from: Hungry Girl
Ingredients
1/2 butternut squash
kosher salt
Directions
Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em.
Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!
Nutritional Info (5 oz(
Calories: 65; Fat: 0g; Sodium: 486mg (includes salt); Carbs: 16.5g; Fiber: 4g Sugar: 3g; Protein: 1g
from: Fitness Magazine June 2007
Ingredients
2 med potatoes, cut into 1.5 inch chunks
2 C broccoli florets (the nice part)
2 T EVOO
1 t kosher salt
freshly ground black pepper
Directions
Heat oven to 400. Toss the potatoes and broccoli with the oil; add salta and pepper. Spread the veggies on a baking sheet. Roast, tossing once halfway through, until paotoes are tender and golden, about 25 min.
from: Sunset Magazine March 2006
Ingredients
6 artichokes
2 T lemon juice
2 T olive oil
1 t salt
3 T butter
onion, chopped
6 C chicken broth
2 T all purpose flour
3 T whipping cream
salt and pepper
chervil to serve (optional)
Directions
Trim leaves, stems and fuzzy chokes from the artichokes. Drop the hearts into a bolw of ice water mxed with the lemon jice and olive oil. Bring a large pot of water to a boil and add 1 T salt. Drain hearts and add to boiling water; cook until tender. Drain. In a pan over med-high heat, melt 3 T butter. Add onion and stir until golden. Stir in flour and cook, stirring often 3-5 minutes.
Add the chicken broth and artichoke hearts; stir until mixture boils and thickens, 15-20 min. Whirl mexture in a blender until smooth. Return to pan and heat through. Add the cream and season with S&P to taste.
Ladle into bowls and garnish with chervil if desired.
from: Sunset Magazine March 2006
Ingredients
3 dozen baby artichokes
2 T lemon juice
2 T olive oil
1 T salt
1 oz pancetta, chopped
2 cloves garlic, sliced
1/4 C dry white wine
1/4 C mint
salt and pepper
parmesan cheese
Directions
Trim leaves and stems from the baby artichokes, leaving just the tender yellow-green leaves. Drop the artichokes into a bowl of ice water mixed with the lemon juice and olive oil. Bring a large pot of water to a boil and add 1 T salt. Drain artichokes and add to boiling water; simmer until tender, 10-20 minutes. Cut any larger ones in half, removing any fuzz at the heart.
Set a frying pan over med-high heat. Add the pancetta and stir until fat is rendered. Add garlic and stir until golden. Add the wine and the artichokes. Cook until the wine is almost evaporated. Add mint and season with S&P to taste. Serve topped with shaved or shredded parmesan.
from: Adapted from Epicurian
Ingredients
2C sugar
3C Flour
1tsp. baking soda
1tsp. baking powder
1tsp.(each) cloves, cinnamon,allspice & salt
3 eggs (beaten)
1 tsp. vanilla extract
1 C vegetable Oil (or 1/2 c apple sauce and 1/2 c veggie oil)
2 C grated Zucchini (unpeeled)
1 C raisins
Directions
Soften the raisins using hot tap water. While they are soaking, sift all dry ingredients together. Mix in the soaked (and drained) raisins with the flour, making sure to coat them well. Add the rest of the ingredients and blend. Bake at 350 degrees. 1 hour for bread, 20 minutes for muffins.
from: some website
Ingredients
1 chipotle chili, diced + 2 tsps adobo sauce (I used canned chipotle chili peppers in adobo sauce from Whole Foods.)
1 tablespoon plus 1/2 cup olive oil
1/2 medium vidalia onion, diced
2 garlic cloves, minced
1 tablespoon light-brown sugar
2 1/2 tablespoons ground cumin
1 tablespoon dried oregano
1 cup sherry
14 oz can crushed tomatoes
1 cup vegetable broth
4 Hass avocados
2 tablespoons dried cilantro
1/8 cup lime juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
12 corn tortillas
8 oz. Monterey Jack cheese, grated
Directions
Heat 1 tablespoon of olive oil in a deep saucepan over medium heat. Add the onions, garlic, brown sugar, cumin, and oregano; sauté until the onion is soft, 4 to 5 minutes. Add the sherry, chipotle chili, adobo sauce, tomatoes and vegetable broth. Simmer for about 20 minutes, until thickened to stew consistency.
Heat oven to 400° F. Put 1/2 cup olive oil in a heavy saucepan over medium heat until very hot but not smoking, about 4 to 5 minutes. Using tongs, fry the tortillas, one at a time, for 2 to 3 seconds on each side. Drain on paper towel-lined sheet to get rid of excess oil.
Peel and pit the avocados. Immediately toss with the lime juice (prevents browning), cilantro, salt and pepper. Mash well.
Spread 1/2 cup of the sauce into a small casserole dish. Spoon 2 tablespoons of avocado filling into each tortilla, sprinkle some Monterrey jack cheese on top, then roll the tortilla. Put it in the casserole dish, seam side down, against one edge. Repeat the process for the other tortillas, placing each rolled tortilla snugly against the one before it. Ladle the rest of the sauce over the rolled tortillas, top with remaining cheese. Bake for 25 to 30 minutes. Serve immediately.
