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Sweet Chili Lime Tofu

from: The Birthday Cake Book

Ingredients
Sweet Chili Lime Sauce
3 Tbs Sugar
3 Tbs Reduced Sodium Tamari (or soy sauce)
1 3/4 Tbs Fresh Lime Juice
1/2 Zest of the Lime
1/2 tsp Red Chili Flakes (or 1-2 fresh hot chilies, minced)
1 Clove Garlic, pressed, optional
1/4 tsp Salt
4 Mint Leaves, chiffonaded

Quinoa
3/4 Cup Quinoa, rubbed/rinsed in cool water, drained
1/2 Zest Lime
2 Bruised Cardamom Pods, optional
1 Tiny Stick of Cinnamon (a broken piece of a larger stick), optional
1/4 tsp Salt
1 1/3 Cup Water

Wok Steamed Collards
1 Bunch Collard Greens, middle veins removed, washed
2-3 Tbs Water
1 Pinch Salt
1 tsp Lime Juice

Directions
Combine all the ingredients for the quinoa in a pot that has a tight fitting lid. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then turn off heat. Do not open lid. Let steam for 10 minutes before serving.

Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.

Drain tofu and cut it into small triangles. I slice the block into 8 rectangles, then each rectangle in half to make two squares per rectangle. I cut each square diagonally to make four triangles per square.You can cut the tofu however you please, but a thinner, smaller shape will work best for this method.

Heat a well-seasoned cast iron or non-stick skillet over medium heat. A 10″ skillet will fit all the tofu, so if you’re using a smaller skillet, you’ll need to do this in batches. In order to properly “dry fry” the tofu, you’ll need a pan the tofu won’t stick to even without any oil.

Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. The liquid will squeeze out and boil away, and the tofu will begin to turn golden. The more water that evaporates, the sturdier the tofu will be, so be gentle at first to prevent the tofu from breaking up. After several minutes, flip the tofu over and press the other side. After about 10 minutes of dry frying, you can turn off the heat and set the tofu aside for finishing later, or proceed to adding the sauce. (You might want to set the tofu aside before finishing in order to to prepare the collards).

To finish the tofu, bring the pan back up to temperature if it’s not already very hot. You want to heat the pan and the tofu over high heat, making sure the tofu is hot all the way through. Add the sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze. If it isn’t bubbling up and forming a glaze, turn the heat back on high and cook until the glaze is.. well.. glaze-y.

Stack the collard leaves on top of each other, 3-4 at a time, and roll. Slice the roll in 3/4 inch segments. Run your knife through the chopped collards to make smaller pieces, then add them to a wok with the water, lime juice and salt. Cover with any lid that will contain the collards and cook over high heat for 3-4 minutes until the collards are steamed and tender.

For plating, arrange the collards atop of a bed of quinoa. Add tofu over the top, drizzling any leftover sauce over the dish. Garnish with lime slices and mint leaves. Serve.

Posted on

Broccoli and Feta Pasta

from: The Birthday Cake Book

Ingredients
For the Cake
2-3 T soft unsalted butter and 2-3 T all-purpose flour for the pan
2 1/4 C sifted cake flour
1 T plus 1/8 t baking powder
1/2 t salt
16 T (2 sticks) unsalted butter, softened to the consistency of mayonnaise
1 1/2 C plus 1/2 C granulated sugar
5 extra-large eggs, warmed in their shells
3 fl. oz plus 1 C sipping-quality bourbon
2 C (7 oz) toasted pecan halves
mint sprigs and leaves for decoration

For the Sauce
1/4 C fresh orange juice
1 T fresh lemon juice
4 C peeled and coarsely chopped fresh peaches (6-8) or thawed drained premium-quality frozen peach slices

Directions
This cake is best if made 1-2 days before you plan to serve. To make the cake, set your oven to 350. Brush both bottom and sides of a bundt or tube pan with butter and coat with flour. Knock off the excess. Sift the four, baking powder and salt together in a bowl. In a large mixing bowl, beat the butter on med speed until creamy. Continue beating while sprinkling in 1 1/2 C sugar a tablespoon at a time then beat until very light. Add the eggs one at a time, beating until blended after reach, then beat until very light and creamy. Add the flour in three parts (sprinkling i over the bowl), alternating with 3 oz bourbon in two parts – beat on the lowest speed possible and just until each addition disappears. Sprinkle over the pecans and fold the batter with a large flexible rubber spatula to finish blending thoroughly. Smooth into the pan, slightly pushing the batter up against the sides and the tube.

Bake in the middle of the oven until a toothpick comes out clean from the center of the cake, 55 to 60 min. Heat 1/2 C of the bourbon and 1/4 cup of the sugar together stirring until the sugar dissolves. Pierce the top of the cake with a fork then pour the syrup evenly over the cake. Cool 15 minutes in the pan on a rack then turn out onto the rack, rumpled side up, to cool completely. When cool, heat the rest of the bourbon and sugar as before. Set the cake smooth side up, pierce as before and pour over the syrup. Wrap air-tight and set in a cool place to mellow for up to 2 days before serving.

To make the sauce, in a food processor or mixing bowl, blend the orange and lemon juices and then add the preserves and briefly blend. Turn into a bowl, add the peaches and stir gently until each slice has been moistened. Chill, tightly covered, at least 1 hour. This is at its best for about 4 hours.

To assemble the cake, just before serving, unwrap the cake and set it, smooth side up, on a platter. Plant a banner of greeting and arrange the (peach colored) candles, tucking a mint leaf or two beside each candle. Garland the bottom with branches of mint. Serve each piece of cake on a plate, encircled with peach sauce.

from: TheKitchn

Ingredients
1.5 ounces goat cheese
1.5 ounces whole-milk ricotta
(or 3 ounces of either goat cheese or ricotta)
2 cloves garlic, peeled with root end trimmed off
1 Tablespoon extra-virgin olive oil
1 Tablespoon lemon juice
10-12 ounces of spinach, washed and spun dry
salt and pepper to taste

Directions
Add the cheeses, garlic, olive oil, and lemon juice to the bowl of a food processor and mix until combined. Add the spinach and run the food processor until the mixture has formed a thick paste. If the spinach won't fit all at once, add it in batches. Taste for seasonings, adding salt, pepper, and lemon juice as needed.

from: TheKitchn

Ingredients
1 pound campanelle pasta (or your pasta shape of choice!)
1/2 cup pasta water
1/2 Tablespoon olive oil
10 ounces of baby bella mushrooms, quartered
1 cup hulled English peas or sugar snap peas (or frozen peas)
1/2 cup spinach pesto (more as needed)
grated Parmesan for sprinkling on top

Directions
Bring a large amount of water to a rapid boil, add a palm-full of salt, and cook the pasta to al dente. Before draining the pasta, scoop out about a half cup of the pasta cooking water and set aside. Drain the pasta and set aside.

Heat the olive oil in a large skillet and saute the mushrooms until they have released all their moisture and are golden brown–about five minutes. Add the hulled peas and toss until warmed through–about 30 seconds.

Add the pasta to the skillet and pour the pesto on top. Toss to combine everything. If the sauce is looking a little “loose” or you'd like it a bit creamier, add a splash (just a splash!) of the pasta water. Stir and add more pasta water if desired.

from:

Ingredients
Sweet Chili Lime Sauce
3 Tbs Sugar
3 Tbs Reduced Sodium Tamari (or soy sauce)
1 3/4 Tbs Fresh Lime Juice
1/2 Zest of the Lime
1/2 tsp Red Chili Flakes (or 1-2 fresh hot chilies, minced)
1 Clove Garlic, pressed, optional
1/4 tsp Salt
4 Mint Leaves, chiffonaded

Quinoa
3/4 Cup Quinoa, rubbed/rinsed in cool water, drained
1/2 Zest Lime
2 Bruised Cardamom Pods, optional
1 Tiny Stick of Cinnamon (a broken piece of a larger stick), optional
1/4 tsp Salt
1 1/3 Cup Water

Wok Steamed Collards
1 Bunch Collard Greens, middle veins removed, washed
2-3 Tbs Water
1 Pinch Salt
1 tsp Lime Juice

Directions
Combine all the ingredients for the quinoa in a pot that has a tight fitting lid. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then turn off heat. Do not open lid. Let steam for 10 minutes before serving.

Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.

Drain tofu and cut it into small triangles. I slice the block into 8 rectangles, then each rectangle in half to make two squares per rectangle. I cut each square diagonally to make four triangles per square.You can cut the tofu however you please, but a thinner, smaller shape will work best for this method.

Heat a well-seasoned cast iron or non-stick skillet over medium heat. A 10″ skillet will fit all the tofu, so if you’re using a smaller skillet, you’ll need to do this in batches. In order to properly “dry fry” the tofu, you’ll need a pan the tofu won’t stick to even without any oil.

Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. The liquid will squeeze out and boil away, and the tofu will begin to turn golden. The more water that evaporates, the sturdier the tofu will be, so be gentle at first to prevent the tofu from breaking up. After several minutes, flip the tofu over and press the other side. After about 10 minutes of dry frying, you can turn off the heat and set the tofu aside for finishing later, or proceed to adding the sauce. (You might want to set the tofu aside before finishing in order to to prepare the collards).

To finish the tofu, bring the pan back up to temperature if it’s not already very hot. You want to heat the pan and the tofu over high heat, making sure the tofu is hot all the way through. Add the sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze. If it isn’t bubbling up and forming a glaze, turn the heat back on high and cook until the glaze is.. well.. glaze-y.

Stack the collard leaves on top of each other, 3-4 at a time, and roll. Slice the roll in 3/4 inch segments. Run your knife through the chopped collards to make smaller pieces, then add them to a wok with the water, lime juice and salt. Cover with any lid that will contain the collards and cook over high heat for 3-4 minutes until the collards are steamed and tender.

For plating, arrange the collards atop of a bed of quinoa. Add tofu over the top, drizzling any leftover sauce over the dish. Garnish with lime slices and mint leaves. Serve.

from: TheKitchn

Ingredients
1 pound broccoli
2 tablespoons water
Salt and pepper
Olive oil
1/2 small onion or two shallots, chopped
2 cloves garlic, minced
1/3 cup chopped flat parsley
1 lemon, juiced
1/2 cup feta cheese (low-fat if you like), divided
1/4 cup water

Directions
Cut the broccoli into small florets and steam on the stove or in the microwave with the 2 tablespoons of water. Season lightly with salt and pepper.

Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it's well wilted. Pour in the lemon juice and simmer for about two minutes.

Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer.

Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta like rotini.

Posted on

Tipsy Kentucky Bourbon Pecan Cake with Peach Sauce

from: The Birthday Cake Book

Ingredients
For the Cake
2-3 T soft unsalted butter and 2-3 T all-purpose flour for the pan
2 1/4 C sifted cake flour
1 T plus 1/8 t baking powder
1/2 t salt
16 T (2 sticks) unsalted butter, softened to the consistency of mayonnaise
1 1/2 C plus 1/2 C granulated sugar
5 extra-large eggs, warmed in their shells
3 fl. oz plus 1 C sipping-quality bourbon
2 C (7 oz) toasted pecan halves
mint sprigs and leaves for decoration

For the Sauce
1/4 C fresh orange juice
1 T fresh lemon juice
4 C peeled and coarsely chopped fresh peaches (6-8) or thawed drained premium-quality frozen peach slices

Directions
This cake is best if made 1-2 days before you plan to serve. To make the cake, set your oven to 350. Brush both bottom and sides of a bundt or tube pan with butter and coat with flour. Knock off the excess. Sift the four, baking powder and salt together in a bowl. In a large mixing bowl, beat the butter on med speed until creamy. Continue beating while sprinkling in 1 1/2 C sugar a tablespoon at a time then beat until very light. Add the eggs one at a time, beating until blended after reach, then beat until very light and creamy. Add the flour in three parts (sprinkling i over the bowl), alternating with 3 oz bourbon in two parts – beat on the lowest speed possible and just until each addition disappears. Sprinkle over the pecans and fold the batter with a large flexible rubber spatula to finish blending thoroughly. Smooth into the pan, slightly pushing the batter up against the sides and the tube.

Bake in the middle of the oven until a toothpick comes out clean from the center of the cake, 55 to 60 min. Heat 1/2 C of the bourbon and 1/4 cup of the sugar together stirring until the sugar dissolves. Pierce the top of the cake with a fork then pour the syrup evenly over the cake. Cool 15 minutes in the pan on a rack then turn out onto the rack, rumpled side up, to cool completely. When cool, heat the rest of the bourbon and sugar as before. Set the cake smooth side up, pierce as before and pour over the syrup. Wrap air-tight and set in a cool place to mellow for up to 2 days before serving.

To make the sauce, in a food processor or mixing bowl, blend the orange and lemon juices and then add the preserves and briefly blend. Turn into a bowl, add the peaches and stir gently until each slice has been moistened. Chill, tightly covered, at least 1 hour. This is at its best for about 4 hours.

To assemble the cake, just before serving, unwrap the cake and set it, smooth side up, on a platter. Plant a banner of greeting and arrange the (peach colored) candles, tucking a mint leaf or two beside each candle. Garland the bottom with branches of mint. Serve each piece of cake on a plate, encircled with peach sauce.

Posted on

Chicken Croquettes

from: Parenting

Ingredients
4 mini­whole-wheat pitas, split
1 cup chopped cooked chicken (such as Perdue)
1/2 cup grated carrot
1 cup frozen corn kernels, defrosted
1/2 cup barbecue sauce
1/2 cup shredded reduced fat cheddar cheese

Directions
Preheat oven to 350 degrees. Place split pitas on a baking sheet. Put chicken, carrot, corn, and barbecue sauce in a mixing bowl and stir to combine. Spoon 2 tablespoons chicken mixture onto each pita. Sprinkle 1 Tbs of cheese on top of each, and bake until cheese is bubbly, about 8 minutes.

Nutritional Info (1/4 recipe(
238 calories, 5 g fat (2 g saturated), 523 mg sodium, 38 mg cholesterol

from: Parenting

Ingredients
1/4 cup orange juice
3 tsp lemon juice
1 tbs white wine vinegar
2 tbs canola oil
1 tbs honey
1 tbs peeled, grated ginger
Salt and pepper to taste

4 small flounder fillets, 4 to 6 ounces each
4 cups snow peas (about 3/4 pound)
Lemon wedges

Directions
Whisk the first 7 ingredients (OJ through S&P) together to create the dressing.

