Red Snapper Livornese Recipe

Prep Time: 20 Min  Cook Time: 25 Min  Ready In: 45 Min

Yield 4 servings

Ingredients

2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
1/2 cup sliced black olives, drained
1/4 teaspoon crushed red pepper flakes
1/2 tablespoon chopped fresh parsley
1 pound red snapper fillets
1 tablespoon fresh lemon juice

Directions

1.Preheat oven to 400 degrees F (200 degrees C).
2.In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
3.Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
4.Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

Nutritional Information

Amount Per Serving Calories: 226
Total Fat: 10.4g
Cholesterol: 42mg

Pineapple Chicken Tenders Recipe

Prep Time: 30 Min  Cook Time: 10 Min  Ready In: 1 Hr 10 Min

Yield 10 appetizer servings

Ingredients

1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins or strips
skewers

Directions

1.In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
2.Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
3.Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
4.Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

Footnotes

Approximate Grilling Times for Chicken and Poultry

Nutritional Information

Amount Per Serving Calories: 160
Total Fat: 2.2g
Cholesterol: 52mg

Whole Wheat Bread Recipe

Yield 1 - 1 1/2 pound loaf

Ingredients

1 1/4 cups warm water (110 degrees F/45 degrees C)
1 1/2 tablespoons instant powdered milk
1/3 cup honey
3 tablespoons margarine, softened
2 tablespoons white sugar
1 1/2 teaspoons salt
3 cups whole wheat flour
1/4 cup cornmeal
2 1/2 teaspoons active dry yeast

Directions

1.Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer. Press Start.

Nutritional Information

Amount Per Serving Calories: 178
Total Fat: 3.6g
Cholesterol: < 1mg

American-Italian Pasta Salad Recipe

Prep Time: 30 Min  Cook Time: 10 Min  Ready In: 8 Hrs 40 Min

Yield 20 servings

Ingredients

1 (16 ounce) package fusilli pasta
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk

Directions

1.In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2.In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
3.In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit over night in fridge. Stir before serving. Add extra dressing if pasta appears dry.

Nutritional Information

Amount Per Serving Calories: 236
Total Fat: 14.6g
Cholesterol: 17mg

Peppered Shrimp Alfredo Recipe

Prep Time: 30 Min  Cook Time: 20 Min  Ready In: 50 Min

Yield 6 servings

Ingredients

12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley

Directions

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3.Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Nutritional Information

Amount Per Serving Calories: 707
Total Fat: 45g
Cholesterol: 201mg

Beachcomber Recipe

Prep Time: 5 Min  Ready In: 5 Min

Yield 1 serving

Ingredients

1 1/4 ounces Smirnoff No. 21™ Vodka
1/4 ounce Captain Morgan Parrot Bay™ Coconut
1/2 ounce pineapple juice
1 tablespoon orange juice
2 slices orange

Directions

1.Fill a glass with ice.
2.Add Smirnoff No. 21™ Vodka, Captain Morgan Parrot Bay™ Coconut, pineapple juice, orange juice, and stir well.
3.Garnish with orange slices.

Footnotes

For more great recipes, visit Smirnoff.com. Please drink responsibly.

Nutritional Information

Amount Per Serving Calories: 125
Total Fat: 0.6g
Cholesterol: 4mg

Chipotle Crusted Pork Tenderloin Recipe

Prep Time: 15 Min  Cook Time: 20 Min  Ready In: 35 Min

Yield 6 servings

Ingredients

1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins

Directions

1.Preheat grill for medium-high heat.
2.In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3.Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Nutritional Information

Amount Per Serving Calories: 183
Total Fat: 6.1g
Cholesterol: 62mg

Baked Lemon Chicken with Mushroom Sauce Recipe

Prep Time: 15 Min  Cook Time: 40 Min  Ready In: 55 Min

Yield 6 servings

Ingredients

6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 lemon
1/4 cup butter
3 cups fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley

Directions

1.Preheat oven to 400 degrees F (205 degrees C).
2.Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
3.In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!

Nutritional Information

Amount Per Serving Calories: 246
Total Fat: 13.2g
Cholesterol: 88mg

Oven Baked BBQ Ribs Recipe

Prep Time: 30 Min  Cook Time: 3 Hrs  Ready In: 3 Hrs 30 Min

Yield 4 to 8 servings

Ingredients

2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs

Directions

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard. Split ribs down the center between the bones.
3.Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
4.Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
5.Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

Nutritional Information

Amount Per Serving Calories: 684
Total Fat: 41.1g
Cholesterol: 160mg

Turkey Bacon Avocado Sandwich Recipe

Prep Time: 15 Min  Ready In: 15 Min

Yield 1 sandwich

Ingredients

1 tablespoon reduced-fat mayonnaise (optional)
2 slices bread, toasted
1 slice provolone cheese
4 thin slices deli turkey breast
4 slices precooked bacon, microwaved according to package directions
1/2 avocado - peeled, pitted, and thinly sliced
1 slice ripe tomato
1 leaf lettuce

Directions

1.Spread mayonnaise on one side of both slices of toasted bread. Top a bread slice with provolone cheese, turkey, bacon, avocado, tomato, and lettuce. Place the remaining bread slice on top, slice in half, and serve.

Nutritional Information

Amount Per Serving Calories: 1129
Total Fat: 86g
Cholesterol: 173mg

Smoked Chile Cole Slaw Recipe

Prep Time: 10 Min  Ready In: 30 Min

Yield 4 servings

Ingredients

1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
2 tablespoons chipotle peppers in adobo sauce
2 tablespoons fresh lime juice
2 teaspoons honey
1 teaspoon ground cumin
1 pinch Kosher salt and freshly ground black pepper (optional)
1 medium head green cabbage, finely shredded
2 large carrots, finely shredded
1 small onion, halved and thinly sliced
1/4 cup chopped fresh cilantro

Directions

1.Combine Hellmanns® or Best Foods® Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

Footnotes
Also terrific with Hellmann's or Best Foods Light Mayonnaise.

Nutritional Information

Amount Per Serving Calories: 311
Total Fat: 24g
Cholesterol: 11mg

Waikiki Meatballs Recipe

Prep Time: 20 Min  Cook Time: 25 Min  Ready In: 45 Min

Yield 6 servings

Ingredients

1 1/2 pounds ground beef
2/3 cup crushed saltine cracker crumbs
1/3 cup minced onion
1 egg
1/4 cup milk
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons cornstarch
1/2 cup packed brown sugar
1 (15 ounce) can pineapple chunks - drained, with juice reserved
1/3 cup white vinegar
1 tablespoon soy sauce
1/3 cup chopped green bell pepper

Directions

1.In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.
2.Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
3.In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.

Nutritional Information

Amount Per Serving Calories: 442
Total Fat: 21.9g
Cholesterol: 106mg

Chocolate Peanut Butter Cup Cookies Recipe

Prep Time: 15 Min  Cook Time: 10 Min  Ready In: 1 Hr 10 Min

Yield 3 dozen

Ingredients

1 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup peanut butter chips
10 chocolate covered peanut butter cups, cut into eighths

Directions

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
3.Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

Nutritional Information

Amount Per Serving Calories: 230
Total Fat: 13g
Cholesterol: 26mg

Pork Chops a la Slow Cooker Recipe

Prep Time: 15 Min  Cook Time: 8 Hrs 15 Min  Ready In: 8 Hrs 30 Min

Yield 4 servings

Ingredients

1/2 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon seasoning salt
4 thick cut pork chops
2 tablespoons olive oil
1 (10.5 ounce) can condensed chicken with rice soup

Directions

1.In a pie plate or shallow dish, mix flour, dry mustard, and seasoned salt. Trim fat from pork chops.
2.Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and brown both sides.
3.Place in chops into a slow cooker, and pour the chicken and rice soup over them. Cover, and cook on Low about 8 hours.

Nutritional Information

Amount Per Serving Calories: 267
Total Fat: 13.2g
Cholesterol: 41mg

Shrimp Scampi Recipe

Prep Time: 15 Min  Cook Time: 10 Min  Ready In: 25 Min

Yield 4 servings

Ingredients

1 (8 ounce) package angel hair pasta
1/2 cup butter
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Directions

1.Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
2.Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
3.Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
4.Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

Nutritional Information

Amount Per Serving Calories: 533
Total Fat: 26.5g
Cholesterol: 235mg

German Spaetzle Dumplings Recipe

Yield 6 servings

Ingredients

1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

Directions

1.Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2.Press dough through spaetzle maker, or a large holed sieve or metal grater.
3.Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
4.Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Nutritional Information

Amount Per Serving Calories: 141
Total Fat: 6g
Cholesterol: 81mg

K.C. Bar-B-Q Sauce Recipe

Prep Time: 15 Min  Cook Time: 20 Min  Ready In: 35 Min

Yield 6 cups of sauce

Ingredients

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper

Directions

1.In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
2.Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Nutritional Information

Amount Per Serving Calories: 47
Total Fat: 0.9g
Cholesterol: 1mg

Linguini with Broccoli and Red Peppers Recipe

Prep Time: 5 Min  Cook Time: 15 Min  Ready In: 20 Min

Yield 6 servings

Ingredients

1 pound linguini pasta
1 pound fresh broccoli, chopped
3 tablespoons extra virgin olive oil
1 tablespoon butter
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 pinch garlic salt
1/4 cup grated Parmesan cheese

Directions

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
3.In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
4.Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
5.Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

Nutritional Information

Amount Per Serving Calories: 379
Total Fat: 10.3g
Cholesterol: 5mg

Easy Garlic Broiled Chicken Recipe

Prep Time: 10 Min  Cook Time: 20 Min  Ready In: 30 Min

Yield 6 servings

Ingredients

1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste

Directions

1.Preheat the oven broiler. Lightly grease a baking pan.
2.In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
3.Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
4.Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

Nutritional Information

Amount Per Serving:
Calories: 303
Total Fat: 25.1g
Cholesterol: 100mg

Panzanella Panini Recipe

Prep Time: 10 Min  Cook Time: 5 Min  Ready In: 15 Min

Yield 1 sandwich

Ingredients
1 French deli roll, split
1 teaspoon balsamic vinegar
2 slices mozzarella cheese
1 small tomato, sliced
4 fresh basil leaves
olive oil

Directions

1.Preheat a skillet over medium-low heat.
2.Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.
3.Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.

Nutritional Information

Amount Per Serving
Calories: 402  Total Fat: 24.1g  Cholesterol: 36mg  Sodium: 613mg  Total Carbs: 29.9g   Dietary Fiber: 2.1g   Protein: 18.5g

Soy Ginger Salmon Recipe

Prep Time: 10 Min  Cook Time: 10 Min  Ready In: 3 Hrs 20 Min

Yield 4 servings

Ingredients

1 pound salmon fillets
1/3 cup brown sugar, divided
2 teaspoons lemon pepper, divided
1 teaspoon garlic powder, divided
1/3 cup low sodium soy sauce
1 tablespoon olive oil
1 (1 inch) piece fresh ginger root, minced
1/3 cup orange juice

Directions

1.Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
2.Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
3.Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
4.Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
5.Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.
 
Nutritional Information

Amount Per Serving Calories: 321
Total Fat: 15.8g
Cholesterol: 67mg

Waffles From Scratch Recipe

Prep Time: 5 Min  Cook Time: 15 Min  Ready In: 20 Min

Yield 4 servings

Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups milk
6 tablespoons vegetable oil
2 eggs, separated

Directions

1.Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder and salt. Stir in milk, oil and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter.
2.Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.

Nutritional Information

Amount Per Serving Calories: 494
Total Fat: 25.3g
Cholesterol: 114mg

Butter Lamb Gravy Recipes

Prep Time: 15 Min  Cook Time: 30 Min  Ready In: 45 Min

Yield: 6 servings

Ingredients

2 pounds boneless lamb shoulder, cut into 1 inch pieces
1/2 teaspoon garam masala
salt to taste
2 tablespoons butter, divided
1 onion, chopped
1/2 teaspoon ground turmeric (optional)
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1 tablespoon tomato paste
1 cup water
1/2 cup creme fraiche
1 tablespoon honey
1 cup chopped fresh cilantro

Directions

1.Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.

2.Melt the remaining butter in the same skillet over medium heat. Add the onion and season with turmeric, ginger, and garlic. Cook and stir until the onion is tender and spices are fragrant. Stir in the chili powder and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.

3.When the lamb is cooked, stir in the creme fraiche and honey. Transfer to a serving dish and garnish with cilantro.

Nutritional Information

Amount Per Serving Calories: 313
Total Fat: 22g
Cholesterol: 115mg

Cut-Out Cookies in a Flower Pot Recipe

Yield: 6 dozen

Ingredients

2 cups butter, softened
3 cups white sugar
4 eggs
1 tablespoon vanilla extract
1 tablespoon butter flavored extract
7 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions

1.Cream margarine and sugar. Add eggs and flavorings and mix well. Stir flour, baking powder and salt together. Add to batter and mix well.
2.CHILL 3-4 hours or overnight before using.
3.Roll cookies out approximately 1/4 inch thick and insert cookie sticks at least 1/3 to 1/2 way into cookie.
4.Bake cookies at 350 degrees F (175 degrees C) for 8-10 minutes. This dough keeps well in a covered container in the refrigerator for a couple of weeks.
5.Decorate as desired. Display 3-7 cookies in a 6 inch clay pot (depending on size of cookie). Weigh pot down with dried beans and cut a circle of Styrofoam to fit snugly into top. Add ribbons and enjoy.

Nutritional Information

Amount Per Serving Calories: 126
Total Fat: 5.5g
Cholesterol: 25mg

BBQ Pork for Sandwiches Recipe

Prep Time: 15 Min  Cook Time: 4 Hrs 30 Min  Ready In: 4 Hrs 45 Min

Yield: 12 servings

Ingredients

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

Directions

1.Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.

2.Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.

3.Bake in the preheated oven for 30 minutes, or until heated through.

Nutritional Information
Amount Per Serving:
Calories: 355
Total Fat: 18.1g
Cholesterol: 83mg

Pico De Gallo Salsa Recipe

Prep Time: 20 Min  Ready In: 50 Min

Yield: 4 servings

Ingredients

1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

1.In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Nutritional Information

Amount Per Serving Calories: 21
Total Fat: 0.1g
Cholesterol: 0mg

Awesome Enchiladas Recipe

Prep Time: 45 Min  Cook Time: 1 Hr  Ready In: 1 Hr 45 Min

Yield: 5 enchiladas

Ingredients

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Directions

1.Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

2.Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

3.Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

4.Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

5.Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Nutritional Information

Amount Per Serving Calories: 709
Total Fat: 36.3g
Cholesterol: 126mg

Tangy Lemon Chicken Recipe

Cook time: 12 mins

Servings: 4

Ingredients

4 medium skinless, boneless chicken breast halves (about 1 pound total)
1/2 cup bottled creamy Italian salad dressing
1 tablespoon finely shredded lemon peel
1/4 cup lemon juice
Dash of black pepper

Directions

Place the chicken in a self-sealing plastic bag set in a shallow bowl. For marinade, in a small bowl stir together the salad dressing, lemon peel, lemon juice, and pepper. Pour over chicken: seal bag. Turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

Drain chicken, reserving marinade. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degree F), turning and brushing with marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Discard any remaining marinade. Makes 4 servings.

Chicken and Lemon-Broccoli Alfredo Recipe

Cook time: 20 mins 

Servings: 4

Ingredients

4 small skinless, boneless chicken breast halves
Salt and pepper
8 oz. mushrooms, halved
1 Tbsp. olive or cooking oil
1 lemon
3 cups fresh broccoli florets
1 10-oz. container refrigerated light Alfredo pasta sauce

Directions

Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.

Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).

Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper.

Mother's Day Pie Recipe

Yield: 1 - 9 inch pie

Ingredients

1 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
6 tablespoons butter, melted
1 teaspoon vanilla extract
3 eggs
1 (12 fluid ounce) can evaporated milk
1 cup shredded coconut

Directions

1.Preheat oven to 325 degrees F (165 degrees C). Generously grease and flour a 9 inch pie plate.
2.In a medium bowl, mix together sugar, flour, and salt. Stir in melted butter or margarine and vanilla extract. Add eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by coconut. Pour mixture into pie plate.
3.Bake in preheated oven for 35 to 40 minutes. Chill before serving.

Nutritional Information

Amount Per Serving Calories: 251  Total Fat: 13.1g   Cholesterol: 102mg