Pecan Pie Cupcakes

1 cup chopped pecans
½ cup all-purpose flour
1 cup packed brown sugar
⅔ cup butter, melted
2 eggs
Preheat oven to 350-degrees F. Liberally grease muffin tins with cooking spray; set aside. (I used silicone muffin cups sprayed with Pam for Baking and they slid right out.)

Combine all ingredients and mix well; fill each muffin cup 2/3 full. Bake 18 to 22 minutes or until golden brown. Makes 13-14 regular-sized cupcakes, or about 30 miniature ones.

Pineapple Chicken

1 20 oz. can pineapple chunks
1 clove garlic, crushed
2 teaspoon cornstarch
2 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
1 teaspoon rosemary, crushed
6 boneless skinless chicken breasts
1 lemon , thinly sliced


Drain pineapple, reserving juice. Combine reserved juice with garlic, cornstarch, Worcestershire, mustard, and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up. Broil until browned. Stir sauce; pour over chicken. Bake at 400˚ 30 minutes. Arrange pineapple and lemon slices around chicken. Spoon sauce from baking pan over all; continue baking 5 more minutes.

Pecan-Crusted Chicken with Orange Dipping Sauce

2 boneless, skinless chicken breasts (I bet if you used chicken tenders or cut the breasts into smaller pieces, it would take an even shorter amount of time.)
1 egg white
1/2 cup panko bread crumbs
1/4 cup pecan pieces, ground
salt and pepper
1 teaspoon mustard
3 tablespoons orange marmalade
3 tablespoons orange juice
1/2 teaspoon crushed red pepper

Preheat oven to 375˚. In a shallow bowl, whisk the egg white until frothy. Combine the panko crumbs and pecans with salt and pepper to taste in another bowl. Dip the chicken in the egg white to coat, and then in the pecan-panko mixture. Place chicken on a baking sheet coated with nonstick cooking spray. Bake about 30 minutes or until chicken is cooked through.

Orange Dipping Sauce: Combine mustard, marmalade, orange juice, and red pepper in a small bowl. Microwave 30 seconds.

Zucchini and Carrot Ribbons

from Alanna of A Veggie Venture

2 carrots, washed but peels on (or off if you prefer)
1 tablespoon butter
2 cloves garlic, minced
2 medium-size zucchini, blossom and stem ends removed
Salt & pepper

Cut the carrots into ribbons, then in half. (I didn't cut mine in half.) Heat the oil or butter in a large skillet til shimmery. Add the garlic and the carrots, stirring to coat with fat. Let cook, stirring often, while cutting the zucchini. Add the zucchini to the skillet, stirring to coat and to distribute the heat. Cook til soft (or al dente if you prefer). Season with salt and pepper. Serves 4

Mole-Style Pork Chops

from Cooking Light

1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
1 teaspoon ground chipotle chile peppers
1/2 teaspoon salt
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
Cooking spray

Heat a grill pan over medium heat.

Combine first 6 ingredients; rub evenly over both sides of pork. Lightly coat pork with cooking spray. Place pork on grill pan; cover and grill 3 minutes on each side or until done. Let stand 3 minutes.

Baked Acorn Squash

1 medium acorn squash
2 tablespoons butter
2-3 tablespoons brown sugar (we like ours sweet)

Preheat oven to 350˚. Spray a small baking dish with nonstick cooking spray. Cut squash in half vertically through the stem. Using a spoon, scoop out the insides and discard them. Place face down on baking dish and bake for 35-40 minutes. Turn over. (You might have to move them to a dish with sides so they don't fall over.) Place a tablespoon of butter and about a tablespoon and half of brown sugar in each half. Bake another 35-40 minutes. Serves 2.

Sticky Date and Coconut Cake

adapted from Cooking Light

Cake:
1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons butter
Dash of salt
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

Topping:
2/3 cup packed light brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons butter
2 teaspoons fat-free milk

1. Preheat oven to 350°.
2. To prepare cake, combine first 5 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in date mixture, granulated sugar, vanilla, and egg until well combined. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 20 minutes.
4. To prepare topping, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Pour brown sugar mixture over cake; bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Run a knife around outside edge. Cool completely on a wire rack.

Eastham Turnip-Potato Gratin

adapted from Cooking Light

1 ¼ pounds medium turnips (about 2, the size of baseballs), peeled and cut into (1/8-inch-thick) slices
Cooking spray
½ teaspoon kosher salt
½ teaspoon black pepper
¾ pound baking potato, peeled and cut into (1/8-inch-thick) slices
¾ cup (3 ounces) grated Gruyère cheese, divided
¾ cup fat-free, less-sodium chicken broth
1. Place turnips in saucepan; cover with water. Bring to boil. Reduce heat; simmer 15 minutes or until tender. Drain; pat dry.
2. Preheat oven to 350°.
3. Arrange one third of turnips in a 2-quart baking dish coated with cooking spray; sprinkle with one third of salt and one third of pepper. Arrange half of potato over turnip. Sprinkle 6 tablespoons cheese evenly over potato. Arrange one third turnip over cheese; sprinkle with one third of salt and one third of pepper. Arrange remaining potato over turnip. Arrange remaining turnip over potato; sprinkle with remaining salt and remaining pepper. Pour broth over vegetables. Cover with foil, pressing foil down onto turnip slices. Bake at 350° for 1 hour.
4. Preheat broiler.
5. Uncover turnips; sprinkle with the remaining 6 tablespoons cheese. Broil 8 minutes or until lightly browned.

Notes:
While the recipe calls for broiling, I just added the cheese and continued cooking another 10 minutes. I also had to drain off some liquid before I added the cheese topping.

Pan-Fried Fish with Rémoulade

adapted from Cooking Light
Sauce:
1 tablespoon chopped fresh parsley
2 tablespoons reduced-fat mayonnaise
1 teaspoon chopped capers
1 teaspoon whole-grain Dijon mustard
1/2 teaspoon minced fresh garlic
1/2 teaspoon fresh lemon juice

Fish:
1/4 cup all-purpose flour
1/2 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
2 (6-ounce) skinless halibut fillets
(I used 3 mahi mahi fillets)
1/4 teaspoon salt
1/4 teaspoon garlic powder (I substituted garlic salt for the salt and garlic powder)
* 1 tablespoon canola oil
* 2 lemon wedges
1. To prepare sauce, combine the first 6 ingredients.
2. Place flour in a shallow dish. Place panko in another shallow dish. Place egg white in another shallow dish.
3. Sprinkle fish evenly with salt and garlic powder. Working with 1 fillet at a time, dredge fish in flour, shaking off excess. Dip fish into egg white, allowing excess to drip off. Coat fish completely with panko, pressing lightly. Set aside. Repeat procedure with remaining fish, flour, egg white, and panko.
4. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat. Add fish to pan; reduce heat to medium, and cook 4 minutes on each side or until browned and fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce and lemon wedges.

Zucchini Oven Chips

from Joe of Culinary in the Country

¼ cup dry breadcrumbs
¼ cup (1 ounce) grated fresh Parmesan cheese (I used Asiago)
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
⅛ teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 ½ cups (1/4-inch-thick) slices zucchini (about 2 small)
*I added between 1/4 to 1/2 tsp of Cayenne
Cooking spray

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. (Joe and I did these on a baking stone instead). Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Tropical Muffins with Coconut-Macadamia Topping

from Cooking Light

Muffins:
1 1/3 cups all-purpose flour (about 6 ounces)
1 cup regular oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana (about 2)
1 cup low-fat buttermilk
1/2 cup packed brown sugar
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
1/2 cup canned crushed pineapple in juice, drained
1/3 cup flaked sweetened coconut
3 tablespoons finely chopped macadamia nuts, toasted
Cooking spray

Topping:
2 tablespoons flaked sweetened coconut
1 tablespoon finely chopped macadamia nuts
1 tablespoon granulated sugar
1 tablespoon regular oats
Preparation
1. Preheat oven to 400°.

2. To prepare muffins, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Make a well in center of flour mixture. Combine banana and next 5 ingredients (through egg) in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, 1/3 cup coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.
3. To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.
4. Sprinkle about 1 teaspoon of topping over each muffin. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Yield 18 muffins. (Cooking Lightsays this recipe will make 12, but even with almost-full muffin cups, it made 18. Also, since half of a small can of crushed pineapple is 1/2 cup, you might as well make two batches. What else can you do with half a can of crushed pineapple?

Rustic Black Rye Bread

high altitude recipe

1 ½ cups water
2 tablespoons cider vinegar
2 tablespoons softened butter or margarine
2 tablespoons molasses
2 ½ cups flour
1 cup rye flour
1 teaspoon salt
1 teaspoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
½ teaspoon onion powder
1 1/8 teaspoons active dry yeast

Place ingredients into the bread machine in order listed. Use the whole wheat, regular crust setting. Press start. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

Hearty Onion-Dill Bread

high altitude recipe

1 cup water
2 tablespoons vegetable oil
2 cups all-purpose flour
1 1/2 cups whole wheat flour
3 tablespoons sugar
2 tablespoons dried minced onion
2 tablespoons dried dill
2 teaspoons paprika
1 teaspoon salt
1 1/8 teaspoon bread machine yeast

Place ingredients in bread machine in order listed. Use whole wheat cycle. When bread is finished, remove from bread pan to cool on a wire rack for at least an hour. Makes a 1 1/2-pound loaf.

Pork Tenderloin with Sage, Garlic, and Honey

adapted from Cooking Light

2 Tablespoons olive oil
2 teaspoon lemon juice
2 cloves garlic, crushed
3 Tablespoons fresh sage, minced
OR
2 teaspoon crumbled dried sage
½ teaspoon coarsely ground black pepper
2 Tablespoon honey

Heat oven to 400˚. In small bowl, stir together oil, lemon juice, garlic, sage and pepper. Brown meat in a little olive oil in an ovenproof skillet. Brush with lemon juice mixture; roast for 10 minutes. Brush honey over top and sides; roast another 15 minutes more.

Bean Dip (as good as the brand name)

Lito-Fray Bean Dip

1 (15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
½ teaspoon salt
½ teaspoon granulated sugar
¼ teaspoon onion powder
¼ teaspoon paprika
⅛ teaspoon garlic powder
⅛ teaspoon cayenne pepper

1. Combine refried beans with the other ingredients in a food processor.
2. Puree ingredients on high speed until smooth.
3. Cover and chill for at least an hour before serving.

Oregano Olive Chicken

adapted from Taste of Home Healthy Cooking

1 broiler-fryer chicken, cut up and skin removed
¼ tsp. pepper
2 Tablespoons olive oil
½ cup white wine
½ cup pimiento-stuffed olives, chopped
¼ cup capers, drained
1 Tablespoon dried oregano
1 Tablespoon cider vinegar
2 garlic cloves , minced
1 teaspoon minced fresh thyme
Sprinkle chicken with pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet. Combine the remaining ingredients; pour into skillet, stirring to loosen brown bits. Bring to a boil. Return chicken to pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Serves 6. I served this with some rice. The chicken itself has 2 grams of carbohydrates per serving.

