Chocolate Brownie (black bean) Cookies

taken from elizasedibles

1 can black beans drained and rinsed well
2 T milk
1 1/2  T peanut butter
2 T olive oil
3 T whole wheat flour
1/4 c. cocoa powder
1/2 c. sugar
1 tsp baking powder
1 tsp vanilla
pinch cinnamon
pinch of salt
1/3 c. chocolate chips

Preheat oven to 375.  Blend beans, milk, pb, oil until smooth (food processor or blender).  Add rest of ingredients except chocolate chips and blend until smooth.  Stir in chocolate chips.  Drop by dollops on silpat or parchment paper.  Bake for 10 min.
*Might be able to put these in a baking dish, bake for a little longer and they might turn out like brownies.  ...might try that sometime.

Basic Skillet Pasta

adapted from multiple recipes

1 T olive oil
3-4 cloves garlic minced
1 onion diced
12-16 oz protein (diced chicken, sliced smoked sausage, etc..)
3-4 c. chicken broth
2 cans diced tomatoes
1 c. milk
16 oz pasta
salt and pepper
shredded cheese (optional)

Heat oil in skillet.  Add onion and meat and cook until meat is lightly browned (3-4 min) and add garlic in the last minute.  Stir in broth, tomatoes, pasta and milk.  Bring to a boil.  Cover and reduce heat to a simmer and cook until pasta is cooked through.  Turn off heat and top with cheese.  Cover until melted.

Could easily add different vegetables, spices and protein to make different dishes.

Pizza Puff Muffins

adapted from Rachael Ray

3/4 c. flour (1/2 c. wheat, 1/4 c. white)
3/4 tsp baking powder
1 T Italian seasoning (did a mixture of oregano, basil, onion and garlic powder, Italian seasoning)
1/4 tsp salt
3/4 c. milk
1 egg beaten
1 c. shredded cheese
1/4 c. grated Parmesan
1 c. cubed pepperoni (about 1/2 c. cut slices)
1/2 grated zucchini
1/2 c. finely chopped peppers
pizza sauce

Preheat oven to 375.  Grease 24 cup mini muffin pan.  Whisk together the flour, baking soda, Italian seasoning and salt.  Whisk in the milk and egg.  Stir in the rest of the ingredients but pizza sauce.  Let stand 10 min.  Fill muffin tin and bake for 20-25 min.  Warm the pizza sauce and serve.

Easy Turkey Meatballs

taken from  food.com 

1 lb ground turkey
3 garlic cloves minced
1/4 c. onion finely chopped (could grate it)
1/4 c. chopped parsley ( I used about 1 1/2 tsp dried)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1 egg beaten
1/2 c. dry breadcrumbs (I even used crushed Kix cereal)

Mix all ingredients together and shape into meatballs (about 25).  Spray pan lined with foil.  Bake 350 for 30 min.

Spaghetti Pie

taken from (and very slightly adapted) melskitchencafe

12 ounces thin spaghetti or vermicelli noodles
1 pound lean ground beef or ground turkey
1 small-medium white or yellow onion, diced
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
1 teaspoon salt
1/2 teaspoon black pepper
28-ounce can crushed tomatoes (or 2 regular cans diced tomatoes pulsed in blender)
16-ounces tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 ounces light cream cheese, softened
1/2 cup lowfat cottage cheese (or ricotta or sour cream)
3/4 cup Parmesan cheese, divided
3/4 cup mozzarella cheese, divided

1. Lightly coat a deep 9 or 10-inch pie plate with cooking spray and set aside. Preheat the oven to
400 degrees F.
2. In a large pot of boiling, salted water, cook the noodles until al dente according to package
directions. While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the
ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and
pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked
through, 5-7 minutes. Remove the skillet from the heat and drain the excess grease, if any. Return
the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano.
Simmer the sauce over medium or medium-low heat for 10 minutes.
3. When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream
cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is
mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the
mozzarella cheese. Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep
the remainder of the red sauce warm on the stove.
4. Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly
into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the
remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese across the top.
5. Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top.
Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.

Buttermilk Drop Biscuits

taken from cookinglight

1 c. wheat flour
1 c. white flour
2 tsp baking powder
1 tsp sugar
3/4 tsp salt
1/2 tsp baking soda
1/4 c. butter
1 1/4 c. buttermilk (or milk with vinegar or lemon juice)
1 T canola oil

Preheat oven to 450.  Mix dry ingredients.  Melt butter and add to cold buttermilk stirring until butter forms small clumps.  Add oil, stirring to combine.  Add buttermilk mixture to dry ingredients and stir with a rubber spatula until just combined.  Don't overmix.  Drop in mounds on parchment lined baking sheet.  Bake for 11 min. or until golden.  Cool 3 minutes.

Calories: 133

Crock Pot Beef Vegetable Soup

taken from Taste of Home
this is a great basic recipe that you can adjust very easily.  

1 lb cubed beef (I substituted browned hamburger)
1 can diced tomatoes
2 medium potatoes peeled and cubed
2 medium onions diced
3 ribs celery diced
2 carrots sliced
3 c. beef broth (or beef bouillon and water)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1 1/2 c. frozen mixed vegetables

Combine all ingredients except frozen vegetables.  Cover and cook on high for 6-8 hours.  Add mixed vegetables and cook 2 hours longer or until meat and vegetables are tender.

Copycat Magleby's Chocolate Cake


makes a TON ...1 8x8 and 1 9x13  fine to use 2 9x13 pans...just wouldn't be as thick

2 c. unsalted butter
2 c. water
3/4 c. cocoa plus 2 heaping Tbsp
4 c. flour
2 c. sugar
1 1/2 tsp salt
4 eggs lightly beaten
2 tsp baking soda
1 tsp baking powder
2 c. brown sugar
2 tsp vanilla
1 c. sour cream

Preheat oven to 325.  In small saucepan, heat butter until melted and add water and cocoa powder and whisk until smooth.  Bring to a boil and let boil for 30 sec.  Set pan aside and let cool.  
In separate bowl sift together flour, sugar and salt.  Add cooled chocolate mixture and stir until just combined and smooth.
In small bowl, add eggs, baking soda, baking powder, and whisk until smooth.  Mixture will start to foam but that is normal.  Stir in the brown sugar and vanilla and whisk until smooth.  Pour the egg mixture into the batter and gently stir until all combined.  
Fold in the sour cream gently.  
Divide into 3 greased (or parchment lined) 9 inch cake pans (or 1 8x8 and 1 9x13 or 2 9x13).  Bake at 325 for 30-35 min (or longer depending on the pans you use) Let cool.  Put cakes into freezer before frosting to make it easier.  

Frosting
6 c. powdered sugar
1/2 c. room temperature butter
1/2 c. cocoa
Mix together with a rubber spatula until no big chunks of butter are left.  (will be very powdery still)
Add 
1/2 c. half and half (or milk, or cream and milk mixture) 
1 tsp vanilla
Stir with the rubber spatula

Scoffield Whole Wheat Bread

this is a bit large for my Bosch.  Dough starts to come up and out.  Might want to half the recipe

5 c. hot water
1 c. steel-cut oats (I used a 9-grain)
1/4 c. milled flax
2 T salt
3/4 c. canola oil (I used 1/2 cup)
1/3 c. molasses
2/3 c. honey (I skipped the molasses and just used 1/2 c. honey)
1 12 oz can evaporated milk
3/4 c. vital wheat gluten
15 c. whole wheat flour
3 large eggs

1 T sugar
4 T yeast
1 c. hot water

Mix yeast mixture and let sit.  Place water, oats, flax, salt, oil, honey, molasses, evaporated milk,  vital wheat gluten and 5 c. flour in Bosch. Mix on high for 1 min.  Add yeast mixture and mix for 1 min more.  Let rest for 10 min.  Add the eggs and continue to add flour until it cleans sides of bowl.  Mix for 9 min.  Put dough in a greased bowl and let rise until double.  Dump on counter and knead a few times and then shape into 7 26 oz. loaves.  Cover and let rise again.  Bake at 325 for 25 minutes.

