Sweet and Spicy Glaze

This is a great all-purpose glaze for chicken, fish, or shrimp. This would make an amazing Asian hot wing sauce.


3 tablespoons dark brown sugar
1 tablespoon low-sodium soy sauce
4 teaspoons Chinese-style hot mustard (or wasabi paste)
1 teaspoon rice vinegar


Stir ingredients together. Microwave 30 seconds to combine. Stir again, and pour over meat or veggies.



--Adapted from Cooking Light magazine

Parmesan Zucchini Fries

Don't cut them too thin, or they simply shrivel up. You might also want to take a spoon and scoop out the seeds and inner membranes. The firm flesh fries seem to work better.

3 large zucchini (about 1 1/2 pounds)
1 cup dry breadcrumbs
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup egg substitute( or 2 eggs)
Cooking spray


Preheat oven to 400°.

Cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.



--Adapted from Cooking light magazine

Honey Limeade

You can also freeze this into ice cubes and blend for a great frozen drink.

1 cup lime juice
1/4 to 1/2 cup honey
2 cups ice cubes
1 lime, rinsed


1. In a pitcher (at least 2-qt. capacity), stir lime juice and 1/4 cup honey until blended. Taste; if mixture is too tart, add up to 1/4 cup more honey. Add 5 cups water. Chill until cold, at least 1 hour, or up to 1 day.


2. Just before serving, add ice cubes. Thinly slice lime crosswise (discard ends), cut slices in half, and add to pitcher.




--Adapted from Southern Living magazine

Fried Oysters

1 quart fresh oysters, rinsed and drained
1 large egg, lightly beaten
1 1/2 cups saltine crumbs (1 sleeve crackers)
1 cup ketchup
1 tablespoon prepared horseradish
1/8 teaspoon hot sauce (optional)
Canola oil

Dip oysters in egg, and dredge in cracker crumbs. Place on a pan, and chill 2 hours, if desired.

Stir together ketchup, horseradish, and, if desired, hot sauce; chill.

Pour oil to a depth of 1 inch in a Dutch oven; heat to 350°.

Fry oysters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Serve immediately with sauce.




--Adapted from Southern Living magazine

Easy Baked Fish Filets

1 1/2 pounds tilapia or other white fish fillets
Cooking spray
1 tablespoon fresh lime juice
1 tablespoon light mayonnaise
1/8 teaspoon onion powder
1/8 teaspoon black pepper
1/2 cup fresh breadcrumbs
1 1/2 tablespoons butter or stick margarine, melted
2 tablespoons chopped fresh parsley


Preheat oven to 425°.

Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork - will vary based on thickness of fish. Sprinkle with parsley.



--Adapted from Cooking light magazine

Turkey and Oat Burgers

Easily the best turkey burger recipe I've run across.

1 cup regular oats
1/4 cup finely chopped green onion
1 tablespoon chili powder
1 1/4 teaspoons salt
1 large egg, lightly beaten
1 1/2 pounds ground turkey
Cooking spray


Combine first 7 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a grill pan coated with cooking spray over medium-high heat. Add patties; cook 6 minutes on each side or until done.




--Adapted from Cooking Light magazine

Tembleque (Coconut Custard)

3/4 cup sugar
1/2 cup cornstarch
1/8 teaspoon salt
3 (13.5-ounce) cans light coconut milk
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon


Combine first 4 ingredients in a heavy medium saucepan. Bring to a boil over medium heat; cook for 1 minute, stirring constantly. Remove from heat; stir in vanilla. Strain through a sieve into a shallow 2-quart dish; cover surface of custard with plastic wrap. Chill overnight. Sprinkle with cinnamon before serving.




--Adapted from Cooking Light magazine

Sweet Hot Tofu

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons canola oil
1 (14-ounce) package firm reduced-fat tofu, cut into (1-inch) cubes
2/3 cup fat-free, less-sodium chicken broth
1/4 cup hoisin sauce
1 tablespoon sherry
1 teaspoon cornstarch
2 teaspoons low-sodium soy sauce
1 teaspoon honey
1/2 teaspoon dark sesame oil
Dash of crushed red pepper (or Sambal)
2 teaspoons bottled minced fresh ginger
2 teaspoons bottled minced garlic
1/3 cup thinly sliced green onions


Prepare rice according to package directions, omitting salt and fat.

Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu, and sauté 5 minutes or until lightly browned. Remove from skillet.

Combine broth and the next 7 ingredients (through pepper), stirring well with a whisk.

Add ginger, garlic, and onions to pan; sauté 30 seconds. Stir in broth mixture; cook 1 minute or until thickened, stirring constantly. Add tofu to pan; cook 30 seconds, stirring gently to coat. Divide rice evenly among each of 4 plates; top each serving with tofu mixture.




--Adapted from Cooking Light magazine

Barley Sausage Skillet

1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup quick-cooking barley
Cooking spray
8 ounces hot turkey Italian sausage
1 teaspoon olive oil
1/4 cup chopped green onion
1/2 cup chopped red bell pepper
1 (8-ounce) package presliced mushrooms
2 teaspoons bottled minced garlic
2 tablespoons Madeira wine
1/4 cup thinly sliced fresh basil
1/8 teaspoon black pepper



Place broth in a small saucepan; bring to a boil. Add barley to pan. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 3 minutes, stirring to crumble. Transfer to a bowl. Heat oil in pan over medium-high heat. Add onion, bell pepper, and mushrooms; sauté 4 minutes or until liquid evaporates. Add garlic; sauté 1 minute. Return sausage to pan. Stir in Madeira; sauté 2 minutes. Add barley; cook 1 minute or until thoroughly heated. Remove from heat; stir in basil and black pepper.

Summer Farfalle Salad with Smoked Salmon

3 cups uncooked farfalle (bow tie pasta)
2 cups cherry tomatoes, halved
1/4 cup chopped fresh dill
1 (6-ounce) bag baby spinach
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons cold water
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces (about 8 slices) smoked salmon, cut into thin strips



Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.

Combine pasta, tomatoes, dill, and spinach in a large bowl, tossing gently to combine.

Combine lemon rind and next 5 ingredients (lemon rind through pepper) in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Top with salmon.





--Adapted from Cooking Light magazine

Slow-cooker Chicken Paprikash

Serve over rice or egg noodles.


3 tablespoons all-purpose flour
2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips
1 1/4 cups fat-free, less-sodium chicken broth
1 cup chopped red bell pepper
1/2 cup shredded carrot
2 tablespoons Hungarian sweet paprika
2 teaspoons bottled minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (8-ounce) package presliced mushrooms
1 1/4 cups reduced-fat sour cream
1/2 cup sliced green onions




Combine flour and chicken in a medium bowl; toss well. Add chicken mixture, and the next 8 ingredients (through mushrooms) to an electric slow cooker. Cover and cook on low for 8 hours.


Stir in sour cream and green onions.





--Adapted from Cooking Light magazine

Three-Bean Tacos

Surprisingly good. Very hearty, and dirt cheap. This recipe would be a great extender for traditional ground beef tacos.


1 teaspoon olive oil
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon onion powder
1 garlic clove, minced
1 can canned chickpeas (garbanzo beans), rinsed and drained
1 can canned black beans, rinsed and drained
1 can canned pinto beans, rinsed and drained
1 (8-ounce) can no-salt-added tomato sauce

Taco fixings


Heat oil in a large nonstick skillet over medium-high heat until hot. Add red bell pepper and next 6 ingredients (pepper through garlic), and sauté 2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.

Prepare tacos, served with whatever you like.




--Adapted from Cooking Light magazine

Zaatar Straws

Zaatar:
3 tablespoons sumac
1 tablespoon dried thyme
1 tablespoon roasted sesame seeds
1 tablespoons dried marjoram
1 tablespoons dried oregano
1 teaspoon coarse salt

Combine all ingredients in a small food processor or coffee grinder. Pulse to combine.


Straws:
About 1/2 cup flour for rolling pastry
1/2 pound chilled puff pastry
About 2 tbsp. extra-virgin olive oil
3 to 4 tbsp. zaatar
Egg wash (1 egg whisked with 2 tbsp. water)


1. Preheat oven to 375°. Flour a work surface and a rolling pin. Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8 in. by 12 in. and 1/8 in. thick. Arrange pastry so that it's horizontal and trim edges even.

2. Brush pastry all over with olive oil. Sprinkle left half of pastry liberally with half of the zaatar and fold right (unsprinkled) pastry half over zaatar, like closing a book. Lightly sprinkle top of pastry with flour and roll back out into a rectangle almost as large as the one you began with. As before, brush pastry with olive oil, sprinkle half with remaining zaatar, and fold unsprinkled half over zaatar. Roll with the pin a few times to seal.

