KEY LIME PIE
1 Graham cracker crust
1 lime jello (4 serving)
1 8 oz cream cheese
1 cup low fat cottage cheese
2 cup Cool Whip
2/3 cup boiling water
Stir boiling water into Jello until completely dissolved
Refrigerate to cool about 5-10 minutes
Put cream cheese in blender until smooth
Add cottage cheese and blend again until smooth
Pour in Jello and blend until completely blended, occasionally scraping down sides of blender with spatula
Pour into medium sized bowl and fold in Cool Whip
Pour into graham cracker crust and chill for 4 hours or until set
** You can add well drained crushed pineapple to cream cheese mixture before adding Jello to blender
**To make lemon fluff pie, just substitute lemon Jello for lime
Saturday, November 29, 2008
APPLE FOLDOVERS WITH GLAZE
APPLE FOLDOVERS
Filling:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 Tbsp butter
2 medium apples, peeled, finely chopped
1 Tbsp flour
1/4 tsp ground cinnamon
Crust:
1 box Pillsbury refrigerated pie crusts, softened
Glaze:
2/3 cup powdered sugar
1/8 tsp ground cinnamon
2-3 tsp apple cider or apple juice
Heat oven to 375
In a small bowl, mix walnuts, brown sugar, and butter with fork until crumbly
In medium bowl, stir together apples, flour, and 1/4 tsp cinnamon.. set aside
Unroll crusts on work surface
Cut each crust into quarters
Place about 1/4 cup apple mixture on one half of each pie crust wedge.
Sprinkle with walnut mixture
Fold untopped half over filled half.. foldovers will be full
Press edges with fork to seal, prick top with fork
Place on ungreased large cookie sheet
Bake 22-28 minutes or until golden brown
Cool 10 minutes
In small bowl, stir together glaze ingredients until smooth
Drizzle over foldovers..
Cool completely..about 30 minutes
Filling:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 Tbsp butter
2 medium apples, peeled, finely chopped
1 Tbsp flour
1/4 tsp ground cinnamon
Crust:
1 box Pillsbury refrigerated pie crusts, softened
Glaze:
2/3 cup powdered sugar
1/8 tsp ground cinnamon
2-3 tsp apple cider or apple juice
Heat oven to 375
In a small bowl, mix walnuts, brown sugar, and butter with fork until crumbly
In medium bowl, stir together apples, flour, and 1/4 tsp cinnamon.. set aside
Unroll crusts on work surface
Cut each crust into quarters
Place about 1/4 cup apple mixture on one half of each pie crust wedge.
Sprinkle with walnut mixture
Fold untopped half over filled half.. foldovers will be full
Press edges with fork to seal, prick top with fork
Place on ungreased large cookie sheet
Bake 22-28 minutes or until golden brown
Cool 10 minutes
In small bowl, stir together glaze ingredients until smooth
Drizzle over foldovers..
Cool completely..about 30 minutes
LEMON SUPREME BISCUIT CUPS
LEMON SUPREME BISCUIT CUPS
Makes 8 biscuit cups
8 oz cream cheese
4 Tbsp sugar
2 containers (6 oz each) Yoplait Thick & Creamy lemon supreme yogurt
2 tsp grated lemon peel
1 cup Cool Whip
1 16.3 oz can Pillsbury Grands Homestyle refrigerated shortcake biscuits
8 fresh whole strawberries
Heat oven to 350
In medium bowl , beat cream cheese and 2 Tbsp sugar with electric mixer until smooth
Beat in yogurt and lemon peel until blended
Fold in Cool Whip
Cover and refrigerate while making biscuit cups
Cut 8 (18 x 12") sheets of foil
Slightly crush each sheet to make a 2 1/2" ball.
Flatten the balls slightly and place on large ungreased cookie sheet
In a shallow dish, place remaining 2 Tbsp sugar
Separate dough into 8 biscuits
Press or roll each biscuit into 4 " rounds
Press both sides of each round into sugar
Place gently over the foil ball, shaping to fit around the ball
Bake 13-15 minutes or until golden brown
Cool 5 minutes
Remove the biscuit cups from the foil balls
Fill each with rounded 13 cup lemon mixture and top each with a strawberry
Makes 8 biscuit cups
8 oz cream cheese
4 Tbsp sugar
2 containers (6 oz each) Yoplait Thick & Creamy lemon supreme yogurt
2 tsp grated lemon peel
1 cup Cool Whip
1 16.3 oz can Pillsbury Grands Homestyle refrigerated shortcake biscuits
8 fresh whole strawberries
Heat oven to 350
In medium bowl , beat cream cheese and 2 Tbsp sugar with electric mixer until smooth
Beat in yogurt and lemon peel until blended
Fold in Cool Whip
Cover and refrigerate while making biscuit cups
Cut 8 (18 x 12") sheets of foil
Slightly crush each sheet to make a 2 1/2" ball.
