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

Colorful Chicken Stew

1 lb. boneless skinless chicken breasts, cubed 1 (14 1/2 oz.) can Italian diced tomatoes, undrained 2 medium potatoes, peeled and cut into 1/2−inch cubes 5 medium carrots, chopped 3 celery ribs, chopped 1 large onion, chopped 1 medium green bell pepper, chopped 2 (4 oz.) cans mushroom stems and pieces, drained 2 low−sodium chicken bouillon cubes Artificial Sweetener equal to 2 tsp. sugar 1 tsp. chili powder 1/4 teaspoon pepper 1 tablespoon cornstarch 2 cup cold water In a 5−quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender. Nutritional Analysis: One 1−cup serving equals: 123 calories, 209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein, 1 gm fat, 3 gm fiber. Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch. 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

Cocoa Angel Food Cake

1 1/2 cups egg whites (about 12 egg whites) 3/4 cup sifted whole−wheat pastry flour or sifted unbleached flour 1/4 cup unsweetened cocoa powder 1 teaspoon cream of tartar 1 teaspoon vanilla 1/2 cup honey Fresh fruit (such as strawberries, raspberries, blueberries or peaches) Place the egg whites in a 5− or 6−quart bowl. Let stand at room temperature for 30 minutes. Meanwhile, sift the flour and cocoa powder together 4 times; set aside. Using an electric mixer, beat the egg whites on high speed until foamy. Add the cream of tartar and vanilla. Then beat on medium speed until the egg whites form soft peaks. Add the honey, 1 tablespoon at a time, and continue beating on medium speed until the egg whites form stiff peaks but are not dry. Sift 1/4 of the flour mixture over the egg whites and fold in using a wire whisk or large spatula. Repeat sifting and folding in the flour 3 more times. Spoon the batter into an ungreased 10" tube pan with a removable bottom. Use a thin knife to cut through the batter to remove any large air pockets. Bake at 350F for 30 to 35 minutes or until the cake springs back when lightly touched. Invert the pan onto a wire rack and let cool for at least 1 1/2 hours. Then remove the cake from the pan. Slice and serve with the fresh fruit. 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

Chutney Chicken Salad

2 cups diced cooked chicken 1/4 cup mango chutney 1 small golden delicious or gala apple, cored and finely diced 1/4 cup finely diced celery 1/4 cup finely diced red onion 1/4 − 1/3 cup low−fat mayonnaise Salt and pepper for seasoning Mix all ingredients together. Season to taste with salt and pepper. Use as a sandwich filling or serve on top of a bed of greens. 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

Chocolate Cherry Layer Cake

3/4 cup unsweetened cocoa powder 1/4 cup sugar 1/2 cup boiling water 1 package (16 oz.) angel food cake mix 1 1/4 cups water 1 can (20 oz.) lite cherry pie filling Prepared chocolate frosting (reduced−fat if possible) Chocolate shavings Preheat oven to 350F. Line a jelly roll pan with wax paper (pan should be appproximately 10 by 15 by 1 or 11 by 17 by 1). Whisk together cocoa, sugar and boiling water. Cool mixture to lukewarm. Prepare angel food cake mix per package directions, using 1 1/4 cup water and adding cocoa mixture. Spread batter evenly into prepared jelly−roll pan. Bake 20 minutes or until top looks dry. Invert onto a large wire rack. Remove the pan and wax paper; cool. Slice cake into three equal parts. Start with cake, top with cherry pie filling, then top that with more cake and more pie filling and end with cake layer. Frost and decorate with chocolate shavings. 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

Chipotle Turkey Chili

Olive oil cooking spray 1 medium onion, diced 4 garlic cloves, minced 1−2 tablespoons chili powder 2 15−ounce cans tomato sauce 2−3 cups turkey, diced 2 15−ounce cans red kidney beans 1−2 chipotle chilies, finely diced Salt and pepper for seasoning Garnish: Grated cheddar cheese and sliced green onions Lightly oil a large saucepan with cooking spray. Heat for a few minutes over medium−high heat. Add the onions, garlic and chili powder. Cook while stirring for about 5 minutes. Add the tomato sauce and bring to a boil. Add the turkey, kidney beans, and chipotle chilies. Heat through and season to taste with salt and pepper. Serve garnished with grated cheddar cheese and green onions. 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

Chili Dip

1 15−ounce Hormel Turkey With Beans, 99% Fat−Free Chili 1 8 oz. package fat−free cream cheese 1 cup reduced fat shredded sharp cheddar cheese Allow the cream cheese to soften completely to room temperature. Spread the cream cheese on the bottom of a shallow casserole type dish. Next, evenly spread the chili over the cream cheese. Lastly, sprinkle the shredded cheese over the chili. Bake at 350F for 20 to 25 minutes or until heated through. Serve hot with baked tortilla chips. 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

Chile−Cheese Chowder

2 bacon slices 1 cup chopped carrot 1 cup chopped, seeded, poblano chiles 1 cup chopped onion 2 tablespoons minced, seeded jalapeno peppers 1/2 teaspoon ground cumin 3 cloves garlic, minced 2 (16 oz.) cans fat−free chicken broth 5 cups diced, peeled, baking potato 1/2 teaspoon salt 1/3 cup flour 2 1/2 cups 1% milk 3/4 cup shredded Monterey Jack cheese 1/2 cup shredded reduced−fat sharp cheddar cheese 2/3 cup sliced green onions In a dutch oven, cook bacon until crisp. Reserve 1 tablespoon drippings in pan, remove bacon and set it aside. To the pan add carrots, chiles, onion, jalapeno, cumin, and garlic. Saute until browned. Stir in broth and scrape bottom of pan to release browned bits. Add potatoes and salt, cover, and simmer for 25 minutes. Whisk together flour and milk, add to potato mixture while stirring and cook over medium heat until thickened stirring often (about 10 minutes). Remove from heat, stir in cheeses until melted. Serve in bowls topped with crumbled bacon and sliced green onions 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

Chicken Cordon Bleu

4 Boneless, skinless chicken breasts 1/2 cup diced low fat boiled ham 1/2 cup shredded low fat Swiss cheese 1/8 teaspoon minced garlic 2 tablespoons white wine salt/pepper to taste 8 oz. plain low fat yogurt 1 tablespoon milk 1 cup crushed seasoned bread crumbs Combine ham, Swiss cheese, garlic, wine, salt and pepper in a bowl to make a filling. Preheat oven to 350F. Rinse chicken with cold water and pat dry with paper towels. Cut a slit in the side of each breast to form a pocket. Stuff each pocket with 1/4 of filling. Press to close or secure with wooden picks. In a flat dish, combine yogurt and milk. Dip each breast in yogurt mixture; turn to coat well. Roll in bread crumbs and place in well−greased baking pan. Bake at 350 for 45 minutes or until done. Serve with pasta and zucchini. 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

