Spinach Feta Turkey Burgers

ingredients:

1 lb. ground turkey

1 egg, slightly beaten

5 oz. frozen spinach (half a bag), defrosted

3/4 cup feta cheese

1 tsp. salt & pinch of pepper

directions:

Mix together all ingredients with your hands and form 4 medium sized patties.

Cook patties in a greased skillet until all meat is completely cooked.

Serve on toasted buns with red onion, Greek sauce, lettuce, tomatoes.

Date Banana Yogurt Smoothie

Combine all ingredients in a blender and puree until smooth.

Makes 1 Serving

1/4 cup chopped dates
1/2 medium banana
1/3 cup nonfat plain yogurt
1/3 cup skim milk
1/4 cup crushed ice

Each smoothie contains:

275 calories
64 gm. carbohydrate
Trace fat
2 mg. cholesterol
8 gm. protein
103 mg. sodium
6 gm. fiber

Candy Cane Thumbprints

These are from a Better Homes and Garden magazine issue called "100 Best Cookies".  They are delicious and very refreshing.  Store at room temperature for up to 3 days or freeze up to 3 months.

Ingredients:
2/3 cup butter, softened
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
Peppermint Filling
Peppermint Candy Canes, finely crushed

1.  In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle.

2.  Preheat oven to 375 degrees. Shape dough into 1-inch balls. Place balls 2-inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned.

3.  Using the bowl of a small measuring spoon or melon baller, make a small indentation in the center of each cookie. Transfer cookies to a wire rack; cool.

4.  Pipe or spoon Peppermint Filling into the center of each cookie. Sprinkle with crushed candy canes. Makes about 36 cookies.

Peppermint Filling

In a medium bowl, beat 1/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Beat in 1/4 teaspoon peppermint extract. Gradually add 1 1/2 cups powdered sugar, beating well. Beat in 2 to 3 teaspoons milk, 1 teaspoon at a time, to make a filling of piping consistency.

Edamame & Cauliflower Pasta Salad with Feta

serves 8 to 10

1 pound orecchiette
16 ounces shelled frozen edamame
1 medium head cauliflower
1/3 cup olive oil
1 tablespoon soy sauce
1 tablespoon maple syrup
2 lemons, juiced (about 1/4 cup)
1 cup mint sprigs, loosely packed
2 bunches green onions, green parts only
8 ounces feta cheese, drained of excess liquid
Flaky sea salt and freshly ground black pepper

Bring a 4-quart pot of salted water to a boil. Add the pasta and cook for 11 minutes, or until al dente. Drain and place the pasta in a large mixing bowl. Add the frozen edamame and toss to combine. Set aside.

Refill the pot and add salt to the water. Set over high heat. While waiting the water to come to a boil, chop the cauliflower into bite-sized florets, discarding the leaves and tough stem. When the water boils, add the cauliflower and cook until just tender — about 5 to 7 minutes. Drain into a colander and let cool.

Whisk the olive oil, soy sauce, maple syrup, and lemon juice together in a glass measuring cup. Pour over the pasta and edamame and toss.

Tear the mint leaves from their stems, and roughly chop the leaves. Chop the green stems of the green onions into 1/2-inch pieces, and finely chop the drained feta cheese. Toss the mint, green onion, feta, and drained cauliflower with the pasta and the dressing.

Taste — depending on how much salt was in the water you may not need much more — and add salt and pepper to taste.

Serve warm, lukewarm, or cold. This will keep very well in the refrigerator for a week or more.

Poppy Seed Cake with Cream Cheese Frosting

Ingredients:
2/3 cup milk
1/3 cup poppy seed
2 1/4 cups sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
1/2 cup milk
3 large egg whites
1/4 cup sugar
2 tablespoons poppy seed, for decoration

Cream Cheese Frosting:
6 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups sifted confectioners' sugar
1 teaspoon lemon juice

1.  Preheat oven to 350.  Butter and flour two 8-by-2 inch round cake pans; line bottom of each with circle of waxed paper.
2.  Bring the 2/3 cup milk to a boil; remove from heat and stir in poppy seed; cool to room temperature.
3.  Sift together flour, baking powder, and salt; set aside.
4.  In large electric mixer, cream the 1 1/4 cups sugar and butter together; beat until light. Add vanilla.
5.  Combine poppy seed mixture and the 1/2 cup milk.  Add this mixture alternately with flour to the creamed mixture, adding one third of each mixture at a time.
6.  Beat egg whites until they hold soft peaks.  Add the 1/4 cup sugar, a little at a time, and beat until whites hold stiff, glossy peaks (do not overbeat).  Gently fold into batter.  Divide batter evenly between the 2 cake pans.  Bake until done (30 minutes) or until the cake draws aways from side of pan or cake tester comes out clean.  Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.
7.  Frost with Cream Cheese Frosting.  Decorate with poppy seed.

Serves 10 to 12.

Cream Cheese Frosting:
Cream together cream cheese and butter.  Add confectioners' sugar and lemon juice; beat until creamy.  If frosting is too runny, add more sugar.  If it is too stiff, add a little milk.

Strawberry Spinach Salad

DELISH!

Ingredients:
2 tbsp. sesame seeds
1 tbsp. poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1 tbsp. minced onion
10 oz. fresh spinach, rinsede, drained, & torn into bite-size pieces
1 qt. strawberries, cleaned & sliced
1/4 cup almonds, blanched & slivered

Directions:
1.  In a medium bowl, whisk together seeds, sugar, oil, vinegar, paprika, W sauce, & onion.
     Cover and chill for 1 hour.
2.  In a large bowl, combine the spinach, strawberries, & almonds.  Pour dressing over salad.
     Toss and refrigerate 10-15 minutes before serving.

Spaghetti Squash

"The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors."

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

No Yeast Cinnamon Rolls

 

Prep Time: 30 min

Cook Time: 20 min

Ingredients:

Filling:
4 tablespoons unsalted butter, at room temperature
1 cup packed dark brown sugar
3 teaspoons ground cinnamon
Dough:
2 cups bread or all-purpose flour, + more for rolling
2 tablespoons granulated white sugar
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons unsalted butter, at room temperature
3/4 cup milk
1 large egg, beaten
Cream Cheese Frosting:
2 ounces cream cheese, at room temperature
2/3 cup powdered sugar
3 tablespoons milk or buttermilk

Directions:

1. Preheat the oven to 400 degrees F. Spray a muffin tin with nonstick spray.
2. Prepare the filling: In a small bowl, combine the filling ingredients with a fork until a crumbly mixture is formed.
3. Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder and salt. Use clean hands (or a pastry blender) to work the butter into the dry ingredients. Add the milk and the egg and stir to combine.
4. Roll the dough out on a floured surface into roughly shaped large rectangle (about 1/4-inch thick). Sprinkle the filling evenly over the surface of the dough, leaving a 1/2-inch border all the way around. Carefully roll up the rectangle (the dough will be soft). Use a sharp knife to cut 12 rolls. If you want smaller rolls, cut them a little smaller and you'll get 18. Carefully place the rolls in the prepared muffin tin.
5. Bake 20 to 25 minutes. While the cinnamon rolls are baking, prepare the frosting: Combine the cream cheese, powdered sugar and milk/buttermilk in a medium bowl. Use an electric mixer to combine. Add a little more milk if you wish to have a thinner frosting. Spread the frosting on top of warm rolls or drizzle on top. Serve warm.

Lemon-Basil Flounder

2 tbsp. lemon pepper
2 tsp. dried parsley
1 tsp. dried basil
1/4 tsp. pepper
1 1/2 lbs. thin flounder fillets (8 fillets)
2 tbsp. butter (melted)
Lemon wedges

1.  Preheat grill to medium-high.  Coat a fish basket or a sheet of heavy-duty foil with nonstick cooking spray.  In a small bowl combine lemon pepper, parsley, basil and pepper.  Brush both sides of fillets with butter; sprinkle each side heavily with lemon pepper mixture.

2.  Place fish in fish basket or on foil; place on grill.  Grill 1 1/2 to 2 minutes per side or until fish flakes easily with a fork.  Serve with lemon wedges.

Serves 4

Per Serving:  205 calories, 8g fat, 0g carbohydrate, 0g fiber, 32g protein

Lemon Vanilla Creme Brulee

7 egg yolks
3/4 cup sugar
3 cups heavy cream
1/2 vanilla bean split and scraped
6 tbsp. lemon curd

1. Preheat oven to 350.
2. Mix egg yolks and 1/4 cup of the sugar together in mixing bowl.
3. In saucepan, combine heavy cream with 1/2 cup sugar and vanilla bean; dissolve on medium-low heat. Continue heating until steaming hot.
4. Slowly add cream to yolk mixture, stirring constantly. Whisk lemon curd gently into the mixture.
5. Pour into ramekins and bake in a hot water bath for 35-40 minutes.

BBQ Steak Wrap-Ups

1/4 cup soy sauce*
1/2 cup red wine*
1/4 cup olive or canola oil*
2 lbs. flank steak, trimmed of fat
1/3 cup Maple Chipotle Grille Sauce
flat bread or thick tortillas, warmed
cilantro leaves
grilled onions

1. In a small bowl, combine marinade ingredients(*). Place the flank steak in a shallow non-reactive baking dish and pour marinade over the steak; coat evenly. Cover and refrigerate for at least 4 hours or overnight.
2. Remove steak from the marinade, pat dry and discard marinade. Grill the steak to desired doneness, approximately 5-6 minutes per side for medium rare, brushing each side with Maple Chipotle Sauce. Allow the steak to rest for 5 minutes before slicing. This helps keep the meat tender and succulent.
3. Cut thin slices of steak against the grain and at an angle.
4. Serve flank steak rolled up in a piece of warmed flat bread, with a spoonful on grilled onions, sprinkling of cilantro leaves and a final drizzle of Maple Chipotle Sauce.

Roasted Parsnips

8 parsnips (cut into quarters)
4 tablespoons vegetable oil
1 tablespoon honey

1. Cook parsnips for 5 minutes in boiling water. Drain.
2. Pour 2 tbsp. oil into shallow pan and add parsnips.
3. Mix rest of oil and honey together.
4. Drizzle over parsnips.
5. Bake at 350 for 45 minutes.

Baked Chicken a la Dana

whole chicken or parts with bone
thyme *Fresh herbs give the best flavor.
rosemary
S&P
garlic, chopped
olive oil

In a small bowl, mix together oil, herbs, garlic, S&P.
Cut under the skin all around the chicken to form a pocket.
Put half the herb mixture under the skin. Spread with fingers
all over the chicken. Salt the chicken generously. Pour the
other half of the herb mixture on top of the chicken. Spread
all over. Drop a bit of melted butter on top of the chicken.

Bake at 425 without a cover for 45 min. to an hour or until chicken
tender but not pink.

Turkey Burgers a la Dana

Another good turkey burger!

ground turkey
woistershire sauce (eyeball it)
garlic powder S&P

Add woistershire sauce to turkey. Form into patties.
S,P, & garlic powder the outside of the patties, generously.
Grill. Delish!

Cauliflower and Kale Soup

Another goodie from the Canyon Ranch Spa Cookbook!

1/2 diced onions
1 tablespoon minced fresh garlic
1 1/2 teaspoons olive oil
1/2 cup white wine
1 head cauliflower (washed, cored and chopped)
3 1/2 cups vegetable stock
1 cup thinly sliced kale
1 teaspoon chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon pepper

1. In a large saucepan, saute onions and garlic in olive oil until onions are translucent.
2. Add wine and reduce by half. Add cauliflower and vegetable stock. Bring to a boil, reduce heat to medium-low and cook until cauliflower is soft, about 20 minutes. Add kale and simmer for 5 minutes. Remove from heat and cool. Transfer to a blender and puree until smooth.
3. Return soup to saucepan and bring to a simmer. Add tarragon, salt & pepper.

Sweet Glazed Butterflied Chicken

Ingredients
1 (5 pound) chicken, spine removed and butterflied
Kosher salt and freshly ground black pepper
1/4 cup olive oil
3 tablespoons butter
2 tablespoons grated onion (use the smallest side on a box grater, or use a rasp)
2 cloves garlic, grated (on a rasp)
1/8 teaspoon ground allspice
1/4 cup light brown sugar
1 tablespoon stone-ground mustard
1/4 teaspoon hot sauce (recommended: Frank's Red Hot sauce)
2 teaspoons apple cider vinegar
Preheat the oven to 375 degrees F.

Sprinkle the chicken with salt and pepper. Allow to rest on the counter for up to 2 hours to come to room temperature.

Heat a large oven-safe pan (such as a cast-iron skillet) over medium-high heat and add the olive oil. Right as the oil begins to smoke, add the chicken, skin side down. Press gently while cooking and allow to sear until a peek beneath reveals golden brown skin, about 10 minutes. Using tongs, flip the bird over so that the skin is on top and place the pan in the oven. Be gentle with the tongs, they could rip the skin; try gripping the legs to flip. Place the pan in the oven and roast about 30 minutes.

Meanwhile, in a saucepot on medium heat, add the butter and melt. Add the onions, garlic and allspice, and sprinkle with a pinch of salt and a grind of pepper. Sweat the onions for a few minutes, but do not brown. Add the brown sugar, mustard, hot sauce and vinegar. Cook a bit more to bring the flavors together, and then remove from the heat.

When the chicken is around the 140 degree F mark, about 30 minutes in, remove from the oven and brush on the glaze. Return to the oven and continue to cook until an instant-read thermometer reads 165 degrees F, about 15 minutes more. Let the chicken rest 10 minutes before serving. Cut off the legs, and then slice the breast off and cut into portions.

BBQ Beef Brisket and Beans

Slow cooking beef ensures you’ll get a tender, tasty piece of meat every time. Be wary of barbecue sauce—it can be a sneaky source of sodium—and be sure to buy a sauce with fewer than 300 mg per serving. Beans are a good source of both fiber and protein, so they make the perfect filling side.

PREP TIME: 15 MINUTES TOTAL TIME: 6 1/4 HOURS SERVINGS: 8

4 med onions, sliced
5 lb beef brisket, trimmed of fat
1 1/4 c barbecue sauce (we used Annie's Naturals Organic Original Recipe BBQ Sauce)
2 cans (15 oz each) cannellini beans, rinsed and drained
2 Tbsp chopped fresh rosemary

1. Put three-quarters of the onions in lightly oiled slow cooker pot. Top with brisket and remaining onions. Mix barbecue sauce and 1 cup water. Pour into pot.

2. Cover and cook on low 6 to 7 hours or until brisket is fork-tender. Let stand 15 minutes before slicing. Skim fat from pot and reserve onion sauce.

3. Combine beans, rosemary, and 1 1/2 cups of the sauce in saucepan and warm through. Slice brisket, top with more sauce, and serve with beans.

NUTRITION: (per serving; about 4 1/2 oz meat and 1/3 cup beans) 414 cal, 50 g pro, 28 g carb, 4 g fiber, 10 g fat, 3 g sat fat, 531 mg sodium