making long strips. Stop when getting tothe seedy core. Repeat with other sides of zucchini, until only seedy core isleft. Repeat with remaining zucchini. Discard cores.

3 Divide zucchini noodles among 4 serving bowls. Top with sauce; sprinklewith cheese.

1 Serving: Calories 120 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 0.5g, Trans Fat 0g);Cholesterol 0mg; Sodium 320mg; Total Carbohydrate 15g (Dietary Fiber 4g); Protein 4g Exchanges: ½Other Carbohydrate, 2 Vegetable, 1 Fat Carbohydrate Choices: 1

Tip This is a great recipe to use when zucchini is inseason and abundantly available. Zucchini noodles aredelicious with just olive oil, lemon juice, salt and pepperif you do not have time to make the marinara sauce.

Linguine with Tuna and Tomatoes

PREP TIME: 20 Minutes • START TO FINISH: 20 Minutes • Makes 4servings (about 1½ cups each)

6 oz uncooked linguine

½ cup crumbled feta cheese (2 oz)

2 cups cherry tomatoes, quartered, or coarsely chopped tomatoes

1 can (12 oz) water-packed white tuna, drained, flaked

2 tablespoons chopped fresh parsley


1 clove garlic, finely chopped

¼ teaspoon salt

1 In 3-quart saucepan, cook linguine to desired doneness as directed onpackage, omitting salt. Drain; return to saucepan.

2 Reserve 2 tablespoons of the feta cheese for garnish. Add remaining fetacheese and remaining ingredients to linguine; toss to mix. Sprinkle withreserved feta cheese.

1 Serving: Calories 380 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4g, Trans Fat 0g);Cholesterol 40mg; Sodium 550mg; Total Carbohydrate 41g (Dietary Fiber 3g); Protein 25g Exchanges:2½ Starch, ½ Vegetable, 2 Very Lean Meat, ½ Medium-Fat Meat, 1½ Fat Carbohydrate Choices: 3

Loaded Bacon, Cheddar and Basil Waffleswith Fresh Tomato Jam

PREP TIME: 20 Minutes • START TO FINISH: 1 Hour 25 Minutes •Makes 6 servings

Tomato Jam

6 medium plum (Roma) tomatoes, seeded, chopped

¼ cup granulated sugar

2 tablespoons white wine vinegar

2 tablespoons butter

1 to 2 teaspoons hot pepper sauce

½ teaspoon salt

Waffles2 cups Original Bisquick mix

1⅓ cups milk

1 egg

2 tablespoons olive oil

4 slices bacon, crisply cooked and crumbled

½ cup shredded Cheddar cheese (2 oz)

⅓ cup chopped fresh basil leaves

Fried egg, if desired

Additional fresh basil leaves, if desired

1 In 12-inch skillet, heat jam ingredients to boiling over medium-high heat.Reduce heat. Simmer uncovered about 30 minutes, stirring occasionally,until thickened. Keep warm.

2 Heat waffle maker. In large bowl, stir Bisquick mix, milk, egg and oliveoil until well blended; fold in bacon, cheese and chopped basil.

3 Pour ½ cup batter onto center of hot waffle maker; close lid. Cook 3 to 4minutes or until crisp and golden brown. Repeat with remaining batter. Topeach waffle with jam. Top with fried egg; garnish with additional fresh basil.

1 Serving: Calories 400 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 2g);Cholesterol 60mg; Sodium 960mg; Total Carbohydrate 41g (Dietary Fiber 2g); Protein 11g Exchanges:2 Starch, 1 Other Carbohydrate, ½ High-Fat Meat, 3 Fat Carbohydrate Choices: 3

Tip Waffle irons without a nonstick coating may needto be brushed with vegetable oil or sprayed with cookingspray before adding batter for each waffle.

Fish Fillets with Fresh Tomato Salsa


Potatoes1 lb fingerling potatoes, halved if necessary to make same size

1 teaspoon olive oil

1 teaspoon herbes de Provence

¼ teaspoon salt

Salsa1 cup diced tomato

2 tablespoons diced shallot


2 tablespoons lemon juice

⅛ teaspoon salt

Fish4 (4 oz) white fish fillets (mahimahi or cod)


½ teaspoon herbes de Provence

¼ teaspoon salt

Garnish¼ cup shredded fresh basil leaves

1 Heat oven to 425°F. Line 15 x 10 x 1-inch pan with foil. In large bowl,mix all potato ingredients; toss to coat. Spread in single layer on pan. Bake20 to 25 minutes or until potatoes are tender when pierced with fork.

2 Meanwhile, in medium bowl, mix all salsa ingredients; set aside.

3 Rub fish with 1 teaspoon of the oil, ½ teaspoon herbes de Provence and¼ teaspoon salt; set aside. In 10-inch nonstick skillet, heat remaining 1teaspoon oil over medium-high heat. Cook fish 4 to 5 minutes, or until itreleases easily from pan. Turn; cook 4 to 5 minutes longer or until cooked tointernal temperature of 145°F and fish flakes easily with fork.

4 Divide potatoes and fish among 4 plates. Top each piece of fish with

salsa and basil.

