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1 1/2 cups flour
1 tbsp fresh rosemary, finely chopped
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp ground white or black pepper
6 tbsp cold butter, cut in 18 pieces
2 cups finely grated Asiago cheese (8 oz)
2 tbsp milk
1/2 cup sour cream
Fresh Rosemary leaves (optional)
2 egg whites, slightly beaten (optional)


1. In a large bowl, combine flour, snipped rosemary, salt, garlic powder and pepper. Using a pastry blender, cut in butter until pieces are pea size. Add Asiago cheese and toss well. Drizzle milk over flour mixture. Gently toss with a fork.

2. Drop small dollops of sour cream over flour mixture. Using a wooden spoon, stir until dough comes together and forms a ball.

3. Turn dough out onto a lightly floured surface. Divide dough in half. Using your hands, roll each dough half back and forth from center to edges to form a 6 1/2 inch long log about 1 1/2 inches in diameter.

4. Place one log along the bottom edge of a piece of waxed paper or parchment paper. Roll up paper and dough log. If needed, continue to roll log back and forth to create an even shape from end to end. Repeat with second log. Chill for 24 to 48 hours.

5. Preheat oven to 325 F. Lightly grease a baking sheet; set aside. Unwrap logs. Using a sharp serrated knife, cut logs into 1/8 to 1/4 inch thick slices.
Place slices 1/2 inch apart on prepared baking sheet.
If desired dip rosemary leaves in egg whites and place in the centers of the slices.

6. Bake for 18 to 22 minutes or until golden (do not over brown edges).
Transfer to a wire rack and cool.

YIELD: about 54




1 (3 oz) pkg cream cheese, softened

1 (8 oz) pkg extra sharp cheddar cheese,
shredded (2 cups)

1 (8 oz) pkg extra sharp white cheddar cheese,
shredded (2 cups)

4 oz Gruyére cheese,
shredded (1 cup)

1 cup mayonnaise
1 (4 oz) jar diced pimientos, drained
1/2 cup bell peppers, finely chopped
1/3 cup onions, finely chopped
1 small jalapeno pepper, stemmed,seeded and minced
1 tbsp Worcestershire sauce
1/4 tsp ground cayenne (red) pepper


1. In a bowl beat cream cheese 30 seconds.
Gradually beat in other cheeses. Beat in mayonnaise.
Stir in pimientos, sweet pepper onion, jalapeno, Worcestershire and cayenne.

2. Add chosen stir ins* or divide the pimiento cheese into portions and add a different stir in to each.

3. Serve with your favorite dippers. (ie: crackers,
vegetable sticks,etc.)

Yield: 5 cups


Crumbled crisp cooked bacon, toasted pecans,
chopped green onions or diced tomatoes.

Nutritional Information

Total Fat (g)20
Saturated Fat (g)8
Monounsaturated Fat (g)3
Polyunsaturated Fat (g)6
Cholesterol (mg)39
Sodium (mg)275
Carbohydrate (g)3
Total Sugar (g)1
Fiber (g)1
Protein (g)8
Vitamin C (DV%)16
Calcium (DV%)24
Iron (DV%)2
Percent Daily Values are based on a 2,000 calorie diet.




1 lb ground beef
1 (10 3/4 oz) can condensed
cream of tomato soup

1/2 cup picante sauce or taco sauce
1/2 cup water
6 (6 inch) flour tortillas, cut in1 inch pieces
1/2 cup shredded cheddar cheese


1. Cook beef in a 10inch skillet over medium high heat
until well browned, stirring often to separate meat.
Drain meat well.

2. Stir into the skillet soup, picante or taco sauce, water and tortillas.
Heat to boiling. Reduce heat to low and cook 5 minutes.

3. Stir and top with cheese. Top with sour cream if desired.

Yield 4 servings




1 cup milk
6 eggs
2 (12 1/2 oz) pkg frozen French toast,

1 cup diced ham
1 cup diced turkey
1 cup shredded Swiss cheese
1/4 cup fresh parsley, chopped
1 tbsp powdered sugar
2 cups frozen strawberries, thawed with the syrup


1. Whisk together milk and eggs. In a separate bowl combine the ham, turkey, cheese and parsley.

2. Cut french toast into 3/4" cubes. In a 9 x 13 inch baking dish
layer half the bread cubes, top with half the meat and cheese mixture; repeat.
Pour milk and egg mixture over all. Cover and refrigerate overnight.

3. Bake at 375 F. 30 to 35 minutes or until set in the middle.
Cool 10 minutes. Sprinkle with powdered sugar.
Serve topped with strawberries.

Yield: 16 Servings



2 cups raw hamburger
2 cups raw potatoes, sliced
2 cups celery, chopped
1/2 cup onions, diced
1 cup green bell peppers, diced
1 can (14 1/2 oz) canned tomatoes
1 medium onion, thinly sliced
1 1/4 tsp black pepper
2 tsp salt


1. Preheat oven to 350 F.

2. Grease a 13 x 9 x 2 inch baking dish. Sprinkle each layer with
salt and pepper before adding the next layer.

3. Place potatoes in the bottom of the casserole. Add the layer of celery.
Add the layer of hamburger Add the layer of onions. Add the bell peppers.
Pour the tomatoes over the mixture.

4. Bake for 2 hours.




1/4 cup coriander seeds
1 fresh pork leg (18 to 20 lbs),
skinned and trimmed of top layer of fat

3 to 4 cups apple cider
2 cinnamon sticks
6 green cardamom pods
1 red onion, cut into wedges
1 yellow onion, cut into wedges
2 cups dried red cherries or dried cranberries
1/4 cup loosely packed thyme leaves
1/2 cup fresh parsley, chopped


1. Preheat oven to 350 F. In a skillet toast coriander seeds over medium high heat about 1 1/2 minutes or until fragrant, shaking pan often. Transfer to a dish to cool. Place seeds in coffee or spice grinder. Grind until seeds resemble coarse meal.

2. Rub pork with salt, freshly ground black pepper and ground coriander seeds. Place on rack in large roasting pan. Add 3 cups of the apple juice, the cinnamon and cardamom to pan.
Roast 5 1/4 to 6 hours or until pork reaches an internal temperature of 140 F. Remove from oven. Transfer pork to a large platter; keep warm. Pour pan juices through a mesh strainer into a large liquid measuring cup. Return pork to pan along with onions. Increase oven to 400 F.

3. Meanwhile, for Cherry Glaze skim fat from strained pan juices (if necessary, add additional apple juice to make 2 1/2 cups).
Transfer to a large saucepan. Add dried cherries.
Place over medium high heat. Simmer 10 to 15 minutes or until cherries rehydrate and liquid is consistency of syrup.

4. Brush pork with 1/4 cup of the Cherry Glaze. Return to oven. Roast 30 to 60 minutes or until pork reaches internal temperature of 150 F. and onions begin to brown (cover loosely with foil if pork becomes too brown).
Remove from oven, cover with foil.
Let stand 15 minutes.

To serve: Place pork on a warm platter. Arrange roasted onions around pork. Stir half of the fresh thyme and parsley into the Cherry Glaze. Carefully spoon some of the glaze over pork and top with remaining herbs. Serve with Cherry Glaze.

Yield: 8 servings (6 oz meat with 1/3 cup sauce) plus leftovers.

To check temperature: Insert meat thermometer into thickest
park of ham close to bone but not touching bone.
For accuracy, check multiple places.

Nutrition Information

*Total Fat (g)17
*Saturated Fat (g)6
*Monounsaturated Fat (g)8
*Polyunsaturated Fat (g)1
*Cholesterol (mg)146
*Sodium (mg)265
*Carbohydrate (g)42
*Total Sugar (g)32
*Fiber (g)5
*Protein (g)51
*Vitamin C (DV%)18
*Calcium (DV%)12
*Iron (DV%)20
*Percent Daily Values are based on a 2,000 calorie diet




3 chicken leg quarters (about 2 lbs total)
1 can (14 oz) reduced sodium chicken broth
2 1/4 cups water
1 bay leaf
1 tsp dried, crushed thyme
1 tsp salt
1/2 tsp ground black pepper
2 cups carrots, sliced
1 1/2 cups onion, chopped
3 cups dry wide noodles
2 cups milk
1 cup frozen peas
2 tbsp flour


1. Remove skin from chicken. In a 4 to 5 quart Dutch oven, combine chicken, water, broth, bay leaf, dried thyme, salt and pepper. Add carrots and onion. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until chicken is no longer pink. Discard bay leaf.

2. Remove chicken from Dutch oven; cool slightly. Remove meat from bones; discard bones. Chop or shred chicken; set aside.

3. Return vegetable mixture to boiling. Add noodles; cook uncovered for 5 minutes. Stir in 1 1/2 cups of the milk
and the peas.

4. In a screw top jar combine remaining 1/2 cup milk and flour. Cover and shake until smooth. Stir into the noodle mixture. Cook and stir over medium heat until thickened and bubbly. Stir in chicken. Cook for 1 to 2 minutes more or until heated through.

Yield: 6 servings Weight Watchers PointsPlus+ =8

Nutritional Information

Total Fat (g)6
Saturated Fat (g)2
Cholesterol (mg)102
Sodium (mg)624
Carbohydrate (g)37
Fiber (g)4
Protein (g)27
Percent Daily Values are based on a 2,000 calorie diet.




I can Pillsbury Crescent "Recipe Creations"
(found in biscuit section of dairy case)

1/3 cup shredded cheese
1/2 cup bacon, chopped
(about 10 slices of thick cut bacon)

1/2 onion, chopped
1 egg
1/4 cup whipping cream


1. Preheat oven to 375 F.

2. Start frying your bacon and onion in fry pan.

3. While cooking, unroll dough and cut into 12 squares.
Place squares into ungreased muffin cups. Spoon in cheese.
Top with bacon onion mixture on top of cheese.

4. In a bowl, beat egg and cream together and pour about
1 tbsp of the cream mixture into each cup.

5. Bake 12 to 15 minutes.

Yield: 12




2 lbs fresh sweet potatoes
1/2 cup sugar
1/4 cup butter,melted
1/4 cup milk
2 eggs, lightly beaten
1 tsp vanilla extract
1/2 cup brown sugar, packed
1/2 cup chopped pecans
1/4 cup flour
1 tbsp butter, melted


1. Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered in enough boiling salted water to cover for 25 to 30 minutes or until tender. Drain.

2. Preheat oven to 350 F. Transfer potatoes to a large mixing bowl.
Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs and vanilla.
Transfer sweet potato mixture to a 2 quart casserole dish.

3. In a small mixing bowl combine brown sugar, pecans, flour and the
1 tbsp melted butter.
Sprinkle over sweet potato mixture.

4. Bake uncovered for 30 to 35 minutes or until hot and bubbly.

Yield: 6 to 8 Servings


Calories 421, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 97 mg, Sodium 160 mg, Carbohydrate 61 g, Fiber 4 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 8%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet.




1 (32 oz) pkg frozen hash browns, thawed
1 medium size onion, chopped finely
6 tbsp margarine, melted
1 (16 oz) tub sour cream
1 (8 oz) bag cheddar cheese, shredded
1 (10 1/2 oz) can cream of chicken soup
cornflakes, crushed
4 tbsp margarine, melted


1. Preheat oven to 350 F.

2. In a 13 x 9 inch baking pan make single layers of
the following:
Potatoes, onions, 6 tbsp melted margarine, sour cream,
cheddar cheese and soup. Sprinkle top with cornflakes.

3. Drizzle 4 tbsp margarine over top. Bake 1
hour or
until bubbly and piping hot.
Remove from oven and serve.



4 small boneless skinless chicken breast halves,
cut in half crosswise
8 No-boil (oven ready)lasagna noodles
1 lemon
1 cup ricotta cheese
1 cup pitted green olives
Fresh Rosemary, optional
olive oil
ground black pepper


1. In a Dutch oven bring 3 inches water to boiling. Add noodles and 1 tsp olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.

2. Meanwhile, shred peel from lemon; cut lemon in half. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel.
In a skillet heat 1 tbsp oil over medium high heat. Add chicken. Cook 10 minutes or until no longer pink, turning once. Add olives; heat through and remove from heat.

3. In microwave safe bowl combine ricotta, lemon juice and 1/2 teaspoon
each salt and pepper. Microwave on FULL power (high) 30 seconds stirring once.

4. Spoon ricotta mixture into bowls. Top with noodles, chicken, olive mixture, remaining lemon peel. Fresh Rosemary if desired. Pass lemon wedges.

Yield: 4 servings

Nutrition Information

Total Fat (g)19
Saturated Fat (g) 7
Cholesterol (mg)130
Sodium (mg)1053
Carbohydrate (g)30
Fiber (g)4
Protein (g)39
Vitamin C (DV%)44
Calcium (DV%)17
Iron (DV%)15
Percent Daily Values are based on a 2,000 calorie diet




5 to 6 large apples
6 Snickers candy bars
1 (8 oz) bar cream cheese, softened
1 (10 oz) jar caramel ice cream topping
1 (12 oz) tub frozen whipped topping, thawed


1. Cut the apples and candy bars into small chunks.

2. Mix cream cheese and caramel topping with the apples and candy bars.

3. Fold in whipped topping and chill.

Yield: 8 Servings




1 1/2 cups grated carrots
1 cup raisins
1/2 cup thinly sliced celery
1/2 cup chopped walnuts
1/3 cup mayonnaise or plain yogurt


1. In a bowl combine all ingredients and mix well.

2. Cover and refrigerate until chilled.

Yield: 6 Servings Serving size: about 1/2 cup

Weight Watchers PointsPlus+ = 7
Nutritional Information

Calories 260; Protein 4g; Fat 16g (Sat. Fat 2g); Carbohydrate 25g;
Dietary Fiber 3g; Cholesterol 5mg; Sodium 105mg



1 cup melted butter
1/2 tsp. saffron threads, finely crumbled
(or 1 tsp powdered saffron)

1 cup milk
3/4 cup sugar
1 tsp. salt
2 pkg dry active yeast (4 1/2 tsp)
6 1/2 cups all-purpose flour
2 eggs, well-beaten, plus one egg white
raisins or currants to decorate


1. Crumble saffron threads into melted butter.
Let sit 30 minutes to an hour (this intensifies the saffron flavor).

2. Heat milk to a light boil, turning off heat when it reaches the scalding point (with small bubbles across the top).

3. Stir in melted butter, sugar and salt. Pour mixture into mixing bowl and allow to cool until finger warm (just cool enough to touch). Stir in yeast and let sit for 10 minutes.

4. Mix 3 1/2 cups flour into liquid. Stir in two well beaten eggs. Add enough of remaining flour to form a soft dough (just until the dough pulls away from the sides of the bowl. Don't add too much flour).

5. Transfer dough to a large greased bowl and turn to coat all sides. Cover with a clean towel and allow to rise until doubled, about 1 hour.

6. Punch down risen dough. Lightly knead two or three times on a floured surface. Pinch off small handfuls of dough (about the size of a racquetball) and roll into "snakes." Shape snakes into "S" shaped buns or other desired shapes Place on a lightly greased baking sheet; cover with the towel again and allow to rise until doubled (about an hour).

7. Decorate buns with raisins, brush with egg white, and bake in preheated 375º F. oven about 15 minutes just until brown.

Yield: 20 buns




2 cups flour, sifted
3 tsp baking powder
1 tsp salt
2 eggs, well beaten
1 can (14 1/2 oz) cream style corn
2 cups milk
1/4 cup melted butter


1. Combine dry ingredients in a mixing bowl.

2. In another bowl combine eggs, corn, milk and melted butter.

3. Add wet ingredients into dry ingredients, mixing lightly.

4. Bake in a lightly greased skillet until golden brown, turning once.

5. Keep corn cakes warm in oven or warming drawer until all are cooked.

Variation: Add chopped bell peppers if desired.


CHICKEN CHOW MEIN (Weight Watchers 5 PointsPlus+)


1/4 cup butter
1/2 cup chopped mushrooms
2 cups chopped celery
2 onions, chopped
1/4 tsp garlic powder
2 1/2 cups chicken broth
1 (15 oz) can baby corn
1/2 cup green beans
2 tsp soy sauce
2 tbsp cornstarch
1/3 cup cold water
3 cups cooked, cubed chicken meat


1. In a wok or skillet, melt butter or margarine over medium heat.
Add mushrooms, celery, onions and garlic powder. Cook until the onions have wilted.
Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.

2. Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken and heat through.

3. Serve over white rice.


Serving size: 1/7 of recipe.

Nutritional Information Weight Watchers PointsPlus+ =5

Total Fat 9g
Saturated Fat 4.8g
Cholesterol 71mg
Sodium 683mg
Potassium 311mg
Total Carbohydrates 9.5g
Dietary Fiber 5.7g
Protein 20.1g
Sugars 4.9g




1/3 cup chopped onion
2 tbsp diced pimento
1 (10 3/4 oz) can low sodium condensed
cream of mushroom soup
3 tbsp fine dry bread crumbs
1/2 tsp ground black pepper
2 (9 oz) boxes frozen French style green beans
1/4 cup plain fat free yogurt
2 tsp margarine

1. Preheat oven to 350 F.

2. Cook the green beans according to package directions.
Drain well.

3. Meanwhile, in a small saucepan, cook the onion in margarine until tender.
Stir in bread crumbs and set aside.

4. In a large mixing bowl stir together the soup, yogurt, pimiento and pepper.
Stir in the beans.
Transfer mixture to a 1 quart casserole.
Sprinkle bread crumb mixture over beans in casserole.

5. Place casserole in oven and bake 25 to 30 minutes or until the mixture is heated
through and crumbs are golden brown.
If desired, garnish with additional pimiento pieces.

Yield: 5 side dish servings.

Nutritional Information Weight Watchers PointsPlus=3

Servings Per Recipe 5 side dish servings

Total Fat (g)6
Saturated Fat (g).5
Cholesterol (mg)3
Sodium (mg)330
Carbohydrate (g)15
Fiber (g)2
Protein (g)4
Vitamin A (DV%)11
Vitamin C (DV%)22
Calcium (DV%)11
Iron (DV%)7
Starch (d.e.).5
Fat (d.e.)1
Percent Daily Values are based on a 2,000 calorie diet




2 tbsp olive oil
1 lb large raw shrimp , peeled
1 tsp minced garlic
2 fresh green onions , chopped
3 tbsp cooking sherry
1 medium tomato, diced
1 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
1 tsp white pepper
1/8 tsp oregano leaves
1/8 tsp ground thyme
2 tbsp chopped parsley


1. Heat the olive oil in a large skillet, and sauté the shrimp until they begin to turn pink.

2. Add the garlic and green onions; saute for 1 minute longer.

3. Add sherry, tomato, Worcestershire sauce, hot pepper sauce, pepper, oregano,
thyme and parsley.

4. Cook about 5 minutes, or until the shrimp is fully cooked and sauce has
thickened slightly then serve.

(Old Method)Weight Watcher Points = 3 per serving
Weight Watchers PointsPlus+=3

Nutrition Information

* Calories 131
* Total Carbs 6.8g
* Dietary Fiber 1.1g
* Sugars 1.5g
* Total Fat 7.6g
* Saturated Fat 1.1g
* Unsaturated Fat 6.5g
* Potassium 335.8mg
* Protein 7.3g
* Sodium 205.7mg
* Dietary Exchanges
* 1 1/2 Fat
* 1/2 Vegetable
* 1 Very Lean Meat




1lb cooked turkey or chicken, shredded
1 onion, chopped
1 (14 1/2 oz) can green beans, drained
1 (10.75 oz) can condensed cream of mushroom soup
8 oz cubed Cheddar cheese
1 (8 oz) bag shredded Cheddar cheese
4 cups prepared mashed potatoes


1. Preheat oven to 350 degrees F. (175 degrees C.)

2. Place turkey in an even layer on bottom of a
9 by 13 inch baking dish. Top with a layer of onion and a layer of green beans so that turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together cubed cheese and mashed potatoes; spoon over the top of the casserole and spread to cover.

3. Bake for 30 to 40 minutes in oven until heated through.

Yield: 6 Servings




1 1/2 cups celery, sliced
1 1/2 cups carrots, peeled, trimmed and chopped
5 cups cooked turkey, cubed
1 (10 oz) pkg frozen peas, thawed
1 (6 oz) can mushroom slices
4 cups canned turkey broth
1 cup milk
1/2 tsp celery salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
2/3 cup flour
3/4 cup water
2 refrigerated pie crusts, (any brand found in biscuit section)


1. Preheat oven to 425 F.

2. Fill a saucepan with 1 inch of water and bring to a boil over medium heat. Add celery and carrots.
Cook for 10 minutes. Remove from heat. Transfer to a colander, rinse under cold running water and drain.

3. Place celery, carrot, turkey, peas and mushrooms in a large bowl.
Toss together and mix thoroughly. Distribute evenly among six 5 inch round casserole dishes.

4. Combine broth, milk, celery salt, pepper and nutmeg in a heavy saucepan and bring to a boil over medium heat. Remove from heat.

5. In a small bowl, mix flour and water to a smooth paste. Stir into the saucepan. While continuing to stir, return pan to medium heat and
return to a boil. Lower heat and simmer, stirring constantly for about 2 minutes longer until mixture is thick and smooth. Pour sauce in equal amounts over the turkey vegetable mixture in the six casseroles.
Set aside to cool.

6. Lay a sheet of pie dough on a floured surface. Using a clean 5 inch
round casserole dish, cut three dough circles from the sheet.
Repeat process with second sheet of dough. Lay a dough circle atop each of the individual casseroles, crimping the outer edge of dough down over each dish rim. With a sharp pointed knife make 3 small cuts near center of each crust to allow steam to escape. Put casseroles on a cookie sheet and bake 30 minutes until crust is golden and filling is bubbly.

Serves: 6




3 oz asparagus spears
12 fully cooked bacon slices
1 ham steak
6 eggs
1/4 teaspoon black pepper
1/2 cup Parmesan cheese, shredded
1 Roma tomato, seeded and diced
sesame seeds (optional)
1 tsp olive oil
1/4 cup chopped onion
1 cup potatoes, diced into 1/4 inch cubes


1. In a 10 inch skillet heat oil over medium high heat until hot.

2. Add onion and potatoes; stir and cook about 5 minutes.

3. Cut asparagus spears into thirds. Add asparagus and ham to skillet.

4. Meanwhile, in a medium size bowl beat eggs and pepper; stir in Parmesan cheese.

5. Reduce skillet heat to medium low; pour eggs over potato mixture.

6. Cover; cook 14 to16 minutes or until egg mixture is set in center.
Remove from heat.

7. Sprinkle diced tomato over frittata.

8. Cut into wedges and serve with Fully Cooked Bacon Slices which have been heated according to package directions. Sprinkle bacon with sesame seeds if desired.

Servings: 8




4 boneless, skinless chicken breasts
1 tbsp olive oil
1 clove garlic, sliced
1 (28 oz) can diced tomatoes, with liquid
1/2 cup snipped dried apricots
1/3 cup golden raisins
salt and pepper to taste


1. Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil 4 minutes per side or until browned.
Add garlic; cook and stir 1 minute more.

2. Add tomatoes, apricots and raisins; bring to boiling.
Reduce heat and simmer covered 3 to 5 minutes or until chicken is cooked through and no pink remains.
Uncover and cook to desired consistency.
Season to taste with salt and pepper.

Yield: 4 servings




2 large sweet potatoes, peeled
1 tsp lemon juice
1 cup cooking sherry
3 tbsp butter, unsalted
1 tbsp onions, diced
2 cups + 2 tbsp brown sugar
1/2 tsp ground cloves
3/4 tsp white pepper
1 pinch thyme
1 (16 oz) bag frozen green beans


1. Preheat oven to 400º F.
Cut sweet potatoes into 1/4 by 1/4 by 3 inch spears.
Place in a 9 by 13 inch casserole.
Add 2 cups of the brown sugar, lemon juice and 1/2 cup cooking sherry.
Bake in oven 25 minutes basting several times.

2. While potatoes cook, melt butter in saute pan.
Add onions, the 2 tbsp brown sugar, seasoning and green beans.
Saute for 2 minutes; add remaining cooking sherry and continue to
saute until desired tenderness of vegetables.
Remove from heat and keep warm.

3. Remove sweet potatoes from any remaining basting liquid.
Toss with green beans and serve.

Yield: 6 Servings



To brine the turkey you need space for a 5 gallon pan
in your refrigerator.
If you don't have the room or the pan, you can cook the
brine in a smaller pan.


2 1/2 gallons water
2 1/2 cups kosher salt
1 cup maple syrup
24 bay leaves
24 cloves garlic, peeled
1/3 cup whole black peppercorns
2 small bunches fresh flat leaf parsley (about 4 oz)
1 small bunch fresh sage (about 1 ounce)
6 medium sprigs fresh rosemary
Zest and juice of 4 large lemons (remove zest in long strips with vegetable peeler)


1 (14 to 16 lb) natural turkey (preferably fresh)
1 recipe Three Herb Butter, softened
2 tbsp kosher salt
2 tbsp freshly ground black pepper
2 oz (4 tbsp) unsalted butter, melted


2 1/2 oz (5 tbsp) unsalted butter
2 1/2 oz (1/2 cup) flour
4 cups Three Herb Turkey Broth or low salt chicken broth
1 1/2 cups Pinot Noir
Kosher salt
Freshly ground black pepper
Three Herb Butter
1/2 lb (1 cup) unsalted butter, at room temperature
1/2 cup finely chopped shallots (about 3 oz)
1/2 cup dry white wine
1/4 cup chopped fresh flat leaf parsley (from about 1oz parsley sprigs)
1/4 cup chopped fresh thyme leaves (from about 3/4 oz thyme sprigs)
1/4 cup chopped fresh sage leaves (from about 1/2 oz sage sprigs)
Three Herb Turkey Broth
1 1/2 to 2 lbs turkey parts, such as backs, wings or legs
1 large onion (about 12 oz), coarsely chopped
4 large stalks celery (about 9 ounces), coarsely chopped
2 small carrots (about 4 oz), coarsely chopped
2 cups dry white wine
6 cups low-salt chicken broth
Half a small bunch fresh flat leaf parsley (about 1 oz)
Half a small bunch fresh sage (about 1/2 oz)
Half a small bunch fresh thyme (about 1/3 ounce)
3 bay leaves
1 tbsp whole black peppercorns

1. Two days ahead of time- Prepare the brine:

Put all the brine ingredients in a 5 gallon stockpot with a lid. Cover and bring to a boil over high heat.
Reduce heat to medium low and simmer 5 minutes.
Remove from heat, cool to room temperature and cover the pot. Refrigerate brine until cold, preferably overnight.

2. One day ahead:

Brine the turkey:
If already loose, trim tail from the turkey; otherwise, leave it attached. Remove and discard the giblets.
Keep the neck and tail in the refrigerator.
Rinse turkey and put it in the pot with the brine.
Refrigerate for 8 to 24 hours before roasting the turkey.

3. Prepare and roast the turkey:

Position a rack in the bottom of the oven and heat oven to 350 F. Remove turkey from brine and discard brine.
Rinse turkey well and pat dry. Set it in a large flameproof roasting pan. Gently slide your hand between the breast meat and skin to separate the skin so you can apply the herb butter. Slice the herb butter into 1/4 inch thick rounds and distribute them evenly between the skin and breast meat, completely covering the breast. Maneuver a few pieces between the skin and legs also.
Next, with your hands on the outside of the turkey, massage the butter under the skin to distribute it evenly and break up the round pieces so the turkey won't look polka dotted when it's done.

4. Sprinkle 1 tbsp of the salt and 1 tbsp of the pepper in the cavity of the turkey. Tie the legs together. Fold the wings back and tuck the tips under the neck area. Flip the turkey onto its breast, pat the back dry and brush with some of the melted butter. Sprinkle with some of the remaining salt and pepper. Flip the turkey over, pat dry again, brush all over with the remaining butter and sprinkle with the remaining salt and pepper. Put the reserved neck and tail in the pan with the turkey. Cover the pan very tightly with foil and put in the oven, legs pointing to the back of the oven if possible (the legs can handle the higher heat in the back better than the breast can). Roast undisturbed for 2 hours and then uncover carefully (watch out for escaping steam). Continue to roast, basting every 15 minutes with the drippings that have collected in the pan until an instant read thermometer inserted in the thickest part of both thighs reads 170 to 175 F. and juices run clear when thermometer is removed, (45 minutes to 1 hour more) for a 15 lb turkey.

5. Remove turkey from the oven. With a wad of paper towels in each hand, move the turkey to a serving platter.
Cover with foil to keep warm and set aside. Discard neck and tail; reserve the drippings in the roasting pan.
Let turkey rest for 30 minutes while you make gravy and heat the side dishes.

6. Make the gravy:

Melt the butter in a small saucepan over medium high heat until foaming. Add the flour and quickly whisk it into the butter until it's completely incorporated. Cook, whisking constantly until the roux smells toasty and darkens slightly to a light caramel color, about 2 minutes. Watch carefully, as you don't want it to get too dark.
Remove from the heat and set aside.

7. Pour the reserved turkey drippings into a clear, heatproof container, preferably a fat separator cup. (Don't rinse the roasting pan). Let set until the fat rises to the top and then pour out 1 cup of the juices, (or remove and discard the fat with a ladle and measure 1 cup of the juices). Combine the juices with the turkey or chicken broth.

8. Set the roasting pan on top of the stove over two burners on medium heat. Add the Pinot Noir and simmer, scraping the pan with a wooden spoon to release any stuck on bits, until the wine has reduced by half, about 5 minutes. Add broth mixture and simmer to meld the flavors, about 5 minutes. Whisk in the roux a little at a time until you have reached your desired thickness (you may not want to use it all). Adjust the seasoning with salt and pepper to taste. Strain through a fine sieve and transfer to a serving dish.

On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.

Make Ahead:
The butter can be made up to 1 week ahead and refrigerated or up to 2 months ahead and frozen. If frozen, take the butter out of the freezer and store in the refrigerator a day before you plan to use it.
Three-Herb Turkey Broth
Position a rack in the center of the oven and heat the oven to 350 F. Put the turkey parts in a small roasting pan (approximately 9 by13 inches) along with the onion, celery and carrots. Roast until the meat is well browned, 1 to 1 1/4 hours. Transfer the turkey parts and vegetables to a 4 quart saucepan.
Add the wine to the roasting pan and scrape any browned bits with a wooden spoon to release them into the wine. Pour the wine into the saucepan and add the chicken broth, herbs, bay leaves and peppercorns. Bring to a boil over
medium high heat; reduce heat to medium low or low and simmer gently until meat is falling off the bone, 30 to 40 minutes skimming occasionally to remove the fat and foam that rises to the top. Strain the broth through a fine sieve, cover and refrigerate until ready to use.
Remove any solidified fat before using.

Make Ahead:
The turkey broth can be made up to 4 days ahead and refrigerated or up to 2 months ahead and frozen.

Make Ahead Tips:

The brine should be prepared 2 days before the Thanksgiving dinner. The turkey should be brined the day before. The roux may be prepared on Thanksgiving day and left at room temperature; whisk to re-combine before using.




1 (12oz) pkg jumbo shell macaroni
3 large bell peppers, chopped
1 1/2 cups chopped red onion
1 fresh jalapeno pepper, seeded and chopped
2 tbsp vegetable oil
2 cups chicken, cooked and chopped
1 (16 oz) can refried beans
1/2 of 1(1.25 oz) envelope taco seasoning(3 tbsp)
2 (10 oz) cans enchilada sauce
1 (8 oz) bag shredded Mexican 4 cheese blend
1 cup sliced green onions
2 cups Nacho Cheese flavor tortilla chips, crushed
Sour Cream or avocado dip


1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

2. In skillet cook sweet peppers, onion, jalapeño, and 1/4 tsp salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.

3. Divide filling among shells. Spread 1 cup of remaining enchilada sauce in a 3 quart rectangular baking dish. Arrange shells on top of sauce. Drizzle with remaining enchilada sauce.

4. Bake covered for 30 minutes. Uncover and sprinkle with remaining cheese.
Bake 5 minutes longer or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and or sour cream.

Yield: 8 to 10 servings

Nutrition Information
* Calories520,
* Total Fat (g)20,
* Saturated Fat (g)8,
* Monounsaturated Fat (g)2,
* Polyunsaturated Fat (g)4,
* Cholesterol (mg)56,
* Sodium (mg)1338,
* Carbohydrate (g)60,
* Total Sugar (g)6,
* Fiber (g)6,
* Protein (g)27,
* Vitamin C (DV%)93,
* Calcium (DV%)21,
* Iron (DV%)20,
* Percent Daily Values are based on a 2,000 calorie diet




3 baked sweet potatoes, medium to large size
3 tbsp granulated Splenda No Calorie Sweetener
2 tbsp butter, softened
2 oz cream cheese, softened
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/4 tsp salt
1/8 tsp black pepper
1 egg
1/4 cup chopped pecans


1. Preheat oven to 375 F.

2. Slice sweet potatoes in half lengthwise. Scoop out with
spoon leaving skins about 1/4 inch thick. Set skins aside.

3. Place potato flesh in medium size mixing bowl. Add
remaining ingredients and mix until well combined.

4. Fill reserved skins equally with filling.

5. Bake 25 to 35 minutes

Serving size= 1/2 potato


Servings: 6 Weight Watcher PointsPlus+ =5 per serving

Amount Per Serving

Calories: 170
Calories from Fat: 100
Total Fat: 11g
Saturated Fat: 5g
Cholesterol: 55mg
Sodium: 200mg
Total Carbs: 16g
Dietary Fiber: 4g
Sugars: 3g
Protein: 3g



1/2 stick butter
4 skinless, boneless chicken breast halves
1 cup cup sliced fresh mushrooms
2 tbsp shallots, minced
1/4 tsp salt
1/4 tsp black pepper
4 oz grated Mozzarella cheese


1. Melt butter over medium heat. Add mushrooms and shallots and
sprinkle with salt and pepper. Cook 10 minutes.

2. Add chicken and cook 10 minutes on each side or until tender.
Transfer chicken to platter and sprinkle with grated cheese.

3. Transfer chicken to platter and sprinkle with grated cheese.

4. Top with mushroom mixture.
Cook and let stand 5 minutes or until cheese melts.

Yield: 4 to 6 servings



( I had to clean up the title a bit,lol) This recipe uses water,
however I prefer the cream gravy version.


2 lbs ground hamburger browned
1 onion, diced
4 to 5 tbsp flour
1 (14 1/2 oz) can crushed tomatoes
1 tsp sugar
2 tbsp Worcestershire sauce
1/8 teaspoon ground mace
1 cup water
2 cups beef broth
1 tsp salt
1 tsp ground black pepper


1. Brown onions and set aside. Brown hamburger until no longer pink,
sprinkle in flour and continue cooking, mixing in flour until no longer white.
Add onions and all remaining ingredients.

2. Stir and cover. Lower heat and simmer 30 minutes stirring frequently.
Thin with more water if needed.
Place in a warm oven 30 minutes or until ready to serve.

3. Serve over toasted bread slices.



6 skinless, boneless chicken breasts
1 cup all purpose flour
t tsp Kosher salt
1/2 tsp freshly ground black pepper
2 extra large eggs
1 1/4 cups seasoned bread crumbs
1/2 cup freshly grated Parmesan plus
extra when serving
Unsalted butter
Olive oil
Salad greens for 6, washed and spun dry
Lemon Vinaigrette (recipe below)


1. Pound chicken breasts until they are 1/4 inch thick. You can use either a
meat mallet or a rolling pin.

2. Combine the flour, salt and pepper on a dinner plate. On a second plate,
beat the eggs with 1 tbsp of water.
On a third plate, combine the bread crumbs and 1/2 cup
grated Parmesan cheese. Coat chicken breasts on both sides with flour mixture
then dip both sides into egg mixture and dredge both sides in bread crumb
mixture pressing lightly.

3. Heat 1 tbsp butter and 1 tbsp olive oil in a large sauté pan and cook 2 or
3 breasts on medium low 2 to 3 minutes a side, until cooked through.
Add more butter and oil and cook the rest of the breasts. Toss salad
greens with Lemon Vinaigrette. Place a mound of salad on each hot breast.
Serve with extra grated Parmesan.

Yield: 6 Servings


In a small bowl, whisk together 1/4 cup freshly squeezed lemon juice (2 lemons), 1/2 cup olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Nutritional Infromation

* Per Serving

* Calories638,
* Total Fat (g)34,
* Saturated Fat (g)8,
* Monounsaturated Fat (g)19,
* Polyunsaturated Fat (g)4,
* Cholesterol (mg)174,
* Sodium (mg)1158,
* Carbohydrate (g)37,
* Total Sugar (g)2,
* Fiber (g)3,
* Protein (g)46,
* Vitamin C (DV%)21,
* Calcium (DV%)18,
* Iron (DV%)24,
* Percent Daily Values are based on a 2,000 calorie diet




1 medium size carrot, cut into large chunks
1 medium size russet potato, cut into
large chunks
1 medium size parsnip or turnip, peeled and
cut into large chunks
1 small onion, quartered
1 tbsp olive oil
1 tbsp balsamic vinegar
1 Cornish game hen ( about 1 1/2 lbs)
2 garlic cloves, minced
1/2 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp ground black pepper
fresh rosemary or sage leaves, optional
cherry tomatoes, optional


Preheat oven to 400 degree F.

1. In a large bowl, combine carrot, potato, parsnip or turnip and onion. Add oil and balsamic vinegar; toss to lightly coat. Spread in a 9 by 9 by 2 inch baking pan; cover with foil. Roast 30 minutes. Reduce oven temperature to 375 degree F.

2. Meanwhile, gently separate the skin from the hen breast and tops of drumsticks by easing a paring knife or your fingers between the skin and the meat to make 2 pockets that extend all the way down to the neck cavity and over the drumsticks. In a small bowl, combine garlic, rosemary, salt and pepper. Set aside 1/2 teaspoon of the dried rosemary. Rub remaining rosemary mixture under the skin onto the breast and drumsticks. Using 100 percent cotton string tie drumsticks to tail; tie wing tips to body. Sprinkle the reserved rosemary mixture on the skin. Uncover vegetables. Add hen to baking pan.

3. Roast hen and vegetables, uncovered, for 1 to 1 hour 15 minutes, or until vegetables are tender and an instant read thermometer inserted into the thigh of the hen registers 180 degree F. (the thermometer should not touch the bone), stirring vegetables once or twice. Remove string. Cover with foil; let stand for 10 minutes before serving.

4. If desired garnish with fresh rosemary or sage leaves and tomatoes. To serve hen use kitchen shears or a long heavy knife to carefully cut hen in half lengthwise. Remove skin and discard. Serve with vegetables.

Yield 2 Servings. Serving Size = 1/2 Hen

Weight Watcher PointsPlus+ per serving = 9
Weight Watchers(old calculation Method) = 7 Points per serving

Servings Per Recipe= 2

Nutrition Information
Per 1/2 hen

*Total Fat (g)12
*Saturated Fat (g)2
*Cholesterol (mg)133
*Sodium (mg)399
*Carbohydrate (g)27
*Fiber (g)5
*Protein (g)32
*Starch (d.e.)1.5
*Vegetables (d.e.)1
*Lean Meat (d.e.)3.5
*Percent Daily Values are based on a 2,000 calorie diet.



NOTES: (This can also be used as a Weight Watchers Recipe,
as it calculates to a 5 PointsPlus+ per serving Weight Watcher recipe)


3/4 cup apple juice or cider
1 lb sweet potatoes, peeled and sliced 1/4 inch thick,
about 3 cups

1 cup coarsely chopped cooking apples,
(such as Jonathan, Macintosh or your favorite variety for cooking)
2 tbsp dried cranberries
2 tbsp maple flavored syrup
2 tbsp rum (optional)
1/4 tsp salt
2 tbsp chopped hazelnuts or walnuts, toasted


1. In large skillet heat apple juice.
Add sweet potato slices spreading evenly.
Cook covered over low heat about 12 minutes or until potatoes are nearly tender.
Stir in apple, cranberries, maple syrup, rum (if desired) and salt.
Cook covered over low heat for 3 to 4 minutes more or just until apple is tender.

2. Uncover and boil gently 3 to 4 minutes longer or until liquid is syrupy.
Place in serving bowl and sprinkle with nuts.

Serving Size: About 1 cup

Yield: 4 servings Weight Watchers PointsPlus+ =5

Nutrition Information

* Calories197,
* Total Fat (g)3,
* Saturated Fat (g)0,
* Monounsaturated Fat (g)2,
* Polyunsaturated Fat (g)0,
* Cholesterol (mg)0,
* Sodium (mg)208,
* Carbohydrate (g)42,
* Total Sugar (g)21,
* Fiber (g)5,
* Protein (g)3,
* Vitamin A (DV%)0,
* Vitamin C (DV%)7,
* Calcium (DV%)5,
* Iron (DV%)7,
* Starch (d.e.)1,
* Fruit (d.e.)1,
* Other Carbohydrates (d.e.).5,
* Fat (d.e.).5,
* Percent Daily Values are based on a 2,000 calorie diet




1 lb sliced fresh mushrooms
3 tbsp butter
6 skinless boneless chicken breast halves,
(marinated in Italian salad dressing)

3 tbsp rice vinegar or white wine vinegar
1 1/2 cups whipping cream
3 tbsp capers, drained
1/2 tsp ground black pepper


1. Place chicken breasts in plastic storage bag, pour enough
dressing in to cover chicken and place in refrigerator.
Let set for 1 to 2 hours before cooking.

2. In a large skillet cook mushrooms in 1 tbsp of the
hot butter over medium high heat about 5 minutes or
until tender. Remove mushrooms from skillet.

3. Reduce heat to medium. Add remaining 2 tbsp butter
and the chicken breast halves to skillet.
Cook 8 to 12 minutes or until no longer
pink, (170 F.) on a meat thermometer, turning once.
Remove chicken from skillet and keep warm.

4. To skillet add vinegar, stirring to loosen browned
bits in bottom of skillet. Return skillet to heat.
Stir in cream, capers and pepper. Bring to boiling.
Boil gently uncovered 2 to 3 minutes or until sauce is slightly thickened.
Return mushrooms to skillet; heat through.
Top chicken with mushroom sauce.

Makes 6 servings Serving size = 1 chicken breast half per serving

Weight Watchers PointsPlus+ =12 per serving


* Calories456
* Total Fat (g)34
* Saturated Fat (g)19
* Monounsaturated Fat (g)9
* Polyunsaturated Fat (g)2
* Cholesterol (mg)183
* Sodium (mg)967
* Carbohydrate (g)7
* Total Sugar (g)3
* Fiber (g)1
* Protein (g)33
* Vitamin C (DV%)1
* Calcium (DV%)5
* Iron (DV%)5
* Vegetables (d.e.)1
* Very Lean Meat (d.e.)4.5
* Fat (d.e.)6
* Percent Daily Values are based on a 2,000 calorie diet.

Weight Watcher Points per Serving = 12




1 (2 lb) bag frozen french fries
1 lb ground beef
1/2 cup ketchup
1/4 cup yellow mustard
1/4 tsp salt
1/4 tsp black pepper
1 small onion, chopped
1/2 cup sliced dill pickles
3/4 cup cheese sauce, warmed


1. Place frozen French fries on baking sheet and bake according to package directions.

2. Meanwhile, in a large skillet cook the ground beef over high heat until browned, about 6 to 8 minutes; drain off excess fat.

3. Stir in ketchup, mustard, salt and pepper; mix well and cook 2 to 3 minutes or until heated through.

4. Place fries on a large platter, spoon the meat mixture over the fries and sprinkle with the onion and pickles. Drizzle cheese sauce evenly over everything.
Serve immediately.

Yield: 4 Servings




2 lbs ground beef
1 tsp minced garlic
1 (28 oz) can crushed tomatoes
2 (15 oz) cans red kidney beans, undrained
1 (1 oz) envelope dry onion soup
3 tbsp chili powder
8 Kaiser rolls


1. In a large pot combine the ground beef and garlic over
medium high heat, brown 10 minutes.

2. Add crushed tomatoes, kidney beans, onion soup mix and chili powder;
mix well and bring to boil stirring frequently.
Reduce heat to low and simmer 30 minutes.

3. Meanwhile, cut a 1 1/2 inch circle off top of each roll and
remove bread circles.
Reserve the circles to serve with the chili for dunking.
Hollow out the rolls leaving 1/2 inch of bread around the sides,
creating bowls.

4. Place bread bowls on plates and spoon chili into them,
allowing the chili to overflow.

Serves: 8

Serve sour cream, chopped onions and shredded cheese as optional toppings.




1 1/2 pounds ground turkey, preferably 85/15
1 medium onion, diced
2 tbsp ground cumin
1 1/2 tbsp chili powder
1 tsp salt
2 tsp ground pepper
1/2 tsp cayenne pepper
1 (12 oz) can beer
1 (15 oz) can Niblets corn, drained
1 (15 oz) can black beans, rinsed and drained
1 (12 to 14 oz) bag tortilla chips
1 (16 oz) jar mango or peach salsa
1/2 cup sliced pickled jalapeno peppers
2 (8 oz) or 1 (16 oz) pkg shredded Colby Jack cheese
1/2 cup sour cream


1. Preheat oven to 375 F.

2. Brown turkey with onion in a 10 inch skillet over medium high heat.
Add next 5 ingredients and stir to combine.

3. Add 1/2 of 12 oz beer and let it evaporate over medium heat.
Pour remaining 1/2 beer and let it evaporate as well and remove
meat mixture from heat.

4. In small mixing bowl combine drained and rinsed black beans and corn.
On 15 inch oven proof baking platter,
place 1/3 of tortilla chips on bottom of platter then
layer 1/3 each of the ground turkey, bean and corn mixture,
salsa and Colby Jack cheese, repeating layers.
Bake 10 minutes or until cheese is melted.
Top with jalapeno peppers and sour cream.

Yield: 10 appetizer sized servings




1/4 cup chopped onion
2 tbsp butter
2 tbsp flour
1/2 cup water or milk
1 (8 oz) jar cheese spread or,
1 (8 oz) bar Velveeta cheese (cubed)

3 (10 oz) pkgs frozen chopped broccoli, cooked and drained

3 beaten eggs
1/3 cup crushed cornflakes


1. In a 3 quart saucepan cook onion in butter till tender but not brown.
Stir in flour. Add water.
Cook and stir till thick and bubbly. Blend in cheese spread.
Remove from heat. Stir in broccoli, then eggs.
Transfer to a 1 1/2-quart casserole.
Top with cornflakes.

2. Bake, uncovered in a 325 F. oven for about 50 minutes or
until knife inserted halfway between
edge and center comes out clean.
Let stand 10 minutes before serving.

Makes 8 servings




nonstick cooking spray
3/4 cup packed dark brown sugar
1/2 cup flour
1 1/2 tsp ground ginger
1tsp ground cinnamon
Dash salt
6 tbsp unsalted butter, cut in pieces
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
1/4 cup cornstarch
3/4 tsp ground ginger
1/2 tsp ground cinnamon
3 lbs Granny Smith apples (peeled, cored and thinly sliced) (about 8 cups)
Vanilla ice cream or whipped cream (optional)


Preheat oven to 375 F.

