Kitty's Cooking

Raspberry Filling for cakes

2011-12-19T23:06:00.003-07:00

Ingredients
1 1/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1/4 cup sugar

Instructions
In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).

Let cool completely before spreading onto cake.

Tater Tot Hotdish

2011-11-20T15:34:00.001-07:00

Ingredients
1 pound ground beef
1 medium onion, chopped
1 can condensed cream of mushroom soup
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 c. shredded cheddar cheese
1 can green beans
3 cups frozen Tater Tots

Instructions
Cook beef and onion in 10-inch skillet over medium-high heat until beef is well browned, stirring to break up meat. Pour off fat.

Stir soup, ketchup and Worcestershire into skillet. Add green beans and cheese; stir well. Spoon beef mixture into 12x8-inch shallow baking dish. Arrange potatoes around edge of casserole.

Bake at 425 degrees F for 30 minutes or until potatoes are done.

Note
This the ultimate in comfort food!

Broccoli Salad

2011-11-14T10:06:00.001-07:00

Ingredients
1 head of broccoli, cut into small pieces
1 c. Craisins
1 c. sunflower seeds
5 (or more) slices of bacon, cooked crisply and broken into pieces
1/4 c. finely chopped red onion
1 c. red seedless grapes, cut in half
1 c. mayonnaise
1/4 c. sugar
2 tsp. vinegar

Instructions
Combine first 6 ingredients (broccoli through grapes) in a large bowl. In a smaller bowl, combine mayonnaise, sugar, and vinegar. Mix well. Pour mayonnaise mixture over salad and mix well. Chill 1 hour before serving.

Kate's Mexican Casserole

2011-11-09T13:24:00.000-07:00

Ingredients
2 fresh corn cobs
1/2 small onion, diced
1 small jalapeno, finely diced
1 Tbsp. chipotle chile in adobo sauce (minced)
1 Tbsp. olive oil
1 lb. ground beef
1 taco seasoning packet
1 can refried beans
2 c. cooked rice
1 c. salsa
4-6 tortillas, ripped into pieces
2 c. shredded cheese

Instructions
Cut the corn off the cobs. Heat the olive oil in a medium sauce pan. Add the onion and saute for a few minutes. Add the jalapeno, corn, and chipotle chile. Saute until corn is tender.

Brown the ground beef. Add the taco seasoning packet and follow the directions to make the taco meat.

Combine the rice and the salsa.

Spray an 8x8 pan with cooking spray. Add a layer of torn tortillas on the bottom. Layer the taco meat, corn mixture, Mexican rice, refried beans, and a little cheese. Repeat layers a 2nd time. Top with a final layer of torn tortillas and cheese.

Bake at 350 for 30 min or so.

Enjoy!

Notes
Hey! I made this one up myself! :)

Creamy, Cheesy Potato Soup

2011-11-09T13:19:00.001-07:00

Ingredients
6 large potatoes, peeled and cubed
1/2 small onion, diced
2 stalks celery, diced
1 carrot, peeled and diced
6 c. (1 1/2 quarts) chicken broth or vegetable stock
1 garlic clove, minced
1/4 cup butter
Salt to taste
Pepper to taste
1 1/2 cup half and half
2 cup shredded cheddar cheese
1 package bacon, cooked and chopped (optional)
Garnish: chives, sour cream, and cheese

Instructions
Combine first 9 ingredients in a large slow cooker and cook on high for 4 hours or low for 8 hours (potatoes should be tender). Using an immersion blender, partially blend the soup (some potato chunks should remain). Stir in half and half, cheese, and bacon. Stir well until cheese is melted.

Serve and garnish with toppings.

Notes
Sometimes if the soup seems too thin, I remove a little bit of the broth (maybe 1/4 - 1/2 c.) and combine it with 1-2 tsp corn starch. I return the mixture to the slow cooker and mix it until the soup thickens.

This soup is vegetarian if made with vegetable stock and if you leave out the bacon. It's just as delicious when prepared this way.

Italian vinaigrette

2011-10-01T11:26:00.003-06:00

Ingredients
3 tbsp olive oil
2 tbsp red wine vinegar
salt
pepper
1/4 tsp dried garlic
1/2 tsp Italian seasoning
1 pinch red pepper

Instructions
Mix it up & serve on a salad.

Chicken marinade

2011-08-20T17:29:00.001-06:00

Ingredients
1 c. beer
2 tbsp. soy sauce
1 tbsp. oil
2 cloves garlic, minced
1 tbsp. onion, chopped
1 tbsp. parsley, chopped

Instructions
Combine ingredients in a ziplock bag. Add chicken pieces. Marinate chicken for several hours or overnight. Remove chicken and grill to your heart's content.

Notes
Really delicious! The chicken was very flavorful and tender.

Chicken Tikka Masala

2011-08-11T10:50:00.001-06:00

Click here for the recipe. I can't plagiarize from one of my favorite blogs!

A few notes:
I went to the Indian grocery store for the garam masala and the tikka paste. Both were fairly inexpensive.

I marinated the chicken overnight and it was so delicious!

German Pancake

2011-07-17T13:45:00.002-06:00

Ingredients
1/4 cup butter
1 cup all-purpose flour
1 cup milk
6 eggs, lightly beaten
1/8 teaspoon salt

Instructions
Preheat oven to 350 degrees. Place butter in 9x13 pan and place in oven so butter melts while oven is heating.

In a medium bowl, mix flour, milk, eggs and salt.

Pour the mixture into the prepared baking dish. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown. Serve with syrup.

Notes
This is a Boyle family favorite. I can't believe I never knew this recipe existed until a recent family trip to Bear Lake. I've made it 3 times since then.

Irresistible Irish Soda Bread

2011-03-20T11:49:00.002-06:00

Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

Instructions
Preheat oven to 325° F. Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Notes
Having never been to Ireland, I have no idea if Irish people really make and eat this bread. However, it is really delicious! I made it for our family on St. Patrick's Day.

I didn't wrap the bread and let it sit like the directions say. As a result, it was very crumbly, though still really great. After dinner I wrapped the remaining bread and the next day the texture really was much better. If you can plan ahead, I suggest making it the day before you plan to eat the bread.

Slow Cooker Lemon Chicken

2011-03-15T17:19:00.001-06:00

Recipe adapted from Basket 411

Ingredients
2 cups chicken broth
1 stick butter
The juice from 2 large lemons
1 Tbsp. dried oregano
1 Tbsp. dried rosemary
8 garlic cloves, minced
1 tsp. salt
1 tsp. pepper
Chicken breasts

Instructions
In a saucepan, combine chicken broth, butter, lemon juice, oregano, rosemary, garlic, salt, and pepper. Simmer for 3-4 minutes.

Place 3 large chicken breasts in the bottom of the slow cooker. Pour the lemon mixture over the chicken. Cook on low for 4-5 hours.

Notes
I don't know that it's necessary to add that much butter... or if the butter is necessary at all. It would definitely be lower cal without it! I made it the way the recipe was written, though. We thought it was delicious. I served the chicken and sauce over brown rice with broccoli as a side. Yummo.

Skillet Zucchini

2010-08-30T11:13:00.000-06:00

Recipe adapted from AllRecipes

Ingredients
Cooking spray
4 slices uncooked bacon, chopped
6 medium zucchini, cut into chunks
1/2 large onion, sliced
2 cloves garlic, minced
2 large tomatoes, seeded and cut into chunks
Salt and pepper to taste
Basil and oregano to taste
2 Tbsp water
1/4 cup bread crumbs
1/2 cup shredded Cheddar cheese
1/4 grated Parmesan cheese

Instructions
Spray a large skillet with cooking spray and heat over medium-high heat. Add bacon and cook until crispy. Add onions and garlic; sauté 30 seconds. Add zucchini and tomatoes. Pour in water. Cover and cook 8 minutes, stirring occasionally, until vegetables are tender.

Uncover and drain water from skillet. Stir in the bread crumbs, cheddar cheese, and parmesean. Season with salt, pepper, basil, and oregano. Cover and continue cooking until cheese is melted.

Green Chile-Chicken Casserole

2010-08-21T21:30:00.002-06:00

Recipe adapted from Cooking Light

Ingredients
1 1/3 cups chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed cream of chicken soup, undiluted
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Instructions
Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Notes
The recipe calls for fat free sour cream and 98% fat free condensed soup. Um, no thanks... gross! If you want it to be lower-cal you'll want to make it that way, but I figure I'll just eat a smaller portion and have it taste better!

I used 2 small cans of green chiles. I also used flour tortillas instead of corn tortillas because that's what I had on hand.

Sweet and Spicy Citrus Tilapia

2010-07-28T22:15:00.000-06:00

Recipe from Cooking Light

4 servings

Ingredients
4 tilapia fillets (or other mild fish)
1/2 c. fresh orange juice (about 1 orange)
3 tbsp. fresh lime juice
1 tbsp. brown sugar
1 tbsp. extra-virgin olive oil
2 tsp. soy sauce
1/2 tsp. ground cumin
1/4 tsp. black pepper
1/4 tsp. ground red pepper
2 garlic cloves, crushed
1/2 tsp. paprika

Instructions
Arrange fish in a single layer in a shallow roasting pan coated with cooking spray. Combine orange juice and next 9 ingredients (through garlic); pour over fish. Let stand 15 minutes.

Preheat broiler.

Sprinkle fish with paprika; broil 15 minutes or until desired degree of doneness.

Taco Pizza

2010-07-18T17:31:00.002-06:00

1 recipe pizza dough
Refried beans
Salsa
Mozzarella, shredded
Taco-seasoned ground beef
Roma tomatoes, chopped
Black olives
Green onions
Cheddar cheese

Prepare pizza crust and roll out onto a pizza stone.

Combine refried beans and salsa. Spread out evenly over pizza crust. Top with remaning ingredients.

Bake for 20-25 minutes at 425.

Cilantro-Lime Vinaigrette

2010-06-21T20:11:00.000-06:00

Ingredients
1/4 c. olive oil
1/4 c. red wine vinegar
1/4 c. freshly squeezed lime juice
2 tsp. dijon mustard
4 small jalapeno peppers (more or less depending on how much heat you want)
4 small garlic cloves
2 tsp. sugar
6 T fresh cilantro
salt and pepper to taste
cumin to taste

Instructions
Combine all ingredients in a food processor or blender. Puree until smooth.

Bean Salsa

2010-06-15T14:28:00.001-06:00

Ingredients

1 can black beans

1 can pinto beans

1/2 can garbanzo beans

1 can shoepeg corn

1/2 can white hominy

1 small can sliced black olives, sliced

1/2 small can green chilis

1 clove garlic, minced

16 oz. salsa

8 oz. Italian dressing

3 diced roma tomatoes

2-3 sprigs cilantro

1/2 bunch green onions chopped

Instructions

Mix it up and eat!

Buttermilk Brownies & Frosting

2010-05-16T09:55:00.000-06:00

Buttermilk Brownies
2 c. flour
2 c. sugar
1 tsp. baking soda
1/4 tsp. salt
1 c. butter
1 c. water
1/3 c. unsweetened cocoa powder
2 eggs
1/2 c. buttermilk
1 1/2 tsp. vanilla

In a mixing bowl combine flour, sugar, baking soda, and salt. Set aside.

In a medium saucepan combine 1 c. butter, water, and 1/3 c. cocoa. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to dry ingredients and beat with an electric mixer on medium to high speed till thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin).

Pour the batter into a greased and floured 15x10x1-inch baking pan (jelly roll pan). Bake at 350 about 25 minutes or till a toothpick inserted near the center comes out clean.

Chocolate Buttermilk Frosting
1/2 c. butter
6 Tbsp. unsweetened cocoa powder
6 Tbsp. buttermilk
4 1/2 c. sifted powered sugar (or more if you prefer)
1 tsp. vanilla

In a medium saucepan combine the butter, cocoa, and buttermilk. Bring to boiling. Remove from heat. Add powdered sugar and vanilla. Beat till smooth. Pour warm frosting over the warm brownies, spreading evenly. Cool in pan on a wire rack. Cut into bars.

