Carcass Soup

1 carved turkey's bones
1 cup chicken broth
1 cup water
1/2 cup rice
3 green onions
1/2 white onion diced
3 celery stalks chopped
1 large carrot chopped
thyme
garlic powder
black pepper
paprika
Oregano
marjoram
Sage
Dried basil

Boil water and broth with generous sprinkle of each spice in large stock pot, lower temperature and add turkey bones, simmer for 20 minutes and strain. Add rice to broth and simmer 20 minutes, add onion and vegetables and simmer another 20 minutes. Remove bones and add meat back into soup and serve. Happy Holidays!

Grilled Stuffed Jalapenos

5 large jalepenos
1 slice bacon
1/2 cup lowfat cream cheese
1/4 cup shredded sharp cheddar
1/2 large scallion sliced
1/2 tbsp minced garlic
2 tbsp diced tomato
1 tbsp chopped cilantro
juice of 1/2 lime
pinch of salt

Slice jalepenos in half and scoop out the seeds inside. Cook bacon crispy then crumble into cream cheese, add cheddar, scallion, garlic and lime and mix thoroughly. Spoon mixture into jalepeno halves and grill on medum heat about 8 minutes until sides are crispy. Garnish with salt, tomato and cilantro and serve with lime wedges for any fiesta!

Veggie Deluxe Pizza

1 cup cauliflower
2/3 cup shredded mozarella
1 egg
6 baby spinach leaves
1 green onion diced
3 cherry tomatoes sliced
2 artichoke hearts chopped
1 teaspoon pesto
garlic salt
dried basil
oregano
fennel

Boil cauliflower with a generous amount of garlic salt until semi-soft, then let cool. Grate cauliflower and mix with egg and 1/2 cup mozarella cheese and spread onto round metal greased cookie sheet. Sprinkle with basil, oregano and fennel and bake at 450* for 15 minutes. Remove from oven and spread basil over crust and add veggies and remaining cheese and bake another 3-5 minutes.
So, I didn't exactly make this one up, but it is definitely something I will make over and over again. Delish!

Lime Rubbed Pork Chops and Spanish-style Brown Rice

2 boneless thin sliced pork chops
1 lime quartered
1 slice white onion
dash of pureed cilantro
creole seasoning
garlic salt
red pepper
jane's crazy mixed up salt

1 cup brown rice
2 cups chicken broth
1 cup water
1/4 cup Pace sauce
1/8 cup ketchup
2 tbsp finely diced onion
2 tbsp minced garlic
2 tbsp vegetable oil

Heat oil in large skillet/wok and add garlic and onion. Let them sweat and then add rice and stir until browned through. Add Pace sauce, ketchup and broth. Bring to a boil and then reduce heat, cover and simmer for 45 minutes stirring frequently and adding water when rice starts to dry. Rice should be firm but not crunchy, if needed add more water and continue to simmer. Once rice is cooked set in refrigerator and keep fluffing with fork.

Rub pork chops with onion slice and squeeze lime onto both sides. Sprinkle lightly with all of the seasonings including cilantro and grill on medium heat for 7 minutes on one side turning once, and 5 minutes on the other.

Garnish with lime wedges, shredded cheese, avocado and sour cream.

Awesome Egg Souffle

6 eggs
5 cherry tomatoes quartered
1 large green onion diced
1 cup grated cheddar cheese
1/2 cup skim milk
1/2 cup light sour cream

Preheat oven to 350* and grease 6x8 glass baking dish. Layer from cheese, then veggies and in separate bowl whisk thoroughly milk, sour cream and eggs and add as your final layer. Bake for 30 minutes or until a toothpick comes out clean from the dish. Brunch!

Veggie Fried Brown Rice

1 Cup cooked brown rice
2 Tbsp butter or margerine
1 Tbsp minced garlic
1/8 Cup soy sauce
Handful of sliced baby bella mushrooms
Handful of frozen peas
Small handful shredded carrots
1 Large green onion chopped
2 eggs
Ginger powder
Salt and pepper

While your rice is being steamed, chop all of your vegetables and start melting butter with garlic and a dash of ginger powder in a large nonstick skillet. Add mushrooms and peas when the butter is about halfway melted down and cook 5 minutes on medium heat. Spoon those ingredients to the side of the skillet, whip your eggs and scramble in the pan. When they are nearly cooked add carrots to the vegetable mixture and add onions to the eggs. When they are fluffy mix all ingredients together and add rice stirring thoroughly mixing in soy sauce. Add small amount of salt and a generous amount of pepper and serve!

