I have been busy lately with having family over for dinner. We have had Christmas, St. Patrick’s Day, and Easter at my house. It is a challenge because part of the family is vegetarian and part meat eaters. I have been trying to have something for everyone. I have noticed that I’m creating a lot of new recipes and thought I would share some of them with you. So here is a potpourri of recipes with something for everyone.
I Promised Salsa
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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4 medium Roma tomatoes -- seeded and diced
½ small red onion -- diced
2 whole jalapeno chili peppers -- seeded and diced
2 tablespoons lime juice -- from a fresh lime
¼ cup cilantro -- chopped
1 clove garlic -- finely minced
¼ teaspoon salt
⅛ teaspoon cumin
Mix everything together in a glass or non-reactive bowl. Cover and let set for at least an hour or longer to let the flavors meld.
Per Serving: 22 Calories; trace Fat (10.1% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 75mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.
Quick Salsa Bean Dip
Serving Size: 12
Amount Measure Ingredient -- Preparation Method
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16 ounces fat-free refried beans
14½ ounces tomatoes with green chilies -- diced
2 ounces pimientos -- diced
8 ounces no salt added tomato sauce
1 tablespoon dried onion flakes
1 teaspoon minced garlic -- dried
1 cup low sodium cheddar cheese
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
Add all ingredients except cheese to a large saucepan. Heat on medium until warm and bubbling.
Add cheese a little at a time and heat until melted and mixed thoroughly into bean and tomato mix.
Per Serving: 85 Calories; 3g Fat (33.9% calories from fat); 5g Protein; 10g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 298mg Sodium. Exchanges: ½ Grain (Starch); ½ Lean Meat; ½ Vegetable; ½ Fat.
Pancakes
Serving Size: 3
Amount Measure Ingredient -- Preparation Method
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1 whole egg
½ teaspoon vanilla extract
1 cup all-purpose flour
¾ cup 2% low-fat milk
1 tablespoon brown sugar, packed
2 tablespoons butter -- melted
1 tablespoon baking powder
½ teaspoon salt
Heat griddle or frying pan to medium-high to high.
Mix all ingredients together in a medium bowl and whisk until there are no lumps.
Pour a ladle full of batter onto griddle. Cook until sides start to cook and top bubbles. Flip over and cook on second side.
Makes 6 large pancakes.
Per Serving: 296 Calories; 11g Fat (33.3% calories from fat); 9g Protein; 41g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 977mg Sodium. Exchanges: 2 Grain (Starch); ½ Lean Meat; 0 Non-Fat Milk; 2 Fat; ½ Other Carbohydrates.
Spicy Cranberry Rolls
Serving Size: 12
Amount Measure Ingredient -- Preparation Method
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16 ounces bread dough -- defrosted
¼ cup golden raisins
¼ cup dried cranberries
¼ cup walnuts -- diced fine
¼ cup sweet sherry -- or other sweet white wine
4 tablespoons butter -- melted
¼ cup dark brown sugar -- packed
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon allspice
½ teaspoon ginger
½ cup confectioner's sugar
3 teaspoons 2% low-fat milk
1 teaspoon orange extract
vegetable oil spray
Soak cranberries and raisins in sherry for 15 minutes to rehydrate.
Roll out bread dough on floured board or cloth into a 12"x8" rectangle.
Mix brown sugar and spices together. Drain raisin and cranberry mixture.
Mix butter with the sugar mixture. Spread melted butter mixture over the dough evenly. Sprinkle with nuts. Sprinkle with raisins and cranberries.
Roll up dough from long side and pinch edges together. Cut into 12 even slices.
Spray 9" round pan with spray. Place slices evenly into pan and put in a warm place to rise until doubled.
Heat oven to 375°F.
Bake for 20 to 25 minutes or until light golden brown.
Mix powdered sugar, milk and orange extract together. Drizzle over hot rolls.
Per Serving: 227 Calories; 11g Fat (41.8% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 461mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; ½ Other Carbohydrates.
Breakfast Burritos
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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8 whole eggs
¼ pound ham -- diced
½ cup hash browns, frozen
1 whole shallot -- minced
1 clove garlic -- minced
2 tablespoons low sodium catsup
¼ cup low sodium cheddar cheese -- shredded
2 tablespoons 2% low-fat milk
¼ teaspoon seasoned salt
⅛ teaspoon seasoned pepper
1 tablespoon butter
8 tortillas
Break eggs into small bowel. Add milk, salt and pepper and lightly beat. Set aside.
Melt butter in large frying pan. Add ham, shallot, garlic, catsup and hash browns and cook until warmed through.
Add egg mixture to pan and cook until the eggs are how you like them.
Wrap tortillas in paper towel and warm in microwave for 30 seconds.
Put ⅛ of mixture down the center on each tortilla. Sprinkle ⅛ of cheese on top of each. Fold in thirds and serve.
