Kristin's Yummy Stuff

Got this recipe from Kayln's Kitchen.  A wonderful blog with lots of South Beach diet recipes.  I've never really had risotto and was wary...but this was a great surprise and so YUM-O! 6 cups low-sodium chicken stock (or use 4 cups stock and 2 cups water) Kayln's Kitchen recommends 1 tsp Better than Boullion Mushroom base.  I did not have and did not use. 1 1/2 T olive oil 1/2 cup finely diced celery 1/2 large onion, finely diced 3/4 lb. mushrooms, finely diced  - I used Crimini 1 medium carrot, finely chopped 1 T fresh thyme chopped.  Or 1 tsp dried. fresh ground black pepper to taste 3/4 cups barley 1 bay leaf 2-3 T chopped parsley to garnish (optional) Put chicken stock (plus mushroom base if using) in sauce pan and bring to a gentle boil then turn heat to very low and keep hot. In medium-sized heavy pot, heat 1 T olive oil, then add onion and celery and cook until softened, about 5 minutes. Add mushrooms, carrots, and thyme an...

I am a huge fan of Olive Garden. I don't get to go very often, but I love their soup and salad. MMMM.... I don't usually order Zuppa Toscana but my friend invited me over the other night and she made Olive Garden's recipe. I am now a forever fan. I loved her twist on it WAY more. Enjoy! Makes: 6-8 servings INGREDIENTS • 1 lb ground Italian sausage (you can use sweet basil sausage) • 1½ tsp crushed red peppers (you can omit if you don't like spice) • 1 large diced white onion • 4 Tbsp bacon pieces (real bacon bits work great! not mushy) • 2 tsp garlic puree • 10 cups water • 5 cubes of chicken bouillon • 1 cup heavy cream • 1 lb sliced Russet potatoes, or about 3 large potatoes • ¼ of a bunch of kale 1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. 2. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft. 3. M...

I took and adapted this recipe from Kayln's Kitchen. It is a South Beach Phase 1 meal. And was DELICIOUS. The kids scarfed it. I made plenty for leftovers so that I could have a quick lunch this week. 6 chicken thighs (with skin and bone) 1 cup soy sauce (low-sodium soy sauce or Tamari is probably best, since the sauce gets reduced) 1/2 cup white wine vinegar (I used half white vinegar and half white cooking wine since our commisary did not have this) 1 1/4 cup water 2 tsp. garlic puree 3 bay leaves 1 small onion, sliced in large slices fresh ground black pepper to taste Trim excess skin and fat from chicken, but leave some on. Put chicken in single layer, skin side down, in heavy pan on Med High. Brown on each side. Mix other ingredients and pour over chicken. Simmer for 1/2 hour or so until cooked nearly cooked through, turning once. Remove chicken and place on broiler tray or in shallow glass casserole which will fit under your broiler. Strain liquid to remove ...

This is a creation I thought up. The tortillas were good, but I think puff pastry or phyllo dough would be really good too. I was inspired by a sauce used in Kailua at BOOTS & KIMOS restaurant that is served over pancakes. I adapted the sauce recipe from one I found online. 1 fresh pineapple (you could use a large can of crushed too) 1/4 c brown sugar 1 tsp vanilla 2 tbsp cornstarch Peel and core pineapple, chop finely or put in a food processor/blender to make crushed. Put in a pot and cook over medium heat with brown sugar and vanilla. Cook for 5-10 minutes, then add corstarch mixed with a little water to thicken. You don't want it totally dry, but not watery either. In a smaller pot, melt 1/2 stick of butter with a few tbsp sugar (brown or white) and stir until sugar is melted. Take approximately 8 snack size flour tortillas (or dough, pastry) and fill with pineapple filling. Roll into enchiladas and place in a 9x9 pan. (you may have a lot of pineapple leftover a...

