Rice Noodles with Tofu and Bok Choy

This is a quick & easy weeknight dinner that I found in Cooking Light.

Ingredients:
1 (6 oz) package rice noodles
1/4 cup low-sodium soy sauce
2 Tbsps rice vinegar
1 tsp sugar
1 tsp dark sesame oil
1/2 tsp crushed red pepper
Cooking spray
2 cups (1/4-inch) red bell pepper strips
5 cups sliced bok choy
1/2 pound firm water-packed tofu, drained & cut into 1/2-inch cubes
3 garlic cloves, minced
1/2 cup thinly sliced green onions
3 Tbsps chopped fresh cilantro

Cook noodles in boiling water 6 minutes; drain
Combine soy sauce, vinegar, sugar, oil, & crushed red pepper, stirring well with a whisk
Heat a large nonstick skillet coated with cooking spray over medium-high heat
Add bell pepper strips; sauté 2 minutes
Add bok choy; sauté 1 minute
Add tofu and garlic; sauté 2 minutes
Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat
Sprinkle with green onions and cilantro

Guinness-braised Chuck Steak with Horseradish Mashed Potatoes

I found this recipe in my cookbook The Best of Cooking Light Everyday Favorites which is one of my favorite cookbooks. This recipe may look daunting, but it's really not - it's just a lot of steps.

Ingredients:
Steak
1 1/2 lb boneless, chuck steak, trimmed
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 tsps olive oil
1 1/2 cups finely chopped onion
1/2 cup chopped carrot*
1/2 cup fat-free, less-sodium chicken broth
1 tsp dark brown sugar
1 tsp chopped fresh rosemary
8 oz presliced mushrooms*
1 garlic clove, minced*
2 bay leaves
12 oz Guinness Stout

Potatoes
2 lb peeled baking potatoes, quartered
2 Tbsp butter
1/2 cup fat-free milk
1/4 cup finely chopped green onions
1/4 cup reduced-fat sour cream
2 Tbsp horseradish
1/2 tsp salt
1/2 tsp freshly ground black pepper

To prepare steak, sprinkle steak with 1/2 tsp pepper & 1/4 tsp salt
Heat oil in a Dutch oven over medium-high heat
Add steak; cook 5 mins on each side or until browned
Remove steak from pan; set aside
Add onion & chopped carrot, 2 Tbsp of chicken broth, & brown sugar
Cover reduce heat to medium & cook 10 mins
Stir in rosemary, mushrooms, & garlic
Cover & cook 2 mins
Add bay leaves, Guinness, remaining broth, & steak; bring to a boil
Cover, reduce heat & simmer 1 hr 30 mins or until steak is tender
Remove steak from pan; keep warm
Discard bay leaves
Increase heat to medium-high; cook 5 mins or until slightly thick
Spoon stout mixture over steak
Serve with mashed potatoes

To prepare potatoes, place potatoes in a large saucepan, cover with water
Bring to a boil
Simmer 20 mins or until potatoes are tender; drain
Return potatoes to pan
Add butter; beat with mixer at medium speed just until smooth
Stir in butter & next 6 ingredients; keep warm

Yield: 6 servings

* I used 1 1/2 cups of chopped carrots - extra vegetables are always good.
My husband & I don't like mushrooms so I didn't add them to the steak mixture.
I used 3 garlic cloves - we love garlic!

Mint Brownies

Another great recipe from the church cookbook. This recipe is not for the weak of heart & for those watching their weight. When it's all said & done, there is 1 1/2 cups of butter in these delicious treats.

Ingredients:
1st layer
1 can Hershey's chocolate syrup
1/2 cup butter
1 cup sugar
4 eggs
1 cup flour

2nd layer
1/2 cup butter
1 tsp peppermint extract
4 cups confectioners sugar
4 Tbsp milk
green food coloring

3rd layer
1/2 cup butter
12 oz semi-sweet chocolate chips

For the 1st layer, combine Hershey's chocolate syrup, butter, sugar, eggs, & flour
Bake in a jelly roll pan for 25 mins at 350º
Cool in pan
For the 2nd layer, combine butter, peppermint extract, confectioners sugar, milk, & green food coloring
Beat until smooth
Spread evenly over the 1st layer - allow frosting to set
For the 3rd layer melt chocolate chips & butter together on a double broiler
Spread evenly over the mint layer, slice into bars

Kaleidoscope Cookies

When I was a kid my mom used to make these as part of her Christmas cookie baking. I couldn't find her recipe so this one is courtesy of RecipeLand.com

Ingredients:
1 cup butter
1 1/2 cups sugar
1 1/2 tsps baking powder
1 egg
1 tsp vanilla extract
2 1/2 cups flour, all-purpose
1/4 tsp peppermint extract
6 drops of food coloring (red & green)

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds
Add sugar and baking powder and beat till combined
Beat in egg and vanilla till combined
Beat in as much of the flour as you can with the mixer
Stir in any remaining flour with a wooden spoon
Divide dough into three equal portions
Add peppermint extract and green food coloring to one portion; mix till combined and set aside
Add red food coloring to one portion; mix till combined and set aside
Leave remaining dough plain
Cover dough and chill at least 1 hour or till easy to handle
Shape red & green dough into four 8-inch long rolls
Divide plain dough in half
On a lightly floured surface roll each half on plain dough into an 8x6 inch long rectangle
Place one red and one green lengthwise and next to each other on each rectangle
Stack a roll of the alternate color atop each roll
Bring up plain dough around stack and seal
Slice rolls into 1/4-inch thick slices
Place on ungreased cookie sheet
Bake in a 375ºF oven about 8 minutes or till dough just begin to brown
Remove cookies; cool on wire racks


Yields: 60 cookies

Cherry Pie

I found this recipe on the Food Network site. It's really easy & tastes delicious.

Ingredients:
4 cups frozen pie cherries
1 1/4 cup granulated sugar
4 Tbsp cornstarch
1/8 tsp almond extract
Refrigerated pie crust (I used Pillsbury)
1 1/2 Tbps butter, to dot
1 Tbsp granulated sugar

Place cherries in a medium saucepan & place over medium-low heat; cover
After the cherries lose considerable juice, which may take a few mins, remove from heat
In a small bowl, mix the sugar & cornstarch together
Pour sugar mixture into hot cherries & mix well
Add the almond extract & mix
Return the mixture to the stove & cook over low heat until thickened, about 15 mins, stirring frequently
Remove from the heat & let cool
If the filling is too thick, add a little water
If the filling is too thin, add more cornstarch
Preheat oven to 375º
Put pie crust into a 9" pie pan
Pour cooled cherry mixture into crust
Dot with butter
Moisten the edge of the bottom crust
Place top crust on & flute the edge of the pie
Make slit in the middle of the crust for steam to escape
Sprinkle with 1 Tbsp sugar
Bake for 50 mins, remove from oven & place on a rack to cool

Cheesy Chicken & Rice Casserole

I made this last night for dinner along with steamed carrots. It's a great weeknight dish courtesy of Campbell's Soup.

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (I use the 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp onion powder
1/4 tsp ground black pepper
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese


Heat the oven to 375°
Stir the soup, water, rice, onion powder, & black pepper in a 2-quart shallow baking dish
Top with the chicken; season the chicken with extra pepper
Cover & bake for 50 mins or until the chicken is cooked through and the rice is tender
Top with the cheese
Let the casserole stand for 10 minutes
Stir the rice before serving

Spaghetti with Sweet Cherry Tomatoes, Basil, & Extra Virgin Olive Oil

I found this recipe in a magazine (I can't remember which magazine) & love it! It's a Jamie Oliver recipe & one of the easiest pastas I have ever made. A great wine (we enjoyed a 2004 Red Diamond Shiraz with this dinner this week) & garlic bread are the perfect accompaniments.

