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DRIED CRANBERRY CONSERVE

DRIED CRANBERRY CONSERVE

By

This is the conserve that is served with the Almond Crusted Pork Tenderloin

  • 2 cups sweetened dried cranberries(such as Craisins)
  • 1 1/2 cups water, boiling
  • 1/3 cup dried apple, diced
  • 1/4 cup raisins
  • 1 tablespoon crystallized ginger, minced
  • 1/3 cup white wine vinegar
  • 3 tablespoons sugar
  • 1/8 teaspoon red pepper, ground
  • dash of allspice, ground
  • dash of cinnamon, ground
  • dash of ginger, ground
  • 1/4 cup red plum or raspberry jam
0/5 (0 Votes)

Quick Beef & Barley Soup

Quick Beef & Barley Soup

By

Sprinkle steak with 1/4 teaspoon pepper

  • 8 ounces sirloin steak, trimmed and cut into bite-size pieces
  • 1/2 teaspoon freshly ground pepper, divided
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 1 large stalk celery, sliced
  • 1 large carrot, sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh thyme
  • 3/4 cup quick-cooking barley
  • 4 cups reduced-sodium beef broth
  • 1 cup water
  • 1/4 teaspoon salt
  • 1-2 teaspoons red-wine vinegar
4.7/5 (19 Votes)

LIGHTER EGGPLANT PARMESAN

LIGHTER EGGPLANT PARMESAN

By

Makes a nice casserole for 2

  • 1 large egg plant (2 pounds), sliced in 1/2 inch thick rounds
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 cup fat-free (skim) milk
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 1 cup homemade or best-quality store-bought marinara sauce
  • 1/2 cup grated part-skim mozzarella
  • 1/3 cup grated parmesan
4.7/5 (13 Votes)

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes

By

Preheat oven to 450° F. Place tomatoes cut-side up on a baking sheet

  • 4 tomatoes, halved horizontally
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 4 teaspoons extra-virgin olive oil
0/5 (0 Votes)

LOADED POTATO SKINS

LOADED POTATO SKINS

By

These are a great snack. I like to make them when I have too many small potatoes hanging around

  • 6 small Idaho baking potatoes
  • 2 - 3 tablespoons vegetable oil
  • 1/4 teaspoon paprika
  • 1 1/2 cups grated cheddar cheese
  • 1 cup finely chopped red peppers, green peppers or yellow peppers (or a combination)
  • 1/2 cup finely chopped chives or 1/2 cup green onions
  • 1 clove garlic, crushed
  • 1 teaspoon mustard
  • 1 teaspoon hot sauce
  • 3 tablespoons sour cream
  • 1 egg
  • 8 slices of cooked and crumbled bacon
4.3/5 (9 Votes)

Chicken Tikka Masala

Chicken Tikka Masala

By

by Julie Sahni

  • 1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total)
  • 1/4 cup plain whole-milk Greek-style yogurt
  • 2 tablespoons peanut oil
  • 2 teaspoons fresh lime or lemon juice
  • 1 large clove garlic, minced
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 1 tablespoon grated peeled fresh ginger (from 1-inch piece)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 large white onion, finely chopped
  • 1 1/2 cups canned tomato purée (see Cook's Notes for a fresh-tomato alternative)
  • 3/4 cup water
  • 1/2 cup heavy cream or half-and-half
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh cilantro plus additional sprigs for garnish
  • Naan (Indian flatbread) and/or cooked Basmati Rice
4.6/5 (14 Votes)

SHRIMP FETTUCCINE WITH SPINACH AND PARMESAN

SHRIMP FETTUCCINE WITH SPINACH AND PARMESAN

By

This came out really well

  • 8 ounces uncooked fettuccine
  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 10 ounces medium shrimp, peeled and deveined
  • 3/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 ounces fresh baby spinach
  • 1 1/4 ounces Parmesan cheese, shaved
4.4/5 (8 Votes)

APPLE STUFFED STRATA

APPLE STUFFED STRATA

By

This is so great because you can put it together the night before, refrigerate and bake in the morning

  • 2 teaspoons of butter
  • 4 cups sliced, peeled apples (Golden Delicious or Fuji)
  • 6 tablespoons granulated sugar, divided
  • cooking spray
  • 12 (1 oz) slices cinnamon-swrl bread, cut in half diagonally
  • 3/4 cup chopped pecans, divided
  • 1 1/2 cups 1% Low Fat milk
  • 1/2 teaspoon ground cinnamon
  • 5 large eggs
  • 1 tablespoon turbinado or granulated sugar
4.4/5 (14 Votes)

GARLIC SHRIMP PASTA

GARLIC SHRIMP PASTA

By

Wonderfully fresh tasting and fast

  • 8 ozs fettucini
  • 4 cups fresh baby spinach leaves
  • 1 1/2 cups halved cherry tomatoes
  • 3 teaspoons olive oil, divided
  • 1/2 cup onion
  • 1 1/2 lbs medium shrimp, peeled and deveined
  • 3 cloves garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup low sodium chicken broth
  • 1/4 teaspoon black pepper
  • 3 tablespoons chopped parsley
  • 2 tablespoons butter
0/5 (0 Votes)

Southwestern Omelet

Southwestern Omelet

By

Karen Levin, Cooking Light APRIL 2002

  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • 4 large egg whites
  • 1 large egg
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup chopped green onions
  • 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
  • 1/4 cup bottled salsa
  • Cooking spray
4.5/5 (8 Votes)