Quik Carrot-Raisin Slaw

Quik Carrot-Raisin Slaw

1/2 teaspoon kosher salt
2 tablespoons red wine vinegar
1/4 cup fresh lemon juice
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1 (10-ounce) bag pre-grated carrots (grate your own)
1/2 cup loosely packed, chopped fresh cilantro
1/2 cup plumped raisins or currants

In a large non-reactive bowl, whisk together salt, red wine vinegar, lemon juice, paprika, cumin, cayenne, and olive oil. Add carrots and stir until completely coated. Add raisins and cilantro and stir once more.

Yield: 4 servings
Calories: 142
Fat: 7.2g
Fiber: 3g

Grilled Artichokes

Grilled Artichokes

6 medium artichokes
1 lemon, sliced
1 to 2 cloves garlic
1/4 C. olive oil
1/3 C. lemon juice or balsamic vinegar
2 cloves garlic, minced
1 T. minced fresh rosemary, mint, basil or tarragon
1/8 tsp. each salt and pepper

Rinse artichokes in cold water. With a sharp knife, cut off the top 1/3 of artichoke. Cut off just the base of the stem, leaving most of the stem in place. Turn artichokes stem side up and cut in half lengthwise starting at the stem. With spoon or knife, scrape out the fuzzy choke in the center and discard. In saucepot heat 3 inches of water to boiling. Add artichokes, lemon slices, garlic cloves. Return to boil, then reduce to simmer. Cover, simmer until artichokes are just tender when base is pierced with a fork, 15 minutes to 20 minutes, depending on size. Drain well. Combine all remaining ingredients in 9x13x2-inch glass baking dish. Add drained artichokes, cut side down. Cover and refrigerate until ready to grill. (Can be done a day ahead.) To grill: Lift artichokes from marinade, reserving marinade, and place on grill over hot coals, cut side up. Cook until deep golden brown, about 10 minutes. Brush with marinade, then turn and cook until cut side is golden brown, about 10 minutes longer. Brush with marinade. Serve hot or at room temperature.

Yield: 6 servings
Calories: 173
Fat: 9g
Fiber: 10g

Hot Crab Dip

Hot Crab Dip

Nonstick spray coating
1 C. chopped fresh mushrooms
1/2 C. Florida Orange Juice
1/4 C. lemon juice
1 14-ounce can artichoke hearts, well-drained and chopped
2/3 C. fat-free mayonnaise dressing
1/3 C. sliced green onions
1/3 C. grated Parmesan cheese
1/4 C. diced pimiento
1 6-ounce can lump crabmeat, drained, flaked, and cartilage removed

Spray an unheated medium saucepan with nonstick coating. Heat over medium-highheat. Add mushrooms; cook and stir until tender. Remove from heat. Add orange and lemon juice, artichokes, mayonnaise dressing, onions, cheese, and pimiento.Gently fold in crabmeat. Transfer to a 1-quart casserole. Bake, uncovered, in a 400 oven for 20 to 25 minutes or until bubbly. Cool 5 minutes. Stir before serving. Serve warm with pita chips, vegetable dippers, or assorted crackers. Makes about 3-1/2 C..

Yield: 12 servings
Calories: 55
Fat: 1g
FIber: 1g

Veal Stew with Tomatoes, Artichokes and Saffron

Veal Stew with Tomatoes, Artichokes and Saffron

1 tsp. vegetable oil
4 medium onions, chopped
1/2 medium red or yellow bell pepper, diced
2 large garlic cloves, minced
15 ounces boneless lean loin of veal, cut into 2″ cubes
1 C. canned whole Italian tomatoes (no salt added), chopped (reserve juice)
4 fluid ounces (1/2 C.) dry white wine
1/4 C. low-sodium chicken broth
1/2 tsp. dried rosemary leaves, crumbled
1/4 tsp. freshly ground black pepper
Pinch saffron threads, dissolved in 1 T. hot water
One 10-ounce package thawed frozen artichoke hearts
2 T. minced fresh flat-leaf parsley, to garnish

In large nonstick skillet, heat 1/2 tsp. of the oil; add onions and bell pepper. Cook over medium heat, stirring frequently, 6-7 minutes, until onions are lightly browned. Add garlic; cook, stirring frequently, 2 minutes. Remove vegetable mixture from skillet; set aside. In same skillet, heat remaining 1/2 tsp. oil; add veal. Cook over medium heat, stirring frequently, 8-10 minutes, until veal is browned on all sides and cooked through. Add tomatoes with juice, wine, broth, rosemary, black pepper, saffron and reserved vegetable mixture; cook, scraping up browned bits from bottom of skillet, 5 minutes, until heated through and well combined. Reduce heat to low; simmer, covered, stirring occasionally, 1-1 1/2 hours, until veal is tender. Add artichoke hearts to veal mixture; simmer, covered, 30 minutes, until artichoke hearts are cooked through and veal is very tender. Divide evenly among 4 bowls, sprinkle with parsley and serve.

Yield: 4 servings
Calories: 234
Fat: 5g
Fiber: 5g

Sautéed Baby Artichokes

Sautéed Baby Artichokes

12 baby artichokes, trimmed and sliced in halves or quarters (pre-boiled 10m if you like, makes tender leaves)
4 T. olive oil
2 garlic cloves, sliced
5 tsp. lemon juice
1 tsp. grated zest
Salt and pepper to taste

Heat oil in skillet. Sauté garlic for 1 minute. Add artichokes, turning and stirring, for 10 minutes. Add remaining ingredients and serve.

