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

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

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

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

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