Dark Chocolate Sandwich

Serves: 8 Preparation time: 20 minutes Ingredients 1/4 cup fat-free evaporated milk 3 ounces bittersweet chocolate, finely chopped 1 1/2 tablespoons butter, softened 8 slices thin whole-wheat or white sandwich bread 3 tablespoons bittersweet or semisweet chocolate chips 2 tablespoons chopped toasted hazelnuts (optional) Preparation 1. Heat evaporated milk just until boiling. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly. 2. Spread butter on one side of each slice of bread. Divide the chocolate mixture on the unbuttered side of 4 slices, leaving a little border. Press chocolate chips and nuts, if using, into … Continue reading Dark Chocolate Sandwich

Citrus Strawberries

Serves: 4 servings, 3/4 cup each Preparation time: 20 minutes Ingredients 1 pound fresh strawberries, hulled and sliced 2 tablespoons sugar 1 tablespoon Grand Marnier or other orange liqueur 1 teaspoon lemon juice Preparation 1. Combine strawberries, sugar, Grand Marnier (or other orange liqueur) and lemon juice in a medium bowl. Let stand, stirring once or twice, until the strawberries release their juice, about 10 minutes. Continue reading Citrus Strawberries

Broiled Mango

To cut a mango, slice both ends of the fruit off, and set it upright to remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Next, turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Last, cut the fruit into the desired shape. Serves: 2 Preparation time: 20 minutes Ingredients 1 mango, peeled and sliced Lime wedges Preparation 1. Position rack in upper third of oven and preheat broiler. Line a broiler pan with foil. … Continue reading Broiled Mango

Apples and Cider Chicken

Ingredients 1 1/2 tablespoons olive oil 4 boneless, skinless chicken breasts, 4 to 6 oz. each salt to taste freshly ground black pepper flour for dredging 2 apples, peeled, cored and sliced 1/3 cup apple cider 2/3 cup low-sodium chicken broth 1/2 cup non-fat sour cream 1 tablespoon chopped parsley Cooking Instructions 1. Heat the olive oil in a large, non-stick skillet. While the oil is heating, season the chicken with salt and pepper and dredge it in flour. 2. Sauté the chicken over medium-high heat until golden brown, about 2 minutes on each side. Remove the chicken to a … Continue reading Apples and Cider Chicken

Mushroom and Tomato Salad with Sherry-Tarragon Vinaigrette

This recipe serves: 6 Preparation time: 10 minutes Ingredients 1 pound fresh button mushrooms, cleaned with stems trimmed 2 teaspoons Dijon mustard 2 tablespoons sherry vinegar 2 tablespoons fresh lemon juice 1 tablespoon finely chopped shallots 1 tablespoons extra virgin olive oil 2 tablespoons freshly chopped tarragon salt to taste freshly ground black pepper 1 pint cherry tomatoes Cooking Instructions 1. Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the mushrooms in the basket for about 3-4 minutes. Remove the basket … Continue reading Mushroom and Tomato Salad with Sherry-Tarragon Vinaigrette

Penne with Ricotta Asparagus and Lemon

1 lb. asparagus 1/2 cup light ricotta cheese 1/2 cup (2 oz.) freshly grated Parmesan cheese, divided 2 tablespoons chopped fresh chives 2 teaspoons grated lemon peel 2 teaspoons lemon juice 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 8 oz. penne (tube-shaped pasta) 1. Peel asparagus stems, if desired. Cut diagonally into 1 1/2-inch pieces. 2. In small bowl, stir ricotta, 1/4 cup of the Parmesan cheese, chives, lemon peel, lemon juice, salt and pepper until smooth. 3. Cook penne in large pot of boiling salted water 10 to 12 minutes or until al dente; drain. Place in large … Continue reading Penne with Ricotta Asparagus and Lemon

Pear Tarts

Serves 6. 2 cans sliced pears in light syrup (32 oz total) 1 cup skim milk 4 egg whites 3/4 cup rolled oats 2 Tbsp honey 1 tsp vanilla 1/4 tsp cinnamon Preheat oven to 350 degrees. Grease 9-inch pie plate, arrange pear slices in the bottom. Finely chop oats in blender, gradually adding all other ingredients. Blend well, and pour over pears. Bake 35 to 40 mins, or until puffed and golden. Continue reading Pear Tarts

Chicken and Potatoes w/ Coconut & Curry

1 large (10-oz.) russet potato, peeled, cut into 1-inch pieces 1 tablespoon canola oil 1 boneless skinless chicken breast half, cut into 1-inch pieces 1/2 medium onion, chopped 1 tablespoon chopped jalapeño chile 2 teaspoons minced fresh ginger 2 teaspoons curry powder 3/4 cup plain soy milk 1/2 cup unsweetened coconut milk* 1 cup halved grape or cherry tomatoes 1/4 teaspoon salt 2 tablespoons chopped fresh cilantro 1. Place potato in medium saucepan; add enough cold water to cover. Bring to a boil; cook 10 to 15 minutes or until barely tender. Drain. 2. Meanwhile, heat oil in large nonstick … Continue reading Chicken and Potatoes w/ Coconut & Curry