Quick Breakfast Tostadas

1/4 cup 1% low-fat milk
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 large eggs
4 (6-inch) flour tortillas
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 cup canned black beans, rinsed and drained
1/4 cup chopped green onions
1/2 cup bottled salsa
1/4 cup fat-free sour cream


Combine first 4 ingredients in a large microwave-safe dish, stirring with a whisk. Microwave at HIGH for 2 minutes; stir. Microwave an additional 1 minute or until done. Arrange 1 tortilla on each of 4 microwave-safe plates; divide egg mixture evenly among the corn tortillas. Layer each serving with 2 tablespoons cheese, 1/4 cup beans, and 1 tablespoon green onions. Microwave each tostada at HIGH for 30 seconds. Top each tostada with 2 tablespoons salsa and 1 tablespoon sour cream. Serve immediately.



--Adapted from Cooking Light magazine

Pork Chops with Bourbon-Peach Sauce

4 (4-ounce) boneless center-cut loin pork chops
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
Cooking spray
1 tablespoon minced shallots
1 teaspoon minced bottled garlic
1 1/2 cups frozen sliced peaches
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
2 thyme sprigs
2 tablespoons bourbon
2 teaspoons butter




1. Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm.

2. Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork.




--Adapted from Cooking Light magazine

Potluck Potato Casserole

1 1/2 cups fat-free sour cream
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
1 (10.75-ounce) can reduced-fat cream of chicken soup
Cooking spray
1 cup coarsely crushed cornflakes
2 tablespoons chopped fresh parsley



Preheat oven to 350°.

Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.

Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.

Cinnamon Swirl Coffeecake Muffins

1/2 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1 cup granulated sugar
1/4 cup butter, softened
1/2 cup egg substitute
1 cup reduced-fat sour cream
2 tablespoons water
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
6 tablespoons powdered sugar
3 teaspoons fresh orange juice
Dash of salt

Preheat oven to 400°.

Combine first 3 ingredients; set aside.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg substitute; beat 3 minutes. Beat in sour cream, water, and vanilla.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring well with a whisk. Make a well in center of mixture; add sour cream mixture. Stir just until combined.

Place 3 tablespoons brown sugar mixture in a small bowl; set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times.

Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes.

Combine powdered sugar, juice, and dash of salt in a small bowl, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins.

--Adapted from Cooking Light Magazine

Turkey Tamale Potpie

Filling:
Cooking spray
3/4 cup chopped red bell pepper
4 garlic cloves, minced
1 pound ground turkey breast
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (15-ounce) can kidney beans, rinsed and drained

Topping:
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup low-fat buttermilk
1 large egg, lightly beaten

Preheat oven to 425°.
To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey; cook 5 minutes or until turkey loses its pink color. Add chili powder, oregano, 1/2 teaspoon salt, tomatoes, and beans; cook 3 minutes. Spoon turkey mixture into an 11 x 7-inch baking dish coated with cooking spray.

To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt, and baking soda in a bowl. Combine buttermilk and egg; add to dry ingredients, stirring just until moist. Spread cornmeal mixture evenly over turkey mixture. Bake at 425° for 18 minutes or until topping is golden.

--Adapted from Cooking Light magazine

Bacon Maple Waffles

2 cups all-purpose flour (about 9 ounces)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups 2% reduced-fat milk
3 tablespoons maple syrup
2 tablespoons butter, melted
4 bacon slices, cooked and crumbled
3 large eggs, lightly beaten
Cooking spray
1/3 cup maple syrup

Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a bowl; stir with a whisk. Make a well in center of mixture. Combine milk, 3 tablespoons syrup, butter, bacon, and eggs, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist.

Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/3 cup batter per waffle onto hot waffle iron, spreading batter to edges. Cook 4 to 5 minutes or until steaming stops; repeat procedure with remaining batter. Serve waffles with 1/3 cup syrup.

--Adapted from Cooking Light magazine

Spice Rubbed Salmon with Cucumber Relish

Ingredients
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt, divided
1/4 teaspoon dried thyme
2 (6-ounce) salmon fillets, skinned
Cooking spray
2 cups chopped cucumber
1/2 cup chopped red bell pepper
2 tablespoons chopped fresh mint
1 tablespoon capers
1 tablespoon cider (or rice) vinegar

Preheat broiler.

Combine first 6 ingredients, 1/4 teaspoon salt, and dried thyme; rub evenly over fish. Place fish on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork.

Combine 1/4 teaspoon salt, cucumber, and remaining ingredients; serve with fish.

--Adapted from Cooking Light Magazine

Raspberry-Topped Amaretto Tarts

Yield - 2 servings (serving size: 1 tart)

Ingredients
Crust:
1/4 cup vanilla wafer cookie crumbs (about 6 cookies)
1 1/2 teaspoons butter, melted
1 teaspoon sugar
Cooking spray

Filling:
1 cup 2% reduced-fat milk, divided
3 tablespoons sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 large egg yolk
2 teaspoons amaretto (almond-flavored liqueur)
1/4 teaspoon vanilla extract

Topping:
1/2 cup fresh raspberries
Fresh mint sprigs (optional)

Preheat oven to 350°.
To prepare crust, combine crumbs, butter, and 1 teaspoon sugar, tossing with a fork until moist. Divide mixture evenly between 2 (4.75-inch) ceramic crème brûlée dishes coated with cooking spray. Press mixture into bottom of dishes. Bake at 350° for 10 minutes or until lightly browned; cool completely on a wire rack.

To prepare filling, combine 1/4 cup milk, 3 tablespoons sugar, cornstarch, salt, and egg yolk in a medium bowl, stirring with a whisk. Heat 3/4 cup milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.

Remove pan from heat; stir in liqueur and vanilla. Spoon custard into a small bowl; place bowl inside a medium ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice; spoon custard into prepared crusts. Cover and chill 2 to 6 hours.

Uncover tarts. Arrange 1/4 cup raspberries on top of each tart. Garnish with mint sprigs, if desired.

--Adapted from Cooking Light Magazine

Strawberry Margarita Pie

2 cups strawberries (I used frozen.)

lime zest from one lime

1/4 cup lime juice

1 (14-oz) can sweetened condensed milk

2 Tbsp tequila

2 Tbsp Triple Sec

1 container of Cool Whip

Purée strawberries, zest, lime juice, condensed milk, tequila, and triple sec in a food processor until just smooth, then transfer to a large bowl. Fold in container of cool whip.

Pour filling into a premade graham cracker crust and freeze for about 4 hours, or overnight. Remove from freezer right before serving and garnish with strawberries and limes.

