Sweets N Stuff

Tropical Island Smoothie

2009-08-05T22:15:00.000-07:00

Prep Time: 2 min

Total Time: 4 min

Servings: 1

Ingredients:

1 small banana, peeled and cut into chunks

2 tbsp coconut milk

2 tbsp lime juice

1/4 cup orange juice

1/4 cup pineapple juice

1/2 tsp grated ginger

ice cubes (you can always add more but you cant take away ;) )

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In a blender, blend all ingredients until smooth.

Bahama-Mama Soy Smoothie

2009-08-04T22:11:00.000-07:00

Prep Time: 2 min

Total Time: 4 min

Servings: 1

Ingredients:

1/4 cup tofu

1 1/2 cups tropical V-8 Splash or other tropical juice blend

1/4 cup vanilla fat free yogurt

1/2 of a banana

Frozen strawberries, pineapple, and mango

soy milk to consistency

5 carrots

1 tbs. wheat germ or a palm full of raw almonds

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Blend all ingredients in blender until smooth.

Pecan FroYo Roll

2009-08-03T21:32:00.000-07:00

Prep Time: 10 min

Total Time: 4.5 hrs

Servings: 10

Ingredients:

1/3 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 tsp baking powder

1/4 tsp salt

4 egg yolks

1/2 tsp vanilla extract

1/3 cup splenda granules

4 egg whites

1/2 cup splenda granules

Sifted powdered sugar

1 quart fat-free vanilla bean frozen yogurt, softened

1/4 cup broken pecans

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Grease and flour a 15×10x1-inch baking pan. Stir together flour, cocoa powder, baking powder, and salt. Set aside. In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until thick. Gradually add the 1/3 cup granulated sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved. Thoroughly wash beaters.

In a large mixing bowl beat egg whites on medium to high speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold yolk mixture into the egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently, just until combined. Spread batter evenly into prepared pan.Bake in 375 degree F oven for 12 to 15 minutes or until the top springs back when lightly touched. Immediately loosen edges of cake from pan; turn out onto a clean dish towel sprinkled with sifted powdered sugar. Starting with a narrow end, roll up cake and towel together. Cool on a wire rack. Unroll the cake. Spread softened frozen yogurt onto cake to within 1 inch of edges. Sprinkle with pecans. Reroll cake without towel. Wrap and freeze at least 4 hours before serving. Slice into 10 pieces/rolls.

Eggplant Parmesan

2009-08-02T20:00:00.000-07:00

Prep Time: 10 min

Total Time: 1 hr 20 min

Servings: 6

Ingredients:

2 lbs Eggplant

3 egg whites

1 cup plain dry bread crumbs

1/2 cup grated parmesan cheese, divided

1/2 tsp salt

1/2 tsp pepper

2 tsp garlic powder

2 1/2 cups canned crushed tomatoes

1/2 cup slivered fresh basil or 1 Tbsp. dried basil

3/4 cup shredded part skim mozzarella cheese, divided

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Preheat oven to 375*F. Spray 2 large baking sheets and a 12×8 inch baking dish with nonstick cooking spray and set aside. Cut egg plant crosswise into 1/2 inch thick slices. In medium bowl, whisk egg whites with 3 tablespoons water until frothy. In shallow dish, combine bread crumbs, 1/4 cup of the parmesan cheese, garlic powder, salt and pepper. Dip eggplant into egg white mixture then coat both sides with bread crumb mixture. Arrange slices in single layer on the prepared baking sheets. Bake 20 minutes, turn eggplant slices over, then bake another 20 minutes or until golden and very tender when pierced with a knife. In medium bowl, combine tomatoes and basil. Spread about 1 cup of sauce in bottom of prepared baking dish. Lay half of the eggplant slices over sauce, overlapping them slightly. Spoon 1 cup of remaining sauce over eggplant, then sprinkle with 1/2 cup of the mozzarella. Arrange remaining egg plant slices on top, pressing down into an even layer. Top with remaining sauce, mozzarella, and the remaining parmesan cheese. Bake, uncovered, 25 to 30 minutes or until bubbly and browned.

Creamcicle Dip

2009-08-01T23:32:00.000-07:00

Prep Time: 1 min

Total Time: 5 min

Servings: 2-4

Ingredients:

1 1/2 cups fat free Vanilla Yogurt

1/3 cup orange juice concentrate, defrosted

Orange zest

shaved crystallized ginger

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Combine orange juice concentrate and yogurt. Transfer to a small serving dish.

Garnish with orange zest and crystallized ginger.

Serving Suggestions:

fresh berries

sliced pineapple

green grapes

Parmesan Zucchini Strips

2009-07-31T23:09:00.000-07:00

Prep Time: 5 min

Total Time: 23-30 min

Servings: 4

Ingredients:

1/2 cup egg substitute

1/3 cup seasoned bread crumbs

1/4 cup parmigiano-reggiano

4 small zucchini, quartered lengthwise

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Preheat oven to 450*F. Pour egg substitute into a shallow dish. Combine bread crumbs and cheese in another shallow dish. Dip zucchini quarters into egg, then roll in bread crumb mixture to coat. Place on a baking dish that has been sprayed with nonstick cooking spray. Bake 18 to 25 minutes, or until golden brown and tender.

Flan

2009-07-30T22:57:00.000-07:00

Prep Time: 10 min

Total Time: 1 hr 20 min

Servings: 6

Ingredients:

2 cups milk

4 eggs

7 tbsp splenda

5 tbsp spelnda for the syrup

½ stick cinnamon

¼ of the peel of a lemon

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Bring the the milk, 7 tbsp of sugar, the stick cinnamon and the lemon peel to a boil. Cook for 10 minutes over low heat stirring often. Afterwards, allow to cool to room temperature. In the meantime, beat the eggs. Discard the cinnamon and the lemon peel. Sift the milk, and add the beaten eggs to the cooled milk. Mix well. While the milk is cooling, prepare the burnt-sugar syrup, which is essential for the success of this flan recipe. Add 5 tbsp of sugar and 1 tbsp water to a saucepan. Cook it over medium-low heat for a few minutes until it turns a golden-brownish color. Coat the bottoms of the single serving flan pans, or large flan mold, with the caramelized sugar. Pour the milk mixture into the flan pans. Put the molds in another pan with some water. Bake in a bain-marie in the oven for an hour at 350ºF . To know if the flan is done, prick it with a toothpick if the toothpick comes out clean, the fan is done. Allow to cool. Unmold the flan. Serve cold or cool.

Tzatziki

2009-07-29T22:42:00.000-07:00

Prep Time: 15 min

Total Time: 15 min

Servings: 4-10

Ingredients:

16 ounces of Greek yogurt

8-10 cloves garlic, finely chopped or grated

1/2 cup of grated cucumber (Kirby or "English")

1 tbsp E.V. olive oil

2 tsp lemon juice

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Prepare all ingredients in advance. Kirby or "English" cucumbers work best (usually wrapped in plastic wrap at the market). If not available, peel and seed the cucumber before dicing or grating. After dicing or grating the cucumber, pat it dry with absorbent toweling to remove excess moisture.Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, and the cucumber. Stir until evenly distributed. Serve well chilled. The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become. Tzatziki will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.

Add-Ins:

1-2 tbsp of finely chopped fresh dill and/or fresh mint.

falafel

2009-07-28T13:02:00.000-07:00

Prep Time: 5 min

Total Time: 20 min

Servings: 30 patties

Ingredients:

2 cups chickpeas (canned works great)

2 medium onions peeled, finely chopped

2 sprigs parsley roughly chopped

2 eggs beaten

6 cloves garlic finely chopped

2 tbsp E.V. olive oil

Olive oil for frying

Salt

A pinch sweet ground red pepper

Breadcrumbs – use them only if your mix needs thickening

flour – for coating the patties

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Heat the oil in a skillet or frying pan. Add the chopped onion and a pinch of salt. Sautee the onion over medium-low heat until it becomes transparent. In a large bowl, add the chickpeas, the fried onion, the chopped garlic cloves and parlesy leaves, the beaten egg, a pinch of salt and of sweet red pepper. Mix it well. Next, crush the chickpeas mix with a mixer. Or add the mix to a blender or food processor and crush it until the chickpeas are broken down into small pieces. The consistency should be similar to breadcrumbs. It's essential that you do not overprocess chickpeas to a puree. If you don't have any kind of food processor, crush the chickpeas with a fork. Add the rest of the ingredients, and mix well. You need a little more time, but it works just as well. I have prepared this falafel recipe the totally manual way many times. With your hands or with the help of a tablespoon, make small balls of about 1½-inches in diameter, and flatten them. Coat the patties with flour. Add a few tbsp olive oil to a frying pan and heat it. When the oil is hot, fry the falafel patties until they have a toasted-brown color, about 4 minutes. Remove them with a slotted spoon or spatula, and drain the excess oil on paper towels.

Serving Suggestions:

lettuce, cucumber, tomato salad, and pitta bread or with rice.

babaganoush - eggplant dip

2009-07-27T12:48:00.000-07:00

Prep Time: 15 min

Total Time: 1 hr

Servings: 4-8

Ingredients:

4 large eggplants – whole

6 tbsp lemon juice

4 tbsp tahini (sesame paste)

5 cloves garlic – peeled

½ tsp salt

1 sprig Italian parsley – as garnish

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Pierce each side of the eggplants with a fork (do not peel the eggplant or chop off its stem, leave it whole). Place the whole eggplants in the oven and roast them for about 45 minutes turning them over 2 or 3 times. The eggplants are done when the outer shell is blackened or charred, and the inside is soft. Allow to cool a little bit. Cut the eggplants open lengthwise with a knife, and scoop out the pulp with a spoon. Put the pulp in a mixing bowl and mash it into a puree with a fork or blender. Discard the skin. If you use a food processor, be careful not to liquidize the eggplant pulp. Use mortar and pestle to crush the peeled garlic with the salt into a smooth paste (if you do not have a mortar and pestle you can put your garlic on a cutting board sprinkle with salt, then lay your knife flat onto the garlic salt mix as if scooping it up and puree this way). Add the lemon juice and the tahini alternately to the mortar, mixing it well with the pestle or a wooden spoon. Add the tahini mixture to the eggplant puree and beat it gently but thoroughly until the babaganoush has a smooth consistency. A moment before serving, garnish the baba ganoush with chopped parsley or parsley leaves.

Serving Suggestions:

chilled or at room temperature

olive oil

pita bread

radishes

green onions.

