just thought I would share

Just a few of my favorites. Let me know if you try any......Enjoy. If anyone else want recipes email me. I will be happy to share!!!!
PEPPER STEAK

3 tea oil
1-2 lbs Sirloin steak, in 1" strips
1 T Wondra flour
2 celery stalks, thinly sliced
1 large onion, thickly sliced
1 cup water
1 beef bouillon
1 14oz can of tomato sauce
pinch red pepper (or dash Tabasco sauce)
1tea mint
dash Worcestershire
splash red wine
4 green peppers, cut in to thin strips
10 button mushrooms
3oz Fat Free Fata

Dust steak with flour and cook in hot 2 teaspoons of oil until well browned on all sides. Remove steak from pan

Add remaining oil and spray pan with Pam add celery and onion, and reduce heat to medium.

Coo****il vegetables are tender. Stir in water, bouillon, tomato sauce, pepper, Worcestershire, mint and wine. Heat to boiling. Add green pepper and

continue to cook about 10 minutes more. Stirring occasionally. Put steak back into pan. add feta cheese crumbled on top

Cover and cook 5 minutes more.




Grilled Steak Fajitas

Marinade:

4 cloves garlic, minced

2 tablespoons (30 ml) fresh lime juice

1 tablespoon (15 ml) Worcestershire sauce

2 tablespoons (30 ml) ground cumin

1 teaspoon (5 ml) chili powder



2 pounds (960 g) sirloin steak, trimmed of all fat

olive oil cooking spray

3 bell peppers, 1 pound (480 g) total -- 1 red, 1 yellow, and 1 green, seeded and cut into thin strips

1 large red onion, 12 ounces (360 g), thinly sliced

3 cloves garlic, minced

12 7-inch (17.5 cm) fat-free flour tortillas, warmed according to package directions

1. Combine the ingredients for the marinade in a shallow dish. Place the steak in the marinade, cover, and refrigerate overnight or for at least 6 hours, turning steak twice.
2. Start the grill or preheat the broiler.
3. Remove the steak from the marinade and grill or broil for 2 to 4 minutes per side for medium-rare. Transfer steaks to a carving board and let stand for 10 minutes.
4. While steak is standing, lightly coat a nonstick skillet with cooking spray and place over medium-high heat. Add the peppers, onion, and garlic, stirring until vegetables are softened, about 5 minutes.
5. Slice the steak very thin across the grain. Arrange the steak slices and pepper-onion mixture on a large heated serving platter, with rolled up warm tortillas alongside.
6. Serve immediately with Black Bean and Corn Relish (see recipe reference).

Per serving: 228 calories (13% calories from fat), 20 g protein, 3 g total fat (1.4 g saturated fat), 29 g carbohydrate, 2 g dietary fiber, 46 mg cholesterol, 383 mg sodium

Grilled Scallop Salad
(makes 4 servings)

Vinaigrette:
4 tablespoons (60 ml) cider or malt vinegar
1 garlic clove, minced
1/2 teaspoon (2.5 ml) Dijon mustard
1 tablespoon (15 g) chopped fresh basil
1 tablespoon (15 g) chopped fresh oregano
1 tablespoon (15 g) chopped flat-leaf parsley
1 scallion, white part and 1 inch (2.5 cm) green, finely chopped
1/4 teaspoon (1.25 ml) salt (optional)
freshly ground pepper
4 tablespoons (60 ml) olive oil
2 tablespoons (30 ml) water
salt (optional) and freshly ground pepper
Scallop Salad:
1 pound (480 g) sea scallops
4 cups mesclun, about 4 ounces (120 g) or baby salad greens
1 6-ounce (180 g) red bell pepper, roasted, peeled, seeded, and cut into strips
1 6-ounce (180 g) yellow bell pepper, roasted, peeled, seeded, and cut into strips
1/4 cup (80 g) thinly sliced red onion
1 6-ounce (180 g) ripe tomato, seeded and diced
1 10-ounce (300 g) cucumber, peeled, seeded, and diced
1/4 cup (60 g) diced fresh fennel

1. To make vinaigrette: place all ingredients except olive oil, water, salt, and pepper in a food processor or blender. Process until smooth. Slowly add the oil and water through the feed tube; process until well blended. Pulse once or twice again before using. Taste and add salt (if using) and pepper to taste.
2. Dry the scallops with paper towels and grill or broil until opaque when cut, about 3 minutes per side. Set aside.
3. Place the greens in a large salad bowl and top with the pepper, onion, tomato, cucumber, and fennel.
4. Reserve 1 tablespoon (15 ml) of the vinaigrette. Drizzle the remaining vinaigrette over the greens mixture and toss.
5. Divide the salad between 4 dinner plates and top with the grilled scallops. Drizzle with reserved dressing. Serve at once.

Per serving: 276 calories (48% calories from fat), 22 g protein, 15 g total fat (2.3 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 37 mg cholesterol, 223 mg sodium


Basil Stir Fry Scallops

Servings: 2

Preparation Time: 15 min
Cooking Time: 15 min


Ingredients

* 1 tsp canola oil
* 5 second spray PAM Cooking Spray
* 1 pound scallops
* 1 1/2 cup shredded red cabbage
* 1 cup snow peas
* 1/4 cup House of Tsang Low-Sodium Soy Sauce
* 2 tsp McCormick Whole basil leaves
* 1 serving splender sugar
* 2 tsp garlic powder

Instructions

HEAT oil in medium non-stick skillet over medium heat; add scallops, cabbage, and snow pea pods. Blend soy sauce, basil, sugar and garlic powder; after sautéing scallops and vegetables about 5 min., add soy sauce mixture, reduce heat to low and simmer 5 additional min. Serve scallop mixture over rice. Divide into 4 equal portions.

Got this from a friend and I thought I would share with you. I use it on almost anything
CAJUN MAYO

1 cup reduced fat mayo
1 tsp red pepper
1/2 tsp each of paprika, garlic powder, chili powder & onion powder
1/4 tsp each of black pepper & nutmeg

mix altogether

Cheesy Chili Dog Soup!

PER SERVING (1 generous cup): 150 calories, <0.5g fat, 850mg sodium, 26g carbs, 3g fiber, 5g sugars, 11g protein --

So good, it'll make you bark.
Ingredients:
1 can Progresso Healthy Favorites 50% Less Sodium Garden Vegetable Soup
1 fat-free or nearly fat-free hot dog with 40 - 50 calories (like Hebrew National 97% Fat Free Beef Franks or Yves Meatless Hot Dogs)
1/4 cup fat-free shredded cheddar cheese
1/2 tsp. chili seasoning mix

Directions:
Cut the hot dog into tiny, bite-sized pieces. Spray a small pot with nonstick spray, bring to medium heat, and add hot dog pieces. Cook for 1 - 2 minutes, until outsides begin to crisp. Then add soup and seasoning mix to the pot, stir, and continue to coo****il very hot. Spoon the soup into 2 bowls, and top each bowl with half of the cheese. Allow cheese to melt and soup to cool slightly before digging in. Mmmmm!



Slow Cooker Stuff Peppers

Servings: 3

Preparation Time: 10 min

Cooking Time: slow cooker 4-6 hours



Ingredients

* 15 oz raw extra lean ground beef
* 1 cup cooked bulgur
* 1/2 cup Kraft Deli Deluxe Grated reduced-fat parmesan
* 2 tsp table salt
* 3 tsp black pepper
* 15 oz canned crushed tomatoes, lg can
* 3 medium green pepper(s)
* 3 tsp basle

Instructions

Mix ground beef with cooled cooked bulgur parmesan basle salt and pepper mix to combine divide in to 3 equal parts and stuff into 3 green peppers. Pour tomatoes into slow cooker add peppers and cover cook on high for 4-6 hours or until done

To feed more people add 5 oz beef and 1/4 cup of bulgur for each person 1/4cup greated parmesan for every 2 people season to taste with salt pepper and basle You can cook this on stove top on low flam for
1 1/2 hour to 2 hours.


Finger Lickn Good "Fried" Chicken Fingers

Ingredients:

6 oz. Tyson (or another brand**) Boneless Skinless Chicken Breasts (raw); cut lengthwise into 5 strips

1/2 cup Fiber One cereal

1/4 cup Egg Beaters, Original

1/4 tsp. Lawry's Garlic Salt

pepper (to taste)



Directions:

Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add Garlic Salt and pepper to crumbs. Place crumbs in one small dish and Egg Beaters in another. Next, coat raw chicken strips with Egg Beaters and then with crumb mixture. Place strips on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of strips and place in oven. Cook for 10 minutes, and then turn strips over. Add another light mist of nonstick spray and cook for an additional 8 - 10 minutes ****il chicken is fully cooked and Fiber One looks crispy). Enjoy! Serves 1.



Serving Size: 5 pieces (entire recipe)

Calories: 240

Fat: 3.25g

Sodium: 805mg

Carbs: 26g

Fiber: 14g

Sugars: 0.5g

Protein: 42.5g


Baked Onion Rings


These delicious, baked, oniony treats are a dead ringer (c'mon, what did you expect?) for the fast food version. Ok, we lied -- they're much better! Instead of sucking down a greasy, oily, caloriefest of a side dish, chew a few of these crispy & crunchy circles of love (er, onions), courtesy of HG. They couldn't be easier to prepare...or more delicious!



Ingredients:

1 large onion

1/4 cup original Egg Beaters**

1/2 cup crushed Fiber One

Directions:

Preheat oven to 375 degrees. Cut edges off onion, and remove outer layer. Cut onion into 1/2 inch wide slices, and separate into rings. Next, fill a small bowl (just large enough for onion rings to fit in) with Egg Beaters. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Pour crumbs onto a small dish. One by one, coat each ring in egg and then crumbs (give each ring a shake after the egg bath). Place on an oven-safe baking dish sprayed with nonstick spray. Cook for 20-25 minutes, flipping rings over about halfway through. Serves one!



Serving Size: 15 rings; one recipe

Calories: 153

Fat: 1g

Sodium: 225mg

Carbs: 41g

Fiber: 16g
Sugars: 7g

Protein: 9g


Meatloaf Muffins
Makes 12 individual muffins,

1 lb extra lean ground beef (I use 96% ff)
1 box Stove Top stuffing mix (original/chicken flavor)
1 cup ho****er with two beef boulion cubes dissolved
2 egg whites
adobo powder
garlic powder
onion powder
ketchup
worchestershire sauce

Preheat oven to 350. Spray muffin tin (for 12) with PAM. Mix all ingredients together. Divide evenly amongst muffins and cover each with ketchup. Bake at 350 degrees for 35-45 minutes depending on your oven and how well done you like your meatloaf


Imitation Crab Salad
Servings: 3


Ingredients

* 2 tsp store-bought adobo sauce
* 2 tsp celery seed
* 2 tsp garlic powder
* 1 tsp black pepper
* 2 tsp olive oil
* 1 cup fresh lemon juice
* 1 bell pepper(s), Red choppe/diced
* 1 medium green pepper(s), chopped/diced
* 1 cup red onion(s)
* 1 cup Louis Kemp Seafood Co. Crab Delights Fat Free Imitation King Crabmeat Flake Style
* 8 items Sardo Green Olives, Green stuffed olives chopped add some juice too

Instructions

Flake Imitation crab, chop peppers and onion and season to taste. Let flavors mix at least an hour before serving


Updated Shepherd's Pie
Servings: 6
Preparation Time: 30 min
Cooking Time: 50 min


1-1/4 lb. red potatoes, cut into chunks
3 large cloves garlic, peeled
3/4 cup Reduced Fat Sour Cream
1/2 cup Reduced Fat Sharp Cheddar Cheese, divided
1 lb. extra lean ground beef
2 Tbsp. flour
4 cups frozen mixed vegetables, such as broccoli, carrots and bell peppers, thawed
3/4 cup beef broth
2 Tbsp. ketchup

COVER potatoes and garlic with water in large saucepan. Bring to boil on high heat. Reduce heat to low; simmer 20 min. or until potatoes are very tender. Drain; return to saucepan with sour cream. Mash to desired consistency. Stir in 1/4 cup of the Cheddar cheese.
PREHEAT oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; continue cooking 5 min.
SPOON meat mixture into 8-inch square baking dish. Cover with mashed potatoes. Bake 18 min.; sprinkle with remaining 1/4 cup Cheddar cheese. Bake an additional 2 min. or until heated through and cheese is melted.

Savory Salmon Burgers!

Who says eating salmon needs to involve a fancy dinner? Follow this recipe and turn salmon into your classic burger -- but without the guilt! Besides being delicious, this dish is packed with omega-3 fatty acids, which are great for your heart! And you can easily use leftovers to whip this burger up in no time!

Salmon Burgers

Makes 2 servings

Ingredients
2 salmon fillets (4 ounces each), cooked and flaked (about 1 1&#8260;2 cups)
1&#8260;4 cup crushed whole-grain crackers
2 tablespoons chopped fresh dill
2 scallions, chopped
1 large egg white
2 drops hot-pepper sauce
Pinch of salt
2 teaspoons olive or canola oil
Lemon wedges
4 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh herbs, such as dill, parsley, or basil
Juice of 1&#8260;4 to 1&#8260;2 lemon
Salt and pepper to taste

Directions
In a large bowl, mix the salmon, crackers, dill, scallions, egg white, hot-pepper sauce, and salt. Form into 2 cakes.

In a large nonstick skillet, warm the oil over medium heat. Add the cakes and cook for 4 minutes, or until browned. Turn and cook for 4 minutes. Serve with the lemon wedges and Herb Sauce.

For Herb Sauce: In a small bowl, mix the sour cream and herbs. Season with the lemon juice, salt, and pepper.

Per serving: 391 calories, 22g fat, 269mg sodium, 18g carbohydrates, 2g fiber, 3g sugar, 30g protein

Cornmeal-Battered Fish and Chips


Servings: 4
Preparation Time: 18 min
Cooking Time: 35 min
Level of Difficulty: Easy

A crunchy, cornmeal-herb batter (made light with fat-free milk) puts this English specialty back on the menu. Together with fries coated in vinegar, salt and pepper...brilliant!

Ingredients

* 1 sprays cooking spray
* 1 1/2 cup uncooked yellow cornmeal, for coating
* 1 cup fat-free skim milk
* 1 tsp lemon zest
* 1 tsp dried basil
* 1 tsp dried oregano
* 1 1/4 pound uncooked cod, or haddock fillets (four 5 oz pieces)
* 2 Tb*****ooked yellow cornmeal, for dusting fish
* 2 large potato(es), Idaho, peeled and cut into 1/2-inch-thick wedges
* 2 Tbsp white vinegar, or red wine vinegar
* 1/2 tsp table salt
* 1/2 tsp black pepper, freshly ground

Instructions

* Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

* In a shallow dish, combine 1 1/2 cups of cornmeal, milk, zest, basil and oregano; mix well to make a thick batter. Dust fish with additional 2 tablespoons of cornmeal; add fish to batter and turn to coat both sides. Place fish on prepared baking sheet and spoon over any remaining batter, making an even coating.

* Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange potatoes next to fish on baking sheet.

* Bake, carefully flipping fish once, until potatoes and fish are fork-tender and cornmeal batter just starts to crack, about 30 to 35 minutes. Yields 1 fish fillet and 1/2 potato per serving.

Notes

* You can substitute 1 tablespoon of lemon-and-herb seasoning for the zest, basil and oregano, if desired.

Chef Tips

* We renovated Fish and Chips by:
1. Lightening up the batter with fat-free milk.

2. Baking the fish and potatoes instead of deep-frying them in oil.


Tequila-Jalapeno Chicken
main meals

Servings: 4
Preparation Time: 12 min
Cooking Time: 20 min


Serve this spicy Southwestern-style dish with a large salad on the side. Alternatively, you could toss some peppers, eggplant or zucchini onto the grill with the chicken.



* 1/4 medium onion(s), white, chopped
* 2 tsp olive oil
* 1 tsp fresh lime juice
* 1 fl oz tequila, about 2 tbsp
* 4 large garlic clove(s), minced
* 1 tsp unpacked brown sugar
* 2 Tbsp water(if needed)
* 1/2 tsp table salt
* 1 medium jalapeno pepper(s), seeded and diced (you can use canned I do)
* 20 oz uncooked ground chicken breast,

Instructions

* Puree onion olive oil lime juice tequila garlic salt jalapeno peppers in a blender until smooth. Add puree to meat add brown sugar and water if needed. Form 4 burgers, 5 oz each
* Heat grill and grill burgers
* Serve with a fresh garden salad

Artichoke Quiche



Servings: 8
Preparation Time: 20 min
Cooking Time: 55 min


Thinking of going vegetarian? Give our delicious soy-based quiche a try.

Ingredients

* 1 sprays cooking spray
* 2 tsp olive oil
* 1 medium onion(s), red, thinly sliced
* 13 3/4 oz canned artichoke hearts, without oil
* 1/2 tsp dried tarragon
* 1 cup regular soy milk
* 2 large egg(s), lightly beaten
* 2 large egg white(s), lightly beaten
* 3 oz regular soy cheese, grated mozzarella variety, divided (about 3/4 cup)
* 1 tsp lemon zest
* 1/2 tsp table salt
* 1/4 tsp black pepper

Instructions

* Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray. Boil 4 cups of water in a medium saucepan.

* Heat oil in a medium skillet over medium-high heat. Cook onion until softened, stirring occasionally, about 5 minutes. Add artichoke hearts and tarragon. Coo****il artichokes are heated through, about 2 minutes.

* Meanwhile, whisk together milk, eggs, egg whites, 1/2 cup of cheese, lemon zest, salt and pepper. Pour into prepared pie plate. Scatter onion mixture evenly over egg mixture. Sprinkle with remaining 1/4 cup of cheese.

* To bake quiche, create a water bath: Set a large sheet pan with sides on a flat surface. Place pie plate on sheet pan. Pour ho****er around pie plate so it goes 1/2 inch up sides of pie plate (do not ge****er on quiche). Carefully lift sheet pan to prevent splattering water and place in oven. Bake in water bath until quiche is set in center, about 45 minutes.

* To remove pie plate from water bath, slide 2 large spatulas under pie plate and remove pie plate from oven (make sure to wear oven mitts). Leave sheet pan in oven so water can cool before removing pan from oven.

* Turn oven to broil. Broil quiche 3 inches from heat until golden brown, about 2 minutes. Cool 5 minutes before cutting into 8 pieces.


Easy Chinese Stir-Fry


Prep Time: 10 min
Total Time: 23 min
Makes: Makes 4 servings, 1 cup each.

1 tsp. oil
1 lb. boneless pork loin, cut into thin strips
3 cups sliced carrots
1/3 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. hoisin sauce
2 green onions, thinly sliced

HEAT oil in large skillet on medium-high heat. Add meat and carrots; cook 5 min.
STIR in dressing and hoisin sauce; cook 7 min. or until carrots are crisp-tender.
ADD onions; cook 1 min. Serve immediately.

Thanks for sharing--we had surgery at the same time and it looks like you can eat most things now.   I still can't do beef, most chicken or anything creamy (tomatoe soup, puddings, etc).  I saved all the recipes for a time soon to come when grouchy pouchy quits acting up.  Thanks again.

Very cool of you to share. Your recipes look great. Thanks, Tobie

I can't wait to try the scallop recipes. My pouch still doesn't like steak - I doubt it ever will but the recipes look delicious anyways.

I can't eat any of this just yet, but I've saved the recipes for a time when I can.  They all look fabulous.  Thank you for sharing.