Tag Archives: thyme

Cauliflower Mash Recipe

Mashed Cauliflower is a great alternative to the fat and calories of mashed potatoes and a great way to get your children to eat more vegetables.

Cauliflower Mash
Serves 4
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
83 calories
12 g
8 g
3 g
5 g
1 g
225 g
169 g
5 g
0 g
1 g
Nutrition Facts
Serving Size
225g
Servings
4
Amount Per Serving
Calories 83
Calories from Fat 25
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 169mg
7%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
17%
Sugars 5g
Protein 5g
Vitamin A
2%
Vitamin C
169%
Calcium
7%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large head cauliflower, cut and trimmed
  2. 2 oz low-fat cream cheese
  3. 1 tsp fresh thyme leaves
  4. salt and pepper to taste
Instructions
  1. Cook cauliflower until tender. Drain water then add cream cheese, thyme, salt and pepper to taste. Whip with beaters or mash by hand then serve.
beta
calories
83
fat
3g
protein
5g
carbs
12g
more
Preston Cooks For You http://prestoncooks.com/

Eggplant Ratatouille Recipe

Eggplant Ratatouille
Serves 6
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
126 calories
10 g
0 g
9 g
2 g
1 g
170 g
34 g
6 g
0 g
8 g
Nutrition Facts
Serving Size
170g
Servings
6
Amount Per Serving
Calories 126
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 34mg
1%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
11%
Sugars 6g
Protein 2g
Vitamin A
11%
Vitamin C
31%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup olive oil, plus more as needed
  2. 1 1/2 cups small diced yellow onion
  3. 1 teaspoon minced garlic
  4. 2 cups medium diced eggplant, skin on
  5. 1/2 teaspoon fresh thyme leaves
  6. 1/2 teaspoon fresh oregano leaves
  7. 1 cup diced zucchini squash
  8. 1 cup diced yellow squash
  9. 1 1/2 cups halved Cherry Tomatoes
  10. 1 tablespoon thinly sliced fresh basil leaves
  11. 1 tablespoon chopped fresh parsley leaves
  12. 2 to 3 tablespoons balsamic vinegar
  13. Salt and freshly ground black pepper
Instructions
  1. Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant, oregano and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the zucchini and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, balsamic vinegar and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
Adapted from Food Network
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calories
126
fat
9g
protein
2g
carbs
10g
more
Adapted from Food Network
Preston Cooks For You http://prestoncooks.com/

Baked Lemon Chicken

Baked Lemon Chicken
Serves 4
Easy and delicious and it's gluten free!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
226 calories
2 g
96 g
12 g
27 g
6 g
111 g
656 g
0 g
0 g
4 g
Nutrition Facts
Serving Size
111g
Servings
4
Amount Per Serving
Calories 226
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 96mg
32%
Sodium 656mg
27%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
1%
Sugars 0g
Protein 27g
Vitamin A
6%
Vitamin C
7%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 boneless skinless chicken breasts, that have been pounded to even thickness
  2. 4 cloves garlic, peeled and minced
  3. 3 tablespoons melted butter
  4. 2 tablespoons freshly-squeezed lemon juice
  5. 1 teaspoon fresh thyme leaves
  6. 1 teaspoon Kosher salt
  7. 1/2 teaspoon freshly-cracked black pepper
  8. optional garnishes: fresh lemon slices, extra fresh thyme sprigs
Instructions
  1. Heat oven to 450°F.
  2. In a medium bowl, whisk together the garlic, melted butter, lemon juice, and thyme until combined. Set aside.
  3. Pour the melted butter mixture into the baking dish, and place the chicken breasts on top of it in an even layer. Use a pastry brush to brush the butter mixture all over the chicken breasts until they are completely coated on both sides. Then sprinkle each chicken breast evenly with a generous pinch of salt and pepper.
  4. Bake for 5 minutes. Then remove the pan from the oven and brush the chicken again thoroughly with the butter mixture. Bake again for 5 minutes, remove and brush. Bake again for 5-8* minutes, or until the chicken is cooked through and no longer pink. (So the chicken will bake for 15-18 minutes total. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. The FDA recommends 170°F.)
  5. *Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and extra browned on top. Keep a close eye on the chicken so that it does not overcook and/or burn.
  6. Once the chicken is cooked, remove the pan from the oven and brush the chicken thoroughly with the butter mixture once more. Loosely cover the pan with aluminum foil, and let the chicken rest for at least 5-10 minutes. Serve immediately, garnished with extra lemon slices and thyme sprigs if desired.
Adapted from Gimme Some Oven
beta
calories
226
fat
12g
protein
27g
carbs
2g
more
Adapted from Gimme Some Oven
Preston Cooks For You http://prestoncooks.com/