* Cherry Cheesecake

PREP 20 MINS (+ 4 hrs cool down time) COOK 40-50 MINS SERVES 12

1 1/4 cups Honey Maid Graham Crumbs
1/4 cup butter, melted
3 pkg (250g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
2 cans (540ml each) E.D. Smith Pie Filling, Cherry

1. Heat oven to 350'F.

2. Mix crumbs and butter; press onto 9" x 13" (22cm x 33cm) glass pyrex pan.

3. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

4. Bake 40-50 mins. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.

5. Wait about 15-30 mins. cake to cool down, a little. Spread cherry pie filling over cake evenly. Refrigerate cheesecake 4 hours.

Do I even have to add comments to this one? lol ...of course it was absolutely amazing, it's like heaven in your mouth!

** Don't have the Nutritional Information for this one, yet. **

Vegetable Fried Rice

PREP 5 MIN COOK 15 MIN SERVES 8

2 eggs
1 1/2 tsp sesame oil, divided
1 tsp peanut oil
1 cup finely chopped onions
1 cup finely chopped mushrooms
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1 Tbsp grated gingerroot
2 tsp minced garlic
1 cup frozen mixed peas and carrots, thawed
4 cups cooked basmati rice
1/2 cup chopped green onions2 Tbsp reduced-sodium soy sauce
2 Tbsp hoisin sauce

1. Whisk together eggs and 1/2 tsp sesame oil in a small bowl. Spray an 8-inch, non-stick skillet lightly with cooking spray (or add a bit of oil or butter) and heat over medium-high heat. Add eggs and cook without stirring (as you would an omelette), until underside is cooked. Flip and cook other side. Remove cooked egg from skillet and chop into bite-sized pieces. Set aside.

2. Heat remaining 1 tsp sesame oil and peanut oil in a wok or large skillet. Add onions, mushrooms, red pepper, celery, gingerroot and garlic. Cook and stir over medium-high heat until vegetables are tender, about 5 minutes. Add peas and carrots and cook just until heated through, about 2 more minutes. Stir in cooked rice, green onions, chopped egg, soy sauce and hoisin sauce. Mix well and continue to cook just until rice is heated through. Serve hot.

PER SERVING (SERVES 8): CAL 172, FAT 3.3g (SAT FAT 0.7g), PROT 6g, CARBS 31g, FIB 2g, CHOL 54mg, SOD 243mg

Great, simple recipe!! Rice is always a hit in our home. And it just so happen that the evening I decided to make this recipe we had left-over chicken. So we chopped it up and added it to the vegetable fried rice and bam! superb-hit!!

Spicy Oven-Roasted Penne Pasta

PREP 10 MIN COOK 35 MIN SERVES 4

2 lbs (907g) plum tomatoes, quartered
1 1/2 cups chopped red onions
4 sliced reduced-sodium bacon, chopped
2 tsp minced garlic
1 Tbsp balsamic or red wine vinegar
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
12 oz (340g) uncooked whole-grain penne pasta (about 4 cups dry)
2 Tbsp tomato paste
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
1/4 cup freshly grated Parmesan cheese
Minced fresh parsley for garnish

1. Spray a roasted pan with cooking spray. Add tomatoes, onions, bacon and garlic. Mix well and spread evenly in pan.

2. Roast, uncovered, at 400'F for 15 minutes. Remove pan from oven. Add vinegar, basil and oregano. Mix well and return pan to oven. Roast for 15 more minutes.

3. Meanwhile, prepare pasta according to package directions. Drain well and keep warm.

4. Transfer roasted vegetable mixture to a blender or food processor. Work in batches if necessary. Puree until smooth. Transfer mixture to a medium saucepan.

5. Add tomato paste, salt, pepper and crushed red pepper flakes. Brain sauce to a boil, then reduce heart and simmer, uncovered for 5 minutes. Spoon hot sauce over cooked pasta. Sprinkle with Parmesan cheese and parsley. Serve immediately.

PER SERVING (SERVES 4): CAL 471, FAT 9.3g (SAT FAT 3.3g), PROT 25g, CARBS 71g, FIB 13g, CHOL 20mg, SOD 650mg

Hoooollllaaa!! Woot! Very good and 'spicy'. Our house-hold doesn't mind spicy recipes once in a while, however this one topped our list of spice-level. The sauce seems simple to the view but it very tasty and filling!

