Honey Sponge Cake

6 eggs, separated
1 cup sugar
1/4 cup orange juice
1 tablespoon lemon juice
Granted rind of 1 lemon
1/3 cup honey
1/2 cup cake meal, sifted
1/2 cup potato starch
1 teaspoon salt

In a large bowl, beat the egg yolks for 4 to 5 minutes until light. Gradually beat in the sugar. Stir in the juices, rind, and honey; blend well. Sift the cake meal with the potato starch; stir into the egg yolk mixture.

In a large bowl, beat the egg whites with the salt until stiff but not dry. Gently fold the egg whites into the yolk mixture. Pour the batter into an ungreased 9-inch tube pan. Bake in a preheated 325-degree F oven for 55-60 minutes. Invert and cool. Serves 10 or more.

Slow Cooker Pot Roast

1 Reynolds® Slow Cooker Liner 
1/4 cup water 
4 medium red potatoes, cut in quarters 
1 medium onion, cut in quarters 
1 bag (16 ounces) fresh whole baby carrots 
1 envelope (about 1 ounce) dry onion soup and recipe mix 
1/4 teaspoon ground black pepper 
1/4 teaspoon dried thyme leaves 
1 boneless beef chuck pot roast (2 1/2 to 3 pounds) 

• Place the slow cooker liner into a 5-quart slow cooker according to the liner package directions.
• 2
  Stir the water, potatoes, onion, carrots and soup mix in the cooker.  Season the beef with the black pepper and thyme.  Place the beef into the cooker.
• 3
  Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender and the vegetables are tender.

Crock Pot Chicken Marsala

Serves 4

3 tablespoons flour, divided
Salt & pepper
4 boneless, skinless chicken breasts, each about 6 ounces
8 ounces crimini mushrooms, thickly sliced (buy pre-sliced, if you prefer)
1 large shallot, thinly sliced
1/4 cup chopped parsley
1/2 cup marsala wine (dry sherry and a splash of sweet vermouth make a good substitute—and if all you have is a bottle of regular ol’ wine, that’ll work too)
1/2 cup low-sodium chicken broth
1 tablespoon butter, softened
1 teaspoon honey or agave, optional

Coat the insert of your slow cooker with nonstick spray.

1. Put 2 tablespoons of flour plus a generous amount of salt & pepper into a gallon-sized zipper-lock bag. Add the chicken, seal, and toss to coat. Remove the chicken, tapping off excess coating, and place the chicken into the slow cooker. Top with the mushrooms, shallot, and parsley, and use your hands to toss the vegetables gently.
2. Combine the marsala and broth (I just measure them both into the same cup) and pour over the top. Cook on LOW for 3-4 hours or HIGH for 2-3 hours.
3. About 30 minutes before serving, mash together the remaining tablespoon of flour and the butter until well combined. Stir into the slow cooker, cover, and cook (or hold on WARM) until ready to serve.
4. Taste and adjust the seasoning. If your palate tells you a little sweetness would be nice, stir in the honey or agave.
5. Serve with noodles, rice, or Israeli couscous—something that’ll sop up that sauce.

Butternut Squash Mac and Cheese

Prep 15 minutes
Bake 14 minutes
Oven 425 degrees
Cook 40 minutes

12 oz. dried rigatoni
1 1/2 lb. butternut squash, peeled, seeded, and cut into chunks (3.5 cups)
2 3/4 cups milk
1/4 cup all-purpose flour
8 oz. Gruyere cheese, shredded (2 cups)
2 small sweet onions, cut into chunks
3 oz. sourdough bread
2 Tbsp. butter, melted
Fresh flat-leaf Italian parsley

1. Preheat oven to 425 degrees. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.

2. Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.

3. In skillet, heat oil, add onion; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.

4. Add squash-cheese mixture and onions to pasta. Toss well to combine, then transfer to prepared baking dish.

5. Place bread in a food processor pulse with two or three on/off turns to form large coarse crumbs ( you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. Bake until top is browned, about 14 to 15 minutes. Cook 5 minutes. Sprinkle with parsley. Makes 6 to 8 servings.

Each serving: 686 cal, 29 g fat, 79 mg chop, 668 mg sodium, 77 g carb, 5 g fiber, 30 g pro.

Gnocchi all'Amatriciana

Makes 6 servings
Prep 10 minutes
Cook 27 minutes
Bake at 350 degrees for 25 minutes

1 large onion, diced
4 cloves garlic, sliced
1 tsp red pepper flakes
1 can (28 oz crushed tomatoes)
1/4 cup plus 2 Tbsp grated or shredded Pecorino Romano cheese
1 tsp chopped fresh thyme
2 packages (17.5 oz each) potato gnocchi

1. Heat oven to 350 degrees. Bring a large pot of slated water to boiling.

2. In a skillet, heat oil, stir onion and saute 4 minutes over medium heat until softened. Add garlic and red pepper flakes; cook2 minutes. Stir in tomatoes, 2 Tbsp of the cheese, and the thyme. Bring to a simmer and cook 10 minutes.

