RECIPE OF THE DAY! GRANDMA'S HOMEMADE PUMPKIN PIE

RECIPE OF THE DAY!GRANMAS HOMEMADE PUMPKIN PIE

This recipe I will show you how it's the best pumpkin pie I have ever had in my life. This pie is based on my Grandma's recipe that she has passed down to me, and now am sharing it with you. Grandma's pumpkin pie recipes make delicious pies that are perfect to serve on any occasion. Learn how to make pumpkin pie the old-fashioned way, from scratch.

Preparing the pumpkin filling from scratch does require a little extra effort, but compared to the taste of canned pumpkin,( which is ok to) the traditional homemade taste of these pies is worth it. They taste so good! You'll have to bake and judge for yourself.

Hope you enjoy it as much as my family does. This is a holiday favorite with a delicious taste. Bring Grandma's pie to your table, your friends and family will not believe that you made this pie your self wow them. Happy Holidays Everyone. ENJOY!!


Yield: 8 servings or 10 to 12 slices

Times:Prep time 40 min

Cook time 1 hr 0 min

Total:1 hr 40 min

Ingredients:

Crust:

3/4 cup all-purpose flour

1/2 cup cake flour

1 1/2 tablespoons granulated sugar

1/4 teaspoon baking powder

1/4 teaspoon fine salt

1/4 cup cold unsalted butter (1/2 stick), diced

1 large egg white

1/4 teaspoon apple cider vinegar

2 tablespoons ice water, plus more as needed

Vegetable cooking spray

Filling:

1 (15-ounce) can pumpkin puree

1 (12-ounce) can evaporated skim milk

3/4 cup dark brown sugar

2 large eggs, lightly beaten

1/4 teaspoon finely grated orange zest

2 tablespoons dark rum

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon fine salt

Serving suggestion: Wedges of apples, oranges, and pears, and a few cranberries


Directions:

To make the crust:

1. In a food processor, pulse the flours, sugar, baking powder, and salt until combined. Add the butter and pulse the mixture until it resembles cornmeal mixed with pea-sized bits of butter, about 10 times. Add the egg white, vinegar, and water, and pulse 1 or 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add a couple of teaspoons of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

2. Lightly spray a 9-inch pie pan with oil. On a lightly floured surface, roll the dough into a thin disk, about 13 inches in diameter. Transfer the dough to the prepared pie pan and trim the edges, leaving about one inch hanging over the edge. Tuck the overhanging dough underneath itself to form an edge even with the rim. Flute the edge as desired. Freeze the crust for 30 minutes.

3. Preheat the oven to 400 degrees F. Line the crust with foil and fill with pie weights. Bake on the center rack until firm and just cooked, about 20 minutes. Reduce the oven temperature to 350 degrees F. Lift the foil to remove the beans, return to the oven, and bake until golden, about 10 minutes.

4. Meanwhile, make the filling. In a large bowl, whisk the pumpkin, evaporated milk, brown sugar, eggs, orange zest, and rum. In a small bowl, combine the cornstarch, cinnamon, ginger, nutmeg, and salt. Sift the dry ingredients over the pumpkin mixture and whisk until thoroughly blended.

5. Pour the filling into the prepared crust and bake until the filling is just set but not cracked, about 1 hour. Cool on a rack, serve warm or at room temperature.

6. This is a large serving (for comparison sake) - cut pie into 10 or 12 pieces instead of 8

275 Calories per serving

RECIPE OF THE DAY! SALMON BURGERS WITH CHIPOTLE RANCH SAUCE

This easy to make Salmon Burgers with Chipotle Ranch Sauce will make a great meal. Looking for a healthy meal, this 325 calorie recipe is it. I have learned I do not have to substitute taste or good foods to work with my Lap Band. Enjoy!

