Recipes for Healthy Living

Burgandy Pork Tenderloin

2008-10-05T00:13:00.000-07:00

INGREDIENTS :

2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix

DIRECTIONS :

Preheat oven to 350 degrees F (175 degrees C).
Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
Bake in the preheated oven for 45 minutes.
When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

Chicken Satay

2008-10-05T00:03:00.000-07:00

INGREDIENTS :

2 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed

DIRECTIONS :

In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
Preheat a grill to high heat.
Weave the chicken onto skewers, then grill for 5 minutes per side.

Thai Spiced Barbecue Shrimp

2008-10-04T23:53:00.000-07:00

INGREDIENTS :

3 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon brown sugar
2 teaspoons curry paste
1 pound medium shrimp - peeled and deveined

DIRECTIONS :

In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.
Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.

Rosted Vegetable Medley

2008-10-04T22:22:00.000-07:00

INGREDIENTS :

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

DIRECTIONS :

Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
Place the yams, parsnips, and carrots onto the baking sheets.

Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.

Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Egg-Free Low-Fat Oatmeal Cookies

2008-10-04T22:09:00.000-07:00

.
INGREDIENTS :

1/4 cup packed brown sugar
1/4 cup white sugar
3/4 cup applesauce
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup rolled oats
1/2 cup raisins
1/2 cup chopped walnuts (optional)

DIRECTIONS :

1. Preheat oven to 350 degrees F ( 175 degrees C ). Grease a cookie sheet.

2. In a medium bowl, stir together the brown sugar, white sugar, and applesauce. Sift together the flour, baking powder, salt, and cinnamon; stir into the applesauce mixture. Add the rolled oats, raisins and chopped nuts (if desired); stir until combined.

3. Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes in the preheated oven. Allow cookies to cool slightly before removing from the baking sheet.

Healthy Banana Cookies

2008-10-04T22:01:00.000-07:00

INGREDIENTS :

3 ripe bananas
1 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract

DIRECTIONS :

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.

3. Bake for 20 minutes in the preheated oven, or until lightly brown.

Mixed Berries Smoothie

2008-10-04T21:48:00.000-07:00

INGREDIENTS :

1/2 cup vanilla soy milk
1/2 cup orange juice
1/4 cup wheat germ
2 cups frozen mixed berries

DIRECTIONS :

In a blender, combine soy milk, orange juice, wheat germ and frozen berries. Blend until smooth. Pour into glasses and serve.
Use any frozen berries you like.

Strawberries Cream Shake

2008-10-04T21:44:00.000-07:00

INGREDIENTS :

2 1/2 cups strawberry ice cream
2/3 cup whipped cream
1 cup sliced strawberries
1/4 cup whipped cream
2 strawberries, thinly sliced

DIRECTIONS :

Place the ice cream, 2/3 cup whipped cream, and 1 cup strawberries into a blender. Blend until well combined. Pour the strawberry shake into two glasses, top each shake with 2 tablespoons whipped cream and 1 sliced strawberry.

Raspberry Lemonade

2008-10-04T21:35:00.001-07:00

INGREDIENTS :

1 (12 fluid ounce) can frozen raspberry lemonade concentrate
3 cups water
3/4 teaspoon lime juice
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 cup crushed ice
1 cup fresh raspberries, garnish
1 cup fresh mint, garnish

DIRECTIONS :

In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.

Veggie Burger Delight

2008-10-04T21:26:00.000-07:00

Ingredients :

1 (15.5 ounce) can garbanzo beans, drained and mashed
8 fresh basil leaves, chopped
1/4 cup oat bran
1/4 cup quick cooking oats
1 cup cooked brown rice
1 (14 ounce) package firm tofu
5 tablespoons Korean barbeque sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 teaspoon garlic powder
3/4 teaspoon dried sage
2 teaspoons vegetable oil

Directions :

In a large bowl, stir together the mashed garbanzo beans and basil. Mix in the oat bran, quick oats, and rice; the mixture should seem a little dry.
In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain of the water, and repeat the process until there is hardly any water worth pouring off. It is not necessary to remove all of the water. Pour the barbeque sauce over the tofu, and stir to coat.
Stir the tofu into the garbanzo beans and oats. Season with salt, pepper, garlic powder, and sage; mix until well blended.
Heat the oil in a large skillet over medium-high heat. Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. Serve as you would burgers.

Pork, White Bean & Kale Soup

2008-08-06T09:19:00.000-07:00

1 tablespoon extra-virgin olive oil
1 pound pork tenderloin, trimmed and cut into 1-inch pieces
3/4 teaspoon salt
1 medium onion, finely chopped
4 cloves garlic, minced
2 teaspoons paprika, preferably smoked
1/4 teaspoon crushed red pepper, or to taste (optional)
1 cup white wine
4 plum tomatoes, chopped
4 cups reduced-sodium chicken broth
1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
1 15-ounce can white beans, rinsed

* * * * * * * * * *

1. Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pan.
2. Add onion to the pan and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
3. Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.

Grilled Shrimp Cocktail

2008-08-06T09:10:00.000-07:00

- 4 medium yellow tomatoes (1 pound), seeded and finely chopped
- 1 yellow bell pepper, finely chopped
- 1 medium cucumber, peeled, seeded and finely chopped
- 1 stalk celery, finely chopped
- 1/2 small red onion, finely chopped
- 2 tablespoons minced fresh chives
- 2 tablespoons white-wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- Several dashes hot sauce, to taste
- 1 pound raw shrimp (21-25 per pound), peeled and deveined
- 2 cloves garlic, minced
- 2 tablespoons minced fresh thyme

* * * * * * * * *

1. Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.
2. Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.
3. Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip). Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.

Sesame Carrots

2008-08-06T09:02:00.000-07:00

2 cups baby carrots
1 tablespoon toasted sesame seeds
Pinch of dried thyme
Pinch of kosher salt

Toss carrots with sesame seeds, thyme and kosher salt in a small bowl.

* * * * * * * * * *

NUTRITION INFORMATION:
Per serving: 33 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 8 g carbohydrate; 1 g protein; 2 g fiber; 72 mg sodium; 220 mg potassium.