Pita Bread

2009-07-26T12:32:00.000-07:00

Prep Time: 10 min

Total Time: 2.5 hrs - 3 hrs

Servings: 10 loaves - 10 pita breads

Ingredients:

2½ cups all purpose flour (i use unbleached whole wheat flour)

Additional flour for sprinkling

1¼ cups lukewarm water

2 tsp active dry yeast

½ tsp salt

2 ½ tbsp E.V. olive oil

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In a cup or small bowl combine the yeast with ½ cup lukewarm water. Stir until the yeast is dissolved. Set aside for about 7 minutes to proof. Add 2½ cups flour to a bread or large mixing bowl. Add ½ teaspoon of salt and mix with your hands or a wooden spoon. Make a small well in the center of the flour and pour the yeast mixture and 2 tablespoons of olive oil. Mix it with the flour until you get a compact dough. Place the dough on a lightly floured wooden surface and slowly add water as needed. Continue kneading the dough for 10 to 15 minutes, or until the dough is smooth, elastic and it doesn't stick to your hands. At the end, shape it into a ball. Wipe a large bowl with half a tablespoon of olive oil. Place the dough in it and rub it gently against the bowl walls so as to cover it uniformly with olive oil. Cover with a tea towel. Put it in a warm draft free area and allow it to rise for 1 1/2 to 2 hours or until doubled in bulk. Punch the dough down and let it rise again for 10 minutes. Cut the dough into 10 pieces. Shape each piece into a small ball. Sprinkle a little flour on a wooden surface. With a wooden rolling pin, roll each ball into a flat round loaf 7 inches in diameter and about 1/8 inch thick. Cover the flattened dough rounds with a cloth and let them rise a little bit for 20 minutes. Preheat oven to 450°F. Slightly flour a baking sheet and place it in the oven for 5 minutes. Now place the first batch of dough rounds on a baking sheet. Bake on the lower rack for 3 minutes or until the dough forms a puffed up ball. Turn it over and leave in the oven for about 2 more minutes.Remove from the oven and stack the pita bread loaves on top of each other. Wrap the pita bread loaves in a clean tea towel until ready to serve. This will keep them warm and soft.

Red Wine Pears - Peres al vi negre

2009-07-25T08:40:00.000-07:00

Prep Time: 5 min

Total Time: 50 min

Servings: 4

Ingredients:

8 big firm pears any variety like bosc, bartlett, anjou, and comice will do.

8 cups red wine

2 cups brown or white sugar

2 cinnamon sticks

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Wash and peel the pears from the stem to the base. Do not remove the stem. Do not discard the skin. Put the 8 whole pears flat in a large saucepan together with the skin, the wine, the sugar, and the 2 cinnamon sticks. Bring the wine to a boil over medium-low heat, and continue cooking the pears uncovered. After about 20 minutes, carefully turn them over with two wooden spoons. Continue cooking the pears over medium-low heat. After cooking them for 20 more minutes, carefully, remove the pears from the liquid and place them in a dish. Set them aside. Continue cooking the red wine with the skins and the cinnamon. Slowly reduce the liquid until all alcohol has evaporated and the consistency of the liquid is thick. Evaporating all alcohol makes it possible for children to eat this delicious dessert Now you can either fish the cinnamon and the pear skins out, or sift the liquid into another saucepan. If your syrup is already very thick, the first option might be better. Add the pears to the saucepan with the syrup, and cook 5 more minutes. It is now that you should be careful not to burn the caramelized wine syrup, or you could ruin this fresh pear recipe. If the syrup already has a very dense consistency, skip this step. Turn off heat, and let the pears cool to room temperature. Or do as I do, and eat them warm, they are gorgeous. To round out this fresh pear recipe, pour some syrup over the cooked pears, and serve them with cinnamon ice cream. This fresh pear recipe is simply delicious.

Paella Mariscos

2009-07-24T07:51:00.000-07:00

Prep Time: 20 min

Total Time: 45 min - 1 hr

Servings: 4

Ingredients:

2 cups short-gran rice

8 tbsp olive oil

4 prawns

4 large shrimps

8 mussels – cleaned

2 small ripe tomatoes, peeled and finely chopped

1 small onion, peeled and finely chopped

½ cup sweet peas

8 threads saffron

4 cups boiling water

Salt

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Heat the olive oil in a paella pan. Add the prawns and shrimps to the paella pan, and fry them briefly. Remove and set aside. Add the chopped onion to the same paella pan, fry for a few minutes, and add the chopped tomato. Cook for at least 10 to 12 minutes to allow caramelization. Now add the sweet peas. Stir in the rice, and distribute evenly over the bottom of the paella pan with a wooden spoon. Add the boiling water, the saffron and salt to taste. Stir briefly. From now on you shouldn't stir the paella any more, not once. If you feel it's necessary to prevent sticking, shake the paella pan a little bit. Cook for 18 to 20 minutes over a high flame the first 10 or 12 minutes, and over medium heat the last minutes. The paella should cook until all water has evaporated and the rice is done. About 14 minutes into cooking the rice, add the prawns, shrimps and mussels. Arrange them carefully on top of the rice. Cover the paella pan with 2 or 3 newspaper pages, and let it rest from 5 to 10 minutes. Don't miss this step. It's important for the success of this paella recipe. However, don't wait longer than 10 minutes to eat it. Serve directly from the paella pan.

Lime Mango Ice Box Pie

2009-07-23T22:58:00.000-07:00

Prep Time: 10 min

Total Time: 8 hrs 30 min

Servings: 9

Ingredients:

CRUST:

1 (9-inch) Piecrust or 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

FILLING:

1 cup mango nectar

3/4 cup splenda

1/2 cup fresh lime juice (about 4 limes)

1/4 cup cornstarch

1/4 cup fresh orange juice

2 large eggs

2 1/2 tbsp light butter

2 tsp grated lime rind

MERINGUE:

3 large egg whites

1/8 tsp salt

1/2 cup splenda

1/4 cup water

Grated lime rind

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Prepare and bake Piecrust in a 9-inch pie plate. Cool completely on a wire rack. To prepare filling, combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat; stir in butter and 2 teaspoons rind. Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally. Remove bowl from ice; spoon mango mixture into prepared crust. Cover and chill 8 hours or until firm. To prepare meringue, place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1/2 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Spread meringue over filling; garnish with rind.

Coffee Chocolate Bombe

2009-07-22T22:35:00.000-07:00

Prep Time: 10 min

Total Time: 6 hrs 36 min

Servings: 12

Ingredients:

1 (20.5-ounce) package low-fat fudge brownie mix

2/3 cup water

1 tbsp instant espresso or 2 tbsp coffee granules

Vegetable cooking spray

3 cups coffee low-fat frozen yogurt, softened and divided

2 tbsp fat-free caramel-flavored sundae syrup

2 cups vanilla low-fat frozen yogurt, softened

2 tsp unsweetened cocoa

1/4 tsp cinnamon

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Combine first 3 ingredients in a large bowl; stir well. Spread batter into a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 350° for 20 minutes; let cool completely in pan on a wire rack. Cut brownie into 7 (10 x 2-inch) strips; trim dry edges, if needed. Coat a deep, round bottom 2 1/2-quart bowl with cooking spray; line with heavy-duty plastic wrap, allowing wrap to extend over edge of bowl. Arrange brownie strips in bottom and up sides of bowl, trimming strips as needed and pressing edges of strips together (inside surface of bowl should be completely covered). Reserve remaining brownie strips. Spoon 1 cup coffee yogurt into the bottom of brownie-lined bowl. Fold caramel syrup into vanilla yogurt, and spoon over coffee yogurt layer, spreading evenly. Top with remaining coffee yogurt, spreading evenly. Cover top layer completely with the reserved brownie strips. Cover the surface with plastic wrap, and freeze for at least 6 hours. Uncover and invert bowl onto a serving platter; remove plastic wrap. Combine cocoa and cinnamon, and sift over bombe. Let stand at room temperature 15 minutes before serving. Cut into wedges, using a sharp knife dipped in hot water.

Cajun Slaw

2009-07-21T17:55:00.000-07:00

Prep Time: 2 min

Total Time: 17 min

Servings: 4-6

Ingredients:

1 16 oz bag pre-shredded coleslaw mix

3 tbsp mayo

2 1/2 tbsp lemon juice

1 1/2 tbsp Old Bay Seasoning

1/2 tsp celery seed

1/2 tsp ground jalapeno

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In a large bowl, toss together the coleslaw mix, celery and onion. In a small bowl, whisk together the lemon juice, Old Bay, celery seed and mayo. Pour over the vegetables. Stir to evenly distribute. Allow to sit 15 minutes before serving

Add-Ins:

1 onion, thinly sliced

1 stalk of celery, thinly sliced

1 small head of brocoli, shredded

Lemongrass Kiwi Icebox Pie

2009-07-20T17:46:00.000-07:00

Prep Time: 15 min

Total Time: 6-8 hrs

Servings: 8

Ingredients:

4 cups diced kiwi

4 stalks lemongrass

1/3 cup splenda

1/4 cup cornstarch

1/4 cup water

juice of 1 lime

zest of 1 lime

1 9 inch graham cracker pie-crust

cheesecloth

cooking string

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Cut off the tops of the lemongrass and discard., chop up the bottom half. Place the chunks into a cheesecloth pouch and tie shut. In a medium saucepan, bring 3cups of the kiwi, lemongrass, lime juice and zest and the splenda to a boil, stirring occasionally to dissolve the splenda and spread the lemongrass flavor throughout. Meanwhile, whisk together the cornstarch and water, set aside. After the mixture comes to a boil, remove the lemongrass pouch, stir in the cornstarch mixture and cook 2 additional minutes. Remove from heat and stir in the remaining cup of kiwi. Pour into the prepared pie shell. Top with additional sliced kiwi if desired. Cover and refrigerate for at least 6-8 hours or overnight before serving.

Miso Pumpkin Muffins (Vegan)

2009-07-19T17:29:00.000-07:00

Prep Time: 2 min

Total Time: 20 min

Servings: 24 mini-muffins

Ingredients:

1 cup unsweetened pumpkin or winter squash puree

1 tsp Garam Masala

2 Tbsp maple syrup

2 1/2 Tbsp olive oil

2 Tbsp mild white miso

1/4 cup unsweetened soymilk (or milk if non-vegan is your choice)

1 cup all purpose white flour

1/2 tsp baking powder

1/2 tsp baking soda

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Preheat oven to 375 degrees. If necessary,oil or spray your muffin tins. Mix together the wet ingredients: the pumpkin puree, spices, maple syrup, olive oil, miso and soymilk until thoroughly blended. Sift together the flour, baking powder and baking soda. Mix into the wet ingredients. If it looks too stiff, add a tiny bit of soy milk. Spoon evenly into muffin tins. Bake for 15-18 minutes for mini muffins/ The muffins will not rise much, but will be lightly browned on top.

