Lighter Grilled Swiss, Ham And Asparagus Sannie

Total Time: 13 mins Preparation Time: 8 mins Cook Time: 5 mins

Ingredients

• 2 slices whole grain bread
• 2 ounces lean ham (deli or baked, can use more if you like)
• 2 slices fat-free swiss cheese
• 6 steamed asparagus spears, bottom ends trimmed to fit the bread (leftover is fine, use more or less as you choose)
• 1 1/2 teaspoons healthy balance margarine, divided

Recipe

• 1 use 3/4 tsp margarine on one slice of bread and lay it in a cool skillet naked side up.
• 2 place 1 slice of the cheese on the bread.
• 3 top that with the ham.
• 4 layer on the asparagus.
• 5 top with the second cheese slice.
• 6 spread the remaining 3/4 tsp of margarine and place it on the sandwich.
• 7 turn on the heat and grill to your liking, flip it and grill the other side.
• 8 serve hot and enjoy.

Healthy Mayo

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 2 cups nonfat plain yogurt

Recipe

• 1 put the egg and flavorings into a blender or food processor, or beat with a whisk until fully combined.
• 2 gradually add the yogurt with the machine running, or while beating. continue until the mixture is thick and homogeneous.
• 3 variations: substitute ground ginger for mustard and use onion powder for the garlic powder. add a tablespoon of any chopped fresh herb. use pinch of ground turmeric to color. add zest of one lemon to the mixture or add a tiny pinch of citric acid crystals.

Prickly Pear Syrup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 12 medium prickly pears
• 1 lemon, juiced
• 1 1/2 cups sugar
• 1 teaspoon cornstarch (optional)

Recipe

• 1 put prickly pears in a bowl or dishpan full of water. holding each one with tongs, scrub with a vegetable brush to remove dust and some of the stickers (the rest will come out later when you strain the juice).
• 2 transfer 5 at a time to a blender jar and process until liquid. line a mesh strainer with cheesecloth and strain juice into a medium saucepan. you should have about 1 cup.
• 3 add lemon juice and sugar, and slowly bring to a simmer. cook until syrup begins to thicken. if you want a thicker syrup, stir in 1 teaspoon of cornstarch dissolved in a little cold water and cook to thicken.
• 4 stir with wire whisk if necessary to smooth consistency.
• 5 for diabetics: use an amount of your favorite non-nutritive sweetener equivalent to 1 1/2 cups of sugar. since sugar causes thickening, you'll have to compensate by using a little more cornstarch, or use another thickener such as guar gum or xanthan gum.

Salsa Frittata

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

Ingredients

• 2 teaspoons olive oil
• 1 yellow pepper, finely sliced
• 1/2 cup mushroom, finely sliced
• 1 small onion, finely chopped
• 4 eggs, lightly beaten
• 2/3 cup salsa
• 1/2 cup cheddar cheese, grated
• 1 pinch pepper, freshly grounded
• 1 pinch salt

Recipe

• 1 preheat broiler.
• 2 pour olive oil into a 10 inch ovenproof frying pan over medium heat.
• 3 add onions, peppers and mushrooms, salt and pepper and stir until vegetables are softened but not browned, about 6-8 minutes.
• 4 pour in eggs and cook until almost set but still runny on top, about 2 minutes.
• 5 pour salsa on top of eggs and sprinkle with cheese. place in brolier.
• 6 wait till cheese is melted and browned, about 3 to 4 minutes.
• 7 slide frittata onto a serving platter and cut into wedges.

Fresh Chive Cheese

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs 10 mins Cook Time: 30 mins

Ingredients

• 1 gallon milk, whole (not ultra-pasteurized)
• 1/2 cup lemon juice, fresh (from 4 to 5 large lemons)
• 1/2 teaspoon sea salt
• 2 tablespoons chives, coarsely chopped

Recipe

• 1 in a large, heavy pot, heat milk to a gentle boil over medium-high heat, stirring often to prevent scorching (this will take about 30 minutes, so bring a book). as soon as it boils, remove from heat and drizzle in lemon juice, stirring slowly and gently. keep stirring until solid curds separate from greenish , translucent liquid whey. (if whey is still milky instead of clear, return to heat until whey is clear.) let sit until curds have settled below whey, about 15 minutes.
• 2 meanwhile, line a large colander with cheesecloth and set in sink. pour curds into colander and rinse gently with lukewarm water 5 seconds. gather cheesecloth up over curds and gently twist to squeeze out excess liquid (it will still be dripping).
• 3 put a plate on cheesecloth-wrapped curds and top with a 5-lb. weight. let drain 45 minutes. (at this point it may still be dripping a bit; this is okay.).
• 4 unwrap cheese and put in bowl of stand mixer with dough hook attachment with salt and chives. (you can also knead it by hand.) beat cheese on medium-low speed or knead it until silky looking and no longer grainy (similar to cream cheese), 10 to 12 minutes.
• 5 roll cheese into a 2-in.-thick log and wrap in waxed paper and then plastic wrap. refrigerate until cold and firm, at least 1 hour.

Lemon (or Rum , Orange) Glaze With Splenda

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• 3/4 cup splenda granular
• 3 tablespoons cornstarch
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest

Recipe

• 1 pulverize the splenda and the cornstarch in the blender or food processor.
• 2 in a small bowl whisk in lemon juice and zest til smooth. (you might want to add more cornstarch for a thicker glaze, i haven't tried it yet.wanted these on lemon muffins fast :) ).
• 3 use to glaze pound cakes, muffins, cupcakes and more. particularly good when you poke holes with a toothpick into them and let it seep inches.

Healthy Honey Nut Granola Bar

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 1/4 cups crispy brown rice cereal
• 1 1/4 cups old fashioned oats
• 3/4 cup soy flour
• 1/4 cup wheat germ
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 cup unsweetened dried shredded coconut
• 4 ounces applesauce
• 3 tablespoons ground flax seeds
• 1/4 cup honey
• 1 tablespoon molasses
• 1/3 cup splenda granular, sugar substitute
• 1/4 cup peanuts (etc.) or 1/4 cup almonds (etc.) or 1/4 cup sunflower seeds (etc.)

Recipe

• 1 directions.
• 2 preheat oven to 325°f lightly grease one 9x13 inch pan. (can use parchment paper instead ).
• 3 in a large mixing bowl combine oats, brown rice cereal, soy flour, milled flax seed, wheat germ, cinnamon, baking soda, nuts, coconut and brown sugar. mix well. in separate bowl mix vanilla, applesauce, flaxseed, honey and molasses. add this mixture to the dry ingredients and stir well. recommended: allow wet ingredients to set for a few minutes to allow flax to gel. allow mix after completed to set to allow product to absorb moisture before baking.
• 4 press mixture into the prepared pan. the more compact the chewier the bar. bake at 325 f for about 20 minutes. let cool for 10 minutes, then cut into bars. let bars cool completely in pan before removing or serving. (if too moist, place in warm oven for 15 minutes allow excess moisture to evaporate or reduce applesauce to by 1 oz.).

