Parmesan Roasted Cauliflower

Ingredients
1 1/2 cups (6 ounces) cauliflower florets
2 teaspoons grated reduced-fat Parmesan cheese
1 teaspoon chopped fresh parsley leaves
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Salt, to taste
1 teaspoon extra-virgin olive oil


Directions
Preheat oven to 425 ° F.
In a medium bowl, combine cauliflower, cheese, parsley, garlic powder, and pepper.
Season with salt. Toss to mix.
Drizzle with oil and toss again.
Transfer to a small nonstick baking dish.
Bake for 15 to 17 minutes, tossing once, or until lightly browned and crisp-tender.
Serve immediately.

Makes 1 serving.
Nutrition info per serving: 104 calories, 4 g protein, 11 g carbohydrates, 6 g fat (less than 1 g saturated), 5 mg cholesterol, 4 g fiber, 121 mg sodium

Triple Treat Rice Cereal Bars

Ingredients
1. 2.0 tbsp butter
2. 5.0 cup Kellogg's Rice Krispies
3. 1.0 10 oz package marshmallow
4. 0.75 cup M&M chocolate baking bits
5. vegetable cooking spray


Directions
1. Spray a 13 x 9 x 2 inch standard flat cake pan with a vegetable cooking spray like PAM®.
2. Melt the butter and marshmallows in a large microwave-safe bowl for 2 minutes on HIGH.
3. Stir, and heat again for 1 minute on HIGH.
4. Stir well. (You may also melt the butter and marshmallows in a pan on the stove over LOW heat).
5. Stir in the cereal and 1/2 Cup of the M&M's ®.
6. Spread mixture in the pan and smooth with a buttered spatula or a piece of waxed paper.
7. Scatter the remaining 1/4 Cup of M&M's over the top of the bars, and press them in gently.
8. Allow the bars to cool.
9. Cut to the size that you want.
10. NOTE: Some of the M&M's that are added to the warm cereal and marshmallow mixture will break
11. apart and melt, but that only adds to the visual appeal and to the taste.


Nutritional Information
Based on individual serving.
Calories: 336
Total Fat: 7 g
Carbohydrates: 67 g
Protein: 3 g

Crisp Zucchini & Apple Slaw

Ingredients
2Tbsp. KRAFT Mayo Real Mayonnaise
2Tbsp. KRAFT Ranch Dressing
1-3/4 cups of coarsely shredded cabbage
1 cup thinly sliced red apples (1 medium)
1 cup matchlike zucchini sticks
1/4 cup shredded carrots
1/4 cup dried cranberries


Directions
1. Mix mayo and dressing in large bowl.
2. Add remaining ingredients; toss to coat.
3. Serve immediately. Or, cover and refrigerate up to 2 hours before serving.

Quick Minestrone

Ingredients
1 16 oz package frozen California blend veggie
2 cans stewed tomatoes
2 14 oz cans vegetable broth
1 16 oz can Great Northern beans
2 ounces rotini pasta, uncooked
grated Parmesan cheese


Directions
1. In large saucepan, combine vegetables, tomatoes, broth, beans and pasta.
2. Bring to a boil and reduce heat.
3. Cover and simmer 6 to 8 minutes or until vegetables and pasta are tender.
4. Sprinkle with Parmesan cheese.


Nutritional Information
Based on individual serving.
Calories: 238
Total Fat: 4 g
Carbohydrates: 38 g
Protein: 13 g

Confetti Frittata

This baked 'omelet' has a golden brown edge and a firm texture. A bit of cheddar cheese, mushrooms and red bell pepper make this a hearty meal for breakfast, lunch or dinner.

Serving: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients
8 large egg whites
4 large eggs
1 1/3 cups (3.2 oz. envelope) dry Nestlé® Carnation® Instant Nonfat Dry Milk
2 cups (8 oz.) shredded cheddar cheese
2 cups (about 6 oz.) sliced fresh mushrooms
1/2 cup finely chopped red bell pepper
2 medium green onions, sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Nonstick cooking spray


Directions
1. Preheat oven to 400° F. Spray 10-inch oven-proof skillet with nonstick cooking spray.
2. Combine egg whites, eggs and dry milk in medium bowl; mix thoroughly. Stir in cheese, mushrooms, bell pepper, green onions, salt and black pepper. Pour mixture in prepared skillet.
3. Bake for 30 to 35 minutes or until set in center. Cool on wire rack for 5 minutes before cutting into wedges.
Variation: For a lower fat frittata, substitute two 8-oz. cartons of egg substitute and 8 oz. reduced-fat cheddar cheese for egg whites, eggs and cheddar cheese.

Pumpkin Walnut Snack Muffins

Spray 1 1/2 cups whole-grain oat flour 1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup fat-free artificially sweetened vanilla yogurt 3 large egg whites 1/2 cup granular sugar substitute such as Splenda No Calorie Sweetener, Granular 1 cup canned pumpkin 2 tablespoon finely chopped walnuts

Preheat the oven to 350 degrees F.

In a food processor fitted with a metal blade, process flour for about 1 minute until no coarse grains remain. In a mixing bowl, combine flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Sift mixture twice. Set aside.

In a large mixing bowl, combine yogurt and egg whites. With a sturdy whisk, beat until thoroughly blended. Add sugar substitute and pumpkin. Whisk to blend. Add the reserved flour mixture, stirring, until no flour is visible. Spoon the batter into the prepared cups until each cup is about two-thirds full. Sprinkle on walnuts.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out dry. Cool for 10 minutes.

Makes 12 muffins. Per muffin: 72 calories, 3 g protein, 11 g carbohydrates, 2 g fat (trace saturated), trace cholesterol, 2 g fiber, 193 mg sodium

Store any leftover muffins in an airtight container in the refrigerator for up to 3 days or freezer for up to 1 month.

