Cheese Blintzes

Ingredients:

1/2 cup part-skim ricotta cheese
1/2 cup lowfat cottage cheese
1 tsp. vanilla extract (other flavors work too)
4 packets sugar substitute
4 ready-to-use crepes
fresh fruit


Directions:

Mix cheeses, vanilla, and sweetener. Whisk until mixture is smooth.

Spoon 1/4 of mixture into the center of each crepe. Fold or roll up crepe as desired.

Microwave blintz for about 45 sec, or if you're feeling brave, saute them for a few min in a little bit of butter. However, if the crepes are delicate the whole thing may fall apart. Top with fruit.

Protein Pancakes

Ingredients:

1/8 cup lowfat cottage cheese
1/4 cup egg whites
1 1/2 scoops protein powder (chocolate or vanilla)
2 packets sugar substitute (optional)
1 tsp flavoring (eg. banana, almond, etc, optional)


Directions:

Spray a nonstick pan with oil (or butter) and set on medium heat.

In a bowl, combine cottage cheese, egg whites, and protein powder (and sweetener/flavoring, if using). Use a handheld blender to mix thoroughly.

Pour 1/3 of batter into pan. Cook each side for about 2 minutes or until pancake is golden. Repeat until batter is gone. (Makes about 3 pancakes total.)

Top with fruit and/or sugar-free maple syrup. Serves 1.

Kielbasa in Polish Sauce

Ingredients:

6 oz light beer or chicken stock
3/4 cup water
1 onion, chopped
1 lb kielbasa, sliced
2 tbsp. white vinegar
1 tbsp. butter
1 tsp. Splenda


Directions:

In a medium saucepan, bring beer, water, onion, and kielbasa to a boil. Cook 25 min. Add vinegar, butter, Splenda and reduce. Season with salt and pepper. Serve.

Keema Mattar

Ingredients:

1 onion, chopped
1 tbsp. minced ginger
1 tbsp. minced garlic
1 lb ground beef
curry powder
turmeric
cinnamon
cloves
coriander
chili powder
cayenne pepper
cumin
cardamom
1/2 can peas
1 can sliced potatoes
1/2 can tomato paste
chicken stock


Directions:

Saute onions, ginger, and garlic. Add ground beef and spices and cook until no longer pink. Add tomato paste and enough chicken stock to get it mixed in. Add peas and potatoes and some more stock. Reduce until it becomes the consistency of chili.

Black Bean and Chicken Chilaquiles

Ingredients:

1 thinly sliced onion
5 garlic cloves, minced
1 lb chicken breast
spices (chile powder, smoked paprika, cinnamon, allspice, cumin)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chicken broth
1 can El Pato Salsa de Chile Fresco
3 taco shells, broken into pieces
1/3 cup shredded queso blanco


Directions:

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook until almonst done. Stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer until mixture has thickened, stirring occasionally.

Turn off heat and sprinkle with cheese. Just before serving stir in the tortilla pieces so they don't get too soggy.

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.