Beef and Broccoli

taken and slightly adapted from weelicious

1/3 c. soy sauce
1 T honey
2 cloves garlic chopped or grated
1 tsp fresh ginger (or 1/4-1/2 tsp dried)
1 tsp cornstarch
1 tsp water
1 lb sliced beef (sirloin, flank, etc...)
about 1 lb broccoli florets
oil

Whisk soy sauce, honey,garlic and ginger.  Place beef in a bag and pour 1/2 the liquid over it and let it sit for 20 min to overnight in the fridge.  Whisk cornstarch and water and add it to the leftover liquid.  Heat saute pan to high and cook beef.  Remove to bowl or plate and cook broccoli until it's crisp tender.  Add the beef back and make a well and pour in the sauce.  Cook until sauce is thick and everything is combined well.  Serve with brown rice.

Chicken Quesadilla Pie

adapted from Mel's Kitchen Cafe

3 flour tortillas
2 c. rotisserie chicken
1 1/2 c. shredded cheese
1 can green chilies
sauteed chopped peppers
salt and pepper
2 eggs
1 c. milk
1 c. flour
1 tsp baking powder

Preheat oven to 425.  Grease 9 inch pie pan with spray. Layer tortillas in a clover leaf pattern.  Toss chicken, 1 c. cheese, peppers and green chilies together with 1/2 tsp salt and 1/2 tsp pepper.  Layer in bottom of pan.  Mix eggs, milk, flour and baking powder together and pour over the chicken mixture.  Sprinkle with 1/2 c. cheese.  Bake for 25 min until surface is golden brown.  Let rest 5-10 min before serving.


Whole Wheat Oatmeal Choc. Chip Cookies

adapted slightly from Mel's Kitchen Cafe

1 c. brown sugar
1 c. sugar
1 1/4 c. butter
3 eggs
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 1/2 tsp vanilla
1 1/4 tsp salt
2 1/2 c. wheat flour
2 1/2 c. quick oats
1 1/2-2 c. chocolate chips

Preheat oven to 350.  Cream butter and sugar.  Add eggs and vanilla.  Stir in dry ingredients and then chocolate chips.  Bake for 10 min.  Makes 4 dozen.

Orange Banana Muffins

1 1/2 c. oats
1 c. whole wheat flour
1/4 c. brown sugar
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/3 c. craisins (opt)
1/2 c. plain yogurt
1/2 c. orange juice
2 mashed bananas
1 egg
2 T oil
1 tsp orange zest

Preheat oven to 400.  In bowl, combine oats, flour, sugar, baking powder and soda, cinnamon, salt and craisins.  Mix well.  In medium bowl, combine banana, yogurt, oj, egg, oil and zest.  Blend well.  Mix with dry ingredients and stir just until moistened.  Put in greased muffin tins and bake 15-18 min.  

Honey Lime Tilapia

taken from Melskitchencafe.com
my kids fought over the last piece of this!

1 lb tilapia filets
Marinade:
2 T lime juice
zest of one lime
1 T olive oil
1 1/2 T honey
1/2 tsp salt
1/2 tsp pepper
1 clove garlic minced
Coating:
1/2 c. whole wheat flour
1/4 tsp salt
1/4 tsp pepper

mix together marinade ingredients and place tilapia in ziploc bag and pour marinade over fish.  Refrigerate for at least 1 and up to 4 hours turning bag over occasionally.  Mix together coating ingredients and put in shallow dish.  Dredge fish in coating and cook in 1-2 T oil about 3-4 min per side.  Serve warm with lime wedges.

Vegetable Enchilada Casserole

taken from weelicious - slightly adapted  
all of my kids ate this and no one complained!  Miracle with my picky 5 year old.  

Sauce:
1 T oil
1 small onion chopped
1 clove garlic minced
1/2 tsp salt
1 T ground cumin (sounds like a lot but it was great)
1 T chili powder
1 tsp honey
1 14 oz can diced tomatoes (I used fire-roasted)
1 c. water

Filling:
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/2 c. sour cream
1 large egg
1 c. frozen corn
1 can black beans rinsed
1 med red bell pepper chopped
2 c. grated cheese (could probably reduce this)
6-10 corn tortillas (I cut mine and covered each layer)

Preheat oven to 350.  Saute the onion for 4 min, add the garlic, salt, cumin and chili powder and saute an additional minute.  Add tomatoes, water and honey and bring to a boil.  Cover and simmer for 10 min.  Place in blender and puree and set aside.  In bowl, whisk together onion powder, garlic powder, cumin and salt in the sour cream and egg.  Stir in the corn, black beans, bell pepper and 2 c. cheese.  Pour 3/4 c. of sauce in bottom of a 7x11 dish (I filled this completely to the top with all the layers...might be able to do it in a 9x13).  Arrange 2-3 corn tortillas on bottom.  Spread half of the mixture on top of the tortillas.  Cover with 1/2 - 3/4 c. sauce and more tortillas.  Spread the remaining mixture on top of the tortillas, top with remaining tortillas and sauce.  Bake 40 min.

Swedish Meatballs with Cream Sauce

taken from Mel's Kitchen Cafe

Meatballs:
1 egg lightly beaten
1/4 c. milk
2 T ketchup
1 t. Worcestershire sauce
3/4 c. quick oats
1/4 c. finely chopped onion
1/4 c. minced fresh parsley (I used a T of dried)
1 t. salt
1/4 tsp pepper
1 1/2 lb lean ground beef
3 T flour

Sauce:
2 T butter
3 1/2 T flour
1/4 tsp thyme
1/4 tsp salt
1/8 tsp pepper
1 can chicken broth
2/3 c. milk

Combine meatball ingredients except beef and flour.  Add beef and gently mix.  Shape in balls and roll in flour shaking off excess.  Place on cookie sheet and bake at 400 degrees for 10 min.  Turn meatballs and bake 8-10 min longer.
For the sauce melt butter then stir in flour and seasonings.  Gradually add broth and milk and bring to a boil.  Cook and stir for 2 min until slightly thickened.  Serve with meatballs.

Black Bean and Rice Enchiladas (with homemade sauce)

taken from mother thyme

Sauce:
8 oz tomato sauce
1 c. water (I might increase this a little.  Mine got pretty thick)
3 T chili powder
1 T tomato paste
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
2 T oil
2 T flour

Enchiladas:
2 c. cooked brown rice
1 can black beans rinsed
1 c. corn
1/2 c. salsa
2 c. cheese
1 1/2 c. enchilada sauce
10 flour tortillas

Make a roux with the oil and flour.  Add in rest of sauce ingredients and cook until thickened.  Preheat oven to 350.  Spray 9x13 pan.  Combine rice, beans, corn, salsa, 1 1/2 c. cheese and 1/2 c. sauce.  Divide between tortillas and roll up and put seam side down in pan.  Pour remaining sauce on top.  Bake 25 min.  Sprinkle rest of cheese on top and bake an additional 5 min.

Chili Lime Grilled Tilapia

this is my favorite way to eat tilapia so far!

1 T oil
3 T lime juice
2 tsp honey
2 garlic cloves minced
1 T chili powder
1 tsp cumin
1/4 tsp cayenne (optional)
salt and pepper
1 pound tilapia

Mix ingredients together in ziploc bag.  Add fish and let marinate for 20 minutes turning often.  Grill on med-high heat for 3-5 min per side.  Serve with tortillas and taco toppings.

Lazy Green Enchiladas

adapted from picky palate

1 c. green enchilada sauce (I used 1 large can and omitted the salsa verde)
3/4 c. salsa verde
1 c. reduced fat sour cream
12 corn tortillas cut into 1 inch pieces
2 c. cooked chicken (costco rotisserie is great!)
1 can black beans drained and rinsed
1 c. shredded cheese

Preheat oven to 350.  Spray 9x13 pan.  Mix enchilada sauce and sour cream together in pan.  Stir in beans, chicken and tortillas.  Spread cheese on top and bake 20-25 min.

Applesauce Carrot Muffins

slightly adapted from mel's kitchen cafe

1 1/2 c. whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
2 T butter melted
1/2 c. honey (I use WAY less..2-4 T)
1 egg lightly beated
1 tsp vanilla
1 c. unsweetened applesauce
3/4 c. finely shredded carrot

Preheat oven to 350.  Spray muffin tin.  Combine dry ingredients,  Add wet ingredients (don't overmix).  Bake 18-20 min.  Makes 12 muffins

Applesauce Muffins

from weelicious

1 1/2 c. wheat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 c. unsweetened applesauce
1/2 c. buttermilk
1/2 c. honey (I used 1/4c.)
1 egg
1 tsp vanilla
1 c. peeled and chopped apple (1 large or 1 1/2 medium)

Preheat oven to 400.  Mix dry ingredients. Mix together wet ingredients and add to dry.  Fold in apples.  Bake for 20 min or mini muffins for 15.

Yogurt Garlic Chicken

1 c. plain yogurt
4-5 garlic cloves minced
1 T lemon juice
2-3 T Italian parsley chopped (I used about a tablespoon or so of dried, I didn't have fresh on hand)
Panko bread crumbs
butter
salt (I used some seasoning salt)
any other herbs you might want to use.  Might want to use some lemon zest for more flavor

Mix yogurt, garlic, lemon juice and parsley and dump in plastic bag with chicken to marinate for about 30 min.  Take chicken pieces out and press into panko to coat.  Place in sprayed baking dish.  Season with salt and place thinly sliced pieces of butter on top.  Bake at 375 for 30-45 min.  (depending on how thick your chicken is).  You can broil for 1-2 min at the end if you want the panko to be golden brown.

Small portion chocolate chip cookies

taken from chocolate covered katie

1/3 c. plus 1/4 c. flour (any kind)
1/8 tsp salt
1/4 tsp baking soda
1/4 c. chocolate chips
2 T brown sugar
1 T sugar
1/2 tsp vanilla
1 T oil
1-3 T milk

Preheat oven to 375.  Mix dry ingredients and add in wet.  Stir until combined and bake 6-9 min.  Makes about 7 cookies.

Mock Cookie Dough

taken from chocolate covered katie

1 can of garbanzo beans or white beans drained and rinsed well
1/8 tsp salt
1/8 tsp baking soda
2 tsp vanilla
3-4 T nut butter
1/3 c. brown sugar
3 T oats
2 T quick oats (opt.)
1/3 c. chocolate chips
milk (if needed)

Put all ingredients except quick oats and chocolate chips in food processor.  Blend until smooth adding milk if necessary.  Stir in the chocolate chips and quick oats.  Put in container and store in fridge.
*Can add some cinnamon and raisins for an oatmeal raisin cookie dough
*Don't try and bake this.  Just enjoy it off a spoon ;)



Pumpkin Dip

1 pkg cream cheese (low-fat is fine)
1/2 - 1 can pumpkin (can adjust according to taste - a whole can is really pumpkin-y and some people might not like it)
1/4 c. brown sugar (again, can add more or less depending on your preference)
1 tsp cinnamon
1/2 tsp ground ginger

Blend all ingredients together with hand mixer.  You can adjust the spices to your liking.  Start with less and add more.  Great with apples and pears.  ...and really any other fruit ....or straight off the spoon ;)

Roasted Tomato Garlic Onion Coconut Soup

taken from oh she glows

3 c. roasted roma tomatoes (about 3-4 pounds)
2 T roasted garlic (roast bulb when roasting tomatoes and onions)
1 large onion roasted
1 can light coconut milk
3 c. broth (vegetable or chicken)
2 T tomato paste
2 tsp garam masala
1 tsp salt (might need less depending on broth)
1/2 tsp pepper

Preheat oven to 400 and line 2 baking sheets with foil.  Slice romas in half and put cut side up on one baking sheet.  Cut onion into slices and put on other sheet.  Lightly drizzle or spray with olive oil and season with salt and pepper.  Onions will take about 30 min and tomatoes anywhere from 60-80 min.

Add 3 c. tomatoes, 2 T roasted garlic, all of onion to pot and add broth, tomato paste and coconut milk and stir well.  Stir in seasonings and spices.  Bring to a boil and then simmer for 5-10 min.  Puree to desired consistency and serve.

yields about 6-7 cups at around 120 cal per cup.

Cumin Lime Black Bean Quinoa Salad

adapted slightly from Oh She Glows

3 c. cooked quinoa (1 c. dry)
1 can black beans rinsed
2-3 T cilantro (or more to taste)
3 carrots julienned (about 1 1/2 c.)
4 green onions chopped
salt and pepper to taste

Dressing:
3 T lime juice
1 T olive oil
1 clove garlic minced
1 tsp cumin
1 tsp maple syrup (or honey)
1/2 tsp salt

Toss everything together.  Mix dressing and pour over salad.  Toss together and refrigerate.

Mac and Cheese Muffins

from The Sneaky Chef
great for kids lunches - like a mac and cheese quiche

4 eggs
1 c. orange puree (sweet potatoes, carrots)
2 c. cheese (I use less)
2 c. cooked macaroni noodles (I used almost 3)
salt and pepper to taste

Wisk together eggs and puree. Add cheese and stir.  Stir in noodles.  Place in greased muffin tin or silicon muffin cups and bake at 350 for 20 min.  

Peanut Butter Power Balls

adapted from pbs fizzy's lunch lab

2 1/2 c. old fashioned oats
1 c. natural peanut butter (or 1/2 peanut 1/2 almond butter)
1/2 c. honey (or real maple syrup or a mixture)
1/2 c. ground flax seed
1/2 c. raisins
1/2 c. chocolate chips (optional)
1/2 c. sunflower seeds (optional)
1/2 tsp kosher salt
1 tsp vanilla
flaked coconut to roll balls in (optional)

Combine all ingredients in mixer with paddle attachment and mix until well blended. Roll in coconut if desired.  Store in refrigerator.

Roasted Tomato Basil Pesto

taken from oh she glows
Holy crap this is good!

9 large roma tomatoes slice in half lengthwise
1/2 c. almonds toasted (or pecans or walnuts)
2 garlic cloves
1 c. tightly packed basil
1/4 c. olive oil (or less - I forgot it one time and it was fine)
salt and pepper to taste

Preheat oven to 400.  Put tomatoes on sheet pan cut side up and spray or drizzle with oil and season with salt and pepper. Roast tomatoes for 1 hour and 10 min. Reduce oven temp to 325 and toast almonds for 8-10 min.  Add nuts to food processor and process until finely chopped.  Set aside.  Add basil and garlic and process until finely chopped.  Add in oil and 1 1/2 c. roasted tomatoes (you'll have some left over).  Process until smooth.  Pulse in nuts.  Season with salt and pepper.
Chop the remaining tomatoes and stir into pasta with the pesto.

Chicken Cordon Bleu Casserole

taken and slightly adapted from  tsgcookin.com

FOR THE CASSEROLE:
5 c. rotisserie chicken diced
½ pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
¼ pounds Thin Sliced Baby Swiss Cheese

Sauce:
3 Tablespoons Butter
4 Tablespoons Flour
3-¼ cups Milk
2 T Lemon Juice
1 Tablespoon Dijon Mustard (I used about 1 tsp mustard powder)
½ teaspoon Salt
½ teaspoons Smoked Paprika
¼ teaspoons pepper

Topping:
2 Tablespoons Butter
1-½ cup Panko Bread Crumbs (I used 1/2 c. seasoned panko and 1 c. plain)
1-½ teaspoon Crushed Dried Parsley
seasoned salt (omit if using seasoned bread crumbs - careful with how much! might be salty)

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham
and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
For the sauce:
Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in
the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly
pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat,
stirring constantly until the sauce thickens. Stir in the lemon juice,mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
For the topping:
Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30
seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in
the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of
the casserole. Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to

Lunchbox Muffins

1 c. wheat flour
1 c. AP flour (I used 1/2 c. white, 1/4 c. wheat, 1/4 c. oat)
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
2 bananas
3 T honey or maple syrup or molasses
1/2 c. apple juice
2 tsp apple cider vinegar
1 1/2 c. grated zucchini or carrots or a mixture of both
1/2 c. raisins

Preheat oven to 350.  Combine dry ingredients and set aside.  In blender, blend bananas, honey, apple juice and vinegar until smooth.  Mix with dry ingredients.  Fold in zucchini and raisins.  Pour into prepared muffin tin and bake for 20 min.

Carrot-Raisin Muffins

1/2 c. raisins
1 1/2 c. flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 c. sugar
1/2 tsp salt
1 c. milk
1/4 c. oil
1 tsp vanilla
2 c. grated carrot

Preheat oven to 400.  Soak the raisins in a bowl of hot water.  Mix together dry ingredients.  Add milk, oil and vanilla and mix until just combined.  Fold in the carrots and raisins.  Fill sprayed muffin tin and make 18-22 min. 

BBQ Pork

4 lbs pork loin or pork shoulder
root beer
bbq sauce

Place pork in slow cooker and cover with root beer.  Cook on low 6-8 hours.  Remove from root beer and shred.  Discard rootbeer.  Place pork back in slow cooker and stir in bbq sauce.  Serve on buns. 

English Muffin Bread

5 1/2 c. water
2 T kosher salt
2 T sugar
3 pkg yeast (2 T)
11 1/2 c. flour
melted butter
cornmeal

Stir water, salt, sugar, yeast and flour and mix just until combined.  The dough will be shaggy and very sticky.  Let dough rise for 1 hour.  Spray 3-4  standard loaf pans with cooking spray and coat with cornmeal.  Fill pans no more than half-way full with the dough.  Cover pans with sprayed plastic wrap and let rise until puffy and dough is just peeking over edge.  Bake at 350 for 30 min.  Brush tops of loaves with melted butter and let bake 10 more min. 

German Oatmeal Cookies

1 c. sugar
1 c. brown sugar
1 c. butter
2 eggs
2 1/2 c. flour
1 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 c. oatmeal
1 c. coconut

Cream together sugar and butter. Add eggs.  Add dry ingredients.  Fold in coconut and oatmeal.  Bake at 325 for 8-10 min. 

No Sugar Banana Oat Cookies

1 c. quick oats
1 c. ground oats
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp baking powder
2 bananas mashed (1 c.)
1 tsp vanilla
3 T oil  (or applesauce)

Mix together and spoon onto greased cookie sheet.  Bake at 350 for 12-15 min.  

Hawaiian Haystacks Sauce

from Mel's Kitchen Cafe

3 T butter
1/2 onion chopped
3 cloves garlic finely minced
1 tsp salt
1/2 tsp pepper
1/4 c. flour
2 c. milk
1 c. chicken broth

Melt butter and saute onion until soft and transluscent.  Add garlic and cook about 1 min.  Add flour and stir to combine.  Whisk in the milk and chicken broth.  Cook until sauce thickens.  Add cooked chicken.  Serve over rice with toppings of choice.
 

Vegan Chocolate Zucchini Muffins

adapted from Oh She Glows

1 flax egg (1 T ground flax + 3 T water)
1 1/4 c. shredded zucchini (about 1 med)
1 1/4 c. soy or almond milk
2 tsp lemon juice or vinegar
3 T maple syrup
1 tsp vanilla
2 c. whole wheat flour
1/3 c. cocoa powder
1 T baking powder
1 tsp baking soda
1/2 tsp salt
1/4 c. sugar (sometimes I'll reduce to 2 T)
1/3 c. choc. chips

Preheat oven to 350.  Mix flax egg and set aside.  Mix milk with lemon juice and let sit.  Mix dry ingredients together.  Add wet ingredients and mix just until combined.  Fold in the shredded zucchini and chocolate chips.  Spoon into greased muffin tin and bake for 15-17 min. 

Soft and Light Whole Wheat Bread

8-9 c. wheat flour
1 1/2 T yeast
1 1/2 T dough enhancer
3 T vital wheat gluten
1 T salt
3 c. warm water
1/2 c. oil (or less)
1/2 c. honey (or less)
1 T liquid lecithin

Combine 4 c. flour, yeast, dough enhancer, gluten and salt in bosch bowl with wire wisks.  Add water, oil, honey and lecithin.  Beat with wire attachment for 3 min.  Replace wire attachment with dough hook.  Add 4-5 c. more flour (until it leaves the sides) and knead for 10 min.  Form into 3 or 4 loaves and let rise.  Bake at 350 for 25 min. 

Refrigerated Sugar Cookies - slice and bake

from Lauren's Latest

1/2 c. butter
1 c. sugar
1 egg
1 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 c. flour

Cream butter and sugar.  Add egg and vanilla until well mixed.  Add dry ingredients  and stir until combined.  Roll into 2 logs, wrap in plastic wrap and refrigerate.  Preheat oven to 350.  Line baking sheet with parchment paper or lightly grease.  Slice dough into 1/2 inch disks.  Bake 9-10 min. 

Works great as base for a fruit pizza.  Press out onto cookie sheet and bake for 15-20 min.  Combine 4 oz cream cheese with 1 tsp vanilla, powdered sugar to taste.  Mix until smooth.  Fold in 4 oz cool whip.  Spread on top of cooled cookie base and top with fruit. 

Classic Bran Muffins


1 1/2 c. wheat bran
1 c. buttermilk
1/3 c. applesauce
1 egg
1 banana mashed (or 1/4 c. sugar)
1/2 tsp vanilla
1 c. wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 c. frozen blueberries (optional)

Preheat oven to 375.  Mix wheat bran and buttermilk together and let sit 10 min.  Mix applesauce, egg, banana and vanilla and add to buttermilk/bran mixture.  Add the rest of the dry ingredients and mix just until blended.  Fold in blueberries and spoon into prepared muffin tin.  Bake 15-18 min.
Servings - 12
Calories - about 100

Sweet Potato Biscuits

from Appetite for Reduction

1 c. mashed sweet potatoes
3 T canola oil
1 T maple syrup
1 tsp apple cider vinegar
1/2 tsp salt
1 c. flour (I used half white half wheat)
2 tsp baking powder
1 tsp ground nutmeg (I used cinnamon and just a dash of nutmeg)
2-3 T cold water (I didn't need this)

Preheat oven to 400.  Mix together potatoes through salt.  Use a sifter to sift in flour, baking powder and nutmeg.  Fold in the flour until moistened and crumbly; be careful not to overmix.  Add 2 T water and lightly knead 5-6 times.  Drop dough in golf ball size pieces onto parchment covered baking sheet.  Bake 12-15 min.

Peanut-Lime Noodles

1/2 c. natural peanut butter
1/4 c. low sodium soy sauce
1/4 c. water
2 T rice vinegar (I used 1 T apple cider vinegar)
2 T lime juice (I used lemon)
1 tsp ginger
2 T brown sugar
1/4 tsp red pepper flakes
2 cloves garlic chopped

Combine in blender and blend until smooth.  Serve over vegetables and noodles.
(reserve some of the pasta water to thin out the sauce.  It thickens a lot as it cools. I ended up thinning it quite a bit so reserve a good cup of pasta water)

Black Bean Sweet Potato Enchilladas

from Tasty Kitchen

2 large sweet potatoes peeled and chopped into cubes
1 clove garlic chopped
1/2 onion chopped
1 small can green chilies
1 can diced tomatoes
1 T olive oil
1 can black beans
1 T Chili powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 c. salsa
8 tortillas

Roast potatoes on baking sheet at 450 for 20 min. stirring half-way through.  Heat oil in skillet and add garlic, onions and green chilies.  Saute until onions soften.  Add beans, tomatoes, chili powder, cumin,  salt and pepper.  Stir in the sweet potatoes.  Prepare 9x13 dish by spraying with Pam and putting a little of the salsa in the bottom.  Fill the tortillas with potato mixture, roll up and put seam side down.  Spread salsa over the top and bake at 350 for 20 min.

Banana Oatmeal Cookies

adapted from Tastykitchen

1 1/4 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 1/2 c. rolled oats
1 stick butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 T honey
1 tsp vanilla
1 1/2 c. mashed banana (3 large)
chocolate chips (optional)

Preheat oven to 350.  Cream the butter and sugars until smooth.  Add egg, honey and vanilla and beat until smooth.  Add banana and whip until incorporated.  Add dry ingredients and mix.  Bake for 8-10 min.  Makes 3 dozen cookies.

Chicken Pot Pie Pasta

from Every Day Food
All of my 5 kids ate this and many had seconds.   


  • Salt and pepper
  • 3/4 pound penne or other short tubular pasta
  • 1/3 pound green beans, trimmed and cut into 1-inch pieces
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, minced
  • 1 stalk celery, thinly sliced
  • 2 carrots, diced medium
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups diced cooked chicken

  • In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.
  • Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. 
  • Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.
  • Stir pasta into chicken mixture.

Can omit the pasta, increase flour to 5 Tablespoons and bake it in a pie crust or increase broth to 3 cups and make some dumplings to drop in

Pasta with Caramelized Onions

from Mark Bittman


5 or 6 medium to large onions (about 2 pounds)
1/3 c. plus 2 T extra virgin olive oil
salt and pepper
1 pound pasta
Freshly grated parmesan

Thinly slice the onions.  Put them in a large dry skillet over medium-low heat and cover.  Check and stir every 5 min.  The onions will first give up lots of liquid, then dry out; after 20-30 min, when they begin to brown and stick to the pan, remove the cover.  Add the 1/3 c. olive oil, along with a generous sprinkling of salt and pepper.  Turn the heat up to medium.  Bring a large pot of water to a boil and slat it.  Continue to cook the onions until they are uniformly brown and soft, almost pasty, 10-20 min. more.  Cook the pasta until tender but not mushy.  Taste the onions and adjust the seasoning; drain the pasta, reserving a cup of cooking water.  In a warm bowl, toss together the pasta and onions, along with remaining oil and a little of the cooking water if necessary to allow the mixture to coat the pasta evenly.  Toss with some Parmesan and serve, passing more Parmesan at the table.

Mediterranean Pasta Salad

from Giada


3 tablespoons extra-virgin olive oil, plus 1/4 cup (or less)
cloves garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries (I used a mixture of raisins, craisins and cherries about 1/2 c. )
1/4 cup slivered almonds, toasted (used a mixture of chopped nuts, toasted)
(I added a little crumbled feta to my portion and it was a nice salty bite)
Directions
In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Roasted Butternut Squash, Sausage and Orecchiette Pasta in a Brown Butter Sage Sauce

from SimplyScratch


1 pkg {of four} Chicken Sausages {like sun-dried tomato & basil}
3 cups Orecchiette Pasta
1 Butternut Squash, cubed {about 2 cups}
1 tablespoon Dark Brown Sugar
4 ounces Walnuts, toasted (optional)
1 stick of Salted Butter (or less)
8 small Sage Leaves
Kosher Salt
Black Pepper

Slide a small baking sheet into your oven and preheat it to 375 degrees.

In a small dry pan, toast walnuts over medium heat until fragrant. Remove and set aside.

Peel and cube up two cups of butternut squash. In a bowl, toss the squash with olive oil, salt, pepper and dark brown sugar. {With oven mitts} remove pan, add the squash to the hot pan and place back into the oven for 20-25 minutes, stirring once during the cooking time. Remove once the squash is tender.

In a skillet; add a little olive oil and sear the chicken sausages over medium heat on all sides. Remove, slice and add back into the pan to crisp on all sides.

To a pot of {salted} boiling water; add in the three cups of orecchiette pasta. Cook as directed on package to al dente. Drain.

In a large bowl; combine the sausage, pasta and butternut squash.

Heat a 10 inch skillet on medium/ medium-high heat. Place the stick of cold butter into the hot pan, lift and swirl the butter. Add in the sage leaves and keep swirling until the butter has completely melted, should be a deep brown color.

Pour the brown butter sage sauce over pasta, toss and season with salt and pepper to taste. Sprinkle toasted walnuts over top and serve immediately!

Soft Pretzels

1 1/2 tsp. active dry yeast
1/2 tsp. brown sugar
1 dash salt
1 1/2 cups 110 degree water
4 cups bread flour
1 Tbls. baking soda
1/4 cup warm water
melted real butter



Combine first 4 ingredients; allow to rest for 5 minutes.
Stir flour to mixture and knead for 5 minutes.
Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour.
Divide dough into 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel.
In a shallow dish, stir baking soda into warm water; dip pretzels into mixture (or brush mixture over pretzels); lay coated pretzel onto a lightly greased cookie sheet.
Bake in a 550 degree oven for 8 minutes, or until golden brown.
Brush melted butter onto hot pretzels.



Notes: For salted pretzels, sprinkle with pretzel salt or Kosher salt. For cinnamon-sugar pretzels, stir 2 Tbls. honey into the melted butter before brushing on pretzels, then sprinkle with a mixture of 1/2 cup granulated sugar and 1 tsp. ground cinnamon. For Parmesan pretzels, sprinkle with a mixture of 1/4 cup grated Parmesan cheese and 1 tsp. garlic salt; serve with marinara sauce. 

Pesto Pizza with Dried Cranberries and Goat Cheese

adapted from my sister-in-law Afton

pizza dough
basil pesto
mozzarella cheese
goat cheese
craisins
zucchini
red peppers

Preheat pizza stone in 500 degree oven.  Roll out dough and spread pesto to cover.  Layer thinly sliced zucchini over surface. Spread mozzarella cheese over top and crumble on goat cheese and sprinkle the craisins.  Put sliced red pepper over top.  Bake in oven for 8-10 min.

(could be good with sliced red onion, chicken or chicken sausage)

Garlic Yogurt Salad Dressing

from Eating Well

1/2 c. plain nonfat yogurt
2 T low-fat milk
1 1/2 T lemon juice
1 tsp honey
1 tsp olive oil
1/2 tsp dried oregano
1/2 tsp minced garlic
1/2 tsp salt
pepper to taste

Combine all ingredients in a small bowl or jar and whisk or shake to mix. 

Makes 3/4 c
per Tablespoon: 12 cal

Aromatic Noodles with Lime-Peanut Sauce

from Ellie Krieger


12 oz spaghetti
2 c. broccoli florets
2 c. snow peas, trimmed
2 c. sugar snap peas, trimmed
1/2 c. unsalted peanuts
1/2 c. creamy natural peanut butter
1/4 c. low sodium soy sauce
1/4 c. water
2 T rice vinegar
2 T fresh lime juice
1 scallion cut into pieces
1 3/4 inch piece ginger, peeled and finely grated
2 T brown sugar
1/4 tsp red pepper flakes

Cook pasta and drain and rinse under cold running water
While the pasta is cooking, put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 min.  Add the snow peas and sugar snap peas and steam for 2 min. more, until all vegetables are crisp tender.
Toast the peanuts in a skillet over med-high heat until fragrant.
Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, and red pepper in a blender until smooth.
Right before serving, toss the pasta with 3/4 c. of the peanut sauce.  Divide between 6 serving bowls and top each serving with the vegetables.  Drizzle the remaining sauce over the vegetables.  Coarsely chop the peanuts, sprinkle them on top and serve.

Serves 6, 1 c. pasta, 1 c. vegetables
450 cal, 18g fat, 19g protein, 61g carb

Lemon Chicken Soup with Orzo

from Ellie Krieger


4 tsp olive oil
8 oz chicken breast cut into small chunks
pinch of salt
1 med onion diced
2 stalks celery diced
1 med carrot diced
2 tsp fresh thyme or 1/2 tsp dried
6 c. broth
1 c. orzo
2 large eggs
3 T fresh lemon juice
black pepper to taste

Heat 2 tsp oil over med-high heat.  Season the chicken with the salt and add it to the pot and cook until just cooked through.  Transfer the chicken to a dish and set aside.
Add the remaining 2 tsp oil to the pot.  Add the onion, celery, carrot, and thyme and cook over med-high heat until the vegetables are tender.  Add 5 cups of the broth and bring to a boil.  Add the orzo and let simmer until tender, about 8 min.  Turn the heat down to low to keep the soup hot but not boiling.
Warm the remaining 1 c. broth in small saucepan until it is hot but not boiling.  in a med bowl, beat the eggs.  Gradually whisk the lemon juice into the eggs.  Then gradually add the hot broth to the egg-lemon mixture, whisking all the while.  Add the mixture to the soup, stirring well until the soup is thickened.  Do not let the soup come to a boil.  Add the cooked chicken to the soup.  Season with salt and pepper and serve.

Serves 4,  1 1/2 c. serving
280 cal, 10g fat, 26g protein, 22g carb

Spaghetti aglio e olio (with garlic and olive oil)

from Ina Garten
1 lb dried spaghetti
1/3 c. olive oil
8 large garlic cloves, cut into thin slivers
1/2 tsp crushed red pepper flakes
1/2 c. minced fresh parsley
1 c. freshly grated Parmesan

Cook the pasta setting aside 1 1/2 c. cooking water.

Meanwhile, heat the olive oil over med heat in a pot large enough to hold the pasta.  Add the garlic and cook for 2 min, stirring frequently, until it just begins to turn golden on the edges - don't overcook it!  Add the red pepper flakes and cook for 30 sec more.  Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil.  Lower the heat, add 1 tsp salt and simmer about 5 min, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss.  off the heat, add the parsley and Parmesan and toss well.  Allow the pasta to rest off the heat for 5 min for the sauce to be absorbed.  Taste for seasoning and serve warm with extra Parmesan on the side.

Mexican Egg Rolls

2 C frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 C (4 oz) shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chilies, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
20 egg roll wrappers
Cooking spray
Salsa and reduced-fat ranch salad dressing, optional

In a large bowl, combine the first nine ingredients. Place 1/4 cup mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

Place seam side down on baking sheets coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm with salsa and dressing if desired. Refrigerate leftovers.

Yield:
20 egg rolls.

Zucchini Pasta

8 oz uncooked linguine
4 C coarsely shredded zucchini
4 tsp Extra Virgin Olive Oil
2 garlic cloves, thinly sliced
1/4 C fat-free plain yogurt
3/4 C shredded reduced-fat cheddar cheese (I added some Parmesan too)
3/4 tsp salt
1/4 tsp pepper

Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.

In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat. 

Turkey Meatloaf

adapted from Health Magazine
 
Yield:  Makes 8 servings (serving size: 1/8 of loaf)

1 tablespoon olive oil
1 large onion, chopped (1 1/2 cups)
2 garlic cloves, minced (I used 4)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 1/2 tablespoons Worcestershire sauce
1/3 cup fat-free, less-sodium chicken broth (I used a couple Tablespoons)
3 tablespoons ketchup, divided
1 3/4 pounds ground turkey, 97% lean (I only had 1.25 lbs so I added 1/3 c. oats)
3/4 cup dry breadcrumbs (I added 1/2 c. panko and 1/2 c. breadcrumbs)
1 large egg, lightly beaten
1 large egg white, lightly beaten (I just added another whole egg)
I also grated 1 carrot, 1 yellow squash and 1 granny smith apple and added it.  

 
1. Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.
2. Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.)
3. Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.
 
CALORIES 208 ; FAT 7g (sat 1.5g,mono 2g,poly 0.5g); CHOLESTEROL 75mg; CALCIUM 36mg; CARBOHYDRATE 13g; SODIUM 356mg; PROTEIN 25g; FIBER 1g; IRON 2mg

Health, DECEMBER 2006

Spaghetti Pie

Tastes like a cross between beef stroganoff and regular spaghetti with meat sauce
Yield:  6 servings

1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese

Preheat oven to 350°.
Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.


CALORIES 408 (30% from fat); FAT 13.7g (sat 7.3g,mono 4.2g,poly 0.8g); IRON 3.4mg; CHOLESTEROL 67mg; CALCIUM 376mg; CARBOHYDRATE 39.9g; SODIUM 849mg; PROTEIN 28.4g; FIBER 2.9g

Cooking Light, MAY 2000

Roasted Cinnamon Nuts

adapted from Super Healthy Kids

1 egg white
1 tsp. vanilla
1 pound nuts (almonds, pecans, walnuts, etc.) I used a mixture
3/4 c. brown sugar
1/4 c. white sugar
2 tsp cinnamon
1/2 tsp ginger (I added this)
1/2 tsp salt

Whisk together egg white and vanilla until very foamy.  Mix in the nuts.  Mix the sugars, salt and spices together and dump into the nuts and stir until nuts are coated.  Dump the nuts onto a baking sheet and bake at 225 degrees for 1 hour stirring every 15 minutes. 

Sweet Potato Biscuits

2 c. roasted, mashed sweet potatoes
1/2 c. butter melted
1/2 c. brown sugar (could reduce...1/2 c. makes for a sweeter biscuit)
2/3 c. buttermilk
2 c. flour
1 T baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground ginger
1/2 tsp ground white pepper (optional)
1/4 tsp grated nutmeg

To roast, rinse and dry the potato and roast at 375 degrees for about 45 minutes or until very soft.  peel and mash while still warm.  place in mixing bowl and add melted butter, brown sugar and buttermilk.  mix well. 
In another bowl, sift together the rest of the ingredients.  Add to the potato mixture and stir to combine.  Don't overmix.  The dough should be quite tacky.  you may either drop biscuits onto a prepared sheet pan or lightly pat out and cut.  Add flour as needed to be able to work the dough. 
Bake at 375 for about 20 minutes. 

Fast and Easy Hot Fudge Sauce

1 can sweetened condensed milk
4-5 oz semi-sweet chocolate chips
2 T butter
1 tsp vanilla

Combine milk, chocolate, and butter in saucepan and stir over medium  heat until melted and smooth.  take off heat and add in vanilla.  If it becomes too thick, you can thin it out with a little cream or half and half.

Cinnamon Almonds

adapted from Tasty Kitchen

1/3 plus 2 T water
1 1/3 c. sugar, divided
1 tsp cinnamon (I might add 2 tsp. I really like cinnamon)
2 c. raw almonds (pecans are really good too!)
1 tsp vanilla

Using a heavy saucepan add water, cinnamon and 1 c. of the sugar and stir.  Bring to a boil over medium heat.  Add the almonds and crank the heat to high.  Using a wooden spoon, stir stir stir for about 5-7 minutes until the almonds look like they are in a thick syrup (you should be able to drag the spoon and see the bottom of the pan).  Turn the heat to medium low, add the vanilla and the rest of the sugar and stir for about 1 minute.  The mixture will look really dry.  Take off the heat and spread the almonds on a cookie sheet and let cool.

Chocolate Chip Snickerdoodles

from twopeasandtheirpod

1 1/2 c. flour (I used some whole wheat)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 c. softened butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp vanilla (I added this)
1 c. chocolate chips
cinnamon sugar

Cream butter and sugars for several minutes.  Add egg and vanilla and mix until combined.  Add the dry ingredients and mix until combined.  Stir in chocolate chips.  Cover and refrigerate for 30 min.  Roll dough into balls and roll in cinnamon sugar.  Bake cookies at 350 for 8-10 min.  Makes 2 dozen.

Pumpkin Apple Muffins

adapted from several recipes on allrecipes.com
1 1/4 c. flour
1 1/4 c. whole wheat flour
1 c. sugar (can do 1/2 brown and 1/2 white)
1 T cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
2 egs
1 can pumpkin
1/2 c. oil (or 1/4 c. oil, 1/4 c. applesauce)
2 c. finely chopped peeled apples (or grated apples)
Streusel: (optional)
1/4 c. sugar
2 T flour
1/2 tsp cinnamon
4 tsp butter

Combine dry ingredients.  In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened (will be thick!).  Fold in apples.  Fill muffin tin.  (I filled them pretty full and got 15 muffins).  If using streusel, combine sugar, flour and cinnamon in a small bowl and cut in butter until crumbly.  Sprinkle over muffins. 
Bake at 350 for 25 min.  (original recipe said 35 but mine were perfect at 25 min)

Roasted Butternut Squash Orzo

1 medium butternut squash,  peeled and diced
1 tablespoon extra virgin olive oil
Salt and pepper
2 cups orzo pasta
4 tablespoons unsalted butter
1 small onion, thinly sliced
2 gloves garlic minced
10 sage leaves, thinly sliced
1/2 cup grated Parmesan cheese
1/3 cup heavy cream
1/2 cup chopped roasted hazelnuts (optional)

Preheat oven to 400°.
Toss butternut squash in a olive oil and salt and pepper to taste. Spread squash onto a rimed baking sheet, and roast for 30 minutes. Remove squash from oven, and set aside.
Bring a large pot of salted water to a boil. Add orzo and cook according to package directions. Drain pasta, and keep warm.
Meanwhile, heat a medium frying pan on medium heat. Add butter, and brown. Stir in onions, and cook until soft—about 4 minutes. Add garlic and sage, and cook 1 minute more.
In a large bowl, combine squash, orzo, brown butter mixture, Parmesan, and cream. Season to taste with salt and pepper.
Divide pasta into bowls and top with hazelnuts.
Serves 4

Frosted Pumpkin Cake

Yield:  24 servings (serving size: 1 piece)

Cake:
10.1 ounces all-purpose flour (about 2 1/4 cups)
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 (15-ounce) can pumpkin puree
Cooking spray
Frosting:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 (8-ounce) package 1/3-less-fat cream cheese
2 cups sifted powdered sugar

1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.
3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.


CALORIES 178 ; FAT 5.5g (sat 3.3g,mono 1.3g,poly 0.3g); CHOLESTEROL 32mg; CALCIUM 62mg; CARBOHYDRATE 30g; SODIUM 135mg; PROTEIN 3g; FIBER 0.9g; IRON 1.2mg

Cooking Light, NOVEMBER 2009

12 servings, Calories w/o frosting - 215  w/ 1/2 recipe frosting - 284

Pasta with Tomato Cream Sauce

from Pioneer Woman

2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-½ pound pasta

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

Homemade Bagels #1

from John D. Lee
 
4 c. bread flour (I used 1/2 whole wheat and 1/2 AP)
1 T sugar
1 1/2 tsp salt
1 T oil
2 tsp instant yeast
1 1/4 - 1 1/2 c. warm water

Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast. The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.

Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth. (I kneaded in the Bosch for about 6 minutes)


Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.

Pre heat your oven to 425.

Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!

Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.
After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.

Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done! (don't have to flip if you don't want to)

Let them cool for at least 20 minutes

* Add raisins and cinnamon towards the end of kneading for cinnamon/raisin bagels
 

Chicken and Noodles

3 carrots diced
2 stalks celery diced
1 onion diced
2 cloves garlic chopped
4-5 cans chicken broth 
3-ish c. shredded chicken
salt and pepper to taste
chopped fresh herbs, any assortment is fine (basil, oregano, rosemary, thyme, sage, parsley,) *I used all of them and probably had about 2 T total but add to your taste and liking. 
frozen "homemade" egg noodles (12-16 oz package) (or make your own fresh ones)
2 T flour
1/3 c. cream (more if needed) *can also use milk or water but the cream makes it really good. 

If starting with raw chicken, boil in 1-2 quarts water for 30 minutes. Shred when cool enough and set aside.  Saute chopped vegetables for 3 minutes and then add garlic and herbs.  Stir and cook for another minute or two.  Add chicken broth (or use 2 cans broth and  4 c. cooking liquid from chicken.  Bring to a boil and then lower heat and simmer for 10 minutes.  Bring back to a boil and add noodles and chicken.  Simmer for 20 minutes or until noodles are tender.  Mix flour with the cream and stir until blended. Stir into soup and let simmer for 5 minutes or until thickened.

Cheesy tomato vegetable soup

from Perrysplate.com

1 15 oz can of tomato sauce
1 15 oz can chicken broth
1/2 cup whole wheat elbow pasta (or other small pasta)
1 cup frozen vegetable mix
1/2 cup finely chopped fresh spinach (optional)
1 1/2 tsp Italian seasoning
a handful of grated cheese
1/4 c half-and-half or heavy cream (optional)
salt and pepper to taste

In a medium saucepan over medium-high heat, bring the tomato sauce and chicken broth to boil. Add the pasta and simmer for about 3-4 minutes or until pasta begins to soften, but not cooked through. Add the vegetables, spinach, and Italian seasoning. Simmer for 5 more minutes until the pasta is cooked through and the vegetables are tender. Stir in cheese and cream. Add salt and pepper to taste.

Hot Chocolate Chip Cookies

adapted from Tasty Kitchen

2 sticks butter - at room temp
1 c. sugar (could do less)
2/3 c. brown sugar
2 eggs
1 tsp vanilla
2 1/4 c. white flour
1 c. wheat flour (could use more wheat for white)
4 - 1 oz packets (or enough packets to make 4 oz) hot chocolate mix
1 tsp salt
1 1/4 tsp baking soda
chocolate chips...2-3 c. (can do a mixture of semi-sweet, milk, white)

Preheat oven to 350.  Cream butter and sugars until smooth.  Beat in eggs and vanilla.  Combine dry ingredients and add to butter mixture in 3-4 parts.  Stir in chips.  Chill dough for an hour.  Drop spoonfuls of dough onto cookie sheet.  Bake for 9-11 minutes.  Let cool for 5 min before removing from pan. 

Zucchini Garden Chowder

from Simply in Season
 
2 T butter
2 med zucchini (or yellow squash) chopped
1 med onion chopped
2 T fresh parsley chopped
1 T fresh basil chopped (or 1 tsp dried)
1/3 c. flour
3/4 tsp salt
1/2 tsp pepper
3 c. water (or chicken stock)
3 chicken bouillon cubes (omit if using chicken stock in place of water)
1 tsp lemon juice
2 c. tomatoes chopped
1 1/2 c. evaporated milk
2 c. corn
2 c. shredded cheddar cheese
1/4 c. Parmesan cheese grated

Melt butter in soup pot over medium heat.  Add zucchini, onions, basil and parsley and saute until tender.  Stir in flour and seasonings into vegetables.  Gradually stir in water to make a smooth stock.  Add bouillon cubes (if using) and lemon juice and mix well.  Bring to a boil; reduce heat and cook, stirring often, for 2 minutes.  Add tomatoes, milk and corn and return to boil.  Reduce heat; cover and simmer for 5 minutes until corn is tender.  Just before serving add the cheeses and stir until melted.

Pesto

3 cups fresh basil leaves
1 1/2 cups chopped walnuts (toasted?)
2-4 cloves garlic, peeled
1/4 cup grated Parmesan cheese (or more)
1 c. olive oil (or less)
salt and pepper to taste

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

Pumpkin Pancakes #2

1 c. whole wheat flour
3/4 c. unbleached white flour
1 T baking powder
1/2 salt
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
2 eggs
1 c. pumpkin (or pureed winter squash)
1 tsp vanilla
2 c. milk
3 T canola oil

Stir together all the dry ingredients into a medium size bowl.  In another bowl, beat eggs with the pumpkin and vanilla.  Beat in milk and oil until smooth.  Add to flour mixture.  Cook as usual. 

Kathie's Zucchini Muffins

Yield: 12 servings (serving size: 1 muffin)

4.75 ounces whole-wheat flour (about 1 cup)
3 ounces all-purpose flour (about 2/3 cup)
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups shredded zucchini
1/2 cup fat-free milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
Cooking spray
1 tablespoon sugar
1/4 teaspoon ground cinnamon

1. Preheat oven to 400°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.

3. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.

CALORIES 145 ; FAT 3.1g (sat 0.4g,mono 1.6g,poly 0.9g); CHOLESTEROL 21mg; CALCIUM 58mg; CARBOHYDRATE 27.1g; SODIUM 154mg; PROTEIN 3.5g; FIBER 1.8g; IRON 1.1mg

Cooking Light, JUNE 2009

Zucchini Bread (light)

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)

3 cups all-purpose flour (or 1/2 wheat 1/2 white)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute (or 2 eggs)
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar (or less)
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.

Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

CALORIES 150 (26% from fat); FAT 4.3g (sat 0.4g,mono 2g,poly 1.6g); IRON 1mg; CHOLESTEROL 9mg; CALCIUM 21mg; CARBOHYDRATE 25.3g; SODIUM 96mg; PROTEIN 2.7g; FIBER 0.6g

Cooking Light, JULY 2005

Black Bean Brownies

1 can black beans
1 box brownie mix

Drain and rinse the beans, put them back into the can and fill the can with water. Dump into a blender or food processor and blend until smooth. (will be a little watery). Mix together with brownie mix and bake as directed on the box.

Three Bean Vegetarian Chili


2 red bell peppers
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1/2 teaspoon salt
4 garlic cloves, thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2-inch) cubed peeled butternut squash (or sweet potato)
1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions

1. Preheat broiler.

2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.

3. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.

Yield: 6 servings (serving size: about 1 1/2 cups)

CALORIES 264 ; FAT 8.3g (sat 1.2g,mono 5.2g,poly 1.3g); CHOLESTEROL 0.0mg; CALCIUM 145mg; CARBOHYDRATE 40.9g; SODIUM 787mg; PROTEIN 9.5g; FIBER 10.7g; IRON 4.4mg

Cooking Light, JANUARY 2010

Leek and Potato Soup

from Jamie Oliver "Jamie's Food Revolution"

2 leeks (about 1 pound)
6 c. chicken broth
2 T olive oil
3 c. coarsely chopped onion (about 1 pound)
1 c. chopped carrot
1 c. chopped celery
2 garlic cloves minced
2 c. cubed peeled Yukon Gold potato (about 1 pound)
1/2 tsp pepper
1/4 tsp salt

Remove roots, outer leaves, and tops from leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2-inch thick slices. Immerse in cold water; swirl to get rid of dirt. Drain.
Bring broth to a boil in a large saucepan over medium high heat.
Heat oil in a large Dutch oven over medium high heat. Add leek, onion, carrot, celery and garlic. Partially cover, and cook 20 minutes or until vegetables are tender, stirring occasionally. Add hot broth and potato; return to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Stir in pepper and salt. Serve chunky, or puree with an immersion blender or in a blender. Serve with a dollop of sour cream if desired.

Yield: 8 servings (serving size about 1 1/4 c.)

Calories 130; Fat 3.6 g; Protein 3.4 g; Carb 21.5 g; Fiber 2.9 g

Lentil-Barley Burgers with Fruit Salsa


Salsa:
1/4 cup finely chopped pineapple
1/4 cup finely chopped mango
1/4 cup finely chopped tomatillo
1/4 cup halved grape tomatoes
1 tablespoon fresh lime juice
1 serrano chile, minced

Burgers:
1 1/2 cups water
1/2 cup dried lentils
Cooking spray
1 cup chopped onion
1/4 cup grated carrot
2 teaspoons minced garlic
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon chili powder
3/4 teaspoon salt, divided
3/4 cup cooked pearl barley
1/2 cup panko (Japanese breadcrumbs)
1/4 cup finely chopped fresh parsley
1/2 teaspoon coarsely ground black pepper
2 large egg whites
1 large egg
3 tablespoons canola oil, divided

1. To prepare salsa, combine first 6 ingredients; cover and refrigerate.

2. To prepare burgers, combine 1 1/2 cups water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole lentils in bowl.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add tomato paste, cumin, oregano, chili powder, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Add onion mixture to lentils. Add remaining 1/2 teaspoon salt, barley, and next 5 ingredients (through egg); stir well. Cover and refrigerate 1 hour or until firm.

4. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties. Serve with salsa.

Yield: 4 servings (serving size: 2 patties and 1/4 cup salsa)

CALORIES 315 ; FAT 12.8g (sat 1.2g,mono 6.8g,poly 3.5g); CHOLESTEROL 53mg; CALCIUM 60mg; CARBOHYDRATE 39.2g; SODIUM 539mg; PROTEIN 12.8g; FIBER 9.5g; IRON 3.9mg

Cooking Light, MARCH 2010


Italian Sausage and White Beans


12 ounces sweet Italian turkey sausage
Cooking spray
1/2 cup chopped green bell pepper (used 1 whole)
1/2 cup chopped onion (used 1 whole small)
1/2 teaspoon bottled minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 (19-ounce) can cannellini beans or other white beans, drained
1 (14.5-ounce) can diced Italian-style tomatoes, undrained

Remove casings from sausage.Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 3 minutes. Add sausage, and cook 8 minutes, or until browned, stirring to crumble. Stir in oregano and remaining ingredients; reduce heat to medium-low. Cook 5 minutes or until thoroughly heatedYield: 4 servings (serving size: 1 cup)

CALORIES 266 (29% from fat); FAT 8.5g (sat 2.4g,mono 3.1g,poly 2.8g); IRON 4.3mg; CHOLESTEROL 72mg; CALCIUM 85mg; CARBOHYDRATE 24.9g; SODIUM 851mg; PROTEIN 21.4g; FIBER 6.7g

Cooking Light, JANUARY 2002