SAMA Bariatrics Recipe Archive

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June 2007 Recipe
Asian-Style Salmon
With Sauteed Carrots And Leeks

Ingredients

• 1/2 cup Reduced sodium soy sauce, divided 
• 1/4 cup Freshly squeezed lemon juice 
• 1 tablespoon Chinese-style mustard 
• 1/2 teaspoon Chinese five-spice powder 
• 4 Salmon fillets (6 ounces each), skinned 
• 1 tablespoon Sesame seeds 
• 2 Small Carrots peeled and julienned
• 1 Leek (white part only), rinsed well and julienned 
• 1 cup fat-free, reduced sodium chicken or vegetable broth or water 
• 1 teaspoon Toasted sesame oil 
• Canola Oil Spray

Preparation

• In a small bowl, combine 1/4 cup of the soy sauce, the lemon juice, mustard, and five-spice powder.
• Put the salmon fillets in a shallow dish and brush the soy sauce mixture over both sides of the fish. Cover with plastic wrap and refrigerate for 30 minutes. Turn fillets, re-cover, and refrigerate for another 30 minutes.
• Coat a medium skillet with canola oil spray and place over medium heat. Add the sesame seeds and sauté, stirring constantly, until golden, about 1 to 2 minutes. Transfer the sesame seeds to a small dish.
• In the same skillet, sauté the carrots and leeks until tender, about 5 minutes.
• Add the broth, the remaining 1/4 cup soy sauce, and the sesame oil. Bring to a boil, reduce heat, and simmer until no liquid remains, about 10 to 15 minutes.
• Place the salmon on a heated broiler pan and broil, 4 inches from the heat, until the fish is just cooked through, about 10 minutes per inch thickness of fish. Salmon continues to cook once removed from heat.
• Spoon 1/4 of the leek mixture onto each of 4 plates. Arrange the salmon on top of the leek mixture and sprinkle with the sesame seeds. Serve immediately.
  

Per Serving: 390 calories, 16g fat(2.5g sat), 1440mg sodium, 12g carbohydrates (2g dietary fiber, 3g sugar), 46g protein, 90% vitamin A, 20% vitamin C, 8% calcium, 20% iron, 37% potassium, 120% vitamin D, 15% vitamin E, 35% thiamin, 50% riboflavin, 90% niacin, 90% vitamin B6, 90% vitamin B12, 20% folate.

 

May 2007 Recipe
Barbecued Pork Chops

Lean pork chops make a nice change from eating chicken. and the leanest cuts -from the loin--are leaner than chicken thighs, so don't feel guitty about eating pork chops from time to time. As with all meats, be sure to trim any excess fat before cooking. These barbecued pork chops are tangy and delicious

Ingredients


• 1/3 cup ketchup
• 1 tbsp cider vinegar
• 1 tbsp brown sugar
• 1 tbsp Worchestershire sauce
• 1 tbsp chili powder
• 4 lean loin pork chops, trimmed of fat
  
  

Preparation

Combine ketchup, cider vinegar. brown sugar, Worchestershire sauce and chili powder.. Place pork chops in a large resealable plastic bag. Pour barbecue sauce into bag and cover chops with it. Marinate for 4-6 hours.

Preheat grill or broiler. Place marinated chops on grill or broiler and cook until done, about 5 minutes per side. Serves 4

Per Serving: Calories 241, Calories from Fat 68, Total Fat 7.6g (sat 2.6g), Cholesterol 90rng, Sodium 449rng, Carbohydrates 11.5g, Fiber 0.9g, Protein 31.7g

 

April 2007 Recipe
Peachy Iced Tea Refresher

Ingredients

• 1 tub Crystal Light Peach flavored low calorie iced tea mix
• 4½ cups water
• 1 cup orange juice
• ½ cup bourbon
• 6 orange slices

Directions

• Empty contents of drink mix tub into a large plastic or glass pitcher.
• Add water, orange juice and bourbon; stir until drink mix is completely dissolved.
• Serve over ice cubes in a tall glass.
• Add orange slices to each glass.

** To make a non – alcohol version of this drink, omit the bourbon and increase the orange juice to 1 ½ cups.**

Serves 6, 1 cup each

March 2007 Recipe
Country Sausage Cornbread

Ingredients

• 1 pkg. (8 ½ oz.) corn muffin mix
• 1 cup 2% milk
• 1 pkg. (8 oz) BOCA Meatless Breakfast Links, chopped
• ½ cup chopped celery           
• ½ cup chopped onion
• ¼ cup cholesterol free egg product, or 1 egg

Directions

• Mix all ingredients until blended.
• Pour into 9-inch pie plate sprayed with cooking spray.
• Bake at 425 degrees for 25 mins. or until golden brown.

*** HOW TO CHOP FROZEN LINKS ***
Remove links from freezer 5 – 10 mins. before chopping. Or, thaw slightly in microwave before chopping.

Makes 8 servings

February 2007 Recipe
Garlic-Roasted Radicchio

Ingredients

• 8 garlic cloves, finely chopped
• 1/4 cup olive oil
• 1 tablespoon chopped fresh rosemary leaves
• 1/4 cup balsamic vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 large heads radicchio, halved through the root
• Grated Parmesan cheese, for garnish

Directions

• Place the garlic, olive oil, rosemary, vinegar, salt, and pepper in a large bowl and mix well.
• Add the radicchio and gently toss so that it is well coated.
• Cover and let marinate at room temperature for at least 1 hour.
• Preheat the oven to 425° F.
• Place the radicchio in a baking pan and pour the marinade on top.
• Place in the oven and roast until the edges of the radicchio are crisp and almost beginning to look burnt, about 20 to 25 minutes.
• Serve immediately, with grated Parmesan cheese

Nutrional Information:
   48 calories per serving
   2 grams of carbohydrates

Serves 12

January 2007 Recipe
PASTA PRIMAVERA a la RICOTTA

Ingredients

• 1 small zucchini, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 box (8-10 oz) mushrooms, sliced
• 1 medium onion, sliced thin
• 1 clove garlic, minced
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• ¾ cup part-skim Ricotta cheese
• 8 oz cooked rotelle or ziti pasta
• salt and pepper

Directions

• Toss the sliced vegetables with olive oil.
• When thoroughly mixed, place them in a 12” nonstick skillet and sauté until crisp-tender, about 8 minutes.
• Transfer vegetables into a serving bowl.
• Add cheeses and pasta.
• Mix well and add salt and pepper to taste.

Serves 4

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December 2006 Recipe
APPLE CINNAMON MUFFINS

Ingredients

• 1 ½ cups flour
• 1 ½ tsp. Calumet Baking Powder
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ¼ tsp baking soda
• 1 cup Breakstone’s or Knudsen Low Fat Cottage Cheese
• 1 Granny Smith apple, finely chopped
• ½ cup firmly packed brown sugar
• ¼ cup oil
• 1 egg
• 1 tsp. vanilla

Directions

• Mix flour, baking powder, salt, cinnamon and baking soda; set aside.
• Mix remaining ingredients in medium bowl.
• Add flour mixture; stir just until moistened.
• Spoon into greased or paper lined muffin pan, filling each cup 2/3 full.
• Bake at 400 degrees for 25 mins. or until golden brown.

