Yogurt Parfait

This easy breakfast will help you lose those unwanted pounds on your stomach and jump-start your metabolism.

Ingredients: (Makes 2 - 175 cal. per serving - Diabetic Friendly)
    1/3 cup reduced-fat granola
    3/4 cup (6 ounces) low-fat vanilla yogurt
    1/2 cup fresh raspberries
    1/2 cup fresh blackberries or blueberries

Directions: (Ready in 5 Min.)
Place 1 tbsp of granola in a parfait glass, top with 1 tbsp of yogurt and layer berries. Repeat yogurt and berry layers. Top with the remaining yogurt, berries and granola.

Recipe from The Mediterranean Diet Cookbook http://www.mediterraneanbook.com/mediterranean-diet-ebook/

Chile Relleno Casserole

This is an easy, delicious dish that's great for a crowd!

10 eggs, beaten
4 oz evaporated milk

1 1/2 lb Monterey jack cheese, grated
4 small cans Ortega chiles
Butter

Pre-heat oven to 350*F Spray 9x13 glass pan with cooking spray. Stir together the beaten eggs and the milk. Add salt and pepper to taste. Place 1/2 the chiles in the bottom of the pan and dot with butter. Layer with 1/2 the cheese, the rest of the chiles and top with the rest of the cheese. Pour the egg mixture over the top and bake until done, 30 - 40 minutes.

Serve with your favorite salsa.
Variation: use diced Ortega jalepeños for one of the cans of chiles. Warning: makes it very spicy!

Sister in Law Salsa

This salsa is easy and delicious! Thanks to my sis-in-law Anne for the recipe!

 

1 28oz can diced tomatoes

 

1 small can El Pato Jalapeno Sauce (green can)

 

6 Serrano Chiles (I seed them – if you want the salsa really hot, leave in some of the seeds

 

1 Jalapeno Pepper

 

1 Yellow Chile

 

Garlic Cloves to taste (I use 1 or 2 – the original recipe calls for 4 or more)

 

Squeeze of fresh lime to taste

 

1 bunch chopped green onions

 

7-8 sprigs of cilantro (you can add more to your taste)

 

Salt to taste

Put everything in the food processor and blend to desired consistency. Yum!

 

image courtesy kidscooking.com

Meatballs in Sauce

This recipe is from ATK.

Serves 6

Microwave the meatballs on a large plate or in a casserole dish to contain the rendering fat. You will need two 4.5-ounce tubes or one 6-ounce can of tomato paste. This recipe makes enough sauce to coat 1 1/2 pounds of pasta. Use a garlic press to mince the 8 cloves quickly.

INGREDIENTS

• 2tablespoons olive oil
• 2onions, chopped fine
• 2/3cup tomato paste (see note)
• 8cloves minced garlic (see note)
• 1tablespoon dried oregano
• 1/2teaspoon red pepper flakes
•  Salt
• 1/2cup red wine
• 2(28-ounce) cans crushed tomatoes
• 1cup grated Parmesan cheese
• 1/2cup shredded mozzarella cheese
• 1/4pound Italian sausage, casings removed
• 2large eggs
• 1 1/4pounds 85 percent lean ground beef
• 3tablespoons heavy cream
• 2tablespoons finely chopped fresh basil

INSTRUCTIONS

• 1. COOK AROMATICS Heat oil in Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, 6 garlic cloves, oregano, pepper flakes, and ¼ teaspoon salt and cook until golden, about 8 minutes.
• 2. MAKE SAUCE Transfer half of onion mixture to large bowl; set aside. Add wine to pot with remaining onion mixture and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to slow cooker.
• 3. FORM MEATBALLS Add ½ cup Parmesan, mozzarella, sausage, eggs, ¾ teaspoon salt, and remaining garlic to bowl with reserved onion mixture. Mash with potato masher until smooth. Add beef and cream to bowl and knead with hands until well combined. Form mixture into twelve 2-inch meatballs.
• 4. COOK MEATBALLS Microwave meatballs on large plate until fat renders and meatballs are firm, 4 to 7 minutes. Nestle meatballs in slow cooker, discarding rendered fat. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta.
• MAKE AHEAD Raw meatballs and sauce can be refrigerated separately up to 24 hours in advance. When ready to cook, add sauce to slow cooker and microwave meatballs before adding them to the slow cooker. Continue with recipe as directed.

Stir Fry Pork with Brussels Sprouts

This turned out to be so yummy I had to write it down so I wouldn't forget what I did.

Sautée 1 pork tenderloin in sesame oil and soy sauce. Throw in a few red pepper flakes and grated fresh ginger. Remove from pan.

Cut Brussels sprouts in half and caramelize in sesame oil and soy sauce. Cover and steam for a few minutes. Add canola oil to the pan and stir fry 2 sliced onions and chopped celery and more grated ginger. Add more soy sauce and sesame oil. When almost done add back pork, roasted peanuts and some bean sprouts. drizzle a small amount of sesame oil at the end.

So good!

Crack Slaw

Crack Slaw - Yes it's that addicting!!
1 lb ground beef
1 lb shredded cabbage
2 Tbsp sesame oil
2 Tbsp soy sauce
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp splenda
1 tsp ground ginger
1 tsp sriracha hot chili sauce

Brown ground beef and then drain most of the fat off, add in everything else and cook until cabbage is tender. Add more sriracha sauce if desired for more spice!

You will not regret trying this!!!

I got this recipe from the Atkins community.

Filipino Chicken Adobo

Serves 4

I got this recipe from ATK

Light coconut milk can be substituted for regular coconut milk. Serve this dish over rice.

INGREDIENTS

• 8(5- to 7- ounce) bone-in chicken thighs, trimmed
• 1/3cup soy sauce
• 1(13 1/2-ounce) can coconut milk
• 3/4cup cider vinegar
• 8garlic cloves, peeled
• 4bay leaves
• 2teaspoons pepper
• 1scallion, sliced thin

INSTRUCTIONS

• 1. Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes and up to 1 hour.
• 2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 12-inch nonstick skillet; set aside soy sauce.
• 3. Place skillet over medium-high heat and cook until chicken skin is browned, 7 to 10 minutes. While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves, and pepper into soy sauce.
• 4. Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin side down, add coconut milk mixture, and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil.
• 5. Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes. Pour sauce over chicken, sprinkle with scallion, and serve.

Spaghetti Salad

1lb cooked spaghetti
2 med tomatoes, chopped
1 med bell pepper, diced
1 med red onion, sliced thin
1 cucumber sliced thin
1 pkg Good Seasons Italian dressing mix
1 part red wine vinegar (I do 1/2 cup of each)
1 part oil
1 jar Salad Supreme seasoning

After cooking the spaghetti, rinse with cool water. Put into a large serving bowl and pour some olive oil over it so it doesn't stick together. Allow to cool in fridge while you chop the veggies. Mix dressing ingredients together and pour over pasta. Add veggies and stir again. Allow to sit for at least an hour before eating. Pour a little more olive oil over and stir again just before eating if necessary.

I have made this a lot! Yes, the WHOLE jar of Salad Supreme goes in. It makes the best pasta salad! I like to use corkscrew pasta instead of spaghetti because it's easier to eat. I have a very ripe avocado at the moment so I'm going to add that and see how it tastes.

Years ago we used to cater in lunch. My favorite thing was the spaghetti salad. Try as I might, I couldn't duplicate the recipe. Couldn't until my friend Annie gave me this recipe. The secret? Salad Supreme!!

Artichoke Dip

1 14 oz can of artichoke bottoms, diced (or hearts, whatever you like. I like the bottoms because then there aren't those chewy bits in the dip.)
1 cup mayonnaise
1 cup fresh grated parmesan cheese
4 oz cream cheese, softened
1 garlic clove, minced

Mix all ingredients together and bake, uncovered at 350 in a 9x9 inch pan for about 25 minutes.

Don't know if cream cheese makes it any better but the garlic us a must!

Pork Chops with Rice - One dish meal

I got this recipe from my friend Stephanie W.




1 tablespoon vegetable oil
Four 8 oz center cut bone in pork loin chops, 1/2 inch thick
1/2 teaspoon freshly ground black pepper
3/4 cup uncooked long grain rice
One 10 3/4 oz can condensed cream of chicken soup
2 cups grated cheddar cheese
1/3 cup finely chopped vidalia onion or scallions (white and light green parts)

1. Preheat the oven to 375 degrees
2. Heat oil in oven proof skilled with a lid over medium-high heat. Season the pork chops with pepper. Cook, turning once, until brown on both sides, 6-8 minutes total
3. Meanwhile in a bowl, mix together 1/4 cup water, the rice, cream of chicken soup, and cheddar cheese
4. When the chops are browned, add the rice mixture to the skillet. Cover and transfer to the oven. Bake for 45 minutes or until the rice is done. Scatter the onion over the top and serve.

Photo courtesy Taste of Home

Couscous

This recipe comes from ATK

Serves 4 to 6

INGREDIENTS
2 tablespoons unsalted butter
2 cups couscous
1 cup water
1 cup low-sodium chicken broth
1 teaspoon table salt
 Ground black pepper

INSTRUCTIONS
Heat butter in medium saucepan over medium-high heat. When foaming subsides, add couscous and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove pan from heat. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Season with pepper to taste and serve.

Photo courtesy food subs.com

Jalepeño Poppers (aka everyone makes these!)

12 Jalepeño peppers cut in half, seeded and stemmed
8oz cream cheese room temp
1/2 cup shredded mixed cheese blend (Italian is nice)
1/3 cup chopped cooked bacon (I use Costco's Krkland bacon bits)

Mix all ingredients together and fill jalepeño halves. Top with more bacon bits and refrigerate for about half an hour.

Cook at 400 degrees for 15 mins. Turn on convection and cook for 5 more minutes until light brown.