Place each fish fillet on a large square of foil and turn of the edges of the foil. Top each fillet with 1 cup of snow peas and 2 tablespoons of dressing. Fold the foil around the fish to form a pouch, and crimp so it is sealed.

Put the foil pouches on a baking sheet and bake at 425 for 15-20 minutes, until fish flakes easily with a fork. Service with rice and garnish with lemon.

Nutritional Info (1 packet(
273 calories, 11 g fat, 118 mg sodium, 68 mg cholesterol

from: Parenting

Ingredients
2 1/2 lb beef brisket
1/2 tsp pepper
1 package dried onion-soup mix
2 tsp dry mustard
3/4 cup water
12 baby carrots

Directions
Brown the brisket on all sides in a large skillet over medium heat, about 5 minutes per side. Sprinkle with pepper. Place in a 4- to 6-quart slow cooker.

In a medium bowl, combine the soup mix, mustard, and water. Stir well. Pour over brisket. Add carrots to pot and stir. Cover and cook on low for about 6 hours — meat will be soft and tender, almost falling apart.

Remove from cooker and let stand for 15 minutes before slicing thin. Serve on sandwich buns, with ketchup or mustard.

Nutritional Info (1/8 recipe(
237 calories, 12 g fat (4 g saturated), 385 mg sodium, 83 mg cholesterol

from: Parenting

Ingredients
Cooking spray
6 oz-package stuffing mix
4 cups broccoli florets
4 chicken cutlets (approximately 4 oz each)
1/2 cup jarred chicken gravy
Pepper

Directions
Heat oven to 400 degrees. Spritz center of 4 sheets of foil with cooking spray. Prepare stuffing according to package directions, excluding butter. Place 1/4 stuffing in center of each foil sheet. Top with 1 cup broccoli and a chicken cutlet. Drizzle 2 tablespoons gravy over each cutlet; sprinkle with pepper.

Seal packages and place on foil-covered baking pan. Bake 25 minutes or until chicken is cooked through (to 170 degrees). Reheat remaining gravy and serve on the side.

Nutritional Info (1 packet(
318 calories, 5 g fat (1 g saturated), 880 mg sodium, 66 mg cholesterol

from: Parenting

Ingredients
1 cup rice
2 Tbs butter
½ small onion, finely chopped (about ½ cup)
1 clove garlic, minced
10-oz package frozen peas
Pinch salt
¼ cup chicken broth or prepared bouillon
30 basil leaves (about 1 cup loosely packed)
cup grated parmesan cheese

Directions
Prepare rice according to package directions. Meanwhile, melt butter in a skillet over medium heat. Add the chopped onion and cook, stirring frequently, until quite soft but not brown, about 8 minutes. Add the garlic and cook 2 minutes more. Add the peas and a pinch of salt, stir thoroughly with the garlic and onion mixture, then add the chicken broth. Cover pan and bring to a boil; boil 2 minutes (not more, or the peas will be overdone).

Remove from heat and transfer contents to the bowl of a food processor. Add the basil leaves. Process for about 15 seconds, until the peas are beginning to be mashed and the basil is chopped but there are still many whole pieces of pea in the mixture. Combine thoroughly with the cooked rice and parmesan cheese. Serve immediately.

from: Weight Watchers Shortcuts Cookbook

Ingredients
1/2 C plain fat-free Greek-style yogurt
1 T lemon juice
1 T chopped fresh mint
12 oz packaged fully-cooked turkey meatballs
4 6-inch multi-grain pitas
1 tomato, chopped
1/2 cucumber, peeled, seeded and chopped

Directions
Combine yogurt, lemon juice & mint in a bowl and set aside. Spray large non-stick skillet with cooking spray and heat over medium. Add meatballs and cook, covered, turning frequently until heated through, about 5 minutes.

Cut a pocket in each pita. Fill with 3 meatballs, tomatoes, cucumber and about 3 T of the yogurt sauce. Serve immediately.

Nutritional Info (1 pocket(
353 cals, 9 g fat, 787 mg sodium, 43 g carbs, 4 g fiber, 26 g protein, 144 mg calcium

from: adapted from Rachael Ray's Recipe

Ingredients
grilled or roasted chicken breast, cut into small chunks or strips
buffalo sauce (we like Frank's best)
scallions
monterey jack cheese
bleu cheese crumbles
finely chopped scallions
pizza crust of your choice

Directions
Toss the chicken in the sauce and assemble the pizza as you would any pizza. This seems to work paticularly well if you put the jack cheese on last since it contains the bleu cheese crumbles.

Bake it up … and enjoy (possibly with celery and carrot sticks and a beer?)!

from:

Ingredients
1 pound uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
14 1/2 oz canned diced tomatoes, with chiles, drained, reserve 1 Tbsp of liquid
1 cup canned yellow corn, drained, or frozen, thawed corn kernels
10 items olive(s), Kalamata, sliced
2 Tbsp canned jalapeno peppers, pickled, chopped (optional)
3/4 tsp table salt, divided
1/4 tsp ground cumin
1/8 tsp black pepper
3/4 cup polenta, quick-cooking
3 cup canned chicken broth
1/3 cup salsa
1/3 cup shredded reduced-fat Mexican-style cheese
2 Tbsp cilantro, or scallion, fresh, chopped (optional)

Directions
Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, olives, jalapenos (if using), 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a small pot, combine cornmeal, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until cornmeal is thick, about 5 minutes.

Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese and cilantro (or scallion). Divide into 6 portions and serve.

from:

Ingredients
3/4 pound dry lasagna noodles
1 Tbsp olive oil
2 large Spanish onion, peeled, cut in half and sliced into 1/4-inch-thick slices
1 Tbsp rosemary, fresh, chopped
1/2 cup water
1/4 cup Coca-Cola Diet Coke, or other brand
1 sprays cooking spray
6 medium portobello mushroom(s), stems removed, caps cut in half and sliced into 1/4-inch-thick slices
1/2 pound cremini mushrooms, stems removed, caps sliced into 1/4-inch-thick slices
1/2 tsp table salt
2 Tbsp olive oil
1 Tbsp butter
3 Tbsp all-purpose flour
3 cup fat-free skim milk
3 medium garlic clove(s), chopped
1/2 tsp freshly grated nutmeg
1/4 cup grated Parmesan cheese, fresh, divided (Parmigiano Reggianno recommended)

Directions
Place a large pot of water over high heat; bring to a boil. Add noodles; boil for 10 minutes, stirring to prevent sticking. Drain noodles and briefly rinse under cool water to prevent sticking; set aside.

Place a very large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and onions; cook, without stirring for 3 minutes, and then continue to cook, stirring occasionally, for another 7 minutes. Add rosemary and water; scrape up any food from bottom of pan using a wooden spoon. Cook until water evaporates, about 2 to 3 minutes. Add soda and cook until onions are nicely browned and soft, about 3 to 4 minutes; remove to a large bowl and set aside.

