Pesto Alla Trapanese (pesto With Tomato And Almonds)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 4 plum tomatoes, peeled, seeded and chopped
• 1/2 cup blanched almond, roughly chopped
• 1/2 cup fresh basil leaf
• 2 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• salt & freshly ground black pepper

Recipe

• 1 score tomatoes by cutting a small 'x' on the bottom of each. drop in boiling water 1-2 minutes until the skins loosen. drain and rinse under cold water. use a paring knife to remove skins. slice tomatoes in half and scoop out seeds with spoon. chop.
• 2 place tomatoes, almonds, basil and garlic in a blender, food processer, or mortar. drizzle in the olive oil and blend, process or grind with pestle until pureed to the desired consistency (almonds should still be a bit crunchy).
• 3 add salt and pepper and serve over cooked pasta.

Licorice Wands

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 6 ounces vanilla candy coating, chopped (almond bark)
• 24 licorice twists (any flavor)
• betty crocker decor selects candy sprinkles or nonpareils or colored sugar sprinkle

Recipe

• 1 place candy coating in 2-cup microwavable measuring cup. microwave uncovered on high 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
• 2 dip half of each licorice twist into melted candy coating. sprinkle with candy sprinkles. place on waxed paper about 1 hour or until coating is firm.

Licorice Ice-cream & Meringue

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 12 egg yolks
• 200 g caster sugar
• 500 ml milk
• 2 cups pouring cream
• 175 g soft licorice, chopped
• 4 egg whites
• 220 g caster sugar
• 1 teaspoon cream of tartar
• 1/2 teaspoon cornflour
• 1 teaspoon vinegar

Recipe

• 1 for licorice ice-cream,
• 2 using an electric mixer, whisk egg yolks and sugar until thick and pale.
• 3 combine milk and cream in a saucepan and bring to just below the boil, then, whisking continuously, pour cream mixture into yolk mixture and combine well.
• 4 return mixture to same pan, then stir over low heat until mixture thickens enough to coat the back of a wooden spoon;
• 5 do not boil.
• 6 remove from heat, pour into a large bowl and cool slightly.
• 7 meanwhile, place licorice in a saucepan with 100ml water and stir over low heat for 10-12 minutes or until mixture forms a paste (it doesn't matter if there are still a few lumps in the paste).
• 8 add paste to warm custard, then, using a blender, blend until smooth and well combined.
• 9 strain mixture into a bowl, cool, then cover and refrigerate until chilled.
• 10 freeze mixture in an ice-cream maker according to manufacturer's instructions.
• 11 for meringue:.
• 12 using an electric mixer, whisk egg whites until soft peaks form,
• 13 then gradually add sugar, beating well after each addition.
• 14 add cream of tartar, cornflour and vinegar and whisk for another 30 seconds or until just combined.
• 15 using a spatula, spread mixture over 2 baking paper-lined oven trays to 4mm-thick and cook at 120c for 2½-3 hours or until meringue is firm but not brown.
• 16 remove from oven, then, being careful as meringue is very delicate,
• 17 cut meringue into twelve 5x15cm rectangles and cool completely;
• 18 don't worry if some shards break as the quantity of meringue will allow for this.
• 19 sandwich scoops of ice-cream between shards of meringue and serve immediately.

Minced Beef And Noodle Casserole

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb minced beef
• 1 cup tomato sauce (or combination of sauces to taste)
• 2 teaspoons mixed herbs
• 3 cups grated cheddar cheese
• 2 beef bouillon cubes (equivalent to two teaspoons beef stock powder)
• 2 tablespoons cornflour (mixed in sufficient water to make a paste)
• 2 cups water
• salt
• fresh ground black pepper
• 1 dash olive oil or 1 dash preferred oil
• salt and pepper
• 300 g egg noodles, fetteccine or linguine (i prefer egg noodles)

Recipe

• 1 boil egg noodles (fetteccine or linguine) in water until al dente.
• 2 rinse, drain and leave.
• 3 brown minced beef in oil, stirring regularly.
• 4 add crushed stock cubes (or powder).
• 5 add water.
• 6 stir in tomato sauce.
• 7 add mixed herbs.
• 8 stir in salt and pepper to taste.
• 9 stir in corn flour paste until mixture combines and thickens.
• 10 simmer for 5 minutes.
• 11 stir, then take from heat.
• 12 in a large oblong or square casserole dish, spread half the noodles.
• 13 spoon, spread and cover the noodles with half the meat mixture.
• 14 spread half the grated cheese over the meat mixture.
• 15 repeat a noodle, meat and cheese layer.
• 16 bake in medium oven (180c degrees or 350f degrees) 'till browned.
• 17 take from oven, cut into meal portions and serve with fresh salad and crusty bread.
• 18 can be made before hand and heated when the hordes arrive for their favourite meal.

Nat's Chicken And Broccoli Cannelloni

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/3 cup butter
• 1/3 cup flour
• 3 cups milk
• 1 (28 ounce) can plum tomatoes (chopped)
• salt and pepper
• 3 tablespoons butter
• 1 large onion (chopped)
• 8 ounces fresh mushrooms (sliced)
• 1 1/2 cups cooked chicken
• 1 1/2 cups cooked broccoli
• 1 cup grated parmesan cheese
• 12 cannelloni tubes
• salt and pepper

Recipe

• 1 tomato cream sauce:.
• 2 melt butter in saucepan.
• 3 whisk in flour.
• 4 cook 2-3 minutes, stirring, but not browning.
• 5 whisk in milk, bring to a boil, reduce heat.
• 6 simmer gently for 5 minutes.
• 7 whisk in tomatoes, salt and pepper.
• 8 simmer gently for 5 minutes.
• 9 filling:.
• 10 melt butter in a skillet.
• 11 cook onions until tender, add mushrooms and cook until moisture evaporates.
• 12 add chicken and broccoli.
• 13 add 1/2 of cheese, salt and pepper.
• 14 stir in 1 cup of tomato cream sauce.
• 15 fill cannelloni with chicken mixture.
• 16 arrange in bottom of 9 x 13 buttered baking dish.
• 17 pour remaining tomato cream sauce, on top of cannelloni.
• 18 top with remaining cheese.
• 19 bake uncovered in a preheated 350°f oven, for 30 to 40 minutes, until bubbling.

Low-fat Crock Pot Herbed Turkey And Wild Rice Casserole

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 6 slices bacon, cut into 1/2 inch pieces
• 1 lb turkey breast tenderloin, cut into 3/4 inch pieces
• 1/2 chopped onion
• 1/2 cup sliced carrot
• 1/2 cup sliced celery
• 2 (14 1/2 ounce) cans chicken broth
• 10 3/4 ounces condensed cream of chicken soup
• 1/4 teaspoon dried marjoram
• 1/8 teaspoon pepper
• 1 1/4 cups uncooked wild rice, rinsed and drained

Recipe

• 1 cook bacon in 10 inch skillet over medium heat.
• 2 once bacon is browned, add onion, carrot and celery.
• 3 cook an additional minutes; drain off excess fat.
• 4 in a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk.
• 5 once blended, add additional can of chicken broth and spices.
• 6 pour sauce into crock pot.
• 7 add rice and turkey; blend well.
• 8 cook on high for 30 minutes and then reduce heat to low.
• 9 cook for 6 to 7 hours or until rice is tender and liquid is absorbed.

Pesto Chicken Spaghetti

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 skinless chicken breasts, chopped into chunks
• 1 onion, chopped
• 4 garlic cloves, to taste, minced
• 1 carrot, peeled, sliced into rings
• 1 cup broccoli, broken into small florets
• 100 g pesto sauce, half a jar of bought, about 3tbs (to taste)
• 200 ml evaporated low-fat milk
• spaghetti, cooked to serve

Recipe

• 1 saute onion and garlic for 2 minutes.
• 2 brown chicken meat with onion and garlic so it gets some color but is not cooked through.
• 3 add broccoli, carrot, pesto, cook for a few minutes, stirring so pesto is mixed through.
• 4 the carrot will be crisp but that's how we like it. for a softer carrot add it in earlier, or even microwave it prior to starting the recipe.
• 5 add evaporated milk to chicken, pesto and vegies. stir thoroughly and taste for seasoning. add more pesto if you would like and a good grinding of black pepper.
• 6 simmer sauce ubtil milk is hot & everything is combined.
• 7 add spaghetti to pan and toss to coat.
• 8 serve hot with parmesan cheese if desired and good crusty bread.

Licorice Slice

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 125 g butter
• 200 g sweetened condensed milk, may come in a tube
• 250 g digestive biscuits, crushed
• 1/2 cup hazelnut meal
• 400 g licorice, allsorts
• 150 g chocolate
• 30 g copha

Recipe

• 1 grease and line a 19 x 9 loaf pan with baking paper leaving an overhang on the long sides.
• 2 place butter and milk in saucepan over low heat.
• 3 stir till butter melts and mixture is smooth, cool.
• 4 add biscuits, hazelnut meal and licorice to butter mixture, combine well.
• 5 press into prepared tin, smooth surface.
• 6 chill 30 minutes or till set.
• 7 melt choc and copha together gently in microwave.
• 8 pour over slice, chill further 2 hours.

Minced Meatballs

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 2 eggs (beaten)
• 1/2 cup breadcrumbs
• 1 (2 1/2 ounce) can deviled ham
• 1/2 teaspoon salt
• pepper
• 1 lb ground round
• 1 (22 ounce) can dry mincemeat
• 1/2 cup apple juice
• 1 tablespoon vinegar

Recipe

• 1 mix and form meatball ingredients into 6 dozen tiny meatballs,.
• 2 bake on cookie sheet at 375 degrees f 10-12 inutes.
• 3 meanwhile, mix mincemeat, apple juice and vinegar in pan or crockpot and heat.
• 4 add meatballs.
• 5 you can also have these as a main entree and serve over rice.
• 6 very tasty!

Licorice Cookie Strips

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 1 egg
• 2 1/2 cups flour
• 2 teaspoons anise seed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Recipe

• 1 in a mixing bowl, cream butter and sugars.
• 2 beat in egg.
• 3 combine dry ingredients; add to creamed mixture and mix well.
• 4 divide dough into 10 portions; shape each into a 12 inch log.
• 5 place 3 inches apart on ungreased baking sheets.
• 6 flatten with a fork to 1/4 inch thickness.
• 7 bake at 350 degrees for 8-10 minutes or until golden brown.
• 8 cool for 5 minutes; cut diagonally into 1 inch slices.
• 9 remove to wire racks to cool completely.

Nasi Biryani - Celebration Rice (brunei)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons oil
• 3 tablespoons thinly sliced shallots
• 1/4 cup minced shallot
• 1 teaspoon minced gingerroot
• 1 minced garlic clove
• 1 1/2 teaspoons salt
• 1/2 teaspoon turmeric
• 2 1/4 cups water
• 1 1/4 cups long grain rice
• 1/4 cup plain yogurt
• 1/2 small tomato, sliced
• 1 tablespoon cilantro, chopped
• 1 tablespoon almonds, chopped
• 1 tablespoon cashews, chopped
• 1/2 small fresh red chili pepper

Recipe

• 1 heat 3 tbsp oil in a large pot and fry the sliced shallots until golden, then remove with a slotted spoon and drain on paper towels, leaving the oil in the pot.
• 2 add the minced shallots, ginger and garlic. saute for two minutes or until fragrant.
• 3 add the water and bring to a boil, then add the rice and yogurt. stir until well blended.
• 4 now add the tomato, cilantro, nuts and chile. return to a boil, then cover and simmer over a very low flame for 40 minutes or until all the water is absorbed and the rice is tender.
• 5 garnish with the fried shallots.

Pesto Beans And Tofu

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 cup pre- cooked brown rice
• 1 (16 ounce) can kidney beans
• 1 (16 ounce) can beans
• vegetable broth
• 1 green pepper, in spears
• 1/2 cup of chopped fresh basil
• 1 dash vinegar (optional)
• 1 lb tofu
• light soy sauce
• 2 garlic cloves, chopped
• 1 onion, chopped

Recipe

• 1 saute onion and green pepper in a little olive oil till done. cube the tofu, then throw it in, use as much soy sauce as you wish, add garlic, and cook it at a medium heat, stirring the whole time. add vegetable broth for liquid, if needed during sautéing. i kept adding and adding so i would have enough for a liquid so it wouldn’t be so dry over brown rice.
• 2 once this is cooked, add remaining ingredients. serve over brown rice.

Licorice Ice Cream

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• 2 cups premium vanilla ice cream
• 1 tablespoon sambuca (or pernod)
• 1/4 cup black licorice, finely chopped

Recipe

• 1 let the ice cream sit for 30 minutes at room temperature in order to soften.
• 2 combine the softened ice cream with the sambucaa (or pernod) and the chopped licorice candy. mix well.
• 3 refreeze for at least 4 hours.

Pesto Chicken Mostaccioli

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 1 (16 ounce) package mostaccioli pasta
• 1 (16 ounce) package breaded chicken tenders, frozen
• 4 cups cheddar cheese, shredded
• 1 (16 ounce) container sour cream
• 1 (15 ounce) carton ricotta cheese
• 3/4 cup pesto sauce, prepared
• 2/3 cup heavy whipping cream
• 1/2 cup parmesan cheese, grated
• 1/2 cup dry breadcrumbs
• 1/4 cup butter, melted

Recipe

• 1 cook mostaccioli and chicken according to package directions. meanwhile, in a large bowl, combine the cheddar cheese, sour cream, ricotta, pesto, cream and parmesan cheese.
• 2 chop chicken tenders and drain mostaccioli; add to cheese mixture. toss to coat. transfer to two greased 11-in. x 7-in. baking dishes (dishes will be full). combine bread crumbs and butter; sprinkle over the top.
• 3 bake, uncovered, at 350° for 25-30 or until heated through and golden brown.

Oh My Gosh....this Is Good Pasta!

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 (9 ounce) package of refrigerated fettuccine
• 3 tablespoons butter, melted
• 3/4 cup ricotta cheese
• 3/4-1 cup parmesan cheese, grated
• 1 large tomato, chopped (1-1 1/2 cups)
• 2 tablespoons fresh basil, chopped or 3/4 teaspoon dried basil

Recipe

• 1 cook and drain pasta according to package directions.
• 2 drain and put back in the saucepan.
• 3 while pasta is cooking, stir together the butter, ricotta and 1/2 cup parmesan.
• 4 toss this with the hot pasta.
• 5 put in serving dish or dishes.
• 6 top with tomato, basil and remaining parmesan.

Morg Kebab (iranian Skewered Chicken)

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 1/2 kg chicken, jointed
• 3 onions, grated
• 3 lemons, juice of
• 60 g ghee or 60 g butter, melted

Recipe

• 1 keeping the pieces large, remove as much meat as possible from the joints and cut it into pieces.
• 2 combine the onion and lemon juice in a bowl, add the chicken and marinate for at least 2 hours.
• 3 drain and combine the butter or ghee with the marinade.
• 4 thread the meat onto lightly greased skeweres and cook over glowing coals or - on a preheated grill - for 5 minutes or until the meat is tender.
• 5 baste with the marinade and turn once.
• 6 serve with melted butter, and borani esfanaj (iranian spinach salad) and chilau (iranian rice) (posted separately).

