Salmon Patte

8 oz. cream cheese
1 -16 oz. salmon (fresh or canned *Kirkland brand from Costco best!)
2 T. dried onion
1 tsp. liquid smoke
1-2 T. hot horseradish
1/2-1 tsp. course ground pepper

Mix together with fork. Refrigerate well before serving. Serve with Milton's multi-grain crackers, Wheat Thins, Ritz, or other cracker.

Easy Cheese Danishes

8 oz. cream cheese at room temp.
1/3 c. sugar
2 extra-large egg yolks, at room temp.
2 T. ricotta cheese
1 tsp. pure vanilla extract
1/4 tsp. salt
1 T. grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beated with 1 T. water for egg wash

Preheat oven to 400 degrees. Line a sheet with parchment paper.
Place cream cheese and sugar in the bowl of an electric mixer w/ paddle attachment and cream together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
Unfold one sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10X10 inch square. Cut the sheet into quarters with a sharp knife. Place a heaping T. of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold two opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush top of pastries with egg wash. Place onto cookie sheet. Repeat with second sheet of puff pastry and refrigerate the filled Danish for 15 min. Bake pastries for about 20 min., rotating once during baking, until puffed and brown. Serve warm. If make in advance, reheat them in 350 degree oven for 5 min. *I made these for a baby shower brunch and they were a hit! Instead of 4 squares I did mini-danishes and did 9 squares per puff pastry.
Barefoot Contessa cookbook

Turkey Meatballs in Pitas

1 pkg. fresh lean ground turkey
1/4 cup chopped onion (can use dried if desired)
1 1/2 tsp. dried oregano
1/2 tsp. each of parsley and lemon pepper (if you have)
1+ cloves of minced garlic (depending on your taste)
1 tsp. lemon juice (fresh best)

Combine turkey ingredients. Mix well. Shape into balls. Using a skilled coated with non-stick cooking spray, cook meatballs 8-10 minutes or until browned and no longer pink in center. Stir occassionally.

Sauce:
1/2 c. nonfat sour cream or plain yogurt
1/2 c. cucumber peeled and chopped
1 1/2 tsp. lemon juice (again, fresh is best)
1/8 tsp. black pepper

Combine. Place 3-4 meatballs in each pita shell or tortilla wrap. Add lettuce and tomato. Top with sauce. I add extra of each spices/lemon juice because I like it full of flavor - you decide. 6 servings. Use "Light Flat Out" wraps for a low carb alternative to pitas. *I love this even in the winter time because it's refreshing and pretty light.

Sour Cream Enchiladas

4-6 cups cooked chicken
1 can cream of chicken soup
1 can cream of celery soup
1 can green chili
1 pt. sour cream
1 small onion (optional)
1 lb. grated cheese
1 pkg. corn or flour tortillas

1. Shred or cut chicken into bite size pieces. Add onion.
2. In a sauce pan, heat soup, green chilies, and sour cream for the sauce.
3. Soften tortillas by heating a short time in a pan on the stove.
4. Fill each tortilla with chicken and a spoonful of sauce, sprinkle with cheese.
5. Roll up and place in baking dish, seam side down.
6. Pour remaining sauce over rolled up tortillas and cover with grated cheese.
7. Bake at 400* for 30 minutes or until cheese melts & sauce is bubbly.

Serves 6-8 (makes 10 enchiladas)

Note: I skip step #3. I use flour tortillas. We like to add olives, & I usually don't do the onion (for Scott). You can use 2 cans of cream of chicken instead of the celery. And, you can use fat free sour cream if you want.

Whole Wheat Pancakes

2 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 T. sugar
1 cup buttermilk
1 1/2 cups milk
3 eggs

Mix the dry ingredients, add buttermilk. Separate the egg yolks from the whites. Add two egg yolks to the batter. Blend the batter, add the milk (add more or less to adjust the consistency to your preference.) Whip the egg whites and fold them in the batter (to make them fluffy). Cook the pancakes on a greased pan as there is no oil in the batter. Makes about 12 pancakes.

*I like to grind my own wheat so it is fresh, & healthy! My kids love these, and they are filling! We even do them for dinner sometimes.

Recipe from Merrill H.

Baked Salmon

2 cloves garlic, minced
1 tsp. dried basil
1 tsp. ground black pepper
1 T. fresh parsley, chopped
6 T. light olive oil
1 tsp. salt
1 T. lemon juice
2 (6 oz.) Wild Salmon Dinner Fillets

In a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375*. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35-45 minutes, until easily flaked with a fork.

Recipe from: Wild Salmon Dinner Fillets package

Ginger Glazed Salmon

2 T. brown sugar
2 tsp. dijon mustard
2 tsp. soy sauce
1 tsp. ground ginger
4-6 salmon fillets (1/2 " thick, 1 1/2 lbs)

Line cookie sheet with foil. Make shallow cuts diagonally across salmon. Brush on mixture. Place on 2nd rack from the top, uncovered. Broil on high 7 minutes, or until flakey.

*I use the Costco frozen skinless-boneless salmon, thawed. I love the sauce, so I double it.

Recipe from: Carolyn

Instant Black Bean Soup

2 15 oz. cans no salt added black beans, undrained
½ cup bottled salsa
1 Tbls. Chili powder
1 can (16 oz.) fat-free, less sodium chicken broth

Garnish with
Grated, cheese, sour cream, green onions, cilantro

Place undrained beans and liquid in a medium saucepan, partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder and broth. Bring to a boil. Ladle soup into bowls. Top with desired garnishes.

Notes: I run 1-1 ½ cans black beans through a food processor to puree them. My girls like this soup loaded up with sour cream and grated cheese and sometimes even chips.

Easy Ziti

1 16 oz. jar reduced-fat spaghetti sauce
½ cup part skim ricotta cheese
1 lb. ziti
½ cup shredded reduced-fat Italian cheese blend

Preheat the broiler. In a large bowl, mix the spaghetti sauce and ricotta thoroughly, until smooth.
Meanwhile, cook the ziti according to package directions. Drain and stir into the suce, than spread into a 9x13 baking dish. Sprinkle with the cheese blend. Broil until the cheese is melted and golden, about 5 minutes.

SO EASY! Variations: Use penne pasta or shells, or stir in 1 ½ cups sautéed chopped mushrooms, zucchini, or frozen peas when you mix the pasta and the sauce. We like the peas!

From Weight Watchers Cook It Quick! 6 servings, 353 calories, 4 g. fat, 3 g. Fiber, 16 g. protein and POINTS:7

Banana Oatmeal Waffles (with Praline Sauce)

1 1/4 cups all-purpose flour
3/4 cup regular oats, uncooked
3 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
pinch of ground nutmeg
1 1/2 cups buttermilk (or 1 1/2 cups milk and 1 1/2 Tbs lemon juice)
2 large eggs
1/4 cup butter or margarine, melted
2 medium bananas, chopped

Mix all ingredients except bananas until smooth. Add bananas and mix to blend. This may be done in a food processor, pulsing to chop bananas. Bake in preheated waffle iron until golden.
Makes 12 waffles. Makes good pancakes too.Originally from Southern Living, August 1994
I make without the sauce and my kids LOVE them!

Can serve with Praline Sauce.
Praline Sauce
1 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup light corn syrup
1/4 cup waterdash of salt
1 tablespoon butter
1 teaspoon vanilla extract
Combine first 5 ingredients in a small saucepan; bring to a boil, stirring constantly, until sugar dissolves. Remove from heat; stir in butter and vanilla. Serve over waffles, pancakes or ice cream. Will keep up to 2 weeks.

Pretzel Salad

This is another classic from Jill's kitchen with a little twist.

1st Layer
2 cups crushed pretzels
½ cup melted butter or margarine
3 Tbsp. sugar

2nd Layer
8 oz. softened cream cheese
8 oz. cool whip, thawed
1 cup sugar

3rd Layer
1 large package raspberrry-flavored gelatin
3-4 cups triple berry frozen berries
2 cups boiling water

Mix 1st Layer ingredients and pat in the bottom of a glass 9x13 pan. Bake at 400ºfor 8 minutes. While 1st Layer cools, mix 2nd layer. Beat cream cheese and sugar well and then lightly fold in the cool whip. When the pretzel layer is completely cool spread cream cheese mixture on top of pretzels, making sure to seal the edges of the cream cheese mixture to the sides of the pan. (If you don’t the jello will run down to the pretzel layer and make it soggy.) For 3rd Layer, completely dissolve the jello in the boiling water and then add the frozen fruit. Keep the fruit frozen until ready to add because it helps set the jello quicker. The jello should be syrupy, not runny. (If the jello is not syrupy, refrigerate it until it’s slightly thickened--start checking it after 10 minutes) Pour it over the cream cheese layer and chill at least 3 hours or overnight before serving.

Notes: Jill’s original recipe calls for 2 small pkg. of strawberry jello and 2 (10) oz. pkg frozen sliced strawberries, still use 2 cups boiling water. I’ve also substituted raspberry jello and frozen raspberries, and the Essential Mormon Cookbook by Julie Badger Jensen calls for 1 large package of raspberry jello, 2 (10) oz. packages of frozen raspberries or strawberries, and 1 (15 ¼) oz. can crushed pineapple, undrained for the 3rd Level.

Cauliflower sauce with whole-wheat pasta

1 lb whole-wheat penne rigate

salt

1/4 olive oil

3 cloves garlic, cracked from skin and sliced

1 red onion finely chopped

1 head of cauliflower, stem removed and chopped

1 c chicken stock

4 sprigs fresh rosemary, leaves stripped and finely chopped

3/4 c grated Romano cheese 

Salt and pepper

Boil pasta, make sure to salt the water, al dente.  Drain and reserve 2 ladles of pasta water.

While pasta is cooking, make sauce.  Heat a deep skillet over medium heat with oil.  Add garlic and cook 3 minutes, then remove.  Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary.  Cover the pan and cook 15 minutes.  Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon.  Add the pasta  and cheese to the cauliflower and toss to combine.  Season to taste.

Rachel Ray's recipe

Spaghetti alla ceci

1 lb spaghetti

salt

3 tb olive oil

1/4 tsp crushed red pepper flakes

3 cloves garlic, finely chopped

1 (14 oz) can chick peas, drained

1/2 tsp dry thyme, 

pepper

1/2 c chicken broth or white wine

1 (14 oz) can, crushed tomatoes

Parmesan cheese

Boil water for pasta, salt, cook al dente

Meanwhile, place chick peas in a food processor and pulse grind them to a fine chop. 

Heat  a large skillet over medium.  Add oil, red pepper flakes, and garlic.  Cook for 30-60 seconds.  Add chick peas and season with thyme, salt and pepper, saute for 3 to 4 minutes.  Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning.  Drain pasta and toss with sauce.  Top with parsley and grated cheese.

Grilled Chicken with Basil Dressing

2/3 c extra virgin olive oil

3 tb plus 1/4 c fresh lemon juice

1 1/2 tsp anise or fennel seeds

1 1/2 tsp salt

1 tsp freshly ground pepper

6 boneless skinless chicken breasts

1 package fresh basil

1 large clove garlic

1 tsp grated lemon zest

Whisk 1/3 c oil, 3 tb lemon juice, fennel seeds, 3/4 tsp salt and 1/2 tsp pepper in a baggie. Mix. Add chicken.  refrigerate at least 30 minutes and up to 1 day.  

Blend basil, garlic, lemon zest, 1/4 c lemon juice, 3/4 tsp salt and 1/2 tsp pepper in a blender until smooth.  Gradually blend and then add 1/3 c oil. Add more salt if desired.

Grill chicken until cooked through.  Transfer chicken to plates and drizzle with the basil sauce.

Roasted Chicken with Balsamic Vinaigrette

1/4 C balsamic vinegar

2 Tb Dijon mustard

2 Tb fresh lemon juice

2 garlic cloves, chopped

salt and freshly ground pepper

4 boneless, skinless chicken breasts

1/2 c low sodium chicken broth

1 tsp lemon zest

1 Tb chopped fresh parsley leaves

Whisk vinegar, mustard lemon juice, garlic, olive oil, salt and pepper in a small bowl. Combine the vinaigrette and chicken in a plastic bag.  Refrigerate for 2 hours and up to a day.

Preheat oven to 400 degrees

Remove chicken from bag and on a large greased baking dish (Something that can go on the stove), roast for 1 hour.  Transfer chicken to a serving platter.  Place the baking dish  on a burner and over medium heat, whisk the chicken broth in the pan. (You want to scrape any pan drippings)  Drizzle the pan drippings over the chicken.  Sprinkle with lemon zest and parsley.

Savory Pork or Beef Carnitas

1 Boston butt pork roast (3-4 lbs.), trimmed of visible fat OR 3-4 lbs of beef roast
1 package reduced-sodium taco seasoning
3 cloves of garlic, sliced
1 large onion, quartered
1 can (4 oz.) whole green chilies, drained

6-8 flour tortillas
shredded lettuce
chopped tomatoes
sliced avocados
sour cream
lime wedges
chopped scallions
fresh cilantro sprigs, for garnish

Place the pork roast, taco seasoning, garlic, onion, and chilies in a 4 ½ to 6 quart slow cooker and add about 1 cup of water. (If roast is about 3 lbs use slightly less than 1 cup of water, if it is closer to 4 lbs use a full cup.) Stir to combine. Cover the cooker and cook the pork until it is tender enough to shred, 6 hours on high heat or 10 hours on low heat.

Remove the pork from the cooker and shred the meat with a fork. Spoon some of the shredded pork evenly down the center of a tortilla and roll it up. Repeat with the remaining pork and tortillas. Serve the filled tortillas with the toppings.

A 3 lb. roast is enough for 2 meals for our family. For New Years I used about a 4 lb. chuck roast and it easily fed 12 adults. To make pulled pork sandwiches I freeze the leftovers, and then combine them with a bottle of bbq sacue and serve them on buns.

Zesty Oven Baked Fries

As good as fried and more healthy to boot!

2 large baking potatoes,peeled and cut into thin strips
1 tablespoon grated parmesan cheese
1 tablespoon oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper

Heat oven to 450°.
Spray a baking sheet with cooking spray.
Combine all dry ingredients and combine with potatoes, tossing to coat.
Drizzle with oil, tossing again to coat.
Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.