--Adapted from several sources, Gourmet, 2006, Manchester Highlands Inn, and the blogs, “Confections of a Foodie Bride," "Annie's Eats," and "Hostess with the Mostess"

Parmesan Pasta with Chicken and Rosemary

Yield - Makes 4 servings

Ingredients
12 ounces (3 cups) orecchiette pasta
1 3 1/2- to 4-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan
Kosher salt and pepper

Cook the pasta according to the package directions. Shred the chicken, using a fork or your fingers, while the pasta cooks. Discard the skin and bones. Drain the pasta, reserving 1 1/4 cups of the water. Return the pasta to the pot. Add the reserved pasta water, chicken, rosemary, 1/2 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot. Stir over medium-low heat until the sauce has thickened slightly, about 2 minutes. Divide among individual bowls and sprinkle with the remaining Parmesan.

-Adapted from Real Simple Magazine

Chicken and Strawberries over Mixed Greens

Yield - 4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup greens)

Ingredients
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2 cups quartered small strawberries (about 1 pint)
1/3 cup finely chopped celery
1 tablespoon sesame seeds, toasted (We used sesame seed oil.)
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper
4 cups gourmet salad greens

Combine first 5 ingredients in a large bowl. Combine sesame seeds (or oil) and next 6 ingredients (sesame seeds through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour. Serve over salad greens.

-Adapted from Cooking Light Magazine

Garlic Roasted Green Beans

2 pounds green beans, trimmed
3 cloves garlic, sliced
4 teaspoons extravirgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper



Preheat oven to 425°.

Place a jelly-roll pan in oven for 10 minutes. Place beans in a large bowl. Drizzle with oil; sprinkle with salt and pepper. Toss well to coat. Arrange green bean mixture in a single layer on preheated baking sheet. Bake at 425° for 8 minutes or until crisp-tender.

Balsamic-Glazed Flank Steak

1 (16-ounce) beef flank or hangar steak
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
2 teaspoons bottled minced garlic
1/8 teaspoon crushed red pepper
3 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
1 tablespoon balsamic vinegar
2 teaspoons honey

Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 7 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steak.


--Adapted from Cooking Light magazine

Frittata with Smoked Cheese and Canadian Bacon

1 1/2 cups frozen Southern-style hash brown potatoes (such as Ore-Ida)
1/2 cup chopped green onion
1/3 cup diced Canadian bacon (about 2 ounces)
1/2 teaspoon salt
1/2 teaspoon hot sauce (such as Tabasco)
1/8 teaspoon black pepper
6 large eggs
1/4 cup (1 ounce) shredded smoked cheddar or smoked mozzarella cheese
2 tablespoons chopped green onions
Green onion strips (optional)


Preheat oven to 425.

Heat a 10-inch nonstick skillet over medium-high heat. Add potatoes, onion, and bacon; saute 8 minutes or until potatoes are golden brown. Remove from pan. Wipe pan clean with paper towels. Combine salt, hot sauce, pepper, and eggs in a medium bowl, stirring with a whisk. Stir in potato mixture, cheese, and chopped green onions.

Heat pan over medium heat. Pour in egg mixture. Reduce heat to medium-low; cook 3 minutes or until bottom is lightly browned, lifting edges and tilting skillet as eggs cook to allow uncooked portion to flow underneath cooked portion.Wrap handle of pan with foil. Bake 3 minutes or until top is lightly browned and set. Garnish with green onion strips, if desired.



--Adapted from Cooking Light magazine

Grilled Green Onion Flatbread

1 loaf (1 lb.) frozen white or whole-wheat bread dough, thawed to room temperature ( NB: Pillsbury French loaf dough works well, but skip step 2)
3 tablespoons olive oil
3/4 cup sliced green onions
About 1/3 cup all-purpose flour


1. With your hands, flatten bread dough on a board. Top with olive oil and green onions and knead into dough until incorporated (dough will be sticky).

2. Place dough in a bowl and cover. Let rise in a warm place until doubled, 50 to 60 minutes.

3. On a floured board, knead dough briefly to expel air. Divide into 12 equal pieces. Shape each into a ball and coat with flour. Roll each ball into a 4- to 5-inch round, sprinkling with flour as needed to prevent sticking. Space rounds evenly on two floured 15- by 17-inch baking sheets. Cover loosely and let rise until puffy, 20 to 30 minutes.

4. Lay rounds of dough on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid (open vents for charcoal). Cook until rounds are browned on the bottom, about 2 minutes; turn, replace lid, and cook until browned on the other side, 1 to 2 minutes longer.

5. Transfer breads to a bowl. Serve hot (cover with foil to keep warm up to 30 minutes) or cool.



--Adapted from Cooking Light magazine

Savory Potato Salad

3 pounds red potatoes, scrubbed
1 1-oz. packet vegetable soup mix
1/4 cup red wine vinegar
Pepper
2 stalks celery, minced
2 tablespoons minced red onion
2 teaspoons Dijon mustard
1 cup mayonnaise
Zest of 1 lemon
1/2 cup packed arugula leaves, coarsely chopped
1/4 cup packed parsley leaves, coarsely chopped



Cover potatoes with 1 inch of cold water in a large pot or Dutch oven. Bring to a boil, then reduce heat to medium. Cook until potatoes are tender and a knife inserted in center of a potato meets no resistance, 25 to 30 minutes.

Drain and let cool slightly. When potatoes are cool enough to handle, chop into 1-inch pieces and place in a large bowl. Toss potatoes with soup mix, vinegar and pepper to taste. Cover bowl with plastic wrap and refrigerate until cool, 20 to 25 minutes.

Toss potatoes with celery, onion, mustard, mayonnaise and lemon zest. Fold in arugula and parsley. Taste and adjust seasoning, if necessary. Serve immediately, or chill, covered, until ready to use.



--Adapted from Cooking Light magazine

Penne with Bacon, Spinach, and Buttery Crumbs

This is good, but it's not cheesy.

8 ounces French bread
Cooking spray
3/4 cup (3 ounces) chopped bacon
2 teaspoons minced garlic
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 3/4 cups 2% reduced-fat milk, divided
1/4 cup half-and-half
6 cups chopped fresh spinach
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1 1/4 teaspoons salt
1/2 teaspoon black pepper
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
1/4 cup butter, melted


Preheat oven to 425°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.

Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add bacon and garlic; sauté 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.

Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture.

Bake at 425° for 6 minutes or until crumbs are lightly browned.




--Adapted from Cooking Light magazine

Garlicky Lima Beans

Very good.