Turkey Burger w/ Guac on a Bed of Lettuce

1/4 lb. ground turkey
1 tsp minced garlic
salt & pepper
seasoning salt
1/2 avocado
1 tbsp fresh salsa
1/4 lemon juiced
1 tbsp finely chopped white onion
1 slice vine tomato
1 slice sharp cheddar cheese
1/2 C shredded lettuce

Mix your garlic in with the ground turkey and flatten into a burger patty then season with salt, pepper and seasoning salt. Heat skillet on medium and spray with non-stick cooking spray. In bowl mix avocado, salsa, lemon juice, onion and salt. Cook your burger on medium heat about 5 minutes on each side until lightly browned, then add the cheese until melted. Place cooked patty on your shredded lettuce and top with guacamole and tomato slice. Who needs a bun?

Salmon w/ basil dill butter and Sauteed Veggies

1 salmon filet
1 tbsp butter
1 tsp crushed dill
1 tsp crushed basil
garlic salt
salt & pepper
lemon pepper
1/2 zuchini sliced and quartered
1/8 cup sliced baby bella mushrooms
1 very small red bell pepper sliced length-wise
1 very small yellow bell pepper sliced length-wise
1 Tbsp olive oil

Heat oven to 400* . Melt butter and add basil, dill and sprinkle of garlic salt. Place mixture in freezer. Cut veggies and set aside. Put oil in small skillet and turn on medium heat. On baking dish set thawed salmon and put frozen butter mixture on top. Bake 15 min. Meanwhile sautee vegetables until golden, adding lemon pepper, garlic salt, salt and pepper. Serve with brown rice or spinach salad w/ bleu cheese!

Tuna Curry and Sesame Ginger Salad

1 pkg Chicken of the Sea lemon pepper tuna
2 bars Golden Curry bullion
2 1/2 C water
3 Tbsp vegetable oil
1/4 C finely chopped onion
1/4 C sliced mushrooms
1/4 C diced red and yellow bell pepper
1 C cooked brown rice
garlic salt
1 head romaine lettuce
1 vine tomato
1/4 large cucumber sliced
1/8 C shredded carrots
1/8 C chopped cilantro
Sesame Ginger Salad Dressing

Curry Sauce:
In saucepan heat water to boiling adding onion, 2 tbsp oil, and bullion, remove from heat.
Main dish:
In skillet heat 1 tbsp oil adding mushrooms, bell pepper and tuna. Sprinkle with garlic salt and sautee until lightly browned.
Salad:
In separate bowl add chopped lettuce, tomato, cucumber, carrots, cilantro and Sesame Ginger dressing and set aside.
Finishing touch:
In larger bowl combine rice, your curry sauce, tuna, mushrooms and peppers with brown rice, sprinkle remaining cilantro as garnish and serve!

Portabello Mushroom "Pizzas"

4 portabello mushrooms
1 Tbsp olive oil
2 Tbsp goat cheese
2 Tbsp basil pesto
1 diced roma tomato

Slice stem off mushrooms and scrape the dark part out of the inside. Rub the olive oil on both sides and broil 5 minutes on each side. Set the mushrooms round side down and fill with a mixture of pesto and goat cheese and broil another 5 minutes until cheese melts. Remove from heat and garnish with tomato. Fun appetizer for a dinner party!

Summer Slaw

2 BBQ'd corn cobbs
2 heirloom tomatoes sliced
1 cup shredded cabbage
1/4 cup chopped cilantro
1 cup chopped cauliflower
1 anaheim chili finely diced
10 green olives halved
1/2 cucumber chopped
1/2 avocado
few slices of red onion
1 diced green onion
1/2 cup red wine vinegar
1/2 lemon juice
splash olive oil
salt and pepper

Heat BBQ to medium heat and cook corn 20 minutes either in foil or still in it's husk. Meanwhile cut all of your veggies and mix into a bowl. When corn is done cut it off of the cob into the mixture, add your dressing and salt and pepper to taste. Bet you can't guess what restaurant gave me the idea for this one?!!

Tenderloin Steaks w/ Gorgonzola Butter

4 beef tenderloin steaks
1 red onion sliced
3/4 cup red wine
2 Tbsp vegetable oil
1/4 cup crumbled gorgonzola
1/4 cup butter

Marinate steaks for 30 minutes in wine and oil mixture. BBQ for 18 minutes on low heat turning only once. Grill onions for 3 minutes on each side. Melt butter and add gorgonzola, then pour over steaks and top with the grilled onions. Fabulous!

