Recipes – Parmesan Eggplant Recipe

50 ml vegetable oil 1/4 cup
1 medium eggplant, peeled & sliced 1
375 ml ricotta cheese 1 1/2 cup
375 ml tomato sauce 1 1/2 cup
1 clove garlic, minced 1
2 ml dried oregano 1/2 tsp
125 ml seasoned bread crumbs 1/2 cup
30 ml parmesan cheese, grated 2 tbsp

In a large skillet; heat oil. Add eggplant and cook for 2 to 3 minutes on each side until tender. Remove and drain on paper towels.
Place half of eggplant slices in greased baking dish. Spoon half of ricotta cheese over.

In a small bowl; combine tomatoe sauce, garlic and oregano. Pour half of sauce mixture over cheese.

In separate small bowl; combine bread crumbs and parmesan cheese. Sprinkle half over top of sauce mixture. Repeat layers.

Bake in preheated 350 F (180 C) oven for 30 minutes.

Serves 6

Recipes – Orange Pork and Asparagus Stir-Fry

2 navel oranges
1 tsp olive oil
1 whole pork tenderloin (12 ozs), trimmed, thinly sliced diagonally
3/4 tsp salt
1/4 tsp fresh-ground black pepper
1-1/2 lbs thin asparagus, trimmed and each stalk cut in half
1 garlic clove, crushed with garlic press
1/4 cup water

From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Cut off
peel and white pith from remaining orange. Cut peeled orange into
1/4-inch-thick slices; quarter each slice.

In nonstick 12-inch skillet, heat 1/2 teaspoon oil over medium-high heat
until hot but not smoking. Add half the pork and sprinkle with 1/4
teaspoon salt and 1/8 teaspoon pepper; cook 2 minutes or until pork just
loses its pink color, stirring frequently. Transfer pork to plate.
Repeat with remaining 1/2 teaspoon oil, pork, 1/4 teaspoon salt and
remaining 1/8 teaspoon pepper. Transfer pork to same plate.

To same skillet, add asparagus, garlic, orange peel, remaining 1/4
teaspoon salt and water; cover and cook about 2 minutes or until
asparagus is tender-crisp, stirring occasionally. Return pork to
skillet. Add orange juice and orange pieces; heat through, stirring
often.

Serves 4
165 Calories;4g Fat;50mg Chol;24g Protein;8g Carbs;496mg Sodium

Recipes – Chocolate Chip Cookies

1 cup sugar (personally – I use 3/4 of a cup – less sweet)
1 cup brown sugar
1 cup butter or margarine, softened
2 eggs
1-1/2 tea. vanilla
3 cups all purpose flour
1 tea. salt
1 tea. baking soda
12 ounces milk chocolate chips*

Place sugar, brown sugar, butter, eggs, and vanilla in bowl. Attach bowl and
flat beater (this recipe comes from KitchenAide and refers to their
equipment). Turn to Speed 2 (low) and mix for 30 seconds. Stop and scrape bowl, Turn
to Speed 4 (med.) and beat for 30 seconds. Add chocolate chips on Stir Speed
(low) and mix for 15 seconds.

Sift flour, salt, and baking soda together. Gradually add flour mixture on
Stir Speed (low), about 2 minutes. Increase to Speed 2 and beat for 30
seconds. Add chocolate chips on Stir Speed and mix for 15 seconds.

Drop by teaspoonfuls on greased backing sheet, 2 inches apart. Bake at 375
deg. for 10 to 12 minutes.

Makes: 3-1/2 doz. cookies.

*Variation: 2 cups raisins, coconut, or chopped walnuts may be substituted
for chocolate chips.

The mixer I use has 10 speeds. All of the above mentioned speeds are low to
a medium low.

Spicy Broth with Avocado

1 or 2 fresh jalapeno chilies, about 3/4 oz. each
1 quart vegetable broth
2 strips, 1/2 by 3 inches lime peel
1 firm-ripe avocado, 3/4 lb.
2/3 cup diced roma tomatoes
2 tablespoons lime juice
2 tablespoons fresh cilantro leaves
salt

Rinse chilies and cut in half lengthwise. Place 2 chili halves, broth, and lime peel in a 3 to 4 quart pan over high heat; bring to a boil, cover, reduce heat to low, and simmer 5 minutes. Taste broth and, if desired, add more chili and simmer, covered, 5 minutes longer.
Meanwhile, pit and peel avocado. Cut lengthwise into thin slices or into 1/2 inch cubes. Arrange equal portions of avocado and tomatoes in each of 4 wide, shallow bowls.
With a slotted spoon, lift chili and lime peel from broth and discard. Stir lime juice into broth. Gently ladle broth around avocado and tomatoes in bowls. Sprinkle with cilantro leaves. Add salt to taste.
Makes 4 servings.
Calories 142, Fat 9.8 g, Carbs 6 g, Sodium 83 mg, Fiber 1.4 g.

