WHOLE-WHEAT PANCAKES w/ STRAWBERRY SAUCE

From Ellie Krieger


3/4 cup all-purpose flour
3/4 cup whole-grain pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup lowfat buttermilk
3/4 cup milk
1 tablespoon honey
1/4 teaspoon vanilla extract

STRAWBERRY SAUCE

2 pints (16 oz) fresh strawberries, hulled, or 4 cups frozen unsweetened strawberries, thawed
1 teaspoon fresh lemon juice
2 tablespoons pure maple syrup

In a large bowl, mix the pancake batter.  Coat a non-stick griddle with cooking spray.  Make the pancakes as usual.

For the strawberry sauce, place the strawberries in a food processor or blender and process them into a chunky puree.  Transfer the puree to a small saucepan over low heat and heat until just warm.  Stir in the lemon juice and maple syrup.  Serve with the pancakes.

SESAME-TERIYAKI CHICKEN THIGHS

From Ellie Krieger's The Food You Crave


1/2 cup teriyaki sauce (recipe follows)
8 bone-in chicken thighs (about 2 1/2 lbs) skin removed
1 tablespoon sesame seeds

TERIYAKI SAUCE

1/4 cup low-sodium soy sauce
2 tablespoons firmly packed brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced (about 2 teaspoons)
1 teaspoon peeled and finely grated fresh ginger
1/4 teaspoon red pepper flakes.

Combine all teriyaki ingredients in a small bowl, stirring until sugar dissolves.

Pour the 1/2 cup sauce into a sealable plastic bag and add the chicken.  Seal the bag and marinate the chicken in the fridge for at least 30 minutes and up to 4 hours.

Preheat the broiler.  Remove the chicken from the marinade and arrange it on a broiler pan skin side down (if the chicken still had skin).  Discard the marinade.  Broil the chicken until brown and crispy, 8 to 10 minutes, then turn the pieces over and broil until almost cooked through, about 8 minutes longer.

Sprinkle the chicken with the sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.  YIELD:  4 servings

HOMEMADE SALAD DRESSINGS

DE-LIGHT-FUL RANCH DRESSING


1/3 cup plain Greek-style nonfat yogurt
1/3 cup lowfat buttermilk
3 tablespoons mayo
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon finely chopped chives
salt to taste

In a medium bowl, whisk together the Greek yogurt with the remaining ingredients.  YIELD:  1 cup

GREEN GODDESS DRESSING


1/2 ripe avocado, peeled
3/4 cup lowfat buttermilk
3 tablespoons white vinegar
2 tablespoons coarsely chopped fresh tarragon, or 1 tsp dried
1 scallion, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Put all ingredients in a blender and blend until smooth.  YIELD:  1 cup

BALSAMIC VINAIGRETTE


3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
salt and freshly ground black pepper

Put all ingredients in a jar and shake it up.  Double or triple these ingredients to make more.  Before each use, shake the jar.

GREAT TIPS: FRUITS & VEGGIES

I've found that what really helps me eat more salads and also fruits is to cut everything up when I bring it home. I put the cut-up fruit in tall plastic containers from the dollar store. Everything I might want to put in a salad I cut up and either put in sandwich bags or containers. It makes putting a salad together quick and easy!

CROISSANT BREAD PUDDING

From Ina Garten's The Barefoot Contessa Cookbook


3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-n-half
1 1/2 cups sugar
1 1/2 teaspoons vanilla
6 croissants, preferably stale
1 cup raisins

Preheat the oven to 350 degrees.

In a medium bowl, whisk together the whole eggs, yolks, half-n-half, sugar and vanilla.  Set the custard mixture aside.  Slice the croissants in half, horizontally.  In a 10x15 oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking.  Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with an inch of hot water.  Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding.  Cut a few holes in the foil to allow steam to escape.  Bake for 45 minutes.  Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set.  Remove from the oven and cool slightly.  YIELD:  8 to 10

**I do not own a 10x15 oval baking dish.  I think when I made this I used a 9x13 and shoved it all in there!

**Obviously, if you don't like raisins, take them out!

FLORENTINE MEATBALLS

From Rachael Ray's 365: No Repeats


1 10 oz. box frozen spinach, defrosted
2 packages (2 to 2 2/3 lbs) ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1 3/4 cups milk
3/4 cup bread crumbs
1/2 cup grated Parmigiano-Reggiano
kosher salt and freshly ground black pepper
extra-virgin olive oil, for drizzling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken stock or broth
1 10 oz. sack shredded provolone cheese or Italian blend
1/2 teaspoon freshly grated nutmeg
generous handful of chopped fresh flat-leaf parsley

Preheat oven to 400 degrees.

