Sweet-Potato Latkes

Ingredients:
1 lb sweet potatoes, peeled and coarsely grated in food processor
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
canola or olive oil, for frying

Stir together potatoes, scallions, flour, eggs, salt, and pepper.

Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.

Pasta with Broccoli & Chickpeas

Ingredients:
1¼ cup canned chickpeas, drained
2 Tbsp olive oil
2 tsp salt
1 generous cup broccoli florets
3-4 oz small pasta (bowties)
4 Tbsp minced red onion (optional)
1 Tbsp minced garlic
½ tsp red pepper flakes (optional)
1 cup diced canned plum tomatoes
freshly ground black pepper
2 Tbsp fresh toasted bread crumbs
grated cheese

Put the chickpeas in a bowl and drizzle with olive oil. Bring a large pot of water to boil. Add salt and drop broccoli. Cook until tender 4-5 minutes. Remove with slotted spoon and refresh in cold water. Drain and set aside. Drop pasta in water and cook.

Heat 2 Tbsp olive oil in saute pan over medium heat. Add onions and cook until tender, about 8 minutes. Add garlic, red pepper flakes and chickpeas and cook for 2 minutes. Add tomatoes and broccoli and cook until hot. Season with salt and pepper. Drain pasta when al dente and add to sauce with bread crumbs. Warm through. Transfer to bowl and sprinkle with cheese.

Sauteed Sole with Almonds and Lemon

This fish came out so good my husband said it didn't even taste like fish!

Ingredients:
1/2 cup flour
1 tsp coarse salt
1/2 tsp freshly ground pepper
2 sole fillets
2 Tbsp unsalted butter
2 Tbsp olive oil
2 Tbsp sliced almonds
1 1/2 Tbsp chopped fresh parsley or 1/2 tsp dried parsley
Finely chopped zest and juice from 1 lemon, plus wedges for garnish

Combine flour, salt and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.

Melt butter with oil in a saute pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2-3 minutes per side. Transfer each fillet to a serving place.

Add almonds, parsley, zest and 2 Tbsp juice to pan. Spoon over fillets, and serve with lemon wedges. ( I serve over white rice)

Golden Pan-Fried Fish with Roasted Chips

This is so yummy! And its very light- the chips are roasted and the fish is only lightly pan-fried.

Ingredients
2 lbs large unpeeled Yukon Gold potatoes, each cut into 6 to 8 wedges
2-3 Tbsp extra-virgin olive oil
sea salt
2 lb 1 1/2" thick halibut fillets
1 1/2 cup panko crumbs
1 T chopped fresh parsley
2 tsp finely grated lemon peel
1/2 tsp cayenne pepper, optional
3 large egg whites
3 Tbsp olive oil
tartar sauce

For potatoes: Preheat oven to 450 degrees. Toss potatoes, olive oil and salt in medium bown. Arrange potatoes, points facing up, on rimmed baking sheet. Roast 20 minutes, then reduce oven temperature to 400 degrees. Continue to roast until potato wedges are tender and golden, about 30 minutes longer.

For fish: Cut fish into rectangular sticks and sprinkle with salt and pepper. Combine panko, parsley, salt, lemon peel and cayenne pepper. Dip fish into egg whites then turn fish in panko mixture to coat all sides. Heat 3 tablespoons oil in large nonstick skillet over medium-heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve with tartar sauce and chips.

Spinach Cheese Calzones

If you don't want to take the time, you can use store-bought pizza dough instead of making your own.

For Dough:
1½ cup warm water
1 Tbsp active dry yeast
1 tsp honey
4 cups flour
½ tsp salt

For Spinach Ricotta Filling:
2 Tbsp olive oil
2 garlic cloves, minced
1 lb baby spinach
salt and pepper
15 oz ricotta
1 cup parmesan
½ c shredded cheese
1 egg
½ tsp red pepper flakes

Combine water, yeast, honey and 4 tsp flour. Stir gently to combine. Cover bowl with damp towel. Let stand for 30 minutes. In warm place till foamy add remaining flour and salt, knead for about 10 minutes until dough is smooth. Add flour if sticky. Cover with wet towel and let rise for 45 minutes. Punch dough down and form a ball.

To make calzone: Heat oil in pan and cook garlic 2 minutes. Add spinach. Season and cook 5 minutes. Combine spinach, cheese, egg and pepper in bowl. Fill pizza dough with filling and fold over. Press to make sure calzone is sealed. Brush with egg and bake at 350 till golden brown. Serve with warm tomato sauce.

Garlic Ribs and Rice with Carmelized Vegetables

Ingredients:
8 spare ribs
Mikee Garlic Stir-Fry & Marinade
1 T olive oil, plus more for vegetables
1 tsp salt
1 cup short-grain white rice
2 medium onions, sliced
6 oz shiitake mushrooms, sliced
2 carrots, thinly sliced
kosher salt

Preheat oven to 350 degrees. Place ribs in pan and brush with sauce. Leave at room temperature for at least half an hour to marinade. Cover tightly and bake in oven for 45 minutes to 1 hour 15 minutes until soft and tender.

Meanwhile, bring water, 1 T oil and salt to a boil. Add rice, stir and cover. Lower heat to very low flame and simmer for 20 minutes. When rice is cooked fluff with a fork. Cover to keep warm.

Drizzle olive oil in non-stick pan. Heat over medium flame and saute onions, mushrooms and carrots until onions are translucent and mushrooms and carrots are fully cooked.

To serve: place a heaping spoon of rice on place and top with caramelized vegetables. Place 2 ribs on the plate and drizzle ribs and rice with sauce from the pan.

Thyme Baked Sole with Shittake Mushroms and Cherry Tomatoes

Ingredients:
½ lb shiitake mushrooms, stemmed and sliced into ½" slices
4 T extra virgin olive oil, divided
2 T shoyu (soy sauce)
1 pint whole cherry tomatoes
3 garlic cloves, thinly sliced
5 fresh thyme sprigs
2 T balsamic vinegar
½ tsp salt Fresh ground black pepper
4 5-oz sole, flounder or other thin fillets

Preheat oven to 400 degrees. In a medium bowl, toss the shiitake mushrooms with 2 T of the oil and the shoyu. Transfer the mushrooms to a 9 x 12" baking dish and bake uncovered for 20 minutes. Remove from the oven and add the tomatoes, garlic, thyme, remaining 2 T of oil, the balsamic vinegar, the salt and a sprinkling of black pepper. Bake uncovered for 15 minutes. Add the fish, sprinkle the top with salt and pepper. Spoon some mushroom and tomatoes over the top. Bake uncovered until the fish is cooked through, 10-15 minutes depending on thickness.

Parsley Pesto Pasta

Ingredients:
1 lb penne pasta
salt
2 cups flat-leaf parsley
1/4 cup pignoli/pine nuts
1 clove garlic, cracked away from skin
1/2 cup extra-virgin olive oil, divided
1/2 tsp coarse black pepper
1 cup grated parmigian cheese

Bring a large pot of water to boil. Add salt and pasta and cook till al dente. In food processor combine parsley, pine nuts, and garlic.Process and stream in about 1/4 cup oil. Remove parsley paste to a large serving bowl. Stir in pepper and grated cheese. Add remaining oil and stir to combine. Add pasta and stir till well mixed.

Lollipop Chicken

You can use any drumstick recipe you prefer and make lollipops out of the drumsticks for an interesting twist- they look really cute!

Ingredients:
chicken drumsticks
honey
lime juice
soy sauce

Push the skin and flesh of each drumstick up to the tip, so the bone becomes a natural handle. Let sit overnight in marinade of a little honey, a little more lime juice and a lot of soy sauce. Grill, with the drumstick sticking straight up, for about 20 minutes.
(You can also broil the chicken or use a grill pan)

Nutty Brown Rice

I like to serve this with the nuts as a topping instead of mixed in.

4 cups water
1 1/2 cups short-grain brown rice
3 Tbsp unsalted butter
1 1/4 cups mixed nuts, chopped
1/4 tsp grated nutmeg (optional)

Bring water to a boil in a heavy medium saucepan. Add rice and 1 tsp salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes, and drain. Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes. Add rice and nutmeg to skillet and toss to coat.

Salmon Glazed with Honey and Mustard

1 1/2 lb salmon fillet with skin or 4 salmon fillets
1 garlic clove
3 Tbsp grainy dijon mustard
2 Tbsp honey
1/2 tsp cider vinegar
salt and pepper

Preheat broiler. Line rack of a broiler pan with foil and lightly coat with oil. Pat salmon dry and put on pan skin side down. Season with salt.

Mince and mash garlic to a paste with a pinch of salt, then stir together with mustard, honey, vinegar, caraway seeds, and pepper. Spread mustard mixture evenly on top of salmon, then broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes. Transfer salmon to a platter with 2 large spatulas. Serve with nutty brown rice.

Meatball Pizza with Sauteed Onions

This might sound odd but trust me, its delicious! I made it for my family and there was not a crumb left!

Ingredients:
store-bought pizza dough
1/4 tsp dried rosemary
olive oil
1 lb ground beef or turkey
1 large onion, 1/2 sliced, 1/2 finely chopped
3 garlic cloves, finely chopped
salt and pepper
3 Tbsp tomato sauce
1/2 tsp dried oregano

Preheat oven to 425 degrees. Cut pizza dough in half. Roll out each half into a circle a 1/4-1/2 inch thick. Drizzle olive oil over crusts and sprinkle with rosemary. Poke holes all over with a fork and bake in oven for 10 minutes.

Meanwhile, drizzle a pan with olive oil over medium heat. Add ground beef and break up with a wooden spoon. Brown and stir meat a couple of minutes, then add chopped onions and garlic. Season the meat with salt and pepper then work in the tomato sauce using the back of a wooden spoon to combine. Stir in the oregano. Remove meat mixture and wipe down pan. Drizzle with olive oil again and saute sliced onions to translucent and slightly browned.

Remove pizza crust from oven and top with meat. Arrange onions over the meat. Return the pizza to the oven and bake 10 to 12 minutes.

Grilled Burgers with Garlic Broccolini and Warm Potato Salad

Ingredients:
ground beef
sesame teriyaki sauce
egg
bread crumbs
garlic powder
onion powder
whole wheat bread
bunch broccolini (baby broccoli)
garlic clove, chopped
olive oil
kosher salt
fresh ground pepper
bag small red potatoes, cut in half
low-fat mayonnaise
dijon mustard
chives or parsley (optional)

Mix together ground beef, teriyaki sauce, egg, bread crumbs, garlic powder, and onion powder till just combined. Form patties and grill on bbq or grill pan, 5 minutes on each side till fully cooked. Trim ends of broccolini and blanch in boiling water for 5 minutes till just cooked but still crisp. Remove with slotted spoon, keeping water for potatoes. Heat 1-2 Tbsp olive oil in pan. Add chopped garlic and cook till golden. Add broccolini and mix with garlic, cook 3 minutes. Sprinkle with kosher salt and fresh ground pepper.

Add potatoes to boiling water and cook till fork tender, about 10 minutes. Don't over cook or will fall apart. Drain potatoes and place on grill pan skin side up, and cook on med-hi heat to make nice grill marks on potatoes. Remove to bowl and add 1 Tbsp of mayo and 1 Tbsp of mustard. Sprinkle with kosher salt and fresh ground pepper. Add chives and parsley for garnish (optional). Mix gently so potatoes won't break. Serve burgers with a side of broccolini and potato salad.

Blueberry Pie

Ingredients:
1¾ cup flour (or mixture of whole wheat and regular flour)
½ tsp salt
½ cup oil
3 Tbsp water
½ cup sugar
1 Tbsp soy milk
1 bag frozen blueberries or 2 pints fresh blueberries
2 pears (optional)
1½ Tbsp corn starch
2 tsp sugar (or more)
lemon juice

Preheat oven to 400 degrees. Mix ingredients together. Roll out into 2 circles. Place one in pie pan. Mix filling ingredients together and place in crust. Cover with other circle. Coat with egg wash and sprinkle with sugar. Bake for 20 minutes then lower to 350 and bake for 1 hour until brown.

Sticky Spicy Ribs

For ribs
2 tablespoons packed dark brown sugar
1½ teaspoons salt
2 tablespoons paprika (not hot)
1½ teaspoons chipotle chile powder
½ teaspoon black pepper
2 (2-lb) racks baby back ribs

For sauce
1½ cups chopped onion (from 1 large)
6 garlic cloves, finely chopped
1½ tablespoons finely chopped peeled fresh ginger
2 tablespoons vegetable oil
1½ cups ketchup
½ cup cider vinegar
6 tablespoons soy sauce
½ cup water
¼ cup packed dark brown sugar
1½ teaspoons salt
¾ teaspoon black pepper

Whisk together brown sugar, salt, and spices in a small bowl. Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil. Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2½ hours. Bring ribs to room temperature, about 30 minutes. Put oven rack in middle position and preheat oven to 350°F. Cover pan tightly with foil; bake 1¼ hours. Remove foil.

Make sauce while ribs bake: Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes. Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.

To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs. (If you aren’t able to grill outdoors, after baking ribs covered, remove top sheet of foil and continue to bake ribs, uncovered, basting generously with sauce and pan juices every 10 minutes and turning ribs after 20 minutes, 40 minutes total. Then turn on broiler and broil ribs, meaty sides up, 4 to 6 inches from heat until browned, about 3 minutes.)

Pasta with Wild Mushroom Sauce

Ingredients:
2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1/2 pound assorted wild mushrooms, trimmed and sliced
1 cup vegetable stock
1 cup heavy cream (or soy milk for non-dairy)
Salt
Freshly ground black pepper
1 pound pasta
Grated Parmesan

In a large stock pot, bring salted water to a boil.

In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.

Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately.

Baked Wrapped Tilapia

I didn't use measurements when i made this, just drizzled the ingredients over each piece of fish. It came out really good.

Ingredients:

1-inch cube fresh gingerroot, finely chopped or grated
2 cloves garlic, peeled and finely chopped or grated
2 green onions (green part only), finely chopped
1 cup finely chopped cilantro or parsley
2 tbsp grapeseed (or safflower) oil
Dash of toasted sesame oil
Dash of soy sauce
Dash of fish sauce
4 tsp dark maple syrup
4 fillets (4 oz each) fresh tilapia (or other firm-fleshed whitefish)

Preheat oven to 400°F. Combine all topping ingredients in a bowl. Season with salt and pepper to taste. Place a fillet on parchment paper and divide topping evenly among them, spreading it over the top. Fold parchment paper over to form a packet around each fillet and seal the edge of each packet with a small piece of aluminum foil, crimping it tightly. Place on a baking sheet and bake 25 to 30 minutes.

Scalloped Potatoes with Leeks

Serves 6 to 8. Yummy 9 days light dinner with a side of roasted asparagus.

Ingredients:
2 Tbsp unsalted butter (smart balance)
2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)
6 russet potatoes peeled and thinly sliced
1/2 tsp coarse salt
1/8 tsp freshly grated nutmeg (or ground nutmeg)
Freshly ground pepper, to taste
8 oz shredded cheese (about 3 cups)
1 cup heavy cream
1 cup low-sodium vegetable stock

Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3-4 minutes.

Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/4 tsp salt, half of the nutmeg and pepper, followed by 1/2 of the leeks and 1 cup of the cheese. Repeat. Then top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment paper and foil. (Can be refrigerated overnight)

Bake for 30 minutes. Increase temperature to 425, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15-30 minutes before serving.

Sweet Potato and Avocado Panini with Honey Mustard Spread

This sandwich's secret ingredient is sweet potato, and the result is delicious. The recipe is super easy.

Makes 2 servings.

Ingredients:
1 sweet potato cut into 1-inch-thick slices on a bias
1 tbsp plus 2 tsp honey mustard
1 tbsp light mayonnaise
4 slices whole wheat bread or challah
1 T butter or margarine (I use Smart Balance)
4 red onion slices, cut 1/8-inch thick
1/2 small avocado, peeled, pitted and cut into 1/4-inch-thick slices
4 tomato slices, cut 1/4-inch thick
sliced fresh mozzarella cheese
1/2 cup fresh basil leaves

Drizzle sweet potato slices with olive oil and roast in 450 oven until tender and slightly brown. Whisk together honey mustard and mayonnaise in a small bowl.

Llightly butter one side of 2 pieces of bread and place on grill pan (or regular frying pan if you don't have one). Spread the other side with half the mustard mixture, then place half of the onion, avocado, and tomato slices on top of each slice; sprinkle lightly with salt and pepper. Add a layer of sweet potato slices, cheese and basil. Top with remaining bread and butter the outer side. Turn burner on to medium heat and grill until nice and brown. Turn over and grill on other side until cheese is melted.

Slice each sandwich in half, securing each half with a toothpick. Serve with sliced dill pickles and a handful of baked chips.

Rosemary Balsamic Lamb Chops with Homemade Mashed Potatoes

If you want to really impress someone or make your husband really happy he married you, make this amazing meal! It only takes about a half an hour to make and it looks beautiful and tastes amazing!

Ingredients:
olive oil
fresh rosemary
garlic, chopped
salt
pepper
1½ tsp olive oil
2 tbsp chopped shallots
1 tsp garlic
1 C balsamic vinegar
fresh rosemary chopped
1 tsp salt
½ tsp black pepper
2 tbsp butter (smart balance)
3 lbs potatoes, peeled and quartered
1/4- 1/2 cup soy milk
2 tbsp butter
salt and pepper to taste

Combine olive oil, rosemary, garlic, salt and pepper. Marinate in 1½ tsp of the mixture for each chop. While marinating, start boiling the potatoes. Sear lamb chops on very hot pan for 3 minutes on one side, 2 minutes on the other.

In another pan over medium heat, heat 1½ tsp olive oil until hot. Add shallots and cook 1 minute. Add garlic and saute 30 seconds. Add balsamic vinegar and bring to a boil. Add rosemary and reduce the mixture to ¼ cup. Season with salt and pepper. Remove from heat and add 2 Tbsp butter. Stir till melted.

When potatoes are fork tender, drain and mash with a fork. Add butter and enough soy milk to make creamy. Season with salt and pepper.

To serve, take a 1/4 measuring cup and scoop mashed potatoes inside. Press gently with a fork and then shake out in the middle of the plate so it forms a nice circle. Prop 2 lamb chops over potatoes and pour balsamic sauce over chops and drizzle around the plate.

*I also garnish the side of the plate with some roasted sweet potato and zucchini rounds for extra color. Just slice up the vegetables and drizzle with olive oil, salt, and pepper. Roast in 400 degree oven till cooked and slightly brown.

White Chocolate Biscotti

This is a great cookie to make if you don't want to use butter or margarine. I substitute half apple sauce for half of the oil to make it even more low fat. These are great half dipped in melted chocolate.

Ingredients:
2 eggs
¾ cup oil
¾ cup sugar
1 tsp baking powder
1 tsp vanilla
2 cups + 1 Tbsp flour
½ cup white chocolate chips
cinnamon and sugar

Preheat oven to 350. Beat eggs, oil and sugar. Add baking powder, vanilla, flour and chips. Form 2 loaves. Bake 20-25 minutes. Cut up into 1 inch slices and sprinkle with cinnamon and sugar. Bake another 5 minutes on each side to brown.

Eggplant with Tomato Sauce

Ingredients:
2 eggplants
2-3 eggs for dipping
flour
2 cans of tomato sauce (Hunts)
1 can tomato paste
1 can water
3-4 garlic cloves
3 Tbsp sugar
black pepper

Peel eggplant and cut into thin rounds. Dip in egg and flour and brown till slightly crispy in olive oil. Peel garlic and cut into rounds. Add tomato sauce, paste and water. Shake in pepper and add sugar. Let sauce boil then add eggplant. Cook for 15 minutes.

Linguine with Mushrooms

Ingredients:
2½ cups sliced mushrooms
½ cup sliced onions
3 Tbsp margarine
½ cup white wine
¼ tsp salt
⅛ tsp pepper
⅓ cup whipped cream
8 oz linguine

Saute mushrooms and onions in margarine until tender. Stir in wine, salt and pepper. Bring to a boil, reduce heat to a simmer and keep uncovered for 20-30 minutes until all liquid evaporates. Stir in cream and heat till it becomes slightly thickened. Cook linguine in salted water till al dente. Drain immediately. Add to mushroom sauce.

Lacquered Salmon

Ingredients:
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon ground ginger
2 cloves fresh garlic, minced
2 tsp Jack Daniels or other whiskey
olive oil
6 (6-ounce) salmon fillets
fine sea salt
freshly ground black pepper
1 (5-ounce) can crushed pineapple, drained

Preheat oven to 375 degrees. Place the soy sauce and sugar into a medium pot. Bring to a boil. Add the ginger, garlic, and whiskey. Reduce the heat to low and simmer for 5 minutes. Remove half the sauce to a container or drizzle over the fish after it is cooked. Set aside. The sauce can be made in advance and rewarmed to make it pourable.

Brush a broiling pan with olive oil. Season the salmon fillets with salt and pepper. Place them on the prepared pan. Sprinkle 1 tbsp of crushed pineapple over each fillet. Drizzle 1 tbsp of the soy sauce over the top of each fillet. Bake, uncovered, for about 20-25 minutes, until the salmon is pink and slightly firm to the touch. Drizzle with the reserved sauce before serving.

Quick Meatballs and Spaghetti

I just made this one up for supper tonight. Its similar to my hamburger recipe. It's a quick, throw-together meatballs and spaghetti recipe that doesn't take too long to make but tastes really good!

Ingredients:
About 1 lb ( a little more) ground beef
About 1 lb ( a little more) ground turkey
your favorite teriyaki bbq sauce
onion powder
garlic powder
1 egg
Jason's seasoned breadcrumbs
olive oil
1 medium onion, chopped
1 1/2 cloves garlic, chopped
1 28-oz can crushed tomatoes
about 1/4 of the empty can filled with water
jar of your favorite marinara sauce
salt and pepper to taste
Angle hair pasta or spaghetti ( I use Barilla Plus whole wheat pasta)

Put the ground beef and turkey in a medium size mixing bowl. Add the teriyaki bbq sauce (about 1/3 cup), egg, breadcrumbs, onion powder and garlic powder (you have to eye ball it, no exact measurements, just sprinkle over meat generously). Form medium size balls.

Coat a large pot with olive oil. Add onions and garlic and saute till soft but not brown. Pour in crushed tomatoes, marinara sauce and enough water to thin out the sauce a little. Season with salt and pepper. Bring to a simmer and add meatballs. Cover and simmer until meatballs are cooked, about 30 minutes. Serve over angel hair pasta or spaghetti.

Fresh Corn Salad

It is a bit of work to make this from fresh corn but it is ten times better! Its really worth it. You can substitute canned corn but I'm not sure what the measurement would be.

8 ears fresh corn on the cob
¾ cup diced red onion
5 T cider vinegar
5 T olive oil
¾ tsp kosher salt
black pepper
¾ cup thinly sliced basil leaves (or 1/2 tsp dried basil)
1 avocado, diced (optional)

Cook corn 3 minutes in boiling water. Immerse in ice water. Cut off kernels. Toss with rest of the ingredients and add basil and avocado when ready to serve.

Mojito Limeade

I'm putting this recipe up by request, this is not a usual at dinner time for us, but this is such a good mojito recipe.

Ingredients:
½ cup fresh mint leaves, plus sprigs for garnish
2 limes, cut into wedges, plus more for garnish
2 cups crushed ice, plus more for serving
1 cup Lime-Mint Syrup, recipe follows
1 liter white rum
½ cup fresh lime juice
Club soda

Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.
with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.

Lime-Mint Syrup:
2 cups sugar
2 cups water
2 limes, zested
½ cup fresh mint leaves

Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold.

Chicken Pineapple Skewers

This can be made outside on the grill or inside on a grill pan. Serve with hot white or brown rice.

Ingredients:
1 cup ketchup
1.4 cup soy sauce
¼ cup honey
1 T mustard
¼ cup brown sugar
2 whole garlic cloves
1 lemon, juiced
8 boneless chicken thighs/breasts, cut into chunks
1 fresh pineapple/canned pineapple chunks
16 skewers, soaked 30 minutes
olive oil
salt and pepper

In saucepan simmer first 7 ingredients and cook until thickened. Thread chunks of chicken and pineapple. Brush with oil and season with salt and pepper. Remove garlic from sauce and split sauce in half. Brush chicken with sauce and grill, basting regularly. Use reserved sauce for dipping.

Butternut Squash Soup

This is such a yummy soup, its my daughter's favorite! She eats it all up and asks for seconds!

Ingredients:
6 Tbsp butter
4 Tbsp flour
1 large onion, chopped
2 lbs butternut squash, cut up
1½ quarts (6 c) vegetable stock
1 cup half-and-half/soy milk
salt and freshly ground pepper

Heat 4 Tbsp butter small pan over low heat until melted. Add flour and whisk till smooth. Cook 1 minute whisking and remove from heat. Bring stock to a boil and keep warm. Heat remaining 2 Tbsp butter in soup pot over medium-high heat. Add onion and saute 3-5 minutes. Add squash and saute 3-5 minutes more. Stir hot vegetable stock into vegetables. Bring to a boil, reduce heat and simmer. Stir in roux, simmer 30 minutes covered.

Transfer soup in batches to blender, process until smooth. Reheat in pot, stir in half-and-half and season with salt and pepper.

Mozzarella Stuffed Portobello Mushrooms

12 large portobello mushrooms, stemmed and gills removed
6 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, divided
Sea salt, preferably gray salt and freshly ground black pepper
1 cup fresh bread crumbs
1 cup grated Parmesan
4 tablespoons freshly chopped parsley leaves
4 tablespoons freshly chopped basil leaves
12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slicePreheat oven to 425 degrees F.

Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.

While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.

Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

Tuna Croquettes

You can make these small with a side of rice, or a little bigger like tuna burgers and serve on buns with a side of sweet potato fries.

Ingredients:
2 (12-oz) cans solid white tuna in water, drained
2/3 cup unsalted matzo meal
1/4 cup mayonnaise
4 large eggs
1/2 tsp garlic powder
1/3 tsp onion powder
1/2 tsp dried minced onion
1/2 fine sea salt
2 T canola oil

In a medium-sized bowl, mix the tuna with the matzo meal, mayonnaise, eggs, garlic powder, onion powder, minced onion, and salt. Form 8 patties.

Heat the canola oil in a large skillet. When the oil is hot, place the patties into the pan in a single layer, working in batches if necessary, and fry for 3-4 minutes per side until golden-brown.

Remove to plates or a platter.

Coconut Rice

Ingredients:
1 cup uncooked rice
1 1/4 cups chicken or vegetable stock
1 cup unsweetened coconut milk
1/4 tsp salt

Rince the rice in a sieve under cold running water until the water runs clear from the rice. Drain.

Combine the stock, coconut milk and salt in a heavy-based, large saucepan over a medium-to-high heat and bring to a near boil. Reduce the heat to low. Add the rice and stir constantly for 1 minute. Cover and simmer over low heat without stirring for 15 minutes or until the rice is almost tender and most of the liquid has been absorbed. Remove from the heat and let the rice to stand covered for 10 minutes or until the rice is tender and all of the liquid has been absorbed.

Lightly fluff up the rice with a fork. Transfer the rice to bowls and serve. Optional: garnish with toasted sliced coconut.

Steamed Whole Tilapia with Ginger and Shallots

I made this with a fish called Bronzino because that is what they had at the supermarket. You could probably use any kind of mild white fish.

Ingredients:
1 2/3 lb whole tilapia fish, scaled, cleaned and gutted
1/6 cup julienned, peeled fresh ginger
7 oz Chinese long beans (or green beans)
1 T dry sherry
1/2 tsp granulated sugar
1/6 cup tamari
1/4 tsp toasted sesame oil
1/6 cup julienned shallots
1/8 cup peanut oil
small pinch of freshly ground pepper

Place the fish on a chopping board. With a sharp knife, cut three diagonal slits into the side of each fish, then cut three diagonal slits in the opposite direction to make a diamond pattern. Turn the fish over and repeat on the other side. Place fish in a steamer basket (can trim tails to make fit). Gently rub half of the ginger over the fish and into the slits. Place beans in basket surrounding fish. Bring 2 inches of water to a boil in pot over medium-high heat and place basket over. Pour 1 Tbsp of sherry over fish. Cover and steam fish for about 12 minutes or until fish is cooked through. Fish should be white through to the bone, so check slits to make sure cooked.

Remove the steamer basket from pot. Transfer the beans to the cutting board and slice diagonally into 2-in pieces, then sprinkle them around a serving platter. Using a metal spatula, carefully transfer the fish to the platter. Sprinkle the sugar evenly over the fish. Combine the tamari and sesame oil in a small bowl, then drizzle it over the fish. Sprinkle the fish with the remaining ginger and half of the shallots.

In a small saucepan, heat the peanut oil over high heat until it begins to smoke, about 3 minutes. Slowly and carefully drizzle the hot oil over the fish. Garnish with remaining shallots and pepper, and serve immediately.

Steamed Whole Artichokes

Ingredients:
4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
¼ cup white wine
2 Tbsp olive oil
1 quart chicken broth or water
salt and pepper to taste
4 whole artichokes

Put parsley, garlic, bay leaves, lemons, wine, oil and broth in large pot and bring to a simmer. Season with salt and pepper. Wash artichokes under cold water. Cut off stems close to base. Pull off lower tough petals. Cut off top inch of artichoke and rub with half a lemon to preserve color. Trim thorny tips. Place artichokes in steaming liquid, bottom up. Cover and simmer 30 minutes. The artichokes are done when base is tender.

Hoisin Noodle Bowls with Cucumber-Sesame Salad

Ingredients:
1 lbs whole-wheat spaghetti (or regular)
4 limes, juiced, divided
3 tbsp rice wine vinegar
3 tbsp honey
1 tbsp toasted sesame oil
1 seedless cucumber, thinly sliced
1 red onion, thinly sliced, divided
3 tbsp toasted sesame seeds
2 tbsp vegetable oil
1 red bell pepper, seeded and thinly sliced
1 C pea pods, thinly sliced
3 to 4 cloves garlic, grated
1 (2-in) piece ginger root, grated
1 (10-oz) package frozen shelled edamame
¼ C hoisin sauce
1 - 2 tbsp hot sauce

Heat a large pot of water for pasta and salt it. Add spaghetti and cool to al dente. Reserve ½ cup starchy liquid.

Preheat oven to 450° degrees. Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and ¼ red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve.

Heat a large skillet with 2 T vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat. Serve noodles in bowls with cucumber salad as side dishes.

Sesame Mango Chicken with Perfect White Rice

I made up this recipe tonight and its so yummy! My husband likes spicy food, but you can leave out the hot pepper flakes if you just want it sweet.

2 cups water
1 cup white rice
1 Tbsp oil
less than 1 tsp salt
white and black sesame seeds
2 packs thin-sliced boneless chicken breasts
salt and pepper
olive oil or canola oil
3/4 cup frozen sugar snap peas, mostly defrosted
1 mango, cut into cubes
1 cup duck sauce
1/8 cup soy sauce
1/4-1/2 tsp hot pepper flakes (optional)
black pepper

Bring water to a boil. Add oil, salt and rice. Stir, cover and bring to low simmer. Set timer for 20 minutes. Do not open while rice is cooking! Fluff with a fork when done.

Season chicken breasts with salt and pepper. Dredge in a mixture of white and black sesame seeds (can use only white, but black makes it look more interesting). Heat a little oil in wok or large saute pan. Brown chicken pieces on both sides, but doesn't have to be cooked all the way. Remove to plate and cut up into bite-size pieces.

Add a little more oil just to coat pan and add snap peas. Sprinkle with salt and stir. Cook until just starting to brown. Add mango, duck sauce, soy sauce, pepper flakes and sprinkle with black pepper to taste. Stir and add chicken pieces. Simmer until chicken is cooked through, about 7-8 minutes. Serve over hot rice.

Fettucine with Low-fat Alfredo Sauce

Ingredients:
2 cup ricotta cheese (room temp)
6 T milk
½ cup parmesan cheese, grated
1 lb fettucine
4 T unsalted butter
½ cup parsley, minced
salt and pepper

Boil pasta according to package directions. Put ricotta, milk and parmesan in blender and blend until creamy. When pasta is done, drain and add butter to it. Add ricotta mixture, parsley, salt and pepper. Serve with additional grated parmesan.

Oven-Fried Chicken

Ingredients:
1 1/3 cup Crispex cereal
2 1/4 cup bagel chips/melba toast
1 Tbsp canola oil
2 tsp kosher salt
1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp black pepper
1/2 cup light mayo
1 tsp dijon mustard
4 bone-in skinless chicken pieces

Preheat oven to 400 degrees. Set rack on foil-lined baking sheet and spray with cooking spray. Grind cereal and toasts in food processor ( or crush) and place in ziplock bag. Add oil, salt, cayenne pepper, paprika and pepper and toss to mix. Whisk mayo and mustard. Add chicken, turn to coat evenly.

Drop chicken in bag, seal and shake until evenly coated. Place on rack, spray with pam, and bake until brown (35-40 min).

Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes and Sugar Snap Peas

Don't be intimidated by the fancy name. This is a quick and complete dinner that is delicious!

Ingredients:
3 lbs Russet or Yukon gold potatoes, peeled and quartered
4 1/2 Tbsp butter, at room temperature
6 Tbsp (or more) warm whipping cream
1 1/2 Tbsp fresh minced thyme (optional)

1/4 cup balsamic vinegar
1 garlic clove, minced
1/2 cup plus 1 Tbsp butter (I use Smart Balance)

2 cups sugar snap peas, strings removed (can be frozen defrosted)

2 Tbsp olive oil
6 4- to 5-oz Tilapia fillets

For thyme mashed potatoes:
Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper.

For balsamic butter sauce:
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.

Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.

Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.

Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.

Divide potatoes, tilapia, and peas among plates; drizzle with sauce.