Apple & Cabbage Slaw with Creamy Poppy Seed Dressing

Yields 8-10 servings

Ingredients:

Poppy Seed Dressing
1 cup plain greek yogurt
1/4 cup apple cider vinegar
1/4 cup honey
3 Tbsp poppy seeds
1 1/2 tsp kosher salt
1/2 tsp fresh cracked black pepper

Slaw:
1 medium head of cabbage (I use a bag of shredded cabbage)
3 medium carrots, peeled and julienned
2 Fuji apples, cored and julienned
5 green onions, trimmed and sliced thin
2 Tbsp chopped fresh parsley
juice of half a lemon

Preparation:
Place all of the dressing ingredients into a small bowl, whisk until combined.  Taste and adjust seasonings if needed, then chill until ready to use.

For the slaw; quarter and core one medium head of cabbage.  Slice thinly and add to a large bowl.  Add prepared apples (squeezed with lemon juice to keep apples from turning brown), carrots, green onions and chopped parsley to the bowl as well.  Pour poppy seed dressing over it and toss to coat.  Refrigerate for 45 minutes to one hour before servings.

*  For more of a tangy dressing, reduce the honey to 1/3 of a cup

Roasted Red Pepper Soup

1 red pepper (roasted or pan fried until tender)
2-3 carrots
2 small zucchini
2 cans of diced tomatoes (w/oregano seasoning)
4 cups of chicken broth
1 cup of red wine
1 cup of cooked rice (brown or white)
1 lb of italian sausage (browned)
Italian Seasonings
Garlic powder
oregano
salt & pepper

Combine the roasted red pepper with the cans of tomatoes and red wine in a food processor and puree.  Meanwhile sautee the carrots for a few minutes in olive oil and add the chicken broth and zucchini. Add the pureed mixture and spices (to your taste) and simmer for 20-30 minutes. Add the sausage during the last 5 minutes. Fill each individual bowl with a 1/4 cup of rice and pour soup over top. Serves 4-6

Best Oatmeal Chocolate Chip Cookies EVER

If you've ever had these cookies from my house,  you know EXACTLY the ones I'm talking about.

Ingredients
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup butter, softened (salted or unsalted both work)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 cups oats
1 1/2 cups chocolate chips (I've used 60% cacao and semi-sweet and they both taste great - I have to admit that butterscotch and white chocolate probably need much fewer chips, as they turn out pretty darn strong!)

Mix butter, sugars, eggs and vanilla until creamy.
Add flour, baking soda, baking powder, and salt until blended.
Fold in oats.
Stir in chocolate.

I do all of this with a stand mixer, but by hand would work too.

Drop 2 inches apart on baking sheet and bake at 350 for 11-13 minutes.

These might just change your life. 

you're welcome.

Tahini

(to use in Hummus)

1 cup sesame seeds

1/3-1/2 cup vegetable oil

1/4 tsp sesame seed oil

pinch kosher salt

Oven at 350 degrees, bake seeds for 5-10 minutes, tossing occasionally

After seeds are cooled, add the oils and seeds to the food processor and pulse to achieve desired consistency.

Hummus

Ingredients:

2 cups garbanzo beans - drained - reserve liquid

1/3 c tahini

1/4 c lemon juice

1 tsp salt

2 cloves garlic

1 Tbsp olive oil

Dress with:

a pinch of paprika

1 tsp fresh parsley

Directions:

Put all ingredients in food processor, pulse and add lemon juice or oil to achieve desired consistency.

Serve with homemade baked pita chips

Spicy Salsa

Ingredients

2 (14.5 oz) cans stewed tomatoes (or I used tomatoes from my garden and stewed those)

-side note: make sure to get rid of all the juice and seeds, or the consistency might be too thin

1/2 onion, finely diced

2 cloves of garlic

1/2 lime, juiced

1 teaspoon salt

fresh cracked pepper to taste

3/4 teaspoon crushed red pepper flakes

3/4 teaspoon cumin

1/2 teaspoon cayenne pepper

3/4 teaspoon chili powder

1 Tbsp Sriracha (or other hot chili sauce)

2 fresh jalepenos, chopped and seeded

3 Tbsp chopped fresh cilantro (I omitted this and it was delish!)

Directions
Place all ingredients into the food processor and pulse until you reach desired consistency.

Broccoli Salad

1 head broccoli (cut into bite-sized pieces)

6-8 slices bacon - turkey bacon works too (cooked and crumbled)

1/2 cup chopped red onion

1/2 cup golden raisins

8 oz sharp cheddar chunks (your preferred size)

1 cup mayo (not Miracle Whip)

1/2 c halved cherry tomatoes

2 Tbsp. white vinegar

1/4 cup sugar

salt and pepper to taste

Make dressing with vinegar, sugar, salt and pepper and toss over all ingredients. When well-coated, refrigerate or serve immediately.

Italian Market Meat Loaf

1 package (3 ounces) sun-dried tomatoes (dry-pack)
2 1/2 pounds 99 % lean ground turkey breast
1 cup chopped onion
1 cup fine bread crumbs made from Italian bread
1/2 cup grated fresh parmesan cheese
1/4 cup snipped fresh Italian parsley
1 can (8 ounces) tomato sauce, divided
1 egg
2 garlic cloves, pressed
2 Tbsp Italian seasoning
1 tsp salt
1/4 tsp ground black pepper
1/4 cup red currant jelly, melted

1. Preheat oven to 375 degrees. Cover sun-dried tomatoes with boiling water; let stand 10 minutes. Drain; coarsely chop.

2. Place turkey in large bowl. Chop onion, grate bread into fine crumbs, grate parmesan cheese. Add tomatoes, onion, bread crumbs, parmesan cheese, parsley, 1/2 cup of the tomato sauce, egg, garlic, seasoning, salt and black pepper to turkey. Mix lightly but thoroughly. Shap meat mixture into loaf pan. Bake 1 hour.

3. Place jelly in microwave, uncovered, on high, 30-45 seconds or until jelly is melted and smooth, stirring after each 15-second interval. Stir in remaining tomato sauce; spoon over meat loaf. Bake an additional 10 minutes or until meat is no longer pink in center of loaf and internal temperature reaches 160 degrees.

Remove meat loaf form pan to serving platter; let stand 10 minutes before slicing.

Yields: 10 servings

...page 71 of The Pampered Chef "It's Good For You" cookbook.

Hummus

2 cups garbanzo beans; drained, reserve liquid
1/3 cup tahini (recipe for homemade tahini below)
1/4 cup lemon juice
1 tsp salt
2 cloves garlic
1 Tbsp olive oil (not EVOO) or vegetable oil

Combine all ingredients together in a food processor and mix to desired consistency.

Sprinkle a pinch of paprika and fresh parsley on top, if desired.

Homemade Tahini
1 cup sesame seeds
1/3-1/2 cup vegetable oil
1/4 tsp sesame seed oil
pinch kosher salt

Toast sesame seeds in the oven for 5-10 minutes on 350 degrees. Toss regularly.

Combine all ingredients in food processor until creamy and pourable.

Featherlite Scones

3 c flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c cold butter
1 egg
1 c vanilla yogurt
1/2 tsp vanilla extract
2 tsp milk
sugar

1. In a bowl; combine flour, baking powder, baking soda, and salt. Cut in butter until it makes course crumbs.

2. Stir in egg, yogurt and vanilla until just combined.

3. Turn onto floured surface; knead 6-8x

4. Roll into 9" circle, cut into 8 wedges.

Place on ungreased baking sheet. Brush tops with milk, sprinkle with sugar.

425 degrees
12-15 minutes or until golden brown

Teriyaki Pork Stir-Fry

2/3 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 teaspoons peeled, finely chopped fresh gingerroot
2 garlic cloves, pressed
1/4 teaspoon crushed red pepper flakes
1 pound boneless pork loin chops, cut into 1/8" strips
2 cups uncooked instant whole grain brown rice
1 medium red bell pepper, cut into 1/4" strips
6 ounces fresh snow peas, trimmed
1 bunch green onions with tops, cut into 1" pieces (about 6-8)
1 teaspoon sesame oil, divided
1 can (8 ounces) bamboo shoots, drained

1. In small bowl, combine soy sauce, brown sugar and cornstarch; whisk until blended. Finely chop gingerroot. Add gingerroot, garlic and red pepper flakes to soy sauce mixture.

2. Cut pork into 1/8" thick strips. Add pork to soy sauce mixture; toss to coat. Cover; refrigerate 15 minutes to marinate.

3. Meanwhile, cook rice in small saucepan according to package directions. Cut bell pepper into 1/4" strips; trim snow peas and cut green onions into 1" pieces.

4. Heat 1/2 teaspoon of the oil in a skillet over high heat until hot. Remove pork from marinade; add to skillet, reserving marinade. Stir-fry 1-2 minutes or until pork is no longer pink. Remove from skillet; keep warm.

5. Heat remaining 1/2 teaspoon oil in same skillet. Add bell pepper, snow peas and green onions. Stir-fry 2-3 minutes or until vegetables are crisp-tender. Return pork to skillet. Stir in reserved marinade and bamboo shoots. Bring to a boil. Cook and stir 1 minute or until sauce is thickened. Serve over rice.

Yields: 6 servings

Page 68 of the Pampered Chef, It's Good For You cookbook.

Greek Lemon Chicken Soup

This soup typically uses eggs to thicken the broth. It's lightened up here by using fat-free cream of chicken soup, but to make it gluten-free, use the eggs!