Tricolor Pasta Primavera with Roasted Vegetables and Parmesan

 PREP 10 MIN COOK 30 MIN SERVES 4

2 cups whole small button mushrooms
2 cups cubed zucchini (cut into 1-inch cubes)
2 cups coarsely chopped tomatoes
1 cup each sliced red and yellow bell peppers
3 Tbsp minced fresh basil
1 Tbsp olive oil
2 tsp minced garlic
1/4 tsp freshly ground black pepper
12 oz (340g) uncooked tricolor rotini (about 4 cups dry)
1 1/2 cups broccoli florets
1/2 cup frozen green peas, thawed
1/4 freshly grated Parmesan cheese
1 Tbsp minced fresh parsley

1. Preheat over to 400'F. Spray a 9x13-inch baking pan with cooking spray. Set aside.

2. In a large bowl, combine mushrooms, zucchini, tomatoes, bell peppers, basil, olive oil, garlic and pepper. Toss until vegetables are evenly coated with oil and seasoning. Transfer vegetables to prepared baking pan. Bake, uncovered, for 25 minutes. Stir once, halfway through cooking time.

3. Meanwhile, prepare pasta according to package directions. About 4 minutes before pasta is done, add broccoli and peas to the boiling water (yup, right along with the rotini). When pasta is cooked, drain pasta and vegetables, then return them to the pot. Stir in roasted vegetables, Parmesan cheese and parsley. Serve with extra freshly ground black pepper, if desired.

PER SERVING (SERVES 4): CAL 449, FAT 8.1g (SAT FAT 2.3g), PROT 21g, CARBS 78g, FIB 9.4g, CHOL 5mg, SOD 199mg

Mmmm good! Very basic coating on the pasta but still fairly good. Lots of vegetables which made it filling... and yes this recipe has no meat - still good!

Chicken Stew with Balsamic Roasted Vegetables

PREP 10 MIN COOK 45 MIN SERVES 6

4 cups unpeeled cubed red potatoes
2 cups whole baby carrots
1 cup chopped red onions
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp minced garlic
1 1/2 tsp dried thyme, divided
1 1/2 tsp dried rosemary, divided
1 tsp dried tarrogon
1/2 tsp each salt and freshly ground black pepper
1 cup sliced green beans
1/2 cup dry white wine
2 lbs (907g) boneless skinless chicken breasts, cut into 1-inch cubes
3 cups reduced-sodium chicken broth
3 Tbsp all-purpose flour

1. Spray a large roasting pan with cooking spray. Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425'F for 30 minutes. Stir once, halfway through cooking time. Add green beans and roast for 10 more minutes.

2. Meanwhile, pour wine into a large pot. Add remaining 1/2 tsp thyme and 1/2 tsp rosemary. Bring to a  boil. Add chicken pieces and reduce heat to medium-high. Cook, uncovered, until chicken is cooked through, about 12 minutes.

3. Add roasted vegetables to chicken and wine. Stir in 2 1/2 cups broth. In a small bowl, whisk together flour with remaining 1/2 cup broth until lump-free. Add flour mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 minutes. Serve hot.

Very good and filling too!! Great cooler evening meal!

PER SERVING (SERVES 6): CAL 298, FAT 4.6g (SAT FAT 0.5g), PROT 31g, CARBS 30g, FIB 3.8g, CHOL 66mg, SOD 368mg

A Penne for Your Thoughts

Penne pasta with bacon, mushrooms, spinach and sun-dried tomatoes.

PREP 20 MIN COOK 15 MIN SERVES 4

1 cup sun-dried tomatoes (see sun-dried tomato tip below)
12 oz (340g) uncooked whole wheat or high-fiber white penne pasta (about 4 cups dry)
4 slices reduced-sodium bacon, cut crosswise into 1/2-inch sections
2 tsp minced garlic
3 cups thinly sliced mushrooms (any kind)
2 cups chopped fresh baby spinach leaves
1 cup sliced red onion rings
2 Tbsp minced fresh basil
1/2 tsp crushed red pepper flakes
Freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese
2 Tbsp minced fresh parsley

1. Pour 1 cup boiling water over sun-dried tomatoes and let soak for 15 minutes. Drain and chop. Set aside.

2. Meanwhile, cook penne according to package directions. Drain and keep warm.

3. Cook bacon in a large skillet over medium-high heat until crisp. (For alternative, see bacon tip below.) Do not discard bacon drippings. Add garlic and cook 1 more minute. Add mushrooms, spinach, onions, sun-dried tomatoes, basil and crushed red pepper flakes. Cook and stir for 5 to 6 minutes, until mushrooms and onions are tender.