Pepper and Onion Confit

2009-07-18T17:19:00.000-07:00

Prep Time: 2 min

Total Time: 32 min

Servings: 4-8

Ingredients:

2 medium onions

3 to 4 large sweet peppers (mixing red, yellow and green makes it very colorful)

2 cloves garlic, sliced

2 Tbsp E.V. Olive Oil

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Slice the vegetables very thinly.Heat up a large pan or heavy pot. Put in the oil and the garlic. Add the vegetables. Sprinkle with some salt (the salt will help the vegetables exude moisture). Cook over a medium low heat, stirring sometimes, for at least 10 minutes, up to about 30 minutes. The longer you cook it the the more intense and sweet and brown it gets. The shorter cooking time will yield a still crispy and nice vegetable sauté mix. It keeps well covered in the refrigerator for about a week.

Add-Ins:

thinly sliced fennel bulb for a slightly anise flavored version.

Serving Suggestions:

Mix with pasta

stir-fry for a quick vegetable fried rice. (No added oil needed since there’s enough in the confit)

As an omelette filling - great for a Spanish omelette or tortilla

Wrap with rice paper

On a sandwich (e.g. feta or fresh goats cheese, the confit, and some arugula on a crusty roll)

Roasted Carrot Spread

2009-07-17T04:03:00.000-07:00

Prep Time: 2 min

Total Time: 35 min

Servings: 1-4

Ingredients:

2 lrg carrots approx. 12 oz.

2 Tbsp tahini (sesame paste), well stirred

1/2 Tbsp olive oil

1/2 tsp salt or to taste, plus a little for sprinkling

1 Tbsp raw cane or light brown sugar, or to taste

1/2 tsp cumin

Pinch red chili pepper powder, or to taste

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Heat up the oven to 360°F. Wash carrots, cut them up roughly, sprinkle with a little salt, and wrap them loosely in kitchen parchment paper or aluminum foil. Bake in the oven for about 25-30 minutes, until soft. Open the paper up for the last few minutes to evaporate any accumulated moisture. Let cool a bit, and put the pieces in the bowl of a food processor with the other ingredients. Process until smooth. You may need to scrape down the sides of the bowl a few times. Taste and adjust the seasoning if needed.This will keep in the refrigerator for a few days, well covered. You can also freeze it in small packets of plastic film.

1-Egg Tamagoyaki

2009-07-16T03:57:00.000-07:00

Prep Time: 8 min

Total Time: 8 min.

Servings: 1-2

Ingredients:

1 lrg egg

1 Tbsp water

1 tsp soy sauce

1/2 tsp. sugar

1 Tbsp. bonito flakes (optional)

Vegetable oil for cooking

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Mix all the ingredients together well with a fork or chopsticks. Heat up a small (6 inch or 15cm) non-stick frying pan and spread thinly with oil (or use a non-stick cooking spray). Once the pan is hot (if you put a droplet of water in, it dances and evaporates immediately), pour in the egg. Stir gently with a fork or chopsticks until it’s half-set. Fold in half with a spatula. Tidy up the other side a bit with the spatula. Fold the one third of the egg over with the spatula. Press down. Fold the other end of the egg over with the spatula. Press the whole thing down. Flip over, and press again. Remove from the heat before it browns too much. (If you use light colored soy sauce, it won’t get as brown.) Cut in half and put cut side up.

Rosemary Grilled Tuna

2009-07-15T04:06:00.000-07:00

Prep Time: 10 min

Total Time: 18 min

Servings: 4

Ingredients:

1 pound fresh or frozen tuna, cut 1 inch thick

2 tsp extra-virgin olive oil

2 tsp lemon juice

⅛ tsp kosher salt

⅛ tsp pepper

4 cloves garlic, minced (1 tsp pre-minced)

2 tsp rosemary ,chopped

1 tbsp drained capers, slightly crushed

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Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces. Brush both sides of fish with oil and lemon juice; sprinkle with kosher salt and pepper. Sprinkle garlic and rosemary evenly onto fish; rub in with your fingers.For a charcoal grill, place fish on the greased rack of an uncovered grill directly over medium-hot coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack over heat. Cover and grill as above.) Top fish with capers. If desired, garnish with fresh rosemary.

Tomato, Feta and Oregano Salad

2009-07-14T04:12:00.000-07:00

Prep Time: 5 min

Total Time: 5 min

Servings: 1-2

Ingredients:

4 heirloom tomatoes

1/2 red onion, thinly sliced

2-4 oz reduced fat feta cheese

1 tsp dried oregano

1 tbsp olive oil

1 tbsp red wine vinegar

12 black olives in brine, pitted and sliced

salt

pepper

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Slice the tomatoes thickly and arrange on a serving platter then scatter the red onion over the tomatoes and then crumble the feta cheese over the tomatoes.In a small bowl whisk together the oregano, olive oil and vinegar. Season to taste with the salt and the pepper. Drizzle the mixture over the tomato salad and top with the sliced olives.

Tzatziki

2009-07-13T04:17:00.000-07:00

Prep Time: 1 min

Total Time: 2 hrs 1 min

Servings: 6-8

Ingredients:

1 cup low fat greek yogurt

1 cucumber, peeled, grated and dried (so there is not too much liquid)

1-1 1/2 tbsp E.V. olive oil

2 cloves garlic, crushed

salt

pepper

dill

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Mix all ingredients and chill for about 2 hours at least.

Multigrain Breakfast Porridge

2009-07-12T04:19:00.000-07:00

Prep Time: 2 min

Total Time: 40 min

Serving: 6

Ingredients:

4 1/2 cups water

1/2 cup uncooked wheat berries, rinsed

3/4 tsp salt

3/4 cup oats (not quick cooking)

3 tbsp uncooked quick-cooking grits

3/4 cup skim milk

1/4 cup maple syrup

1/2 cup chopped walnuts, toasted

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Combine first 3 ingredients in a large saucepan over medium-high heat; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Stir in oats; simmer, uncovered, 12 minutes, stirring often. Stir in grits; simmer 5 minutes, stirring often. Stir in milk and syrup; simmer 1 minute or until porridge thickens, stirring constantly. Remove from heat. Serve with walnuts.

Vegan Bread

2009-07-11T04:21:00.000-07:00

Prep Time: 5 min

Total Time: 65 min

Servings: 15-22

Ingredients:

2 cups splenda

3 1/2 cups white flour

1 tbsp baking soda

1 1/2 tsp salt

1 tbsp cinnamon

1 tbsp nutmeg

1/4 cup E.V. olive oil

1/3 cup unsweetened applesauce

1/3 cup water

2 bananas

2 1/2 cups pumpkin

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Preheat oven to 350 degrees. Lightly grease2 pans. Set aside. Mix sugar, salt, flour, baking soda, nutmeg and cinnamon in a large container. Combine bananas, pumpkin, applesauce, water and oil in a smaller bowl. Mix the content of the two bowls and knead with hands. More water may be needed for moisture. Pour the resulting batter in the 2 pans and bake for 60 minutes.

Serving Suggestions:

grilled cheese

Walnut Almond Linguine

2009-07-10T04:25:00.000-07:00

Prep Time: 2 mim

Total Time: 20 min

Servings: 4

Ingredients:

8 oz dried whole grain linguine

1 tbsp E.V. olive oil

1/2 cup almonds, chopped

1/2 cup walnuts, chopped

4 cloves garlic, minced

1 tbsp fresh basil, minced

4 anchovy filets, finely chopped (optional)

1/4 cup grated parmigiano-reggiano

------------------------------------------

Cook linguine according to package directions. Meanwhile, toss olive oil, almonds, walnuts, garlic, basil, anchovies or salt, and cheese in a large bowl. When pasta is done, drain, rinse, and immediately add to nut mixture. Toss to combine and serve immediately.

Cranberry Lime Granita

2009-07-09T22:29:00.000-07:00

Prep Time: 5 min

Total Time: 7 hrs 5 min

Servings: 4-6

Ingredients:

2 1/4 cups cranberry juice
1/3 cup splenda granules
1/4 cup fresh lime juice
6 fresh cranberries, for garnish

----------------------

Whisk 2 cups of cranberry juice and splena in a heavy medium saucepan over medium heat just until the sugar dissolves. Pour the cranberry mixture into a 13 by 9 by 2-inch glass baking dish. Cool completely. Whisk in the lime juice and remaining juice. Freeze until the granita becomes slushy, about 2 hours. Using fork, stir to blend. Continue freezing the granita until frozen, stirring every hour to form crystals, at least 5 hours or overnight. Divide the granita among 6 dessert glasses. Garnish with fresh cranberries, if desired, and serve.

Moroccan-Spiced Cod

2009-07-08T17:11:00.000-07:00

Prep Time: 2 min

Total Time: 47 min

Servings: 4

Ingredients:

4 cod filets

1 tbsp E.V. olive oil

Juice from 1 lemon

1 tbsp cumin

1 tsp cinnamon

2 clove garlic, peeled and minced

1/4 tsp sea salt

dash of pepper

1 medium yellow onion, cut into thin slices

-------------------------------------

Preheat oven to 400 degrees. Rinse cod and pat dry. Place a square of aluminum foil, approximately 12 x 12 inches, on a baking sheet. Spray with nonstick cooking spray and place fish filets on the foil.In a small bowl, combine olive oil, lemon juice, cumin, cinnamon, garlic, sea salt, and pepper. Spread the mixture over the top of the cod filets. Cover filets with onion slices. Cover with a second square of foil and roll up the edges so the fish are enclosed in a foil packet. Place the packet (still on baking sheet) into preheated oven. Bake for 45 minutes, or until fish flakes easily with a fork. Serve over couscous or rice, or on top of a plate of fresh greens.

Apple Cinnamon Raisin Oatmeal

2009-07-07T16:32:00.000-07:00

Prep Time: 2 min
Total Time: 5
Servings: 2

Ingredients:
1 3/4 cup water
1 cup oatmeal
2 apples cored and diced (peeled if desired)
1 cup raisins
1 tsp cinnamon
1 tsp grated ginger

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combine all ingredients and bring to a boil, once boiling cook for 1 min stirring often. add splenda to taste if desired.

Brown Sugar Baked Apples

2009-07-06T16:04:00.000-07:00

Prep Time: 15 min
Total Time: 65 min
Servings: 6

Ingredients:
1/4 cup dried cherries
1/4 cup splenda brown sugar
1/4 cup chopped pecans
1/4 tsp ground cinnamon
Pinch ground nutmeg
Pinch ground ginger
6 Gala apples, rinsed
1/2 cup apple cider
3 tbsp light butter, cut into pats
1/2 cup maple syrup

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In a large bowl, mix together cherries, sugar, pecans, cinnamon ginger and nutmeg. Put aside. With a melon scooper, core apples to hollow out the middle. Do not go all the way through. Fill each apple core with dry cherry mixture. Pour apple cider into casserole dish and place apples right side up. Place a pat of butter on apple hole filled with mixture. Drizzle maple syrup on top of all the apples. Bake for 50 minutes.