Ingredients:
1 lb dried spaghetti
11-14 oz ripe cherry tomatoes, red & yellow
2 handfuls fresh basil
6-8 glugs extra virgin olive oil
2-3 cloves garlic, minced
1 Tbsp white vinegar
salt & pepper

Cook pasta according to package directions
While pasta is cooking, halve the tomatoes; put them in a large bowl
Add basil, garlic, olive oil, & vinegar
Season to taste with salt & pepper
Scrunch with hands to slightly mash the tomatoes; this can sit until the pasta is done cooking
Drain the pasta & while steaming hot, mix well with tomato mixture
Serve immediately

Onion-Smothered Italian Burgers

Quick & easy weeknight dinner from Cooking Light

Ingredients:
1 tsp olive oil
2 cups thinly sliced Vidalia or other sweet onion
2 tsps sugar
1/4 tsp salt
1/8 tsp black pepper
1 Tbsp balsamic vinegar
3 Tbsps preshredded fresh Parmesan cheese
2 Tbsps tomato paste
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp dried basil
1 lb ground beef, extra lean
Cooking spray
4 hamburger buns

Heat oil in a large nonstick skillet over medium-high heat
Add onion, sugar, salt, and pepper to pan
Cook 6 mins or until lightly browned, stirring occasionally
Add vinegar to the pan; cook 30 seconds, stirring constantly
Combine cheese and next 5 ingredients (through beef) in a medium bowl; shape meat mixture into 4 (3-inch) patties
Heat a grill pan over medium-high heat
Coat pan with cooking spray
Add patties to pan
Cook 5 mins on each side or until desired degree of doneness
Place 1 patty on bottom half of each bun; top each patty with 1/4 cup onion mixture and top half of each bun

Chipotle Rice & Beans

A great side dish to accompany chicken. Easy to make & courtesy of a Woman's World magazine I found in the work break room.

Ingredients:
2 Tbsp butter
1 cup uncooked rice
3 garlic cloves, minced
1 1/2 Tbsp Tabasco chipotle pepper sauce
1 tsp ground cumin
1 can (14.5 oz) chicken broth
1 can (15 oz) black beans, rinsed & drained
1 (2 oz) jar pimientos
1/4 cup green onions, sliced
2 Tbsp chopped fresh cilantro *optional

In a pot melt butter over medium heat
Add rice, garlic, hot sauce, & cumin
Cook, stirring, 1 min
Add broth; bring to a boil
Reduce heat to low; cover
Cook until rice is tender & liquid is absorbed, 15-20 mins
Stir in beans, pimientos, green onions, & cilantro
Transfer to a serving bowl

*I didn't use the cilantro because my husband doesn't like it & this dish tasted great!

Chinese Coleslaw

Ingredients:
1 (16 oz) bag coleslaw
4 green onions, sliced
1/2 cup slivered almonds
2 Tbsp sesame seeds
2 (3 oz) packages of Top Ramen noodles, chicken flavor
1 (5 oz) can chicken chunks
1/2 cup salad oil
2 tsp sugar
1/2 tsp pepper
Spice from ramen soup

Toss together coleslaw & sliced green onions
Toast almonds, sesame seeds, & ramen noodles until golden
Mix oil, sugar, pepper, & spice from ramen soup; add to coleslaw mix*
Toss in toasted almonds, sesame seeds, ramen noodles, & chicken*

* I don't add the dressing, almonds, sesame seeds, & ramen noodles until about 30 mins before I serve the salad - this prevents the salad from looking too wilted. If I am making this for an office party (which I usually am), I mix the coleslaw, green onions, & chicken together the night before. I put the toasted almonds, sesame seeds, & ramen noodles in a bag, mix the dressing up & place it in a separate container. I then toss all ingredients together the next day.

Quick Cook Arrabbiata

This is a great weeknight dinner I found in my cookbook Pasta. It is a quick & easy weeknight dinner - focaccia bread is a nice accompaniment.

Ingredients:
1/2 cup extra virgin olive oil
1 medium onion, finely sliced
3 garlic cloves, sliced
1 tsp crushed red pepper flakes
2 - 14 oz cans Italian plum tomatoes, chopped
salt
pepper
1 lb pasta (strands or tubes)
2 Tbsp torn fresh basil

Heat oil in a skillet
Add onion, garlic, & red pepper flakes & cook over medium-high heat, stirring frequently, until soft & golden, 7 mins
Add tomatoes & cook, stirring occasionally, until thickened, 15 mins
Add salt & pepper to taste
Meanwhile cook pasta in a large pot of boiling, salted water until firm to the bite; drain
Add pasta with basil to the hot sauce
Toss to coat, serve immediately

Quick Cook Crispy Pancetta & Scallions

Posted by popular demand. Anything with pancetta, butter, & olive oil is bound to be delicious!
Courtesy of the cookbook Pasta.

Ingredients:
8 pancetta slices
2 Tbsp butter
2 Tbsp extra virgin olive oil
4 scallions, sliced
1 lb dried pasta (tubes or shapes)*
1/4 cup grated Parmesan
salt, black pepper
additional grated Parmesan to serve

Chop pancetta into bite size pieces
Cook pancetta, turning frequently, in a skillet over medium-high heat until browned & crisp, 10 mins
Drain on paper towels
Pour off excess fat from skillet
Add butter & olive oil to skillet & melt over medium heat
Add scallions & cook, stirring constantly, until just soft, 2 mins
Meanwhile cook pasta in a large pot of boiling, salted water, until firm to the bite
Drain, reserving 1/2 cup pasta water
Add pasta with Parmesan & pancetta to scallions
Toss well to coat, adding reserved water as needed
Add salt & pepper to taste
Serve immediately with additional Parmesan

* according to my pasta book - the shape of the noodle used is based on the recipe. Apparently the taste, texture, & ingridents all determine which kind of noodle shape is best.

Quick Beef Boliche

Yet again, another Cooking Light recipe - easy weeknight dinner.

Ingredients:
Cooking spray
1 (1-pound) top sirloin, cut into (1-inch) pieces
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 oz hot chicken Italian sausage
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
1/4 cup sliced pimiento-stuffed olives, divided
1 bay leaf*
1 (14 1/2-oz) can diced tomatoes, undrained
1 Tbsp fresh lime juice

Heat a large Dutch oven (or a giant pan if you don't have a Dutch oven - in another words I don't have a Dutch oven) over high heat
Coat pan with cooking spray
Sprinkle beef with salt and black pepper
Add beef to pan; sauté 3 minutes or until browned
Remove casings from sausage
Add sausage to pan; sauté 1 minute or until browned, stirring to crumble
Stir in bell pepper, onion, celery, and garlic; sauté 2 minutes or until tender
Add potatoes, 2 Tbsps olives, and bay leaf to pan
Pour tomatoes evenly over beef mixture
Cover, reduce heat, and simmer 35 minutes or until beef is tender
Discard bay leaf
Stir in remaining 2 Tbsps olives and lime juice

*I forgot to pick up a bay leaf at the store, so I just omitted it & this dinner tasted just fine!

Bacon, Onion, & Brown Lentil Skillet

Ingredients:
6 center cut bacon slices
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 tsp chopped fresh thyme
6 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 cup dried brown lentils
1 cup water
2 Tbsps chopped fresh parsley
1/4 tsp black pepper

Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove from pan, reserving 2 tsps drippings in pan
Crumble bacon, set aside
Add onion to drippings in pan; saute 5 mins or until lightly browned
Add carrot, celery, thyme, & garlic; cook for 5 mins or until crisp-tender
Add broth, lentils, & water; bring to a boil
Cover, reduce heat, & simmer 15 mins or until lentils are just tender
Uncover & increase heat to medium-high; cook 6 mins or until liquid almost evaporates
Remove from heat; stir in parsley, pepper, & bacon

Chocolate Peanut-Butter No Bake Cookies

This is the easiest, most delicious cookie recipe ever. I love these cookies so much - I could make myself sick eating them.

Recipe courtesy Helen Ostrosky

Ingredients:
2 cups sugar
4 Tbsps cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 Tsp vanilla
3 cups oatmeal
Waxed paper
In a heavy saucepan bring to a boil, the sugar, cocoa, butter & milk
Let boil for 1 minute then add peanut butter, vanilla & oatmeal
On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled & hardened

Ziti with Spinach, Cherry Tomatoes, & Gorgonzola Sauce

This is my slightly modified version of a Cooking Light recipe. It's very easy to make & very yummy!