Sprinkles' Strawberry Cupcakes

2010-04-17T17:04:00.005-06:00

Recipe from Martha Stewart
Yield: 1 dozen cupcakes

Ingredients
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Frosting from this recipe

Instructions
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Sprinkles' Strawberry Frosting

2010-04-17T17:00:00.001-06:00

Recipe from Martha Stewart

Yield: Enough frosting for 1 dozen cupcakes.

Ingredients
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Instructions
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Rama Chicken

2010-04-17T14:02:00.002-06:00

Recipe from Recipe Zaar

Ingredients
1 can (13 1/2 ounces) coconut milk
1 teaspoon ground ginger
1 lb boneless skinless chicken, cut in 1/2 inch pieces
1 Tbsp creamy peanut butter
1 Tbsp red curry paste
1 Tbsp fish sauce
2 Tbsp brown sugar
1/2 cup finely chopped roasted peanuts
1 bunch broccoli, steamed

Instructions
Add coconut and ginger to a medium saucepan, and stir until well blended. Cook it over medium heat and bring it to a boil.

Add the chicken pieces to the saucepan. Reduce the heat and let it simmer 5-7 minutes or until the chicken is cooked through (i.e., no pink remains).

With a slotted spoon, remove the chicken and transfer to a bowl; cover and set aside. If any coconut milk accumulates at the bottom of the bowl, just pour it back into the saucepan.

To the saved coconut milk, add the peanut butter, red curry paste, fish sauce, brown sugar, and chopped peanuts. Continue cooking over medium heat, stirring constantly, for 10 minutes or until the sauce is creamy and not grainy in appearance.

Add the chicken, and heat for another 2 minutes.

Arrange the steamed broccoli on plates.

Spoon the chicken and peanut sauce over the broccoli.

Classic side dishes to accompany this dish are steamed white rice (calrose rice is especially fitting) and pad Thai noodles

Key Lime Coconut Cupcakes with White Chocolate Frosting

2010-04-07T15:17:00.000-06:00

Recipe from The Food Network

Makes 12 to 14 cupcakes

Cupcakes
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature0
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 heaping teaspoon grated key lime zest
1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 salt
1/2 cup buttermilk
1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

Instructions
Preheat oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner half to two-thirds full with batter. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

White Chocolate Frosting
Ingredients
5 ounces good quality white chocolate, chopped into small chucks
1 cup (2 sticks) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)
1/4 cup sour cream
Finely grated key lime zest, for garnish

Instructions
In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Frost the cupcakes and garnish with a bit of grated key lime zest. This makes a lot of frosting - enough for 2 batches of cupcakes.

Chicken Chili with Pesto

2010-04-04T23:51:00.000-06:00

Recipe from Cooking Light

Ingredients
1 Tbsp vegetable oil
1 1/2 cup finely chopped onion
1 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
3 cups finely chopped carrot
1 1/2 cup finely chopped red bell pepper
1 1/2 cup thinly sliced celery
1/2 cup canned chopped green chiles
1 1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (16-ounce each) cans cannellini beans or other white beans, rinsed and drained
2 (14 1/2-ounce each) cans fat-free, less-sodium chicken broth
3 tablespoons pesto

Instructions
Heat oil in a large pot over medium-high heat. Add onion and chicken; sauté 5 minutes. Add carrot, bell pepper, and celery; sauté 4 minutes. Add chiles and the next 6 ingredients (chiles though broth); bring to a boil.

Cover, reduce heat, and simmer 25 minutes. Stir in pesto.

Notes
I stirred in a chopped jalapeno with the carrot, bell pepper, and celery. I also added 2 tbsp water and 2 tbsp corn starch (mixed together in a small bowl) to the finished product to thicken it up a bit.

Greek Salad Dressing

2010-03-20T11:01:00.000-06:00

Recipe from AllRecipes

1/2 cup olive oil
1 1/4 teaspoons garlic powder
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried basil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon Dijon-style mustard
2/3 cup red wine vinegar
Dash of balsamic vinegar

Combine all ingredients except olive oil in a food processor or blender. Gradually add olive oil and process until combined. Store in a tightly closed container.

Saag Paneer

2010-03-09T22:41:00.000-07:00

Ingredients
1/2 C water
1 lb fresh spinach
3 T butter
1 T grated ginger
1 small onion, diced
1/2 tsp salt
1/4 t ground cumin
1/4 t turmeric
1/2 t ground coriander
1/2 t garam masala
1 C paneer - cut into 1" cubes

Instructions
Put 1/2 C water into the Cuisinart with chopping blade. Add spinach by the handful, pulsing after each addition. Add more water if necessary to make a puree.

In a large skillet, heat butter over moderate heat. Add ginger and saute for 1 minute. Add onions and salt and continue sauteing for 5 more minutes.

Stirring after each addition, add the cumin, turmeric, coriander and garam masala. The stir in the spinach. Reduce heat and cook uncovered for 20 to 30 minutes, or until the liquid is evaporated. At the last minute, gently add the paneer. Serve hot.

Note
You can either buy paneer at an Indian grocery store or you can make it. It is super easy to make it - the only thing to take into consideration is time.

If you don't want to use cheese, you could easily make this vegan by substituting tofu for the paneer.

This is even better the next day.

Paneer (Indian Cheese)

2010-03-09T22:37:00.003-07:00

Ingredients
1/2 gallon whole milk
1/4 c. (+ a little extra) lemon juice
Salt to taste

Instructions
Line a colander with 2 layers of cheesecloth and set in the sink. Bring milk to boil in a large pot over medium-high heat, stirring occasionally to prevent scorching. Let it boil 30 seconds (remove from heat if it starts to boil over) and stir in lemon juice. Milk will curdle, separating into cheese curds and a clear yellow whey. Pour into cheesecloth-lined colander.

Rinse curds with cold water. Pull up edges of the cheesecloth, gently squeeze out as much water as possible, season with salt, and form curds into a 6-in. disk. Put cheesecloth-wrapped disk on a large plate, top with a large cutting board, and weigh down with a heavy pot. Put in the refrigerator and let press at least 3 hours and up to overnight.

Note
This is really, really easy to make. Don't waste your money buying paneer at a specialty store. I'm serious!

Sun Dried Tomato and Asiago Cheese Bread

2010-02-18T15:34:00.000-07:00

Recipe from AllRecipes

Ingredients
1 cup water
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
2 tablespoons white sugar
2 tablespoons instant powdered milk
1 teaspoon salt
2 1/2 cups bread flour
1/2 cup amaranth flour
2 tablespoons chopped sun-dried tomatoes
1/4 cup grated Asiago cheese
1 teaspoon dried basil (optional)
1/2 teaspoon freshly ground black pepper
1 teaspoon active dry yeast

Instructions
Place all ingredients into bread machine in order given.

Bake according to bread machine directions for regular bake.

Notes
I have also added kalamata olives during the fruit/nut cycle. It's really great this way.

The amaranth flour is expensive (I bought Bob's Red Mill) but the unique taste is definitely worth it.

Creamy Tomato Soup

2010-02-18T15:31:00.000-07:00

Recipe from Martha Stewart

Ingredients
2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
10 cups crushed tomatoes
5 cups homemade or low-sodium canned chicken or vegetable stock
3 sprigs fresh oregano
1/2 to 1 cup half-and-half
Coarse salt and freshly ground pepper

Instructions
Melt butter in a medium saucepan over medium-low heat. Add onion and garlic, and cook, stirring until translucent, about 6 minutes.

Add tomatoes, stock, and oregano; bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. Remove oregano sprigs. Puree using an immersion blender, or in batches in a blender.

Slowly add 1/2 cup half-and-half, stirring constantly, until desired consistency is achieved. Season with salt and pepper.

Notes
So many people in my family make this recipe and adore it - cousins and aunts and moms. You should try it, too.

It's also good without the half and half if you don't want it to be creamy.

Green Peppers Stuffed with Rice, Beans & Feta

2010-02-11T19:19:00.000-07:00

Recipe from The New American Plate by the American Institute for Cancer Research

Ingredients
Cooking spray
4 medium green bell peppers
2 c. cooked brown rice
1 c. canned pinto beans, rinsed and drained
3/4 c. finely chopped onion
3/4 c. fresh, frozen (thawed) or canned corn kernels, drained
1/2 c. feta cheese
1/4 c. pine nuts, toasted
1/2 tsp. dried basil
Salt and pepper, to taste
1 tbsp. freshly squeezed lemon juice
2 tsp. olive oil

Instructions
Preheat oven to 375°. Spray an 8" square baking dish with cooking spray.

Cut the tops off the bell peppers and remove the seeds. Reserve the tops. If necessary to help the bell peppers stand upright, trim a slice off the bottom, taking care not to cut through the pepper wall. Set the peppers aside.

In a large bowl, combine the rice, beans, onion, corn, cheese, pine nuts, and basil. Season to taste with salt and pepper. Spoon the filling into the peppers, packing the filling lightly and rounding the tops. Then place the peppers in the prepared baking dish and cover with the reserved pepper tops. Place the baking dish on the middle rack in the oven. Add water to the baking dish to a depth of 1 1/2 inches.

Bake the bell peppers for 45-50 minutes, until they are soft when pierced with a knife. Remove the pepper tops and discard. In a small bowl, whisk together the lemon juice and olive oil and spoon over the peppers. Let cool for 20 minutes before serving.

Notes
To toast the pine nuts, put them in a small skillet over medium-high heat and stir constantly for 1-2 minutes until lightly browned. Immediately transfer the nuts to a small dish and cool.

Baked Vegetable Lasagna

2010-02-03T20:37:00.000-07:00

Recipe from Cooking Light

8 servings
8 WW points per serving

Ingredients
3 tablespoons olive oil, divided
1/2 cup chopped white onion
2 garlic cloves, minced
1 teaspoon kosher salt, divided
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper, divided
1/4 teaspoon crushed red pepper
1 (28-ounce) can crushed tomatoes
1/2 cup chopped fresh basil
1 tablespoon chopped fresh oregano
1 cup ricotta cheese
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1 (14-ounce) package water-packed firm tofu, drained
1 large egg, lightly beaten
1/2 cup thinly sliced green onions
3 cups finely chopped red bell pepper (about 2 medium)
2 medium zucchini, quartered lengthwise and thinly sliced (about 3 cups)
1/3 cup finely chopped fresh parsley
Cooking spray
12 cooked lasagna noodles
3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Instructions
Preheat oven to 375°.

Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add white onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute or until golden. Add 1/2 teaspoon salt, sugar, 1/8 teaspoon black pepper, crushed red pepper, and tomatoes. Cover, reduce heat to low, and simmer 15 minutes or until thoroughly heated. Remove from heat; stir in basil and oregano. Cool.

Combine ricotta, Parmigiano-Reggiano, tofu, egg, and 1/4 teaspoon salt in a food processor; process for 10 seconds or until blended. Stir in green onions. Set aside.

Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add bell pepper, zucchini, and remaining 1/4 teaspoon salt to pan; sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat; stir in parsley and remaining 1/8 teaspoon black pepper.

Spread 1/2 cup tomato mixture in the bottom of a 13 x 9–inch baking dish coated with cooking spray; top with 3 noodles. Spread 3/4 cup tomato mixture over noodles; top with 1 cup tofu mixture and 1 cup zucchini mixture. Repeat layers twice, ending with noodles. Spread remaining 3/4 cup tomato mixture over top. Bake at 375° for 35 minutes or until bubbly; top with mozzarella cheese. Bake an additional 5 minutes or until cheese melts. Let stand 10 minutes.