Faux Poppers

2009-07-05T18:56:00.000-07:00

Prep Time

: 10 min

Total Time

: 40 min

Servings

: 30 poppers

Ingredients

:

1 (8 ounce) package fat free cream cheese, softened
1 (8 ounce) package shredded reduced-fat Cheddar cheese
1/4 cup low-fat mayo
1 tsp tobasco
15 fresh jalapeno peppers, halved lengthwise and seeded
2 eggs, beaten
1/2 tbsp milk
1/2 tsp cayenne pepper
1/2 tsp smoked paprika (regular will do)
1/2 tsp garlic powder
1 1/2 cups crushed corn flakes
1/2 cup all purpose flour
----------------------------------------------------------------

Preheat oven to 350 degrees. Lightly grease a medium baking sheet. In a medium bowl, mix together cream cheese, cheese, tobasco and mayo. Put mixture into a ziploc bag, snip end off and pipe into jalapenos. Whisk together eggs and milk in a small bowl add paprika, garlic and cayenne. Place crushed corn flake cereal in a separate small bowl. Place flour into another small bowl. Dip each stuffed jalapeno half into the egg and milk mixture, then into flour, re-dip in egg then roll in corn flake cereal to coat. Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.

Cucumber Salad

2009-07-04T11:48:00.000-07:00

Prep Time: 10 min

Total Time: 1 hr 10 min

Servings: 4-8

Ingredients:

6 cucumbers

6 roma tomatoes

1 red onion

2 cups white vinegar or rice wine vinegar

1 tsp splenda

salt + pepper (to your taste)

----------------------------------------

Peel onion and cucumbers. Thinly slice all ingredients and mix. Let sit atleast 1 hr. will hold about 1 week

the "famous" macaroni salad

2009-07-03T21:28:00.000-07:00

Prep Time: 10 min

Total Time: 2.5 hrs

Servings: 4-8

Ingredients:

1 13.5 oz package cooked, drained and cooled wheat pasta (i like shells or bows)

1 4.25 oz can of chopped black olives

6 hard boiled eggs

1 lb turkey bacon, crisped and chopped

1 lrg. red onion, peeled and diced

12-6 stalks of celery (2 on average, if you like celery add more)

2 packets of dry ranch mix

2-4 tbsp. fat free milk

4-6 tbsp. low-fat mayo

-----------------------------------------------

Cook pasta, bacon and eggs according to directions or to your liking and cool. With a cheese grater, grate eggs. In a large bowl combine all ingredients and refrigerate a minimum of 2 hrs (the longer on this one the better).

Deviled Eggs

2009-07-02T23:14:00.000-07:00

Prep Time: 20 min
Total Time: 20 min
Servings: 24 deviled eggs

Ingredients:

12 lrg. eggs, hard boiled peeled and halved
1/3 cup nonfat cottage cheese
1/4 cup low-fat mayo
3 tbsp minced fresh chives
1 tbsp sweet pickle relish
2 tsp yellow mustard
1/8 tsp salt
Smoked Paprika - or Regular if not available or on hand for garnish
Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves or save for another use). Add cottage cheese, mayo, chives, relish, mustard and salt; process until smooth.
2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.

Garlic Potatoes

2009-07-01T23:00:00.000-07:00

Prep Time: 5 min
Total Time: 75 min
Servings: 4-6

Ingredients:
4-6 med potatoes
4-6 cloves of garlic, shaved
4 tbsp low-fat butter
4 tbsp fat free plain yogurt
2 tbsp chives
1 tsp salt

---------------------------------------------

Preheat the oven to 400 degrees. Wash, and then slice each potato at 1/2 cm intervals. Cut about 3/4 way through (make sure not all the way). So the potatoes have many slits in them.
Place the garlic slices in the slits. Then bake for 60 to 75 minutes - until soft.
Mix the low fat yogurt with low fat butter, diced chives, and salt. Mix well. Use this as the topping for the potatoes.

Fruit and Yogurt Salad

2009-06-30T22:36:00.000-07:00

Prep Time: 10 min
Total Time: 10 min
Servings: 6

Ingredients:
1 11 oz can of mandarin orange segments, drained
1 8 oz can pineapple chunks in juice, drained
2 bananas, cut in half lengthwise, then cut into 1-inch chunks
1/4 cup halved maraschino cherries, drained
1 6 oz. container of Fat Free Lemon Yogurt

-----------------------------------------------------------------------

In medium bowl, mix all ingredients.

Tropical Fruit Salad

2009-06-29T17:43:00.000-07:00

Prep Time: 5 min

Total Time: 5 min

Servings:4

Ingredients:

2 cups strawberries

2 cups chopped pineapple

Up to 1/4 cup splenda granules

1/2 cup shredded coconut

1 cup fresh orange juice

-----------------------------

In a glass bowl, alternate layers of berries and pineapple, sprinkling splenda and coconut between each layer. Pour the fresh orange juice over the top.Serve cold.

Roasted Beets with Balsamic Glaze

2009-06-28T09:51:00.000-07:00

Prep Time: 5 min.

Total Time: 1.5 hrs

Servings: 4

Ingredients:

2.5 lbs of Beets (about 6)

1/4 cup balsamic vinegar
1 Tbsp splenda
1 star anise
1/2 tsp. salt

1/8 tsp. pepper

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Preheat oven to 400°. Trim off all but one inch of the stem on beets, and leave root intact. Scrub well with a brush. Wrap the beets in foil. Bake for 1 hour or until tender. Cool beets to room temperature, then peel and cut each beet into 8 wedges. Combine orange juice, balsamic vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced to about 1/3 cup, about 10 minutes. Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well.

Garlic PineNut Couscous

2009-06-27T04:00:00.000-07:00

Prep Time: 2 min

Total Time: 15 min

Servings: 4-6

Ingredients:

2 cups whole grain couscous

2 cups chicken broth

4 cloves grated garlic

1/2 tsp EV olive oil

6 oz. pine nuts, toasted

a few sprigs of rough chopped italian parsley

---------------------------------------------------

Bring 2 cups chicken broth, garlic and olive oil to a boil. Remove from stove add couscous and cover for 5 min. Remove cover and fluff with fork add toasted pine nuts and parsley and serve.

Artichoke Pesto Pasta

2009-06-26T00:32:00.000-07:00

Prep Time:5 min

Total Time: 15 min

Servings: 4-6

Ingredients:
1 lb box bow tie pasta (whole grain)
2 (6.5-oz) jars marinated artichoke hearts, drained and quartered
1 tsp lemon juice

2 tbsp grated parmigiano-reggiano, plus more for serving
1/4 cup chopped walnuts
3 tbsp EV olive oil
Salt and freshly ground pepper
Grated Parmesan, for serving

---------------------------------------------------------------------

In large pot of boiling, salted water, cook bow ties per package directions.In a food processor, combine artichoke hearts, lemon juice, Pparmigiano-reggiano, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated parmigiano-reggiano.

Orecchiette, Mixed Greens and Goat Cheese

2009-06-25T00:13:00.000-07:00

Prep Time: 15min

Total Time: 25 min

Servings: 2

Ingredients:

2 cup dried orecchiette pasta (whole grain if you can find it ;) )
4 cups Mediterranean-style mixed salad greens
4 tbsp sun-dried tomatoes (packed in olive oil),drained and chopped
1 tbsp crumbled goat cheese
2 tbsp grated parmigiano-reggiano, + garnish

------------------------------------------------------------------------------------

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook according to directions (tender, but still firm). Drain pasta, reserving 1/2 cup of the water. In a medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and parmigiano-reggiano. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, to taste. Garnish with additional parmigiano-reggiano, if desired.

Faux Ceasar Salad

2009-06-24T12:40:00.000-07:00

Prep Time: 15 min
Total Time: 15 min
Servings: 4-6

Ingredients:

Dressing:
1/2 tbsp Dijon mustard
4 garlic cloves, peeled
3 anchovies
1 tbsp Worcestershire sauce
1 tsp hot sauce
3/4 tsp pepper
Salt
1/4 cup fresh lemon juice
1/4 cup freshly grated parmigiano-reggiano
1/4 cup E.V. olive oil

Salad:
8 cups loosely packed romaine lettuce
1/2 cup Caesar salad dressing
light croutons

---------------------------------------------------

In a blender combine all ingredients except olive oil and blend until smooth. With the motor running, add oil slowly (creating an emulsion). Place romaine lettuce in salad bowl. Pour dressing over and toss. Arrange on serving dish and top with croutons and additional parmigiano-reggiano if desired.

Grapefruit Onion Salad

2009-06-23T09:34:00.000-07:00

Prep Time: 2 min
Total Time: 10 min
Servings: 4

Ingredients:
2 grapefruits, peeled
1/2 red onion, peeled
2 tsp olive oil
2 tsp sherry vinegar
1 tsp poppy seeds

--------------------------------------

Peel grapefruits and slice crosswise into thin rounds. Arrange grapefruit slices on a platter. Slice the red onion and sprinkle over the grapefruit slices. Drizzle with the olive oil and sherry vinegar and season with salt and black pepper. Sprinkle the poppy seeds over top to garnish.

Ricotta, Pear, Apricot Pizza

2009-06-22T19:44:00.000-07:00

Prep Time: 10 min
Total Time: 20 min
Servings: 4

Ingredients:
1/2 cup sugar free or low sugar apricot preserves
1 (9 or 10-inch) refrigerated pie crust
1/2 cup part-skim ricotta cheese
2 or 3 ripe pears, peeled, cored, and thinly sliced
1/2 cup granola

------------------------------------------------

Preheat oven to 400 degrees. In a bowl, microwave the apricot preserves for 15 seconds.
Unroll the refrigerated pie crust onto a large baking sheet. Spread the ricotta cheese all over pie crust, to within 1/4-inch of the edges. Top ricotta with pear slices, slightly fanning out the pears. Brush pears with apricot preserves. Bake for 10 to 12 minutes, or until the crust is golden brown. Top the pizza with granola just before serving.

Lime-Berry Margarita

2009-06-21T20:00:00.000-07:00

Prep Time: 0
Total Time: 10 min
Servings: 2

Ingredients:
2 cups ice
1 cup frozen blueberries
1 cup blueberry nectar (sugar-free blueberry juice)
1/4 cup seltzer
2 tbsp frozen sugar-free limeade
1 tbsp lime juice
3 ounces tequila, optional
1 lime wedge
Coarse salt

------------------------------------------------

Combine ice, blueberries, blueberry nectar, seltzer, limeade, lime juice and tequila, if using, in a blender and blend until smooth. Rub rim of 2 glasses with lime wedge and dip in salt. Divide the margarita between the prepared glasses and serve.

figure friendly coleslaw

2009-06-20T20:00:00.000-07:00

Prep Time: 5 min
Total Time: 3 hrs 5 min
Servings: 6

Ingredients:
4 tbsp low-fat mayo
3 tbsp fatfree plain yogurt
1 tbsp mustard (dijon if you have it)
2 tbsp cider vinegar
1 tsp splenda
2 cups shredded red cabbage
2 cups shredded green cabbage
1 cup grated carrots
1 cup grated jicama

-------------------------------------------------------

Combine mayo, yogurt, mustard, vinegar and splenda in a large bowl. Season with salt and pepper. Add cabbage, carrots and jicama toss well. best if let sit for 3-4 hrs, but is edible after making.

Asparagus and Fennel Risotto

2009-06-19T20:00:00.000-07:00

Prep Time: 5 min
Total Time: 35 min
Servings: 4

Ingredients:
1/2 pound asparagus, ends removed
2 med bulbs of fennel, with stalks trimmed and set aside
4 tbsp E.V. olive oil
1 med yellow onion, diced
4 cloves garlic, minced
1 1/2 cups Arborio rice
4 tbsp light butter
3/4 cup grated Parmigiano-Reggiano
1/4 cup Italian parsley, finely chopped (approx 1 bunch)

---------------------------------------------------

Measure 4 quarts of water and bring to a boil. Add asparagus stalks and 2 tablespoons salt. Set up ice bath next to the pot. Blanch asparagus for 1 minute, place in an ice bath and keep the asparagus cooking water until later. In the meantime, chop fennel into 1/2-inch strips and place in lrg fry pan on medium heat with e.v. olive oil garlic and onion. Cook over medium heat until softened but not browned. Add rice and, stirring constantly, cook until rice turns opaque, about 2 minutes. Add asparagus cooking water until it covers the rice. Turn the heat up to high, stirring constantly, and cook the rice until the liquid level goes below the level of the rice. Continue adding the warm asparagus cooking liquid, 1 ladle at a time, to maintain the liquid level above the rice for 15 minutes. Drain asparagus and chop into 1-inch pieces. Add asparagus to rice and cook until rice is soft but still al dente. Remove from heat, add butter, Parmigiano and parsley and stir through. Serve immediately.

Parmesan Tilapia

2009-06-18T20:00:00.000-07:00

Prep Time: 2 min
Total Time: 14 min
Servings: 4

Ingredients:
4 Tilapia fillets
3 tbsp fat-free Ranch Dressing
4 tbsp Parmesan Cheese
Lemon Juice, to taste
¼ Lite Salt

--------------------------------------------

Lay fillets out on a cookie sheet and lightly salt each piece. Spread lite ranch dressing over each fillet. It doesn't have to be thick or opaque, so you may not use all of the dressing. Sprinkle each fillet with parmesan cheese. Squirt with a little lemon juice. Bake for 12 minutes for each of thickness at 375 degrees uncovered. Makes: 4 servings

SouthWest Soup

2009-06-17T20:00:00.000-07:00

Prep Time: 2 min
Total Time: 27 min
Servings: 6

Ingredients:
2 (14 oz.) cans fat free reduced sodium chicken broth
1(14 1/2 oz.) can diced tomatoes
1 small can green chilies
1 1/2 cup frozen corn
1 (15 oz.) can black beans
1 1/2 cup fresh yellow squash, diced
1 1/2 cup fresh zucchini, diced
1 cup frozen okra
1 (16 oz.) can turkey chili

-----------------------------------------------

Place all ingredients into large pot to simmer all at the same time. When warm, enjoy! I heat mine for about an hour to fully cook the squash and zucchini.

Serving Suggestions:
light corn bread
light honey butter

Mediterranean Shrimp Salad

2009-06-16T20:00:00.000-07:00

Prep Time: 5 min
Total Time: 20 min
Servings: 2

Ingredients:
2 oz. (2/3 cup) rotini (spiral pasta)
10 oz. shelled, deveined uncooked medium shrimp
1/2 cup grape tomatoes, halved
1/4 cup chopped green bell pepper
3 tbsp chopped basil
2 cloves garlic, minced
1 tbsp capers
1/2 cup rough chopped green olives
1/2 cup artichoke hearts (not oil packed)
1 1/2 tbsp cider vinegar
2 tsp E.V. Olive Oil
1/8 tsp crushed red pepper
1/4 tsp Morton Lite Salt
1/8 tsp pepper
2 cups packed mixed salad greens

--------------------------------------------

Cook rotini according to package directions, omitting any salt or fat. Add shrimp during last 3 minutes of cooking; cook until shrimp turn pink. Drain; place under cold running water to cool. Drain well. Meanwhile, combine all remaining ingredients except greens inmedium bowl. Add rotini and shrimp; toss gently to blend well. Serve overgreens.

Leftover Rice Pineapple Pudding

2009-06-15T20:00:00.000-07:00

Prep Time: 0
Total Time: 2 min
Servings: 1

Ingredients:
2/3 cup cooked rice
3/4 cup pineapple
2 tbsp fat free whipped topping
-----------------------------------------

combine, and enjoy ;)

Cheesy Bacon Potatoes

2009-06-14T20:00:00.000-07:00

Prep Time: 5 min
Total Time: 1 hr 5 min
Servings: 4-8

Ingredients:
4 oz light Velveeta cheese, cubed
1 cup evaporated skim milk
1 (10.75 oz) can condensed cream of chicken soup, reduced-fat, reduced-sodium
1 cup fat free sour cream
2 cloves garlic, minced
pepper, to taste
¼ cup light butter, melted
1 bag (2 lb) frozen hash browned potatoes
1 cup sliced onions
1 tbsp light butter
1 cup turkey bacon, cooked and chopped

-----------------------------------------------

Melt 1 tbsp light butter in a skillet over medium-high flame. Add onions and sauté until a deep golden brown. Coat a 9 x 13 inch baking dish with nonfat cooking spray. Combine all ingredients (except onions) in a bowl and stir to combine. Pour into baking dish and top with onions. Bake for 1 hour, uncovered. In the last 10 min top with turkey bacon

Mushroom "Fries"

2009-06-13T14:51:00.000-07:00

Prep Time: 5 min
Total Time: 15 min
Servings: 4

Ingredients:
4 large Portobello mushroom caps
2 tbsp salt-free steak seasoning
Olive oil cooking spray
1/2 cup egg substitute, beaten
1/4 cup chopped flat-leaf parsley
1 cup bread crumbs
1 tsp dried Italian seasoning
1/4 tsp Morton Lite Salt
1/8 tsp fresh black pepper
1/2 cup shredded or grated Parmesan

------------------------------------------------
Preheat a grill pan medium-high to high heat. Scrape the gills off the underside of Portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Spray caps lightly with olive oil to keep them from sticking to the grill pan and season the caps with steak seasoning. Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes. Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in a nonstick skillet generously coated with cooking spray. "Fries" will brown in 2 or 3 minutes on each side

Horseradish Dip

2009-06-13T14:46:00.000-07:00

Prep Time: 5 min
Total Time: 3 hrs 5 min
Servings: n/a

Ingredients:
1-8oz. container nonfat plain yogurt
5 green onions, finely chopped
2 cloves garlic, crushed
1/2 tbsp paprika
1 tsp horseradish
1/2 tsp dried whole tarragon, crushed
1/4 tsp pepper

------------------------------------------

Combine all ingredients, stir well. Chill at least 3 hours for flavors to combine.

Serving Suggestions:
Vegetables
pita bread
pita chips

Spinach Stuffed Mushrooms

2009-06-12T14:34:00.000-07:00

Prep Time: 2 min
Total Time: 17 min
Servings: 4-6

Ingredients:
1 box (10 oz) frozen chopped spinach, cooked
20 large fresh mushrooms
5 green onions, finely chopped
3 cloves garlic, minced
1 tbsp low sodium chicken broth
1/2 cup dried bread crumbs
1 tbsp lemon juice
1 egg beaten

---------------------------------------

Preheat oven to 400 degrees. Clean and remove stems from mushrooms, chop stems finely and set aside. Arrange mushroom tops on a cookie sheet. In a large frying plan, saute onion, garlic and mushroom stems in broth. Combine spinach, breadcrumbs, lemon juice, egg and sauted mushroom mixture. Fill mushroom tops with 1/20 of mixture. Bake for 10-15 minutes. Serve hot

Poached Peaches with Cardamom Yogurt

2009-06-11T19:00:00.000-07:00

Prep Time: 10 min
Total Time: 40 min
Servings: 8

Ingredients:
1/2 tsp ground cardamom
2 cups fat free vanilla yogurt
8 ripe peaches, peeled
2 lemons, juiced
1 bottle of Zinfandel (a good quality)
1 cup splenda granules

------------------------------------------------

Mix the cardamom into the yogurt and refrigerate until you are ready to serve.
Toss the peaches with the lemon juice so they don't turn brown. Put the Zinfandel and splenda into a stainless steel pot over med heat and bring to a simmer. Add the peaches and simmer for about 15 minutes, covered. Remove the peaches and reduce the Zinfandel by about half, down to a light syrup. Spoon the sauce over the peaches and serve with the yogurt.

Substitutions:
greek style yogurt
pears

Garlic Bread and Zesty Sauce

2009-06-10T14:26:00.000-07:00

Prep Time: 5 min
Total Time: 15 min
Servings: 8

Ingredients:

Breadsticks:
2 20 oz balls prepared pizza dough at room temp
1 tbsp salt divided
2 tbsp garlic powder
2 tsp black pepper
2 tsp onion powder
1 stick light butter

Sauce:
15 oz can diced tomatoes
3 cloves garlic
2 tbsp honey
2tbsp balsamic vinegar
1/4 tsp dried oregano
1/2 tsp dried thyme
1 tsp hot sauce.

------------------------------------------------------

Breadsticks:
Heat grill to med.-high. On a floured surface, roll pizza dough into large rectangles. Use a pizza wheel to cut the dough into long strips, then cut each strip into roughly 5 in. lengthes. Set aside. In a wide, shallow bowl mix 1/2 tbsp of salt, garlic powder, pepper and onion poweder. Place butter in in another shallow bowl. One or 2 at a time place strips of dough in the buter. Turn to coat evenly. Shake off excess butter. Lightly dredge the strips throught the seasoning mix to coat and set aside. Arrange dough strips on grill about 2 inches apart. Cover adn grill for 1 -2 minutes, or until strips are puffed and lightly browned on bottom flip and grill covered another minute.

Sauce:
in a blender combine tomatoes and the juice from the can, remaining salt , garlic cloves, honey, vinegar, oregano, thyme and hot sauce. Puree until smooth. Transfer to a saucepan and heat over low.

Garlic Eggplant Hummus

2009-06-09T21:27:00.000-07:00

Prep Time: 15 min.
Total Time: 1 hr 45 min.
Servings: n/a

Ingredients:
1 lrg. Eggplant
3 tbsp. E.V. Olive Oil, divided
1/2 Cup Garbanzo Beans, drained
1 1/2 tsp. Tahini (sesame seed paste)
3 cloves Garlic
3 tsp. chopped parsley
Juice from half of a lemon
s & p

-----------------------------------------------------

Preheat oven to 350 degrees. Cut eggplant in half lengthwise, then score flesh in criss cross pattern @ 1 in intervals about 1/2 in. deep. Rub cut sides w/ 1 1/2 tbsp olive oil; sprinkle w/ salt. Place eggplant on baking sheet, cut side down and bake until tender about 1.5 hrs. Cool slightly then scoop flesh into food processor add garbanzo beans, remaining olive oil, lemon juice, tahini garlic and any add-ins; puree until almost smooth. Stir in Parsley and season with salt and pepper.

Add-ins:
artichoke hearts
shallots
kalamata olives
pine nuts

Serving Suggestions:
pita bread
pita crisps
veggies

Maple Glazed Walnuts

2009-06-09T20:00:00.000-07:00

Prep Time: n/a
Total Time: 3 min.
Servings: 6 (1/3 cup each)

Ingredients:

2 cups walnut halves
1/3 cup grade a maple syrup
1/8 tsp salt

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Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool

Cherry Vanilla Oatmeal

2009-06-08T22:07:00.000-07:00

Prep Time: 2 min
Total Time: 7 min.
Servings: 2

Ingredients:
1 3/4 cups water
1 cup Quick Cooking Oats
1/8 tsp salt
1/4 cup dried cherries
1/2 tsp vanilla extract
2 tbsp sugar free cherry jam/preserves, or to taste
1/4 cup fat free or 1% milk, plus more to taste

-------------------------------------------------

Put water, oats, salt and cherries into a medium sized saucepan. Bring to a boil, reduce the heat and simmer for 1 minute. Remove from heat. Stir in the vanilla extract and jam. Put into serving bowls and pour 2 tablespoons of milk over each bowl.

Grilled Angel Food w/ Balsamic Berries

2009-06-07T21:44:00.000-07:00

Prep Time: 15 min
Total Time: 30 min
Servings: 6

Ingredients:
1 1/2 lbs strawberries cut in 1/2
2 tbsp. balsamic vinegar
1 tbsp. splenda crystals
1 9 oz sugar free angel food cake
fat free whipped topping

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In med bowl toss berries with vinegar and sugar. let stand and room temp about 30 min. stirring occasionally. Cut angel food cake into 6 wedges. Prepare grill. Place cake on grill and cook 3-4 min. or until lightly toasted on both sides. Spoon berries and juice onto a plate place cake on top. with a dollop of whipped topping.

Serving Suggestions/Substitutions:
any type of berries you like
peaches
nectarines

Shrimp Spring Rolls

2009-06-06T23:28:00.000-07:00

Prep Time: 5 min.
Total Time: 20 min.
Servings: 8 rolls

Ingredients:
Sauce:1/2 cup seasoned rice vinegar
8 tsp hoisin sauce
2 tbsp minced garlic
4 tsp chili-garlic sauce
1/2 tsp sesame seeds

Rolls:
8 rice paper rounds
5 1/3 cups coleslaw mix
8 tbsp cilantro
16 tsp mint
16 shrimp cut in half

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Mix 1st four ingredients together, set aside (will be used as a dipping sauce). Submerge 1 rice paper round in bowl filled w/ room temp water. Let stand until soft and pliable but not limp approx. 1 min. Place round on work surface mound 2/3 cup coleslaw mix at end closest to you. sprinkle with 1 tbsp. cilantro and 2 tsp mint. Top with 4 pieces of shrimp. Roll up and repeat.

Frozen Banogurt Pops

2009-06-05T23:09:00.000-07:00

Prep Time: 20 min

Total Time: 2 hours 20 min

Makes: 14 pops

Ingredients:

1 cont. (6 oz)fat free strawberry yogurt

1 cont. (6 oz)reduced fat boston creampie yogurt

7 large bananas, peeled and cut crosswise in half

2 cups reduced fat graham crackers, finely crushed

14 wooden sticks with rounded ends

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Cover cookie sheet with waxed paper. Place yogurt in shallow bowl. Carefully insert wooden stick into cut end of each banana half. Roll each banana in yogurt, then sprinkle (don't roll the bananas in it, it will become a big mess) with cereal. Place on cookie sheet. Freeze about 2 hours or until firm. Cover tightly and keep frozen.

Serving Options:

Drizzle with melted chocolate and peanut butter chips

replace grahams with your fave cereal: golden grahams, cheerios, cinnamon toast crunch, etc

Fruit Dip

2009-06-04T23:06:00.000-07:00

Prep Time: 15 min
Total Time: 15 min
Servings: n/a

Ingredients:
1 1/3 cups Fat Free vanilla yogurt
2/3 cup softened, fat free cream cheese
3 tbsp packed splenda brown sugar

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In medium bowl, mix yogurt and brown sugar. Serve with fruit for dipping.

Serving Suggestions:
apple wedges
strawberries
banana slices
pineapple chunks
grapes

Serving Tip:
If you're using fruits like apples and bananas that will brown once cut, dip them into lemon juice immediately after cutting. They'll look fresh longer!

Double Bruschetta

2009-06-03T23:03:00.000-07:00

Prep Time: 15 min
Total Time: 30 min
Serves: 8-12

Ingredients:
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
5 cloves minced garlic
1/4 cup olive oil
2 tbsp balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 tsp salt
1/4 tsp black pepper
1 French baguette
2 cups skim-mozzarella cheese , shredded

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Preheat the oven on broiler setting.In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.

Crab Canneloni with White Sauce

2009-06-02T22:59:00.000-07:00

Prep Time: 15 min
Total Time: 45 min
Serves: 2-4

Ingredients:
1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup skim milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup basil, chopped
1 pound lump crabmeat
1/4 tsp salt
1/4 tsp white pepper

White (Bechamel) Sauce:
5 tbsp unsalted butter
1/2 cup all-purpose flour
4 cups reduced fat milk, warmed
1/2 tsp salt
1/4 tsp white pepper
Pinch freshly grated nutmeg

or use a jar of premade alfredo sauce

------------------------------------------

Preheat oven to 350 degrees
Sauce:
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.) Yield: about 4 cups
Pasta and Assembly:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.

Watermelon - Ginger Fresca

2009-06-02T21:19:00.000-07:00

Prep Time: 10-20 Min.
Total Time: 3 hrs 20 min.
Servings: n/a

Ingredients:
10 Cups seeded, watermelon
3 cups cold water, divided
1/3 cup fresh lime juice
1-4-1/2 cups splenda crystals
1 1/2 tbsp. ginger juice
lime wedges

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Ginger Juice:
peel a 3 oz. knuckle of ginger and grate. Wrap in cheese cloth and twist at both ends to squeeze out juice. Or use a fine-mesh sieve and press to release juice.

Juice:
cut and seed watermelon into 1-in pieces. Place 2 1/2 cups watermelon and 3/4 cup water in blender and puree. Repeat 3 more times. Add Lime juice, sugar and ginger juice stir to blend, add more sugar if needed and your additional add ins.Refrigerate at least 3 hrs

Add-Ins:
Sparkling waters
Gin
Tequila
Vodka

Salad Alla Puttanesca with fried capers

2009-06-01T22:57:00.000-07:00

Prep Time: 3 min
Total Time: 10 min
Serves: 2-4

Ingredients:
1/2 cup E.V. olive oil
1 jar large capers, drained well and patted dry
3 cloves garlic, grated
1 tsp anchovy paste (optional)
6 plum tomatoes, sliced 1/2-inch thick
1 small red onion, very thinly sliced
1/2 cup coarsely chopped flat-leaf parsley
A handful pitted good quality black olives
1 teaspoon red pepper flakes, for seasoning
s & p

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Heat 1/4 cup oil in small pan over medium-high heat. Add capers but be careful, they will spatter. Fry the capers 1 1/2 to 2 minutes until golden, drain on paper towels.Combine remaining 1/4 cup extra-virgin olive oil with garlic and anchovy paste. Add tomatoes, onion, parsley and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve.

Corn Avocado and Tomato Salad

2009-05-31T22:55:00.000-07:00

Prep Time: 15 min

Total Time: 20 min

Serves: 4-6

Ingredients:

Salad:

2 cups cooked corn, fresh or frozen

1 avocado, cut into 1/2-inch cubes

1 pint cherry tomatoes, halved

1/2 cup finely diced red onion

Dressing:

2 tbsp E.V. olive oil

1/2 tsp grated lime zest

1 tbsp fresh lime juice

1/4 cup chopped cilantro

1/4 tsp salt

1/4 tsp pepper

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Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

Copper Pennies (carrot salad)

2009-05-30T22:53:00.000-07:00

Prep Time: 15 min
Total Time: 24 hrs
Servings: 4-6

Ingredients:
1 cup splenda
1 cup white vinegar
1 cup vegetable oil
1 tsp dry mustard
1 tsp Worcestershire sauce
1 tsp salt
1 tsp pepper
1 (10 3/4-ounce) can tomato soup
2 pounds carrots, peeled, cooked, and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped

---------------------------------------------

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight.

will keep for up to 6 weeks in the refrigerator.

Mac N Cheese

2009-05-29T22:51:00.000-07:00

Prep Time: 20 min
Total Time: 45 min
Serves: 6-8

Ingredients:
2 cups 8 oz. uncooked elbow macaroni (we prefer wheat)
2 cups fat-free milk
3 tbsp all-purpose flour
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
2 cups reduced fat sharp Cheddar cheese, shredded

-----------------------------------------------------------

heat oven to 350°F. In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted add cheese sauce to cooked macaroni; mix well. Spoon into baking dish and bake 20 to 25 minutes or until edges are bubbly.

