" Miss Congeniality" Mealtime Makeovers

Thanks to Claud you won’t have to sacrifice taste and flavor in the New Year. Be sure to tune in as he shows Janet and Paul how to put a low-cal spin on some of their favorite dishes in “Mealtime Makeovers.”

For the Mozzarella:

  • 6 sheets frozen filo dough (also spelled phyllo or fillo), defrosted
  • 3 tablespoons extra virgin olive oil
  • 12 1-oz pieces goat mozzarella
  • 1-cup breadcrumbs
  • 1/4 cup finely shredded fresh basil
  • Whole fresh basil leaves for garnish
For the Marinara Sauce:
  • 1 28-oz can Italian plum tomatoes cut in quarters
  • 2 Tablespoons extra virgin olive oil
  • 3 anchovy filets, chopped
  • 2 cloves garlic, peeled and thinly sliced
  • Chopped parsley
Oven Fried Chicken:
  • 1 cup plain, low fat yogurt
  • 2 egg whites, beaten
  • 1 teaspoon hot pepper sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 3-4 pounds skinless chicken pieces (your choice)
  • 1/2 cup ground corn flakes or crispy rice cereal
  • 1/2 cup ground whole-wheat crackers
  • 3 tablespoons sesame seeds
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon granulated garlic
  • Olive oil cooking spray, as needed
Olive Oil-Garlic Mashed Potatoes:
  • 2 heads garlic
  • 2 Tablespoons olive oil
  • 1 1/2 tablespoons sea salt
  • 2 1/2 pounds Russet or Yukon gold potatoes, peeled and quartered
  • 1/2 cup low fat milk
  • Sea salt
  • Black pepper freshly ground, to taste

Directions
For the Mozzarella:
1. Place one piece of filo dough on a clean, dry surface. (Keep the remaining pieces covered with a damp cloth until use or they will dry out and crack.)

2. Cut the filo dough down the middle to make two pieces, 6-7 inches wide from the first sheet. Lay the strips side by side and brush both sides of each strip lightly with olive oil.

3. Sprinkle 1 tablespoon of breadcrumbs and ˝ teaspoon of basil evenly over the top of each strip. Center 1 piece of cheese at the end of the filo strip closest to you and roll up tightly. The filo-wrapped cheese should resemble a small cigar. Fold the ends under, sprinkle with breadcrumbs, and place on an ungreased baking sheet.

4. Repeat process for each piece of the remaining cheese. Bake at 375F for 10 minutes until cigars are hot and crispy. Serve with Marinara Sauce (recipe below).

For the Marinara Sauce:
1. Spread all sauce ingredients except the parsley on a large cookie sheet and roast for 30 minutes, stirring once or twice.

2. Transfer to the work bowl of a food processor or blender and give 3-4 short pulses to blend sauce. Place marinara sauce in a small bowl and set aside until needed. Garnish with chopped parsley right before serving.

Oven Fried Chicken:
1. Preheat oven to 400 degrees F. Lightly spray a baking sheet with olive oil or cut parchment paper to fit.

2. In a large bowl or plastic bag, combine the yogurt, egg whites, hot pepper sauce, mustard and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture. Refrigerate for 45 minutes.

3. While the chicken marinates, combine the ground cereal, crackers, sesame seeds, paprika, cayenne, and garlic in a shallow dish or casserole and set aside. One by one, press the cracker mixture onto the chicken pieces arrange the chicken pieces on the prepared baking sheet without touching each other and then spray lightly and evenly with the olive oil cooking spray.

4. Bake for 45 to 50 minutes until juices run clear when pierced with a fork. An instant read thermometer inserted into the thickest part of one of the pieces should read 155-160F.

Olive Oil-Garlic Mashed Potatoes:
1. Slice 1/4 inch off the top of the garlic heads, and place on a piece of foil. Drizzle cut side with olive oil, wrap well and bake 30-45 minutes at 400F until golden and softened. When cool to the touch, squeeze out the softened garlic into a small dish and set aside.

2. Combine remaining olive oil and milk and keep warm until use.

3. In a large pot, bring a gallon of water to a boil. Add the salt and potatoes and return to a boil. Reduce heat and simmer until tender, 15-20 minutes. Drain potatoes well and return to the warm pot over very low heat. Cook another minute or two, stirring constantly until all water has evaporated and they are completely dry.

4. Using an extruding potato masher (the kind with small holes) or a ricer, mash potatoes and reserved roasted garlic until almost smooth. Add the warm milk mixture and continue mashing to desired consistency.

Makes 4-6 servings



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