Coat same skillet with cooking spray; place over medium-high heat. Add mushrooms and cook, without stirring, until they start to brown, about 2 to 3 minutes; sprinkle with salt and stir. Continue to cook mushrooms, stirring occasionally, until liquid evaporates and mushrooms are browned, about 3 to 4 minutes; add to onion bowl. (If mushrooms are too cramped in skillet, either use 2 skillets or cook them in 2 batches.)

Preheat oven to 350ºF.

To make sauce, place same skillet over medium heat. Add remaining 2 tablespoons of oil and butter; allow butter to melt. Add flour, stirring constantly with a wooden spoon, until combined, about 1 minute. Add milk, a little at a time, stirring to prevent lumps; bring to a boil. Stir in garlic and cook, stirring continuously, until thick, about 3 to 4 minutes. Add nutmeg and 2 tablespoons of cheese; stir to combine and set aside.

To assemble lasagna, spread 1/3 cup of sauce over bottom of a 9- X 11-inch lasagna pan or baking dish. Place 3 noodles over sauce in a single layer; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then top with the remaining 2 tablespoons of cheese.

Bake for 20 minutes; change oven temperature to broil. Broil until top of lasagna is crispy, about 2 to 3 minutes. Remove from oven and let rest for 10 to15 minutes.

from: Giada De Laurentis

Ingredients
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

from: Vastness of the Internet

Ingredients
1 cup butter
2 1/2 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups buttermilk
3 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
2 1/2 teaspoons baking soda

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick

from: Vastness of the Internet

Ingredients
1 cup semisweet chocolate chips
4 tablespoons butter
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
2 3/4 cups confectioners' sugar

Directions
Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

from:

Ingredients
1 sprays cooking spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potato(es), thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper

Directions
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.

Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

from: adapted from Parenting.com

Ingredients
1 envelope taco seasoning mix
1 cup salsa
1 cup corn kernels
1/2 cup lowfat cheese
3/4 pound lean ground beef
1 cup dry instant rice
1 1/2 C water
pepper
lettuce & tomato to serve

Directions
In a large skillet, brown ground beef over medium heat for 10 minutes, stirring occasionally to break up the chunks. Drain off any fat. Add taco seasoning mix, water, salsa, and corn; cook, uncovered, stirring until mixture boils.

Stir in rice and pepper; cook for 1 minute. Remove from heat, cover, and let stand for 6 minutes.

Fluff rice-and-beef mixture with a fork. Sprinkle with cheese, cover, and let stand for 2 minutes, or until cheese melts. Uncover and serve with lettuce and tomato.

from: Parenting.com

Ingredients
Cooking spray
2 large eggs
1/2 cup seasoned bread crumbs
2 cups large chunks of rotisserie chicken breast
1 small onion, in chunks
Salt and black pepper
1/2 cup frozen chopped spinach, thawed and drained
3/4 cup shredded cheddar

Directions
Heat oven to 400 degrees farenheit. Coat 2 baking sheets with cooking spray. Beat eggs in medium bowl. Put bread crumbs in pie plate.

Pulse chicken, onion, salt, and pepper in food processor until finely chopped. Add to eggs, and stir to combine. Mix spinach and cheddar into remaining half. Form 4 logs, roll in crumbs; place on second sheet.

Bake croquettes for 22 to 25 minutes, or until golden brown, turning halfway through.

Nutritional Info (1 croquette(
205 calories, 11 g fat (5.5 g saturated), 5 g fiber

Posted on

Mexican Beef & Rice

 

adapted from Parenting.com

Ingredients
1 envelope taco seasoning mix
1 cup salsa
1 cup corn kernels
1/2 cup lowfat cheese
3/4 pound lean ground beef
1 cup dry instant rice
1 1/2 C water
pepper
lettuce & tomato to serve

Directions
In a large skillet, brown ground beef over medium heat for 10 minutes, stirring occasionally to break up the chunks. Drain off any fat. Add taco seasoning mix, water, salsa, and corn; cook, uncovered, stirring until mixture boils.

Stir in rice and pepper; cook for 1 minute. Remove from heat, cover, and let stand for 6 minutes.

Fluff rice-and-beef mixture with a fork. Sprinkle with cheese, cover, and let stand for 2 minutes, or until cheese melts. Uncover and serve with lettuce and tomato.

Posted on

Au Gratin Potatoes

 

Ingredients

1 sprays cooking spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potato(es), thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper

Directions
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.

Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

Posted on

Sour Cream Chocolate Frosting

from: Parenting

Ingredients
4 mini­whole-wheat pitas, split
1 cup chopped cooked chicken (such as Perdue)
1/2 cup grated carrot
1 cup frozen corn kernels, defrosted
1/2 cup barbecue sauce
1/2 cup shredded reduced fat cheddar cheese

Directions
Preheat oven to 350 degrees. Place split pitas on a baking sheet. Put chicken, carrot, corn, and barbecue sauce in a mixing bowl and stir to combine. Spoon 2 tablespoons chicken mixture onto each pita. Sprinkle 1 Tbs of cheese on top of each, and bake until cheese is bubbly, about 8 minutes.

Nutritional Info (1/4 recipe(
238 calories, 5 g fat (2 g saturated), 523 mg sodium, 38 mg cholesterol

from: Parenting

Ingredients
1/4 cup orange juice
3 tsp lemon juice
1 tbs white wine vinegar
2 tbs canola oil
1 tbs honey
1 tbs peeled, grated ginger
Salt and pepper to taste

4 small flounder fillets, 4 to 6 ounces each
4 cups snow peas (about 3/4 pound)
Lemon wedges

Directions
Whisk the first 7 ingredients (OJ through S&P) together to create the dressing.

Place each fish fillet on a large square of foil and turn of the edges of the foil. Top each fillet with 1 cup of snow peas and 2 tablespoons of dressing. Fold the foil around the fish to form a pouch, and crimp so it is sealed.

Put the foil pouches on a baking sheet and bake at 425 for 15-20 minutes, until fish flakes easily with a fork. Service with rice and garnish with lemon.

Nutritional Info (1 packet(
273 calories, 11 g fat, 118 mg sodium, 68 mg cholesterol

from: Parenting

Ingredients
2 1/2 lb beef brisket
1/2 tsp pepper
1 package dried onion-soup mix
2 tsp dry mustard
3/4 cup water
12 baby carrots

Directions
Brown the brisket on all sides in a large skillet over medium heat, about 5 minutes per side. Sprinkle with pepper. Place in a 4- to 6-quart slow cooker.

In a medium bowl, combine the soup mix, mustard, and water. Stir well. Pour over brisket. Add carrots to pot and stir. Cover and cook on low for about 6 hours — meat will be soft and tender, almost falling apart.

Remove from cooker and let stand for 15 minutes before slicing thin. Serve on sandwich buns, with ketchup or mustard.

Nutritional Info (1/8 recipe(
237 calories, 12 g fat (4 g saturated), 385 mg sodium, 83 mg cholesterol

from: Parenting

Ingredients
Cooking spray
6 oz-package stuffing mix
4 cups broccoli florets
4 chicken cutlets (approximately 4 oz each)
1/2 cup jarred chicken gravy
Pepper

Directions
Heat oven to 400 degrees. Spritz center of 4 sheets of foil with cooking spray. Prepare stuffing according to package directions, excluding butter. Place 1/4 stuffing in center of each foil sheet. Top with 1 cup broccoli and a chicken cutlet. Drizzle 2 tablespoons gravy over each cutlet; sprinkle with pepper.

Seal packages and place on foil-covered baking pan. Bake 25 minutes or until chicken is cooked through (to 170 degrees). Reheat remaining gravy and serve on the side.

Nutritional Info (1 packet(
318 calories, 5 g fat (1 g saturated), 880 mg sodium, 66 mg cholesterol

from: Parenting

Ingredients
1 cup rice
2 Tbs butter
½ small onion, finely chopped (about ½ cup)
1 clove garlic, minced
10-oz package frozen peas
Pinch salt
¼ cup chicken broth or prepared bouillon
30 basil leaves (about 1 cup loosely packed)
cup grated parmesan cheese

Directions
Prepare rice according to package directions. Meanwhile, melt butter in a skillet over medium heat. Add the chopped onion and cook, stirring frequently, until quite soft but not brown, about 8 minutes. Add the garlic and cook 2 minutes more. Add the peas and a pinch of salt, stir thoroughly with the garlic and onion mixture, then add the chicken broth. Cover pan and bring to a boil; boil 2 minutes (not more, or the peas will be overdone).

Remove from heat and transfer contents to the bowl of a food processor. Add the basil leaves. Process for about 15 seconds, until the peas are beginning to be mashed and the basil is chopped but there are still many whole pieces of pea in the mixture. Combine thoroughly with the cooked rice and parmesan cheese. Serve immediately.

from: Weight Watchers Shortcuts Cookbook

Ingredients
1/2 C plain fat-free Greek-style yogurt
1 T lemon juice
1 T chopped fresh mint
12 oz packaged fully-cooked turkey meatballs
4 6-inch multi-grain pitas
1 tomato, chopped
1/2 cucumber, peeled, seeded and chopped

Directions
Combine yogurt, lemon juice & mint in a bowl and set aside. Spray large non-stick skillet with cooking spray and heat over medium. Add meatballs and cook, covered, turning frequently until heated through, about 5 minutes.

Cut a pocket in each pita. Fill with 3 meatballs, tomatoes, cucumber and about 3 T of the yogurt sauce. Serve immediately.

Nutritional Info (1 pocket(
353 cals, 9 g fat, 787 mg sodium, 43 g carbs, 4 g fiber, 26 g protein, 144 mg calcium

from: adapted from Rachael Ray's Recipe

Ingredients
grilled or roasted chicken breast, cut into small chunks or strips
buffalo sauce (we like Frank's best)
scallions
monterey jack cheese
bleu cheese crumbles
finely chopped scallions
pizza crust of your choice

Directions
Toss the chicken in the sauce and assemble the pizza as you would any pizza. This seems to work paticularly well if you put the jack cheese on last since it contains the bleu cheese crumbles.

Bake it up … and enjoy (possibly with celery and carrot sticks and a beer?)!

from:

Ingredients
1 pound uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
14 1/2 oz canned diced tomatoes, with chiles, drained, reserve 1 Tbsp of liquid
1 cup canned yellow corn, drained, or frozen, thawed corn kernels
10 items olive(s), Kalamata, sliced
2 Tbsp canned jalapeno peppers, pickled, chopped (optional)
3/4 tsp table salt, divided
1/4 tsp ground cumin
1/8 tsp black pepper
3/4 cup polenta, quick-cooking
3 cup canned chicken broth
1/3 cup salsa
1/3 cup shredded reduced-fat Mexican-style cheese
2 Tbsp cilantro, or scallion, fresh, chopped (optional)

Directions
Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, olives, jalapenos (if using), 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a small pot, combine cornmeal, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until cornmeal is thick, about 5 minutes.

Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese and cilantro (or scallion). Divide into 6 portions and serve.

from:

Ingredients
3/4 pound dry lasagna noodles
1 Tbsp olive oil
2 large Spanish onion, peeled, cut in half and sliced into 1/4-inch-thick slices
1 Tbsp rosemary, fresh, chopped
1/2 cup water
1/4 cup Coca-Cola Diet Coke, or other brand
1 sprays cooking spray
6 medium portobello mushroom(s), stems removed, caps cut in half and sliced into 1/4-inch-thick slices
1/2 pound cremini mushrooms, stems removed, caps sliced into 1/4-inch-thick slices
1/2 tsp table salt
2 Tbsp olive oil
1 Tbsp butter
3 Tbsp all-purpose flour
3 cup fat-free skim milk
3 medium garlic clove(s), chopped
1/2 tsp freshly grated nutmeg
1/4 cup grated Parmesan cheese, fresh, divided (Parmigiano Reggianno recommended)

Directions
Place a large pot of water over high heat; bring to a boil. Add noodles; boil for 10 minutes, stirring to prevent sticking. Drain noodles and briefly rinse under cool water to prevent sticking; set aside.

Place a very large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and onions; cook, without stirring for 3 minutes, and then continue to cook, stirring occasionally, for another 7 minutes. Add rosemary and water; scrape up any food from bottom of pan using a wooden spoon. Cook until water evaporates, about 2 to 3 minutes. Add soda and cook until onions are nicely browned and soft, about 3 to 4 minutes; remove to a large bowl and set aside.

Coat same skillet with cooking spray; place over medium-high heat. Add mushrooms and cook, without stirring, until they start to brown, about 2 to 3 minutes; sprinkle with salt and stir. Continue to cook mushrooms, stirring occasionally, until liquid evaporates and mushrooms are browned, about 3 to 4 minutes; add to onion bowl. (If mushrooms are too cramped in skillet, either use 2 skillets or cook them in 2 batches.)

Preheat oven to 350ºF.

To make sauce, place same skillet over medium heat. Add remaining 2 tablespoons of oil and butter; allow butter to melt. Add flour, stirring constantly with a wooden spoon, until combined, about 1 minute. Add milk, a little at a time, stirring to prevent lumps; bring to a boil. Stir in garlic and cook, stirring continuously, until thick, about 3 to 4 minutes. Add nutmeg and 2 tablespoons of cheese; stir to combine and set aside.

To assemble lasagna, spread 1/3 cup of sauce over bottom of a 9- X 11-inch lasagna pan or baking dish. Place 3 noodles over sauce in a single layer; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then top with the remaining 2 tablespoons of cheese.

