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