SBD Armand Salad

SBD Armand Salad

2/3 small clove garlic

Dash salt

Pinch pepper

1/3 tsp. mayonnaise

2 tsp. fresh lemon juice

1/3 tsp. red wine vinegar (optional)

2 tsp. olive oil

1/3 head romaine lettuce, outer leaves removed, washed, dried, torn into bite-size pieces, and chilled

1/3 small head iceberg lettuce, outer leaves removed, washed, dried, torn into bite-size pieces, and chilled

2 2/3 tsp. chopped fresh parsley

1/6 sweet white onion, sliced thin

2 2/3 tsp. freshly grated Parmesan cheese

1/2 green bell pepper for garnish

 

To make the dressing: In a salad bowl mash the garlic, salt and pepper to a paste. Add the mayonnaise, continuing to mash until smooth. Mix in the lemon juice and vinegar, if using. Gradually whisk in the olive oil. Add the romaine and iceberg lettuce, parsley, onion, and the Parmesan. Toss gently. Pile the mixture into shallow salad bowls, sprinkle with a little Parmesan, and serve. Garnish with bell pepper, if using.

 

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Teriyaki Turkey Burgers

Teriyaki Turkey Burgers

1 lb. lean ground turkey breast

1/4 C. scallions, chopped

1 garlic clove, minced

1 tsp. fresh ginger, grated

1/4 tsp. black pepper

cooking spray

1/4 C. light soy sauce

2 T. rice vinegar

1/4 C. dry sherry

1 packet artificial sweetener (Splenda or Sweet ‘N Low)

1 C. chopped onion

1/4 tsp. sesame oil

 

In a bowl, combine turkey, scallions, garlic, ginger, and pepper; then divide the mixture into 4 equal patties.  Coat the bottom of a medium nonstick skillet with cooking spray and heat until hot but not smoking. Cook burgers for 4 minutes on each side until cooked through. Remove burgers from pan and keep warm.  Pour soy sauce, rice vinegar, and sherry into pan and stir, scraping up any brown bits. Add sweetener and onion and simmer for 5-7 minutes until onion is soft. Stir in sesame oil.  From:  Eating Well After Weight Loss Surgery

 

Yield: 4 servings

Calories: 174.28

Fat: 1.92g

Fiber: 0.91g

Smoked Turkey-Cranberry Chutney Roll-ups

Smoked Turkey-Cranberry Chutney Roll-ups

turkey-cranberry-wrap-recipe1 and 1/2 T. minced fresh ginger

1 (12-ounce) bag cranberries

3/4 C. sugar

1 C. orange marmalade

1/2 C. walnuts, toasted and finely chopped

1 and 1/2 tsp. Chinese 5-spice powder

1/4 tsp. cloves

8 oz. reduced-fat cream cheese, room temperature

8 oz. nonfat cream cheese, room temperature

1 lb. thinly sliced smoked turkey

16 whole wheat tortillas

Spinach or leaf lettuce

 

Toast and chop walnuts. Bring cream cheese to room temperature. Mince ginger. Preheat oven to 350º F. Combine ginger, cranberries and sugar in 13 x 91/2-inch baking pan, tightly cover with aluminum foil and bake for 50 minutes. Remove from oven; add orange marmalade, walnuts and spices, stir well and cool to room temperature. Meanwhile, whip cream cheese together in a food processor until smooth. Spread each tortilla with a thin layer of cream cheese; leave a 1-inch perimeter around the edges.  Cover with a layer of the cranberries, followed by a layer of sliced turkey; top with spinach or lettuce leaves. Tightly tuck one side of wrapper, keeping spinach flat; roll away from you, jellyroll style. With the seam side down, cut with sharp knife into 1-inch slices for appetizers or in half for larger servings. Serve with cut and exposed to show the red, white and green.  You can easily substitute Thanksgiving leftovers; even port tenderloin or chicken, for the smoked turkey in this beautiful wrapper. Makes 16 wraps.

