Healthy Dinner Ideas

Dinner is a great classic. That is the time when families bond; daily activities are shared; secrets revealed and memories formed.

Too few people take time for dinner anymore, and more and more of those who do aren't enjoying the wonderful dining experience of great food. Take-out has taken over.

Well, no more!

This lens is going to get you on the fast track to eating RIGHT; eating together; and feeling great about the experiences and memories you are creating...

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Ancho Chili-Rubbed Beef Roast

Ingredients:
1 beef round (sirloin) tip roast (about 3 to 4 pounds)

Ancho Rub:
2 tablespoons ground ancho chili powder
1 tablespoon minced garlic
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1 tablespoon vegetable oil
2-1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces
Salt

Instructions:
1. Heat oven to 325°F. Combine Ancho Rub ingredients in small bowl. Reserve 2 tablespoons rub for potatoes. Press remaining rub mixture evenly onto beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness.
3. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile combine reserved rub with oil in large bowl. Add sweet potatoes; toss to coat evenly. Place potatoes on metal baking pan sprayed with cooking spray. Cover with aluminum foil and roast for 1 hour. Uncover potatoes; stir and continue roasting 10 to 15 minutes or until tender.
5. Carve beef roast into thin slices; serve with potatoes. Season beef and potatoes with salt, as desired.

Makes 6 to 8 servings.

WW Points: 5 pt.
Recipe courtesy of www.beefitswhatsfordinner.com

Stuffed Chicken Breasts

Skinless, boneless chicken breasts are pounded and stuffed with a mixture of cream cheese, dried chives and minced dried onion. They're rolled up and wrapped with bacon, then baked.

Ingredients:

4 skinless, boneless chicken breast halves
Salt and pepper to taste
1 cup softened cream cheese (about 8 oz.)
1/2 TBSP dried chives
1/2 TBSP instant minced onion
4 tsp butter or margarine
4 slices bacon

Directions

Place chicken breasts between two slices of waxed paper and pound to about 1/4-inch thickness. Salt and pepper the breasts and set aside. In small bowl, blend thoroughly the cream cheese, chives and onion. Dollop each of the breasts with one-fourth of the cream cheese mixture. Then dot each with 1 tsp butter or margarine. Fold the sides in to hold the cheese stuffing; roll each breast up and wrap with a slice of bacon. Place seam side down in baking dish. Bake at 350 degrees about 50-60 minutes until done, then place breasts under the broiler for about 5 minutes until the bacon is browned.

Number of Servings: 4

Recipe Courtesy of www.betterrecipes.com

Roasted Garlic - Parmesan Mashed Potatoes

Ingredients:

2 garlic bulbs
Olive oil (optional)
3 pounds potatoes, peeled and quartered
2 tsp. salt, divided
1/4 cup whipping cream
1/4 cup shredded Parmesan cheese
3 Tbsp. butter or margarine, softened
1/3 cup chopped fresh parsley
1/2 tsp. pepper
Garnish: fresh thyme sprigs

Directions:

Cut off pointed ends of garlic bulbs: place garlic on a piece of aluminum foil, and drizzle with oil, if desired. Fold foil to seal. Bake at 425 degrees for 30 minutes; cool to touch. Squeeze pulp from garlic cloves and set aside. Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20-25 minutes or until potato is tender. Drain. Mash potato, or press through a ricer. Stir in garlic, remaining 1 tsp. salt, whipping cream and next 4 ingredients. Garnish, if desired.

Number of Servings: 6

Roasted Vegetable Lasagne

12 pieces Lasagne, uncooked
Vegetable oil cooking spray
8 oz. mushrooms, halved
2 zucchini or yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
2 yellow or red bell peppers, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
2 tbsp. balsamic vinegar
1 tsp. olive or vegetable oil
2 cloves garlic, minced
1/2 tsp. dried rosemary, crushed
1 26-oz. jar fat-free spaghetti sauce
1 15-oz. container part-skim ricotta chees
1 10-oz. package frozen chopped spinach, thawed, squeezed dry
1 large egg white
1/4 tsp. hot red pepper flakes
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Prepare lasagne according to package directions. While lasagne is cooking, heat oven to 425-o F. Coat a shallow metal roasting pan with cooking spray. Add mushrooms, squash, bell peppers and onion. In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over vegetables. Bake vegetables 15 minutes; toss vegetables. Continue baking 8 to 10 minutes or until vegetables are browned and tender.

