I still need to put all these in the link.....don't know when, but soon.

* Exported from MasterCook *

Dutch Apple Pancake

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pancakes/waffles/crepes etc.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter(Smart balance)
2 apples -- peeled and in 1/2" cubes
1/2 cup egg beaters® 99% egg substitute
1/3 cup nonfat dry milk
1/4 cup water
3 tablespoons flour(WW flour)
2 tablespoons sugar(splenda)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon almond extract

Saute apples in butter until tender, about 5 mins. Remove from heat.

Heat oven to 500.

Puree remaining ingredients until smooth, pour over apples. Bake 10 mins, until set and lightly browned.

Source:
"Erin's cookbook"
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Per Serving (excluding unknown items): 314 Calories; 5g Fat (13.4% calories from fat); 14g Protein; 55g Carbohydrate; 4g Dietary Fiber; 14mg Cholesterol; 293mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 1 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

NOTES : Didn't have apples on hand, so used blueberries and bananas - delicious combination and a great breakfast. Doubled the recipe.

I made this dish for dinner tonight. It tasted great.

2 bananas
1 tbsp Worcester sauce
1 orange
pinch red pepper
1 tablespoon butter
1 filet of red snapper

In a non-stick frying pan melt butter. Add bananas sliced in half length wise, along with juice of orange worcester sauce and red pepper. Cook on med heat a few min. and turn bananas over continue cooking a few more min. Remove bananas and sauce, then add Red Snapper cook till done. Plate and spoon bananas and sauce. Serve

Thai Chicken for the Crockpot

4 (4-oz) boneless skinless chicken breasts
3/4 cup salsa
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated ginger root
2 tablespoon chopped fresh cilantro

Place chicken breasts in the slow cooker.

Mix the remaining ingredients except the cilantro together in a small bowl and then pour over the chicken.

Cook on low for 8 – 10 hours. Remove chicken with slotted spoon. If sauce is very thin, mix with 1 tablespoon cornstarch. Pour sauce over chicken, sprinkle with cilantro, and serve hot.

Serve with foolproof oven brown rice
SB-diet-plan

* Exported from MasterCook *
Sesame Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Keeper Low calorie
Main Meals Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp sesame seeds -- raw
1 tbsp water
1 tbsp low-sodium soy sauce
1 tbsp maple syrup(sugar free)
1 tbsp dry sherry
1 tsp ginger root -- fresh, minced
1/2 tsp five-spice powder**
2 tbsp all-purpose flour(ww flour)
1/2 tsp table salt
1/4 tsp black pepper
1 pound boneless skinless chicken breasts -- cut into 2-inch pieces
2 tsp peanut oil

Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking the pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.

Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.

Combine flour, salt and pepper in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and saute until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.

Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Yields about 4 strips per serving.

Description:
"estimated POINTS per serving | 5

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Per Serving (excluding unknown items): 205 Calories; 6g Fat (27.3% calories from fat); 28g Protein; 8g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 516mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTES : This is from the Weight Watchers USA newsletter.
**
You can make your own:

Chinese five-spice powder = five-spice powder = five-fragrance powder = five heavenly spices = five perfumes = five-flavored powder Notes: Don't confuse this with panch phoron, a Bengali spice mix that's sometimes called "five spice." To make your own: Combine equal parts Szechwan (or black) pepper, star anise (or anise), cinnamon, cloves, and fennel, all ground Links: For a more detailed recipe, visit the Five Spice Powder posting on RecipeSource.com.
__________________

* Exported from MasterCook *

Maple-Glazed Salmon

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes March '00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons maple syrup(sugar free)
1 1/2 tablespoons apple juice
1 1/2 tablespoons fresh lemon juice
2 teaspoons hoisin sauce
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons country-style Dijon mustard
1/4 teaspoon five-spice powder**
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray

Preheat broiler.

Combine the first 7 ingredients in a large zip-top plastic bag. Add the salmon to bag; seal. Marinate in refrigerator 15 minutes.

Remove the salmon from the bag, reserving the marinade. Place the salmon fillets, skin sides down, on a broiler rack coated with cooking spray. Broil for 12 minutes or until the fish flakes easily when tested with a fork, and baste the salmon occasionally with the reserved marinade.
**You can make your own:

Chinese five-spice powder = five-spice powder = five-fragrance powder = five heavenly spices = five perfumes = five-flavored powder Notes: Don't confuse this with panch phoron, a Bengali spice mix that's sometimes called "five spice." To make your own: Combine equal parts Szechwan (or black) pepper, star anise (or anise), cinnamon, cloves, and fennel, all ground Links: For a more detailed recipe, visit the Five Spice Powder posting on RecipeSource.com.

(serving size: 1 fillet)

Source:
"Cooking Light, March 2000, p.180"
Copyright:
"© Cooking Light"

Flank Steak with Five-Spice Rub and Chile Relish

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Grilling


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Relish:
2 poblano chiles
1 orange bell pepper
1 1/2 tablespoons chopped dry-roasted peanuts
1 tablespoon chopped fresh cilantro
1 tablespoon seasoned rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
Steak:
1 tablespoon brown sugar (splenda and sugar free maple syrup)
2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon five-spice powder**
1/4 teaspoon ground ginger
1 (2 pound) flank steak, trimmed
cooking spray

Preheat broiler.

To prepare relish, cut chiles and bell pepper in half lengthwise; discard
seeds and membranes. Place halves, skin side up, on a foil-lined baking
sheet; flatten with hand. Broil 15 minutes or until blackened. Place in
a zip-top plastic bag; seal. Ler stand 15 minutes. Peel and chop.
Combine chiles, bell pepper, and next 6 ingredients (through garlic) in a
small bowl; toss well. Set aside.

Prepare grill.

To prepare steak, combine sugar and next 4 ingredients (through ginger) in
a small bowl. Sprinkle steak with sugar mixture. Place steak on a grill
rack coated with cooking spray; grill 6 minutes on each side or until
desired degree of doneness. Cut steak across grain into thin slices.
Serve with relish.
**You can make your own:

Chinese five-spice powder = five-spice powder = five-fragrance powder = five heavenly spices = five perfumes = five-flavored powder Notes: Don't confuse this with panch phoron, a Bengali spice mix that's sometimes called "five spice." To make your own: Combine equal parts Szechwan (or black) pepper, star anise (or anise), cinnamon, cloves, and fennel, all ground Links: For a more detailed recipe, visit the Five Spice Powder posting on RecipeSource.com.

serving size: about 3 tablespoons relish and 3 ounces steak - 198 cal,
9.2g fat, 22.8g pro, 5.2g carb, 0.8g fiber, 54mg chol, 2.6mg iron, 681mg
sod, 17mg calc.

Source:
"Cooking Light-9/04"
__________________

I don't know what you would use it for, but it's quite tasty, you can use it on ww pasta, veggies, chicken or fish.

1/2 cup skim milk
3 Laughing Cow Creamy Swiss Light wedges
1/2 T. parmesan cheese
1/2 T. Molly McButter**
1 pinch garlic

Throw everything in a small sauce pan. Stir until melted and creamy, about 10 minutes.

This makes 1-2 servings, depending on how much you like. It's also 2-4 WW points, if you're doing WW. Enjoy!
__________________
Weezle 3fatchicks
**Molly McButter is a butter flavored seasoning, usually used to sprinkle on popcorn. It's in the seasoning isle.

Thumbs up! I made a half batch of this for dinner last night and at the whole thing myself! It didn't take nearly as long to cook as the recipe called for...more like 30 minutes for the chicken and the squash to be cooked (I added both simultaneously). Don't skip the toasted almonds, they make the dish.

I used sparkling nonalcoholic cider, which was rather sweet, but still good. Fermented would be even better.

Chicken Stew with Shallots, Cider, and Butternut Squash

Lightly spiced with curry, this thick stew pairs well with steamed rice and a green salad. Fermented cider, also called hard cider, is usually found in the beer section of grocery stores and liquor stores. Nonalcoholic sparkling dry cider makes a good substitute.

4 teaspoons olive oil, divided
1 cup sliced shallots (about 6 medium)
1 teaspoon curry powder
1/3 cup all-purpose flour (about 1 1/2 ounces)(Whole wheat flour)
1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 cups fermented dry cider
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
1 tablespoon all-purpose flour(Whole wheat floul)
1 cup water
2 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup sliced almonds, toasted
Chopped fresh parsley (optional)

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add shallots; sauté 5 minutes or until tender and golden brown. Add curry powder; sauté 1 minute. Spoon shallot mixture into a large bowl.

Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add half of chicken mixture; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add browned chicken to shallot mixture. Repeat procedure with remaining chicken mixture, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Add cider to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth. Add broth mixture, remaining broth, and water; bring to a boil. Stir in chicken mixture, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cover, reduce heat, and simmer 40 minutes, stirring occasionally.

Stir in squash. Simmer, uncovered, 55 minutes or until chicken and squash are very tender and sauce thickens. Spoon about 1 cup stew into each of 6 bowls; sprinkle each serving with 2 teaspoons almonds and parsley, if desired.


Yield: 6 servings

NUTRITION PER SERVING
CALORIES 328(27% from fat); FAT 9.7g (sat 1.8g,mono 4.9g,poly 2g); PROTEIN 35.8g; CHOLESTEROL 111mg; CALCIUM 85mg; SODIUM 628mg; FIBER 2.9g; IRON 3.1mg; CARBOHYDRATE 24.4g

Jeanne Kelley
Cooking Light, JANUARY 2006
__________________

* Exported from MasterCook *

Fiesta Pepper Steak

Recipe By :John DeMers/Krista Montgomery
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh lime juice (about 6 limes)
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh or 1 teaspoon dried oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 garlic cloves -- chopped
2 (10-ounce) boneless sirloin steaks -- trimmed and cut
into 1/4-inch strips
2 teaspoons olive oil
2 cups sliced onion
1 cup yellow bell pepper strips
1 cup red bell pepper strips
3 cups hot cooked long-grain rice(brown)


Combine the first 7 ingredients in a large zip-top plastic bag; add steak strips to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove steak from bag, reserving marinade.
Heat oil in a large nonstick skillet over medium-high heat. Add steak; cook 5 minutes, stirring frequently. Add reserved marinade, onion, and bell peppers; cook 6 minutes or until liquid almost evaporates. Serve over rice

Per serving: 51 Calories (kcal); 3g Total Fat; (42% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 138mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Yield: 4 servings (serving size: 1 cup beef mixture and 3/4 cup rice).

I recently saw an episode of Cooking Live that was all Asian-inspired dishes for summer (including asparagus with a wasabi-mayonnaise dipping sauce -- yum!) Here's the main course, which I thought looked really good. A link to all the recipes from that episode follows.

Grilled Korean-Style Steaks with Spicy Cilantro Sauce
Recipe courtesy Gourmet Magazine
*
3/4 cup plus 3 tablespoons soy sauce
1/4 cup medium-dry sherry
3 tablespoons sugar(splenda)
1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic
1 tablespoon plus 1/2 teaspoon Asian sesame oil
1 teaspoon dried hot red pepper flakes
6 (1-inch-thick) boneless beef top loin (strip) steaks, about 3/4 pound each
3/4 cup chopped fresh cilantro (including roots and stems)
1/3 cup vegetable oil (canola)
1 tablespoon fresh lime juice
1/2 teaspoon minced seeded fresh habanero or serrano chile (optional)
1 (4-inch-long) fresh hot red chile, chopped (optional)


Stir together 3/4 cup soy sauce, sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13 by 9 by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour.

Prepare grill for cooking.

Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil, and chile if using.

When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices. Serve remaining sauce on the side.

http://www.foodnetwork.com/food/sho...2_17573,00.html

Weight Watchers Reduced Fat Queso Dip

1/4 cup chopped onion

2 cloves garlic - minced

2 tablespoons water

1 14 1/2 oz. can stewed tomatoes - drained and cut up

1 4 1/2 oz. can chopped green chili peppers - drained

1/2 teaspoon chili powder (or 3/4 tsp. if desired)

1/4 teaspoon hot pepper sauce

1 cup reduced fat cheddar cheese (4 oz.) - shredded(I would use reduced fat , fat free doesn't melt good)

1 3 oz. pkg. cream cheese - cubed(reduced fat)

3 ounces fat-free cream cheese - cubed

Combine onion, garlic, and water in a 2-quart saucepan. Bring to boiling. Cook, uncovered, over medium heat till water has evaporated, about 2 to 3 minutes.

Add tomatoes, chilies, chili powder, and hot pepper sauce. Cook and stir till hot. Add cheddar cheese and cream cheeses. Cook and stir over low heat till cheese is melted.

Serve immediately with baked Whole Wheat tortilla chips and/or fresh vegetables.
Baked Whole Wheat pita chips.
Makes 2 1/4 cups (2 Tablespoons per serving).

Per serving: 51 calories, 3g fat (2g saturated fat), 0g fiber

*From the Lighter Side of Tex-Mex, a popular Central Market Cooking School class at Austin's Central Market(Austin, Texas).

WW Points:1 pt.


Chari

* Exported from MasterCook *

White Bean Dip with Pita Chips

Recipe By :courtesy Giada De Laurentiis
Serving Size : 6 Preparation Time :0:00
Categories : Appetizer Veggies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can cannellini beans -- (15-ounce) drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil -- plus 4 tablespoons
1/4 cup fresh Italian parsley leaves -- (loosely packed)
Salt
Freshly ground black pepper
6 pitas (whole wheat)
1 teaspoon dried oregano

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas, or you could spray them with cooking spray. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

S(Internet Address):
"http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_
Copyright:
"Episode#: EI1B10Copyright © 2003 Television Food Network"
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Mini Turkey Meatballs

1 small onion, grated
3 garlic cloves, minced
1 large egg
1/4 cup dried bread crumbs (ww)
3 tablespoons ketchup (low carb or no sugar)
1/4 cup chopped fresh Italian parsley leaves
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground dark turkey meat
3 tablespoons olive oil
26 ounces Simple Tomato Sauce, or store-bought marinara sauce

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

Transfer the meatball mixture to a serving bowl. Serve with toothpicks.

courtesy Giada De Laurentiis
Show: Everyday Italian

Salmon Baked in Foil
Recipe courtesy Giada De Laurentiis
See this recipe on air Thursday Jan. 26 at 1:30 PM ET/PT.


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings
User Rating: 5 Stars


4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Episode#: EI1B04
Copyright © 2003 Television Food Network, G.P., All Rights Reserved