Cheeky Lotus Kitchen

Pumpkin Divine

2008-10-01T11:26:00.000-07:00

Ingredients:

1 part Grey Goose La Poire vodka
1 part pumpkin butter
½ part triple sec
½ part simple syrup
pinch each of cinnamon, clove, nutmeg and ginger
grated nutmeg and apple chip for garnish

Preparation:

Pour all the ingredients into a cocktail shaker filled with ice.
Shake vigorously until the outside of the shaker is frosted and beaded with sweat. And so is your forehead.
Strain into a cocktail glass, or if the guests haven't arrived, down your throat.
Garnish with nutmeg and an apple chip. And also maybe some of that frozen Trader Joe's cheesecake.

Happy Fall!

Pineapple Upside Down Martini

2008-09-18T11:29:00.000-07:00

Pineapple Upside Down Martini

1 oz. Vanilla Vodka
2 oz. Pineapple Juice
1 dash of Genadine syrup

Shake pineapple juice and vanilla vodka with ice in a martini shake or tumbler.
Pour in to a martini cocktail glass.
Add dash of grenadine and serve.
Garnish with pineapple wedge or cherry aaaand your face.

Dr. Oz's Mediterranean Chicken and Herbed White Beans

2007-10-09T15:42:00.001-07:00

Chicken Ingredients:

2 bone-in chicken thighs
1 tomato, chopped
1/2 onion, chopped
8 pitted kalamata olives
1 TBL olive oil
1 tsp wine vinegar or balsamic
1 small bunch fresh basil, chopped

Bean Ingredients:

1 TBL olive oil
2 garlic cloves, minced
1 can (15 ounces) white beans, rinsed and drained
1 tomato, chopped
1/4 cup chopped fresh mixed herbs (I use dried Italian seasoning)
1 tsp red wine vinegar or balsamic
salt and freshly ground black pepper

To make the chicken, heat over to 375 degrees. Place each chicken thigh on a large square of aluminum foil. Combine remaining chicken ingredients; spoon over chicken. Fold foil up and over chicken, sealing edges and forming a packet. Bake 25 minutes or until chicken is cooked through.

Meanwhile, to prepare the beans, heat oil in a medium saucepan over medium heat (DO NOT COOK ARM). Add garlic, cook 2 minutes. Add remaining bean ingredients; cook 5 mnutes.

Carefully open packets and transfer mixture to plates alongside beans.

Raspberry Martini

2007-07-05T16:39:00.001-07:00

Ingredients:

- 3 ounces Bacardi Razz
- 1/2 ounce sweet & sour
- 1/4 ounce triple sec
- 1/4 ounce Chambord
- 1 tsp fresh lime juice

Shake and strain all ingredients into a chilled 10 ounce martini glass. Garnish with 3 skewered raspberries and a fresh sprig of mint.

Mango Margarita

2007-06-12T00:11:00.001-07:00

1/2 cup peeled sliced mango
1 1/4 oz. tequila
1/2 oz. cointreau
1/4 lime
splash chambord

In blender, squeeze juice of lime. Add mango and blend. Add other ingredients except chambord and blend. Combine with ice then serve topped with a splash of chambord and garnished with a lime wedge or flower or chocolate cake!

Caipirissima

2007-05-01T21:25:00.000-07:00

Ingredients:
- 4 fresh cut lime wedges
- 1 1/2 oz rum (omit sugar if using coconut rum)
- Splash of fresh squeezed lime juice
- 1 tbsp. refined sugar
- Lime wedge for garnish

Muddle lime wedges in a cocktail shaker. Add rum, a splash of lime juice, sugar and shake vigorously with ice. Strain the mixture into a chilled martini glass and garnish with lime wedge.

(Created by: Mixologist, Gustavo Rocha of Capacabana Palace Hotel, Rio de Janeiro)

Mango Sangria

2007-04-03T11:08:00.000-07:00

1 oz. Malibu Mango Rum

1/2 oz. White Wine

1/2 oz. Orange Juice

1/2 oz. Pineapple Juice

Mix all ingredients in a mixing glass and stir. Strain into a highball glass over ice and garnish with pineapple and cherry ...and your face.

