Orange-Glazed Acorn Squash

Ingredients:

• 3 medium acorn squash (about 1 pound each)
• Cooking spray
• 3 tablespoons orange marmalade
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 teaspoons low-sodium soy sauce
• 1/2 teaspoon vegetable oil
• 1/4 teaspoon salt
• Dash of ground red pepper

Directions:

• Preheat oven to 375°.

• Cut squash crosswise into 3/4-inch-thick slices, discarding seeds and stringy pulp. Arrange the squash slices in a single layer on a large baking sheet coated with cooking spray. Bake squash slices at 375° for 15 minutes.

• Combine orange marmalade and remaining ingredients. Brush half of marmalade mixture over squash slices. Bake at 375° for 10 minutes. Brush with marmalade mixture; bake an additional 10 minutes. Spoon remaining marmalade mixture over squash.

Author: CookingLight.com

Nutritional Facts:

• Calories - 160
• Yields 4 servings.
  
• Serving size - 3 rings
  

Rating:

Comments:

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Spiced Pumpkin Waffles

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground ginger
• 1 pinch salt
• 2 eggs
• 1/4 cup firmly packed brown sugar
• 1 cup canned pumpkin puree
• 1 2/3 cups milk
• 4 tablespoons butter, melted and cooled

Directions:

• Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
• In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
• Gently fold in the flour mixture.
• Cook according to your waffle iron directions.
• I do these in my belgian waffle iron and it uses about 1 cup batter and takes 4-5 minutes to bake.
• They come out a nice deep, golden brown. These are great with a little bit of syrup, but would also be great with honey butter.

Author: Food.com

Nutritional Facts:

• Calories - 227.4
  

Rating:

Comments:

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Hybrid Moink Balls

Ingredients:

• 1/2Lbs 80/20 ground beef
• 1/2Lbs ground lamb
• 1/2Lbs ground pork
• 1/2 Cup finely grated parmesan
• 1 egg
• 2 tsp pork dry rub
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes
• 1/3 cup Panko bread crumbs
• 2 Cups cheddar cheese, finely grated
• 1 Pkg. thick cut bacon
• toothpicks

Directions:

• In a large mixing bowl combine pork, lamb, ground beef, parmesan, egg, spices and bread crumbs.  Mix ingredients well with hands.
• Roll into 1oz. balls
• Wrap in half strip of bacon and skewer on a toothpick
• Sprinkle with pork rub 

Author: Ben Wade

Nutritional Facts:

• It's pretty bad for you... :)

Rating: 5
Comments:

Beef and Guinness Stew

Ingredients:

• 2 tablespoons canola oil, divided
• 1 tablespoon butter, divided
• 1/4 cup all-purpose flour
• 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
• 1 teaspoon salt, divided
• 5 cups chopped onion (about 3 onions)
• 1 tablespoon tomato paste
• 4 cups fat-free, less-sodium beef broth
• 1 (11.2-ounce) bottle Guinness Draught
• 1 tablespoon raisins
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
• 1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
• 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
• 2 tablespoons finely chopped fresh flat-leaf parsley

Directions:

• Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to pan. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.

• Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.

Author: CookingLight.com

Nutritional Facts:

• Calories - 354
• Yields 8 servings
• Serving size about 1 C
  

Rating:

Comments:

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Chicken Milanese with Spring Greens

Ingredients:

• 3/4 teaspoon fresh lemon juice
• 3/4 teaspoon white wine vinegar
• 1/2 teaspoon minced shallots
• 1/4 teaspoon kosher salt, divided
• Dash of sugar
• 2 (6-ounce) skinless, boneless chicken breasts
• 1/3 cup dry breadcrumbs
• 2 tablespoons grated Parmigiano-Reggiano
• 2 tablespoons all-purpose flour
• 1 egg white, lightly beaten
• 1/4 teaspoon black pepper, divided
• 5 teaspoons olive oil, divided
• 2 cups packed spring mix salad greens
• 2 lemon wedges

Directions:

• Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.

• Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

• Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.

• Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

Author: CookingLight.com

Nutritional Facts:

• Calories - 402
• Yields 2 servings
  

Rating:

Comments:

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Parmesan-Browned Butter Orzo

Ingredients:

• 1 Tbsp butter
• 1/2 C orzo
• 1 Tbsp white wine
• 1 1/4 C chicken broth
• 1 Tbsp grated Parmesan cheese
• 1 Tbsp chives
  

Directions:

• Cook 1 tablespoon butter in a small saucepan over medium-low heat 4 minutes or until browned. Add ½ cup orzo; cook 1 minute. Add 2 tablespoons white wine; cook over medium-high heat 1 minute. Add 1¼ cups chicken broth. Bring to a boil; reduce heat, and simmer 13 minutes. Stir in 1 tablespoon grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 tablespoon chives.

Author:

Nutritional Facts:

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Rating:

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Spicy Black Beans

Ingredients:

• 1 tsp adobo sauce
• 1/4 C fat-free less-sodium chicken broth
• 1 (15-oz) can black beans, rinsed and drained
• 1 Tbsp cilantro, chopped
  

Directions:

• Combine 1 teaspoon adobo sauce; ¼ cup fat-free, less-sodium chicken broth; and 1 (15-ounce) can rinsed and drained black beans in a saucepan; bring to a boil. Mash bean mixture. Sprinkle with 1 tablespoon chopped fresh cilantro.

Author: CookingLight.com

Nutritional Facts:

• 
  

Rating:

Comments:

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Chicken Carne Asada Tacos with Picked Onions

Ingredients:

• 1/2 cup fresh orange juice (about 1 orange)
• 1/3 cup fresh lime juice (about 2 limes)
• 1 teaspoon sugar
• 1 teaspoon cumin seeds
• 1 medium red onion, thinly vertically sliced
• 1 1/2 pounds skinless, boneless chicken thighs, trimmed and cut into thin strips
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• Cooking spray
• 8 (6-inch) corn tortillas
• 1 cup diced peeled avocado (about 1 avocado)
• 1/2 cup (2 ounces) crumbled Cotija cheese
• Lime wedges (optional)

Directions:

• Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Place onion in a small saucepan; cover with water. Bring to a boil; drain and plunge onion in ice water. Drain onion; add to juice mixture. Chill until ready to serve.

• Heat a large cast-iron skillet over high heat. Sprinkle chicken with oregano, cumin, salt, and pepper; toss to coat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or until browned and done, stirring occasionally.

• Heat tortillas according to package directions. Divide chicken evenly among tortillas. Drain onion; divide evenly among tortillas. Top each tortilla with 2 tablespoons avocado and 1 tablespoon cheese; fold over. Serve with lime wedges, if desired.

• Serve with Spicy Black Beans: Remove 1 teaspoon adobo sauce from 1 (7-ounce) can chipotle chiles in adobo sauce; reserve remaining chiles and sauce for ­another use. Combine 1 teaspoon adobo sauce; ¼ cup fat-free, less-sodium chicken broth; and 1 (15-ounce) can rinsed and drained black beans in a saucepan; bring to a boil. Mash bean mixture. Sprinkle with 1 tablespoon chopped fresh cilantro.

Author: CookingLight.com

Nutritional Facts:

• Calories - 413
• Yields 4 servings
• Serving size - 2 tacos
  

Rating:

Comments:

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Grilled Miso-Marinated Filet Mignon

Ingredients:

• 3 tablespoons finely chopped green onions
• 2 tablespoons miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon less-sodium soy sauce
• 2 teaspoons Dijon mustard
• 1 teaspoon dark sesame oil
• 4 (4-ounce) beef tenderloin steaks, trimmed
• Cooking spray

Directions:

• Combine first 7 ingredients in a large zip-top plastic bag. Add steaks to bag; turn to coat. Let stand at room temperature for 20 minutes, turning occasionally.

• Preheat grill to medium-high heat.

• Remove steaks from bag; discard marinade. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.

• Serve with Sugar Snap Noodle Salad: Cook 4 ounces wide rice noodles according to package directions; add 1 cup sugar snap peas during last 3 minutes of cooking time. Drain and rinse with cold water; drain. Combine noodle mixture, 1 cup orange bell pepper strips, ¼ cup sliced green onions, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (ground fresh chile paste), ½ teaspoon bottled ground fresh ginger, and ¾ teaspoon salt.
• Simple Sub: In place of sambal oelek, use ¼ to ½ teaspoon crushed red pepper

Author: CookingLight.com

Nutritional Facts:

• Calories - 207
• Yields 4 servings
• Serving size - 1 steak
  

Rating:

Comments:

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Crab and Grilled Corn Salad

Ingredients:

• 6 ears shucked corn
• 1 cup finely chopped celery
• 1 cup chopped bottled roasted red bell pepper, rinsed and drained
• 1/2 cup chopped fresh cilantro
• 1/3 cup thinly sliced green onions
• 12 ounces lump crabmeat, shell pieces removed
• 1/4 cup fresh lime juice
• 3 tablespoons canola mayonnaise
• 1/2 teaspoon freshly ground black pepper
• 3/8 teaspoon salt
• 1/8 teaspoon ground red pepper
• 12 Boston lettuce leaves

Directions:

• Heat a large grill pan over medium-high heat. Place corn in pan; cook 8 minutes or until slightly charred, turning frequently. Cool slightly. Cut kernels from ears of corn; place in a large bowl. Add celery and next 4 ingredients (through crabmeat) to corn; toss gently to combine.

  Combine lime juice, mayonnaise, black pepper, salt, and ground red pepper in a small bowl, stirring well with a whisk. Pour dressing over crab mixture; toss gently to coat. Serve salad over lettuce leaves.

Author: CookingLight.com

Nutritional Facts:

• Calories - 249
• Yields 6 servings
• Serving size - 1 1/3 C salad and 2 lettuce leaves
  

Rating:

Comments:

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Chicken with Lemon-Leek Linguine

Ingredients:

• 6 ounces uncooked linguine
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 3 tablespoons butter, divided
• 3 garlic cloves, thinly sliced
• 1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
• 1/2 cup fat-free, lower-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley

Directions:

• Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

• Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.

• Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

• Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.

Author: CookingLight.com

Nutritional Facts:

• Calories - 474
• Yields 4 servings
• Serving size - 1 chicken breast half and 1 C pasta mixture
  

Rating:

Comments:

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Caramel Popcorn

Ingredients:

• Cooking spray
• 1 cup packed dark brown sugar
• 1/2 cup light-colored corn syrup
• 1/3 cup butter
• 1 tablespoon light molasses
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 cups popcorn (popped without salt or fat)

Directions:

• Preheat oven to 250°.

• Coat a large jelly roll pan with cooking spray.

• Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.

• Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.

• Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.

• Note: Store in an airtight container for up to 1 week.

Author: CookingLight.com

Nutritional Facts:

• Calories - 126
• Yields 18 servings
• Serving size - 2/3 C
  

Rating:

Comments:

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Quick Fall Minestrone

Ingredients:

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 6 cups vegetable broth
• 2 1/2 cups (3/4-inch) cubed peeled butternut squash
• 2 1/2 cups (3/4-inch) cubed peeled baking potato
• 1 cup (1-inch) cut green beans (about 1/4 pound)
• 1/2 cup diced carrot
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 cups chopped kale
• 1/2 cup uncooked orzo (rice-shaped pasta)
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

Directions:

• Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.

Author: CookingLight.com

Nutritional Facts:

• Calories - 212
• Makes 8 servings
• Serving size - 1 1/2 C soup and 1 Tbsp cheese
  

Rating:

Comments:

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Caramel Apple Pie

Ingredients:

• Topping:
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 1/4 cup packed light brown sugar
• 2 tablespoons chilled butter, cut into small pieces
• Crust:
• 5.6 ounces all-purpose flour (about 1 1/4 cups)
• 1/4 teaspoon salt
• 3 tablespoons chilled butter, cut into small pieces
• 2 tablespoons chilled vegetable shortening, cut into small pieces
• 3 tablespoons ice water
• Cooking spray
• Filling:
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 4 cups thinly sliced peeled Granny Smith apple (about 1 1/4 pounds)
• 3 cups thinly sliced peeled Fuji apple (about 1 pound)
• Caramel sauce:
• 1/2 cup fat-free caramel sundae syrup
• 1/8 teaspoon kosher salt

Directions:

• To prepare the topping, weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour in a dry measuring cup; level with a knife. Combine flour, brown sugar, and 2 tablespoons butter in a food processor; pulse 10 times or until crumbly. Transfer topping to a bowl; cover and chill.

• To prepare crust, weigh or lightly spoon 5.6 ounces (about 1 1/4 cups) flour in dry measuring cups; level with a knife. Combine flour and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add 3 tablespoons butter and shortening; pulse 4 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons water through food chute, processing just until combined (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap; cover and chill 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap dough, and place on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough into an 11-inch circle. Freeze dough 5 minutes or until plastic wrap can be easily removed.

• Preheat oven to 375°.

• Discard top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Discard plastic wrap. Press dough into bottom and sides of pan. Fold edges under; flute.

• To prepare filling, combine granulated sugar and cornstarch in a bowl; stir with a whisk. Add apples; toss to combine. Arrange apple mixture in crust, mounding slightly in the center. Bake at 375° for 25 minutes. Remove from oven; sprinkle evenly with topping. Bake at 375° for 25 additional minutes or until golden. Cool on a wire rack 20 minutes.

• To prepare sauce, combine caramel syrup and salt. Slice pie into 12 wedges, and serve with sauce.

Author: CookingLight.com

Nutritional Facts:

• Calories - 280
• Yields 12 servings
• Serving size - 1 pie wedge and 2 tsp sauce
  

Rating:

Comments:

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Spiced Pumpkin Biscuits

Ingredients:

• 9 ounces all-purpose flour (about 2 cups)
• 2 1/2 teaspoons baking powder
• 1 1/4 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 5 tablespoons chilled butter, cut into small pieces
• 1/3 cup fat-free buttermilk
• 3/4 cup canned pumpkin
• 3 tablespoons honey

Directions:

• Preheat oven to 400°.

• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

• Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.

• Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Author: CookingLight.com

Nutritional Facts:

• Calories - 122
  

Rating:

Comments:

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Cider-Roasted Chicken

Ingredients:

• 3 quarts water
• 1 quart apple cider
• 1/4 cup kosher salt
• 1 tablespoon black peppercorns
• 1 bay leaf
• 1 (6-pound) roasting chicken
• 2 cups apple cider
• 1 large onion, peeled and halved
• 4 flat-leaf parsley sprigs
• 4 garlic cloves, peeled

Directions:

• Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.

• Preheat oven to 400°.

• Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

• Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400° for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.

• Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken.

Author: CookingLight.com

Nutritional Facts:

• Calories - 224
• Yields 8 servings
• Serving size - 4 oz chicken and 1 Tbsp jus
  

Rating:

Comments:

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Crisp and Spicy Snack Mix

Ingredients:

• 2 cups crisscross of corn and rice cereal (such as Crispix)
• 1 cup tiny pretzel twists
• 1/2 cup reduced-fat wheat crackers (such as Wheat Thins)
• 1/2 cup reduced-fat cheddar crackers (such as Cheez-It)
• 1 1/2 tablespoons butter, melted
• 1 tablespoon ginger stir-fry sauce (such as Lawry's)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• Cooking spray

Directions:

• Preheat oven to 250º.

• Combine the first 4 ingredients in a bowl. Combine butter, stir-fry sauce, powder, cumin, and salt; drizzle over cereal mixture, tossing to coat. Spread mixture into a jelly roll pan coated with cooking spray. Bake at 250º for 30 minutes or until crisp, stirring twice.