 

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Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic

2 C. water

Extra-virgin olive oil, 2 tablespoons, 2 turns of the pan

2 large cubanelle peppers, seeded and thinly sliced

Salt and pepper

4 hot red cherry peppers, chopped

A splash of hot pepper juice

1 box (8 1/2 oz. s) corn muffin mix (recommended: Jiffy)

1 egg

3 T. butter, divided

3/4 C.  milk

2 to 3 T. finely chopped fresh rosemary leaves

4 slices prosciutto, chopped

1/2 C.  Honey

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Preheat a griddle or nonstick skillet over medium heat. Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 T. extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them. For the cakes, combine muffin mix with egg and 2 T. of the butter – heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture. Serve sausages with peppers on top and the cakes alongside drizzled with honey.

 

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Smothered Chicken from the Whistle Stop Café

Smothered Chicken from the Whistle Stop Café

1 2.5-3 lb. Broiler-Fryer, cut up

½ C. plus 2 T. self-rising Flour

1 tsp. Salt

½ tsp. Pepper, plus more for gravy

½ C. Vegetable Oil

1 C. half and half

1 C. Milk

 

Rinse chicken pieces and pat dry with paper towels.  Combine ½ C. flour, ½ tsp. salt and ½ tsp. pepper; dredge chicken well in flour mixture.  Heat oil in large skillet over medium-high heat; add chicken and brown well on both sides.  Turn chicken skin side up, cover, reduce heat and simmer 15 minutes.  Remove chicken, reserving ¼ C. drippings in skillet.  Combine remaining 2 T. flour, half and half, milk, ½ tsp. salt and pepper to taste; stir until smooth.  Stir into skillet and cook over medium heat until thickened, stirring constantly.  Add chicken, turning to coat with gravy; cover and simmer 15 minutes.

 

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Red Onion Crostini

Red Onion Crostini

3 tsp. plus 6 tsp. Olive oil
2oz. Pancetta (Italian Bacon), finely chopped
3 lg. Red onions, thinly sliced
1 tsp. Minced garlic
T. Fresh lemon juice
1 tsp. Fennel seeds, crushed 2 tsp. Sherry wine vinegar or balsamic vinegar

6 5 x 3 x 1/2 -inch slices country-style bread, toasted
Chopped fresh parsley

 

Heat 3 tsp. oil in large skillet over medium-high heat. Add pancetta; sauté 3 minutes. Add onions, garlic, lemon juice and fennel seeds; sauté until onions begin to brown, about 10 minutes. Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat before continuing.)  Drizzle each toast slice with 1 tsp. oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.

Tomato & Goat Cheese Tart

Tomato & Goat Cheese Tart

Flour for the work surface

1 sheet puff-pastry dough, thawed according to package directions

4 plum tomatoes, sliced 1/4 inch thick

1 clove garlic, finely chopped

6 sprigs fresh thyme, leaves only

2 tsp. olive oil

1 tsp. balsamic vinegar (optional)

1/2 tsp. kosher salt

1/4 tsp. black pepper

1 3-oz. package goat cheese

 

Heat oven to 375° F. Unfold the sheet of puff-pastry dough on a lightly floured surface and roll to 1/4 inch thick. Transfer the dough to a baking sheet. In a medium bowl, combine the tomatoes, garlic, thyme leaves, oil, vinegar (if using), salt, and pepper. Using a slotted spoon, transfer the tomato mixture to the pastry, overlapping the tomatoes slightly if necessary, leaving a 1/2-inch border. Crumble the goat cheese over the top. Bake until the dough is puffed and golden brown, 15 to 20 minutes. Let cool for a couple of minutes before cutting into pieces.