Ingredients:
16 oz uncooked ziti (1 package)
1 tsp extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 tsp salt
1/4 tsp crushed red pepper
2 garlic cloves, minced
12 Tbsps half-and-half
6 Tbsps Gorgonzola cheese, crumbled
2 cups fresh spinach

Cook pasta according to package directions, omitting salt and fat; drain
Heat extra-virgin olive oil in a large nonstick skillet over medium heat
Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally
Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly
Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally

Serve with garlic bread sticks - 1 package refrigerated bread sticks, melt 1 Tbsp butter & mix with 1 1/2 tsp minced garlic. Brush butter mixture on bread sticks, twist, & bake in oven at 350° for 13 mins

Hash Brown Casserole

Ingredients:
1 bag raw hash browns (I use Simply Potatoes - shredded hash browns)
1 small can cream of chicken soup
1 cup sour cream
1/2 cup melted butter
salt & pepper
1 medium onion, chopped
2 cups grated cheese (I used sharp cheddar & colby jack)
Corn Flakes

Butter a 9"x13" pan
Put a thick layer of raw hash browns on bottom
Mix together the soup, sour cream, melted butter, salt, pepper, onion, & cheese
Pour over hash browns; add crushed Corn Flakes on top
Bake at 350º for 1 hr 15 mins

Andouille with Red & White Beans with Rice

This is my own version of andouille sausage with red & white beans. I modified a Cooking Light recipe. This is a great weeknight dinner & it makes enough to have left overs.

Ingredients:
2 cups cooked rice
Cooking spray
1 package of andouille sausage (4 in pack)
1 cup chopped red bell pepper
1 cup onion
1 - 2 garlic cloves, minced
1 1/2 - 2 tsps salt-free Cajun seasoning*
1 tsp dried thyme leaves
1/2 tsp hot pepper sauce (such as Tabasco)
1 (16 oz) can dark kidney beans, rinsed & drained
1 (16 oz) can canelli beans, rinsed & drained
1 (14 oz) can fat-free, less-sodium chicken broth
1/4 cup chopped fresh parsley**
1/2 teaspoon salt*

Cook rice according to the package directions, omitting salt and fat; keep warm
Heat a large nonstick skillet over medium-high heat
Coat pan with cooking spray
Add sausage; cook 3 minutes or until lightly browned
Using a slotted spoon, transfer sausage to a bowl, & keep warm
Add bell pepper, onion, garlic, Cajun seasoning, thyme, & hot pepper sauce to pan; sauté 3 minutes or until onions are tender
Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans
Add sausage, parsley, & salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally
Serve over rice

* I didn't have salt-free Cajun seasoning, so I used Cajun flavored salt instead & omitted the regular salt
** I forgot to get parsley at the store so we ate this meal without it & it still tasted wonderful!

Two Cheese Enchiladas

Ingredients:
1 (15 oz) can pinto beans, drained
1 cup frozen whole kernel corn, thawed
1/2 cup Monterey Jack cheese with jalapeno peppers, shredded
1/2 cup chopped, fresh cilantro, divided
2 (10 oz) cans red enchilada sauce, divided
1/2 cup fresh, refrigerated salsa
cooking spray
8 (6") corn tortillas
1/2 cup crumbled queso fresco or queso anejo

Preheat oven to 375º
In a medium bowl, partially mash the beans with a fork
Add corn, cheese, 1/3 cup cilantro, & 1/4 cup enchilada sauce
In another bowl, combine remaining enchilada sauce & salsa
Lightly coat a 13"x9" baking dish with cooking spray
Pour 1/2 cup of enchilada sauce mixture in the bottom of the dish
Warm tortillas in microwave according to package directions
Spoon about 1/3 cup bean mixture down center of each tortilla; roll up
Arrange tortillas seam side down in baking dish; top with remaining enchilada sauce mixture & crumbled cheese
Bake for 20 mins or until thoroughly heated
Sprinkle with remaining cilantro

Italian Tomato & White Bean Soup

This recipe comes from the very 1st cookbook I ever bought after moving out of my parent's house - "Recipes to the Rescue: Thrilling Kitchen Adventures. . .Just in the Nick of Time!"
I've modified it just a little bit. . .the original recipe says to sprinkle the bacon & part of the basil on top of the soup, to use frozen chopped onion, & bottled minced garlic. I mixed it the bacon & all of the basil into the soup with the rest of the ingredients & used fresh onion & garlic. Oh and I used 6 slices of bacon not 4 like the original recipe said.

Ingredients:
6 slices of bacon
1 cup chopped onion
2 -3 cloves of garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 1/2 oz) can white kidney beans, rinsed & drained
1 (14 1/2 oz) can chicken broth*
1/3 cup snipped fresh basil
1 tsp sugar
1/4 cup finely shredded Romano cheese**

In a large saucepan cook bacon until crisp***
Remove bacon, reserving 1 Tbsp drippings in pan
Drain bacon on paper towels
Crumble bacon; set aside
Cook onions & garlic in drippings until tender
Add crushed tomatoes, beans, chicken broth, basil, & sugar
Bring to boiling; add bacon
Reduce heat & simmer, uncovered for 10 mins
Season to taste with salt & pepper
Top each serving with cheese

* I used low-sodium chicken broth
** I used Parmesan cheese
*** To save time I pre-cut the bacon before cooking it

One Step Tamale Pie

This is a great weeknight dinner. I found the recipe in the "Best of the Best from Washington Cookbook."

Ingredients:
1 lb ground beef
1 cup chopped onion
2 garlic cloves, minced
1 (12 oz) can whole kernel corn, drained
2 (8 oz) cans tomato sauce
1 cup milk
2 eggs, beaten
few dashes of Tabasco sauce
3/4 cup yellow cornmeal
1 1/2 - 2 tsp chili powder
2 tsps salt
1 cup grated Cheddar cheese

In a large skillet, brown meat, onion, & garlic
Stir in remaining ingredients except cheese
Pour into a greased 12"x7 1/2"x2" pan
Bake at 350º for 30 mins
Add cheese over top; bake an additional 15 mins

Black Pepper Citrus Chicken

This recipe is courtesy of Cooking Light. It is very quick, easy, & delicious!
I served this dinner with rice & green beans - yum!

Ingredients:
1 Tbsp canola oil, divided
1 1/4 tsps freshly ground black pepper, divided
1/4 tsp salt
4 (6-ounce) skinless, boneless chicken breast halves
1 cup vertically sliced onion*
2 tsp bottled minced garlic
1/4 cup white wine
2 Tbsps fresh orange juice
1 Tbsp fresh lemon juice
2 Tbsps chopped fresh parsley*

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat
Sprinkle 1/2 teaspoon pepper and salt over chicken
Add chicken to pan; cook 2 minutes on each side or until browned
Remove chicken from pan; keep warm
Add remaining 2 teaspoons oil to pan
Add onion and garlic to pan; sauté 2 minutes
Add wine; cook 1 minute
Return chicken to pan
Add remaining 3/4 teaspoon pepper and juices
Cover, reduce heat, and simmer 4 minutes or until chicken is done
Sprinkle with parsley

Yield:
4 servings (serving size: 1 chicken breast half and 2 tablespoons onion mixture)

Nutritional Information:
CALORIES 240(22% from fat); FAT 5.9g (sat 0.8g,mono 2.6g,poly 1.5g); IRON 1.5mg; CHOLESTEROL 99mg; CALCIUM 29mg; CARBOHYDRATE 3.8g; SODIUM 259mg; PROTEIN 39.6g; FIBER 0.5g

*I used a Walla Walla sweet onion - delicious! And I forgot to buy parsley at the grocery store, but that didn't make this dish any less delectable.

Risotto with Fresh Mozzarella, Grape Tomatoes, & Basil

The following recipe is from Cooking Light and is very, very good! Risotto consists of a lot of stirring so you have to constantly watch your pot otherwise the risotto will burn. This dinner goes perfect with garlic bread & a nice glass of wine!

Ingredients:
3 Tbsp balsamic vinegar
4 1/2 cups fat-free, less-sodium chicken broth
2 Tbsp extra virgin olive oil, divided
2 cups chopped leek
1 1/2 cups Arborio rice or other medium-grain rice
1/3 cup dry white wine
1/4 cup half-and-half
1 tsp salt
1/4 tsp freshly ground black pepper
1 cup halved grape tomatoes
1/4 cup chopped fresh basil
5 oz fresh mozzarella cheese, finely diced

Place vinegar in a small, heavy saucepan; bring to a boil over medium heat
Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes); set aside

Bring the broth to a simmer in a medium saucepan (do not boil); keep warm

Heat 1 Tbsp oil in a large saucepan over medium-high heat
Add leek; sauté 3 minutes or until tender
Add rice; cook 2 minutes, stirring constantly
Stir in wine, and cook 1 minute or until the liquid is nearly absorbed, stirring constantly
Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly Reduce heat to medium
Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total)
Stir in half-and-half, salt, and pepper; cook 2 minutes
Remove from heat; stir in tomatoes, basil, and cheese
Place about 1 cup risotto evenly into 6 shallow serving bowls, and drizzle each with 1/2 teaspoon balsamic syrup and 1/2 teaspoon olive oil

Yield:
6 servings (serving size: about 1 cup)

Nutritional Information:
CALORIES 378(29% from fat); FAT 12.1g (sat 5.2g,mono 4.1g,poly 1g); IRON 1.3mg; CHOLESTEROL 24mg; CALCIUM 178mg; CARBOHYDRATE 51.6g; SODIUM 777mg; PROTEIN 13.2g; FIBER 1.6g

Banana Bread

This recipe is very easy and the banana bread goes perfectly with your morning cup of coffee - yum!

