Black Bean Fajitas

Prep/Total Time: 10 minutes

Yield: 4 servings

• 1/2 cup each julienned sweet yellow and red peppers
• 1 can (15 ounces) black beans, rinsed and drained
• 4 flour tortillas (6 inches), warmed
• 1 medium tomato, seeded and chopped
• 1/2 cup salsa
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/4 cup fat-free sour cream

1. Place the yellow and red pepper in a microwave-safe bowl. Cover and microwave on high for 2 minutes or until crisp-tender. Add beans; cover and cook 1 minute longer or until heated through.
2. Spoon 1/2 cupful down the center of each tortilla; top with tomato, salsa, cheese and sour cream. Fold in half.

Nutrition: (1 fajita) 257 calories, 6 g fat, 2 g saturated fat, 13 mg cholesterol, 671 mg sodium, 36 g carbohydrate, 6 g fiber, 13 g protein.

Comments: Great for when you want a good meal done quick. Has a good flavor considering there is no sauce and no meat.

New York Cheesecake

Cost: About $16 ($1.36 per serving) - graham crackers ($2.29), low-fat cottage cheese ($1.65), light cream cheese ($1.89 x 2), plain yogurt ($2.19), lemon ($0.50), strawberries ($3.50), strawberry jam ($2.39).

Yield: 12 servings

Crust

• 9 whole graham crackers (5 ounces), broken into rough pieces and processed in a food processor to fine even crumbs (about 1 1/4 cups)
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1 tablespoon sugar

Filling

• 1 pound 1 percent (low fat) cottage cheese
• 1 pound light cream cheese, at room temperature (sold in tubs - takes 2)
• 8 ounces (1 cup) low-fat yogurt cheese (make yourself)
• 1 1/2 cups (10 1/2 ounces) sugar
• 1/4 teaspoon salt
• 1/2-1 teaspoon grated zest from 1 lemon
• 1 tablespoon vanilla extract
• 3 large eggs, at room temperature
• Vegetable oil spray
• Fresh strawberry topping (optional)

1. For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees. In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until combined. Transfer the mixture to a 9-inch springform pan and press evenly into the pan bottom. Bake the crust until fragrant and beginning to brown 10 to 15 minutes. Cool on a wire rack. Increase the temperature to 500 degrees.
2. For the Filling: Meanwhile, line a medium bowl with a clean dish towel or several layers of paper towels. Spoon the cottage cheese into the bowl and let drain for 30 minutes.
3. Process the drained cottage cheese in a food processor until smooth and no visible lumps remain, about 1 minute, scraping down the bowl as needed. Add the cream cheese and yogurt cheese and continue to process until smooth, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add the sugar, salt, lemon zest, and vanilla and continue to process until smooth, about 1 minute, scraping down the sides of the bowl as needed. With the processor running, add the eggs one at a time and continue to process until smooth.
4. Being careful not to disturb the baked crust, spray the insides of the springform pan with vegetable oil spray. Set the springform pan on a rimmed baking sheet. Pour the processed cheese mixture into the cooled crust.
5. Bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until an instant-read thermometer inserted into the center of the cheesecake reads 150 degrees, about 1 1/2 hours.
6. Transfer the cake to a wire rack and run a paring knife around the edge of the cake to loosen. Cool the cake at room temperature until barely warm, 2 1/2 to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap and refrigerate until cold, at least 3 hours.
7. To unmold the cheesecake, wrap a hot kitchen towel around the springform pan and let stand for 10 minutes. Remove the sides of the pan and blot any excess moisture from the top of the cheesecake with paper towels. Let the cheesecake stand at room temperature about 30 minutes before slicing.

Nutrition: Cal 340, Fat 13 g, Sat fat 8 g, Chol 85 mg, Carb 41 g, Protein 11 g, Fiber 0 g, Sodium 530 mg.

Per Serving with Topping: Cal 400, fat 13 g, sat fat 8 g chol 85 mg, carb 57 g, protein 11 g, fiber 1 g, sodium 540 mg.

Fresh Strawberry Topping

Yield: 3 cups

• 1 pound strawberries, hulled and cut lengthwise into 1/4 to 3/8 inch wedges
• 1/4 cup sugar
• 1/2 cup strawberry jam
• 1 tablespoon juice from 1 lemon

1. Toss the berries, sugar, and salt in a medium bowl and let stand until the berries have released some juice and the sugar has dissolved, about 30 minutes, tossing occasionally to combine.
2. Process the jam in a food processor until smooth, about 8 seconds. Transfer the jam to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then gently stir the warm jam into the strawberries. Cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12. To serve, spoon a portion of sauce over individual slices of cheesecake.