Spoon 1 cup spaghetti sauce over bottom of 13 x 9-inch baking dish. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover lasagne with 1 cup sauce. In a medium bowl, combine ricotta cheese, spinach, egg white and hot red pepper flakes. Drop half the cheese mixture by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mixture. Arrange another 4 pieces of lasagne over cheese and vegetables, pressing lightly; top with 1 cup sauce. Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagne and remaining sauce.

Reduce oven temperature to 375-o F. Cover lasagne with foil; bake 45 minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Recipe courtesy of www.ilovepasta.org

Honey Glazed Pork Tenderloin




Ingredients

1 Pound Lean Pork Of Your Favorite Cut
1 Medium Onion Chopped
2 Tablespoons Of Fine Brown Sugar
1 Teaspoon Basil Powder
1 Teaspoon Thyme Powder
1 Teaspoon Fresh Ground Pepper
1 Teaspoon Course Table Salt
1 Teaspoon Extra Virgin Olive Oil
1/4 Cup Soy Sauce
1/4 Cup Teriyaki Sauce
1/2 Cup Pure Honey
1/4 Cup Dijon Mustard

Directions

Turn oven to 375-400 degrees and preheat for 5 min. In a large mixing bowl, add the pure honey, soy and teriyaki sauce, dry ingredients basil and thyme, fine brown sugar, and Dijon mustard. Mix until well blended generously rub the pork tenderloin with this mixture. Put the Pork into a baking dish and place in the oven at 375-400 degrees for 23-25 minutes. Serve hot with steamed rice

Recipes courtesy www.porkrecipes.com

Halibut in Thai Curry Sauce over Fresh Corn Polenta

Fresh Corn Polenta

4 cups water
3/4 teaspoon salt
1 cup polenta
2 ears corn, kernels removed (2 tablespoons reserved for curry below)
2 tablespoons butter

Coconut Red Curry Sauce

1 to 3 teaspoons red curry paste, or to taste
1 can (15 ounce) coconut milk
1/4 cup fresh basil, chopped
3 tablespoons fish sauce
2 tablespoons brown sugar
2/3 cup chicken or vegetable stock
2 tablespoons fresh lime juice
2 medium zucchini, chopped
2 medium red bell pepper, chopped
8 ounces cremini mushrooms
2 tablespoons corn kernels, (reserved from above)

1 1/4 pounds halibut, skinned and cut into 4 pieces
In a heavy medium saucepan, bring four cups salted water to a boil. Slowly add polenta and whisk continuously for one minute. Reduce heat to low, cover and simmer 20 minutes, stirring periodically. Add corn kernels to polenta and cook 5 more minutes. Remove from heat, add butter, and mix well.

While polenta cooks, combine curry paste with coconut milk in a large heavy skillet and simmer on medium low heat for 5 minutes. Add basil, fish sauce, brown sugar, stock, lime juice, reserved corn kernels and chopped vegetables. Simmer for 4 more minutes. Add halibut and simmer, covered, for 10 more minutes or until halibut is opaque and cooked through, flipping once. Set aside and keep warm.

Serve halibut over polenta with curry sauce ladled on top.

Grocery List

Meat/Poultry

1 beef round (sirloin) tip roast (about 3 to 4 pounds)
4 boneless skinless chicken breasts
bacon
1 lb. Lean Pork, Your Favorite Cut

Vegatables

2 1/2 pounds sweet potatoes
garlic bulbs
3 pounds potatoes
fresh parsley
thyme sprigs
Basil
mushrooms
4 zucchini or yellow squash
4 yellow or red bell peppers
red onion
2 ears of corn
Limes
8 ounces cremini mushrooms

Spices

ancho chili powder
cinnamon
dried chives
instant minced onion
rosemary
hot red pepper flakes
thyme
Basil

Dairy

Mozzarella Cheese
Fresh Parmesan Cheese
8 oz cream cheese
butter
whipping cream
Parmesan cheese
15 oz container part skim ricotta cheese
eggs

Misc

minced garlic
unsweetened cocoa powder
vegetable oil
Box Lasagne
Balsamic Vinegar
Spaghetti Sauce
1 10-oz. package frozen chopped spinach
Fine Brown Sugar
Soy Sauce
Teriyaki Sauce
Pure Honey
Dijon Mustard
Polenta
Red curry paste
Coconut milk
Fish sauce
Chicken or vegetable stock

Brie Kisses

Makes 32.
1/2 to 2/3 pounds brie cheese (wedges are fine)
1 (17.3 ounce) box frozen puff pastry
Hot pepper jelly

Cut the brie into 1/2-inch squares (leave the rind on if you like). Place on a dinner plate and put the cheese in the freezer while you thaw the puff pastry for 30 minutes at room temperature.
Unfold the thawed pastry, press together seams and roll lightly with a rolling pin to smooth it out. Cut each sheet into fourths, then cut each fourth in half. Cut the halves in half to make 16 squares per sheet.

