Recipe for Delicious Enchiladas Suizas

This is my favorite Enchilada recipe:

Chicken Enchiladas Suizas Recipe

6 boneless, skinless chicken breast halves
1 tablespoon butter
1 cup chopped onion
1 green bell pepper, seeded and chopped
8 oz. grated cheddar cheese
1 4-oz. can diced green chiles
1 cup purchased green chile salsa (I use mild)
1/2 cup chopped fresh cilantro
4 teaspoons ground cumin

salt and black pepper
12 to 15 7-inch flour tortillas
10 oz. Monterey Jack cheese, grated
1 cup heavy cream
1/2 cup chicken broth

Garnish with:
chopped avocado
chopped tomato
chopped fresh cilantro

Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. In skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.

Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on.

Preheat oven to 350 degrees. Grease 10x15x2-inch baking pan or 2 smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge. Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack over enchiladas.

Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.

Poached Salmon Fillets with Dill-and-Ginger Vinaigrette

4 boneless salmon fillets with skin on, about 6 ox. each
8 large sprigs fresh dill
1 bay leaf
4 whole cloves
Salt to taste
8 whole black peppercorns
2 T white vinegar
Ginger Vinaigrette (recipe below)

Place the fish fillets in a shallow saucepan with enough water to cover. Add the kill, bay leaf, cloves, salt, peppercorns and vinegar. Bring water to boil and simmer for 3 minutes. The center o fthe steaks can be underdone if desired. If not, cook 2 minutes longer. Do not overcook.

Drain, and serve with the ginger vinaigrette. Serve over sauteed baby spinach.
4 servings.

Ginger Vinaigrette Recipe"

2 T Dijon mustard
1 T grated fresh ginger
2 T finely chopped shallots
1 t finely chopped garlic
2 T tarragon vinegar
1/4 C diced canned pimentos
Salt, pepper to taste
1/2 C olive oil

Place mustard, ginger, shallots, garlic, vinegar, pimentos, s & pepper in a mixing bowl. Blend well with a wire whisk.
Add the olive oil, whisking rapidly until well blended.

Dessert Recipe: Baked Bananas

Delicious!

6 ripe bananas, sliced
1/2 C brown sugar
1/4 t nutmeg
1/4 t cinnamon
2 oz rum (optional)
2 T butter
Streusel:
1/2 C brown sugar
1/2 C flour
2 T butter
Cinnamon

Lay the sliced bananas in a buttered ovenproof dish. Sprinkle with sugar, nutmeg and cinnamon. Pour the rum over bananas and top with butter.
Combine the streusel ingredients and sprinkle over bananas.
Bake at 375F for 15-20 minutes.

Tastier Butter Recipe

This is delicious with broiled mushroom caps, or sauteed mushrooms and onions.

1/4 C parsley sprigs, 1 small shallot, 1 garlic clove, 2 T white wine, 1 C butter, in pieces.

In food processesor, add parsley, shallot, garlic and wine to beaker. Process, turning on and off rapidly, until finely chopped. Add butter and process, turning on and off, until smooth.
If necessary, stop processing and scrape mixture from sides of spatula.

Makes 1 C.

Easy Recipe for Blushing Baked Salmon

Remove salmon from refrigerator 15 minutes before baking.
Dish can be served warm or chilled.

6 salmon filets (6 oz. each)
3 T lime juice
3 T honey
2 T olive oil
Salt and freshly ground pepper, to taste
6 fresh mint sprigs (garnish)
3 limes (halved), for garnish

Place the salmon fillets in a glass or ceramic dish to fit, skin-side down. Combine the next 4 ingredietns and brush them over the salmon. Refrigerate, covered, 30 minutes.

Preheat the oven to 450F. Bake the salmon for 15 miutes or until cooked through. (The salmon should flake easily when tested with a fork). Carefully remove the salmon and garnish each fillet with a mint sprig on top and a lime half alongside.

275 calories per serving, 13 g fat.

Chicken with Sweet and Sour Fish Sauce

1 lb. boneless chicken, cut into large cubes
2 t honey
1/2 t salt
1/2 t black pepper
1 t sugar
2 garlic cloves, finely minced
1 t oil
1/2 t cornstarch
2 scallions, finely sliced
3 T lemon or lime juice
2 t fish sauce
1 T oyster sauce
2 T lemon or lime zest, grated
12 bamboo skewers, soaked in water for 10 minutes.

Marinate chicken in a mixture of honey, salt, pepper, sugar, garlic, oil, cornstarch, scallions, lemon or lime juice, fish sauce and oyster sauce.
Set aside 20 minutes. Add grated lemon or lime zest.

