Grilled Salmon

Ingredients

• 1 1/2 lbs salmon steaks or 1 1/2 lbs salmon fillets

Marinade ingredients

• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1 teaspoon pepper
• 3 teaspoons cajun seasoning

Directions

1. Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place fillets over medium hot coals.
2. Grill for 3 to 4 minutes on each side.

Stuffed Pepper Soup

Ingredients

• 1 package of riced cauliflower or make your own
• 1 lb ground beef
• 2 cups frozen chopped green peppers, thawed
• 1 cup chopped onion
• 1 (26 ounce) jars chunky tomato pasta sauce low sugar
• 1 (14 ounce) cans Italian-style diced tomatoes, undrained
• 1 (14 ounce) cans beef broth

Directions

1. Prepare cauliflower according to package directions.
2. In a large saucepan, cook the beef, green peppers and onions until meat is no longer pink. Drain off excess fat. Add pasta sauce to the meat mixture. Add the tomatoes, the broth, and the prepared rice. Heat through.

Zucchini Lasagna (Lasagne) - Low Carb

Ingredients

• 2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick ( about 2 medium)
• 1/2 lb lean ground beef ( I use 1 lb.)
• 1/4 cup onion, chopped
• 2 small tomatoes, cut up
• 1 (6 ounce) cans tomato paste
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 cup water
• 1/8 teaspoon pepper
• 1 egg
• 3/4 cup low fat cottage cheese ( or low fat or fat free ricotta)
• 1/2 cup mozzarella cheese, shredded ( I use 8 oz. divided)
• 1 teaspoon flour

Directions

1. Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3. In small bowl slightly beat egg.
4. Add cottage cheese, half of shredded cheese and flour.

5. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6. Bake uncovered at 375 degrees F for 30 minutes.
7. Sprinkle with remaining cheese. Bake 10 minutes longer.
8. Let stand 10 minutes before serving.

Vegan Cornbread

Ingredients

• 2 tablespoons ground flax seeds
• 6 tablespoons water
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 4 teaspoons baking powder
• 3/4 teaspoon table salt
• 1 cup soymilk
• 1/4 cup canola oil

Directions

1. Preheat oven to 425°F
2. Spray 8-inch-square baking dish with nonstick cooking spray.
3. Bring the water to a boil in a small saucepan.
4. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
5. Set aside.
6. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
7. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
8. Beat just until smooth (do not overbeat.)
9. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
10. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.

Jerk Turkey Slow Cooker Soup from Weight Watchers

Ingredients

• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper, divided
• 1 lb skinless boneless turkey breast, cut in 1-inch chunks
• 1 medium garlic clove, minced
• 1 medium onion, chopped
• 14 1/2 ounces fire-roasted diced tomatoes with green chilies, undrained
• 15 ounces canned black beans, drained and rinsed
• 2 cups canned chicken broth
• 1/2 teaspoon table salt
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro, minced

Directions

1. Combine allspice, cayenne, ginger, garlic salt and 1/4 teaspoon of black pepper in a medium bowl.
2. Add turkey and toss to coat; set aside for 15 minutes.
3. Place turkey in a 5-quart slow cooker; add any spices remaining in bowl. Add garlic, onion, tomatoes, beans, broth, salt and remaining 1/4 teaspoon of pepper; stir.
4. Cover and cook on LOW setting for 6 to 7 hours.
5. Stir in lime juice and cilantro; let sit for 5 minutes for flavors to blend.
6. Yields about 1 1/2 cups per serving. 

3 WW points per serving

Football Peanut Butter Balls

Ingredients

• 3 cups sifted powdered sugar
• 2 cups creamy peanut butter
• 1 (12 ounce) bags milk chocolate chips
• 1/3 cup white chocolate chips
• 1 cup peanuts
• 4 tablespoons butter
• 2 tablespoons shortening
• 1 (3 1/2 ounce) packages black sparkle decorating gel

Directions

1. Mix together powdered sugar and peanut butter.
2. Portion mixture into approximately 36 balls (1.5 Tablespoon size).
3. Roll balls between the flattened palms of your hands to create a ball shaped like a top. Then roll ball on flat surface to smooth middle into more round shape leaving the ends with points creating the football shape. Arrange finished footballs in a single layer on wax paper and place in refrigerator for 30 minutes.
4. Melt milk chocolate chips, 3 tablespoons butter, and 2 tablespoons shortening over double boiler. Mixture should be thin and shiny for dipping.
5. Crush peanuts and set aside.
6. Coat footballs with chocolate by rolling gently in melted milk chocolate while still over double boiler, being careful not to crush pointed ends. Place on wire rack to allow excess chocolate to drip off.
7. While chocolate is still tacky but not still wet, place bottom of football in crushed peanuts
8. Draw line on top center of football using black gel frosting.
9. Melt white chocolate chips and 1 tablespoon butter in microwave and place in frosting bag or sandwich bag with cut corner and draw laces and end lines.
10. Return finished footballs to refrigerator for 30 minutes.
11. Serve chilled if you don't want your fingers all chocolatey or room temperature if you don't mind.

Zesty Low-Fat Chicken Breasts

Ingredients

• 6 boneless skinless chicken breast halves
• 3/4 cup ketchup
• 1/2 cup salsa ( your choice hot or mild)
• 1/4 cup honey
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin (optional)
• 1 tablespoon cornstarch

Directions

1. Put the breasts in a 9x13-inch baking dish.
2. Whisk remaining ingredients (except cornstarch) together until they are well blended.
3. Pour over the breasts.
4. Coat both sides of the breasts with the sauce.
5. Bake in 400°F oven for approx 30 minutes or until the chicken is done.
6. Remove breasts, keep warm pour the sauce into a sauce pan stir in the cornstarch that has been mixed with a tbsp of water, bring to a boil and allow to thicken whisk constantly.
7. Pour over the chicken & serve.

Pizza Lasagna

Ingredients

9 uncooked lasagna noodles

1 (15-oz.) can pizza sauce

1 (14 1/2-oz.) can diced tomatoes seasoned with green pepper and onion, undrained

1 (15-oz.) container ricotta cheese

1 teaspoon dried Italian seasoning

8 oz. (2 cups) shredded mozzarella cheese

2 (3 1/2-oz.) pkg. pepperoni slices

1 (4.5-oz.) jar sliced mushrooms, drained

1 (2 1/4-oz.) can sliced ripe olives, drained

1/2 cup chopped green bell pepper

2 tablespoons grated Parmesan cheese

Directions

• 1 Cook lasagna noodles to desired doneness as directed on package. Drain.
• 2 Meanwhile, heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In medium saucepan, combine pizza sauce and tomatoes; cook until thoroughly heated.
• 3 In medium bowl, combine ricotta cheese and Italian seasoning; mix well.
• 4 Spread 1/4 cup sauce mixture in bottom of sprayed baking dish. Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ricotta mixture over noodles; top with 1/2 cup mozzarella cheese, 1 cup sauce, 1/3 each of the pepperoni slices, mushrooms, olives and bell pepper. Repeat layers once. Top with remaining 3 noodles, sauce, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle with Parmesan cheese.
• 5 Bake at 350°F. for 30 to 35 minutes or until lasagna is bubbly. Let stand 10 minutes before serving.

Extra Cheesy Crescent Mozzarella Wedges

Ingredients

• 1 (8 ounce) packages refrigerated crescent dinner rolls
• 1 tablespoon butter, melted
• 1/4-1/2 teaspoon garlic powder
• 2 cups shredded mozzarella cheese

Directions

1. Separate crescent dough into eight triangles; place on a greased 12 inch round pizza pan with points toward the center.
2. Press dough onto the bottom and up the sides of the pan making sure to seal the perforations.
3. Brush with butter; sprinkle with garlic powder and cheese.
4. Bake at 375 degree oven for 15-17 minutes or until crust is golden brown and cheese is lightly browned.
5. Cut into wedges and serve warm.

Broccoli and Garlic Pasta

Ingredients

• 1 cup chicken broth
• 1/2 teaspoon dried basil
• 2 garlic cloves, minced
• 3 cups broccoli florets
• 4 1/2 cups hot cooked penne
• 1 tablespoon lemon juice
• parmesan cheese
• black pepper ( to taste)

Directions

1. In a large skillet, combine broth, basil, pepper, garlic and broccoli. Bring to a boil.
2. Cover and cook over low heat for 3 minutes or until broccoli is tender crisp.
3. Add hot cooked pasta and lemon juice. Toss to coat. Serve with cheese.

Award Winning Chili

Ingredients

•   1 lb ground beef or 1 lb ground turkey
• 2 onions, diced
• 1 green pepper, diced
• 1 tablespoon jalapeno, finely chopped
• 1 (14 ounce) cans Mexican-style tomatoes ( like Rotel)
• 2 (8 ounce) cans tomato sauce
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika ( smoked if you can find it)
• 1 (14 ounce) cans kidney beans, drained and rinsed
• 1 (14 ounce) cans black beans, drained and rinsed
• 1 cup water

Toppings

• sour cream
• cheddar cheese
• green onion

Directions

1. Cook ground meat with onions and peppers in dutch oven.
2. Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.
3. Add beans, cover and simmer 1-2 hours.
4. Serve with toppings.

Downunder Cheese Puffs

Ingredients

• 1 egg
• 1/2 cup milk
• 1 cup flour, sifted
• 2 teaspoons baking powder
• 1 pinch salt
• 2 cups cheese, grated
• add garlic

Directions

1. Beat the egg in the milk; mix together with the flour, baking powder, salt and grated cheese.
2. Put large teaspoonfuls on a cold greased tray.
3. Bake for 10 minutes in a hot oven 400 degrees Fahrenheit (200 degrees Celsius).

Copycat Olive Garden Minestrone Soup

Ingredients

• 3 tablespoons olive oil
• 1 cup minced white onion ( about 1 small onion)
• 1/2 cup chopped zucchini
• 1/2 cup frozen cut Italian cut green beans
• 1/4 cup minced celery ( about 1/2 stalk)
• 4 teaspoons minced garlic ( about 4 cloves)
• 4 cups vegetable broth ( Swanson is good *note ( Do not use chicken broth!*)
• 2 (15 ounce) cans red kidney beans, drained
• 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
• 1 (14 ounce) cans diced tomatoes
• 1/2 cup carrot ( julienned or shredded)
• 2 tablespoons minced fresh parsley
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 3 cups hot water
• 4 cups fresh Baby Spinach
• 1/2 cup small shell pasta

Directions

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

Japanese Mum's Chicken

Ingredients

• 8 chicken drumsticks, skin on ( the skin is important for flavour, and is so tasty to eat!)
• 1 cup water
• 1/2 cup balsamic vinegar
• 1/3 cup soy sauce
• 2 1/2 tablespoons sugar
• 1 garlic clove, peeled and bruised
• 1 small hot chili pepper, slit open, seeds removed

Directions

1. Place all the ingredients in a saucepan over a high heat.
2. Bring to the boil, then reduce to a simmer for about 20 minutes.
3. Remove any scum that rises to the surface.
4. Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
5. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
6. NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.

Mexican Noodle Bake (Meatless)

Ingredients

• 2 tablespoons oil
• 1 cup onion, chopped
• 1 cup green pepper, chopped
• 1 cup celery, sliced
• 1 (1 1/4 ounce) packages taco seasoning
• 1 (15 ounce) cans black beans, drained & rinsed
• 1 (15 ounce) cans red kidney beans, undrained
• 1 (16 ounce) cans tomato sauce
• 1 (16 ounce) cans diced tomatoes
• 2 cups elbow macaroni, dry
• 1 cup cheddar cheese, grated

Directions

1. Cook macaroni according to package directions, drain and rinse in cold water, set aside.
2. In a large skillet, saute onion, pepper and celery in oil until softened.
3. Stir in taco seasoning, beans, tomatoes and tomato sauce.
4. Simmer for 10 minutes.
5. Remove from heat and stir in cooked noodles.
6. Spread mixture in a 9 x 13 pan. (or, put in gallon ziploc bag and freeze--write baking instructions on the bag, then when you are ready to eat it, thaw in warm water for about 10 minutes, put in pan and bake).
7. Bake, uncovered at 375 for 45 minutes.
8. Sprinkle cheese on top and bake five more minutes or until cheese is melted.

Broccomole

Ingredients

• 1 1/2 cups broccoli stems, well cooked
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon cumin
• 1/8 teaspoon garlic powder
• 1/2 large tomatoes, seeded & diced
• 1 scallion, sliced ( white & green)
• 2 tablespoons green chilies, chopped

Directions

1. Place broccoli stems, lemon juice, cumin & garlic powder in a blender or food processor & puree until smooth, then transfer to a bowl.
2. Add remaining ingredients & mix well.
3. Before serving, chill well for the best flavor.

Blue Cheese Cabbage Stir-Fry

Ingredients

• 1²⁄₃ lbs green cabbage
• 5 oz. butter
• 1¹⁄₃ lbs ground beef
• 1 teaspoon salt
• 1 teaspoon onion powder
• ¼ teaspoon ground black pepper
• 2 teaspoons dried thyme
• 1 tablespoon white wine vinegar
• 1 cup heavy whipping cream
• 5 oz. blue cheese
• ½ cup fresh parsley, chopped

Instructions

1. Shred the cabbage with a knife or in a food processor as finely as possible.
2. Fry the cabbage in 2-3 oz (60-90 g) of butter in a large frying or wok pan on medium high, but don’t let the cabbage turn brown. It takes a while for it to turn soft.
3. Add spices and vinegar. Stir and fry for a few more minutes. Place the cabbage in a bowl and set aside.
4. Melt the rest of the butter in the same pan. Add the meat and fry until the meat is cooked and most of the juices have evaporated.
5. Lower the heat a little and add the cheese. Stir until the cheese has melted.
6. Add the heavy cream and let simmer for a few more minutes. Add the cabbage, and stir until everything is evenly hot.
7. Salt and pepper to taste. Chop parsley and place on top before serving.

Serves 4