Category: Baked Goods

from: Barefoot Contessa

Ingredients
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Directions
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

from: Barefoot Contessa

Ingredients
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Directions
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

from: Barefoot Contessa

Ingredients
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Directions
Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.

from: Cooking Light, January 2006

Ingredients
Sauce:
1 cup orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons fat-free, less-sodium chicken broth
1 teaspoon grated peeled fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper

Couscous:
1 cup uncooked couscous
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/3 cup chopped green onions
2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter

Shrimp:
20 jumbo shrimp, peeled and deveined (about 3/4 pound)
1 large egg white, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 teaspoon chopped fresh cilantro
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 cups trimmed watercress

Directions
To prepare sauce, bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.
To prepare couscous, place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; add onions, almonds, and butter, stirring until butter melts. Keep warm.
To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combine the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag, and seal and shake to coat.
Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.
Place 3/4 cup couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1 1/2 tablespoons sauce.

Nutritional Info (1/4 recipe(
CALORIES 376(25% from fat); FAT 10.6g (sat 2.7g,mono 4.1g,poly 2g); PROTEIN 17.6g; CHOLESTEROL 61mg; CALCIUM 84mg; SODIUM 763mg; FIBER 3.9g; IRON 2.1mg; CARBOHYDRATE 51.9g

from: Everyday Food

Ingredients

3/4 cup all-purpose flour (spooned and leveled)
1 tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup low-fat (1%) cottage cheese
2/3 cup milk
2 large egg whites
1/2 teaspoon vanilla extract
5 teaspoons vegetable oil

Directions
In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.

In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).

Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.

Nutritional Info (1/4 recipe(
213 calories; 7.8 grams fat; 10.8 grams protein; 24.2 grams carbohydrates; .6 grams fiber

from: Everyday Food

Ingredients

Nonstick cooking spray
8 chocolate wafer cookies
1 bar (8 ounces) reduced-fat cream cheese
1 cup reduced-fat sour cream
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
3/4 cup sugar
1 large whole egg plus 1 large egg white
1/3 cup semisweet chocolate chips

Directions
Preheat oven to 325°. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.

Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).

Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.

Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.

Nutritional Info (1 square (9 per pan)(
302 calories; 12.6 grams fat; 6.7 grams protein; 42 grams carbohydrates; 1.5 grams fiber

from: Everyday Food

Ingredients
2 spaghetti squash (2 pounds each)
2 tablespoons olive oil
2 garlic cloves, slivered
Coarse salt and ground pepper

Directions
Preheat oven to 400°. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.

When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.

In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.

Nutritional Info (1/4 recipe(
166 calories; 7.8 grams fat; 2.6 grams protein; 25,4 grams carbohydrates; 5.4 grams fiber

from: Everyday Food

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup packed light-brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground clove
1/2 cup water
1/2 cup molasses
1 large egg, lightly beaten
2 ounces bittersweet chocolate, melted and slightly cooled

Directions
Preheat oven to 325°. Butter an 8-inch square pan. In bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.

Melt the butter in the water in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.

Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle remaining chocolate over the batter in a decorative pattern.

Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.

from: Barefoot Contessa

Ingredients
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Directions
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

from: Barefoot Contessa

Ingredients
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Directions
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

from: Barefoot Contessa

Ingredients
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Directions
Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.

from: Cooking Light, January 2006

Ingredients
Sauce:
1 cup orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons fat-free, less-sodium chicken broth
1 teaspoon grated peeled fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper

Couscous:
1 cup uncooked couscous
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/3 cup chopped green onions
2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter

Shrimp:
20 jumbo shrimp, peeled and deveined (about 3/4 pound)
1 large egg white, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 teaspoon chopped fresh cilantro
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 cups trimmed watercress

Directions
To prepare sauce, bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.
To prepare couscous, place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; add onions, almonds, and butter, stirring until butter melts. Keep warm.
To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combine the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag, and seal and shake to coat.
Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.
Place 3/4 cup couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1 1/2 tablespoons sauce.

Nutritional Info (1/4 recipe(
CALORIES 376(25% from fat); FAT 10.6g (sat 2.7g,mono 4.1g,poly 2g); PROTEIN 17.6g; CHOLESTEROL 61mg; CALCIUM 84mg; SODIUM 763mg; FIBER 3.9g; IRON 2.1mg; CARBOHYDRATE 51.9g

from: Everyday Food

Ingredients

3/4 cup all-purpose flour (spooned and leveled)
1 tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup low-fat (1%) cottage cheese
2/3 cup milk
2 large egg whites
1/2 teaspoon vanilla extract
5 teaspoons vegetable oil

Directions
In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.

