Apple Brown Rice Stuffing
Ingredients:
½ cored, diced red apple
¼ cup chopped onions
¼ cup sliced celery
2⅔ tablespoons seedless raisins
¼ teaspoon poultry seasoning
⅛ teaspoon dried thyme
⅛ teaspoon black pepper
1 teaspoon margarine
1½ cups cooked brown rice, cooked in
apple juice
2⅔ tablespoons rice bran
2⅔ tablespoons slivered almonds, toasted
2 tablespoons apple juice
Preparations:
Cook apple, onions, celery, raisins, poultry
seasoning, thyme, and pepper in margarine in
large skillet until vegetables are tender
crisp. Stir in remaining ingredients. Cook
until thoroughly heated.
Makes 2 Servings
Apple Pork Chops
Main Ingredients:
2 pork chops
⅔ teaspoon butter
Salt and pepper, to taste
1 apple, unpeeled with cores
⅓ teaspoon sugar
Cinnamon
Oil
Preparations:
Cook the chops using oil and 1 teaspoon
butter. Season to taste, set aside and keep
warm. Slice the apples ½" thick and add to
the pan with 1 teaspoon butter, the sugar
and a few pinches of cinnamon. Cook over
medium heat for about 10 minutes, turning
once or twice until some of the apples are
browned. Arrange them around the chops and
serve.
Makes 2 Servings
Baked Chicken Nuggets
Ingredients:
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
½ cup butter, melted
Directions:
1. Preheat oven to 400° F (200
degrees C).
2. Cut chicken breasts into 1 ½ inch size
pieces. In a medium bowl, mix together the
bread crumbs, cheese, salt, thyme and basil.
Mix well. Put melted butter/margarine in a
bowl or dish for dipping.
3. Dip chicken pieces into the melted
butter/margarine first, then coat with the
breadcrumb mixture. Place well coated
chicken pieces on a lightly greased cookie
sheet in a single layer, and bake in the
preheated oven for 20 minutes.
Chicken Avocado Melt
Ingredients:
2 chicken breast halves
1 tablespoon cornstarch
½ teaspoon ground cumin
½ teaspoon garlic salt
½ lightly beaten egg
½ tablespoon water
3 tablespoons cornmeal
1½ tablespoons oil
½ avocado, peeled, sliced
¾ cup Monterey Jack cheese, shredded
¼ cup sour cream, divided
⅛ cup green onion tops
⅛ red bell pepper, chopped
Cherry tomatoes
Sprig parsley
Preparations:
Skin and bone chicken breasts. On hard
surface, with meat mallet or similar
flattening utensil, pound chicken to ¼ inch
thickness. In shallow dish, mix together
cornstarch, cumin and garlic salt. Add
chicken on piece at a time, dredging to
coat. In a small bowl, mix egg and water.
Place cornmeal in another bowl. Dip chicken,
first in egg and then in cornmeal turning to
coat. In large frying pan, place oil and
heat to medium temp.; add chicken and cook 2
minutes on each side. Remove chicken to
shallow baking pan; place avocado slices
over chicken and sprinkle with cheese. Bake
in 350F oven about 15 minutes or until fork
can be inserted in chicken with ease and
cheese melts. Top chicken with sour cream,
dividing equally; sprinkle with chopped
green onion and red pepper.
Makes 2 Servings
Crunchy Pear Crumble
(Serves 1)
1 large ripe pear, peeled and diced
1 teaspoon of brown sugar
Crumble
½ cup rolled oats
¼ cup brown sugar
2 tablespoons plain flour
40 grams (about 2 Tablespoons) of unsalted butter, softened
A good sprinkle of ground cinnamon
Directions
1. Preheat the oven to 180°C.
2. In your serving bowl, toss together the
chopped up pear and teaspoon of sugar.
3. In another small bowl, mush together all
the crumble ingredients, making sure it's
kind of lumpy.
4. Sprinkle the crumble mix over the pears
and bake for around 15 minutes or until the
fruit is soft and the crumble is golden
brown.
Serve with vanilla ice-cream or thick cream.
Fresh Strawberry Pie
Ingredients:
1 baked 9-inch pie shell
1¼ cups sugar
1 tablespoon cornstarch
3 tablespoons lemon juice
1 - 3 oz. package strawberry Jello
1 quart fresh strawberries
1½ cups water
Preparations:
Clean and hull strawberries. In medium
saucepan, combine sugar and cornstarch; add
water and lemon juice. Over high heat, bring
to a boil. Reduce heat; cook and stir until
slightly thickened and clear, 4 to 5
minutes. Add gelatin, stir until dissolved.
Cool to room temperature. Stir in
strawberries; turn into prepared pastry
shell. Chill 4 to 6 hours or until set.
Serve with whipped cream if desired.
Refrigerate leftovers.
Makes 1 Pie
Grilled Fish Steaks
Ingredients:
1 clove garlic, minced
6 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
2 (6 ounce) fillets halibut
Directions:
1. In a stainless steel or glass bowl,
combine garlic, olive oil, basil, salt,
pepper, lemon juice, and parsley.
2. Place the halibut filets in a shallow
glass dish or a resealable plastic bag, and
pour the marinade over the fish. Cover or
seal and place in the refrigerator for 1
hour, turning occasionally.
3. Preheat an outdoor grill for high heat
and lightly oil grate. Set grate 4 inches
from the heat.
4. Remove halibut filets from marinade and
drain off the excess. Grill filets 5 minutes
per side or until fish is done when easily
flaked with a fork.
Ham and Cheese Breakfast Tortillas
Ingredients:
6 eggs
2 tablespoons and 2 teaspoons milk
1½ slices cooked ham, diced
1 green onions, minced
Salt and pepper to taste
2 ounces Cheddar cheese, shredded
2 (10 inch) flour tortillas
¼ cup salsa
Directions:
1. Beat together eggs and milk. Heat a
lightly oiled skillet (or non-stick pan)
over medium high heat and cook egg mixture,
stirring occasionally, until firm. When
almost done, stir in ham, green onions, salt
and pepper.
2. Spoon ¼ of the egg mixture on top of
each tortilla. Sprinkle the eggs with
cheese, fold over the tortilla to make a
roll and top with salsa if desired.
Individual Microwaveable Breakfast Quiche
Ingredients:
4 egg whites
¼ c. fat free cottage cheese
⅛ cup shredded (taco) cheese
2 tbp. Pace Chunky Mild Salsa
2 oz. or ¼ c. 8th Continent Light Original
soy milk
Directions:
1. Mix all ingredients in microwavable bowl
and heat for 1 minute on high or until completely
risen and done.
2. Weekends - Bake at 350° F for 45
minutes.
ENJOY!
Number of Servings: 1
Quick 'N Easy Chocolate Mousse
Ingredients:
1 pkg Chocolate instant pudding
1 Cool Whip
Preparations:
Make the pudding according to package
directions. Fold in Cool Whip until you
reach your desired consistency, then
refrigerate. Serve chilled with Cool Whip
garnish if desired.
Single Serving Chocolate Brownie
Ingredients
1 tbsp. whole wheat flour
1 tbsp. sugar (do not substitute)
1 tbsp. unsweetened cocoa
A pinch of baking soda
A pinch of salt
1 tbsp. of low fat vanilla yogurt, add more
if needed to blend the mixture
Directions:
Mix it all up, pop it in the microwave for
just over a minute, enjoy
Number of Servings: 1
Triple-Chocolate Penuche Brownies
6 ounces fine-quality bittersweet chocolate, chopped (chips are okay)
2 ounces unsweetened chocolate, chopped
1½ sticks unsalted butter, softened
1 frac12; cups sugar
2 teaspoons vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup milk chocolate chips
Penuche Frosting
½ stick unsalted butter, softened
½ cup light brown sugar, packed
¼ cup milk
Prepare a 13 by 9 inch baking pan with
parchment paper or tin foil so that the
sides and bottom are covered. Spray with Pam
or butter the surface of the paper/foil.
This will make it super easy to remove the
brownies later. If you don't have parchment
paper or tin foil, just thoroughly butter
and flour the pan, paying extra attention to
the corners.
In a metal bowl set over a pan of barely
simmering water, melt the bittersweet
chocolate and the unsweetened chocolate with
the butter, stirring until the mixture is
smooth. Remove the bowl from the heat and
let the mixture cool for 5 minutes. Stir in
sugar and vanilla.
Preheat oven to 350° F.
Crack the eggs into a separate bowl and
whisk with a fork, scrambled egg style. Pour
the egg mixture into the bowl, a little at
at time, stirring well after each addition.
Stir in the salt and the flour, stirring
until the mixture is just combined. Add the
chocolate chips.
Pour the batter into the pan, smooth out the
top, and bake the mixture in the middle of a
preheated 350F oven for 25 minutes, or until
a tester comes out with crumbs adhering to
it. Remove from the oven and wait 5 minutes
for it cool slightly. Remove the brownies
from the pan using the paper or foil and
place on a large cutting board or larger
cookie sheet.
In a small saucepan over medium heat, melt
the butter. When it's fully melted, add the
brown sugar and continue to mix constantly.
When the mixture is well combined, add the
milk and continuing stir. Increase the heat
to medium-high, all the while, stirring the
caramel. Let the mixture come to boil for 3
minutes.
Hover the saucepan a bit high over the
brownies so that you get a long ribbon of
caramel flowing from the pan. Slowly pour
the mixture over the brownies in a zig-zag
fashion, working from one side to the other,
being sure not to cover the entire surface
of the brownies with the caramel (you want
to see some of the chocolate brownies
peeking through the surface).
Let the brownies and penuche cool completely
before cutting.
Yield: 24 brownies, although it really
depends on how big you cut them.
