Cabbage Slaw with Asian Dressing

3 cups shredded white and red cabbage

6 baby carrots, thinly sliced

1/2 cup light mayonnaise

1/4 cup low sodium soy sauce or tamari

2 Tbs rice wine vinegar

2 Tbs sesame oil

3 Tbs pickled ginger

1 Tbs sugar

salt

pepper 

Combine all dressing ingredients in a processor and blend to puree
pour over cabbage mixture and toss to coat
let refrigerate for 2-4 hours to blend flavors. 

April 1, 2010 Cooking Exchange

Here's the final tally of who's cooking what.  Julie Sims has offered to host at her house in Marshdale.  More info to come regarding time.

Kristy Canaday:
Braised Chicken Thighs with Shallots, Dates & Apricots & Turkey Rolls Cordon Blue
Ash: Pork Pulled Tacos & Beef Daube Provencal (Cooking Light)
Katie Metzger: Smothered Steak with rice & Island Jerk Chicken
Julie Sims:  Mango Curry Chicken & Last Minute Lasagna w/ground turkey
Lisa Carr:  Pecan-crusted Chicken with Rice & Creamy Chicken Enchiladas
Jolene: Some What Spicy Pot Roast & Shrimp Creole
Bethany Van Beek: Upside Down Pizza, Glazed Pineapple Pork Chops

Yellow Squash Casserole

1 3/4 pounds crookneck yellow squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten

Directions
Preheat the oven to 350 degrees F. Butter a medium baking dish.
Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

Cranberry Chipotle Pork Chops

Ingredients: •  5 pork loin rib chops, cut 1-1/4 inches thick (about 3 pounds total) •  1 8-ounce can jellied cranberry sauce •  1/3 cup apricot or peach preserves or apricot or peach spreadable fruit •  1/4 cup chopped onion •  1 tablespoon lemon juice or cider vinegar •  1 canned chipotle pepper in adobo sauce or 1 jalapeño pepper, seeded and chopped

Directions: Trim any fat from the pork chops. In a grill: - with a cover arrange the preheated coals around a drip pan. Test for medium heat above the drip pan. Place the pork chops on the grill rack directly over the drip pan. Cover and grill the chops for 35 to 40 minutes or until the juices run clear. To broil:  - prepare sauce and pork chops as directed above, except instead of grilling place pork chops on the unheated rack of a broiler pan. Broil with the surface of the chops 3 to 4 inches from the heat for 18 to 22 minutes or until juices run clear, turning once. Serve as above. Meanwhile, for sauce, in a small saucepan combine the cranberry sauce, preserves or spreadable fruit, onion, lemon juice or vinegar, and pepper. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. To serve, brush the chops with sauce. Pass remaining sauce with chops.

Braised Chicken with Shallots, Dates & Apricots

8 chicken thighs
salt and ground pepper
3 TBS EVOO
10 bay leaves
4 large shallots, cut in 1/4 inch (6-mm) rounds
2/3 cup dry red wine
3 TBS red wine vinegar
8 dates, halved and pitted
4 dried apricot halves, quartered
(serves 4)

Serve with Basmati rice pilaf or couscous and a crisp salad.
Recipe from Williams Sonoma, the best of Taste

1. Trim fat from chicken and remove skin, if desired.  Rinse, pat dry and season with salt and pepper.
2. Heat oil in Dutch oven or large heavy pot with lid over med/high heat.  Add chicken and bay leaves.  Cook until browned, or 7-10 minutes each side. Add 1/2 cup water, cover, reduce heat to low. Cook 35-45 mins.

3. Pour off pan liquid and reserve.  Pile chickn on one side of pan and raise heat to medium adn add shallots.  Cook until they soften and color about 2 mins.
Add wine and vinegar.  Stir to sctape browned bits from bottom of  pan. Add dates adn apricots.  Redistribute chicken in pot, add reserved liquid adn simmer till chicken is heated through, about 12-15 minutes.

Pork Pulled Tacos

2 Cups store bought salsa
2 Tbsp chili powder
2 Tbsp dried oregano
2 Tbsp unsweetened cocoa powder
salt
1 1/2- 2 1/2 pound pork boneless pork butt or shoulder trimmed

18 corn tortillas ( I used flour)
1/2 C cilantro
3/4 C. Sour Cream

Crock pot 1st 5 ingredients 7-9 hours on low.
Remove meat and shred. Place back in sauce to warm.
Serve in tortillas.
Garnish with Sour Cream & Cilantro.

