Chicken Salad with Peanut-Lime Vinaigrette

Chicken Salad with Peanut-Lime Vinaigrette

1 pound cooked chicken (from rotisserie chicken, leftover roast chicken, or from the deli section of the supermarket), cubed

1 C. diced fresh tomatoes

1/2 C. diced celery

1/4 C. diced red onion

1/2 C. Thai Peanut Sauce, recipe follows

1/4 C. light mayonnaise

2 T. fresh lime juice

Salt and freshly ground black pepper

6 C. shredded lettuce

1/4 C. chopped dry-roasted peanuts

 

In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.) Place the lettuce on 4 individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving.

 

Thai Peanut Sauce:

 

3 C. reduced-sodium beef broth

2 T. reduced-sodium soy sauce

2 T. creamy peanut butter

2 tsp. toasted sesame oil

1 tsp. hot sauce

 

In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

Chicken and Egg Soup with Pastina

Chicken and Egg Soup with Pastina

1/4 C. extra-virgin olive oil

1 small onion, finely chopped

Kosher salt and freshly ground pepper

1/2 (2 1/2-to-3-pound) rotisserie chicken (on the bone)

2 C. low-sodium chicken broth

2 lemons

1/2 C. pastina (small pasta)

2 large eggs plus 2 egg yolks

2 C. baby spinach or other baby greens

1/4 C. chopped fresh dill

Crumbled feta cheese, for garnish (optional)

 

Heat the 1/4 C. olive oil in a large pot over high heat. Add the onion, 1 tsp. salt, and pepper to taste; cook until slightly softened, about 5 minutes. Add the chicken, the broth, 4 C. water and the juice of 1 lemon; cover and bring to a boil. Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes. Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.

 

Remove the soup from the heat. Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy. Gradually whisk a ladleful of the hot soup into the egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat. Cook until creamy, about 1 minute. Stir in the shredded chicken, spinach and dill, and season with salt and pepper. Ladle the soup into bowls; garnish with feta, if desired.

 

Yield: 4 servings

Calories: 425

Fat: 27g

Fiber: 1g

Indian Chicken in Tomato Cream Sauce

Indian Chicken in Tomato Cream Sauce

Spice Blend:

1 T. garam masala seasoning

1 1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1/4 tsp. cayenne

Sauce:

3 T. butter

1 large onion, chopped (about 1 C.)

2 tsp. jarred minced garlic

1 T. tomato paste

1 (15-ounce) can tomato sauce

1 (14 1/2-ounce) can diced tomatoes in juice

1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks

1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw

1/3 C. heavy whipping cream

 

Hot basmati rice, for serving

Pita bread, warmed according to package directions, for serving

 

To make the spice blend: Stir the ingredients together in a small bowl and set aside. To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm. Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread. Variation: If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand. Add to the pan along with the garlic, tomato paste and spice blend. Cook for 3 minutes and then add the tomato sauce and continue with the recipe. Serve over basmati rice.

Peanut Butter and Raisin Porcupines

Peanut Butter and Raisin Porcupines

1/2 C. 100 percent bran cereal with extra fiber

1/4 C. raisins

2 T. fat-free milk powder

1/4 C. + 1 T. part-skim ricotta cheese

3 T. natural peanut butter

 

Place the cereal in a shallow dish. With your hands, crumble into smaller pieces. In the work bowl of a food processor fitted with a metal blade, combine the raisins and milk powder. Process for about 2 minutes, or until the raisins are finely chopped. Remove to a bowl. Add the ricotta and peanut butter. Stir until smooth. Lightly oil your hands with vegetable oil spray. One at a time, shape the raisin mixture into small balls (2 level tsp. each). Roll each ball into the cereal to coat lightly. Press to adhere with bits of cereal. Continue with the remaining mixture. Set the balls in a plastic storage container. If there is more than one layer, separate them by waxed paper. These keep well in an airtight container in the refrigerator for up to 1 week.

 

Yield: 7 servings

Calories: 90

Fat: 5g

Fiber: 3g

Spicy Chicken Empanadas with Orange Salsa Verde

Spicy Chicken Empanadas with Orange Salsa Verde

2 T. vegetable oil

1 medium yellow onion, finely diced

1 can diced green chiles

1/2 jalapeno, seeded and finely diced, optional

2 garlic cloves, minced

1/2 tsp. ground cumin

1 rotisserie chicken, picked and finely chopped

2 T. fresh lime juice

1/4 C. chopped fresh cilantro leaves

2 C. grated pepper jack cheese

Salt and freshly ground black pepper

Prepared pie dough

1 egg mixed with 1 T. water, for egg wash

Peanut oil, for fryer

Orange Salsa Verde dipping sauce, recipe follows

 

Heat vegetable oil in a medium sauté pan, add onions, green chiles, jalapenos, garlic and cumin and sauté until onions are translucent. In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste. Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 T. of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork. Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce. Cook’s Note: Make sure to flip so both sides cook evenly.

 

Orange Salsa Verde:

 

1 jar prepared salsa verde

1/4 C. fresh orange juice

1/8 tsp. cayenne pepper or 1/2 tsp. hot sauce (recommended: Tabasco)

 

In a large bowl combine all ingredients.

