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Devil’s Black Bean Salsa

Ingredients
3 tablespoons olive oil, plus more for baking sheet
2 ears fresh corn, kernels shaved from the cob
1 orange bell pepper
1 fifteen-and-a-half-ounce can black beans, rinsed and drained
1 mango peeled, pitted, and cut into 1/4-inch dice
1 hot red pepper, seeds and ribs removed, finely diced
1/2 red onion, finely diced
Juice of 2 limes (about 5 tablespoons)
1 teaspoon coarse salt

Directions
Preheat oven to 450°. Brush baking sheet with oil. Spread corn on prepared baking sheet in an even layer; roast until kernels begin to brown, about 10 minutes. Set aside to cool.

Place bell pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4-inch dice; place in large bowl.

Add corn, beans, the diced mango, hot red pepper, onion, lime juice, remaining oil, and the salt; toss to combine. Let rest at room temperature for 1 hour before serving.

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Spicy Tortilla Chips

Ingredients
1/4 cup olive oil
1 teaspoon chili powder
Pinch cayenne pepper
12 small flour tortillas
1 1/2 teaspoons coarse salt

Directions
Preheat oven to 350°. Combine the oil, chili powder, and cayenne pepper in a small bowl. Brush each tortilla with the oil mixture and stack on top of one another to lightly oil the backside.

Cut into wedges, and arrange in a single layer on baking sheets. Sprinkle with salt. Bake until crisp and golden brown, 8 to 10 minutes.

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Apples with Toffee Dip

from: Cooking Light, July 1999

Ingredients
3/4 cup packed brown sugar
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese, softened
3/4 cup toffee bits (such as Skor) (about 4 ounces)
1 cup pineapple juice
6 Red Delicious apples, each cored and cut into 8 wedges
6 Granny Smith apples, each cored and cut into 8 wedges

Directions
Combine first 4 ingredients in a bowl; beat at medium speed of a mixer until smooth. Add toffee bits, and mix well. Cover and chill.
Combine juice and apples in a bowl; toss well. Drain apples; serve with dip.

Nutritional Info (1 tablespoon dip and 3 apple wedges(
CALORIES 92(28% from fat); FAT 2.9g (sat 1.8g,mono 0.8g,poly 0.2g); PROTEIN 0.8g; CHOLESTEROL 8mg; CALCIUM 13mg; SODIUM 51mg; FIBER 1.4g; IRON 0.2mg; CARBOHYDRATE 16.9g

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Creamy Mushroom Phyllo Triangles

Ingredients
3/4 cup dried porcini mushrooms (about 3/4 ounce)
1 pound button mushrooms
1 large onion, cut into 1-inch pieces (about 8 ounces)
2 tablespoons olive oil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
6 ounces 1/3-less-fat cream cheese
1/2 cup finely chopped flat-leaf parsley
24 (18 x 14-inch) sheets frozen phyllo dough, thawed
Olive oil-flavored cooking spray

Directions
Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.
Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 times or until finely chopped.

Heat oil in a large nonstick skillet over medium heat. Add onion; saute 5 minutes. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes). Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.

Preheat oven to 375?.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip. Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture. Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.

Bake at 375? for 20 minutes or until golden. Serve warm.

Nutritional Info (2 triangles(
CALORIES 49(37% from fat); FAT 2g (sat 0.8g,mono 1g,poly 0.2g); PROTEIN 1.5g; CHOLESTEROL 3mg; CALCIUM 7mg; SODIUM 97mg; FIBER 0.5g; IRON 0.6mg; CARBOHYDRATE 6.2g

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Chicken, Mushroom, and Cheese Quesadillas

Ingredients
1 teaspoon olive oil
1 teaspoon ground cumin
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
12 ounces skinless, boneless chicken breasts, cut into 1/4-inch-thick slices
3/4 cup chopped onion
1 (8-ounce) package presliced mushrooms
1 garlic clove, minced
1 jalapeno, seeded and chopped
4 (8-inch) flour tortillas
1 1/2 cups (6 ounces) preshredded light Mexican cheese blend (such as Sargento)

Directions
Heat olive oil in a large nonstick skillet over medium-high heat. Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken. Add chicken to pan, and saute 5 minutes or until browned. Remove chicken from pan; set aside. Add onion, mushrooms, garlic, jalapeno, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; saute 5 minutes. Remove from pan; let stand 5 minutes. Wipe pan with paper towels.
Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese. Arrange 1/2 cup mushroom mixture over one-half of each tortilla. Arrange chicken evenly over mushroom mixture. Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat procedure with remaining quesadillas. Serve immediately.

Nutritional Info (1 quesadilla)
CALORIES 388(29% from fat); FAT 12.5g (sat 5.7g,mono 2.5g,poly 0.9g); PROTEIN 38.5g; CHOLESTEROL 65mg; CALCIUM 429mg; SODIUM 759mg; FIBER 1.7g; IRON 2.8mg; CARBOHYDRATE 31.3g

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Graham Cracker-and-Pecan Praline Popcorn

from: Cooking Light November 2000

Ingredients
10 cups popcorn (popped without salt or fat)
2 cups honey-flavored bear-shaped graham crackers (such as Teddy Grahams)
1/2 cup coarsely chopped pecans
Cooking spray
1 cup packed dark brown sugar
1/4 cup light-colored corn syrup
1 1/2 tablespoons butter or stick margarine

Directions
Preheat oven to 325?.
Combine the first 3 ingredients in a large bowl. Spread mixture onto a jelly-roll pan lined with foil and coated with cooking spray.
Combine brown sugar, corn syrup, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Cover and cook 1 minute. Uncover and cook, without stirring, until the candy thermometer registers 290? (about 5 minutes).
Drizzle the brown sugar mixture over popcorn mixture; toss to coat. Bake at 325? for 30 minutes, stirring once. Cool completely on a wire rack in pan, and break into large pieces.
Note: Store in an airtight container for up to 2 weeks.

Nutritional Info (1/2 cup(
CALORIES 97(32% from fat); FAT 3.5g (sat 0.7g,mono 1.6g,poly 0.9g); PROTEIN 1g; CHOLESTEROL 2mg; CALCIUM 7mg; SODIUM 47mg; FIBER 0.7g; IRON 0.5mg; CARBOHYDRATE 16.4g

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Prosciutto and Gruyere Strombolis

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

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Moist Lemon Bread

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.

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Wonton With Crab and Cream Cheese

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.

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Sherrie’s Cheesy Whots-its

from: Sherrie Nichols

Ingredients
1 box cheez-its or cheese nips
olive oil
dill weed (fresh, finely chopped or dried)
lemon pepper

Directions
Heat oven to 250. Pour box of crackers into a large bowl (larger than you need, so you can mix them around). Drizzle with olive oil and mix until lightly coated (you may want to add a little mix, add a little more so you don’t over-do it). Sprinkle with dill and lemon pepper and mix to coat. Add more as necessary.

Put coated crackers onto rimmed baking sheet and bake for 30 minutes.