Flatten the balls slightly and place on large ungreased cookie sheet
In a shallow dish, place remaining 2 Tbsp sugar
Separate dough into 8 biscuits
Press or roll each biscuit into 4 " rounds
Press both sides of each round into sugar
Place gently over the foil ball, shaping to fit around the ball
Bake 13-15 minutes or until golden brown
Cool 5 minutes
Remove the biscuit cups from the foil balls
Fill each with rounded 13 cup lemon mixture and top each with a strawberry
APPLE STRUDEL
APPLE STRUDEL
2/3 cup milk, scalded
1/2 cup sugar
1 1/4 tsp salt
6 Tbsp butter, melted
2/3 cup lukewarm water
2 Tbsp sugar
2 pkg active dry yeast
3 eggs
6 cup flour
Filling:
9 apples, peeled and sliced
1 1/2 cup cream
1 1/2 c sugar
butter
cinnamon
Scald milk in saucepan
Add butter
Dissolve yeast in lukewarm water
Add sugar and set aside about 10 minutes
When milk and butter are warm enough to touch, stir in the yeast mixture
Use a whisk and beat eggs well and stir in to combine
Gradually add 3 cups flour
Beat till smooth with an electric mixer
Stir in remaining flour, or enough to make a soft dough (about 3 cups)
Place in greased bowl, turning once to coat with oil
Cover and let rise until doubled in bulk (about 1-2 hours)
Turn out onto lightly floured board and divide into 3 pieces
Roll out each piece and stretch with hands to fit into an 11x11x3" pan
Press the edges tightly against the pan so it doesn't spring back
If dough is too elastic, place on counter, cover with a bowl so that it doesn't dry out and allow to rest for 30 minutes. This will relax the gluten and the dough will be more manageable.
Peel and core apples and slice thinly
Arrange the apples lengthwise in rows across the strudel dough
Cover loosely with plastic wrap and allow to rise in a warm, draft free place until double in bulk.
Remove wrap
Into each of the 3 pans, pour 1/2 cup cream
Cover apples in each pan with a mixture of 1/2 cup sugar and sprinkle liberally with cinnamon
Starting with the long end, roll up jelly roll style into a log
Form the log into a horseshoe or U shape.
Brush the top with milk or cream and sprinkle with sugar
Bake in preheated oven at 350 degrees until lightly golden, about 35 minutes
Puncture bubbles
2/3 cup milk, scalded
1/2 cup sugar
1 1/4 tsp salt
6 Tbsp butter, melted
2/3 cup lukewarm water
2 Tbsp sugar
2 pkg active dry yeast
3 eggs
6 cup flour
Filling:
9 apples, peeled and sliced
1 1/2 cup cream
1 1/2 c sugar
butter
cinnamon
Scald milk in saucepan
Add butter
Dissolve yeast in lukewarm water
Add sugar and set aside about 10 minutes
When milk and butter are warm enough to touch, stir in the yeast mixture
Use a whisk and beat eggs well and stir in to combine
Gradually add 3 cups flour
Beat till smooth with an electric mixer
Stir in remaining flour, or enough to make a soft dough (about 3 cups)
Place in greased bowl, turning once to coat with oil
Cover and let rise until doubled in bulk (about 1-2 hours)
Turn out onto lightly floured board and divide into 3 pieces
Roll out each piece and stretch with hands to fit into an 11x11x3" pan
Press the edges tightly against the pan so it doesn't spring back
If dough is too elastic, place on counter, cover with a bowl so that it doesn't dry out and allow to rest for 30 minutes. This will relax the gluten and the dough will be more manageable.
Peel and core apples and slice thinly
Arrange the apples lengthwise in rows across the strudel dough
Cover loosely with plastic wrap and allow to rise in a warm, draft free place until double in bulk.
Remove wrap
Into each of the 3 pans, pour 1/2 cup cream
Cover apples in each pan with a mixture of 1/2 cup sugar and sprinkle liberally with cinnamon
Starting with the long end, roll up jelly roll style into a log
Form the log into a horseshoe or U shape.
Brush the top with milk or cream and sprinkle with sugar
Bake in preheated oven at 350 degrees until lightly golden, about 35 minutes
Puncture bubbles
APPLE PIZZA
APPLE PIZZA
1 pizza dough, thawed, room temperature
3 Macintosh apples
white sugar
cinnamon
Topping:
1 cup flour
1 cup sugar
1/2 cup (1 stick) butter, softened and room temp
Roll out pizza dough on pizza stone
Let stand about 10-15 minutes
Do not allow dough to rise too much
In bowl, slice apples as if for pie
Toss with sugar and cinnamon to coat
Arrange individual slices of apple on entire pizza
Crumble topping over apples
Bake at 400 degrees for 20 minutes
1 pizza dough, thawed, room temperature
3 Macintosh apples
white sugar
cinnamon
Topping:
1 cup flour
1 cup sugar
1/2 cup (1 stick) butter, softened and room temp
Roll out pizza dough on pizza stone
Let stand about 10-15 minutes
Do not allow dough to rise too much
In bowl, slice apples as if for pie
Toss with sugar and cinnamon to coat
Arrange individual slices of apple on entire pizza
Crumble topping over apples
Bake at 400 degrees for 20 minutes
Friday, November 28, 2008
PB CHOCOLATE CHEESECAKE PIE
PEANUT BUTTER CHOCOLATE CHEESECAKE PIE
1 9" (6oz) prepared chocolate crumb crust
1/4 cup + 2 Tbsp unsalted peanuts, chopped, divided
2 Tbsp caramel topping , divided
1 2/3 cups (11 oz pkg) Peanut Butter and Milk Chocolate Morsels
1/4 cup milk
1 pkg (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 1/2 cups frozen whipped topping , thawed
Sprinkle 1/4 cup peanuts onto bottom of pie crust.
Drizzle with 1 Tbsp caramel topping
Combine morsels and milk in medium, uncovered microwave-safe bowl
Microwave on Med high for 45 seconds: Stir
Morsels may retain some of their shape. If necessary, microwave at an additional 10 to 15 second intervals, stirring until smooth.
Beat cream cheese and sugar in large mixer bowl until creamy.
Beat in chocolate mixture
Add whipped topping and stir vigorously until smooth
Spoon into prepared pie crust and swirl top
Sprinkle with remaining peanuts and drizzle with remaining caramel topping
Cover
Refrigerate at least 1 hour
1 9" (6oz) prepared chocolate crumb crust
1/4 cup + 2 Tbsp unsalted peanuts, chopped, divided
2 Tbsp caramel topping , divided
1 2/3 cups (11 oz pkg) Peanut Butter and Milk Chocolate Morsels
1/4 cup milk
1 pkg (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 1/2 cups frozen whipped topping , thawed
Sprinkle 1/4 cup peanuts onto bottom of pie crust.
Drizzle with 1 Tbsp caramel topping
Combine morsels and milk in medium, uncovered microwave-safe bowl
Microwave on Med high for 45 seconds: Stir
Morsels may retain some of their shape. If necessary, microwave at an additional 10 to 15 second intervals, stirring until smooth.
Beat cream cheese and sugar in large mixer bowl until creamy.
Beat in chocolate mixture
Add whipped topping and stir vigorously until smooth
Spoon into prepared pie crust and swirl top
Sprinkle with remaining peanuts and drizzle with remaining caramel topping
Cover
Refrigerate at least 1 hour
Thursday, November 27, 2008
CRANBERRY RELISH
CRANBERRY RELISH WITH JELLO
6 oz Jello.. I used Cherry, but I think Cranberry would have been better.
1 1/4 cups water
1 cup chopped pecans or walnuts
1 cup sugar
1/2 cup lemon juice
1 16 oz bag fresh cranberries
1 unpeeled orange, quartered and seeded
1 cup chopped celery
1 cup crushed pineapple, drained
Prepare the Jello with the water
Stir till dissolved
Add sugar and lemon juice to Jello mixture, mix well
Refrigerate mixture while you prepare the rest.
Chop cranberries with the orange in small amounts in a blender or food processor.
Place in a large bowl and stir in pineapple, celery and nuts
Combine all this with Jello mixture
Chill well
* the original recipe had a Granny Smith apple peeled, cored, seeded and chopped
I added pineapple..
6 oz Jello.. I used Cherry, but I think Cranberry would have been better.
1 1/4 cups water
1 cup chopped pecans or walnuts
1 cup sugar
1/2 cup lemon juice
1 16 oz bag fresh cranberries
1 unpeeled orange, quartered and seeded
1 cup chopped celery
1 cup crushed pineapple, drained
Prepare the Jello with the water
Stir till dissolved
Add sugar and lemon juice to Jello mixture, mix well
Refrigerate mixture while you prepare the rest.
Chop cranberries with the orange in small amounts in a blender or food processor.
Place in a large bowl and stir in pineapple, celery and nuts
Combine all this with Jello mixture
Chill well
* the original recipe had a Granny Smith apple peeled, cored, seeded and chopped
I added pineapple..
Wednesday, November 19, 2008
4 LAYER PUMPKIN CAKE
Luscious Four-Layer Pumpkin Cake
Prep Time:
20 min
Total Time:
1 hr 50 min
Makes:
Makes 16 servings.
What You Need
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup PLANTERS Chopped Pecans
Make It
HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans.
Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.
Remove from pans to wire racks; cool completely.
Beat cream cheese in small bowl with mixer until creamy.
Add sugar, remaining pumpkin and spice; mix well.
Gently stir in COOL WHIP.
CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.)
Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate.
Make 2-inch horizontal cut around side of cake, using long serrated knife.
Cut all the way through cake layer to make 2 layers.
Remove top layer by sliding it onto 9-inch round cardboard circle.
Frost cake layer on plate with 1/3 of COOL WHIP mixture.
Slide top half of split cake layer from cardboard circle onto frosted layer on plate.
Place the remaining unsplit cake layer on a cutting board.
Cut into 2 layers as done for the first layer.
Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Nutrition Infomation
Calories
360
Total fat
19 g
Saturated fat
8 g
Cholesterol
70 mg
Sodium
310 mg
Carbohydrate
44 g
Dietary fiber
1 g
Sugars
31 g
Protein
5 g
Prep Time:
20 min
Total Time:
1 hr 50 min
Makes:
Makes 16 servings.
What You Need
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup PLANTERS Chopped Pecans
Make It
HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans.
Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.
Remove from pans to wire racks; cool completely.
Beat cream cheese in small bowl with mixer until creamy.
Add sugar, remaining pumpkin and spice; mix well.
Gently stir in COOL WHIP.
CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.)
Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate.
Make 2-inch horizontal cut around side of cake, using long serrated knife.
Cut all the way through cake layer to make 2 layers.