Upside-Down Caramel Pear Pie

Ingredients
For the double crust
2 cups PILLSBURY BEST® All-Purpose Flour, sifted
2 teaspoons sugar
Pinches of salt
3/4 cup CRISCO® All-Vegetable Shortening
3 to 4 tablespoons ice water


For the filling
2 tablespoons butter or margarine, softened
Pecan halves to cover bottom of pie plate(approximately 1 cup)
1/2 cup firmly packed light brown sugar
CRISCO® Original No-Stick Cooking Spray
3/4 to 1 cup sugar, depending on pear sweetness
2 tablespoons PILLSBURY BEST® All-Purpose Flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon allspice (optional)
5 cups peeled, sliced fresh pears
1 tablespoon butter


Directions
For the garnish
1/2 cup SMUCKER'S® Caramel Spoonable Ice Cream Topping
Freshly whipped, sweetened cream (optional)


Directions
Preheat oven to 450 degrees F. In a large mixing bowl, stir together flour, sugar and salt. Using a pastry blender or two knives, blend in Crisco until mixture resembles very coarse crumbs. Sprinkle with water and stir until dough forms a ball. Wrap ball in plastic wrap and refrigerate at least 30 minutes.

When chilled, cut dough in half. On a lightly floured cutting board or counter, roll each dough half out into an 11-inch circle. Let crusts sit until ready to assemble pie.

Make the filling
Line a 9-inch pie plate with a 14-inch circle of heavy-duty foil. Spread the 2 tablespoons butter over bottom of lined pie plate, using all the butter.

Press pecan halves (outsides facing down) into butter in a decorative circular pattern around bottom of pie plate. Sprinkle nuts with brown sugar.

Spray edges of foil-lined pie plate with cooking spray; set aside.

In a large mixing bowl, using a wooden spoon, stir together sugar, flour, spices and salt; add pears and toss gently to coat; set aside.

Assemble the pie
Transfer one of the prepared pie crusts to the pie plate, placing it over pecans; press down evenly. Top with pear mixture and dot with butter.

Cover pears with second pie crust, roll edges under and crimp as desired. Cut several slits in the crust to allow steam to escape.

Bake 10 minutes, then reduce heat to 375 degrees F and bake an additional 35 to 40 minutes, or until crust is nicely browned.

Let pie cool 5 minutes, then invert onto a serving plate. To garnish, drizzle pie with Smucker's Caramel Topping and serve warm, with whipped cream, if desired.

Tangy Coleslaw

Serving: 8


Ingredients
1 large head green cabbage, sliced into thin strips or shredded
3/4 cup cider vinegar
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon fennel seeds
1/2 teaspoon celery seeds


Directions
1. Place sliced or shredded cabbage in large bowl.
2. In a small bowl, mix other ingredients together with a whisk until well blended and smooth.
3. Pour vinegar mixture over cabbage, and gently toss until all cabbage is thoroughly coated. Cover bowl tightly with plastic wrap and refrigerate for at least 4 hours or as long as overnight.

*NOTE: To avoid a sweet slaw, use mayonnaise instead of salad dressing.

Buttermilk Biscuits

Serving: Serves: 10
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients
5 cups flour
1 teaspoon baking soda
3 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1 cup shortening
1 package yeast
1 teaspoon warm water
2 cups buttermilk


Directions
Sift dry ingredients together. Cut in the shortening until crumbly.

Dissolve yeast in warm water. Then add buttermilk and mix well. Combine the buttermilk mixture with the dry ingredients to form a dough. Wrap the dough in plastic wrap or waxed paper and chill.

Remove dough from refrigerator. Place dough on a floured surface and roll out. Cut rounds with a 2-inch biscuit cutter. Place cutout biscuits on a lightly greased cookie sheet and bake for 20 minutes at 450 degrees F.

Fried Chicken

Serving: Serves: 4
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients
4 boneless, skinless chicken breasts
Garlic powder
Paprika
Pepper
1/2 cup lowfat milk
1 egg white or 1/4 cup egg substitute
Flour, as needed
Low-calorie vegetable oil spray


Directions
Cover chicken breasts with plastic wrap. Pound each piece until flattened. Unwrap plastic and sprinkle each breast on both sides with garlic powder, paprika and pepper. Dip in milk mixed with egg white or egg substitute, lightly flour and fry over medium to medium-high heat in a pan coated with low-calorie vegetable spray. Pan fry until golden brown, about 8 minutes per side.

Quick Tiramisu

This easy variation on the classic Italian dessert is a great make ahead dessert.

Serving: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients
1 pkg. (18 oz.) Nestlé Toll House Refrigerated Sugar Cookie Bar Dough
1 pkg. (8 oz.) 1/3 less fat cream cheese
1/2 cup granulated sugar
3/4 teaspoon Taster's Choice 100% Pure Instant Coffee dissolved in 3/4 cup cold water, divided
1 container (8 oz.) frozen non-dairy whipped topping, thawed
1 tablespoon Nestlé Toll House Baking Cocoa

Directions
1. Preheat oven to 325° F.
2. Divide cookie dough into 20 pieces. Shape into 2 1/2 x 1-inch oblong shapes. Place on ungreased baking sheets.
3. Bake for 10 to 12 minutes or until light golden brown around edges. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
4. Beat cream cheese and sugar in large mixer bowl until smooth. Beat in 1/4 cup coffee. Fold in whipped topping. Layer 6 cookies in 8-inch-square baking dish. Sprinkle each cookie with 1 teaspoon coffee. Spread one-third cream cheese mixture over cookies. Repeat layers 2 more times with 12 cookies, remaining coffee and remaining cream cheese mixture. Cover; refrigerate for 2 to 3 hours. Crumble remaining cookies over top. Sift cocoa over cookies. Cut into squares.

White Beans with Escarole and Tomatoes

A huge surprise to those who think they don't like sauteed greens. If you can't find escarole, subsititute another fresh slightly bitter and substantial green.

Serving: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients
2 tbsp olive oil
3 small cloves (or 1 large) garlic, minced
1 bunch escarole
1 15 oz can white beans
2 cups chopped tomatoes


Directions
1. Heat olive oil in a sauté pan over high heat; once hot, add garlic and escarole and stir.
2. Once escarole has wilted, add beans and tomatoes.
3. Continue stirring while reducing heat to medium-low heat, and simmer for approximately 8 minutes, or until tomatoes have formed a sauce.
4. Serve either as a side dish or as a main course over rice or cooked pasta. Serves 4 as a side dish, and 2 as a main course.


Nutritional Information
Based on individual serving.
Calories: 259
Total Fat: 7 g
Carbohydrates: 36 g
Protein: 13 g

Garlic Almond & Peasant Bread Dip

Try this as an appetizer for a large group, or package it a salad for a great lunch side dish.