3. Meanwhile, add gnocchi to salted water. Allow water to return to a boil and cook gnocchi for 1 minute. Drain, reserving 1/2 cup of the pasta water. Return gnocchi to pot. Stir in tomato sauce and reserved pasta water. Transfer to a 13 x 9 x 2 - inch baking dish. Sprinkle with remaining 1/4 cup cheese an dbake at 350 degrees for 20-25 minutes, or until cheese has melted and sauce is bubbling.

Per Serving: 460 cal, 13 g fat, 15 g pro, 72 g carb, 8 g fiber, 1,081 mg sodium, 24 mg chol.

Vegetable Fried Rice

In a skillet; cook 4 beaten eggs in 1 Tbsp oil; slice cooked egg and reserve. Add 1 Tbsp oil, 2 ribs sliced celery and 1 each sliced onion, green pepper and carrot. Cook 6 minutes. Stir in 3 cups cooked rice, 1/2 cup vegetable broth, 3 Tbsp soy sauce and 2 Tbsp ketchup. Heat; stir in egg. Top with 2 chopped scallions. Serves 4.

Mushroom Agnolotti with Corn, Tomatoes, and Arugula Pan Sauce

Total Time: 30 minutes

2 ears sweet corn on the cob

18 oz. wild mushroom agnolotti or ravioli

2 Tbsp EVOO

1 small onion, thinly sliced

1 clove garlic, thinly sliced

2 medium tomatoes, cored and chopped

2 Tbsp. unsalted butter

5 oz. baby arugula (6 cups)

2 oz. Parmigiano-Reggiano or pecorino cheese, finely shredded

1. Bring a large pot of generously salted water to a boil. Shave corn off the eats with a knife and reserve. Add the cobs (to release corn starches and add richness) and agnolotti to water; set timer to 6 minutes.

2. Meanwhile, for pan sauce, heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until fragrant, about 2 minutes.

3. Add corn kernels to skillet; cook over medium-high heat until bright and crisp-tender, 1 minute. Add the tomatoes and toss until they begin to release some juices, about 2 minutes more. 

4. Drain the pasta, reserving 1/4 cup cooking liquid; discard cobs.  Add pasta back to the pot with the reserved cooking water, corn mixture, and butter. Gently toss ove rlow heat to melt butter. Stir in arugula and toss until just wilted. Divide among four bowls and top with finely grated cheese. Makes 4 servings.

Each Serving: 566 cal, 31 g fat, 102 mg chol, 1,075 mg sodium, 55 g carb, 6 g fiber, 23 g pro.

Orecchiette with Ricotta and Chard Pan Sauce

Total Time: 25 minutes

1 large bunch organic green or rainbow Swiss chard
3/4 lb dried orecchiette
2 Tbsp. EVOO
2 Tbsp. butter
Crushed Red Pepper
2 oz ricotta salata, asiago, or pecorino cheese, freshly grated
1/4 cup fresh, whole-milk ricotta cheese
Sea salt and cracked black pepper
Freshly grated ricotta salata, asiago, or pecorino cheese

1. Bring large pot of generously salted water to boiling. Separate chard stems from leaves; cut both into bite-size pieces. Add orecchiette to boiling water. Set timer for 10 minutes.

2. Meanwhile, for pan sauce, in large skillet heat oil over medium-high heat. Add chard stems, cook 3 to 5 minutes, until crisp-tender.

3. After 10 minutes, add chard leaves to cooked pasta; cook 2 minutes more. Drain, reserving about 1/4 cup of cooking liquid. Return pasta and chard to pot; place over lowest heat setting. Add chard stems and any residual oil to pasta, along with butter, crushed red pepper, and reserved cooking liquid. Grate in ricotta salata; toss. Season with pepper and nutmeg. Divide among bowls. Top each with about 1 Tbsp. ricotta. Add sea salt, pepper, and additional ricotta salata to taste. Makes 4 servings.

Each Serving: 530 cal, 21 g fat, 42 mg chol, 850 mg sodium, 70 g carb, 4 g fiber, 16 g pro.

Chili-Lime Turkey Patties

2 cups cut-up leftover cooked turkey
1/4 cup fresh parsley
2 Tbsp sliced celery
2 Tbsp sliced green onion
1 cup panko
1/4 cup mayonnaise
1 egg, lightly beaten
1 Tbsp lime juice
1 tsp red chile paste
1/8 tsp worcestershire sauce
2 Tbsp butter
1 recipe lime butter sauce

(1) In a food processor, process turkey until just ground; transfer to a bowl. Process parsley, celery and onion until finely chopped; add to bowl. Add half the panko, the mayonnaise, egg, lime juice, chile paste, and Worcestershire sauce. Form eight 3-inch patties; coat with remaining panko.

(2) In 12-inch skillet heat 1 tablespoon butter over medium heat. cook patties, half at a time, 10 minutes or until browned and 165 degrees in center, turning halfway through. Repeat. Serve with lime butter sauce and lime wedges. Makes 8 servings.

Lime Butter Sauce: In small saucepan combine 1/3 cup white whine or chicken broth, 1 Tbsp lime juice, and 1 minced garlic clove. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Reduce heat to low. Whisk in 2 Tbsp whipping cream. Gradually whisk in 1/3 cup butter, cut up, until melted. Stir in 1 Tbsp Asian sweet chili sauce.