Red Beans and Rice

2009-05-28T22:49:00.000-07:00

Prep Time: 10 min
Total Time: 15 min
Servings: 2

Ingredients:
1tsp vegetable oil
1/4 cup onion, chopped
1/2 cup green bell pepper, chopped
2 cloves garlic , minced
2 cups red kidney beans drained & rinsed
6 oz. package frozen cut okra, thawed and drained
1 tsp chopped fresh thyme leaves or
1/4 teaspoon dried thyme leaves
1/2 tsp red pepper sauce (optional)
1/4 tsp salt
2 cups hot cooked rice
1/2 cup tomato, seeded and chopped

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Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally, until vegetables are tender. Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot. Serve over top of rice. Top with tomato

Serving Suggestions:
corn bread
honey butter
sausagehot links

Pepper Jack Souffle

2009-05-28T21:14:00.000-07:00

Prep Time: 15 Min.
Total Time: 65 Min.
Servings: 6

Ingredients:
4 tbsp. light margarine/butter
1/4 Cup all purpose flour
1 1/2 cups fat free milk, warmed
6 oz - 1 1/2 cups shredded low fat pepper jack cheese
4 lrg eggs separated
1 lrg egg white
1 4.5 oz. can drained chopped mild green chilies

-----------------------------------------------------

preheat oven to 325 degrees. Grease 2-qt. souffle dish. In med. sauce pan melt margarine on low. Add flour and cook 1 min., stirring constantly. Gradually add in milk. Cook on med. heat until sauce thickens and boils (stirring constantly still) reduce heat to low and simmer 3 mo. Stir in cheese and cook until melted and sauce is smooth. Remove from heat. In med. bowl lightly beat egg yolks: gradually stir in cheese sauce. Stir in any add ins and chilies. In a bowl with a mixer (on high) beat the 5 egg whites until you have stiff peaks. With a spatula fold in 1/3 of the egg whites into the cheese sauce. Fold in remaining whites just until blended. Pour mix into dish. Bake approx 50 min. or until souffle is puffed and golden brown and a knife inserted 1 in. from edges comes out clean.

Add-Ins:
ham/turkey sausage
veggie sausage
ground turkey
soy ground

Serving Suggestions:
avocado
salsa
sour cream
hot sauce
chili Verde

Strawberry Hearts

2009-05-27T22:47:00.000-07:00

Prep Time: 15 min
Total Time: 45 min
Makes: 16

Ingredients:
1 frozen puff pastry sheet (1/2 of a 17.3 oz pkg if you cannot find lrg ones.)
1/3 cup sugar free strawberry preserves
1 cup fat free whipped topping, divided
4 lrg strawberries, cut into 4 slices each
semi-sweet baking chocolate (or sugar free chocolate syrup :) )

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preheat oven to 350 degrees. Cut 16 hearts (w/2 a 2 in. heart cookie cutter) out of puff pastry. Place on ungreased cookie sheet and bake 20 min. Cool completely. Cut each heart horizontally. Spread 1 tsp of the jam onto 16 of the half hearts then add 1 tsp of whipped topping and top with a strawberry slice. Cover with other half of heart. Drizzle with melted chocolate.

Smoked Salmon Dip

2009-05-26T22:44:00.000-07:00

Prep Time:10 min

Total Time: 25 min. 24 hrs 25 min.

Servings: n/a

Ingredients:

4 oz. smoked salmon or Lox-style salmon, skin and bones removed

1/3 cup finely chopped red onion

1-2 tbsp prepared horseradish

1 8 oz container of fat free sour cream OR fat free whipped cream cheese

s&p

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In a bowl finely flake salmon. Add onion, horseradish, and sour cream season with s&p. Cover and refrigerate 15 min. - 24 hrs.

Spicy Energy Mix

2009-05-25T22:43:00.000-07:00

Prep Time: 2 min
Total Time: 2 min
Servings: 1

Ingredients:
1 oz. Pepita
1 1/2 oz. dried mango
1 oz chopped dates
1/4 tsp prepared spicy spice rub (your choice)

-------------------------------------------------

combine all ingredients

Eggplant Pizza

2009-05-24T22:41:00.000-07:00

Prep Time: 5 min
Total Time: 20 min
Servings: 4-8

Ingredients:
1 Japanese Eggplant
2 cloves minced garlic
2 cups part-skim ricotta
2 cups reduced fat mozzarella
1 cup sliced basil
1 pizza crust
E.V. Olive Oil
Marinara Sauce

-------------------------------------------------

Preheat oven to 325 degrees. Saute 1/2 in thick eggplant rounds in olive oil until golden: add garlic and saute 30 sec. longer. Place eggplant on pizza dough. Top with desired about of marinara sauce. dollop ricotta over sauce and top with grated mozzarella. Bake until cheese is melted and crust is brown. Top with Basil

Stuffed Poblano Peppers

2009-05-23T22:40:00.000-07:00

Prep Time: 5 min
Total Time: 20 min
Servings: 4

Ingredients:
3/4 cup long-grain white rice
4 poblano peppers
1 1/2 cups corn kernels
15 oz. can kidney beans drained and rinsed
3 tbsp E.V. olive oil
4 oz. reduced fat shredded cheese
s & p

----------------------------------------------------

Adjust your oven rack to the highest position, or boiler. Cook rice according to package instructions. Cut poblanos in half length-wise scoop out and discard seeds. Place poblanos skin side up on a foil lined baking sheet. Broil until the is charred black 2-3 min. Remove from oven and let cool. Combine corn, beans, rice, olive oil, s&p. Peel poblanos and discard skin spoon mixture over chilies and sprinkle with cheese

Substitutions:
Goats milk cheese

Warm Dijon Potato Salad

2009-05-22T22:38:00.000-07:00

Prep Time: 15 min
Total Time: 25 min
Servings: 4-6

Ingredients:
2 lbs. small red potatoes quartered
2 stalks celery, thinly sliced
1/2 cup onion, thinly sliced
1/4 cup cider vinegar
1/4 cup Dijon mustard
1/4 cup coarsely chopped Italian parsley
s & p

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Place potatoes and enough water to cover them In a 4-qt pan add 1 tsp salt heat to boiling. Reduce heat to med-low: cover and simmer approx 8 min until potatoes are tender. In a large bowl stir together celery, onion, vinegar, Dijon mustard, and s & p. Drain potatoes VERY well. Add hot potatoes to bowl gently toss to coat and sprinkle with parsley.

BLAT Salad

2009-05-21T22:37:00.001-07:00

Prep Time: 10 min
Total Time: 2 hrs 10 min
Servings: 2-6

Ingredients:
1 lb. bacon (turkey, soy, or pork if choosing a less figure friendly version)
2 lrg. heads of romaine cut into pieces
3 lrg. tomatoes cored and cut into pieces
2 avocados pitted and diced
1 cup lite whipped salad dressing (light miracle whip)
1 tsp salt free table blend seasoning mix

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Cook bacon as directed on package drain, cool and crumble. Place half of the lettuce in a bowl sprinkle with half of the tomatoes, avocado and bacon. Press to compress. Spread half of dressing over top and sprinkle with half of the seasoning. Repeat with remaining ingredients. Cover and chill at least 2 hours. Mix/toss before serving.

Tomato, Olive and Feta Pasta

2009-05-21T21:55:00.000-07:00

Prep Time: 5 min.
Total Time: 30 min.
Servings: 2-4

Ingredients:
3 1/2 cups chopped seeded tomatoes (about 7)
1/2 cup dry white wine
4 minced garlic cloves
1/2 cup E.V. Olive Oil
1/2 cup pitted chopped kalamata olives
3/4 lb. of pasta (wheat linguine/spaghetti is my choice)
1/2 cup finely chopped Italian parsley
1/2 cup finely chopped basil
1 tbsp balsamic vinegar
1 1/2 cups crumbled low fat feta, divideds&p

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Puree 2 1/2 cups tomatoes, wine and garlic. heat oil in skillet (med-hi). Add puree and olives. cook until sauce begins to thicken, stirring often (approx. 6 min.) meanwhile cook pasta until just tender. Drain, reserving 1/2 cup of pasta water. Add pasta, parsley, basil and vinegar to sauce. Heat sauce over med. heat until sauce coats pasta adding reserved liquid by 1/4 cup if dry. Season with s&p. In last 2 min. add remaining tomatoes and half of the feta. Top w/ remainder of cheese before serving.

Spiced Cold Chicken

2009-05-21T21:40:00.000-07:00

Prep Time: 5 min
Total Time: 50 min
Servings: 4-8

Ingredients:
4 lbs. cold chicken
3 tbsp. sweet paprika
2 tsp. splenda brown sugar
2 tsp dry mustard
4 tbsp. E.V. Olive Oil
1-2 tsp. salt
1/2 tsp pepper

---------------------------------------------------------

Preheat oven to 450 degrees. Clean your chicken and pat dry place in a lrg baking dish. In a sml. bowl combine all ingredients so you have a thick paste. Rub evenly over your chicken. Roast until cooked through (approx. 45)

Serving Suggestions:
serve it hot, room temp, or chilled it's great for picnics and parties.
potato salad
pasta salad
fruit

Blueberry Soup

2009-05-21T21:39:00.000-07:00

Prep Time: 5 min.
Total Time: 20 min. minimum
Servings: 2-4

Ingredients:
1/2 cup splenda crystals
1/4 cup of orange juice or the juice of 1 orange
1 cup white wine
2 cups blueberries
1 cup fat free Vanilla yogurt

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In med. sauce pan bring sugar, o.j., wine, and 1 cup of water to a boil. Boil for 1 min. add berries and cook 1 min longer. Remove from heat and let cool completely. Puree he mixture, strain and then chill. Swirl in yogurt right before serving

Ricotta and Sun-Dried Tomato Bruschetta

2009-05-21T21:31:00.000-07:00

Prep Time: 10 min
Total Time: 5 min.
Servings: n/a

Ingredients:
1/2 Baguette, cut horizontallyorbagel chips (save some work ;) )
2 tbsp. pre-made pesto
1/2 cup part skim ricotta
1/4 cup drained and chopped oil packed sun-dried tomatoes

-----------------------------------------------

With Baguette:
Prepare grill. Brush cut sides of baguette w/pesto. In small bowl, combine ricotta and 1/4 tsp salt. Place baguette on grill, cut sides down and cook about 2 min. until toasted. Transfer to cutting board. Spread ricotta mixture on grilled sides of baguette; top with tomatoes cut each crosswise if desired.