Makes 12 servings

 

November 2006 Recipe
CHILI CORNBREAD

Ingredients

• ½ cup plus 1 tsp. Cream of Wheat Cereal (1- min., 2 ½ min.), uncooked, divided
• 1 cup flour
• 1 tbsp. Calumet Baking Powder
• 1 tsp. Chili powder
• ¾ cup cholesterol free egg product
• ½ cup fat free milk
• 3 tbsp. Honey
• 1 tbsp. Margarine or butter, melted
• 1 cup frozen corn, thawed
• ½ cup Kraft Shredded Reduced Fat Sharp Cheddar Cheese

Directions

• Grease 9-inch square baking pan; sprinkle with 1 tbsp. Of the cereal. Set aside.
• Mix remaining cereal, flout, baking powder and chili powder.
• Mix egg product, milk and margarine in medium bowl until well blended.
• Add flour mixture; stir just until moistened.
• Gently stir in corn and cheese.
• Spread into prepared pan.
• Bake at 350degrees for 30-35 mins. or until lightly browned.
• Cool slightly.
• Cut into squares and serve.

Makes 9 servings

October 2006 Recipe
TURKEY TACOS
with AVOCADO-CORN SALSA

Ingredients

• 1 firm, ripe avocado, peeled, pitted, and chopped
• 1 cup can sweet corn kernels, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 tbsp lime juice
• 1 pkg (12 count) corn taco shells
• 1 pkg (1.25 oz) reduced-sodium taco seasoning mix
• 12 oz cooked boneless, skinless, turkey breast, sliced into thin strips
• ¾ cup water

Directions

• Mix avocado, corn, tomatoes, and lime juice in medium bowl.
• Set salsa aside
• Warm shells in oven.
• In medium skillet, combine seasoning, turkey, and water.
• Bring to a boil, reduce heat and simmer 5 minutes stirring occasionally
• Spoon turkey mixture into shells, top with salsa

Makes 12 tacos

 

September 2006 Recipe
FUDGE BROWNIES

Ingredients

• 2 oz semi-sweet chocolate
• 2 tbsp butter
• 1 ½ tbsp canola oil
• 1 cup sugar
• ¼ cup unsweetened cocoa powder
• ½ cup plus 2 tbsp all-purpose flour
• ½ tbsp baking powder
• Pinch salt
• 2 tbsp unsweetened applesauce
• 2 large white eggs

Directions

• Preheat oven to 325degrees.
• Coat 8x8 pan with cooking spray and set aside.
• Combine chocolate, butter, and oil in a medium saucepan over low heat; cook until chocolate is melted, stirring frequently.
• Remove from heat, cool slightly.
• Add sugar and coca to chocolate mixture, stirring well.
• Add flour and remaining ingredients, stirring just until smooth.
• Pour batter into prepared pan.
• Bake at 325degrees for 30 minutes or until knife comes out clean when inserted in the middle of the brownies.
• Remove from oven.
• Cool in pan on rack.
• Cut into 2x2 squares.
  
  Makes 16 brownies

 

August 2006 Recipe
SUGAR FREE BBQ SAUCE

Ingredients

• 2 strips of thick bacon, chopped fine (or see note)
• 1 small onion, minced
• 1 clove garlic, minced or 1/4 teaspoon garlic powder
• 1 small can (6 oz) tomato paste
• 1 can (12 oz) diet (sugar-free) cola - Splenda-sweetened preferred
• 1/4 cup low carb (sugar-free) catsup, (or see note)
• 3 T mustard
• 1 Tablespoon Worcestershire sauce
• 1 pinch ground cloves
• Hot sauce to taste

Directions

• Note 1: - If you prefer to leave the bacon out, add 1-3 teaspoons of liquid smoke, to taste, near the end of the cooking. Alternatively, add some smoky flavor using 1 teaspoon of smoked paprika, or chipotle powder to taste.
  
  Note 2: If you can't find low carb catsup, leave it out, but add about a tablespoon of vinegar and some sweetener, to taste.
  
  
• Fry the bacon in a saucepan - a 2 qt pan works well.
• Add the onion and cook over medium until soft - 3-5 minutes. Add garlic at this point if you're using fresh and stir it for half a minute or so.
• Add the rest of the ingredients, plus about half a cup of water. Stir well.
• Simmer for 20-30 minutes. It will cook down a bit and flavors will combine.
• Adjust the seasonings so you have the balance you want - you can add vinegar, artificial sweetener (liquid preferred), or hot sauce. (If it's too hot, adding more sweetener will tone it down.)
  
  The recipe makes approximately 10 servings of 1/4 cup each. Each serving has about 3.5 grams of carbohydrate plus 1 gram of fiber.

 

July 2006 Recipe
MAPLE BAKED CHICKEN BREAST

Ingredients

• 2 tbsp all purpose flour
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1 lb uncooked chicken breast, boneless and skinless,
• 4 4oz pieces
• 1 serving cooking spray
• ¼ cup maple syrup
• ½ tsp dried thyme
• ¼ tsp sage, ground
• 1 medium onion, thinly sliced
• ¾ cup fat-free chicken broth

Directions

• Preheat oven to 350degrees
• Stir together flour, salt and pepper.
• Dust chicken with flour mixture, patting off the excess
• Coat a large nonstick, ovenproof frying pan with cooking spray. Add chicken and brown on both sides, about 3 minutes per side.
• Stir together maple syrup, thyme and sage and pour over chicken.
• Lay onions over chicken and then pour chicken broth over all.
• Cover and bake 1 hour, basting occasionally with pan sauce.
  
  Yields 1 chicken breast and about 3 tablespoons of sauce per serving. Makes 4 servings

 

 

June 2006 Recipe
SMOKED CHICKEN SALAD with RASPBERRY- BALSAMIC VINAIGRETTE

Ingredients

• ¼ cup sugar-free raspberry jam
• 3 tbsp. extra-virgin olive oil
• ¼ cup balsamic vinegar
• ¾ lb. boneless smoked chicken breast, cut into 3” strips
• 6 cups mesclun mix
• 2 cups fresh raspberries
• ¼ cup toasted sliced almonds

Directions

• In a resealable jar, combine the jam, oil, and vinegar. Close lid tightly and shake vigorously.
• In a large bowl, gently toss the chicken with the dressing.
• Line a large platter or bowl with the mesclun.
• Top with the chicken mixture, raspberries and almonds. (or, if desired, place the chicken on the mesclun and serve the dressing on the side or drizzle over the top and topped with the raspberries and almonds.)

Makes 4 servings

 

May 2006 Recipe
APPLE CINNAMON MUFFIN

Ingredients

• 1 ½ cups flour
• 1 ½ tsp. Calumet Baking Powder
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ¼ tsp baking soda
• 1 cup Breakstone’s or Knudsen Low Fat Cottage Cheese
• 1 Granny Smith apple, finely chopped
• ½ cup firmly packed brown sugar
• ¼ cup oil
• 1 egg
• 1 tsp. vanilla

Directions

• Mix flour, baking powder, salt, cinnamon
  and baking soda; set aside.
• Mix remaining ingredients in medium bowl.
• Add flour mixture; stir just until moistened.
• Spoon into greased or paper lined muffin pan,
  filling each cup 2/3 full.
• Bake at 400degrees for 25 mins.
  or until golden brown.
  

Makes 12 servings

 

April 2006 Recipe
YOGURT PARFAIT

Ingredients

• ¾ cup plain or flavored yogurt,
• Artificially sweetened yogurt
• 1 peach or nectarine, chopped
• 1/3-cup granola or other breakfast cereal

Directions

• Place 4 tbsp yogurt in a tall glass.
• Top with 1/3 of the chopped peach and then 2 tbsp of granola.
• Repeat two times, for a total of  three layers of each ingredient.

Makes 1 serving

 

March 2006 Recipe

CHEESY VEGETABLE DIP

Ingredients

• 1 container (16 oz) Breakstone’s or Knudsen low fat cottage cheese
• ¼ cup Kraft Special Collection Balsamic Vinaigrette Dressing
• 1 medium zucchini, shredded (about 1 cup)
• 1 small tomato, chopped (about ¾ cup)
• ¼ cup sliced green onions
• ¼ tsp. Italian seasoning
• Wheat Thins reduced fat baked snack crackers

Directions

• Place cottage cheese and dressing in electric blender or
  food processor container.
• Blend until well blended. Spoon into serving bowl.
• Stir in zucchini, tomato, green onions and seasoning; cover
• Refrigerate several hours or until chilled. Serve as dip with crackers.

Makes 22 servings

 

 

February 2006 Recipe
PHILADELPHIA FAT FREE 7-LAYER
MEXICAN DIP

Ingredients

• 1 pkg. Philadelphia Fat Free Cream Cheese, softened
• 1 tbsp. Taco Bell Home Originals Taco Seasoning mix
• 1 cup Taco Bell Home Originals Think ‘n’ Chunky Salsa
• 1 cup canned black beans, drained, rinsed
• 1 cup shredded lettuce
• 1 cup Kraft Free shredded non-fat cheddar cheese
• ½ cup chopped green onions
• 2 tbsp. Sliced pitted ripe olives

Directions

• Mix cream cheese with electric mixer on medium speed until creamy.
• Add seasoning mix beat until well blended.
• Spread onto bottom of 9-inch pie plate or quiche dish.
• Layer remaining ingredients over cream cheese mixture; cover.
• Refrigerate several hours or until chilled.
• Serve with cut-up fresh vegetables or low fat tortilla chips.

Makes 38 servings

 

 

 

January 2006 Recipe
TURKEY TACOS with AVOCADO-CORN SALSA

Ingredients

• 1 firm, ripe avocado, peeled, pitted, and chopped
• 1 cup can sweet corn kernels, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 tbsp lime juice
• 1 pkg (12 count) corn taco shells
• 1 pkg (1.25 oz) reduced-sodium taco seasoning mix
• 12 oz cooked boneless, skinless, turkey breast, sliced into thin strips
• ¾ cup water

Directions

• Mix avocado, corn, tomatoes, and lime juice in medium bowl.
  Set salsa aside
• Warm shells in oven.
• In medium skillet, combine seasoning, turkey, and water.
• Bring to a boil, reduce heat and simmer 5 minutes stirring occasionally
• Spoon turkey mixture into shells, top with salsa

Makes 12 tacos

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December 2005 Recipe
CHIFFON PUMPKIN PIE

Ingredients for the crust:
4 oz whole unblanched almonds
4 oz whole unblanched hazelnuts
¼ cup unsalted butter
6 tbsp plain whey protein powder
1 tsp Brown Sugar Twin
1 tsp pourable Splenda
¾ tsp dried ground ginger
½ tsp pure vanilla extract
Pinch of salt

Ingredients for the filling:
¼ cup water
2 ½ tsp gelatin
3 tbsp Brown Sugar Twin
3 tbsp Splenda
1 each 14 oz can pumpkin puree
½ tsp dried ground ginger
¾ tsp ground cinnamon
½ tsp freshly grated nutmeg
¼ tsp salt
½ cup whipping cream
1 tsp pure vanilla extract
3 large eggs, separated
¼ tsp cream of tartar
1 ½ cups whipping cream

Directions for crust:
Cut a circle of parchment paper to fit into the bottom of a 9-inch pie pan. Preheat the oven to 350degrees. Spread the almonds and hazelnuts out on a baking sheet and roast for 8-10 minutes until browned. Cool. While the nuts are roasting, melt the butter over medium heat until colored a deep brown. Remove from the heat. In a food processor, coarsely grind the almonds and hazelnuts separately. Combine with the whey protein, sweeteners, salt, ginger, and pure vanilla extract. Add the butter and mix well. Press evenly into the pie pan and chill.

Directions for the filling:
Sprinkle gelatin over the water and set aside. Combine the Sugar Twin and the Splenda. In a food processor, combine the softened gelatin, pumpkin puree,4 tbsp of the mixed sweeteners, the spices, salt, ½ cup whipping cream, vanilla, and 3 egg yolks. Puree until smooth. Transfer to a saucepan and cook over medium-high heat until the mixture just starts to sputter (heating the mixture to this point is important or it may not set properly). Transfer to the food processor and puree again until smooth. Transfer to a bowl and let stand at room temperature, stirring frequently until cool. In a mixing bowl, beat the egg whites until foamy. Add the cream of tartar and remaining sweetener mix and beat until stiff peaks form. Stir ¼ of the egg whites into the pumpkin mixture then fold in the remaining whites. Spread out into the crust and refrigerate for at least 2 hours.***Note***No more than 4 hours before serving beat the 1 ½ cups whipping cream to firm peaks and pile on top of the pie.

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November 2005 Recipe

SPICY FRENCH “FRIES”

Ingredients

• 2 large uncooked potatoes cut into thin strips
• 2 medium egg whites
• ¾ tsp ground cumin
• ½ tsp table salt
• ½ tsp chili powder
• ¼ tsp black pepper freshly ground.

Instructions

• Preheat oven to 425 degrees
• Spray a nonstick baking sheet with nonstick cooking spray.
• In a large bowl, combine all ingredients; toss to coat.
• Transfer to the baking sheet. Bake until potatoes are barely tender, about 15 mins. increase the oven temperature to broil; broil until crispy, about 10 mins.
• Serve at once.

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October 2005 Recipe
PARMESAN HERB BISCUITS

Ingredients

• 1 ½ cup flour
• 1 ½ tsp. Calumet Baking Powder
• ½ tsp. Baking soda
• ¼ cup Kraft 100% grated Parmesan cheese
• 1 tsp. Dried basil leaves
• 1 tsp. Garlic powder
• 1 cup Breakstone’s or Knudsen Low Fat Cottage Cheese
• 1 egg
• ¼ cup olive oil
• ¼ cup milk

Instructions

• Mix flour, baking powder, baking soda, Parmesan cheese and seasonings; set aside.
• Mix cottage cheese, egg, olive oil, and milk in large bowl.
• Add dry ingredients to cottage cheese mixture; mix well. (Batter will be dry)
• Drop dough by ¼ cup measures onto greased cookie sheet.
• Bake at 400degrees for 25 mins. or until golden brown.

Makes 9 biscuits

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September 2005 Recipe
FRUIT SMOOTHIE

This smoothie is best served in a chilled glass. The recipe makes a full blender, enough for plenty of refills.

Incredients

• 2 cups ice
• 1 cup skim milk
• ½ cup strawberries, sliced
• 1 banana, sliced
• ½ cup fresh orange juice

Instructions

• Combine first 4 ingredients in blender
• blend until smooth
• Add orange juice
• blend until smooth
• Serve immediately.

MAKES 1 SERVING

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August 2005 Recipe
GRILLED STEAK SALAD

Ingredients

• 12 OZ grilled steak (use leftovers from the night before)
• 1 (12 oz) bag prewashed salad greens, any variety.
• 2 medium tomatoes cut into wedges
• 1 cucumber, peeled and sliced
• 1 cup croutons
• ½ cup Italian salad dressing on the side

Instructions

• Cut steak into strips.
• Toss lettuce with tomato and cucumber.
• Top with sliced steak and croutons
  
MAKES 4 SERVINGS

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July 2005 Recipe

BEEF KABOBS with PEANUT DIPPING SAUCE

Ingredients

• ½ cup light soy sauce
• 2 tbsp granulated brown sugar substitute
• 2 tbsp sugar substitute
• 4 cloves garlic, pressed
• 1 ½ lbs sirloin steak, 1 ½” thick, cut into 1” pieces
• ½ cup creamy unsweetened natural peanut butter
• ¾ cup water
• 3 tbsp lime juice
• 1 tbsp finely chopped ginger
• ¼ tsp ground red pepper
• 1 green bell pepper, cut into squares
• 1 red bell pepper, cut into squares
• 1 large onion, cut into wedges

Instructions

• In a shallow dish, combine half of the soy sauce, 1 tbsp of the brown sugar substitute, 1 tbsp of the sugar substitute, and 2 of the pressed garlic cloves. Add the steak and stir to coat. Let stand for 20 minutes, stirring once.
• Meanwhile, in a heavy saucepan over high heat, combine the peanut butter, water, lime juice, ginger, ground red pepper, the remaining half of the soy sauce, the remaining 1 tbsp brown sugar substitute, the remaining 1 tbsp sugar substitute and the remaining 2 cloves of pressed garlic. Cook, stirring constantly, until the mixture boils. Remove from heat.
• Coat a grill rack with cooking spray. Preheat the grill to high. Thread the steak, peppers, and onion onto 4 metal skewers. Place on the grill rack and cook, turning occasionally, for 10 minutes or until steak is no longer pink and a thermometer inserted in the thickest portion registers 160 degrees and the juices run clear.
• Serve with the peanut sauce. Makes 4 servings

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June 2005 Recipe
VEGGIE PIZZA

Ingredients 

• 1 red pepper, sliced into rings
• 1 green pepper, sliced into rings
• ½ eggplant, sliced into ½’ slices
• ¼ cup olive oil
• ½ tsp salt
• ¼ tsp pepper
• 1 (13.8 oz) can pizza dough
• 1 cup marinara sauce, warmed on the stove or in the microwave
• 1 tbsp chopped garlic
• 10 marinated artichoke hearts, drained
• 1 cup low-fat mozzarella, shredded

Instructions

• Brush eggplant and peppers with olive oil; sprinkle evenly with salt and pepper.
• Grill over medium heat until just tender.
• Preheat oven to 475 degrees
• Shape dough into a 12x10 rectangle.
• Place crust on pizza stone or baking sheet.
• Top with marinara sauce, garlic, artichoke hearts, grilled vegetables and cheese.
• Bake for 12 minutes. Remove from oven and let cool 5 minutes.
• Slice and serve! Serves 4 .

 

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May 2005 Recipe
FUDGE BROWNIES

Ingredients 

• 2 oz semi-sweet chocolate
• 2 tbsp butter
• 1 ½ tbsp canola oil
• 1 cup sugar
• ¼ cup unsweetened cocoa powder
• ½ cup plus 2 tbsp all-purpose flour
• ½ tbsp baking powder
• Pinch salt
• 2 tbsp unsweetened applesauce
• 2 large white eggs

Instructions

• Preheat oven to 325 degrees.
• Coat 8x8 pan with cooking spray and set aside.
• Combine chocolate, butter, and oil in a medium saucepan over low heat; cook until chocolate is melted, stirring frequently. Remove from heat, cool slightly.
• Add sugar and coca to chocolate mixture, stirring well. Add flour and remaining ingredients, stirring just until smooth.
• Pour batter into prepared pan.
• Bake at 325 degrees for 30 minutes or until knife comes out clean when inserted in the middle of the brownies.
• Remove from oven. Cool in pan on rack.
• Cut into 2x2 squares . Makes 16 brownies

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April 2005 Recipe
BUFFALO CHICKEN DIP

Ingredients

• 1 block of low fat cream cheese
• 1 bag shredded cheddar cheese
• 4-6 chicken breast
• 1 bottle of hot wing sauce

Instructions

• Preheat oven to 450 degrees
• Boil chicken breast until tender, and then shred it using a fork.
• Melt cream cheese until soft (about 1-2 mins. In microwave)
• Combine chicken, cream cheese, bottle of sauce, and ¾ bag of cheese into a large mixing bowl, and mix well.
• Spread evenly in a baking dish and sprinkle rest of cheese on top.
• Bake for 15-20 mins. or until cheese is completely melted.
• Let cool 5 mins. before serving.
• Serve with chips or crackers.