Serving: 10
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients
2 1/2 ounces peasant bread, crusts removed
1/2 cup blanched, slivered almonds
8 tbsp. extra-virgin Greek olive oil
2 tbsp. red wine vinegar
1 large lemon, juice only
2 ounces potato, peeled, cooked and cooled
3/4 cup water
6 garlic cloves, peeled and passed through a garlic press
salt and ground black pepper


Directions
1. Soak bread in water for 15 minutes.
2. Squeeze lightly to remove about 1/2 of the water and reserve.
3. In a food processor, process almonds until finely ground.
4. Add bread, oil, vinegar, lemon, potato and 1/2 cup water and process until smooth.
5. Transfer to a serving bowl; add garlic and season with salt and pepper to taste.
6. If the dip is too thick, whisk in enough of the remaining water until smooth and creamy.
7. Serve at room temperature with olives and warm pita bread.
8. This dip can be made several hours or a day ahead of time, but should be kept at room temperature.
9. As the dip stands, it becomes much thicker and you may need to add a little more water to achieve "dipping" consistency.


Nutritional Information
Based on individual serving.
Calories: 160
Total Fat: 14 g
Carbohydrates: 7 g
Protein: 2 g

Mediterranean Bow Ties with Turkey Sausage

A great tasting and simple pasta dish.

Serving: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients
8 ounces uncooked bowtie pasta
1 lb Italian turkey sausage
1 chopped medium onion
1 minced clove garlic
1 tbsp vegetable oil
1/2 tsp salt
1/2 cinnamon stick
1 tbsp lemon juice
1 (6-oz) can tomato paste
1 tbsp dry mustard
1/4 tsp freshly ground pepper
1 tsp oregano
1/2 cup crumbled feta cheese


Directions
1. Prepare pasta according to package directions; drain well.
2. In a large skillet, saute turkey sausage, onion and garlic in oil for approximately 4 minutes, stirring constantly.
3. Add remaining ingredients, except the pasta and feta cheese.
4. Cover and simmer 10 minutes.
5. Add pasta and mix well.
6. Spoon into serving bowl and sprinkle with feta cheese.


Nutritional Information
Based on individual serving.
Calories: 438
Total Fat: 20 g
Carbohydrates: 40 g
Protein: 22 g

Banana Ginger Brulées

Everyone loves gravy, but most people don't realize how easy it is to make a low-fat, yet still immensely tasty, version of it.It does include the option of heavy cream, though, in case you want a somewhat richer gravy.

Serving: 8
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes


Ingredients
1. 0.5 cup half and half cream
2. 1.0 egg yolk
3. 1.0 plus 2 teaspoons tbsp sugar
4. 1.0 thinly sliced small banana
5. 0.5 tsp ground ginger


Directions
1. Preheat oven to 3000F.
2. Warm half-and-half until it steams.
3. Beat egg yolk and 1 tablespoon sugar until it becomes a lemon color.
4. Gradually beat half-and-half into egg mixture.
5. Place 2 small ramekins in baking dish, and fill baking dish with 1/2 inch water.
6. Place some banana slices in the bottom of each ramekin, and dust with ginger. Pour custard over ginger.
7. Bake 1 hour or until golden on top. Do not open the oven while baking. Cool, then refrigerate.
8. Sprinkle remaining sugar over desserts, and place under a medium broil until the sugar melts and turns brown.
9. Cool, and refrigerate before serving.


Nutritional Information
Based on individual serving.
Calories: 50
Total Fat: 2 g
Carbohydrates: 6 g
Protein: 3 g

Tofu Rolls

You may place a sheet of toasted nori on a sushi mat and continue according to the recipe. You may also add fried onions and miso to the sauce, instead of tamari.

Serving: Serves: 6
Total Time: 50 minutes

Ingredients
CARROTS 3
SCALLIONS 4 1/2
Dried shiitake mushrooms 6
2 pounds TOFU cubes, soft
3 ounces Tofu cubes, smoked

LEMON 3/4
NORI 1 1/2 sheet
1 1/2 tablespoons Kuzu
Fresh dill 6 stems
Water 1 1/2 cup/ 350 ml
3/4 teaspoon Ginger juice
1 1/2 tablespoons Tamari sauce


Directions
Wash and finely dice the carrot. Finely slice the scallions. Bring a saucepan of water to a boil. Blanch and refresh the diced carrots.

Boil the shitake mushrooms for 10 minutes, or until soft.

Remove the mushrooms using a slotted spoon. Remove the stem and dice the mushrooms into small cubes. Dice the smoked tofu into small cubes. Mash the soft tofu in the suribachi or a food processor until it is creamy. In a bowl, combine the diced carrots, diced shiitake mushrooms, sliced scallions and the smoked tofu and mix into the soft tofu. Place the sushi mats on a working surface. Spread half of the mixture on one mat, and half on the other. Roll one mat over the mixture 1 1/2 times to create a roll the width of the mat, and approximately 3-4 cm/ 1 1/2 inch diameter. Repeat the process with the second mat. Place the wrapped rolls in a steamer or bamboo steamer, seam-side down. Steam over boiling water for 20-25 minutes. Remove and allow to cool at room temperature. Unroll the mat and carefully remove it. Slice the roll into medallions.

Prepare the sauce: Squeeze the lemon. Cut the nori into small pieces. Chop the dill.

Fill a saucepan with water and bring the water to a boil. Add the lemon juice, ginger juice, tamari sauce and the cut nori. When the water begins to boil, remove the saucepan from the heat. Dilute the kuzu in a little water and whisk it into the norimixture. Replace the saucepan on medium heat and cook for 3 minutes, stirring constantly.

Add the dill and serve. Garnish with sliced green cabbage or toasted sunflower seeds. Serve with the tofu.

Brown Rice

Ingredients
2 1/2 cups lightly salted water
1 cup long-grain brown rice
2 tablespoons butter, or to taste

Directions
Bring salted water to a boil; stir in the rice. Cover and cook slowly for about 30 to 35 minutes or until all the water has been absorbed. Stir a couple tablespoons of butter into the rice.

Scallop and Veggie Stir-Fry

A wonderful vegetarian recipe served with rice.