Nutrition: (1/4 cup) Cal 60, Fat 0 g, Sat Fat 0 g, Chol 0 mg, Carb 16 g, Protein 0 g, Fiber 1 g, Sodium 10 mg.

Comments: This recipe cuts 240 calories, 30 grams of fat, 18 grams of saturated fat and 180 mg of cholesterol from the original recipe and you wouldn’t even know it’s the light version. At 400 calories with topping, it still is a once in awhile treat. It took about two days to prepare everything for the cake, but it was worth it. The cake was creamy and delicious. Definitely restaurant quality.

You need to use light cream cheese, which is sold in a tub and not in the blocks. The 1 percent cottage cheese is low fat cottage cheese. The easiest way to get the yogurt cheese is to make it yourself. To make 1 cup of it you get 16 ounces (2 cups) plain low-fat yogurt. Make sure the yogurt is a name brand like Danon. I tried using a Schnucks generic version and it didn't turn out because the yogurt wasn't as thick. Line a fine-mesh strainer set over a deep container with 3 paper coffee filters or a double layer of cheesecloth. Spoon the yogurt into the lined strainer, cover, and refrigerate. After 10 to 12 hours, about 1 cup of the liquid will have drained out of the yogurt, and the yogurt will have a creamy, cream cheese like consistency. You can also use yogurt cheese instead of cream cheese for a spread. An easy way to hull the strawberry is to use a large straw cut to 4 inches. Push the straw up from the bottom and it will create a hole in the strawberry and knock off the top.

Autumn Pot Roast

Prep/Total Time: 30 minutes + cooling prep, 2 3/4 hours bake

Yield: 8 servings

• 1 boneless beef rump roast (about 3 pounds), tied
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons canola oil
• 3/4 cup fresh or frozen cranberries
• 1/2 cup water
• 1/4 cup sugar
• 1 cup reduced-sodium beef broth
• 1/3 cup prepared horseradish, drained
• 1 cinnamon stick (3 inches)
• 3 whole cloves
• 16 pearl onions
• 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch cubes
• 16 baby carrots
• 4 teaspoons cornstarch
• 2 tablespoons cold water

1. Sprinkle meat with salt and pepper. In a Dutch oven, brown meat in oil. Drain and remove from the heat. In a large saucepan, combine cranberries, water and sugar. Cook and stir over medium heat until cranberries pop and liquid is slightly thickened, about 8 minutes. Remove from the heat.
2. Add the broth and horseradish; pour over meat. Place cinnamon stick and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven. Cover and bake at 325 for 2 hours.
3. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Add sweet potatoes to Dutch oven. Cover and cook 15 minutes longer. Add carrots and onions; cover and cook 30-40 minutes more or until vegetables and meat are tender. Remove meat and vegetables; keep warm. Discard spice bag.
4. Cool pan juices for 10 minutes; transfer to a blender. Cover and process until smooth; return to pan. Combine cornstarch and cold water until smooth. Gradually whisk into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat and vegetables.

Nutrition: (3 ounces cooked beef with 3/4 cup vegetables and 3 tablespoons gravy) 328 calories, 9 g fat, 3 g saturated fat, 83 mg cholesterol, 235 mg sodium, 31 g carbohydrate, 4 g fiber, 29 g protein.

Comments: We used a 3 pound chuck roast and didn’t tie it. We also couldn’t find fresh or frozen cranberries so we used about a 1/2 cup of whole berry cranberry sauce instead. The flavors in this meal were amazing. The sweet cinnamony taste was a nice change from the normal potato and carrot pot roast. It was also nice to be able to pull out the Dutch oven.

Buttermilk Biscuits

Prep/Total Time: 20 minutes prep, 15 minutes bake

Yield: 8 biscuits

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons cold butter
• 3/4 to 1 cup buttermilk
• 1 tablespoon fat-free milk

1. In a bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in enough buttermilk just to moisten dough.
2. Turn onto a lightly floured surface; knead 3-4 times. Pat or roll to 3/4-in. thickness. Cut with a floured 2-1/2 in. biscuit cutter. Place on a baking sheet coated with cooking spray. Brush with milk. Bake at 450 for 12-15 minutes or until golden brown.

Nutrition: (1 biscuit) 164 calories, 5 g fat, 3 g saturated fat, 13 mg cholesterol, 382 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.