Remove top layer by sliding it onto 9-inch round cardboard circle.
Frost cake layer on plate with 1/3 of COOL WHIP mixture.
Slide top half of split cake layer from cardboard circle onto frosted layer on plate.
Place the remaining unsplit cake layer on a cutting board.
Cut into 2 layers as done for the first layer.
Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Nutrition Infomation
Calories
360
Total fat
19 g
Saturated fat
8 g
Cholesterol
70 mg
Sodium
310 mg
Carbohydrate
44 g
Dietary fiber
1 g
Sugars
31 g
Protein
5 g
PUMPKIN PIE
Pumpkin Pie
Description
Nothing completes Thanksgiving like pumpkin pie. Redolent with spices, this warm, creamy treat is enhanced with a delightfully crispy, light crust that tastes deceivingly buttery, though no butter is used. Whipped topping and chocolate shavings make a gorgeous and irresistible garnish, if desired.
Tip : Pie filling can be made up to 1 day in advance and refrigerated in a covered container until needed. Whisk well before filling pie shell.
Makes 8 servings
Prep time: 20 minutes
Cook time:1 hour
Ingredients
6 (9"x14") sheets whole-wheat phyllo dough, thawed
1/3 cup granular sugar substitute
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 (15-ounce) can pumpkin puree
4 large egg whites
1 large egg yolk
1 (12-ounce) can 2% evaporated milk
2 tablespoons sugar-free maple syrup
2 teaspoons vanilla extract
Light or fat-free whipped topping (optional)
Bittersweet chocolate for shavings (optional)
Instructions
Position rack in middle of oven and heat oven to 350°F. Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.
Lightly coat a 9" pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. Repeat with remaining sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.
Place a piece of parchment or wax paper on top of crust. Weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.
In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.
Remove crust from oven, and remove pie weights. Pour filling into crust and bake until tester inserted in the center comes out clean, 45–50 minutes. Remove pie from oven and cool at room temperature to set. Just before serving, top each slice of pie with 1–2 tablespoons whipped topping and chocolate shavings, if desired.
Nutritional information
130 calories
2.5 total fat (1 g sat)
19 g carbohydrate
7 g protein
2 g fiber
300 mg sodium
Monday, November 17, 2008
ZONE REUBEN
Zone Reuben
Ingredients:
2 ounces lean corned beef [2P]
2 pieces of whole rye bread [3C](check label)
1 ounce low fat Swiss cheese [1P]
Sauerkraut to taste
1 Tablespoon of Thousand Island dressing [3F]
Directions:
Coat pan with spray butter.
Grill sandwich on both sides until cheese melts.
Ingredients:
2 ounces lean corned beef [2P]
2 pieces of whole rye bread [3C](check label)
1 ounce low fat Swiss cheese [1P]
Sauerkraut to taste
1 Tablespoon of Thousand Island dressing [3F]
Directions:
Coat pan with spray butter.
Grill sandwich on both sides until cheese melts.
ZONE LASAGNA
Zone Lasagna
Ingredients:
1 bread loaf pan
2 medium zucchini
5-6 mushrooms, sliced
1/2 cup chopped Spanish onion (10g C)
1 cup low-fat spaghetti sauce (i.e. Healthy Choice) (24 g C)
2 tablespoons tomato paste
Sweet basil, oregano, garlic to taste
1/2 cup veggie ground round or 5 tablespoons TVP (15g P, 6g C)
2 tsp. canola or olive oil (9g F)
1/4 cup egg beaters (5g P)
1/3 cup 1% cottage cheese (10g P, 4g C)
1/2 cup shredded 3-blend cheese or mozzarella cheese (18g P, 10g F)
2 tablespoons light parmesan cheese (6g P, 2g F)
Directions:
Slice zucchini lengthwise into 6 even slices and brush or spray with olive oil.
Broil for about 5 minutes or until desired tenderness is reached.
(Note: The zucchini will not soften when baking in lasagna).
Sauté mushrooms and onions in oil.
Add veggie ground round last 2 minutes of cooking.
Add spaghetti sauce, tomato paste and spices and heat thoroughly.
Mix cottage cheese with egg beaters.
Put some sauce mixture in bottom of bread loaf pan.
Layer 2 slices of zucchini.
Top with 1/3 of sauce mixture,
then 1/3 of cottage cheese mixture and 1/3 of shredded cheese.
Repeat layers 2 more times ending with shredded cheese.
Sprinkle parmesan cheese on top.
Cover with foil and bake @ 350 degrees for 30 minutes.
Remove foil and bake for another 20 minutes.
Uncover and let stand for 10 minutes covered with foil.
Cut in half.
Serve with salad to round out carbs with each serving.
Remark: Makes 2 servings (4 blocks each).Total = 54P (8 blocks), 21F (7 blocks), 54 C (6 blocks).
Ingredients:
1 bread loaf pan
2 medium zucchini
5-6 mushrooms, sliced
1/2 cup chopped Spanish onion (10g C)
1 cup low-fat spaghetti sauce (i.e. Healthy Choice) (24 g C)
2 tablespoons tomato paste
Sweet basil, oregano, garlic to taste
1/2 cup veggie ground round or 5 tablespoons TVP (15g P, 6g C)
2 tsp. canola or olive oil (9g F)
1/4 cup egg beaters (5g P)
1/3 cup 1% cottage cheese (10g P, 4g C)
1/2 cup shredded 3-blend cheese or mozzarella cheese (18g P, 10g F)
2 tablespoons light parmesan cheese (6g P, 2g F)
Directions:
Slice zucchini lengthwise into 6 even slices and brush or spray with olive oil.
