Pineapple BBQ Flank Steak

This is a Weight Watchers Crock Pot receipe but it is an easy dish and it turns out very well.

2 medium sweet potatoes, peeled & shredded
1-pound flank steak, well trimmed
1 small onion, finely chopped
8-ounce can crushed pineapple in juice
1/2 cup reduced-sodium chicken broth
1 teaspoon ground dry ginger
1/4 cup reduced-sodium jarred barbecue sauce
1 tablespoon honey
2 teaspoons Dijon mustard
salt & ground pepper to taste

Place potatoes in the slow cooker. Lay steak on top. In a large bowl combine remaining ingredients and pour this mixture over the steak. Cover and cook on high until the steak is tender enough to shred, using two large forks, about 6-7 hours.

Makes 4 servings, about 1 cup each.POINTS® value per serving: 7

Triple Fudge Brownies

4 oz fat-free sugar-free instant chocolate pudding and pie filling mix
1 package dry mix chocolate cake
2 cup semi-sweet chocolate chips
2 tsp powdered sugar, optional

Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into greased 15x10 inch pan.

Bake at 350 for 30-35 minutes or until the top springs back when lightly touched. Dust with confectioners sugar if you want to be fancy.

Point Value - 2
48 Servings(!)

Crock Pot Pineapple Chicken

6 breast uncooked boneless, skinless chicken breast
1/8 t black pepper
1/8 t paprika
20 oz canned unsweetened pineapple chunks
2 T Dijon mustard
2 T low-sodium soy sauce
1 clove garlic clove

Place chicken in the crock pot. In a small bowl combine drained pineapple tidbits, mustard, spices and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours (if you need to go for the day) or HIGH 3-4 hours. Yield: 6 Servings

Basic for Pasta

This is your base then you can make decisions on adding extra ingredients.

Serves 4 to 6

1 can of tomatoes - whole or diced
Anchovy, 1 - use the tube type if you want - it makes no difference in taste
pound linguine
Salt
4 tablespoons extra-virgin olive oil
1/2 cup finely grated Parmesan, plus more for serving (PLEASE USE THE REAL THING)

Cook linguine in a large pot of boiling salted water until al dente, according to package instructions. Drain; return to pot.

In a large skillet add the tomatoes, anchovy and heat through - the anchovy will "melt" into the tomatoes - trust me - it works. Pour the cooked linguine into the tomotoes, add the olive oil, 1/2 cup Parmesan. Sprinkle with chopped basil right before serving. Divide among bowls, and serve immediately with more grated Parmesan, as desired.

Per serving: (based on 6 servings) 467 calories; 16 grams fat; 15.4 grams protein; 66.6 grams carbohydrates

NOW the fun part - add any one or more of the following along with the tomatoes. OR whatever you think would be good or have leftover in the fridge!

capers, onions, chicken, artichokes, heart of palm, shrimp, chives, broccoli, asparagus (Almost any veggie), pine nuts, goat cheese

You get the idea~

Crockpot Pork with Cranberries

1 (2-1/2 lb) boneless pork shoulder roast
1 c sweetened dried cranberries
1/2 c chicken broth
1/2 c cranberry juice cocktail
1/2 t salt
1/8 t pepper
2 T cornstarch

Trim fat from pork shoulder roast. Place in 3-1/2-4 quart slow cooker. Combine cranberries, broth, 1/4 cup of the cranberry juice cocktail, and salt and pepper in a small bowl. Pour over roast. Cover and cook on low for 7-9 hours.

When done, place roast on platter and cover with foil to keep warm. Pour juices from crockpot into medium saucepan. Combine remaining 1/4 cup cranberry juice cocktail with cornstarch in small bowl and mix well. Add to juices in saucepan and cook and stir until thickened and bubbly, about 3 minutes. Serve with pork roast. 6 servings
Calories: 330

Italian Style Baked Fish

1/4 cup Italian seasoned bread crumbs
2 tablespoons each grated Parmesan cheese & grated Romano cheese (or just 4 T of one)
1/4 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1 pound orange roughy fillets or other mild white fish like tilapia
Pam Type Spray
1 tablespoon chopped fresh parsley


Preheat oven to 400 degrees F. Coat a medium baking dish with non-stick cooking spray.

In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
Spray both sides of orange roughy fillets with pam type cooking spray and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley. Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.