Squeeze all the moisture out of the defrosted spinach.  Place the turkey in a large bowl and make a well in the center.  Add the spinach, all but 3 tablespoons of the onions, all of the garlic, the egg, about 1/4 cup of the milk, the bread crumbs, grated Parm cheese, salt and pepper.  Form into 12 large meatballs and drizzle with extra-virgin olive oil.  Arrange on a nonstick cookie sheet and bake for 20 minutes.

While the meatballs are in the oven, heat a small saucepan over medium heat.  Add a drizzle of the oil and the butter.  When the butter is melted, add the reserved 3 tablespoons chopped onions and cook for 2 minutes.  Whisk in the flour and cook for 1 minute, then whisk in the remaining 1 1/2 cups milk and the cup of stock.  Bring to a boil, then stir in the shredded cheese.  Season the sauce with salt, pepper and nutmeg; turn the heat to the lowest setting and stir until the cheese melts.  Keep warm.

Place 3 meatballs on each dinner plate and top with the sauce, then garnish with parsley.  Serve with a green salad.  YIELD:  4 servings

LASAGNA w/ TURKEY SAUSAGE

From Ina Garten's Barefoot Contessa Family Style

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 28 oz. can crushed tomatoes in tomato puree
1 6 oz. can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
kosher salt
freshly ground black pepper
1/2 pound lasagna noodles
15 oz. ricotta cheese
3 to 4 oz. creamy goat cheese, crumbled
1 cup grated Parmesan cheese, plus 1/4 cup for sprinkling
1 egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Preheat oven to 400 degrees.

Heat the olive oil in a large (10 - 12-inch) skillet.  Add the onion and cook for 5 minutes over medium-low heat, until translucent.  Add the garlic and cook for 1 more minute.  Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.  Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.  Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water.  Add the noodles and allow them to sit in the water for 20 minutes.  Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Set aside.

Ladle 1/3 of the sauce into a 9 x 13 baking dish, spreading the sauce over the bottom of the dish.  Then add the layers as follows:  half the pasta, half the mozzarella, half the ricotta and one third of the sauce.  Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.  Sprinkle with 1/4 cup of Parmesan cheese.  Bake for 30 minutes, until the sauce is bubbling.  YIELD:  8 servings

**DON'T OMIT THE GOAT CHEESE!  I know it sounds gross to some people, but it gives the ricotta mixture a nice flavor.  You don't have to tell anyone there's goat cheese in it!

**To make ahead, refrigerate the assembled, unbaked lasagna.  Bake for 30 to 40 minutes until bubbly.

ROCKY ROAD FUDGE BROWNIES

1/2 cup butter
2 oz. unsweetened chocolate
2 eggs
1 cup sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup chopped nuts (optional)
1/2 cup mini marshmallows
1/2 cup semisweet chocolate chips

Grease an 8x8 baking pan; set aside.  In a medium saucepan melt butter and chocolate over low heat.  Remove from heat.  Stir in eggs, sugar and vanilla.  Using a wooden spoon, beat lightly just until combined.  Stir in flour and nuts (if using).

Spread batter in prepared baking pan.  Bake in a 350 degree oven for 30 minutes.  Sprinkle with marshmallows and chocolate chips.  Bake 3 minutes more or till marshmallows are just beginning to brown and chocolate is melted.  YIELD:  24 brownies

**You can use a brownie mix - just prepare and then add the marshmallows and chocolate chips at the end.

WHITE CHICKEN CHILI

1 1/2 pounds boneless skinless chicken breast, cut into 1" cubes
2 tablespoons oil
1 medium jalapeno, minced
1 medium onion, diced
1 green bell pepper, diced
1 small carrot, diced
1 clove garlic, minced
3 tablespoons flour
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
14 oz. chicken broth
2 (15 oz.) can navy or great northern beans
1/4 cup cilantro, chopped
4 oz. Jack cheese, grated

In a large pot, saute cubed chicken in oil, until lightly browned.  Add jalapeno, onion, bell pepper, carrot and garlic.  Cook approximately 3-5 minutes, until vegetables soften.  Stir in flour, oregano, cumin, salt and pepper.  Continue to cook 1 minute longer.  Stir in chicken broth.  Simmer, covered, 20 minutes.  Stir in undrained beans and cilantro.  Top with Jack cheese.  YIELD:  4-6 servings

**This freezes well - to reheat, just thaw and microwave.

CHICKEN & BLACK BEAN ENCHILADAS

1 pound chicken breast, boneless, skinless
3 slices bacon, cooked
2 cloves garlic, minced
24 oz. picante sauce
1 16 oz. can black beans
1 large red bell pepper, diced
1 teaspoon cumin
1/4 teaspoon salt
1/2 cup green onions, sliced
12 flour tortillas, 6 inch size
9 oz. Monterey Jack cheese, shredded

Cut chicken into short, thin strips.  Cook bacon in large skillet until crisp.  Remove with slotted spoon to drain on paper towels.  Let cool and then crumble.

Cook chicken and garlic in drippings in skillet until chicken is no longer pink.  Stir in 1/2 cup of the picante sauce, beans with their juice, red pepper, cumin and salt.  Simmer until thickened, stirring occasionally.  Stir in green onions and reserved bacon.

Spoon a heaping 1/4 cup bean mixture down center of each tortilla; top with 2 tbsp cheese.  Roll up; place seam side down in a lightly greased baking dish.  Spoon remaining picante sauce over enchiladas.

Top with remaining cheese, cover with foil and bake in a 375 degree oven for approximately 40 to 45 minutes, or until heated through.  YIELD:  6 servings

**If you want to freeze this for later, after you cover with foil, place in the freezer.  When you're ready, thaw, then heat (375 degrees, 40-45 min).

ROASTED VEGETABLE SOUP

From Ina Garten's Barefoot Contessa Family Style


1 lb carrots, peeled
1 lb parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 lbs), peeled and seeded
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
6 to 8 cups chicken stock
kosher salt and freshly ground black pepper

Preheat oven to 425 degrees.  Cut the carrots, parsnips, sweet potato and butternut squash in 1 to 1 1/4-inch cubes.  All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on two sheet pans.  Drizzle them with olive oil, salt, and pepper.  Toss well.  Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.  Sprinkle with parsley and season to taste.

In a large saucepan, heat 6 cups of chicken stock.  In two batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor or blender.  Pour the soup back into the pot and season to taste.  Thin with more chicken stock and reheat.  The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.

Serve with croutons and a drizzle of good olive oil.  YIELD:  6 to 8 servings

MOLTEN CHOCOLATE CAKES w/ SUGAR-COATED RASPBERRIES

From Perfect Recipes for Having People Over

16 tablespoons (2 sticks) unsalted butter
1 1/3 cups (8 oz) chocolate chips or semisweet chocolate, cut into small chunks
5 large eggs
1/2 cup sugar, plus a little more for coating raspberries
pinch of salt
4 teaspoons all-purpose flour
1 half pint (about 6 oz) raspberries

Adjust oven rack to middle position and heat oven to 450 degrees.  Line 8 cups of a muffin tin with extra-large paper liners (they should extend above cups to facilitate removal; if papers are foil-lined, remove foil layer).  Coat papers with vegetable cooking spray.

Melt butter and chocolate in a medium heatproof bowl set over a pan of simmering water, stirring occasionally until smooth; remove from heat.

With an electric mixer, beat eggs, sugar and salt in another medium bowl until sugar dissolves.  Beat egg mixture, then flour, into chocolate.

Divide batter among muffin cups.  Bake until batter puffs but centers are not set, 8 to 10 minutes.  Let stand in tin for 5 minutes.  Meanwhile, flick raspberries with a little water and roll in sugar to coat.

Carefully lift cakes from tin and transfer to dessert plates, removing paper liners.  Top each cake with berries and serve.  YIELD:  8 servings

*You don't even have to remove paper liners if you don't want - just set them on plates.

*Make the batter ahead and spoon into muffin cups before dinner - after dinner, pop in oven to bake!

CRANBERRY-SAUCED PORK CHOPS/CHICKEN BREASTS

6 pork loin chops, cut 3/4 inch thick OR
6 boneless chicken breasts
pepper
1 tablespoon butter
1/2 cup apple cider or apple juice
1/2 of a 16-oz can (1 cup) whole berry cranberry sauce (not the jellied stuff)
2 tablespoons sliced green onion
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon finely shredded orange peel

Sprinkle chops or chicken breasts lightly with pepper.  In a 12-inch skillet, cook chops/chicken breasts in butter over medium-high heat about 4 minutes or till brown, turning once.  Drain off fat.

Pour apple cider or juice over meat.  Bring to boiling.  Reduce heat and simmer, covered for 5 to 6 minutes or until juices run clear.  Transfer to plate, reserving 1/2 cup juices in skillet.  Keep warm.

For sauce, stir together cranberry sauce, green onion, cornstarch, brown sugar and orange peel.  (NOTE:  When I made this, I didn't have any oranges, so I omitted the orange peel - it was still good!)  Stir into reserved juices in skillet.  Cook and stir over medium heat till thickened and bubbly.  Cook and stir for 2 minutes more.  To serve, spoon sauce over chops/chicken breasts.  I served this over rice.  YIELD:  6 servings