Baked Mostaccioli

adapted from Taste of Home Healthy Cooking Magazine

8 oz. uncooked mostaccioli or penne (I used Dreamfields)
1/2 pound lean ground turkey
1 small onion, chopped
1 14 1/2-oz. can diced tomatoes, undrained
1 6-oz can tomato paste
1/3 cup water
1 tsp dried oregano
1/2 tsp salt
1/2 tsp crushed red pepper
1/8 tsp pepper
2 cups (16 oz.) nonfat cottage cheese
1 tsp dried marjoram
1 1/2 cups (6 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large saucepan or deep skillet, cook the turkey and onion over medium heat until the meat is no longer pink; drain if necessary. Stir in the tomatoes, tomato paste, water, oregano, salt, red pepper, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. In a small bowl, combine cottage cheese and marjoram; set aside. Drain mostaccioli. Spread 1/2 cup meat sauce into an 11 x 7 x 2-inch baking dish coated with cooking spray. Layer half of the pasta, meat sauce and cheese. Top with cottage cheese mixture. Layer with remaining pasta, meat sauce and mozzarella cheese. Sprinkle with Parmesan. Bake, uncovered, at 350˚ for 30-40 minutes or until bubbly and heated through. Serves 6.

Patty Melts with Grilled Onions

adapted from Cooking Light


1 medium onion, thinly sliced
1 teaspoon balsamic vinegar
1/2 lb. lean ground beef
1/8 teaspoon salt
dash pepper
2 tablespoons Dijon mustard
4 slices rye bread
1/2 cup shredded Jarlsberg or other Swiss cheese

Preheat electric grill or pannini pan. Sprinkle onion with balsamic vinegar. Spray pan with nonstick cooking spray and add onion. Cook about 3 minutes; remove and keep warm. Divide beef into two patties and sprinkle with salt and pepper. Add patties to pan; cook about 4 minutes or until done. Spread 1 teaspoon mustard over 2 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, half of the onion, and 2 more tablespoons cheese. Spread about 1 teaspoon mustard on remaining bread slices; place, mustard side down, on top of sandwiches. Wipe pan, if necessary. Add sandwiches, and cook about 3 minutes or until bread is lightly browned and crusty. Makes 2.

Chipotle Chicken Taco Salad

from Cooking Light

Dressing:
⅓ cup chopped fresh cilantro
⅔ cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
¼ teaspoon salt
Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
½ cup diced peeled avocado
⅓ cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Fruit Bread

from Linda Darwent

1 1/3 cups liquid (I used water), warmed slightly
2 tablespoons butter or margarine
1 teaspoon salt
2 tablespoons brown sugar
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1/2 cup dried fruit (I used chopped dates; Linda has used cranberries; you can try apricots, raisins...any dried fruit)
1/2 cup chopped walnuts or pecans
1 teaspoon bread machine yeast

Place all ingredients in machine in order listed. Use sweet or whole wheat setting. Makes 1 1-pound loaf.

Chicken-Peanut Chow Mein

adapted from Cooking Light

1 cup matchstick-cut carrots
8 oz. spaghetti noodles (I used Dreamfields)
1 cup sugar (snap) peas
1 large boneless, skinless chicken breast
3 tablespoons soy sauce, divided
3/4 cup chicken broth
2 tablespoons Yoshida's Gourmet Sauce
1/2 teaspoon crushed red pepper (original recipe called for 1/4 teaspoon, but we like it spicy!)
1 1/2 cup sliced mushrooms
2 teaspoons bottled fresh ground ginger
1 cup sliced green onions
2 tablespoons dry-roasted peanuts, coarsely chopped

Bring a pot of water to a boil; add carrots and noodles. When the noodles are almost done, add the peas and cook another 3 minutes. Drain. Heat 2 teaspoons oil in a large skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm. Combine remaining soy sauce, chicken broth, Yoshida's sauce, and red pepper flakes. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts. Serves 4.

3-Minute Chocolate Cake

from the South Beach Diet

2 Tbsp butter or nontrans fat marg. (Smart Balance)
¼ c almond flour
1 Tbsp cocoa (heaping is best)
¼ tsp baking powder
3 Tbsp + 1 tsp measurable Splenda have also used 2-3 packets too)
1 Tbsp water
1 egg
Melt butter in microwave; add rest of ingredients and stir. Cover with plastic wrap, slice a hole in the center and microwave for 1 min, 20 secs; until center is set but still moist. Serves 2.

I would bet that if you really wanted to make a frosting, you could mix up some cream cheese with cocoa and Splenda.

Mediterranean Turkey Meatloaf Muffins

1/3 cup pistachios
½ medium onion, cut in chunks
¾ lb. ground turkey
1 egg
2 Tbsp. dried parsely
1 tsp dried oregano
½ tsp salt
¼ tsp pepper
2 Tblsp. bottled Italian dressing for basting the tops

Preheat oven to 400˚. Combine pistachios and onion in food processor; pulse until nuts are finely chopped. Add turkey, egg, parsley, oregano, salt and pepper, and pulse until mixed well. Divide into 6 lightly-greased muffin cups. Baste tops with Italian dressing. Bake 30 minutes.

Ground Beef and Turkey

Baked Mostaccioli
Barbecue Turkey Burgers
Beef and Cheese Foldover
Beef and Potato Quesadillas
Beef Patties en Croute
Emalene's Burgers
Empanadas Mendocinas
Freezer Stash Meatballs
Frikadellen
Iberian Meat Loaf
Meat Loaf Muffins
Meat Sauce Mix
Mediterranean Turkey Meatloaf Muffins
Mom's Spaghetti Sauce
Patty Melts with Grilled Onions
Picadillo
Pluto Pie
Sloppy Joes
Smoky Burgers
Stuffed Bell Peppers
Swedish Meatballs
Taco Pockets
Texas Goulash
Turkey Burgers with Curry-Lime Mayo

Banana Nut Bread for the Bread Machine

1 ½ cups all-purpose flour
⅔ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup vegetable oil
2 extra large eggs, lightly beaten
¼ cup sour cream
1 teaspoon vanilla
⅔ cup mashed bananas
⅓ cup pecans or walnuts, finely chopped

1. Into baking pan measure flour, sugar, baking powder, soda, and salt.
2. Add oil, eggs, sour cream, and vanilla.
3. Insert pan securely into unit; close lid.
4. Select"Cake" setting; press"Start.
5. When beep sounds after about 5 minutes, add mashed banana and nuts.
6. Press"Start" again.
7. The"Complete" light will flash when cake is done.

Coconut Tart

from Just Cross Stitch Magazine

1 c coconut
1 c sugar
4 eggs
1/2 tsp. baking powder
1/2 c all-purpose flour
1/2 stick unsalted butter, softened *
2 c milk
1 tsp. vanilla extract

Preheat oven to 325˚. In a large bowl, beat all ingredients together until thick and creamy. Pour into a greased 9" pie plate and bake for approximately 30 minutes, until risen and golden.** Serve warm or cold. Makes 6-8 servings.

* I used salted butter and it was fine.
** I had to cook mine 40 minutes before it would set up.

Maple Glazed Baked Apples

from Russie on Frugal Friends in the Kitchen

4 Rome Beauty or Braeburn apples
½ cup raisins
½ cup light brown sugar
⅓ cup chopped walnuts or pecans
1 teaspoon cinnamon
½ cup apple juice
¼ cup maple syrup
2 tablespoons butter, melted
Core apples, leaving bottoms intact.* Peel top half of apples. Arrange apples in
8X8 inch baking pan. Combine raisins, brown sugar, walnuts and cinnamon. Spoon
mixture into apples, mounding over top of apples and letting excess fall into
pan. Pour apple juice into bottom of pan. Combine maple syrup and butter and spoon over top of apples. Cover pan with foil and bake at 375 degrees for 55 min. or until apples are tender. Serves 4

*I cored them all the way through, and they came out fine. Also, I used a Corningware casserole dish with lid instead of a pan with foil.

Wurstsalat

1 ring bologna, thinly sliced

1 small onion, thinly sliced
2-3 small tomatoes, halved and sliced
2 tablespoons vegetable oil
3 tablespoons water
3 tablespoons white vinegar
salt and pepper to taste

Combine all ingredients. Serve with rye bread. Makes 4 servings.

Corned Beef Hash

Corned Beef hash is one of my favorite breakfast foods, and until my trip to Boise, I thought I preferred it from a can. Most of the homemade corned beef hash I've tried in restaurants was made with onions. I don't care for it that way. But at Goldy's, in Boise, I had some homemade hash that was wonderful. And naturally, I thought, "I can do that!" So I did. I made a corned beef brisket in the crockpot for St Patrick's Day, and kept some of the leftovers just for this. It was great! What I do with it once it's cooked is make two "wells," and put two eggs in each "well." Then I put the lid on the pan until the eggs are cooked.

Spicy Pork Tenderloin with Ginger-Maple Sauce

adapted from Cooking Light

2 teaspoons chili powder
1 ¼ teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 ½ lbs. pork tenderloin, trimmed
Cooking spray
2 tablespoons butter
1 cup chopped onion
2 tablespoons bottled ground fresh ginger
1 cup chicken broth
½ cup maple syrup

Preheat oven to 375°. Combine first 4 ingredients in a small bowl; rub pork with spice mixture. Heat a large ovenproof skillet coated with cooking spray over medium-high heat; add pork. Cook 6 minutes; brown on all sides. Place skillet in oven; for 30 minutes. Let stand 10 minutes before slicing.

While pork bakes, melt the butter in a medium saucepan over medium-high heat. Add the onion, and cook 10 minutes or until golden brown, stirring frequently. Add ginger, and cook 4 minutes. Stir in broth and syrup, scraping pan to loosen browned bits. Bring broth mixture to a boil; cook until reduced to 3/4 cup (about 10 minutes). Cut pork into 1/4-inch-thick slices; serve with sauce.

Chicken Parmesan

from Giada De Laurentis

1 tablespoon olive oil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh flat-leaf parsley
4 chicken cutlets (about 3 ounces each)
1 teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup marinara sauce
¼ cup shredded mozzrella cheese
8 teaspoons freshly grated Parmesan cheese
1 tablespoon unsalted butter, cut into pieces

Preheat the oven to 500˚. In a small bowl, stir the oil and herbs to blend. Brush both sides of the cutlets with the herb oil and sprinkle with the salt and pepper. Heat a large, heavy ovenproof skillet over a high flame. Add the cutlets and cook just until brown, about 1 minute per side. Remove from heat. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 tablespoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Dot the tops with the butter pieces and bake until the cheese melts and the chicken is cooked through, about 5 minutes. Serves 4

Sangria Fruit Salad

1 banana, halved lengthwise and sliced 1/4" thick
1 large apple, chopped
1 cup blueberries
1 cup blackberries
1 cup strawberries, sliced
1 cup sweetened shredded coconut (you need to use the sweetened - it sweetens the sangria)
3/4 cup sangria

Note: you can also add other fruits - grapes, mandarin oranges, kiwi, for example.

Mix all ingredients in a large bowl. Chill. Makes 4 servings.

Teriyaki Pork & Vegetables with Whole Wheat Spaghetti

from Joe of Culinary in the Country

8 ounces dry whole wheat spaghetti
4 green onions
1 tablespoon toasted sesame oil
1 cup chopped red bell pepper
12 ounces boneless center-cut loin pork chops, cut into 1/4" strips
1 ¾ cups broccoli florets
2 cups sliced mushrooms
⅓ cup teriyaki sauce
4 teaspoons chili garlic sauce
In a large pot of boiling salted water, cook pasta according to package directions. Set aside 1/4 cup of the cooking liquid, then drain the pasta - keep warm.

Thinly slice the top green part of the onions and set aside. Finely chop the white portions and set aside.

Meanwhile, in a large skillet, heat oil over medium-high. Stir in the finely chopped white portion of the green onions, bell pepper, pork, broccoli and mushrooms - sauté until the pork is lightly browned, about 3 minutes. In a small bowl, whisk together reserved 1/4 cup cooking liquid, teriyaki sauce and chili garlic sauce. Add pasta and teriyaki sauce mixture to skillet - toss well to coat. Stir in sliced green onion tops to serve. Makes 4 servings.
Note: I didn't mix the pasta and veggie-pork mixture together. I put the pasta on the plates and topped it with the veggie-pork mixture.

Lemon Parmigianno Chicken

from Cate of Sweetnicks

Juice of 1 lemon
¼ cup dry vermouth (or any sort of wine)
1 teaspoon Dijon mustard
2 tablespoons butter, melted
1 teaspoon rubbed sage
1 teaspoon minced garlic
8 small chicken thighs (boneless and skinless)
3 tablespoons freshly grated or shredded Parmesan cheese
Salt and pepper to taste

Preheat oven to 400°F. Whisk together the lemon juice, vermouth, mustard, butter, sage and garlic. Place the chicken thighs in a baking dish. Pour the lemon mixture over all. Sprinkle with the Parmesan, salt and pepper. Bake until done, about 45 minutes, basting occasionally with the pan juices.

Ed Tep's Thai Barbecue Chicken

from Ed of Is It Edible?

3 tablespoons soy sauce
3 tablespoons sherry
3 cloves garlic, minced
2 tablespoons fresh cilantro, minced
3 cloves garlic, minced
1 tablespoon sugar
1 teapspoon salt
1 teaspoon white pepper
8 chicken thighs, skin-on
In a large ziploc bag, combine all the ingredients except the chicken thighs. Seal and shake until well mixed.
Add in the chicken thighs. Seal bag, and shake until chicken is well-coated. Allow chicken to marinate for 15 to 30 minutes. Preheat oven to 350 degrees. In a large foil-lined baking pan, place the chicken skin-side down in a single layer. Bake for 25 minutes. Turn chicken thighs over. Bake for an additional 20 minutes. Flip chicken thighs over again so they are skin-side up. Broil the chicken (out 5 inches from the broiler) for 8-10 minutes or until done.

Maple-Soy Pork Chops

adapted from Cooking Light

Lightly sprinkle salt and pepper on pork chops (I used boneless). In a small bowl, mix equal parts of soy sauce and maple syrup - about 2 tablespoons each if you're serving 2 people-and 1 teaspoon of crushed red pepper flakes. In a skillet, brown pork chops in 1 tablespoon butter over medium-high heat until cooked through, about 4 minutes on each side. Reduce heat to low. Add soy sauce-maple syrup mixture and simmer until mixture thickens into a glaze, turning chops to coat.

Turkey Burgers with Curry-Lime Mayo

from Cooking Light
3/4 lb. ground turkey
1/4 cup bread crumbs
2 tablespoons orange marmalade
(the recipe calls for your choice of jams - I don't think one of the red or purple ones would have been good, but I'm sure apricot would be just as good as the orange.)
2 tablespoons mayonnaise
1 teaspoon curry powder
1 teaspoon lime juice
hamburger buns
lettuce


Combine turkey and bread crumbs; moisten with marmalade. Form three patties; grill in skillet or grill pan until well done. Combine mayonnaise, curry powder, and lime juice; spread on toasted hamburger buns. Serve burgers with lettuce. Makes 3.

German Pancakes

1 tablespoon butter
2 eggs
1/3 cup flour
1/3 cup milk
1/4 teaspoon salt
2 tablespoons powdered sugar
1/4 cup sliced almonds, toasted
your choice of jams (I like raspberry; Don likes boysenberry)

Preheat oven to 425˚. In an ovenproof 10" skillet or pie plate, melt the butter. In a large bowl, beat the eggs with an electric mixer on high until fluffy. Gradually add flour and continue to beat on medium. Slowly add milk and salt. Pour into skillet or pie plate, and put in oven. Cook 13-16 minutes until puffed and golden. (It should look like the one above). Serve immediately, topped with powdered sugar, almonds, and jam. (Below)

Anticuchos (Peruvian Beef Skewers)

From Cooking Light


Beef:
1 ½ lbs. boneless sirloin steak, trimmed and cut into 1/2-inch pieces
3 tablespoons red wine vinegar
2 teaspoons ground aji amarillo or hot paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon ground turmeric
Fiery rub:
1 teaspoon ground aji amarillo or hot paprika
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground turmeric
3 tablespoons chopped fresh flat-leaf parsley
To prepare the beef, combine first 7 ingredients in a large bowl; toss well. Cover and chill 3 hours.
To prepare fiery rub, combine 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper, turmeric, and parsley.

Prepare grill.

Remove beef from bowl, discarding marinade. Thread beef onto each of 6 (10-inch) skewers. Press fiery rub onto beef. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once.

Martha Green's Hawaiian Chicken

1. Grill a boneless, skinless chicken breast (or sauté it in a skillet).
2. Grill a slice of pineapple.
3. Toast an English muffin.
4. Mix up a couple spoons of mayonnaise with a little dried dill and chives.
5. Spread the toasted English muffin halves with the mayonnaise. Top with chicken breast, then pineapple, then a slice of cheddar cheese.

Sweet Cabbage Salad

adapted from Cooking Light


6 cups shredded cabbage (about 1/2 head)
1 cup shredded carrot (about 1 medium)
1 cup chopped green bell pepper (about 1 medium)
½ cup chopped red onion
½ cup sugar
½ cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dry mustard
½ teaspoon celery seeds
½ teaspoon salt
Combine first 4 ingredients in a large bowl; toss well. Combine sugar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing gently to combine. Cover; chill 1 hour. Makes about 8 servings, and the leftovers keep well an extra day.

Freezer Stash Meatballs

Freezer Stash Meatballs
from Kim Tilley

3 lbs. lean ground beef
1 ½ cups soft bread crumbs
3 eggs
6 tablespoons minced onion
3 cloves garlic, crushed
1 ½ teaspoons salt
½ teaspoon pepper
Preheat oven to 400.

In a large bowl, mix beef, crumbs, eggs, onion, garlic, salt and pepper. Shape into 11/2-inch meatballs. (A miniature ice cream scoop makes fast work of shaping.)

Arrange in two 10-by-15-inch jelly roll pans. Bake in preheated oven until meat is browned, with no trace of pink and juices run clear, 10 to 13 minutes.

Drain, let cool to room temperature, divide into fourths and freeze each portion in vapor-moisture proof containers. (I use my FoodSaver). Each portion serves 2.

Easy Pork Chop Sauté with Cranberries

Cooking Light

¼ teaspoon dried thyme leaves
¼ teaspoon salt, divided
¼ teaspoon freshly ground pepper, divided
4 boneless pork loin chops, trimmed of fat
⅔ cup orange juice
2 ½-3 tablespoons clover honey
2 teaspoons canola oil
¼ cup chopped onion
1 cup cranberries, coarsely chopped

Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle both sides of pork chops with the thyme mixture.
Stir orange juice and 2 1/2 tablespoons honey in a small bowl until well blended.
Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the chops and cook until browned on both sides, 2 to 3 minutes per side. Push the chops to one side of the pan, add onion to the empty half and cook, stirring, until the onion is soft and beginning to brown, 1 to 2 minutes. Pour half the juice mixture into the pan. Add cranberries. Reduce heat to medium and cook, turning the chops occasionally, until cooked through, 2 to 4 minutes.
Transfer the chops to a serving plate and tent with foil to keep warm. Add the remaining juice mixture to the pan. Increase heat to high and cook until the mixtures reduces to form a syrupy sauce, about 2 minutes. Season with the remaining 1/8 teaspoon salt and pepper and up to an additional 1/2 tablespoon honey to taste. Spoon the sauce over the chops. Serves 2 (if you use thin chops) or 4 (thick chops)

Paradise Potatoes

1 large russet potato, peeled and thinly sliced
1 tablespoon vegetable oil
5-6 oz. fresh mushrooms, coarsely chopped
1/4 cup chopped onion
1/4 cup chopped bell pepper (any color)
1/2 cup diced tomato (I used grape tomatoes)
salt and pepper
1 cup grated cheddar cheese
salsa
sour cream





In a large skillet, cook the potatoes in the oil until lightly browned on one side. Add mushrooms, onion, and bell pepper. Continue to cook until potatoes are brown and vegetables are cooked. Sprinkle with salt and pepper to taste. Add tomatoes; top with cheddar cheese. Turn off heat and over until cheese has melted. Serve with salsa and sour cream. Serves 2-3.

Spicy Pumpkin Cheesecake Bars

Crust:
1 cup packed brown sugar
½ cup butter, softened
2 cups Bisquick baking mix
1 cup finely chopped pecans
¼ teaspoon allspice
⅛ teaspoon ground clove
¼ teaspoon nutmeg
1 pinch ginger

Filling:
12 ounces cream cheese (1.5 packages), softened
½ cup brown sugar
¼ cup sugar
3 eggs
¾ cup canned or fresh pumpkin puree
1 ½ teaspoons vanilla
½ teaspoon nutmeg
¾ teaspoons cinnamon
¾ teaspoons ground ginger
⅛ teaspoon ground clove

Preheat oven to 350˚. Generously grease 13" x 9" pan. Cream brown sugar and margarine. Add allspice, clove, nutmeg and ginger. With electric mixer on low, add Bisquick and nuts until mixture is crumbly. Reserve two cups. Press remaining mixture in pan with fingers. Bake 10 minutes.

Beat cream cheese in electric mixer until smooth. Add sugars, eggs, pumpkin, vanilla, nutmeg, cinnamon, ginger and clove and mix well until smooth. Pour mixture over crust in pan, and sprinkle with remaining two cups of crust mixture. Bake until center is set and top is golden, about 30 minutes. Cool completely before cutting, serve well-chilled.

Orange-Garlic Beef

3 tablespoons oil
1 lb. boneless beef sirloin steak, thinly sliced
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon orange peel
⅓ cup water
1 can condensed mushroom soup, (I used the fat-free kind)
¼ cup tomato paste
¼ cup orange juice
1 teaspoon beef bouillon granules
2 tablespoon molasses
pepper, to taste

Brown steak strips in oil over medium-high heat. Remove from pan and transfer to crockpot. Top strips with onion, garlic and orange peel. Stir water,soup, tomato paste, orange juice, bouillon granules and molasses together and pour over mixture in crockpot. Sprinkle pepper over all. Cook on LOW for 6 to 8 hours and serve over hot noodles or rice.

Pumpkin Waffles

from Joe of Culinary in the Country

1 cup all-purpose flour
1 cup whole wheat pastry flour (I used white whole wheat flour)
4 teaspoons baking powder
1 ½ teaspoons cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
2 cups vanilla soymilk (I used regular milk)
1 cup mashed pumpkin
½ cup packed dark brown sugar
2 tablespoons canola oil
2 large eggs, lightly beaten

In a large bowl, whisk together flours, baking powder, cinnamon, salt and cloves.
In a small bowl, whisk together milk, mashed pumpkin, sugar, oil and egg. Pour into dry ingredients and stir just until moist.

Preheat waffle iron. Using about 1/4 cup of the batter per waffle, pour mixture into waffle iron. Let cook until the steam begins to subside - about 4-7 minutes. Remove waffles and repeat until batter is used up. Makes about 8 regular sized waffles.

Cocoa-Chili-Rubbed Chicken

1 tablespoon chili powder
2 teaspoons cocoa powder
2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon granulated sugar
½ teaspoon salt
2 tablespoons olive oil, divided
4 boneless/skinless chicken breast halves

Preheat oven to 375˚. In a small bowl, toss together chili powder, cocoa, oregano, thyme, sugar and salt.

In a large oven-safe skillet, heat 1 1/2 tablespoons oil over medium. Brush chicken breasts with remaining oil and rub each generously with the spice mixture on both sides. Place the chicken into the skillet and sear on both sides. Place the skillet into the oven and bake until the chicken has cooked through, about 10 to 12 minutes.

Slow-Cooked Vegetable Soup

from Taste of Home's Holiday & Celebrations Cookbook

* 3/4 cup chopped onion
* 1/2 cup chopped celery
* 1/2 cup chopped green pepper
* 2 tablespoons olive oil
* 1 large potato, peeled and diced
* 1 medium sweet potato, peeled and diced
* 1 to 2 garlic cloves, minced
* 3 cups chicken or vegetable broth
* 2 medium fresh tomatoes, chopped
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
* 2 teaspoons soy sauce
* 1 teaspoon paprika
* 1/2 teaspoon dried basil
* 1/4 teaspoon salt
* 1/4 teaspoon ground turmeric
* 1 bay leaf
* Dash cayenne pepper
In a large skillet, saute the onion, celery and green pepper in oil until crisp-tender. Add potato, sweet potato and garlic; saute 3-5 minutes longer. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 9-10 hours or until vegetables are tender. Discard bay leaf. Yield: 12 serving (about 3 quarts).

Baked P'Sketti Squares

from Dorothy Reinhold in the San Bernardino County Sun

8 oz. dry spaghetti
1 ½ cups shredded zucchini, (about 2 small)
½ cup milk
1 egg
¾ tsp. dried oregano
½ tsp. garlic powder
½ tsp. onion powder
3 tablespoon grated Parmesan
1 26-oz. jar spaghetti sauce (I used Newman's Own Cabernet Marinara)
1-2 oz. thinly sliced salami or pepperoni, chopped (I used salami this time)
1 8 oz. bag shredded Mozzarella

Heat oven to 350˚. Mist a 13 x 9" baking dish with nonstick cooking spray and set aside. Cook spaghetti in boiling salted water until al dente. Drain well and pour cooked noodles into prepared dish. Sprinkle with shredded zucchini and stir to mix. In a 2-cup measuring cup, measure milk and add egg, oregano, garlic powder and onion powder. Whisk with a fork to blend well. Pour milk mixture over cooked spaghetti and stir a bit to make sure ingredients are mixed in baking dish. Sprinkle evenly with Parmesan cheese. Pour sauce evenly over top. Sprinkle with salami or pepperoni, and bake, uncovered, for 30 minutes. Remove from the oven, sprinkle evenly with mozzarella, and return to the oven for an additional 10 minutes. Remove from oven and cool 5-10 minutes, to allow it to firm up enough to hold its shape when you cut it into squares. Serves 8-10.

PB & J Muffins

from Nic of Baking Bites

2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter
2 large eggs
1 cup milk
approx 1/3 cup jam (any kind. I like raspberry)

Preheat oven to 375F and line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.
Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup (of a standard 12-cup muffin tin) should be filled to the top.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.

Makes 12.
(I made 36 mini-muffins and 6 large ones)

Pork Roast with Honey, Garlic, & Sage

1 2-3 pounds pork sirloin roast
2 Tablespoon olive oil
2 teaspoon lemon juice
2 cloves garlic, crushed
3 Tablespoon fresh sage, minced
OR
2 teaspoon crumbled dried sage
½ teaspoon coarsely ground black pepper
2 Tablespoon honey

Original Directions: Heat oven to 400˚. Line shallow roasting pan with foil for easy cleanup. Place pork in pan. In small bowl, stir together oil, lemon juice, garlic, sage and pepper; brush over top and sides of pork roast. Roast for 30-45 minutes; brush honey over top and sides of pork. Roast for 20-30 minutes more, until internal temperature, measured with a meat thermometer, reads 155˚.

My Directions: Soak lid of clay cooker in a sink full of water at least 30 minutes. (If you're using a Romertof, soak both pieces.) Place pork roast in bottom. Combine olive oil, lemon juice, sage, and pepper; pour evenly over roast. Put lid on cooker, place in cold oven. Turn heat on to 400˚. Cook 45 minutes. Drizzle honey over roast; cook another 30 minutes.

Ham and Spinach Pasta

8 ounces dried mostaccioli pasta or ziti pasta or elbow macaroni (I used Dreamfields)
3 tablespoons margarine
3 medium onions, cut into thin wedges (about 3 cups) or 5 medium leeks, sliced (about 3 cups)
2 garlic cloves, minced
¼ cup all-purpose flour
½ teaspoon dried thyme, crushed
⅛ teaspoon pepper
1 ½ cups half-and-half or light cream or milk
1 ½ cups chicken broth
1 ½ cups cooked ham, cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained

1. Cook pasta according to package. Drain and rinse.
2. In large saucepan melt margarine. Add onion or leeks and garlic. Cover and cook about 5 mins or till onions are tender, stirring occasionally.
3. Stir in flour, thyme, and pepper.
4. Add half and half, light cream, or milk and the chicken broth all at once.
5. Cook and stir til thick and bubbly. Cook and stir for 1 minute more.
6. Stir in pasta, ham, and spinach.
7. Spoon mixture into a 3 quart casserole.
8. Cover and bake 30-35 mins at 350 or until heated through. Let stand 5 minutes. Stir gently before serving.

Beef and Cheese Foldover

from my sister Eileen

3/4 - 1 lb. lean ground beef
1/3 cup chopped onion (about half a small onion)
1/2 - 3/4 cup barbecue sauce (I use Bullseye)
2 8-count rolls refrigerated crescent rolls
4 slices American, Velveeta, or cheddar cheese
1 tablespoon sesame seeds

Preheat oven to 375˚. In a large skillet, crumble ground beef and cook with onion until meat is browned. Stir in barbecue sauce. On a large cookie sheet* unroll the crescent rolls into two squares; place side by side to form a long rectangle. Press seams and edges together. Spread meat mixture onto crescent rolls, leaving about 1/2 inch on the ends and 4-5 inches on the sides. Lay the slices of cheese on top of the meat. Fold sides of pastry towards the middle (it can still be open), pressing to seal the ends. Sprinkle with sesame seeds. Bake 17-20 minutes or until golden brown.

* If you're using a stoneware cooking sheet, you'll need to use a longer cooking time to ensure that the bottom gets cooked. If you're using a metal cooking sheet, you'll need to watch it to make sure the bottom doesn't burn. Serves 4-6.

Sweet & Spicy Bacon Furikake

6 slices bacon
1 Tbsp. white wine
2 teaspoons raw cane sugar
1 Tbsp. Yoshida’s gourmet sauce
⅛ teaspoon cayenne pepper
Chop up the bacon quite finely.

In a large frying pan, sauté the bacon over a low-medium heat until it’s rendered a lot of its fat and is fairly crispy, but not burned. Drain the bacon on paper towels. Wipe out the pan to get rid of any bacon fat. Add the other ingredients over a medium heat. Stir until the sugar is melted. Return the bacon and stir around until the liquid is gone. Let cool completely. Whirl it in a food processor until very finely chopped. Makes about 3/4 cup. This will keep in the refrigerator for a week or two (if it lasts that long).

Bittersweet Brownie Bites

¼ cup boiling water
1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules
¼ cup bittersweet chocolate chips
6 tablespoons butter, melted
½ teaspoon vanilla extract
1 large egg
1 large egg white
1 ½ cups all-purpose flour (about 6 3/4 ounces)
1 ⅓ cups granulated sugar
½ cup unsweetened cocoa
1 teaspoon baking powder
¼ teaspoon salt
Cooking spray
2 teaspoons powdered sugar (optional)
Preheat oven to 350°.
Combine 1/4 cup boiling water and espresso in a medium bowl. Add chocolate chips, stirring until chocolate melts; cool slightly. Stir in butter, vanilla, egg, and egg white.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Add coffee mixture to flour mixture, stirring just until moist. Spoon batter into mini-muffin tins coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar, if desired.

Guilt-Free Fish Tacos

boneless fish fillets, cut in small pieces
egg bath (equal parts eggbeaters and lowfat or nonfat milk)
breading (equal parts bread crumbs and corn flake crumbs)
corn tortillas
grated cheddar or Monterey Jack cheese
shredded cabbage
Pico de Gallo (below)
White Chipotle Sauce (below)

Preheat oven to 400˚. Spray a metal baking sheet with nonstick cooking spray. Dip fillets in egg bath, then in breading, and place on baking sheet. Bake 15 minutes. Serve in warmed corn tortillas with cheese, cabbage, Pico de Gallo, and Creamy Chipotle Sauce.


Pico de Gallo

1 medium tomato, diced
1 teaspoon minced fresh jalapeno
1 tablespoon minced onion
1/2 teaspoon dried cilantro


Creamy Chipotle Sauce
This is very similar to the sauce from Rubio's Baja Grill

2 tablespoons lowfat plain yogurt
2 tablespoons light mayonnaise
1/2 teaspoon ground chipotle powder

Mix all ingredients. Serve on fish tacos.