Recipes by Lani

Beef with Broccoli and Ginger

Ingredients

12 oz. Tenderloin steak cut into thin strips
6 oz. Broccoli Florets
2 tbsp. Vegetable or Peanut oil
1 garlic clove, finely chopped
1 tsp. finely chopped fresh ginger root
½ c. finely sliced (one small) onion
1 tsp. salt
1 tsp. pepper

Marinade

1 tbsp. light soy sauce
1 tsp. Sesame Oil
1 tsp. Shaoxing Rice Wine
1 tsp. sugar

Prepare

Combine the marinade ingredients in a bowl and add beef, mix well. Cover and let set for 1 hour, stirring occasionally. Blanch the broccoli in a large pan of boiling water for 1 minute. Drain and set aside.

In a preheated wok, or deep frying pan, heat 1 tablespoon of the oil while frying the garlic, ginger root, and onion of one minute. Add the broccoli and fry an additional minute. Remove from wok, or pan and set aside.

Wipe wok or pan clean and heat remaining oil. Stir fry beef until the color has changed and in uniform. Return broccoli mixture, add salt and soy sauce and stir until cooked through.

You may serve this with rice if desired.

Serves 4-6 people

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Buffalo Chicken Dip

2 - 8 oz. pkgs. Cream Cheese, softened (Fat Free and reduced work very well!)
8 oz. Ranch Dressing (Fat Free works well) not refrigerated
½ c. Frank's Hot Sauce (or your favorite variety of Hot Sauce)
2 - 4 oz. cans Chicken Breast or 1 c. boiled chicken breast shredded

In a large bowl, beat the cream cheese and ranch dressing, add the hot sauce and blend until color is equal. Drain chicken and shred with fork add to mixture and place it in a baking dish. Bake at 350°F for 20 minutes, serve warm with celery (any veggies you like) or tortilla chips.

If taking to a gathering place mixture in a slow cooker and keep on warm or low (depending on model and options).

This is an awesome dish to share with others and I promise NO ONE will know you used Fat Free!!! If you don't have chicken, no worries it won't be missed.

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Cream Cheese Cupcakes (aka Black Bottom Cupcakes)

Cake

1 ½ c. All Purpose Flour
¼ c. Baking Cocoa
1 c. Sugar
1 tsp. Baking Soda
½ tsp. Salt
1 c. Water
⅓ c. Oil
1 tsp. Vanilla
1 tsp. Vinegar

*Yes ... You are correct ... No egg in cake batter ... Hang in there.
In a large bowl, Combine all ingredients together, mix well ... Batter will seem a little runny.

Filling

8 oz. Cream Cheese (softened to room temperature, be patient)
1 large Egg
⅓ c. Sugar
⅛ tsp. Salt

In a bowl, combine all ingredients together making sure it is well mixed.

Preheat Oven to 350° Fahrenheit.

Full cupcake papers ½ to ¾ full with cake batter. Drop filling mixture on top. (for mini cupcakes ½ tsp. - full size cupcakes 1 tsp.)

Top with 5 or 6 semi-sweet chocolate chips.

Bake for 15 - 18 minutes, filling will begin thicken. Allow to cool in pan for 5 - 10 minutes to set.

Makes 36 minis 18 full size

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NOW ... Tweaked Recipe ... Follow instructions for cooking as above.

Cake

1½ c. Flour
1 c. Sugar Substitute (your choice)
¼ c. Baking Cocoa
1 tsp. Baking Soda
½ tsp. Salt
1 c. Water
1 tsp. Vanilla
1 tsp. Vinegar
⅓ c. Unsweetened Applesauce (yes really)

Filling

8 oz. Fat Free Cream Cheese (Softened to room temperature, be patient)
1 large Egg
⅓ c. Sugar Substitute
⅛ tsp. Salt

Enjoy!!!

In truth, for those of you who didn't know ... You can substitute Unsweetened Applesauce for Oil in any baking recipe ... Including the convenient boxed varieties.

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Easiest Ever Banana Bread

Ingredients

1 pkg. Cream Cheese, softened (fat free works well)
1 c. Sugar (substitute sugar works well)
¼ c. Butter
2 large Eggs
1 c. Mashed (very ripe) Bananas (about 3)
2¼ c. Flour
½ tsp. Baking Soda
1½ tsp. Baking Powder
1 c. Chopped Nuts (optional)

To Prepare

Combine cream cheese, sugar, and butter, mixing until well blended. Blend in bananas and eggs, add combined remaining ingredients, mixing until just moistened.

Pour into greased and floured 9 x 5 inch bread pan.

Bake at 350°F for 1 hour and 10 minutes or until toothpick inserted in the center comes out clean.

Cool 5 minutes. Remove from pan.

Slice, sprinkle with confectioners sugar and serve with additional cream cheese if desired.

