What You Will Need:
2 cups flaked coconut
1/2 cup finely chopped macadamia nuts
1/3 cup sugar
3 tbs baking soda
2 tbs all-purpose flour
pinch salt
2 egg whites, beaten
1 tbs light corn syrup
1 tsp vanilla extract
4 squares semisweet chocolate (1 oz each)
Directions:
1) Preheat oven to 325.
2) In a large mixing bowl, combine coconut, macadamia nuts, sugar, cocoa, flour, and salt. Add the egg whites, corn syrup, and vanilla. Mix well.
3) Drop by rounded spoonfuls onto greased baking sheets.
4) Bake for 15-20 minutes.
5) Cool for 5 minutes before removing to wire racks to cool completely.
6) In a small microwave-safe bowl, melt the chocolate and stir until smooth. Dip the bottom of each cookie in chocolate and let cool on waxed paper until set.
...Taste of Home Best Loved Cookies & Bars
2 cups flaked coconut
1/2 cup finely chopped macadamia nuts
1/3 cup sugar
3 tbs baking soda
2 tbs all-purpose flour
pinch salt
2 egg whites, beaten
1 tbs light corn syrup
1 tsp vanilla extract
4 squares semisweet chocolate (1 oz each)
Directions:
1) Preheat oven to 325.
2) In a large mixing bowl, combine coconut, macadamia nuts, sugar, cocoa, flour, and salt. Add the egg whites, corn syrup, and vanilla. Mix well.
3) Drop by rounded spoonfuls onto greased baking sheets.
4) Bake for 15-20 minutes.
5) Cool for 5 minutes before removing to wire racks to cool completely.
6) In a small microwave-safe bowl, melt the chocolate and stir until smooth. Dip the bottom of each cookie in chocolate and let cool on waxed paper until set.
...Taste of Home Best Loved Cookies & Bars
What You Will Need:
2/3 cup shortening
1/2 cup sugar
1/2 cup molasses
1 egg
3 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp grounds cloves
1/2 tsp salt
1/2 tsp ground nutmeg
candies and icing for decorating
Directions:
1) In a mixing bowl, cream shortening and sugar. Add molasses and egg and mix well.
2) Combine the flour, baking soda, cinnamon, ginger, cloves, salt, and nutmeg. Gradually add to creamed mixture.
3) Divide dough in half and refrigerate 2 hours.
4) Preheat oven to 350.
5) On a lightly floured surface, roll out each portion of dough to 1/8" thickness. Cut with a 4" cookie cutter dipped in flour. Place 2" apart on greased baking sheets.
6) Bake for 9-11 minutes. Remove to wire racks to cool.
...Taste of Home Best Loved Cookies & Bars
2/3 cup shortening
1/2 cup sugar
1/2 cup molasses
1 egg
3 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp grounds cloves
1/2 tsp salt
1/2 tsp ground nutmeg
candies and icing for decorating
Directions:
1) In a mixing bowl, cream shortening and sugar. Add molasses and egg and mix well.
2) Combine the flour, baking soda, cinnamon, ginger, cloves, salt, and nutmeg. Gradually add to creamed mixture.
3) Divide dough in half and refrigerate 2 hours.
4) Preheat oven to 350.
5) On a lightly floured surface, roll out each portion of dough to 1/8" thickness. Cut with a 4" cookie cutter dipped in flour. Place 2" apart on greased baking sheets.
6) Bake for 9-11 minutes. Remove to wire racks to cool.
...Taste of Home Best Loved Cookies & Bars
What You Will Need:
1 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 cup vanilla or white chips
2 tbs shortening, divided
1/2 cup semisweet chocolate chips
Directions:
1) Preheat oven to 375.
2) In a small mixing bowl, cream butter and sugar. Beat in vanilla.
3) Combine the flour and cocoa and gradually add to sugar mixture.
4) On a lightly floured surface, roll out dough to 1/4" thickness. Cut with a 3" heart-shaped cookie cutter. Place 2" apart on ungreased cookie sheets.
5) Bake for 8-10 minutes or until firm. Remove to wire racks to cool.
6) In a microwave-safe bowl, heat vanilla chips and 1 tbs shortening until melted, stirring frequently. Dip both sides of cookie into melted mixture.
7) In another microwave-safe bowl, heat the chocolate chips and remaining shortening until melted, stirring frequently. Drizzle over cookies and allow to dry on wire racks.
...Taste of Home Best Loved Cookies & Bars
1 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 cup vanilla or white chips
2 tbs shortening, divided
1/2 cup semisweet chocolate chips
Directions:
1) Preheat oven to 375.
2) In a small mixing bowl, cream butter and sugar. Beat in vanilla.
3) Combine the flour and cocoa and gradually add to sugar mixture.
