Recipes and such...

cappuccino dessert

2008-02-02T16:19:00.001-08:00

Cappuccino Dessert

2 cups cold fat-free milk
2 tsp. MAXWELL HOUSE Instant Coffee
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/8 tsp. ground cinnamon
1 cup thawed COOL WHIP LITE Whipped Topping
POUR milk and instant coffee into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Pour into five dessert dishes.
REFRIGERATE at least 1 hour before serving.
ADD cinnamon to whipped topping; stir with wire whisk until well blended. Spread over pudding.

Lemon Chicken With Roasted Garlic

2008-02-02T15:23:00.000-08:00

Lemon Chicken With Roasted Garlic

Juicy and full of flavor! A quick and easy way to prepare lemon/garlic chicken thighs
Ingredients:
8 skinless boneless chicken thighs, washed and patted dry
1/3 cup lemon juice
1/4 cup olive oil
10-15 whole peeled garlic cloves
1/2 cup chicken broth
1 Tbsp dried oregano
Salt and pepper

Method
Preheat oven to 400 degrees. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season well with salt and pepper. Roast in 400 degree oven, turning occasionally until the chicken is golden and most of the broth/juice has evaporated, leaving only olive oil in the pan. Remove the chicken and garlic cloves from the pan leaving the olive oil behind. Serve the chicken garnished with the whole roasted garlic cloves and additional lemon wedges.

Notes: The chicken in this dish is succulent and the garlic is soft, mild and delicious.
Number of servings: 4

Easy Chicken & Dumplings

2008-02-02T15:22:00.000-08:00

Easy Creamy Chicken and Dumplings
Ingredients:
1 tablespoon all purpose flour
12 ounces skinless, boneless chicken breast halves or thighs, cut into one inch pieces
2 tablespoons margarine or butter
1 stalk of celery, sliced
1 medium carrot, chopped
1 onion, cut into wedges
1 1/4 cups chicken broth
1 10 3/4 ounce can condensed cream of chicken with herbs soup
1/8 teaspoon pepper
1 4.5-ounce package (6) refrigerated buttermilk biscuits*
1 cup frozen peas

Method
Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery and onion in hot margarine for 2-3 minutes or until chicken is brown. Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender. Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.

Notes: As an option, substitute drop biscuits for refrigerated biscuits. To prepare, in a medium bowl combine 1 cup packaged biscuit mix and 1/3 cup milk. Drop mixture by teaspoonfuls into 8 dumplings on top of chicken mixture. Cook, covered, as directed.
Number of servings: 4

bubble-up pizza

2008-02-02T15:20:00.000-08:00

1/3 c. green bell pepper, chopped
1/3 c. onion, chopped
1 c. fresh mushroom, sliced
1/3 c. pitted ripe olives, sliced
1 jar (14 oz) spaghetti sauce
1 garlic clove, pressed
3 pkg (7.5 oz each) refrigerated buttermilk biscuits
2 c. (8oz) shredded mozzarella cheese

Preheat oven to 375°F. Chop bell pepper and onion with Food Chopper. Slice mushroom and olives using Egg Slicer Plus. In 1-Qt Batter Bowl, combine vegetables and spaghetti sauce using Classic Scraper. Press garlic into Batter Bowl using Garlic Press; mix well. Cut each biscuit into quarters using Kitchen Shears.

Arrange half of the biscuit pieces evenly over bottom of 9x13" Baker. (Bottom of Baker will not be completely covered.) Spread with half of the sauce mixture. Sprinkle with half of the cheese. Repeat layers. Bake 23-28 minutes or until golden brown. Cut into 8 squares. Serve using Large Serving Spatula.

cheesy baked chicken

2008-02-02T15:18:00.001-08:00

CHEESY BAKED CHICKEN
1 sleeve Ritz crackers
2-3 boneless breast of chicken
1 bag shredded sharp cheddar cheese
2 tablespoons extra virgin olive oil
1 tsp pepper
1/2 or 1 tsp parsley flakes
1 tsp salt (or to taste)
1 9x9 Pyrex pan

Crush the sleeve of Ritz crackers in a large bowl until it's fine enough to use as breading.
Add pepper, salt and parsley flakes to the Ritz cracker breading, then mix.
Thaw out the breast of chicken, then rinse briefly with water.
Roll each piece of chicken through the breading, then add the 1 tablespoon of Extra virgin olive oil to the bottom of the Pyrex pan. This to give it a little taste and to help it not stick to the Pyrex.
Whatever breading you have left, add it over the top of the pieces that are in the dish.
Sprinkle all of the shredded cheese over the chicken, then add more olive oil (1 tablespoon) to the top.
Bake at 350 degrees for 45 minutes iff chicken is still frozen, 30 minutes if thawed.

Spud Soup

2008-02-02T15:16:00.000-08:00

Spud Soup (the ultimate in comfort food)

3 Tbsp butter
1 large onion
1/2 cup thinly slice carrot
1/2 cup diced celery
1 garlic clove (or more, if you like it)
4 cups diced potato
2 cups chicken broth
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. parsley flakes
2 cups milk
8-12 strips bacon, cooked & crumbled
1/2 cup grated cheese for garnish

Put first 5 ingredients into a large pot and saute veggies until onion is soft and clear.
Add potato, chicken broth, salt, pepper and parsley (and bacon, if desired). Bring to a boil. Cover and simmer slowly until all cooked, stirring occasionally. Stir in milk at the very end, after turning off the heat (do not allow it to boil once the milk has been added).
Garnish with cheese. Serves 4-5.

Miracle Chicken Skillet

2008-02-02T15:15:00.001-08:00

Miracle Chicken Skillet
This flavourful all-in-one dish comes to life with a secret ingredient-MIRACLE WHIP!

1/4 cup miracle whip dressing
1-1/2 cups chicken broth
1 tbsp chili powder
4 small boneless chicken breasts (1lb)
1 tomato, chopped
1/2 cup KRAFT old cheddar shredded cheese

Mix dressing, rice, broth and chili powder in a large skillet. top with chicken.
Bring to boil. cover. reduce heat to low, simmer 25 minutes.
Top with remaining ingredients. cook an additional 3-5 minutes.

honey moist cornbread

2008-01-30T17:46:00.001-08:00

HONEY - MOIST CORNBREAD

1 c. flour
1 c. yellow cornmeal
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 c. whipping cream
1/4 c. vegetable oil
1/4 c. honey
2 eggs, slightly beaten

Heat oven to 400 degrees. In medium bowl stir together flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients just until moistened. Pour into greased 9 inch square baking pan. Bake for 20-25 minutes or until wooden pick inserted comes out clean. 6 servings.

corn sticks

2008-01-30T15:15:00.000-08:00

CORN STICKS

1/2 c. yellow cornmeal
1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
1 egg, beaten
1/2 c. evaporated skimmed milk
2 tbsp. vegetable oil
Vegetable cooking spray

Combine first 5 ingredients in a medium bowl. Add egg, milk, and oil; stir until batter is smooth. Coat a cast iron corn stick pan with cooking spray. Heat in a 425 degree oven 3 minutes or until hot. Remove pan from oven; spoon batter into pan, filling two thirds full. Bake at 425 degrees for 10 to 12 minutes or until lightly browned. Yield: 12 corn sticks (81 calories per corn stick).

Chess Pie

2008-01-30T15:03:00.001-08:00

BRUNSWICK COUNTY LEMON CHESS PIE

1 Unbaked 8" Pie Shell
3 Eggs
2 Lemons
1 tsp. corn meal
1 tbsp. self-rising flour
1/2 stick butter
1-1/4 cups sugar
1 tbsp. water

Beat eggs until fluffy. Add water and juice of 2 lemons and grate in appx. 1 tsp. of lemon rind; set aside.
Cream butter, sugar, corn meal and flour. Add lemon and egg mixture and mix well.

Pour into unbaked pie shell and bake at 350 degrees for 30-40 minutes or until a knife inserted in center comes out clean. (Pie will be a deep golden brown on top).

strawberry cake

2008-01-30T14:54:00.001-08:00

STRAWBERRY CAKE

CAKE:

1 package white cake mix
1 package o gelatin, strawberry
1/2 cup frozen strawberries
1/2 cup water
1 cup oil
4 eggs

ICING:

1 pound powdered sugar
1/4 cup butter, melted
1/2 cup frozen strawberries

CAKE: Mix jello and cake mix together. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add berries. Bake at 325 F. for 30 to 45 minutes in greased and floured 9 x 13-inch baking pan.
ICING: Cream butter, powdered sugar and strawberries together. Spread on cooled cake.

Category: Desserts & Sweets

Serving Size: 8

strawberry daquiri cake

2008-01-30T14:49:00.000-08:00

STRAWBERRY DAIQUIRI CAKE

1 box strawberry cake mix, any kind you prefer
1 (14oz.) can sweetened condensed milk
1 (14oz.) container of Cool Whip
1 frozen strawberry daiquiri mix, thawed and drained
1 large container of frozen strawberries.

Bake cake according to the box, after cake bakes, let cool 10 minutes. Turn cake out onto a wire rack and allow to cool completely.
Split cake in half with dental floss. Put the bottom half back into pan and place the strawberries on top.

Stir the sweetened condensed milk and daiquiri mix together and then fold in the Cool Whip. A drop of red food coloring may be added, if desired.

Put half of the strawberries on the cake and then place the top cake over the strawberries. Spread the rest of the icing on and refrigerate.

You may decorate with more strawberries.

Magic Cherry Cobbler

2008-01-30T11:57:00.000-08:00

CHERRY DUMP COBBLER

1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
32 ounces cherry pie filling
1/2 cup butter

Heat oven to 350 F. Melt butter in a 13 x 9-inch pan. Mix flour, baking powder, salt, milk, and sugar in mixing bowl. Pour into pan. Add the cherry pie filling to the batter in the pan and spread evenly. Bake for 45 minutes to an hour. Batter will form crust on top of cobbler. Cherries will go to the bottom as cobbler bakes.
Serving Size: 8

Easy Stewed Apples

2008-01-30T11:55:00.002-08:00

STEWED APPLES

1 qt. apples (firm)
1/2 stick butter
Pinch of salt
1 c. sugar
1/2 c. water

Sprinkle sugar over apples. Let stand for 1/2 hour (makes apples firmer). Then add salt, water and butter. Cook fast until tender. (Don't over cook will mush up.) Serve with hot biscuits.

White Castle Burgers

2008-01-30T11:28:00.003-08:00

WHITE CASTLE HAMBURGERS

1 1/2 lbs. ground beef
1 egg
1 instant onion soup mix
2 tbsp. water

Mix and press into cookie sheet. Poke holes. Place diced onions into holes. Bake at 400 degrees for 10 minutes. Cut into squares. Use dinner rolls for buns.

lemon ice box pie

2008-01-30T11:27:00.001-08:00

LEMON ICE BOX PIE

1 box vanilla wafers
1 can condensed milk
3 eggs, separated
Juice of 3 lemons
Pie plate
1 stick softened butter

Crumble 2/3 box of wafers. Mix with butter. Mix thoroughly to form a ball. Spray pie plate with Pam. Place ball in center of plate and spread in plate. Place remaining wafers along the wall of the dish, covering all of side. Lap the wafers over each other.
In a medium size bowl, mix condensed milk, egg yolks and juice, mixing well. Pour mixture on top of wafers. Bake at 300 degrees for 30 minutes. Beat egg whites until stiff gradually, adding 3 tablespoons sugar. When pie is done, spread meringue over pie. Place in oven and cook until meringue is golden brown. Cool pie on rack. When completely cooled, place in "ice box" to chill, about 3 hours.

Bailey's Irish Cream Cheesecake

2008-01-30T11:23:00.000-08:00

BAILEY'S IRISH CREAM CHEESECAKE

CRUST:

10 graham crackers, broken
1 1/4 c. walnuts (may use any kind of nuts)
1/4 c. sugar
3/4 stick of melted sweet butter

FILLING:

1/2 lb. cream cheese, at room temperature
3/4 c. sugar
3 lg. eggs
1/3 c. Bailey's Irish Cream
1 tsp. vanilla extract
3 oz. imported white chocolate broken into pieces

TOPPING:

1 1/2 c. sour cream
1/4 powdered sugar
1 1/2 oz. white chocolate, grated
Walnuts, grated, to sprinkle

Preheat oven to 325 degrees.
CRUST: Lightly butter a 9 inch cheesecake pan. Finely grind crackers, walnuts and sugar in processor. Add butter and blend. Press into bottom of pan. Refrigerate for twenty minutes.

FILLING: Using mixer, beat cream cheese and sugar in a large bowl until smooth. In another bowl, whisk eggs, Bailey's Irish Cream and vanilla until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor. Add chocolate to filling. Transfer filling to crust lined pan. Bake until the edges of the filling are puffed and the center is set about 50 minutes. Cool on rack.

TOPPING: Mix sour cream and powdered sugar. Spread topping onto cooled cake. Refrigerate about 6 hours. Sprinkle grated white chocolate and walnuts on top before serving.

Catherine's Spicy Chicken Soup

2008-01-01T14:07:00.000-08:00

"This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!"

INGREDIENTS
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

DIRECTIONS
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Florida Grapefruit and Jerk-Grilled Chicken with Arugula Salad

2008-01-01T13:50:00.000-08:00

Makes 4 servings
Prep Time: 1 hour
Total Time: 1 1/2 hours

This recipe landed first place in a contest of grapefruit recipes that met the Best Life Diet guidelines. The chef is Matthew Laman, of Hummelstown, PA.

INGREDIENTS
CHICKEN
4, 6-oz. boneless chicken breasts
1 tablespoon jerk marinade
1 tablespoon minced garlic
Non-stick cooking spray
2 cups no-salt-added chicken broth
juice of 2 Florida grapefruit
1 tablespoon finely chopped cilantro
SALAD
2 cups arugula
2 tablespoons extra-virgin olive oil
2 Florida grapefruit
2 papaya (peeled, seeded and diced)
fresh cracked pepper to taste
16 grape tomatoes sliced in half (lengthwise)
4 fresh 1/4-inch pineapple rings

DIRECTIONS

Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour. Remove chicken from zip-top bag and place on hot grill. Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165 degrees.

In a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and grapefruit juice. Bring to a boil, lower temperature to medium low and reduce to syrup. Add cilantro. Stir well and set aside. In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together. Toss the ingredients to coat arugula. Add tomatoes and papaya.

Place one pineapple ring on the center of 4 dinner size plates. Top each ring with one grilled chicken breast. Divide salad into 4 equal parts and place on the grilled chicken breast. Drizzle plates with sauce.

NOTES
Round this meal out with a cup of brown rice, or a thick slice of whole grain bread, or a large ear of corn.

Cheesy Lasagna

2007-09-08T13:09:00.000-07:00

1 1/2 lbs ground chuck
1/4 lb Italian pork sausages, ground
2 (16 ounce) cans tomato sauce, seasoned
2 (6 ounce) cans tomato paste, seasoned
2 tablespoons garlic, minced
2 1/2 teaspoons sugar
1 1/2 teaspoons italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons fresh parsley, minced
1 (24 ounce) container small curd cottage cheese
1 (8 ounce) container ricotta cheese
1/2 cup parmesan cheese, grated
9 lasagna noodles, cooked and drained
6 slices provolone cheese
16 ounces mozzarella cheese, shredded and divided

In a skillet, brown beef and sausage over medium heat until no longer pink.
Drain.
Add the next seven ingredients.
Simmer, uncovered for 1 hour, stirring occasionally.
In a bowl, combine eggs, parsley, cottage cheese, ricotta, parmesan.
Spread 1 cup of meat sauce in an ungreased 9x13inch baking dish.
Layer 3 noodles.
Layer 6 slices of provolone over noodles.
Layer 2 cups cheese mixture & 1-1/4 cup mozzarella cheese over provolone.
Layer 3 noodles.
Layer 2 cups meat sauce.
Layer remaining cheese mixture & 1 1/4 cup mozzarella.
Top with remaining noodles, then meat sauce, then mozzarella. Dish will be full.
Cover with foil (leave room in between foil and cheese so it doesn't stick).
Bake at 375 degrees for 50 minutes.
Uncover and bake 20 minutes longer.
Let stand 15 minutes.

Cheesy potatoes Obrien

2007-09-08T13:08:00.000-07:00

2 lbs O'Brien potatoes (Frozen cubed hashbrowns with green and red peppers and onions)
1 pint half-and-half
1/2 cup margarine
1 small onion, chopped (optional)
1 (8 ounce) package Velveeta cheese, cubed
1 (8 ounce) package shredded cheddar cheese
salt and pepper, to taste

1 Add frozen potatoes to 13 X 9 pan, set aside.
2 In heavy sauce pan, over low heat,add half and half, margarine, onion, and cheeses and mix until melted and smooth, stirring frequently.
3 Add salt and pepper to taste.
4 Pour over potatoes.
5 Allow to set approximately 1 hour at room temperature.
(I have skipped this step and they have turned out fine!!)
6 Bake for one hour at 350 degrees until bubbly and lightly browned.

cheesy potatoes

2007-09-08T12:57:00.002-07:00

1 (32 ounce) package frozen, shredded hash brown potatoes
8 ounces Velveeta cheese, cut into small chunks
1/2-1 cup margarine, cut into small chunks
1 can cream of chicken soup
1 (16 ounce) container sour cream

Combine all ingredients in crock pot.
Cook on high 3-4 hours, stirring occasionally.

lemon garlic pasta

2007-09-08T12:57:00.001-07:00

1/2 lb spaghetti
2 garlic cloves, minced
1/4 cup olive oil
2 tablespoons butter
1/4 cup fresh parsley, chopped
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 1/2-2 cups parmesan cheese

buttered egg noodles

2007-09-08T12:34:00.000-07:00

2 Wyler's chicken bouillon cubes
1 1/2 cups water
1/2 cup real butter
8 ounces egg noodles

Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat.
Add egg noodles.
Cook until noodles are desired texture.
(About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter.
(You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).

apple peanut crumble

2007-09-08T12:16:00.000-07:00

Apple Peanut Crumble
4 or 5 cooking apples, peeled and sliced
2/3 cup brown sugar, packed
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 t. cinnamon
1/2 t. nutmeg
1/3 c. butter, softened
2 T. peanut butter
Place apple slices in slow cooker. In medium bowl, combine sugar, flour, oats, cinnamon, and nutmeg. Mix in butter and peanut butter with pastry blender or fork. Sprinkle over apples. Cover pot and cook on low for 5 - 6 hours. Serve warm; plain or with ice cream. Makes 4 -5 servings.

bacon cheese dip

2007-09-08T12:15:00.002-07:00

Bacon Cheese Dip
16 slices bacon, diced
2 (8-oz.) packages cream cheese, softened and cubed
4 C shredded cheddar cheese
1 C half-and-half
2 tsp. Worcestershire sauce
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/2 tsp. Hot Sauce
Fry the bacon in a skillet until crisp, drain on paper towels.
Put remaining in the crock pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve.

beef hash

2007-09-08T12:15:00.001-07:00

BEEF HASH
Ingredients:
2 to 3 cups cut-up cooked beef (cubed stew beef works well)
2 packages (10 oz each) frozen hash brown potatoes, thawed
1 onion, finely chopped
1/4 cup butter or margarine, melted
1 cup gravy or beef broth
Salt and pepper
Place all ingredients in crock-pot. Cover and cook on Low setting for 6 to 8 hours (on High setting for 2 to 3 hours).
Enjoy.

Espresso Caramel Creme

2007-09-08T12:13:00.002-07:00

Espresso Crème Caramel
Serves 6
Ingredients:
For the caramel:

1 cup/200 g granulated sugar
¼ cup/60 ml water
For the crème custard:
1 1/3 cups/300 ml whipping cream
1 1/3 cups/300 ml whole milk
1/2 cup/100 g granulated sugar
2 teaspoons/about 5 g espresso coffee powder
3 large whole eggs
3 large egg yolks
1 teaspoon/about 4 ml vanilla extract
Fresh raspberries, for garnish
Method:

To make the caramel:

Position the oven rack in the center of the oven, and preheat the oven to 275°F/135ºC. Set six 6-ounce/175-ml ramekins in a roasting pan. Combine the sugar and water in a heavy based medium sized saucepan. Gently stir over a medium to high heat until the sugar dissolves, about 5 minutes.

Boil without stirring until the syrup turns a deep golden brown color, occasionally brushing down the sides of the pan with a wet pastry brush to prevent the sugar crystals from forming, and swirling the pan, about 4 minutes. Once the sugar has dissolved and turns into a liquid, it will begin to color gradually.

When the sugar becomes golden brown remove the saucepan from the heat. Immediately pour the caramel evenly into the bottom of the six ramekins, dividing equally. Set aside. The caramel will harden as it cools.
To make the crème custard:

Meanwhile, combine the cream, milk, sugar and espresso powder in another heavy based medium sized saucepan. Bring to a simmer over medium heat, stirring constantly until the sugar and espresso powder dissolve, then remove from the heat and cool slightly, about 5 minutes.

Whisk the eggs, egg yolks and vanilla in a large bowl to blend. Once the milk mixture has cooled slightly, gradually whisk it into the egg mixture. Strain the custard mixture through a sieve and into a 4-cup/1 liter measuring cup.

Pour the custard mixture over the caramel in the ramekins, dividing equally. Transfer the roasting pan to the oven. Pour enough hot water into the pan to come halfway up sides of the ramekins.

Bake until the outer 1-inch/2.5-cm perimeters of the custards are softly set but the centers are still loose, about 1 hour (the custard will firm up after it is refrigerated).

To test whether the crème caramels are ready, push a small knife into the center of one of the dishes, and if the caramel rises out of the hole made by the knife, then they are ready.

Remove the roasting pan from the oven then remove the crème caramels from the roasting pan. Refrigerate the crème caramels until cold, at least 2 hours. Cover and refrigerate overnight. Refrigerating the crème caramels overnight allows time for the caramel to dissolve and form a thin sauce when the custards are inverted.
To serve the crème caramels:

When ready to serve the crème caramels, run a small sharp knife around the sides of the ramekins to loosen the custards from the ramekins. Working with one crème caramel at a time, place a plate atop the crème caramel; invert the crème caramel onto the plate.

Shake gently to release the crème caramel from the dish (you will hear it being released and fall onto the plate). Carefully remove the dish, allowing the caramel syrup to run over the crème caramel. Garnish with the fresh raspberries and serve.

fruit juice gummies

2007-09-08T12:13:00.001-07:00

fruit juice gummies

The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.

ingredients

1 cup fruit juice (pure juice-not a fruit-flavored drink) or nectar, such as Goya, Mott's, or Kern's, chilled or at room temperature
1 1/4-ounce package gelatin

1. Lightly coat 16 tartlet molds or mini-muffin tins with oil.

2. Place 1/4 cup of the juice in a medium bowl and sprinkle in the gelatin. Let sit for 1 minute.

3. Meanwhile, in a small pan, bring the remaining juice to a boil. Add it to the gelatin mixture, stirring until the gelatin is dissolved.

4. Spoon the mixture into the molds. Chill in the refrigerator until set, 2 hours.

5. Pop the tartlets out. Serve them cold or at room temperature within 2 hours, or store them in an airtight container in the refrigerator for up to 3 days.

Tip You can buy plastic or metal tartlet molds ($1.50 and up each, surlatable.com). An 8-by-8-inch baking dish also works-once the whole thing is set, just cut it into squares with a knife, or into shapes with a cookie cutter.
Makes 16 "gummies"

garlic lemon chicken bake

2007-09-08T12:09:00.001-07:00

2 tablespoons grated lemon rind (fresh)
4-5 cloves garlic, crushed
2 tablespoons soy sauce
1/2 cup fresh lemon juice
2 teaspoons Hungarian paprika
4 boneless, skinless chicken breasts
olive oil
salt, pepper, garlic powder (for sprinkling)
4 sprigs Italian parsley
4 onion slices (sliced in thick rings)
heavy duty aluminum foil
Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.
Combine first 5 ingredients (this can optionally be done in a blender).
Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.
Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.
Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).
4 Servings.

Maple Sugar Ragamuffins

2007-09-08T12:08:00.002-07:00

Maple Sugar Ragamuffins

For dough
2 cups all-purpose flour
1 tablespoon granulated maple sugar (see cooks' note, below)
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
3/4 cup whole milk

For filling
3/4 stick (6 tablespoons) unsalted butter, well softened
1 cup granulated maple sugar (6 oz)

Special equipment: parchment paper

Make dough:
Put oven rack in middle position and preheat oven to 400°F. Line a large (17- by 14-inch) baking sheet with parchment.

Whisk together flour, maple sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.

Roll out and fill dough:
Roll out dough on a lightly floured surface with a floured rolling pin into a 13- by 11-inch rectangle. Spread softened butter evenly over dough and sprinkle all over with maple sugar, pressing firmly to help adhere. Beginning with one long side, roll up dough snugly, jelly-roll style. Cut roll crosswise into 12 slices with a sharp knife. Arrange slices, cut sides down, 2 inches apart on baking sheet. Gather any maple sugar from work surface and sprinkle on top of rolls. Bake until rolls are puffed and golden, 18 to 20 minutes. Transfer to a rack to cool until warm, about 15 minutes.

Cooks' notes:
• Ragamuffins are best eaten immediately but can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a 350°F oven before serving.
• Maple sugar is usually sold granulated, but if you find a brand sold as very large granules, pulse the sugar in a blender until it becomes more finely granulated.
Makes 12 servings.

Grilled pineapple skewers with coconut caramel sauce

2007-09-08T12:08:00.001-07:00

Grilled Pineapple Skewers with Coconut Caramel Sauce
Serves 4
Ingredients:
For the caramel sauce:
1/2 cup/105 g granulated sugar
1/4 cup/55 ml water
1 cup/235 ml unsweetened heavy coconut cream
For the pineapple:
2/3 cup/50 g freshly shredded coconut
1 pineapple, peeled, cored, cut into twenty 1-inch/2.5-cm cubes
1 tablespoon/15 ml unsalted butter, melted

Method:
To make the caramel sauce:

Stir the sugar and water in a heavy based small sauce pan over a medium heat for about 2 minutes or until the sugar dissolves. Simmer the melted sugar without stirring for about 8 minutes or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.

Once the sugar has turned golden brown, add the coconut cream and stir to blend (the mixture will bubble vigorously when the cream is added). Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly. Remove the coconut caramel sauce from the heat and pour it into a serving bowl.
To toast the shredded coconut:

Preheat the broiler to low heat. Sprinkle the coconut evenly over a baking sheet. Broil the coconut for 2 minutes, stirring occasionally, or until it is lightly golden.

Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly. Transfer the toasted coconut to a plate.
To cook the pineapple skewers:

Thread 1 piece of pineapple on the end of each skewer, making 20 skewers. Heat a cast iron grill pan over medium to high heat until it is very hot.

Brush the pan with a little melted butter and grill the pineapple for 1 to 2 minutes on each side or until it is heated through and grill marks appear. Remove the pineapple skewers from the pan and place them on a serving platter.

Serve the pineapple skewers with the caramel sauce and toasted coconut alongside. The skewers are designed to be dipped into the caramel sauce and then into the toasted coconut.

Simple Savory Chicken

2007-09-08T12:07:00.001-07:00

Simple Savory Chicken

Chicken breast halves are placed in a baking dish, topped with condensed soups, garlic salt & prepared stuffing mix, then baked.

Ingredients:
6 boneless, skinless chicken breast halves
1 can cream of mushroom soup
1 can cream of chicken soup
6 slices deli-sliced swiss cheese
1 box chicken stuffing mix, prepared
1 tsp garlic saltPepper to taste
Method
Preheat oven to 300 degrees. Grease bottom of baking dish lightly (not with spray). Place rinsed and dried chicken in bottom of 13x9" baking dish. Mix the two soups together and spoon on top of the chicken. Sprinkle the garlic salt and pepper over the top of the soup. Place the cheese slices over the top of the soup mixture. Place the prepared stuffing over the cheese slices. Cover with foil and bake for 1 to 2 hours until chicken is done.

Notes:
Number of servings: 6

smothered grilled chicken

2007-09-08T12:06:00.002-07:00

Smothered Grilled Chicken Breast

A tasty but quick and easy solution for grilled chicken. Two cheeses plus mushrooms, onions and peppers make this dish a winner!
Ingredients:
4 boneless skinless chicken breast
1/2 lb of Mesquite Smoked Hormel Bacon
2 tbsp of Lawry's Season Salt
1 cup Jack Daniel's BBQ sauce
2 cups sliced mushrooms
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
4 slices mozzarella cheese4 slices American cheese
Method
Sprinkle chicken breast with Lawry's seasoning salt. Place on grill cook over medium heat until done. Cook bacon in large skillet. When bacon is done drain skillet, leaving about 1 tsp of bacon grease. Place skillet back on stove on low heat and saute mushrooms, onions and peppers for approx 15 minutes or until tender. Place cooked chicken breast on baking sheet. Cover each breast with BBQ sauce. Place 2-3 slices of cooked bacon on each chicken breast and cover with sauteed mushrooms, onions and pepper, a slice of mozarella cheese and a slice of American cheese. Place cookie sheet with chicken back on grill just long enough to melt cheese.

Notes: NOTE* It's faster if you cook bacon first, and then cook your mushrooms, onions and peppers while the chicken breasts are grilling. As soon as chicken is cooked you are ready to put all the ingredients on top and then right back to the grill.
Number of servings: 4

Spicy Soup

2007-09-08T12:06:00.001-07:00

Spicy Soup (Crockpot or Stove Top)
1 pound ground beef
4 medium carrots -- scraped and cubed
4 cups potatoes -- peeled and cubed
1 small onion -- chopped
3 8 oz cans tomato sauce
4 cups water
2 teaspoons salt
1 1/2 teaspoons pepper
1/2 - 1 teaspoon hot pepper sauce
CROCKPOT: Put hamburger in crock and place in microwave and cook on full power for about 4 minutes. Take crock out and mash up hamburger with potato masher (the old fashioned kind, not the newer round kind); put back in microwave and heat on high for another 4 minutes, take out and repeat mashing process; return to microwave for another 2 minutes. I used hamburger that was 90% lean so there was really no fat to drain off. Put crock into the crockpot. Add carrots and potatoes. Put some of the water from the 4 cups in the blender and put the onion in there and chop it up; pour into crockpot. Pour in tomato sauce; use some of the remaining 4 cups of water to rinse out the cans and pour into soup. Add salt, pepper, and hot pepper sauce (I used 1 teaspoon of Louisiana Hot Sauce). Stir well. Turn crockpot on high and cook for about 3 hours on high. Reduce setting to low and cook for another 5 hours. Stir the soup often. IT IS WONDERFUL WITH CORNBREAD AND A GLASS OF MILK.
TOP OF STOVE: In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, carrots, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
YIELD: 6-8 servings -- 2 quarts

turkey chili mac

2007-09-08T12:05:00.003-07:00

TURKEY CHILI MAC
3/4 lb ground turkey breast
1 can black beans, rinsed and drained
1 can mexican style stewed tomatoes, undrained
1 can diced tomatoes, undrained
1 cup frozen corn
1/2 cup chopped onion
2 garlic cloves
1 tea mexican seasoning (or taco seasoning)
1/2 cup uncooked elbow macaroni
1/3 cup sour cream
Brown turkey in frying pan. Put turkey and all above items in crock pot and cook on low for 4-5 hours. 30 minutes before serving put in uncooked elbow macaroni and cook for another 30 minutes or until noodles are tender.

vanilla Pear Cinnamon Crumble

2007-09-08T12:05:00.001-07:00

Vanilla, Pear and Cinnamon Crumble
Serves 6
Ingredients:
For the fruit filling:

1/3 cup/70 g granulated sugar
Pinch of salt
1 vanilla bean, split lengthwise
4 ripe Bosc pears, peeled, each cut into 8 wedges, and cores removed
1 cinnamon stick
For the crumb topping:

3/4 cup/120 g all purpose flour
1/2 cup/105 g granulated sugar
1/2 cup/50 g old-fashioned oats
Pinch of salt
1 stick/113 g chilled unsalted butter, cut into pieces
3/4 cup/70 g sliced almonds, coarsely chopped
Vanilla ice cream
Method:
To make the fruit filling:
Preheat the oven to 350°F/180°C. Place the sugar and salt in an 8-inch-/20-cm-square baking dish. Scrape the seeds from the vanilla bean into the sugar. Stir to blend the vanilla seeds into the sugar. Add the pears and toss to coat.

Arrange the mixture evenly over the dish, tucking the cinnamon stick and vanilla bean halves beneath the pears. Set aside while you prepare the crumb topping.
To make the crumb topping:
In a medium-size bowl, mix the flour, sugar, oats and salt to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. Mix in the almonds.

Sprinkle the crumb topping evenly over the pear mixture. Bake for one hour, or until the fruit is tender and the topping is golden brown.

Allow the crumble to stand at room temperature for 10 minutes to cool slightly. Spoon the crumble into bowls and serve with vanilla ice cream.

Vanilla Date Breakfast Smoothie

2007-09-08T12:04:00.001-07:00

vanilla date breakfast smoothie

1 cup nonfat yogurt
1 cup nonfat milk
1 cup (packed) pitted Medjool dates (about 9 ounces)
1/2 teaspoon vanilla extract
2 cups ice cubes
Purée yogurt, milk, dates, and vanilla in blender until smooth. Add ice cubes; puree until mixture is thick and smooth. Divide between 2 glasses and serve.
Makes 2 smoothies.

Sweet Indian Chicken

2007-09-08T12:03:00.002-07:00

SWEET INDIAN CHICKEN
4 to 6 chicken breasts, boneless, skinless
1/2 cup flour
1 teaspoon Madras curry powder
1 teaspoon garlic powder
. 1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 can cream of mushroom soup
1 can or jar mushrooms (4 ounces or more - or use fresh)
1/4 cup amaretto
1 teaspoon Gravymaster or Kitchen Bouquet
2 tablespoons lemon juice
Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. Add chicken breasts (rinsed and patted dry) and toss to coat.
Brown quickly in hot vegetable oil over medium high heat. Transfer to crock pot.
Mix remaining ingredients and spoon over chicken.
Cover and cook on low for 6 to 8 hours. Serve with rice.

Spiced Applesauce

2007-09-08T12:03:00.001-07:00

spiced applesauce
ingredients
10 medium Granny Smith apples (about 5 1/2 pounds), peeled, cored, each cut into 8 wedges
1 cup sugar
1 cup water
3/4 cup fresh lemon juice
3 whole cloves
1 2-inch piece peeled fresh ginger, quartered lengthwise

Place all ingredients in large pot.

Bring to boil over medium-high heat. Reduce heat to medium, cover, and simmer until apples are soft, stirring occasionally, about 20 minutes. Stir apples until coarse puree forms; discard cloves and ginger. Serve warm or cold. (Can be made 2 days ahead. Cool, cover, and chill.)
Makes 8 cups.

scalloped potatoes au gratin

2007-09-08T12:02:00.002-07:00

SCALLOPED POTATOES AU GRATIN
potatoes
onion slices
Wondra flour
butter
salt and pepper
shredded Cheddar cheese
Cream of Mushroom soup
French onion chip dip
Note: Quantities are not specific in this recipe, so vary according to your own taste and feel free to improvise with what you have.
Slice potatoes and arrange in the bottom of an ovenproof casserole or baking dish. Top with onion slices, salt and pepper. Sprinkle with a thin layer of shredded Cheddar cheese.
In a sauce pan, warm 1 can of Cream of Mushroom soup and mix with 1 pint of French onion chip dip. Pour the mixture over potatoes. If soup mixture becomes too thick, add some milk to thin it down.
Sprinkle Wondra flour over the top and add a couple of pats of butter.
Repeat the first step, adding layers until dish is full.
Bake at 350°F in oven for about 90 minutes or until golden brown.
These will be a hit for everyone. I never have any leftover!

Giant Pumpkin Muffins

2007-09-08T12:02:00.001-07:00

giant pumpkin muffins with molasses-ginger glaze
Nonstick vegetable oil spray
2 3/4 cups all purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1/2 cup canola oil
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup plus 1 tablespoon mild-flavored (light) molasses
1/2 cup buttermilk
1/2 cup chopped crystallized ginger, divided

1 1/2 cups powdered sugar
1 1/2 tablespoons (or more) water

Preheat oven to 350°F. Spray 6 giant (1 1/4-cup) muffin cups or 18 standard (1/3-cup) muffin cups with nonstick spray. Sift flour, ginger, baking soda, and salt into medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Beat in eggs 1 at a time, blending well after each addition. Beat in pumpkin, 1/2 cup molasses, buttermilk, and 1/4 cup crystallized ginger. Stir in flour mixture until just blended.

Divide batter among prepared muffin cups. Bake until toothpick inserted into center comes out clean, about 40 minutes for giant muffins and 30 minutes for standard muffins. Transfer muffins to rack; cool completely.

Whisk powdered sugar, 1 1/2 tablespoons water, and 1 tablespoon molasses in medium bowl, adding more water as needed to form thick glaze.

Dip muffin tops in glaze; transfer to rack, allowing glaze to drip down sides. Sprinkle with 1/4 cup crystallized ginger. Let stand until glaze is set, about 1 hour.
Makes 6 giant muffins or 18 standard muffins.

Mexicalli Chicken

2007-09-08T12:01:00.002-07:00

Mexicalli Chicken Breasts
Skinless, boneless chicken breasts are covered with salsa, baked, and sprinkled with cheddar cheese for this super-easy recipe.

Ingredients:
Boneless/skinless chicken breasts (1 for each person)
Jar of salsaBag of shredded cheddar cheese
Method
Preheat oven to 375. Place chicken breasts in baking pan and spoon some salsa on top. Place in oven for 30-45 minutes (according to whether frozen or not). Sprinkle cheddar cheese over all and bake an additional 5 minutes, or until cheese is nice and bubbly.

Notes: This is too easy. Ingredients are measured only by the number of servings.
Number of servings: 2-200

lemon chicken with roasted garlic

2007-09-08T12:01:00.001-07:00

Lemon Chicken With Roasted Garlic

Juicy and full of flavor! A quick and easy way to prepare lemon/garlic chicken thighs
Ingredients:
8 skinless boneless chicken thighs, washed and patted dry
1/3 cup lemon juice
1/4 cup olive oil
10-15 whole peeled garlic cloves
1/2 cup chicken broth
1 Tbsp dried oreganoSalt and pepper
Method
Preheat oven to 400 degrees. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season well with salt and pepper. Roast in 400 degree oven, turning occasionally until the chicken is golden and most of the broth/juice has evaporated, leaving only olive oil in the pan. Remove the chicken and garlic cloves from the pan leaving the olive oil behind. Serve the chicken garnished with the whole roasted garlic cloves and additional lemon wedges.

Notes: The chicken in this dish is succulent and the garlic is soft, mild and delicious.
Number of servings: 4

garlic lemon chicken

2007-09-08T12:00:00.002-07:00

Garlic Lemon Chicken with Linguini

Chicken breast halves are marinated in a mixture of lemon juice and peel, garlic and basil. They're skillet-cooked, sliced, and tossed with a whipping cream sauce and linguini.

Ingredients:
Juice and finely shredded peel of 1 lemon
4 garlic cloves, minced
1 tbsp dried basil
Salt and pepper, to taste
4 skinless, boneless chicken breast halves
1/4 cup olive oil
2 cup heavy whipping cream
4 cups hot, cooked linguini
Chopped fresh parsley
Method
In a bowl combine lemon juice and peel, garlic, basil, salt, pepper, and half of the olive oil; add chicken breasts. Cover and marinate in refrigerator about an hour. Remove chicken; discard marinade. Heat remaining oil in large skillet and cook chicken breasts about 5 minutes on each side. Once cooked, remove and set aside. To the same pan add cream. Heat and whisk to scrape up browned bits in bottom of skillet; let simmer about 5 min. Cut chicken into thin slices; return to pan. Add cooked linguini; toss to mix. Transfer to serving plate and sprinkle with parsley to garnish.

Notes: You may adjust the seasoning to your taste.
Number of servings: 4 servings

frozen Chocolate Bananas

2007-09-08T12:00:00.001-07:00

frozen chocolate bananas

ingredients
2 ripe but firm bananas
6 ounces dark chocolate, chopped, or semisweet chocolate chips (or white chocolate coconut)
2 tablespoons vegetable oil
1/2 cup granola, chopped pecans and walnuts, or sprinkles (optional)

1. Line a baking sheet with nonstick foil or parchment paper.

2. Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.

3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.

4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).

5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.
Makes 4 servings

chicken and dumplings

2007-09-08T11:59:00.002-07:00

Easy Creamy Chicken and Dumplings
Ingredients:
1 tablespoon all purpose flour
12 ounces skinless, boneless chicken breast halves or thighs, cut into one inch pieces
2 tablespoons margarine or butter
1 stalk of celery, sliced
1 medium carrot, chopped
1 onion, cut into wedges
1 1/4 cups chicken broth
1 10 3/4 ounce can condensed cream of chicken with herbs soup
1/8 teaspoon pepper
1 4.5-ounce package (6) refrigerated buttermilk biscuits* 1 cup frozen peas
Method
Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery and onion in hot margarine for 2-3 minutes or until chicken is brown. Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender. Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.

Notes: As an option, substitute drop biscuits for refrigerated biscuits. To prepare, in a medium bowl combine 1 cup packaged biscuit mix and 1/3 cup milk. Drop mixture by teaspoonfuls into 8 dumplings on top of chicken mixture. Cook, covered, as directed.
Number of servings: 4

Easy Baked Chicken

2007-09-08T11:59:00.001-07:00

Way Too Easy Baked Chicken"
Can you dump stuff into a pot? Then you can make this delicious meal. You can use either a whole chicken, or to save even more time, use a whole cut up chicken or "pick of the chick"
Ingredients:
Whole 2-3 pound chicken or "pick of the chick"
Salt / Pepper
Any herbs that you may like
Lemon Juice
Olive Oil
Wash chicken throughly
Rub down with olive oil
Salt and pepper the thing
If you like herbs, sprinkle some on there
Spritz with lemon juice (as much or as little as you like)
Dump it in the crock pot.
Cook on low all day or on high 5-6 hours
When this is finished you have crispy baked chicken just like you would have if you cooked it in the oven.
I serve this with some stove top stuffing and a vegetable.
Enjoy!

Apple Pear Caramel tarts

2007-09-08T11:57:00.000-07:00

Apple and Pear Upside-Down Caramel Tarts
Serves 4
Ingredients:
For the tarts:
1 cup/200 g granulated sugar
1/4 cup/60 ml water
4 ounces/113 g unsalted butter, room temperature
½ teaspoon/about 1 g ground cinnamon
2 Granny Smith apples, peeled, quartered, cored, and cut into ½-inch-/1-cm-thick wedges
2 Comice or Anjou pears, peeled, quartered, cored, and cut into ½-inch-/1-cm-thick wedges
1 frozen puff pastry sheet (half of 17.3-ounce/490-g package), thawed
For the caramel sauce:
1/2 cup/100 g granulated sugar
2 tablespoons/30 ml water
1/2 cup/115 ml whipping cream
Method:
For the tarts:

Stir the sugar and water in a heavy based medium sized saucepan over a medium heat until the sugar dissolves and the syrup comes to a simmer, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side. The sugar that clings to the side of the pan has a tendency to crystallize and ruin the silky consistency of the caramel, so wiping the sugar off the sides of the pan will help prevent this from happening.

Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for about 8 minutes or until it begins to turn golden brown. You will need to watch the syrup closely as it can burn quite easily.

Remove the pan from the heat. Add the butter and whisk until the butter melts and the mixture forms a caramel sauce. Stir in the cinnamon. Pour the caramel sauce into four 4-inch-/10-cm-diameter cake pans with at least 1 3/4-inch-/4.5-cm-high sides, dividing equally. Allow the caramel to cool.

Arrange a layer of the apples and pears decoratively over the caramel, then stack the remaining apples and pears to fill the pans completely. Unfold the pastry on a work surface and press the seams together if necessary. Cut out four 4-inch/10-cm rounds.

Place the pastry rounds over the apples and pears and tuck the pastry down between the sides of the pans. Prick the pastry 5 to 6 times with a fork or small sharp knife. Cover the tarts with plastic wrap and refrigerate for at least 1 hour and up to 1 day to chill the pastry.

Preheat the oven to 450°F/230ºC. Transfer the tarts to a baking sheet and bake for about 30 minutes or until the pastry is golden brown and cooked through and the apples are very tender. Let rest at room temperature for 20 minutes to allow the flavors to meld and the juices to cool and thicken slightly.
Meanwhile, to make the caramel sauce:

Stir the sugar and water in a medium saucepan over medium heat until the sugar dissolves and the mixture comes to a simmer, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side.

Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for 8 minutes or until it begins to turn golden brown. Add the cream and stir to blend. Remove the pan from the heat and cool slightly.
To serve the upside-down tarts:

Place a plate over each tart. In a swift movement, invert each tart onto each plate. Remove the pans. If the plate is a little messy, you may want to transfer the upside-down tarts to clean plates to serve. Drizzle some of the caramel sauce around the upside tarts and serve. Reserve any remaining caramel sauce in the refrigerator for another use.

Aloha chicken

2007-09-08T11:56:00.000-07:00

"ALOHA CHICKEN"
Here is a chicken dish that is simple and very tasty.
Ingredients:
Chicken pieces of your choice or boneless chicken breast
1/2 bottle of Terriaki Sauce
1 Can of Pineapple
Put the chicken in your crock pot
Pour half the bottle of Terriaki Sauce on top
Pour in the juice from the pineapple
Let this cook all day on low! 1/2 hour before you are ready to eat, dump the pineapple in it. This is great served with steamed broccoli and noodles or rice.

2007-04-21T13:22:00.000-07:00

Landon Scott has finally arrived :)

Cheesy Potato Hotdish

2007-04-14T11:09:00.001-07:00

Grandma Jacobson's Cheesy Potato Hotdish

Author/Submitted by: Tammy Jacobson
Servings: 10
Categories: Cheese / Haven't Tried / Potatoes / Side Dish / Vegetarian

Ingredients:
4 pounds russet potatoes, cooked and drained
1 cup chopped onion
1/4 cup margarine
1 can cream of celery soup
1 pint sour cream
1 1/2 cups shredded cheddar cheese
1/2 cup corn flakes, or more if needed
3 tablespoons melted margarine

Directions:
Remove skins from cooked potatoes; grate into a large mixing bowl. Saute onion in 1/4 cup melted margarine until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese; mix well. Turn into greased cake pan. Cover and refrigerate overnight. When ready to bake, sprinkle with crushed corn flakes; drizzle with 3 tablespoons margarine. Bake in 350 degree oven for 1 hour.

Garlic and Rosemary Roasted Potatoes

2007-04-14T11:08:00.000-07:00

Garlic and Rosemary Roasted Potatoes

Author/Submitted by: George McTyre
Servings: 8
Categories: Low-Fat/Low-Cal / Potatoes / Side Dish

Ingredients:
2 pounds new potatoes
1 tablespoon fresh rosemary
1 teaspoon salt
3 cloves garlic, chopped
olive oil cooking spray

Directions:
Wash and scrub potatoes. Cut in potatoes in half. Spray a baking dish with the cooking spray. Spray potatoes with cooking spray. Sprinkle potatoes with garlic, rosemary, and salt and stir to mix well. Bake uncovered for 20 to 35 minutes at 400 degrees, stirring occasionally.

Chicken and Onion Pizza

2007-04-14T11:07:00.001-07:00

Chicken-and-Onion Pizza

Author/Submitted by:
Servings: 6
Categories: Chicken / Italian / Low-Fat/Low-Cal / Main Dish / Pizza

Ingredients:
1 tablespoon olive oil
1 pound skinless boneless chicken breast, cut into 3/4
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
2 cups purple onions, sliced
1 cup red bell pepper, sliced
1 cup mushrooms, sliced
1/2 teaspoon dried thyme
1 package pizza dough, refrigerated kind
vegetable cooking spray
4 ounces Lowfat mozzarella cheese, shredded

Directions:
Heat oil in a skillet over medium-high heat. Add chicken and next 3 ingredients; saute 3 minute. Add onion and next 3 ingredients; saute 4 minutes or until chicken is done. Set aside. Unroll pizza dough, and pat into a 12-inch pizza pan coated with cooking spray. Sprinkle 1/2 cup cheese evenly over dough. Spoon chicken mixture over cheese, and top with remaining 1/2 cup of cheese. Bake at 425F for 15 minutes or until crust is golden.

Cheese Enchiladas

2007-04-14T11:05:00.001-07:00

Cheese Enchiladas

Author/Submitted by:
Servings: 6
Categories: Cheese / Ethnic / Mexican

Ingredients:
12 corn tortillas
28 ounces enchilada sauce
1 large onion, chopped
1 pound Monterey Jack cheese, grated
4 ounces olives, sliced
1 green onion, finely chopped

Directions:
1. Saute onion in a little butter or oil just until transparent. Set aside.

2. Heat enchilada sauce until warmed through. Pour about a cup of sauce into a baking dish.

3. Pan Method: Heat oil in skillet. Using tongs, dip tortillas into hot oil to soften. OR Microwave Method: Microwave tortillas until warm to soften. This method is easier and probably a little healthier, but not quite as tasty.

4. Dip in sauce to drench and place in baking dish. Sprinkle in a bit of the onion and cheese, roll up. Repeat with remaining tortillas, trying to fit all of them in the dish in one layer.

5. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese. Sprinkle olives on top, and bake for 15-20 minutes at 350 degrees or until heated through.

6. Garnish with chopped green onion just before serving. You can also fill with cooked chicken or shredded beef along with the onion and cheese.

Cheddar Cheese Soup

2007-04-14T11:00:00.000-07:00

Cheddar Cheese Soup

Author/Submitted by: The Low Carb Luxury Newsletter: Volume III Issue 13 - July 12, 2002 (http://www.lowcarbluxury.com)
Servings: 6
Categories: Cheese / Haven't Tried / Low-Carb / Soups

Ingredients:
5 slices bacon, chopped
1 medium onion, chopped
1 clove garlic, minced
48 ounces chicken broth
2 medium carrots, coarsely grated
1 cup heavy cream
3 ounces cream cheese
4 cups shredded cheddar cheese
1 teaspoon dry mustard
1/4 teaspoon pepper

Directions:
1. In large saucepot, cook bacon until crisp; remove and set aside. Drain drippings.

2. In same saucepot, cook onion and garlic until tender. Add broth and carrots; cook 5 minutes. Add mustard and pepper, stirring to blend well.

3. Add cream, cream cheese, and cheddar cheese. Heat, stirring, until cheeses are melted. Do not boil. Sprinkle each serving with reserved bacon.

campbells Herb Marinated Chicken

2007-04-14T10:59:00.000-07:00

Campbell's Herb Marinated Chicken

Author/Submitted by: Campbell's soup
Servings: 4
Categories: Chicken / Main Dish / Marinades

Ingredients:
10 1/2 ounces Chicken broth, condensed
3 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 teaspoon pepper
2 pounds chicken

Directions:
Mix broth, lemon juice, basil, thyme, and pepper in non-metallic dish. Add chicken. Refrigerate 30 min. Broil on rack 6" from heat 30 min. or until no longer pink, turning and brushing often with sauce.

Carmalized Banana Cheesecake

2007-04-14T10:58:00.003-07:00

Caramelized Banana Cheesecake

Author/Submitted by: From Tammy Jacobson
Servings: 12
Categories: Bananas / Cheesecakes / Desserts / Haven't Tried / Low-Fat/Low-Cal

Ingredients:
3/4 cup pecans, 3/4 cup
2 Tbsp. light butter, divided
1/4 cup light brown sugar
1 cup bananas, thinly sliced
2 tsp dark rum, optional
8 oz fat-free cream cheese, softened
8 oz light cream cheese, softened
1 cup sugar, divided
1/2 cup light sour cream
1 egg, lightly beaten
2 egg whites, lightly beaten

Directions:
1. Preheat the oven to 325 degrees. Place the pecans in the oven and toast them for about 8 minutes. Check frequently because they will burn easily; set aside. Leave oven on. Melt 1 tablespoon of the butter in a nonstick skillet over medium heat. Stir in the brown sugar and cook, stirring frequently, until melted. Add the sliced bananas and continue cooking until the bananas are caramelized and soft enough to be mashed with the back of a spoon. Remove from heat and set aside. If using, stir in the rum.

2. Combine the fat-free cream cheese, light cream cheese and 3/4 cup of the sugar in a large bowl and mix until completely blended. Add the sour cream, egg and egg whites and mix well. Add the caramelized banana mixture and again mix well. Put the remaining tablespoon of butter, remaining 1/4 cup sugar and toasted pecans in a food processor fitted with a metal blade. Grind until the consistency of fine gravel and put the mixture in the bottom of an 8-inch springform pan. Pack it down firmly using the palm of your hand. Pour the filling mixture over the crust. Place the pan in a large pan and add water to a depth of 2 inches. Bake in the preheated oven for about 1-1/2 hours, or until firm to the touch.

Cajun Chicken Cutlets

2007-04-14T10:58:00.001-07:00

Cajun-Style Chicken Cutlets

Author/Submitted by:
Servings: 4
Categories: Chicken / Haven't Tried / Low-Carb / Main Dish

Ingredients:
1/4 cup butter
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper, finely ground
salt
4 boneless skinless chicken breast halves, pounded thin

Directions:
1. Melt butter in a small saucepan over a low heat. Add lemon juice, herbs, black pepper, and salt to taste. Continue to cook for several minutes over a low heat until herbs soften.

2. Heat a large cast-iron skillet to high. Coat both sides of the cutlets well with the butter mixture. Cook the cutlets for several minutes on each side. When done, they will be black on the outside and tender and juicy on the inside.

Baked Pesto Chicken

2007-04-14T10:56:00.001-07:00

Baked Pesto Chicken

Author/Submitted by: Buitoni
Servings: 4
Categories: Cheese / Chicken / Low-Carb / Main Dish

Ingredients:
4 boneless skinless chicken breast
1/3 cup pesto sauce, BUITONI Refrigerated Pesto with Basil
3 plum tomatoes, sliced
1/2 cup shredded mozzarella cheese

Directions:
1. PREHEAT oven to 400 F. Line baking sheet with heavy-duty foil.

2. PLACE chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.

3. BAKE for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

Olive Garden Sangria

2007-04-14T10:53:00.001-07:00

Olive Garden Sangria

Author/Submitted by:
Servings: 0
Categories: Alcoholic Beverages / Fruits / Vermouth / Wine

Ingredients:
1 1/2 liters Soleo Red Table Wine
10 ounces grenadine
16 ounces cranberry juice cocktail
12 ounces sweet vermouth
10 ounces sugar water, (5 oz sugar diluted in water)
strawberries
oranges
crushed ice

Directions:
This makes a gallon. Mix all ingredients except for ice. Pour sangria in glass and then add ice. Make sure there is fruit in every glass.

Tirimisu

2007-04-14T10:52:00.000-07:00

Olive Garden Tiramisu

Author/Submitted by:
Servings: 1
Categories: Alcohol / Chocolate / Coffee / Desserts

Ingredients:
1 Sponge cake, 10-12" diameter, 3" tall
3 ounces Coffee, strong
3 ounces Brandy, or rum
1 1/2 pounds Mascarpone cheese, or cream cheese, room temp
1 1/2 cups Powdered sugar
Cocoa powder

Directions:
1. Cut across the middle of the sponge cake to form two disks, about 1" to 1-1/2" thick. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much it will collapse.

2. Mix the cream cheese or mascarpone with the sugar, and beat until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half of the cake with half of the whipped cheese, in a fairly thick layer. Set the second half of the cake on the bottom half, and repeat the process.

3. Sprinkle the coffee/liqueur blend and spread with the remaining whipped cheese mixture. Put the cocoa powder into a wire strainer and coat the top layer of the cheese completely with cocoa. Refrigerate for at least 2 hours before cutting and serving.

Chocolate Chip Cookie Dough Cheesecake

2007-04-14T10:50:00.001-07:00

Olive Garden Chocolate Chip Cookie Dough Cheesecake

Author/Submitted by:
Servings: 12
Categories: Cheesecakes / Chocolate / Desserts

Ingredients:
2 tablespoons Margarine
2 1/2 cups Oreos, crushed
2 pounds Cream cheese, soft
1 cup Sugar
4 Eggs
1 teaspoon All-purpose flour
1 teaspoon Vanilla
1 cup Sour cream
1 pound Chocolate chip cookie dough
2 ounces Chocolate chips

---TOPPINGS---
1 pint Heavy whipping cream, whip
Chocolate chips
Chopped walnuts

Directions:
1. Preheat oven to 325F.

2. CRUST-Generously grease the bottom and sides of a 10" springform pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.

3. FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golfball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off oven and leave door ajar about 3 inches (broil position). Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.

Chicken Vino Bianco

2007-04-14T10:47:00.000-07:00

Olive Garden Chicken Vino Bianco

Author/Submitted by: http://www.e-cookbooks.net/recipes/08181.htm
Servings: 4
Categories: Chicken / Low-Carb / Pasta

Ingredients:
2 tablespoons olive oil
4 boneless skinless chicken breasts, sliced into strips
salt and pepper
1/2 cup red onion, finely chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup canned tomatoes, chopped
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
cooked pasta, optional

Directions:
Heat oil in non-stick skillet over medium-high heat. Season chicken strips with salt and pepper and brown strips in hot oil Remove to a plate. Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta of your choice.

Low-carb if served without pasta.

Olive Garden Chicken Scampi

2007-04-14T10:46:00.001-07:00

Olive Garden Chicken Scampi

Author/Submitted by:
Servings: 0
Categories: Chicken / Pasta / Sauces

Ingredients:

---White Sauce---
1 tablespoon butter
2 tablespoons flour
3/4 cup milk, hot

---Scampi Sauce---
3 tablespoons butter
2 tablespoons garlic, crushed
1/2 teaspoon crushed red pepper
2 tablespoons Italian seasoning
black pepper, to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce

---Remaining Ingredients---
2 chicken breasts, sliced
bell peppers, thinly sliced
red onions, thinly sliced
10 cloves garlic, roasted, see below
1/2 package angel hair pasta, cooked and drained

Directions:
1. Make the White Sauce first: Melt butter in sauce pan, add flour, and cook for 2 minutes on med. heat. Heat stirring constantly. Slowly add hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).

2. Next, make the Scampi Sauce: Heat butter over low heat. Add the garlic, crushed red pepper, Italian seasoning, and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined (about 30-40 minutes). Add 1/4 cup white sauce and cook until slightly thickened.

3. In a large skillet, saute chicken in a little olive oil until nearly done. Add the peppers and onions. Saute until chicken is done. Add Scampi Sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta.

4. For Roasted Garlic: Separate head of garlic into individual cloves still in 'paper'. Toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. Bake in 350* oven for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.

Olive Garden Fettucini Alfredo

2007-04-14T10:39:00.000-07:00

Olive Garden Alfredo Fettucine

Author/Submitted by: Gloria Pitzer's Secret Recipes
Servings: 4
Categories: Pasta / Sauces

Ingredients:
8 ounces Cream cheese, cut in bits
3/4 cup Parmesan cheese, grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettucine, cooked and drained

Directions:
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

OR

Prep. Time: 0:35
Serves: 4-6

1/2 cup real butter
1 pint (2 cups / 16 fl. oz.) heavy whipping cream
1 tsp. garlic powder
salt and pepper - to taste
1 dash cayenne pepper
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional

-In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.
-Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.
-Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.

Notes: Though you can’t rush this sauce, if it seems to be taking too long to thicken, stir in up to 1/4 cup cream cheese. Make sure your Parmesan or Romano is grated and not shredded; it won't melt properly if shredded. Do not use Kraft® Grated Parmesan in the canister; your Alfredo won't taste right. Either grate your own or buy the stuff from the deli.

Starbucks Strawberry Frappaccino - healthy version

2007-02-21T14:47:00.000-08:00

A Berry Good Thing!
Here's an amazing guilt-free swap you can make in your own home. Save time, money and calories with this awesome recipe!

Ingredients:
2/3 cup frozen strawberries (just plain- NOT in syrup!)
5 oz. light vanilla soy milk
2 tsp. Fat Free French Vanilla Coffee-mate powder (dissolved in an oz of warm water)
1 oz. Sugar Free Torani Strawberry Syrup
3 Splenda packets
3 large ice cubes
Fat Free Reddi-Wip

Place all of the ingredients in blender, except for the whipped cream. Blend on high speed for 30-45 seconds. Pour, and top with Fat Free Reddi-Wip. Strawberrylicious!

Serving Size: 12 oz.
Calories: 135
Fat: 1g
Sodium: 82mg
Carbs: 28g
Fiber: 2.5g
Sugar: 21g
Protein: 4g

Mcdonalds Muffin Sandwich - gone healthy

2007-02-21T14:38:00.000-08:00

MUFFIN LOVIN'
Why would any sane person chomp on a McDonald's Egg McMuffin when they could have a practically identical tasting morning sandwich with far fewer of the pesky calories and fat grams that the Micky D's version has? Plus, making HG's lighter and leaner breakfast sandwich is faster and easier than waiting in that drive-thru line.

Ingredients:
- 1 regular size Thomas' Light Multi Grain English Muffin (or Western Bagel Alternative English Muffin)
- 1 slice Kraft Free fat free American cheese
- 1 slice Healthy Choice Smoked Ham (or other lean, thin-sliced ham)
- 1 egg white

Directions:
Simply cook an egg white in a pan using non-stick cooking spray and toast your english muffin. Once toasted, place a slice of cheese on the bottom half of the bread, followed by the egg, a slice of ham, and the top of the muffin. Enjoy!

*HG Tip: Check out this snazzy egg muffin toaster thingee for sale on Amazon. It's very cute!

Serving Size: 1 sandwich
Calories: 165
Fat: 1.5g
Sodium: 645mg
Carbs: 25g
Fiber: 8g
Protein: 17.5g

Tuna Melts

2007-02-21T14:12:00.000-08:00

TUN-A IN
Tuna melt fans, listen up! You too can partake in the cheesy, creamy tunaliciousness of a classic tuna melt. HG's here with a great recipe for a diet-friendly version of the sandwich fave. Just replace some of the traditional ingredients with lighter options and you can enjoy these mouthwatering melts, guilt free!

Ingredients:
1 3-oz. can tuna, packed in water, drained and flaked
1 Tbsp. light mayonnaise
1 teaspoon Dijonnaise
***2 slices Wonder Light Bread
2 teaspoons chopped dill relish
1 slice Kraft Fat Free Cheese
1 slice tomato
salt and pepper as desired

Directions:
Preheat the oven to 375 degrees. In bowl, prepare tuna salad by mixing tuna, mayonnaise, dijonnaise, and relish. Toast bread then pile the tuna mixture onto one slice and place the slices of tomato and cheese on the other. Bake for about 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and enjoy!

Serving Size: 1 recipe
Calories: 255
Fat: 5.5g
Carbs: 23.5g
Fiber: 5g
Protein: 28g

*5 points

Orange Cream Float

2007-02-21T14:07:00.000-08:00

Cream of the Crop!
We've often wondered who discovered that orange and cream taste AWESOME together (ok, maybe we have too much free time on our hands). Well, whoever he or she was happened to have been a genius. But unfortunately, as yummy as this combo tastes, orange and cream are not always a diet-friendly duo. Leave it to Hungry Girl, our resident creamsicle freak, to create a delicious, guilt-free, creamy, orange treat. Our embarrassingly simple recipe uses fat-free Cool Whip for creaminess, diet orange soda for oranginess, and a flexy straw, just 'cuz it's fun! What are you waiting for? A floaty-rific creation is just moments away!

Ingredients:

1/2 cup Cool Whip Free; frozen

1 can diet orange-flavored soda

1 flexy straw

Directions:

Pour soda into a glass. Top off glass with a scoop of frozen fat-free Cool Whip. Insert straw and enjoy!

HG TIP! About an hour before serving, put a glass mug in the freezer for a frosty float!

Serving Size: 1 recipe

Calories: 60

Fat: 0g
Sodium: 75mg

Carbs: 12g
Fiber: 0g

Sugars: 4g

Protein: 0g

Tuscan Chicken Dinner

2007-02-21T13:41:00.000-08:00

Wonderful marinade allows you to flavor both the chicken and the vegetables. The meat and vegetables are cooked on the grill making this an especially easy summer meal.

Ingredients

1 Chicken, about 3 lb, cut into 8 pieces
1 yellow pepper, cored seeded and cut into wedges
1 red pepper, cored seeded and cut into wedges
4 small zucchini, sliced lengthwise
1 lb asparagus, ends trimmed
black olives, to garnish
Tuscan Marinade
10 garlic cloves, finely chopped
juice of 3 lemons
2-3 Tbs chopped fresh rosemary
salt and black pepper
1/3 cup olive oil

Procedure

To make the marinade, combine the garlic, lemon juice, rosemary, a pinch of salt, some black pepper, and the olive oil in a small bowl and blend the mixture well. Place the chicken pieces in a large shallow dish. Pour two thirds of the marinade over the chicken, reserving the remainder to baste the vegetables. Cover the chicken and refrigerate for at least 2 hours (overnight or even two days is ideal).

Heat the grill. When it is medium-hot, arrange the chicken on the grill, adding dark meat first and breast meat last. Move the pieces around so that they cook evenly. If the barbecue has a lid, cover the chicken pieces.
When the chicken is almost done (about 8-10 minutes for white meat and 20 minutes for dark meat, or when juices run clear when pierced with a skewer), toss the peppers, zucchini and asparagus in half the remaining marinade. Place the vegetables on the grill and cook for about 2 minutes on each side, basting them with the rest of the marinade.
To serve, pile the vegetables around the chicken pieces. Garnish with black olives.
Serves 8. Per Serving (calculated to include discarded marinade): Calories 487; Calories from fat 328.5(67%); Fat 37g; Carbohydrates 8g; Sugar 2g; Fiber 2g; Protein 31g

Turkey Burgers

2007-02-21T13:37:00.002-08:00

1 lb ground turkey
1 onion, finely chopped
3 T barbecue sauce
1/2 t ground cumin, or to taste
1 T vegetable oil
salt and ground cayenne to taste

Mix the turkey with the onion, barbecue sauce and the cumin. Shape into 4 patties.
Brush the patties with oil, then cook over hot coals for 3 minutes on each side.
To serve, sprinkle with salt and cayenne and brush with barbecue sauce. Serve on whole wheat rolls.
Serves: 4

Sweet Hot Fun See Chicken

2007-02-21T13:37:00.001-08:00

1 lb skinless boneless chicken
1 t cornstarch
1/4 C water
2 T cornstarch
1/2 C sugar
1/2 C chicken broth
1/3 C + 1 T rice vinegar
1 t soy sauce
1 t chile puree
1 clove garlic, chopped
4 C shredded cabbage (or cole slaw mix)
2 oz rice noodles
1 t vegetable oil
2 T sesame seeds

Cut chicken into 2x1/2 inch strips. Toss chicken and 1 t cornstach, let stand 10 minutes.
Mix water and 2 T cornstarch, set aside
heat sugar, broth, rice viengar, soy sauce, chile puree and garlic to boiling in 1 qt saucepan, stirring occasionally. Stir in water-cornstarch mixture. Cook and stir about 1 minute or until thickened; remove from head and keep warm.
Place cabbage and noodles in a large bowl. Cover with boiling water. Let stand no more than 5 minutes, place drained mixture on heated platter.
Stir fry chicken in oil; place on top of noodles and cabbage. Heat sauce to boil, pour over chicken and noodle mixture. Sprinkle with sesame seeds

Parmesan Chicken

2007-02-21T13:31:00.001-08:00

1/2 C butter or margarine
2 t dijon mustard
1 t worcestershire sauce
1/2 t salt
1/2 C grated parmesan cheese
1 C dry bread crumbs
6-8 Chicken breast havles, boneless, skinless

In a pie plate or shallow bowl, combine butter, mustard, worcestershire sauce and salt. In a plastic bag, combine crumbs and parmesan cheese. Dip chicken in butter mixture, then shake in crumbs. Place in an ungreased 13x9 inch baking pan. Drizzle with any remaining butter mixtrue. bake at 350 degrees for 40 - 45 minutes or until chicken is no longer pink and juices run clear.
Serves: 6-8

Oven Fried Chicken

2007-02-21T13:30:00.001-08:00

2-1/2 to 3 lbs. chicken, cut up
1/4 cup shortening
1/4 cup butter or margarine

Coating Mix
1/2 cup flour
1 tsp. salt
1 tsp paprika
1/4 tsp pepper
1 T dried parsley, crushed

Heat oven to 425 degrees. Wash chicken and pat dry. In oven, melt shortening and butter (you may want to line a 13x9 pan with foil for easy clean up)
Mix coating ingredients throroughly. Coat chicken pieces.
Place skin side down in melted shortening. Cook uncovered 30 minutes. Turn chicken over and cook 30 minutes longer or until thickest pieces are fork tenger.
Serves 4

Moroccan Sauteed Chicken

2007-02-21T13:29:00.002-08:00

1 medium onion, chopped
2 small cloves garlic
2 T butter
3/4 t cinnamon
1/4 t ginger
1/4 t cayenne pepper
2 C tomato sauce
3 T dark honey
salt and pepper
4 skinless bonless chicken breasts
3 T olive oil

Puree onion and garlic, should be about 1 cup.
Heat butter over medium heat, add onion mixture and cook until tender, 7 to 10 minutes. Stir in the cinnamon, ginger and cayenne; cook a few minutes more. Add tomato sauce an honey; simmer 5 minutes. Season to taste with salt and pepper, set aside.
Sprinkle chicken with salt and pepper. Heat oil, cook chicken until lightly browned on both sides, 6 - 8 minutes. Add the seasoned tomato sauce and warm 2 - 3 minutes.

Note: Large chicken breasts may need to be cooked longer, or pounded to make them thinner to cook properly.

Hoisin Chicken and Radish Stir Fry

2007-02-21T13:29:00.001-08:00

1 1/2 tsp. corn starch
2 T vegetable oil
4 oz. fresh green beans, trimmed and cut into 1/2" pieces
1 pound boneless, skinless chicken breasts cut into 1/2" strips
1 T grated fresh ginger
1/4 cup hoisin sauce
1 chicken bouillon cube
1 1/2 cups trimmed, quartered radishes
4 cups romaine lettuce cut into 1/2 inch strips
2 cups steamed rice (optional)
Combine cornstarch with 3/4 cup water and set aside.

In a large skillet heat oil until hot, add green beans, stirring to coat with oil. Add a tablespoons of water, cover and cook until nearly crisp-tender, about 3 minutes, stirring once.

Add chicken and cook, stirring occasionally, until chicken is nearly cooked, about 3 minutes.

Add ginger, cook, stirring occasionally until ginger is cooked, about 1 minute. Add hoisin sauce, bouillon cube and reserved corn starch mixture. Cook, stirring constantly, until mixture boils, about 1 minute.

Add radishes and return to a boil. Stir constantly until mixture thickens, about 1 minute.

Place lettuce in a large serving bowl. Spoon chicken mixture over lettuce and toss to coat. Serve over rice, if desired.

Serves: 4

Chicken Normandy

2007-02-21T13:27:00.005-08:00

2 lbs Chicken pieces
2 T flour
1/4 C oil
1 onion, chopped
2 stalks celery, sliced
2 apples, chopped
2 C apple juice

Rinse chicken and pat dry; dust with some flour. Brown chicken in oil in skillet; remove chicken. Add onion, celery and apple to drippings in skillet. Saute unitl tender. Sprinkle with remining flour; mix well. Cook for 5 minutes, stirring frequently.
Add apple juice, bring to a boil; add chicken. Simmer covered for 45 minutes; remove chicken to platter. Spoon sauce over top.

Makes 4 servings.

Chicken with Mustard & Garlic

2007-02-21T13:27:00.001-08:00

4 chicken quarters, about 10 oz each
8 garlic cloves, thinly sliced
3 shallots, finely chopped
2-3 t paprika
5 T tarragon mustard or other mild mustard
3 T dijon mustard
3 T olive oil
2 T lemon juice
3 T creme fraich or light sour cream
salt and black pepper

Place the chicken in a shalow dish. Mix the garlic, shallots, paprika, half the tarragon mustard, the dijon mustard, oil and lemon juice in a bowl, add to the chicken and turn to coat. Cover and leave in the refrigerator over night.
Remove from marinade and grill legs and thighs over a medium-hot grill for 10 minutes, turning once, then add the breasts and grill for 10 - 15 minutes, or until the juices run clear. Mix the reserved mustard with the creme fraich, spread over the hot chicken, and season well. Serve immediately.
Serves: 4

Cranberry Chicken

2007-02-21T13:26:00.001-08:00

1/2 C all-purpose flour
1/4 t pepper
6 boneless, skinless chicken breast halves (1 1/2 lbs.)
3 T margarine
1 C water
1 C fresh or frozen cranberries
1/2 C packed brown sugar
dash ground nutmeg
1 T red wine vinegar, optional
hot cooked rice, optional

In a shallow dish, combine flour and pepper; dredge chicken. In a skillet, melt margarine over medium heat. Brown the chicken on both sides. Remove and keep warm.
In the same skillet, combine water, cranberies, brown sugar, nutmeg and vinegar if desired. Cook and stir until the berries burst, about 5 minutes.
Return chicken to skillet. Cover and simmer for 20 - 30 minutes or until chicken is tender, basting occasionally with the sauce. Serve over rice if desired.
Serves: 6

Chicken Florentine

2007-02-21T13:25:00.000-08:00

10 oz chopped frozen spinach, cooked and drained
2 T margarine
3 T flour
1 t accent
1 t salt
1/4 t cayenne or black pepper
2 C milk
1/2 C parmesan cheese
2 C cooked chicken in chunks (3 half breasts, boneless)
1-1 1/2 C soft bread crumbs
1 - 2 T butter

Place the spinach in teh bottom of a 1 1/2 qt buttered casserole.

Melt the margarine in a saucepan and stir in the flour. Let bubble one minute, stirring constantly. Add spices and milk. Stir constantly until mixture thickens; add cheese and chicken.

Pour chicken mixture over spinach. Top with bread crumbs and dot with butter. Bake at 350 degrees for 20 minutes or until casserole is heated completely. If bread crumbs need additional browning, place under the broiler for a minute or two.
Serves: 4-6

The Brewer Diet

2007-02-21T11:29:00.001-08:00

The Brewer Diet for Pregnancy

Peach Apple Crisp

2007-02-21T11:27:00.001-08:00

20 oz peach slices in light syrup
2 medium apples, peeled and sliced
1/2 t vanilla
1/4 t ground cinnamon
3/4 C + 3T flour
1/4 C brown sugar
3 T margarine, chilled

Preheat oven to 350, lightly grease a 9x9 casserole dish.
Combine peaches, apples, vanilla, and cinnamon in a bowl. Toss well and spread evenly in greased casserole dish.
Combine flour and sugar in a small bowl. Cut in margarine with two knives until the mixture resembles coarse meal.
Sprinkle flour mixture evenly over fruit.
Bake until lightly browned and bubbly, about 20 minutes.

Apple Salad

2007-02-21T11:26:00.001-08:00

2 large apples, diced
1 C crushed pineapple
1/3 C celery
2 T raisins

Dressing:
3 T low-fat yogurt
2 t mayonnaise
1/8 t cinnamon

In a medium bowl, combine the salad ingredients. In a small bowl, combine the dressing ingredients, and blend the dressing with the fruit mixture.

Apple Betty

2007-02-21T11:25:00.001-08:00

4 C apple, sliced
1/4 C fruit juice
3/4 C flour (can use whole wheat)
1 C sugar
1/2 t cinnamon
1/4 t nutmeg
2 T butter or margarinePlace sliced apples in a lightly greased pie pan. Pour fruit juice over apples.

Combine flour, sugar, cinnamon and nutmeg in a mixing bowl. Cut in butter or margarine with 2 knives until mixture is crumbly. Place crumb mixture over apples.

Bake at 375 for 45 minutes or until apples are tender.

Serves: 4

Amish Baked Oatmeal

2007-02-21T11:23:00.000-08:00

Amish Baked Oatmeal
1 1/2 C quick-cooking oats
1/4 C sugar, or less
1/2 C milk
1/4 C butter or margarine, melted
1 egg
1 t baking powder
3/4 t salt
1 t vanilla
warm milk
fresh fruit and/or brown sugar(optional)

Combine the first 8 ingredients; mix well. Spread evenly in a greased 13" x 9" baking pan. Bake at 350 degrees for 25 - 30 minutes or until edges are golden brown. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar if desired.

Serves: 6

Baked Custard

2007-02-21T11:19:00.000-08:00

2 eggs
2 C milk
1/3 C sugar
1/4 t salt
cinnamon
nutmeg

In a bowl, wisk the eggs, milk, sugar and salt. Pour into 4 ungreased 8 oz custard cups (or a 1 1/2 qt glass casserole dish). Sprinkle with cinnamon and nutmeg. Place cups in a baking pan with 1/2" of water.
Bake for 50 - 55 minutes.
serves 4

Baked Potato Soup

2007-02-21T11:15:00.000-08:00

12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Serves:6

Blueberry Scones

2007-02-20T22:48:00.000-08:00

Let's Get Sconed
There are few things more satisfying than a doughy, warm pastry exploding with sweet blueberries. So it's too bad a typical scone recipe reads like a Who’s Who’s of Fattytown -- heavy cream, butter, eggs, sugar, buttermilk…Eeeks! But don’t worry, these scary ingredients are not carved in, er, scone. With a few sassy swaps like a low-fat baking mix and light vanilla soymilk, we've created a magical scone-y masterpiece that you can actually feel good about eating for breakfast...or anytime. Weeeee!

Ingredients:

2/3 cup uncooked oatmeal (not instant)

1/3 cup Bisquick Heart Smart Baking Mix

1/2 tsp. baking powder

1 tbsp. brown sugar

2 tsp. Smart Balance 37% Light Buttery Spread

1/3 cup light vanilla soymilk

3/4 cup blueberries

Directions:

Set oven to 400 degrees. Mix first 6 ingredients in a bowl. Fold in berries. Spray baking sheet with nonstick cooking spray and form 4 mounds of batter on sheet (leave room in between 'em -- they expand!). Bake for 10 minutes. Makes 4 large scones.

Serving Size: 1 scone

Calories: 130

Fat: 3g

Sodium: 195mg

Carbs: 24g

Fiber: 2.25g

Sugars: 7g

Protein: 3.5g

Super Skinny Skins

2007-02-20T22:37:00.000-08:00

Thin-Skinned
Don't you miss the days of shoving hot, cheesy, AWESOME potato skins in your face? Good news, people. They're baaa-aaak! Thanks to your close, personal pal HG, you can chew these formerly evil snacks, sans guilt!

Ingredients:

3 medium-sized potatoes

1/2 cup shredded fat-free cheddar cheese

2 tbsp. Betty Crocker Bac-Os Bits
1/4 cup chopped chives (optional)

Directions:
Preheat oven to 375 degrees. Prep potatoes by washing & drying to remove dirt and piercing them several times with a fork to prevent bursting while cooking. Place potatoes on a microwave-safe plate. Microwave for 4 minutes. Turn potatoes over and return to microwave for 4 more minutes. Allow to cool for a few minutes. Cut potatoes in half lengthwise. Using a fork, gently scrape out the bulk of the flesh. Place potato skins on a baking dish spritzed with nonstick spray. Cook for 8-10 minutes, depending on how crispy you like your potato skins. Evenly distribute cheese and bacon bits onto potato skins. Turn off oven, but return skins to the oven until the cheese has melted (for crispy crunchy cheese, leave the oven on). Remove and top with chives. Cut skins in half. Serve with fat-free sour cream and/or salsa. Makes 3 servings.

Serving Size: 4 pieces

Calories: 146

Fat: <1g

Sodium: 281mg

Carbs: 25g

Fiber: 4g

Sugars: 1.3g

Protein: 10g

Grilled Cheese and Bacon - healthier version

2007-02-20T22:30:00.000-08:00

Hey, Steak 'n Shake -- keep your fatty, greasy, ridiculously high-calorie bacon and cheese melts to yourself! HG's got one that uses slimmed-down ingredients and tastes almost as good as the real thing. Yeah, it really does. Try it.

Ingredients:

2 slices Wonder Light White Bread (or another light bread**)

2 strips Jennie-O Extra Lean Turkey Bacon

2 slices Kraft Free Singles, American (or another fat-free American cheese**)

20 sprays I Can’t Believe It’s Not Butter! Spray

Directions:

In a skillet sprayed with no-cal cooking spray, cook bacon strips on medium heat until crispy and fully cooked (about 5 minutes). Evenly spritz butter spray on 1 side of each slice of bread, using 10 sprays per slice. Top the unsprayed side of 1 slice of bread with a slice of cheese. Place cooked bacon strips on top of cheese, and cover with second slice of cheese. Next, top with the other bread slice (with the buttered side facing up). Place sandwich in a skillet sprayed with nonstick cooking spray and cook over low to medium heat until bread is brown and toasty and cheese is nice and melty (about 1 – 2 minutes per side). Use a spatula to press down on sandwich while it cooks. Slice sandwich down the middle, diagonally, or just bite right into it!

Serving Size: 1 sandwich

Calories: 195

Fat: 3g

Sodium: 850mg

Carbs: 23g

Fiber: 5g

Sugars: 3g

Protein: 18g

Topless Cherry Pie

2007-02-20T22:25:00.000-08:00

Very Cherry!
Sometimes we get a cherry craving so powerful that no amount of Sugar Free Jell-O or Sugar Free Popsicles will cure it. It's the kind of craving that can only be kicked to the curb with a slice of pie bursting with gobs of sweet & fruity cherry filling. That's why we've created our soon-to-be-famous Topless Cherry Pie. It's crazy-low in fat and calories and super-high in fiber. Woohoo! And sure the pie is topless, but you should feel free to enjoy it while wearing your favorite blouse.

Ingredients:

2 cups Fiber One bran cereal

3 tbsp. light whipped butter

2 tbsp. Egg Beaters, Original

1 tbsp. cornstarch

1 20-oz. can no-sugar-added cherry pie filling (like the ones by Comstock and Lucky Leaf)**

8 servings (16 tbsp.) Fat Free Reddi-wip

Directions:

Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Melt butter in the microwave for 20 seconds. Combine crumbs with melted butter and Egg Beaters and stir until well mixed. In an oven-safe pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press & form the crust. Press it into the edges and up along the sides of the dish. Bake crust in oven for 10 minutes, then remove and allow to cool. In a medium-sized nonstick pot, combine cornstarch with cherry filling. Heat stovetop at medium heat, stirring often. Once cherry mixture begins to bubble, lower heat and continue to stir for 3 minutes. Remove from heat and allow to cool for several minutes. Evenly spoon cherry mixture into piecrust and allow pie to cool and set in the fridge for several hours before cutting and serving. Before serving, top each slice with a dollop of fat-free whipped topping. Serves 8!

Serving Size: 1 slice; 1/8th of pie

Calories: 90

Fat: 2.5g

Sodium: 105mg

Carbs: 21.5g

Fiber: 7g

Sugars: 4g

Protein: 1.5g

Baked Apples

2007-02-20T22:18:00.000-08:00

If you like apples, and who doesn't, you will love this baked apple recipe. It is so easy and effortless to prepare, giving you another delicious way to enjoy all the benefits of apples. This recipe is good enough to serve to company.

Prep and Cook Time: 1 hour

Ingredients:
4 crisp red apples
2 TBS fresh lemon juice
2 cups water
Filling
½ cup honey or maple syrup
½ cup raisins
½ cup chopped walnuts
1 tsp cinnamon

Directions:

Preheat oven to 350

Core apples using a melon baller leaving the bottom of apple so they hold the stuffing. Combine lemon juice and water, and place apples in it as you complete coring them.

Mix stuffing ingredients together and fill cavity of apples.

Place apples in a baking dish with about 1 cup of the lemon water in the bottom of the dish. Bake uncovered for about 50-60 minutes depending on size of apples, until they are tender. Drizzle juice from bottom of pan over apples and serve hot.

5 Minute Watermelon Frappe

2007-02-20T22:16:00.000-08:00

A great alternative to watermelon slices.

Prep and Cook Time: 5 minutes

Ingredients:
4 cups cold watermelon chunks
8 mint leaves

Directions:

Run the blender at medium speed and drop chunks of watermelon through the feed hole one at a time until they are well integrated.

Add the mint and run the blender at medium speed for 1 minute until the watermelon has liquefied.

Strain into a bowl with a pouring lip.

Pour into goblets, garnish with a sprig of mint and enjoy!

Serves 2

Steamed Mexican Corn on the Cob

2007-02-20T22:13:00.000-08:00

This quick and easy to prepare recipe adds a healthy and great tasting lift to a meal without any saturated fats from butter. The spicy chili powder is a very tasty complement to the sweet corn.

Prep and Cook Time: 15 minutes

Ingredients:
4 ears fresh corn on the cob
2 TBS extra virgin olive oil
2 tsp red chili powder
salt and black pepper to taste

Directions:

Bring water to a boil in a steamer with a tight fitting lid. Do not salt water.

Remove husks and corn silk from corn cobs. Place the corn in the steamer basket, cover, and steam over high heat until it is just hot, 10 minutes or less.

While corn is steaming mix together olive oil, chili powder, salt and pepper.

Remove corn from steamer, brush with oil mixture and serve hot.

Serves 4

Cranberry Sauce

2007-02-20T22:11:00.000-08:00

Cranberry Sauce is a favorite dish to serve with holiday meals. This very quick recipe will make it easy for you to add this delicious accompaniment to your meal without much effort.

Prep and Cook Time: 15 minutes

Ingredients:
1 12oz bag of fresh or frozen cranberries
1 cup fresh orange juice
1 tsp minced fresh ginger
1 tsp minced orange zest
¼ tsp cinnamon
½ cup crushed pineapple
½ cup honey

Directions:

Bring orange juice, ginger, zest and cinnamon to a boil on high heat in a medium saucepan.

Rinse cranberries and add once liquid is boiling. Reduce heat to medium and cook uncovered for about 10 minutes.

Add crushed pineapple and honey. Remove from heat and cool.

Yields 2 cups

Pineapple Salad with Ginger Syrup

2007-02-20T22:08:00.000-08:00

The ginger in this quick and easy salad gives an interesting and tangy twist to the flavor of pineapple.

Prep and Cook Time: 20 minutes

Ingredients:
1 cup water
¼ cup honey
¼ cup peeled and thinly sliced fresh ginger
1 medium pineapple cut into 1inch chunks
4 firm bananas, sliced

Directions:

Reduce water, honey and ginger together for about 15 minutes over high heat, until it becomes somewhat syrupy. Strain and refrigerate. Make sure you give the syrup a chance to slightly thicken and chill before mixing for optimum flavor.

Cut pineapple and banana and mix together with chilled syrup.

Serves 4

Orange and Coconut Salad

2007-02-20T22:04:00.000-08:00

Prep and Cook Time: 15 minutes

Ingredients:
4 oranges peeled and cut into segments
2 bananas, peeled and sliced
½ cup shredded unsweetened coconut
2 TBS sliced, toasted almonds

Directions:

Prepare fruit and toss with coconut and almonds

Fresh Herbed Chicken Breasts

2007-02-20T22:02:00.000-08:00

The fresh herbs in this recipe turn an ordinary chicken breast into a flavorful dish with added healthy benefits. It takes very little time and is well worth the little bit of extra effort, giving you another easy way to enjoy the chicken.

Prep and Cook Time: 20 minutes

Ingredients:
4 boneless chicken breasts with skin on
2 medium cloves garlic pressed
1 TBS fresh squeezed lemon juice
2 tsp chopped fresh sage
2 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1/4 cup chicken broth
salt and cracked black pepper

Directions:

Preheat broiler on high. Place ovenproof metal pan under broiler to get hot. Do not use glass or pyrex for this.

Season chicken with a little salt and pepper. When pan is very hot, about 5 minutes, put chicken in pan and return to broiler. Turn heat to low. Don't put too close to flame. It is best to put in middle of the oven, about 7 inches from the heat source. (Quick Broil) for about 15 minutes, or until done, depending on thickness of chicken.
While chicken is cooking chop herbs.

In a separate small skillet add chopped herbs, lemon juice, broth, pressed garlic, salt and pepper. Heat on medium heat for just ½ minute.

When chicken is done remove skin, slice, and place on platter. Drizzle herb sauce over chicken.

Serves 4

Morning Power Smoothie

2007-02-20T21:58:00.000-08:00

This smoothie recipe is a wonderful combination of flavors giving you a way to enjoy the nutritional benefits of strawberries. The added tahini and yogurt will help to sustain you for a healthy fruit pick me up.

Prep and Cook Time: 5 minutes

Ingredients:
4 large strawberries
¼ cup low fat plain yogurt
1 cup fresh orange juice
1 TBS tahini
1 medium size banana
½ tsp vanilla
1 TBS honey

Directions:

Remove stems from strawberries and wash.

Blend all ingredients in blender until smooth.

Serve in 2 8oz glasses