Healthy Apple cinnamon bread

by Fox

• 1 1/4 cup of flour
• 1 teaspoon baking soda
• ￂﾽ teaspoon backing powder
• 1/10 teaspoon sea salt
• three tablespoons vegetable shortening
• 2 egg whites
• 1/8 cup oats
• 1/4 cup whole wheat
• cup of apple sauce
• 1/4 cup chopped apples
• 1/8cup chopped nuts
• 1 ￂﾽ tablespoon cinnamon
• ￂﾽ cup sugar

Pumpkin Bread

by Fox

• Almond oil -- for coating loaf pan
• 1 1/2 cups whole-wheat pastry flour
• 1/2 cup raw oats -- ground in blender
• 1 2/3 tsp baking powder
• 2 tsp baking soda
• 2 tsp cinnamon
• 2 tsp nutmeg
• ￂﾽ tsp ground clove
• 1/4 tsp allspice
• 2 tsp grated gingerroot
• 1/2 cup maple syrup
• 1/4 cup molasses
• 1/4 cup Almond oil or softened butter
• 2 egg whites
• 1 whole egg
• 2 tbsp. lemon juice
• 1 tbsp. grated orange peel
• 1 cup canned or cooked fresh pumpkin puree

1. Preheat oven to 350 degrees F. Lightly oil a 2-quart loaf pan.

2. In a large mixing bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, and allspice.

3. In a separate bowl combine gingerroot, maple syrup, molasses, oil, egg whites, egg, lemon juice, orange peel, and pumpkin.

4. Combine contents of both bowls, mixing very lightly. Pour into prepared loaf pan and bake for 50 to 60 minutes. Let cool before slicing.

Makes 1 large loaf.

Buttery Dill Chicken

by Tony

• 2 boneless skinless chicken breasts
• 1/2 stick of butter
• as much dill weed as you want

pre-heat oven to 450f, put thawed chicken in deep dish pan grate butter overtop sprinkle on as much dill weed as you like(some people like just a little,some like a lot) put in oven for 15 minutes then flip over,put back in for another 15-25 min. put the chicken on a plate and pour the butter on top

Chicken Quesadillas

by Fox

• 1 cup grated sharp cheddar cheese
• 1 cup Monterey pepperjack cheese
• 12 medium flour tortillas
• 6 green onions -- diced
• 24 sprigs cilantro (optional)
• 3 tablespoons olive oil
• 3 medium size boneless ckicken breast

Serves 12

Cut chicken breast into small mouth size pieces and cut until white on all sides and in center of each piece

In a small bowl combine cheese. Sprinkle one sixth of the cheese mixture on 1 flour tortilla. Dot with diced green onions and 2 sprigs cilantro (if used). Cover with a second tortilla. Repeat with remaining tortillas.

In a 10-inch skillet over medium-high heat, heat 1 teaspoon oil. Cook stuffed tortillas, one at a time, until very lightly browned and crispy (about 3 minutes). Turn and cook second side until tortilla is lightly browned and cheese is melted (about 2 minutes).

Remove from pan and reserve in a warm oven until all quesadillas are done. Cut each in 6 pieces(like a pizza) at serving time and serve with salsa.

Lemon Pepper Chicken

by James

• 4 Chicken Breasts (bonless/skinless)
• 1 tsp Lemon Pepper Seasoning Salt
• 1 cup crushed Product 19 Cereal
• 1/2 cup Olive Oil
• 2 tbsp Red Wine Vinegar
• Red and Green Bell Peppers (1 each)
• 1 whole large Vidalia Onion

Coat chicken breasts with olive oil. Place in bag with crushed cereal and lemon pepper seasoning and shake. Place coated chicken breasts in baking dish. Sprinkle and remaining cereal crumbs on top of chicken in dish. Next, cut peppers and onions into large chunks (or a size you like)and coat with olive oil and red wine vinegar. Allow to marinate. Cook chicken in 400 degree oven for about 45 minutes. 20 minutes before chicken is done, arange pepper and onion pieces in baking dish around the edge of the chicken. This makes for a delicious, colorful one dish meal. Enjoy with my compliments!