Serving: 4

Ingredients
Nonfat cooking spray
1/4 cup water
2 cups sliced carrot
1 (8-ounce) can sliced water chestnuts
2 cups cherry tomatoes
2 cups broccoli florets
2 cups cauliflower florets
2 cooked and cubed medium baking potatoes
2 cups mushrooms
3 cups shredded cabbage
8 ounces scallops
1 cup low-sodium teriyaki sauce


Directions
Lightly spray a wok or large nonstick skillet with nonfat cooking spray. Add the water and heat over medium-high heat. Add all ingredients except teriyaki sauce to wok and cook, stirring frequently, until vegetables are tender and scallops are cooked through. Pour in teriyaki sauce and cook until heated through.


Nutritional Information
Based on individual serving.
Calories: 284
Total Fat: 2 g
Carbohydrates: 56 g
Protein: 17 g

Sweet Chocolate Cake

Serving: Serves: 12
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes


Ingredients

CAKE
1 (4-oz.) package Baker's Sweet Chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 1/4 cups sifted all-purpose flour or 2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

COCONUT-PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups coconut flakes
1 cup pecans


Directions

Preheat oven to 350 degrees F.. Grease 3 (9-inch) cake pans and line the bottoms with greased waxed paper.

CAKE
Melt chocolate in boiling water and set aside to cool. In a large bowl, cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and chocolate.

Beat the egg whites in a clean, dry bowl until stiff peaks form; set aside. Sift flour with baking soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites.

Pour into prepared cake pans and bake for 30 to 35 minutes. Cool.

Prepare coconut-pecan frosting as directed below. Frost the tops only of the cake layers and assemble.


COCONUT-PECAN FROSTING
Combine milk, sugar, egg yolks, butter or margarine and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut flakes and pecans. Cool until thick enough to spread, beating occasionally.

Glazed Brussels Sprouts

Serving: 6

Ingredients
Brussels sprouts
Butter
White wine
Worcestershire sauce
Sugar
Salt


Directions
Heat oven to 450 degrees F. Cut 4 cups (2 containers, 10 each) cooked fresh Brussels sprouts (or 2 packages, 10 ounces each, frozen sprouts, thawed) in half. Toss with 3 tablespoons melted butter, 3 tablespoons white wine Worcestershire sauce, 2 teaspoons sugar, and 1/4 teaspoon salt in 13" x 9" baking pan. Roast 20 minutes, shaking pan occasionally.

Vegetarian Crusty Potato Peasant Casserole

Vegetarians can happily serve this with a fresh hearty bread for a full meal - even non-vegetarians will love it! Bring it to share at a potluck.

Serving: 8
Prep Time: 25 minutes
Cook Time: 9 minutes
Total Time: 34 minutes


Igredients
6 medium potatoes (2 pounds), peeled or unpeeled, very thinly sliced
3 large onions, halved and very thinly sliced
4 large cloves minced garlic
1 28-ounce can tomatoes, drained and chopped
1/4 cup tomato paste
1/3 cup olive oil
3 tablespoons water
2 teaspoons oregano
salt and pepper to taste


Directions
1. Heat oven to 400 degrees. Combine potatoes, onion, garlic and tomatoes; set aside.
2. Beat together remaining ingredients. Pour over vegetables and toss well to coat.
3. Spread in large, shallow baking dish (I use my large lasagna pan). Cover with aluminum foil and bake 30 minutes. Uncover and bake 45 more minutes, or until potatoes are tender.

* Cook's Notes: Excellent with cheese melted on top, too, if you aren't vegan, of course.

Rosemary Thyme Lamb Chops

A delicious lamb recipe, perfect for spring.

Serving: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


Ingredients
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
4 lamb rib chops


Directions
1. On a clean surface crush the rosemary and thyme leaves until coarsely powdered.
2. Mix the salt with the rosemary and thyme.
3. Lightly grease the rack part of a broiling pan and place the rack in the pan.
4. Thoroughly rub the spices into the lamb chops and place the chops on the prepared rack.
5. Place the pan below or in the broiler on the closest shelf to the heat source.
6. Broil the chops for four minutes and flip over.
7. Broil for an additional 4 to 6 minutes or until the lamb is done to taste.

Spiced Fig Compote

This compote is high in fiber and low in sodium.

Serving: 6
Prep Time: 300 minutes
Cook Time: 60 minutes
Total Time: 110 minutes


Ingredients
1 or Mission figs lb fresh California Calimyrna fig
2 cup sweet red wine
1/4 packed cup light brown sugar
4-inch cinnamon stick
4 whole clove
zest of 1 shredded lemon
zest of 1 shredded, plus some for garnish orange


Directions
1. In medium saucepan, combine figs with wine.
2. Add brown sugar, cinnamon, cloves and shredded lemon and orange zest.
3. Bring to a boil, partially cover, reduce heat and simmer 45 minutes to one hour, until figs are plump and soft.
4. Remove from heat and let stand, partially covered, several hours or until cool.
5. Transfer to a bowl and refrigerate, covered, 2 hours or longer.
6. To serve, divide figs among dessert bowls and garnish with additional shredded orange zest. Makes 6 servings.

Green Bean & Feta Salad with Olive Oil Vinaigrette

Bright with the flavors of lemon, black pepper, and feta, this crunchy green bean salad is the perfect summer dish.

Serving: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


Ingredients
1/2 lb. green beans, trimmed
1/3 cup Wish-Bone® Olive Oil Vinaigrette Dressing
2 Tbsp. chopped fresh cilantro or mint (optional)
1 Tbsp. chopped shallot or onion
1/8 tsp. grated lemon peel
1/4 tsp. salt
1/8 tsp. ground black pepper
1 large head Boston lettuce (about 8 oz.), rinsed, patted dry and torn into bite-sized pieces
4 ounces feta cheese, crumbled


Directions
1. In medium saucepan, cook green beans in boiling water 6 minutes or until crisp-tender. Drain and rinse with cold water until completely cool.
2. In medium bowl, toss green beans with 2 tablespoons Wish-Bone® Olive Oil Vinaigrette Dressing, cilantro, shallot, lemon peel, salt and pepper.
3. Just before serving, toss lettuce with remaining Dressing. On serving platter, arrange lettuce, then top with green bean mixture and sprinkle with feta.

