1 lb boneless beef top sirloin steak
1 in. cube peeled fresh gingerroot, finely chopped
2 garlic cloves, pressed
1 medium carrot, peeled and cut into julienne strips
2 tsp sesame oil, divided
1 cup chopped broccoli
1 cup mushrooms, sliced
1/2 cup diced red bell pepper
3 cups cooked converted rice
1/2 cup sliced green onions with tops
3/4 cup teriyaki baste and glaze (thickened teriyaki sauce)


Using toothed end of Meat Tenderizer, flatten steak; slice into thin strips. In large resealable plastic food storage bag, combine steak, gingerroot and garlic; seal bag and marinate in refrigerator at least 30 minutes.

Cut carrot into julienne strips; cut strips into 1-in. pieces. Heat Stir-Fry Skillet over medium-high heat until hot. Add 1 tsp of the oil and half of the steak mixture; stir-fry 2-3 minutes or until outside surfaces of steak are no longer pink. Remove from Skillet; keep warm. Repeat with remaining oil and steak mixture.

Add carrot, broccoli, mushrooms and bell pepper to Skillet; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add cooked rice, green onions and teriyaki baste and glaze; stir until combined. Return steak mixture to skillet; stir and serve immediately.


8 servings


Pampered Chef


Calories 220, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 27 g, Protein 16 g, Sodium 650 mg, Fiber 1 g

16 oz lean ground turkey breast
1/4 tsp cumin
1 Tbsp vegetable oil
1 red pepper, chopped
2 cups sliced small mushrooms
1 Tbsp chipotle peppers in adobo sauce, finely chopped (about 1 pepper)
8 eggs
1/4 cup milk
1/4 cup chopped fresh cilantro
1 cup shredded low-fat Mexican blend cheese
1/3 cup green onions


Heat oven to 350°F. Lightly spray 12-cup muffin pan with cooking spray. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Sprinkle with cumin; stir to mix.

In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers. Cook 5 minutes, stirring occasionally, until mushrooms are cooked.

In large bowl, whisk eggs, milk and cilantro until well mixed. Stir in turkey, cheese, mushroom mixture and green onions. Spoon mixture into muffin cups, filling approximately 3/4 full. Bake 20 minutes or until set.


12 servings


Jennie-O (featured on The Biggest Loser)


Calories 120, Fat 3.5g, Protein 17g, Cholesterol 30mg, Carbohydrates 5g, Sodium 220mg, Fiber 0g, Saturated Fat 2g, Sugars 4g

1-1/2 lbs chicken breast
14.4 oz can fat free chicken broth
15 oz can black beans, drained and rinsed
2-10 oz cans Ro-Tel original diced tomatoes with mild green chilies, drained
8 oz frozen corn (about 1-1/2 cups)
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
salt to taste


Combine chicken broth, beans, tomatoes, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.


8 servings


skinnytaste.com

1/2 cup quinoa, rinsed
3-1/2 cups water, divided
1/2 lb. lean ground turkey
1 large sweet onion, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. ground cinnamon
2, 15-oz. cans black beans, rinsed and drained
28 oz. can crushed tomatoes
1 medium zucchini, chopped
1 chipotle pepper in adobo sauce, chopped
1 Tbsp. adobo sauce
1 bay leaf
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1 cup frozen corn, thawed
1/4 cup minced fresh cilantro


In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork and set aside.

Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer.

Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard bay leaf; stir in cilantro.


9 servings (2-1/4 quarts)


Nutritional Facts 1 cup equals 264 calories, 5 g fat (1 g saturated fat), 20 mg cholesterol, 514 mg sodium, 43 g carbohydrate, 9 g fiber, 15 g protein.


Taste of Home

1-1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
5 Tbsp. butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 oz. all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
Cooking spray


1. Preheat oven to 350°.

2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground allspice). Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes (35-40 min for mini load pans) or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely.


16 servings


Cooking Light

Salsa
2/3 cup mango, diced
2/3 cup pineapple, diced
2 Tbsp red onion, minced
1 Tbsp jalapeño pepper, minced
1-1/2 tsp cilantro, chopped
1-1/2 tsp lime juice
1/8 tsp salt
1/8 tsp black pepper, freshly ground

Chicken
4, 6-oz boneless, skinless chicken breast halves
1/4 cup pineapple juice
3 Tbsp cilantro, chopped
3 Tbsp soy sauce
2 Tbsp honey
1 tsp lime juice
Dash crushed red pepper
Cooking spray


To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.

To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.

Prepare grill.

Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.

Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.


4 servings


Cooking Light


We liked the salsa so much that we tended to use more, so if you like mango salsa, make a little more than the recipe calls for.

8 oz. penne, uncooked
1 lb. hot Italian turkey sausage (about 4 links)
1 each med. green, red and yellow bell pepper, cut into 1/4-inch strips
1/2 cup onion, coarsely chopped
2 cloves garlic, pressed
14.5-oz can diced tomatoes in sauce, undrained
8-oz can tomato sauce
2 tsp. Pantry Italian Seasoning
1/4 cup fresh Parmesan cheese, grated (1 oz.)


Cook pasta according to package directions in Professional (4 qt.) Casserole; drain and keep warm.

