Spanish Rice and Beef

Ingredients

1 lb of lean ground beef
1 onion
1 green bell pepper
2 cans (32 oz) of stewed tomatoes
1 cup Mahatma uncooked long grain rice
1 cup water
1 tsp chili powder
1 tsp oregano
1/2 tsp garlic powder


Directions

1. Cooked ground beef, chopped onion and green pepper in dutch oven until meat is browned.
2. Drain in colander, pat dry with a paper towel and clean pan with paper towel.
3. Return meat mixture to dutch oven, stir in remaining ingredients. Bring to a boil; cover, reduce heat and simmer for 30 minutes or until rice is tender, stirring occassionaly.


Number of Servings: 6

Cucumber Salsa

Ingredients

3 medium-large cucumbers
3 small-medium tomatoes
1 green bell pepper
1/2 cup red onion
2 jalapeno peppers
2 Tbsp minced cilantro
2 Tbsp minced fresh dill
3 squeezes of lime juice (either from wedges or a lime-bottle)


Directions

(20 minute prep-time is for chopping up all the ingredients.)
Peel cucumber (if desired- you can leave the peel on if you prefer- I usually do, or at least leave some of it). Remove seeds from cucumber and discard, and chop remaining cucumber flesh into small pieces.
Remove seeds from tomatoes and discard. Chop remaining flesh into small pieces.
Remove seeds from bell pepper and discard. Chop bell pepper into small pieces.
Remove seeds from jalapeno peppers and chop into very small pieces (or mince).
Chop red onion into small pieces.
Mince cilantro and dill.
Combine all chopped veggies in a large bowl.
Add cilantro and dill and mix together well.
Add a few squeezes of lime juice and mix together again.
Serve with your choice of tortilla chips (not included in nutritional information). I use baked chips to make the recipe a little more healthy. I've found this salsa tastes great on baked "Scoops" chips, or corn tortilla chips with the "hint of lime" flavor. It especially worked well when I served it with Mango-Peach baked fruit chips!

Number of Servings: 6

Tzatziki

Ingredients

1 medium Cucumber, finely sliced
� cup finely chopped fresh dill weed
1 clove garlic, diced
2 Tbsp onion, diced
�-� tsp salt
� tsp freshly ground white pepper
6oz. plain, nonfat yogurt


Directions

Combine ingredients, serve, and enjoy.
Keeps for several days, although some separation may occur--just mix again!

Number of Servings: 6

Arroz Con Pollo (Chicken with Rice)

Ingredients

1 1/2 pounds cooked, skinless chicken breast
1 1/2 cups water
1 can diced tomatoes and peppers
1 can tomato puree
1 tbsp dried onions
1 tbsp chili powder
2 cups cooked rice


Directions

Dice chicken and set aside.
Make a sauce with the water, diced tomatoes, tomato puree, dried onions and chili powder. Cook 15 minutes.
Turn off heat. Stir in rice and chicken.

Number of Servings: 4

Bean and Macaroni Soup

Ingredients




* 2 cans (16 oz.) great northern beans


* 1 tablespoon olive oil


* 1/2 lb. fresh mushrooms, sliced


* 1 cup onion, coarsely chopped


* 2 cup carrots, sliced


* 1 cup celery, coarsely chopped


* 1 clove garlic, minced


* 3 cups cut-up peeled fresh tomatoes or 1-1/2 lbs. canned whole tomatoes cut up


* 1 teaspoon dried sage


* 1 teaspoon dried thyme


* 1/2 teaspoon dried oregano


* black pepper to taste


* 1 bay leaf, crumbled


* 4 cups cooked elbow macaroni




Directions

1.Drain beans and reserve liquid. Rinse beans.

2.Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.

3.Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.

4.Cover and cook over medium heat 20 minutes. Cook macaroni according to directions on package using unsalted water. Drain when cooked. Do not overcook.

5.Combine reserved bean liquid with water to make 4 cups.

6.Add liquid, beans, and cooked macaroni to vegetable mixture.

7.Bring to a boil; cover and simmer until soup is throughly heated. Stir occasionally.

Yield: 16 servings--Serving Size: 1 cup

Banana Chocolate Chip Muffins

Ingredients

1 cup bananas, mashed (about 2 1/2 medium bananas)
1 large egg
1/2 cup applesauce
1 tbsp stevia or 1/2 cup splenda
1 cup whole wheat flour
1 cup regular flour
1/4 cup milk, 1%
1/4 tsp vanilla extract
2 tsp baking powder
3 tbsp semi-sweet mini chocolate chips


Directions

Mix all ingredients in large bowl. Fill 16 muffin tins or papers about halfway. (I used an ice cream scoop to spoon it because the dough will be thick.)
Bake 350 degrees for 20 mins.
ENJOY!


Number of Servings: 16

Oh Boy, Salad!

Ingredients

1 cup tomatoes, chopped or sliced
1 cup cucumber (peeled), pared, chopped
1 tsp dill weed, dried
1 tbsp light mayonnaise


Directions

Using equal proportions of tomato and cucumber, chop everything up into small bits.
Sprinkle with dill, or any seasoning of your choice.
Add a spoonful of light mayo and stir until everything is well mixed. You can also use ranch dressing if you prefer.
Serve immediately, or after chilling. It generally lasts a few days in the refrigerator, so it can be made ahead of time. Enjoy!


Number of Servings: 1

Black Bean Burrito Bake

Ingredients

1 (7-ounce) can chipotle chiles in adobo sauce
1/2 cup reduced-fat sour cream
1 (15-ounce) can black beans, rinsed, drained, and divided
1 cup frozen whole-kernel corn, thawed
4 (8-inch) flour tortillas
Cooking spray
1 cup bottled salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese



Directions

Preheat oven to 350�.
Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.
Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350� for 20 minutes or until thoroughly heated.
Yield: 4 servings (serving size: 1 burrito)

Herb Lentils and Rice

Ingredients

2 cups reduced-sodium chicken broth or vegetable broth
1/2 cup and 1 tbsp dry lentils
1/2 cup and 1 tbsp chopped onion
1/4 cup and 2 tbsp uncooked brown rice
3 tbsp dry white wine, or chicken broth
1/2 tsp dried basil
1/8 tsp salt
1/4 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp garlic powder
1/8 tsp pepper
3/4 cup shredded reduced-fat Swiss cheese, divided


Directions

In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese.
Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray
Cover and bake at 350*F for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice.
Uncover; sprinkle with remaining cheese.
Bake 2-3 minutes longer or until cheese is melted.


Number of Servings: 3

Herb-Seasoned Chicken Breasts

Ingredients

4 boneless, skinless chicken breasts (1 lb.)
1 tsp Italian seasoning
1/2 tsp garlic-pepper blend
1/2 tsp paprika
1/4 tsp salt
1/4 cup chicken broth
1 pkg (8 oz) sliced fresh mushrooms (3 cups)


Directions

Sprinkle both sides of chicken with Italian seasoning, garlic-pepper blend, salt & paprika.
Heat 10-in nonstick skillet over medium heat. Add chicken; cook 3 minutes. Turn chicken; reduce heat to medium-low. Stir in broth and mushrooms.
Cover; cook 4 to 7 minutes or until chicken is no longer pink when center of thickest part is cut (170�F).

Number of Servings: 4

Pong Pong Pork Chops

Ingredients

4 pork loin chops
1 medium onion, sliced thin
2 cloves garlic, minced
2 tbsp soy sauce
2 tsp hot mustard
2 tsp Splenda
2 tsp sesame oil
2 tbsp tabasco sauce
4 tbsp peanut butter
1/2 cup water
1 tsp powdered ginger


Directions

In a non-stick skillet saute' onion and garlic with a small amount of water until onion is translucent and set aside.
Trim all fat from chops and make small cuts through any membrane on the outside to prevent chops from curling.
Brown pork chops on both sides and then return onions and garlic to pan.
Mix the rest of the ingredients to make a sauce, thin with more water if needed.
Add to pan chops, onions and garlic and heat through.
Serve with rice.
Chicken breasts can be used instead of pork.

Number of Servings: 4

Parmesan Fries

Ingredients

4 large potatoes
1/2 tbsp ground thyme
1/2 tsp black pepper
1 tbsp olive oil
1/2 tsp salt
1/4 cup grated parmesean cheese


Directions

Cut potatoes into fry like strips, and pat wedges dry with a paper towel.
Place in a bowl and toss with thyme and pepper, and drizzle with oil.
Place single layer on a baking sheet, and bake at 450 degrees for 30 minutes.
Sprinkle cheese and salt evenly over wedges.
Bake for another 10 minutes to brown.

Number of Servings: 6

Vegetarian Taco Salad

Ingredients

8 Taco Shells or 120 grams baked tortill chips
1 15 oz can pinto beans
2 cups shredded lettuce
4 Tablespoons shredded low fat cheddar cheese
4 tablespoons salsa
4 tablespoons fat free sour cream
4 tablespoons taco sauce


Directions

1. Drain beans.
2. Heat and slightly mash beans in a skillet
3. Spoon 1/2 cup beans over chips. Add a tablespoon of sour cream and 2 tablespoons of salsa.
4. Mound on lettuce, tomato, and a tablespoon of grated cheese. Top with taco sauce.

Serves 4 (includes 2 taco shells or 30 g baked tortilla chips)

Turkey Taco Salad

Ingredients

2 oz ground turkey
1 1/2 cups romaine lettuce
1/4 cup red kidney beans
1/4 cup cheddar cheese
1/8 cup onions
1/2 oz tortilla chips
2 tbsp salsa


Directions

Brown turkey and then add the taco seasoning.
Chop lettuce and add kidney beans and onion. Rinse the lettuce, onion and kidney beans.
Add the turkey and cheese to the salad.
Crush tortilla chips and add to the top of the salad.
Add salsa and enjoy!

Number of Servings: 1

Pepperoni Pizza Sandwich Wrap

Ingredients

1 sandwich wrap in sundried tomato flavor (or any flavor that suits you)
1/4 cup pizza sauce
1/4 cup 2% milkfat mozzarella cheese
17 turkey pepperoni slices
5 jumbo olives, sliced


Directions

Preheat oven to 400*. Place cookie sheet in oven while pre-heating.
Place wrap on cookie sheet and place in oven for 2-5 minutes (watch to make sure does not burn just crisps).
Take out of oven and turn on broiler.
Place toppings on wrap.
Put under broiler for another 1-3 minutes or until done to your liking.
ENJOY!


Number of Servings: 1

Romesco Dip

Ingredients

Almonds, 1 cup, whole
*Trader Joe's Fire Roasted Red Peppers, 2 cup (with water from jar)
Bread, whole wheat (including toast), 2 slice
Garlic, 3 cloves
Olive Oil, .25 cup
Parsley, .2 cup


Directions

Serves 12.
In a skillet, heat almonds over medium heat until dark golden brown on both sides and fragrant. Toast whet bread. Allow both to cool.
Add almonds to the food processor and pulse a couple of times. Rip bread into large pieces, add to almonds. Pulse a few times, then add red peppers, garlic and parsley (reserve some parsley for garnish). Pulse until well-blended, then drizzle in olive oil and water/juice from red pepper jar.
This should be thick enough for dipping or spreading.
Dip celery, carrots or endive leaves into the dip. Or spread on toast points.

Number of Servings: 12

Wedding Soup

Ingredients

7 cups cooked pasta
2 large potatoes
2 cups cherry tomatoes
1 can tomato soup
2 tbsp olive oil
1 onion
1 cup frozen peas
1/3 cup black beans
1/3 cup chickpeas
1/3 cup black olives, pitte and diced
2 tbsp balsamic vinegar
Italian seasoning
6 cups water


Directions

Chop onion, saute in olive oil until translucent.
Add chopped potato, cook for 5 minutes.
Add remaining ingredients, cook while stirring over medium heat until pasta and potatoes are soft.

Number of Servings: 8

Recipe submitted by SparkPeople user SILEVRIA.
Number of Servings: 8

Fish Veronique

Ingredients



* as needed nonstick cooking spray


* 1 lb. white fish (cod, sole, turbot, etc.)


* 1/4 teaspoon salt


* 1/8 teaspoon black pepper


* 1/2 cup chicken stock or broth, skim fat from top


* 1 tablespoon lemon juice


* 1 tablespoon soft margarine


* 2 tablespoon whole grain flour


* 3/4 cup low-fat (1%) or skim milk


* 1/2 cup seedless grapes




Directions

1. Spray 10x6" baking dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.

2. Mix stock and lemon juice in small bowl and pour over fish.

3. Cover and bake at 350� F for 15 minutes.

4. Melt margarine in small saucepan. Remove from heat and blend in flour. Gradually add milk and cook over moderately low heat, stirring constantly until thickened.

5. Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.

6. Broil about 4" from heat 5 minutes or until sauce starts to brown.

Yield: 4 servings--Serving Size: 1 fillet with sauce

Creamy Fruit Dip

Ingredients

8 oz low fat cream cheese
6 oz sugar free, fat free vanilla yogurt
1 tsp vanilla extract
3 tbsp Splenda


Directions

Soften cream cheese in large mixing bowl.
Beat on medium speed with mixer, gradually add yogurt, vanlla extract, and Splenda.
Whip on high until light and fluffy.
Use as a dip for your choice of fruit such as peaches, melon, apple slices, or pears.

Number of Servings: 16

Lentil Vegetable Soup

Ingredients

* 1 cup dried brown lentils

* 4 cups vegetable broth

* 1 (14 1/2 oz.) can diced tomatoes

* 2 tablespoons olive oil

* 2 garlic cloves, diced

* 1 medium onion, diced

* 2 large carrots, peeled and sliced

* 2 celery stalks (including leaves,)chopped

* 1 bay leaf

* 2 tablespoons balsamic vinegar

* salt and pepper to taste



Directions

1. Pour lentils in a bowl, cover with water, and allow to sit overnight.

2. Over medium heat, cook onions in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf and vegetable stock.

3. Pour in drained lentils.

4. Bring to a boil, reduce heat, and allow the soup to
simmer for 30 minutes.

5. Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.

Makes 4 servings.

Broiled Cinnamon Peaches

Ingredients

Preparation time: 10 minutes

Cooking time: 5 to 10 minutes

Yield: 8 servings

Two 15-ounce cans peach halves canned in extra-light syrup.

2 tablespoons light margarine

2 teaspoons brown sugar substitute

cinnamon


Directions

1 Drain the peaches. Place the peaches cut side up in a broiler pan. Dot the cnter of each peach with the light margarine. Sprinkle lightly with brown sugar substitute. Sprinkle with cinnamon.
2 Broil approximately 5 to 10 minutes until brown

Number of Servings: 8

Beef Stroganoff

Ingredients



* 1 lb. beef tenderloin tips

* 1 1/2 cups whole wheat bow tie pasta

* 1/2 lb. mushrooms, sliced

* 1/3 cup chopped onion

* 2 teaspoons olive oil

* 2 tablespoons whole wheat flour

* 1 10.5 oz. can beef broth



Directions

1. Cook pasta according to package directions.

2. While pasta is cooking, trim fat from meat and cut into 1 x 1/2" pieces. Spray a large skillet with vegetable cooking spray. Heat skillet over medium-high heat until hot. Add beef and stir-fry 3-5 minutes until outside surface is no longer pink. Remove from skillet.

3. In the same skillet, add the olive oil and heat until hot. Add the onions and mushrooms and cook until tender, about 2-3 minutes.

4. Stir in the flour. Gradually add 1 cup beef broth, stirring until blended. Bring to boil. Cook and stir 2 minutes. Return beef to skillet and heat through. If stroganoff appears too thick, add more beef broth to thin as desired.

Salt and pepper to taste.

Serve beef mixture over pasta. Add dollop of sour cream, if desired.


Makes 4 servings (approx 4 oz beef and 3/8 cups pasta)

Healing Stroganoff

Ingredients

16 oz lean ground beef
2 cups water
2 cups carrots, chopped
1 small onion, chopped
1/2 cup mushrooms, chopped
3-1/2 cups diced tomatoes, no salt
1 cup frozen peas
2-3/4 cup dry whole wheat noodles


Directions

Brown and drain ground beef.
Add water, carrots, onion, mushrooms, and tomatoes.
Simmer until vegetables are tender.
Meanwhile, cook noodles.
Add peas and noodles to vegetables.
Makes 8-1 cup servings.


Number of Servings: 8

Slow Cooker Chicken Stew

Ingredients

2 pounds chicken, without skin or bone
2 cups carrots, chopped
4 cups potatoes, chopped
1 cup celery, chopped
1 onion, chopped
8 oz mushrooms
1 tsp each garlic powder, thyme, oregano, marjoram, basil, bay leaf, black pepper
4 cups water with 1 tsp lemon juice added


Directions

Chop chicken, carrots, potatoes, celery, and onion and put them in the slow cooker.
Pour the mushrooms on top.
Sprinkle on the seasonings, pour in the water and lemon juice, and put the lid on cooker.
Let cook on high for 4 hours, or on low for the day.
Dinner is ready when you walk in the door.

Number of Servings: 8

Mediterranean Salmon

Ingredients

4 four oz. pink salmon fillets
2 med. tomatoes, sliced
1 cup mushrooms, sliced
1 med. red pepper, cut in thin strips
2 tbsp pesto sauce
lemon juice, to taste
black pepper, to taste
4 cups whole wheat spaghetti, cooked


Directions

1. Preheat oven to 200C (400F). Spread out 4 large sheets of aluminium foil.
2. Place a salmon fillet in the center of each sheet. Spread 1/2 tablespoon pesto sauce on each fillet.
3. Divide the veggies into 4 equal portions and spread on and around fish.
4. Sprinkle freshly ground black pepper and lemon juice (to taste) over each fillet, and fold the aluminium foil closed to form 4 packages.
5. Bake for 15-20 minutes or until fish is done. Serve over cooked pasta.

Number of Servings: 4

Slow Cooker Orange Chicken with Potatoes

8 skinless chicken thighs
Kosher salt and pepper
2 onions, quartered
1 pound small red potatoes
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
12 cloves garlic, peeled
1 orange, cut into 1/4-inch rings
2 cups low-sodium chicken broth
1 tablespoon honey
8 sprigs thyme

Pat the chicken dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper. In the bowl of a slow cooker, combine the chicken, onions, potatoes, squash, garlic, orange, broth, honey, and thyme. Set the slow cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through, about 2 1/2 to 3 hours. Divide the chicken mixture into individual bowls.

Spicy Hamburger Stirfry

Ingredients

1 tsp olive oil
1 cup lean ground beef
1 cup rice, uncooked
1 cup green bell peppers, sliced
1 cup yellow bell peppers, sliced
1 cup carrots, sliced or strips
1 cup fresh mushrooms, sliced
1/8 tsp black pepper
1 tsp Oriental 5 spice blend
1/2 tsp curry powder
3 tbsp soy sauce


Directions

Cook one cup rice.
Heat oil in pan over medium heat. Put in hamburger. Cook until well browned.
Add spices excluding soy sauce.
Add vegetables and mix together with hamburger.
Cook until vegetables are soft but still slightly crisp.
Add rice and soy sauce. Stir and serve.
*Add spices according to your tastes*


Number of Servings: 4

Cowboy Caviar

Ingredients

2 (15oz) cans black beans, rinsed

1 (17 oz) can whole kernel corn, drained

2 large tomatoes, chopped

1 large avocado, diced

1/2 red onion, chopped

1/4 cup chopped fresh cilantro



Dressing

1 Tbsp red wine vinegar

3-4 Tbsp lime juice

2 Tbsp olive oil

1 tsp salt

1/2 tsp pepper



Directions

1. Combine all ingred. in bowl.
2. Cover and chill.
3. Garnish with avocado slices
or cilantro sprigs.
3. Serve with tortilla chips


Number of Servings: 24

Southwest Chicken Stew

Ingredients

8 oz chicken breast
1 tsp oil
1 onion
3 cloves garlic
1 green pepper
1 can black beans (drained)
1 cup frozen corn
1 can tomatoes w/ green chilis
1 tbsp cumin


Directions

Add oil to skillet.
Add cut up chicken breast and lightly brown.
Add onions, garlic and green peppers and cook till almost done.
Add in 1 can of black beans (drained), 1 cup frozen corn, and one can of tomatoes.
Add cumin to taste.
Simmer about 20-30 minutes until flavors blend.
Great served over brown rice or whole grain pilaf.


Number of Servings: 3

Caribbean Chicken

Ingredients

* 1 pound skinned and boned chicken breasts, cut into bite size pieces
* 2 cups pineapple tidbits, drained, reserve � cup pineapple juice
* 1 cup chopped green pepper
* 1 cup water
* 1 tablespoon cornstarch
* 2 tablespoons cider vinegar
* 2 tablespoons brown sugar
* 1/8 teaspoon dried garlic powder
* 1/8 teaspoon dried ginger
* 1 medium diced banana
* 1/4 cup slivered almonds
* 1 cup uncooked brown rice



Directions

1. In a large sauce pan cook rice according to package directions.
2. In a large skillet sprayed with vegetable cooking spray, saut� chicken for 5 minutes until tender. Stir in pineapple and green pepper.
3. In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well.
4. Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.
5. Fold in banana and almonds. Heat through.
6. Prepare brown rice according to package directions.
7. Serve over cooked brown rice.

Tomato and Spinach Chicken

Ingredients

2 skinless chicken breast
1 can diced tomatoes with juice
1/2 package of spinach
salt/pepper
onion powder to taste
garlic powder to taste
1 slice of bacon
2 cups cooked rice


Directions

Mix together tomatoes and spinach.
Place chicken breast on top of mixture.
Season with onion and garlic, salt & pepper.
Lay bacon strip on top of chicken.
Cover with foil and place into 350 degree oven.
Cook until chicken is tender.
Plate rice and put one chicken breast on rice and spoon over with the tomato and spinach sauce.
Serve with a garlic roll. Enjoy!


Number of Servings: 2

Chickpea Pasta

Chickpea Pasta
Hands-On Time: 20 minutes
Total Time: 30 minutes
Makes 6 servings

1 pound dried angel-hair pasta or spaghetti
3 tablespoons olive oil
3 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 cup low sodium chicken broth
1 15-ounce can chickpeas, drained
1/2 cup chopped fresh flat-leaf parsley leaves
1/2 cup (about 2 ounces) grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium-low heat. Add the garlic and red pepper flakes and cook until the garlic is softened, about 2 minutes. Add the broth and bring to a simmer. Add the chickpeas, cover, and cook until heated through, about 2 minutes. Stir in the parsley and Parmesan. Add the drained pasta, salt, and black pepper and toss to combine.

Zuppa du Jour

Ingredients

6 slices bacon, chopped
2 cups chopped onion
4 cloves garlic, minced
1/2 cup celery, chopped
1 cup carrots, chopped small
1 cup mushrooms, chopped
1 tbsp red pepper flakes (to taste)
salt and pepper
1 tsp ea oregano, basil
5 cups chicken stock (low fat, sodium)
28 oz can stewed tomatoes
1/4 cup orzo (or other small pasta)


Directions

In a large stock pot, cook bacon until most of fat rendered. Add onions, garlic, carrots, celery, mushrooms and cook until onions transparent.
Add red pepper flakes, oregano, basil and salt and pepper.
Add chicken stock and stewed tomatoes.
Bring to a boil, and add pasta.
Cook until al dente.
Check for seasoning and adjust if needed.

Number of Servings: 8

Rajma

Ingredients

4 cups red kidney beans 1 cup raw onions, chopped 1 can crushed tomatoes 1 tbsp salt 1 tbsp pepper, red or cayenne 2 cups water 1 tbsp canola oil

Directions

Saute onions in oil until golden brown. Add crushed tomatoes, cook for a few minutes. Add kidney beans, water, salt, and pepper. Heat through. Serve alone or with basmati rice. TIPS: -Use canned kidney beans to make this quickly, be sure to rinse the beans before adding them. -You can add as much or as little water to the pot depending on what consistency you like. -You can also add garlic and or ginger to change up the flavors. -If you REALLY want to change the flavor, buy MDH channa masala (in my opinion the best channa masala brand) or chat masala and add around 1/4 teaspoon to the dish. Number of Servings: 8

Tortilla Chip Casserole

Ingredients

16 oz Ground Turkey 1 cup chopped Onions 12 oz can Yellow Sweet Corn, 2 cup Black Beans 12 oz can Kidney Beans 2 cups Spanish Rice w/Tomatoes 1.5 cup shredded Cheddar Cheese 8 ounces Tortilla chips

Directions

Brown ground turkey with chopped onions. Put in bottom of sprayed casserole baking pan. Mix corn and beans in with cooked Spanish rice. Layer over browned turkey. Crush tortilla chips over the rice mixture. Spread cheese over top of casserole. Bake at 350 in preheated oven for 30 minutes or until cheese is melted. Garnish with fresh salsa and low fat sour cream.

Number of Servings: 12

Crab Melt

Ingredients

12 oz Surimi (imitation crab) coarsely chopped 2 hard-boiled egg whites, chopped 2 tbsp raw onion, chopped 1 dash black pepper 4 tbsp light mayonnaise 1/4 cup shredded Swiss cheese 4 slices tomatoes, medium (1/4" thick) 4 slices whole-wheat bread

Directions

In a bowl, mix the surimi, chopped egg whites, and chopped onion with the light mayonnaise and dash of black pepper.
Place bread slices on broiler pan.
Top each slice with a tomato slice, then surimi & mayonnaise mixture.
Sprinkle each sandwich with 1 tablespoon Swiss cheese.
Broil unil the tops are golden brown, & serve warm.

Number of Servings: 4

Chicken Escondido

Ingredients

1 lb chicken breasts, boneless & skinless 15 oz can black beans, drained 16 oz jar salsa verde 1/3 cup sundried tomatoes 2 cloves garlic 2 tbsp olive oil 2 tbsp balsamic vinegar

Directions

Cut chicken into bite-sized pieces.
Saute' tomatoes and garlic in olive oil and vinegar until tender.
Add chicken and cook until done.
Add salsa and black beans.
Simmer 5 minutes.
Serve over brown rice.


Number of Servings: 4

Cucumber Avacado Guacomole

Ingredients

2 ripe avocados, peeled and chopped 1/3 medium organic* cucumber, chopped 1/3 medium onion, chopped 1 garlic clove, minced 1 tsp cumin powder 1 squeeze lemon (about 1-2 Tbsp juice) Salt to taste (about 1/2 tsp)

Directions

Add all ingredients to blender or food processor and process to desired consistency. Add salt (about 1/2 tsp) to taste. Serve chilled. Enjoy with your favorite chips or tortillas.
*Note: If using conventional (non-organic) cucumber, peel skin and discard.

Number of Servings: 8

Penne Pasta Salad

Ingredients

Barilla Plus Penne Pasta (14.5 oz box) 2 cups chopped fresh broccoli florets 2 cups carrots chopped into bite-sized pieces 2 cups cherry tomatoes 1/2 cup Kraft Free Italian Dressing 1/2 cup Kraft 2% Milk Sharp Cheddar Cheese (I listed the exact brands I used so you know what I used for the recipe calculations)

Directions

cook pasta as directed. Place chopped broccoli and carrots into strainer. To drain the pasta, pour it into the strainer containing the vegetables to blanch them. Toss vegetables and pasta and place in refridgerator until chilled. Toss other ingredients with pasta mixture and serve cold.
Prep time above includes the time needed to chill before adding other ingredients.
This would be really good with tuna too if you want to add more protein.
Optional: add 1/4 cup black olives

Number of Servings: 14

Salmon with Summer Tomato Salsa

Ingredients

4 (4 ounce) fillets salmon, skin removed 1 cup chopped fresh tomato 1/2 Hass avocado, chopped 1 garlic clove, crushed 1 Tbsp balsamic vinegar 1 tsp olive oil 1/2 cup cooked corn kernels 1/4 cup minced red onion 1/4 cup chopped fresh cilantro salt and pepper, to taste 1 lime, cut in wedges

Directions

1. Preheat oven to 325 degrees.
2. Combine all ingredients (except salmon fillets and lime) in small bowl and refrigerate for 30 minutes.
3. Bake salmon for 15-20 minutes, or until cooked thoroughly.
4. Serve salmon surrounded by the salsa and lime wedges.
Can serve salmon either hot or cool --
Serving cool salmon with salsa is a great summer recipe; just refrigerate until cool

**makes 4 4-oz fillets

Number of Servings: 4

Chicken and Asparagus Pasta

Ingredients

3 cups whole wheat extra wide pasta 12 spears asparagus 1/2 chicken breast, bone and skin removed 1-1/2 cups fresh mushrooms, pieces or slices 1/2 cup low sodium chicken broth 1 tbsp extra virgin olive oil 1/4 cup feta cheese, crumbled 1 medium tomato Pinch of pepper, red or cayenne

Directions

Cook pasta according to package directions.
Meanwhile, cut chicken into bite-sized cubes and place in skillet with olive oil.
Cook until partially done.
Add asparagus and mushrooms, continue cooking until chicken is done.
Add chicken broth and cover pan, cook until asparagus is crisp tender.
Add pasta, red pepper flakes (to taste), and feta cheese. Remove from heat.
Serve with fresh diced tomatoes to garnish. Enjoy!

Number of Servings: 4

Chicken Goulash

Ingredients

1 - 2 lbs chicken breast, raw, cubed 2 cup diced onions 1/2 lb sliced mushrooms 2 garlic cloves, diced 1/2 tsp sage 1 tsp poultry seasoning 1/2 tsp salt 1/2 cup warm water with two chicken bouillon cubes dissolved 2 tbsp Hungarian paprika or sweet curry

Directions

Saute' onions in non stick pan with 1 tsp water.
Add mushrooms, garlic, cubed turkey, sage, poultry seasoning and salt.
Saute' until meat is tender stirring occasionally.
Add the chicken broth and paprika.
May be served over brown rice or whole wheat noodles.


Number of Servings: 6

Kidney Bean Salad

Ingredients

1 serving dark red kidney beans 4 tbsp fat free mayonnaise 2 tbsp fat free sour cream 1/3 cup celery, diced 2 tbsp onions, chopped

Directions

Rinse and drain the kidney beans.
Mix sour cream and mayo until smooth.
Mix kidney beans, celery, onions and dressing.
Refrigerate for several hours before serving.


Number of Servings: 4

Pasta Veggie Soup

Ingredients

4 oz whole wheat pasta spirals 2 cups (1 can) 99% fat free chicken broth 1 tbsp soy sauce (low sodium) 1 tbsp basil 1 tbsp dehydrated onion flakes 10 oz pkg frozen mixed veggies

Directions

Cook spirals in boiling water following package instructions, drain and set aside.
Combined remaining ingredients.
Bring to a soft boil and cook veggies to desired tenderness.
Add drained spirals to the pot with the veggies.
Stir, Serve and Enjoy!


Number of Servings: 4

Cucumber Salad

Ingredients

3 large cucumbers, peeled 4 large tomatoes 6 tbsp Reduced fat mayonnaise 2 tbsp shallots, chopped Garlic, 1 tbsp. minced Salt and pepper to taste

Directions

Chop cucumber, tomato and shallot.
Combine all ingredients n a large bowl, mixing well. Refrigerate for 1 hour before serving.


Number of Servings: 6

Lemon Garlic Tilapia

Ingredients

4 Tilapia fillets 1 tbsp olive oil 1 tbsp Country Crock Shed's Spread Juice of 1 lemon 1 tsp garlic salt 1 tsp dried parsley flakes Dash of salt Cayenne pepper to taste

Directions

Preheat oven to 400.
Spray a baking dish with non-stick cooking spray.
Melt butter in microwave.
Add olive oil, lemon juice, garlic powder, salt and parsley and sautee for a few minutes.
Pour over tilapia fillets in baking pan.
Sprinkle some cayenne pepper on top of fish.
Bake in preheated oven for about 13 minutes, and broil for an additional 2-3 minutes.

Number of Servings: 4

Turkey and Black Bean Sloppy Joes

Ingredients

19 ounces turkey (93% lean) black beans 1 can - drained and rinsed one medium onion sliced 1 tsp minced garlic 1 can - 6oz tomato paste 12 oz low sodium tomato juice 1 tbsp olive oil 1 tsp paprika 2 tsp chili powder 1 can tomatoes and green chiles 0.25 tsp salt 1 tsp Onion & Herb Ms Dash

Directions

Brown ground turkey and drain fat. Combine remaining ingredients and heat till hot and desired thickness. Server on whole wheat hamburger buns or whole wheat bread. (bun/bread in not in calorie count).

Number of Servings: 8

Turkey, Broccoli, and Tomato Soup

Ingredients

3 cups boiling water 3 low-sodium bouillon cubes 8 ounces lean ground turkey, cooked 1 can petite tomatoes, diced 1 package frozen broccoli, thawed

Directions

Boil water. Add bouillon. Stir.
Add broccoli and bring to a boil again. Cook until broccoli is bright green and slightly tender.
Add turkey and tomatoes and stir.


Number of Servings: 8

Maple Pecan Chicken

Ingredients

1 lb. boneless, skinless chicken breast (cut into six pieces) 1/2 cup halved pecans 1/4 cup plain bread crumbs 1 tsp pepper 1/2 cup reduced calorie syrup

Directions

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Put the pecans and bread crumbs into a food processor. Combine until all of the pecans are chopped into the same consistency as the bread crumbs.
Put into shallow bowl.
Put the syrup into a bowl.
Put the chicken into the syrup, coating both sides completely.
Put the chicken into the pecan and breadcrumb mixture.
Coat each side completely.
Lay the breaded chicken on the prepared baking sheet.
Coat the rest of the chicken pieces.
Bake for 30 - 35 minutes, or until all of the chicken is cooked through.


Number of Servings: 6

Tilapia

Ingredients

2 tbsp extra virgin olive oil (can substitute butter or oil of preference) 2 tilapia fillets (1/2 lb or 8 oz) 1/2 onion, diced 1/2 cup broccoli florettes 1 fl oz Pino Grigio (can substitute for other white wine) 4 cups bowtie noodles (or noddle of preference) 1 garlic clove, minced Italian seasonings Salt and ground pepper to taste

Directions

Boil water and bowtie noodles in sauce pan.
Brown onion using half of olive oil in a large frying pan and set aside.
Using remaining olive oil, cook tilapia in the frying pan until opaque and flaky.
Using a spatula, separate the tilapia into small pieces.
Add onion and garlic and mix thoroughly.
Add broccoli, seasoning, salt, pepper and wine.
Mix in the noodles.
Enjoy!

Number of Servings: 4

Lime Shrimp

Ingredients

28 large shrimp - ready to cook 1/2 lime, juiced 2 dashes salt 3/4 tsp black pepper 2 tbsp onion, chopped Cooking spray

Directions

Spray skillet with cooking spray.
Heat on medium heat.
Add all ingredients and cook till shrimp and onions are done.
Enjoy!

Number of Servings: 2

Low Fat Cheddar Chowder

Ingredients

2 cups boiling water 2 cups 1% milk 2 cups diced potatoes 1/2 cup chopped cauliflower 1/2 cup diced celery 1/4 cup chopped onions 1/2 tsp salt 1/4 tsp pepper 1/4 cup low-calorie margarine 1/4 cup all-purpose flour 2 cups shredded low-fat cheddar 1 cup cubed lean ham

Directions

Heat water in a large pot.
Add the potatoes, cauliflower, celery, onion, salt and pepper to boiling water.
Cover and cook over med-high heat for 10 minutes. Do not drain!
In a medium-sized sauce pan, melt margarine then add flour. Slowly add milk while whisking mixture.
Allow the sauce to thicken, then add to the veggie mixture.
Slowly stir in the cheddar until melted, add ham cubes and stir.
Do not bring soup back to boil.
You can serve immediately if you like, I like to transfer the soup to my slow cooker and leave it on low heat until ready to eat.

Number of Servings: 6

Greek Tuna Pasta Salad

Ingredients

3.5 oz. (1 packet) tuna in water 1 oz cooked rotini pasta 1 cup canned beans, red kidney or garbanzo 3 artichoke hearts (from a can), quartered 1 oz reduced fat feta cheese 1 cup cherry tomatoes, halved 1 oz chopped kalamata black olives lemon juice to taste garlic pepper to tase

Directions

Combine ingredients in a bowl and stir until all items are well distributed.
Take care not to stir everything to a pulp!
Serving size is calculated as a lunch entree, but this dish could work as a side to veggie burgers.

Number of Servings: 2

Apple Coffee Cake

ngredients

5 cups tart apples, cored, peeled, chopped 1 cup sugar 1 cup dark raisins 1/2 cup pecans, chopped 1/4 cup olive oil 2 teaspoon vanilla 1 egg, beaten 2 1/2 cup sifted whole grain flour 1 1/2 teaspoon baking soda 2 teaspoon ground cinnamon

Directions

1.Preheat oven to 350� F. 2.Lightly oil a 13x9x2-inch pan. 3.In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes. 4.Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients. 5.Turn batter into pan. Bake 35 to 40 minutes. Cool cake slightly before serving. Yield: 20 servings--Serving Size: 3-1/2-inch x 2-1/2-inch piece

Savory Garlic Chicken

Ingredients

4 Boneless Skinless Chicken Breast 1 Packet Lipton Savory Herb & Garlic Dry Soup Mix 1/3 Cup Water 1 TBSP Olive Oil or Vegetable Oil 1 Tomato, coarsely chopped 1 Cup Mozzarella Cheese 1 TBSP Shredded Parmesan Cheese

Directions
Preheat oven to 400 degrees.
Put chicken in 9x13 pan.
Chop tomatoes and put on chicken.
Mix water, oil, and soup mix. Pour over chicken and tomatoes.
Bake for 25 minutes. Put cheese on chicken and bake another 5 minutes or until chicken is cooked and cheese is melted.

Number of Servings: 4

Oatmeal Cookies

Ingredients

1/3 cup butter 1/3 cup lightly packed brown sugar 1/4 cup warm water 1 cup flour, divided (set 1/4 cup aside) 1 cup quick rolled oats 1 tsp cinnamon 1/2 tsp baking soda 1 tsp vanilla

Directions

Cream butter and sugar together, beat in water and vanilla.
Set aside 1/4 cup flour for rolling.
Mix together remaining dry ingredients (except flour) in separate bowl, and then stir into the creamed mixture.
Add remaining flour gradually to dough until it is stiff enough to roll.
Divide dough into three lumps, about same size.
Roll each out 1/8th inch thick and cut into equal pieces or use cookie cutter.
Place on lightly greased cookie sheet.
Bake at 350*F for approx. 10 minutes or until golden.

Chicken Marsala

Ingredients

1/8 teaspoon black pepper 1/4 teaspoon salt 1/4 cup flour 4 chicken breasts, boned, skinless (5 oz.) 1 tablespoon olive oil 1/2 cup tomato juice 1/2 cup chicken stock, skim fat from top 1/2 lemon fresh lemon juice 1/2 cup sliced mushrooms 1 tablespoon fresh parsley, chopped

Directions

1. Mix together pepper, salt, and flour. Coat chicken with seasoned flour.
2. In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
3. To the skillet, add tomato juice and stir until heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
4. Return browned chicken breasts to skillet. Spoon sauce over the chicken.
5. Cover and cook for about 5-10 minutes or until chicken is done.
6. Serve sauce over chicken. Garnish with chopped parsley.
Yield: 4 servings--Serving Size: 1 chicken breast with 1/3 cup sauce

Fantastic Flank Steak

Marinade:

1 1/2 tablespooons Dijon mustard
3 1/2 tablespoons red wine vinegar
1/2 teaspoon crumbled dry oregano
Salt and pepper, to taste
1/4 cup extra virgin olive oil
1 large clove of garlic, peeled and smashed


1 flank steak, about 1 1/4 to 1 1/2 pounds

1. Prepare the marinade: In a large bowl, whisk together the mustard, vinegar, oregano, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until thickened; add the garlic.

2. Add the flank steak to the marinade and turn it to coat well. Cover and marinate in the refrigerator for 8 hours, turning the steak once or twice. Remove from the marinade and pat dry.

3. Broil or grill the steak over high heat, 3 inches from heat source, 4 minutes per side for medium rare meat. Remove to a cutting board and let rest 10 minutes before slicing. Slice the steak thinly on the diagonal and arrange on a platter.

Minestrone Soup

Ingredients

1/4 cup olive oil 1 clove garlic, minced or 1/8 tsp garlic powder 1-1/3 cup coarsely chopped onion 1-1/2 cup coarsely chopped celery and leaves 1 can (6 oz.) tomato paste 1 tablespoon chopped fresh parsley 1 cup sliced carrots, fresh or frozen 4-3/4 cup shredded cabbage 1 can (1 lb.) tomatoes, cut up 1 cup canned red kidney beans, drained and rinsed 1-1/2 cup frozen peas 1-1/2 cup fresh green beans dash hot sauce 11 cups water 2 cups uncooked, broken whole wheat spaghetti

Directions

1. Heat oil in a 4-quart saucepan.

2. Add garlic, onion, and celery and saut� about 5 minutes.

3. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.

4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.

5. Add uncooked spaghetti and simmer 2-3 minutes only.

Yield: 16 servings--Serving Size: 1 cup

Zucchini Parmesan

Ingredients

Zucchini, 1 cup, sliced Parmesan Cheese, grated, 1 tbsp I Can't Believe It's Not Butter, Original Buttery Spray, 10 sprays Non-stick cooking spray

Directions

Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it's warm!
Make a larger batch for a delicious and healthy side dish for any meal! Your family will love it!

Cinnamon Apples

Ingredients

4 baking apples 1/2 cup brown sugar, packed 4 teaspoons margarine 1/2 teaspoon cinnamon

Directions

1. Remove core from apples and place upright in baking dish, placing two tablespoons brown sugar, 1-teaspoon margarine and 1/8-teaspoon cinnamon in the center of each apple. Pour water into baking dish to 1/4 inch depth.

2. Bake at 375� F for 30-40 minutes, or until tender.

Sour Cream Chicken Enchiladas

Ingredients

16 oz. fat free sour cream 1 can fat free cream of chicken soup 1 tbls. fresh chopped cilantro (1/2 tbls. dried) 2 1/2 cups cooked shredded chicken breast 1 can Mexican Rotel 1 cup chopped onions 16 corn tortillas 8 oz. shredded pepper jack and colby cheese blend 1 can diced green chiles

Directions

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.
Pour over the sour cream sauce and top with the remaining cheese.
Bake in a 350 degree oven for about 30 minutes or until heated through.
Makes 8 servings of 2 enchiladas each.

Number of Servings: 8

Roasted Turkey

Ingredients

1 Whole Turkey (12 pounds) 3/4 cup olive oil 2 tablespoons garlic powder 2 teaspoons dried basil 1 teaspoon ground sage 1 teaspoon salt 1/2 teaspoon black pepper 2 cups water

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey and place into a roasting pan with a lid.
2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt and black pepper. Using a basting brush apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the pan and cover with the lid.
3. Bake for 3 to 3.5 hours or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C).
4. Remove bird from oven and allow to stand for about 30 minutes before carving.
Makes 16 servings.

Salsa

Ingredients

2 medium Tomatoes 1 cup Onions 6 Garlic clove 1 lime 2 tbsp Cilantro Dash Salt 1/2 cup Green Chili Peppers

Directions

First, the ingredients must be fresh. Find a pepper that is the right amount of spice for your taste. You can also use green onions or the entire onion including greens for a slightly greener taste.
Chop onions, garlic, pepper, and tomatos. Combine in a bowl that is refridgerator safe. Add fresh cilantro, salt, and lime to taste.
Refridgerate over night and voila! Delicious, fresh, healthy homemade salsa!

Number of Servings: 4

Avocado Hummus

Ingredients

2 (15oz.) cans chick peas 3 cloves garlic, finely minced 3-4 tbsp fresh lemon juice 3 tbsp Tahini 1/2 tsp salt 1/2 tsp cumin 1/8 tsp garam masala (optional) 1/2 cup low-fat plain yogurt 1 ripe avocado

Directions

Drain beans and rinse in a colander until water runs clear. Puree beans with garlic in a food processor.
Add remaining ingredients and blend until thick and smooth. Add more salt or lemon juice if desired.
Transfer to a bowl, cover, and chill until ready to serve.


Number of Servings: 8

Baked Chicken Tortillas

Ingredients

1 cup bottled salsa, divided 8 oz fat free sour cream 6 (10-inch) flour tortillas 1-1/2 cups chopped cooked chicken breast (about 3/4 pound) 1/3 cup chopped tomato 1/3 cup chopped green or red bell pepper 1/4 cup chopped onion Cooking spray 3/4 cup (3 oz) shredded reduced-fat cheddar cheese

Directions

Preheat oven to 350�.
Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla.
Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up.
Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray.
Top with 1/2 cup salsa.
Bake at 350� for 15 minutes.
Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.


Number of Servings: 6

Crockpot Crazy Chicken

Ingredients

6 boneless skinless chicken breasts 2 cups salsa 1 tbs honey 1 tsp cumin 1 tsp chili powder 1 tbs ketchup 1/2 tbs mustard

Directions

Place chicken in the crock pot.
In a small bowl mix the remaining ingredients and pour over the chicken.
Cover and cook on low for 6 to 8 hours.
Really good over rice or pasta (not included in nutritional info).
Serve each breast with about 1/3 cup of sauce.

Number of Servings: 6

Mediterranean Grilled Cheese

Makes 4 sandwiches

8 slices firm white bread

¼ cup mayonnaise

6 oz thinly sliced Fontina cheese, room temp

6 oz thinly sliced ham

1 large tomato, sliced thin

8 large or 16 small basil leaves

½ sweet red or other sweet onion, sliced thin

4 Tablespoons of melted butter

Spread each slice of bread with mayo. On 4 slices, mayo side up, stack ½ of cheese, all the ham, tomato, basil and onion, then the remaining cheese. Top with remaining bread slices, mayo side down. Heat griddle or skillet. Brush top of bread with melted butter, then invert onto cooking surface. Grill over medium low heat until golden brown. Brush uncooked side with butter, flip and grill until golden brown. Pressing down on the sandwich during the grilling helps to brown the sandwich.

Chicken, Broccoli, and Pasta Salad

Ingredients

1 pkg. egg noodles 2 cups chicken breast (cooked and diced) 1 pkg lightly steamed broccoli Dressing: 1 cup extra virgin olive oil 1/2 cup balsamic vinegar 2 tsp soy sauce 2 split garlic cloves 4 cups shredded Montery Jack cheese

Directions

Cook chicken, boil noodles, and steam broccoli.
Drain the noodles and brocoli.
Mix the three together and set aside to make the dressing.
Mince the garlic cloves and mix remaining dressing ingredients.
Pour dressing over the chicken mixture and set in the refrigerator to chill overnight (or at least 4 hours).
Serve with 1/3 cup of shredded cheese as a topping. Mix in and enjoy!
Some people also like to serve with a crusty Italian bread slice.

Number of Servings: 12

Turkey Kielbasa Cannelini

Ingredients

2 tbsp olive oil 1 tsp minced garlic 2 cups whole button (crimini) mushrooms 1 oz. dry white wine 1 (14oz.) turkey kielbasa 1 (15 oz.) can cannellini (white kidney) beans 4 basil leaves 1 tsp ground thyme salt & pepper to taste

Directions

Heat olive oil in skillet.
Add garlic and mushrooms and saute', adding white wine until tender.
Stir in sliced kielbasa, cannellini, thyme, and basil and simmer over medium-low heat until mixture is evenly heated. Add salt and pepper to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user SENORAVILLA.
Number of Servings: 6

Stuffed Potatoes

Ingredients

4 medium baking potatoes 3/4 cup low-fat (1%) cottage cheese 1/4 cup 1% milk 2 tablespoons soft margarine 1 teaspoon dill weed 3/4 teaspoon herb seasoning 4-6 drops hot pepper sauce 2 teaspoon grated parmesan cheese

Directions

1. Prick potatoes with fork. Bake at 425� F for 60 minutes or until fork is easily inserted.

2. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.

3. Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells.

4. Sprinkle each top with 1/4 teaspoon parmesan cheese.

5. Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.

Yield: 8 servings--Serving Size: 1/2 potato each

Beef and Broccoli

Ingredients

1 lb round steak, sliced in thin strips 1 clove garlic, minced 1/2 cup chopped onion 1 can beef broth 2 tbsp cornstarch 1 tbsp brown sugar 2 tbsp soy sauce 1/4 tsp garlic powder 1/4 tsp ground ginger 4 cups broccoli flowerets 4 cups cooked rice

Directions

Coat skillet with cooking spray and heat over medium heat for one minute.
Add beef, onion and minced garlic; stir fry until brown. Remove the beef to a plate and keep warm.
Add half the broth and broccoli to pan. Cover and smimmer until broccoli is tender crisp.
Mix cornstarch, brown sugar, garlic powder, ginger and soy sauce with remaining broth until smooth; add to the pan. Cook until mixture begins thicken, stirring constantly. Return beef to mixture, stir and serve over rice.

Number of Servings: 4

Baked Mushroom Chicken

Ingredients

3 boneless skinless chicken breasts 1 can cream of mushroom soup, 98% Fat Free 1 cup sweet onion (sliced) 1 cup red pepper (sliced) 2 tsp crushed red pepper flakes(optional) 2 tbsp french fried onions 1 cup whole button mushrooms

Directions
Preheat oven to 350 degrees.
Place chicken in baking dish.
Spoon cream of mushroom soup on top of chicken.
Add onion, red pepper & mushrooms to baking dish.
Sprinkle crushed red pepper on top (watch out they are spicy!!!).
Cook in oven 35 minutes (45 - 50 minutes if frozen). Sprinkle french fried onions on top during last 5 minutes of cooking.
ENJOY!!!


Number of Servings: 3

Spicy Hot Black Eyed Peas

3 slices bacon
1 can black-eyed peas or frozen and cooked
1 can whole diced tomatoes, undrained
1 c. chopped onions
1 large green pepper, chopped
1 clove garlic, minced
1/2 lb. kielbasa, Polish, or smoked sausage, sliced or cubed
1 tsp. ground cumin
1 tsp. dry mustard
1/2 tsp curry powder
1/2 tsp chili powder
1 tsp. salt
1/2 tsp pepper
chopped parsley (optional)

Cook bacon in large skillet until crisp. Remove from pan, crumble and set aside. Add sausage, onions, green pepper and garlic to pan and stir fry until vegetables are tender. Stir in remaining ingredients (except parsley) and bring to boil. Reduce heat and simmer 20 minutes, stirring occasionally. Pour into dish and sprinkle with parsley and bacon. Can be served over rice or eaten in bowls like chili.