Herb Rice

Use a combination of oregano, basil, and thyme herbs or try your own favorites.

Serving: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes


Ingredients
1/2 cup brown rice
1/2 cup white rice
2 tablespoons dried herbs
salt and pepper to taste


Directions
1. Cook rice according to package directions.
2. You can cook both types of rice at the same time in the same pot.
3. Adding brown rice increases the fiber and nutritional content of the dish.
4. Add dried herbs and pepper to the rice as it begins to simmer.
5. NOTE: For the dried herbs, use a combination of oregano, basil, and thyme or try your own favorites!

Lemon Chicken Burrito

This hearty chicken burrito combines the flavors of lemon, olives and cilantro to create a hearty dish with a fresh, tangy taste!

Serving: 4
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 60 minutes


Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
2 lemons, thinly sliced
3 cloves garlic, crushed
1 1/2 tablespoons olive oil
1 teaspoon ginger
1 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 teaspoon butter
1/2 cup black olives, chopped
8 flour tortillas


Directions
1. In a bowl, combine chicken, lemons, garlic, oil and spices. Toss well to combine. Allow to marinate for at least 30 minutes.
2. Remove lemon slices from marinade, place chicken in saucepan, top with onions, parsley, cilantro, butter and 1 cup water. Heat to boiling and reduce heat to low.
3. Cover pan and cook until chicken is tender, about 15 minutes.
4. Add olives to pan, stir and continue cooking for another 2 minutes. Divide mixture evenly among 8 flour tortillas, wrap burrito-style, and serve immediately.

Biscotti

A great treat for coffee lovers.

Serving: 24
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes


Ingredients
1/2 cup butter
2 tbsp instant coffee crystals
1 cup granulated sugar
2 egg
1 tsp vanilla
2 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1 or M&Ms cup chocolate chips
1/4 cup unsweetened cocoa powder


Directions
1. Combine butter, sugar, eggs and vanilla. Add flour, baking powder, baking soda and chocolate chips to butter mixture.
2. Divide dough in 2 parts; add coca and coffee to one part, mix to blend.
3. Knead both dough parts together just enough to marble. Divide again, flatten on floured cloth into two 12 x 2 logs. Place on greased cookie sheet. Bake for 20-25 min at 350°.
4. Remove from oven and cool for 10-15 min, slice biscotti pieces - like little logs.
5. Separate pieces and place on baking sheet cut side down. Bake again for 10 minutes. Remove from oven, cool. Enjoy dipped in your favorite coffee beverage!
6. Cook's Notes: You may dip one side of a biscotti piece in melted chocolate chips to coat.


Nutritional Information
Based on individual serving.
Calories: 170
Total Fat: 7 g
Carbohydrates: 25 g
Protein: 3 g

Tuscan Salad Crostini

Serving: 12
Cook Time: 25 minutes
Total Time: 35 minutes


Ingredients
Twelve 1/4-inch-thick slices Italian bread
One 6-ounce fresh tuna steak (see note)
1/4 cup good quality olive oil and vinegar salad dressing, preferably made with balsamic vinegar
2/3 cup cannelini beans, rinsed and drained, from 15-ounce can
1/4 cup chopped red onion
Salt and freshly ground black pepper, to taste


Directions
1. Heat oven to 425 degrees F. Place oven shelves one-third from top and bottom, respectively. Place bread slices on greased baking pan.
2. Place tuna steak on foil-lined baking pan, brushing both sides with 1 tablespoon salad dressing.
3. Set tuna on top shelf and bread on lower shelf; bake 5 to 7 minutes, turning tuna halfway through cooking time. Tuna should be cooked through, and bread golden.
4. In medium-size bowl, flake tuna. When cool, gently stir in beans, red onion, remaining salad dressing, and salt and pepper, to taste. Spread mixture evenly over crostini.

Note: One 6-ounce can oil-packed tuna, drained, may be substituted. Use only 3 tablespoons salad dressing when mixing with beans.

Tomato-Fennel Soup

This soup reminds me of a favorite pair of PJs. It's comfy, and a perfect fit on rainy days. Go ahead and serve this dish with good old-fashioned grilled cheese sandwiches.

Serving: 4


Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium fennel bulb, cut into 1-inch pieces, fronds reserved for garnish
1 medium onion, cut into 1-inch pieces
2 garlic cloves, chopped
1/4 cup Pernod or other anise liqueur
1 28-ounce can crushed tomatoes
4 juniper berries
2 teaspoons fennel seeds
Kosher salt and cracked black pepper to taste
Jarred tapenade
Baguette toasts


Directions
In a large pot over a medium-low flame, saute the onion and the fennel in the olive oil and butter. Cook, stirring occasionally, about 30 minutes, until golden brown. Add the garlic and continue cooking for 2 minutes. Turn off the heat or move the pot away from the stove and add the Pernod slowly. DO NOT ADD THE PERNOD OVER THE HEAT. Add the tomatoes, plus 2 cups water. Bring to a boil for 1 to 2 minutes, reduce the heat to low, and simmer.

Meanwhile, in a small saute pan over low heat, toast the juniper berries and the fennel seeds. Swirl them in the pan until fragrant and golden, about 3 to 4 minutes. Set aside to cool. Using a mortar and pestle or a spice grinder, grind the spices until slightly chunky. Add to the soup and cook 45 minutes.

Puree the soup in the pot using an immersion blender until almost smooth, or puree the soup in batches in the food processor. Season generously with salt and pepper. Don't be surprised if the soup requires more than a tablespoon of salt. Serve hot, garnished with tapenade-topped baguette toasts.

Top-Notch Garnishes
Don't limit your creativity to baguette toasts. Garnish ideas are endless, as the flavor of this soup marries well with others. Here are a few of my favorite topping choices:

Crumbled goat cheese
Feta cheese with pita toasts
A swirl of pesto
Chopped chipotle peppers and chopped cilantro with toasted tortillas
French-onion-soup style: Pour soup in ovenproof bowls and top with thick slices of sourdough bread and grated Gruyere or Swiss cheese. Brown in a 450? F preheated oven for 10 to 12 minutes.

Asparagus, Mascarpone and Pesto Lasagna

Lasagna has the fortunate reputation of being the perfect dish to make for a crowd. Baking it free-style on individual ovenproof plates gives it a completely different rustic feel and look. Plus, every piece has four crispy sides. The lasagna can be assembled a day ahead and refrigerated. It's easiest to prepare this dish in stages (the pesto, the asparagus, and then the pasta) before assembling.

Serving: Serves 4 to 6


Ingredients
Pesto:
2 cups whole basil leaves
2 small garlic cloves, peeled
2 tablespoons pine nuts, toasted
1/4 cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese
3 cups mascarpone cheese (cream cheese can be substituted)


Directions
Asparagus:
2 tablespoons olive oil
1 pound asparagus, tough ends removed
2 teaspoons minced garlic
Kosher salt and pepper to taste
2 1/2 cups grated Fontina cheese (Swiss or gruyere cheese can be substituted)
1/2 cup grated Parmesan cheese
1 pound fresh sheet pasta or lasagna noodles cooked as directed on package, rinsed and coated with olive oil
2 tablespoons unsalted butter, room temperature


To make the pesto:
Combine the basil, garlic, pine nuts, olive oil and cheese in the bowl of a food processor and pulse until a paste forms, scraping down the sides. Season with salt, add the mascarpone cheese, mix well and set aside.

In a large saute pan over high heat, saute the asparagus in the olive oil for 4 minutes. Add the garlic and cook 30 seconds more. Season with salt and pepper. Remove from heat and set aside.

Preheat oven to 375 degrees F. On each of four ovenproof dishes place a square of pasta or lasagna noodle (about 1 to 2 inches smaller than the perimeter of the dish). Sprinkle 3 tablespoons Fontina cheese over each pasta square; arrange 3 to 5 asparagus spears over the Fontina, laying them on the diagonal, and cover asparagus with 2 tablespoons of the pesto. Repeat with the remaining pasta and filling, arranging the second layer of pasta to make an eight-pointed star with the bottom layer. Arrange the final layer in the same way as the bottom layer. Place in the oven, uncovered, and bake, 15 minutes or until browned and bubbly. Cool for 5 minutes, and serve.

Creme Pie

This classic dessert is actually a cake with a creamy filling, not a pie. Made with milk sponge cake layers, it satisfies sweet tooth cravings!

Serving: 9
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes


Ingredients
Cake:
1 1/2 cups soft cake flour
2 tsp. Baking powder
1/3 tsp. Salt
1/3 Cup Butter (not light butter or margarine)
3/4 Cup Sugar
2 large eggs
1/2 cup milk (does not require scalding)
1 tsp. Vanilla extract

Custard Filling:
3/4 cup sugar
1/3 cup flour
1/4 tsp. salt
2 cups scalded milk or cream
2 slightly beaten large eggs
1 tsp. Vanilla or 1 vanilla bean, split with seeds removed
1 tsp Rum extract, optional

Chocolate Icing
2 cups white sugar
2 ounces baking chocolate squares
2 tbsp. white or light corn syrup
3/4 cup milk (does not require scalding)
2 tbsp. Butter
1 tsp. Vanilla


Directions
Prepare the cakes:
1. Sift the flour, baking powder and salt together and set aside.
2. In a large mixing bowl, beat the butter until soft and creamy, then add the sugar gradually to incorporate. Mix thoroughly. Add the eggs all at once and beat thoroughly. Gradually add the milk and flour mixture alternating until all is mixed in.
3. Pour into two greased 8" cake pans. Bake at 375° for about 25 minutes. Cool on wire racks.

While the cakes are baking, prepare the filling:
1. Scald the milk or cream and set aside. To scald milk, heat it in a small saucepan over a medium stovetop, stirring constantly. The milk should not boil. You can add a vanilla bean that has been split (with seeds removed) to the milk to infuse it with vanilla flavor, and then omit the vanilla extract from the rest of the recipe.
2. Combine the sugar, flour, salt in a bowl. Swirl in the milk or cream until smooth and thick. Add the eggs and stir in.
3. Transfer mixture to a double boiler and cook until the eggs thicken. Cool at room temperature and add the vanilla & rum extracts, if desired. Transfer to a glass or plastic mixing bowl and chill in the refrigerator.

Assemble the cake:
1. Remove cakes from pans. If the cake you're using for the bottom layer is high or pointed, use a cake slicer to slice a thin amount off the top. If you don't have a cake slicer, a very long thread of non-flavored dental floss can be held taut and used as an impromptu slicer!
2. Lay the bottom cake out on your display plate. Carefully spoon the cooled custard onto the cake and gently lower the top cake layer on top of the custard layer.

Prepare the icing:
1. In a small, non-aluminum saucepan on low heat, combine the sugar, chocolate, corn syrup and milk stirring only until the sugar is dissolved. Cook to the soft ball stage (238°), using a candy thermometer or soft ball test.
2. Add the butter and remove from heat. Let the mixture rest. Place the saucepan in cool, not cold water. (follow this step carefully to avoid warping the pan) When the icing is lukewarm, add the vanilla extract, beating it to a smooth consistency. Ice the assembled cake, spreading the glaze evenly over the surface.


Nutritional Information
Based on individual serving.
Calories: 603
Total Fat: 15 g
Carbohydrates: 110 g
Protein: 9 g

Princess Salad

Serving: Serves: 4
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes


Ingredients
leaf lettuce
8 thin slices medium tomatoes
12 asparagus spears, peeled and steamed al dente
8 thin strips red pimiento
1 cup vinagrette dressing of your choice


Directions
Divide the lettuce among four plates and top with two slices tomato for each plate. Place three pieces of asparagus on the tomato and the pimiento strips crosswise on the asparagus. Refrigerate until cool. Pour the dressing over the salad when ready to serve.

Instant Dinner Rolls

Serving: 16
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes


Ingredients
4 cups Bisquick
12oz can beer (should be room temp and rather "flat")
1 tablespoon Sugar


Directions
Mix all ingredients together and knead till smooth and pliable.... Roll out on floured surface to desired thickness. Cut with round cookie cutter or top of a glass to desired size. Bake at 450 on sprayed 9x9 pan or cookie sheet for 8-10 min Enjoy......so simple the grandkids make them. Your guest will think you slaved for hours....sneaky, huh!