Per Serving: 758 Calories; 29g Fat (34.5% calories from fat); 33g Protein; 90g Carbohydrate; 5g Dietary Fiber; 456mg Cholesterol; 1330mg Sodium. Exchanges: 5½ Grain (Starch); 2½ Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
Barbecued Beef Shepherd's Pie
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 pound extra lean ground beef
1 tablespoon vegetable oil
2¼ pounds Yukon Gold potatoes -- divided, cubed
1 cup baby carrots -- sliced 1" thick
1 cup frozen corn
1 cup frozen peas
8 ounces mushrooms -- sliced
1 whole shallot -- minced
1 clove garlic -- minced
1 tablespoon Dijon mustard
1 tablespoon low sodium Worcestershire sauce
½ cup barbecue sauce
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
½ cup 2% low-fat milk
½ cup low sodium cheddar cheese -- shredded
½ cup nonfat sour cream
½ teaspoon salt
¼ teaspoon white pepper
Heat over to 325°F.
Boil one pound of potatoes and carrots for 10 minutes.
Add oil to large frying pan and heat to medium. Add beef, shallots and garlic and cook until no pink remains in beef and vegetables are softened.
Add corn, peas, potatoes, carrots, mushrooms, seasoned salt, seasoned pepper, Dijon mustard, Worcestershire sauce, and barbecue sauce. Heat through.
In the meantime put the rest of the potatoes in boiling water for 18 minutes. Drain. Add milk, cheese, sour cream, salt and white pepper and whip until smooth.
Put meat and vegetable mixture in a 2-quart casserole dish. Spread mashed potatoes over top.
Cover and bake for 35 to 40 minutes or until hot and bubbling.
Per Serving: 366 Calories; 15g Fat (36.5% calories from fat); 20g Protein; 38g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 474mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
Spicy Mustard Potatoes
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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1 pound Yukon Gold potatoes -- sliced thick
boiling water
1 teaspoon salt
1 teaspoon Dijon mustard
½ teaspoon paprika
¼ teaspoon white pepper
½ teaspoon garlic salt
½ teaspoon basil
½ teaspoon oregano
1 tablespoon sherry
3 tablespoons butter
Slice but don't peel the potatoes. Add salt to boiling water and add potatoes bringing back up to a boil. Boil for 18 minutes or until tender.
Mix Dijon, paprika, pepper, garlic salt, basil, oregano, and sherry in a medium bowl.
Drain potatoes and add to spice mixture.
Heat large frying pan to medium-medium high and melt butter. Add potatoes and fry until hot.
Per Serving: 179 Calories; 9g Fat (45.1% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 900mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1½ Fat; 0 Other Carbohydrates.
Red Pepper Pizza
Serving Size: 16
Amount Measure Ingredient -- Preparation Method
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¼ teaspoon seasoned salt
1 whole shallot -- minced
1 clove garlic -- minced
8 ounces mushroom caps -- sliced
6 ounces Roasted Sweet Red Peppers -- drained and chopped
14½ ounces tomatoes with green pepper, celery, onion -- drained and diced
6 ounces no salt added tomato paste
8 ounces no salt added tomato sauce
20 ounces pizza dough
8 ounces Italian Five Cheese
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper
2¼ ounces black olives -- drained and sliced
vegetable cooking spray
Heat oven to 425°F.
In a small bowl mix tomato sauce, tomato paste, seasoned salt, crushed red pepper, shallots and garlic.
Spray 2 pizza pans with vegetable spray. Divide dough and spread half on each pan.
Spread half of sauce onto dough of each pan.
Divide tomatoes, olives, red peppers, and mushrooms and spread on top of sauce.
Sprinkle half the cheese onto each pizza.
Bake 15 to 18 minutes or until cheese melts.
Per Serving: 158 Calories; 5g Fat (27.7% calories from fat); 7g Protein; 22g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 259mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates.
Vegetarian Easter Meat Pie
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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2 pie crust (9 inch)
15 ounces low fat ricotta cheese
3 whole eggs
1 cup Italian Five Cheese -- shredded
6 ounces Morning Star Crumbles
6 each Morning Star Sausage Links -- sliced
4 each Morning Star Bacon Strips -- diced
½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon olive oil
Heat oven to 325°F.
Heat oil in a frying pan and add crumbles, sausage, and bacon. Heat until warmed through.
Put ricotta in a bowl and add eggs one at a time beating until smooth.
Add Italian cheese and meats to the ricotta mixture.
Put one of the pie dough into a 9-inch pie pan and push up the sides. Pour cheese mixture into pie pan smoothing top.
Place second pie dough over the filling mixture and press the dough together and crimp the sides. Cut slits into the top to let steam out.
Bake for 1 hour and golden brown.
Per Serving: 618 Calories; 37g Fat (53.2% calories from fat); 37g Protein; 36g Carbohydrate; 4g Dietary Fiber; 163mg Cholesterol; 1347mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 4 Fat.