Baked Garlic Parmesan Chicken

Yield: 6

2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs or use Japanese bread crumbs (panko)
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.

In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Amount Per Serving
Calories: 294
Total Fat: 11.6g
Cholesterol: 76mg
Sodium: 421mg
Total Carbohydrates: 13.8g
Dietary Fiber: 0.6g
Protein: 31.5g

Apricot Chops

Yield 4

1 tablespoon olive oil
4 (1 inch thick) bone-in pork chops
salt and pepper to taste
1 cup apricot jam
1 cup Catalina salad dressing
1 (1 ounce) package dry onion soup mix
1 garlic clove, crushed

Preheat oven to 400 degrees F.

Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.

Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.

Bake in preheated oven approximately 40 minutes, until internal temperature has reached 160 degrees F or pork is no longer pink in the center.

Amount Per Serving
Calories: 622
Total Fat: 31.8g
Cholesterol: 37mg
Sodium: 1210mg
Total Carbohydrates: 69.8g
Dietary Fiber: 1.2g
Protein: 16g

Fresh Corn Soup

Yield 8; Prep time: 20 minutes; Total time: 25 minutes

8 ears yellow corn (frozen corn can be used or even canned/drained=5 cups)
2 tablespoons "I Can't Believe It's Not butter"
1/2 tablespoon coarse salt
Baked Tortilla chips (optional)
Lime wedges (optional)
Sliced scallions (optional)
2 cups water

Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices.

In two batches, purée kernels and accumulated juices with a total of 2 cups water until chunky.

In a large saucepan over medium-high heat, cook puréed corn, butter, water, and salt until soup is heated through, about 5 minutes.

Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.

Soup Per serving: 126 calories; 4 grams fat; 4 grams fiber (about 2 points a bowl)

Cilantro Dipping Sauce

1/2 cup firmly packed cilantro leaves
1/4 cup reduced-fat mayonnaise
3 tablespoons fresh lime juice
1 teaspoon dark rum
1/2 teaspoon curry powder (preferably Madras)
coarse salt and ground pepper

In a blender, purée cilantro leaves, reduced-fat mayonnaise, fresh lime juice, dark rum, and curry powder. Season with coarse salt and ground pepper.

Serve with veggies or chips or whatever you like to dip!

Grillades

Serve with grits and you have a Cajun favorite!

1 lb. Tenderized round steak (you can do this or buy it already done)
Salt & Pepper
Flour for dredging
Water
Oil for frying

Season meat with salt and pepper - use a good amount of salt and twice as much pepper. Dredge well in flour.

Heat about 1/4 cup of oil in heavy frying pan. When hot (sizzle when a drop of water hits) place meat in and brown well both sides. Then, pour water over just till covered. Place lid on pot and cook until tender.

I know this is vague but this is how I do it. Next time I cook it I will measure.

Herbes de Provence

Rub this on pork or chicken. You can make a batch and it will keep for a bit.


Ingredients

1 Tbsp dried basil
½ Tbsp dried marjoram
1 Tbsp dried chervil
1 tsp dried tarragon
2 Tbsp dried thyme
1 Tbsp dried summer savory
1 tsp dried lavender
1 Tbsp dried rosemary
1 tsp dried mint
½ tsp dried oregano
1 bay leaf

Potato Soup

64 oz Chicken Broth (2 cartons), LOW SODIUM
1 bag (32 oz) Ore Ida Country Style Hash Browns or Potatoes
O’Brian1 pkg fat-free Pioneer Brand gravy mix

Cook hash browns in chicken broth for 10 minutes or until tender. Mix 1 package country-style cream gravy mix (fat-free) with 1/2 cup of the hot broth and add to pot. Simmer for 5 minutes

Serve as is or with cheese, sour cream, and/or bacon bits. Servings: 8

Enchiladas

10 soft taco-size flour tortillas (you can use corn but they have to be softened in either hot chicken broth or nuke them covered)
4 cups Monterey jack and cheddar cheese blend (or whatever you like)
1/2 onion, finely chopped (optional)
1 (19 ounce) can Wolf brand chili, no beans

Preheat oven to 350*. Spray 13x9 baking dish. Fill tortillas with cheese and roll. Place seam side down in baking dish. Pour chili over rolled tortillas. Sprinkle cheese over top and chopped onion.
Bake for 25-30 minutes, until cheese is melted and bubbly. m-m-m. You can mix the chili with a can of red enchilada sauce if you want to but I like it fine without.

Fish Fry Batter

Batter 1:

1 12oz. can of light beer
1 cup of dry pancake mix

Before you batter the fish rub it with mustard - just regular old mustard.

Another tip: marinade in milk to give a fresh flavor to previously frozen fish.

Batter 2:

1 1/4 cup self rising flour
2 teaspoons Zatarains® or Tony Cachere’s® Seasonings
1 eggbeaters
1 cup lite beer (more or less for preferred thickness)

Combine ingredients and mix well. This will batter about 1 lb fish.

Funeral Pie

Also called Raisin Pie and raisin Pie (German for raisin) this pie was served with the meal prepared for family and friends at the wake following a funeral. The reason was that this pie could be made in any season and kept well when prepared a day or two before the funeral. It does not need refrigeration. I promise if you make it and don't say anything NO ONE will know it is made with raisins.

1 cup raisins
1 1/2 cup sugar
3 tablespoons flour
1/2 teaspoon salt
1 egg, well beaten
2 tablespoons lemon juice
pie crust

Wash raisins and soak in cold water for 3 hours. Drain. Combine the 2 cups water, raisins, sugar and flour, salt, lemon juice, and the egg. Mix thoroughly and cook over hot water for about 12-15 minutes until thickened, stirring occasionally.

Pour into pastry-lined pan. Criss cross with narrow strips of dough, if desired. Bake at 450-F for 10 minutes. Reduce heat to 350-F and bake 30 minutes. Serve with ice cream or with whipped cream.

Fudge

1-14 ounce can sweetened condensed milk
1 pound semisweet or bittersweet*, coarsely chopped or use chips
2 teaspoons pure vanilla extract

1 1/2 cups (6 ounces) chopped pecans or walnuts

Spray 8 x 8 x 2 inch pan with PAM type product. Set aside.

Combine the condensed milk, chocolate, and vanilla in a stainless steel bowl and place over a saucepan of simmering water. Melt the chocolate mixture, stirring frequently, making sure the mixture doesn't get too hot or the fudge will be grainy.

Stir the chocolate mixture until smooth (it will be very thick). Remove from the heat and stir in chopped nuts if desired. Spread the fudge into the prepared pan, smoothing the top with an offset spatula. Let stand at room temperature until cool.

* I actually made it with regular old chocolate chips and it turned out great!

Guacamole II

This is a great way to stretch your avocados in guacamole. I usually add 2 hard boiled eggs for every one avocado but you can go as high as 3 if they are really big avocados. Use Haas avocados. Remember this is a simple fast recipe. Fresh tomatoes and jalapeno are always best when you have the time and inclination to chop.

avocados, diced
Hard Boiled Eggs, chopped fine whites and mashed yokes
Pace Picante Sauce - heat and style your choice

Mix all. The amounts of each are really according to the taste but you will find that the eggs take on the flavor and consistency of the guacamole. You will have much more salad than just using avocados.

Mesquite Lime Chicken

1/4 c fresh lime juice
3 T Mesquite Type Seasoning
2 T vegetable oil
2 T honey
1 1/2 lb boneless chicken breasts

Mix lime juice, mesquite seasoning, oil and honey in a bowl. Add chicken, turning to coat well. Marinate in refrigerator 15 minutes, or longer for extra flavor. Remove chicken from marinade and grill over medium heat 4-6 minutes per side or until done. Baste with remaining marinade halfway through cooking. Discard any leftover marinade.

Serving Suggestions: For chicken club sandwiches, serve chicken on buns with melted Cheddar, slices of cooked bacon, tomato, lettuce and ranch dressing. Can also cut chicken into strips and serve over salad, or place in tortillas topped with cooked bell pepper and onion strips, and cheese for tasty quesadillas or fajitas.

Orzo(rice-shaped pasta) with Olives and Lemon

If you have never tried Orzo - give it a try - delicious and simple side.

1/2 pound (1 1/4 cups) orzo
1/2 teaspoon grated lemon zest & 1 tablespoons fresh lemon juice
1/4 cup slivered black olives
1/8 cup chopped fresh parsley
Coarse salt and ground pepper

Add 2 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate). Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.

Yield: 4 servings