Pesto Chicken And Fettuccine

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces fettuccine
• 2 cups fresh spinach leaves, torn
• 2 cups fresh basil leaves
• 3/4 cup low sodium chicken broth
• 2 tablespoons pine nuts
• 2 tablespoons grated parmesan cheese
• 1 large garlic clove, sliced
• 1 tablespoon olive oil
• 1 teaspoon grated lemon peel
• 1/4 teaspoon fresh ground black pepper
• 6 ounces chicken tenders, cut into thin strips
• 1 medium red bell pepper, thinly sliced, about 1 cup

Recipe

• 1 cook fettuccine according to package directions.
• 2 meanwhile, in food processor or blender, combine spinach, basil, broth, pine nuts, parmesan, garlic, and oil; process until smooth.
• 3 stir in lemon peel and black pepper; set aside.
• 4 cook chicken in n onstick skillet over medium-high heat for 5-6 minutes, or until cooked through; remove to plate.
• 5 cook red pepper in same skillet over medium-high heat for 5 minutes.
• 6 return chicken to skillet along with the pesto; cook 1 minute over medium heat.
• 7 drain pasta and toss with chicken and pesto.

Margarita Chex Mix

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• 1/2 cup margarine or 1/2 cup butter (not tub or spread product)
• 2 tablespoons tequila or 2 tablespoons lime juice
• 2 teaspoons seasoning salt
• 1/4 teaspoon ground cayenne pepper
• 7 ounces instant dry margarita mix
• 4 cups corn chex
• 3 cups rice chex
• 2 cups wheat chex
• 1 cup mixed nuts
• 1 cup small pretzels
• 1 cup dried cranberries

Recipe

• 1 preheat oven to 250f.
• 2 melt margarine in large roasting pan in oven.
• 3 stir in tequila, seasoned salt, red pepper and margarita mix.
• 4 stir in cereals, nuts and pretzels until evenly coated.
• 5 bake 1 hour, stirring every 15 minutes.
• 6 stir in dried cranberries.
• 7 spread on paper towels to cool.
• 8 store in airtight container.

Nat's Flax Snacks

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 cup corn syrup (karo )
• 1 cup brown sugar
• 1 cup smooth peanut butter
• 1 cup ground flax seeds
• 1 teaspoon vanilla
• 6 cups rice krispies

Recipe

• 1 mix together the first five ingredients in a saucepot over low heat until melted and smooth. add rice krispies to the pot and stir. pour contents into a buttered 9"x13" pan. press down to flatten. stir, cool, and cut into 8 bars.

Pesto And Pine Nut Lasagna

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 16 ounces lasagna noodles
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 (16 ounce) package frozen chopped spinach, thawed and drained
• 7 ounces basil pesto
• 1/2 cup pine nuts
• 30 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground nutmeg
• 2 cups mozzarella cheese, shredded
• 1/4 cup grated parmesan cheese
• 1/2 cup butter, room temperature
• 3/4 cup grated parmesan cheese
• 1 cup light cream

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c).
• 2 bring a large pot of lightly salted water to a boil. add lasagna and cook for 8 to 10 minutes or until al dente; drain and set aside.
• 3 in large skillet over medium heat, saute onion and garlic in 2 tablespoons olive oil until tender. add spinach and stir. remove from heat and stir in the pesto and pine nuts.
• 4 in a large bowl mix ricotta cheese, egg, salt, pepper, red pepper flakes and nutmeg.
• 5 in a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. sprinkle with mozzarella. repeat the layers ending with noodles on top.
• 6 make the alfredo sauce: in a medium saucepan combine cream, butter, and grated parmesan cheese. cook over medium low heat until smooth. remove from heat.
• 7 spread the alfredo sauce over the top of the lasagna and sprinkle with remaining 1/4 cup parmesan.
• 8 cover with foil and bake in a preheated oven for 45 to 55 minutes.

Minced Chicken Salad In Lettuce Cups

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 teaspoons peanut oil
• 8 ounces ground chicken
• 1 tablespoon minced ginger
• 2 teaspoons hoisin sauce
• 2 tablespoons light soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons rice vinegar
• 2 teaspoons granulated sugar
• 2 heads iceberg lettuce
• 2 tablespoons scallions, sliced thin
• 1/4 cup jicama
• 1/2 cup pomegranate seeds

Recipe

• 1 heat a medium saute pan over high heat, add the peanut oil and the minced chicken. reduce heat to medium and cook, stirring occasionally, until cooked through. add the ginger and cook another 30 seconds. remove from heat and drain, then chill.
• 2 combine hoisin sauce, soy sauce, sesame oil, vinegar and sugar to make dressing. set aside.
• 3 cut the core from the iceberg lettuce and soak in ice water for 10 minutes to help separate the leaves. carefully remove the leaves from the heads of lettuce one at a time, then take each leaf and trim into a perfect circle using kitchen scissors. you should get about 12 nice lettuce cups out of each head, depending on the size and condition of the lettuce. you can save the leftovers to add to salad.
• 4 combine the chicken, scallions and jicama with the dressing, and place about 3 t of the mixture into each lettuce cup. garnish with pomegranate seeds. i left the seeds off as they were impossible to find when i made these.

Low-fat Fitness Energy Bars

Ingredients

• 1 1/2 cups rolled oats
• 1 cup crispy brown rice cereal
• 1/4 cup sesame seeds
• 1 1/2 cups dried unsulfured apricots
• 1 1/2 cups raisins or 1 1/2 cups currants
• 1/2 cup nonfat protein powder
• 1/2 cup toasted wheat germ
• 1 cup brown rice syrup or 1 cup light corn syrup
• 1/2 cup granulated sugar
• 1/2 cup reduced-fat peanut butter
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon

Recipe

• 1 preheat oven to 350 degrees.
• 2 spread oats, cereal and sesame seeds in a 13" x 9" nonstick jelly roll pan.
• 3 bake, stirring occasionally, until oats are toasted, about 15 minutes.
• 4 meanwhile, chop apricots (use the food processor); transfer to a large bowl.
• 5 add raisins, protein powder and wheat germ; toss with hands to mix.
• 6 lightly coat jelly roll pan with cooking spray.
• 7 in a heavy saucepan over medium-high heat, combine rice syrup and sugar; bring to a boil.
• 8 reduce heat to low, stir in peanut butter, vanilla and cinnamon.
• 9 quickly pour syrup over oatmeal mixture and stir well.
• 10 with wet hands or spatula, immediately spread warm mixture into the jelly roll pan, pressing into a thin, even layer.
• 11 (caution, if you work too slowly, the mixture will harden and be difficult to spread). chill until firm, at least four hours.
• 12 cut into 2" x 3" bars.
• 13 bars can be wrapped individu ally in wax paper or foil, or stored in an airtight container with waxed paper between layers.
• 14 they can be refrigerated for up to four weeks, or frozen for longer storage.

Mince & Rice

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 kg mincemeat (premium is best with less fat)
• 1.5 (500 g) cans tomato soup (i use rosella brand)
• 1 tablespoon crushed garlic
• 2 cups uncooked rice

Recipe

• 1 put the rice onto boil & let cook.
• 2 heat pan & spray lighly with cooking oil.
• 3 cook mince throughly with he garlic.
• 4 once mince is cooked, add the soup & mix through.
• 5 drain the rice thoroughly.
• 6 place a bed of rice on plate & top with mince & sauce mix.
• 7 you can add mixed diced vegies or serve with steamed veg like broccoli, beans, cauliflower & carrots.

Pesto And Lemon Gnocchi

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups fresh basil, firmly packed
• 1/4 cup pine nuts, lightly toasted
• 2 garlic cloves, chopped
• 1/3 cup extra virgin olive oil
• 1/2 cup parmesan cheese, grated
• 2 teaspoons olive oil
• 1 garlic clove, crushed
• 300 ml cream
• 500 g potato gnocchi
• salt and pepper
• 1 tablespoon lemon juice
• fresh basil, to garnish
• lemon wedge, to serve

Recipe

• 1 to make the pesto, combine the basil, pinenuts and garlic in a blender or food processor. process until smooth. with the motor running, slowly pour in the oil. add the parmesan and process until smooth.
• 2 heat the oil in a small pan. add the garlic and cook over medium heat for 1 minute. add the cream and 3 tablesspoons of the pesto and bring to the boil. be careful as it will boil over easily. reduce the heat to low and simmer for 3 minutes.
• 3 meanwhile, cook the gnocchi according to the packet instructions. drain and place the gnocchi in a large bowl. pour on the sauce and toss thoroughly. season with salt and pepper and stir through the lemon juice just before serving.
• 4 transfer to a serving bowl. garnish with basil and serve with lemon wedges.

Minced Beef With Chilli, Garlic & Holy Basil

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 6 small red chilies, finely sliced
• 8 garlic cloves, crushed
• 1 tablespoon palm sugar, shaved
• 2 tablespoons fish sauce
• 1 tablespoon sweet soy sauce (or kecap manis)
• 1/2 tablespoon oyster sauce
• 500 -600 g lean ground beef
• 4 kaffir lime leaves, shredded
• 1 cup chicken stock
• 6 holy basil leaves, torn
• 2 long red chilies, sliced on diagonal
• 3 green onions, sliced on diagonal
• steamed rice, to serve

Recipe

• 1 heat oil in a wok (or large non-stick pan) and stirfry small chillies and garlic until they begin to colour.
• 2 add palm sugar, fish sauce, sweet soy and oyster sauce. mix well and add minced beef. gently cook until sealed, continually mashing with a wooden spoon.
• 3 then add lime leaves and ½ cup stock. mix well and cook for another 10 minutes taste for seasoning and add holy basil and long red chillies. stir and cook until wilted.
• 4 sprinkle with spring onion and serve with steamed rice on the side.

Pesto Caprese Pasta Salad

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces dried rigatoni pasta or 8 ounces other medium-size pasta
• 1 1/2 cups grape tomatoes, halved
• 1 cup cubed mozzarella cheese (1/2-inch cubes)
• 1/3 cup pesto sauce (store-bought or homemade)
• 1/2 cup grated parmesan cheese
• salt and pepper
• cooking time represents the cooking of the pasta

Recipe

• 1 bring a large pot of salted water to a boil. cook the rigatoni until just tender. drain and rinse with cold water. pat dry with paper towels and transfer to a large bowl.
• 2 add the tomatoes, mozzarella, pesto and parmesan cheese to the pasta. toss gently. taste for seasoning, adding salt and pepper if necessary.
• 3 if making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.

Low-fat Egg Noodle Lasagna Bake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (8 ounce) package wide egg noodles
• 1 lb ground turkey
• 6 green onions, sliced
• 2 large garlic cloves, minced
• 3/4 teaspoon kosher salt, divided
• 1 (26 ounce) jar tomato sauce
• 1/8 teaspoon ground black pepper
• 8 ounces part-skim ricotta cheese
• 1 cup fat free sour cream
• 1/2 cup shredded parmesan cheese

Recipe

• 1 sauté ground turkey, green onions, garlic and ½ teaspoon salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. drain well.
• 2 stir in tomato sauce and pepper. cover, reduce heat and simmer 20 minutes.
• 3 while meat sauce is simmering, prepare egg noodles according to package directions. drain noodles. stir together noodles, ricotta cheese, sour cream and remaining ¼ teaspoon salt until blended.
• 4 layer half each of egg noodle mixture and meat mixture, starting with noodles, in a lightly greased 2-quart baking dish. repeat layers.
• 5 bake at 350-degrees for 25 minutes. remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes. let stand 10 minutes before serving.

Licorice Parfait

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 250 g sugar
• 250 ml water
• 1 lime, juice and rind of
• lime segment, pith and pips removed
• 300 ml cream
• 50 g licorice
• 2 free range eggs
• 1 egg yolk
• 2 teaspoons liquid glucose
• 60 g sugar
• 2 tablespoons pernod

Recipe

• 1 for the lime syrup, bring the sugar and water to the boil, stirring to ensure the sugar is dissolved. remove from heat and add the lime juice and the rind to taste. stir well and refrigerate.
• 2 for the licorice parfait, in a small saucepan combine the cream and licorice and heat gently, without boiling, until the licorice is very soft. blend the mixture in a food processor until well combined and pour through a fine sieve to strain out the tiny pieces of licorice. set aside to cool.
• 3 in a stainless steel bowl over a large saucepan of gently simmering water, make a sabayon by whisking together the eggs, the yolk, glucose, sugar and pernod until the mixture turns pale and fluffy. remove from heat and continue whisking until it cools a little. fold half of the sabayon into the licorice mixture. once combined, fold in the remaining sabayon until well combined. pour into individual moulds, or a log-shaped tin and freeze.
• 4 to serve, lower the moulds into hot water for a few seconds before turning out the parfait. you can either pour over the lime syrup, or serve it on the table in a jug. garnish with lime segments.

More Than S'mores Cookies

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• 1 lb milk chocolate, chopped (or semi-sweet if you prefer, chocolate chips work too)
• 2 cups miniature marshmallows
• 2 cups rice krispies
• 1 cup graham wafers, broken into small pieces
• 1 cup toasted peanuts
• 1/2 cup raisins (i use cranberries) or 1/2 cup dried cherries (i use cranberries) or 1/2 cup dried cranberries (i use cranberries)
• 1 ounce chocolate, melted ( or dark to contrast in colour)

Recipe

• 1 measure and mix the dry ingredients in a medium bowl.
• 2 chop up the milk chocolate if using bars and heat in a large bowl over a pot of simmering water to melt, stirring.
• 3 let cool a few minutes and then stir in the dry ingredients.
• 4 spoon about 2 tbsp at a time onto a waxed paper lined baking sheet. drizzle the melted contrasting chocolate over.
• 5 refrigerate until firm, and then store in the fridge or freeze.
• 6 nut free version: omit the peanuts and increase the graham wafers by a half cup, and either the rice krispies or cranberries by a half cup.

Pesto And Tomato Angel Hair Pasta

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb angel hair pasta
• 3 cloves garlic
• 3 cups fresh basil leaves
• 1/2 cup pine nuts
• 2 ounces parmesan cheese
• 1/2 teaspoon salt
• black pepper
• 2/3 cup extra virgin olive oil
• 1 cup diced tomato

Recipe

• 1 cook angel hair pasta according to package directions.
• 2 turn on food processor and drop garlic down feed tube.
• 3 stop the processor and add basil, nuts, cheese and salt and pepper.
• 4 pulse until finely chopped, then with motor running, add oil gradually through tube until blended.
• 5 drain pasta and reserve some of cooking water.
• 6 toss pasta with the pesto, then add tomatoes.
• 7 if mixture is too thick, add a little cooking water.
• 8 can be served hot or cold.

Low-fat Granola Bars

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1/4 cup oats
• 1/4 cup whole wheat flour
• 1/4 cup wheat germ
• 1/4 teaspoon ground cinnamon
• 1/4 cup honey
• 2 tablespoons honey
• 1/3 cup raisins

Recipe

• 1 preheat oven to 300°f.
• 2 coat an 8-inch square pan using nonstick cooking spray.
• 3 combine oats, flour, wheat germ, and cinnamon. stir until well mixed.
• 4 add honey, stirring until mixture is moist and crumbly.
• 5 fold in raisins.
• 6 press mixture into pan and bake for 18 to 20 minutes or until lightly browned.
• 7 cool to room temperature, cut into 12 bars and serve.

Mimi's Split Pea Soup

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons butter (optional) or 2 tablespoons margarine (optional)
• 1 medium onion, finely chopped
• 2 large carrots, washed and coarsely chopped
• 1 celery rib, finely chopped
• 1 lb dried split peas
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 quarts cold water or 2 quarts chicken broth or 2 quarts vegetable broth
• 2 garlic cloves, finely minced (optional)
• 3 medium potatoes, peeled and 1-inch cubed
• 1/2 cup pearl barley
• 1 ham hocks (optional) or 1 smoked turkey wings (optional)

Recipe

• 1 combine all ingredients in a large stock pot.
• 2 bring to a boil. reduce heat and simmer, covered, for approximately 1 1/2 to 2 hours or until peas are soft. add potatoes and barley the last 25 minutes of cooking time.
• 3 stir from bottom occasionally and skim foam off top if it accumulates.
• 4 once peas, potatoes and barley are tender, remove pot from heat and let cool for 15 minutes.
• 5 if using ham hock (or turkey wing), remove from soup, let cool and cut meat from bone. finely chop meat and set aside.
• 6 ladle soup in batches into a blender or processor.
• 7 blend/process 2 to 3 seconds only.
• 8 return soup to pot, stir in ham (or turkey).
• 9 reheat (if necessary) and serve.

Mindless Minestrone

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (14 ounce) can chicken broth
• 1 (14 ounce) can beef broth
• 2 cups frozen vegetables, a 16 oz. bag (corn, peas, carrots)
• 1 (14 ounce) can diced tomatoes
• 20 meatballs, precooked and frozen, defrosted
• 1/3 cup broken angel hair pasta (1- to 2-inch pieces)
• 1 (15 ounce) can light red kidney beans, rinsed and drained or 1 (15 ounce) can you can substitute homemade beans
• 1 teaspoon dried italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 cup shredded parmesan cheese or 1/4 cup grated parmesan cheese

Recipe

• 1 add both broths to a dutch oven and place over high heat. add the vegetables, tomatoes, meatballs, and pasta to the pot and cover and bring to a boil, about 10 minutes.
• 2 when soup boils, uncover and stir well. scraping the bottom. the pasta tends to stick to the bottom.
• 3 add the beans, italian seasoning and garlic powder. reduce heat to medium or medium-high to maintain vigorous boil. stir frequently and make sure everything in the soup is hot and the vegetables and pasta are tender.
• 4 serve immediately. garnish each bowl with 1 tablespoon of the parmesan cheese.

Lifesaver Cough Syrup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon licorice root (cough fighting herb)
• 1 tablespoon crushed anise seed (loosens mucus congestion and relaxes respiratory tract)
• 2 cups water
• 1 tablespoon wild cherry bark (helps you sleep)
• 1 tablespoon dried thyme leaves (cough fighting herb)
• 1 cup honey (preserves the syrup, & soothes raw, irritated throat)

Recipe

• 1 simmer licorice root and crushed anise seeds (and if you're using the wild cherry bark, add this now, too) in 2 cups water for 15 minutes
• 2 remove from heat and add thyme leaves.
• 3 cover and steep until it's room temperature.
• 4 strain off herbs, keeping the liquid, and add the honey.
• 5 stir until honey is dissolved.
• 6 store in a covered glass jar in the fridge.
• 7 it will keep for 3 months.
• 8 take 1 tbsp.
• 9 as often as needed for a cough.

Off The Shelf Pasta Salad

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 lb dry pasta (i used radiatone)
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• 1 (2 1/2 ounce) can sliced black olives
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (16 ounce) bottle wishbone italian dressing

Recipe

• 1 cook pasta according to package instruction, and drain.
• 2 add the rest of the ingredients, and allow to cool in the refrigerator for one hour.
• 3 stir, and serve.

Low-fat Mac And Cheese

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups macaroni, cooked and drained
• 1 small onion, chopped
• 6 ounces low-fat sharp cheddar cheese (9 slices 2/3 oz. each)
• 1 (12 ounce) can evaporated skim milk
• 1/2 cup low sodium chicken broth
• 2 1/2 tablespoons whole wheat flour
• 1/4 teaspoon worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/8 teaspoon pepper
• 3 tablespoons breadcrumbs
• 1 tablespoon margarine, softened

Recipe

• 1 in deep 2-quart casserole dish, sprayed with vegetable cooking spray, layer 1/3 macaroni, 1/2 onion and cheese. repeat layers, ending with macaroni.
• 2 whisk milk, broth, flour, mustard, worcestershire sauce and pepper until well blended. pour over layers. mix bread crumbs and margarine. sprinkle over casserole.
• 3 bake uncovered at 375 degrees for 30 minutes until hot and bubbly.

Morning Rice Bowl

Total Time: 2 mins Preparation Time: 1 min Cook Time: 1 min

Ingredients

• Servings: 1
• 1 cup brown rice, leftover, cooked without butter or salt
• 2 -4 tablespoons skim milk
• 2 teaspoons sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1 tablespoon dried cranberries

Recipe

• 1 mix all ingredients in microwaveable bowl. heat 1 min or till hot.
• 2 stir and enjoy.

Pesto Louisa Carbone

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1/3 cup basil, chopped
• 1/2 lb cream cheese
• 1 cup parmesan cheese, grated
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 cup heavy cream

Recipe

• 1 put everything, except cream, in blender or processor (or you can do it by hand, as grandma carbone would have done!).
• 2 when all is pureed, put into a bowl and gradually blend in heavy cream.
• 3 serve over hot penne, small shells or some other textured pasta for the sauce to adhere to.

Pesto

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 cups fresh basil
• 1/3 cup pine nuts
• 1/3 cup olive oil
• 3 garlic cloves, peeled
• 1/2-3/4 cup freshly grated parmesan cheese (use good cheese, it makes all the difference!)

Recipe

• 1 put all ingredients except parmesan cheese into the blender and blend until the consistency you like (i like it a bit grainy but not chunky).
• 2 at this point, you can freeze batches in ziploc bags for later use.
• 3 for use now, add parmesan cheese and pour over pasta (i use a rigatoni because the texture captures the pesto well).
• 4 you could add some fresh or sun-dried tomatoes into the pasta with the pesto as well.

Licorice Ice Cream

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 4 eggs (as this is not cooked, i suggest liquid pasteurized eggs)
• 2 1/2 cups sugar
• 4 cups heavy whipping cream
• 1 tablespoon anise flavoring
• 1/4 teaspoon lemon flavoring
• 1/4 teaspoon salt
• 7 -8 cups milk, to fill 1 gallon canister
• 3 drops any desired food coloring

Recipe

• 1 beat eggs and add sugar 1/2 cup at a time, beating after each addition. add whipping cream, anise flavoring, lemon flavoring, salt and food coloring if desired. pour into canister and fill to full line with milk (7-8 cups). freeze in 1 gallon ice cream freezer according to manufacturer's directions.

Ocean Spray Cranberry Glazed Meatballs

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 398 ml whole berry cranberry sauce (1 ocean spray can)
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon sesame seeds (toasted)
• 1 1/2 teaspoons sesame oil
• 60 -80 frozen meatballs (small,thawed)

Recipe

• 1 combine all ingredients except meatballs in a large saucepan.
• 2 cook until hot.
• 3 stir in meatballs.
• 4 simmer uncovered for 25 minutes or until sauce has thickened slightly. stir often.
• 5 makes 60-80 meatballs.
• 6 i did 45 meatballs in this instead of 60-80 because we like extra sauce. i served it over basmati rice with fresh veggies on the side.

Pesto Chicken And Penne Noodles

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs penne pasta, cooked and rinsed noodles
• 1 lb cooked chicken breast, chunked
• 3 tablespoons classico traditional basil pesto
• 1 1/2 tablespoons butter or 1 1/2 tablespoons margarine or 1 1/2 tablespoons butter substitute
• 1 tablespoon olive oil
• 4 dashes salt

Recipe

• 1 cook penne noodles til tender. do not overcook. rinse.
• 2 melt butter in pan.
• 3 pour noodles back in pan with butter and toss with the olive oil.
• 4 add pesto sauce. toss.
• 5 add cooked chicken breast chunks. toss well.
• 6 serve with finely grated mozzerella cheese.

Licorice Spice Smoothie

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 1
• 2 cups vanilla ice cream (frozen yogurt may be substituted)
• 2 licorice spice tea bags (use 3 for a stronger licorice flavor)
• 1/4 teaspoon cinnamon (optional)

Recipe

• 1 in a blender, mix ingredients until fully blended.

Oeufs En Cocotte Or Shirred Eggs

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• 1 egg
• butter

Recipe

• 1 in france, this basic methods of baked eggs is called oeufs en cocotte which means "eggs baked in ramekins.".
• 2 you can bake eggs nestled in other foods such as rice, vegetables or sauces. these foods should be heated before the eggs are added for faster and more even cooking. make indentations in the heated food with the back of a spoon, about 2-inch diameter.
• 3 for individual servings of baked eggs, use baking dishes (ramekins, custard cups, individual soufflé dishes, or small oval bakers) that just fit the eggs plus the flavoring, food, or liquid.
• 4 if baking the eggs in other solid foods or in liquids, preheat them before adding the eggs for faster and more even cooking.
• 5 preheat oven to 325°f.
• 6 for each serving, lightly butter an individual oven-proof baking dish or ramekin.
• 7 break one or two eggs into each dish. season with salt and pepper. spoon 1 tablespoon milk or cream over eggs (skim milk, low-fat milk, half and half, or light cream may be substituted). spooning a liquid over the eggs can help prevent drying out.
• 8 bake in preheated oven approximately 12 to 14 minutes, depending on number of servings being baked. check the eggs after about 10 minutes baking time. when done, the whites should be completely set and the yolks beginning to thicken but not hard.
• 9 serve immediately.
• 10 baked egg options.
• 11 top eggs with desired amount of one or more of the following toppings before baking:.
• 12 light cream.
• 13 salsa.
• 14 shredded cheese.
• 15 chopped ham.
• 16 minced fresh chives or minced fresh herbs.

Low-fat Hot And Sour Szechwan Eggplant

Ingredients

• 8 japanese eggplants, sliced in 1/2 inch rounds
• 2 tablespoons sesame oil
• 6 cloves garlic, finely chopped
• 1/4 cup soy sauce
• 1/4 rice vinegar
• 1/2 cup vegetable stock
• 1 tablespoon tabasco sauce, to taste
• 1 tablespoon cornstarch
• 1 large red bell pepper, chopped
• 2 tablespoons ginger, minced
• 8 shitake mushrooms, dried, rehydrated and sliced (or cloud ears)
• to taste green onion, sliced (for garnish)
• to taste cilantro (for garnish)

Recipe

• 1 in large bowl, toss eggplant with oil.
• 2 heat wok or large skillet on high until just smoking.
• 3 add eggplant, stir for 2 minutes, add garlic. cover wok and lower heat to medium high. let eggplant steam for 5 to 10 minutes, stirring occasionally until eggplant is light brown.
• 4 in large cup, combine soy, vinegar, stock, hot sauce and cornstarch.
• 5 add peppers, ginger and mushrooms to wok and cook for 5 minutes until eggplant is tender.
• 6 reduce heat to medium, stir in liquid ingredients and stir until thick.
• 7 garnish with green onions and cilantro

Morel Risotto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 cups homemade chicken stock
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped shallot
• 1/4 cup finely chopped onion
• 1 teaspoon thyme leaves
• 1/2 lb morel, halved lengthwise
• 1 cup uncooked arborio rice
• 1/4 cup dry vermouth
• 1/2 cup grated fresh pecorino romano cheese
• 1/4 cup heavy whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons chopped fresh chives

Recipe

• 1 bring homemade chicken stock to a simmer in a small saucepan (do not boil). keep warm over low heat.
• 2 2. heat oil in a large saucepan over medium heat. add shallots, onion, and thyme to pan; cook 5 minutes or until tender, stirring frequently. add mushrooms; cook 1 minute.
• 3 add rice; cook 1 minute, stirring frequently. stir in vermouth; cook 30 seconds or until liquid is nearly absorbed, stirring constantly.
• 4 stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring frequently.
• 5 add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). add cheese, cream, salt, and pepper; cook 2 minutes.
• 6 remove from heat; top with chives.

Nat's Spinach Lasagna

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 ounces no-boil lasagna noodles (no-boil kind)
• 1 lb ricotta cheese
• 2 1/2 cups mozzarella cheese, grated
• 1 quart spaghetti sauce with meat (meat flavored)
• 1 lb ground beef
• 10 ounces spinach, frozen
• 2 tablespoons fresh parsley
• 2 eggs
• olive oil (or other cooking oil)
• 1/2 teaspoon pepper

Recipe

• 1 thaw spinach and mix with ricotta cheese 1 cup of mozzarella and the 2 eggs. season with black pepper.
• 2 cook the ground beef and add the marinara sauce.
• 3 oil a 9x13 baking dish. ladle some marinara sauce on the bottom. add some lasagna noodles.
• 4 follow with marinara sauce. add some of the spinach mixture, followed by more lasagna noodles.
• 5 continue doing this in layers. the last layer should be the sauce. top with the rest of the mozzarella (i also added a little parmesan cheese on top so it could brown).
• 6 bake in a 375 oven for about 30 minutes. garnish with the parsley.

Licorice Toffee Ice Cream Recipe

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 4 egg yolks
• 1/2 pint milk
• 1/2 pint double cream or 1/2 pint heavy cream
• 4 ounces sugar or 4 ounces caster sugar
• 6 ounces licorice toffee sweets
• 1 teaspoon vanilla extract (optional)

Recipe

• 1 place the licorice toffee sweets into a saucepan and stir in the milk. bring the pan slowly up to boiling point, stirring all the time and be sure that the toffees completely melt.
• 2 this can take 5 to 10 minutes. place to one side.
• 3 in a separate bowl, beat and mix together the egg yolks and sugar until thick.
• 4 pour the hot milk and toffees mixture into the combined egg yolks and sugar, stirring whilst doing so. then pour this back into the pan and heat gently; keep stirring until the custard thickens - do not bring to the boil or it will probably curdle. when you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. leave to cool.
• 5 when the custard base is cold stir in the cream (and the vanilla extract if you want to use it).
• 6 transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Octopus Stew

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 6 beef hot dogs
• 1 1/2 cups uncooked macaroni
• 1 tablespoon butter
• 4 ounces velveeta cheese, cubed
• 1/4-1/2 cup milk
• salt and pepper

Recipe

• 1 in large pot boil the macaroni, in salted water.
• 2 slice each hot dog half way up, into 8 slices (depending on the size of your hot dog sometimes i only cut it 4 times), you are making the tentacles.
• 3 poke top uncut part with the tip of the knife, to make eyes and mouth.
• 4 i add the hot dogs to the macaroni while it's cooking.
• 5 boil 7 minutes until done.
• 6 remove hot dogs.
• 7 drain macaroni, add butter, cheese and milk.
• 8 stir until cheese is melted and creamy.
• 9 salt and pepper to taste.
• 10 serve octopus over macaroni.

Licorice Wands

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 6 ounces almond bark, chopped
• 24 licorice twists (like twizzlers)
• candy sprinkles (or other small candy decorations)

Recipe

• 1 place candy coating in 2 cup microwavable measuring cup.
• 2 microwave uncovered on high for 1 to 1 1/2 minutes, stirring every 15 seconds, until melted.
• 3 dip half of each licorice twist into melted candy coating.
• 4 sprinkle with candy decorations.
• 5 place on waxed paper and let stand about 20 minutes or until coating is firm.

Obas Shoyu Chicken

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 12 boneless chicken thighs (or a mix of boneless thighs and breasts)
• 2 cups soy sauce
• 2 cups water
• 1 clove crushed garlic
• 1 small chopped onion
• 1 cup sugar

Recipe

• 1 put the soy sauce, water, garlic, onion, and sugar in a large pot.
• 2 heat slowly so the sugar dissolves.
• 3 if it is sour then add more sugar, too salty then add more water.
• 4 if the sauce tastes good then throw in the chicken and simmer about 45 minutes.
• 5 the liquid ingredients should thicken to a very good sauce.
• 6 serve over rice.

Peach Pan Seared Chicken With A Bit Of Spice

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 cup flour (to dredge the chicken in)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 peach, preserve
• 1 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• 1 (15 ounce) can sliced peaches in juice, drained, but reserve 1/4 cup of the juice for the sauce. rough chop the peaches
• 1/4 cup chicken broth
• 1 onion, cut in half and then thin sliced (small)
• 1 cup wine (dry)
• 2 tablespoons brandy
• 1 teaspoon garlic, minced
• 1/2 teaspoon red pepper flakes (add more accordingly to taste)
• 1 tablespoon fresh cilantro
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon butter
• 2 1/2 cups cooked jasmine rice (use any brand, slow cooking, bagged, boxed or boil in bags. just use your favorite)
• chicken broth, to cook the rice in (optional)
• 1/4 cup chopped scallion (about 3, green and parts)
• 1 tablespoon fresh cilantro, chopped
• 1/4 cup chopped pecans (you can toast them if you want)
• 1 teaspoon butter
• salt
• pepper

Recipe

• 1 chicken -- in a large baggie add the flour salt and pepper and dredge the chicken in it.
• 2 mix the ginger, pepper and peach preserves to use as a sauce for the chicken as it cooks.
• 3 in a large saute pan add the butter and oil and bring to medium heat. add the chicken and cook on medium heat. as it cooks, brush with the peach preserve mixture on each side a couple of times per side until golden brown. it should take about 4-5 minutes per side is all. once done remove and transfer to a dish and cover with aluminum foil. they will continue to cook once removed.
• 4 rice -- cook the rice according to directions. once finished, garnish with the scallions, cilantro, salt, pepper and butter and mix to combine. cover and set to the side.
• 5 sauce -- in the pan you grilled the chicken in, lets make the sauce. there should be enough oil from the drippings, but you can add just a little more if necessary. now, add the garlic, onion and red pepper flakes and cook 1-2 minutes until lightly soft. then add the wine and brandy to deglaze the pan. add the broth and peaches including the juice. add the butter and let reduce 5 minutes on medium high until slightly thickened and the sauce reduces. add the cilantro at the very end. any additional salt and pepper if needed.
• 6 slice each chicken breast and serve over the rice with a nice heaping of the peach sauce.
• 7 a nice salad on the side and you got a great dinner.

Margaret's Beef Stew

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 2 tablespoons oleo (margarine or butter)
• 2 tablespoons flour
• 1/2 cup catsup (ketchup)
• 3 cups boiling water
• 1 lb stewing beef, cubed
• 1 onion, diced
• 4 -5 carrots, scrubbed and sliced
• 3 -4 potatoes, scrubbed and diced
• 1/4 cup barley
• salt and pepper, to taste

Recipe

• 1 combine oleo and flour in a pot with a heavy bottom over low heat, or a crockpot on low.
• 2 add catsup and boiling water.
• 3 add beef, onions, vegetables, and barley.
• 4 bring to boil and simmer until beef is tender or,
• 5 in crockpot, simmer all day on low.

Margi's Curried Chicken Thighs

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1/2 cup red lentil
• 4 tablespoons curry powder
• 2 teaspoons coriander
• 1 teaspoon cumin seed
• 2 cups vegetable stock (can also use chicken broth or stock)
• 8 boneless skinless chicken thighs
• 8 ounces frozen spinach
• 1 tablespoon cilantro (chopped fresh)

Recipe

• 1 rinse lentils. put in a large saucepan with curry, coriander, cumin seeds and stock.
• 2 bring to a boil; lower heat. cover and simmer 10 minutes.
• 3 add chicken and spinach. recover and simmer gently for 40 mins, or until chicken has cooked.
• 4 stir in the chopped cilantro and season to taste.
• 5 serve over rice. garnish with fresh cilantro.

Low-fat Meaty Lasagna

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 1 medium carrot, peeled and chunked
• 1 lb cremini mushrooms or 1 lb mushroom
• 6 garlic cloves, peeled
• 2 (28 ounce) cans whole tomatoes with juice
• 2 teaspoons extra virgin olive oil, divided
• 1 cup minced onion
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon ground black pepper, to taste
• 3 tablespoons tomato paste
• 1 1/4 lbs lean ground turkey, 93% lean
• 2 cups 2% low-fat milk, divided
• 2 cups fat-free chicken broth, divided
• 1 bay leaf
• 1/2 cup minced fresh basil
• 5 tablespoons all-purpose flour
• 1 cup grated parmesan cheese
• 12 no-boil lasagna noodles, no-boil variety (barilla recommended)

Recipe

• 1 meat sauce:.
• 2 place the carrots, mushrooms and garlic in the food processor and pulse until finely chopped - 10 pulses or so. transfer to a bowl.
• 3 add tomatoes with juice to the food processor and pulse till smooth - about 5 pulses. set aside.
• 4 in a large dutch oven or equivalent, combine 1 teaspoon olive oil, minced onion, salt and pepper. cover and cook over medium heat until onion is soft, 3-4 minutes. add the carrot/mushroom/garlic mixture and cook, uncovered, until the mushrooms release their liquid, 5-7 minutes. increase heat to medium-high and cook another 3-5 minutes or until liquid evaporates.
• 5 stir in the tomato paste and cook until it begins to brown, 2 minutes or so. stir in the turkey and 1 cup of milk. cook, using a spoon to break up meat, until most of the milk has evaporated, 5-7 minutes.
• 6 stir in the tomatoes, 1 cup of broth and the bay leaf. bring to a simmer and cook until the sauce has thickened and most of the liquid has evaporated, 45-60 minutes.
• 7 remove from heat, discard bay leaf and stir in the basil. add more salt and pepper if needed.
• 8 bechamel ( sauce):.
• 9 whisk the remaining 1 cup of milk, 1 cup of broth and flour together in a medium saucepan until smooth. bring the mix to a simmer over medium-high heat and cook, stirring constantly, until thickened, about 2 minutes. remove from heat and stir in remaining 1 teaspoon olive oil and the parmesan cheese.
• 10 heat oven to 425f and adjust rack to upper-middle position.
• 11 spread 2 cups of the meat sauce in a 13 by 9-inch baking pan. lay 3 noodles atop sauce. repeat layers 3 more times, ending with noodles. spread sauce evenly on the top layer of noodles, leaving a 1-inch border around the sides.
• 12 bake until lasagna is bubbling around the edges and the top is beginning to brown, 25-30 minutes. cool on wire rack for 20 minutes before serving.
• 13 make ahead: the meat sauce and sauce can be made and refrigerated up to 2 days. reheat both before assembling lasagna.