Turkey Meatloaf

Serves 6| Hands-On Time: 25m| Total Time: 1hr 00m

Ingredients

• 1 1/2  pounds  lean ground turkey
• 1  onion, chopped
• 1  bunch spinach, thick stems removed and leaves chopped (about 4 cups)
• 1  cup  fresh flat-leaf parsley, chopped
• 1/2  cup  whole-wheat bread crumbs
• 2  tablespoons  Dijon mustard
• 1  large egg white
• Kosher salt and black pepper
• 1/4  cup  ketchup
• 2  pounds  red potatoes, quartered
• 1  cup soy milk or coffee rich
• 1  tablespoon  extra-virgin olive oil
• 1/4  cup  jarred marinara sauce, warmed (optional)

Directions

1. Heat oven to 400° F. In a bowl, combine the turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, and ½ teaspoon each salt and pepper.
2. Transfer the mixture to a baking sheet and form it into a 10-inch loaf. Spread with the ketchup. Bake until cooked through, 45 to 50 minutes.
3. Meanwhile, place the potatoes in a large pot of enough water to cover and bring to a boil. Reduce heat and simmer until tender, 15 to 18 minutes. Drain the potatoes and return them to the pot. Mash with the soy milk or coffee rich oil, ½ teaspoon salt, and ¼ teaspoon pepper.
4. Serve the meat loaf with the potatoes and the marinara sauce, if using.

Greek Garlic Chicken

2 chickens, cut into 1/8's
2 onions, cut into large chunks
2 lemons
12-16 springs fresh oregano
8 cloves fresh garlic, halved
fine sea salt
freshly ground black pepper
1/2 cup EVOO
1 cup white wine
1.5 cups Kalamata olives, putted and coarsely chopped
1/2 cup Kalamata olives, whole, for garnish

Preheat oven to 450 degrees. Place the chicken pieces in single layers, skin-side-up, into two 9x13 backing pans.

Add the onion chunks. Slices the lemons in half lengthwise. Squeeze the lemon halves over the chicken. Cut each lemon half into 4 pieces; add to the chicken.

Set aside 4 springs of oregano and strip the oregano leaves from the rest. Scatter the leaves and the stripped sprigs over the chicken; they will add their perfume to the dish.

Add the garlic and season with salt and pepper. Drizzle with the oil and wine. Toss the mixture together. Sprinkle the chopped olives over the chicken.

Bake, uncovered, for 45 minutes - 1 hour, or until fully cooked.

Transfer to platter and garnish with whole olives and reserve oregano sprigs.

Whole Wheat Couscous-Crusted Chicken

olive oil flavored nonstick cooking spray
6 bonesless, skinless chicken breast halves
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 (10 oz) box whole wheat couscous
2 Tbsp finely chopped fresh chives
2 tsp ground cumin
3 cloves fresh garlic, minced
6-8 sun-dried tomatoes, minced
2 Tbsp EVOO
Juice from 1/2 lemon
3 plum tomatoes, thinly sliced
2.5 cups water mixed with 1 Tbsp chicken-flavored consomme powder
chopped fresh parsley for garnish

(1) Preheat oven to 375 degrees.

(2) Spray two 9 x 13 inch baking pans with nonstick cooking spray.

(3) Arrange the chicken breasts in a single layer. If you had tenders, lay them in the pan as well. Season the chicken with the salt and pepper. Spray the tops of the chicken with the cooking spray.

(4) In a large bowl, combine the couscous, chives, cumin, garlic, and sun-dried tomatoes. Stir in the evoo and lemon juice. Cover the chicken with the couches mixture, pressing to pat it on as a crust on each chicken breast. Arrange 3 tomato slices to overlap on each breast.

(5) Pour the water around the chicken. Cover the pan tightly and bake until cooked through and the chicken is no longer pink inside, about 25-35 minutes.

(6) Garnish with parsley.

Classic Steak de Burgo

Prep 30 minutes
Cook 10 minutes

1/4 cup butter, softened
3 Tbsp. snipped fresh basil
4 4-oz beef tenderloin steaks
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced
1 Tbsp. olive oil
2 cups fresh mushrooms, quartered (about 6 oz.)

1. In a small bowl comibue 3 Tbsp. butter and 2 Tbsp. basil; set aside. Sprinkle steaks with salt and pepper.

2. In a large skillet cook and stir garlic in hot olive oil and ramining 1 Tbsp. butter over medium-low heat 4 to 6 inutes or until just rbown. With a slotted spoon remove garlic from skillet. Increast heat to medium-high; add remianing 1 Tbsp. basil. Cook steaks in skillet, truning once. Allow 10 to 13 minutes for medium-rare (145 degrees) to medium (160 degrees) doneness. Transfer to serving platter; top each with butter-basil mixture.

3. Add mushrooms to skillet. Cook and stir until tender and brown, about 3 minutes. Spoon mushrooms over steaks. Makes 4 servings.

Each Serving: 336 cal, 25 g fat, 102 mg chol, 214 mg sodium, 2 g carbo, 25 g pro.

