Teach every child about food | Jamie Oliver



5 Ted Allen Recipes Under 300 Calories

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Courtesy of Ted Allen
Dutch Baby Pancakes with Fresh Berries
1/2 cup blueberries
1/2 cup blackberries
1/2 cup raspberries
3 tablespoons maple syrup
6 large eggs
1 cup whole milk or low fat
1 cup all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
2 tablespoons I Can't Believe It's Not Butter!® Original Spread
Pre-heat oven to 450 degrees.
In a bowl combine the berries and the maple syrup. Let them macerate while you make the pancake.
In a large mixing bowl beat the eggs until well mixed and frothy. Add the milk and combine. Slowly beat into the egg mixture the flour, vanilla and lemon zest. The batter should have the consistency of thick cream. Place the 2 tablespoons of I Can't Believe It's Not Butter!® Original Spread in a 10 inch oven proof skillet and put into the oven for 4-5 minutes until melted. Remove the skillet from the oven and pour in the batter. Place back into the oven and bake 20 minutes or until golden and puffed. Cut into quarters and serve with berries on top.
Calories per serving: 230
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Courtesy of Ted Allen
Garlicky Chicken Breast Sandwich with Aioli
1 tablespoons fresh ginger finely chopped
1/8 cup scallions finely chopped
1/2 tablespoon low sodium soy sauce
Fresh ground pepper to taste
3/4 pound boneless skinless chicken breast (slice into quarters)
Non-stick cooking spray for the grill pan
8 large garlic cloves with skin on 1 tablespoon dijon mustard
2 tablespoons Country Crock® Original room temp + 1 tablespoon melted
2 tablespoons chopped parsley 1(8 oz.) multigrain baguette sliced lengthwise and cut into quarters, ends removed
In a mixing bowl combine ginger, scallions, soy and pepper. Add the chicken breast to marinate while making the spread for the baguette.
To make the spread place the unpeeled garlic cloves to a dry skillet over medium high heat. Roast the garlic and turn the cloves as the skin chars for 7-8 minutes. Transfer to a bowl and peel when the garlic is cool. In a food processor place the peeled garlic, 2 tablespoons of Country Crock® Original and mustard. Process until smooth. Add the chopped parsley. Place a grill pan over medium high heat and spray with cooking spray. Add the chicken and grill 3-4 minutes on each side until done. Remove and place on a plate. Spread the remaining melted 1 tablespoon of Country Crock® Original on the baguette and grill until toasted about 2 minutes. Spread each sliced baguette with 1 teaspoon of the garlic spread and 2-3 pieces of the grilled chicken. Top with field greens and sliced tomato.
Calories per serving: 290
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Courtesy of Ted Allen
Stuffed Chicken with Goat Cheese and Crispy Bread Crumbs
3 ounces goat cheese at room temp
4 tablespoons chopped mixed herbs: (parsley 1.5 tablespoon; thyme 1 tablespoon; basil 1.5 tablespoon)
2 tablespoons of milk Fresh ground black pepper to taste
4 pieces boneless skinless chicken breast
4 teaspoons Country Crock® Spreadable Sticks
1 teaspoon whole grain mustard
1/2 cup panko bread crumbs
Pre-heat oven to 375 degrees.
In a bowl mix together the goat cheese, milk, herbs and pepper. Combine until smooth. With a sharp knife make a slit lengthwise in each chicken breast to form a small pocket. Stuff each breast with 2 generous teaspoons of the cheese mixture and place on a non-stick baking sheet. In another bowl mix together the Country Crock® Spreadable Sticks and mustard. Spread over the tops of the chicken and then top with 2 tablespoons of bread crumbs. Season with black pepper and place in the oven. Bake for 20-25 minutes or until bread crumbs are golden.
Calories per serving: 260
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Courtesy of Ted Allen
Coffee Infused Chocolate Cupcakes
1 1/4 cup all-purpose flour
3/4 cup unsweetened cocoa, sifted
1/3 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup warm brewed coffee
8 tablespoons I Can't Believe It's Not Butter!® All-Purpose Sticks, melted & cooled
1 tablespoon vanilla extract
2 large eggs
Powdered sugar
Fresh fruit: strawberries, blueberries and raspberries (12 each)
Pre-heat oven to 350 degrees. Line a 12 hole-muffin pan with paper cupcake liners.
In a bowl, mix together the flour, cocoa, sugar, baking powder and salt. In a separate bowl, mix together the warm coffee (warm water can be a substitute for the coffee), melted I Can't Believe It's Not Butter!® All-Purpose Sticks, vanilla and egg. Add the wet ingredients to the dry and mix to combine. Fill the cupcake liners 3/4 the way full and bake 15-20 minutes or until toothpick comes out clean. Cool before frosting. Top cupcakes with powdered sugar and fresh fruit.
Calories per serving: 140
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image
Courtesy of Ted Allen
Coffee Infused Chocolate Cupcakes with Frosting
For another delicious dessert option, make the Coffee-Infused Chocolate Cupcakes and top with a sea-salt frosting.
4 tablespoons I Can't Believe It's Not Butter!® All-Purpose Sticks, room temp
1 cup powdered sugar
1 tablespoons milk
1 tablespoons dark brown sugar
1/2 teaspoon flakey sea salt for sprinkling
1 cup fresh raspberries
2 tablespoons sugar
In a mixer with a paddle attachment, place the I Can't Believe It's Not Butter!® and beat on medium speed until light and fluffy. Slowly add the powdered sugar and beat until smooth. In a small bowl combine the dark brown sugar and milk until it dissolves. Add it to the mixer and beat slowly until combined. In a blender combine the raspberries and sugar until puréed. Place into a small bowl. Ice each cupcake with a tablespoon of frosting, sprinkle with salt and drizzle a teaspoon of raspberry sauce. Frosting recipe can be doubled for larger amount of frosting on the cupcakes.





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Date: 14.12.2018, 11:18 / Views: 63484