It was a Cooking Light kind of day

Every once in a while I sit down with my recently-delivered Cooking Light magazines, and go through them to see what I might like to fix. I found a lot of recipes from the October and December issues (was there a November one?), and tried three of them. I'm always looking for good ways to fix fish - since A) it's good for you and B) Don often brings back fish from the ocean or Lake Mead. This recipe was simple, quick, and tasty. The fish itself was prepared as I often prepare it, but with the added touch of sprinkling it with garlic powder before it was breaded. The rémoulade was rich - I LOVED it. You have to be careful how much you use, because you could easily use too much. The recipe said it made enough for 2, but I cooked up 3 fillets and still had a little sauce left over. It reminded me of a tartar sauce, but I thought it was better.

Pan-fried Fish with Rémoulade

adapted from Cooking Light
Sauce:
1 tablespoon chopped fresh parsley
2 tablespoons reduced-fat mayonnaise
1 teaspoon chopped capers
1 teaspoon whole-grain Dijon mustard
1/2 teaspoon minced fresh garlic
1/2 teaspoon fresh lemon juice

Fish:
1/4 cup all-purpose flour
1/2 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
2 (6-ounce) skinless halibut fillets
(I used 3 mahi mahi fillets)
1/4 teaspoon salt
1/4 teaspoon garlic powder (I substituted garlic salt for the salt and garlic powder)
* 1 tablespoon canola oil
* 2 lemon wedges
1. To prepare sauce, combine the first 6 ingredients.
2. Place flour in a shallow dish. Place panko in another shallow dish. Place egg white in another shallow dish.
3. Sprinkle fish evenly with salt and garlic powder. Working with 1 fillet at a time, dredge fish in flour, shaking off excess. Dip fish into egg white, allowing excess to drip off. Coat fish completely with panko, pressing lightly. Set aside. Repeat procedure with remaining fish, flour, egg white, and panko.
4. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat. Add fish to pan; reduce heat to medium, and cook 4 minutes on each side or until browned and fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce and lemon wedges.

In addition to a salad, I fixed this dish with the fish:

Eastham Turnip-Potato Gratin

adapted from Cooking Light

1 ¼ pounds medium turnips (about 2, the size of baseballs), peeled and cut into (1/8-inch-thick) slices
Cooking spray
½ teaspoon kosher salt
½ teaspoon black pepper
¾ pound baking potato, peeled and cut into (1/8-inch-thick) slices
¾ cup (3 ounces) grated Gruyère cheese, divided
¾ cup fat-free, less-sodium chicken broth
1. Place turnips in saucepan; cover with water. Bring to boil. Reduce heat; simmer 15 minutes or until tender. Drain; pat dry.
2. Preheat oven to 350°.
3. Arrange one third of turnips in a 2-quart baking dish coated with cooking spray; sprinkle with one third of salt and one third of pepper. Arrange half of potato over turnip. Sprinkle 6 tablespoons cheese evenly over potato. Arrange one third turnip over cheese; sprinkle with one third of salt and one third of pepper. Arrange remaining potato over turnip. Arrange remaining turnip over potato; sprinkle with remaining salt and remaining pepper. Pour broth over vegetables. Cover with foil, pressing foil down onto turnip slices. Bake at 350° for 1 hour.
4. Preheat broiler.
5. Uncover turnips; sprinkle with the remaining 6 tablespoons cheese. Broil 8 minutes or until lightly browned.

Notes:
While the recipe calls for broiling, I just added the cheese and continued cooking another 10 minutes. I also had to drain off some liquid before I added the cheese topping.


Dessert was a dish that somehow made its way into Cooking Light, but definitely wasn't light. It was a makeover, and I suppose that since they reduced the calories somewhat from the original, it qualified to be in the magazine. But ONE SLICE (which was ONE-TWELFTH of the cake) was 52 grams of carbs. Hmmm. I think next time I'll make it (and there will be a next time), I'm going to omit the sugary topping and add the coconut to the cake batter.




Sticky Date and Coconut Cake
adapted from Cooking Light

Cake:
1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons butter
Dash of salt
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

Topping:
2/3 cup packed light brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons butter
2 teaspoons fat-free milk

1. Preheat oven to 350°.
2. To prepare cake, combine first 5 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in date mixture, granulated sugar, vanilla, and egg until well combined. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 20 minutes.
4. To prepare topping, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Pour brown sugar mixture over cake; bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Run a knife around outside edge. Cool completely on a wire rack.

Acorn Squash - a new vegetable for us

I "discovered" a new vegetable - acorn squash. We'd never had it before; I never knew how to fix it. I was shopping for groceries at the commissary, and an older couple was discussing which ones to get. I asked the woman, "How do you fix that?" She explained that it was really simple - cut it in half, scoop out the seeds, add a little brown sugar and butter, and bake.

I did a little research to refine the technique further, and this is what I came up with:

Baked Acorn Squash

1 medium acorn squash
2 tablespoons butter
2-3 tablespoons brown sugar (we like ours sweet)

Preheat oven to 350˚. Spray a small baking dish with nonstick cooking spray. Cut squash in half vertically through the stem. Using a spoon, scoop out the insides and discard them. Place face down on baking dish and bake for 35-40 minutes. Turn over. (You might have to move them to a dish with sides so they don't fall over.) Place a tablespoon of butter and about a tablespoon and half of brown sugar in each half. Bake another 35-40 minutes. Serves 2.

The taste is reminiscent of sweet potato, but not as sweet. This is a joy to find something new and good. I found a different way to fix it here, a nice recipe by Alanna of A Veggie Venture.

It's Been A Long Wait

In January of 2005, I put this bracelet on. It says THINK BLUE 11/04/08. I've never taken it off - and have proudly explained to anyone and everyone who asked about it what it said and meant. I told myself that eventually I could take it off for the right reason - President Barack Obama.











I told my sister this morning that I'd have a "ceremonial removal of the wristband," and would cut it into little pieces. So, there it is.







I can't wait to see how our country changes and how the world reacts to this. I really don't know what else to say - except that watching Jesse Jackson cry tears of joy said it all just now. I am so proud to be an American.

Well, Hello Again!

Yes, I know it's been a while. A month and a half! But you see, it's not that I haven't cooked, it's that I've cooked all my favorites, so there wasn't a whole lot to post about. I DID try two new recipes recently - so I decided to share them.

The first has been in my cookbook for a long time, and I just got around to trying it. I've been wanting simple, tasty, oven recipes for chicken, now that it's getting colder. I like to cook meals or main dishes in the oven to help warm the house. This one's a "keeper."

Baked Pineapple Chicken

1 20 oz. can pineapple chunks
1 clove garlic, crushed
2 teaspoon cornstarch
2 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
1 teaspoon rosemary, crushed
6 boneless skinless chicken breasts
1 lemon , thinly sliced


Drain pineapple, reserving juice. Combine reserved juice with garlic, cornstarch, Worcestershire, mustard, and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up. Broil until browned. Stir sauce; pour over chicken. Bake at 400˚ 30 minutes. Arrange pineapple and lemon slices around chicken. Spoon sauce from baking pan over all; continue baking 5 more minutes.

Next is a fabulously easy and yummy dessert, that must be eaten in small quantities- though you'll want to eat as many as you can, they're so good. I love pecan pie, and these are like eating pecan pie filling but with a tasty crackly crust on top.

Pecan Pie Cupcakes


1 cup chopped pecans
½ cup all-purpose flour
1 cup packed brown sugar
⅔ cup butter, melted
2 eggs
Preheat oven to 350-degrees F. Liberally grease muffin tins with cooking spray; set aside. (I used silicone muffin cups sprayed with Pam for Baking and they slid right out.)

Combine all ingredients and mix well; fill each muffin cup 2/3 full. Bake 18 to 22 minutes or until golden brown. Makes 13-14 regular-sized cupcakes, or about 30 miniature ones.

Pecan-Crusted Chicken with Orange Dipping Sauce

I heard this on the radio the other day as a way to do some shrimp - but since Don can't eat shrimp, I tried it with chicken. So quick and easy to prepare, and so good!

Pecan-Crusted Chicken with Orange Dipping Sauce

2 boneless, skinless chicken breasts (I bet if you used chicken tenders or cut the breasts into smaller pieces, it would take an even shorter amount of time.)
1 egg white
1/2 cup panko bread crumbs
1/4 cup pecan pieces, ground
salt and pepper
1 teaspoon mustard
3 tablespoons orange marmalade
3 tablespoons orange juice
1/2 teaspoon crushed red pepper

Preheat oven to 375˚. In a shallow bowl, whisk the egg white until frothy. Combine the panko crumbs and pecans with salt and pepper to taste in another bowl. Dip the chicken in the egg white to coat, and then in the pecan-panko mixture. Place chicken on a baking sheet coated with nonstick cooking spray. Bake about 30 minutes or until chicken is cooked through.

Orange Dipping Sauce: Combine mustard, marmalade, orange juice, and red pepper in a small bowl. Microwave 30 seconds.

Note: That's fried okra in the picture with the chicken.

Mole-Style Pork Chops, Zucchini and Carrot Ribbons

About once a week, Cooking Light sends me a recipe that I just HAVE to try. Last week the daily recipe was Mole-Style Pork Chops. I love mole - the unique chocolate flavor is something that takes a little getting used to - but it wasn't overpowering in this recipe. These chops were spicy and flavorful, and cooked just to where they were still juicy. The juice blended with the spicy coating to make a little sauce that coated each piece I cut.

Mole-Style Pork Chops
from Cooking Light

1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
1 teaspoon ground chipotle chile peppers
1/2 teaspoon salt
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
Cooking spray

Heat a grill pan over medium heat.

Combine first 6 ingredients; rub evenly over both sides of pork. Lightly coat pork with cooking spray. Place pork on grill pan; cover and grill 3 minutes on each side or until done. Let stand 3 minutes.

In keeping with my goal of having potatoes as a side dish only once a week, I decided to try this recipe sent to me by Alanna of A Veggie Venture. I bought the little julienne gadget from Pampered Chef many years ago, but haven't used it much. It was perfect for this job, and so easy to use!

Zucchini and Carrot Ribbons
from Alanna of A Veggie Venture

2 carrots, washed but peels on (or off if you prefer)
1 tablespoon butter
2 cloves garlic, minced
2 medium-size zucchini, blossom and stem ends removed
Salt & pepper

Cut the carrots into ribbons, then in half. (I didn't cut mine in half.) Heat the oil or butter in a large skillet til shimmery. Add the garlic and the carrots, stirring to coat with fat. Let cook, stirring often, while cutting the zucchini. Add the zucchini to the skillet, stirring to coat and to distribute the heat. Cook til soft (or al dente if you prefer). Season with salt and pepper. Serves 4

Great Tastes! (and healthy, too)

I love burgers. But not all burgers are created equal. In my younger days, I enjoyed Quarter Pounders and Whoppers, which is obviously one of the reasons I'm where I'm at today, weight-wise. Thanks to fellow bloggers and some good magazines, I've been trying some different burgers. Tonight's burger was a repeat from March, Turkey Burgers with Curry-Lime Mayo.






To go with it, I made some Zucchini Oven Chips. I "borrowed" the recipe from Joe of Culinary in the Country, and even used his tip of adding some cayenne to the breading. These were virtually non-fat, yet tasted just as good as the fried zucchini I love so much. We didn't need a dipping sauce with these since they were so flavorful, but I'm sure you could try some ranch dressing if you wanted.




Zucchini Oven Chips
from Joe of Culinary in the Country

¼ cup dry breadcrumbs
¼ cup (1 ounce) grated fresh Parmesan cheese (I used Asiago)
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
⅛ teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 ½ cups (1/4-inch-thick) slices zucchini (about 2 small)
*I added between 1/4 to 1/2 tsp of Cayenne
Cooking spray

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. (Joe and I did these on a baking stone instead). Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

I've been given an award!

Teresa Cordero Cordell, who has a blog called Mexican-American Border Cooking, has bestowed on me the El Premio Arte y Pico award. Now I'm not totally sure what it's all about, but it's turned into a sort of meme, where each winner picks 5 more to give the award to. Teresa said she picked me because I'm a "woman of many talents. First, she’s a stickler for proper grammar, she loves to cook, and she loves to stitch. My cross stitching days are over (arthritis), but I still crotchet for short periods of time. So any cook who also has a passion for stitching is allright in my book." Cool!!!!!! And thanks so much for the honor, Teresa!

Now, I'm supposed to come up with 5 other bloggers to honor. I'll work on that for a day or two and come back and add it.