Beef Bourguignon

Total Time: 3 hours 15 minutes

• Serves: 8
• 
  
• Ingredients
• 3 tablespoons olive oil
• 8 ounces button mushrooms (trimmed), quartered if large
• 3 pounds boneless beef rump roast, cut into 1-inch pieces
• Coarse salt and ground pepper
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 3 cups dry red wine
• 2 cups low-sodium chicken broth
• 1 bay leaf
• 1 garlic clove, smashed and peeled
• 4 carrots, peeled and cut into 1-inch pieces
• 10 ounces pearl onions, peeled
• 1 tablespoon butter, cut into pieces
• 2 tablespoons fresh parsley, chopped (optional)

Directions

1. Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Season beef generously with salt and pepper and add 1 tablespoon oil to pot. In batches, brown beef, 2 to 3 minutes per batch (adding up to 1 tablespoon oil per batch if needed); transfer to plate. Pour off all but 1 tablespoon fat from pot. Add tomato paste; cook, stirring, 30 seconds. Add flour and cook, stirring, 30 seconds.
2. Return beef to pot; add wine, broth, bay leaf, and garlic. Bring to a boil, cover, and transfer pot to oven; cook 1 1/2 hours. Add carrots and onions and cook until meat is very tender, 1 to 1 1/2 hours more, adding mushrooms 15 minutes before end of cooking. Stir butter into stew and serve topped with parsley if desired

Pot Roast

Beef pot roast recipe, slow cooked on stove top or in oven with onion, garlic, carrots, and red wine. Slow cooking on low heat practically ensures a tender pot roast from the tougher beef chuck or shoulder roast cut.

In order for this recipe to work properly, let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes to room temperature (between 65 and 70°F) before cooking. Otherwise, it will take a lot longer to cook at the low heat called for in this recipe.
• Cook time: 4 hours

INGREDIENTS

• 3 1/2 lb of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
• 2 Tbsp olive or grapeseed oil
• Salt, pepper, italian seasoning to taste
• 2 large yellow onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
• 4 cloves of garlic, peeled
• 1/2 cup of red wine
• 1 bay leaf
• Several carrots, peeled and cut lengthwise

METHOD

1 Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 2 Tbsp of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.




2 When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions. Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*. If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 300°F for 15 minutes, then drop it to 225°F.

3 Cook for 3 1/2 to 4 hours, or longer, until meat is tender. (If you are using a pressure cooker, cut the time by half).


After cooking 3 1/2 hours. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.

Suggest serving with green beans and potatoes

*If you use a gas range, you may find difficulty getting the flame low enough. A tip I recently read in Cook's Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan. If you have one of those high BTU ranges, I recommend cooking the roast in the oven instead.

Yield: Serves 4-5.

Sliced Steak Provencal

3 lbs fillet split or London broil
1/2 tsp fine sea salt, divided
1/2 tsp freshly ground black pepper, divided
nonstick cooking spray
2 large tomatoes, seeded, finely chopped
6 cloves fresh garlic, finely chopped
1/4 cup fresh parsley leaves, minced
1/4 cup fresh basil leaves, minced
1/3 cup evoo
1/2 tsp balsamic vinegar

(1) Season both sides of the meat with 1/4 tsp each salt and pepper.

(2) Coat a grill pan or skillet with nonstick cooking spray. Heat over medium until very hot, but not smoking. Sear the meat for 7 minutes per side, longer for the thicker London broil. Do not move it around once it hits the man until it is time to flip it with tongs. Sear the second side. Remove to platter and allow to stand for 10 minutes.

Meanwhile, in a medium bowl, mix the tomatoes, garlic, parsley, basil, oil, vinegar, and remaining salt and pepper.

Pat an even coating of the tomato mixture over the steak. Slice the steak thinly on the diagonal and serve.

London Broil

2 -3 lbs london broil beef
1 (1 1/4 ounce) package onion soup mix
4 cups fat free low-sodium beef broth
1 vidalia onion
3 stalks celery (Angled Cut)
4 carrots (Angled Cut)
5 white potatoes (Quarters)

Directions:
1. Place London Broil in Slow cooker.
2. Spread Onion Soup Mix evenly on top of London Broil.
3. Quarter Onions Place On Top Of Meat.
4. Cut Celery On Angle Put On Top Of Onions.
5. Cut Carrots On Angle Place on Top Of Celery.
6. Cut Potatoes In Quarters Place On Top Of Carrots.
7. Pour 2 Cans (14-1/2ozs) Of Fat Free- Low Sodium Beef Broth On Top.
8. Place Slow Cooker Lid And Cook On Low for 8hrs.
9. Serve London Broil And Vegetables Over Egg Noodles.Enjoy!

All-Purpose Pizza Sauce

1 28-oz. can crushed tomatoes
1 1/2 tsp. red wine vinegar
1/2 tsp. granulated garlic or garlic powder
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. ground black pepper
1/4 to 1/2 tsp. salt
1/4 to 1/2 cup water

In a medium bowl whisk together all ingredients except salt and water. Taste sauce and whisk in 1/4 cup water and enough salt to taste. If necessary, add more water to thin. "If the sauce is thick at this stage it will be past on the pizza." "It should spread easily over the dough."

Makes 3 cups.

