Pecan-Cinnamon Pudding Cake

by "Recipes to Share - Slow Cooker"

Makes 8 servings

Prep time: 20 minutes

Cook time: 1.5 hours

Stake time: 30 minutes

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 1/2 tsp baking powder

1 1/2 tsp ground cinnamon

2/3 cup milk

5 tbs butter, melted, divided

1 cup chopped pecans

1 1/2 cups water

3/4 cup packed brown sugar

Whipped cream (optional)

Directions:

1. Stir together flour, granulated sugar, baking powder and cinnamon in medium bowl. Add milk and 3 tbs butter; mix just until blended. Stir in pecans. Spread on bottom of greased slow cooker.

2. Combine water, brown sugar and remaining 2 tbs butter in small saucepan; bring to a boil. Pour over batter in slow cooker.

3. Cover; cook on HIGH 1.25 to 1.5 hours or until tooth pick inserted into center comes out clean. Let stand, uncovered, 30 minutes. Serve warm with whipped cream, if desired.

Polenta-Syle Corn Casserole

by "Recipes to Share - Slow Cooker"

Makes 6 servings

Ingredients:

1 can (about 14 oz) vegetable or chicken broth

1/2 cup cornmeal

1 can (7 oz) corn, drained

1 can (4 oz) diced green chiles, drained

1/4 cup diced red bell pepper

1/2 tsp salt

1/4 tsp black pepper

1 cup (4 oz) shredded Cheddar cheese

Directions:

1. Pour broth into slow cooker. Whisk in cornmeal. Add corn, chiles, bell pepper, salt and pepper. Cover; cook on LOW 4-5 hours or on HIGH 2-3 hours.

2. Stir in cheese. Cook, uncovered, 15 to 30 minutes or until cheese melts.

Serving suggestion: Divide cooked corn mixture into lightly greased individual ramekins or spread in pie plate; cover and refrigerate. Serve at room temperature or warm in over or microwave.

Lemon-Mint Red Potatoes

by "Recipes to Share - Slow Cooker"

Makes 4 servings

Prep time: 25 minutes

Cook time: 7.25 hours (LOW) or 4.5 hours (HIGH)

Ingredients:

2 lbs new red potatoes

3 tbs extra-virgin olive oil

3/4 tsp dried Greek seasoning or dried oregano

1/4 tsp garlic powder

1 tsp salt

1/4 tsp black pepper

1 tsp grated lemon peel

2 tbs lemon juice

2 tbs butter

4 tbs chopped fresh mint, divided

Directions:

1. Coat inside of 6-quart slow cooker with nonstick cooking spray. Add potatoes and oil, stirring gently to coat. Sprinkle with Greek seasoning, garlic powder, salt and pepper. Cover; cook on LOW 7 hours or on HIGH 4 hours.

2. Stir in lemon peel, lemon juice, butter and 2 tbs mint until butter is completely melted. Cover; cook 15 minutes to allow flavors to blend. Sprinkle with remaining mint.

Tip: It's easy to prepare this recipe ahead of time; simply follow instructions as listed and then turn off heat and let stand at room temperature for up to 2 hours. Reheat or serve at room temperature.

Cheesy Corn and Peppers

by "Recipes to Share - Slow Cooker"

Makes 8 servings

Prep time: 8 minutes

Cook time: 2 1/4 hours

Ingredients:

2 lbs frozen corn kernels

2 poblano peppers, chopped or

1 large green bell pepper and 1 jalapeño pepper*

2 tbs butter, cubed

1 tsp salt

1/2 tsp ground cumin

1/4 tsp black pepper

1 cup (4 oz) shredded sharp Cheddar cheese

3 oz cream cheese, cubed

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. Wash hands after handling.

Directions:

1. Coat slow cooker with nonstick cooking spray. Add corn, poblanos, butter, salt, cumin and black pepper. Cover; cook on HIGH 2 hours.

2. Add cheeses; stir to blend. Cover; cook 15 minutes more or until cheeses melt.

Sweet 'n' Spicy Ribs

by "Recipes to Share - Slow Cooker"

Makes 10 servings

Prep time: 10-15 minutes

Cook time: 8 hours

Ingredients:

5 cups barbecue sauce

3/4 cup packed brown sugar

1/4 cup honey

2 tbs Cajun seasoning

1 tbs garlic powder

1 tbs onion powder

6 lbs pork or beef back ribs, cut into 3-rib or individual rib portions

Directions:

1. Stir together barbecue sauce, brown sugar, honey, Cajun seasoning, garlic powder and onion powder in medium bowl. Reserve 1 cup mixture for dipping sauce; refrigerate until ready to serve.

2. Place ribs in slow cooker. Pour remaining barbecue sauce mixture over ribs. Cover; cook on LOW 8 hours or until meat is very tender.

3. Serve ribs with reserved sauce.

Tip: To make the slow cooker cleanup easier, spray the inside with nonstick cooking spray before adding an of the ingredients.

Hot Beef Sandwiches

Makes 6-8 servings

Ingredients:

1 beef chuck roast (3-4 lbs), cut into chunks

1 jar (6 oz) sliced dill pickles, undrained

1 can (about 14 oz) crushed tomatoes with Italian seasoning

1 medium onion, diced

4 cloves garlic, minced

1 tsp mustard seeds

Hamburger buns

Directions:

1. Place beef in low cooker. Pour pickles with juice over beef. Add tomatoes, onion, garlic and mustard seeds.

2. Cover; cook on LOW 8-10 hours.

3. Remove beef from slow cooker. Shred beef with two forks. Return beef to tomato mixture; mix well. Serve beef mixture on buns.

Serving suggestion: garnish with lettuce, sliced tomatoes, red onion slices, shredded slaw or other fixings to taste.

Italian Beef and Barley Soup

by "Recipes to Share - Slow Cooker"

Makes 6 servings

Prep time: 20 minutes

Cook time: 8-10 hours

Ingredients:

1 boneless beef top sirloin steak (about 1.5 lbs)

1 tbs vegetable oil

4 medium carrots or parsnips, cut into 1/4-inch slices

1 cup chopped onion

1 tsp dried thyme

1/2 tsp dried rosemary

1/4 tsp black pepper

1/3 cup uncooked pearl barley

2 cans (about 14 oz each) beef broth

1 can (about 14 oz) diced tomatoes with Italian seasoning

Directions:

1. Cut beef into 1-inch pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.

2. Place carrots and onion in slow cooker; sprinkle with thyme, rosemary and pepper. Top with barley and beef. Pour broth and tomatoes over beef.

3. Cover; cook on LOW 8-10 hours or until beef is tender.

Tip: Choose pearl barley rather than quick-cooking barley, because it will stand up to longer cooking.

Slow-Cooked Pulled Pork Sandwiches

Makes 12 sandwiches

Prep time: 15 minutes

Cook time: 8 to 10 hours

Ingredients:

1 tbs vegetable oil

1 (3.5- to 4-pound) boneless pork shoulder roat, netted or tied

1 can (10.5 oz) condensed French onion soup

1 cup ketchup

1/4 cup cider vinegar

3 tbs packed brown sugar

12 round sandwich rolls, split

Directions:

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the roast and cook until it's well browned on all sides.

2. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the roast and turn to coat with the soup mixture.

3. Cover and cook on LOW for 8 to 10 hours* or until the meat is fork-tender.

4. Remove the roast from the cooker to a cutting board and let it stand for 10 minutes. Using 2 forks, shred the pork. Return the shredded pork to the cooker.

5. Divide the pork and sauce mixture among the rolls.

*Or on HIGH for 4 to 5 hours.

Tomato Topping for Bruschetta

Makes 4 servings

Prep time: 10 minutes

Cook time: 45 minutes to 1 hour

Ingredients:

3 medium tomatoes, peeled, cored, seeded and diced

1 stalk celery, chopped

1 shallot, chopped

2 pepperoncini peppers, chopped*

1 tsp tomato paste

1/2 tsp salt

1/4 tsp black pepper

1 tbs olive oil

4 large slices Italian of French bread

1 clove garlic

*Pepperoncini are pickled peppers sold in jars with brine. They are available in the condiment aisle of the supermarket.

Directions:

1. Drain any tomato juices. Combine tomatoes, celery, shallot, pepperoncini peppers, tomato paste, salt, black pepper and oil in slow cooker. Cover; cook on LOW 45 minutes to 1 hour.

2. Toast bread. Immediately rub with garlic. Spread tomato topping on bread. Serve immediately.

Grilled Apple & Pear Salad

Ingredients:

4 firm Fuji apples

2 firm Bartlett pears
1 tbs olive oil

1 small box baby arugula

1 cup chopped pecans (toasted)

¼ Cup Chopped Chives

Dressing

8oz orange juice

½ cup olive oil

Salt and pepper

Directions:

1. Cut apples and pears into wedges, about 8 each.
 Toss fruit in olive oil and season with salt and pepper.

2. Grill on a hot grill pan or outdoor grill for about 4 minutes per side.
 Place grilled fruit on a plate and hold in the fridge until cold.

3. Toast pecans in a pan over low heat until they are evenly browned and fragrant.
 Cool the nuts on a plate.

For the Dressing:

1. Simmer the orange juice until it has reduced by less than half.
 Allow to cool.
 Add the olive oil and whisk.

Assembly:

Toss the fruit, pecans, arugula, & chives with 3tbs of dressing, taste & adjust dressing as needed.

Honey-Mustard Chicken Wings

by "Recipes to Share - Slow Cooker"

Makes about 24 wings

Prep time: 20 minutes

Cook time: 4-5 hours

Ingredients:

3 lbs chicken wings

1 tsp salt

1 tsp black pepper

1/2 cup honey

1/2 cup barbecue sauce

2 tbs spicy brown mustard

1 clove garlic, minced

3 to 4 thin lemon slices

Directions:

1. Cut off chicken wing tips; discard. Cut each wing at joint to make two pieces. Sprinkle with salt and pepper; place wing pieces on broiler rack. Broil 4 to 5 inches from heat about 10 minutes, turning halfway through cooking time. Place in slow cooker.

2. Combine honey, barbecue sauce, mustard and garlic in small bowl; mix well. Pour sauce over chicken wings. Top with lemon slices. Cover; cook on LOW for 4 to 5 hours.

3. Remove and discard lemon slices serve wings with sauce from slow cooker.

Tip: Browning the chicken wings in the broiler before cooking them in the slow cooker is not necessary, but will enhance their flavor and appearance.

Swiss Cheese Fondue

by "Recipes to Share - Slow Cooker"

Makes 6 servings

Prep time: 10 minutes

Cook time: 1 hour

Ingredients:

1 clove garlic, cut in half

1 can (10 1/2 oz) condensed chicken broth

2 cans (10 1/2 oz each) condensed cheddar cheese soup

1 cup water

1/2 cup Chablis or other dry white wine (optional)

1 tbs Dijon-style mustard

1 tbs cornstarch

1 lb shredded Emmentaler or Grueyère cheese, at room temperature

1/4 tsp ground nutmeg

Dash ground black pepper

Garlic bread, baked and cut into cubes

Fresh vegetable for dipping

Directions:

1. Rub the inside of a 5 1/2- to 6-quart slow cooker with the cut sides of the garlic. Discard the garlic. Stir the broth, soup, water, wine, mustard, cornstarch, cheese, nutmeg, and black pepper in the cooker.

2. Cover and cook on LOW for 1 hour or until the cheese is melted, stirring occasionally.

3. Serve with the bread and vegetables on skewers for dipping.

Caponata

by "Recipes to Share - Slow Cooker"

Makes about 5 1/4 cups.

Ingredients:

1 medium eggplant (about 1 pound), peeled and cut into 1/2-inch pieces

1 can (about 14 oz) diced Italian plum tomatoes

1 medium onion, chopped

1 red bell pepper, cut into 1/2-inch pieces

1/2 cup salsa

1/4 cup olive oil

2 tbs capers, drained

2 tbs balsamic vinegar

3 cloves garlic, minced

1 tsp dried oregano

1/4 tsp salt

1/3 cup packed fresh basil, cut into thin strips

Toasted Italian or French bread slices

Directions:

1. Combine eggplant, tomatoes, onion, bell pepper, salsa, oil, capers, vinegar, garlic, oregano, and salt in slow cooker. Cover; cook on LOW 7 to 8 hours or until vegetables are crisp-tender.

2. Stir in basil. Serve at room temperature on toasted bread.

Tip: Be sure to cut all of the ingredients for the Caponata into uniform pieces. This allows them to cook evenly in the slow cooker.

Steamed Pork Buns

by "Recipes to Share - Slow Cooker"

Makes 8 servings.

Ingredients:

1/2 container (18 oz) refrigerated shredded cooked pork in barbecue sauce*

1 tbs Asian garlic chili sauce

1 package (about 16 oz) refrigerated biscuit dough (8 large biscuits)

Dipping sauce

Sliced green onions (optional)

*Look for pork in plain, not smoky, barbecue sauce. Substitute chicken in barbecue sauce, if desired.

Directions:

1. Combine pork and chili sauce in medium bowl. Split biscuits in half. Roll or stretch each biscuit into 4-inch circle. Spoon 1 tbs pork onto center of each biscuit. Gather edges around filling and press to seal.

2. Generously butter 2-quart baking dish that fits inside 5- or 6- quart slow cooker. Arrange filled biscuits in single layer, overlapping slightly if necessary. Cover dish with buttered foil, buttered side down.

3. Place small rack in slow cooker. Add 1 inch hot water (water should not come to top of rack). Place baking dish on rack. Cover; cook on HIGH 2 hours.

4. Meanwhile, prepare Dipping Sauce. Garnish pork buns with green onions. Serve with Dipping Sauce.

Dipping Sauce: Stir together 2 tbs rice vinegar, 2 tbs soy sauce, 4 tsp sugar, and 1 tsp toasted sesame oil in small bowl until sugar dissolves. Sprinkle with 1 tbs minced green onion (green part only) just before serving.

Becky's Delicious Pumpkin Chip Muffins

Ingredients:

4 eggs

2 cups white sugar

1 (15-oz) can pumpkin

1 1/2 cups vegetable oil

3 cups all-purpose flour

2 tsp baking soda

2 tsp baking powder

1 tsp ground cinnamon

1 tsp salt

2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 400 degrees F. Lightly grease two 12 cup muffin pans, or line with paper baking cups.