Lightly spray a mini-muffin pan with nonstick spray. Fit a piece of dough into each cup, pushing into the cup but leaving the edges sticking up. Place a dab of pepper jelly in each cup, then top with a piece of cheese.

Bake at 400 degrees F for 10 to 15 minutes, until golden. Serve warm. (Can be prepared ahead and refrigerated until ready to bake, or you can bake them and re-warm about 10 minutes at 350 degrees F before serving.)

California Rolls

These are great to make for entertaining.

4 servings

1 cup ricotta cheese
2 (11-inch) flour tortillas
1 tomato, thinly sliced
2 cups torn spinach leaves
1 cup thinly sliced red onion or to your taste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup alfalfa sprouts
4 ounces sliced turkey breast

Spread cheese evenly over tortillas to within 1/4 inch of edges. Layer tomato, spinach, onion, oregano, basil alfalfa sprouts and turkey over 2/3 of each tortilla. Roll up and wrap in plastic wrap. Refrigerate 1 hour or overnight.

When ready to serve, unwrap and cut each log crosswise into 10 slices.

Petit Pain Au Chocolate

1 (17.25-ounce) package frozen puff pastry sheets, thawed
1 cup NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided use
1 large egg, beaten
2 ounces NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, broken into pieces
2 tablespoons butter or margarine
1 cup powdered sugar
2 tablespoons hot water

Preheat oven to 350°F (175°C) . Grease 2 baking sheets.

Unfold one pastry sheet on lightly floured surface. Roll out to make a 10-inch square. Cut into 4 squares. Place 2 tablespoons morsels in center of each square. Brush edges lightly with beaten egg and fold squares to form triangles. Press edges to seal. Place on prepared baking sheet about 2-inches apart. Repeat with remaining pastry sheet. Brush top of each pastry with beaten egg.

Bake for 15 to 17 minutes or until puffed and golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Melt baking bar and butter in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir.

Microwave at additional 10 to 20-second intervals, stirring until smooth. Stir in sugar. Add water, stirring until icing is smooth, adding additional water, if necessary. Drizzle icing over pastries.

Makes 8 pastries.




White Chocolate & Blackberry Parfait

Blackberry Sauce:
1 cup fresh blackberries or frozen unsweetened, unthawed
1/4 cup granulated sugar
1/4 cup water

Combine 1 cup blackberries, sugar and water in medium saucepan. Bring to boil over medium-high heat, stirring constantly. Boil until mixture is reduced by half, stirring occasionally, about 8 minutes. Cool.

Mousse:
9 ounces white chocolate, chopped
1/4 cup water
1/4 cup sour cream
4 teaspoons fresh lemon juice
1 1/2 cups chilled heavy whipping cream
Additional blackberries (for garnish)

Combine white chocolate and 1/4 cup water in top of double boiler set over simmering water. Stir until white chocolate melts and mixture is smooth. Remove top of double boiler from over water; cool 10 minutes.

Stir sour cream and lemon juice in large bowl to blend. Stir in melted chocolate mixture.
Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into chocolate mixture. Cover and chill until mousse is set, about 2 hours.

Spoon half of mousse into 4 wineglasses, dividing equally. Spoon half of blackberry sauce over. Spoon remaining mousse over sauce, dividing equally. Drizzle remaining sauce over. Garnish parfaits with additional blackberries and serve.

Makes 4 servings.





