S: Recipes from my kitchen to yours
FC: Amanda & Dana
1: This cookbook is dedicated to the nights we ate too much cheese and drank too much wine and . . . those days we did too much yard work.
2: Recipes taken and possibly adapted from: -Weight Watchers- -www.skinnytaste.com- -Svrcek/Hozie Family Recipes-
3: Table of Contents 4 Breakfast 6 Soup 8 Appetizers 10 Just for Two 12 Crockpot 14 Tasty Sides 16 Vegetables 18 All-American 20 Italian 22 Latin 24 Asian 26 Mediterranean 28 Desserts 30 Sips
4: Mix all dry ingredients in a bowl. Combine milk, egg whites and canned pumpkin in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix. Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Makes 8 pancakes. Servings: 4 | 1 cup whole wheat flour 2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 1/2 tsp pumpkin pie spice 1 tbsp brown sugar 1/4 cup canned pumpkin 1 cup 1% milk 3 large egg whites 2 tsp oil 1 tsp vanilla | Pumpkin Spice Pancakes | Ingredients
5: Ham & Vegetable Quiche | 1 Pillsbury crust, prebaked 6 oz. deli ham, thinly scliced 1/2 bell pepper, chopped 1/2 bunch green onion, sliced 10 oz. thawed frozen spinach 8 oz. mushrooms, chopped | 1/2 t. pepper 1 t. salt 1 t. paprika 3 eggs 1 c. milk 2 c. Monterey jack cheese, shredded | 1. Preheat oven to 350 degrees. 2. In a large mixing bowl combine deli ham, all vegetables and spices. Spread mixture into prebaked crust evenly. 3. Sprinkle cheese over the top of the quiche. 4. In a small bowl beat eggs and milk together. 5. Pour the egg mixture over top of the cheese. 6. Bake for 35-45 minutes or until brown and toasty on top. 7. Cool for at least 30 minutes before you slice. Servings: 6-8 | 5
6: 1 tsp canola oil 1/2 pound uncooked chicken breast, cut into strips 1 medium onion(s), chopped 3 cloves garlic, minced 2 tsp ground cumin 4 cup(s) reduced-sodium chicken broth 14 1/2 oz canned diced tomatoes (Rotel) 10 oz frozen corn kernels 1 cup(s) salsa 1 seasoning Sazon packet 1/4 cup(s) cilantro, fresh, chopped 1/4 cup(s) low-fat shredded cheddar cheese 12 chip(s) tortilla chips, baked, crushed (about 12 cup) | Shopping List for South of the Border Chicken Soup | Natalie | South of the Border Chicken Soup | Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and garlic to the pan, cook until tender, add chicken and brown on all sides. Stir in cumin and Sazon seasoning packet, cook 1 minute. Add the broth, tomatoes, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and chicken is cooked, about 45 minutes. Remove the pan from the heat and stir in the cilantro. Serve the soup with the cheese and tortilla chips. Yields 2 1/2 cups per serving. | 4 | 1 hour
7: Broccoli and Cheese Soup | Natalie | 2 lbs. frozen broccoli florets 10 oz. Velveeta Light 1 can of Rotel tomatoes and green chilies 32 oz. reduced-fat chicken broth | Combine frozen broccoli, broth and Rotel in a large soup pot; simmer for 1 hour. Take off heat and add Velveeta cheese cut into chunks. Stir until melted. If you like a smooth consistency, puree in a blender. 2 cups per serving | 1 hour | 5 | 7
8: Spinach & Artichoke Dip | Natalie | 1 c. fat free mayo 10 oz. frozen spinach 14 oz. canned artichokes, chopped 3 c. part-skim mozzarella 1/2 c. grated parmesean Knorr Vegetable Soup Mix 8 oz. light cream cheese Combine cream cheese, mayo and soup mix. Stir in spinach, artichokes and mozzarella cheese. Spread into a baking dish. Sprinkle with parmesean and bake. | 24 | 350 | 30 min. | 12 oz. cheddar cheese 1 lb. pork breakfast sausage 3 c. Bisquick Knead together all ingredients. Roll into balls and cool in freezer. Cook 15 minutes at 350 degrees. Serves 100. | Sausage Balls
9: 1 box frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator Flour, for dusting 1 large egg, beaten with 1 T water 1/2 c. freshly grated Parmesan 1 c. finely grated Gruyre cheese 1 t. minced fresh thyme leaves 1 t. kosher salt Freshly ground black pepper | Natalie | Cheese Straws | Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. With egg, brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyere, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper. Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature. | 375 | 15 min. | 24 straws | Ingredients | 9
10: Just for Two | Crispy Sesame Shrimp | 3/4 c. herb-seasoned stuffing mix 1 t. sesame seeds 1/4 t. paprika 1/8 t. salt 1/8 t. garlic powder 1/8 t. pepper 1 egg white 3/4 lb. large shrimp, peeled | 1. Preheat oven to 425 degrees. 2. Combine first 6 ingredients in a pie plate or shallow dish and stir well. Place egg white in a small shallow bowl; stir well. | Curried Coconut Chicken Over Noodles | 2 t. olive oil 1 c. onion, thinly sliced 2 c. fresh basil 1 garlic clove 2 t. curry powder 1/2 t. salt | 1/8 t. ground red pepper 1/2 lb. chicken breast, cubed 3/4 c. light coconut milk 3 c. egg noodles, cooked | 1. Heat 1 t. of oil in a large skillet over medium-high heat. Add onion; stir-fry one minute. Add basil; stir-fry 2 minutes. Remove onion mixture from skillet; set aside, and keep warm. 2. Heat 1 t. of oil in skillet over medium-high heat. Add garlic; stir-fry 30 seconds. Add curry powder, salt and red pepper; stir-fry 10 seconds. Add chicken stir-fry 3 minutes. Stir in milk; reduce heat to medium, and cook 2 minutes or until chicken is done. Add onion mixture; toss well. Serve over noodles. Servings: 2
11: 3. Dip shrimp in egg white, and dredge in stuffing mixture. 4. Place shrimp on a large baking sheet coated with cooking spray. 5. Lightly coat shrimp with cooking spray. Bake for 15 minutes or until golden. Servings: 2 | Easy Asian Beef and Noodles | 8 oz. rib-eye steak 1 t. sesame oil 1 c. green onions, sliced into 1 inch pieces | 2 c. packaged coleslaw 2 packages of beef ramen 1 1/2 c. water 1 T. low-sodium soy sauce | 1. Trim fat from steak; cut diagonally across grain into thin slices. Heat 1/2 t. oil in a large skillet over medium-high heat. Add steak and green onions; stir-fry 1 minute. Remove steak mixture from skillet; keep warm. Heat remaining 1/2 t. oil in skillet over medium-high heat. Add slaw; stir-fry 30 seconds. Remove slaw from skillet; keep warm. 2. Remove noodles from packages; throw away one of the seasoning packets. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixtures, slaw and soy sauce. cook until heated. Servings: 2 servings | 11
12: 2 lbs. sirloin tips 1 can Campbell's Golden Mushroom Soup 1 envelope dry onion soup mix 1 lb. small red potatoes, halved Mix all ingredients and turn into a crockpot sprayed with nonstick spray. Cook on low for 5-6 hours. Makes 8 servings and a ton of gravy! | Sirloin Tip Casserole | Italian Pot Roast | 2 lb. boneless beef round roast 1 medium onion, sliced 1/4 t. salt 1/4 t. pepper 32 oz. tomato sauce with herbs 1 pkg. Italian salad dressing mix Slice roast in half and place in the crockpot. Add onion and remaining ingredients. Cover and cook on high for 5 hours or until roast is tender.
13: Crockpot Recipes | Chicken Stroganoff | 6 skinless boneless chicken breast halves 1 can 98% fat free Cream of Mushroom Soup 16 oz. fat-free sour cream 1 envelope dry onion soup mix Put frozen chicken breasts in the bottom of crockpot. Combine soup, sour cream, onion soup mix and pour over chicken. Cook on low for 6-7 hours. Makes 6 servings. *Serve over noodles or rice. | Makes 8 servings with a delicious spicy sauce. Slice roast to serve or shred with two forks. Serve over pasta, polenta or mashed potatoes. | 13
14: Tasty Sides | Corney Polenta | 1 c. frozen kernels, defrosted 1 T. extra-virgin olive oil 3 to 4 thin scallions, finely chopped 3 c. chicken stock | 1. Heat the extra-virgin olive oil, a turn of the pan, in a sauce pot over medium-high heat. Add the corn and saute until it starts to brown at the edges, 3 to 4 minutes. Add the scallions and cook for 1 minute, then add the stock and bring to a boil. 2.Whisk in the polenta and cook until thick, about 2 to 3 minutes. Stir in the butter and season with hot sauce and salt, to taste. Transfer to a serving bowl and serve. Servings: 4 | 1 c. quick-cooking polenta 2 T. butter 2 T. hot sauce Kosher salt
15: Baked Chipotle Sweet Potato Fries | 1 sweet potato, (about 5" long) peeled and cut into 1/4" fries 2 t. olive oil sea salt ground chipotle chile powder garlic powder Preheat oven to 425. In a medium bowl, toss sweet potatoes with olive oil, salt, garlic powder and chipotle chile powder. Spread potatoes on a baking sheet. Avoid crowding so potatoes get crisp. Bake 15 minutes. Turn and bake an additional 10-15 minutes. Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking. | 2 lbs. cubed red potato 1/4 c. reduced-fat sour cream 1/8 c. chopped green onions 1/8 c. low-fat buttermilk 2 T. butter, softened 1/2 t. salt 1/2 t. dried basil 1/2 t. dried oregano 1/4 t. garlic powder 1/4 t. black pepper 1/4 t. dried dill Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Place potato in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency. | Ranch Mashed Potatoes | 15
16: Vegetables | Natalie | Garlic-Roasted Green Beans | 8 oz. fresh green beans, trimmed 1 large garlic clove, thinly sliced 1 t. olive oil Place beans and garlic on a jelly-roll pan. Drizzle with olive oil; toss to coat beans. Bake at 450 degrees for 12 minutes or until lightly browned, stirring occasionally. | 450 | 12 min. | 2 | 450 | Natalie
17: In a small bowl, beat egg whites and season with salt and pepper. In a baggie, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the zucchini in a single layer and spray more cooking spray on top. Bake 20-25 minutes, or until golden brown. | 3 medium zucchini sliced into 3" x 1/2" sticks 1 large egg white 1/3 c. seasoned whole wheat bread crumbs | 2 T. grated Pecorino Romano cooking spray 1/4 t. garlic powder salt fresh pepper | 425 | 3 | Baked Zucchini Sticks | Natalie | 20-25 m. | 1 can corn with water 1 can black beans, drained and rinsed 1 can Rotel tomatoes with juices Combine all three ingredients into a small sauce pan. Heat on medium high heat until thoroughly warmed. Spoon up and enjoy! Makes 4 servings. | Black Bean Salsa | 17
18: All American | Chop all the vegetables really fine by hand or using a food processor. Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns. | 1.25 lbs 93% lean ground beef sirloin 1 T steak seasoning or seasoned salt 1 carrot, minced 1 medium onion, minced 2 cloves garlic, minced | 1/4 c. red bell pepper, minced 4 oz mushrooms, minced 1 T. red wine vinegar 1 T. Worcestershire sauce 2 c. tomato sauce 2 T. tomato paste | Skinny Sloppy Joes
19: Dry Rub: 3 T. paprika 1 T. garlic powder 1 T. brown sugar 1 T. dry mustard 3 T. coarse sea salt 1 (5 to 7 lb. pork roast, preferably shoulder or Boston butt | Cider-Vinegar Barbecue Sauce: 1 1/2 c. cider vinegar 1 c. yellow or brown mustard 1/2 c. ketchup 1/3 c. packed brown sugar 2 garlic cloves, smashed 1 t. kosher salt 1 t. cayenne 1/2 t. freshly ground black pepper Pan drippings from the pork | Pulled Pork Sandwiches | Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight. Put the pork in a crockpot and roast on low it for about 6-8 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart. While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it. When the pork is done, take it out and put it on a large platter. Allow the meat to rest for about 10 minutes. Pour dripping into a large sauce pan and add 3/4 c. of water. Reduce to half. Pour that into the saucepan with the sauce and cook 5 minutes. While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce. To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun. Serve with pickle spears or slices and the remaining sauce on the side.
20: Italian | 1 1/2 c. garlic and herb tomato sauce 1 (14.5 oz.) can stewed tomatoes, undrained and chopped 2 c. fat-free cottage cheese 1/2 c. grated Parmesan cheese 1/4 t. pepper 9 uncooked lasagna noodles 3 c. shredded zucchini (about 3 medium) 6 (1 oz.) slice of provolone cheese, each cut into 6 strips 1. Preheat over to 350 degrees. 2. Combine pasta sauce and tomatoes; stir well, and set aside. Combine cottage cheese, Parmesan cheese, and pepper; stir well, and set aside. 3. Spread 1/3 tomato mixture into bottom of a 13X9 baking dish coated with cooking spray. Pace 3 uncooked lasagna noodles over tomato mixture; top with 1/3 zucchini. Spread 1/3 cottage cheese mixture evenly over zucchini; top wit 12 provolone cheese strips. Repeat layers twice with remaining tomato mixture, noodles, zucchini, cheese mixture, and provolone strips. 4. Cover and bake for 45 minutes. Uncover , and bake an additional 15 minutes or until thoroughly heated. Let stand 15 minutes before serving. 8 servings | Vegetable Lasagna
21: 2 (16 oz) chicken cutlet halves freshly ground black pepper 2 large egg whites 2/3 c. seasoned whole wheat dry bread crumbs Olive oil spray (about 1 tbsp worth) 1 T light butter Cut chicken into 4 cutlets, then place cutlets between 2 sheets of plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper. In a shallow plate, beat the egg whites and 1 teaspoon of water together. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs. Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down. Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce. For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley. | Italian Sausage and Peppers Skillet | 5 links Italian turkey sausage links (cut in half crosswise) 1 green bell pepper 1 red bell pepper 4 garlic cloves 14 oz. tomato-basil pasta sauce Hear large skillet with cooking spray over medium heat. Add sausage; cook 5 minutes, stirring often. Stir in pasta sauce; cover, reduce heat, and simmer 8-10minutes or until sausage is done. Uncover and simmer 3 minutes or until sauce thickens and peppers are tender. Serving: 1 Sausage link and about a 1/2 c. of peppers. | Juice of 1 lemon, lemon halves reserved 1/4 cup dry white wine 1/2 cup chicken broth 1 tbsp capers Sliced lemon, for serving Chopped fresh parsley leaves, for serving | Chicken Piccata | 21
22: Latin | Arroz Con Pollo, Lightened Up 8 skinless chicken thighs 1 tbsp vinegar 1/2 packet Sazon about 1/2 tsp adobo powder about 1/2 garlic powder 2 tsp olive oil 1/2 onion 1/4 cup cilantro 3 cloves garlic Season chicken with vinegar, Sazon, adobo and garlic powder and let it sit 10 minutes. Heat a large deep heavy skillet on medium, add oil when hot. Add chicken and brown 5 minutes on each side. Remove and set aside. Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add 1 tsp olive oil to the skillet and sauté on medium-low until soft, about 3 minutes. Add tomato, cook another minute. Add rice, mix well and cook another minute. Add water, bouillon (be sure it dissolves well) and Sazon, scraping up any browned bits from the bottom of the pot. Taste for salt, should taste salty enough to suit your taste, add more as needed. Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil in between the lid and the pot if steam escapes). Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat! | 5 scallions 2 tbsp bell pepper 1 tomato, diced 1 tsp olive oil 2 1/2 cups enriched long grain rice 4 cups water 1 chicken bouillon 1 packet Sazon salt
23: Slow Cooked Pernil (Puerto Rican Pork) 3 lb pork shoulder blade roast, lean, all fat removed 4-5 cloves garlic, crushed 1 tbsp coarse salt 1/2 tsp oregano 1/2 tbsp cumin 1/4 tsp crushed black pepper 3 oranges, juice of (1/2 cup) 2 limes, juice of Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork. Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork. The next day, remove the crock pot and cook on low, 8 hours. After 8 hours, remove pork and shred using two forks. Remove liquid from crock pot and add pork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more). Let it cook another 15-30 minutes. Cuban Sandwich Quesadilla 1 oz skinny slow cooked pernil (recipe above) 1 slice reduced fat swiss 1 oz ham (97% fat free) 1 slice kosher pickle mustard 6 inch low-carb whole wheat tortilla (La Tortilla Factory) Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan. On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side. Remove from heat and cut into 3 pieces. | 23
24: Asian Cuisine | Spicy Pork Stir-fry 2 t. chili oil, divided 1 lb. lean pork tenderloin, cut into thin strips 4 med. garlic cloves, minced 1 T. ginger root, minced 1 t. red pepper flakes, crushed Instructions In a large nonstick skillet, heat 1 teaspoon of the oil. Cook pork until it begins to brown and is just cooked through, about 3 minutes. Remove to a plate. Heat remaining oil in the same skillet over high heat; add garlic, ginger and pepper flakes. Cook, stirring constantly, until golden and fragrant, about 1 to 2 minutes. Mix cornstarch with 1/4 cup water. Add vegetables; cook, stirring frequently, until just tender, 4 to 6 minutes. Stir in soy sauce, vinegar and marmalade. Add cornstarch mixture and bring to boil. Toss vegetable mixture with pork to heat through. Serve immediately. | 2 t. cornstarch 1 lb. frozen mixed vegetables, Asian stir-fry mix 3 T. low-sodium soy sauce 1 t. rice vinegar 1 t. orange marmalade
25: 4 T. oyster sauce 2 1/2 c. mung bean sprouts i head Bibb lettuce 1 Tbsp sesame seeds, toasted | Asian Lettuce Wraps 1 med. onion, finely chopped 1 t. minced garlic 1 lb. ground turkey 2T. soy sauce Instructions Coat a nonstick pan with cooking spray and heat. Cook onion, garlic, and turkey, stirring, until meat is browned. Add soy and oyster sauces, stir and reduce heat. Cook, uncovered, for 5 minutes, stirring occasionally. Stir in bean sprouts and sesame seeds just before serving. Divide meat between lettuce leaves. Roll lettuce leaves and enjoy. | Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes. Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes. Dissolve cornstarch in remaining 1/2 cup of broth; add to skillet and simmer until sauce thickens, stirring constantly, about 1 minute. To serve, divide rice among 4 shallow dishes. Spoon chicken mixture onto rice and sprinkle with cashews. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving. | 2 t. peanut oil 2 med. garlic cloves, minced 1 lb. uncooked boneless, skinless chicken breast, cut into 1-inch cubes 1/2 t. table salt, or more to taste 1/4 t. black pepper, or more to taste 1 1/2 c. fat-free, reduced-sodium chicken broth 4 T. low-sodium soy sauce 2 med. stalk(s) celery, chopped 8 oz can bamboo shoots, drained 8 oz can water chestnuts, sliced, drained 1 1/2 T. cornstarch 2 c. cooked white rice, kept hot 6 T. dry-roasted cashews, chopped | Cashew Chicken
26: Mediterranean | Greek Turkey Meatballs Servings: 4 Serving Size: 4 meatballs 1.25 lbs 93% lean ground turkey 1 cup zucchini, grated and liquid squeezed out 2 sliced whole wheat bread 1/4 cup seasoned whole wheat breadcrumbs 1 large egg 2-3 cloves garlic, grated 1/4 red onion, grated 2 tbsp fresh oregano, chopped (2 t. if using dry) 1/4 cup fresh parsley, chopped 2 tbsp chopped fresh spearmint, chopped kosher salt and fresh pepper about 1 tsp worth of olive oil cooking spray Wet bread with water, squeezing excess out. Tear into small pieces and place in a large bowl. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper. Using a 1/4 cup measure, form each meatball 1/4 cup in size. For best results, refrigerate before cooking to help hold their shape. Spray olive oil in a large nonstick frying pan and cook over low heat or on the grill. Makes about 16 meatballs.
27: Lemon Feta Chicken with Oregano Servings: 4 Serving Size: 2 thighs 8 skinless chicken thighs juice of 1 lemon 2 tsp garlic powder 3 tsp oregano salt and fresh ground pepper 1/3 cup feta cheese, crumbled Preheat oven to 375. Trim all fat off chicken. Season chicken with salt, pepper, oregano, and lemon juice. Place in a roasting pan and bake for about 35 - 40 minutes. When chicken is cooked, remove from the oven and sprinkle with feta. Broil on low for about 2-3 minutes, until cheese is golden brown (careful not to burn). Skinny Tzatziki 8 oz fat free Greek yogurt (I used Fage) 1 small cucumber, peeled and seeded (1 cup grated and drained) 1 clove garlic, crushed 1 tsp lemon juice 1 tbsp fresh dill, chopped 1 tbsp fresh chives, chopped kosher salt and fresh pepper Scoop seeds out of the cucumber with a small spoon. Place cucumber in a food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid. Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate for a few hours before serving. Makes about 2 cups. Store in refrigerator for about a week. | 27
28: Desserts | Creamy Lemon Pie Ingredients reduced-fat graham cracker pre-made crust 2 Tbsp butter 11 oz fat-free sweetened condensed milk 2 large eggs, lightly beaten 1/2 cup(s) fresh lemon juice 1 Tbsp lemon zest Instructions Preheat oven to 350F. In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust. Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled. Yields 1 piece per serving.
29: Better Than Robert Redford | 1 c. flour 1 stick butter 2 c. powdered sugar 2 - 3.9 oz. chocolate pudding (instant) 1 - 3.9 oz. vanilla pudding (instant) 1/2 c. pecans 2 c. cool whip 2 - 8 oz. cream cheese 4 1/2 c. milk | Blend flour, softened butter and 1/2 c. of pecans. Bake in a 8X10 pan for 20 minutes at 350 degrees. (Freeze for 30 minutes.) Cream together cool whip, sugar and cream cheese until fluffy. Spread over cooled crust. (Freeze for 30 minutes.) Whip puddings and milk together until thick. Spread over cream cheese layer. (Freeze for 30 minutes.) Spread remaining cool whip on top. (Freeze for 30 minutes.) Garnish with grated chocolate and/or nuts. | 29
30: Mulled Wine 1 (750-ml) bottle of dry red wine 3/4 cup granulated sugar 2 teaspoons pure vanilla extract 2 teaspoons apple pie spice mix 1 (3-inch) piece orange peel 1 (1-inch) piece fresh ginger, peeled Directions Over medium-low heat, pour entire bottle of red wine into a pot. Be sure not to raise the temperature too much, otherwise the alcohol will burn off and the sugars will scorch. Stir in the sugar and stir until it has dissolved, about 1 minute. Add the vanilla, apple pie spice mix, orange peel, fresh ginger and raisins. Allow mixture to steep for 10 minutes. Check by stirring once in a while. When the wine starts to move a bit slower and becomes a little syrupy, pour in the vodka and brandy. Continue to steep for 5 to 7 minutes Lay 3 to 4 almonds into the bottom of the serving glasses or mugs. If you are pouring the hot drink into glass, be sure to have a metal spoon resting inside the vessel. It will conduct the heat away from the glass so that won't crack. Using your ladle, pour the drink through the sieve (tea strainer) into the glasses. Garnish with a cinnamon stick. | 1/3 cup fresh raisins 6 ounces vodka 8 ounces brandy or Madeira 1/2 cup blanched, whole or slivered almonds Long cinnamon sticks, for stirring | 30
31: Delicious Sips | Cucumber Spa Water 1. Slice half a cucumber (peeling is optional). 2. Put the cucumber in a large pitcher. 3. Fill with water. 4. Let it rest 24 hours in the fridge before serving. Orange Green Apple Water 1.Slice one orange. 2. Spread some lemon juice on 3 slices of green apple 3. Put the apple, the orange, and half a lemon juice in a large pitcher. 4. Fill the half of the pitcher with ice cubes. 5. Fill with water. 6. Let it rest 24 hours in the fridge before serving.