Alternative Recipe:
Marinate sliced artichokes in the ingredients, covered for a couple hours at room temp, then grill or sauté, and serve. This adds a bit more depth to the flavor.

Yield: 3 servings
Serving Size: 4 baby artichokes with 1/4 of dressing

Calories: 125
Fat: 14g
Fiber: 6g

Penne with Tomatoes and Artichoke Hearts

Penne with Tomatoes and Artichoke Hearts

2 C. thawed frozen artichoke hearts
6 ounces penne or ziti pasta
1 T. + 1 tsp. olive oil
6 large or 12 small ripe plum tomatoes, chopped
1/4 C. + 1 T. chopped fresh Italian parsley
1 T. chopped fresh oregano (or 1 tsp. dried)
1 garlic clove, finely chopped
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

In medium saucepan, bring 2″ water to a boil. Arrange artichokes on steamer rack; place in saucepan; cover and steam 8-10 minutes, until tender. Cut each into quarters; set aside and keep warm. In large pot of boiling water cook pasta until tender, 13 minutes, or according to package instructions. Meanwhile, to prepare sauce, place medium nonstick skillet over medium-high heat 30 seconds; add oil and heat 30 seconds more. Add tomatoes, 1/4 C. of the parsley, the oregano, garlic, salt and pepper. Reduce heat to medium; cook, stirring frequently, until thickened, 10 minutes. Drain pasta; place in serving bowl. Add artichokes and sauce to pasta; toss lightly. Divide evenly among 4 plates; garnish with remaining parsley and serve.

Yield: 6 servings
Calories: 250
Fat: 6g
Fiber: 6g

Cheese & Herb Mashed Potatoes

Cheese & Herb Mashed Potatoes

4 medium potatoes, peeled and quartered
2 T. milk
1/4 tsp. salt
1/2 cup grated Cheddar cheese
1 T. chopped dill weed
1 T. chopped chives or finely chopped green onion

Boil potatoes in lightly salted water to cover. Bring to a boil over high heat. Reduce heat to a simmer; cover. Cook 15 minutes, or until done. Drain. Add milk, salt and cheese. Mash until smooth. Stir in dill weed and chives. Variations: Different varieties of potatoes have different flavors. Try Yukon Gold potatoes for a real treat, they have a lovely golden color and a rich buttery flavor. Mashed with chicken broth and chopped fresh herbs (try basil, chives oregano, savory, etc.) and a generous sprinkle of salt and freshly ground pepper, they are a low-fat taste treat.

Yields: 4 Servings
Serving Size: 3/4 cup

Calories: 119
Fat: 3.3g
Fiber: 1.7g

Hot Mint & Lemon Drink

Hot Mint & Lemon Drink

1 lemon
1/4 C. mint leaves
4 C. boiling water

Carefully remove rind from lemon and place with the mint into the boiling water. Cover and steep for 5 minutes. Strain mixture and serve immediately.

Yield: 4 servings
Calories: 0
Fat: 0g
FIber: 0g

Fish With Artichoke Sauce

Fish With Artichoke Sauce

4 fish fillets (abt 6 oz ea), such as snapper or sea bass
4 T. virgin olive oil, divided
1/2 small onion, sliced
1 package frozen artichokes – (10 oz), thawed
2 small tomatoes, seeded, diced
1 T. fresh lemon juice
1/2 tsp. salt
1/4 tsp. freshly-ground black pepper
2 T. fresh chopped parsley

Sprinkle fish with salt and refrigerate until needed. Heat 2 T.olive oil over medium heat in a large (12-inch) skillet with a lid. Add onions and artichokes; cook 8 minutes until onions are soft and translucent. Add tomatoes, lemon juice, salt and pepper. Transfer to a saucepan and keep warm. Wipe out skillet and return to a medium-high flame. Add remaining 2 T. olive oil, and heat until very hot. Add fillets in a single layer and cook 2 to 3 minutes without shaking the pan, until golden on the bottom. Flip fillets with a spatula. Top with artichoke mixture, reduce heat to low, cover and cook 3 to 5 minutes more. Sprinkle with parsley before serving. Oven Variation: Arrange fish in a greased baking dish, top with artichoke mixture, cover and bake at 400 degrees for 8 minutes until fish is cooked through.

Yield: 4 servings
Calories: 138
Fat: 14g
Fiber:4g

Artichokes Braised With Saffron, Black Olives and Almonds

Artichokes Braised With Saffron, Black Olives and Almonds

Artichokes Braised With Saffron, Black Olives and Almonds1 3/4 pounds medium or 2 1/4 pounds baby artichokes
1 T. minced garlic
Dash red pepper flakes
Dash saffron
1/2 tsp. orange zest
1/2 tsp. salt
1/4 C. olive oil
1/2 C. water
1 T. orange juice
2 T. chopped black olives
1 T. slivered almonds
1 T. minced parsley

Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration. Drain. Cook the artichokes, garlic, red pepper flakes, saffron, orange zest, salt, olive oil and water over medium heat in a large, covered skillet until the artichokes are tender, about 15 minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more water to keep the bottom covered. Then the artichokes are easily pierced with a knife, remove the lid and raise the heat to high. Cook, stirring until only a thin coating of liquid remains on the bottom of the pan, about 3 minutes. Add the orange juice, olives, almonds and parsley, and cook, stirring, just until they are heated through. Serve warm.