Blueberry-Peach Cobbler

1/2 cup sugar
1 T. cornstarch
1/2 t. grated lemon rind
1/4 t. ground cinnamon
3 cups coarsely chopped peeled peaches
2 cups blueberries
1 T. lemon juice
1/2 t. vanilla extract
1 cup all-purpose flour (whole wheat works great)
3 T. sugar
3/4 t. baking powder
1/8 t. baking soda
1/4 t. salt
2 T. chilled stick butter, cut into small pieces
6 T. low-fat buttermilk
Mint sprigs (optional)

Preheat oven to 400-degrees. Combine first four ingredients in a large bowl. Add peaches, blueberries, lemon juice, and vanilla, and toss gently. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Bake mixture at 400-degrees for 15 minutes.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl; cut in margarine with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir just until flour mixture is moist.

Turn dough out onto a lightly floured surface; knead lightly three times. Roll dough to about a 1/4 -inch thickness; cut into 16 biscuits using a 2-inch biscuit cutter. Remove dish from oven; arrange biscuits on top of hot fruit mixture. Bake an additional 20 minutes or until biscuits are golden. Garnish with mint sprigs, if desired.

Recipe makes eight servings.

Nutrition Information per Serving:
Calories 212
Fat 3.5g
Protein 2.8g
Cholesterol 0mg
Carbohydrates 43.8
Fiber 3.2g
Sodium 135mg
15-percent Calories from fat




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Chocolate Honey Tart

Nonstick vegetable oil spray
9 whole chocolate graham crackers (about 5 ounces)
4 tablespoons (1/2 stick) unsalted butter, room temperature, divided
1 tablespoon honey
1 cup whipping cream
2 teaspoons dried lavender blossoms*
12 ounces bittersweet or semisweet chocolate chips
1 tablespoon unsweetened cocoa powder

Preheat oven to 350°F. Spray 9-inch diametertart pan with removable bottom with nonstick spray. Grind graham crackers with 3 tablespoons butter and honey in processor until fine crumbs form. Press crumbs evenly onto bottom (not up sides) of prepared tart pan. Bake until set, about 10 minutes. Cool.

Bring cream and lavender just to boil in small saucepan. Reduce heat to low and simmer 5 minutes. Place chocolate in medium saucepan. Strain hot cream mixture into saucepan with chocolate. Stir over medium-low heat just until melted and smooth. Add cocoa powder and remaining 1 tablespoon butter; stir until melted and smooth. Pour chocolate mixture over crust in tart pan. Chill at least 45 minutes (chocolate will be slightly soft after 45 minutes and firm after 2 hours). Cut into wedges and serve. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Let stand at room temperature 1 hour before serving.

The lavender is optional but adds a great flair!

Enjoy!

This can also be made in mini tart pan and served bite-sized. Keeps it healthier with just a bite to finish off dinner.

Revving up for a big weekend? BBQ season is here and time for picnics; boating and however you like to enjoy spring and warmer days. Here are some fun, food ideas for the weekend (or your FREE day if you are a fitness buff!)




BBQ Chicken Burgers with Slaw


1 tablespoon butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon hot sauce, eyeball it
1 1/4 pounds ground chicken
1 tablespoons grill seasoning (recommended: McCormick brand) a palm full
3 tablespoons extra-virgin olive oil, divided
2 tablespoons honey, eyeball it
1 lemon, juiced
3 rounded tablespoons sweet pickle relish
2 cups shredded cabbage mix
Salt and pepper
4 cornmeal Keiser rolls, split

In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.

Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.

Serve burgers on bun bottoms topped with slaw and bun tops.

Chicken Cobb Burger

For the burgers:

8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean
2 tablespoons canola oil
Salt
Freshly ground black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices

For the vinaigrette:

2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce
For the burgers:

Heat the grill to medium.
Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.

Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

For the vinaigrette:

Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

Recipe Courtesy Bobby Flay, www.foodnetwork.com

Lettuce Wraps

1 garlic clove, minced
1 tablespoon, olive oil
3/4 pound ground pork
1 teaspoon Chinese five-spice powder
1 tablespoon soy sauce
2 tablespoons brown sugar
8-10 Bibb lettuce leaves
1 carrot, shredded
1 cucumber, peeled and julienned
Chopped peanuts (optional)

In a sauté pan over medium.

Add the pork, five-spice power, soy sauce, and brown sugar and cook until the pork is browned, 8 to 10 minutes. .

Scoop the pork mixture into the lettuce leaves. Garnish with the carrot, cucumber, and peanuts (if using).

This one is easy to package and take on the boat!

Enjoy

Getting kids to eat better without a fight is as simple as getting them involved in the process.

Teach them to cook and let them help you or even make the meal and you'll be done with dinner time fights!

Turkey Sloppy Joes with Cheese Fries

NOTE: This recipe method is written for children to follow, too. Adult helpers are referred to as GHs, or Grown Helpers.

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 package, 1 1/3 pounds, ground turkey breast or lean ground turkey
1/2 red onion
1/2 red bell pepper
1 tablespoon grill seasoning blend (recommended: McCormick Montreal Grill Seasoning or Mrs. Dash seasoning for poultry)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 cup tomato sauce,( 8- ounce) can
4 crusty sandwich rolls, split
12 celery sticks, available in produce department or Grown Helper can chop
12 carrot sticks, also available in produce department or grown helper can chop
Cheese Fries, recipe follows

Have a GH (grown helper) place a big skillet over medium high heat for you. Use some kitchen scissors to cut the turkey package open. Add some extra-virgin olive oil, 2 turns of the pan in a nice, slow stream. Have the GH add the ground turkey to the pan, in case it spatters. Break the turkey up with a big wooden spoon as it starts to cook. If anyone touches the raw turkey, they should go wash their hands.

If you are a really good chopper, using a small, sharp knife chop up some red onion. Remember when you are chopping to keep the fingers that are not holding the knife all tucked in and curled under. Have a GH help you. You need half a red onion chopped up small. Pull the seeds and white membrane and the top out of a half red bell pepper and chop that up small too. Add the veggies to the cooking meat and stir it all together.

Next, mix in a small bowl: grill seasoning blend, brown sugar, Worcestershire sauce and the tomato sauce. This will make your special sauce. When all the ingredients are combined, pour the sauce evenly over the meat and stir everything together really well. Turn the heat down to simmer and cook the sloppy mixture for 10 minutes. Blow on a spoonful until cool and taste it to see if you need to adjust the seasoning.

Have the GH help you serve. Place a bun bottom on a plate. Use a big ice cream scoop to get a pile of sloppy meat onto the bun. Put bun top in place and serve with vegetable sticks on the side and Cheese Fries.

Cheese Fries:

1 sack frozen French fries, any brand or shape - crinkle cut, thin cut, steak cut, waffle fries - prepared to package directions
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
2 1/2 cups, (10-ounce) sack shredded yellow Cheddar
3 squirts ketchup, about 1/4 cup

Have your GH (Grown Helper) put fries in oven on a cookie sheet. While fries are baking in the oven, have a GH place a sauce pot on the stove and heat it over medium heat. Add butter and melt it. Add the flour and stir. Cook butter and flour together for 1 minute or so. This is called "roux" (like Tigger and Roo with Pooh Bear) and it helps to thicken up sauces. Use a whisk to stir as the milk goes into the pot. Keep stirring until the milk gets thicker. Use a wooden spoon or heat-safe spatula to stir in the cheese.

When all of the cheese melts, take the sauce off the heat and stir in 3 squirts of ketchup. This is your SECRET ingredient. When everyone asks what you put in your cheese sauce that makes it taste so good, just say milk and cheese, you can NEVER tell what secret ingredients you add! Tell your GH to keep the secret, too or they can never help you again!

Pour the sauce over the fries or serve the sauce on the side if you like to dipping better.

Yield: 4 to 6 servings
Prep Time: 5 minutes
Cook Time: 12 minutes
Ease of preparation: easy

Recipe Courtesy www.foodnetwork.com





Sante Fe Veggie Quesadillas
1 (12 inch) flour tortilla
3/4 cup shredded Cheddar/Monterey Jack cheese blend
1/2 cup whole kernel corn, drained
1/2 cup diced red bell pepper
1/2 cup black beans, drained
1 chopped green onion

Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.

Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.





Chicken Cutlets

Boneless, skinless chicken breasts -- sometimes called cutlets -- are a perennial kid favorite, and easy for a parent and child to prepare together. They taste great served fresh from the pan and dipped in a homemade honey mustard sauce.

4 boneless, skinless chicken breasts (about 6 ounces each)
2/3 cup fine dry bread crumbs
1/3 cup freshly grated Parmesan
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
2 tablespoons milk
1/2 cup flour
2 to 4 tablespoons olive oil for frying

Step 1
Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. (Be sure to wash your hands well in warm soapy water immediately after handling raw chicken; do the same for any cutting boards or utensils that the meat comes into contact with.)

Step 2
Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside.

Step 3
Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.

