Grilled Sirloin - Anchovy - Lemon Butter and Broccoli Rabe

Cooking spray
1 (1pound) boneless sirloin steal
1/2 teaspoon kosher salt , divided
3/8 teaspoon ground black pepper
2 tablespoons unsalted butter
1 1/2 teaspoons hrated lemon rind , divided
1 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
1 teaspoon extra-virgin olive oil
1/4 cup presliced onion
2 garlic cloves , sliced
1/4 teaspoon crushed red pepper
1/2 cut fat-free , lower-sodium c hicken broth
8 ounces broccoli rabe (rapini), cut into 1-inch pieces
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1) Heat a grill pan over medium-high heat ; coat with chicken spray . Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper . Add steak to pan ; cook 3 minutes on each side . Let stand 5 minutes . Cut steak across grain into thin slices .
2) Place butter in a bowl . Mico-wave at HIGH 10 seconds . Add 1/8 teaspoons salt , 1/8 teaspoon pepper , 1/2 teaspoon rind juice and achovy paste , stir until combine ; set aside .
3) Heat a skillet over medium-high heat . Add oil , onion; suate 2 minutes . Add garlic and red pepper ; saute 30 seconds . Stir in broth and rabe ; bring to a boil . Cover and simmer 3 minutes . Remove from heat ; stir in remaining salt and rind .
4) Place 3 ounces steak and 1/2 cup rabe on each of 4 plates . Top each steak with 1 1/2 teaspoons butter .

Fast and easy .

Italian Stuffed Meatloaf

                                Prep Time : 20 mintues ....Cook Time 45 minutes

*    2 pounds ground beef 

*    2 eggs

*    1 cup bread crumbs ( up to 1  1/2 cups)

*    1 cup  grated parmesan cheese

*    1 tablespoon Italian seasoning

*    1 tablespoon black pepper

*    2 tablespoons fresh chopped parsley leaves

*    2 cloves garlic , minced or pressed

*    1 medium onion , diced

*    1/2 cup ketchup

*    1/4 cup worcestenshire savce

*    1 cup milk

*    8 slices chedder

*    8 slices baked ham

*    8 slices bacon   ( optional : turkey bacon)

Directions :

In a large bowl , combine ground beef , eggs , breadcrumbs , parmesan , herbs , garlic , onion and ketchup and worcestershire . Mix well , gradually adding the milk  (if it seems to moist , add bread crumbs unti it is consistency that will form a loaf without flattening  ) spray a large baking or roasting pan with a nonstick spray and press the meatloaf out . Layer cheese slices and ham , covering the center line of the meatloaf , then close it together  and tuck the ends , forming a loaf which is oblong . Criss-cross the bacon strips to cover the loaf . Bake for 35 to 45 minutes or until  an instant thermometer registers 160 degrees *F .

Let rest 15 minutes , then cut and serve  ...gravy is optional

Tip : Salad  , toasted french garlic bread  ...  with the dessert below and everything is ready... a glass of wine for the grown-ups and grape juice for the kiddies .

Angel Lush

                    Prep : 15 minutes plus refrigerating

1   pkg (1 serving size) Jell-o  Vanilla Flavor Instant Pudding & Pie Filling

1   can (20 0z) Dole Crushed Pineapple in juice un-drained

1   cup thawed Cool Whip Whipped  Topping

1    pkg. (10) prepared round angel food cake

Mix dry pudding and pineapple  with juice in medium bowl . Gently mix in whipped topping .

Cut cake horizontally into 3 layers

Place bottom cake layer side up , on serving plate . Spread 1  1/3 cups of the pudding mixture onto cake layer ; cover with middle cake layer .

Spread  1 cup of the pudding mixture onto middle cake layer  ; top with remain g cake layer . Spread with remain ing pudding mixture . Refrigerate at least 1 hour or until ready to serve  . Store left-over cake in refrigerate .

Makes 10 serving .

Top : Prepare recipe as directed  using Jell-o Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling  and Cool Whip Lite Whipped Topping .

Fruit-Stuffed Pork Tenderloin 'Hmmmmm Good'

1/3  cup chopped onion

1     clove garlic

1     tablespoon  margarine

1    small tart apple , peeled , cored and finely chopped

1/4   cup chopped pitted prunes  

1/4   cup dry wine or unsweetened apple juice

1      teaspoon Equal* For Recipes  or three packets Equal^ sweetener or 2 teaspoons Equal* Spoonful

3/4    teaspoon dried rosemary leaves

3/4    teaspoon dried thyme leaves

1/4     cup cornbrad stuffing crumbs

            salt and pepper to taste

1       whole pork tenderloin  ( about 2 pounds)

1      clove garlic , minced

1)   Saute onion and 1 clove garlic in margarine in medium skillet until tender , about 5 minutes . Add apple and prunes ; cook 2 to 3 minutes . Add wine , Equal* and 1/2 each rosemary and thyme ; cook uncovered over medium heat until wine is evaporated , about 5 minutes . Stir in stuffing   crumbs : season to taste with salt and pepper.

2)   Cut lengthwise slit about 2 inches deep into tenderloin . Mix remaining herbs and 1 clove garlic ; rub over outside  surface of pork . Spoon fruit stuffing into pork and place in baking pan.

3)   Roast meat , uncovered , in preheated 350*F oven until no longer pink in center , about 45 minutes (meat thermometer will register  160*). Let stand 5 to 10 minutes before slicing .

Tip :  The stuffing can also be used to stuff lean pork chops . Cut pockets in chops with a sharp knife , or have a butcher cut the pockets for you .

Heart Healthy

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Jalapeno Cole Slaw

6   cups preshedded cabbage or coleslaw mix

2   tomatoes , chopped

6   green onions , coarsely chopped

2   jalapeno peppers , finely chopped

1/4   cup cider vineger

5   tablespoons honey

1   teaspoon salt

1)   Combine cabbage  , tomatoes , green onions , jalapenos , vineger , honey and salt in serving  bowl : mix well . Cover and chill at least 2 hours before serving .

2)   Stir well immediately before serving .

Tip:   For a milder coleslaw , discard the seeds and veins when chopping the jalapeno pepper  , as this is where much  of the heat of the peppers are stored .

Heart Healthy :

Roast Goose with Sausage-Apple Dressing

                   Prep time - 30 minutes... Cook time - 3 1/2 hours

1   goose (  approximately 7 pounds )

1   tablespoon  olive oil

1   tablespoon butter or margarine

4   ounces pork  or beef sausage , crumbled

8   slices firm white or wheat bread , lightly toasted  and crumbled

1   medium-size yellow onion , finely chopped

3   cloves garlic , finely chopped

2   sweet onions , such as McIntosh , peeled , cored , and cut in 1/2 inch dice

1/4   cup chopped paesley

1 1/2  teaspoon salt

3/4   teaspoon dried sage , crumbled

2 1/2   cups  canned reduced-sodium chicken broth

1/2   lemon

2      tablespoons all-purpose flour

1/4   teaspoon black pepper

1)  Preheat the oven to 325*F . In a large skillet over moderate heat --- heat the oil and butter until hot but not smoking . Add sausage and cook until no longer pink --- 5 minutes . With a slotted spoon , tranfer to a large bowl , add toast .

2)  In the skillet dripping , saute onion and garlic about 5 minutes . Add apples and cook until tender --- about 5 minutes . Tranfer the bread mixture along with parsley , 3/4 teaspoon of salt  , and sage . Mix in 1/2 cup of the stock.

3)   Rub inside of the goose with 1/4 teaspoon salt . Lightly spoon stuffing  into the body cavity , pull tail up over stuffing, and skewer the opening shut . Tie the legs together with string.

4)   Place goose , breast side up , on a rack in a shallow roasting pan  . Prick breast skin in several places with a folk . Rub goose with lemon . Roast , uncovered  , until an instant-read thermometer inserted in the meatiest part of the thigh  but not touching the bone registers 180*F --- about three hours . Spoon off and reserve fat as it accumulates . Remove goose and set aside .

5)   Place roasting pan over moderate heat . Pour in remaining 2 cups stock and simmer 2 minutes , stirring to loosen browned bits .

6) Meanwhile , in a medium-size saucepan over moderate heat -- heat 2 tablespoons of the resserved fat . Blend in flour and cook , stirring constantly , until lightly browned -- about 3 minutes . Gradually add stock from the roasting pan and cook , stirring constantly , until thickened and smooth -- 3 to 5 mintues . Stir in the remaining 1/2 teaspoon salt and the pepper .

Makes 6 serving

Heart healthy   

Chili Beef & Red Pepper Fajitas With Chipotle Salsa

12 ounces top sirloin steak , thinly sliced

1/2  lime

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

1 cup diced plum tomatoes

1/2 cup mild picante  sauce

1/2 can chipotle chili pepper  in adobo sauce

         nonstick cooking spray

1 cup  thinly sliced  onion

1 cup red bell pepper , cut into thin strips

4  (10-inch) fat-free flour tortillas , warmed

1/2 cup  non fat sour cream

2 tablespoons chopped cilantro leaves  (optional)

1)  Place steak on plate , squeeze lime over the steak  ; sprinkle with chili powder and cumin , toss to coat well ; let stand 10 minutes.

2)  Meanwhile , prepare salsa , combine tomatoes and picante sauce in small bowl . Place chipotle on a small plate . using a folk , mash completely  . Stir mashed chipotle into tomato mixture .

3)  Coat 12-inch skillet with cooking spray . Heat over high heat  until hot . Add onion and pepper  ; cook and stir 3 minutes or intil beginning to blacken om edges ; remove from skillet . Lightly  spray skillet with cooking  spray . Add beef ; cook and stir 1 minute . Return onion and pepper to skillet ; cook 1 minute longer .

4)   Place beef mixture in center of each tortilla ; top each with equal amounts of salsa , 2 tablespoons sour cream and cilantro , if desired , Fold or serve open -faced.

           

        Makes 4  servicing

* Note : For a less spicy salsa , use less chipotle chili or eliminate it completely.
Heart Healthy

'Coq au Vin'

                      prep  time - 22 minutes **** cook time -30 minutes

Chicken :

1  broiler-fryer  (3 1/2 to 4 pounds) cut up

2  tablespoons olive oil

1/2  teaspoon sugar

1/2  cup water

12  small  white onions , peeled  (  8 oz  pkg. frozen  small onions)

4  large mushrooms ( optional) stemmed and quartered

1 medium-size  yellow onion, finely chopped

3  cloves garlic , finely chopped

1/2  teaspoon dried thyme, crumbled

1  1/4 cups fruity dry red wine

2  whole bay leaves

3/4  teaspoon salt

3/4  teaspoon black pepper

1  teaspoon cornstarch bleanded with 2 tablespoons dry red wine.

Toast Garnish recipe at bottom:

1)   Divide the chicken wings at the joints into 3 pieces . Skin and bone the breasts . Skin the back, legs and thighs but do not bone.

2)   In a large saucepan over high heat , bring  1 tablespoon of the oil  ,sugar and water to boil .Add white onions and cook until water evaporates and onions start browning  --about 4 minutes . Reduce heat to moderately high and continue  cooking until onions are well browned. Add mushrooms (optional) and suate for 1 minute , cover and set aside.

3)   In a large skillet over moderately high heat ...heat the remaining  1 tablespoon oil 2 minutes . Add wings and suate until lightly browned -- 2 to 3 minutes. Add leg pieces and brown 2 to 3 minutes on each side . Add breasts and back and brown 2 minutes on each side . Remove chicken; set aside.

4)  Add yellow onion to skillet and saute for 1 minute . Add garlic and saute about 10 seconds . Add wine , thyme, bay leaves , salt and pepper and   bring to a boil. Return drumsticks , thighs, and wings to the skillet  and simmer , covered 8 minutes . Add breasts and back and simmer 7 minutes more.

5)   Add cornstarch mixture to the skillet and stir until jucies thicken --- about 3 minutes. Add reserved white onions and mushrooms along with their  juices and remove from heat . Remove and discard any bay leaves.

6)  Cut breasts in half and serve 1 piece of breast , 1 drumstick or thigh , 1 piece of wing  and 2   pieces of toast per person . sprinkle with parsley .

Toast for garnish:

4  slices firm white bread

2  teaspoon olive oil

2  tablespons finely chopped parsley

1)  Preheat the oven to 400*F .Halve each slice of bread diagonally into  2  triangles

2)   Spread the oil on  a cookie sheet and press bread into the oil so it's moistened on both sides . bake uncovered until brown ---- 5 to 6 minutes.

3)   Just before serving , dip one end of each piece of toast into sauce  , then into chopped parsley . Garnish each serving with 2 pieces , arranged parsley side up.

Heart Healthy

Leek , Mushroom & Pasta Pizza

                    Active : 10 minutes / Total : 35 minutes ...Serves  4

4 oz. mushrooms , thinly sliced

1 small leek (white and light green parts only), halved crosswise and lengthwise and thinly sliced

1 Tbsp. olive oil

Kosher salt and pepper ( regular table salt to taste)

1  lb. pizza dough

2 Tbsp pesto

2 oz.  fresh goat cheese , crumbled ( cheddar or cheese of your choice) about 1/2 cup

1) Heat oven to 425*F

In a large bowl , toss the mushrooms , leek , oil , 1/4 tsp. salt and 1/4 tsp. pepper

2) Shape the pizza dough into a 12-in. round and place in the bottom and slightly up the sides of a large (10-to-12 in) cast-iron slillet  .

3) Spread the pesto over the dough , leaving a 1/4-in. border . Top with the vegetables and sprinkle with the goat cheese (or the cheese of your choice) Bake until golden brown.

20 to 25 minutes .

Tip : Brown and crumble 1/2 pound of ground beef ... mix with the vegetables and you will have a meat lovers pasta pizza  one pan dinner .

Heart healthy and great for working mothers / dads.

Brie en Croute

1/2 of a 17.3 -ounce pkg . Pepperidge Farm* Puff Pastry ( 1 sheet)

1 egg

1 Tbsp . water

1/2 cup dried cherries ,softened

1/2 cup chopped toasted pecans

1/4 cup honey

1/2 tsp. chopped fresh rosemary leaves

1 (3.2 ounces) Brie cheese round

Directions

Thaw pastry sheet at room temperature  , 40 minutes, or until it's easy to handle.

Heat oven to 400*F . Beat egg and water in a small bowl.

Unfold the pastry sheet on lightly floured surface . roll sheet  into a 14 in. square. Stir cherries , pecans , honey and rosemary in bowl .Spread cherry mixture on the  center of the square . Top with cheese .

Brush edges of pastry with egg mixture  . Fold two opposite sides over cheese .Trim remaining two sides of square to 2 inches from edge of cheese . Fold sides up onto  cheese and press sides to seal.

Place seam side down onto baking sheet . Decorate top with pastry scraps or additional rosemary if desired , brush with egg mixture .

Bake for 20 --25 minutes , or until pastry is deep golden brown , let stand for 45 minutes.

Hint : Soften cherries  in half cup hot water . Let stand for  1 minute . Drain and pat dry.

It's heart healthy ... I have to make it at least once a week for my father-in-law .

Blackened Salmon With Pineapple Rice

                  Prep time 25 minutes ... Total : 25 minutes ... Serves 4

1  cup long-grain white rice

8  oz. fresh pineapple , cut into  1/2 inch pieces

1 to 2 jalapenos , seeded and finely chopped

1/2  cup fresh cilantro , chopped

1 1/2 lb. skinless salmon fillet , cut into four pieces

2 Tbsp. blackening spice mix or sodium-free cajun seasoning

1) cook the rice according to package directions . Fluff with a folk  and fold in the pineapple , jalpenos and cilantro .

2) Meanwhile , heat a large skillet over medium heat . Coat both sides of the salmon with the seasoning mix and cook , covered  until opaque throughout and blackened  , 3 to 4 minutes per side . Serve with rice.

Prep tip :

To easily clean cilantro , hold it by its stems , submerge the leafy tops in a bowl of water and swish around vigorously ; grit and sand will sink to the bottom. Shake off the excess water and pat dry with a paper towel.

Heart healthy.

Roasted Pear-Spinach Salad

                                Start to finish : 1  hour

1  tsp. butter

2  firm-ripe pears

1  1/2  tsp. sugar

1/2  cup sliced almonds

1  cup dried cranberries

8  slices ciabatta bread

3 oz.  blue cheese

1/3  cup cider vinegar

2   tbsap. pomegranate molasses  or honey

1  Tbsp. Dijon mustard

1/3 cup extra-virgin olive oil

6  oz. baby spinach

1) preheat oven to 450*F

Grease baking sheet with butter , Core pears and cut  each into 8" wedges  ; toss with sugar  and place on baking sheet , cut sides down . Bake 15 minutes until brown on the undersides . Tranfer to wax paper to cool.

2) Place almonds on top ungreased baking sheet  and toast 3 to 5 minutes . Tranfer to a bowl . Stir in half of the cranberries  and sat aside.

3) Reduce oven to 400*f  ; Cut each slice of bread in half . Brush each side with a little olive oil   and toast on  baking sheet  3 minutes  on each side. remove from oven ; crumble cheese  and divide among roasts . Return to oven and bake 4 to 5 minutes  more.

4) Meanwhile , in blender combine remaining cranberries , the vinegar , molasses and mustard . Blend until smooth . Season with salt and pepper . With blender running  , add 1/3 cup  oil in a slow , steady stream.

5) In bowl toss together the spinach , half the almond mixture  and vinaigrette to taste . Divide  spinach among tumblers  ; top with pears , toasts and additional almond mixture .  Serve immediately . Makes 8 to 10 appetizer serving.

Hints 

Stay simple : Tumblers are a fun way to serve the pear and blue cheese  salad.

Create a look : I like to use lots of small votive candles on the table when entertaining a small group .

Make it a main  : To turn the salad into an entree , add grilled chicken or salmon and serve it either on a buffet or on  individual plates.

Creole Beef Enchiladas

                    

     Prep Time : 15 mintues ...Cook Time  : 35 minutes

8     ounces 93 % lean ground beef

1/2  cup sliced green onions

2      teaspoons fresh minced or bottled garlic

1/2 teaspoon  Cajun seasoning

1      cup cold cooked  white or brown rice

1 1/2 cups chopped tomatoes , divided

3/4   cup  frozen corn , thawed

1      cup (4ounces) shedded reduced -fat Mexican cheese blend or  Cheddar cheese , divided

1/2   cup  salsa or picante sauce

12   (6- to 7- inch ) corn tortillas

        Nonstick cooking spray

1     can  (10 ounces) mild or hot enchilada sauce

1     cup sliced romaine lettuce leaves  (or  lettuce of your choice)

1)  Preheat oven to 375 *F . Cook ground beef in medium nonstick skillet over medium heat until no longer pink : drain . Add green onions and garlic : cook and stir 2 minutes  .

2)  Combine meat mixture , rice , 1 cup tomatoes , corn  , 1/2 cup cheese  and salsa  , mix well . Spoon mixture down center of tortillas . Roll up ; place seam side down in 13 x 9-inch baking dish that have been sprayed with cooking spray . Spoon enchilada  sauce evenly over enchiladas .

3)  Cover with foil ; bake for 20 minutes  or until hot . Sprinkle with remaining   1/2 cup of cheese  ; bake 5 minutes or until cheese melts  . Top with  lettuce and remaining  1/2 cup of  tomatoes .

Makes 4 serving ... for larger families ..double the ingredients.

White Bean Turkey Chili

                                  Hands on : 25 minutes

                                  Total : 35 minutes

                                  Makes 8 serving   ( 1-  1/4 cups  each)

Pam Original Non-Stick cooking spray
1 pkg (20 oz) lean ground turkey
1 cup chopped onion
1 cup chopped green bell pepper
1 can (14.5 oz) Hunt's Diced Tomatoes , undrained
2 cans  (15 oz each) Great Nothern beans , drained and rinsed
 2  cans (11.5) tomato vegetable juice
 1 Tablespoons of chili power
 1/2 teaspoon  ground cumin

1)  Spray large saucepan with cooking spray . Add ground turkey , onion and green bell peppers . Cook and stir over medium heat about 8 minutes  or until turkey is crumbled and no longer pink .

2)  Stir in undrained tomatoes , beans , vegetables , chili power  and cumin . Bring to a boil, stirring occasionally, Reduce heat to low, simmer 15 minutes , stiring occasionally.

Don't forget the the salad , you can put a small dish of butter pickles  and cheese and the crackers...out all day, fast and easy .

Sky-High Brunch Bake

Prep: 20 minutes  ... Total... 1 hour 25 minutes

1 pkg. (17.3 0z.) frozen puff pastry
(2 sheets) thawed
6eggs
1 cup Ricotta Cheese
Dash hot pepper sauce
2 pkg. (10 oz  each) frozen chopped spinach, thawed , well drained
4 slices cooked bacon, chopped
1 1/2 cups Kraft Chedder Chesse
I cup chopped red bell peppers

1)  preheat oven to 400 *F . Unfold puff pastry sheets and roll  out to about an 11-inch square.
2)  line bottom and side of greased 9-inch springform  pan with 12-inch pastry sheet.
3)  beat eggs in medium bowl with wire whisk . Reserve 1 Tbsp. egg set aside  . Add ricotta cheese pepper sauce  and spinach to eggs in bowl ; mix until blended.
4)  layer half each of the bacon , cheese , spinach  mixture and red bellpeppers  in pastry-lined pan.Repeat layers.
5) place remaining pastry sheet over mixture  , fold and tuck pastry edges into pan to enclose filling . Pinch edges to seal.
6)  brush surface with reserved egg , pierce pastry several times to form  vents or slits , which will allow steam to escape during baking . Bake 45 to 55 minutes  or  until top is golden brown . Cool 10 minutes , run small knife around edge of pan before removing .
Makes 8 serving: