Spinach, Mushroom & Feta Bites

Spinach, Mushroom & Feta Bites

1 Egg

1/2 C. Cooked/Frozen Spinach

1 C. (before cooking) diced Portabella Mushrooms

1 small onion, diced

2 oz Feta cheese, crumbled

2 sheets Frozen Phyllo Dough – thawed

Salt & Pepper

Melted Butter or Spray Oil

 

Sauté the mushrooms and onions together until onions are translucent and the mushrooms have wilted, let cool. Chop the spinach. In a bowl combine the egg, spinach, mushrooms/onions and salt & pepper (to taste), mix well. Gently fold feta cheese into the mixture. Set aside. Prepare a mini muffin tin by lightly buttering or spraying each C.. Separate the two sheets of phyllo dough and brush butter or spray oil each sheet. Cut the dough into 20 squares (ten from each sheet). Lay one square down, then place another square on top, rotating the square (the bottom should look like a square, the top like a diamond). Place the layered dough over one of the muffin C. and push the center into it forming a C.. Evenly divide the filling mixture into the dough C.. You now have a choice, you can leave the points of the dough squares just formed loosely around the edge of the bite or you can fold them over the top of the bite (in the picture above the bite on the left the dough was folded over the top, the bite on the right was left open.) Bake in a 400 degree oven until the egg is set and the dough is slightly browned (approx 15-20 minutes). Allow to cool slightly before turning out of the muffin tin.

No Fail Sugar Cookies

No Fail Sugar Cookies

You can use very intricate shapes and the dough will not spread while baking–it truly does not fail.  It also holds up great for cookie pops, just be sure to roll the dough 1/2″ thick.

 

6 C. flour

3 tsp. baking powder

2 C. butter

2 C. sugar

2 eggs

2 tsp. vanilla extract

1 tsp. salt

 

Preheat oven to 350 degrees–do this first, you want your oven preheated at 350 for at least 30 minutes before you bake your first batch. Cream butter and sugar until light and fluffy. Add eggs and vanilla, mixing well. Add in dry ingredients a little at a time and mix until flour is completely incorporated and the dough comes together.

 

Chill for 1 to 2 hours before rolling. If you need a shortcut, place blobs of dough between parchment paper or in a 2-gallon sized ziploc, roll to desired thickness (I like 1/2″) and cut into desired shapes (even if I don’t need a shortcut, this is how I roll my dough as it’s less messy & keeps the cookies tender since you don’t need extra flour for rolling). Bake on a parchment lined baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges (as in BARELY–do not overbake!).  Makes just under 5 dozen 3” cookies.

 

Icing Tip: When I first started making these, I would frost with homemade buttercream and then pipe on details with royal icing. It took forever. Then I discovered a great shortcut–use thinned storebought frosting to dip the cookies (any brand, just not whipped), then do the piping.  Here’s how: put a big blob of the frosting in a microwave safe bowl (one that is a couple inches deep & wide enough for your cookies to lay flat in) & microwave in 10 second intervals, stirring, until you reach a sour-cream-like consistency. Hold your cooled cookie, by the edges, in your fingertips and dip the front of the cookie, gently shake off excess frosting, turn right side up, and quickly place on wire rack to dry. You will inevitably get some drips–I usually let it set up for a second then go around the edges with an offset spatula to take off any drips (but more often than not, the cookies are for the under-6-yr-old set, so I don’t worry about it). I can usually dip 10 or so before I need to reheat in the microwave, adding more frosting as necessary.  Do not heat up all of your frosting at once as bits of cookie may get into the frosting and cause lumps.  Please give it a try before you turn up your nose on store bought–I promise they taste great and it saves you a ton of time.

 

Royal icing:

 

1 bag confectioners’ sugar

4 T. meringue powder

2 t. flavoring (usually almond, though lately I’ve used lemon)

warm water

 

Place confectioners’ sugar and meringue powder in mixing bowl.  Start beater and mix slowly for a few seconds, keep mixer running and add 3 to 4 tsp. warm water and add flavoring.  Continue mixing and adding water a little at a time until you get the consistency you want.  Divide and color. Place in piping bags or ziplocs w/ corner snipped–if kids are decorating, I like to use squeeze bottles.  Keep covered until you are ready to use–it dries incredibly fast, unless, of course, it’s actually on the cookie and takes forever to dry (and if someone could please explain the physics on that, my 6 yr old thanks you b/c evidently “it just does” is NOT an adequate answer). Note:  cookies iced with thinned store-bought frosting (as described above) and royal icing can be stacked–a huge benefit over using traditional butter cream! They will last a few days at room temperature if stored in an airtight container. They also freeze beautifully, which you cannot do with butter cream (it’ll separate.  ewww).  To freeze, allow iced cookies to dry completely (about 12 hours but I just let them go overnight), then stack (wax paper or parchment paper in between) & place in ziploc.  I have frozen them for a month. To defrost, do not open the ziploc until the cookies are thawed (this will keep any condensation off the cookies).

Thin Seared Beef with Tomato Jam and Potato Hash

Thin Seared Beef with Tomato Jam and Potato Hash

2 Tsp. olive oil

1 small onion, chopped finely

Good pinch of coarse salt

Freshly cracked black pepper

2 garlic cloves, minced

2 Tsp. granulated sugar

1 sprig of fresh rosemary, chopped

14 0z. Can of diced tomatoes or 1-1/2 C. of canned diced tomatoes

1/2 tsp Worcestershire sauce

1 Tsp. red wine vinegar

 

1-1/2 C. cubed potatoes

1/2 tsp coarse salt (or more if needed)

2 sprigs of green onion, sliced diagonally

1/4 C. green peas (optional)

1 Tsp. butter or margarine

1/2 C. water (or more if needed)

Package of sliced beef (sliced beef should be paper thin, you can usually get this at Asian markets)

Salt and pepper

 

On medium high heat, in a medium sized saucepan, drizzle in your olive oil and add in the chopped onions. Then add in salt, pepper and the minced garlic and stir for about a minute until the onions are translucent. Then add in the 2 Tsp. of sugar, chopped fresh rosemary and stir for another minute then go ahead and add in the diced tomatoes and Worcestershire sauce. Then take a potato masher and mash the tomatoes. Drop the heat to low and simmer the jam for about 30-40 minutes, until the jam has reduced and thickened. Then in the last second of cooking add in the red wine vinegar for a nice tang then turn off the heat. While you simmer the jam start making the potato hash. Get your potatoes and cut them into cubes, making sure that they’re all the same size. On medium high heat, in a large non-stick skillet, drizzle in the olive oil and add in your diced potatoes, seasoning them as well. Coat the potatoes with the olive oil and let them cook for a good 5-6 minutes to lightly brown each side of the potato. Then pour in the 1/2 C. of water to help steam the potatoes. Leave it alone until you see all of the water evaporated. At this point taste the potato to make sure that it is cooked and seasoned the way you like. Add in the butter, green peas and the sliced green onion. Stir for another 2 minutes and then take it off the heat. Plate the potatoes and then in the same pan add in the seasoned sliced beef and sear on both sides. This should literally take a minute then plate the beef on top of the potatoes. Get your thickened tomato jam and spoon it on top of the beef and the potato hash and serve.  Substitutions: In the potato hash you could also add in cubed carrots as well. Also, if you can’t find the paper thin beef then use quick fry steak.  What’s great about the jam is that you could also toast slices of a baguette, spread goat cheese and spoon some tomato jam on top and eat.

Venison Pepper Steak

Venison Pepper Steak

2 tsp. butter

1 med. onion, sliced

1 green pepper, sliced

1/2 lb. sliced mushrooms

1 1/2 lbs. sliced venison

2 Tsp.. butter

1/2 tsp. garlic powder

1/4 C. soy sauce

1/2 C. beef stock

1 tsp. tomato puree

1/3 C. cold water

1 1/2 tsp. cornstarch

 

 Sauté onion, green pepper and mushrooms in 1 T. butter. Remove. Sauté venison and garlic in 1 T. butter until meat is medium rare. Bring soy sauce, beef stock and tomato puree to a boil in a saucepan. Mix cold water and cornstarch and add to boiling mixture. Return vegetables to pan with meat. Pour sauce over. Simmer until tender. Serve over rice.

Fettuccine Alfredo with Asparagus

Fettuccine Alfredo with Asparagus

1 lb Fettuccine noodles

1/2 C. Butter No substitutions

1/2 C. Light cream or whole milk

1 C. Parmesan cheese grated or shredded

1 T. Fresh parsley

1/4 tsp. Nutmeg

1/4 tsp. Black pepper

1/2 pound Asparagus trimmed and cut into 1 inch pieces

 

Put water on to boil for the noodles. As the water comes to a boil, start preparing the sauce.

In a separate pan melt butter over low heat. As soon as the butter melts, whisk in cream or milk and

Parmesan cheese. Add seasonings. Simmer over low heat until thickened, stirring frequently.

Boil the noodles and asparagus together. Drain when done and add to sauce. Cook an additional 3

minutes. Serve.

Broccoli Salad

Broccoli Salad

2 bunches Broccoli

1/2 pound Bacon fried and crumbled

1/2 Purple onion minced

1 C. Cheddar cheese; grated

1 C. Mayonnaise (or Vegenaise)

2 tb Apple cider vinegar

1/2 C. Sugar

 

Chop portions of broccoli into bite size pieces. Mix broccoli with bacon, onion, and cheese. Mix dressing ingredients together and toss into salad just before serving.

Chocolate Almond Biscotti

Chocolate Almond Biscotti

1 1/2 C. whole wheat pastry flour

1/2 C. dutch cocoa powder

2 tsp. baking soda

salt

1/2 C. sugar

1/3 C. packed brown sugar

3 eggs, at room temperature

1 1/2 tsp. vanilla extract

2 ounces unsweetened baking chocolate, chopped into small chunks

1 1/2 C. sliced almonds

 

Place a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper. Sift together the flour, cocoa powder, baking soda, and salt, and transfer to a large mixing bowl. Blend in the sugars with an electric mixer. In a small bowl, whisk the eggs with the vanilla. Add to the dry ingredients. Blend on low speed until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula as needed. Add the chocolate and almonds and blend thoroughly. (The dough will be very stiff and sticky.) Dust your hands with flour. Place the dough on a clean work surface liberally dusted with flour. Divide the dough into two equal pieces. Shape each into a 10″ x 2″ x 3/4″ log. Place on the prepared pan, 2″ apart. Bake for about 20 minutes, or until set. Remove from the oven and let rest for 10 minutes. Lower the oven temperature to 325ºF. Cut the logs diagonally into 1/2″ slices. Place the slices on their sides on the baking sheet. Bake for 15 to 20 minutes, or until firm. Transfer the biscotti to racks to cool.

 

Yield: 18 servings

Serving Size: 2 Biscotti

Calories: 159

Fat: 9g

Fiber: 3g

Moroccan Stewed Chicken

Moroccan Stewed Chicken

1 lb boneless, skinless chicken thighs

1 large zucchini, cut into cubes

1 can (16 oz) garbanzo beans

1 can (14.5 oz) diced tomatoes

Chopped fresh cilantro for garnish

1/2 Tsp. olive oil

Salt and pepper to taste

1 C. chicken stock or water

1/2 tsp. cayenne pepper

1 tsp. ground cumin

1/2 tsp. ground cinnamon

 

Heat the oil in a large saute pan or a wide pot over medium high heat. Season the chicken thighs with salt and pepper, place them in the pan, and cook them for 2 to 3 minutes on each side, until they brown thoroughly. Add the zucchini and continue cooking, stirring occasionally. When the zucchini pieces have browned lightly, add the garbanzo beans, tomatoes, chicken stock, cayenne, cumin, and cinnamon. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through. Season to taste with more salt and pepper and garnish with chopped cilantro. Serving Suggestions: Eat with: 1/2 C. cooked couscous (prepared per package instructions) tossed with 2 Tsp. golden raisins, 2 Tsp. toasted pine nuts, and 1/4 C. chopped cilantro

Provencal Lentil Ragout

Provencal Lentil Ragout

1/2 C. chopped carrot

1/2 C. chopped celery

1/2 C. chopped onion

2 T. olive oil, preferably extra virgin

1 1/2 tsp. herbes de Provence

1 bay leaf

2 C. (8 ounces) dried lentils

1 T. minced garlic

1 can (14 1/2 ounces) chicken or vegetable broth

1 C. water

1/2 tsp. salt

1/2 tsp. ground black pepper

balsamic vinegar

1/4 C. finely chopped flat-leaf parsley

8 tsp. grated Romano cheese

 

To serve as a soup, reheat with broth just to cover in a microwaveable bowl or a saucepan on the stove top. Directions

In a large pot over medium-high heat, combine the carrot, celery, onion, oil, herbes de Provence, and bay leaf. Stir. Cover and cook, stirring occasionally, for about 5 minutes, or until the vegetables start to soften. Add the lentils and garlic. Cook, stirring, for 1 minute, or until the garlic is fragrant. Add the broth and water. Bring to a boil. Reduce the heat to low. Partially cover and simmer for about 25 minutes, or until the lentils are very soft but not mushy. Remove and discard the bay leaf. Stir in the salt and pepper. Serve in pasta bowls. Drizzle about 1 tsp. balsamic vinegar on each serving. Sprinkle on the parsley and cheese.

 

Yield: 8 servings

Calories: 180

Fat: 5g

Fiber: 10g

Shells with Pork and Roasted Vegetables

Shells with Pork and Roasted Vegetables

8 ounces medium shell pasta

1/2 C. white wine

3 T. frozen orange juice concentrate, thawed

2 T. olive oil

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 pound pork loin, cut into 3/4″ cubes

3 plum tomatoes, cut in half then quartered

2 large portobello mushrooms, coarsely chopped

2 carrots, cut into 1/2″ pieces

2 small yellow squash, cut in half lengthwise and then into 1″ slices

1 T. chopped fresh thyme

1 tsp. orange peel

 

Prepare the shells according to package directions. Meanwhile, preheat the broiler. Coat a 9″x 9″ baking dish with cooking spray. In the baking dish, whisk together the wine, orange juice concentrate, oil, salt, and pepper. Add the pork, tomatoes, mushrooms, carrots, squash, and thyme. Toss to coat well. Broil, stirring occasionally, for 8 to 10 minutes, or until the vegetables are tender and the pork is no longer pink. Place the shells in a large serving bowl. Top with the pork mixture and orange peel.

Roasted Vegetable Sandwich

Roasted Vegetable Sandwich

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

 

2 portobello mushroom caps

1 zucchini, cut in 3″ segments, then sliced lengthwise

1 medium tomato, sliced

2 crusty multigrain rolls (4 ounces each), insides scooped out, or 2 slices whole grain bread

2 ounces fresh goat cheese

2 T. artichoke tapenade

 

To make the tapenade: 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. Use a T. of tapenade per sandwich, retaining rest for another purpose. To make the sandwich: Preheat the oven to 400°F. Arrange the mushrooms and zucchini on a nonstick baking sheet. Roast for 10 minutes. Arrange the tomato slices on the same baking sheet and continue roasting, flipping the vegetables halfway through cooking, for 20 minutes, or until sizzling and any liquid is cooked away. Divide the sandwich fillings between the rolls, layering the mushrooms, then zucchini, cheese, tomato, and tapenade.

 

Yield: 2 servings

Calories: 240

Fat: 11g

Fiber: 9g

Fusilli with Mushrooms and Chard

Fusilli with Mushrooms and Chard

8 ounces tri-color or whole wheat fusilli pasta

3 T. olive oil

4 large shallots, peeled and quartered lengthwise

1 large bunch green chard, trimmed; stems cut into 1/2″-thick slices; leaves (inner stems removed) sliced into long strips

10 ounces shiitake or brown mushrooms, stems removed and caps sliced

1/4 tsp. salt

1/4 tsp. ground black pepper

2 T. chopped fresh parsley

1/3 C. (about 2 3/4 ounces) grated or shaved parmesan cheese

 

Omitting the salt, cook the pasta according to the package directions. Meanwhile, in a large skillet, heat the oil over medium heat. Add the shallots. Cook, tossing or stirring, for about 5 minutes, or until tender and golden brown. Add the chard stems. Cook for about 4 minutes, stirring often, until softened. Add the mushrooms, salt, and pepper. Cook for 2 to 3 minutes. Stir in the parsley and chard leaves and cook 1 minute longer, or until most of the liquid has evaporated and the leaves are wilted. Drain the pasta, reserving 1/3 C. of the cooking water. Return the pasta and the reserved water to the pot. Add the chard mixture and the cheese. Toss well and serve immediately.

 

Yield: 6 servings

Calories: 260

Fat: 9g

Fiber: 5g

Quail Baked in Wine

Quail Baked in Wine

1/2 C. fat

2 sm. onions, minced

2 whole cloves

1 tsp. peppercorns

2 cloves garlic, cut fine

1/2 bay leaf

6 quail, cleaned & trussed

2 C. white wine

1/2 tsp. salt

1/8 tsp. pepper

Few grains cayenne

1 tsp. minced chives

2 C. cream

 

 Melt fat, add onions, cloves, peppercorns, garlic and bay leaf; cook for several minutes. Add quail and brown on all sides. Add wine, salt, pepper, cayenne and chives and simmer until tender, about 30 minutes. Remove quail to hot serving dish. Strain sauce and add cream and heat to boiling point. Pour over quail.

Loaded Baked Potato Soup

Loaded Baked Potato Soup

1 lb. bacon, diced

1 onion, diced

5 large Russet potatoes, peeled and cubed

3 C. chicken stock

3 T. butter

3 T. flour

1 1/2 C. milk

3 green onions, sliced

3/4 C. shredded cheddar cheese, divided

1/2 t. black pepper

Sour cream for garnish, optional

 

 In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot. Add 1/2 C. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

 

PB & J Cookies

PB & J Cookies

3/4 C. butter or margarine

3/4 C. peanut butter, creamy or chunky

3/4 C. brown sugar

3/4 C. sugar

1 egg

1 t. vanilla

2 T. milk

1 1/4 C. flour (Up the amount of flour by a 1/4 C. if you want thicker cookies that don’t spread so much.)

1 t. baking soda

1/4 t. salt

1/2 C. oats

1/2 C. jelly or jam of your choice (Jam is probably the best bet since it won’t spread as much, but jelly will work in a pinch.)

 

Cream together the butter or margarine, peanut butter and sugars until light and fluffy. Mix in the egg, vanilla and milk. Stir in the flour, baking soda, salt and oats just until combined. Refrigerate dough for an hour to make handling easier, if you have the time. Roll about a T. of dough into ball and place on a cookie sheet. When the cookie sheets are full, make an indentation with your thumb in each ball and fill with jam. Bake at 350 degrees for 15 to 18 minutes, until golden brown. These cookies are equally delicious as just plain peanut butter cookies. They are just the right blend of crunchy and chewy.

 

Pasta Shells with Broccoli, Chickpeas, and Tomatoes

Pasta Shells with Broccoli, Chickpeas, and Tomatoes

1 Tsp. extra virgin olive oil

1 can (15.5 oz) chickpeas, drained

1 clove garlic, crushed or grated

1 tsp. dried oregano

1/8 tsp. red pepper flakes

1 can (14.5 oz) diced tomatoes

2 C. pasta shells

1 bag (14 oz) frozen cut broccoli

1/4 C. grated pecorino romano or parmesan cheese

 

Heat oil in 10″ skillet over medium high heat. Add chickpeas, garlic, oregano, and red pepper flakes and heat, stirring gently, until chickpeas turn golden in spots, about 3 minutes. Stir in tomatoes (with juice), cover, and cook 5 minutes over low heat. Meanwhile, heat large pot of water to boiling. Add pasta, and salt to taste. Cook pasta 8 to 10 minutes. Stir in broccoli and cook until tender, about 2 minutes. Ladle out and reserve 2/3 C. cooking liquid. Drain pasta and broccoli and return to pot. Add chickpea mixture and reserved cooking water. Stir to blend. Spoon into bowls and top with cheese.

 

Yield: 4 servings

Calories: 377

Fat: 7g

Fiber: 10g

Italian Pork Chops

Italian Pork Chops

3 tsp. olive oil, divided

4 boneless pork chops or cutlets (about 5 ounces each)

1 C. (4 ounces) bell pepper strips, any color

1 C. (4 ounces) sliced red onion

3/4 tsp. dried oregano

1/8 tsp. salt

1/2 C. canned diced tomatoes

red-pepper flakes

4 lemon wedges (optional)

 

Coat a large heavy skillet with vegetable oil spray. Place over high heat for 1 minute. Add 1 tsp. of the oil. Heat for 30 seconds. Place the chops or cutlets in the pan. Cook for 2 minutes on each side, or until browned. Remove to a plate and set aside. Add the remaining 2 tsp. of oil to the pan. Reduce the heat to medium. Add the pepper, onion, oregano, and salt. Toss. Cover the pan. Cook, tossing occasionally, for 4 minutes, or until softened. Add the tomatoes (with juice). Stir to mix. Nestle the reserved chops under the vegetables. Cover and simmer over medium-low heat for about 6 minutes, or until a thermometer inserted sideways in the center of a chop registers 160°F and the juices run clear. Uncover and let stand for 3 minutes. Serve with red-pepper flakes and lemon, if desired.

 

Yield: 4 servings

Calories: 255

Fat: 12g

Fiber: 1g

Oven-Fried Halibut with Tartar Sauce

Oven-Fried Halibut with Tartar Sauce

¼ C. mayonnaise

¼ C. grated yellow onion

1 dill pickle, minced

2 T. minced Italian parsley

1 T. freshly squeezed lemon juice

Several drops Tabasco sauce

Kosher salt

Freshly ground black pepper

1 large egg

¼ tsp. garlic powder

½ tsp. paprika

2 C. panko breadcrumbs

1 ¾ pounds 1-inch thick center-cut halibut fillet, skinned, boned, and cut into 1-inch wide pieces

¼ C. all-purpose flour

3 to 4 T. unsalted butter, melted

 

Blend together the mayonnaise, onion, pickle, parsley, lemon juice, and Tabasco in a small bowl. Season to taste with salt and pepper and refrigerate. Whisk together the egg, garlic powder, paprika, and 2 T. of water in a large, shallow dish. Mix together the panko and a generous pinch of salt and pepper in another large, shallow dish. Season the halibut pieces generously with salt and pepper. Dip each one into the flour to coat and shake off any excess, then into the egg wash, and then into the panko mixture to coat, patting so that it adheres. As you work, arrange the halibut pieces in a single layer on a parchment-lined baking tray. Using a pastry brush, brush them all over with the melted butter. Let rest in the refrigerator for about half an hour. Meanwhile, preheat the oven to 450ËšF. Bake the halibut for 16 to 18 minutes, or until just cooked through. The fillets will begin to flake when they are just cooked through. Arrange the halibut pieces on individual plates, divide the sauce among them, and serve immediately. Serves 4. These “fish sticks” are a hit with adults and kids alike. For a complete fish ‘n’ chips dinner, serve them with Oven Fries and Classic Coleslaw.

Pizza Bread

Pizza Bread

6-7 C. white flour

1 T. yeast

2 C. milk

1/2 C. water

1/4 C. butter or margarine

1/4 C. sugar

1/2 t. salt

2 t. Italian seasoning

3/4 C. pizza sauce

20 -25 slices pepperoni, cut into small pieces

2 C. shredded mozzarella cheese

1/2 C. grated Parmesan cheese

 

In a large mixing bowl, combine 2 1/2 C. flour with 1 T. yeast and set aside. Add milk, water, butter or margarine, sugar and salt to a small saucepan. Heat over medium heat until warm. Pour into large bowl with the flour and yeast. Stir or beat until well combined. Slowly work in remaining flour and Italian seasoning. Knead (by hand or with an electric mixer) until dough is smooth and elastic, about 8-10 minutes. Cover and let dough rise for 1 hour in a lightly greased bowl. Divide dough into 2 or 3 portions, depending on how big you want your loaves to be. Roll each ball of dough into a rectangle.4. Spread about 1/4 C. pizza sauce on each section of dough.5. Sprinkle the diced pepperoni and cheeses on top of the pizza sauce.6. Roll dough tightly, jelly-roll style, and pinch the seams shut.7. Bake at 375 degrees for 20-25 minutes.

Strawberry Margarita Mousse

Strawberry Margarita Mousse

1 large (8-serving) package JELL-O Sugar Free Strawberry Gelatin Dessert Mix

2 C. frozen unsweetened strawberries, mostly thawed

1 1/2 C. Cool Whip Free, thawed

1 C. cold Sprite Zero (or any diet lemon-lime soda)

1/4 C. plus 1 tsp. (2 1/2 oz.) tequila

3 tsp. lime juice

In a medium-large bowl, combine gelatin mix with 1 C. boiling water, and stir until completely dissolved, about 2 minutes. Set aside. In a blender, combine strawberries, soda, tequila, and lime juice. Puree until smooth. Add this mixture to the bowl with the gelatin mixture and stir thoroughly. Refrigerate for 45 minutes, until slightly thickened but not set. (Do not over-refrigerate.) Using an electric mixer, blend in the Cool Whip. Once mixture appears mostly blended, use a spoon to mix it up from the bottom. If needed, continue mixing until uniform. Refrigerate for at least 2 hours, until mostly firm. Enjoy!

Easy & Creamy Italian Skillet Dinner

Easy & Creamy Italian Skillet Dinner

1/2 lb. ground beef

1/2 onion, diced

1/2 green pepper, diced

1 t. salt

1 t. garlic powder

1 T. Italian seasoning

1 80z. can tomato sauce

1 15oz. can diced tomatoes

1 16oz. container ricotta cheese

1/2 lb. pasta, cooked and drained (I used bowtie pasta)

1 C. mozzarella cheese, shredded

 

In a large skillet, cook ground beef with onions and green pepper. Season with salt, garlic powder and Italian seasoning. Drain when browned. Add tomato sauce and diced tomatoes to skillet. Simmer for 10 minutes. Stir in ricotta cheese until combined. Stir in pasta. Sprinkle cheese on top, cover and remove from heat. Let sit for 5 minutes, until cheese is melted. Serve and enjoy. This is super Stolen Moments friendly. After step 2, place in refrigerator. Warm over low heat on the stove, stirring occasionally. Sprinkle with cheese once warmed and serve.

Garlicky Mayonnaise Recipe

Garlicky Mayonnaise Recipe

1 large fresh egg & 1 large fresh egg yolk (preferably free-range or homegrown!)

1 T. fresh lemon juice

1 T. white balsamic vinegar -or- white vinegar

1 tsp. dry mustard

1 tsp. salt

1/2 tsp. sugar or agave sweetener

2-3 large garlic cloves

2 C. canola oil

 

Method: In the bowl of a food processor or in a blender, process all the ingredients except the oil until garlic is thoroughly incorporated. With the machine running, very, very slowly add the oil in a thin stream. If the oil ever begins to pool on the surface, stop drizzling and allow it to incorporate before resuming. Transfer to a container and keep refrigerated. The mayonnaise is wonderful as a dip, with fish, with meats, and on sandwiches. Thin it with more oil to a pourable consistency to use as a salad dressing.

Well Loved Banana Bread

Well Loved Banana Bread

5 very ripe bananas

4 eggs

1 C. shortening

2 1/2 C. white sugar (or try 1 C. white and 1 C. Brown Sugar)

1 T. vanilla extract

3 1/2 C. all-purpose flour

2 tsp. baking soda

1 tsp. salt

 

Preheat oven to 300 degrees F (150 degrees C). Grease 2 – 9×5 inch loaf pans. In a medium bowl, mash bananas and stir in the eggs until well blended. Set aside. In large bowl, beat shortening and gradually add sugar. Stir in vanilla and banana mixture. Whisk together flour, baking soda, and salt; blend into batter. Add walnuts if desired. Divide between the prepared pans. Bake for 1 hour 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

No Need to Hurry Vegetable Curry

No Need to Hurry Vegetable Curry

1 can (14 oz) light coconut milk

1/4 C. all purpose flour

2 1/2 Tsp. mild Indian curry paste

1/2 tsp. salt

2 med yukon gold potatoes (1 lb), peeled and cut into 1 1/2″ chunks

2 med onions, halved and thinly sliced

1 bag (8 oz) cauliflower florets

1 lg red bell pepper, quartered and cut into 3/4″ wide strips

8 oz green beans, halved

1 C. frozen peas, thawed

1/2 C. chopped cilantro

Torn cilantro leaves (garnish)

Red bell pepper, finely chopped (garnish)

Sliced almonds, toasted (garnish)

 

In 4 quart or larger slow cooker, whisk coconut milk, flour, curry paste, and salt until smooth. Add potatoes, onions, cauliflower, and pepper. Toss to mix. Place beans on top. Cover and cook on low 6 to 8 hours or until vegetables are tender. Stir in peas and cilantro. Serve over basmati rice. Garnish with cilantro, pepper, and almonds, if desired.

 

Yield: 6 servings

Calories: 200

Fat: 5g

Fiber: 6g

Cranberry- Apricot Pork Roast

Cranberry- Apricot Pork Roast

1 C. chopped cranberries

1/4 C. quartered dried apricots

1/2 tsp. grated orange peel

1/4 C. orange juice

1/3 C. chopped shallot or onion

2 tsp. cider vinegar

1 tsp. dry mustard

1 tsp. salt

1 tsp. grated fresh ginger

2 pounds boneless pork loin roast

Snipped chives or scallion greens (optional)

 

In a 4-quart or larger slow cooker, combine the cranberries, apricots, orange peel and juice, shallot or onion, vinegar, mustard, salt, and ginger. Add the meat and spoon some of the cranberry mixture on top. Cover and cook on the low setting for 7 to 9 hours, or until the pork is fork-tender. Remove the pork to a cutting board. Spoon off any fat from the top of the cranberry mixture in the slow cooker. Cut the pork into 6 slices. Serve topped with the sauce. Garnish with chives or scallion greens, if desired.

 

Yield: 8 servings

Calories: 250

Fat: 13g

Fiber: 0g

Pasta Salad with Ham and Provolone

Pasta Salad with Ham and Provolone

8 oz rotini (or your favorite pasta)

4 Tsp. olive oil

1 Tsp. red wine vinegar

1/2 C. chopped red peppers

1/2 C. diced ham

1/2 C. diced fresh tomato

1/4 C. chopped fresh basil

4 oz provolone cheese

1 Tsp. garlic powder

1/2 Tsp. oregano

1 tsp. fresh ground pepper

1 tsp. crushed red pepper

 

Start a pot of water boiling, and add in a pinch of salt and a few drops of oil. When the water reaches a rolling boil, add in the rotini and cook for 10 minutes (or as directed on the package). While the pasta is cooking, start chopping up the red pepper, tomato, ham, and basil. If your provolone isn’t shredded (I bought the sliced kind), chop it up into small pieces — if you can, try to make the pieces the same size as the tomato/pepper/ham for consistency. Drain the cooked pasta, and toss it with olive oil and red wine vinegar in a large bowl. Mix in the spices, ham, cheese, and veggies, and toss until everything is evenly distributed. Cover the bowl, and refrigerate until ready to serve.

 

Cumin Roasted Almonds

Cumin Roasted Almonds

2 C. whole blanched almonds
2 tsp. extra-virgin olive oil
2 tsp. ground cumin
1/2 tsp. salt, or to taste
1/4 tsp. freshly ground pepper

Preheat oven to 300°F. Place almonds in a baking pan; toss with oil, cumin, salt and pepper. Bake until lightly toasted, about 25 minutes. Let cool on a wire rack. Variation: Use curry powder and cayenne pepper in place of cumin and black pepper. The almonds will keep in an airtight container for up to 3 days.

Yield: 2 C.
Serving Size: 1 T.

Calories: 58
Fat: 5g
Fiber: 1g

Balsamic-Glazed Chicken and Bell Pepper Sandwiches

Balsamic-Glazed Chicken and Bell Pepper Sandwiches

4 teaspoons olive oil, divided
1/4 teaspoon salt
1 1/4 pounds chicken breast tenders
1/2 cup balsamic vinegar, divided
2 cups red bell pepper strips (about 2 medium)
2 cups vertically sliced onion (about 1 large)
2 (8-ounce) loaves focaccia bread, cut in half horizontally
4 ounces reduced fat provolone cheese, thinly sliced
1/8 teaspoon black pepper

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 1 minute on each side or until lightly browned. Add 1/4 cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan; cover and keep warm. Wipe pan clean with a paper towel. Return pan to medium-high heat; add remaining 2 teaspoons oil. Add bell pepper and onion; sauté 7 minutes or until tender. Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar; cook 1 minute or until vinegar is syrupy. Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture. Arrange cheese over pepper mixture, and sprinkle with black pepper. Top with top halves of bread. Place a cast-iron or heavy skillet on top of sandwiches; let stand 5 minutes. Cut each sandwich into 6 wedges.

Yield: 6 servings
Calories: 403
Fat: 9.4g
Fiber: 1.9g

Beef with Bow Tie Pasta

Beef with Bow Tie Pasta

1-1/2 lbs beef boneless sirloin steak
3 C. (2 inch) pieces asparagus (about 1 lb)
1 C. sliced onions
1-1/2 C. beef broth
4 C. cooked farfalle (bow-tie shape pasta)
1 C. tomato puree
1 T. dried basil leaves
3 T. chopped sun dried tomatoes (not oil packed)
1/4 tsp. pepper
2 T. Parmesan cheese

Spray 12 inch skillet with nonstick cooking spray. Trim fat from beef steak. Cut beef into 2 inch strips. Cut strips crosswise into 1/8 inch slices. Heat skillet over medium heat until hot. Cook asparagus, onions and 1 C. of the broth 5 to 7 minutes, stirring occasionally, until liquid has evaporated. Remove from skillet. Add beef to skillet; cook, stirring frequently, about 2 minutes or until beef is no longer pink. Return vegetables to skillet. Add remaining broth and ingredients except cheese; cook about 2 minutes, stirring frequently or until mixture is hot. Sprinkle with cheese.

Yield: 6 servings
Calories: 315
Fat: 5g
Fiber: 4g

Peach Ginger Vinaigrette

Peach Ginger Vinaigrette

Peach Ginger Vinaigrette

 

½ cup fresh peaches, peeled and chopped

½ cup peach preserves

¼ cup plus 1 Tablespoon rice vinegar

1 tablespoon minced scallion

2 tablespoons vegetable oil

½ teaspoon grated fresh ginger

½ teaspoon soy sauce

⅛ teaspoon salt

⅛ teaspoon pepper

½ teaspoon chili paste

1 teaspoon honey

 

In a food processor puree the peaches and preserves Add in the remaining ingredients and blend until smooth Serve with salads or use as a marinade

Donut Spice Cakes

Donut Spice Cakes

1 pkg. (9 oz) yellow cake mix
1/2 C. cold water
2 eggs
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. powdered sugar

Preheat oven to 350 deg F. Grease and flour 10 (1/2-C.) mini bundt pans. Combine cake mix, water, eggs, cinnamon and nutmeg in medium bowl. Beat with electric mixer at high speed 4 minutes or until well blended. Spoon about 1/4 C. batter into each prepared bundt pan cup. Bake 13 minutes or until toothpicks inserted into centers come out clean and cakes spring back when touched lightly. Cool in pans on wire racks 5 minutes. Remove cakes from pans. Serve warm or at room temperature. Sprinkle with powdered sugar just before serving.

Yield: 10 servings
Calories: 127
Fat: 4g
Fiber: 0g

Baked Ham Slices with Hawaiian Sauce

Baked Ham Slices with Hawaiian Sauce

4 (4-1/2 oz) slices extra-lean ham
1 (8 oz) can crushed pineapple, packed in fruit juice, undrained
2 T. Splenda Granular
1/2 tsp. Worcestershire sauce
1 tsp. Prepared yellow mustard
3 T. purchased graham cracker crumbs or 3 (2-1/2 inch) graham crackers, made into crumbs

Spray an 8-by-8-inch baking dish with butter-flavor cooking spray. Evenly arrange ham slices in prepared baking dish. In a blender container, combine undrained pineapple, Splenda, Worcestershire sauce, and mustard. Cover and process on BLEND for 10 seconds or until mixture is smooth. Pour mixture evenly over ham slices. Evenly sprinkle graham cracker crumbs over top. Bake for 30 minutes. Place baking dish on a wire rack and let set 5 minutes.

Yield: 4 servings
Calories: 188
Fat: 4g
Fiber: 1g

Smoked Chicken, Olive and Orange Salad

Smoked Chicken, Olive and Orange Salad

2 T. olive oil
2 T. red wine vinegar
1/8 tsp. ground black pepper
1 C. diced smoked chicken
1/2 C. diced roasted chicken
1/2 C. California Ripe Olives
3/4 C. diced celery (1/2″ dice)
2 qt. (8 oz) butter lettuce, washed and torn
1 C. (6 oz) orange segments
2 tsp. goat cheese, crumbled
1/4 C. chopped toasted walnuts

In a medium bowl, whisk together olive oil, vinegar and black pepper. Set aside. In a large bowl, combine smoked chicken, roasted chicken, California Ripe Olives and celery. Add lettuce, orange segments and dressing and gently toss. Divide salad onto plates in 4 equal portions. Top each with 1/2 tsp. goat cheese and 1 T. walnuts.

Yield: 4 servings
Calories: 227
Fat: 14g
Fiber: 3g

Doc’s Chili

Doc’s Chili

3 cups chopped yellow onions
1 pound lean ground turkey (or lean turkey sausage)
2 tablespoons chili powder
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon ground cumin
1 teaspoon ground mustard
2 tablespoons chopped garlic
1 1/2 cups cooked pinto beans (one 15-ounce can, rinsed and drained )
1 1/2 cups cooked black beans (one 15-ounce can, rinsed and drained )
3 cups diced tomatoes (or one 28-ounce can roasted diced tomatoes, undrained)
1 cup fat free chicken broth
1/2 cup black olives
1/2 cup chopped green onions or chopped fresh cilantro

Spray a large saucepan or Dutch oven with a few sprays of cooking oil spray. Add onion and sauté over medium-high heat until soft and just starting to brown. Add ground turkey or sausage; cook over medium high heat, breaking up meat with a spoon, until cooked through; about 6 minutes. Add chili powder, oregano, cumin, mustard, garlic, beans, tomatoes, and broth. Bring to a boil over high heat and then reduce the heat to a simmer. Cover and let simmer for 20 minutes. Garnish with olives and green onions or cilantro and serve immediately.

Yield: 12 servings
Serving Size: 1C.

Calories: 162
Fat: 5g
Fiber: 6.1g

Chilled Shrimp in Chinese Mustard Sauce

Chilled Shrimp in Chinese Mustard Sauce

1 C. water
1/2 C. dry white wine
2 T. Low-sodium soy sauce
1/2 tsp. Szechuan or black peppercorns
1 lb. Raw large shrimp, peeled and deveined
1/4 C. Prepared sweet and sour sauce
2 tsp. hot Chinese mustard

Combine water, wine, soy sauce and peppercorns in medium saucepan. Bring to a boil over high heat. Add shrimp; reduce heat to medium. Cover and simmer 2 – 3 minutes until shrimp are opaque. Drain well. Cover and refrigerate until chilled. Combine sweet and sour sauce and mustard in small bowl; mix well. Serve as a dipping sauce for shrimp.

Yield: 4 servings
Calories: 92
Fat: 1g
Fiber: 0g

Beefy Skillet Calzone

Beefy Skillet Calzone

8 diagonally cut slices French bread 1/2 inch thick
2 T. grated Parmesan cheese
3/4 lb beef sirloin or flank steak cut into thin strips
1 T. olive or vegetable oil
1 small green bell pepper sliced
1 clove garlic finely chopped (1 to 2 cloves)
1 (14-1/2 oz) can diced tomatoes with herbs undrained
1 (8 oz) can pizza sauce
1 (4-1/2 oz) jar sliced mushrooms drained

Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside. Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot. Place 2 toasted bread slices on each of 4 serving plates; top with beef mixture.

Yield: 4 servings
Calories: 371
Fat: 12g
Fiber: 4g

Backcountry BBQ Shrimp Salad

Backcountry BBQ Shrimp Salad

3/4 lb large shrimp, peeled and deveined
1/3 C. low-sodium barbecue sauce, divided
1/4 C. low-fat buttermilk
2 T. nonfat sour cream
1/3 C. green onions, sliced
1 T. minced jalapeno pepper
1/2 tsp. kosher salt
1/8 tsp. black pepper
1-1/2 C. yellow corn, blanched
4 oz. shredded romaine lettuce
1 C. shredded carrots
1 C. California Ripe Olives, pitted
3 oz. sliced radishes
1/3 C. dry roasted peanuts

Place shrimp in 9×11″ baking dish and top with 1/4 C. barbecue sauce, Toss to evenly coat; chill 15 minutes. Whisk buttermilk, sour cream, green onions, jalapeno, salt and pepper in small mixing bowl; set aside. Combine corn, lettuce, carrots, California Ripe Olives, radishes and peanuts in a large mixing bowl. Set aside. Grill shrimp over med-high heat 1 to 2 minutes on each side; brush with remaining barbecue sauce. Cook until done. Toss corn mixture with buttermilk dressing. Divide among 4 serving plates, and top each portion with 4 grilled shrimp.

Yield: 4 servings
Calories: 303
Fat: 12g
Fiber: 6g

Cauliflower and Red-Pepper Chowder

Cauliflower and Red-Pepper Chowder

1 T. butter
2/3 C. minced shallots (about 4 large)
1/2 C. sliced celery
2 (14 1/2-oz.) cans vegetable broth
1 1/2 C. water
6 C. finely chopped cauliflower florets (about 1 head)
2 C. finely chopped red bell pepper (about 2 medium)
1 C. finely chopped peeled red potato
1 bay leaf
1 C. 2 percent reduced-fat milk
1/2 tsp. black pepper
3 T. minced fresh or 1 T. dried basil
5 T. fat-free sour cream

Melt the butter in a Dutch oven over medium heat. Add shallots and celery; cook five minutes, stirring constantly. Add broth and water; bring to a boil. Add cauliflower, bell pepper, potato and bay leaf; return to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in milk and black pepper. Cool slightly; discard bay leaf. Place one and a half C. soup in a blender or food processor; process until smooth. Pour the pureed soup into a large bowl. Repeat the procedure with an additional one and a half C. soup. Add the remaining soup to the pureed soup, and stir in basil. Return the soup to the pan, and bring to a boil over medium-high heat, stirring frequently. Remove from heat. Spoon two C. soup into each of five bowls; top each serving with one T. sour cream.

Yield: 5 servings
Calories: 168
Fat: 5.7g
Fiber: 5.3

Roasted Chicken and Corn Risotto

Roasted Chicken and Corn Risotto

2 C. fresh corn kernels (about 3 large ears)
Cooking spray
5 C. fat-free, low-sodium chicken broth
2 tsp. olive oil
1/2 C. minced shallots
2-1/4 C. short-grain rice
1/2 C. dry vermouth or vodka
4 C. chopped roasted chicken breast
1/3 C. fat-free half-and-half
1/4 C. thinly sliced green onions
1/4 tsp. freshly ground black pepper
1/2 C. (2 oz.) grated fresh Asiago cheese
3 slices 40%-less-fat bacon, cooked and crumbled

Preheat broiler. Place corn on a baking sheet coated with cooking spray. Broil 7 minutes or until lightly browned. Remove from baking sheet, and set aside. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat oil in a large Dutch oven over medium-high heat. Add shallots and garlic; sauté 2 minutes or until tender. Reduce heat to medium. Add rice; cook 1 minute, stirring constantly. Add vermouth; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium-low. Add broth, 1/2 C. at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total). Gently stir in chicken and corn. Add half-and-half, green onions and black pepper. Cook until thoroughly heated (do not boil). Sprinkle each serving evenly with cheese and bacon. Serve immediately.

Yield: 8 servings
Calories: 363
Fat: 7g
Fiber: 2g

Southern Pork Chops

Southern Pork Chops

4 pork rib chops
1 clove garlic cut in half
1 T. Paprika
1 tsp. each seasoned salt; sage
1/2 tsp. each cayenne pepper, pepper

Prepare grill or broiler. Rub both sides of pork chops with garlic. Combine next 5 ingredients in a bowl. Press seasoning mixture into pork chops with hands to adhere. Grill pork chops 7 – 8 minutes per side or until cooked throughout.

Yield: 4 servings
Calories: 124
Fat: 4.5g
Fiber: 0g