Yield: 4 servings
Calories: 177
Fat: 15g
Fiber: 4g

Lemon Angel Cake

Lemon Angel Cake

1 C. cake flour
1 1/2 C. superfine granulated sugar
1 1/4 C. egg whites (about 10 large egg whites), at room temperature
1 1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. grated lemon zest
Cooking Instructions

Preheat the oven to 350°F. Sift the flour twice with 1/2 C. of the sugar. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 T. at a time, beating after each addition. Stir in the vanilla, and add lemon zest. Fold the flour and sugar mixture into the egg whites, 1/4 C. at a time, until just incorporated. Put the batter in an ungreased 10” tube pan and bake until the cake is a light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.

Yield: 14 servings
Calories: 128
Fat: 0g
Fiber: 0g

Frittata Primavera

Frittata Primavera

3 tsp. olive oil
1/4 C. chopped onion
1 clove garlic, finely chopped
1/2 C. fresh asparagus pieces
1/2 C. canned or frozen artichoke hearts, chopped
1/2 C. sugar snap peas, strings pulled and cut in 1/2-inch pieces
1/4 tsp. dried basil
pepper
salt
3/4 C. egg substitute or 3 eggs
1 T. plain low-fat yogurt
1 T. grated Parmesan cheese

Heat 1 tsp. of the oil in a skillet and cook the onion 2 or 3 minutes or until soft. Add the garlic and cook 1 minute more. Stir in the asparagus, artichoke hearts, peas, basil, and pepper, and cook, stirring occasionally until tender but still slightly crisp, 3 to 5 minutes. Set aside. Preheat the broiler. Beat the egg substitute or eggs with the yogurt and another pinch of pepper. Heat the remaining oil in a heavy bottom skillet. Pour in the egg mixture and cook until just set on the bottom but still wet on the top, 1 minute. Scatter the vegetables over the top and set in the oven to finish cooking, 2 minutes. Dust the top with the Parmesan cheese, cut into wedges and serve.

Yield: 2 servings
Calories: 126
Fat: 3g
Fiber: 2g

Roast Pineapple a Poivre

Roast Pineapple a Poivre

1 fresh pineapple, peeled, halved, cored and cut into 1/4” slices
freshly ground black pepper

Generously spray a large ovenproof skillet with a non-stick cooking spray. Add the pineapple slices in one layer and cook over medium heat until the fruit renders its juices and begins to sizzle. Turn the pineapple over and cook for another 3 minutes. You may have to do this step in two batches. Sprinkle the fruit with pepper and place under the broiler for about 30 seconds just to brown
the edges.

Serving Size: 4 slices of pineapple
Calories: 39
Fat: 0g
Fiber: 1g

Steamed Artichokes

Steamed Artichokes

4 large artichokes
1 lemon, cut into quarters
Cooking Instructions

Slice about 1” from the artichoke tops and trim the stems. Remove the outer leaves and trim any hard, spiky points with scissors. Put about 2 inches of water in a large pot and insert a rack or steam basket into the pot.
Bring the water to a boil. Meanwhile, prepare an ice bath. Place the artichokes on the rack and steam uncovered, until the bottom is tender and the outer leaves can be pulled off easily, about 25 to 30 minutes. Remove the artichokes from the rack with a large spoon and plunge them into the ice bath. Drain and refrigerate until serving time. Place one whole artichoke on 4 chilled plates and serve with a lemon wedge over each artichoke.

Yield: 4 servings
Calories: 78
Fat: 0g
Fiber: 9g

Flavorful Tomato Bouillon

Flavorful Tomato Bouillon

46 ounces no-salt-added tomato juice
2 C. beef broth
2 bay leaves
6 whole cloves
3 T. minced dill weed
1/2 T. marjoram
1/2 T. sweet basil
1/2 T. oregano
1/2 tsp. sugar
1/2 tsp. freshly ground black pepper, (optional)
1 lemon, thinly sliced

Place all ingredients, except lemon, in the tomato juice and beef broth and let stand 1 hour to allow flavors to blend. Heat tomato-herb bouillon to boil. Reduce heat and simmer for 30 minutes. Remove bay leaves and whole cloves. Pour into serving bowls and top each with slice of lemon.

Yield: 6 Servings
Calories: 70
Fat: 1g
FIber: 1g

Grilled Spicy Chicken Breast Fillets

Grilled Spicy Chicken Breast Fillets

1 clove garlic, crushed
1 onion, finely chopped
2 T. finely chopped cilantro
3 T. lime juice
2 T. olive oil
1/2 tsp. chili powder
Freshly ground black pepper
32 ounces boneless chicken breasts, skinned

In a small bowl, combine first seven ingredients. Mix well. Set aside. Rinse chicken and pat dry. Place in a shallow glass dish. Add lime juice mixture and stir to coat chicken pieces thoroughly. Cover dish and refrigerate 2 to 3 hours. Stir several time while marinating to keep chicken well coated. On a preheated outdoor grill or broiler, cook marinated chicken, turning once, 6 to 7 minutes, or until done. Serve hot.

