From: Healthy Cooking
1/2 cup packed dark brown sugar
2 T. plus 2 t. cornstarch
1/8 t. salt
2 cups fat-free milk
2 egg yolks, lightly beaten
1 T. butter
1-1/2 t. vanilla extract
1. In a small saucepan, combine the brown sugar, cornstarch and salt. add milk and egg yolks; stir until smooth. cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
2. Remove from the heat; stir in butter and vanilla. Cool to room temperature; stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.
Saturday, July 24, 2010
Southwest Steak Quesadillas
1/4 cup lime juice
6 garlic cloves, minced
4 t. chili powder
4 t. canola oil
1 t. salt
1 t. crushed red pepper flakes
1 t. pepper
2 beef flank steaks (1 lb. each)
1. In a large resealable plastic bag, combine the first seven ingredients; add the beef. Seal and turn to coal; refrigerate for at least 4 hours.
2. Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill beef, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness.
Let stand for 5 minutes; thinly slice across the grain.
Southwest Steak Quesadillas
1 each small green, sweet red, and yellow peppers, finely chopped.
1 small red onion, finely chopped
4 multi-grain tortillas
1/2 cup shredded Monterrey jack or Mexican blend cheese
1 cooked Southwest Steak (above)
1/4 cup minced fresh cilantro
2 t. chopped and seeded jalapeno pepper
Salsa, guacamole, and reduced-fat sour cream, optional
1. In a large nonstick skillet coated with cooking spray, cook and stir peppers and onion over medium-high heat until tender. Transfer to a small bowl.
2. Coat the same skillet with cooking spray; add one tortilla. Top with a fourth of steak, 1/3 cup pepper mixture, 1 t. cilantro and 1-1/2 tsp. jalapeno.
Fold over and cook over low heat for 1-2 minutes on each side until cheese is melted; remove. repeat for remaining quesadillas, spraying pan as needed. Cut into wedges.
6 garlic cloves, minced
4 t. chili powder
4 t. canola oil
1 t. salt
1 t. crushed red pepper flakes
1 t. pepper
2 beef flank steaks (1 lb. each)
1. In a large resealable plastic bag, combine the first seven ingredients; add the beef. Seal and turn to coal; refrigerate for at least 4 hours.
2. Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill beef, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness.
Let stand for 5 minutes; thinly slice across the grain.
Southwest Steak Quesadillas
1 each small green, sweet red, and yellow peppers, finely chopped.
1 small red onion, finely chopped
4 multi-grain tortillas
1/2 cup shredded Monterrey jack or Mexican blend cheese
1 cooked Southwest Steak (above)
1/4 cup minced fresh cilantro
2 t. chopped and seeded jalapeno pepper
Salsa, guacamole, and reduced-fat sour cream, optional
1. In a large nonstick skillet coated with cooking spray, cook and stir peppers and onion over medium-high heat until tender. Transfer to a small bowl.
2. Coat the same skillet with cooking spray; add one tortilla. Top with a fourth of steak, 1/3 cup pepper mixture, 1 t. cilantro and 1-1/2 tsp. jalapeno.
Fold over and cook over low heat for 1-2 minutes on each side until cheese is melted; remove. repeat for remaining quesadillas, spraying pan as needed. Cut into wedges.
Grilled Pepper Jack Chicken Sandwiches
From: Healthy cooking
2 boneless skinless chicken breast halves, cut into 4 pieces
1 tsp. poultry seasoning
4 bacon strips, cooked and halved
4 slices pepper Jack cheese
4 whole wheat slider buns
4 small lettuce leaves
optional: onion rings, tomato slices, and dill pickle slices
1. Sprinkle chicken with poultry seasoning. coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear. Top with bacon and cheese; cover and grill 1-2 minutes longer or until cheese is melted.
2. Serve on buns with lettuce, onion, tomatoes, and pickles, if desired.
2 boneless skinless chicken breast halves, cut into 4 pieces
1 tsp. poultry seasoning
4 bacon strips, cooked and halved
4 slices pepper Jack cheese
4 whole wheat slider buns
4 small lettuce leaves
optional: onion rings, tomato slices, and dill pickle slices
1. Sprinkle chicken with poultry seasoning. coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear. Top with bacon and cheese; cover and grill 1-2 minutes longer or until cheese is melted.
2. Serve on buns with lettuce, onion, tomatoes, and pickles, if desired.
Homemade Fish Sticks
From: Healthy Cooking
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup dry bread crumbs
1/2 t. salt (optional)
1/2 t. paprika
1/2 tsp. lemon-pepper seasoning
3/4 lb. cod strips
Butter-flavored cooking spray
1. Place flour and egg in separate shallow bowls. In another shallow bow, combine bread crumbs and seasonings. Dip fish in the flour, then egg, then roll in the crumb mixture.
2. Place on a baking sheet coated with cooking spray. Spritz fish sticks with butter-flavored spray. Bake at 400 degrees for 10-12 minutes or until fish flakes easily with a fork, turning once.
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup dry bread crumbs
1/2 t. salt (optional)
1/2 t. paprika
1/2 tsp. lemon-pepper seasoning
3/4 lb. cod strips
Butter-flavored cooking spray
1. Place flour and egg in separate shallow bowls. In another shallow bow, combine bread crumbs and seasonings. Dip fish in the flour, then egg, then roll in the crumb mixture.
2. Place on a baking sheet coated with cooking spray. Spritz fish sticks with butter-flavored spray. Bake at 400 degrees for 10-12 minutes or until fish flakes easily with a fork, turning once.
Wheat Germ Steusel Banana Muffins
From: Healthy Cooking
*I came on here to get this recipe and saw mashed potatoes in it!!! Then I realized it was supposed to be mashed bananas. Sorry If this confused anyone!
1 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup packed brown sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1-1/3 cup mashed bananas (about 3)
1 egg
1 T. Canola oil
2 T. unsweetened applesauce
STREUSEL:
1/4 c. packed brown sugar
2 T. toasted wheat germ
1/8 t. ground cinnamon
1 T. cold butter
2 T. finely chopped walnuts
1. In a large bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, beat the bananas, egg, oil and applesauce until well blended. Stir into dry ingredients just until moistened.
2. Coat muffin cups with cooking spray; fill two -thirds full with batter. For streusel, combine the brown sugar, wheat germ and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.
3. Bake at 375 degrees or 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
*I came on here to get this recipe and saw mashed potatoes in it!!! Then I realized it was supposed to be mashed bananas. Sorry If this confused anyone!
1 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup packed brown sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1-1/3 cup mashed bananas (about 3)
1 egg
1 T. Canola oil
2 T. unsweetened applesauce
STREUSEL:
1/4 c. packed brown sugar
2 T. toasted wheat germ
1/8 t. ground cinnamon
1 T. cold butter
2 T. finely chopped walnuts
1. In a large bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, beat the bananas, egg, oil and applesauce until well blended. Stir into dry ingredients just until moistened.
2. Coat muffin cups with cooking spray; fill two -thirds full with batter. For streusel, combine the brown sugar, wheat germ and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.
3. Bake at 375 degrees or 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Spinach Quesadillas
From Healthy Cooking
4 c. fresh baby spinach
4 green onion, chopped
1 small tomato, chopped
2 T. lemon Juice
1 t. ground cumin
1/4t. garlic powder
1 cup Monterey Jack or Mexican Cheese blend
1/4 cup ricotta cheese
6 Multi-grain tortillas
Sour Cream, and avocados, if desired
In a large nonstick skilled, cook the spinach, onions, tomato, lemon juice, cumin and garlic powder over medium heat until spinach is wilted. Remove from heat; stir in cheeses.
Divide spinach mixture evenly among three tortillas. Top with remaining tortillas. Cook in a large skillet coated with cooking spray over low heat for 1-2 minutes on each side or until heated through. Cut into wedges.
4 c. fresh baby spinach
4 green onion, chopped
1 small tomato, chopped
2 T. lemon Juice
1 t. ground cumin
1/4t. garlic powder
1 cup Monterey Jack or Mexican Cheese blend
1/4 cup ricotta cheese
6 Multi-grain tortillas
Sour Cream, and avocados, if desired
In a large nonstick skilled, cook the spinach, onions, tomato, lemon juice, cumin and garlic powder over medium heat until spinach is wilted. Remove from heat; stir in cheeses.
Divide spinach mixture evenly among three tortillas. Top with remaining tortillas. Cook in a large skillet coated with cooking spray over low heat for 1-2 minutes on each side or until heated through. Cut into wedges.
Dilly Salmon Patties
From Healthy Cooking
2 eggs
1 medium onion, finely chopped
1/4 cup mashed potato flakes
1/4 cup seasoned bread crumbs or stuffing mix
1 garlic clove, minced
1/4 t. dill weed
1/4 t. pepper
1/8 t. celery salt
1 can salmon, drained, bones and skin removed
1 t. olive oil
In a small bowl, combine first eight ingredients. Add salmon; mix well. Shape into four patties. In a large nonstick skillet coated with cooking spray, cook patties in oil over medium heat for 5 minutes on each side or until browned.
2 eggs
1 medium onion, finely chopped
1/4 cup mashed potato flakes
1/4 cup seasoned bread crumbs or stuffing mix
1 garlic clove, minced
1/4 t. dill weed
1/4 t. pepper
1/8 t. celery salt
1 can salmon, drained, bones and skin removed
1 t. olive oil
In a small bowl, combine first eight ingredients. Add salmon; mix well. Shape into four patties. In a large nonstick skillet coated with cooking spray, cook patties in oil over medium heat for 5 minutes on each side or until browned.
Subscribe to:
Posts (Atom)