Notes
Don't press out extra water from the tofu for this recipe; that way, the cheesy layer will remain moist and creamy. Serve with breadsticks and a green salad.

AND... you absolutely cannot tell that this contains tofu. What a great trick!

Best Vinaigrette Dressing

2010-01-19T21:02:00.001-07:00

Recipe from The Food Processor Bible by Norene Gilletz

Ingredients
1 clove garlic
3 tbsp. fresh parsley
2 tbsp. fresh basil (or 1/2 tsp. dried basil)
3/4 c. olive oil
1/4 c. red wine vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Instructions
Combine all ingredients in a food processor or blender. Process until minced and blended. Transfer to a covered container. Shake well before pouring on salad.

Note
I have always been a ranch dressing sort of gal. I put ranch on everything. But this... this is even better than ranch! I'm not kidding! It was so delicious!

Roasted vegetable stock

2010-01-17T22:18:00.001-07:00

Recipe from 1,000 Best Slow-cooker Recipes by Sue Spitler

Ingredients
1 onion, coarsely chopped
1 leek (white part only), coarsely chopped
2 carrot, coarsely chopped
1 zucchini, coarsely chopped
1 turnip, coarsely chopped
1 beet, coarsely chopped
1 tomato, coarsely chopped
1/2 small squash (butternut or acorn), cubed
1 bulb garlic, cut crosswise in half
3 c. kale, coarsely chopped
6 sprigs parsley
1 bay leaf
1-2 tsp dried bouquet garni
1 tsp black peppercorns
4 whole allspice
Salt and pepper to taste
Water

Instructions
Arrange vegetables, except kale, in a single layer on greased, foil-lined jelly roll pan; bake at 425 degrees until tender and browned, 35-40 minutes. Transfer vegetables to 6-quart slow cooker and add remaining ingredients, except salt and pepper. Add water to top of slow cooker. Cover and cook on low 4-6 hours. Strain, discarding solids; season to taste with salt and pepper.

Note
I cook with vegetable broth all the time, especially now that my diet leans more toward vegetarian. I use it to cook rice, or put in soups, or simply when a recipe calls for chicken broth and I either don't have any or I don't want to use it.

This made 9+ cups, which I divided into 1-cup portions, poured into ziplock bags, and froze.

Chicken Breasts in Avocado Sauce

2010-01-16T08:49:00.000-07:00

Ingredients
4 skinless, boneless chicken breast halves
Salt and pepper to taste
Flour for dredging
1/4 c. olive oil
1/4 c. butter
1/2 c. chopped onion
1/4 c. chopped celery
1 clove garlic, minced
1/2 lb. mushrooms, quartered
2 Tbsp. flour
1/2 c. chicken broth
1/4 c. dry vermouth or dry white wine
1-1/2 c. grated Monterrey Jack
1 ripe avocado

Instructions
Flatten chicken breasts between sheets of plastic wrap. Put salt, pepper and flour in a Ziploc and shake chicken pieces in it one at a time, shaking off excess.

Heat the olive oil in a large frying pan and saute chicken until evenly browned on both sides. Remove from pan and set aside. Melt the butter in the pan and saute onions in it, scraping up browned bits left from sauteing chicken, until onions are translucent. Add celery, garlic and mushroom and saute until mushrooms have yielded their liquid.

Stir in the 2 Tbsp of flour and heat, stirring, then gradually add the broth, stirring and scraping until the mixture is thick and uniform. Gradually stir in the vermouth or wine and cook, stirring until mixture is uniform. Stir in cheese. Halve, pit and peel avocado and mash thoroughly. Stir into sauce and heat through.

Put chicken in an oven-safe baking dish and pour sauce over. Bake about 15 minutes. Serve hot.

Sweet Chex Mix

2009-12-28T22:00:00.001-07:00

1/2 box corn chex
1/2 box honey gramham squares
1 large bag of almonds, slivered or sliced
3 cubes butter
2 cups light corn syrup
2 cups sugar

In a heavy pan, mix butter, corn syrup, and sugar. Bring to a boil and boil for 2 minutes. Pour over mixed cereal and almonds. Stir thoroughly. Cool before serving.

Rosemary Mashed Potatoes and Yams with Garlic and Parmesan

2009-11-22T22:22:00.000-07:00

Recipe from AllRecipes.com

Ingredients
1 head of garlic
3 tablespoons olive oil
1½ pounds potatoes, peeled and cubed
1½ pounds yams, peeled and cubed
½ cup milk
¼ cup butter
½ teaspoon dried rosemary
½ cup grated Parmesan cheese
salt to taste
ground black pepper to taste

Instructions
Preheat oven to 400°F. Cut the top off the head of garlic (about 1/2 - 1 inch). Place a square of tin foil in a small, ovenproof bowl. Put garlic in on the tine foil, drizzle with olive oil, and close the tin foil. Roast for 30 minutes, until very soft. Cool, peel, and reserve oil.

Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes. Drain, reserving 1 cup liquid.

Place potatoes and yams in a mixing bowl. Add milk, butter or margarine, rosemary, garlic, and reserved olive oil. Mash until smooth as desired, adding reserved cooking liquid as needed. Mix in ¼ cup cheese. Salt and pepper to taste. Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish. Sprinkle with remaining ¼ cup Parmesan cheese.

Bake for 45 minutes, until heated through and golden on top.

Note
I make this every year for Thanksgiving.

Hand-Packed Pot Stickers

2009-11-22T00:40:00.002-07:00

Recipe adapted from Cooking Light

Ingredients
1 cup chopped napa (Chinese) cabbage
1 cup chopped spinach
¼ cup minced green onions
1 tablespoon soy sauce
1 teaspoon minced peeled fresh ginger
½ teaspoon dark sesame oil
Dash of white pepper
3 garlic cloves, minced
¾ pound ground turkey or pork
24 round wonton wrappers or gyoza skins
1 tablespoon canola oil, divided
1 cup chicken broth, divided

Instructions
Combine first 9 ingredients in a bowl. Working with 1 wonton wrapper at a time (cover the remaining wrappers with a damp towel to prevent drying), spoon about 1 heaping teaspoon filling into the center of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching the edges together to seal. Holding the sealed edges of the pot sticker between the thumb and first two fingers of each hand, form 3 to 4 pleats along the seal. Place dumpling, seam side up, on a platter. Repeat with remaining filling and wrappers to form 24 pot stickers.

Heat 1½ teaspoons canola oil in a large nonstick skillet.

Arrange 12 pot stickers, seam sides up, in pan, and cook for 30 seconds or until browned. Add ½ cup of chicken broth to pan; cover and cook 5 minutes. Uncover and cook about 1 minute or until liquid evaporates. Remove the pot stickers from pan; cover and keep warm. Repeat procedure with the remaining 1½ teaspoons canola oil, 12 pot stickers, and ½ cup of broth. Serve immediately with this sauce.

Pot Sticker Dipping Sauce

2009-11-22T00:35:00.000-07:00

Ingredients
½ cup soy sauce
2 tablespoons rice vinegar
2 tablespoons lemon juice
1 teaspoon sesame oil
2 garlic cloves, minced
2 tablespoons green onion, minced
Red pepper flakes, to taste

Instructions
Combine all ingredients in a blender. Blend until combined. Let sit 20 minutes or so to allow flavors to blend. Store unused sauce in refrigerator.

Christina's Fried Rice & Vegetables

2009-11-21T15:14:00.001-07:00

Recipe from Christina Cooks

Ingredients
1 tsp dark sesame oil
1 tsp olive oil
4 slices fresh ginger, cut into thin matchsticks
2 tsp chopped fresh garlic
Salt (to taste)
¼ c. sliced onion
¼ c. carrot, cut into thin matchsticks
¼ c. thinly sliced button mushrooms
¼ c. chopped cabbage
¼ c. baby corn
1 stalks broccoli, broken into florets, stems peeled and thinly sliced
Soy sauce (to taste)
Rice vinegar (to taste)
Cooked rice (I cooked 1 c. raw rice... I think that yielded 2-3 c? not sure)
Water

Instructions
Heat oils in a skillet over medium-low heat. Add ginger, garlic, and a pinch of salt. Cook, stirring, until golden. Add onion and another pinch of salt and cook, stirring, until onion is translucent, about 5 minutes. Add carrot and mushrooms and another pinch of salt and cook, stirring occasionally, until coated with oil. Finally, stir in cabbage and baby corn and season with one more pinch of salt, then cook, stirring, until cabbage begins to wilt, about 5 minutes.

Spread vegetables evenly over the skillet and top with cooked rice, then broccoli florets and stems. Sprinkle lightly with soy sauce. Gently add about 1/8 inch of water to allow everything to steam together, cover, and cook over medium heat about 10 minutes, until all liquid is absorbed and broccoli is cooked. Turn off heat and season to taste with rice vinegar. Stir well, transfer to a serving bowl, and serve.

Quick Meat Loaf

2009-11-16T23:46:00.000-07:00

Recipe from Cooking Light

Ingredients
⅓ cup chopped chives or green onions
6 tablespoons dry breadcrumbs
2 teaspoons minced garlic
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
1 pound ground beef
1 large egg, lightly beaten
6 tablespoons ketchup, divided
Cooking spray

Instructions
Preheat oven to 400°.

Combine first 9 ingredients in a large bowl; add ¼ cup ketchup. Mix beef mixture with hands just until combined. Shape beef mixture into a 9 x 4–inch loaf on a broiler pan coated with cooking spray. Bake at 400° for 20 minutes. Brush top of meat loaf with remaining 2 tablespoons ketchup. Bake 7 additional minutes or until done. Slice loaf into 8 equal pieces.

Notes
The original recipe calls for green onions and only 3 T. breadcrumbs. I made it that way the first time, but felt it would be better with chives and doubling the breadcrumbs. The taste is great and we loved it even more the 2nd time I made it!

Baked Potato Soup

2009-11-13T11:16:00.002-07:00

Recipe from Cooking Light

8 servings

Ingredients
4 baking potatoes (about 2½ pounds)
⅔ cup all-purpose flour (about 3 ounces)
6 cups milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
½ cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

Instructions
Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large pot; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and green onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

Ladle soup into bowls and garnish with bacon.

Notes
I didn't peel my baked potatoes. I chopped them (skins and all) and added them to the soup. After it was cooked, but before I added the sour cream, I used my immersion blender to partially blend the ingredients together. I left some larger chunks of potatoes in the soup.

I thought the recipe could have used more salt. Other than that - delicious!

Roast Beef French Dip Sandwiches

2009-11-02T20:23:00.002-07:00

Recipe from myrecipes.com

Ingredients
1 beef rump roast (4 to 5 lb.)
2 teaspoons kosher salt
½ teaspoon black pepper
2 tablespoons canola oil or other vegetable oil
1 cup red wine (or beef broth if you prefer to omit alcohol)
1 large onion, sliced
1 (15 oz.) can beef broth
1 packet dried onion soup mix
2 skinny baguettes (French bread)

Instructions
Season roast with salt and pepper. Heat oil in a large skillet or pot over medium-high heat. When pan is hot, add seasoned rump roast and cook, turning, until browned on all sides, about 1 ½ minutes per side. Transfer roast to slow cooker.

Pour red wine (or 1 c. beef broth if omitting alcohol) into skillet and, using a wooden spoon, scrape bottom of pan to incorporate all browned bits of meat. Cook for 2 minutes to reduce liquid. Pour liquid over meat.

Add onion, broth and onion soup mix to pot; stir to mix. Cover and cook on low heat for 5 hours. Remove roast and slice.

Cut 4-inch lengths from bread, split lengthwise and toast for sandwiches. Layer meat on bread. Ladle sauce into small bowls. Dip sandwiches into sauce when eating.

Honey Whole-wheat Bread

2009-09-27T12:00:00.008-06:00

Recipe adapted from Cooking Light
Yield: 2 large loaves

2 tablespoons honey
2 packages (4 ½ tsp) dry yeast
2 cups warm water (105° to 115°)
3 cups all-purpose flour
2 ½ cups whole-wheat flour, divided
3 tablespoons butter, room temperature
2 teaspoons salt
1 Tbsp. vital wheat gluten
Cooking spray
2 tablespoons real butter, melted

Mix together honey and yeast in warm water in a large bowl, and let stand 5 minutes (till yeast is bubbly). Lightly spoon the flours into dry measuring cups, and level with a knife. Stir all-purpose flour, 2 cups whole-wheat flour, butter, salt, and vital wheat gluten into yeast mixture. Turn dough out onto a lightly floured surface. Knead until dough is smooth and elastic (about 8 minutes), and add enough of the remaining whole-wheat flour, 1 tablespoon at a time, to prevent dough from sticking.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; cover dough and let rest 20 minutes. Divide dough in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6 x 4-inch rectangle on a lightly floured surface. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam sides down, in 2 (8 x 4-inch) loaf pans coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.

Preheat oven to 350°.

Uncover dough. Brush melted butter over loaves. Bake at 350° for 30 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks.

Mom's Sour Cream Apple Pie

2009-09-16T21:45:00.008-06:00

Ingredients
1 deep-dish pie shell (half of this recipe)
6 cups thinly sliced apple (such as Jonathans)
1/2 c. sour cream
1 c. sugar
1 egg
1/4 c. flour
1 tsp. vanilla
1/2 c. half & half
struesel topping

Instructions
Place apples in pie crust. In a small bowl, combine sour cream and sugar. Whisk until smooth. Add egg, flour, vanilla, and half & half. Whisk again until smooth. Pour mixture carefully over the apples, making sure to cover all the apples. Place the pie crust onto a cookie sheet (in case mixture bubbles over while baking).

Bake at 400 for 50-60 minutes. Test apples with a fork - if they aren't tender, cover pie loosely with tin foil and bake for another 10 minutes.

Top with struesel. Bake for 10 more minutes. Cool at least 1 hour (sometimes longer) before cutting so pie has time to set up.

Struesel topping
1/2 c. brown sugar
1/2 c. flour
1/3 c. butter

Combine brown sugar and flour. Cut ⅓ c. butter into the mixture until the texture resembles small peas.

Notes
My favorite apples to cook with are Jonathans and Braeburns.

Other apples well-suited for baking: Cameo, Cortland, Golden Delicious, Granny Smith, Jonagold, Rome, Braeburn, Empire, Fuji, Gala, Ginger Gold, HoneyCrisp, Newton Pippin, Pink Lady.

Pie crust

2009-09-16T21:40:00.001-06:00

Yield: 2 pie crusts (or one double-pie crust)

Ingredients
⅔ c. butter-flavored shortening
2 c. flour
¾ tsp. salt
4-6 Tbsp. very cold water

Combine flour and salt in a mixing bowl. Cut shortening into the mixture until the texture resembles small peas. Add very cold water, 1 tbsp. at a time, sprinkling over the dry mixture. Stir with a fork. Gradually add water until a ball is formed. Roll out onto a floured surface, then move into a pie tin.

Handle dough as lightly as possible. Do not over-mix or pie crust will be tough.

Note
Normally I am a butter snob and turn my nose up at anything other than the real thing. However, I really like the texture of this crust. My first few pie crusts weren't that great - I overmixed them - but after getting the feel for it, this pie crust turns out well every time. Flaky and delicious!

**Vegan as long as you're using vegan shortening, such as Crisco.

Beef Meatballs

2009-09-15T20:59:00.003-06:00

Recipe from Cooking Light

Yield: 30 meatballs
Serving size: 5 meatballs

Ingredients
1 1/2 pounds ground round
1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
1/2 cup dry breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup tomato sauce
1 teaspoon dry mustard
3/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves, crushed
Cooking spray

Instructions
Preheat oven to 400°.

Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.

Herbed Chicken Parmesan

2009-09-11T20:22:00.002-06:00

Recipe adapted from Cooking Light

4 servings

Ingredients
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/8 teaspoon salt
1 large egg white, lightly beaten
1 pound boneless, skinless chicken breasts (4 breasts total)
1 tablespoon olive oil
2 cups Marinara Magnifica (or canned spaghetti sauce)
1/3 cup (1 1/2 ounces) shredded Mozzarella cheese

Instructions
Preheat oven to 400ºF.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Place each chicken breast between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in the breadcrumb mixture. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done.

Spread some marinara sauce (1/2 cup or so) in the bottom of a sprayed 8x8 baking dish. Place prepared chicken breasts on top of sauce. Pour remaining marinara over chicken breasts. Top with shredded Mozzarella and remaining Parmesan.

Bake at 400ºF for 15-20 minutes or till cheese is melted and sauce is bubbly. Serve with cooked pasta.

Notes
I had an old loaf of Artisan bread that I ground up in my food processor and used for the breadcrumbs.

This would be good with store-bought spaghetti sauce, but the Marinara Magnifica sauce really is fantastic and worth the time it takes to make. (I made it previously and froze it in smaller portions, so I just pulled some out of the freezer and thawed it.)

This would also be good with mushrooms.

Marinara Magnifica

2009-09-10T00:31:00.003-06:00

Recipe from Cooking Light

9 servings (1 cup per serving)
3 WW points per serving

Ingredients
2 tablespoons olive oil, divided
2 medium onions, chopped
1 tablespoon sugar
1/2 cup dry red wine
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
6 garlic cloves, crushed
2 (28-ounce) cans crushed tomatoes, undrained
2 (14.5-ounce) cans diced tomatoes, undrained
2 (6-ounce) cans tomato paste

Instructions
Heat 1 Tbsp oil in a very large pot over medium heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.

Notes
I used Chianti in this recipe (a dry red wine). Bite the bullet and buy the good stuff. I also added a little extra red pepper.

After bringing the sauce to a boil on the stove, I transferred it to my crock pot due to the long cooking time (3 hours). Some of the reader comments said they had scorched their sauce so I felt the crock pot would work better for me.

1 cup per serving seems like a lot to me. I think I usually eat about a 1/2 cup per serving. Use your discretion.

Scotchies

2009-09-06T22:08:00.003-06:00

Ingredients
1 cup sugar
1 cup corn syrup
1 cup peanut butter
4 1/2 cups Rice Krispies cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips

Instructions
Combine sugar, corn syrup, and peanut butter in a large pot and heat until almost boiling. (Do not boil any longer than this - cooking too long makes them hard.) Remove from heat and add Rice Krispies. Stir gently to combine. Spread into a greased 9x13 pan.

In a pan, melt and stir chocolate chips and butterscotch chips. Spread over Rice Krispies mixture. Cool at room temp or in refrigerator. Cut into squares and serve.

Fresh Salsa

2009-09-06T21:40:00.002-06:00

Ingredients
2 lbs. Roma tomatoes
1 bunch cilantro
½ to 1 yellow onion
1 green bell pepper
1-2 jalapeño peppers
1 Tbsp freshly chopped garlic
Juice of 1 lime

Seasonings to taste:
Cumin
Salt
Black pepper
Mexican Oregano
Sugar

Instructions
Chop tomatoes, onion, bell pepper, and jalapeno in a food processor. Add chopped cilantro, garlic, and lime. Stir well. Season to taste.

Notes
I don't put the cilantro in the food processor - I chop it by hand. I think its taste is greatly diminished when it's ground up too finely.

Also important: this should be a no-brainer, but the riper the tomatoes, the better.

Creamy Hummus

2009-09-05T13:12:00.001-06:00

Recipe from Cooking Light

Ingredients
1/3 cup water
1/4 cup tahini (sesame-seed paste)
3 garlic cloves, peeled
3 tablespoons fresh lemon juice
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained

Instructions
Place first 3 ingredients in a food processor; process until smooth. Add juice and remaining ingredients; process until smooth, scraping sides occasionally.

Bully Bars

2009-08-22T10:11:00.001-06:00

Ingredients
2 1/2 cups graham cracker crumbs
2 3/4 cups powdered sugar
1 cup peanut butter
1 cup butter, melted
2 cups chocolate chips

Instructions
In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

Penne with Spinach, Feta, and Olives

2009-07-28T11:19:00.002-06:00

Recipe from Cooking Light
4 servings (2 cups per serving)

Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
3 garlic cloves, crushed
6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
2 cups chopped spinach
¼ cup chopped pitted kalamata olives
2 tablespoons capers
¾ cup (3 ounces) crumbled feta cheese

Instructions
Combine first 3 ingredients in a large bowl. Add pasta, spinach, olives, capers, and cheese; toss well.

Chocolate Zucchini Cake

2009-07-28T11:17:00.001-06:00

Ingredients and instructions
Cream together:
½ cup softened butter
½ cup oil
1¾ cups sugar
2 eggs

Beat in:
2½ cups flour
¼ cup cocoa
½ cup sour milk (add 1 tsp vinegar to ½ cup fresh milk)

Whisk together in a separate bowl, then stir into wet ingredients:
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
1 tsp vanilla
1 4-oz package instant chocolate pudding

Add & stir:
2 cups shredded unpeeled zucchini

Pour into a greased 9x13 pan.

In a separate bowl, toss together:
¼ cup brown sugar
¼ cup walnuts
½ cup semi-sweet choc chips

Sprinkle on top of batter.

Bake at 350ºF for 40 minutes.

Southern Red Beans & Rice

2009-07-12T23:41:00.002-06:00

Ingredients
1 lb. red beans
1/2 lb. sausage, or more to your taste
Olive oil
1 onion (chopped)
2 sections garlic (finely chopped)
2 tablespoons celery
1 tablespoon parsley
1 lg. bay leaf
salt to taste
pepper to taste
2 teaspoons crushed red pepper (or to taste)
2 teaspoons cumin

Instructions
Rinse and sort beans. Put beans in deep pot with 8-9 cups water. Bring to boil for 2-3 minutes. Remove from heat, cover and let set for 2 hours.

Drain beans. Return to pot and cover with 6-8 cups water. Bring to a slow boil.

Meanwhile, sauté onion, garlic, parsley, and celery. Add sausage to sauté. Add entire mixture to beans. Add bay leaf and spices to entire mixture. Boil gently (simmer), stirring occasionally, for 2-3 hours, until tender and squishy. If mixture becomes too thick, add microwave-hot water to thin.

Serve over hot rice.

Greek Rice Salad

2009-06-02T10:51:00.002-06:00

Recipe from WW

8 servings
4 WW points per serving

Ingredients
2 cup water
1 cup uncooked white rice
1 tsp lemon zest, grated
1/4 cup fresh lemon juice
2 tbsp water
1/4 cup mint leaves, fresh, chopped
3 tbsp olive oil
1/2 tsp minced garlic
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
1 large tomato, diced
1 cup cucumber, diced
1/3 cup red onion, diced
10 Kalamata olives
1/2 cup crumbled feta cheese

Instructions
Bring 2 cups of water to a boil in a medium saucepan; stir in rice and return to a boil. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, about 15 to 20 minutes. Remove pan from heat, uncover and let cool, tossing occasionally.

In a large serving bowl, whisk together lemon zest, lemon juice, remaining 2 tablespoons of water, mint, oil, garlic, salt and pepper until blended.

Add cooled rice, tomato, cucumber, onion and olives to bowl; toss to mix and coat. Add feta cheese; toss. Serve immediately or cover and refrigerate up to 1 day. Yields about 3/4 cup per serving.

Angel Food Cake

2009-04-26T00:05:00.002-06:00

Recipe from Better Homes & Gardens

12 servings
3 WW points per serving

Ingredients
1½ cups egg whites (10 to 12 large)
1½ cups sifted powdered sugar
1 cup cake flour
1½ teaspoons cream of tartar
1 teaspoon vanilla
1 cup granulated sugar

Instructions
In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times; set aside.

Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight) .

Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.

Bake on the lowest rack in a 350º F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake. Makes 12 servings.

Basic Pizza Sauce

2009-04-03T22:16:00.003-06:00

Recipe from Cooking Light

Ingredients
Cooking spray
1/4 cup finely chopped onion
1 garlic clove, minced
1/4 cup white wine
2 tablespoons tomato paste
1 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
1 (14.5-ounce) can crushed tomatoes, undrained
1 tablespoon chopped fresh basil
1/2 teaspoon balsamic vinegar

Instructions
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes or until tender. Add garlic to pan; sauté 30 seconds. Stir in wine; cook 30 seconds. Add tomato paste, oregano, pepper, and tomatoes. Reduce heat, and simmer for 20 minutes or until thick. Remove from heat; stir in basil and vinegar. Cool.

Spicy Pizza Sauce Variation: Add 1/2 teaspoon crushed red pepper with the oregano and black pepper; omit basil. Yield: 1 1/3 cups.

Makes enough sauce for 1 pizza.

Notes
This makes a chunky sauce; if you prefer a smoother consistency, you can puree the sauce in a food processor with one tablespoon water. Make-ahead tip: Prepare the sauce a day or two ahead and refrigerate it, or make a double batch and freeze the extra for up to one month.

Spiced Tilapia with Roasted Pepper Tomatillo Salsa

2009-03-28T09:32:00.002-06:00

Recipe from Cooking Light

4 servings
3 WW points per serving

Ingredients
1 red bell pepper
1 cup tomatillos, chopped
2 tsp canola oil
1/2 tsp sea salt
1 clove garlic, minced
2 tbsp cilantro, chopped
1 tsp rice vinegar
1 tsp honey
2 tbsp all-purpose flour
2 tsp chili powder
1/2 tsp dried Medican oregano
1/4 tsp cumin
1/4 tsp ground black pepper
4 tilapia filets, 4 oz. each

Instructions
Preheat broiler.

To prepare sauce, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into chunks.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium heat. Add tomatillo to pan; cook 6 minutes or until tender. Add 1/4 teaspoon salt and garlic to pan; cook 1 minute. Transfer mixture to a blender or food processor. Add bell pepper, chopped cilantro, vinegar, and honey. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; set aside. Wipe pan with a paper towel.

To prepare fish, combine flour, chili powder, oregano, and cumin in a shallow dish; stir with a whisk. Sprinkle fish evenly with 1/4 teaspoon salt and pepper; dredge in flour mixture.

Spray a shallow pan with cooking spray. Heat pan over medium-high heat. Add fish to pan, and cook 2 minutes or until lightly browned. Carefully turn fish over, and cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with sauce. Garnish with cilantro sprigs, if desired.

Notes
I had a can of crushed tomatillos, so I used that instead of fresh tomatillos. I skipped sauteeing them and instead added the tomatillos, roasted red bell pepper, cilantro, vinegar, and honey directly to the blender. Once they were blended, I poured them into a pan and cooked it on the stove. I added in a few sprinkles of ground chipotle pepper for good measure - I love that smoky, spicy taste.

Bill's Mexican Rice

2009-03-28T09:30:00.002-06:00

Recipe adapted from Cooking Light

8 servings
2 WW points per serving

Ingredients
1/2 tbsp olive oil
1 cup onion, diced
1/2 cup carrot, peeled and diced
1/2 cup celery, diced
2 cloves garlic, minced
1 cup uncooked brown rice
14 1/2 oz canned diced tomatoes, drained
1 tbsp soy sauce
1 small jalapeno pepper, diced
1 cup water
1 can (14 1/2 oz) vegetable broth
1/4 tsp dried Mexican Oregano
1 tbsp cilantro

Instructions
Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and garlic; sauté 8 minutes or until onion is golden. Add rice, diced tomato, soy sauce, chile, water, and vegetable broth; bring to a boil. Cover, reduce heat, and simmer 60 minutes or until the rice is tender and liquid is almost absorbed. Stir in dried oregano and chopped cilantro.

Serving size is 1/2 c.

Refried Beans (or not)

2009-03-24T22:03:00.004-06:00

Recipe adapted from A Year of Crockpotting

2 WW points per half-cup serving

Ingredients
1 large bag of dried pinto beans
Water
2 onions, cut in half
1 head of garlic, peeled
2 jalapenos, diced
1 1/2 Tbsp cumin
1 Tbsp ground coriander
Salt, to taste

Instructions
Pick through the beans to remove any rocks or funny-looking beans. Rinse the beans well in a colander and place them into the Crockpot. Add enough water so the beans are fully immersed, with an additional 2-3 inches of water on top. Put the lid on your crockpot. Do not turn on. Let them soak overnight or at least 6 hours.

In the morning, drain and rinse the beans under cold running water.

Put them back in the Crockpot with enough clean water to cover the beans with about an inch of water.

Stir in the cumin, coriander, and salt.

Peel and cut the onions in half, and put them in the crockpot. Peel all of the garlic, but toss them in whole. Dice the jalapenos and add them to the Crockpot.

Cover the crock and cook on low for 8-10 hours, or until the beans are tender.

Remove the onion and some of the garlic cloves. (Leave in garlic cloves, to taste, for garlic flavor in your beans.) Drain the beans, reserving some of the cooking liquid.

Using a potato smasher, a hand mixer, or a KitchenAid, mash the beans. Add cooking liquid if necessary.

Notes
I added a lot of salt - much more than I usually add when cooking. I'm generally a low-salt sort of person, but these tasted a lot better when I added tons more salt.

I didn't fry my beans in oil - I didn't want the extra fat. However, frying them in oil does make them extra tasty - thus the name "refried beans." I thought this recipe was just delicious without the oil. I ended up with about 6 containers, each containing 14 oz. of beans. I threw them in the freezer for the next time I need a "can" of refried beans. I don't think I'll ever buy a can of them again unless I'm in a hurry because these taste so flavorful, fresh, and homemade.

Tasty, cheap, and healthy!

Stuffed Chicken Breasts with Artichokes & Goat Cheese

2009-03-23T18:23:00.003-06:00

Recipe from Cooking Light

8 servings
7 WW points per serving

Ingredients
4 tsp olive oil, divided
14 oz canned artichoke hearts, without oil, chopped
1/2 cup shallots, minced
1/2 cup soft goat cheese
2 tsp herbes de Provence, divided
1/2 tsp salt, divided
1/2 tsp ground black pepper, divided
8 small chicken breasts (boneless, skinless)
2 cups chicken broth
4 tsp cornstarch
4 tbsp fresh lemon juice

Instructions
Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and shallots; sauté 4 minutes. Remove from pan; cool. Stir in cheese, 1/2 teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chicken, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; sauté 6 minutes on each side or until done. Remove from pan; keep warm. Add 1/2 teaspoon herbes de Provence and broth to pan; bring to a boil. Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook 1 minute or until thick. Return chicken to pan; cover and cook 2 minutes or until thoroughly heated.

Serve & enjoy!

Notes
I don't know what they are feeding chickens these days, but most chicken breasts are absurdly humongous. Cut them in half if you can only find the big ones at the grocery store.

This recipe is so, so, so, so, so good. It's my favorite "company meal" to serve. I make it with red potatoes and steamed asparagus (not calculated into points).

Roasted Vegetable Lasagna

2009-03-02T21:19:00.004-07:00

8 servings
5 WW points per serving

Ingredients
1/2 recipe (1 pan) of oven-roasted vegetables
1 jar (26 oz) marinara sauce
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese
2 egg whites
Salt and pepper to taste
1/4 tsp dried oregano
6 dry lasagna noodles, regular or whole-wheat

Instructions
Prepare the oven-roasted vegetables.

In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for 10 minutes to allow flavors to blend.

Meanwhile, in a large bowl, combine ricotta, mozzarella and Parmesan cheeses; stir to combine. Stir in egg whites, salt, pepper and oregano.

Spoon 1 cup of sauce in bottom of an 11- X 7-inch glass baking dish. Arrange 2 lasagna noodles over sauce, down center of dish. Spread half of cheese mixture (about 1 cup) over noodles; top with oven-roasted vegetables. Place 2 more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining 2 lasagna noodles on top. Spoon remaining sauce over top and gently press down on lasagna.

Cover dish loosely with aluminum foil; bake at 350ºF for 40 minutes. Remove foil; bake until sauce is lightly browned and noodles are tender when tested with a knife, about 10 to 15 minutes more. Remove from oven and let sit for 5 minutes to firm up slightly. Slice into 8 pieces and serve.

Notes
This is not your traditional lasagna. The biggest difference is that the recipe calls for about 1/3 less noodles than what you are probably used to. While you're assembling the lasagna, don't let this scare you. It ends up being very delicious and the vegetables are the star of the show. You'll love it!

This recipe is two separate WW recipes combined together.

Oven-roasted Vegetables

2009-02-26T10:36:00.003-07:00

8 servings
0 WW points per serving (!!)

Ingredients
Olive oil cooking spray
1 bunch of asparagus, cut into 1" pieces
2 medium sweet red peppers, cut into strips chunks
1 medium green pepper, cut into chunks
1 medium summer squash, cut thickly on the diagonal
1 medium zucchini, cut thickly on the diagonal
1 medium red onion, cut into large wedges
12 oz canned artichoke hearts, without oil, drained and halved
1 tsp dried thyme
Salt and pepper to taste

Instructions
Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.

Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets and coat with cooking spray; sprinkle with thyme, salt and black pepper.

Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, about 25 to 30 minutes. Yields about 3/4 cup per serving.

Notes
The artichokes really make this dish. Yum!

This is great with a meal or as a snack.

Chicken Asparagus Stir-fry

2009-02-23T19:21:00.001-07:00

6 servings
3 WW points per serving

Ingredients
3 tbsp cornstarch, divided
1 garlic clove, minced
1/4 tsp cayenne pepper
3 tbsp soy sauce, divided
2 tbsp dark sesame oil, divided
14 1/2 oz fat-free chicken broth
1 tsp fresh ginger root, grated
1 bunch asparagus, cut into 1" pieces
1 sweet red pepper, cut into thin strips
1/2 bunch green onions, cut into 1/2" slices
1 lb boneless, skinless chicken breast, cut into bite-sized pieces

Instructions
Combine chicken, 1 Tbsp cornstarch, garlic, red pepper, 1 Tbsp soy sauce, and 1 Tbsp oil; let stand 5 minutes.

Whisk together remaining 2 Tbsp cornstarch, remaining 2 Tbsp soy sauce, chicken broth, and ginger; set aside.

Heat remaining 1 Tbsp oil in a work over medium-high heat for 2 minutes. Add asparagus, and stir-fry 4 minutes or till tender. Add green onions and red bell pepper; stir-fry for 2 minutes. Remove from skillet.

Add chicken to skillet; stir-fry 3 minutes. Reduce heat to low; add vegetables and chicken broth mixture, and stir-fry for 3 minutes or until thickened and bubbly. Serve over hot cooked rice (not calculated into points).

Creamy Herbed Pork Chops

2009-02-22T19:42:00.002-07:00

Recipe from Better Homes & Garden New Cook Book, 1985 version
4 servings
5 WW points per serving

Ingredients
4 lean boneless pork chops
1 tbsp butter
1/3 cup carrot, finely chopped
1 tbsp fresh parsley, chopped
2 tsp all-purpose flour
1/2 tsp ground basil, thyme, tarragon
1/2 tsp beef bouillon granules
2/3 cup skim milk
2 tbsp dry white wine (or water)

Instructions
Trim fat from meat. If desired, sprinkle with salt and pepper. In a large skillet, cook chops in butter over medium heat for 5 minutes. Turn chops and add carrot. Cook 5-7 minutes more or till no pink remains. Remove chops, reserving drippings and carrot.

For sauce, stir parsley; flour; basil, thyme, or tarragon; and 1/4 tsp pepper into drippings and carrot. Add milk all at once. Cook and stir till thickened and bubbly. Stir in wine. Return chops to skillet and heat through. To serve, spoon sauce over chops.

Notes
This recipe has been a favorite since my college years. It's also good when prepared with chicken. Serve with rice or mashed potatoes (not calculated into points).

Moroccan Lentil Crockpot Soup

2009-02-18T21:59:00.002-07:00

Recipe from A Year of CrockPotting

10 servings
3 WW points per serving

Ingredients
1 cup dried lentils
1 can garbanzo beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 onion, chopped
2 garlic cloves, smashed and chopped
1/2 cup chopped celery
1/2 cup chopped carrots
28 oz can of diced tomatoes (and juice)
4 cups vegetable broth
1 1/2 tsp garam masala
1/2 tsp cayenne pepper
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp cinnamon
1 inch ginger, peeled and grated

Instructions
Use at least a 5 quart crockpot for this. It makes a lot.

Combine all ingredients in the Crockpot. Cover and cook on low for 8-10 hours. Soup tastes best the longer you cook it, and it is even better the next day.

Before serving, use an immersible blender and pulse to blend some of the vegetables and beans together. This isn't necessary, but it really improves the texture of the soup and melds the flavors nicely.

Crockpot Potato Leek Soup

2009-02-03T11:27:00.003-07:00

Recipe from A Year of CrockPotting

Ingredients
3 large leeks, cleaned and diced, white part only
1 medium yellow onion, chopped
1 pound potatoes, peeled and cubed
5 cups broth (chicken or vegetable)
1/2 tsp thyme
1/4 tsp black pepper
2 cloves chopped garlic
1 cup heavy cream or 1 can evaporated fat-free milk

Instructions
In the Crockpot, combine all ingredients except for cream. Cover and cook on low for 7-9 hours, or on high for about 4. When the potatoes and onion are fully cooked and soft, use an immersible blender to puree soup. Stir in heavy cream before serving, if desired. (Use evaporated fat-free milk if you want to cut calories.)

Notes
This smelled very oniony when I first started cooking it, but it mellowed into a very gentle, delicious soup. I used evaporated fat-free milk and it was nice and creamy. Ryan especially loved this.

Cabbage Spring Rolls

2009-01-30T08:40:00.005-07:00

Recipe from Christina Cooks
14 servings
1 WW point per serving (including sauce)

Ingredients
1 Tbsp virgin olive oil, divided
2-3 cloves fresh garlic, finely minced
1 yellow onion, finely diced
Soy sauce
1-2 stalks celery, diced
1 carrot, fine matchstick pieces
4 cups finely shredded green head cabbage
1 cups fresh/frozen corn kernels
Mirin or dry sherry
14 egg roll wrappers

Dipping sauce
1/2 cup unsweetened orange marmalade
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1 tablespoons red wine vinegar
1 teaspoon fresh grated ginger
1/2 teaspoon soy sauce
1 tablespoon brown rice syrup
Generous pinch chili powder

Instructions
Place a small amount of oil, garlic and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a dash of soy sauce and sauté for 1-2 minutes. Stir in celery and carrot and sauté for 1 minute. Stir in cabbage, cover and steam for 1 minute, until it begins to wilt. Remove cover and add a light seasoning of soy sauce. Sauté for 2-3 minutes until cabbage is quite limp. Stir in corn and a light seasoning of mirin and sauté until any liquid has been absorbed.

Lay egg roll wrapper on a dry work surface with one corner facing you. Spoon 2-3 tablespoons filling across the wrapper, close to you, but leaving the corner exposed so you can fold it over. Fold the two side corners and the corner closest to you over the filling. Roll, jellyroll style, forming a cylinder. Moisten the remaining corner and seal the roll. Lay, seam side down on a dry surface. Repeat process with remaining filling and dough.

Make the dipping sauce by combining all ingredients in a small saucepan and cooking over low heat, whisking, for 2-3 minutes. Adjust seasonings to taste and cook one minute more. Set aside to cool.

Brush a large skillet generously with oil and place over medium-high heat. Cook the spring rolls until golden and crispy, turning as needed to insure even browning.

To serve, slice spring rolls in half crosswise, on the diagonal. Arrange on a platter with dipping sauce on the side. Serve immediately.

Notes
This is supposed to be a vegan recipe but I couldn't find vegan egg roll wrappers (the ones I bought had egg in them) so they are vegetarian the way I prepared them.

The dipping sauce calls for brown rice syrup. This is a natural sugar substitute. I bought a jar of it in the health food section of a large grocery store. If you don't want to buy it just for this recipe, I think you could probably leave it out or put a pinch of sugar in its place.

I couldn't find mirin (a Japanese alcohol) so I used dry sherry. If you don’t want to cook with alcohol, you could probably use some sort of vinegar in place of the mirin or dry sherry. It adds kind of a tangy flavor, anyway, so I think vinegar would do the trick.

Kasuri Gobi

2009-01-21T22:35:00.004-07:00

Ingredients:
1 Tbsp. canola oil
1 tsp. cumin seeds
1 small stick of cinnamon
1/2 c. crushed peanuts
1 small onion, sliced
3 roma tomatoes, diced
1 c. plain yogurt
Salt, to taste
1 medium-sized potato, diced
2 carrots, diced
1/2 head of cauliflower, diced
1 green bell pepper, diced
Chili powder, to taste
Ground coriander, to taste
1 Tbsp. dried fenugreek leaves

Instructions
Heat canola oil in a large, deep saucepan. Add cumin seeds and cinnamon stick; cook until it crackles. Add crushed peanuts. Cook for 2-3 minutes over medium heat.

Add onion; cook until tender. Add tomatoes; cook for 5 minutes. Add yogurt and salt to taste. Add potato, carrots, and cauliflower. If you like veggies crunchy cook it without the lid. If you like them tender, cover the pan with the lid.

Add bell pepper once you feel the veggies are half cooked.

Once the veggies are cooked, add red chili powder, ground coriander and dried funeek leaves.

Serve with naan or rice.

Notes
You can purchase fenugreek leaves at ethnic grocery stores.

This recipe is from my friend Vaishali. Mine wasn't quite as delicious as hers... but it was still really, really good!

Dal

2009-01-21T22:28:00.001-07:00

Ingredients
1 c. red lentils
3 c. water, divided
1 small onion, sliced
3/4 tsp. minced garlic
3/4 tsp. peeled, minced fresh ginger
1/2 tsp. ground turmeric
3/4 tsp. salt
2 fresh serrano or jalapeno peppers, seeded and cut into thirds
1 plum tomato, diced
2 tbsp. chopped fresh cilantro

Instructions
Add lentils, onion, garlic, ginger, and turmeric to 2 cups water. Simmer, covered, until the lentils are tender (20-25 minutes). Puree if desired, then return to the saucepan. Stir in remaining 1 cup water and salt. Simmer, partially covered, until the dal is thickened to the consistency of split pea soup (about 20 minutes). Stir in the serrano or jalapeno pepper, tomato, and cilantro.

Serve with naan or over hot rice.

Notes
Very spicy and tasty. We ate it with naan.

Fettuccine Alfredo

2009-01-17T11:53:00.003-07:00

Ingredients
1 Tbsp. butter
2 cloves garlic
1 Tbsp. flour
1 ⅓ c. milk
2 Tbsp. cream cheese
1 c. freshly shredded Parmesan cheese
Hot cooked fettuccine

Instructions
Sauté garlic in butter. Stir in flour. Gradually add milk, stirring with a whisk, until blended and thick. Cook 8 minutes.

Stir in the cream cheese. Cook 2 minutes.

Add the Parmesan cheese. Stir until melted. Pour over hot pasta. Top with fresh, chopped parsley

Indian Butter Chicken (crockpot)

2008-12-14T21:55:00.006-07:00

Recipe from A Year of CrockPotting

8 servings
6 WW points per serving

Ingredients
2 pounds boneless skinless chicken thighs
1 onion, sliced
6 garlic cloves, chopped
4 T butter
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
1 can light coconut milk
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt (to add at the end)

Instructions
Put chicken in crockpot, and add all of the dry spices. Add the butter, tomato paste, lemon juice, and coconut milk. Stir until mixed. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.

Stir in plain yogurt 15 minutes before serving. Serve with white or brown basmati rice. (Rice not calculated into WW points.) Serving size = about 3/4 cup.

Notes
This wasn't spicy enough for my taste, so when I stirred in the yogurt, I added more curry and garam masala. It was delicious!

Sautéed Kale

2008-12-04T20:31:00.001-07:00

Ingredients
1 pound kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)
2 tablespoons olive oil
1 small red onion, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Pinch of dried hot red pepper flakes
1 tablespoon red-wine vinegar, or to taste
1/4 teaspoon salt

Instructions
Cook kale in a 6-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt.

Notes
I steamed the kale instead of boiling it.

Ryan and I both really loved this dish. I mean really really loved it.

Luikse Wafels (Sugar Waffles from Liege)

2008-11-10T09:57:00.004-07:00

Ingredients
Batter 1:
1 1/4 ounces fresh cake yeast or 2 1/2 packages active dry yeast
1/4 cup warm water (about 100º F)
1 cup all-purpose flour
1 tablespoon granulated sugar
1 large egg, beaten
1/3 cup milk, warmed to 100º F

Batter 2:
9 tablespoons unsalted butter, at room temperature
6 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 teaspoon ground cinnamon (optional)
pinch of salt
1 tablespoon granulated sugar
1/2 cup pearl sugar or 3/4 cup crushed sugar cubes

Instructions
Prepare Batter 1:
In a small bowl, dissolve the yeast in the warm water with 1 tbsp. flour and the sugar. Let stand for 5 minutes until foamy. Sift the remaining flour into a large mixing bowl. Make a well in the center and add the yeast mixture, egg and milk. Mix well with a wooden spoon to make a smooth batter. Cover with a kitchen towel and let rise in a warm place until the batter has doubled or tripled in volume.

Meanwhile, prepare Batter 2:
In a medium-sized bowl, mix the butter, flour, salt, vanilla, baking powder, cinnamon (if using), granulated sugar, and pearl sugar into a paste.

With your hands, work Batter 2 into Batter 1 until well mixed. Shape the dough into 10 balls, approximately 2 1/2 to 3 ounces each. Flatten each ball into a disk and dust lightly with flour. Bake in a medium-hot waffle iron. Don't let the iron become too hot or the sugar will burn. Bake until the waffles are golden brown but still slightly soft, 3-4 minutes. Serve the sugar waffles lukewarm or cooled to room temperature on a rack. Sugar waffles will keep well for several days in an airtight container, if you manage to have any left over.

Notes
Ryan spent 2 years in Belgium on a mission for the LDS Church. He used to eat these at the train station. His best friend and former mission companion, Chris, found this recipe in a Dutch cookbook and made them for us. They were delicious!

Rachel's Never Fail Rolls

2008-11-09T16:17:00.005-07:00

Ingredients
2 pkg (4½ tsp) dry yeast
2 c. lukewarm water
1/2 c. sugar
2 tsp. salt
1/2 c. butter, melted and cooled
3 eggs
5¾-6½ c. flour

Instructions
In a large bowl, soften yeast in water with a little bit of honey or sugar. Add sugar, salt, and 3 c. flour. Beat until smooth. Add melted butter and eggs; beat well again. Beat in another cup of flour, then stir in remaining four or enough to make easily handled dough. Knead well (6-10 minutes, or till elastic) and place in a greased bowl, turning once so both sides are coated. Cover and set in a warm place to rise until more than double (2 hours or longer). Punch down; shape into rolls and place on a well-greased pan. Cover and let rise until light (20-30 minutes). Bake at 375º F for 20-25 minutes or until rolls are brown. Makes 2½-3 dozen rolls.

