Mao Pao Tofu (minus tofu)

Ingredients:

2 tbsp. low-sodium soy sauce, divided
2 tbsp. dry sherry, divided
1 lb lean ground pork
1 tbsp. peanut oil
3 tbsp. chopped green onions
1 tbsp. minced fresh ginger
1 tbsp. chile paste with garlic
2 tsp. minced fresh garlic
1 cup chicken broth
2 tsp. cornstarch
1 tbsp. water

This recipe needs something else since there's no tofu, but not sure exactly what as of yet.


Directions:

Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.

Heat oil in a wok over high heat. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 3 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly.

Peppermint Stick Cheesecake

Ingredients:

1 Oreo cookie pie crust
2 pkgs cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
1 tsp vanilla
1/2 - 1 tsp peppermint extract (divided into 2 1/2 tsp portions, use to taste)
2 eggs
pink food coloring
1/2 cup peppermint candy, crushed


Directions:

Preheat oven to 350 degrees. Combine cream cheese, sour cream, sugar, vanilla, and 1/2 tsp of the peppermint extract. Mix well and taste. If it needs more mint flavor then add the extra 1/2 tsp. Add eggs and mix well. Add pink food coloring and mix well. Fold in candy pieces.

Pour into pie shell and bake for 40 min, until center is almost set. Cool and then refrigerate for at least 3 hrs.

Serve topped with candy pieces or chocolate sauce.

Chili Pork and Hominy Stew

Ingredients:

2 tbsp. chile powder
2 tsp. dried oregano
1 1/2 tsp. smoked paprika
1 tsp. ground cumin
1 lb pork tenderloin, trimmed and cut into 1/2-inch pieces
1 chopped onion
1 chopped green bell pepper
1 tablespoon minced garlic
1 cup chicken broth
1/2 (28-ounce) can hominy, drained
1 (10-ounce) can fire-roasted diced tomatoes, undrained


Directions:

Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.

Heat cooking spray or oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add more spray or oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved spices, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

Beef-O-Licious Stir Fry

Ingredients:

2 cups butternut squash, peeled and cut into 1/2-inch cubes (also try asparagus or sweet potatoes or broccoli)
1 tbsp. peanut oil
1 tbsp. minced peeled fresh ginger
1/2 tsp. crushed red pepper
1 (3-inch) cinnamon stick, broken
1 lb. sirloin steak, trimmed and cut into 2-inch strips
2 tbsp. Splenda
3 tbsp. low-sodium soy sauce
2 tbsp. Chinese black vinegar or balsamic vinegar
1 tbsp. red wine vinegar
1 tsp. cornstarch
1/2 cup chopped green onions


Directions:

Place squash in a large microwave-safe bowl. Add water to a depth of 1 inch. Cover with plastic wrap; vent. Microwave at high 8 minutes or until tender. Drain and set aside.

Heat oil in a large nonstick skillet over medium heat. Add ginger, red pepper, and cinnamon stick pieces; cook 1 minute, stirring constantly. Remove and discard cinnamon stick pieces.

Increase heat to medium-high. Add meat to pan, and sauté 4 minutes or until browned. Combine Splenda and next 4 ingredients (through cornstarch), stirring with a whisk. Add sauce mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash; toss to coat. Stir in green onions.

Andouille and Red Beans

Ingredients:

7 oz. andouille sausage, diced
1 chopped red bell pepper
1 onion, diced
2 tsp. salt-free Cajun seasoning
1 tsp. dried thyme leaves
1 tsp. hot pepper sauce
1/2 can dark kidney beans, rinsed and drained
1 cup chicken broth


Directions:

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until lightly browned. Using a slotted spoon, transfer sausage to a bowl, and keep warm.

Add bell pepper, onion, Cajun seasoning, thyme, and hot pepper sauce to pan; sauté 3 minutes or until onions are tender. Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans. Add sausage to pan; cook 1 minute or until thoroughly heated, stirring occasionally.