qnhecye

by qnhecye

Apple-Ginger Crumble

by Fox

• 11/4 bl tart apples -- cored and sliced
• 2 tlbs. lemon juice
• 2/3 cup gingersnap cookies -- crushed
• 2/3 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup butter or margarine -- softened
• 1tsp ground cinnamon

1. Sprinkle sliced apples with lemon juice. Place in a round or oval 9- or 10-inch glass baking dish. 2. Cut remaining ingredients together with a pastry blender or fork until crumbly. Sprinkle over fruit. 3. Microwave at 100% power until fruit is tender (7 to 9 minutes); give dish a half turn once. Serve warm.

Chocolate Dream

by Fox

• 1 cup whipping cream
• 1/2 cup unsalted butter --warm
• 7 oz semisweet chocolate chips
• 4 egg yolks
• 1/2 tsp vanilla extract

1. Bring cream to a boil in a small, heavy saucepan.

2. Cut butter into chunks. Put butter, chocolate chips, egg yolks, and vanilla extract in bowl of food processor or blender; add hot cream. Process until smooth (about 30 seconds). Adjust flavoring to taste.

3. Pour mixture into small dessert dishes and chill in freezer about 45 minutes, or in refrigerator for several hours. Decorate with mint leaves or whipped cream, if desired. mint leaves or whipped cream -- for decoration

Makes 6 servings, 1/2 cup each.

Cranberry Apples

by Fox

• 8 large tart apples
• 1 orange
• 1/2 cup pecans -- toasted
• 4 tbls butter -- melted
• 1 cup cranberries
• 1/3 cup maple syrup
• 1 tsp ground cinnamon
• 1 tsp ground clove
• and a dash of nutmeg (for good measure)

1. Preheat oven to 350 degrees F. Slice tops from apples. Carefully remove cores, taking care not to cut through to bottoms.

2. Peel skin from orange, leaving the bitter white membrane. Dice orange peel. Juice orange. Discard membrane. Coarsely chop pecans. Drizzle 2 tablespoons of the melted butter in the bottom of a 9- by 12-inch baking dish. In a small mixing bowl combine cranberries, orange peel, orange juice, pecans, remaining butter, maple syrup, and cinnamon.

3. Place 1/8 of the mixture into each cored apple. Put apples into baking dish. Cover pan with aluminum foil. Bake for 20 minutes. Remove foil and bake until a knife inserted in the side of apples meets no resistance (5 minutes). Apples will be tender but should still hold their shape.

Creamy Dill Salmon

by Fox

• 4 salmon fillets salt with sea and freshly ground pepper to taste
• 2 tablespoons butter or margarine
• 3 teaspoons fresh dill finely chopped
• 1 tablespoon lemon juice, to taste
• 1 tablespoon white wine
• 1/4 cup whipping cream
• dill and parsley sprigs for garnish

Serving Size : 4

Note: The type of charcoal you us will change the flavor. Try hickery Charcoal

Gently rinse salmon; remove any small bones with tweezers. Pat dry with paper towels. Season with salt and pepper.

Place butter in an 9-inch square glass baking dish. Microwave on 100% power about 45 seconds to melt butter. Stir dill, lemon juiceand wine into butter.

Arrange fish in a single layer in baking dish so all of the fish is coated in sauce. Turn to coat both sides with butter. Cover dish with waxed paper. Let sit for 2 minutes.

Cook on grill until fish turns from transparent to opaque, turn over and cook for about 1-2 minutes. Check doneness by cutting into center of thickest portion. Place cooked fish on a platter; cover with foil.

Stir cream into juices in dish. Microwave on 100% power about 2-4 minutes or until sauce thickens and lightly coats a spoon. Season with salt and pepper; adjust dill and lemon juice to taste.

Spoon sauce over fish. Garnish with dill or parsley.

French Onion Soup

by Fox

• 6 tablespoons butter or margarine
• 1 tablespoon olive oil
• 3 1/2 pounds beef shank
• 1 large onion finely chopped
• 2 large carrots thinly sliced
• 1 tablespoon salt(try sea salt)
• 1/2 teaspoon whole black peppercorns
• 5 parsley sprigs
• 1 bay leaf
• 1 teaspoon thyme
• 1/2 teaspoon oregano
• 8 cups water
• 8 medium onions, thinly sliced in rings
• 1 clove garlic minced or pressed
• 2 tablespoons flour
• 1 cup dry white wine

In a large soup kettle or covered pot, heat 1 tablespoon of the butter and all of the oil. Add beef shanks and brown well on all sides. Add chopped onion, carrots, salt, pepper, parsley, bay leaf, thyme, oregano, and water. Bring to a boil, reduce heat, cover, and simmer for about 3 hours, until broth is richly flavored.

Strain broth into a large bowl. When meat is cool enough to handle, cut into chunks and return it, with marrow from bones, to broth; discard vegetables and bones. Chill soup; skim off fat. (This much can be done 1 to 2 days ahead.)

In same large soup kettle, heat remaining 5 tablespoons butter. Add sliced onions, cover, and cook until limp, about 10 minutes. Uncover and cook over low heat, stirring frequently, until onions brown lightly, about 30 minutes longer. Stir in garlic and flour. Cook and stir until bubbly. Remove from heat and stir in about 4 cups of the broth. Return to heat; mix in remaining broth with beef; add wine. Bring to a gentle boil, cover, reduce heat, and simmer until ready to serve. Salt to taste.

Midnight Mint

by Fox

• 1 tablespoon spearmint
• ￂﾽ tablespoon German Camomile
• 1/4 teaspoon lemon grass
• 1/4 tablespoon ground rose hips

Take all ingredients and put into grinder they should be about a 1/3 the volume when they are done. This will make about on cup of tea.

Black Bean Chili with Cilantro

by Fox

• 1/4cup dry sherry
• 1 tablespoon olive oil
• 2 cups chopped onion
• 1/2cup chopped celery
• 1/2cup chopped carrot
• 1/2cup seeded and chopped red bell pepper
• 4cups cooked black beans
• 2 cups chicken stock
• 2 tablespoons minced garlic
• 1 cup chopped tomatoes
• 2 teaspoons ground cumin
• 4 teaspoons chili powder -- or to taste
• 1/2teaspoon dried oregano
• 1/4cup chopped cilantro
• 2 tablespoons honey
• 2 tablespoons tomato paste
• 1/2teaspoon thyme grated onion
• 1/4teaspoon sea salt grated Monterey jack cheese yogurt -- for garnish

In a large, heavy pot, heat sherry and oil over medium heat and sautￃﾩ onions until soft but not browned. Add celery, carrot, and bell pepper and saute 5 minutes, stirring frequently. Add remaining ingredients, except garnishes, and bring to a boil. Lower heat and simmer for 45 minutes to 1 hour, covered. Chili should be thick, with all water absorbed. Garnish with grated onion, cheese, and a dollop of yogurt. Serves 6 to 8.

Egg Plant Tofu Casserole

by Name

1large eggplant 2teaspoons safflower oil, plus oil for coating pan 1cup mashed firm tofu
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• 1/2 cup whole wheat or rye bread crumbs
• 1cup thinly sliced onion
• 1teaspoon minced garlic
• 1teaspoon minced fresh basil
• 1/2cup thinly sliced green bell pepper
• 1cup sliced mushrooms
• 1cup grated low-fat mozzarella cheese
• 1 1/2cups low-calorie spaghetti sauce

Preheat broiler. Cut eggplant into slices about 1/2 inch thick. Lay on ungreased baking sheet and brush with 1 teaspoon safflower oil. Broil until lightly browned (1 to 2 minutes). Turn slices over, brush with remaining oil, and broil. Set aside. Preheat oven to 375 degrees F. In a large bowl combine tofu, Parmesan, and parsley. Lightly oil a 9- by 12-inch baking pan and sprinkle with bread crumbs. Arrange sliced eggplant on top of crumbs. Spoon tofu mixture over eggplant, then top with sliced onion, garlic, basil, bell pepper, and mushrooms. Sprinkle with any remaining bread crumbs and mozzarella. Top with spaghetti sauce. Bake until well browned (45 to 55 minutes).