Home Again

We left Colorado Saturday morning, and spent Saturday night at the Richfield, Utah KOA. Sunday night we stayed at Whiskey Pete's in Primm, Nevada - it's a hotel/casino on the Nevada/California state line - cheap motel, average casino, good location for travelers who don't want to stay in Vegas, and a great steakhouse. We were home by 9 am on Monday.

Tuesday was the commissary trip to restock the pantry and refrigerator, Wednesday was Costco, and today was Trader Joe's. I'm back in business!

Cooking Resolution for Fall 2008: Limit potato side dishes to once a week. We really overdid the potatoes on our trip.

Tonight I tried an old recipe again plus a new one. The old one was Mahi Mahi with Jalapeño-Lime Butter, and in keeping with my new resolution, the new one was Tomatoes Florentine. Don really liked this (I did, too) and it was so easy that it'll be a repeat.

Tomatoes Florentine

6 medium tomatoes
salt
½ cup light cream
1 egg yolk
1 10 oz. pkg. frozen spinach, cooked, chopped, drained (I failed to read this part and squeezed the thawed spinach dry inside paper towels without cooking it. It still turned out wonderful.)
3 Tablespoons butter, melted

Cut top (1/4 in.) off each tomato. Scoop out insides. Sprinkle insides with salt. Combine cream and egg yolk; add spinach and 1 T of the butter. Salt to taste. Heat, stirring, just to simmering. Fill tomatoes with the creamed spinach. Place in baking dish. Top each with 1 t melted butter. Bake at 375˚ for 20 minutes. Serve hot.

Vacation Picture

Reflection on McKee Pond, near Marble, Colorado

Going on Vacation

I might not be posting for a while - we're leaving Tuesday morning for a 45-day trip to Colorado. We'll be at Redstone, on the Crystal River for a few nights, then Vega State Park on the Grand Mesa, then Turquoise Lake near Leadville, Tomichi Creek east of Gunnison, Taylor Park Reservoir, and then Lake City.

I hope to relax, cross-stitch, read, cook, and totally forget about work for 45 days. I'll take lots of pics, but they'll be posted over on my travel blog, Wanderlust. If I create any culinary masterpieces that I just HAVE to share, I'll post them here. Otherwise, I'll see you in August!

Up On My Grammar Soapbox - Mixed-Up Apostrophes

I pulled up to the BX at March Air Base the other day, and first saw this sign.











Then as I went inside, I saw this one:
(MENS SHIRTS)






Apparently, the apostrophe that belonged on this sign had wandered over to the Espressos sign.

Chicken-Peanut Chow Mein

This is another recipe from the daily "Dinner Tonight" emails I get from Cooking Light. It was today's recipe, but was in the April 2006 print version of the magazine. I had all the ingredients except mushrooms, so I just picked a few up at the store on my way home. I made a few changes - Don's allergic to shellfish, so instead of the oyster sauce, I substituted Yoshida's Gourmet Sauce and left out the sugar the original recipe called for. My version of the recipe is below.

Chicken-Peanut Chow Mein
adapted from Cooking Light

1 cup matchstick-cut carrots
8 oz. spaghetti noodles (I used Dreamfields)
1 cup sugar (snap) peas
1 large boneless, skinless chicken breast
3 tablespoons soy sauce, divided
3/4 cup chicken broth
2 tablespoons Yoshida's Gourmet Sauce
1/2 teaspoon crushed red pepper (original recipe called for 1/4 teaspoon, but we like it spicy!)
1 1/2 cup sliced mushrooms
2 teaspoons bottled fresh ground ginger
1 cup sliced green onions
2 tablespoons dry-roasted peanuts, coarsely chopped

Bring a pot of water to a boil; add carrots and noodles. When the noodles are almost done, add the peas and cook another 3 minutes. Drain. Heat 2 teaspoons oil in a large skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm. Combine remaining soy sauce, chicken broth, Yoshida's sauce, and red pepper flakes. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts. Serves 4.

Fruit Bread - Bread Machine Recipe

I made this for Don the other day, and of course, had to try a slice. He likes date-nut bread, which is usually a quick bread - made with lots of sugar and fat. This one's a little lighter, since it's a bread machine recipe, and I used some whole wheat flour in it. I got the recipe from Linda, a fellow baker on my bread machine Yahoo group.

Fruit Bread - High Altitude version
from Linda Darwent

1 1/3 cups liquid (I used water), warmed slightly
2 tablespoons butter or margarine
1 teaspoon salt
2 tablespoons brown sugar
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1/2 cup dried fruit (I used chopped dates; Linda has used cranberries; you can try apricots, raisins...any dried fruit)
1/2 cup chopped walnuts or pecans
1 teaspoon bread machine yeast

Place all ingredients in machine in order listed. Use sweet or whole wheat setting. Makes 1 1-pound loaf.

Chipotle Chicken Taco Salad

I grew up on my Mom's Texas-style taco salad - you know, the one with ground beef, lettuce, tomatoes, kidney beans, cheese, and tortilla chips. We added a few other things, too, but that's the basic taco salad. This one came to me via email yesterday - I subscribe to a daily "Dinner Tonight" email from Cooking Light. One look at this one and I new we had to have it for dinner last night. All I had to go buy was the avocado - you just don't keep those lying around the house. I like the "coolness" of this one from the sour cream, and the chipotle flavor made it really unique. (Yes, I know "really unique" is hyperbole...).

Chipotle Chicken Taco Salad
from Cooking Light

Dressing:
⅓ cup chopped fresh cilantro
⅔ cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
¼ teaspoon salt
Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
½ cup diced peeled avocado
⅓ cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Patty Melts and My New Love

I was first attracted to this recipe by the picture in the magazine, and then by the simple ingredients and directions. After I made it, I was thrilled with how little time it took to make it. The onions took about 3 minutes, the meat 4, and then the whole sandwich about 2. Boy, was it yummy! We've added this one to our list of all-time favorites - so now I'm going to be looking for more sandwiches - grilled and pannini.

Patty Melts with Grilled Onions
adapted from Cooking Light


1 medium onion, thinly sliced
1 teaspoon balsamic vinegar
1/2 lb. lean ground beef
1/8 teaspoon salt
dash pepper
2 tablespoons Dijon mustard
4 slices rye bread
1/2 cup shredded Jarlsberg or other Swiss cheese

Preheat electric grill or pannini pan. Sprinkle onion with balsamic vinegar. Spray pan with nonstick cooking spray and add onion. Cook about 3 minutes; remove and keep warm. Divide beef into two patties and sprinkle with salt and pepper. Add patties to pan; cook about 4 minutes or until done. Spread 1 teaspoon mustard over 2 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, half of the onion, and 2 more tablespoons cheese. Spread about 1 teaspoon mustard on remaining bread slices; place, mustard side down, on top of sandwiches. Wipe pan, if necessary. Add sandwiches, and cook about 3 minutes or until bread is lightly browned and crusty. Makes 2.

My new love is my grill/pannini pan. I've used it to grill meats, but this was the first time I'd used it to make sandwiches. Now I want some great recipes. Do you have any to share?

Hanging out in Barnes & Noble...

Sometimes I like to go to Barnes & Noble and sit and read. I was there the other day, sipping on a sugar-free iced coffee, and perusing a Taste of Home Healthy Cooking magazine. There were so many recipes in it I decided to buy it. This was one of the first recipes I tried.

Oregano Olive Chicken
adapted from Taste of Home Healthy Cooking

1 broiler-fryer chicken, cut up and skin removed
¼ tsp. pepper
2 Tablespoons olive oil
½ cup white wine
½ cup pimiento-stuffed olives, chopped
¼ cup capers, drained
1 Tablespoon dried oregano
1 Tablespoon cider vinegar
2 garlic cloves , minced
1 teaspoon minced fresh thyme
Sprinkle chicken with pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet. Combine the remaining ingredients; pour into skillet, stirring to loosen brown bits. Bring to a boil. Return chicken to pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Serves 6. I served this with some rice. The chicken itself has 2 grams of carbohydrates per serving.


Another recipe from the same magazine tasted too good to be low-carb and low-calorie. I had some South Beach Diet non-fat cottage cheese - which I decided I didn't like straight from the carton - and by using Dreamfields pasta, this was a great healthy pasta dish that was full of flavor. I added some crushed red pepper for a little kick. I took a great picture, and then accidentally deleted it.

Baked Mostaccioli
adapted from Taste of Home Healthy Cooking Magazine

8 oz. uncooked mostaccioli or penne (I used Dreamfields)
1/2 pound lean ground turkey
1 small onion, chopped
1 14 1/2-oz. can diced tomatoes, undrained
1 6-oz can tomato paste
1/3 cup water
1 tsp dried oregano
1/2 tsp salt
1/2 tsp crushed red pepper
1/8 tsp pepper
2 cups (16 oz.) nonfat cottage cheese
1 tsp dried marjoram
1 1/2 cups (6 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large saucepan or deep skillet, cook the turkey and onion over medium heat until the meat is no longer pink; drain if necessary. Stir in the tomatoes, tomato paste, water, oregano, salt, red pepper, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. In a small bowl, combine cottage cheese and marjoram; set aside. Drain mostaccioli. Spread 1/2 cup meat sauce into an 11 x 7 x 2-inch baking dish coated with cooking spray. Layer half of the pasta, meat sauce and cheese. Top with cottage cheese mixture. Layer with remaining pasta, meat sauce and mozzarella cheese. Sprinkle with Parmesan. Bake, uncovered, at 350˚ for 30-40 minutes or until bubbly and heated through. Serves 6.

Bean Dip (as good as the name brand!)

When Don and I go camping, one of our favorite snacks is Frito-Lay Bean Dip - with Fritos Scoops. I found a recipe on recipezaar for a copycat - and gave it a try this afternoon. For $.69 for a can of refried beans, plus pennies for the add-ins, this recipe made 3 times as much as a little can of the name brand. We thought it tasted exactly like Frito-Lay's!

Lito-Fray Bean Dip

1 (15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
½ teaspoon salt
½ teaspoon granulated sugar
¼ teaspoon onion powder
¼ teaspoon paprika
⅛ teaspoon garlic powder
⅛ teaspoon cayenne pepper

1. Combine refried beans with the other ingredients in a food processor.
2. Puree ingredients on high speed until smooth.
3. Cover and chill for at least an hour before serving.

Pork Tenderloin with Sage, Garlic, and Honey

This was pretty tasty, and was very easy to make. I had a pork tenderloin I needed to cook, and thought I'd try a recipe for a pork roast.

Pork Tenderloin with Sage, Garlic, and Honey
adapted from Cooking Light

2 Tablespoons olive oil
2 teaspoon lemon juice
2 cloves garlic, crushed
3 Tablespoons fresh sage, minced
OR
2 teaspoon crumbled dried sage
½ teaspoon coarsely ground black pepper
2 Tablespoon honey

Heat oven to 400˚. In small bowl, stir together oil, lemon juice, garlic, sage and pepper. Brown meat in a little olive oil in an ovenproof skillet. Brush with lemon juice mixture; roast for 10 minutes. Brush honey over top and sides; roast another 15 minutes more.

Two Low Carb Recipes

These were inspired by Kalyn. She'd made some Hamburger Kebabs, and I wanted the same flavors in ground turkey. I didn't have any pine nuts, but I had plenty of pistachios - and they're definitely Mediterranean, too.

Mediterranean Turkey Meatloaf Muffins

1/3 cup pistachios
½ medium onion, cut in chunks
¾ lb. ground turkey
1 egg
2 Tbsp. dried parsely
1 tsp dried oregano
½ tsp salt
¼ tsp pepper
2 Tblsp. bottled Italian dressing for basting the tops

Preheat oven to 400˚. Combine pistachios and onion in food processor; pulse until nuts are finely chopped. Add turkey, egg, parsley, oregano, salt and pepper, and pulse until mixed well. Divide into 6 lightly-greased muffin cups. Baste tops with Italian dressing. Bake 30 minutes.

Dessert was another low carb treat borrowed from the South Beach Diet folks. I found almond meal at a good price at Trader Joe's today, and made this mini-cake.

3-Minute Chocolate Cake
from the South Beach Diet

2 Tbsp butter or nontrans fat marg. (Smart Balance)
¼ c almond flour
1 Tbsp cocoa (heaping is best)
¼ tsp baking powder
3 Tbsp + 1 tsp measurable Splenda have also used 2-3 packets too)
1 Tbsp water
1 egg
Melt butter in microwave; add rest of ingredients and stir. Cover with plastic wrap, slice a hole in the center and microwave for 1 min, 20 secs; until center is set but still moist. Serves 2.

I would bet that if you really wanted to make a frosting, you could mix up some cream cheese with cocoa and Splenda.