Makes 4 sandwiches

Active Time: 10 minutes
Total Time: 10 minutes

Ingredients

1 (12.8 oz) package SeaPak Salmon Burgers

2 Tablespoons chipotle pepper sauce

1/4 cup ranch dressing

4 slices red onion

4 ripe vine tomatoes

4 leaves green leaf lettuce

4 slices pepperjack cheese (if desired)

4 hamburger buns

Preparation

1. Preheat grill to medium-high heat.

2. Combine chipotle pepper sauce and ranch dressing, set aside.

3. Grill salmon burgers according to package directions. Remove from grill.

4. Plate by placing salmon burger on a toasted bun and topping it with lettuce, onion, tomato and cheese. Spread chipotle-ranch sauce on inside of hamburger bun top half. Serve immediately.

325 Calories Per Serving

RECIPE OF THE DAY! VEGETABLE & TILAPIA PACKETS

This healthy low calorie easy to make dish is so full of so many wonderful flavors. Here is a great way to make your taste buds happy. This Vegetable and tilapia Packet has every thing to do that, I love this dish. Am sure you will too... ENJOY!

Makes 4 packets

Active Time: 10 minutes
Total Time: 25 minutes

Ingredients

4 cups baby spinach

4 tilapia fillets (6 to 7 oz each)

8 tsp extra-virgin olive oil

8 oz thin asparagus, trimmed and cut into lengths about 2 in. long

4 tsp each capers and minced shallots

2 tsp fresh thyme leaves

1 tsp salt

1/2 tsp pepper

8 to 12 thin slices lemon

Preparation

1. Place oven rack in center of oven. Heat oven to 425ºF. You’ll need a rimmed baking pan and 4 pieces of parchment paper or nonstick foil (each about 16 in. long).

2. To make each packet: Place 1 cup spinach in center of parchment. Top with a tilapia fillet. Brush fish with 1 tsp of the olive oil. Scatter 1/2 cup of the asparagus on and around fish. Scatter 1 tsp each of the shallots and capers, and 1/2 tsp of the thyme over top. Drizzle with another tsp of the oil; sprinkle with 1⁄4 tsp of the salt and 1/8 tsp of the pepper. Top fish with 2 or 3 slices of the lemon.

3. Bring long ends of paper together and fold down 3 times to make a seam. Place on baking pan and tuck ends underneath. Repeat with remaining ingredients to make 4 packets.

4. Bake 15 minutes until packets are puffed. Open 1 packet to test doneness. If fish isn’t opaque at center, reseal packet and return to oven. Check again after 5 minutes.

284 Calories Per Serving

RECIPE OF THE DAY! WHISKEY-CHERRY SAUCE OVER A TURKEY TENDERLOIN

Simmer antioxidant-rich cherries in a quick pan sauce spiked with whiskey and cranberry juice; it's luscious on turkey tenderloin (a lean but flavorful, quick-cooking cut you might have overlooked in the poultry case). Make it a meal: Serve with vegetables.

Makes 6 servings

Active Time: 40 minutes
Total Time: 40 minutes

Ingredients

3 teaspoons extra-virgin olive oil, divided

1 1/2 pounds turkey tenderloin, (see Tip)

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground pepper

1/2 cup chopped onion

2 cloves garlic, minced

1 cup pitted and chopped fresh or frozen cherries

1 cup cranberry juice, divided

1/4 cup whiskey

2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried

1/2 teaspoon dry mustard

2 teaspoons cornstarch

Preparation

1.Preheat oven to 450°F.

2.Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Season turkey with 1/4 teaspoon salt and pepper and cook until golden brown on one side, about 3 minutes. Turn it over and transfer the pan to the oven. Roast until the turkey is no longer pink in the middle and registers 165°F on an instant-read thermometer, 15 to 20 minutes. Transfer the turkey to a clean cutting board and tent with foil to keep warm.