Comments: Have just as much flavor as the regular biscuits. Nice as buttery, and you don’t feel guilty eating a few extra. We made the biscuits smaller so there was a 16 biscuit yield and allowed us to have two for a serving.

Savory Roasted Chicken

Prep/Total Time: 10 minutes prep, 1-1/2 hours + standing cook

Yield: 10 servings

• 1 roasting chicken (6 to 7 pounds)
• 1 teaspoon onion salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried savory
• 1/4 teaspoon grated orange peel
• 1/4 teaspoon pepper
• 1 teaspoon canola oil

1. Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange peel and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture.
2. Bake at 375 for 1 1/2 to 2 hours or until a meat thermometer reads 180. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

Nutrition: (4 ounces cooked chicken, skin removed, calculated without gravy) 197 calories, 8 g fat, 2 g saturated fat, 86 mg cholesterol, 267 mg sodium, trace carbohydrate, trace fiber, 29 g protein.

Comments: Not a bad rub. We don’t cook whole chickens that often, but this tasted pretty good. We used a 5 pound chicken and substituted 1/4 teaspoon of ground sage instead of the dried savory.

Veggie Macaroni Salad

Prep/Total Time: 35 minutes + chilling

Yield: 10 servings

• 2 cups uncooked elbow macaroni
• 1 large tomato, seeded and chopped
• 1 cup frozen peas, thawed
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/2 cup chopped celery
• 1 hard-cooked egg, chopped
• 2 green onions, sliced

Dressing

• 3/4 cup reduced-fat mayonnaise
• 1 cup fat-free plain yogurt
• 2 tablespoons sugar
• 1 tablespoon prepared mustard
• 1/8 teaspoon celery seed

1. Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions.
2. In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving.

Nutrition: (3/4 cup) 234 calories, 8 g fat, 2 g saturated fat, 31 mg cholesterol, 246 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein.

Comments: With the egg, I took out the egg yolk since I don’t like it in salads. It tasted really good and in my opinion, is one of the best macaroni salads that I’ve had. Usually it tastes too strong with the mayonnaise. I think the yogurt makes all the difference.

Crispy Baked Cauliflower

Prep/Total Time: 20 minutes prep, 15 minutes bake

Yield: 6 servings

• 4 cups cauliflowerets
• 6 tablespoons all-purpose flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 2 1/2 cups cornflakes, crushed
• 2 egg whites

1. Place cauliflower in a saucepan with a small amount of water. Cover and cook for 5-10 minutes or until crisp-tender; drain.
2. In a small resealable plastic bag, combine flour, garlic powder, paprika and pepper. Place cornflake crumbs in another resealable plastic bag. Lightly beat egg whites in a shallow bowl. Toss the cauliflowerets one at a time in flour mixture, then roll in egg whites and coat with crumbs. Place on a baking sheet coated with cooking spray. Bake at 425 for 15-20 minutes or until golden brown. Serve immediately.

Nutrition: (3/4 cup) 92 calories, Trace fat, 0 g saturated fat, 0 mg cholesterol, 145 mg sodium, 19 g carbohydrate, 0 g fiber, 4 g protein.

Comments: I thought this was going to taste better than it did. It looked really pretty, but the taste was bland. We dipped them in some light Ranch dressing to add flavor.

Pork Picante

 Prep/Total Time: 25 minutes

Yield: 6 servings

• 1/3 cup all-purpose flour
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds pork tenderloin, cut into 3/4-inch cubes
• 1 tablespoon canola oil
• 1 cup salsa
• 1/3 cup peach preserves
• Hot cooked rice, optional

1. In a large resealable plastic bag, combine the flour, chili powder, cumin, garlic powder and cayenne. Add the pork a few pieces at a time and shake to coat.
2. In a large nonstick skillet or wok, brown pork in oil. Add salsa and peach preserves; cover and simmer for 10-15 minutes or until meat is no longer pink. Serve over rice if desired.

Spice It Up: To give Pork Picante even more zip and heat, use hot salsa rather than mild and add a diced jalapeno pepper. You can also add some dried chipotle chili pepper to the seasoning mix.

Nutrition: (2/3 cup without rice): 237 calories, 6 g fat, 2 g saturated fat, 63 mg cholesterol, 236 mg sodium, 19 g carbohydrate, 2 g fiber, 23 g protein.