 

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Chicken Tetrazini

Chicken Tetrazini

EI1C07_Chicken-Tetrazzini9 tablespoons butter

2 tablespoons olive oil

4 boneless skinless chicken breasts

2 1/4 teaspoons salt

1 1/4 teaspoons freshly ground black pepper

1 pound white mushrooms, sliced

1 large onion, finely chopped

5 cloves garlic, minced

1 tablespoon chopped fresh thyme leaves

1/2 cup dry white wine

1/3 cup all-purpose flour

4 cups whole milk, room temperature

1 cup heavy whipping cream, room temperature

1 cup chicken broth

1/8 teaspoon ground nutmeg

12 ounces linguine

3/4 cup frozen peas

1/4 cup chopped fresh Italian parsley leaves

1 cup grated Parmesan

1/4 cup dried Italian-style breadcrumbs

 

Preheat the oven to 450 degrees F. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

 

 

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Sweet and Spicy Brussels Sprouts

Sweet and Spicy Brussels Sprouts

3 T. white wine vinegar

3 T. honey

1 C. chicken stock

1 fresh bay leaf

1/2 red onion, chopped

1/2 red bell pepper, chopped

2 tsp. mustard seed

1/4 tsp. turmeric

2 tubs Brussels sprouts

2 T. celery salt

Black pepper

In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

 

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Grilled Lemon Potatoes

Grilled Lemon Potatoes

2 russet potatoes, halved lengthwise

1/2 C. low fat margarine, melted

2 T. lemon juice

1 1/2 tsp.s reduced sodium lemon pepper

1/8 tsp. garlic powder

 

Deeply score cut sides of Potatoes, using a sharp knife. Cover skin side With Foil. Combine Remaining Ingredients; Brush Cut Sides With Margarine Mixture. Grill Potatoes, Cut Side Up, 5 To 6 Inches From Medium Coals 40 Min, Basting With Margarine Mixture Every 10 Min. Turn Potatoes & Grill 10 minutes. Turn Potatoes & Baste With Remaining margarine Mixture. Grill 10 Min.

Cheddar Pinwheels

Cheddar Pinwheels

2 C. Unbleached Flour; Sifted

1/2 tsp. Salt

1 T. Baking Powder

1/4 C. Butter

2/3 C. Skim Milk

1 C. reduced fat Cheddar; sharpest possible, Grated

 

Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned.

 

Crockpot Spicy Chicken Cacciatore

Crockpot Spicy Chicken Cacciatore

2 cans (14 1/2 ounces each) no-sodium-added diced tomatoes

8 ounces shiitake mushrooms, stemmed and sliced 1/2″ thick (3 cups)

2 large carrots, halved lengthwise, sliced 1/4″ thick (1 cup)

1/3 cup dry white wine

1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme

1 clove garlic, minced

1 teaspoon dried basil

1/4 teaspoon fennel seeds

1/4 teaspoon red-pepper flakes

4 each skinless chicken drumsticks and thighs (about 2 pounds)

2 small yellow summer squash, sliced into 3/4″-thick rounds

Thin strips basil leaves (optional)

 

In a 4-quart or larger slow cooker, combine the tomatoes (with juice), mushrooms, carrots, wine, thyme, garlic, basil, fennel seeds, and red-pepper flakes. Add the chicken and toss to coat. Place the squash on top. Cover and cook on low setting for 7 to 9 hours, or until the chicken and vegetables are tender. Serve with sauce. Garnish with basil, if desired.

 

Yield: 4 servings

Calories: 270

Fat: 5g

Fiber: 6g

Bratwurst Braids

Bratwurst Braids

 

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

4 tsp. spicy brown mustard

1 can (8 oz) sauerkraut, well drained on paper towels (1 C.)

4 cooked smoked bratwurst (thawed if frozen)

1 egg, beaten

1/2 tsp. caraway seed

 

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; place on cookie sheet. Press each into 6×4-inch rectangle, firmly pressing perforations to seal. Spread 1 tsp. mustard over each rectangle to within 1/2 inch of all edges. Place 1/4 C. sauerkraut and 1 bratwurst lengthwise down center of each rectangle. On long sides of each rectangle, make 5 cuts at an angle and 1 inch apart almost to edge of sauerkraut. For braided appearance, fold strips of dough at an angle across bratwurst with ends of strips slightly overlapping, alternating from side to side; press ends to seal. Brush tops with egg; sprinkle with caraway seed. Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm with additional mustard, if desired.