Pesto Artichoke Chicken Over Rice

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 1/2 lbs boneless skinless chicken breasts
• 1 1/2 cups converted rice or 1 1/2 cups brown rice
• 1 1/2 cups chicken broth
• 1 (15 ounce) can quartered artichoke hearts
• 1 (10 ounce) jar classico traditional basil pesto
• 1 (10 1/2 ounce) can condensed cream of chicken soup
• salt
• pepper

Recipe

• 1 place rice in crockpot and add the broth.
• 2 rinse chicken and pat dry; cut into bite-size pieces.
• 3 place chicken on rice and sprinkle with salt and pepper.
• 4 add artichoke hearts.
• 5 pour pesto over chicken and artichokes, then spoon cream of chicken soup over the top.
• 6 cover and cook for 4 - 6 hours. check rice and stir about an hour before cooking is complete to avoid "mushy" rice.

Natali's This And That Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 cups uncooked rice
• 1 medium onion (chopped)
• 1 (10 ounce) can cheddar cheese soup
• 1 (10 ounce) can broccoli cheese soup
• 1 (10 ounce) can milk (msy want to add more if necessary after 45 minutes of cook time)
• 1 (16 ounce) can stewed tomatoes (sliced)
• 1 lb chicken breast (cut up)
• salt and pepper (to taste)

Recipe

• 1 mix soups, tomatoes, and milk together.
• 2 chop onion and chicken and add to mixture.
• 3 salt and pepper to taste.
• 4 add rice.
• 5 stir together in a 13x9 greased pan and bake at 375 for 45 minutes heck and if needed add a little more milk to aid in hydration of rice.
• 6 bake an extra 15 minutes and enjoy!

Margherita Pasta

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 16 ounces angel hair pasta
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 5 cups diced tomatoes
• 1/2 teaspoon basil
• salt and pepper
• 3/4 cup chicken broth
• 5 tablespoons grated parmesan cheese

Recipe

• 1 cook pasta according to package directions.
• 2 heat oil in a large skillet over medium heat; add garlic, cook and stir 1 minute.
• 3 add tomatoes, basil, salt and pepper; cook and stir another 3 minutes.
• 4 add pasta to skillet and toss well.
• 5 add chicken broth and stir. toss with parmesan cheese.

Low-fat Pineapple Chicken Stir Fry

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup light soy sauce
• 2 tablespoons sugar
• 1 tablespoon cider vinegar
• 1 tablespoon ketchup
• 1/2 teaspoon ground ginger
• 2 cloves garlic, minced
• 1 lb boneless skinless chicken breast, cut in strips
• 2 tablespoons vegetable oil
• 1 (16 ounce) package frozen stir fry vegetables
• 1 (16 ounce) can unsweetened pineapple chunks, drained (serve over hot cooked rice)

Recipe

• 1 in a small bowl combine the first 6 ingredients, set aside.
• 2 in a large skillet or wok, stir fry chicken in oil for 5 to 6 minutes until juices run clear.
• 3 add vegetables& stir fry 3-4 minutes till crisp-tender.
• 4 stir in pineapple and soy sauce mix.
• 5 heat through.

Pesto Lasagna Pie

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• 12 dried whole wheat lasagna noodles
• 1 slightly beaten egg
• 1 (15 ounce) carton light ricotta cheese
• 1 (8 ounce) package shredded lowfat mozzarella cheese
• nonstick cooking spray
• 2 cups chopped fresh spinach
• 1 cup purchased pesto sauce
• 1 1/2 cups thinly sliced mushrooms
• 1 (28 ounce) can diced tomatoes, drained

Recipe

• 1 preheat oven to 375°f cook lasagna noodles according to package directions. drain lasagna noodles; rinse with cold water and drain well. lay lasagna noodles in a single layer on a sheet of foil.
• 2 in a medium bowl, combine egg, ricotta cheese, 1 cup of the mozzarella, 1/4 teaspoon salt and 1/4 teaspoon black pepper; set aside.
• 3 to assemble pie, lightly coat a 9-inch sprinform pan with nonstick cooking spray. arrange four of the lasagna noodles in the bottom of the pan, trimming and overlapping as necessary to cover bottom of pan with one layer of noodles. top with spinach. spoon half of the ricotta cheese mixture over spinach, spreading evenly. spoon one-third of the pesto over ricotta layer, spreading evenly. top with another layer of lasagna noodles, trimming to fit. top with mushrooms. spread remaining ricotta cheese mixture over mushrooms. spread half of the remaining pesto over ricotta layer. top with another layer of lasagna noodles and remaining pesto. top with tomatoes.
• 4 place sprinform pan in a foil-lined shallow baking pan. bake, covered, for 45 minutes. uncover and sprinkle with remaining 1 cup of cheese. bake, uncovered, for about 15 minutes more or until cheese is melted and lasagna is heated through. cover and let stand on a wire rack for 20 minutes before serving. carefully remove side of springform pan.

Low-fat Mushroom With Spinach And Feta Lasagna

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• 9 -10 lasagna noodles, uncooked
• 1 (14 ounce) can diced tomatoes with juice, undrained
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 tablespoon fat-free balsamic vinegar
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1/2-1 teaspoon garlic powder
• salt and pepper
• 2 cups fat free mozzarella cheese, shredded and divided
• 1 cup fat free feta cheese, crumbled
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 egg, slightly beaten
• 1/2-1 lb portabella mushroom, cut into 1/4 inch thick slices

Recipe

• 1 preheat oven to 350 degrees f.
• 2 spray a 9-inch by 13-inch pan with non-stick coating.
• 3 mix ricotta cheese, cottage cheese, parsley, and garlic.
• 4 pour 1 cup of sauce in bottom of pan.
• 5 arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
• 6 spread 1/2 of the cheese mixture over the noodles.
• 7 top with 1/2 of the fat free mozzarella cheese.
• 8 top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the fat free mozzarella cheese.
• 9 add another cup of sauce, another layer of noodles, and the remainder of the sauce.
• 10 sprinkle with fat free parmesan cheese (optional).
• 11 bake, covered tightly with aluminum foil for one hour.
• 12 (this can be put together ahead of time and refrigerated. increase the baking time by 15 minutes if it has been refrigerated.).

Oh So Tasty Rice

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 1 tablespoon olive oil
• 1/2 onion
• 3 slices streaky bacon
• 8 mushrooms
• 125 g fresh spinach
• 1 cup cooked rice
• garlic powder, to taste
• 50 g freshly grated parmesan cheese

Recipe

• 1 heat oil and fry onions until translucent, add chopped bacon and fry until well done, add mushrooms until golden around the edges.
• 2 throw in the spinach, stir.
• 3 add thecooked rice and stir.
• 4 shake in enough garlic powder to taste.
• 5 stir well.
• 6 finally, sprinkle with parmesan.

Moroccan Bean And Rice Stew (pressure Cooker)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 1/2 cups water
• 1 1/2 cups dried garbanzo beans, soaked and drained
• 5 1/2 cups chicken broth
• 1 1/2 cups canned italian plum tomatoes, drained and chopped
• 1 cup lentils
• 1 cup fresh italian parsley, stemmed and chopped
• 1/2 cup brown rice
• 2 medium yellow onions, finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon coarse-ground black pepper
• 1/2 teaspoon crumbled saffron thread
• salt, pepper to taste

Recipe

• 1 put soaked chick peas and the water into the pressure cooker, bring to high pressure, cook 10 minutes. reduce pressure quickly under cold water, add remaining ingredients, return to high pressure, and cook for 30 more minutes. let pressure fall on its own. can be made in advance and kept 3 days in refrigerator.