Chocolate- Dipped Almond Apricot Pouches

Chocolate- Dipped Almond Apricot Pouches

1/2 tsp. sugar

1/4 tsp. apple pie spice

1 egg white

1 T. water

1 ounce raw whole almonds (30 almonds)

1 bag (7 ounces) dried apricots (30 apricots)

2 ounces bittersweet chocolate, coarsely chopped

1/8 tsp. almond extract

 

Preheat the oven to 350°F. Coat a small baking sheet with vegetable oil spray. In a small bowl, combine the sugar and spice mixture. Stir to mix. In another small bowl, beat the egg white and water with a fork. Add the almonds to the egg white mixture and toss to coat. Drain the nuts through a fine sieve. Pick up a few nuts at a time (so any remaining clumps of egg white drip off) and add to the sugar mixture. Toss with the fork to coat with the sugar mixture. Spread the almonds on the prepared pan. Spread out the nuts so they are separated. Bake for 10 minutes, stirring occasionally, or until sizzling. Let stand to cool. With a small sharp knife or kitchen scissors, cut a sideways pouch in the middle of each apricot. Insert an almond into each pouch. Press the opening to seal. (It’s okay if some of the almond shows as long as it sticks to the apricot.) Place the chocolate in a small microwaveable dish. Microwave on high power for about 90 seconds, or until melted. Add the extract. Stir until smooth. One at a time, dip the open side of the apricot pouch into the chocolate to coat about one-third of the apricot. Place on a plate. Continue until all the apricots are dipped. Refrigerate for about 30 minutes for the chocolate to set. Eat right away or store in an airtight tin in the refrigerator for up to 2 weeks.

 

Yield: 15 servings

Calories: 70

Fat: 3g

Fiber: 1g

Stuffed Shells with Chicken and Arugula and Creamy Alfredo Sauce

Stuffed Shells with Chicken and Arugula and Creamy Alfredo Sauce

6 jumbo pasta shells (conchiglioni)

2 1/2 C. ricotta cheese

1/2 C. grated Parmesan

1 T. olive oil

2 cloves garlic, minced

2 C. arugula

2 C. chopped cooked chicken (rotisserie chicken works well)

1/2 tsp. salt

1/4 tsp. ground black pepper

4 T. butter

1 clove garlic, minced

2 T. all-purpose flour

2 C. heavy cream

1/2 C. milk

3 T. chopped fresh chives

1 C. plus 3 T. grated Parmesan

1 C. grape tomato halved

Italian parsley for garnish

 

Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside. Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside. Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 C. of the cheese filling and place in prepared baking dish. For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 C. Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 T. of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley. FNK Notes: Recipe makes too much filling

Shrimp and Pork Balls with Spicy Lime Dipping Sauce

Shrimp and Pork Balls with Spicy Lime Dipping Sauce

4 scallions, green and white parts, coarsely chopped

2-inch piece fresh ginger, peeled

1 serrano or jalapeno chili pepper, seeded and finely chopped, divided

2 cloves garlic, crushed

1/2 C. tamari, plus 3 T., dark soy, found on the international aisle

1/4 C. fresh cilantro leaves, a big handful

2 limes, zest and juice

1/2 pound medium shrimp, shelled and deveined, tails removed

1 pound ground pork

4 T. vegetable oil

1 tsp. dark sesame oil

1 T. honey

3 T. water

Toothpicks

 

In the bowl of a food processor combine the scallions, half of the ginger – grated or minced, half of the chopped chile pepper, garlic, 3 T. tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier. Preheat a large nonstick skillet with 4 T. of vegetable oil over medium heat. Add the balls and don’t move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes. While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 C. tamari, lime juice, toasted sesame oil, honey and 3 T. (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey. Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.

 

Mango Honey Chicken with Mango Slices

Mango Honey Chicken with Mango Slices

2 C. honey

1 C. mango juice

1/2 C. light brown sugar

1/2 lemon, juiced

1 (3 to 4-pound) whole rotisserie chicken

2 mangos, peeled and sliced 1-inch thick

Toothpicks, soaked in water for 10 minutes

1 bunch basil, for garnish

 

Preheat oven to 450 degrees F. For the glaze: In a saucepan over medium-high heat, combine the honey, mango juice, brown sugar and lemon juice. Bring to a boil and cook until the sauce coats the back of a spoon, about 5 minutes. Place chicken on a nonstick cookie sheet. Using a pastry brush, coat chicken with a generous amount of glaze. Place mango slices over breast meat to create a zebra stripe. Insert toothpicks to secure slices into chicken. Bake chicken just until warmed throughout, about 12 minutes. Remove chicken and discard toothpicks. Garnish with fresh basil.

Rotisserie Turkey Posole

Rotisserie Turkey Posole

2 T. vegetable oil, 2 turns of the pan

2 medium onions, chopped

4 cloves garlic, chopped

2 jalapeno peppers, seeded and finely chopped

1 T. ground cumin, a palm full

2 T. chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs

Coarse salt and pepper

1 C. beer

16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor

1 (15-ounce) can hominy (looks like jumbo corn and found on specialty food or canned vegetable aisle)

1 quart chicken stock (also stir in any leftover gravy)

1 1/2 to 2 pounds light and dark cooked turkey meat, chopped

1 lime, juiced

Finely chopped cilantro leaves, for garnish

Corn chips of choice, to top soup or dip

 

Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, 2 turns of the pan, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, chicken stock, any leftover gravy (up to 2 C.) and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to top or dip. You may use thick cut deli turkey breast or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens.

Chili-Roasted Peanuts with Cilantro

Chili-Roasted Peanuts with Cilantro

1 egg white

1 T. water

1 C. dry-roasted unsalted peanuts

1/2 tsp. sugar

1/4 tsp. chili powder

1/2 tsp. minced garlic

1/8 tsp. salt

2 T. minced fresh cilantro

 

Preheat the oven to 350°F. In a small bowl, beat the egg white and water with a fork. Add the peanuts and toss to coat. Drain the nuts through a fine sieve. Pick up a few nuts at a time (so any remaining clumps of egg white drip off) and transfer to a large nonstick baking sheet. Sprinkle on the sugar, chili powder, garlic, and salt. Toss with the fork to coat with the seasoning mixture. Spread the peanuts out in a single layer so they are not in clumps. Bake for 5 minutes. Stir the peanuts. Bake for 10 minutes more, stirring occasionally, or until sizzling and browned. Remove from the oven. Toss with the cilantro. Serve hot.