Beef Daube Provencal (Cooking Light)

2 tsp Olive Oil
12 crushed garlic cloves
1, 2# boneless chuck roast, trimmed, cut into 2" cubes (stew meat?)
1.5 tsp salt
1/2 tsp pepper
1 cup red wine
2 cups chopped carrot
1.5 cups chopped onion
1/2 cup low sodium beef broth
1 Tbs tomato paste
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
Dash of ground coves
1 - 14.5 oz can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (4 cups uncooked)

For freezing:
Meat and garlic in one bag
All else in anther bag (except noodles)
Uncooked noodles in seperate bag.

To cook:
Brown meat mixture in EVOO 5 min, set aside
Note: You can use dutch oven for this, or skillet if you are going to cook in crock pot.
Deglaze pan if you used the skillet.

Add everything (except noodles) to the crock pot or dutch oven.

Dutch oven: Cover an bake at 350 foro 2.5 hours
Crock Pot: Cook on low 10 hrs, or high 5 hrs

Cook noodles and serve meat mixture over.

Thicken sauce with cornstarch if desired.

Pumpkin Pie Cocktail

1 oz. Malibu Rum

3/4 oz. canned pumpkin pie filling

1/2 oz. Kahlúa

2 oz. with cold milk

Mix ingredients in blender with ice and blend thoroughly; Pour into graham cracker-rimmed highball glass and garnish with a sprinkle of cinnamon.

Yultide Punch

1 - 750 ml Sobieski Polish Vodka

4 cups Chai tea (sweetened according to taste)

4 cups Clear Apple Juice

2 whole orange cut in slices

2 whole red apple cut in slices

Optional- 1-2 teaspoon Orange Bitters

Mix all ingredients in large bowl and garnish with seasonal fruit slices.
Makes 16 servings

Key Lime Pie

Heat oven to 325 degrees.

1/2 cup key lime juice

16 ounces sweetened condensed milk

4 egg yolks

1 graham cracker pie crust

3/4 cup heavy whipping cream plus some confectioner's sugar to your taste.

Whisk together yolks. Whisk in condensed milk. Add key lime juice and combine thoroughly. Let rest 30 minutes.

Pour into crust. Bake 15-18 minutes.

Let cool, then refrigerate for 3 hours or more (to firm), whip cream and top the pie.

Apricot Mustard-glazed Pork Roast

up to 4lbs of lean boneless pork roast
2/3 cup apricot perserves
2 TBS grainy dijon mustard
1 TBS cider vinegar
1/2 tsp garlic salt
1/4 tsp pepper

Heat oven 350.
In small bowl mix preserves, mustard, vinegar, garlic salt and pepper. Place roast fat side up, on a rack in large roasting pan. Spread 2/3 of glaze all over roast.

Bake for 45 minutes. Brush on remaining glaze and roast 35-40 minutes till internal temp reaches 150.
Cover meat loosely and let rest of 15 min. cut very thin slices and serve.

Turkey Lasagna w/Bechamel Cream Sauce

1 TBS EVOO
1 LB. ground turkey
2 tsp. minced garlic
2 large onions, chopped
3 cups low fat milk
1/4 cup white wine
1/3 cup flour
1/4 tsp. white pepper
1/8 tsp. ground nutmeg
16 oz pkg. lasagna noodles, cooked according to box or use easy cook noodles.
1 1/2 lbs. low fat cottage cheese
1 cup & 2 TBS grated low fat mozzarella cheese
4 TBS grated Parm cheese

In large skillet brown EVOO, turkey, garlic and onion. In separate saucepan add milk, wine, flour, pepper & nutmeg. Stir till dissolved. Heat on med-high till sauce thicken a bit. Add to turkey and onion. Mix well.
Coat 13x9 pan with spray and preheat oven to 350. Place noodles lengthwise on bottom of pan. Spoon turkey mxture over noodles and place half cottage cheese on top and sprinkle with 1/2 cup mozz. cheese & 2 TBS. Parm. Repeat. End with turkey mixture on top sprinkled with rest of mozz cheese.
Cover and bake 25 min. Uncover and back 30-35 min additional till golden brown.
Serves 8 people.

***Fitness RX Magazine

Turkey Rolls Cordon Blue

*Weight Watchers Recipes

4 - 1/2 lbs. turkey cutlets raw (total of 1 lbs.)
4 - 1oz. slices reduced sodium ham
2 - 1oz. slices reduced fat swiss cheese, halved
3 TBS. plain dry bread crumbs
1 TBS. low calorie Mayo or low cal. blue cheese dressing
1/4 cup dry white wine
1/4 cup reduced-sodium chicken broth
1 tsp. butter

Top each cutlet with a slice of ham, then a 1/2 slice cheese. Roll up jelly roll style and secure with toothpicks.