PICKLED VEGETABLE SALAD

1 jar (9 3/4 ounces) pickled garden salad mix, well drained
1 jar (6 ounces) marinated artichoke hearts, undrained
1 jar (4 1/2 ounces) whole mushrooms, drained
1 can (3 1/4 ounces) pitted ripe medium olives, drained
1/3 cup tomato sauce
3 tablespoons thinly sliced green onion
2 tablespoons lemon juice
1 1/2 teaspoons sliced pimento
1 teaspoon sugar
dash of garlic salt

In a 1 1/2 quart glass bowl, combine garden salad mix, artichokle
hearts with liquid, mushrooms, olives, tomato sauce, green onions,
lemon juice, pimento, sugar and garlic salt.
Stir until well mixed.
cover and chill at least 6 hours or up to wr hours, stirring several
times.
To serve, drain and transfer vegetables to a glass or ceramic serving
dish.
Serve with picks.

Recipes – Longhorn Cheese Enchiladas

Yields 12 enchiladas.

12 corn tortillas, warmed
2 tablespoons olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 tablespoon chili powder
1 cup tomato puree
1/2 cup beef or chicken stock
1 teaspoon cumin
Raw onion, finely minced
Longhorn cheese, shredded
Cooked ground beef or shredded chicken (optional)

Preheat oven to 350 degrees F.

Heat the olive oil in a heavy saucepan and sauté the garlic and chopped onion until
golden. Add the chili powder, tomato puree and stock. Season with salt and pepper. Add the
cumin. Spread sauce over the tortillas and place equal amounts of minced raw onion and
shredded longhorn cheese in the center of each tortilla. At this point, you may add cooked
ground beef or shredded chicken at the center of each tortilla.

Roll the tortillas and place SEAM SIDE DOWN in an ovenproof dish. Pour more sauce over the
tops and liberally sprinkle additional shredded longhorn cheese over the tortillas. Bake
about 15 minutes.

Serve hot accompanied by salad, beans and Mexican rice.

Recipes – Bluebarb Crunch

Melissa at Reflections has a yummy looking recipes for Bluebarb Crunch

Recipes – Pizza Dip Recipe

1 (8oz.) cream cheese, softened
1/2 c. light sour cream
1/4 t. dried oregano
1/4 t. garlic powder
1/4 t. ground red pepper
3/4 c. pizza sauce
1/2 c. chopped pepperoni
1/4 c. chopped green onions
1 c. (4 oz.) shredded mozzarella cheese
tortilla chips

Beat cream cheese, sour cream,oregano,garlic powder and red pepper
with an electric mixer until well blended. Spread in a lightly
greased 9 inch pie plate. Spoon pizza sauce evenly over top. Sprinkle
with chopped pepperoni and green onions. Bake at 350º for 10 minutes.
Sprinkle with mozzarella cheese and bake an additional 10 minutes,
until cheese melts. Serve hot with tortilla chips. You can make this
ahead of time and place it in the refrigerator until it’s time to
bake.

Mexican Beef Casserole

2 pounds ground beef
1 large onion — chopped
1 can cream corn
1/2 teaspoon salt
2 eggs — beaten
1/3 cup oil
1 package cheddar cheese 8 oz.
4 hot chili peppers
1 cup cornmeal
1 teaspoon soda
1 cup buttermilk
Brown beef; add onions, peppers and cheese. Sift together meal, salt
and soda. Combine sifted mixture with beaten eggs, buttermilk, oil and
corn. Pour half of the bread mixture in a deep greased skillet or
casserole dish. Add meat mixture and top with remaining bread mixture.
Bake at 350F for 45 minutes.
Note: This casserole is also good with chicken substituted for the
beef.

Recipes – Fish Recipes * Tilapia w/Almond Butter Recipe

Ingredients
3 cups snow pea pods, trimmed
4 4- to 5-ounce fresh skinless tilapia fillets or other white fish
Sea salt and freshly ground black pepper
1 teaspoon all-purpose flour
1 tablespoon olive oil
2 tablespoons butter
1/4 cup sliced almonds

Directions
1. In a large saucepan bring lightly salted water to boiling. Add pea pods. Cook for 2 minutes. Drain and set aside.

2. Meanwhile, season fish with salt and pepper; sprinkle with flour. Cook fish in hot oil for 4 to 5 minutes or until it is easy to remove with a spatula. (If necessary, cook fish half at a time.) Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork. Place peas on serving plates; arrange fish on top of peas.

3. Reduce heat to medium. Add butter to skillet. When butter begins to melt, stir in almonds. Cook for 30 to 60 seconds or until nuts are lightly toasted (do not let butter burn). Spoon butter mixture over fish fillets.

4. Makes 4 servings