Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

PREP TIME 10 Min COOK TIME 20 Min READY IN 1 Hr 30 Min

INGREDIENTS

1 1/2 cups uncooked short-grain white rice

2 cups water

1 1/2 cups coconut milk

1 cup white sugar

1/2 teaspoon salt

1/2 cup coconut milk

1 tablespoon white sugar

1/4 teaspoon salt

1 tablespoon tapioca starch

3 mangos, peeled and sliced

1 tablespoon toasted sesame seeds

DIRECTIONS

1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.

2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.

3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.

4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

NUTRITION INFORMATION
Servings Per Recipe: 4Amount Per ServingCalories: 817Total Fat: 26g Cholesterol: 0mg Sodium: 459mg Total Carbs: 144.2g Dietary Fiber: 6.4g Protein: 8.4g

Submitted by Ruth

3-Cheese Chicken Cacciatore Manicotti

3-Cheese Chicken Cacciatore Manicotti

Makes 7 servings

Amount Per Serving Calories 388.2 Total Carbs 21.1g Dietary Fiber 2.3g Sugars 7g Total Fat 16.9g Saturated Fat 8.5g Unsaturated Fat 8.4g Protein 37.8g Sodium 686.2mg Dietary ExchangesFat 2, Meat 2 1/4, Other Carbohydrate 1/2, Starch 1/2, Vegetable 1, Very Lean Meat 2 1/2

Ingredients

cooking spray

8 oz Pasta, manicotti, semolina, dry (1 box)

1 tsp olive oil

1 cup fresh chopped onion

1 cup tomato, chopped/sliced, chopped

1 cup medium green bell peppers , chopped

2 medium garlic cloves, minced

12 oz cooked chicken breast, diced

1 1/2 cup Cheese, mozzarella, low moisture, partially skim, shredded

1 cup Cheese, ricotta, partially skim

1 eggs, lightly beaten

3/4 cup grated parmesan cheese, divided

1/2 cup fresh basil, chopped

1/2 tsp salt

1/8 tsp black pepper

26 oz low sodium marinara sauce

Directions

1 Preheat oven to 350 degrees F. Spray a 13x9-inch baking pan with cooking spray; set aside. Cook manicotti 9 minutes, or according to package directions; rinse with cold water and drain.

2 Heat oil in a large skillet over medium heat. Add onion, tomato, green pepper ,and garlic; cook 5 minutes, stirring often, or until vegetables are softened.

3 In a large bowl, mix vegetables, chicken, Mozzarella, Ricotta, egg, 1/2 cup Parmesan, basil, salt, and pepper until mixed. Using a small spoon, fill each manicotti with about 1/2 cup mixture.

4 Pour 1/2 of the marinara sauce into prepared baking pan. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining Parmesan. Bake, uncovered, for 30 minutes or until manicotti is heated through and sauce is bubbling.

Submitted by Judy

Maple Broiled Citrus

Maple Broiled Citrus

Number of Servings: 1 Serving Size: 1 fruit

Ingredients

Name Measure Weight orange or grapefruit

1 large --- Cary's®Sugar Free Syrup

1 Tbsp --- brown sugar

2 tsp --- Preparation Instructions

Directions

1 Cut fruit in half. With small knife, slice around the circumference of each fruit half, then slice along each segment.

2 Mix syrup and sugar. Pour evenly over each half.

3 Broil 1 to 10 minutes until hot and bubbly. Serve immediately.

Nutrition Information
Amount per servingCalories 124 Calories From Fat Total Fat 0 g Saturated Fat 0 gCholestrol mgSodium 28 mgTotal Carbohydrate 30 g Dietary Fiber 3 g Sugars g

Submitted by Jo

Double Chocolate Chip Scones

Double Chocolate Chip Scones

Ingredients

1 cup unbleached all-purpose flour
1 cup whole wheat flour or white whole wheat flour
1/4 cup light brown sugar, firmly packed
3/4 tsp. baking soda
2 tsp. baking powder
1/3 cup unsweetened dark cocoa powder
1/2 cup ground golden flaxseed meal
5 Tbsp. butter, cut into small chunks
1 large egg yolk, beaten lightly
1 8 oz. container plain non-fat yogurt
1/2 cup white chocolate chips

Directions

Preheat oven to 375 degrees F. Line a baking sheet with a silpat mat or parchment paper. Place the flours, brown sugar, baking soda, baking powder, cocoa powder and ground flaxseed meal in the work bowl of a food processor fitted with a metal blade. Add the butter and pulse several times until the mixture resembles coarse crumbs. Transfer to a large mixing bowl.

In a small mixing bowl, whisk the egg yolk and non-fat yogurt together until smooth. Pour into the dough in the large mixing bowl and stir until combined. Add the white chocolate chips and mix in with your hands until the dough comes together. Do not overmix.

Turn out onto a lightly floured cutting board and knead several times until the dough is smooth. Pat the dough into a 9-inch circle and cut into 10 wedges. Place wedges on prepared baking sheet, approximately 1 inch apart. Bake 15 to 18 minutes until the scones are lightly browned on the bottom. Cool and serve.

Makes 10 scones.
Per scone: 269 calories, 12 g fat (7 g saturated fat), 37 mg cholesterol, 36 g carbohydrate, 4 g fiber, 6 g protein, 4% vitamin A, 0% vitamin C, 13% calcium, 11% iron

Submitted by Judy

Argentine Beef Stew

Argentine Beef Stew

Ingredients

2 pound of beef, cut in bite size cubes

1 small onion, finely chopped

2 garlic cloves, minced

1 tablespoon olive oil

2 large tomatoes, coarsely chopped

1 green bell pepper; chopped

1 red bell pepper chopped

1 teaspoon black pepper

1 tablespoon oregano

2 teaspoon of basil

1 teaspoon crushed red pepper (optional)

1 teaspoon sugar

1 cup of dried apricots, chopped coarsely if whole and large

3 medium potatoes, peeled and diced

3 sweet potatoes, peeled and diced

2 cups of beef broth

1 medium large Pumpkin butter or margarine; melted

1/4 c Dry sherry

1 pound of whole kernel corn, drained and/or defrosted

Directions

In the olive oil brown the beef with the onion and garlic. Add all the remaining ingredients, except the corn, sherry and pumpkin of course. Simmer for a 1 hour, covered.

Cut the top off the pumpkin and discard. Scoop out the seeds and stringy membrane, and discard them as well. You could toast the pumpkin seeds in the oven for a snack if you like, but they are not used in this recipe.