 

Yield: 32 servings

Calories: 55

Fat: 5g

Fiber: 1g

Chinese Chicken Salad with Red Chile Peanut Dressing

Chinese Chicken Salad with Red Chile Peanut Dressing

1/4 C. rice wine vinegar

2 T. smooth peanut butter

1 T. chopped fresh ginger

2 tsp. chipotle pepper puree

1 T. soy sauce

1 T. honey

2 tsp. toasted sesame oil

1/2 C. canola oil

Salt and freshly ground pepper

1/2 head Napa cabbage, shredded

1/2 head romaine lettuce, shredded

2 carrots, shredded

1/4 pound snow peas, julienned

1/4 C. coarsely chopped fresh cilantro leaves

1/4 C. thinly sliced green onion

2 C. shredded rotisserie chicken

1/2 C. chopped roasted peanuts

1/4 C. chopped fresh mint leaves

Chili oil, optional

Grilled lime halves, for garnish

 

Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine. Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

Tuna Salad Wrap

Tuna Salad Wrap

2 scallions (white and green parts), cut into 1″ pieces

2/3 C. broccoli florets

1/2 C. packed parsley leaves

1/4 granny smith apple with skin, cored and coarsely chopped

1 can (6 1/2 ounces) water-packed albacore tuna

1 1/2 T. reduced-fat mayonnaise

Ground black pepper

2 100 percent whole wheat tortillas (10″ diameter)

2 large plum tomatoes, seeded and thinly sliced vertically

 

 Place the scallions and broccoli into the bowl of a food processor fitted with a metal blade. Pulse 6 times to chop coarsely. Add the parsley and apple. Pulse 4 times to finely chop. The mixture should be moist but still crunchy. Scoop into a bowl. Wipe out the food processor bowl with a paper towel. In the food processor bowl, combine the tuna and mayonnaise. Process until the mixture is a spreadable paste, about 45 seconds, scraping down the sides of the bowl as needed. Season to taste with pepper. Divide the tuna between the tortillas, spreading firmly with a rubber spatula to cover all but 3/4″ along the outer edge of each wrap. Heap half of the chopped vegetables in the center of each wrap. Using your hand, spread them to cover the tuna, pressing lightly. Arrange the tomatoes evenly over the vegetables. Roll the tortillas from the bottom, pulling toward you slightly to make them tight. Trim off the ends, cutting them on a diagonal in the same direction. Cut each wrap diagonally in half. Wrap pieces in plastic wrap and refrigerate 2 hours, or up to 24 hours, before serving.

 

Yield: 2 servings

Calories: 300

Fat: 12g

Fiber: 5g

Individual Chicken Pot Pies

Individual Chicken Pot Pies

4 C. chicken broth

1 bouillon cube

1/2 C. (1 stick) butter

1 onion, finely chopped

2 large carrots cut in 1/2-inch rounds

1 rib celery, sliced

3 T. chopped chives

2 cloves garlic, chopped fine

Salt and freshly ground black pepper

1/2 C. all-purpose flour

1/4 C. heavy cream

3 T. dry sherry

1 store-bought 2-pound rotisserie chicken, shredded

1 (7-ounce) bag frozen pearl onions

1 (9-ounce) box frozen peas

2 (9-ounce) packages store-bought rolled out pie dough

1 egg beaten with 1 T. water

 

Preheat your oven to 375 degrees F. In a large saucepan heat chicken broth and bouillon cube over medium heat until hot. In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer. With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet. Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.

Better-For-You Burritos

Better-For-You Burritos

8 100 percent whole wheat flour tortillas (8″ diameter)

12 ounces ground turkey breast

3/4 C. chopped green bell pepper

1/2 C. chopped scallions

2 C. seeded and chopped plum tomatoes, divided

1/3 C. shredded carrot

1/4 C. low-sodium salsa

1 tsp. mild chili powder

8 romaine lettuce leaves

1/4 C. (1 ounce) shredded reduced-fat cheddar cheese

1/4 C. fat-free sour cream

 

Preheat the oven to 200ºF. Wrap the tortillas in aluminum foil and heat in the oven. Meanwhile, coat a large nonstick skillet with vegetable oil spray and place over medium-high heat. Add the turkey, pepper, and scallions. Cook, breaking up the meat with a wooden spoon, for 8 minutes, or until the turkey is no longer pink. Drain the fat. Add 1 C. of the tomatoes and the carrot, salsa, and chili powder. Reduce the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally. Remove the cover and continue to cook until any liquid is evaporated. Trim the lettuce leaves so they are about 6″ long. Place a leaf onto the center of a warm tortilla. Press lightly to flatten the center. Spoon one-eighth of the turkey mixture over the leaf. Sprinkle with some of the cheese and some of the remaining tomatoes. Top with a dollop of sour cream. Roll up the tortilla to cover the filling and then fold in the ends. Repeat with the remaining tortillas.