Thread marinated chicken onto skewers, leaving 2 inches free at each end and place on a baking sheet. Heat oven to 375 degrees and bake 20 minutes until chicken is medium-rare.
Turn oven to broil and broil chicken until brown. Do not overcook.

Serve with rice vermicelli and sweet and sour fish sauce.

Lowfat Blueberry-Peach Cobbler

1 t olive oil

1 C blueberries

2 C peaches - bite size pieces

6 t. flaxseed

1 c. oatmeal

1 T vanilla

2 T cinnamon

Pre-heat oven to 450 degrees. Place blueberries and peaches in coated pan.

Grind flaxseed and mix with other ingredients.

Add mixture to fruit and stir well to combine.

Bake 25 minutes.

Side Dish Recipe: Broccoli with Garlic

Can't get a more healthy side dish than this:

5 C brocolli florets
1 t vegetable oil
1/2 t cayenne pepper
14 garlic cloves, minced
1 T fresh lemon juice
1 T rice vinegar

Steam broccoli, covered, 4 minutes. Heat oil in large nonstick skillet over medium-high heat. Add the garlic and cayenne pepper saute 2 minutes. Remove from heat. Add broccoli, lemon juice and vinegar. Toss well and serve.

Healthy Side Dish: Braised Kale

I know...I know.. Most people do not like kale. But they say it's the healthiest vegetable and this recipe makes it quite tasty:

Braised Kale

1 T olive oil

2 C thinly sliced onions

1 t salt

12 turns freshly ground black pepper

2 T minced garlic

8 C of torn and stemmed kale pieces (firmly packed)

2 C chicken stock

(I like to add grated fresh parmesan on top too)

Heat the oil in large skillet over high heat. Add onions, salt and pepper and stir-fry 2 minutes. Add the garlic, kale and stock and cook, stirring occasionally for 3 minutes. Remove from heat and serve immediately.

Non-Fat Carrot Muffins Recipe

1 1/2C Carrots; grated
1 t Cinnamon
1/8 t Cloves
1 t Orange peel
2 Eggs
4 T Raisins (I use golden)
1 t Vanilla
6 T Flour
1 t Baking Powder
2/3 C Powdered Milk
1 C Brown Sugar

Mix all ingredients. Spray muffin tin with Pam spray. Divide equally. Bake at 350F for 25 minutes. Makes 12 muffins.

Healthy Recipe: Roasted Fennel Salsa

Fennel is great for digestion and tasty too.

1 whole garlic head
2 medium fennel bulbs, thinly sliced
Cooking spray
1 T olive oil
1/2 t salt, 1/4 t freshly ground pepper
1/4 t grated lemon rind
3 T fresh lemon juice
1/4 t minced fresh rosemary

Pre-heat oven to 450F.

Remove white papery skin from garlic head (do not peel or separate the cloves). Cut off top of garlic head; wrap in foil.
Place garlic and fennel on baking sheet coated with cooking spray.
Brush fennel with oil; sprinkle with salt and pepper.
Bake at 450F for 25 minutes, until lightly browned.
Remove from oven and cool 10 minutes.
Separate cloves; squeeze to extract garlic pulp. Discard skins. Chop fennel. Combine fennel, garlic, rind, juice and rosemary in a bowl. Serve warm or chilled.

Healthy Quinoa Pudding Recipe

This is great for breakfast, brunch or snack. Quinoa is a yummy, high protein, high fiber, low glycimic index carbohydrate source.

1 C quinoa
2 C boiling water
1/3 C raisins or dried cherries
1/2 C unsweetened apple juice
2 bananas
1/3 t lemon rind, grated
3/4 t lemon juice, freshly squeezed
1 t vanilla
1/2 t cinnamon

Rinse quinoa in hot water and drain while water is boiling. (Important to rinse first to remove a slightly bitter taste the quinoa naturally has).
Add quinoa to boiling water and reduce heat to medium-low. Boil for 11 minutes and then add raisins or dried cherries and boil for 3 more minutes. While quinoa is cooking, put remaining ingredients in blender and blend until smooth.
Add the ingredients into the quinoa and simmer for 5 more minutes until desired consistency is achieved.

4 servings, 230 calories each, 2.9 g. fat.

NY-Style Carb Counter Cheesecake Recipe

It's hard to make a good, lower carb cheesecake but this one from Philadephia brand is very good.

1/2 cup ground PLANTERS Almonds
3 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup granulated sugar substitute
1 Tbsp. vanilla
1 cup BREAKSTONE'S Sour Cream
4 eggs
1 pt. (2 cups) fresh raspberries
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.

BEAT Neufchatel cheese, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.