4) On a lightly floured surface, roll out dough to 1/4" thickness. Cut with a 3" heart-shaped cookie cutter. Place 2" apart on ungreased cookie sheets.
5) Bake for 8-10 minutes or until firm. Remove to wire racks to cool.
6) In a microwave-safe bowl, heat vanilla chips and 1 tbs shortening until melted, stirring frequently. Dip both sides of cookie into melted mixture.
7) In another microwave-safe bowl, heat the chocolate chips and remaining shortening until melted, stirring frequently. Drizzle over cookies and allow to dry on wire racks.
...Taste of Home Best Loved Cookies & Bars
What You Will Need:
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
65 Andes Candies
Directions:
1) In mixing bowl,cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in the vanilla.
2) Combine the flour, baking powder, and salt, and gradually add to creamed mixture.
3) Cover and refrigerate for 2 hours until easy to handle.
4) Preheat oven to 375 degrees.
5) With floured hands, shape a spoonful of dough around 42 candies, forming rectangular cookies. Place 2" apart on greased baking sheets.
6) Bake for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
7) In microwave or saucepan, melt remaining candies and drizzle over cookies.
...Taste of Home Best Loved Cookies & Bars
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
65 Andes Candies
Directions:
1) In mixing bowl,cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in the vanilla.
2) Combine the flour, baking powder, and salt, and gradually add to creamed mixture.
3) Cover and refrigerate for 2 hours until easy to handle.
4) Preheat oven to 375 degrees.
5) With floured hands, shape a spoonful of dough around 42 candies, forming rectangular cookies. Place 2" apart on greased baking sheets.
6) Bake for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
7) In microwave or saucepan, melt remaining candies and drizzle over cookies.
...Taste of Home Best Loved Cookies & Bars
What You Will Need:
1 tablespoon olive oil, divided
2 large sweet potatoes (about 1 1/4 lb.)
1/4 teaspoon salt
1/4 teaspoon chili powder
1 teaspoon brown sugar
Directions:
1) Brush an aluminum foil-lined jelly-roll pan with 2 tsp. olive oil. Heat pan in a 425° oven 5 minutes.
2) Peel sweet potatoes, and cut into 3- x 1/2-inch strips.
3) Combine strips, salt, chili powder, brown sugar, and remaining 1 tsp. oil in a large zip-top plastic freezer bag, tossing to coat.
4) Place strips in a single layer in prepared pan.
5) Bake at 425° for 30 minutes or until crisp, stirring every 10 minutes.
Nutritional Information
Calories: 117 (27% from fat)
Fat: 3.5g (sat 0.5g,mono 2.5g,poly 0.4g)
Protein: 1.5g
Carbohydrate: 20.3g
Fiber: 2.8g
Cholesterol: 0.0mg
Iron: 0.8mg
Sodium: 183mg
Calcium: 31mg
...myrecipes.com
1 tablespoon olive oil, divided
2 large sweet potatoes (about 1 1/4 lb.)
1/4 teaspoon salt
1/4 teaspoon chili powder
1 teaspoon brown sugar
Directions:
1) Brush an aluminum foil-lined jelly-roll pan with 2 tsp. olive oil. Heat pan in a 425° oven 5 minutes.
2) Peel sweet potatoes, and cut into 3- x 1/2-inch strips.
3) Combine strips, salt, chili powder, brown sugar, and remaining 1 tsp. oil in a large zip-top plastic freezer bag, tossing to coat.
4) Place strips in a single layer in prepared pan.
5) Bake at 425° for 30 minutes or until crisp, stirring every 10 minutes.
Nutritional Information
Calories: 117 (27% from fat)
Fat: 3.5g (sat 0.5g,mono 2.5g,poly 0.4g)
Protein: 1.5g
Carbohydrate: 20.3g
Fiber: 2.8g
Cholesterol: 0.0mg
Iron: 0.8mg
Sodium: 183mg
Calcium: 31mg
...myrecipes.com
What You Will Need:
1 teaspoon olive oil
1/2 cup prechopped onion
1 tablespoon bottled minced garlic
2 teaspoons minced seeded jalapeño pepper
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground chipotle chile powder
1 pound ground turkey breast
1 1/2 cups bottled mild salsa
1 tablespoon chopped fresh cilantro
4 (2 1/2-ounce) Kaiser rolls, cut in half horizontally
Directions:
1) Heat oil in a large nonstick skillet over medium-high heat.
2) Add onion, garlic, and jalapeño; sauté 2 minutes or until soft.
3) Add sugar and next 5 ingredients (through turkey); cook 5 minutes or until turkey is browned, stirring to crumble.
4) Stir in salsa; cook 4 minutes or until slightly thick. Stir in cilantro.
5) Spread about 3/4 cup turkey mixture on bottom half of each roll; cover with top half of each roll.
