Recipes GALORE!
NOTE: It just came to my attention that the form that was on the site is not working. If you tried to submit a recipe it was not submitted unless you see it below. The only recipes added were emailed to me. Sorry!! Please try to send your recipe again to my e-mail address, and I'll keep you posted to when the form us up and running again. Thanks! email: [email protected]
Either submit your recipe to be posted using the submission form below or email me at mailto:[email protected]and I'll post it! Feel free to send a picture (but if you'd like to you'll have to send it as an attachment over email)!! I'll go ahead and get the ball rolling. :)
Either submit your recipe to be posted using the submission form below or email me at mailto:[email protected]and I'll post it! Feel free to send a picture (but if you'd like to you'll have to send it as an attachment over email)!! I'll go ahead and get the ball rolling. :)
Challah
Source: allrecipes.com "Braided Egg Bread"
link: http://allrecipes.com/Recipe/Braided-Egg-Bread/Detail.aspx
You can choose your serving size and Carrie and I chose 30 to make two good-sized loafs (below if for 60 servings) and is huge!Ingredients
Recommended by: Annie and Carrie (2.27.2011)
link: http://allrecipes.com/Recipe/Braided-Egg-Bread/Detail.aspx
You can choose your serving size and Carrie and I chose 30 to make two good-sized loafs (below if for 60 servings) and is huge!Ingredients
- 2 (.25 ounce) packages active dry yeast
- 1/2 cup warm water (110 degrees F/45 degrees C)
- 2 cups hot milk
- 1/2 cup white sugar
- 1/2 cup butter
- 2 teaspoons salt
- 1/2 cup water
- 5 eggs
- 11 cups all-purpose flour
- 1 egg
- 2 tablespoons sesame seeds
- Proof yeast and 1/2 cup warm water in a large mixing bowl.
- Combine hot milk, sugar, butter, salt, and 1/2 cup water in a medium bowl. Cool to 110 degrees.
- In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook). Place in a large glass or plastic bowl lightly greased. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.
- Punch down, cover, and let rise again until double, approximately 30 minutes.
- Punch again, and form into three parts. Form each part into a 20-inch roll. Braid rolls on a large, greased cookie sheet. Cover and let rise until doubled.
- Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 350 degree F (175 degrees C) oven for about 55 minutes until nicely browned. May be made into two regular sized loaves. Reduce baking time slightly.
Recommended by: Annie and Carrie (2.27.2011)
Banana-Cranberry Bread
Ingredients:
-1/2 stick butter, softened
-2 eggs
-3 very ripe bananas
-2/3 cup sugar
Combine, mash up. Can have a few clumps.
1 1/3 cup flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3/4 cup cranberries
Directions:
Mix these up and then add the wet stuff. You can also add nuts here
as well for another variation.
Bake on 350 for somewhere between 30 and 50 minutes depending on pan size.
Recommended by: Adrienne R. (2.3.2011)
-1/2 stick butter, softened
-2 eggs
-3 very ripe bananas
-2/3 cup sugar
Combine, mash up. Can have a few clumps.
1 1/3 cup flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3/4 cup cranberries
Directions:
Mix these up and then add the wet stuff. You can also add nuts here
as well for another variation.
Bake on 350 for somewhere between 30 and 50 minutes depending on pan size.
Recommended by: Adrienne R. (2.3.2011)
CORN DOGS!
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
vegetable oil for frying
1 package hot dogs (i used turkey dogs)
Directions:
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
- Preheat oil in a deep saucepan over medium heat.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Recommended by: Adrienne R (2.3.2011)
Sweet Potato Soup
Ingredients
Directions:
1 Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks, sauté about 5 minutes. Add garlic and sauté 2 minutes.
2 Add sweet potatoes, chicken stock, cinnamon, ginger, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
3 Working in batches, puree soup in blender until smooth. Return to pot.
4 Add half and half and stir over medium-low heat to heat through. Season soup to taste with salt and pepper.
Recommended by: Adrienne R (2.3.2011)
- 2 Tbsp (1/4 stick) butter
- 1 cup chopped onion
- 2 small celery stalks, chopped
- 1 large garlic clove, chopped
- 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
- 4 cups chicken stock or canned low-salt chicken broth (use vegetable broth for vegetarian option)
- 1 tsp cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 1/2 cups half and half
Directions:
1 Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks, sauté about 5 minutes. Add garlic and sauté 2 minutes.
2 Add sweet potatoes, chicken stock, cinnamon, ginger, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
3 Working in batches, puree soup in blender until smooth. Return to pot.
4 Add half and half and stir over medium-low heat to heat through. Season soup to taste with salt and pepper.
Recommended by: Adrienne R (2.3.2011)
Italian Beef Stew
Source: Cooking Light Jan/Feb 2011 pg. 110
Ingredients:
7 tsp olive oil, divided
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 tbsp minced garlic
1/4 cup all-purpose flour
2 lbs boneless chuck roast, trimmed and cut into cubes
3/4 tsp salt, divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups chopped seeded and peeled plum tomato (about 2 lbs)
1 1/2 cup fat-free low sodium beef broth
1/2 cup water
2 tsp chopped fresh oregano
2 tsp chopped fresh thyme
1 bay leaf
1 (8 ounce) package cremini mushrooms, quartered
3/4 cup (1/4-inch-thick) slices carrot
2 tbsp chopped fresh basil
1 tbsp chopped parsley
Directions:
1. Heat a Dutch oven over med-high heat. Add 1 tsp oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlic; saute for 45 seconds, stirring constantly. Remove from pan.
2. Add 1 tbsp oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 tsp salt and pepper; dredge in flour. Add half of beef to pan; saute 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
3. Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 tsp salt, basil, and parsley.
Yield: 8 servings. (calories: 334, fat 13g, protein 40.6g, carb 12.2g)
Recommended by: Annie
Ingredients:
7 tsp olive oil, divided
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 tbsp minced garlic
1/4 cup all-purpose flour
2 lbs boneless chuck roast, trimmed and cut into cubes
3/4 tsp salt, divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups chopped seeded and peeled plum tomato (about 2 lbs)
1 1/2 cup fat-free low sodium beef broth
1/2 cup water
2 tsp chopped fresh oregano
2 tsp chopped fresh thyme
1 bay leaf
1 (8 ounce) package cremini mushrooms, quartered
3/4 cup (1/4-inch-thick) slices carrot
2 tbsp chopped fresh basil
1 tbsp chopped parsley
Directions:
1. Heat a Dutch oven over med-high heat. Add 1 tsp oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlic; saute for 45 seconds, stirring constantly. Remove from pan.
2. Add 1 tbsp oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 tsp salt and pepper; dredge in flour. Add half of beef to pan; saute 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
3. Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 tsp salt, basil, and parsley.
Yield: 8 servings. (calories: 334, fat 13g, protein 40.6g, carb 12.2g)
Recommended by: Annie
Smoky Pan-Grilled Pork Chops
Source: Cooking Light Jan/Feb 2011 pg. 84
Ingredients:
3/4 tbsp ground cumin seends
1 tbsp brown sugar
1/2 tsp hot smoked paprika
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 (4-ounce) boneless center-cut pork chops
Cooking spray
Directions:
1. Combine ground cumin, sugar, paprika, salt and pepper; rub evenly over pork.
2. Heat a grill pan over med-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes on each side or until done.
yield 4 servings (calories 224; fat 11.5g, protein 24.8g, carb 4.3g)
Recommended by: Annie and Angie
Ingredients:
3/4 tbsp ground cumin seends
1 tbsp brown sugar
1/2 tsp hot smoked paprika
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 (4-ounce) boneless center-cut pork chops
Cooking spray
Directions:
1. Combine ground cumin, sugar, paprika, salt and pepper; rub evenly over pork.
2. Heat a grill pan over med-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes on each side or until done.
yield 4 servings (calories 224; fat 11.5g, protein 24.8g, carb 4.3g)
Recommended by: Annie and Angie
Sauteed Halibut (or Talapia) with Romesco Sauce
Source: Cooking Light Jan/Feb 2011 pg. 82
note: used Talapia instead of Halibut because it was much cheaper. Very delicious! Sauce was sooooo good! The recipe below omits what we did but look up the real recipe if you are interested
Ingredients:
2 med red bell peppers
1/2 tsp salt, divided
1 tbsp olive oil
1 tbsp red wine vinegar
1/4 tsp sugar
1/4 tsp freshly ground black pepper
1/8 tsp ground red pepper
2 garlic cloves, chopped
1 (1-ounce) slice whole-wheat bread
4 (6-ounce) Talapia fillets
Cooking spray
Directions
1. Preheat boiler
2. Cut bell peppers in half; discard seeds and membranes. Place bell peppers, skin side up, on a baking sheet; flatten. Broil 10 minutes or until blackened. Broil 2 minutes. Place bell p[peppers in a paper bag; close tightly. Let stand 5 minutes; peel. Place bell peppers, 1/4 tsp salt, and next ingredients through bread in a food processor; process until smooth.
3. Heat a large skillet over med-high heat. Sprinkle 1/4 tsp salt over fish. Coat pan with cooking spray. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Top with sauce, serve with lemon wedges.