Banana-Stuffed French Toast

Ingredients:

2 large ripe bananas, peeled, cut into thin rounds
1 unsliced loaf egg bread, ends trimmed, bread cut into 6 slices (each about 1 1/2 inches thick)
2 cups milk (do not use low-fat or nonfat)
6 large eggs
2 1/2 tsp. ground cinnamon
1/4 tsp. vanilla extract
1/2 cup brown sugar


Directions:

Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide bananas equally among pockets in bread. Whisk milk, eggs, cinnamon, vanilla and sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally.

Bake French toast until top is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.

Tamale Pie

Ingredients:

1 pouch Betty Crocker Authentic Cornbread & Muffin Mix
1/4 cup Egg Beaters
3 tbsp. no-sugar-added applesauce
12 oz. ground beef
1/2 cup canned corn, drained
1/2 cup canned black beans
1/3 cup chopped onion
2 tbsp. taco sauce
1 tbsp. taco seasoning
1/2 tsp. ground cumin


Directions:

Preheat oven to 350 degrees.

Mix together cornbread mix, egg substitute and applesauce. Set aside.

In a large pan sprayed lightly with nonstick spray, begin to cook onions and beef over medium heat. Add in taco seasoning, cumin, and 1/4 cup of water. Stirring occasionally, continue to cook until the water has absorbed. Then add the taco sauce, corn, and black beans, and mix well.

Pour mixture into a large round casserole dish sprayed lightly with nonstick spray, and then evenly cover with the cornbread topping mixture.

Bake in the oven for 20 minutes, or until top is golden brown and firm.

Black Bean Burrito Bake

Ingredients:

1 tsp. chipotle powder
1/4 cup fat free sour cream
1/2 can black beans
1/2 cup corn
2 tortillas
salsa
pepper jack cheese


Directions:

Preheat oven to 350°.

Combine sour cream and chipotle in a medium bowl; let stand 10 minutes.

Mash half of beans with a fork. Add chopped beans, remaining whole beans, and corn to sour cream mixture.

Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in a baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.

Chicken and Asparagus Stir-Fry

Ingredients:

1 lb chicken breast, diced
4 green onions, thinly sliced
1 tbsp. freshly grated ginger (peeled)
1/2 tsp. crushed red pepper flakes
1/2 bunch of asparagus, trimmed and cut into 1-inch pieces
3 cloves garlic, minced
1/4 cup toasted cashews
a few handfuls chopped kale or spinach
zest and juice of one lime
2 tablespoons hoisin sauce
1 small handful fresh mint, slivered
1 small handful fresh basil, slivered


Directions:

Have all your ingredients prepped and within arms reach of the stove. Heat cooking spray in a large pan. When it is hot, add the chicken, and cook until done. Remove the chicken from the pan and set aside.

Add more spray to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, and asparagus. Stir-fry for about a minute, then add the garlic, cashews, and greens and stir-fry for another minute, or until the greens wilt. Return the chicken to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.

Remove from heat and stir in the mint and basil. Taste and add salt if needed.

Chicken with White Beans, Broccoli, and Toasted Garlic

Ingredients:

1/2 package fresh broccoli florets
1 tbsp. olive oil
2 tsp. minced garlic
1/4 cup lemon juice
red pepper flakes
salt
black pepper
1 lb chicken, diced
1/2 can navy beans
1/4 cup grated fresh Parmigiano-Reggiano cheese


Directions:

Steam broccoli in the microwave for 2 minutes.

Heat oil in a large nonstick skillet over medium heat. Add garlic, and cook 5 minutes or until golden, stirring frequently. Remove garlic to a small bowl. Add juice, spices, salt, and pepper; stir with a whisk.

Heat pan over medium-high heat. Add chicken, and cook until done, stirring frequently.

Combine broccoli, lemon mixture, chicken, beans, and cheese, tossing gently to coat.

Sweet Potato and Beef Stir-Fry

Ingredients:

1 lb beef steak, sliced into thin 1 inch strips
1/2 tsp. sesame oil
1 tbsp. unsweetened apple butter
1 tbsp. soy sauce
red pepper flakes
1 tsp. minced garlic
1 tsp. minced ginger
2 small sweet potatoes, diced
1 cup green beans (try with peppers next time?)
1 onion, sliced


Directions:

In a bowl, combine beef with sesame oil, apple butter, soy sauce, red pepper flakes, garlic, and ginger. Set aside.

