Rosemary Lemon Chicken

1/2 c. lemon juice
1 tbsp. vegetable oil
1 garlic clove, crushed
1 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 to 2 lbs. chicken

In jumbo food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Close bag and marinate in refrigerator 4 hours or overnight, turning bag frequently.

To cook, place chicken in a crock pot or slow cooker. Pour marinade over chicken. Allow chicken to cook for several hours until done, basting often with the marinade.

Pesto

2 T pine nuts
2 cloves garlic
2 c loose-packed basil leaves
1/2 c grated parm
1/2 t salt
pepper

Put all together in food processor. Turn it on and while running drizzle in 3/4 c olive oil slowly. Don't heat it up. Just put on hot pasta or use any other way you like. I like to mix with whipped cream cheese and use as a spread. Or put on pizza.

Blue Heaven's Key Lime Pie

Ingredients:
***Graham Cracker Crust ***
4 cups Graham Cracker Crumbs
3/4 cup Granulated Sugar
1/4 cup Butter -- melted
***Filling Ingredients***
2 cans Sweetened Condensed Milk -- Borden's
1 cup Key Lime Juice -- fresh
8 Egg Yolks
***Meringue***
8 Egg Whites
1/2 teaspoon Cream of Tartar
1/3 cup Confectioner's Sugar


Turn this recipe into a puzzle! [click]


Directions:

Graham Cracker Crust - Preheat oven to 350degrees F. Mix the cracker crumbs, sugar and butter together. Line a 9 inch pie tin with the cracker mix, pressing firmly to line bottom and sides. Bake for 8 minutes at 350 degrees F.

Filling - Whisk the condensed milk with the lime juice and egg yolks in a stainless steel bowl. Pour into the pre-baked graham cracker shell. Set aside while making the meringue.

Meringue - Beat the egg whites to a soft peak - add cream of tartar and continue to whip to a stiff peak. Continue whipping and add the sugar, whipping until the meringue forms stiff peaks. Decoratively add meringue on top of the custard. Bake for 15 - 30 minutes at 350 degrees F. Cook until the meringue has good color. Check with a wooden skewer or cake tester to be sure the custard is done. Be sure the bowl and whisk used to beat the egg whites is very clean, otherwise the egg whites will not form a stiff peak.

Vegetarian Lentil Burgers

In a food processor combine
1 cup cooked lentils,
1 cup diced mushrooms,
1 sliced onion,
1/2 cup rolled oats,
2 chopped garlic cloves,
1 tbsp. cumin,
1/2 tsp. cayenne powder, and salt and pepper to taste.

Form into patties and
cook over medium-high heat for three to four minutes per side.
Serve these super-nutritious burgers on whole-grain buns with desired toppings.

Chocolate Coconut Truffles (makes 40)

1/2 c coconut butter - warm to soften
3/4 c agave nectar
2t vanilla
1/4t sea salt
1 c dried shredded coconut
2 1/4 c cocoa powder

-blend coconut butter, nectar, vanilla and salt
-add coconut, 1/2c at a time into blender until smooth
-put into bowl and stir in 2 c cocoa powder until combined fridge 10 min to set
-spoon tablesppons mixture and roll into balls, roll into cocoa powder
-store in fridge

Peepshi

http://www.seriouseats.com/recipes/2010/03/peeps-recipes-how-to-make-peepshi-sushi-rice-krispies-treats-easter.html

Chocolate pudding, raw and sugar free

Chocolate Pudding
1 avocado, diced
1/2 c agave nectar (a little less, too sweet)
1/4 c cocoa powder
1/4 c water
2 t vanilla extract
1/4 t sea salt
Place avocado, agave nectar, cocoa powder, vanilla extract and sea salt in a blender. Gradually add 1 tablespoon of water at a time to achieve a creamy consistency.

