Cracker Candy

My boss makes this really delicious candy around the holidays.  She shared her recipe with me :-)

Ingredients:
1 cup Butter (no substitutes)
1 cup Brown Sugar
1 tsp oil
Saltine Crackers
1 bag of Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil.  Spread oil on aluminum foil.  Lay one layer of saltines to cover pan (I prefer salt side down).  In a saucepan melt butter, add brown sugar and bring to a boil.  Boil for 2 minutes (should get foamy - don't over-stir).  Pour over crackers.  Bake for 5 minutes at 350 degrees. Sprinkle entire back of chocolate chips on top.  When melted spread evenly.  Let cool (we usually put in the fridge).  Break in small pieces to serve.

Prosciutto, Pear, and Blue Cheese Sandwich

The Prosciutto, Pear, and Blue Cheese sandwich recipe as found in the October issue of Cooking Light is FABULOUS.  I have probably made this sandwich five times in the last couple weeks.  It is fast and easy and so delicious (and only 324 calories).  I LOVE all the flavors together.  So here you go - a new recipe to add to your collection.  Give it a try!

Ingredients
8 slices 100% multigrain bread
1 T butter, softened
3 cups arugula
1 medium shallot, thinly sliced
1 T olive oil
2 t red wine vinegar
2 ounces thinly sliced prosciutto
1 ripe pear, cored and thinly sliced
2 ounces blue cheese, sliced

Directions
1.  Toast and butter bread.
2.  Combine arugula and shallot in medium bowl.  Add oil and vinegar and toss to coat.  Divide evenly among 4 bread slices, buttered side up.
3.  Top evenly with prosciutto.  Divide pear slices and cheese evenly among sandwiches.  Top each sandwich with 1 bread slice, buttered side down.

Kevin's Ginger Salmon

My friend Jami's dad (Kevin) made up this recipe, and it is seriously one of the best salmon recipes I've ever tried!!!

salmon fillet
lemon pepper
soy sauce
lemon juice
 sea salt
garlic powder
brown sugar (splenda)
ginger root
onion powder
olive oil

Take a baking dish, line with foil, and spray with vegetable oil.  Take skin off fish an cut into portion sizes.  Lay into baking dish.  Pour lemon juice over the fish, then soy sauce, covering the fish lightly.  Sprinkle lemon pepper, salt, garlic powder, onion powder, and brown sugar over the fish next.  Take ginger root and peel it, then shred it and sprinkle over the salmon.  Pour a little olive oil over the salmon in a zigzag type covering.  Next sprinkle a little more soy sauce over the fish and a little more sea salt.  Bake at 450 degrees for 20 minutes.

Heart of Darkness Seasoning

I stole this recipe from the Cook This Not That cookbook.  It is fabulous on tilapia, but I'm sure it would taste great on other fish or even chicken.

1 tsp each: cumin, paprika, cayenne, oregano, black pepper, and salt

Just mix together and use as a dry rub on raw meat!  I also usually drizzle a little olive oil on the fish and then bake.

Spinach, Strawberry, and Feta Salad

This salad is light and refreshing... but it's the dressing that really makes it!

Spinach
Sliced strawberries
Crumbled feta
Sliced almonds or pine nuts (optional)

Dressing:
1 lemon - zest and juice (2T juice, 1/2 t zest)
2T white wine vinegar
1/3 cup sugar
1T vegetable oil
1t poppyseeds

Mix well and toss with salad

Turkey Enchiladas

This is a great way to use leftover turkey from Thanksgiving!

SAUCE:
¾ cup chopped onions
¼ cup butter or margarine
¼ cup flour
1 large dash chili powder
¼ tsp garlic powder
1 15/16 oz can chili with beans
1 8oz can tomato sauce
¾ cup water

1. Pour chili in a bowl and mash beans.
2. Heat butter, add onion and cook until softened.
3. Add chili powder and garlic powder
4. Stir in flour and cook for a minute – then add water
5. Add chili and tomato sauce.
6. If consistency is too thick, add more water for a sauce-like consistency.
7. Put on low heat and proceed to the filling.