Bring water to boil in a medium heat. Cook sweet potato 5-7 min or until soft but firm. Remove with a slotted spoon (leave water in the pot). Add green beans and boil for 4 min or until soft but firm. Drain.

Add oil to a skillet over high heat. Add beef mixture and onion and cook until done, about 3 to 4 minutes. Add sweet potatoes and beans. Cook for 1 more minute. Serve.

Caramelized Onion Chicken

Ingredients:

1 lb chicken tenders, diced
salt
pepper
1 onion, sliced
1/2 seedless, sugar free raspberry jam
1 tbsp. red wine vinegar
1 tbsp. soy sauce
1 tsp. minced ginger


Directions:

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add chicken to pan; sauté 8 minutes or until chicken is done. Remove onion and chicken from pan.

Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.

Chicken and Sausage Étouffée

Ingredients:

1 lb chicken breast, cut into bite sized pieces
6 oz smoked turkey sausage, cut into bite sized pieces
1 green pepper, diced
1 red pepper, diced
Cajun seasoning
1 tsp. minced garlic
1/2 cup + 2 tbsp. white wine
1 tbsp. lemon juice
1 tsp. cornstarch


Directions:

Season chicken with cajun seasoning and saute with sausage. Add garlic and peppers and continue to cook. Add 1/2 cup white wine and lemon juice and reduce for several minutes. Add cornstarch to remaining wine and add to pan. Cook until the sauce thickens and serve.

Spicy Sweet and Sour Pork

Ingredients:

1/4 cup slivered almonds
1 lb pork tenderloin, cut into 3/4-inch cubes
2 tbsp. cornstarch, divided
3 tbsp. low-sodium soy sauce, divided
1 (8-ounce) can pineapple chunks in juice, undrained
1/4 cup cider vinegar
1/4 cup Splenda
2 tbsp. ketchup
1 tbsp. Sriracha (hot chile sauce)
1 chopped white onion
1 tsp. bottled minced ginger
1 tsp. bottled minced garlic
1 chopped green bell pepper
1/4 cup slivered green onions


Directions:

Combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, Splenda, ketchup, and Sriracha, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.

Vietnamese Pork with Spicy Slaw

Ingredients:

3 tbsp. chopped green onions, divided
2 tbsp. dark sesame oil, divided
1 tsp. and 1 tbsp. fish sauce, divided
1 tbsp. reduced-sodium tamari
2 tsp. sugar substitute
freshly ground black pepper
3/4 lb boneless pork loin chops, trimmed and cut into 1/2-inch-thick strips
3 cups broccoli slaw
2 tbsp. rice wine vinegar
1 tsp. chile paste with garlic (such as sambal oelek)
1 finely chopped red bell pepper


Directions:

Combine 1 tablespoon oil, 1 tablespoon fish sauce, vinegar, and chile paste in a large bowl, stirring well. Add slaw and bell pepper; toss to coat. Refrigerate until ready to serve.

Combine 1 tablespoon green onions, 1 tablespoon sesame oil, 1 teaspoon fish sauce, and next 4 ingredients (through pork) in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.

Heat a skillet over medium-high heat. Coat pan with cooking spray. Remove pork from marinade. Add pork to pan; cook 1 1/2 minutes or until done. Arrange pork over slaw mixture. Sprinkle with remaining 2 tablespoons onions.

Jamaican Chicken with Mango Salsa

Ingredients:

Jamaican jerk seasoning (such as Spice Islands)
Paprika
1 lb skinless, boneless chicken breast halves
Cooking spray
Minced fresh cilantro
1/2 finely chopped red onion
1 tbsp. chopped fresh mint
2 tsp. fresh lime juice
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
1 cup sliced peeled mango, chopped


Directions:

Heat a large nonstick skillet over medium-high heat. Sprinkle seasoning and paprika evenly over chicken. Coat chicken with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done.