Cosmolito

2007-02-27T20:59:00.000-08:00

1 1/2 oz 1800 Silver Tequila
3/4 oz Grand Marnier
2 oz Cranberry Juice
3/4 oz Fresh Lime Juice

Combine ingredients in a mixing glass. Shake and strain into a chilled martini glass. Garnish with a lime wheel. ...Or a donut wheel. Whatever!

Dirty Banana

2007-02-19T18:47:00.000-08:00

1 1/2 oz Tia Maria

1 banana

1/2 - 2 tsp sugar

fill milk or cream

Combine all ingredients in blender with ice. Pour into glass and top with splash of Tia Maria or chocolate shavings. I'm partial to dark chocolate shavings and maybe colorful sprinkles.

Roasted Chicken Dinner

2006-05-14T20:53:00.000-07:00

This is an easy recipe, but with a lengthy cooking time. Perfect to whip up, put in the oven, and then leave to go shopping. ha ha

Serve with (boxed) Scalloped Potatoes and Sauteed Green Beans.

INGREDIENTS:
3.5 lb. whole chicken
1 yellow onion, halved
1 lemon, halved
6 garlic cloves - the frozen, pre-crushed kind at Trader Joe's rock!
1 Tbl. extra virgin olive oil
1 C. chicken broth
poultry seasoning

DIRECTIONS:
1. Preheat oven to 400 degrees. Grease roasting rack and place in shallow baking pan.
2. Rinse chicken, pat dry. Stuff onion, half of lemon, and 5 garlic cloves in cavity.
3. Rub olive oil, poultry seasoning, and garlic clove over outside.
4. Put on rack, breast side up.
5. Roast in oven for 30 minutes.
6. Pour chicken broth and 1 TBL. fresh lemon juice over chicken. Return to oven at 325 degrees for 60 minutes, basting often.**
7. Remove when juices run clear (about 60 mins.), remove onion and lemon, and let sit for 10 min. before carving.

**If using boxed scalloped potatoes, put them in now for the full 60 mins.

Lena's Fantastical Bleu Cheese Green Beans

2006-05-12T20:30:00.000-07:00

INGREDIENTS:
Fresh green beans
Olive oil
Salt
Cracked pepper
Bleu cheese
Toasted walnuts

DIRECTIONS:
1. Saute green beans in olive oil, salt, and pepper.
2. Sprinkle bleu cheese to melt over the top and finish with a toss of toasted walnuts.

Dee-lightful.

Mom's Sauteed Green Beans

2006-04-14T20:04:00.000-07:00

INGREDIENTS:
Green beans (fresh or frozen)
Red onion, sliced
2 Tbl. Extra virgin olive oil
1 Tbl. Butter
1 tsp. chicken bouillon

DIRECTIONS:
1. Heat olive oil and butter in medium skillet over Med-High heat.
2. Add red onion and saute until soft. About 5 minutes.
3. Add green beans and stir to coat. Saute about 10 minutes.
4. Sprinkle with bouillon, cover, and simmer on low for 20 mins. minimum.

Laura's Quick Slow Cooker Turkey Chili

2006-04-12T09:50:00.000-07:00

Healthy and makes the house smell great all day. Serve topped with a little diced onion and lowfat cheddar cheese. Yummy with cornbread on the side.

INGREDIENTS:
1 tablespoon vegetable oil
1 pound ground turkey
1 jar spaghetti sauce OR 2 (10.75 oz.) cans low sodium tomato soup - Trader Joe's Tomato is good
1 container of fresh pico de gallo or 1 (15 oz.) can of diced tomatoes
1 (15 oz.) cans kidney beans, drained
1 (15 oz.) can black beans, drained
1 (15 oz.) can S&W San Antonio Chili Beans
1/2 medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 dash ground black pepper
1 dash allspice
salt to taste

DIRECTIONS:
1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
2. Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup or sauce, chopped tomatoes, beans, and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice, and salt.
3. Cover, and cook 8 hours on Low or 4 hours on High.

Grandma's Sourdough Waffles by Caryn

2006-04-11T10:08:00.000-07:00

Thanks Caryn! This sounds delish!