 

Yield: 4 servings

Fat: 380

Fat: 8g

Fiber: 9g

Banana Snack Cake

Banana Snack Cake

1 C. whole wheat pastry flour

1/2 tsp. baking soda

1/2 tsp. baking powder

salt

1 egg, separated

2 egg whites

1/2 C. granulated sugar, divided

1/4 C. canola oil

1/2 C. mashed ripe banana

1/4 C. low-fat buttermilk

2 tsp. confectioners’ sugar

2 tsp. unsweetened cocoa powder

 

Preheat the oven to 350°F. Coat an 8″ x 8″ baking pan with vegetable oil spray. Dust with flour; set aside. On a sheet of waxed paper or in a bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine. Set aside. Place the 3 egg whites in the bowl of an electric mixer. Beat on high speed for about 2 minutes, or until the whites are foamy. Continue beating, while adding 2 T. granulated sugar, for about 1 minute, or until the whites hold their peaks. Set aside. Do not wash the beaters. In a clean mixing bowl, combine the oil and remaining 6 T. sugar. Beat until smooth. One at a time, beat in the egg yolk, banana, and buttermilk, mixing well. Gradually add the reserved dry ingredients, mixing on low speed until smooth. Stir a large spoonful of the reserved egg whites into the batter. Fold in the remaining whites. Pour the batter into the reserved pan; spread the top evenly. Bake for 30 to 35 minutes, or until golden and the cake starts to come away from the sides of the pan. Allow to cool in the pan on a rack for 5 minutes. Turn onto the rack to cool completely. To serve, in a small bowl, combine the confectioners’ sugar and cocoa powder. Place in a small sieve and sift over the top of the cake.

 

Yield: 9 servings

Calories: 176

Fat: 7g

Fiber: 2g

Honey-Jalapeno Chicken with Sesame Soba Noodles

Honey-Jalapeno Chicken with Sesame Soba Noodles

12 ounces soba noodles

1 jalapeno, seeds removed

1/3 C. honey

1/4 C. chopped fresh cilantro leaves

1/2 tsp. salt

1/2 tsp. ground black pepper

2 to 3 T. water

2 tsp. olive oil

1/2 rotisserie chicken, shredded or sliced

3 T. soy sauce

2 tsp. sesame oil

1/4 C. chopped scallions, green part only

2 T. pickled ginger, minced

 

Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week). In a blender or food processor, combine jalapenos, honey, cilantro, and 1/2 tsp. each salt and black pepper and puree until smooth. Add 2 to 3 T. of water to the mixture until desired consistency is achieved. Pour the 2 tsp. of olive oil into a preheated skillet. Add the shredded chicken and the blended sauce and cook until heated through. In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated chicken and sauce over noodles.

Ravioli Caprese

Ravioli Caprese

Dough:

2 1/2 C. all-purpose flour, plus more for dusting

1 C. very hot water

Filling:

3/4 C. whole milk ricotta

1 egg

1/2 C. finely shredded store-bought rotisserie chicken

1/4 C. grated Parmesan

2 T. finely chopped fresh basil leaves

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Sauce:

3 T. extra-virgin olive oil

3 T. chopped fresh basil leaves

2 tsp. grated lemon zest

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

 

For the dough: In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes. For the filling: Combine all the ingredients in a medium bowl and stir to combine. To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap. Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded tsp. of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli. Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli. Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

Devil’s Food and Cheesecake Cupcakes

Devil’s Food and Cheesecake Cupcakes

1 C. all-purpose flour

1/3 C. unsweetened cocoa powder

3/4 tsp. baking soda

salt

3 T. canola oil

2 T. better butter or trans-fat free spread, at room temperature

1 ounce unsweetened baking chocolate, chopped

2/3 C. sugar

3 T. sugar

2 tsp. vanilla extract, divided

1 egg, beaten

1/3 C. reduced-fat buttermilk

1/3 C. hot water

1/4 C. (2 ounces) reduced-fat cream cheese, at room temperature

1/4 C. (2 ounces) fat-free cream cheese, at room temperature

 

Preheat the oven to 350°F. Line a 12-C. muffin pan with paper liners. Lightly coat the inside of the liners with vegetable oil spray. On a sheet of waxed paper, combine the flour, cocoa powder, baking soda, and salt. Stir to blend. Set aside. In a microwaveable bowl, combine the oil, Better Butter or spread, and chocolate. Microwave on high power for 1 minute, or until hot. Stir until smooth. Transfer to a mixing bowl. Add 2/3 C. sugar and 1 tsp. vanilla. Beat with a wooden spoon until smooth. Measure 3 T. of the egg and add to the batter. (Reserve the remainder.) Beat until smooth. Gradually add the reserved dry ingredients alternately with the buttermilk and water. Mix until blended. Dollop 1 heaping T. of batter into each C. in the reserved pan. In a bowl, beat the cream cheeses with a wooden spoon until very smooth. Add the remaining 3 T. sugar, the remaining amount of the beaten egg, and the remaining 1 tsp. vanilla. Blend slowly to incorporate and then beat until very smooth. Dollop the batter in equal amounts in the center of each C.. Cover evenly with the remaining chocolate batter. Swirl with the back of a spoon to even the tops. Bake for about 20 minutes, or until a C.cake springs back when pressed lightly with a finger. Be sure to beat the egg well with a fork before measuring by T.fuls. If the egg white clumps are too big, it may be hard to get an equal blend of yolk and white.