4 cups fresh (or frozen) lima beans
2 1/2 cups water
1 tablespoon olive oil
2 garlic cloves, sliced
3 thyme sprigs
1 bay leaf
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper



Sort and wash beans; drain. Combine beans and next 5 ingredients (through bay leaf) in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard thyme sprigs and bay leaf. Stir in salt and pepper.




--Adapted from Cooking Light magazine

Thai Fish Sauce and Lime Chicken

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1 tablespoon canola oil
1 cup fat-free, less-sodium chicken broth
3 tablespoons sweetened chili sauce
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 teaspoon creamy peanut butter
2 tablespoons chopped roasted peanuts
Lime wedges (optional)



Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken; sprinkle with peanuts. Garnish with lime wedges, if desired.



--Adapted from Cooking Light magazine

Asparagus Pasta with Toasted Pecans

1 (16-ounce) package penne pasta
1 bunch fresh asparagus (about 1 pound)
2 tablespoons olive oil
1 red bell pepper, seeded and chopped (about 3/4 cup)
1 tablespoon minced garlic
1 cup low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
3/4 cup shredded Parmesan cheese, divided
2 tablespoons butter
1 cup pecan halves, toasted and divided


Garnishes: freshly grated Parmesan cheese, freshly ground pepper

Prepare pasta according to package directions; rinse and drain.

Snap off tough ends of asparagus, and cut into 2-inch pieces.

Sauté asparagus in hot oil in a large skillet over medium heat 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes. Stir in chicken broth. Bring to a boil. Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper.

Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter, and 1/2 cup pecans. Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans. Garnish, if desired.




--Adapted from Southern Living magazine

Peanut Butter Oatmeal Chipsters

Who could not love a cookie that combines oatmeal, peanut butter and chocolate?!

Ingredients

3 cups old fashioned oats

1 cup all purpose flour

1 tsp baking soda

2 tsp ground cinnamon

1/4 tsp freshly ground nutmeg

1/4 tsp salt

2 sticks (8 ounces) unsalted butter, at room temperature

1 cup peanut butter

1 cup sugar

1 cup (packed) light brown sugar

2 large eggs

1 tsp pure vanilla extract

9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups store-bought chocolate chips or chunks

Position racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together the oats, flour, baking soda, spices and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips.

If you have the time, cover and chill the dough for about 2 hours or for up to one day. (Chilling the dough will give you more evenly shaped cookies.) If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets. Press the chilled balls gently with the heel of your hand until they are about 1/2 inch thick.

Bake for 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula - they'll firm as they cool.

--Adapted from Baking, From My Home to Yours, by Dorie Greenspan

Dark Chocolate and Cherry Brownies

These brownies were great as they were moist and dense, but we could not detect much of the cherry flavor. I would suggest adding more cherry preserves, and possibly some cherry juice to the batter if you really want to bring out the cherry.

Ingredients

Cooking spray
3.4 ounces all-purpose flour (about 3/4 cup)
1 cup sugar
3/4 cup unsweetened cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1/3 cup cherry preserves
1/3 cup water
5 tablespoons butter
1 large egg, lightly beaten
1 large egg white
1/3 cup semisweet chocolate chips
Powdered sugar (optional)

Preheat oven to 350°. Line a 9-inch square baking pan with parchment paper; coat with cooking spray.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in a large bowl; stir with a whisk.

Combine cherry preserves, 1/3 cup water, and butter in a small saucepan; bring to a boil.

Add preserves mixture to flour mixture; stir well. Add egg and egg white; stir until smooth. Stir in semisweet chocolate chips.

Scrape batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired.

- Adapted from Cooking Light magazine

Cherry Limeade Cupcakes

With thoughts of Sonic's refreshing Cherry Limeades, I embarked on this recipe journey with hopeful thoughts. In reality, the cupcakes were "ok." Next time, I'd like for more of the lime syrup to be absorbed into the cupcakes so they are more moist. The icing was delicious, and the presentation is so cute. My notes on how to improve this recipe are included. Enjoy!

Yield: 24 cupcakes

Ingredients:

For the cupcakes:

3 cups cake flour

1/2 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1 cup unsalted butter, at room temperature

1 cup sugar

1/2 cup plus 2 tbsp. limeade concentrate

3 eggs

3/4 cup milk (I used skim.)

For the lime syrup:

3/4 cup limeade concentrate

1/2 cup confectioners’ sugar

For the frosting:

3 3/4 cups confectioners’ sugar, sifted

1/2 cup butter, softened

6 tbsp. (or more) maraschino cherry juicered

food coloring (optional - highly recommended)

For decorating (optional):

fresh lime slices

maraschino cherries

To make the cupcakes, preheat the oven to 350 degrees F. Line two muffin pans with paper liners. In a medium bowl combine the cake flour, salt, baking powder and baking soda. Stir together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the sugar and beat on medium-high speed until creamed. Add in the limeade concentrate and mix to incorporate. Add the eggs one at a time, scraping down the bowl between additions. Add in the flour mixture in thirds, alternating with the milk, beginning and ending with the flour mixture. Mix ingredients just long enough to incorporate but no longer.

Divide the batter evenly between the prepared cupcake liners. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5-10 minutes, then remove to a wire rack over wax paper to cool completely.

Once the cupcakes have cooled, whisk together the limeade concentrate and confectioners’ sugar in a small bowl to make the lime syrup. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in. (Note: I poked about 5 holes in each cupcake - I would recommend at least 8-10, and make them substantial. Don't worry, the icing will cover up any holes.)

To make the frosting, combine the confectioners’ sugar, butter and maraschino cherry juice in the bowl of a stand mixer. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth. Add more maraschino cherry juice as needed to achieve desired texture. Add red food coloring if desired.

Frost cooled cupcakes. Garnish with lime slices and maraschino cherries, if desired.

Source: adapted from Baking Up Chaos and the blog, Annie's Eats

Corn Sauté

2 tablespoons butter
1 minced garlic clove
4 cups fresh (or frozen) corn kernels
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup finely chopped green onions
2 teaspoons lime rind (optional)



Melt butter in a large skillet over medium-high heat. Add garlic to pan; sauté 2 minutes. Add corn, salt, and pepper; sauté 3 to 5 minutes. Remove from heat. Stir in green onions and lime rind.





--Adapted from Cooking Light magazine

Herb-Marinated Fresh Mozzarella Wraps

3/4 cup (3 ounces) diced fresh mozzarella cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped pitted kalamata olives
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh oregano
1 teaspoon olive oil
1/4 pound thinly sliced pepper ham
16 asparagus spears, steamed and chilled (about 1/4 pound)
4 (8-inch) fat-free flour tortillas



Combine the first 6 ingredients in a medium bowl. Cover and chill 2 hours.

Arrange 1 ounce of ham and 4 asparagus spears on each tortilla. Spoon about 1/3 cup cheese mixture over the asparagus, and roll up.




--Adapted from Cooking Light magazine

Moroccan Swordfish with Mint-Caper Sauce

Sauce:
1/2 cup plain low-fat yogurt
1 tablespoon chopped fresh mint
1 1/2 teaspoons capers, drained
1/4 teaspoon bottled minced garlic
Dash of salt
Dash of freshly ground black pepper

Fish:
1 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
4 (6-ounce) swordfish steaks (about 3/4 inch thick)
Cooking spray
Mint sprigs (optional)



To prepare sauce, combine the first 6 ingredients in a small bowl.

To prepare fish, heat a nonstick grill pan over medium-high heat. Combine paprika and next 6 ingredients (through red pepper); sprinkle over both sides of fish. Lightly coat both sides of fish with cooking spray; add fish to pan. Cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with the sauce. Garnish with mint sprigs, if desired.




--Adapted from Cooking Light magazine

Saffron Shrimp with Fennel Seeds

1 cup dry white wine
1 tablespoon fennel seeds
1/2 teaspoon saffron threads
1/2 teaspoon salt
2 garlic cloves, minced
2 pounds large shrimp, peeled and deveined
1/4 cup chopped fresh flat-leaf parsley or cilantro


Combine first 5 ingredients in a large nonstick skillet; bring to a boil. Cook 5 minutes; add shrimp. Cover and cook 2 minutes or until shrimp are done, stirring occasionally. Spoon mixture into a bowl, and chill. Stir in parsley before serving.




--Adapted from Cooking Light magazine

Chicken Lo Mein

8 ounces uncooked linguine

Sauce:
1/3 cup low-sodium soy sauce
2 tablespoons sake (rice wine)
1 1/2 teaspoons dark sesame oil
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper

Vegetables:
2 tablespoons vegetable oil
3 1/2 cups fresh bean sprouts
2 cups (1-inch) sliced green onions
2 cups shredded carrot
2 tablespoons minced fresh ginger
1 1/2 cups shredded cooked chicken (great use for leftovers)

Cook pasta according to package directions, omitting salt and fat; drain and keep warm.

While pasta is cooking, prepare sauce: Combine soy sauce through pepper in a bowl, stirring with a whisk; set aside.

To prepare vegetables, heat vegetable oil in a wok over medium-high heat. Add sprouts, onions, carrot, and ginger; stir-fry 3 minutes or until tender. Add chicken; stir-fry 1 minute or until thoroughly heated. Stir in sauce mixture and pasta; cook 4 minutes until pasta is coated, stirring well.




--Adapted from Cooking Light magazine

Grilled Halibut with Lemon-Mint Gremolata

4 (6-ounce) halibut fillets
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped fresh mint
2 teaspoons grated lemon rind
1 teaspoon finely minced garlic
Lemon wedges


Brush fillets with oil, and sprinkle with salt and pepper. Place fillets on a grill rack coated with cooking spray.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or until fish flakes easily with a fork.

While fish cooks, combine mint, lemon rind, and garlic in a small bowl; stir well.

Place fillets on individual serving plates; sprinkle evenly with lemon-mint gremolata, and serve with lemon wedges.



--Adapted from Cooking Light magazine

Chicken and Sausage Gumbo

Total cooking time is about 3 hours. So this isn't fast food, but it's worth the time.

1 pound andouille sausage, cut into 1/4-inch-thick slices
4 skinned bone-in chicken breasts
Vegetable oil
3/4 cup all-purpose flour
2 large shallots, chopped fine
1/2 green bell pepper, chopped
2 celery ribs, sliced
2 quarts hot water
3 garlic cloves, minced
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1/2 to 1 teaspoon hot sauce
4 green onions,
Hot cooked rice



Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.

Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.

Stir in shallots, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.

Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.

Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.

Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.




--Adapted from Southern Living magazine

Tres Leches Marble Cake with Strawberries and Chocolate Ganache

I made this cake for my sister's birthday. It's definitely a special occassion cake, but worth every calorie!

2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 sticks unsalted butter, at room temperature
8 egg whites
2 teaspoons pure vanilla extract
1/2 cup sour cream
1 1/2 cups milk
2 tablespoons dark cocoa powder
1/3 cup chocolate chips, melted and cooled
1 14-oz. can sweetened condensed milk
1 cup milk
1 cup heavy cream
1 pint strawberries
2 tablespoons sugar

Ganache:
3/4 cup heavy cream
1 12-oz. bag chocolate chips (I used bittersweet.)
1 teaspoon pure vanilla extract
1 tablespoon honey

Preheat oven to 350 degrees. Butter 2 8-inch round cake pans and line with parchment paper. Butter parchment paper and dust it and sides of pan with flour.

In a medium size bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In mixer, cream butter until smooth, about a minute on medium speed. Add in sugar, and beat until light and fluffy, approximately 2-3 more minutes. With mixer on medium low, add in egg whites one at a time, beating well after each addition. Add in vanilla, and beat until mixture becomes cohesive and smooth, approximately 3-5 minutes.

With the mixer on low, add in a third of the flour mixture, followed by half of the milk and sour cream. Add in the next third of the flour mixture, the second half of the milk and sour cream, and finally, the last third of the flour mixture. Mix until just combined.

Remove a third of the batter and place in a medium bowl. Sift in cocoa powder and pour in melted chocolate. Gently fold together. Divide white batter evenly among pans and drop chocolate batter by the spoonfuls, and swirl with knife. Tap pans on counter to remove any bubbles.

Bake at 350 degrees for 30-40 minutes or until toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pan for 10 minutes, and then move to a cooling rack. Remove cakes from pans. Peel off parchment paper and put the paper rounds back into the pans. When cakes have completely cooled, cut off the tops of the cake with a serrated knife. Return the cakes to the pan with the cut sides up.

Mix condensed milk, regular milk and cream together in a large glass measuring cup. Pour evenly over the tops of both cakes. Cover and refrigerate cakes for 6 hours or overnight.

Reserve 4-5 strawberries for garnish on top of cake. Slice the rest of the strawberries and mix in 2 tablespoons of sugar.

Place three pieces of parchment paper on serving plate. Place the first layer, cut side up on the serving plate. Layer the strawberries on top of the cake, and then top with the second layer, cut side down.

