Layered Mac ‘n Cheese Italiano

Layered Mac ‘n Cheese Italiano

1 tsp. garlic powder

1 3/4 C. fat-free ricotta cheese or part-skim ricotta cheese

1 T. dried parsley flakes

1/4 tsp. ground black pepper

2 T. grated parmesan cheese

1/2 (4 oz) package light cream cheese, cubed

3 C. elbow macaroni, uncooked

3/4 C. shredded part-skim mozzarella cheese

3 C. spaghetti sauce

3/4 C. vegetable broth

 

In small saucepan over med-heat/flame, broth, parmesan cheese & seasonings; heat until cream cheese melts & mixture is smooth, whisk together ricotta cheese, light cream cheese, stirring frequently. Heat oven to 375°F. Meanwhile, cook pasta according to package directions; drain. Heat spaghetti sauce. Toss hot pasta & ricotta sauce; spread into 13x9x2 inch baking dish. Spoon spaghetti sauce over top, covering pasta completely; sprinkle with mozzarella cheese. Bake, uncovered, 10 mins or until cheese melts.

 

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Greek Stew

Greek Stew

4 chicken breasts

2 cans stewed diced tomatoes

1 can quartered artichoke hearts with juice

15-20 pitless Kalamata olives

1 box of instant couscous

Feta cheese (optional)

 

Lightly spray slow cooker with nonstick spray. Place chicken breasts in bottom of the pot. Pour in stewed diced tomatoes, artichoke hearts and olives, and stir. Cover and cook on medium for six hours or on low for eight hours. To serve, prepare some five-minute instant couscous and put a serving in a bowl. Place one piece of chicken on top, spoon broth over the meat and then lightly sprinkle with feta cheese, if desired.

 

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Ranch Style Beans

Ranch Style Beans

1 lb. pinquito beans

29 fl. oz. canned beef broth

4 1/2 C. water

1 lb. lean ground beef

2 onions, chopped

2 garlic cloves, chopped

4 chopped large tomatoes

7 oz. canned green chiles, diced

1/2 C. fresh cilantro, chopped

3 T. chili powder

1 T. dried oregano

1 tsp. salt

 

Place beans, beef broth and water in 8-quart Dutch oven; cover.  Heat to boiling; reduce heat and simmer 2 hours, stirring occasionally.  Sauté ground beef, onions and garlic; drain.  Add beef mixture and remaining ingredients to beans.  Simmer, covered, 1 hour.  If a thinner consistency is desired, add more beef broth. Note:  Pinquito beans are small pinto beans often found in the produce section of the supermarket.

 

Tomato Pesto Soup

Tomato Pesto Soup

 

1 onion, chopped

2 cloves garlic, minced

3 carrots, shredded

3 stalks celery with leaves, chopped

14 oz. can diced tomatoes with seasonings, undrained

6 oz. can tomato paste

1/2 tsp. dried oregano leaves

1/4 tsp. dried thyme leaves

1/4 tsp. pepper

1/2 tsp. salt

2 C. water

2 C. vegetable broth or chicken stock

1 C. instant rice

1/2 C. pesto

1/2 C. grated Parmesan cheese

 

Combine all ingredients except for rice, pesto, and cheese in a 3-4 quart crock pot and mix to blend. Cover and cook on low for 8-10 hours. Stir in instant rice, then cover and let stand 6-8 minutes until rice is tender. In small bowl, combine pesto and cheese and blend; serve with soup.

 

Yield: 6 servings

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Ham & Green Noodle Casserole

Ham & Green Noodle Casserole

6 C. hot water

1 8–oz pkg spinach linguine or noodles

1 1- oz. can cheddar cheese soup

1 5—oz can evaporated milk

1 tsp. prepared mustard

1/4 tsp. pepper

1 C. diced cooked ham

1 4–oz can mushrooms, drained

1/2 C. sliced ripe olives

1/2 C. peanuts

 

Place water in a 4-qt casserole. Cover & microwave on high 6 minutes or till water boils. add linguine; stir. Cover & microwave on high 4 minutes; stir. Cover again and microwave on high 4 minutes or till pasta is tender; drain.  Stir in soup, evaporated milk, mustard & pepper. Fold in ham, mushrooms, olives & peanuts. Cover again. Microwave on high 6-8 minutes or till steaming hot, stirring midway through cooking.

 

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Fire Station Chicken

Fire Station Chicken

6 chicken breasts

1 28oz bottle of smoky barbecue sauce

1 16oz can pineapple chunks, undrained

2 C. coarsely chopped onion

2 C. coarsely chopped bell pepper

1 seeded and chopped jalapeno chili pepper

 

Place all ingredients in a freezer bag up to two months. Defrost completely in refrigerator. To cook put contents of baggie into Dutch oven. Bring to boil over medium high heat. Cover. Turn heat to medium low and cook one hour or until chicken is no longer pink.

