Mexican Rollup

Ingredients
• nonstick cooking spray
• 1 (1.25-pound) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
• 5 (7 to 8-inch) whole wheat flour tortillas
• 5 tablespoons fat-free sour cream
• 2 cups shredded romaine lettuce
• 2 cups seeded, chopped tomato
• 1 cup salsa

1. From The Biggest Loser Cookbook

Directions
1. Place a nonstick skillet on medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with oil spray. Crumble the turkey into the pan. Cook, breaking into chunks with a wooden spoon 3 to 5 minutes or until lightly browned and no longer pink. Transfer to a plate. Cover to keep warm. Return the pan to medium heat. Place tortillas, one at a time, in the pan. Cook 30 seconds per side or until warm. Transfer to serving plate. Starting at one side of each tortilla, spread 1 tablespoon sour cream evenly over two-thirds of tortilla. Divide cooked turkey on top of sour cream. Top each tortilla with equal amounts of lettuce, tomato, and salsa. Sarting at filled side, roll up each tortilla. Serve immediately.
2. 
   
3. This recipe is Biggest Loser approved
4. 
   
5. Makes 5 servings
6. 
   
7. Per serving:

5 spice turkey noodle bowl

Ingredients
• 2 teaspoons extra virgin olive oil
• 1 (20-ounce) package JENNIE-O TURKEY STORE® extra lean ground turkey breast
• 2 teaspoons Chinese Five Spice Powder, divided
• 8 ounces fresh button or shitake mushrooms, thinly sliced
• 1 teaspoon fresh minced garlic
• 1 (32-ounce) package reduced sodium and fat free chicken broth
• 2 tablespoons sweet chili sauce
• 8 ounces whole wheat Udon noodles or whole wheat spaghetti
• 1/2 cup thinly sliced fresh green onions

Directions
1. From the Jennie-O Turkey Store kitchens -
2. In a large saucepan, heat 1 teaspoon oil over medium-high heat. Add ground turkey and cook and break apart until lightly browned and cooked through,about 8 minutes. Stir 1 teaspoon of the Chinese Five Spice Powder into the turkey. Remove turkey from the pan and set aside. In the same saucepan, in the remaining oil, cook the mushrooms until softened and the liquid has evaporated. Add fresh garlic and remaining Chinese Five Spice Powder. Cook and stir for 1-2 minutes or until garlic is softened and the spices are fragrant. Add chicken broth, cooked turkey and sweet chili sauce to the saucepan. Cook over medium heat until warmed through, about 10 minutes.
3. 
   
4. Meanwhile, prepare noodles as package directs, omitting any salt and oil. To serve, place 3/4 cup of noodles into each of 6 bowls. Ladle 1 cup of soup into each bowl and sprinkle with green onions to garnish. Serves 6.
5. This recipe is Biggest Loser approved

Pork Stir-fry with garlic broccoli

Makes 4 servings

3 cups broccoli, cut into 1” pieces
3/4 cup fat-free reduced-sodium chicken broth
½ cup chopped scallions
2 tablespoons chopped garlic
2 tablespoons peeled chopped fresh ginger
2 teaspoon olive oil
1 cup chopped yellow onion
1 red bell pepper (halved, seeded and diced)
1 lb boneless pork tenderloin (cut into ½” x 2” strips)
1 tablespoon low-sodium soy sauce
1 tablespoon sesame seeds

Steam broccoli for about 2 minutes, till bright green but still firm. Rinse with cold water to stop cooking. Drain and set aside.

In a food processor, pulse the following until minced: ¼ cup chicken broth, scallions, garlic and ginger. Set aside.

Heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat. Add onion and pepper. Sauté 5 minutes or until just tender. Transfer to bowl and cover with towel to retain heat.

Add 1 teaspoon olive oil to pan over medium-high heat. Add scallion mixture and sauté about 1 minute, stirring. Add pork strips and soy sauce, and sauté 4 minutes or until pork is nearly cooked.

Add remaining ½ cup chicken broth and bring to a boil. Add broccoli to skillet and stir until broccoli is cooked through, about 3 minutes. Add onion and pepper back to pan.

Garnish with sesame seeds

Black Bean Burritos

Makes 8 servings

1 tablespoon olive oil
1 ½ cups chopped yellow onion
1 green bell pepper, finely chopped
1 cup Muir Glen canned fire-roasted chopped tomatoes or 1 cup tomato sauce
1 tablespoon chopped garlic
1 bay leaf
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon chopped fresh oregano or ½ teaspoon dried
1 teaspoon salt and additional to taste
1 cup fat-free, low-sodium chicken or vegetable broth
3 cups cooked black beans or 2 (15-ounce) cans black beans, rinsed and drained
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh cilantro
Ground black pepper to taste
1 teaspoon red chile flakes (optional)
8 La Tortilla Factory whole grain tortillas (7" diameter)
1 cup shredded low- or reduced-fat Cheddar cheese
1 cup tomato salsa
2 tablespoons chopped scallions

Add the olive oil to a 3-quart saucepan over medium heat.

Add the onion and bell pepper and cook for about 5 minutes, or until the vegetables are soft.

Add the tomatoes, garlic, bay leaf, chili powder, cumin, oregano, and 1 teaspoon salt, and simmer for about 3 minutes. Carefully add the broth and beans.

Bring to a boil, reduce the heat to low, and simmer for about 10 minutes, stirring regularly, until the mixture is thickened and most of the broth has evaporated.

Remove from the heat and discard the bay leaf.