Cajun Style Pasta

12 ounces linguine 1 teaspoon butter or olive oil 2 garlic cloves, minced 8−12 medium size shrimp, peeled and deveined 1/2 pound chicken breast meat, diced 2 1/2 tablespoons all−purpose flour 2 cups of 1% milk 2 tablespoons sherry 1/4 cup grated Parmesan cheese 1/4 teaspoon cayenne 4 plum tomatoes, seeded and chopped 1/2 cup frozen peas Salt and black pepper to taste Prepare the linguine according to package directions. Drain and keep warm until ready to serve. Melt the butter in the center of a large non−stick skillet over medium−high heat. Add the garlic and cook for 1 minute. Add the shrimp and chicken. Pan−fry until the chicken is cooked through, 3−4 minutes. Whisk the flour, milk, sherry, and Parmesan cheese together. Pour into the skillet and bring to a boil while stirring. Reduce heat to medium and continue to cook for about 5 minutes until the mixture has thickened, stirring occasionally. Add the cayenne and fold in the tomatoes and peas. Cook until heated through. Season to taste with salt and pepper. Arrange the linguine on individual plates and spoon the sauce over the top. Garnish with chopped fresh parsley. 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

Bulgar Wheat and Fruit Stuffing

1 1/4 cup bulgar wheat 1/2 cup apple juice 1/4 cup dried apples 10 dried apricots 1/4 cup raisins 1 8−ounce package seasoned bread stuffing 1/4 cup toasted pine nuts or pecans 1/2 to 3/4 cups fat−free and low sodium chicken broth Salt and pepper for seasoning Bring 2 quarts of salted water to a boil. Add the bulgar wheat, bring back to a boil. Lower heat just enough so that the pot doesn't spill over and cook for 15 minutes. While the bulgar is cooking, pour the apple juice into a micro−safe measuring cup. Chop the apples and apricots. Add the apples, apricots and raisins to the apple juice stirring to combine. Microwave at full power for 1 minute and set aside. Drain the bulgar wheat and return to the pot. Stir in the bread stuffing, apples, apricots, raisins and pine nuts. Stir in just enough chicken broth to moisten the bread. Season to taste with salt and pepper. Heat in the microwave for 3−4 minutes. The stuffing can be made 2 days ahead and stored in the refrigerator. 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

Buffalo Chicken Strips

Blue Cheese Dip: 2/3 cup nonfat plain yogurt 2 tablespoons reduced−fat mayonnaise 2 ounces crumbled blue cheese 3 tablespoons finely chopped scallions 1/4 teaspoon coarsely ground black pepper Chicken Strips and Celery Sticks: 1 teaspoon vegetable oil 1/2 pound skinless boneless chicken breasts, cut crosswise into 1/4−inch strips 1/4 teaspoon salt 2 teaspoons butter 1 tablespoon Frank's original hot sauce 5 celery stalks, cut into 3−inch sticks In a small bowl, whisk together the yogurt, mayonnaise and blue cheese. Stir in the scallions and pepper and set aside while preparing the chicken. Cover and refrigerate. Heat the oil in a large, preferably nonstick skillet. Season the chicken with the salt. Cook the chicken over medium−high heat, stirring frequently, until lightly browned and cooked through, 3 to 4 minutes. Remove the skillet from the heat. Add the butter and hot sauce to the pan and swirl until the butter barely melts and the sauce coats the chicken. Serve the chicken and celery sticks along with the blue cheese dip. Provide toothpicks for spearing the chicken and dipping it in the sauce. 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

Black Bean Lasagna

1 − 28 ounce jar tomato pasta sauce 1/2 cup water 2 cans (15 ounce) black beans, rinsed and drained 1 3/4 cups lowfat ricotta cheese 1 egg 12 uncooked lasagna noodles 2 1/2 cups shredded skim mozzarella cheese Preheat oven to 375F. Over low heat, simmer tomato sauce, water, and black beans. Meanwhile, in a small bowl, combine ricotta cheese and egg. Set aside. Using a 9 X 13 inch baking dish, place 1 cup of the bean/sauce mixture on the bottom of the dish. Place 3 pieces of uncooked lasagna noodles on top of the sauce. Next, spread about 2/3 cup of the ricotta mixture over the noodles. Top with 1 cup of the bean/sauce mixture, lastly about 1/2 cup of the mozzarella. Repeat two layers of noodles, ricotta, bean/sauce, and mozzarella. Then place on the remaining 3 lasagna noodles and pour the remaining bean/sauce mixture over all. Top with remaining mozzarella. Cover with foil and bake at 375F for 30 minutes. Remove foil and continue to bake another 15 minutes. Remove from oven and let stand for 15 minutes before cutting. 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

Beef Tenderloin with Cabernet Cherry Sauce

4 small filet mignon steaks (about 1/4 pound each) 1/2 teaspoon salt 2 garlic cloves, pressed 1/2 teaspoon cracked pepper or freshly ground pepper Cabernet Cherry Sauce: 1 1/2 cups Cabernet Sauvignon or Burgundy 3 tablespoons balsamic vinegar 4 whole cloves 8 whole pepper corns 1 bay leaf, torn into small pieces 1/2 pound fresh Bing cherries, rinsed Salt and pepper for seasoning Optional: 1−2 teaspoon sugar Set oven controls to broil. Line a broiling pan with aluminum foil and place in the oven on the top rack to preheat. Trim the steaks of visible fat. Rub the garlic evenly over the steaks and season with salt and cracked pepper. Set aside until ready to broil. Add the Cabernet and balsamic vinegar to a saucepan and bring to a boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a small piece of cheese cloth. Add the bundle to the wine mixture. Allow the mixture to reduce to 1/2 cup, about 15 minutes. While the wine is reducing, pit the cherries. Cut the cherries into quarters and add to the wine mixture. Cover and cook over medium−high heat until the cherries are tender, about 10 minutes. Season the sauce with salt and pepper. Add the sugar to balance the flavors, if needed. The sauce should have a deep robust flavor but not be too sweet. While the sauce is cooking, broil the steaks for 3−4 minutes per side for medium rare. To serve, remove the spice bundle from the sauce. Place the steaks on individual plates with the sauce spooned over the top. 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

Chocolate Candy Cheesecake

1 cup graham cracker crumbs 1 egg white, slightly beaten 1 tablespoon light butter or margarine 1 − 8 oz. bar light cream cheese, softened 1 − 8 oz. bar fat−free cream cheese, softened 1/2 cup sugar 3 egg whites 1/3 cup unsweetened cocoa powder 1/2 cup plain nonfat yogurt 1 teaspoon vanilla extract 2 light Milky Way bars, cut up 1/4 cup fat−free caramel ice cream topping Preheat oven to 350F. Spray a 9 inch pie pan with nonstick spray oil. In a small bowl, mix graham cracker crumbs, 1 egg white, and melted margarine until well moistened. Press crust evenly into prepared pie pan, set aside. In a large mixing bowl, combine both bars of cream cheese and sugar. Beat with a mixer until fluffy. Beat in egg whites, cocoa, yogurt, and vanilla until smooth. Fold in candy bar pieces and pour into prepared pie pan. Bake at 350F for 60 to 65 minutes or until center is set. Let stand at room temperature about 15 minutes. Top with caramel topping and refrigerate until served. 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

Baked Potato with Spicy Chicken Topping

4 baking potatoes 2 tablespoons olive oil 1/2 cup slivered almonds 1 cup chopped onions 1/4 teaspoon garlic powder 1 lb. boned chicken breast, cut in strips 2 tablespoons flour 1 1/4 cup chicken broth 3 tablespoons lemon juice 1 teaspoon cinnamon 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon Tabasco 1/2 cup raisins Scrub potatoes, dry and prick with fork. Cook. In a large skillet, heat oil and saute almonds until golden brown. Add onion and garlic. Saute until tender. Add chicken and cook, stirring, until chicken turns white. Sprinkle with flour and mix well. Combine broth, lemon juice, cinnamon, paprika, salt, and Tabasco. Gradually add to chicken mixture, stirring constantly, until mixture boils and thickens. Stir in raisins. Simmer 3 minutes. Spoon over blossomed potatoes. 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

Baked Macaroni, Cheese & Spinach

1 pound elbow macaroni 15 oz. low fat ricotta cheese 1 3/4 cups skim milk 1/2 cup egg substitute 2 teaspoons brown mustard 1 −2 teaspoons Tabasco sauce 1/2 teaspoon salt 1/4 teaspoon ground pepper 2 cups shredded low fat cheddar cheese 2 cups torn fresh spinach leaves 1/4 cup grated Parmesan cheese 1/4 cup fine bread crumbs 1 teaspoon paprika Preheat oven to 375F. Spray a 9 X 13 or 3 quart baking dish with nonstick spray oil. Cook macaroni according to package directions. Meanwhile, in a food processor or blender, mix ricotta cheese, milk, egg substitute, mustard, Tabasco sauce, salt and pepper. Process until smooth. Drain macaroni, return to pot and add shredded cheddar and spinach. Stir until cheese melts and spinach wilts. Stir in ricotta mixture and scrape into prepared baking dish. In a small bowl, combine Parmesan cheese, bread crumbs, and paprika. Sprinkle evenly over macaroni and cheese. Bake at 375F for 25 minutes. Serve hot. 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

Healthy Salads: Cold Macaroni and Tuna Salad

3 eggs3 cups macaroni1/2 (10 ounce) package frozen green peas2 (6 ounce) cans tuna, drained1/4 cup mayonnaise1/4 teaspoon salt1/8 teaspoon black pepperPlace eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water. Put frozen peas into a colander and rinse with hot water; drain well. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart. Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight. Amount Per Serving  Calories: 392 | Total Fat: 11.5g | Cholesterol: 126mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 392

Total Fat: 11.5gCholesterol: 126mgSodium: 240mgTotal Carbs: 44.3g    Dietary Fiber: 3.4gProtein: 26.4g VIEW DETAILED NUTRITION
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Valentine's Day: Sausage-Stuffed Eggplant

1 (1 1/2 pound) eggplant, halved lengthwise1 tablespoon olive oil1/2 pound bulk Italian sausage1/4 teaspoon garlic powder1/4 teaspoon dried Italian seasoning1/8 teaspoon black pepper2 tablespoons dry bread crumbs2 cups spaghetti sauce, divided1 cup mozzarella cheese, divided1 egg, beatenPreheat oven to 400 degrees F (200 degrees C). Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly. Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well. Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese. Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant. Amount Per Serving  Calories: 836 | Total Fat: 47.4g | Cholesterol: 192mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 836

Total Fat: 47.4gCholesterol: 192mgSodium: 2411mgTotal Carbs: 64.2g    Dietary Fiber: 18.5gProtein: 40.7g VIEW DETAILED NUTRITION
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Steaks and Chops: Pork Chops with Pear Sauce

3 pears - peeled, cored and chopped3 tablespoons brown sugar2 tablespoons lemon juice3/4 cup pear juice2 tablespoons ground cinnamon, or to taste1 tablespoon vegetable oil6 thin cut boneless pork chopsIn a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened. Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool. Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve. Amount Per Serving  Calories: 308 | Total Fat: 12.7g | Cholesterol: 61mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 308

Total Fat: 12.7gCholesterol: 61mgSodium: 38mgTotal Carbs: 26.7g    Dietary Fiber: 4gProtein: 23g VIEW DETAILED NUTRITION
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Sugar Substitute Recipes: Wacky Cake V

3 cups all-purpose flour2 teaspoons baking soda6 tablespoons unsweetened cocoa powder2 teaspoons vanilla extract2 cups cold water1 cup white sugar1 cup sugar substitute1 teaspoon salt2 tablespoons distilled white vinegar2/3 cup vegetable oilPreheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan, or three 8 inch round pans. Stir together flour, soda, cocoa, sugar, sugar substitute, and salt. Stir in vanilla, water, vinegar, and oil. Pour batter into prepared pan(s). Bake cake in a rectangular pan or three round pans for 35 minutes, or until done. Cool. Amount Per Serving  Calories: 203 | Total Fat: 8.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 18

Amount Per Serving

Calories: 203

Total Fat: 8.6gCholesterol: 0mgSodium: 270mgTotal Carbs: 31.6g    Dietary Fiber: 1.2gProtein: 2.5g VIEW DETAILED NUTRITION
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Custards and Puddings: Creme Brulee II

2 cups heavy cream1/4 cup white sugar1 pinch salt1 teaspoon vanilla extract3 egg yolks4 tablespoons white sugarPreheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth. Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins. Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil. Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours. Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes. Amount Per Serving  Calories: 554 | Total Fat: 47.8g | Cholesterol: 320mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 554

Total Fat: 47.8gCholesterol: 320mgSodium: 147mgTotal Carbs: 28.7g    Dietary Fiber: 0gProtein: 4.5g VIEW DETAILED NUTRITION
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Fruit Crumble Recipes: Low Sugar Strawberry Rhubarb Crunch

4 cups chopped fresh rhubarb1 pint strawberries, hulled and sliced1 tablespoon honey1 cup rolled oats1/2 cup packed brown sugar1/4 cup butter1 teaspoon ground cinnamonPreheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit. Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm. Amount Per Serving  Calories: 236 | Total Fat: 8.9g | Cholesterol: 20mg Powered by ESHA Nutrient Database

Low Sugar Strawberry Rhubarb Crunch

Servings Per Recipe: 6

Amount Per Serving

Calories: 236

Total Fat: 8.9gCholesterol: 20mgSodium: 64mgTotal Carbs: 38.6g    Dietary Fiber: 4.2gProtein: 3g VIEW DETAILED NUTRITION
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Cake Recipes: Streusel Coffee Cake

1 cup butter2 cups white sugar4 eggs2 cups sour cream2 teaspoons vanilla extract4 cups all-purpose flour2 teaspoons baking powder2 teaspoons baking soda1/2 cup white sugar2 teaspoons ground cinnamon1 cup chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, mix the flour, baking powder and baking soda together and set aside. In a separate small bowl, combine 1/2 cup sugar, cinnamon, and nuts. Set aside. In a large bowl, cream butter and 2 cups white sugar until light and fluffy. Add eggs, sour cream, and vanilla extract. Add flour mixture and beat until well combined. Pour half of batter into Bundt pan. Sprinkle half of the nut mixture on top of batter in pan. Add remaining batter, and sprinkle with the last of the nut mixture. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into cake comes out clean. Amount Per Serving  Calories: 622 | Total Fat: 31.8g | Cholesterol: 128mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 622

