Low Fat Baked Chicken

Instructions:

2 chicken breasts, halved
1 cup fresh bread crumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon ground ginger
1/3 cup plain low-fat yogurt

Method

Preheat oven to 400 degrees F. Lightly spray a medium size shallow baking dish with vegetable spray.

Rinse chicken and pat dry.

In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 minutes, or until tender.

This chicken recipe contains: cal: 254, fat: 5 g

Pickled Pigs Feet

Ingredients:

6 Halved Pigs Feet
4 Cups Apple Vinegar
2 Sliced Onions
1 Sliced Red Bell Pepper
1 Sliced Yellow Bell Pepper
2 Tablespoon Chili Powder
2 Dried Bay Leaves
6 Whole Cloves

Directions:

The first step to this wonderful recipe, is you must wash the pigs feet very thoroughly. You then need to take out a large pot, and place the pigs feet in cold water. Make sure the water level just covers the pigs feet. You will then want to add in the apple vinegar. Once the apple vinegar has been added, you will want to boil the contents. Make sure that you remove the foam if possible. Once the contents are boiling, add in all the remaining ingredients, and let cook for a full 2.5 hours, with the heat on medium. Once the ingredients are cooked, you can then pull out some large pickle jars. Add the contents to the pickle jars, and air seal the lids. Make sure the liquid covers all the ingredients.

Serving Size 6

Cajun Cake Recipe

Ingredients:

1 box yellow or pineapple cake mix
1 can (large) crushed pineapple with juice
2 eggs
1/3 cup oil

Frosting

1 block margarine
1/2 cup sugar
1 cup evaporated milk
1 cup coconut
1 cup pecan pieces

Directions:

Mix cake ingredients together with mixer till well blended. Bake at 350 for 35 minutes. 5 minutes before cake is done, make frosting.

For Frosting: Cook the first 3 ingredients till boiling, turn heat off & mix coconuts & pecans. Make slits in cake with a knife, pour frosting over hot cake & spread evenly. This cake is better the next day.

Fresh Apple Cake And Dessert Sauce

Instructions:

4 c. peeled, chopped apples
2 c. sugar
2 c. flour
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 eggs
3/4 c. vegetable oil
2 tsp. vanilla
1 c. chopped pecans

Method

Preheat oven to 350 degrees. In large bowl, stir together apples and sugar. Add dry ingredients; stir well. In separate bowl, beat eggs, oil, and vanilla. Stir egg mixture into apple mixture, blending until thoroughly moistened. Stir in pecans. Pour into greased 9 x 13 inch pan. Bake 50 minutes or until cake springs back when lightly pressed. Serve topped with a scoop of ice cream, then drizzle warm apple dessert sauce over all. (Good without ice cream too.)

APPLE DESSERT SAUCE:

1 c. sugar
1/2 c. butter
1/2 c. evaporated milk
1 tsp. vanilla

Place all ingredients in saucepan; stir. Bring to boil over medium high heat and cook 3 minutes. Serve warm over apple cake.

Caramel Cookies

Ingredients:

1 cup sugar
1 cup brown sugar
1 cup butter or margarine
1 tsp. vanilla
3 eggs
2 tsp. baking soda
1 cup sour cream
1/2 tsp. salt
2 tsp. baking powder
4 cups flour

Preparation:

Preheat oven to 400°.
In a bowl combine sugar, brown sugar, margarine and vanilla. Add eggs.

Dissolve baking soda in sour cream. Sift together salt, baking powder, and flour. Add sour cream mixture and flour mixture alternately to the sugar mixture.
Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 12 minutes. Cool cookies on wire rack.

Monster Cookies

Ingredients:

1 doz. eggs
2 lb. brown sugar
4 cups sugar
1 lb. butter
16 cups oatmeal (must be old fashioned rolled oats)
3 lb. peanut butter
1 lb. plain M & M’s
1 lb. chocolate chips
8 tsp. baking soda
1 tbsp. vanilla

Preparation:

Cream eggs, sugar, vanilla, butter, peanut butter, soda and other ingredients. Mix in very large dish pan. Drop by ice cream scoop on to cookie sheet. Bake at 350 degrees for 12 minutes. Will appear to be undone.

I normally drop by teaspoon and bake only what I want for now, then make in rolls on waxed paper and tin foil and freeze dough. Then slice off as I need for fresh cookies.

Pork Sausage Gravy

Ingredients:

1 Pound Of Ground Lean Pork Sausage
1 Tablespoon Of Fresh Ground Pepper
2 Teaspoons Of Your Favorite Hot Sauce
1 Teaspoon Of Jack Daniel’s Whiskey
1/2 Teaspoon Of Teriyaki Sauce
1 Cup Of Cold 2% Or Low Fat Milk
1 Cup Of All Purpose Wheat Flour
1 Pinch Of Course Grain Table Salt
1 Teaspoon Of Extra Virgin Olive Oil
1 Pinch Of Fresh Ground Oregano
1 Pinch Of Fresh Ground Basil

Directions:

For the first step to this delicious home made gravy recipe please pull out your frying pan. Add to the frying pan the pound of ground lean pork sausage. Cook the sausage until is has been thoroughly browned on all sides. Turn the heat to medium low, and add in the remaining ingredients. While you are cooking, stir the ingredients until the gravy has a desired thickness and consistency. Leave it to simmer until it cools a bit and now serve warm to hot. We hope you enjoy. Serving Size 8
300 Calories Per Serving, 13 Grams Of Fat

Zucchini And Pork Soup

Ingredients:

5 Lean Pork Tenderloin Chops
1/2 Cup Fine Wheat Flour
2 Teaspoons Of Extra Virgin Olive Oil
1 Large Diced Onion
2 Teaspoons Minced Fresh Garlic
1 Cup Diced Green Bell Pepper
2 Sliced Large Ripe Zucchinis
1/8 Cup Chopped Sun Dried Tomatoes
2 Tablespoons Parmesan Cheese
2 Cups Chopped Mushrooms
1 Can Sliced Tomatoes
2 Cans Of Chicken Base
1 Pinch Table Salt
1 Pinch Black Pepper

Directions:

Place the wheat flour in a paper bag, and coat pork slices. Heat the olive oil on medium. Cook the pork and veggies to until brown. Now add the fried pork and veggies to a soup pot, and bring to a boil. Let it simmer for about 15 minutes.

Serving Size 5
310 Calories Per Serving, 8 Grams Of Fat

Baby Back Ribs

Ingredients:

1 Full Rack Of Premium Baby Back Ribs
1/2 Cup Of Fine Grain Brown Sugar
1 Bottle Of Your Favorite BBQ Sauce
5 Teaspoons Of Jack Daniel’s Whiskey
2 Tablespoons Of Black Pepper
2 Tablespoons Of Garlic Salt
3 Teaspoons Pineapple Juice
2 Fresh Peeled Lemons

Directions:

For the first step in this wonderful mouth watering recipe, generously coat the baby back rib rack with BBQ sauce. Our philosophy, is the more BBQ sauce the better. Once the ribs are coated in the sauce, you will not want to begin to use the other ingredients. You can now sprinkle the brown sugar over the ribs then add in the rest. Make sure when you are adding them, you are evenly covering the whole rib rack. With the lemon you will want to evenly squeeze it over the ribs. Now, you must preheat your grill, until it’s attained optimal cooking heat. Place the now prepared rib rack onto the grill, and begin to cook. You will want to attend to it throughout the process, to make sure it cooks to a brown crisp.

Serving Size 6
450 Calories Per Serving, 10 Grams Of Fat

Almond Ice Cream

Instructions:

1/4 cup blanched almonds
2 cups whole milk
3/4 cup heavy cream
3 egg yolks
1/2 cup superfine sugar
1 teaspoon kirsch

Method

Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat.

In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.

Almond Brickle Cheesecake

Instructions:

Crust
1/4 cup brown sugar, packed
2/3 cup almonds, chopped
1/4 cup butter, melted
1 1/2 cups shortbread cookie crumbs, about 20 cookies

Filling
24 ounces cream cheese, softened
1/3 cup granulated sugar
1/3 cup brown sugar, packed
3 eggs
2/3 cup sour cream
1/4 cup butterscotch Schnapps
1 tablespoon all-purpose flour
6 ounces almond brickle chips

Method

Crust: Mix all ingredients together and reserve 1/2 cup of the mixture. Press remaining mixture into bottom of a 9-inch springform pan.

Filling: Beat cream cheese and sugars until blended. Add eggs, one at a time, then sour cream and butterscotch Schnapps. Toss brickle chips with flour, then add to cream cheese mixture. Pour into prepared crust; sprinkle with reserved crumbs. Bake at 325 degrees F for 1 hour and 10 minutes.

Almond Amaretto Gelato

Instructions:

4 cups heavy cream
5 egg yolks
1 cup granulated sugar
1 cup crushed blanched almonds
1 tablespoon Amaretto liqueur

Instructions

Pour the cream into a saucepan and heat gently.

Beat the egg yolks and sugar together until pale and creamy. Beat 2 tablespoons of the hot cream into the egg mixture, then beat in the remaining cream, a half cup at a time.

Pour into a double boiler, or into a bowl set over a pan of simmering water, and cook over a gentle heat, stirring constantly 15 to 20 minutes, until the mixture coats the back of a spoon. Cool mixture, then chill.

Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions. While the paddle is churning, add the almonds and Amaretto, freeze gelato overnight. Place in the refrigerator about 20 minutes before serving. Makes 6 servings

Pork Roasts

Ingredients:

1 Lean Boneless Pork Shoulder
1 Medium Size Diced Fresh Onion
2 Tablespoons Fresh Chopped Sage
2 Tablespoons Fresh Chopped Rosemary
10 Fresh Sliced Garlic Cloves
1 1/2 Tablespoons Table Salt
1 Tablespoon Of Ground Black Pepper
1 Tablespoon Dry White Wine
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Of Teriyaki Sauce
1/4 Cup Of Brown Sugar

Directions:

Begin this recipe by preheating your oven to 250 degrees. Now place the sage, garlic, rosemary, ground pepper, table salt, teriyaki sauce and brown sugar in a food mixer, and blend together until thick. While the mixer is still on the add in the extra virgin olive oil and dry white wine. Now trim the fat off of the pork roast. Make several holes in the roast 1 inch deep. Place the mixed sauce into each hole and cover the roast with the rest. Cook with onions for a full 5 hours.

Serving Size 6

330 Calories Per Serving, 9 Grams Of Fat

Spicy BLT Sandwich

Ingredients:

1 Pound Peppercorn Bacon
1/2 Loaf Of Fresh Bread
1 Large Fresh Tomato
1/2 Head Of Fresh Lettuce
1 Tablespoon Of Horseradish
1 Tablespoon Of Mayonnaise
1/4 Cup Fresh Sliced Jalapenos
5 Slices Of Monterey Jack Cheese
1 Teaspoon Green Tabasco Sauce
1 Pinch Of Fresh Ground Pepper
1 Teaspoon Of Virgin Olive Oil
1 Pinch Of Fresh Ground Basil
1/2 Pinch Of Ground Garlic

Directions:

The first step to preheat a large frying pan on medium high. Once warm, begin to add in the bacon strips. Make sure your frying pan has a lid, so that you can prevent any bacon grease from splattering. Once the bacon is crisp and brown start slicing up your fresh tomato and lettuce. Now add the other ingredients.

Serving Size 3
475 Calories Per Serving, 12 Grams Of Fat

Honey Glazed Ham

Ingredients:

6 Pounds Lean Ham
1/2 Cup Of Fresh Scored Cloves
1/4 Cup Of Filtered Corn Syrup
10 Ounces Of Pure Honey
2/3 Stick Of Butter Or Margarine
1/4 Cup Of Sweet Dijon Mustard

Directions:

For the first step of this delicious home baked recipe, you will want to mix the pure honey, filtered corn syrup, butter or margarine and blend together. Once these ingredients have been thoroughly blended together you will now need to cook them over the stove on low to medium heat. Be extra careful not to burn the ingredients, as it can spoil the sweat taste of the honey. For the next step, you will want to score the fresh cloves, and then push them into the ham.

Then you must place the ham into a baking dish and begin to baste it with the ready prepared honey glaze that we just prepared. Be sure that your baking dish has a tinfoil lining before you begin this last cooking step. Now preheat the oven to 325 degrees. Bake the Ham at 325 degrees for 50 minutes, brushing the glaze on every 9 minutes. After 50 minutes reglaze the ham and cook for 7 minutes.

Serving Size 8
425 Calories Per Serving, 7 Grams Of Fat

German Pork Hocks

Ingredients:

3 Lean Pork Hocks
1 Large Chopped Onion
3 Large Sliced Carrots
2 Sliced Celery Stalks
5 Minced Garlic Cloves
2 Sliced Fresh Leeks
1 Teaspoon Table Salt
1 Teaspoon Black Pepper
1 Teaspoon Fresh Peppercorns
2 Tablespoons Vegetable Shortening
1 Cup Hefeweizen Beer

Directions:

Begin this recipe by slicing up the leeks, onions, and fresh carrots. In a large soup pot, cook all of the listed ingredients for 3 hours. Once done, drain the water. Now, you will want to preheat your oven to 400 degrees. Liquify the vegetable shortening in cooking iron skillet. Now bake everything together for about 25 minutes. Make sure you check it frequently, as you want the meat and veggies to remain moist with flavor. Serve hot with boiled fresh potatoes.

Serving Size 6
370 Calories Per Serving, 6 Grams Of Fat

Grilled Pork Recipe

Ingredients:

2 Pounds Lean Pork Tenderloin
2 Cloves Minced Fresh Garlic
1 Teaspoon Rice Flour
1 Cup Of BBQ Sauce
1 Teaspoon Course Table Salt
1 Teaspoon Extra Virgin Olive Oil
1 Teaspoon Fresh Ground Pepper
1 Teaspoon Jack Daniel’s Whiskey
1 Teaspoon Soy Sauce
1 Teaspoon Teriyaki Sauce
1 Pinch Of Basil

Directions:

To start this wonderful dish you will need to add the extra virgin olive oil to non stick pan, cook the lean pork tenderloin with the minced garlic, fresh table salt and fresh ground pepper. for about 5-7 minutes. In a mixing bowl add the rice flour to the BBQ sauce and blend together. After well blended Baste the Lean pork tenderloin with this mixture and continue doing so for about 15 Basting the Pork ever 2 min with the sauce. We hope you enjoy this great pork recipe.

Serving Size 6, 335 Calories Per Serving, 8 Grams Of Fat

Light Applesauce Carrot Cake

Instructions:

The applesauce makes this style of carrot cake moist and light.

Preheat oven to 350 degrees F. Spray a Bundt pan with nonstick vegetable spray.

1 cup unsweetened applesauce
3 eggs
5 tablespoons corn oil
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup honey
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
2 1/3 cups whole wheat flour
2 cups grated carrots

Directions:

Combine in large bowl until well blended.

Add grated carrots last until just blended. Pour into pan and bake for approx. 35 minutes or until tester comes out clean. Cool on rack. Refrigerate. If desired, frost with Lemon Cream Frosting.

Makes 32 small pieces.

Calories per serving 75: Protein 2 g: Fat 2 g: Cholesterol 28 mg: Carbohydrates 11 g: Sodium 90 mg

Lemon Cream Frosting
8 ounces low-fat ricotta cheese
1 tablespoon lemon juice
1 1/2 tablespoons honey
1/2 tablespoon arrowroot or cornstarch zest from one lemon
4 tablespoons chopped walnuts

Combine in food processor and process until smooth. Place in a saucepan and heat until nearly boiling. Stir constantly to prevent scorching. Chill. Frost top of cake. Sprinkle with nuts.

Lemon Herb Seasoning

Instructions:

4 1/2 tablespoons dried basil
3 3/4 tablespoons dried oregano
1 1/2 tablespoons black pepper
1 1/2 tablespoons granulated onion
1 1/2 tablespoons whole celery seed
1 1/4 tablespoons powdered basil
1/2 teaspoon granulated garlic
1/2 teaspoon lemon rind, grated (optional)

Directions:

Mix and store airtight for up to 6 months.

Makes about 1 cup.

Lean Sour Cream

Instructions:

1 (12 ounce) package silken soft tofu, drained
1/4 cup rice milk or soy milk
1 tablespoon lemon juice, freshly squeezed
1 tablespoon white wine vinegar
1/4 teaspoon salt

Directions:

Combine all ingredients in a blender with a lid. Purée mixture at top speed, scraping down the sides of the blender with a spatula, until smooth, about 1 minute. Transfer mixture to a container with a tight-fitting lid. Mixture will keep, covered and refrigerated, for 2 days.

Serve chilled; stir before serving.

Makes 1 3/4 cups, about 14 servings.

Pork Chops

Ingredients:

5 Lean Tenderloin Pork Chops
1/2 Cup Sweet Diced Onions
1/2 Cup All Natural Maple Syrup
2 Tablespoons Aged Cider Vinegar
1/2 Teaspoon Fresh Ground Chili Powder
2 Tablespoons Soy Sauce
2 Tablespoons Teriyaki Sauce
2 Fresh Squeezed Lemon Juice
1 Pinch Of Garlic Salt
1 Pinch Of Ground Black Pepper
1 Pinch Of Table Salt

Directions:

The first step to this mouth watering and delicious recipe is pull out a large size baking dish. Now, in a medium size mixing bowl combine all of the ingredients, except the meat, and blend them together thoroughly. Once the everything is mixed, you may now start pasting and coating the pork chops with sauce. You will now want to preheat your oven to 350 degrees. Place the prepared baking dish into the oven and bake for 1 hour. Serve pork chops with rice or potatoes.

Serving Size 5

290 Calories Per Serving, 11 Grams Of Fat

Pork Sausages

Ingredients:

12 Pounds Lean Pork Tenderloin
15 Tablespoons Fine Onion Powder
5 Tablespoons Table Salt
3 Tablespoon Ground Black Pepper
5 Teaspoons Thyme
2 Teaspoons Fine Allspice
3 Teaspoons Ground Nutmeg
2 Teaspoons Chili Powder
3 Teaspoons Brown sugar
2 Teaspoons Of Dried Bay Leaf
3 Cups Iced Mineral Water
Cure for 12 Pounds Of Pork

Directions:

Grind the meat through a quarter inch plate. Chill the pork. Mix iced mineral water and cure. Mix the rest of the ingredients. Once done combine the mix with the pork. Now stuff the meat and seasoning mix into 35mm pig casings. Hang sausage in smoker, and place heat at 135 degrees, leave open vents for 20 minutes. Increase to 175 degrees, and smoke until done.
Information: Serving Size 35
290 Calories Per Serving, 12 Grams Of Fat

Fat - Free Chocolate Cupcakes

Instructions:

1 small box Jell-O cook and serve
chocolate pudding mix
1/2 cup nonfat dry milk powder
1 tablespoon unsweetened Hershey’s cocoa
1/2 cup granulated sugar
1 cup self-rising flour
1 teaspoon vanilla extract
4 ounces applesauce
1/4 teaspoon baking soda
4 egg whites
1 pinch salt

Directions:

In medium mixing bowl combine Jell-O powder, dry milk, cocoa, sugar and flour; set aside.

In a small bowl, blend vanilla extract, applesauce and baking soda; set aside.

In another medium bowl, beat egg whites with the pinch of salt until stiff. With electric mixer, beat dry mixture into the egg whites, a cup at a time, then beat in the applesauce mixture at the end. Continue beating about 2 more minutes.

Divide equally into 12 muffin tins which have been lined with paper liners. Bake at 350 degrees F for about 18 to 20 minutes or until pick comes out clean. Cool in pan on wire rack for 10 minutes then remove.

This recipe yields 12 cupcakes. Each contains 126 calories, 0 fat, 28 g carbohydrates and 1 g fiber.

Serve with your favorite accompaniment such as nonfat strawberry frozen yogurt, fresh raspberry sauce, or light cherry pie filling.

Caramel Apple Cobbler

Instructions:

10 ounces frozen apple slices
2 tablespoons apple juice
1/2 cup fat free caramel topping
1 tablespoon lemon juice
2/3 cup unbleached all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
Cool Whip Free

Thaw apples:

In medium glass bowl, combine apple juice and caramel topping. Microwave, uncovered, on high for 2 minutes, stirring twice during cooking. Add apples and lemon juice, stirring until coated; set aside.

Directions:

In medium bowl, combine flour, sugar and cinnamon. Sprinkle over apple mixture. Microwave, uncovered on HIGH for 7 minutes or until heated through. Sprinkle apple mixture with additional cinnamon. Chill for 1 hour.

Top with Cool Whip just before serving.

Blueberry Cheesecake Pie

Instructions:

1 cup graham cracker crumbs
3 tablespoons honey, divided
1 (8 ounce) container nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8 ounce package
3/4 cup nonfat cottage cheese
1 tablespoon cornstarch
2 eggs
2 cups fresh blueberries

Directions:

Preheat oven to 350 degrees F.

In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey; transfer to a 9-inch pie plate. With the back of a spoon, press mixture onto bottom and halfway up sides of pie plate. In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch. Whirl until smooth, about 1 minute. Add eggs; whirl until blended. Pour about half of the cheese mixture onto the crust. Top with 1/2 cup of the blueberries. Cover with remaining cheese mixture. Bake until firm, about 35 minutes; cool on a wire rack.

In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds. Add remaining 1 1/2 cups blueberries; toss to coat. Top pie with berries. Loosely cover pie; refrigerate until firm, about 3 hours. Yield: 6 portions

Per portion: 272 calories, 10 g protein, 8 g fat, 40 g carbohydrate

Almost No Fat Incredible General Tsuo’s Chicken

Instructions:

3 skinless boneless chicken breasts, trimmed of fat
6 egg whites, slightly beaten
1 teaspoon cornstarch
3 cups unseasoned bread crumbs
3 tablespoons sesame seeds
1 teaspoon salt cooking spray
1 teaspoon safflower oil
2 tablespoons fresh minced garlic
1 cup minced white onion
1 teaspoon soy sauce or Bragg’s aminos
3 cups orange marmalade
1 tablespoon seasoned rice vinegar
1 pound fresh bean sprouts, rinsed and drained
1 bunch scallions, chopped

Directions:

Rinse and drain chicken. Cut into bite-size chunks. Stir together the egg whites and the corn starch and mix in the chicken pieces. Mix together the bread crumbs with the salt and sesame.

Dredge the chicken pieces in the crumbs to coat well and arrange so they are not touching on a nonstick jellyroll pan or baking sheet, either sprayed with cooking spray. Bake in Preheated 350 degree F oven until browned and chicken is done (clear juices and white through and through), about 20 minutes. This step can be done in advance with the chicken kept warm in a 215 degree F oven.

Heat the safflower oil in non stick skillet or wok over medium high heat and stir in garlic and onion. Stir fry until brown, reduce heat and stir in soy sauce, marmalade and vinegar. Stir until mixture begins to bubble and simmer. Stir in chicken to glaze pieces well but be gentle so crust stays on chicken. (Alternatively, you can pour the glaze over the chicken pieces while still on the tray.) Arrange chicken over bed of sprouts arranged on serving platter. Sprinkle with scallions. Serves 4 to 6.

Pork Fajita Pasta

Ingredients:

1 Pound Sliced Lean Pork Tenderloin
8 Ounces Penne Pasta
2 Tablespoon Extra Virgin Olive Oil
6 Tablespoon Squeezed Lemon Juice
4 Ounce Canned Green Chilies
1 Tablespoon Onion Powder & Cumin
1 Sliced Green Pepper & Red Pepper
1/2 Tablespoon Garlic Salt
1 Sliced Yellow Pepper
1 Sliced Fresh Zucchini
1 Sliced Large Onion

Directions:

Cook the pasta noodles, and drain. Now combine the olive oil, lemon juice, onion powder, garlic salt, and mix together thoroughly. Once mixed, you will then need to add the pork slices in, and coat them completely with the mixture. Now heat some of the left over olive oil in a frying pan, and cook on hot. Fry the pork, until is browned and well done. Then add the veggies, and again stir until well cooked. Serve with a fine glass of red or white wine, enjoy. Serving Size 6

325 Calories Per Serving, 7 Grams Of Fat

Sweet And Sour Pork Recipe

Ingredients:

2 Pounds Sliced Lean Pork Tenderloin
2 Tablespoons Extra Virgin Olive Oil
1 Can Sliced Pineapple
3/4 Cup Of Mineral Water
1/4 Cup Apple Vinegar
1 Tablespoon Teriyaki Sauce
1/4 Cup Packed Brown Sugar
1/2 Teaspoon Table Salt
2 Tablespoons Corn Syrup
1 Large Diced Onion
2 Sliced Green Peppers
2 Cups Boiled White Rice

Directions:

Sliced up the seasoned lean pork tenderloin into strips, and saute in the extra virgin olive oil on high until thoroughly cooked. Once the meat is well cooked, add in the rest of the fresh ingredients, and cook until the veggies are slightly browned. While you are frying the aforementioned ingredients on a non stick wok, boil 2 cups of white rice. Once done, server together warm with red wine. Serving Size 8
345 Calories Per Serving, 8 Grams Of Fat

Pork Marsala

Ingredients:

1 Pound Tenderized Lean Pork Tenderloin
1/3 Cup Plain Wheat Flour
1 Cup Italian Marsala Dry Wine
1 Teaspoon Chopped Fresh Parsley
2 Cups Sliced Table Mushrooms
2/4 Teaspoon Garlic Salt
2/4 Cup Extra Virgin Olive Oil
2 Tablespoons Butter Or Margarine
1/4 Teaspoon Fine Table Salt
2/4 Teaspoon Fine Garlic Powder
1/2 Teaspoon Fresh Dried Oregano
1 Teaspoon Chopped Fresh Garlic

Directions:

The first step to cooking this wonderful recipe, is that you will need to mix the plain wheat flour, fresh dried oregano, table salt, garlic salt, and fresh garlic in a medium to large size mixing bowl. Now add the pork tenderloin, and mix until the meat is fully coated. Heat olive oil and margarine. Add pork in cooking pan until brown. Add garlic, mushrooms and wine now stir until it has all thickened.
Serving Size 6

300 Calories Per Serving
8 Grams Of Fat

Gammon With Pineapple Salsa

Ingredients

4 slices gammon
6 rings pineapple, fresh or tinned with natural juice, chopped
2 limes
1 red chilli, de-seeded and chopped
5g/¼oz mint, roughly chopped
2 tbsp olive oil
salt and crushed black pepper

Method

1. Grill or fry the gammon in a little oil and butter.
2. Prepare the salsa by mixing together the remaining ingredients and stirring well.
3. Serve the gammon with chips, potato wedges or vegetables and a generous spoonful of salsa on the side. Season with salt and pepper.

Toad In The Hole With Roasted-Onion Gravy

Ingredients

6 good-quality pork sausages - about 14oz/400g
1 tbsp groundnut or other flavourless oil (if necessary)
For the batter:
3oz/75g plain flour
1 large egg
3fl oz/75ml semi-skimmed milk
salt and freshly milled black pepper
For the onion gravy:
8oz/225g onions, peeled and sliced
2 tsp groundnut or other flavourless oil
1 level tsp golden caster sugar
2 tsp Worcestershire sauce
1 level tsp mustard powder
15fl oz/425ml vegetable stock made from 1½ level tsp Marigold Swiss vegetable bouillon powder dissolved in 15fl oz/425ml boiling water
2 rounded tsp plain flour
salt and freshly milled black pepper

You will also need a solid-based, flameproof roasting tin with a base of 9×6in/23×15cm, 2 in/5cm deep, and a baking tray 14×10in/35×25.5cm.

Honey Glazed Ham With Spiced Apple And Cider Sauce

Ingredients

3.5kg/7.5lb boiled ham
110g/4oz honey
½ orange, grated rind and juice
½ tbsp prepared mustard
12 cloves
For sauce:
500g/1lb 2oz Bramley seedlings
30g/1oz butter
2 tbsp water
2 tbsp cider
¼ tsp grated nutmeg
¼ tsp cinnamon
¼ tsp freshly ground black pepper
30g/1oz soft dark brown sugar

Method

1. Preheat oven to 220C/425F/Gas 7.
2. Score the ham fat diagonally at 2cm/1in intervals, first in one direction then another, to produce a diamond pattern.
3. Mix the honey, mustard, rind and enough juice to provide a spread able mixture.
4. Spread ham with the glaze.
5. Stud the ham with the cloves at the points of the diamond shapes.
6. Bake for 30 minutes.
7. Cool completely before serving.
8. Peel, core and cut up the apples. Put them in a pan with the butter, water, cider and spices. Cover and cook until soft enough to beat to a purée.
9. Add sugar to taste, and more spices if you like.

Chicken Parmesan Recipe

Ingredients

4 Boneless and skinless
chicken breast halves
1 Egg, slightly beaten
1/2 c Seasoned bread crumbs
2 tb Butter or margarine
1 3/4 c Spaghetti sauce
1/2 c Shredded mozzarella cheese
1 tb Grated parmesan cheese
1/4 c Chopped fresh parsley

Ingredients

1. Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.
Makes 4 servings.

Almond Chicken Recipe

Ingredients

1/2 c Almonds, slivered
2 1/2 c Chicken, cooked
4 tb Butter
1/4 c Flour
1/4 c White raisin
1/2 c Mushrooms, sliced
1 c Evaported milk
1/2 c Sherry
1 ds Salt
1 ds Pepper

Instructions

1. Melt half the butter in a large skillet. Saute’ mushrooms about 2 minutes. Add rest of butter, flour, salt and pepper to taste. Add raisins and sherry.

2. Cook until sherry has been absorbed. Add milk and simmer 10 minutes. Serve topped with almonds over rice or toast.

4 servings

Oatmeal Chocolate Chip Cookies

Ingredients:

1-1/4 cups flour
1/2 tsp. soda
1/2 tsp. salt
1 cup firmly packed brown sugar
3/4 cup butter or margarine
2 eggs
1 tsp. vanilla
2-1/2 cups quick or old-fashioned oats, (uncooked)
6 oz. semi-sweet chocolate chips
1/2 cup chopped walnuts

Preparation:

In a small bowl, combine flour, soda and salt; mix well. Stir in oats, then add chocolate chips and walnuts.
In a large bowl, beat together sugar and butter until light and fluffy; blend in eggs and vanilla. Add flour mixture; mix well.

Drop dough by rounded tablespoons onto greased cookie sheets.
Bake 10 to 12 minutes at 350. Cool on rack.
Makes about 3 dozen 2-1/2 inch cookies.

Jello Cookies Recipe

Ingredients:

2/3 cup butter
1 large box of regular gelatin mix (red)
1 tsp. vanilla
1 egg
1/4 cup milk
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt

Preparation:

Preheat oven to 375. Cream butter or margarine with regular gelatin mix and vanilla, add egg and milk, beat until light and fluffy, add flour, baking powder and salt blend well. Drop from spoon onto greased cookie sheet, bake at 375*. For 8 to 10 minutes, Be careful not to overbake. Remove from baking sheets immediately

Chocolate Peanut Butter Chip Cookies

Cook Time: 12 minutes

Ingredients:

1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
2 squares (2 ounces) unsweetened baking chocolate, melted then cooled
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup peanut butter chips

Preparation:

Preheat oven to 375°.

Cream the butter and sugars until light. Beat in the egg, melted cooled chocolate, and vanilla. Mix the flour, baking soda and salt together then add to the creamed mixture. Stir in the peanut butter chips.

Drop by teaspoonfuls onto lightly greased baking sheet. Bake for 10 to 12 minutes.

Cherry Tomato Soup With Basil

Ingredients

1 1/2 pounds ripe cherry tomatoes
3 tablespoons olive oil, divided
1 teaspoon chopped fresh thyme
3 garlic cloves, crushed through a press or thinly sliced
3 celery ribs, chopped
2 leeks (white and tender green), well-rinsed, chopped
2 medium white onions, peeled and chopped
1 tablespoon tomato paste
1/2 cup (lightly packed) basil leaves, stems reserved
1 (14-ounce) can diced tomatoes, with juice
1 cup water or vegetable stock
Salt to taste

Directions:

Preheat oven to 500 degrees. Arrange cherry tomatoes on a baking sheet and drizzle with 1 1/2 tablespoons olive oil. Sprinkle with thyme and garlic, and toss to coat. Roast until tomatoes are softened but still hold their shape, 5 to 7 minutes. Set aside to cool.

Meanwhile, heat 1 tablespoon oil in a large, heavy-bottomed saucepan or soup pot over medium heat. Stir in the celery, leeks and onions. Cook, covered, until softened but not browned, 5 to 10 minutes. Stir in the tomato paste and the reserved basil stems.

Stir in chopped tomatoes with their juice, then add the cherry tomatoes. Pour in the water or stock, reduce heat to low and cook, uncovered, 20 minutes to blend flavors.

Press the soup through a coarse sieve or food mill, discarding the tomato skins and basil stems.

Return mixture to the same pot, adding salt to taste, and reheat gently.

Serve the soup hot in warmed bowls. Tear the basil leaves into pieces and scatter over each serving, then drizzle with remaining olive oil.

Cream Cheese Cookies

Ingredients

1/4 cup butter or margarine, softened
1 (8 oz.) pkg. cream cheese, softened
1 egg
1/4 teaspoon vanilla
1 pkg. Betty Crocker white cake mix
Icing
1 (8 oz.) pkg. cream cheese
1 stick butter
1 teaspoon vanilla
1 box powdered sugar

Directions

1. Heat oven to 325 degrees.
2. Cream butter an cream cheese until light and fluffy.
3. Beat in egg, vanilla, and half the dry cake mix until smooth.
4. Stir in remaining cake mix.
5. Drop dough by teaspoonfuls about 2 inches apart onto ungreased baking sheet.
6. Bake 8 to 10 minutes.
7. Do not overbake—cookies will be soft and light colored.
8. Cool slightly before removing from baking sheet.
9. When cool, frost with Cream Cheese Icing.
10. To prepare icing, mix ingredients well, then whip until fluffy.
11. (This makes enough icing to generously frost two batches of the cookie recipe.) Makes 3-1/2 dozen.

Atkin’s Pie Crust Recipe

Ingredients

3/4 cup plus 2 tablespoons Atkins Bake Mix
4 tablespoons butter, softened
3 ounces cream cheese, softened
1 tablespoon sour cream
For sweet pastry crust, add 3 packets sugar substitute

Directions:

In a medium bowl, with an electric mixer on medium speed, beat bake mix, butter, cream cheese, sour cream (and sugar substitute, if using), just to combine. Shape into a disc. Chill 20 minutes.
Roll out dough between two pieces of wax paper to form a 12 circle. Loosen wax paper, replace, turn over dough; continue to roll until dough is 1/8 thick, loosening and replacing wax paper as needed. Pick up paper and invert dough into pie plate. Peel off paper; patch any tears. Crimp edges for an attractive border. Prick bottom with a fork Chill 30 minutes in freezer

Heat oven to 425°F. Lightly cover pie crust with aluminum foil. Bake 10 minutes. Reduce oven temperatur to 375°F and bake 10-12 minutes more, until golden brown and lightly puffed.

Beef Stroganoff

Ingredients

1 tablespoon plus 1 teaspoon oil
13 ounces lean beef strips
1 clove garlic, crushed
1 onion, finely sliced
3 ounces mushrooms, sliced
1 tablespoon plus 1 teaspoon brandy
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme leaves
1/2 cup plus 2 tablespoons light sour cream
1/4 bunch parsley leaves

Directions:

Heat half the oil in a heavy nonstick skillet over medium high heat.
Saute beef strips quickly, in batches if necessary, until meat is well browned. Remove from pan and set aside.
Add remaining oil to skillet and saute garlic, onion and mushrooms 2-3 minutes or until onion is transparent. Add brandy, mustard and thyme and saute 2-3 minutes. Return meat to pan and cook through. Remove from heat and stir in sour cream.

Reheat if necessary, but do not boil. Season with salt and pepper to taste and garnish with parsley.

Nutrition information per serving:
Calories: 268
Fat: 14.8g
Cholesterol: 59mg
Protein: 22.4g
Carbohydrate: 8g
Fiber: 1g

Cheeseburger Pie

Ingredients

1 lb hamburger
1/2 cup pork skin crumbs
1/2 small onion chopped
2 green onions chopped
3 tablespoons sour cream
1 tablespoon cottage cheese
4 oz. Mozzarella cheese
4 oz. Cheddar cheese
1 egg
salt,pepper,Tony Chachere’s creole seasoning to taste
1/2 bag frozen cauliflower

Directions:

cook cauliflower for 7 min in the microwave with a little water; drain the water off and mash em up. Mix all the other items in and spread into a small casserole dish. Bake at 350 degrees for 60 minutes.(Might want to check it at 45 minutes).

Entire recipe is roughly 23 NET carbs

Beef Stew

Ingredients

1-1/2 pounds stew beef, cut into 1-1/2 inch cubes
1 tablespoon herbes de Provence
1 teaspoon paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
2 tablespoons butter
1 cup frozen pearl onions (onions do not need to be defrosted)
2 cloves garlic, pushed through a press
2 cups red wine (Merlot or Cabernet Sauvignon)
1 pound green beans, cut into 1 inch pieces
1 carrot, cut into 1 inch ribbons with a vegetable peeler
2 tablespoons ThickenThin Not Starch thickener

Directions:

Heat oven to 325ºF. Toss beef with herbs, paprika, salt and pepper. Heat half the oil in a Dutch oven over medium-high heat. Brown half the beef; transfer to a bowl. Repeat with remaining oil and beef. Set aside beef.
Melt butter in a Dutch oven. Add onions; cook 7 to 8 minutes until onions begin to brown. Add garlic during last 2 minutes of cooking time. Add reserved meat and accumulated juices, wine and 2 cups water. Bring to a boil. Cover Dutch oven and place in oven. Cook 2 hours, until beef is tender. Add green beans; cook 15 minutes more, just until beans are tender. Transfer Dutch oven to stove top over medium-high heat. Add carrot; cook 5 minutes. Stir in thickener; cook 2 minutes more, stirring, until sauce thickens. Servings: 6

Carbohydrates: 9.5 grams
Net Carbs: 6.5 grams
Fiber: 3 grams
Protein: 23.5 grams
Fat: 17 grams
Calories: 338

Almond Pound Cake

Ingredients

1 cup butter
1 cup Splenda
5 whole eggs
2 cups ground almonds
1 tsp baking powder
1 tsp lemon extract
1 tsp vanilla extract

Directions:

Place the almonds in a food processor and pulse to a fine texture.

Cream butter and splenda well. Add eggs, one at a time, beating after each. Mix almond flour (ground almonds) with baking powder and add to egg mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9″ 230mm cake pan and bake at 350°F-180°C for 50-55 minutes.
Cake will rise, may crack in the center and then fall while cooling. It will resemble the texture and density of pound cake when done.

Serving Size: 12

Serving size 12: 4 carbs.

Breaded Rosemary Lamb Chops

Ingredients

3/4 cup plain bread crumbs or 1 1/2 cups fresh bread crumbs
1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried rosemary, crushed
1 clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 pounds boneless lamb or pork loin chops (about 4 to 6)
1/3 cup ham glaze
2 tablespoons olive oil

Directions:

1. Preheat oven to 450ºF (230ºC).
2. Combine bread crumbs, rosemary, garlic, salt and pepper in shallow dish. Brush lamb with ham glaze; coat with bread crumb mixture.
3. Heat olive oil in large, nonstick skillet over medium-high heat. Add lamb; cook on both sides for 1 to 2 minutes or until golden. Transfer to baking sheet.
4. Bake for 15 to 20 minutes or until lamb is no longer pink in center.

Makes 4 servings.

South of the Border Casserole

Ingredients

2 pounds ground beef
1/2 cup onion, chopped
1/2 teaspoon garlic powder
8 ounces tomato paste
8 ounces sour cream
1 cup cottage cheese
16 ounces Monterey jack cheese, shredded
1 can green chiles, chopped
1/2 cup salsa

Directions

Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.

Combine sour cream, cottage cheese and chiles. Add meat mixture and 1/2 the Monterey jack cheese and mix slightly. Pour mixture into a greased 2-1/2-quart casserole. Cover with remaining cheese. Bake at 350 degrees F for 30 minutes. Yield: 8 servings

Per Serving: 609 Calories
9 carbs

Braised Lamb Shanks with White Beans

Ingredients

2 cups dried white beans
6 cups chicken broth
4 cloves garlic, peeled and divided use
2 fresh rosemary sprigs, divided use
1 1/2 teaspoons salt, divided use
1/4 teaspoon ground black pepper
4 lamb shanks
3 tablespoons olive oil, divided use
1 onion, chopped
1/2 cup dry white wine
2 cups beef broth

Directions

1. Place beans in a large, heavy-duty pot with enough water to cover by 6 inches. Bring to a boil over high heat. Simmer for one minute, remove from heat and cover. Let sit for 1 to 2 hours.
2. Heat oven to 325°F.
3. Drain beans and return to pot with chicken broth, 2 whole cloves of garlic and 1 sprig rosemary. Bring to a boil over medium-high heat. Reduce heat to low, partially cover and cook until tender, about 2 hours, stirring occasionally. Add a little water if beans get dry. Add 1 teaspoon of salt during the last 15 minutes of cooking.
4. Chop remaining 4 cloves of garlic.
5. Meanwhile season lamb shanks with remaining ½ teaspoon salt and pepper. Heat 2 tablespoons oil in a large flameproof casserole or oven-safe skillet with high sides. Add shanks and brown on all sides. Remove lamb and set aside.
6. Add onion and chopped garlic to casserole and sauté for 2 minutes. Add wine and bring to a boil, scraping the bottom to remove any browned bits. Add beef broth, lamb shanks and remaining sprig of rosemary. Bring to a boil, cover and place in oven. Cook until meat is fork tender, about 1½ hours.
7. When beans are tender, drain and discard rosemary and garlic. Toss with remaining 1 tablespoon of oil. Serve lamb shanks on bed of white beans. Makes 4 servings.

Boneless Lamb Loin With Balsamic Garlic Glaze

Ingredients:

2 pounds lamb loin ready for roasting
1 teaspoon ground black pepper
1 1/2 teaspoons red chili flakes (not powder)
2 tablespoons fresh oregano leaves, chopped course (or use 1 teaspoon dried)
2 tablespoons extra virgin olive oil
10 cloves garlic, peeled and left whole
1 cup balsamic vinegar
1 teaspoon brown sugar
1 1/2 teaspoons sea salt

Method

1. If the loins are very large cut them lengthwise to about 6 ounces each for ease of cooking and portioning.
2. Rub lamb
all over with black pepper and red pepper flakes, and oregano leaves.
3. Cover with plastic wrap and refrigerate for several hours, or overnight.
4. Mix the balsamic vinegar and brown sugar well to dissolve it. Set aside.
5. Heat the olive oil in a small saute pan. Add the garlic, and, stirring often, lightly brown it. Be sure it is done and very soft.
6. Remove pan from heat and let cool a few minutes.
7. Mash the garlic to a smooth puree with a fork.
8. Carefully pour the mixture into the pan with the pureed garlic and simmer until it is reduced by about half and becomes the consistency of syrup, about 10 minutes. Set aside (can be made a day or two ahead).
9. Bring the lamb to room temperature. Pre-heat oven to 375 degrees F.
10. Place lamb loins in a small roasting pan leaving space among them.
11. Roast for about 12 to 14 minutes for medium rare.
12. Remove from oven and while still hot baste with the balsamic mixture using a brush or baster.

13. Let rest for 10 minutes, baste again. Carve and serve. Any additional balsamic sauce can be passed at the table. This lamb is also delicious cold, sliced thin, and is perfect for suppers or lunches with a crunchy salad. Celeriac or coleslaw are good with it, or crunchy romaine with Caesar dressing. Makes 6 servings.

Creamy Carrot Salad

Ingredients:

2 boxes sugar free orange Jell-O
1 1/2 cups boiling water
3/4 cup
diet Sprite or Sierra Mist
1 cup shredded carrots
1 (15 ounce) can crushed pineapple, drained
1 carton sugar free pina colada yogurt
1/2 cup chopped nuts (optional)

Method

Mix Jell-O and boiling water. Add soda and mix well. Stir in carrots and pineapple. Refrigerate for one hour just to cool. Stir in yogurt and nuts. Refrigerate until set.

Cream Cheese and Jelly Cookies

Ingredients:

3/4 cup
stick butter or margarine, softened
1 package (8 ounces) reduced-fat cream cheese, softened
1/3 cup Equal Spoonful*
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup spreadable fruit

Method

May substitute 8 packets Equal sweetener

Beat butter, cream cheese and Equal in medium bowl until fluffy; mix in flour and salt to form a soft dough. Cover and refrigerate until dough is firm, about 3 hours.

Roll dough on lightly floured circle 1/8 inch thick; cut into rounds with 3-inch cutter. Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds into halves and crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife. Bake cookies on greased cookie sheets in preheated 350 degree F oven until lightly browned, about 10 minutes. Cool on wire racks.

Makes 3 dozen

Nutrition information per serving (1 cookie): 74 cal., 1 g pro., 6g carb., 5 g fat, 14 mg chol., 35 mg sodium

Food exchanges: 1/2 starch, 1 fat

Arroyo Chocolate Bread Pudding

Ingredients:

2 1/2 cups bread cubes
2 1/2 cups milk
4 tablespoons butter
1/2 cup honey
1/4 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup chocolate chips

Method:

Place bread cubes in a large bowl. Heat milk to a boil and then pour over bread. Let set for five minutes. Add butter, honey and salt and mix well. Let cool for several minutes. Mix in eggs, vanilla extract, raisins and chocolate chips. Pour mixture into greased baking dish. Place dish in a pan of hot water and bake in oven at 350 degrees F for one hour, or until pudding is firm. Let cool for 10 minutes before serving.

Apple Bread Pudding with Caramel Sauce

Ingredients:

9 cup stale bread cubes (about 12 slices)
1/2 cup raisins
1 1/2 cups milk
4 medium apples
1/2 cup granulated sugar
4 eggs
1/4 cup butter or margarine, melted

Caramel Sauce:
1 cup cold water
1 tablespoon cornstarch
1/2 cup granulated sugar
1 teaspoon cinnamon
3 tablespoons butter or margarine
2 teaspoons vanilla extract

Method:

Heat oven to 375 degrees F.

Cut bread into small pieces and place in bowl. Add raisins. Pour milk over bread and raisins. Peel, core, and slice apples. Cut apples in quarters and place over bread mixture.

In bowl combine sugar, eggs and melted butter; whisk until smooth. Pour egg mixture over apples and stir to combine. Bake for 50 to 55 minutes.

Sauce: Combine water and cornstarch in microwave-safe dish, stirring until blended. Add sugar and cinnamon and whisk until dissolved. Microwave on HIGH for 2 to 3 minutes or until thickened. Check and stir halfway through cooking time. Remove; add butter and vanilla extract. Stir until butter is melted. Serve sauce over bread pudding.

Almond-Croissant Bread Pudding

Ingredients:

6 large croissants, cut crosswise into 1/2-inch thick rounds
8 large eggs, beaten slightly
2 cups granulated sugar
3 cups half-and-half
1 tablespoon Amaretto
2 teaspoons vanilla extract
1/4 cup almond paste (3 ounces), cut into bits
1/2 cup almonds, slivered

Method:

Butter a 13 x 9-inch pan and place the smallest croissant rounds in a layer at the bottom, then top with a layer of the larger ones.

Whisk eggs and sugar well together, then add milk, Amaretto and vanilla extract, mixing well. Pour over croissant rounds. Sprinkle with almond paste and push down with a spoon so that the bread absorbs the liquid. Let set for 10 minutes at room temperature.

Sprinkle almonds all over the top and bake at 350 degrees F for 35 to 40 minutes or until golden and puffed. Serve warm or room temperature.

Almond Bread Pudding with Strawberry Caramel Sauce

Ingredients:

6 croissants
8 eggs
3 cups milk
2 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup almond paste, cut into small cubes
1/2 cup chopped almonds

Method:

Cut croissants into 1/2-inch pieces; place in a greased 13 x 9-inch baking dish.

In a bowl, beat eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes.

Dot with almond paste; sprinkle with almonds (dish will be fill). Bake at 350 degrees F for 35 to 40 minutes or until a knife inserted near the center comes out clean.

Meanwhile, make the Strawberry Caramel Sauce.

Strawberry Caramel Sauce:
2 cups granulated sugar
2 cups whipping cream
1/2 cup frozen sweetened sliced
strawberries, thawed

In a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10 to 15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries.

Serve over bread pudding.

Yields 12 to 15 servings.

Mediterranean Shrimp Pasta

Ingredients:

2 tablespoons olive oil
1 medium red or green bell pepper, cut into strips
1 clove garlic, finely chopped
1/4 cup dry white wine
8 ounces raw small shrimp
1/4 cup sliced ripe olives
1 (9-ounce) package BUITONI® Linguine
1 (7-ounce) container BUITONI® Pesto with Sun-Dried Tomatoes, lightly warmed
1/4 cup crumbled feta cheese
1 tablespoon capers

Method:

1. Heat oil in large skillet. Add bell pepper and garlic; cook for 2 minutes. Add wine and shrimp; cook until shrimp are pink. Stir in olives.
2. Prepare pasta according to package directions. Toss with pesto in medium bowl. Serve topped with shrimp mixture. Sprinkle with cheese and capers.

Makes 4 servings.

Orange Shrimp and Mushroom Pasta

Ingredients:

1 (9-ounce) package BUITONI® Light Four Cheese Ravioli, prepared according to package directions
1 tablespoon olive oil
12 ounces medium raw shrimp, peeled and deveined
1 cup sliced fresh mushrooms
1 (10-ounce) package BUITONI Refrigerated Alfredo Sauce
3/4 teaspoon grated orange or tangerine peel

Method:

1. Heat oil in large, nonstick skillet. Add shrimp; cook, stirring occasionally, until pink. Remove from skillet. Add mushrooms; cook, stirring occasionally, until soft. Add sauce, orange peel and shrimp; cook, stirring frequently, until heated through.
2. Place pasta on serving platter; top with sauce. Season with ground black pepper.

Makes 4 servings.

Mexicali Macaroni and Crab Casserole

Ingredients:

1 (40-ounce) package STOUFFER’S® Macaroni and Cheese, defrosted according to package directions
3/4 cup ORTEGA Salsa - Thick & Chunky (Medium)
1 (7-ounce) can ORTEGA® Diced Green Chiles
8 ounces fresh or imitation crabmeat
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup crushed tortilla chips
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1 tablespoon finely chopped green onion, minced

Method:

1. Preheat oven to 350° F. Grease 2-quart baking dish.
2. Combine macaroni and cheese, salsa, chiles, crabmeat, chili powder and cumin in medium bowl. Transfer to prepared baking dish.
3. Bake for 25 minutes or until bubbly around edges; top with crushed tortilla chips and Monterey Jack cheese and cheddar cheese.
4. Bake for 5 to 10 minutes or until tortilla chips are golden brown and the cheese. Sprinkle with green onion.

Makes 4 servings.

Defrost Macaroni and Cheese in microwave on 50% power for 20 to 25 minutes.

Stuffed Lobster Tail Recipe

Ingredients:

12 lobster tails, medium sized
1 lb. fresh crabmeat at the fish market (comes in a container)
1/2 c. Italian bread crumbs
1/2 c. olive oil
1/2 tsp. salt and pepper
1/2 tsp. garlic powder
2 tbsp. paprika

Method:

Saute crabmeat with olive oil and bread crumbs. Set aside. Broil lobster tails for about 5 minutes. Once warmed, split each tail in half. Place stuffing in the middle of each lobster tail and broil or bake for about 15 minutes. Make sure the tail is cooked and flaky.

Shrimp Scampi Recipes

Preparation Time: Approx. 20 minutes
Yield: 2 servings

Ingredients:

1 lb peeled and de-veined shrimp
½ cup butter
2 tbs. chopped garlic
½ cup white wine
2 tsp. fresh lemon juice
¼ cup heavy cream
salt and black pepper to taste
2 tbs. fresh chopped parsley
1 lbs. cooked pasta

Method:

In a medium sauté pan over a low fire melt the ¼ cup of butter and sauté the garlic and the shrimp until the shrimp are firm to touch and lose their translucent appearance. Add the white wine, the lemon juice, and the chopped parsley and return to a simmer. Add the heavy cream and return to a simmer. Reduce heat, add the remaining butter and check the seasoning for salt and pepper. Simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley and a lemon wedge.

For a spicier version of this recipe try adding some hot banana pepper rings.

Shrimp with Lime Butter Sauce

Preparation Time: Approx. 2-3 hours to prepare and marinate, with and additional 15 to 20 minutes to grill and serve.
Yield: 2 servings

Ingredients:

1 lbs. peeled and de-veined shrimp
1/2 cup olive oil
1 tablespoon lime juice
fresh ground black pepper
pinch salt
pinch dry parsley flakes

Method:

Make a marinade by combining first the lime juice, salt, pepper, and parsley flakes. Next whisk in the olive oil and pour the marinade over the shrimp and marinate while refrigerated for 2 hours.

Remove the shrimp from the marinade and place on a hot grill. Save the excess marinade for basting the shrimp as it grills. Grill over a low to medium fire basting often to prevent over drying. Grill for about 12 minutes or until the shrimp is firm and to touch and loses its translucency. Serve at once with lemon wedges.

Cajun Style Grilled Shrimp With Blue Cheese Cole Slaw

Preparation Time: Approx. 30 minutes
Yield: 4 servings

For Grilled Shrimp:

3 ounces drawn butter
1 tablespoons chopped garlic
2 tablespoons chopped green pepper
2 tablespoons chopped onion
16 each jumbo shrimp, peeled and de-veined

For Cajun Seasoning:

1 cup salt
1 tablespoon black pepper
1 tablespoon granulated garlic
1 tablespoon parsley flakes (crushed)
1 tablespoon dehydrated onion (crushed)
1 tablespoon cayenne pepper
1 tablespoon chili powder
2 tablespoons paprika

Ingredients: Cole Slaw

1 small head green cabbage shredded
1/2 cup crumbled blue cheese
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 cup mayonnaise
salt and pepper to taste

Method:

To make the Cajun seasoning, combine all the spices .

In a mixing bowl combine the lemon juice and Dijon mustard. Next add the mayonnaise and blend well with a spoon. Crumble the blue cheese into the mayonnaise mixture and mix gently. Pour the blue cheese dressing over the shredded cabbage and toss lightly. Check the blue cheese slaw for salt and pepper and refrigerate till needed.

Heat the drawn butter in a heavy skillet. Add the garlic, green pepper, and onion and sauté lightly. Add the shrimp and sauté just until the shrimp are firm to the touch and lose their translucent appearance. Remove the shrimp from the fire and season liberally with the Cajun spice while tossing the shrimp in the pan.

To serve place a portion of blue cheese Cole slaw on the center of each plate. Arrange 4 shrimp around each mound of Cole slaw.

Lobster Sauté Scampi Recipes

Preparation Time: Approx. 20 minutes
Yield: 2 servings

Ingredients:

12 oz. cooked lobster meat
½ cup butter
2 tbs. chopped garlic
½ cup white wine
¼ cup clam juice
Pinch salt, pepper, garlic powder, and parsley
1 lbs. cooked pasta

Method:

In a medium sauté pan melt the ¼ cup of butter and sauté the garlic until it is golden brown Add the white wine, clam juice, and spices and bring reduce the sauce by half. Add the lobster meat, and return to a simmer. Reduce heat, add the remaining butter and simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley.

Homemade Lobster Ravioli

Preparation Time: Approx. 4 hours, allowing for setting and drying time
Yield: 2 dozen large ravioli

Ingredients: Noodle Dough

1 - 1/3 cup all-purpose flour
2 eggs
2 tablespoon water
1 teaspoon salt
2 teaspoon oil

For Lobster filling:

1/2 cup minced lobster meat
1/2 cup cooked minced spinach
2 egg
¼ cup bread crumbs
¼ cup grated cheese
2 tablespoon heavy cream
1 teaspoon dried sweet basil
1 clove minced garlic
pinch of salt & pepper

For Noodle Dough:

On a cutting board make a well with the flour. Loosely combine the egg, the salt, the water, and the oil and drop this mixture into the well. Work the mixture by hand, folding the flour over the egg until the dough can be formed into a ball. Knead the dough for about 10 minutes then let it stand for an hour.

Roll the dough until it is very thin and cut it into 2 equal sized sheets. On one sheet put a teaspoon of the ravioli filling, in little mounds 2 inches apart. Lightly brush around the mounds of filling with water. Place the second sheet over the first sheet and press gently around the ravioli mounds. Press the outside edges. Cut the dough into squares with a pie jagger leaving a mound of filling in the middle of each square. Place the ravioli on a lightly dusted sheet pan and dry for about 2 hours.

Drop the ravioli into salted boiling water and simmer for about 10 minutes. Remove and cool for later use or serve at once with tomato sauce and grated cheese.

For Ravioli Filling:

Lightly beat the eggs and add the cheese, garlic, heavy cream and spices. Fold in the lobster meat, the spinach, and lastly the bread crumbs.

Charcoal Grilled Lobster Tails with Lime Butter Sauce

Preparation Time: Approx. 2-3 hours to prepare and marinate, with and additional 15 to 20 minutes to grill and serve.
Yield: 2 servings

Ingredients:

3 each 1¼ lbs. lobster culls
½ cup olive oil
1 tablespoon lime juice
fresh ground black pepper
pinch salt
pinch dry parsley flakes

Method:

Kill the lobsters by inserting a sharp knife into the underside of the lobster where the body meets the tail. Remove the tail and cut it in half length wise. Remove the claws. The lobster body and claws can be cooked for use in another recipe or you may discard the body and include the claws in this recipe.

Make a marinade by combining first the lime juice, salt, pepper, and parsley flakes. Next whisk in the olive oil and pour the marinade over the lobster tails and the claws if you elect to use them. If you do use the claws, crack them to allow the marinade to penetrate as much as possible. Allow the lobster to marinate while refrigerated for 2 hours.

Remove the lobster tails from the marinade and place on a hot grill. Save the excess marinade for basting the lobster as it grills. Grill the tails beginning with the meat side down along with the claws, while turning and basting often. Grill over a low to medium fire to prevent over drying. Grill for about 12 minutes or until the tail meat is firm and the shells are well browned. Serve at once with lemon wedges.