Yield: 8 Servings
Calories: 221
Fat: 11g
Fiber: 0g

Fillets of Sole with Fresh & Dried Tomato Coulis

Fillets of Sole with Fresh & Dried Tomato Coulis

1/3 C. (not oil-packed) sun-dried tomatoes
1 C. boiling water
2 tsp. olive oil
1 C. minced scallions
3 garlic cloves, minced
2 tsp. paprika
3/4 tsp. mild chili powder
2 C. chopped fresh tomatoes
1/4 C. chopped fresh basil
2 T. frozen orange juice concentrate, thawed
4 sole fillets (1-1/2 pounds total)
1/2 tsp. salt
1/4 tsp. pepper
3 T. grated Parmesan cheese

Preheat oven to 400°F. Spray a 7- x 11-inch baking dish with nonstick cooking spray. In a small bowl, combine sun-dried tomatoes and boiling water and let stand until softened, about 10 minutes. When softened, drain and coarsely chop tomatoes. In a small nonstick skillet, heat oil over medium heat. Add scallions and garlic, and cook until scallions are softened, about two minutes. Stir in 1 tsp. of paprika and the chili powder, and cook until fragrant, about one minute. In a medium bowl, combine chopped sun-dried tomatoes, half of scallion mixture, fresh tomatoes, 2 T. of basil and the orange juice concentrate. Set aside. Lay sole on a work surface, skinned-side up. Sprinkle with salt and pepper. Then top with remaining scallion mixture and 2 T. basil. Fold sole over filling and place in prepared baking dish in a single layer. Sprinkle remaining 1 tsp. paprika and Parmesan on top of fish and bake until fish just flakes when tested with a fork, about seven minutes. To serve, spoon tomato coulis onto serving plates and top with fish.

Yield: 4 servings
Calories: 263
Fat: 6.4g
Fiber: 3.2g

Spa Virgin Bloody Mary

Spa Virgin Bloody Mary

1 C. low-sodium vegetable juice cocktail
2 T. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. prepared horseradish
1/4 tsp. Tabasco sauce, or to taste
2 celery ribs with leaves
freshly ground pepper

Fill tall glasses with ice. Combine remaining ingredients except celery and pepper. Pour over the ice. Garnish with the celery and sprinkle generously with pepper. Serve at once.

Yield: 2 servings
Calories: 35
Fat: 0g
Fiber: 3g

My Gram’s Baked Beans

My Gram’s Baked Beans

I miss my Gram so much. These were her baked beans, trotted out most holidays. The calories are slightly estimated high, because I don’t know exactly how much calories and fat come off the hambone, ham hock, or bacon. It depends on what you use and since you don’t EAT the meat, it just flavors, I wasn’t sure what to count. I made my best guess. To be authenic, this needs to be cooked and served in a deep ceramic type brown container. 😉

1 1/2 C. dried Small White Beans (Navy Beans)
Small Onion, diced
1 Heaping tsp. Mustard
1/2 C. Catsup
2-3 T. Molasses
2-3 T. Brown Sugar
Ham Bone, Ham Hock or Side of Bacon (not Sliced)

Soak beans overnight. Pour off water discarding any husks. The skins should peel when you blow on them. Put beans in deep (not flat) baking dish. Add water to 1 “ over beans. Add all ingredients except ham bone. Cook 1 hour. Add 1 tsp. salt (or to taste). Add ham bone and bake slowly all day at 250-325. Add water as needed so it doesn’t dry out and burn/stick.

Yield: 6 generous servings
Calories: 198
Fat: 2.5g
Fiber: 3.5g

Pork Rib Roast with Madeira Shiitake Sauce

Pork Rib Roast with Madeira Shiitake Sauce

6-rib pork rib roast (about 4 pounds), fat removed, bones Frenched and chine bone removed
1 teaspoon olive oil
2 large garlic cloves, sliced
sprigs of fresh rosemary
1/4 teaspoon allspice
freshly ground pepper

Madeira Shiitake Sauce: (makes about 3/4 cup)
butter-flavored cooking spray
1 large shallot, minced
2 large garlic cloves, minced
3 2 ounce box shiitake mushrooms, stems discarded, caps sliced
1 1/2 cups low-salt, low-fat canned chicken broth
1/2 cup Madeira, reserve 1 tablespoon
2 teaspoons Worcestershire sauce
1 teaspoon balsamic vinegar
freshly ground pepper

Preheat oven to 350°F. Place the roast in a roaster. Rub with oil. Make slits every 1 inch and stuff each with a slice of garlic and a small sprig of rosemary. Sprinkle with allspice and pepper. Insert a meat thermometer in the thickest part of the roast. Roast for 1 1/2 to 2 hours until the thermometer registers 160°F. Meanwhile, make the sauce: Coat a nonstick pot with cooking spray. Sauté the shallot and garlic until just softened. Add the mushrooms and sauté another two minutes over low heat. Add the broth, Madeira, and Worcestershire sauce. Simmer until the sauce reduces to 3/4 cup. Stir in the remaining tablespoon of wine and add the vinegar. Simmer for another minute and add the pepper. Set aside and keep warm. Remove the roast from oven and allow to rest, covered with foil, for 15 minutes. Slice between the bones to serve. Top each serving with some of the mushroom sauce.

Yield: 6 servings
Calorues: 347
Fat: 16g
Fiber: 1g

Sweet Potato Purée with Ginger

Sweet Potato Purée with Ginger

2 pounds sweet potatoes
2 inches fresh ginger, half of it sliced into thin slices, the remainder grated
Zest of 1 small orange
1 teaspoon margarine
Pepper

Peel the potatoes and cut into equal size pieces. Place in a pot and cover with water. Add the ginger slices and simmer until the potatoes are cooked through. Drain. Remove the ginger and discard.
Place the sweet potatoes in a food processor fitted with a metal blade with the remaining fresh ginger, orange zest, and margarine. Purée until very smooth. Add pepper to taste.