Stir in the vinegar and cilantro. Season to taste with salt, black pepper, and chile flakes, if desired. Keep the bean mixture warm.

Transfer the tortillas one at a time to a nonstick skillet over low heat and heat them for several seconds on each side to soften and warm them. Transfer them to your work surface.

Sprinkle each warm tortilla with 2 tablespoons of the cheese. Top with ½ cup hot bean filling in the center of each tortilla.

Fold 2 sides of the tortilla in over the bean filling, then roll up the burrito from an unfolded edge.

Place 1 burrito, seam side down, on each of 8 plates. Top with salsa and scallions.

Alternatively, you can assemble fewer burritos and refrigerate extra bean mixture for assembly later.

The beans are also great for breakfast, served with scrambled eggs and salsa.

veggie lasagna

serves 8

Ingredients
2 large zucchini (about 1 pound), ends trimmed, thinly sliced lengthwise
3 links (about 4 ounces each) lean turkey Italian sausage
1 red bell pepper or roasted red bell pepper, diced
1 cup diced yellow onion
1 teaspoon minced garlic
1 cup low-fat marinara sauce
2 egg whites
1 (15-ounce) container fat free ricotta cheese
2 teaspoons Italian herb seasoning
1/2 teaspoon ground black pepper
2/3 cup shredded low-fat mozzarella cheese
1/4 cup grated Parmesan cheese

Instructions
Preheat the oven to 325 degrees Fahrenheit. Lightly coat an 8" x 8" baking pan with olive oil cooking spray. Set aside.

Lightly spray a baking sheet with olive oil cooking spray. Arrange the zucchini slices in a single layer on the baking sheet. Spray them lightly with olive oil cooking spray. Broil (or grill) the zucchini for about 8 minutes, or until tender and very lightly browned. Set aside to cool.

To prepare the meat sauce, cook the sausage in a nonstick skillet over medium-high heat for about 3 minutes, stirring occasionally with a wooden spoon to break up any clumps. Add the bell pepper, onion, and garlic, and cook for about 4 minutes longer, until the meat is no longer pink. The juices should be cooked dry. Stir in the marinara sauce and bring to a boil. Reduce the heat and simmer for about 5 minutes, stirring frequently. The sauce will be very thick.

Meanwhile, in a mixing bowl, combine the egg whites, ricotta, Italian seasoning, and black pepper until well combined.

To assemble the lasagna, spread half of the meat sauce in the bottom of the prepared baking pan. Layer on half of the zucchini slices, followed by half of the ricotta mixture and half of the mozzarella cheese. Repeat with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Sprinkle with Parmesan cheese. Bake for about 40 minutes, or until bubbly and lightly browned. Let stand for 5 minutes before serving.

http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html

zucchini pasta

2 pounds zucchini (or a combination of yellow and green zucchini)

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground pepper

3/4 cup fresh tomato sauce (optional)

1/4 cup freshly grated Parmesan, for serving (more to taste)

1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.

Yield: Serves four

Advance preparation: This dish is best served right away. But you can enjoy leftovers, which I like to eat cold, doused with lemon juice and a drop of olive oil.

beef and winter veggie stew

Ingredients

• 1 lb Angus beef stew meat,cut into 1/2-inch pieces
• 1 tbsp canola oil
• 1/2 cup chopped onion
• 1 tsp paprika
• 2 cloves minced garlic
• 2 med parsnips,peeled,chopped
• 1 med carrot,peeled,chopped
• 1-1/2 cups winter squash,peeled,chopped
• 1 lg sweet potato,peeled,chopped
• 1 8-3/4 oz can whole kernel corn,undrained
• 4 tsp beef bouillon granules
• 1/4 tsp cayenne pepper
• 3 cups water
• 2 cups fresh washed spinach,torn into pieces

Cooking Instructions

In lg skillet,brown 1/2 of the meat in oil. Remove,set aside. Brown remaining meat w/ onion,paprika and minced garlic. In a 4-quart slow cooker, place parsnips,carrots,squash,sweet potato and undrained corn. Add all the meat and onion mix to cooker. Sprinkle w/ bouillon granules and cayenne pepper. Pour water over all. Cover,cook on low setting for 10-11 hrs or on high setting for 5-5-1/2 hrs. Just before serving,add spinach,stir until slightly wilted.

ham and lentils

from aol.com recipes

Ingredients

• 1 cup brown lentils,rinsed,drained
• 1 cup chopped celery
• 1 cup sliced carrots
• 1/2 cup chopped onion
• 4 cups water
• 1-1/2 tsp chicken bouillon granules
• 1/2 tsp lemon peel
• 1/4 tsp cayenne pepper
• 2 cloves minced garlic
• 1 cup reduced-fat lean ham,chopped
• 2 cups fresh spinach

Cooking Instructions

In 4-quart slow cooker,combine lentils,celery,carrots and onion. Stir in water,bouillon granules,lemon peel,cayenne pepper and garlic. Cover,cook on low for 7-8 hrs or on high for 3-1/2-4 hrs.the last 10 min turn to high heat setting,(if using low heat setting,) Add ham,cover,cook for 10 min,stir in spinach and serve.

Devilishly Delicious Chocolate Cupcakes and chocolate buttercream frosting

http://www.verybestbaking.com/products/chocolatier/recipes/detail.aspx?ID=139823

Ingredients:

• 4 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar, broken into small pieces
• 1 cup all-purpose flour
• 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup water
• 1 cup packed light brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 4 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar, broken into small pieces
• 1/2 cup (1 stick) butter, softened
• 1/4 teaspoon vanilla extract
• 1 1/3 cups powdered sugar

Directions:
FOR CUPCAKES:
PREHEAT oven to 350º F. Paper-line 14 muffin cups.

MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, cocoa, baking soda and salt in small bowl. Combine buttermilk and water in small glass measure. Beat brown sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with buttermilk mixture. Spoon into prepared muffin cups, filling 3/4 full.

BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely. Frost with Bittersweet Chocolate Buttercream Frosting.

FOR BITTERSWEET CHOCOLATE BUTTERCREAM FROSTING:
MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

BEAT butter and vanilla extract in medium mixer bowl until light and fluffy. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. If icing is too thick, add milk, 1 teaspoon at at a time, to desired consistency. Makes 1 1/2 cups.

Chicken and Cheese Chimichangas

Chicken and Cheese Chimichangas
- Powered by Rhodes from LDS Living Magazie

Your favorite Mexican taste treats have just come home to you and are so easy when you start with convenient frozen dough.

Prep Time: 30 minutes (not including thaw time)
Skill Level: Intermediate
Servings: 12

• 12 Rhodes Texas™ rolls, thawed and risen
  
• 1/4 cup chopped onion
  
• 1 clove garlic, minced
  
• 1 tablespoon vegetable oil
  
• 1-1/2 cups shredded, cooked chicken
  
• 1 cup grated cheddar cheese
  
• salsa
  
• vegetable oil for frying
  
• salsa, sour cream and grated cheese, if desired

Sauté onion and garlic in oil. Add chicken and cook over low heat until heated thoroughly. Remove from heat and add cheese. Flatten each roll to a 5-inch square. Spread each square with 2 teaspoons salsa. Spoon 1/4 cup chicken mixture onto half of each square. Fold over the other half and pinch the edges to seal. Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan and heat to medium high setting or 375°F. Fry each chimichanga approximately 3 minutes on each side. Serve with salsa, sour cream and grated cheese, if desired.

Variation: Instead of frying, these can be baked at 350°F 20 minutes

Peant Butter Cup cake

from Kevinandamanda.com

Awhile back, I got a comment on my best chocolate cake (ever!) recipe- someone had added PEANUT BUTTER to the buttercream frosting!! :) I *had* to try it. I knew he’d love it. A chocolate cake with peanut butter frosting?? It’s kind of like an inverted peanut butter cup! :) What more could a chocolate and peanut butter lover wish for??

I used my best chocolate cake (ever!) recipe- but instead of the two cups of chocolate chips at the end, I used 2 cups of chopped, miniature peanut butter cups. It took almost an entire bag. I tried taking the easy way out and using a food processor, and then my Pampered Chef food chopper (you know… it’s like the Slap Chop! ;)) to chop up the peanut butter cups, but in the end, it was easier to just do it with my trusty old knife and cutting board. Actually the hardest part was unwrapping all of those babies. :p

The best chocolate cake recipe ever:

Ingredients:

1 box devil’s food cake mix
1 small box Jello instant chocolate pudding mix (not the sugar or fat free kind!)
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp pure vanilla extract
2 cups mini semisweet chocolate chips

All you do is dump everything except the chocolate chips into a very large bowl– A 4 qt bowl is good, but one of those 8 cup mixing bowls is too small! — then mix well with a beater. The batter will be thick!

Then take your 2 cups of chocolate chips and stir them in.

Now, pour your batter into your cake pan of choice. Okay, it doesn’t really pour. It’s very thick. “Scoop” your batter into your cake pan of choice.

I like to bake my cakes in two, 9-inch pie pans. But you could really use this batter to make any kind of cake- sheet cake, cupcakes, bundt cake, etc. It tells you the cooking times for specific cakes on the back of the cake mix box. I use that as a guide. Usually I need to add about 10 mins to whatever they say. I usually end up baking my two, 9-inch pie pans for 45 mins. You definitely don’t want to overbake or it won’t be moist! :) Do the toothpick check, but remember, you may get some of the chocolate from the melted chips on your toothpick so don’t let that fool you. ;)

At first I thought the peanut butter buttercream frosting might be a little rich for me- but let me tell you right now that was THE best frosting I have ever had the pleasure of tasting in my *entire* life. So smooth. So light. Just a hint of peanut butter.

I think I may even like it better than the original vanilla buttercream!! :O Is that legal?? To make it, all I did was make my regular vanilla buttercream frosting and mixed in a 1/2 cup of smooth peanut butter at the end.

Vanilla butter cream frosting recipe:

Ingredients:

1 cup shortening (crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar slowly and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

After your cake has cooled completely it’s time to frost it! Don’t forget to put a nice helping of icing between the layers! :)==

In the end, I ended up using 2 *entire* bags of mini peanut butter cups. Almost a full bag for the inside and the rest for the outside. That’s over 100 peanut butter cups in a single cake. Excessive? Extravagant? Over the top? Yes. Divinely delicious? Yes. :D

Skinny People's Berry Gelato

recipezaar.com

Your review has been submitted for approval and will appear shortly.

By: tunasushi
Oct 17, 2005

All the flavour and richness without the fat. I normally double the recipe and it always goes so quickly!