Ingredients:

2 cups chopped cooked chicken (I usually just boil mine)
2 medium carrots, coarsely chopped
1/2 cup chopped onion
1-2 lemons (I use 1/4 cup of lemon juice, because I may or may not be lazy)
2 tablespoons snipped fresh parsley
1 garlic clove, pressed (I use 1 Tbl minced garlic from a can - again, the lazy)
1 can (10 3/4 oz) 98% fat-free reduced-sodium condensed cream of chicken soup (I use two)
3 cans (14 1/2 oz ea) 100% fat-free chicken broth (I use the equivalent amount of bouillon
cubes - no sodium!)
1/4 teaspoon ground black pepper
2/3 cup uncooked long-grain white rice (I use 1 cup uncooked brown rice then cook it following
package directions before I add it to the soup)

1. Chop chicken, carrots and onion. Zest one lemon to measure 1 tsp zest. Finely snip zest. Juice lemons to measure 1/4 cup juice. Snip parsley; set aside.

2. Heat a 4qt pot over medium heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion and garlic; cook and stir 2 minutes. Stir in chicken, lemon zest, lemon juice, soup, chicken broth, and black pepper; bring to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.

Yield: 8 servings

page 35 of The Pampered Chef "It's good for you" cookbook.

Sweet Potato Muffins

1 cup cubed sweet potato
1 1/2 cups self-rising flour
1 cup sugar
3/4 tsp ground cinnamon
dash salt
3/4 cup vegetable oil
2 eggs
1/2 cup chopped pecans

1. In saucepan, cook sweet potatoes in small amount of boiling water for 20-25 minutes or until tender. Drain and mash.

2. Preheat oven to 350 degrees. Line 12 muffin cups with paper bake cups; set aside. In luarge bowl, combine sweet potato, flour, sugar, cinnamon, and salt. Add oil and eggs. Mix until just combined. Stir in pecans.

3. Spoon batter into prepared muffin cups, filling each 3/4 full. Bake for 20-25 minutes or until light brown and centers spring back when lightly touched. Cool in muffin cups on wire rack for 5 minutes. Remove muffins from pans. Serve warm.

Makes 12

page 51 from Wal-Mart's Family Cookbook 2005

Stuffed Pork Chops

2 Tbsp olive oil, divided
2 leeks, white part only, rinsed and chopped (you could also use white onions)
1 McIntosh or Granny Smith apple, cored and diced
2 tsp dried oregano
1/2 tsp dried rosemary
salt and pepper
4 (5oz) boneless pork chops, about 1" thick, trimmed of fat

Preheat oven to 400 degrees F. Heat 1 Tbsp of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste and stir to coat. Remove from heat.

Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.

Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on one side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.

Serves 4

* Weight Watchers Core meal
* Adapted from Quick Fixes with Robin Miller, Food TV

Favorite Banana Pecan Bread

I've tried many recipes and this one is THE BEST!!! No joke! Try it!

Favorite Banana Pecan Bread

Ingredients:

4 eggs, beaten
2/3 cup buttermilk (OR 2/3 cup milk with 1 1/2 Tbsp vinegar added...let it set a couple of minutes until it starts to curdle)
2 cups vegetable oil
2 - 2 1/2 cups mashed bananas (use the ripest bananas you can find)
2 tsp vanilla
3 cups white sugar
~
3 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 to 1 1/2 cups coarsely chopped pecans (optional)

Directions:
* Preheat oven to 325 degrees. Spray 2 loaf pans with non-stick spray coating and lightly flour.
* In a bowl, add the cup of milk, soda and baking powder...it will start to foam. This works really well if you use the vinegar method to sour the milk
* Blend together the eggs, buttermilk (or soured milk), oil, vanilla and bananas.
* Add the sugar, flour and salt. When well-blended, stir in the pecans.
* Pour into prepared loaf pans and bake from 60-70 minutes until a tooth pick inserted comes out clean.

I wish I could give credit where credit is due, but I have this recipe printed out and have NO idea where I got it! When I figure it out, I'll link it here!!

Green Bean Alfredo with Cheese Ravioli

1 (1-pound) package frozen cheese-filled ravioli
3 Tbsp butter or margarine
1 pound fresh green beans (I used canned and it tasted delish)
2 garlic cloves, pressed
1/2 tsp chopped fresh rosemary
1 1/2 cups whipping cream
3/4 cup dry white wine or chicken broth
3/4 tsp freshly ground pepper (this seemed a bit too much, so I sprinkled pepper to taste)
1/4 cup (1 ounce) shredded Parmesan cheese

* Cook pasta according to package directions; keep warm.
* Melt butter in a large nonstick skillet over medium-high heat; add green beans, garlic and rosemary, and saute 6 minutes or until beans are crisp-tender. Remove mixture and set aside.
* Add whipping cream to skillet, and bring to a boil, stirring constantly. Cook, stirring constantly, 10 minutes.
* Return green bean mixture to skillet; add wine and pepper and cook 5 minutes. Stir in 2 Tbsp cheese. Serve over ravioli, and sprinkle evenly with remaining 2 Tbsp cheese.

Yield: 6 servings

courtesy of Southern Living Our Readers Top-Rated Recipes

Smoked Gouda Grits

6 cups low-sodium chicken broth or water
2 cups milk
1 tsp salt
1/2 tsp white pepper
2 cups uncooked quick-cooking grits
1 2/3 cups shredded smoked gouda cheese
3 Tbsp unsalted butter

* Bring first 4 ingredients to a boil in a medium saucepan, and gradually whish in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.

Yield: 6-8 servings

Goes great with Grilled Maple Chipotle Pork Chops!!!

courtesy of Southern Living Our Readers Top-Rated Recipes

Grilled Maple Chipotle Pork Chops

1/2 cup barbecue sauce (I'm a sucker for Maulls Sweet & Smoky)
1/2 cup maple syrup
2 chipotle peppers in adobo sauce, seeded and minced (you can find this in the "Latin Foods" section of your grocery store)
1 tsp adobo sauce from can
6 (1 1/4 inch thick) bone in pork loin chops
1 tsp salt
1 tsp pepper

* Whisk together first 4 ingredients and set aside
* Sprinkle pork chops evenly with salt and pepper
* Grill, covered with grill lid, over medium-high heat (350-400) 20 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees, turning once. Baste with half of sauce mixture the last 5 minutes of cooking or when meat thermometer registers 145 degrees. Let pork stand until thermometer registers 160 degrees.
* Plate pork chops and drizzle evenly with remaining barbecue sauce mixture

Yield: 6 servings

Goes great over Smoked Gouda Grits and with Sweet Potato Biscuits, or with Green Bean Alfredo with Cheese Ravioli.

courtesy of Southern Living Our Readers Top-Rated Recipes

Double Chocolate Malt Shop Cupcakes

Oh my deliciousness, this was the MOST fantastic cupcake I've ever had. Now, don't get me wrong, I'm not a cupcake connoisseur, either. And maybe this is the first cupcake I've made from (or had) from scratch? I don't know, but it was awesome!

I saw it on the Food Network's Ultimate Recipe Showdown and had to try it. Glad I did. My waistline probably isn't, though.

As you can tell, I'm definitely not the master of the frosting!


Double Chocolate Malt Shop Cupcakes

For cupcakes:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/3 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup whole milk
• 2/3 cup malted milk powder (recommended: Carnation brand)
• 1/2 teaspoon espresso powder
• 2/3 cup canola oil
• 2 large eggs
• 2/3 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup miniature chocolate chips

For buttercream:

• 4 1/2 cups confectioners' sugar
• 1 1/2 cups unsalted butter, softened
• 1 tablespoon vanilla extract
• 3 to 4 tablespoons whipping cream
• 2/3 cup tart cherry preserves
• Malted milk balls or maraschino cherries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with paper liners.

In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.

In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixture and beat until smooth. Add the sour cream and vanilla and beat until well combined. Stir in the miniature chocolate chips.

Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.

While the cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.

When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to wire racks to cool for 10 minutes more.

While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the top of each cupcake with a malted milk ball or cherry and serve.

The original recipe is HERE.

Blackberry Breakfast Bars

I just have to tell you that this is DELICIOUS and should totally be called Blackberry ANYTIME Bars. I used blueberries and ate it for dessert tonight. Yum to the O!!

2 cups blackberries (or raspberries, strawberries, blueberries, etc)
2 Tbsp sugar
2 Tbsp water
1 Tbsp lemon juice
1/2 tsp ground cinnamon
1 cup flour
1 cup quick-cooking rolled oats
2/3 cup packed brown sugar
1/4 tsp ground cinnamon
1/8 tsp baking soda
1/2 cup margarine or butter, melted

~ For filling, in a medium saucepan, combine berries, sugar, water, lemon juice and 1/2 tsp cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or until slightly thickened, stirring frequently. Remove from heat.
~ Ina mixing bowl stir together flour, oats, brown sugar, 1/4 tsp cinnamon, and baking soda. Stir in melted margarine till thoroughly combined. Set aside one cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9x9x2 pan. Bake in a 350 oven for 20-25 minutes.
~ Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling.
~ Bake in the 350 oven for 20-25 minutes more or until topping browns.
~ Cool in pan on wire rack. Cut into bars.

If I could make one change to this, I would probably add just a tad more butter to the topping, to keep it together better. But, overall, this was super easy and SUCH a hit!