Barb's Spaghetti

This recipe is a staple in our household!!!  Serve over wheat angel hair and sprinkle with parmesan....

Ingredients

Meatballs
2 lbs ground beef
1/2 cup grated parmesan
2 eggs
1/2 cup bread crumbs (any kind is fine)
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried parsley
2 cloves garlic - put through garlic press

Mix ingredients, form into small balls, bake in oven for 30 minutes

Spaghetti

2 large cans tomato sauce
2 large cans water
2 small cans tomato paste
1 tsp oregano
1 tsp sugar
1 tsp basil
1/2 large onion diced
2 cloves garlic - chopped
1 green or red pepper diced
 1/2 to 3/4 lb ground beef

Directions

Prepare and bake meatballs.  Brown ground beef, add onions, peppers, and garlic.  Drain grease if necessary.  Add remaining ingredients, stir.  Cook on low for 3-4 hours.  Enjoy!!

Walnut and Rosemary Oven-Fried Chicken

Quick, easy and delicious!!

• 
  
• Ingredients
• 
  
• 1/4 cup low-fat buttermilk
• 2 tablespoons Dijon mustard
• 4 (6-ounce) chicken cutlets
• 1/3 cup panko (Japanese breadcrumbs)
• 1/3 cup finely chopped walnuts 
• 2 tablespoons grated fresh Parmigiano-Reggiano cheese
• 3/4 teaspoon minced fresh rosemary
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray 
• Rosemary leaves (optional)
• 
  
• Preparation

1. 1. Preheat oven to 425°.
2. 2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. 3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
4. 4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

Zucchini Muffins

Grated zucchini adds lots of moisture to muffins. These muffins are great any time....and good for you too!

Ingredients

	4 spray(s) cooking spray
	2 small uncooked zucchini
	1 cup(s) all-purpose flour
	1/2 cup(s) whole-grain wheat flour
	1/4 cup(s) sugar, granulated
	2 tsp baking powder
	1/2 tsp ground ginger
	1/2 tsp table salt
	2 large egg white(s)   (I used two large eggs)
	2/3 cup(s) low-fat milk
	1/4 cup(s) packed brown sugar, dark-variety
	1/4 cup(s) walnut oil, or almond oil   (I used canola oil)
	2 tsp vanilla extract

Instructions

• Position rack in center of oven and preheat oven to 400°F. Coat 12 muffin tins with cooking spray.
• Grate zucchini through the large holes of a box grater into a colander in the sink; squeeze out excess moisture by pressing down with a spoon.
• In a large bowl, whisk together both flours, granulated sugar, baking powder, ground ginger and salt.
• In a second bowl, whisk together zucchini, egg white, milk, brown sugar, oil and vanilla extract until sugar is mostly dissolved (might still be a little grainy).
• Pour wet ingredients into dry ingredients; stir with a wooden spoon just until there are no pockets of dry flour in the mixture. Spoon batter into prepared muffin tins.
• Bake until browned, until a toothpick inserted into the center of a muffin comes out clean, about 12 to 14 minutes. Cool in tin for a couple of minutes before turning muffins out and cooling them on a wire rack. 

***Weight Watchers Weekly (November 11-17, 2012)

White Chicken Chili

Loaded with amazing flavor.  One of my favorites!

Ingredients

• 2 (14.5-ounce) cans white beans
• 1 tablespoon canola oil
• 1 medium jalapeno pepper, minced
• 2 medium poblano peppers, chopped
• 1 large onion, chopped
• 4 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ancho chili powder
• 4 cups low-sodium chicken broth
• 2 limes, juiced, plus lime wedges, for serving
• 1 rotisserie chicken, skin removed and meat shredded
• 1/4 cup chopped cilantro leaves
• Sour cream, for topping
• Tortilla chips, coarsely crushed, for topping

Directions

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Homemade Buttermilk Ranch Dressing

INGREDIENTS:

1 cup buttermilk

1/2 cup mayonnaise

1 teaspoon lemon juice

1/8 teaspoon paprika

1/4 teaspoon mustard powder

1/2 teaspoon salt

1/8 teaspoon black pepper

1 Tbsp chopped fresh parsley

1 teaspoon chopped fresh chives

1/4 teaspoon of dry dill (or a teaspoon chopped fresh)

Directions:

In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Keeps for a week, covered in the fridge.

My Favorite Dry Rub (So Far)

Ingredients:

1/4 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
3 teaspoons mustard powder
2 teaspoons salt
2 teaspoons black pepper

Directions:

Mix all ingredients and rub liberally on chicken or ribs.

Summer Vegetarian Chili

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped red onion
• 5 large cloves garlic, crushed or minced
• 2 tablespoons chili powder, or more to taste
• 2 teaspoons ground cumin
• 2 cups juicy chopped fresh tomatoes
• 1 (15 ounce) can no-salt-added black beans, drained
• 1 cup water (or red wine)
• 1 cup chopped bell pepper (any color)
• 1 cup chopped zucchini
• 1 cup corn kernels
• 1 cup chopped white or portobello mushrooms
• 1 cup chopped fresh cilantro, packed
• 1/8 teaspoon cayenne pepper, or more to taste
• Salt and freshly ground black pepper, to taste

Directions

1. Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
2. Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

Orzo and Artichoke Pasta Salad

Ingredients:

• 1 pound of orzo pasta

• 1/2 cup extra-virgin olive oil, divided 

• 2 small red onion, chopped

• 3 garlic cloves, minced

• 1.5 pints of cherry tomatoes, sliced 

• 8 oz. artichoke hearts in oil 

• 3 tablespoons capers, drained

• 5 tablespoons cilantro 

• 1 teaspoon sea salt and 1/2 teaspoon pepper or lemon pepper is good too (to taste)

Directions:

• Cook Orzo according to directions
• Drain, reserving about 1 cup of the pasta water. Pour the reserved liquid back in with the orzo. This liquid helps create a “sauce” when the other ingredients are added.

• In large skillet, heat 1/4 cup olive oil over medium-high heat.
• Add onion and cook until the onion becomes transparent.
• Then add garlic and cook for about 1 minute.
• Add tomatoes, chicken if you are going to use it, artichoke hearts, capers and cook until the tomatoes start to soften. They will start to get a little wrinkly about 5-8 minutes — take off the heat.
• Add pasta and stir in the remaining 1/4 cup olive oil and cilantro, chopped. Heat the whole mixture up until it’s all heated through and then take off the heat.
• Season with salt and pepper to your taste.

You can serve this dish warm, room temperature or cold.

Cheddar Cheeseburgers with Carmelized Shallots

• 
  
• Ingredients:
• 1 tablespoon olive oil, divided 
• 2 cups thinly sliced shallots 
• 1/2 teaspoon kosher salt, divided
• 1 tablespoon white wine vinegar
• 2 garlic cloves, minced
• 1 pound ground beef, 90% lean 
• 2 ounces shredded sharp cheddar cheese (about 1/2 cup) 
• 1 cup baby arugula 
• 4 (1 1/2-ounce) hamburger buns, toasted 
• 3 tablespoons light mayonnaise 

Directions:

1. 1. Heat a nonstick skillet over medium-low heat. Add 2 teaspoons oil; swirl to coat. Add shallots and 1/4 teaspoon salt; cook 15 minutes or until golden brown, stirring occasionally. Stir in vinegar; cook 1 minute. Remove from heat; keep warm.
2. 2. Gently combine garlic and beef. Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Sprinkle evenly with the remaining 1/4 teaspoon salt.
3. 3. Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 teaspoon oil to pan; swirl to coat. Add patties, and cook for 3 minutes on each side or until desired degree of doneness. Top each patty with 2 tablespoons cheese; cover and cook 1 minute or until cheese melts.
4. 4. Place 1/4 cup arugula on bottom half of each bun; top with 1 patty and one-fourth of shallots. Spread about 2 teaspoons mayonnaise on top half of each bun; place on top of burgers.

David Bonom, Cooking Light
JUNE 2012

Southwestern Stuffed Peppers

Ingredients:

• 1 cup UNCOOKED long-grain white rice
• 1 tablespoon olive oil
• 6 scallions, thinly sliced, green and white parts separated
• 1/2 pound ground beef chuck
• 1 cup frozen corn
• 1 4.5 oz. can diced green chiles
• 1 teaspoon ground cumin
• 4 ounces Monterey Jack, grated (1 cup)
• kosher salt and black pepper
• 4 large bell peppers, halved lengthwise, ribs and seeds removed
• 1/2 cup plain non-fat Greek yogurt
• salsa, for serving

Directions:

1. Heat oven to 375° F. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.
   
   *Real Simple Magazine, January 2012

Tomato Stack Salad with Corn and Avocado

All I can say is TRY THIS!!!

• Ingredients
• 
  
• 2 bacon slices, halved 
• 1/4 cup low-fat buttermilk
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh basil
• 2 tablespoons canola mayonnaise 
• 2 teaspoons cider vinegar
• 1 garlic clove, minced
• 1/2 teaspoon freshly ground black pepper, divided
• 2 ears shucked corn 
• Cooking spray
• 2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
• 2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total
• 1/8 teaspoon kosher salt
• 1/2 ripe peeled avocado, thinly sliced 
• 4 teaspoons extra-virgin olive oil 

Preparation

1. 1. Preheat the grill to high heat.
2. 2. Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl. Drain bacon on paper towels.
3. 3. Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
4. 4. Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs.
5. 5. Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads; top each salad with 1 bacon piece.

Cooking Light