SERVES 4 (change servings and units)

Change to: Servings US Metric

• 1
• 2
• 3
• 4
• 5

clear stars

Write a Review! (optional)

Ingredients

Cream Base

• 1/2 cup sugar
• 3 slices lemon peel, each 1/2 by 3 inches
• 2 tablespoons cornstarch
• 2 cups 2% low-fat milk or whole milk

Berry Puree

For Strawberry

• 3 1/2 cups strawberries
• 1 tablespoon lemon juice

For Blueberry

• 3 cups blueberries
• 2 tablespoons lemon juice

For Raspberry or Blackberry or Boysenberry

• 3 cups berries
• 1 tablespoon lemon juice

Directions

1. In a 2- to 3-quart pan, combine sugar and lemon peel. With a wooden spoon, press peel against sugar to release oils.
2. Mix in cornstarch. Stir in milk. Stir over medium heat (with a whisk to remove any lumps) until sauce boils, about 5 minutes.
3. When it boils, continue to stir 1 minute. Remove from heat. Lift out lemon peel; discard.
4. Meanwhile, puree berry of your choice and stir in lemon juice.
5. Stir berry puree and vanilla into hot pudding until smoothly blended. Cool, cover, and chill until cold, at least 1 1/2 hours or up until next day.
6. Process in Ice cream maker.

Lemon gelato

Lemon Gelato

The Chef
Meredith Kurtzman of Otto

Servings
Yields about 1 quart

Ingredients
4 cups milk
Zest from 8 lemons, preferably organic
1⁄2 vanilla bean
1and 1⁄2 cups sugar
10 egg yolks
Pinch salt

Cooking Instructions
Heat the milk in a saucepan to a simmer. Put the lemon zest and vanilla bean in a bowl, and add the hot milk. When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator. Strain the milk into a saucepan, add half the sugar, and bring to a simmer. Whisk the egg yolks with the remaining sugar until combined. Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking, to heat the yolks without cooking them. When all the milk has been added, cook the sauce over medium heat, stirring continuously, for about 4 to 5 minutes or until the sauce is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon. (Don’t overcook the eggs; doing so will change the flavor of the gelato.) Stir in a pinch of salt, and strain into a heatproof bowl set over ice. Cover, and refrigerate for at least 6 hours or overnight. Transfer to an ice-cream machine, and process according to directions. Transfer ice cream to a container, and return to the freezer for about 2 hours. Serve in chilled glasses.

GELATO DI FRAGOLE

1 pt. ripe strawberries
1 c. very hot water
3/4 c. sugar
2 tbsp. lemon juice
1 tbsp. orange juice

Wash and hull strawberries. Puree strawberries in blender. Heat water until very hot. Remove from heat and add sugar, stirring until dissolved. Set aside to cool.

Combine strawberry puree with cooled sugar syrup, lemon juice, and orange juice. Freeze until firm.

from cooks.com

Grilled Pork Tenderloin

From Good Eats

Ingredients

• 1 whole pork tenderloin, approximately 1 pound
• 1 lime, zest finely grated
• 1/2 cup freshly squeezed lime juice
• 1/4 cup honey
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon garlic powder
• 1 chipotle chile pepper in adobo sauce
• 1 teaspoon vegetable oil
• 1 tablespoon chopped fresh cilantro leaves

Directions

Trim the pork tenderloin of any excess fat and silver skin.

Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.

Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.

Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

Homemade marshmallows

Homemade Marshmallows

from http://www.visionsofsugarplum.com/2008/09/homemade-marshmallows.html

Ingredients:
Butter, for greasing & confectioners' sugar, for coating
2 tablespoons gelatin
1/2 cup cold water
2 cups granulated sugar
3/4 cup boiling water
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract

Directions:
Butter an 8x8-inch square baking dish. Line with waxed paper, then butter waxed paper, and lightly coat with confectioners' sugar.

Disolve gelatin in cold water, in the bowl of a stand mixer, using whisk attachment.

In a large saucepan, over medium high heat, whisk together granulated sugar, boiling water and salt; bring to a boil, whisking frequently. Stop whisking, and cook for 15-20 minutes, or until a thermometer reads 236 degrees F.

Pour syrup slowly over gelatin. Add vanilla extract, and beat on medium speed, for 20 minutes, or until thick and cool.

Butter a spatula, and scrape marshmallow cream into prepared dish; smooth the surface. Freeze overnight, then remove waxed paper from dish, lifting out marshmallow. Peel waxed paper off, then cut into squares, on a cutting board, using a buttered-sharp knife. Lightly dust marshmallows with additional confectioners' sugar.

Makes 36 mallows (This depends on how big you cut them)

-peppermint

Spinach and Red Pepper Pesto Pasta Salad

from rachaelray.com

Ingredients

• 1 pound penne pasta
• 1 10 ounce package spinach, defrosted or 1 pound fresh baby spinach
• 2 fat jarred roasted red sweet peppers
• 1 clove garlic, or 1/2 medium onion, chopped (if raw garlic is too much for you)
• 3/4 cup EVOO (extra-virgin olive oil)
• Juice of 1/2 lemon
• Salt and pepper to taste
• 3/4 cup grated Parmesan, Pecorino Romano or Parmigiano Reggiano cheese, more to pass around the table.

Preparation

Cook pasta until al dente. Drain and set aside.

Meanwhile, take spinach and place in blender or food processor. Add red peppers and garlic and blend, slowly adding a steady stream of EVOO. This mixture should form a smooth puree, but if it gets stuck and you need more liquid, add more EVOO and a squeeze of lemon juice to loosen things up.

In a large bowl, toss penne with spinach sauce, salt and pepper to taste and grated cheese. Add more cheese if you like.

smore brownies

from rachaelray.com

• One box browie mix (I used Duncan HInes - be sure to get the 13x9 size - not 9x9)
• One cup chocolate chips
• One cup graham cracker crumbs - crackers roughly crushed by hand
• 12 whole marshmallows and 6 marshmallows cut into small pieces

Preparation

Preheat oven to 350°F.