Note: These don’t reheat well because the avocado filling turns brown after a few hours. So it eat up while it’s fresh!
from:
Ingredients
1/2 teaspoon salt
1 tablespoon baking powder
2 cups all-purpose flour
1/4 cup sugar
1 cup pitted fresh cherries or canned cherries, drained
1 egg
3/4 cup milk
1/4 cup melted butter
Directions
Directions for cherry muffins
Sift together the flour, salt, baking powder and sugar; add cherries and stir gently to blend. In a separate bowl, beat egg until thick and light in color; stir in the milk and melted butter.
Quickly stir egg and milk mixture into the dry mixture. Butter and flour 12 muffin cups. Pour batter into prepared muffin tins. Bake cherry muffins at 375° for 25 to 30 minutes. Makes 12 cherry muffins.
from: Just Jenn
Ingredients
3/4 cup sugar
1/4 oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1-1/2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
3/4 cup semi-sweet chocolate chips
Directions
Preheat the oven to 400 degrees. Prepare muffin pans with grease or liners, whichever you prefer. Mix sugar, oil and eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
Makes about 12.
from: This Mama Cooks
Ingredients
1 cup Sooji (Semolina, also known as grits or Cream of Wheat by us Americans)
2 cups water
1/2 cup sugar
7-8 green cardamom pods (seeds taken out and crushed)
2 tbsp raisins
2 tbsp chopped almonds
2 tbsp ghee (clarified butter)
Directions
Heat water in a small pan to dissolve sugar completely. Set aside.
In a non-stick deep pan, heat ghee and add sooji, stirring constantly on low heat till slightly golden.
Add the water-sugar mixture, raisins, and cardamom, and continue to stir till water begins to evaporate and it forms a thick mass. Mix in almonds and serve warm after a hearty meal!
from: This Mama Cooks
Ingredients
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 large green pepper(s), cut into 1-inch pieces
1 large vidalia onion(s), sliced
14 1/2 oz stewed tomatoes
1/2 cup mango chutney
1/4 cup water
2 Tbsp cornstarch
1 1/2 tsp curry powder, or more to taste
Directions
Place chicken, pepper and onion in a slow cooker; top with tomatoes.
Mix together remaining ingredients in a small bowl. Pour over chicken mixture, cover and cook on low heat for 4 hours.
Nutritional Info (1.5-2 cups(
6 WW points
from: Cooking Light
Ingredients
1 (2-pound) London broil
1 (1.25-ounce) package taco seasoning mix
Cooking spray
1 cup chopped onion
1 tablespoon white vinegar
1 (4.5-ounce) can chopped green chiles
1 (16-ounce) can fat-free refried beans
12 (8-inch) fat-free flour tortillas
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 1/2 cups chopped plum tomato
3/4 cup fat-free sour cream
Directions
Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well.
Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.
Nutritional Info (1 burrito (makes 12)(
CALORIES 350(30% from fat); FAT 11.8g (sat 6.1g,mono 4.1g,poly 0.5g); PROTEIN 24g; CHOLESTEROL 49mg; CALCIUM 175mg; SODIUM 839mg; FIBER 3.3g; IRON 4mg; CARBOHYDRATE 31.3g
from: Cooking Light
Ingredients
2 (1-ounce) slices whole wheat bread
3/4 pound ground round
3/4 pound ground turkey
1 1/2 cups sliced shiitake mushrooms
1/2 cup grated fresh onion
1 teaspoon dried Italian seasoning
3/4 teaspoon salt
2 large eggs, lightly beaten
1 garlic clove, minced
2 tablespoons ketchup
1 1/2 teaspoons Dijon mustard
1/8 teaspoon ground red pepper
Directions
Place bread in a food processor, and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.
Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.
from: Cooking Light
Ingredients
Squash:
2 cups diced peeled butternut squash (about 1/2 small squash)
1 tablespoon olive oil
1/2 teaspoon chopped fresh sage
1/4 teaspoon salt
Dash of freshly ground black pepper
Risotto:
1 1/2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
Cooking spray
3/4 cup diced onion
2 garlic cloves, minced
2 cups steel-cut oats
1 cup dry white wine
3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 teaspoons chopped fresh sage
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons butter
4 cups sliced cremini mushrooms (about 1 pound)
1/2 teaspoon salt
Coarsely ground black pepper (optional)
Directions
Preheat oven to 400°.
To prepare squash, combine squash, olive oil, 1/2 teaspoon sage, 1/4 teaspoon salt, and dash of pepper in a jelly-roll pan; toss well to coat. Bake at 400° for 20 minutes or until tender and beginning to brown, stirring every 7 minutes. Set aside; keep warm.
To prepare risotto, bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.
Heat a medium sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes or until golden. Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes). Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.
Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt; sauté 3 minutes or until tender and beginning to brown. Stir in squash; cook 1 minute or until thoroughly heated.
Spoon about 2/3 cup risotto into each of 6 bowls; top each serving with 1/2 cup mushroom mixture, 2 teaspoons cheese, and coarsely ground pepper, if desired.
Nutritional Info (1/6 recipe(
CALORIES 356(29% from fat); FAT 11.3g (sat 3.9g,mono 4.4g,poly 1.7g); PROTEIN 16.7g; CHOLESTEROL 15mg; CALCIUM 242mg; SODIUM 738mg; FIBER 8g; IRON 3.9mg; CARBOHYDRATE 51.4g