Curried Cauliflower

1 whole medium onion, chopped 3 garlic cloves, minced 1/2−1 serrano chile, seeds removed and finely chopped 2 teaspoons curry powder 1 pound ripe roma tomatoes, seeded and chopped or 1 can (14 1/2−ounces) chopped tomatoes in juice 1 medium cauliflower, rinsed and cut into even size florets salt and freshly ground black pepper for seasoning 1/2 cup chopped cilantro Grease the bottom of large saucepan with non−stick spray. Heat the pan over moderately−high heat for a few minutes. Add the onions and cook for 3−4 minutes stirring frequently. Add the garlic, serrano chile, and curry powder. Cook for a minute longer. Add the tomatoes and cauliflower. Stir to combine and blend the seasonings. Cover, reduce heat, and simmer for 15−20 minutes until the cauliflower is very tender. Season with salt and pepper to taste. Garnish with chopped cilantro. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Spicy Cucumber−Avocado Soup

1/2 firm−ripe California avocado 1 1/2 pounds cucumbers, cut into 1/2−inch pieces 1 (8−oz) container plain low−fat yogurt (1 cup) 3 tablespoons chopped fresh chives 1 teaspoon fresh lime juice 1 teaspoon salt, or to taste 1/2 teaspoon chopped fresh jalapeno chile with seeds 1 cup small ice cubes Garnish: diced avocado and chopped chives Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Crockpot Tostada

3/4 pound ground turkey 1 eggplant, cubed 1 cup fresh or canned salsa 1 (6−oz) can tomato paste 1/4 cup chopped fresh parsley 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 (10−oz) pkg. frozen corn, thawed 1/2 cup plain lowfat yogurt 2 cups shredded lettuce 1/2 cup sliced ripe olives 1/2 cup low fat shredded cheese 4 pita rounds, halved, toasted Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin, oregano and corn in slow−cooker. Cover and cook on low 5 to 6 hours. Stir with a fork to break up large chunks of turkey. Spoon about 3/4 cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Crab Imperial

1 lb. Crab meat, cooked (imitation can be used) 1/2 cup pimento, chopped 1/2 cup celery, chopped fine 2 slices bread, low cal, crustless 2 egg whites, beaten 1 cup low fat yogurt dash of Worchestershire sauce 1/8 teaspoon cayenne pepper 1 teaspoon dry mustard 1/4 teaspoon salt Juice of 1/2 lemon Paprika Combine the crab meat, pimento, and celery in a mixing bowl. Crumble the slices of bread and add to the mixture. Gently add the egg white, yogurt, Worchestershire sauce, cayenne, mustard, salt, and lemon juice. Place in a sprayed casserole dish. Top with a sprinkle of paprika. Bake at 400F for 15 to 20 minutes, until lightly browned. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Corn Noodles

1 −12 ounce package yolk−free egg noodles 2 teaspoons olive oil 2 medium onions, chopped 3 cups diced fresh tomatoes 1/4 cup vegetable stock or water 1/4 cup chopped parsley 3 cups fresh corn kernels Salt and Pepper to taste Cook the noodles in a large pot according to package directions. In a large skillet over medium heat, saute onions in olive oil until slightly brown, about 12 minutes. Add nonstick spray oil during sauteing if necessary. Add tomatoes and stock or water; cover and simmer 3 to 4 minutes. Stir in parsley, corn, and cooked noodles; simmer until heated through, about 3 to 4 minutes more. Season with salt and pepper. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith