Friday, November 30, 2012

Cookie Dough Frozen Yogurt

Serving: 3
1. 1 cup margarine
2.1 cup light brown sugar
3. 1 tablespoon vanilla
4. 1 cup flour
5. 1/4 teaspoon baking soda
6. 1 cup chocolate chips
7. 6 oz. container of plain greek yogurt

1. Set aside a bowl of the flour & baking soda 
2. In a separate bowl, combine the margarine & sugar until it is well mixed together 
3. Slowly pour the flour mixture in with the margarine & sugar and mix 
4. Pour the chocolate chips into the mixture 
5. Once everything is combined, pour in the yogurt & mix well 
6. Store the cookie dough frozen yogurt mixture in a container & place in freezer for about 5 hours, or until solidifies 

Tuesday, November 27, 2012

Salmon Croquettes

Serving: 4
1. 4 (5 oz) cans of salmon (skinless boneless)
2. 5 tablespoons of light mayo
3. 1 tablespoon of Sweetener (Sweet 10-sugar substitute)
4. 1 tablespoon of lemon juice
5. 2 tablespoons of regular breadcrumbs
6. 1 egg
7. 2 1/4 teaspoons of onion powder

1. Drain juice out of salmon cans.  Scoop the salmon out of the cans into a bowl.
2. Add 5 tablespoons of mayo.  Mix well until smooth consistency. 
3. Add sweetener, and lemon juice.  Mix well.
4. In a separate bowl, whisk an egg.  Then pour into salmon mixture.
5. Add breadcrumbs and onion powder. Mix well.
6.  Take about 2 tablespoons of salmon mixture and roll into a ball.  Press down to make a pancake shape.  For a more crispy croquette, make them flatter.  If you don't want the middle to be as cooked, make them thicker by not pressing on them as much when forming their shape.   
7.  Take a frying pan and spray with cooking spray.
8.  On medium heat place croquettes onto pan for 2 minutes.  While they are frying, spray the top of the croquettes with cooking spray in order that they won't stick to the bottom when you flip them over.
9.  After 2 minutes flip over.  If the bottom hasn't become golden brown, leave on for an additional minute.  
10.  Once flipped, let them fry for about 3 more minutes.  During this time, you can spray the top of the croquettes again.
11.  Do this process one more time, but only leave them frying for about a minute and a half on each side.  
(You will be flipping the croquettes for a total of 3 times.  Allowing each side to fry twice)   

Thursday, November 22, 2012

Skirt Steak Stew

Serving: 4
1. 1 1/2 lbs of skirt steak
2. 15 oz can of white corn
3. 2 cups of chopped onions
4. 4 stalks of celery
5. 2 tomato mushroom sauce 11 oz cans
6. 1/3 cup of olive oil
7. 1/2 a teaspoon of onion powder

1. Chop celery into 1" pieces.
2. Place in large frying pan. 
3.  Open the can of corn, drain water and pour corn in the frying pan.  Add chopped onions and 1/3 cup of olive oil.
4. On medium-high, stir celery mixture until onions begin to brown.
5. While mixture is in the pan, chop skirt steak into 2" pieces
6. When onions brown, add skirt steak. Stir until cooked through.
7. Once cooked add the tomato mushroom sauce, bring to low heat, and add onion powder.  Stir until sauce begins to boil.

Tuesday, November 20, 2012

Olive Dip

Serving: 2
1. 1 cup of pitted black olives 
(If you buy olives with pits, you will need to cut around the pit. Much longer process!)
2. 1/4 teaspoon of garlic powder
3. 1 teaspoon of light mayo
4. 1 teaspoon of lemon juice

1. Put olives in blender. Blend until mixture becomes paste-like.
2. Pour in a bowl.  Add light mayo. Mix. 
3. Add lemon juice. Mix.
4. Add garlic powder. Mix.
Tastes well with fresh pita.

Tuesday, November 13, 2012

Breakfast Burrito Pockets

Serving: 5
1.10 mini tortilla's
2. 10 morning star sausages
3. 10 teaspoons of cheddar cheese
4. 1 avocado
5. 10 teaspoons of pinto beans
6. onion powder to taste
7. 4 eggs

1. Pre heat oven to 250 degrees
2. Scramble and fry eggs.
3. Chop sausage into eggs, and once cooked, set aside.
4. On a baking sheet, lay out tortillas wraps.
5. Add a teaspoon of cheddar cheese, pinto beans in the middle of each wrap.
6. Add a spoonful of egg/sausage mixture to each wrap.
7.  Add a slice of avocado to each wrap, and sprinkle onion powder.
8. Fold the wrap on each side in order to make a square shape.  Flip over so the flaps are facing downward toward the baking sheet.
9.  Place in the oven for 10 minutes.
*Serves well with salsa, sour cream, and guacamole.     

Friday, November 9, 2012

Chocolate Peppermint Frosting

Serving: 50 mini cupcakes

1. 1 1/2 sticks of margarine
2. 1 1/2 cups of confectioners sugar
3. 3/4 cup chocolate spread
4. 1 teaspoon of vanilla
5. 10 pieces of peppermint finely crushed
6. 2 drops of peppermint oil (or extract) 

1. mix together the margarine and confectioners sugar
2. Add in the chocolate spread & vanilla until all three ingredients are well combined
3. Mix in the peppermint candies (finely crushed) and peppermint oil
4. Apply to completely cooled cupcakes (or cake)

Tuesday, November 6, 2012

Champagne Jello Slushes

Serving: 42 jello slushes

1. 1 package of lemon flavoring jello 
2. 1 package of fruit punch flavoring jello 
3. 2 cups boiling water
4. 2 cups chilled champagne 
Optional: sliced fruit (such as strawberries or blueberries) 

1. Add the 2 packages of jello flavoring to the boiling hot water
2. Mix until the flavoring has disolved into the water 
3. Set in refrigerator until mixture has cooled (about 15 minutes) 
4. Add the champagne to the mixture 
5. Pour mixture into a bowl (optional: add little pieces of fruit into bowl before placing in freezer)
6. Leave in freezer for about 2 hours & continue to mix the mixture once every 45 minutes, until ready to serve!