Lowfat White Chili
Makes 6 servings
1 lb. dry white beans, such as navy beans (about 2 1/2 cups)
6 cups reduced-sodium, defatted chicken broth
1 cup chopped onions
2 cloves garlic, chopped
2 tsp. ground cumin
1 tsp. dreid oregano
Two 4 1/2 oz. cans diced mild green chilies
1/8 tsp. ground cloves
1 lb. skineless, boneless chicken breast, cubed
1 tsp. kosher salt
2 tbsp. chopped fresh cilantro or parsley
1.Wash the beans and soak them for at least 4 hrs in enough water to cover by 3". Drain and proceed with step 2. Or wash the beans and place them in a pot. Cover with water by 2' and put over high heat. Once boiling, cook for 2 min. Remove from heat and let rest 1 hr. Drain.
Put the prepared beans in a pot with the broth, onions and garlic. Bring to a boil, reduce to a gentle simmer, and cook, uncovered, until the beans are tender, about 1 to 1 1/2 hrs. Pour in water as needed to keep the beans moist.
Stir in the cumin, oregano, chilies, cloves, and chicken. Cook for 30 min. Stir in the salt. Garnish with cilantro.
Per serving: cal 379, prot 37g, fat 2g, sat fat 0g, carb 53g, fib 16g, sod 1017mg Points: 5
Lowfat-Easy Turkey Chili
Makes 5 servings
1 tsp. vegetable oil
4 cloves garlic, chopped
1 1/4 lbs. lean ground turkey
Two 16 oz. cans pinto or kidney beans, drained and rinsed
One 16 0z. can stewed tomatoes
Two 14 1/2 oz. cans died tomatoes
One 4 1/2 oz. can diced mild green chilies
2 tbsp. chili powder
1 tsp. paprika
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1/2 to 1 tsp. Tabasco sauce
Heat the oil in a 4 qt. pot. Add the garlic and turkey, and cook over moderate heat, stirring frequently to break up the turkey, until the turkey becomes lightly browned.
Add the remaining ingredients and bring to a simmer. Cook, uncovered, for 20 min.
Per serving: cal 370, prot 40g, fat 3g, sat fat 1g, carb 46g, fib 15g, sod 653mg Points: 5
Lowfat-Chicken with Apple Marinade
Makes 6 Servings
Serving Size: 1 chicken breast
1 can (6 ounce) frozen apple juice concentrate, thawed
1/4 cup ketchup
2 tablespoons packed brown sugar
1 tablespoon cider vinegar
1 teaspoon dried thyme
1/8 teaspoon hot-pepper sauce
6 boneless, skinless chicken breast halves
In a small saucepan, combine the apple juice concentrate, ketchup, brown sugar, vinegar, thyme and hot-pepper sauce. Cook, stirring constantly, over medium heat until the sugar completely dissolves. Remove from the heat and cool to room temperature. Place the chicken in a large resealable bag. Pour about half of the cooled marinade mixture over the chicken, turning once to coat both sides. Refrigerate both the chicken and the remaining marinade mixture for at least 2 hours but no more than 24 hours.
Coat a grill rack with nonstick spray. Grill chicken breasts over medium-heat until no longer pink, basting occasionally with the reserved apple juice mixture.
Per serving: Calories: 170 Total fat: 2 grams Saturated fat: less than 1 gram Cholesterol: 51 mg Sodium: 187 mg Carbohydrate: 17 grams Protein: 20 grams Dietary fiber: less than 1 gram Points: 4
Fish a La Grecque
2 lb fish fillets
1 medium red onion, thinly sliced in rounds
1 tbsp. fresh dill
1 tbsp. chopped fresh parsley
1/4 cup fresh lemon juice
1 chopped tomato
1/2 cup Feta cheese, grated
Place the fish in an oiled casserole dish.
Top the fillets with the onion rounds and sprinkle them with the dill, pepper to taste, parsley, lemon juice, chopped tomato, and feta cheese.
Bake at 350 degrees about 30 minutes, until the fish flakes with a fork.
CALORIES 237 FAT 6g PROTEIN 38g CARB 6g Points: 5
Sweet Potato Bisque
3 medium sweet potatoes
5 cups (1.25 L) chicken stock
2 Tbs (30 ml) olive oil
2 medium onions, finely chopped
2 ribs celery, finely chopped
2 - 3 cloves garlic, finely chopped
2 tsp (10 ml) freshly grated ginger
1 cup (250 ml) heavy cream or half-and-half
1/4 cup (60 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
Sour cream for garnish (optional)
Chopped fresh chives for garnish (optional)
Boil the sweet potatoes in salted water until tender. Peel and mash with a little of the chicken stock until smooth. Meanwhile, heat the olive oil in a large pot over moderate heat and saute the onions, celery, and garlic until tender, about 10 minutes. Add the sweet potatoes, ginger, and remaining stock and bring to a boil. Simmer covered for 30 minutes, stirring occasionally. Stir in the cream and optional sherry, and season with salt and pepper. Serve garnished with a dollop of sour cream and/or chopped chives if desired. Serves 6 to 8.
3 tablespoon shortening
2 tablespoon flour
1-1/2 cup onions, chopped
1/2 cup green peppers, chopped
1 cup celery, chopped
1 clove garlic
salt to taste
red pepper to taste
2-1/2 cup water
2 pounds raw peeled shrimp
1 can whole tomatoes
1 small can tomato sauce
2 cups raw rice
Heat shortening, add flour and let it cook slowly -- until golden brown stirring constantly. Add onions, pepper, garlic, celery. Cook slowly until transparent, stirring often-then add tomatoes and let cook until oil rises to top. Stir in raw rice, raw shrimp and 2-1/2 cups water.