Juicy Fruits Salad

2008-08-06T08:35:00.000-07:00

INGREDIENTS

1 (15 ounce) can pineapple chunks with juice
1 apple - peeled, cored and diced
1 orange - peeled, diced and juice reserved
1 banana, sliced
1 cup seedless green grapes, halved

DIRECTIONS

In a large bowl, toss together the pineapple, apple, orange, banana and grapes. Add the juice from the pineapple and orange and let chill until serving.

Chicken Quesadills

2008-08-06T08:26:00.000-07:00

INGREDIENTS

1 pound skinless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

DIRECTIONS

Preheat the broiler. Grease a baking sheet.
Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Grilled Chicken & Nectarine Salad

2008-03-30T02:48:00.000-07:00

2/3 cup pecan halves
2 quarts salad greens (8 oz.), rinsed and crisped
1/4 cup vegetable oil
1/4 cup walnut oil (or more vegetable oil; see "Nut Oils on Salad," below)
1/4 cup white wine vinegar
4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed
Salt and pepper
2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced
5 ounces fresh chèvre (goat cheese), crumbled

* * * * * * *

1. Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.

2. Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside.

3. Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin if desired.

4. Slice chicken across the grain 1/2 inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste.

Nut Oils on Salad: A drizzle of walnut, hazelnut, or almond oil makes a salad dressing--like the one in this salad--rich and interesting. Until recently, though, nut oils have generally been imported and pricey. Now, less expensive oils pressed from Western nuts are joining imports in grocery stores.

Nut oils are good for your heart, as well as your salads. Almond and hazelnut oils are rich in monounsaturated fats, and walnut oil supplies omega-3 fatty acids. Refrigerate nut oils after opening; they turn rancid quickly at room temperature.

Family Potato Salad

2008-03-30T02:43:00.001-07:00

4 pounds baking potatoes (8 large)
3 hard-cooked eggs, grated
1 cup mayonnais
1 tablespoon spicy brown mustard
1 1/2 teaspoon salt
3/4 teaspoon pepper
.

* * * * * * * * * *
Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.

Stir together potato and egg.

Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.

Red Potato Salad: Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.

Potato Salad with Sweet Pickle: Add 1/3 cup sweet salad cube pickles to potato mixture.

Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.

Light Potato Salad: Substitute 1 cup low-fat mayonnaise.

Shrimp Salad with Cilantro

2008-03-30T02:35:00.000-07:00

Dressing:
1/2 cup vegetable broth
1 1/2 teaspoons cornstarch
3 tablespoons fresh lime juice
2 teaspoons extravirgin olive oil
3/4 teaspoon sugar
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black peppercorns

Salad:
1 pound medium shrimp, cooked and peeled
1 1/2 cups julienne-cut yellow squash
1 1/2 cups julienne-cut zucchini
1 1/2 cups cherry tomatoes, halved
1 cup fresh corn kernels (about 2 ears)
2 tablespoons minced fresh cilantro
.

* * * * * * * *
To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns). Cool.

To prepare salad, combine shrimp and remaining ingredients in a large bowl. Add dressing mixture to shrimp mixture, tossing well.

Caribbean Grilled Scallop Salad

2008-03-30T02:30:00.001-07:00

12 large sea scallops (about 1 1/2 pounds)
2 teaspoons fish rub, divided (such as Emeril's)
Cooking spray
5 (1/2-inch) slices fresh pineapple
4 cups gourmet salad greens or mixed salad greens
4 cups torn Boston lettuce (about 2 small heads)
1/3 cup diced peeled avocado
2 tablespoons mango chutney
2 tablespoons fresh lime juice
2 teaspoons olive oil

* * * * * * * *

Prepare grill to high heat.

Pat scallops dry with a paper towel. Sprinkle 1 1/2 teaspoons fish rub evenly over scallops. Coat scallops with cooking spray. Place scallops on grill rack; grill 3 minutes on each side or until done. Remove scallops. Add pineapple to grill rack; grill 2 minutes on each side. Remove pineapple from grill; chop pineapple.

Combine salad greens, lettuce, pineapple, and avocado in a large bowl.

Chop large pieces of chutney. Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl. Add dressing to salad, and toss well. Place 1 1/2 cups salad into each of 4 bowls. Arrange 3 scallops over each salad.

Lemon Blueberry Muffins

2008-03-30T02:24:00.001-07:00

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
1/2 cup powdered sugar

* * * * * * * *

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.

Grilled Chicken & Red Pepper Sandwich

2008-03-30T02:18:00.000-07:00

1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomato halves
3 tablespoons chopped red onion
3 tablespoons chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6-ounce) jar marinated artichoke hearts, undrained
3/4 cup (3 ounces) feta cheese, crumbled and divided

* * * * * * * * * *
Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to 3/4-inch thickness using a meat mallet or rolling pin.

Combine juice, mustard, oil, marjoram, thyme, 1 garlic clove, and chicken in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add remaining 4 garlic cloves, onion, sugar, fennel, crushed red pepper, and salt, and sauté 1 minute. Add roasted bell peppers; cook 5 minutes or until onions are tender, stirring frequently. Stir in vinegar and black pepper.

Prepare grill to medium-high heat.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Cool slightly; cut chicken into slices.

Spread cut sides of bread evenly with mayonnaise. Arrange cheese on bottom half of bread. Arrange chicken and pepper mixture over cheese. Top with top half of bread; press lightly.

Place stuffed loaf on grill rack; grill 3 minutes on each side or until cheese melts. Cut into quarters.

Mediterranean Orzo Salad Vinaigrette

2008-03-30T02:11:00.000-07:00

Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.

Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.

Beef, Orange, and Gorgonzola Sandwiches

2008-03-30T01:56:00.000-07:00

2 tablespoons cider vinegar
1 1/2 teaspoons extra virgin olive oil
1/2 teaspoon grated orange rind
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh orange sections (about 2 oranges)
4 (2-ounce) Italian or French rolls
2 cups thinly sliced Basic grilled Flank Steak
1 cup bagged prewashed baby spinach
1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese
.
* * * * * * * * * *

Combine first 5 ingredients, stirring with a whisk.

Pat orange sections dry with a paper towel. Slice each roll in half. Layer bottom of each roll with 1/2 cup Basic Grilled Flank Steak, 1/4 cup baby spinach, 1 tablespoon cheese, and 1/4 cup orange sections. Drizzle each serving with about 2 teaspoons vinaigrette; top with top halves of rolls. Wrap in aluminum foil or wax paper; chill.

Grapefruit Brulee

2008-03-30T01:15:00.001-07:00

Go beyond orange juice and boost your daily dose of vitamin C with great-tasting recipes featuring strawberries, papaya, broccoli and bell peppers.

2 grapefruit
1/4 cup packed light brown sugar
1/2 cup nonfat Greek-style yogurt

* * * * * * * * * *

1. With a sharp knife, cut both ends off grapefruit. Set grapefruit on end on a flat surface and, following the shape of the fruit, cut away and discard peel. Cut sections out from the fruit, leaving the membrane behind.

2. Preheat broiler. Arrange grapefruit sections in 4 shallow ovenproof dishes (such as individual gratin dishes). Sprinkle with brown sugar. Broil until sugar melts and darkens, about 5 minutes (watch carefully). Serve warm, with dollops of yogurt.

Tangerine Mashed Sweet Potatoes

2008-03-14T08:40:00.001-07:00

4 pounds sweet potatoes
1 stick butter, at room temperature
1/3 cup orange liqueur
Grated zest of 2 oranges
1/2 cup tangerine juice
1/4 cup firmly packed light brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
.
* * * * * * * *

Scrub potatoes and place in a large saucepan, add water to cover. Bring to boiling over medium heat, lower heat. Simmer 1/2 hour or until just tender, drain. Peel when cooled. Preheat oven to 350 degrees. Butter a 6 cup baking casserole dish. Place potatoes in large bowl, mash with potato masher. Add butter, orange liqueur, tangerine zest and juice, brown sugar, cinnamon and ginger. Beat until smooth with an electric beater. Spoon into baking dish. Bake 1/2 hour until top is golden.

Apple-Maple Ham

2008-03-14T08:33:00.000-07:00

1 (4 pound) bone-in country-style ham
3 cups apple cider or juice
1/2 cup brown sugar
1 Tablespoon apple pie spice
1/2 cup maple syrup
3 medium apples, peeled, cored and thinly sliced
1 medium onion, peeled, cored and thinly sliced

* * * * * * * *

Score ham through fat layer on all sides in a cris-cross pattern. Place in a 6-quart crock-pot. In a large bowl combine remaining ingredients and pour over ham. Cook on low heat setting for 8-10 hours or on high for 4-5 hours. To serve remove ham from crock pot to a platter, ladle off any excess fat drippings from top of cooking liquid, and serve ham with remaining sauce.

Country Ginger Pears

2008-03-14T08:27:00.000-07:00

5 pounds firm, ripe pears
1/2 cup slivered lemon rind
12 cups water
1 tbsp cracked ginger
1/2 tsp salt
3 pounds light brown sugar
1/3 cup fresh lemon juice

* * * * * * * *

Peel, core and quarter pears and place into a 5 quart saucepan. Boil lemon rind in water 10 minutes, drain and discard water. Add rind to pears. Tie ginger in a cheesecloth sachet and add pears with remaining ingredients. Simmer 1 hour or until pears are soft and transclucent, stirring frequently. Remove cheesecloth and serve.

Brandy Pumpkin Bread

2008-03-14T08:24:00.000-07:00

1-1/2 cups flour
1-1/4 tsp baking soda
1 15-oz can pumpkin
2 eggs
1 cup sugar
1/2 cup cooking oil
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla
1/2 tsp orange flavoring
1/2 tsp rum flavoring
1/2 tsp brandy flavoring

* * * * * * * *.

Mix flour & baking soda; set aside. Mix all other ingredients; beat well. Add flour mixture slowly, beating at low just until combined. Pour into 4 greased mini-loaf pans or one large greased loaf pan. Bake at 350 degrees about 40 minutes for mini-loaf pans; about 1 hour for large loaf pan.

Sweet Pumpkin Soup

2008-03-14T08:19:00.000-07:00

1 Tbsp vegetable oil
1 Tbsp unsalted butter
3 leeks, white part only, thinly sliced
15 oz can pumpkin puree
32 oz carton vegetable broth
Pinch ground cloves
1 Tbsp ground cinnamon
1 tsp ground ginger
1/4 cup brown sugar
Salt to taste

* * * * * * * * *
Heat oil and butter together in a medium saucepan over low heat. Add sliced leeks (white part only) and saute gently until leeks are soft. Add pumpkin puree and spices, stir until well mixed, then while stirring, pour in vegetable broth. Add sugar slowly while stirring. (You may want more or less sugar depending on your taste preferences - so taste as you go along.) Bring to a low boil then lower to a simmer for 10 minutes. If desired pour a tsp or so of cream or half and half into bowl before ladeling in soup and add a dash of cinnamon.

Sicilian Garlic Spaghetti

2008-03-14T08:06:00.001-07:00

1/2 pound of spaghetti
1 pound of Roma tomatoes
3 cloves of garlic
Basil leaves
Salt and black pepper
1/2 cup of olive oil
Grated pecorino-romano cheese
Garlic bread

* * * * * * * *
Put 6 cup of water to boil. Add the spaghetti and cook for 8 to 10 minutes or just until tender. Meanwhile in the blender, blend together roma tomatoes, garlic, basil, salt, pepper and olive oil until smooth. Drain pasta well and add the garlic-tomato sauce. Sprinkle with pecorino cheese. Serve pasta with garlic bread.

Sunny Lemon Lentil Soup

2008-03-14T07:58:00.001-07:00

1/4 cup olive oil
1/2 cup finely diced carrots
1/2 cup finely diced celery
3/4 cup finely diced yellow onion
1/4 cup finely diced yellow pepper
1 tbsp finely crushed garlic
6 cups chicken stock or broth
1-1/2 cups orange lentils
1 smoked turkey leg
2 bay leaves
4 fresh sage leaves or 1 tsp dried sage
1/2 cup finely diced smoked turkey meat from above leg
1/4 cup fresh squeezed lemon juice
salt and pepper to taste

* * * * * * * *
In a large soup pot, heat oil over medium heat. Add carrots, celery, onion, peppers and cook until onion is tender. Add garlic and cook another minute. Add stock or broth and lentils, bring to a boil, and reduce to simmer. Add turkey leg, bay leaves, and sage. Simmer for at least one hour or until lentils are fully cooked. Remove turkey leg and let cool. Once cooled, remove meat from bone and finely dice. Measure 1/2 cup meat and put back into soup. Add lemon juice and season with salt and pepper to taste.

Chicken Carbonara Soup

2008-03-14T07:51:00.000-07:00

8 slices cooked bacon, chopped
2 eggs
1 cup cooked spaghetti broken into smaller pieces
4 tablespoons extra virgin olive oil
1 cup diced cooked chicken breast
1/2 cup frozen peas, thawed and drained
3 green onions, thinly sliced
3/4 cup low fat whipping cream
1 1/2 cups low sodium chicken stock
3 oz Parmesan cheese, shaved
1 teaspoon minced garlic
1 tablespoon fresh chopped parsley
2 teaspoons ground pepper

* * * * * * * *
In medium skillet cook bacon over medium heat until crisp. Remove and drain well on a paper towel. In a large bowl beat two eggs until frothy. Cook spaghetti until al dente and drain. Pour into bowl of eggs and immediately begin tossing, the heat will cook the eggs. Toss with 1 tbsp olive oil to prevent sticking. In a large sauce pan heat 3 tablespoons of olive oil. Add chicken, peas, onions and cook for a few minutes. Slowly add heavy cream stirring. Slowly add chicken stock stirring again. Heat for another five minutes under low heat careful not to boil. Add cheese, spaghetti mixture, bacon, garlic, parsley and pepper mixing all ingredients heating until cheese has melted.

Crock-Pot Stuffed Peppers

2008-03-14T07:43:00.001-07:00

6 green sweet peppers
1/2 medium onion
1 pound lean ground beef
1 package chicken flavored rice and vermicelli mix (Rice-a-Roni)
1 cup frozen corn
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded mozzarella cheese (low moisture, part skim) (4 ounces)
Nonstick cooking spray
1 8-oz can tomato sauce

* * * * * * * *
Wash green peppers and cut tops off. Clean out seeds from inside of peppers. Chop the tops of the peppers and set aside. Chop the onion. Saute ground beef in skillet until lightly brown. Drain off grease. Add beef back to skillet and saute with chopped onions and chopped pepper tops until peppers start to soften. In medium bowl, add Rice-a-Roni, beef mixture, corn, Worcestershire sauce, salt, pepper, and cheese. Mix well. Scoop mixture evenly into the six peppers. Lightly coat the inside of the crock pot with cooking spray for easy cleanup. Place the filled peppers in the slow cooker. Pour the tomato sauce evenly over the peppers. Cook for 6 to 8 hours on low-heat setting or 3 to 4 hours on high-heat setting.

Twice-Baked Potatoes

2008-03-14T07:37:00.000-07:00

6 baking potatoes
1 container light sour cream
1 stick margarine (with 1/3-less fat, if desired)
1 bag shredded sharp cheddar cheese
1 lb bacon
1 bunch green onions, thinly sliced
1 tsp salt
1 tsp pepper

* * * * * * * *
1. Wrap potatoes separately in foil and bake in oven at 375 degrees for 1 hour.

2. While potatoes are baking, cook bacon until crisp. Drain and set aside.

3. Melt butter in mixing bowl, add sour cream and green onion. Mix together.

4. Remove cooked potatoes from oven, leave foil around potatoes and cut each potato in half length-wise.

5. Scoop out potato "meat" leaving just enough in the shell to keep the shell intact.

6. Place potato "meat" in mixing bowl with margarine and sour cream. Using hand mixer, mix together.

7. Crumble bacon and add to mixture.

8. Mix in about half of the bag of shredded cheese.

9. Add salt and pepper.

10. Scoop mixture back into potato shells. Top with remaining cheese; place back in the oven for 10-15 minutes--or until cheese on top is melted.

Pita Sandwich

2008-03-14T07:31:00.000-07:00

If you like sandwiches, this blend of a Moroccan sauce with raisins, walnuts, and ground beef on a pita give the word sandwich a whole new meaning.

1 lb ground beef
1 16 oz can whole kernel corn
1/3 cup raisins
1/3 cup coarse chopped walnuts
1 tbsp Moroccan harissa hot chili paste
1/2 tsp salt
1 tbsp honey
2 cups water
Pita bread
(optional) plain yogurt for garnish

* * * * * * * *
Brown and crumble ground beef in large skillet. Add corn, raisins, and walnuts; mix well over medium low heat. Add water, honey, salt and harissa, mix well. Bring to a boil, reduce heat and simmer gently until all water is absorbed and meat is tender. Serve in warmed pita pockets, garnish with yogurt if desired.

Salmon Stakes & Grapefruit

2008-03-14T07:09:00.000-07:00

If you like salmon, try this tasty recipe with grapefruit added. This is a healthy and easy way to eat right.

1 tbsp olive oil
1 1/2 cup finely chopped onions
1 cup fresh grapefruit juice and segments
6-ounce boneless, skinless salmon steaks
Fresh grapefruit segments for garnish

* * * * * * * *
Heat olive oil in large nonstick skillet over medium heat. Add onions and cook until tender. Place salmon and grapefruit juice with segments in pan. Cover and simmer over low heat for 6-8 minutes or until fish is cooked to taste. Serve salmon with pan sauce, garnished with grapefruit segments.

Italian Mozzarella Tomatoes Salad

2008-03-14T07:04:00.000-07:00

8 oz package buffalo mozzarella, packed in brine
2 tbsp olive oil
1.5 tbsp balsamic vinegar
Dash of salt and pepper
2 crushed garlic cloves
1 tsp herbs de Provence or dried basil
Fresh basil leaves chopped
5 1/4 tsp Dijon mustard
1 4 oz container grape or small cherry tomatoes

* * * * * * * *
Make dressing by blending mustard, vinegar, oil, seasoning and herbs. Add drained mozzarella balls and tomatoes. Add to a decorative earthen ware plate and serve as a side dish, salad or appetizer.

Notes: Add three basil leaves on top as garnish. Great with red wine and crusty French bread.

Mediterranean Meatball

2008-03-11T09:15:00.000-07:00

1 1/2 pounds ground beef or lamb
5 onions finely chopped
2 eggs
Salt and pepper to taste
1 slice bread soaked in water and drained
1/2 cup oil
1/4 cup raisins
1/2 cup water
1 Tablespoon cinnamon
2 Tablespoons honey

* * * * * * * *

In medium bowl mix together the meat, one chopped onion, eggs and bread. Season with salt and pepper. Form into small balls. Heat 1/4 cup oil in a skillet over medium-high heat and saute the meatballs until browned. Remove from pan and set aside. In large saucepan heat remaining oil and fry onions until golden. Add meatballs, raisins, cinnamon, honey and water. Bring to a boil and reduce heat and simmer for about one hour, check seasoning and add salt and pepper before serving.

Healthy Crab Bisque

2008-03-11T09:10:00.000-07:00

3 Tbsp extra virgin olive oil
1 Tbsp butter
1 yellow onion, chopped (1 1/2 cups)
2 celery stalks, chopped (1 cup)
2 carrots, chopped (1 cup)
4 cloves garlic, chopped
2 ears fresh corn, kernels cut off (2 cups)
1/2 small head cabbage, chopped (4 cups)
2 1/2 tsp kosher salt
1 1/4 tsp fresh ground black pepper
2 cups water
3 bay leaves
1 lemon, zest and juice
2 6.5 oz cans of chopped clams
1 large ripe tomato, chopped (1 cup)
1 15 oz can garbanzo beans
3 Tbsp fresh basil, chopped
3 cups fat free half & half
1 cup shaved parmesan reggiano cheese + extra for garnish
1 cup dry sherry
1 lb can lump crab meat (such as Phillip's)
10 sprigs flat leaf parsley, chopped
10 dashes cayenne pepper

* * * * * * * *
In a large (5+ quart), heavy stock pot add olive oil, heat to medium-high, then add the butter and onion, stir.
When the onion just begins to caramelize, add celery, carrots, and garlic and cook (stirring occasionally) for 10 minutes.
Stir in the corn, cabbage, 1 1/2 tsp kosher salt, and fresh ground black pepper and continue cooking (stirring occasionally) 5-10 minutes.
Add water, bay leaves, lemon zest and juice, clams and juice, tomato, garbanzo beans (with liquid), and basil. Cover, bring to a light boil, then reduce heat to medium-low and simmer for 30 minutes. Remove and discard the bay leaves.
Ladle vegetables into a blender (and stock in batches, filling not more than half full). Puree (2-3 minutes on high) into a smooth silky bisque, adding the half and half as needed. Place completed batches into a second stock pot and in the final batch to be blended, add the shaved parmesan cheese and remaining half and half.
Set over low heat, add 1 tsp kosher salt (if needed), 2/3 cup sherry and crab meat (shredded). Set over low heat for up to 1 hour or until ready to serve To serve, ladle bisque into bowls, drizzle with sherry, add parsley, a light shave of parmesan, and a dash of cayenne pepper. Serve with a garlic parmesan crostini.

Fruity Sangria Salad

2008-03-11T09:06:00.000-07:00

2 cups cubed honeydew melon
2 cups cubed cantaloupe melon
2 nectarines, (peeled, if desired) pitted and sliced
3 medium Granny Smith apple, cored and diced
2 1/2 cups seedless green grapes
1 tablespoon lemon juice
1 cup reduced-calorie whipped topping
1 teaspoon grated lime zest
Simple Syrup:
1-inch piece fresh gingerroot, peeled
1 regular lime, quartered
1/3 cup Splenda Non-Calorie Sweetener
1 1/4 cups water
1/2 cup white wine or sparkling white wine

* * * * * * * *
Prepare simple syrup (below) and let cool. In large bowl combine melon cubes, nectarines, apples, grapes and lemon juice. Pour cooled syrup over fruit and stir lightly to combine. Chill for 1-2 hours. Serve in bowls with a dollop of reduced-calorie whipped topping and lime zest. Simple syrup: Combine all ingredients in non-reactive saucepan. Over medium heat, stir until sweetener is dissolved, about 3-4 minutes. Discard ginger and limes. Let cool and set aside.

Charred Romaine Salad

2008-03-11T09:02:00.001-07:00

1/3 cup olive oil
1 tablespoon sugar substitute

1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pint cherry tomatoes
2 shallots, halved lengthwise and peeled
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1 3/4 cups olive oil
4 romaine hearts
1 tablespoon olive oil
salt and pepper to taste
Optional: toasted sesame seeds

* * * * * * * *
Preheat oven to 375 degrees F. Mix olive oil, sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in bag, seal, and shake to coat. Arrange coated tomatoes on 13 x 9 x 2 glass baking dish. Roast tomatoes uncovered in oven stirring occasionally, about 45 minutes. Remove from heat, and let cool. In a blender or food processor, finely chop shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken mixture. Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper. Place romaine hearts on grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing. Sprinkle with sesame seeds.

Berry Topped Cupcake

2008-03-11T08:56:00.000-07:00

1 pkg 2 layer size white cake mix
1 cup fat free milk
1 pkg 4 serving size Jello vanilla flavor fat free sugar free instant reduced calorie pudding and pie filling
8 oz Cool Whip Lite whipped topping, thawed
24 small strawberries, stems removed and each cut into 5 slices
1/2 cup blueberries

* * * * * * * *
Prepare cake batter as directed on package for reduced fat cupcakes. Spoon evenly into 24 paper lined medium muffin cups. Bake as directed on package. Cool 10 minutes and remove from pans to wire racks. Cool completely. Pour milk into large bowl. Add dry pudding mix and beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread tops of cupcakes with pudding mixture. Arrange 5 of strawberry slices on top of each cupcake to resemble a star. Fill centers of stars with blueberries. Store in refrigerator.