Spicy Puttanesca Sauce: Add 1/2 cup chopped Kalamata olives or black olives, 1 Tbsp. capers, and 1/2 tsp. crushed red pepper

Asian Big Bowl

1/2 Small head napa cabbage, about 3/4 lb
1 very small head bok choy
8 cups chicken stock
2 boneless, skinless chicken breast halves, sliced into very thin strips
1/4 cup grated or shredded carrot
1 (2.8 oz) packet ramen noodles (discard the seasoning packet)
1 tablespoon mirin rice cooking wine
2 tablespoons soy sauce
scallions, sliced very thin on the optional, for garnish

Thinly slice the cabbage and bok choy. Set aside.

Pour the chicken stock into a medium pot and bring to a simmer over medium heat. Add the chicken, carrots, cabbage, and bok choy. Simmer for 5 mins.

Add the ramen noodles and cook for 2 mins. Remove from heat and stir in the mirin and soy sauce.

Ladle into bowls. Garnish each bowl with a small handful of sliced scallions.

Mexican Turkey Albondigas Soup

1 lb ground turkey
2 tsp olive oil, divided
1 onion, cut into 1/4-inch pieces
1 clove fresh garlic, minced
1/2 tsp ground cumin, divided
1/4 tsp cayenne pepper
3/4 tsp dried oregano
1/2 tsp fine sea salt
1 small red onion, cut in half and thinly sliced
1 carrot, peeled, cut into 1/4 inch pieces
2 stalks celery, cut into 1/4 inch pieces
1 small jalapeño, seeded, finely chopped
3 cloves fresh garlic, sliced
1/2 tsp parprika
1 cup tomato sauce
8 cups chicken stock
1/8 to 1/4 cup matzo meal or breadcrumbs
1 large egg
2 scallions, sliced
1/4 cup fresh cilantro, chopped

(1) Place the ground turkey in a medium mixing bowl. Set aside.

(2) Place 1 tsp of olive oil in pot over medium heat. Add onion, garlic and saute until translucent, about 5-6 minutes. Add 1/4 tsp cumin, cayenne, oregano, and salt. Toast until the spices are fragrant, about 1 minute. Add the spiced onions to the turkey.

(3) Pour the remaining 1 tsp of olive oil into the pot. Heat over medium. Add the red onion slices, carrot, celery, jalapeño, and sliced garlic. Saute for 4-5 minutes, until vegetables are fragrant. Pour in the tomato sauce and chicken stock. Bring to a simmer.

(4) Add bread crumbs to turkey, along with the egg. Gently mix with your hands. Wet hands to keep turkey fro sticking. Form walnut-sized meatballs and carefully drop into the soup. Cover the pot and allow the soup to simmer for 15 minutes (do not boil), or until meatballs are cooked through.

Ladle soup into bowls and garnish with scallions and cilantro.

Lemony Kale Salad with Tomatoes

Total TimeL 25 minutes

2 bunches dinosaur kale
3 cups red and/or yellow cherry tomatoes, halved
1 cup croutons
1/2 cup chopped walnuts
1/3 cup grated parmesan cheese
3 to 4 lemons
1/2 cup EVOO
Salt and pepper, to taste
1/2 cup shaved parmesan

1. Rinse and dry kale. Trim and discard tough stems. Stack leaves, then cut 1/4 inch strips across the leaves.

2. In extra large salad bowl combine kale, tomatoes, croutons, nuts, and the 1/3 cup grated parmesan cheese. Juice lemons over salad ingredients. Drizzle olive oil, sprinkle salt and pepper, then toss. To serve, sprinkle salad with shaved Parmesan. Makes 8 servings.

Each Serving: 297 cal, 23 g fat, 7 mg chol, 326 mg sodium, 19 g carb, 4 g fiber, 9 g pro.

Stacked Summer Vegetable Salads

Prep 50 minutes
Chill 1 to 12 hours

3 medium yellow or green zucchini
Kosher salt
4 medium carrots
1/4 small red onion
1 cup torn leaf lettuce
3 Tbsp. lemon juice
1/4 cup EVOO
1 Tbsp. snipped fresh dill
Freshly ground black pepper

1. With a vegetable peeler or mandolin shave zucchini in thin strops. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in strips lengthwise and thinly slice onion.

2. Rinse zucchini and allow to drain in colander. TO assemble salad, in a 2-quart square dish layer once third each of the vegetables and onion. For dressing, in a glass measuring cup whisk together lemon juice and oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refrigerate 1 hour our up to 12 hours before serving.

3. To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift to with a spatula. Makes 6 to 8 servings.

Each Serving: 117 cal, 9 g fat, 202 mg sodium, 8 g carb, 2 g fiber, 2 g pro.

Carrot Ribbon Salad

Prep 30 minutes
Stand 10 minutes

6 Tbsp. mayonnaise
2 tsp. finely shredded lemon peel
5 Tbsp. fresh lemon juice
1 Tbsp. sugar
1 tsp. fine sea salt
3/4 tsp. finely ground black pepper
3 lb carrots
1/2 cup raisins
1 small bunch green onions, sliced

1. For dressing, in a large bowl whisk together the mayonnaise, lemon peel, lemon juice, sugar, salt and pepper.

2. Using a vegetable peeler, shave carrots into ribbons. Toss carrots with dressing, raisins, and green onions. Season with salt to taste. Let salad stand 10 minutes or until carrots slightly wilt before serving. Toss frequently when serving to distribute dressing. Salad can be covered and chilled up to 4 hours before serving. Toss well before serving. Makes 10 servings.