 

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Cheese Twists

Cheese Twists

1 C. Flour

1/4 tap. Garlic Powder

1/8 tsp. Salt

1/8 tsp. Ground Red Pepper

1 C. Grated Cheddar Cheese

1/4 C. Butter

3-5 tsp. Cold Water

1 Beaten Egg

2 tsp. Toasted Sesame Seed or Poppy Seed

 

In large mixing bowl combine flour, garlic powder, salt, and red pepper.  Cut in cheese and butter until pieces are the size of small peas.  Sprinkle 1 tsp. water over part of the mixture.  Toss gently with a fork to coat.  Push to side of bowl.  Repeat until all flour mixture is moistened.  Shape dough into ball.  On lightly floured surface, flatten dough with hands.  Roll out dough from center to edges, forming a 10” square.  Brush with egg.  Sprinkle with sesame or poppy seed.  Cut dough into 5 x 1/2” strips.  Twist each strip.  Place on lightly greased baking sheet.  Bake in 400F oven for 10-12 minutes, or until golden brown.

Venison Steaks with Cranberry-Chipotle Sauce

Venison Steaks with Cranberry-Chipotle Sauce

venison cranberry4 T. Clarified Butter or Vegetable Oil

4 Venison Loin Steaks, about 4 ounces each

2 T. minced Shallot

2 cloves Garlic, minced

2 C. Cranberries

3 T. Sugar

1 C. Dry Red Wine

2 ½ C. reduced Venison or Beef Stock

1 T. pureed Chipoltes in Adobo Sauce

1 tsp. fresh Sage, chopped

3 T. Butter, room temperature

 

Heat clarified butter in skillet over medium heat.  Season steaks with salt to taste and sauté them for 1 ½ minutes per side.  Remove them from pan and keep warm.  Pour off all but 1 T. butter, add shallots and garlic and cook 20 seconds.  Add cranberries and sugar and cook for about 30 seconds longer.  Deglaze the pan with the wine and reduce by ¾ over high heat.  Add stock and chipotle puree and sage.  Reduce by 1/3 and strain through a fine sieve.  Return to a clean saucepan and heat to boiling.  Whisk in the butter and remove from heat.  Serve sauce over steaks.

 

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Cracked Wheat Salad with Grilled Red Onion

Cracked Wheat Salad with Grilled Red Onion

1 lb. bulgur

1 large red onion, sliced into 1/4-inch slices

3 T. olive oil, divided

3 plum tomatoes, diced

1 C. finely chopped flatleaf parsley

2 T. finely chopped mint

1/4 C. fresh lemon juice

Salt and freshly ground pepper

 

Place the bulgur in a large bowl and cover with boiling water, let stand 15 minutes and drain. Brush the onion slices on both sides with the olive oil and season with salt and pepper to taste. Grill on both sides until almost cooked through, remove and coarsely chop. Place the bulgur in a large bowl, add the remaining ingredients and mix to combine. Season with salt and pepper to taste. Serve at room temperature.

 

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Chocolate Peanut Grahams

Chocolate Peanut Grahams

4 cinnamon graham crackers, broken into quarters

1/4 C. creamy peanut butter

1 C. semisweet chocolate chips

3 tsp. shortening

 

Spread half of the graham cracker quarters with peanut butter; top with remaining crackers. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip the crackers into chocolate; place on a waxed paper-lined pan. Refrigerate until set.

 

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Crab Salad in Crisp Wonton Cups

Crab Salad in Crisp Wonton Cups

Crab Salad in Crisp Wonton CupsFor the Wonton Cups:

Cooking spray

18 wonton wrappers, thawed (if frozen)

2 tsp. canola oil

1/4 tsp. salt

For the dressing:

1 tsp. lime zest

2 T. fresh lime juice

1/4 tsp. salt

1/8 tsp. black pepper

1/2 tsp. dried hot red pepper flakes

2 T. olive oil

 

For the salad:

1/2 lb. lump crabmeat, picked over

1 stalk celery, finely diced

1/2 C. finely diced mango

1/4 C. thinly sliced scallions

2 T. coarsely chopped fresh cilantro leaves

 

Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.  Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cups. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.  Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.  In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each C. with the crab salad and serve.

