Cannoli French Toast

From Every Day with Rachael Ray October 2010

4 Servings

• 1/4 cup confectioners’ sugar
• 1 cup ricotta cheese
• 2 eggs
• 1/2 cup milk
• 12 slices sandwich bread

Sift 1/4 cup confectioners’ sugar into a small bowl, then stir in 1 cup ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk. Trim the crusts off 12 slices sandwich bread and, using a rolling pin, roll out the bread to flatten. Add 1 tablespoon of the sweetened ricotta to each slice, fold over and pinch the edges together. (The edges will seal during cooking.) In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet. Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners’ sugar before serving

My Review: This was so easy to make, but felt very fancy to make. I wasn't sure I would like this because I'm kind of iffy on ricotta. It ended up being delicious. The pieces aren't very big. If you have big eaters, you might want to double the recipe.

Crock Pot 3 Bean Turkey Chili

from Gina's Weight Watcher Recipes

Servings: 12 • Serving Size: 10.8 oz

• 1.3 lb (20 oz) fat free ground turkey breas
• 1 small onion, chopped
• 1 (28 oz) can diced tomatoes
• 1 (16 oz) can tomato sauce
• 1 (4.5 oz) can chopped chilies, drained (I like spicy, so used jalapeños)
• 1 (15 oz) can chickpeas, undrained
• 1 (15.5 oz) can black beans, undrained
• 1 (15.5 oz) can small red beans, undrained (I used spicy chili beans)
• 2 tbsp chili powder

Topping:

• 1/2 cup chopped red onion (left out)
• 1/2 cup chopped fresh cilantro for topping (left out)
• shredded cheddar to top (extra pts) (left out)

Brown turkey and onion in a medium skillet over medium high heat until cooked through.

Drain any fat remaining and transfer to crock pot. Add the beans, chilies, chickpeas tomatoes, tomato sauce and chili powder mixing well. Cook on high 6-8 hours. Garnish with onions, cilantro and cheese and enjoy!

My Review: This is a delicious low-point chili recipe. It made the house smell fantastic. It was super easy to prepare and extremely filling. Simon loved it, so boy-friendly. This is perfect for those busy days where you don't have time to cook.

Boston-Cream Peanut-Butter Breakfast Banana Split

from the Biggest Loser Cookbook

• 1 small ripe banana (about 6" long), peeled and halved lenghtwise
• 1 tablespoon reduced-fat peanut butter
• 1/3 cup low-fat, artifically sweetened Boston cream pie-flavored yogurt (I used plain Greek yogurt)
• 2 tablespoons crunchy high-fiber, low -sugar cereal (such as Grape-Nuts)

Place the banana halves in a small banana split dish or shallow bowl, with the cut sides facing inward. Spread the peanut butter evenly over the open banana. Spoon the yogurt in the middle. Top with the cereal. Serve immediately

Makes 1 serving

Per serving: 294 calories, 8 g protein, 53 g carbohydrates, 7 g fat (2 g saturated), 3 mg cholesterol, 5 g fiber, 241 mg sodium.

My Review: I'm always looking for new breakfast ideas! This is a fast and easy combo that's easy to take to work. It left me full for most of the morning. Definite repeater.

Parmesan-Pepper Sweet Potato Fries

from The Biggest Loser Cookbook

• 1/2 lb Sweet potatoes, cut into 1/4"-thick sticks
• 1 tbsp Reduced-fat parmesan cheese
• 1/2 tsp Extra virgin olive oil
• 1/8 tsp Garlic powder
• Pinch of red and/or black pepper

preheat oven to 450 degree. In med bowl , toss potatoes, cheese, oil, garlic powder, paprika, red pepper, black pepper, and salt to taste. Place potatoes in single layer on med nonstick baking sheet. Bake 8 mins. Flip potatoes and bake 10-12 mins or until potatoes are tender and browned in spots. Serve immediately with ketchup if desired

Calories: 249 Total Fat: 4g Fiber: 7g

My Review: Holy crap! These were good. I loved the Parmesan - it melted and made the fries a little more decadent. I think I actually used red pepper AND black pepper. I'm a pepper girl! These definitely make the keeper list!

Almost Fast Food Burger

from The Biggest Loser Cookbook

Makes 1 serving

• 1 tablespoon low-fat mayonnaise
• 1/2 teaspoon ketchup
• 1/2 teaspoon yellow mustard
• 1/4 pound 96% lean ground beef
• 1 slice (3/4 ounce) fat-free American cheese (optional) (I used 2% American)
• 1 whole-grain or whole-wheat hamburger bun
• 1/4 cup chopped romaine lettuce leaves
• 1 thin slice red onion (I forgot this)
• 3 dill pickle rounds

In a small bowl, combine the mayonnaise, ketchup, and mustard. Stir to mix. Set aside. Shape the beef into a patty that is about 1/2" wider than the bun.

Preheat a medium nonstick skillet or grill rack on high heat. Place the patty on the pan or grill. Cook for 1 to 2 minutes per side, or until desired doneness. (Do not smash the burger with the spatula.) About 30 seconds before the burger is cooked, top with the cheese, if desired. Place the bun halves, cut sides down, on the pan or grill. Cook for about 45 seconds, or until toasted.

Place the bun bottom on a serving plate. Top with the patty, lettuce, onion, and pickles. Spread the reserved sauce evenly over the inside of the bun top. Flip onto the burger. Serve immediately.

Nutrition at a Glance

Per serving: 281 calories, 26 g protein, 27 g carbohydrates, 9 g fat (2 g saturated), 60 mg cholesterol, 4 g fiber, 736 mg sodium

My Review: This is quite possibly the best burger I've ever made. The mayo-ketchup-mustard sauce makes the burger - it tastes like something I'd get from the drive-thru, only better. The toasted bun was a nice touch as well. And need I say that this was boy-friendly food, for sure!

Spicy Hash Browns

Yay - I finally have time to blog and cook again. I've been so busy with the new job and wedding prep, I've been eating a lot of grilled cheese! Last night I made baked chicken (coated in Shake N Bake - I LOVE Shake N Bake), roasted green beans and spicy hash browns.

Spicy Hash Browns

• 2 Tbsp. olive oil (I think next time I make these, I'll only use 1 T oil)
• 1 tsp. paprika
• 3/4 tsp. chili powder
• 1/2 tsp. salt
• 1/4 tsp. ground red pepper
• 1/8 tsp. black pepper
• 6 1/2 C. diced potatoes… diced (about 2.5 lbs.) (I was too lazy to dice my own potatoes so I got the Simply Potatoes with onions from the refrigerator aisle.)

Preheat oven to 400.In a large bowl, combine all ingredients except potatoes; mix well.Add potatoes; stir well to coat.Spray a cookie sheet with Pam.Place potatoes in a single layer on cookie sheet.Bake 30 minutes or until browned.

Per Serving (excluding unknown items): 205 Calories; 6g Fat (24.4% calories from fat); 4g Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 229mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat.

My Review: This is a great, incredibly easy side dish. The spices had tons of flavor. They roasted to a fabulous level of crispiness. In a word - awesome!

Cuban Black Bean Patties with Pineapple Rice

Serves 4

From Cooking Light magazine

RICE:

1 (3 1/2-ounce) bag boil-in-bag long-grain rice (I used boil in bag brown rice)

2 teaspoons butter

1 cup diced fresh pineapple

2 tablespoons chopped fresh cilantro

1/4 teaspoon salt

PATTIES:

2 cups rinsed, drained canned black beans (1 [15-ounce] can), divided (I used 2 cans)

1/2 teaspoon bottled minced garlic

1/4 teaspoon ground cumin

1/8 teaspoon salt

1 large egg white

1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers (I just used Monterey Jack)

1/4 cup chopped red onion

1/4 cup cornmeal

Cooking spray

1/4 cup reduced-fat sour cream

I added in a can of jalapeños

To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels. (I actually added the cooked rice to the pineapple in the skillet and cooked)

To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. (I just mashed all the beans at the same time with a potato masher -- no pureeing)

Add cheese and onion to bean mixture; stir until combined. (I added jalapenos here) Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.

Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.

My Review: Wow! These were pretty spectacular. I don't know why I was messing with those Morningstar and Boca burgers when I could be making my own. I liked the rice as well.

Spinach 'n' Broccoli Enchiladas

serves 8 - from Light and Tasty magazine

• 1 medium onion, chopped
• 2 teaspoons olive oil
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup finely chopped fresh broccoli
• 1 cup picante sauce, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 cup (8 ounces) 1% cottage cheese
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
• 8 flour tortillas (8 inches), warmed

In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add the spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through. Remove from the heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over the top. Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.

My Review: I was really nervous about this one. I thought it was going to taste like crap. It ended up being pretty tasty. Of course, I used hot picante sauce, so maybe I burned my tastebuds off!

Jalapeno Popper Dip

from Closet Cooking

• 1 (8 ounce) package cream cheese (room temperature)
• 1/2 cup mayonnaise
• 1/2 cup cheddar cheese (grated)
• 1/2 cup parmigiano reggiano
• 1 (4 ounce) can sliced jalapenos (pickled)
• 2 jalapeno peppers (chopped, optional)
• 1/4 cup panko bread crumbs
• 1/4 cup parmigiano reggiano

Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

My Review: I forgot the fresh jalapenos. My jar of pickled jalapenos had 12 ounces instead of 4 ounces. I decided that I could just include the entire jar and that would make up for the lack of fresh jalapenos. I was wrong - it was way too hot. The boys loved it, but it made your mouth feel like it was in flames. The dip was super easy, the flavor was good but it was too dang hot. I also didn't like the big slices of jalapenos -I'd prefer them to be diced. I will definitely make this dip again - with a few modifications!

Quick 'n Easy Sausage on a Bun

from Kraft Recipes

4 servings

• 4 Italian sausage links (1 lb.) -- I used hot Italian turkey sausage
• 1 each red and green pepper, cut into wedges
• 1 onion, sliced, separated into rings
• 1/4 cup light Balsamic Vinaigrette Dressing
• 1 can (15 oz.) diced tomatoes, undrained
• 4 Italian bread rolls, partially split, toasted-- I used whole-wheat hoagie buns
• 3/4 cup light Shredded Mozzarella Cheese

HEAT large nonstick skillet on medium-high heat. Add sausages; cook 12 min. or until done (160ºF), turning after 6 min. Remove sausages from skillet; cover. Discard drippings from skillet.

ADD peppers, onions and dressing to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes. Bring to boil; cook 5 min., stirring occasionally.

CUT sausages lengthwise in half, being careful to not cut all the way through to bottom of each. Open sausages; place, cut-sides down, on bottom halves of rolls. Cover with pepper mixture, cheese and tops of rolls.

My Review: Simon thought he had died and gone to heaven! This is the ultimate boy-friendly meal. The sausages and veggies were absolutely delicious - spicy and flavorful. It took me a lot longer than 12 minutes to cook the sausage -- maybe my oven wasn't high enough. I used the leftovers to make a homemade pizza the next day -- that was yummy too!

Strawberry-Rhubarb Tart with Brown Sugar Shortcrust

from the Healthy-Delicious blog (Click here to see the picture -- you want to see the picture!)

• 1 stick butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1 cup flour
• 1/4 tsp salt
• 1.5 pints strawberries, sliced
• 1 stalk rhubarb, diced
• 1/4 cup white sugar
• 2 Tbs arrowroot powder or cornstarch

Preheat oven to 325. Lightly butter a 9-inch tart pan. Add the butter to a bowl and beat until light and fluffy. Beat in the brown sugar, mixing well to break up and lumps. Gently mix in the flour and the salt, taking care not to overwork the dough (it will be very dry and crumbly).

Press the dough out into the prepared tart pan. Use a fork to dock the dough (poke holes in it — this will help keep the crust thin by preventing steam from making it bubble up as it cooks). Bake for 20 minutes.

While the crust begins to bake, combine strawberries, rhubarb, white sugar, and cornstarch in a bowl. Set aside to rest — the mixture will get very syrupy.

Pour the strawberry mixture into the partially baked crust, making sure to spread it out across the whole thing. Return to the oven and bake for another 30 minutes, or until the crust is baked and the middle looks like jam.

Remove and let cool before serving.

Serves 8. Approx. 255 calories, 12 grams fat, 2 grams fiber, 2 grams protein

My Review: I saw the picture of this on a website and immediately had to make it. I've never made a tart before - I had to buy a tart pan and everything. I wasn't even sure what a rhubarb was or what it tasted like. But, the picture was so pretty so I needed to try it. It was incredibly easy to make, not so bad for you and the tart was so delicious. The crust was like heaven in a pie pan.

Mu Shu Chicken Patties with Seared Napa Cabbage

from Rachael Ray

Serves 4

• 2 pounds ground chicken -- I used 1.2 lbs of lean ground turkey -- 2 lbs of chicken for 4 people? Come on Rachael - no wonder Americans are so fat!
• 4 scallions, finely chopped -- Subbed chopped onion
• One 2-inch piece fresh ginger, peeled and grated or finely chopped -- Subbed powdered ginger
• 3 tablespoons tamari sauce (eyeball it) -- used 1.5 T
• 3 cloves garlic, finely chopped
• 1 tablespoon grill seasoning, such as McCormick Grill Mates Montreal Steak Seasoning (about a palmful) -- used Emeril's seasoning
• 3 tablespoons vegetable oil -- used 1 T olive oil for meat and 1 tsp for cabbage
• 1 small Napa cabbage, shredded -- not sure what Napa cabbage is so just used a regular one
• Salt
• 2 tablespoons toasted sesame seeds -- I used less than 2 T but didn't measure.
• Hoisin sauce, to pass around the table

In a medium bowl, mix the chicken with the scallions, ginger, tamari, garlic and grill seasoning. Form into 8 small patties. (My 1.2 lbs made 6 patties) In a large nonstick skillet, heat 1 tablespoon oil, 1 turn of the pan, over medium-high to high heat until smoking (yeah right - I don't want my pan to smoke!). Add the patties and cook until well done, about 5 minutes on each side; transfer to a plate.

Add the remaining 2 tablespoons oil to the skillet and heat to smoking, then add the cabbage and stir-fry until wilted. Season with salt and add the sesame seeds. Pile the cabbage on plates and serve with 2 chicken patties per person. Pass the hoisin sauce around the table.

My Review: I was unsure about this recipe. Rachael can be hit or miss, but in this case, she was definitely a hit. It tasted a bit like Chinese food, which made me happy. I REALLY liked the cabbage. I was surprised, because I always think of cabbage as being smelly and gross. Maybe it's only smelly and gross when you boil it. Cooked this way, it was tasty and filling. Actually, this meal reminded me of an egg roll without the wrapper. Simon liked it as well, so it's a boy-friendly recipe.

Flounder Francese with Toasted Almonds, Lemon and Capers

By Rachael Ray

Serves 4

• 2 ounces (1/4 cup) sliced almonds -- I forgot these
• 4 flounder fillets, 6 to 8 ounces each -- I used tilapia
• Salt and pepper
• 3 large eggs -- I only used 2
• A splash heavy cream -- I used skim milk
• 4 tablespoons extra-virgin olive oil, divided -- I only used 1 T
• 3 tablespoons butter, divided -- I only used 1.5 T
• 1/2 cup dry white wine, eyeball it - a couple of glugs
• Handful flat-leaf parsley, finely chopped-- I used dried
• 1 lemon, zested and juiced
• 3 tablespoons capers
• 2 cloves garlic, finely chopped
• 1 pound triple washed spinach, tough stems removed, coarsely chopped
• 1/4 teaspoon grated or ground nutmeg, eyeball it
• I added cream cheese to the spinach
• I added 1/2 C flour

Toast almonds over moderate heat and reserve.

Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. I dredged fish into flour. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat.

Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds.

Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. I added light cream cheese. Serve spinach alongside flounder.

My Review: I served the fish and spinach with mashed potatoes and chardonnay. All I can say is God bless Rachael Ray. This meal was phenomenal. It's guest-worthy. In fact, Simon said this might be the best thing I've ever cooked. (And I've cooked him a lot of meals...)

There's absolutely nothing I would do differently. It was perfect!

Oven-Roasted Vegetables

• 1/2 medium zucchini, cut into bite-size pieces
• 1/2 medium summer squash, cut into bite-size pieces
• 1/2 medium red bell pepper, cut into bite-size pieces
• 1/2 medium yellow bell pepper, cut into bite-size pieces - I substituted green pepper
• 1/2 pound fresh asparagus, cut into bite-size pieces
• 1/2 red onion - I substituted yellow onion
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• I added lemon pepper seasoning
• I added crumbled feta

Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

My Review: I love roasted vegetables so much! These were delicious and very filling. The vegetable combo was great together. I added lemon pepper to give it more flavor and feta to make it more filling. Next time I make these, I'll add balsamic vinegar.

Cod With Artichokes and Basil

from South Beach Diet's Quick Cooking

Serves 4

• 1 1/2 pounds cod fillet - I substituted pollock
• 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
• 1 tablespoon dried basil
• Salt and freshly ground black pepper
• 10 ounces marinated artichoke hearts (about 12 pieces), plus 1 tablespoon liquid from jar

Heat oven to 450°F.Place cod in an ovenproof baking dish, brush with oil, sprinkle with basil, and season with salt and pepper. Arrange artichoke hearts around fish and drizzle with artichoke liquid.Bake until fish is opaque and just flakes with a fork, 12 to 14 minutes. Remove from oven and serve hot.

My Review: I think I would like this better with tilapia or flounder or cod. I didn't really like the pollock - it was a little too fishy for me and I like fish. The artichokes were delicious.

LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS

by Nigella

• 225g chestnut mushrooms - I used 6 ounces button
• 80ml extra virgin olive oil - I used 2 T olive oil
• 1 x 15ml tablespoon Maldon salt or 1 1/2 teaspoons table salt
• 1 small clove garlic, crushed
• zest and juice of 1 lemon
• 4 sprigs of fresh thyme, stripped to give 1 teaspoon leaves - I used dried
• 500g linguine- I used 1/2 box of whole-wheat
• 1 bunch fresh parsley, chopped - I used dried
• 2–3 tablespoons freshly grated Parmesan, or to taste - I used 2 T gorgonzola
• freshly ground pepper
• I added 1 C of asparagus
• I added red pepper flakes

Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.

Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.

Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.

My Review: Yum - what a tasty, light meal! It was so easy to make and so versatile. You could add chicken, shrimp, peas -- whatever your heart desires. Simon even liked it -- so it was man appropriate.

Tortellini Soup

Serves 7

• 2 tsp. minced garlic
• 29 oz. diced tomatoes… undrained
• 2 cans low-sodium defatted chicken broth (I only picked up one can of chicken broth so added a can of water plus dashes of Italian seasoning, lemon pepper, pepper, salt, red pepper, and basil.)
• 1 bag tortellini, cheese-filled
• 1 bag spinach… chopped (I just bought regular spinach, tore it to pieces and added spinach until there seemed to be way too much spinach!)

Lightly sauté garlic in olive oil spray, then add broth and bring to boil. Add tortellini & cook according to package directions. Add tomatoes near end of cooking time and spinach right before serving.

My Review: This was a very tasty, super-fast soup. It's also very pretty with the red of the tomatoes and the green of the spinach. Next time I make this, I think I'll try it with beef broth!

Lemon and Herb-Dressed Zucchini and Arugula Salad

from the WW Hit the Spot cookbook

Serves 2

• 1 Cup Baby Arugula -- I used 2 cups of spring mix
• 1 Zucchini, sliced
• 2 Teaspoons Grated Lemon Zest
• 1 Tablespoon Lemon Juice
• 1 Teaspoon Olive Oil
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Coarse Black Pepper
• 2 Tablespoons thinly sliced Basil (I used dry)

Toss together arugula and zucchini in a bowl. To make the dressing, whisk together all the remaining ingredients except the basil in a small bowl. Drizzle the dressing over the arugula mixture and toss evenly. Sprinkle with the basil.

My Review: Yum! The dressing was to die for! It was bright, sunny and zesty flavored. I never use zucchini in salads and I really should because it's delicious. One cup of lettuce seemed too skimpy so I upped it to two. I also doubled the dressing. Next time I make this, I think I'll add some feta.

Corned Beef and Cabbage

Servings: 4 -- this only served two here!

• 1 pound(s) lean beef round
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1 Tbsp yellow mustard seed
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp black pepper
• 1/2 tsp coriander seed(s)
• 1/2 tsp ground cloves
• 2 piece(s) bay leaf
• 16 baby carrot(s)
• 1 medium head(s) green cabbage, coarsely shredded (I used cole slaw mix because I'm lazy)

Coat beef all over with salt and pepper and place in a large stockpot; pour enough water into pot to cover beef. Add seasonings and bay leaves and stir to coat meat; set pot over high heat. Bring to a boil; reduce heat to medium-low, cover and simmer 40 minutes.

Add carrots and cabbage and increase heat to medium-high; return to a boil. Partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes more. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves.

Thinly slice meat against the grain and serve with vegetables. Pour some reserved cooking liquid over each serving. Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.

My Review: Blech -- I did not enjoy this at all. It didn't really have a flavor. Plus, the meat shrunk up a great deal. What looked like a big chunk of beef ended up not being all that exciting in terms of portion size. And I have no idea what that grain business is all about. Maybe if I understood that, I would have enjoyed this meal more!

Tomato-Basil Pasta Nests

I halved this recipe to make what I thought would be 4 servings -- it was more like 6!

adapted from 365: No Repeats by Rachael Ray

• 1 pound whole wheat pasta, angel hair (I used thin spaghetti)
• 2 tablespoons extra-virgin olive oil
• 5 cloves garlic, minced
• 1 medium yellow onion, finely chopped
• 1 can(28 ounce) crushed tomatoes
• freshly ground black pepper
• 20 fresh basil leaves, thinly sliced (I substituted dry basil)
• 3 tablespoons pesto sauce (I omitted)
• 3/4 cup Parmigiano-Reggiano, grated (I used regular grated Parmesan)

Bring a large pot of water for the pasta to a boil and add some salt. Cook the pasta according to package directions to al dente. Meanwhile, heat a large, deep skillet over medium heat. Add the olive oil, garlic, and onions. Saute for 8-10 minutes. Turn the heat down if the onions begin to brown. You want them sweet and soft, not caramelized.

Stir in the tomatoes and heat through. Add salt and pepper to taste. Stir in the basil to wilt and remove from heat. Stir in the pesto sauce. Drain the pasta and add it to the sauce. Toss to distribute. Sprinkle in the cheese. Using a meat fork, stick it into the pasta and bring up a heaping forkful. Turn and twist the pasta using your palm to guide it a bit, to form a nest.

My Review: Yum-o! This was an easy, quick pasta dinner.

Inside-Out Eggroll Casserole

I got this recipe from multiple websites -- it made 3 giant-arse servings

• 1 bag cole-slaw mix (shredded cabbage, carrots, etc.))
• 1tsp olive oil
• Low-sodium soy sauce, to taste (my taste was lots of it!)
• 1/2 tsp. garlic powder
• 1/2 tsp. ginger powder
• 1/2 tsp. Chinese five-spice powder (or allspice - works just as well) (I didn't have this so I threw in a bunch of random spices)
• Salt and pepper to taste
• Add-ins of your choice: Cooked tofu or other meat and your choice of canned, drained water chestnuts, snow peas, canned hearts of palm, canned bamboo shoots, etc. (I added a can of sliced waterchestnuts, 2 cups of snow peas and a package of Canadian bacon, diced)

Saute slaw mix in oil until it cooks down.Add soy sauce and spices; saute a bit longer. Throw in your choice of add-ins (I sauteed Canadian bacon ahead of time.) Cook until you're happy with consistency; add more soy sauce and salt and pepper to taste.

My Review : Yum! This was delicious AND healthy. I kept thinking of all the veggies I was eating. One reviewer of this recipe suggested cooking an egg over-easy, putting the egg in the bowl and topping with the slaw mix. I tried that and it was very tasty.

Oven-Roasted Broccoli

by Rachael Ray

Serves 4

• 1 head broccoli, cut into pieces all the way through the stem
• 2-3 cloves garlic, finely chopped
• 3 tablespoons (eyeball it) extra-virgin olive oil (EVOO)
• Salt and freshly ground pepper

Preheat oven to 400°F.

Liberally drizzle EVOO over broccoli, add garlic, salt and pepper, and toss to coat.

Transfer to oven and roast for 15-20 minutes, until broccoli is nice and crispy on the ends and a little brown.

MY REVIEW: Delicious! My new favorite way to cook broccoli!

Buffalo Chicken Pizza

From Semi-Homemade Cooking with Sandra Lee

serves 4

• 1 pound chicken tenders, cut into small strips
• 1 cup buffalo wing sauce plus 2 tablespoons
• 1 (13.8-ounce) can refrigerated pizza dough -- I used a pre-made pizza crust
• 1 cup blue cheese dressing -- I used light ranch dressing
• 2 cups shredded mozzarella cheese
• 1 cup red onions, sliced (1 small red onion)
• 1 cup celery, diced (2 stalks)

Set up grill for direct cooking over medium heat, and oil grill grate when ready to start cooking. Place chicken strips in large bowl with 1 cup buffalo wing sauce and toss to coat chicken.

Grill the chicken strips about 3 to 4 minutes per side. While chicken is grilling carefully remove pizza dough from can. Unroll dough onto a flat surface. Spray both sides of the dough with nonstick cooking spray. Place the dough on the grill and let cook for 2 to 3 minutes per side. Carefully watch the crust, it can burn quickly.

Spread the blue cheese dressing over pizza leaving a 1-inch border. Next, top with mozzarella cheese, red onion, celery, and chicken strips, and drizzle with 2 tablespoons of buffalo wing sauce.

Cover with grill lid and cook 8 to 10 minutes until cheese is melted and bubbly. Serve hot.

Indoors: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray and set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with clean hands to form 13 by 9-inch rectangle. Place baking sheet in preheated oven. Bake for 7 minutes or until crust just begins to brown. Remove crust from oven and top as directed. Return to oven for 8 to 10 minutes or until golden brown and cheese is melted.

My Review: The flavors in this pizza were great, but I screwed up the execution. I started grilling the chicken (on my George Foreman) before I realized it was supposed to already be coated in buffalo sauce. I also cooked it a little too long (I should have adjusted the cooking times for my pre-made crust) so it was extra crispy.

Still, I think I'd like to try it again. I definitely liked the combination of all the different flavors.

Spicy Sausage Pizza

from Cooking Light, JUNE 2004

• 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli) -- I used a plain thin crust
• 1/2 cup pizza sauce or marinara sauce
• 3 (1/8-inch-thick) slices sweet or red onion, separated into rings
• 1 yellow bell pepper, thinly sliced into rings -- I just used slices
• 3 ounces chicken sausage with habanero chiles and tequila, chopped (such as Gerhard's) --I used Trader Joe's chicken & jalapeno sausage
• 1 cup (4 ounces) preshredded part-skim mozzarella cheese
• 2 tablespoons chopped fresh basil -- I omitted

Preheat oven to 425°. Place crust on a baking sheet. Spread sauce evenly over crust, leaving a 1/2-inch border. Arrange onion and bell pepper evenly over sauce. Top with sausage; sprinkle with cheese. Bake 10 minutes or until cheese is melted and bubbly. Remove from heat, and sprinkle with basil.

Yield: 4 servings

CALORIES 314 (30% from fat); FAT 10.4g (sat 4.7g,mono 2.9g,poly 0.8g); IRON 2.3mg; CHOLESTEROL 32mg; CALCIUM 396mg; CARBOHYDRATE 37.4g; SODIUM 703mg; PROTEIN 17.5g; FIBER 1.9g

My Review: This is a five-star recipe, for sure. It was absolutely delicious! I loved the yellow pepper and the spiciness of the sausage. If you have more than 2 people (and one of the 2 has a very healthy appetite), I would double the recipe and make more than one pizza. We polished off the whole thing -- although, I went with the recommended serving size as I have a wedding dress to fit my booty into.

Cream Cheese Squares

from Kraft

makes 24 servings (I halved everything)

• 2 cans (8 oz. each) refrigerated crescent dinner rolls, divided (I used reduced-fat)
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened (I used light cream cheese)
• 1 tsp. vanilla
• 1 egg, slightly beaten
• 3/4 cup sugar, divided
• 2 Tbsp. ground cinnamon

PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9-inch baking pan to form crust, firmly pressing seams together to seal.

BEAT cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust.

UNROLL remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.

BAKE 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl; sprinkle over squares before cutting.

Calories 170

Total fat 11 g

Dietary fiber 0 g

My Review I have been on a lucky streak with my recipes lately. This was one of the easiest desserts I've ever made and also one of the most delicious. I ate it warm, I ate it cold -- yummy both ways! Simon was ecstatic about this dessert -- so extra boy-friendly. The only not-so-great part about it was that it was hard to stick to the portion size. I definitely ate a little too much of this.

Eggs Benedict

from For the Love of Cooking (Click here to see the original recipe with FABULOUS photos)

• 1 egg, poached
• 2 slices of crispy bacon
• 1/2 an English muffin (I used a light English muffin)
• Hollandaise sauce
• Fresh parsley for garnish (I omitted)

Cook the bacon and reheat the hollandaise in a double boiler (add a bit of water to thin it out).

A lot of people poach eggs directly in water but I always put mine in a ramekin. In a large skillet with high sides, add 2 inches of water and bring to a boil. Add a bit of butter to a ramekin then crack the egg inside the ramekin. Place the ramekin in the boiling water. Reduce heat to medium and cover with a lid. Cook for 4 minutes then remove ramekin from pan.

Toast the English muffin while the egg is poaching. Place the bacon on top of the toasted English muffin, add the poached egg then pour the hollandaise (as much as you want) on top. Garnish with a bit of fresh parsley and serve.

My Review: Eggs Benedict is definitely my favorite breakfast food. I order it all the time in restaurants but am scared to death to try to make it on my own. This recipe was delicious. This was the first time I've had Eggs Benedict with bacon -- delicious! I poached my eggs the way Pam recommended -- they turned out BEAUTIFULLY. This was a super easy recipe to make. Simon liked it too - so it's boy-friendly!

Hollandaise Sauce

from Cooking Light, APRIL 2009

• 1/2 cup unsalted butter
• 2 large egg yolks
• 2 tablespoons cold water
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt

Place butter in a small saucepan over medium-low heat; cook 5 minutes or until completely melted. Carefully skim solids off the top with a spoon; discard solids. Slowly pour remaining butter out of pan, leaving remaining solids in pan; discard solids.

Combine egg yolks and 2 tablespoons water in a small saucepan, stirring with a whisk until foamy. Place pan over medium heat, stirring constantly until mixture thickens slightly. Gradually add 1/4 cup clarified butter, about 1 tablespoon at a time, stirring with a whisk until each addition is incorporated and mixture is thick. Reserve remaining clarified butter for another use.

Stir juice and salt into butter mixture, whisking until blended.

Calories 63; Fat 6.5g (sat 3.9g, mono 0.4g, poly 0.1g); Protein 0.5g; Carb 0.2g; Fiber 0g; Chol 57mg; Iron 0.1mg; Sodium 32mg; Calc 5mg

Yield: About 2/3 cup (serving size: 1 tablespoon)

My Review: I absolutely LOVE hollandaise sauce and this was a delicious recipe. To be honest, I would have licked the bowl had I been alone. I've always avoided making this sauce because I thought it would be super hard to do. Sadly, I've even used the envelopes you can buy at the grocery story. This was my first time making this. It was pretty easy and even though I didn't clarify the butter correctly, it still turned out. Plus, it's a light recipe so I can eat more of it. You can't get any better than that!

Black Bean and Sweet Potato Burrito

adapted from The Moosewood Low Fat Cookbook -- serves 4

• 2 medium sweet potatoes… peeled and cubed
• 2 tsp. canola oil
• 1 large onion… chopped
• 3 garlic cloves… finely chopped
• 1 green chile… finely chopped
• 2 tsp. coriander
• 2 tsp. cumin
• 1 pinch cayenne
• 14 oz. canned black beans… drained and rinsed
• 1 handful coriander
• 1/2 lemon… juiced
• 1/2 tsp. salt
• 4 fat-free Flour tortillas

Add the sweet potato to a pan of salted water. Bring to the boil and simmer for 10 minutes until the sweet potato is tender. Drain.Meanwhile, heat a little oil in a non-stick frying pan. Add the onion, garlic and chilli and cook gently until the onions have softened. Add the spices and cook for a further minute.Add the sweet potato, onion, chilli, garlic, beans, coriander, lemon juice and salt to a food processor. Blend for 20-30 seconds until smooth-ish.Pre-heat oven to 350 degrees and lightly oil a baking dish. Spoon the sweet potato mixture into the middle of each burrito and roll into a cigar shape. Place burritos into the snug-fitting baking dish and cover with foil.Bake for 30 minutes.

My Review: OMG -- these might be the best burritos on earth! They were a little time-intensive, but totally worth the effort. This recipe made way more filling than I needed, so I froze half so I can make again. And I absolutely can't wait to make them again! Simon also loved these so definitely boy-friendly.

Mexican Zucchini Oven Fries

from Rachael Ray

Serves: 4

• 2 medium zucchini cut into 1/4-inch square 3-inch long sticks -- like fries
• Vegetable cooking spray
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon grill seasoning
• 1 cup chili sauce or mild taco sauce

Preheat oven to 500 degrees F. Arrange zucchini on nonstick cookie sheet. Spray zucchini with cooking spray. Combine spices and sprinkle over the zucchini fries. Place in very hot oven and cook 15 to 18 minutes. Serve hot. Top with spoonfuls of chili sauce or taco sauce.

My Review: Blech! These were AWFUL. They were soggy and the seasoning was gross. Since zucchini has a lot of water, I even tried salting it and putting in a colander to get rid of some of the excess water. It did not work.

I will not be making these again.

Parmesan-Pepper Sweet Potato Fries

from the Biggest Loser Cookbook

Serves 1

• ½ pound sweet potatoes, cut into ¼ inch thick sticks
• 1 tablespoon grated Parmesan cheese (reduced fat)
• ½ teaspoon extra-virgin olive oil
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• 1/8 teaspoon Ground black pepper
• 1/8 teaspoon cayenne
• 1/8 teaspoon salt

Preheat the oven to 450 degrees. Place all of the ingredients in a bowl and toss until the potatoes are well coated. Lay the potatoes in a single layer on a nonstick baking sheet. Bake for 8-10 minutes on one side, then flip the potatoes and continue baking for another 10 minutes.

My Review: Yum! Great seasoning for these fries! They taste more like a special treat than a health food.

Pumpkin Chocolate Chip Cookies

From some random message board

• 1 box spice cake mix (I used yellow)
• 1 small can pumpkin
• 1 C chocolate chips

Heat oven to 350 degrees. Mix cake mix and pumpkin until well blended. Fold in chocolate chips. Drop spoonfuls of batter onto greased cookie sheet. Bake for 18 - 25 minutes. Makes 50 cookies.

My Review: These are my perfect cookie! They help beat my cravings for sweets but they're not good enough for me to devour the whole sheet. Plus, they're very low-cal, which is even better! Simon liked them a lot too - so boy-friendly.

Mock Mashed Potatoes

from www.aimeesadventures.com

3 Servings

• 1 lb. frozen cauliflower
• 2 T. light cream cheese
• 2 T. light mayonnaise
• 3 T. butter
• 4 T. skim milk
• 1/2 tsp. onion - I used onion powder
• 1 dash salt and pepper

Steam or microwave the cauliflower until very soft. Remove any excess water by placing it on 2 paper towels and covering with 2 more paper towels and pressing. Place cauliflower in food processor with cream cheese, mayo, margarine, and onions.

Process until smooth, adding 1 T. milk at a time until you reach the desired consistency of mashed potatoes. Add salt and pepper.

My Review: I've had the cauliflower/mashed potato fake-out twice before. One time it was nasty, one time it was delicious. The delicious time was when a professional chef cooked it. This was actually pretty good. I guess the addition of butter, mayo and cream cheese makes a difference! But, let's be honest...there was NEVER a point where I was eating these and was actually tricked into thinking these were mashed potatoes.

Bean and Bacon Soup

from For the Love of Cooking (click here to see the official recipe with pictures)

• 4 strips of lean bacon - I used turkey bacon
• 3 large carrot, chopped
• 2 stalks celery, chopped
• 1 small onion, chopped
• 4 cloves garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 1 bay leaf
• 3 15 1/2-ounce cans white beans, drained - I used two cans cannellini beans and one can great northern beans
• 4 cups chicken broth
• 2 tablespoons chopped fresh parsley

In a large Dutch oven, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside.

Over medium heat, add the carrot, celery and onion to the pan drippings in the Dutch oven and sauté for 7 minutes; add the garlic and sauté for an additional 60 seconds, stirring constantly. Season with sea salt and freshly cracked pepper, to taste.

Add 2 cans of beans, bay leaf and chicken broth. Bring to a boil, cover, and reduce heat to low. Let simmer for 15-20 minutes, or until the carrots and celery are soft.

Uncover and remove the bay leaf. Using a potato masher or an immersion blender, partially mash the bean mixture until it thickens slightly. Stir in the last can of beans, parsley and bacon. Taste and re-season with sea salt and freshly cracked pepper, if needed.

My Review: This was delicious! Pureeing the beans made the soup seem thicker and I loved the crumbly bacon. I squeezed a lime wedge over it before serving -- it added a little zing.

Pan-Fried Onion Dip

from The Barefoot Contessa Cookbook

• 2 large yellow onions
• 4 tablespoons unsalted butter (I used 2 T)
• 1/4 cup vegetable oil (I used 2 T)
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces cream cheese, at room temperature (I used light)
• 1/2 cup sour cream (I used light)
• 1/2 cup good mayonnaise (I used light)

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

My Review: From what I've read about this dip, I expected something close to the second coming. It was good, but I don't need to make it again. We didn't even come close to finishing it and we can power down some dip! It might be completely my fault for making it lighter. Still, I couldn't imagine eating something so fattening!

Bourbon Balls

From Coastal Living, SEPTEMBER 2008

3 cups crushed vanilla wafers

1 cup finely chopped pecans

1 cup powdered sugar

1 1/2 tablespoons cocoa powder

2 tablespoons corn syrup

1/2 cup bourbon

Powdered sugar

Combine first 4 ingredients in a medium bowl. Stir in corn syrup and bourbon. Shape mixture into 1-inch balls; roll in powdered sugar. Store in an airtight container.

Yield: Makes 3 dozen

My Review: I cut this recipe in half -- no one needs three dozen bourbon balls. Yowza! These packed quite a punch! They're pretty boozy - way fun for New Year's Eve or a holiday party. You may not want to give them to your kids, though. They seem to mellow over time, so if you want milder bourbon balls, make them a few days ahead. I thought they were fun and Simon liked them a lot. They're super easy to make.

Spiced Mixed Nuts

from Real Simple

Makes 6 cups

• 2 large egg whites
• 2/3 cup sugar
• 2 1/2 tablespoons Old Bay Seasoning
• 2 teaspoons Worcestershire sauce
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 6 cups mixed unsalted raw nuts (such as walnuts, pecans, cashews, and pistachios)
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1/3 cup finely grated Parmesan (about 1 ounces)

Heat oven to 300° F. Using an electric mixer, beat the egg whites until foamy. Gradually add the sugar, beating until a loose meringue forms. Beat in the Old Bay Seasoning, chili powder, Worcestershire sauce, cayenne, and salt.

Mix in the nuts and butter, then mix in the Parmesan. Divide the nuts between 2 parchment-lined rimmed baking sheets, spreading them in a single layer. Bake, switching the baking sheets halfway through, until golden brown, 30 to 40 minutes.

Let cool and store in an airtight container at room temperature for up to 1 week.

My Review: I cut this recipe in half because, let's face it, six cups of nuts is way too much! I used a can of random mixed nuts from the store. (It may or may not have been three cups.) Since the nuts were already lightly salted, I didn't include salt and I cut back on some of the other salty seasonings. (Worcestershire sauce, I'm looking at you!)

These were OK. They were kind of a pain to make -- I personally don't enjoy whipping egg whites and sugar. Plus, they tasted almost exactly like the honey-roasted nuts you get at the store.

I don't think I'd make these again.