Broil for about 5 minutes or until desired tenderness is reached.
(Note: The zucchini will not soften when baking in lasagna).
Sauté mushrooms and onions in oil.
Add veggie ground round last 2 minutes of cooking.
Add spaghetti sauce, tomato paste and spices and heat thoroughly.
Mix cottage cheese with egg beaters.
Put some sauce mixture in bottom of bread loaf pan.
Layer 2 slices of zucchini.
Top with 1/3 of sauce mixture,
then 1/3 of cottage cheese mixture and 1/3 of shredded cheese.
Repeat layers 2 more times ending with shredded cheese.
Sprinkle parmesan cheese on top.
Cover with foil and bake @ 350 degrees for 30 minutes.
Remove foil and bake for another 20 minutes.
Uncover and let stand for 10 minutes covered with foil.
Cut in half.
Serve with salad to round out carbs with each serving.
Remark: Makes 2 servings (4 blocks each).Total = 54P (8 blocks), 21F (7 blocks), 54 C (6 blocks).
ONE BOWL LUNCH TO GO
One Bowl Lunch to Go
Ingredients:
3 oz. cooked chicken breast, diced (leftover from dinner the night before)[3P]
2 c. mixed salad greens--(freebie)
1 whole Granny Smith apple, diced [2C]
2 tbsp. Ken's Light Raspberry Walnut Vinaigrette Dressing (it's a guilty pleasure)[2F, 1C]
1 1/2 tsp. slivered almonds [1F]
Directions:
Place salad greens, chicken, apple, and almonds in a sealable bowl (like Zip lock or Tupperware).
Keep dressing separate until ready to mix (I use the Tupperware Midgets containers.
They look like little cups with lids, and they hold only 2 oz. of dressing!)
Pour dressing over salad mix, re-seal, and shake to mix dressing.
Ingredients:
3 oz. cooked chicken breast, diced (leftover from dinner the night before)[3P]
2 c. mixed salad greens--(freebie)
1 whole Granny Smith apple, diced [2C]
2 tbsp. Ken's Light Raspberry Walnut Vinaigrette Dressing (it's a guilty pleasure)[2F, 1C]
1 1/2 tsp. slivered almonds [1F]
Directions:
Place salad greens, chicken, apple, and almonds in a sealable bowl (like Zip lock or Tupperware).
Keep dressing separate until ready to mix (I use the Tupperware Midgets containers.
They look like little cups with lids, and they hold only 2 oz. of dressing!)
Pour dressing over salad mix, re-seal, and shake to mix dressing.
EASY AWESOME CHICKEN
Easy Awesome Chicken
Ingredients:
3 oz chicken breast (3 Blocks Protein)
1 tsp olive oil (3 Blocks Fat)
3/4 cup pineapple, cubed (1 1/2 Blocks Carb)
1 1/2 cups frozen broccoli (1 1/2 Blocks Carb)
Garlic powder
Salt
Pepper
Ginger
Directions:
Heat olive oil in non-stick frying pan.
Cut chicken into bite-size pieces, add to olive oil and brown. Stir often.
Add salt, pepper, and garlic to taste.
While chicken is cooking, prepare broccoli according to package directions (microwave is easiest!)
Add pineapple to chicken mixture.
Sprinkle with ginger.
Cook chicken mix until chicken is cooked through, pineapple has softened, and juice has thickened slightly (about 5 minutes).
Create broccoli bed on serving plate, pour chicken mixture on top and serve immediately.
Variations: Cut olive oil in half and sprinkle final product with almond slivers.
Add broccoli to chicken mix for more of a stir fry.
Ingredients:
3 oz chicken breast (3 Blocks Protein)
1 tsp olive oil (3 Blocks Fat)
3/4 cup pineapple, cubed (1 1/2 Blocks Carb)
1 1/2 cups frozen broccoli (1 1/2 Blocks Carb)
Garlic powder
Salt
Pepper
Ginger
Directions:
Heat olive oil in non-stick frying pan.
Cut chicken into bite-size pieces, add to olive oil and brown. Stir often.
Add salt, pepper, and garlic to taste.
While chicken is cooking, prepare broccoli according to package directions (microwave is easiest!)
Add pineapple to chicken mixture.
Sprinkle with ginger.
Cook chicken mix until chicken is cooked through, pineapple has softened, and juice has thickened slightly (about 5 minutes).
Create broccoli bed on serving plate, pour chicken mixture on top and serve immediately.
Variations: Cut olive oil in half and sprinkle final product with almond slivers.
Add broccoli to chicken mix for more of a stir fry.
CHICKEN & ASPARAGUS BUNDLES
Chicken and Asparagus Bundles
Ingredients:
4 boneless skinless chicken breast halves (1 pound)
20 fresh asparagus spears (about 1 pound), trimmed
4-1/2 teaspoons olive oil
2 teaspoons lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup chopped green onions
2 teaspoons cornstarch
1 cup fat free chicken broth
Directions:
Flatten chicken breasts slightly.
Wrap each around 5 asparagus spears; secure with toothpick.
Place in a 13-in.by 9 by 2 in. baking dish coated with nonstick spray.
Combine the oil, lemon juice and seasonings; pour over bundles.
Cover asparagus tips with foil.
Cover and bake at 350 degrees for 15 min.
Uncover and sprinkle with onions.
Bake 12 - 15 min. longer or until the chicken juices are clear and the asparagus is crisp tender.
Remove bundles to a serving platter and keep warm.
In a saucepan, combine cornstarch and broth until smooth; stir in pan juices.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove toothpicks from bundles; top with sauce.
Ingredients:
4 boneless skinless chicken breast halves (1 pound)
20 fresh asparagus spears (about 1 pound), trimmed
4-1/2 teaspoons olive oil
2 teaspoons lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup chopped green onions
2 teaspoons cornstarch
1 cup fat free chicken broth
Directions:
Flatten chicken breasts slightly.
Wrap each around 5 asparagus spears; secure with toothpick.
Place in a 13-in.by 9 by 2 in. baking dish coated with nonstick spray.
Combine the oil, lemon juice and seasonings; pour over bundles.
Cover asparagus tips with foil.
Cover and bake at 350 degrees for 15 min.
Uncover and sprinkle with onions.
Bake 12 - 15 min. longer or until the chicken juices are clear and the asparagus is crisp tender.
Remove bundles to a serving platter and keep warm.
In a saucepan, combine cornstarch and broth until smooth; stir in pan juices.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove toothpicks from bundles; top with sauce.
CHICKEN AND DRESSING
Chicken and Dressing
Ingredients:
4 c. cauliflower (cooked) (1 block carb)
2 c. chopped celery (1 block carb)
2 c. chopped mushrooms (1/2 block carb)
1 c. chopped green pepper (1/2 block carb)
1 tsp. slivered almonds (2 blocks of fat)
2 tblsp. poultry seasoning
2 tsp. dry onion flakes
Salt/pepper to taste
3 oz. of boneless chicken (3 blocks protein)
2/3 tsp. olive oil (2 blocks fat)
Directions:
Mix vegetables, seasonings, and almonds all together.
Place into a casserole dish.
Arrange boneless chicken on top of dressing.
Drizzle olive oil over chicken mixture.
Bake 350 degree for 30 minutes.
Remark: Serve one 3-block meal
Ingredients:
4 c. cauliflower (cooked) (1 block carb)
2 c. chopped celery (1 block carb)
2 c. chopped mushrooms (1/2 block carb)
1 c. chopped green pepper (1/2 block carb)
1 tsp. slivered almonds (2 blocks of fat)
2 tblsp. poultry seasoning
2 tsp. dry onion flakes
Salt/pepper to taste
3 oz. of boneless chicken (3 blocks protein)
2/3 tsp. olive oil (2 blocks fat)
Directions:
Mix vegetables, seasonings, and almonds all together.
Place into a casserole dish.
Arrange boneless chicken on top of dressing.
Drizzle olive oil over chicken mixture.
Bake 350 degree for 30 minutes.
Remark: Serve one 3-block meal
PORK & MUSHROOM GRAVY
Pork and Mushroom Gravy
Ingredients:
4 ounces Pork, without the bone [4 P]
1/2 cup onion, thinly sliced [1/2 C]
3 cups mushrooms, thinly sliced [1 C]
2/3 cup unsweetened applesauce [2 C]
2 teaspoons cornstarch [1/2 C]
1 1/3 teaspoons olive oil, divided [4 F]
Spices
2 teaspoons cider vinegar
1 teaspoon orange extract
1/8 teaspoon dill
1/4 teaspoon cinnamon
1 cup lemon- and lime-flavored water
1/8 teaspoon lemon herb seasoning
Directions:
Heat 2/3 teaspoon oil in medium nonstick sauté pan.
Sauté cubed pork with onion, cider vinegar and lemon herb seasoning.
Sauté until pork is cooked through, about 5 to 7 minutes.
In second sauté pan, heat remaining oil and sauté mushrooms for 3 to 5 minutes.
Add remaining ingredients and sauté until liquid is thickened.
Mix cornstarch with a little water to dissolve it before adding to the saucepan.
Spoon mushroom mixture onto serving plate and top with pork.
Ingredients:
4 ounces Pork, without the bone [4 P]
1/2 cup onion, thinly sliced [1/2 C]
3 cups mushrooms, thinly sliced [1 C]
2/3 cup unsweetened applesauce [2 C]
2 teaspoons cornstarch [1/2 C]
1 1/3 teaspoons olive oil, divided [4 F]
Spices
2 teaspoons cider vinegar
1 teaspoon orange extract
1/8 teaspoon dill
1/4 teaspoon cinnamon
1 cup lemon- and lime-flavored water
1/8 teaspoon lemon herb seasoning
Directions:
Heat 2/3 teaspoon oil in medium nonstick sauté pan.
Sauté cubed pork with onion, cider vinegar and lemon herb seasoning.
Sauté until pork is cooked through, about 5 to 7 minutes.