 

Yield: 12

Calories: 185

Fat: 8g

Fiber: 2g

Iced Lemon Cupcakes

Iced Lemon Cupcakes

3/4 C. all-purpose flour

1/3 C. fat-free soy flour

3/4 tsp. baking powder

1/2 tsp. baking soda

salt

1/3 C. better butter or transfat free spread at room temperature

2 tsp. better butter or transfat free spread at room temperature

1 C. confectioners’ sugar, divided

1 1/2 tsp. grated lemon peel

2 eggs

1/2 C. plain fat-free yogurt

1/2 tsp. lemon extract

3 tsp. lemon juice

 

Preheat the oven to 350°F. Line a 12-C. muffin pan with paper liners. Lightly coat the inside of the liners with vegetable oil spray. In a mixing bowl, combine the flours, baking powder, baking soda, and salt. Stir to blend. In the bowl of an electric mixer, beat 1/3 C. Better Butter or spread for 1 minute, or until smooth. Add 1/2 C. sugar and the lemon peel. Beat for 30 seconds, or until smooth. Add the eggs, one at a time, beating after each addition. Add the yogurt and lemon extract. Mix on low speed to blend. Gradually add the reserved dry ingredients, mixing on low speed to blend. Dollop the batter into the prepared C.. Bake for about 15 minutes, or until the C.cakes are lightly browned and spring back when pressed. Remove to a rack to cool completely. In a small bowl, combine the remaining 1/2 C. sugar, the remaining 2 tsp. Better Butter or spread, and 2 tsp. lemon juice. Whisk until smooth. Add up to 1 tsp. more lemon juice if needed to make a spreadable consistency. Spread over the C.cakes.

 

Yield: 12 servings

Calolries: 134

Fat: 5g

Fiber: 1g

Blueberries and Lime Cream Tart

Blueberries and Lime Cream Tart

2 T. Honey

2 tsp. cornstarch

1 1/2 C. blueberries, fresh or frozen

1/4 C. all-fiber cereal crumbs

1/8 tsp. ground cinnamon

1 T. cold better butter or trans-fat free spread

1 package (8 ounces) reduced-fat cream cheese, at room temperature

2 T. confectioners’ sugar

1 grated peel and juice lime

 

Coat an 8″ springform pan with vegetable oil spray. Set aside. In a saucepan, combine the honey and cornstarch. Mix until blended. Add the blueberries. Cook over medium heat, stirring gently, for 4 to 5 minutes, or until the mixture bubbles. Remove and let stand until cooled to room temperature. Meanwhile, in a bowl, combine the crumbs and cinnamon with a fork. Cut in the Better Butter or spread until well blended. Transfer to the prepared pan. Press with your knuckles to flatten evenly. Set in the freezer for 30 minutes. Meanwhile, wipe the crumb bowl with a paper towel. Add the cream cheese, sugar, lime peel, and juice. Slowly mix to incorporate, then beat by hand until very smooth. Dollop into the pan. Spread evenly with a spatula. Dollop on the blueberry mixture. Spread evenly over the surface to the edge of the pan. Cover and refrigerate for 3 hours, or until set.

 

Yield: 8 servings

Calories: 114

Fat: 6g

Fiber: 3g

Orange Soufflé with Shaved Dark Chocolate

Orange Soufflé with Shaved Dark Chocolate

1 tsp. better butter or trans-fat free spread

2 tsp. sugar

1/2 C. chunky orange marmalade

1 T. orange liqueur

1 tsp. grated lemon peel

6 egg whites, at room temperature

cream of tartar

1 ounce bittersweet chocolate, shaved

 

Preheat the oven to 400°F. Coat a 1 1/2-quart (6 C.) souffle dish or other baking dish with the Better Butter or spread. Sprinkle in the sugar. Tilt the dish to coat the bottom and sides. Set aside. In a large bowl, combine the marmalade, liqueur or extract, and lemon peel. Whisk until blended. Set aside. In the bowl of an electric mixer, combine the egg whites and cream of tartar. Beat on medium speed for about 2 minutes, or until foamy. Increase the speed to high and beat for about 1 minute, or until soft peaks form. Fold the beaten whites into the orange marmalade mixture. Some streaks of white can remain. Carefully transfer to the prepared baking dish. Level the top with a spatula. With a finger or thumb, create a shallow indentation around the inner side of the dish. Bake for about 15 minutes, or until puffed and set near the sides (the center should be a bit jiggly). Spoon onto dessert plates. Sprinkle on the chocolate.

 

Yield: 6 servings

Calories: 125

Fat: 3g

Fiber: 1g

Dark Chocolate Souffle Cakes With Raspberries

Dark Chocolate Souffle Cakes With Raspberries

1/2 C. unsweetened cocoa powder

1/3 C. whole wheat pastry flour

1/4 C. brown sugar

1 1/2 C. 1% milk

2 eggs, separated, at room temperature

1/4 C. better butter or trans-fat free spread

2 tsp. raspberry or almond extract

2 egg whites, at room temperature

cream of tartar or salt

18 fresh raspberries (6 ounces)

Confectioners’ sugar (optional)

 

Preheat the oven to 375°F. Coat 8 individual brioche molds or other 1/2-C. baking dishes with vegetable oil spray. Set on a sturdy baking pan. Set aside. In a saucepan, combine the cocoa powder, flour, and brown sugar. Whisk to blend. In a bowl, beat the milk and egg yolks with a fork until blended. Gradually whisk into the cocoa mixture until dissolved. Cook, whisking constantly, for 5 minutes, or until bubbling and thickened. Remove from the heat. Whisk in the Better Butter or spread and the raspberry or almond extract. Let stand to cool slightly. In the bowl of an electric mixer, combine the 4 egg whites and the cream of tartar or salt. Beat on medium speed for about 2 minutes, or until foamy. Increase the mixer speed to high. Beat for 2 minutes, or until soft peaks form. Stir one-third of the whites into the reserved chocolate mixture. Pour the chocolate mixture into the bowl. Fold to incorporate. Dollop gently into the prepared pans. Bake for 10 minutes, or until the cakes have risen and set on top but are still slightly soft in the center. Remove from the oven and let stand for 5 minutes. Turn each cake onto a dessert plate. Serve warm with raspberries and a dusting of confectioners’ sugar if desired.

 

Yield: 8 servings

Calories: 146

Fat: 7g

Fiber: 4g

Roast Beef and Creamy Horseradish Sandwich on Rye

Roast Beef and Creamy Horseradish Sandwich on Rye

2 tsp. mayonnaise

1/2 tsp. prepared horseradish

1 slice 100 percent rye bread, toasted

2 ounces thinly sliced lean roast beef

1 large red romaine lettuce leaf

 

Spread the mayonnaise and horseradish on the toast. Top with the beef and lettuce.

 

Yield: 1 serving

Calories: 216

Fat: 10g

Fiber: 2g

Curry-in-a-Hurry Rotisserie Chicken Salad

Curry-in-a-Hurry Rotisserie Chicken Salad

1 pound rotisserie chicken meat, skinned, boned and diced

3 ribs celery, chopped

1 C. seedless red grapes, halved

1/2 C. shredded carrot, a couple of handfuls

4 scallions, chopped on an angle

1 C. plain yogurt

2 T. curry powder or 2 rounded tsp. mild curry paste

Salt and pepper

8 ounces mixed baby greens

2 T. mango chutney, found on condiment aisle, plus some to pass at table

1 T. rice wine or white vinegar, eyeball it

3 T. vegetable, canola or safflower oil, eyeball it

1/4 C. (2 ounces) sliced smoked almonds

 

Combine meat, celery, red grapes, carrot and scallions. Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste. To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss. To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.

Basil Oil

Basil Oil

1/3 C. kosher salt

6 C. fresh basil leaves, packed

2 C. extra-virgin olive oil

 

In a large saucepan, bring 4 quarts of water to a boil with the salt. Add the basil and cook for 15 seconds. Drain through a sieve and immediately plunge the basil into an ice water bath to stop the cooking process. When cool, drain again and squeeze all the water from the basil with your hands. Place the basil and the oil in a blender and pulse a few times to break up the herbs. Then blend for 2 minutes to puree. Strain the infused oil through cheesecloth or paper coffee filters. Transfer to a sterilized glass bottle or jar and cover. Refrigerate for up to 2 weeks.

Horseradish and Scallions Devilled Eggs

Horseradish and Scallions Devilled Eggs

4 large eggs

2 T. mayonnaise

1 tsp. Dijon mustard

1 tsp. prepared horseradish

1 T. finely chopped scallions

1/4 tsp. salt

1/8 tsp. ground black pepper

1/8 tsp. paprika (optional)

 

Place eggs in a single layer in a saucepan and cover with cold water by 1″. Cover the pan and bring to a boil over high heat. As soon as the water begins to boil, remove the pan from the heat and let it sit, covered, for 15 minutes. Drain, then run cold water over the eggs. Let them sit in the water until completely cooled. To remove the shells, gently tap the eggs all over on a hard surface, roll the eggs between your hands, then peel away the shells. Cut the eggs in half lengthwise and place the yolks in a small mixing bowl. Mash, adding the mayonnaise and mustard, until a smooth paste forms. Stir in the horseradish, scallions, salt, and pepper. Using a teaspoon, stuff the egg cavities with the yolk mixture and sprinkle with paprika (if using). Serve at room temperature or chilled.

Salad Pita

Salad Pita

3 red radishes, chopped

1/2 small seedless cucumber, peeled and chopped

1/2 green bell pepper, chopped

1/2 small red onion, finely chopped

1/4 C. (2 ounces) crumbled feta cheese

1/2 C. rinsed and drained canned chickpeas

1 T. tahini

3 T. fat-free plain yogurt

1/4 tsp. dried oregano

1/4 tsp. ground cumin

2 whole wheat pitas (6″ diameter)

4 medium romaine lettuce leaves

 

In a medium bowl, combine the radishes, cucumber, pepper, and onion. Mix in the cheese. In another bowl, use a fork to partially mash the chickpeas with the tahini, yogurt, oregano, and cumin. The mixture will be thick and coarse in texture. Slice open each pita by cutting off a piece about 1 1/2″ from the edge. Insert your hand to open the pocket. Cut off the bottom part of 2 lettuce leaves so when folded in half crosswise, they fit into the pitas. Gently line each pita with 1 leaf. Finely shred the remaining lettuce leaves and tuck 1/2 C. into each pita. Divide the chopped vegetables between the pitas. Dollop the chickpea mixture on top.

 

Yield: 2 servings

Calories: 370

Fat: 10g

Fiber: 9g

Chewy Molasses Cookies

Chewy Molasses Cookies

2 C. whole wheat pastry flour

1 1/2 tsp. baking soda

1 1/2 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground allspice

salt

1/2 C. better butter or transfat free spread

1/2 C. brown sugar

1/4 C. dark molasses

1 egg white

 

Preheat the oven to 350°F. Lightly coat several cookie sheets with vegetable oil spray. On a sheet of waxed paper, combine the flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside. In the bowl of an electric mixer, beat the Better Butter or spread until smooth. Add the sugar, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. The dough will be soft but not sticky. Using your palms, roll the dough into 3/4″ balls (1 level tsp.). Place, separated, on the prepared pans. Bake for 8 minutes, or until the edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.

 

Yield: 23 servings (3 cookies per serving)

Calories: 90

Fat: 3.5g

Fiber: 1g

Parmesan Flan

Parmesan Flan

3 T. butter, plus more for buttering ramekins

3 T. flour

1 C. milk

3 eggs

2 egg yolks

2 C. finely grated Parmigiano-Reggiano cheese (about 8 ounces) – get the GOOD stuff for this!

Salt and freshly ground black pepper

 

Preheat the oven to 375°F. Generously butter six 5-ounce ramekins. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk for 3 minutes. Slowly add the milk, whisking constantly, and cook, stirring until it thickens, about 3 minutes. Transfer the mixture to a bowl and add the eggs, Whisk well. Add the cheese, season with salt and pepper, and stir until well mixed. Pour the mixture into the prepared ramekins. Place in a baking dish. Pour in enough boiling water to come 1 inch up the sides of the ramekins. Bake until the flans are puffed and firm to the touch, 30 minutes. When the flans are done, remove them from the water bath. Run a knife around the edge and remove the flans from the ramekins.

