Pork Au Poivre

Total time: 27 minutes
Yield: 4 servings (serving size: 3 ounces pork and 2 tablespoons sauce)
Ingredients
1 pound pork tenderloin, trimmed
1 tablespoon coarsely ground black pepper
2 teaspoons olive oil
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/2 cup dry red wine
1 teaspoon Dijon mustard
1 teaspoon tomato paste
1/4 teaspoon salt

Preparation
Preheat oven to 425°.
Slice the pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Sprinkle each side of pork with 1 1/2 teaspoons pepper. Heat oil a large ovenproof skillet coated with cooking spray. Add pork; cook for 2 minutes on each side. Place the pan in oven, and bake at 425° for 12 minutes or until meat thermometer registers 160° (slightly pink). Remove pork from pan; keep warm.
Add broth and remaining ingredients to pan; stir well with a whisk. Bring to a boil over medium heat; cook until reduced to 1/2 cup (for about 3 minutes).

Calories:
162 (32% from fat)
Cooking Light, JUNE 2001

Pulled Pork

Ingredients:
Pork Shoulder
BBQ Sauce (whatever's your favorite)

PREPARATION:
Place meat in crock pot and cook for 8-10 on low or 5-6 on high.
In the last 3o minutes, use two forks to pull the meat apart.
Add BBQ Sauce and cook another 30 minutes.

Ready to eat.
Can be frozen in portion size containers and microwaved later.

Fire Cracker Crab Salad

4 Stars--excellent
INGREDIENTS
3/4 pound lump crabmeat, drained and shell pieces removed.
1/3 cup thinkly sliced celegry
2 T thinly sliced green onions
1/4 c light mayonnaise
1 T white wine vinegar
1/2 tsp hot sauce
1/4 tsp cracked black pepper
1/8 tsp salt
1/8 tsp white pepper
1 large garlic clove minced
2/3 cup diced seeded tomato
4 romaine lettuce leaves

PREPARATION
Combine the first 3 ingrediencts in a medium bowl, tossing gently. Combine Mayo and next 6 ingredients, stir well. Add to crabmeat mixture, tossing to coat.
Cover and chill 2 hours; gently stir in tomato. Serve with crackers or mini buns on lettuce lined plates.

Makes 4 servings--2/3 cup each)

Calories 113

From The Complete Cooking Light Cookbook

Oven Fried Chicken

Ingredients
1 cup buttermilk
1 1/2 cups flour
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp ground thyme
1/3 tsp white pepper
3 pounds assorted chicken pieces (skinned)
Cooking spray
1 T butter
PREPARATION
1. Preheat oven to 400
2. Place buttermilk in a shallow dish
Combine flour and next 5 incredients in another shallow dish.
Dip chicken in buttermilk and dredge in flour
Dip and dredge again (2 times each for each piece)
Arrange chicken on a cooking pan that's been sprayed with Pam
Bake for 50 minutes or until done

Yield: 6 servings
Calories: 297

Amish Bread

Our basic go-to bread. Light and sweet, and goes well with homemade preserves.

INGREDIENTS

* 2 3/4 cups bread flour
* 1/4 cup canola oil
* 1 teaspoon active dry yeast
* 1/4 cup white sugar
* 1/2 teaspoon salt
* 18 tablespoons warm water

DIRECTIONS

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start.
2. When the dough has raised once and second cycle of kneading begins, turn machine off. Reset by pressing Start once again. This gives the dough two full raising cycles before the final raising cycle prior to baking.

Chicken Cacciatore

Yield 6 servings (serving size: 1 cup pasta, 1 chicken thigh, and 1/2 cup sauce)
Ingredients
1/4 teaspoon black pepper
1/8 teaspoon salt
6 chicken thighs (about 2 pounds), skinned
1 teaspoon olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup Pinot Noir or other dry red wine
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
6 cups hot cooked vermicelli (about 12 ounces uncooked)
Fresh oregano sprigs (optional)
Preparation
Sprinkle black pepper and salt over chicken thighs, and set aside.
Heat the olive oil in a large nonstick skillet over medium heat. Add chicken thighs, and cook 7 minutes on each side or until lightly browned. Remove the chicken thighs from skillet; cover and set aside.
Add mushrooms, onion, and garlic to skillet; sauté over medium heat 5 minutes. Add wine and next 3 ingredients; bring to a boil. Cook 10 minutes or until sauce is slightly thickened, stirring occasionally.
Return the chicken thighs and juices from chicken to skillet; cover and cook for 5 minutes. Uncover; turn chicken over, and cook an additional 10 minutes or until the chicken is done. Serve over hot vermicelli. Garnish with fresh oregano sprigs, if desired.

Calories: 336 (15% from fat)
Linda Romanelli Leahy, Cooking Light, JANUARY 1995

Very good and very easy to make.

Kung Pao Pork

Yield 6 servings (serving size: 3/4 cup pork mixture and 1 cup rice)
Ingredients
1 tablespoon sugar
3 tablespoons water
3 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1 tablespoon white vinegar
1 teaspoon cornstarch
1 1/2 teaspoons dark sesame oil
1/4 teaspoon salt
1 pound pork tenderloin
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon vegetable oil, divided
8 dried whole red chiles
2 cups coarsely chopped green bell pepper
3/4 cup vertically sliced onion
1 teaspoon minced peeled gingerroot
1/2 cup unsalted dry roasted peanuts
6 cups hot cooked rice
Preparation
Combine first 8 ingredients in a small bowl; stir until well-blended. Set aside.
Trim fat from pork. Cut pork into 1-inch cubes. Combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a bowl; stir well. Cover and marinate in refrigerator 15 minutes.
Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over high heat. Add chiles; stir-fry 1 minute or until blackened. Remove from pan with a slotted spoon; set aside. Add remaining oil and pork mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and gingerroot; stir-fry 1 minute or until vegetables are crisp-tender. Add sherry mixture; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in chiles and peanuts. Serve over rice.

Calories: 449 (23% from fat)
Stella Fong and Lily Loh, Cooking Light, MAY 1996

Herbed Summer Squash and Potato Torte

From Smitten Kitchen. A good use for the summer squash overflowing from our garden. Note the recipe makes 2 8" pans, not just 1.

Makes 8 servings

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper

2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash or regular yellow summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Grease two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Grilled Teriyaki Pork Chops

Yield 4 servings (serving size: 1 pork chop and 1/2 cup salsa)
Ingredients
4 (6-ounce) center-cut pork chops (about 3/4 inch thick)
1/4 cup low-sodium soy sauce
3 tablespoons minced shallots
2 tablespoons dry white wine
2 tablespoons fresh lime juice
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons brown sugar
2 garlic cloves, minced
Cooking spray
Summery Peach Salsa
Preparation
Trim fat from pork. Combine pork and next 7 ingredients (pork through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours, turning bag occasionally. Remove pork from bag, reserving marinade.
Prepare grill.
Place pork on a grill rack coated with cooking spray; cook 7 minutes on each side or until done, basting frequently with reserved marinade. Serve with Summery Peach Salsa.

Calories: 315 (36% from fat)
Cooking Light, JULY 1999

Sizzling Steak Fajitas

Yield 4 servings (serving size: 1 fajita and 1 tablespoon sour cream)
Ingredients
3/4 pound lean flank steak
2 teaspoons ground cumin
2 teaspoons chili powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
4 (8-inch) flour tortillas
1 teaspoon vegetable oil
2 cups sliced onion
1/3 cup green bell pepper strips
1/3 cup red bell pepper strips
1/3 cup yellow bell pepper strips
1 tablespoon lime juice
1/4 cup nonfat sour cream
Commercial green salsa (optional)
Cilantro sprigs (optional)
Preparation
Trim fat from steak. Slice steak diagonally across grain into thin strips. Combine steak and next 6 ingredients (steak through ground red pepper) in a zip-top heavy-duty plastic bag; seal bag, and shake well to coat.
Heat the tortillas according to package directions.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak, onion, and bell peppers; sauté 6 minutes or until steak is done. Remove from heat; stir in lime juice. Divide mixture evenly among warm tortillas, and roll up. Serve with sour cream. Garnish with green salsa and cilantro sprigs, if desired.

Calories: 330 (34% from fat)
Cooking Light, JANUARY 1996

Beef and Brocolli with Oyster Sauce

Yield 6 servings (serving size: 1 cup beef mixture and 1 cup rice)
Ingredients
3 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
1 tablespoon water
2 teaspoons sugar
1 teaspoon cornstarch
1 pound lean flank steak
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon low-sodium soy sauce
2 teaspoons sugar
1 tablespoon vegetable oil, divided
1/3 cup (1/2-inch) diagonally sliced green onions
1 tablespoon minced peeled gingerroot
6 cups broccoli florets (about 1 pound)
1/4 cup water
6 cups hot cooked rice
Preparation
Combine first 6 ingredients; stir until well-blended, and set aside.
Trim fat from steak. Cut steak diagonally across the grain into 1-inch-thick slices. Cut slices into thin strips. Combine steak, 1 tablespoon cornstarch, 2 tablespoons water, 1 tablespoon soy sauce, and 2 teaspoons sugar in a medium bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.
Heat 2 teaspoons oil in a wok or large nonstick skillet over high heat. Add steak mixture; stir-fry 2 minutes. Remove steak from pan; set aside. Add remaining 1 teaspoon oil, green onions, and gingerroot; stir-fry over medium-high heat 30 seconds. Stir in broccoli and 1/4 cup water; cover and cook 3 minutes. Return steak to pan, and stir in oyster sauce mixture; stir-fry 2 minutes or until thick and bubbly. Serve over rice.

Calories: 424 (21% from fat)
Stella Fong and Lily Loh, Cooking Light, MAY 1996

Tuscan Skillet Supper

Another FAST dinner that's very tasty and good for you!

Yield 4 servings (serving size: 1 1/4 cups)
Ingredients
2 teaspoons olive oil
1 cup chopped zucchini
1/2 cup sliced onion
1/2 cup sliced celery
1/2 cup diced red bell pepper
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup diced tomato
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
2 rosemary sprigs
1 cup chopped spinach
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and next 5 ingredients (zucchini through garlic); sauté 2 minutes. Stir in tomato, beans, and rosemary; cook 2 minutes. Stir in spinach and remaining ingredients; cook 1 minute or until spinach wilts and cheese begins to melt. Discard rosemary.
Nutritional Information
Calories: 205 (29% from fat)
Cooking Light, JUNE 1998

Shrimp Scampi

Yield: 6 servings (serving size: 8 shrimp and 1 cup pasta)
Ingredients
2 pounds large unpeeled shrimp (48 shrimp)
3 tablespoons butter
1 cup chopped red bell pepper
8 garlic cloves, crushed
1/2 cup dry white wine
1/4 cup minced fresh parsley
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika
6 cups hot cooked angel hair (about 3/4 pound uncooked pasta)
Preparation
Peel shrimp, leaving tails intact. Starting at tail end, butterfly underside of each shrimp, cutting to, but not through, back of shrimp. Arrange 8 shrimp, cut sides up, in each of 6 gratin dishes; set aside.
Melt butter in a small skillet over medium heat. Add bell pepper and garlic; sauté 2 minutes. Remove from heat; stir in wine, parsley, lemon juice, salt, and pepper. Spoon wine mixture evenly over each serving; sprinkle paprika over shrimp, and broil 6 minutes or until shrimp is done. Serve with angel hair pasta.

Calories: 383 (20% from fat)
Elizabeth J. Taliaferro, Cooking Light, MARCH 1996

Tomato Tortilla Soup

Just made this for the first time last night and it was very good!
From Moosewood Restaurant's Simple Suppers

Serves 4-6 (Yield 9 cups)

Ingredients
3 cups diced onions
2 tsp olive oil
2 tsp ground cumin
1 tsp dried oregano
1 quart vegetable broth
1 28-ounce can of diced tomatoes
2 tsp minced canned chipotles in adobo sauce (or more--to your taste)
1 1/2 cups crumbled corn tortilla chips

Preparation
In a soup pot on medium heat, cook the onions in the oil for 5 minutes or until softened. Add the cumin and oregano and stir for a minute. Add the broth, tomatoes and chipotles, cover and bring to a boil. Reduce the heat and simmer for about 10 minutes.

Pulverize the tortilla chips in a blender. Add about 3 cups of the hot soup to the blender and puree until smooth. To make pouring easier, add another cup of hot soup and whirl on low speed. Stir the puree into the simmering soup pot. Serve hot.

(Garnish with chopped avocados, sour cream, grated cheese and/or chopped fresh cilantro)

Oven-Poached Halibut Provencale

INGREDIENTS
Fish
1 cup dry white wine
6 (6 ounce) halibut steaks
Cooking spray
Tomato Mixture
6 cups diced tomatoes
2 cups finely chopped onion
1/4 cup chopped fresh or 4 tsp dried basil
1 T olive oil
1/2 tsp salt
1/2 tsp anchovy paste
1/8 tsp black pepper
2 garlic cloves minced
Topping
1/4 cup dry breadcrumbs
1 T graded parmesan
1 tsp olive oil

PREPARATION
Preheat oven to 350
Place wine and fish in a baking dish coated with cooking spray.
Combine tomato and next 9 ingredients in a bolw; spoon over fish. Bake at 350 for 35 minutes or until the fish flakes easily.
Preheat broiler
Combine breadcrumbs, cheese and 1 tsp oil in a bowl. Sprinkle bread crumb mixture over tomato mixture and broil 1 1/2 minutes or until crumbs are golden.
Yeild 6 services (1 halibut steak with 1 cup tomatoe mixture)
CALORIES 300

French Chicken in Vinegar Sauce

SERVE WITH Pepper Spiked Polenta

Yield: 4 servings (serving size: 2 thighs, 1/2 cup sauce, and 1 cup polenta)
Ingredients
Olive oil-flavored cooking spray
2 1/2 cups coarsely chopped onion
8 (3-ounce) skinned, boned chicken thighs
1/2 cup dry white wine
1/2 cup fat-free chicken broth
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
1/2 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon red pepper
Dash of black pepper
Tarragon sprigs (optional)

Preparation
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; sauté each side 3 minutes or until browned.
Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 20 minutes. Serve with Pepper-Spiked Polenta. Garnish with tarragon sprigs, if desired.

Calories: 372 (20% from fat)
Cooking Light, NOVEMBER 1996

Pepper Spiked Polenta

Yield 4 servings (serving size: 1 cup)
Ingredients
Cooking spray
4 cups water
1 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup grated Parmesan cheese
Preparation
Coat a 2-quart casserole with cooking spray. Combine water, cornmeal, salt, and pepper; mix well. Cover with casserole lid; microwave at HIGH 12 minutes or until thick, stirring after 6 minutes. Stir in cheese. Serve immediately.

Calories: 151 (13% from fat)
Cooking Light, NOVEMBER 1996

Cavatappi with Spinach, Beans and Asiago Cheese

Yield 4 servings (serving size: 2 cups)
Ingredients
8 cups coarsely chopped spinach leaves
4 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped pasta)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (19-ounce) can cannellini beans or other white beans, drained
2 garlic cloves, crushed
1/2 cup (2 ounces) shredded Asiago cheese
Fresh ground black pepper (optional)
Preparation
Combine all ingredients in a large bowl, and toss well. Sprinkle with fresh ground black pepper, if desired.

Calories: 401 (27% from fat)
Cooking Light, OCTOBER 1996

One of Penny's favorite Pasta Dinner options the night before a race. Yum!

Creole Seasoning

2 1/2 T Paprika
2 T garlic powder
1 T kosher salt
1 T onion powder
1 T dried oregano
1 T dried thyme
1 T ground red pepper
1 T black pepper

Combine all ingredients in a small bowl. Store in an airtight container. Use to season fish or shrimp.

Pecan-Crusted Flounder with crab-pecan relish

INGREDIENTS
Crab-Pecan RELISH
1/2 pound fresh lump crabmeat, drained and shell pieces removed.
1/4 cup chopped pecans, toasted
1/4 cup chopped green onions
1 T minced red bell pepper
1 T fresh lemon juice
1/4 tsp salt
1/8 tsp black pepper
FLOUNDER
2 T plus Creole Seasoning
4 (4 oz) Flounder filets
1/4 cup all purpose flour
1 large egg lightly beaten
1/4 cup 1% or skim milk
1/4 cup all purpose flour
3 T ground pecans
1 T Olive Oil
lemon wedges

Combine the first 7 ingredients (relish) in a small bowl and set aside.
Rub 2 tsp creole seasoning over the fish,
DISH 1 Combine 1/4 cup flour and 1T Creole seasoning in a shallow dish. Set aside.
DISH 2 Combine egg and milk in another small dish.
DISH 3 Combine 1/4 cup flour, 1 T Creole seasoning and ground pecans in a shallow dish

Dredge each fillet in Dish 1; then dip into Dish 2 and finally dredge in Dish 3.

Heat oil in a large nonstick skillet over medium high heat until hot. Add fish: cook 2 minutes on each side or until fish flakes easilty when tested with fork. Serve immediately with crabmeat relish mixture and lemon wedges.

YIELD: 4 servings
Calories: 276