FILLING:
2 cups cooked, cubed chicken or turkey
¼ cup red taco sauce
1 tsp salt
¾ cup sour cream
1 ½ cup grated cheddar or Colby-jack cheese
½ cup grated cheese (to be used later)
1 pkg flour tortillas (large flour burritos (8) or smaller size (12)

1. In a 9x13 pan, pour just enough sauce to barely coat bottom.
2. Combine all the above ingredients except the tortillas and the extra cheese.
3. Fill tortillas with filling – maybe ½ cup?
4. Roll tortillas and place side by side with the seam down in the pan.
5. Pour sauce over the tortillas and top with the remaining ½ cup cheese.
6. Bake 20 min at 325 degrees.
7. Let stand for a few minutes (if you can stand it) and top with

Oriental Chicken Salad

Dressing:

• 3 tablespoons honey
• 1 1/2 tablespoons rice wine vinegar
• 1/4 cup mayonnaise
• 1 teaspoon Grey Poupon Dijon Mustard
• 1/8 teaspoon sesame oil 

Salad:

• 1 half skinless boneless chicken breast
• 3 cups chopped romaine lettuce
• 1 cup red cabbage, shredded
• 1 cup napa cabbage, shredded
• 1/2 carrot, julienned or shredded
• 1 green onion, chopped
• 1 tablespoon sliced almonds, toasted
• 1/3 cup chow mein noodles (NOTE: we used RICE chow mein noodles, we have found these at Walmart)

1. Blend together all ingredients for dressing in a small bowl and refrigerate until ready to use.
2. Grill chicken breast. To do this: heat up your grill, then turn down to low. On grills with a temperature dial – 250 degrees approximately. Spray one side of the breast with non-stick oil, put chicken on grill with the oiled side down. Spray other side of chicken and sprinkle with seasoning salt. Close lid on grill. Cook for approximately 8 minutes. Turn and cook until done – but watch carefully and don’t overcook!
3. Let chicken sit for 5 or so minutes – then cut into strips.
4. To assemble salad – mix cabbages, lettuce, carrots and green onions.
5. Place greens on plate. Top with slices of chicken, sprinkle with almonds and chow mein noodles.
6. Serve with dressing on the side or toss greens with dressing before putting on plate.

Pesto Chicken with Spinach

This recipe is not only fairly healthy, but it's simple and fast too!

Take boneless chicken thighs or breasts (whatever you prefer) lightly salt & pepper both sides, you can sprinkle a little garlic powder if you want.  In a large saute pan, put a little garlic infused olive oil (or regular olive oil with chopped garlic), lightly brown both sides of the chicken.

Then spoon pesto over each piece of chicken, add mushrooms and cover until chicken is almost done.  Then add LOTS of fresh baby spinach and cover.  Once spinach has wilted over pesto chicken.
Ready to serve.

Spiced Oatmeal Mix

I received this recipe from a co-worker and am excited to try it!  It makes a lot of oatmeal, so you might want to only make half a batch.

8 c quick-cooking oats

1 1/2 c chopped mixed dried fruit (I usually just use raisins)

1/2 c white sugar (I use 10 Trivia packets instead of the sugar)

1/2 c brown sugar

2 1/2 teas cinnamon

1 teas salt

1/2 teas nutmeg

1/2 c chopped pecans (optional)

Mix all ingredients and store in an airtight container for up to 1 month.

To prepare oatmeal, measure 1/2 cup oatmeal mix in a bowl and add 1 cup water (I actually use a little less because I like it a bit thicker).  Microwave, uncovered, on high for 1-2 minutes. Add milk if desired.

Thai Pork Wraps

2T vegetable oil

3/4 # boneless pork chops, cut with the grain, 1/4inch by 2 inch

1 bag (16oz) cole slaw mix

2 cups shredded carrots

1 bunch green onions, sliced thinly

4 cloves garlic, minced

½ cup sweet red chili sauce

10 large bibb lettuce leaves

½ cucumber, cut into matchsticks

Fresh mint, lime wedges as desired

Heat 1T oil, cook pork until cooked through.  Remove from pan.  Add 1T oil, cook veggies until tender.  Stir in sweet chili sauce and pork, heat through.  To serve, place about 1/3 cup filling in center of lettuce leaf.  Add some cucumber, lime juice and fresh mint if desired.  Roll up and serve.  Can also be wrapped in tortillas.   

PER WRAP:  142 calories