I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, January 4, 2016

Spinach Calzone

3/4 cup 1% cottage cheese
½ cup low fat sour cream
1/4 cup (2 oz.) low fat cream cheese
3 T. grated fresh Parmesan cheese
1 (10 oz.) package frozen, chopped spinach, thawed, drained
and squeezed dry
1 (7 oz.) bottle roasted red bell peppers, drained & chopped
1 tsp. garlic powder
1/4 tsp. freshly ground pepper
1 (10 oz.) package refrigerated pizza crust
Cooking spray
1/4 cup (1 oz.) shredded part-skim mozzarella cheese
1/4 cup shredded reduced-fat sharp cheddar cheese
Italian herb pasta sauce (such as Muir Glen)

Preheat oven to 425 degrees. Combine first four ingredients; beat with a mixer at medium speed two minutes or until well-blended. Stir in spinach, peppers, garlic powder and black pepper. Unroll pizza crust onto baking sheet coated with cooking spray. Pat into a 14 x 10 inch rectangle. Spread spinach mixture over half of the crust, leaving a one inch border. Sprinkle cheeses over spinach. Fold dough over filling and press edges together. Bake 15 minutes or until browned. Cool on rack five minutes. Heat pasta sauce. Cut calzone into six squares and top with sauce. 6 servings. Calories 289 (30% from fat), fat 9.6 grams (sat 5 grams); fiber 2.8 grams.
at
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