No Bake Pumpkin CheeseCAKE

 

Ingredients: 

3 8 ounce packages lowfat cream cheese
1 1/3 cups sugar
1 15 ounce can pumpkin puree
1/4 cup whipping cream
1 teaspoon vanilla
13.5 full-sized graham crackers

Directions:

Beat cream cheese and sugar together in a large bowl until completely combined and cream cheese has softened up.  Add pumpkin puree, whipping cream and vanilla, beating until the mixture is completely combined and fluffy.

Line a 9"x9" ungreased baking pan with 4.5 graham crackers, followed by 4-5 big scoops of the filling. Repeat the layers two more times, ending with the filling as the top layer:

  
  
  

Cover cake with plastic wrap and place in the refrigerator overnight.  Do not cheat, do not eat early!  Because I promise you, if you let it set up overnight, the filling will become thick and rich and the layers will be like thin thin cake.  And you will see, it. is. heavenly.



You may be tempted to add spices, but I highly recommend leaving it simple.  Unbaked pumpkin has a very subtle flavor and will be overpowered by any spices.  If you allow the pumpkin to shine, you'll be so happy you did.

Recipe and pictures from Farm Chicks Blog

Citrus Chicken with Peppers

 Ingredients

• 1 cup rice
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon canola oil
• 1 medium sweet orange pepper, sliced
• 1 medium sweet red pepper, sliced
• 1 tablespoon cornstarch
• 1/3 cup orange juice
• 2 tablespoons water
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• Dash pepper
• Minced fresh basil, optional

Directions

• Prepare rice according to package directions. Meanwhile, in a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
• In the same skillet, saute peppers until tender. In a small bowl, combine the cornstarch, orange juice, water and lime juice until smooth; stir in the honey, salt, paprika and pepper. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Return chicken to the pan; heat through. Serve with rice. Sprinkle with basil if desired. Yield: 4 servings.

Cornbread Stuffing with Sweet Peppers, Onions, and Celery

Ingredients:
2 Tbsp olive oil
1 each red, yellow, and orange bell peppers, diced
1 1/2 medium onions, minced
3 ribs celery, diced
1 cup chicken or turkey stock
6 fresh sage leaves, thinly sliced
2 Tbsp minced fresh marjoram or oregano
1 to 2 tsp salt
1/2 to 3/4 tsp freshly ground pepper
7 to 8 cups baked cornbread, diced into 1/2 inch cubes

Directions:
1. Saute peppers, onions and celery in olive oil, cooking until tender but not browned, 10 to 15 min.
2. Add stock, sage, marjoram, salt, and pepper and cook over medium heat for 3 to 5 min.
3. Preheat oven to 350 degrees. In a large bowl, combine cornbread and vegetable mixture, being careful not to overmix.
4. Transfer mixture to a baking dish. Bake 30 to 40 minutes, or until golden brown and heated through.

Yield: 8 servings

I made this for Thanksgiving last year and LOVED it! It was a big hit. I'm pretty sure I'll never go back to regular stuffing again! If you like to put sausage in your stuffing, you could easily add it into this recipe as well!

Recipe from Country Living Magazine

Pumpkin Sausage Penne

 

Ingredients

• 3/4 cup uncooked penne pasta
• 1 pound Italian sausage
• 1/2 cup chopped sweet onion
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 2/3 cup white wine or chicken broth
• 1 bay leaf
• 1 1/3 cup chicken broth
• 2/3 cup canned pumpkin
• 3 teaspoons minced fresh sage, divided
• 1/8 teaspoon ground cinnamon
• Dash ground nutmeg
• 6 tablespoons half-and-half cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons shredded Romano cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
• In same skillet, saute onion and garlic in oil and reserved drippings until tender. Add 2/3 cup chicken broth and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the rest of the broth, pumpkin, sage, cinnamon and nutmeg; cook 1 minute longer. If sauce is too thick, add more chicken broth.
• Add the sausage, cream, salt and pepper; heat through. Drain pasta; place in a serving bowl. Add sausage mixture; toss to coat. Sprinkle with cheese.

This meal was absolutely delicious and a fun fall recipe!

 Recipe adapted from Taste of Home

Coconut Chicken Tenders

Ingredients:

4 (6-ounce) skinless, boneless chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1 cup whole wheat flour
1 cup low-fat buttermilk
1 large egg
1 1/2 cups unsweetened flaked coconut 
3 tablespoons coconut oil 
Sweet chile sauce 

Preparation:

1. Sprinkle chicken with salt and cayenne pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, delish!

Original recipe from Cooking Light

Cowboy Salsa

Ingredients:

1 can (15 oz.) black eyed peas
1 can (15 oz.) black beans, rinsed and drained
1 cup whole kernel corn, fresh off the cob, or thawed from freezer
1/2 cup white onion, chopped
1/2 cup green bell pepper, chopped
1 can (4 oz.) diced green chiles
1 cup diced fresh tomatoes
1/2 cup Italian style salad dressing
1/2 tsp. garlic salt

Directions:

In a medium bowl, combine black eyed peas, black beans, corn, onion, green bell pepper, jalapeño peppers and tomatoes.

Season with Italian style salad dressing and garlic salt; mix well. Cover, and refrigerate at least an hour or overnight to blend flavors.  Enjoy with tortilla, pita, or corn chips.

Oatmeal Blueberry Applesauce Muffins

Ingredients:

• 1 1/4 cups whole wheat flour
• 1 1/4 cups oats
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/2 t cinnamon
• 1 cup unsweetened applesauce
• 1/2 cup low-fat buttermilk (***you can make your own substitute, see directions below)
• 1/2 cup firmly packed brown sugar
• 2 T olive oil
• 1 large egg, lightly beaten
• 3/4 cup blueberries (fresh or frozen)

Directions:

1. Preheat oven to 375 degrees.
2. Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.
3. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. 
4. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. 
5. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. 
6. Fold in blueberries. 
7. Fill muffin cups to the top of paper/cup.
8. Bake for 20 minutes.

These beauties are surprisingly moist and delicious. I say this with the utmost respect and admiration for butter and fat. These are the kind of muffins that make you feel good about yourself and your morning. Really. Yea… good stuff. They’re whole grain, oat-filled and fruity.  They would also taste great with some added nuts... next time! Makes 12-15 muffins.  I found this recipe at joythebaker.com

***For a buttermilk substitute, take 1c milk and add 1 T vinegar or lemon juice.  Let sit for 20-30 minutes, then stir well.  This is what I used for the recipe and it works great.  I wouldn't recommend this for creamy dressings, etc.  But it's a great substitute for buttermilk used in baking!

Ravioli with Pumpkin Alfredo Sauce

Ingredients

• 1 package (25 ounces) frozen ravioli of your choosing (I used chicken & mozzarella)
• 3 tablespoons all-purpose flour
• 2 cups fat-free milk
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 3 garlic cloves, minced
• 2 tablespoons butter
• 1/2 cup shredded Parmesan cheese
• 1/2 cup canned pumpkin
• 1/4 cup minced fresh parsley
• 1-1/2 teaspoons minced fresh sage
• Dash ground nutmeg
• 1/4 cup pine nuts, toasted
• 1/4 cup chopped walnuts, toasted

Directions

• Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth.
• In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.
• Drain ravioli and stir into sauce. Sprinkle with nuts. Yield: 6 servings.

This was delicious. Just the right amount of pumpkin flavor! However, when I make it again, I will add a bit more flour to the sauce, as it was a bit too liquidy.

Recipe from Taste of Home

Maple Mustard Chicken

Ingredients

• 6 boneless skinless chicken breast halves (6 ounces each)
• 1/2 cup maple syrup
• 1/3 cup stone-ground mustard
• 2 tablespoons quick-cooking tapioca (I used corn starch)
  
• Hot cooked brown rice

Directions

• Place chicken in a 3-qt. slow cooker.
• In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.

Now that it's cold outside, I'll be turning to my friend, the crock pot, quite often. I loved how moist this chicken was! Although it seems like an odd flavor pairing, it was delicious!

Mama Marsh's Pumpkin Chocolate Chip Cookies

 

Ingredients:

• 4 c unsifted all-purpose flour (I use whole wheat flour)
• 2 c quick or old fashioned oats, uncooked
• 2 t baking soda
• 2 t ground cinnamon
• 1 t salt
• 1 1/2 c butter, softened
• 2 c firmly packed brown sugar
• 1 c granulated sugar
• 1 egg
• 1 t vanilla
• 1 15oz can Libby's solid pack pumpkin
• 1 c semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Combine, flour, oats, soda, cinnamon, and salt. Set aside.
3. Cream butter and gradually add sugars, beating until light and fluffy.
4. Add egg and vanilla; mix well.
5. Alternate additions of dry ingredients and pumpkin, mixing well after each addition.  
6. Stir in chocolate chips.
7. Bake for 15 minutes until cookies are firm and lightly browned.
8. Remove from cookie sheets and cool on wire racks.

Tiffany's mom, Lynda, shared this recipe with us years ago and it has been a favorite ever since.  She is a master cook and can bake like none other.  Love going to Tiffany's Halloween party every year where her mom always brings these treats to share!  These cookies are almost as sweet as she is... almost!

Emma's Famous Bacon, Mushroom, and Basil Quiche

Ingredients:

• 1 pie crust (9 in.), uncooked (for a time-saver, you can use a store bought crust)
• 1 T melted butter
• 6-8 slices of cooked bacon (low fat?  try turkey bacon)
• 4 mushrooms, washed and sliced
• 1 1/2c grated cheese divided (jack, cheddar, swiss, pepperjack or combo)
• 1 heaping T finely chopped fresh basil
• Basil leaves for garnish
• Basic custard recipe:
• 4 eggs
• 2 c heavy cream (for lower fat recipe, use milk)
• 1/4 t cayenne pepper
• 1/8 t salt
• 1/8 t pepper
• 1/8 t sugar
• 1/8 t nutmeg

Directions:

1. Preheat oven to 400 degrees.
2. Place crust in a 9 inch pie pan and brush bottom and sides of crust with melted butter.
3. Sprinkle a handful of grated cheese over the crust (enough to cover).  Layer the sliced mushrooms, bacon, and basil.  Finish with remaining cheese.
4. Whisk together the ingredients for the custard until well mixed.  Pour over the bacon and mushroom filling.  Add 6-8 whole basil leaves on top for garnish.
5. Bake at 400 degrees for 10 minutes.  Reduce heat to 325 degrees and bake for additional 40 minutes or until center is set.

This is a slightly modified recipe from Marilyn Blair (Sweetie Pie Cafe).  I made it to take to my dad and step-mom for dinner. Emma made another quiche along side me for our family's dinner.  We had so much fun making it together and were excited with the end result! We will definitely be treating dinner club to this delicious meal!  The recipe below was shared by Laura Ketcham-Duchow as a lower fat alternative that works great for quiche (not pie) and is very easy to make!

makes one 9-inch quiche crust

Prep Time: 5 mins
Total Time: 50 mins
2 cups flour
1 teaspoon salt
1/2 cup olive oil
1/2 cup ice water

Whisk together salt and flour.
Whisk oil and water to thicken and emulsify the oil.
Pour into flour and mix with wooden spoon or spatula.
Roll out large enough to overhang a 9” pie plate by about 1/4 to 1/2 inch.
Tuck overhang under evenly around the pan.
Crimp the edges.
Fill with quiche mixture and bake at 400F until done--about 45 min.

This recipe is not suitable for baked pie crust shells. It makes a nice, flaky crust that's suitable for everyday use in savory recipes.

Traditional Popovers

Ingredients:                                                        source
Non-fat cooking spray
2 large eggs, lightly beaten, at room temperature
1 cup milk, at room temperature
1 cup all-purpose flour
1/2 teaspoon salt

Directions:

Preheat the oven to 400° F for 20 minutes. Coat each cup of a six-cup muffin or cupcake tin with non-fat cooking spray.

In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.

In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.

Place the muffin tin in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately, with butter if desired.

Creamy Potato & Sausage Soup

Disclaimer:  The following recipe is only semi-homemade, but wholly hearty & good!

Ingredients:
1 - 11 oz. Bear Creek creamy potato soup mix
8 cups of water
1 - 14 oz. Hillshire Farms turkey or beef Polska Kilbasa, sliced into 1/2 inch wedges and cut in half
4 large carrots, sliced into 1/4 inch pieces
1/4 cup yellow onion, diced
4 stalks of celery, chopped
1/4 teaspoon ground black pepper


Directions:
Pour 8 cups of water into a large saucepan, and then heat water on high until boiling.  While water is heating, chop the sausage, carrots, celery, and onion as directed.  Heat a saute pan to medium-high and coat the inside of pan with non-fat cooking spray.  Saute celery and onion on the stove until both vegetables are slightly translucent.  Once the water is at a rolling boil, add the pouch of soup mix, reduce heat to medium-low.  Using a whisk, stir the soup mix into the water vigorously to loosen up any clumps of potatoes and/or dried soup base.  After the soup pouch contents are thoroughly mixed with the boiling water, add the veggies and sausage.  Simmer soup for at least 20 minutes, stirring and checking frequently that soup contents are not sticking to the bottom of your saucepan.  Soup will thicken while simmering and become a 'chowder' consistency.  After 20 minutes, check carrots for tenderness.  Simmer the soup just until it has thickened and the carrots are tender.  Serve with ground black pepper and popovers (recipe to follow).

"Hello, Yummy!" Bars

These bars have been called anything from Hello Dolly Bars, Magic Cookie Bars, to Seven Layer Bars.  I made them from a childhood memory, so I titled as I wanted :)

Ingredients:
1 cup (2 sticks) salted butter, cut into large pieces
3 cups graham crackers crumbs (about 16 graham crackers, pulsed in a food processor)
1 1/2 cups chocolate chips
1 1/2 cups butterscotch chips
1 1/2 cups shredded coconut
1 1/2 cups pecans, coarsely chopped
2/3 cup sweetened condensed milk (most of a small can)

Directions:
Preheat oven to 350 degrees.
Cut the butter into tablespoon sized pieces, lay in the bottom of a 9 x 13 baking pan and place in the oven until just melted when stirred (this takes about 7 minutes, be careful not to brown the butter). Add graham cracker crumbs. Mix and then press evenly into the bottom of the baking pan.
Add all of the remaining ingredients, except the sweetened condensed milk to a large bowl.  Gently stir the chips through pecans together and then mound on top of graham cracker base, spreading out the ingredients evenly. Pour sweetened condensed milk over whole mixture.
Bake in oven for 25 to 30 minutes, or until the top is light brown. "Hello, Yummy!"

Grilled Chicken BLT

Ingredients: 

• 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
• Lawry's Seasoning Salt
• 1/4 cup mayonnaise
• 4 Kaiser or other crusty rolls, toasted
• 8 slices cooked bacon (you can also use turkey bacon)
• 1 medium tomato, sliced
• 4 lettuce leaves 
• 4 slices of cheese (our favorite is pepperjack)

Directions:

1. Sprinkle chicken with Lawry's seasoning salt.
2. Mix mayonnaise and about 1 tsp Lawry's seasoning salt in small bowl. Refrigerate until ready to serve. 
3. Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. 
4. Spread mayonnaise mixture evenly on rolls. Top with chicken, bacon, tomato, lettuce, and cheese. 

For variety, we ate these without the mayo and substituted Costco's jalapeno greek yogurt spread/dip.  That spread, along with pepperjack cheese definitely had a bit of a kick, but it was awesome!  Emma even loved it! If you have big chicken breasts, you might consider slicing the chicken and putting on a few pieces as opposed to putting a whole breast on each bun.

Yellow Squash Muffins with Cinnamon Streusel

Ingredients:

• 2 lbs crookneck yellow squash
• 2 eggs
• 1/2 cup melted butter
• 1/2 cup applesauce
• 1/2 cup sugar
• 1/2  cup brown sugar
• 3 cups whole wheat flour
• 5 teaspoons baking powder
• 1 teaspoon salt 
• 1/3 cup whole wheat flour (streusel)
• 1/4 cup brown sugar, packed (streusel)
• 3T butter (streusel)
• 1 tsp ground cinnamon (streusel)

Directions:

1. Wash squash, trim ends, and cut into 1-inch slices.
2. Cook in a small amount of water for 15 to 20 minutes.
3. Drain well and mash. (I did mine in a blender)
4. Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.
5. Combine dry ingredients in a large bowl.
6. Make a well in center of mixture.
7. Add squash to dry ingredients, stirring only until moist.
8. Spoon into greased muffin tins, filling 3/4 full.
9. Combine all the streusel ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers. Sprinkle over muffins or coffee cake immediately before baking.
10. Bake at 375 degrees for 20-25 minutes or until toothpick inserted in center of muffin comes out clean.

 
The original recipe called for 1c butter, but I was very impressed with the 1/2 applesauce substitute.  I added the cinnamon streusel so it wouldn't be too healthy! This would also be very good if you added apple chunks and some cinnamon to the recipe or even some craisins and walnuts.  My sweet Emma wanted them 'plain' as she was a bit skeptical about the main squash ingredient. Good news... SHE LOVES THEM!   She's already requested that I make more so she can have them for breakfast next week too.  Great way to use up some of that summer squash from the garden! p.s.  That picture was taken this morning on my patio table outside. Have to love that natural lighting for photos!

"Cheese" Burgers with Cherry-Peach Chutney

 Ingredients


Burgers:

• 1 pound ground Angus beef
• 1 large egg white
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt 
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup crumbled Feta cheese
• Cooking spray
• Romaine lettuce leaves
• 4 (1 1/2-ounce) whole wheat hamburger buns

Chutney:

• 1/3 cup prepared sour cherry or cranberry chutney
• 1/3 cup finely chopped peaches
• 1 tablespoon finely chopped green onions

Preparation

1. Combine ground beef and next 5 ingredients. Divide beef mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
2. Heat your grill to medium heat; coat with cooking spray. Add patties; cook 6-8 minutes on each side or until a thermometer registers 165°.
3. Place 1 lettuce leaf on bottom half of each bun; top each with a burger. Spread 2 tablespoons Cherry-Peach Chutney on top of burger and then put other bun half on and enjoy!

Adapted from Cookinglight.com

Couscous & Chicken Salad

 Ingredients

Salad:

• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 (5.7-ounce) box uncooked whole wheat couscous
• 1 1/2 cups cubed grilled chicken (about 6 ounces)
• 1/2 cup thinly sliced green onions
• 1/2 cup diced yellow bell pepper
• 1/2 cup chopped seeded peeled cucumber
• 1/4 cup chopped fresh cilantro
• 2 tablespoons pine nuts or walnuts, toasted

Dressing:

• 1/4 cup white wine vinegar
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Preparation

• To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, bell pepper, cucumber, cilantro, and nuts; toss gently to combine.
• To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
• Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

Natalie's note:  I adapted this recipe from an original found at Cookinglight.com.  I wanted lots of flavor for the grilled chicken, so I made an extra, double-sized batch of the dressing the night before and marinated the raw chicken breast tenders 24 hours previous to making the meal.

Banana Monkey Bars

 Ingredients

• 1/2 cup raisins
• 1 1/2 tablespoons dark rum or apple juice  (I used fresh squeezed, 100% apple juice)
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup packed brown sugar
• 1/4 cup butter, softened
• 1/2 cup mashed ripe banana
• 3 tablespoons low-fat buttermilk
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1/3 cup chopped walnuts
• Cooking spray
• 1 tablespoon powdered sugar

Preparation

• Preheat oven to 350°.
• Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside.
• Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined. Stir in raisin mixture and walnuts.
• Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar.

From MyRecipe.com

White Bean & Roasted Chicken Salad

 Ingredients

Salad:

• 2 cups coarsely chopped skinless, boneless rotisserie chicken
• 16 oz. Gemelli pasta, cooked al dente 
• 1 cup chopped tomato
• 1/2 cup thinly sliced red onion
• 1/3 cup sliced fresh basil
• 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
• Dressing:
• 1/4 cup red wine vinegar
• 2 tablespoons extravirgin olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 2 T Parmesan cheese 

Preparation

• Boil pasta to al dente according to package instructions, drain and rinse when done.
• To prepare salad, place remaining 5 salad ingredients in a large bowl; stir gently to combine.
• To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.   Top with Parmesan cheese.

From MyRecipe.com

Chipotle Flank Steak with Peach Salsa

Ingredients:

• 3-4 peaches, pitted and chopped
• 1 to 2 jalapeno peppers, stemmed and seeded, then minced (I use 2, remember to wear gloves!)
• 1/4 cup diced red onion
• 2 Tablespoons chopped cilantro
• 1 Tablespoon lime juice
• 1 pound flank steak
• 2 teaspoons garlic salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chipotle or ancho chili powder

Directions:

1. Peel and chop fresh peaches and place in a medium bowl with onion, jalapenos, cilantro and lime juice. Stir to combine. Cover and refrigerate until ready to serve.
2. Thoroughly tenderize the meat by pricking both sides with meat tenderizer or fork. Stir together garlic salt, cumin, oregano and chili powder in a small bowl and rub onto both sides of meat.
3. Place on grill over medium heat and cook for 5 to 7 minutes on each side or until meat is cooked to your liking. Let stand for 5 minutes before thinly carving at an angle against the grain. Transfer meat and juices to a platter. Serve topped with peach salsa.

This recipe is modified from one I found on The Nibble.  To make this recipe quick and easy, you could buy pre-made peach salsa from the store which is what I would have probably done had it not been August with ripe peaches everywhere.  Also, if you are not into spice, I would decrease the amount of chili powder.  My 8 year old ate it happily (and had seconds), but commented that it was spicy.  Hubby and I wouldn't have changed the spice.  We served with fresh corn on the cob.  Perfect summer dinner!

Turkey-Stuffed Bell Peppers

Ingredients:

• 5 medium green peppers (I used green, yellow, and orange)
  
• 1 large onion, chopped
• 2 teaspoons Olive Oil
• 1-1/4 pounds extra-lean ground turkey
• 2 teaspoons ground cumin
• 1 teaspoon Italian seasoning
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheddar cheese
• 2 medium tomatoes, finely chopped
• 1-1/2 cups soft bread crumbs
• 1/4 teaspoon paprika

Directions:

• Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
• In a large skillet, saute onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
• Transfer to a large bowl; stir in the cheese, tomatoes and bread crumbs. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with paprika.
• Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender. Yield: 5 servings.

These were a big hit in my house! The meat was super tender, and they were SO quick and easy!

Fiesta Grilled Flank Steak

Ingredients

• 1/2 cup unsweetened pineapple juice
• 1 tablespoon lime juice
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1 beef flank steak (1 pound)
• 1 cup cubed fresh pineapple
• 1/2 cup salsa verde
• 1 medium ripe avocado, peeled and cubed
• 1 green onion, finely chopped
• 1 tablespoon minced fresh cilantro

Directions

• In a large resealable plastic bag, combine the pineapple juice, lime juice, garlic salt and cumin. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in bag. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
• In a small bowl, combine the pineapple, salsa, avocado, green onion and cilantro. Cover and chill until serving.
• Drain beef and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
• Let stand for 5 minutes; thinly slice across the grain. Serve with salsa. Yield: 4 servings.

I served this steak with sliced sweet potatoes seasoned with sea salt and pepper, which I also grilled right along side the steak. Delicious!

Chicken Enchilada Rice Bake

Ingredients:

• 2 cups white long grain rice
• 2 1/2 cups cooked, shredded chicken breast
• One 15-ounce can mild green enchilada sauce
• One 4-ounce can sliced black olives
• One 15-ounce can diced tomatoes
• 1/2 cup sour cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon cumin
• One 15-ounce can black beans, drained and rinsed
• 2 cups shredded cheddar cheese
• Avocado and cilantro for garnish

Directions: 

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.  Serve garnished with fresh avocado and cilantro.

Blueberry Yogurt Multi-grain Pancakes

 recipe slightly adapted from smittenkitchen.com

Makes 12 to 14 4-inch pancakes

Ingredients:
2 large eggs
1 cup plain, full-fat yogurt (I used blueberry flavored low-fat)
up to 1/2 cup non-fat milk (start with 1/4 cup and then mix until semi-thick consistency)
3 tablespoons butter, plus extra for buttering skillet
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup oat flour
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup fresh blueberries, rinsed and dried

Directions:
Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.
Whisk egg and yogurt together in the bottom of a medium/large bowl. Whisk in melted butter, lemon zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.  Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving some space between each pancake. Press a several berries into the top of each pancake. The batter is on the thick side, but you will find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. If pancakes begin cooking too quickly, lower the heat. Top your pancakes with any favorite topping(s): maple or berry syrup, powdered sugar, fresh fruit & whip cream, or just a bit of butter, yum.

Note: I made these pancakes last weekend for my husband who has an enormous love for breakfast food and a sweet tooth that fills his mouth.  However, he doesn't care for the taste of multi-grains in his sweet treats.  We were both very pleasantly surprised at how decadent the pancakes tasted and Greg ate all but one of them!  You can really taste the lemon zest and vanilla.  Also, use real butter in this recipe - it "crisps" the edges of the pancakes just right!

Garlic-mustard Glazed Skewers

 recipe courtesy of smittenkitchen.com

Ingredients:
1/4 cup whole grain mustard
2 tablespoons Dijon mustard
4 cloves garlic, finely chopped
2 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions for glaze:
Whisk together all of the ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes and up to 4 hours before using.

How to use the glaze: Marinate top sirloin steak and skinless/boneless chicken breasts in glaze.  First, cut both the steak and chicken into one-inch cubes and then place all meat in a tupperware or glass bowl.  Pour the glaze over the meat, cover, and refrigerate up to 24 hours before grilling.  30 minutes before you are ready to make the meal, soak wooden skewers in water, or use wire skewers, with no need for soaking in water.  Then alternately place steak and chicken on the skewers, close together.  Grill over medium-high heat for 6-7 minutes on each side.

Quick Zucchini Saute

 recipe courtesy of smittenkitchen.com
Ingredients:
2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline
Salt and freshly ground pepper
Few ounces pecorino Romano or paremsan, in thin slices — a peeler works great for this

Directions:
Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.
Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.
Season with salt and pepper and serve immediately, with or without cheese on top.

Fiesta Pollo Salad with Baja Ranch Dressing

Ingredients:

• Romaine lettuce
• Shredded cheese (I used Mexican blend)
• Chopped red peppers
• Chopped green peppers
• Chopped red onion
• Corn (either canned or cooked and cut off the cob)
• Black beans, drained
• Boneless chicken breasts (I used one small/medium size one per salad)
• Fajita seasoning packet (1 packet for every 2 chicken breasts)
• Tortilla chips (my favorite are the Hot Blues in the organic section)
• Ranch dressing (I used the refrigerated Gregg's ranch from Costco)
• Salsa (I used Costco's salsa not from refrigerated section)

Directions:

1. Preheat grill to medium low.  Spray with Pam Grill spray or wipe with oil.
2. Use fajita seasoning as a rub for the chicken and grill for about 8-10 minutes each side depending on size of chicken breasts. 
3. When cooked, let set 5 minutes and then cut into bite-sized pieces.
4. Fill bottom of plate with lettuce and top with cheese, peppers, corn, beans, and chicken.
5. Top with (or place on the side) with tortilla chips and baja ranch dressing.
6. To make dressing, use 2 parts ranch to 1 part salsa.  Mix well.

I was inspired by the Fajita Pollo salad at Red Robin in making this salad.  The chicken rub and dressing were a total shot in the dark, but they turned out really well.  I was very excited and surprised at how well the fajita seasoning turned out as a rub for the grilled chicken.  Delicious!!!  This was easy and delicious - 100% sure it will go into the regular dinner rotation.  Very happy with it!

BBQ Jerk Chicken

Ingredients:

1 Tbsp. ground allspice

1 Tbsp. dried thyme

1 ½ tsp. cayenne pepper

1 ½ tsp. fresh ground black pepper

¾ tsp. ground nutmeg

¾ tsp. ground cinnamon

1 Tbsp. kosher salt

2 Tbsp. garlic powder

1 Tbsp. sugar

¼ cup olive oil

¼ cup soy sauce

¾ cup white vinegar

½ cup orange juice

juice of 1 lime

2 habanero peppers, finely chopped (You can use one jalapeno so it wouldn't be too spicy for the kids)

1 cup chopped white onion

3 green onions, finely chopped

1 whole chicken, cut up into serving pieces (I used chicken breasts)

Directions:

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the habanero peppers, onion, green onions and mix well. Add the chicken, cover and marinate overnight. Remove the chicken from the marinade and grill until fully cooked. While grilling, baste with the marinade.

Note of caution:  Habanero peppers need to be seeded, stemmed, and cut with gloves. Also, you can soak cutting boards and knives in bleach to be sure all the juice is gone. Here's a quick vid about cutting peppers if you've never done that before. http://youtu.be/mN5Ae54XNQI

I found this recipe on a recipe blog called, Bites, as it was rated one of her 5 star recipes.  I only made a few slight modifications. Very flavorful and delicious!  We will make it again!

Grilled Pineapple Chicken and Cilantro Lime Rice

A big thank you to Phaedra Cote who was kind enough to let me share this recipe of hers on our blog!

Pineapple & Cilantro Chicken

• 6 skinless, boneless chicken breasts
• 5 limes, juiced (approx 3/4 cup)
• 1 bunch cilantro-finely chopped
• 1/2 cup warmed honey
• 1 Corona Beer
• 1 16 oz can crushed pineapple with juice
• 1 tbsp minced garlic
• 3 avocados
  
• fresh ground salt and pepper to taste
  

Combine all ingredients in a 13x9 baking dish, add chicken and marinate
for 3-4 hours or more. Grill until done (approx 15 minutes). When
serving, slice avocados and lay on top of chicken.

Cilantro-lime Rice

• 2 cups white rice (shorter grain white rice makes the best sticky rice and works better for leftovers as it does not dry out)
• 3 1/2 cups chicken broth
• 1/2 cup fresh squeezed lime juice
• 1 bunch cilantro, finely chopped
• 1 tbsp minced garlic
  
• 2 tsp Tabasco brand green pepper sauce
• fresh ground salt and pepper to taste
  

Grilled Pineapple
Cut off top and bottom of pineapple and then cut skin off of outside.
Lay pineapple down and cut into 2 inch slices. Grill 5 minutes per side.
This needs no marinade. It's delicious.

This is one of my all time favorite recipes! I often serve it when we're hosting a dinner, since it is bursting with flavor. Guests are always very impressed with the meal, and I love it because it's so easy to prepare!

Yogurt-Marinated Chicken

 Original recipe from epicurious.com
Ingredients:

• 1 1/2 tablespoons Aleppo pepper* OR 2 teaspoons dried crushed Cayenne pepper plus 2 teaspoons sweet paprika
• 1 cup plain whole-milk Greek-style yogurt** (8 ounces)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons tomato paste
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 6 garlic cloves, peeled and minced
• 1 unpeeled lemon; thinly sliced into rounds, 
• 1 1/4 pounds skinless boneless chicken breasts

Directions:

Place Cayenne pepper and sweet paprika in a large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. NOTE:  I marinated the chicken for 24 hours, in a gallon-sized Ziploc freezer baggie in the refrigerator.

Prepare barbecue (medium-high heat). Discard marinade in bowl.  Brush grill rack with oil or use a non-stick cooking spray. Grill chicken until golden brown and cooked through, approximately 10 to 12 minutes on each side. I served the chicken with cilantro/lime Jasmine rice and cucumber/tomato Greek salad.

Balsamic-Glazed Smoky Chicken Caprese Sandwiches

 Original recipe from Rachaelray.com


Ingredients:

• 8 slices ripe tomato
• 1/3 cup balsamic vinegar
• 3 tablespoons extra virgin olive oil (EVOO)
• 2 large cloves garlic, peeled and crushed
• 2 sprigs fresh rosemary, finely chopped
• 1 teaspoon dried oregano (1/3 palmful)
• 1/2 teaspoon crushed red pepper flakes
• 4 boneless, skinless chicken breasts (6 ounces each), cut filet style
• 1 tablespoon grill seasoning, such as Montreal Steak Seasoning
• 8 1/4-inch-thick slices smoked mozzarella cheese
• 1 cup baby arugula or spinach (what I used)
• 1 cup loosely packed basil leaves, torn or shredded
• 4 ciabatta rolls, split
• *homemade lemon-garlic aioli
• **store-bought thick cut potato chips, sea salt or olive oil flavored

Preparation:

Pre-heat the oven to 425˚F.  Pre-heat your grill to medium-high.

Combine the balsamic vinegar, EVOO, garlic, rosemary, oregano and red pepper flakes in large plastic food storage bag or shallow dish. Set the chicken into the marinade and let stand for 20 minutes, or several hours.  Please note: I also marinated the sliced tomatoes in the same marinade recipe, but in a bowl.  Both the chicken and tomatoes were marinated overnight before I cooked them.
Arrange the tomatoes on a cooling rack set over a baking sheet and roast for 20 minutes.
Heat your grill to medium-high. Shake off the excess marinade from the chicken and place the chicken on the grill. Season with the Montreal steak seasoning blend. Grill the chicken cutlets for 8-10 minutes on each side.

Spread the bottom half of the ciabatta roll with the aioli.  Combine the spinach or arugula and basil and pile onto the roll bottoms. Top the greens with a piece of chicken, two pieces of cheese and a couple of oven-roasted tomatoes.  Serve with gourmet potato chips of your choice.


Additionally: The aioli recipe is one that I made up and is on another recipe page.

Basic Garlic-lemon Aioli

Ingredients:

4 garlic cloves, peeled, and chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice

1 teaspoon rosemary

1/2 teaspoon fresh basil

 Directions:

Whip the egg yolks and garlic together until well blended, and then add the remaining ingredients and mix well.  Voila! 

Creamy Grilled Potato Salad

Ingredients:

• 8 medium red potatoes, cut into 1-in. slices
• 2 Tbsp olive oil
• 1/2 tsp. garlic salt
• 1/4 tsp. paprika
• 1/4 tsp. pepper
• 1 cup fat-free mayonnaise
• 2 hard-boiled eggs, chopped
• 1 dill pickle spear, chopped
• 3 Tbsp. dill pickle juice
• 1 Tbsp Dijon or spicy brown mustard

Preparation:
1. Place first five ingredients in a large bowl, toss to coat. Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat for 25-30 minutes or until tender, turning once. Cool. Cut into quarters and place in a large bowl.
2. In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately.

This is the best potato salad I've ever had! It literally tastes like french fries in tartar sauce! Delicious!

Recipe from Better Homes and Gardens

Blue Cheese Stuffed Burger with Red Onion and Spinach

Ingredients

• 1 lb. ground beef or turkey
• 1 Tbsp. Worcestershire sauce
• 1 tsp. freshly ground black pepper
• 1/3 to 1/2 cup crumbled blue cheese
• 1 medium red onion, sliced
• Olive oil
• 1 cup fresh baby spinach
• 4 hamburger buns

Preparation:
1. In a bowl, combine beef, Worcestershire sauce, and black pepper. On waxed paper, shape into eight thin patties. Place 1 tablespon of the blue cheese in the center of four of the patties. Top with the remaining four patties; pinch edges to seal.
2. Brush onion slices with olive oil.
3. Place burgers and onions directly over medium-high heat. Grill 5 minutes per side or until no pink remains in burger. Brush cut sides of buns with olive oil. Grill, cut side down, the last minute of grilling.
4. Serve burgers on buns with grilled onions, spinach, and top with blue cheese if desired.

If you are not a blue cheese lover like me, you can substitute with feta, which also makes a delicious burger!

Recipe from Better Homes and Gardens