Saturday Recipes

I usually don't post here over the weekend, but I've decided to add a Saturday post this week. Here are six recipes to help you through the rest of the weekend, including Grilled Margherita Pizza and Strawberry Pie. Enjoy!

WORLD'S BEST SMOOTHIE

This recipe, as well as the next one (Pineapple Passion) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.

This one begins, “Slurp down this smoothie recipe at breakfast, and you’ll feel satisfied until lunchtime.”

Servings: 1

1 cup plain nonfat yogurt

1 banana

1/2 cup orange juice

6 frozen strawberries

Combine the yogurt, banana, juice, and strawberries for 20 seconds. Scrape down the sides and blend for an additional 15 seconds.

Nutrition Information: Calories: 300; Protein: 14 g; Carbs: 63 g; Fiber: 5 g; Sugar: 45 g; Total fat: 0.5 g; Saturated fat: 0 g; Sodium: 180 mg

PINEAPPLE PASSION

This recipe begins, “This decadently thick smoothie recipe is almost like drinking ice cream!”

Servings: 1

1 cup low-fat or light vanilla yogurt

6 ice cubes

1 cup pineapple chunks

Combine the yogurt and ice cubes. Blend, pulsing as needed, until the ice is in large chunks.

Add the pineapple and blend at “whip” speed until smooth.

Nutrition Information: Calories: 283; Protein: 13 g; Carbs: 53.5 g; Fiber: 2 g; Sugar: 48 g; Total fat: 3.5 g; Saturated fat: 2 g; Sodium: 167 mg

STRAWBERRY PIE

This yummy recipe was posted in the You Asked For It column in the Tampa Bay Times (formerly the St. Petersburg Times). It was sent in by Doris Wanamaker and is listed as “easy.” I’m listing it as yummy.

To view this on the Times website, click here.

4 to 5 heaping cups whole fresh strawberries (about 2 16-ounce containers)

1 1/2 tablespoons cornstarch

1 cup sugar

1 tablespoon butter

1 graham cracker crust

Whipped cream or topping for serving

Pour strawberries in a medium saucepan and mash lightly. Add cornstarch and sugar. Over medium heat, cook until thick, about 20 to 30 minutes. Stir often to prevent burning. Once thickened, add butter and stir until melted. Pour into pie crust; cool, and refrigerate until serving. Serve with Cool Whip or whipped cream.

STRAWBERRY RHUBARB CRISP

This is from The Food Network’s Ina Garten. I don’t know if you’ve ever watched her show, but I love it! Granted, as a vegetarian, I know I won’t try everything she makes, but I still love watching her show.

Total Time: 1 hr 25 minutes; Active: 25 minutes; Yield: 6 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/strawberry-rhubarb-crisp-recipe-1973658.

Ingredients

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)

4 cups fresh strawberries, hulled and halved, if large

1 1/4 cups granulated sugar

1 1/2 teaspoons grated orange zest

1 tablespoon cornstarch

1/2 cup freshly squeezed orange juice

1 cup all-purpose flour

1/2 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup quick-cooking (not instant) oatmeal, such as McCann's

12 tablespoons (1 1/2 sticks) cold unsalted butter, diced

Vanilla ice cream, for serving

Directions

Preheat the oven to 350 degrees F.

For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

GRILLED MARGHERITA PIZZA

This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.

To view this online, click here.

Ingredients

1 pound pizza dough (homemade or thawed from frozen)

1/2 cup all-purpose flour

1/2 cup fine to medium cornmeal

1 pound fresh mozzarella cheese, lightly salted

1 bunch fresh basil

2 cups pizza sauce

Preparation

Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.

For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]

Mix the flour and cornmeal together and set aside.

Slice mozzarella thinly, about 1/8” to 1/4” thick.

Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.

Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.

Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.

Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.

MONTEREY CHICKEN FAJITAS

This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”

Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.

To view this online, click here.

Ingredients

2 tablespoons vegetable oil

4 skinless, boneless chicken breast half (about 1 pound), cut into strips

1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)

1 medium onion, sliced (about 1/2 cup)

1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1/2 cup Pace® Chunky Salsa

8 flour tortillas (8-inch), warmed

1 cup shredded Monterey Jack cheese (about 4 ounces)

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.

Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.