Thread: Meal treats for cheat days!

Hot Crab Dip

5 ounces cream cheese, softened
1/4 lb. crabmeat, drained and flaked
2 Tbs. plus 2 tsp. Parmesan cheese, shredded
1 Tbs. plus 1 tsp. green onions, chopped
2 tsp. dry white wine (optional)
3/4 tsp. prepared horseradish
1/8 tsp. hot pepper sauce
1-3/4 Tbs. sliced almonds
assorted cracker


Preheat oven to 350°F. Mix all ingredients, except almonds and crackers, until well blended. Spoon into a buttered 9 inch pie plate or quiche dish and sprinkle with almonds. Bake 25-30 minutes or until lightly browned. Serve with crackers.

Grilled Appetizer Shrimp


2 Tbs. plus 2 tsp. fresh lemon juice
1 Tbs. plus 1 tsp. fresh lime juice
1 clove garlic, crushed
2 tsp. parsley, finely chopped
2 tsp. water
1 Tbs. plus 1 tsp. fresh ginger, grated
3/4 tsp. basil
20 large shrimp, tail on, cleaned and deveined
2 Tbs. plus 2 tsp. unsalted butter, melted

Combine all ingredients, except butter, in a bowl. Stir to coat shrimp. Cover and marinate in refrigerator at least 1 hour. Prepare grill or turn on broiler. Arrange shrimp on grill, basting with melted butter. Cook about 2 minutes per side until just cooked through, basting occasionally with melted butter. Serve immediately.

Korean Sesame Chicken Wings

1-1/2 lbs. chicken wings, cut in half and tips removed
2 Tbs. all purpose flour
1/4 cup cornstarch
3/4 tsp. salt optional
2 Tbs. sugar
1-1/2 tsp. sesame seeds, toasted
1 clove garlic, minced
1 scallion, chopped
1 egg, beaten
2 Tbs. soy sauce
1/2 cup peanut oil, for frying


Wash chicken wings and pat dry. Mix remaining ingredients, except oil, in a bowl. Add chicken, turn to coat, cover and marinate wings in refrigerator 3 hours or overnight. Remove wings, pat dry and discard marinade. Deep fry about 4 minutes until golden brown. Drain on paper towels.

Wings, I defintely am doing again and real soon!

Teriyaki Chicken Drumette Appetizers

2 tsp. soy sauce
2 tsp. dry sherry
12 chicken wing drumettes
3-1/2 Tbs. teriyaki sauce
1 large clove garlic, pressed
1-1/4 tsp. sesame seeds, toasted, optional
aluminum foil



Preheat oven to 425°F. Combine first 2 ingredients in bowl. Add chicken and mix to coat all pieces well. Arrange chicken in a single layer on rack in large foil-lined baking pan. Bake 30 minutes. Combine teriyaki and garlic in a bowl. Brush half of mixture over chicken. Turn over and brush with remaining mixture. Bake 15 minutes longer or until tender. Sprinkle with sesame seeds, if desired.

Apple Cinnamon Coffee Cake


2-1/2 cups all purpose flour
1 cup brown sugar, firmly packed
3/4 cup sugar
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt necessary
1/2 tsp. ground ginger
1 Tbs. plus 1 tsp. ground cinnamon
3/4 cup vegetable oil
1 lb. Granny Smith apples, or other tart green apples, peeled, cored, chopped
1 cup buttermilk
1 tsp. vanilla extract
1 large egg

Preheat oven to 325°F. Butter and flour a round baking pan. Mix first 7 ingredients and 2-1/2 tsp. cinnamon in a food processor or bowl. Add oil and process until mixture resembles coarse meal. Transfer 3/4 cup of mixture to a smaller bowl and stir in remaining cinnamon. Set aside and reserve for topping. Add remaining ingredients to mixture in processor and process until just combined. Pour batter into prepared pan. Sprinkle reserved topping over top and bake about 1 hour 20 minutes, or until tester comes out clean when inserted into center. Transfer to rack and cool slightly.

