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Sunday, May 29, 2011

Corn Bread

By: Cooking Light
2 tblsp Canola Oil
2 C. Yellow Cornmeal
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 3/4 C. fat-free buttermilk
1/8 tsp black pepper
1 large egg lightly beaten
Preheat oven at 450 degrees
Pour oil into a 9 inch cast-iron skillet. Place skillet in oven for 10 minutes.
Combine the cornmeal, salt, baking powder, and baking soda in a large bowl.  Combine buttermilk, pepper and egg, stirring just until moist.  Remove pan from oven.  Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine.  Pour the batter into pan, spreading evenly.  Bake at 450 degrees for 15 minutes or until a wooden pick inserted into center comes out clean. let stand 5 minutes before serving.

Mini Fritatas with Ham and Cheese

By: My Recipes

Cooking Spray
1/2 C finely chopped onion
2/3 C. chopped reduced-fat ham (about 2 ounces)
1/3 C. shredded reduced-fat extra sharp cheddar cheese
2 tblsp chopped fresh chives
1/8 dried thyme
1/8 tsp black pepper
4 large egg whites
1 large egg
Preheat oven to 350 degrees F.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.  Add onion, saute 2 minutes or until crisp and tender.  Add ham; saute 3 minutes.  remove from heat ; cool 5 minutes.  Combine remaining ingredients in a large bowl; stir with a whisk.  Add ham mixture, stirring with a whisk. spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350 for 20 minutes or until set. 
Calories: 39; Cals from Fat: 30%; Fat: 1.3g; Sat Fat: .5g; Monosatfat: .2g; Poly: .1g; Protein: 4.4g; Carbs: 2.3g; Fiber: .4g; Cholesterol: 32mg; Iron: .2mg; Sodium: 121mg; Calcium: 80mg.

French Market Soup (aka The Mean Bean Soup)

By: Barb Ely 
2 cups French Market Soup Mix (13 Bean Mix)
2 quarts water
1 ham hock
1 ¼ tsp salt
¼ tsp pepper
1 (16 oz.) can whole tomatoes, undrained and coarsely chopped
1 large onion, chopped
1 clove garlic, minced
1 chili pepper, coarsely chopped ( I’ve never used this)
¼ C lemon juice
Sort and wash 2 C bean mix; place in a Dutch oven. Cover with water 2 inches above beans, and soak overnight. Drain beans; add 2 quarts water and next 3 ingredients. Cover and bring to a boil; reduce heat, and simmer 1 ½ hours or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Remove ham hock from soup. Remove meat from bone, chop meat, and return to soup. Yield: 2 ½ quarts. 

Chicken Enchiladas

 By: Cooking Light

2 tblsp olive oil, divided
4 (8 oz) chicken breasts-tenders
1/4 C. 1/3 less-fat- cream cheese softened
2 tblsp chopped cilantro
1/4 tsp salt
1/4 tsp black pepper
2 C. chopped onion
3 garlic cloves, minced
1 teasp chili powder
1/2 tsp ground red pepper
1/4 tsp ground cumin
1 C. fat-free less-sodium chicken broth
3/4 C. water
1 can diced tomatoes
9 corn tortillas, divided
Cooking Spray
1/4 C cheddar Cheese
2 green onions
Preheat oven 375 degrees.  Heat 1 tblsp oil in a large ovenproof skillet over medium-high heat.  Add chicken to pan; saute 6 minutes on each side.  Place skillet in oven; bake at 375 degrees for 10 minutes or until well done.  Remove chicken from pan ;let stand 15 minutes.  Remove meat from bones; shred.  discard bones.  Place chicken in a medium bowl; stir in cream cheese, 2 tblsp cilantro, 1/4 tsp salt and 1/4 tsp black pepper. 
Heat a medium saucepan over medium-high heat.  Add remaining 1 tblsp oil to pan, and swirl to coat.  Add onion, and saute for 5 minutes or until tender, stirring occasionally. Add garlic saute for 30 seconds, stirring constantly.  remove 3 tblsp onion mixture; add to chicken.  Add chili powder, red pepper, and cumin to remaining onion mixture in pan; saute 30 seconds, stirring constantly. Stir in chicken broth, 3/4 C. water and tomatoes; bring to a boil.  Tear 1 tortilla into small pieces; add to tomato mixture.  Reduce heat to medium, and simmer 30 minutes, stirring occasionally.  Remove from heat; let stand 10 minutes.  Carefully pour tomato mixture into blender, and process until smooth.  
Spread 1/2 C. tomato mixture in the bottom of an 11 x 7 in ch glass or ceramic baking dish lightly coated with cooking spray.  Warm remaining 8 tortillas according to package directions.  Spoon about 1/4 C chicken mixture down center or each tortilla; roll up.  Pour remaining tomato mixture over filled tortillas.  Sprinkle filled tortillas with cheddar cheese.  
Bake at 375 degrees for 25 minutes or until bubbly and lightly browned.  Sprinkle with green onion.  
Yield: 4 servings (serving size 2 enchiladas) 
Calories: 496; Fat 23.4g; Protein: 30.9; Carbs 42g; Fiber: 6.4g; Chol: 99mg; Iron: 2.8;  Sodium: 711mg;  Calc: 221mg. 

Tuesday, May 24, 2011

Roman Patty Melts

By: Sutter Home Insert

2 cloves of garlic, minced
2 tblsp, chopped fresh oregano
1 tblsp. ground fennel seed
1 tblsp. sweet paprika
2 tsp salt.
3/4 tsp freshly ground black pepper
2 oz. Pecorino Romano cheese grated (I used parmesan cheese)
1/4 C. Sutter Home Zinfandel
1 tsp. Tabasco Pepper Sauce
2 lb. ground beef chuck

Make the patties, combine the garlic, oregano, fennel (omitted), paprika, salt, pepper, and cheese in a large bowl.  Add the wine, pepper, sauce and beef  Handling the eat as little as possible to avoid compacting it, mix well.  Form the mixture into 6 equal oval patties to fit the brea slices, cover, and refrigerate until ready to grill.  

Sunday, May 22, 2011

Kate Major’s Banana Bread

By: Kate Major (found in Triathlete Mag)

1/2 C. Chocolate Chips
2 C Whole Wheat Flour
1 tsp Baking Power
1 tsp Baking Soda
3 very ripe Bananas
1/2 C sugar
2 large eggs
Preheat oven to 400 degrees F.  Mix all ingredients together well.  Pour into a greased loaf pan.  Bake for 30-45 minutes.  Let it cool before serving. 

Spicy Southwestern Tabbouleh

By:  Cooking Light
3/4 C uncooked bulgur
1 1/4 C. Boiling Water
1 1/2 teasp extra-virgin olive oil
1 C. chopped fresh cilantro
1 C. vertically sliced red ionion
3/4 C. diced seeded tomato 
1/2 C sliced green onions
1/2 C. diced yellow bell pepper
1/2 C. chopped peeled avocado
1/4 C diced seeded peeled cucumber
1/4 C. extra virgin olive oil
2 tblsp fresh lemon juice
2 tblsp fresh lime juice
3/4 tsp dried oregano
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground red pepper
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp freshly ground black pepper
1/8 teasp ground allspice
1 garlic clove, minced
Dash of hot pepper sauce
Combine bulgur, 1 1/4 cups boiling water, and 1 1/2 tsp oil in a medium bowl; cover and let stand 20 minutes.  Drain bulgur through a fine sieve; place bulgur in a medium bowl.  Add cilantro and remaining ingredients; toss well.  Yeild 6 servings (serving size 3/4 cup).
Calories: 212; Fat: 13.7; Protein: 4.6g; Carb: 21.1g; Fiber: 5.4g; Chol:3mg; Iron: 1.1mg; Sodium: 224mg

Grilled Port Tacos with Summer corn and Nectarine Salsa

By. Cooking Light 
2 Tblsp. fresh lime juice, divided
1 1/2 tblsp extra virgin olive oil, divided
4 (4 oz) boneless center-cut loin pork chops
3/4 salt, divided
1/2 teasp ground cumin
1/4 teasp freshly ground black pepper
1 garlic clove, minced
Cooking Spray
1 ear shucked corn
1/4 C diced red bell pepper
1/2 C diced ripe nectarine
1/2 tsp grated lime rind
1 minced seeded jalapeno pepper
8 (6-inch) corn tortillas
1 C. Shredded Cabbage
  1. Preheat grill to medium high heat
  2. Combine 2 teasp lime juice, 1 tblsp oil, and pork in a zip-top plastic bag.  Marinate 10 minutes at room temp.  Remove pork from bag; discard marinade.  Sprinkle both sides of pork with 1/2 teasp salt, cumin, pepper, and garlic.  Place pork on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of donenesss.  Let stand 5 minutes.  Slice pork into thing strips.  
  3. Lightly coat corn with cooking spray.  Place corn on a grill rack coated with cooking spray grill 6 minutes or until lightly charred, turning occasionally.  Let corn stand 5 minutes; cut kernels from cob  combine kernels, 2 teasp juice remaining 1 1/2 teasp oil remaining 1/4 tsp salt, bell pepper and next three ingredients (through jalapeno) in a bowl; toss.
  4. Place tortillas on a grill rack coated with cooking spray, and grill for 1 minutes on each side or until lightly browned.  Toss cabbage with remaining 2 teasp of lime juice.  Place 2 tortillas on each of 4 plates and divide pork evenly among tortillas.  Top each taco with about 1 tblsp cabbage mixture and 2 tblsp salsa.  
Yield:  4 servings (2 tacos)

Boysenberry Pie

By:  Grandma Walling
3/4 C. Graham Cracker Crumbs
1 tblsp butter or margarine, melted
1 8 oz. cream Cheese softened
1/2 C. Creamed Cottage Cheese, small curd
1/2 C. Sugar
3 tblsp lemon juice
2 teasp grated lemon peel
2 eggs
 1 C dairy Sour Cream
2 tblsp Sugar
1 teasp vanilla
Boysenberry Topping:  There is no recipe for this so I improvise.  Take berries, about 2 cups, put in a sauce pan with about 1/4 C water, a tablespoon or so of cornstarch and about 1/4 C-1/3 C sugar. Simmer to blend and cook down.
  1. Mix crumbs, 1 tblsp sugar and butter. Press into bottom and sides of 9 inch pie plate.   Bake 6-8 minutes. Cool.
  2. Measure cream cheese, cottage cheese, 1/2 C. sugar, lemon juice, peel and eggs in blender on medium speed until well blended and smooth.  Pour into cooled crust.  Bake until set, about 20-25 minutes.
  3. Reduce heat to 250 degrees.  Mix sour cream, 2 tblsp sugar and vanilla.  Spread over warm cheese mix.  Bake 5 more minutes. Cool on wire rack.  Spoon topping over pie after it is all somewhat cool.  Refrigerate at least four hours.  

Roast Chicken with Balsamic Bell Peppers

 By: Cooking Light
3/4 tsp salt, divided
3/4 tsp fennel seeds, crushed (I didn’t use these because we didn’t have any)
1/2 tsp black pepper, divided
1/4 tsp garlic powder
1/4 tsp dried oregano
4 (6-ounce) skinless, boneless chicken breasts
2 tblsp olive oil, divided
Cooking Spray
2 C thinly sliced red bell pepper
1 C thinly sliced yellow bell pepper
1/2 C thinly sliced shallots (I just did a small red onion)
1 1/2 tsp chopped fresh rosemary 
1 C Fat-free, less sodium chicken broth
1 tblsp balsamic vinegar
  1. Preheat oven to 450 degrees F
  2. Heat a large skillet over medium high heat.  Combine 1/2 teap salt, fennel seeds, 1/4  teasp black pepper, garlic powder, and oregano.  Brush chicken with 1 1/2 teasp oil; sprinkle spice rub over chicken.  Add 1 1/2 teasp oil to pan.  Add chicken; cook 3 minutes or until browned.  Turn chicken over; cook 1 minute.  Arrange chicken in an 11 x 7 inch baking dish coated with cooking spray.  Bake at 450 degrees F or until done.
  3. Heat remaining olive oil over medium high heat.  Add bell peppers, shallots and rosemary; saute three minutes.  Stir in broth, scraping pan to loosen browned bits.  Reduce heat; simmer 5 minutes.  Increase heat to medium high.  Stir in vinegar, 1/4 tsp salt, and 1/4 tsp pepper, cook 3 minutes, stirring frequently.  Serve bell pepper mixture over chicken.  
Yield:  4 servings (serving size: 1 breast half and 1/2 cup bell pepper mixture.
**Works well with mashed potatoes.

Pan-Grilled Halibut with Chimichurri

By:  Cooking Light

1 1/2 tblsp chopped fresh cilantro
1 tblsp chopped fresh basil
1 tblsp finely chopped shallots
1 1/2 tblsp olive oil
1 1/2 tblsp fresh lemon juice
1/2 teasp salt, divided
1/4 freshly ground black pepper, divided
Cooking Spray
4 halibut fillets (I used salmon, works/tastes just as good!)
  1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teasp salt and 1/8 teasp pepper
  2. Heat a grill pan over medium-high heat.  Coat pan with cooking spray  Sprinkle remaining 1/4 teasp salt and 1/8 teasp pepper over fish.  Add fish to pan; cook 4 mintues on each side or until desired degree of doneness.  Serve with sauce.  
YEILD:  4 servings;  4 fillets with about 2 tblsp sauce over top.  
** Goes well with Charred Vegetable Rice

Easy Salmon Bake

By: Taste of Oregon
6-7 lb Salmon
2 lemons
salt and pepper
Garlic Salt
1/4 cup melted butter
Chopped Parsley
2 tlbsp dry sherry
Cayenne Pepper (optional) 
Place salmon skin-side down on cooking tray (I put it on tin-foil to reduce the mess!).  Squeeze juice of two lemons over fish. Sprinkle with self and pepper.  Add hint of garlic salt.  Sprinkle liberally with oregano.  Pour melted butter over all.  Sprinkle with chopped parsley.  Slowly drizzle dry sherry over top.  Bake at 350 degrees F for 1/2 hour or until fish is opaque and flakes easily.  Sprinkle with paprika, if desired, to bring back color to fish.

Garlic and Tomato Pasta

By: Ann Marie Ely
Olive Oil
2 cloves of Garlic
4 large Tomatoes
1/4 C Water
1 C Mozzarella Cheese

Pasta of choice 

Sauté garlic until slightly browned.  Add tomatoes and sauté until soft.  Boil a separate pot of water for the pasta.  Cook to your liking- tender or al dente.  Slowly add water to tomato mixture and simmer while pasta is cooking.  When pasta has been boiled, strain and add to tomato sauce.    Add basil to the mix and cook stirring slowly for 1 minute.  To finish dish top with Mozzarella Cheese.  

* To add meat to pasta, cook chicken with pepper and garlic powder.  Slice thin and mix with tomatoes and pasta.