Avocado Soup

Ingredients
4 ripe avocados
2 cups chicken consommé/broth
1 cup sour cream
1 cup table cream
ground ginger
paprika
salt and pepper, to taste


Directions
Peel and dice avocados. Combine in blender with onion juice, consommé or broth, sour cream and table cream. Blend until smooth. Season to taste with salt, pepper, and ginger. Store in covered, opaque container in refrigerator until chilled and ready to serve. Top with additional sour cream if you like and sprinkle with paprika.

Note: plain yogurt can be substituted for the sour cream for a somewhat more healthful dish. Be sure to pour off any excess water in the yogurt before adding to other ingredients.

Each serving: About 377 calories, 6 g protein, 13 g carbohydrate, 35 g total fat (12 g saturated), 41 mg cholesterol, 481 mg sodium.

Mediterranean Seafood Pasta

Ingredients
1 pound pasta, such as angel hair, linguine, penne
1/4 cup olive oil
4 tablespoons garlic, chopped
1 teaspoon dried herbs such as basil, dill or fennel
1 teaspoon salt
1/2 teaspoon pepper
Pinch crushed red pepper
2 celery ribs, diced
1 small onion, diced
2 small tomatoes, diced or one 16-ounce can diced tomatoes
1/2 cup white wine
4 tablespoons butter
1 pound medium fine fish, such as grouper, snapper or salmon, cut into 1 1/2-inch pieces
12 clams or mussels
1/2 pound shrimp, peeled with tails left on
1/4 cup parsley, chopped


Directions
1. Wash clams or mussels carefully, scrubbing and rinsing repeatedly in cold water until the water is free of any fine sand or other particles.
2. Cook the pasta al dente according to package directions. Drain just before serving.
3. In a heavy saucepan or large deep skillet, sauté the garlic in the olive oil until golden brown. Add the herbs, salt, pepper, crushed red pepper, and vegetables, stirring well. Add wine and cook down until celery is crisp-tender.
4. Add the butter, fish, and clams or mussels. Cook for about 3 minutes, then add the shrimp and cook until shrimp are firm and pink in color and the shellfish are all opened.
5. Portion evenly, over the drained pasta, in large serving bowls and top with chopped parsley.
Note: Mussels open easily but clams can take a little longer. When cooking time is finished, however, unopened clams should be discarded. If mussels are not available, squid or scallops may be substituted.

Omelet

Ingredients:
1 8-ounce carton egg substitute plus 2 egg whites
2 packets sweetener (optional)
1/4 cup nonfat cream cheese
2 tablespoons no-sugar-added strawberry jelly


Directions:
Beat egg whites until stiff, fold in egg substitute. Pour into heated nonstick pan (spray pan with cooking spray). Allow to cook before pulling back sides. When firm, flip and cook. When done, spread fat-free cream cheese and jelly, fold over. Serve with a sliced banana or fresh strawberries.

Creamed Spinach

Ingredients
1 package of frozen spinach
3 tbsp olive oil
6 garlic cloves, minced
1 tsp sesame seeds
1 1/2 cup plain soy yogurt


Directions
1. Thaw spinach in a colander. Squeeze out excess juice and set aside.

2. Heat olive oil in a saucepan over medium heat, and sauté the garlic until slightly browned.

3. Add spinach and sauté until spinach is heated completely through, about 5 minutes.

4. Add sesame seeds and stir for 1 minute.

5. Add soy yogurt and mix until the yogurt is heated, about 3 minutes. Serve hot. Serves 6.

Black Pepper Strip Steaks with Horseradish Sauce

Ingredients
4 strip steaks, 10 to 12 ounces each and about 1 inch thick, trimmed of excess fat
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Horseradish Sauce
3/4 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Directions
In a medium bowl thoroughly mix the sauce ingredients. Prepare a two-zone fire for high heat. Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season evenly with the salt and pepper. Let the steaks sit at room temperature for 20 to 30 minutes before grilling. Brush the cooking grate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Move the steaks over indirect high heat and cook, with the lid closed, until they reach your desired doneness, about 2 minutes for medium rare. Remove from the grill and let the steaks rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.

Macaroni and Cheese

Ingredients
8 tablespoons(i stick) unsalted butter, plus more for the dish
6 slices good-quality white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni


Directions
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish, and set aside. Place the bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the butter into the bowl with the bread, and toss. Set the bread crumbs aside. In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

2. Slowly pour in the hot milk while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in the salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 ½ cups Gruyere or 1 cup Pecorino Romano. Set the cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until out of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 ½ cups cheddar and ½ cup Gruyere or ¼ cup Pecorino Romano; scatter bread crumbs over the top. Bake until browned on top, about 30 minutes. Transfer the dish to a wire rack to cool 5 minutes, and serve.

Spiced Sweet Potato Soup

Ingredients:
2 tablespoons butter
2 tablespoons finely grated fresh ginger
3 stalks celery, finely chopped, about 1 cup
1 large onion, finely chopped, about 2 cups
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
2 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
6 cups reduced-sodium chicken broth
1/2 teaspoon dried thyme
1 small bay leaf
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk


Directions:
In a large pot over medium heat, melt butter. Add ginger, celery and onion; cook 5 to 7 minutes until soft. Add curry powder, cinnamon, cayenne and nutmeg. Cook 1 minute, stirring constantly. Add sweet potatoes, broth, thyme, bay leaf, salt and pepper. Increase heat to high and bring to a boil. Lower heat to medium and simmer 25 minutes or until potatoes are soft and cooked through. Transfer soup in batches to a blender or food processor and puree. Thin soup with milk. Garnish with a dollop of sour cream and chopped peanuts (optional). Serves 12

Country Apple Tart

Ingredients
1 Cup + 2 T all-purpose flour
4 Apples peeled, cored, and cut into eighths
2 tablespoons flour
1/2 teaspoon cinnamon
1/2 cup granulated sugar
1 egg yolk
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup margarine
1 teaspoon baking powder


Directions
Preheat oven to 350 degrees,Combine dry ingredients,Cut in margarine using a fork. Add the egg yolk; combine with fork. Press dough into 9" pie shell bringing up sides to form edge. Arrange apples in circles or other pattern if desired. Sprinkle over with topping and almonds if desired. Bake 45 minutes Slice into pie-wedge pieces and serve.

Rice with Toasted Almonds

Ingredients
2 cup rice
4 cup chicken broth
salt
pepper
1/2 cup slivered almonds


Directions
1. Cook the rice in the chicken broth until all of the liquid is absorbed.
2. Season to taste.
3. In a small skillet melt the butter and cook the almonds until golden brown.
4. Add to the rice and serve hot.

Dijon Dilled Salmon

ingredients
2 tbsp mayonnaise
2 tsp Dijon mustard
1 tbsp milk
3 chopped tbsp fresh dill
3/4 lb salmon fillet
1 tsp olive oil
1/8 tsp salt
1/8 tsp pepper


Directions
1. Mix together the mayonnaise, mustard, milk, and dill in a small bowl and set aside.

2. Preheat the broiler if necessary.

3. Remove all of the small bones from the salmon and cut the fillet in half.

4. Place a lightly greased broiler rack in a roasting pan and lay the salmon on top with the skin side down.

5. Brush the top of the salmon with the teaspoon of oil and sprinkle each piece with the salt and pepper.

6. Place the broiling pan about 6 inches from the heat source and broil for 7-10 minutes depending on the thickness of the salmon.

7. The fish should be golden brown on top and flakes easily when done. Serve the salmon with the Dijon dill sauce.