Meanwhile, cook sausage in Family (12-in.) Skillet over medium-high heat 14-16 minutes or until sausage is lightly browned and no longer pink, turning occasionally. Remove sausages from skillet; cut diagonally into 1-inch pieces and set aside. Cut bell peppers into 1/4-inch strips using Chef's Knife. Coarsely chop onion using Food Chopper.

In same skillet, cook bell peppers, onion and garlic pressed with Garlic Press over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce and seasoning mix. Cook and stir 1-2 minutes or until heated through.

Place pasta in large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.


6 servings


Pampered Chef, It's Goof For You

4 boneless, skinless chicken breasts (3-4 oz each)
2 egg whites
1 clove garlic, pressed
1 cup fat-free seasoned croutons, grated (1/2 cup crumbs)
1/4 cup fresh Parmesan cheese, grated (1 oz)
1 tsp dried oregano leaves
1/8 tsp ground black pepper
2 Tbsp all-purpose flour
4 oz angel hair pasta, uncooked
14-oz jar tomato and basil spaghetti sauce
1/4 cup reduced-fat mozzarella cheese, shredded (1 oz)


Preheat oven to 425˚F. Using Kitchen Shears, remove chicken from package and trim off any visible fat.

Using Mini-Whipper, beat egg whites in Classic Batter Bowl until frothy. Press garlic into egg whites using Garlic Press. Using Deluxe Cheese Grater fitted with coarse grating drum, grate croutons and Parmesan cheese into shallow bowl. Add oregano and black pepper; mix well.

Coat chicken breasts with flour. Dip into egg white mixture. Coat both sides of each chicken breast with crumb mixture, shaking off excess. Discard any remaining crumb mixture. Place chicken on Classic Round Stone; lightly spray with oil using Kitchen Spritzer. Bake 20-25 minutes or until chicken is no longer pink and juices run clear.

Meanwhile, cook pasta according to package directions; drain. Place spaghetti sauce in Small Micro-Cooker. Microwave, covered, on HIGH 2 minutes or until hot. Divide pasta among four serving plates. Top with one chicken breast half, a scant 1/2 cup spaghetti sauce and 1 tablespoon mozzarella cheese.


4 servings


Pampered Chef, It's Good For You

Cooking spray
1/4 cup cornmeal
1 tsp dried thyme
1 tsp dried basil
Garlic powder, to taste
Lemon pepper, to taste
Cajun spice, to taste
2, 8-oz catfish fillets
1/2 tsp paprika


Preheat oven to 400˚F. Spray the vegetable oil over the baking sheet three times to coat. Put the cornmeal, thyme and basil on a large plate and mix well.

Sprinkle garlic powder, lemon pepper and Cajun spice on both sides of each catfish fillet. Coat the fillets thoroughly with the cornmeal mixture and transfer them to the prepared baking sheet.

Dust each fillet with paprika. Coat the catfish lightly with cooking spray. Place the baking sheet on the bottom shelf of the oven. Bake for 20 minutes. Reduce heat to 350 degrees F, and bake for about 5 minutes more, until the crust is golden and the fish flakes easily.


2 servings


Oprah's cookbook

2 cans diced tomatoes, drained
1 can black beans, drained
1 14-oz can corn, drained
1 small red onion, chopped
½ bunch cilantro, chopped
¼ cup red wine vinegar
Salt & pepper, to taste


Mix all ingredients together. Refrigerate 30 minutes, then serve. If preparing ahead of time, mix all ingredients except the red wine vinegar. Mix in vinegar 30 minutes before serving.

Serve with Scoops tortilla chips so you can easily pick up the chunks.


Friend

16-oz can 99% fat-free refried black beans
3/4 cup reduced-fat Mexican blend cheese, divided
3/4 cup thick & chunky salsa, divided
2 tsp lime juice
2 cloves garlic, pressed
2 tsp Southwestern Seasoning Mix
3/4 cup red bell pepper, diced, divided
1/2 cup whole kernel corn
2 Tbsp cilantro, snipped


Preheat oven to 350˚F. In Classic Batter Bowl, combine refried beans, 1/2 cup of the cheese, 1/4 cup of the salsa, lime juice, garlic and seasoning mix. Spread bean mixture onto bottom of Mini-Baker.

Sprinkle 1/2 cup of the bell pepper and corn evenly over bean mixture. Spoon remaining salsa over corn mixture. Bake 22-25 minutes or until heated through. Top with remaining cheese, remaining bell pepper and cilantro. Garnish with sour cream, if desired.


14 servings


Pampered Chef, It's Good For You

1 cup uncooked orzo
1-1/3 cups diced zucchini
1/3 cup diced red onion
1/3 cup minced fresh parsley
3 Tbsp. fresh lemon juice
1 Tbsp. minced fresh or 1 tsp dried basil
1 Tbsp. olive oil
2 tsp. minced fresh mint
1/2 tsp. salt
1/4 tsp. black pepper
1 cup diced tomato
1/3 cup (1-1/2 oz.) crumbled feta cheese
2 Tbsp. chopped pitted kalamata olives


Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.


6 servings (3/4 cup)


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