In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).

Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.

Nutritional Info (1/4 recipe(
213 calories; 7.8 grams fat; 10.8 grams protein; 24.2 grams carbohydrates; .6 grams fiber

from: Everyday Food

Ingredients

Nonstick cooking spray
8 chocolate wafer cookies
1 bar (8 ounces) reduced-fat cream cheese
1 cup reduced-fat sour cream
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
3/4 cup sugar
1 large whole egg plus 1 large egg white
1/3 cup semisweet chocolate chips

Directions
Preheat oven to 325°. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.

Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).

Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.

Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.

Nutritional Info (1 square (9 per pan)(
302 calories; 12.6 grams fat; 6.7 grams protein; 42 grams carbohydrates; 1.5 grams fiber

from: Everyday Food

Ingredients
2 spaghetti squash (2 pounds each)
2 tablespoons olive oil
2 garlic cloves, slivered
Coarse salt and ground pepper

Directions
Preheat oven to 400°. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.

When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.

In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.

Nutritional Info (1/4 recipe(
166 calories; 7.8 grams fat; 2.6 grams protein; 25,4 grams carbohydrates; 5.4 grams fiber

from: Everyday Food

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup packed light-brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground clove
1/2 cup water
1/2 cup molasses
1 large egg, lightly beaten
2 ounces bittersweet chocolate, melted and slightly cooled

Directions
Preheat oven to 325°. Butter an 8-inch square pan. In bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.

Melt the butter in the water in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.

Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle remaining chocolate over the batter in a decorative pattern.

Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.

from: Everyday Food

Ingredients
1-½ cups (3 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperature
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons salt
Nonstick cooking spray

Directions
Preheat oven to 350°. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.

Generously coat two 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans (1-1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.

Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).

Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

Nutritional Info (1 slice(
308 calories; 16.3 grams fat; 4 grams protein; 37.3 grams carbohydrates; 0.4 gram fiber

from: AllRecipes.com

Ingredients
6 Tbsp. butter, melted
1 C white sugar
1/2 C milk
2 eggs
1 1/2 C all-purpose flour
1 tsp. baking powder
1 Tbsp. grated lemon zest
1/2 C chopped walnuts
2 Tbsp. lemon juice
2 Tbsp. confectioners’ sugar

Directions
Generously grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine melted butter or margarine and sugar. Add eggs, and mix until light and fluffy. Add milk, baking powder, lemon rind, and chopped nuts. Mix well. Sift flour, and gradually add to mixture; mix to just combine.

Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean.

While bread is baking, combine lemon juice and confectioners’ sugar in small dish. Stir well before using. Immediately upon removing bread from oven, place pan on a cooling rack. Using a large fork, poke holes all over the bread. Pour lemon juice mixture over the top of the bread. Cool for 15 minutes, and then remove from pan.

from: MyLittleMochi.com

Ingredients
1 – 8 ounce cream cheese at room temperature
1/2 teaspoon sesame oil
1/4 teaspoon worcestershire sauce
1/4 teaspoon pepper
1 beaten egg
2 cloves garlic minced
1/4 cup red onion minced
1/2 lb. imitation crab meat
1 package won ton pi wrappers
1 beaten egg (to seal won ton pi)

Directions
In a bowl mix all ingredients except the won ton pi and beaten egg for sealing. Place a 1 teaspoon heaping mound of filling in middle of won ton pi and moisten top edges with beaten egg. Fold over into a triangle shape, pressing lighting on the top edges to seal.

Moisten one side corner with egg, overlap with other corner and press together.

Deep fry wontons until golden brown, about 1 minute. Drain on paper towels and serve with Thai sweet chili pepper sauce. Makes about 24 won tons.

from: Volumetrics

Ingredients
1 lb beef flank steak, trimmed
3 T all purpose flour, divided
1 T mild paprika
1/4 t salt
1/4 t freshly ground pepper
1 T olive oil
2 cloves garlic, minced
1 1/2 C thinly sliced onion (about 1 large), separated into rings
1 1/2 cups thin green epper strips, cut 1 1/2 to 2 inches long
1 (8 oz) package pre-sliced mushrooms
1 C low-fat or fat-free beef broth
1/2 C fat-free sour cream
2 cups cooked egg noodles

Directions
Cut steak diagonally across the grain into thin slices. Combine 2 T flour with the paprika, salt and pepper ina shallow bowl; add steak and toss to coat.

