Chewy Chocolate Cherry Oatmeal Cookies

Active time: 30 min

Total time: 1 hr 10 min

Yield: 48 cookies

Ingredients:

1.5 cups flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground nutmeg

1 cup butter, room temp

1/2 cup sugar

1/2 cup packed brown sugar

2 large eggs

2 tsp vanilla extract

3 cups old fashioned rolled oats

1 cup bittersweet chocolate chips

1 cup dried cherries

Directions:

1) Heat oven to 350. Line baking sheets with parchment paper. In a bowl, whisk together flour, baking soda , cinnamon, salt and nutmeg.

2) Using electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, then vanilla.

3) Reduce speed of mixer and gradually mix in flour mixture until just combined.

4) Using a large spoon, fold in oats, chocolate chips and cherries.

5) Drop rounded spoonfuls on cookie sheet, 2 inches apart.

6) Bake cookies for 12-14 minutes, rotating halfway through. Let cool a few minutes on pan before transferring to cooling rack.

(Image and recipe credit to www.womansday.com)

Stir-Fried Chinese Egg Noodles

(Photo Credit: www.myrecipes.com)

Hands On Time: 27 min

Total Time: 27 min

Serves 4 (1 cup)

Ingredients:

8 oz fresh or frozen Chinese egg noodles, thawed

1 tbsp canola oil

1 cup sliced mushrooms (recipe suggests cremini)

5 garlic cloves, minced

3 green onions, diagonally sliced

1/4 cup low-sodium soy sauce

1 tbsp brown sugar

1.5 tbsp fresh lime juice

1 tbsp dark sesame oil

2 large eggs

2 cups spinach, trimmed

Directions

1) Cook the noodles per package directions, omitting salt and fat. Drain. Set aside.

2) Heat a large skillet over medium-high heat. Add oil to pan, and swirl to coat. Add mushrooms and saute 4 minutes, stirring occasionally. Add garlic and green onions. Saute for 1 minute. Combine soy sauce and next four ingredients, stirring well. Stir soy sauce mixture into the mushroom mixture. Bring to a boil.

3) Add noodles to pan, toss to coat. Add eggs, cook 2 minutes or until eggs are set, tossing well. Remove from heat. Stir in spinach.

Calories: 104

Fat: 10.3g

Fiber: 2.3g

Sodium: 662mg

Brushetta Chicken Bake

This one was a different twist to stove top stuffing. It would probably also be good as a pasta bake. Important lesson learned: Brown the chicken first! Recipe didn't specify, so I've added that line.

Makes: 6 servings, 1 cup each
Prep time: 10 min
Total time: ~40 min

Ingredients:
1 can (14.5 oz) diced tomatoes, undrained
1 pkg (6 oz) Stove Top Stuffing mix for chicken
1/2 cup water
2 cloves garlic, minced
1.5 lb boneless skinless chicken breasts, cut into bite sized pieces
1 tsp dried basil leaves
1 cup Mozzarella Cheese

Directions

Preheat oven to 400.

Brown chicken in a frying pan on the stove.

Mix tomatoes, stuffing mix, water and garlic until stuffing mix is moistened.

Layer chicken, basil and cheese an a 3 qt casserole dish.

Top with stuffing mixture and bake 30 minutes.

Nutrition:

300 cal, 7g total fat, 2g fiber, 75 mg cholesterol

Grilled Salmon with Tomatoes and Basil

I haven't actually tried this one since my husband doesn't like us cooking fish at home (smell), but I think it sounds really good. The recipe is another one that I found at the Commissary, image is from http://www.cooking.com/.

Makes: 4 servings

Active and Total Time: 30 mins

Ingredients:

2 cloves garlic, minced

1 tsp salt, divided

1 tbsp olive oil

1 whole wild salmon fillet (about 1.5 pounds)

1/3 cup plua 1/4 cup fresh basil thinly sliced (see photo), divided

2 medium tomatoes, thinly sliced

1/4 tsp freshly ground pepper

Directions

Preheat grill to medium.

Mash minced garlic and 3/4 tsp salt on a cutting board with side of chefs knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.

Check salmon for pin bones and remove if necessary. Measure out a piece of heavy-duty foil (double regular foil) large enough for the fillet. Coat foil with cooking spray. Place salmon skin side down on the foil and spread garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 tsp salt and pepper.

