Spicy Bulgur Salad

Spicy Bulgur Salad

3/4 C. bulgur

3/4 C. boiling water

2 T. olive oil

Juice of 1 lime

1 small red onion, chopped

2 plum tomatoes, seeded and chopped

1 green bell pepper, seeded and chopped

1 C. fresh corn kernels or thawed frozen corn, boiled, cooled in cold water

1 jalapeno, seeded and finely chopped

1/4 C. chopped fresh cilantro or parsley

Salt and pepper

 

In a medium bowl, pour the boiling water over the bulgur. Cover the bowl with plastic wrap and let sit for 15 minutes or until all the liquid has been absorbed. In a large bowl combine the remaining ingredients and toss together. Season with salt and pepper. Using a fork, fluff the bulgur wheat and stir into the vegetable mixture. Taste and season again. Serve at room temperature

 

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Dijon Dressing

Dijon Dressing

1 egg

2 T. olive oil

2 T. white wine vinegar

1 T. Dijon mustard

1/4 tsp. kosher salt

1/4 tsp. white pepper

1/4 tsp. sugar

 

Break egg into a cup of hot tap water.  Allow to stand for about 2 minutes.  Strain and drain well.  Combine egg with remaining ingredients in a food processor.  Blend into a smooth puree.  Cover and chill for 2-48 hours.  Serve slightly chilled.

 

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Marinated Roasted Peppers, Olives and Cheese

Marinated Roasted Peppers, Olives and Cheese

 

6 large red or green bell peppers

1 C. whole Greek or pitted ripe olives

4 oz. mozzarella cheese, cut into cubes

1/4 C. olive or vegetable oil

1/4 C. lemon juice

2 T. chopped fresh parsley

1 tsp. chopped fresh oregano leaves or 1/4 tsp. dried oregano leaves

1 tsp. chopped fresh basil leaves or 1/4 tsp. dried basil leaves

1/2 tsp. chopped fresh sage leaves or 1/8 tsp. dried sage leaves

1/2 tsp. salt

1/8 tsp. pepper

2 large garlic cloves, finely chopped

Set oven control to broil.   Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.   Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place peppers, olives and cheese in glass bowl or jar.   Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally.    Store tightly covered in refrigerator up to 2 weeks.  Turn this recipe into a scrumptious gift by filling a decorative glass jar with the roasted pepper mixture and tying with a pretty ribbon. Attach a copy of the recipe with a sprig of fresh herbs.

Marinated Roasted Peppers, Olives and Cheese

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Grilled Steak Bruschetta Salad

Grilled Steak Bruschetta Salad

1/4 C. apricot preserves

1/4 C. prepared horseradish

1/4 C. creamy Dijon-style mustard blend

2 T. lemon juice

4 6-oz. beef tenderloin steaks, cut 1-inch thick

12 1/4-inch-thick slices baguette-style French bread

4 C. arugula

1/4 C. bottled roasted red sweet peppers, chopped

1/4 C. crumbled blue cheese

Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.  Sprinkle beef on both sides with 1/4 tsp. each salt and pepper. For charcoal grill, grill steaks on the rack of uncovered grill directly over medium coals, turning once. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F), 12 to 15 minutes for medium (160 degrees F). Grill bread slices with steaks during last 2 minutes, or until bread is toasted; turn once. (For gas grill, preheat grill. Reduce to medium. Place steaks on rack over heat. Cover and grill as above.). Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak; arrange on bread. Top with red peppers and blue cheese.  Optional:  toss heirloom cherry tomatoes, capers and artichoke hearts with arugula.

 

Servings: 4

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Crock Pot Hot Cranberry Punch

Crock Pot Hot Cranberry Punch

 

4 C. unsweetened pineapple juice

4 C. cranberry juice

1/2 C. brown sugar (packed)

1 C. water

1 tsp. whole cloves

1 cinnamon stick tied in cheesecloth

1-2 C. Vodka (optional)

 

Combine water, tea, sugar, cloves, cardamom, cinnamon, and ginger in the slow cooker; cook on High for 2 – 2 1/2 hours or Low 3-5 hours. Strain mixture; discard solids. (May be covered and refrigerated for up to 3 days.) Stir in milk just before serving. Serve warm or chilled.

 

 

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Crepes

Crepes

1 1/2 C. Milkcrepes

1 C. Flour

2 Eggs

1 T. Oil

Combine all ingredients with 1/4 tsp. salt.  Beat with rotary beater until well-mixed.  Heat a lightly greased 6″ skillet.  Remove from heat. Spoon in 2 T. crepe batter and tilt skillet to spread.  Return to heat, brown on one side only.  Invert pan over paper towels and remove crepe.  Repeat until batter is gone, greasing skillet occasionally.  You can omit salt and use 2 T. sugar for desert crepes.

