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