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Garlic & Rosemary Risotto

Ingredients:

3 tbsp. Unsalted butter
1 tbsp. Extra Virgin Olive Oil
½ c. finely chopped onion
2 cloves finely chopped garlic
1 cup Risotto
4 cups Warmed Chicken stock
1-2 tbsp. Rosemary

Process:

Place Chicken stock in a saucepan with lid, heat over medium until heated through, simmer with lid on while preparing Risotto.

In a 3 quart heavy bottom saucepan melt 1 tbsp. unsalted butter and olive oil, add onions and garlic, sauté on low, until onions are translucent but not brown.

Add one cup of uncooked risotto and stir to coat with mixture sauté for about 2 minutes, being careful not to allow the risotto to brown. Add ¾ cup of heated chicken stock, stir until absorbed and repeat process ... The risotto will begin to take on a creamy texture as it cooks, this is normal as the starch is released. This process will take approximately 25 minutes or so. It will be al denté ... Or slightly firm but no longer crunchy in texture when done.

When texture is reached, add 2 tbsp. of unsalted butter and 3 sprigs of rosemary (pulled from stem) or 1-2 tbsp. dried rosemary (I grow my own, the dried version either from your home garden or store bought is less flavorful but will do during winter months)

Serves 4 or 5

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Garlic-y Pork Roast

Ingredients:
(1) 2lb. boneless Top Loin Pork Roast (not tenderloin), trim ALL fat
4 medium Garlic Cloves, cut in half lengthwise
1 tsp. Coarse Pepper
1 tsp. Paprika
3 medium Onions (about 1 lb.), thinly sliced
¼ tsp. Salt
¼ c. Water
¼ tsp. Salt

Directions:

Preheat oven to 325°.
Spray an 11 x 7 x 2" pan with cooking spray and set aside.

Using a paring knife, make 8 small, evenly spaced slits in the roast. Place cut garlic clove in each slit. Sprinkle the pepper and paprika over the roast and press down slightly to help it adhere to the pork roast.

In a large, nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom of the pan. Cook the pork for 2 minutes on each side or until richly browned. Transfer to baking dish and set aside.

In the same skillet, heat the remaining 1 teaspoon of oil over medium-high heat, swirling to coat the bottom. Scrape pan to dislodge any browned bits from roast. Add the onions and ¼ tsp. salt; cook for 7-10 minutes or until onions are richly browned, be sure to stir often. Pour water into skillet and stir; spoon mixture around the prepared roast. Sprinkle remaining ¼ tsp. of salt over dish.

Cover with aluminum foil and bake for 1 hour 20 minutes or until roast registers 150° F or is just slightly pink in the very center. Transfer to a cutting board and allow to sit for about 10 minutes before slicing.

Makes 8 servings

Nutritional Info:
Calories 179
Total Fat 7.5 g
Carbs 5 g; Fiber 1 g, Sugar 3 g
Protein 22 g

Dietary Exchanges:
1 vegetable
3 lean meat

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Kielbasa Vegetable Soup

8 oz. Fully Cooked Kielbasa or Polish Sausage, diced
6 med. All purpose Potatoes, peeled and cut into cubes
2 cups Frozen Whole-kernel Corn
1.5 c. Chicken Stock
1 Celery Stalk, sliced
¼ c. Sliced Carrot
½ tsp. Garlic Powder
½ tsp. Onion Powder
½ tsp. Salt (I use Sea Salt)
½ tsp. Black Pepper
1½ c. Milk
⅔ c. Shredded Cheddar Cheese
1 tsp. minced fresh parsley (dried works too, if you have that on hand ... Or omit)

In a large saucepan over medium heat, cook kielbasa until browned. Transfer to a plate and drain fat from pan. Add potatoes, corn, stock, celery, carrot, garlic powder, onion powder, salt and pepper to pan. Bring to a boil, then reduce heat and simmer, covered, 30 minutes or until (potatoes and veggies are) tender. Add milk, cheese, parsley, and sausage. Cook, stirring, over low heat until cheese is melted and soup is heated through.

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Picnic Veggie Squares

2 pkgs. Crescent Rolls (original, not flavored)
1 c. small curd Cottage Cheese (I like Fat Free, your choice)
¾ c. Mayo (Fat Free works well)
8 oz. Cream Cheese, softened (again Fat Free works well)
1 pkg. Hidden Valley Ranch Mix (the powder mix packet)
Fresh diced Veggies, Your choice (I use Broccoli, Cauliflower, Shredded Carrot, Green Peppers, Red Onions, Tomatoes, jalapenos and Cucumbers)
Shredded Parmesan Cheese (Cheddar works well also, but be careful out doors in the summer heat)

Roll out Crescent Rolls on a 17" x 10½" Baking Sheet, pinch seems together to form one large base crust. Bake per directions on package, allow to cool completely.
In a large bowl mix together, cream cheese, cottage cheese, mayo and Ranch mix until smooth and creamy. Spread mixture over cooled crescent roll crust. Top with your choice of vegetables. Top with either cheese. Slice into squares.