4. Toss bacon-vegetable mixture with hot pasta until evenly distributed. Divide pasta between 4 serving dishes. Top each with freshly ground black pepper and 1 Tbsp Parmesan cheese. Sprinkle with parsley. Serve immediately.

* Sun-dried tomato tip: Sun-dried tomatoes (which are actually dried in ovens) provide concentrated flavor and a chewy texture to enliven savory dishes. They're available dry or in oil and have the same nutritional value as fresh tomatoes. which means they're good for you! We prefer the dried version since they don't contain additional ingredients and can be stored in your pantry for months. Sun-dried tomatoes are easily softened by pouring boiling water over them and letting them soak for 15 to 30 minutes. Look for them in bags or plastic containers in the produce sections of your supermarket.

* Bacon tip: See http://culinaryarts.about.com/od/breakfastcookery/ht/bacon.htm for alternative (cleaner) Bacon baking. This is how I baked the bacon for this recipe and then poured everything into a frying pan on the stove top after they were ready; bacon dripping and bacon. I also baked the bacon in full strips and cut them once they were out of the oven.

Really good recipe!! I opted (from previous experience) to add the spinach to the skillet till after the onions, mushrooms, sun-dried tomatoes, garlic and bacon were almost ready to go. I added the spinach in the last few minutes so that they cooked (more like steamed) because I like the spinach better this way. I was also a little surprised that there wasn't an actual dressing per-say, but the coating that covered everything was from the bacon dripping and spices which provided a great taste. Everyone enjoyed this recipe.

Meal shown with the Parmesan, pepper, and parsley toppings.

 PER SERVING (SERVES 4): CAL 462, FAT 10g (SAT FAT 3.7g), PROT 26g, CARBS 64g, FIB 13g, CHOL 24mg, SOD 534mg

Mexican Pizza

PREP 5 MIN COOK 15 MIN MAKES 1 PIZZA (8 SLICES)

8 oz (227 g) extra-lean ground beef
1/3 cup minced red onions
1 tsp minced garlic
1/2 cup diced grape tomatoes
1/4 cup grated carrots
1/4 cup diced green bell pepper
1/4 cup frozen or canned corn
1/4 cup canned no-salt-added black beans, drained and rinsed
1 Tbsp minced fresh cilantro
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp each salt and freshly ground black pepper
1/2 cup pizza sauce
1 (12-inch) prebaked whole-grain thin-crust pizza shell
1 cup packed shredded light old (sharp) cheddar cheese (4 oz/113g)
2 Tbsp minced green onions
* Garnishes: Light Sour Cream, Salsa and Guacamole (Optional)*

1. Preheat oven to 425'F.

2. Cook beef, onions and garlic in a large, non-stick skillet until beef is no longer pink. Add tomatoes, carrots, green pepper, corn and beans. Cook and stir for 2 more minutes. Add cilantro, chili powder, cumin, salt and pepper. Cook 1 more minute. Remove from heat.

2. Spread pizza sauce evenly over crust. Top with half the cheese. Spoon beef mixture evenly over pizza. Top with remaining cheese, followed by green onions.

3. Place pizza directly on middle oven rack and bake for 8 to 10 minutes, or until cheese is completely melted and crust is lightly browned.

4. Tastes great with fajita-like accompaniments, such as sour cream, salsa and guacamole.

PER SERVING (PER SLICE): CAL 186, FAT 6.8g (SAT FAT 3.4g), PROT 12g, CARBS 18g, FIB 1.9g, CHOL 28 mg, SOD 455mg

Mmm-mmm-good!! Was so good we made this two nights in a row - a definite keeper! 

Grilled Flank Steak with Black Beans and Corn and Tomatoes

PREP 5 MIN COOK 25 MIN SERVES 6

1 1/2 lb Flank Steak
1/2 tsp cumin
2 garlic cloves, crushed
1/2 tsp kosher salt
fresh cracked pepper to taste

For the back bean, corn and tomatoes:
3 Tbsp red onion, minced
1 tsp olive oil
1/4 cup fresh squeezed lime juice
2 medium vine ripe tomatoes, diced
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels (fresh is fine)
2 Tbsp finely minced cilantro
kosher salt and fresh pepper to taste

1. Season steak with the crushed garlic, cumin, salt and pepper and set aside 5-10 minutes.

2. Combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes. Add tomatoes, black beans, corn, cilantro and set aside.

3. Heat a clean lightly greased indoor or outdoor grill on high heat. Grill steak on high heat, 6-8 minutes on each side or until your desired degree of doneness. Let the meat rest about 5 minutes before slicing. Slice the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.

PER SERVING (3 oz steak plus salad): CAL 249.8, FAT 9.4g, PROT 25.6g, CARBS 8.9g, FIB 2.3g, SUGAR 2.4g, SOD 385 mg
Old Points: 5
PointsPlus Value: 6

Another great recipe! Fairly easy to make and absolutely delicious. This was actually something a little different for us to try considering it was a main course meal on its own - with no side-dish. Typically my spouse likes to have side-dishes (such as potatoes or rice or... something else) - however we decided to try this out as is and... it was great! And filling too!

Pork Chops with Mushrooms and Shallots

PREP 5 MIN COOK 20 MIN SERVES 4

1 tsp butter
4 port loin chops (with bone), 1 inch thick, trim all visible fat
1/2 tsp salt
fresh ground pepper
1/4 cup chopped shallots
1 cup fat free chicken stock
10 oz sliced baby bella mushrooms
1 Tbsp dijon mustard
2 Tbsp chopped, fresh parsley

1. In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and saute for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.

2. Add shallots to the pan and cook, stirring, until soft, about 3 minutes. Add the stock to deglaze the pan, stir in the mustard, 1 Tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done. Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.

** Note: Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150'. I use a thermometer to check the center and usually leave it until it hits 160'. Don't overcook or they will become dry.

PER SERVING (1 chop): CAL 179.9, FAT 9.5g, PROT 18.5g, CARBS 4.3g, FIB 0.9g
Old Points: 4
PointsPlus Value:5

Very good! This was our first try of "bella mushrooms" and found them very tasty. The sauce was light, but delicious. 

Summer Vegetables with Sausage and Potatoes

PREP 10 MIN COOK 50 MIN SERVES 4

1 lbs baby red potatoes, cut in half or quartered
2 tsp oil
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper
14 oz Italian chicken sausage, sliced 1-inch thick
4-5 cloves garlic, smashed with the side of the knife
1/2 orange bell pepper, diced 1-inch squares
1/2 yellow bell pepper, diced 1-inch squares
1 red bell pepper, diced 1-inch squares
2 Tbsp fresh rosemary (or other fresh herb such as thyme)
2 cups zucchini, 1/2 inch think and quartered

1. Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper. When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid. Set potatoes on a dish.

2. Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix. Continue cooking stirring occasionally until onions and peppers become slightly browned. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.

3. Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.

PER SERVING (a little over 1 3/4 cups): CAL 326, FAT 11g, PROT 23g, CARBS 33.5g, FIB 5.3g, SUGAR 5g, SOD 897mg
Old Points: 7
PointsPlus Value: 8

Another great recipe! Everyone enjoyed this and was very filling too! You'll notice in my picture that I didn't have any red peppers so I substituted them with green peppers instead, and I absolutely forgot to pick-up zucchinis so they're not in there either... however I'm sure they would have made an excellent addition!

Salisbury Steak and Mushroom Gravy

PREP 10 MIN COOK 30 MIN SERVES 8

1/2 tsp oil
3/4 cup onions, minced
1 lbs lean ground beef
1 lbs lean ground turkey
1/2 cup dry breadcrumbs
1 large egg
1 large egg white
2 cups beef broth
1/4 tsp salt 
1/8 tsp ground black pepper, to taste
8 oz sliced mushrooms
2 Tbsp all-purpose flour
2 Tbsp tomato paste
1 tsp Red Wine Vinegar
2 tsp Worcestershire sauce, to taste
1/2 tsp mustard powder
1/4 cup water
chopped parsley for garnish (optional)

1. Saute onions in oil over medium heat until golden brown, about 5 minutes.

2. In a large bowl, combine half of the saulteed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper.

3. Share into 8 oval patties.

4. In a large deep skillet over medium-high heat, brown both sides of patties. Set aside on a dish.

5. Add mushrooms to the skillet, season with salt and pepper and saute 2-3 minutes. Return patties to the skillet with the mushrooms.