Note : These cupcakes are as healthy as cupcakes can get. The topping is a fat free pudding mixture and fresh fruit.

Baked Pork Chops In A Burgundy Sauce

2008-03-11T08:52:00.001-07:00

3 or 4 boneless pork chops
1 Tbsp butter
1 large onion, chopped
1 1/2 cups sliced mushrooms
1 Tbsp flour
Salt and pepper to taste
3/4 Cup burgundy wine
Cooked rice
.

* * * * * * * *

Cook chops in butter in skillet just until browned on both sides. Remove from skillet and place in a baking dish. Saute onions and mushrooms in skillet drippings. Sprinkle with flour, salt and pepper. Blend in wine; cook and stir until thickened and bubbly. Pour over chops; cover with foil. Bake at 350 degrees for 50 to 60 minutes or until tender. Serve with hot cooked rice.

Beef Stew

2008-03-11T08:49:00.001-07:00

1 lb beef stew meat, cut in cubes
1 lb baby carrots
4-5 medium potatoes
1 medium onion
2 pkgs McCormick Brown Gravy
1 pkg McCormick Beef Stew seasoning
.

* * * * * * * *

Peel and chop potatoes and onions. Place meat and vegetables in crock pot. Cover with water and stir in seasoning and gravy mix. Cook covered on high heat setting for 4 to 6 hours, or on low for 8 to 12 hours.

Colorful Jimbalaya

2008-03-11T08:45:00.001-07:00

1/2 lb keilbasa
1 cup chopped chicken
2 Tbsp oil
2 cup chopped onion
2 cloves minced garlic
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1 large orange bell pepper, chopped
2 cup chopped tomatoes
1/2 tsp sugar
2 tsp chopped fresh thyme (or 1 t dry)
2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp salt
1 cup rice
1 1/2 cup chicken stock
1 lb of medium shrimp, peeled and deveined
3 Tbsp fresh parsley, chopped

* * * * * * * *

Saute keilbasa and chicken in a dutch oven until brown. Remove and set aside. Add oil to pot and cook the onions and garlic over medium heat until tender. Add the peppers, tomatoes, sugar, thyme, chili powder, and cayenne. Simmer over low heat for 15 minutes. Slice the keilbasa and add to the pot with the chicken and rice. Stir in the chicken stock and heat to boiling. Reduce heat, cover and simmer until the the rice is tender (about 30 minutes). Stir in the shrimp and cover, cooking about 5 minutes more until the shrimp turns pink and the stock is completely absorbed. Stir in the parsley and adjust seasons just before serving.

Individual Chicken Pizzas

2008-03-11T08:36:00.000-07:00

1 can refrigerated biscuits, uncooked
1 cup corn meal
1/4-1/2 cup vegetable cream cheese
2 cups frozen chopped broccoli
1/4 cup diced tomato
5 oz can chunk chicken breast in water
Dried oregano, optional
1 cup shredded mozzarella cheese

* * * * * * * *

Preheat oven per biscuit can directions. Sprinkle countertop with corn meal.

Roll each individual biscuit out to approximately 3-4 inches round on top of corn meal, but do not flip over.

Place each rolled biscuit on a large baking sheet and cook per package directions. Set oven to 400 degrees. Allow biscuits to cool slightly.

Top each biscuit with cream cheese, chopped broccoli, tomato, and chicken. If desired, sprinkle with dried oregano to taste.

Cover each biscuit with mozzarella cheese. Bake for 10 minutes or until cheese has melted.

Notes: These quick and easy to hold pizzas are healthy and fun. Change up the veggies for variety or to suit the little one's taste.

Peppercorn Steaks

2008-03-11T08:33:00.000-07:00

5 tsp whole peppercorns
4 rib-eye steaks (6 oz. each)
3 TBSP vegetable oil
3 tsp butter
2 TBSP chopped green onion
1/2 C dry white wine or chicken broth
1/2 C whipping cream

* * * * * * * *

1. Crush peppercorns w/a mallet or heavy saucepan. Press crushed peppercorns evenly over both sides of each steak. Heat oil in a large skillet over med-high heat until almost smoking

2. Add steaks to skillet. Cook for 3 min. per side for med. Remove steaks to a serving platter; keep warm. Drain fat from skillet. Add 2 tsp butter and green onions to skillet.

3. Saute green onions over med. heat until tender, about 4 min. Add broth. Simmer over low heat, stirring frequently, for about 5 min. or until liquid is absorbed.

4. Stir whipping cream into skillet. Simmer, stirring continually, w/a wire whisk for 1 min. Add remaining butter, whisk until melted. Pour sauce over steaks. Serve immediately.

Grilled Chicken with Sweet Corn & Black Bean

2008-03-11T08:27:00.000-07:00

2 large ears of fresh (white) sweet corn, peeled
1 15 oz can of black beans, rinsed and drained
2 large tomatoes, diced (about 2 cups)
2 Haas avocados, peeled, seeded and cut into 1/2-inch pieces
1/3 cup finely chopped red onions
2 Tablespoons chopped fresh cilantro
2 Tablespoons extra-virgin olive oil
1 Tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoons fresh ground pepper
Chicken:
4 skinless, boneless chicken breast halves (about 6 oz each), flattened to an even thickness
1 Tablespoon olive oil
1 teaspoon Creole seasoning

* * * * * * * *

Bring a medium saucepan of water to a boil. Add the corn and simmer until tender, about 4-5 minutes. Drain.

When cool enough to handle, cut the kernels from the ears and place in a medium bowl.

To the corn, add the black beans, tomatoes, avocados, onions, cilantro, olive oil, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of the pepper.

Toss to combine and set aside.

Preheat grill to medium heat. Lightly brush the chicken breasts with the olive oil and season each side evenly with creole seasoning and remaining salt and pepper.