1 small onion chopped 1 4oz can chopped green chilies drained 2 cloves of garlic crushed 1 tabl veg oil 1 cup peeled & chopped tomatoes (I use canned diced) 1 can beef boullion 1 can chicken broth 1 1/2 cups water 1 1/2 cups tomato juice 1 tsp ground cumin 1 tsp chili powder 1 tsp salt 1/2 tsp pepper 2 tsp worcesthire sause 1 Tablespoon steak sauce Saute onions, chillies & garlic in oil - add rest of ingredients. Simmer on low for one hour I add shredded chicken Serve with toppings: Corn Tortillas : cut in strips and fry to crisp - salt and pepper This is the best part!!! 1 cup Cheddar Cheese grated avacado diced Sour Cream I usually double the recipe - leftovers are good.

This sounded horrible to me when I went to a Pampered Chef party when I first arrived in Hawaii. I had no idea how I would become obsessed with it! Yummers!!! 1 fresh pineapple, peeled, cored. You can buy a pineapple/apple corer from Pampered Chef which is expensive although I much much covet it....it is not necessary. You may also used canned pineapple, but if you have the chance to get a fresh one it is worth it. 1 small onion (red, maui, white...your choice) 1/2 cup or so cilantro. (Until recently I loathed cilantro and made this without it....turns out just great) Garlic to taste...me I like TONS. 1 clove or 2 is standard 1 Cucumber peeled and seeded 1 tomato seeded and cored. 1 jalepeno stem removed Juice of 1 lime. I like to add some lemon or lime zest as well. Salt to taste You can chop all these by hand or place in a food processor etc. It makes a fun and different appetizer or snack.

Ingredients 1 box chocolate cake mix (recommended: Duncan Hines) 1/2 cup coffee liqueur (Khalua) 2 cups fudge sauce (CLick here for my personal recipe), or 1 (16-ounce) jar fudge sauce 3 chocolate covered toffee candy bars , broken into pieces 1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar Directions Prepare the cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly. Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak in. Wrap the cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1-inch thick pieces. Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with 1/4 of the candy bar-bits then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Refrigerate until ready to serve. Cook's Note: Assemble the trifle shortly before serving or it will get soggy.

2-3 avocados, 1 bunch cilantro, juice of 2 limes, 1 garlic clove or some garlic salt or powder, salt, 1/2 onion, couple shakes of chili powder- Blend in food processor or blender for a creamy aioli texture. Or hand chop/mash for a more traditional guacamole.

2 cans fireroasted diced tomatoes, 1 bunch of cilantro(end cut off), juice of 3 limes, 2-3 garlic cloves, salt, 1 jalepeno with seeds, 1 small onion Toss is food processer. Tastes great! I mix with a little ranch to make a low fat yummy salad dressing.

FIG SAUCE (this I definitely measure) 2 1/2 cups port 8 dried black Mission figs, coarsely chopped 1 1/4 c chicken broth 2 sprigs of fresh rosemary (DO NOT use dried for this) 2 cinnamon sticks 1 tablespoon of honey 3 tablespoons unsalted butter cut into pieces ¼ teaspoon salt ¼ teaspoon freshly ground black pepper For the Fig Sauce: In a medium size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon and honey. Boil over medium-high heat until reduced by half, about 30 min. Discard the rosemary sprigs and cinnamon sticks (some of the rosemary leaves will remain the port mix. Transfer the port mix to a blender and puree until smooth. Blend in the butter, salt and pepper. (the sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using------I don’t do it in advance)

Teddy Folkman's Moules Fromage Bleu Serves one as a meal; two to four as an appetizer 1 1/4 pound rope-grown P.E.I. mussels 4 tablespoons blended oil (40 percent extra-virgin olive oil, 60 percent canola oil) 1/3 cup diced applewood-smoked bacon 1/3 cup thinly sliced shallots 1/4 cup Hook's Blue Cheese, or a similar mild, creamy blue 1/3 cup white wine, preferably a dry Chardonnay Juice of 1 lemon 1/3 cup baby spinach, cleaned and destemmed Sea salt, as needed Black pepper, as needed Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned. Add the shallots and mussels and toss together. Add the white wine and lemon juice and toss together.When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. Season to taste with sea salt and black pepper.Plate the mussels and top them with the remainder of the blue cheese. Serve with a French baguette and frites.

I have always wanted to try braciole . An avid lover Italian I just knew I would love this dish and boy was I right! Yum! I looked at several recipes online and combined a few and tweaked it to make it fit what I wanted. Enjoy! This is best if you can make it in the morning and let cook all day. Pronounced "bra- jole " or "bra- zhul " YOU WILL NEED: 1 Flank steak or 8 pieces of beef, thinly sliced. I used a flank steak and that had at it with a meat tenderizer to make thin and tender. Then I sliced it into 5 pieces . Prosciutto thinly sliced, enough to cover the flank steak 1 1/2 cups bread crumbs I went a little easy on the bread crumbs due to my personal tastes. 1/2 cup milk - eyeball it 2/3 cups Parmesan or Romano I used a block of parm and grated it fresh... mmmm .... and did about half of this to make room for other cheese Approximately 1/2 cup mozzarella/provolone/ fontina grated 1 small onion chopped **SEE ADDED VARIATIONS BELOW** Toothpicks 2 tbsp olive...

Hands on Prep 10 min Cook 20 min Serves 16 This makes teeny tiny cookies but they are mmmmmm.... takes the edge off a need for sweet. 1 package of 7 oz sweetened shredded coconut 1/2 cup fat free sweetened condensed milk 2 tbsp all purpose flour 1/2 tsp coconut extract 1/4 tsp vailla extract 2 egg whites 1/8 tsp salt Preheat oven to 325. Spray cookie sheet with nonstick spray Combine coconut, condensed milk, flour, extracts in bowl, mix well Beat egg whites with electric mixer on hight until stiff peaks form. 3-4 min Fold into coconut mixture 1/3 at a time. Drop dough onto cookie sheet by rounded tsp, making 32 cookies. Bake 20-22 min and golden brown. Cool until firm and then transfer to racks to cool completely. 2pt per serving.

Courtesy my SIL Tiffany... 2 tbsp butter 2 tbsp flour 1 tbsp dry mustard 1 cup milk 3 4 1/2 oz rounds of Brie (rind removed and cut into 1 inch cubes) 1 6 oz can artichoke hearts, drained and chopped 1/4 cup roasted red sweet pepper. (canned is fine) Belgian endive Melt butter over medium heat Stir in flour and mustard Stir in milk, whisk until smooth and gets thick and bubbly Add brie a little at a time, Keep whisking! Stir in artichoke hearts and red pepper, heat through and serve with endive leaves. We found the red pepper to be a little strong, I may half it next time.

My sister in law swears by this low cal recipe. Can't wait to try it. She found it at verybestbaby.com. Citrus Chicken Spoon fruit sauce over chicken and serve with greens. Ingredients: 1 cup fresh orange juice divided 1 teaspoon cornstarch 2 teaspoons extra virgin olive oil divided 2 tablespoons chopped shallot 2 cloves garlic finely chopped 1/2 cup water 1 tablespoon reduced-sodium soy sauce 1/2 teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon 1/2 teaspoon ground ginger 1 teaspoon butter 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves Makes 4 Serving(s) Prep Time: 10 mins.Cook Time: 25 mins. Preparation Instructions: COMBINE 2 tablespoons orange juice and cornstarch in small bowl; stir well. HEAT 1 teaspoon oil in small saucepan over medium-high heat. Add shallot and garlic; cook, stirring frequently, for 2 minutes. Stir in remaining orange juice, water, soy sauce, bouillon and ginger. Bring to a boil; cook, stirring occasionally, for 5 minute...

This is a great muffin recipe. I made this recipe using Krusteaz's Cranberry Orange muffin mix and they turned out like high fiber, bran muffins and were actually delicious.. Nice and filling. (Makes 18 Good sized muffins 3 points plus) 3 cups All Bran Extra Fiber cereal 1 1/2 tsp. baking powder (the recipe I used did not call for baking powder, but I would try next time.) 2 1/2 cups water Krusteaz box fat free muffin mix ( you can use any variety) Pour water over cereal and let stand 5 minutes. Add baking powder and box mix. Pour into sprayed muffin tins . Bake according to box directions.

6 Tbsp Fat free sour cream 2 tbsp prepared horseradish 1 tbs dijon 3/4 tsp salt 1 1/4 lbs boneless beef short ribs, trimmed of visible fat and cut into 1 1/2 inch chunks 1/2 tsp freshly ground pepper 2 onions, sliced 1 lb small whole potatoes (white) 1 1/2 cups small whole baby carrots 2 garlic cloves, chopped 1 bay leaf 1 cup low sodium beef broth 2 tbsp Worscestershire sauce 3 tbsp flour 3 tbsp cold water 1 tbsp chopped parsley Makes 4 servings 1. Prepare horseradish cream. Combine the sour cream, horseradish, mustard and 1/4 tsp salt in small bowl. Cover and refrigerate until use. At least 4 hours. 2. Sprinkle ribs with remaining salt and pepper. Spray large skillet with nonstick spray and set over medium high heat. Add ribs and cook, turning once until browned about 8 minutes. 3. Transfer ribs to slow cooker. Add onions, potatoes, carrots, garlic and bay leaf. Pour brother and worcestershire sauce over meat and veggies. Cook until meat and veggies are fork tender. 4-5 ...

2 tsp olive oil Four 4-ounce skinless chicken thighs 1 onion, chopped 3 garlic cloves, minced 3 cups sliced mushrooms One 14 1/2 oz can diced tomatoes 1 green bell pepper, seeded and diced (I might use red) 1/4 cup tomato paste 1 tsp oregano 1/2 tsp black pepper 4 cups hot cooked spaghetti 1. In a large non-stick skillet, heat the oil, Add chicken and brown 2 minutes on each side. Transfer to plate. 2. In same skillet, cook the onion and garlic, stirring as needed until softened about 5 min 3. Add mushrooms, tomatoes, bell pepper, tomato paste, oregano, and black pepper. Bring to a boil, stirring as needed. Return chicken to skillet. Reduce heat and simmer, covered, stirring as needed, until chicken is cooked through. About 25 min. Serve the spaghetti, topped with the chicken and sauce. 419 calories 2g fat 5g fiber 8 pts .

2 large yams or sweet potatoes, peeled and cut into 1 inch slices 1/2 navel orange, cut into 4 pieces One 8 ounce can unsweetened pineapple tidbits (reserve juice) 1/2 tsp cinnamon 1/4 tsp nutmeg 2 tsp reduced calorie margarine 1. Preheat oven 375 2. In a 2 quart casserole, combine yams, orange, pineapple and juice, cinnamon and nutmeg. Dot with margarine. Bake uncovered until yams are tender - about 45 min. 191 calories 1g fat 6g fiber 3pts.

I got this from a Weight Watchers Cookbook. Looks great and can't wait to try it! 4 large baking potatoes 1 garlic bulb 1/2 cup low sodium chicken broth 1/2 cup nonfat sour cream 1/2 tsp pepper 1/4 cup parmesan cheese grated Paprika 1. Preheat oven 425 2. Peirce potatoes several times with a fork, place on baking sheet. Wrap the garlic in foil and place alongside the potatoes. Bake until potatoes are tender and garlic is browned and softened. (50-60 min). Let cool about 15 min until cool enough to handle. 3. Halve potatoes lengthwise, scoop out pulp into bowl, leaving skins intact. Cut the garlic bulb in half and squeeze out pulp and add to potato. Add broth, sour cream, and pepper. Stir and mash with a fork to desired texture. Spoon stuffing back into potato skins. Sprinkle with cheese and paprika. 4. Return to oven until heated through. About 15 minutes. 153 calories, 1g fat, 3g fiber 3 pts.