Bake for 20 minutes; change oven temperature to broil. Broil until top of lasagna is crispy, about 2 to 3 minutes. Remove from oven and let rest for 10 to15 minutes.

from: Giada De Laurentis

Ingredients
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

from: Vastness of the Internet

Ingredients
1 cup butter
2 1/2 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups buttermilk
3 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
2 1/2 teaspoons baking soda

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick

from: Vastness of the Internet

Ingredients
1 cup semisweet chocolate chips
4 tablespoons butter
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
2 3/4 cups confectioners' sugar

Directions
Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

Posted on

Caramelized Onion and Mushroom Lasagna

Ingredients

3/4 pound dry lasagna noodles
1 Tbsp olive oil
2 large Spanish onion, peeled, cut in half and sliced into 1/4-inch-thick slices
1 Tbsp rosemary, fresh, chopped
1/2 cup water
1/4 cup Coca-Cola Diet Coke, or other brand
1 sprays cooking spray
6 medium portobello mushroom(s), stems removed, caps cut in half and sliced into 1/4-inch-thick slices
1/2 pound cremini mushrooms, stems removed, caps sliced into 1/4-inch-thick slices
1/2 tsp table salt
2 Tbsp olive oil
1 Tbsp butter
3 Tbsp all-purpose flour
3 cup fat-free skim milk
3 medium garlic clove(s), chopped
1/2 tsp freshly grated nutmeg
1/4 cup grated Parmesan cheese, fresh, divided (Parmigiano Reggianno recommended)

Directions
Place a large pot of water over high heat; bring to a boil. Add noodles; boil for 10 minutes, stirring to prevent sticking. Drain noodles and briefly rinse under cool water to prevent sticking; set aside.

Place a very large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and onions; cook, without stirring for 3 minutes, and then continue to cook, stirring occasionally, for another 7 minutes. Add rosemary and water; scrape up any food from bottom of pan using a wooden spoon. Cook until water evaporates, about 2 to 3 minutes. Add soda and cook until onions are nicely browned and soft, about 3 to 4 minutes; remove to a large bowl and set aside.

Coat same skillet with cooking spray; place over medium-high heat. Add mushrooms and cook, without stirring, until they start to brown, about 2 to 3 minutes; sprinkle with salt and stir. Continue to cook mushrooms, stirring occasionally, until liquid evaporates and mushrooms are browned, about 3 to 4 minutes; add to onion bowl. (If mushrooms are too cramped in skillet, either use 2 skillets or cook them in 2 batches.)

Preheat oven to 350ºF.

To make sauce, place same skillet over medium heat. Add remaining 2 tablespoons of oil and butter; allow butter to melt. Add flour, stirring constantly with a wooden spoon, until combined, about 1 minute. Add milk, a little at a time, stirring to prevent lumps; bring to a boil. Stir in garlic and cook, stirring continuously, until thick, about 3 to 4 minutes. Add nutmeg and 2 tablespoons of cheese; stir to combine and set aside.

To assemble lasagna, spread 1/3 cup of sauce over bottom of a 9- X 11-inch lasagna pan or baking dish. Place 3 noodles over sauce in a single layer; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then top with the remaining 2 tablespoons of cheese.

Bake for 20 minutes; change oven temperature to broil. Broil until top of lasagna is crispy, about 2 to 3 minutes. Remove from oven and let rest for 10 to15 minutes.

Posted on

Stuffed Mushrooms

from: Parenting

Ingredients
4 mini­whole-wheat pitas, split
1 cup chopped cooked chicken (such as Perdue)
1/2 cup grated carrot
1 cup frozen corn kernels, defrosted
1/2 cup barbecue sauce
1/2 cup shredded reduced fat cheddar cheese

Directions
Preheat oven to 350 degrees. Place split pitas on a baking sheet. Put chicken, carrot, corn, and barbecue sauce in a mixing bowl and stir to combine. Spoon 2 tablespoons chicken mixture onto each pita. Sprinkle 1 Tbs of cheese on top of each, and bake until cheese is bubbly, about 8 minutes.

Nutritional Info (1/4 recipe(
238 calories, 5 g fat (2 g saturated), 523 mg sodium, 38 mg cholesterol

from: Parenting

Ingredients
1/4 cup orange juice
3 tsp lemon juice
1 tbs white wine vinegar
2 tbs canola oil
1 tbs honey
1 tbs peeled, grated ginger
Salt and pepper to taste

4 small flounder fillets, 4 to 6 ounces each
4 cups snow peas (about 3/4 pound)
Lemon wedges

Directions
Whisk the first 7 ingredients (OJ through S&P) together to create the dressing.

Place each fish fillet on a large square of foil and turn of the edges of the foil. Top each fillet with 1 cup of snow peas and 2 tablespoons of dressing. Fold the foil around the fish to form a pouch, and crimp so it is sealed.

Put the foil pouches on a baking sheet and bake at 425 for 15-20 minutes, until fish flakes easily with a fork. Service with rice and garnish with lemon.

Nutritional Info (1 packet(
273 calories, 11 g fat, 118 mg sodium, 68 mg cholesterol

from: Parenting

Ingredients
2 1/2 lb beef brisket
1/2 tsp pepper
1 package dried onion-soup mix
2 tsp dry mustard
3/4 cup water
12 baby carrots

Directions
Brown the brisket on all sides in a large skillet over medium heat, about 5 minutes per side. Sprinkle with pepper. Place in a 4- to 6-quart slow cooker.

In a medium bowl, combine the soup mix, mustard, and water. Stir well. Pour over brisket. Add carrots to pot and stir. Cover and cook on low for about 6 hours — meat will be soft and tender, almost falling apart.

Remove from cooker and let stand for 15 minutes before slicing thin. Serve on sandwich buns, with ketchup or mustard.

Nutritional Info (1/8 recipe(
237 calories, 12 g fat (4 g saturated), 385 mg sodium, 83 mg cholesterol

from: Parenting

Ingredients
Cooking spray
6 oz-package stuffing mix
4 cups broccoli florets
4 chicken cutlets (approximately 4 oz each)
1/2 cup jarred chicken gravy
Pepper

Directions
Heat oven to 400 degrees. Spritz center of 4 sheets of foil with cooking spray. Prepare stuffing according to package directions, excluding butter. Place 1/4 stuffing in center of each foil sheet. Top with 1 cup broccoli and a chicken cutlet. Drizzle 2 tablespoons gravy over each cutlet; sprinkle with pepper.

Seal packages and place on foil-covered baking pan. Bake 25 minutes or until chicken is cooked through (to 170 degrees). Reheat remaining gravy and serve on the side.

Nutritional Info (1 packet(
318 calories, 5 g fat (1 g saturated), 880 mg sodium, 66 mg cholesterol

from: Parenting

Ingredients
1 cup rice
2 Tbs butter
½ small onion, finely chopped (about ½ cup)
1 clove garlic, minced
10-oz package frozen peas
Pinch salt
¼ cup chicken broth or prepared bouillon
30 basil leaves (about 1 cup loosely packed)
cup grated parmesan cheese

Directions
Prepare rice according to package directions. Meanwhile, melt butter in a skillet over medium heat. Add the chopped onion and cook, stirring frequently, until quite soft but not brown, about 8 minutes. Add the garlic and cook 2 minutes more. Add the peas and a pinch of salt, stir thoroughly with the garlic and onion mixture, then add the chicken broth. Cover pan and bring to a boil; boil 2 minutes (not more, or the peas will be overdone).

Remove from heat and transfer contents to the bowl of a food processor. Add the basil leaves. Process for about 15 seconds, until the peas are beginning to be mashed and the basil is chopped but there are still many whole pieces of pea in the mixture. Combine thoroughly with the cooked rice and parmesan cheese. Serve immediately.

from: Weight Watchers Shortcuts Cookbook

Ingredients
1/2 C plain fat-free Greek-style yogurt
1 T lemon juice
1 T chopped fresh mint
12 oz packaged fully-cooked turkey meatballs
4 6-inch multi-grain pitas
1 tomato, chopped
1/2 cucumber, peeled, seeded and chopped

Directions
Combine yogurt, lemon juice & mint in a bowl and set aside. Spray large non-stick skillet with cooking spray and heat over medium. Add meatballs and cook, covered, turning frequently until heated through, about 5 minutes.

Cut a pocket in each pita. Fill with 3 meatballs, tomatoes, cucumber and about 3 T of the yogurt sauce. Serve immediately.

Nutritional Info (1 pocket(
353 cals, 9 g fat, 787 mg sodium, 43 g carbs, 4 g fiber, 26 g protein, 144 mg calcium

from: adapted from Rachael Ray's Recipe

Ingredients
grilled or roasted chicken breast, cut into small chunks or strips
buffalo sauce (we like Frank's best)
scallions
monterey jack cheese
bleu cheese crumbles
finely chopped scallions
pizza crust of your choice

Directions
Toss the chicken in the sauce and assemble the pizza as you would any pizza. This seems to work paticularly well if you put the jack cheese on last since it contains the bleu cheese crumbles.

Bake it up … and enjoy (possibly with celery and carrot sticks and a beer?)!

from:

Ingredients
1 pound uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
14 1/2 oz canned diced tomatoes, with chiles, drained, reserve 1 Tbsp of liquid
1 cup canned yellow corn, drained, or frozen, thawed corn kernels
10 items olive(s), Kalamata, sliced
2 Tbsp canned jalapeno peppers, pickled, chopped (optional)
3/4 tsp table salt, divided
1/4 tsp ground cumin
1/8 tsp black pepper
3/4 cup polenta, quick-cooking
3 cup canned chicken broth
1/3 cup salsa
1/3 cup shredded reduced-fat Mexican-style cheese
2 Tbsp cilantro, or scallion, fresh, chopped (optional)

Directions
Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, olives, jalapenos (if using), 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a small pot, combine cornmeal, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until cornmeal is thick, about 5 minutes.

Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese and cilantro (or scallion). Divide into 6 portions and serve.

from:

Ingredients
3/4 pound dry lasagna noodles
1 Tbsp olive oil
2 large Spanish onion, peeled, cut in half and sliced into 1/4-inch-thick slices
1 Tbsp rosemary, fresh, chopped
1/2 cup water
1/4 cup Coca-Cola Diet Coke, or other brand
1 sprays cooking spray
6 medium portobello mushroom(s), stems removed, caps cut in half and sliced into 1/4-inch-thick slices
1/2 pound cremini mushrooms, stems removed, caps sliced into 1/4-inch-thick slices
1/2 tsp table salt
2 Tbsp olive oil
1 Tbsp butter
3 Tbsp all-purpose flour
3 cup fat-free skim milk
3 medium garlic clove(s), chopped
1/2 tsp freshly grated nutmeg
1/4 cup grated Parmesan cheese, fresh, divided (Parmigiano Reggianno recommended)

Directions
Place a large pot of water over high heat; bring to a boil. Add noodles; boil for 10 minutes, stirring to prevent sticking. Drain noodles and briefly rinse under cool water to prevent sticking; set aside.

Place a very large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and onions; cook, without stirring for 3 minutes, and then continue to cook, stirring occasionally, for another 7 minutes. Add rosemary and water; scrape up any food from bottom of pan using a wooden spoon. Cook until water evaporates, about 2 to 3 minutes. Add soda and cook until onions are nicely browned and soft, about 3 to 4 minutes; remove to a large bowl and set aside.

Coat same skillet with cooking spray; place over medium-high heat. Add mushrooms and cook, without stirring, until they start to brown, about 2 to 3 minutes; sprinkle with salt and stir. Continue to cook mushrooms, stirring occasionally, until liquid evaporates and mushrooms are browned, about 3 to 4 minutes; add to onion bowl. (If mushrooms are too cramped in skillet, either use 2 skillets or cook them in 2 batches.)

Preheat oven to 350ºF.

To make sauce, place same skillet over medium heat. Add remaining 2 tablespoons of oil and butter; allow butter to melt. Add flour, stirring constantly with a wooden spoon, until combined, about 1 minute. Add milk, a little at a time, stirring to prevent lumps; bring to a boil. Stir in garlic and cook, stirring continuously, until thick, about 3 to 4 minutes. Add nutmeg and 2 tablespoons of cheese; stir to combine and set aside.

To assemble lasagna, spread 1/3 cup of sauce over bottom of a 9- X 11-inch lasagna pan or baking dish. Place 3 noodles over sauce in a single layer; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then top with the remaining 2 tablespoons of cheese.

Bake for 20 minutes; change oven temperature to broil. Broil until top of lasagna is crispy, about 2 to 3 minutes. Remove from oven and let rest for 10 to15 minutes.

from: Giada De Laurentis

Ingredients
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Posted on

Moist Yellow Cake

from: Parenting

Ingredients
4 mini­whole-wheat pitas, split
1 cup chopped cooked chicken (such as Perdue)
1/2 cup grated carrot
1 cup frozen corn kernels, defrosted
1/2 cup barbecue sauce
1/2 cup shredded reduced fat cheddar cheese

Directions
Preheat oven to 350 degrees. Place split pitas on a baking sheet. Put chicken, carrot, corn, and barbecue sauce in a mixing bowl and stir to combine. Spoon 2 tablespoons chicken mixture onto each pita. Sprinkle 1 Tbs of cheese on top of each, and bake until cheese is bubbly, about 8 minutes.

Nutritional Info (1/4 recipe(
238 calories, 5 g fat (2 g saturated), 523 mg sodium, 38 mg cholesterol

from: Parenting

Ingredients
1/4 cup orange juice
3 tsp lemon juice
1 tbs white wine vinegar
2 tbs canola oil
1 tbs honey
1 tbs peeled, grated ginger
Salt and pepper to taste

4 small flounder fillets, 4 to 6 ounces each
4 cups snow peas (about 3/4 pound)
Lemon wedges

Directions
Whisk the first 7 ingredients (OJ through S&P) together to create the dressing.

Place each fish fillet on a large square of foil and turn of the edges of the foil. Top each fillet with 1 cup of snow peas and 2 tablespoons of dressing. Fold the foil around the fish to form a pouch, and crimp so it is sealed.

Put the foil pouches on a baking sheet and bake at 425 for 15-20 minutes, until fish flakes easily with a fork. Service with rice and garnish with lemon.

Nutritional Info (1 packet(
273 calories, 11 g fat, 118 mg sodium, 68 mg cholesterol

from: Parenting

Ingredients
2 1/2 lb beef brisket
1/2 tsp pepper
1 package dried onion-soup mix
2 tsp dry mustard
3/4 cup water
12 baby carrots

Directions
Brown the brisket on all sides in a large skillet over medium heat, about 5 minutes per side. Sprinkle with pepper. Place in a 4- to 6-quart slow cooker.

In a medium bowl, combine the soup mix, mustard, and water. Stir well. Pour over brisket. Add carrots to pot and stir. Cover and cook on low for about 6 hours — meat will be soft and tender, almost falling apart.

Remove from cooker and let stand for 15 minutes before slicing thin. Serve on sandwich buns, with ketchup or mustard.