Ingredients:
1 cup granulated sugar
8 Tbsp (1 stick) unsalted butter, room temperature*
2 large eggs
3 ripe bananas
1 Tbsp milk
1 tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt*

Preheat the oven to 325º
Butter a 9 x 5 x 3 inch loaf pan
Cream the sugar and butter in a large mixing bowl until light and fluffy
Add the eggs one at a time, beating well after each addition
In a small bowl, mash the bananas with a fork
Mix in the milk & cinnamon
In another bowl, mix together the flour, baking powder, baking soda & salt
Add the banana mixture to the creamed mixture & stir until combined
Add dry ingredients, mixing just until flour disappears
Pour batter into prepared pan & bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean
Set aside to cool on a rack for 15 mins
Remove bread from pan, invert onto rack and cool completely before slicing

*I didn't realize that I was out of unsalted butter, so I used salted butter instead & omitted the 1 tsp of salt - my banana bread turned out wonderfully!

Roasted Garlic & Cherry Tomatoes Pasta

Regardless of what you may think, this recipe isn't too garlicly. The roasted garlic doesn't come across as strong as minced or chopped garlic - and no 16 cloves of garlic is not too much!

Ingredients:
2 lbs cherry tomatoes, halved
16 garlic cloves, peeled
1/2 cup extra virgin olive oil
1/4 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1 lb dried pasta (spaghetti recommended)
1 handful torn, fresh basil leaves

Preheat oven to 400º
Arrange tomato halves & garlic cloves so that they fit snugly in an over tray or ovenproof pan
Drizzle with olive oil & sprinkle with red pepper flakes, salt, & pepper
Roast until garlic is soft & golden, about 25 mins
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite
Drain
Return pasta with tomatoes & garlic to the warm pasta pot
Toss well to coat
Sprinkle with basil
Serve immediately

Servings: 4

Herb-Ox Skillet Pasta Primavera

Ingredients:
4 cups water
4 tsp Herb-ox chicken flavored bouillon
8 oz uncooked spaghetti or linguine noodles
1 green pepper, chopped
1 small onion, chopped
2 - 3 cloves garlic, minced
1 head broccoli
2 - 3 carrots, chopped
1 Tbsp butter
2 Tbsp flour
1/4 tsp ground pepper
12 oz can evaporated skim milk
shredded Parmesan cheese

In a large, deep skillet, bring water & bouillon to a boil
Add pasta & cook as package directs
During the last 5 mins of cooking the pasta, add the vegetables
Cook until vegetables are crisp-tender
Drain pasta & vegetables; set aside
In the same skillet, melt butter
Stir in flour & pepper
Whisk evaporated milk all at once
Cook & stir over medium heat until thickened & bubbly
Return pasta & vegetables to skillet
Season with Parmesan cheese

Chicken Breasts & Stuffing Hot Dish

This is one of the quickest and easiest homemade meals to make. It's basically just mixing up a bunch of stuff and putting it in the oven - makes the perfect weeknight dinner!

Ingredients:
2 boneless, skinless chicken breasts
4 - 5 pieces of sliced Swiss cheese
1 small can cream of chicken soup
1/3 can white wine (use cream of chicken soup can to measure)
1 package Stove Top Stuffing

Preheat oven to 350°
Place chicken in a 8" X 8" greased pan
Cover chicken with cheese
Mix together cream of chicken soup & white wine
Stir Stove Top Stuffing into soup mixture until moist
Spoon mixture over chicken and cheese covering well
Cover pan with foil & bake for 1 hr 15 mins or until chicken is cooked thoroughly

Tater Tot Hot Dish

Ingredients:
2 lbs tater tots
1 lb ground beef
1/2 onion
3 - 4 garlic cloves, crushed or minced
2 cans (smaller ones) cream of potato soup
1 lg package frozen CA blend veggies

Brown ground beef with onion & garlic cloves
Pour beef mixture into a greased 9" X 13" pan
Top with frozen vegetables
Pour soup over vegetables & beef mixture
Top with tater tots
Bake uncovered at 350º for 1 hour or until hot completely through

Lasagna

Ingredients:
12 oz ground beef, pork, pork sausage, or Italian sausage
1 cup chopped onion (1 large)
2 - 4 cloves of garlic, minced
1 can tomatoes, cut up (7 1/2 oz can)
1 can tomato sauce (8 oz)
1 can tomato paste (6 oz)
2 tsp dried basil
1 tsp dried oregano
1/4 tsp pepper
6 dried lasagna noodles
1 beaten egg
15 oz container ricotta cheese
1/4 cup Parmesan cheese
6 oz shredded mozzarella cheese

For sauce, in a medium saucepan cook the meat, onion, & garlic until the meat is brown; drain fat
Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, & pepper
Bring to boiling; reduce heat
Cover & simmer 15 mins; stirring occasionally
Meanwhile, cook noodles for 10 - 12 mins or until tender but still firm
Drain noodles; rinse with cold water, drain well
For filling, combine egg, ricotta cheese, & Parmesan cheese
Layer half the cooked noodles in a 2 quart rectangular baking dish
Spread with half of the filling, top with half of the meat mixture, add half of the mozzarella cheese
Repeat layers
Bake at 375º for 30 - 35 mins or until heated through
Let stand for 10 mins before serving

Yield: 8 servings

Cool Ranch Doritos Hot Dish

Ingredients:
3 cups broken Cool Ranch Doritos
1 lb ground beef
1 small onion, chopped
1 cup green pepper, chopped
1 package taco seasoning
3/4 cup water
1 cup salsa
1 can corn
2 cups shredded mozzarella cheese

Preheat oven to 350°
Put half of the broken Cool Ranch Doritos on the bottom of a greased 8X8 pan
Brown beef with onion & green pepper
Drain off fat
Add taco seasoning & water; cook according to directions on taco seasoning packet
Add salsa & corn; simmer 5 - 10 mins
Layer beef mixture over broken chips followed by mozzarella cheese & remaining 1 1/2 cups of chips
Bake 30 - 35 mins until dish is bubbly

This makes a wonderful weeknight dish and tastes great! Both my husband & I enjoyed this dinner.

Italian Cream Cake

Ingredients:
Cake:
Cooking spray
2 tsps cake flour
1/3 cup butter, softened
1 1/4 cups granulated sugar
2 large egg yolks
2 cups cake flour (about 8 ounces)
1 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
1/4 cup finely chopped pecans, toasted
1 tsp coconut extract
1 tsp vanilla extract
6 large egg whites

Frosting:
1 tablespoon butter
1/2 cup (5 ounces) 1/3-less-fat cream cheese
3 1/2 cups powdered sugar
1 tsp vanilla extract

Preheat oven to 350°
To prepare cake, coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans)
Line bottoms of pans with wax paper
Coat wax paper with cooking spray, and dust with 2 teaspoons flour; set aside
Place 1/3 cup butter in a large bowl; beat with a mixer at medium speed until creamy
Gradually add granulated sugar, beating well
Add egg yolks, one at a time, beating well after each addition
Lightly spoon 2 cups flour into dry measuring cups; level with a knife
Combine 2 cups flour, baking soda, and salt; stir well
Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture
Stir in pecans, coconut extract, and 1 teaspoon vanilla
Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat)
Fold egg whites into batter; pour batter into prepared pans
Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean
Cool in pans 5 minutes on a wire rack
Loosen cake layers from sides of pans; remove from pans
Remove and discard wax paper
Cool completely
To prepare frosting, place 1 tablespoon butter and cream cheese in a large bowl; beat with a mixer at high speed until fluffy
Gradually add powdered sugar, beating at low speed until smooth (do not overbeat)
Add 1 teaspoon vanilla; beat well
Place 1 cake layer on a plate; spread with one-third of frosting
Top with other cake layer
Spread remaining frosting over top and sides of cake