Grill (or broil) for 10 minutes or until done, turning once.

Serve on plate with large portion of relish on top.

Notes: You will love this recipe. Contrasting flavors make for a very interesting meal to share with your family and friends.

Skinny Mashed Potatoes

2008-03-11T08:14:00.000-07:00

3 1/2 cups Chicken Broth

5 large potatoes, cut into 1" pieces (about 7 1/2 cups)

Generous dash ground black pepper
.

* * * * * * * *

Place broth and potatoes in saucepan. Heat to a boil. Cover and cook over medium heat 10 min. or until tender. Drain, reserving broth.
Mash potatoes with 1 1/4 cups broth and pepper. Add additional broth, if needed, until desired consistency.

Baked Shrimp or Fish

2008-03-11T07:40:00.000-07:00

1/4 cup Crisco® Oil

1 1/2 pounds peeled and deveined shrimp (see Note), or fish fillets cut into 1-1/2 inch pieces

1 tablespoon jarred minced garlic (or 2 large garlic cloves, peeled and minced)

1/2 tsp. salt

1/4 tsp. ground black pepper to taste

1/2 cup Italian-seasoned bread crumbs

3 tbsp. chopped fresh parsley Lemon wedges (optional)

* * * * * * * *

1) Heat oven to 475ºF.

2)Pour Crisco Oil into a 13 x 9 x 2-inch ovenproof baking dish. Add shrimp. Sprinkle with garlic, salt and pepper. Toss with bread crumbs and parsley.

3)Bake shrimp at 475ºF for 5 minutes. Turn gently with slotted spatula. Bake 3 to 5 minutes, or until pink and bread crumbs are brown. Serve immediately, with lemon wedges, if desired.

* TIP: Shrimp that is already peeled and deveined can be found at many fish counters or frozen. If using shell-on shrimp, add 15 to 20 minutes to the preparation time. The dish can be prepared up to the cooking a few hours in advance, and refrigerated, tightly covered.
For a light, tasty entree, serve shrimp or fish over your favorite pasta. Toss with fresh tomatoes, garlic and a dash of Crisco Oil.

Tuna Noodle Casserole

2008-03-11T07:29:00.000-07:00

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)1/2 cup milk

2 tbsp. chopped pimentos (optional)

1 cup frozen peas

2 cans (about 6 oz. each) tuna, drained and flaked

2 cups hot cooked medium egg noodles

2 tbsp. dry bread crumbs

1 tbsp. butter or margarine

`
* * * * * * * *

1) Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400°F. for 20 min. or until hot. Stir.

2) Mix bread crumbs with butter and sprinkle on top. Bake 5 min.

Mock Risotto

2008-03-08T06:24:00.000-08:00

1 tablespoon extra-virgin olive oil
1 medium onion, diced
1/4 teaspoon salt
2 cups instant brown rice
4 cloves garlic, chopped
2 1/2 cups vegetable or reduced-sodium chicken broth
1 pound asparagus, trimmed and cut into 1/4-inch pieces
1 red bell pepper, finely diced
1 cup frozen peas, thawed
4 ounces reduced-fat cream cheese (Neufchatel)
1/2 cup grated Asiago or Parmesan cheese, plus more for passing, if desired
1/4 cup minced chives or scallion greens

* * * * * * * *

1. Heat oil in a large nonstick skillet over medium-low heat. Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.

2. Remove cover and spread asparagus and bell pepper on top of the simmering rice—do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.

3. Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. Stir in 1/2 cup Asiago (or Parmesan). Serve topped with chives (or scallions) and additional grated cheese.

Almond-Crusted Chicken Strips

2008-03-08T06:10:00.001-08:00

Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 egg whites (see Ingredient note)
1 pound chicken tenders

* * * * * * * *

1. Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.

2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

3. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.

4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Vegetable Lover's Chicken Soup

2008-03-08T06:03:00.000-08:00

1 tablespoon extra-virgin olive oil
8 ounces chicken tenders, cut into bite-size chunks
1 small zucchini, finely diced
1 large shallot, finely chopped
1/2 teaspoon Italian seasoning blend
1/8 teaspoon salt
2 plum tomatoes, chopped
1 14-ounce can reduced-sodium chicken broth
1/4 cup dry white wine
2 tablespoons orzo or other tiny pasta, such as farfelline
1 1/2 cups packed baby spinach

* * * * * * * *

1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.

2. Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.

Oven-Poached Salmon Fillets

2008-03-08T02:35:00.001-08:00

1 pound salmon fillet, cut into 4 portions, skin removed, if desired
2 tablespoons dry white wine
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons finely chopped shallot (1 medium)
Lemon wedges for garnish

* * * * * * * *

1. Preheat oven to 425°F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.

2. Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.

3. When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.

Pasta & Bean Soup

2008-03-08T02:30:00.000-08:00

4 14-ounce cans reduced-sodium chicken broth
6 cloves garlic, crushed and peeled
4 4-inch sprigs fresh rosemary or 1 tablespoon dried
1/8-1/4 teaspoon crushed red pepper
1 15 1/2-ounce or 19-ounce can cannellini (white kidney) beans, rinsed, divided
1 14 1/2-ounce can diced tomatoes
1 cup medium pasta shells or orecchiette
2 cups individually quick-frozen spinach (6 ounces) (see Ingredient note)
6 teaspoons extra-virgin olive oil (optional)
6 tablespoons freshly grated Parmesan cheese

* * * * * * * *

1. Combine broth, garlic, rosemary and crushed red pepper in a 4- to 6-quart Dutch oven or soup pot; bring to a simmer. Partially cover and simmer over medium-low heat for 20 minutes to intensify flavor. Meanwhile, mash 1 cup beans in a small bowl.

2. Scoop garlic cloves and rosemary from the broth with a slotted spoon (or pass the soup through a strainer and return to the pot). Add mashed and whole beans to the broth, along with tomatoes; return to a simmer. Stir in pasta, cover and cook over medium heat, stirring occasionally, until the pasta is just tender, 10 to 12 minutes.

3. Stir in spinach, cover and cook just until the spinach has thawed, 2 to 3 minutes. Ladle the soup into bowls and garnish each serving with a drizzle of oil, if desired, and a sprinkling of Parmesan.

Variation: Substitute chickpeas (garbanzo beans) for the cannellini beans; use a food processor to puree them.

Pumpkin Burger

2008-03-08T02:21:00.000-08:00

6 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
1/2 cup finely chopped red or green bell pepper
1/2 cup fresh or frozen corn
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
Fresh Tomato Salsa, optional (recipe follows)
1/2 cup canned unseasoned pumpkin puree
1/2 cup shredded Monterey Jack or Cheddar cheese
1/2 cup toasted wheat germ
1/2 cup fine dry breadcrumbs
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Freshly ground pepper to taste
6 8-inch flour tortillas (soft-taco size)
2 cups shredded lettuce

* * * * * * * *
1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes.

2. Meanwhile, prepare Fresh Tomato Salsa, if using.

3. Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.

4. Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)

5. Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce and Fresh Tomato Salsa, if desired.

Bean Bolognese

2008-03-08T02:11:00.000-08:00

INGREDIENTS

1 14-ounce can salad beans or other beans (see Tip), rinsed, divided
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1/2 cup chopped carrot
1/4 cup chopped celery1/2 teaspoon salt
4 cloves garlic, chopped
1 bay leaf
1/2 cup white wine
1 14-ounce can diced tomatoes
1/4 cup chopped fresh parsley, divided
8 ounces whole-wheat fettuccine
1/2 cup freshly grated Parmesan cheese

DIRECTIONS

1. Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.

2. Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes (with juices), 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.

3. Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.

4. Remove the bay leaf from the sauce. Divide the pasta among 4 bowls. Top with the sauce, sprinkle with Parmesan and the remaining parsley.

Lasagna Rolls

2008-03-08T02:05:00.000-08:00

INGREDIENTS

12 whole-wheat lasagna noodles
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled
3 cups chopped spinach
1/2 cup shredded Parmesan cheese
2 tablespoons finely chopped Kalamata olives
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 25-ounce jar marinara sauce, preferably lower-sodium, divided
1/2 cup shredded part-skim mozzarella cheese

DIRECTIONS

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.

3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.

4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

Eggplan Parmesan

2008-03-08T00:32:00.000-08:00

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INGREDIENTS
* 3 eggplant, peeled and thinly sliced
* 2 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided
* 1 (16 ounce) package mozzarella cheese, shredded and divided
* 1/2 cup grated Parmesan cheese, divided
* 1/2 teaspoon dried basil

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

4. Bake in preheated oven for 35 minutes, or until golden brown.

Chickpea Curry

2008-03-08T00:23:00.000-08:00

INGREDIENTS

* 2 tablespoons vegetable oil
* 2 onions, minced
* 2 cloves garlic, minced
* 2 teaspoons fresh ginger root, finely chopped
* 6 whole cloves
* 2 (2 inch) sticks cinnamon, crushed
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* salt
* 1 teaspoon cayenne pepper
* 1 teaspoon ground turmeric
* 2 (15 ounce) cans garbanzo beans
* 1 cup chopped fresh cilantro

DIRECTIONS

1. Heat oil in a large frying pan over medium heat, and fry onions until tender.

2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

Cookie Mix In A Jar

2008-03-07T23:53:00.000-08:00

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INGREDIENTS

* 1 cup all-purpose flour
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup raisins
* 2 cups rolled oats
* 3/4 cup packed brown sugar
* 1/2 cup white sugar

DIRECTIONS

1. Mix together flour, ground cinnamon, ground nutmeg, baking soda, and salt. Set aside.

2. Layer ingredients in the following order into a 1 quart, wide mouth canning jar: Flour mixture, raisins, rolled oats, brown sugar, and white sugar. It will be a tight fit, make sure you firmly pack down each layer before adding the next layer.

3. Attach a tag with the following instructions: Oatmeal Raisin Spice Cookies 1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. 2. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly mix. 3. Mix in 3/4 cup butter or margarine, softened. Stir in one slightly beaten egg and 1 teaspoon of vanilla. Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place on a parchment lined cookie sheets 2 inches apart. 4. Bake for 11 to 13 minutes in preheated oven, or until edges are lightly browned. Cool 5 minutes on cookie sheet. Transfer cookies to wire racks to finish cooling.

Fruit Pizza

2008-03-07T20:56:00.000-08:00

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INGREDIENTS
* 1/2 cup butter, softened
* 3/4 cup white sugar
* 1 egg
* 1 1/4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 (8 ou) package cream cheese
* 1/2 cup white sugar
* 2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
4. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
5. Arrange desired fruit on top of filling, and chill.

Honeysuckle Pineapple

2008-03-07T13:22:00.000-08:00

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INGREDIENTS

* 4 slices fresh pineapple
* 1 1/2 tablespoons honey
* 2 tablespoons cherry brandy
* 1 teaspoon lemon juice

DIRECTIONS

1. To Marinate: Combine honey, brandy and lemon juice in a nonporous glass dish or bowl. Mix together and add pineapple; coat well with marinade mixture. Cover dish and marinate in refrigerator for 1 hour.

2. Preheat grill to medium heat and lightly oil grate.

3. Remove pineapple from dish or bowl, discarding any leftover marinade. Place pineapple wedges directly on rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized.

Peach Upside-Down Cake

2008-03-07T13:08:00.000-08:00

INGREDIENTS

* 6 large fresh peaches
* 2/3 cup white sugar
* 2 tablespoons unsalted butter
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 tablespoon canola oil
* 1 egg
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 1/2 cup lowfat buttermilk

DIRECTIONS

1. Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil.

2. Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches.

3. In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside.

4. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside.

5. In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated.

6. Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.

7. Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake.

Low Fat Banana Bread

2008-03-07T11:00:00.000-08:00

* 1 1/2 cups all-purpose flour
* 3/4 cup white sugar
* 1 1/4 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 2 egg whites
* 1 cup banana, mashed
* 1/4 cup applesauce

* * * * * * * *

1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.

2) In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.

3) Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.