Yield: 6 servings
Calories: 159
Fat: 1g
Fiber: 5g

Teriyaki Sesame Chicken Skewers

Teriyaki Sesame Chicken Skewers

24 (8-inch) bamboo skewers
Marinade:
15 ounces teriyaki sauce (no more than 2 grams sugar per serving)
6 T. sesame oil
1/4 tsp. minced garlic
1 lemon, juiced
1 T. sugar substitute (recommended: Splenda)

2 pounds boneless, skinless chicken thighs
1 T. sesame seeds, toasted

Soak bamboo skewers in water for 1 hour to keep from burning later. Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour. Preheat oven to 375 degrees F. Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.

Servings: 24
Calories: 57
Fat: 2g
Fiber: 0g

Brussels Sprouts with Shallots and Walnuts

Brussels Sprouts with Shallots and Walnuts

1 pound fresh Brussels sprouts
low-fat, low-salt chicken stock
2 shallots, sliced thin
1/2 teaspoon olive oil
1/4 cup toasted walnuts

Trim the Brussels sprouts, pulling off any yellowed or withered leaves. Cut an X in the stem of each sprout. Place in a pot and just cover with chicken broth. Simmer until just done, about 7 minutes. Remove sprouts from the broth. Simmer the broth until you have 2 tablespoons left. In a non-stick pan, sauté the shallots in olive oil until wilted. Place the sprouts in the pan and add the reduced broth. Set aside until ready to serve. To serve, reheat and garnish with toasted walnuts.

Yield: 6 servings
Calories: 62
Fat: 3g
Fiber: 3g

Edamole Dip

Edamole Dip

1/2 C. peeled edamame, fresh or frozen
1/2 C. broccoli stalks, peeled
1 avocado, peeled
1 scallion, sliced
1/2 red onion, diced
1 clove fresh garlic, minced
1/2 jalapeno, minced
1 lime, juiced
1 tomato, diced
2 T. cilantro, chopped
Sea salt

In a saucepan, heat 2 C. of water and bring to a boil. Add the peeled edamame and simmer for 2 minutes or until soft. Drain the beans and set aside to cool. Repeat with the broccoli spears. Blanch in rolling boiling water 30 seconds to 1 minute. Drain and set aside. Peel and pit the avocado and place in the bowl and moosh. In a food processor place the edamame and broccoli and pulse on and off until well pureed. Transfer the pureed broccoli mix to the avocado bowl and combine with the remaining ingredients. Season to taste and start dipping!

Yield: 2 1/2 cups
Serving Size: 1/4 cup

Calories: 13
Fat: 1g
Fiber: 0g

Eggplant and Onion Soup with Fresh Thyme

Eggplant and Onion Soup with Fresh Thyme

2 medium eggplants, cut in 1/2 lengthwise
1 tsp. olive oil
l large onion, peeled and thinly sliced
2 T. water
1 T. chopped fresh thyme leaves
4 C. chicken or vegetable stock

Preheat oven to 350 degrees F.
Lightly brush eggplant halves with oil. Place cut side down on a cookie sheet and bake for 50 to 60 minutes or until flesh feels soft. Allow to cool. When the eggplant has cooled, scoop out flesh, chop coarsely and set aside. Meanwhile, place onion slices in skillet with water, cover and cook over low heat until soft, about 10 minutes. Combine with eggplant, thyme and stock in a 2 quart saucepan. Simmer for 15 minutes. Ladle into soup bowls.

Yield: 4 servings
Calories: 102
Fat: 2.6g
Fiber: 7g

High Protein Chocolate Black Bean Torte

High Protein Chocolate Black Bean Torte

1 can (15 oz) black soy beans
4 egg equivalents, 8 oz Egg Beaters® or similar substitute
1 1/2 cups sugar or replace 3/4 cup sugar with 3/4 cup Splenda®
1/2 tsp. baking power
1 tsp. pure vanilla extract
3/4 cup unsweetened cocoa

Optional:
10 small peppermint patties or four jumbo patties plus 1 T. fat free milk
Mint leaves for garnish

Preheat oven to 350 degrees. Drain and rinse beans and then place in a food processor and puree until smooth. With the processor running, pour in the eggs. The fiber in the bean will not blend, so texture will not be entirely smooth. This is normal. Add sugar, baking powder, vanilla and cocoa. Blend to combine ingredients. Coat a 9″ non-stick cake pan with vegetable spray. Pour in batter. Bake on center rack for 40 minutes or until a toothpick inserted into the center comes out dry. The surface should be firm yet spongy. Remove from oven and cool for 15 minutes. Remove cake from pan. Bring torte to room temperature. The torte tastes best cooled. It is more moist and dense the next day. If using opional glaze, melt the peppermint patties in a double boiler whisking with 1 T fat free milk. Drizzle the chocolate mint sauce over the torte. Garnish with a mint leaf. Sauce not included in nutritional information.

