Christmas Recipes: Baked Omelet

8 eggs1 cup milk1/2 teaspoon seasoning salt3 ounces cooked ham, diced1/2 cup shredded Cheddar cheese1/2 cup shredded mozzarella cheese1 tablespoon dried minced onionPreheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside. Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish. Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes. Amount Per Serving  Calories: 251 | Total Fat: 16.9g | Cholesterol: 373mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 251

Total Fat: 16.9gCholesterol: 373mgSodium: 591mgTotal Carbs: 4.7g    Dietary Fiber: 0.1gProtein: 19.9g VIEW DETAILED NUTRITION
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Healthy Dessert Recipes: Simple Baked Apples

6 apples - peeled, cored and sliced1/2 cup white sugar3 tablespoons all-purpose flour1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 cup raisins1/2 cup chopped walnuts1/2 cup whole milkPreheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray. Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture. Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving. Amount Per Serving  Calories: 136 | Total Fat: 3.8g | Cholesterol: 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 136

Total Fat: 3.8gCholesterol: 1mgSodium: 6mgTotal Carbs: 26.1g    Dietary Fiber: 2.4gProtein: 1.7g VIEW DETAILED NUTRITION
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Valentine's Day: Dinah's Baked Scallops | Submitted By: DEBNJAMES

20 buttery round crackers, crushedblack pepper to taste1 teaspoon garlic powder1 pound sea scallops, rinsed and drained1/2 cup butter, melted1/4 cup dry white wine1/2 lemon, juiced1 tablespoon chopped fresh parsley, for garnishPreheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish. In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops. Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley. Amount Per Serving  Calories: 431 | Total Fat: 31.5g | Cholesterol: 96mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 431

Total Fat: 31.5gCholesterol: 96mgSodium: 530mgTotal Carbs: 15.3g    Dietary Fiber: 1.1gProtein: 19.7g VIEW DETAILED NUTRITION
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Casserole Recipes: Celery Wine Baked Chicken | Submitted By: JENNIFER R

1 tablespoon butter1/4 cup sliced fresh mushrooms1 (10.75 ounce) can condensed cream of celery soup1/4 cup finely chopped celery1/2 cup sour cream1/4 cup green bell pepper, chopped1/4 cup dry white wine4 skinless, boneless chicken breast halves1 pinch paprika1 pinch garlic powder1 pinch ground black pepper2 teaspoons butter, dividedPreheat oven to 325 degrees F (165 degrees C). Heat 1 tablespoon butter in a small skillet over medium heat. Cook mushrooms in butter until soft. In a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and wine. Transfer to a 9x13 inch baking dish. Top with the chicken breasts. Season with paprika, garlic powder, and pepper. Top each breast with 1/2 teaspoon butter. Cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear. Amount Per Serving  Calories: 311 | Total Fat: 17.3g | Cholesterol: 101mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 311

Total Fat: 17.3gCholesterol: 101mgSodium: 707mgTotal Carbs: 8.6g    Dietary Fiber: 1gProtein: 26.9g VIEW DETAILED NUTRITION
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Reviewed on Aug. 18, 2005 by Kalnems    This was really good after I tweaked a few things. I cut out the mushrooms, and switched to light sour cream. I sauteed chopped celery, onion, green pepper and minced garlic before making the sauce. I also added all of the spices straight into the sauce rather than sprinkling on top of the chicken. I poured a bit of the sauce on to the bottom of the pan, put the chicken in, and then poured the rest over the top, and did not cover it. The sauce wasn't very watery that way, the chicken stayed moist, and it was pretty flavorful. Was this review helpful? [ YES ]
9 users found this review helpful This was really good after I tweaked a few things. I cut out the mushrooms, and switched to...

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Low-Calorie Recipes: Baked Acorn Squash with Apricot Preserves | Submitted By: EDITHPOOLE

1 acorn squash, halved and seededsalt to taste2 teaspoons butter3 tablespoons apricot preservesPreheat oven to 400 degrees F (200 degrees C). Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven. Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned. Amount Per Serving  Calories: 104 | Total Fat: 2.2g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Baked Acorn Squash with Apricot Preserves

Servings Per Recipe: 4

Amount Per Serving

Calories: 104

Total Fat: 2.2gCholesterol: 5mgSodium: 121mgTotal Carbs: 22.7g    Dietary Fiber: 1.9gProtein: 1.1g VIEW DETAILED NUTRITION
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Healthy Main Dish Recipes: Baked Spaghetti III | Submitted By: Weaam

1 pound spaghetti1/4 cup olive oil2 cloves garlic, minced3 onions, chopped1 tablespoon tomato paste1 teaspoon ground black pepper1 teaspoon ground cumin1 teaspoon dried thyme4 tomatoes, juiced1 cup water1/4 cup ketchup1 pinch salt2 cups shredded mozzarella cheese, divided1 (2 ounce) can black olives, drained1 green bell pepper, sliced in ringsPreheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, heat olive oil. Saute garlic and onions in oil until tender. Stir in tomato paste, black pepper, cumin, thyme, tomato juice, water, ketchup and salt. Reduce heat to low, and simmer 15 minutes. While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir the cooked pasta into the sauce. Stir in 1 cup of the shredded mozzarella. Pour all into a 9x13 inch baking dish. Top with the remaining mozzarella, sliced olives and bell pepper. Bake in preheated oven 20 to 30 minutes, until hot and bubbly. Amount Per Serving  Calories: 395 | Total Fat: 13.2g | Cholesterol: 18mg

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Low-Sodium Recipes: Baked Tomatoes Oregano | Submitted By: Michele O'Sullivan

4 large ripe tomatoes, sliced 1/4 inch thick1/8 cup grated Romano cheese1/2 cup fresh bread crumbs1 clove garlic, minced2 sprigs fresh parsley, choppedsalt and pepper to taste1/2 teaspoon dried oregano1 tablespoon olive oilPreheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray. Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil. Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted. Amount Per Serving  Calories: 110 | Total Fat: 5.4g | Cholesterol: 4mg

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I prepared these exactly as written, right down to the fresh bread crumbs. I did, however, ignore the baking time, as 20 minutes at 400 degrees is WAY too long! I baked these for 10 minutes at 350 degrees, then hit them with the broiler for a couple of minutes. Simply beautiful, delicious, fresh tasting, and a colorful addition to the dinner plate! You just can't go wrong with good, simple, fresh ingredients! Was this review helpful? [ YES ]
53 users found this review helpful I prepared these exactly as written, right down to the fresh bread crumbs. I did, however,...

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Diabetic Recipes: Baked Sweet Potato Sticks | Submitted By: Christine L.

1 tablespoon olive oil1/2 teaspoon paprika8 sweet potatoes, sliced lengthwise into quartersPreheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven. Amount Per Serving  Calories: 132 | Total Fat: 1.9g | Cholesterol: 0mg

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Low-Sodium Recipes: Robust Garlic Baked Chicken | Submitted By: Jennifer Goldberg

1 (3 pound) whole chicken1 cup unsalted butter, softened1 lemon3 tablespoons minced garlic5 cloves garlic1/4 cup chopped fresh rosemary5 sprigs fresh rosemarysalt to tasteground black pepper to taste1 teaspoon paprikaPreheat oven to 350 degrees F (175 degrees C). Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary. Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.) Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure. Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve. Amount Per Serving  Calories: 688 | Total Fat: 57.6g | Cholesterol: 214mg

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Reviewed on Dec. 15, 2003 by LARSENS    This recipe is wonderful, and as easy as baking a chicken normally is. It is nice, due to the nice medley of fresh herbs and lemon. One note, I didn't add all the butter mixture to the chicken, as it was quite a lot. Half of the mixture (with the full amount of herbs, just half the butter) works wonderfully as well. Or make the full batch, and use the rest of the herb butter for bread, etc. Additionally, I did not have kitchen twine, and so used dental floss (clean, of course!) and it worked perfectly! Not the quickest of recipes, it is a crowd pleaser. Was this review helpful? [ YES ]
30 users found this review helpful This recipe is wonderful, and as easy as baking a chicken normally is. It is nice, due to the... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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