Monthly Archives: February 2012

Baked Chocolate and Banana Ravioli

I’ve been very good (and very disciplined) on my diet but since it’s Valentine’s Day, I think it’s okay to splurge a little and have something chocolatey, don’t you think?  I found a recipe for a fried version of Chocolate and Banana Ravioli on Food Network’s website so I decided to adapt it to something a little healthier.  These Baked Chocolate and Banana Ravioli are baked, not fried, and include nothing else but chocolate-hazelnut spread, bananas, and walnuts.  Simple.  Since bananas are already naturally sweet, I didn’t see any reason to include additional sugar.  These have a yummy banana flavor and the Nutella is creamy and rich making these taste decadent without being terribly fattening.  If you don’t like Nutella, you could easily swap it out with your favorite chocolate chips or regular peanut-butter.  Eat these as-is, with a little bit of chocolate or caramel dipping sauce or a light dusting of powdered sugar.

Baked Chocolate and Banana Ravioli (makes 16 ravioli)

Recipe adapted from Food Network

  • 1 medium banana
  • 1/3 cup chopped walnuts
  • 1/3 cup Nutella
  • 16 wonton wrappers
  • non-stick spray

The ingredients:

Cut up the banana into small pieces or mash it in a bowl.

Add in chopped walnuts.

Lay out a wonton on a flat surface.  Place one teaspoon of chocolate-hazelnut spread into the center of the wonton.

Add one teaspoon of the banana mixture into the center of the wonton.

Using your finger or a pastry brush, brush the edges of the wonton with water.  Fold one corner over to the opposite corner and press the edges together.

Place ravioli on a parchment-lined baking sheet coated with non-stick spray.  Spray the tops of each ravioli with non-stick spray also and bake in a 350ºF oven for 11 minutes until golden brown.

Tandoori-Spiced Chicken

Intimidated by Indian food or never tried it before?  Maybe you should try this chicken dish: Tandoori-Spiced Chicken.  Tandoori chicken is a common Indian dish made of chicken coated in a spicy yogurt marinade.  This is a great dish to try if you are at all interested in trying Indian food but you just can’t bring yourself to try curry yet.  There is no curry in this recipe but instead has other spices common in Indian cooking.  This marinade is made of Greek yogurt (the recipe calls for 2% reduced-fat yogurt but I used non-fat yogurt), onion, ginger, cumin, red pepper, turmeric and garlic.  The chicken marinates for 2 hours and is then broiled until it’s perfectly cooked.  This chicken is spicy, flavorful and perfect if you are watching your carbs (or even if you aren’t).

The ingredients:

In a large zip-top bag (like a freezer bag), combine yogurt, onion, ginger, canola oil, spices, and garlic.

Add in the chicken breasts and zip the bag closed.  Massage the bag so that all of the chicken is coated in the marinade.  Refrigerate for 2 hours.

Remove chicken from the bag and place on a baking sheet coated with non-stick spray.  Sprinkle chicken with salt and place into the lower part of the oven set to broil.  Bake chicken for 20 minutes, flipping after 10 minutes.  Make sure chicken is fully cooked to 165°F to 170°F.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine 

Moroccan-Spiced Oranges

I tend to eat fruit salads faster than I can gobble up whole fruit so when I had a bundle of oranges left in my fridge, I found this recipe for Moroccan-Spiced Oranges. Now, I’ll be honest, the “Moroccan-spiced” is nothing more than cinnamon. Cinnamon with oranges? Yep. Typically, you only think of cinnamon pairing well with apples but I’m here to tell you that cinnamon with oranges is pleasantly surprising. I don’t know what it is but something about the warmth of the cinnamon contrasting against the citrus of the oranges really tastes refreshing. Crunchy sliced almonds and silky chopped dates round out this salad which would be great as a dessert if you are trying to keep things light. Even if you aren’t sure about this recipe, grab the cinnamon next time you peel an orange. You just might like it.

The ingredients:

Combine orange wedges, slivered almonds, dates, powdered sugar, lemon juice, and cinnamon in a bowl. Mix well.

Chill for 20 minutes. Serve alone or with yogurt or ice cream.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Cooking Light Magazine

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