3. With a sharp knife or pizza wheel, cut pastry lengthwise into 1/3-in.-wide strips. Twist each strip loosely a couple of times and put on an ungreased baking sheet (push ends onto sheet to keep straw from untwisting; you may need 2 sheets). Dab tops of strips lightly with egg wash.

4. Bake straws until medium golden brown, 12 to 15 minutes. Let cool 1 minute, then loosen gently from sheet with spatula. Serve warm or cool.



-- Adapted from Cooking Light magazine

Creamy Dill Slaw

4 green onions, sliced
1 (8-ounce) container sour cream
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons chopped fresh dill
2 tablespoons white vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 (16-ounce) package coleslaw mix
1 (10-ounce) package finely shredded cabbage


Stir together first 8 ingredients in a large bowl until mixture is blended; stir in coleslaw mix and cabbage. Cover and chill 8 hours. Garnish, if desired.



--Adapted from Southern Living magazine

Artichoke-Potato Salad

1 can chopped artichokes
3/4 pound small red potatoes
1/2 cup frozen green peas, thawed
1/4 cup mayo
1 tablespoon chopped fresh or 1 teaspoon dried dill
3 tablespoons fresh lemon juice
2 tablespoons whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced



Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and rinse with cold water. Cool. Cut potatoes into 1/4-inch-thick slices. Add potatoes and peas to chopped artichoke in bowl.

Combine mayo and remaining ingredients in a small bowl, and stir well with a whisk. Pour over the artichoke mixture, and toss well. Cover and chill.



--Adapted from Cooking Light magazine

Vermont Baked Beans

These had a mild flavor that needs a strong accompaniment. Would be good for potlucks.

1 pound dried navy beans (about 2 cups)
Cooking spray
1 tablespoon onion powder
1/2 cup diced salt pork or bacon (about 4 ounces)
5 1/2 cups water
3/4 cup maple syrup, divided
1 1/2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon hot pepper sauce (such as Tabasco)


1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand overnight. Drain beans.

2. Preheat oven to 325°.

3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté 5 minutes. Add beans, onion powder, 5 1/2 cups water, 1/2 cup syrup, mustard, salt, and pepper sauce; bring to a boil. Cover and bake at 325° for 2 1/2 hours or until beans are tender, stirring occasionally. Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining 1/4 cup syrup.





--Adapted from Cooking Light magazine

Wild Rice Salad with Pumpkin Vinaigrette

This would be a great recipe for Thanksgiving leftovers. We added fresh baby spinach, and served it warm for a great main dish.

1/2 cup chopped pecans
1 (6-oz.) package long-grain and wild rice mix
1/2 cup sweetened dried cranberries
1 cup finely chopped celery
3/4 cup chopped green onions
1/4 cup canned pumpkin
1/4 cup white wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup olive oil



1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

2. Prepare rice according to package directions; let cool to room temperature (about 25 minutes). Stir in cranberries, celery, green onions, and toasted pecans.

3. Whisk together canned pumpkin, next 5 ingredients, and 2 Tbsp. water. Gradually whisk in olive oil in a slow, steady stream, whisking until blended.

4. Pour pumpkin vinaigrette over rice mixture; stir gently to coat. Cover and chill 2 to 24 hours. Serve at room temperature.





--Adapted from Southern Living magazine

Roasted Vegetables with Tangy Butter Sauce

Vegetables:
21 baby carrots (about 12 ounces)
5 small red potatoes, quartered (about 8 ounces)
8 green onions, white parts only
1/8 teaspoon salt
8 ounces haricots verts, trimmed

Sauce:
2/3 cup fat-free, less-sodium chicken broth
3 tablespoons chopped shallots
2 tablespoons white wine vinegar
2 1/2 tablespoons butter



To prepare vegetables:

Combine carrots and potatoes in a small roasting pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss. Bake at 450° for 20 minutes, turning once. Coat haricots verts and green onions with cooking spray. Add haricots verts and green onions to vegetable mixture; toss. Bake an additional 10 minutes or until vegetables are tender.

To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes); remove from heat. Stir in butter. Serve alongside vegetables.




--Adapted from Cooking Light magazine