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Rockin' Greens

Ingredients

1 tsp. Olive Oil
½ medium Onion, sliced thinly
2 c. Fat-Free Low Sodium Chicken Broth
2 tbsp. Bacon Bits
1 tsp. Garlic Powder
1 tsp. Celery Seeds
½ tsp. Cayenne Pepper
¼ tsp. Pepper
¼ tsp. Red Pepper Flake
8 oz. Green Cabbage, coarsely chopped
4 oz. Collard Greens, coarsely chopped, stems discarded
4 oz. Kale, coarsely chopped, stems discarded

Directions

In a large saucepan, heat the oil over medium heat, swirl to coat bottom of pan. Cook the onion for 3-4 minutes or until crisp-tender, stirring occasionally.
Stir in the broth, bits, garlic powder, celery seeds, cayenne pepper and red pepper flake. Increase heat to medium-high and bring to a simmer. Reduce heat and simmer covered for 5 minutes so the flavors blend.

Stir in greens (cabbage, collard greens, & kale). Bring to a simmer, cover and continue simmering for 45 minutes or until greens are tender stirring occasionally.
Ladle remaining broth and greens into serving bowls and enjoy!

8 servings

Nutritional Info:
Calories 36 g
Total Fat 1 g
Carbs 5 g: Dietary Fiber 2g, Sugar 2g

Dietary Exchange: 1 vegetable

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Spaghetti a la Carbonara

Ingredients

1 lb. Vermicelli Pasta Noodles
1 tbsp. Olive Oil
8 oz. Rindless Pancetta or Lean Bacon, chopped (Turkey Bacon works well)
4 Lg. Eggs
5 tbsp. Light Cream
4 tbsp. Freshley grated Parmesan Cheese

To Prepare:

Cook pasta to package directions, el dente (slightly firm)

Heat the olive oil in a heavy bottom skillet (cast iron is my choice) Add chopped pancetta or bacon and cook over medium heat, stirring frequently, for 8 - 10 minutes.

Beat the eggs with cream in a small bowl and season with small amount of salt & pepper. Drain pasta and return it to the pan. Add contents of skillet, then add the egg mixture and half the Parmesan cheese. Stir well, then transfer to serving dish and sprinkle with remaining cheese.

Serves 4

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Sweet and Sour Chicken

Ingredients

1 lb. Boneless, Skinless Chicken
5 tbsp. Vegetable or Peanut Oil
½ tsp. minced garlic
½ tsp. finely chopped fresh ginger root
1 green bell pepper, chopped coarsely
1 onion, coarsely chopped
1 carrot finely sliced
1 tsp. sesame oil
1 tbsp. finely chopped scallion (I don't add this, but you may if you choose ... It is meant for decoration)

Marinade

2 tsp. light soy sauce
1 tsp. Rice wine
½ tsp. salt
½ tsp. Sesame oil

Sauce

8 tbsp. Rice Vinegar (apple cider vinegar will work in a pinch)
4 tbsp. Sugar (white table sugar will work well)
1 tsp. Light Soy Sauce
6 tbsp. Tomato Ketchup

Prepare: Place all marinade ingredients in a bowl and mix, add chicken pieces and let sit for at least 20 minutes.

To prepare the sauce, heat the vinegar in a pan and add sugar, soy sauce, and tomato ketchup. Stir to dissolve the sugar, then set aside.

In a preheated wok or deep frying pan, heat 3 tablespoons of the oil and stir fry the chicken until it starts to turn golden brown. Remove and set aside.

Wipe wok or pan clean, heat remaining oil and cook the garlic and ginger root until fragrant. Add the vegetables and cook for 2 minutes. Add the chicken and cook for an additional minute. Finally add sauce and sesame oil then stir in scallions (if desired) and serve with prepared rice.

Serves 4

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Wacky Cookies

Ingredients

2 c. Sugar
3 Tbs. Baking Cocoa Powder
½ c. Milk
½ tsp. Salt
½ Butter or Margarine

Mix all ingredients together in a medium saucepan; bring to a boil. Remove from stove and add:

½ c. Peanut Butter (whatever your family likes)
3 c. Minute Oats (Not Instant or Old Fashioned)

Mix together until combined then:
Drop on wax paper; allow to set. Store in an airtight container.

Unless I am making these for a gathering, I usually do a half batch as it makes a lot! But, if you've been blessed with a large family, make the full batch, they won't last long either way.

Awesome recipe to allow the kids to help also!