Archive for January, 2012

South of the Border Skillet Dinner

January 28th, 2012 Rose
South of the Border Skillet Dinner
  1. 1 lb lean ground turkey, chicken, or beef
  2. 15 oz can tomato sauce
  3. 1 package taco or burrito seasoning mix
  4. 1/2 cup chopped green/and or red bell pepper
  5. 1 1/4 cup elbow macaroni
  6. 1/2 cup shredded 2% cheddar cheese
  7. 1 cup water

  1. Coat a deep 12-inch nonstick skillet or a 4-quart saucepan with cooking spray, and preheat over medium heat.
  2. Add the turkey and cook for about 4 minutes, stirring to crumble, until no longer pink.
  3. Stir in all of the remaining ingredients, except the macaroni and the cheese, and mix well.
  4. Increase the heat to high, and bring to a boil. Stir in the macaroni, and reduce the heat to low.
  5. Cover and simmer, stirring occasionally, for 10 to 12 minutes, or until the pasta is tender.
  6. Divide the mixture among individual serving bowls and serve immediately, as is or topped with the Cheddar cheese.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

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Eggplant Maicotti

January 28th, 2012 Rose
Eggplant Maicotti
  1. 2 large eggplant, sliced 1/8- to 1/4-inch thick lengthwise
  2. 4 tablespoons olive oil
  3. 2 tablespoon fresh thyme, chopped very fine (2 tsp dried)
  4. 2 tablespoons fresh chopped oregano (2 tsp dried)
  5. 1 container (15 ounces) fat-free ricotta
  6. 1/2 cup Parmesan cheese fresh grated, divided, plus more for garnish
  7. 1/2 cup fat free shredded mozzarella
  8. 1/4 cup egg substitute
  9. 1 cup Spaghetti sauce of choice
  10. Salt and fresh ground pepper to taste
  1. Preheat oven to 450°F. Brush eggplant slices with olive oil and sprinkle with salt and thyme.
  2. Lay out on cookie sheets and roast for about 10 minutes or until tender and beginning to color.
  3. Remove and let cool enough to handle.
  4. Mix ricotta cheese with 1/4 cup Parmesan, egg sub, oregano, and about 1/4 teaspoon salt.
  5. Mix well. (Ricotta mixture can be made a day ahead and kept refrigerated, covered well.)
  6. Turn down oven to 350°F. Prepare baking dish with a thin layer of tomato sauce mixture.
  7. Lay slices of eggplant down on clean work surface.
  8. Starting at widest end, place about 2 teaspoons to 2 tablespoons (depending on the width of your slices) of ricotta mixture near one end and roll up, ending with the seam-side down.
  9. Place eggplant rolls in baking dish and repeat until all slices are rolled.
  10. Top with balance of tomato sauce. Layer shredded mozzarella, remainder of fresh Parmesan, and salt and pepper to taste.
  11. Return manicotti to oven until the mozzarella has melted and bubbles, about 20 minutes.
  12. Manicotti can be made, covered, and refrigerated several hours ahead.
  13. Finish with mozzarella just before serving.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

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Egg and Spinach Cups

January 28th, 2012 Rose
Egg and Spinach Cups
  1. 1 package (10 ounces) frozen spinach
  2. 3/4 cup liquid egg substitute
  3. 3/4 cup shredded reduced fat cheese
  4. 1/4 cup diced green bell peppers
  5. 1/4 cup diced onion
  6. 3 drops hot sauce (optional)

  1. Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.
  2. Line a 12 cup muffin pan with foil baking cups.
  3. Spray the baking cups with cooking spray.
  4. Combine egg substitute, cheese, peppers, onion, spinach and hot sauce in a bowl.
  5. Mix well.Divide evenly among the muffin cups.
  6. Bake at 350 degrees for 20 minutes

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

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Turkey Chili

January 28th, 2012 Rose
South Beach Turkey Chili
  1. 1 McCormick Original Chili Seasoning Packet
  2. 1 cup chopped onion
  3. 2 minced garlic cloves
  4. 2 cups 99% fat free chicken broth
  5. 2-14.5 ounce cans diced, no salt added tomatoes (do not drain)
  6. 2 Tablespoons tomato paste
  7. 1-14.5 ounce can cooked beans (do not drain)
  8. 1 lb. diced turkey breast meat, skin removed

  1. Heat olive oil in a large sauce pan over medium heat.
  2. Add chopped onion and cook until translucent, about 2 minutes.
  3. Add garlic and cook for 1 more minute.
  4. Add chicken broth, tomatoes, spice packet, and tomato paste.
  5. Partially cover and simmer until it thickens slightly, about 30 minutes.
  6. Add diced turkey and beans. Simmer for another 30 minutes.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

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Buns

January 28th, 2012 Rose
Buns
  1. 4 large eggs
  2. 1/4 cup ricotta cheese, Fat free
  3. 1/4 tsp Cream of Tartar
  4. 1-2 TBS Parmesan cheese or cheese mixes, shredded
  5. Pinch to 1/8 tsp garlic & onion powder

  1. Eggs should be at room temperature. Set oven to 300* F.
  2. Separate eggs carefully. Mix yolks, and cheeses together, set aside.
  3. Beat white unit stiff peaks form, add cream of Tartar, keep beat until really stiff.
  4. Slowly fold in egg and cheese mixture, trying not to break the whites down, streaking is fine.
  5. Scoop out 6 even amount globs on to a greased cookie sheet or a muffin top pan.
  6. Bake for 35-40 minutes. Let cool and store on plate covered with towel.