In a microwaveable medium size bowl, heat cream until it just boils, approximately 30-60 seconds. Immediately stir in chocolate chips and let stand for one minute. Add vanilla and honey, and whisk until smooth and shiny. If lumps remain, microwave mixture for an additional 20 seconds, and whisk again.

Pour ganache over the top of the cake using an offset spatula to spread over the top and sides of the cake. Refrigerate for 30 minutes, or until set. Run pairing knife around the bottom of the cake to release the ganache from the parchment paper. Remove the parchment paper. Garnish top of cake with halved strawberries, and serve.

--Adapted from the blog, Sophistimom

Red Chile Enchiladas with Chicken and Melted Cheese

2-3 tablespoons chile powder

2 tablespoons minced garlic

One 28-ounce can diced tomatoes in juice (preferably fire roasted)

1/4 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 tablespoon olive oil, plus a little extra for the tortillas

2 cups chicken broth

12 corn tortillas

Salt

1/2 teaspoon sugar

2 generous cups (about 8 oz.) coarsely shredded cooked chicken (about a half of a large rotissiere chicken)

1 cup shredded monterey jack cheese

Cilantro sprigs

In food processor, blend together chile powder, garlic, tomatoes with their juice, cumin and black pepper. Blend to as smooth as consistency as possible.

Heat oil in a large (4 qt.) saucepan over medium high heat. Cook sauce, stirring until it is reduced to the consistency of tomato paste, about 5-7 minutes. Pour in the broth, reduce the heat to medium-low and let simmer for 10 minutes while you prepare the tortillas, filling and toppings.

Lay out the tortillas on a baking sheet and brush lightly on both sides with oil, then stack them in twos. Slide the tortillas into the oven and bake just long enough to make them soft and pliable, about 3 minutes. Remove from the oven and stack them in a single pile; cover with a kitchen towel to keep warm.

Taste the sauce and season with salt, usually about 1 1/2 teaspoons, and the sugar. Stir in additional chicken broth if the sauce has thickened beyound the consistency of light cream soup.

Spread about 1/2 cup sauce over the bottom of a 9x13-inch baking dish. Stir another 1/2 cup sauce into the chicken. Lay out a warm tortilla, top with a portion of chicken and roll up. Lay seam side down in the baking dish. Continue filling and rolling the rest of the tortillas, then ladle the remaining sauce over the enchiladas and sprinkle with cheese.

Bake for 10-15 minutes, until the cheese is starting to brown. Sprinkle with cilantro and serve.

Serves 4 to 6.

--Adapted from Rick Bayless

Barbecued Lime Shrimp and Corn

1/3 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
2 tablespoons sugar
1 teaspoon ground coriander seeds
1/4 teaspoon black pepper
2 ears corn, each cut crosswise into 4 pieces
1 1/2 pounds large shrimp, peeled and deveined




Place lime mixture, corn, and shrimp in baking dish; cover with foil. Place in a 450° oven; cook 10 minutes. Remove foil cover and cook 10 minutes or until shrimp are fully cooked.





--Adapted from Cooking Light magazine

Bourbon-Ginger Grilled Chicken

4 (4-ounce) skinless, boneless chicken breast halves
1/3 cup bourbon
1/3 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons hoisin sauce
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Cooking spray
1 tablespoon water
1/2 teaspoon cornstarch
1 teaspoon sesame seeds, toasted


Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Combine bourbon and next 9 ingredients (bourbon through garlic). Reserve 1/3 cup marinade. Pour remaining marinade into a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat grill to medium-hot using both burners.

Turn left burner off (leave right burner on). Remove chicken from bag; discard marinade. Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 2 minutes on each side or until browned. Move chicken to grill rack over left burner. Cover and cook 5 minutes or until done. Slice each breast diagonally into thin strips; place chicken on a platter. Cover loosely with foil.


Combine water and cornstarch, stirring well with a whisk. Place reserved 1/3 cup marinade in a small saucepan; stir in cornstarch mixture. Bring to a boil; cook 15 seconds, stirring constantly. Drizzle sauce over chicken; sprinkle with sesame seeds.






--Adapted from Cooking Light magazine

Fish Tacos with Mango Salsa

Mango salsa:
1 cup chopped peeled mango
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons minced jalapeño pepper
1 tablespoon fresh lime juice
1 teaspoon extravirgin olive oil
1/8 teaspoon salt


Fish:
2 tablespoons lime juice
2 teaspoons olive oil
1/4 teaspoon ground cumin seed
2 garlic cloves, minced
4 (6-ounce) halibut fillets
1/4 teaspoon salt
Cooking spray


Remaining ingredients:
4 (10-inch) flour tortillas
1 cup shredded red cabbage
1/4 cup reduced-fat sour cream
Lime wedges




To prepare mango salsa, combine mango and next 7 ingredients (through 1/8 teaspoon salt) in a small bowl. Cover and chill at least 1 hour.

Prepare grill.

To prepare fish, combine 2 tablespoons lime juice, 2 teaspoons olive oil, cumin, and garlic in a large zip-top plastic bag. Add fish to bag; seal. Marinate 15 minutes, turning once. Remove fish from bag; discard marinade. Sprinkle both sides of fish evenly with 1/4 teaspoon salt. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or desired degree of doneness. Flake fish into large chunks.

To prepare tacos, place tortillas on grill rack coated with cooking spray; grill 10 seconds on each side. Divide fish and cabbage evenly over one half of each tortilla; top each tortilla with salsa and 1 tablespoon sour cream. Fold tortillas in half. Serve with lime wedges, if desired.





--Adapted from Cooking Light magazine

Cucumber Margaritas

12 slices fresh cucumber (about 1/3 of a medium cucumber)
1/2 cup fresh lime juice
4 ounces (1/2 cup) Cointreau or triple sec
6 ounces (3/4 cup) tequila reposado
6 cups ice
1/4 cup Grand Marnier or triple sec
Lime slices

Combine cucumber and next 4 ingredients in a blender; process until smooth.

Pour into glasses. Top each serving with a tablespoon of Grand Marnier, and garnish with lime.



--Adapted from Cooking Light magazine

Enjitomatadas con Crema y Queso Fresco

So that's my fancy title for a very simple dish. This one is superb. Another win from Rick Bayless.


2 garlic cloves
2 jalapenos, stemmed and seeded
1 (28 oz) can fire-roasted tomatoes
1 tablespoon olive oil
1 1/2 cup chicken broth
12 corn tortillas
salt


Toppings:
shredded cooked chicken/beef/pork
sour cream
green onions
queso fresco
cilantro or parsley



Preheat the oven to 350 degrees.