Yield:
16 servings (serving size: 1 slice)

Nutritional Information:
CALORIES 322(25% from fat); FAT 8.8g (sat 4.6g,mono 2.8g,poly 0.8g); IRON 1.4mg; CHOLESTEROL 45mg; CALCIUM 33mg; CARBOHYDRATE 56.6g; SODIUM 221mg; PROTEIN 4.7g; FIBER 0.5g

Roasted Garlic Mashed Potatoes

Ingredients:
4 lb potatoes
1 head garlic
1 Tbsp olive oil
1/4 cup sour cream
4 Tbsp butter
milk or cream, if needed
salt
pepper

Cut top off of garlic head, drizzle with olive oil, loosely wrap in foil
Roast in 400° oven until garlic cloves are soft & lightly carmel colored (40 mins - 1 hr)
Allow garlic to cool & remove the cloves from the skin - this can be done several days ahead & refrigerated
Peel & boil potatoes in salted water
Heat butter & milk or cream over low heat until butter is melted and cream is warm
Use potato ricer or potato masher to rice/mash potatoes & garlic at the same time
Combine potatoes, sour cream, butter, salt, & pepper
Whip at medium speed until smooth
Add more milk or cream as needed

Yield:
4 servings

Macaroon Shortcake with Roasted Pineapple

Ingredients:
Filling:
1 medium pineapple, peeled and cored*
Cooking spray
2 Tbsp pineapple juice
1 Tbsp honey
1/2 tsp ground ginger
1/8 tsp ground cloves

Shortcakes:
1 1/2 cups all-purpose flour
3/4 cup flaked sweetened coconut
1 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/4 cup butter, softened
2 large egg whites
1/4 tsp vanilla extract
1/2 cup 1% low-fat milk

Remaining ingredients:
1 1/4 cups frozen reduced-calorie whipped topping, thawed
2 tsp powdered sugar

Preheat oven to 450°
To prepare filling, cut pineapple lengthwise into quarters
Cut each quarter crosswise into 1/2-inch-thick slices
Arrange pineapple in a single layer on a jelly-roll pan coated with cooking spray
Combine juice, honey, ginger, and cloves; drizzle over pineapple
Bake at 450° for 20 minutes or until the pineapple is lightly browned
Remove from oven; set aside
Reduce oven temperature to 325°
To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife
Combine flour, coconut, baking powder, and salt, stirring well with a whisk
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes)
Add the egg whites, 1 at a time, beating well after each addition
Beat in vanilla
Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture
Pour batter into a 9-inch round cake pan coated with cooking spray
Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean
Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack
Place shortcake on a cutting board or work surface
Carefully split shortcake in half horizontally using a serrated knife
Place bottom half of shortcake on a platter; top with pineapple mixture, whipped topping, and top of shortcake. Sprinkle with powdered sugar.


* I used the Del Monte precut pineapple (found in the produce section). I roasted the entire jar and it was the perfect amount of pineapple for the cake.

Yield
10 servings (serving size: 1 wedge)

Nutritional Information
CALORIES 292(24% from fat); FAT 7.8g (sat 5.6g,mono 1.3g,poly 0.3g); IRON 1.4mg; CHOLESTEROL 13mg; CALCIUM 59mg; CARBOHYDRATE 54g; SODIUM 173mg; PROTEIN 3.8g; FIBER 1.9g

Crunchy-Topped Cocoa Cake

Ingredients:
Cake
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup cocoa (I use Hershey's)
1 tsp baking soda
1/2 tsp salt
1/4 cup plus 2 Tbsp vegetable oil
1 Tbsp white vinegar
1 tsp vanilla extract

Broiled Topping
1/4 cup (1/2 stick) softened butter
1/2 cup packed light brown sugar
1/2 cup chopped nuts (I use pecans)
1/2 cup sweetened coconut flakes
3 Tbsp light cream or evaporated milk (I use evaporated milk)

Heat oven to 350º
Grease & flour 8" square pan
Stir together flour, sugar, cocoa, baking soda, & salt
Add water, oil, vinegar, & vanilla; beat with a spoon or whisk just until batter is smooth & well blended
Pour batter into prepared pan
Bake 35 - 40 mins or until a wooden toothpick inserted into the center comes out clean
Meanwhile, prepare broiled topping; spread on warm cake
Set oven to broil; place pan about 4" from heat
Broil 3 mins or until top is bubbly & golden brown
Remove from oven
Cool completely in pan on wire rack

