Alligator Smoothie

Source: Melissa Teemont

8 loosely packed cups of baby spinach
1/4 c water
3 frozen bananas
2 1/2 c frozen fruit (peaches and pineapple or your choice)
1/4 C agave nectar or sugar

Blend until smooth

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1600 meal plan

1600 calorie meal plan

Publish at Scribd or explore others: How-to-Guides & Manu Health & Medicine plan calories

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Zonya at PBS

Just came across her site. Looks like she has some great healthy recipes posted there and I found this pdf document as well.

Fast Meals & Quick Snacks- A Cookbook for Teenagers

Publish at Scribd or explore others: How-to-Guides & Manu Recipes & Menus health diet

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Italian Vegetable Soup

Soup is a great way to boost your intake of fluid and antioxidants in one fell swoop--especially if it's low in sodium and loaded with vegetables, as this one is.
Source: Prevention

TIME: 1 hour 15 minutes
SERVINGS: 12

2 Tbsp olive oil
2 med onions, finely chopped (about 1 c)
2 med carrots, finely chopped (about 1 c)
1 rib celery, thinly sliced (about 1/2 c)
6 cloves garlic, minced (about 2 Tbsp)
3 med tomatoes (about 1 lb), finely chopped, or 1 can (14.5 oz) diced tomatoes
2 cartons (32 oz each) fat-free chicken or vegetable broth
1 Tbsp chopped fresh oregano or 1 tsp dried
1 Tbsp chopped fresh basil or 1 tsp dried
1 Tbsp chopped fresh thyme or 1 tsp dried
1/2 sm head cabbage, finely shredded (about 2 c)
1 c bulgur
1 can (16 oz) no-salt-added white beans, such as cannellini or great Northern, rinsed and drained
1 can (16 oz) no-salt-added red or black beans, rinsed and drained
1/4 c chopped fresh flat-leaf parsley

1. Heat oil in a stockpot over medium-high heat. Add onions, carrots, and celery and cook 5 minutes or until vegetables are tender, stirring occasionally. Add garlic and cook 1 minute or until golden. Do not brown.

2. Add tomatoes, broth, oregano, basil, and thyme and bring to a boil. Add cabbage and bulgur and reduce heat to a simmer. Cook 20 to 30 minutes or until bulgur is tender. Stir in beans and simmer 5 minutes longer. Season with parsley.

Nutritional info per serving 142 cal, 6 g pro, 23 g carb, 6 g fiber, 3.5 g fat, 0.5 g sat fat, 0 mg chol, 362 mg sodium

Oregano, used to flavor this soup, contains up to 20 times more antioxidant power than other herbs, according to recent studies

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Key West Chicken-Avocado Sandwiches

Whole grains, healthy proteins, and tummy-trimming MUFAs (monounsaturated fatty acids) transform your favorite sandwiches By Miriam Rubin for Prevention Magazine

TIME: 15 minutes
SERVINGS: 4

1 c mashed Florida avocado (MUFA), about 1 med
1 Tbsp freshly squeezed limejuice (about 1/2 lime)
1/2 tsp green pepper sauce (we used Tabasco), optional
1 c baby spinach
10 oz grilled or roasted chicken breast, sliced (about 2 c)
1 mango, peeled, pitted, and sliced (about 1 c)
4 sm whole grain rolls (2 oz each), split

1. Combine avocado, lime juice, and green pepper sauce, if using, in small bowl. Spread top and bottom halves of rolls with 2 tablespoons each of the avocado-lime mixture.

2. Layer 1/4 cup of the spinach, one-quarter of the chicken, and 1/4 cup of the mango on bottom halves. Top with other halves of rolls.

Nutritional Info Per Sandwich 367 cal, 29 g pro, 41 g carb, 8 g fiber, 11 g fat, 2.5 g sat fat, 60 mg chol, 355 mg sodium

Flat Belly Bonus: When buying rolls, check the calorie count (aim for 150 to 180) on the nutrition label. It's easy to overdo it on bread--even the whole wheat kind!
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Kneaders Key Lime Tarts

Source: Good Things Utah - check the site for video of these being made

Last Update: 4/02/09 4:58 pm

Prepared by Tami Vincent, Kneaders Bakery

"Let me start out by explaining the difference between Key limes and your everyday supermarket variety, the Persian lime. Key limes come from the Florida Keys, thus their name, and are smaller, more yellow and contain more seeds than the green skinned Persian limes. The bad news is they’re almost impossible to find fresh at your local market, but the good news is Persian limes work just as well in this particular recipe. "

Ingredients

½ cup fresh lime juice (3 to 4 limes)
4 teaspoons grated lime zest
4 egg yolks
1 – 14 ounce can sweetened condensed milk
8 3” tart shells
Preparation

1. It’s easiest to remove the lime zest from whole limes so start with that.

2. Cut the limes in half and squeeze out the juice being careful to not include any seeds.

3. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.

4. Beat in the milk, then juice and set aside at room temp till it thickens.

5. Preheat oven to 325 degrees.

6. Pour mixture into tart crusts, bake for 5 minutes until the center is set, but still wiggles when shaken.

7. Remove from the oven and cool to room temp.

8. Refrigerate for at least three hours until well chilled.

9. Serve with whipped cream topping and decorate with a lime wedge.

Makes 8 Tarts


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Beef Chimichangas

source: Pantry Meals

Easy Fried Burritos
2 cans roast beef with gravy
1/2 package Lawry's taco seasoning
1 (7oz) cans green chilies (or green chili salsa by Ortega, if desired)
2 to 3 tablespoons of salsa--mild or hot, you decide
2 shakes of Worcestershire sauce
8 to 10 flour tortillas (room temperature for easier folding)
Oil or shortening for frying
Mix first five ingredients together in medium saucepan. Simmer about a half hour, breaking up meat and stirring every few minutes. Place a large spoonful onto each tortilla. Fold over the bottom, then one side, then the top of the tortilla. Roll, securing with a toothpick if necessary. Fry in hot oil on all sides until crispy and golden. Drain on paper towels. Serve with salsa and sour cream, if desired.
Homemade tortillas:
2 cups all-purpose or whole wheat flour
1 teaspoon salt
1/4 cup shortening
3/4 cup hot water
Mix together flour and salt. Cut in the shortening using a pastry blender or crisscrossing two knives. Add water and mix until combined. Separate dough into ping-pong shaped balls. Roll with rolling pin in between waxed paper, or flatten between two sheets of waxed paper and two glass pie dishes. Cook over medium heat until one side begins to bubble and underside is turning the slightest gold. Turn for a few seconds to allow other side to get just slightly golden around the bubbles.Print Page

Six Can Chicken Tortilla Soup

Source: Pantry Meals

Six Can Chicken Tortilla Soup (serves 6)
1 (15 oz) can corn, drained
1 (15 oz) can black beans with liquid
1 (10 oz) can diced tomatoes with green chili peppers, drained
2 (14.5 oz) can chicken broth
1 (10 oz) can chunk chicken
Directions: Open cans and dump all ingredients into a pot. Heat until boiling. Reduce heat and simmer 5 to 10 minutes, or until everything is heated through. Enjoy!
Serving suggestions: Serve with crushed tortilla chips and shredded cheese. You could also top this with a spoonful of sour cream if desired.Print Page

Storing Cheese

I heard tonight that you can store cheese - dipped in wax-- on your pantry shelf -- okay, I was told it would last forever, but it seems it might be more like 18 months.

The basic idea is to use cheese wax (or one person used food grade paraffin) and dip 1/2 - let dry then dip the other 1/2. Do at least 3 coats.

Points to remember:
1. store in the size you will use
2. wash and reuse the wax
3. make sure every bit is covered
4. start with mild cheese as it will sharpen noticeably with age.

Here are a few links that teach about this technique:

iprepared.blogspot.com
adventures in self reliance

Or, if you find a great price, by the Tillamook already waxed cheese!

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Pantry Bag Meals

I got this idea from a soccer mom friend who got the recipes from her cousin (inlaw?).  Anyway.  She makes these bag meals by putting all the ingredients for 10 meals in a box and putting enough for 1 meal in an inexpensive gift bag.  Then when it comes meal time, you grab a bag and you are ready to go.  After dinner -- you refill the bag with more ingredients.

She has 10  each of 10 meals to make 100 meals  or about 3 months worth of dinners.  LOVE IT!  So simple and so organized!

Favorite Bagged Meals-1

Publish at Scribd or explore others: Recipes & Menus food storage

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Bajio Green Chili Chicken Quesadilla

Source: My Recipe Garden
These look to die for!

Visit her site for step by step instructions and recipe...

While you are there -- don't miss the Bajio Salad!


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Source: Good Things Utah

Roasted Pineapple

I large pineapple, peeled, cored and quarter
¼ cup butter, melted
2/3 cup packed brown sugar
Heat oven to 400 degrees. Line a baking pan/sheet with parchment paper or foil. Slice each pineapple quarter lengthwise into 4 thin strips and place on baking sheet. Drizzle with melted butter and sprinkle with brown sugar. Roast for 10 minutes. Turn over with tongs. Bake until juices are bubbling and pineapple is light gold, another 5 to 10 minutes. Set on wire rack to cool. Serve as strips or cut into chunks with vanilla ice cream.

Makes about 3 ½ cup roasted pineapplePrint Page

Roasted Vegetables with Maple and Ginger Glaze

Prepared by Heidi Diller www.Albertsons.com

Ingredients:

½ lb. carrots, peeled and cut into 2 inch chunks
½ lb. parsnips, peeled and cut into 2 inch chunks
½ lb. turnips, peeled cut into wedges
½ lb. Brussels sprouts, trimmed and halved
2- inch piece fresh ginger, peeled and cut into very thin slices
2 Tbs. butter, melted
1 tsp. grated fresh ginger
2 Tbs. pure maple syrup
Salt and pepper to taste
Heat oven to 425 degrees. Spread the vegetables and the sliced ginger in a large baking pan. Drizzle with butter and toss to evenly coat. Sprinkle with salt and pepper. Roast vegetables in oven, stirring a couple of times, until tender and browned in spots, about 30 minutes. In a small bowl, combine the maple syrup and grated ginger. Drizzle over the vegetables, toss to coat and roast for another 5 minutes. Serve warm.

Serves 4Print Page

MIMI'S CAFE Carrot Raisin Nut Loaf

Source:  MyRecipeGarden

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup brown sugar
3 eggs
1/2 cup chopped walnuts
1/2 cup diced canned pineapple, drained
1/2 cup raisins
1 cup finely shredded carrots
*
DIRECTIONS
Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again.

Grease and flour a 9-inch square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. Bake at 350 degrees F for about 30 minutes. Mini-loaves take about 20 minutes.

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Super Easy Mac N Cheese

4 Servings
Prep: 10 minutes
Bake: 350 for 40 minutes

1 can (14 1/2 oz) chicken broth
1 C + 2 T uncooked elbow mac
3/4 C evap milk
2 T butter cut up
2 tsp AP Flour
1/4 tsp salt
1/4 tsp pepper
1 1/2 c cheese

In a 8 x 10 (or similar) casserole combine all but cheese and bake (cover with foil) at 350 for 40 minutes.

Stir after 15 minutes and gain after 30 minutes (hmmm how do you do that if it only is in there 40 min?)

Stir in cheese until melted

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Homemade Flour Tortillas

source: cooking-mexican-recipes.com

2 cups of white flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
3/4 cup warm water
Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil.

Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough.

The dough will be sticky.

Kneading The Dough

Lightly flour a wooden cutting board and knead the dough.

Kneading is done by pushing the dough with the heals and palms



of both hands down onto the board. Fold the dough back onto itself, give a quarter turn and push again with the palms and heels of your hands. Just repeat the process of pressing, folding and turning for about 4 or 5 minutes. Add a dusting of flour when the dough gets sticky.

If the dough sticks to the cutting board while kneading, scrape up the dough and dust the board with a little flour and continue kneading.

Eventually the stickiness will go away and you will have a nice smooth dough.

Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.

Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape.

Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.

Let the dough rest again for 10 minutes.

Rolling The Tortillas

Preheat a skillet or cast iron pan on medium high heat. You really can't beat cast iron pans for even heat distribution and their ability to withstand high heat without warping.

Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.

It's difficult to roll out a perfectly round tortilla so if that is important to you, you can always trim the tortilla with a knife.

I like their irregular homemade looking shape. No one can mistake these for store bought, especially when you taste them.

Don't be surprised if your kids take this flour tortilla recipe to new heights by making shapes out of the dough. Their creative little minds will be making homemade star shaped quesadillas!

Cooking The Tortillas

Back to the flour tortilla recipe...

Once you have rolled out the tortilla, place it on a preheated skillet. You don't need to add any oil or butter. Cook the tortilla for about 30 seconds. You will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds.

Don't over cook it as you want the tortilla to be nice and soft.

Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.

Storing Tortillas

Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.

If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for a 10 to 15 minutes.

I don't recommend microwaving them as this tends to toughen them.

So try your hand at some homemade flour tortillas. It's really pretty easy and I think you will be delighted by the results.
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Jicama and Black Bean Salad

Make this to go with Lime Chicken Enchiladas

by Lindsey Johnson

1 small jicama, peeled and cut into 1/4" dice
1 (15 oz.) can black beans, drained and rinsed well
1 red bell pepper, cut into 1/4" dice
1 cup yellow corn
4-5 green onions, sliced, white and tender green parts only
Juice of 1 lime
1-2 tsp. grapeseed or other flavorless oil (like canola)
coarse salt and black pepper, to taste
pinch of chili powder
1 Tbsp. chopped fresh cilantro

Combine the jicama, black beans, red pepper, corn and green onions in a bowl. In a separate bowl, whisk together lime juice, oil, salt, pepper, and chili powder. Pour over the veggies and stir to coat. Just before serving, add the cilantro.

Makes 4-6 servings as a side dish.

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Honey Lime Chicken Enchiladas

I really don't know who to give credit to for this recipe -- I think it has been passed through the blogs.  But, I'll post the link to phemomenon because I saw her make it on Good Things Utah today and I think she got the best reaction from the host that I've seen yet.  Must be good!  (From Brittany at The Sisters' Cafe via Melanie at My Kitchen Cafe)

To complete the meal, serve with Black Bean Jicama Salad and Lime Sorbet.

6 tablespoons honey
5 tablespoons lime juice (approx. 1 large lime)
1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 3 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (I used 2 large chicken breasts)
8-10 flour tortillas (I made 12 smaller ones)
1 pound monterey jack cheese, shredded (I used cheddar and monterey jack)
16 ounces green enchilada sauce
1 cup heavy cream (I only used about 1/2 cup)

Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Serve with sour cream, rice and black beans.

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Festive Fusilli

From Good Housekeeping

This holiday-hued pasta dish delivers cancer-fighting lycopene in the tomatoes, roasted for extra benefit and sweetness. Broccoli adds a dose of heart-healthy fiber and vitamins.

INGREDIENTS
12 ounce(s) fusilli or rotini pasta
1 bag(s) (12 ounces) broccoli florets
1 pint(s) grape tomatoes
2 large garlic cloves, peeled and smashed with side of chef's knife
1 tablespoon(s) olive oil
1/4 cup(s) grated Pecorino Romano cheese

DIRECTIONS

1. Preheat oven to 450 degrees. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain.
   
2. Meanwhile, in bowl, toss tomatoes with garlic, oil, and 1/4 teaspoon salt. Spread tomato mixture in 15 1/2" by 10 1/2" jelly-roll pan, and roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.
   
3. Reserve 1/2 cup pasta cooking water; drain pasta and broccoli. Add reserved pasta cooking water to jelly-roll pan, stirring to scrape up any browned bits. Return pasta and broccoli to saucepot; stir in tomato mixture, Romano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
   

COOKING INFO
Serves 4
Total time 30 minutes
Oven Temp 450

NUTRITIONAL INFORMATION (per serving):  Calories 410, Total Fat 7g, Saturated Fat 2g, Cholesterol 5mg, Sodium 650mg, Total Carbohydrate 73g, Dietary Fiber 6g, Sugars --
Protein 16g, Calcium --

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WW Texas Beef Stew

Weight Watcher Magazine's version of the popular comfort dish!!

(image is generic -- but I had to have a picture!)

2¼ hours | 15 min prep

SERVES 4

1 lb lean boneless bottom round roast, trimmed & cut into 1 1/2 inch chunks
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 large white onions, chopped
4 large carrots, cut into 1 inch pieces
3 garlic cloves, chopped
1/2 jalapeno, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 (28 ounce) can diced tomatoes
1 bay leaf
2 ears corn
1/4 cup fresh cilantro, chopped
1 tablespoon red wine vinegar

1. Sprinkle the beef with the salt & pepper. Spray a dutch oven with Pam. Sear the beef, in batches, over med-hi heat until browned, about 3 minutes. Transfer each batch to a plate.
   
2. Add the next 6 ingredients and cook until golden. Stir in the beef, tomatoes, and bay leaf. Bring to a boil. Simmer, covered, until beef is tender, approximately 1 1/2 hours.
   
3. Cut 1 ear of corn crosswise into 1 inch pieces. Remove the kernels form the remaining cob. Add all the corn to the stew and cook 10 minutes. Stir in the cilantro and vinegar. Discard the bay leaf.
   

Per serving:  (2 1/2c):  347 cal, 6 g fat, 37 g carb, 8 g fib, 39 g protein, 

Points:  7

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Chipotle Mashed Potatoes

From the January/February 2008 issue of Weight Watchers Magazine, Chipotle Mashed Potatoes:

1 lb. red potatoes, scrubbed and cut into two-inch chunks
1/2 cup low-fat buttermilk
1/2 teaspoon chopped canned chipotles in adobo
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Bring the potatoes and cold, salted water to boil. Reduce heat and simmer until potatoes are fork-tender, about 10 minutes. Drain well.

Combine buttermilk, chipotle, salt and pepper, stirring until blended. Set aside.

Return potatoes to saucepan. Cook over low heat, stirring constantly until all liquid has evaporated. Remove from heat and slowly add the buttermilk mixture while mashing.

A 2/3 cup serving is just 1 point -- 98 calories, 1 grams of fat, 3 grams of fiber -- according to the recipe.


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Glazed Apple Strudel

Enjoy this delictable German favorite made delicious with fresh fruit and berries. A true fall favorite!
(from Weight Watchers Magazine, 9/07)

Preparation Time: 10 mins.
Cooking Time: 45 mins.
Serves: 4

Ingredients
1 Granny Smith or Winesap apple peeled & thinly sliced
1 Golden Delicious or Fuji apple peeled & thinly sliced
3 tbsp. granulated sugar
3 tbsp. dried cranberries or raisins
2 tbsp. all-purpose flour
1 tbsp. grated lemon zest
1 tbsp. fresh lemon juice
3/4 tsp. cinnamon
1/8 tsp. salt
6 9 x 14 inch.sheets of phyllo thawed according to package directions
6 tbsp. confectioners sugar
2 tsp. apple cider

Directions
1. Preheat the oven to 350 degree. Spray a large baking sheet with nonstick spray.
2. To prepare the filling, combine the apples, granulated sugar, cranberries or raisins, flour, lemon zest, lemon juice, cinnamon and salt in a large bowl.
3. As you work, keep the phyllo covered in plastic wrap to prevent it from drying out. Lay 1 sheet on a work surface lightly spray with nonstick spray. Repeat, layering the remaining 5 sheets and spraying each one lightly with non-stick spray. Spoon the filling in a 3-inch-wide band evenly across the long side of the phyllo near you, leaving a 2-inch boarder on each short side. Fold the short sides over the filling and gently roll up the enclose the filling.
4. Place the strudel, seam side down, on the baking sheet. Lightly spray with nonstick spray and with a sharp knife lightly score the top of the strudel diagonally to indicate 4 portions, being careful not to cut all the way through. Bake the strudel until golden brown about 45 minutes. Let cool on the baking sheet 15 minutes.
5. Meanwhile, to make the glaze, combine the confectioners' sugar and cider in a small bowl beat with a whisk until smooth. Drizzle over the strudel slice and serve warm.

Per serving: (1/4th of strudel): 201 cal, 1 g fat, 48 g carb, 2 g fib, 2 g prot,
POINTS: 4

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Whole Wheat Penne Genovese
From Good Housekeeping

An onion-flecked white bean sauté adds heft to this fresh and healthy pesto pasta dish, making it light yet satisfying.

INGREDIENTS
12 ounce(s) whole wheat penne or rotini
1 1/2 cup(s) packed fresh basil leaves
1 clove(s) garlic
3 tablespoon(s) water
3 tablespoon(s) extra virgin olive oil
Salt and pepper
1/2 cup(s) freshly grated Parmesan cheese
1 small onion (4-6 ounces), chopped
1 can(s) (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
1 pint(s) grape tomatoes (red, yellow, and orange mix if available), each cut into quarters

DIRECTIONS

• Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
  
• Meanwhile, make pesto: In food processor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add Parmesan; pulse to combine. Set aside.
  
• In 12-inch skillet, heat remaining 1 tablespoon oil on medium until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in white beans, and cook 5 minutes longer, stirring occasionally.
  
• Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water. Toss to coat.
  

Serves 6
Total time 30 minutes

NUTRITIONAL INFORMATION (per serving)
Calories 375, Total Fat 10g, Saturated Fat 2g, Cholesterol 5mg, Sodium 435mg, Total Carbohydrate 59g, Dietary Fiber 9g, Sugars --, Protein 15g, Calcium --


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Delicious & Beautiful Sugar Cookies

Perfect Homemade Sugar Cookies
Studio 5, January 27th, 2009 @ 7:30am
Glossy Frosting
1/4 c. butter or margarine
4 c. pwd. sugar
2 egg whites*
1 tsp vanilla
1-2 tsp milkdash salt
1 capful almond flavoring

Beat together. Color as needed.

*2 tsp. meringue powder and 2 tbsp. water = 1 egg white.

Traditional Butter Sugar Cookie
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside.
Place butter and sugar in large bowl of electric mixer and beat until light in color.
Add egg and milk and beat to combine. On low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
Wrap in waxed paper, and refrigerate for 2 hours.
Sprinkle work surface with powdered sugar, and roll out dough to 1/4-inch thick.
Cut into desired shape using cookie cutters.
Place cookies on baking sheet greased with butter or parchment paper.
Bake about 9 minutes or until cookies are just beginning to turn light brown around the edges.
Let sit on baking sheet for 2 minutes and then move to a cooling rack.

Sour Cream Sugar Cookies
½ cup Butter
1 cup Sugar
1 egg
1 tsp. Vanilla extract
½ cup Sour cream
2 2/3 cups Flour
1 tsp. Baking powder
½ tsp Baking soda
½ tsp Salt

Cream together butter and sugar until light and fluffy; about 3 minutes. Add Egg and vanilla and mix well. Add baking powder, soda and salt, mix well. Alternate adding flour and sour cream until well blended. Wrap dough in wax paper and refrigerate for 2 hours.

Sprinkle work surface with powdered sugar, and roll out dough to 1/4-inch thick. Cut into desired shape using cookie cutters. Place cookies on baking sheet greased with butter or parchment paper. Bake 8- 10 minutes. Do not allow cookies to brown. Let sit on baking sheet for 2 minutes and then move to a cooling rack.


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Oprah's Favorite Turkey Meatballs

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Recipe courtesy of Paulina, Oprah's house manager

If Oprah's craving a healthy, protein-packed meal, she requests these turkey meatballs, which can be served with the tomato sauce of your choice.

Ingredients:Makes 15–20 meatballs

2 pounds ground turkey
1 medium onion , chopped
1/2 red pepper , chopped
1/2 green pepper , chopped
3 cloves garlic , chopped
2 eggs
1 Tbsp. bread crumbs
1 tsp. salt
1 tsp. ground pepper
Olive oil or vegetable oil
Heat oil in large skillet (use enough oil to cover just the bottom of skillet). Add onion and stir briefly, until it's almost yellow. Add red pepper, green pepper and fry for 2 minutes. Add garlic and stir for 2 minutes, then remove from stove to cool. Let cool for 10 minutes.

Place flour on a large plate (for ease in creating the balls). With a wooden spoon, mix together turkey, eggs, parsley, salt, pepper and bread crumbs. Form a tablespoon size of the turkey mixture in the shape of ball. Place each meatball in skillet and fry until slightly brown. Slightly press the center of each meatball to make sure the center cooks.

Arrange on serving platter. Sprinkle ground pepper over top of each.

Oprah's Green Drink

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Oprah's Green Drink
Recipe courtesy of Oprah

When Oprah wants to start her morning with a boost of vitamins, she blends this healthy breakfast beverage.

Ingredients:Makes 2 to 2 1/2 glasses

3 stalks celery
2 cucumbers
1 apple
1 chunk fresh ginger
1 cup fresh spinach
Combine all ingredients in a juicer and blend until smooth.

Beef Fajitas

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From: The Sisters Dish

Beef Fajitas
Ingredients:
2 lb. skirt steak
marinade(below)
2 bell peppers, sliced
1 onion, sliced
tortillas
Directions: Marinade beef for at least 4 hours. Grill or broil until cooked through. Saute peppers and onions in oil. Add a little of the reserved marinade to the vegetables and cook until heated through. Slice steak and add to the vegetables. Serve in warm tortillas with cheese, cilantro, salsa, sour cream and a squeeze of lime juice.

Marinade

Ingredients:

4-5 garlic cloves, crushed
1/4 cup freshly squeezed lime juice
2 t salt
1 T chili powder
1/2 t red pepper flakes
1/2 cup balsamic vinegar
2 T dark soy sauce
1/4 cup cilantro, chopped roughly
Directions: Mix everything above together. Let beef marinade in the refrigerator for at least 4 hours and chicken for at least 2 hours. Then grill over charcoal for best results but it is also good in the broiler.

Crockpot Roast and Sweet Carrots

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From: The Sisters Dish

Crock pot Roast

Ingredients:

5 lb. boneless rump roast (pretty much any cut of meat will work)
1 T garlic powder
1/2 t seasoned salt
1/2 t cayenne pepper
1/2 t oregano
1 onion, chopped
1 envelope dry onion soup mix
2 cups beef broth
Directions: Put everything together in the crock pot. Cook on low for 8-10 hours or high for 4-6 hours.

To make gravy: Melt 2 tablespoons butter in a medium saucepan. Mix in 2 tablespoons flour. Whisk in 2 cups of the liquid from the roast. Cook until it thickens to desired consistency.

This is also great for French dip sandwiches. Shred your meat, place in on bread of your choice and dip in the juice. We like to butter crusty rolls, sprinkle on some parmesan cheese and place under the broiler for a couple of minutes(until the cheese melts) before we put our meat on them and then dip. YUM!!

Sweet Carrots

Ingredients:

1 pound carrots, peeled and sliced
1 cup chicken broth
1 T butter
1 T sugar
salt and pepper to taste
Directions: Place everything together in a small saucepan. Bring to boil and cook until carrots are tender.

Crash Hot Potatoes

Find complete instructions at Pioneer Woman Cooks -- but basically this is really simple...

1. boil red potatoes until fork tender

2. place cooked potatoes on olive oiled cookie sheet -- giving space around each potato

3. flatten twice with a potato masher - turning the masher a different direction the second time.

4. 'baste' potato with olive oil

5. sprinkle generously with kosher salt and pepper

6. top with chopped fresh herbs of your choice, rosemary, thyme, basil, etc.

7. bake in a hot oven 450 degrees for 20-25 minutes or until crispy and golden

Complete the menu:  wedge of iceberg lettuce & steak

(serve leftovers, if there are any with scrambled eggs the next morning!)
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One-Pan Taco Beef and Noodle Skillet

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From Kraft Foods

Prep Time:  10 min Total Time:30 minMakes:
4 servings, 1-3/4 cups each

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 cups water
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 large tomato, chopped
1 cup shredded lettuce
1 cup tortilla chips, broken up
 
BROWN meat in large nonstick skillet on medium-high heat; drain. Add seasoning mix, water and Macaroni; mix lightly. Bring to boil. Reduce heat to medium-low; cover. Simmer 7 min. or until noodles are tender and liquid is almost completely absorbed.

STIR in sour cream and Cheese Sauce Mix until well blended.

TOP with tomatoes, lettuce and tortilla chips.

Kraft Kitchens Tips
Healthy LivingTrim 50 calories and 6 grams of fat per serving by preparing as directed with extra lean ground beef, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and baked tortilla chips.Jazz It UpFor spicier flavor, stir in desired amount of hot sauce or ground red pepper along with the sour cream and Cheese Sauce Mix.
(89)


Nutrition Infomation
Calories 480 Total fat 17 g Saturated fat 7 g Cholesterol 90 mg Sodium 1110 mg Carbohydrate 48 g Dietary fiber 3 g Sugars 8 g Protein 32 g Vitamin A 20 %DV Vitamin C 10 %DV Calcium 25 %DV Iron 25 %DV

Butter Crunch Lemon-Cheese Bars

I Love Lemon Bars....and these are by Cooking Light! I'm linking back to a blog that has a mix between CL and an original author's recipes. The recipe below is the mix -- but you can get to the other recipes from there.

Crust:
1/3 cup unsalted butter, softened, do not use tub style
1/4 cup dark brown sugar
¼ teaspoon salt
¼ teaspoon ground mace or nutmeg
1 cup all purpose flour

Filling:
1 cup lowfat cottage cheese, CL uses 1%
1 cup granulated sugar
2 tablespoons all purpose flour
1 tablespoon grated lemon rind
3 1/2 tablespoons fresh lemon juice
1/4 teaspoon baking powder
1 large egg
1 large egg white

Preheat oven to 350°. Coat an 8 inch square pan with cooking spray.

To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Press crust into prepared pan and bake at 350° for 20 minutes.

To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350° for 25 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.

Yield: 8 servings (serving size: 1 bar)


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Amazing Lemon Creme Pie Filling

1 cup water
dash of salt
1/2 cup water
1/3 cup wheat flour
1/3 cup dry milk powder
2/3 cup sugar
1/2 cup water
1 Tsp knox gelatin (1/3 envelope)
1 pack lemonade kool-aid (without sugar)

Bring the cup of water and salt to a boil . Make a paste with 1/2 water and flour. Slowly pour mixture into boiling water, stirring constantly. Let cook on low heat for 7-8 minutes, stirring frequently. Remove from heat. In a small mixing bowl combine dry milk powder, sugar, and 1/2 cup cold water. Set aside. Soften gelatin in water, put on low heat and stir until dissolved. Add gelatin to milk mixture and stir until thoroughly mixed. To this add Kool-aid. Mix until dissolved. Combine with cooked wheat and mix well. Pour into 8 inch Crunchy Wheat pie crust and serve with whipped topping

Egg Substitute

1 tsp unflavored gelatin

3 T cold water

2 T + 1 tsp boiling water

combine -- equals 1 egg

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California Pizza Kitchen - pizza crush

From CPK Family Cookbook

Best if prepared the day before...

Mix
1 t yeast
1 c + 1 T warm water
1 1/2 c flour
2 t sugar
1 t kosher salt
1 T olive oil

1. Put in oiled bowl to rise 1 - 2 hours
2. Refridgerate over night
3. 2 hours before remove from fridge
4. roll out in ball rise to double 2 hours

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California Pizza Kitchen - Marinara Sauce

from California Pizza Kitchen Family Cookbook

Saute 1 min:
1 T olive oil
2 t minced garlic

Add and simmer 10 min:
2 lg roma tomato (1/2 lb)
1/2 t oregano (1 t fresh)
1/2 t basil (1 t fresh)
1/2 t kosher salt
pinch black pepper

Then add
1 T tomato paste

Cool before using.

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Tex-Mex Mac N Cheese

1/2 lb mild cheese - longhorn
4 oz diced green chiles
2 c elbow macaroni
2 t unsalted butter
3 T flour
1 t dry mustard
1/2 t salt
2 C milk
1 t worcestershire
sm bunch scallions
1 T olive oil
1 t chili powder
8 oz tomato sauce
3 1/2 oz olives

Preheat oven to 375 degrees. Drain rinse and dry chiles (?). Cook macaroni. Melt Butter and add flour, mustard and salt. Remove from heat and gradually add milk. Return to heat and gradually cook 2-3 minutes until thick. Simmer 1 min. Remove from heat and add cheese, chiles and worcestershire sauce. Toss with Mac. Bake 25-30 min.

Meanwhile chop scallions (1/4 c) and saute in oil and chili powder. Stir in tomato sauce, simmer 10 min. Drain and slice olives.

Remove mac and cheese from oven, spoon over sauce and to with cheese and scallions, olives.
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Lion House Wheat Bread & Tips

Whole Wheat Bread
Ingredients:
1 package (1 T.) dry yeast
3 cups lukewarm water
1 cup oatmeal
1/4 cup molasses
6 T. nonfat dry milk
6 T. shortening, softened
5 1/2 cups whole wheat flour
1 1/2 T. salt
2 cups white flour
Method:

Instructions for Mixing with Electric Mixer
Soften yeast in 3 cups lukewarm water in large mixing bowl. Add remaining ingredients and beat until dough forms a ball and leaves sides of bowl (part of flour may need to be mixed in by hand). Remove beaters, cover bowl, and let dough rise for 1 hour in warm place away from drafts. Mix down and mold into 2 loaves. Place in greased loaf pans and let rise until about double in size. Bake at 350 degrees for 30 minutes or until a deep golden brown. Makes 2 loaves.

Instructions for Hand Mixing
Dissolve yeast in 1/4 cup lukewarm water. Combine remaining 2 1/4 cups water, oatmeal, molasses and nonfat dry milk, add half the white flour and half the whole wheat flour, one cup at a time, beating well after each addition. Add yeast, remaining flour,shortening, and salt. Mix well, knead until dough is smooth and elastic. Place in covered bowl in warm place until double in size. Knead 1 minute to force out air bubbles. Mold into two loaves. Place in 2 well-greased loaf pans. Cover and let rise until double in size. Bake at 350 degrees for 30 minutes. Remove from pans to cool. Brush tops of loaves with butter.



Home Made Bread Tips

1. Never let your baking become monotonous. Try a new recipe. Make different sized and shaped loaves and rolls.

2. If your kitchen is cool, set the bowl of dough on a heavy plate over a bowl of warm water. Never let the outside of the dough bowl become more than comfortably warm to the hand.

3. A poor job of kneading the dough before the first rising period cannot be remedied.

4. Never add all the flour the recipe calls for to the dough while it is in the bowl. Save ½ -2 cups of flour, depending on the size of the recipe, to use while kneading the dough on the pastry board.

5. Bread making is a skill and its results depend on the cook's deftness in mixing, kneading, letting rise and baking.

6. Bread is economical because it gives a high return in food value for what it costs.

7. When bread is doubled in bulk and ready to bake a slight indentation made with the finger will remain.

8. When making wheat bread add 1/8-1/4 teaspoon ginger. It is a yeast improver. (You get more volume from the yeast)

9. When freezing unbaked bread or rolls add 1/3 or ½ more yeast than the recipe calls for. It will hold in the freezer for 2 weeks.

10. When freezing unbaked bread or rolls always shape the dough and put directly in the freezer. Do not allow to rise after it is shaped.

11. Bake large batches of bread. Allow to cool completely then slice (an electric knife works best). Place in plastic bags, gently squeeze the excess air out, twist-tie the bag closed and freeze. It's ready to use anytime.

FLOUR: The amount of flour needed in each recipe will vary because of its humidity. The quantity mentioned in the recipe is only approximate. The main difference between flours is their protein content.

LIQUID: It is necessary to produce a creamy texture. Milk, water, or potato water may be used. Water is the only liquid in many fine breads such as French and Italian. Bread made with milk is more nutritious, has a browner crust, and will keep longer. Potato water makes a slightly larger loaf, coarser bread. Skim milk powder may be used in place of regular milk to provide more nutrition and convenience.

SUGAR: helps brown the crust and also helps the yeast to work properly. Try granulated, light brown, dark brown or raw sugar interchangeably. Honey and molasses will add moisture and flavor to your bread.

SALT: Salt gives flavor and stabilizes the fermentation. The usual proportion is 1 teaspoon to each 2 cups of flour. Salt retards the growth of yeast. Shortening: Butter, margarine, shortening, vegetable oil, bacon fat or lard may be used. Butter makes bread tender and gives it a nice flavor.

EGGS: Eggs add flavor, color, and delicacy to yeast doughs. Egg yolks make the finest dough for sweet breads and coffee cakes, but in recipes calling for egg yolks alone, the whole egg can be substituted. Simply use 1 whole egg for each 2 yolks called for. The opposite also holds true. Simply add 2 egg yolks for each 1 egg called for.

BAKING: Bread, when baked and done will be an even rich brown. However, if you are not sure, turn the loaf out of the pan onto a breadboard. Tap the bottom of the loaf lightly with a knuckle. If the bread is done, there will be a distinctly hollow sound. If you do not hear this, turn the bread back into the pan and bake a short time longer.

BE DARING add something new to the dough such as cinnamon and raisins, chocolate chips, dates, parmesan cheese and sautéed garlic and or onions, Orange or Lemon zest, your favorite herbs, ham and cheese your favorite jam or preserves. Roll the dough flat spread with peanut butter and jelly roll it up and bake it.

Bake the bread in different shapes. A loaf (there are hundreds of different size pans), use a casserole dish of any shape, empty cans, form round, square or what ever shape you can think of on a sheet. Use your imagination let it go free.

Brush with egg wash (one egg whisked with 2 tablespoons of water or milk.) Sprinkle with sesame seeds, poppy seeds, herbs, coarse ground pepper or sea salt.

Spritz water into the oven after putting your loaves in to bake for a crustier crust.

A lower (350-degree) oven will give you a thicker crust.

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Healthy Cheesecake

From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute

As we lightened up this Big Apple classic, we decided on a new motto: If we can fake cheesecake here, we can fake it anywhere. And we did, cutting nearly 200 calories, 21 grams of fat, and 141 milligrams of cholesterol, simply by using low-fat and fat-free dairy products and streamlining the crust.

INGREDIENTS conv. chart U.S. Metric
3/4 cup(s) graham cracker crumbs
2 tablespoon(s) trans-fat free vegetable oil spread, melted
3 package(s) (8-ounce) reduced-fat cream cheese
1 cup(s) sugar
1 tablespoon(s) cornstarch
1 1/2 pint(s) fat-free sour cream
1 1/4 teaspoon(s) vanilla extract
2 large eggs
2 large egg whites

DIRECTIONS

Preheat oven to 325 degrees F. In 9-inch springform pan, stir crumbs with spread until moistened. With hand, firmly press mixture onto bottom of pan. Bake crust 15 minutes or until deep golden. Cool 5 minutes on wire rack.
Meanwhile, in large bowl, with mixer on medium speed, beat cream cheese until smooth. Combine sugar and cornstarch. Slowly beat sugar mixture into cream cheese. On low speed, beat in sour cream and vanilla. Add eggs and egg whites, 1 at a time, until blended.
Pour batter over crust in pan. Bake cheesecake 1 hour. Edge will be set, but center will still jiggle. Turn oven off; let cheesecake remain in oven 1 hour. Transfer to wire rack. Run thin knife around edge of cheesecake to prevent cracking during cooling. Cool in pan, about 2 hours. Cover and refrigerate 4 hours or overnight. Remove side of pan to serve.

Calories 255
Total Fat 13g
Saturated Fat 7g
Cholesterol 59mg
Sodium 250mg
Total Carbohydrate 26g
Dietary Fiber --
Sugars --
Protein 8g
Calcium -
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The-Best-for-Last Chocolate Mousse

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Time: 10 minutes
MUFA: Chocolate

12 ounces soft silken tofu, drained
2 teaspoons vanilla extract
1/8 teaspoon almond extract
1 cup semisweet chocolate chips, melted
1/2 cup fat-free Greek-style yogurt

Place the tofu, vanilla extract, and almond extract in a food processor and blend until smooth. Add the chocolate and blend for 1 minute. Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated. Pour into a large bowl.

Fold in the yogurt just until blended. Refrigerate until ready to serve.

Note: For chocolate semifreddo, place the mixture in a 9-inch loaf pan lined with foil. Cover and freeze for 3 to 4 hours or until just set. Serve immediately.

For each of four servings: 350 cal., 11 g protein, 40 g carb., 18 g fat, 10 g sat. fat, 0 mg chol, 15 mg sodium, 4 g fiber. To make a "Flat Belly Diet" meal, serve with 1/2 cup fresh raspberries (30 calories).

Bobby's Goulash

Prep Time:5 minInactive Prep Time:30 minCook Time:40 min
Level: Easy
Serves: 6 servings

2 pounds lean ground beef
1 pound ground turkey
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni

In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.Print Page

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A few sites that have ideas I thought my family would try:
HeavenlyHomemakers

Tortellini Soup

Resource: Our Vest Life (get step by step, with pictures)

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Belgium Brownies

Resource: Our Vested Life (get step by step, with pictures)

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Best Limeade

Resource: Our Vested Life (get step by step, with pictures)
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The Best Pizza Sauce

Resource: Our Vested Life (get step by step, with pictures)

What You'll Need:

1 can 6oz. tomato paste
6 oz. warm water (just use the tomato paste can)
2 TBSP honey
1/2 tsp crushed garlic (or 1 tsp of minced garlic)
1/3 cup freshly grated parmesan cheese
3/4 tsp. onion powder
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. marjoram
1/4 tsp. salt
pepper to taste

1. combine the tomato paste and warm water until the consistancy of tomato sauce
2. add all other ingredients and stir well so the cheese isn't in clumps
3. let sit for at least 30 min. so the flavors can develop

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Apple Butter Pork Loin Roast

Resource: Our Vested Life (get step by step, with pictures)


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Parmesan Chicken

Resource: Our Vested Life (get step by step, with pictures)

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Roasted Vegetable Pasta

Resource:  Our Vested Life  (get step by step, with pictures)

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Whipped Sweet Potatoes

Resource:  Our Vested Life -- her posts are so fun, you gotta get the recipe there!

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Sugar Pecan Rolls

Resource:  The Vest Life

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