0046. Buffalo Chicken Stromboli

What You'll Need

2 cups cubed or shredded cooked chicken 

1/4 cup crumbled blue cheese 
3 tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce 
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 

How to Make It

• 1
  Heat the oven to 400°F.  Stir the chicken, cheese and hot sauce in a medium bowl.
• 2
  Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10x14-inch rectangle.
• 3
  With the short side facing you, spoon the chicken mixture down the center of the pastry.  Fold 2 opposite sides of the pastry to the center over the filling and press to seal.  Place the pastry, seam-side down, onto a baking sheet.  Tuck the ends under to seal.
• 4
  Bake for 30 minutes or until the pastry is golden brown.  Cut the pastry in quarters to serve.
  
  
  Serving Suggestion: Serve with carrot and celery sticks, additional hot sauce and blue cheese dressing for dipping.
  
  
  Recipe originally posted at: CampbellsKitchen.com

0045. Lavender and Mint water

 Spa Water with Lavender and Mint- 0 calories

This entry originally appeared at http://tonetiki.com/2012/03/01/french-day-spa-water-with-lavender-and-mint-0-calories/

Having tummy trouble? Mint and Lavender both will cure a upset stomach and help flush your system. No wonder many Day Spas use both in their water, food and of course aromatherapy massages, facials and scrubs. You can have your own spa day at home with this delicious tummy calming, cancer fighting water. Your breath will be fresher, your tummy happy and your skin glowing after a day of drinking this water. If you don’t have a fancy little bag like the one shown just use a coffee filter, take a string off a tea bag and tie it up, easy right?!

You can keep re-using the bag of spices until you no longer taste them. I like to re-fill my pitcher of water when there is about 1/3 left, this way the flavor is evenly distributed.

Makes one bag-

1 tbsp Lavender dried or fresh

1/2 tbsp Mint dried or fresh

Tea bag or coffee filter and string from tea bag

Large Pitcher

Place Lavender and Mint on the baggie or coffee filter, tie up and place at the bottom of a large pitcher, cover in ice 1/3 full then fill the rest up with water. Place in fridge for 10 minutes before serving, pour into a favorite glass, I like wine glasses, I feel like I am indulging even though my drink is Zero calories.

Need some good Lavender, I love all things local so I hit up the Farmers Market. If you are not lucky enough to have a Lavender vender at your Farmers Market try out Central Coast Lavendertheir products are all natural and very reasonable. Make sure to try out my Day Spa Cucumber Lemon Water too, it is great to detox after a weekend of too much drinking or eating… or both 

0044. cucumber lemon water

Day Spa Cucumber Lemon Water- 0 calories

This entry was first posted at http://tonetiki.com/2012/02/27/spa-style-cucumber-lemon-water-0-calories/

Have a few too many cocktails last weekend? Feeling a little bloated or uncomfortable in your clothes? Try this immunity boosting, anti-inflammatory drink that will fill you up, flush your system and make you feel better in no time. Make a big pitcher of this, run yourself a hot bath and relax you will be feeling better in no time.

Makes a Pitcher-

1/2 Lemon thinly sliced

1/4 Cucumber thinly sliced- save 2 slices to place on your eyes

Ice

Water

In a large pitcher add the lemon and cucumber, then the ice and then water. Let sit in the fridge for a few minutes before serving. Pour into a large wine glass, put your feet up and relax. Once the water is down to only 1/4 full refill with water. You can do this several times, keep in the fridge.

The cucumber acts as an anti-inflammatory and the lemons boost immunity. Once you are done with your bath pop in your favorite Yoga DVD, you will be feeling back to yourself in no time.

0043. Apple cinnamon water

Day Spa Apple Cinnamon Water- 0 calories

This recipe was originally posted at http://tonetiki.com/2012/04/01/apple-cinnamon-day-spa-water-0-calories/

Did you know both apples and cinnamon raise your metabolism?

When you drink as much water as I do (a gallon daily) you just get sick of it! So when that happens I change it up, I go to my Sodastream and make some fizzy water, or I make a Day Spa inspired water. I love Cucumber Lemon water and Lavender Mint, but today I wanted something sweet. Try your own with whatever you have in your fridge and comment below, share your creations with all of us.

Makes one big pitcher, re-fill water 3-4 times before replacing apples and cinnamon-

1 Apple thinly sliced, I like Fugi but pick your favorite

1 Cinnamon Stick

Drop apple slices in the bottom of the pitcher (save a few to drop in your glass later) and then the cinnamon stick, cover with ice about 1/2 way through then with water. Place in the fridge for 1 hour before serving.

Nutritional Info:

Calories: 0

Fat: 0

Fiber: 0

Protein: 0

Carbs: 0

0042. Chipotle crusted pork tenderloin

• 1 (teaspoon) onion powder
• 1 (teaspoon) garlic powder
• 3 (tablespoon) chipotle chile powder
• 1 1/2 (teaspoon) salt
• 4 (tablespoon) brown sugar
• 1 (1 1/2 pound) pork tenderloin

1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill when internal temperature reaches 150 degrees F. Let stand for 5 to 10 minutes before slicing.

Recipe taken from FoodontheTable.com

0041. Crispy Panko-Topped Onions

Weight Watchers Recipe

Ratings (103)

2PointsPlusValue

Prep time: 10 min

Cook time: 70 min

Other time: 0 min

Serves: 8

These baked onions are like deconstructed onion rings. Roasting the onions enhances their sweetness while herbed-panko breadcrumbs give wonderful crunch.

Ingredients 4 spray(s) cooking spray, divided      4 medium uncooked, onion(s), peeled, cut in half    3/4 tsp table salt, divided    3/4 tsp black pepper, coarsely ground, divided    3/4 cup(s) panko breadcrumbs    2 Tbsp unsalted butter, melted    2 tsp fresh thyme, chopped    Instructions Preheat oven to 400°F. Line a 9- X 13-inch baking pan with aluminum foil and coat with cooking spray (or just coat a nonstick baking pan with cooking spray). Coat cut-sides of onions with cooking spray; sprinkle with 1/4 teaspoon each salt and pepper. Place onions, cut-side down, on prepared baking pan. Coat with more cooking spray and sprinkle with 1/4 teaspoon each salt and pepper. Bake until onions are light golden and slightly softened, about 40 minutes. Meanwhile, in a small bowl, combine panko, butter, thyme, and remaining 1/4 teaspoon each salt and pepper. Remove onions from oven and turn over; sprinkle evenly with crumbs. Bake until onions are tender and crumbs are golden, about 25 to 30 minutes. Yields half an onion and about 1 1/2 tablespoons crumbs per serving.

0040. Santa Fe Turkey Stuffed Peppers

I haven't tried this one yet, but my BFF/crit partner Elise Hepner raved about these, so I'm dying to try it!

from: Skinnytaste.com 
Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts
Calories: 160 • Fat: 3 g • Carbs: 19 g • Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g
Sodium: 119 (without salt)  

Ingredients:

For the filling:

• 1/2 lb 99% lean ground turkey
• 3/4 cups canned black beans, rinsed and drained
• 3/4 cups frozen corn
• 1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
• 1 large diced tomato
• 1 cloves garlic, minced
• 3 tbsp chopped onion
• 2 tbsp chopped cilantro, plus more for garnish
• 1 tsp cumin
• kosher salt to taste

For the peppers:

• 3 red bell peppers, cut in half lengthwise
• 1/3 cup reduced sodium, fat free chicken broth
• 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
• 1 tbsp chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is browned,add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin.Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.



Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.  

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Covertight with foil. Bake 45-50 minutes, or until the peppers become soft.  

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.  Top with scallions and serve with reduced-fat sour cream if desired (optional).

Makes 6 servings.

0039. beef, spinach, & potato experiment

I had ground beef, frozen spinach, and potato in the fridge/pantry/freezer, and had no idea what to do with it all. PK isn't a huge fan of spinach by itself, I'm not a fan of frozen spinach by itself, Monkey hates most potatoes, and I'm so freaking sick of meatloaf that I might scream if I eat another bite of it in the next month. So, what was I supposed to do with all this stuff? Dinner had to be made, and those were the only ingredients I had. I called PK up and asked him what to do (he used to run a kitchen way back in the day before we met, so I defer to him when I'm clueless... or my mommy - I love her cooking). His solution? "Mix them together!"