Broiled Topping:
Combine butter, light brown sugar, nuts, coconut flakes, & evaporated milk (or light cream) in a small bowl until well blended

~~~~~~~~~~~~~~~~

Before adding the topping:

After adding & broiling the topping:

Parmesan Chicken Paillards with Cherry Tomato Sauce

Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1/4 cup grated Parmesan cheese
1 Tsp all-purpose flour
2 tsps olive oil, divided
Cooking spray
1/2 cup finely chopped onion
1/4 cup fat-free, less-sodium chicken broth
1 Tsp sherry vinegar
2 cups quartered cherry tomatoes
1/2 tsp dried oregano

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper
Combine cheese and flour in a shallow dish
Dredge 1 side of each chicken breast half in cheese mixture*
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat
Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done
Repeat procedure with remaining 1 teaspoon oil and chicken breast halves
Remove from pan; keep warm
Coat pan with cooking spray
Add onion; sauté 2 minutes
Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates
Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and oregano; cook 2 minutes

*I personally dredge both sides of the chicken through the cheese mixture - extra yumminess

Wine note: These chicken breasts have a piquant Italian flavor. Try the incredible Marchesi di Frescobaldi "Campo ai Sassi" Rosso di Montalcino 2004 (Montalcino, Tuscany, Italy)

Chocolate Chocolate Chip Cookies

Ingredients:
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 Tbsp vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&Ms
1 cup chopped walnuts (optional)

Preheat oven to 375°
In a bowl stir together flour, salt, and baking soda
In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa
Gradually stir flour mixture into butter mixture and mix until combined
Stir chocolate chips and walnuts, if using, and stir to distribute evenly

For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes
Cool on a baking rack

For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes
Cut into squares when cooled

*I personally use milk chocolate chips & do not put nuts into my cookies

Easy Roasted Red Potatoes

Ingredients:
3 medium red potatoes, quartered
2 Tbsp olive oil
1/2 tsp onion powder
1/4 tsp garlic salt
1/4 tsp pepper
1/8 tsp paprika
2-3 garlic cloves, chopped (optional)

Heat oven to 325º
Put olive oil, onion powder, garlic salt, pepper, & garlic cloves in a Ziplock bag (I use the gallon size)
Put potatoes inside bag & shake bag to flavor the potatoes
Place potatoes in a 9x9x2 greased pan
Bake covered in oven for 45 mins
Stir potatoes & bake uncovered 10-20 mins more or until potatoes are tender & brown on the edges

Pecan-Crusted Tilapia

Ingredients:
1/2 cup dry breadcrumbs
2 Tbsp finely chopped pecans
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 cup low-fat buttermilk
1/2 tsp hot sauce
3 Tbsp all-purpose flour
4 (6-ounce) tilapia or snapper fillets
1 Tbsp vegetable oil, divided
4 lemon wedges

Combine first 5 ingredients (through black pepper) in a shallow dish
Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish
Dredge 1 fillet in flour
Dip in buttermilk mixture; dredge in breadcrumb mixture
Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat
Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork
Repeat procedure with remaining oil and fillets
Serve with lemon wedges


Yield:
4 servings (serving size: 1 tilapia fillet)

Nutritional Information:
CALORIES 302 (27% from fat); FAT 9.1g (sat 1.1g,mono 3.9g,poly 2.6g); PROTEIN 38.4g; CHOLESTEROL 64mg; CALCIUM 98mg; SODIUM 530mg; FIBER 0.9g; IRON 1.3mg; CARBOHYDRATE 14.2g

Chicken Scaloppine with Broccoli Rabe

Ingredients:
1 Tbsp olive oil
1/3 cup Italian-seasoned breadcrumbs
1/4 tsp black pepper
4 (6-ounce) skinless, boneless chicken breast cutlets
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
3 Tbsp fresh lemon juice
1 tsp butter
1 pound broccoli rabe (rapini), cut into 3-inch pieces
2 Tbsp chopped fresh parsley
2 Tbsp capers, rinsed and drained
4 lemon slices (optional)


Heat oil in a large nonstick skillet over medium-high heat
Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture
Add chicken to pan; cook 3 minutes on each side or until done
Remove from pan; keep warm
Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits
Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender
Stir in parsley and capers
Serve chicken over broccoli rabe mixture
Garnish with lemon slices, if desired

Yield:
4 servings (serving size: 1 chicken cutlet and 1/2 cup broccoli rabe mixture)

Nutritional Information:
CALORIES 318 (21% from fat); FAT 7.4g (sat 1.7g,mono 3.3g,poly 1g); PROTEIN 44.3g; CHOLESTEROL 101mg; CALCIUM 102mg; SODIUM 577mg; FIBER 3.9g; IRON 2.9mg; CARBOHYDRATE 14g

Doña Carmen's Garlic Rice

Ingredients:
1 1/2 tsp olive oil
2 cups uncooked long-grain rice
6 garlic cloves, crushed
3 1/4 cups water
1 1/2 tsp salt

Heat oil in a medium saucepan over medium heat
Add rice and garlic to pan; cook 3 minutes, stirring frequently
Stir in 3 1/4 cups water and salt; bring to a simmer
Cover, reduce heat to medium-low, and cook 20 minutes or until liquid is absorbed
Fluff with a fork before serving

Yield:
8 servings (serving size: about 2/3 cup)

Nutritional Information:
CALORIES 180(6% from fat); FAT 1.2g (sat 0.2g,mono 0.7g,poly 0.2g); PROTEIN 3.4g; CHOLESTEROL 0.0mg; CALCIUM 17mg; SODIUM 443mg; FIBER 0.7g; IRON 2mg; CARBOHYDRATE 37.7g

Chipotle Barbecue Burgers

Ingredients:
1/2 cup dry breadcrumbs
2 Tbsp BBQ sauce
1 Tbsp chopped chipotle chilies, canned in adobo sauce
1 tsp bottled minced garlic
1 lb lean ground beef
1 large egg
4 hamburger buns
cooking spray (unless you actually grill these on the charcoal/propane grill)

Combine first 6 ingredients (through egg)
Divide mixture into 4 equal portions, shaping each into a 1/2" thick patty
Grill until cooked all the way through -or- heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, add patties to pan; cook 4 mins on each side or until meat thermometer reaches 160º

Cherries Jubliee Ice Cream Pie

Ingredients:
1/3 cup water
1/4 cup sugar
1 Tbsp cornstarch
2 Tbsp brandy
1 (12 oz) package frozen pitted dark sweet cherries
2 Tbsp butter, melted
2 Tbsp honey
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
4 cups vanilla low-fat ice cream, softened

Preheat oven to 375°
Combine first 5 ingredients in a medium saucepan
Bring to a boil; cook 2 minutes or until thick, stirring constantly
Cool completely
Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend Press mixture into bottom and up sides of a 9-inch pie plate
Bake at 375° for 8 minutes
Cool completely.
Place 1/2 cup cooled cherry mixture in a food processor; process until smooth
Place the remaining cherry mixture in an airtight container; cover and chill
Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth Add pureed cherry mixture, and gently fold in to achieve a swirl pattern
Spoon mixture into the cooled crust
Cover and freeze 4 hours or until firm
Top with reserved cherry sauce just before serving


Yield
8 servings (serving size: 1 pie wedge and 3 tablespoons sauce)

Nutritional Information
CALORIES 277(23% from fat); FAT 7g (sat 3.4g,mono 2.4g,poly 0.8g); PROTEIN 5g; CHOLESTEROL 24mg; CALCIUM 88mg; SODIUM 165mg; FIBER 1.6g; IRON 0.7mg; CARBOHYDRATE 47.3g

Macaroni & Cheese

Ingredients:
Butter, for greasing dish
12 oz wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 tsp all-purpose flour
1/2 tsp salt, plus more for pasta water
1/4 tsp freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 oz cooked ham, diced, optional
2 Tbsp finely chopped fresh Italian parsley leaves

Preheat the oven to 450º
Butter a 13 by 9-inch glass baking dish and set aside
Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes
Drain well, but do not rinse
Whisk the cream, milk, flour, 1/2 tsp salt, and pepper in large bowl to blend.
Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley
Add the noodles and toss to coat
Transfer the noodle mixture to the prepared baking dish
Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend
Sprinkle the cheese mixture over the noodle mixture
Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes
Let stand for 10 minutes before serving

Grilled Citrus Chicken with Goat Cheese Salad

Ingredients:
zest & juice of 1 lime
zest & juice of 1 orange
zest & juice of 1 lemon
1 large garlic clove, chopped
6 Tbsp extra virgin olive oil
salt & freshly ground black pepper
4 6-8 oz boneless, skinless chicken breasts
1 bunch watercress, washed & slightly torn into pieces
1 sack (about 6 oz) of prewashed arugula
4-6 oz fresh goat cheese, crumbled
1/2 cup sliced almonds, toasted

Chicken:
Heat a grill pan or nonstick skillet over medium-high heat
Combine the zest of the lime, orange, & lemon in a bowl, then add the garlic & juice of the orange
Whisk in 3 Tbsp of the olive oil
Season with salt & pepper
Turn the chicken in the mixture, let sit in mixture for 5-10 mins
Grill or pay fry the chicken for 6 mins each side, or until cooked through
Remove from heat & let rest 5 mins while you prepare the salad

Salad:
Combine the juice of the lime & lemon with salt & pepper
Whisk in 3 Tbsp olive oil
In a large bowl combine the watercress, arugula, goat cheese, & toasted almonds
Toss with the dressing

Slice the chicken on an angle & serve atop a pile of the salad

Tex Med Red Beans & Rice