Yields 4 (calories 267, fat 8.9g, protein 26/3g, carb 9.5g
Recommended by: Annie and Angie
note: used Talapia instead of Halibut because it was much cheaper. Very delicious! Sauce was sooooo good! The recipe below omits what we did but look up the real recipe if you are interested
Ingredients:
2 med red bell peppers
1/2 tsp salt, divided
1 tbsp olive oil
1 tbsp red wine vinegar
1/4 tsp sugar
1/4 tsp freshly ground black pepper
1/8 tsp ground red pepper
2 garlic cloves, chopped
1 (1-ounce) slice whole-wheat bread
4 (6-ounce) Talapia fillets
Cooking spray
Directions
1. Preheat boiler
2. Cut bell peppers in half; discard seeds and membranes. Place bell peppers, skin side up, on a baking sheet; flatten. Broil 10 minutes or until blackened. Broil 2 minutes. Place bell p[peppers in a paper bag; close tightly. Let stand 5 minutes; peel. Place bell peppers, 1/4 tsp salt, and next ingredients through bread in a food processor; process until smooth.
3. Heat a large skillet over med-high heat. Sprinkle 1/4 tsp salt over fish. Coat pan with cooking spray. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Top with sauce, serve with lemon wedges.
Yields 4 (calories 267, fat 8.9g, protein 26/3g, carb 9.5g
Recommended by: Annie and Angie
Venison Tenderloin in Raspberry Sauce
Source: Betsy D. (I did not do this recipe right, but it was still delicious (even if the picture looks gross to you).
Ingredients:
1 Venison tenderloin
1/2 lb applewood bacon
2 cloves of fresh elephant garlic
1 tbsp fresh rosemary
1 8oz jar of raspberry perserves
1/4 stick of unsalted butter
olive oil
Directions: Add 8 oz raspberry perserves and 1 cup water into a saucepan. Stir together over medium heat. Once hot slowly add 1/4 stick of butter and let melt. Keep warm.
Place backing in a sheet on cutting board. Add black pepper, rosemarry, and chopped garlic rub to bacon. Roil tenderloin in bacon till bacon completley surroinds loin.
Coat skillet in evoo, heat on med-high, when real hot put tenderloin in it. Sear it for 3-4 minutes on bacon seam side down. Turn it over on all sides until bacon is crispy. Cook it to medium rare (15 minutes total). Take it out and let cool, slice into medallions and serve.
Ingredients:
1 Venison tenderloin
1/2 lb applewood bacon
2 cloves of fresh elephant garlic
1 tbsp fresh rosemary
1 8oz jar of raspberry perserves
1/4 stick of unsalted butter
olive oil
Directions: Add 8 oz raspberry perserves and 1 cup water into a saucepan. Stir together over medium heat. Once hot slowly add 1/4 stick of butter and let melt. Keep warm.
Place backing in a sheet on cutting board. Add black pepper, rosemarry, and chopped garlic rub to bacon. Roil tenderloin in bacon till bacon completley surroinds loin.
Coat skillet in evoo, heat on med-high, when real hot put tenderloin in it. Sear it for 3-4 minutes on bacon seam side down. Turn it over on all sides until bacon is crispy. Cook it to medium rare (15 minutes total). Take it out and let cool, slice into medallions and serve.
Nan's Pumpkin Bread
Source: Nan J -- My FAVORITE on Thanksgiving!
Ingredients:
3 ½ c. flour
3 c. sugar
2 tsp soda
1 ½ tsp salt
1 tsp cinnamon, nutmeg
¼ tsp cloves
¼ tsp ginger
Directions: Add:
1- c. veg. oil
4 eggs
2 c. pumpkin
Mix. Bake at 350 for 1 hr.
Makes 2 large loafsRecommended by: Annie D
Ingredients:
3 ½ c. flour
3 c. sugar
2 tsp soda
1 ½ tsp salt
1 tsp cinnamon, nutmeg
¼ tsp cloves
¼ tsp ginger
Directions: Add:
1- c. veg. oil
4 eggs
2 c. pumpkin
Mix. Bake at 350 for 1 hr.
Makes 2 large loafsRecommended by: Annie D
Meatloaf with Roasted Vegetables
Source: The Complete Hunter Venison Cookery.
Ingredients:
4 slices white bread, crusts removed, cut into 1/4 inch cubes
1 egg
3 tbsp Worcestershire sauce, divided
2 tbsp skim milk
1/4 cup finely chopped fresh parsley
1/4 cup catsup
1 tbsp Dijon mustard
2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 1/2 lbs. lean ground venison crumbled
3 tbsp bbq sauce
2 cups beef or venison stock
1 large sweet potato, peeled, cut in half crosswise , then sliced lengthwise into 16 wedges
4 medium red potatoes, halved
2 large carrotes, each cut into 6 pieces
1 medium onion, cut into 8 wedges
Directions:
Heat oven to 375 F. In large mixing bowl, combine bread, egg, 2 tbsp Worcestershire sauce and the milk. Stir in chipped onion, parsley, catsup, mustard, garlic powder, salt and pepper. Add venison. Mix well. Shape mixture into 8 x 5-inch loaf. Place in center of 13 x 9 inch baking pan. Spread bbq sauce evenly over meatloaf. Set aside.
In 2 cup meausre, combine stock and remaining 1 tbsp Worcestershire sauce. Pour into pan around meatloaf. Arrange vegetables in pan around meatloaf. Cover with foil.
Bake for 45 minutes. Uncover. Bake for 35 to 40 minutes longer, or until meat is firm and vegetables are tender. Transfer meatloaf to serving platter. Arrange vegetables around meatloaf. Strain pan juices through fine-mesh sieve. Spoon some juices over meatloaf and vegetables. Serve remaining juices on the side.
6 servings
Per serving: Calories 558; Protein 29g, Carbs 53g, Fat 25g
Recommended by: Annie D
Ingredients:
4 slices white bread, crusts removed, cut into 1/4 inch cubes
1 egg
3 tbsp Worcestershire sauce, divided
2 tbsp skim milk
1/4 cup finely chopped fresh parsley
1/4 cup catsup
1 tbsp Dijon mustard
2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 1/2 lbs. lean ground venison crumbled
3 tbsp bbq sauce
2 cups beef or venison stock
1 large sweet potato, peeled, cut in half crosswise , then sliced lengthwise into 16 wedges
4 medium red potatoes, halved
2 large carrotes, each cut into 6 pieces
1 medium onion, cut into 8 wedges
Directions:
Heat oven to 375 F. In large mixing bowl, combine bread, egg, 2 tbsp Worcestershire sauce and the milk. Stir in chipped onion, parsley, catsup, mustard, garlic powder, salt and pepper. Add venison. Mix well. Shape mixture into 8 x 5-inch loaf. Place in center of 13 x 9 inch baking pan. Spread bbq sauce evenly over meatloaf. Set aside.
In 2 cup meausre, combine stock and remaining 1 tbsp Worcestershire sauce. Pour into pan around meatloaf. Arrange vegetables in pan around meatloaf. Cover with foil.
Bake for 45 minutes. Uncover. Bake for 35 to 40 minutes longer, or until meat is firm and vegetables are tender. Transfer meatloaf to serving platter. Arrange vegetables around meatloaf. Strain pan juices through fine-mesh sieve. Spoon some juices over meatloaf and vegetables. Serve remaining juices on the side.
6 servings
Per serving: Calories 558; Protein 29g, Carbs 53g, Fat 25g
Recommended by: Annie D
Red Pepper and Zucchini Frittata
Source: Book: Cooking Italian (don't know exact title)
Ingredients:
1 tbsp olive oil
1 onion, sliced
1 red capsicum (pepper), sliced (used red bell pepper)
2 zucchini (courgettes), sliced
6 eggs
1 tbsp chopped basil
½ cup grated Parmesan cheese
Added: prosciutto and tomato
Preparation:
HEAT the olive oil in a 12 inch frying pan and cook the onion until soft. Add the red capsicum and zucchini (and other vegetables) and fry until soft. Preheat the broiler.
LIGHTLY beat the eggs, basil and Parmesan and season well. Pour into the frying pan and cook over low heat until three-quarters set, shaking the pan to stop the frittata sticking. Finish the top off under the broiler and leave to cool before serving in wedges.
Serves 4
Recommended by: John D (11.1.10)
Ingredients:
1 tbsp olive oil
1 onion, sliced
1 red capsicum (pepper), sliced (used red bell pepper)
2 zucchini (courgettes), sliced
6 eggs
1 tbsp chopped basil
½ cup grated Parmesan cheese
Added: prosciutto and tomato
Preparation:
HEAT the olive oil in a 12 inch frying pan and cook the onion until soft. Add the red capsicum and zucchini (and other vegetables) and fry until soft. Preheat the broiler.
LIGHTLY beat the eggs, basil and Parmesan and season well. Pour into the frying pan and cook over low heat until three-quarters set, shaking the pan to stop the frittata sticking. Finish the top off under the broiler and leave to cool before serving in wedges.
Serves 4
Recommended by: John D (11.1.10)
Pumpkin and Ricotta Pasta Casserole
Source: http://www.thekitchn.com/thekitchn/main-dish/quick-recipe-pumpkin-ricotta-pasta-casserole-130962
Recipe added directly from the website.
serves 6
Ingredients:
Olive oil
1 pound pasta, such as farfalle, small shells, or elbows
One 15-ounce container ricotta
One 15-ounce can pumpkin puree
2 eggs
1/2 cup yogurt
2 teaspoons salt
Freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup pecans, roughly chopped
1/2 cup loosely packed fresh sage leaves, finely chopped
2 large garlic cloves, finely chopped
3/4 cup grated Parmesan, divided
Preparation:
Heat the oven to 375°F. Lightly oil a 9x13-inch baking dish with olive oil. Set aside. Bring a 4-quart pot of water to boil over high heat, and stir about 1 tablespoon of salt.
Add the pasta, and turn the heat down to medium. Cook for a slightly shorter amount of time than specified by the package. (For instance, if the package specifies 10 to 12 minutes, cook for 9 to 10, or until just barely al dente.) Drain the pasta and toss lightly with olive oil.
In a large bowl, whisk together the ricotta, pureed pumpkin, eggs, and yogurt. Whisk in the salt, pepper, nutmeg, and ginger.
Stir in the pasta and coat completely with the pumpkin mixture. Stir in the pecans, chopped pecans, sage, and garlic. Stir in 1/2 cup Parmesan.
Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4 cup Parmesan over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving.
Enjoy!
Recommended by: Leslie W. (11.1.10)
Recipe added directly from the website.
serves 6
Ingredients:
Olive oil
1 pound pasta, such as farfalle, small shells, or elbows
One 15-ounce container ricotta
One 15-ounce can pumpkin puree
2 eggs
1/2 cup yogurt
2 teaspoons salt
Freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup pecans, roughly chopped
1/2 cup loosely packed fresh sage leaves, finely chopped
2 large garlic cloves, finely chopped
3/4 cup grated Parmesan, divided
Preparation:
Heat the oven to 375°F. Lightly oil a 9x13-inch baking dish with olive oil. Set aside. Bring a 4-quart pot of water to boil over high heat, and stir about 1 tablespoon of salt.
Add the pasta, and turn the heat down to medium. Cook for a slightly shorter amount of time than specified by the package. (For instance, if the package specifies 10 to 12 minutes, cook for 9 to 10, or until just barely al dente.) Drain the pasta and toss lightly with olive oil.
In a large bowl, whisk together the ricotta, pureed pumpkin, eggs, and yogurt. Whisk in the salt, pepper, nutmeg, and ginger.
Stir in the pasta and coat completely with the pumpkin mixture. Stir in the pecans, chopped pecans, sage, and garlic. Stir in 1/2 cup Parmesan.
Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4 cup Parmesan over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving.
Enjoy!
Recommended by: Leslie W. (11.1.10)
Venison Zucchini Lasagna
Note from Annie: I know I know, this is ANOTHER Venison lasagna. But really, it doesn't turn out to be much of a "lasagna" at all. It doesn't use lasagna noodles! It was pretty quick, interesting, and tasty.
Ingredients:
1 lb. ground venison
1 onion, chopped
1 (15 oz) can tomato sauce
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/8 tsp. pepper
4 med. zucchini, cut into ¼ inch slices
1 container low-fat cottage cheese (sm. curd)
1 egg
2 Tbsp. white-whole wheat
Non-Fat Mozzarella, shredded
Brown venison and onion. Drain. Add tomato sauce, seasonings, and 1 Tbsp. flour. Combine cottage cheese with the egg. Arrange zucchini in 12 X 8 inch pan in single layer. Sprinkle with remaining tablespoon flour. Put layer of cottage cheese mixture over zucchini, then a Mozzarella cheese layer; repeat, ending with meat mixture. Bake at 350 degrees for 40 minutes. Let stand 15 minutes before cutting.
Recommended by: Annie D (10.31.2010)
Ingredients:
1 lb. ground venison
1 onion, chopped
1 (15 oz) can tomato sauce
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/8 tsp. pepper
4 med. zucchini, cut into ¼ inch slices
1 container low-fat cottage cheese (sm. curd)
1 egg
2 Tbsp. white-whole wheat
Non-Fat Mozzarella, shredded
Brown venison and onion. Drain. Add tomato sauce, seasonings, and 1 Tbsp. flour. Combine cottage cheese with the egg. Arrange zucchini in 12 X 8 inch pan in single layer. Sprinkle with remaining tablespoon flour. Put layer of cottage cheese mixture over zucchini, then a Mozzarella cheese layer; repeat, ending with meat mixture. Bake at 350 degrees for 40 minutes. Let stand 15 minutes before cutting.
Recommended by: Annie D (10.31.2010)
Eggplant, Tomato, and Smoked Mozzarella Tart
Source: myrecipes.com [http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000604729]
Note from Annie: A lot of things didn't go my way with what the original recipe called for so I made some modifications. I thought the pie turned out to be quite tasty, but it took a long time to make, time I probably wouldn't spend again unless really bored.
Ingredients
Preparation
Preheat oven to 400°.
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a large bowl, stirring with a whisk; make a well in center of mixture. Add water and 1 tablespoon oil, stirring to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 4 times. Gently press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes.
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap dough, and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Remove top sheets of plastic wrap. Fit dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan coated with cooking spray (I cooked the dough, and pie in a regular deep dish pie pan, turned out good). Remove remaining plastic wrap. Press dough against bottom and sides of pan. Pierce bottom and sides of dough with a fork; bake at 400° for 10 minutes. Cool completely on a wire rack.
To prepare filling, arrange eggplant on several layers of heavy-duty paper towels. Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes. Pat dry with paper towels; brush eggplant with 1/2 teaspoon oil. Arrange eggplant in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes. Stack eggplant slices on a plate; cover with plastic wrap. Let eggplant stand 7 minutes to steam.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, basil, oregano, mint, and tomatoes.
Sprinkle 2 tablespoons smoked mozzarella on bottom of baked crust. Layer eggplant and tomato mixture in crust; sprinkle with 6 tablespoons smoked mozzarella and Parmesan. Bake at 400° for 10 minutes or until cheese melts. Cut into 8 wedges. (the eggplant, using just 1, would have filled up way more than a small tart so I actually suggest using a pie pan-- but that does mean you'll have to use more tomatoes or another ingredient)
Recommended by: Annie (10.31.10)
Note from Annie: A lot of things didn't go my way with what the original recipe called for so I made some modifications. I thought the pie turned out to be quite tasty, but it took a long time to make, time I probably wouldn't spend again unless really bored.
Ingredients
- Crust:
- 1 cup all-purpose flour (I used white whole wheat flour)
- 1 tablespoon toasted wheat germ
- 1 teaspoon baking powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup water
- 1 tablespoon olive oil
- Cooking spray
- Filling:
- 1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
- 3/4 teaspoon salt, divided
- 1/2 teaspoon olive oil
- 4 garlic cloves, thinly sliced
- 1 tablespoon chopped fresh basil
- 1 1/2 teaspoons chopped fresh oregano
- 1 1/2 teaspoons chopped fresh mint (didn't use-- kroger was out.)
- 2 plum tomatoes, thinly sliced (about 6 ounces) (used on regular slicing tomato, but then realized it wasn't enough so I also used a can of diced tomatoes)
- 1/2 cup (2 ounces) shredded smoked mozzarella cheese, divided (I used shredded mozzarella from a bag, no-fat)
- 2 tablespoons grated fresh Parmesan cheese
Preparation
Preheat oven to 400°.
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a large bowl, stirring with a whisk; make a well in center of mixture. Add water and 1 tablespoon oil, stirring to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 4 times. Gently press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes.
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap dough, and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Remove top sheets of plastic wrap. Fit dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan coated with cooking spray (I cooked the dough, and pie in a regular deep dish pie pan, turned out good). Remove remaining plastic wrap. Press dough against bottom and sides of pan. Pierce bottom and sides of dough with a fork; bake at 400° for 10 minutes. Cool completely on a wire rack.
To prepare filling, arrange eggplant on several layers of heavy-duty paper towels. Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes. Pat dry with paper towels; brush eggplant with 1/2 teaspoon oil. Arrange eggplant in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes. Stack eggplant slices on a plate; cover with plastic wrap. Let eggplant stand 7 minutes to steam.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, basil, oregano, mint, and tomatoes.
Sprinkle 2 tablespoons smoked mozzarella on bottom of baked crust. Layer eggplant and tomato mixture in crust; sprinkle with 6 tablespoons smoked mozzarella and Parmesan. Bake at 400° for 10 minutes or until cheese melts. Cut into 8 wedges. (the eggplant, using just 1, would have filled up way more than a small tart so I actually suggest using a pie pan-- but that does mean you'll have to use more tomatoes or another ingredient)
Recommended by: Annie (10.31.10)
Tofu, Asparagus, and Red Pepper Stir-Fry with Quinoa
Source: Myrecipes.com [http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000665176]
I made minor modifications to the recipe you can find in the link below. It was delicious and really really really filling!
Ingredients:
Dressing:
2 tbsp rice vinegar
2 tbsp low-sodium soy sauce
2 tsp dark sesame oil
dash of crushed red pepper
Stir-fry:
1.5 cups water
1.5 cups uncooked quinoa
1 tbsp EVOO
1 cup chopped onion
3 garlic cloves, minced
1 red pepper, sliced
1 yellow pepper, sliced
2 cups sliced mushrooms
2 cups sliced asparagus (1-inch)
1/2 tsp sea salt
2 tbsp sesame seeds
Directions:
1. To prepare dressing, combine first 4 ingredients in a small bowl; stir with a whisk. Set aside.
2. To prepare stir-fry, bring water to a boil in a small saucepan. Stir in the quinoa; cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 10 minutes; fluff with a fork.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and stir-fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt, and tofu; stir-fry 3 minutes. Stir in dressing. Let cook till vegetables are generally soft. Serve over quinoa, and sprinkle with sesame seeds.
Nutrition Info:
6 servings
Calories: 273
Fat: 8.8g
Carbs: 38.7g
Fiber: 8.2g
Iron: 6.1mg
Sodium: 435mg
Calcium: 96mg
Recommended by: Annie D (10.24.2010)
I made minor modifications to the recipe you can find in the link below. It was delicious and really really really filling!
