Rating System for Our Recipes:
We rate each food item by the following - i would eat this...
once a week, once every other week, once a month, once every 3 months, once every 6 months, once a year, never again. It's a personal thing and the cook cannot be ofended. Receipe is rated and put into the book for future use.
Onto the Recipes.....
Apple Fruit Crisp - been a stable in my house for eons. Found it cooking light or some other healthy magazine and have been making for myself and guests for years. Great healthy desert! (hubby could eat this every night, but we rate it a once a week)
Chicken Cordon Bleu - healthierversion of an old staple. This version keeps the chicken jucy and withonly a tablespoon of cheese inside the chicken, not that bad! (we ratedit a once a month type of dish)
Cocnut Curried Chicken - Green curry paste packs a very nice kick. The hot factor was good, but the mmm factor was a little light. Might cook veggies longer and cut up chick pre or post cooking. Deserves 1 more try. (hubby - once a month rateing, me - once a year, once a lifetime maybe)
Deviled Crab Boules with Beurre Blanc -I was not that impressed with this one. Hubby liked it. We used a dryresiling as the wine in the recipe, which i think added too much sweetto the dish. If you try it use a Pino or maybe a Chardonay.
Easy Schnitzel - another cooking light find. We used a different mustard and forgot the parsley and chives. But it was very tastey! I might try fake egg next time. Hubby says once every other month. I enjoyed it, think i like the cordon bleu better!
Fried Rice - found it on 24 hour fitness website, i made a couple modification, but yummy!
Ham Puffy Caserole - usesvery machine in your house but super yummy, great for the left overham, and not that bad for you! (we rated this once every other week -mainly cause you use every machine and clean up is a killer)
Maryland Crab Cakes - hubby really likes crab cakes, i use imitation, and the food processor
Maple Mustard Dressing - I like that with sugar free syrup there is really no calories in this dressing, so you can use alot and not worry too much!
Ravioli Lazagna - a friend of mine turned me on to this from a mothers magazine. Not the healthiest, but pretty tasty and you can split it and 2 and freeze the other 8X8 pan for
use in the future! (Ratings after hubby tries it) Update - Hubby says too much spinach. So this gets a rating of never again!
Red Curried Tofu - tried this before and had hubby make it. He removed the diced tomatoes cause he doesn't like tomatoes... so the dish was missing something. We made it again with the tomatoes and it tasted great! Nice spice! Next time we are to attempt to just use tomatoe sauce... we'll see how that goes!
Spicy Coconut Shrimp - YUMMIES! One of our favorites! We rate this one as a once a week type of meal! We add extra spice and need extra oil for the shrimp. I also drain the shrimp after it has cooked for a couple minutes and given up it's juice!
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1 pound lump crabmeat
3/4 cup bread crumbs
1/3 cup parsley -- chopped
2 tablespoons lemon juice
1 tablespoon milk, skim
2 tablespoons hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 egg white
1 cup panko
2 tablespoons vegetable oil
Combine first 9 ingredients in a bowl; stir well. Divide crabmeat mixture
into 8 equal portions. Place 1 1/3 cups breadcrumbs in a shallow dish.
Dredge crabmeat portions in breadcrumbs, shaping into patties about 3 1/2
inches wide and 1/2 inch thick.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add 4 patties, and cook 3 minutes. Carefully turn patties over, and cook 3
minutes or until golden. Repeat procedure with the remaining oil and
patties. Serve with lemon wedges, if desired.
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1/4 cup maple syrup
3 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Combine ingredients in small microwave bowl, stirring with a whisk, microwave on high 1 minute or until hot.
(I use low fat/sugar free syrup and golden balsamic vinegar)
Goto Top
Deviled Crab Boules with Beurre Blanc
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Boules: To prepare boules,hollow out each roll, leaving about a 1/4-inch-thick shell; reservetorn bread for another use. Place bread shells on a baking sheet. Bakeat 375° for 5 minutes. Remove from oven; set aside. To preparedeviled crab, combine 2 tablespoons chopped green onions, 1/4 cup wine,and garlic in a small saucepan; bring to a boil. Reduce heat; simmeruntil reduced to 2 tablespoons (about 2 minutes). Remove from heat;stir in mayonnaise, mustard, red pepper, and paprika. Add 2 tablespoonschopped green onions and crab; toss gently to combine. Spoon crabmixture evenly into bread shells. Bake at 375° for 15 minutes or untilthoroughly heated. To prepare beurre blanc, combine 2 tablespoonsbroth, shallots, 1/4 cup wine, vinegar, and bay leaf in a smallsaucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4cup (about 3 minutes). Drain through a fine sieve into a bowl,reserving liquid; discard solids. Return wine mixture to pan.Combine remaining broth and cornstarch, stirring well with a whisk;stir into wine mixture. Bring to a boil; cook 1 minute, stirringconstantly. Remove from heat; add butter, stirring until butter melts.Stir in juice and black pepper. Serve beurre blanc immediately overwarm boules. Garnish with julienne-cut green onions, if desired.
Deviled crab:
Beurre blanc:
Preheat oven to 375°.
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1/2 cup light coconut milk
1 tablespoon fresh lime juice
1 teaspoon bottled minced ginger
1 teaspoon low-sodium soy sauce
1 teaspoon honey
1/2 teaspoon cornstarch
1/2 teaspoon chile paste with garlic (such as Sambal oelek)
1/2 teaspoon bottled minced garlic
1/4 teaspoon salt
2 teaspoons canola oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons chopped green onions (about 1 onion)
1/2 teaspoon crushed red pepper
2 cups cooked jasmine rice
Combine the first 9 ingredients in a medium bowl; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add shrimp, and sauté 2 minutes. Add green onions and red pepper; cook 1 minute. Add coconut milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until shrimp turn pink. Serve immediately with rice.
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside. Place eachchicken breast half between 2 sheets of heavy-duty plastic wrap, andpound each to 1/4-inch thickness using a meat mallet or rolling pin.Sprinkle both sides of chicken with salt, oregano, and pepper. Top eachbreast half with 1 slice of prosciutto and 1 tablespoon mozzarella.Roll up each breast half jelly-roll fashion. Dip each roll in chickenbroth mixture; dredge in breadcrumb mixture. Place rolls, seam sidedown, in an 8-inch square baking dish coated with cooking spray. Pourremaining broth mixture over chicken. Bake at 350° for 28 minutes oruntil juices run clear and tops are golden. recipe comming soon recipe comming soon...
Preheat oven to 350°.
1 cup small-curd cottage cheese
1cup ricotta cheese
1 garlic clove minced
1 jar (20 ounces) spagetti sauce
1 package (25 ounces) cheese ravioli, uncooked
2 cups shredded Mozzarella cheese
1/2 cup shredded Cheddar cheese
1/4 cup grated Parmesan Cheese
Paresley
1. Combine cottage cheese, ricotta cheese and garlic
2. Spread 1/2 cup of spaghetti sauce in an ungreased 13X9 inch baking dish. Layer with half of the ravioli, half of the remaining suce, half o the cottage cheese mixture, and half of the cheeses. Repeat layers. Sprinkle with parsley is desired.
3. Bake uncovered at 350 for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.
While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm. Addremaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms; cook 3minutes or until mushrooms are tender. Add coconut milk mixture and 1/4teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1minute. Add chicken and lime juice to pan; cook 1 minute or untilthoroughly heated. Serve over couscous; garnish with lime wedges, if desired.
Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.
(I cook a couple strips of bacon, and use that oil as the lubricant for the onion, peas and mushrooms)
3 cups cooked white rice
1 tablespoon vegetable oil
3 ounces mushrooms, sliced
1/2 cup diced carrots
1/2 cup peas
1 cup bean sprouts
2 medium green onions, sliced
2 eggs
3 tablespoons reduced sodium soy sauce
Dash pepper
Heat oil over medium heat in a nonstick skillet. Cook mushrooms, carrots and peas in oil for 2 minutes, stirring frequently. Add the bean sprouts, onions and rice and stir-fry until mixture is hot.
Push the mushroom-rice mixture to one side of the skillet andreduce heat. Beat the eggs slightly in a small bowl and add to thecleared side of the skillet. Cook over medium heat, stirring frequentlyuntil eggs are cooked but still moist. Combine the eggs and ricemixture, stir in soy sauce and serve.