Chicken Carbonara

Chicken Carbonara

2 tsp. olive oil

4 ounces thinly sliced pancetta, chopped

2 tsp. minced garlic

2 1/2 C. whipping cream

1 C. freshly grated Parmesan

8 large egg yolks

1/4 C. chopped fresh basil leaves

1/4 C. chopped fresh Italian parsley leaves

Salt

1 pound spaghetti

4 C. coarsely shredded chicken (from 1 roasted rotisserie chicken)

Freshly ground black pepper

1/2 C. chopped walnuts, toasted

1 T. finely grated lemon peel

 

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly. In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain. Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

Artichoke Tapenade

Artichoke Tapenade

1 C. canned (in water) artichoke hearts, drained

Juice of 1/2 lemon

1 T. olive oil, preferably extra virgin

1 tsp. minced garlic

1 tsp. white wine vinegar

1/4 tsp. salt

Ground black pepper

 

In the bowl of a food processor fitted with a metal blade, combine the artichokes, lemon juice, oil, garlic, vinegar, and salt. Pulse about 8 times, scraping down the sides of the bowl as needed, or until the mixture is spreadable. Season to taste with pepper.

 

Yield: 6 servings

Calories: 43

Fat: 2g

Fiber: 1g

Penne with Salmon and Roasted Vegetables

Penne with Salmon and Roasted Vegetables

12 ounces penne

2 pounds leeks

1 red bell pepper, cut into strips

1/4 C. chicken broth

2 T. lemon juice

1 T. olive oil

2 tsp. dried thyme, crushed

1/4 tsp. freshly ground black pepper

1 yellow summer squash, halved and cut into 1/4″ slices

1/4 C. pitted kalamata olives

1 salmon fillet (1/2 pound), skinned

 

Preheat the oven to 400°F. Prepare the pasta according to package directions. Meanwhile, cut the leeks into 2″ lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13″.9″ baking dish. Add the broth, lemon juice, 2 tsp. of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes. Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 tsp. oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender. Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.

Roasted Vegetable Strudels

Roasted Vegetable Strudels

2 medium-large zucchini and/or yellow squash, cut into 1/2″ cubes

1 large red onion, coarsely chopped

1 large red bell pepper, cut into 1/2″ cubes

1 eggplant, cut into 1/2″ cubes

2 ounces fat-free cream cheese

1/2 C. (2 ounces) goat cheese

1/3 C. chopped fresh basil

1/4 tsp. salt

12 sheets (17″ x 11″) frozen phyllo dough, thawed

 

Preheat the oven to 400°F. Coat 2 baking sheets with nonstick spray. Spread the zucchini and/or yellow squash, onion, bell pepper, and eggplant out on the prepared baking sheets in an even layer. Coat with nonstick spray. Bake, turning occasionally, for 25 minutes, or until soft. Meanwhile, in a large bowl, combine the cream cheese and goat cheese. Stir in the roasted vegetables, basil, and salt. Rinse 1 baking sheet and wipe dry. Coat with nonstick spray. Set aside. Place 1 sheet of phyllo dough on a work surface, long side facing you. Coat lightly with nonstick spray. Top with 3 more sheets, coating each sheet lightly with nonstick spray. Starting at the center of the top edge, cut the stack in half. You will now have 2 smaller rectangles with the shorter sides facing you.. Divide the roasted vegetable mixture into 6 equal portions. Spoon one-sixth of the vegetables in the center of one stack, leaving a 1″ inch border along all sides. Starting at the bottom, roll the dough over the vegetables once, jellyroll style, then fold in the sides of the dough. Continue to roll away from you to form a tight cylinder. Place on the prepared baking sheet. Spoon another one-sixth of the vegetables in the center of the second stack. Roll into a cylinder and place on the baking sheet. Repeat with the remaining 8 sheets of phyllo and vegetables to form 4 more strudels. Lightly coat the strudels with nonstick spray. Bake for 10 to 12 minutes, or until golden brown and heated through.

Baby Banana Splits

Baby Banana Splits

2 ounces bittersweet chocolate, chopped

1 T. whole milk

1 ripe but firm banana

1 1/3 C. slow churned lite ice cream (4 small scoops)

8 strawberries

1/2 C. chopped pineapple, fresh or canned in juice, drained

whipped cream (aerosol)

2 T. roasted unsalted peanuts, chopped

 

In a small microwaveable dish, combine the chocolate and milk. Microwave for 30 seconds, or until hot. Stir until smooth. Set aside. Cut the banana in half through the middle. Slice each half lengthwise into 4 slices. Set out 4 shallow dessert dishes. Place a scoop of ice cream in each dish. Put a banana slice on the sides of each scoop. Top with strawberries and pineapple. Drizzle on the reserved chocolate sauce. Top with a spritz (about 1 T.) of whipped cream. Sprinkle on the peanuts. Serve right away.

 

Yield: 4 servings

Calories: 250

Fat: 12g

Fiber: 4g

Bell Peppers Stuffed with Quail (PIMIENTOS RELLENOS DE CODORNICES)

Bell Peppers Stuffed with Quail (PIMIENTOS RELLENOS DE CODORNICES)

Bell Peppers Stuffed with Quail (PIMIENTOS RELLENOS DE CODORNICES)5 T. olive oil

6– 12 boneless quail

6 slices of bacon

6 – 12 large bell peppers

¼ C. (½ stick) butter

salt

Sauce:

1 onion, finely chopped

20 grapes, peeled and seeded

5 T. red wine

5 T. white wine

a little meat sauce

1 bay leaf

 

Preheat the oven to 400°F. Heat the oil in a skillet. Add the quail and cook over low heat, turning occasionally, for a few minutes, but do not let them brown. Remove the quail from the pan and reserve the oil. Lightly season the quail with salt and put a slice of bacon into the cavity of each one. Cut out the stalks and remove the seeds from the bell peppers. Put each quail into a bell pepper and add a little butter. Put into an ovenproof baking dish and bake for about 1 hour. Meanwhile, make the sauce. Reheat the oil in the skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the grapes, red and white wine, meat sauce, and bay leaf, season to taste with salt, and cook for 10 minutes. Remove and discard the bay leaf. Serve the quail in the bell peppers and offer the sauce separately.

Galician Stew (Pote Gallego)

Galician Stew (Pote Gallego)

Scant 1 ½ C. dried haricot Beans, soaked overnight in cold water and drained

5 ounces ham

2 beef shanks

1 pound 2 ounces lean beef

4 potatoes

1 pound turnip green or cabbage

1 T. lard or vegetable

Shortening

Salt

 

Put the beans in a pan and add cold water to cover. Bring to a boil and drain. Add fresh cold water to cover and bring back to a boil, then lower the heat and simmer for 25 – 30 minutes. Drain well. Put

the ham, shin bones, beef, potatoes, turnip tops or Savoy cabbage and lard into a large stockpot. Add enough water to cover. Bring to a simmer and simmer for 1 hour. Add the beans, simmer for 30 minutes more and serve hot.

Venison and Wine Stew

Venison and Wine Stew

3-4 lbs. venison

1/3 C. flour

1/2 C. Crisco

1 1/2 C. hot water

1 C. red wine

3 or 4 bay leaves (removes wild taste)

1 tsp. dried parsley

1 lg. onion, peeled and quartered

1 1/2 tsp. Lawry’s seasoning salt

1/2 tsp. pepper

3 carrots, quartered

3-4 lg. potatoes, quartered

 

 Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry’s. Add hot water, wine, bay leaves, onions and pepper. Cover. Bring to boil; lower heat. Simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour, adding water if necessary. Cook until tender. Pressure Cooker Variation: Remove fat. Cut meat; roll in flour, season with 1/2 tsp. of Lawry’s. Brown in Crisco. Pour off excess liquid. Add remaining ingredients. Cook in pressure cooker for 15 minutes. Let cool; add water if necessary to make gravy.

Dark Chocolate Mint Cookie Bars

Dark Chocolate Mint Cookie Bars

4 ounces bittersweet chocolate, chopped

1 C. old-fashioned oats

1/3 C. packed brown sugar

2 T. unsweetened cocoa powder

1 tsp. baking powder

1/2 C. 1% cottage cheese

2 T. better butter or trans-fat free spread

1 egg

1/2 tsp. mint extract

confectioners’ sugar

 

Preheat the oven to 350°F. Coat an 8″ x 8″ baking dish with vegetable oil spray. Place the chocolate in a small microwaveable bowl. Microwave on high power for about 1 minute, or until partially melted. Stir until smooth. Set aside. Place the oats, sugar, cocoa powder, and baking powder in a food processor bowl fitted with a metal blade. Process for 3 minutes, or until the oats are finely ground. Transfer to a mixing bowl. Add the cottage cheese to the processor bowl. Process, scraping the bowl as needed, for about 2 minutes, or until smooth. Add the Better Butter or spread, egg, and extract. Process, scraping the bowl as needed, for about 1 minute, or until smooth. Add to the oats mixture along with the reserved melted chocolate. Stir to mix. Dollop the batter into the prepared pan. Pat to spread evenly. Bake for about 16 minutes, or just until the top is set. Do not overbake. Let stand to cool. Cut into 16 squares. Dust lightly with confectioners’ sugar just before serving.

 

Yield: 16 servings

Calories: 100

Fat: 5g

Fiber: 1g

Cranberry Spice and Walnut Biscotti

Cranberry Spice and Walnut Biscotti

3/4 C. all-purpose flour

1/2 C. whole wheat pastry flour

3/4 tsp. baking powder

1 tsp. apple pie spice

salt

3 T. better butter or trans-fat free spread, softened

3 T. honey

1/2 tsp. orange extract

1 egg

3 T. fat-free milk

3 T. chopped walnuts

3 T. chopped dried cranberries

 

On a sheet of waxed paper, combine the flours, baking powder, spice, and salt. Stir with a fork to mix. In a mixing bowl, combine the Better Butter or spread, honey, and orange extract. With a wooden spoon, beat until smooth and light. Add the egg, beating until smooth. Add the milk. Beat until smooth. Gradually add the dry ingredients, beating just until combined. Stir in the walnuts and cranberries. Cover with plastic wrap. Refrigerate for at least 3 hours, or longer if desired, until firm. Preheat the oven to 325°F. Coat a baking sheet with vegetable oil spray. Turn the dough onto a lightly floured work surface. Divide the dough in half. Roll each piece of dough into a 1″ diameter log. Place the logs, separated, on the sheet. Bake for 30 minutes, or until the logs are set. Remove to a rack to cool for 10 minutes. Reduce the oven temperature to 300°F. On a cutting board with a serrated knife, cut each log into 1/2″-wide diagonal slices. Place the slices, cut sides down, on the baking sheets. Bake for 18 minutes, or until toasted on top. Turn the cookies and bake for about 10 minutes, or until toasted on top. Remove to racks to cool.

 

Yield: 10 servings

Calories: 133

Fat: 5g

Fiber: 1g