Total Fat: 31.8gCholesterol: 128mgSodium: 445mgTotal Carbs: 77.2g    Dietary Fiber: 2gProtein: 9.3g VIEW DETAILED NUTRITION
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Casserole Recipes: Hilary's Wild Venison Casserole

2 pounds venison, cut into cubes3/4 cup full-bodied red wine (Cabernet Sauvignon, Cotes du Rhone, Zinfandel, Shiraz or Barolo)2 tablespoons olive oil1 1/2 teaspoons seasoned salt1 teaspoon allspice berries4 cloves pickled garlic1 tablespoon olive oil4 red onions, chopped1 cup beluga lentils, soaked in water8 ounces pearl onions, peeled1 1/2 cups chopped carrotsPlace the venison cubes into a large resealable bag. Add the red wine, 2 tablespoons of olive oil, seasoned salt, allspice berries and pickled garlic. Seal the bag and turn to distribute the ingredients. Refrigerate overnight to marinate. Preheat the oven to 325 degrees F (165 degrees C). Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the red onions; cook and stir for a few minutes. Add the venison and continue cooking until it is browned. Pour in the marinade from the bag and allow to simmer over low heat while you prepare the lentils. Rinse the lentils and place in a saucepan. Fill with enough water to cover the lentils by at least 1 inch. Cook until almost tender, about 20 minutes. Drain and transfer the lentils to the Dutch oven. Add the pearl onions and carrot chunks and cover with a lid. Bake in the preheated oven until the venison is very tender, about 1 hour. Amount Per Serving  Calories: 625 | Total Fat: 15.5g | Cholesterol: 159mg Powered by ESHA Nutrient Database

Hilary's Wild Venison Casserole

Servings Per Recipe: 4

Amount Per Serving

Calories: 625

Total Fat: 15.5gCholesterol: 159mgSodium: 475mgTotal Carbs: 54.7g    Dietary Fiber: 18.1gProtein: 57.8g VIEW DETAILED NUTRITION
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Healthy Appetizers: Fresh California Salsa

4 large tomatoes, diced1/2 large onion, minced3 cloves garlic, chopped2/3 cup chopped fresh cilantro1 jalapeno pepper, seeded and minced2 tablespoons fresh lime juicesalt to tasteIn a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy! Amount Per Serving  Calories: 12 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 12

Total Fat: 0.1gCholesterol: 0mgSodium: 3mgTotal Carbs: 2.7g    Dietary Fiber: 0.7gProtein: 0.5g VIEW DETAILED NUTRITION
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High-Fiber Recipes: Sauerkraut for Canning

50 pounds cabbage1 pound canning saltRemove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime. In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds. Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface. Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool. Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks. TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner. Amount Per Serving  Calories: 33 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 144

Amount Per Serving

Calories: 33

Total Fat: 0.1gCholesterol: 0mgSodium: 1584mgTotal Carbs: 7.8g    Dietary Fiber: 2.7gProtein: 1.8g VIEW DETAILED NUTRITION
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Healthy Dinner Recipes: Pork Medallions with Port and Dried Cranberry Sauce

1/2 cup dried cranberries1 cup water1 teaspoon vegetable oil1 pound pork medallionssalt and pepper to taste2 tablespoons minced shallots1/2 cup tawny port wine1/4 cup distilled white vinegar1 cup chicken broth1/2 teaspoon dried thyme1 teaspoon cornstarch1 tablespoon waterPlace cranberries in a small saucepan over medium low heat. Add water and stir together. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside. In a large skillet, heat oil over medium heat. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm. In the same skillet, add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes. In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve. Amount Per Serving  Calories: 245 | Total Fat: 5.2g | Cholesterol: 74mg Powered by ESHA Nutrient Database

Pork Medallions with Port and Dried Cranberry Sauce

Servings Per Recipe: 4

Amount Per Serving

Calories: 245

Total Fat: 5.2gCholesterol: 74mgSodium: 62mgTotal Carbs: 17.9g    Dietary Fiber: 0.9gProtein: 23.6g VIEW DETAILED NUTRITION
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Chocolate: Magic Cookie Bars III

2 cups melted butter6 cups graham cracker crumbs3 (14 ounce) cans sweetened condensed milk3 cups semisweet chocolate chips3 2/3 cups flaked coconut2 1/2 cups chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Combine the graham cracker crumbs and melted butter, mix well an press mixture into the bottom of one 18x26 inch pan. Pour the sweetened condensed milk over the crust. Layer the chocolate chips, coconut and nuts on top. Press down gently into the "goo". Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until lightly brown. Let cookies cool completely before cutting into 2x2 inch squares. Amount Per Serving  Calories: 153 | Total Fat: 9.8g | Cholesterol: 14mg Powered by ESHA Nutrient Database

Servings Per Recipe: 96

Amount Per Serving

Calories: 153

Total Fat: 9.8gCholesterol: 14mgSodium: 83mgTotal Carbs: 15.9g    Dietary Fiber: 0.9gProtein: 2.1g VIEW DETAILED NUTRITION
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Fruit Bake

6 fresh peaches, pitted and chopped 2 pears - peeled, cored and chopped 4 stalks rhubarb, cut into 1/2 inch pieces 2 tablespoons raisins 1 large papaya - peeled, seeded and cubed (optional) 2 tablespoons biscuit baking mix 1/4 cup light brown sugar 1 tablespoon margarine, softened Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Arrange the peaches, pears, rhubarb, raisins, and papaya or mango in the prepared pan. In a medium bowl, combine the baking mix, brown sugar and margarine. Stir until mixture has a crumbly texture. Sprinkle evenly over fruit. Bake in the preheated oven until top is golden brown, 35 to 45 minutes. Amount Per Serving  Calories: 93 | Total Fat: 1.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 93

Total Fat: 1.8gCholesterol: 0mgSodium: 44mgTotal Carbs: 20g    Dietary Fiber: 2.3gProtein: 0.8g

Pakistani Spicy Chickpeas

2 tablespoons vegetable oil 1 teaspoon cumin seeds 1/2 teaspoon salt 1/2 teaspoon chili powder 1/2 teaspoon lemon pepper 2 tomatoes, chopped 2 (15 ounce) cans garbanzo beans, drained 1 tablespoon lemon juice 1 onion, chopped In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown. Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well. Add in lemon juice and mix well; add onions and stir until they become soft. Remove from heat and place into a serving bowl; serve immediately. Amount Per Serving  Calories: 205 | Total Fat: 7.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 205

Total Fat: 7.1gCholesterol: 0mgSodium: 621mgTotal Carbs: 30.3g    Dietary Fiber: 6.2gProtein: 6.4g

All American Trifle

3 pounds fresh strawberries, hulled and sliced 1/4 cup white sugar 1 quart heavy cream 1 (3.3 ounce) package instant white chocolate pudding mix 1 (6 ounce) container lemon yogurt 2 tablespoons coconut-flavored rum, or to taste, divided (optional) 2 (16 ounce) prepared pound cakes, cubed 2 pints fresh blueberries, or as needed In a bowl, sprinkle the strawberries with sugar; stir to distribute the sugar, and set aside. Chill a large metal mixing bowl and beaters from an electric mixer. Pour the cream into the chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon of coconut rum, if desired; beat until fluffy with an electric mixer set on Medium speed. Spread a layer of pound cake cubes into the bottom of a glass 10x15-inch baking dish, and sprinkle the cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries; sprinkle blueberries over the strawberries. Spread a thick layer of whipped cream over the berries. Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers. Amount Per Serving  Calories: 537 | Total Fat: 36.1g | Cholesterol: 221mg Powered by ESHA Nutrient Database

Servings Per Recipe: 15

Amount Per Serving

Calories: 537

Total Fat: 36.1gCholesterol: 221mgSodium: 293mgTotal Carbs: 50.5g    Dietary Fiber: 3.2gProtein: 6.3g

Soul Smothered Chicken

1/2 cup butter 1 whole chicken, cut into pieces 1 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cup all-purpose flour 3 cups chopped yellow onions 1 cup chopped celery 3 cloves garlic, chopped 2 cups chopped carrots 3 cups chicken broth 3 tablespoons all-purpose flour 1/4 teaspoon cayenne pepper 2 teaspoons salt 1/4 teaspoon ground black pepper Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter. Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low. Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened. Amount Per Serving  Calories: 365 | Total Fat: 22.9g | Cholesterol: 77mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 365

Total Fat: 22.9gCholesterol: 77mgSodium: 1035mgTotal Carbs: 21.2g    Dietary Fiber: 2.7gProtein: 18.5g

BBQ Ribs

4 pounds baby back pork ribs 4 cloves garlic, sliced 1 tablespoon white sugar 1 tablespoon paprika 2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons chili powder 2 teaspoons ground cumin 1/2 cup dark brown sugar 1/2 cup cider vinegar 1/2 cup ketchup 1/4 cup chili sauce 1/4 cup Worcestershire sauce 1 tablespoon lemon juice 2 tablespoons onion, chopped 1/2 teaspoon dry mustard 1 clove crushed garlic Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly. In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight. In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce. Preheat grill for medium heat. Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping. Amount Per Serving  Calories: 719 | Total Fat: 54g | Cholesterol: 184mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 719

Total Fat: 54gCholesterol: 184mgSodium: 1014mgTotal Carbs: 18.9g    Dietary Fiber: 0.9gProtein: 37.5g

Surprise Meringues

2 egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar 3/4 cup white sugar 1 teaspoon vanilla extract 6 ounces semi-sweet chocolate chips Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper. Beat egg whites, salt, cream of tartar, sugar and vanilla until the meringue is stiff. Fold in the chocolate chips. Place 1 teaspoonful of meringue on the lined cookie sheets. Bake at 300 degrees F (150 degrees C) for 25 minutes. Amount Per Serving  Calories: 120 | Total Fat: 4.3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 120

Total Fat: 4.3gCholesterol: 0mgSodium: 35mgTotal Carbs: 21.5g    Dietary Fiber: 0.8gProtein: 1.2g

White Bean Soup

1 tablespoon olive oil 2 cloves garlic, crushed 1 yellow onion, chopped 1 large carrot, chopped 1 (10 ounce) can golden corn, drained salt and pepper to taste 5 cups chicken broth 1 (15.5 ounce) can white beans 1 cup diced fresh tomatoes 1 teaspoon dried thyme 1 teaspoon dried summer savory 1 teaspoon dried parsley Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour. Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot. Amount Per Serving  Calories: 161 | Total Fat: 3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 161

Total Fat: 3gCholesterol: 0mgSodium: 348mgTotal Carbs: 28.8g    Dietary Fiber: 5.6gProtein: 7.2g

Four Cheese Margherita Pizza

1/4 cup olive oil 1 tablespoon minced garlic 1/2 teaspoon sea salt 8 Roma tomatoes, sliced 2 (12 inch) pre-baked pizza crusts 8 ounces shredded Mozzarella cheese 4 ounces shredded Fontina cheese 10 fresh basil leaves, washed, dried1/2 cup freshly grated Parmesan cheese1/2 cup crumbled feta cheeseStir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese. Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes. Amount Per Serving  Calories: 551 | Total Fat: 25.6g | Cholesterol: 58mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 551

Total Fat: 25.6gCholesterol: 58mgSodium: 1183mgTotal Carbs: 54.4g    Dietary Fiber: 2.8gProtein: 28.9g

Jacky's Fruit and Yogurt Muffins

2 cups all-purpose flour 1 cup white sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 (8 ounce) container blueberry flavored yogurt 1 egg 1 teaspoon vanilla extract 4 tablespoons butter, melted 2 cups blueberries Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups. Bake in preheated oven for 25 minutes. Amount Per Serving  Calories: 205 | Total Fat: 4.5g | Cholesterol: 28mg Powered by ESHA Nutrient Database

Jacky's Fruit and Yogurt Muffins

Servings Per Recipe: 12

Amount Per Serving

Calories: 205

Total Fat: 4.5gCholesterol: 28mgSodium: 179mgTotal Carbs: 38.1g    Dietary Fiber: 1.1gProtein: 3.6g

Authentic Mexican Breakfast Tacos

6 ounces chorizo sausage 8 (6 inch) corn tortillas 6 eggs 1/4 cup milk 1/2 teaspoon pepper 1/2 teaspoon salt 1 cup shredded Monterey Jack cheese 1 dash hot pepper sauce (e.g. Tabasco™), or to taste 1/2 cup salsa Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm. Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking. Amount Per Serving  Calories: 537 | Total Fat: 34.1g | Cholesterol: 381mg Powered by ESHA Nutrient Database

Authentic Mexican Breakfast Tacos

Servings Per Recipe: 4

Amount Per Serving

Calories: 537

Total Fat: 34.1gCholesterol: 381mgSodium: 1298mgTotal Carbs: 27.7g    Dietary Fiber: 3.9gProtein: 30.6g

Quick Potato Salad

2 potatoes, peeled and diced 3 hard-cooked eggs, peeled and diced 1/2 cucumber, peeled and diced 1 tomato, diced 1 celery stalk, diced 1/4 onion, diced 1/4 cup chopped green onion 3/4 cup low-fat mayonnaise 1 tablespoon prepared yellow mustard salt and ground black pepper to taste Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water. Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper. Amount Per Serving  Calories: 160 | Total Fat: 4.8g | Cholesterol: 106mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 160

Total Fat: 4.8gCholesterol: 106mgSodium: 455mgTotal Carbs: 24.5g    Dietary Fiber: 2.9gProtein: 5.5g

Strawberry Oatmeal Breakfast Smoothie

1 cup soy milk 1/2 cup rolled oats 1 banana, broken into chunks 14 frozen strawberries 1/2 teaspoon vanilla extract 1 1/2 teaspoons white sugar In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve. Amount Per Serving  Calories: 236 | Total Fat: 3.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Strawberry Oatmeal Breakfast Smoothie

Servings Per Recipe: 2

Amount Per Serving

Calories: 236

Total Fat: 3.7gCholesterol: 0mgSodium: 65mgTotal Carbs: 44.9g    Dietary Fiber: 5.9gProtein: 7.6g

Diabetic Recipe: Pakistani Style Vegetables

1/2 teaspoon olive oil 1 1/2 onions, chopped 3 tablespoons minced garlic 2 whole black peppercorns 1 teaspoon ground ginger 1 1/2 teaspoons garam masala 1 1/2 teaspoons ground turmeric 1 teaspoon paprika 1/2 teaspoon crushed red pepper flakes 1 teaspoon salt 1 cup water, divided 1/2 medium head cabbage, chopped 2 potatoes, peeled and chopped 2 tomatoes, sliced 1 1/2 cups frozen green peas Heat olive oil in a medium saucepan over medium heat, and stir in onions, garlic, and peppercorns. Saute until onions are tender. Mix in ginger, garam masala, turmeric, paprika, red pepper flakes, and salt. Stirring constantly, cook until onions are thoroughly coated with the seasonings. Stir 1/4 cup water into the saucepan. Mix in cabbage, potatoes, tomatoes, and remaining water. Increase heat to medium-high. Continue to cook, stirring often, until all vegetables are tender, about 20 minutes. Stir in the peas during the last 5 minutes of cooking. Amount Per Serving  Calories: 207 | Total Fat: 1.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 207

Total Fat: 1.6gCholesterol: 0mgSodium: 680mgTotal Carbs: 43.5g    Dietary Fiber: 10.1gProtein: 8.3g

Angel Icing

2 egg whites 3/4 cup white sugar 1/3 cup corn syrup 2 tablespoons water 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon vanilla extract Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily. Amount Per Serving  Calories: 76 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 76

Total Fat: 0gCholesterol: 0mgSodium: 58mgTotal Carbs: 19.2g    Dietary Fiber: 0gProtein: 0.6g

Pineapple Cobbler

1/2 cup butter 1 cup self-rising flour 1 cup white sugar 1 cup milk 1 (15 ounce) can pineapple chunks, drained 1/2 cup brown sugar 1 (4 ounce) jar maraschino cherries, halved Preheat oven to 400 degrees F (200 degrees C). In a 9x13 inch baking dish, melt the butter in the oven. In a medium bowl, stir together flour, white sugar, and milk until smooth. Pour batter into the prepared dish. In a separate bowl, toss pineapple with brown sugar until fruit is well coated. Drop pineapple mixture by spoonfuls into the batter. Sprinkle with cherries. Bake 30 minutes in the preheated oven, until golden. Amount Per Serving  Calories: 295 | Total Fat: 9.9g | Cholesterol: 26mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 295

Total Fat: 9.9gCholesterol: 26mgSodium: 238mgTotal Carbs: 51.1g    Dietary Fiber: 0.8gProtein: 2.3g

Honey Mustard Grilled Chicken

1/3 cup Dijon mustard 1/4 cup honey 2 tablespoons mayonnaise 1 teaspoon steak sauce 4 skinless, boneless chicken breast halves Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! Amount Per Serving  Calories: 266 | Total Fat: 8.3g | Cholesterol: 70mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 266

Total Fat: 8.3gCholesterol: 70mgSodium: 618mgTotal Carbs: 22g    Dietary Fiber: 0.1gProtein: 24.7g

Cherry Pie

2 cups all-purpose flour 1 cup shortening, chilled 1/2 cup cold water 1 pinch salt 2 cups pitted sour cherries 1 1/4 cups white sugar 10 teaspoons corn starch 1 tablespoon butter 1/4 teaspoon almond extract Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in cold water by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour. Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate. Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat. Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam. Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing. Amount Per Serving  Calories: 506 | Total Fat: 27.5g | Cholesterol: 4mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 506

Total Fat: 27.5gCholesterol: 4mgSodium: 61mgTotal Carbs: 62.9g    Dietary Fiber: 1.5gProtein: 3.6g

Hermits Cookies

1 cup butter, softened 1 1/2 cups white sugar 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 3 eggs 3 1/4 cups all-purpose flour 1 teaspoon baking soda 1 cup raisins 1/2 cup molasses 1/2 teaspoon salt 1/2 cup chopped walnuts Preheat oven to 325 degrees F (160 degrees C). Grease cookie sheets. In a large bowl cream together butter, sugar and spices. Beat in the eggs one at a time. Sift in the flour, baking soda and salt and stir until well blended. Stir in molasses and raisins. To make bar cookies: Spread mixture on cookie sheet and bake for 25 minutes. Cut into bars while warm and let cool on wire rack. To make drop cookies: Preheat oven to 375 degrees F (190 degrees C). Drop batter about 2 inches apart on greased cookie sheet and bake 12 to 15 minutes. Let cool on wire racks. Amount Per Serving  Calories: 121 | Total Fat: 5.1g | Cholesterol: 23mg Powered by ESHA Nutrient Database

Servings Per Recipe: 48

Amount Per Serving

Calories: 121

Total Fat: 5.1gCholesterol: 23mgSodium: 84mgTotal Carbs: 17.9g    Dietary Fiber: 0.5gProtein: 1.6g

Ida's Lemon Mousse

1 3/4 cups boiling water 1 (6 ounce) package lemon flavored gelatin mix 3/4 cup cold water 1 (12 fluid ounce) can frozen lemonade concentrate, thawed 1 (12 ounce) container frozen whipped topping, thawed Dissolve gelatin in boiling water, then stir in cold water and lemonade. Chill in refrigerator until thick but not set, about 30 minutes. In large bowl beat together chilled lemonade mixture and whipped topping until completely incorporated, smooth and pale yellow (about 10 minutes). Pour into a large mold or individual dishes and chill until set. Amount Per Serving  Calories: 165 | Total Fat: 5.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 15

Amount Per Serving

Calories: 165

Total Fat: 5.7gCholesterol: 0mgSodium: 68mgTotal Carbs: 28.6g    Dietary Fiber: 0.1gProtein: 1.4g

Chicken Pasta Salad with Cashews and Dried Cranberries

3 cups bow tie (farfalle) pasta 1 (16 ounce) bottle bottled cole slaw dressing 1/2 cup mayonnaise 1/2 cup creamy salad dressing (such as Miracle Whip™)4 cups cubed cooked chicken 1 1/2 cups seedless green grapes, halved 1 1/2 cups seedless red grapes, halved 2 (5 ounce) cans water chestnuts, drained and quartered 2 cups thinly sliced celery 1/2 cup thinly sliced green onions 2 cups cashew halves 2 cups dried cranberries Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and set aside. In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing. In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well. Place the salad in the refrigerator to marinate for 2 hours, or overnight. Mix in cashews and dried cranberries just before serving. Serve cold. Amount Per Serving  Calories: 929 | Total Fat: 50.3g | Cholesterol: 85mg Powered by ESHA Nutrient Database

Chicken Pasta Salad with Cashews and Dried Cranberries

Servings Per Recipe: 6

Amount Per Serving

Calories: 929

Total Fat: 50.3gCholesterol: 85mgSodium: 695mgTotal Carbs: 87.9g    Dietary Fiber: 6.8gProtein: 36.6g

Chocolate Praline Layer Cake

1/2 cup butter 1/4 cup heavy whipping cream 1 cup packed brown sugar 3/4 cup chopped pecans 1 (18.25 ounce) package devil's food cake mix with pudding 1 1/4 cups water 1/3 cup vegetable oil 3 eggs 1 3/4 cups heavy whipping cream 1/4 cup confectioners' sugar 1/4 teaspoon vanilla extract Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans. In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture. Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely. In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form. To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator. Amount Per Serving  Calories: 295 | Total Fat: 20.3g | Cholesterol: 68mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 295

Total Fat: 20.3gCholesterol: 68mgSodium: 205mgTotal Carbs: 26.4g    Dietary Fiber: 0.5gProtein: 3.3g

Hot Cranberry Citrus Punch

2 quarts cranberry juice cocktail 3 cups orange juice 1/4 cup white sugar 1/4 cup brown sugar 2 tablespoons fresh lemon juice 1 pinch salt 2 (3 inch) cinnamon sticks In a 4 quart or larger slow cooker, combine the cranberry juice, orange juice, white sugar, brown sugar, lemon juice, salt and cinnamon sticks. Stir to dissolve sugar. Cook on High for 4 to 6 hours. Turn heat to Low and keep warm for serving. Amount Per Serving  Calories: 93 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 20

Amount Per Serving

Calories: 93

Total Fat: 0.2gCholesterol: 0mgSodium: 23mgTotal Carbs: 23.2g    Dietary Fiber: 0.3gProtein: 0.3g

Carrot Burgers

1 1/2 cups diced carrots 2 cups crushed cornflakes 2 eggs, beaten 1/4 cup finely chopped celery1 tablespoon finely chopped onion 1/2 teaspoon salt 1/4 teaspoon sugar 1/8 teaspoon pepper 2 tablespoons vegetable oil Hamburger buns Place carrots in a saucepan with a small amount of water. Bring to a boil; reduce heat. Cover and cook for 5 minutes or until tender; drain. In a bowl, combine carrots, cornflakes, eggs, celery, onion, salt, sugar and pepper; mix well. Form into six patties. Heat oil in a skillet over medium heat; cook patties for 3 minutes on each side or until browned. Serve on buns if desired.  

Spicy Apricot Chicken Stir-Fry

1 (15 ounce) can apricot halves, drained and chopped, juice reserved 2 tablespoons soy sauce1 tablespoon cornstarch 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon crushed red pepper flakes 2 tablespoons vegetable oil 1 tablespoon minced fresh ginger root 1 pound skinless, boneless chicken breast meat - cut into strips 1 (16 ounce) package frozen stir-fry vegetables, thawed 1 (8 ounce) can pineapple chunks, drained 3 green onion, sliced Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside. Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot. Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving. Amount Per Serving  Calories: 220 | Total Fat: 6.6g | Cholesterol: 43mg Powered by ESHA Nutrient Database Spicy Apricot Chicken Stir-Fry
Servings Per Recipe: 6
Amount Per Serving
Calories: 220
Total Fat: 6.6gCholesterol: 43mgSodium: 529mgTotal Carbs: 23.2g    Dietary Fiber: 3.3gProtein: 18.7g

Winter White Soup

1 tablespoon butter 1 tablespoon olive oil 3 cloves garlic, chopped 2 shallots, chopped 1 (1 inch) piece fresh ginger, minced 3 green onions, chopped 1/3 small head cauliflower, chopped 1 small parsnip, chopped 10 small button mushrooms, chopped 1 pear - peeled, cored and diced 1/2 cup cannellini beans 1/2 teaspoon Dijon mustard 1 teaspoon chopped fresh dill3/4 cup Chardonnay wine6 sprigs fresh thyme1 (14.5 ounce) can fat-free chicken broth1/3 cup heavy cream salt and pepper to taste 1/4 cup fat-free chicken broth (optional)Heat the butter and olive oil in a large saucepan over low heat. Stir in the garlic, shallots, and ginger, and cook until fragrant but not brown, about 5 minutes. Stir in the green onions, cauliflower, parsnip, and mushrooms, and cook and stir an additional 5 minutes. Add the pear, beans, mustard, and dill, and stir just until heated, about 1 minute. Stir in the wine and thyme, and turn up the heat to high. Boil, stirring constantly, until the wine is reduced by half and is syrupy, about 5 minutes. Pour in the chicken broth. Return the mixture to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Stir in cream, and, if needed, thin with additional chicken broth; serve hot. You may wish to serve this soup the next day. It will improve in taste with time. Amount Per Serving  Calories: 190 | Total Fat: 9.4g | Cholesterol: 23mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 190
Total Fat: 9.4gCholesterol: 23mgSodium: 278mgTotal Carbs: 17.6g    Dietary Fiber: 3.6gProtein: 4.9g

Great Garlic Knots

1 (11 ounce) container refrigerated breadstick dough 1 egg, lightly beaten 1 teaspoon garlic powder 1 tablespoon chopped fresh rosemary Preheat oven to 375 degrees F (190 degrees C). Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions. Amount Per Serving  Calories: 242 | Total Fat: 5.4g | Cholesterol: 53mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 242
Total Fat: 5.4gCholesterol: 53mgSodium: 596mgTotal Carbs: 38.7g    Dietary Fiber: 1.1gProtein: 7.7g

Iced Pumpkin Cookies

2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 2 cups confectioners' sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. Amount Per Serving  Calories: 122 | Total Fat: 3.2g | Cholesterol: 14mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 122

Total Fat: 3.2gCholesterol: 14mgSodium: 120mgTotal Carbs: 22.4g    Dietary Fiber: 0.5gProtein: 1.2g

Potato and Bread Cutlets

1 pound potatoes, peeled 2 slices bread cubed, 1 egg beaten 1 teaspoon salt 1/2 teaspoon ground cayenne pepper 1 jalapeno pepper, seeded and minced 2 sprigs fresh cilantro chopped 1 cup vegetable oil for frying Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. In a large bowl, mash together potatoes and bread cubes. Mix in egg, salt, cayenne, jalapeno and cilantro. Shape potato mixture into patties and coat with bread crumbs. In a large tall sided skillet, heat oil until almost smoking. Carefully slide cutlets into oil. Cook, turning once, until golden brown on both sides. Remove from heat and drain. Serve warm. Amount Per Serving  Calories: 190 | Total Fat: 7.3g | Cholesterol: 53mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 190

Total Fat: 7.3gCholesterol: 53mgSodium: 690mgTotal Carbs: 27.2g    Dietary Fiber: 2.3gProtein: 4.4g

Roasted Potato Salad with Balsamic-Bacon Vinaigrette

3 pounds baby red potatoes, cut in half 1/2 cup olive oil 1/2 cup minced garlic 1 tablespoon seafood seasoning 8 ounces bacon 1/4 cup balsamic vinegar 1/2 cup minced garlic salt and pepper to taste 1/2 cup olive oil 1 large red onion, cut into 1/2-inch dice 1 bunch parsley, minced 5 hard boiled eggs, roughly chopped Preheat oven to 350 degrees F (175 degrees C). Toss halved potatoes with 1/2 cup olive oil, 1/2 cup garlic, and seafood seasoning. Place in a single layer onto baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes. Once cooked, remove from the oven and allow to cool slightly. Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly browned and crispy. Pour off bacon grease and reserve. Allow the bacon slices to cool, then crumble and set aside. Whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl. Pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. Toss the roasted potatoes together with the vinaigrette and reserved bacon grease. Fold in red onion, parsley, and eggs. Allow to stand at room temperature 20 minutes before serving. Amount Per Serving  Calories: 573 | Total Fat: 43.3g | Cholesterol: 151mg Powered by ESHA Nutrient Database

