Brussels Sprouts with Toasted Almonds
Directions: 1. Trim stems and remove any wilted outer leaves from Brussels sprouts; wash sprouts. Halve Brussels sprouts. In a very large skillet, heat oil over medium heat…. Read More »
Black-Eyed Peas and Ham
Directions: 1. Rinse black-eyed peas with cold water. In a large saucepan, combine peas and the 4 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes…. Read More »
Beef-Asparagus Saute
Directions: 1. Snap off and discard fibrous stem ends of asparagus. Bias-cut asparagus into 2-inch pieces; rinse and drain well. 2. Heat oil over medium-high heat in a… Read More »
Barbecue Chicken Chop Salad
Preparation: 1. Preheat the grill to high heat. Place the chicken between two sheets of plastic wrap or waxed paper on a cutting board. Using the flat head… Read More »
Balsamic Chicken over Greens
Preparation: 1. Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade: Stir together 1/2 cup of the vinaigrette, the garlic, and… Read More »
Baked Chicken Chiles Rellenos
Preparation: 1. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle about… Read More »
Asian-Style Beef Salad
Directions: 1. Trim fat from steak. Place on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 15 minutes… Read More »
Asian Shrimp and Vegetable Soup
Preparation: 1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside. Diagonally slice the whole green onions into 1-inch-long pieces,… Read More »
Almond-Crusted Chicken
Preparation: 1. Place one chicken breast half between sheets of plastic wrap. With flat side of meat mallet, pound chicken to 1/4- to 1/2-inch thickness. Repeat with the… Read More »
Orange-Berry Swirl
Preparation: Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.
Quick and Easy Omelet
Directions: 1. Coat an 10-inch nonstick skillet with flared sides with cooking spray. Heat skillet over medium heat. 2. In a large bowl combine the eggs, chives, salt,… Read More »
Apples and Granola Breakfast Crisp
Directions: 1. In a medium skillet, heat butter over medium heat. Add apples and cook about 5 minutes or until apples are golden brown, turning occasionally. Reduce heat… Read More »
Zucchini-Lemon Muffins
Preparation: Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour… Read More »
Winter Breakfast Fruit Crunch
Directions: 1. Divide fruit among six parfait glasses, tall glasses or individual dishes. 2. Top fruit with yogurt and then drizzle with honey. 3. Sprinkle with granola… Read More »
Whole Wheat-Oat Pancakes
Preparation: 1. Place oats in container of an electric blender; cover and process until ground. Combine oats, whole wheat flour, and next 3 ingredients in a bowl. Combine… Read More »
Warmed Stuffed Peaches
Preparation: Preheat oven to 350°. Scoop out peach pulp to form a 2-inch circle in center of each half. Reserve pulp, and finely chop. Combine pulp, dried fruit,… Read More »
Tropical Fruit Parfaits
Preparation: 1. Combine the Greek-style yogurt, honey, and vanilla extract in a bowl. 2. Layer the remaining ingredients in each of 6 glasses in this order: papaya pieces,… Read More »
Sunrise Smoothies
Directions: 1. Place the 1 1/2 cups watermelon in a blender. Cover and blend until smooth. Divide watermelon puree between two 12-ounce glasses; set aside. Rinse out blender…. Read More »
Summer-Fruit Soup
Preparation: 1. In a blender or food processor, whirl cantaloupe, peach, peach nectar, white Zinfandel, and lemon juice until smooth. Taste and add sugar if desired. 2. Pour… Read More »
Summer-Berry Compote
Preparation: Combine first 5 ingredients in a medium nonaluminum saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Cool to room temperature. Spoon about 1/4… Read More »
Stuffed French Toast
Directions: 1. In small bowl, combine cream cheese and 2 tablespoons spreadable fruit. Using serrated knife, form pocket in each bread slice by making a horizontal cut halfway… Read More »
Strawberry-Banana Soy Smoothie
Preparation: 1. Combine first 5 ingredients in a blender; process until smooth. Top each serving with 1/4 cup whipped topping. Serve immediately. carbo rating: 15
Spiced Oatmeal
Preparation: 1. In a large container (at least 2 1/2 qt.) with a lid, combine oats, 4-grain cereal, dates, apples, walnuts, brown sugar, cinnamon, ginger, turmeric, and cloves…. Read More »
Spiced Irish Oatmeal
Directions: 1. In a 2-quart saucepan, combine the water, steel-cut oats, brown sugar, cinnamon, salt, allspice, and cloves or nutmeg. 2. Bring to boiling; reduce heat. Simmer, uncovered,… Read More »
Spanish Breakfast Scramble
Preparation: 1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add tomato, bell pepper, and onions; sauté until tender, stirring occasionally. Remove… Read More »
Southwestern Breakfast Bake
Directions: 1. Grease a 2-quart square baking dish. In the prepared baking dish combine black beans, enchilada sauce, green chile peppers, green onions, hot pepper sauce (if desired),… Read More »
Shrimp-Artichoke Frittata
Directions: 1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Halve shrimp lengthwise; set aside. Meanwhile, cook artichoke hearts according to package directions; drain…. Read More »
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