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If you want to enjoy tasty winter comfort foods without guilt, try Joy Bauer's recipes for grilled cheese, spinach artichoke dip and cauiliflower Au Gratin.
Makes 2 servings
- 1/2 onion
- Minced garlic
- 2 slices whole-wheat reduced calorie bread
- 1 slice reduced-fat cheese
Liberally spray non-stick skillet with olive oil spray, add 1/2 onion (sliced thinly) and sauté (stirring frequently to avoid burning) for about 8-10 minutes, or until nicely caramelized. Add minced garlic clove and 2 cups (packed) thinly chopped kale to sauté pan and continue to cook, stirring frequently for an additional 2 minutes (or until kale has wilted down significantly).Toast 2 slices 100% whole-wheat reduced calorie bread (each slice should be ably 45 calories) bread for about 1-2 minutes per side in toaster oven. Remove. Divide kale and onion mixture evenly between the two slices of toasted bread. Add a slice of reduced-fat cheese (love pepper jack, but provolone worked really well too) on top of the veggie mixture and pop under broiler for 2 minutes or until cheese is ooey-gooey melty. Cut each slice in half and enjoy open-faced.
Makes 12 servings
- 2 heads cauliflower, sliced into 1/4-1/2 inch slabs
- 2 1/4 cups 1 percent milk
- 1 teaspoon soy sauce, reduced-sodium
- 1 teaspoon onion powder
- 1/2 teaspoon dried mustard
- 1/4 teaspoon paprika
- 1 bay leaf
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 3 drops hot sauce
- 1 tablespoon corn starch
- 10 ounces shredded reduced-fat sharp cheddar cheese
- 2 tablespoons whipped butter
- 1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees Fahrenheit. Spray two baking sheets with oil spray and lay cauliflower pieces in single layer. Place cauliflower in oven and roast for approximately 20 minutes. While cauliflower cooks, make the creamy sauce.Place 2 cups milk (reserve 1/4 cup), soy sauce, onion powder, dried mustard, paprika, bay leaf, salt, black pepper, and hot sauce in a large saucepan. Place over medium heat, and cook until mixture comes to a gentle simmer.In a small bowl or cup, mix cornstarch with reserved 1/4 cup milk. Then add to saucepan and mix to combine. Return to simmer and cook two to three minutes stirring occasionally. The mixture should thicken slightly. Remove saucepan from heat, discard bay leaf, add in cheddar cheese and continue stirring until melted and combined. Then stir in whipped butter.Coat a 9x12 baking dish with oil spray and line the bottom with a single layer of roasted cauliflower. Spoon 1 cup of cheesy sauce evenly over the cauliflower. Add another layer of cauliflower and pour on another cup of sauce. Finally, place remaining cauliflower on top as final layer, add the remaining sauce and sprinkle grated parmesan cheese on top. Place under the broiler uncovered for four to eight minutes — or until top is golden brown and the cheesy edges are bubbling (watch closely). Remove from oven and dig in!
Makes 12 quarter cup servings
- 10-ounce packet of frozen chopped spinach
- 3/4 cup light mayonnaise
- 1/2 cup grated Parmesan cheese
- One 14-oz can artichoke hearts (rinsed, drained, finely chopped)
- 2 scallions (finely chopped)
- 1/2 tsp salt
In a medium bowl, mix together one 10-ounce packet of frozen chopped spinach (thawed and drained), 3/4 cup light mayonnaise, 1/2 cup grated Parmesan cheese, one 14-oz can artichoke hearts (rinsed, drained, finely chopped), 2 scallions (finely chopped), 1/2 tsp salt. Mix thoroughly, spoon into a baking dish, bake for 25 minutes in 350 degree oven.