Nutritional Info (1/8 recipe(
237 calories, 12 g fat (4 g saturated), 385 mg sodium, 83 mg cholesterol

from: Parenting

Ingredients
Cooking spray
6 oz-package stuffing mix
4 cups broccoli florets
4 chicken cutlets (approximately 4 oz each)
1/2 cup jarred chicken gravy
Pepper

Directions
Heat oven to 400 degrees. Spritz center of 4 sheets of foil with cooking spray. Prepare stuffing according to package directions, excluding butter. Place 1/4 stuffing in center of each foil sheet. Top with 1 cup broccoli and a chicken cutlet. Drizzle 2 tablespoons gravy over each cutlet; sprinkle with pepper.

Seal packages and place on foil-covered baking pan. Bake 25 minutes or until chicken is cooked through (to 170 degrees). Reheat remaining gravy and serve on the side.

Nutritional Info (1 packet(
318 calories, 5 g fat (1 g saturated), 880 mg sodium, 66 mg cholesterol

from: Parenting

Ingredients
1 cup rice
2 Tbs butter
½ small onion, finely chopped (about ½ cup)
1 clove garlic, minced
10-oz package frozen peas
Pinch salt
¼ cup chicken broth or prepared bouillon
30 basil leaves (about 1 cup loosely packed)
cup grated parmesan cheese

Directions
Prepare rice according to package directions. Meanwhile, melt butter in a skillet over medium heat. Add the chopped onion and cook, stirring frequently, until quite soft but not brown, about 8 minutes. Add the garlic and cook 2 minutes more. Add the peas and a pinch of salt, stir thoroughly with the garlic and onion mixture, then add the chicken broth. Cover pan and bring to a boil; boil 2 minutes (not more, or the peas will be overdone).

Remove from heat and transfer contents to the bowl of a food processor. Add the basil leaves. Process for about 15 seconds, until the peas are beginning to be mashed and the basil is chopped but there are still many whole pieces of pea in the mixture. Combine thoroughly with the cooked rice and parmesan cheese. Serve immediately.

from: Weight Watchers Shortcuts Cookbook

Ingredients
1/2 C plain fat-free Greek-style yogurt
1 T lemon juice
1 T chopped fresh mint
12 oz packaged fully-cooked turkey meatballs
4 6-inch multi-grain pitas
1 tomato, chopped
1/2 cucumber, peeled, seeded and chopped

Directions
Combine yogurt, lemon juice & mint in a bowl and set aside. Spray large non-stick skillet with cooking spray and heat over medium. Add meatballs and cook, covered, turning frequently until heated through, about 5 minutes.

Cut a pocket in each pita. Fill with 3 meatballs, tomatoes, cucumber and about 3 T of the yogurt sauce. Serve immediately.

Nutritional Info (1 pocket(
353 cals, 9 g fat, 787 mg sodium, 43 g carbs, 4 g fiber, 26 g protein, 144 mg calcium

from: adapted from Rachael Ray's Recipe

Ingredients
grilled or roasted chicken breast, cut into small chunks or strips
buffalo sauce (we like Frank's best)
scallions
monterey jack cheese
bleu cheese crumbles
finely chopped scallions
pizza crust of your choice

Directions
Toss the chicken in the sauce and assemble the pizza as you would any pizza. This seems to work paticularly well if you put the jack cheese on last since it contains the bleu cheese crumbles.

Bake it up … and enjoy (possibly with celery and carrot sticks and a beer?)!

from:

Ingredients
1 pound uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
14 1/2 oz canned diced tomatoes, with chiles, drained, reserve 1 Tbsp of liquid
1 cup canned yellow corn, drained, or frozen, thawed corn kernels
10 items olive(s), Kalamata, sliced
2 Tbsp canned jalapeno peppers, pickled, chopped (optional)
3/4 tsp table salt, divided
1/4 tsp ground cumin
1/8 tsp black pepper
3/4 cup polenta, quick-cooking
3 cup canned chicken broth
1/3 cup salsa
1/3 cup shredded reduced-fat Mexican-style cheese
2 Tbsp cilantro, or scallion, fresh, chopped (optional)

Directions
Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, olives, jalapenos (if using), 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a small pot, combine cornmeal, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until cornmeal is thick, about 5 minutes.

Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese and cilantro (or scallion). Divide into 6 portions and serve.

from:

Ingredients
3/4 pound dry lasagna noodles
1 Tbsp olive oil
2 large Spanish onion, peeled, cut in half and sliced into 1/4-inch-thick slices
1 Tbsp rosemary, fresh, chopped
1/2 cup water
1/4 cup Coca-Cola Diet Coke, or other brand
1 sprays cooking spray
6 medium portobello mushroom(s), stems removed, caps cut in half and sliced into 1/4-inch-thick slices
1/2 pound cremini mushrooms, stems removed, caps sliced into 1/4-inch-thick slices
1/2 tsp table salt
2 Tbsp olive oil
1 Tbsp butter
3 Tbsp all-purpose flour
3 cup fat-free skim milk
3 medium garlic clove(s), chopped
1/2 tsp freshly grated nutmeg
1/4 cup grated Parmesan cheese, fresh, divided (Parmigiano Reggianno recommended)

Directions
Place a large pot of water over high heat; bring to a boil. Add noodles; boil for 10 minutes, stirring to prevent sticking. Drain noodles and briefly rinse under cool water to prevent sticking; set aside.

Place a very large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and onions; cook, without stirring for 3 minutes, and then continue to cook, stirring occasionally, for another 7 minutes. Add rosemary and water; scrape up any food from bottom of pan using a wooden spoon. Cook until water evaporates, about 2 to 3 minutes. Add soda and cook until onions are nicely browned and soft, about 3 to 4 minutes; remove to a large bowl and set aside.

Coat same skillet with cooking spray; place over medium-high heat. Add mushrooms and cook, without stirring, until they start to brown, about 2 to 3 minutes; sprinkle with salt and stir. Continue to cook mushrooms, stirring occasionally, until liquid evaporates and mushrooms are browned, about 3 to 4 minutes; add to onion bowl. (If mushrooms are too cramped in skillet, either use 2 skillets or cook them in 2 batches.)

Preheat oven to 350ºF.

To make sauce, place same skillet over medium heat. Add remaining 2 tablespoons of oil and butter; allow butter to melt. Add flour, stirring constantly with a wooden spoon, until combined, about 1 minute. Add milk, a little at a time, stirring to prevent lumps; bring to a boil. Stir in garlic and cook, stirring continuously, until thick, about 3 to 4 minutes. Add nutmeg and 2 tablespoons of cheese; stir to combine and set aside.

To assemble lasagna, spread 1/3 cup of sauce over bottom of a 9- X 11-inch lasagna pan or baking dish. Place 3 noodles over sauce in a single layer; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then top with the remaining 2 tablespoons of cheese.

Bake for 20 minutes; change oven temperature to broil. Broil until top of lasagna is crispy, about 2 to 3 minutes. Remove from oven and let rest for 10 to15 minutes.

from: Giada De Laurentis

Ingredients
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

from: Vastness of the Internet

Ingredients
1 cup butter
2 1/2 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups buttermilk
3 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
2 1/2 teaspoons baking soda

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick