Curried Cauliflower

Ingredients:

1 tsp Curry Powder

1/4 tsp Dried Crushed Red Pepper

2 Tbsp Vegetable Oil

1 (10oz) packages Cauliflower Florets

1 Medium Onion (chopped)

3/4 tsp Salt

Directions:

Cook curry powder and red pepper in hot oil in a large skillet over medium heat, stirring often, 1 minute. Add cauliflower, onion and salt and cook, stirring constantly, 2 to 3 minutes or until onion is crisp-tender. Reduce heat to low; add 6 Tbsp water. Cover and cook, stirring occasionally, 8-10 minutes or just until cauliflower is tender.

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Turkey Parmesan

Ingredients:

1 lb Boneless Turkey Breast Cutlets (8 cutlets)

2 Tbsp Fresh Lemon Juice

1/3 cup All-Purpose Flour

1/4 cup Grated Parmesan Cheese

2 tsp Dried Basil

1 tsp Pepper

3/4 to 1 tsp Salt

3 Tbsp Butter (try Smart Balance) or Olive Oil

Directions:

Rinse turkey cutlets, and pat dry. Brush turkey with lemon juice. Combine flour and next 4 ingredients in a shallow dish. Dredge turkey in flour mixture, shaking off excess. Melt 2 Tbsp butter or Olive Oil in large skillet over medium-high heat. Cook turkey, in 2 batches, 2 to 3 minutes each side or until golden brown, adding remaining 1 Tbsp butter or oil to skillet as needed. Keep turkey warm on a wire rack in a jelly roll pan in a 200F degree oven.

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Make-Ahead Pizza Casserole

Ingredients:

Cooking Spray

1/2 lb Mozzarella Cheese (shredded)

1/4 lb Prosciutto (chopped)

3 Medium Tomatoes (cored and diced)

6 cups French or Italian Bread (cubed)

5 Eggs

1 1/4 cups Skim Milk

1/2 cup Reduced-Fat Sour Cream

1 tsp Dried Oregano

1 tsp Dried Basil

1/2 tsp Garlic Powder

Grated Parmesan Cheese

Directions:

Spray a 9 by 13-inch baking pan with cooking spray. In a large bowl, toss together the mozzarella, prosciutto, tomatoes, and bread. Arrange the bread mixture evenly in the baking pan. Using the same bowl, beat the eggs with a whisk. Add the milk, sour cream, oregano, basil, and garlic powder. Beat well. Pour the egg mixture over the bread, tilting the baking pan from side to side to soak all the bread cubes evenly. Cover the pan with foil and refrigerate at least three hours, or overnight. Remove from the refrigerator and let stand at room temperature for about 20 minutes. Heat oven to 350F. Uncover the casserole and bake for 35 to 45 minutes, or until golden brown and crisp on top. Sprinkle with the parmesan cheese before serving, if desired. Serve with a green salad and your favorite vinaigrette.

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photo: Tina Rupp

Spiced-Rubbed Grilled Turkey Tenderloin

Ingredients:

2 Tbsp Light Brown Sugar

1 tsp Salt

1 tsp Ground Cumin

1/4 to 1/2 tsp Ground Red Pepper

1/8 tsp Ground Ginger

1/8 tsp Ground Coriander

1 1/2 lb Turkey Tenderloin

2 Tbsp Olive Oil

Directions:

Preheat grill to 350F to 400F. Stir together first 6 ingredients. Brush turkey tenderloin with olive oil, rub with brown sugar mixture. Grill turkey, covered with grill lid, over 350F to 400F (medium-high) heat 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 165 degrees. Let stand 10 minutes before serving.

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Photo: Jennifer Davick

Styling:Rose Nguyen

Morning Glory Muffins

Ingredients:

1 cup Pecans (chopped)

3 cups All-Purpose Flour

1 tsp Salt (optional)

1 tsp Baking Soda

1 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

2 cups Sugar

3/4 cup Canola Oil

3 Large Eggs

2 1/2 tsp Vanilla Extract

1- 8oz can Crushed Pineapple (undrained)

2 Large Carrots (1 cup grated)

1 cup Golden Raisins

Directions:

Preheat to 350F. Bake pecans on a single layer on a baking sheet 5-7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes). Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture. Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into lightly greased muffin pans- filling two-thirds full. Bake at 350F for 23-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes). Makes 2 dozen muffins.

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Mini Blueberry Muffins

Ingredients:

2 1/4 c All-Purpose Flour

1 1/2 tsp Baking Powder

1/2 tsp Cinnamon

1/2 tsp Salt

2 Large Eggs

3/4 cup Lowfat Milk

2/3 cup Vegetable Oil (try Smart Balance)

1 1/4 cup Sugar

1 tsp Vanilla Extract

1 cup Blueberries (fresh or frozen)

Directions:

Preheat oven to 375F. Mist 2 24-cup miniature muffin tins with cooking spray. In a bowl, mix flour, baking powder, cinnamon and salt. In a separate bowl, whisk eggs, milk, oil, sugar and vanilla. Stir dry ingredients gently into milk mixture. Fold in berries. Spoon batter into muffin tins so they are 3/4 full. Bake until toothpick inserted in center of muffin comes out clean, about 15-20 minutes. Let cool on wire rack for 5 minutes. Remove from tins.

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Shrimp Burgers

Directions:

1 1/4 lb Medium Raw Shrimp (unpeeled)

Vegetable Cooking Spray

1 Large Egg (lightly beaten)

1 Tbsp Lowfat Mayonnaise

2 tsp Lemon Juice

1/2 tsp Salt

1/8 tsp Ground Red Pepper

3 Tbsp Celery (finely chopped)

2 Tbsp Green Onion (chopped)

1 Tbsp Parsley (chopped)

1 1/4 cups Cornbread Crackers (about 24 crushed)

4 Wheat Rolls

4 Bibb Lettuce Leaves

Sweet n' Spicy Tartar Sauce (see recipe)

Sweet n' Spicy Tartar Sauce:

1 cup Light Mayonnaise

2 Tbsp Fresh Parsley (chopped)

2 Tbsp Horseradish

1 1/2 tsp Cajun Seasoning

1 1/2 tsp Lemon Juice

1/4 tsp Paprika

Stir together ingredients in a bowl and chill 30 minutes to 24 hours.

Directions:

Peel shrimp; devein if desired. Cut each shrimp into thirds. Line a 15-x10-inch jelly roll pan with aluminum foil. Coat with cooking spray. Stir together egg, and next 4 ingredients until blended; stir in celery, green onion, and parsley. Fold in shrimp and cracker crumbs (mixture will be thick). Shape into 4 (4-inch wide, 1-inch thick) patties. Place patties on prepared pan. Cover and chill 1-24 hours. Transfer to freezer and chill an additional 30 minutes. Coat cold cooking grate of grill with cooking spray and place on grill. Preheat grill to 350F to 400F (medium-high heat). Grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate. Turn burgers, and grill 4-5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp. Garnish with lettuce and tartar sauce on a toasted bun.

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