Prepare brownie mix according to directions, replacing water with milk. Mix in chocolate chips, crushed graham crackers and cut up marshmallows.

Pour into greased 13 x 9 pan and place the twelve whole marshmallows on top. Bake for 25 minutes - or until moist crumbs stick to a toothpick inserted in the middle. These are best eaten when completely cooled, but if you want to dig in while still warm, cut with a knife dipped in hot water to get a clean cut. Store tightly wrapped in foil.

Adam Perry Lang's Universal Italian Dressing Mari

Ingredients

• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 1 tablespoon dried oregano
• 2 teaspoons freshly ground black pepper
• 4 cloves garlic, finely chopped or grated
• 1/2 red bell pepper, grated (about 1/4 cup)
• 1/2 small Spanish or sweet onion, grated (about 1/4 cup)
• 1/2 teaspoon hot pepper, such as jalapeño, grated
• Zest and juice of 1 lemon
• 3/4 cup white wine vinegar
• 1 cup extra virgin olive oil
• 1 cup canola oil

Bobby Flay’s Chimichurri

from rachaelray.com

• 2 cups packed fresh parsley leaves
• 2 tablespoons fresh oregano leaves
• 4 cloves garlic
• 1 teaspoon smoked Spanish paprika
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper

tastes great on grilled chicken or steak

BLT Bruschetta

from racaelray.com

1/2 package bacon, chopped
1 loaf crusty Italian bread
3 ripe avocados
Juice of 1 lemon, divided
Salt and freshly ground pepper
1 large clove garlic, mashed into paste
2 pints heirloom tomatoes, chopped
4 sprigs tarragon, chopped
1 1/2 cups fresh basil, chopped
3 tablespoons extra virgin olive oil (EVOO)

Preparation

Pre-heat a grill or the broiler.

Pre-heat a large skillet over medium-low heat. Add the bacon and cook until crispy. Drain on a paper towel-lined plate and reserve.

Slice the bread into slices about one inch thick. Char them on both sides on the grill or under the broiler. Remove and reserve.

In a medium size mixing bowl, mash up the avocados with the juice of half a lemon, salt, pepper and mashed garlic, then spread some avocado mash onto each piece of sliced charred bread.

In another mixing bowl, mix up the chopped tomatoes with the tarragon, basil, salt, pepper, reserved bacon, the juice of the remaining half lemon and some EVOO. Top each of the avocado smeared bread slices with some of the tomato, bacon and herb mixture.

Lemon Cake

from marthastewart.com

http://www.marthastewart.com/recipe/1-2-3-4-lemon-cake?backto=true

Ingredients

Makes 1 eight-inch-round layer cake

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 3 cups sifted all-purpose flour, plus more for pans
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 4 large eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1 1/2 teaspoons pure vanilla extract
• Grated zest of 2 lemons
• 3 cups Lemon Curd
• Sweetened Whipped Cream
• 12 ounces assorted fresh berries
• Confectioners' sugar, for dusting

Directions

1. Heat oven to 350 degrees.arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
2. In a large bowl, sift together flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
4. On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
5. Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.
6. Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within 1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled cake to the refrigerator.
7. Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners’ sugar through a fine sieve.

Lemon Curd

Ingredients

Makes 1 1/2 cups

* 3 large egg yolks, strained
* Zest of 1/2 lemon
* 1/4 cup lemon juice
* 6 tablespoons sugar
* 4 tablespoons unsalted butter, cold, cut into pieces

Directions

1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
2. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.

Sweetened Whipped Cream

Ingredients

Makes 1 1/3 cups

* 2/3 cup heavy cream
* 1/2 teaspoon pure vanilla extract
* 2 tablespoons confectioners' sugar

Directions

1. Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. Use immediately.

Homemade Thin Mints

Homemade Thin Mints
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

Homemade Do-Si-Dos

Homemade Do-si-dos a.k.a. Peanut Butter Sandwich Cookies
Cookies
2 1/4 cups all purpose flour
2 tbsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups quick-cooking oats (not instant or regular)

Filling
1 1/2 cups creamy peanut butter, room temperature
1/2 cup butter, room temperature
1/4 cup confectioners’ sugar

Preheat oven to 350F.
Start with the cookies. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and peanut butter. Beat in the sugars until fluffy, then add in the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in vanilla extract.
Working at a low speed, mix in the flour, followed by the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).
On a parchment-lined baking sheet, drop teaspoonfuls of batter (roughly 3/4-in. sized balls), leaving about 2 inches between each to allow for spread.
Bake for about 10 minutes, until cookies are a light golden brown. Cool on baking sheet for 5 minutes, making small holes in 1/2 of the cookies (for the tops of the sandwiches) before they set up. Transfer to a wire rack to cool completely.

Once cookies have cooled, make the filling.
In a large bowl, cream together smooth peanut butter, butter and confectioners’ sugar until very smooth. Spread 2-3 tsp onto half of the finished cookies and sandwich with the remaining halves. If you chose to make yours with GS-lookalike holes in some of the cookies, use these as the tops of the sandwiches.
Store in an airtight container.

Makes about 48 sandwich cookies.

Homemade Tagalongs

Homemade Tagalongs (a.k.a. Peanut Butter Patties)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Filling
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar*
generous pinch salt
1/2 tsp vanilla extract
about 8-oz semisweet chocolate

In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.