With a food processor running, drop in the garlic and chiles, one at a time, letting each piece get finely chopped before adding the next. Drain the tomatoes, reserving their juice. Add the tomatoes, and process until smooth.

Heat the oil in a medium saucepan over medium-high heat. Add the tomato puree and cook, stirring nearly constantly, until the mixture has reduced to the consistency of a thick tomato sauce, about 7 minutes. Add the broth and reserved tomato juice. Simmer over medium-low heat for 10 minutes.

While the sauce is simmering, lay out the tortillas on a baking sheet and brush both sides lightly with the oil, then stack them in twos. Slide the tortillas into the oven and bake just enough to make them pliable, about 3 minutes. Remove from the oven and cover with a towel to keep warm.

Taste and season the sauce with salt. Holding the warm tortillas by the edge, dip most of it into the hot sauce, then lay it on a deep dinner plate, and fold into quarters. Do the same with 2 more tortillas (for a total of 3 per serving). Ladle a generous 1/4 cup of sauce over the tortillas. Garnish liberally with your choice of toppings.

Serve hot.




--Adapted from Mexican Everyday by Rick Bayless

Huevos Rancheros with Queso Fresco

1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (10-ounce) can red enchilada sauce
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons water
1 (16-ounce) can pinto beans, rinsed and drained
Cooking spray
4 large eggs
4 (8-inch) fat-free flour tortillas
1 cup (4 ounces) crumbled queso fresco cheese



Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness. Salt to taste.

Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.



--Adapted from Cooking Light magazine

Brandied Berry Milkshake

You can easily substitute 2 cups frozen berries. Don't thaw the berries first, just toss them into the blender frozen.

2 cups vanilla low-fat ice cream
1/2 cup blackberries
1/2 cup blueberries
1/2 cup sliced strawberries
1/2 cup 1% low-fat milk
1/4 cup brandy


Place all ingredients in a blender; process until smooth.



--Adapted from Cooking Light magazine

Spiced Salmon with Mustard Sauce

2 teaspoons whole-grain mustard
1 teaspoon honey
1/4 teaspoon ground red pepper
1/8 teaspoon garlic powder
1/4 teaspoon salt
4 (6-ounce) salmon fillets
Cooking spray


Preheat broiler.

Combine first 5 ingredients in a small bowl, stirring well with a fork. Rub mustard mixture evenly over each fillet. Place fillets, skin side down, on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.





--Adapted from Cooking Light magazine

Bacon-wrapped Turkey Burgers

2 tablespoons whole-grain mustard
1 pound ground turkey
1/4 cup fine dried bread crumbs
1 large egg
1/2 teaspoon salt
4 bacon slices (about 4 oz. total)
4 ounces münster cheese, thinly sliced
4 hamburger buns or rolls (4 in. wide), cut in half horizontally


1. Add mustard, ground turkey, bread crumbs, egg, and salt; mix well.

2. Divide turkey mixture into four equal portions; shape each into an evenly thick 4-inch-wide round. Wrap a slice of bacon snugly in a ring around edge of each patty, overlapping ends and securing with a toothpick. If making ahead, lay patties in a single layer on a plate, cover airtight, and chill up to 1 day.

3. Lay turkey patties on a lightly oiled grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); cover grill and open vents. Cook patties until browned on the bottom, 4 to 6 minutes. Turn with a wide spatula and continue to cook until patties feel firm when pressed and are no longer pink in the center (cut to test), 4 to 7 minutes longer.

4. Cover meat evenly with cheese and lay buns, cut side down, on grill; cover and cook until cheese is melted and buns are toasted, 2 to 3 minutes.





--Adapted from Cooking Light magazine

Vanilla Honey-Nut Smoothie

2 cups vanilla low-fat frozen yogurt
1 cup fat-free milk
1/3 cup cubed soft silken tofu
2 tablespoons creamy peanut butter
1 tablespoon honey


Combine the ingredients in a blender; process until smooth. Makes 2 servings.



--Adapted from Cooking Light magazine

Chicken Georgia

4 tablespoons (1/2 stick) butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces grated mozzarella cheese



Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Let stand 5 minutes or until cheese melts.




--Adapted from Paula Deen

Seared Scallops with Lemon Orzo

1 cup uncooked orzo (rice-shaped pasta)
1 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine
1/4 teaspoon dried thyme
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 1/2 pounds sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper


Stir together pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.

Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness.

Serve with pasta mixture.





--Adapted from Cooking Light magazine

Spanish-Style Braised Beef

Almond pesto:
1/3 cup slivered almonds, toasted
3 tablespoons chopped fresh parsley
1 tablespoon beef broth
2 garlic cloves, peeled
1 tablespoon olive oil


Spice rub:
2 teaspoons dried marjoram
2 teaspoons smoked paprika
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (2 1/2-pound) beef eye-of-round roast


Remaining ingredients:
1 tablespoon olive oil
1 cup dry sherry or other red wine
1 (14.5-ounce) can diced tomatoes, drained
1 cup beef broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (12-ounce) bottle roasted red bell peppers, drained and cut into 1/2-inch strips 4 cups hot cooked long-grain rice



To prepare almond pesto, combine first 5 ingredients in a food processor; process until blended and a paste forms. Cover and refrigerate.

Preheat oven to 350°.

To prepare spice rub, combine marjoram, paprika, 1 teaspoon black pepper, and 1/4 teaspoon salt. Trim fat from beef; rub surface of beef with spice rub.

Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Stir in sherry, scraping pan to loosen browned bits. Return beef to pan. Add tomatoes and 1 cup beef broth. Cover tightly with lid. Bake at 350° for 3 hours or until meat shreds easily with a fork. Remove beef from pan. Cut beef into 2-inch pieces. Add almond pesto and bell pepper strips to pan, stirring until blended. Place pan over medium heat; cook 10 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Serve beef and sauce mixture over rice.




--Adapted from Cooking Light magazine

Pan Bagnat

1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chives
3 tablespoons olive oil
1 baguette, approximately 16 to 18 inches long
12 ounces canned tuna packed in oil or water, drained and crumbled
1 can artichoke hearts, chopped
1 (7 oz.) jar roasted bell peppers, drained and chopped
2 tablespoons capers
1/4 cup green onions, chopped fine

In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside. Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread.

Combine next 4 ingredients (tuna through green onions). Combine tuna mixture with vinaigrette. Stir to combine. Fill bread with tuna mixture, packing the bread tightly. Wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.


