Marinated Salmon

Marinated Salmon

From the Kitchen of Caroline Ervasti

1 ½ lbs. salmon

Lemon juice & pepper

2 garlic cloves, pressed

1/3 c. soy sauce

1/3 c. br. Sugar

1/3 c. water

¼ c. olive oil

1. Season salmon w/ lemon juice &  pepper

2. In bowl, mix marinade: soy sauce, br. Sugar, water, olive oil, garlic until sugar is dissolved. Place fish in ziplock bag with mixture.  Seal & coat fish. Refrigerate 2 hours.

3. Grill medium heat 6 to 8 minutes per side until fish is flakey w/fork OR  broil for 10 to 12 minutes in oven until fish is flakey w/fork.

Cranberry Salsa

Cranberry Salsa
From the Kitchen of Julie Howard

This is the basic recipe for Cranberry Salsa:): 
1 bag cranberries
1 bunch cilantro
1 bunch green onions
1 jalapeño (seeded for less spicy)
2 limes (juiced)
1/2-3/4c sugar
pinch of salt
Throw all of this in a food processor until it's coarse. Serve immediately or store in fridge. Enjoy!

Simple Crockpot Ribs

Simple Crockpot Ribs
From the kitchen of Emma

Ingredients: 
1 yellow onion
 Favorite bbq sauce (I use Trader Joe's Carolina Bold)
1 slab of pork baby back ribs

Directions: Slice onion and line the bottom of the crockpot with them. Cut your rib slab in half and place in crockpot so that they are overlapping as little as possible. Pour BBQ sauce on ribs (save enough for another coating about 2 hours before they are finished and some to put on the table for dinner). Place slow cooker on low for 8-10 hours. About 2 hours before you plan to eat, pour some more BBQ sauce on ribs. When you're ready to take the ribs out of the crockpot, use tongs and a spatula because these ribs are fall apart melt in your mouth deliciousness.

Enjoy!

Chicken, Cheese, Rice and Broccoli Casserole

Chicken, Cheese, Rice, and Broccoli Casserole
From the kitchen of Amy Meek (adapted from Jenna Grubb)



2cups cooked/ shredded chicken
2 cans of cream of chicken soup (my preference is just cream of chicken, I think the original recipe calls for one chicken and one celery- I use the Pacific brand cr of chicken- it tastes 10 bajillion times better than Campbell's and you recognize all the ingredients)
2 cups cooked rice (I usually cook a cup and just dump in however much that makes)
1 cup chicken broth
Broccoli, chopped small (cooked) - about a cup/ cup and a half
Cheese (to your taste)

Then top with cheese and crumbled crackers, stick in oven for around 35 minutes on 400 or until hot and bubbly

Chicken Sausage Soup

Chicken Sausage Soup
From the kitchen of Katie Springley

64 oz chicken broth
8 chicken sausages
1 large onion
1 bunch broccoli rabe
2 cans cannellini 

Sautée small pieces of sausage then remove from pan and rest on ppr towel. Add chopped onion and chopped br to pan for 3 mins. Pour in broth, bring to boil. Add beans and sausage and simmer for a few mins. Takes no time at all and fills the belly.

Beer Bread

Beer Bread
From the kitchen of Heather Thomas

3 cups flour 
3 TBS sugar 
2 TBS baking powder 
1 can beer


Melt a little butter in the bottom of the loaf pan and pour a little melted butter over the top. 
Bake at 350 for 45 min. 
We put honey on it after it's sliced:)

Asian Flank Steak Skewers

 Asian Flank Steak Skewers

From the kitchen of Erika Simmons

Recipe from Skinnytaste.com 

Makes: 6

Ingredients:

• 1 1/2 lbs flank steak, sliced thin
• 1 1/2 cups reduced sodium soy sauce (Use Tamari for Gluten Free)
• 2 cloves minced garlic
• 1 tsp fresh ginger
• 1 tsp sesame oil
• 1 lime, juice of

Directions:

Soak wooden skewers in water about 30 minutes to prevent burning. Marinate the steak in all the ingredients for about 1 hour or more. 

Discard marinade and thread the sliced steak onto the skewers.

Heat your grill or grill pan to high heat; when hot grill a few minutes on each side until browned and cooked though.

Makes about 24 skewers.

Nutritional Info:

Serving Size: 4 skewers (1/6th) Old Points: 4 Points+: 4 pts
Calories: 150 Fat: 7.1 g Carb: 2.0 g Fiber: 0.1 g Protein: 17.9 g Sugar: 0.0 g
Sodium: about 400 mg (since most of the marinade is discard, it may be less)

Source: http://www.skinnytaste.com/2008/07/asian-flank-steak-skewers-4-ww-pts.html

Pulled Pork

Pulled Pork

From the kitchen of Beth Vincent

1can of beer

(Alternative: 1/4 cup apple cider vinegar, 1 cup beef broth)

Pork tenderloin

Sweet Baby Rays BBQ Sauce

Serves 7-9

Place liquid of choice and pork loin in crock pot by 10am and ready to serve by dinner :) About an hour prior to serving shred meat and add BBQ sauce. Serves great on it's own or as sandwiches.

Chicken Tacos

Chicken Tacos:

From the kitchen of Beth Vincent

Items may be put in frozen or fresh :)

4 chicken breast

Corn

Peppers

Onion

Black Beans

Can of salsa

Place all items in the crock pot

Cook for 4-6 hours

About 30 minutes before serving shred the chicken w/ two forks (the chicken will be so tender!) Stir to let all the flavors mix. This taste so good on soft and hard shells. Add favorite topping!

Serves 5-7

Eye of the Round Roast

Eye of the Round Roast - simple easy recipe

From the kitchen of Mary Hyatt

Put roast in crock pot, add 2 cans of white potatoes or any potatoes that you have.

Add carrots if you want also, shake one packet of Onion Soup Mix on top of roast

and potatoes, add around 1/2 cup of water to the bottom for some moisture.

Turn on either low for 7-8 hours or high for 3-4 hours.  Comes out perfect every time!

Makes it's own juice to pour over meat and potatoes when serving.

Enjoy!

Oatmeal Walnut Banana Pancakes

Oatmeal Walnut Banana Pancakes

From the Kitchen of Amy Day

OK, so I pinned a banana pancake recipe on Pinterest the other day.  It was just 1 ripe banana, 2 eggs, mix them together and cook like a pancake.  They were fantastic!

Since the kids loved them so much I decided to monkey with them a little bit over the past few days, and this morning I had one for my own breakfast, and it was delicious.  Here's what I did (this made 6 large pancakes):

2 very ripe bananas, mashed

4 eggs

tsp vanilla extract

tsp cinnamon

dash of nutmeg

1/4 cup of chopped walnuts

3/4 cup rolled/old-fashioned oats (uncooked - I am sure you can use instant, but probably not steel cut unless you've cooked them first)

tbsp of bisquik (can leave out, but I like the texture better)

Mix it all together and cook as you would a pancake (I used butter for the kids, nonstick spray for myself).  Depending on what portion you eat you can figure out your nutrition info, but for one very filling pancake this morning, mine came out to just 210 calories, with 11 grams of protein, 5 grams of fiber, and 350mg of potassium!  They don't need anything on them.  And it was both filling and delicious - and for my pancake fanatic children, who I will of course not give flour-based pancakes to on a daily basis, this makes all of us very happy :)  I'm going to continue experimenting with other nutritious additions I can sneak in there!

Chicken Tikka Masala

Chicken Tikka Masala
From the Kitchen of Amy Day

Ingredients:

Chicken (2-3 breasts or bone-in chicken breasts)
Plain Yogurt
3-5 TBSP Butter
1 small onion, diced
1 TBSP fresh ginger
1 TBSP Garam Masala Blend
1/2-1 tsp each of gound ginger, freshly grated nutmeg, cinnamon, cardamom, cumin and curry powder
Salt and Pepper to taste
1 TBSP fresh garlic, minced
1-2 boxes of creamy tomato soup
half and half

1.  Cook some chicken (I like to roast bone-in, skin on breasts, but I'm sure you can handle this part on your own.  I think it's best for this recipe if you marinate your chicken in plain yogurt before cooking, but basically a few chicken breasts cooked any way will work).

2.  In a large pot, melt a few tbsps of butter and sautee a diced onion in it.  Add about 1 tbsp of minced fresh ginger.  Cook over low heat for a while.  (It's important to use fresh ginger.  While there are other spices that go into it, they're not "spicy" at all, and the fresh ginger is really the one thing that adds any heat).

3.  Add your spices.  I start with about a tbsp of garam masala blend, and then I add about 1/2 tsp each from the list of ingredients in garam masala (increase quantities of these things if you don't have garam masala): ground ginger, freshly grated nutmeg, cinnamon, cardamom (go a little heavier), cumin (go a little lighter), and curry powder.  Cook the spices with the onion and ginger for a little while (you might need to add more butter).  Add a decent amount of salt and pepper. 

4.  Throw in a tbsp of minced fresh garlic.  Cook for a little while.

5.  Add any creamy tomato soup.  I get boxes of it from Henry's.  I use about 2 boxes for this, depending on how much I'm making (I like to keep a large quantity in the fridge for the week); 1 box is fine for a small quantity.  Sometimes I do 1 box of creamy tomato soup and one can of diced tomatoes.

6.  Rip or chop up your chicken and add it.  Cook it all for a while.  Taste the broth, and if it's underseasoned, add cardamom, cinnamon, nutmeg or curry powder.

7.  Add a splash of half-and-half to make it as creamy as you want it.  More is tastier, but more calories :)

The traditional way to serve it is with jasmine rice and naan bread.  Since that's not the healthiest, I've been eating it over lentils lately, and that's super yummy.  I've also been adding a lot of various light-colored beans and cauliflower to bulk it up and add nutritional value.

Peanut Brittle

Peanut Brittle
From the Kitchen of Kristin Sumption (The Domestic Doozie)

Ingredients

• 
  
• 1 cup dry roasted peanuts
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1 pinch salt
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda (make sure it's fresh)

Directions

1. Tape Parchment paper down on your countertop. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
2. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto parchment paper. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container. *You may need to alter the cooking times based on the wattage of your microwave.

Healthy Turkey Chili

Healthy Turkey Chili,
From the kitchen of April Warner

Chop up one small onion and a medium sized pepper.  If you want to add more vegetables you can-it really doesn't add a lot of calories. Spray a small amount of pam (just enough to cover the bottom of the pan lightly) into a pot that you will later use for the chili) and stir fry the vegetables. Side note- I always use pam as opposed to oil or butter.  You only need a small amount! a lot less calories!

In the mean time, get the lean ground turkey (I use about a pound usually-depends on what the package has in it or how much I have prebagged/frozen before hand.  I think yours was a little over a pound if I remember right) and brown the meat and drain the grease.  I don't add anything (oil, etc) to the pan when I brown this.  If you want to make it spicy, you can add chili powder and crushed red peppers.  

After the meat is browned, put it into the pot with the vegetables.

Add 1 cup of kidney beans and 1cup of black beans.  I actually experiment with different types of beans sometimes but those are the types I used when I made yours.  I usually get low sodium when available.

Add 46oz (about a large can) of tomato juice.  I use low sodium, 100% juice. Heat the whole mixture until it boils.  If you want, you can add a couple teaspoons of brown sugar.  It just helps with the taste and will only add about 30 cals to the entire recipe.  Depending on how liquidy or thick you want it depends on how much juice you use.

The calories will vary slightly depending on brands you use, but it shouldn't vary too much.  The only time it should significantly vary is if you use different types of meat (lean vs not lean), etc.  Also, the weight of the meat will cause it to vary a bit if it is a pound vs 17oz or something.  Other than that, it should be about the same as I told you last time (116 calories I think it was).  I calculated it again and it was within a few calories per serving (with different brands).

Cowboy Caviar

Cowboy Caviar
From the kitchen of Brittney Beard

1 can of back beans (drained and rinsed)
1 can of kidney beans (drained and rinsed)
1 can of navy beans (drained and rinsed)
1 can of shoepeg corn (drained and rinsed)
chopped jalepenos (about 4-5 depending on how much kick you want it to have)
1 whole red onion (chopped)
3 Roma Tomatoes (seeded and diced)
A LOT of fresh cilantro
1/2 a bottle of Italian Dressing

Mix all together and enjoy with triscuits or tortilla chips!


So tasty....I personally sampled some of this tonight and it was amazing! I can't wait to make it myself! It's perfect for parties!

Chicken With Rice Soup

Chicken with Rice Soup
From the Kitchen of Emma Caro

2 Boneless Skinless Chicken Breasts
Garlic Powder, Salt, Pepper, Onion Powder (this is to season the chicken with when you cook it)
Better Than Boullion
32 oz of Water
Near East Rice Pilaf
Carrots (chopped)

1.Bake the Chicken breasts in the oven (I usually bake chicken in the oven at 375 for about 35 minutes)...once done shred or dice
2. Dissolve Better than Boullion (BTB) in the 32oz of water in a big pot on the stove (I followed the measurements for BTB for how much to add to that amount of water, but it's really to taste)
3. Add the rice and contents of the seasoning pouch from the Near East Rice Pilaf
4. If you want to add Carrots, now is the time to add them.
5. Bring to a boil
6. When rice is just about cooked through, throw in the chicken and let it all cook together until the rice is done. (You can add more broth depending on how thick or thin you like your soup)
7. Give a final taste test and adjust salt and pepper if needed
8. Serve with warm bread :)

Pumpkin Pecan Bites

Pumpkin Pecan Bites
From the Kitchen of Julie Palka

(Yield: about 6 dozen)

Ingredients:
1 Package (18- 1/4 ounces) Spice Cake mix
1 Can (15 ounces) Solid-pack pumpkin
3 Eggs
½ Cup canola oil
1 Tablespoon ground cinnamon
1 teaspoon ground cloves
36 Pecans cut into halves (you can usually break them in your hands too!)

Cream cheese frosting:
½ cup butter, softened
4 ounces of cream cheese, softened
*(I soften both by leaving them on the counter for a bit, it is a much better consistency than microwaving them!)*
1 teaspoon vanilla extract
3- ¾ cups confectioners’ sugar
2 to 3 Tablespoons milk
(sprinkle ground cinnamon on top of frosted cupcakes!)

Step 1: In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. ( I just stir it by hand with a wooden spoon)

Step 2: Fill paper-lined miniature muffin cups two-thirds full. Press a pecan piece into each one. Bake at 350 Degrees for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely (I just pull them out right away because I’m impatient!)

Step 3: In a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually add confectioners’ sugar and mix well. Add enough milk to achieve spreading consistency. Frost cupcakes. Sprinkle with cinnamon.

*Note- This recipe can be prepared in 2 dozen regular size muffin cups. Bake for 22-26 minutes. (I use a whole pecan for the big ones so they have more crunch!) ENJOY!!

Crusty Pizza Dough (Make with Kitchen Aid Mixer)

Crusty Pizza Dough
From the Kitchen of Angela Ryberg

1 package dry yeast.
1 cup warm water
1/2 tsp salt
2 tsp olive oil ( your preference)
2 1/2 - 3 1/2 cups all - purpose flour
1 tablespoon cornmeal ( optional)

Dissolve yeast in warm water in warm mixing bowl. Add salt , olive oil, and 2 1/2 cups flour. Mix about 1 minute

Continue mixing , add remaining flour, 1/2 cup at a time, and mix about 1 1/2 min., or until dough starts to clean sides of bowl. Knead about 2 minutes longer.

Cover and let dough rise in a warm place. About 1 hour. Then punch down.

Brush 14" pizza pan with oil and sprinkle cornmeal. Press dough across bottom pan forming a collar around edge to hold toppings. Add toppings as desired. Bake at 450 for 15-20 min.
Yield : 4 servings (1/4 pizza per serving.)

Per serving: about 373 cal, 11 g protein, 74 g carbs, 0 fat, 0 mg chol. , 271 mg sodium.

Variation.

Pizza for a crowd.

Double the recipe.

"Pizza Joes"

"Pizza Joes"....
From The Kitchen of Diana Gartner

1 lb. lean ground beef
1/4 cup chopped green pepper
a sprinkling of onion powder to taste (or chopped up fresh onion if you like onion...we just don't really eat it in our house but i like to season with it a little)
14oz jar pizza sauce (or make your own...I do it both ways)
3oz sliced pepperoni, chopped
1/2 tsp dried basil
1/4 tsp dried oregano
6 hamburger buns
mozzarella cheese

1. In a large nonstick skillet, cook the beef, onion/onion powder and pepper over medium heat until meat is no longer pink. Drain if necessary. Stir in the pizza sauce, pepperoni, and herbs. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or so.
2. Spoon beef mixture onto each bun; sprinkle with cheese; replace bun top.

And I always serve it with a side of homemade fries to complete the effect!

Loaded Baked Potato Soup

Loaded Baked Potato Soup
From the Kitchen of Tiffani Hampton

6 large baking potatoes, peeled, cut in 1/2-inch cubes
1 large onion, chopped and sautéed
1 quart chicken broth (I used water and chicken bouillon cubes since I
didn't have stock on hand)
3 cloves garlic, minced (or pressed)
1/4 cup butter
2 1/2 teaspoons salt (I used slightly less)
1 teaspoon pepper (I used more)
1 cup cream or half-and-half cream
1 cup shredded sharp Cheddar cheese (I used more to help thicken)
3 tablespoons chopped fresh chives
1 cup sour cream (I only used about 1/2 cup)
8 slices bacon, fried & crumbled (I used more)
cheese, for sprinkling
I added Cayenne pepper to taste
I also added Cornstarch for thickening

PREPARATION:
Fry the bacon in a pan. Set bacon aside and save a small amount of the
bacon drippings to sauté the onions in.

Combine first seven ingredients in a large crockpot; cover and cook on
HIGH for 4 hours or LOW for 8 hours (potato should be tender).

Mash mixture until potatoes are coarsely chopped and soupy is slightly
thickened. Stir in cream, cheese, sour cream, and chives. (i also
added some of the crumbled bacon). Add cornstarch to thicken if you
want (place some cornstarch in a bowl and then add some of the soup to
the bowl, mix, add more soup, mix...once cornstarch is nicely
dissolved, add to the crock pot and stir).

sprinkle with bacon and more cheese when served.