Mexican Pepper Steak With Brown Rice

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 lb beef beef eye round, trimmed of fat
• 3 dried ancho chiles, rinsed, stemmed, seeded, and cut into 1 inch pieces
• 6 tablespoons lime juice
• 1 tablespoon minced garlic
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt (approximately)
• 2 cups uncooked brown rice
• 1 tablespoon olive oil
• 1 lb sweet bell pepper, trimmed, seeded, and cut into thin strips lengthwise (red and yellow)
• 1 red onion, peeled and cut into thin slivers lengthwise
• 1/4 cup chopped fresh cilantro leaves (coriander leaves)

Recipe

• 1 in a blender, cover chilies with 3/4 cup boiling water. let stand until softened, about 15 minutes.
• 2 meanwhile, rinse beef and pat dry. cut across the grain into 1/8 inch thick slices and place in a non-reactive bowl (such as glass).
• 3 add lime juice, garlic, cayenne, and 1/2 tsp salt to soaked chilies. blend until smooth. pour over beef strips, cover, and chill for 30 minutes.
• 4 meanwhile, in a 3-4 quart pan over high heat, bring 4 cups water and the rice to a boil. cover, reduce heat, and simmer until liquid is absorbed and rice is tender to bite, about 45 minutes.
• 5 after beef has marinated and while rice cooks, heat olive oil in a 10-12 inch skillet over high heat. lift beef out of marinade with a slotted spoon, reserving marinade, and add to pan. stir-fry until no longer pink, about 3 minutes. transfer to a bowl.
• 6 add peppers and onions to pan. stir-fry until limip, about 5-6 minutes. return beef to pan along with reserved marinade. bring to a boil; cook, stirring 1-2 times, for 1 minute.
• 7 spoon rice into four wide, shallow bowls. top with equal portions of beef mixture and sauce. sprinkle with cilantro, and season to taste with salt.

Reuben Dip

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/2 lb diced corned beef
• 8 ounces cream cheese, softened
• 1 cup shredded swiss cheese
• 1 cup sauerkraut, drained well
• 1/2 cup sour cream
• 1 tablespoon ketchup
• 2 teaspoons spicy brown mustard
• rye crackers or rye bread

Recipe

• 1 heat oven to 350. grease a 1-quart casserole dish.
• 2 in a medium-size bowl, mix corned beef, cream cheese, swiss cheese, sauerkraut, sour cream, ketchup and mustard. spoon into the prepared casserole dish.
• 3 bake at 350 for 30 minutes, until hot and bubbly. serve warm with rye crackers or rye bread.

Mole De Olla - Spicy Beef Soup

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 lb beef shank, bones
• 1 lb skirt steak, cubed
• 1 medium onion
• 1 -2 garlic clove
• 1 sprig parsley
• 1 tablespoon salt (to taste)
• 2 -3 pasilla chilies
• 4 ears corn, preferably , cut into thirds
• 2 medium chayotes, cut into large chunks
• 4 mexican zucchini, halved and cut into large chunks
• cooked rice
• warm corn tortilla
• finely chopped onion
• lime wedge

Recipe

• 1 place the meat in a large stock pot and cover with cold water by 2 1/2 inches. add the onion (peeled, but left whole), the garlic cloves, salt parsley. bring to a boil over high heat.
• 2 lower heat and skim off any gray foam that rises to the top. keep doing this periodically. cook over medium-low heat.
• 3 meanwhile, rinse the chilies and place in a bowl. cover with hot water and place something on top to keep the chilies submerged.
• 4 when the meat has been cooking for about an hour, take the parsley, garlic and onion out of the pot. reserve the garlic, discard the onion and parsley. add the corn and chayote and cook for 10 minutes. add the zucchini.
• 5 by this time, the soaked chilies should be very soft. seed and devein them, using rubber gloves if you need to. place them in a blender with the reserved garlic and add about 1 cup of the broth from the meat and vegetables. season with a bit of salt. blend until everything is pureed. set aside.
• 6 *do this when all the vegetables are cooked through, but not mushy.* pass the puree chilies through a colander onto the stock pot, using a spoon to push the mixture through.
• 7 cook until the soup has boiled for 5 minutes after the addition of the chile. *do not cook longer as the vegetables will become mushy and the soup will be spicier.
• 8 serve piping hot with all of the accompaniments listed above.
• 9 note: this soup is delicious served the next day, but it is best to reheat it over low heat and not boiling it too much so that the veggies stay whole. it will have puddles of solidified fat when cold. you can remove them if you want.

Ginger Broccoli

Total Time: 20 mins Preparation Time: 14 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 2 tablespoons minced garlic
• 4 teaspoons minced fresh ginger
• 1 lb broccoli floret, trimmed and chopped (about 6 cups)
• 3 tablespoons water
• 1 tablespoon thai kitchen fish sauce
• 1 tablespoon rice vinegar

Recipe

• 1 heat oil in a large skillet over medium-high heat.
• 2 add garlic and ginger and cook until fragrant but not browned, 30 seconds to 1 minute.
• 3 add broccoli and cook, stirring, until the broccoli is bright green, 2 minutes.
• 4 drizzle water and fish sauce over the broccoli; reduce heat to medium, cover and cook until the broccoli is just tender, about 3 minutes.
• 5 stir in vinegar just before serving.

Broiled Kidneys

Total Time: 1 hr 2 mins Preparation Time: 1 hr Cook Time: 2 mins

Ingredients

• Servings: 4
• 1 lb veal kidneys or 1 lb lambs kidney
• 1/3 cup olive oil
• 3 tablespoons red wine
• 1/4 teaspoon oregano, crumbled
• 1/2 teaspoon thyme, crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, ground
• skewer

Recipe

• 1 remove the outside membrane from the kidneys.
• 2 rinse and dry; set to the side.
• 3 mix remaining ingredients well.
• 4 slice the kidneys crosswise in three slices (for lamb) or five slices (for veal), place them in a shallow dish and pour marinade over the top; cover and let stand in the refrigerator for one hour.
• 5 if using bamboo skewers, soak in water.
• 6 preheat the broiler, thread the kidneys onto the skewers, and place three inches below the broiler element.
• 7 cook briefly (only a minute or two) on each side until slightly browned.
• 8 serve hot.

Paprika Chicken (for Diabetics)

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 3 tablespoons unsalted butter
• 2 cups chopped onions
• 2 1/4 lbs frying chicken, cut in 8 pieces
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• 2 teaspoons salt
• 2 teaspoons paprika
• 1 cup plain low-fat yogurt

Recipe

• 1 melt the butter in a nonstick skillet; sauté the onions until tender.
• 2 lay the chicken on the onions. cover and simmer over low heat for 45 minutes or until chicken is tender.
• 3 remove chicken and keep warm.
• 4 stir the flour into the onions in the skillet. gradually add the stock and season with salt.
• 5 cook and stir over low heat until thickened; remove pan from heat. stir in paprika and yogurt.
• 6 return chicken to pan.
• 7 spoon sauce over chicken.

Lighter Beef Stroganoff

Total Time: 17 mins Preparation Time: 2 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb extra lean ground beef
• 1 tablespoon onion powder
• 1 tablespoon beef broth
• 2 cups sliced freshed mushrooms
• 1 tablespoon cornstarch
• 1 cup fat free sour cream
• 8 ounces egg noodles, cooked and drained

Recipe

• 1 spray a large nonstick skillet with pam. heat over medium-heat. add beef and onion powder; cook until beef is browned and crumbled. drain; remove from skillet and set aside.
• 2 respray skillet and add broth. saute mushrooms over med-high heat until tender. stir beef back into pan.
• 3 combine starch and water together. add to skillet and cook until thickened.
• 4 reduce heat and slowly add sour cream, stirring well. serve over hot noodles.

Lazy Woman's Chocolate Peanut Butter Cookies

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• 18 1/4 ounces chocolate cake mix (unprepared)
• 2 large eggs
• 1/8 cup water
• 2/3 cup vegetable oil
• 1 1/2 cups creamy peanut butter
• 1/3 cup flour
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix cake mix, eggs, water and oil together in bowl until well blended.
• 3 stir in peanut butter mix well.
• 4 add flour and vanilla stir together.
• 5 using a tablespoon (measuring spoon) spoon onto cookie sheet.
• 6 take a fork and flatten making crisscross pattern.
• 7 cook for 5-7 min or 7-9 min for a crisper, almost burnt on bottom cookie (how my dh likes them).

Prickly Pear Syrup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 12 medium prickly pears
• 1 lemon, juiced
• 1 1/2 cups sugar
• 1 teaspoon cornstarch (optional)

Recipe

• 1 put prickly pears in a bowl or dishpan full of water. holding each one with tongs, scrub with a vegetable brush to remove dust and some of the stickers (the rest will come out later when you strain the juice).
• 2 transfer 5 at a time to a blender jar and process until liquid. line a mesh strainer with cheesecloth and strain juice into a medium saucepan. you should have about 1 cup.
• 3 add lemon juice and sugar, and slowly bring to a simmer. cook until syrup begins to thicken. if you want a thicker syrup, stir in 1 teaspoon of cornstarch dissolved in a little cold water and cook to thicken.
• 4 stir with wire whisk if necessary to smooth consistency.
• 5 for diabetics: use an amount of your favorite non-nutritive sweetener equivalent to 1 1/2 cups of sugar. since sugar causes thickening, you'll have to compensate by using a little more cornstarch, or use another thickener such as guar gum or xanthan gum.

Summerberry Cooler

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 2 cups strawberries
• 1/2 cup raspberries
• 3 tablespoons apple juice concentrate
• 12 ounces diet lemon-lime soda
• ice cube

Recipe

• 1 in a blender, combine strawberries, raspberries, and apple juice concentrate. cover and blend until smooth. strain through a fine-mesh sieve; discard pulp.
• 2 pour strained mixture into a small pitcher; slowly stir in carbonated beverage. serve over ice cubes in chilled glasses.

Salsa De Nuez (mexican Nut Salsa)

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 2 cups pecan halves
• 1 tbsp.olive oil
• 5 garlic cloves, peeled and crushed
• 1 -2 tablespoon red chili powder (not chili powder)
• purified water
• salt

Recipe

• 1 fry the pecans in the olive oil over medium-high heat, stirring constantly, until the nuts just begin to brown. put them in a food processor or a blender with the garlic and 1 tablespoons of the ground chile; blend until a paste forms. taste and add more chile, if you wish. add just enough water to bring the consistency to a medium-thick sauce and season to taste.
• 2 store in a tight covered container in the fridge.

Grammy's Mini Cheesecakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 12 vanilla wafers
• 1/2 cup sugar (diabetic's...use 4 teaspoons sweet n' low instead)
• 2 (8 ounce) packages cream cheese, softened (may use low fat or fat free)
• 1 teaspoon vanilla extract
• 2 eggs
• 12 muffin foil liners (foil ones work best)
• favorite fruit or preserves or nuts or pie filling

Recipe

• 1 preheat oven to 325°f.
• 2 line muffin tin with foil liners.
• 3 place 1 (one) vanilla wafer in each liner.
• 4 mix cream cheese, vanilla extract, and sugar (or sweet n' low) on medium speed until well-blended.
• 5 add eggs. mix well.
• 6 pour over wafers, filling 3/4 full.
• 7 bake 25 minutes.
• 8 remove from pan.
• 9 cool.
• 10 chill in fridge for about 10 minutes.
• 11 top with your favorite garnish!

Summertime Raspberry Peach Iced Tea

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 2 family sized luzianne tea bags
• 4 1/4 cups water
• 1 1/2 cups frozen raspberries
• 1 1/2 cups frozen sliced peaches
• 1 3/4 cups splenda sugar substitute

Recipe

• 1 with an iced tea maker:.
• 2 place splenda and fruits in the bottom of the iced tea pitcher.
• 3 omit the ice!
• 4 make iced tea according to your tea makers directions.
• 5 after the brew cycle is done, let tea and fruits sit for about ten minutes, do not stir yet!
• 6 after ten minutes, add enough cool water to fill pitcher or until it tastes good to you.
• 7 let chill at least two hours.
• 8 remove fruit if you like but we think it is pretty!
• 9 serve over ice.
• 10 without an iced tea maker:
• 11 in a small pot, bring water to a rolling boil, remove from heat add tea bags and let steep covered for 10-15 minutes.
• 12 meanwhile, place the splenda and fruit in a large pitcher.
• 13 after tea is done steeping, remove tea bags and gently bring tea to a simmer. remove from heat and slowly and gently pour over fruit and splenda.
• 14 after ten minutes, add enough cool water to fill pitcher or until it tastes good to you.
• 15 let chill at least two hours.
• 16 remove fruit if you like but we think it is pretty!
• 17 serve over ice.

Creamy Dressing For Slaw And Macaroni And Everything Else!

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 -2 1/2 cups low-fat mayonnaise
• 3/4 cup splenda granular
• 1/2 cup vinegar

Recipe

• 1 blend.

Pineapple Cream Pie (diabetic Friendly)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 (20 ounce) can crushed pineapple with juice
• 1 (3 ounce) package sugar-free instant vanilla pudding mix
• 1/2 cup water
• 1 tablespoon butter
• 1/2 cup cool whip lite
• 2 tablespoons coconut flakes
• 1 baked pie shell

Recipe

• 1 drain the pineapple pieces, saving the juice.
• 2 combine pudding mix and pineapple juice, and water.
• 3 mix with electric mixer.
• 4 when slightly thickened, add pineapple chunks and butter.
• 5 stir well.
• 6 pour into the pie crust.
• 7 cool.
• 8 just before serving, top with cool whip and sprinkle with coconut.

Scottish Toast

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 loaf thickly sliced bread (or unsliced bread)
• 1 box oats (quick oats are fine)
• 8 eggs
• 2 cups whole milk
• 2 teaspoons vanilla extract
• 1 pinch salt
• 2 tablespoons butter
• 2 tablespoons canola oil
• powdered sugar (for dusting) or confectioners' sugar (for dusting)

Recipe

• 1 if loaf is unsliced, cut it into thick slabs.
• 2 set out the sliced bread beside the stove.
• 3 pour oats onto a big plate, and layer a fine amount of them for dipping the toast into.
• 4 beat eggs, milk, salt and vanilla in a bowl deep enough to hold a slice of your bread.
• 5 put butter and oil in a saucepan and let oil/butter come to a good heat, not too high but not too low.
• 6 dip a slice of bread in egg mixture, let it absorb wet mixture until it is saturated but not too soggy.
• 7 put slice in oats and cover and turn to cover again.
• 8 place it in butter/oil mixture and cook on both sides until golden.
• 9 set the slices that are done on a plate lined with paper towel.
• 10 if you are cooking for a few people, transfer to cookie sheet in low-heat oven until all slices are cooked.
• 11 transfer to serving plate and sprinkle with powdered sugar, or serve with honey or syrup.

Fresh Country Breakfast Patties

Total Time: 22 mins Preparation Time: 2 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 lbs ground lamb
• 1 lb ground sirloin
• 5 cloves garlic, minced
• 5 green onions, parts plus a little green,minced
• 2 teaspoons cumin
• 1 teaspoon thyme
• 1 teaspoon fennel seed
• crushed red pepper flakes
• salt

Recipe

• 1 *not too lean" works best for sausage- just do a few more situps!
• 2 **can omit if you're not a"fennel fan" combine all ingredients in a large bowl, with clean hands (works the best!).
• 3 cook up a small amount in a skillet to taste for seasoning; adjust seasoning.
• 4 divide into 2 rolls about 2 inches around.
• 5 wrap each roll in plastic wrap and refrigerate at least 2 hours, preferably overnight.
• 6 when ready to serve, cut logs into 1/2 inch thick slices and fry in a little butter until cooked through.
• 7 extras can be frozen.

Grilled Corn On The Cob-faster And Easier

Total Time: 16 mins Preparation Time: 1 min Cook Time: 15 mins

Ingredients

• 5 ears corn on the cob
• butter
• salt
• pepper

Recipe

• 1 place corn completely untouched in the microwave for a 1 1/2 minutes per ear. take it out and wrap in aluminum foil, twisting the ends to seal. place on grill for 10-15 minutes or however long your meat cooks. remove from grill and allow to cool in the foil while putting all your other food on the table. divide the silks in half, split and shuck the corn. for some reason, after steaming, the silks just peel right off!

Lighter Cherry-oatmeal Muffins (diabetes-friendly)

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• 1 cup quick-cooking oats
• 1/2 cup flour
• 1/2 cup whole wheat flour
• 1/4 brown sugar
• 1/4 splenda brown sugar blend
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup fat-free buttermilk
• 1/4 cup egg beaters egg substitute
• 2 tablespoons canola oil
• 2 tablespoons unsweetened applesauce
• 1 teaspoon almond extract
• 1 cup cherries, roughly chopped

Recipe

• 1 preheat oven to 400 degrees. line a 12-cup muffin pan with paper cups.
• 2 with a wire whisk, combine oats, both types of flour, both types of sugar, baking powder, baking soda, and salt in a large bowl.
• 3 combine buttermilk, egg beater, oil and almond extract in a small bowl.
• 4 make a well in the center of the oat and flour mixture. add liquid ingredients. stir until just moist.
• 5 fold in chopped cherries.
• 6 spoon muffin mixture into muffin pan. bake for 18-20 minutes.

Healthy Italian Style Zucchini And Tomato Stir Fry

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (14 1/2 ounce) can diced tomatoes
• 2 small zucchini (small to medium size)
• 1/2 cup black olives, sliced
• 5 garlic cloves, chopped
• 1 cup vegetarian chicken broth or 1 cup chicken broth or 1 cup vegetable broth
• 2 -3 tablespoons canola oil
• 1 -2 tablespoon italian seasoning
• 1 teaspoon cumin
• salt, to taste
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup walnuts, chopped (optional)
• cooked brown rice (optional)

Recipe

• 1 heat canola oil in pan with zuccini on medium high until they begin to brown.
• 2 move zuccini one side of the pan, add more oil, and cook garlic for about 3-5 minutes or until they begin to brown.
• 3 add all remaining ingredients (except optional walnuts and brown rice!) and simmer for about 15-20 minutes.
• 4 take off the stove and stir in the walnuts if using them.
• 5 serve and enjoy by itself or over cooked brown rice.

Stracciatella Florentine

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 (14 -14 1/2 ounce) cans reduced-sodium fat-free chicken broth
• 1 (10 ounce) package frozen chopped spinach
• 1/8 teaspoon ground nutmeg
• 4 eggs, well beaten
• 1/4 cup grated parmesan cheese

Recipe

• 1 in large saucepan over high heat, bring broth to boiling.
• 2 add spinach.
• 3 cook until thawed, stirring occasionally with fork to separate.
• 4 stir in nutmeg.
• 5 reduce heat to simmering.
• 6 while stirring soup, slowly pour in eggs.
• 7 immediately remove from heat.
• 8 pour or ladle about 1 cup soup into each bowl.
• 9 sprinkle each with 2 teaspoons cheese.

Salsa For One

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 large diced tomato
• 4 ounces diced green chilies
• 1/4 cup onion, diced
• 1/4 teaspoon garlic powder
• 1/2 teaspoon pico pica salsa (optional)

Recipe

• 1 mix well; dip in your chips and enjoy!

Best Barbecued Baby Back Ribs

Total Time: 6 hrs Preparation Time: 3 hrs Cook Time: 3 hrs

Ingredients

• Servings: 2
• 5 tablespoons your favorite barbecue rub, low-carb (low carb rib rub)
• 1 3/4 cups low-carb barbecue sauce (low carb barbecue sauce)
• 1 baby back rib rack
• plastic wrap
• aluminum foil

Recipe

• 1 prepare ribs by removing membrane from the back of the ribs (use a paper towel to grab the edge and pull), then rinse ribs under cool water and pat dry.
• 2 place a sheet of plastic wrap larger than the rib piece on the counter and top with ribs.
• 3 take the rib rub and rub it into the meat on both sides using your fingers, trying to coat it as much as possible.
• 4 top the ribs with another sheet of plastic, wrapping it, then refrigerate ribs overnight.
• 5 remove ribs from refrigerator and allow the ribs to rise to room temp while the oven heats up to 250°f.
• 6 remove ribs from plastic and wrap in foil, placing the wrapped ribs on a large shallow baking sheet.
• 7 bake ribs for 3 hours, then remove from oven.
• 8 finish ribs on the grill, adding bbq sauce as soon as you put them on, and grilling for 6-8 minutes or until sauce sets.

Healthy Manhattan Clam Chowder

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 2 (10 ounce) cans baby clams, drained (juice reserved)
• 30 ounces clam juice or 30 ounces broth or 30 ounces water
• 3 ounces salt lamb, finely minced
• 1 onion, chopped (optional)
• 1 chopped celery rib
• 1 leek, cleaned well and chopped
• 1 green bell pepper, chopped
• 2 -3 garlic cloves, minced
• 1 (16 ounce) can diced tomatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt (to taste)
• 1/2 teaspoon pepper (to taste)
• 1/2 teaspoon tabasco sauce (to taste)
• 1/2 teaspoon worcestershire sauce (to taste)
• 1/2 teaspoon old bay seasoning (to taste)
• 3 small turnips, peeled and diced

Recipe

• 1 place salt lamb into your soup pot and cook until fat renders and salt lamb browns lightly (no need to drain fat unless you want to).
• 2 add the onion, celery, leek, green pepper and garlic, and cook, stirring, until veggies become tender.
• 3 add broth/water, reserved clam juice, undrained tomatoes (if you use fresh tomato you may want to add some tomato juice, broth, or water to compensate), bay leaf, thyme, oregano, salt, pepper, tabasco, worcestershire, and old bay seasoning.
• 4 stir well, bring to a boil and then lower heat, cover, and simmer for 30 minutes.
• 5 add chopped turnips and simmer, covered, for 25 minutes more.
• 6 add drained clams and heat for about 5 minutes or until warmed through.
• 7 discard bay leaf before serving and check seasonings to see if adjustment is necessary.

Stove-top Ziti

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb ziti pasta
• 1 (16 ounce) bag frozen broccoli florets or 1 (16 ounce) bag fresh broccoli florets
• 1 (26 ounce) jar marinara sauce
• 1 cup skim milk ricotta cheese
• 4 ounces part-skim mozzarella cheese, diced
• 1/3 cup chopped fresh parsley
• 1/4 cup grated parmesan cheese

Recipe

• 1 add pasta to boiling lightly salted water and cook as package directs.
• 2 add broccoli to pasta 4 minutes before pasta is done.
• 3 meanwhile, mix marinara sauce and 1/2 cup ricotta together and microwave or heat over stove until hot.
• 4 drain pasta and broccoli; return to pot; mix in sauce, parsley and mozzarella cubes.
• 5 stir until mozzarella melts; top with parmesan and dollops of remaining ricotta and serve.

Creamy Dill Veggie Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 4 ounces reduced-fat cream cheese
• 2 tablespoons nonfat milk (skim)
• 2 tablespoons dry ranch dressing mix (1/2 packet)
• 1 1/2 teaspoons dried dill weed (or 1 tablespoon fresh)
• 4 cups vegetables (raw uch as cherry tomatoes, celery and carrot sticks, broccoli florets, cucumber and zucchini slices)
• 8 breadsticks (unsalted)

Recipe

• 1 plce cream cheese, milk, dressing mix and dill weed into a blender and blend until smooth and store, tightly sealed in the refrigerator.
• 2 '''''serve dip with the vegetables and bread sticks.

Japanese Tuna , Spring Onion Topping For Rice

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 3
• 1 (70 g) can canned tuna
• 1/2 small spring onion, chopped finely
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil

Recipe

• 1 combine all the ingridients in a boul.
• 2 serve on the top of warm rice.

Mole Sauce (dark)

Total Time: 4 hrs 5 mins Preparation Time: 4 hrs Cook Time: 5 mins

Ingredients

• 1 cup oil (for frying)
• 5/8 lb pasilla chile (chile negro when dried)
• 5/8 lb dried mulato chile (dried poblano chile)
• 5/8 lb ancho chili
• 1 tablespoon chile seeds (optional)
• 1 3/4 ounces sesame seeds (ajonjoli)
• 1 3/4 ounces regular peanuts (cachuate pelado )
• 1 3/4 ounces raisins (pasas)
• 1 slice bread, toasted
• 1 corn tortilla, toasted till golden and crunchy
• 1 tortilla, toasted over flame till black
• 2 garlic cloves
• 1/2 medium onion, sliced
• 1 (2 ounce) dark chocolate bars, use a good quality candy bar in the specialty section in the grocer store. hersheys of the regular s

Recipe

• 1 this recipe will make about six, 1 cup batches. each batch will serve about 4 to 6 people.
• 2 toast the bread and tortilla in oil in a pan. then the 2nd tortilla over flame of gas stove till black. sautee the onion and garlic and then blend them with the bread, and tortillas in a blender. if you choose to use the seeds add them now also. you can use more or less depending on how much heat you want. but the sauce is a medium to mild in heat usually.
• 3 add the toasted nuts, seeds, raisins, and chiles to the blender and blend. add just a touch of water if needed to blend it all, it will be a thick paste. add salt to taste and cook in a large pan with the chocolate for 5 minutes. store in 1 celsius quantities in freezer till ready to use.
• 4 to use just put mole paste in blender with some chicken broth and blend till a smooth sauce is obtained. then put it into a pan and cook till nice and warm. you then can take some shredded chicken, dip a prepared corn tortilla into the sauce and then put chicken in and roll up enchilada style. take extra sauce and pour over top (reserve some to serve at the table for more sauce), dot sour cream and thinly sliced onion over top and bake till hot and bubbly. serve with your favorite mexican dishes.

Honey Dijon Marinated Steak

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/2 lbs marinating steak, cut 1 inch thick
• 1/4 cup honey mustard dressing
• 1/4 cup red wine vinegar
• 2 cloves garlic, finely minced
• 1 orange, juice and grated peel

Recipe

• 1 pierce steak with a fork and place in plastic zipper bag.
• 2 combine remaining ingredients and pour over meat.
• 3 marinate for at least 12 hours or overnight in refrigerator, turning several times.
• 4 remove meat from marinade and broil (or grill on preheated barbecue over medium-high heat) for 5 to 7 minutes per side for rare, 7 to 9 minutes per side for medium.
• 5 discard marinade.
• 6 to serve, carve steak in thin slices on the diagonal across the grain.

My Stuffing

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• turkey giblets, from 1 bird
• 1 lb sweet italian sausage, out of casing
• 2 tablespoons butter
• 1 large onion, chopped
• 4 celery ribs, diced
• 2 fuji apples, cored, peeled, and chopped
• 2 garlic cloves, crushed
• 3 teaspoons poultry seasoning
• 1 (15 ounce) bag arnold's seasoned stuffing mix
• 4 cups chicken broth
• 1/2 cup unsalted butter, melted
• salt
• black pepper

Recipe

• 1 spray a large frying pan with cooking spray. cook the sausage on medium heat until done, about 8 minutes. discard grease. transfer the sausage to a large mixing bowl. make sure the sausage is crumbled.
• 2 bring the giblets to a boil in a small pot with enough water to just cover them. reduce to simmer and continue cooking for about 30 minutes. discard the giblets, but save the liquid in which they were cooked.
• 3 melt the 2 tablespoons of butter in frying pan. saute onion, celery, and apples until done, about 5 minutes. add garlic and poultry seasoning. cook for another 30 seconds. stir often.
• 4 add the apple mixture and the bag of stuffing to the sausage in the bowl. mix well. add the chicken broth. season with salt and pepper.
• 5 transfer the apple-sausage mixture to a large roasting pan. drizzle the giblet liquid all over the mixture. drizzle the melted 1/2 cup of butter all over the mixture.
• 6 bake in 350 degree oven for 30 minutes.
• 7 * if you think it's going to be too wet, then cut back on the amount of giblet liquid, but don't cut back on the butter.

Crock Pot Winter Minestrone Soup

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 1 lb chicken sausage, in 3/4 inch slices
• 2 1/2 cups winter squash, peeled and cubed
• 1 1/2 cups potatoes, peeled and cubed
• 2 medium fennel bulbs, trimmed and cubed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups fresh spinach or 4 cups kale, chopped
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1/2 teaspoon salt, substitute
• 1/2 teaspoon dried sage, crushed
• 1/2 teaspoon pepper
• 6 cups low sodium chicken broth
• 1 cup dry wine (or more broth)

Recipe

• 1 cube the squash, potatoes and fennel all about the same size.
• 2 brown and drain the sausage.
• 3 put all the vegetables, (except spinach) beans and seasonings into a 5--6 quart crock pot. top with the sausage. pour liquids over all.
• 4 cover and cook on low 8-9 hours or on high 4-5 hours.
• 5 stir in spinach and cook another 5 minutes, covered.

Polenta, Capsicum & Sweet Potato Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1/2 cup wholemeal self-rising flour
• 1/2 cup self-rising flour
• 2/3 cup polenta
• 2 tablespoons fresh chives, snipped
• 2 tablespoons fresh parsley, chopped
• 1/2 cup red capsicum, chopped (bell pepper)
• 250 g sweet potatoes, peeled & grated
• 1 egg
• 1 cup low-fat milk

Recipe

• 1 combine flour, polenta, chives, parsley, capsicum & sweet potato in a bowl.
• 2 mix the egg & milk together & add to the dry ingredients.
• 3 combine well and then spoon into lightly greased muffin pans.
• 4 bake at 200.c for approx 15-20 mins.

Smoked Salmon, Tomato And Feta Pizza

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 prepared pizza crust (28 cm round)
• 1/2 cup pasta sauce (spicy)
• 2 tomatoes (medium thinly sliced)
• 1 small squid (tube, cleaned cut into thin rings)
• 100 g smoked salmon (cut into thick strips)
• 1/2 cup pizza cheese (reduced fat grated)
• 1/2 red onion (medium thinly sliced)
• 100 g feta (crumbled)
• 2 tablespoons parsley (flat-leaf chopped)
• 1 red chili pepper (long red deseeded thinly sliced)
• 1 lemon (cut into wedges to serve)

Recipe

• 1 preheat oven to 240°c (220°c fan forced).
• 2 lightly grease 2 pizza trays and place the bases on them.
• 3 spread sauce evenly over each base and bake for 10 minutes or until bases a light golden in colour.
• 4 top bases with equal amounts of tomato, squid, salmon, pizza cheese, onion and feta.
• 5 bake for 8 to 10 minutes or until squid is cooked and bases are crisp.
• 6 sprinkle with parsley and chilie and cut into wedges and serve with lemon.

Paprika Kangaroo

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 500 g kangaroo steak
• 1 1/2 teaspoons cumin
• 1 teaspoon smoked paprika
• 3 garlic cloves, crushed
• 1 tablespoon olive oil
• salt
• fresh ground black pepper

Recipe

• 1 mix the cumin, paprika, garlic, oil and salt and pepper together in a small bowl, then massage over the steaks.
• 2 heat your grill and cook the lamb cutlets until done to your liking (our aussie chops are quite small and only need around 3 minutes a side to cook to pink).

Chinese Chicken And Broccoli

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 24 ounces boneless skinless chicken breasts, butterflied and lightly pounded
• 1 head broccoli, cut up
• 3 tablespoons garlic, minced
• 3 tablespoons ginger, minced
• 1/2 cup scallion, chopped
• 2 teaspoons safflower oil
• 1 teaspoon sesame oil
• 1/2 cup low sodium soy sauce
• 1 cup dried shiitake mushroom
• 2 cups water
• 2 tablespoons cornstarch

Recipe

• 1 soak the shiitake mushrooms in a bowl of warm water till pliable and soft, 20 minutes.
• 2 remove them straining the soaking water through a sieve or cheese cloth and reserving.
• 3 slice up the mushrooms and reserve.
• 4 slice up the chicken into thin pieces and coat with 1 tablespoons soy sauce, the sesame oil, and 2 tablespoons cornstarch.
• 5 allow the chicken to marinate for 20 minutes.
• 6 in a heated wok or large saute pan, add the safflower oil and briefly fry the chicken strips.
• 7 add the ginger and garlic and toss together coating evenly.
• 8 add the broccoli and 1/2 of the shiitake water to the pan and cover steaming for 5 minutes until the broccoli is cooked.
• 9 add the scallions and remaining soy sauce to the pan and cook 1 minute longer.
• 10 the resulting dish is one that is high in flavor and low in carbohydrates. to lower the carbs further, the cornstarch can be omitted. this will result in more of a broth as opposed to a sauce.
• 11 delicious!

Mashed Potatoes With Kale (colcannon)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 lbs russet potatoes, scrubbed and peeled
• salt
• 1 lb kale, about 1 large bunch, with the ribs removed and the leaves washed
• 1 1/4 cups low-fat milk
• 2 tablespoons chopped scallions (about 3 scallions)
• fresh ground pepper
• 2 tablespoons unsalted butter or 2 tablespoons extra virgin olive oil

Recipe

• 1 cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
• 2 while the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. fill a bowl with ice and water. cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. chop fine (you can use a food processor).
• 3 towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. remove from the heat and let steep for a few minutes. stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. the mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). add salt to taste and freshly ground pepper. serve hot, right away. (or to keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. make sure the water doesn’t touch the bottom of the bowl. bring the water to a simmer. stir the potato and kale mixture from time to time. ).

Fromage - Baked Cheese Custard

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 egg yolks
• 1 cup whole milk
• 1/4 teaspoon salt
• 4 1/2 cups cheese, grated (any yellow cheese such as american, brick, or mild cheddar)
• paprika, for garnish

Recipe

• 1 preheat oven to 300f and lightly butter 6 ramekins.
• 2 beat eggs light; add remaining ingredients.
• 3 bake about 15 minutes or until set.

Healthy Millet And Buckwheat Waffles Or Pancakes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 cup millet
• 1 cup buckwheat groats
• 1/4 cup coconut, shredded, unsweetened
• 1 egg (optional)
• 2 tablespoons butter (ghee or coconut oil)
• 2 tablespoons honey or 2 tablespoons blackstrap molasses
• 1 tablespoon orange zest
• 2 teaspoons cinnamon
• 1/2 teaspoon sea salt
• 1/4 cup sunflower seeds

Recipe

• 1 place the millet and buckwheat in 1 ½ cups water in a medium bowl, loosely cover and let stand on the counter overnight (or at least 5 hours).
• 2 drain, rinse and place the soaked grains in a blender (not a vita-mixer which makes the batter too fine and, therefore, more dense). with a spatula or clean fingers, level the grains. add enough fresh water to just reach the top of the grains. add coconut, egg, butter, honey, orange zest, cinnamon and salt. process into a thick batter. some millet will remain whole and this provides crunch. pour the batter onto a hot waffle iron, sprinkle the top with sunflower seeds, close and bake according to the manufacturer's directions. serve hot with your favorite toppings.
• 3 note: substitute whole oats for the buckwheat. or substitute pecans or walnuts for the sunflower seeds. do not add fruit to this waffle as fruit makes it too heavy and acidic and therefore hard to digest.

Fresh Cucumber And Yogurt Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 large cucumbers (peeled and seeds removed)
• 1 cup plain fat-free yogurt
• 1/4 cup extra virgin olive oil
• 2 garlic cloves (minced)
• 1 tablespoon salt (or to taste)
• 2 tablespoons lemon juice (or to taste)
• 1/4 cup fresh chives (chopped) or 1/4 cup fresh dill (chopped)

Recipe

• 1 slice the cucumbers into1/4 inch slices (after peeling and removing seeds).
• 2 add yogurt, oil, garlic, salt, lemon juice and the fresh herbs of your choice (i recommend chives or dill) to the cucumbers.
• 3 mix well by hand and chill for at least 1 hour.
• 4 the flavor gets better the longer it chills. serve as a side dish or a wonderful snack!

Paprika Chicken And Vegetables

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 3
• 3 chicken breasts
• 1 teaspoon paprika
• salt and pepper
• 3 stalks celery
• 4 medium potatoes
• 1 small cabbage, quartered
• 1 small onion
• 1 (2 g) packet instant chicken broth
• 1 cup water
• 4 -6 carrots

Recipe

• 1 spray teflon pan with pam.
• 2 season chicken with paprika, salt and pepper. place in pan over medium heat and brown on both sides.
• 3 peel and cut up onion, carrots, potatoes and celery. add to chicken in pan.
• 4 dissolve one packet of instant chicken broth in one cup of water. pour over chicken and vegetables.
• 5 place lid on pan and cook on low for half hour.
• 6 cut cabbage in chunks and place on vegetables in pan. cover and cook one more hour or until vegetables are done.

Lean And Green Gazpacho

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 1/2 cup tomato, seeded and diced
• 1/2 cup tomato puree
• 1/8 cup chili pepper, seeded and diced (anaheim or serrano)
• 1/4 cup cucumber, peeled, seeded, and diced
• 1/8 cup onion, peeled and diced (red or green)
• 1/2 teaspoon garlic (finely chopped or minced)
• 1 tablespoon vinegar, red wine
• 1 teaspoon olive oil
• 1/2 teaspoon hot sauce (more or less to taste)
• 1/8 teaspoon basil
• 1/8 teaspoon dill weed
• 1/8 teaspoon ground pepper

Recipe

• 1 combine all ingredients in a food processor and blend.
• 2 pour into a container with a lid and store in the refrigerator for at least two hours to allow flavors to meld.
• 3 serve very cold. a small dollop of fat-free sour cream is a nice touch if your diet allows it.

Summer Veggie Pizza Buns

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 1 bun, split crosswise
• 4 tablespoons low-fat cream cheese
• 1 medium tomato, thinly sliced
• 2 slices sweet green peppers (rings)
• 2 slices sweet red peppers (rings)
• 8 slices cucumbers
• 1 green onion, chopped
• 4 -5 leaves romaine lettuce, shredded
• 2 slices sharp cheddar cheese or 2 slices cheese, of your choice
• salt & freshly ground black pepper
• carrot, cut into sticks
• celery, cut into sticks

Recipe

• 1 split bun of your choice in two crosswise.
• 2 spread with cream cheese, 2 tablespoons on each side.
• 3 place tomato slices, half on each side of bun.
• 4 sprinkle with salt and pepper to taste.
• 5 place a ring of each sweet pepper on each side.
• 6 place 4 slices cucumber on each side, sprinkle each side evenly with green onion and again salt and pepper.
• 7 sprinkle each side evenly with shredded lettuce and season again.
• 8 place one slice of cheese on each side.
• 9 place on foil lined cookie sheet and place under broiler for about 30 seconds or until cheese is melted, as short a time as possible to keep it all crisp.
• 10 remove to plates and garnish with carrot and celery sticks.
• 11 enjoy!

Healthy Mediterranean:roasted Red Pepper & Feta Dip #3

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 4 red bell peppers
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, peeled
• 2 cups crumbled feta cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili pepper flakes
• 1 tablespoon lemon juice
• 1/4 cup parsley
• olive (to garnish)

Recipe

• 1 char peppers directly over gas flame or in broiler until blackened on all sides. enclose in paper bag 10 minutes. peel and seed peppers.
• 2 puree all ingredients including peppers in processor. season with salt and pepper. chill at least 3 hours or overnight.

Healthy Mandarin Orange Dessert

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 (3 ounce) box sugar-free orange gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1 cup crushed pineapple in juice
• 1 cup mandarin orange, drained
• 1 cup light whipped topping, thawed if frozen
• 1 cup low-fat plain yogurt

Recipe

• 1 in square 8x8 dish, combine gelatin and boiling water and stir until gelatin is dissolved.
• 2 add cold water, pineapple and mandarin oranges.
• 3 chill until almost set.
• 4 combine whipped topping and yogurt. fold into gelatin mixture.
• 5 chill for at least three hours, cut into 8 equal squares and serve.

Quick Pizza Margherita

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 (10 ounce) can refrigerated pizza dough
• cooking spray
• 1 teaspoon extra virgin olive oil, divided
• 1 garlic clove, halved
• 5 plum tomatoes, thinly sliced (about 3/4 pound)
• 1 cup shredded fresh mozzarella cheese
• 1 teaspoon balsamic vinegar
• 1/2 cup thinly sliced fresh basil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Recipe

• 1 preheat oven to 400°f.
• 2 unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13x11-inch rectangle. bake at 400°f for 8 minutes. remove crust from oven, and brush with 1/2 teaspoon oil. rub crust with cut sides of garlic.
• 3 arrange tomato slices on crust, leaving 1/2-inch border; sprinle evenly with cheese. bake at 400°f for 12 minutes or until cheese melts and crust is golden.
• 4 combine 1/2 teaspoon oil and vinegar, stirring with a whisk.
• 5 sprinkle pizza evenly with sliced basil, salt, and pepper. drizzle the vinegar mixture evenly over the pizza. cut pizza into 8 pieces.

Salsa Fresca

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 4 medium ripe tomatoes, cored,seeded and finely diced
• 1/4 red onion, minced
• 2 jalapeno chiles, stemmed,seeded if desired,and minced
• 1 bunch cilantro, leaves only,chopped
• 2 tablespoons freshly squeezed lime juice
• 3/4 teaspoon salt substitute
• 1 pinch fresh ground black pepper

Recipe

• 1 combine all of the ingredients in a mixing bowl.
• 2 stir and toss well, and serve.
• 3 store in a covered container in the refrigerator.

Mashed Sweet Potatoes With Pecans

Total Time: 480 hrs 10 mins Preparation Time: 10 mins Cook Time: 480 hrs

Ingredients

• Servings: 2
• 1/2 lb sweet potato
• 2 tablespoons low-fat buttermilk
• 1/4 tablespoon margarine (no trans fats)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 pinch nutmeg (fresh grated)
• 1/8 teaspoon allspice
• 2 tablespoons chopped pecans, toasted

Recipe

• 1 preheat oven to 350 degrees.
• 2 peel potatoes and chop into medium-sized chunks.
• 3 cover with water in a large pot and boil until pieces are easily pierced with a fork.
• 4 while sweet potatoes cook, spread the pecans on a cookie sheet and place in oven to toast.
• 5 when potatoes are done, drain and add buttermilk, margarine, and spices and mash together.
• 6 use your blender or immersion blender to whip them smooth.
• 7 spray your serving dish lightly with pam and put the potatoes in it.
• 8 top with the toasted pecans.

Sichuan Style Salt Baked Chicken

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 3 lbs whole chickens
• 1/4 cup shaoxing wine
• 1 tablespoon ginger, minced
• 3 green onions, chopped
• 4 lbs kosher salt
• 1 teaspoon five-spice powder
• 2 teaspoons szechuan peppercorns
• 1 large piece cheesecloth
• 1 tablespoon hot water
• 1 tablespoon chinese chili sauce
• 1 teaspoon unseasoned rice vinegar
• 1/2 teaspoon sugar
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons garlic, minced
• 1 tablespoon sugar
• 1 tablespoon fresh ginger, minced
• 2 tablespoons peanut oil
• 1/4 teaspoon kosher salt

Recipe

• 1 rinse the chicken under cool water, cut away any fat around the cavity opening, and place the chicken in a large bowl. in a small bowl, combine the rice wine, ginger, and green onions.
• 2 brush the outside of the chicken with the wine mixture and place the remaining contents of the small bowl in the chicken cavity. put the chicken in a cool place and let marinate for 2 hours.
• 3 preheat the oven to 400 degrees f. spread the salt evenly in a dutch oven that is slightly larger that the chicken and bake for 10 minutes. remove the salt from the oven but leave the oven on.
• 4 place the chicken on a dry surface and rub the spice mixture all over the chicken. wrap the chicken in cheesecloth.
• 5 carefully pour all but 1 inch of the salt (about 6 cups) into a heatproof bowl. set the chicken in the pot, breast up, and cover completely with the reserved hot salt. make sure the chicken is completely covered with a layer of salt. bake covered for 1 hour.
• 6 remove the chicken from the oven and let rest for 30 minutes. while chicken is resting, make the sauces. when chicken is done resting, discard the salt, unwrap and use a cleaver to chop the chicken into chopstick-friendly pieces. serve with dipping sauces.
• 7 chili sauce: in a small bowl, combine the water with the chili sauce, vinegar and sugar; stir to dissolve the sugar. let stand for at least 15 minutes and stir before serving.
• 8 garlic sauce: in a small bowl, combine the vinegar, garlic and sugar; stir to dissolve the sugar. let stand for at least 15 minutes and stir before serving.
• 9 ginger sauce: put the ginger in a small heatproof bowl. heat the oil in a small saucepan until it sends up a wisp of smoke, then pour it over the ginger and stir. stir in the salt. serve warm or at room temperature.

Le Ruth's Vienne Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 4 cups cream
• 6 green onions, minced
• 4 large mushrooms, sliced
• 1/2 cup butter (no substitutions)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup wine (chardonnay or pinot grigio is wonderful, but whatever you have is fine)
• 1 egg yolk, beaten lightly

Recipe

• 1 pour cream into a saucepan, place on low heat and reduce by a third.
• 2 while the cream is reducing, melt butter in a small skillet and cook onions and mushrooms; season with salt and peppers.
• 3 cook on medium high heat for about ten minutes, stirring frequently.
• 4 add wine and reduced cream; bring to a boil.
• 5 remove from heat and allow to cool briefly.
• 6 whisk in yolk and return to the boil, stirring constantly.
• 7 remove immediately from heat and serve.

Lighter Creamy Carrots And Peas

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 lb carrot, thinly sliced
• 1/2 lb green peas, thawed
• 1 teaspoon unsalted butter
• 1 ounce fat free cream cheese, room temperature, cut up
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 place carrots in a steamer basket over boiling water.
• 2 cover saucepan and steam 4 minutes.
• 3 add peas and steam 3-4 minutes or until peas are tender.
• 4 drain and return vegetables to saucepan.
• 5 add remaining ingredients and toss.

Crock Pot Whole Herbed Chicken

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• 1 (3 lb) whole chickens
• 1 cup water
• 3 tablespoons rosemary
• 3 tablespoons sage
• 3 tablespoons thyme
• 3 tablespoons poultry seasoning
• 2 large onions, chopped
• 1 lb baby carrots
• 3 lbs new potatoes
• 4 celery ribs, chopped
• 3 garlic cloves, chopped, minced
• 1 shallot, chopped

Recipe

• 1 marinade chicken in spices and water for 24 hours if you have the time (i did, because i was dying to use my crock-pot).
• 2 add all remaining ingredients to pot.
• 3 top with whole chicken, including spice water.
• 4 *at last hour of cooking, if you have time, you'll want to add more of your favorite chicken spices such as sage, thyme, rosemary, marjoram, poultry seasoning, etc on top of the chicken. just sprinkle them on top.
• 5 cook on high for 1 hour, turn down to low for 7 hours.
• 6 or cook on low for about 8-9 hours, check for doneness after 8 hours.
• 7 can be used with chicken pieces.

Pineapple Gingerbread Squares

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1 (14 1/2 ounce) box gingerbread cake mix
• 2 (8 ounce) cans crushed pineapple in juice
• 2 (4 ounce) jars pureed carrot baby food
• 1/2 cup quick-cooking oats
• 1 large egg

Recipe

• 1 heat oven to 350°f.
• 2 add all ingredients to a 9"x13" nonstick baking pan and stir until well blended.
• 3 bake 30 minutes or until wooden tooth pick inserted in centers comes out clean.
• 4 place on cooling rack and allow to cool completely before cutting.

( Not ) Sausage, Pepper And Onion Pasta

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 large tomatoes, chopped
• 2 garlic cloves
• 1 1/2 tablespoons olive oil, divided
• 2 tablespoons flat leaf parsley
• 8 ounces dry whole wheat pasta
• 2 tablespoons kosher salt
• 1 1/2 large red bell peppers, cut into thin strips
• 1 medium sweet onion, thinly sliced
• 1/2 teaspoon paprika
• 1/2 teaspoon fennel seed
• 1/4 teaspoon mustard powder
• 1/4 teaspoon black pepper
• 1 pinch red pepper flakes
• 1/2 teaspoon lemon juice

Recipe

• 1 in a small food processor or blender, puree the tomatoes, garlic, 1/2 tbsp of the oil and parsley. set aside.
• 2 cook pasta in a large pot of boiling water with the kosher salt until al dente. drain (do not rinse!) and return to pot. keep warm.
• 3 heat remaining olive oil in a deep skillet over medium and add the bell pepper and onion.
• 4 cook until soft and golden, 7 to 8 minutes.
• 5 sprinkle in the spices, stir well and cook 1 minute longer.
• 6 add the sauteed mixture, tomato-garlic puree and lemon juice to the pasta, stir well and serve immediately.

Moldovan Eggplant With Garlic And Walnut Sauce (appetizer)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 large eggplants
• salt
• 3/4 cup olive oil (approximately)
• 3 large garlic cloves, peeled and roughly chopped
• 1 cup walnuts, fine grinded
• 2 tablespoons balsamic vinegar
• 3 tablespoons water, boiled
• parsley, chopped

Recipe

• 1 slice the unpeeled eggplant into rounds of 1/2 inch thick, and then cut each round in half crosswise.
• 2 rinse and place on paper towel to drain. sprinkle with salt and let the eggplant stand for at least 30 minutes. pat dry.
• 3 in large skillet heat 1 tablespoon of oil. place some eggplant slices in the hot oil and cook over medium-low heat, covered, until soft and lightly browned, about 2 to 3 minutes. turn the eggplant, add another tablespoon of oil to the pan, and cook, covered, for another 2 to 3 minutes.
• 4 remove the eggplant slices from the oil and drain well. repeat the process with the remaining slices, adding oil as necessary.
• 5 in a mortar with a pestle, pound 1 teaspoon salt the garlic and the nuts to make a paste. mix well the paste adding the vinegar and the water. spread the paste lightly on the cooked eggplant slices; let sit for 10 minutes. place the eggplant on a dish and serve at room temperature, garnished with chopped parsley.