 

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Spicy Toasted Garbanzo Beans and Pistachios

Spicy Toasted Garbanzo Beans and Pistachios

Spicy Toasted Garbanzo Beans and Pistachios2 15 1/2-ounce cans garbanzo beans (chickpeas), drained

1/4 C. corn oil

1 tsp. coarse sea salt

1 tsp. ground cumin

1 tsp. ground black pepper

1/2 tsp. cayenne pepper

1 C. shelled raw pistachios

2 tsp. fresh thyme leaves

Preheat oven to 400°F. Toss garbanzo beans with next 5 ingredients in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made 4 hours ahead. Keep at room temperature.)  Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.

 

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Barbecue Short Ribs

Barbecue Short Ribs

1/4 c. shortening

5 lbs. beef short ribs

3/4 c. water

1 med. onion, chopped

1 1/4 c. catsup

1/2 c. diced celery

1/4 c. light brown sugar

1/4 c. cider vinegar

1 1/2 tbsp. Worcestershire sauce

2 tsp. salt

1 tsp. prepared mustard

1 tbsp. all-purpose flour

1 (8 oz.) pkg. egg noodles, cooked

Chopped parsley for garnish

 

In Dutch oven over medium-high heat, in hot shortening, cook short ribs until well browned on all sides. In medium bowl, stir 3/4 C. water and remaining ingredients, except flour and noodles; pour over ribs; heat to boiling. Reduce heat to low; cover and simmer 2 1/2 hours or until ribs are fork tender, stirring occasionally. Add more water if necessary. With slotted spoon, place ribs on warm platter. Skim fat from pan liquid. In cut, blend flour and 2 T. water until smooth; gradually stir into hot liquid and cook over medium heat, stirring constantly, until mixture is thickened. Serve gravy with meat and noodles. Garnish with parsley.

 

 

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SBD Joe’s Mustard Sauce

SBD Joe’s Mustard Sauce

1 tsp. plus 1/2 tsp. Colman’s dry mustard

1 C. mayonnaise

2 tsp. Worcestershire sauce

1 tsp. A-1 Steak Sauce

1 tsp. heavy cream

1 tsp. milk

Salt

 

Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayo and beat for 1 minute Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well-blended and creamy. If you’d like a little more mustard flavor, whisk in about 1/2 tsp. more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.

 

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Bacon and Blue Cheese Pasta Bake

Bacon and Blue Cheese Pasta Bake

12oz. Back bacon rasher
1oz. Butter

1 Clove Garlic — crushed
4oz. Mushrooms — sliced
10z. Flour
1/2 Pint Milk
3oz. Blue Cheese

Salt and freshly ground black pepper

8oz. Dried Fettuccine

5oz. Mozzarella cheese — chopped

Preheat oven to 180 C/350 F/Gas Mark 4. In a large saucepan, melt the butter, add the bacon and garlic and cook until lightly browned. Add the mushrooms and cook for a further 1-2 minutes. Stir in the flour. Remove from the heat, and gradually add the milk. Return the pan to the heat, and bring to the boil, stirring constantly until a smooth, glossy sauce has formed. Stir in the blue cheese and seasoning. Meanwhile, cook pasta following instructions on the pack. When cooked drain, and stir into the sauce. Transfer to an ovenproof dish. Sprinkle with Mozzarella cheese and cook in the preheated oven for 10-15 minutes until browned and serve with a mixed green salad.

 

 

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Italian Pancake Dunkers

Italian Pancake Dunkers

Pizza sauce or spaghetti sauce

2 C. Original Bisquick® mix

1 C. milk

2 eggs

1/2 C. shredded mozzarella cheese (2 oz.)

1/2 C. finely chopped pepperoni

1/4 C. finely chopped green bell pepper

2 tsp. Italian seasoning

1 small tomato, finely chopped (1/2 C.)

 

Heat pizza sauce until warm; keep warm. Stir Bisquick, milk and eggs until blended. Stir in remaining ingredients.   Spoon batter by T. onto hot griddle; spread slightly.   Cook until edges are dry. Turn; cook until golden. To serve, dunk pancakes into sauce.

 

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Avocado Egg Rolls

Avocado Egg Rolls

1 pkg (6″) egg roll wrappers

3 avocados, peeled and sliced into long chunks

1 small red onion, sliced thinly

1/4 C. cilantro, chopped

light oil, such as vegetable oil, for frying

soy sauce

 

Pour enough oil in a heavy pan to cover the bottom. Heat on medium high. While the oil is getting hot, chop avocado, onion, mango and cilantro. Run your knife through the cilantro thoroughly until it is almost a paste.   To assemble to egg rolls, place a single wrapper on your work surface at an angle so it looks like a diamond rather than a square. Spread a pinch of the cilantro across the center of the wrapper. Top with a slice of avocado, mango and red onion. Fold the corner closest to you over the filling. Fold the sides of the wrapper in and roll the whole thing away from you – much like you are wrapping a burrito. Seal the edge with a little bit of warm water. Repeat with the remaining wrappers.   To fry the egg rolls, place 3-5 in the hot oil, seam side down. Fry 2-3 minutes on each side and drain on paper.

 

 

 

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Onion Roasted Potato Wedges

Onion Roasted Potato Wedges

1 1/2 lb. medium all purpose potatoes
2 T. oil
1 tsp. Italian seasoning
1 pkg. Onion Gravy Mix

Cut potatoes into wedges. Pour oil into a foiled lined shallow baking pan. Add potatoes; toss to coat. Sprinkle Gravy mix and Italian seasoning over potatoes, toss to coat; spread in single layer. Bake in 375 degree F oven 10-12 min. Stir potatoes, bake additional 12-15 min. or until done.

Hyssop Baked Peppers

Hyssop Baked Peppers

4 red bell peppers

3 cloves garlic

Salt

2 sprigs hyssop leaves, removed from the stems and finely chopped

Olive Oil

16 ripe cherry tomatoes

8 anchovy fillets

 

 

Preheat the oven to 400°F (200°C) Halve the peppers lengthways, remove and discard the white core and seeds, then lay the peppers, cut side up, in a greased baking dish. They should fit snugly. Peel the garlic, slice it finely and put a few slices in each halved pepper, together with a little salt, a pinch of hyssop leaves and 1 T. (15 ml) oil. (If you are using anchovies in olive oil, use this oil, as it adds extra flavor.) Halve the tomatoes — there’s no need to peel these small tomatoes — and tuck them into the peppers. Bake in the oven until the peppers have almost collapsed and are full of juice. Either drain the anchovies, if in oil, on paper towels, or if in brine, rinse and dry them. Roughly chop the anchovy fillets and stir 1 tsp. (5 ml) into each of the peppers. Return to the oven for 10 minutes, then serve.

 

 

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Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

1-1/2 C. (7 1/2 oz/235 g ) unbleached all-purpose flour

1 C. (5 oz/155 g) whole-wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

1 C. (8 oz/250 g) butternut squash or pumpkin puree

1/2 C. (3 1/2 oz/105 g) packed light brown sugar

1/2 C. (4 oz/125 g ) plain nonfat yogurt or buttermilk

1/4 C. (2 fl oz/60 ml) frozen orange juice concentrate, thawed

1 egg, lightly beaten

1 T. grated orange zest

1 T. canola oil

3/4 C. (3 oz/90 g) dried cranberries

 

Lightly coat an 8 1/2-by-4 1/2 (21.5-by-10-cm) loaf pan with vegetable oil spray. In a large bowl, mix together the flours, baking powder, baking soda, salt, and cinnamon. In a blender or food processor, combine the squash or pumpkin puree, brown sugar, yogurt or buttermilk, orange juice concentrate, egg, orange zest, and canola oil and process until smooth. Make a well in the center of the flour mixture and add the squash or pumpkin mixture. Stir just until blended; do not overmix. Stir in the cranberries and scrape the batter into the prepared loaf pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 5 minutes; turn out onto a wire rack and let cool completely. Cut into thin slices to serve.

