Healthier Stuffed Peppers

One of my favorite winter time meal is a stuffed pepper.   I normally make a stuffed pepper casserole, but I love it this way too.  These are around 370 calories for each serving.  This recipe has far less calories than my stuffed pepper casserole does.

HEALTHIER STUFFED PEPPERS
(serves 6)

Ingredients:
*6 red, orange or green bell peppers
*salt to taste
*1 pound ground turkey or ground chicken
*1 onion, chopped
*3 garlic cloves, chopped
*1 quart stewed tomatoes
*1 (6 ounce) can tomato paste
*1 teaspoon worcestershire sauce
*1 tablespoon italian seasoning
*1/2 teaspoon garlic powder
*1 teaspoon salt
*1/2 teaspoon ground black pepper
*1/2 cup water
*1/2 cup brown rice
*1 cup water
*1 1/4 cups reduced fat cheddar cheese

Directions:
~In a medium sauce pan, bring rice & 1 cup water to a boil.
~Once it boils, reduce heat to low, cover & let simmer for 40 minutes.
~Bring a large pot of salt water to a boil.
~Cut the tops off the peppers, and remove the seeds.
~Cook the peppers, in the boiling water for 5-6 minutes.
~Remove from water drain.
~Sprinkle salt inside each pepper, and set aside.
~In a large heavy skillet, sauté meat, onions & garlic, until the meat is done.
~Drain off any excess grease.
~Preheat oven to 350 degrees.
~Stir in stewed tomatoes, tomato paste, 1/2 cup water, worcestershire sauce, salt & pepper.
~Simmer for 10 minutes.
~Mix cooked rice and 1/2 cup cheese to meat mixture and simmer for 5 more minutes.
~Place peppers cup side up in a baking dish.
~Stuff each pepper with the meat & rice mixture.
~Sprinkle remaining cheese over top of each pepper.
~Bake for 25-30 minutes.

Spinach Frittata

Healthier version of frittatas.    Easy to make and so very good.  Great for brunch or dinner.  As near as I can figure it's about 140 calories per slice.

SPINACH FRITTATA

(serves 6)

Ingredients
*4 large eggs
*4 large egg whites
*1/4 cup reduced-fat swiss cheese, grated
*1 (10 ounce) bag of spinach
*1 onion, chopped
*1 garlic clove, minced
*1/4 cup green bell pepper, finely chopped
*1/4 cup red bell pepper, finely chopped
*2 teaspoon butter
*1/2 teaspoon salt
*1/4 teaspoon black pepper

Directions:
~Preheat oven to 400 degrees.
~In a medium bowl, whisk eggs & egg whites.
~Combine swiss cheese, salt & pepper & set aside.
~Cut off any stems from spinach.
~Roll spinach leaves & cut into thin ribbons.
~Heat a 10-inch skillet, over low heat.
~Saute red & green peppers in butter for 2 minutes.
~Add onions & garlic, cook for another 8-10 minutes.
~Turn up heat to high and add spinach.
~Cook for 4-5 minutes, until spinach is wilted.
~Add the eggs & cheese.
~Turn heat to low and and cook for about 5 minutes or until the edges start to set.
~Bake for 5-6 minutes or until the eggs are completely set.
~Remove from oven and place a plate over skillet.
~Flip frittata onto plate.
~Cut into wedges & serve.

Variation:
`add a little hot sauce on top when it's finished baking.

Roasted Red Pepper, Sun-dried Tomato Pizza

I really like this pizza.   The flavors are so good.   Very little cheese & thin whole wheat crust makes for a healthier pizza.  I roast my own peppers & garlic.  If you don't have the time for this buy it.  Just know that the calorie count will go up because they are normally packed in olive oil.  You can even buy your own crust if you want to make it super quick.  Around 200 calories per slice.