Nutritional Information
Calories: 397 (12% from fat)
Fat: 5.4g (sat 0.9g,mono 1.9g,poly 1.6g)
Protein: 35.4g
Carbohydrate: 44.8g
Fiber: 2.5g
Cholesterol: 70mg
Iron: 4.1mg
Sodium: 870mg
Calcium: 92mg
...myrecipes.com
1 teaspoon olive oil
1/2 cup prechopped onion
1 tablespoon bottled minced garlic
2 teaspoons minced seeded jalapeño pepper
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground chipotle chile powder
1 pound ground turkey breast
1 1/2 cups bottled mild salsa
1 tablespoon chopped fresh cilantro
4 (2 1/2-ounce) Kaiser rolls, cut in half horizontally
Directions:
1) Heat oil in a large nonstick skillet over medium-high heat.
2) Add onion, garlic, and jalapeño; sauté 2 minutes or until soft.
3) Add sugar and next 5 ingredients (through turkey); cook 5 minutes or until turkey is browned, stirring to crumble.
4) Stir in salsa; cook 4 minutes or until slightly thick. Stir in cilantro.
5) Spread about 3/4 cup turkey mixture on bottom half of each roll; cover with top half of each roll.
Nutritional Information
Calories: 397 (12% from fat)
Fat: 5.4g (sat 0.9g,mono 1.9g,poly 1.6g)
Protein: 35.4g
Carbohydrate: 44.8g
Fiber: 2.5g
Cholesterol: 70mg
Iron: 4.1mg
Sodium: 870mg
Calcium: 92mg
...myrecipes.com
What You Will Need:
2 1/2 ounces bean threads (cellophane noodles)
1/4 cup minced fresh cilantro
1/4 cup low-sodium soy sauce
1 tablespoon chile paste with garlic
2 teaspoons dark sesame oil
2 cups chopped roasted skinless, boneless chicken
12 large Boston or Romaine lettuce leaves
Directions:
1) Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.
2) While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk.
3) Add noodles and chicken to soy sauce mixture; toss well to coat.
4) Spoon about 1/3 cup chicken mixture down center of each lettuce leaf; roll up.
Nutritional Information
Calories: 213 (21% from fat)
Fat: 4.9g (sat 1g,mono 1.8g,poly 1.5g)
Protein: 23.2g
Carbohydrate: 18.3g
Fiber: 0.7g
Cholesterol: 60mg
Iron: 1.7mg
Sodium: 641mg
Calcium: 31mg
...myrecipes.com
2 1/2 ounces bean threads (cellophane noodles)
1/4 cup minced fresh cilantro
1/4 cup low-sodium soy sauce
1 tablespoon chile paste with garlic
2 teaspoons dark sesame oil
2 cups chopped roasted skinless, boneless chicken
12 large Boston or Romaine lettuce leaves
Directions:
1) Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.
2) While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk.
3) Add noodles and chicken to soy sauce mixture; toss well to coat.
4) Spoon about 1/3 cup chicken mixture down center of each lettuce leaf; roll up.
Nutritional Information
Calories: 213 (21% from fat)
Fat: 4.9g (sat 1g,mono 1.8g,poly 1.5g)
Protein: 23.2g
Carbohydrate: 18.3g
Fiber: 0.7g
Cholesterol: 60mg
Iron: 1.7mg
Sodium: 641mg
Calcium: 31mg
...myrecipes.com
What You Will Need:
4 cups diced seeded tomato (about 4 large tomatoes)
1/2 cup chopped red onion
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 cup fat-free, less-sodium chicken broth
3/4 cup fresh basil leaves
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves or 1 1/2 teaspoons bottled minced garlic
1 (8-ounce) block fat-free cream cheese, softened
6 cups hot cooked rigatoni (about 3/4 pound uncooked pasta)
1/4 cup pine nuts, toasted
Directions:
1) Combine first 4 ingredients in a bowl, and set aside.
2) Combine broth, basil, 2 tablespoons Parmesan, salt, pepper, garlic, and cream cheese in a blender; process until smooth.
3) Combine basil mixture and rigatoni in a Dutch oven, and cook over low heat until thoroughly heated.
4) Top pasta with tomato vinaigrette, 2 tablespoons Parmesan, and pine nuts.
Nutritional Information:
Calories: 353 (21% from fat)
Fat: 8.2g (sat 1.8g,mono 3.5g,poly 2.2g)
Protein: 17.8g
Carbohydrate: 52.6g
Fiber: 3.2g
Cholesterol: 10mg
Iron: 3.5mg
Sodium: 594mg
Calcium: 195mg
...myrecipes.com
4 cups diced seeded tomato (about 4 large tomatoes)
1/2 cup chopped red onion
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 cup fat-free, less-sodium chicken broth
3/4 cup fresh basil leaves
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves or 1 1/2 teaspoons bottled minced garlic
1 (8-ounce) block fat-free cream cheese, softened
6 cups hot cooked rigatoni (about 3/4 pound uncooked pasta)
1/4 cup pine nuts, toasted
Directions:
1) Combine first 4 ingredients in a bowl, and set aside.
