Meal treats for cheat days!

[david]

Sicilian Chicken

4 boneless skinless chicken breast halves
1 tsp. Italian herb seasoning
1 Tbs. olive oil
1 onion, chopped
1 lb. recipe-ready crushed tomatoes
1/2 tsp. cinnamon
1 Tbs. honey
2 Tbs. red wine vinegar


Season chicken with half the Italian herbs and salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 2-3 minutes, until browned on bottom. Turn over and stir in onion and remaining Italian seasoning. Cook 2 minutes and stir in remaining ingredients. Bring to a boil. Cover skillet, reduce heat to medium low and cook 6-8 minutes, until chicken is cooked throughout.

 

[david]

Sicilian Pork

4 pork cube steaks, about 1/4 lb. each
2 tsp. Italian herb seasoning
1 tsp. olive oil
1 onion, chopped
1-3/4 cups recipe-ready crushed tomatoes
1/2 tsp. ground cinnamon
1 Tbs. honey
2 Tbs. red wine vinegar

Season meat with half the Italian herbs and salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meat 2-3 minutes, until browned on bottom. Turn over and stir in onion and remaining Italian seasoning. Cook 2 minutes and stir in remaining ingredients. Bring to a boil. Cover skillet, reduce heat to medium low and cook 6-8 minutes, until meat is cooked throughout.

 

[david]

Bruschetta


1 Tbs. olive oil
3 cloves garlic, minced
4 slices wide country style bread, 1 inch thick, toasted
1-1/4 large tomatoes, seeded and cut into 1/4 inch pieces
1/4 lb. marinated artichoke hearts, drained and coarsely chopped
2/3 cup shredded fat-free mozzarella cheese
1/4 tsp. dried basil


Preheat oven to 400°F. Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 2 minutes. Brush garlic oil over one side of each slice of toast. Add a layer of tomatoes and a layer of artichoke hearts. Top with cheese and sprinkle with basil. Arrange on a baking sheet and bake 10 minutes.

 

[david]

Chicken Florentine with Fresh Mushrooms

4 boneless skinless chicken breast halves
1 small onion, quartered
1 Tbs. unsalted butter
2 cups fresh mushrooms, sliced
10 ounces frozen chopped spinach, cooked and drained or 2 cups, chopped and cooked
1/4 tsp. ground nutmeg
1 Tbs. plus 1 tsp. grated Parmesan cheese


Combine chicken breasts and onion with water to cover in a saucepan. Cover and poach chicken about 20 minutes over medium low heat until just white throughout. Melt butter in a heavy nonstick skillet over medium high heat. Sauté mushrooms until tender, about 5 minutes. Preheat broiler. Place spinach in an 8x8 inch square baking dish. Sprinkle with nutmeg, salt, and pepper to taste. Arrange chicken in a single layer over spinach. Top with mushrooms. Sprinkle with cheese. Broil for 1-2 minutes, until cheese is melted.

 

[david]

Everyone's FAVORITE!!

Chicken Parmesan

1-1/2 lbs. boneless skinless chicken breast halves
waxed paper
1/2 cup lowfat buttermilk
2 Tbs. grated Parmesan cheese
3/4 cup seasoned breadcrumbs
1 Tbs. plus 1 tsp. all purpose flour
1/4 cup olive oil
2 cloves garlic, crushed

Place chicken between two sheets of waxed paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness. Combine buttermilk and Parmesan in a bowl. Place breadcrumbs on a piece of waxed paper. Dust chicken with flour and season with salt and pepper to taste. Dip both sides of chicken in buttermilk mixture. Dredge both sides of chicken in breadcrumbs. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté garlic 1 minute. Discard garlic and sauté chicken 4-5 minutes, or until golden. Turn and sauté another 3-4 minutes, or until browned and chicken is cooked throughout.

 

[david]

Chicken Scallopini with Lemon Herb Sauce

2 tsp. Italian herb seasoning
4 boneless skinless chicken breast fillets, about 1/4 lb. each
1/2 cup all purpose flour
2 Tbs. olive oil
2 Tbs. unsalted butter
1/2 tsp. lemon zest
1/3 cup chicken stock
2 Tbs. lemon juice

Sprinkle herb seasoning over chicken. Place chicken breasts between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to about 1/4 inch thickness. Dredge chicken in flour, shaking off excess. Heat a heavy nonstick skillet over medium high heat. Add oil and half the butter. When hot, sauté chicken, in batches if necessary, 1-2 minutes per side, until browned. Transfer to a serving dish. Sprinkle with lemon zest and salt and pepper to taste. Set aside and keep warm. Add 2 tsp. remaining flour to skillet and cook about 1 minute, stirring constantly until smooth. Whisk in chicken stock and lemon juice. Bring to a boil and simmer 2 minutes, stirring constantly until sauce begins to thicken. Remove from heat. Stir in remaining butter until incorporated. Serve sauce over chicken.

 

[david]

Florentine Pork in French Bread Boats


1 lb. pork tenderloins, cut into 1/4 inch slices
3-1/2 Tbs. light Italian dressing
3/4 tsp. vegetable oil
1-1/4 tomatoes, seeded and diced
7 ounces fresh spinach, washed and trimmed
2 6 inch loaves French bread, split lengthwise in half
2-3/4 tsp. grated Parmesan cheese

Place pork in a plastic bag. Add dressing and turn to coat. Tie bag securely and marinate at least 15 minutes but no longer than 1-1/2 hours. Remove pork from marinade. Discard marinade. Heat oil in a heavy nonstick skillet over medium high heat. Sauté pork until browned on all sides. Pour off drippings. Add tomatoes and spinach. Cover tightly and cook 2-3 minutes or until spinach is wilted. Pour off liquid. Remove soft centers from bread to form boats. Spoon 1 cup pork mixture into each boat. Sprinkle each with cheese.

 

[david]

Made this similar recipe one time!

Flounder Florentine

1 Tbs. plus 1 tsp. unsalted butter
2 Tbs. plus 2 tsp. onion, chopped
1/8 tsp. rosemary, crushed
7 ounces frozen chopped spinach
2 Tbs. plus 2 tsp. chopped almonds
1/3 cup instant rice, cooked
2 tsp. lemon juice
1 lb. flounder or sole fillets
toothpick
2/3 cup cream of mushroom soup
2 Tbs. plus 2 tsp. water
1/8 tsp. paprika

Preheat oven to 350°F. Melt butter in a saucepan over medium heat. Sauté onions and rosemary 4-5 minutes until onions are tender. Add next 4 ingredients. Heat 5 minutes, stirring occasionally. Let cool. Place 1/4 cup mixture on each fish fillet. Roll up and secure with toothpicks. Arrange fish rolls in a shallow buttered baking dish. Bake 20 minutes. Combine soup and water in a bowl. Pour soup over baked fish, stirring around sides. Bake another 15 minutes, or until heated through. Sprinkle with paprika and serve.

 

[david]

Italian Beef

1 Tbs. olive oil
1 lb. boneless beef for stew, cut into 1 inch cubes
1 onion, sliced
1 clove garlic, minced
3-1/2 cups recipe-ready crushed tomatoes
1/2 tsp. oregano, or 2 tsp. fresh, minced

Heat oil in a heavy nonstick skillet over medium high heat. Sauté beef 2-3 minutes, stirring constantly, or until browned. Transfer to a platter. Add onion and garlic to same skillet. Sauté 3-4 minutes or until onion begins to soften. Return beef and remaining ingredients to skillet. Season with salt and pepper to taste. Reduce heat to low. Cover and simmer 35-40 minutes or until sauce is thickened and beef is tender.

 

[david]

This MEAL is HOW I PAID my trainer!!!

Italian Sausage Lasagna


1 lb. sweet or hot Italian sausage, casings removed
2 tsp. olive oil
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 large yellow onion, thinly sliced
4 cloves garlic, peeled
1-3/4 lbs. canned tomatoes, undrained
2 tsp. fennel seeds
1 Tbs. unsalted butter, melted
1 large yellow onion, chopped
10 ounces frozen chopped spinach, thawed and squeezed to drain all liquid
1 cup grated Parmesan cheese
3 cups part skim ricotta cheese
2 ounces mozzarella cheese, shredded
9 lasagne noodles


Crumble and sauté sausage in a heavy nonstick skillet over medium high heat until well browned. Drain off fat. Set sausage aside. Wipe skillet clean. Add oil and heat over medium high heat. Add sliced peppers, sliced onion and 2 cloves garlic. Cover and cook about 10 minutes over medium heat, stirring occasionally, until vegetables are soft. Stir in tomatoes and fennel seed. Reduce heat to low and simmer 20-30 minutes. Stir in reserved sausage. Season with salt and pepper to taste. Set sauce aside.

 

[david]

Lamb Chops with Artichokes and Spinach

10 ounces frozen artichoke hearts, thawed
6 ounces spinach, washed and chopped, tough stems discarded
1/8 tsp. nutmeg
2 Tbs. sun dry tomatoes, chopped
4 boneless loin lamb chops, about 6 ounces each, trimmed
1 Tbs. plus 1 tsp. unsalted butter or margarine, softened, or olive oil
2 cloves garlic, minced
1/4 cup cilantro or parsley, chopped


Preheat oven to 375°F. Place artichoke hearts in a steamer basket over boiling water. Cover saucepan and steam 7-8 minutes. Remove steamer basket from saucepan and set aside. Place spinach and nutmeg in a covered heavy saucepan over medium-high heat. Cook 3-4 minutes, or until spinach wilts. Drain thoroughly. Return to saucepan and stir in tomatoes. Set aside. Season lamb chops with pepper to taste. Combine butter and garlic and spread over lamb chops. Arrange chops in a roasting pan. Cover pan and roast in oven 25 minutes for medium done meat. Transfer to a platter and keep warm. Discard fat from juices. Add juices and artichokes to saucepan with spinach. Simmer 3-4 minutes, or until heated throughout. Serve lamb chops on a bed of vegetables. Sprinkle with cilantro.

 

[david]

Spinach Fettuccine with Shrimp Alfredo

Prep: 5 min, Cook: 5 min.
3/4 lb. fresh spinach fettuccine
1-1/2 cups light Alfredo sauce
1/2 lb. cooked shrimp, thawed and drained
1/2 tsp. dried basil
2 Tbs. grated Parmesan cheese

Cook pasta in a large pan of boiling water 3-5 minutes, or until just cooked through. (If using dry pasta, cook 8-10 minutes.) Drain well. Heat the sauce and combine with shrimp and basil. Serve over hot pasta sprinkled with Parmesan.

 

[david]

Veal Scallopini with Marsala

4 veal top round cutlets, about 1/4 lb. each
1/2 cup all purpose flour
2 Tbs. olive oil
2 Tbs. unsalted butter
1/2 cup dry Marsala wine

Place veal cutlets between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten to about 1/4 inch thickness. Dredge veal in flour, shaking off excess. Heat a heavy nonstick skillet over medium high heat. Add oil and half the butter. When hot, sauté veal, in batches if necessary, about 30 seconds per side, until browned. Transfer to a serving dish. Sprinkle with salt and pepper to taste. Increase heat to high. Stir in Marsala, scraping up browned bits from the bottom and sides of the pan. Stir in remaining butter and any juices from the veal on the platter. Simmer 2-3 minutes until sauce begins to thicken. Reduce heat to low. Dip both sides of veal into the sauce and return to platter. Serve immediately with remaining sauce poured over veal.

 

[david]

Hey, it's almost like goulash!!!

Greek Beef Stew with Macaroni
Prep: 10 min, Cook: 1:30.
1 Tbs. plus 1 tsp. olive oil
1-1/4 lbs. beef chuck, cut into 1 inch cubes
2 small onions, peeled and quartered
1 clove garlic, minced
1/4 cup plus 3 Tbs. dry red wine
2/3 cup beef stock
2 Tbs. tomato paste
1 Tbs. plus 1 tsp. red wine vinegar
2 tsp. brown sugar
3/4 tsp. dried oregano
3/4 tsp. dried rosemary
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
2/3 cup elbow macaroni

Preheat oven to 350°F. Heat oil in a flameproof casserole over medium high heat. Sauté meat, in batches if necessary, 6-8 minutes, stirring occasionally until browned on all sides. Stir in onions and garlic and cook 4-5 minutes, stirring frequently, until onions begin to soften. Stir in wine, scraping up any browned bits from bottom of pan. Add remaining ingredients, except macaroni, and season with salt to taste. Cover casserole and bake 1-1-1/2 hours, stirring occasionally, until beef is tender. Cook macaroni in a large pan of boiling water 8-10 minutes, or until al dente. Drain and serve stew over macaroni.

 

[david]

not that

 

[david]

I had this made and I HATED it.

But you guys mike like it, though!

Greek Burgers

3 tomatoes, peeled and cut into wedges
1 cucumber, peeled and sliced
2 Tbs. lime juice
1 Tbs. lemon juice
1/2 tsp. cumin
1/4 tsp. salt optional, or to taste
3 Tbs. olive oil
1 lb. lean ground beef
2 tsp. dried mint, or 2 Tbs. fresh mint, chopped
1/3 cup feta cheese, crumbled
8 black olives, pitted and finely chopped, optional
4 whole wheat pitas, cut in half

Turn on broiler. Combine tomatoes and cucumbers in a salad bowl. Combine next 5 ingredients and pepper to taste in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over vegetables and toss. Cover and set aside. Turn on broiler. Combine beef and next 3 ingredients in a mixing bowl. Gently form into two 1 inch thick patties per serving. Season with salt and pepper to taste. Broil burgers 4-5 minutes per side or until meat is cooked throughout. Serve burgers in pita bread pockets with tomato and cucumber mixture.

 

[david]

Greek Skillet Snapper

1 Tbs. olive oil
1 lb. skinless red snapper fillets, cut into 1/2 inch slices
1 onion, cut into thick slices
2 cloves garlic, minced
6 ounces tomato paste
1/2 cup dry white wine or vegetable stock
1/3 cup vegetable stock or chicken stock
2 Tbs. lemon juice
1/4 tsp. cumin
1/4 tsp. cinnamon
1/8 tsp. pepper
1/2 cup feta cheese, crumbled
1/3 cup chopped walnuts, toasted
3 Tbs. cilantro or parsley, chopped

Heat oil in a heavy nonstick skillet over high heat. Sauté fish fillets 3-5 minutes or until just browned. Transfer fish to a platter and set aside. Reduce heat to medium and sauté onion and garlic 4-5 minutes or until onion is tender. Add tomato paste, wine, stock, lemon juice, cumin, cinnamon and pepper to taste. Bring to a boil stirring frequently. Reduce heat to low. Cover skillet and simmer 10 minutes, stirring occasionally. Return fish to skillet and simmer until heated throughout. Serve fish sprinkled with feta cheese, walnuts and cilantro.

 

[david]

Greek-Style Pork Pocket Sandwich


1 lb. pork loins, cut into strips
1/2 cup Caesar salad dressing
2 pita loaves, halved
1/4 cup cucumber dressing
1 small red onion, peeled and thinly sliced

Preheat oven to 450°F. Combine pork strips and Caesar dressing in a bowl. Spread out in a shallow pan and roast about 10 minutes, until pork is crisp and lightly browned. Open each pita half to form pocket. Divide pork among each half. Top each sandwich with a tablespoon of cucumber dressing and sliced red onion.

 

[david]

Gyro-Style Pork Sandwich


1/4 cup olive oil
1 Tbs. prepared mustard
1/2 cup lemon juice
2 cloves garlic, minced
1 tsp. dried oregano
1 lb. boneless pork loin, cut crosswise into thin slices, then into 5x1/2 inch strips
1 cup plain lowfat yogurt
1 cucumber, peeled and chopped
1/2 tsp. garlic, crushed
1/2 tsp. dill
2 pita loaves, halved
1 small red onion, peeled and thinly sliced
Combine first 5 ingredients in a bowl. Place pork slices in a shallow dish and pour marinade over. Cover and marinate in refrigerator 1-8 hours. Combine yogurt, cucumber, crushed garlic and dill in another bowl. Cover and refrigerate.

Preheat oven to 450°F. Drain marinade from pork slices and place pork in a single layer in a shallow pan. Roast about 10 minutes, until crisp. Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with some chilled yogurt mixture and sliced onions.

 

[david]

Definitely going to try this one, soon!

Simple Greek Spinach Pie

But I'm going to substitute Ricotta for cottage cheese!

Maybe use neither!!!


9 ounces frozen spinach, thawed and drained
1/2 cup scallions, chopped
1/2 cup cottage cheese
1 Tbs. unsalted butter
1 cup milk
1/2 cup buttermilk baking mix
3 eggs
1 tsp. lemon juice
1/4 tsp. nutmeg
3 Tbs. grated Parmesan cheese

Preheat oven to 350°F. Layer spinach, scallions and cottage cheese in a greased 9 or 10 inch pie plate or baking dish. Combine remaining ingredients in a food processor or blender. Season with salt and pepper to taste. Blend until smooth and pour over cheese mixture. Bake 35-45 minutes, or until a knife inserted in center comes out clean.

 

[david]

Bavarian Flank Steak

1-1/2 lbs. flank steak
1 potato, shredded
1 Tbs. onion, chopped
1 Tbs. green bell pepper, seeded and chopped
1 tsp. pimento, chopped
1 tsp. parsley, chopped
kitchen string
3 Tbs. vegetable oil
1 can onion soup
1-1/2 Tbs. cornstarch
1/2 cup water

Cut 1/4 inch deep slits in a crosshatch pattern across both sides of flank steak. Combine next 5 ingredients and salt to taste in a bowl. Spread mixture on meat. Roll up and tie securely with string. Heat oil in a heavy nonstick skillet over medium high heat. Sauté steak 2 minutes per side until browned. Discard drippings. Stir in soup, reduce heat to very low, cover and simmer 1-1/2 hours. Transfer meat to a platter. Pour pan juices into a glass measuring cup. If necessary, add enough water to equal 1 cup. Combine cornstarch and 1/2 cup water in a jar with a tight-fitting lid. Shake vigorously and stir into pot along with measured cooking liquid. Stir over medium high heat until thickened. Cut rolled meat crosswise into 1 inch slices. Serve with sauce poured over.

 

[david]

Bittersweet Chocolate Tart

1 frozen 9 inch pie shell
3/4 cup whipping cream
1/3 cup milk
7 ounces fine dark chocolate, finely chopped
1 egg, lightly beaten
1 tsp. vanilla extract
1/2 tsp. cocoa powder

Preheat oven to 375°F. Bake pie shell according to package directions. Set aside. Bring cream and milk to a boil in a heavy saucepan over medium heat, stirring frequently. Remove from heat. Whisk in chocolate until melted. Transfer pan to sink or larger pan with cold water to cool mixture to almost lukewarm. Stir beaten egg and vanilla into lukewarm chocolate mixture. Whisk until mixed thoroughly. Transfer chocolate filling into pie shell. Bake 12-15 minutes or until edges are firm and center jiggles a little when pan is lightly shaken. Cool and sprinkle with cocoa powder.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

 

[david]

Broccoli and Bacon Quiche

1-2/3 cups all purpose flour
1/3 cup plus 1 Tbs. unsalted butter, cold and cut into pieces
1/2 tsp. salt
1 egg yolk
3 Tbs. water, plus extra
4 bacon slices
4 eggs
1 cup light cream
1 cup Swiss cheese
2 cups broccoli florets

Preheat oven to 425°F. In a food processor or mixing bowl combine first 3 ingredients. Process (or cut in butter) until mixture resembles coarse meal. In a small bowl whisk together egg yolk and water. Add to flour mixture and blend until pastry is smooth and holds together in a ball, adding a small amount of extra water if needed. Flatten dough into a small disk. Wrap in plastic and refrigerate at least 20 minutes. Remove dough from refrigerator and, using a rolling pin, roll dough out on a lightly floured work surface. Do not roll dough too thin. Loosely wrap dough around rolling pin and transfer dough to a 10 inch tart pan. Gently arrange dough in pan, pressing lightly along the sides. Roll pin across top of tart pan to cut off edges of dough. Prick the bottom of the tart and bake about 10 minutes. Remove from oven. If dough has puffed up, gently press down.

Sauté bacon in a heavy nonstick skillet over medium heat until crispy. Drain on paper towels, crumble and set aside. Whisk together eggs, cream and salt and pepper to taste in a bowl until well blended. Sprinkle bacon, cheese and broccoli in bottom of tart pan. Pour custard mixture over top. Bake 15 minutes, lower heat to 350°F and bake another 30 minutes or until a tester comes out clean when inserted in center.

 

[david]

Garlic Swordfish en Papillote


2 tsp. olive oil
1/2 tsp. fennel seeds, crushed
4 cloves garlic, thinly sliced
1/4 cup lemon juice
parchment paper
4 cups carrots, coarsely shredded
4 swordfish steaks, about 6 ounces each

Preheat oven to 375°F. Heat oil in a heavy nonstick skillet over medium high heat. Sauté fennel and garlic 3 minutes. Remove from heat and let cool slightly. Stir in lemon juice and set aside. Cut 4 15 inch squares of parchment paper and fold to make a crease down the middle of each piece. Place 1 cup carrot near the fold. Add a swordfish steak to each. Spoon a portion of garlic mixture over each steak and season with salt to taste. Fold paper and seal edges with narrow folds. Arrange packets on a baking sheet. Bake 20 minutes or until puffed and lightly browned. Place packets on individual plates and cut open to serve.

 

[david]

Lemon-Dijon Chicken

3-1/2 Tbs. lemon juice
3/4 tsp. Dijon mustard
2 cloves garlic, crushed
1-1/3 cups low sodium chicken broth, fat skimmed off top and discarded
4 boneless skinless chicken breast halves, about 6 ounces each, washed and patted dry
1/4 tsp. lemon pepper
2 tsp. cornstarch
1/4 tsp. fresh rosemary
3/4 tsp. lemon peel, shredded

Combine first 3 ingredients and 1/3 cup chicken broth. Mix well. Pour marinade over chicken breasts and marinate in refrigerator 1 hour. Preheat broiler. Remove chicken from marinade and reserve marinade. Sprinkle chicken with lemon pepper. Broil about 10 minutes per side, or until cooked throughout.

Measure out 1 Tbs. plus 1 tsp. of remaining chicken broth and set aside. Combine rest of chicken broth with the marinade in a saucepan. Bring to a boil and then reduce heat to low. Simmer 15 minutes.

Mix together cornstarch and reserved chicken broth. Blend into simmering mixture and cook 5 minutes longer. Strain the sauce through a china cap or fine sieve. Add rosemary and lemon peel. Serve sauce over chicken.

 

[david]

Pork Medallions with Dijon-Dill Sauce

1 lb. boneless pork tenderloin chops, cut crosswise into 8 pieces
1 tsp. garlic salt
1/2 cup plain yogurt
1 Tbs. plus 1 tsp. Dijon mustard
1/2 tsp. dill weed
1/2 tsp. sugar

Place each piece of pork between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness. Heat a heavy nonstick skillet over medium heat. Sauté pork 3-4 minutes per side or until cooked through. Transfer to a warm platter, season with garlic salt and pepper to taste on both sides. Combine remaining ingredients in a bowl and mix well. Serve pork with sauce.

 

[david]

Rack of Lamb Dijonnaise

1 rack of lamb, trimmed
1-1/2 Tbs. Dijon mustard
2 slices whole wheat bread
2 cloves garlic
1 Tbs. packaged pesto sauce
1 Tbs. olive oil

Preheat oven to 500°F. With a sharp knife, score meat with cross-hatch marks. Brush top and sides with mustard. Wrap ends of rib bones with foil to prevent burning. Place racks in a shallow baking pan on the upper middle rack of oven. Roast 10 minutes. Combine remaining ingredients in a food processor or blender. Season with salt and pepper to taste and process until fine. Remove lamb from oven and pat breadcrumb mixture over top of roast. Roast another 8 minutes, or until a meat thermometer registers 130°F.

 

[david]

A REAL BIG CHEAT!!!!!!!!!!!

Strawberries with Creme Sauce

2 cups cottage cheese
1/4 tsp. vanilla extract
1 Tbs. plus 1 tsp. honey
3 cups strawberries, washed, hulled and halved
Process cottage cheese, vanilla, and honey in a food processor 1-2 minutes, or until very smooth. Serve sauce over strawberries.

 

[david]

THE BEST CHEAT in the whole wide world

SIMILAR TO THE CHEESECAKE FACTORY!!!

Strawberry Glazed Cheesecake

1 cup all purpose flour, sifted
1-3/4 cups sugar
1-3/4 tsp. lemon rind, grated
1 tsp. vanilla extract
2 egg yolks
1/2 cup unsalted butter, softened
1-1/4 lbs. cream cheese, softened
3/4 tsp. orange rind, grated
1-1/2 Tbs. all purpose flour, sifted
3 eggs, room temperature
2 Tbs. heavy cream
5 cups fresh strawberries, washed and hulled
1/4 cup cold water
1/8 tsp. salt necessary
1-1/2 Tbs. cornstarch
1 tsp. unsalted butter, softened
1/8 tsp. red food coloring



Preheat oven to 400°F. Mix 1 cup flour, 1/4 cup sugar, 1 tsp. lemon rind and half the vanilla in a bowl. Add 1 egg yolk and 1/2 cup butter. Use your hands to mix until blended. Pat or spread onto bottom and sides of a 10 inch pie pan. Bake about 10 minutes or until lightly browned. Set aside.

Reduce oven temperature to 250°F. Beat cream cheese in a bowl with an electric mixer until soft. Add 3/4 cup sugar, 3/4 tsp. lemon rind, orange rind and 1-1/2 Tbs. flour. Mix thoroughly. Add eggs and 1 remaining egg yolk one at a time, beating after each addition until just incorporated. Beat cream and remaining vanilla. Pour into crust and bake about 1 hour until edges are firm and center jiggles slightly when pan is moved. Transfer to a wire rack to cool.

Purée 1 cup strawberries in a food processor or blender. Press through a strainer. Combine strawberry purée, 3/4 cup sugar, cold water, salt and cornstarch in a saucepan. Bring to a boil, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat and stir in 1 tsp. butter and food coloring. Cool slightly. Arrange whole berries over top of cheesecake. Serve glaze over cheesecake.

 

[david]

Baked Lamb Cutlets in Honey Sesame Marinade


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

Scrape cutlets down the bone to meaty section and trim away excess fat. Combine remaining ingredients in a bowl. Place cutlets in a shallow dish and add marinade. Turn cutlets to coat completely. Cover and refrigerate several hours or overnight. Preheat oven to 350°F. Place cutlets on a wire rack over a baking dish. Bake about 35 minutes, brushing with marinade occasionally, or until cutlets are tender.