Preparation time: 15 minute(s)

Cooking time: 40 minute(s)

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Diet Long Island Iced Tea

January 28th, 2012 Rose
Diet Long Island Iced Tea
  1. 0.5 oz. Gin
  2. 0.5 oz. Rum
  3. 0.5 oz. Vodka
  4. 0.5 oz. Tequila
  5. 0.5 oz. Triple Sec
  6. 1 oz. Real Lemon (bottled) Juice
  7. 6 packets Equal
  8. 16 oz. Coke Zero

  1. Pour equal packets into shaker.
  2. Pour lemon juice in and stir with swizzle until dissolved. Add liquors.
  3. Put top on and shake vigorously. Pour over ice in large (32 oz.) glass.
  4. Add Coke Zero to taste.

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South Indian Fish Curry

January 28th, 2012 Rose
South Indian Fish Curry
  1. 12 oz Tilapia filet
  2. 1 medium (2-1/2″ dia) chopped onions, raw
  3. 0.5 cup, pulp tamarinds
  4. 3 tbsp canola oil
  5. 3 cloves garlic
  6. 1 tsp ginger root
  7. 1 tbsp salt
  8. 2 tbsp chili powder
  9. 2-5 tsp black pepper
  10. 5 cloves
  11. Cinnamon
  12. 2 tbsp coriander seed

  1. Cut the fish as the size desired. Wash and add salt and chili powder to it and marinate for till the onions are fried in oil.
  2. Take a flat based pan and add oil to it and then add chopped onions to it.
  3. Fry till the onions are softened. Add ginger and garlic paste and fry till the fresh smell of ginger and garlic is gone.
  4. Add the fish to it and then add tamarind pulp to the fish and little water to it.
  5. Mix well and allow it to cook for 10 mins or untill oil floats on the top. Do not use sticks to stir the curry (fish piecs will be crushed) at this point. Just hold the pan in hands and move it round so that the sauce that is formed will be moving all around.
  6. Add little of the black pepper powder and garam masala, indian spices powder (fried and powdered cinnamon, cloves, coriander seeds) and let it cook for 5 mins. It should be gravy.
  7. Let it cool and serve with rice or bread.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

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South African Whole Wheat Meusili Rusks

January 28th, 2012 Rose
South African Whole Wheat Meusili Rusks
  1. 1 1/2 cups Whole Wheat Flour
  2. 1 1/2 cups All purpose Flour
  3. 125 g Butter
  4. 1/4 tsp salt
  5. 3 tsp Baking powder
  6. 2 Tbsp Packed Brown sugar
  7. 1/3 cup Granulated Sugar
  8. 250 ml Buttermilk ( Fat free)
  9. 50 ml Pineapple or Orange juice
  10. 1/4 cup Quick Oates
  11. 1/4 cup raisins
  12. 2 Tbsp Bob’s Red Mill Flax seed ground
  13. 1 Tbsp Cinnamon
  14. 11/2 Tbsp medium dessicated unsweetened Coconut

  1. Preheat Oven 350 F
  2. Spray 8 x 8 pan with spray
  3. In a small bowl soak the raisins in the pineapple juice, set aside
  4. In your Kitchenaid place flours, sugars, baking powder, salt, cinnamon, ground flax seed , coconut and oates, stir to mix.
  5. Add cubed butter and mix with paddle till resembles breadcrumbs. ( if doing by hand rub in butter till resembles breadcrumbs)
  6. Add raisins, juice and buttermilk, and stir to form a stiff dough ( do not overwork or knead), just mix till moist .
  7. Break off pieces of dough and roll into a ball and place in pan, until you have 11 – 12 balls in pan in rows.They should be tightly pressed together with no spaces between.
  8. bake for 1 hour, turn out on cool rack till completely cool.
  9. Break each ball apart with a fork , place all pieces in low oven to dry out over night ( 200 – 250 F ) when they are dried though and crispy , store in airtight container or plastic bags till needed.

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Creole Turkey Soup

January 28th, 2012 Rose
Creole Turkey Soup
  1. Any broth you desire
  2. 3 cloves of garlic
  3. 1 lb. ground turkey
  4. creole seasoning, optional
  5. Spinach and Peas
  6. Ricotta
  7. Egg Beaters
  8. Salt and pepper to taste

  1. Cook your turkey separate from all other ingredients.
  2. Make sure to season it and drain. Set aside.
  3. In a pot boil broth and add spinach and peas, seasonings and garlic.
  4. Whisk in the ricotta and egg beaters. Add meat and then allow it all to simmer for 15 minutes.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

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Smoked Salmon and Veggie Cups

January 28th, 2012 Rose
Smoked Salmon and Veggie Cups
  1. 1 cup sliced asparagus stalks
  2. 1/2 cup onions, chopped
  3. 1/4 cup sun dried tomatoes, diced
  4. 3 oz. smoked salmon, diced
  5. 2 oz neufchatel or low fat cream cheese
  6. 5 egg whites + 1 whole egg
  7. 1/4 cup fat free half & half
  8. 1 tbsp olive oil

  1. Boil sliced asparagus until crisp/tender, remove from heat. While asparagus is boiling, saute onion in oil until soft, remove from heat.
  2. Add sun dried tomatoes, asparagus and salmon, mix well and let cool for about 10 mins.
  3. In a separate bowl, whisk eggs and half & half. then add everything from saute pan and mix well.
  4. Coat muffin tin with cooking spray, then fill each tin 1/2 way with mixture.
  5. Divide cheese into equal parts for number of muffin cups used, then push 1 piece of cheese into the center of each muffin cup. Bake at 350° for 25 minutes.

Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

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