½ cup part skim ricotta cheese
½ tsp unsweetened cocoa powder
¼ tsp vanilla extract
1 packet splenda or equal
dash of expresso powder
5 mini chocolate chips
Mix together ricotta, cocoa powder, vanilla extract, and splenda in a dessert dowl. Serve with a dusting of expresso powder and sprinkled with the mini chocolate chips. Serve chilled.
½ cup old fashioned oatmeal
¼ cup low fat cottage cheese
4 egg whites
1 tsp vanilla extract
¼ tsp cinnamon
¼ tsp nutmeg
Process the oatmeal, cottage cheese, egg whites, vanilla extract, cinnamon, and nutmeg in a blender until smooth. Spray a nonstick skillet with cooking spray. Add the batter and cook over medium heat until both sides are lightly browned.
1 ¼ cups water
1 tbsp extra virgin olive oil
2 cups broccoli florets
1 pkg Near East Roasted Garlic & Olive Oil Couscous mix
1 ½ cups chopped cooked chicken
juice of 1 lemon (about 3 tbsp)
¼ tsp lemon peel / zest
In a large skillet, bring the water, oil, broccoli, and the contents of the spice envelope from the couscous mix to a boil. Stir in the couscous, chicken, lemon juice, and lemon peel / zest. Remove from the heat. Cover and let stand for 5 minutes. Fluff lightly with a fork.
6 boneless skinless chicken breast halves
½ cup white wine
2 tbsp extra virgin olive oil or canola oil
1 tbsp white vinegar
2 tsp dried crushed basil
1 tsp dried crushed oregano or tarragon
½ tsp onion powder
2 cloves garlic, minced
In a ziplock bag, combine chicken, wine, oil, vinegar, basil, oregano, onion powder, and garlic. Close the bag and turn it to coat the chicken well. Marinate for 5-24 hours in the refrigerator, turning occasionally. Drain the chicken, reserving the marinade. Place the chicken on an unheated rack in a broiler pan. Brush with the marinade. Broil 4-5” from the heat for about 20 minutes, or until lightly browned, brushing often with the marinade. Turn the chicken and broil for 5-15 minutes more, until the chicken is tender and juices run clear.
8 cups finely shredded iceberg lettuce
3 tbsp chili powder
1 tsp ground cumin
1 pound boneless skinless chicken breast, cut into 1” pieces
2 large egg whites
2 tbsp extra virgin olive oil
8oz chunky tomato salsa
½ cup fat free sour cream
cilantro springs for garnish, if desired
Divide the lettuce among 4 individual plates, cover, and set aside. In a large bowl, combine the chili powder and cumin. Add the chicken, turning to coat. Lift the chicken from the bowl, shaking off excess coating. Dip the chicken into the egg whites, then coat again with the remaining dry mixture. Heat the oil in a wide nonstick frying pan or wok over medium heat. When the oil is hot, add the chicken and stir-fry gently until no longer pink in the center. Cut to test after 5-7 minutes. Remove the chicken from the pan and keep warm. Pour the salsa into the pan, reduce the heat to medium, and cook, stirring, until the salsa is heated through, and slightly thickened. Arrange the chicken over the lettuce, top with the salsa and sour cream, garnishing with cilantro springs, if desired.
1/3 cup dry sherry or vermouth
3 tbsp low sodium soy sauce
2 tsp sesame oil
¼ cup finely chopped green onions
1 tsp freshly grated ginger
1 tsp finely chopped garlic
4 boneless skinless chicken breast halves cut into ½” strips
1 red bell pepper, sliced
1 10oz package snow peas
1 10oz package broccoli florets
1 5oz can water chestnuts
Preheat the oven to 450F. Mix the sherry, soy sauce, oil, onion, ginger, and garlic in a small bowl. Add the chicken, pepper, peas, broccoli, and water chestnuts to mixture, and toss until evenly coated. Center ¼ of the chicken mixture on each of for 12x18” sheets of heavy duty aluminum foil. Bring up the foil sides, and double fold the tops and ends together to seal the packets. Bake for 15-18 minutes on a baking sheet in the oven, or grill on a covered grill at medium high heat for 12-14 minutes.
2 1oz squares semi sweet, or bittersweet chocolate, chopped
½ tbsp whipping cream (save calories & substitute light whipping cream)
dash almond extract
8 large strawberries
Combine the chocolate and whipping cream in a glass measuring cup or bowl. Microwave at medium power for 1 minute or until the chocolate melts, stirring after 30 seconds. Stir in the almond extract, and cool slightly. Dip each strawberry into the melted chocolate, allowing the excess to drip off. Place on a waxed-paper lined baking sheet. Refrigerate or freeze for 15 minutes until the chocolate is set.
12 squares semisweet chocolate
1 cup nuts, toasted, and chopped coarsely
Microwave the chocolate in a microwave safe bowl on high for 2 minutes, stirring after 1 minute. Stir until completely melted. Stir the nuts into the chocolate. Spoon the chocolate and nut mixture onto a waxed-paper lined baking sheet. Refrigerate for 1 hour until firm. Break into bite size pieces.
¼ cup extra virgin olive oil
1 tsp dried oregano
½ tsp ground allspice
½ tsp ground cumin
½ tsp ground cloves
3 cloves garlic, minced
4 boneless skinless breast halves
1 5.8oz box Near East couscous
Red Pimiento Sauce (see next recipe)
Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl. Add the chicken breasts and cover with the olive oil mixture. Cook on a preheated grill over medium heat for about 30 minutes or until juices run clear. Remove from the grill and keep warm. Meanwhile, prepare the couscous according to package directions. When the couscous is ready, divide it among 4 plates. Thinly slice each chicken breast and fan over the couscous on each plate. Drizzle 2 tbsp of the Pimiento sauce over each chicken breast. Makes 4 servings
Red Pimiento Sauce
½ cup canned pimientos, drained
2 tbsp lemon juice
Combine the pimientos and lemon juice in a food processor for about 30-45 seconds or until sauce is smooth. Makes 8 tablespoons, 4 servings.
½ cup coarsely chopped onion
2 tbsp lime juice
1 tsp crushed red pepper
½ tsp kosher salt
¼ tsp ground allspice
¼ tsp curry powder
¼ tsp freshly ground black pepper
1/8 tsp dried thyme, crushed
1/8 tsp ground ginger
2 cloves garlic, quartered
In a blender, combine onion, lime juice, crushed red pepper, salt, allspice, curry powder, black pepper, thyme, ginger, and garlic. Cover and blend until smooth. Sprinkle evenly onto 1 pound of chicken breast, turkey breast, or pork loin, rub in with your fingers. Cover and refrigerate for 30 minutes. Grill or broil meat.
1 tsp ground coriander
¼ to ½ tsp freshly ground black pepper
¼ tsp paprika
1 small dried chipotle pepper, seeded, and crushed, of 1/8 to ¼ tsp cayenne pepper
In a small bowl, combine all ingredients. Sprinkle evenly onto 2 ½ pounds of pork, chicken, or turkey. Grill or broil meat.
1 tbsp coarse-grain brown mustard
2 tsp extra virgin olive oil
2 tsp cracked black peppercorns
2 tsp chopped fresh tarragon, or ½ tsp dried tarragon, crushed
1 tsp kosher salt
In a small bowl stir together mustard, oil, peppercorns, tarragon, and salt. Spread evenly onto 3 pounds boneless beef, pork chops, lamb chops, or chicken. Refrigerate for 15 minutes minimum, grill or broil meat.
½ cup lightly packed fresh cilantro
¼ cup minced fresh ginger
¼ cup lightly packed fresh mint leaves
10 cloves garlic, halved
½ to 1 fresh Serrano chile pepper, seeded and cut up
1 tbsp toasted sesame oil
1 tbsp lime juice
1 tsp freshly ground black pepper
½ tsp kosher salt
In a food processor combine cilantro, ginger, mint, garlic, Serrano, sesame oil, lime juice, black pepper, and salt. Cover and process into a thick paste. Spread over 2 pounds of pork, chicken, or salmon, grill or broil.
½ cup lightly packed fresh flat-leaf parsley
¼ cup extra virgin olive oil
3 tbsp fresh rosemary leaves
3 tbsp fresh thyme leaves
2 tbsp coarsely chopped fresh sage
2 tbsp finely shredded lemon peel
10 cloves garlic, halved
½ to 1 tsp crushed red pepper
½ tsp kosher salt
¼ to ½ tsp freshly ground black pepper
In a food processor, combine parsley, oil, rosemary, thyme, sage, lemon peel, garlic, crushed red pepper, kosher salt and black pepper. Cover and process to a thick paste. Best for chicken, pork, or salmon
4 dried guajillo chile peppers (3/4 oz) stems and seeds removed
5 dried ancho chile peppers ( 2 ½ oz) stems and seeds removed
2 tbsp extra virgin olive oil
2 tbsp water
2 cloves garlic, halved
2 tsp caraway seeds, toasted and ground, or finely crushed
1 tsp coriander seeds, toasted and ground, or finely crushed
¼ tsp kosher salt
1/8 tsp freshly ground black pepper
Heat a very large skillet over medium heat. Add dried chile peppers, toast for 2 minutes, turning occasionally. Place peppers in a very large bowl. Add enough boiling water to cover. Cover bowl and let stand for 1 hour. Drain well. Place peppers in a food processor, add oil, water, garlic, caraway seeds, coriander, salt, and black pepper. Cover and process into a nearly smooth paste. Press mixture through a coarse mesh strainer to remove pepper skins. Transfer paste to a small bowl and use in recipes as directed. Use within 2 weeks of processing.
Mocha Ricotta Crème