 

Honey-Balsamic Turkey Cutlets

Honey-Balsamic Turkey Cutlets

Honey-Balsamic Turkey Cutlets1 pound thin turkey cutlets

1/4 tsp. coarsely ground black pepper

4 tsp. olive oil

3 medium shallots, thinly sliced

3 T. balsamic vinegar

1 T. honey

Chopped parsley (optional)

 

Prepare cutlets: If necessary, pound cutlets to 1/4-inch thickness. Sprinkle cutlets with pepper. In nonstick 12-inch skillet, heat 2 tsp. olive oil over medium-high heat until hot. Add cutlets and cook 5 to 6 minutes, until golden, turning once. Transfer cutlets to platter; cover with foil to keep warm. Prepare sauce: In same skillet, heat 2 tsp. olive oil over medium heat until hot. Add the 3 medium shallots and 2 T. water. Cover skillet and cook for 6 to 8 minutes, until ingredients are tender and lightly browned. Add 3 T. balsamic vinegar, 2 T. water, and 1 T. honey, and cook over medium heat for 2 minutes, uncovered, stirring. To serve, pour sauce over warm cutlets. Garnish with chopped parsley, if you like.

 

Notes:  This is delicious.  You can’t get around using the oil on the chicken … getting it browned and a little crispy made it 100% better than it would be if it were just sauté’d in stock.  However, I skip the oil in the sauce step.  Just use a little more water or chicken stock and get your shallots softened in that.  There should be enough oil and poultry bits in the bottom of the pan to give it a nice browned flavor anyway.  I chopped my shallots instead of slicing them, to make the sauce more smooth.  Then I put my warmed cutlets into the pan of sauce, turned it to coat, and served it that way, with the parsley on top.  There really wasn’t enough sauce to spoon over, and coating them made them just delicious. 

I’d recommend that you get the sauce pan cleaned up right away while it is still warm if possible.  I let it cool too long in the pan and the honey in it made clean up ugly.  I will definitely made this recipe again.  It was a hit with the hubby too (if he’d known there was VINEGAR in it, no way he’da tried it ;))

 

 

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Hazelnut Mashed Potatoes

Hazelnut Mashed Potatoes

1 lb. new potatoes, peeled and diced
5 cloves garlic
1/3 C. heavy cream
1 T. unsalted butter
salt and pepper to taste
1/4 C. toasted ground hazelnuts
1 tsp. chopped thyme

 

Place the potatoes and garlic in a medium size sauce pan and cover with water. Over high heat cook the potatoes until fork tender. Strain off water and mash the potatoes. Add cream and butter and continue to mash until smooth. Season with salt and pepper. Add hazelnuts and chopped thyme and mix well. Serve hot.

 

Lemon-scented Quinoa Salad

Lemon-scented Quinoa Salad

quinoa_salad_recipe1 C. quinoa

2 C. water

1/2 tsp. fine grain sea salt

1 can garbanzo beans, or dried equivalent

1/2 C. cilantro, chopped

1/2 red onion, chopped

Tahini Dressing:

1 garlic clove, smashed and chopped

1/4 C. tahini

Zest of one lemon

Scant 1/4 C. fresh lemon juice

2 T. olive oil

2 T. hot water

Scant 1/2 tsp. fine grain sea salt

 

Rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlicue in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside. While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.

 

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Mediterranean Vegetable Sandwich with Basil and Feta Pesto

Mediterranean Vegetable Sandwich with Basil and Feta Pesto

1 C. fresh basil leaves, packed

1 T. minced garlic

3 T. crumbled feta cheese

1/8 tsp. salt

1/8 tsp. black pepper

1 1/2 tsp. white wine vinegar

2 T. extra virgin olive oil

8 pitted, chopped kalamata olives

2 portabella mushroom caps, stemmed, sliced into 1/2″ thick vertical slices

1 red bell pepper, quartered

1 red onion, sliced

1 small eggplant, sliced into eight 1/2″ thin horizontal slices

1 large zucchini, sliced into vertical 1/4″ planks

Salt, pepper to taste

Nonstick pan spray

2 medium tomatoes, sliced

1 C. shredded lettuce

4 whole wheat hoagie buns, split

 

Puree the basil through the olive oil in a food processor or blender.   Pulse in the olives, and set aside.  Spray the mushrooms, bell pepper, onion, eggplant and zucchini with nonstick spray.  Season with salt and pepper, then grill until softened and slightly charred.  Layer the cooked vegetables onto the buns; top with tomatoes, lettuce and pesto.

Hush Puppies

Hush Puppies

1 Beaten Egg

1/2 Buttermilk

1/4 C. Sliced Green Onion

1 C. Cornmeal

1/4 C. Flour

2 tsp. Sugar

3/4 tsp. Baking Powder

1/4 tsp. Baking Soda

Shortening / Oil for Deep Frying

Hush Puppies

In a bowl stir together egg, buttermilk, and onion.  In another bowl combine cornmeal, flour, sugar, baking soda, baking powder and 1/4 tsp. salt.    Add egg to cornmeal mixture.  Stir until just moistened.  Drop batter by tablespoonsfull into hot grease or oil.  Fry about 1 minute, or until golden, turning once.