Nutritional Information
Based on individual serving.
Calories: 140
Total Fat: 5 g
Carbohydrates: 21 g
Protein: 2 g

Clam Chowder

Clam chowder is a traditional shellfish soup in New England and in Newfoundland. Chowder probably comes from the French chaudiere, an iron cooking pot that settlers brought with them.

Serving: 4
Prep Time: 30 minutes
Cook Time: 30 minutes plus 8 to 10 minutes extra for fresh clams


Ingredients
3 pounds fresh clams or 1 (10-ounce) can clams or 12 ounces frozen clam meat
1 1/4 cups water or bottled clam juice
1 teaspoon plus 4 tablespoons butter
1 onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
Salt
2 tablespoons all-purpose flour
2/3 cup dry white wine
3 medium potatoes, diced
1 bay leaf
2 allspice berries
1 1/2 cups heavy cream
1 cup frozen corn kernels or kernels from 1 ear fresh corn
Freshly ground black pepper
Fresh flat-leaf parsley, to garnish


Directions
Wash the fresh clams and place in a large soup pot with the water or clam juice and 1 teaspoon of the butter. Simmer until the clams have opened up, 8 to 10 minutes.

Strain the clams through a large strainer into a large bowl. Reserve the stock. Discard any unopened shells. Remove the meat from the rest. Chop the larger clams and leave the small ones whole.

If you are using canned clams, drain the juices and add them to the water or clam juice. If you are using frozen clams, defrost them first.

Melt the remaining 4 tablespoons of butter in the same soup pot over medium heat. Add the onion, celery, garlic and 1/4 teaspoon salt and saute over medium heat until softened, about 5 minutes.

Mix in the flour and stir in the clam stock (or fish stock) and the wine. Add the potatoes, bay leaf and allspice. Simmer until the potatoes are tender, about 10 minutes. Add the corn and cook for 5 minutes more.

Remove from the heat and discard the bay leaf and allspice berries. Stir in the cream and clams. Cook for 3 minutes more, but do not bring to a boil.

Season with salt and pepper to taste. Garnish with the parsley and serve hot.

Sugar Cookies

Here are the top four sugar cookie dough requirements:
*A dough that is easy to mix.
*A dough that rolls out easily, is not fussy about being rolled out several times and does not mind if little hands squish and press it a bit.
*A dough that holds the shape of the cut-out design when baked.
*A dough that produces a cookie that remains in good condition for a week or more and can successfully travel to faraway friends and family.
Here is that cookie dough.


Ingredients
Cookie Dough:
2 3/4 cups unbleached all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup (8 tablespoons) vegetable shortening, such as Crisco
1 cup sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Powdered Sugar Glaze:
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
5 to 6 tablespoons heavy (whipping) cream



Directions
Prepare the cookie dough. In a medium bowl, stir the flour, cornstarch, baking powder and salt together; set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, vegetable shortening and sugar until smooth and slightly lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg, vanilla and almond extract and mix until blended, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it. The dough will be soft and smooth.

Divide the dough in half and form it into 2 smooth disks about 6 inches in diameter. Wrap the disks in plastic wrap and refrigerate until firm enough to roll without sticking but not so hard that it is difficult to roll out, about 1 hour.

Position a rack in the middle of the oven. Preheat the oven to 350° F. Line two baking sheets with parchment paper.

Lightly flour the rolling surface and rolling pin. Unwrap one piece of dough and roll it out to about a 12-inch circle that is 3/16 inch thick. Using a 3 1/2- to 5-inch-long cookie cutter, cut out cookies. Place the cookie cutter carefully so you can cut out as many cookies as possible from each rolling. Use a thin metal spatula to transfer the cookies to the prepared baking sheets, placing them about 1 inch apart. Gather together the dough scraps and set aside. Unwrap the second piece of dough and repeat the rolling and cutting process.

Gathering together all of the dough scraps, form a smooth disk, and roll and cut out the dough. If there is still quite a bit of dough remaining, gather the scraps together and roll and cut the dough once again.

Bake one sheet at a time until the edges and bottoms of the cookies are lightly browned, about 14 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.

The cookies can be layered between sheets of wax paper in a tightly covered container and stored at room temperature for up to 1 week.

Pan-roasted carrots

Pan-roasting brings out the natural sweetness of carrots, and that's underscored here by the touch of honey at the end of the cooking time. When you bring them to the table, expect a chorus of oohs and aahs as the rosemary fragrance wafts up. The recipe comes from Tom Colicchio, the Manhattan chef and restaurateur known for his exquisite but straightforward comfort food--highclass home cooking


Ingredients
2 tablespoons extra-virgin olive oil
16 long, thin carrots, peeled and trimmed
Fleur de sel and freshly ground black pepper
4 rosemary sprigs
4 teaspoons honey
1 tablespoon butter


Directions
In a large saute pan, heat the oil over low heat. Add the carrots and fleur de sel and pepper to taste. Cook, turning the carrots occasionally, until golden brown on all sides, 15 to 20 minutes. Add the rosemary during the last 5 minutes of cooking. Just before serving, add the honey and butter and mix well. Serve hot.


TIPS
High rollers can spring for the very expensive fleur de sel, the flaky salt from France, which is indeed delicious. But sea salt will do just fine.
You want skinny, in-season carrots for this dish. You can also use big old carrots, but first cut them crosswise into quarters and then cut each quarter in half lengthwise. They will need to cook quite a bit longer to become tender. Because they're less sweet, they may not brown much until you add the honey and butter. Just turn the heat up a bit at that point, and you'll get a nice caramelization.
Cook the carrots in a single layer. They'll shrink, so don't worry if they're a little tight in the pan at first.

Broccoli with Sesame Seeds

The sesame seeds add zip to the broccoli.

Serving: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


Ingredients
2 bunches broccoli, cut into small pieces
1 tbsp sesame oil
1 tbsp sesame seeds
1 tbsp soy sauce


Directions
1. Boil or steam the broccoli until it is cooked but still firm.
2. Heat the sesame oil in a skillet large enough to hold the broccoli.
3. Add the sesame seeds, broccoli and soy sauce, stirring or tossing to combine. Transfer to a serving dish. Serves 4 to 6.