So, I cubed up the potatoes, chopped some onion, threw in some minced garlic, and put about 2 pounds of ground beef into a giant pot. The ground beef was the 73% fatty kind, so it made a LOT of juice. Add that to all the juice from the frozen spinach, and there was plenty of juice to cook the potatoes.

It looks weird, but it tastes pretty good.

If you know nothing about potatoes, then you know that it takes a LOT of spices to flavor a potato. I'm pretty sure I cubed up like 8 small yellow potatoes... maybe 9? Whatever. It's a lot. I also put an entire bag of frozen spinach in there, so I had to add a lot of spices. I don't know how much I actually put in since I eyeball almost everything I cook, so I'm just going to list the ingredients. If you feel comfortable eyeballing it, have at it.

Ingredients:

• small yellow potatoes, peeled and cubed
• 1 bag frozen spinach
• about 2 pounds ground beef
• freshly grated Parmesan cheese
• ground sage
• finely chopped dried oregano
• salt
• pepper
• parsley flakes 
• dried red pepper flakes (to add a little heat)

0038. Jamaican Beef Pie

I've made this a few times and it's been a hit every time. PK loves it, Monkey loves it, and I most definitely LOVE IT.

• Prep Time: 20 mins
• Total Time: 50 mins
• Yield: 10 patties

Ingredients

• 2 cups all purpose flour1 1/2 teaspoons curry powder
• 1 dash salt
• 1/4 cup margarine
• 1/4 cup shortening
• 1/3 cup water
  

Meat Filling

• 2 tablespoons margarine
• 1 lb ground beef
• 1 small onions, finely diced
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup beef broth
• 1/2 cup dry breadcrumbs
• 1 eggs, beaten

Directions

1. Make the crust: Combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Do not overstir; that makes tough crust. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
2. Next, prepare the filling.: Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is browned, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.Directions

3. Now make the patties: Spoon some filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
4. Bake in preheated 375 degree oven for 25 - 30 minutes, or until golden brown.
5. NOTE: If you have the time and organization, it might be best to make the filling in advance, long enough to cool down before fillng the pastry. Otherwise, it might melt the pastry somewhat. Just a thought from a review on another recipe.

Nutrition Facts

Serving Size: 1 (1226 g)

Servings Per Recipe: 1

Amount Per Serving

% Daily Value

Calories 309.1

Calories from Fat 158

51%

Amount Per Serving

% Daily Value

Total Fat 17.6g

27%

Saturated Fat 5.1g

25%

Cholesterol 49.4mg

16%

Sugars 0.7 g

Sodium 423.8mg

17%

Total Carbohydrate 24.2g

8%

Dietary Fiber 1.3g

5%

Sugars 0.7 g

2%

Protein 12.7g

25%

 http://www.food.com/373127

0037. Chicken Jalfrezi

 I asked Facebook what I should make for dinner, since PK wanted something spicy and my friend Nancy McGregor suggested that I make Chicken Jalfrezi. I googled it and found a recipe on AllRecipes.com (which is my go-to website for new recipes). Even though PK hates chicken, it's been so long since I've made it that I figured it'd be safe to make some - especially if it was spicy. Since this is a "curry" dish (no curry in it, but there's chili -which you can use powdered or fresh) I decided it sounded great. 

Ultimately, PK hated it, and not because it's chicken. I didn't care for it much either although Monkey loved it. I'll go ahead and post the recipe, but the next time I try to make this one, I'm going to have to double the spices since it tasted very tomato-y and kind of bland.

• PREP20 mins
• COOK55 mins
• READY IN1 hr15 mins

Ingredients

Original recipe makes 6 servings

• 2 tablespoons vegetable oil
• 1 onion, grated
• 2 cloves garlic, chopped
• 1 1/2 pounds boneless skinless chicken thighs, cut in half
• 3 teaspoons ground turmeric
• 1 teaspoon chili powder
• 1 1/2 teaspoons salt
• 1 (14.5 ounce) can peeled and diced tomatoes
• 2 tablespoons ghee (clarified butter)
• 3 teaspoons ground cumin
• 3 teaspoons ground coriander
• 2 tablespoons grated fresh ginger root
• 1/2 cup chopped cilantro leaves
  
  

  Directions

  1. Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
  2. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
  3. Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.