Black Bean And Corn Salad
1 large can corn (I use lower-sodium)
2 cans Black Beans
2 tbsp chopped fresh Cilantro
3 tbsp Red Wine Vinegar
1 tbsp Olive Oil
Cheddar Cheese to taste
Tortilla Chips

Combine corn, beans, cilantro, red wine vinegar and olive oil. Add cheese if wanted.
Serve over a bed of washed lettuce with tortilla chips. Enjoy!

Minestrone Soup
1 Onion, chopped
2 Carrots, chopped
2 Celery stalks, chopped
2 tsp minced garlic
2 tbsp Olive Oil
2 Potatoes, cubed
1 can diced Tomatoes
5 cups Water
2 tsp Chicken flavored Better Than Bullion
1 can cut Green Beans
1 medium Zucchini, chopped
Saute onion, carrots, celery, garlic and olive oil over medium high heat for 5 minutes.
Add in tomatoes; cook for 2 minutes.
Add in tomatoes (with their juices), water and chicken stock. Bring to a boil then lower heat and simmer 15 minutes.
Add in green beans and zucchini, simmer 20 minutes.
Garnish with parmesan cheese and chopped fresh parsley.

Stuffed Peppers
4-6 Green Bell Peppers, tops cut off and diced; insides removed
1lb Ground Turkey
1 cup Cooked Quinoa
1/2 large Onion, diced
2 cups canned Tomato Sauce
1 1/2 tsp Garlic Salt
2 1/2 tsp Worchester Sauce
1 tsp Salt
1 tsp Pepper
1 tsp Chili Powder
2 tsp fresh Thyme
1/3 cups Feta Cheese
Preheat oven to 400 degrees. Cook turkey over medium heat in a skillet. Add in cut bell peppers. In a separate skillet, saute onion, garlic salt and tomato sauce over medium heat. Combine all ingredients except cheese. Spoon mixture into peppers, topping each with feta cheese. Bake 30 minutes.

Lemony Risotto with Asparagus and Shrimp
3 cups Chicken Broth
2 cups Water
3/4 lb Asparagus, trimmed and cut into 1 inch pieces
1 small Onion, diced
4 tbsp Butter, divided
1 1/4 cups Arborio Rice
1/2 cups Dry White Wine
3/4 lb Shrimp, cooked and cut into bite-sized pieces
1 tbsp Lemon Zest
1/4 cup Parmesan Cheese
2 tbsp chopped Parsley
Simmer broth and water in a medium saucepan. Add asparagus and simmer until tender, about 4 minutes. Transfer asparagus from broth into a bowl and set aside. Keep broth at a simmer.
Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4-quart saucepan over medium heat, stirring occasionally until softened, about 5 minutes.
Add rice and cook, stirring constantly, for 1 minute. Add wine and simmer, stirring until all wine is absorbed.
Stir in 1/2 cup broth mixture at a time, stirring until absorbed before adding more. Continue until rice is tender and slightly thick.
Stir in shrimp, asparagus, remaining butter, and parmesan cheese. Let heat about 2 minutes. Garnish with parsley and serve.

Garlicky Roasted Potatoes
2 tbsp Garlic, chopped
1 tbsp Olive Oil
4 cups Quartered Red Skin Potatoes
Kosher Salt
1/4 cup chopped Parsley
Heat oven to 425 degrees. Heat oil in a saucepan and add in garlic. Cook 2 minutes.
In a large bowl, stir potatoes with olive oil used for cooking garlic. Spread potatoes on a baking sheet; salt and pepper.
Bake about 30 minutes. Before serving, stir in parsley and cooked garlic.

Turkey and Spinach Quiche
3/4 cup Smoked Turkey Ham
1/2 cup Onion, chopped
1/8 tsp Pepper
1/4 cup shredded Swiss Cheese
1 cup Spinach
1 cup Cottage Cheese
1/2 cup Fat Free Evaporated Milk
3/4 cup shredded Cheddar Cheese
2 Eggs
2 Egg Whites
1/2 cup Flour
1 tsp Baking Powder
Preheat oven to 350 degrees. Heat skillet over medium-high heat. Add ham, onion and pepper. Saute 4 minutes.
Sprinkle swiss cheese in a 9” greased pie pan. Top with ham and onion.
Combine spinach, cottage cheese, cheddar cheese, milk, and eggs. Stir with a whist.
Stir in flour and baking powder to cheese and spinach mixture. Pour into pie pan.
Bake about 45 minutes, until knife comes out clean.

Baked Macaroni and Cheese
12 oz uncooked Elbow Macaroni
1/2 cup Fat Free Sour Cream
12 oz Fat Free Evaporated Milk
8 oz shredded Cheddar or Colby Jack Cheese
1 tbsp Dijon Mustard
1/4 tsp Salt
3/4 tsp Pepper
1/8 tsp Nutmeg
2 tbsp dried Bread Crumbs
2 tbsp grated Parmesan Cheese
Preheat oven to 350 degrees. Cook pasta according to directions on box, drain and transfer to a large bowl While pasta is still hot, stir in sour cream and set aside.
Heat milk in a saucepan over medium heat until small bubbles appear around the edges.
Reduce heat to low, add shredded cheese and simmer until melting, stirring constantly.
Remove from heat once melted and stir in mustard, salt, pepper, and nutmeg.
Add cheese to pasta and mix well. Transfer to a 3-qt casserole dish.
Combine bread crumbs and parmesan cheese and sprinkle on top of macaroni.
Bake until top is golden, about 30 minutes.

Chicken Parmigiano
4 boneless, skinless chicken breasts
Olive Oil
2 cups Marinara Sauce
1 can whole Plum Tomatoes, roughly chopped
1 cup Basil leaves, roughly chopped
1 cup Mozzarella Cheese
6 tbsp Parmigiano-Reggiano Cheese
1/2 cup Whole Wheat Bread Crumbs
Preheat oven to 400 degrees. Lightly spray a 9×13 inch baking dish.
Heat olive oil in a skillet over medium high heat and cook chicken breasts until just cooked.
Spread about half the marinara sauce on the bottom of the baking dish. Add in chopped tomatoes and their juices. Add in basil leaves. Add in chicken breasts and cover with remaining marinara sauce. Top with cheeses and bread crumbs. Bake 10-12 minutes, until cheese melts.

Feta, Herb and Sun-Dried Tomato-Stuffed Chicken
2 cups Water
1/2 cup Sun-Dried Tomatoes, packed without oil
1/2 cup crumbled Feta Cheese
2 tsp fresh Basil
1 tsp fresh Oregano
1/2 tsp minced Garlic
3/4 tsp Pepper, divided
4 6-oz skinless, boneless chicken breasts
1/2 tsp Kosher Salt
2 tbsp Butter
1/2 tsp grated Lemon Rind
1/4 cup Chicken Broth
Preheat oven to 425 degrees.
Boil water in a small saucepan; add tomatoes. Remove from heat, cover and let stand 5 minutes. Drain and slice into thin strips Combine tomatoes, cheese, basil, oregano, garlic, and 1/4 tsp pepper.
Place chicken breast halves between 2 sheets of heavy-duty plastic wrap and pound each piece to and even thickness. Cut a horizontal slit through one side of each breast to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining pepper.
Fold 4 sheets of heavy-duty aluminum foil in half. Place 1 1/2 tsp butter on half of each foil sheet. Lay one stuffed chicken breast on top of butter. Place 1/8 tsp lemon rind on top of each chicken breast and drizzle with 1 tbsp chicken broth. Fold foil over chicken and tightly seal edges. Place packets on a baking sheet and bake for 20 minutes. Remove from oven and let stand 5 minutes.

Grilled Greek Chicken Kebabs with Mint-Feta Sauce
1 lb boneless, skinless Chicken breasts, cut into 1-inch pieces
1 zucchini, halved lengthwise and cut into 1-inch pieces
1/2 small Red Onion, quartered lengthwise, layers separated
2 tbsp Olive Oil
1 tsp dried Oregano
3 tbsp Red Wine Vinegar
Salt and Pepper
1/2 cup crumbled Feta
1/4 cup Plain Yogurt
1 cup packed Mint Leaves
In a large plastic bag, combine chicken, zucchini, onion, olive oil, oregano, and 2 tbsp vinegar; season with salt and pepper. Marinate at room temperature 30 minutes.
Heat grill to medium. Skewer zucchini, onion and chicken and grill 12-14 minutes.
To make sauce, combine feta, 1 tbsp vinegar, yogurt, and mint leaves in a food processor until smooth.

1 cup boiling Water
1 1/2 tbsp Espresso Powder (I use Sanka brand)
1/4 cup plus 1/2 tbsp Sugar, divided
1 1/2 tbsp Coffee Liquer
2 Egg Yolks
1/6 cup Marsala
1 1/4 cup Mascarpone Cheese
1/2 cup chilled Heavy Cream
Crisp Italian Ladyfingers
Shaved chocolate for dusting
Stir water, espresso powder, 1/2 tbsp sugar, and coffee liquer in a shallow bowl until sugar dissolves.
Beat eggs, marsala, and remaining sugar in a metal bowl over simmering water, whisking about 5 minutes. DO NOT COOK EGGS. Remove from heat and beat in mascarpone until just combined.
Beat heavy cream in a large bowl until stiff peaks form. This will take some time, just be patient and keep at it.
Fold in mascarpone mixture to whipped cream gently.
Dip ladyfingers quickly into coffee liquer mixture and line the bottom of a baking dish. Cover with half the mascarpone mixture and repeat.
Dust with chocolate shavings and chill at least 6 hours.

Peanut Butter Cookies
1 cup Peanut Butter
1/2 cup Butter, softened
1/2 cup Sugar
1/2 cup Brown Sugar
1 Egg
3 tbsp Milk
1 tsp Vanilla Extract
1 1/4 cup Flour
1/4 tsp Salt
Preheat oven to 375 degrees. In a large bowl, cream peanut butter, butter, and sugars until well blended. Beat in egg, milk, and vanilla.
Combine flour, baking powder and salt. Stir into peanut butter mixture.
Roll tablespoons of dough into balls and place 2” apart on baking sheet.
Dip a fork in sugar and press down on balls. Bake 8-10 minutes.

Pumpkin Bread
2 cups Flour
2 tsp Pumpkin Pie Spice
2 tsp Baking Powder
1 tsp Salt
1/2 tsp Baking Soda
1 15-oz can Libby’s Pumpkin
1/2 cup Sugar
1/2 cup Brown Sugar
1/2 cup Non-Fat Evaporated Milk
1 Egg
1 Egg White
1 tbsp Unsweetened Applesauce
Heat oven to 350 degrees. Combine flour, pumpkin pie spice, baking powder, salt, and baking soda.
Mix pumpkin, sugars, milk, eggs, and applesauce. Add in flour mixture.
Pour into a greased loaf pan and bake 60-65 minutes. Cool 10 minutes before serving.


2 thoughts on “Recipes

  1. You have some truly delicious recipes listed here! There is a secret ingredient I would recommend adding to virtually any cookie recipe where a chewy, soft consistency is desired: instant vanilla pudding. Although it may sound crazy, I have used it hundreds of times with wonderful results each time. Sorry if this seems like a somewhat random comment. Your blog was a fantastic read in general!

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