Gingered Honey Salmon

Gingered Honey Salmon

1salm/3 C. orange juice

1/3 C. soy sauce

1/4 C. honey

1 green onion, chopped

1 tsp. ground ginger

1 tsp. garlic powder

1 salmon fillet (1-1/2 lb. and 3/4 inch thick)

 

Coat grill rack with cooking spray before starting the grill. In a bowl, combine the first six ingredients; mix well. Set aside 1/3 C. for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add salmon and turn to coat. Seal or cover and refrigerate for 30 minutes, turning once or twice. Drain and discard marinade. Place the salmon skin side down on grill. Grill, covered, over medium-hot heat for 5 minutes. Baste with reserved marinade. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 4-6 servings.

 

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Hearty Smoked Sausage Stew

Hearty Smoked Sausage Stew

1 lb. dried kidney beans

1–46oz can chicken broth or your own{3-4 C. s}

2 C. water

1 lb. smoked sausage, sliced

1 C.  barley

2 bay leaves

1/2 tsp. garlic powder

1 tsp. thyme

 

The night before, rinse beans, place in alg bowl with plenty of water to cover, & soak overnight.   Drain & rinse beans. Put all ingredients in a large crock pot, stir cover, & cook on low for 8-10 hours.

 

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Dilled Rice Salad

Dilled Rice Salad

2 T. white vinegar

1 T. lemon juice

1 T. vegetable oil

2 T. chopped fresh dill weed

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

3 C. cooked rice, cooled

1 red bell pepper, chopped

1/2 lb. snow peas, julienned

 

Combine vinegar, lemon juice, oil, dill, salt, and pepper in a large bowl.  Add rice, red pepper, and snow peas; toss.  Serve chilled.

 

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ABM Garlic Bread

ABM Garlic Bread

3/4 C. Water

2 C. + 1 T. Bread flour

1 T. Sugar

1/2 tsp. Salt

11/2 tsp. Butter

2 T. Parmesan

1/2 tsp. Sweet basil

1/2 tsp. Garlic powder

1/4 tsp. Finely chopped garlic

11/2 tsp. Active dry yeast

 

Place ingredients in Automatic Bread Machine in manufacturers recommended order. You can increase the fresh garlic for a stronger taste.  Bake on the normal/basic cycle.

Chipotle Orange Glazed Pork Chops

Chipotle Orange Glazed Pork Chops

2 T. maple syrup

2 T. orange juice concentrate

1 tsp. finely chopped seeded chipotle with 1/2 tsp. adobo

4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)

1/2 tsp. salt

 

In a small bowl combine the maple syrup, orange juice concentrate and chipotle. Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

 

Yield:  4 servings

Calories:  270

Fat:  9g

Fiber: 0g

 

 

 

Chorizo and Shrimp Quesadillas with Smoky Guacamole

Chorizo and Shrimp Quesadillas with Smoky Guacamole

Chorizo and Shrimp Quesadillas with Smoky Guacamole2 ripe Haas avocados

1 lime, juiced

A couple pinches salt

1/4 C. sour cream

2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section

1/2 lb. chorizo sausage, sliced thin on an angle

1 T. extra virgin olive oil, plus some for drizzling

1 clove garlic, cracked away from skin and crushed

12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter

Salt and freshly ground black pepper

4 (12- inch) flour tortillas

1/2 lb., 2 C., shredded pepper Jack cheese

 

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.  Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.  Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

 

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Baby Bok Choy with Garlic

Baby Bok Choy with Garlic

bok1/3 C. chicken broth

1 T. soy sauce

1 1/2 tsp. cornstarch

1 T. peanut or vegetable oil

1/4 C. thinly sliced garlic (about 8 cloves)

2 lb baby or Shanghai bok choy, halved lengthwise

2 tsp. Asian sesame oil

 

Stir together broth, soy sauce and cornstarch, until cornstarch has dissolved.  Heat wok or large skillet over high heat until a drop of water evaporates instantly. Pour peanut or vegetable oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

 

 

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Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

