*Dinner*
Japanese Meatballs
Ingredients
FOR THE MEATBALLS:
1 pound ground chicken
2 tablespoons corn starch
1 egg, beaten
2 tablespoons minced fresh ginger
1/2 a minced scallion (green onion)
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
FOR THE SOY DIPPING SAUCE:
1/2 cup soy sauce
1 tablespoon rice wine vinegar
2 tablespoons diced scallion (green onion)
Granolated sugar
Directions
FOR THE MEATBALLS:
Combine the chicken, the cornstarch, the egg, the ginger and the scallion until everything is combined. With wet hands, form into small balls.
Heat the vegetable and sesame oils in a sauté pan over medium heat and cook the meatballs until browned and cooked through. Serve with the sauce.
FOR THE SOY DIPPING SAUCE:
Whisk together the soy sauce, rice wine vinegar, scallions, and a pinch of sugar.
*Side Dish*
Maple-Roasted Sweet Potatoes
Ingredients
2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper to taste
Directions
1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 96 Calories from fat 18
% Daily Value*
Total Fat2gm 3.08%
Saturated Fat 1gm 5.0%
Cholesterol 5mg 1.67%
Sodium 118mg 4.92%
Total Carbohydrates 19gm 6.33%
Fiber 2gm 8.0%
Protein 1gm 2.0%
Vitamin A **
Vitamin C **
Iron **
*Dessert*
Chocolate and Candied Ginger Truffles
Ingredients
1/3 cup heavy cream
4 ounces 60 percent bittersweet chocolate, finely chopped
1 tablespoon minced candied ginger
3 tablespoons unsweetened cocoa powder
Directions
Bring cream just to a simmer in a small saucepan and remove from heat. Add chocolate and let stand 1 minute to soften. Stir mixture with a rubber spatula until chocolate is melted and mixture is smooth. Stir in candied ginger.
Let mixture stand at room temperature until thickened slightly, about 30 minutes. Meanwhile, line a rimmed baking sheet with a sheet of wax paper.
Transfer mixture to a quart-size sturdy sealable bag and press out excess air before sealing. Cut off 1 corner to make a 1/2-inch hole (to form a makeshift pastry bag). Squeeze chocolate from bag to form 1-inch mounds.
Freeze mounds on baking sheet until firm, 20 to 30 minutes.
Put cocoa in a wide bowl. Working in small batches, peel a few mounds from wax paper and toss in cocoa to coat completely. Return truffles as coated to baking sheet and when all are coated, freeze truffles again until firm, about 15 minutes.
Transfer truffles to a large sieve and gently shake off excess cocoa. Transfer truffles to an airtight container and keep refrigerated.
Serve truffles chilled or at room temperature.
Make ahead: Truffles can be made 5 days ahead and kept in airtight container, chilled. If necessary, toss truffles again in cocoa and shake in sieve.
'Love for Peace and have a conscious when you do it.' - Tiya
November 2, 2010
September 25, 2010
Old-Fashioned Apple-Nut Crisp
Ingredients
5 medium-large crisp, tart apples, such as McIntosh, Empire, Granny Smith or Cortland, peeled and thinly sliced (about 6 cups)
3 tablespoons granulated sugar or Splenda Granular
1 tablespoon lemon juice
1 teaspoon ground cinnamon, divided
2/3 cup whole-wheat flour
1/2 cup old-fashioned rolled oats (not instant)
1/2 cup packed light brown sugar
2 tablespoons butter, cut into small pieces
2 tablespoons canola oil
2 tablespoons frozen apple juice concentrate, thawed
1/3 cup coarsely chopped hazelnuts or walnuts
Directions
1. Preheat oven to 375°F. Coat an 8-inch square (or 2-quart) deep baking dish with cooking spray.
2. Combine apples with granulated sugar (or Splenda), lemon juice and 1/2 teaspoon cinnamon in a large bowl. Toss to mix. Transfer to the prepared baking dish, cover with foil and bake for 30 minutes.
3. Meanwhile, combine whole-wheat flour, oats, brown sugar and the remaining 1/2 teaspoon cinnamon in a medium bowl. Mix to blend. Using your fingers (or a fork or pastry blender), cut in butter until evenly distributed and there are no chunks. Stir in oil, apple juice concentrate and nuts; toss well until evenly moistened and clumpy.
4. Remove the foil from the baking dish and scatter the topping evenly over the apples. Bake uncovered until the topping has browned and the fruit is soft and bubbling, about 30 minutes more. Let cool for at least 15 minutes before serving.
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 274 Calories from fat 90
% Daily Value*
Total Fat10gm 15.38%
Saturated Fat 3gm 15.0%
Mono Unsaturated Fat 5gm
Cholesterol 8mg 2.67%
Sodium 1mg 0.04%
Total Carbohydrates 47gm 15.67%
Fiber 6gm 24.0%
Protein 3gm 6.0%
Vitamin A **
Vitamin C **
Iron **
Read more: http://www.kitchendaily.com/recipe/old-fashioned-apple-nut-crisp-74485#ixzz10aQvF9RG
'Love for Peace and have a conscious when you do it.' - Tiya
5 medium-large crisp, tart apples, such as McIntosh, Empire, Granny Smith or Cortland, peeled and thinly sliced (about 6 cups)
3 tablespoons granulated sugar or Splenda Granular
1 tablespoon lemon juice
1 teaspoon ground cinnamon, divided
2/3 cup whole-wheat flour
1/2 cup old-fashioned rolled oats (not instant)
1/2 cup packed light brown sugar
2 tablespoons butter, cut into small pieces
2 tablespoons canola oil
2 tablespoons frozen apple juice concentrate, thawed
1/3 cup coarsely chopped hazelnuts or walnuts
Directions
1. Preheat oven to 375°F. Coat an 8-inch square (or 2-quart) deep baking dish with cooking spray.
2. Combine apples with granulated sugar (or Splenda), lemon juice and 1/2 teaspoon cinnamon in a large bowl. Toss to mix. Transfer to the prepared baking dish, cover with foil and bake for 30 minutes.
3. Meanwhile, combine whole-wheat flour, oats, brown sugar and the remaining 1/2 teaspoon cinnamon in a medium bowl. Mix to blend. Using your fingers (or a fork or pastry blender), cut in butter until evenly distributed and there are no chunks. Stir in oil, apple juice concentrate and nuts; toss well until evenly moistened and clumpy.
4. Remove the foil from the baking dish and scatter the topping evenly over the apples. Bake uncovered until the topping has browned and the fruit is soft and bubbling, about 30 minutes more. Let cool for at least 15 minutes before serving.
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 274 Calories from fat 90
% Daily Value*
Total Fat10gm 15.38%
Saturated Fat 3gm 15.0%
Mono Unsaturated Fat 5gm
Cholesterol 8mg 2.67%
Sodium 1mg 0.04%
Total Carbohydrates 47gm 15.67%
Fiber 6gm 24.0%
Protein 3gm 6.0%
Vitamin A **
Vitamin C **
Iron **
Read more: http://www.kitchendaily.com/recipe/old-fashioned-apple-nut-crisp-74485#ixzz10aQvF9RG
'Love for Peace and have a conscious when you do it.' - Tiya
August 18, 2010
Beginner Cook...Kinda Hearty :)
Mashed potatoes, biscuits, and gravy baked pork chops
BEGINNER MASHED POTATOES
6 med. potatoes
1/4 c. butter or mayonnaise
1/2 c. milk
Salt
Pepper
Peel potatoes and boil in a pot of water until tender. Drain; add buttermilk until creamy. Add salt and pepper to taste.
BEGINNER'S BISCUITS
2 c. self-rising flour
2 tbsp. mayonnaise
1/2 c. milk or buttermilk
Sift flour into mixing bowl. Add mayonnaise and 1/4 cup of milk. Stir with large spoon. Add more milk to get dough to thick consistency. Place heaping tablespoons of dough evenly spaced on a greased cookie sheet and cook at 400 degrees until biscuits are a light golden brown.
GRAVY BAKED PORK CHOPS
4 lean pork chops (1/2-3/4 inch thickness)
1/4 tsp. salt
1/8 tsp. pepper
pinch of garlic powder
1 large onion, sliced
2 cloves garlic, minced
1 tbsp. butter, melted
1 can Cream of Mushroom soup
2/3 cup evaporated milk (1 small can)
1/3 cup water
For easy preparation, choose a skillet with an oven proof handle (like a cast iron pan).
Sprinkle pork chops with salt, pepper and garlic powder.
On the stove top over medium high heat, brown the pork chops and onion in a skillet with butter. Add garlic after first side is browned (do not allow the garlic to become dark).
Turn to brown both sides of the pork chops. Pour off any excess butter after pork chops are browned. The pork chops don't need to be cooked through because they will be finished in the oven.
Combine soup, evaporated milk (not sweetened condensed milk!) and water. Pour mixture around pork chops.
Bake in a preheated 350°F oven for about 45 minutes, stirring now and then.
Note: Instead of baking the pork chops in the oven, if you have a tightly fitting heavy cover for the skillet, they can be finished on the stove top for 45 minutes.
Taste and adjust seasonings before serving.
Variations: Sliced mushrooms may be added to the gravy. Cream of Celery soup may be substituted for the Cream of Mushroom.
Makes 4 servings.
'Love for Peace and have a conscious when you do it.' - Tiya
BEGINNER MASHED POTATOES
6 med. potatoes
1/4 c. butter or mayonnaise
1/2 c. milk
Salt
Pepper
Peel potatoes and boil in a pot of water until tender. Drain; add buttermilk until creamy. Add salt and pepper to taste.
BEGINNER'S BISCUITS
2 c. self-rising flour
2 tbsp. mayonnaise
1/2 c. milk or buttermilk
Sift flour into mixing bowl. Add mayonnaise and 1/4 cup of milk. Stir with large spoon. Add more milk to get dough to thick consistency. Place heaping tablespoons of dough evenly spaced on a greased cookie sheet and cook at 400 degrees until biscuits are a light golden brown.
GRAVY BAKED PORK CHOPS
4 lean pork chops (1/2-3/4 inch thickness)
1/4 tsp. salt
1/8 tsp. pepper
pinch of garlic powder
1 large onion, sliced
2 cloves garlic, minced
1 tbsp. butter, melted
1 can Cream of Mushroom soup
2/3 cup evaporated milk (1 small can)
1/3 cup water
For easy preparation, choose a skillet with an oven proof handle (like a cast iron pan).
Sprinkle pork chops with salt, pepper and garlic powder.
On the stove top over medium high heat, brown the pork chops and onion in a skillet with butter. Add garlic after first side is browned (do not allow the garlic to become dark).
Turn to brown both sides of the pork chops. Pour off any excess butter after pork chops are browned. The pork chops don't need to be cooked through because they will be finished in the oven.
Combine soup, evaporated milk (not sweetened condensed milk!) and water. Pour mixture around pork chops.
Bake in a preheated 350°F oven for about 45 minutes, stirring now and then.
Note: Instead of baking the pork chops in the oven, if you have a tightly fitting heavy cover for the skillet, they can be finished on the stove top for 45 minutes.
Taste and adjust seasonings before serving.
Variations: Sliced mushrooms may be added to the gravy. Cream of Celery soup may be substituted for the Cream of Mushroom.
Makes 4 servings.
'Love for Peace and have a conscious when you do it.' - Tiya
May 26, 2010
Italian Sausage Chili w/ Mexican Cornbread Combo
Mexican Cornbread
Ingredients
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Directions
1.Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2.In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3.In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4.Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Nutritional Information
Absolute Mexican Cornbread
Servings Per Recipe: 6
Amount Per Serving
Calories: 743
Total Fat: 40.9g
Cholesterol: 241mg
Sodium: 1051mg
Total Carbs: 83.6g
Dietary Fiber: 2.6g
Protein: 14.5g
Italian Sausage Chili
Ingredients
1 celery rib, chopped
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 tablespoon vegetable oil
1 Italian sausage link, casings removed
1 (14.5 ounce) can stewed tomatoes, undrained
1 cup canned kidney beans, rinsed and drained
1 cup water
5 tablespoons tomato paste
2 tablespoons chopped green chilies
3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Cheddar cheese
Directions
1.In a small saucepan, saute the celery, onion and sweet peppers in oil until crisp-tender. Crumble the sausage into a skillet; cook over medium heat until meat is no longer pink; drain. Stir in the tomatoes, kidney beans, water, tomato paste, chilies and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Sprinkle with cheese.
'Love for Peace and have a conscious when you do it.' - Tiya
Ingredients
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Directions
1.Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2.In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3.In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4.Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Nutritional Information
Absolute Mexican Cornbread
Servings Per Recipe: 6
Amount Per Serving
Calories: 743
Total Fat: 40.9g
Cholesterol: 241mg
Sodium: 1051mg
Total Carbs: 83.6g
Dietary Fiber: 2.6g
Protein: 14.5g
Italian Sausage Chili
Ingredients
1 celery rib, chopped
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 tablespoon vegetable oil
1 Italian sausage link, casings removed
1 (14.5 ounce) can stewed tomatoes, undrained
1 cup canned kidney beans, rinsed and drained
1 cup water
5 tablespoons tomato paste
2 tablespoons chopped green chilies
3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Cheddar cheese
Directions
1.In a small saucepan, saute the celery, onion and sweet peppers in oil until crisp-tender. Crumble the sausage into a skillet; cook over medium heat until meat is no longer pink; drain. Stir in the tomatoes, kidney beans, water, tomato paste, chilies and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Sprinkle with cheese.
'Love for Peace and have a conscious when you do it.' - Tiya
April 5, 2010
To The Cook :)
Beef Taco Bake
1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 cup Pace® Chunky Salsa
OR Pace® Picante Sauce
1/2 cup milk
6 flour tortillas (8-inch)
OR 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat.
Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.
Nutrition Facts:
Nutrition Information: Original Recipe*
Calories 626
Total Fat 27g
Saturated Fat 12g
Cholesterol 99mg
Sodium 1486mg
Total Carbohydrates 56g
Dietary Fiber 3g
Protein 36g
Vitamin A 16%DV
Vitamin C 6%DV
Calcium 35%DV
Iron 29%DV
'Love for Peace and have a conscious when you do it.' - Tiya
1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 cup Pace® Chunky Salsa
OR Pace® Picante Sauce
1/2 cup milk
6 flour tortillas (8-inch)
OR 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat.
Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.
Nutrition Facts:
Nutrition Information: Original Recipe*
Calories 626
Total Fat 27g
Saturated Fat 12g
Cholesterol 99mg
Sodium 1486mg
Total Carbohydrates 56g
Dietary Fiber 3g
Protein 36g
Vitamin A 16%DV
Vitamin C 6%DV
Calcium 35%DV
Iron 29%DV
'Love for Peace and have a conscious when you do it.' - Tiya
March 19, 2010
Beginner Cook - Breakfast
After-Workout Replenisher
1 1/2 cups V8 Splash® Smoothies Strawberry Banana
1 small banana, sliced
1 1/2 cups frozen peach slices
Put all of the ingredients in a blender. Cover and blend until they're smooth.
Berry Breakfast Sandwich
1 slice Pepperidge Farm® Cinnamon Swirl Bread, any variety, toasted
1 tablespoon cream cheese with strawberries
OR regular cream cheese, softened
Chopped walnuts or pecans or slivered almonds
Sliced fresh strawberries
Spread the cream cheese on the bread slice. Sprinkle with the walnuts and top with the strawberries.
South of the Border Eggs Benedict
1 1/2 cups Pace® Picante Sauce
1/2 teaspoon ground cumin
4 eggs
2 packages (3 ounces each) cream cheese, cut into cubes
4 slices Canadian bacon
2 English muffins, split and toasted
1 tablespoon chopped fresh cilantro leaves
Heat the picante sauce and cumin in a 10-inch skillet over medium heat to a boil.
Crack the eggs and add them to the skillet one at a time. Reduce the heat to low.
Cook the eggs to desired doneness. Remove the eggs from the skillet with a slotted spoon and keep them warm.
Stir the cream cheese in the skillet. Cook and stir until the cream cheese is melted.
Cook the bacon in another 10-inch skillet over medium-high heat until it's lightly browned on both sides.
Top each muffin half with 1 slice of bacon and 1 egg. Spoon the picante sauce mixture over the eggs and sprinkle with the cilantro.
'Love for Peace and have a conscious when you do it.' - Tiya
1 1/2 cups V8 Splash® Smoothies Strawberry Banana
1 small banana, sliced
1 1/2 cups frozen peach slices
Put all of the ingredients in a blender. Cover and blend until they're smooth.
Berry Breakfast Sandwich
1 slice Pepperidge Farm® Cinnamon Swirl Bread, any variety, toasted
1 tablespoon cream cheese with strawberries
OR regular cream cheese, softened
Chopped walnuts or pecans or slivered almonds
Sliced fresh strawberries
Spread the cream cheese on the bread slice. Sprinkle with the walnuts and top with the strawberries.
South of the Border Eggs Benedict
1 1/2 cups Pace® Picante Sauce
1/2 teaspoon ground cumin
4 eggs
2 packages (3 ounces each) cream cheese, cut into cubes
4 slices Canadian bacon
2 English muffins, split and toasted
1 tablespoon chopped fresh cilantro leaves
Heat the picante sauce and cumin in a 10-inch skillet over medium heat to a boil.
Crack the eggs and add them to the skillet one at a time. Reduce the heat to low.
Cook the eggs to desired doneness. Remove the eggs from the skillet with a slotted spoon and keep them warm.
Stir the cream cheese in the skillet. Cook and stir until the cream cheese is melted.
Cook the bacon in another 10-inch skillet over medium-high heat until it's lightly browned on both sides.
Top each muffin half with 1 slice of bacon and 1 egg. Spoon the picante sauce mixture over the eggs and sprinkle with the cilantro.
'Love for Peace and have a conscious when you do it.' - Tiya
March 17, 2010
Beginner Cook - How About Desert? mmmmm :)
Strawberries with Strawberry Purée
1 pints fresh strawberries (about 2 cups)
1 tablespoon confectioners' sugar
1 tablespoon Grand Marnier or other orange-flavored liqueur
Place half the strawberries, the sugar and Grand Marnier into a blender or food processor. Cover and blend until the mixture is smooth. Strain the strawberry mixture through a sieve into a medium bowl.
Spoon the strawberry mixture into 2 shallow bowls. Top with the remaining strawberries.
Easy Substitution: You can substitute vanilla or almond extract for the Grand Marnier.
Love for Peace and have a conscious when you do it.' - Tiya
1 pints fresh strawberries (about 2 cups)
1 tablespoon confectioners' sugar
1 tablespoon Grand Marnier or other orange-flavored liqueur
Place half the strawberries, the sugar and Grand Marnier into a blender or food processor. Cover and blend until the mixture is smooth. Strain the strawberry mixture through a sieve into a medium bowl.
Spoon the strawberry mixture into 2 shallow bowls. Top with the remaining strawberries.
Easy Substitution: You can substitute vanilla or almond extract for the Grand Marnier.
Love for Peace and have a conscious when you do it.' - Tiya
March 16, 2010
Beginner Cook - Meal W/ Sides
Grilled Fish with Pineapple Salsa
1 can (20 ounces) pineapple chunks, drained
1/4 cup drained chopped pimiento
1 small red onion, finely chopped (about 1/4 cup)
1 jalapeño pepper, seeded and chopped
1/4 cup Crisco® vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons packed dark brown sugar
1/2 teaspoon ground black pepper
6 firm fish fillets (salmon, flounder or halibut) (about 1 1/2 pounds)
Stir the pineapple, pimiento onion, jalapeño pepper, 2 tablespoons oil, the vinegar, brown sugar and 1/4 teaspoon black pepper in a nonmetallic bowl. Cover and refrigerate for 30 minutes.
Brush the fish with the remaining oil. Sprinkle with the remaining black pepper.
Lightly oil the grill rack and heat the grill to medium. Grill the fish for 5 minutes or until it flakes easily when tested with a fork, turning the fish over carefully once halfway through grilling. Serve the fish with the pineapple salsa.
Nutrition Facts
Calories 411
Total Fat 25g
Saturated Fat 4g
Cholesterol 84mg
Sodium 513mg
Total Carbohydrates 14g
Dietary Fiber 1g
Protein 33g
Vitamin A 13%DV
Vitamin C 71%DV
Calcium 3%DV
Iron 6%DV
*Tuscan Shrimp Salad with Toast Points
2 tablespoons lowfat balsamic vinaigrette salad dressing
1/4 cup each chopped fresh parsley and basil
1 teaspoon minced garlic
4 ounces thawed frozen cooked deveined medium shrimp (about 12)
1/2 cup chopped plum tomato
2 cups mixed salad greens
2 slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted and cut diagonally into quarters
Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes.
Arrange the salad greens on 2 plates. Divide the shrimp mixture between the plates. Tuck 4 bread quarters, point-side-out, around the greens on each plate.
Nutrition Facts
Calories 212
Total Fat 4g
Saturated Fat 1g
Cholesterol 111mg
Sodium 439mg
Total Carbohydrates 24g
Dietary Fiber 5g
Protein 17g
Vitamin A 41%DV
Vitamin C 41%DV
Calcium 11%DV
Iron 22%DV
OR
*Legendary Twice-Baked Potatoes
4 hot baked potatoes
1 cup shredded smoked Gouda cheese
OR shredded Monterey Jack cheese
1/2 cup sour cream
1/3 cup Pace® Picante Sauce
1/4 cup diced cooked bacon
2 green onions, chopped (about 1/4 cup)
1 jar (16 ounces) Pace® Chunky Salsa
Cut the potatoes into lengthwise halves. Scoop out the inside of the potatoes and place in a medium bowl. Set the potato skins aside.
Stir 3/4 cup cheese, sour cream, picante sauce, bacon and onions into the bowl. Mix well. Spoon the mixture into the potato skins and place on a baking sheet.
Broil until they're browned. Sprinkle with the remaining cheese. Broil until the cheese is bubbly. Top with the salsa.
'Love for Peace and have a conscious when you do it.' - Tiya
1 can (20 ounces) pineapple chunks, drained
1/4 cup drained chopped pimiento
1 small red onion, finely chopped (about 1/4 cup)
1 jalapeño pepper, seeded and chopped
1/4 cup Crisco® vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons packed dark brown sugar
1/2 teaspoon ground black pepper
6 firm fish fillets (salmon, flounder or halibut) (about 1 1/2 pounds)
Stir the pineapple, pimiento onion, jalapeño pepper, 2 tablespoons oil, the vinegar, brown sugar and 1/4 teaspoon black pepper in a nonmetallic bowl. Cover and refrigerate for 30 minutes.
Brush the fish with the remaining oil. Sprinkle with the remaining black pepper.
Lightly oil the grill rack and heat the grill to medium. Grill the fish for 5 minutes or until it flakes easily when tested with a fork, turning the fish over carefully once halfway through grilling. Serve the fish with the pineapple salsa.
Nutrition Facts
Calories 411
Total Fat 25g
Saturated Fat 4g
Cholesterol 84mg
Sodium 513mg
Total Carbohydrates 14g
Dietary Fiber 1g
Protein 33g
Vitamin A 13%DV
Vitamin C 71%DV
Calcium 3%DV
Iron 6%DV
*Tuscan Shrimp Salad with Toast Points
2 tablespoons lowfat balsamic vinaigrette salad dressing
1/4 cup each chopped fresh parsley and basil
1 teaspoon minced garlic
4 ounces thawed frozen cooked deveined medium shrimp (about 12)
1/2 cup chopped plum tomato
2 cups mixed salad greens
2 slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted and cut diagonally into quarters
Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes.
Arrange the salad greens on 2 plates. Divide the shrimp mixture between the plates. Tuck 4 bread quarters, point-side-out, around the greens on each plate.
Nutrition Facts
Calories 212
Total Fat 4g
Saturated Fat 1g
Cholesterol 111mg
Sodium 439mg
Total Carbohydrates 24g
Dietary Fiber 5g
Protein 17g
Vitamin A 41%DV
Vitamin C 41%DV
Calcium 11%DV
Iron 22%DV
OR
*Legendary Twice-Baked Potatoes
4 hot baked potatoes
1 cup shredded smoked Gouda cheese
OR shredded Monterey Jack cheese
1/2 cup sour cream
1/3 cup Pace® Picante Sauce
1/4 cup diced cooked bacon
2 green onions, chopped (about 1/4 cup)
1 jar (16 ounces) Pace® Chunky Salsa
Cut the potatoes into lengthwise halves. Scoop out the inside of the potatoes and place in a medium bowl. Set the potato skins aside.
Stir 3/4 cup cheese, sour cream, picante sauce, bacon and onions into the bowl. Mix well. Spoon the mixture into the potato skins and place on a baking sheet.
Broil until they're browned. Sprinkle with the remaining cheese. Broil until the cheese is bubbly. Top with the salsa.
'Love for Peace and have a conscious when you do it.' - Tiya
March 2, 2010
Beginner Cook
Eggplant Taleggio Panini
1 medium eggplant (about 1 pound),
cut lengthwise into 8 (1/4-inch-thick) slices
1/4 cup olive oil
8 leaves fresh arugula
1 teaspoon red wine vinegar
4 ounces Taleggio or fontina cheese, cut into 8
(1/4-inch-thick) slices
4 large hearty wheat sandwich roll, split
Heat the broiler.
Place the eggplant slices on a rack in a broiler pan.
Brush the eggplant slices with 1 tablespoon oil.
Broil the eggplant with the top of the eggplant 7 inches from the heat for 5 minutes or until the eggplant is lightly browned on both sides, turning the eggplant over once halfway through broiling and brushing with 1 tablespoon oil.
Place the eggplant and arugula into a large bowl. Add 1 tablespoon oil and the vinegar and toss to coat. Divide the eggplant, arugula and cheese among the rolls.
Heat the panini maker. Brush the tops of the sandwiches with the remaining oil. Add the sandwiches in batches, oil-side down, and cook for 5 minutes or until lightly browned and the cheese is melted.
Alternate Preparation: If you don't have a panini maker, you can use a grill pan or a skillet. Heat the pan over medium heat. Add the sandwiches in batches and cook, pressing down on the sandwiches with a spatula, until they're lightly browned on both sides and the cheese is melted. You can also weight the sandwiches down with a foil-wrapped brick or a cast-iron skillet instead of pressing down with a spatula.
Nutrition Facts:
Unavailable
'Love for Peace and have a conscious when you do it.' - Tiya
1 medium eggplant (about 1 pound),
cut lengthwise into 8 (1/4-inch-thick) slices
1/4 cup olive oil
8 leaves fresh arugula
1 teaspoon red wine vinegar
4 ounces Taleggio or fontina cheese, cut into 8
(1/4-inch-thick) slices
4 large hearty wheat sandwich roll, split
Heat the broiler.
Place the eggplant slices on a rack in a broiler pan.
Brush the eggplant slices with 1 tablespoon oil.
Broil the eggplant with the top of the eggplant 7 inches from the heat for 5 minutes or until the eggplant is lightly browned on both sides, turning the eggplant over once halfway through broiling and brushing with 1 tablespoon oil.
Place the eggplant and arugula into a large bowl. Add 1 tablespoon oil and the vinegar and toss to coat. Divide the eggplant, arugula and cheese among the rolls.
Heat the panini maker. Brush the tops of the sandwiches with the remaining oil. Add the sandwiches in batches, oil-side down, and cook for 5 minutes or until lightly browned and the cheese is melted.
Alternate Preparation: If you don't have a panini maker, you can use a grill pan or a skillet. Heat the pan over medium heat. Add the sandwiches in batches and cook, pressing down on the sandwiches with a spatula, until they're lightly browned on both sides and the cheese is melted. You can also weight the sandwiches down with a foil-wrapped brick or a cast-iron skillet instead of pressing down with a spatula.
Nutrition Facts:
Unavailable
'Love for Peace and have a conscious when you do it.' - Tiya
March 1, 2010
Beginner Cook
Im not a pricey kind of gal so I try to benefit of the things I have around to have a decent meal. How bout you?
Today I bring Sweet & Tangy + My Favorite: CHICKEN!!!! lol.
Let me know how this works for you today, if you try it today. (I hope you do :D)
Recipe:
1 tablespoon butter
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
(Regular or Healthy Request®)
1/4 cup water
1 tablespoon packed brown sugar
1 tablespoon vinegar
4 cups hot cooked regular long-grain white rice
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Stir the soup, water, brown sugar and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Serving Suggestion: Serve with roasted carrots and crusty bakery wheat rolls. For dessert serve chocolate pudding with whipped cream.
Nutrition Facts:
Nutrition Information: Original Recipe*
Calories 437 437
Total Fat 7g 6g
Saturated Fat 3g 3g
Cholesterol 81mg 81mg
Sodium 523mg 375mg
Total Carbohydrates 57g 59g
Dietary Fiber 1g 1g
Protein 32g 32g
Vitamin A 8%DV 7%DV
Vitamin C 6%DV 6%DV
Calcium 3%DV 3%DV
Iron 16%DV 18%DV
Enjoy!!! mmmmmm :D.
.'Love for Peace and have a conscious when you do it.' - Tiya
Today I bring Sweet & Tangy + My Favorite: CHICKEN!!!! lol.
Let me know how this works for you today, if you try it today. (I hope you do :D)
Recipe:
1 tablespoon butter
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
(Regular or Healthy Request®)
1/4 cup water
1 tablespoon packed brown sugar
1 tablespoon vinegar
4 cups hot cooked regular long-grain white rice
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Stir the soup, water, brown sugar and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Serving Suggestion: Serve with roasted carrots and crusty bakery wheat rolls. For dessert serve chocolate pudding with whipped cream.
Nutrition Facts:
Nutrition Information: Original Recipe*
Calories 437 437
Total Fat 7g 6g
Saturated Fat 3g 3g
Cholesterol 81mg 81mg
Sodium 523mg 375mg
Total Carbohydrates 57g 59g
Dietary Fiber 1g 1g
Protein 32g 32g
Vitamin A 8%DV 7%DV
Vitamin C 6%DV 6%DV
Calcium 3%DV 3%DV
Iron 16%DV 18%DV
Enjoy!!! mmmmmm :D.
.'Love for Peace and have a conscious when you do it.' - Tiya
February 14, 2010
For The Beginner Chef
I have friends who actually do not know how to make a simple meal in the kitchen. I secretly pray that they ask one if not both of their parents (who I am pretty sure knows how to cook otherwise they wouldn't be here) to assist the in the kitchen for a family meal at least.
Especially those being young women, the ratio to the males that I know who actually can cook overrides my female peers. I would say that its pitiful but it actually 'Just happens that way'. To me personal it seems unreal because I've been raised in the kitchen with a grandmother )who I need to call for a cheesecake recipe) had me making pastry from scratch.
I feel desserts should ATLEAST be the first thing you learn to cook BUT I will start with something simple.
Hope you all learn from my entries and enjoy a good simple meal. :)
Sounds yummy and delicious and can be made with no big hassles for those cooking-impaired chefs who are crawling
I present to you:
Chicken & Cheese Enchiladas
Recipe:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine viniagrette. For dessert serve prepared refrigerated flan.
RECIPE TIPS
Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
Nutritional Information
Nutrition Information: Original Recipe* Alternate Recipe†
Calories 333 313
Total Fat 14g 16g
Saturated Fat 7g 6g
Cholesterol 62mg 62mg
Sodium 950mg 836mg
Total Carbohydrates 25g 25g
Dietary Fiber 4g 3g
Protein 20g 21g
Vitamin A 18%DV 18%DV
Vitamin C 5%DV 5%DV
Calcium 15%DV 15%DV
Iron 11%DV 11%DV
'Love for Peace and have a conscious when you do it.' -Tiya
Especially those being young women, the ratio to the males that I know who actually can cook overrides my female peers. I would say that its pitiful but it actually 'Just happens that way'. To me personal it seems unreal because I've been raised in the kitchen with a grandmother )who I need to call for a cheesecake recipe) had me making pastry from scratch.
I feel desserts should ATLEAST be the first thing you learn to cook BUT I will start with something simple.
Hope you all learn from my entries and enjoy a good simple meal. :)
Sounds yummy and delicious and can be made with no big hassles for those cooking-impaired chefs who are crawling
I present to you:
Chicken & Cheese Enchiladas
Recipe:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine viniagrette. For dessert serve prepared refrigerated flan.
RECIPE TIPS
Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
Nutritional Information
Nutrition Information: Original Recipe* Alternate Recipe†
Calories 333 313
Total Fat 14g 16g
Saturated Fat 7g 6g
Cholesterol 62mg 62mg
Sodium 950mg 836mg
Total Carbohydrates 25g 25g
Dietary Fiber 4g 3g
Protein 20g 21g
Vitamin A 18%DV 18%DV
Vitamin C 5%DV 5%DV
Calcium 15%DV 15%DV
Iron 11%DV 11%DV
'Love for Peace and have a conscious when you do it.' -Tiya
February 6, 2010
Introduction of Self
Whats going on out there world? Felling good feeling great. So i guess im going to make this my official first post since i had to redo it for myself.
I want to say hi and i'd let you guys know a lil about me but what fun would that be if i say here and typed about me and you not ask me questions.
Especially via: www.formspring.me/tiyabiya go and ask me anything I dare you.
Welcome to my site and I will try to inform you guys on the latest new songs hopefully in all genres even if I don't like them. Give you guys and girls something to cook up if you always wanted to learn how to cook. And inform you on the latest films being underground videos, concerts, movies, documentaries.
I just wanted to make this as versatile as possible and I would love the constructive criticism, hate-ration, and comments you guys may want to leave. I'm ready so I hope you are. :D.
Let the fun begin. :D.
Love for Peace and have a conscious when you do it. :D.
I want to say hi and i'd let you guys know a lil about me but what fun would that be if i say here and typed about me and you not ask me questions.
Especially via: www.formspring.me/tiyabiya go and ask me anything I dare you.
Welcome to my site and I will try to inform you guys on the latest new songs hopefully in all genres even if I don't like them. Give you guys and girls something to cook up if you always wanted to learn how to cook. And inform you on the latest films being underground videos, concerts, movies, documentaries.
I just wanted to make this as versatile as possible and I would love the constructive criticism, hate-ration, and comments you guys may want to leave. I'm ready so I hope you are. :D.
Let the fun begin. :D.
Love for Peace and have a conscious when you do it. :D.
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