Tamale Casserole

Estimated POINTS® Values Per Serving | 5
Servings | 4

Light Meals | Community built RECIPE


Ingredients
1 (16-ounce) can fat-free refried beans
6 scallions, finely chopped
1/4 cup fat-free sour cream
2 Tablespoons chopped fresh cilantro
1 chipotle chile en adobo, chopped (about 2 teaspoons)
1 (14-1/2 ounce can) stewed tomatoes, broken up
1 (16 ounce) tube refrigerated fat-free plain polenta, cut into 12 rounds
3/4 cup shredded reduced-fat Monterey Jack cheese
3 Tablespoons sliced pitted ripe olives

Instructions
1. Preheat the oven to 375 degrees F. Spray a 9 x 13-inch baking pan with nonstick spray.
2. Combine the beans, scallions, sour cream, cilantro, and chipotle in a medium bowl; set aside.
3. Spoon half of the stewed tomatoes into the bottom of the pan. Arrange the polenta rounds in one layer over the sauce. Spoon the bean mixture on top of each round. Top with remaining stewed tomatoes. Sprinkle with the cheese and olives. Bake, uncovered, until heated through and the cheese melts, about 25 minutes. Let stand 5 minutes before serving.

Special Notes
An easy casserole that even the kids can throw together. From Weight Watchers "In One Pot" cook book.

Black Forest Cherry Smoothie

Ingredients:
1/4 cup frozen banana, in chunks
1/2 teaspoon ground flaxseed
1/2 cup frozen black cherries
1 cup R.W. Knudsen Family® Just Black Cherry juice
2/3 cup chocolate-flavored soy milk
1/4 cup vanilla yogurt
Garnish: black cherries, mint leaves

Directions:

Place first six ingredients in a blender. Blend on high speed 1 minute until smooth. Pour into glasses; garnish with cherries and mint leaves. Serve immediately.

Makes 2 Servings

Eggplant Pasta

Ingredients
2 medium-large eggplants
Kosher salt, for purging
4 tablespoons olive oil
1 teaspoon garlic, minced
1/2 teaspoon chile flakes
4 small tomatoes, seeded and chopped
1/2 cup cream
4 tablespoons basil chiffonade
1/4 cup freshly grated Parmesan
Freshly ground pepper
Directions
Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.

In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.

Baba Ghannouj

Ingredients
1 eggplant
2 cloves garlic
2 ounces fresh lemon juice
2 tablespoons tahini
1/2 bunch parsley, leaves only
Salt and pepper
Directions
Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutes.

Remove eggplant from the grill and let cool.

Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it's bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor.

Tres Leche Cake

Ingredients
For the cake:

Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
For the glaze:

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
For the topping:

2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract
For the cake:

Directions
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Josh B Smoothie

Oatmeal, Granola, Honey, Skim Milk, Big Ole Scoop of Pnut Butter, Banana, Egg, Vanilla

Muscle Punch Smoothie

Muscle Punch

Strawberries, Bananas, Soy Protein, Non-Fat Milk, Vanilla, Wheat Germ, Nutritional Yeast, Turbinado, Honey (sub splenda for sweetner)

Squash Soup

Squash Soup
Recipe courtesy Alton Brown

Prep Time:10 minInactive Prep Time:--Cook Time:40 min
Level:
Easy
Serves:
4 servings
Ingredients
6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg
Directions
Preheat the oven to 400 degrees F.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Creamy Baked Pumpkin Risotto

Creamy Baked Pumpkin Risotto
Recipe courtesy Aida Mollenkamp

Prep Time:2 minInactive Prep Time:--Cook Time:35 min
Level:
Easy
Serves:
6 servings

Ingredients
5 cups low-sodium chicken or vegetable broth
2 cups arborio rice
2 cups pumpkin or butternut squash, small dice
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
1/2 medium yellow onion, minced
1/2 cup finely chopped fresh basil
1/4 cup finely grated parmesan cheese
2 tablespoons mascarpone cheese
2 tablespoons olive oil
Directions
Heat oven to 400 degrees F and arrange a rack in the middle.

Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.

Remove from oven, stir in remaining ingredients, season to taste and serve.

2-Hour Mustard Brine for Pork Chops or Roast

5 pork chops (change servings and units)
Ingredients
5 thick loin-end pork chops (can use less, or use what ever cut pork you wish)
3/4 cup kosher salt (DO NOT use regular white table salt!)
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder (do not use prepared mustard!)
2 cups cider vinegar (heated until hot)
1 lb ice cube
Directions
1In a large plastic container with a lid, put the salt, Brown Sugar, peppercorns and mustard powder; add in the HOT vinegar and swirl to dissolve the sugar and salt completely.
2Let the mixture stand for 20 minutes at room temperature to develop flavor.
3Add in the ice cubes and shake to melt most of the ice.
4Add in the pork chops, making certain that the meat is completely covered with the brine.
5Cover with lid and refrigerate for 2 hours (NO MORE than 2 hours!).
6Rinse the pork well under cold water before cooking.
7Cook as desired.

Tuna Croquette

Ingredients
1 (7-ounce) pouch albacore tuna, drained well and shredded by hand
2 green onions, chopped fine
2 teaspoons Dijon mustard
2 large eggs, beaten
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup panko bread crumbs, divided
Olive oil, for sauteing
Directions
Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.

Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

Pan Steamed Broccoli

Pan Steamed Broccoli
Recipe courtesy Alton Brown, 2007

Prep Time:10 minInactive Prep Time:--Cook Time:6 min
Level:
Easy
Serves:
4 servings

Ingredients
1 to 1 1/2 pounds broccoli with stalk, rinsed and trimmed
1/3 cup water
Pinch kosher salt
2 tablespoons unsalted butter
Directions
Peel the stalk of the broccoli, remove the florets and cut into 1-inch pieces. Cut the stalk in half crosswise and then slice each half into 1/8-inch thick slices lengthwise. Place the stalk pieces in the bottom of a 2 1/2 to 3-quart saucepan, add the water and salt. Lay the florets on top. Cover, place over high heat and cook for 3 minutes. Decrease the heat to low and cook for an additional 3 minutes. Remove from the heat, add the butter and stir to combine. Serve immediately.

Cream Cheese Tarts (Paula Deen)

A wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!
by Sharlene~W
35 min | 15 min prep

SERVES 12

2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21 ounce) can cherry pie filling or blueberry pie filling (or whatever else suits your fancy)
Preheat oven to 350°F.
Place a paper cupcake liner in each cup (12 total) of muffin pan.
Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
Bake for 20 minutes.
Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
Chill thoroughly before serving.

Buff Smoothie

Buff Smoothie
Recipe courtesy Alton Brown, 2009

Prep Time:10 minInactive Prep Time:8 hr 0 minCook Time:--
Level:
Easy
Serves:
24 ounces
Ingredients
4 ounces plain, low-fat soy milk
4 ounces acai, grape, or pomegranate juice
4 ounces frozen banana
4 ounces frozen strawberries
4 ounces frozen blueberries
4 ounces frozen peaches
Directions
Combine the soy milk, juice, banana, strawberries, blueberries, and the peaches in the carafe of a blender. Cover and refrigerate overnight or up to 8 hours.

In the morning, or when the fruit is partially thawed, put the carafe on the base of the blender, start at the lowest speed and slowly accelerate to medium, until you achieve a vortex. Blend on medium for 1 minute. Increase the speed to high and blend for an additional minute. Serve immediately.

Sherried Sardine Toast

Sherried Sardine Toast
Recipe courtesy Alton Brown, 2009

Prep Time:15 minInactive Prep Time:--Cook Time:5 min
Level:
Easy
Serves:
4 servings
Ingredients
2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
2 tablespoons finely chopped parsley leaves, divided
1 tablespoon sherry vinegar
1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
Freshly ground black pepper
4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
1 ripe Hass avocado
Coarse sea salt
Directions
Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.

After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.

Halve the avocado and remove the pit. Smash the flesh in each half with a fork.

Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.

Season lightly with sea salt and serve with lemon wedges.

Ginger Almonds

Ginger Almonds
Recipe courtesy Alton Brown, 2009

Prep Time:10 minInactive Prep Time:30 minCook Time:27 min
Level:
Easy
Serves:
1 pound or approximately 4 cups
Ingredients
1 tablespoon ground ginger
1 teaspoon kosher salt
2 teaspoons olive oil
1 teaspoon dark sesame oil
1 dried arbol chile, stemmed and broken into small pieces
1 pound whole natural almonds
1 tablespoon less-sodium soy sauce
1 tablespoon Worcestershire sauce
Directions
Heat the oven to 250 degrees F.

Combine the ginger and salt in a large mixing bowl and set aside.

Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.

Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.

Pan Seared Rib Eye

Pan Seared Rib Eye
Recipe courtesy Alton Brown

Prep Time:10 minInactive Prep Time:--Cook Time:5 min
Level:
Easy
Serves:
1 to 2 servings
Ingredients
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Directions
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Chipolte Corn Dip

cream cheese
can drained corn
one chipolte pepper
pepper
garlic powder