Veracruz-Style Red Snapper

Ingredients

  • 4 (6 ounce) red snapper or tilapia fillets
  • cooking spray
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 cup cilantro, chopped
  • 1/4 cup pitted green olives, chopped
  • 1/4 cup bottled salsa
  • 1 (16-ouce) can pinto beans, drained
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 4 lime wedges, optional

Instructions

  1. Prepare grill or broiler.
  2. Coat both side of fish with cooking spray.  Sprinkle fish with cumin, salt, and pepper.  Place fish on grill rack or broiler pan coated with cooking spray;  cook for 5 minutes on each side or until fish flakes easily when tested with a fork.
  3. Combine cilantro and remaining ingredients except lime.  Serve fish with the salsa mixture and lime wedges, if desired.

Source:  Cooking light, August 2001

Waldorf Chicken Salad Wrap (Diet)

Ingredients

  • 4 ounces grilled chicken breast, chopped
  • 2 cups butter lettuce, chopped
  • 1/2 apple chopped
  • 15 seedless grapes, halved
  • 1 celery stalk, chopped
  • 2 tablespoons pecans or walnuts, chopped
  • 2 tablespoons non-fat plain Greek yogurt
  • 1 tablespoon olive oil mayo
  • 1/2 tablespoon Dijon mustard
  • Sea salt
  • Black pepper
  • 2 Flat-out wraps

Instructions

  1. Cook chicken.
  2. Optional- Preheat oven 350 degrees.  Place nuts in a single layer on baking sheet.  Bake 6-8 minutes or until toasted and fragrant, stir halfway through.
  3. Combine yogurt, mayo, mustard, and a dash of salt and pepper.
  4. Stir in grilled chicken, apples, grapes, celery and nuts
  5. Weigh mixture and divide by 2.  Evenly distribute mixture into wraps.  Top with lettuce and roll up tight.

Source:  Bethany Fehr, nutritionist

Mashed Potatoes (Slow Cooker)

Ingredients:

FOR POTATOES:

  • 4-5 pounds russet or Yukon gold potatoes, peeled and cut into 1/2-inch pieces
  • 2 cloves of garlic, smashed
  • 1 1/2 teaspoons coarse, kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup milk
  • 1/2 cup chicken broth (I use low-sodium)

FOR MASHING:

  • 1/3 cup milk, if needed
  • 2-3 tablespoons butter
  • 2 ounces cream cheese, softened (or 1/4 cup sour cream)
  • Salt and pepper, to taste

Instructions

  1. Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the potatoes, garlic, salt, pepper, milk, and broth. Stir to combine. Cover and cook on high for 3-4 hours until the potatoes are very tender.
  2. Uncover the slow cooker, take out the garlic cloves, and add the additional 1/3 cup milk (if needed – if the potatoes already look plenty soft/liquidy, don’t add this or add it gradually), butter, and cream cheese. Mash until creamy. Add additional salt and pepper to taste.
  3. Cover the slow cooker and turn the heat to low or warm until ready to serve (up to an hour).

NOTES:

The potatoes won’t be completely covered with liquid, but that’s ok. It’s even ok if the tips of the uncovered potatoes discolor just a bit. Depending how hot your slow cooker cooks or how long you cook the mashed potatoes, the milk mixture may brown/caramelize around the edges of the slow cooker insert. You can scrape this part out of the slow cooker before mashing; I’m lazy and just mash it up all together. Delicious!

The potatoes may be able to stay in the slow cooker on “warm” longer than an hour, but that’s the longest I’ve kept them hanging out before serving.

 

Source:  https://www.melskitchencafe.com/slow-cooker-mashed-potatoes/

Peanut Butter and Chocolate Cupcakes

Chocolate Cupcakes

  • 1 box devils food cake mix
  • 3 eggs
  • 1/2 cup oil
  • 1 cup buttermilk
  • 3/4 cup sour cream
  • 2 teaspoons vanilla extract

Peanut Butter Chocolate Topping

  • 2/3 cups chocolate chips
  • 1/3 cup smooth peanut butter

Peanut Butter Frosting

  • 1/2 cup butter, softened
  • 1/2 cup smooth peanut butter
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 3-4 cups powdered sugar
  • Chocolate peanut butter cups for decoration

Instructions:

  1. Preheat oven to 350 degrees and line pans with cup cake lines.
  2. Sift cake mix into a small bowl and set aside.
  3. In a large bowl, gently whisk eggs, oil, buttermilk, sour cream, and vanilla.
  4. Add cake mix, and stir until well combined.
  5. Fill cupcake liners 3/4 full and bake for 17-22 minutes until done.  Let cool completely.
  6. For Peanut Butter Chocolate Topping:  IN a small sauce pan over medium heat, melt chocolate chips and peanut butter.  Stir until smooth.  Dip the top of each cooled cupcake into the topping and let set until firm.
  7. For Peanut Butter Frosting: Beat butter and peanut butter for 2 minutes.  Add milk and vanilla.  Slowly add powdered sugar until desired consistency.
  8. Pipe frosting over cooled ganache and top with chocolate peanut butter cups.
  9. Makes 24 cup cakes.

Source:   Your Cup of Cake.  Lizzie Early

Chocolate Icing

Ingredients

  • 15 large marshmallows
  • 1 small can evaporated milk
  • 2 cups sugar
  • 1/2 cup butter
  • 6 ounces semi-sweet chocolate chips
  • 1 teaspoon vanilla

Instructions:

  1. Combine marshmallows, evaporated milk, sugar, and butter.  Bring to a boil, and boil for 3 minutes.  Remove from heat.
  2. Add chocolate chips and vanilla.  Beat until creamy.   Mixture will thicken as it sits.

Source:  Joanna Ebanks

Cranberry Sauce

Ingredients

  • 1 small can crushed pineapple, drain and save the juice
  • 1/2 orange, juiced
  • 1/2 lemon, juiced
  • 1 small package cherry jello
  • 1 (8 ounce) can whole cranberry
  • Celery, chopped
  • walnuts, chopped
  • Orange rind

Instructions

  1. Combine pineapple, orange, and lemon juices to make 1 cup.  Add water if needed.
  2. Heat juice and small package cherry jello until dissolved.
  3. Add whole cranberry.  Mix.
  4. Add chopped celery, walnuts, crushed pineapple, orange rind.
  5. Chill.

Source:  Katie

Raspberry Jello Salad

Ingredients

  • 2 cups crushed pretzels
  • 1 cup plus 2 tablespoons sugar, separated
  • 3/4 cups butter
  • 8 ounces cream cheese
  • 8 ounce cool whip
  • 2 cups boiling water
  • 1 large package raspberry jello
  • 2 (10 ounce) packages of frozen raspberries

Instruction

  1. Comine pretzels, 2 tablespoons sugar and butter and press into a 9 x 13.  Bake 350 degrees for 5 minutes.  Let cool.
  2. Combine 1 cup sugar, cream cheese and cool whip.  Poor over crust.  Put in fridge
  3. Combine boiling water and jello.  Dissolve.  Stir in frozen berries.  Pour over top and put in fridge until set.

Source:  Liz Logan