Jack-Corn Muffins

Ingredients:
1 (8.5 oz) corn muffing mix

1/2 cup shredded Monterey Jack cheese with jalapeño peppers

1/2 cup corn kernels

1/3 cup 1% milk

1 large egg

Combine all ingredients

Divide batter evenly among 8 muffin cups coated with cooking spray

Bake at 400º for 16 mins or until browned

Teriyaki Tuna & Soba Noodles

I've only made fish maybe 3 times, ever. This was the 3rd time making it & it turned out pretty good - my tuna steak was a little dry but my husband's was cooked perfectly. This marinade would also be good with salmon or chicken.

Ingredients:
1/4 cup reduced-sodium teriyaki sauce

2 Tbsps rice vinegar

1 Tbsp chopped fresh ginger

1 tsp sugar

2 garlic cloves, chopped

4 tuna steaks

6 oz soba noodles

1/2 lb sugar snap peas, strings removed

1 sweet red pepper, seeded & thinly sliced

2 carrots, chopped

2 scallions, thinly sliced

additional teriyaki sauce for noodles

In a small bowl, stir together teriyaki sauce, vinegar, ginger, sugar, & garlic

Reserve 3 Tbsps for the noodles

Marinate tuna in remaining teriyaki sauce mixture for 15 mins

Prepare soba noodles following the package directions, adding snap peas & carrots during the last 3 mins of cooking

Drain & place in a medium bowl

Toss with red pepper sliced & reserved teriyaki sauce mixture

Let stand at room temperature

Coat a grill with nonstick cooking spray & heat over medium-high heat

Grill tuna for 3 mins

Turn & grill for an additional 2 mins for medium doneness

Serve with soba noodles & garnish with scallions

Toss noodles with additional teriyaki sauce if desired

Spiced Potatoes & Green Beans

A delicious side dish, recipe found in the September 2009 Cooking Light.

Ingredients:
1 tsp chili seasoning

2 Tbsps canola oil

1/2 tsp brown mustard seeds

1 cup finely chopped onion

2 tsps minced garlic

1 tsp ground cumin

1 tsp ground coriander

1 tsp minced, peeled fresh ginger

1/4 tsp ground turmeric

1 lb Yukon gold potatoes cut into 1/2" pieces

1/2 cup water

3/4 tsp salt

8 oz green beans, trimmed & cut into 1" pieces

Heat oil in large nonstick skillet over medium-high heat

Add mustard seeds to pan; saute 30 seconds or until seeds begin to pop

Add onion; saute 2 mins or until lightly browned

Stir in chili seasoning, garlic, cumin, coriander, ginger, & turmeric; cook 30 seconds, stirring constantly

Stir in potatoes; cook 2 mins

Add 1/2 cup water & salt, & bring to a boil

Reduce heat to medium-low & simmer covered 8 mins or until potatoes are tender

Add beans; cover & cook 5 mins or until beans are crisp-tender

Peanut Noodles

My sister sent me this recipe & it's very, very good.

Ingredients:
Sauce

4 cloves garlic

Juice 1/2 lime

1/2 cup creamy peanut butter

1/4 cup ketchup

1/4 cup soy sauce

1/4 cup packed brown sugar

2 Tbsps vegetable oil

4 tsps minced ginger

1 Tbsp red wine vinegar

1 Tbsp onion powder

1 Tbsp sesame oil

1/2 tsp red pepper flakes

Place garlic in blender/food processor, blend until finely chopped

Pour lime juice into blender

Stop the blender & add remaining ingredients along with 1/2 cup water

Pulse on high just until ingredients are combined

Scape down the sides of the blender & pulse 3-4 more times

Noodles

12 oz Asian pasta - refrigerated noodles (I used Yakisoba noodles)

1 lb chicken breasts, chopped into bite size pieces

2 cups broccoli/snow peas/carrots (I used carrots & snow peas)

1/4 cup chopped peanuts

Cook pasta & drain

Cook chicken over medium-high heat until browned, then add vegetables

Cook until chicken is no longer pink

Add peanut sauce to skillet & reduce heat to low

Return drained pasta to skillet & toss until well mixed

Sprinkle chopped peanuts over noodles & serve

Pasta With Sun-Dried Tomato Pesto & Feta Cheese

Courtesy of Cooking Light. This is a great dinner that will be done in about 20 mins. Using refrigerated pasta vs dried speeds up the process. Serve with garlic bread & salad.

Ingredients:
1 (9oz) package refrigerated fresh linguine

3/4 cup oil-packed sun-dried tomato halves, drained (I used an entire 6.5 oz jar)
1/4 cup loosely packed basil leaves

2 Tbsps slivered almonds

2 Tbsps shredded Parmesan cheese

3 garlic cloves

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup crumbled feta cheese

Cook pasta according to the package directions

Drain over a bowl, reserving 1 cup cooking liquid

Return pasta to pan

While pasta cooks, place tomatoes & next 6 ingredients (through pepper) in a food processor; process until finely chopped

Combine tomato mixture & reserved 1 cup cooking liquid, stirring with a whisk

Add to pasta; toss well to coat

Sprinkle with feta

Roasted Banana Bars with Browned Butter Pecan Frosting

I had some over ripe bananas that I need to use up, so I made these delicious bars last night. They pair well with a strong, steaming cup of coffee.

Ingredients
Bars:
2 cups sliced ripe banana (about 3 medium)
1/3 cup packed dark brown sugar
1 Tbsp butter, chilled and cut into small pieces
2 1/4 cups cake flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 cup nonfat buttermilk
1 tsp vanilla extract
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs
Baking spray with flour

Frosting:
1/4 cup butter
2 cups powdered sugar
1/3 cup (3 oz) 1/3-less-fat cream cheese, softened
1 tsp vanilla extract
1/4 cup chopped pecans, toasted

Preheat oven to 400°
To prepare bars, combine banana, brown sugar, and 1 Tbsp butter in an 8" square baking dish

Bake at 400° for 35 minutes, stirring after 17 minutes

Cool slightly
Reduce the oven temperature to 375°
Lightly spoon cake flour into dry measuring cups; level with a knife

Combine flour, soda, & baking powder in a medium bowl

Combine banana mixture, buttermilk, & 1 tsp vanilla in another medium bowl

Place 1/2 cup butter & granulated sugar in a large bowl; beat with a mixer at medium speed until well blended

Add eggs to granulated sugar mixture; mix well

Add flour mixture to sugar mixture alternating with banana mixture, beginning & ending with flour mixture
Pour batter into a 13" x 9" baking pan coated with baking spray

Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean

Cool completely in pan on a wire rack

To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned

Cool slightly

Combine browned butter, powdered sugar, cream cheese, & 1 tsp vanilla in a medium bowl; beat with a mixer until smooth

Spread frosting over cooled bars

Sprinkle with pecans

Picture courtesy of cookinglight.com

Slow-Cooker Enchiladas

Courtesy of the Paula Dean Magazine January/February 2009. I've made a few changes to the original recipe.

Ingredients:
1 1/2 lbs ground beef
1 large onion, chopped
3 garlic cloves, minced
1 1/2 tsp dried oregano
1 tsp dried basil
1 (4 oz) can chopped jalapenos
1 tsp salt
1 tsp ground black pepper
12 (5") corn tortillas, cut into wedges
1 (28 oz) can enchilada sauce
2 1/2 cups shredded Cheddar cheese, divided
Garnish: sour cream, chopped fresh cilantro

In a large skillet, combine ground beef, onion, garlic, oregano, & basil
Cook over medium heat until beef is browned & crumbles; drain well
Stir in jalapenos, salt, & pepper
In a 4-6 quart electric slow cooker, place one-third of tortillas over bottom of slow cooker
Top evenly with half of beef mixture, half of enchilada sauce, & 1 cup cheese
Repeat layers once, beginning with tortillas & ending with cheese
Top mixture with remaining one-third of tortilla wedges
Sprinkle with remaining 1/2 cup cheese
Cover & cook on low for 5-6 hours, or until hot & bubbly
Garnish with sour cream & cilantro, if desired