BAKE 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings

Recipe: Warm Quinoa Salad

1 C cooked quinoa
1/2 C chopped cilantro
1/2 C golden raisins
1/2 C honey mustard dressing

Blend together. Serve warm. Healthier than pasta salad and delicious!

Low-Fat Bran Muffin Recipe

Low Fat Applesauce-Bran Muffins Recipe

6 slices whole wheat bread, torn in small pieces
3/4 ounce bran or oat bran cereal
1/2 teaspoon baking soda
2/3 cup non-fat dry milk
5 packages (equivalent to 10 teaspoons sugar) of artificial sweetener
1-1/2 teaspoons honey
4 teaspoons vegetable oil
3 eggs
----
1 banana
1 cup unsweetened applesauce
Preparation:
Preheat oven to 375 degrees. Very lightly grease muffin cups. Mix first 8 ingredients. Stir in last 2 ingredients until just combined. Put in muffin pan. Bake for 15 to 20 minutes. Makes 12 small muffins. For 4 servings: 1 protein, 1 fat, 1 bread, 1 fruit, 1/2 milk and 15 optional calories.

Chocolate Low Fat Muffins Recipe

1 1/2 C All-purpose flour
3/4 C granulated sugar
1/4 C cocoa
2 t Baking powder
1 t Baking soda
1 t Salt
2/3 C Vanilla lowfat yogurt
2/3 C Skim milk
1/2 t Vanilla extract
Powdered sugar (to top)

Heat oven to 400F. Line muffin cups with paper bake cups.
In medium blow, stir flour, sugar, cocoa, baking powder/soda and salt; stir in yogurt, milk and vanillas until combined. Do not beat.
Fill muffin cups 2/3 full with batter. Bake 15-20 minutes.
Cool and remove from pans. Sprinkle powdered sugar on top. Best served warm.

Vegetable Stir-Fry with Tropical Vinaigrette Recipe

The best veggie stir-fry I've ever made. I've used cauliflower in it too...delicious!

2 T rice vinegar

2 T thawed pineapple-orange juice concentrate

2 t minced shallots

2 t lemon juice

1 t cornstarch

1 t Worcestershire sauce

1 t honey

2 garlic cloves, minced

1 t olive oil

Cooking spray

3/4 C chopped green onions

1 cup julienne-cut yellow bell pepper

1 cup julienne-cut red bell pepper

3 cups small broccoli florets

1 cup fresh bean sprouts

Combine the first 8 ingred. in a blender; process until smooth. Heat oil in a wok or large nonstick skillet coated with cooking spray over med-high heat until hot. Add onions, and stir-fry 1 min. Add carrots and bell peppers; stir-fry 1 min. Add broccoli; cover and cook 2 min. Add vinegar mixture and sprouts; bring to a boil, and cook, uncovered, 30 sec., stirring constantly. rot

Healthy Recipe: Lemon Chicken and Rice with Artichokes

Sometimes I add sundried tomatoes to this dish for more flavor.

Ingredients:
1 lb skinless, boneless chicken breast, cut into 1/2-inch strips
2 1/4 C chopped onion
1 C chopped red bell pepper
2 C Instant Rice
1/4 C fresh lemon juice
1/4 t salt
1/4 t black pepper
1 T garlic powder
1 (14 oz) can fat-free chicken broth
1 (14 oz) can quartered artichoke hearts, drained.
2 T grated Romano cheese

Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, shopped onion and red pepper; saute 5 minutes. Stir in instant rice, lemon juice salt, black pepper and broth; bring to a boil. Cover, reduce heat and simmer 15 minutes or until rice is tender. Stir in artichokes and cook 1 minute. Sprinkle with cheese.

Zucchini Noodles

This is from Sugar Busters. I also add tomato sauce on top to make it a meal.

3 T extra-virgin olive oil
5 T thyme leaves
1 t. minced garlic
1 1/2 lb. zucchini, finely julienned
2 T minced parsley
1 T fresh lemon juice
Salt and pepper to taste

Warm oil in large skillet, add thyme and garlic. Cook for 1 minute. Add zucchini and stir for 5 minutes.
Season.
Put into bowl and toss it with parsely, lemon juice and 1/2 remainder of thyme.

Good Vinaigrette Dressing for Salads

Forget the bottled dressings with chemicals. This is an easy, good one

1 C water
1/4 c. soy sauce (can be low sodium)
3 T sweet soy sauce
1 oz. toasted sesame seeds
2 T sherry vinegar

Whisk together all ingredients.

Easy Cream Puff Recipe

I still can't find a cream puff I really like in NYC. Here is an easy old Italian Recipe.

St. Joseph's Day Cream Puffs

Lightly grease bakign sheet.

Bring to boil in saucepan:
1 C hot water
1/2 C butter
1 T sugar
1/2 t salt

Add, all at once
1 C sifted flour

Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball (about 3 min.) Remvoe from heat.
Quickly beat in, one at a time, beating until smooth after each addition:
4 eggs

Continue beating until mixture is smooth and glossy. Add, mixing thoroughly
1 t grated orange peel
1 t grated lemon peel

Drop by tablespoonfuls 2-in. apart on the baking sheet.

Bake at 450F for 15 minutes. Lower heat to 350F. Bake 15-20 minutes, or until golden in color.

Remove to rack to cool completely. Cut a slit in side of each puff and fill with:
Whipped Cream or Pineapple Cream Filling (recipes below).

Whipped Cream

Beat in a chilled 1-qt. bowl with chilled rotary beater, one cup at a time
2 C chilled whipping cream
Beat until cream stands in peaks when beater is slowly lifted upright.

Combine whipped cream in a large chilled bowl. Fold or beat into whipped cream with final few strokes until blended
6 T sifted confectioners' sugar
2 t vanilla extract


Pineaple Cream Filling (Crema d'Ananasso) Recipe

Scald in top of double boiler
1 1/2 C milk

Meanwhile, sift together into saucepan
1/2 C sugar
2 T cornstarch
1/8 t salt
Add, stirring well
1/2 C cold milk
Gradually stir in scalded milk.

Wash double boiler top to remove scum.

Stirring gently and constantly, bring cornstarch mixture rapidly to boiling over direct heat and cook for 3 minutes. Pour into double boiler top and place over simmering water. Cover and cook about 12 min., stirring 3-4 times. Vigorously stir about 3 T hot mixture into
3 eggs, slightly beaten
Immediately blend into mixture in double boiler. Cook over simmering water 3-5 minutes. Stir slowly to keep mixture cooking evenly. Remove fro mheat.
Cover and cool.

Stir in
1 1/2 C crushed pineapple
1 t vanilla extract

Chill in refrigerator.

Recipe for Orange Dream... Tastes like a creamsicle

This is a frothy cooler you can whip up in seconds- tastes like an old-fashioned creamsicle.
From the New Mayo Clinic.

1 1/2 C orange juice, freshly squeezed
1 C vanilla soy milk, chilled (put it in freezer for half hour before using)
1/3 C tofu, silken or soft
1 t orange zest
1/2 t vanilla extract
5 ice cubes
1 orange, peeled
4 mint sprigs

In a blender, combine the OJ, soy milk, tofu, half the orange and its zest, vanilla and ice cubes.
Blend until smooth and frothy, about 30 seconds. Pour into tall, chilled glasses and garnish each glass with an orange segment and sprig of mint.

105 calories and 1 gram of fat.

Chicken with Ginger Orange Sauce

Saute 4 large boneless chicken breasts.

Ginger Orange Sauce Recipe:

1 large orange, peeled and sectioned

1 T minced fresh ginger

1 1/2 C Chicken stock

2 T chopped fresh cilantro

1 T sesame seeds

1 t sesame oil

1 T sugar

1/4 t salt

Measure out enough orange sections to make 1/2 cup. Squeeze the juice from the remainder of orange into the 1/2 cup of sections.

In small saucepan, combine the orange sections and juice with the ginger. Stir in the stock, cilantro, sesame seeds, oil, sugar and salt, and bring to a boil.

Cook, whisking to break up the orange, for 10 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days.

Makes 1 1/3 cups.

Recipe for Easter Bread

This is an old family recipe for the most delicious sweet bread I've ever had.

Sprinkle with brightly colored candiest and dot with multicolored Easter eggs. Traditionaly shaped in wreath form, you can calso shape it into a rabbit.

Lightly butter 15 1/2 x 12-in. baking sheet.
Dip in food dyes to color: 5 eggs (uncooked)

Soften
2 pkgs. active dry yeast
in
1/2 C warm water (110F) If using compressed yeast, soften 2 cakes in 1/2 C lukewarm water, 80F.
Let yeast stand 5-10 minutes.

Meanwhile, pour into a large bowl
1/2 C warm water
Blend in
1 1/2 C sifted flour
Stir softened yeast, and add to flour-water mixture, mixing well. Beat until very smooth. Cover bowl with waxed paper and towel and let stand in warm place (about 80F) for 1 1/2 - 2 hours.