Heat the olive oil in a large, nonstick skillet over medium-high heat. Add the steak; cook until slices are browned on both sides, about 5 min. Add the garlic, onion, and green pepper, cook 2 min, stirring frequently. Add the mushrooms and cook uncovered for 2 min. Stirin the broth; bring to a boil. Cover, reduce heat to medium-low and simmer 10 min.

Meanwhile, in a small bowl or cup, stir together the sour cream and the remaining 1 T flour until smooth. Stir into simmering mixture; cook, stirring constantly, 2 minutes or until thickened.

Nutritional Info (1 cup beef mixture, 1/2 cup noodles(
Calories: 395; Carbs: 42g; Fat: 13g; Fiber: 4g; Sodium: 383 mg

from: Volumetrics

Ingredients
8 oz diced boneless beef sirloin
3.5 C low-fat or fat-free beef broth
1 C water
1/2 C pearl barley
1 t dried thyme
2 t + 1 T olive oil
3/4 C finely diced carrot
1/2 C finely diced celery
1 (8 oz) package pre sliced mushrooms
3 medium cloves garlic, minced

Directions
Sauté beef in 1 T olive oil in a non-stick skillet over med-high heat until the beef is browned, about 5-6 min. Remove the beef and its juices from the pan.

Combine the broth, water, barley, thyme, beef and juices, in a heavy sauce pan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Meanwhile, heat the remaining 2 t olive oil in a nonstick skillet over medium heat. Add the carrot and celery and sauté 5 minutes. Add mushrooms and garlic, and sauté 10 minutes. Stir into the soup mixture. Return the soup to a boil, cover, reduce heat, and simmer 15 minutes. Remove the saucepan from the heat.

Nutritional Info (2 1/3 cup(
320 calories

from: Cooking Light, Aug 2004

Ingredients
1 (11-ounce) can refrigerated French bread dough
2 ounces thinly sliced prosciutto
1 cup trimmed arugula
1/2 cup (2 ounces) shredded Gruyere cheese
1/4 cup chopped fresh parsley

Directions
Heat oven to 425.
Unroll dough onto a baking sheet; pat into a 14 x 11-inch rectangle. Cut dough into quarters to form 4 (7 x 5 1/2-inch) rectangles. Top each rectangle with 1/2 ounce prosciutto, 1/4 cup arugula, 2 tablespoons cheese, and 1 tablespoon parsley. Beginning at short side of each rectangle, roll up the dough, jelly-roll fashion; pinch seam to seal (do not seal ends of rolls). Arrange rolls 4 inches apart on baking sheet. Bake at 425? for 10 minutes or until rolls are lightly browned. Serve warm.

Nutritional Info (1 roll(
CALORIES 275(28% from fat); FAT 8.5g (sat 4.4g,mono 2.1g,poly 0.5g); PROTEIN 14g; CHOLESTEROL 24mg; CALCIUM 158mg; SODIUM 754mg; FIBER 1.5g; IRON 2.3mg; CARBOHYDRATE 34.4g

from: Cooking Light, March 2001

Ingredients
1/2 cup all-purpose flour
1/2 cup fat-free milk
2 tablespoons granulated sugar
1/4 teaspoon salt
1 large egg
1 large egg white
1 tablespoon butter
Powdered sugar (optional)

Directions
Preheat oven to 425.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through egg white); stir until moist.
Melt butter in a 10-inch cast-iron skillet over medium heat. Pour batter into pan; cook 1 minute (do not stir). Bake at 425 for 18 minutes or until golden. Sprinkle with powdered sugar, if desired. Cut into quarters; serve immediately.

Nutritional Info (1/4 recipe(
CALORIES 141(28% from fat); FAT 4.4g (sat 2.3g,mono 1.4g,poly 0.4g); PROTEIN 5.2g; CHOLESTEROL 64mg; CALCIUM 48mg; SODIUM 222mg; FIBER 0.4g; IRON 0.9mg; CARBOHYDRATE 19.9g

from: Barefoot Contessa

Ingredients
Tart Shell:
3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
Filling:
4 limes at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 teaspoon salt

Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add– the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.

Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

from: Cooking Light December 1999

Ingredients
1 tablespoon olive oil
3/4 pound skinned, boned chicken breast, cut into bite-size pieces
1/2 cup chopped onion
3 garlic cloves, minced
1/3 cup bottled barbecue sauce
1 (15-ounce) can black beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
4 (10-inch) flour tortillas
1/4 cup low-fat sour cream

Directions
Heat oil in a large nonstick skillet over medium heat. Add chicken, onion, and garlic; cook 8 minutes or until chicken is done, stirring constantly. Stir in barbecue sauce and beans. Sprinkle with cheese; cook 5 minutes or until thoroughly heated. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down center of each tortilla; top each with 1 tablespoon sour cream, and roll up.

Nutritional Info (1 burrito(
CALORIES 458(26% from fat); FAT 13.3g (sat 4.1g,mono 5.6g,poly 2.4g); PROTEIN 34.9g; CHOLESTEROL 65mg; CALCIUM 243mg; SODIUM 744mg; FIBER 4.8g; IRON 3.9mg; CARBOHYDRATE 49.1g

from:

Ingredients
2 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 garlic clove, minced
3 1/2 cups (1-inch) cubed red potato (about 1 pound)
3 tablespoons all-purpose flour
2 1/2 cups 2% reduced-fat milk
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (14 3/4-ounce) can cream-style corn
1 (14-ounce) can fat-free, less-sodium chicken broth
8 ounces lump crabmeat, shell pieces removed
3 tablespoons chopped fresh parsley
1 teaspoon salt

Directions
Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; saute 5 minutes. Add potato; saute minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.

from: Barefoot Contessa

Ingredients
For the vinaigrette:
1 1/2 tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the salad:
2 ripe Hass avocados
1 lemon, juiced
1 bunch arugula, washed and spun dry
1 1/2 pounds cooked lobster meat, cut in 3/4-inch dice
1 pint cherry tomatoes, cut in half or quarters
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lean bacon, fried and crumbled
3/4 cup crumbled English Stilton, or other crumbly blue cheese

Directions
For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise.

Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Fill the hot dog rolls with the salad. Serve at room temperature.

from: Barefoot Contessa

Ingredients
1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

Directions
Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

from: Barefoot Contessa

Ingredients
1/4 pound unsalted butter at room temperature
1 cup sugar
2 extra-large eggs at room temperature
1/8 cup grated orange zest (2 large oranges)
1 1/2 cups all-purpose flour plus 1 tablespoon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3 ounces buttermilk at room temperature
1 teaspoon pure vanilla extract
1 cup good semisweet chocolate chunks

For the syrup:
1/4 cup sugar
1/4 cup freshly squeezed orange juice

For the ganache:
4 ounces good semisweet chocolate chips
1/4 cup heavy cream
1/2 teaspoon instant coffee granules

Directions
Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.

Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.

Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.

from: somewhere on the web

Ingredients
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples – peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners' sugar for dusting

Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.

Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.

Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.

from: Pillsbury Bake-Off

Ingredients
1 (14-oz.) pkg. Pillsbury Pumpkin Quick Bread & Muffin Mix
1/2 cup cinnamon-covered raisins or plain raisins
1/4 cup chopped crystallized ginger
1/2 cup butter or margarine, melted
1 egg
1/4 cup sugar
1 teaspoon cinnamon

Directions
Heat oven to 350°F. In large bowl, combine quick bread mix, raisins and ginger; mix well. Add butter and egg; stir until dry particles are moistened. (Mixture may be crumbly.)

In small bowl, combine sugar and cinnamon; mix well. Shape dough into 1 1/2-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.

Bake at 350°F. for 12 to 15 minutes or until cookies are set. Remove from cookie sheets.

Nutritional Info (1 cookie(
150 calories; 6g fat; 25mg cholesterol; 120 mg sodium; 23g carbs; 1g fiber; 15g sugar; 2g protein

from: Sherrie Nichols

Ingredients
cake
1 Box Duncan Hines Lemon Supreme cake mix
3/4 C Wesson Oil
1 C apricot nectar
4 whole eggs

glaze
2 lemons
1 orange
1 T apricot nectar
1 C confectioner's sugar

Directions
For the cake …
Heat oven to 325. Mix the first four ingredients well. Then add each egg, one and a time and beat well. Bake in tube pan for 1 hour.

For the glaze…
Juice the lemons and the orange and combine their juices, the nectar and the confectioner's sugar. Mix thoroughly. Drizzle glaze over cake while the cake is still hot.