2) Combine broth, basil, 2 tablespoons Parmesan, salt, pepper, garlic, and cream cheese in a blender; process until smooth.
3) Combine basil mixture and rigatoni in a Dutch oven, and cook over low heat until thoroughly heated.
4) Top pasta with tomato vinaigrette, 2 tablespoons Parmesan, and pine nuts.
Nutritional Information:
Calories: 353 (21% from fat)
Fat: 8.2g (sat 1.8g,mono 3.5g,poly 2.2g)
Protein: 17.8g
Carbohydrate: 52.6g
Fiber: 3.2g
Cholesterol: 10mg
Iron: 3.5mg
Sodium: 594mg
Calcium: 195mg
...myrecipes.com
What You Will Need:
1 tablespoon canola oil, divided
1 teaspoon ground cumin, divided
3/4 teaspoon ground coriander, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup prechopped onion
1 teaspoon bottled minced garlic
1/3 cup chopped plum tomato
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 (15 1/2-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole kernel corn, drained
Directions:
1) Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
2) Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken.
3) Add chicken to pan; cook 7 minutes on each side or until done.
4) While chicken cooks, heat the remaining 1 teaspoon oil in a small skillet over medium-high heat.
5) Add onion to pan; sauté 1 minute. Add garlic to pan; sauté 30 seconds.
6) Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well.
7) Serve with chicken.
Nutritional Information
Calories: 317 (0.0% from fat)
Fat: 8.7g (sat 1.4g,mono 3.5g,poly 1.9g)
Protein: 39g
Carbohydrate: 24.4g
Fiber: 5.2g
Cholesterol: 94mg
Iron: 2.2mg
Sodium: 705mg
Calcium: 50mg
...myrecipes.com
1 tablespoon canola oil, divided
1 teaspoon ground cumin, divided
3/4 teaspoon ground coriander, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup prechopped onion
1 teaspoon bottled minced garlic
1/3 cup chopped plum tomato
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 (15 1/2-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole kernel corn, drained
Directions:
1) Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
2) Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken.
3) Add chicken to pan; cook 7 minutes on each side or until done.
4) While chicken cooks, heat the remaining 1 teaspoon oil in a small skillet over medium-high heat.
5) Add onion to pan; sauté 1 minute. Add garlic to pan; sauté 30 seconds.
6) Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well.
7) Serve with chicken.
Nutritional Information
Calories: 317 (0.0% from fat)
Fat: 8.7g (sat 1.4g,mono 3.5g,poly 1.9g)
Protein: 39g
Carbohydrate: 24.4g
Fiber: 5.2g
Cholesterol: 94mg
Iron: 2.2mg
Sodium: 705mg
Calcium: 50mg
...myrecipes.com
What You Will Need:
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2 tablespoons butter
2 tablespoons pine nuts
2 garlic cloves, minced
1 (10-ounce) package fresh spinach, torn
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) finely shredded Parmesan cheese
Directions:
1) Cook gnocchi according to package directions, omitting salt and fat; drain.
2) Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly.
3) Add garlic to pan; cook 1 minute.
4) Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.
Nutritional Information
Calories: 289 (0.0% from fat)
Fat: 10.8g (sat 5.1g,mono 2.9g,poly 1.8g)
Protein: 9.5g
Carbohydrate: 40.3g
Fiber: 1.8g
Cholesterol: 20mg
Iron: 2.2mg
Sodium: 877mg
Calcium: 164mg
...myrecipes.com
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2 tablespoons butter
2 tablespoons pine nuts
2 garlic cloves, minced
1 (10-ounce) package fresh spinach, torn
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) finely shredded Parmesan cheese
Directions:
1) Cook gnocchi according to package directions, omitting salt and fat; drain.
2) Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly.
3) Add garlic to pan; cook 1 minute.
4) Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.
Nutritional Information
Calories: 289 (0.0% from fat)
Fat: 10.8g (sat 5.1g,mono 2.9g,poly 1.8g)
Protein: 9.5g
Carbohydrate: 40.3g
Fiber: 1.8g
Cholesterol: 20mg
Iron: 2.2mg
Sodium: 877mg
Calcium: 164mg
...myrecipes.com
What You Will Need:
SALSA:
1/2 cup chopped peeled avocado
1/2 cup chopped seeded tomato
1/4 cup thinly sliced green onions
2 teaspoons fresh lime juice
1/4 teaspoon salt
REMAINING INGREDIENTS:
2 tablespoons water
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
4 (8-inch) flour tortillas
1 cup shredded roasted skinless, boneless chicken breast
3/4 cup (3 ounces) preshredded Monterey Jack cheese
1 cup shredded iceberg lettuce
1/2 cup fat-free sour cream
Directions:
1) Preheat broiler.