Ingredients:
1 3/4 cups water
1 cup enriched white rice
1 Tbsp extra virgin olive oil
2 slices of bacon, chopped
1 medium onion, chopped
1 can red beans, drained
1 Tbsp cayenne sauce (recommended: Frank's Red Hot)
Salt & freshly grated black pepper

Bring water to a boil in a small sauce pan
Add rice, cover & simmer 20 mins, stirring occasionally
When rice is done, remove it from the stove top
In a medium skillet over medium-high heat add oil & bacon; cook 3 mins to crisp edges of bacon
Add onion; cook 3 mins to soften
Add beans to heat through, then stir in cooked rice
Season rice & beans with cayenne sauce, salt, & pepper to taste

Cheese Tortellini with Broccoli, Tomatoes, & Garlic

Ingredients:
3 Tbsp unsalted butter
2 lb broccoli stalks, removed, heads cut into small florets
4 garlic cloves, thinly sliced
1 1/2 lb frozen cheese tortellini
3 plum tomatoes, seeded & diced

Bring a large pot of salted water to a boil
Heat 1 Tbsp butter in a large skillet over medium heat
Add broccoli & garlic; season with salt & pepper
Cook, tossing occasionally, until broccoli is crisp-tender, 6 - 8 mins (if skillet gets too dry, add a little water)
Cook tortellini in boiling water until al dente
Drain, reserving 1/2 cup pasta water; return tortellini to pot
Add broccoli mixture, tomatoes, & remaining 2 Tbsp butter; season with salt & pepper, & toss gently to combine
Gradually add enough reserved pasta water to create a sauce that lightly coats tortellini
Serve immediately

Hungarian Meatball Stew with Buttered Noodles

Ingredients:
1 1/2 lb ground beef
1/2 cup bread crumbs
1 large egg
salt & pepper
2 Tbsp extra virgin olive oil
2 carrots, chopped
1 small onion, chopped
1 rib celery, chopped
2 Tbsp flour
2 Tbsp sweet paprika
2 cups beef broth
1 Tbsp caraway seeds

In a large bowl, combine the beef, bread crumbs, egg, 1 tsp salt, & 1/4 tsp pepper
Mix well & form into 1/2" meatballs
In a large skillet, heat the olive oil over medium-high heat
Working in 2 batches, add the meatballs & cook, shaking the skillet often, until lightly browned, 5 -7 mins
Transfer to paper towels to drain
Pour off all but 1 Tbsp of the fat in the skillet & add the carrots, onion, & celery
Cook, stirring constantly, until softened, about 3 mins
Stir in the flour & paprika, cook for 1 min
Pour in the beef broth & bring to a boil over high heat, scraping up any browned bits from the bottom of the pan; season to taste with salt & pepper
Add the reserved meatballs & caraway seeds, reduce the heat to medium-low; simmer 5 mins
Serve over cooked egg noodles (with butter)

Baja Fish Tacos

Ingredients:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 (1.25 ounce) package taco seasoning mix, divided
1 pound cod or other white fish fillets, cut into 1-inch pieces
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 package (12) taco shells, warmed

Toppings: shredded cabbage, chopped tomato, lime juice, taco sauce

Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl
Combine cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet
Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork
Fill taco shells with fish mixture
Top with cabbage, tomato and sour cream mixture, lime juice and taco sauce

Chocolate Calzone. . .A-M-A-Z-I-N-G

Ingredients:
Pizza dough in a tube
3 oz. chocolate chips
3 oz white chocolate chips

Heat over 450°
Unroll Pizza dough so it is in a rectangle on a greased cookie sheet
Put 1.5 oz of EACH kind of chocolate in the middle of the dough
Fold the dough
Put remaining chocolate chips on the dough, close to the fold
Fold again
Pinch the edges so it is folded completely
Bake for 7-9 mins

Serve with ice cream

Turkey Enchilada Casserole

Ingredients:
1 1/2 pounds ground turkey breast
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon salad oil
1 can (29 oz.) red enchilada sauce
Salt
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro

In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes
Stir in 1 cup enchilada sauce
Add salt to taste
Meanwhile, cut tortillas in half
Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit
Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level
Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese
Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes
Sprinkle with chopped cilantro

Yield: 8 - 10 servings

Moros y Cristianos (Cuban-Style Black Beans & Rice)

Ingredients:
2 cups uncooked long grain rice
2 Tbsp olive oil
2 cups chopped onion
2 cups chopped green bell pepper
6 garlic cloves, minced
1 cup chopped seeded tomato
2 Tbsp sherry vinegar
2 tsp ground cumin
1 1/2 tsp dried oregano
1 tsp ground coriander
1 tsp fennel seeds, crushed
1/2 tsp salt
1/4 tsp ground red pepper
1/4 cup water
3 - 15 oz 50% less sodium black beans, rinsed & drained
6 dashes hot pepper sauce (Tobasco)

Cook rice according to package directions (I personally use a rice cooker)
Heat oil in a large saucepan over medium-high heat
Add onion, bell pepper, & garlic to pan; cook 10 mins or until tender, stirring occasionally
Add tomato to pan; cook for 2 mins
Add vinegar & the next 6 ingredients (thorough red pepper) to pan; cook for 2 mins
Stir in 1/4 cup water, beans, & pepper sauce; bring to a boil
Reduce heat & simmer for 10 mins or until heated through, stirring occasionally

Yield: 12 servings (serving size; about 1/2 cup beans & 1/2 cup rice)

Broccoli with Red Pepper Flakes & Toasted Garlic

Ingredients:
2 tsp olive oil
6 cups broccoli florets (about 1 head)
1/4 tsp kosher salt
1/4 tsp crushed red pepper
3 garlic cloves, thinly sliced
1/4 cup water

Heat olive oil in large non-stick skillet over medium-high heat
Add broccoli, kosher salt, crushed red pepper, and sliced garlic
Sauté 2 minutes
Add 1/4 cup water
Cover, reduce heat to low, & cook for 2 minutes or until broccoli is crisp-tender

Olive Oil Glazed Potatoes

Ingredients:
1 lb russet (baking) potatoes (about 2)
1 1/4 cups water
2 Tbsp extra virgin olive oil
1 garlic clove, minced
1/2 tsp salt

Peel potatoes & halve lengthwise, then cut crosswise into 1/8" slices
Combine potatoes with water, oil, garlic, & salt in a 10" nonstick skillet & bring to a simmer
Cover skillet and briskly simmer, shaking skillet occasionally, until potatoes are tender & most of the water is absorbed, 10-12 minutes

Marinated Heirloom Tomatoes with Tarragon

Ingredients:
1/4 cup finely chopped shallots
1 Tbsp chopped fresh tarragon
2 Tbsp balsamic vinegar
4 tsp extra virgin olive oil
2 lbs (about 6 medium) heirloom tomatoes, cut into 1/4" slices
1/4 tsp salt
1/4 tsp freshly ground black pepper

Combine first 4 ingredients (through extra virgin olive oil) in a bowl, stirring well
Arrange tomatoes on a platter
Sprinkle tomatoes evenly with salt & pepper; drizzle with shallot mixture

Lemon Drop Cocktail

Ingredients:
2 cups frozen vodka
1/2 cup freshly squeezed lemon juice
1/2 cup superfine sugar
1 lemon, thinly sliced
ice

Combine the vodka, lemon juice, & sugar
Pour into cocktail shaker with ice & mix
Pour into martini glasses & garnish with lemon slices

Summer Berrry Medley with Limoncello & Mint

Ingredients:
1 cup fresh raspberries
2 cups fresh blackberries
2 cups hulled fresh strawberries, quartered
2 cups fresh blueberries
1/4 cup sugar
1 Tbsp grated lemon rind
2 Tbsp fresh lemon juice
2 Tbsp limoncello (lemon flavored liqueur)
1/2 cup torn mint leaves

Combine first 8 ingredients (through limoncello) in a bowl, let stand 20 minutes
Gently stir in mint using a rubber spatula

Nestle Toll House Chocolate Chip Cookies

These are my husband's absolute favorite chocolate chip cookies! Be sure to pack the flour tightly so that your cookies aren't thin and runny.

Ingredients:
2 1/4 cups of all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 3/4 cup Nestle Toll House milk chocolate morsels
1 cup chopped nuts (optional)

Preheat oven to 375º
Combine flour, baking soda, & salt in a small bowl
Beat butter, granulated sugar, brown sugar, & vanilla extract in a large mixing bowl until creamy
Add eggs, one at a time, beating well after each addition
Gradually beat in flour mixture
Stir in morsels & nuts
Drop by round tablespoon onto ungreased baking sheet
Bake 9 - 11 minutes or until golden brown
Cool on baking sheet for 2 minutes; remove to wire rack to cool

Neiman Marcus Chocolate Chip Cookies

These are best served hot and once they cool are actually a bit crispy. If you like softer cookies, bake for half the recommended time.

Ingredients
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips


Preheat oven to 300º
Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
Beat in the egg and the vanilla extract for another 30 seconds
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds
Stir in the espresso coffee powder and chocolate chips
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart
Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle
Bake for about 20 minutes or until nicely browned around the edges
Bake a little longer for a crispier cookie.


Yield:
2 dozen cookies

Neiman Marcus

John McGraw's Killer Key Lime Pie

Ingredients:
2 cans sweetened condensed milk
4 egg yolks
1 cup lime juice (12 key limes or 6 regular limes)

Blend ingredients together
Pour into a 10" graham cracker crust and place in the freezer

To serve: remove from freezer and let stand 20 minutes at room temperature to get the right texture. If you like, garnish with whipped cream, a sprig of mint, or a thin slice of lime

Ginger Cake

Ingredients:
cooking spray
1 1/4 cups all-purpose flour
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 cup packed dark brown sugar
4 1/2 Tbsp butter, softened
1 large egg
1/3 cup applesauce
1/4 cup molasses
1/3 cup flat Guinness stout
3/4 cup Cool Whip Light, thawed

Preheat oven to 350º
Coat a 9" round cake pan with cooking spray, line bottom with wax paper; coat wax paper with cooking spray, set aside
Lightly spoon flour into dry measuring cups; level with a knife
Combine flour, ginger, cinnamon, baking soda, & salt in a bowl, stirring with a whisk
Place dark brown sugar & butter in a large bowl, & beat with a mixer at medium-high speed until well blended (about 3 minutes)
Add the egg & beat well
Beat in the applesauce & molasses (batter may look slightly curdled)
Reduce mixing speed to low
Add one third of the flour mixture & beat until blended
Repeat procedure with remaining flour mixture
Add Guinness stout & beat until just combined
Scrape batter into prepared pan
Bake at 350º for 30 minutes or until a toothpick inserted in the center comes out clean
Cool in pan on a wire rack for 10 minutes; remove from pan
Cool completely
Spread cake with Cool Whip

Irish Cream Brownies

Ingredients:
1 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 tsp baking soda
1/4 tsp salt
1/3 cup semisweet chocolate chips
1/4 cup butter
1 cup sugar
1/2 cup egg substitute
1/4 cup Bailey's Irish Cream
1 tsp vanilla extract
cooking spray

Preheat oven to 350º
Lightly spoon flour into a dry measuring cup; level with a knife
Combine flour, cocoa, baking soda, & salt in a small bowl, stirring with a whisk
Place the chocolate chips & the butter in a large microwave safe bowl
Microwave on HIGH 1 1/2 minutes or until chocolate chips & butter melt, stirring every 30 seconds; cool slightly
Add sugar & next 3 (through vanilla extract) ingredients, stirring well with a whisk
Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds
Fold in the flour mixture, stirring until just moist
Spread batter in a thin layer into a 9" square baking pan coated with cooking spray
Bake at 350º for 20 minutes or until a wooden pick inserted in center comes out almost clean

Spicy Chicken Cakes with Horseradish Aioli

Ingredients:
Cakes-
2 slices whole wheat bread
1 lb chicken breast, ground
1/4 cup chopped fresh chives
3 Tbsp low-fat mayonnaise
1 tsp Cajun seasoning
1/4 tsp salt
2 large egg whites
2 tsp canola oil

Aioli-
2 Tbsp low-fat mayonnaise
2 tsp prepared horseradish
1 tsp bottled, minced garlic
1/8 tsp salt

Cakes:
Place bread in a food processor, pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs); set aside
Combine ground chicken breast, chives, 3 Tbsp mayonnaise, seasoning, 1/4 tsp salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet)
Divide mixture into 8 equal portions, shaping each into a 1/2 inch thick patty
Heat oil in a large non-stick skillet over medium heat
Add patties; cook 7 minutes on each side or until done

Aioli:
Combine 2 Tbsp mayonnaise and remaining ingredients in a small bowl
Serve with cakes

Meat Loaf "Muffins"

This Cooking Light recipe is a great weeknight dinner - quick and easy!

Ingredients:
1 tsp olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 tsp dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 lb ground beef, extra lean (raw)
1 cup finely crushed saltine crackers (about 20)
2 Tbsp prepared mustard
1 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
2 large eggs
cooking spray

Preheat oven to 350º
Heat the olive oil in a large non-stick skillet over medium-high heat
Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes, cool
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl
Spoon the meat mixture into 12 muffin cups coated with cooking spray
Top each with 2 tsp of ketchup
Bake at 350º for 25 minutes or until a thermometer registers 160º
Let stand for 5 minutes

Cavatappi with Arugula Pesto & Cherry Tomatoes

This Cooking Light pasta is amazing!
If you don't have time to make the pesto, Anne's Italian Basil Pesto works well and is wonderful. Using pre-made pesto is a huge time saver.
A great red wine paring is the 2004 Valpolicella Superiove Zenato.


Ingredients:
Pesto-
5 cups trimmed arugula
1/2 cup (2 oz) grated fresh Parmesan cheese
1/4 cup pine nuts, toasted
1 Tbsp lemon juice
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced
1/3 cup water
2 Tbsp extra virgin olive oil

1 lb uncooked cavatappi pasta
2 cups red & yellow cherry tomatoes, halved (about 3/4 lb)
2 Tbsp pine nuts, toasted

To prepare pesto, combine first 7 ingredients (through garlic clove) in a food processor; process until finely minced
With processor on, slowly pour 1/3 cup of water & oil through food chute; process until well blended
Cook pasta according to directions, omitting salt & fat; drain
Combine pesto, pasta, & tomatoes in a large bowl; toss well
Sprinkle pine nuts over pasta
Serve immediately

Creamy Stove-Top Macaroni & Cheese

Ingredients:
4 cups uncooked medium elbow macaroni
3 Tbsp all-purpose flour
1 tsp salt
1/4 tsp black pepper
2 1/4 cups fat-free milk
1/4 cup (2 oz) less-fat cream cheese, softened
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/2 tsp bottled minced garlic
1 1/4 cups (5 oz) shredded reduced-fat cheddar cheese

Cook pasta according to package directions, omitting salt & fat
Drain and set aside
While pasta cooks, place flour, salt, & pepper in a large saucepan
Add milk, stirring with a whisk until well blended
Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly
Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally
Stir in mustard, Worcestershire, & garlic; simmer 1 minute
Remove from heat
Add cheddar cheese, stirring until cheese melts
Combine pasta & cheese sauce in a large bowl; toss well

Pasta au Pistou

This recipe came from People Magazine believe it or not! It is from the December 6, 2006 issue and is wonderful!


Ingredients:
16 oz pasta, such as fusilli or spaghetti
1 large bunch parsley (about 2 cups)
1 cup fresh basil
4 cloves garlic
6 Tbsp freshly grated Parmesan cheese
1/2 tsp salt, plus extra for seasoning
2 Tbsp olive oil, divided
1 medium onion, chopped
28 oz can of diced tomatoes, drained
1 Tbsp brown sugar

Cook the pasta according to the package directions until al dente, then drain and rinse with cold water for 30 seconds
Transfer to a large bowl and keep warm
In a blender or food processor, combine the parsley, basil, garlic, cheese, salt, and 1 Tbsp of olive oil and process until a smooth paste forms
Heat the remaining 1 Tbsp of olive oil in a medium skillet over medium heat
Add the onion and cook, stirring occasionally, for about 7 minutes or until soft
Add the tomatoes and cook for about 5 minutes or until slightly thickened
Reduce heat to medium-low and season to taste with salt
Add brown sugar and cook for 5 - 7 minutes or until thick
Remove from heat and stir in the herb mixture
Toss the pasta with the sauce and serve immediately

Capellini with Spinach and Pine Nuts

Ingredients:
12 oz capellini pasta
1 cup of pine nuts
1/2 cup extra virgin olive oil
4 large cloves of garlic, minced
3/4 tsp hot chili flakes
18 oz washed and trimmed spinach leaves, coarsely chopped
4 Tbsp (1/2 stick) butter, at room temperature
1/2 cup grated Parmesan cheese
salt & pepper

Cook pasta according to directions
Meanwhile, in a wok or large skillet, sauté pine nuts until golden
Remove and set aside
In the same pan, heat olive oil and sauté garlic and pepper flakes for 1 minute
Stir in spinach and toss over high heat until wilted, 2 - 3 minutes - do not over cook or it will stick together
Drain pasta, put in pasta bowl
Add butter, spinach mixture, Parmesan cheese, pine nuts, salt, & pepper to taste
Toss well and serve immediately

Sweet Potato Pie

Ingredients:
1 1/2 cups of mashed sweet potatoes
1 stick of butter, melted
1 1/2 cups of sugar
3 Tbsp flour
2 eggs
2/3 cup of evaporated milk
1 tsp lemon extract
1 tsp vanilla

Boil sweet potatoes until tender - mash & blend with a hand mixer
Combine all ingredients & pour into a 9" unbaked pie shell
Bake at 375º for 45 minutes, check with a silver knife

Pepper Steak

The following recipe is from The Best of Cooking Light Everyday Favorites
I serve this meal over white rice and it is wonderfully simple and easy to make (aka the perfect weeknight dinner)


Ingredients:
Cooking spray
2 Tbsp all-purpose flour
2 Tbsp bottled minced garlic (about 6 cloves)
1 Tbsp minced, peeled fresh ginger
1/4 tsp salt
1/8 tsp black pepper
1 (1 lb) sirloin steak, trimmed and cut across grain into 1/4-inch-thick-strips
1 cup red bell pepper strips
1/2 cup beef consomme
1 tsp low-sodium soy sauce
1 tsp dark sesame oil

Heat large nonstick skillet over medium-high heat
Coat pan with cooking spray
Combine flour and next 5 ingredients (through sirloin steak), tossing to coat
Add beef mixture to pan; saute 3 minutes
Add bell pepper and remaining ingredients to pan; cover and cook 7 minutes or until peppers are crisp-tender, stirring occasionally.

Note: if you want you can also toss in other vegetables such as water chestnuts or slice onion when you add the red bell pepper

Yield: 4 servings (serving size 1 cup)
Calories 197 (28% from fat); fat 6.2 g (sat 1.9 g, poly 0.8 g); protein 26.5 g; carbohydrates 7.7 g; fiber 0.9 g; cholesterol 69 mg; iron 3.7 mg; sodium 419 mg; calcium 22 mg