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