Submitted by Lee Ann

Easy Chicken Satay

Easy Chicken Satay

INGREDIENTS

1/2 cup coconut milk

1 clove garlic, minced

1 teaspoon curry powder

1 1/2 teaspoons brown sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 pound skinless, boneless chicken breast halves - cut into

1 inch strips

1 cup coconut milk

1 tablespoon curry powder

1/2 cup creamy peanut butter

3/4 cup chicken stock

1/4 cup brown sugar

2 tablespoons lime or lemon juice

1 teaspoon soy sauce

Salt to taste

10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

DIRECTIONS

1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.

2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanutbutter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirringconstantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.

3 Preheat a grill for medium-high heat.

4 Thread marinated chicken onto skewers, then grill 4 to 5 minutesper side, or until cooked through. Serve with warm peanut sauce.

NUTRITION INFORMATION

Servings Per Recipe: 5Amount Per ServingCalories: 419Total Fat: 28.8g Cholesterol: 40mg Sodium: 653mg Total Carbs: 21g Dietary Fiber: 2.9g Protein: 24.1g

Submitted by Ruth

30-minute Beef Paprikash

30-minute Beef Paprikash

Spicy steak tips served with noodles.
Makes 5 servings Amount Per Serving Calories 404.2 Total Carbs 33.5g Dietary Fiber 6.4g Sugars 8.9g Total Fat 17g Saturated Fat 6g Unsaturated Fat 11g Protein 29.1g Sodium 608.6mg Dietary ExchangesFat 2, Meat 3, Starch 1 1/4, Vegetable 2 1/4

Ingredients

1 lb top sirloin steak, cut 1 inch thick, boneless

1 tbsp vegetable oil

2 medium onions, sliced

16 oz Sauerkraut, low sodium, canned, rinsed, drained

1 tbsp paprika

1/4 cup water

14 floz beef broth, fat free, unsalted

1/2 cup water

1/4 cup tomato paste

1/2 tsp caraway seeds

1/8 tsp ground red chili pepper (or more to taste)

3 1/2 cup egg noodles, uncooked

1 pinch chopped parsley

1/4 cup Sour Cream, light

Directions

Trim fat from steak. Cut beef into 1-inch pieces and then cut each in half. In large skillet or Dutch oven, heat oil over medium-high heat until hot. Add beef, half at a time, and stir-fry 1 1/2 to 2 minutes or until outside surface is no longer pink. Remove from skillet with slotted spoon; set aside. In same skillet, add onions, sauerkraut, paprika and 1/4 cup water. Cook and stir until onions are tender, about 3 minutes. Stir in broth, 1/2 cup water, tomato paste, caraway seed, red pepper and noodles, stirring to separate noodles. Bring to a boil; reduce heat to medium. Cover tightly and simmer 10 minutes or until noodles are tender. Remove from heat; return beef to skillet. Cover and let stand 1 minute. Sprinkle with parsley; serve with sour cream.

Submitted by Judy

Indonesian Tofu Satay

Indonesian Tofu Satay

Ingredients:

1 package (10 1/2 ounces) light-extra firm tofu

2-3 tablespoons reduced sodium soy sauce, divided

2 tablespoons reduced fat peanut butter

2 tablespoons honey

1 tablespoon bead, or unsulphured molasses

1 tablespoon lemon juice

1 tablespoon chopped gingerroot

1 tablespoon finely chopped Serrano or jalapeño chili

3 cloves garlic, minced

1 teaspoon chili powder

1/2 teaspoon dark oriental sesame oil

2 tablespoons thinly sliced green onions and tops

Instructions:1. Place the tofu on a shallow plate, lay another plate on top of it, and put one or two 16 ounce filled cans on top. Let stand for 15 to 30 minutes until all excess moisture is squeezed out. 2. Cube the tofu into 3/4 inch blocks and thread them throw 6 skewers. Arrange in a baking dish in one layer and coat lightly with 1 to 2 tablespoons of soy sauce. Cover with plastic wrap and chill for at least 1 hour. 3. In a food processor or blender pulse 1 tablespoon soy sauce and the rest of the ingredients, excluding the green onions, until creamy. Mix in the green onions with a spatula. 3. Place tofu kebabs in a 400 degree F oven and bake for 20 minutes. Remove from oven and move to a serving dish. Serve sauce on side or over kebabs. Make sure to use light-extra firm tofu because it is much lower in fat than regular-extra firm tofu. This also works well with chicken, pork, or shrimp.

Nutritional Information:Per Serving— Calories: 94 Carbohydrates: 11.9g Protein: 5.8g Total Fat: 3.1g Saturated Fat: 0.5g Cholesterol: 0mg Fiber: N/A Sodium: 235mg

Submitted by Jo

Erin's Indonesian Chicken

Erin's Indonesian Chicken

PREP TIME 15 Min COOK TIME 30 Min READY IN 45 Min INGREDIENTS

1 cup uncooked long grain white rice

2 cups water

1 pound fresh green beans, trimmed and snapped

2 teaspoons olive oil

1 pound skinless, boneless chicken breast halves - cut into chunks

3/4 cup low-sodium chicken broth

1/3 cup smooth peanut butter

2 teaspoons honey

1 tablespoon low sodium soy sauce

1 teaspoon red chile paste

2 tablespoons lemon juice

3 green onions, thinly sliced

2 tablespoons chopped peanuts (optional)

DIRECTIONS

1. Bring the rice and water to boil in a pot. Reduce heatto low, cover, and simmer 20 minutes.

2. Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.

3. Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.

4. Mix the chicken broth, peanut butter, honey, soy sauce, chile paste,lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

NUTRITION INFORMATION
Servings Per Recipe: 4Amount Per ServingCalories: 533Total Fat: 18.9g Cholesterol: 59mg Sodium: 326mg Total Carbs: 58.2g Dietary Fiber: 6.4g Protein: 35.4g
Here are my goodies from the galley!

Submittted by Ruth

Peach Cobbler

Peach Cobbler

1 Cup Reduced Fat Bisquick

1 1/2 Cups Splenda Granular

2 (15 oz.) Cans Sliced Delmonte Peaches in Juice

3/4 Cup Fat Free Cool Whip

Preheat oven to 375 degrees. Spray a 9" pie plate with butter flavored non-stick spray. Drain the peaches, but reserve 1 cup of the juice. Cut each peach slice in half with a knife. Combine the Bisquick, Splenda and reserved peach juice with a wire whisk. Fold in the peaches and pour into prepared pie plate. Bake for 40-45 minutes or until golden brown all over. Serve warm with 2 tablespoons of fat free cool whip on top of each piece.

Serves: 6Per Serving: 172 Calories; 1g Fat (6.9% calories from fat); 2g Protein; 37g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 263mg Sodium. Exchanges: 1 Grain (Starch); 0 Fat.

Submitted by Carol

Chicken Tacos Verde Recipe

Chicken Tacos Verde Recipe

Chicken Tacos VerdeNutritional Info (Per serving):Calories: 248, Saturated Fat: 1g, Sodium: 478mg, Dietary Fiber: 2.5g, Total Fat: 6.5g, Carbs: 26g, Cholesterol: 46mg, Protein: 21.5g
Weight Watchers point value per serving=58 servings

Ingredients

1 pound tomatillo(s), fresh

1 medium onion(s),

1 1/4 cups sliced

2 whole pepper(s), jalapeno,

2 tablespoons chopped seeded

2 tablespoons oil, vegetable

2 whole pepper(s), chile, green Anaheim, seeded and quartered

2 clove(s) garlic, peeledcooking spray

3/4 cup(s) broth, chicken, fat-free, salt-free

3 cup(s) chicken, cooked, shredded

1 tablespoon lime juice, fresh

1/2 teaspoon salt8 tortilla(s), flour, fat-free, (7 inch)

1/2 cup sour cream, light or fat-free

Preheat oven to 425°.
Discard husks and stems from tomatillos. Cut each tomatillo in half. Combine tomatillos and next 5 ingredients in a bowl; toss well. Arrange tomatillo mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425° for 15 minutes or until tomatillos are tender.

Submitted by Judy

Portuguese Sweet Rice

Portuguese Sweet Rice

INGREDIENTS

1 1/2 quarts milk
1 cup uncooked white rice
1 cup white sugar
2 eggs, beaten

In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil.
Remove from heat and vigorously stir in beaten eggs, a little at a time, until well Incorporated. Serve warm.

NUTRITION INFORMATION
Servings Per Recipe: 8
Amount Per Serving
Calories: 297
Total Fat: 5g
Cholesterol: 68mg
Sodium: 108mg
Total Carbs: 53.5g
Dietary Fiber: 0.3g
Protein: 9.5g

Submitted by Jo

Dumplings and ****y's Joy (Caramel Sauce)

Dumplings and ****y's Joy (Caramel Sauce)

Traditional Aussie desert. Australians are great people, and their food is superb to match. This one is mouth watering... mmmmmm"
PREP TIME 35 Min COOK TIME 10 Min READY IN 45 Min

INGREDIENTS

1 1/2 cups self-rising flour

2 tablespoons confectioners' sugar

1/4 cup butter, melted

1 egg, beaten

1/4 cup milk

1 1/3 cups water

1/3 cup golden syrup

1/2 cup brown sugar

1/2 teaspoon lemon juice

1/4 cup butter

DIRECTIONS

1. In a medium bowl, stir together the flour and confectioners' sugar. Make a well in the center. Combine the melted butter, egg and milk; pour into the well. Use a knife to stir until just combined. Set the dumpling mixture aside.

2. In a large saucepan, over medium-high heat, mix together the water, golden syrup, brown sugar and lemon juice until well blended. Add the remaining 1/4 cup of butter, and bring the mixture to a boil. Once the mixture is boiling, carefully drop heaping tablespoons of thedumpling mix into the sauce. Reduce heat to low, cover and cook for 10 minutes, or until the dumplings have risen and cooked through.Ladle syrup over the dumplings occasionally while cooking.

NUTRITION INFORMATIONServings Per Recipe: 4Amount Per ServingCalories: 555Total Fat: 25g Cholesterol: 116mg Sodium: 896mg Total Carbs: 78g Dietary Fiber: 1.3g Protein: 6.9g

Submitted by Ruth

Light Twinkies

Light Twinkies

1 Small Box Sugar Free Strawberry Jello

1 1/2 Cups Hot Water

2 Cups Fat Free Cool Whip

Fresh Strawberries (optional)

Unwrap each Twinkie and place into a 9X13 pan.Mix the Jello with the water and gently pour over the Twinkies. Try to just get the liquid on the Twinkies and not all over the pan. Spread the cool whip evenly on top and refrigerate for at least 2 hours. Serve each Twinkie with a strawberry sliced in half and placed on top. You could add more strawberries if you like to make a strawberry shortcake, but you'll need to add points accordingly depending on how many strawberries you add.

Serves: 10Per Serving: 154 Calories; 2g Fat (9.3% calories from fat); 1g Protein; 32g Carbohydrate; 0g Dietary Fiber; 10mg Cholesterol; 200mg Sodium. WWP: 3

Submitted By Carol

Frozen Peanut Butter Bites

Frozen Peanut Butter Bites

8 Ounces Fat Free Cool Whip

1/3 Cup Reduced Fat Peanut Butter

2 Tablespoons Hershey's Lite Chocolate Syrup

80 Reduced Fat Nilla Wafers

In a medium bowl, combine the peanut butter and chocolate syrup. Whisk in 1 cup of cool whip until combined well. Gently fold in the remaining cool whip. Place 40 Nilla wafers (flat side up) onto a cookie sheet and place 1 tablespoon of the cool whip mixture on top of each wafer. Place into the freezer for 10 minutes. Remove from the freezer and add the remaining 40 Nilla wafers on top (flat side down). Cover with plastic wrap and return to freezer for 2-3 hours. Once frozen, place in an airtight container and store in the freezer.

Serves: 40 (1 Each)Per Serving: 51 Calories; 1g Fat (21.3% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Fat.

Submitted by Carol

Easy Portuguese Cookies

Easy Portuguese Cookies

INGREDIENTS

2 tablespoons cornstarch

1 cup white sugar

3 tablespoons butter

2 eggs

2 1/2 cups all-purpose flour

2 teaspoons baking powder

DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, stir together the cornstarch and white sugar. Add the butter and cream well. Add eggs, one at a time, mixing well after each addition. Combine the flour and baking powder; stir into the sugar mixture until a dough forms. On a lightly floured surface, roll the dough out to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, until cookies are golden brown at the edges. Allow cookies to cool on aking sheet for 5 minutes before removing to a wire rack to cool completely.

NUTRITION INFORMATIONServings Per Recipe: 24
Amount Per Serving
Calories: 101
Total Fat: 2g Cholesterol: 22mg Sodium: 61mg Total Carbs: 19g Dietary Fiber: 0.4g Protein: 1.9g

Submitted by Judy

Spicy Red Bean Soup

Spicy Red Bean Soup

INGREDIENTS

2 tablespoons olive oil

1 onion, chopped

6 tablespoons paprika

2 1/2 cups ketchup

8 cups water

1 (1 ounce) package dry onion soup mix

1 teaspoon salt

1 tablespoon ground black pepper
1 pound chourico - Portuguese smoked pork sausage

5 (15 ounce) cans kidney beans

3 potatoes, peeled and cubed

1/2 pound spaghetti

DIRECTIONS

In a large pot over medium heat, combine the oil and the onion. Saute for 5 minutes, or until onion is tender. Add the paprika, ketchup, water, soup mix, salt and pepper and stir well. Cut the chourico into 3 inch pieces and add to the soup.

In a food processor or blender, puree the beans in small batches and add to the pot. Reduce heat to low and simmer for 2 to 3 hours. Add the potatoes and simmer for another hour. Break the spaghetti into 3 to 4 inch pieces, add to the pot and simmer for another 15 minutes, or until spaghetti is tender.

Servings Per Recipe: 20
Amount Per Serving
Calories: 390
Total Fat: 17.5g Cholesterol: 36mg Sodium: 1440mg Total Carbs: 42.3g Dietary Fiber: 8.8g Protein: 17.2g

Submitted by Jo

Sago Plum Pudding II

Sago Plum Pudding II

PREP TIME 10 Min COOK TIME 2 Hrs 30 Min READY IN 10 Hrs 10 Min

INGREDIENTS

3 tablespoons pearl sago

1 cup milk

1/2 cup white sugar

1 teaspoon baking soda

1 cup dry bread crumbs

2 tablespoons butter, melted

1 tablespoon lemon peel, cut into strips

DIRECTIONS

1. Stir together sago and milk and let rest 8 hours or overnight in the refrigerator.

2. In a bowl, combined soaked sago, sugar, baking soda, bread crumbs and butter. Stir well. Pour into a pudding mold or other heatproof bowlwith the lemon peel and seal tightly.

3. Bring a large pot of water to boil. Place the puddingon a rack, submerged in the water, and boil for 2 1/2 hours, topping off the water as necessary. Serve hot or cold.

NUTRITION INFORMATIONServings Per Recipe: 4Amount Per ServingCalories: 309Total Fat: 8.4g Cholesterol: 20mg Sodium: 637mg Total Carbs: 53.4g Dietary Fiber: 0.8g Protein: 5.6g

Submitted by Ruth

Malasadas

Malasadas

"Aloha! Here in Hawaii, malasadas are the ONLY donuts we have!

INGREDIENTS

1 (.25 ounce) package active dry yeast

1 teaspoon white sugar

1/4 cup warm water (110 degrees F/45 degrees C)

6 eggs

6 cups all-purpose flour

1/2 cup white sugar

1/4 cup butter, melted

1 cup evaporated milk

1 cup water

1 teaspoon salt

2 quarts vegetable oil for frying

2 cups white sugar

DIRECTIONS

Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside. In small bowl, beat eggs until thick. Put flour in large bowl, making a well in the center.

Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough.

Cover, let dough rise until doubled. Heat oil to 375 degrees F (190 degrees C).

Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.

Servings Per Recipe: 84

Amount Per Serving
Calories: 89
Total Fat: 3.3g Cholesterol: 18mg Sodium: 42mg Total Carbs: 13.2g Dietary Fiber: 0.3g Protein: 1.6g

Submitted by Judy

Portuguese Soup

Portuguese Soup

INGREDIENTS

1/4 cup vegetable oil

2 cups chopped onion

1 pound smoked sausage, sliced

1 medium head cabbage, chopped

6 potatoes, peeled and cubed

2 (15 ounce) cans kidney beans

2 cups ketchup

1 (10.5 ounce) can beef consomme

2 2/3 quarts water

2 teaspoons garlic powder

2 teaspoons ground black pepper

1 teaspoon salt

1/2 cup vinegar

DIRECTIONS

In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.

Stir in vinegar and simmer 1 hour more. Add more water if needed.

Servings Per Recipe: 8
Amount Per Serving
Calories: 540
Total Fat: 20.2g Cholesterol: 49mg Sodium: 2198mg Total Carbs: 73.8g Dietary Fiber: 13.2g Protein: 20.2g

Submitted by Jo

Dad's New Zealand Mince Stew

Dad's New Zealand Mince Stew

INGREDIENTS

1 tablespoon vegetable oil

3 large onions, sliced

2 pounds ground beef

2 cloves garlic, chopped

1 cup water

2 cups ketchup

1 cup beef stock

2 tablespoons teriyaki sauce

3 tablespoons black pepper

1 tablespoon curry powder

1 teaspoon garlic powder

1 tablespoon onion powder

1 tablespoon all-purpose flour

1/2 cup water

DIRECTIONS

1. Heat oil in a large pot over medium heat. Saute onions until browned; remove from pot, and set aside. Add ground beef to pot, and cook until evenly brown. Add garlic, and cook for 2 minutes. Stir in browned onions, and cook on high heat for 3 to 5 minutes. Stir in 1 cup of water. Reduce heat, cover, and simmer for 20 minutes.

2. Stir in ketchup, beef stock, and teriyaki sauce. Season with pepper, curry powder, garlic powder, and onion powder. Cover, and simmer for about 2 hours.

3. Mix together 1 tablespoon flour and 1/2 cup water. Stir into stew, and cook until thickened.

NUTRITION INFORMATIONServings Per Recipe: 8Amount Per ServingCalories: 477Total Fat: 32.5g Cholesterol: 96mg Sodium: 977mg Total Carbs: 26.3g Dietary Fiber: 2.9g Protein: 21.9g

Submitted by Ruth

Black Beans With Rice

Black Beans With Rice

Nutritional Info (Per serving): Calories: 508, Saturated Fat: 1g, Sodium: 206mg, Dietary Fiber: 14g, Total Fat: 4g, Carbs: 98g, Cholesterol: 0mg, Protein: 21g Carb Choices: 5.5

Ingredients

1 pounds beans, black, dry

7 cup(s) water

1 medium pepper(s), green, bell, coarsely chopped

1 1/2 cup(s) onion(s), chopped

1 tablespoon oil, vegetable

2 bay leaf

1 clove(s) garlic, minced

1/2 teaspoon salt

1 tablespoon vinegar, (or lemon juice)

6 cup(s) rice, cooked in unsalted water

4 ounce(s) pimento, sliced and drained

1 lemon, cut into wedges

Preparation

1. Pick through beans to remove bad ones. Soak beans overnight in cold water. Drain and rinse.

2. In large soup pot or Dutch oven, stir together beans, water, green pepper, onion, oil, bay leaves, garlic, and salt. Cover and boil for one hour.

3. Reduce heat and simmer, covered, for three to four hours or until beans are very tender. Stir occasionally and add water if needed.

4. Remove and mash about 1/3 of beans. Return to pot. Stir and heat through.

5. When ready to serve, remove bay leaves and stir in vinegar or lemon juice.

6. Serve over rice. Garnish with sliced pimento and lemon wedges.

Submitted byJudy

Chile Colorado con Carne

Chile Colorado con Carne

8 servings

Ingredients

2 pounds sirloin , cut in bite size cubes

1 teaspoon vegetable oil

2 cups beef broth

6 dried chili peppers, break off stems and shake out seeds

2 garlic cloves, minced

1 medium onion, chopped

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon Mexican oregano, (1 1/2 tsp. if not Mexican)

1/2 teaspoon ground cumin

1 1/2 tablespoons flour

Directions

Prepare chile puree. Place chiles in large nonreactive bowl. Add boiling water to cover and try to ensure that chiles stay submerged.

Let stand 30-40 min to soften. Remove chiles to blender.

Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water.

If you don't want to taste it, it's safer to toss it and use plain water. Add 1 to 1 1/2 c broth to chiles and blend until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out.

Set aside.

Heat 1 tsp. oil in heavy non-stick skillet. Add meat and cook until browned. Add 2 broth, cover and simmer 1 hour. Add chile puree to meat and stir in. Mash salt and garlic together to make a paste.

Saute chopped onion in broth until tender. Mix in salt/garlic paste and 1 1/2 T flour. Stir 1 minute to get raw taste out of the flour and add mixture to simmering beef. Add cumin, pepper and oregano. Cover and simmer 2 hours.

Nutrition FactsAmount Per Serving: Calories 200 - Calories from Fat 80Percent Total Calories From: Fat 40%, Protein 51%, Carbohydrate 9%Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 65mg, Sodium 548mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 592 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units

Submitted by Angie

Carol's Salsa

Carol's Salsa

Ingredients

½ grocery bag od mostly red tomatoes ( use a few green for color)
1 large onion
1 large sweet green pepper
¼ cup vinegar
1 tbsp hot sauce
4 jalapeno peppers
2 tbsp sugar

Directions

Chop & combine all ingredients. Simmer for ½ hour/Put into jars. Makes 12 pints. Put ½ teaspoon salt in jar before sealing.

This is a very simple recipe & is delicious. No picking out tomato seeds. If you need to pick out seeds again ---you need to purchase one of those colander’s that are shaped like a cone at the bottom & sits in a holder. It has a wooden mall that comes with it. You put the tomatoes or whatever you want to remove the seeds from in it & stir it around with the mall. The juice will go thru the bottom & the seeds remain in the colander.

Submitted by Carol

Rosemary Steak

Rosemary Steak

"This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires."
PREP TIME
3 Hrs
COOK TIME
16 Min

Ingredients

1 cup red wine

1 teaspoon salt

1 sprig fresh rosemary

4 New York strip steaks, cut 1-inch thick

Directions

1. Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.

2. Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour inthe wine mixture, and allow it to boil for a minute. Serve steakswith sauce on a deep platter.

NUTRITION INFORMATION

Servings Per Recipe: 4Amount Per ServingCalories: 499Total Fat: 34.9g Cholesterol: 108mg Sodium: 668mg Total Carbs: 1g Dietary Fiber: 0g Protein: 33.4g

Submitted by Ruth

Chicken-Tortilla Soup

Chicken-Tortilla Soup
4 servings

Ingredients

1/2 cup onion, sliced

1 cup plum tomato, diced

baked tortilla strips

1/2 cup green bell pepper, or pasilla chilis sliced

6 ounces chicken breasts

4 cups chicken broth

2 tablespoons cilantro, chopped fresh

1/4 teaspoon cumin

2 tablespoons oregano, chopped fresh

2 cloves garlic

1/2 cup red bell pepper, sliced

Ingredients

In a medium saucepan bring broth to a boil. Add chicken strips, cook 5 minutes, skimming fat. Add onion, bell peppers, chilies, tomatoes, garlic and cumin. Cook 10 minutes longer. Stir in oregano and cilantro. Serve with tortilla strips as garnish.

Nutrition Facts

Amount Per Serving: Calories 124 - Calories from Fat 38Percent Total Calories From: Fat 31%, Protein 41%, Carbohydrate 29%Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 29mg, Sodium 1489mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 1313 units, Vitamin C 45 units, Calcium 0 units, Iron 2 units

Submitted by Angie

Portuguese Beef - Cacoila

Portuguese Beef - Cacoila

INGREDIENTS

2 pounds beef stew meat, cut into 1 inch cubes

3 oranges, juiced

1/4 cup white wine

1 teaspoon hot pepper sauce

1 teaspoon vegetable oil

2 bay leaves

2 cloves garlic, crushed

1 teaspoon paprika

1/4 teaspoon ground allspice

salt and ground black pepper to taste

DIRECTIONS

Rinse beef, and place in large bowl. Pour in orange juice, wine, oil and pepper sauce. Season with bay leaves, garlic, paprika, allspice, salt and pepper. Mix, to coat beef. Cover, and refrigerate overnight. Heat a heavy skillet over medium heat. Cook beef and marinade until beef shreds easily, about 1 hour. Add water as needed.

Calories: 436
Total Fat: 30g Cholesterol: 101mg Sodium: 91mg Total Carbs: 10.6g Dietary Fiber: 2.2g Protein: 28.5g

Submitted by Judy

Split Pea and Bacon Soup

Split Pea and Bacon Soup

Ingredients

Large onion diced
2 medium diced potatoes
One tablespoon lemon juice
3 bay leaves
1 cup fresh peas
1 teaspoon dried thyme
10-14ozs split Peas
2 handfuls bacon bones
1 diced stalk of celery

Method

Place bacon bones, dried peas, onion, celery, bay leaves and thyme in a large saucepan, cover with water. Bring to the boil, place cover on and simmer for 50 minutes till peas are cooked. Remove bay leaves and bacon bones, skim off any excess fats and add the potatoes and simmer till tender. Then add the fresh peas and continue cooking until peas are hot. Serve hot.

Submitted by Kellie

Beef Taco Bake

Beef Taco Bake

4 servings

Ingredients

1 Ib. Ground beef
1 small onion, chopped
3/4 cup water
1 pkg. (1 1/4 oz) taco seasoning
1 can (15 oz) tomato sauce
1 pkg. (8 oz) shell macaroni, cooked and drained
1 can (4 oz) chopped green chilies
2 cups (8 oz) shredded Cheddar cheese, divided

Directions

In a skillet, brown ground beef and onion over medium heat; drain.

Add the water, taco seasoning and tomato sauce; mix

Bring to a boil; reduce heat and simmer for 20 min. Stir in macaroni, chilies and 1 1/2 cups of cheese.

Pour into a 1 1/2-qt baking dish. Sprinkle with remaining cheese. Bake at 350° for 30 min.

NUTRITION: Cal-573, Fat 29, Sat Fat 16, Chol 128, Sodium 1387, Carbs 35, Fiber 3.5, Sugar 7, Protein 42

Submitted by Mark

Taco Casserole

Taco Casserole

Ingredients

1 lb ground beef

1/2 onion, finely chopped

1 garlic clove

30 oz tomato sauce

15 oz kidney beans, rinsed and drained

2 tbsp green chili peppers, diced

6 corn tortillas

1 cup cheddar cheese, shredded

1 tbsp chili powder

1 tsp cumin, ground

Directions

Lightly coat a 13" X 9" baking pan with no-stick spray and set aside.Place the beef, turkey, onions and garlic in a large no-stick skillet. Cook over medium-high heat, breaking up the meat with a spoon, until the meat is browned and the vegetables are tender. Drain the mixture in a strainer or colander, then transfer it to a large plate lined with paper towels, then return it to the skillet.tir in the tomato sauce, beans, chili peppers, chili powder, cumin, salt (if using) and black pepper.Spread half of the mixture in the prepared baking pan. Place the tortillas on top, overlapping them to cover the entire surface. Top with the remaining meat mixture. Bake at 375 degrees F for 30 to 35 minutes, or until the sauce is bubbly. Sprinkle with the cheese and bake for 2 to 3 minutes more to melt the cheese.

Nutrition Facts

Serving Size 343.1g Amount Per Serving Calories 566 Calories from Fat 116 % Daily Value* Total Fat 12.9g 20% Saturated Fat 6.0g 30% Cholesterol 87mg 29% Sodium 971mg 40% Total Carbohydrates 67.7g 23% Dietary Fiber 14.9g 60% Sugars 8.6g Protein 47.2g

Submitted by Jo

Chocolate Pavlova

Chocolate Pavlova

"Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate."

PREP TIME
20 Min

INGREDIENTS

6 egg whites

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1 1/2 cups granulated sugar

3 tablespoons unsweetened cocoa powder

2 teaspoons cornstarch

1 tablespoon vinegar

2 teaspoons vanilla extract

2 (1 ounce) squares bittersweet chocolate, melted

3 cups fresh strawberries, hulled and halved

1 1/2 cups whipping cream

2 teaspoons granulated sugar

1 (1 ounce) square bittersweet chocolate, melted

DIRECTIONS

Preheat oven to 275 degrees F (135 degrees C).

Beat together egg whites, salt, and cream of tartar to softpeaks in a large bowl. Beat in sugar, about three tablespoonsat a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.

Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from theparchment paper, and remove to cool on a wire rack. Allow tocool completely, about one hour.

Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

NUTRITION INFORMATION

Servings Per Recipe: 8Amount Per ServingCalories: 401Total Fat: 20.5g Cholesterol: 62mg Sodium: 133mg Total Carbs: 51.7g Dietary Fiber: 2.7g

Submitted by Ruth

Chicken Mole

Chicken Mole

4 servings

Ingredients

1 14 oz. can tomato

1 green bell pepper, chopped fine

8 skinned & boned chicken thighs

2 tablespoons chili powder

1 chipotle chile, or to taste

3 tablespoons cocoa

2 teaspoons cumin

1 green chili pepper, chopped

2 cloves garlic, minced

1 onion, chopped fine

1 tablespoon sugar

1/2 cup water

Directions

Place all ingredients except cocoa and sugar in large pot. Cover and simmer until chicken is very tender (about an hour). Remove chicken from pot. Add cocoa and sugar. Simmer sauce until thick. Return chicken to sauce and heat 5 to 10 minutes to blend flavors. Serve over rice.

Nutrition Facts

Amount Per Serving: Calories 305 - Calories from Fat 115Percent Total Calories From: Fat 38%, Protein 36%, Carbohydrate 26%Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 90mg, Sodium 155mg, Total Carbohydrate 20g, Dietary Fiber 2g, Sugars 0g, Protein 28g, Vitamin A 4376 units, Vitamin C 103 units, Calcium 0 units, Iron 4 units

Submitted by Angie

Chipas (Argentinean Cheese Bread)

Chipas (Argentinean Cheese Bread)

"These delicious, Argentinean breads are small balls of cheese bread made from tapioca starch. They are quick and very easy to make. You could even make the dough ahead of time and keep it in the freezer. If you cannot find Argentinean cheeses, Italian cheese will do just fine."
PREP TIME 15 Min COOK TIME 15 Min READY IN 30 Min

INGREDIENTS

1 egg

2/3 cup milk

6 ounces shredded Italian cheese blend

3 tablespoons butter, melted

1 3/4 cups tapioca starch

1 cup self-rising flour

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.

2. Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for two minutes on a lightly floured surface, then roll into golf ball-sized pieces, and place onto prepared baking sheet.

3. Bake in preheated oven until golden brown, 10 to 15 minutes.

NUTRITION INFORMATION

Servings Per Recipe: 8Amount Per ServingCalories: 285Total Fat: 11g Cholesterol: 55mg Sodium: 433mg Total Carbs: 38.7g Dietary Fiber: 0.4g Protein: 7.9g

Submitted by Ruth

Portuguese Chourico Stew

Portuguese Chourico Stew

INGREDIENTS

1 (16 ounce) package chourico, cut into small pieces

1 small onion, chopped

1 clove garlic, chopped

1 (15 ounce) can canned tomato sauce

6 cups water

2 small potatoes, diced

2 teaspoons red pepper flakes

1 dash paprika

2 (15 ounce) cans green beans, drained

DIRECTIONS

Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.

NUTRITION INFORMATION

Servings Per Recipe: 6
Amount Per Serving
Calories: 341
Total Fat: 21.8g Cholesterol: 52mg Sodium: 1486mg Total Carbs: 22.8g Dietary Fiber: 5.2g Protein: 14g

Submitted by Jo

Portuguese Custard Tarts

Portuguese Custard Tarts

"These are delicious Portuguese Custard Tarts."

INGREDIENTS

1 cup milk

3 tablespoons cornstarch

1/2 vanilla bean

1 cup white sugar

6 egg yolks

1 (17.5 ounce) package frozen puff pastry, thawed

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.

In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.

Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

NUTRITION INFORMATION

Servings Per Recipe: 12
Amount Per Serving
Calories: 339
Total Fat: 18.5g Cholesterol: 108mg Sodium: 116mg Total Carbs: 38.6g Dietary Fiber: 0.6g Protein: 5.1g

Submitted by Judy

DIRECTIONS

French onion soup

French onion soup

Serves 4

Ingredients

50g butter

2 bay leaves

2 tsp fresh rosemary

3 brown onions

3 red onions

3 cups white wine

2 cups chicken, veal or vegetable stock

1 Tbs brandy

8 3cm thick rounds of sourdough

Gruyere cheese, sliced thinly

Pepper

Directions

1 Preheat oven to 180C. Using half of the butter, grease a baking dish (approximately 30cm x 20cm or big enough for the onions to form a well-packed layer) then slice the onions into rings. Lay in the dish and dot over the remaining butter. Add the bay leaves and fresh rosemary

2 Pour over the wine, stock and brandy and bake for 2 hours, stirring 2 or 3 times.

3 Increase the oven temperature to 200C. Top the sourdough with the gruyere, lay on top of the onions and continue cooking for a further hour or until bubbling and golden. Turn off the oven then put 4 ovenproof bowls in to warm. After 5 minutes transfer the soup to the bowls (remove toast first and then place evenly on top of each filled bowl) and serve. Add a grind of pepper over the toast before eating.

Submitted by Kellie

Best Apple Crumble

Best Apple Crumble

INGREDIENTS

6 large Granny Smith apples - peeled, cored and chopped

2 tablespoons white sugar

1/2 cup butter

2 tablespoons white sugar

1 egg

2 cups all-purpose flour

1 teaspoon baking powder

1/4 cup custard powder

3/4 cup white sugar

3/4 cup butter

1 1/4 cups all-purpose flour

2 teaspoons ground cinnamon

1/3 cup shredded coconut

1/3 cup rolled oats

DIRECTIONS

1. Place apples in a large pot with enough water to cover, and bring to a boil. Reduce heat to low, and simmer 15 minutes, or until soft. Drain, and cool. Place in a large bowl, and toss with 2 tablespoons sugar to evenly coat.

2. In a large bowl, whip together the 1/2 cup butter and 2 tablespoons sugar until fluffy. Mix in the egg. In a separate bowl, mix 2 cups flour, baking powder, and custard powder. Mix dry ingredients into the bowl with butter and sugar. Press crust into the bottom and up the sides of a 9 inch spring form pan.

3. Preheat oven to 400 degrees F (200 degrees C).

4. Drain apples and place into the crust. Cut together 3/4 cup sugar, 3/4 cup butter, 1 1/4 cups flour, and cinnamon. Mix in coconut and oats. Sprinkle over the apples.

5. Bake 1 hour in the preheated oven, until goldenbrown. Remove sides from pan and allow crumble tocool before serving.

NUTRITION INFORMATION

Servings Per Recipe: 8Amount Per ServingCalories: 661Total Fat: 31.1g Cholesterol: 104mg Sodium: 373mg Total Carbs: 92.1g Dietary Fiber: 5.2g Protein: 7.5g

This is not a recipe for those of us trying to lose weight. However, it would be a nice dessert for company. G-day!

Submitted by Ruth

Strawberry Dove Dessert

Strawberry Dove Dessert

Ingredients

8 oz. Chopped Strawberries

1 Piece Dove Promises Dark Chocolate

3 Tablespoons Fat Free Cool Whip

Splenda to taste

Directions

Sweeten the strawberries to your liking with the Splenda. Top with cool whip. Using a butter knife, shave the chocolate into thin pieces, and then sprinkle on top of the cool whip. Enjoy!

Serves: 1Per Serving: 180 Calories; 3g Fat (17.1% calories from fat); 2g Protein; 35g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 27mg Sodium. Exchanges: 1 Fruit.

Submitted by Ruth

Roasted Vegetables

Roasted Vegetables

Ingredients

1/2 Pound Zucchini

1/2 Pound Yellow Squash

1 Large Red Bell Pepper

1/2 Large Onion

1 teaspoon Olive Oil

1 teaspoon Butter Buds

Pepper to tasteGarlic Salt to taste

Directions

Preheat oven to 400 degrees.Cut all vegetables into sticks (about the size of a french fry).Toss with olive oil, butter buds, pepper and garlic salt. Spread out onto a baking sheet and bake for 10-15 minutes or until desired tenderness is achieved.

Serves: 4 (approx. 4 ounces each)Per Serving: 44 Calories; 1g Fat (26.0% calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 1 Vegetable; 0 Fat; 0 Other Carbohydrates. WWP: 0 (www.AimeesAdventures.com)

Submitted by Ruth

Creamy Potato and Ham Bake

Creamy Potato and Ham Bake

Ingredients

1 (1 lb. 4 oz.) Bag of Simply Potatoes Shredded Hash Browns

1 Cup Frozen Peas, thawed

8 oz. Diced Lean Ham

1/2 teaspoon Dried Parsley Flakes

1/2 teaspoon Black Pepper

1 (10 oz.) Can 98% Fat Free Cream of Mushroom Soup

Directions

Preheat oven to 350 degrees. In a large bowl mix potatoes, peas and ham. In a smaller bowl mix soup, parsley and pepper. Pour the soup mixture over the potatoes and mix well. Pour into an 8X8 square dish sprayed with non-stick cooking spray. Bake uncovered for 25-30 minutes.

Serves: 4Per Serving: 268 Calories; 4g Fat (14.3% calories from fat); 18g Protein; 40g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 1366mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Fat. WWP: 5 (www.AimeesAdventures.com)

Submitted by Ruth

Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients

1 (12.5 oz.) Can 99% Fat Free Chicken in water, drained

1/4 Cup Hot Sauce

1 (8 oz.) Package Fat Free Cream Cheese

1/2 Tablespoon Fat Free Ranch Dip Mix

1/2 Cup Fat Free Sour Cream

1 Cup Fat Free Cheddar Cheese

1 (4 oz.) Can Diced Green Chilies

Directions

In a medium microwave safe bowl; combine the chicken, hot sauce, cream cheese, ranch mix, sour cream, cheddar cheese and green chilies. Mix well to combine. Microwave 30 seconds at a time, stirring often until the mixture is warm and smooth. Serve warm with baked tortilla chips or crackers for additional points.

Serves: 10

(approx. 1/3 cup each)Per Serving: 89 Calories; 1g Fat (6.0% calories from fat); 15g Protein; 5g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 706mg Sodium. WWP: 2 (www.AimeesAdventures.com)

Submitted by Ruth

Chorizo

Chorizo

4 servings

Ingredients

1 clove garlic

1 teaspoon salt

2 tablespoons mild chile powder (California chile)

2 tablespoons hot chile powder (New Mexico chile)

1/2 teaspoon dried leaf oregano

2 tablespoons vinegar

1 tablespoon water

1 pound boneless pork

Directions

In a small bowl, mash garlic with salt to make a paste. Add chile powders. Crush oregano to fine crumbs and add to garlic mixture with vinegar and water. Grind pork with fine blade of meat grinder or food processor. Add garlic mixture; mix well. Cover tightly and refrigerate 24 hours to blend flavors. Chorizo may be stored in refrigerator 3-4 days before cooking. Freeze for longer storage. Makes 1 pound of chorizo

Nutrition FactsAmount Per Serving: Calories 165 - Calories from Fat 69Percent Total Calories From: Fat 42%, Protein 57%, Carbohydrate 2%Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 68mg, Sodium 628mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 6 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Submitted by Jo

Portuguese Sweet Rice

Portuguese Sweet Rice

"My mom would always make this delicious, creamy rice pudding when we were kids. If a thicker rice is desired, increase rice to 1 1/4 cups and add another egg. Sprinkle with cinnamon."Servings Per Recipe: 8

INGREDIENTS

1 1/2 quarts milk

1 cup uncooked white rice

1 cup white sugar

2 eggs, beaten

DIRECTIONS

In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil. Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm.

Servings Per Recipe: 8
Amount Per Serving
Calories: 297
Total Fat: 5g Cholesterol: 68mg Sodium: 108mg Total Carbs: 53.5g Dietary Fiber: 0.3g Protein: 9.5g

Submitted by Judy

Friggione

Friggione (A Side Dish of Potatoes & Tomatoes & Peppers)

1¼ hours 10 min prep


A mix of canned tomatoes, potatoes, & peppers. A nice side dish to go with sausages, chops, steak, or chicken. As a vegetarian dish this makes a meal in a pan! NOTE: Do not hurry the cooking time as this tastes better as the liquid disappears and the mixture browns. Another of my 'Alison Holst' collection of made often dishes.

SERVES 4 -6

Ingredients

1/4 cup olive oil
5 medium potatoes, cubed (approx 750g)
2 large onions
2 red pepper or green peppers (or one of each)
1 (420 g) can tomatoes seasoned with basil garlic & oregano (in NZ. I use a can of 'Italian Seasoned Tomatoes')
1 1/2 teaspoons salt
1 teaspoon sugar
fresh ground black pepper
2 tablespoons chopped parsley (optional)

Directions

Heat oil in large frypan. Non stick is best.

Cut the potatoes into 1cm cubes and slice the onions and peppers.

Add these to the hot oil and cover and cook over a low to moderate heat for about 20 minutes, stirring several times, until the vegetables are tender and lightly browned. Do not try to hurry this step by cooking on a high heat.

Add the can of tomatoes and their juice.

Cook uncovered for a further 15-30 minutes until the mixture darkens in colour and the liquid has reduced so that there is only a small amount left around the potatoes. Again do not use a high heat.

Season to taste and sprinkle with the chopped parsley if using before serving.

Serve Hot or warm reheating if neccesary if your meat is not ready at the same time.

Submitted by Lee Ann

Anzac Biscuits

Anzac Biscuits

INGREDIENTS

1 cup quick cooking oats

3/4 cup flaked coconut

1 cup all-purpose flour

1 teaspoon baking soda

1 cup white sugar

1/2 cup butter

1 tablespoon golden syrup

2 tablespoons boiling water

DIRECTIONS

1. Mix oats, flour, sugar and coconut together.

2. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.

3. Add butter mixture to the dry ingredients. Drop by teaspoonson greased cookie sheets (or baking paper).

4. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

NUTRITION INFORMATION

Servings Per Recipe: 12Amount Per ServingCalories: 223Total Fat: 9.7g Cholesterol: 21mg Sodium: 198mg Total Carbs: 32.6g Dietary Fiber: 1.2g Protein: 2.4g

"Traditional recipe from Australia and New Zealand. Associated with the joint public holiday (ANZAC Day) to commemorate the Gallipoli landings during WW1."

Submitted by Ruth

Pavlova

Pavlova

The perfect desert because it is fat free! One of the best New Zealand recipes that we Alaskans enjoy. This is pure heaven with fresh fruit piled on top with whipped cream.

Ingredients

The Shell:

2 egg whites
3/4 tsp. vanilla
1/4 tsp. cream of tartar
2/3 cup sugar (or less, to taste)

Directions

Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper.

Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).

Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.

Bake in a 300F oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.

Suggested fillings:
The traditional filling is simply fresh fruit and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce. You can top the Pavola with anything you desire.

Submitted by Lee Ann

Portuguese Fried Bread

Portuguese Fried Bread

Original recipe yield: 16 - 24 fry breads

INGREDIENTS

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons white sugar

3/4 cup milk

1 quart vegetable oil for frying

DIRECTIONS

Whisk together flour, baking powder, salt, and sugar. Add milk, and mix well. Divide dough into balls. Pat out on a flat, floured surface to 1/2 inch thick.

Fry in 1/2 inch hot oil, browning both sides. Serve warm.

NUTRITION INFORMATION

Servings Per Recipe: 16
Amount Per Serving
Calories: 118
Total Fat: 5.9g Cholesterol: <>

Submitted by Judy

Chicken Fajitas

Chicken Fajitas

4 servings

Ingredients

8 flour tortillas

1 teaspoon oil

1 pound boneless skinless chicken breast, cut in thin strips

1 large onion, cut in slivers from pole to pole

1 green bell pepper, cut in slivers pole to pole

1 red bell pepper, cut in slivers pole to pole

4 cloves garlic, finely chopped

2 tablespoons chili powder

3 teaspoons ground cumin

1 teaspoon black pepperground red pepper (to taste)

salt (to taste)

Directions

In a large wok, warm the oil. Cook the chicken slices until done, stir regularly. Add everything except tortillas. Mix well. Cook covered. Stir every few minutes. It's done when the peppers are tender and the vegetables are starting to get browned in spots. Serve with warmed flour tortillas.

Nutrition Facts

Amount Per Serving: Calories 485 - Calories from Fat 119Percent Total Calories From: Fat 25%, Protein 32%, Carbohydrate 43%Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 77mg, Sodium 377mg, Total Carbohydrate 52g, Dietary Fiber 2g, Sugars 0g, Protein 39g, Vitamin A 2259 units, Vitamin C 59 units, Calcium 0 units, Iron 3 units

Submitted by Angie

Portuguese Kale Soup

Portuguese Kale Soup

INGREDIENTS

1/2 pound dried white pea beans

1/2 pound chorizo sausage, thinly sliced

1 pound beef soup bones

1 quart water

1 medium head cabbage, chopped

2 bunches kale - rinsed, dried and chopped

5 potatoes, peeled and cubed

1 quart hot water or as needed

salt and pepper to taste

DIRECTIONS

Soak beans in twice their volume of water 8 hours or overnight. In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.

Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.

NUTRITION INFORMATIONServings Per Recipe: 10
Amount Per Serving
Calories: 301
Total Fat: 9.7g Cholesterol: 20mg Sodium: 321mg Total Carbs: 41.4g Dietary Fiber: 8.7g Protein: 14.7g

Submitted by Jo