Salmon Burger
Ingredients
- 1 pound skinless, boneless salmon, roughly chopped
- 2 tsp chives
- 1 avocado, sliced
- 1 tomato, sliced
- 4 whole wheat rolls
Directions:
- In a food processor chop the salmon and chives and form into 4 patties.
- Place in a non-stick skillet with cooking spray or olive oil and cook for 5-minutes per side.
- Serve on whole-wheat roll with tomato and avocado slices.
Piggy & MonkeyCupcakes
After you have baked a batch of vanilla cup cakes and chocolate cup cakes from a store bought box mix get to decorating! Turn those standard cup cakes into cute monkeys and piggies in a few simple steps.
Monkey materials:
- Chocolate icing to form the base
- White decorating gel icing tube to make the white of the eye
- Brown decorating gel icing tube for nose holes
- Ginger Snap Cookies, break one in half to make a mouth and a nose
- Chocolate candies like mini-m&ms to make the brown of the eye
- Mini-Oreo Cookies for ears
Piggy Materials:
- Pink icing to form the base
- Pink Marshmallows cut in half and use for a nose
- Brown decorating gel icing tube for nose holes and eyes
- Mini-Pink Marshmallows cut in half and use for ears
Oatmeal & Apricot Energy Bars
Ingredients
- Cooking spray
- 1/2 cup honey
- 1/2 cup natural creamy peanut butter
- 2 tablespoons maple syrup
- 1 tablespoon canola oil
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 2 cups crisp brown rice cereal
- 1/4 cup ground flax seed
- 1/2 cup chopped walnuts
- 1 cup chopped dried apricots
- 1/2 teaspoon kosher salt
Directions:
- Spray a 9 by 13-inch baking dish with cooking spray and set aside.
- In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, and brown sugar. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.
- In a mixing bowl, combine oats, rice cereal, ground flax, walnuts, apricots, and salt.
- Pour peanut butter mixture over oatmeal mixture and stir gently until well combined. Then transfer to the prepared baking dish & cover with parchment paper and press firmly into dish.
- Allow the bars to cool completely (will cool faster in the refrigerator). Cut into squares or bars.
- Store in an airtight container for a week or freeze individually for up to 3 months.
Mango Salsa
Ingredients
- 1 cup chopped plum tomatoes
- 1 cup chopped mango (tip buy frozen mango & let it thaw)
- 1 tablespoon chopped red onion
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 2 tablespoons fresh lime juice
- Optional: dash of hot sauce
Directions:
- 1. Combine all of the ingredients in a small bowl. Mix to combine.
Pear Quesidilla with Pear Chutney
Ingredients
- 1 whole pear chut
- 1/4 cup onion, chopped
- 2 tbs red bell pepper
- 1/4 cup white wine
- some sugar to taste
Directions:
- Preheat the oven to 425F
- In small kettle, stir together pears, onions, red pepper, wine, and sugar.
- Heat pear mixture to boiling, stirring frequently. Reduce heat. Simmer until chutney is dark and syrup-like.
- Place chutney in food processor and puree.
- Place slices of pear, brie evenly then top with the mozzarella cheese in a whole wheat tortilla.
- Cook in the oven for 7-10 minutes or less if the oven is running hot.
- Slice it and serve with pear chutney on the side.
Chicken Noodle Soup
Ingredients
- 2 cups baby carrots, chopped
- 1 sweet onion, chopped
- 1 roasted chicken
- 2 boxes chicken stock, 32 oz each
- 1/2 pound of white/egg/wheat noodle
Directions:
- Pour the broth into a large crock pot then add the carrots, onions, and other mixed vegetables.
- Place the chicken in the broth then cover with the lid and cook on low for 8 hours.
- Uncover, remove the meat from the bones and put half of the chicken meat back in the soup; reserve the other half for sandwiches.
- Add in the noodles and cook for 15 minutes.
Tuna Steak with Zack Smith
Ingredients
- Thick tuna steaks
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp. extra virgin olive oil
Directions:
- Set a large frying pan on med-high heat.
- Add tuna steaks to a pan. Shake the pan couple of times so that steaks don't stick.
- Sear 2.5 minutes on one side. Flip and sear 1.5 minutes on the other side. This will cook 1/4" of tuna on each side and leave the rest rare.
- Srinkle salt and pepper to taste.
Egg Bake
Ingredients
- 1 pound breakfast sausage
- 6 whole eggs
- 2 cups fat free milk
- 1 cup shredded cheese
- 1 1/2 tsp mustard
- 1 tbs worcestershire
- crust of 6 slices whole wheat bread
Directions:
- Cook sausage over medium heat until evenly brown.
- Combine all of the ingredients except sausage in a small bowl. Mix to a baking dish then add sausage.
- Refrigerate mixture for 24 hours and bake at 350 degrees F. for 45 minutes
Corn Salsa
Ingredients
- 1 1/2 cups corn kernels
- 1/4 cup chopped red onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoons fresh lime juice
- 2 teaspoons seeded and chopped jalapeno pepper (optional)
Directions:
- Combine all of the ingredients in a small bowl. Mix to combine.
Lemon Blueberry Coffee Cake
Ingredients
Topping:
- 1 1/2 cups fresh blueberries
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
Cake:
- 3 cups all-purpose flour
- teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sugar
- 1 cup plain yogurt
- 3 large eggs
- 1/4 cup milk
- 3 tablespoons vegetable oil
- 1/4 cup plus 1 tablespoon applesauce
- 1 1/2 teaspoons grated lemon zest
- 1/2 teaspoon vanilla extract
Directions:
- Preheat over to 350 degrees F.
- Prepare a 9 X 13" baking pan with vegetable spray.
- In a small bowl, combine the topping ingredients.
- For the cake combine the flour, baking powder, baking soda.
- In a separate bowl whisk together the remaining ingredients & add the flour mixture and stir until moistened. Pour the batter into the baking pan and sprinkle evenly with the topping.
- Bake for 30 minutes or until a toothpick comes out clean.
Baked Ham, Apple & Gorgonzola Sandwich
Ingredients
- 2 ounces Black Forest Ham
- 1 ounce gorgonzola cheese
- 1/4 of an apple sliced thin
- fresh Panini
- Maple Syrup
Directions:
- Slice the Panini and layer it with ham, cheese, and apple.
- Bake in a toaster oven until cheese is melted.
- Drizzle with maple syrup and serve.
Crab & Corn Chowder
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoon butter
- 3 red potatoes
- 2 stalks of celery
- 2 small red peppers
- 1 bay leaf
- 3 tablespoons all-purpose flour
- 2 cups low sodium chicken stock
- 1 quart fat free milk
- 3 cups frozen corn kernels
- 8 ounces crabmeat
Directions:
- Heat oil and butter and add all veggies. Add bay leaf.
- Saute veggies for about 5 minutes and then sprinkle in the flour.
- Cook for a few minutes, stirring continuously and then add in the broth and stir to combine.
- Add in the milk, stir to combine and then bring to a boil. Once the mixture boils, let it bubble about one minute more. (Stir occasionally through this process).
- Add in the corn and crabmeat and simmer for 5 minutes. Add salt and pepper as needed.
- Tip for a thicker soup: let the soup continue to simmer until it has reduced by about 1/4!
CRISPY CHICKEN FINGERS
Ingredients
- 1 pound boneless, skinless chicken tenders
- 2 cups panko breadcrumbs
- 2 eggs, beaten
- olive oil
Directions:
- Preheat oven to 350-degrees.
- Prepare a bowl with the beaten eggs and a separate bowl for the breadcrumbs.
- Warm the skillet with a small amount of olive oil.
- Dip the chicken tender in the eggs and then in the breadcrumbs. Place in the skillet and cook on both sides until crispy.
- Transfer to baking dish and bake to finish cooking the chicken.
- Repeat until all your chicken tenders are cooked!
CREAMY TOMATO SOUP
Ingredients
- 2 cloves minced garlic (or more)
- 1 tbsp. butter
- 1 tbsp. flour
- 1 1/2 cups Fat-Free Half & Half or low fat milk
- 1 can (14-oz) crushed tomatoes (pureed)
- 1 can (14.5-oz) low sodium chicken broth
- 1 tsp. oregano
- 1 tsp. basil
Directions:
- Saute the garlic with butter until all the butter is melted.
- Stir in flour until mixed well. Add the milk and cook over medium heat until thickened and bubbly, then cook one minute more.
- Add the pureed tomatoes, chicken broth, and spices. Bring to a boil.
Cajun Shrimp with BBQ Cocktail Sauce
Ingredients
Serves 6
- 2 cans of beer
- 1/2 cup cider vinegar
- 2 cups water
- 2 tablespoons Old Bay Seasoning
- 2 pounds large shrimp in the shell
- 2 tablespoons minced garlic
- 1 tablespoon Creole Seasoning
- 2 cups bbq sauce
- 1/4 cup prepared horseradish
Directions:
- In a large pan add the beer, vinegar, and water. Add in the Old Bay Seasoning. Cover and bring to a boil.
- Once boiling, add the shrimp. Cover and cook for 2 minutes or until the shrimp are turned pink.
- Drain the shrimp in a colander and cover with ice to chill them down (to stop the cooking).
- Transfer to a serving dish and toss with the garlic and Creole seasoning.
- Combine the bbq sauce and horseradish together for dipping.
DIRT PUDDING CAKE
Ingredients
- 1 to 1 1/4 lb. pkg. Oreo cookies
- 1 (8 oz.) package of light cream cheese
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 3 cups fat free milk
- 1 (12 oz.) tub light Cool Whip
- 2 (3 1/2 oz.) packages of instant vanilla or chocolate pudding
- 1/2 tsp. vanilla
- gummy worms and/or other critters
Directions:
- Clean a new (food safe) flowerpot or large clear serving dish.
- Crush Oreos. Put 1/3 of the crushed Oreos into the serving dish and set aside.
- Mix butter, cream cheese and sugar and vanilla together. Set aside.
- Combine milk and pudding mix. Fold Cool Whip into the pudding.
- Fold together pudding mixture and butter-cream cheese mixture.
- Layer this mixture (about 1/3 of it) onto the crumbled cookies in the serving dish. Next, add another layer of the pudding mixture, then another layer of cookie crumbs, continuing until all ingredients are used.
- As you're layering the ingredients, decoratively place several gummy worms and critters in the "soil" so they will be seen emerging.
- Chill in refrigerator for 3 to 4 hours before serving.
Sandwich on a stick
Ingredients
- cherry tomatoes
- grapes
- chadder cheese cubes
- olives/pickles
- ham
- turkey
- roast beef
Directions:
- Cut up cubes of bread, cheese and lunch meat. Experiment with different types of meats and cheeses.
- Slide the cubes onto a skewer with cherry tomatoes, grape, and an olive/pickle.
Granny's Best Chocolate Cake
Ingredients
Serves 16
Cake:
- 2 cups flour
- 2 cups sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking soda
- 2 eggs
- 2 teaspoons vanilla
- 2/3 cup sour milk (2/3 cup milk + 1 tablespoon white vinegar)
- 1 cup hot water
Frosting:
- 1 egg beaten until frothy
- 1 cup sugar
- 2 squares baking chocolate
- 2 tablespoons margarine
- 3 tablespoons milk
Directions:
Cake:
- Preheat oven to 350 degrees F.
- Combine all ingredients (except water) and beat for 3 minutes.
- Add hot water and stir until combined.
- Bake in greased 13 X 9" pan for 50 minutes.
Frosting:
- Mix all ingredients (except vanilla) in a medium saucepan and bring to a boil.
- Boil for one minute and remove from heat. Stir in vanilla.
- Pour the frost over the cake.
Nacho Bowl
Ingredients
Serves 4
- 1 can refried (low fat) black beans
- 1 large chicken breast, cut into bite size cubes
- 1 medium red onion
- vegetable oil
- cayenne pepper
- 10" soft tortilla shell
- non stick cooking spray
- 2 diced plum tomatoes
- 1 cup grated cheddar cheese
- 1 scallion sliced
- 1/4 cup salsa
- 1/4 cup sour cream
Directions:
- Preheat the oven to 350 degrees F.
- Saute chicken & onion in oil until chicken is browned.
- Add the black beans to the pan (may need to add a small amount of water if the beans look dry). Season with cayenne pepper to taste.
- Spray a small round cast iron skillet with non-stick cooking spray. Place a flour tortilla in the skillet and lightly press it in. Bake for about 5 minutes or until golden brown. Remove from pan & place on serving plate.
- Fill the freshly baked tortilla 'bowl' with the black bean mixture.
- Top with grated cheese, diced tomato, scallions, salsa, and sour cream.
BBQ Black Beans
Ingredients
Serves 4
- 4 slices of center cut bacon
- 2 plum tomatoes
- 1/2 sweet onion
- 1 can black beans (drained and rinse)
- 1/2 cup barbeque sauce
- Light sour cream
Directions:
- Crisp the bacon and remove from the pan & place the bacon on a paper towel. Drain the grease from the pan.
- Slice the tomatoes and onion into small bite size pieces. Place the veggies in the pan and saute until tender.
- Drain and rinse the black beans, add to the sauted vegetables. Heat the beans thoroughly (about 5 minutes).
- Add the barbeque sauce and heat thoroughly.
- Crumble the bacon slices and sprinkle on the beans.
- Serve with a dollop of light sour cream.
Summer Squash Bake
Ingredients
Serves 4
- 1 medium zucchini
- 1 medium yellow squash
- 1 large beefsteak tomato
- 4 ounces crumbled feta cheese
- 1 cup low fat cottage cheese
- bread crumbs
- olive oil
Directions:
- Preheat oven to 375 degrees F.
- Wash and slice all veggies into thin slices.
- In a baking dish (suggested 9" X 9") first place a layer of veggies.
- Then top the veggies with part of the cheeses & sprinkle with breadcrumbs.
- Continue layering the veggies, cheese, and breadcrumbs to the top of the baking dish.
- Finish with a layer of cheese and breadcrumbs. Lightly sprinkle with olive oil.
- Bake for 45 minutes or until the veggies are tender.
Cold Cucumber Salad
Ingredients
Serves 4
- 2 large beefsteak tomatoes
- 1 medium cucumber
- 1/2 sweet onion
Dressing
- 1/2 cup light mayonnaise
- 1/4 cup red wine vinegar
- 1/4 (or less) cup sugar
Directions:
- Clean the vegetables and slice into bite size pieces & place in a mixing bowl.
- In a small mixing bowl combine the mayonnaise, red wine vinegar, and sugar. Whisk together until well combined. Pour the dressing over the veggies.
- Chill and serve.
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