1. Lightly coat a 2 1/2 to 3 quart (13 by 9 inch) baking dish with nonstick cooking spray and wipe with a paper towel to spread evenly. Set aside.

2. For topping:
In a large bowl whisk together the 3/4 cup brown sugar, flour, 1 1/2 tsp ginger,
1 tsp cinnamon and salt.
Using a pastry blender cut in butter until the mixture resembles coarse crumbs.
Stir in walnuts and pecans. Set aside.

3. In a very large bowl whisk together 1/2 cup brown sugar, cornstarch,
3/4 teaspoon ginger and 1/2 teaspoon cinnamon. Add apple slices.
Gently toss until coated.

4. Transfer apple mixture to prepared dish. Sprinkle topping over the apples.
Cover dish with foil.

5. Bake in oven for 30 minutes. Remove foil and bake
25 to 30 minutes longer or until top is browned and apples are tender.
Let cool 20 to 30 minutes before serving.
If you like, serve with ice cream or whipped cream.

Makes 8 servings

Nutrition Facts

Total Fat (g)19
Saturated Fat (g)6
Monounsaturated Fat (g)6
Polyunsaturated Fat (g)5
Cholesterol (mg)23
Sodium (mg)29
Carbohydrate (g)60
Total Sugar (g)45
Fiber (g)3
Protein (g)3
Vitamin C (DV%)8
Calcium (DV%)5
Iron (DV%)7

Percent Daily Values are based on a 2,000 calorie diet



4 pork cutlets
2 eggs, beaten
bread crumbs
salt and pepper
1/4 cup vegetable oil
2 cloves of garlic, minced
1 tbsp minced ginger
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 tbsp honey
1 tbsp hot sesame oil
1/2 lime, juiced
green onions for garnish


1. Place the cutlets between sheets of plastic wrap and pound
until desired thickness (about 1/4 to 1/2 inch).
Pat dry then season both sides with salt and pepper.
Dredge each cutlet in flour, shaking off the excess.
Dip in egg, letting the excess drip off then coat in bread crumbs.

2. Let rest on a baking sheet for 5 minutes while the pan heats up.
Heat vegetable oil in a large pan or dutch oven.
When the oil begins to shimmer, cook cutlets in batches until
golden brown (about 3 minutes per side, depending on thickness).
Drain on paper towels.

3. In the same pan add the garlic and ginger, saute for 1 minute.
Add soy sauce, rice wine vinegar, honey and sesame oil.
Bring to a simmer then add lime juice.

4. Drizzle sauce over the cutlets or serve on the side for dipping.
Top with the green onions for garnish.
Serve with roasted or stir fried vegetables.

Number of Servings: 4

Notes: For a milder flavor use plain sesame oil.




2 (12 oz) packages fresh broccoli florets (see Note)
1/4 cup chicken broth
1 (10 3/4 oz) can condensed cream of
mushroom soup, undiluted

1 (7 oz) jar roasted red bell peppers,
drained and chopped

1/2 cup (2 oz) shredded sharp cheddar cheese
1/4 cup mayonnaise
1 1/2 tsp lemon juice
1 tsp garlic powder
1 tsp black pepper
2 tbsp Italian bread crumbs


1. Coat a 3 quart baking dish with nonstick cooking spray.
Add the broccoli and broth, cover tightly with plastic wrap and
microwave on high for 7 minutes.

2. In a medium bowl combine the remaining ingredients,
except the bread crumbs; stir well then spoon over the
broccoli mixture and sprinkle with bread crumbs.

3. Cover with plastic wrap and microwave on high
for 4 to 5 minutes until heated through and broccoli is tender.


Using broccoli florets shortens cooking time.
They are sold fresh or frozen and are convenient for
a quick side dish.




1/3 pound lean ground beef
1 large sesame seed hamburger bun;
(restaurant size if available)
1 tbsp mayonnaise
1/4 cup lettuce, shredded
1 pineapple ring
2 cups teriyaki sauce, divided into two bowls (one cup in each)
2 slices tomato
2 slices Cheddar cheese


1. Form round burger patty. Marinate burger patty in one
bowl of teriyaki sauce for 30 minutes.
Marinate pineapple ring in second bowl of teriyaki sauce for 30 minutes.

2. Remove burger and grill on high heat to desired doneness.
Melt 1 slice of cheese on top of patty while still on grill pan by covering with lid.

3. Grill pineapple ring on medium heat. (1 minute to a side).

4. Spread mayonnaise on both halves of the bun. On bottom bun,
place tomato slices followed by the broiled burger with 2nd cheese slice and
the tomato on the bottom.

5. Stack the pineapple ring and shredded lettuce on burger patty.
Place the top bun and enjoy!

Makes 1 Man Size Burger.




1 cup flour
1 cup quick-cooking oats
2 tbsp wheat germ
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 pinch ground cinnamon
1 cup milk
1 egg, lightly beaten
3/4 cup canned pumpkin
2 tbsp vegetable oil
chocolate chips or raisins (optional)


1. In a bowl, combine the flour, oats, wheat germ, sugar,
baking powder, salt and cinnamon.

2. Combine milk, egg, pumpkin and oil in separate bowl;
stir into dry ingredients just until moistened.

3. Pour batter by 1/4 cupfuls onto a hot greased griddle;
turn when bubbles form on top of pancakes.

4. Cook until second side is golden brown.
Decorate with chocolate chips and raisins if desired.

Yields 10 to12 pancakes



1 lb ground round
1 (15 oz) can chunky Italian style tomato sauce
1 (10 oz) can refrigerated pizza dough
6 slices mozzarella cheese, divided
1/4 cup grated Parmesan cheese


1. Preheat oven to 425ºF.
Cook meat in a nonstick medium skillet over
medium high heat, stirring until meat crumbles and
is no longer pink. Drain, if necessary and return to skillet.
Add tomato sauce and cook until heated.

2. Meanwhile, unroll pizza dough and press into bottom and halfway
up sides of a lightly greased 9 x 13 baking dish (see Notes).
Line bottom of pizza crust with 3 slices mozzarella cheese.
Top with meat mixture.

3. Bake uncovered for 12 minutes. Top with remaining 3 cheese slices
and sprinkle with Parmesan cheese.
Bake 5 more minutes or until crust is browned and cheese melts.
Cool 5 minutes before serving.


Make sure to push the pizza crust up the sides of your baking dish
so the delicious pizza filling will bubble up inside the crispy crust.

Add pepperoni on top to make this a meat lover's pizza casserole.

Serves: 6


Easy Nacho Potato Skins


6 medium size russet potatoes

Cooking oil, shortening, butter,
or margarine(for coating potatoes)

1/4 cup butter or margarine, melted
1/4 tsp seasoned salt
Ground cayenne pepper
4 (oz) Monterey Jack cheese w/peppers, shredded

Topping Choices:
Sour cream, salsa, guacamole, chopped tomato,
chopped sweet pepper, sliced green onion,
sliced pitted ripe olives or snipped fresh cilantro.


1. Preheat oven to 425 F.

2. Thoroughly scrub potatoes and pat dry.
Rub with cooking oil, shortening, butter or margarine;
prick potatoes with a fork.
Bake for 40 to 60 minutes or until tender, or
microwave on high for 15 to 20 minutes or until tender.

3. Cut potatoes lengthwise into quarters.
Scoop out the pulp, leaving 1/4 inch thick shells.
Reserve the pulp for mashed potatoes or another use.

4. Brush both sides of potato pieces with the 1/4 cup butter or margarine.
Sprinkle the inside with seasoned salt and cayenne pepper.
Place potato pieces, skin side up,
on the unheated rack of a broiler pan.
Broil 3 to 4 inches from heat for 3 minutes.

5. Turn potato pieces skin side down. Sprinkle with shredded cheese.
Broil 2 minutes more. Arrange the potato pieces on a heated serving platter.
Serve with desired toppers.

Makes 24 servings

Make Ahead Directions:

Bake, scoop and season the potatoes.
Place in a covered container and refrigerate up to 2 days.


Hearty Vegetable Beef Soup


1 1/2 pounds stew beef, cubed
4 cups beef broth
1 cup onion, chopped
1 cup celery, sliced
2 large potatoes, peeled and cubed
3 carrots, peeled and sliced
28 ounces canned tomatoes
1 tablespoon sugar
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon crushed rosemary
1/2 teaspoon ground thyme
1/2 teaspoon ground marjoram
1 cup frozen peas, optional


* Preheat oven to 250º F.
* In a large container, add cubed meat, chopped onions, sliced celery, carrots, potatoes, beef broth and canned tomatoes. Add seasonings, cover with foil. Bake for 5 hours.
* If desired, add peas during the last 45 minutes of cooking.
* If the soup is too thick, add beef both until desired consistency.

Servings 6


Hearty Mustard Beef Stew


1/3 cup flour
1 tsp snipped fresh thyme or 1/2 tsp dried thyme, crushed
1 1/2 lb boneless beef chuck, cut in 1 to 1 1/2inch pieces
2 tbsp olive oil
1 medium onion, peeled and cut in wedges
4 carrots, peeled and cut in 1 inch pieces
1 (8 oz) pkg cremini mushrooms, halved if large
8 tiny Yukon Gold potatoes, halved
3 tbsp tomato paste
1 tbsp spicy brown mustard
2 (14 oz) cans beef broth
1 bay leaf
1 tsp Black Pepper
1/2 tsp Salt


1. In a large bowl combine flour, parsley, thyme, 1 teaspoon pepper and 1/2 teaspoon salt. Add beef, a few pieces at a time; stir to coat. Reserve leftover flour mixture.

2. In a 6 quart Dutch oven heat oil over medium high heat.
Brown beef. Stir in onions, carrots, mushrooms and potatoes.
Cook and stir 3 minutes. Stir in tomato paste, mustard and
remaining flour mixture. Add broth and bay leaf. Bring to boiling
and reduce heat.
Cover and simmer 1 to 1 1/4 hours until beef is tender.
Remove and discard bay leaf.

Yield: 6 (1 1/2-cup) servings.
Serve with your favorite bread.
Percent Daily Values are based on a 2,000 calorie diet

* Calories426,
* Total Fat (g)11,
* Saturated Fat (g)3,
* Monounsaturated Fat (g)6,
* Polyunsaturated Fat (g)1,
* Cholesterol (mg)50,
* Sodium (mg)880,
* Carbohydrate (g)43,
* Total Sugar (g)6,
* Fiber (g)5,
* Protein (g)33,
* Vitamin C (DV%)32,
* Calcium (DV%)9,
* Iron (DV%)26


Easy Hot Dogs and Bacon


1/2 cup yellow mustard
1/2 cup maraschino cherries
2 tbsp honey
3 tbsp juice from the maraschino cherries
12 slices bacon, cut in half (24 pieces)
7 hot dogs (about 1 lb), cut into thirds (24 pieces)


1. Preheat oven to 400°F.

2. In a blender or food processor, combine mustard,
cherries, honey and cherry juice. Process until smooth.

3. Meanwhile, wrap bacon around hot dog pieces and place on baking sheet.

4. Bake 8 minutes, turn hot dogs over, then cook 5 to 6 more minutes, or until bacon is crisp. Serve with cherry mustard dipping sauce.

Yield: 8 Servings


Grilled Eggplant Sandwich


2 slices peeled eggplant, 1/4 inch thick
1 Portuguese roll (not sweet bread), sliced in half
1 tomato slice
1 slice Muenster cheese
1 pimiento (the kind in the jar)
1 bunch fresh basil, chopped
1/4 cup mayonnaise
black pepper, to taste
1 tbsp grated Parmesan cheese


1. Grill the eggplant slowly until evenly browned and soft inside
(about 5 to 7 minutes per side), Cool.

2. Mix the basil, mayonnaise, pepper and Parmesan together
to make pesto mayonnaise.

3. Spread 1 tbsp of pesto mayonnaise on each slice of bread.

4. To assemble sandwich: Place eggplant on bottom next place
the cheese, pimiento, lettuce and tomato.

This recipe makes 1 sandwich.

(If you need more just double, triple, etc. for however many you need on the ingredients.)


Easy Chicken Pepper Jack Quesadillas


1 tsp honey
1/2 tsp fresh lime juice
1/2 cup sour cream
4 (8 inch) flour tortillas
3/4 cup shredded pepper jack cheese
1 cup rotisserie cooked chicken breast
1 cup thinly sliced, peeled firmly ripe peach
4 teaspoons chopped fresh cilantro
cooking spray


1. Combine honey and lime juice in a small bowl, stirring well with a whisk.
Stir sour cream into honey mixture; cover and chill until ready to serve.

2. Place tortillas flat on a work surface. Sprinkle 2 tablespoons cheese over half
of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches,
1 teaspoon cilantro and 1 more tablespoon of cheese. Fold tortillas in half.

3. Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray. Place 2 quesadillas in the pan,
and top quesadillas with a cast-iron or other heavy skillet.
Cook 1 1/2 minutes on each side or until tortillas are crisp and
lightly browned (leave cast-iron skillet on quesadillas as they cook).
Remove quesadillas from pan; set aside, and keep warm.
Repeat procedure with the remaining quesadillas.
Cut each quesadilla into wedges. Serve with sauce.


Easy Stuffed Chicken Italiano


4 skinless, boneless chicken breast halves
1tsp Italian seasoning
2 tbsp grated Parmesan cheese
1 (6 oz) jar roasted red bell peppers, drained
1/4 cup chopped fresh chives
4 tbsp shredded mozzarella cheese
salt and pepper to taste
2 tbsp olive oil

1. Preheat oven to 350 degrees F. (175 degrees C.).

2. Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly.
Place between two sheets of plastic wrap, and pound flat.
Repeat with remaining chicken breasts.

3. Combine Parmesan cheese with Italian seasoning and chives.
Sprinkle over chicken breasts.
At one end of each breast, place 3 strips of roasted pepper.
Top with 1 tbsp shredded cheese.
Roll each breast up, starting on the side with the peppers and cheese.
Insert a toothpick in each roll to prevent unrolling.
Place in prepared baking dish. Season rolls with
salt and pepper to taste and drizzle with olive oil.

4. Bake in preheated oven for 15 minutes.
Set oven to broil and continue cooking 5 to 10 minutes.
Remove from oven, slice to display the filling and serve.

Yield: 4 Servings


Quick and Easy Jambalaya


1 lge onion, diced
1 lge green bell pepper, diced
1 smoked sausage, cut in 1/4 slices
1 tbsp olive oil
4 cups chopped cooked chicken
3 cups uncooked long grain rice
2 cans French onion soup (10 1/2 oz), undiluted
1 can chicken broth (14 1/2 oz)
1 can beef broth (14 1/2 oz)
2 tsp Creole or Cajun seasoning


1. Saute first three ingredients in hot oil in a Dutch oven
4 to 5 minutes or until sausage browns.
Stir in chicken and next 6 ingredients.

2. Bake, covered, at 350 degrees for 40 minutes,
stirring after 30 minutes. Garnish, if desired.

Serves: 8


Shrimp and Tomatoes Spaghetti


8 oz dried whole wheat or 50 percent
whole wheat spaghetti
1 tbsp olive oil
12 oz medium shrimp, peeled and deveined
3 cloves garlic, minced
2 (14 1/2 oz) cans no salt diced tomatoes with liquid
3 tbsp tomato paste
1 tbsp chopped fresh basil, or 1 tsp dried basil
1 tbsp chopped fresh oregano, or 1 tsp dried oregano
1 tbsp drained capers
1/4 tsp red pepper flakes


1. In a medium saucepan cook pasta according to package directions. Drain.

2. Meanwhile in a large saucepan, heat olive oil over medium heat. Add the shrimp and garlic and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.

3. Add the tomatoes, tomato paste, basil, oregano, capers and red pepper flakes to the large pan. Bring to a simmer and cook 10 minutes uncovered; stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes.