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Moroccan Lamb with Couscous

from: Shape Magazine

Ingredients
1 c lite vanilla soy milk
1/2 c calcium OJ
1 banana (I like frozen ones), peeled, obviously

Directions
Chunk it all in a blender and smoothie it up.

from: Everyday Food #15

Ingredients
5 t olive oil
1 1/4 lb boneless leg of lamb cut into 1 inch dice
coarse salt and pepper
1 large onion, halved and sliced
4 garlic cloves, thinly sliced
1/2 t paprika
1/2 c dried apricots, halved
1/2 c pitted prunes
1 can (14.5 oz) whole peeled tomatoes, drained
1/2 cup packed fresh cilantro leaves, plus more for garnish
2 T fresh lime juice
couscous

Directions
In a 5 qt saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3-5 min.

Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2-4 min. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer partially coverer, until tomatoes begin to break apart and sauce is thickened, about 25-30 min. While you wait on the lamb, put a pot of water to boil for your couscous. Place the couscous itself into a large bowl and add any dry seasonings you desire. Once the water has boiled, carefully pour it over the couscous until you have about an inch of water over the couscous. Wait a few minutes for the couscous to absorb the water and stir it. Wait a bit more and then taste it. It should have the same consistency as properly cooked pasta.

Return lamb and any accumulated juices to pan; cook until heated through, about 1 min. Stir in cilantro and lime juice. Serve with couscous.

Nutritional Info (1/4 recipe(
(without couscous:) 371 calories; 13.3 g fat; 31.9 g protein; 33.1 g carbs; 4.6 g fiber

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Turkey and Bean Chili

from: Everyday Food Jan 2005

Ingredients
4 strips bacon, cut into 1/2-inch pieces
3 pounds ground dark-meat (7% fat) turkey
4 cups chopped onions
1/4 cup minced garlic cloves
2 medium fresh jalapeño chiles (ribs and seeds removed for less heat, if desired), minced
3 tablespoons chili powder
3 tablespoons unsweetened cocoa powder
4 teaspoons ground cumin
2 cans (28 ounces each) whole tomatoes in purée
2 tablespoons unsulfured molasses
Coarse salt
3 cans (15 1/2 ounces each) pinto beans, drained and rinsed
toppings!

Directions
Heat a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp and brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.

Add onion, garlic, and jalapeños; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.

Break up tomatoes with a spoon or your hands, and stir them in along with the purée. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.

Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.

Nutritional Info (1/8 recipe)
480 calories; 13.7 g fat; 46.6 g protein; 47.1 g carbs; 14.5 g fiber

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Asian Flank Steak

from: someone on the Glitter Board

Ingredients
4 1/2 cups (19 oz) unbleached all-purpose flour
1 tsp salt
4 1/2 tsps (3/4 oz) baking powder
2 cups (16 oz) dark brown sugar
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 large eggs
3/4 cup (5 1/4 oz) vegetable oil
1 1/4 cup (10 oz) milk
3 large peaches, unpeeled, diced (or 3 cups small whole berries or other fruit, diced)
Granulated sugar or cinnamon sugar

Directions
Preheat oven to 400 degrees F. Combine the flour, salt, baking powder, brown sugar, allspice, nutmeg, and cinnamon in a large bowl. Whisk until brown sugar is evenly distributed and there are no lumps. In a separate bowl or large measuring cup, beat eggs, vegetable oil, and milk together, then stir into dry ingredients. Gently stir in the fruit. Grease 16 muffin cups and heap the batter into the cups; they'll be very full. Sprinkle the tops with granulated sugar. Bake for 25-30 minutes, or until a cake tester comes out clean. Remove from the oven, let cool for 5 minutes on a rack, then turn out of the pans to finish cooling.

Nutritional Info (1 muffin(
340 cal, 11 g fat, 5g protein, 27g sugar, 2 g dietary fiber

from: 96

Ingredients
1 (1 1/2-pound) lean flank steak
1/3 cup fresh lime juice
1/4 cup minced fresh mint
1/4 cup low-sodium soy sauce
2 tablespoons minced peeled gingerroot
2 tablespoons minced seeded jalapeño pepper
3 garlic cloves, minced
Vegetable cooking spray
1 1/2 pounds green beans, trimmed
1 cup halved cherry tomatoes

Directions
Trim fat from steak. Combine steak and next 6 ingredients (steak through garlic) in a large heavy-duty zip-top plastic bag. Seal bag, and marinate in refrigerator 8-12 hours, turning bag occasionally. Remove steak from bag, reserving marinade.
Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices; thread steak slices on skewers, if desired. Set aside, and keep warm.