Transfer salmon in the foil to the grill. Grill until fish flakes easily, about 10 mins. Use two large spatulas to slide salmon from foil to serving platter. Serve topped with remaining basil.

Nutrition:

248 cal, 10g fat, 1g fiber, 80 mg cholesterol

Pork Tenderloin with Grilled Peach-Ginger Chutney

I actually got this recipe from a flyer at the Commissary, but according to Dr. Google, it also is apparently on recipes.com (where the image is from).

Makes: 4 servings

Active Time: 35 min

Total Time: 35 min

Ingredients:

2 medium peaches (not overly ripe)

4 tsp extra-virgin olive oil, divided

1-1.25 pounds pork tenderloin, trimmed (get uniform thickness)

1/4 tsp plus 1/8 tsp salt, divided

1/4 tsp freshly ground pepper

1 tsp finely chopped fresh ginger

1 tbsp light brown sugar

2 tbsp rice vinegar

Directions:

Preheat grill to high.

Peel peaches (Bring water in med saucepan to a boil, immerse peaches in boiling water for one minute then plunge into icy water. Remove skins with paring knife.) Cut peaches in half and remove the pits. Brush the cut sides with 2 tsp oil.

Brush pork with remaining 2 tsp oil. Sprinkle with 1/4 tsp salt and pepper. Grill pork, turning occasionally, until a constant thermometer reading of 160* occurs, 14-18 minutes.

Meanwhile, place the peaches, cut-side down on the grill rack. Grill, turning occasionally, until tender (6-8 minutes). Transfer pork and peaches to cutting boards. Let peaches cool while pork rests.

Whisk ginger, brown sugar, vinegar and remaining salt in a medium bowl. Chop the peaches and add them to the ginger sauce. Stir to combine. Slice the pork on the diagonal. Serve the pork topped with peach chutney.

Per Serving:

208 cal

7g fat

74 mg cholesterol

11g carbs

1g fiber

279 mg sodium

*We served this with a green veggie and mashed potatoes as well...though these aren't figured in to the nutritional values.

Wilma's Holiday Tree

Ingredients:
1/4 cup (½ stick) butter or margarine
1 package (10 ½ ounce) mini-marshmallows
1 package (11 ounce) Post Fruity Pebbles or Cocoa Pebbles Cereal
1 container (16 ounce) ready to spread vanilla frosting
Set of star cookie cutters
Spray 13x9 inch pan with cooking spray.

Directions:
Melt butter over low heat in large saucepan. Add marshmallows, stirring until completely melted. Add cereal and mix to coat well.

Press mixture firmly and evenly into prepared pan. Cool 1 hour in cool dry space.

Using cookie cutters (star cutouts), carefully cut 2 of each size for a total of 10.
Spread ½ of frosting on tray to resemble snow.

Use remaining frosting to attach stars, stacking largest to smallest and rotating the points to make a tree. Decorate as desired.

Cherry-Walnut Crumb Cake

Serves 16
Active: 15 min
Total: 1 hour

Ingredients
3/4 cup flour
3/4 cup packed light brown sugar
1 tsp ground cinnamon
6 tbsp melted butter
1 cup walnuts, chopped
3/4 cup dried cherries, chopped
1/4 cup canola oil
1/4 cup water
3 large eggs
1 cup reduced fat sour cream
2 tsp vanilla extract
1 box (18.25 oz) yellow cake mix

Directions
1) Heat oven to 375. Spray a 10 inch tube pan with cooking spray.

2) In a large bowl, whisk together the flour, brown sugar, and cinnamon. Add the butter and stir with a fork until crumbly. Fold in the walnuts. Transfer half the mixture to a small bowl and fold in the cherries.

3) In a large bowl, whisk together the oil, water, eggs, sour cream and vanilla. Add the dry cake mix and stir until fully incorporated.

4) Spread half the cake batter into the prepared pan and sprinkle with the cherry mixture. Top with the remaining batter and sprinkle with the walnut mixture. Bake until a wooden pick comes out clean, 45-50 minutes. Let cool in the pan 25 min before transferring to a wire rack to cool completely.

Can be made up to 2 days in advance and stored at room temperature.

Recipe and photo courtesy of www.womansday.com

Chicken Primavera

(Recipe and image from www.minuterice.com)

Ingredients


1 Tbsp oil
3/4 lb boneless skinless chicken breast, cut into strips
1 cup broccoli flowerettes
1 cup thawed frozen green peas
1 carrot, cut into julienne strips
1 small onion, chopped
1 can (13 3/4 oz.) chicken broth
1/2 tsp dried basil leaves
dash pepper
1 1/2 cups Minute® Brown Rice, uncooked
1/4 cup grated Parmesan cheese


Directions:


HEAT oil in large skillet. Add chicken; cook and stir until browned. Add broccoli, peas, carrot and onion; cook and stir until vegetables are tender-crisp.
STIR in broth, basil and pepper. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in cheese.

Jelly Donut Holes

Photo and recipe courtesy of Womans Day magazine

Ingredients:

1/2 cup sugar

1/2 tsp ground cinnamon

4 cups canola oil

1 can (16.3 oz) large refrigerated biscuits (Pillsbury Grands)

1/2 cup strawberry jam or jelly

Makes 24

Active: 20 min

Total: 25 min

In a bowel, combine the sugar and cinnamon; set aside. Heat the oil in a 10-inch skillet over medium-low heat.

While the oil is heating, form the donuts. Separate dougn into 8 biscuits and flatten them into 3.25 inch rounds. Using a 1.5 inch round cookie cutter, cut 3 circles from each round.

With a sharp knife, slice horizontally (parallel to cutting board) through centers-do not cut all the way through-and open like a book.

Spoon 1/4 tsp jelly into one side, fold dough over and pinch edges to seal. After assembling 8 holes, test the oil with a scrap of dough. When the oil is hot enough, bubbles will appear around the doughs edge.

Working in batches, fry holes until golden brown, about 1-1.5 minutes per side. Transer to a paper towel-lined plate when done. While doughnuts are still warm, toss them in the cinnamon-sugar mixture.

Per 3 holes:

319 cals

1g fiber

11g fat

Banana Cream Pie

(Photo & Recipe Credit: www.womansday.com)

Active: 25 min
Total: 25 min plus chilling
Serves: 10

Ingredients
1 9-oz ready-to-fill graham cracker pie crust
1/2 cup sugar
1/4 cup cornstarch
1/8 tsp salt
2 cups whole milk
2 cups heavy cream
4 large egg yolks
1/2 tsp vanilla extract
2 large bananas

Directions
1) In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk and a cup of the heavy cream and whisk until fully incorporated. Whisk in the egg yolks. Bring the mixture to a simmer. Gently simmer, stirring occasionally, until thickened, 12-15 mins. Remove from heat and stir in vanilla.
2) Pour half the pudding mixture in the pie crust. Slice the bananas crosswise 1/4 inch thick and arrange in a single layer on top of the pudding. Top with the remaining pudding and smooth the top. Place a piece of plastic wrap directly onto the surface of the pudding. Refrigerate until chilled, at least 3 hours or up to a day.
3) When ready to serve, using an electric mixer, beat the remaining cup of cream in a medium bowl until stiff peak forms. Spread over the pie.

Per Serving:
421 cal
1g fiber
28g fat

Broccoli Cheddar and Ham Strata

(Image and recipe courtesy of http://www.familycircle.com/)

Serves: 8

Prep: 15 mins

Cook: 8 mins

Bake: 375 for 25 mins

1 tbs olive oil

1 medium sweet onion, diced

1 bag (1 pd) frozen chopped broccoli, thawed

1 loaf Italian bread (14 oz), cut into cubes

1/2 pound ham

6 large eggs

1.5 milk (2%)

2 tbs chopped fresh or freeze-dried chives

1 tbs Dijon mustard

1/2 tsp salt

1/2 tsp black pepper

1.5 cups shredded cheddar

1) Heat oven to 375. Coat 2 qt baking dish with non-stick spray.

2) Heat oil in a large nonstick skillet over medium heat. Add onion and cook 5 mins. Add broccoli and cook another 3 mins.

3) Place bread cubes in a large bowl. Stir in broccoli-onion mixture and the ham.

4) In a medium bowl, whisk together the eggs, milk, chives, mustard, salt & pepper. Pour over the bread mixture, stirring to mix. Transfer to the prepared dish, and top with cheese.