Makes about 3-dozen

Oh yummy delicious Samoas!

Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

How to make them cookies:

Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Grilled Chicken with Warm Mango Salsa

from the biggest loser

Serves 4
231 calories per serving

PAM spray
4 large boneless skinless chicken thighs, about 1-1/2 pounds
Nu-Salt and fresh ground pepper to taste
1 medium red onion, small dice
1 small jalapeno, chopped fine
1 medium tomato, small dice
1 large mango, small dice
juice and zest of 2 limes
2/3 cup chopped fresh cilantro

DIRECTIONS

1. Preheat grill or grill pan over high heat. Spray chicken thighs lightly with PAM and season with Nu-Salt and pepper. Grill about 4 minutes per side, or until just cooked through.

2. Meanwhile, heat a large nonstick pan over med-high heat. Spray with PAM and add onions. Season onions with Nu-Salt and pepper and cook until almost tender.

3. Add jalapeno, tomato and mango to the pan. Cook, tossing often, until just heated through.

4. Add lime juice and zest and cilantro and adjust seasonings, if necessary.

5. Slice chicken and serve with warm salsa. Although no actual salt is called for in this recipe, please add it as you see fit.

Ground Turkey Corn Tacos with Fresh Salsa and Beans

From thebiggestloser.com

Serves 4 two tacos each

Pam Olive Oil Spray
1-1/4 pound organic ground white turkey meat
Salt (sparingly) and freshly ground pepper to taste
1 x 15-ounce can organic black beans, no salt added
9 ounce tub Scotty's Low Sodium Fresh Salsa Verde
Cholula Hot Sauce to taste
1/2 bunch scallions, chopped
2 medium heirloom tomatoes, dice
1/2 white onion, diced
1/2 jalapeno, chopped finely
2/3 cup chopped fresh cilantro
Juice of 2 limes
8 corn tortillas. (used six-inch tortillas)
1/2 cup Fage Greek Yogurt 0% or 2% (used fat free)
1-1/2 cups shredded romaine lettuce
1 avocado, sliced

DIRECTIONS

1. Heat a large saute pan over med-high heat. Spray with Pam and add ground turkey to the pan. Season lightly with salt and pepper and cook stirring to break up meat. When turkey is golden brown and cooked through, add black beans and salsa and continue to cook until hot throughout. Season to taste with Cholula Hot Sauce and stir in scallions.

2. Meanwhile, combine diced tomatoes, onion, jalapeno, cilantro and lime juice. Season to taste with salt and pepper.

3. Over an open flame, char tortillas, flipping once, until each side it slightly blackened. Keep warm.

4. Serve tortillas with turkey mixture, fresh salsa, yogurt, lettuce and sliced avocado.

Nutrient Analysis – per taco
Calories: 240
Fat Calories: 6
Total Fat: 6g
Sat Fat: 1g
Chol: 30mg
Sodium: 65mg
Total Carb: 26g
Fiber: 6g
Sugars: 2g
Protein: 24g
Vitamin A: 25% IUs
Vitamin C: 30%
Calcium: 8%
Iron: 8%

Charred Beef Burgers with Baba Ghanoush and Sweet Potato French Fries

Serves 4

Pam Olive Oil Spray
3 large sweet potatoes, cut into fries about 1/3 inch thick
3 tablespoons fresh thyme leaves
Paprika
Cayenne
Salt (sparingly) and freshly ground pepper to taste
1 medium eggplant
4 Ezekiel Sprouted Hamburger Buns
1-1/2 pounds organic EXTRA lean ground beef, formed into 4 patties
1/4 cup Fage Greek Yogurt, 0% or 2% FAT FREE
1/4 cup Wholemato Spicy Organic Agave Ketchup
1-1/2 teaspoons dijon mustard
1 365 Organic Reduced Sodium Kosher Dill Pickle, chopped
4 slices heirloom tomatoes
4 slices white or red onion
4 leaves romaine lettuce, broken in half

DIRECTIONS

1. Preheat oven to 450 degrees. Line a baking sheet with foil and spray with Pam. Spread cut sweet potatoes out on tray and spray with Pam. Sprinkle with thyme, salt and pepper, paprika and cayenne. Bake until golden and tender, about 35-45 minutes.

2. Meanwhile, char eggplant over an open flame, rotating often to cook evenly, about 25 minutes. Skin should be completely black and flesh should be cooked through; place in a bowl and cover tightly with plastic to steam off skin. After about 5-10 minutes, remove charred skin leaving behind the flesh. Chop eggplant, mix with 1/2 of the yogurt and season with salt and pepper.

3. Preheat a grill over high heat. Split buns in half and spray split surface lightly with pam. Season burger patties lightly with salt and pepper. Add buns and burgers to grill. Allow buns to char slightly and remove. Cook burgers about 3 minutes per side for rare.

4. Meanwhile, in a small bowl, combine remaining yogurt with ketchup, mustard and chopped pickles. To serve spread bottom bun with some of the eggplant mixture. Place burger on top and spoon 1/4 of ketchup mixture on top of beef. Top with tomatoes, onion and lettuce and bun top. Repeat with remaining burgers and serve with sweet potato french fries.