Each Serving: 142 cal, 6 g fat, 3 mg chol, 371 mg sodium, 21 g carb, 4 g fiber, 2 g pro.

Corn and Potato Salad

Prep 30 minutes
Cook 17 minutes
Stand 2 hours

3 ears corn
2 lbs. small waxy potatoes, such as Yukon gold or red bliss
Kosher salt
1 medium red onion
3 Tbsp. apple cider vinegar
Black pepper
1/4 cup EVOO
1/2 cup finely chopped fresh basil

1. Shuck corn, then place the ears in a large pot with the potatoes. Add water and 1 Tbsp. salt to cover by 2 inches; bring to boiling. Boil, covered, for 2 to 4 minutes until corn is tender. Remover corn. Continue to boil potatoes 15 to 20 minutes until very tender.

2. While the potatoes cook, finely chop onion. In a large bowl combine onion with the vinegar, 1 tsp. salt, and 1/2 tsp. pepper. Cut kernels from ears of corn and add to the onion in the bowl.

3. When potatoes are very tender, drain in a colander. Cool enough to handle. Place them on a board and press with hands or a potato masher to break up. Add them to the bowl with the onion and corn. Add the oil and gently stir to combine. Let the potato salad come to room temperature, then add the herbs and season with salt and pepper to taste. If desired, cover and chill up to 24 hours. Let stand at room temperature at least 1 hour. If needed, toss with additional olive oil and vinegar before serving. Makes 8 to 10 servings.

Each Serving: 174 cal, 7 g fat, 396 mg sodium, 26 g carb, 3 g fiber, 3 g pro.

Radish and Cucumber Salad

Prep 25 minutes

Stand 1 hour

12 radishes with tops (radishes sliced thinlu; tops washed, sliced thinly, and reserved)

1 seedless English cucumber, washed and thinly sliced in rounds

1/2 tsp. kosher salt

1/2 cup rice vinegar

2 Tbsp. EVOO

2 Tbsp. lime juice

In a large bowl toss radish and cucumber slices with salt. Toss with vinegar, oil, and lime juice. Let stand at room temperature 1 hour.  Just before serving, fold radish tops into salad. Makes 8 servings.

Each Serving: 45 cal, 3 g fat, 0 mg chol, 127 mg sodium, 2 g carb, 0.3 g fiber, 0.3 g pro.

Waka Waka Salad

Total Time: 25 minutes

1 cup canola oil
1 cup red wine vinegar
1 to 2 tsp. minced garlic
1 to 2 tsp. minced fresh ginger
2-3 ramen noodle packages
Pinch salt and gresh ground black pepper
1/2 head Napa cabbage, sliced 1/8 inch thick (about 10 cups)
1/4 head red cabbage, sliced 1/8 thick (about 4 cups)
2 red onions, thinly sliced
2 carrots, shredded
2 to 4 Tbsp. chopped cilantro leaves
24 wonton skins, fried
3/4 cup Spanish peanuts, finely chopped

1. In a bowl combine oil, vinegar, garlic, ginger, 1 tsp. ramen Oriental seasoning (1/2 packet), salt, and pepper. Set aside.

2. In a large bowl mix cabbages, onions, carrots, and cilantro. Whisk the dessing, then pour over salad. Toss thoroughly. (Dress the salad no more than 10 minutes prior to serving).

3. Top with ramen noodles, broken in small pieces, and peanuts. Serve immediately with wonton skins. Makes 18 cups (about 36 1/2 cup servings).

Each 1/2 cup serving: 132 cal, 10 g fat, 0 mg chol, 75 mg sodium, 9 g carb, 1 g fiber, 2 g pro.

Green Bean Salad with Garlic-Dill Dressing

2 medium heads garlic
nonstick cooking spray
seat salt
1/4 cup red-wine vinegar
1 Tbsp honey
2 sprigs fresh dill, stems removed, coarsely chopped
1 tsp Mrs. Dash salt-free seasoning
1/2 tsp onion powder
cold water
1/2 cup evoo
1/2 red bell pepper, seeded, cut into matchsticks
1/2 red onion, thinly sliced
1 lb green beans, trimmed
2 Tbsp sweetened, dried cranberries
4 cups (6 oz) baby spinach leaves

(1) Preheat oven to 375 degrees.

(2) Prepare 2 squares of foil. Holding each head of garlic on its side, cut the top 1-2 inches off the bulb to expose the cloves. Place one head in the center of each foil square. Spray with nonstick cooking spray with a pinch of salt. Close the foil packets and place on a baking sheet. Roast for 45 minutes to 1 1hour, until garlic is caramelized and squeezes like a paste from the head.