Grilled Duck Breast w Wild Rice & Dried Cherry Pilaf4 duck breast halves, boned

2 cloves garlic, peeled and minced

1 lime, zested and juiced

2 T. sorghum or firmly packed brown sugar

Salt and pepper

 

With a sharp knife, score the skin on each duck breast, but don’t cut through to the meat. In a small bowl, combine the garlic, lime juice and zest, sorghum, salt and pepper. Use a small brush to paint the surface of each duck breast with the sorghum mixture and let marinate for 1 hour. Prepare a very hot grill and cook the duck breast, skin-side down, for about 4 minutes (watch for flare-ups). Turn and continue grilling for 3 minutes, or until the duck breast is still pink in the center. To serve, slice and fan out on the plate.

 

Wild Rice-Dried Cherry Pilaf:

 

2 T. olive oil

1 medium onion, peeled and finely chopped

1 C. wild rice

3 C. chicken broth

1/2 C. long-grain white rice

1/2 C. dried cherries

1 T. sorghum

Salt and pepper

 

In a covered casserole, heat the olive oil over medium heat and sauté the onion until translucent, about 4 minutes. Add the wild rice and chicken broth, and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes. Add the white rice, dried cherries, and sorghum. Cover again and cook until the rice is tender, about 20 minutes. Season, to taste, and serve.

 

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Smoked Salmon Spirals

Smoked Salmon Spirals

1 daikon (Japanese white radish), peeled

4oz. Cream Cheese, room temperature
1 tsp. Fresh Dill, finely chopped or 1 tsp. dried dill weed
1 tsp. Finely Chopped fresh Italian parsley
2 tsp. Drained Capers
1 1/2 tsp. Dijon mustard

1/2 tsp. Grated lemon peel

1/8 tap. Cracked pepper

4oz. Sliced smoked salmon, cut into 1-inch-wide strips

Cucumber Slices

Fresh dill sprigs

Lemon slices

Using vegetable peeler, cut off thin 8×1-inch strips down length of daikon. Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 tsp. mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon.

 

Garlic Lime Rice

Garlic Lime Rice

1 T. olive oil

3 large garlic cloves, thinly sliced

1 C. long-grain white rice

2 C. water

2 T. fresh lime juice

1 tsp. kosher salt

2 T minced fresh cilantro

2 tsp. lime zest, minced

 Cilantro-rice-7

Heat oil in sauce pan over medium-high. Add garlic; sauté 3 min., or until golden brown. Stir in rice; sauté 2 min. Add water, lime juice, and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes, or until water is absorbed. Stir in cilantro and lime zest.

 

 

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Slow Cooker Sesame Chicken

Slow Cooker Sesame Chicken

3 lbs skinless chicken thighs (I use about 4 chicken breasts)

1/2 cup soy sauce

2 Tbsp sherry

1/3 cup brown sugar, packed

1/4 tsp garlic powder

1/4 tsp ground ginger

2 Tbsp ketchup

2 Tbsp toasted sesame seeds

 

Place chicken in a slow cooker. Combine remaining 7 ingredients in bowl. Mix well. Pour over chicken, being sure to get some sauce on every piece. Cover. Cook on low for 6-8 hours or on high for 3-4 hours. Serves 4 to 6.

 

 

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Fregola with Pancetta & Pecorino

Fregola with Pancetta & Pecorino

1 T. extra virgin olive oil

2 oz. pancetta, minced

1/2 large onion, minced

1 large garlic clove, minced

1/2 lb. fregola (pasta similar to couscous)

2 1/2 C. chicken broth

2 T. freshly grated pecorino cheese

1 T. minced Italian parsley

Salt and fresly ground pepper

 

Cook the olive oil and pancetta in a saucepan over moderately low heat until the pancetta begins to crisp.   Add the onion and garlic and sauté until the onion is soft, about 10 minutes. Add the fregola and the broth. Bring to a simmer, cover and adjust the heat to maintain a gentle simmer. Cook for 15 minutes.  Remove from heat and stir in the pecorino, parsley and salt and pepper to taste.