 

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This Pink Yink Ink Drink

This Pink Yink Ink Drink

2 C. frozen strawberries (preferably sliced frozen strawberries)

1 C. vanilla soy milk

2 tsp. honey

1/2 C. non-fat vanilla yogurt

 

Place the strawberries in a blender, Vita Mix, or the work bowl of a food processor fitted with a metal blade. Pour the milk on top of the berries. Add the remaining ingredients. Puree until smooth. Note: If you have trouble crushing the berries, you may need to stop the blender and remove the container from the motor base. Use a spoon to push the fruit down into the blender blades. Replace the lid, and return the blender to the motor base. Puree until smooth.

 

 

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Spiced Lemonade

Spiced Lemonade

1 lemon

2 C. water

1 C. sugar

4 whole allspice

4 whole cloves

1 stick cinnamon

1 T. chopped crystallized ginger

1 pinch grated nutmeg

1 C. fresh lemon juice, (about 8 lemons)

1 C. club soda, or seltzer water, chilled

Sprig mint, for garnish, (optional)

 

Remove rind in pieces from lemon with swivel-bladed vegetable peeler; avoid any bitter white pith. Combine water, sugar, lemon rind, allspice, cloves, cinnamon stick, crystallized ginger and nutmeg in small saucepan. Bring to simmering; simmer, covered, for 20 minutes. Strain into pitcher and chill; discard solids. To serve, stir in lemon juice and club soda. Serve over crushed ice. Garnish with mint sprigs, if you wish.

 

Mirassou Monterey Paella

Mirassou Monterey Paella

½ pound linguica, Italian or Polish sausage, sliced ¼-inch-thick on the diagonal

2 T. extra virgin olive oil

1 medium onion, peeled and chopped

2 large cloves garlic, chopped

1 ½ C. long-grain white rice

3 C. chicken stock

1 C. Mirassou Monterey County Riesling

¼ tsp. saffron (or ¼ tsp. ground turmeric and 1 / 8 tsp. paprika)

2 ripe tomatoes, seeded and diced

1 (9-oz.) package frozen artichoke hearts, thawed and cut in half

1 small red bell pepper, seeded and diced

8 mussels

8 hard shell clams

16 medium prawns, peeled and deveined

½ C. fresh or frozen peas

 

Brown linguica or sausage in a large stainless steel pan or skillet for 10 minutes over medium heat stirring frequently; remove from pan and set aside. Add oil to skillet; add onion and garlic; sauté for 5 minutes. Add rice and cook for 5 minutes more or until translucent; stir in the stock, wine, saffron and linguica or sausage. Bring to a boil; reduce heat and simmer over low heat, loosely covered, for 15 minutes. Remove lid and season to taste with salt and pepper; top with tomatoes, artichoke hearts and bell pepper. Nestle the seafood into the surface of the rice; cover and cook over very low heat, loosely covered, for 10 minutes or until the mussels and clams have opened and the shrimp is pink. Stir in peas and cook for 1 minute. NOTE: Discard mussels and clams that do not open.

 

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Cheesy Baked Supper Omelet

Cheesy Baked Supper Omelet

omelet

1 tablespoon butter or margarine

1/2 cup chopped red or green bell pepper (1 small)

1/4 cup chopped onion (1/2 medium)

12 eggs

1 container (8 oz) sour cream

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups shredded Cheddar-Monterey Jack cheese blend (6 oz)

 

Heat oven to 325°F. Spray 12×8-inch (2-quart) glass baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Add bell pepper and onion; cook 2 to 3 minutes, stirring occasionally, until tender. In large bowl, beat eggs, sour cream, salt and pepper with wire whisk until well blended. Stir in bell pepper mixture and cheese. Pour into baking dish. Bake uncovered 20 to 25 minutes or until eggs are set. Cut omelet into squares to serve.

Southwestern Pasta

Southwestern Pasta

1 lb. chicken, cut into 1-inch strips

3 gloves garlic, smashed and minced

1 T. Canola oil

1 medium onion, chopped

2 small zucchini, washed and thinly sliced

1 (8-ounce) package fresh or canned mushrooms, sliced

1 (10-ounce) package jalapeno jack cheese, grated

8 oz. evaporated skimmed milk

1/4 C. salsa

1 C. frozen corn

1 can great northern beans, strained and rinsed

Black pepper to taste

8 oz. pasta, cooked & drained (ziti, rotini or penne)

Shredded parmesan cheese to taste

 

Sauté garlic and chicken strips until browned. Remove from pan and keep warm. Cook onions in the same pan with 1/4 C. water over medium heat until onions are tender, about 5 minutes. Add zucchini to onions and cook for 5 more minutes.  Add mushrooms and cook for 5 minutes more. (you can add 1/2 C.  wine at this point, if you like). Cook uncovered so there is a small amount of fluid in the pan, but the vegetables do not burn. Heat milk in pan and add grated cheese. Stir until cheese is melted. Add vegetables, chicken and cooked pasta. Stir until everything is covered in cheese sauce. Sprinkle Parmesan cheese on top.

 

 

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Grilled Salmon with Three Salsas

Grilled Salmon with Three Salsas

For the Gingered Cranberry-Cherry Salsa

1/2 C. dried cranberries

1/2 C. pitted cherries

2 T. sugar

2 T. apple juice

2 T. minced candied ginger

1 tsp. grated orange zest

 

For the Papaya-Kiwi Salsa

1 papaya, peeled, seeded, and diced

1 kiwifruit, peeled and diced

2 T. fresh lime juice

2 T. fresh cilantro leaves

1 T. minced scallion

1/8 tsp. chili pepper flakes

 

For the Corn, Jicama and Pineapple Salsa

1/2 medium jicama, peeled and diced (about 1 C.)

1/2 C. diced fresh pineapple

1/2 C. corn kernels

1 serrano chili or habanero chili, seeded and minced

2 T. chopped fresh cilantro

2 T. fresh lime juice

1 clove garlic, minced

Salt to taste, optional

Freshly ground black pepper to taste, optional

 

For the salmon

4 (1-ounce) salmon fillets

1 tsp. kosher salt, optional

1/2 tsp. freshly ground black pepper, optional

1 tsp. dried lemon thyme or dried common thyme

12 whole fresh chives

 

To prepare the Gingered Cranberry-Cherry Salsa, combine the cranberries, cherries, sugar, apple juice, candied ginger, and orange zest in a medium saucepan set over medium heat, and bring to a simmer. Simmer for 5 minutes, or until the cranberries are plump and soft. Or you can use a microwave: Place the ingredients in a microwave-safe container and microwave at high, uncovered, for 4 to 5 minutes. Remove the salsa from the heat and let cool. Makes 2 C.

 

To make the Papaya-Kiwi Salsa, combine the papaya, kiwifruit, lime juice, cilantro, scallions and chili pepper flakes in a mixing bowl. Cover and set aside. Makes 1 1/2 C..

 

To prepare the Corn, Jicama, and Pineapple Salsa, combine the jicama, pineapple, corn, serrano chili, cilantro, lime juice and garlic in a mixing bowl, season with salt and pepper if desired and toss. Cover and refrigerate for at least 1 hour to allow the flavors to blend. Makes 2 C..

 

When you are ready to cook the salmon, preheat a grill, stovetop grill or broiler.

Season the salmon fillets with the salt, black pepper, and thyme and grill or broil for 3 to 5 minutes on each side for medium doneness. (The cooking time will vary with the thickness of the fillets.)

 

To serve, spoon 2 T. of each salsa on each warm plate, forming a triangle by placing the salsas at opposing points along the outer edge of the plate. Place a salmon fillet in the center of each dish, garnish by criss-crossing 3 chives on top of each and serve immediately. Gingered Cranberry-Cherry Salsa can be kept for 2 to 3 days. Papaya-Kiwi Salsa and Corn, Jicama, and Pineapple Salsa can be kept for 2 days.

Grilled Pineapple and Bananas

Grilled Pineapple and Bananas

1/2 C. sugar

1/4 C. butter or margarine

2 tbs. Brandy or lemon juice

1/2 tsp. ground cinnamon, &

Pineapple & Bananas

In a saucepan combine sugar, butter, Brandy (or lemon juice), and Cinnamon. Place on grill, heat and stir over medium flame or coals till glaze mixture boils. Remove from grill. Shape a piece heavy-duty foil into the shape of a shallow pan, place on grill. Place fruit in foil pan. Grill fruit over medium coals or flame till heated through, turning & brushing often with glaze mixture.  Serve fruit warm. & pass around the remaining glaze. The more firm fruits, like the pineapple, I placed directly on the grill for an extra minute or two to get grill marks.

 

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Summer Ratatouille

Summer Ratatouille

3 crushed garlic cloves

Thyme or basil

2 or 3 sprigs rosemary

Coarsely ground black pepper

1 quartered red onion, cut into wedges

1 zucchini, sliced

Red and green bell peppers, seeded and sliced

1 small eggplant, optional

3 T. red wine vinegar

1/3 C. extra virgin olive oil

Salt and pepper to taste

1 pint grape tomatoes

 

In a large skillet, heat just enough oil or water to cover bottom of skillet. Add garlic, herbs and pepper. Cook for 1 or 2 minutes, stirring frequently. Add vegetables and sauté until crisp tender. Season to taste. Add vinegar and oil to the vegetables and stir until thoroughly mixed. Cook just until hot and vegetables are crisp tender.  Transfer to a platter, spread tomatoes over vegetables and if desired, sprinkle with shredded Parmesan cheese.

 

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Zucchini Boats

Zucchini Boats

4 small zucchini, sliced lengthwise and seeds removed

1/2 lb. lean Italian sausage

4 oz. light cream cheese, room temperature

1/2 C. shredded Pepper Jack cheese

1/2 C. shredded Parmesan cheese

1 T. fresh or 1 tsp. dried chives

Using a spoon, scoop seeds and part of the pulp from center of zucchini slices, leaving ¼ to ½-inch wall. Combine cooked and drained sausage, cream cheese, Jack cheese, Parmesan cheese and chives in a bowl and mix well. With a spoon, stuff zucchini boats with cheese mixture. Place boats on a lightly greased baking dish and bake until heated thru and cheese is melted, about 8 minutes.

 

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Fruit Dutch Baby

Fruit Dutch Baby

1/3 cup butter or margarine

2 medium apples or 1/2 cup peaches or 1 thinly sliced banana

2 teaspoons cinnamon – 3 Tablespoons sugar

4 eggs – 1 cup milk – 1 cup flour

Preheat oven to 425°F. Put butter into a 3 to 4 quart frying pan and place in oven to melt. While butter is melting, prepare fruit, then cut them into thin slices. Remove the pan from the oven and add cinnamon and sugar to the melted butter. Stir in the sliced apples. Return pan to oven for about 3 minutes. Put the eggs and milk into a blender and whip at high speed for 1 minute. Set the blender to low speed and slowly add the flour until well blended. Remove the pan from oven and pour egg batter over the butter and fruit. Bake for 20-25 minutes or until the pancake is raised and golden brown. Cut in wedges and dust with powdered sugar. Serve immediately.

 

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Chicken Cordon Bleu from the Grill

Chicken Cordon Bleu from the Grill

8 skinless, boneless chicken thighs or 4 skinless, boneless chicken breasts

8 thin slices of cooked ham (4 if using the breasts)

8 slices Swiss cheese. (4 if using the breasts)

1 recipe of white wine sauce (see below)

Wash the chicken in cold water, and pat dry with paper towels. Pound the chicken as flat as you can between two sheets of plastic wrap or waxed paper. You can use a rolling pin if you don’t have a meat hammer. Season the chicken lightly with salt and fresh ground black pepper. Lay a slice of ham on the chicken. Then a slice of cheese on the ham. Roll into a compact roll using toothpicks to secure.  Grill the rolls, turning frequently until done. Place in an ovenproof serving dish, remove the toothpicks, and put a whole slice of cheese on each of the breasts (half slice on each of the thighs). Pop into a 350F oven until the cheese melts, just a couple of minutes. Ladle on a portion of the white wine sauce. Sprinkle with just a tad of chopped parsley.

 

White Wine Sauce

 

6 T. butter

1 tsp. chicken bouillon granules

½ C. dry white wine

1 T. cornstarch

1 C. heavy cream (whipping cream)

 

Melt the butter in a skillet and add the bouillon. When the bouillon browns just a little add the wine and bring to a simmer. Let simmer 6 or 7 minutes; this will cook out the alcohol. Mix the cornstarch in the cream and add to the simmering wine. Stir until it thickens.

 

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Turkey Turnovers

Turkey Turnovers

Nonstick cooking spray

1 package (11.3 oz.) refrigerated low-fat dinner rolls

2 T. prepared honey mustard

3 oz. thinly sliced deli turkey breast

3/4 C. packaged broccoli coleslaw

1 egg white, beaten

Prepared mustard (optional)

Preheat oven to 425°F. Spray baking sheet with nonstick cooking spray.  Separate dinner rolls; place on lightly floured surface. With lightly floured rolling pin, roll each dinner roll into 3-1/2-inch circle.  Spread honey mustard lightly over dinner rolls; top with turkey and broccoli coleslaw. Brush edges of dinner rolls with beaten egg white. Fold dough over forming a half circle; squeeze edges together firmly with fingers. Press edges with tines of a fork to finish sealing. Place on prepared baking sheet; brush egg white over tops of turnovers.   Bake about 15 minutes or until golden brown. Let stand 5 minutes before serving.  Serve warm or at room temperature with additional mustard for dipping, if desired.

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Cashew Chicken Salad with Baked Wontons

Cashew Chicken Salad with Baked Wontons

8 egg roll wrappers

4 skinless chicken breasts, boned and defatted

2 C. shredded napa cabbage

1 C. chopped bok choy

1/4 C. chopped daikon radish

1/2 C. sliced red onion

1 C. thinly sliced carrots

1 C. broccoli florets

1/2 C. snow peas

 

Dressing:

1 T. minced ginger root

1/2 tsp. minced garlic

2 tsp. chopped cilantro

1 T. minced scallions

2 T. minced shallots

3 T. lime juice

1 1/2 T. rice vinegar

2 T. water

2 T. low-sodium tamari

2 1/2 tsp. sugar

1 T. cashew butter

6 T. minced cashews

 

Preheat oven to 350°. Lightly coat a sheet pan with canola oil. To prepare wontons, cut wrappers in half and distribute over sheet pan. Bake for 5 to 10 minutes or until light brown. Cool. Place chicken breasts in baking dish. Cover and cook in oven for 15 minutes or until juices run clear when pierced with a fork. Cool and slice. Place vegetables in a large bowl and set aside. In a mixing bowl, whisk all ingredients for dressing. Lightly toss with vegetables and divide into 4 equal portions. Top each salad with a sliced chicken breast and garnish with 4 baked wontons.

 

Caramelized Potatoes

Caramelized Potatoes

24 Sm. New Potatoes
1/2 C. Sugar
1/2 C. Butter, Melted

Drop the potatoes into a large pot of boiling water and cook until they offer no resistance when pierced with the tip of a sharp knife, 15 to 20 minutes. Let them cool slightly, then peel them. In a heavy 10- to 12-inch skillet, melt the sugar over low heat. Cook slowly until the sugar turns to a light brown caramel, 3 to 5 minutes. Stir constantly with a wooden spoon and watch the sugar closely; the syrup changes color very rapidly and burns easily. It must not become too dark or it will be bitter. Stir the melted butter into the sugar, and add as many potatoes as possible without crowding the pan. Shake the pan almost constantly to roll the potatoes and coat them on all ides with the caramel. Remove the hot, caramelized potatoes to a heated serving bowl and repeat the procedure until all the potatoes are coated.

Grilled Eggplant

Grilled Eggplant

1 small Eggplant, peeled

2 tsp. Olive Oil

1/4 tsp. Garlic Powder

1/8 tsp. Salt

1 T. Grated Parmesan Cheese

 

Cut eggplant into slices about 3/4” thick.  Brush both sides with olive oil.  Spray a piece of aluminum foil, large enough to hold the slices, with non-stick cooking spray and place on the barbecue grill.  When foil gets hot, place eggplant slices on foil.  Sprinkle with garlic powder and salt.  Close hood and cook eggplant about 8 minutes, turning slices halfway through cooking time.  Remove from grill and sprinkle with parmesan cheese.

Shrimp & Cucumber Spread

Shrimp & Cucumber Spread

3oz. Cream Cheese, softened

2 tsp. Mayonnaise

1 tsp. Catsup

1 tsp. Dijon Mustard

Dash Garlic Powder

4 1/2oz. Canned Shrimp, drained, rinsed and chopped

1/4 C. Finely Chopped Seeded Cucumber

1 tsp. Finely Chopped Onion

Assorted Crackers or Melba Toasts

 

In mixing bowl stir together first 5 ingredients.  Stir in shrimp, cucumber and onion.  Spread on crackers or toasts.

 

Marinated BBQ Salmon

Marinated BBQ Salmon

4 fillets of salmon

 

Marinade mixture:

1/2 tsp.  red pepper flakes

1/8 tsp.  salt

2 T. chopped green onion

1/4 C. peanut oil

2 T. soy sauce

2 T. balsamic vinegar

1 1/2 tsp. brown sugar

1 clove garlic, minced

3/4 tsp. grated fresh ginger root

1/2 tsp. sesame oil

 

Mix marinate well in zip lock bag. Add fish, marinated 6 hours. Grill on greased BBQ grill (skin side down first) until it flakes. About 10 minutes per inch. Enjoy.

 

 

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Lentil Salad

Lentil Salad

2 1/2 C. cooked lentils
3 cloves garlic, chopped
2 shallots, chopped
Juice of 1 lemon
Zest of 1 lemon 2 T. sherry vinegar
2 T. chopped sun-dried tomatoes
1/3 C. extra-virgin olive oil
1 tsp. chopped fresh oregano
Pinch ground cumin
Salt and black pepper to taste

 

For the lentil salad, place cooked lentils in a bowl. In another bowl combine garlic, shallots, lemon juice, zest, vinegar, and sun-dried tomatoes. Slowly whisk in olive oil until well blended. Season with oregano, cumin, salt, and pepper and mix well. Combine dressing with lentils and set aside to marinate.

 

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Grilled Corn on the Cob

Grilled Corn on the Cob

6 ears corn

6 tablespoons butter, softened

Salt and pepper to taste

 

Peel back corn husks and remove silk. Soak in large bowl of cold water for 30 minutes. Preheat an outdoor grill for high heat and lightly oil grate.  Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.  Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

 

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Southwestern Skillet Burgers

Southwestern Skillet Burgers

 

2 lb. ground beef

1/2 C. dry bread crumbs

1 envelope taco seasoning

1 141/2-ounce can diced tomatoes with onion, undrained

1 111/2-ounce can condensed bean with bacon soup, undiluted

1/2 C. shredded Cheddar cheese

 

In a bowl, combine the beef, breadcrumbs and taco seasoning. Shape into six 3/4-inch-thick patties. In a large skillet over medium heat, cook patties for 3 minutes on each side or until browned. Remove patties; drain. Add tomatoes and soup to the skillet; return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is no longer pink.  Sprinkle with cheese; cover and heat until cheese is melted. In 30 minutes or less, this makes 6 servings.

 

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Potato and Leek Gratin

Potato and Leek Gratin

1 lb. leeks
2 onions, sliced
1 oz. unsalted butter
1 pint double cream
1 lb. potatoes, peeled and thinly sliced
1 small garlic clove, crushed
2 oz. Cheddar, grated
salt and freshly ground white pepper
freshly grated nutmeg

Pre-heat the oven to 180’C / 350’F or gas 4 and grease a shallow a shallow ovenproof gratin dish. Cut the leeks diagonally into 5 mm (1/4 in) slices and blanch in boiling water for 30 seconds. Drain, rinse under cold water, drain again and dry. Cook the onions in the butter for 2-3 minutes until softened. Pour the cream over the sliced potatoes in a pan. Add the garlic and season with salt, pepper and nutmeg. Bring to the boil then stir in the leeks and onions. Pour the mixture into the prepared dish to a depth of 4 cm (1 1/2 in), covering with all the cream. Place the dish into a roasting tray filled with very hot water and bake in the pre-heated oven for 1 hour until the potatoes are cooked through and golden brown on top. To check the potatoes during cooking, just pierce with a small vegetable knife. When it goes through easily you will know they are cooked. Remove the dish from the hot water. As a finish you can top with the grated Cheddar and glaze under a hot grill until golden brown.

 

Orange Sweet Potatoes

Orange Sweet Potatoes

3 large sweet potatoes

1 T. margarine

3 oranges, peeled and cut into small pieces

1/4 C. orange juice

1/8 tsp. salt

1/4 tsp. pepper

1/4 tsp. ground ginger

Toasted almonds, slivered, (optional)

 

Preheat oven to 400 degrees F.  Bake potatoes about one hour or until tender.  Halve the potatoes lengthwise; scoop out pulp and mash with 1/4 C. orange juice, margarine, salt, pepper and ginger.  Stir orange pieces into the potato mixture.  Pile into shells.  Top with almonds if desired.  Bake for 15 minutes or until heated through. Variations:  Add 1/2 C. raisins; use crushed pineapple and its juice in place of oranges and orange juice; mashed sweet potato can be put into casserole instead of stuffed back into skins.  Casserole can be prepared in advance and refrigerated until ready to be heated.

 

Roasted Salmon Wrapped in Swiss Chard

Roasted Salmon Wrapped in Swiss Chard

Salmon in swiss chardCoarse salt and ground pepper

2 T. unsalted butter, room temperature

2 T. finely chopped fresh tarragon

2 tsp. grated lemon zest, plus 1 T. juice (from 1 lemon)

4 Swiss chard, stalks trimmed

4 (6 to 8 oz. each) skinless salmon fillets

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil; set aside. Bring a medium saucepan of salted water to a boil. Meanwhile, combine butter, tarragon, and lemon zest in a small bowl; season with salt and pepper, and set aside. Place chard leaves in boiling water; cook until tender, about4 minutes. Using tongs, remove leaves from water, and lay them flat on prepared baking sheet. Place one fillet on top of a leaf, near tip; repeat with remaining fillets. Sprinkle fish with lemon juice; season with salt and pepper. Dividing evenly, spread butter mixture over each fillet, and wrap leaf around, tucking stalk underneath to secure. Roast until just cooked through, 12 to 15 minutes. Serve.