Comments: Super quick to make and tastes very good. We ate it over rice. I used a 2 pound pork tenderloin, which made about 8 servings. The standard recipe was already spicy enough for us.

Horseradish-Crusted Turkey Tenderloins

Prep/Total Time: 10 minutes prep/25 minutes bake

Yield: 4 servings

• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons prepared horseradish
• 1 pound turkey tenderloins
• 1/2 cup soft bread crumbs
• 2 tablespoons minced fresh parsley
• 2 tablespoons chopped green onion

Sauce

• 1/4 cup reduced-fat mayonnaise
• 1/4 cup fat-free plain yogurt
• 2 tablespoons fat-free milk
• 1 tablespoon prepared horseradish
• 1 tablespoon Dijon mustard
• 1/4 teaspoon paprika

1. Combine mayonnaise and horseradish; spread over turkey. In a shallow dish, combine the bread crumbs, parsley and onion. Roll turkey in crumb mixture to coat.
2. Place in an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Bake, uncovered, at 425 for 25-30 minutes or until a meat thermometer reads 170.
3. In a small bowl, combine the sauce ingredients. Slice turkey; serve with sauce.

Crumb Clue: To make fresh bread crumbs, tear slices of fresh white, French or whole wheat bread into 2-in. pieces. Place in a food processor or blender; cover and pulse several times to make coarse crumbs. One slice of bread yields about 1/2 cup crumbs.

Nutrition: (3 ounces cooked turkey with 3 tablespoons sauce: 237 calories, 9 g fat, 2 g saturated fat, 85 mg cholesterol, 404 mg sodium, 8 g carbohydrate, 1 g fiber, 29 g protein.

Comments: We doubled the recipe since the tenderloin we got was nearly two pounds. However, we found out you don’t need to double the sauce even if you double the recipe. We had way too much left over. The only turkey tenderloin that I could find at the grocery store was one of those packaged and flavored kind. But, after using it, next time I would just try to find a boneless turkey breast. I tried to rinse of the seasoning on the packaged tenderloin, but there was still some left on it. The meal tasted good and everybody ate it. The kids like to eat every meat lately with barbecue sauce, and that’s what they did with this.

Seasoned Turkey Burgers

Prep/Total Time: 20 minutes prep/20 minutes cook

Yield: 5 servings

• 1/2 cup herb-seasoned stuffing croutons
• 1 pound ground turkey breast
• 1 small onion, finely chopped
• 5 hamburger buns, split
• Lettuce leaves, onion, tomato slices and fat-free mayonnaise, optional

1. Crush or process stuffing croutons into fine crumbs. In a bowl, combine crumbs, turkey and onion. Shape into five patties.
2. Broil or grill over medium-hot heat for 8-10 minutes, turning once. Serve on buns with lettuce, onion, tomato and mayonnaise if desired.

Nutrition: (1 burger calculated without bun, lettuce, onion, tomato and mayonnaise) 124 calories, 1 g fat, 0 g saturated fat, 45 mg cholesterol, 163 mg sodium, 5 g carbohydrate, 0 g fiber, 23 g protein.

Comments: I really like this. I grilled them and added lettuce, tomato, onion, horseradish sauce, ketchup and Dijon mustard. It satisfied my craving for a burger and was a lot more healthy. However, the rest of the family has a hard time eating regular homemade hamburgers and so I am the pretty much the only one who will eat them.

Peanut Butter Cookies

Prep/Total Time: 15 minutes + freezing prep/10 minutes + cooling cook

Yield: 2 dozen

• 3 tablespoons butter, softened
• 2 tablespoons reduced-fat peanut butter
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1 egg white
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt

1. In a large mixing bowl, cream the butter, peanut butter and sugars. Add egg white; beat until blended. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Shape into 8-in. roll; wrap in plastic wrap. Freeze for 2 hours or until firm.
2. Unwrap and cut into slices, about 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray. Flatten with a fork. Bake at 350 for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely.

Nutrition: (1 cookie) 62 calories, 2 g fat, 1 g saturated fat, 4 mg cholesterol, 64 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.

Comments: These cookies tasted really good. They tasted pretty much like regular peanut butter cookies. They were easy to make with items we had around the house.

Spiced Beef Roast

Prep/Total Time: 25 minutes + marinating prep/2 1/4 hours+ standing cook

Yield: 8 servings

• 1 medium onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup beef broth
• 1/2 cup packed brown sugar
• 1 bay leaf
• 1 teaspoon ground ginger
• 3/4 teaspoon salt
• 1/2 teaspoon each ground allspice, cinnamon and nutmeg
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 boneless beef sirloin tip roast or round roast (2 pounds)
• 3/4 cup each chopped dried plums and apricots
• 1/4 cup golden raisins
• 1 teaspoon cornstarch
• 2 tablespoons cold water

1. For marinade, combine the onion, vinegar, broth, brown sugar, bay leaf and seasonings in a small saucepan. Cook and stir over medium heat until sugar is dissolved. Cool to room temperature.
2. Pierce roast several times with a meat fork; place in a large resealable plastic bag. Add cooled marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
3. Place the meat and the marinade in an ungreased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 325 for 1 1/2 hours. Stir in dried fruit and raisins. Bake 45-55 minutes longer or until meat and fruit are tender. Discard bay leaf. Remove roast to a platter; let stand for 10 minutes before slicing.
4. For gravy, combine cornstarch and water until smooth. Pour the pan juices into a saucepan; gradually stir in cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

Nutrition: (3 ounces cooked beef with 2 tablespoons gravy) 317 calories, 6 g fat, 2 g saturated fat, 71 mg cholesterol, 285 mg sodium, 38 g carbohydrate, 4 g fiber 26 g protein.

Comments: This is the meal I made myself for father’s day this year, and it was bursting with flavor. The tastes were exquisite and unlike any other roast beef I’ve had. The spices and fruit gave it a exotic look and flavor. However, others in the family didn’t care for the dried fruit gravy, but it tasted good without it. In fact, you could probably do this recipe without the fruit if you wanted.

Garlic-Chive Mashed Potatoes

Prep/Total Time: 30 minutes

Yield: 10 servings

• 3 1/2 pounds russet potatoes (about 5 larger), peeled and quartered.
• 3 garlic cloves, peeled
• 1/8 teaspoon paprika
• 1 1/2 cups (12 ounces) fat-free sour cream
• 1 cup reduced-sodium chicken broth, warmed
• 2 tablespoons minced chives
• 1 teaspoon salt
• 1/4 teaspoon pepper

1. Place the potatoes, garlic and paprika in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. Drain.
2. In a large mixing bowl, beat potatoes and garlic. Add the sour cream, broth, chives, salt and pepper; beat until smooth.

Nutrition: (3/4 cup) 152 calories, 1 g fat, 1 g saturated fat, 0 mg cholesterol, 354 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.

Comments: The taste was good, but our came out a little runny. Next time I would add the broth a little at a time until I had the desired texture.

Southwestern Hominy

 

Prep/Total Time: 5 minutes prep, 30 minutes bake

Yield: 12 servings

• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 cans (15 1/2 ounces each) yellow hominy, drained
• 2 cups chopped tomatoes
• 1 can (4 ounces) chopped green chilies
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/2 cup shredded reduced-fat cheddar cheese

1. In a large skillet coated with cooking spray, sauté onion and garlic until tender. Add the hominy, tomatoes, chilies, chili powder, cumin and pepper; mix gently.
2. Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350 for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

Nutrition: (serving 1/2 cup) 76 calories, 1 g fat, 0 g saturated fat, 1 mg cholesterol, 223 mg sodium, 14 g carbohydrate, 0 g fiber, 3 g protein.

Comments: This was the first time we’ve made anything using hominy. It’s has a different taste. Although it looks like corn, I would compare the taste more to corn tortillas. The dish was good and definitely something I’d try again.

Perfect Turkey

Prep/Cook Time: 30 minutes prep, 4 hours cook

Yield: 24 servings

• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white wine

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot and cover with cold water. Place in refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 35o degrees F. Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F. Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Comments: Turkey breast with bone were on sale at the grocery store and we found this recipe as we were looking for a way to cook it. I didn’t use as much salt for it and I used dried thyme instead of the fresh sprigs. The turkey came out nice and moist with the outside layer a golden brown.

Broiled Tilapia Parmesan

Prep/Cook Time: 5 minutes prep, 10 minutes cook

Yield: 8 servings

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

1. Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Nutrition: 203 calories, 11.4 g total fat, 59 mg cholesterol, 144 mg sodium, 0.6 g total carbs, 0.1 g dietary fiber, 23.5 g protein.

Comments: It’s not an easy thing to get the family to eat fish, but this recipe changed that. The fish was very flavorful. The cook time was really fast as well.

Chinese Chicken Fried Rice II

Prep/Cook Time: 5 minutes prep, 10 minutes cook

Yield: 3 servings

• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and sauté until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Per Serving: 340 calories, 13.6 g total fat, 119 mg cholesterol, 688 mg sodium, 34.5 total carbs, 1.3 g dietary fiber, 18.9 g protein.

Comments: Really quick and easy to cook, especially if you have leftover cooked chicken. We doubled he batch and it tasted good the next day as leftovers.

Marinated Chicken Breasts

Prep/Total Time: 5 Minutes prep, 15 minutes cook

Yield: 6 servings

• 2 cups lemon-lime soda
• 1 cup soy sauce
• 1/2 cup olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon prepared horseradish
• 6 (6 ounce) boneless, skinless chicken breasts

1. In a large resealable plastic bag, combine the soda, soy sauce, oil, garlic powder and horseradish; add chicken. Seal the bag and turn to coat. Refrigerate overnight.
2. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

Comments: Marinade was easy to make. It was one of the better marinades we’ve made for teriyaki chicken.

Buttermilk Blueberry Muffins

Prep/Total Time: 30 minutes

Yield: 1 dozen

• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon ground nutmeg
• 1 cup blueberries
• 1 cup fat-free vanilla yogurt
• 1 cup buttermilk

1. In a large bowl, combine the first six ingredients. Gently fold in blueberries. Combine yogurt and buttermilk; stir into dry ingredients just until moistened.
2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Back at 400 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Per Serving: (One Muffin) 145 calories,1 g fat, 0 g saturated fat, 1 mg cholesterol, 267 mg sodium, 31 g carbohydrate, 0 g fiber, 4 g protein.

Comments: If you’re used to the sugary sweet original blueberry muffins, these may not be for you. Otherwise, they tasted nice and light. Our grocery store was out of lemons so we used orange peel instead.

Spiced Tomato Drink

Yield: 8 Servings

Prep/Total Time: 25 minutes

• 1 can (46 ounces) tomato juice
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon lemon juice

1. In a large saucepan, combine tomato juice, sugar, cinnamon, allspice, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in lemon juice. Serve warm or cold.

Per Serving: (3/4 cup) 62 calories, Trace fat, Trace saturated fat, 0 g cholesterol, 653 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.

Comments: The drinks taste is different, but I like it. It has a kind of spicy, Christmasy flavor. Tasted good hot and I’ll have to try it later cold.

Baked Basil Fries

Yield: 4 servings

Prep/Total Time: Prep – 10 minutes, Bake – 30 minutes

• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon dried basil
• 1/4 teaspoon garlic powder
• 4 medium red potatoes

1. In a bowl, combine Parmesan cheese, oil, basil and garlic powder. Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat.
2. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425 for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.

Per Serving: 162 calories, 5 g fat, 0 g saturated fat, 5 mg cholesterol, 117 mg sodium, 27 g carbohydrate, 3 g fiber, 7 g protein.

Comments: These fries were very tasty. I ate them without ketchup, but the kids devoured them with it. They were really easy to make and hard to stop munching on. I’d definitely make them again.

Onion Beef Stroganoff

Makes 4 Servings

Prep/Total Time: 30 Minutes

• 1 tablespoon cornstarch
• 1 envelope onion mushroom soup mix
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup fat-free evaporated milk
• 1 pound boneless beef sirloin steak, cut into thin strips
• 2 teaspoon canola oil
• 1/2 medium onion, sliced and separated into rings
• 1 garlic clove, minced
• 1 1/2 cups sliced fresh mushrooms
• 1 cup (8 ounces) fat-free plain yogurt
• Hot cooked noodles
• 1 tablespoon minced fresh parsley

1. In a saucepan, combine the cornstarch, soup mix, slat and pepper. Gradually stir in the milk until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; keep warm.
2. In a nonstick skillet, brown beef in oil. Add the onion and garlic; cook and stir for 2 minutes. Add mushrooms; cook 1 minute longer or until mushrooms are tender. Reduce heat to low; stir in yogurt and reserved sauce. Cook and stir for 3-5 minutes on low until heated through. Serve over noodles; sprinkle with parsley

Per Serving (3/4 cup calculated without noodles): 303 calories, 9 g fat, 2 g saturated fat, 75 mg cholesterol, 755 mg sodium, 21 g carbohydrate, 1 g fiber, 34 g protein.

Comments:  Tasted good. It had a lighter taste then recipes we’ve tried in the past, but good flavor. The kids liked it as well. Using the yogurt was a different ingredient then what I’ve done in the past. Usually I’ve used sour cream.