Veggies | Misc | Meats | Casseroles | Appetizers | Italian | Soups | Desserts | Breakfast
Garlic Bread
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• 2 cloves fresh garlic minced
• 1 loaf French or Italian Bread - Either large football shaped loaf or long
• Italian bread (the kind you use for beef sandwiches)
• Garlic Salt (California Blend because it contains parsley)
Mix together butter and fresh garlic. Either cut bread in one inch thick slices or
in half and then in 4 inch pieces. Spread bread with butter and garlic mixture.
Sprinkle lightly with Paprika and Garlic Salt.
Broil until lightly browned or golden.
Serve warm and watch the broiler - it can brown quickly.
Green Chile and Corn Frittata
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• 6 Large eggs
• 1/2 cup of frozen corn, thawed
• 1 (4 ounce) can of chopped green chiles
• 1/4 cup of non-fat milk
• 1 tablespoon of chopped fresh parsley
• 1 tablespoon of chopped fresh cilantro
• 1/4 teaspoon of freshly ground pepper
• 3 dashes of hot pepper sauce, or to taste
• 8 cherry tomatoes, halved
• 2 scallions
• 1/2 cup of finely shredded Mexican 4 cheese blend
1. Whisk together eggs, corn, chiles, milk, parsley, cilantro, ground pepper, pepper sauce and cheese in a large bowl.
2. Spray a medium skillet with canola non-stick spray and set over medium low heat.
3. Add the egg mixture, top with the tomatoes, cut side up, and the scallions.
4. Cook, covered, until the eggs are set, about 15 minutes.
5. Cut into 4 wedges
Hint: Serve with your favorite salsa. Salsa verde tastes great with it.
Healthy Pizza
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• 1 Boboli Thin Crust (look for whole wheat)
• Olive Oil
• 1 t. Oregano
• Fresh Basil or 1 t. dry
• 1 t. garlic minced
• Sliced green, yellow, red peppers
• Sliced onion
• Sliced Olives
• Nonfat Jewel Brand Mozzarella Cheese
• Lowfat Mozzarella Cheese
• Black Pepper
Heat a little olive oil in a large frying pan about 1 1/2 tsp. Sauté peppers and onions until soft. Add oregano, basil, and mushrooms and sauté another minute or so. Layer nonfat mozzarella on crust. Layer vegetables over cheese and sprinkle with low fat mozzarella. Sprinkle with sliced olives—I use seasoned ones from Tony’s Deli (they have green and black in there). Sprinkle with fresh ground black pepper.
•Healthy Variations – Use a whole wheat Boboli crust--it’s a good way to increase the fiber. Combine low fat mozzarella with fat free mozzarella – you’ll cut the fat in half and never taste the difference.
Homemade Bread
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This recipe is for each loaf. Usually you should only mix two loaves at a time. I do use my Kitchenaid Mixer Dough Hook for the kneading.
• 3 Cups Flour (Unbleached Ceresota is my choice)
• 1 Teaspoon salt
• Pinch of Sugar
• 1 Cup Water - 110 degrees (the temperature of the water is very important - bread will not raise properly if water is too hot or cold)
• 2 Tablespoons Butter or Oil
• 1 envelope dry yeast
Mix one pack yeast with water. Let stand 10 minutes. Add a pinch of sugar and the butter or oil. Add flour and salt and knead for 6 minutes. Rub a very small amount of oil on the dough and put in a bowl. Cover well and put in a warm place to raise (the microwave can be a good spot). Let rise 1 1/2 - 2 hours (should be doubled in size). Divide dough in half if you have doubled the recipe, shape to fit your loaf pan. Cover and let raise once more but not more than 45 minutes.
If desired, brush with egg yolk and sprinkle with toasted sesame or poppy seed right before baking. Bake 45 minutes at 350 degrees in a preheated oven
As soon as the bread comes out of the oven, loosen from the sides of the pan and remove from pan. Then lay the loaf on its side to cool.
Sausage Bread Stuffing
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• 1 lb. bulk breakfast sausage
• 1 medium chopped onion
• 3/4 cup chopped celery
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. dried basil
• 1/2 tsp celery salt
• 1 tsp poultry seasoning
• 1/2 tsp dried oregano
• 10 cups DRY day-old white bread cubes
• 2 Tablespoons minced, fresh or dried parsley
• Chicken broth or bouillon
Cook sausage in skillet, breaking it up with a fork as it cooks, until all pink color is gone. Add celery and onion to sausage in skillet. Cook onion, stir in salt, pepper, basil, celery salt, poultry seasoning, oregano. Place bread cubes in large bowl. Add sausage mixture, parsley and enough chicken broth to moisten. Mix together gently. Will stuff one 12-14lb. turkey. Bake excess in ungreased casserole at 350F for 30 minutes.
* Healthy Variations - Use 50% reduced fat sausage.
Variation - use hot sausage for extra zip
Seasoned Bread Crumbs
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• 1/4 c. cheese
• 1 clove garlic (chopped)
• 1/2 t. basil
• 1/2 t. oregano
• 1/4 t. pepper
• 1/4 t. salt
• 1/4 t. granulated garlic
Use for artichokes or beef birds. For each cup of bread crumbs, add the above recipe.
Stuffed Portobello Mushrooms
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• 4 large Portobello mushrooms wiped clean and stems removed
• 1 tablespoon butter
• 2 green onions, chopped
• 1/2 cup finely chopped celery
• 2 small cloves of garlic, minced
• 2 tablespoon finely chopped sweet red peppers
• 1/2 cup of finely shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon seasoned breadcrumbs
1. Preheat the oven to 400 Degrees F
2. Remove the stems from the mushrooms and coarsely chop
3. Place the mushroom caps, stem side up on a jelly-roll pan.
4. Sauté the green onions, celery, garlic and red pepper in butter until softened about 2 minutes
5. Transfer the mixture to a bowl; add the mozzarella and the parsley
6. Stuff the filling into each mushroom cap, mounding it in the center.
7. Sprinkle a small amount of seasoned bread crumbs on top of each mushroom
8. Cook 10 minutes loosely covered with foil
9. Uncover and bake until the mushrooms are browned about 10 minutes
Hint: The best Portobello mushrooms will have firm, dry gills rather than fanned wide open.