Cream until shortening is softened
3/4 C butter
2 T lemon juice
1 T grated lemon peel
Add gradually, creaming until fluffy after each addition, a mixture of
1 C sugar
1 t salt
Beat until thick and piled softly
2 eggs
1 egg white
Add beaten eggs in thirds to sugar mixture, beating thoroughly after each addition. Add yeast mixture, mixing well.

Measure
4 1/2 to 4 3/4 cups sifted flour
Add about 1/2 of flour to yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Knead on a lightly floured surface.

Select a deep bowl just large enough to allow dough to double. Shape dough into a smooth ball and place into greased bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and towel and let dough rise until doubled (about 1 1/2 to 2 hours).

Punch down with fist. Divide dough into 2 equal balls. Let stand covered for 10 minutes.

Roll each ball out into a long roll about 36 in. long and 1 to 1 1/2 in. thick. Using the 2 long pieces of dough, form a loosely braided ring, leaving spaces for the 5 colored eggs. Place on prepared bakign sheet. Place colored eggs into spaces of braid. Cover loosely with towel. Set dough aside in a warm place until doubled.

Bak eat 350F for 10 minutes.

Brush bread with a mixture of
1 egg yolk
1 T milk
Sprinkle with
Tiny multicolored candies
Bake 40-45 minutes or more, or until bread is golden brown. (Eggs will be hard cooked).

Healthy Recipe: Blueberry Banana Muffins

Okay- so they are not as good as real muffins but still very good for a healthy, sweet treat at only 155 calories each and 2 grams of fat.

3 bananas

1/2 C pears (canned)

1 T cinnamon

1/2 C blueberries

1 1/2 C oatmeal

1 t olive oil

Pre-heat oven to 450F.

Mash banans and pears. Fold in blueberries and oatmeal.

Bake 30-45 minutes in buttered muffin tins.

Corn and Black Bean Salad

Corn and Black Bean Salad

1/2 cup balsamic vinaigrette salad dressing
1/4 teaspoon seasoned pepper
1/4 teaspoon dried cilantro
1/4 teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
1 avocado, chopped
1 red pepper, diced
1/2 cup chopped onion
1/2 cup chopped green onions
1/2 cup red bell pepper, chopped

DIRECTIONS
In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
In a large bowl, stir together beans, corn, onion,red pepper,green onions, and red bell pepper. Toss with dressing. Add chopped avocado. Blend. Cover, and refrigerate overnight. Toss again before serving.

Sugar Cane Tuna with Spiced Mango Chutney and Plantains

2 lbs. center-cut tuna loin, cut into triangles
1 sugar cane cut into 5-inch skewers (use 2 per serving)
1 46-ox. can of pineapple juice
1 2-inch piece of ginger, peeled
3 T soy sauce
3 T white wine
Splash of rice wine vinegar
1 T hot chili paste
Drop of sesame oil
1/2 bunch basil (preferably Thai basil)

Mango Chutney:

4 T sugar
2 T water
2 T rice wine vinegar
2 T curry powder
1 small hot chili, seeded, chopped
2 mangos, cubed
Julienne of fresh Thai basil
1 bunch of chives, cut on bias
Salt to taste
2 plantains
Asian or mesclun greens
Vinaigrette dressing

Skewer pieces of tuna onto sugar cane. Combine rest of ingredients in food processor and process until smooth. Pour over tuna brochettes. Marinate at least 2 hours or overnight.
Melt sugar in water and vinegar. Add curry powder. Bring to a boil. Add chili. Remove from heat and stir in mango. Let cool. Add basil, chives and salt to taste.
Grill tuna brochettes.
Slice and fry plantains; arrange around plate. Toss Asian or mesclun greens with vinaigrette. Place on plate. Lean tuna skewrs on salad and place chutney between skewers.

Healthy Carrot Puree

2 lbs carrots, cut into 2-inch lengths
coarse salt
ground pepper
1 tablespoon butter
1/4 cup reduced-fat sour cream

Directions
1 Place carrots in a large saucepan. Fill with water; to cover by 1-inch; add salt. Bring to a boil over high heat; reduce to a simmer. Cook until carrots are very tender, 25-30 minutes.
2 Drain and transfer to a food processor. Add butter and sour cream; season with salt and pepper. Process until smooth, about 3 minutes, scraping down the sides of processor with a rubber spatula as needed. Serve.

Martha Stewart recipe.

Healthy Cocktail Recipe - Pineapple Cherry Cobbler

Spring is here. Time for me to break out my juicer and lose some of these winter comfort food pounds. Here is a great, healthy juice.

Pineapple Cherry Cobbler

Juice one lime and combine with 1 cup fresh squeezed pineapple.
Add 2 slices of pineapple in chunks and 5 whole pitted cherries.