Spread bread crumbs on plate. Brush turkey rolls with mayo or blue cheese, dip in crumbs, pressing down to coat.

Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add turkey rolls and saute until browned all over, about 5 minutes. Add wine, broth and butter, bring to boil. Cover, reduce heat, and simmer till turkey is cooked through and sauce thickens, about 5 minutes.

***can substitute with chicken breast, just pound them out of use cutlets.

Sweet Potato Casserole

Ingredients:
3 large sweet potatoes (about 2 pounds), peeled and cut up
Nonstick cooking spray
½ cup packed brown sugar or brown sugar substitute equivalent to ½ cup brown sugar
2 eggs, slightly beaten
¾ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
½ cup fat-free milk
1 cup chopped pecans
¼ cup all-purpose flour
3 tablespoons butter, melted

Directions
In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover for 25 to 30 minutes or until very tender.
Meanwhile, preheat oven to 350°F. Coat a 1 1/2 –quart-baking dish with cooking spray; set aside.
Drain the sweet potatoes; transfer to a large bowl. Use a potato masher or wooden spoon to mash potatoes until smooth. Stir in ¼ cup brown sugar or substitute, eggs, nutmeg, and cinnamon. Stir in milk. Pour into the prepared dish.

For topping, in a medium bowl, stir together pecans, ¼ cup remaining brown sugar or substitute, flour, and butter; sprinkle onto potatoes.
Bake, uncovered, about 30 minutes or until potatoes are heated through and topping is golden brown. Serve warm. Makes 10 (1/3-cup) servings.

*Sugar Substitutes: Choose from Sweet’N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use the product amount equivalent to ½ cup brown sugar.
PER SERVING WITH SUGAR: 229 cal; 13 g total fat (3 g sat. fat), 52 mg chol., 58 mg sodium, 27 g carbo., 3 g fiber, 4 g pro. Exchanges: 1 starch, 1 other carbo, 2 fat, Carb choices: 2.
PER SERVING WITH SUBSTITUTE: same as above, except 187 cal., 16 g carbo. Exchanges: 0 other carbo. Carb choices: 1.

Fresh Green Beans & Peppers

8 Servings

2 onions, cut into thin slices
1/2 cup KRAFT GOOD SEASONS Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1 lb. fresh green beans, trimmed
1/4 cup water
1 red pepper, cut into thin strips

COOK onions in 1/4 cup dressing in large skillet on medium heat 5 min. or until crisp-tender, stirring occasionally.
ADD beans and water; stir. Cover; cook 5 min.
STIR in peppers; cook, covered, 5 to 8 min. or until beans are crisp-tender. Remove from heat; stir in remaining dressing.

Cheesy Smashed Potatoes w/ Cauliflower

6 Servings

1 lb. red potatoes (about 3 small), cut into chunks
1 cup small cauliflower florets
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

COOK potatoes and cauliflower in boiling water in large saucepan 20 min. or until vegetables are tender; drain. Return to pan.
ADD sour cream; mash until vegetable mixture is fluffy.
STIR in cheese.

Easy Turkey Pot Pie

3 cups chopped leftover cooked Turkey
1 pkg. (10 oz.) frozen broccoli, cauliflower and carrot blend, thawed
1 jar Turkey Gravy (or about 1.5 cups leftover gravy)
3 cups leftover prepared STOVE TOP Stuffing Mix

HEAT oven to 375°F.
COMBINE turkey, vegetables and gravy in 2-qt. casserole.
COVER with stuffing
BAKE 30 min. or until heated through

Luscious 4-Layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans


HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans. (Or do 4 seperate layers to avoid cutting them)

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. (less time if doing 4 thin layers)

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Fetuccini with Tofu Alfredo sauce

Recipe from Aimee Pless

16 ounces whole wheat fettuccine
12 ounces tofu, cubed
½ cup grated Parmesan
½ cup olive oil
1 ½ tsp dried basil
1 TB dried parsley
½ tsp black pepper
1 tsp onion powder
¾ cup water

1. Cook fettuccine according to package directions
2. Meanwhile, combine the rest of the ingredients in a blender; mix until creamy. Transfer the sauce to a saucepan, and cook over medium heat until hot. Serve over cooked fettuccine.

Easy Chocolate-Tofu Mousse

Source: Prevention

12 oz. silken tofu
2 tsp vanilla
1 cup semisweet chocolate chips
1/2 cup Greek style plain yogurt

1. Melt chocolate chips.
2. Place tofu & vanilla food processor & puree until smooth. Add melted chocolate & blend until well-mixed. Pour into large bowl.
3. Fold in yogurt until just blended. Cover & refrigerate until ready to serve.