3.Heat the remaining 1 teaspoon oil in the pan over medium-high heat. (Be careful, the handle will still be hot.) Add onion and cook, stirring, until starting to soften, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add cherries, 3/4 cup cranberry juice, whiskey, thyme, mustard and the remaining 1/4 teaspoon salt. Cook, stirring occasionally and scraping up any browned bits, until reduced, about 4 minutes.

4.Meanwhile, stir together the remaining 1/4 cup juice and cornstarch in a small bowl. Add to the pan and cook, stirring, until thickened, about 30 seconds. Slice the turkey and serve with the sauce.

Tips & Notes
Tip: Check the label to avoid turkey tenderloin “enhanced” with a sodium solution.

Per serving: 210 calories

RECIPE OF THE DAY! MOROCCAN FISH

This true Moroccan Fish recipe is both healthy and low in calories. This lite fish recipe is great for a summer meal.

Makes 4 servings

Active Time: 8 minutes
Total Time: 20 minutes

INGREDIENTS

1 lb frozen fish fillets or steaks

4 tsp olive oil

1/4 tsp pepper

1 cup chopped onion

2 tsp minced garlic

1/2 tsp ground cumin

1/4 tsp cinnamon

1 can (14 to 15 oz) diced tomatoes

1/4 cup pitted Kalamata or other olives, halved

PREPARATION

1. Heat broiler. Line a rimmed baking sheet with nonstick foil.

2. Place fish on pan and drizzle with 2 tsp of the olive oil. Sprinkle with the pepper. Broil as package directs until fillets are just cooked through.

3. Meanwhile, heat remaining 2 tsp oil in a large saucepan. Add onion; cover and cook 5 minutes, stirring occasionally, until tender. Add garlic, cumin and cinnamon, and cook, stirring, 1 minute or until fragrant.

4. Stir in tomatoes and olives, and bring to a simmer. Simmer 3 minutes for flavors to blend.

5. Spoon about ½ cup sauce over each serving of fish.

184 Calories Per Serving

RECIPE OF THE DAY! MEDITERRANEAN SCALLOPS ON A BED OF BROWN RICE

This delicious dish is both low calorie and full of robust Mediterranean flavors! I hope you and your family enjoy this dish as much as mine did!

Makes 4 servings


Ingredients

1 lb Bay Scallops

1 Tbsp. Olive Oil

2 cloves Garlic, minced

2 medium Roma tomatoes, cored and chopped

1/2 cup quartered black olives

2 Tbsp. Green Onions

3/4 tsp. dried Oregano

1/4 coarse ground pepper

1/3 cup crumbled Feta Cheese

1 cup Uncle Ben's Whole Grain Fast & Natural Instant Brown Rice

1 3/4 cups water


Preparation

1. Combine rice and water in a medium saucepan, being to boil, cover and simmer 10-12 minutes, fluff with fork.

2. Rinse and drain scallops; pat dry

3. Heat oil over medium heat and add scallops and garlic. Cook and stir for 2 minutes. Add tomatoes, olives, onions, oregano and pepper; cook and stir 2-4 minutes more until scallops are opaque throughout.

4. sprinkle feta; mix lightly

5. Serve over rice.


Serves 4 regular portions; 365 calories

RECIPE OF THE DAY! SKILLET TURKEY BREAST WITH PLUM-BALSAMIC SAUCE

This is One of six speedy — and delicious — sauces to serve with sautéed turkey breast. With these robust flavors bursting into your mouth, will have you wanting more.


Makes 4 main-dish servings

Total Time: 20 min


Ingredients

4 medium (1 1/4 pounds) skinless, turkey-breast halves
Salt and pepper

1 tablespoon(s) olive oil

1/2 medium red onion, chopped

3 small plums, each pitted and cut into 8 wedges

1/2 cup(s) reduced-sodium chicken broth

2 tablespoon(s) balsamic vinegar

1 tablespoon(s) honey

preparation

1.Place turkey-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.

2.In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and turkey loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.

3.To skillet, add red onion and cook over medium heat 3 minutes or until softened, stirring frequently. Add plums and cook 3 minutes or until lightly browned, turning occasionally. Increase heat to medium-high; stir in chicken broth, vinegar, honey, 1/4 tsp. salt, and any juices from turkey on platter. Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.

230 Calories per 1 breast serving

RECIPE OF THE DAY! SHRIMP IN LETTUCE CUPS

Serve these pretty lettuce wraps as a first course or a light entrée. Fresh mint and cilantro keep it fresh, while savory sautéed shrimp and vegetables provide substance and color.

Makes 4 servings

Prep Time: 25 min

Cook Time: 20 min

Ingredients

1 cup(s) jasmine rice

1 pound(s) shelled and deveined medium shrimp

2 tablespoon(s) less-sodium fish sauce

1 tablespoon(s) reduced-sodium soy sauce

2 tablespoon(s) fresh lime juice

3 clove(s) garlic, crushed with press

1 teaspoon(s) vegetable oil

2 medium stalks celery, each cut lengthwise in half, then thinly sliced crosswise

1 cup(s) shredded or matchstick-thin carrots

2 teaspoon(s) grated peeled fresh ginger

1 cup(s) loosely packed fresh cilantro

1 cup(s) loosely packed fresh mint leaves

12 Boston lettuce leaves


PREPARATION

1.Prepare rice as label directs.

2.Meanwhile, coarsely chop shrimp. In medium bowl, combine shrimp, fish sauce, soy sauce, lime juice, and garlic; set aside.

3.In nonstick 12-inch skillet, heat oil over medium-high heat. Add celery, carrots, and ginger; cook 2 minutes, stirring frequently. Add shrimp mixture and cook 1 to 2 minutes or just until shrimp turn opaque, stirring constantly. Remove skillet from heat; stir in half of cilantro and mint.

4.Divide rice among lettuce leaves; top with shrimp mixture and remaining herbs. Fold leaves over shrimp mixture and eat out of hand.

Calories per 3 oz servering 345

RECIPE OF THE DAY! "STRAWBERRY CONE"

Satisfy your sweet tooth with this under-200-calorie treat.
Who says you have to skip dessert to stay lean? The following low-calorie confection lets you indulge without any of the guilt.

Makes 12 cones

1 pt (12 oz) strawberries,rinsed,hulled and halved

2 Tbsp granulated sugar

1 tub (15 oz) whole-milk ricotta cheese

4 oz cream cheese

1 cup confectioners’sugar

1/4 tsp almond extract

1 box (4 or 51/4 oz)sugar cones (12 cones)

Garnish:with chocolate mini chips and sliced strawberries

1. At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel;set each in a bowl.

2. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander,top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.

3. Put ricotta,cream cheese and confectioners’sugar in processor; pulse until smooth.Transfer to strainer,cover with a paper towel and refrigerate overnight.

4. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 in. off a corner; pipe filling into cones and garnish.The sugar cones replace the usual pastry shells, which can be hard to make or find in stores.

Planning Tip: Prepare through Step 3 at least 24 hours, or up to 2 days, ahead. Fill cones just before serving.

Per cone Calories 188

RECIPE OF THE DAY! "GROUND BEEF AND SPINACH GREEK CIGARS"

This is a great Greek recipe that is not only healthy but tastes good too. A wonderful appetizer great for the summer and all year round. It's called a cigar because once it's rolled and stuffed it looks like a cigar.

Makes 28 cigars

8 oz lean ground beef

1/2 cup finely chopped onion

1 pkg (10 oz) frozen leaf spinach, thawed, drained and coarsely chopped

1/2 tsp each salt and ground nutmeg

1/4 tsp pepper

3 oz crumbled feta cheese (about 1/2 cup)

3 Tbsp chopped fresh dill

1 roll fillo (1/2 a 1-lb box; we used Athens), thawed

1/2 cup smart balance whipped buttery spread (Low Sodium-Lightly Salted)

1 cup plain yogurt

1.Heat medium skillet over medium-high heat. Add beef and onion; cook 3 minutes, breaking up meat, until no longer pink. Add spinach, 1/4 tsp salt, the nutmeg and pepper; cook 2 minutes. Remove from heat; stir in feta and 1 Tbsp dill until well blended.

2. Heat oven to 400ºF. Line a 15 x 10-in. baking pan with foil; coat with nonstick cooking spray. Unfold fillo. Lay a sheet, with short side facing you, on work surface; keep remaining sheets covered with plastic wrap topped with a damp towel. Lightly brush top half of fillo sheet with butter. Fold unbuttered half on top of buttered half to make a 6 x 8-in. rectangle and brush again. Cut in half to make two 6 x 4-in. rectangles.

3. Place 1 Tbsp filling along a short side of one rectangle; roll up into a tight cylinder. Place on baking pan, seam side down; brush with butter. Repeat.

4. Bake 12 minutes or until golden. Meanwhile, stir remaining 2 Tbsp chopped dill and 1/4 tsp salt with yogurt in small bowl. Serve cigars warm with yogurt-dill sauce.

Calories 86 for 1 cigar

RECIPE OF THE DAY! "SPINACH CAKES WITH PARMESAN"

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes. Healthy as well as delicious.

Makes 8 servings

12 ounces fresh spinach

1/2 cup part-skim ricotta cheese, or low-fat cottage cheese

1/2 cup finely shredded Parmesan cheese, plus more for garnish

2 large eggs, beaten

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1.Preheat oven to 400°F.

2.Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.

3.Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).

4.Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

Per serving: 141 calories

RECIPE OF THE DAY! "CRAB SALAD AND ASPARAGUS MELT"

This crab and asparagus melt is delicious for a light spring dinner or lunch. You can use any type of crabmeat—including more affordable options available in pouches or cans near other canned fish or in tubs in the seafood department. Serve with a tossed salad.

Makes 4 servings

3 asparagus spears, or 12 snow peas, trimmed and thinly sliced (about 1/3 cup)

8 ounces crabmeat, any shells or cartilage removed

1/3 cup finely chopped celery

1/4 cup finely chopped red bell pepper

1 scallion, finely chopped

4 teaspoons lemon juice

1 tablespoon low-fat mayonnaise

1/4 teaspoon Old Bay seasoning

2-5 dashes hot sauce

Freshly ground pepper, to taste

4 whole-wheat English muffins, split and toasted

1/2 cup shredded Swiss cheese

1.Place rack in the upper third of the oven; preheat broiler.

2.Place asparagus (or snow peas) in a medium microwave-safe bowl with 1 teaspoon water. Cover and microwave until tender, about 30 seconds. Add crab, celery, bell pepper, scallion, lemon juice, mayonnaise, Old Bay seasoning, hot sauce to taste and pepper; stir to combine.

3.Place English muffin halves, cut-side up, on a large baking sheet. Spread a generous 1/4 cup of the crab salad on each muffin half and sprinkle each with 1 tablespoon cheese. Broil until the cheese is melted, 3 to 6 minutes.

Per serving: 251 calories

RECIPE OF THE DAY! " GINGER-STEAMED FISH HAWAIIAN-STYLE"

This Hawaiian-style sauce with fresh ginger, garlic and sesame is a Hawaiian classic. I use reduced-sodium soy sauce to keep the sodium in check. With a red snapper it's tender, sweet and mild in flavor. I found that halibut and other white fish were also delicious. Serve with steamed brown rice and Green Papaya Salad.

Makes 1 severing

6 5-ounce portions red snapper or striped bass, halibut or any flaky white fish

6 1/4-inch-thick slices peeled fresh ginger
Sauce

1/4 cup minced peeled fresh ginger

1/4 cup chopped garlic

1/4 cup sesame seeds

2 tablespoons grapeseed oil, or canola oil

2 tablespoons toasted sesame oil

1/4 cup reduced-sodium soy sauce

2-3 scallions, thinly sliced, for garnish

add some pineapple chucks or slices for color and garnish

1.To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.

2.To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.

3.Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions and pineapples.

Per serving: 310 calories

RESISTED MR. SOFTEE ICE CREAM!

What a hot day today. I went shopping for new clothes today felt good to buy them smaller each time I shop. Saw the ice cream truck out side of the store, Mr.Softee. Yumm! I was so tempted to buy a vanilla ice cream cone with sprinkles, somthing I would of eating in the pass, but I did resisted. Went home and had one of my 25 calories ice pop instead.

RECIPE OF THE DAY "BOWTIE TOMATO MOZZARELA TOSS"

Use this hearty, healthy bowtie pasta side to round out your supper, or transform it into a main dish by simply adding a protein like Grilled Salmon, or Spicy Grilled Shrimp.

Makes 4 servering

1 pint(s) cherry tomatoes, quartered

1/2 teaspoon(s) salt

12 ounce(s) mini bowtie pasta

1 tablespoon(s) extra-virgin olive oil

1 small onion, quartered and thinly sliced

2 tablespoon(s) balsamic vinegar

2 tablespoon(s) water

1 clove(s) garlic, crushed with press

6 ounce(s) fresh mozzarella, cubed

1 green onion, thinly sliced

1/4 cup(s) fresh parsley leaves, chopped

1/4 teaspoon(s) freshly ground black pepper


1.In large bowl, combine tomatoes and salt; set aside. Heat covered 3-quart saucepan of salted water to boiling on high. Add bowtie pasta and cook as label directs. Drain pasta and transfer to bowl with tomatoes, stirring until well combined. Cool completely.

2.Meanwhile, in 10-inch nonstick skillet, heat olive oil on medium 1 minute, then add onion. Cook 1 minute or until onion begins to soften; add balsamic vinegar and water, stirring to coat. Cover and cook 5 to 7 minutes or until onion is soft and almost all liquid has evaporated, stirring occasionally.

3.Uncover and add garlic. Cook 2 to 3 minutes or until garlic is lightly browned. Cool completely. Add onion mixture to pasta and tomatoes, along with mozzarella, green onion, parsley, and black pepper

Calories 250

RECIPE OF THE DAY "TOMATO AND MOZZARELLA SALAD"

Toss farm-stand tomatoes (I love to use red, yellow, and orange) with basil and extra virgin olive oil for one of summer's simple pleasures. For best flavor don't refrigerate this salad.

Makes 4 servings

3 pound(s) tomatoes, cut into 1 1/2-inch chunks

8 ounce(s) lightly salted, small fresh mozzarella balls, each cut in half

1 package(s) (8 ounces) mozzarella cheese, cut into 1/2-inch chunks (as a substitute for fresh mozzarella balls)

1 cup(s) loosely packed fresh basil leaves, chopped

3 tablespoon(s) extra-virgin olive oil

3/4 teaspoon(s) salt

1/4 teaspoon(s) coarsely ground black pepper


1.In large bowl, toss tomatoes, mozzarella, basil, oil, salt, and pepper until evenly mixed,then serve.

160 Calories

RECIPE OF THE DAY "TOMATO SALAD WITH RED ONION & BASIL"

This summer's garden bounty is best enjoyed at the height of the season, when tomatoes are ripe and juicy and fresh basil is plentiful.

Makes 4 servings

3 tablespoon red-wine vinegar

4 teaspoon olive oil

1/2 teaspoon Dijon mustard

4 tomatoes, thinly slices

1red onion, thinly sliced

1/3 cup tightly fresh basil leaves, shredded


1. To prepare the dressing, in a small bowl, whisk the vinegar, oil, salt, mustard, and pepper.

2. In a large salad bowl, combine the tomatoes, onion, and basil. drizzle with the dressing; toss to coat. Refrigerate, cover, tossing once, until the flavors are blended, at least 1 hour.

Per serving (1cup) 90 calories

RECIPE OF THE DAY " CAJUN STYLE RED SNAPPER"

Cajun cooking is a Louisiana culinary tradition combing French technique with traditional Southern ingredients and there bold spices.

Makes 4 servings

1 1/4 pounds red snapper fillets

1 tablespoon paprika

2 coves garlic, minced

1 shallot, finely chopped

1 teaspoon freshly ground pepper

1 teaspoon cayenne

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon dried thyme

1 tablespoon olive oil

2 tablespoon fresh lemon juice

1 tablespoon finely chopped chives

1 lemon, cut into wedges

1. preheat the grill; place the grill rack 5 inches from the coals.

2. spray a sheet of heavy-duty foil with nonstick spray; place the snapper, skin-side down, in the center. Fold up the edges to make a pan. In a small bowl, mix the paprika, garlic, shallot, pepper, cayenne, oregano, salt, and thyme. Drizzle the oil on the fish; sprinkle with the spice mixture, lemon juice, and chives.

3. transfer the foil to the grill rack. Cover the grill, opening the top and bottom flues slightly. Cook the snapper until just opaque in the center, 10-15 minutes. Serve with the lemon wedges.

Per serving (1/4 of fish) 187 calories

RECIPE OF THE DAY "SPICY BEEF AND BROCCLI STIR-FRY"

Serve this tasty mix over nutritious brown rice. This dish is very low in calories and very satisfying. Uses light soy sauce (reduced-sodium).

Makes 4 servings


2 tablespoon dry sherry

2 tablespoons light soy sauce

1 tablespoon grated peeled fresh ginger

5-6 garlic cloves, minced

1 teaspoon Asian (dark) sesame oil

1/4 teaspoon crushed red pepper

1/2 pound beef tenderloin, trimmed of all visible fat and cut into strips

1 teaspoon cornstarch

1 tablespoon vegetable oil

4 cups broccoli florets

3 scallions, thinly sliced


1. To prepare the marinade, in a gallon-size zip-close plastic bag, combine the sherry, soy sauce, ginger, garlic, sesame oil, and red pepper; add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occasionally, about 1 hour.

2. drain the marinade into a measuring cup; add enough water to make 1/3 cup liquid. Add the cornstarch and stir until it dissolves.

3. Heat a large nonstick skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until the beef loses its red color, about 1 minute. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minute. Return the beef to the skillet and stir-fry until the sauce thickens, 2-3 minutes. Serve, sprinkled with the scallions.

Per serving (1/4 of stir-fry) About 207 calories

RECIPE OF THE DAY "ROASTED TOMATO SAUCE"

Once you make and taste this easy sauce with its intense roasted flavor, you'll use it over and over again on pasta and as a dip. You can pack the sauce in a 2-cup portions to keep on hand in the refrigerator for up to three days or in the freezer for up to three months.


Makes about 5 servings

3 pounds (about 18) plum tomatoes, cut in fourths lengthwise

1 large Vidalia onion, halved lengthwise, then sliced crosswise

1 tablespoon salt

1/4 teaspoon freshly ground pepper

1. Adjust the racks to divide the oven in thirds. Preheat the oven to 375F. Spray 2 large nonstick baking pans with olive-oil nonstick spray.

2. Arrange the tomatoes and onion in single layers on the pans. Sprinkle with the vinegar, garlic, salt, and pepper, then spray lightly with olive-oil nonstick spray. Roast, switching the pans from one shelf to the other halfway through the cooking, until the tomatoes and onion are lightly browned and have an intense, sweet aroma, 50-55 minutes.

3. Transfer the tomatoes and onion to a food processor: pulse until the mixture is combined but still a bit chunky.

Per serving (1/2 cup) 39 calories