2) To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.
3) Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.
4) Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese.
5) Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.
6) Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.
Nutritional Information:
Calories: 410 (32% from fat)
Fat: 14.4g (sat 5.9g,mono 5.9g,poly 1.4g)
Protein: 25.3g
Carbohydrate: 47.7g
Fiber: 7.2g
Cholesterol: 49mg
Iron: 3.7mg
Sodium: 858mg
Calcium: 264mg
...myrecipes.com
SALSA:
1/2 cup chopped peeled avocado
1/2 cup chopped seeded tomato
1/4 cup thinly sliced green onions
2 teaspoons fresh lime juice
1/4 teaspoon salt
REMAINING INGREDIENTS:
2 tablespoons water
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
4 (8-inch) flour tortillas
1 cup shredded roasted skinless, boneless chicken breast
3/4 cup (3 ounces) preshredded Monterey Jack cheese
1 cup shredded iceberg lettuce
1/2 cup fat-free sour cream
Directions:
1) Preheat broiler.
2) To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.
3) Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.
4) Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese.
5) Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.
6) Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.
Nutritional Information:
Calories: 410 (32% from fat)
Fat: 14.4g (sat 5.9g,mono 5.9g,poly 1.4g)
Protein: 25.3g
Carbohydrate: 47.7g
Fiber: 7.2g
Cholesterol: 49mg
Iron: 3.7mg
Sodium: 858mg
Calcium: 264mg
...myrecipes.com
What You Will Need:
2 cups instant brown rice, uncooked
1/2 cup frozen corn
1 env. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix, divided
1 Tbsp. finely chopped cilantro
1 lb. pork tenderloin, cut into strips
2 tsp. oil
1 cup each red pepper strips, zucchini strips, onion wedges
1/2 cup water
Directions:
1) Cook rice as directed on package, adding corn and 1 Tbsp. of the taco seasoning mix to cooking water along with rice. Stir in cilantro.
2) Cook pork in hot oil in large nonstick skillet on medium high heat 2 to 3 minutes or until pork is browned.
3) Add remaining taco seasoning mix, red peppers, zucchini, onions and water. Cook on medium high heat 5 minutes or until vegetables are crisp-tender, stirring occasionally.
4) Serve pork mixture over rice mixture.
Nutritional Information:
Calories: 390
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 65 mg
Sodium: 660 mg
Carbohydrate: 48 g
Dietary fiber: 4 g
Sugars: 4 g
Protein: 30 g
Vitamin A: 50 %DV
Vitamin C: 50 %DV
Calcium: 6 %DV
Iron: 15 %DV
...kraftfoods.com
2 cups instant brown rice, uncooked
1/2 cup frozen corn
1 env. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix, divided
1 Tbsp. finely chopped cilantro
1 lb. pork tenderloin, cut into strips
2 tsp. oil
1 cup each red pepper strips, zucchini strips, onion wedges
1/2 cup water
Directions:
1) Cook rice as directed on package, adding corn and 1 Tbsp. of the taco seasoning mix to cooking water along with rice. Stir in cilantro.
2) Cook pork in hot oil in large nonstick skillet on medium high heat 2 to 3 minutes or until pork is browned.
3) Add remaining taco seasoning mix, red peppers, zucchini, onions and water. Cook on medium high heat 5 minutes or until vegetables are crisp-tender, stirring occasionally.
4) Serve pork mixture over rice mixture.
Nutritional Information:
Calories: 390
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 65 mg
Sodium: 660 mg
Carbohydrate: 48 g
Dietary fiber: 4 g
Sugars: 4 g
Protein: 30 g
Vitamin A: 50 %DV
Vitamin C: 50 %DV
Calcium: 6 %DV
Iron: 15 %DV
...kraftfoods.com
What You Will Need:
Dough:
3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup peanut or vegetable oil
1 cup warm water
1/2 teaspoon annato seed (optional for color)
Filling:
1 lb. browned ground beef or cooked shredded chicken
1/2 medium onion, diced
2 tablespoons olive oil
1/2 green bell pepper, diced
3 garlic cloves, crushed
1/8 c. chopped fresh cilantro
1/8 c. sliced green olives
salt and pepper, to taste
1/4-1/2 jalapeno, minced (optional)
1 tbsp. tomato paste
1 pkg. Goya Sazon with annato
For cooking:
1 cup vegetable oil for frying.
Directions:
1)To make dough, combine all the dry ingredients in the bowl of an electric mixer; add all wet ingredients. Mix for about 3 minutes until well combined. Dough will form. Remove dough and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.
2) Divide dough into 12 pieces, then roll into 4 inch circles.
3) Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of olive oil. Add all the filling ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
4) Preheat the vegetable oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.
5) Deep fry for about 5 minutes on each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top.
...cooks.com
Dough:
3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup peanut or vegetable oil
1 cup warm water
1/2 teaspoon annato seed (optional for color)
Filling:
1 lb. browned ground beef or cooked shredded chicken
1/2 medium onion, diced
2 tablespoons olive oil
1/2 green bell pepper, diced
3 garlic cloves, crushed
1/8 c. chopped fresh cilantro
1/8 c. sliced green olives
salt and pepper, to taste
1/4-1/2 jalapeno, minced (optional)
1 tbsp. tomato paste
1 pkg. Goya Sazon with annato
For cooking:
1 cup vegetable oil for frying.
Directions:
1)To make dough, combine all the dry ingredients in the bowl of an electric mixer; add all wet ingredients. Mix for about 3 minutes until well combined. Dough will form. Remove dough and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.
2) Divide dough into 12 pieces, then roll into 4 inch circles.
3) Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of olive oil. Add all the filling ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
4) Preheat the vegetable oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.
5) Deep fry for about 5 minutes on each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top.
...cooks.com
What You Will Need:
8 ounces uncooked angel hair pasta
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
1/4 cup pitted and coarsely chopped kalamata olives
1 tablespoon capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) preshredded Parmesan cheese
Chopped fresh basil or basil sprigs (optional)
Directions:
1) Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2) Heat oil in a large nonstick skillet over medium-high heat.
3) Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally.
4) Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently.
5) Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.
Nutritional Information:
Calories: 530 (21% from fat)
Fat: 12.4g (sat 2.8g,mono 6.6g,poly 2g)
Protein: 51.8g
Carbohydrate: 55g
Fiber: 2.1g
Cholesterol: 104mg
Iron: 4.2mg
Sodium: 971mg
Calcium: 165mg
...myrecipes.com
8 ounces uncooked angel hair pasta
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
1/4 cup pitted and coarsely chopped kalamata olives
1 tablespoon capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) preshredded Parmesan cheese
Chopped fresh basil or basil sprigs (optional)
Directions:
1) Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2) Heat oil in a large nonstick skillet over medium-high heat.
3) Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally.
4) Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently.
5) Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.
Nutritional Information:
Calories: 530 (21% from fat)
Fat: 12.4g (sat 2.8g,mono 6.6g,poly 2g)
Protein: 51.8g
Carbohydrate: 55g
Fiber: 2.1g
Cholesterol: 104mg
Iron: 4.2mg
Sodium: 971mg
Calcium: 165mg
...myrecipes.com
What You Will Need:
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
3/4 cup chopped zucchini
1/4 cup shredded carrot
1/4 cup chopped red pepper
1 cup instant white rice, uncooked
3/4 cup chicken broth
1/2 cup milk
2 Tbsp. GREY POUPON Dijon Mustard
2 beef tenderloin steaks, (4 oz. each), 1 inch thick
Directions:
1) Heat 1 Tbsp. of the dressing in saucepan. Add zucchini, carrot and red pepper; cook until crisp-tender, stirring frequently.
2) Stir in rice, broth, milk and mustard. Bring to boil; cover. Remove from heat. Let stand 5 min.
3) Cook steaks in remaining dressing in skillet on medium heat 5 min. Turn steaks over; cover. Cook an additional 5 to 8 min. for rare to medium doneness. Serve steak with rice mixture.
Nutritional Information:
Calories: 580
Total fat: 29 g
Saturated fat: 10 g
Cholesterol: 75 mg
Sodium: 1080 mg
Carbohydrate: 48 g
Dietary fiber: 3 g
Sugars: 9 g
Protein: 29 g
Vitamin A: 50 %DV
Vitamin C: 40 %DV
Calcium: 15 %DV
Iron: 35 %DV
...kraftfoods.com
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
3/4 cup chopped zucchini
1/4 cup shredded carrot
1/4 cup chopped red pepper
1 cup instant white rice, uncooked
3/4 cup chicken broth
1/2 cup milk
2 Tbsp. GREY POUPON Dijon Mustard
2 beef tenderloin steaks, (4 oz. each), 1 inch thick
Directions:
1) Heat 1 Tbsp. of the dressing in saucepan. Add zucchini, carrot and red pepper; cook until crisp-tender, stirring frequently.
2) Stir in rice, broth, milk and mustard. Bring to boil; cover. Remove from heat. Let stand 5 min.
3) Cook steaks in remaining dressing in skillet on medium heat 5 min. Turn steaks over; cover. Cook an additional 5 to 8 min. for rare to medium doneness. Serve steak with rice mixture.
