Southwest Chipotle Burgers

Burgers Makes 4 - place on bbq-er
1 1/2 lb ground lean turkey
1-1/2 chipotle peppers canned in adobo sauce
1 1/2 T adobo sauce (from the chipotle chili can)
1/4 C grated onion
1 t garlic powder
1/2 t cumin
1 1/2 t kosher salt
1/4 t pepper

Sauce for buns:

1/2 C Mayo
2 t lime juice
1 1/2 t adobo sauce (from the canned chipotle chilis)
2T chopped fresh cilantro

Serve with:

100 calorie wheat buns

avocado slices

fresh lettuce

pepper jack cheese

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

Ingredients

• 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

Preparation

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

Calories:

143 (26% from fat)

Chipotle Chicken Taco Salad

Ingredients

• DRESSING:
• 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

Preparation

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

Calories:

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.

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.

Sauce

• 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.

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 water
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

Directions:

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

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

Directions

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.

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

Preparation

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.

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

Hoisin Pork and Snow Pea Stir-Fry

Yield

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

Ingredients

• 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

Preparation

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

Calories:

395 (22% from fat)

Tomato-Basil Lasagna

Ingredients

• 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

Preparation

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

Calories:

272 (19% from fat)

Cream of Cauliflower Soup

3/4 cup water

1 chicken bouillon cube

1 cup cubed potatoes

1/2 cup diced carrot

1/4 cup diced onion

1 cup chopped cauliflower

In a large saucepan combine water, chicken bouillon cube and vegetables.  Bring to a boil for 5 to 10 minutes, or until tender.  Set aside.

1/4 cup butter

1/4 cup flour

3 cups half and half

salt and pepper to taste

4 oz shredded cheddar cheese

In a separate saucepan over medium heat melt butter.   Stir in flour.  Cook for about 2 minutes.   Gradually stir in half and half.   Cook until thickened.  Stir in vegetables + cooking liquid.   Season with salt and pepper.   Stir in cheese until melted.   

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

• 1 tablespoon butter
• 1/2 cup minced white onion
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 3/4 cup low-sodium beef broth
• 1/2 cup port wine
• 1 tablespoon vegetable oil
• 4 filet mignon steaks (1 1/2 inch thick)
• 3/4 cup crumbled blue cheese
• 1/4 cup panko bread crumbs

DIRECTIONS

1. Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
2. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
3. Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
4. Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Tofu, Pork and Cashews

1 (16 ounce) package firm tofu, cut into 6 slices
1/2 cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons chili garlic sauce
2 tablespoons vegetable oil
2 boneless pork loin chops, cut into bite sized pieces
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 cups cooked brown rice
1/3 cup chopped green onions
1/3 cup cashews


DIRECTIONS
1. Place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. Let stand 30 minutes. Then cut tofu into 1/2 inch cubes.

2. In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.

3. Warm oil in a large skillet over medium-high heat. Stir in pork, and cook 2 minutes, stirring constantly. Stir in ginger and garlic. Then stir in tofu, and cook until golden, about 4 minutes.

4. Stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. Remove from heat. Serve over cooked rice garnished with green onions and cashews.

Bethany's Yummy Potato Casserole

4 pounds potatoes, peeled
1 8oz pkg cream cheese
1 c sour cream
2 tsp salt
1/8 tsp pepper
1 garlic clove, chopped
1/4 c chopped fresh chives
2 tsp butter
1/2 tsp paprika

Boil potatoes until done. Beat with electric beater. Add next five ingredients. Beat until fluffy. Fold in chives. Put in greased baking dish. Dot with butter and sprinkle with paprika. Bake at 350 for 30 minutes.

Cranberry Apple Pie

6 apples
1 (16 ounce) can whole cranberry sauce
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 recipe pastry for a 9 inch double crust pie


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a pie plate with pastry.

Peel, core, and slice the apples.

Combine apples and cranberry sauce in a medium-sized mixing bowl. Combine brown sugar, flour, cinnamon, and nutmeg; add to the apple mixture. Mix thoroughly. Turn filling into the pastry lined pan. Cover with top crust. Crimp edges. Cut slits in top crust.

Bake for 1 hour, or until the crust is golden brown and the filling bubbly

Blueberry Orange Bread

2 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup margarine, softened
2 eggs
2 tablespoons orange zest
1/2 cup milk
1/2 cup orange juice
1 cup fresh blueberries

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 5x9 inch loaf pan.

In a large bowl combine the flour, brown sugar, baking powder, salt, butter, egg, orange zest, milk and orange juice. Beat at low speed just until moistened. Then beat at medium speed for 2 minutes. Fold in the blueberries and spread into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes or until a toothpick poked into the center of the loaf comes out clean. Cool in pan for 10 minutes then invert onto a wire rack to cool completely before serving.