With Chips:
Combine ricotta pesto and 1/8 tsp. salt. Spread chips with ricotta mixture and top with tomatoes

Spring Chicken Salad

2009-05-21T21:11:00.000-07:00

Prep Time: 5 Min.
Total Time: 5 Min.
Servings: approx. 4

Ingredients:
1 can cooked chicken
1 sml. can mandarin oranges
1/2 cup dried cranberries
1/2 cup shaved almonds or pecans (optional)
1/2 cup celery (optional)
1/4 - 1/2 cup light mayo/miracle whip (dryer or moist)
1-2 tbsp poppy seeds
S & P

----------------------------------------------

Drain and chop mandarin oranges. Drain chicken. Rough chop your nuts if using them. Chop Celery if using. Combine all ingredients in bowl

Serving Suggestions:
all by itself'
with crackers
on toast
sandwhich
on top of a bed of greens
in a wrap

Cold Waldorf Quinoa Salad

2009-05-20T22:35:00.000-07:00

Prep Time: 10 min
Total Time: 25 min
Servings: 2-4

Ingredients:
1 cup water
1 cup apple juice
1/2 tsp cinnamon
1 cup rinsed and drained quinoa
2 diced apples
1 cup diced celery
1/2 cup dried cranberries
1/2 cup walnuts
1 cup fat free vanilla yogurt

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Place water, apple juice, cinnamon and rinsed quinoa in saucepan and bring to a boil. Reduce heat, cover and simmer 15 min or until quinoa is done. Add in remaining ingredients just before serving.

Add-Ins:
2-4 chopped chicken breasts

Turkey Enchiladas

2009-05-19T22:33:00.000-07:00

Prep Time: 15 min
Total Time: 35 min
Servings: 4-6

Ingredients:
12 oz. roasted turkey breast chopped
1 8.75 oz can whole corn kernels
1 8 oz container of fat free sour cream
1 1/2 cup/6 oz. reduced fat Mexican cheese blend
2 tbsp. chopped cilantro
10 6 in corn tortillas
1 10 oz can enchilada sauce
1 cup mild salsa

-----------------------------------------------

preheat oven to 400 degrees. Spray 13x9 baking dish w/ non stick cooking spray. In lrg bowl, combine turkey, corn, sour cream, half of cheese, half of the cilantro. Stack 5 tortillas on a damp paper towel on microwave safe dish; microwave 30 sec. Place about 1/3 cup turkey mix on each tortilla and roll tightly. Arrange on baking dish seam side down. Repeat w/ remaining ingredients. In bowl stir together enchilada sauce and salsa. Pour over tortillas to cover. Top w/ remaining cheese and back 15-20 min. or until cheese melts and enchiladas are heated through. Sprinkle with remaining cilantro.

Haupia (hawaiian coconut pudding/jello)

2009-05-18T22:31:00.000-07:00

Prep Time: 2 min.
Total Time: 12 min. plus setting/chilling time
Servings: 4-9

Ingredients:
12 oz. chilled lite-coconut milk
1 1/2 cups water
1/2 cup + 2 tbsp. splenda crystals
1/2 cup + 2 tbsp cornstarch

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Combine all ingredients in small saucepan. Stir over med. heat until thickened. Lower heat and cook for 10 min. stirring constantly to avoid burning (it will happen if you stop stirring, don't walk away). pour into 8x8 dish, chill until set.

Serving Suggestions:
shredded coconut
s.f. chocolate syrup
almonds

Applesauce Oatmeal Cookies

2009-05-17T22:29:00.000-07:00

Prep Time: 10 min
Total Time: 20 min.
Servings: approx. 50 cookies

Ingredients:
3 cups uncooked oatmeal
1 cup whole wheat flour
1 tsp baking soda
2 tsp cinnamon
2/3 cups raisins, cranberries, or any other dried fruit cut into bite sized pieces
1 cup unsweetened applesauce
1 cup splenda brown sugar
1 tsp vanilla
2 egg whites

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Preheat oven 350 degrees. Combine 1st 5 ingredients. Mix next 4 ingredients together in a separate bowl, add to dry ingredients. Roll into small balls and smash to 1/4 in thickness on baking sheet. Bake for 10 min.

Zesty Shrimp and Pasta

2009-05-16T22:27:00.000-07:00

Prep Time: 5 min.
Total Time: 20 min.
Servings: 2-4

Ingredients:
8 oz uncooked wheat linguine
3/4 cup light Italian dressing
2 cloves minced garlic
2 cups mushrooms
1 14 oz. can artichoke hearts
1 lb. shrimp
1 tbsp. fresh parsley
1/2 cup halved cherry or grape tomatoes
1/4 cup green olives rough chopped
1/4 cup Parmesan Cheese

--------------------------------------------

Cook Pasta. Heat 1/2 cup dressing in large skillet over med. heat. Stir in mushrooms, garlic, and artichokes. Cook 3 min. Add shrimp and parsley cook until shrimp are done. Drain pasta; return to pot add shrimp mixture and remaining dressing. top with tomatoes, olives, and cheese

Seafood Martini

2009-05-15T22:24:00.000-07:00

Prep Time: 15 min.
Total Time: 30 min.
Servings: 4

Ingredients:
Sauce:
1 8 oz. bottle clam juice
1 cup chopped fresh cilantro
3/4 cup canned crushed tomatoes w/juice
1/4 cup unseasoned rice vinegar
2 tbsp. fresh lime juice
2 tbsp. prepared white horseradish
1 tsp. hot sauce
2 clove pressed garlic

Salad/Seafood:
1 cup (about 3 lrg)
1/4 in. diced seeded plum tomatoes
1 cup 1/3 in. diced peeled/pitted avocado
1 1/2 cups 5-6 oz. cooked, shelled and chopped lump crab meat
16 cooked med. shrimp butterflied and halved
1 1/2 cups 5-6 oz. cooked, shelled, and chopped lobster

Garnish:
fresh cilantro
lime wedges

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Stir together clam juice, cilantro, tomatoes with juices, vinegar, lime juice, horseradish, garlic and hot sauce. Cover and refrigerate until cold. Can be made up to 1 day in advance. Divide ingredients as follows among 4 serving dishes or glasses: tomatoes, then avocado. Add crab, and pour about 1/4 cup of sauce over crab. Divide shrimp, then lobster top with remaining sauce. Garnish with lime wedges and cilantro.

Servings Suggestions:
crackers
tortilla chips

Slow Cooker Teriyaki Short Ribs

2009-05-14T22:19:00.000-07:00

Prep Time: 5 min.
Total Time: 4-6 hrs
Servings: 4-6

Ingredients:
1 - 5 lb. tray thin sliced beef short ribs
6 cups hot water
1 1/2 cups splenda brown sugar (3 cups if using light brown sugar)
6 cups low sodium soy sauce (my fave is aloha shoyu)
8 cloves fine minced garlic
1 - 3 in. knuckle of ginger peeled and minced/grated
1 can o.j. concentrate

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combine all ingredients in slow cooker and cook on medium heat until cooked through.

Lentil Stew

2009-05-14T21:07:00.000-07:00

Prep Time: 10-15 Min.
Total Time: 30-45 Min.
Servings: 4-6

Ingredients:
1 cup dry lentils
3/4 cup chopped onions
1/4 (about 1 lrg. bulb)cup minced shallots
3 cloves of garlic, minced
1 tbsp. E.V. Olive Oil
4 cups broth (your choice i prefer chicken or veg.)
1 can (7 1/2 oz) petite dice tomatoes
1 tbsp. Worcestershire
1/4 tsp. thyme
1/2 tsp. pepper
1/8 tsp. ground cumin
1 bay leaf
1 tsp. maple syrup (optional and not table syrup)
1 cup carrots
1 cup celery or celery root
1/2 lb. cooked lite sausage links (turkey, or veggie if cooking even lighter or veg.)

------------------------------------------------------

Rinse lentils and check for rocks; set aside. Cook onion, shallots and garlic until tender. Combine other ingredients minus the carrots, celery and sausage. Bring to a boil, Reduce heat, cover and simmer for 15 min. Add carrots and celery, return to a boil, reduce heat and simmer for another 15-20 min. Stir in sausage and heat through. Discard bay leaf and serve.

Serving Suggestions: great with fresh bread (we like corn bread ;) )and a little light butter!

Tex Mex Casserole

2009-05-13T22:17:00.000-07:00

Prep Time: 5 min.
Total Time: 20 min.
Servings: 4-6

Ingredients:
1 lb. ground turkey (or soy, beef)
1 chopped onion
1 pkg. prepared taco seasoning
15 oz. can diced tomatoes
15 oz. can tomato sauce
1 cup whole kernel corn
2 cups macaroni (i prefer wheat)
1 cup reduced fat shredded cheese

-------------------------------------------------

Brown turkey and onion in skillet, drain any fat. Stir in seasoning packet (prepared with water), diced tomatoes, tomato sauce and corn. Bring to a boil. Add pasta, reduce heat to low, cover and simmer 12 min. stirring occasionally. Sprinkle with cheese (and let melt).

Frozen Cheescake Bites

2009-05-12T22:14:00.000-07:00

Prep Time: 5 min
Total Time: 2 hrs. minimum
Servings: n/a

Ingredients:
3/4 cup fat free whipped topping
5 Tbsp. fat-free cream cheese, softened
1 Tbsp. Splenda crystals

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Using a fork, mix whipped topping, cream cheese and Splenda until smooth and well blended. Evenly distribute mixture into 10 sections of an ice cube tray. Tap tray firmly on the counter a few times to get mixture to settle flat. Place tray in freezer until Bites are solid -- at least 2 hours. Once frozen, Cheesecake Bites should pop out easily (if not, run the bottom of the tray under the faucet for a few seconds to loosen them).

Add-ins:
10 tsp. s.f. syrup (chocolate, Carmel, etc) top each bite with syrup before freezing
chocolate dipped
sugar free or low sugar fruit topping (pie filling)
picture is them dipped in dark chocolate

Chocolate Dipped Strawberry Parfait

2009-05-07T21:00:00.000-07:00

Prep Time: 15 Min.

Total Time: 20 Min.

Makes: 4 Treats

Ingredients:

1 package (1.34 oz) instant s.f. chocolate pudding

2 Cups skim milk (or however much the package says to use)

4 bananas sliced

2 Cups Strawberries sliced

Fat Free Whipped Topping

4 tall glasses (or whatever you choose)

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Prepare Pudding as instructed on package let soft set approx. 5 min. (longer if time permits). Layer ingredients in your glass (i liked it as follows: Pudding, strawberries, bananas, whipped topping, repeat)

Faux Cheescake

2009-04-30T20:56:00.000-07:00

Prep Time: 10 Min.
Total Time: 10 Min.
Makes: Approx 10 servings (depends on usage)

Ingredients:
1 package (8 oz.) Softened Fat Free Cream Cheese
1/4 Cup Splenda Crystals
1 Cup Fat Free Whipped Topping
1 Tsp. Lemon Juice (optional)

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Blend Cream Cheese, Sugar, and Lemon Juice until well blended. Fold in Whipped Topping.

Serving Suggestions:
top with fresh fruit
preserves
crushed graham crackers
nilla wafers
chocolate syrup
Carmel sauce

Tip: Can also be used as a topping for muffins, brownies, etc (will be a little soft set)