 

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Grilled Spicy Sweet-Potato Packs

Grilled Spicy Sweet-Potato Packs

1 1/2 lb. sweet potatoes (about 2 medium), peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons

3/4 lb. red onions (about 1 large), peeled, halved, and cut into 1/3-inch-thick wedges

1/3 C. olive oil

2 tsp. chopped fresh thyme

2 T. ketchup

2 tsp. chili powder

2 tsp. salt

1 tsp. fresh-ground pepper

1 lime, cut into 6 wedges

 

In a large bowl, toss sweet potato slices and onion wedges with the olive oil, thyme, ketchup, chili powder, salt, and pepper. Set out six 12- by 14-inch sheets of heavy-duty aluminum foil (see notes) on the counter, shiny side down. Distribute the potato mixture evenly among the sheets, spooning into the center of each sheet. Fold the top edge of each foil sheet down over the potato mixture. Crimp all the edges together to create a tight seal. Prepare your grill for indirect heat. The temperature inside your grill should be between 350° and 400° (insert a long-stemmed thermometer through lid vent to measure temperature). Place packages on the grill, overlapping slightly if needed, and cover barbecue. Cook until potatoes are tender when pierced, 25 to 30 minutes. If cooking with the Spice-Rubbed Smoke-Roasted Chicken, add to grill during the last 30 minutes of cooking (see notes). Remove packages from grill. Let cool 10 minutes, then serve each packet with a wedge of lime to squirt over the vegetables.

 

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Glazed Sweet Potatoes

Glazed Sweet Potatoes

1 pound sweet potatoes, peeled cooking spray
1 T. cornstarch
3/4 C. orange juice
1 T. brown sugar
2 T. lemon juice

Preheat oven to 425 degrees. Cut sweet potatoes into 1/2 inch thick slices; place in a 1-quart casserole coated with cooking spray.  Combine cornstarch and next 3 ingredients in a bowl; stir well.  Pour over potatoes.  Cover; bake at 425 degrees for 45 minutes or until potatoes are tender

Potato Stuffed Green Peppers

Potato Stuffed Green Peppers

4 large green bell peppers
1/2 cup onions, finely chopped
1/2 cup red peppers, finely chopped
Salt and pepper to taste
1 Tablespoon dried crumbled chives
2 cups mashed potatoes
2 cups tomato sauce

Preheat oven to 350 degrees. Slice away pepper tops below stems. Remove seeds and interior spines. Gently parboil peppers about 5 minutes. Drain upside down. Set peppers aside. Sauté onions and red pepper until soft. Add seasonings and mix well into mashed potatoes. Carefully stuff peppers, set them in a deep- sided baking dish. Pour tomato sauce around base of peppers. Bake at 350 degrees for about 20 minutes covered. Uncover, and bake 5 minutes longer. Serve warm.

Grill-Friendly Pizza Dough

Grill-Friendly Pizza Dough

1 packet instant yeast

1 lb. all-purpose flour, plus more for kneading and rolling out

1 T. sugar

1 T. kosher salt

1 C. hot water

2 T. olive oil, plus more to oil the dough

 

Grill-Friendly Pizza Dough

Combine the yeast, flour, sugar, and salt, in that order, in a large mixing bowl. In a small mixing bowl combine the water and olive oil and then stir into the flour mixture with a large wooden spoon until a dough starts to form. Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, or until the dough develops a silky texture.  Oil the surface of the dough and place it in another large metal mixing bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough in half and with a rolling pin roll the dough out onto a lightly floured surface.  Heat grill to medium-low, Cook the dough on one side until firm and lightly browned, then turn, add your favorite toppings, and cook until lightly browned on the other side.

 

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Honey Chicken

Honey Chicken

 

1 lb or 4 small chicken breasts

1/4 tsp. Curry powder

1 tsp. Cinnamon

½ C. diced onion

3 T. Oil

1/4 C. honey

½ C. chopped fresh parsley

1/4 tsp. Powdered ginger

1/4 tsp. Nutmeg

1 tsp. Salt

1 tsp. Pepper

1/4 tsp. Paprika

½ C. water

 

In a large mixing bowl, combine all of the ingredients. Toss well to coat the chicken evenly. Place the mixture in a slow cooker. Cover and cook on low for 4 hours.

 

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Honey Nut Chicken Sticks

Honey Nut Chicken Sticks

2 lb. chicken tenders
Salt and pepper
1 C.  All-purpose flour
3 eggs
A splash milk
2 C. honey nut flavored cereal (recommended: Honey Nut Corn Flakes)
1 C.  Bread crumbs
1 T. sweet paprika
1 T. poultry seasoning
2 T. grill seasoning (recommended: Montreal Seasoning)
1/4 C.  Vegetable oil

Preheat oven to 400 degrees F.  Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.

 Honey Nut Chicken Sticks

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