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

Pasta and Olive Toss

Pasta and Olive Toss

2 1/2 C. uncooked bow tie pasta
1 1/2 C. halved grape tomatoes
1 C. (4 oz.) diced part-skim mozzarella cheese
16 kalamata olives, pitted and coarsely chopped
1/2 C. thinly sliced fresh basil
2 T. red wine vinegar
2 T. extra-virgin olive oil
2 garlic cloves, minced
3/4 tsp. salt
1/4 tsp. crushed red pepper

Cook pasta according to package directions, omitting salt and fat. In a large bowl, combine pasta and remaining ingredients. Toss well.

Yield: 6 servings
Calories: 242
Fat: 11.4g
Fiber: 1.6g

Marmalade Swirl Biscuits

Marmalade Swirl Biscuits

1-3/4 C. all-purpose flour
2 T. granulated sugar
2 tsp. baking powder
1/4 tsp. salt
3 T. chilled butter, cut into small pieces
2/3 C. 1% low-fat milk
1/4 C. orange marmalade Cooking spray
2/3 C. sifted powdered sugar
2 tsp. 1% low-fat milk

Preheat oven to 425 deg F. Lightly spoon flour into dry measuring C.; level with a knife. Combine flour, granulated sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2/3 C. milk; stir just until moist. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough into a 10 x 7 inch rectangle on a lightly floured surface. Spread marmalade to within 1/2 inch of edges. Beginning at long side, roll up dough tightly, jelly roll fashion; pinch seam to seal. (Do not seal ends of roll.) Cut roll into 9 slices. Place slices, cut sides up, in an 8-inch square baking pan coated with cooking spray. Bake at 425 deg for 22 minutes or until golden. Remove biscuits from pan, and place on a wire rack. Combine powdered sugar and 2 tsp. milk in a small bowl; stir until smooth. Drizzle over warm biscuits. Serve immediately.

Yield: 9 servings
Calories: 192
Fat: 4g
Fiber: 1g

Chicken Topped with Feta and Green Onions

Chicken Topped with Feta and Green Onions

1/2 C. (2 oz.) feta cheese with basil and sun-dried tomatoes
2 T. minced green onions
1/2 tsp. dried basil
1 tsp. extra-virgin olive oil
1 T. country-style Dijon mustard
1/2 tsp. hot pepper sauce
4 (4 oz) skinless, boneless chicken breast halves
Cooking spray
1/8 tsp. freshly ground black pepper

Preheat oven to 350 deg F. Combine first 4 ingredients in a small bowl; toss gently. Set aside. Combine mustard and hot pepper sauce; stir well. Place chicken on a broiler pan, coated with cooking spray. Spread mustard mixture evenly over chicken. Bake for 20 minutes. Sprinkle cheese mixture evenly on chicken. Bake an additional 5 minutes or until cheese is slightly melted. Sprinkle with pepper.

Yield: 4 servings
Calories: 178
Fat: 6g
Fiber: 0g

Gingerbread Pancakes

Gingerbread Pancakes

1 C. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
2 T. sugar
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1 large egg, lightly beaten
1 C. low-fat buttermilk (1%)
1/4 C. molasses
1 T. vegetable oil
Cooking spray

Lightly spoon flour into a dry measuring C.; level with a knife. Combine flour, baking powder, and next 7 ingredients in a large bowl; stir with a whisk. Combine egg and next 3 ingredients in a small bowl; stir well. Add to flour mixture, stirring until smooth. Spoon about 1/4 C. batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Yield: 6 servings
Calories: 182
Fat: 4g
Fiber: 1g

Honey-Baked Apples

Honey-Baked Apples

6 Large baking apples
1/4 C. Orange juice
Pinch of nutmeg
6 tsp. Honey
1 tsp. Sugar
1 Orange

Core apples, being careful not to cut all the way through. Peel about 1/3 of the way down from the stem end. Combine honey and orange juice; pour into centers of apples. Set in baking dish. Pour a little hot water in bottom of pan. Bake at 400F for 50 to 60 minutes or until apples are tender. Sprinkle tops with a little sugar and nutmeg. Run under broiler to glaze. Quarter orange slices and tuck them in center of apples after glazing.