Cook, covered, over low heat until rice is tender. Add more oil and water if mixture appears to be too dry. Add minced parsley and onion tops. Serve hot.
Makes 6 dozen
1 large white cake mix or pudding-included cake mix
1 pkg. ( 3-1/2-ozs. ) pistachio flavor instant pudding and pie filling
1/2 cup oil
3 tbsps. water
1/2 cup chopped nuts ( Can use pistachios, pecans or walnuts. )
1/2 cup flaked coconut
Combine all ingredients in a bowl; blend well. Drop from teaspoon onto greased baking sheets. Bake at 350 degrees for 10 minutes, or till lightly browned around edges.
3/4 cup butter
1-1/2 cups flour
3 tablespoons white sugar
2-1/2 cups brown sugar
3 eggs, separated
1 cup chopped pecans
1/2 teaspoon vanilla
1 cup powdered sugar
Cream butter and add flour and white sugar, mix well. Press evenly in a 9x13-inch pan. Bake for 15 minutes at 350 degrees. Mix brown sugar, egg yolks, pecans and vanilla. Fold in stiffly beaten egg whites. Spread evenly over baked layer. Bake 25 minutes. Dust with powdered sugar and cool. Cut into small squares and roll in powdered sugar
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 eggs beaten
1 1/2 cups veg. oil
1 1/2 tsp. vanilla
1 can crushed (8 oz.) pineapple drained
2 cups bananas chopped
2 cups pecans chopped
1 pkg. cream cheese
2 - 1 lb. boxes confectioners sugar
1 tsp. vanilla
Preheat oven to 350 degrees. Combine all dry ingredients, add oil and egg and continue to mix until moist. Add vanilla, pineapple, bananas, and 1 cup pecans. Spoon batter into 3 greased and floured, 9" cake pans or tubed cake pan. Bake 25 minutes on cake pans, 70 minutes on tubed pan, or 55 minutes on loaf pans. Check with toothpick to be sure it is done in middle before removing from oven.
FROSTING: Frost with 1 pkg. cream cheese softened (or 1 cup butter or margarine, 2 - 1 lb. boxes confectioners sugar, 1 tsp. vanilla. Beat cream cheese or marg. until smooth, add sugar, beat until fluffy, add vanilla, 1 cup pecans and a pinch of salt. This is absolutely delicious without frosting. It makes a lot of cake .
Triple Chocolate Cookies
Recipe courtesy of Bobby Flay
2 ounces unsweetened chocolate
6 ounces bittersweet chocolate
1/4 plus cup plus 2 tablespoons all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 stick unsalted butter
3/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons instant espresso powder (Medaglia D'Oro)
1/2 cup semisweet chocolate chips
1/2 cup best quality white chocolate chips
1 1/2 cups toasted pecans, coarsely chopped
Preheat the oven to 350 degrees F. Place the chocolate in a medium bowl and place over a pot of simmering water and melt completely. Sift together the flour, baking powder and salt and set aside. In a bowl of an electric mixer, beat butter and sugar. Add eggs, then vanilla and espresso, and beat on high speed for 2 minutes. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the chips and pecans.
Using a small ice cream scoop, scoop the mixture onto a parchment-lined baking sheet, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry but the inside will still be soft. It will take no longer than 10 to 11 minutes so set the timer. Cool on a baking sheet. Best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.
Mushroom And Artichoke Stuffed Chicken
1/2 onion, chunked
1 shallot, chopped
1 Tbs. olive oil
4-6 oz. mushrooms, sliced
4 oz canned artichoke hearts, quartered
1/3 cup chicken stock or wine
1 cup Italian bread crumbs
1/2 cup Parmigiano - Reggiano
salt, pepper & herbs to taste
1 egg, beaten
4-6 chicken breast halves
Saute onion and shallots in olive oil until softened and lightly browned. Add mushrooms and continue to sauté until soft. Add chicken stock and bring to a boil, reducing slightly. Add artichoke hearts, bread crumb, Parmigiano and season to taste with salt, pepper and Italian herbs. Stir in beaten egg. Have your butcher cut pockets into bone in chicken breast halves and stuff with dressing. Rub or mist with olive oil and sprinkle with salt, pepper and Italian herb. Roast at 375 degrees to an internal temperature of 165 - not one degree over! Rest 5 minutes and serve.
1 cup mint chocolate ice cream, softened
1 cup chilled lemom-lime soda
2 tsp. creme de mente extract
1/4 cup frozen whipped topping, thawed
Place ice cream, soda and creme de menthe extract in a blender container. Cover and blend until smooth and creamy.
Pour into serving glasses. Top with whipped topping and sprinkle with chocolate sprinkles.
Making An Ice Ring
Ice rings are popular for punch bowls as decorations and for chilling the punch. Since you want to avoid watering down the punch flavor, use ginger ale or clear fruit juices instead of water to make ice ring. Pour the liquid into a ring mold to a depth of 3/4 inch. Freeze solid. Arrange fruits, unsprayed leaves and rose buds or mint sprigs over the frozen liquid. Carefully pour in another 1/4 inch of liquid and freeze again to hold decorations in place. When solid, fill the ring mold with liquid and freeze until ready to use. Unmold by dipping mold into a bowl of warm water. Place frozen ring in well chilled punch.
Making Fancy Ice Cubes
To dress up a plain drink, use fancy ice cubes. Freeze soda water or carbonated beverages in ice cube shapes. Before freezing a clear liquid, add a drop or two of food color. Or add curls of lemon or orange peel, whole maraschino cherries with their stems, thin slices of orange or lemon. It's best to use freshly boiled or distilled water if you want clear cubes.