Summer Pasta Salad

Dressing:
1/4 cup light olive oil
1/8 cup lemon juice
1/8 cup white balsamic vinegar(or your fave)
3-4 Tbl. Honey Mustard(or your fave)
3 Tbl. Gourmet Garden Basil
1/2 tsp. soy sauce
1/2 tsp. each sea salt & ground black pepper
Combine with wire whisk and set aside.

1 Box Rotini Noodles cooked, rinsed, and cooled
1 lb. salami cut up into small triangles/wedges
1 each green & red pepper, diced
1 bunch of green onions, green part sliced
1/4 cup small capers, rinsed
1 cup shredded parmesan cheese(NOT the green Kraft stuff)

Combine all ingredients and dressing and serve!

Chocolate Eclair Cake

This is my "healthified" version of a popular recipe but I promise you it tastes naughty.

1 8oz. package fat-free cream cheese
1 tub fat free Cool-Whip(or store brand)
3 small packages sugar-free, fat-free Vanilla Jello Pudding mix
5 cups skim/fat-free milk

1 box Reduced Fat Graham Crackers

1 tub milk chocolate frosting

I use my KitchenAid to combine the first 4 ingredients until well blended. Set aside. Spray a 9x13 inch rectangle baking pan with non-stick spray and lay entire bottom of pan with a single layer of graham crackers. You'll need to break some to fit right. Spread half of the vanilla mixture over graham cracker layer and repeat with another layer of grahams and remaining mixture. Layer with one more layer of graham crackers. In microwave, melt frosting in container for 30 seconds at 50% power. It should just be easier to spread but not runny. Spread softened frosting over the top of crackers. Cover and refrigerate for 12 hours to overnight.

Pesto

Did someone say pesto? If I could have one food to take with me to a deserted island, it would be pesto. I thought my last born must have been switched at birth because she won't touch the stuff, turns out, she just won't eat store bought pesto. Trust me, I've made her try them all. I wanted to make some homemade to go on top of salmon(my favorite way to cook fish) and so I came up with this. Less oily too.

1 bunch of basil washed, stems removed, and spun through salad spinner.
1 generous tsp. crushed garlic(from a jar is fine)
1/4 cup grated parmesan cheese
1/2 cup pinenuts
a few pinches of salt & pepper
1 packet of "True Lemon"
Olive Oil
Water

In a food processor, pulse basil, garlic, parmesan cheese, pinenuts, salt & pepper, and True Lemon until finely chopped. Turn processor on continuous and drizzle olive oil down shoot until it becomes more pasty, I use approx. 1/8-1/4 cup. Add water to thin down too until desired consistency. Stores in refrigerator for several days.

I added about a Tbl. of this to Hungry Girl's Fettucine Girlfredo instead of the parmesan her recipe calls for. Oh, this is my FAVORITE Mommy Favorite and Figure Friendly lunch. Add 2 tsp. of reduced fat bacon bits, and it's pure heaven.

HGTV's Next Design Star...

Anyone see the resemblance? Dan Vickery on HGTV's "Design Star" on the left, and on the right is Craig Olejnik from "The Listener", two of our favorites. Last night we were all impressed again with Dan's white room on DS, he has our entire family's vote. We can't get passed that he looks SO much like Craig Olejnik. So, if he doesn't win, maybe we can see him on "The Listener" as Toby's twin brother.

What did we do before HGTV and The Food Network? Seriously, we love watching these channels! Melissa won, who we'd all been predicting and wishing for all along. I can't wait to see her show next week, we're so excited!

Missing Mo Sunday Night Dinner....

Sunday=Day of Rest: Slow-coookers, make aheads, and paper plates! I LOVE afternoon church because I get to sleep in. I put the pork in the slow-cooker before I even take my shower for our first meeting at 1:00. Then when I get home, just throw it all together and pull the make-aheads out of the fridge. The most difficult part of this dinner was getting the oil up to the right temp, which I can't say it actually ever did. We rarely cook with anything other than olive oil, and I think the last time I deep fried something I was trying to impress my now husband making a tempura dish before we got married probably 19 years ago(which was so good!). There's a restaurant in San Luis Obispo, CA, Mo's that is our go to place for BBQ. Mo(L.K.) passed away a few years ago, but his menu items and the good times there will live on forever. I have no idea if I even came close to any of his recipes, but I could taste some Mo "touches" in these recipes. Enjoy!!!!

Slow Cooker Pulled Pork
2-3 lb. lean pork loin roast
cajun spices
chili flavored olive oil
Coat all sides of pork loin with spices and place in small slow cooker. Drizzle chili flavored olive oil over pork. Cook on low 6 hours.

Caramelized Onion, Jalapeno, & Honey BBQ Sauce
1 Tbl. Olive Oil
1 sweet onion, finely chopped
2 large jalapenos, finely chopped, leave some seeds for heat
sugar
1/2 cup non-alcoholic white wine(or Tequila)
1/2 cup honey
2 cups favorite bottled bbq sauce
2 Tbl. good Balsamic Vinegar
1/2 tsp. cayenne pepper
1/2 tsp. red chili flakes
1/2 sea salt
2 Tbl. butter

Sautee onions and jalapenos in olive oil in 2 qt. saucepot until translucent and slightly caramelized, sprinkle some sugar on the onion/jalapeno mixture to caramelize faster. Add wine and bring to boil, reduce heat and simmer until mixture is reduced by half. Add BBQ sauce, honey, balsamic vinegar and spices, simmer for 20 minutes. Using an immersion blender, puree sauce in pan. Remove from heat, add butter, and let cool.



Add about a cup of bbq sauce to the pulled pork and mix. Fill sourdough rolls with pork mixture and drizzle additional bbq sauce on top before adding cole slaw mixtures.

Cole Slaw
2/3 cup Best Foods Mayonnaise
6 Tbls. apple cider vinegar
2 Tbl. sugar
2 tsp. black pepper
1 tsp. sea salt
1 Tbl. Caraway Seeds
1/2 head each green cabbage and purple cabbage, finely sliced
Combine first 5 ingredients in a large mixing bowl until smooth. Add caraway seeds and cabbage, mix well and refrigerate until ready to use.

"Mo-jos"
There's no recipe, just slice scrubbed, cleaned, and dried potatoes on a mandolin. Deep fry in canola oil at a temperature around 350'(use a candy thermometer) until golden brown. Using a slotted spoon put on brown bag on cookie sheet to soak up extra grease and sprinkle with sea salt and black pepper.

Chewy Oatmeal Cookies with White Chocolate Chips, Cranberries, and Pecans

1/2 cup butter flavored shortening
1 stick butter(salted)
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tsp. real vanilla

2 cups uncooked quick-cooking oats
1 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda

1 package white chocolate chips
1 5.5 oz. pkg. of pecans, chopped
1 6 oz. pkg. Craisins

In a microwave safe bowl add Craisins and cover with water. Microwave on high 60 seconds covered. Stir. Microwave another 30 seconds on high. Let cool on counter.

Preheat oven to 350'. In large mixing bowl add first 6 ingredients and mix well, until creamy and smooth.  Add the oatmeal, flour, baking soda, and salt and mix.  Do not over mix dough. Drain juice from cranberries and add to cookie mixture with chocolate chips and chopped pecans and fold in on slowest mixer setting. Using a small cookie scoop drop scoopfuls 2" apart on cookie sheet lined with parchment paper. Bake for 10-13 minutes, until edges are golden.

Rachael Ray's Devil Chicken

Chicken Fra Diavolo with Fennel, Onions and Potatoes and Warm Tomato and Roasted Garlic Sauce

This was SOOOOOOO good. I was dying to try it, watching her make it made my mouth water. I used 6 boneless skinless chicken breasts instead, and they were tender. I couldn't find fennel bulbs and used leeks instead. They were sweet and flavorful. Couldn't find the cipollini onions so I substituted with sweet yellow pearl onions. I also used yellow and red fingerling potatoes because, well, the produce was limited today. Thought I had a garlic bulb but I didn't so I used some Trader Joe's Bruscetta instead of the tomato and roasted garlic mixture, yum! Even with all the substitutions it was all so perfect. This would be an impressive meal for guests.

16 cipollini onions or 4 medium onions, quartered lengthwise
2 small spring chickens (about 3-3 1/2 pounds), halved, backbone removed and split (ask your butcher to split for you)
5-6 tablespoons extra virgin olive oil (EVOO), for liberal drizzling
3 tablespoons smoked sweet paprika
3 tablespoons grill seasoning, such as Montreal Seasoning by McCormick
3 tablespoons chili powder – the redder the chili powder you choose, the redder the "Devil"
1 1/2 tablespoons ground fennel
1 tablespoon poultry seasoning
2 bulbs fennel, trimmed of tops
1 1/2-2 pounds small Yukon gold potatoes, halved or left whole, depending on size
1 head garlic
2 pints grape tomatoes
1 handful basil leaves, roughly chopped
1 handful flat leaf parsley, roughly chopped
Preparation
Pre-heat oven to 400ºF.

Place a medium-size pot filled with water over high heat and bring to a boil to blanch the cipollini onions. Blanching the onions for a minute will allow you to easily wipe away their skins with a kitchen towel. If your store does not carry cipollini onions, peel 4 small to medium onions and quarter them with root ends intact.

While the water is coming up to a boil, prepare the chicken spices: In a small mixing bowl, combine the smoked paprika, grill seasoning, chili powder, ground fennel and poultry seasoning. Drizzle the chicken halves with some EVOO, a couple of tablespoons total, and coat the chicken halves evenly with spice – they will be deep red in color.

Drop the cipollini onions in the boiling water for a minute, drain and peel. Trim the top and root ends with a sharp paring knife, and add them to a roasting pan.

Quarter each bulb of fennel lengthwise and cut the core out of each piece by cutting into it on an angle twice. Half each piece again (you want 8 wedges per bulb) and add them to the roasting pan. Combine the potatoes with fennel and onions, toss the vegetables with a couple tablespoons EVOO and season with salt and pepper. Arrange the chickens on top of the vegetables in the center of the pan – the red chickens will be surrounded by the white vegetables.

Cut the end off the head of garlic to expose the cloves and drizzle the garlic with a little oil. Wrap it in foil.

Transfer the chicken and the foil-wrapped garlic to the oven. Roast everything about 45-55 minutes, until chicken juices run clear.

When the chicken is about halfway done, coat the tomatoes with a tablespoon EVOO, season with salt and pepper, and add to oven to roast, about 20-25 minutes.

Remove the soft garlic cloves by squeezing them from their paper skins. Mash them in a bowl with a fork then add the roasted tomatoes, basil and parsley. Season with salt and pepper.

Serve the chicken halves with some fennel, onions and potatoes alongside, topped with a liberal mound of roasted garlic salsa.

Margaux's Curried Chicken Sandwich(Oprah's Favorite Sandwich)

This is a very yummy and satisfying sandwich. I didn't have the bread originally featured. Vons makes a ciabatta bread that is to die for and it fits the bill perfectly. I've also tried it using a chipotle mustard that made me drool it was so good. I know you won't be disappointed. It's Oprah's favorite sandwich in America!

INGREDIENTS
20 whole black peppercorns
2 bay leaves
2 whole cloves
1/2 lemon
3 pounds medium chicken tenders
1/2 cup plus 2 tablespoons spicy brown mustard
1/2 cup honey
1 1/4 teaspoons curry powder
3/4 teaspoons lemon pepper
1/8 teaspoons salt
Butter for spreading
1 loaf challah or other rich egg bread, cut into 12 thick slices
1/2 cup shredded carrots
1/2 cup slivered almonds
2 medium tomatoes, chopped
1 bag (about 5 ounces) mesclun salad greens
Red grapes and assorted berries for garnish

In a large saucepan over high heat, add peppercorns, bay leaves, cloves, lemon and 14 cups water; cover and bring to a boil. Add chicken and cook, uncovered and stirring occasionally, 7 to 10 minutes, or until cooked through; drain. Once cool, quarter each tender crosswise.

In a large bowl, combine mustard, honey, curry powder, lemon pepper and salt; stir in chicken. Cover and refrigerate at least 30 minutes, or up to 1 day.

Butter both sides of bread slices. In a heated nonstick skillet over medium-high flame, cook bread in batches 3 to 5 minutes or until browned, turning once.

Combine carrots and almonds with chicken mixture. Divide chicken curry among 6 bread slices. Top with tomatoes, mesclun and remaining bread slices. Serve with fruit.

Pecan Crusted Chicken Breasts

5-6 chicken breast halves
1 cup prepared ranch dressing
1 cup chopped pecans
3 cups crushed corn flakes

Mix corn flakes and pecans and pour into a pie dish. Put dressing in a bowl. Dip each breast in the dressing and then roll them in the flakes and pecans. Bake uncovered (a 9x13 pan is just big enough) at 350* for 45-50 minutes.

Cheesy Gnocchi

This is the first time I've ever cooked with gnocchi(small potato dumplings) and I can't believe I've missed out on these little guys all my life. My best friend in high school used to rave about her Nana's gnocchi, and I've always wanted to try it and think of her and her Nana every time I see it on a menu. It's one of those comfort foods that reminds you of your childhood. In this case though I will always remember Shelly's Nana. This isn't her recipe, it's something I just whipped up. I believe Nana used to cook it with browned butter and salt & pepper.

While water is boiling, in a LARGE, DEEP skillet combine:

2 cups cooked diced chicken
1 Tbl. Bacon Bits
1 1/2 cups of frozen peas
2 tsp. chicken buillion(it's a paste in a jar)
3/4 cup of water
1/2 tsp. each dried tarragon, dried parsley, garlic & herb mix
salt and pepper to taste
1 jar of Alfredo sauce
2 pkgs. potato gnocchi(I used the large)

Bring first 7 ingredients to a light boil, reduce to a simmer and add jar of alfredo sauce.

Add gnocchi to boiling water, and boil approx. 4 minutes, until they rise to the top of the pot. Remove gnocchi from the starchy water using a slotted pasta spoon and add to the skillet. Continue to simmer until mixed well. Serve with grated parmesan cheese.

Harvest Pie(WW-3pts.)

1 cup skim milk
1 pkg. (4 serv. size) sugar free fat free butterscotch instant pudding mix
2 cups Cool Whip Free
1/4 cup graham cracker crumbs
non-stick cooking spray
1 red delicious apple, chopped
1 golden delicious apple, chopped
2 Tbsp. chopped pecans
1/4 cup miniature marshmallows
1/4 cup fat free caramel topping

Preheat oven to 350 degrees. Spray a 9 inch pie plate with non-stick cooking spray. Sprinkle graham crackers into bottom of dish and pat down firmly to form crust. Bake in preheated for 5 minutes. Allow to cool completely. Pour milk into medium mixing bowl; add pudding mix and beat with a wire whisk until well blended, 1 to 2 minutes. Let stand for 1 to 2 minutes or until slightly thickened. Fold in Cool Whip Free and mix thoroughly. Pour into crust. Chill until firm, about 2 hours. Sprinkle with apples, pecans and marshmallows just before serving. Drizzle caramel topping over pie and serve. 8 Servings.

Nutrition Information:
161 Cal., 3 g. fat, 1.1 g. fiber

Fresh Herb Sauce(WW-0pts.)

1 bunch(es) watercress, tough stems removed, coarsely chopped or torn (about 2 cups)
3 tbsp parsley, fresh, leaves
1 medium scallion(s), chopped (about 2 Tbsp)
3 tbsp basil, fresh, leaves
1/2 cup(s) plain fat-free yogurt, Greek-style
1/2 tsp table salt

In bowl of a blender or food processor, place all ingredients and pulse until well combined. Pour into a bowl or plastic container and refrigerate until ready to use. Yields about 1/4 cup of sauce per serving.
Notes
This sauce will keep for up to 3 days, covered, in the refrigerator.

You can substitute any fresh herb for either the parsley or the basil. And consider swapping spinach for the watercress for a milder flavor. Or for a peppery flavor, use arugula instead of the watercress.

Daddy's Potatoes

4-6 Large peeled and diced potatoes(any variety, if you use red you don't need to peel, it adds lots of flavor
1/2 chopped onion
1 stick of Nucoa Margarine or butter
1 cup of milk
salt & pepper to taste

Combine all ingredients in a med. sized stock pot. Turn on med heat and cook until tender. Slightly mash if desired. The milk and butter combine with the potato starch to make a yummy sauce or you can mash to make it slightly thicker.

These are also wonderful in a dutch oven.

Bacon Wrapped Water Chestnuts

1 c. brown sugar
2 Tbl. Worcestershire Sauce
2 c. ketchup
1 lb. bacon
2 8oz. cans whole water chestnuts, drained.

Preheat oven to 375'. In a med. size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup. Cut bacon in half. Wrap one slice of bacon around each chestut. Secure the bacon with a toothpick. Arrange the water chestnut wrapsin a 9x13 inch baking dish. Bake the water chestnut wraps for 10-15 minutes. Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps. Bake for 30-35 more minutes. Makes 8-10 servings.

Todd's Ratatouille (ra-tat-too-ee)

1/2 c. olive oil
1 lg. onion, diced into large pieces
1 lg. garlic clove, cut in half
1 pkg. of sweet chorizo(omit to make vegetarian)
1 med. eggplant, cut into 1 in. chunks
1 lg. green pepper, cut in 1 in. chunks
3 med. zucchini, cut in 1 in. slices
1/2 c. water
1 T. salt
2 tsp. oregano leaves
1 tsp. sugar
2 lg. tomatoes, cut in wedges

In large saucepot over med. heat, in hot olive oil, cook onion, chorizo, and garlic until tender, about 10 minutes. Discard garlic. Add eggplant and green pepper; cook for 5 minutes, stirring frequently. Stir in zuccini, water, salt, oregano, and sugar, heat to boiling. Reduce heat to med-low; cook 30 minutes or until vegetables are tender, stirring occasionally. Stir in tomato wedges; heat through, serve hot over couscous.

Ranch Style Dressing Mix

2 teaspoons salt
1/2 teaspoon dry ground mustard
2 teaspoons dried minced garlic
3 tablespoons dried minced onion
2 teaspoons freshly ground pepper
2 teaspoons sugar
2 1/2 teaspoons paprika
2 1/2 teaspoons dried parsley flakes

Combine ingredients; blend well. Store in an airtight container. Give in decorative jars with directions below for dressing and dip. Makes 1/2 cup of mix, or 8 portions for dressing or dip.
Dressing:
In a bowl or jar combine 1 cup of mayonnaise and 1 cup buttermilk. Add 1 tablespoon mix and blend well.

Dip:
In a small bowl blend 1 tablespoon mix with 1 cup sour cream. Refrigerate 1 hour before serving.

Tara's Cheddary Chicken Pot Pie

1 can cream of chicken(or mushroom) soup
1 c. milk, divided
1/2 tsp. onion powder
3 oz. cream cheese
1/2 c. shredded carrots
1/4 c. Parmesan cheese
1/2 tsp. salt
2 chicken breasts, cooked and cubed
1 c. peas
1 egg
1 T. oil
1 c. pancake mix
1 c. shredded cheddar cheese
1/2 c. sliced almonds(optional)

In saucepan over medium heat, mix together soup, 1/2 c. milk, onion powder, cream cheese, Parmesan cheese, and salt. Heat through. Add chicken and veggies. Pour into 2 qt. baking dish. In a bowl combine egg, oil, 1/2 c. milk, pancake mix, and cheese. Stir together, pour over chicken mixture. Sprinkle with almonds. bake at 375' for 20-25 minutes or until golden brown on top.

Better than Aunt Jemima's Butter Flavored Maple Syrup

1 c. water
1 c. white granulated sugar
1 c. brown sugar, loosely packed
1 tsp. Mapleine flavoring
1/2 tsp. Butter flavoring(liquid)
1/2 tsp. Vanilla

Bring first 3 ingredients to a boil on stove or in microwave(watch for boil over or it's a NASTAY mess to clean up), reduce heat and stir until sugar is completely disolved. Remove from heat and add flavorings and stir. Leftovers should be stored in an airtight container in the refrigerator.  It's also much easier to do this in a microwave.  Pour 1 cup boiling water over sugars in a glass container.  Microwave on high in 30 second intervals, until sugar is dissolved and mixture is clear.

I can't stand buying syrup already made now because this is so stinkin' cheap to make. My husband's grandma taught me to make when were first married, seriously, pennies to make.

Corn & Bean Cilantro Salad

This is one of my favorites, because I feel full for hours, it's full of fiber, protein, and lots of healthy stuff, it's also low fat. I'll try to figure out the nutritional info later and get a picture. It's also something all of my kids will eat! To make it a bigger meal, try stretching with some rice, chicken, avocado, or egg, or even scooping up on chips.

1 pkg. Trader Joe's Frozen Roasted Corn(or any package of frozen corn)
2 cans of black beans rinsed and drained
2 cans of kidney beans rinsed and drained
2 cups of frozen peas
1 large red pepper diced
1 large sweet onion diced
1 bunch of fresh cilantro
2 jalapenos seeded and diced
white balsamic vinegar(regular works just fine too, this just has a lighter taste)
Extra Virgin Olive Oil
4 packets of Splenda(the yellow kind only)
2-3 fresh limes or 6 packets of True Lime
2 cloves of garlic, crushed
salt & pepper to taste(I use the McCormic grinders)

In an extra large bowl, mix together the corn, peas, both variety of beans, chopped red peppers, onion, crushed garlic, lime powder(or juice of several limes and lime zest), Splenda, salt & pepper, and about half of the cilantro leaves broken into small pieces. In a blender combine diced jalapenos, about a cup of cilantro leaves, 1/3 cup of EVOO, 1/3-1/2 cup of white balsamic vinegar. Blend until smooth. Pour over mix and combine well. Let sit for at least an hour to absorb the flavors.

Vegetable Egg Rolls(WW-1pt. each)

This recipe calls for 8 egg roll wrappers, but it's so much stuffing, I needed 16! I don't think this would change the point value though because the stuffing is all veggies. My entire family devoured these and did not miss the fried version.

1 head(s) Chinese cabbage, outer leaves removed, shredded
2 medium carrot(s), peeled and shredded
2 medium garlic clove(s), minced
2 medium scallion(s), white and green parts, chopped
1 tbsp ginger root, fresh, minced or 1/2 tsp dried
1 tbsp low-sodium soy sauce
2 tsp cornstarch
1 tsp sesame oil
8 average egg roll wrapper(s), about 1/2 oz each
4 spray(s) olive oil cooking spray, or enough to coat egg rolls

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

Place cabbage in a microwavable dish and cover. Microwave on high until wilted, about 4 minutes; drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil; mix well.

Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper jellyroll style until sealed. Transfer egg rolls to prepared baking sheet and coat with cooking spray.

Bake until golden brown, about 25 minutes. Serve hot.