SOFT MOLASSES COOKIES

3 ½ CUPS FLOUR
2 Sicks butter
2 eggs
½ cup molasses
1 cup brown sugar
Vanilla
Salt
2 t baking soda
1 ¼ cinnamon
1 1/4 clove
¾ ginger
350 for ten minutes

sugar cookies

sugar cookies

2 sticks butter
1 cup sugar
3 eggs
1 ½ tea vanilla
3 ½ cups flour
1 tea baking soda
2 tea cream of tartar
Refrig dough for 1 hr. roll and cut

12 mini, low fat chocolate Cheesecakes

12 foil baking cups
12 thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)
12 oz 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
2 teaspoons vanilla
1/4 cup unsweetened baking cocoa
1 whole egg
1 egg white
1 oz bittersweet or semisweet baking chocolate, melted

Topping
1/3 cup fat-free hot fudge topping
Fresh raspberries, if desired


1.Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.

2. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.

3. Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.

4. To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes.
Garnish with raspberries. Store cheesecakes covered in refrigerator.


1 Serving: Calories 200 (Calories from Fat 80);
Total Fat 9g (Saturated Fat 5g, Trans Fat 0g);
Cholesterol 40mg;
Sodium 180mg;
Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 18g);
Protein 4g
Percent Daily Value*:
Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 4%

Eggplant Lazagna

56 oz canned tomatoes (view)
4 oz olives (view)
1 large green pepper, chopped (view)
1/3 large chopped onion (view)
2 large eggplant, sliced (view)
1/2 T garlic (view)
1/2 T italian seasoning (view)
4 oz romano cheese (view)
4 oz mozzarella cheese (view)
2 cups part skim ricotta (view)


Nutrition Facts
Serving Size 446 g

Amount Per Serving
Calories 273 Calories from Fat 126
% Daily Value*
Total Fat 14.0g22%
Saturated Fat 7.6g38%
Cholesterol 42mg14%
Sodium 459mg19%
Total Carbohydrates 21.3g7%
Dietary Fiber 7.2g29%
Sugars 9.1g
Protein 18.6g

Vitamin A 44% • Vitamin C 75%
Calcium 47% • Iron 10%

Nutrition Grade A-
* Based on a 2000 calorie diet

cranberry sauce/glaze

-16 oz of fresh cranberries
-1 c sugar
-1 t lemon zest

add ingredients to saucepan and boil, reduce heat and simmer until cranberries pop
-force through sieve to remove skins and seeds

Tandoori Spiced Mango Shrimp

1 lb shrimp
1/4 c chopped fresh cilantro
1 T canola oil

sauce:
3 T mango chutney
1/4 c lime juice
Dash cayenne

spice paste:
1 1/2 t paprika
1 t cumin
4 garlic cloves, minced
minced ginger
zest of one lime
juice of one lime

-dry roast paprika, cumin over med heat stirring until darker and fragrant, 4 min
-compine with all remaining spice paste ingredients, add shrimp to evenly coat, marinate 20-30 minutes

-heat oil in lg skillet over med high heat and add shrimp until golden
-serve topped with cilantro and sauce.

Grilled Salmon with Rosemary

1 lb salmon
2 t EVOO
2 t lemon juice
1/4 t salt
pinch black pepper
2 cloves garlic, minced
2 t fresh rosemary leaves, chopped or 1 t dried, crushed
fresh rosemary sprigs
capers (optional)

-cut fish into 4 portions
-combine EVOO, lemon, pepper, salt, garlic and rosemary into a bowl, brush onton fish
-arrange fish on rack or use a basket. grill over hot coals
-or broil 4-6 minutes per side
-top with rosemary sprigs and capers.