(3) When the garlic is cool enough to handle, squeeze the cloves into the bowl of a food processor fitted with a metal blade. Add the vinegar, honey, dill, Mrs. Dash, onion powder, and 1/2 tsp salt. Pulse until combined. Thin with 3-4 Tbsp cold water. With the motor running, drizzle in olive oil. Dressing can be made in advance. Set aside.

(4) Spray large skillet with nonstick cooking spray and set it over medium heat. Add the red pepper and onion. Saute until limp, about 6 minutes. Add the green beans and 2-3 Tbsp water to steam lightly; cook until tender and bright green, about 3-4 minutes.

(5) Remove the pan from the heat and dress lightly with the garlic-dill dressing. In the same pan, toss with cranberries and spinach. Transfer to a serving bowl. Serve warm or at room temperature.

Marrakesh Carrot Salad

6 carrots, peeled, sliced into 1/2 inch rounds
1/2 cup EVOO
Juice of 1/2 lemon
2 cloves fresh garlic, minced
1 tsp ground cumin
1 tsp paprika
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
2 Tbsp fresh chopped parsley leaves

(1) Place the carrots in a medium pot. Cover with water. Bring to a boil over medium heat. Cook until the carrots are fork-tender, about 7-10 minutes. Drain and place into a mixing bowl.

(2) Add the olive oil, lemon juice, garlic, cumin, paprika, salt, cayenne, and parsley. Toss to combine.

(3) Server warm or at room temperature.

Egg Muffins

Prep 30 minutes
Bake 15 minutes
Oven 400 degrees
Cool 5 minutes

5 eggs
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 Tbsp. sugar
2 1/2 tsp. baking powder
1 cup milk
1/4 cup vegetable oil or butter, melted
1/2 cup shredded cheddar cheese

1. Preheat oven to 400 degrees. For scrambled eggs, in small bowl beat 3 of the eggs, 2 Tbsp. water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a spatula, lift and fold for uncooked portion to flow underneath. Cook until set, but still moist. Transfer to bowl, set aside.

2. Brush twelve 2 1/2-inch muffin cups with some remaining bacon drippings. In medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp salt. Combine milk, oil, and remaining 2 eggs in bowl. Stir into flour mixture. Fold in scrambled egg and cheese. Spoon into muffin cups (cups will be full).

3. Bake 15 to 17 minutes our until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack. Run a table knife around edges of muffins to loosen; remove from pans.

Makes 12 servings.

Each Serving: 202 cal, 12 g fat, 89 mg chop 356 mg sodium, 16 g carb, 1 g fiber, 7 g pro.

Spicy Apple-Glazed Meatballs

Prep 20 minutes
Stand 10 minutes
Cook 12 minutes

Spicy Meatballs
1 egg
1/4 cup milk
2 slices white or whole wheat bread, torn
1 lb 85% lean ground beef
4 cloves garlic, minced
1/2 tsp. freshly ground black pepper
1/4 tsp salt
1/4 tsp cayenne pepper
1 Tbsp. vegetable oil

Apple Glaze
1 cup apple slice
1/4 cup reduced-sodium soy sauce
3 Tbsp. packed brown sugar
1 1/2 tsp. cornstarch
1 tsp. ground ginger
1/4 tsp. cayenne pepper
6 green onions, sliced

1. For spicy meatballs, in large bowl, whisk together egg and milk. Add bread. Let stand 10 minutes, just until bread is softened. Add ground beef, garlic, black pepper, salt and cayenne pepper; mix thoroughly with hands or wooden spoon. Shape beef mixture into about 48 one-inch balls.

2. In 12-inch skillet, heat oil over medium heat. Cook meatballs, half at a time, turning occasionally, until brown and crusty on the outside and no longer pink inside, about 6 minutes per batch. Transfer meatballs to covered dish to keep warm.  Drain fat from skillet; wipe out skillet.

3. For Apple Glaze, in bowl combine juice, soy sauce, brown sugar, cornstarch, ginger and cayenne. In the same skillet, over medium heat cook and stir sauce until thickened and bubbly (should be at a full boil). Cook and stir 2 minute more. Return meatballs to skillet to glaze and heat through. Transfer to serving dish. Top with green onions. Makes 12 (4-meatball) appetizer servings or 48 balls.

Each Serving: 143 cal, 8 g fat, 42 mg chol, 297 mg sodium, 10 g carb, 0 g fiber, 9 g pro.

Garden Vegetable Tart

Total Time: 34 minutes

1 frozen puff pastry sheet (half a 17.3 oz package)
2 ears of fresh sweet corn
1 medium zucchini, thinly sliced lengthwise
1 pint cherry tomatoes
1/4 cup tomato paste
1/4 cup water
4 oz fresh mozzarella, thinly sliced
Crushed red pepper and dried basil

1. Preheat oven to 425 degrees. On a lightly floured surface, roll puff pastry to a 14 x 10 inch rectangle; transfer to a 15 x 10 x 1 inch baking pan. Prick pastry all over with a fork. Bake 10 minutes, until center is set. Remove from oven; lightly press center with a spatula.

2. Meanwhile, wrap cleaned corn in waxed paper. Micro-cook on 100% power (high) for 2 minutes. Brush zucchini, tomatoes and corn with 1 Tbsp. olive oil; sprinkle 1/2 tsp. salt. Preheat an indoor grill pan over medium-high heat. Grill vegetables until tender, 5 to 7 minutes, turning occasionally. Transfer to platter; cover and keep warm.

3. In a small bowl which together tomato paste and water; spread on puff pastry. Cut corn from cobs. Top pastry with cheese and vegetables. Bake tart 10 mites, until pastry is golden and cheese is melted. Top with red pepper and basil, if desired. Makes 4 servings.

Each Serving: 454 cal, 29 g fat, 20 mg chol, 750 mg sodium, 38 g carb, 3 g fiber, 11 g pro.

Olive-Cherry Bruschetta

32 3/4-inch thick slice rustic baguette-style sourdough bread (16 oz)
6 Tbsp olive oil
1 cup pimento stuffed spanish olives, slices
1/2 cup greek kalamata olives, chopped
1/2 cup dried tart cherries, snipped
1/4 cup bottled whole hot cherry peppers, seeded and chopped
1 lage shallot, quartered and thinly sliced
1 Tbsp snipped fresh basil
1 tsp finely shredded lime peel
2 tsp fresh lime juice
6 oz goat cheese (chevre)
2 Tbsp snipped fresh chives

(1) Preheat oven to 425 degrees. Place baguette slices on a very large baking sheet. Brush slices with $ tbsp of the oil and season lightly with salt and black pepper. Place on middle oven rack and bake about 5 minutes or until crisp and light brown, turning once. Remove from oven; set aside.

(2) For olive-cherry tapenade, in a medium bowl stir together the remaining 2 tablespoons olive oil, olives, cherries, peppers, shallot, basil, lime peel, and lime juice.

(3) To assemble, spread goat cheese on the toasted bread slices. Top with tapenade. Sprinkly with snipped chives. Makes 32 slices.

Tuna Croquettes

2 (12-oz) cans solid white tuna in water, drained
2/3 cup unsalted matzo meal
1/4 cup mayonnaise
4 large eggs
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried minced onion
1/2 tsp fine sea salt
2 tablespoons canola oil

In a medium-sized bowl, mix the tuna with the matzo meal, mayonnaise, eggs, garlic powder, onion powder, minced onion, and salt. Form 8 patties.

Heat the canola oil in a large skillet. When the oil is hot, place the patties into the pan in a single layer, working in batches if required, and fry for 3-4 minutes per side until golden.

Mexican Mini-Quiche

nonstick cooking spray
6 large flour tortillas, can be plain or spinach
5 large eggs
5 egg whites (from large eggs)
1 cup low-fat milk, 1% is fine
1/2 tsp freshly ground black pepper
1/2 tsp chili powder
1/4 cup sliced scallions
1/4 cup shredded low-fat cheddar or Monterey Jack cheese
1/4 cup bottled salsa, for garnish
1/4 cup fat-free sour cream, for garnish
chopped fresh cilantro leaves, for garnish

(1) Preheat oven to 375 degrees.

(2) Heavily coat 2-3 muffin tins with nonstick cooking spray.

(3) Using a coat 4 1/2-inch round cookie cutter, cut 3 circles from each tortilla.

(4) Press one circle into each muffin cup, pleating as necessary to fit.

(5) In a medium bowl, whisk the eggs, egg whites, milk, pepper, and chili powder until foamy. Stir in the scallions and cheese. For ease of pouring, transfer the batter to a liquid measuring cup or other spouted bowl. Pour the egg filling into each cup, almost to the top of each tortilla cup, without overflowing.

(6) Bake until the tops are set, about 15-20 minutes. Cool for 5 minutes; remove from tin. Garnish each warm quiche with a tsp of salsa and a dab of sour cream. Garnish with cilantro.

Brunch Menu Ideas

Main Dishes

1. Omelet Station with trimmings (spinach, onions, peppers, cheese, mushrooms, tomatoes)
2. French Toast Casserole
3. Frittata
4. Quiche

Sides

1. Potatoes (Baked, Hashbrowns)
2. Soy sage
3. Fruit
4. Bagels with Cream Cheese, Lox, Capers, Onion
5. Pastries
6. Grits
7. Greek Yogurt with berries

How to Navigate the Blog

Because Blogger won't let me organize my material by category, I have a clever little system to look for recipes. See the index below....

Intro - Jan 1

Menus - Jan 5

Diet/Fitness Tips - Jan 15

Appetizers - Feb

Breakfast/Brunch - Mar

Salad - Apr

Soup - May

Sides - Jun

Sauce - Jul

Meat - Aug

Poultry - Sept

Pasta/Rice - Oct

Crock-pot - Nov

Dessert - Dec

Introduction

I always think my life is hard. I'm in my 30's, have a very demanding career, have a husband with a very demanding career, have an infant and have a toddler. I'm on the never ending quest for the super model body from high-school. I have no time for the gym, so I'm forced to manage my diet. I also have limited time for cooking, so if it's not easy, it's not happening.

I then realized, I'm not alone. Everyone has the same challenges. I've been on every diet and am convinced I have the answer that works for me. I started this blog in hopes of helping my family and friends and others who struggle with the same areas when it comes to losing weight and keeping it off.