While chicken cooks, combine cilantro, and remaining ingredients. Serve salsa with chicken.

Indian Cashew Chicken

Ingredients:

1/3 cup cashews, toasted
6 oz fat-free Greek yogurt
3 tbsp. tomato paste
1 tbsp. white vinegar
2 tsp. garam masala
2 tsp. ground coriander
1 tsp. grated peeled fresh ginger
1 tsp. cayenne
1 garlic clove, chopped
1 lb skinless, boneless chicken breasts, cut into bite-sized pieces
1 chopped onion
1 green cardamom pod, lightly crushed
1 cinnamon stick
1 cup fat-free, less-sodium chicken broth
1/2 cup tomato puree (such as Muir Glen Organic)
1 tsp. paprika
1 tbsp. half and half
Chopped fresh cilantro (optional)


Directions:

Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.

Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray. Add onion, cardamom, and cinnamon stick to pan; cover and cook 10 minutes or until onion is golden, stirring often.

Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick. Stir in half-and-half; cook 1 minute, stirring occasionally. Remove from heat. Discard cinnamon stick. Garnish with fresh cilantro, if desired.

Smothered Pork Chops with Thyme

Ingredients:

1 cup fat-free, less-sodium beef broth, divided
2 tbsp. fat-free milk
2 tsp. cornstarch
2 tsp. Dijon mustard
black pepper
1 lb boneless center-cut loin pork chops
paprika
thyme
1 chopped onion
1 tbsp. minced fresh parsley


Directions:

Combine 1/4 cup broth, milk, cornstarch, mustard, and pepper in a small bowl; stir with a whisk. Set aside.

Sprinkle one side of each pork chop with black pepper, paprika, and thyme. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté until pork is done and lightly browned. Remove pork from pan. Reduce heat to medium. Add chopped onion; sauté 4 minutes or until lightly golden. Add remaining 3/4 cup broth; bring to a boil. Cook 2 minutes. Add milk mixture, stirring with a whisk. Add pork, turning to coat; cook 1 minute. Sprinkle with minced parsley, if using.

Chicken Picadillo

Ingredients:

1 lb ground chicken breast
1 chopped onion
1 tbsp. ground cumin
1 tsp. ground cinnamon
3 garlic cloves, minced
1 cup bottled salsa
1/3 cup golden raisins
1/4 cup slivered almonds, toasted
chopped fresh cilantro


Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.

To turn leftovers into chili, heat with 1 can navy beans, 1 small can no-salt-added tomato sauce, splash balsamic vinegar, splash red wine vinegar, chili powder, chipotle powder, and white pepper.

Thai-Style Chicken

Ingredients:

1 medium onion, cut into 1/4-inch wedges
3/4 cup light coconut milk
1 1/2 tbsp. red curry paste
black pepper
1 lb chicken breast tenders
3 tbsp. chopped fresh cilantro
1 tbsp. fish sauce
12 oz. roasted red bell peppers, drained and coarsely chopped


Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper. Add the chicken; bring to a simmer. Cook 8 minutes or until chicken is done, stirring frequently. Stir in cilantro and remaining ingredients, and cook 1 minute.

Chicken Marsala

Ingredients:

1 lb chicken breast
1 3/4 cups marsala
1/4 cup chicken stock
8 dried mushrooms (next time try fresh?)
1 shallot, thinly sliced
2 cloves garlic, minced
1 tbsp. fat free yogurt
sage
salt
black pepper
red pepper flakes


Directions:

Coat chicken with sage, salt, black and red pepper and set aside.

Bring marsala and stock to a low boil in a small saucepan over medium heat. Add mushrooms, shallots, and garlic. Simmer until sauce reduces, about 20 minutes. Set sauce aside.

Grill or saute chicken until cooked through.

Return sauce to stove. Bring to a simmer, remove from heat, and whisk in yogurt. Serve over chicken.

Tuna Tahini Wrap

Ingredients:

3 oz chunk light tuna, drained
1 tbsp. tahini
1/4 cup grated carrot
raw baby spinach
1 low carb tortilla or wrap


Directions:

Mix tuna, tahini, and carrot. Assemble wrap with tuna mixture and spinach.

Buffalo Chicken Wraps

Ingredients:

3/4 lbs. chicken breast tenders, each cut crosswise in half, then lengthwise in half
1/4 tsp. cayenne pepper
1/4 tsp. salt
3 tbsp. cayenne pepper sauce
1 tbsp. butter
broccoli slaw
blue cheese dressing
low carb tortillas or wraps


Directions:

Preheat oven to 450. Put chicken in baking dish and toss with salt and cayenne pepper. Bake in oven 10 min.

In a microwave safe bowl, microwave pepper sauce and butter on high for 30 sec. Add sauce to chicken in pan. Stir to coat. Bake 4 min longer or until chicken is no longer pink throughout.

Prepare wraps with tortillas, broccoli slaw, chicken, and blue cheese dressing.

Mexican Sweet Potato Black Bean Salad

Ingredients:

Salad:
2 large sweet potatoes, peeled and cut into 1/2-inch chunks
2 tbsp. canola or other vegetable oil
1 tbsp. ground coriander
1 tbsp. chile powder
1 tbsp. ground cumin
1 tbsp. fine sea salt
1 can corn
1 can black beans, drained and rinsed
1 bunch scallions (about 6), white and green parts, thinly sliced
1 cup chopped cilantro

Dressing:
1 canned chipotle chile
1 garlic clove
2 tbsp. Sweet Chili Sauce
1/4 cup lime juice
1/3 cup canola or other vegetable oil


Directions:

Preheat the oven to 375 degrees. In a large bowl, toss the potatoes with the oil to coat. Sprinkle with the coriander, chile powder, cumin, and salt, and toss again. Arrange the potatoes in a single layer on a baking sheet and roast until golden and just tender, 20 minutes. Transfer to the large bowl and let cool.

Combine the chile, garlic, chili sauce, and lime juice in a blender. Turn the blender on and slowly add the oil, until the dressing is creamy and emulsified. Leftover dressing can be stored in the refrigerator for up to 2 months.

Microwave the corn for 2 minutes. Drain and place in the bowl with the potatoes. Add the beans, scallions, and cilantro. Gently toss with enough dressing to moisten the salad. Let the salad marinate for 15 to 30 minutes. Serve at room temperature. Store any leftover salad in a covered container in the fridge for up to 5 days.

Chickpea Stir Fry

Ingredients:

2 tbsp. olive oil
salt
1 small onion, sliced
1 cup canned chickpeas
1 cup chopped kale
1 medium-sized zucchini, chopped
zest and juice of 1/2 lemon


Directions:

Heat 1 tablespoon of olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty.

Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside.

In the same skillet heat the remaining tablespoon of olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.

Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.

Cube Steak Milanese

Ingredients:

1 lb cube steak, cut into 4 portions
1/2 cup plain breadcrumbs or panko
1/4 cup grated parmesean cheese
2 tbsp. fresh parsley
1 egg
black pepper
salt
3 tsp olive oil
lemon (optional)


Directions:

Whisk egg in a shallow dish. Combine breadcrumbs, grated cheese and parsley in another shallow dish. Season steak with salt and pepper. Dip each piece into the egg, allowing excess to drip off into the dish, then dip in the breadcrumb mixture and turn to coat.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn the steaks over, add 1 teaspoon oil and cook until the steaks are cooked through, 3 to 4 minutes more. Transfer to a plate; tent with foil to keep warm. Garnish with lemon, if desired.

Kung Pao Chicken

Ingredients:

1 lb raw boneless skinless lean chicken breast; cubed
2 cups bell pepper chunks (red and/or green)
1 cup chopped onion
1 can sliced water chestnuts
2 tbsp. reduced-sodium/light soy sauce
1 1/2 tbsp. rice vinegar
2 tsp. Splenda No Calorie Sweetener, granulated
1/2 tbsp. cornstarch
1 tbsp. chopped dry-roasted unsalted peanuts
1 tsp. minced garlic
1 tsp. red chili sauce (add more for extra spice!)
salt, pepper and red pepper flakes; to taste


Directions:

Begin by combining 2 tbsp. of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside.

Spray a large pan or wok with nonstick spray, and bring to medium-high heat. Add chicken, vegetables, garlic and 2 tbsp. of water. Stirring occasionally, cook for about 5 minutes.

Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok. Raise heat to high, give sauce a stir, and add it to the pan/wok as well.

Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes. Enjoy! MAKES 2 SERVINGS

Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce

Ingredients:

1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon ground coriander
1/2 tablespoon ground cumin
1/2 tablespoon ground cayenne
1/2 tablespoon ground turmeric
1/2 tablespoon ground white pepper
1/2 tablespoon kosher salt
3 (8-ounce) boneless skinless chicken breasts
3 tablespoons vegetable oil
4 pita breads, warmed on the grill
Tomato Jam, recipe follows
Herbed Yogurt, recipe follows


Directions:

Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.


Grilled Tomato Jam:

5 plum tomatoes
1 serrano chile
2 tablespoons vegetable oil, plus more for grilling
Salt and freshly ground pepper
1 small Spanish onion, chopped
3 tablespoons balsamic vinegar
Pinch saffron

Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.

Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.


Herbed Yogurt:

1 cup Greek yogurt
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground pepper

Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

Red Velvet Cupcakes

Ingredients:

1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
2 25-calorie diet hot cocoa mix packets
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt
cream cheese frosting


Directions:

Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes).

Meanwhile, preheat oven to 350 degrees.

Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt.

Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked!

Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan.

Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done.

Once cupcakes have cooled completely, evenly spread cream cheese frosting over them. Enjoy! MAKES 12 SERVINGS

Spice-Rubbed Pork Tenderloin

Ingredients:

1 lb pork tenderloin
2 tsp canola oil
1 tsp curry powder
pinch cayenne pepper
1/2 tsp minced garlic


Directions:

Preheat oven to 375°F.

Cover a small baking sheet with aluminum foil. Place pork on pan. Drizzle oil over pork; sprinkle with sage, thyme, garlic, salt to taste, and pepper. Rub to coat evenly with seasonings.

Roast until instant-read thermometer inserted in center registers 155°F and the juices run clear, about 30 to 35 minutes. Let stand for 10 minutes before slicing.

Chocolate Peanut Butter Fudgy Brownies

Ingredients:

2 cups canned pure pumpkin

1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)

2 tbsp peanut butter room temperature

Directions:

Preheat oven to 350 degrees.

Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else).

Spray a small baking pan (8" X 8" works best - no larger!) with nonstick cooking spray and pour in the mixture.

Spoon peanut butter (room temperature) on top and use a knife to swirl peanut butter around.

Bake for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven.

Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.

Dirty Panda Orange Chicken

Ingredients:

1 lb boneless skinless chicken, chopped into bite sized pieces
1 tbsp oil
1 tbsp cornstarch, divided
1 tbsp ginger, minced
1 tsp garlic, minced
½ tsp crushed hot red chili pepper
¼ cup green onion, chopped
1 tbsp rice wine
¼ cup water
Zest of ½ an orange (optional)

“Orange” Sauce:
3 tbsp soy sauce
3 tbsp water
½ cup sugar
½ cup white vinegar


Directions:

Saute chicken. Remove from wok.

Clean the wok and heat for 15 seconds over high heat. Lower to medium high and add 1 tbsp of oil.

Add the ginger and garlic and stir try until fragrant, about 10 seconds.

Add the crushed chiles and green onions, then the rice wine, stirring for a few seconds.

Add the orange sauce and bring to a boil.

Stir the cornstarch into the water, add this mix to the chicken and heat until the sauce has thickened.

Add the cooked chicken, stirring until well incorporated.

Turn off the heat and stir in the orange zest if using.

Thai Chicken Wraps with Spicy Peanut Sauce

Ingredients:

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning

Salad:
3 cups broccoli slaw
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt

Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

Directions:

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.

Combine slaw, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.

Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.

Slice cooked chicken on an angle. Toss with veggies and herbs.

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.