--Adapted from Alton Brown

Radish and Carrot Salad

2 cups (3-inch) julienne-cut peeled daikon radish
1 teaspoon kosher salt
1 cup (3-inch) julienne-cut carrot
1 tablespoon rice vinegar
2 teaspoons sugar
1 teaspoon mirin (optional)


Combine daikon and salt, tossing well to coat. Let stand at room temperature 30 minutes. Rinse with cold water; drain. Combine daikon and carrot.

Combine vinegar, sugar, and mirin, stirring until sugar dissolves. Drizzle over daikon mixture; toss to combine. Cover and chill.



--Adapted from Cooking Light magazine

Feijoada

So this really isn't traditional at all. But it is tasty.


2 1/2 teaspoons olive oil
1 teaspoon dried thyme
4 garlic cloves, minced
1 (15.75-ounce) can fat-free, less-sodium chicken broth
4 (15-ounce) cans black beans, rinsed and drained
2 canned chipotle chiles in adobo sauce, chopped
1 pound turkey kielbasa, thinly sliced
2 tablespoons chopped fresh parsley
1/2 cup sliced green onions


Heat the oil in a large nonstick skillet over medium-high heat. Add the thyme, and garlic; sauté 2 minutes. Stir in broth, beans, chiles, and kielbasa. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Sprinkle each serving with parsley and green onions.





--Adapted from Cooking Light magazine

Greek Lamb Chops

1 tablespoon dried oregano
2 tablespoons lemon juice
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
8 (4-ounce) lamb loin chops, trimmed
Cooking spray


Preheat broiler.

Combine first 5 ingredients; rub over both sides of chops. Place chops on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness.



-- Adapted from Cooking Light magazine

Roasted Pepper Pesto Terrine

You can also serve by simply pouring the pesto mixture over the chilled cream cheese mixture. Presentation isn't as fancy, but it's just as tasty.


Pesto:
1 (7 oz.) car roasted peppers, drained
1 cup basil leaves, chopped
1/4 cup dry breadcrumbs
1 tablespoon pine nuts, toasted
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 garlic cloves, peeled

Cheese filling:
2 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground red pepper


Combine peppers and next 7 ingredients (through garlic) in a blender or food processor; process until smooth.

To prepare cheese filling, combine cheeses, 1/4 teaspoon salt, and red pepper in a medium bowl; stir well.

Line an 8 x 4-inch loaf pan with plastic wrap, allowing plastic wrap to extend over edges of pan. Spread about 1 cup of cheese mixture in bottom of pan. Spread 1/2 cup pesto over cheese mixture. Repeat procedure with remaining cheese filling and pesto, ending with cheese filling. Cover and refrigerate 6 hours or overnight.

To serve, invert terrine onto a platter; remove plastic wrap. Garnish with additional basil leaves, if desired. Serve with crackers.




--Adapted from Cooking Light magazine

Baked Dirty Rice and Beans

You can also add browned country sausage along with the chicken for an extra bit of flavor.


1 tablespoon olive oil
1 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1/2 pound skinless, boneless chicken thighs, cut into 1/2-inch cubes
1 cup uncooked long-grain brown rice
2 1/2 cups fat-free, less-sodium chicken broth
1/2 cup thinly sliced green onions
2 teaspoons minced fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 (15-ounce) can red kidney beans, rinsed and drained


Preheat oven to 350°.

Heat oil in a large Dutch oven over medium heat. Add bell pepper and celery to pan; cook 4 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 3 minutes or until lightly browned. Stir in rice; cook 30 seconds. Add broth and remaining ingredients; bring to a simmer. Cover and bake at 350° for 1 hour and 15 minutes or until liquid is absorbed and rice is tender.





--Adapted from Cooking Light magazine

Panko-Crusted Crab Cakes with Red Pepper-Chive Aioli

You can extend this recipe by adding up to a cup of panko to the crab mixture instead of the 1/4 cup as instructed.


12 ounces shelled cooked crab
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups panko

Roasted Pepper-Chive Aioli (recipe follows)

1. Sort through crab and discard any bits of shell.

2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.

3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.

4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.


Roasted Pepper-Chive Aioli: In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.




--Adapted from Cooking Light magazine

Peach Marmalade Betty

5 cups thinly sliced peeled peaches (about 2 1/2 pounds)
1/2 cup sugar
1/4 cup orange marmalade
3 tablespoons orange juice
15 gingersnap cookies
1 (1 1/2-ounce) slice white bread
2 tablespoons butter, melted
Cooking spray


Preheat oven to 350°.

Combine the first 4 ingredients in a large bowl.

Place the cookies and bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 1/2 cups. Combine cookie crumb mixture and butter; toss well. Sprinkle 1/2 cup crumb mixture in bottom of a 2-quart casserole coated with cooking spray. Add peach mixture; sprinkle with the remaining crumb mixture. Cover and bake at 350° for 25 minutes; uncover and bake for 15 minutes or until bubbly.



--Adapted from Cooking Light magazine

Shrimp and Cucumber Tea Sandwiches

1/3 cup minced green onions
1/4 cup tub-style light cream cheese, softened
1/4 cup light mayonnaise
1/4 cup plain low-fat yogurt
1 teaspoon fresh dill
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
6 (1 1/2-ounce) French bread rolls
1 1/2 pounds large shrimp, cooked and peeled
1 cup thinly sliced cucumber
6 curly leaf lettuce leaves


Combine first 7 ingredients in a bowl. Cut rolls in half horizontally. Spread the cream cheese mixture over cut sides of rolls; arrange shrimp on bottom halves of rolls. Arrange the cucumber evenly over shrimp; top with lettuce leaves and roll tops.




--Adapted from Cooking Light magazine

Lemon Sugar Cookies

This recipe is a great twist on a traditional favorite. Great for non-chocolate lovers!

Ingredients:

2 1/2 cups all purpose flour

2 tsp baking powder

3/4 tsp salt

1 cup butter, room temperature

1 1/2 cups sugar

2 tbsp lemon zest

2 large eggs

1/2 tsp vanilla extract

2-3 tbsp sugar, for rolling

Preheat oven to 375F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter, sugar and lemon zest until mixture is light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually mix in the flour at low speed, making sure to incorporate all of the flour and scraping down the sides of the bowl as necessary.

Place remaining 2-3 tbsp sugar in a small bowl. Shape 1-inch balls of dough, roll in the sugar and place on prepared baking sheet.

Bake for 9-11 minutes, until set but not browned (or only very lightly on the bottom). Edges should be slightly firm. Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely. Store in an airtight container.

