Turkey Parmesan

Ingredients
2 cups low-sugar pasta sauce
1/2 cup pine nuts, coarsely chopped
1 ounce freshly grated Parmesan cheese (1/4 cup)
1/2 teaspoon dried Italian seasoning
1 pound turkey cutlets, about 1/3-inch thick
2 teaspoons extra-virgin olive oil
2 ounces shredded part-skim mozzarella cheese (1/2 cup)
Salt and freshly ground black pepper

Instructions
Heat oven to broil.
Bring sauce to low simmer in a small saucepan over medium-low heat.
Remove from heat and cover to keep warm.
Stir together pine nuts, Parmesan, and Italian seasoning in a wide, shallow dish.
Season turkey on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere.
Heat oil in a large nonstick skillet over medium-low heat.
Add turkey and cook until coating is golden brown and juices run clear, about 4 minutes per side. If nuts brown too quickly, reduce heat.
Place turkey in a baking pan, top evenly with mozzarella, and broil until cheese melts, about 30 seconds.
Spoon 1/2 cup of warm sauce on each plate and top each with a piece of turkey.


Nutritional information
380 calories
21 g fat (4 g sat.)
10 g carbohydrates
39 g protein
3 g fiber
650 mg sodium

Healthy blueberry-banana muffins

1 cup whole-wheat flour (spooned and leveled)

3/4 cup all-purpose flour (spooned and leveled)...could make this whole wheat as well

1/4 cup wheat germ

small handful of crushed flax seed...optional

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup splenda or stivia

1/3 cup packed light-brown sugar

2 large eggs

2 ripe bananas (about 1 pound)

1/3 cup reduced-fat (2 percent) milk...I use rice or almond milk

1 teaspoon pure vanilla extract

1 cup frozen blueberries



Directions

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
2. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
3. In a large bowl, beat butter and sugars with a mixer until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.

With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined.
Fold in frozen blueberries.
Divide batter among muffin cups.
Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through.
Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

These came out great and were very easy to make. The kids loved them and eaten for breakfast with some nuts they make a very healthy and filling meal.

Chicken and Lentil Stew

1 tbsp EVOO
1 small onion finely chopped
2 garlic cloves minced
1/4 tsp dried oregano
1/4 tsp dried basil
salt and pepper to taste
1 tbsp tomato paste
1 pound boneless, skinless chicken breasts chopped
1 (15 ounce) can lentils rinsed and drained
1 (14.5) can diced tomatoes with juices
3/4 cup lower sodium chicken broth
4 ounces baby spinach (not frozen)

In a medium saucepan heat oil over medium heat.
Add onion, garlic, basil, oregano, and salt.
Lower heat to low stir and cook for about 4 minutes.
Stir in tomato paste.
Stir in chicken and cook for 2 minutes.
Add lentils and tomatoes and broth.
Bring to a gentle simmer cover and cook till chicken is cooked through 7-10 minutes.
Stir in spinach and cook for 1 more minute. (or until spinach wilts)
Season with salt and pepper.

I always double the recipe and freeze leftovers. It freezes great and the whole family enjoys this stew.
Phase 1 and 2 South Beach recipe

Banna Bread

Ingredients:
3/4 cup Margarine
1 tsp Soda
1 1/2 cup Sugar
3 cups Flour
1 tsp salt
4 (beaten) Eggs
1 tsp Vanilla
Choco. Chips (optional)

Directions:
Cream together Sugar & Margarine.
Add eggs and Vanilla.
Put Baking Soda & salt into the flour.
Add the rest of the ingredients.
Baked @ 350 for 35 minutes

Chinese Style Broccoli

Broccoli is a delicious, nutritious vegetable that's readily available year-round. Dubbed a superfood because of the variety of nutrients it delivers, broccoli works well with many different seasonings and cuisines. This savory recipe is a sure crowd-pleaser!

