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In honor of the upcoming release of Disney/Pixar’s BRAVE, here are some delicious Scottish recipes in the theme of the film!
Scottish Eggs Recipe
Great Granny May Scott’s Cullen Skink Recipe
Now, who’s hungry?
“Like” BRAVE on Facebook: http://www.facebook.com/PixarBrave
BRAVE arrives in theaters everywhere on June 22nd!
Mother’s Day is a day when the first woman you fell in love with should be treated like a queen. Instead of scrambling for a last-minute gift this year, treat Mom to something homemade from the heart. To honor the woman who passed her culinary skills down to him, celebrity chef and author Rocco DiSpirito crafted an easy, low-calorie recipe, perfect for brunch on Mom’s big day.
Rocco’s Vanilla-Ricotta Stuffed Crepes With Orange-Maple Syrup are only 108 calories per portion (compared to the typical 300 calories). Now Mom can enjoy delicious, creamy crepes without the guilt!
Vanilla-Ricotta Stuffed Crepes With Orange-Maple Syrup
Courtesy of Rocco DiSpirito
–PREHEAT the oven to 350˚ F. Pour all but 2 teaspoons of the Natural Bliss in a small mixing bowl and whisk in the egg white powder until fully dissolved; set aside. In another bowl mix the ricotta cheese with the remaining 2 teaspoons of Natural Bliss and 1/4 teaspoon of the orange zest; set aside. With a sharp paring knife, cut the sections of orange flesh out from the white membrane that encases them in the orange. Place the orange sections, remaining 1/4 teaspoon orange zest and the pancake syrup in small microwave-safe bowl. Cover with plastic wrap and microwave on high until the mixture simmers, about 2 minutes. Carefully remove the plastic wrap on one side to vent but keep warm and set aside.
-SPRAY a 10-inch nonstick skillet for 1 second with cooking spray and place over medium heat. Pour one-fourth of the Natural Bliss and egg powder mixture into the warm pan and swirl the mixture so it forms a thin even layer on the bottom of the pan. Put it over the heat until you can see browning at the edges, about 20 seconds, and then place in the oven and bake about 30 seconds or until it has fully cooked. Pull the crepe out of the pan, cover with plastic wrap or parchment paper and set aside. Repeat these steps to make 3 additional crepes.
-PLACE a dollop of the ricotta mixture in the center of each crepe and spread it out evenly over the crepes. Fold crepes in half and then in half again and place one crepe each on four plates. Spoon the warm orange syrup over each crepe and garnish with mint leaves.
Per serving:
108 calories, 3.9 fat (2g sat, 0g mono, 0g poly), 17mg cholesterol, 157mg sodium, 12g carbohydrate, 1g fiber, 8g protein
Part 3 of 3 of the Weight Watchers Cheese Swap It Challenge has me making a quick and easy Chicken Mozzarella (chicken parm). Instead of using regular mozzarella cheese, I’m using Weight Watchers’ version that has less fat and less calories and is a shredded Italian blend of mozzarella, white cheddar, provolone, and parmesan. Check out my video.
Chicken Mozzarella
6 boneless, skinless chicken breasts
Shake and Bake chicken seasoning
1 1/2 cups of your favorite pasta sauce
1 1/2 cups Weight Watchers reduced fat, shredded, 4 cheese Italian blend
Coat chicken with Shake and Bake according to the directions on the box (simply moisten with water and shake with mix in bags provided). Lay them in a lightly greased 9X13 baking dish and cook for 20 minutes at 400 degrees. Heat sauce on medium for the last 5-8 minutes of chicken cooking time. Remove chicken from oven and top each breast with approximately 1/4 cup of pasta sauce. Sprinkle about 1/4 cup of cheese on each breast and place back in oven on broil for about 7-8 minutes or until cheese is melted and bubbly.
TOTAL POINTS: 7 per chicken breast
This was another homerun for my family! Truly there is no difference in taste when you choose Weight Watchers Cheeses over regular brands, so you feel good eating a lighter calorie cheese without the guilt!
I wrote this post as a part of series with Weight Watchers Cheese. Opinions are 100% my own. I was sent products to make the meals, a gift card to shop for ingredients, and electronics to produce the videos.
If you are looking for a little recipe inspiration for the big game this year, try adding olives to lighten up those calorie-laden Super Bowl snacks without giving up the flavor.
Here are a few great recipes that are perfect for game day. Enjoy!
Artichoke and Black Olive Dip
1 (7.5 oz.) jar marinated artichoke hearts, drained and diced
1/2 cup diced Lindsay Ripe Pitted or Lindsay Greek Kalamata Pitted Olives
1/2 cup diced plum tomatoes
1/4 cup shredded Asiago cheese
2 tablespoons light or regular sour cream
2 tablespoons light or regular mayonnaise
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
In a medium bowl, combine all ingredients; mix well. Cover and chill at least 30 minutes or up to 24 hours before serving. Serve with crackers or chips. Makes 6 (1/4 cup) servings.
Black Olive Bruschetta
1 container (6.5 oz.) Lindsay Re-closeables Pitted Ripe Olives, drained reserve container
1/4 cup drained finely chopped sun dried tomatoes packed in oil
2 tablespoons shredded (not grated) Parmesan or Asiago cheese
1 tablespoon extra-virgin olive oil or oil from sun dried tomatoes
1 clove garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Quarter or coarsely chop olives; place in a medium bowl. Add remaining ingredients; mix well. Return mixture to container; chill until serving time. Serve spooned over toasted French bread slices or pita or bagel chips.
Looking for something sophisticated? Try Gorgonzola and Pesto Stuffed Olives – they will be a delicious morsel for any cheese lover.
4 oz. light or regular cream cheese (do not use fat free)
3/4 cup crumbled gorgonzola or blue cheese
3 tablespoons pesto or sun dried tomato pesto
2 tablespoons minced fresh basil leaves (or 2 teaspoons dried)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (5.75 oz.) cans Lindsay Colossal Ripe Pitted Olives, drained
In bowl of food processor, combine cream cheese, gorgonzola, pesto, basil, salt and pepper; process until well combined. Transfer mixture to a 1-quart zip top plastic food storage bag. At this point, bag may be refrigerated up to 2 days.
To serve, cut a tiny end off food storage bag (no larger than 1/4 inch width). Place corner of bag as deep as possible inside each olive, gently squeeze bag filling olive and letting a small amount of mixture mound out of the top of the olive. Serve immediately or cover and chill up to 24 hours before serving. Makes 12 servings (about 2 dozen stuffed olives).
What’s your favorite dish using olives?
Information sent by Lindsay Olives.
One of my best girlfriends makes a spinach dip to die for, you can’t beat it and you can’t buy it in the store! I searched around to find one close to her recipe and adapted it to our tastes! Try it for your Super Bowl party! We had it for New Year’s Eve and it was a hit!
Super Bowl Spinach Dip
Mix together the leek soup mix, mayonnaise, sour cream, water chestnuts, frozen spinach in a bowl. I use slightly more sour cream than mayo as it’s creamier rather than oilier (just a personal preference).
Refrigerate for over 4 hours or overnight, it get’s better with time! Hollow out the inside of a round bread loaf and cube removed bread. Fill loaf with dip and slice the baguette thin, place around the bowl. I love the soft cubed bread as well as the crisper baguette for dipping, again a personal preference. You can easily cube up a second round bowl just for for dipping. Enjoy!
