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.

Sauteed Beets with Mustard Seeds

Time: 40 minutes
Servings: 4

2 lb gold and red beets (about 8 medium or 16 baby beets), scrubbed and rinsed
3 tablespoons canola oil
1/2 teaspoon mustard seeds
2 small green serrano chile peppers, sliced into 1/4″ rounds
1/4 teaspoon salt
2 tablespoons finely chopped fresh cilantro leaves
1 - 2 tablespoons freshly squeezed lemon juice
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1. Cover beets with water in medium pot and bring to a boil. Reduce heat, cover, and simmer 20 minutes or until just tender. Drain, cool, peel and chop beets into 1/2″ cubes (quarter baby beets, if using).

2. Heat oil in large skillet over high heat. When it begins to smoke, add mustard seeds and cover pan with lid or splatter screen. When they have stopped sputtering, stir in peppers. Add beets and salt. Toss, cover and cook another 6 to 8 minutes to allow flavors to blend.

3. Toss with cilantro and lemon juice (to taste).

Lemon Roasted Potatoes

The squeeze of lemon at the end adds a tangy note. Serve them warm with fish or as a room-temperature appetizer with tzatziki.

Time: 1 hour
Servings: 6

1/4 cup water
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
2 pounds boiling potatoes, peeled and cut lengthwise into 1/2-inch wedges
2 tablespoons freshly squeezed lemon juice
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1. Preheat oven to 425°F. Pour water into 12″x9″ baking dish.

2. Whisk together oil, salt, oregano and pepper in large mixing vowl. Add potatoes and toss. Pour into baking dish.

3. Roast potatoes 30 minutes, turning halfway through. Drizzle lemon juice over top and roast 10 to 15 minutes longer until browned and cooked through.

Pitas with Tzatziki
by Prevention

Time: 15 minutes + chilling time
Servings: 6

2 cups low-fat plain Greek-style yogurt
1 cup peeled, grated cucumber, spun dry in salad spinner
4 cloves garlic, grated
1 teaspoon freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
6 large whole wheat pitas (6″-7″ diameter)
1 tablespoon extra virgin olive oil
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1. Mix together yogurt, cucumber, garlic, lemon juice, salt and pepper in medium bowl. Chill, covered, 1 hour.

2. Brush both sides of pitas lightly with oil. Heat in batches in large skillet over medium heat, 3 to 4 minutes per side, until golden and puffed. Serve pitas with tzatziki and souvlaki.

Spinach Rice Casserole

1 cup chopped onion
1 teaspoon olive or canola oil
1 1/2 cups uncooked long grain rice
2 cups chicken broth
2 cups water
10 oz fresh spinach, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese
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In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted.

Transfer to a 2-quart baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375°F for 20-25 minutes or until rice is tender. Yield: 8 servings.

Broccoli with Orange Sauce

1 pound fresh or frozen broccoli spears
4 1/2 teaspoons sugar
2 teaspoons cornstarch
1/2 teaspoon chicken bouillon granules
1/4 cup water
1/4 cup orange juice
1 teaspoon grated orange peel
1 med navel orange, thinly sliced
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Place broccoli and a small amount of water in a saucepan; bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and bouillon. Stir in water, orange juice and peel until blended. Bring to a boil; cook and stir for 2 minutes until thickened.

Drain broccoli and place in a serving bowl. Garnish with orange slices and drizzle with sauce. Yield: 6 servings.

Blue Cheese Vidalia Onions
by Judy Lynn Henderson

2 large Vidalia onions or other sweet onions, cut into 1/2-inch slices
1 tablespoon butter
4 oz blue cheese, crumbled (1 cup)
1/2 of an 8-oz package cream cheese, cut up
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon dried dillweed
Grilled burgers topped with bacon, or grilled steaks
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1. Fold a 36×18-inch piece of heavy foil in half to make an 18-inch square. Place onion slices in center of foil. Dot with butter. Bring up opposite edges of foil; seal with a double fold. Seal remaining edges with double folds to completely enclose onions, leaving space for steam to build.

2. For a charcoal grill, place packet on rack of covered grill directly over medium coals. Grill for 25 to 30 minutes or until onions are just tender; turn packet once or twice during cooking. (For a gas grill, preheat grill. Reduce heat to medium. Grill as above.)

3. In a large bowl combine blue cheese, cream cheese, Worcestershire sauce, pepper, and dillweed. Use a slotted spoon to add onions to cheese mixture; toss to coat. Serve on burgers or with steaks. Makes 8 servings.

White Bean and Barley Risotto
by Stacey Crescitelli

2 tablespoons olive oil
1 large yellow onion, chopped
2 1/2 cups beef broth
1/2 cup pearl barley
15 oz canned small white beans
1/4 cup chopped flat-leaf parsley
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In a large saucepan, heat olive oil over medium heat. Add the onion and cook until translucent, about 6 minutes. Stir in the broth and barley and bring to a boil. Lower the heat, cover and simmer until the barley is tender, 30 to 40 minutes. Stir in the white beans and simmer for 5 minutes. Season with pepper, stir in the parsley and serve.

Quick Dill Pickles

Makes 2 one-pint jars.

8 pickling cucumbers (about 1 pound)
1/2 cup fresh dill
3 cloves garlic, peeled and halved
1 teaspoon dill seed
1 teaspoon peppercorns
2 1/2-inch pieces fresh horseradish
1 1/2 cups of Pickle Master

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Make the pickles: Divide cucumbers between 2 clean one-pint jars. Divide the dill, garlic, dill seed, peppercorns, and horseradish equally between the jars. Pour hot Pickle Master over each jar and let cool. Cover and refrigerate for 2 to 3 weeks. Pickles will keep refrigerated for up to 2 months.

BROCCOLI CRANBERRY SALAD
by Miss Maggie
6 servings.

3 cups finely chopped fresh or frozen broccoli
1/2 cup dried cranberries OR raisins
1/4 cup mayonnaise
1/4 cup nonfat yogurt
1/4 cup sugar
1 tablespoon vinegar
1-1/2 teaspoons dried onions

If you’re using fresh broccoli then wash it and remove the biggest part of the stem. Set the stems aside to use for another dish. Chop the broccoli into small pieces. Or, if you’re using frozen broccoli then measure it frozen and allow it to thaw completely before using.

In a large bowl combine the mayonnaise, yogurt, sugar, vinegar and onions. Mix until smooth. Stir in the broccoli and cranberries. Mix well. If possible allow to chill for several hours or overnight before serving.

Per Serving (excluding unknown items): 142 Calories; 8g Fat (47.3% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.