Author: CookingLight.com

Nutritional Facts:

• Calories - 117
• Yields 4 cups. Serving size - 1/2 C
  

Rating:

Comments:

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Cranberry-Glazed Pork

Ingredients:

• 1 cup fresh cranberries
• 1 cup coarsely chopped peeled cooking apple
• 2/3 cup packed dark brown sugar
• 1/2 cup water
• 1/4 cup chopped onion
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon curry powder
• 1/8 teaspoon ground red pepper
• 2 (3/4-pound) pork tenderloins
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Directions:

• Preheat oven to 350°.

• Combine first 8 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover; simmer 2 minutes or until thick. Cool 10 minutes. Place in a blender or food processor, and process until smooth. Divide cranberry sauce in half.

• Trim fat from pork; sprinkle with salt and black pepper. Brush pork with half of cranberry sauce. Place pork on a broiler pan coated with cooking spray; bake at 350° for 30 minutes or until thermometer registers 160° (slightly pink). Serve pork with remaining cranberry sauce.

Author: CookingLight.com

Nutritional Facts:

• Calories - 243
• Makes 6 servings
  

Rating:

Comments:

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Chicken Breasts with Mushroom Cream Sauce

Ingredients:

• 2 - 5 oz. boneless, skinless chicken breasts, trimmed and tenders removed
• 1/4 tsp freshly ground pepper
• 1/4 tsp salt
• 1 Tbsp canola oil
• 1 medium shallot, minced
• 1 C thinly sliced shiitake mushroom caps
• 2 Tbsp dry vermouth, or dry white wine
• 1/4 C reduced-sodium chicken broth
• 2 Tbsp heavy cream
• 2 Tbsp minced fresh chive, or scallion greens

Directions:

• Season chicken with pepper and salt on both sides.
• Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165 degrees, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
• Add shallot to the pan and cook, stirring until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

Author: EatingWell.com

Nutritional Facts:

• Calories - 275
• Serves 2

Rating:

Comments:

Juicy Apple Crisp

Ingredients:

• 1/2 cup regular oats
• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1 1/2 tablespoons butter, melted
• 1 tablespoon thawed apple juice concentrate
• 1/2 teaspoon ground cinnamon
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 8 cups sliced peeled Granny Smith apple (about 2 pounds)
• 1/4 cup thawed apple juice concentrate, undiluted
• 2 tablespoons water
• 3/4 cup vanilla light ice cream

Directions:

• Preheat oven to 425°.

• Combine first 6 ingredients; set aside.

• Combine the granulated sugar, cornstarch, 1/2 teaspoon cinnamon, and salt. Place the apple slices in an 11 x 7-inch baking dish, and sprinkle with the cornstarch mixture. Pour 1/4 cup juice concentrate and water over the apple mixture. Top with the oat mixture.
  

• Bake at 425° for 25 minutes or until bubbly and golden brown. Let stand for 15 minutes. Serve with ice cream.

Author: Cookinglight.com

Nutritional Facts:

• Calories - 258
  

Rating:

Comments:

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Mel's Diner Chili

Ingredients:

• 2 lbs ground beef (I used 1 lb. pork sausage + 1 lb. ground beef)
• 1 onion, chopped
• 2 cans tomato paste (6 oz cans)
• 6 tomato paste cans of water
• 1 clove garlic, minced
• 1 can kidney beans, rinsed and drained
• 2 packs low-sodium chili seasoning mix
• 1 can Fire Roasted tomatoes, undrained (Judy’s addition)
• salt and pepper to taste

Directions:

• Brown the beef, onion and garlic. Drain and rinse under hot water.
  
• Add all the other ingredients. Simmer for a few hours or toss it in the crockpot and cook it on low for 5 or 6 hours.
  
• Serve with shredded cheese and oyster crackers.
  

Author:

Nutritional Facts:

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Rating:

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