5) Bake at 375 for 40-45 mins, or until dish registers 160 on thermometer.

Per serving:

365 cals

16 g fat

3 g fiber

890 mg sodium

197 mg cholesterol

Shepherd's Pie

(Image from http://www.competitivecook.com/; recipe from Family Circle)

Serves: 6

Prep: 15 mins

Cook: 13 mins

Microwave: 10 mins

Bake: 350 for 15 mins

Filling

2 tbs vegetable oil

2 pds meat

1 medium onion, chopped

2 celery stalks, diced

1 cup baby carrots, sliced

1 cup chicken/beef broth (depending on type of meat used)

2 tbs flour

1/4 tsp salt

1/4 tsp black pepper

2 tbsp fresh dill, chopped (or 2 tsp dried)

1 cup frozen peas, thawed

Topping

Mashed potatoes

2 tbs butter

2/3 cup milk

1/2 tsp salt

1) Heat oven to 350. For filling, heat oil in flame-proof casserole over med-high heat. Add meat and cook, stirring, 5 mins. Stir in onion, celery, and carrots. Cook 5 mins.

2) In a small bowl whisk broth, flour, salt & pepper. Pour into dish and bring to a simmer. Simmer 1-2 mins, until thickened. Stir in dill and peas; cook 1 more minute.

3) For topping, prepare potatoes. Carefully add in butter, milk, dill and salt. Mash until smooth. Dollop onto filling in the casserole dish, gently spread until filling is covered.

4) Bake at 350 for 15 mins until bubbly. Cool slightly before serving

Per serving (for chicken):

423 cals

18 g fat

5 g fiber

Baked Ziti

Makes: 8 servings

Prep: 15 minutes

Cook: 25 minutes

Bake: 375 for 25 minutes

Sauce

2 tbs olive oil

1 medium onion, chopped

3 cloves garlic, sliced

1 can (28 oz) whole tomatoes

1 can (15 oz) tomato sauce

2 tbs tomato paste

2 tbs sugar

1/4 tsp salt

1/4 tsp black pepper

1 can (14.5 oz) basil & oregano diced tomatoes, drained

1/2 cup fresh basil leaves, chopped

Ziti & Cheese

1 box (16 oz) ziti

1 bag (8 oz) shredded part-skim mozzarella cheese

1/4 cup grated Parmesan cheese

1) Heat oven to 375. Coat a 13x9 baking dish with cooking spray.

2)Sauce: Heat oil in 3 qt saucepan over medium heat. Add onion and cook 4 minutes. Add garlic and cook another minute. Stir in whole tomatoes and their juice, breaking tomatoes apart with your hands or a wooden spoon. Stir in tomato sauce, tomato paste, sugar, salt & pepper. Simmer, stirring occasionally for 20 minutes.

3) Remove pan from heat. Stir in diced tomatoes and basil.

4) Ziti & Cheese: Bring a large pot of lightly salted water to boiling. Add ziti; boil 10 mins, stirring. Drain and transfer to a large bowl. Add half the sauce to bowl with ziti. Stir to coat. Pour ziti mixture into prepared dish. Top with remaining sauce and then sprinkle with cheeses.

5) Bake at 375 for 20-25 mins, until bubbly and lightly browned. Cool 10 mins.

Per Serving:
379 cals

10g fat

4g fiber

Mahogany Roasted Chicken Thighs

(recipe and image from www.familycircle.com)

Makes: 6 servings

Prep: 10 minutes

Bake: 450F for 40 mins

Cook: 10 mins

Ingredients

1/4 cup reduced sodium soy sauce

1/4 cup honey

1/4 cup orange juice

2 tbs ketchup

1/2 tsp hot sauce

6 large skinless chicken thighs, about 2.25 pounds total

2 cups reduced sodium chicken broth

1 tbs dried onion flakes

2 cups tricolor couscous

1 pound frozen shelled edamame, cooked per package directions

1) Heat oven to 450. Coat roasting pan with non-stick spray.

2) In medium bowl, whisk soy sauce, honey, OJ, ketchup and hot sauce. Set aside half for basting, half for serving.

3) Place chicken, skin side up, in pan. Brush generously with soy mixture for basting. Roast at 450 for 40 mins, brushing every 10 mins with sauce. Remove from oven when internal temp gets to 160.

4) Combine chicken broth and onion flakes in a saucepan. Bring to a simmer. Stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff with fork.

5) Serve the chicken with the reserved sauce, couscous, and edamame.

Per serving:

392 cals

13g fat

4g fiber

754 mg sodium

166 mg cholesterol

Harvest Pork Roast & Vegetables

Serves: 6

Prep: 20 minutes

Marinate: overnight

Roast: 450 for 15 mins, then 400 for 55 mins

Pork Roast:

2 tbs olive oil

1 tbs lemon juice

1 tsp lemon zest

1 tsp Dijon mustard

1 tsp chopped rosemary

4 garlic cloves, chopped

1/4 tsp salt

1/8 tsp black pepper

1 boneless center-cut pork roast (~2.5 pds)

1 tbs canola oil

Vegetables:

6 cups cauliflower florets (~1/2 large cauliflower)

1 large butternut squash, peeled and cut in 1 inch pieces (~4 cups)

2 sweet peppers, cut in 1 inch strips

1 large sweet onion, cut in wedges

Baby carrots

Potatoes

4 tbs olive oil

4 cloves garlic, smashed

Squeeze of lemon juice

Leaves of rosemary branch

1/2 tsp salt

1/2 black pepper

1) In small bowl, blend olive oil, lemon juice, zest, mustard, rosemary, garlic, salt & pepper. Rub pork with mixture. Place in a resealable plastic bag and marinade overnight in fridge.

2) Toss veggies in bowl with olive oil, garlic, lemon juice and rosemary. Put in Ziploc in the fridge overnight.

3) Heat oven to 450. Brush large roasting pan with canola oil. Add pork. Arrange veggies on a second large greased baking pan and season with salt & pepper. Place both pans in oven and roast at 450 for 15 minutes. Reduce heat to 400 and continue roasting for 50-55 minutes or until pork's temp reaches 160.

4) Thinly slice pork and place on platter surrounded by veggies.

Per serving:

508 cals

28 g fat

7 g fiber

446 mg sodium

104 mg cholesterol

Chicken Cacciatore

(Image and recipe from www.campbellskitchen.com)

Prep: 20 mins

Cook: 7 hrs, 20 mins

Serves: 6

Ingredients:
1 tbs olive oil

3 pds chicken parts, skin removed

4 cloves garlic, minced

2 tsp Italian seasoning, crushed

1 can (28 oz) crushed tomatoes in puree

1 pd mushrooms, halved (~5 cups)

2 medium onions, chopped (~2 cups)

1 medium green pepper, cut in strips

1.5 cups chicken broth

1/4 cup corn starch

1 package (16 oz) pappardelle or fettuccine), cooked and drained

Directions:

1) Heat oil in 12 inch skilled over medium high heat. Add chicken and cook until browned.

2) Stir in garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup of the broth in a 6 qt slow cooker. Add chicken and turn to coat.

3) Cover and cook on low for 7-8 hours or until chicken is cooked through. Remove chicken from the cooker and keep warm.

4) Stir the cornstarch and remaining broth in small bowl untl the mixture is smooth. Stir mixture into the slow cooker. Cover and cook on high 10 minutes or until mixture boils and thickens.

5) Serve with the chicken and pasta.

Chicken Marsala

(image from http://www.kinnelonpizza.com/, recipe adapted from www.allrecipes.com)

Ingredients:

1/4 cup flour for coating

1/2 tsp salt

1/4 tsp ground black pepper

1/2 tsp dried oregano

4 skinless boneless chicken breast halves, diced

4 tbs butter

4 tbs olive oil

1 cup sliced mushrooms

1/4 cup diced green pepper

1/4 cup diced onion

3/4 cup Marsala wine

1/2 box Linguine (8 oz)

Directions:

1. In a shallow dish, mix flour, salt, pepper & oregano. Coat chicken pieces in the flour mixture. Put pan of water for linguine on to boil.

2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and brown lightly. Turn over chicken and add peppers, onions, and mushrooms. Cook for about 3 minutes. Add wine. Cover skillet; simmer 10 minutes, turning once. Once skillet is covered, add linguine to other pan. Cook chicken until no longer pink and juices run clear. Cook linguine as directed on box.