Ingredients:
Dressing:
2 tbsp rice vinegar
2 tbsp low-sodium soy sauce
2 tsp dark sesame oil
dash of crushed red pepper
Stir-fry:
1.5 cups water
1.5 cups uncooked quinoa
1 tbsp EVOO
1 cup chopped onion
3 garlic cloves, minced
1 red pepper, sliced
1 yellow pepper, sliced
2 cups sliced mushrooms
2 cups sliced asparagus (1-inch)
1/2 tsp sea salt
2 tbsp sesame seeds
Directions:
1. To prepare dressing, combine first 4 ingredients in a small bowl; stir with a whisk. Set aside.
2. To prepare stir-fry, bring water to a boil in a small saucepan. Stir in the quinoa; cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 10 minutes; fluff with a fork.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and stir-fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt, and tofu; stir-fry 3 minutes. Stir in dressing. Let cook till vegetables are generally soft. Serve over quinoa, and sprinkle with sesame seeds.
Nutrition Info:
6 servings
Calories: 273
Fat: 8.8g
Carbs: 38.7g
Fiber: 8.2g
Iron: 6.1mg
Sodium: 435mg
Calcium: 96mg
Recommended by: Annie D (10.24.2010)
Butternut Squash Curry Soup
Source: Nan J.
Ingredient:
1 butternut squash
1 tbsp olive oil
1 chopped onion
1.5 tsp curry powder
3 cups low sodium chicken (or vegetable) broth
Salt and pepper to taste
Directions:
1. Bake squash: Cut it in half lengthwise and scoop out seeds. Place cut-side-down on a baking sheet. Back at 375 for about an hour, until it quite soft. Scoop out the squash part.
2. Sauté onion in olive oil.
3. When onion is soft add the curry powder, stir.
4. Add squash and broth and let combination cook for a bit.
5. Add everything to a blender and mix on "soup" setting or until soupy.
6. Add salt and pepper to taste.
Recommended by: Annie D (10.24.2010)
Ingredient:
1 butternut squash
1 tbsp olive oil
1 chopped onion
1.5 tsp curry powder
3 cups low sodium chicken (or vegetable) broth
Salt and pepper to taste
Directions:
1. Bake squash: Cut it in half lengthwise and scoop out seeds. Place cut-side-down on a baking sheet. Back at 375 for about an hour, until it quite soft. Scoop out the squash part.
2. Sauté onion in olive oil.
3. When onion is soft add the curry powder, stir.
4. Add squash and broth and let combination cook for a bit.
5. Add everything to a blender and mix on "soup" setting or until soupy.
6. Add salt and pepper to taste.
Recommended by: Annie D (10.24.2010)
Banana Orange Smoothie
Source: Bob's Red Mill Wheat Germ Bag
Note from Annie: This makes 2 servings, make sure you have someone to share this with because it's good enough that you'll want to drink all of it and then it'll spoil your appetite for dinner. Trust me, I know first hand.
Ingredients:
1 1/2 cup Plain Low Fat Yogurt (I just used non-fat, I can't tell a difference)
1/2 cup Orange Juice
1/4 cup Bob's Red Mill Wheat Germ
1/2 tsp. Vanilla
1 Large ripe Banana, peeled and sliced
1 Tbsp. Honey
1/4 tsp. Ground Cinnamon
Directions:
Place all ingredients in blender container. Cover and blend on high speed 1 minute or until smooth. Pour into glasses and sprinkle with additional Wheat Germ.
Makes 2 servings (For a thicker smoothie add frozen banana slices)
Recommended by: Annie (10.20.10)
Note from Annie: This makes 2 servings, make sure you have someone to share this with because it's good enough that you'll want to drink all of it and then it'll spoil your appetite for dinner. Trust me, I know first hand.
Ingredients:
1 1/2 cup Plain Low Fat Yogurt (I just used non-fat, I can't tell a difference)
1/2 cup Orange Juice
1/4 cup Bob's Red Mill Wheat Germ
1/2 tsp. Vanilla
1 Large ripe Banana, peeled and sliced
1 Tbsp. Honey
1/4 tsp. Ground Cinnamon
Directions:
Place all ingredients in blender container. Cover and blend on high speed 1 minute or until smooth. Pour into glasses and sprinkle with additional Wheat Germ.
Makes 2 servings (For a thicker smoothie add frozen banana slices)
Recommended by: Annie (10.20.10)
Pumpkin Apple Cake
Source: http://www.care2.com/greenliving/pumpkin-apple-cake.html#
Note from Annie: Copied directly from website with my adjustments added in orange
INGREDIENTS
1 cup cooked or canned pumpkin puree
2 large eggs, beaten (I used 2/3 egg beaters)
1 cup organic sugar
3/4 cup unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt (1/4 tsp sea salt)
1/2 cup chopped apple (I used a cup since I wasn't adding nuts)
1/2 cup chopped walnuts or pecans (did not use because I'm allergic to nut)
Whipped cream or confectioners’ sugar for topping (optional) (did not use b/c I forgot to buy at the grocery store. tee hee)
DIRECTIONS:
1. Preheat oven to 325F. Prepare an 8-inch round cake pan by greasing and flouring it.
2. Combine pumpkin, eggs, and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger, and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan.
3. Bake 20 to 25 minutes, until a cake tester inserted in the middle comes out clean.
4. Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert the cake onto the rack, remove pan, and cool cake completely.
5. When ready to serve, turn cake on to a pretty plate and top with whipped cream or confectioners’ sugar, if desired, or serve plain.
Serves 6.
Recommended by: Annie (10.20.10)
Note from Annie: Copied directly from website with my adjustments added in orange
INGREDIENTS
1 cup cooked or canned pumpkin puree
2 large eggs, beaten (I used 2/3 egg beaters)
1 cup organic sugar
3/4 cup unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt (1/4 tsp sea salt)
1/2 cup chopped apple (I used a cup since I wasn't adding nuts)
1/2 cup chopped walnuts or pecans (did not use because I'm allergic to nut)
Whipped cream or confectioners’ sugar for topping (optional) (did not use b/c I forgot to buy at the grocery store. tee hee)
DIRECTIONS:
1. Preheat oven to 325F. Prepare an 8-inch round cake pan by greasing and flouring it.
2. Combine pumpkin, eggs, and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger, and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan.
3. Bake 20 to 25 minutes, until a cake tester inserted in the middle comes out clean.
4. Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert the cake onto the rack, remove pan, and cool cake completely.
5. When ready to serve, turn cake on to a pretty plate and top with whipped cream or confectioners’ sugar, if desired, or serve plain.
Serves 6.
Recommended by: Annie (10.20.10)
Thai Curry Tofu
Source: Allrecipes.com [http://allrecipes.com//Recipe-Tools/Print/Recipe.aspx?RecipeID=73737&origin=detail&servings=4]
Note from Annie: I did not fry the tofu, I just sautéed the tofu with the onions and garlic, I also only added a tbsp of EVOO, I skipped the butter/margarine. If you don't love tofu you probably should fry the dish. I liked this dish, but it could have used more to chew on. Next time I make this I'm going to stir fry some broccoli with the onions and garlic, I think this would improve the dish. Still looking for a great tofu recipe-- if you have any please add.
INGREDIENTS:
1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu,drained and cubed
1 tablespoon seasoned salt, or to taste (did not use this-- but just because I forgot-probably would be good with the onions/garlic if you choose not to fry)
1 tablespoon butter or margarine (did not use)
1 small onion, chopped
3 cloves garlic, minced
1 (10 ounce) can coconut milk (I used light coconut milk)
2 teaspoons curry powder
1/2 teaspoon salt (I used 1/4 tsp sea salt)
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
DIRECTIONS:
1.Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside. (did not do this step)
2.Melt butter or margarine in the same skillet over medium heat. (I just added the onion straight to skillet with EVOO) Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.
Recommended by: Annie (10.20.10)
Note from Annie: I did not fry the tofu, I just sautéed the tofu with the onions and garlic, I also only added a tbsp of EVOO, I skipped the butter/margarine. If you don't love tofu you probably should fry the dish. I liked this dish, but it could have used more to chew on. Next time I make this I'm going to stir fry some broccoli with the onions and garlic, I think this would improve the dish. Still looking for a great tofu recipe-- if you have any please add.
INGREDIENTS:
1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu,drained and cubed
1 tablespoon seasoned salt, or to taste (did not use this-- but just because I forgot-probably would be good with the onions/garlic if you choose not to fry)
1 tablespoon butter or margarine (did not use)
1 small onion, chopped
3 cloves garlic, minced
1 (10 ounce) can coconut milk (I used light coconut milk)
2 teaspoons curry powder
1/2 teaspoon salt (I used 1/4 tsp sea salt)
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
DIRECTIONS:
1.Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside. (did not do this step)
2.Melt butter or margarine in the same skillet over medium heat. (I just added the onion straight to skillet with EVOO) Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.
Recommended by: Annie (10.20.10)
Terrific Turkey Chili
Source: Allrecipes.com [http://allrecipes.com/Recipe/Terrific-Turkey-Chili/Detail.aspx]
Note from Annie: Angie, my roommate, and I made this meal together. We did not include a lot of things and altered a few things along the way-- this will be noted as I go. Generally we did not get anything spicy-- mostly to cut down on ingredients to buy but also I like mild chili. It was, as its name suggests, terrific! Don't let the amateur picture quality fool you, it was tasty!
Ingredients
Recommended by: Annie (10.20.10)
Note from Annie: Angie, my roommate, and I made this meal together. We did not include a lot of things and altered a few things along the way-- this will be noted as I go. Generally we did not get anything spicy-- mostly to cut down on ingredients to buy but also I like mild chili. It was, as its name suggests, terrific! Don't let the amateur picture quality fool you, it was tasty!
Ingredients
Recommended by: Annie (10.20.10)
Venison Mexicali Pie
Source: The Hunting & Fishing Library. The Complete Hunter Venison Cookery. Minnetonka: Cowles Creative Publishing, Inc. 1997, Pg. 17
Note from Annie: This was delicious!! The only thing I changed is I substituted egg beaters for eggs
Ingredients:
1 lb. lean ground venison, crumbled
1 can (15 oz.) pinto beans, rinsed and drained
1 can (10 oz.) diced tomatoes with chiles, drained --> ( I just used regular diced tomatoes)
1 teaspoon dried oregano leaves
1/2 teaspoon season salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Batter ingredients:
1 1/2 cups skim milk
1 cup low-fat buttermilk baking mix -->(I used heart healthy bisquick)
3 eggs, beaten (I used 3/4 cup egg beaters)
1 cup shredded Colby-Jack cheese (I put about 1/4 cup in the batter and about 1/2 cup on the top of the pie--delicious)
6 servings
Directions:
Heat oven to 400'F. In 12-inch skillet, cook venison over medium heat for 6 to 8 minutes, or until no longer pink, stirring occasionally. Drain. Stir in beans, tomatoes, oregano, salt, garlic powder and pepper. Cook for 2 to 3 minutes, or until heated through. Spary 10- inch deep-dish pie plate with non-stick vegetable cooking spray.
Spread meat mixture in prepared dish. In medium mixing bowl, combine batter ingredients. Beat with whisk for 1 minute. Pour batter evenly over meat mixture. Bake for 25 minutes. Top evenly with shredded cheese. Bake for 6 to 8 minutes, or until cheese is melted and edges are golden brown. Let stand for 5 minutes before cutting.
Nutrition Information:
Per Serving:
Calories: 407
Protein: 28 g
Carbs: 25g
Fat: 21g
Cholesterol: 187mg
Sodium: 850mg
Note: if using egg beaters and add less salt (which I did) it still taste greats but cuts down on cholesterol and sodium :)
Recommended by: Annie (10.20.10)
Note from Annie: This was delicious!! The only thing I changed is I substituted egg beaters for eggs
Ingredients:
1 lb. lean ground venison, crumbled
1 can (15 oz.) pinto beans, rinsed and drained
1 can (10 oz.) diced tomatoes with chiles, drained --> ( I just used regular diced tomatoes)
1 teaspoon dried oregano leaves
1/2 teaspoon season salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Batter ingredients:
1 1/2 cups skim milk
1 cup low-fat buttermilk baking mix -->(I used heart healthy bisquick)
3 eggs, beaten (I used 3/4 cup egg beaters)
1 cup shredded Colby-Jack cheese (I put about 1/4 cup in the batter and about 1/2 cup on the top of the pie--delicious)
6 servings
Directions:
Heat oven to 400'F. In 12-inch skillet, cook venison over medium heat for 6 to 8 minutes, or until no longer pink, stirring occasionally. Drain. Stir in beans, tomatoes, oregano, salt, garlic powder and pepper. Cook for 2 to 3 minutes, or until heated through. Spary 10- inch deep-dish pie plate with non-stick vegetable cooking spray.
Spread meat mixture in prepared dish. In medium mixing bowl, combine batter ingredients. Beat with whisk for 1 minute. Pour batter evenly over meat mixture. Bake for 25 minutes. Top evenly with shredded cheese. Bake for 6 to 8 minutes, or until cheese is melted and edges are golden brown. Let stand for 5 minutes before cutting.
Nutrition Information:
Per Serving:
Calories: 407
Protein: 28 g
Carbs: 25g
Fat: 21g
Cholesterol: 187mg
Sodium: 850mg
Note: if using egg beaters and add less salt (which I did) it still taste greats but cuts down on cholesterol and sodium :)
Recommended by: Annie (10.20.10)
Crab Imperial Stuffed Flounder
Source: My lovely mother, Betsy D.
Note from Annie: I know a lot of you might not have the same access as Annapolitans do to flounder and/or crab meat but if you do have these ingredients I DEFINITELY recommend this delicious meal!! (I'm copying my mom's directions to this blog-- note I had about 1 large crab and 4 claws worth of crab meat and 2 flounder fillets and the crab stuffing was plenty and delicious!)
Ingredients:
Fresh or thawed Flounder Fillet
Crab meat (1/4 cup to 1/2 cup for each fillet would be sufficient, and more would be delicious)
1tbs low fat mayo
1 tbs finely chopped green pepper (I used about 3 tbs) or 1tbs pimento if desired
dash of old bay
1 tbs Worcester sauce
freshly chopped parsley
dash paprika
touch of Parmesan
Directions:
1. Preheat Oven to 350
2. Prepare aluminum foil with brush stroke of olive oil or Pam
3. Put filet on foil in baking dish or cookie sheet.
4. Sprinkle paprika and a touch of parmesan cheese on flounder.
5. Mix crabmeat with mayo, finely chopped green pepper (or pimento). Add old bay, worchester sauce, and freshly chopped parsely. Place crab mix on top of flounder filet.
6. Bake for about 10 minutes, depending on thickness of filet- maybe less. (To test, cut with fork- if flaky and no longer transclucent- eat. Or you may broil the fish as prepared- just watch it like a hawk.)
Recommended by: Annie (10.20.10)
Note from Annie: I know a lot of you might not have the same access as Annapolitans do to flounder and/or crab meat but if you do have these ingredients I DEFINITELY recommend this delicious meal!! (I'm copying my mom's directions to this blog-- note I had about 1 large crab and 4 claws worth of crab meat and 2 flounder fillets and the crab stuffing was plenty and delicious!)
Ingredients:
Fresh or thawed Flounder Fillet
Crab meat (1/4 cup to 1/2 cup for each fillet would be sufficient, and more would be delicious)
1tbs low fat mayo
1 tbs finely chopped green pepper (I used about 3 tbs) or 1tbs pimento if desired
dash of old bay
1 tbs Worcester sauce
freshly chopped parsley
dash paprika
touch of Parmesan
Directions:
1. Preheat Oven to 350
2. Prepare aluminum foil with brush stroke of olive oil or Pam
3. Put filet on foil in baking dish or cookie sheet.
4. Sprinkle paprika and a touch of parmesan cheese on flounder.
5. Mix crabmeat with mayo, finely chopped green pepper (or pimento). Add old bay, worchester sauce, and freshly chopped parsely. Place crab mix on top of flounder filet.
6. Bake for about 10 minutes, depending on thickness of filet- maybe less. (To test, cut with fork- if flaky and no longer transclucent- eat. Or you may broil the fish as prepared- just watch it like a hawk.)
Recommended by: Annie (10.20.10)
Sesame Maple Roasted Tofu
Source: Recipeland.com [http://recipeland.com/recipe/v/Sesame-Maple-Roasted-Tofu--49765]
Note from Annie: I'm going to copy the recipe as is from the website. I made a few modifications. For one, I did not add sesame seed-- and I did add carot slices and broccoli. I thought it was definitely tasty! Right now I'm experimenting with tofu and this is a recipe worth trying but I haven't found "the one" just yet.
Ingredients:
14ounces tofu1 package, extra-firm water-packed, rinsed, patted dry and cut into 1-inch cubes
1medium red onion sliced
2 teaspoons sesame oil toasted
1/4teaspoon salt
1/4teaspoon black pepper freshly ground
1tablespoon tahini
1tablespoon soy sauce, sodium reduced
2 teaspoons maple syrup pure
1 teaspoon cider vinegar
3cups sugar snap peas trimmed
1tablespoon sesame seeds
Directions:
1. Preheat oven to 450°F.
2. Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl.
3. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes.
4. Whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined.
5. Remove the tofu from the oven, add snap peas and drizzle with the maple sauce; stir to combine.
6. Sprinkle with sesame seeds.
7. Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.
Prep: 15 min. Cook: 25 min.168 calories/serving (approx.) 4 servings
Recommended by: Annie (10.20.10)
Note from Annie: I'm going to copy the recipe as is from the website. I made a few modifications. For one, I did not add sesame seed-- and I did add carot slices and broccoli. I thought it was definitely tasty! Right now I'm experimenting with tofu and this is a recipe worth trying but I haven't found "the one" just yet.
Ingredients:
14ounces tofu1 package, extra-firm water-packed, rinsed, patted dry and cut into 1-inch cubes
1medium red onion sliced
2 teaspoons sesame oil toasted
1/4teaspoon salt
1/4teaspoon black pepper freshly ground
1tablespoon tahini
1tablespoon soy sauce, sodium reduced
2 teaspoons maple syrup pure
1 teaspoon cider vinegar
3cups sugar snap peas trimmed
1tablespoon sesame seeds
Directions:
1. Preheat oven to 450°F.
2. Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl.
3. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes.
4. Whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined.
5. Remove the tofu from the oven, add snap peas and drizzle with the maple sauce; stir to combine.
6. Sprinkle with sesame seeds.
7. Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.
Prep: 15 min. Cook: 25 min.168 calories/serving (approx.) 4 servings
Recommended by: Annie (10.20.10)
Chicken Caesar Salad
Ingredients:
Chicken breast- cut into strips
Romaine lettuce
Mandarin Orange slices
Almond slices
Tomatoes (either grape or diced)
Caesar dressing (I love cardini's)
Preparation:i like to marinate the chicken in italian dressing during the day before cooking in a little oil on the stovetop. make sure you let the chicken get a little brown on the edges to give it more of a "grilled" taste. these are the toppings I usually start with but adjust to your taste!