Nutritional Information
Based on individual serving.
Calories: 60
Total Fat: 3 g
Carbohydrates: 6 g
Protein: 3 g

Baked Chicken Curry and Noodle Casserole

The curry gives this dish a delicious ethnic flavor!

Serving: 6
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes


Ingredients
12 ounces medium egg noodles, uncooked
1 tbsp vegetable oil
8 ounces boneless skinless chicken breast cut into 1/2-inch cubes
1 small red onion, diced
3 tsp curry powder
1 1/2 cups low-sodium chicken broth
1 1/2 tbsp cornstarch
1 (12 oz) can evaporated skim milk
1 cup frozen peas
1 1/2 cups sliced mushrooms
1 tbsp lemon juice
2 tbsp dry bread crumbs



Directions
1. Prepare pasta according to package directions.
2. While pasta is cooking, heat the oven to 375º F.
3. Heat the oil in a large heavy skillet over medium-high heat.
4. Add the chicken and onion and stir until the chicken begins to brown, about 4 minutes.
5. Add the curry powder and continue stirring 2 minutes.
6. Pour in the chicken broth and reduce heat to low.
7. In a small bowl, mix the cornstarch and evaporated skim milk together until the cornstarch is dissolved.
8. Stir the cornstarch into the skillet, heat to simmering and simmer 2 minutes.
9. Pour the contents of the skillet into a large bowl.
10. When the pasta is done, drain well.
11. Add the cooked pasta, peas, mushrooms, lemon juice and salt and pepper to the curry sauce.
12. Toss well.
13. Pour the mixture into an 11 x 9-inch baking dish and sprinkle the bread crumbs on top.
14. Bake until the edges are bubbling and the crumbs are golden brown, about 15 minutes. Serve hot.


Nutritional Information
Based on individual serving.
Calories: 373
Total Fat: 6 g
Carbohydrates: 55 g
Protein: 23 g

Chocolate Mint Brownies

Ingredients
1 cup Sugar
6 tablespoons Butter
1 cup Chocolate Chips, semi-sweet
Pink or Green Food Coloring
1/2 teaspoon Almond or Peppermint extract
1/2 cup Butter
2 tablespoons Milk
1 teaspoon Vanilla
1/2 cup Butter
1 cup Flour
2 cups Powdered Sugar
1 cup Hershey's Syrup
1/2 teaspoon Salt
4 Eggs, beaten


Directions
Mix first 7 ingredients together. Pour batter into 9"x13" greased pan. Bake 30 minutes at 350 degrees. Mix next 5 ingredients together. Spread over brownies when cool and refrigerate. Melt the chocolate chips in a double broiler. Add the 6 tablespoons of butter. When smooth, pour over pink or green layer. Store in refrigerator. Take out 1/2 hour before cutting.


Nutritional Information
Based on individual serving.
Calories: 320
Total Fat: 17 g
Carbohydrates: 42 g
Protein: 2 g

Swiss Chard and Tomatoes

A delicious and easy way to get some greens in your diet.

Serving: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


Ingredients
1 tablespoon chicken stock or olive oil
1 bunch swiss chard, stems & leaves coarsely chopped
2 large tomatoes, coarsely chopped
1-2 cloves chopped garlic
1/4 cup crumbled herbed feta cheese


Directions
1. Heat oil (or chicken stock) in a deep pan.
2. Add Swiss Chard, tomatoes, and garlic. Cover and cook 10-15 minutes.
3. Stir in Feta Cheese and serve.


Nutritional Information
Based on individual serving.
Calories: 90
Total Fat: 5 g
Carbohydrates: 8 g
Protein: 4 g

Baked Potatoes

Turn side potatoes into a main dish by topping them with vegetarian chili, beans, soy yogurt...you get the picture.

Serving: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 15 minutes

Ingredients
8 large baking potatoes


Directions
1. Wash and scrub 8 large baking potatoes and pierce several times with a fork. Bake directly on the oven rack in a 450 degree oven for about 45 minutes or until they can easily be pierced with a fork. Makes 8 servings.
2. Menu Tip: Save half for Chili Stuffed Potatoes.
3. Cook's Note: The potatoes can cook at the same time as the Roasted Vegetables or you could also microwave the potatoes if you don't want to use the oven.


Nutritional Information
Based on individual serving.
Calories: 220
Total Fat: 1 g
Carbohydrates: 51 g
Protein: 5 g

Beef Tornados with Mushroom Sauce

You'll love the rich and flavorful sauce for this peppercorn-coated beef tenderloin. It calls for Madeira wine, but you can still get great results by substituting sherry, dry vermouth or even stock or water.


A beef tenderloin recipe with a kick.

Serving: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


Ingredients
2 tsp butter
1/4 cup chopped shallots, onions, scallions or leeks
4 minced cloves garlic
1 pound sliced mushrooms (the adventuresome may try trompettes or morels)
1/4 cup Madeira wine
1 tbsp cracked black peppercorns
12-ounce beef tenderloin
2 cups fat-free beef broth
2 tbsp cornstarch
1/2 cup chopped fresh parsley, with 4 teaspoons reserved for garnish


Directions
1. Preheat the broiler.
2. Place the butter, shallots, garlic, mushrooms, and wine in an oven cooking bag (or in a microwavable bowl covered loosely with plastic wrap), and microwave for 3 minutes, stirring once or twice during the cooking.
3. Spread the cracked black peppercorns (and perhaps a little salt, if desired) out on a cookie sheet. Roll the tenderloin in the pepper.
4. Place the tenderloin on a rack under the broiler and broil to desired doneness.
5. At the same time, add to a large cold skillet the beef broth and cornstarch, and whisk to remove any lumps.
6. Turn the heat to medium-high and add the partially cooked mushroom mixture, parsley, and salt and pepper to taste. Heat, stirring, for about 2 minutes or until thickened.
7. When the meat is finished, remove from broiler and slice into 8 slices, 2 for each person.
8. To serve, slightly overlap the tenderloin slices on the plate. Pour the mushroom sauce to one side of the meat and sprinkle on extra parsley.
9. Lynn's Fischer's Tip: The meat can be pan-broiled by spraying a large skillet with olive oil, slicing the meat into 8 slices, and searing for a few minutes on each side.


Nutritional Information
Based on individual serving.
Calories: 290
Total Fat: 16 g
Carbohydrates: 11 g
Protein: 26 g