Yield: 6 servings
Calories: 167
Fat: trace
Fiber: 5g

Chicken with Green Onion Sauce

Chicken with Green Onion Sauce

1 (14 oz) can fat-free less-sodium chicken broth
2 tbsp all-purpose flour
2 garlic cloves, minced
1/4 tsp. dried thyme
Cooking spray
4 (4 oz) skinless, boneless chicken breast halves
1/3 C. finely chopped green onions, divided
1/2 tsp. salt
1/8 tsp. pepper

Combine 1/4 C. broth and flour in a small bowl, stirring with a whisk until smooth. Add remaining broth, garlic, and thyme; set aside. Place a large nonstick skillet coated with cooking spray over med-high heat until hot. Add chicken and cook 4 to 5 minutes or until lightly browned. Turn chicken and add 2 tbsp green onions. Pour broth mixture over chicken; sprinkle with salt and pepper. Reduce heat, and simmer, uncovered, 15 to 20 min. or until chicken is done, basting often. Remove chicken from pan; keep warm. Bring sauce to a boil over med-high heat Scrape bottom and sides of pan using a rubber spatula. Cook 2 min. or until sauce is reduced to 3/4 C. Pour sauce evenly over chicken and top with remaining green onions.

Yield: 4 servings
Calories: 155
Fat: 2g
Fiber: 0g

Garlic Pork

Garlic Pork

1 boneless pork loin roast (3 lb.)
1 T. vegetable oil
1 tsp. salt
1 tsp. coarsely ground black pepper
1 C. chicken broth
1 medium onion, sliced
6 cloves garlic, peeled
8 strips (3″ by 1/2″ each) fresh lemon peel
1½ lb. red potatoes, cut in 1/2″ thick slices
1 bag (16 oz.) peeled baby carrots
1/2 tsp. dried thyme

In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just browned on all sides. Transfer pork to 5 to 6 quart slow-cooker pot, sprinkle with salt and pepper. Add broth, onion, garlic, lemon peel, potatoes and carrots to pot. Sprinkle with thyme. Cover slow cooker with lid and cook pork and vegetables on the low setting 7 to 8 hours or until pork and vegetables are tender. Skim any fat from broth. Serve pork with vegetables and broth.

Yield: 10 servings
Calories: 295
Fat: 10g
Fiber: 2g

Smoked Turkey and Middle Eastern Couscous Salad with Artichokes and Lemon-Chive Vinaigrette

Smoked Turkey and Middle Eastern Couscous Salad with Artichokes and Lemon-Chive Vinaigrette

For the vinaigrette:
1/4 C. lemon juice
5 T. olive oil
salt to taste
freshly ground black pepper
4 T. chopped chives

For the salad:
1 1/2 C. raw Middle Eastern couscous (toasted Israeli couscous)
4 T. olive oil
1 red onion, thinly sliced
1 T. balsamic vinegar
Freshly ground black pepper
1 red pepper, sliced into thin strips
1 C. cherry tomatoes, halved
1 C. canned artichokes, drained and cut into wedges
1 cucumber, peeled and diced
1 C. chopped scallions
1 1/2 lb. smoked turkey breast, sliced into thin strips
Salt to taste

In a mixing bowl, whisk the lemon juice and olive oil together. Season with salt and pepper. (This can be done ahead and kept in the refrigerator for 1 day.) Add the chives. Rinse the couscous in a sieve under cold water until the water runs clear. Add the couscous to 3 C. boiling salted water. Simmer over medium heat, stirring occasionally, until al dente, about 12 to 15 minutes. (Check the package directions for more exact cooking times.) Cover, remove from the heat and let stand 10 minutes. All the liquid should now be absorbed. Return the couscous to the sieve and rinse under cold water for about 3 minutes, until cool. Drain and place in a large bowl. Toss the couscous with 1 T. olive oil. Toss the onion with the remaining T. olive oil and the balsamic vinegar and season heavily with pepper. Spread the onion slices evenly on a baking sheet and roast at 375° F until softened and caramel-colored, about 15 to 20 minutes. Toss the couscous with the onion, red pepper, cherry tomatoes, artichokes, cucumber, scallions, turkey and lemon-chive vinaigrette. Season with salt and pepper, and chill in the refrigerator until ready to serve. If the salad is too dry, spritz it with lemon juice and olive oil.

Yield: 8 servings
Calories: 433
Fat: 22g
Fiber: 4g

Roasted-Beet Salad

Roasted-Beet Salad

8 beets (about 2 lb.)
5 T. rice vinegar, divided
1/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
8 C. gourmet salad greens (about 8 oz.)
2 tsp. olive oil
1 (1/8-inch-thick) slice red onion, separated into rings

Preheat oven to 375°. Trim off beet stems and roots. Wrap each beet in foil; bake at 375° for 45 minutes or until tender. Cool beets to room temperature; peel and cut into 1/4-inch-thick slices. Combine beets, 4 T. vinegar, 1/8 tsp. salt, and 1/8 tsp. pepper in a bowl; toss well. Combine 1 T. vinegar, 1/8 tsp. salt, 1/8 tsp. pepper, salad greens, and oil in a large bowl; toss well. Place 2 C. salad greens mixture on each of 4 plates; top with beets and onion rings.

Yield: 4 servings
Calories: 107
Fat: 2.7g
Fiber: 3.2g

Sloppy Joe Tater Tot Casserole

Sloppy Joe Tater Tot Casserole

Sloppy Joe Tater Tot Casserole

 

2 pounds ground beef

15 ounce can Manwich Sloppy Joe Sauce

2 C. shredded cheddar cheese

32 ounce bag frozen tater tots

 

Heat oven to 400-degrees and grease a 9-inch by 13-inch casserole dish. Cook ground meat and drain grease. Add the sloppy joe sauce to the meat and mix. Next, add one C. of shredded cheese to the meat and mix. Spread the beef mixture into the casserole dish and sprinkle the remainder of the shredded cheese on top. Cover with tater tots and bake for 45 minutes or until golden brown. Optional: Broil for three to four minutes to get the tater tots crispy. Or add a bit of cheese on top for the last couple minutes to melt.  Top with pickles if desired.

Barbecued-Chicken Potpie

Barbecued-Chicken Potpie

1 tsp. margarine or butter
Cooking spray
2 C. chopped onion
1/2 C. chopped green bell pepper
1/3 C. diced, seeded poblano chile or 1 (4.5-oz.) can chopped green chiles, drained
1 small garlic clove, minced
1 1/2 tsp. cumin seeds
1 tsp. ground coriander
1/4 C. cider vinegar
4 C. shredded cooked chicken breast (about 1 1/2 lb.)
2 T. brown sugar
1 oz. unsweetened chocolate, grated
1 (12-oz.) bottle chili sauce
1 (10 1/2-oz.) can low-salt chicken broth
1 (11.5-oz.) can refrigerated corn bread twists

Preheat oven to 375�. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and saut� 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7-inch baking dish coated with cooking spray. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375� for 25 minutes or until golden brown; let stand 15 minutes before serving.

Yield: 8 servings
Calories: 394
Fat: 12g
Fiber: 1.7g

Ginger Dressing

Ginger Dressing

Ginger Dressing

 

The open-air Tahitian Terrace sat adjacent to Walt Disney’s Enchanted Tiki Room in Disneyland, on the riverbanks of the Jungle Cruise: this sweet dressing was a notable highlight from its menu. The fresh, peppery ginger adds a nice kick, balancing a dressing that complements any greens.

 

7 tablespoons red wine vinegar

5 tablespoons vegetable oil

3 tablespoons minced fresh ginger

1 teaspoon garlic salt

1/2 crushed pineapple

3 tablespoons sugar

 

Combine vinegar, oil, and ginger in a blender and blend on high for 15 seconds. Add remaining ingredients and blend another 15 seconds. Refrigerate until ready to use.

Chicken Breast Roulades with Herbs and Baby Vegetables

Chicken Breast Roulades with Herbs and Baby Vegetables

2 tsp. olive oil
4 C. torn spinach
2 garlic cloves, minced
4 (4-oz.) skinned, boned chicken breast halves
1/2 tsp. pepper
1/4 tsp. salt
4 (3 x 1-inch) strips bottled roasted red bell pepper
3 C. low-salt chicken broth
1 C. dry white wine
1/4 tsp. salt
1/4 tsp. black peppercorns
3 bay leaves
3 basil sprigs
3 thyme sprigs
2 tarragon sprigs
20 trimmed baby carrots
12 trimmed Brussels sprouts
8 small boiling onions
4 small red potatoes, each cut into 4 slices
1/2 C. chopped fresh flat-leaf parsley

Heat oil in a large Dutch oven over medium heat. Add spinach and garlic; sauté 1 minute or until spinach begins to wilt. Remove from heat; set aside.
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle 1/2 tsp. pepper and 1/4 tsp. salt over chicken. Spoon spinach mixture evenly down center of each breast half, leaving a 1/2-inch border. Arrange bell pepper strips crosswise over spinach, and roll up each breast half jelly-roll fashion. Tuck in ends of chicken, and secure each roll with wooden picks; set aside. Combine broth and next 7 ingredients (broth through tarragon) in pan; bring to a simmer, and cook 5 minutes. Add chicken rolls, carrots, Brussels sprouts, onions, and potatoes; simmer 20 minutes or until chicken is done and vegetables are tender. Discard peppercorns, bay leaves, and herb sprigs. Remove wooden picks from chicken rolls, and thinly slice each roll. Arrange 1 sliced chicken roll, 5 carrots, 3 Brussels sprouts, 2 onions, and 4 potato slices in each of 4 large shallow bowls. Ladle 1/2 C. cooking liquid into each bowl, and sprinkle each with 2 T. parsley.

Yield: 4 servings
Calories: 407
Fat: 5.8g
Fiber: 12.5

Field Salad with Tangerines, Roasted Beets, and Feta

Field Salad with Tangerines, Roasted Beets, and Feta

2 beets (about 1/2 lb.)
1/2 tsp. grated tangerine rind
6 C. gourmet salad greens
1 C. tangerine sections (about 3 tangerines)
1/4 C. (1 oz.) crumbled feta or blue cheese
1/4 C. fresh tangerine juice
1/4 tsp. black pepper
1 T. fresh lemon juice
2 tsp. extra-virgin olive oil
1/8 tsp. salt
1/8 tsp. Dijon mustard

Preheat oven to 425°. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425° for 45 minutes or until tender. Cool slightly. Peel beets; cut each into 8 wedges. Combine rind, greens, tangerine sections, and feta in a large bowl. Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates; top with beets.

Yield: 4 servings
Serving size: 1 1/2 C. salad and 4 beet wedges

Calories: 120
Fat: 4.2g
Fiber: 3.3g

Cheater’s Olive Bread

Cheater’s Olive Bread

1 (1-lb.) loaf frozen white bread dough
1/2 C. chopped pitted kalamata olives
1 1/2 tsp. dried rosemary
Cooking spray
1 large egg white, lightly beaten

Thaw dough in refrigerator for 12 hours. Sprinkle olives and rosemary over dough; gently knead on a lightly floured surface 4 or 5 times or just until olives are incorporated into dough. Cover dough; let rest 10 minutes. Roll dough into a 10 x 8-inch rectangle. Beginning with long side, roll up jelly-roll fashion; pinch seam to seal. Place roll, seam side down, on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Preheat oven to 375°. Uncover dough; cut several 2-inch diagonal slits into top of dough using a sharp knife. Brush dough with egg white. Bake at 375° for 40 minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack.

Yield: 1 loaf, 12 servings
Calories: 96
Fat: 1.9g
Fiber: 0.2g

Steak with Potato-Parsnip Mash

Steak with Potato-Parsnip Mash

Steak with Potato-Parsnip Mash1 pound Yukon gold potatoes, cut into 2-inch pieces
1/2 pound parsnips (about 2 medium), cut into 1-inch pieces
kosher salt and black pepper
1/2 C. whole milk
2 T. butter
2 scallions, thinly sliced
1 T. olive oil
1 1/2 pounds sirloin steak (1 inch thick)

Place the potatoes and parsnips in a large pot. Cover with cold water and bring to a boil. Add 2 tsp. salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return to the pot. Mash with the milk, butter, scallions, 1⁄2 tsp. salt, and 1⁄4 tsp. pepper. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with 1⁄2 tsp. each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest before slicing. Serve with the potato-parsnip mash.

Quince-Glazed Cornish Hens

Quince-Glazed Cornish Hens

3 (1 1/4-lb.) Cornish hens
1/2 tsp. salt
1/4 tsp. pepper
Cooking spray
1/2 C. Ruby Quince Marmalade
2 T. lemon juice
Rosemary sprigs (optional)

Preheat oven to 400°. Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Remove skin, and trim excess fat. Working with 1 hen at a time, tie ends of legs together with cord. Lift wing tips up and over back; tuck under hen. Combine salt and pepper; sprinkle over hens. Place hens on a broiler pan coated with cooking spray; bake for 45 minutes. Combine marmalade and lemon juice in a small saucepan; cook over medium heat 3 minutes. Place marmalade mixture in a blender; process until smooth. Brush hens with marmalade mixture. Bake an additional 15 minutes or until juices run clear, basting occasionally with marmalade mixture. Remove cord; split hens in half lengthwise. Garnish with rosemary sprigs, if desired.

Yield: 6 servings
Calories: 186
Fat: 3.8g
Fiber: 0.3g