Yield: 8 servings
Calories: 243
Fat: 3.4g
Fiber: 4.6g

w/ partial Splenda
Calories: 170
Fat: 3.4g
Fiber: 4.6g

Tomato-Garlic Soup with Pasta Shells & Fresh Mozzarella

Tomato-Garlic Soup with Pasta Shells & Fresh Mozzarella

1 T. plus 1 tsp. olive oil
1 C. finely chopped carrot
1/2 C. diced celery
1/4 C. chopped shallots or onion
6 garlic cloves–2 minced and 4 thinly sliced
1/2 tsp. dried basil
1/2 tsp. sugar
1 can (28 ounces) tomatoes in puree
3/4 tsp. pepper
1/2 tsp. salt
4 ounces small rice pasta shells
3 ounces part-skim mozzarella cheese, cut into small cubes

In large nonstick saucepan, warm 1 T. of oil over medium heat. Add carrot, celery, shallots and minced garlic, and sauté until vegetables are tender, about 8 minutes. Stir in basil and sugar. Add tomatoes, water, pepper, and salt, and break up tomatoes with a spoon. Bring to a boil over high heat. Reduce heat to low, cover and simmer 30 minutes to blend flavors. Return soup to a boil over medium-high heat. Stir in pasta shells, pepper and salt. Reduce heat to medium and cook until pasta is tender, about 10 minutes. Meanwhile, in a small nonstick skillet, warm remaining 1 tsp. oil over medium-high heat. Add sliced garlic and sauté just until garlic begins to turn brown, about 1 minute. Immediately scrape garlic and oil into a small heatproof bowl to stop cooking. To serve, divide mozzarella cubes among 4 soup bowls. Ladle hot soup over cheese, sprinkle each soup with some of browned garlic and serve.

Yield: 4 servings
Calories: 268
Fat: 8.5g
Fiber: 3.9g

Zucchini Alla Romana

Zucchini Alla Romana

2 cloves garlic
2 tsp. olive oil
4 C. sliced zucchini (4 to 5 small)
1 tsp. dried mint or basil, crushed, or 1 T. snipped fresh mint or basil
1/4 tsp. salt
1/8 tsp. pepper
2 T. finely shredded Parmesan or Romano cheese

In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet. Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using). Makes 6 servings.

Yield: 6 servings
Calories: 35
Fat: 2g
Fiber: 1g

Tomato-Carrot Soup

Tomato-Carrot Soup

1 T. olive oil
6 scallions, thinly sliced (1 cup)
1 large clove garlic, minced
3 C. canned tomatoes, coarsely chopped with their juice
1 cup carrot juice
3/4 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground ginger
1/4 tsp. pepper
1/2 cup evaporated milk (using evaporated skim milk might also work and cut some fat and calories, but I haven’t figured the alternate yet since I haven’t tried it)

In medium saucepan, heat oil over low heat. Add scallions and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add tomatoes and their juice, cook for 5 minutes, stirring occasionally until lightly thickened. Stir in carrot juice, salt, cumin, ginger, and pepper. Simmer, uncovered, for 5 minutes or until flavors have blended. Stir in evaporated milk and cook just until heated through about 1 minute longer; do not boil.

Yield: 4 servings
Calories: 106
Fat: 6g
Fiber: 1.2g

Sweet & Sour Seafood Soup

Sweet & Sour Seafood Soup

2 tsp. olive oil
8 ounces fresh shiitake mushrooms, stems trimmed and caps thinly sliced
4 cloves garlic, minced
2 T. grated fresh ginger
8 ounces bottled clam juice
1/4 tsp. crushed red pepper flakes
1/4 tsp. salt
1 red bell pepper, diced
1 carrot, thinly sliced
5 scallions, thinly sliced
2 T. reduced-sodium soy sauce
1 T. cider vinegar
2 tsp. dark sesame oil
6 ounce skinless, boneless cod fillet, in large chunks
2 C. watercress
6 ounces medium shrimp, shelled, deveined, and halved horizontally

In large saucepan, heat oil over medium heat. Add mushrooms and cook 4 minutes, stirring frequently, until tender. Add garlic and ginger and cook 2 minutes, until garlic is tender. Stir in clam juice, red pepper flakes, salt, and 2 C. of water and bring to a boil. Add bell pepper, carrot, scallions, soy sauce, vinegar, and sesame oil and boil 3 minutes. Add cod and cook 2 minutes. Add watercress and shrimp and cook 3 to 4 minutes, or until cod and shrimp are cooked through.

Nutritional Information
Yield: 4 servings
Calories: 185
Fat: 6g
Fiber: 2g

Beef & Barley Soup

Beef & Barley Soup

2 tsp. olive oil
1 T. plus 3 C. water
2 large onions, coarsely chopped
5 cloves garlic, minced
2 carrots, thinly sliced
2 large parsnips, thinly sliced
1/2 cup pearl barley
2 C. reduced-sodium chicken or beef broth
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
6 ounces beef bottom round, cut into 1/2-inch chunks
2 tsp. grated lemon zest
1 T. fresh lemon juice

In a nonstick Dutch oven, heat the oil and 1 T. of the water over medium heat. Add the onions and garlic, and cook, stirring occasionally, until the onions have softened, about 7 minutes. Add the carrots, parsnips, and barley, stirring to coat. Stir in the broth, remaining 3 C. water, the oregano, salt, and pepper, and increase the heat to high. Bring to a boil, reduce to a simmer, cover, and cook until the barley and vegetables are tender, about 30 minutes.. Stir in the beef, cover again, and simmer until the beef is cooked through, about 5 minutes. Remove from the heat and stir in the lemon zest and juice.

