My Recipe Collection

Pepper Jack Stuffed Potatoes

4 medium baking potatoes
1/2 cup diced green onions
1 teaspoon canola oil
1 cup low-fat (1%) cottage cheese
2 teaspoons 1% milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grated pepper jack cheese
Paprika to taste
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1. Preheat oven to 375°F.

2. Scrub potatoes, pierce in several places with fork and arrange in baking dish.

3. Bake for 1 hour, or until tender when pierced with knife. Set aside to cool slightly.

4. Meanwhile, combine green onions and oil in nonstick skillet over medium-high heat; cook, stirring, until tender. Transfer to bowl.

5. Cut potatoes lengthwise in half and scoop out as much softened potato as possible, leaving shells intact. Add potato to green onion in bowl. Stir in cottage cheese, milk, salt and pepper. Stir in cheese.

6. Spoon mixture back into potato skins. Arrange in 9×13-inch baking dish. Sprinkle tops with paprika.

7. Bake for 20 to 30 minutes, or until potatoes are heated through and cheese is melted.

Asian Turkey Burgers with Wasabi Sauce
by Sara Moulton

Serves 6.

1 1/2 pounds ground turkey
1 medium red bell pepper, chopped
1/4 small head napa cabbage, shredded
4 scallions, finely chopped
1 large egg white, lightly beaten
3 tablespoons cilantro, mint or basil, finely chopped
2 tablespoons plus 1 teaspoon light soy sauce, divided
1 tablespoon finely grated gingerroot
1 teaspoon sesame oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons vegetable oil, divided
1/4 cup plus 2 tablespoons light mayonnaise
2 teaspoons prepared wasabi
6 whole-wheat hamburger buns, toasted
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1. Mix together the turkey, bell pepper, cabbage, scallions, egg white, cilantro, 2 tablespoons soy sauce, ginger, 1/2 teaspoon sesame oil, salt and pepper. Shape into 6 patties about 1/2 inch thick.

2. Heat 2 tablespoons vegetable oil in a skillet over high heat until hot. Reduce heat to medium; add burgers and cook 5 minutes on each side or until cooked through, adding more oil as needed.

3. Meanwhile, stir together the mayonnaise, wasabi, remaining 1 teaspoon soy sauce, and remaining 1/2 teaspoon sesame oil.

4. Put a burger in each bun and top with about 1 tablespoon of the sauce.

Tapas de Portabela Asadas con Ensalada Caprese

Ingredientes:
1 tomate grande, cortado en cubos (apróximadamente 1 1/2 tazas)
1 taza de queso mozarela fresco cortado en cubos (apróximadamente 4 onzas)
2 cdas de cebollines finamente picados
2 cdas de albahaca fresca picada o 2 cucharadas de albahaca seca
1/8 de cdta de sal
1/4 de taza de salsa vinagreta
6 hongos portabela, sin los tallos (12 a 16 onzas)

Preparación:
Precalentar el asador o broiler. Mientras tanto, en un plato hondo, combina el tomate, el queso mozarela, los cebollines, la albahaca y dos cucharadas de la vinagreta. Untar el resto de la vinagreta en ambos lados de cada hongo. Colocar los hongos, con las escamas hacia abajo, en la parilla o colocarlos en una reja para hornear sobre una charola, a seis pulgadas del fuego. Cocer hasta que las orillas de los hongos comiencen a dorarse. Voltear las tapas de los hongos; rellenar cada una con la ensalada de tomate. Asar, con la cubierta del asador cerrada, o bajo el broiler, hasta que el queso mozarela comince a derretirse, apróximadamente dos minutos.

GRILLED ALASKA SALMON BURGERS

1 14-3/4 oz. can Alaska Salmon (or 2 cans, 7-1/2 oz.)
2 tbsp. lemon juice
1-1/2 tbsp. Dijon-style mustard
¾ cup dry breadcrumbs
½ cup sliced green onions
3 egg whites

Drain and flake salmon. Combine lemon juice and mustard. Blend flaked salmon with breadcrumbs, green onions, and lemon juice-mustard mixture. Mix in egg whites until well blended. Form mixture into 4 patties and cook on a lightly oiled grill or sauté in skillet until golden brown on both sides. Serve each burger on a bun with lettuce, tomato slices, and condiments as desired. Makes 4 servings.

Cashew Chicken

3/4 C orange juice
1/3 C honey
1/4 C soy sauce
1 T cornstarch
1 t ground ginger
1 t garlic powder
1/2 t pepper
2T vegetable oil
4 green onions, chopped
2 large carrots, chopped
2 stalks of celery, chopped
4 boneless chicken breasts cut into chunks
1 C cashews

In a bowl, combine juice, honey, soy sauce, cornstarch, and seasonings. In a large skillet, heat 1T oil and stir fry vegetables until tender. In the same skillet, push vegetables aside, heat more oil and stir fry chicken. When the chicken is done, combine with vegetables, add sauce, and cashews and heat until thick and bubbly.

Herbed Basmati Rice

Category: Basmati Rice
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 30 minutes

Ingredients:
2 teaspoons butter
1 cup basmati or other long-grain rice
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced green onions
1 teaspoon dried basil
1/2 teaspoon thyme
fresh thyme — optional

Directions:
Melt the butter in a small saucepan over medium heat. Add the rice; stir well. Add 2 cups water and 1/2 teaspoon salt; bring to a boil. Cover. Reduce heat; simmer for 15 minutes or until liquid is absorbed. Stir in remaining ingredients; garnish with thyme, if desired.

Recipe Location: http://www.cdkitchen.com/recipes/recs/65/Herbed_Basmati_Rice57859.shtml
Recipe ID: 25817

This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2006 CDKitchen, Inc.

Braised Kale

It takes only a minute or so to finish this side dish. Prepare it last to ensure that the kale retains its bright color and fresh taste.

2 lg bunches fresh kale, washed in cold water
2 sm scallions, finely minced
2 T margarine
1/2 t salt
1/2 t sugar
White pepper to taste

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De-stem kale by holding stem with one hand and tearing leafy portion away from you with other hand. Discard stems and ribs; julienne. Bring a large pot of lightly salted water to a boil. Add kale; cook, uncovered, 1 minute. (Taste a shred; it may need 1 extra minute.) Place in colander; run under cold water to stop cooking. Drain well; refrigerate. (If desired, this step can be done the day before.)

Just before serving, melt margarine in a large nonstick skillet. Add scallions; saute 1 minute. Add kale; sprinkle with salt, sugar and pepper. Reheat gently 2 minutes, tossing carefully. Serve immediately. Makes 8 servings.