Makes 2 (1-cup) servings


Prep time: 10 minutesStart to finish: 8 minutes


Ingredients

1/2 tablespoon plus 1/2 teaspoon canola oil

1/2 head broccoli, cut into florets

1 tablespoon low-sodium soy sauce

1 garlic clove, minced

1 teaspoon fresh lemon juice


Instructions

Heat oil in a large wok or high-sided skillet over medium-high heat.

Add broccoli and stir-fry for 2 minutes.

Add soy sauce, garlic, and lemon juice; continue to stir-fry until broccoli is crisp-tender, about 5 minutes.

Serve hot.




Nutritional information

80 calories

5 g total fat (0 g sat)

7 g carbohydrate

4 g protein

3 g fiber

300 mg sodium

Very Healthy and Tasty Tex Mex Salad

Ingredients:
2 15oz. cans black beans, rinsed and drained
1/3 cup lime juice
4 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. sea salt
1/8 tsp. cayenne pepper
1 can nibblets corn, drained
1 small red pepper, cut into 1/2 inch pieces
2 medium Roma tomatoes, cut into 1/2 inch pieces
6 green onions, with tops, finely chopped
1/2 cup finely chopped parsley
1 avocado, peeled and cut into 1/2 inch pieces

Directions:
In a large bowl, put beans, corn, pepper, tomatoes, green onions and parsley.
Put lime juice, olive oil, garlic and sea salt into a small jar.
Cover and shake until the ingredients are well mixed.
Pour this dressing over the salad and mix well.
The salad can be prepared a few hours ahead, but don't add the avocado until serving time. Refrigerate.

Wholesome Oat Muffins

Make a double batch and freeze some for later!

1 cup buttermilk
3/4 cup plus 2 tbsp of rolled oats
1 1/4 cups whole grain pastry flour
1 1/2 tsp of baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp salt
2/3 cup chopped walnuts
1/3 cup brown sugar substitute (splenda makes brown sugar)
1/3 cup Canola oil
1 large egg, beaten
1 tsp vanilla extract

Preheat oven to 425
Line or spray 12 muffin cups
In a small bowl combine the buttermilk and 3/4 cup of oats
Let soak for 30 minutes
Combine flour, baking powder, baking soda, cinnamon, and salt
Stir in walnuts
Sift together brown sugar, oil, egg, and vanilla until well blended.
Stir in oat mixture
Stir in flour mixture until just combined do not over mix
Fill muffin cups about 2/3 full
Sprinkle the remaining 2 tbsp of oats over the batter
Bake 11 to 15 minutes

Chocolate Root Beer Float

1 tablespoon sugar
2 teaspoons HERSHEY'S Cocoa
1 Tablespoon hot water
1 scoop vanilla ice cream
Cold root beer

In 12-oz glass, stir together sugar & cocoa; stir in water. Add ice cream fill glass with root beer. Stir ; serve immediately.

One 12 - oz serving

Cappuccino Cool

1 1/2 cups cold coffee
1 1/2 cups chocolate ice cream
1/4 cup HERSHEY'S syrup
Whipped Cream

1. In blender container, place all ingredients except whipped cream. Cover; blend until smooth. Serve immediately over crushed ice. Garnish with whipped cream.

About four 6-ounce servings:

Variation:
Substitute vanilla ice cream for chocloate ; inscrease syrup to 1/3 cup.

Crab-Stufed Deviled Eggs by Racheal Ray

Indredients:
12 Large Eggs
3 tbsp mayonnaise
1 tbsp Dijon Mustard
Juice of half of a lemon
1 tsp Worcestershire sauce
1 tsp hot sauce
1/4 cup(about Handful) celery leaves chopped
1/4 cup (about Handful) parsely leaves chopped
1/2 pounds lump crabmeat picked over shells
Salt & Fresh ground black pepper

