Healthy, Tasty And Inexpensive Meals

Ellie Krieger Shows Off Healthy, Flavorful Food On The Cheap

(CBS) 
Pesto Potato Salad
Recipe courtesy of Ellie Krieger

Ingredients:
3/4 pounds small red potatoes
1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1/4 cup Basil Pesto, (you can use store-bought pesto, but a recipe follows if you prefer to make your own)
Salt and pepper

Method:
1. Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though but the skins remain intact. Set them aside until they are cool enough to handle.
2. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper to taste, and chill.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Inactive Prep Time: 10 minutes
Ease of preparation: easy

Nutritional Analysis Per Serving:
Calories 115
Total Fat 5 grams
Saturated Fat 1 gram
Protein 3 grams
Carbohydrates 16 grams
Fiber 2 grams


Basil Pesto
Recipes courtesy of Ellie Krieger

Ingredients:
1/4 cup pine nuts
1 clove garlic
3 cups fresh basil leaves, loosely packed
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1/4 cup olive oil
Salt and pepper

Method:
1. Toast the pine nuts in a dry pan over medium heat until fragrant and golden brown, stirring frequently, about 3 minutes.
2. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until blended well. Season with salt and pepper, to taste.

(Note: This recipe leaves you with extra pesto. I like to freeze leftovers in an ice cube tray.)


Ricotta Cheesecake with Fresh Strawberries
Recipe courtesy of Ellie Krieger

Ingredients:
Cooking spray
1 15-ounce container part-skim ricotta cheese
1/2 cup reduced fat sour cream
4 ounces Neufchatel cheese or reduced fat cream cheese, softened
3 large eggs
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1/4 teaspoon salt
1 pint fresh strawberries

Method:
1. Preheat oven to 325 degrees
2. Coat a 9-inch springform pan with cooking spray.
3. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, orange zest and salt. Process until well blended.
4. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool, then cover and chill in the refrigerator for at least three hours.
5. Before serving, top with sliced strawberries.

Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 55 minutes
Inactive Prep Time: 3 hours
Ease of preparation: intermediate

Nutritional Analysis Per Serving:
Calories 295
Total Fat 13 grams
Saturated Fat 8 grams
Protein 10 grams
Carbohydrates 36 grams
Fiber 3 grams