BIGOVEN RECIPES

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OPTAVIA MINI MAC IN A BOWL - BIGOVEN.COM



OPTAVIA Mini Mac In A Bowl - BigOven.com image

"Big Mac Salad; 1 LEANER, 3 GREENS, 1 HEALTHY FAT, 3 CONDIMENTS, 1/2 SNACK"

Total Time 30 minutes

Prep Time 30 minutes

Yield 1

Number Of Ingredients 10

2 Tablespoons yellow or white onion diced
5 ounces 95-97% Lean Ground Beef
2 Tablespoons Wish-Bone Light Thousand Island Dressing
1/8 teaspoon White Vinegar
1/8 teaspoon Onion Powder
3 cups Romaine Lettuce shredded
2 Tablespooons Reduced-Fat Cheddar Cheese shredded
1 ounce Dill Pickle Slices
1 teaspoon sesame seeds
Cooking Spray

Steps:

  • "1. Heat a small, lightly greased skillet over medium-high heat. Add the onion & cook until fragrant, about 2-3 minutes. Add the beef and cook until fully browned. 2. Meanwhile, mix together the dressing, vinegar and onion powder. 3. To assemble: Top lettuce with the ground beef and sprinkle with cheese. Top with pickle slices. Drizzle with sauce, and sprinkle with sesame seeds."

Nutrition Facts : Calories 69 calories, FatContent 3.65931921268674 g, CarbohydrateContent 7.97999973514924 g, CholesterolContent 0 mg, FiberContent 4.00926707227998 g, ProteinContent 3.01935437265574 g, SaturatedFatContent 0.51561857727102 g, ServingSize 1 1 Serving (338g), SodiumContent 12.9319479146315 mg, SugarContent 3.97073266286926 g, TransFatContent 0.266402655979772 g

POTATO PAVE...THOMAS KELLER - BIGOVEN.COM



Potato Pave...Thomas Keller - BigOven.com image

"Truly one unique adaptation of the classic scalloped potatoes. I din't have any chives at the time so the picture does not reflect the chive version. But the main idea is there."

Total Time 2 hours 5 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 9

1 cup heavy cream
Coarse salt and freshly ground black pepper
3 pounds russet potatoes (three 1-pound potatoes if possibl
1 tablespoons unsalted butter softened
4 TBS unsalted butter cut in cubes
Canola oil
2 fresh thyme sprigs
2 cloves garlic, skin-on, lightly crushed
Minced fresh chives

Steps:

  • "Preheat oven to 350 degrees. Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices Toss potato slices in cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes. Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper. Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven. Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Place another loaf pan on top of the aluminum covered potatoes. Add some weights(such as a couple of cans) Let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days. To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes. Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side. Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve. Adapted from Thomas Keller Ad Hoc at Home as seen on Martha Stewart Show"

Nutrition Facts : Calories 155 calories, FatContent 16.6144290604706 g, CarbohydrateContent 1.37239918363414 g, CholesterolContent 59.4316666666667 mg, FiberContent 0.151325503921389 g, ProteinContent 0.893381176319256 g, SaturatedFatContent 10.3567837864522 g, ServingSize 1 1 Serving (272g), SodiumContent 41.2696140144257 mg, SugarContent 1.22107367971275 g, TransFatContent 0.897704712072821 g

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