Blackberry Crisp

4 cups blackberries, picked over, thawed if frozen
1/2 cup all purpose flour, plus 1 Tbs.
3 Tbs. sugar
1 tsp. orange zest
1/4 cup plus 2 Tbs. brown sugar, packed
1/4 tsp. ground cinnamon
1/8 tsp. nutmeg
2 Tbs. unsalted butter, chilled



Preheat oven to 375°F. Toss blackberries, 1 Tbs. flour, sugar and orange zest in an 8 inch baking dish. Combine remaining ingredients, except butter, in a food processor or mixing bowl. Cut in butter until mixture resembles coarse meal. Sprinkle topping over blackberries. Bake 35 minutes or until top is golden and juice is bubbling.

My Grand mother comes very close to this recipe with a few alterations.

This one is derived from an email on cooking I just recieved. Reminds me of country living in the Vermont!

From The Dreaded Broccoli Cookbook by Barbara and Tamar Haspel


Buffalo or Venison Stew

1 Tbs. plus 1 tsp. olive oil
3 medium onions, chopped
5 cloves garlic, minced
1 lb. Shiitake mushrooms, with stems removed, caps sliced
3 Tbs. fresh thyme, chopped, or 2 tsp. dried
1 lb. top round beef, buffalo or venison
all purpose flour
2-1/2 cups dry red wine
4 cups beef stock
1-2/3 cups canned crushed tomatoes
1 lb. small red potatoes, cut into bite-size pieces
3 large carrots, sliced thick
salt and pepper
1 cup pearl barley
1 quart plus 2 cups water
Heat 2 tsp. of the olive oil in a large pot over medium heat. Add the onions and garlic and sauté until the onions are translucent. Add the mushrooms and thyme and continue sautéing until the mushrooms are soft, about 15 minutes. After trimming all visible fat from the meat, cut it into 1 inch cubes. Coat the cubes with flour. Push the mushroom mixture to the sides of the pot, clearing as big a space as possible in the center of the pot. In the center, add 1 tsp. of the remaining olive oil and heat it. Add as many cubes of meat as will fit comfortably in one layer. Sear the cubes on all sides, and remove them from the pan. Sear the remaining meat in one or two batches using the remaining oil, then return all the meat to the pan. If your pot isn't big enough for searing the meat while the vegetables are still in it, or your vegetables are in danger of scorching, remove the veggies before you sear the meat. (Scorching shouldn't be a problem - the liquid in the veggies usually prevents it - but keep your eyes open.)

Add the wine, stock, tomatoes, potatoes, and carrots. Bring the stew to a boil. Reduce the heat, and simmer for at least 2 hours. If the stew is too liquid, cook it longer. If the stew gets too thick as it cooks, add more wine or stock. Season with salt and pepper. (If you're using beef, the meat will be more tender if you cook the stew for about 3 hours. To do this, just put a lid on the pot once the stew reaches the consistency you like, and cook it over very low heat for the remaining time.) As the stew cooks, bring water to a boil in a large pan. Add the barley and simmer until it's tender, about 35 minutes. Serve the stew with the drained barley.

Beef Spaghetti Pie Olé


7 ounces spaghetti, uncooked
1 egg
1 tsp. salt
1-1/4 tsp. garlic powder
1-1/3 cups Monterey Jack cheese, or cheddar, shredded
1 lb. lean ground beef
1/2 tsp. ground cumin
10 ounces canned chopped tomatoes with chili, undrained
3/4 cup sour cream


Preheat oven to 350°F. Cook pasta according to package directions and drain. Whisk together egg, half the salt, 1/4 tsp. garlic powder and 1/3 cup cheese. Add pasta and toss. Arrange in 9 inch pie dish, pressing to form shell. Heat large skillet over medium heat until hot. Add ground beef and brown 4-5 minutes, breaking up into 3/4 inch crumbles. Pour off drippings. Season with remaining salt and remaining garlic powder. Add cumin and stir in tomatoes. Bring to a boil and cook 3-5 minutes or until liquid is almost evaporated, stirring occasionally. Reserve 2 Tbs. beef mixture for garnish. Stir sour cream into remaining beef and spoon into pasta shell. Place remaining cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese and bake 15 minutes or until heated through.

Ginger Beef Sauté

4 beef cube steaks
2 Tbs. soy sauce
1/4 tsp. Oriental sesame oil
1 Tbs. fresh ginger, minced
1 clove garlic, minced
1 Tbs. peanut oil


Place steaks in a shallow baking dish and add next 4 ingredients. Turn to coat well. Heat oil in a heavy nonstick skillet over medium high heat. Remove meat from marinade and sauté 2 minutes per side, or until lightly browned. Reduce heat to medium low. Stir in marinade, cover pan and cook 3-4 minutes, turning meat occasionally, until it reaches desired doneness.

Pumpkin Muffins

4 C Flour
3 C Sugar
1 3/4 Teaspoon Baking Soda
1 Teaspoon Salt
1/2 Teaspoon Baking Powder
1 Tablespoon Ground Cloves
1 Tablespoon Cinnamon
1 Tablespoon Nutmeg
1/2 C Walnuts or Pecans, Chopped
2 1/2 C Pumpkin
4 Eggs
1 C Vegetable or Olive Oil
1 C Water

Mix together all the dry ingredients and make a "well" in the middle. In a
separate bowl, beat eggs and then add pumpkin, oil and water. Mix well. Add
to dry ingredients and stir until moist. Do not over-stir!! Spoon into
muffin pans about 2/3 full and bake for twenty minutes at 375 degrees.
Immediately remove from pan. Serve and enjoy!

Honey Sesame Lamb Chops

2 Tbs. plus 2 tsp. light soy sauce
1 clove garlic, crushed
2 tsp. dry sherry
1 Tbs. plus 1 tsp. honey
1/8 tsp. five-spice powder
3/4 tsp. sesame oil
3/4 tsp. sesame seeds
8 lamb rib chops, trimmed



Combine all ingredients, except lamb, in a bowl. Place lamb chops in a shallow dish and add marinade. Cover and refrigerate several hours or overnight. Preheat oven to 350°F. Place lamb chops on a wire rack over a baking dish. Bake about 35 minutes, brushing with marinade occasionally, or until lamb chops are tender.

Thai Beef Salad Wraps

1-1/4 lbs. ground sirloin
1-1/4 tsp. fresh ginger, grated
2 cloves garlic, minced
1/4 cup lime juice
2 Tbs. plus 2 tsp. Asian fish sauce
1/4 tsp. crushed red pepper
4 lime cilantro flavored tortilla wraps or flour tortillas, warmed
8 red lettuce leaves
1-1/4 small red onions, thinly sliced
1-1/4 scallions, chopped
1/4 cup fresh cilantro, chopped


Place a heavy nonstick skillet over medium high heat. Sauté ground beef, ginger, and garlic 5 minutes, stirring often to break up lumps of meat, until beef is browned. Stir in lime juice, fish sauce, and pepper. Bring to a boil and cook 1-2 minutes, until liquid is evaporated by half. Arrange 2 lettuce leaves over each tortilla. Spoon meat mixture over center of each tortilla. Divide remaining ingredients evenly over meat. Fold tortillas, enclosing mixture to make a packet.

Beef & Cheese Burritos

1 lb. lean ground beef
1-1/4 cups chunky style prepared salsa
1/2 lb. cheddar cheese, cubed
8 large flour tortillas, warmed
2 cups lettuce, chopped
2 tomatoes, chopped
1/2 cup ripe olives, sliced

Heat a heavy nonstick skillet over medium high heat. Cook beef 6-8 minutes, stirring occasionally until no longer pink. Drain and discard drippings. Stir in salsa and cheese. Cook until cheese is melted. To serve, spoon about 1/3 cup beef mixture in center of each tortilla. Top with a portion of each remaining ingredient. Fold bottom edge up over filling. Fold sides to center, overlapping edges.

Chicken Quesadillas

5 ounces canned chunk chicken, drained
1/2 cup shredded Monterey Jack cheese
2 Tbs. canned chopped green chilies, drained
1/8 tsp. chili powder
4 8 inch flour tortillas
1/2 cup salsa
1/4 cup sour cream

Preheat oven to 400°F. Combine chicken, 1/4 cup cheese, chilies and chili powder in a bowl. Place tortillas on a baking sheet. Top half of each tortilla with 1/4 cup chicken mixture. Spread to within 1/2 inch of edge. Moisten edges of tortillas with water. Fold over and press edges together. Bake 8 minutes or until hot. Sprinkle with remaining cheese. Serve with salsa and sour cream.

Mexican Beef Roll-Ups

3-1/4 Tbs. sour cream
1 Tbs. plus 2 tsp. mayonnaise type salad dressing
1-1/4 Tbs. hot salsa, plus additional for serving
4 8 inch flour tortillas, warm
6 ounces sliced cooked roast beef
4 large lettuce leaves
toothpicks

Combine sour cream, dressing and salsa in a bowl. Spread over tortillas. Arrange roast beef and a leaf of lettuce over sauce. Roll up tortillas and secure with a toothpick. Cut tortilla rolls in half and serve with additional salsa.

Mexican Chicken Tortillas

4 large flour tortillas
aluminum foil
2 tsp. olive oil
1 lb. boneless skinless chicken breast halves, cut into 1/2 inch cubes
1/2 lb. onion, chopped
1 clove garlic, minced
3/4 lb. recipe-ready crushed tomatoes
3 ounces green chilies, drained and chopped (wear rubber gloves)
2 Tbs. cilantro or parsley, minced
1/2 tsp. salt optional
1 tsp. ground cumin
1/2 tsp. oregano, or 1 tsp. fresh, chopped
1 cup water
1 Tbs. lime juice
2 Tbs. pine nuts (optional)
1/2 cup salsa


Preheat oven to 200°F. Wrap tortillas in aluminum foil and warm in oven 10-15 minutes. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 8-10 minutes or until browned. Add onion and garlic and sauté 2-3 minutes. Stir in next 7 ingredients. Increase heat to high and bring to a boil. Cover skillet and reduce heat to low. Simmer 20 minutes or until chicken is tender. Stir in lime juice. Transfer to a platter. Sprinkle with pine nuts and keep warm. Serve chicken wrapped in warm tortillas with salsa.

Mexican Pizza with Fat-Free Cheese

1 baked cheese pizza crust
2 tsp. olive oil
1 cup salsa, drained
1/4 lb. canned green chilies, chopped
2 Tbs. cilantro, chopped
1/2 lb. smoked turkey, chopped

1-1/2 cups fat-free Monterey Jack cheese, shredded
Preheat oven to 450°F. Place pizza crust on a baking sheet and brush with oil. Spread salsa over top and sprinkle with remaining ingredients. Bake 10-12 minutes, until cheese is melted and crust is golden.

Mexican Pork Steaks


1 tsp. vegetable oil
4 pork blade steaks, 1/2 inch thick
1 cup chunky style prepared salsa
1/3 cup water
2 Tbs. lemon juice
1/2 tsp. ground cumin
1/4 cup cilantro, chopped


Heat oil in a heavy nonstick skillet over medium high heat. Brown pork steaks on both sides. Combine remaining ingredients, except cilantro, in a bowl. Season with salt to taste. Pour mixture over chops. Cover and simmer 10-12 minutes. Sprinkle with cilantro and serve.

Mexican Skillet Chicken

1-1/2 Tbs. virgin olive oil
1-1/2 lbs. boneless skinless chicken breast halves
1 tsp. salt optional, or to taste
1/4 tsp. pepper
2 cloves garlic, minced
1/2 onion, chopped
3/4 tsp. ground cumin
3/4 tsp. dried oregano
1 cup long grain white rice
1-3/4 cups chicken stock
1 cup frozen corn
3/4 cup salsa
1/4 cup sun dried tomatoes, chopped, prepared according to package directions if not oil-packed
1/4 cup cilantro or parsley


Preheat oven to 350°F. Heat oil in a large flameproof casserole over medium heat. Sauté chicken 2-3 minutes per side until lightly golden. Season with salt and pepper to taste. Transfer to a platter.

Add next 4 ingredients to casserole. Sauté about 3 minutes or until onion is softened. Stir in rice and salt to taste. Sauté 2 minutes or until rice is opaque. Stir in remaining ingredients, except cilantro. Bring to boil and cover casserole. Transfer to oven and bake 30 minutes until liquid is almost absorbed. Remove cover. Arrange cooked chicken breasts on top of rice, adding any juices that have accumulated on the platter. Cover and bake another 20 minutes or until chicken is cooked throughout and liquid is absorbed. Sprinkle with cilantro before serving.

Mexican Tortillas

4 large flour tortillas
1 Tbs. Canola or olive oil
1 lb. boneless beef for stew, cut into 1/2 inch cubes
1/2 lb. onion, chopped
1 clove garlic, minced
3/4 lb. recipe-ready crushed tomatoes
2 Tbs. cilantro or parsley, minced
1 tsp. ground cumin
1/2 tsp. oregano, or 1 tsp. fresh, chopped
1 cup water
1 Tbs. lime juice
1/2 cup salsa

Preheat oven to 200°F. Wrap tortillas in aluminum foil and warm in oven 10-15 minutes. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meat 8-10 minutes or until browned. Add onion and garlic and sauté 2-3 minutes. Stir in next 6 ingredients and salt to taste. Increase heat to high and bring to a boil. Cover skillet and reduce heat to low. Simmer 20 minutes or until meat is tender. Stir in lime juice. Transfer to a platter. Sprinkle with pine nuts and keep warm. Serve meat wrapped in warm tortillas with salsa.

Greek Lemon Chicken


2 Tbs. olive oil
2 Tbs. lemon juice
2 cloves garlic, minced
3/4 tsp. oregano, or 2 Tbs. plus 2 tsp. fresh, chopped
1/8 tsp. pepper
1 lb. boneless skinless chicken breast halves
2-3/4 lemon slices
3/4 tsp. parsley, chopped


Combine oil, lemon juice, garlic, oregano, and pepper to taste in a small bowl. Mix thoroughly. Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Transfer chicken to a dish. Add marinade and refrigerate 30 minutes. Turn on broiler. Place breasts in a shallow baking dish. Brush with half the marinade. Broil 4-5 minutes. Turn, brush with remaining marinade, and broil another 4-5 minutes, or until browned. Serve with pan juices. Garnish with lemon slices and sprinkle with parsley.

Greek-Style Chicken and Pasta

nonstick cooking spray
4 boneless skinless chicken breast halves, cut into 2x1/2 inch strips
1 lb. pasta accents garden herb
1-3/4 cups recipe-ready crushed tomatoes
1/4 cup black olives, sliced
1 ounce feta cheese, crumbled


Spray a heavy skillet with nonstick cooking spray and place over medium-high heat until skillet is hot. Add chicken and cook 4 minutes, or until it is no longer pink. Add frozen vegetables and pasta, tomatoes, and olives. Bring to a boil. Reduce heat to low, cover and simmer 7-9 minutes, or until vegetables are crisp-tender and chicken is fork tender and no longer pink, stirring occasionally. Sprinkle with cheese before serving.

2 Tbs. all purpose flour
1 Tbs. paprika
1 lb. boneless pork sirloin, cut into 1 inch cubes
1 Tbs. olive oil
1/2 onion, finely diced
1 green bell pepper, seeded and chopped
3-3/4 cups Italian style peeled tomatoes, coarsely chopped
1/2 cup chicken stock
1/4 cup fat-free sour cream, room temperature


Combine flour and paprika in a shallow dish. Season with salt and pepper to taste. Add pork and toss to lightly dust. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté pork 5 minutes, stirring frequently. Transfer pork to a platter and set aside. In same skillet, sauté onion and bell pepper 6-7 minutes, or until onion turns golden. Stir in tomatoes and stock. Reduce heat to medium low. Cover skillet and simmer 10 minutes. Return pork to skillet. Simmer uncovered 10 minutes, or until meat tender. Remove from heat. Combine sour cream and 1/2 cup sauce from skillet in a bowl and mix thoroughly. Stir sour cream sauce into skillet until just heated throughout. Do not boil.

I went as far as to list the dietary numbers so modify as needed. Such as wheat flour etc.


Hungarian Turkey

2 Tbs. all purpose flour
1 Tbs. paprika
1-1/4 lbs. turkey breast fillets, cut into 2 inch pieces
1 Tbs. plus 1 tsp. olive oil
1/2 onion, finely diced
1 green bell pepper, chopped
3-3/4 cups recipe-ready crushed tomatoes
1/2 cup chicken stock
1/2 cup lowfat yogurt, room temperature
Combine flour, paprika, and salt and pepper to taste in a mixing bowl. Lightly dust turkey and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Sauté turkey 2-4 minutes, stirring frequently, until lightly browned. Transfer turkey to a platter. Using same skillet, sauté onion and green pepper 6-7 minutes or until onion starts to turn golden. Stir in tomatoes and stock. Reduce heat to medium low. Cover and simmer 10 minutes. Add turkey to tomato mixture. Simmer another 10 minutes uncovered, or until turkey is done. Remove from heat. In a small bowl, combine 1/2 cup sauce from skillet with yogurt. Stir mixture into skillet. Do not boil. Serve with noodles.


Per serving: calories 379, fat 12.8g, 30% calories from fat, cholesterol 110mg, protein 47.5g, carbohydrates 19.0g, fiber 3.2g, sugar 10.0g, sodium 552mg, diet points 8.5.

Dietary Exchanges: Milk: 0.2, Vegetable: 2.7, Fruit: 0.0, Bread: 0.2, Lean meat: 0.1, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 5.7

Creamy Turkey Soup

3 cups chopped leftover turkey
8 cups turkey broth
1 12-oz can evaporated milk
2/3 cup flour
1 LB small new potatoes (1 to 1 1/2 inch inches ea)
4 stems celery, finely chopped
1 bunch green onions, finely chopped
4 carrots, finely chopped
1 tsp salt
1 tsp white pepper
1 tsp thyme
1/2 tsp sage


Bring turkey broth to a boil in a large pot. Add potatoes,
carrots, and celery, and cook for about 20 minutes, or
until potatoes are almost tender. Add leftover turkey,
green onions, salt, pepper, thyme, and sage, stir well,
and return to a boil. Cook over medium heat for another
5 minutes. Meanwhile, mix evaporated milk and flour in a
mixing bowl with an electric mixer. Blend milk mixture
into soup. Cook, stirring constantly, until thickened
(approximately 8-10 minutes) Serve hot.

Mediterranean Baked Chicken

2 Tbs. olive oil
2 Tbs. lemon juice
1 large frying chicken, cut into serving pieces
1 tsp. salt optional
1 tsp. dried oregano leaves, crumbled
1/2 tsp. white pepper
1 lb. tomato sauce
2 cups chicken stock, hot
1 cup hot water
1/2 lb. fusilli pasta
2 Tbs. Parmesan cheese


Preheat oven to 400°F. Combine oil and lemon juice in a bowl and rub over chicken pieces. Arrange chicken in the bottom of a 9x13 inch flameproof casserole or baking pan. Season with salt, oregano and white pepper. Bake 30 minutes, turning chicken pieces after 15 minutes. Remove casserole from oven and transfer chicken to a platter. Set aside. Stir tomato sauce, stock and water into casserole dish and cook over medium high heat until mixture comes to a boil. Stir in pasta and bring to a boil. Add chicken pieces in a single layer. Return to oven and bake another 30 minutes, until chicken is tender. Serve sprinkled with cheese.

Pork Tuscanese

1 Tbs. olive oil
1/2 onion, diced
1/2 cup red bell pepper, seeded and sliced
1/2 cup green bell pepper, seeded and sliced
1 lb. boneless pork sirloin chops, cut into 1 inch cubes
2 cloves garlic, minced
2 cups recipe-ready crushed tomatoes
1/4 cup dry white wine or chicken stock
1-1/4 tsp. Italian herb seasoning

Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion and bell peppers 4-5 minutes or until onion is tender. Remove vegetables from skillet and set aside. Add pork and garlic to same skillet and sauté 4-5 minutes or until pork is browned. Stir in next 3 ingredients and salt and pepper to taste. Reduce heat to medium low. Cover skillet and simmer 12-15 minutes or until pork is cooked throughout. Stir onion-pepper mixture into pork. Simmer 3 minutes.