Notes
Rachel claims this recipe comes from her crazy Aunt Bessie. I beg to differ; it comes from my dear friend Rachel, who was my upstairs neighbor at The Elms Apartments while I was at BYU. Sorry, Rachel, but you get the credit now.

Rachel's Pasta Primavera

2008-11-09T16:10:00.005-07:00

Ingredients
2 c. fresh chopped broccoli
2 c. zucchini, grated
1 c. chopped mushrooms
1 small onion, chopped
1 c. carrot, grated
2 Tbsp. olive oil
Pinch of nutmeg
Salt and pepper to taste
1 lb. reduced-fat cottage cheese
8 oz. mozzarella, shredded
1 egg. slightly beaten
1/4 c. Parmesan cheese, grated
3 Tbsp. basil
1 package jumbo pasta shells, cooked according to directions
1 jar (30 oz) garden-style spaghetti sauce

Instructions
Saute vegetables in olive oil until tender. Season with nutmeg, salt and pepper. Mix cheeses, egg, and basil in a large bowl. Add vegetables and stir well.

Stuff mixture into cooked shells.

Place 1 cup of spaghetti sauce in bottom of 9x13 baking dish. Place shells, face-up, on top of the sauce. Cover with the remaining spaghetti sauce.

Bake, uncovered, at 350º F, for 45 minutes. Bake, uncovered, 10 minutes more until bubbly.

Serve with Rachel's Never Fail Rolls.

Notes
Nothing brings me back to college like this recipe does.

Curried Cream of Chicken Soup

2008-11-02T16:40:00.001-07:00

Ingredients
1 large onion, chopped
2 carrots, chopped
1 1/2 tbsp curry powder
5 cups chicken stock
1/4 cup parsley
1 chicken (2-3 lbs), quartered
1/2 cup brown rice
1 cup half-and-half or light cream
1 cup frozen peans
Salt & pepper to taste

Instructions
In slow cooker, combine onion, carrots, curry powder, stock, parsley, chicken pieces and rice; stir to mix well. Cover and cook on Low for 8-10 hours or High for 4-6 hours.

With a slotted spoon, remove chicken pieces, set aside to cool. Remove meat from bones, dice chicken and reserve. Discard skin & bones.

Transfer stock pot contents to a blender or food processor in batches and puree mixture until smooth. Return to slow cooker, add cream, reserved chicken and peas. Adjust seasoning, adding more curry if desired. Heat on Low for 15-20 minutes, season to taste with salt & pepper.

Notes
This is even better as left-overs.
Serve with naan.

Chicken Korma

2008-10-27T20:38:00.003-06:00

Ingredients
1 Tbsp vegetable oil
1 small onion, chopped
1 tsp ginger root, minced
4 clove garlic cloves, minced
1 small jalapeno pepper, sliced
3 Tbsp unsalted cashews, ground
4 oz canned tomato sauce
1 tsp salt
1 Tbsp garam masala curry powder
1 tsp ground coriander
3 chicken breasts, chopped
1 (15 fl oz can) light coconut milk

Instructions
Heat the oil in a skillet over medium heat. Stir in the onion and cook until tender. Mix in ginger and garlic; continue cooking 1 minute. Mix in jalapeno, cashews, and tomato sauce. Season with salt, curry powder, coriander. Stir in coconut milk and chicken. Reduce heat to low. Cover and simmer 30 minutes.

Serve with naan or basmati rice.

Notes
Stop! Do not reach for that American curry powder in your spice rack! This recipe is 100 million times better if you use real Indian curry. Go to a local ethnic store or to The Spice House and order either a bottle of Garam Masala Curry Mixture or, better yet, the Curry Lover's Gift Box. I ordered the gift box and I have not regretted it. Once you make the switch to real curry, you will never go back to what you only think is curry.

I promise. Kitty's honor.

Banana Spice Muffins

2008-09-15T08:58:00.003-06:00

12 servings
3 WW points per serving

Ingredients
1 cup General Mills Fiber One cereal
1 egg
3/4 cup skim milk
3 Tbsp vegetable oil
1 cup ripe banana, mashed, (about 2)
1 1/4 cup all-purpose flour
1/2 cup sugar
3 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
1/4 halves pecan halves, chopped

Instructions
Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed; beat in bananas. Stir in cereal; let stand 5 minutes.

Stir in remaining ingredients except pecans until blended. Stir in pecans. Divide batter evenly among muffin cups.

Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack. Serve warm.

Notes
Recipe is from the Fiber One website.

Vegetarian Korma

2008-09-07T16:31:00.002-06:00

4 servings
6 WW points per serving

Ingredients
1 Tbsp vegetable oil
1 small onion, diced
1 tsp ginger root, minced
4 clove garlic cloves, minced
2 medium potatoes, chopped
4 medium carrots, cubed
1 small jalapeno pepper, sliced
3 Tbsp unsalted cashews, ground
4 oz canned tomato sauce
1 tsp salt
1 Tbsp curry powder
1 cup frozen green peas
1/2 medium green pepper, chopped
1/2 medium red pepper, chopped
1 (15 fl oz can) light coconut milk

Instructions
Heat the oil in a skillet over medium heat. Stir in the onion and cook until tender. Mix in ginger and garlic; continue cooking 1 minute. Mix in potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes or until potatoes are tender.

Stir peas, bell peppers, and coconut milk into the pan. Reduce heat to low. Cover and simmer 30 minutes. Garnish with cilantro.

Serve with naan or brown rice (not calculated into WW points).

Guacamole

2008-09-01T15:02:00.004-06:00

Ingredients
3 large ripe avocados
1/2 small white onion
1-2 fresh jalapenos, or to taste
2 Tbsp. chopped cilantro
1 Tbsp. fresh lime juice
1/2 tsp. salt, or to taste

Instructions
Remove the avocado pits, then use a large spoon to scoop the flesh into a bowl. Use a large fork or potato masher to coarsely mash the avocados together.

Using the coarsest side of a grater, grate onion into the mashed avocados. Add remaining ingredients and stir until combined.

Cover guacamole with plastic wrap placed directly on the surface of the mixture. Let stand a few minutes before serving.

Lentil Tacos

2008-09-01T14:50:00.004-06:00

8 servings
1 WW point per serving

Ingredients
1 cup red onion, minced
1/2 cup celery, minced
1 clove garlic, minced (or more to taste)
1 tsp olive oil
1 cup dry red lentils
1 Tbsp chili powder
2 tsp ground cumin
1 tsp ground oregano
2 cups vegetable broth
1/2 cup salsa

Instructions
In a large frying pan over medium heat, saute the onions, celery, and garlic in oil for 5 minutes. Stir in red lentils, chili powder, cumin, and oregano. Cook for 1 minute. Add vegetable broth. Cover and cook for 20 minutes or until lentils are tender. Remove lid and cook, stirring often, until lentils are thickened (about 10 minutes). Stir in salsa.

Serve with corn tortillas, cheese, and lettuce (not calculated into points).

Notes
Red lentils can be purchased in the bulk section of grocery stores. They are smaller than regular lentils and actually are bright orange. They cook faster than regular lentils. If you can't find them, regular lentils will do, but you may have to cook the recipe longer.

Beware! This recipe may make you... musical... if you catch my drift.

Iced Green Tea with Ginger and Mint

2008-08-05T08:54:00.003-06:00

Ingredients
6 c. water
3 oz. ginger, unpeeled and sliced
1 c. mint leaves
6 green-tea bags
1/2 c. honey
Juice of 1 lemon

Instructions
In a large saucepan over high heat, combine the ginger and 6 cups of water and bring to a boil. Remove from heat and add the mint and tea bags. Cover and let steep for 15 minutes. Strain the liquid into a large pitcher or other container. Add the honey and lemon juice; stir. Chill in the refrigerator overnight. Serve in tall glasses over ice cubes and more mint leaves.

Notes
This tastes like Sobe! Yum!

I made this in the early evening. After it had cooled in the fridge for a few hours, I tasted a little and didn't like it much. However, I put it back in the fridge and tried it again the next day. I guess it needed that extra time for the flavors to blend, because now it's delicious! Very refreshing and "real" tasting (if that makes sense).

Italian Spring Mix Salad

2008-08-03T22:24:00.004-06:00

4 servings
3 WW points per serving

Ingredients
2 Tbsp red wine vinegar
2 Tbsp water
2 Tbsp extra virgin olive oil
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
8 cups spring mix
2 cup cremini mushrooms, also known as baby bella, thinly sliced
1 cup grape tomatoes, halved
1/4 cup red onion, thinly sliced
1 oz Parmesan cheese, at room temperature

Instructions
In a large bowl, whisk together vinegar, water, oil, salt and pepper until blended. Add spring mix, mushrooms, tomatoes and onion; toss to mix and coat.

Transfer 2 1/2 cups of salad mixture onto each of four salad plates. Using a vegetable peeler, shave paper thin slices of Parmesan over each salad. Yields 1 salad per serving.

Notes
Be sure to use a highly-flavored Parmesan cheese like Parmigiano Reggiano. The excellent flavor is worth the extra money.

This recipe originally called for arugula instead of spring mix. I am not a huge fan of arugula - it's peppery and slightly bitter - so I substituted spring mix. The salad turned out lovely.

Chicken with Goat Cheese Sauce

2008-08-03T22:17:00.003-06:00

4 servings
6 WW points per serving

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 tablespoons dry white wine
1 cup fat-free, less-sodium chicken broth
4 thyme sprigs
1/4 cup (2 ounces) soft goat cheese
1 teaspoon fresh thyme leaves

Instructions
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until mixture is reduced to 1 tablespoon (about 1 minute). Add broth and thyme sprigs; cook until mixture is reduced to 1/2 cup (about 5 minutes). Remove from heat; discard thyme sprigs.

Add cheese to pan; stir with a whisk until smooth. Serve sauce over chicken; sprinkle with thyme leaves.

Yield: 4 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)

Notes
Choose a dry white wine such as sauvignon blanc. If you decide not to use wine, you can substitute an equal amount chicken broth for the wine.

When I made this tonight, the chicken breasts I used were very large. After pounding them flat, I cut them in half so my portions were smaller than the 6-oz chicken breasts called for in the recipe. That reduced the points value.

Chipotle Barbecue Burgers with Slaw

2008-07-08T13:24:00.002-06:00

6 servings
5 WW points per serving

Ingredients
1/2 cup dry breadcrumbs
2 tablespoons barbecue sauce
1 tablespoon chopped chipotle chiles, canned in adobo sauce
1 teaspoon bottled minced garlic
1 pound lean ground beef
1 large egg
Cooking spray
2 cups cabbage-and-carrot coleslaw
1 tablespoon reduced-fat mayonnaise
1 tablespoon reduced-fat sour cream
1 teaspoon sugar
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (1 1/2-ounce) hamburger buns

Preparation
Combine first 6 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°.

Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well. Place 1 patty on bottom half of each bun; top each serving with coleslaw mixture and top half of bun.

Note:
I'll admit that I liked this even better when I put a piece of bacon, a little guacamole, and some salsa on the burger. Naturally that raises the WW points value, but not tons.

Orzo Salad with Chickpeas, Dill, and Lemon

2008-06-15T16:40:00.003-06:00

6 servings
4 WW points per serving

Ingredients
1 cup uncooked orzo (rice-shaped pasta)
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh dill
1 (19-ounce) can chickpeas (garbanzo beans), drained
3 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon bottled minced garlic

Instructions
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.

Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine.

Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Chill before serving.

Yield: 4 servings (serving size: 3/4 cups)

Notes
This is from Cooking Light. They had it as a main dish, 1 1/4 c. size serving, 7 WW points per serving. Although this salad is (extremely) delicious, it doesn't seem like a main dish to me, so I changed the serving size and marked it as a side dish.