Nutritional Information:
Calories: 580
Total fat: 29 g
Saturated fat: 10 g
Cholesterol: 75 mg
Sodium: 1080 mg
Carbohydrate: 48 g
Dietary fiber: 3 g
Sugars: 9 g
Protein: 29 g
Vitamin A: 50 %DV
Vitamin C: 40 %DV
Calcium: 15 %DV
Iron: 35 %DV
...kraftfoods.com
What You Will Need:
SALAD:
1 1/2 cups water
1 tablespoon olive oil, divided
3/4 teaspoon salt
1 cup uncooked couscous
1 cup chopped yellow bell pepper
1/2 cup finely chopped zucchini
1/2 cup chopped mushrooms
1 1/2 cups chopped skinless, boneless rotisserie chicken
1/2 cup (1/8-inch-thick) diagonally cut carrot
1/4 cup thinly sliced green onions
3 tablespoons dried currants
3 tablespoons finely chopped fresh mint
1/8 teaspoon freshly ground black pepper
DRESSING:
1 cup plain low-fat yogurt
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon white wine vinegar
Directions:
1) To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.
2) Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender.
3) Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.
4) To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.
Nutritional Information
Calories: 368 (20% from fat)
Fat: 8g (sat 2.1g,mono 4g,poly 1.2g)
Protein: 24.1g
Carbohydrate: 49.4g
Fiber: 4.3g
Cholesterol: 46mg
Iron: 1.8mg
Sodium: 540mg
Calcium: 148mg
...myrecipes.com
SALAD:
1 1/2 cups water
1 tablespoon olive oil, divided
3/4 teaspoon salt
1 cup uncooked couscous
1 cup chopped yellow bell pepper
1/2 cup finely chopped zucchini
1/2 cup chopped mushrooms
1 1/2 cups chopped skinless, boneless rotisserie chicken
1/2 cup (1/8-inch-thick) diagonally cut carrot
1/4 cup thinly sliced green onions
3 tablespoons dried currants
3 tablespoons finely chopped fresh mint
1/8 teaspoon freshly ground black pepper
DRESSING:
1 cup plain low-fat yogurt
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon white wine vinegar
Directions:
1) To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.
2) Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender.
3) Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.
4) To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.
Nutritional Information
Calories: 368 (20% from fat)
Fat: 8g (sat 2.1g,mono 4g,poly 1.2g)
Protein: 24.1g
Carbohydrate: 49.4g
Fiber: 4.3g
Cholesterol: 46mg
Iron: 1.8mg
Sodium: 540mg
Calcium: 148mg
...myrecipes.com
What you will need:
1 lb uncooked angel hair pasta
1 TBS olive oil
4 (6 oz) skinless, boneless chicken breasts, halved
2 cups chopped red onion
1 cup chopped yellow bell pepper
6 TBS fresh lemon juice
1 tsp dried basil
1/2 tsp dried oregano
2 (14.5 oz) cans diced tomatoes with basil, garlic, and oregano
3/4 cup (3 oz) feta cheese, crumbled
Directions:
1) Cook pasta according to package directions and drain.
2) Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes on each side.
3) Add onion and next 5 ingredients (through tomatoes) to pan; stir well.
4) Cover, reduce heat, and simmer 25 minutes or until chicken is done.
5) Remove from heat; sprinkle with cheese. Serve with pasta.
...myrecipes.com
1 lb uncooked angel hair pasta
1 TBS olive oil
4 (6 oz) skinless, boneless chicken breasts, halved
2 cups chopped red onion
1 cup chopped yellow bell pepper
6 TBS fresh lemon juice
1 tsp dried basil
1/2 tsp dried oregano
2 (14.5 oz) cans diced tomatoes with basil, garlic, and oregano
3/4 cup (3 oz) feta cheese, crumbled
Directions:
1) Cook pasta according to package directions and drain.
2) Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes on each side.
3) Add onion and next 5 ingredients (through tomatoes) to pan; stir well.
4) Cover, reduce heat, and simmer 25 minutes or until chicken is done.
5) Remove from heat; sprinkle with cheese. Serve with pasta.
...myrecipes.com
What you will need:
1 lb potatoes, peeled, thinly sliced
1/2 lb lean ground beef
1/2 cup chopped onion
1 jar (14 oz.) spaghetti sauce
3/4 cup nonfat ricotta cheese
1/4 cup parmesan
2 egg whites
1/2 cup shredded mozzarella
Directions:
1) Preheat oven to 350°F.
2) Cook potatoes in large pot of boiling water for 5 minutes and drain.
3) Meanwhile, brown meat with onion in large nonstick skillet, stirring occasionally.
4) Add spaghetti sauce to skillet.
5) Mix ricotta cheese, grated topping and egg whites until well blended.
6) Spoon half of the meat mixture into baking dish sprayed with cooking spray. Cover with half of the potatoes; top with layers of the ricotta cheese mixture, remaining potatoes and remaining meat mixture. Sprinkle with mozzarella cheese. Cover with foil.