Roasted Potato Salad with Balsamic-Bacon Vinaigrette

Servings Per Recipe: 8

Amount Per Serving

Calories: 573

Total Fat: 43.3gCholesterol: 151mgSodium: 538mgTotal Carbs: 36.5g    Dietary Fiber: 3.8gProtein: 12g

English Royalty Chocolate Chip Scones

1 3/4 cups all-purpose flour 1/3 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons unsalted butter, chilled and cubed 1/2 cup miniature semi-sweet chocolate chips 3 tablespoons orange juice Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough. Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool. Amount Per Serving  Calories: 167 | Total Fat: 7.1g | Cholesterol: 13mg Powered by ESHA Nutrient Database

English Royalty Chocolate Chip Scones

Servings Per Recipe: 12

Amount Per Serving

Calories: 167

Total Fat: 7.1gCholesterol: 13mgSodium: 180mgTotal Carbs: 24.6g    Dietary Fiber: 0.9gProtein: 2.3g

Chocolate Chip Pumpkin Bread

3 cups white sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all-purpose flour 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 teaspoons baking soda 1 1/2 teaspoons salt 1 cup miniature semi-sweet chocolate chips 1/2 cup chopped walnuts (optional)Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. Amount Per Serving  Calories: 210 | Total Fat: 9.4g | Cholesterol: 24mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 210

Total Fat: 9.4gCholesterol: 24mgSodium: 204mgTotal Carbs: 30.5g    Dietary Fiber: 1.2gProtein: 2.6g

Spinach Mushroom Quiche

2 tablespoons butter2 cups fresh sliced mushrooms2 cups torn spinach leaves 6 green onions, chopped 1 (8 ounce) package refrigerated crescent rolls 1 (1 ounce) package herb and lemon soup mix 1/2 cup half-and-half 4 eggs, beaten 1 cup shredded Monterey Jack cheese Preheat oven to 375 degrees F (190 degrees C). Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat. In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps. In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling. Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Amount Per Serving  Calories: 343 | Total Fat: 21.5g | Cholesterol: 194mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 343

Total Fat: 21.5gCholesterol: 194mgSodium: 705mgTotal Carbs: 22.8g    Dietary Fiber: 2.6gProtein: 15g

Flip-Flop Cobbler

1 cup all-purpose flour2 teaspoons baking powder1/8 teaspoon salt1 cup white sugar1/2 cup milk1 (29 ounce) can sliced peaches, juice reserved1/4 cup butterIn a large mixing bowl, cream butter or margarine with 1/2 cup sugar. In another bowl, combine flour, baking powder, and salt. Alternately add these ingredients and the milk to the creamed mixture. Spread batter in greased casserole dish or loaf pan. Top the batter with the fruit, and pour 1 cup of juice over the top of the fruit. Top the fruit with the other 1/2 cup of sugar. (Can omit sugar if the fruit is already sweet enough to your liking.) Bake at 375 degrees F (190 degrees C) for 45 minutes. Amount Per Serving  Calories: 343 | Total Fat: 8.3g | Cholesterol: 22mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 343

Total Fat: 8.3gCholesterol: 22mgSodium: 280mgTotal Carbs: 66.3g    Dietary Fiber: 2.3gProtein: 3.8g

Oreo(TM) Cookie Bark

1 (20 ounce) package chocolate sandwich cookies with creme filling2 (18.5 ounce) packages white chocolateLine a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside. In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon. In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan. Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour. Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container. Amount Per Serving  Calories: 59 | Total Fat: 2.5g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 50

Amount Per Serving

Calories: 59

Total Fat: 2.5gCholesterol: < 1mgSodium: 55mgTotal Carbs: 8.7g    Dietary Fiber: 0.3gProtein: 0.7g

Beer-Baked Irish Beef

6 slices bacon, diced1/3 cup all-purpose flour1 teaspoon salt1/2 teaspoon ground black pepper1 teaspoon ground allspice2 1/2 pounds cubed beef stew meat4 carrots, peeled and cut diagonally into 1-inch pieces4 large onions, cut into eighths2 cloves garlic, chopped1/4 cup minced fresh parsley1 teaspoon dried rosemary, crushed1 teaspoon dried marjoram1 bay leaf1 (12 fluid ounce) can or bottle Irish stout beerPlace the bacon in a large nonstick skillet, and cook over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the skillet. Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine. Place the beef stew meat into the bag, and shake to coat the meat with flour mixture. Place the meat pieces in the skillet with the bacon drippings, and cook the meat until brown on all sides. Remove the browned meat to a slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker. Pour the beer into the skillet, and bring to a boil over medium-low heat, scraping all the browned bits of flavor from the bottom of the skillet. Pour the beer into the slow cooker, over the meat and vegetables. Cover, and cook on Medium setting until the meat is very tender, 4 to 5 hours. Before serving, remove the bay leaf, and sprinkle the stew with the reserved bacon pieces. Amount Per Serving  Calories: 601 | Total Fat: 38.5g | Cholesterol: 123mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 601

Total Fat: 38.5gCholesterol: 123mgSodium: 729mgTotal Carbs: 21.8g    Dietary Fiber: 3.4gProtein: 36.7g

Sensational Steak Sandwich

2 tablespoons olive oil1 pound thinly sliced sirloin steak strips8 ounces sliced fresh mushrooms1 green bell pepper, seeded and cut into strips1 medium onion, sliced10 slices provolone cheese1 loaf French bread1 (14 ounce) can beef broth1/2 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon garlic powder2 tablespoons Worcestershire sauce1/8 teaspoon red pepper flakes1/4 cup Pinot Noir or other dry red wine1/2 cup prepared horseradish (optional)1/2 cup brown mustard (optional)Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes. In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender. Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil. Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping. Amount Per Serving  Calories: 1028 | Total Fat: 47.8g | Cholesterol: 151mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 1028
Total Fat: 47.8gCholesterol: 151mgSodium: 2616mgTotal Carbs: 78.8g    Dietary Fiber: 5.4gProtein: 68.6g

Pesto Turkey Burgers

1 1/4 pounds lean ground turkey 2 tablespoons basil pesto 1 teaspoon minced garlic 1/2 cup crumbled feta cheese 1 1/2 teaspoons seasoned salt 1/2 cup bread crumbs 1/2 teaspoon seasoned salt Preheat an outdoor grill for medium-high heat. Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties. Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking. Amount Per Serving  Calories: 354 | Total Fat: 19g | Cholesterol: 124mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 354
Total Fat: 19gCholesterol: 124mgSodium: 907mgTotal Carbs: 11.7g    Dietary Fiber: 0.9gProtein: 34.1g