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When we were kids, my grandmother used to make this waffle recipe for us every time we would visit. I loved these waffles, but no matter which restaurants I visited I could never find any I liked as well. I recently bought a waffle iron, and my grandmother sent me the recipe. It tastes best, of course, with real maple syrup. Just a warning: this recipe must be started the night before. I've found, in my own experience, that the taste is stronger if you let it sit for 10-10.5 hours instead of, say, 7.5-8 hours. (I've tried it both ways.) We like it stronger. Note: Down below I included the overnight time under "cooking" since it is considered passive work time. The waffles do NOT cook for that long, of course! Enjoy!

INGREDIENTS:

3 cups white flour
1 package dry yeast (1/4 oz. OR 2.25 tsp., depending on your system of measuring)
2 1/2 cups lukewarm water
2 eggs
2 tablespoons oil or milk (I like milk)
1 teaspoon baking soda
2 tablespoons sugar
nonstick cooking spray
butter or margarine (for serving)
syrup (for serving)
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DIRECTIONS:

The night before you want your waffles, mix the flour, yeast, and lukewarm water.
Put in tall bowl, as it will rise quite a bit.
Cover with towel and let sit in room temperature overnight.
In the morning, uncover and stir. Don't be put off by the texture. It is supposed to look weird. Really.
Add the eggs and oil/milk, enough to make it thin enough to use. It might be a little tough to make it all mix together, because it tends to be a bit sticky, but keep at it.
Usually helps if you've mixed the eggs a little in a separate bowl, so you're not dealing with a whole yolk.
In small, separate bowl combine baking soda and sugar. Mix until no lumps.
Add to soda & sugar mixture to bowl with waffle dough. Stir until mixed in.
Let sit about fifteen minutes. (A good time to start preheating your waffle iron.)
Spray waffle iron with cooking spray. You'll need to repeat this occasionally as the spray wears off.
Experiment with amounts of waffle dough to put in the iron and times. For us, we use a ladle and cook each waffle for 3-5 minutes. Those sizes and times work perfectly for us, but I'm sure waffle irons vary in size and cooking times.

*You can get creative with adding other ingredients. I haven't tried any of these yet, but I've heard adding crumbled bacon, blueberries, grated apples, etc. to the mix before making the waffles works well.

For us, the recipe usually yields 8-9 waffles, enough for 3-4 people. It might differ for your waffle iron.
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4 servings 8-9 waffles
8 hours 15 minutes 15 mins prep

Caryn's Yumzetti

2006-04-10T10:16:00.000-07:00

Thanks Caryn!
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A quick, easy, savory casserole. My grandmother always made this, and I loved it! I highly recommend making sure one or both cans of soup is low sodium, or it ends up tasting pretty salty, although you may prefer a higher sodium content. I also prefer to use ground turkey instead of beef; with all the other ingredients, it's impossible to tell the difference in taste.

INGREDIENTS:
1 lb ground beef or ground turkey
1 (10-12 ounce) can cream of celery soup
1 (10-12 ounce) can cream of mushroom soup
1 (10-12 ounce) can tomato paste
1/2 lb wide egg noodles
6-10 slices Velveeta Cheese or American (to taste)

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DIRECTIONS:
Preheat oven to 350 degrees.
Grease 13”x9” baking pan.
Cook noodles until tender, as per directions on package. (Usually 6-8 minutes.) Drain.
While noodles are cooking, brown ground beef/turkey.
In a separate (large!) bowl, mix together soups and tomato paste. Stir in browned meat, then prepared noodles. Mixture will be thick.
Dump the contents of the bowl into baking pan and smooth with spatula.
Layer cheese squares over casserole.
Cover pan with aluminum foil.
Bake at 350 degrees for 45 minutes, then remove foil and continue baking for 5-10 minutes, until more golden.

6-10 servings
1 hour 10 minutes 15 mins prep

Caryn's Yet Another Dill Dip Recipe

2006-04-09T10:23:00.000-07:00

Thanks Caryn! I'll try this tonight!
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This is the recipe my mom always makes. I wanted a record of it, but couldn't find one exactly like it on Recipezaar (hard to believe!) so thought I'd put it on.

3/4-1 cup sour cream
3/4-1 cup mayonnaise
2 teaspoons dill weed
1 teaspoon seasoning salt
2 teaspoons dried onion flakes
2 teaspoons parsley flakes

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2 cups
12 hours 5 minutes 5 mins prep

1. Mix together and keep chilled before serving.
2. Best if left to sit overnight before serving so flavors have a chance to blend.
3. The cooking time listed is actually the chilling time.

Tender Breaded Turkey Cutlets and Weeknight Stuffing

2006-04-06T20:01:00.000-07:00

The sour cream seals in the moisture in this super lazy and delicious turkey recipe. The crumbly sweet light stuffing complements the zingy turkey flavor.

INGREDIENTS:
1 cup Italian seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
4 turkey breast cutlets, 1/4 inch thick
1/2 cup fat free sour cream
1 tablespoon extra virgin olive oil
1 tsp. dijon mustard (optional)
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DIRECTIONS:
1. Mix the bread crumbs and cheese in a shallow dish. Mix dijon into sour cream if using. Then spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
2. Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.
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STUFFING:

INGREDIENTS:
Celery, diced
Yellow onion, diced
1 Clove crushed garlic
Cranberry Orange muffins or scones

DIRECTIONS:
1. It's best to throw the celery, onion, and garlic in the food processor and blend. Then saute onion celery mixture in olive oil.
2. Crumble mufins into mixture. Saute for 20 mins. on Low.

Pesto Chicken Florentine

2006-04-05T11:14:00.000-07:00

INGREDIENTS:
2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
2 - 3 cups fresh spinach leaves
1 (4.5 ounce) package dry Alfredo sauce mix (or jar of lowfat Alfredo sauce)
1 packet Knorr pesto sauce mix, prepared
1 (8 ounce) package dry penne pasta
1 tablespoon grated Romano cheese

DIRECTIONS:
1. Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side.
2. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
3. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in pesto; set aside.
4. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
5. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Lena's Granola Bars

2006-04-04T00:25:00.000-07:00

I guarantee your family will be addicted to these. And they're so much better than store bought. My husband actually requests these. And I don't normally take requests. ;) Let me know what you thought!

INGREDIENTS:
2 cups quick cooking oats
1 cup all-purpose flour (can substitute Oat or Spelt Flour - comes out the same!)
3/4 cup packed brown sugar
3/4 cup raisins
1/2 cup flaxseed
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped English walnuts
1/2 cup vegetable oil (can do 1/4 c. applesauce & 1/4 c. oil for lower fat)
1/2 cup honey
1 egg (2 eggs for soft bars)
2 teaspoons vanilla extract

TASTY EXTRAS:

any cereal - granola, flakes, etc.
dried berries - cranberries, blueberries, apples
diced fresh fruit
chocolate chips
m&m's
pecans/almonds
coconut flakes
wheat germ (if you eat wheat)
minced canned apples (add a little extra cinnamon too)
peanut butter
protein powder
1/3 c. dry milk powder

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with wax paper and spray with vegetable oil spray.
2. In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts.
3. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan.
4. Bake 25 to 30 minutes in the preheated oven, or until the edges are golden.
5. Turn out onto a cutting board and cut with pizza cutter into bars.

Emily's Super Easy Roasted Vegetables

2006-04-03T21:17:00.000-07:00

Cut into large chunks:

Red Pepper
Green Pepper
Yellow or Orange Pepper
Mushrooms
Zucchini
Crookneck Squash
Sweet Yellow Onion
Baby Carrots (leave them whole)

Toss them in olive oil, Italian seasoning, lemon pepper and garlic salt and roast (375 degrees) in a single layer for 45 minutes or until al dente. At the end you could even sprinkle a little parmesan and broil for a second.

So easy and yet so good!

Spinach Stuffed Chicken Breasts

2006-04-03T16:08:00.000-07:00

INGREDIENTS:
4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 slices turkey bacon

DIRECTIONS:

1. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
2. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick.
3. Place in shallow baking dish. Cover. Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink.

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Nutrition facts (per serving)
Calories (kcal) 551
Protein 34.8g
Cals from Protein 25%
Total Fat 43.6g
Cals from Fat 71%
Carbohydrates 4.9g
Cals from Carbohydrates 3%
Fiber 2.2g
Cholesterol 120mg
Sodium 699mg

Penne with Spring Vegetables

2006-04-02T16:09:00.000-07:00

INGREDIENTS:
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1 (8 ounce) package sugar snap peas, trimmed
1 (8 ounce) package dry penne pasta
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
salt and pepper to taste
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer to a large bowl; set aside. Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente; drain.
Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper.

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Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 398
Total Fat: 15.5g
Cholesterol: 10mg
Sodium: 244mg
Total Carbs: 51.1g
Dietary Fiber: 5.8g
Protein: 16.7g

Parmesan Chicken

2006-04-01T16:11:00.000-08:00

INGREDIENTS:
6 tablespoons butter
1 (1 ounce) package dry onion soup mix
1 cup converted long-grain white rice
1/4 cup grated Parmesan cheese for topping
6 skinless, boneless chicken breasts
1 1/2 cups milk
2 (10.75 ounce) cans condensed cream of mushroom soup
salt to taste
ground black pepper to taste

DIRECTIONS:
1. Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
2. Lay chicken breasts in the bottom of a lightly greased slow cooker.
3. Place one tablespoon margarine on each chicken breast and pour soup mixture over all.
4. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
5. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.

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Nutrition Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 513
Total Fat: 23.4g
Cholesterol: 109mg
Sodium: 1419mg
Total Carbs: 38.7g
Dietary Fiber: 1.1g
Protein: 35.2g

Easy Beef Stroganoff

2006-03-31T16:25:00.000-08:00

INGREDIENTS:
6 ounces fresh mushrooms, sliced
1 onion, chopped
1/4 cup light butter
2 pounds organic extra lean ground beef
4 tablespoons all-purpose flour
1 teaspoon salt
2 cups organic beef broth
1 cup lowfat sour cream
1 (12 ounce) package egg noodles, cooked and drained

DIRECTIONS:
1. Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
2. Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter until soft; remove from pan.
3. Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. 4. Mix in flour. Stir in beef broth, and cook all until slightly thickened.
5. Stir in mushrooms and onion mixture and sour cream. Season to taste with salt and pepper. 6. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
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Nutrition Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 601
Total Fat: 37.3g
Cholesterol: 153mg
Sodium: 650mg
Total Carbs: 36.2g
Dietary Fiber: 1.7g
Protein: 28.8g

Slow Cooker Chicken Taco Soup - MY FAVORITE RECIPE

2006-03-30T21:07:00.000-08:00

INGREDIENTS:
1 onion, chopped
1 (16 ounce) can chili beans (S&W San Antonio work best)
1 (15 ounce) can black beans
1/2 cup frozen whole kernel corn
1 (8 ounce) can tomato sauce
2 packages of fresh pico de gallo (Trader Joe's is best)
2 cups fresh chopped tomatoes (or canned)
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

DIRECTIONS:

1. Place the onion, chili beans, black beans, corn, tomato sauce, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend.

2. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

3. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
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Nutrition Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 434
Total Fat: 17.9g
Cholesterol: 68mg
Sodium: 1571mg
Total Carbs: 42.4g
Dietary Fiber: 8.9g
Protein: 27g

Absolutely The Best Shrimp Scampi

2006-03-29T21:15:00.000-08:00

INGREDIENTS:
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds fresh shrimp, shelled and deveined without tails
1/2 cup olive oil
4 cloves garlic, minced
1 shallot, chopped
1/2 cup fresh parsley, minced
1/2 teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy

DIRECTIONS:
1. In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
2. In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning.
3. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
4. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat.
5. Preheat your broiler for medium heat.
6. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
7. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
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Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 467
Total Fat: 28.9g
Cholesterol: 261mg
Sodium: 453mg
Total Carbs: 15.9g
Dietary Fiber: 1g
Protein: 30.9g

Alaska Salmon Bake with Pecan Crunch Coating

2006-03-28T14:11:00.000-08:00

INGREDIENTS:
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges

DIRECTIONS:
1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
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Nutrition Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 375
Total Fat: 23.7g
Cholesterol: 92mg
Sodium: 384mg
Total Carbs: 15.4g
Dietary Fiber: 1.9g
Protein: 26.7g

Cheesy Salmon Pasta

2006-03-27T14:28:00.000-08:00

2 Salmon steaks
Italian Dressing (Bernsteins Parmesan Dressing is perfect)
cilantro
basil
salt
8 oz. uncooked spaghetti
olive oil
1 cup chopped sweet onion
3 green onions, finely chopped
3 TBL (Trader Joe's) Basil Pesto
1/2 cup parmesan cheese

1.Rub salmon steaks with pressed garlic cloves.
2.Marinate salmon steaks in dish with Italian dressing or just olive oil & balsamic vinegar. Turn a couple times to coat. Season with fresh cilantro, basil, garlic salt. Let marinate for 10 minutes or more.
3. While marinating, boil water for pasta.
4. Heat olive oil in skillet over medium heat. Stir in onions, green onions, and pesto. Cook until tender. Let simmer.
5. Preheat broiler or BBQ.
6. When pasta is added to water, put salmon in broiler. Broil for 10 minutes, turning once, or until browned on both sides.
7. Remove pasta & drain when al dente. Add pasta to pesto sauce and mix. Add parmesan.
8. Flake salmon steaks and add to pasta. Serve immediately.

I seriously could eat salmon every night with this recipe.

Bon Appetit!

My MIL's Chicken Stew

2006-03-26T14:59:00.000-08:00

4 Chicken thighs or breasts (breasts will be a bit tougher, but less fattening)
1 Sweet yellow onion, chopped
5 New potatoes, chopped
2 c. Baby carrots
2 Celery stalks chopped with leaves
Flour
3 c. Chicken broth
Salt & pepper

1. Dice chicken into 1 inch cubes. Salt and pepper chicken and dredge in flour.
2. Brown chicken in skillet hot with oil (olive or canola).
3. Add sliced onions and brown in chicken drippings.
4. Transfer chicken and onions to pot or slow cooker.
5. Add a little of the chicken broth to skillet and scrape bottom. Pour into pot with chicken.
6. Add remaining chopped veggies.
7. Add rest of chicken broth, enough to cover chicken and veggies. Simmer until potatoes are tender - about 30 minutes.
8. Add 2 T. flour to a little water and add to mixture to thicken. Continue to simmer 4-6 hours and add flour as needed to thicken.

Aunt Becky's Crazy-Good Chicken Salad

2006-03-25T15:12:00.000-08:00

3 Chicken thighs
Chicken broth
1/2 c. Chopped celery
1/4 c. Chopped red onion
1/4 c. sliced almonds
1/2 c. mayo
Trader Joe's Raspberry Balsamic Consorzio
2 T. raisins
salt/pepper

1. Put thighs in broth and simmer until done (about an hour).
2. Remove and cut up into bite size pieces. Remove fat.
3. Add celery, onion, almonds, mayo, consorzio, dried fruit, salt & pepper.
4. Add chicken once it cools. Mix and chill 1 hour minimum.
5. Serve on celery sticks, halved avocados, or french bread. Or, as my aunt says, "on your head".

Healthiest Veggie Soup EVER

2006-03-24T15:18:00.000-08:00

THE secret here is broccoli. Yes, broccoli. Play with the measurements to get more good stuff into your kids.

8 c. Chicken and/or Vegetable Broth
1 can Stewed tomatoes
1 c. Broccoli (run warm water over if frozen)
3 Celery stalks, chopped
1 c. chopped Spinach (thaw with warm water and drain if frozen)
1 Sweet yellow onion, chopped
1 c. Peas
1 c. Green beans
1 c. Barley

1. Throw broccoli, celery, and onion in food processor or blender. Mince fine.
2. Add all ingredients to large pot. Bring to a rolling boil. Cover and simmer for an hour minimum.
2. Serve with, what else, french bread!

Vegetable Minestrone

2006-03-23T15:27:00.000-08:00

32 oz. Vegetable Stock
24 oz. chicken stock
16 oz. box Creamy Tomato Soup (preferably Trader Joe's)
1/2 can White kidney beans
1 c. Frozen spinach
3 Carrots, chopped
3 Celery stalks with leaves, chopped
1 Sweet onion, chopped
1 T. Bruschetta (Trader Joe's best)
1 c. mushrooms
lemon pepper
1/2 bag cheese tortellini

1. Add all ingredients except pasta to pot, bring to a boil, then cover and simmer 45 mins.
2. Add 1/2 bag cheese tortellini. Let simmer one hour.
3. Serve with - surprise! - french bread.