-Adapted from the blog, Baking Bites

Ginger Beef Skewers

1 lb pound beef flank or hanger steak
1 tablespoon thinly sliced ginger, plus 1 tablespoon finely grated ginger
1/2 head garlic, cloves peeled and thinly sliced, plus 1 tablespoon finely grated garlic
2 thinly sliced spring onions
1/2 cup extra-virgin olive oil
2 tablespoons seasoned rice vinegar
1/4 cup soy sauce
Salt and pepper
4 to 6 chives, thinly sliced


1. Slice the tenderloin into 1/2-inch-thick slices and lightly pound each with the flat side of a meat pounder until about 1/4 inch thick. Each piece should be rectangular; trim off any raggedy bits for another use, such as a stir-fry. Stir together sliced ginger, sliced garlic, spring onions, and olive oil in a bowl. Add beef, toss to coat, cover, and marinate in the refrigerator at least 8 hours.

2. Prepare a charcoal or gas grill for high heat (you can hold your hand at grill level only 2 to 3 seconds).

3. Meanwhile, whisk together grated ginger, grated garlic, rice vinegar, and soy sauce in a small bowl. Thread beef slices onto soaked skewers and season with salt and pepper.

4. Brush the grill with vegetable oil. If using coals, mound to one side to reach about 4 inches below the grill. Lay skewers on grill; close lid on gas grill.

5. Grill skewers just until seared, turning once, about 30 seconds per side. Serve skewers drizzled with ginger sauce and garnished with chives.




--Adapted from Southern Living magazine

Deviled Crab Boules with Beurr Blanc

This appears complicated, but it's actually quite simple.


Boules:
2 (3-ounce) Kaiser rolls

Deviled crab:
1/4 cup finely chopped green onions, divided
1/4 cup dry white wine
2 garlic cloves, minced
2 tablespoons light mayonnaise
1 tablespoon stone-ground mustard
1/8 teaspoon ground red pepper
1/8 teaspoon paprika
1/2 pound lump crabmeat, shell pieces removed


Beurre blanc:
1/3 cup fat-free, less-sodium chicken broth, divided
1/4 cup finely chopped shallots
1/4 cup dry white wine
2 tablespoons white wine vinegar
1 bay leaf
1 teaspoon cornstarch
1 tablespoon butter
1/2 teaspoon lemon juice
1/8 teaspoon black pepper
Julienne-cut green onions (optional)


Preheat oven to 375°.

To prepare boules, hollow out each roll, leaving about a 1/4-inch-thick shell; reserve torn bread for another use. Place bread shells on a baking sheet. Bake at 375° for 5 minutes. Remove from oven; set aside.

To prepare deviled crab, combine 2 tablespoons chopped green onions, 1/4 cup wine, and garlic in a small saucepan; bring to a boil. Reduce heat; simmer until reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in mayonnaise, mustard, red pepper, and paprika. Add 2 tablespoons chopped green onions and crab; toss gently to combine. Spoon crab mixture evenly into bread shells. Bake at 375° for 15 minutes or until thoroughly heated.

To prepare beurre blanc, combine 2 tablespoons broth, shallots, 1/4 cup wine, vinegar, and bay leaf in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 3 minutes). Drain through a fine sieve into a bowl, reserving liquid; discard solids.

Return wine mixture to pan. Combine remaining broth and cornstarch, stirring well with a whisk; stir into wine mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add butter, stirring until butter melts. Stir in juice and black pepper. Serve beurre blanc immediately over warm boules. Garnish with julienne-cut green onions, if desired.




--Adapted from Cooking Light magazine

Scallion Salmon

Since this dish cooks entirely in the microwave, it goes together in a flash.



2 teaspoons finely chopped fresh ginger
1/2 teaspoon salt
1/2 teaspoon peanut oil
4 skinless salmon fillets
1/2 cup chopped green onions
2 teaspoons low-sodium soy sauce
1 teaspoon dark sesame oil


Combine ginger, salt, and peanut oil in a small bowl. Brush over fillet; set aside.

Combine onions, soy sauce, and sesame oil in a small bowl.

Place salmon in an microwave-safe dish. Cover dish with plastic wrap. Microwave at high for 2 minutes or until desired degree of doneness. Let stand 2 minutes. Depending on the strength of your microwave and the thickness of your salmon, you may need to microwave for an additional minute or two.

Remove the dish from the microwave. Drizzle onion mixture over fish.




--Adapted from Cooking Light magazine

White Chocolate Key Lime Pie

This goes down as one of the best desserts I've ever tried. If I kept a Top 10 list, this would make the Top 5.


1 cup whipping cream
1 (11-ounce) package white chocolate morsels
1 tablespoon sour cream
1 teaspoon grated lime rind
1/3 cup fresh Key lime or lime juice
1 (9-inch) ready-made graham cracker crust
Garnish: lime slices


Combine cream and white chocolate morsels in a medium bowl. Microwave, stirring every minute, until the until morsels melt. Add sour cream, lime rind, and juice; stir well. Pour into crust. Cover and chill at least 8 hours. Garnish, if desired.





--Adapted from Southern Living magazine

Delta-Style Catfish

Very crispy and crunchy. Keep an eye on it though. It burns easily.



3 cups cornflakes cereal, finely crushed
2/3 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
1/2 cup light mayonnaise
1 teaspoon Worcestershire sauce
6 (4- to 6-oz.) catfish or tilapia fillets
1 1/2 teaspoons Cajun seasoning
Vegetable cooking spray
3 tablespoons chopped fresh parsley
Garnish: lemon wedges



1. Preheat oven to 450 degrees. Stir together first 4 ingredients in a large shallow bowl or pie plate. Whisk together mayonnaise and Worcestershire sauce in a small bowl.

2. Brush mayonnaise mixture onto both sides of catfish fillets. Sprinkle 1/4 teaspoon Cajun seasoning onto 1 side of each fillet.

3. Dredge fillets in cornflake mixture; transfer to a wire rack coated with cooking spray. Place wire rack in an aluminum foil-lined pan.

4. Bake 6 minutes on each side or until golden brown and fish flakes with a fork. Sprinkle with parsley. Serve immediately. Garnish, if desired.




--Adapted from Southern Living magazine

Streuseled Sweet Potato Casserole

This is a much lighter version of the traditional favorite. It really doesn't sacrifice much flavor for healthiness either. A very good recipe.


14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
Cooking spray
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans


Preheat oven to 375°.

Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.




--Adapted from Cooking Light magazine