Step 4
Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.

Step 5
Dip both sides of the floured cutlet in the egg mixture.

Step 6
Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.

Step 7
Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn't large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn't be any traces of pink.) Remove the cutlets from the heat and serve. Makes 4 servings.

Step 8
Make the tangy-sweet honey mustard dipping sauce: Stir together 1/4 cup deli-style mustard, 3 tablespoons sour cream, and 1 to 1 1/3 tablespoons honey, to taste.

ENJOY!




Quick and Easy Goulash

1 lb ground beef or turkey (or veggie crumbles)
1/2 onion,minced
2 T fresh basil and oregano, or 1 pinch dried
Large can of diced tomatoes with juice
Ketchup
Pinch of brown sugar
8 oz. macaroni, whole wheat preferred

Cook ground beef, turkey or crumbles with minced onion and herbs, drain off grease.
Add tomatoes with juice and a couple of tablespoons of brown sugar.
Stir in cooked and drained macaroni.
Add ketchup to make a sauce and stir until thoroughly mixed and heated.

Reheats and freezes well too! Can be ready in 15 minutes! Serves 4-6.

Why was the Animal Crackers box designed with a string handle?


A: The animal shaped cookie treats were introduced in 1902 as a Christmas novelty, and packaged so they would be hung from the Christmas trees.

Pepper and Mustardare the two top selling spices in the world!

Peanut butter was invented by St. Louis physician Ambrose Straub, who, concerned about the nutrition of his elderly, toothless patients, concocted a health-food product that was high in protein and easily digestible.



Celery has negative calories. It takes more calories to eat a piece of celery than the celery has in it to begin with.



Twinkies were originally filled with banana. It was replaced by vanilla-flavored cream during World War II, when the United States experienced a banana shortage.



A raisin dropped in a glass of fresh champagne will bounce up and down continually from the bottom of the glass to the top.

Baking

all-purpose flour
unbleached flour (for bread making)
granulated sugar
powdered sugar
brown sugar
cornstarch
baking powder
baking soda
yeast
shortening
chocolate (semi-sweet, bitter-sweet,
& Dutch process cocoa)

Dried Goods

dried beans (various types)
dried fruits
raisins

Rice
Arborio rice (for Risotto)
brown rice
white rice
wild rice

Tomatoes
(canned)

chopped tomatoes
tomato sauce
tomato paste
whole tomatoes

Vinegars

apple cider vinegar
balsamic vinegar
red wine vinegar
white wine vinegar

Dried Pasta

angel hair
fettuccine
lasagna
linguine
penne
spaghetti

Dried Herbs

basil leaves
bay leaves
cayenne pepper
chili powder
cumin (ground & seeds)
curry powder
dillweed
herbes de Providence
italian seasonnig
oregano
paprika
red peppers
rosemary
sage
salt (regular & coarse)
Tabasco or hot sauce
tarragon
thyme

Spices

cinnamon (ground & whole sticks)
cloves (ground & whole)
ground allspice
ground cardamon
ground ginger
ground nutmeg

Condiments

chicken broth
hoisin sauce
honey
horseradish
ketchup
lemon juice
lime juice
maple syrup
mayonnaise
molasses
mustard (regular & Dijon)
peanut butter
pickles (sweet, dill & relish)
salsa
soy sauce
sundried tomatoes
Terikiyi sauce
Worcestershire sauce

Oils

extra-virgin olive oil
vegetable oil

Milks

evaporated milk
powdered milk
sweetened condensed milk

Canned Goods

black beans
canned fruits
canned vegetables
cream of mushroom soup
mushrooms
olives (green & black)
pork & beans
tuna fish

Misc.

coffee (regular & decaf)
tea (various types)

Extracts

almond extract
vanilla extract
vanilla beans

Liquors

marsala wine
port wine
red wine
white wine

Gourmet Items

artichoke hearts
capers
dried mushrooms
olive paste
pesto
roasted peppers
shrimp & crab boil
Sundried Tomatoes in Oil

Fresh Produce

fresh herbs (various)
lemons
garlic bulbs
onions (red & white)
potatoes

Refrigerator or Freezer Staples

butter
cream (heavy or whipping)
eggs
parmesan cheese (not grated but a chunk)
sour cream
various cheeses
various nuts

Beyond that, you'll make a weekly list of meats and produce you'll want and keep some items frozen for emergency meals!