7) Bake 50 minutes. Remove foil. Bake an additional 10 minutes or until cheese is melted.
...Kraft.com
1 lb potatoes, peeled, thinly sliced
1/2 lb lean ground beef
1/2 cup chopped onion
1 jar (14 oz.) spaghetti sauce
3/4 cup nonfat ricotta cheese
1/4 cup parmesan
2 egg whites
1/2 cup shredded mozzarella
Directions:
1) Preheat oven to 350°F.
2) Cook potatoes in large pot of boiling water for 5 minutes and drain.
3) Meanwhile, brown meat with onion in large nonstick skillet, stirring occasionally.
4) Add spaghetti sauce to skillet.
5) Mix ricotta cheese, grated topping and egg whites until well blended.
6) Spoon half of the meat mixture into baking dish sprayed with cooking spray. Cover with half of the potatoes; top with layers of the ricotta cheese mixture, remaining potatoes and remaining meat mixture. Sprinkle with mozzarella cheese. Cover with foil.
7) Bake 50 minutes. Remove foil. Bake an additional 10 minutes or until cheese is melted.
...Kraft.com
What you will need:
4 TBS of olive oil
1 lb chicken breast, cut into cubes
salt
black pepper
5 garlic cloves, minced
red pepper flakes, to taste
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato paste
1 quart chicken stock
1 loaf crusty italian bread, sliced thickly
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese
1 cup fresh basil
Directions:
1) Preheat the broiler.
2) Heat 3 TBS of olive oil in a soup pot over medium heat. Add the chicken and season with salt and pepper. Cook until browned.
3) Add 4 TBS garlic, onions, and red pepper flakes to the soup pot and heat until the onions are softened, about 6 minutes.
4) Stir in the tomatoes, paste, and chicken stock and cook until heated through.
5) In a bowl, mix 2 TBS of olive oil with 1 TBS of garlic. Brush both sides of each slice of bread with the oil mixture and place on cookie sheet. Broil until golden on one side, flip over, and broil other side until golden. Add handfuls of mozzarella to top of each slice and broil until cheese is golden brown.
6) Turn off the heat on the soup pot and add the basil.
7) To serve, place a slice of bread in each bowl, and pour soup over top.
...Rachael Ray, Just in Time
4 TBS of olive oil
1 lb chicken breast, cut into cubes
salt
black pepper
5 garlic cloves, minced
red pepper flakes, to taste
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato paste
1 quart chicken stock
1 loaf crusty italian bread, sliced thickly
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese
1 cup fresh basil
Directions:
1) Preheat the broiler.
2) Heat 3 TBS of olive oil in a soup pot over medium heat. Add the chicken and season with salt and pepper. Cook until browned.
3) Add 4 TBS garlic, onions, and red pepper flakes to the soup pot and heat until the onions are softened, about 6 minutes.
4) Stir in the tomatoes, paste, and chicken stock and cook until heated through.
5) In a bowl, mix 2 TBS of olive oil with 1 TBS of garlic. Brush both sides of each slice of bread with the oil mixture and place on cookie sheet. Broil until golden on one side, flip over, and broil other side until golden. Add handfuls of mozzarella to top of each slice and broil until cheese is golden brown.
6) Turn off the heat on the soup pot and add the basil.
7) To serve, place a slice of bread in each bowl, and pour soup over top.
...Rachael Ray, Just in Time
What you will need:
1 lb kielbasa, cut into slices
1 medium diced red onion
1 garlic clove, minced
1 can (19 oz) white kidney beans, drained and rinsed
1 can (16 oz) pork and beans in tomato sauce
1 tsp salt
1 tsp sugar
3/4 tsp dried thyme
1/4 tsp black pepper
Directions:
1) In saucepan, cook kielbasa over medium heat for 3 to 4 minutes. Add red onion and garlic. Cook for 3 minutes, stirring occasionally.
2) Stir in kidney beans, pork and beans, salt, sugar, thyme, and pepper. Bring to a boil. Reduce heat to low and simmer until heated through.
...Family Circle Cookbook
1 lb kielbasa, cut into slices
1 medium diced red onion
1 garlic clove, minced
1 can (19 oz) white kidney beans, drained and rinsed
1 can (16 oz) pork and beans in tomato sauce
1 tsp salt
1 tsp sugar
3/4 tsp dried thyme
1/4 tsp black pepper
Directions:
1) In saucepan, cook kielbasa over medium heat for 3 to 4 minutes. Add red onion and garlic. Cook for 3 minutes, stirring occasionally.
2) Stir in kidney beans, pork and beans, salt, sugar, thyme, and pepper. Bring to a boil. Reduce heat to low and simmer until heated through.
...Family Circle Cookbook
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