Nutrient Analysis – per serving
Calories: 270
Total Fat: 5g
Sat Fat: 1.5g
Chol: 60mg
Sodium: 340mg
Total Carb: 30g
Fiber: 8g
Sugars: 12g
Protein: 27g
Vitamin A: 360% IUs
Vitamin C: 45%
Calcium: 8%
Iron: 20%

Biggest Loser whole wheat pizza

Serves 8

1 teaspoon molasses
1-1/2 cups warm water (about 110 degrees Farenheit)
1 tablespoon active dry yeast
2 teaspoons extra virgin olive oil
1 teaspoon salt
3-1/2 cups whole wheat flour plus extra for rolling/kneading
2 cups Veggie Marinara Sauce
1/2 cup chopped fresh basil
4 oz. reduced fat mozzarella
1/4 cup grated Parmigiano-Reggiano

DIRECTIONS

1. In a large bowl, dissolve molasses in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour until dough starts to come together. Tip dough out onto a surface floured with the additional whole wheat flour, if necessary, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 5 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 4 pieces. Form each into a tight ball. Let rise for about 45 minutes, until doubled.

4. Preheat the oven to 550 degrees F (220 degrees C) with pizza stone in oven. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a pizza peel with cornmeal. Dock dough with a fork. Slide dough onto pizza stone in the oven and bake for 2-3 minutes. Remove from oven and spread about 1/2 cup sauce on baked dough leaving a 1/2-1 inch border. Sprinkle sauce with basil. Mix cheeses together and sprinkle 1/4 of the mixture over the sauce. Slide pizza back onto the pizza stone in the oven and bake 4-5 more minutes, or until cheese is golden brown and bubbling and crust is brown and crispy. Repeat with remaining dough to 3 times to make 4 pizzas total. Allow to cool for about 2 minutes, cut into wedges with a pizza wheel and serve.

Nutrient Analysis – per serving
Calories: 320
Fat Calories: 60
Total Fat: 7g
Sat Fat: 2g (10% of calories which is BL limit for Sat Fat calories)
Chol: 5mg
Sodium: 610mg
Total Carb: 53g
Fiber: 8g
Sugars: 2g
Protein: 15g

Biggest Loser "fried" Chicken

Serves 8

2 pounds chicken tenders
1 quart lowfat buttermilk
2 cups whole wheat breadcrumbs
1 cup cornstarch
2 teaspoons paprika
1 Tablespoon + 1 teaspoon organic seasoning Salt
1 tablespoon ground black pepper
Large pinch cayenne pepper
4 egg whites, beaten to very soft peaks
Pam cooking spray or olive oil

DIRECTIONS

1. Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight.

2. Drain and blot with paper towels to remove excess buttermilk.

3. Meanwhile, preheat oven to 325 degrees Farenheit.

4. Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool.

5. Increase oven heat to 450 degrees Farenheit.

6. Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish - mix well.

7. Dredge drained and blotted chicken tenders in seasoned starch.

8. Next, coat dredged tenders thoroughly with beaten egg whites.

9. Last, dip tenders in toasted panko to fully coat.

10. Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired.

11. Bake for about 12 - 15 minutes or until outside is crispy and chicken is just cooked through and juicy.

For Eight Servings
Nutrient Analysis – per serving
Calories: 270
Fat calories: 40
Total Fat: 4g
Sat Fat: 1g
Chol: 65mg
Sodium: 210mg
Total Carb: 27g
Fiber: 2g
Sugars: 4g
Protein: 28g

Rocco's Chicken Ceaser Salad

from the Biggest Loser

291 Calories/Serving

Yield: Serves 4

Ingredients

• Pam spray
• 4 large garlic cloves, 3 of them chopped
• 4 slices Ezekiel Bread
• 4 boneless skinless chicken breasts, about 1-1/3 pounds
• Nu-Salt and freshly ground pepper to taste
• 1 cup fat-free sour cream
• 1 tablespoon Dijon mustard
• juice and zest of 2 lemons
• 2 tablespoons grated pecorino-romano
• 1 large head romaine, cleaned and cut into bite-size pieces

Instructions

1. Preheat oven to 350
2. Place bread on a baking sheet and bake until golden brown and very crisp, about 8 minutes
3. Lightly bruise 1 whole garlic clove and rub it over the surface of each piece of bread
4. Cut bread into 1-inch cubes and set aside
5. Meanwhile, preheat a grill or grill pan over high heat
6. Season chicken breasts with Nu-Salt and pepper and spray lightly with Pam
7. Grill about 4 minutes per side, or until charred on the outside and just cooked through
8. Remove from grill and keep warm, Slice
9. Meanwhile, together the 3 chopped garlic cloves with the fat-free sour cream, Dijon mustard, lemon juice and zest and pecorino
10. Season with freshly ground black pepper and Nu-Salt
11. To serve, toss together the romaine with the sliced chicken, dressing and croutons
12. Adjust seasoning, if necessary
13. Although no actual salt is called for in this recipe, please add it as you see fit

Spinach Dill Pie

From Marthastewart.com

Ingredients

Serves 6 to 8

* 10 ounces spinach, well washed, tough stems removed
* 1 tablespoon unsalted butter
* 1 onion, diced into 1/4-inch pieces
* 2 cloves garlic, minced
* 1 cup low-fat ricotta cheese
* 2 large whole eggs
* 2 large egg whites
* 2 tablespoons finely chopped fresh flat-leaf parsley
* 1/4 cup chopped fresh dill
* 1 cup grated Parmesan cheese (about 2 ounces)
* 1/4 teaspoon cumin
* 1/2 teaspoon coarse salt
* 1/4 teaspoon freshly ground pepper
* 8 sheets phyllo dough, thawed
* Cooking spray

Directions

1. Preheat oven to 375 degrees. Roughly chop spinach leaves; set aside. Heat butter in a nonstick skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add spinach; cook until wilted and bright green, about 2 minutes. Transfer mixture to a colander to cool and drain. When mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool.
2. In a medium bowl, combine ricotta, eggs and egg whites, parsley, dill, Parmesan, cumin, salt, and pepper. Stir in cooled spinach mixture; set aside.
3. Dampen a large kitchen towel with water; squeeze dry. Unroll phyllo; place on work surface. Cover with plastic wrap and then the kitchen towel. Lightly coat a 9-inch Pyrex pie plate with cooking spray. Remove 1 sheet of phyllo, keeping remaining phyllo covered; place in prepared baking dish. Coat lightly with cooking spray. Repeat with 7 more sheets of phyllo, spraying between each layer. Trim edges with scissors, leaving a slight overhang.
4. Spoon filling into the dish, spreading it evenly. Bake until golden brown and filling is set, about 1 hour. Cool for at least 15 minutes before cutting into wedges.

Greek-Style Quinoa Burgers

From Marthastewart.com


Ingredients

Serves 4

* 1/2 cup rinsed quinoa
* 1 medium carrot, cut in large chunks
* 6 scallions, thinly sliced
* 15 ounces great northern beans, drained and rinsed
* 1/4 cup plain dried breadcrumbs
* 1 large egg, lightly beaten
* 1 tablespoon ground cumin
* Coarse salt
* Ground pepper
* 2 tablespoons olive oil
* 1/2 cup plain nonfat Greek yogurt
* 1 tablespoon fresh lemmon juice
* 4 pitas (each 6 inches)
* 1/2 English cucumber, thinly sliced diagonally

Directions

1. In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Lighter Eggplant Parmesan

from marthastewart.com

ingredients

Serves 4

* 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
* 1 tablespoon olive oil
* Coarse salt and ground pepper
* 1 cup fat-free (skim) milk
* 3 tablespoons all-purpose flour
* 2 garlic cloves, minced
* 1 cup homemade or best-quality store-bought marinara sauce
* 1/2 cup grated part-skim mozzarella
* 1/3 cup grated Parmesan

Directions

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
3. Spread cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

Healthy Mac and Cheese

From MarthaStewart.com

Ingredients

Serves 6

* 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
* 1 cup Homemade Chicken Stock
* 1 1/2 cups nonfat milk
* Pinch of freshly grated nutmeg
* Pinch of cayenne pepper
* 3/4 teaspoon coarse salt, plus more for water
* Freshly ground black pepper
* 1 pound elbow macaroni
* 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
* 1/2 cup part-skim ricotta cheese
* 4 tablespoons finely grated Parmesan cheese (1 ounce)
* 2 tablespoons fine breadcrumbs
* 1 teaspoon olive oil
* Olive-oil cooking spray

Directions

1. Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
2. Meanwhile, bring a large pot of water to a boil; add salt. Add noodles; cook until al dente, according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
3. Lightly coat a 9-inch-square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, the remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
4. Cover with aluminum foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Healthy Macaroni and Cheese

Healthy Macaroni and Cheese

* 1 16 oz. package whole grain or whole wheat macaroni, such as Barilla
* 1 Tbsp. olive oil
* 2 Tbsp. butter
* 1/2 cup chopped onion
* 1 red pepper, diced finely
* 1 orange pepper, diced finely
* 1 medium zucchini, diced finely
* 3 Tbsp. white whole wheat flour (such as King Arthur)
* 1 12 oz can nonfat evaporated milk
* 1 cup low-sodium vegetable broth
* 1 cup shredded low-fat cheddar cheese
* 1 cup shredded Monterey Jack cheese
* 1/2 cup chopped dry-roasted salted almonds
* 2 cups seasoned croutons
* salt and pepper to taste

Spray a 13 x 9 pan with nonstick cooking spray. Cook macaroni according to package directions. Drain. Transfer to a large bowl and set aside.

Heat olive oil and butter in a large skillet over medium high heat. Add onion, peppers and zucchini. Cook until vegetables are soft, about 8-10 minutes. Season with salt and pepper.

Sprinkle flour over vegetables and stir until well combined. Add evaporated milk and vegetable broth. Bring to a boil, then turn down heat and let the mixture simmer until thickened, about 5 minutes. Stir in cheeses until melted.

Pour vegetable cheese sauce over macaroni. Fold in until well combined. Transfer to prepared 13 x 9" pan.

Put almonds and croutons in a food processor fitted with metal blade. Process until mixture is fine crumbs. Sprinkle on top of macaroni and cheese. Bake at 350 for 10-15 minutes until heated through.

Mediterranean Chicken Salad

From allrecipes.com

INGREDIENTS

* 1 1/2 cups sun-dried tomato and oregano salad dressing
* 4 skinless, boneless chicken breast halves
* 2 red bell peppers, halved and seeded
* 1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces
* 1 cup black olives, drained
* 4 ounces feta cheese, crumbled
* 1/2 cup sun-dried tomato and oregano salad dressing

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note


DIRECTIONS

1. In a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. Cover tightly and marinate in the refrigerator for 20 minutes to an hour.
2. Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.
3. Remove chicken from marinade and place on grill. Cook chicken breasts for 6 to 8 minutes per side. Arrange peppers on grill, and baste with the reserved 1/2 cup dressing. (Don't use the leftover chicken marinade!) The peppers will need only a few minutes - be careful not to burn them!
4. Remove chicken and peppers from the grill and, when cool enough to handle, slice into strips. Arrange peppers and chicken on top of the salad and serve with the last 1/2 cup of dressing.