Orange-Dijon Dump Chicken

Orange-Dijon Dump Chicken

 

1/3 C. orange marmalade

1/2 C. orange juice

2 Tbsp Dijon mustard

1 Tbsp white vinegar

1 large Vidalia onion, sliced into thin rings

4 – 6 pieces chicken (I use 4 boneless, skinless breasts)

 

Put first 4 ingredients into large freezer bag, and squish it around until they are mixed well. Add the onions and chicken breast and freeze. When you’re ready to cook, thaw in fridge and bake at 350 – 375 for about 35 – 45 minutes, until the chicken is cooked and the onions are caramelized.

 

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Spicy White Chicken Chili

Spicy White Chicken Chili

Spicy White Chicken Chili

3 (15-oz.) cans Great Northern beans, undrained

1 (16-oz.) jar salsa

1 (4-oz.) can green chilies

4 boneless, skinless chicken breast halves, cut in bit-size pieces

1 C. chicken broth

2 tsp. ground cumin

2 tsp. chili powder

1 (8-oz.) pkg. shredded Monterey Jack cheese

1 (8-oz.) pkg. Colby Cheddar cheese

 

Put beans, salsa, chilies, chicken breasts, chicken broth, cumin and chili powder into slow cooker.  Cook on Low for 7 hours. Add in cheeses and cook for an additional hour. Stir and serve.

 

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Lobster Salad Napoleans

Lobster Salad Napoleans

lobster-salad-su-640914-l1 spiny or rock lobster tail (about 1 lb.), thawed if frozen

Lemon dressing

Filo-parmesan pastry (recipe follows)

2 firm-ripe tomatoes (4 to 5 oz. each), rinsed, cored, and thinly sliced

4 cups arugula leaves (about 4 oz.), rinsed and crisped

Salt

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add lobster and cook until meat is opaque but still moist-looking in center of thickest part (cut to test), 10 to 12 minutes. Drain lobster; immerse in ice water until cool, 1 to 2 minutes, then drain again. Cut shell open and pull out meat from lobster tail. Coarsely chop lobster, put in a bowl, and mix with 2 to 3 tablespoons lemon dressing. Lay a filo pastry rectangle on each of four dinner plates. Arrange half the lobster mixture, tomatoes, then arugula equally on filo. Cover each stack with another rectangle and top equally with remaining lobster, tomatoes, and arugula. Set another pastry, cheese side up, on each stack. Offer more dressing and salt to add to taste. Filo-parmesan pastry: You will need 6 sheets of filo dough (about 12 by 18 in.), about 3 tablespoons melted butter, and 6 tablespoons grated parmesan cheese. Lay 1 filo sheet flat (cover remaining with plastic wrap to prevent drying) and brush lightly with butter, then sprinkle with 1 tablespoon cheese. Cover with another filo sheet, brush lightly with more butter, and sprinkle with 1 tablespoon cheese. Continue until all the filo is stacked using the last of the butter and cheese on the top layer. Cut into 12 equal rectangles and transfer to two lightly buttered 10- by 15-inch pans, arranging slightly apart. Bake in a 375° regular or convection oven until golden brown, 8 to 12 minutes. Use warm or cool.  Lemon Dressing:  In a bowl, mix 3/4 cup mayonnaise, 1 tablespoon grated lemon peel, 3 1/2 tablespoons lemon juice, 3 tablespoons finely chopped fresh tarragon, and 1 1/2 tablespoons each tarragon wine vinegar and minced shallots. Add pepper to taste.

 

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Creamed Swiss Chard

Creamed Swiss Chard

6 T. unsalted butter

1 medium onion, finely chopped

1 large garlic clove, finely chopped

3 to 4 large bunches Swiss chard, stems cut into 1/4-inch pieces (2 C. s), and leaves cut into 3/4-inch strips, then halved (18 C. s)

6 T. all-purpose flour

2 3/4 C. whole milk

1/4 tsp. freshly grated nutmeg

1 3/4 tsp. coarse salt

Freshly ground pepper

3/4 C. heavy cream

 

Melt 2 T. butter in a large sauté pan over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes. Add chard stems; cook, stirring occasionally, until stems begin to soften, about 7 minutes. Stir in half of the chard leaves and 2 T. water; cook, stirring occasionally, until very tender, about 15 minutes.  Transfer to a large bowl; cover. Add remaining chard leaves and 2 T. water to pan; cook, stirring occasionally, until very tender, about 15 minutes. Stir into bowl. Melt remaining 4 T. butter in a small saucepan over medium-low heat. Add flour, stirring to avoid forming lumps. Gradually whisk in milk and nutmeg; season with salt and pepper. Raise heat to medium; bring to just below a boil, stirring occasionally; cook 2 minutes more, whisking constantly. Whisk in cream. Pour into chard mixture; stir to combine. Serve immediately.

 

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Cheesy Baked Cream Eggs

Cheesy Baked Cream Eggs

Cheesy Baked Cream Eggs

 

1 T. butter

1/4 C. heavy cream

8 eggs

Kosher salt

Freshly ground black pepper

1 T. freshly grated Parmesan cheese

1 T. sliced scallion, green parts only

 

Preheat the oven to 3 75 degrees. Add the butter to a pie dish or an 8- or 9-inch, oven-safe skillet and set it on the middle rack in the oven. Once the butter has melted, swirl the pan to cover the bottom. Pour the cream into the pan, then crack the eggs and slide them into the pan, being careful not to break the yolks. Season with salt and pepper. Bake until the egg whites are set and the yolks are partially cooked, about 8 to 10 minutes. Sprinkle Parmesan cheese over the eggs and return the pan to the oven another 2 to 4 minutes, depending on how well you want your eggs cooked. Remove the pan from the oven, arrange the eggs on plates, and garnish with the sliced scallions.

Grilled Brats and Potatoes

Grilled Brats and Potatoes

Put the following in an extra large foil bag:

 

Package of brats

Cubed potatoes

Chopped onion

Chopped green pepper

Mushrooms

Your favorite spice blend (a bunch-the potatoes and pepper suck in the flavor)

Some olive oil

 

Toss the bag around to mix everything up and put on the grill for around 10-15 min per side. Cut that bag open in the middle of the table and serve with a salad.

 

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Herb Jelly

Herb Jelly

3 sterile 8oz canning jar with lid

1 C. dry white wine

2 C. sugar

1/2 C. vinegar

1 C. fresh basil leaves, or other herbs as a variation

3 oz. bottled liquid pectin

 

Combine wine, sugar, and vinegar in a saucepan, over medium heat.  Heat and stir to dissolve sugar.  Stir in basil and bring to a boil.  Stir in pectin and remove from heat.  Pour into sterile jars.  Screw on lids or top with melted wax.  Serve at room temperature.

Herb_jellies_lr

Basic Herb Jelly recipe

2 cups of your favorite fresh herb leaves or flowers (if using dry herbs, use 1 cup)
2 cups water, apple juice or white wine
1/4 cup fresh lemon juice or white wine vinegar
4 cups sugar (white or brown)
3 ounces liquid fruit pectin
pinch of salt
1-2 drops food color, optional

Wash half-pint jelly jars in the dishwasher, or sterilize in boiling water. Keep jars hot until ready to fill with jelly. Use new Ball or Kerr canning lids, and keep them in hot water.

Method:
Coarsely chop your chosen herbs and put in a medium saucepan. Add 2 cups of water or juice and bring to a constant boil for about 10 seconds. Remove from heat and let stand until completely cooled. Strain, discarding herbs, so that you have 1 1/2 cups of the liquid.

Pour the herbal infusion (liquid) into a large cooking pot and add lemon juice or vinegar and the sugar. Bring to a hard boil, then add the liquid pectin and continue to boil for exactly one minute. Remove from heat and skim off any foam and discard it.

Pour the hot jelly immediately into hot, half-pint jelly jars, filling them to within 1/2 inch of the top. Wipe the rims of the jars with a damp cloth and screw on the hot lids, just lightly tightening. Tip the covered jars upside down for about a minute to coat the inside and create a seal. Place right side up on a towel and let cool. Label and store in a cool, dark place. Your jelly will keep for 1-2 years.

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Cranberry Muffins

Cranberry Muffins

1 C. chopped cranberries

1/3 C. honey

1/4 C. margarine, or shortening

1/4 C. honey

1 egg

1/2 C. milk

1 orange rind, grated

2 C. all-purpose flour

1 T. baking powder

1 tsp. salt

cranberrymuffin-close

Mix cranberries with 1/3 C. HONEY.  Cream margarine and remaining HONEY, until light and fluffy.  Add egg and beat thoroughly.  Stir in cranberry mixture, milk and orange rind.  Sift together dry ingredients; add to the cranberry mixture and stir until just combined.  Batter should be lumpy.  Spoon batter into greased muffin tins, filling 2/3 full.  Bake at 400 degrees F.  for 15 to 18 minutes.

 

Smoked Salmon Tart Mini-Muffins

Smoked Salmon Tart Mini-Muffins

Smoked Salmon Tarts1/2 C. Original Bisquick® mix

1/2 C. milk

1/4 C. sour cream

1/2 tsp. Worcestershire sauce

2 eggs

2/3 C. shredded Cheddar cheese

1/3 C. chopped smoked salmon

2 T. sliced green onions

Heat oven to 400ºF. Spray 24 mini-muffin C. with cooking spray.    Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 T. mixture into each muffin C.    Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers. Use a rubber spatula to easily remove batter from the T. and guide it into muffin C.. Wipe any excess batter from top of muffin pan to prevent burning.

 

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Green Bean Salad

Green Bean Salad

1/2 pound green beans, trimmed

2 T. chopped walnuts

2 T. finely chopped fresh parsley leaves

2 T. chopped red onion

2 tsp. walnut oil or olive oil

1 tsp. red wine vinegar

1 tsp. Dijon mustard

Salt and pepper

Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl. Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine. In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.

 

Yield:  4 servings

Calories: 66

Fat: 5g

Fiber: 2g

 

Grilled Artichokes Marinated with Honey and Basil

Grilled Artichokes Marinated with Honey and Basil

Marinade

2 T. honey

3 T. balsamic vinegar

1 clove garlic, minced

1 shallot, minced

1 T. basil

1 tsp. Dijon mustard

1/2 C. extra virgin olive oil

Salt and cracked black pepper

3 artichokes, trimmed and split in half and par cooked

To prepare the marinade, place the honey, vinegar, garlic, shallots and basil in a small mixing bowl and mix well. Slowly whisk in the olive oil until smooth. Season with salt and black pepper. Pour the marinade over the drained cooked artichokes. Marinate about 30 minutes to 1 hour. Heat a gas grill till very hot or a charcoal grill until very hot.  Drain the artichokes well. Place the artichokes on the hot grill and grill about 5 minutes. Remove from the grill and drizzle with the leftover marinade and serve warm.

 

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Pea Salad with Bacon

Pea Salad with Bacon

pea-salad-bacon-fresh-dill¼ C. Sour Cream

¼ C. Mayonnaise

2 T. Parsley, chopped

Salt, Pepper, and dried Dill Weed to taste

20oz. bag Frozen Peas

8 slices Bacon

¼ C. Green Onions, chopped

Lettuce

Place peas in colander and rinse in hot tap water until defrosted; drain well and chill. Cook bacon until crisp.  While bacon is cooking, mix sour cream, mayonnaise and parsley.  Season with salt, pepper and dill weed; set aside.  Drain and chop bacon.  Add bacon and sour cream dressing to peas.  Toss until well coated and serve.

 

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Master Meat Mix – Meatloaf and Meatballs

Master Meat Mix – Meatloaf and Meatballs

1 1/2 lb. ground beef

2/3 C. oats, uncooked

1/2 C. diced onion

1 tsp. salt

1/2 tsp. garlic powder

2 eggs

2/3 C. tomato sauce

 

Put ground beef, oats, onion, salt, garlic powder, eggs and tomato sauce in a large bowl. Mix together well with your hands.

 

MEATLOAF: Immediately put into a pan and bake at 350 degrees for 1 hour or until no pink shows in center. Cool 10 minutes before slicing and serving. Or put meat mixture in a 1 gallon freezer bag. Seal, label and freeze. To serve, thaw overnight and cook according to direction above.

 

MEATBALLS: Form meatballs with your hands or a small cookie scoop. Cover a rimmed baking sheet with foil for easy clean-up. Put the raw meatballs on the baking sheet. Bake at 375 for 20-30 minutes, until lightly browned and no longer pink in the center. Cool. Package the cooled meatballs in appropriate size freezer bags or rigid container based on your family size. Seal, label and freeze. To serve, thaw, bake at 350 degrees for 10-20 minutes until hot. If you are serving the meatballs with a sauce, put them in a baking dish and pour the sauce over them. Bake at 350 degrees for 20 -30 minutes, turning the meatballs occasionally while they are cooking.

Serve as is, or over rice, pasta or potatoes, or make meatball subs.

 

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SBD Light Spinach Frittata with Salsa

SBD Light Spinach Frittata with Salsa

1 tsp. extra virgin olive oil

1 small onion, sliced

2 cloves garlic, minced

1 package (10 oz.) frozen spinach, thawed and well drained

2 large eggs

3 egg whites

1/3 C. evaporated skim milk

1/2 C. shredded low-fat mozzarella cheese

 

Heat the oil in a skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 – 7 minutes, until the egg mixture is almost set on top. Sprinkle with the cheese. Serve with salsa.

 

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Orange Marmalade BBQ Chicken

Orange Marmalade BBQ Chicken

1 bottle A1â„¢ Originalâ„¢ or Zesty Steak Sauceâ„¢

1 C. tomato ketchup

1 C. orange marmalade

3 T. cider vinegar

1 T. vegetable oil

1/4 C. brown sugar, firmly packed

2 T. onion, grated

1 T. prepared mustard

2  broiling chickens, split in half (about 2 1/2 lb. each)

 

Combine tomato sauce, A1 Sauce, vinegar, sugar, onion mustard, and chili powder; mix well.  Arrange chickens, cut side down, on greased medium-hot grill. Grill slowly, brushing frequently, with sauce. Turn chickens frequently during grilling period (approx. 25 min. or until chickens are tender & cooked) This sauce is also ideal for basting duck, hamburgers and spareribs

 

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Spicy Cowboy Beans

Spicy Cowboy Beans

To cut the spiciness, seed the jalapeño before adding it to the beans; garnish the dish with sour cream and chopped cilantro.

 

1 lb. dried pinto beans

1 1-lb. fully cooked center-cut ham slice, cut into 1/2-inch cubes

1 1/4-lb. piece salt pork, rind scored in crisscross pattern

1 large onion, chopped

6 T. chili powder

2 garlic cloves, minced

1 jalapeño chili, minced

2 tsp. Worcestershire sauce

1 tsp. hot pepper sauce (such as Tabasco)

1 bay leaf

Place beans in heavy large Dutch oven. Add enough water to cover by 3 inches. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain. Return beans to Dutch oven. Add enough water to cover by 2 inches. Add all remaining ingredients. Bring to boil. Reduce heat to medium. Simmer until beans are tender and liquid thickens, stirring frequently, about 3 hours. Discard salt pork and bay leaf. Season beans with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle into bowls and serve.

Golden Baked Potato Casserole

Golden Baked Potato Casserole

3 lbs. large Yukon Gold potatoes, scrubbed but not peeled
6 large cloves garlic, unpeeled
1 1/2 cups low fat cottage cheese
1/2 cup light sour cream
1 1/2 tsp. salt
1/2 tsp. black pepper
1 bunch scallions, trimmed and sliced
1/2 cup grated sharp cheddar cheese
1/4 tsp. paprika

Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a simmer over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, about 15 to 20 minutes. Drain and let sit until cool enough to handle. Peel the potatoes and grate them into a large bowl; set aside. Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper, and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Turn into a 2 quart baking dish which has been sprayed with nonstick spray. Top with grated cheddar cheese and paprika. (The recipe can be prepared to this point and stored, covered, in the refrigerator for up to 2 days.) Bake at 350 degrees for 30 to 40 minutes or until golden brown.

Hawaiian Pork Chops

Hawaiian Pork Chops

1 or more cans of pineapple rings, depending on how many chops you are grilling (1 ring per chop).

1 T. Worcestershire sauce

1 tsp. Louisiana hot sauce

2 T. brown sugar (omit if the pineapple rings are sweetened)

Measure out one C. of juice from the canned pineapple rings. Add the Worchester and the hot sauce, and simmer a few minutes in non-reactive saucepan. Season the chops with salt and fresh-ground black pepper. Baste with the juice mix as they cook.  While the chops grill, grill the pineapple rings until they start to brown. Serve the chops with a pineapple ring on top.

 

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Crab Rangoon

Crab Rangoon

1 pkg Cream cheese; 8 oz

1 Garlic clove; minced

1/4 tsp Worcestershire sauce

1/2 cup Shredded crab;

30 Wanton wrappers

1 Egg

2 tsp Water

Oil for deep frying

 

Directions: The cream cheese should be at room temperature. In a medium bowl cream together the cream cheese, garlic and Worcestershire sauce until smooth. Stir in the crab. Beat the egg with water. Place a tbs of crab mixture in the center of a wanton wrapper. Brush egg mixture on the edge of the wrapper. Pinch the corners together and then bring them to meet in the center, pinching to seal. Continue until all the mixture is used. Deep-fry in hot (375 degrees) oil two or three at a time until browned. Serve warm with sauce.

 

Cornish Hens with Basil-Wild Rice Stuffing

Cornish Hens with Basil-Wild Rice Stuffing

cornish-hens-with-basil-wild-rice-stuffing-35963-ss1 T. olive oil or cooking oil

1/4 C. chopped onion

1 clove garlic, minced

2 C. cooked brown rice

1 C. cooked wild rice

1/4 C. snipped fresh basil

2 T. grated Parmesan cheese

1/2 tsp. salt

1/8 tsp. ground nutmeg

2 1-1/4- to 1-1/2-lb. Cornish game hens

2 T. honey

2 tsp. Dijon-style mustard

 

For stuffing, in a small skillet heat oil over medium heat. Add onion and garlic; cook until vegetables are tender. Stir in brown rice, wild rice, basil, Parmesan cheese, salt, and nutmeg. Tear a 36×18-inch piece of heavy foil. Fold in half to make double thickness that measures 18×18 inches. Place stuffing in the center of the foil. Bring up two opposite edges of foil and seal with a double fold. Then fold remaining ends to completely enclose the stuffing, leaving space for steam to build. Chill the packet until ready to grill. Twist wing tips under back. Tie legs to tail. Stir together honey and mustard. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place hens, breast side up, on grill over drip pan. Cover and grill for 1 to 1-1/4 hours or until tender (180 degrees F), brushing occasionally with mustard mixture the last 10 minutes of grilling. Place the foil packet of stuffing beside the hens on grill rack. Grill foil packet directly over medium to medium-high coals the last 15 to 20 minutes of grilling. To serve, cut hens in half lengthwise with poultry shears. Serve with stuffing.

 

 

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Grilled Shrimp Caesar

Grilled Shrimp Caesar

Nonstick cooking spray

1-pound shrimp—peeled and de-veined

Freshly ground black pepper

8 C. torn romaine lettuce

Juice of 1 lemon

1/2 C. your favorite vinaigrette salad dressing

2 tsp. anchovy paste, optional

1/4 C. Parmesan cheese

1-1/2 C. seasoned croutons

1 roasted red pepper, cut into strips

2 C. cherry tomatoes

 

Spray the grill with non-stick spray and preheat it to medium-high. Season the shrimp with pepper. Grill, turning once, until the shrimp are cooked through, about 1 to 2 minutes per side. Let cool. Put the lettuce in a large bowl. Combine the lemon juice, Roasted Garlic Vinaigrette and the anchovy paste in a small bowl. Add the vinaigrette mixture, Parmesan cheese and pepper to the romaine and toss to combine. Divide the romaine among 4 plates, top each salad with grilled shrimp, croutons, red peppers and cherry tomatoes.

 

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SBD Smoked Salmon Frittata

SBD Smoked Salmon Frittata

8 stalks fresh asparagus

1 tsp. extra-virgin olive oil

1/2 Bermuda onion

1/4 C. dry-packed sun-dried tomatoes

2 oz. smoked salmon

1/2 C. liquid egg substitute

1/4 C. water

3 tsp. nonfat dry milk

1/4 tsp. chopped fresh marjoram

Pinch freshly ground black pepper

fat-free sour cream (optional)

salmon roe (optional)

chives (optional)

 

Boil 1″ of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp. Coat an ovenproof 8″ skillet with cooking spray and place over medium-low heat until hot. Add the olive oil and sauté the onion until soft. Add the asparagus and sun-dried tomatoes. Add the smoked salmon and remove from the heat.  Preheat the broiler. Combine the egg substitute, water, dry milk, marjoram, and pepper. Pour over the salmon mixture. Cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet. Place the skillet under the broiler 4″–6″ from the heat source until the top of the frittata is puffed and set, 2–3 minutes. Top with fat-free sour cream, salmon roe, marjoram, and chives, if desired. Slice into wedges and serve immediately. Try substituting 1 C. of broccoli florets for the asparagus and 2 oz. of ham for the salmon.

 

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SBD Turkey Roll-Ups with Cilantro Mayonnaise

SBD Turkey Roll-Ups with Cilantro Mayonnaise

2 slices turkey breast

2 medium Boston lettuce leaves

2 green onions

2 red bell pepper strips

Cilantro Mayonnaise

 

Place 1 slice of turkey on a lettuce leaf spread with Cilantro Mayonnaise. Add 1 green onion and 1 pepper strip. Fold into a tight, cigar-like roll.

 

 

Cilantro Mayonnaise

 

3/4 C. reduced-fat mayonnaise

3/4 C. loosely packed cilantro leaves

1 tsp. fresh lime juice

1 tsp. light soy sauce

1 small clove garlic

 

Place the mayonnaise, cilantro, lime juice, soy sauce, and garlic in a blender or food processor. Blend until smooth.

 

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Sweet Bulgur Salad

Sweet Bulgur Salad

1 C. Bulgur

1 C. Boiling Water

1 C. Fresh Parsley, chopped

1 C. Fresh Mint, minced

1/2 C. Red Pepper, chopped

4 Scallions, chopped

2 T. Flax Oil

1/4 C. Lemon Juice

1/2 C. Orange Juice

2 T. Soy Sauce

1/2 tsp. Sea Salt

1 tsp. Cumin

1 tsp. Basil

 

Dry roast the bulgur in a skillet on a medium flame for 5 minutes. Stir occasionally. Place bulgur in a bowl, cover with 1 C. boiling water. Let sit approximately 1 hour until the liquid is absorbed. Squeeze bulgur dry, add chopped vegetables. In a bowl, mix remaining ingredients. Pour over bulgur. Refrigerate before serving.

 

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Easy Baked Steaks

Easy Baked Steaks

4 medium beef steaks (or 1 per person eating) thin cuts

2 to 3 pinches of sea salt (or meat tenderizer)

1 tsp. pepper

2 T. Worcestershire sauce.

 

Put steaks in a Pyrex dish and pierce several times with a fork. Add salt and pepper and douse with sauce. Bake in the oven at 400º for 30 min. It usually leaves a nice au juice sauce so the meat is tender and not dry. Don’t over bake! Sauce can be spooned over rice or pasta or potatoes. (you could also vary this by using ginger and soy sauce instead of Worcestershire sauce for an Asian flair)

 

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Corn Dog Mini Muffins

Corn Dog Mini Muffins

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

Hot dogs

corn dog mini muffin

Mix together dry ingredients. Then add the liquid ingredients. Stir until mixed thoroughly. Scoop into a greased mini muffin pan, filling the cups about 2/3’s of the way full. Take hotdogs and cut into 1 inch pieces. Stick into the muffin mixture. Bake at 400 degrees for about 10 minutes, or until the cornbread is a nice golden color. They make the perfect dipping size for kids as well as a great appetizer.

