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Bubble & Squeak w/ Sauteed Leeks and Cucumber Sour Cream
Yield: about 6 potato cakes
1 ¼ lbs. Mashed Potatoes
2 T. Egg (beaten)
3 T. Parsley (fresh and chopped)
4 T. Fresh Leeks (julienned)
½ Cup Sour Cream
½ Ea. Cucumber (peeled and seeded)
1. Make sure mashed potatoes are completely chilled
2. Mix all ingredients together until well combined
3. Form into 2oz. cylindrical cakes
4. In a hot sauté pan, add oil
5. Lightly flour both ends of the potato cake
6. Sear top and bottom of potato cake until golden brown
7. Place into a preheated 350° oven to heat throughout
8. While cakes are in the oven, sauté fresh leeks in light oil
9. Chop peeled and seeded cucumber and fold into sour cream
10. Pulse in food processor until cucumbers are well incorporated into sour cream.
11. Serve with mixed greens and garnish cakes with sautéed leeks and cucumber sour cream.
Total Time: 1 Hr
Makes: 12 breakfast cookies
½ cup Fisher® Chef's Naturals® Chopped Pecans
1 package Pillsbury® Big Deluxe refrigerated oatmeal raisin cookies
1 cup finely shredded carrots
2 ½ cups toasted whole wheat flake cereal, crushed to 1 cup
½ cup flaked coconut
1 tablespoon grated orange peel
½ teaspoon salt
¾ teaspoon McCormick® Ground Cinnamon
1 ½ cups powdered sugar
2 tablespoons fresh orange juice
3 orange slices, if desired
3 large strawberries, if desired
1. Heat oven to 350°F. To toast pecans, spread in 15x10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until brown. Line 2 cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, break up cookie dough. Add carrots, cereal, toasted pecans, coconut, orange peel, salt, and cinnamon. Mix with wooden spoon or knead with hands, until well blended. Divide dough into 12 equal portions (rounded 1/4 cup each). Place 6 portions of dough on each cookie sheet. Flatten each to 2 3/4-inch round.
3. Bake 14 to 17 minutes or until edges are set and bottoms are golden brown. Cool on cookie sheets 3 minutes. Remove to cooling racks. Cool completely, about 15 minutes.
4. In small bowl, combine powdered sugar and orange juice; blend well. Spoon glaze over cookies. Place cookies on serving platter; garnish with orange slices and strawberries. Store in tightly covered container.
Super Bowl Recipes from Positively Cooking:
2 cup plain Greek yogurt [equal to 3-4 individual containers]
2 cup light mayonnaise [preferably mayonnaise made with olive oil]
1 package frozen spinach, thawed per package instructions
1 green onion or vegetable seasoning mix
Thaw spinach per package instructions. Combine thawed spinach, Greek yogurt, mayonnaise, and seasoning mix. Refrigerate until ready to serve.
Just before serving, cut out center of bread bowl. Tear or cut the bread cut out from the loaf into bite-size pieces (to dip).
Present with spinach dip in the bread bowl and bread pieces scattered neatly around it.
Tips: Instead of a bread bowl, use your favorite crackers or chips, like pretzel chips, pita chips, Sun Chips, etc. This is ALWAYS a party hit.
1 bag (about 24) frozen chicken wings
½ cup low-sodium soy sauce
1 lime, juiced
1 cup orange juice, NOT from concentrate
3 garlic cloves, chopped
½ cup your favorite barbeque sauce, divided
½ cup hot sauce, divided
1/3 cup unsalted butter
Thaw chicken wings per package instructions. Once thawed, pour out liquid and add your marinade [soy sauce, lime juice, orange juice, garlic cloves, ¼ cup barbeque sauce, and ¼ cup hot sauce.] Let wings marinate for at least 6 hours [best overnight.]
Add wings, marinade, and butter to your slow cooker and cook on low for 6-8 hours or high for 6 hours. Rotate wings (take wings from the bottom to the top and vice versa) half way through cooking time.
Once crockpot cooking time is complete, preheat oven to 350*. Line a baking sheet with aluminum foil and lightly grease with nonstick cooking spray. Set aside.
Place chicken wings on aluminum-covered baking sheet and place in center of oven. Bake at 350* for 40 minutes, turning once after 20 minutes.
Return baked wings to your crockpot (which you have cleaned while the wings were baking) and drizzle with remaining barbeque and hot sauce.
Tips: Omit my marinade and use whatever you please! Chicken wings are so easy, they just take a bit of planning ahead. I will thaw my wings 2 days before I want to serve, marinate overnight the day before serving, and slow-cook all day on the day I will enjoy them.
Skinny Spiced Jalapeno Poppers
8 small jalapenos, seeded and cut in ½ lengthwise
½ cup part-skim shredded cheddar cheese
¼ cup reduced-fat cream cheese (about ½ a stick)
1 tbsp. reduced fat mayonnaise
2 tsp. chili powder
1 tsp. cumin
1 egg, beaten
¾ cup Cornflakes, crumbled
Preheat oven to 350* Coat your baking sheet with cooking spray.
In a medium bowl, soften your cream cheese at 10 second increments in the microwave. Once soft enough to stir, add in shredded cheese, mayonnaise, cumin, and chili powder. Mix well and set aside.
Cut peppers in half (lengthwise) and remove seeds. Fill peppers with cheese mixture.
In a shallow dish, beat 1 egg. In a 2nd shallow dish, crumble corn flakes. Dip peppers individually in egg then roll it in the cornflake crumbles to coat. Transfer peppers to lightly-greased baking sheet and coat again with cooking spray.
Bake at 350* for 25-30 minutes, until filling is heated through (will bubble) and the outside begins to brown.
6-8 Plum tomatoes, parboiled and diced
½ cup fresh Basil, chopped
3 cloves garlic, minced
1 tbsp balsamic vinegar
3 tbsp olive oil, divided
¼ tsp salt
¼ tsp freshly ground pepper
¼ cup Parmesan Cheese
1 whole-wheat baguette, cut into 1-inch slices
Preheat oven to 400*
On a baking sheet, arrange baguette slices. Brush 2 tbsp olive oil among baguette slices and bake/toast at 400* for 6-8 minutes.
Meanwhile, parboil tomatoes. To parboil, bring water to a boil. Once boiling, add in your whole tomatoes and boil for ONLY ONE MINUTE. Remove tomatoes from boiling water, drain in colander and run cold water over tomatoes [to stop the cooking.] Once tomatoes are cool enough to touch, skin will peel off nice and easy. Once tomatoes are skinless, cut tomatoes in half, remove seeds, and dice up!
In a bowl, toss together diced tomatoes, basil, garlic, balsamic vinegar, 1 tbsp olive oil, salt, and pepper.
To assemble bruschetta: Just before serving, top toasted baguette slice with a tablespoon of tomato-mixture. Sprinkle with Parmesan cheese!
1 lb. lean ground turkey
2 cups baby spinach, finely chopped
1 cup whole wheat bread crumbs
½ cup Skim milk
¼ cup Parmesan cheese
2 egg whites
2 tbsp. fresh basil, finely chopped
1 tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper
Parmesan or mozzarella cheese, to garnish
Ingredients (ONLY GOTTA SECOND MARINARA):
1 (26 oz.) can of whole tomatoes (or tomato sauce)
½ cup fresh basil, chopped
1 tsp. dried oregano
1 ½ tbsp. balsamic vinegar
Red pepper flakes, to taste
Preheat oven to 400*. Lightly coat baking dish with non-stick cooking spray.
In large mixing bowl, combine all meatball ingredients [turkey, chopped spinach, bread crumbs, milk, cheese, egg whites, basil, garlic powder, salt and pepper.] Using hands, mix ingredients well. Form into 2-inch balls and place meatballs in baking dish. Bake at 400* for 20-25 minutes, turning once halfway through cook time.
While baking meatballs, prepare the QUICKEST marinara. Using a blender, add can of whole tomatoes, fresh basil, oregano, pepper flakes, and balsamic vinegar. Blend for 5-10 seconds. Heat marinara in a saucepan to a simmer. (If using plain tomato sauce, just heat ingredients through to a simmer)
Best to serve meatballs out of a crockpot (on ‘Keep Warm’ setting)
Tips: Another great idea for these meatballs is using whole-wheat hoagies, 3 or 4 meatballs, mozzarella cheese, a bit of marinara, and make a Meatball Sandwich!
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