2. Beat the eggs in large bowl. Mix in the sugar, pumpkin, and oil.

3. In a medium bowl, mix the flour, baking soda, baking powder, cinnamon, and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.

4. Bake in the preheated oven 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.

Rosé Pasta Sauce

Ingredients:

1 pkg pasta, cooked

1 tbs olive oil

1 medium yellow onion, chopped

1 clove garlic, minced

1 cube Knorr chicken bouillon, crushed

1 c tomato sauce

2 tbs ketchup

1 can table cream

1/2 Hillshire Farms smoked sausage, sliced (or hot dog links, sliced)

salt & pepper to taste

*You may also add things like: chopped bell peppers, chopped tomatoes, parsley, oregano, green onions, etc.

Directions:

1. Cook pasta according to its package instructions.

2. Saute the olive oil, onions, garlic, and bouillon. Add sausage and lightly brown it. Add other desired spices, herbs, and vegetables and saute until tender. Add tomato sauce, ketchup, salt and pepper. Simmer.

2. When ready to serve pasta add table cream, mix well and serve over noodles.

Mom's Penne Pasta With Broccoli Sauce

Ingredients:

1 pkg Penne pasta; cooked

1/2 medium white onion; chopped

1 tbs corn starch

1 cup milk

1 tomato

1 can table cream*

2 tbs extra-virgin olive oil

1 clove of garlic; minced

1 head of broccoli; stalk: peeled and roughly chopped, florets: separated into bite size pieces

fresh basil

Parmesan Cheese

Directions:

1. Cook pasta according to label instructions; drain and set aside. Microwave the broccoli florets in about 2 cups of water until cooked and tender.

2. In a medium frying pan saute olive oil, onion, and garlic until tender. Set aside.

3. In a food processor combine milk, corn starch, tomato, basil, broccoli stalk, salt and pepper to taste. Beat until creamy. Add this cream to the onions and garlic. Remove from heat and when ready to serve add the table cream.**

4. Put the already cooked pasta in a large casserole dish. Sprinkle with a little olive oil. Pour cream on top. Throw broccoli florets and sprinkle with Parmesan cheese.

Notes:

* Table cream can be found next to sweetened and condensed milk, evaporated milk, or in the Hispanic Isle. If table cream is not available, it can be substituted with sour cream.

** Do not cook the table cream; add it to the broccoli sauce only when ready to serve.

Moomie's Delicious Banana Bread

Ingredients:

3 ripe bananas; mashed

1 cup sugar

1/4 cup butter; softened

1 egg

2 cups flour

1 tbs baking soda

1/2 tbs salt

1/2 cup nuts (optional)

Directions:

1. Preheat oven to 350 degrees. Grease a medium size loaf pan.

2. In a medium bowl mix together the sugar, butter, egg, and bananas.

3. In a separate bowl mix the flour, baking soda, salt, and nuts (if desired). Add the banana mix to this bowl and mix well.

4. Pour the batter into the greased loaf pan and cover with foil. Bake for about 40 minutes or until fork comes out clean.

Amazing Tuna Fish Casserole

Ingredients:

1 pkg. rotini or egg noodles pasta

4 cans tuna in water; drained

1 can sweet peas; drained

1 small can black olives; drained and sliced

1/2 white onion; chopped

2 cans cream of chicken soup

2 cups shredded cheese (any cheese)

Parmesan cheese to taste

salt & pepper to taste

Directions:

1. Cook pasta as directed on label and drain, pour it into a large bow. Butter a 9x13 baking dish. Preheat oven to 350 degrees.

2. Saute in some butter the onions, olives, and peas until soft. Add tuna and cream of chicken soup. Pour the mixture into the pasta bowl and mix well.

3. In the prepared baking dish spread pasta and tuna mix. Sprinkle shredded cheese on top. Take it to the oven until the cheese melts completely.

4. Sprinkle Parmesan cheese on top and broil until it is golden brown with a slight crust. Do not let it get too dark!

5. Enjoy :)

Tomato & Olive Baked Tilapia

Serves 4

Ingredients:

4 tilapia fillets

1/8 cup extra-virgin olive oil

2 1/2 sprigs fresh thyme

2 tomatoes; peeled, seeded, and chopped

1/3 cup green olives; coarsely chopped

1/8 tsp. dried hot red pepper flakes

1 1/3 clove garlic; minced

1/3 cup chopped red onion

1/2 tbs fresh lime juice

Directions:

1. Preheat oven to 400 degrees.

2. Oil lightly a shallow baking dish large enough to hold the fillets in one layer, (foil if desired).

3. In a medium bowl stir in olive oil, thyme, tomatoes, olives, pepper flakes, garlic, onion, and lime juice.

4. In the prepared baking dish arrange the fillets (skin side down), season them with salt and pepper to taste, and spoon tomato and olive mixture over them.

5. Bake the fish uncovered, in the middle of the oven 15-20 minutes, or until it flakes.

Pão de Mel da Bi

Ingredientes:

Bolo:

1 xic. de mel

1/2 xic. açúcar mascavo

1/2 xic. açúcar branco

1 colher de chá de cravo em pó

1 colher de chá de canela em pó

3 colheres de chá chocolate em pó (dissolvido em um pouco de leite)

1 xic. de leite

3 xic. de farinha de trigo

1 colher de chá de bicarbonato de sódio (baking soda)

Recheio:

1 lata de leite condensado

Coco ralado a gosto

Cobertura:

1 barra de chocolate ao leite derretido

Modo de Fazer:

1. Misturar o mel com o açúcar mascavo e branco. Adicionar o cravo em pó, canela em pó, chocolate em pó dissolvido, e o leite. Mixturar bem. Adicionar a farinha e o bicarbonato.

2. Levar ao forno quente por uns 20 minutos, até ficar pronto (como um bolo).

3. Esfriar o bolo completamente e cortar em cubos (~ 10 cm x 10 cm) e na metade como um sanduíche.

4. Rechear com a mistura de leite condensado e coco ralado.

5. Mergulhar os cubos de bolo recheados no chocolate derretido com um garfo e deixar escorrer um pouco quando retirar. Colocar em papel alumínio até secar.

Obs. Quando for derreter o chocolate ao leite no microondas não deixe respingar nem um pouco de água e nem use uma colher húmida. O chocolate pode ficar duro e náo derreter direito.

Canjica da Bi

Ingredientes:

1 lata de leite condensado

100 ml leite de coco

3 gemas (passadas na peneira)

1/2 pacote de coco ralado (a gosto e opcional)

1litro de leite

500 g de canjica

pitada de sal

Modo de Fazer:

1. Em uma panela de pressao cozinhar a canjica na agua (3 dedos acima da canjica) por aprox. 20 minutos ou ate ficar bem molinha.

2. Depois que canjica estiver cozida, adicionar o leite e ferver (sem pressao)

3. Em uma vasilha media colocar as gemas peneiradas, o leite de coco, e o leite condensado. Misturar bem. Adicionar essa mistura a canjica e colocar a pitada de sal.

4. Deixar esfriar ate engrossar um pouco.

Obs. Na hora de servir adicionar um pouquinho de canela por cima (opcional)

Madalena da Sogrinha

Ingredientes:

carne moida temperada a gosto

vagem cortada em pedacos pequenos

pure de batata

queijo em fatias

queijo ralado

Modo de Fazer:

1. Refogar a carne moida. Cozinha a vagem. Fazer o pure de batata.

2. Em uma travessa colocar em camadas a carne, vagem, e o pure.

3. Adicionar queijo fatiado e depois o ralado.

4. Levar ao forno quente ate o queijo derreter e gratinar.

Pavê de Amendoím da Sogrinha

Ingredientes:

1/2 kg de amendoim descascado

200 g de bolacha maria

Creme:

3 gemas de ovos

3 colheres de sopa de acucar

1 lata de creme de leite

Modo de Fazer:

1. Em uma tigela grande bater as gemas, o acucar, e o creme de leite.

2. Em outra tigela molhar a bolacha em leite ou guaraná.

3. Em um terceira tigela (a de servir o doce) fazer três camadas na seguinte ordem: creme, bolacha, amendoim. Repetir duas vezes. Levar a geladeira.

Maria Mole

Ingredientes:

1 caixa de maria mole sabor coco (desculpa que nao tenho acentos..heheh)

1 lata de leite condensado

1 lata de creme de leite

1 xic. de agua morna

1 pacote de coco ralado (50 g)

1 xic. de leite

Modo de Fazer:

1. Dissolver a maria mole com a agua morna.

2. Bater todos os ingredientes no liquidificador.

3. Despejar em uma vasilha e por na geladeira.

Carne Ensopada

Ingredientes:

1/2 cebola de cabeca picadinha

1 colher de sopa de alho picadinho

2 colheres de sopa de massa de tomate

1 xic de agua

1/2 kg de carne de vaca (qualquer carne mole) sugestoes: acem, coxao mole

salsinha picadinha

sal a gosto

cuminho

Modo de Fazer:

1. Em uma panela de pressao fritar a cebola, alho, e salsinha em um pouco de oleo.

2. Adicionar a carne e o cuminho e fritar ate dourar.

3. Adicionar a massa de tomate, agua, e sal.

4. Cozinhar na pressao por aprox. 20 minutos, ate a carne estiver bem cozida.

Obs. Tambem gosto de fazer carne ensopada com batatas e cenoura. Se for fazer assim adiciona-las so nos ultimos 5 minutos da pressao.

Obs 2. Essa receita pode ser feita com frango tambem. :)

Pão de Ló

Ingredientes:

5 ovos

2 xic. de acucar

10 colheres de sopa de agua

2 xic. de farinha de trigo

2 colheres de cha cheias de fermento

Modo do Fazer:

- Em um bacia media e com uma batedeira, bater as claras dos 5 ovos por 5 minutos.

- Adicionar as gemas e bater ate misturar bem.

- Adicionar a agua, farinha e misturar.

- Adicionar o fermento e bater com a mao.

Zucchini Brownies

Ingredients

* 1/2 cup vegetable oil
* 1 1/2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder (I like to use dark cocoa--but milk chocolate cocoa works, too)
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 cups shredded zucchini
* 1/2 cup chopped walnuts (optional)

Frosting (but they are great even without the frosting, promise!):

* 6 tablespoons unsweetened cocoa powder
* 1/4 cup margarine
* 2 cups confectioners' sugar
* 1/4 cup milk
* 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

"Lazy Chicken Pie" - Torta Preguicosa

COLD CHICKEN PIE

INGREDIENTS:

Dough:

3 eggs

1 cup Parmesan Cheese

2 cups milk

2 cups all-purpose flour

1 1/8 cup vegetable oil

1 tsp. salt

1 tsp. bread yeast

DIRECTIONS:

- In a blender mix the eggs, cheese, milk, oil, and salt. When mixed well and dough is homogenous add flour little by little.

- In a large bowl combine the above mix and the yeast. Mix one time with a wooden spoon and set aside. Do not mix this too much!

Filling Options:

Ham, Cheese, & Tomatoes

Shredded Chicken

Veggies

Pizza Toppings

- In a greased casserole dish pour half of the mix, layer the filling, and pour the rest of the mix.

- Bake at 350 for 30 minutes

Thai Vegetable Stew

Prep time: 20 minutes

Cook time: 25 minutes

Serves 6

INGREDIENTS:

2 tbs canola oil

1 red pepper, cut into 1/2-inch pieces

1 small yellow onion cut into 1/4-inch dice

1 tbs each minced garlic and minced ginger

2 tbs Thai green curry paste, or more to taste

1 (14-oz) can unsweetened coconut milk

2 tbs Thai fish sauce

2 tsp brown sugar

1 cup cubed peeled potatoes (1/2-inch cubes)

1 cup peeled, thinly sliced carrots

2 zucchini, sliced into 1/2-inch rounds

1 cup snow peas

juice of 1 lime

1/4 cup thinly sliced fresh basil

DIRECTIONS:

1. Heat oil in large, heavy pot over medium-high heat. Add bell pepper and onion; saute 5 minutes or until vegetables begin to soften. Add garlic, ginger and curry paste; cook 1 minutes, stirring constantly.

2. Add coconut milk, fish sauce, brown sugar and 2 cups water to pot; bring to a simmer.

3. Add potatoes and carrots; reduce heat to low. Cover and simmer until vegetables just begin to soften, 5-8 minutes.

4. Add zucchini and snow peas; simmer 8 minutes. If the stew is too thick, add water to thin slightly. Stir in lime juice and sprinkle with basil. Serve hot over jasmine rice.

Per serving:

240 cal

17g fat

18 g carbs

3g protein

2

Cracked Pepper Filet Mignon

Prep time: 10 minutes

Cook time: 18 minutes

Serves 4

INGREDIENTS:

4 (6-oz) filet mignon (about 1 1/4-inch thick)

1/3 cup Dijon mustard

1 tbs black peppercorns, crushed

1 tbs each pink and white peppercorns, crushed

1/2 tsp salt, or more to taste

3 tbs butter or margarine

1 tbs olive oil

2 shallots, finely chopped

1 cup beef broth

1/3 cup heavy cream

DIRECTIONS:

1. Rub filets with mustard. Combine crushed peppercorns and salt; rub over filets.

2. Heat butter and oil in large ovenproof skillet over medium-high heat. Add filets and cook 5 minutes per side or until reaching desired doneness. Transfer filets to a platter and keep warm.

3. For sauce, add shallots to same skillet and cook over medium heat 3 minutes or until soft. Add broth; bring to boiling and cook until reduced by half, about 8 minutes. Reduce heat; add cream and cook, stirring constantly, 5 minutes. Spoon sauce over filets, and serve.

Per serving:

490 cal

31g fat

7g carbs

43g protein

Loaded Chicken Fajitas

Prep time: 15 minutes

Cook time: 10 minutes

Serves 8

INGREDIENTS:

3 tbs canola oil, divided

2 cups green bell pepper strips

2 cups sliced onions

1 lb. chicken breast strips

1 tsp chili powder

1/2 tsp cumin

1/2 tsp cinnamon

Lime juice

8 small flour tortillas

2 cups shredded lettuce

1 1/2 cups shredded Cheddar cheese

1 1/2 cups prepared guacamole

1 1/2 cups prepared salsa fresca

1 cup sour cream

DIRECTIONS:

1. Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add bell pepper onions; cook and stir 5 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.

2. Add remaining 1 tablespoons oil to skillet. Add chicken strips, chili powder, cumin and cinnamon. Stir to coat well; cook 3 minutes or until chicken is no longer pink. Sprinkle with lime juice.

3. Warm tortillas according to package directions. To assemble fajitas, spoon a portion of chicken and vegetables down the center of each tortilla; top with lettuce, cheese, guacamole, salsa fresca and sour cream. Fold bottom of tortilla up over filling and fold in the sides to overlap. Serve immediately.

Per serving:

299 cal

15g fat

21g carbs

30g protein

Chorizo and Potato Casserole

Prep time: 20 minutes

Cook time: 45 minutes

Serves 12

INGREDIENTS:

6 large potatoes, peeled and sliced

3 cups heavy cream

1 tbs olive oil

1 lb. chorizo sausage, casings removed, sliced

2 large onions, sliced

3 red banana peppers, seeded and cut into 1-inch strips

2 (10-oz) pkgs frozen corn, thawed

2 tbs chopped fresh cilantro

8 oz. Swiss cheese, grated

DIRECTIONS:

1. Preheat oven to 350F. Combine potatoes, heavy cream and black pepper to taste in a large pot. Cook over medium heat 20 minutes, stirring constantly.

2. Meanwhile, heat oil in a large pan over medium heat. Add chorizo and cook 4 minutes. Remove chorizo; set aside. Add onions to pan; cook 10 minutes. Remove with slotted spoon; set aside. Add banana peppers to pan; cook 5 minutes.

3. Layer one-third of potatoes in 13 x 9-inch glass baking dish. Add half the chorizo, half the onion, half the peppers, half the corn and 1 tablespoon of the cilantro. Sprinkle with one-quarter of the cheese. Repeat layer. Top with potatoes and cheese. Bake 45 minutes or until cheese melts and is golden brown.

Per serving:

548 cal

37g fat

39g carbs

16g protein

Country Sausage Strudel

Prep time: 30 minutes

Cook time: 25 minutes

Serves 10

INGREDIENTS:

1 lb. country-style pork sausage

1/4 cup minced green bell pepper

1/4 cup minced red bell pepper

3/4 cup minced onion

2 cloves garlic, minced

1 tsp sage

1/8 tsp cayenne pepper (optional)

20 phyllo sheets, thawed, divided

1/2 cup melted butter

1 cup grated Monterey Jack or Muenster cheese, divided

DIRECTIONS:

1. Preheat oven to 350F. Line a 12 x 18-inch baking pan with foil; set aside.

2. In large skillet cook sausage, bell peppers, onion and garlic until sausage is completely browned; drain. Add sage, cayenne (if desired), and salt and pepper to taste; mix well. Set aside to cool.

3. Working quickly, place one sheet of phyllo on a 12 x 15-inch sheet of parchment paper. Using pastry brush, lightly brush phyllo sheet with melted butter. Place second sheet on top and lightly brush with melted butter. Continue layering and brushing with butter for a total of 10 sheets to make one log.

4. To make strudel, spoon half the sausage mixture down one long side of phyllo, leaving a 2-inch border. Sprinkle half the cheese on top of sausage mixture. Fold in short ends of phyllo over filling, then firmly roll long sides of phyllo jelly-roll style to form a log. Repeat to make second strudel.

5. Using parchment paper, carefully transfer logs (seam side down) onto baking sheet. Transfer onto baking pan, leaving space between the two logs.

6. Brush with melted butter. Bake 25 minutes or until golden brown. Remove; let stand 10 minutes to cool before slicing.

Per serving:

340 cal

23g fat

22g carbs

10g protein

Mole-Glazed Roast Chicken

Prep time: 15 minutes

Cook time: 1 hour

Serves 4

INGREDIENTS:

2 tbs olive oil

2 cloves garlic, chopped

1 tsp dried thyme

1 lb. medium red potatoes, quartered (6-8)

1/2 lb. carrots, peeled and cut into 1-inch pieces (3-4)

1 small yellow onion, cut into wedges

1 (3-lb.) whole chicken

1 1/4 cup bottled mole sauce

1 tbs sesame seeds

DIRECTIONS:

1. Preheat oven to 450F. In large bowl combine oil, garlic, thyme, and salt and pepper to taste. Add potatoes, carrots and onion; toss to coat. Spread vegetables in single layer in 15 x 10-inch shallow baking pan. Set aside.

2. Rinse chicken; pat dry with paper towels. Place breast side up in roasting pan. Brush with mole sauce.

3. Place pan on bottom rack of oven; roast 15-20 minutes to brown. Reduce oven to 375F and place vegetables on top rack. Continue roasting 45-50 minutes more or until instant-read thermometer registers 165F and vegetables are tender. If necessary, cover chicken loosely with foil to prevent over-browning. Brush chicken with additional mole sauce during last 15 minutes of roasting.

4. Sprinkle chicken with sesame seeds. Serve with vegetables on the side.

Per serving:

614 cal

28g fat

33g carbs

55g protein

Cheesy Chipotle Burgers

Prep time: 20 minutes*

Cook time: 15 minutes

Serves 4

INGREDIENTS:

1 1/2 lb. extra-lean ground beef

2 small chipotle chiles in adobo sauce, finely chopped

2 garlic cloves, finely minced

1/2 tsp. smoked paprika

1/2 tsp. chilli powder

1/2 cup shredded Chihuahua cheese (2 oz)

1/4 cup mayonnaise with lime juice

4 toasted whole-wheat hamburger buns

1/2 cup prepared guacamole

4 lettuce leaves

black bean and corn salsa, jalapeno slices (optional)

DIRECTIONS:

1. In large bowl combine beef, chipotles, garlic, paprika and chili powder; mix well. Cover and refrigerate up to 4 hours.

2. Remove beef mixture from refrigerator; divide into 4 equal portions. Shape each portion into a ball. Using you thumb, press into the center of each ball to form a depression. Place 2 tablespoons of cheese into each depression. Form beef mixture around cheese, shaping each into 1/2-inch-thick patties. Sprinkle patties with salt and freshly ground black pepper to taste.

3. Coat grill rack with nonstick cooking spry. Preheat grill to medium-high (350-400F). Grill patties 6-8minutes per side for medium, or until beef is no longer pink (160F)

4. Spread 1 tablespoon mayonnaise on bottom half of each bun. Top with 1 lettuce leaf and 2 tablespoons guacamole. Place patty on guacamole, and top with 1 tablespoon salsa and jalapeno slices, if desired. Serve immediately.

*4 hours marinate time extra

Per serving:

530 cal

29g fat

26g carbs

42g protein

Chipotle Shredded Beef

Prep time: 10 minutes

Cook time: 1 hour, 30 minutes

Serves 8

INGREDIENTS:

2 lb. boneless beef eye round, trimmed, cut into small chunks

1 small white onion, thinly sliced

5 garlic cloves, crushed

1 tsp salt

1/2 cup crumbled chorizo

1 small onion, chopped

1 clove garlic, minced

1 (14.5-oz) can diced tomatoes

1 tsp dried oregano

1 tsp dried thyme

1 bay leaf

1/4 cup bottled chipotle sauce

2 medium avocados, sliced

DIRECTIONS:

1. Combine beef, sliced onion, crushed garlic cloves and salt in large saucepan. Add water to cover. Bring to boiling; skim off any foam. Simmer, uncovered, over medium-low heat 1 hour or until tender. Using slotted spoon, transfer beef to bowl. Shred meat with two forks. Set aside. Reserve broth.

2. Heat medium skillet over medium heat. Add chorizo; cook and stir 5 minutes or until just cooked through. Drain.

3. Add chopped onion and minced garlic clove; cook 5 minutes or until tender.

4. Add beef, tomatoes, oregano, thyme, bay leaf and chipotle sauce. Cook 15 minutes, stirring occasionally. If necessary, add up to 1 cup reserved broth to keep mixture moist. Serve with avocado and extra onion slices.

Per serving:

370 cal

24g fat

7g carbs

30g protein

Italian Beef Stew with Gremolata

Prep time: 15 minutes

Cook time: 1 hour, 45 minutes

Serves 6

INGREDIENTS:

3 tbs extra virgin olive oil

3 lb. boneless beef stew meat, cut into 2-inch cubes

1/3 cup chopped celery

1/2 cup diced carrots

1 cup chopped onion

4 cloves garlic, minced

2 tbs tomato paste

1 cup dry red wine or beef broth

2-3 cups beef broth

1 tbs dried oregano

1 tsp dried basil

1/4 cup chopped parsley

4 cloves garlic, minced

2 tsp grated lemon peel

DIRECTIONS:

1. In 5-quart Dutch oven, heat oil over medium-high heat. Brown half of the meat; transfer to plate. Brown remaining half and transfer to plate.

2. Reduce heat to medium; add celery, carrot and onion. Cook and stir until soft and fragrant. Add garlic; cook and stir 2 minutes.

3. Stir in tomato paste and wine, scraping bottom of pan to loosen browned bits. Simmer 3 minutes.

4. Return meat to pot. Stir in beef broth to cover meat halfway. Stir in oregano and basil; bring to boiling. Reduce heat; simmer, covered, 1 1/2 hours or until meat is tender. Season with salt and pepper to taste.

5. Meanwhile, for gremolata, combine parsley, garlic and lemon peel; mix well. Season with salt and pepper to taste. Sprinkle gremolata over stew before serving.

Per serving:

495 cal

25g fat

6g carbs

57g protein

Alfredo Lasagna Roll-Ups

Prep time: 20 minutes

Cook time: 50 minutes

Serves 4

INGREDIENTS:

8 dried lasagna noodles

1 1/2 cups chopped fresh spinach

1 (15-oz) container ricotta cheese

1/2 cup shredded mozzarella cheese(2 oz)

1/4 cup grated Parmesan cheese

1 egg

1/4 cup chopped fresh basil or 1 tsp dried, crushed basil

1 1/3 cups prepared light Alfredo pasta sauce

DIRECTIONS:

1. Cook lasagna noodles according to package directions. Meanwhile, wash spinach throughly and remove excess water from leaves with a salad spinner (a small amount of water will remain). Trim off tough stems and chop spinach. heat a skillet to medium; add spinach, cooking until leaves are wilted, about 2 minutes.

2. In a medium bowl stir together spinach, ricotta, mozzarella, Parmesan, egg and basil. Season to taste with pepper.

3. Preheat oven to 375 F. Spread ricotta mixture on one side of each noodle. Roll up from narrow end. Place in a greased 2-quart rectangular baking dish. Spread Alfredo sauce over rolls.

4. Bake, covered, 45 minutes; uncover and bake 5 minutes more or until heated through. Top with sliced fresh basil leaves and chopped tomato, if desired.

Per serving:

660 cal

33g fat

58g carbs

34g protein

Shrimp Skewers with Cantaloupe Salsa

Prep time: 20 minutes*

Cook time: 10 minutes

Serves 4

INGREDIENTS:

Cantaloupe Salsa:

2 cups diced cantaloupe

1 cup diced red onion

1/2 cup chopped fresh basil

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1 lime, peel finely grated, juiced

Shrimp:

1 lb. medium fresh shrimp, peeled and deveined

1 tsp hot paprika

1 tsp salt

2 tbs canola oil

1 lime

DIRECTIONS:

1. For salsa, combine cantaloupe, onion, basil, cilantro, mint, lime peel and juice in medium bowl; toss to mix. Cover and let stand 20-30 minutes.

2. Meanwhile, in medium bowl combine shrimp, paprika, salt and oil; toss to coat throughly. Cover and marinate 30 minutes.

3. Coat grill rack with nonstick cooking spray. Preheat grill to high (400F to 450F). Thread shrimp onto skewers. **Grill, turning frequently, 3-4 minutes or until shrimp are opaque.

4. Squeeze lime over shrimp skewers and serve with cantaloupe salsa.

*30 minutes marinate time extra

** If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.

Per serving:

170 cal

5g fat

13g carbs

19g protein

Herb and Butter Turkey Cutlets

Prep time: 15 minutes

Cook time: 25 minutes

Serves 8

INGREDIENTS:

1/4 cup plus 1 tbs butter, softened and divided

1/2 tsp rubbed sage

1/2 tsp dried rosemary

1/4 tsp dried thyme

4 (8-oz) turkey cutlets

1/2 tsp salt

1/2 tsp pepper

2/3 cup dry white wine or fat-free chicken broth

1/2 cup fat-free chicken broth

1/2 large red onion, halved and thinly sliced

2 lb. fresh asparagus, trimmed

DIRECTIONS:

1. Stir together 1/4 cup butter, sage, rosemary and thyme in small bowl. Sprinkle cutlets evenly with salt and pepper; rub evenly with butter mixture.

2. Cook cutlets in batches in large skillet over medium-high heat about 1- 1 1/2 minutes on each side (170 F). Remove from skillet; set aside and keep warm.

3. Add wine and broth to skillet. Bring to boiling over medium-high heat, whisking constantly to loosen cooked bits. Reduce liquid by one-fourth. Drizzle over turkey.

4. Meanwhile, saute onion in remaining 1 tablespoon butter in a large skillet over medium-heat 3 minutes. Add asparagus; saute until asparagus is crisp-tender, about 4 minutes. Sprinkle with additional salt and pepper to taste; toss. Serve with turkey cutlets.

Per serving:

220 cal

8g fat

6g carbs

30 g protein

Skillet Chicken Alfredo Pasta

Prep time: 10 minutes

Cook time: 12 minutes

Serves 4

INGREDIENTS:

3 tbs butter or margarine

4 boneless, skinless chicken breast halves (about 1 lb)

2 cloves garlic, minced

1 (16-oz) pkg. frozen broccoli and pasta with Alfredo sauce

1/4 cup shredded or grated Parmesan cheese

1/4 cup whipping cream

DIRECTIONS:

1. In large skillet melt butter over medium-high heat. Add chicken; cover and cook 3 minutes. Turn chicken; cook, covered, over medium heat 5 minutes. Push chicken to outer edge of skillet.