Yield: 4 servings
Calories: 294
Fat: 5.4g
Fiber: 9.8g

Monterey Jack Mashed Potatoes

Monterey Jack Mashed Potatoes

2-1/2 pounds baking potatoes, peeled and thinly sliced
1/3 cup sun-dried tomatoes (not packed in oil), coarsely chopped
3 cloves garlic, peeled
3/4 teaspoon hot paprika
3/4 teaspoon salt
1-1/4 cups (5 ounces) reduced-fat shredded Monterey jack cheese (Or Pepper Jack)

In a large pot of boiling water, cook the potatoes, sun-dried tomatoes, and garlic until the potatoes are tender, about 15 minutes. Reserving 1/3 cup of the cooking liquid, drain and transfer the potatoes, sun-dried tomatoes, and garlic to a large bowl. Add the reserved cooking liquid, the paprika, and salt to the bowl. With a potato masher or fork, mash the potatoes until well combined but still a bit chunky.. Sprinkle the cheese on top and mash into the potatoes until melted, about 3 minutes.

Yield: 6 servings
Calories: 218
Fat: 4.5g
Fiber: 3g

SBD Grilled Steak with Grilled Tomato Relish

SBD Grilled Steak with Grilled Tomato Relish

2 (6oz.) Sirloin Steaks
2 medium pear-shaped Tomatoes, halved lengthwise
2 T. EE Olive Oil
1 Onion, chopped
1 clove Garlic, minced
1/4 C. chopped fresh Basil
Pinch Salt & Pepper

Place the steak on a lightly greased grill 4″ – 6″ above a solid bed of medium-hot coals. Cook, turning as needed, until evenly browned on the outside and a thermometer inserted int the center registers 145ºF (for medium-rare). Cut to test for doneness (about 15 minutes). Meanwhile, place the tomatoes on the grill, cut sides up, and brush them lightly with 1 tbsp of the oil. When the tomatoes are browned on the bottom (about 3 minutes), turn them over and continue to cook until soft when pressed (about 3 minutes more). While the tomatoes are grilling, combine the remaining 1 tbsp of oil, the onion, and garlic in a medium frying pan with a heatproof handle. Set the pan over the coals (or set on the stove over medium-high heat). Cook, stirring often, until the onion is limp and golden (about 10 minutes). Stir in the basil. When the tomatoes are soft, stir them into the onion mixture, then set the pan aside on a cooler area of the grill (or cover and keep warm on the stove). When the steak is done, place it on a board with a well (or on a platter). Spoon the tomato relish alongside the steak. Season with the salt and pepper and garnish with basil springs, if using. To serve, cut the meat into thin slices. Combine the accumulated meat juices with the tomato relish, if desired.

Yield: 2 servings
Calories: 366
Fat: 22g
Fiber: 3g

Pioneer Beans

Pioneer Beans

1 lb. ground beef
1/4 lb. sliced bacon, chopped
1 medium onion, chopped (1/2 C.)
1 15-oz. can red kidney beans, rinsed and drained
1 15-oz. can butter beans, rinsed and drained
1 15-oz. can pork and beans in tomato sauce
1 C. catsup
1/2 C. packed brown sugar
1/4 C. molasses
1 T. vinegar
1 T. prepared mustard

In a large skillet, cook the ground beef, chopped bacon, and onion until meat is no longer pink and the onion is tender. Drain off the fat. Stir in the drained kidney beans and butter beans, undrained pork and beans, catsup, brown sugar, molasses, vinegar, and mustard. Transfer the mixture to a 2- 2 1/2-quart casserole. Cover and bake in a 350�F oven for 30 minutes. Uncover casserole; bake for 30 minutes more.

Crockery cooker directions. Prepare beans as directed, except transfer meat and bean mixture to a 3 1/2to 4-quart electric crockery cooker. Cover and cook on low heat setting for 5 to 6 hours, or on high heat setting for 2 1/2 to 3 hours.

Yield: 12 servings
Calories: 256
Fat: 7g
Fiber: 4g

Cornish Game Hen with Raspberry Wine Sauce

Cornish Game Hen with Raspberry Wine Sauce

1 (1 1/2- to 1 3/4-pound) Cornish game hen, halved
1/2 tsp. dried tarragon
1/2 tsp. salt
1/2 tsp. black pepper
2 tsp. olive oil
2 shallots, chopped
2 C. canned low-salt chicken broth
1/3 C. dry red wine
2/3 C. frozen raspberries
1 T. granulated sugar
1/4 tsp. ground allspice
1/2 orange, sliced
2-3 thyme sprigs

Preheat oven to 400°F. Rinse hen thoroughly under cold running water. In small bowl, combine tarragon, salt and pepper. Rub hen with spice mixture. Spray large nonstick skillet with vegetable cooking spray. Heat oil over medium-high heat. Add hen halves, skin side down, and cook until brown, about 6 minutes per side. Transfer hen halves to shallow roasting pan. (Do not clean skillet!). Place in oven and roast until juices run clear when thigh is pierced, about 45 minutes, or until thermometer inserted in thickest part of thigh registers 175 to 180°F. Meanwhile, re-spray pan with cooking spray. To make the Raspberry Wine Sauce, add shallots and sauté over medium heat until soft, about 3 minutes. Add broth, wine, raspberries, sugar and allspice. Boil until sauce thickens enough to coat spoon, scraping up browned bits and crushing raspberries, about 10-15 minutes. Strain wine sauce into small bowl. Remove hen halves from oven and transfer to serving dish. Garnish with orange slices and thyme sprigs. Serve with Raspberry Wine sauce.

Yield: 2 servings
Calories: 298
Fat: 11g
Fiber: 2g

Watermelon Sorbet

Watermelon Sorbet

4 cups pitted watermelon chunks
1/4 cup superfine sugar (If superfine sugar is not available, process granulated sugar in blender until superfine)
2 tablespoons fresh lime juice

In processor, combine watermelon, sugar and lime juice; puree until smooth. Pour watermelon mixture into a 2-quart freezer-safe container with tight-fitting cover; place in freezer, covered, 4-6 hours, until mixture resembles set gelatin. In food processor, in 2 separate batches, puree set watermelon mixture; return to same container. Freeze, covered, overnight. To serve, let stand at room temperature 5 minutes; evenly spoon into 4 dessert dishes.

Yield: 4 servings
Calories: 102
Fat: 1g
Fiber: 1g

Anchovy-Tomato Flats

Anchovy-Tomato Flats

1 cup + 2 tablespoons all-purpose flour
2 tablespoons yellow cornmeal
1/4 teaspoon salt
2 teaspoons olive oil
1/2 cup chopped onion
4 large plum tomatoes, thinly sliced
3 ounces part-skim mozzarella cheese, coarsely grated
8 rinsed drained anchovy fillets
2 tablespoons minced fresh basil

Preheat oven to 425o F. To prepare dough, in medium bowl or food processor, combine flour, cornmeal and salt. Gradually add 1/3 cup + 2 teaspoons water (keep motor running if using food processor), stirring or processing just until mixture holds together. Wrap dough in plastic wrap; let stand 15 minutes. Meanwhile, in small nonstick skillet, heat oil; add onion. Cook over medium-high heat, stirring frequently, 7 minutes, until lightly browned. Remove from heat; set aside. Remove dough from plastic wrap; divide into 4 equal pieces. Working with 1 dough piece at a time and keeping remaining pieces wrapped, roll each dough piece into a 5″ circle; place circles onto nonstick baking sheet. Bake 5 minutes, until firm and dry. Remove circles from oven; leave oven on. With large metal spatula, flatten any circles that puffed while baking. Spread each circle with one-fourth of the onion mixture. Top each portion of onion mixture with one-fourth of the tomato slices; sprinkle evenly with cheese. Arrange 2 anchovy fillets in a crisscross pattern over each portion of cheese; sprinkle evenly with basil. Bake 10 minutes, until cheese is melted and tomatoes
are tender.

Yield: 4 servings
Calories: 254
Fat: 7g
Fiber: 2g

Mussels in Tomato Broth

Mussels in Tomato Broth

2 tablespoons minced fresh flat-leaf parsley
1 teaspoon grated lemon zest
1 tablespoon + 1 teaspoon olive oil
1/2 cup chopped onion
4 garlic cloves, minced
3 large plum tomatoes, blanched peeled, seeded and coarsely chopped
8 fluid ounces (1 cup) dry white wine
36 medium mussels, scrubbed and debearded

In small cup or bowl, combine parsley and zest; set aside.
In large pot or Dutch oven, heat oil; add onion and garlic. Cook over medium-high heat, stirring frequently, 7 minutes, until onion is lightly browned. Add tomatoes;
cook, stirring frequently, 1 minute. Add wine and half of the parsley mixture; bring liquid to a boil. Add mussels. Reduce heat to low; simmer, covered, 3-4 minutes, until mussels open. Place 9 mussels into each of 4 soup bowls; add one-fourth of the cooking liquid to each portion of mussels. Serve sprinkled with remaining parsley mixture.

Yield: 4 servings
Serving Size: 9 mussels, 3/4 C. liquid

Calories: 174
Fat: 7g
Fiber: 1g

Scallops with Herb Sauce

Scallops with Herb Sauce

1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup packed fresh basil leaves
3 tablespoons low-sodium chicken broth
2 tablespoons fresh thyme leaves
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1/2 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
15 ounces sea scallops

In food processor or blender, combine parsley, basil, broth, thyme, lemon juice, oil, garlic, salt and pepper; puree until smooth. Set aside. Spray large nonstick skillet with nonstick cooking spray; place over medium heat. Add scallops; cook, turning once, 2-3 minutes on each side, until golden brown and heated through. Remove from heat; transfer scallops to medium bowl. Let skillet cool slightly. Pour reserved herb mixture into cooled skillet; cook over medium heat, stirring constantly, 1-2 minutes, until heated. Pour over scallops; toss to combine.

Yield: 4 servings
Calories: 138
Fat: 5g
Fiber: 0g

Pears with Orange Ricotta

Pears with Orange Ricotta

1/2 cup part-skim ricotta cheese
1/4 teaspoon spoonable sugar substitute
1 tablespoon fat-free sour cream
1/2 teaspoon grated orange zest
2 firm ripe pears, 1 pound total
1 tablespoon fresh orange juice

In a small bowl, combine the cheese, sugar substitute, sour cream, and orange zest. Cover and chill until ready to serve. Just before serving, halve the pears lengthwise and core them using a grapefruit spoon or melon baller. Sprinkle the pear halves with orange juice and place each half on a dessert plate. Fill the pear halves with the ricotta mixture. Serve at once.

Yield: 4 servings
Calories: 110
Fat: 3g
Fiber: 3g