Pour reserved marinade through a sieve into a large microwave-safe bowl. Microwave at high 1 minute or until marinade boils. Steam green beans, covered, 3 minutes or until crisp-tender. Add green beans and tomatoes to hot marinade; toss gently to coat. Serve with steak.

Nutritional Info (1/6 recipe, 3 oz. steak, 1 cup grean bean mixture(
CALORIES 252 (45% from fat); FAT 12.6g (sat 5.3g, mono 5.2g, poly 0.5g); PROTEIN 23.3g; CARB 11.5g; FIBER 2.8g; CHOL 57mg; IRON 3.4mg; SODIUM 338mg; CALC 53mg;

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Curried Peanut Shrimp

from:

Ingredients
1/3 cup orange marmalade
¼ cup orange juice
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon Dijon mustard
1½ teaspoons curry powder
1 teaspoon vegetable oil
½ teaspoon salt
¼ teaspoon crushed red pepper
¼ teaspoon chile sauce with garlic
32 large shrimp, peeled and deveined (about 1 pound)
Cooking spray

Directions
Combine the first 9 ingredients in a blender, and process until smooth. Reserve 1/4 cup marinade. Place remaining marinade mixture in a large zip-top plastic bag, and add shrimp. Seal and shake to coat. Marinate in refrigerator 30 minutes.
Prepare grill or broiler.

Remove shrimp from bag, reserving marinade. Thread shrimp onto each of 4 (12-inch) skewers. Place kebabs on a grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done, basting frequently with remaining marinade. Spoon reserved 1/4 cup marinade over shrimp.

Nutritional Info (8 shrimp(
calories: 228 carbohydrates: 24.6 g cholesterol: 129 mg fat: 6.2 g sodium: 626 mg protein: 19.6 g calcium: 60 mg iron: 2.5 mg fiber: 0.3 g

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Applesauce Muffins

from: Paula Kafer

Ingredients
1 cup applesauce
¼ cup milk
1 tsp lemon juice
½ cup oil
2 tbsp molasses
¼ cup brown sugar
1 egg
1 cup flour
1 tbsp baking soda
1 apple, chopped
1 cup bran cereal

Directions
Preheat oven to 400. Combine ingredients and fill muffin cups 2/3 of the way full. Bake for about 25 minutes.

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Cauliflower Pie

Ingredients
Crust:
2 cups, packed, grated raw potato
1/2 tsp salt
1 egg, beaten
1/4 cup grated onion.

Filling:
1 heaping, packed cup grated cheddar cheese
1 medium cauliflower, broken into small florets
1 medium clove crushed garlic
1 cup chopped onion
3 tbsp butter
dash of thyme
1/2 tsp basil
1/2 tsp salt
2 eggs and 1/4 cup milk beaten together
black pepper
paprika

Directions
Heat oven to 400. Set the freshly-grated potato in a colander over a bowl. Salt it and leave it for 10 minutes. Then squeeze out the excess water and add it to the remaining ingredients. Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with the lightly-floured fingers. Bake for 40-45 minutes – until browned. After the first 30 minutes, brush the crust with a little oil to crisp it.

Sauté onions and garlic, lightly salted, in butter for 5 minutes. Add herbs and cauliflower and cook, covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust then the sauté, then the rest of the cheese. Pour the milk/egg mixture over and dust with paprika. Bake 35-40 minutes.

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Garlic Lime Chicken

from: Martha Stewart Kids

Ingredients
¾ cup ketchup
2 pounds ground turkey, beef or a combination
1 cup chopped onion (1 med onion)
2 slices sandwich bread, torn into small pieces
1 cup grated cheddar cheese
½ cup chopped dill pickle (1 medium pickle)
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
2 garlic cloves, minced
2 teaspoons dry mustard powder
1 teaspoon salt
½ teaspoon freshly ground pepper

Directions
Heat oven to 350. In a large bowl, mix ½ cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12 cup muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining ¼ cup ketchup.

Transfer to oven; bake until inside temperature registers 170 on an instant-read thermometer, about 45 minutes.

Remove from oven; let rest 5 minutes before removing from tin. Serve hot.

from: Paula Kafer

Ingredients
3 slices dry bread
¾ cup grated cheddar cheese
½ tsp dry parsley
½ tsp salt
dash pepper
½ tsp Accent
¼ tsp garlic salt
6 breasts frying chicken
¼ to ½ cup butter, melted

Directions
Preheat oven to 350. Break 1 slice bread into small pieces and drop into blender; add ¼ (or 1/3) of the cheese and cover the blender. Run on low speed until bread and cheese are fine (crumbled). Empty into bowl. Repeat process with the rest of the bread and cheese. Add the parsley to the blender container with the 5th slice of bread. Crumb in the blender. Add seasonings to crumb mixture. Mix well.

Dip chicken pieces in butter, then into crumb mixture; coating thoroughly. Arrange in an single layer in shallow baking pan (greased or sprayed with Pam). Bake uncovered for 40 minutes to one hour until thickest pieces are tender. Chicken is done when a fork pushes in and pulls out easily.

from: Grandma P.

Ingredients
3 oz cream cheese
3 tbsp melted butter
2 cups cubed, cooked chicken OR 10 oz canned chicken
2 tbsp milk
2 tbsp mayo
1 tbsp chopped chives (optional)
8 oz can of crescent rolls (you'll want extra)
¾ cup seasoned croutons (crushed) or bread crumbs

Directions
Preheat oven to 350. Blend cream cheese and butter until smooth. Separate rolls into rectangles and flatten, making sure to seal the perforation between triangles. Add other ingredients and mix. Spoon mixture onto rectangles and pull four corners closed. Brush top with butter and sprinkle with croutons or crumbs. Bake for 20-25 minutes.

from:

Ingredients
1 lb boneless, skinless chicken breasts
½ cup low-sodium soy sauce
¼ cup fresh lime juice
1 tbsp Worcestershire sauce
2 cloves garlic, peeled, minced
½ tsp dry mustard
½ tsp coarsely ground black pepper

Directions
Mix soy sauce, lime juice, Worcestershire sauce, garlic, and mustard.
Marinate chicken in mixture for 30 minutes.
Spray skillet with cooking spray and heat on medium. Add chicken and cook 6 minutes on each side or until done.

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Shrimp Creole

from: Ron Kafer

Ingredients
1 ½ cups chopped onion
1 cup finely chopped celery
2 medium green peppers, chopped
2 cloves of garlic, minced
¼ cup butter or margarine
1 15 oz. can of tomato sauce
2 teaspoons minced parsley
1 teaspoon salt
1/8 teaspoon cayenne pepper
2 bay leaves, crushed
14-16 ounces of shrimp

Directions
Sautee the butter, onion, celery, peppers and garlic together in a soup pot until tender. Remove from heat and add tomato sauce and seasonings. Add shrimp and heat to boiling. Reduce to medium heat and simmer for 10-20 minutes.

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Raspberry Lemon Pudding Cake

from: 94

Ingredients
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
12 ounces fresh or frozen raspberries
1 cup sugar
3 large eggs, separated
1 cup buttermilk
1/2 teaspoon pure vanilla extract
pinch of salt
1/2 cup unleached white flour
1/2 teaspoon baking powder

Directions
Preheat oven to 350. Lightly oil six ovenproof custard cups or six 8 ounce ramekins. Place the cups in a 2-inch-deep baking pan. Being to heat water to add to the pan just before baking.

In a bowl, combine the lemon juice with the cornstarch. Add the raspberries and 1/2 cup of the sugar and toss lightly. In a separate bowl, with an electric mixer or whisk, beat the egg whites until stiff. Set aside. In a large bowl, beat the egg yolks and buttermilk with the remaining 1/2 cup of sugar. Beat in the lemon peel, vanilla, salt, flour, and baking powder. Gently stir in the raspberry mixture, then fold in the beaten eggwhites.

Spoon the batter evenly into the prepared cups. Pour very hot water into the baking pan until the water reaches about halfway up the sides of the cups. Bake until puffed, firm on top, and golden, 40 to 50 minutes. Refrigerate and serve chilled.

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Curried Shrimp and Rice

from: 115

Ingredients
1/2 tsp vegetable oil
1 pound medium shrimp, peeled & deveined
1 1/2 tsp curry powder
1/2 cup low sodium chicken broth
16 oz bag frozen broccoli, cauliflower, and carrots
3/4 cup uncooked instant rice
1/4 teaspoon salt

Directions
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and curry powder, and stir-fry 3 minutes. Remove shrimp from skillet and set aside. Add chicken broth and veggies to skillet; bring to a boil, and cook 1 minute. Stir in rice and salt; place on top of rice mixture. Remove from heat, let stand, covered, 6 minutes until liquid is absorbed.

Nutritional Info (1 1/2 cup(
calories: 233, fat: 3.2 g, protein: 27.2 g, carbs: 23.5 g, cholesterol: 172 mg, sodium: 359 mg