 

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Campfire Cocoa Mix

Campfire Cocoa Mix

1 9.6oz. pkg. powdered Dry Milk

1 1/4 C. Chocolate Quick

3/4 C. Non-Dairy Creamer

1/3 C. Powdered Sugar

Dash Salt

Mix all ingredients in re-sealable container or bag.  For each serving mix 3-4 tablespoons dry mix in a mug.  Fill with one cup boiling water.

Edamame Succotash with Shrimp

Edamame Succotash with Shrimp

succ1 1/2 C. frozen blanched shelled edamame (green soybeans)

3 bacon slices

1/2 C. chopped celery

1/4 C. chopped red onion

3 garlic cloves, minced

1 to 2 jalapeño peppers, split lengthwise and cut crosswise into thin strips

2 C. fresh corn kernels (about 2 ears)

3 T. white wine

1 lb. medium shrimp, peeled and deveined

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 T. chopped fresh parsley

 

Prepare edamame according to package directions, omitting salt. Drain. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove from pan, reserving 1 T. drippings in pan; crumble bacon. Reduce heat to medium; add celery, onion, garlic, and jalapeño to pan; cook 2 minutes, stirring frequently. Stir in edamame, corn, and wine; cook 4 minutes, stirring frequently. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently. Remove from heat. Stir in salt and pepper; sprinkle with crumbled bacon and parsley. Serve immediately.

 

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Autumn Pancakes with Spiced Apples

Autumn Pancakes with Spiced Apples

1 package (10 oz.) frozen Cooked Winter Squash — thawed in refrigerator overnight or for 12 hours

2 eggs

1 1/4 C. milk

1 1/2 C. flour

1/4 C. sugar

1 T. baking powder

2 tsp. cinnamon

1 can (21 oz.) Cinnamon and Spice Apple Pie Filling

 

In large bowl, blend squash, eggs, and milk.  Sift together flour, sugar, baking powder, and cinnamon; add to squash mixture stirring just until blended but still slightly lumpy.  Pour about 1/3 C. batter onto a hot, lightly greased skillet and cook until golden brown.  Makes about 12 pancakes.  Heat pie filling in microwave 2 to 3 minutes on HIGH; stirring halfway through. Serve hot over warm pancakes.

Crostini with Smoked Trout, Lemon and Chives

Crostini with Smoked Trout, Lemon and Chives

crostini

12 oz. smoked trout or other smoked fish, skin and bone removed

3 T. mayonnaise

3 to 4 tsp. lemon juice

3 T. chopped dill

2 T. capers, chopped

2 green onions, thinly sliced

Salt and freshly ground pepper

1/2 baguette, cut diagonally into 3/8″ slices

2 T. chopped chives

 

In a large bowl, flake trout coarsely. Fold in mayonnaise, lemon juice, dill, capers, and green onions. Season with salt and pepper. Toast bread until golden on each side. To serve, spread the trout on toast. Garnish with chopped chives or parsley leaf.

 

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Caramel Sauce

Caramel Sauce

1/2 C. Brown Sugar

1 T. Cornstarch

1/3 C. Light Cream

2 T. Light Corn Syrup

1 T. Butter

1/2 tsp. Vanilla

In heavy saucepan mix sugar and cornstarch.  Stir in 1/4 C. water.  Stir in cream and corn syrup.  Cook and stir until bubbly (it may even look curdled).  Cook and stir for 2 minutes more.  Remove from heat and stir in butter and vanilla.

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Cranberry Chip Cookies

Cranberry Chip Cookies

1 package white cake mix
1 stick butter or margarine
1 egg 1/2 C. white chocolate chips
1/2 C. dried cranberries
Confectioners sugar
1 can white chocolate or vanilla frosting

Preheat oven to 350. Mix cake mix, butter, egg, chips and cranberries well using electric mixer.  Roll into 1 inch balls and then coat them with confectioners’ sugar.  Place on cookie sheet and bake for 10-15 minutes or until golden.   Warm frosting in microwave until of glazing consistency.  Drizzle over warm cookies.  Let cool and enjoy!

 

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