Thursday, December 10, 2009

Potato, Green Bean & Feta Salad

2 lbs small red potatoes, cut into 1 inch cubes
1 lb green beans, trimmed and cut into 1 inch pieces
1 c plain yogurt
1 Tbs chopped fresh dill
1/2 c crumbled feta cheese
1 red bell pepper diced
salt & pepper to taste

Place potatoes in gently boiling water & simmer until almost tender, about 10 mins. Add green beans and cook 3 mins more. Remove from heat and drain. Mix together yogurt and dill in a large bowl. Add potatoes and beans while still warm. Stir to coat with dressing. Add feta and red pepper and season with salt and pepper. Serve warm, or at room temperature

Dump Cake

1 (21 oz) can cherry pie filling
1 (15 oz) can crushed pineapple
1 package yellow cake mix
8 oz chopped walnuts
1/2 c. butter melted

In a 9x13 pan mix the cherry pie filling and crushed pineapple. Shake yellow cake mix on top and gently mix so as just to combined. Then sprinkle the walnuts, and drizzle with melted butter.

Bake at 350 for 35-40 minutes, until golden brown.

Baked Hoisin Chicken Buns


  • Cooking spray
  • 12 ounces skinless, boneless chicken thighs
  • 1/4 cup finely chopped green onions
  • 1 1/2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons rice vinegar
  • 9 frozen white roll dough pieces, thawed (such as Rich's)
  • 1 large egg, lightly beaten
  • 1 teaspoon sesame seeds, toasted


Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.

Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.

Preheat oven to 375°.

Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.

Nutritional Information

143 (26% from fat)

Chipotle Chicken Taco Salad


  • 1/3 cup chopped fresh cilantro
  • 2/3 cup light sour cream
  • 1 tablespoon minced chipotle chile, canned in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 teaspoons fresh lime juice
  • 1/4 teaspoon salt

  • SALAD:
  • 4 cups shredded romaine lettuce
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced peeled avocado
  • 1/3 cup thinly vertically sliced red onion
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained


To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Nutritional Information

249 (30% from fat)

Jalapeno Popper Spread (appetizer)

2 (8 oz) packages of cream cheese (at room temp)
1 cup mayo
1 (4 oz) can of green chilies (drained)
2 oz canned jalapeno peppers (drained)
1 cup grated Parmesan cheese

Stir together cream cheese & mayo in a large bowl until smooth. Stir in green chilies and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Microwave on high 3 minutes until hot. Serve with crackers, or tortilla chips.

Sunday, December 06, 2009

Waiki Waiki Meat Balls

Waiki Waiki Meat Balls

Meat Balls
  • 1 pound ground beef
  • 4 tbsp chopped onion
  • 1 tsp salt, pepper, and garlic salt
  • 1 small can evaporated milk (non-dairy worked fine)
  • 2/3 cup bread crumbs

Mix and form into balls. Brown in skillet with small amount of olive oil. Pour off extra grease and cover meatballs with the sauce (see below). Simmer covered for 15 minutes.

  • 1 large can pineapple chunks-drained, save juice
  • 1 green pepper, chopped
  • 1 cup chopped celery
  • 2 tbsp cornstarch
  • 2 tbsp vinegar
  • 4tbsp brown sugar
  • 1tbsp soy sauce

Use 1 cup pineapple juice (add water to make 1 cup exactly). Add cornstarch and stir until dissolved. Add vinegar, brown sugar, and soy sauce. Heat until thickened and clear, stirring constantly on medium heat. add pineapple chunks, green pepper and celery.

Saturday, December 05, 2009

Tuscan Stew

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth
1/2 cup
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon garlic powder
1 can (14.5 ounces) diced tomatoes with Italian herbs
3 large carrots, cut into 1-inch pieces (about 2 cups)
2 pounds beef for stew cut into 1-inch pieces
2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained


Stir the soup, broth, water, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.

Cover and cook on LOW for 8 or until the beef is fork-tender.

Stir in the beans. Increase the heat to HIGH. Cook for 10 minutes or until the mixture is hot.

Nutrition Information

Calories 312, Total Fat 7g, Saturated Fat 2g, Cholesterol 49mg, Sodium 656mg, Total Carbohydrate 33g, Dietary Fiber 7g, Protein 27g, Vitamin A 124%DV, Vitamin C 15%DV, Calcium 11%DV, Iron 30%DV

Wednesday, November 25, 2009

Blue Cranberry Sauce

  • 1 (12 ounce) package fresh cranberries
  • 1 cup water
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 pint fresh blueberries


  1. Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
  2. Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
  3. Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
  4. Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

Wednesday, September 16, 2009

Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce

  • 4 ounces uncooked ziti
  • 1/2 teaspoon extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1 garlic clove, minced
  • 6 tablespoons half-and-half
  • 3 tablespoons Gorgonzola cheese, crumbled
  • 1 cup fresh spinach


1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

Tuesday, September 15, 2009

Slow Cooker Ham with Chutney

1 3lb cooked smoked boneless ham
1/4 tsp pepper
1 and 1/2 cups fruit chutney
1 cup diced fruit and rasin mix
1 cup small frozen whole onions
1 tablespoon balsamic vinegar

1) Place ham in slow cooker. Sprinkle with pepper. Mix remaining ingredients; pour over ham. Cook on low 6-8 hours.

Slow Cooker Spiced Cranberry Cider

1/3 c. brown sugar
2 tsp whole allspice
4 sticks cinnamon
1 bottle (48oz) apple cider
1 bottle (48oz) cranberry juice

Mix all ingredients into a slow cook, cook on low for 4-6 hours.

Remove cinnamon and allspices before serving.

1 serving = 80 calories

Sunday, August 30, 2009

Hoisin Pork and Snow Pea Stir-Fry


4 servings (serving size: 3/4 cup noodles and about 1 cup pork mixture)


  • 4 ounces uncooked rice noodles or rice
  • 2 tablespoons low-sodium soy sauce, divided
  • 1 (1-pound) pork tenderloin, trimmed and thinly sliced
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup hoisin sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon honey
  • 4 teaspoons dark sesame oil, divided
  • 3 cups snow peas, trimmed (about 1/2 pound)
  • 1/2 cup sliced red bell pepper
  • 1 tablespoon bottled ground fresh ginger
  • 1 teaspoon bottled minced garlic
  • 1/2 cup chopped green onions


Prepare rice noodles according to package directions, omitting salt and fat. Drain and keep warm.

Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.

Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.

Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 3 minutes or until browned. Remove pork from pan. Add remaining 1 teaspoon sesame oil to pan. Stir in peas, bell pepper, ginger, and garlic; sauté 30 seconds. Return pork mixture to pan; stir in broth mixture. Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over the noodles.

Nutritional Information

395 (22% from fat)

Tomato-Basil Lasagna


  • 5 garlic cloves
  • 1 (16-ounce) carton 1% low-fat cottage cheese
  • 1/2 cup (4 ounces) block-style fat-free cream cheese
  • 1/4 cup (1 ounce) grated fresh Romano cheese, divided
  • 2 1/2 teaspoons dried basil
  • 1/2 teaspoon crushed red pepper
  • 1 large egg
  • 1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
  • Cooking spray
  • 12 cooked lasagna noodles
  • 1 cup (4 ounces) chopped prosciutto or ham
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


Preheat oven to 375°.

Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.

Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.

Cover and bake at 375° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes.

Nutritional Information

272 (19% from fat)