Recommended by: Adrienne R (10.20.10)
Spinach Stuffed Turkey Loaf
Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=163911
Ingredients:
Filling:
Topping:
Directions:
Combine meat mixture ingredients and mix well. Place on a sheet of wax paper sprayed with cooking spray, and pat mixture into a 9x12 inch rectangle. Combine filling ingredients and spread evenly over meat. Roll up from the 9-inch side to form a "log". Press seam to seal. Place roll seam side down in a shallow baking pan sprayed with cooking spray. Bake at 350 degrees for 1 hour. Combine topping ingredients and spoon over loaf. Bake another 30 minutes, or until no longer pink in center.
Number of Servings: 8
Recommended by: Annie D (9.25.2010)
Ingredients:
- 1.5 lbs 93% lean ground turkey
1/2 cup Italian bread crumbs
1/2 cup skim milk
1 tbsp. onion powder
1 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. pepper
2 egg whites
Filling:
- 1 10 oz. package frozen chopped spinach, thawed and drained
- 1 cup grated 2% milk cheddar cheese
2 tbsp. parmesan cheese
Topping:
- 1/2 cup ketchup
- 1 tbsp. brown sugar
1 tsp. mustard
Directions:
Combine meat mixture ingredients and mix well. Place on a sheet of wax paper sprayed with cooking spray, and pat mixture into a 9x12 inch rectangle. Combine filling ingredients and spread evenly over meat. Roll up from the 9-inch side to form a "log". Press seam to seal. Place roll seam side down in a shallow baking pan sprayed with cooking spray. Bake at 350 degrees for 1 hour. Combine topping ingredients and spoon over loaf. Bake another 30 minutes, or until no longer pink in center.
Number of Servings: 8
Recommended by: Annie D (9.25.2010)
Hummus
Ingredients:
1 Can Chickpeas/Garbanzo Beans
3 Cloves of Garlic
2 Tablespoons Tahini (sesame paste)
1 Teaspoon Extra Virgin Olive Oil
Juice of 1 lemon or lime
A few dashes of Paprika
A few dashes of Cumin
A pinch of cayenne/red pepper
Additional olive oil (optional)
Directions:
1. Drain chickpeas, but reserve the liquid.
2. Combine chickpeas, garlic, tahini, olive oil, juice, and spices in a blender. Blend until it reaches the desired consistency, adding the reserved liquid to get it to the desired smoothness.
3. Pour into serving dish and top with a sprinkle of paprika and additional olive oil if desired.
Recommended by: Megan H. (9.12.2010)
1 Can Chickpeas/Garbanzo Beans
3 Cloves of Garlic
2 Tablespoons Tahini (sesame paste)
1 Teaspoon Extra Virgin Olive Oil
Juice of 1 lemon or lime
A few dashes of Paprika
A few dashes of Cumin
A pinch of cayenne/red pepper
Additional olive oil (optional)
Directions:
1. Drain chickpeas, but reserve the liquid.
2. Combine chickpeas, garlic, tahini, olive oil, juice, and spices in a blender. Blend until it reaches the desired consistency, adding the reserved liquid to get it to the desired smoothness.
3. Pour into serving dish and top with a sprinkle of paprika and additional olive oil if desired.
Recommended by: Megan H. (9.12.2010)
Mexican Vegetable Pie
Note: This recipe is very adaptable and can be made with other combinations of vegetables, beans, and cheese.
Yield: 6 servings (serving size: 2 wedges and 2 teaspoons sour cream)
Ingredients
Yield: 6 servings (serving size: 2 wedges and 2 teaspoons sour cream)
Ingredients
- Extra Virgin Olive oil
- 1 1/2 cups diced onions
- 1/2 cup chopped carrot
- 1/2 cup chopped broccoli
- 1/2 cup chopped bell pepper
- 2 garlic cloves, minced
- 1 1/2 cups frozen whole-kernel corn
- 1/2 cup chunky picante sauce
- 2 tablespoons minced fresh cilantro
- 2 tablespoons lime juice
- 2 (16-ounce) cans beans, drained and rinsed (I used black and kidney)
- 1 can diced tomatoes, drained
- 1 cup flour (I used white whole wheat)
- 1/2 teaspoon chili powder
- 1 cup skim milk
- 4 tablespoons flaxseed meal mixed in 3/4 cup water (or 4 eggs)
- 1 cup (4 ounces) shredded cheese (I used mozzarella)
- 1/4 cup nonfat sour cream (optional, I didn't use it)
- Parsley sprig (optional, I didn't use it)
Preparation:
Heat oil over medium-high heat until hot. Add onion, vegetables (except the corn), and garlic sauté 3 minutes or until tender. Stir in corn and next 5 ingredients; cook until heated. Remove from heat; set aside. Keep warm.
Combine flour and chili powder in a medium bowl. Gradually add milk and flaxseed/water mixture, stirring with a wire whisk until well-blended. Pour half of mixture into each of 2 (9-inch) pie plates coated with cooking spray (do not stir). Bake at 475° for 10 minutes or until puffed and browned.
Spoon half of bean bean mixture into each pie shell; sprinkle each with cheese. Bake at 475° for 1 minute or until cheese melts. Cut each pie into 6 pieces. Garnish with sour cream and parsley, if desired. Serve immediately.
Recommended by: Megan H. (9.12.2010)
Creamy red sauce seasoned Italian style with garlic, basil, and oregano
PREP: 5 MINUTES
cOOK TIME: 15 MINUTES
rEADY IN: 20 MINUTES
sERVINGS: 5
INGREDIENTS:
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
DIRECTIONS:
1.In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Recommended by: Adrienne R. (9.2.2010)
cOOK TIME: 15 MINUTES
rEADY IN: 20 MINUTES
sERVINGS: 5
INGREDIENTS:
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
DIRECTIONS:
1.In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Recommended by: Adrienne R. (9.2.2010)
Pork Chop with Green Bean Salad with Feta
Ingredients:
Pork Chops
-2 pork chops
-1 clove garlic, minced
-2 tbsp. olive oil
-sprinkle of lemon juice
-1 tsp. dreid oregano
-2 shakes, salt
Green Bean Salad
-12 oz green beans, trimmed
-1 red onion, chopped
-2 radishes, unless Kroger is out of them :(
-a bunch fresh cilantro
-3/4 cup crumbled feta cheese
-1/2 tsp. dried oregano
-2 tbsp. red wine vinegar
-5 tbsp. extra virgin olive oil
-2 tomatoes, cut into wedges
Coat pork chops with spices, olive oil, lemon juice, garlic, and salt. Put in the oven on broil until the smoke alarm goes off even though your meat is clearly not cooking (approl 8 min), then switch them to a skillet on the stovetop, cover and cook on medium heat for another 5-10 minutes.
Bring 2 inches of water to a boil in a steamer pot, add green beans. Steam for 5 minutes or 10 if you forget about them. Transfer beans to a bowl and add the onion, cilantro, radishes, feta and oregano. Whisk the vinegar and olive oil together, then pour over the salad. Toss it around a bit to mix evenly. Serve with tomatoes, mixed in if you'd like.
Also delicious chilled (aka. leftovers).
Recommended by: Adrienne R. (9.2.2010)
Peanut Sauce (Maffe Tiga, Guinean Style)
Source: http://www.friendsofguinea.org/aboutguinea/recipes.shtml#guinean_peanut
Note from Hal: This is my favorite Guinean Peanut Sauce recipe:
Ingredients: 6 cups water
5 maggi cubes
1 large onion - chopped
pinch of oregano
3 cloves garlic
1 Tbs lemon juice
2 Tbs tomato paste
pinch of cayenne pepper
1 large tomato diced (remove seeds first)
1 (14 oz) jar natural peanut butter (no sugar added)
2 boneless chicken breasts cut into small pieces
4 habanero peppers
3 bay leaves
salt and pepper to taste
1 tbs oilDirections:Saute the onion and garlic in the oil until tender. Add everything except the chicken and peanut butter. Bring it just to a boil to get the maggi cubes dissolved. Bring it to a simmer and add the peanut butter. Let it simmer about an hour. Add the chicken breast. Simmer until the chicken breast is done ( about 30 minutes). If you don't want the sauce spicy, leave the peppers whole. If you'd like it spicy, break them up a little -- but take care not to release too much of the oils -- Habaneros are hot!
If you're in a rush just add the peanut butter and chicken all at once and simmer until you like the consistency and the chicken is finished.
Recommended by: Hal (8.25.10)
Raspberry (or Strawberry) Pie
Note from Betsy: one of Annie's favs! You may use any combo of berries and any flavor of gelatin, but I think the strawberry gelatin goes best with strawberry pie, etc. You may also use a reduced fat pie crust and reduced fat whipping cream and it's still pretty good.
Ingredients:
1/4 c. sugar
1 Tbs. cornstarch
1 c. water
1 pkg (3 oz size) sugar-free r (or regular) raspberry or strawberry gelatin
4 c. fresh berries (frozen ok, but thaw and drain)
1 graham cracker crust
lots of whipped cream (optional, but you'd be a fool to leave it out!)
Directions:
In a saucepan, combine sugar and cornstarch. Add the water and bring to a boil, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in gelatin until completely dissolved. Cool for 15 minutes. Place berries in the crust; slowly pour gelatin mixture over berries. Refrigerate till set- about 3 hours.
Recommended by: Betsy D. (8.16.2010)
Ingredients:
1/4 c. sugar
1 Tbs. cornstarch
1 c. water
1 pkg (3 oz size) sugar-free r (or regular) raspberry or strawberry gelatin
4 c. fresh berries (frozen ok, but thaw and drain)
1 graham cracker crust
lots of whipped cream (optional, but you'd be a fool to leave it out!)
Directions:
In a saucepan, combine sugar and cornstarch. Add the water and bring to a boil, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in gelatin until completely dissolved. Cool for 15 minutes. Place berries in the crust; slowly pour gelatin mixture over berries. Refrigerate till set- about 3 hours.
Recommended by: Betsy D. (8.16.2010)
Graham Cracker Cookies
Ingredients:
1 box Your favorite flavor Graham Crackers
1 package White or Chocolate Almond Bark
1 small container Your favorite brand of peanut butter
Wax paper
Directions:
1) Break the grahams into quarters
2) Make a sandwich by putting a giant glob of peanut butter in the middle of two grahams
3) After all sandwiches are made, melt small batches of chocolate at a time (do not do too much, because the chocolate will start to harden and then you have to remelt...it's a mess). Be sure to slowly melt it, and mix it rapidly...you do not want to over-melt, it will burn!
4) Using tongs, gently grasp the sandwich on one end, and dip it into the chocolate on both sides, totally covering it with chocolate
5) Let some, but not all the excess drip off then set it on the wax paper to harden.
Recommended by: Robyn K. (8.16.2010)
1 box Your favorite flavor Graham Crackers
1 package White or Chocolate Almond Bark
1 small container Your favorite brand of peanut butter
Wax paper
Directions:
1) Break the grahams into quarters
2) Make a sandwich by putting a giant glob of peanut butter in the middle of two grahams
3) After all sandwiches are made, melt small batches of chocolate at a time (do not do too much, because the chocolate will start to harden and then you have to remelt...it's a mess). Be sure to slowly melt it, and mix it rapidly...you do not want to over-melt, it will burn!
4) Using tongs, gently grasp the sandwich on one end, and dip it into the chocolate on both sides, totally covering it with chocolate
5) Let some, but not all the excess drip off then set it on the wax paper to harden.
Recommended by: Robyn K. (8.16.2010)
Cilantro Lime Shrimp (5 Stars!)
NOTE from Angie: Thai sweet chili sauce is available at Asian markets (or at World Markets). Pickled ginger can be found at Japanese markets (if in Charlottesville the market on Emmet across from Bodo's carries it). <-- well worth it!! We didn't have time to marinate so we let the shrimp sit in the marinate for about 1/2 hour. We also did not use scallions. We served the dish over Jasmine rice and that made it divine! I recommend it that way to EVERYONE!
Ingredients:
3/4 cup vegetable oil
5 tablespoons Thai sweet chili sauce (see Note)
3 tablespoons minced cilantro
1 tablespoon plus 1 teaspoon finely chopped pickled ginger (see Note)
5 garlic cloves--minced
1 1/4 pounds large shrimp, shelled and deveined
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 avocado--pitted, peeled and finely diced
1 large tomato--halved, seeded and finely chopped
2 scallions, finely chopped
Kosher salt
Cracked pepper
Lime wedges, for serving
Directions:
1). In a large glass or ceramic baking dish, combine 1/2 cup of the oil with 3 tablespoons of the chili sauce, the cilantro, 1 tablespoon of the pickled ginger and the minced garlic. Add the shrimp and toss well. Cover tightly and refrigerate overnight, stirring once or twice.
2). Combine the vinegar with the remaining 2 tablespoons of chili sauce, the remaining 1 teaspoon of pickled ginger, the mustard and minced garlic clove and stir together. Add the remaining 1/4 cup of oil in a thin stream and wisk until emulsified. Transfer to a bowl and add the avocado, tomato and scallions. Season with salt.
3). Cook the shrimp in the marinade over medium-high heat until opaque throughout. Transfer the shrimp to a platter and season with cracked pepper. Serve with the salsa and lime wedges.
Recommended by: Angie M (8.16.2010)
Ingredients:
3/4 cup vegetable oil
5 tablespoons Thai sweet chili sauce (see Note)
3 tablespoons minced cilantro
1 tablespoon plus 1 teaspoon finely chopped pickled ginger (see Note)
5 garlic cloves--minced
1 1/4 pounds large shrimp, shelled and deveined
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 avocado--pitted, peeled and finely diced
1 large tomato--halved, seeded and finely chopped
2 scallions, finely chopped
Kosher salt
Cracked pepper
Lime wedges, for serving
Directions:
1). In a large glass or ceramic baking dish, combine 1/2 cup of the oil with 3 tablespoons of the chili sauce, the cilantro, 1 tablespoon of the pickled ginger and the minced garlic. Add the shrimp and toss well. Cover tightly and refrigerate overnight, stirring once or twice.
2). Combine the vinegar with the remaining 2 tablespoons of chili sauce, the remaining 1 teaspoon of pickled ginger, the mustard and minced garlic clove and stir together. Add the remaining 1/4 cup of oil in a thin stream and wisk until emulsified. Transfer to a bowl and add the avocado, tomato and scallions. Season with salt.
3). Cook the shrimp in the marinade over medium-high heat until opaque throughout. Transfer the shrimp to a platter and season with cracked pepper. Serve with the salsa and lime wedges.
Recommended by: Angie M (8.16.2010)
Roasted Vegetable Meatloaf with Balsamic Vinegar
Source: Food Network
Note from Catherine: I made this for about 8 people and all but one piece was gone by the end. Be prepared to make two actual loaves because there is a lot of meat. I also suggest you don't use a flat baking sheet; instead, use either a baking sheet with edges or a glass baking dish because the juices spilled over the sides of the flat baking sheet I used and burned on the bottom of the oven. There was a lot of smoke. I don't suggest it.
Enjoy!
Ingredients:
3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, smashed to a paste with salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1 pound ground pork
1 pound beef
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar
Directions:
1) Preheat oven to 425 degrees F.
2) Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
3) Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
4) Mold the meatloaf on a baking sheet lined with parchment paper.
5) Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf.
6)Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
Recommended by: Catherine W. (8.13.2010)
Note from Catherine: I made this for about 8 people and all but one piece was gone by the end. Be prepared to make two actual loaves because there is a lot of meat. I also suggest you don't use a flat baking sheet; instead, use either a baking sheet with edges or a glass baking dish because the juices spilled over the sides of the flat baking sheet I used and burned on the bottom of the oven. There was a lot of smoke. I don't suggest it.
Enjoy!
Ingredients:
3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, smashed to a paste with salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1 pound ground pork
1 pound beef
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar
Directions:
1) Preheat oven to 425 degrees F.
2) Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
3) Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
4) Mold the meatloaf on a baking sheet lined with parchment paper.
5) Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf.
6)Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
Recommended by: Catherine W. (8.13.2010)
Tahini Cookies (4.5 stars)
Source: allrecipes.com
Note from Megan: These cookies have that delicious halva taste. I like especially like this recipe because it calls for no refined sugar or flour, and it's easy to play with. You can make the cookies with or without the nuts and add other ingredients like flax, fruit, or chocolate chips. I added 1/4 cup flaxseed meal and subtracted 1/4 cup walnuts. I also added about 1/3 c chocolate chips.
Ingredients:
6 tablespoons tahini
1/2 cup honey
1/2 teaspoon ground cinnamon
1 1/2 cups oats
1/2 cup chopped walnuts
Directions:
1. Preheat oven to 350˚F. Grease cookie sheets.
2. In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by spoonfuls onto the prepared cookie sheets. Cookies don't spread much, so you don't need to worry much about spacing.
3. Bake 10-12 minutes in the preheated oven, or until edges are slightly brown. Cool on baking sheet for a few minutes before removing to wire racks to cool completely. (I got about 27 cookies out the recipe)
Recommended by: Megan H (8.12.2010)
Note from Megan: These cookies have that delicious halva taste. I like especially like this recipe because it calls for no refined sugar or flour, and it's easy to play with. You can make the cookies with or without the nuts and add other ingredients like flax, fruit, or chocolate chips. I added 1/4 cup flaxseed meal and subtracted 1/4 cup walnuts. I also added about 1/3 c chocolate chips.
Ingredients:
6 tablespoons tahini
1/2 cup honey
1/2 teaspoon ground cinnamon
1 1/2 cups oats
1/2 cup chopped walnuts
Directions:
1. Preheat oven to 350˚F. Grease cookie sheets.
2. In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by spoonfuls onto the prepared cookie sheets. Cookies don't spread much, so you don't need to worry much about spacing.
3. Bake 10-12 minutes in the preheated oven, or until edges are slightly brown. Cool on baking sheet for a few minutes before removing to wire racks to cool completely. (I got about 27 cookies out the recipe)
Recommended by: Megan H (8.12.2010)
Mango Salsa (5 Stars)
Source: Diane White
Notes from Caroline: The mango salsa is always a hit and so easy to make. Takes some time to slice and dice-
Ingredients:
1 can black beans (I buy Bush's) drained and rinsed
1 can yellow corn or 1 pkg frozen corn drained
1 basket of small (grape) tomatoes ( I cut them down the middle and then again in half)
1 small red onion--diced
1 mango peeled and diced ( They are tricky to cut as the pit is long and thick. They slide around a lot after they are peeled---slimy little guys!)
2-3 TBSP chopped cilantro or more if you like 1 avocado diced ( I try to use a fairly firm avocado so it doesn't get too mushy and I add it last.)
2 Serrano chilies (usually found with the jalapeños), seeded and diced into very small bits. (Keep these far away from your eyes:-)
3 TBSP of olive oil
1 TBSP white wine or regular vinegar
2 TBSP lime juice salt and pepper
Directions:
Get a large, mixing bowl and put all the ingredients in and then stir together! You can add the ingredients in what ever order you like. I add the avocado last so it doesn't go bad before you serve. I like to serve it with Hint of Lime tortilla chips :)
Recommended by: Caroline W. (8.12.2010)
Notes from Caroline: The mango salsa is always a hit and so easy to make. Takes some time to slice and dice-
Ingredients:
1 can black beans (I buy Bush's) drained and rinsed
1 can yellow corn or 1 pkg frozen corn drained
1 basket of small (grape) tomatoes ( I cut them down the middle and then again in half)
1 small red onion--diced
1 mango peeled and diced ( They are tricky to cut as the pit is long and thick. They slide around a lot after they are peeled---slimy little guys!)
2-3 TBSP chopped cilantro or more if you like 1 avocado diced ( I try to use a fairly firm avocado so it doesn't get too mushy and I add it last.)
2 Serrano chilies (usually found with the jalapeños), seeded and diced into very small bits. (Keep these far away from your eyes:-)
3 TBSP of olive oil
1 TBSP white wine or regular vinegar
2 TBSP lime juice salt and pepper
Directions:
Get a large, mixing bowl and put all the ingredients in and then stir together! You can add the ingredients in what ever order you like. I add the avocado last so it doesn't go bad before you serve. I like to serve it with Hint of Lime tortilla chips :)
Recommended by: Caroline W. (8.12.2010)
Healthy Chicken Tacos (5 Stars)
Source: John Duda
Ingredients:
1 pkg Ground chicken or chopped chicken breasts (I suggest "Natural Chicken" - they have the best tasting chicken)
1 tbs cilantro (add to taste) (If you don't have fresh cilantro, in the frozen food section they have frozen cilantro in little packets of 10 or so squares. Just use one square... I can't remember what these are called though) -
2 cloves garlic (minced)
Chili powder (to taste- I usually use 3-4 shakes)
Ground cumin (to taste- I usually use 3-4 shakes)
1 lime/lemon (or just some lemon/lime juice)
olive oil (maybe 3 tbs - just enough to cover garlic)
1 green pepper (chopped)
1 small onion (chopped)
blue taco shells
cheese
your favorite salsa (I suggests Mrs. Renfro's Mango Habanero)
Optional: Tomato and lettuce
Directions: In two different frying pans, add olive oil and garlic (half in each). Fry on low heat for about 1-2 min (just don't let garlic get brown). In one pan add the chopped peppers and onions. In the other add the chicken, cilantro, cumin, and chili powder. Fry/stir both on medium heat until the chicken is cooked through. Squeeze the lemon/lime juice on the chicken. Then combine the chicken and peppers and onions. And your done! Make your tacos with all the toppings you like best and enjoy!
Recommended by: Blue (8.10.2010)
Ingredients:
1 pkg Ground chicken or chopped chicken breasts (I suggest "Natural Chicken" - they have the best tasting chicken)
1 tbs cilantro (add to taste) (If you don't have fresh cilantro, in the frozen food section they have frozen cilantro in little packets of 10 or so squares. Just use one square... I can't remember what these are called though) -
2 cloves garlic (minced)
Chili powder (to taste- I usually use 3-4 shakes)
Ground cumin (to taste- I usually use 3-4 shakes)
1 lime/lemon (or just some lemon/lime juice)
olive oil (maybe 3 tbs - just enough to cover garlic)
1 green pepper (chopped)
1 small onion (chopped)
blue taco shells
cheese
your favorite salsa (I suggests Mrs. Renfro's Mango Habanero)
Optional: Tomato and lettuce
Directions: In two different frying pans, add olive oil and garlic (half in each). Fry on low heat for about 1-2 min (just don't let garlic get brown). In one pan add the chopped peppers and onions. In the other add the chicken, cilantro, cumin, and chili powder. Fry/stir both on medium heat until the chicken is cooked through. Squeeze the lemon/lime juice on the chicken. Then combine the chicken and peppers and onions. And your done! Make your tacos with all the toppings you like best and enjoy!
Recommended by: Blue (8.10.2010)
Cobb Salad Pizza
Source: Cooking Light
Notes from Kimberly:
Serving size 2 slices, 377 cals...SO GOOD. I made exactly as is but added a bit of fresh cilantro...yum.
Ingredients
1 (11-ounce) can refrigerated thin-crust pizza dough
Cooking spray
1/4 cup (1 ounce) crumbled blue cheese, divided
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper, divided
2 slices applewood-smoked bacon
8 ounces skinless, boneless chicken breast cutlets
1/2 cup quartered cherry tomatoes
2 tablespoons chopped red onion
2 cups lightly packed mixed baby greens
1/2 cup diced peeled avocado
Preparation
1. Preheat oven to 425°.
2. Unroll dough on a baking sheet coated with cooking spray; pat dough into a 14 x 12-inch rectangle. Lightly coat dough with cooking spray. Bake at 425° for 8 minutes or until golden. Remove from oven; sprinkle evenly with 2 tablespoons cheese. Set aside.
3. Combine oil, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.
4. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble bacon into oil mixture. Wipe pan clean with paper towels. Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; chop into 1/2-inch pieces.
5. Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tablespoons cheese. Cut into 8 pieces.
Recommended by: Kimberly D. (8.10.2010)
Notes from Kimberly:
Serving size 2 slices, 377 cals...SO GOOD. I made exactly as is but added a bit of fresh cilantro...yum.
Ingredients
1 (11-ounce) can refrigerated thin-crust pizza dough
Cooking spray
1/4 cup (1 ounce) crumbled blue cheese, divided
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper, divided
2 slices applewood-smoked bacon
8 ounces skinless, boneless chicken breast cutlets
1/2 cup quartered cherry tomatoes
2 tablespoons chopped red onion
2 cups lightly packed mixed baby greens
1/2 cup diced peeled avocado
Preparation
1. Preheat oven to 425°.
2. Unroll dough on a baking sheet coated with cooking spray; pat dough into a 14 x 12-inch rectangle. Lightly coat dough with cooking spray. Bake at 425° for 8 minutes or until golden. Remove from oven; sprinkle evenly with 2 tablespoons cheese. Set aside.
3. Combine oil, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.
4. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble bacon into oil mixture. Wipe pan clean with paper towels. Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; chop into 1/2-inch pieces.
5. Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tablespoons cheese. Cut into 8 pieces.
Recommended by: Kimberly D. (8.10.2010)
Yummy Chicken & Guacamole Tostadas
Source: Cooking Light
Ingredients
[PS- To make this even easier, you can use store bought guac- the recipe they give is delish tho!]
1 ripe peeled avocado
1 cup plus 2 tablespoons finely chopped tomato, divided
3 tablespoons minced fresh onion, divided
3 tablespoons fresh lime juice, divided
1/2 teaspoon salt, divided
1 small garlic clove, minced
1 tablespoon chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon smoked paprika
8 (6-inch) corn tostada shells [I didnt haev tostadas so I just warmed whole wheat tortillas in the oven until crispy (about 5 mins) and they were PERFECT!!!]
Preparation
1. Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.
2. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.
3. Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.
Recommended by: Kimberly D. (8.10.2010)
Ingredients
[PS- To make this even easier, you can use store bought guac- the recipe they give is delish tho!]
1 ripe peeled avocado
1 cup plus 2 tablespoons finely chopped tomato, divided
3 tablespoons minced fresh onion, divided
3 tablespoons fresh lime juice, divided
1/2 teaspoon salt, divided
1 small garlic clove, minced
1 tablespoon chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon smoked paprika
8 (6-inch) corn tostada shells [I didnt haev tostadas so I just warmed whole wheat tortillas in the oven until crispy (about 5 mins) and they were PERFECT!!!]
Preparation
1. Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.
2. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.
3. Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.
Recommended by: Kimberly D. (8.10.2010)
Garlic Chicken Stir Fry with Quinoa, Peppers, and Basil (5 Stars)
Source: Trader Joe’s Organic Quinoa box
Ingredients:
1 cup Quinoa, prepared with chicken stock (prepare traditionally)
2 cups Chicken Broth
1 ½ lbs Boneless, skinless chicken breasts
4 tbsp Olive Oil
1 Small onion, thinly sliced
1 Red bell pepper, seeded and thinly sliced
1 Yellow bell pepper, seeded and thinly sliced
5 cloves Garlic, thinly sliced
20 Fresh sweet basil leaves
Grated Parmesan Cheese
Salt and pepper to taste
Directions: Cut chicken into one-inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and sauté for 5 minutes of until golden brown. Add onions, bell peppers; sauté for one or two more minutes; add garlic and sauté until peppers become slightly limp, but still bright, about one to two minutes; season with salt and pepper/ Remove the pan from heat; add basil and quinoa. Toss until basil wilts; garnish with Parmesan Cheese. Serves Four
Recommended by: Annie (8.9.2010)
Ingredients:
1 cup Quinoa, prepared with chicken stock (prepare traditionally)
2 cups Chicken Broth
1 ½ lbs Boneless, skinless chicken breasts
4 tbsp Olive Oil
1 Small onion, thinly sliced
1 Red bell pepper, seeded and thinly sliced
1 Yellow bell pepper, seeded and thinly sliced
5 cloves Garlic, thinly sliced
20 Fresh sweet basil leaves
Grated Parmesan Cheese
Salt and pepper to taste
Directions: Cut chicken into one-inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and sauté for 5 minutes of until golden brown. Add onions, bell peppers; sauté for one or two more minutes; add garlic and sauté until peppers become slightly limp, but still bright, about one to two minutes; season with salt and pepper/ Remove the pan from heat; add basil and quinoa. Toss until basil wilts; garnish with Parmesan Cheese. Serves Four
Recommended by: Annie (8.9.2010)