2. Add garlic; cook 30 seconds. Add broccoli and pasta mixture with water as directed on package. Bring to a boil. Place chicken on top of broccoli mixture. Cover and cook over medium heat 3-5 minutes or until broccoli is tender and sauce is hot. Stirring occasionally.

3. Remove chicken; keep warm. Stir cheese and cream into broccoli mixture. Cook and stir over medium low heat 1 minute to melt cheese. Add pepper to taste. Serve with chicken.

Per serving:

408 cal

22g fat

18g carbs

34g protein

Garlic Curry Chicken and Spinach

Prep time: 10 minutes

Cook time: 8 minutes

Serves 4

INGREDIENTS:

hot cooked rice (optional)

2 tbs olive or vegetable oil

1 lb boneless, skinless chicken breasts, cut into 1-inch wide strips

2 cloves garlic, minced

1 tsp curry powder

1 cup coconut milk*

4 cups fresh spinach, cut into strips

DIRECTIONS:

1. Prepare rice, if desired. In large nonstick skillet, heat oil over medium-high heat until very hot but not smoking. Add chicken; cook and stir 4-6 minutes or until browned. Add garlic and curry; cook and stir 30 seconds.

2. Stir in coconut milk; reduce heat to medium-low. Cook 3-4 minutes or until chicken is throughly cooked. Add spinach; toss to mix and cook just until spinach is wilted. Add salt and pepper to taste. Serve with hot cooked rice, if desired.

*if coconut milk is not available, substitute 3/4 cup whipping cream.

Per serving:

378 cal

30g fat

3g carb

26g protein

Fried Rice

Ingredients

• 1/3 cup plain vegetable oil, like soy, corn, or peanut
• 1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat
• 1 onion, diced
• Salt and pepper
• 3 cloves garlic, finely chopped
• 2-inch piece fresh ginger, peeled and finely chopped
• 3 whole scallions, thinly sliced on the bias, white and green separated
• 1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
• 4 large eggs, lightly beaten
• 4 cups cold cooked long-grain rice, white or jasmine rice, grains separated

Directions

Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.

Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.

Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.

Chicken Enchiladas

Prep time: 30 minutes
Cook time: 30 minutes
Serves 8

INGREDIENTS:
4 bone-in chicken breast halves
2 tablespoons olive oil
1 (4 ounce) can diced green chile peppers, drained
1 jalapeno pepper, chopped
1 clove garlic, minced
1 (4 ounce) can mushrooms
1 green pepper, chopped
Taco seasoning to taste
1 (8 ounce) package cream cheese
2 cups shredded Monterey Jack cheese, divided
1/2 cup water
8 (10 inch) flour tortillas
1 cup heavy cream

DIRECTIONS:
- Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.
- Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from the heat.
- Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.
- Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

Sesame-Crusted Chicken Wings

Prep time: 20 minutes
Cook time: 30 minutes
Makes 12 servings

INGREDIENTS:
1/4 cup soy sauce
3/4 cup honey
3 tbs sesame oil
1 (2-inch) piece gingeroot, peeled and grated
2 cloves garlic, minced
2 tbs grated orange peel
1/4 cup orange juice
1/4 cup Asian sweet chili sauce
1 tsp hot sauce (optional)
3 lbs chicken drummettes or 3 1/4 lb chicken wings
1/4 cup sesame seeds

DIRECTIONS:
- In small bowl combine soy sauce, honey, oil, ginger, garlic, orange peel, orange juice, chili sauce, and (if desired) hot sauce.
- Place chicken in large bowl or resealable bag. Add soy sauce mixture; toss to coat. Cover bowl or seal bag; refrigerate up to 8 hours.
- Preheat oven to 450 degrees. Remove wings from marinade; discard marinade. Place wings in a single layer on foil-lined 12x18-inch baking pan. Bake 15 minutes; turn. Sprinkle sesame seeds over wings. Continue baking until wings are browned and cooke through (165 degrees).

*215 calories per serving

Crock-Pot Roast Beef Dinner

*8 to 12 servings

INGREDIENTS:
1 (4-pound) beef sirloin roast
Garlic salt
1/3 cup packed brown sugar
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 (10.75-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet onion soup mix
1 cup beef broth
5 large carrots, peeled and cut into 1-inch pieces (optional)
6 red potatoes or medium russets, scrubbed and quartered (optional)

DIRECTIONS:
- Place the roast in a slow cooker. Sprinkle with the garlic salt.
- In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire sauce, mushroom soup, onion soup mix, and broth; pour over the roast.
- Add the carrots and/or potatoes to the slow cooker if it is large enough to hold them.
- Cook on high heat 5 to 6 hours or on low heat for 10 to 12 hours. If you choose not to add the carrots or potatoes to the slow cooker, then two good side dishes are mashed potatoes and Reds & Greens Salad (p. 191).

VARIATION:
- Use a pork roast.

Penne With Sausage, Red Potatoes, and Green Beans

*4 servings

INGREDIENTS:
8 ounces uncooked penne pasta
4 small red potatoes, quartered
8 ounces low-fat spicy bulk Italian sausage
1/4 cup minced yellow onion
2 small garlic cloves, minced
1 cup chicken broth
1 tablespoon olive oil
1 tablespoon butter
1 pound fresh green beans, trimmed and cut in half (see Note)
1 tablespoon coarsely chopped fresh parsley
Salt and ground black pepper
1/2 cup grated Romano, Asiago, or Parmesan cheese, plus additional

DIRECTIONS:
- Cook the pasta according to package directions. Drain.
- Steam the potatoes or cook them in boiling salted water until tender. At the same time, steam the beans or cook in the microwave until tender, 6 to 12 minutes.
- Meanwhile, brown the sausage in a Dutch oven or large pot over medium heat. Add the onion and garlic; cook and stir until the onion is soft and the sausage is completely cooked. Pour in the broth and simmer for 3 minutes. Stir in the oil and butter until the butter melts. Add the green beans, potatoes, and pasta. Mix well with a large spoon. Add the parsley and
salt and pepper to taste.
- Decrease the heat to low and sprinkle 1/2 cup of the cheese over the mix- ture. Cover the pan and cook a few more minutes until the cheese is melted.
- Serve immediately in the same pot or spoon the mixture into a large, shallow serving bowl or deep platter. Pass the extra cheese.

Note: As a speedy alternative to preparing fresh beans, heat 1 (14.5-ounce) can of cut green beans, drained, in the microwave and add them with the potatoes and pasta.
*This recipe can be made meatless

Cheesy Scalloped Potatoes With Ham and Corn

*6 to 8 servings

INGREDIENTS:
2 pounds baking potatoes, peeled
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
1/2 tsp salt Pinch of ground white pepper
2 cups milk
2 cups shredded Cheddar cheese, divided
1 (8.5-ounce) can corn, drained
1 (1-pound) precooked ham steak, cut into bite-size pieces

DIRECTIONS:
- Preheat the oven to 350 degrees and grease a shallow oblong baking dish.
- Thinly slice the potatoes into a large bowl.
- Melt the butter in a medium saucepan over medium heat. Stir in the flour, salt, and pepper. Add the milk all at once and cook, stirring constantly, until the mixture thickens and bubbles. Remove from the heat and add 11/2 cups of the cheese, stirring until combined. Pour the mixture over the potatoes and lightly mix.
- Gently stir in the corn and ham. Spoon into the prepared dish.
- Cover with aluminum foil and bake about 1 hour or until the potatoes are tender. For a browned top, remove the foil about halfway through the baking time. At the end of the baking time, sprinkle the remaining 1/2 cup of cheese over the top. Bake a few more minutes until the cheese is melted.
- Serve with a green salad, hot cooked green peas or broccoli, or fresh fruit.

VARIATION:
- Omit the ham and corn from the casserole and serve the Cheesy Scalloped Potatoes with baked ham or meatloaf and a green salad.

Fish Tacos

4 servings

INGREDIENTS:
8 white corn or taco-size flour tortillas
Salt and ground black pepper
Buttermilk Ranch Dressing or bottled ranch dressing
1 pound tilapia
3 tablespoons olive oil

CONDIMENTS:
Diced tomatoes
Sprigs of fresh cilantro
Sliced avocado
Shredded cabbage
Tabasco sauce

DIRECTIONS:
- Preheat the oven to 325 degrees. Wrap the tortillas in aluminum foil and heat in the oven 20 to 30 minutes.
- Meanwhile, make the dressing and set aside.
- Prepare the condiments and put them in individual serving bowls and place them on the dinner table.
- Heat the oil in a large skillet over medium heat and fry the fish. Cooking time will depend on the thickness of the fish. A thin fillet may need only 2 to 3 minutes on each side; a thicker fillet may need 4 to 5 minutes on each side. The fish is done when it flakes easily with a fork. The outside should be crunchy, the inside soft. Remove the fish to a plate and season with the
salt and pepper. 5. To serve, pass the tortillas, fish, condiments, and dressing.
Serve with Santa Fe Lime Rice (p. 123), black beans, and a bowl of crunchy red, orange, and yellow bell pepper strips.

VARIATIONS:
- Use sour cream instead of the dressing: spread it on the warm tortillas, then add the fish and toppings.
- For crisp corn tortillas, fry them in hot canola oil following the instructions on page 110, step 2, using about 1/2 cup of oil.
- Omit the tomatoes, cilantro, avocado, and cab- bage, and replace with Mango Salsa.

Sherried Chicken Thighs

Prep time: 10 minutes
Cook time: 40 minutes
Serves 6

INGREDIENTS:
6 (4-oz) boneless, skinless chicken thighs
1 tsp paprika
3 tbs butter or margarine
1 (14-oz) can quartered artichoke hearts, drained
1 (8-oz) pkg. sliced fresh mushrooms
1 cup halved cherry tomatoes
2 green onions, chopped
1/2 tsp dried rosemary
2/3 cup chicken broth
1/4 cup cooking sherry
Egg noodles or rice, cooked (optional)

DIRECTIONS:
- Preheat oven to 375 degrees. Sprinkle chicken with paprika and season with salt and pepper to taste.
- Melt butter in large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes per side or until lightly browned. Place chicken in lightly greased 11x7-inch baking dish. Arrange artichokes, mushrooms, cherry tomatoes, green onions and rosemary around chicken. Pour broth and sherry into baking dish.
- Bake, covered, 30 minutes or until instant-read thermometer registers 165 degrees. Serve over noodles or rice, if desired.

*260 calories per serving

Lime Zested Grilled Chicken

Prep time: 10 minutes (marinade time not included)
Cook time: 45 minutes
Serves 4

INGREDIENTS:
1/2 cup fresh lime juice
2 tsp freshly grated lime peel
3 cloves garlic, minced
2 tsp dried oregano
1 tsp dried thyme
4 (8-oz) bone-in split chicken breasts
1 lime, thinly sliced

DIRECTIONS:
- In large bowl combine lime juice, lime peel, garlic, oregano, thyme, and salt and pepper to taste. Trim fat from chicken breasts. Place chicken in bowl; turn to coat. Cover and refrigerate at least 4 hours, turning chicken occasionally.
- Preheat grill to medium (300-350 degrees); leave one burner off (for charcoal grill; arrange coals on one side of grill). Remove chicken from marinade. Gently tuck 1 or 2 limes slices under skin of each breast.
- Grill chicken over direct heat until grill marks appear, about 3 minutes per side. Place chicken over indirect heat; grill 45 minutes more or until instant-read thermometer registers 165 degrees in thickest portion and juices run clear, turning every 15 minutes. Remove chicken from grill; let stand 8 minutes before serving.

*309 calories per serving

Caribbean Salsa

Prep time: 30 minutes
Serves 6

INGREDIENTS:
2 cups chopped fresh or canned pineapple
2 yellow or red bell peppers, seeded and chopped
3 kiwifruit, peeled and chopped
1 small red onion, finely chopped
1 cup peeled, chopped mango
1/4 cup chopped fresh cilantro
2 tsp seeded, chopped jalapeno pepper
Juice of 1 lime

DIRECTIONS:
Combine pineapple, bell peppers, kiwi, onion, mango, cilantro, jalapeno, and lime juice. Cover and chill 2 hours.
May be served with fish or chicken.

*95 Calories per serving

Apple-Stuffed Acorn Squash

Prep time: 15 minutes
Cook time: 1 hour, 10 minutes
Serves 4

INGREDIENTS:
2 acorn squash
2 tbs butter or margarine
2 medium apples, peeled and chopped
1/2 cup chopped pecans
1/2 cup apple juice
2 tbs light brown sugar
1 tsp salt
1/2 tsp nutmeg

DIRECTIONS:
- Preheat oven to 350 degrees. Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, into 13x9x2-inch baking dish. Add water to a depth of 1 inch.
- Cover and bake 45 minutes; drain. Return squash to baking dish, cut side up; set aside.
- Melt butter in large skillet over medium heat; add apples, pecans, apple juice, sat, and nutmeg. Cook, stirring occasionally, 5 minutes. Spoon mixture into squash halves.
- Bake 15 minutes or until apples are tender.

*320 calories per serving

Shrimp-Stuffed Tomato Bake

Prep time: 40 minutes
Cook time: 30 minutes
Serves 6

INGREDIENTS:
6 large, firm, ripe tomatoes
1 tsp kosher salt
1/2 cup fresh chopped broccoli
1/2 cup finely chopped onion
1 medium clove garlic, minced
2 tbs olive oil, divided
1/4 lb shrimp, cooked, shelled, deveined and cut into pieces
1 cup cooked orzo pasta
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese, divided
1/4 tsp dried basil

DIRECTIONS:
- Cut a circle out of each tomato (stem side) big enough to stuff them; core and seed tomatoes. Sprinkle salt inside tomatoes and place them upside down on several layers of paper towels. Let stand about 30 minutes to remove any remaining moisture.
- Preheat oven to 375 degrees. Meanwhile, in 12-inch skillet over medium heat, saute broccoli, onion and garlic in 1 tablespoon of the olive oil until onion is tender; stir often. Add shrimp, orzo, pine nuts, 2 tablespoons of Parmesan cheese, and basil; blend well.
- Spoon mixture into prepared tomatoes. Arrange in shallow baking dish. Sprinkle with remaining 1 tablespoon olive oil and remaining 2 tablespoons of the Parmesan cheese. Bake 20 minutes until tops are golden.

*180 calories per serving