MINI SHORTCAKE PAN RECIPES

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ONE-PAN PASTA: MINI MEATBALLS WITH ORECCHIETTE AND ...



One-Pan Pasta: Mini Meatballs with Orecchiette and ... image

John asked for wedding soup without the soup, and Rach delivered big time with less broth, more pasta + mini meatballs all in just one pan.

Provided by Rachael Ray

Number Of Ingredients 24

5 tablespoons EVOO
2 small or 1 medium onion
finely chopped
4 cloves garlic
grated or finely chopped
1 cup fresh breadcrumbs or panko
1/3 cup milk
1 pound ground beef
pork and veal mix or beef and pork
Salt and pepper
1 egg
1 cup grated Parmigiano-Reggiano cheese
plus some to pass at table
A handful of parsley
finely chopped
1/8 teaspoon freshly grated nutmeg
2 teaspoons lemon zest
1 teaspoon fennel pollen or fennel seeds
½ teaspoon red pepper flakes or ground pepperoncini
2 quarts chicken or beef stock or mix (1 quart each)
1 pound orecchiette pasta
1 large bunch escarole
chopped
The juice of the zested lemon

Steps:

  • Heat a large nonstick skillet with 2 tablespoons EVOO over medium heat, add the onions and garlic and cook until softened, 4 to 5 minutes, then cool
  • Listicle: Rachael Ray 12
  • 5-Inch Deep Frying Pan with Helper Handle Soak bread with milk
  • Place meat in bowl
  • Add moist bread, season with salt and pepper and add half the onions and garlic, egg, cheese, parsley, nutmeg, lemon zest, fennel pollen or seeds and red pepper
  • Combine the meatball mixture and roll 1-inch balls
  • Add the remaining EVOO to pan over medium-high heat and brown the small meatballs (do this in 2 batches, if necessary, depending on the size of the pan, removing the browned ones to tray or platter)
  • With all the meatballs in the pan, add stock and bring to a boil
  • Add pasta and cook at a low simmer until al dente
  • Wilt in the greens and add the juice of the lemon that has been zested
  • Serve with more cheese to pass

SKINNY STRAWBERRY SHORTCAKE SQUARES - RECIPES & COOKBOOKS



Skinny Strawberry Shortcake Squares - Recipes & Cookbooks image

This fresh summertime favorite is made easier using Bisquick™, and this version has 67% less fat and 29% fewer calories than the original recipe.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 15

Number Of Ingredients 12

3 cups Bisquick™ Heart Smart™ pancake & baking mix
1 cup sugar
2 tablespoons canola oil or 1/4 cup unsweetened applesauce
1 cup fat-free (skim) milk
2 teaspoons vanilla
1 whole egg
1 egg white
6 cups sliced fresh strawberries
2 tablespoons sugar
2 tablespoons water
1 teaspoon lemon juice
1 container (8 oz) Cool Whip lite frozen whipped topping or Cool Whip fat-free frozen whipped topping, thawed

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In medium bowl, mix strawberries, 2 tablespoons sugar, the water and lemon juice. Cover; refrigerate 30 minutes to 1 hour.
  • To serve, cut cake into squares; place on individual dessert plates. Top each serving with strawberries and whipped topping.

Nutrition Facts : Calories 230 , CarbohydrateContent 41 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 25 g, TransFatContent 0 g

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