In second sauté pan, heat remaining oil and sauté mushrooms for 3 to 5 minutes.
Add remaining ingredients and sauté until liquid is thickened.
Mix cornstarch with a little water to dissolve it before adding to the saucepan.
Spoon mushroom mixture onto serving plate and top with pork.
PORK CHOP DIJON & BRUSSELS SPROUTS
Pork Chop Dijon & Brussels Sprouts
Ingredients:
Brussel Sprouts and Apples
3 cups fresh Brussels Sprouts (8 large or 12 small)
1 1/2 Red Apples with peel left on
1 tsp. Olive Oil
Salt & freshly ground Black Pepper to taste
Pork Chop Dijon
4 oz. Boneless Pork Chop trimmed of fat
1/3 tsp. Olive Oil
1 tbsp. Tarragon flavored Dijon Mustard
1 tbsp. White Wine
1 tbsp. Water
1/8 tsp. Ground Ginger
1 small Shallot, minced
Directions:
Brussel Sprouts and Apples
Trim about 1/2" off the stem end of each Brussels Sprout, then cut a deep X in the bottom of each with a sharp knife (this will shorten the cooking time).
Discard any loose outer leaves.
Heat to boiling in a saucepan enough water to cover sprouts.
Add salt to taste.
Add sprouts and boil until bright green and crisp tender (about 5 minutes).
Do not over cook. Drain.
While sprouts are cooking, core apple and cut into 1" chunks.
Heat oil in non-stick frying pan.
Add apple pieces and drained sprouts.
Sauté until apple is just beginning to soften and sprouts are desired tenderness.
Sprinkle with freshly ground black pepper.
Pork Chop Dijon
Heat olive oil in small non-stick pan.
Sauté pork chop over medium/low heat 5 minutes per side or until pork is fully cooked but not dry.
Salt if desired.
Mix together mustard, wine, water and ginger.
Remove pork from pan.
Add chopped shallot to pan and sauté stirring 30 seconds.
Add mustard mixture to pan and reduce over medium/high heat until sauce thicken slightly.
Pour over pork chop and serve immediately.
Ingredients:
Brussel Sprouts and Apples
3 cups fresh Brussels Sprouts (8 large or 12 small)
1 1/2 Red Apples with peel left on
1 tsp. Olive Oil
Salt & freshly ground Black Pepper to taste
Pork Chop Dijon
4 oz. Boneless Pork Chop trimmed of fat
1/3 tsp. Olive Oil
1 tbsp. Tarragon flavored Dijon Mustard
1 tbsp. White Wine
1 tbsp. Water
1/8 tsp. Ground Ginger
1 small Shallot, minced
Directions:
Brussel Sprouts and Apples
Trim about 1/2" off the stem end of each Brussels Sprout, then cut a deep X in the bottom of each with a sharp knife (this will shorten the cooking time).
Discard any loose outer leaves.
Heat to boiling in a saucepan enough water to cover sprouts.
Add salt to taste.
Add sprouts and boil until bright green and crisp tender (about 5 minutes).
Do not over cook. Drain.
While sprouts are cooking, core apple and cut into 1" chunks.
Heat oil in non-stick frying pan.
Add apple pieces and drained sprouts.
Sauté until apple is just beginning to soften and sprouts are desired tenderness.
Sprinkle with freshly ground black pepper.
Pork Chop Dijon
Heat olive oil in small non-stick pan.
Sauté pork chop over medium/low heat 5 minutes per side or until pork is fully cooked but not dry.
Salt if desired.
Mix together mustard, wine, water and ginger.
Remove pork from pan.
Add chopped shallot to pan and sauté stirring 30 seconds.
Add mustard mixture to pan and reduce over medium/high heat until sauce thicken slightly.
Pour over pork chop and serve immediately.
ZONE CHILI
ZONE CHILI
Ingredients:
18oz ground beef 10% lean [12P]
6oz mozzarella cheese [6P]
3 cup onion (petal) [2C]
2 cup green pepper (chopped)[1C]
2 cup red pepper (chopped)[1C]
4 cup tomato (chopped) [2.5C]
2-12oz cans V8 juice [4C]
3/4 cup canned tomato puree [1.5C]
1-1/2cup black beans [6C]
6 tsp olive oil separate [18F]
chili powder
onion powder
nutmeg
basil
allspice
cinnamon
parsley
cilantro
crushed red pepper
sage
Directions:
Brown ground beef, salt & pepper and some spices in 3 tsp of oil.
Place all other ingredients in crock-pot, except for cheese.
Add 2 cups of water.
Add browned meat.
Add spices to taste. (there is no science to spices, just add as much as you like)
Cook in crock-pot for several hours until hot through out, stirring occasionally.
Divide into 6 serving (2-cup servings) bowls and top each with 1 oz of cheese.
May be frozen/refrigerated for later consumption.
Remark: Makes six 3-block meals, 2 cups each
Ingredients:
18oz ground beef 10% lean [12P]
6oz mozzarella cheese [6P]
3 cup onion (petal) [2C]
2 cup green pepper (chopped)[1C]
2 cup red pepper (chopped)[1C]
4 cup tomato (chopped) [2.5C]
2-12oz cans V8 juice [4C]
3/4 cup canned tomato puree [1.5C]
1-1/2cup black beans [6C]
6 tsp olive oil separate [18F]
chili powder
onion powder
nutmeg
basil
allspice
cinnamon
parsley
cilantro
crushed red pepper
sage
Directions:
Brown ground beef, salt & pepper and some spices in 3 tsp of oil.
Place all other ingredients in crock-pot, except for cheese.
Add 2 cups of water.
Add browned meat.
Add spices to taste. (there is no science to spices, just add as much as you like)
Cook in crock-pot for several hours until hot through out, stirring occasionally.
Divide into 6 serving (2-cup servings) bowls and top each with 1 oz of cheese.
May be frozen/refrigerated for later consumption.
Remark: Makes six 3-block meals, 2 cups each
BEEF STEW AND BISCUITS
Beef Stew and Biscuits
Ingredients:
1 ZonePerfect Pizza & Bread Mix (we'll use half) [6F, 6C, 6P]
10 oz. lean beef [10P]
1/4 c. whole wheat flour [2C]
1/2 t. salt
1/4 t. pepper
1 T. + 1/3 t. olive oil [10F]
1 1/2 c. chopped onion [1C]
1 c. thick-sliced carrot [1C]
1 c. cubed potatoes [3C]
1 c. green peas [2C]
2 1/2 c. chopped celery [1C]
Directions:
Prepare bread mix according to package directions and bake either as a loaf, or as 8 muffins.
Cut meat into small pieces and dredge in flour seasoned with salt and pepper.
Brown in olive oil in a large heavy skillet.
Sprinkle meat with remaining flour and add onions.
Add boiling water just to cover meat mixture and cook over low heat covered for about 2 hours, stirring occasionally.
To serve, take one slice of the bread (a loaf is eight slices) or one muffin broken in two and place in a bowl.
Cover with one quarter of the stew and serve.
Ingredients:
1 ZonePerfect Pizza & Bread Mix (we'll use half) [6F, 6C, 6P]
10 oz. lean beef [10P]
1/4 c. whole wheat flour [2C]
1/2 t. salt
1/4 t. pepper
1 T. + 1/3 t. olive oil [10F]
1 1/2 c. chopped onion [1C]
1 c. thick-sliced carrot [1C]
1 c. cubed potatoes [3C]
1 c. green peas [2C]
2 1/2 c. chopped celery [1C]
Directions:
Prepare bread mix according to package directions and bake either as a loaf, or as 8 muffins.
Cut meat into small pieces and dredge in flour seasoned with salt and pepper.
Brown in olive oil in a large heavy skillet.
Sprinkle meat with remaining flour and add onions.
Add boiling water just to cover meat mixture and cook over low heat covered for about 2 hours, stirring occasionally.
To serve, take one slice of the bread (a loaf is eight slices) or one muffin broken in two and place in a bowl.
Cover with one quarter of the stew and serve.
CRANBERRY RELISH MOLD
CRANBERRY RELISH MOLD
from COOKS.COM
1 lg. can crushed pineapple
2 pkgs. cherry gelatin
3/4 c. sugar
2 c. hot water
1/2 c. 7-Up
2 tbsp. lemon juice
1 lb. ground or chopped raw cranberries
1 orange
1 c. chopped celery
1/2 c. chopped nuts (pecans or walnuts)
2 pkgs. cherry gelatin
3/4 c. sugar
2 c. hot water
1/2 c. 7-Up
2 tbsp. lemon juice
1 lb. ground or chopped raw cranberries
1 orange
1 c. chopped celery
1/2 c. chopped nuts (pecans or walnuts)
Drain pineapple, reserving liquid.
Combine gelatin and sugar, dissolving in hot water.
Add 7-Up, lemon juice, and reserved pineapple juice.
Chill until partially set.
Add pineapple and remaining ingredients.
Turn into a 2 quart mold.
Chill until firm.
Unmold on lettuce.
Makes 12 servings.
Combine gelatin and sugar, dissolving in hot water.
Add 7-Up, lemon juice, and reserved pineapple juice.
Chill until partially set.
Add pineapple and remaining ingredients.
Turn into a 2 quart mold.
Chill until firm.
Unmold on lettuce.
Makes 12 servings.
STUFFING
1/2 c butter1 large chopped onion
3 med celery ribs with leaves , chopped
1 15 oz bag cubed seasoned stuffing
1/4 c chopped fresh parsley
2 1/2 c homemade turkey stock or chicken broth as needed
2 tsp poultry seasoning
Salt and freshly ground black pepper
In a large skillet, melt butter over medium heat.
Add onion and celery till onion is golden, about 10 minutes
Stir often
Scrape veggies and butter into a large bowl.
Add the stuffing and parsley
Stir in enough stock to moisten the stuffing
Season with poultry seasoning
Add salt/pepper to taste
Stuff into the bird or place in buttered baking dish, drizzle with an additional 1/2c stock
Cover and bake 30 minutes at 350 for a side dish.
Yield: 10 cups
** For a crispy top, remove the cover the last 10 min or so
Variation:
Sausage and apple stuffing:
In a large non stick skillet over med heat, cook
1# bulk pork sausage , breaking up the meat with a spoon until cooked through (about 10 min)
Add to bread stuffing along with
1c dried apples (3 oz)
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