Chipotle Chicken Taco Salad

2008-06-03T09:00:00.002-06:00

4 servings
5 WW points per serving

Ingredients
Dressing
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Yield: 4 servings (serving size: 2 1/2 cups)

Notes
Fabulous!!

The dressing is quite spicy. It made my nose run when I ate it! Cut down the amount of chipotle chile if you want a milder dressing.

I thought the dressing was a bit too thick, so I thinned it with milk (1-2 Tbsp).

Garden Vegetable Stir-fry with Tofu and Brown Rice

2008-05-29T23:32:00.002-06:00

4 servings
7 WW points per serving

Ingredients
2 tablespoons water
1 1/2 tablespoons cornstarch
1 cup canned vegetable broth
2 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
3 teaspoons vegetable oil, divided
1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
1 cup thinly sliced onion
1 cup red bell pepper strips
3 cups sliced zucchini (about 3/4 pound)
1 cup snow peas, trimmed
1/2 cup diagonally sliced carrot
1 (8-ounce) can sliced water chestnuts, drained
1 cup cilantro sprigs
3 cups hot cooked long-grain brown rice

Instructions
Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper).

Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan. Place tofu on several layers of paper towels.

Add 1 teaspoon vegetable oil to pan. Add onion and bell pepper, and stir-fry 2 minutes. Add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute. Add tofu and broth mixture. Bring to a boil, and cook 2 minutes. Stir in cilantro. Serve with rice.

Yield: 4 servings (serving size: 1 1/4 cups stir-fry and 3/4 cup rice)

Notes
This was so colorful and pretty! I loved it!

If the thought of cooking with tofu is just a little too scary for you, omit the tofu and use chicken or pork in its place.

Garlicky Pasta with Fresh Tomatoes and Basil

2008-05-25T20:12:00.006-06:00

6 servings
6 WW points per serving

Ingredients
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 pounds)
6 cups hot cooked campanella (about 12 ounces uncooked pasta)
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Instructions
Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine. Yields: 6 servings (serving size: 1 1/3 cups)

Notes:
I did something sneaky to Ryan when I made this. I bought vegan sausage (made from tofu), sliced some up, and sauteed it with the tomatoes and garlic. He had no idea it was vegan! Hee hee hee! The "sausage" was a nice addition. Mixed in the pasta, you couldn't tell it wasn't the real thing. This recipe would also be good with grilled, sliced chicken. Serve with a side vegetable like fresh, steamed green beans or a salad with vinagrette.

Black Bean, Corn, and Zucchini Enchiladas

2008-05-21T11:56:00.002-06:00

8 servings
6 WW points per serving

Ingredients
1 teaspoon canola oil
2 cups diced zucchini
1 (10-ounce) package frozen whole-kernel corn
1 (15-ounce) can black beans, rinsed and drained
3 cups enchilada sauce, divided (see recipe below)
Cooking spray
8 (8-inch) whole wheat tortillas
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

Instructions
Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat and stir in beans.

Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.

Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.

Enchilada Sauce

Ingredients
1 teaspoon canola oil
1/2 cup diced red onion
1 teaspoon minced garlic
1/2 cup vegetable broth
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
1 (28-ounce) can crushed tomatoes, undrained

Instructions
Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer 30 minutes. Yield: 3 cups (serving size: about 1/3 cup).

Seared Chicken with Tomatillo-Avocado Salsa

2008-05-15T08:55:00.003-06:00

4 servings
4 WW points per serving

Ingredients
4 oz. tomatillos
3/4 c. peeled, chopped avocado
1/3 c. sliced radish
1/4 c. chopped fresh cilantro
2 T. fresh lime juice
1/2 tsp. salt
1/4 tsp. crushed red pepper
4 chicken breasts
1 1/2 tsp. poultry seasoning

Instructions
Discard husks and stems from the tomatillos and finely chop. Combine tomatillos and the next six ingredients (through pepper) in a medium bowl.

Heat a large non-stick skillet over medium-high heat. Coat pan with non-stick cooking spray. Sprinkle chicken evenly with poultry seasoning. Add chicken to pan and cook 3 minutes. Turn chicken over. Reduce heat and cook 5 minutes or until done. Serve chicken with tomatillo-avocado salsa. 4 servings.

Notes
This salsa is good on its own with chips.

Basil Chicken in Coconut Curry

2008-05-11T22:13:00.004-06:00

4 servings
7 WW points per serving

Ingredients
2 tsp curry powder
1/2 tsp black pepper
1/4 tsp chili powder
3 boneless, skinless chicken breasts
1 Tbsp olive oil
1/2 medium onion, cut into thin wedges
2 small jalapeno peppers, seeded and finely chopped
5 clove garlic cloves, minced
1 can (14 fl oz) light coconut milk
1 Tbsp cornstarch
3 Tbsp basil, snipped
1 tsp ginger root, grated

Instructions
In a medium bowl, combine curry, black pepper, 1/4 tsp salt, and chili powder. Cut chicken into 1-inch pieces. Add to spice mixture; toss to coat. Cover and chill 1 hour to allow spices to penetrate meat.

Pour oil into a wok or large skillet; heat over medium-high heat. Add onion, jalapeno, and garlic; cook and stir about 8 minutes or until crisp-tender. Remove from wok. Add half the chicken to wok. Cook and stir 4-6 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken.

Stir together coconut milk, cornstarch, and 1/4 tsp salt until smooth. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and the onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes or until heated through. Serve with rice (rice not calculated into points value).

Notes
I didn't chill the chicken for 1 hour to allow the spices to penetrate the meat. This was still delicious in spite of my rebellion.

This dish would also be good with vegetables such as sliced carrots, zucchini, and peas stirred into the sauce.

Swiss Fondue

2008-05-11T11:08:00.005-06:00

4 servings
100 billion WW points per serving

Ingredients
1 cup dry white wine
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 (1 pound) loaf French bread, cut into 1 inch cubes
Various vegetables such as broccoli, cauliflower, baby carrots, etc.

Instructions
Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread and vegetables.

Notes
I used 1 lb of Swiss and left out the Gruyere.

Also, if you're not used to cooking with wine and you decide to cook with it in this recipe, don't use the nasty "cooking wine" that you can buy in grocery stores. It's salty and tastes terrible. Bite the bullet and buy a bottle of real wine from the liquor store. I suggest a good, but cheap, wine such as St. Chappelle dry riesling.

Cafe Rio Rice (Kitty's version)

2008-05-05T18:08:00.003-06:00

Ingredients
3 c water
1 T chicken bouillon
1 large garlic clove, minced
½ bunch cilantro
1 can green chiles
½ t salt
1 T butter
½ onion
Juice of ½ lime
1½ c brown rice

Instructions
Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients. Cover and simmer for 1 hour or until rice is tender.

Notes
Those of you who are familiar with Utah's beloved restaurant, Cafe Rio, know that their recipe is made with white rice, not brown. I put brown rice in my recipe because it's better for you and I like it better. If you decide to use white rice instead, you'll need to adjust the cooking time (30 minutes or so).

Beer-roasted Lime Chicken

2008-05-05T18:03:00.004-06:00

Ingredients
1 (4 pound) whole chicken
1 tablespoon garlic salt, or to taste
1 tablespoon ground black pepper, or to taste
1 tablespoon chipotle seasoning, or to taste
3 limes, halved
1/2 (12 fluid ounce) can beer
1 large clove garlic, sliced
1/4 white onion, chopped
1 cup water

Instructions
Preheat the oven to 350º.

Season the chicken inside and out with garlic salt, pepper, and chipotle seasoning. Squeeze the juice from 2 1/2 the limes over the whole chicken.

Remove the top of the beer can with a can opener. Put garlic, onion, and juice of remaining half lime into beer.

Set the beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Place roasting pan and all into the oven.

Roast the chicken for about 1 1/2 hours in the preheated oven. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180º when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.

Notes:
If you don't want to cook with beer, a half can of Sprite will do the same trick with a slightly different flavor.

Sun-dried Tomato Stuffed Chicken Breasts

2008-05-01T15:13:00.006-06:00

4 servings
5 WW points per serving

Ingredients
2 Tbsp sun-dried tomatoes, without oil, minced
2 oz soft-type goat cheese
1 tsp thyme, chopped
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp all-purpose flour
1 cup wine, dry, white
1 Tbsp cornstarch
1 cup fat-free chicken broth
1 Tbsp canned tomato paste
1 Tbsp parsley, chopped
Salt to taste

Instructions
In a small bowl, stir together sun-dried tomatoes, goat cheese and thyme.

Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through.

Stuff each chicken breast with 1/4 of the cheese mixture. Season with salt and pepper and dust with flour.

Spray a large nonstick skillet with olive oil cooking spray and warm over high heat. Add chicken and brown well. Remove and set aside.

Add white wine to pan and boil until almost all evaporated.

Meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. Whisk cornstarch mixture, remaining chicken broth and tomato paste into white wine. Season with salt to taste.

Return chicken breasts to pan. Bring to a simmer, cover and cook over low heat until chicken is cooked through, about 10 minutes. Baste occasionally with sauce.

Notes
Goes well with a grain such as bulgur or couscous.

Artichoke Heart and Goat Cheese Pizza

2008-04-13T10:02:00.003-06:00

1 pizza crust
2 tsp. olive oil
2 tsp. minced fresh rosemary leaves
3 cloves garlic, minced
1/2 cup shredded monterey jack cheese, divided
14 ounces water-packed artichoke hearts, drained
3 slices oil-packed sun-dried tomatoes, drained and chopped
2 1/2 ounces soft ripe goat cheese, crumbled
10 kalamata olives, pitted and chopped

Prepare pizza crust. Preheat oven to 500°F. Brush crust surface with olive oil. Sprinkle with rosemary and garlic and brush again to coat with oil. Bake about 4 minutes or until crust begins to turn golden.

Sprinkle with 1/4 cup Monterey Jack cheese, leaving 1-inch border. Top with artichokes, tomatoes, goat cheese and olives. Sprinkle with remaining 1/4 cup Monterey Jack cheese. Return to oven and bake until crust is deep golden and cheese is melted (5-8 minutes). Cut into wedges and serve.

Recipe from www.cdkitchen.com.

Basic Pizza Dough

2008-04-13T09:59:00.004-06:00

2 tsp. honey
1 package active dry yeast (about 2 1/4 tsp)
3/4 cup warm water (100-110 degrees F)
2 1/4 cups all-purpose flour (about 10 oz), divided
1/2 tsp. salt
Cooking spray
2 Tbsp. stone-ground yellow cornmeal

Dissolve the honey and yeast in 3/4 cup warm water in a large bowl. Let stand 5 minutes or until bubbly. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)

Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray, and cover with plastic wrap. Place the dough in refrigerator for up to 30 minutes. Bake according to recipe directions.

Recipe from Cooking Light.

Wild Rice Soup

2008-02-06T07:56:00.001-07:00

6 servings
7 WW points per serving

Ingredients
1 Tbsp butter
1/4 pound cooked Canadian-style bacon
1/2 pound mushrooms
1 large onion
1 clove garlic clove
2 Tbsp all-purpose flour
2 cups milk (skim or 1%)
1 1/2 cups chicken broth
3 cups cooked potatoes
4 cups cooked wild rice
1 jar Kraft Old English Cheese
1/2 tsp table salt
1/4 tsp white pepper

Instructions
Melt butter over medium heat in a large kettle. Add Canadian bacon, mushrooms, onion and garlic; saute until onion is soft (about 10 minutes). Add flour and stir for one minute. Slowly pour in milk and chicken broth. Cook, stirring occasionallly, until soup is slightly thickened (about 15 minutes).

Puree 1 cup of the diced potatoes with several tablespoons of the soup in a blender. Pour back into the soup. Stir in remaining potatoes, wild rice, Old English cheese, salt, and white pepper. Heat until warmed through.

Notes
This soup takes a lot of preparation. I promise you it is worth all of the work!