Preparation:
1. Place the eggs in a large saucepan & cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a time & boil the eggs for 10 minutes. Remove from heat & place in the sink. Drain & run with cold running water until cool enough to handle.Peel the eggs & cut it then in half lengthwise.
2. Remove the yolks from the whites & put them in a medium-size bowl. With the back of the fork mash the yolks then add the mayonnaise,mustard,lemon juice, worcestershire sauce , hot sauc,celery leaves & parsely leaves & mix well,. Add the crabmeat & gently stir to mix. Season with salt & lots of fresh ground black pepper.
3.Spoon equal amonts of eggs white halves & chill well before serving.
Yeiled 6 to 8 servings

Monster Cookies

Ingredients:

3 eggs
1 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla
2 tsp. soda
1/2 c. margarine
1 1/2 c. peanut butter
3 c. quick oatmeal
3 oz. chocolate chips
4 oz. m &m candies


Directions

Preheat the oven to 350 F.
Melt the margarine in the microwave for 1 minute.
Mix together sugars and margarine.
Beat eggs and add to mix.
Mix vanilla and baking soda.
Then add peanut butter to the mix, and the oatmeal
Then add Chocolate chips and candies.
Bake @ 350 for 10 minutes....
ENJOY....

Chocolate Chips Cookies (large recipes)

Ingredients:

2 cups Shortening or Margarine
2 cups Brown Sugar
1 cup White Sugar
4 Eggs
2 Tsp Vanilla
4 cups Flour
2 tsp soda
1 tsp salt

Directions:
Preheat the oven to 350 F.
Put the margarine in the microwave for 1 minute.
Cream together margarine,white Sugar & brown Sugar.
Mix in eggs & vanilla in large bowl.
Then mix together flour,baking soda & salt before adding it in.
Then mix in dry ingredients with the wet ingredients.
Then add Chocolate chips.
Set the timer for 10 minutes

Buca Garlic Mashed Potatoes

2 lbs red skin potatoes, about 8 med (do not peel)
1/4c. chopped garlic
1 tbsp oregano
1 tsp salt
1c. romano cheese
1c. butter, softened
Wash potatoes and place in a large sauce pan.
Cover with cold water.
Over medium heat bring water to a boil.
Reduce heat to low and continue cooking until potatoes are very soft.
Transfer potatoes to a large mixing bowl and add garlic, oregano, salt, cheese, and butter.
Mash until potatoes and all ingredients are incorporated.
makes 6-8 servings.
Recipe from Melanie

Franks and Beans Casserole

2-3 Tbsp extra- virgin olive oil
3 pkg of fat ballpark style, all beef hot dogs, sliced slight angle (you also use
turkey, or the dogs, whatever you like)
1 med onion , chopped
2 Tbsp molasses
3 Tbsp Worcestershire sauce
2 cups tomato sauce (15 -ounce can)
4 16-ounce can or 1 family size can baked beans
2 8/12 ounces boxes corn muffin mix,such as jiffy brand
2 eggs
4 Tbsp (1/2 stick) butter Melted
1 1/2 cup whole milk
1 Tbsp chili powder
1/4 cup chopped or snipped chives
2 cups shredded cheddar Cheese
Preparation:
Preheat oven to 400 F
Place a large oven safe nonstick skillet over medium-high heat.
Add olive oil.
Add the sliced hot dogs to the pan & brown about 6-8 minutes.
Add the chopped onion & cook for about 3-4 minutes.
Add the baked beans & bring up to a simmer.
While the hot dog mixture is coming up to simmer, mix the two pkg of muffin mix together with eggs, melted butter, milk, chili powder, chives, & the cheese.
Pour the mix over the top of the hot mixture in skillet.
Place skillet, in the oven & bake until cornbread is golden in color,12-15 minutes.
If your skillet is not oven safe just place it in a oven safe dish before you put the muffin mixture on top.
Yield 6 to 9 serving

Barbecue Meatloaf

1 1/2 pounds ground beef
1 cup fresh bread crumbs (I have never used fresh)
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard (mustard powder is what I normally use)
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary (I have never needed the water)

Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan.
Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick).
Pour this sauce over the meatloaf.
Bake for 1 hour

Always a big hit easy to make the recipe bigger too.