 

 

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Cold Smoked Salmon with Herb Sauce

Cold Smoked Salmon with Herb Sauce

1 C. fresh dill weed

1 C. watercress

3 green onions cut into 1-inch pieces

1 C. plain yogurt

1/2 C. mayonnaise

1 T. grated lemon peel

1 whole (5 pound) smoked salmon

1 bunch fresh dill weed, for garnish

 

Make Herb Sauce. Place dill weed, watercress and onions in food processor. Cover and process until minced. Stir in remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.  Remove head, tail and fins from salmon. Carefully peel off skin. Place on large platter. Serve with Herb Sauce. Garnish with fresh dill weed, watercress or sliced lemon if desired.

 

New World Chili

New World Chili

 

1 lb. turkey breast tenderloin, cut into 1-inch pieces

1 28-oz. can diced tomatoes

1 15-oz. can black beans, rinsed and drained

1 8-oz. can tomato sauce

1 C. peeled, seeded and cubed butternut squash or pumpkin

1 medium onion, chopped

1/2 C. chicken broth

1/2 C. frozen whole kernel corn

1/2 C. dried cranberries

1 fresh jalapeño pepper, seeded and finely chopped

1 T. chili powder

1 clove garlic, minced

Chicken broth

2 C. shredded fresh spinach

4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 C.)

 

In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 C. chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.  Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese.

 

Servings: 6

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Potatoes with Tahini, Yogurt & Green Tomato Jam

Potatoes with Tahini, Yogurt & Green Tomato Jam

Potatoes with Tahini, Yogurt & Green Tomato Jam

 

16 Yukon gold or red Norland potatoes, about 2 pounds

1 C. Greek style yogurt

1 C. tahini

1/2 C. extra virgin olive oil

juice of half a lemon

salt to taste

4 scallions, washed and chopped fine

1 C. of green tomato jam (recipe follows)

 

4 green tomatoes, peeled using a vegetable peeler and then diced into ½ inch cubes

1 C. light colored honey

1 C. water

1 C. dry white wine like Sauvignon Blanc

2 fresh bay leaves

8 sprigs of thyme

1 clove of garlic, smashed

salt to taste

1/4 C. olive oil

juice of 1 lemon

 

1/2 C. toasted sesame seeds

2 T. of coarsely ground coriander seed

1 T. of Greek oregano

2 tsp. of Aleppo chilies (available at specialty spice stores), if you can’t find Aleppo you can substitute a tsp. of paprika

 

Place the potatoes in a large saucepot and cover with water. Bring to a boil over medium high heat. Reduce the heat to a simmer and cook for about 15 minutes until potatoes are tender when pierced with a fork. The cooking time may vary according to the size of the potatoes. Drain water from pan and add 2 T. of kosher salt and let stand for 5 minutes to let the potatoes absorb some salt. Meanwhile, mix the yogurt, tahini and lemon juice in a mixing bowl with a whisk until well combined. Season with salt to taste and set aside. Place the saucepan in the sink and run cold water over the potatoes until they chilled through, about 5 minutes. Drain the water when cool and cut the potatoes in half on a cutting board. Place them in a bowl and season them with salt to taste. Stir in the olive oil and set aside. In a small sauté pan, bring the honey, water & wine to a simmer on medium-low heat. Add bay leaf, garlic and thyme and simmer for 3 minutes. Stir in tomatoes and season with salt. Reduce the heat to low and simmer slowly for about 20-25 minutes (add more wine or water if the pan dries up too quickly) or until the tomatoes are soft and jam like. Stir in olive oil and lemon juice and season again with salt to taste. Cool and remove thyme sprigs and bay leaf. For the coriander, sesame and oregano topping Mix all ingredients. Set aside. Pre-heat oven to 375 or prepare a charcoal grill. Tear off several pieces of parchment paper measuring approximately 14 inches long. These are going to hold the potato bundles so make sure that they’re big enough. Place 6-8 halves of potatoes in the center of the parchment and wrap the potatoes up into a tight little package. Twist the top so that the bag is airtight and it looks like a little balloon. Wrap the packages with a layer of tin foil if you are using a charcoal grill. Repeat until all the potatoes are wrapped in paper parcels. Place them on a baking sheet and then into the oven to steam for about 15 minutes or until hot. If using a charcoal grill you can place them right onto the grill and they will take 6-8 minutes to get steamy and they might brown nicely on the bottom. When the potatoes are hot, remove the foil (if using) and cut the tops of the bags open using kitchen shears. Top each bag of potatoes with 2 T. of tahini-yogurt and 2 T. of green tomato jam. Sprinkle generously with scallion and the coriander, sesame and oregano topping. Serve immediately.