Foods I can eat

Beef
sirloin, tenderloin, top round

poultry (skinless)
cornish hen
turkey bacon
turkey and chicken breast

pork
boiled ham
canadian bacon
tenerloin

Veal
chop
cutlet, leg
top round

lunchmeat
low fat or fat free only

cheese: low fat or fat free
american
cheddar
cottage
cream cheese substitute, dairy free
feta
mozzerella
parmesan
provolone
ricotta
string

eggs
whole, substitutes and whites without restriction

dairy
milk, fat free or 1%
soy, plain low-fat
yougurt, plain, fat free

tofu
use soft, low fat or lite

vegatables
artichokes
asparagus
beans
broccoli
cabbage
cauliflower
celery
collard greens
eggplant
lettuce
mushrooms
snow peas
spinach
sprouts
tomatoes
turnips
zucchini

fats
canola, oil, and olive

sweet treats: 75 calories a day
chocolate powder, no sugar added
fudgcicles, no sugar added
cocoa powder, baking type
sugar free gelatin
sugar free gum
sugar substitutes

shrimp and chicken etouffee

2T veg oil
1 lb andouille sausage
3 lbs skin-on chicken thighs
kosher salt
1/2 c plus 2 T all purpose flour
4 stalks celery
1 lg, diced onion
1 green pepper, chopped
4 cloves garlic, minced
1/4 t cayenne pepper
4 cups low sodium chicken broth
1 lb medium shrimp, peeled and devained
2 T dry sherry
fresh ground pepper

-heat pot over medium high heat, add veg oil and andouilee, cooke until crisp, 4-5 min
-remove from pan
-season chicken with salt adn add to pot and brown, 5 minutes per side, remove from pan with andouille
-make roux and remove pot from heat and cool, add flour, until nutty and deep brown, 10-12 minutes
-add celery, onion, green pepper, garlic, cayenne and salt until vegetables are tender, 6-8 minutes
-whisk in broth, return chicken and andouille adn simmuner until chicken is cooked through, 25 min
-remove chicken and simmer stew
-shred chicken without skin and return to pot

Lemon, Rosemary adn garlic marinated goat cheese

can use small balls of mozzerella for a milder flavor

1/3c grape seed or safflower oil
2 cloves garlic, minced
1 1/2t minced fresh rosemary plus 1 3-inch sprig
1 1/2t lemon zest
salt and pepper
1/3c EVOO or more as necessary
1 10.5-11 oz log of plain goat cheese chilled and 3/8 inch slices

-heat grape seed oil until warm and add rosemary and garlic, stirring until fragrant
-off heat add zest, salt and pepper and stir and cool to room temp
-add 1/3c EVOO and mix well
-place a couple T of oil into jar
-pack jar alternating between layers of cheese and seasonings from oil, sprinkling each layer lightly with salt and pepper
-stuff rosemary sprig into jar along side and slowly pour remaining oil into jar adding more EVOO if necessary.
-seal and shake
-fridge 3 days to 4 weeks shaking often

czech-style marianted cheese

both brie and camembert work well, brie slightly better

3/4c grape seed or safflower oil or more if necessary
2 medium shallots (1/2c)
4 cloves garlic thinly sliced
1T minced fresh thyme
1 1/2t minced fresh rosemary
salt and pepper
1 1/2t paprika
1/4 t ground cloves
1/8t cayene pepper
8oz brie chilled, cut into slices about 2 inches long and 1/2inch thick
12 juniper berries, bruised
1/3c walnut halves, toasted and cooled
5 bay leaves

-in a small skillet, over medium low heat, heat 1/4c oil until warm
-add shallots and garlic to soften, add rosemary and thyme
-off heat, add 1/4tsalt and pepper and cool to room temp
-add remaining oil and stir well to mix.
-in 1pint mason jar place a couple T of oil
-in dish mix salt and pepper, paprika, cloves and cayenne.
-dredge 2-3 slices at a time in spices and pack in jar alternating cheese with spices/berry mixture with oil
-slowly add more oil and seasonings to fill jar
-refridgerate up at least 4 days and up to 4 weeks.

Korshi

-grate potatoes, peeled and drained, leave starch
-mix with 2ish eggs
-1T flour, 1/4-1/2 cup salt port, fried to pork bits, take skin off before cooking
-put grease and bits into mix, pour grease over pan edges
-bake 350 til brown and potatoes are cooked.