1 Serving: Calories 230 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 0.5g, Trans Fat 0g);Cholesterol 85mg; Sodium 480mg; Potassium 1110mg; Total Carbohydrate 23g (Dietary Fiber 3g);Protein 24g Exchanges: ½ Starch, 1 Other Carbohydrate, ½ Vegetable, 3 Very Lean Meat, ½ FatCarbohydrate Choices: 1 ½

Tips If you are using a thinner fish like tilapia insteadof cod or mahimahi, take care to reduce the cookingtime by about half.

If tomatoes are out of season, try substituting 1 cupdrained and rinsed diced tomatoes.

Breaded Chicken with Tomatoes


4 boneless skinless chicken breasts (1 lb)

½ cup panko crispy bread crumbs

¼ cup grated Parmesan cheese

½ teaspoon salt

¼ teaspoon pepper


3 large tomatoes, chopped (3 cups)

2 medium green onions, chopped (2 tablespoons)

1 clove garlic, finely chopped

1 tablespoon balsamic vinegar

1 tablespoon chopped fresh oregano leaves

1 Between pieces of plastic wrap or waxed paper, place each chickenbreast smooth side down; gently pound with flat side of meat mallet orrolling pin until about ¼ inch thick.

2 In shallow medium bowl or pie plate, mix bread crumbs, cheese, salt andpepper. Coat chicken with crumb mixture, pressing to coat well on bothsides.

3 In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Cook chicken in oil 6 to 10 minutes, turning once, until goldenbrown on outside and no longer pink in center. Remove chicken from skillet;cover to keep warm.

4 To skillet, add remaining 1 tablespoon oil, 2 cups of the tomatoes, theonions and garlic; cook and stir 2 minutes. Stir in vinegar; cook 30 secondslonger. Remove from heat; stir in remaining 1 cup tomatoes and theoregano. Serve over chicken. Garnish with additional fresh oregano sprigs, ifdesired.

1 Serving: Calories 350 (Calories from Fat 160); Total Fat 17g (Saturated Fat 3.5g, Trans Fat 0g);Cholesterol 75mg; Sodium 490mg; Total Carbohydrate 17g (Dietary Fiber 2g); Protein 30g Exchanges:½ Starch, ½ Other Carbohydrate, 4 Very Lean Meat, 3 Fat Carbohydrate Choices: 1

Tip Panko bread crumbs are coarser than regular bread

crumbs. With a bit of pressing, the coating sticks to thechicken on its own, making this chicken very crunchy,yet light too.

metric conversion guide

Note: The recipes in this cookbook have not been developed or tested usingmetric measures. When converting recipes to metric, some variations inquality may be noted.

VolumeU.S. Units Canadian Metric Australian Metric

¼ teaspoon 1 mL 1 ml

½ teaspoon 2 mL 2 ml

1 teaspoon 5 mL 5 ml

1 tablespoon 15 mL 20 ml

¼ cup 50 mL 60 ml

⅓ cup 75 mL 80 ml

½ cup 125 mL 125 ml

⅔ cup 150 mL 170 ml

¾ cup 175 mL 190 ml

1 cup 250 mL 250 ml

1 quart 1 liter 1 liter

1½ quarts 1.5 liters 1.5 liters

2 quarts 2 liters 2 liters

2½ quarts 2.5 liters 2.5 liters



WeightU.S. Units Canadian

MetricAustralianMetric

1 ounce 30 grams 30 grams

2 ounces 55 grams 60 grams

3 ounces 85 grams 90 grams

4 ounces (¼ pound) 115 grams 125 grams

8 ounces (½ pound) 225 grams 225 grams

16 ounces (1 pound) 455 grams 500 grams

1 pound 455 grams 0.5 kilogram

MeasurementsInches Centimeters

1 2.5

2 5.0

3 7.5

4 10.0

5 12.5

6 15.0

7 17.5

8 20.5

9 23.0

10 25.5

11 28.0

12 30.5

13 33.0

TemperaturesFahrenheit Celsius

32º 0º

212º 100º

250º 120º

275º 140º

300º 150º

325º 160º

350º 180º

375º 190º

400º 200º

425º 220º

450º 230º

475º 240º

500º 260º

recipe testing and calculatingnutrition information

RECIPE TESTING:

Large eggs and 2% milk were used unless otherwiseindicated.Fat-free, low-fat, low-sodium or lite products were notused unless indicated.No nonstick cookware and bakeware were used unlessotherwise indicated. No dark-colored, black or insulatedbakeware was used.When a pan is specified, a metal pan was used; a bakingdish or pie plate means ovenproof glass was used.An electric hand mixer was used for mixing only whenmixer speeds are specified.

CALCULATING NUTRITION:

The first ingredient was used wherever a choice is given,such as ⅓ cup sour cream or plain yogurt.The first amount was used wherever a range is given,such as 3- to 3½-pound whole chicken.The first serving number was used wherever a range isgiven, such as 4 to 6 servings.“If desired” ingredients were not included.

Only the amount of a marinade or frying oil that isabsorbed was included.

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Documents

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