6. In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, worcestershire sauce and mustard powder.

7. Pour over meat and mushrooms in skillet. Cover and cook on low heat for 20 minutes, stirring occasionally. Serve over Garlic Mashed Potatoes with a vegetable on the side, Enjoy!!

PER SERVING (1 Patty with mushroom gravy): CAL 202.8, FAT 7.8g, CARBS 10g, FIB 1.2g, SUGAR 1.7g, SOD 524.7mg, PROT 21.7
Old Points: 4
PointsPlus Value: 5

Another great hit! We'll be making this one over... and over... and over again!

 

 

Zesty Chili and Black Beans Bow-Tie Pasta

PREP 5 MIN COOK 15 MIN SERVES 6

2 tsp olive oil
1 lb (454g) ground turkey
1 cup chopped onions
1 tsp minced garlic
1 cup green bell pepper
1 cup diced carrots
1 1/2 cups no-salt-added tomato sauce
1 1/2 cups salsa
1 can (19oz / 540ml) no-salt-added black beans, drained and rinsed
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
12 oz (340g) uncooked whole-grain bow-tie pasta (about 7 cups dry)
1/2 cup light (5%) sour cream
1/2 cup packed shredded light old (sharp) cheddar cheese (2oz / 57g)
1/2 cup chopped green onions

1. Heat olive oil in a large pot over medium-high heat.
2. Add ground turkey. Cook and stir until turkey is no longer pink. Break up any large chunks with a fork.
3. Add onions, garlic, green pepper and carrots. Cook and stir for 4 to 5 minutes, until vegetables begin to soften.
4. Stir in tomato sauce, salsa, beans, chili powder, cumin and oregano. Bring mixture to a boil, reduce heat to low, cover and simmer for 10 minutes, stirring occasionally.
5. Meanwhile, prepare pasta according to package directions. Drain well.
6. Divide pasta among six serving plates. Ladle chili over pasta. Place a dollop of sour cream in the centre, then sprinkle with cheese and onions. Serve immediately.

PER SERVING: 506 CAL, 11.9G FAT (3.7 SAT FAT), 31G PROT, 68 CARB, 15.4G FIB, 71MG CHOL, 399MG SOD

Well this recipe was SUPER filling (at least I thought so!). I was simple to make and was pretty good too! I'm pretty sure we'll probably end-up trying this one out again! :)

Chicken and Wild Rice Skillet

PREP 5 MIN COOK 45 MIN SERVES 4

3 large boneless skinless chicken breasts (about 1 1/4lbs / 568g)
2 tsp olive oil
3 cups sliced mushrooms (8oz / 227g package of preliced mushrooms)
3/4 cup chopped onions
1 tsp minced garlic
1 pkg (6.3oz / 180g) Uncle Ben's Long Grain & Wild Rice original recipe
1 1/4 cups reduced-sodium chicken broth
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese

You will need a 10-inch, non-stick skillet with a tight-fitting lid for this recipe.

1. Cut chicken breasts into large chunks (about 6-10 pieces per breast). Heat oil in skillet over medium-high heat. Add chicken pieces and cook for about 4 minutes, stirring often, until chicken is lightly browned all over. Remove chicken from skillet and set aside.

2. Add mushrooms, onions and garlic to the same skillet. Cook and stir until vegetables begin to soften, about 3 minutes. If vegetables start to stick, add a little water or broth.

3. Add rice and seasoning pouch. Mix well and cook for 30 seconds. Stir in broth and wine. Return chicken to skillet. Bring mixture to a boil. Reduce heat to medium-low, cover and simmer for about 20 minutes, until rice is tender and liquid is absorbed. Remove from heat. Let stand, covered, for 10 minutes. Stir in Parmesan cheese and serve immediately.

PER SERVING (1 CUP): 404 CAL, 6.3G TOTAL FAT (2G SAT FAT), 41G PROT, 37G CARB, 1.8G FIB, 89MG CHOL, 672MG SOD

Simple recipe with a simple taste. Nothing spicy about this one, so if you're not in-to spicyness or intense flavours then this recipe is just "the recipe" for you! ;-)

Chicken Linguini a-la-Orient Express

PREP 10 MIN COOK 10 MIN SERVES 4

12 oz (340 g) uncooked whole wheat linguini
2 tsp olive oil
1 cup chopped onions
2 tsp minced garlic
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1/4 cup ketchup
3 Tbsp seasoned rice vinegar
1 Tbsp each freshly squeezed lemon juice
1 Tbsp sesame oil
1 Tbsp grated gingerroot
2 tsp liquid honey or brown sugar
1 tsp hot pepper sauce
1/2 tsp freshly ground black pepper
2 Tbsp cornstarch
2 cups chopped or sliced cooked chicken breast
1 1/2 cups broccoli florets
1 cup thinly sliced red bell pepper
1 cup carrots, cut into thin (julienne) strips

1. Prepare linguini according to package directions. Drain and keep warm.

2. While pasta is cooking, prepare sauce. Heat olive oil in a large pot over medium heat. Add onions and garlic.

3. Cook and stir until vegetables begin to soften, about 4 minutes. Add broth, soy sauce, ketchup, vinegar, lemon juice, sesame oil, gingerrot, honey, hot pepper sauce and black pepper. Mix well and bring to a boil.

4. Blend conrnstarch with an equal amount of water until smooth. Add to sauce. Cook and stir until sauce is bubbly and has thickened, about 1 minute.

5. Add cooked chicken pieces, broccoli, red pepper and carrots to sauce. Mix well. Cook 3 to 4 minutes, until vegetables are tender-crisp. Pour chicken-vegetable mixture over warm linguini and toss to coat evenly. Serve hot.

Absolutely de-li-cious!! This is surely a keeper in our home. We kind-of-figured it would be and doubled our batch when we made it and... let's just say we had just enough for my hubby's lunch tomomrrow!! ...and he was happy about that! :)

Slow-Cooked Beef Cubes in a mushroom & onions tomato sauce, served over pasta

PREP 10 MINS COOK 2 HOURS SERVES 6

1 1/2 lbs (680g) stewing beef
1 can (28 oz/796 ml) no-salt-added diced tomatoes, undrained
1 can (5.5 oz/156 ml) tomato paste
3 cups sliced mushrooms
1 cup chopped onions
2 Tbsp reduced-sodium soy sauce
2 Tbsp brown sugar
2 Tbsp white vinegar
2 tsp low-sodium beef bouillon powder
2 tsp minced garlic
1 tsp dry mustard
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
12 oz (340g) uncooked rigatoni (about 7 cups dry)

1. Trim all visible fat from beef. Cut into 1-inch cubes. Arrange beef in a small roaster or a large casserole dish with a lid.

2. Combine remaining ingredients, except rigatoni, in a large bowl. Mix well. Pour over beef.

3. Cover and bake at 350'F for 1 hour and 45 minutes to 2 hours, until beef is very tender. Stir once, halfway through cooking time. Taste and add a pinch of salt if needed.

4. During last 15 minutes of cooking time, prepare rigatoni according to package directions. Drain, Serve hot beef and sauce over rigatoni.

PER SERVING: 482 CAL, 7.2 G TOTAL FAT (2.4 G SAT FAT), 39 G PROT, 61 G CARB, 7 G FIB, 68 MG CHOL, 250 MG SOD

This was quite tasty and fairly easy to make. :)

Slow-Cooked Peanut-Ginger Chicken

PREP 5 MINS COOK 5 TO 6 HOURS SERVES 6

1 cup medium salsa
1/3 cup light peanut butter
2 Tbsp frozen orange juice concentrate
1 Tbsp reduced-sodium soy sauce
1 Tbso liquid honey
1 Tbsp grated gingerroot
1/2 tsp curry powder
12 boneless skinless chicken thighs (about 2 1/4 lbs / 1 kg)
Chopped green onions and chopped peanuts for garnish (optional)

1. Whisk together salsa, peanut butter, orange juice concentrate, soy sauce, honey, gingerroot and curry powder in the crock of a slow cooker.

2. Place chicken thighs over sauce. Turn pieces to coat both sides with sauce.

3. Cover and cook on low heat setting for 5 to 6 hours or high heat setting for 2 1/2 to 3 hours, until chicken is tender.

4. Garnish chicken with chopped green onions and chopped peanuts, if desired.

Recipe Tip: This recipe tastes great served on a bed of hot basmati rice or coconut rice with sweet green peas on the side.

PER SERVING: ( 2 THIGHS) 283 CAL, 11G FAT (2.4 SAT FAT), 31 CARB, 1G FIB, 26MG CHOL, 479MG SOD

Delicious! I was a little reluctant to try this recipe... well due to... salsa and peanut butter?? and then orange juice... it was just getting weirder and weirder... so weird that I had to try it! And to boot I found the recommended basmati rice (which is a nut flavored rice) and it was a great addition, really! :) Glad I decided to try it!

Baked Spicy Cavatappi Pasta

PREP 10 MIN COOK 40 MINS SERVES 6

12 oz (340g) uncooked cavatappi pasta (corkscrew-shaped macaroni) or medium shell pasta pasta (about 4 cups dry; look for whole wheat)
2 tsp olive oil
1 lb (454g) ground turkey or chicken
1 cup chopped onions
2 tsp minced garlic
3/4 cup each diced red and green bell peppers
2 jalapeno peppers, seeded and minced
2 cups low-sodium tomato pasta sauce
3/4 cup salsa (mild, medium or hot)
1 tsp each dried oregano, ground cumin and chili powder
1/4 tsp freshly ground black pepper
1 cup 1% cottage cheese or part-skim ricotta cheese
1/2 cup packed shredded light Monterey Jack or cheddar cheese (2oz/57g)
1 Tbsp minced fresh cilantro or parsley

1. Prepare pasta according to package directions. Drain. Rinse with cold water and drain again. Set aside.

2. Heat olive oil in a large skillet over medium-high heat. Add turkey, onions, garlic, green and red peppers and jalapenos. Cook and stir until turkey is no longer pink, about 5 minutes. Drain off any fat. Add pasta sauce, salsa, oregano, cumin, chili powder and pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 5 minutes, stirring occasionally. Remove from heat.

3. Spray a 9x13-inch baking dish with cooking spray. Spreed a bit of pasta sauce over bottom, followed by 1/2 the pasta and 1/2 the remaining sauce. Spread cottage cheese evenly over sauce. Spread remaining pasta over cottage cheese, followed by remaining sauce. Top with shredded cheese.

4. Cover and bake at 350'F for 30 minutes, until completely heated through. Let stand 5 minutes before serving. Sprinkle with cilantro and serve hot.

PER SERVING: 423 CAL, 9G TOTAL FAT (3.1G SAT FAT), 30G PROT, 57G CARB, 6G FIBER, 69MG CHOL, 662MG SOD

Believe it or not our little grocery store didn't have any ground chicken or turkey - today! So I just opted to use ground beef. Also in some of the other choices - I opted to using ricotta cheese instead of the cottage cheese and use the parsley instead of the cilantro.

Lip-Smacking BBQ Sauce Baked Chicken

PREP 5 MIN COOK 30 MINS SERVES 4



4 boneless skinless chicken breasts (about 1 1/2 lbs / 680g)

1/3 cup hoisin sauce

1/3 cup hickory-flavoured barbecue sauce

1 Tbsp freshly squeezed lemon juice

2 tsp grated ginerroot

1/2 tsp chili powder

1. Preheat oven to 400'F. Spray a medium casserole dish with cooking spray.

(The dish should be just large enough to hold the chicken breast in a single layer.)

2. Whisk together all remaining ingredients in a small bowl. Spoon sauce over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 30 minutes, or until chicken is no longer pink in the center. Spoon sauce from bottom of pan over chicken and serve immediately.

PER SERVING: 252 CAL, 3.3G TOTAL FAT (0.7G SAT FAT), 40G PROT, 13G CARB, 1G FIBRE, 99MG CHOL, 628MG SOD

Recipe Tip: You can substitute 12 boneless skinless chicken thighs for the chicken breasts (add 10 minutes to the cooking time).

Well this was delicious, and absolutly lip-smacking good!!  



Beer-and-spice-marinated grilled flank steak

PREP 2.5HRS COOK 12 MINS SERVES 4

MARINADE
1/3 cup light beer
1/3 cup hickory-flavored barbecue sauce
1 Tbsp freshly squeezed lemon juice
2 tsp Montreal steak spice
1 tsp grated lemon zest
1 tsp balsamic vinegar
1/4 tsp dried rosemary, crushed

1 1/2 bls (680g) flank steak, trimmed of fat

1. Whisk together all marinade ingredients in a medium bowl.
Place flank steak in a large, heavy-duty, resealable plastic bag.
Add marinade and seal bag. Turn bag several times to coat steak with marinade.
Marinate in refrigerator for at least 2 hours or as long as 24 hours.

2. Preheat grill to high setting.
Remove steak from bag and place on grill rack that has ben lightly brushed iwth oil.
Grill for about 6 minutes per side, or to desired degree of doneness.

3. Let steak rest for 5 minutes before slicing.
To serve, slice steak thinly across the grain using a very sharp knife.

PER SERVING: 279 CAL, 12.2G TOTAL FAT (5.2G SAT FAT), 33G PROT, 6G CARB, 0.1G FIBER, 80MG CHOL, 493MG SOD

Well this was delicious - and I make this in my oven (using the Broil/Grill option; on broiler). Can't wait to try this again over the BBQ! Mmmmm....

STEWpendous Beef

PREP 15 MIN COOK 2 HRS SERVES 6

2 lbs (907g) stewing beef (cut into 1 to 1 1/2 inch cubes)
1/2 tsp seasoned salt
2 Tbsp olive oil
1 1/2 cups coarsely chopped onions
1 cup chopped celery
2 tsp minced garlic
2 tsp Herbes de Provence *
2 1/2 cups reduced-sodium beef broth
2 Tbsp tomato paste
2 Tbsp balsamic vinegar
2 bay leaves
1 tsp granulated sugar
1 1/2 tsp EACH salt and freshly ground black pepper
1 large thin-skinned potato (such as Yukon Gold), unpeeled, cut into 3/4--inch pieces
1 large carrot, chopped
1 small sweet potato, peeled, cut into 3/4-inch pieces
2 Tbsp cornstarch
3/4 cup frozen green peas
2 Tbsp minced fresh parsley

1. Pat beef dry with paper towels. Sprinkle beef lightly all over with seasoned salt.
Heat 1 Tbsp olive oil in a large pot (preferabley non-stick) over medium-high heat.
Add half the beef cubes and cook, turning occasionally, until all sides are lightly browned.
Remove from pot and keep warm. Repeat with remaining 1 Tbsp olive oil and beef cubes.
Set browned beef aside.

2. Add onions, celery and garlic to same pot (you may add a bit more olive oil or 1/4 cup beef broth to pot if necessary to prevent sticking). Reduce heat to medium. Cook and stir until vegetables begin to soften, about 5 minutes. Return beef cubes to pot and stir in Herbes de Provence. Add beef broth, tomato paste, vinegar, bay leaves, sugar, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour and 15 minutes. (Make sure it's a low simmer and that mixture is not boiling or it will burn).

3. Stir in white potatoes and carrots. Cover and simmer for 25 more minutes. Stir in sweet potatoes and simmer for 20 to 25 more minutes, until vegetables are tender. Mix cornstarch with 2 Tbsp water until smooth. Add to stew. Mix well and continue to cook until stew is bubbly and has thinkened. Stir in peas and parsley and cook just until peas are heated through, about 2 minutes.

PER SERVING: 399 calories, 12.6 g total fat (3.9 sat fat), 39 g prot, 31 g carb, 4.4 fiber, 91 mg chol, 699 mg sod

* Herbes de Provence: It's a herb blend that you'll likely find right beside all the other dried herbs you buy at the grocery store. It's simply a combination of herbs commonly used in southern French cooking: basil, marjoram, rosemary, sage, thyme, savory and lavender.

Mmmmm...I messed up and bought red potatoes and yellow pototoes instead of sweet potatoes and yellow potatoes; but either way - it was all good!! Delicious meal for chilly day - warms you up quickly!