Mom's Famous 8 Layer Salad

1 head iceburg lettuce
2 tomatoes off the vine
1 carton sliced white mushrooms
1 bag frozen peas
1 cup light sour cream
1 cup light mayo
1 small bag jack cheese
generous sprinkling of bacon bits
2 diced green onions

Cut up veggies and layer up starting from the first ingredient and working your way to the end of the list mixing the mayo and sour cream ahead of time. This is always my go-to salad when a potluck is in order, and it is always a crowd pleaser!

Watermelon Salsa

1/3 small watermelon
1/4 small jalepeno
1/4 medium white onion
1/4 cup chopped cilantro
1 lime
1 pinch splenda
1 tsp salt

Dice up watermelon, jalepeno, onion, cilantro... Add salt and splenda, and squeeze juice from lime and mix all ingredients together in blender and puree. Great summer spice! Delicious with chicken fajitas (minus the tortillas) :)

Pineapple Pico de Gallo

1/4 small pineapple, diced
1 roma tomato, diced
1/4 small white onion, diced
1/8 small jalepeno, finely chopped
1/8 cup cilantro, finely chopped
1 lime
1 lemon
1 tsp salt

Once you have chopped and diced all of your ingredients mix together and add juice from lemon and lime, salt and serve. My favorite combo for this is shrimp kabobs, black beans and Pinapple Pico!

Grilled Artichokes with Basil Aoli

2 large artichokes
olive oil
salt & pepper
3 tbsp light mayo
1/2 lemon
1 tsp pureed basil
1 tsp minced garlic
1 tsp crushed black pepper

In large pot heat water until boiling then turn to medium/high heat. Cut artichokes in half and add to boiling water.  Let cook about 30 minutes, until soft. Preheat the BBQ to medium/low heat. In small sauce cup mix mayo, garlic, basil, lemon juice, tsp black pepper and set aside in the refrigerator. Remove the artichokes from water and drizzle both sides with olive oil, salt and pepper. Grill each side 5 minutes, until crispy but be careful not to burn. Delish!

Pork Chop Chop

2 thinly sliced pork chops
1 cup cooked brown rice
1 tbsp light mayo
1 tsp brown mustard
1/4 cup white wine vinegar
1 teaspoon hot sauce
curry powder
cumin
garlic salt
paprika
pepper
1/2 cup sharp cheddar cheese

Season the pork chops with a sprinkle of each of the following while the BBQ is heating up (on medium heat): garlic salt, pepper, paprika, cumin, curry powder, and set aside. In rice cooker or large boiling pot add 2 cups of water to 1 cup brown rice and cook 20-30 minutes until rice is done. In a small measuring cup mix together the mayo, mustard, vinegar, hot sauce and a pinch of curry powder and whisk. Cook chops on the grill at low-medium heat for 7 minutes on each side, turning only once. Then remove from heat and dice into bite size pieces. In two bowls put desired amount of rice, one chopped pork chop and drizzle with your sauce, then garnish with cheddar cheese. (I have to admit, most of this recipe was ripped off from my friend Jessica, just tweaked a bit.)

Pizza Chicken

2 chicken breasts (cut into chunks)
1 Tbsp olive oil
1 Tsp pureed basil
1 pinch dried oregano
1 1/2 cups pizza sauce
1/2 cup shredded jack cheese
1 cup baby bella mushrooms
2 roma tomatoes
garlic salt & pepper

After cutting chicken, put olive oil in a pan on medium heat. Once it is ready place chicken in the pan along with garlic salt, pepper, oregano and basil. When chicken starts turning white add mushrooms and tomatoes and cook down almost completely. Add pizza sauce, continue stirring until sauce gets thin and remove from heat. Add the cheese and presto! The classic taste of pizza with no guilt!

Smashed Cauliflower Gratin

1 large head cauliflower finely chopped
1 Tbsp butter or margerine
1 cup chicken broth
1/4 cup lowfat milk
1/4 cup lowfat sour cream
1 cup shredded sharp cheddar cheese
2 Tbsp minced garlic
2 Tbsp chopped green onion
Sea salt & crushed black pepper

Simmer chicken broth, butter and cauliflower 8-10 minutes, add garlic, onions, salt and pepper then transfer to blender. Stir in remaining ingredients and puree! Here I bbq'd chicken apple sausages in a sinch.

B.L.A.T. Salad

1 head romaine lettuce
3 slices low sodium bacon
1 handful yellow sunburst tomatoes
1/2 avocado
1 Tbsp. light mayo
salt and pepper

Begin by cooking the bacon until it is nice and crispy. Meanwhile chop lettuce, cut tomatoes in half, slice avocado and set aside. When bacon is done cut into 1/2" pieces and add to the veggies. In bowl mix all ingredients including the mayo, salt and pepper to taste!