ROASTED RED PEPPER, SUN-DRIED TOMATO PIZZA
(8 slices)

Crust Ingredients (if you want a thick crust double this recipe):
*1/2 teaspoon white sugar
*3/4 cup warm water
*1 1/2 teaspoons active dry yeast
*1 1/2 teaspoons olive oil
*1/2 teaspoon salt
*1/2 teaspoon dried oregano
*1/2 teaspoon dried basil
*1/4 teaspoon crushed rosemary
*1 cup whole wheat flour
*3/4 cup all-purpose flour
*corn meal (for baking, not to mix in crust)

Pizza Ingredients:
*1 large red pepper, roasted
*1/4 teaspoon vegetable oil
*6 small black olives, pitted & sliced (optional)
*1 garlic bulb, roasted
*1/2 teaspoon olive oil
*1/2 cup sun-dried tomatoes (not packed in oil)
*1 cup fresh mozzerella cheese
*1 teaspoon oregano

Crust Directions:
~Place warm water, sugar & yeast in bread maker.
~Allow to sit for 10 minutes to proof.
~Add olive oil, salt, dried oregano, basil, rosemary, whole wheat flour & all-purpose flour.
~Set bread maker to dough setting and run.
~Remove dough from bread maker and from into a tight ball.
~Let rise for 4-50 minutes, or until doubled.
~Preheat oven to 425 degrees.
~Spray pizza pan with a cooking spray & sprinkle a little corn meal over it.
~Roll dough out on a lightly floured surface with a rolling pin.
~If need drape crust over fists & gently pull the outer edges, while rotating the crust (you want a thin crust)
~Place pizza crust on prepared pan.

Pizza Toppings Directions:
(I roast the garlic & pepper while the crust is in the bread machine)
~Preheat oven to 450 degrees.
~Line a baking sheet with aluminum foil.
~Brush vegetable oil on pepper, making sure you get the folds.
~Place pepper on baking sheet.
~Rip off a large enough piece of aluminum foil to cover garlic bulb.
~Cut the bottom off of the garlic bulb, just enough to open the ends of each clove.
~Drizzle olive oil over exposed cloves.
~Sprinkle a little sea salt over it.
~Completely wrap garlic bulb with the aluminum foil
~Place on baking sheet.
~Rost in oven (highest rack), turning pepper every 10 minutes.
~Remove pepper from the the oven after 30 minutes.  Allow the garlic bulb to roast for another 15 minutes.
~Place pepper into a bowl and cover with plastic wrap.
~When pepper has cooled, carefully remove blacked skin and discard.
~Cut off the tops of the peppers and squeeze out the seeds (do not rinse).
~Cut up roasted peppers into small pieces.
~Once the garlic bulb has been removed from the oven, allow it to cool.
~Squeeze out softened garlic into a small bowl.
~Carefully spread garlic over crust.
~Place mozzarella evenly over pizza.
~Place olives, sun-dried tomatoes & roasted red peppers over pizza.
~Bake for 15-20 minutes, until the crust is crisp and golden brown at the edges.
~Remove from oven and allow to set for a 2-4 minutes before cutting.

Variations:
`add pineapple
`add mushrooms

Snickering Caramel Popcorn

Just a small amount of this popcorn will take care of any chocolate craving.   It's very good.

SNICKERING CARAMEL CORN


Ingredients:
*2 quarts air popped corn (about 1/2 cup kernels)
*1/2 cup butter, cut into pieces
*1 cup light brown sugar, packed
*1/2 teaspoon salt
*1/4 cup light corn syrup
*1 teaspoon pure vanilla extract
*1/2 teaspoon baking soda
1/2 cup peanuts
*1 (11.50 ounce) bag Snicker's Mini's
*4 ounces semi-sweet chocolate chips

Directions:
~Pop 1/2 cup popcorn kernels.
~Spray a large roasting pan with a cooking spray.
~Remove any unpopped kernels, and put popcorn in prepared roasting pan.
~Preheat oven to 200 degrees.
~Unwrap & cut up 1 (11.50 ounce) mini snicker's bars into quarters, set aside.
~In a medium saucepan, over medium heat, bring 1/2 cup butter, 1 cup brown sugar, 1/2 teaspoon salt and 1/4 cup corn syrup to a boil.
~Boil for 5 minutes, stirring a couple times.
~Remove from heat, and stir in 1 teaspoon vanilla an 1/2 teaspoon baking soda.
~Pour over the popcorn and stir to coat all the popcorn.
~Add 1/2 cup peanuts and stir in well.
~Bake for 1 hour, stirring every 15 minutes.
~Remove form oven, and gently stir in cut up candy bars.
~Return to the oven for 2 minutes.
~Remove from oven and dump caramel corn on wax paper.
~Melt  4 ounce chocolate chips in a double boiler over low heat (I do this durning the last 15 minutes of cooking the caramel corn).
~Drizzle melted chocolate over caramel corn.
~Once the chocolate has cooled & is set, break apart caramel corn.
~Store in a gallon size zip-loc bag.

Healthy Chicken Fijita Wrap

So good.  Easy to make.    If you don't like the low-carb-whole-wheat tortillas, go with flour or corn (but the calorie count will go up).  I like to have a bowl of fresh fruit to go along with it.

HEALTHY CHICKEN FAJITA WRAP
(makes 8)

Ingredients:
*8 (6-inch) low-carb-whole-wheat tortillas
*1 pound boneless, skinless chicken breasts
*1 tablespoon dried cilantro
*3 garlic cloves, minced
*1/2 teaspoon chili powder
*1/2 teaspoon ground coriander
*1/2 teaspoon ground cumin
*1 lime, juiced
*1 tablespoon olive oil
*1/2 teaspoon sea salt
*1/4 teaspoon black ground pepper
*1 small green bell pepper
*1 small red bell pepper
*1 medium red onion, sliced

Instructions:
~In a large zip-loc bag, combine dried cilantro, garlic, chili powder, coriander, cumin, lime juice & oil.  Mix well.
~Add chicken and marinate for 2-24 hours.
~Heat grill pan to medium.
~Season chicken with salt & pepper.
~When grill pan is hot, add the chicken.
~Cook (with out moving) for about 10 minutes or until chicken is well browned on the bottom.
~Flip and cook for another 10 minutes or until the chicken is cook through.
~Remove chicken from grill and let rest.
~Warm the tortillas, by lightly grilling in skillet (I prefer a cast iron pan).
~Once warm, plate, and put a clean dish towel over them to keep them warm.
~Spray a skillet with cooking spray.
~Spray a large skillet with a cooking spray.
~Sautee the green pepper, red pepper & onions.
~Sprinkle with a little salt as they sauté.
~Stir occasionally, until veggies are tender and a little charred, about 10 minutes.
~Remove veggies from pan.
~Slice chicken into 1/2 inch strips.
~Fill warm tortilla with chicken & veggies.
~Top with fat-free sour cream, salsa & reduced-fat cheddar cheese if desired.

Grilled Chicken with Spinach & Roasted Red Peppers

Super simple to make.   I really enjoy this recipe.   I like to make a side salad & baked potatoes with it.  If you don't want to take the time to make your own roasted red peppers, buy some.  I prefer the homemade because it's not stored in olive oil (less calories).

GRILLED CHICKEN WITH SPINACH & ROASTED RED PEPPERS
(makes 4)

Ingredients:
*2 red bell peppers
*1 teaspoon vegetable oil
*1 (10 ounce) bag Spinach
*1 pound boneless, skinless chicken breasts
*3 garlic cloves, minced
*1 cup reduced-fat mozzarella cheese
*salt & pepper to taste
*1/2 teaspoon olive oil

Directions:
~Preheat oven to 450 degrees.
~Line a baking sheet with aluminum foil.
~Brush vegetable oil on each pepper making sure you get the folds.
~Place peppers on baking sheet.
~Roast in oven (highest rack), turning every 10 minutes.
~Remove from oven after 30 minutes.
~Place peppers into a bowl and cover with plastic wrap.
~When peppers have cooled, carefully remove blacked skin and discard.
~Cut off the tops of the peppers and squeeze out the seeds (do not rinse).
~Set peppers aside.
~Preheat oven to 400 degrees.
~Steam spinach until done.
~Squeeze out any extra liquid from spinach, set aside.
~Cut chicken into 4 (4 ounce) pieces.
~Pound to 1/2 inch thickness.
~Season chicken with salt & pepper.
~Spray grill pan with a cooking spray.
~Grill in the oven until the chicken until it is done and no longer pink.
~While the chicken is cooking, sauté garlic in olive oil for a few minutes (careful not to burn it).
~Add spinach, salt & pepper just until heated through.
~Spray baking sheet with cooking spray.
~Place cooked chicken on baking sheet.
~Divide spinach evenly over the 4 chicken breasts.
~Top each piece of chicken with 1/4 cup reduced-fat mozzarella cheese.
~Place a couple slices of roasted red pepper over the cheese.

~Bake for 8-10 minutes or until the cheese is melted.

Variations:
`substitute fresh spinach with frozen (thawed first).
`substitute homemade roasted red peppers with store bought.

Parmesan Crusted Pork Chop

This makes for a very good pork chop.   I like to brine mine for a couple hours to make sure it's nice and tender.  Most generally I would fry it in olive oil, but I'm trying to eat healthier these days, so I bake it.

PARMESAN CRUSTED PORK CHOP
(serves 4)

Ingredients:
*4 boneless center-cut pork chops
*1 egg white, lightly beaten
*1/2 cup italian bread crumbs
*1/2 cup grated parmesan cheese
*1/4 teaspoon garlic powder
*1/8 teaspoon onion powder
*1/4 teaspoon salt
*1/4 teaspoon black pepper
*1/2 teaspoon dried thyme
*1 lemon

Directions:
~Brine pork chops in kosher-salt water for 1-2 hours.
~Rinse salt off pork chops & discard salt water.
~Preheat oven to 375 degrees.
~Place a cooling rack over a cookie sheet.
~Spray cooling rack with a cooking spray.
~In a medium bowl, mix bread crumbs, parmesan cheese, garlic powder, onion powder, salt, pepper & dried thyme.
~Dip pork chops in egg, allow excess egg to drip off.
~Roll pork chops in seasoning mixture.
~Place on cooling rack & bake for 1 hour, or until pork chops are done (turn pork chops after 30 minutes).

Turkey Sausage

I started making my own turkey sausage and I must admit it's pretty tasty.   I love it just as it is or with in a whole-wheat sandwich thin with a poached egg and a slice of reduced fat cheddar or swiss cheese.  I make a couple batches and freeze them before cooking.   

Turkey Sausage

(serves 8)

Ingredients:

*1 pound ground turkey or ground chicken

*3/4 teaspoon ground ginger
*1/4 teaspoon chili powder

*1 teaspoon salt (I use a salt substitute)

*1 teaspoon dried sage

*1/4 teaspoon mustard seed

*1 1/2 teaspoon ground black pepper

*1 garlic clove, minced

*1 teaspoon onion, minced
*1 teaspoon olive oil (optional, but help so the sausage is not dry)

*1 teaspoon maple syrup (optional)

Directions:

~In a small bowl, mix ginger, salt, sage, mustard seed, chili powder and black pepper.

~In a medium bowl, mix ground turkey, maple syrup, olive oil, garlic, onion and spices together until well blended.

~Form turkey into patties (I use 2 scoops from a cookie scoop)

~Heat skillet over medium-high heat, and coat with cooking spray (if you don't the sausage will stick to the pan).

~Fry sausage patties until browned on both sides and on longer pink in the middle.

Mock Butterfinger Bars

One of my favorite candy bars is a Butterfinger.   They are so good.   I love this version of that candy bar.  You are going to see the ingredients and think "No Way", but it really tastes quite a bit like them.   You may only be able to get the one ingredient in the fall.  If you wait until after Halloween, you can often get the bag for 75% off.

MOCK BUTTERFINGER BARS
(makes 30-35 mini bars)

Ingredients:
*2 (9 oz) bags of candy corn
*1 (16 oz) jar of peanut butter
*1 (16 oz) bag of merkins milk chocolate

Directions:
~Line a 8x8 inch pan with wax paper.
~Pour 2 (9 ounce) bags candy corn into a large microwave safe bowl.
~Microwave for 30 sections.
~Stir in a large spoonful of peanut butter.
~Microwave for another 30 seconds and stir.
~Repeat add peanut butter and microwaving for 30 seconds until the 16 ounces of peanut butter is gone and the candy corn is completely melted and blended into the peanut butter. (About 2 1/2 - 3 minutes total).
~Spread mixture into prepared pan.
~Let cool completely.
~Cut into 16 pieces.
~Melt 16 ounces chocolate over a double boiler over low heat, stirring often (do not let the water boil or it will ruin your chocolate).
~Dip each candy bar into chocolate, completely coating candy (I use a fork).
~Place on a sheet of waxed paper until chocolate has set.

Baked Cod Sandwich with Mango Salsa

This is excellent in a sandwich or without the bread.  It just has a little kick to it.  I really love the mango salsa on it.

BAKED COD SANDWICH WITH MANGO SALSA

(serves 4)

Ingredients:

*3 tablespoons paprika

*1 tablespoon ground thyme

*2 teaspoons onion powder

*1 teaspoon garlic powder

*1/2 teaspoon salt

*1/8-1/4 teaspoon cayenne pepper

*1 pound cod, cut into 4 servings

*4 whole-wheat sandwich thins

*1 cup fat-free greek yogurt 

*1 garlic clove, minced

*1-2 teaspoons dried cilantro

*1 lime, juiced

*1/4 teaspoon dill weed

*salt & pepper to taste

*2 mangos, peeled & chopped

*1 -2 jalapeño peppers, seeded & chopped

*1/2 orange bell pepper, seeded & chopped

*1/2 red bell pepper, seeded & chopped

*1/2 small red onion, chopped

*2 garlic cloves, minced

*1 tablespoon olive oil

*1/2 teaspoon salt

*1 lime, juiced

Directions:

~In a small bowl, whisk together yogurt, cilantro, 1 lime-juiced, 1 minced garlic clove, dill weed, salt & pepper.  

~Cover & refrigerate for at least 2 hours.

~In a medium bowl, mix jalapeño peppers, orange & red peppers, red onion, 2 garlic cloves, olive oil, salt & 1 lime juiced.

~Cover and refrigerate for at least 1 hour.

~Spray a cookie sheet with cooking spray (or a cast iron pan).

~Preheat oven to 425 degrees.

~In a shallow pan or plate, combine paprika, thyme, onion powder, garlic powder, salt & pepper.

~Rub seasonings over both sides of cod.

~Set tilapia in prepared pan.

~Bake for 10-15 minutes, or until fish flakes with a fork.

~Toast sandwich thins in the toaster.

~Spread yogurt mixture evenly oven the toasted sandwich thins.

~Place a piece of fish on the bottom half of the sandwich thin.

~Top fish with mango salsa.

~Cover with top half of sandwich thin.

Variation:
~substitute cod with tilapia or any white fish you prefer.

• 
  

Spaghetti Squash with Chicken Meatballs

This is such a low-cal delicious recipe.  Easy to make and very good.   This is one of my favorite low-cal meals.

SPAGHETTI SQUASH WITH CHICKEN MEATBALLS

(serves 4)

Ingredients:

*1 small spaghetti squash

*1/2 cup water

*1 pound ground chicken

*1 egg white

*1 teaspoon italian seasoning

*1 tablespoon red bell pepper, finely chopped

*1 tablespoon green bell pepper, finely chopped

*1 tablespoon onion, finely chopped

*1 teaspoon garlic, minced

*1/4 cup italian bread crumbs

*1 tablespoon skim milk

*1/4 teaspoon salt

*1/8 teaspoon black pepper*1 onion, chopped

*1/2 cup chopped red bell pepper

*1/2 cup chopped green bell pepper

*3 garlic cloves, minced

*1 carrot, peeled & sliced

*1/2 cup mushrooms, chopped

*1 large tomato, diced

*1 quart stewed tomates

*1/2 teaspoon leaf oregano

*1/4 teaspoon salt

*1/4 teaspoon pepper

*1/8-1/4 hot pepper flakes (optional)

*1 tablespoon italian seasoning

*2 bay leafs

Directions:

~Cut spaghetti squash in half lengthwise and scoop out seeds.

~Place spaghetti squash, cut side down, in a baking dish.

~Add water to the baking dish.

~Cover and bake spaghetti squash in a 375 degree oven.

~Bake for 30-40 minutes, or until the spaghetti is tender and easily pierced with a fork.

~Remove from oven.

~When cool enough to handle, scoop out squash, separating strands with a fork, and set aside.

~Turn oven down to 350 degrees.

~Spray a cookie sheet with a cooking spray.

~In a large bowl, mix ground chicken, egg white, bread crumbs, 1 tablespoon green & red peppers, 1tablespoon onion, 1 teaspoon italian seasoning, 1/4 teaspoon pepper, 1/2 teaspoon salt & milk, until well mixed.

~Roll chicken mixture into 1 inch meatballs.

~Place meatballs on cookie sheet and bake for 15 minutes.

~Remove from oven and set aside.

~Spray a large skillet with a cooking spray.

~Sauté green & red bell peppers, onion, garlic, mushrooms & carrot for about 5-8 minutes, over medium heat.

~Add chopped tomato and cook for 2 minutes.

~Add stewed tomatoes, oregano, italian seasoning, red pepper flakes, bay leafs, salt & pepper.

~Continue to cook and stir for abut 2 minutes.

~Add chicken meatballs into tomato mixture, turn heat down and simmer for 20 minutes.

~Remove bay leafs.

~Stir in spaghetti squash & serve.

Variations:

`Substitute stewed tomatoes with spaghetti sauce.

`Substitute ground chicken with ground turkey.

`Substitute ground chicken with ground beef.

`Add 1/4 grated parmesan cheese to meatball mixture.

`Add 1 cup shredded sharp cheese to mixture after adding spaghetti squash.

Low-Fat Tuna Fish Salad

I love tuna fish salad sandwiches.   Now that I'm trying to eat a little healthier, I had to play around with my normal recipe.  I think this tastes very good.  I put it on a bed of lettuce, but it would also be great on whole-wheat thin bread.   I also like to have a small fruit salad with it.

LOW-FAT TUNA FISH SALAD:
(serves 2)

Ingredients:

*1 (5 ounce) can white tuna (water packed) drained and flaked

*4 tablespoons fat-free mayonnaise

*1/2 tablespoon parmesan cheese, grated

*1 teaspoon sweet relish

*1/2 tablespoon onion, minced

*1/2 tablespoon celery, chopped very small

*pinch garlic powder

*1/8 teaspoon curry powder

*1/2 teaspoon dill weed

*salt & pepper to taste

*1/2 tablespoon dried parsley

*Bed of lettuce

*5-6 cherry/grape tomatoes (optional)

Directions:

~Stir together in a medium bowl, tuna, mayonnaise, parmesan cheese, onions, & celery.

~Mix in seasonings.

~Let set for 15 minutes before using.

~Put clean lettuce on plate.

~Scoop tuna salad on top of lettuce.

~Cut tomatoes in half and place around tuna salad.

Healthy Breakfast Wrap

This is a very filling breakfast.  Easy to make and tastes wonderful.  Can make several up and freeze for those busy mornings.

HEALTHY BREAKFAST WRAP
(makes 4)

Ingredients:
*4 whole wheat, low carb tortillas
*4 eggs or 8 egg whites
*2 teaspoons skim milk
*2 slices of Canadian bacon, chopped small
*1/2 red pepper, chopped small
*1/2 green bell pepper, chopped small
*1/2 small yellow onion, chopped small
*1/2 teaspoon garlic, minced
*1/4 cup spinach, chopped
*1/8 teaspoon black pepper
*1/4 teaspoon salt (optional)
*1/2 cup reduced fat cheddar cheese, chopped

Directions:
~In a small bowl, scramble eggs & milk together, set aside.
~Spray a large skillet with a cooking spray.
~Add red & green peppers, cook over medium heat for 4-5 minutes, stirring often.
~Add onions & garlic and cook another 2-3 minutes, stirring often.
~Add egg mixture & spinach, cook until eggs are set, stirring continuously.
~Remove from heat and add salt & pepper.
~Spoon egg mixture down the center of each tortilla.
~Sprinkle cheese over eggs.
~Roll tortilla up and serve immediately.

Variations:
-Add cooked, crumbled bacon to eggs (about 1/4 pound)
-Add a dash or two of hot sauce to eggs.

Helpful Hint:
`wrap breakfast wrap in saran wrap and then put into a resealable plastic bag.  Freeze for future use.
To use frozen wraps: thaw in the refrigerator overnight.  Remove saran wrap.  Put tortilla in a moist paper towel.  Microwave on high for 25-40 seconds or until heated through.

Corn Bread

Who does't love warm homemade corn bread.  It goes great with a bowl of chili, but also with many other things.tttt  Very easy and quick to make.  I also think it tastes better cooked in a cast-iron pan, and I don't know why.  This does not mean you can't bake it in a glass pan, it will still be wonderful.

CORN BREAD
(serves 8)

Ingredients:
*1 cup cornmeal
*1 cup all-purpose flour
*1 tablespoon baking powder
*1/4 teaspoon salt
*1/4 teaspoon baking soda
*1 1/4 cups buttermilk
*1 large egg
*2 tablespoons sugar
*1/4 cup vegetable oil
*2 tablespoons butter

Directions:
~Place cast-iron skillet in the oven and preheat to 375 degrees.
~Combine cornmeal, flour, baking powder & salt in a medium bowl.
~In a large mixing bowl, mix the buttermilk & baking soda.
~In a small bowl, beat the egg and sugar until mixed well.
~Add the oil into the egg mixture and beat until well combined.
~When the oven has preheated, toss butter into the skillet and let it melt.
~Pour the buttermilk mixture into the flour mixture.
~Mix, but just enough to make the dough come together.  Do not over stir.
~Pull the skillet out of the oven.
~Swirl the butter around to cover the bottom and sides of the skillet.
~Pour the batter into the pan.
~Bake for 25-30 minutes, or until golden brown and bread starts to pull away from the sides of the pan.
~Remove from oven and invert onto a cutting board.
~Cut into wedges and serve while still warm.

Cinnamon Scones

If you enjoy the taste of cinnamon then you will enjoy these.  Great with a cup of coffee, tea or hot chocolate.

CINNAMON SCONES
(serves 8-10)

Ingredients:
*3 cups all-purpose flour
*1/3 cup sugar
*1/2 teaspoons ground cinnamon
*1 cup butter
*3/4 cup heavy cream
*1 egg
*1 teaspoon pure vanilla extract
*1 1/2 cups butterscotch, chocolate or cinnamon chips (optional)
*1/2 cup sugar
*1 teaspoon ground cinnamon
*1 1/2 teaspoon heavy cream

Directions:
~Preheat oven to 350 degrees.
~Mix together in a large bowl, flour, 1/3 sugar, 1/2 teaspoon cinnamon & baking powder.
~Cut butter into pieces.
~Mix butter into dry ingredients with a pastry cutter, until it resembles course meal.
~Stir in chips.
~Mix cream, egg & vanilla extract together.
~Gently stir ing flour mixture with a fork.
~Place on clean countertop (will be crumbly).
~Gently press together on the sides as you flatten or roll the top.
~Form into a lager rectangle or circle.
~Mix together in a small bowl, 1/2 cup sugar, 1 teaspoon cinnamon & 1 1/2 teaspoon heavy cream.
~Sprinkle ove the top of the dough, lightly pressing down.
~Cut into wedges if a circle, and triangles if a rectangle.
~Transfer onto a cookie sheet.
~Bake for 22-25 minutes.
~Cool completely before serving.

Oven Baked Chimichanga

I do enjoy Chimichangas, but they are normally loaded with calories & fat.   This recipe is oven baked and far less cheese & sauce in it.   I think it's very good.

OVEN BAKED CHIMICHANGAS
(serves 4)

Ingredients:
*1 boneless, skinless chicken breasts (around 12 ounces)
*1/4 cup red pepper, chopped small
*1/4 cup green bell pepper, chopped small
*1 small yellow onion, chopped
*1 garlic clove, minced
*1 (1.25 ounces) package taco seasoning
*1 cup water
*1 teaspoon ground cumin
*1 teaspoon dried oregano
*1/4 teaspoon chili powder
*1/2 teaspoon dried cilantro
*1 (7 ounce) can fire-roasted green chiles
*1 small tomato, chopped
*1/2 cup low-fat sour cream
*1/2 cup reduced fat shredded cheddar cheese
*4 whole wheat, light Italian Flatbread
*1/2 cup reduced fat shredded cheddar cheese
*cooking spray

Directions:
~Preheat oven to 450 degrees.
~Spray a large skillet with a cooking spray.
~Cut chicken into bite-size pieces.
~Cook chicken in skillet, over medium heat until done, about 10 minutes.
~Once chicken is done add taco seasoning & water and stir until mixed.
~Add red pepper, green pepper, onion & garlic.
~Cook over medium heat, stirring often until the liquid has reduced by 2/3.
~Add cumin, oregano, cilantro, chili powder, chiles & tomatoes.
~Simmer until the remaining liquid has evaporated.
~Remove from stove and let sit for 3-5 minutes.
~Stir in sour cream & 1/2 cup cheese.
~Spray a 9x13 inch baking dish with cooking spray.
~Spray both sides of flat bread with cooking spray.
~Divide the chicken mixture down the center of the 4 flatbreads.
~Roll the flatbread, tucking in the ends to prevent the filling from spilling out.
~Put the flatbread, seam-side down into the prepared baking dish.
~Space the chimichanga so that they do not touch each other.
~Bake for 20-25 minutes until they are golden brown.
~Remove from oven, sprinkle remaining cheese over the top of the chimichangas.
~Return to over for 2-3 minutes, or until cheese melts.

• Variation:
• -spoon salsa over top of chimichangas when removing from oven.
• -top salsa & chopped green onions over top when removed from oven.

Apple Cinnamon Cake

I am very partial to cinnamon.   I love the taste.   I love the smell of it cooking.  I even love the color of it.   This cake is easy to make and tastes wonderful.

APPLE CINNAMON CAKE
(serves 12)

Ingredients:
*1 1/2 cups granulated sugar
*1/2 cup butter, softened 
*1 1/2 teaspoons pure vanilla extract
*3/4 cup cream cheese, softened
*2 eggs, room temperature
*1 1/2 cups all-purpose flour
*1 1/2 teaspoons baking powder
*1/4 teaspoon salt
*3 teaspoons ground cinnamon
*1/4 cup granulated sugar

• *2 rome apples, peeled & chopped
• *1 jonathan apple, peeled & chopped
• *3/4 cup pecan or walnuts, chopped (optional)

Directions:

~Preheat oven to 350 degrees.

~In a large mixing bowl, beat 1 1/2 cups sugar, 1/2 cup butter,  1 1/2 teaspoon vanilla extract and 3/4 cup cream cheese, about 4 minutes.

~Add 2 large eggs, 1 egg at a time, beating between each egg.

~In a large bowl, sift 1 1/2 cups flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt together.

~Add dry ingredients into the creamed mixture, mixing at low speed.

~In the bowl that the flour was in, mix 1/3 cup sugar & 3 teaspoons ground cinnamon.

~Combine 3 tablespoons cinnamon sugar to chopped apples. 

~Mix in 3/4 cup pecans/walnuts.

~Stir 2 chopped apples into cake batter.

~Spray cooking spray into a 8 or 9-inch spring form pan or a 9 inch square pan.

~Pour cake batter into pan.

~Sprinkle remaining cinnamon sugar over cake batter.

~Bake for 1 hour & 15 minutes.

~Cool cake on a wire rack.

~Best to cut the cake with a serrated knife.


Variation:
-make a glaze to pour over the top of the cake while it's still a little warm.
-add 1 cup raisins to batter.

• 
  

Turkey Joes

My girls and I love Sloppy Joe's.  This is a much healthier version.   It's easy to make, and far less fat & calories.  They are also very filling.

TURKEY JOES:
(Serves 2)

Ingredients:
*1/2 pound ground turkey breast
*1/4 cup onion, chopped
*1/8 cup green bell pepper, chopped
*1/8 cup red bell pepper, chopped
*1 garlic clove, minced
*2 teaspoons prepared yellow mustard
*1/3 cup ketchup
*1 teaspoon brown sugar
*1/8 teaspoon liquid smoke
*1/2 teaspoon vinegar
*1/2 teaspoon worcestershire sauce
*salt & pepper to taste (about 1/8-1/4 teaspoon each)
*1/2 cup water (if needed)
*2 whole wheat sandwich thins

Directions:
~In a medium skillet over medium heat, brown the ground turkey, onion, red pepper, green pepper & garlic, until turkey is browned.
~Stir in mustard, ketchup, brown sugar, liquid smoke, vinegar & worcestershire sauce.
~Reduce heat, and simmer for 30-40 minutes.
~Add water if mixture becomes to thick (a little at a time).
~Add salt & pepper.
~Open sandwich thins.
~Scoop Turkey Joes over half of the sandwich thin.
~Put the other half on top and serve.

Variation:
-Substitute ground turkey with lean ground chicken.
-Add a slice of low fat pepper jack or cheddar cheese to each sandwich.

Helpful Hint:
If you are busy, after browning the meat, put all ingredients (minus buns) in a slow cooker.   Cook for 4-5 hours on low.