CanYouFind.Us

Ingredients

2 sweet potatoes
2 teaspoons canola oil, divided
16 ounces ground chicken
3/4 cup chopped onion
1/2 cup chopped red bell pepper
1 celery stalk, chopped
1 tablespoon chili powder
1 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 cups salsa
1/2 cup tomato juice

Procedure

1.    Preheat oven to 400 degrees.
2.    Pierce sweet potatoes with a fork in several places. Place onto a parchment-lined baking sheet and bake until the potatoes are tender, about 40 to 60 minutes, depending on the size.
3.    Meanwhile, in large skillet, heat 1 teaspoon oil over medium-high. Add chicken – cook, stirring to break the pieces up, until the chicken is no longer pink, about 8 minutes. Scoop out onto a plate.
4.    Pour remaining oil into the pan and reduce heat to medium – add onion, red pepper, celery, chili powder, oregano, salt, pepper and cayenne – cook until the vegetables have softened, about 5 minutes. Stir in salsa and tomato juice – bring to boil. Stir in chicken – reduce heat and simmer until most of the liquid has evaporated, about 5 minutes.
5.    To serve, halve the baked sweet potatoes and evenly divide the chicken mixture over each half.

Nutritional Information
Calories 404
Fat 14g (sat 3g,mono 5g)
Cholesterol 107mg
Sodium 946mg
Carbohydrates 33g
Fiber 6g
Protein 38g
Calcium 99mg
Iron 4mg

Notes

• If you chose to use an entire sweet potato per person, you are only looking at a 68 calorie increse
• Recipe found on http://desertculinary.blogspot.com
• Use salsa that is as hot, or as mild, as you wish.
• The chile powder is very prominent in this dish, adjust as desired.

Ingredients

1 whole eggplant, peeled and sliced
16 ounces salsa (16 oz)
6 corn tortillas, cut into strips
4 ounces green chiles (4 oz) diced
4 ounces sliced olives, drained
8 ounces queso fresco
9 tablespoons sour cream, to garnish
cilantro

Procedure

1. Preheat oven to 400
2. Spray cookie sheets with non-stick cooking spray and 9″ baking dish.
3. Place eggplant slices on cookie sheets and bake for 10 minutes.
4. Spread 1/4 c salsa in bottom of dish, layer 1/3 of tortillas on top, top with 1/2 eggplant, chilis and olives. sprinkle with 1/3 cheese. spread with 1/2 of remaining salsa. add another layer of tortillas, eggplant, chilis olives and cheese. Top with remaining tortillas, salsa and cheese, cover and bake for 20-25 minutes or until hot and bubbly.

Nutritional Information
Calories 135
Fat 6g (sat 3g,mono 2g)
Cholesterol 15mg
Sodium 288mg
Carbohydrates 17g
Fiber 3g
Protein 6g
Calcium 135mg
Iron 1mg

Notes

• Recipe from http://desertculinary.blogspot.com/
• Use a salsa that is as spicy, or as mild, as you wish-we used a medium garlic salsa
• Serves 9

Ingredients

12 ounces tomato, very ripe and cored
1 medium white onion
3 medium jalapeno
2 cups long grain white rice
1/4 cup canola oil
4 cloves garlic, minced
2 cups low sodium chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Procedure

1. Preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick.
5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9. Stir in cilantro, minced jalapeno, and pass lime wedges separately.

Nutritional Information

Calories 263
Fat 7g (sat 1g,mono 4g)
Cholesterol 0mg
Sodium 553mg
Carbohydrates 43g
Fiber 2g
Protein 7g
Calcium 31mg
Iron 3mg

Notes

• Recipe adapted from Cooks Illustrated.
• Jalapeno’s vary in heat, so removing the seeds and ribs allow you more control over the heat that you add to the final product
• Serves 8

Ingredients
Cooking spray
1 large red onion, sliced and separated into rings (about 2 cups)
2 tablespoons red wine vinegar
2 tablespoons honey
1/2 teaspoon salt, divided
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 beef tenderloin steaks (4-ounce) trimmed (1 inch thick)

Directions
1. Preheat broiler.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan. Cover and cook 3 minutes. Add vinegar, honey, and 1/4 teaspoon salt to pan. Reduce heat, and simmer, uncovered, 8 minutes or until slightly thick, stirring occasionally.
3. Sprinkle remaining 1/4 teaspoon salt, thyme, and pepper evenly over beef. Place beef on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness. Serve with onion mixture.

Nutritional Information
Calories 330
Fat 23g (sat 9g,mono 10g)
Cholesterol 70mg
Sodium 316mg
Carbohydrates 13g
Fiber 1g
Protein 18g
Calcium 25mg
Iron 3mg

Notes
Recipe adapted from Cooking Light, June 2008

Directions
Sauce
2 bacon slices, finely chopped
1 cup chopped onion
1/2 cup yellow mustard
5 tablespoons honey
3 tablespoons ketchup
2 tablespoons cider vinegar
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Pork
1 tablespoon light brown sugar
1 tablespoon smoked paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 pound pork tenderloin
Cooking spray

Directions
1. Prepare grill.
2. To prepare sauce, cook bacon in a medium saucepan over medium-high heat 4 minutes or until almost crisp, stirring occasionally. Add chopped onion to pan; cook 4 minutes, stirring frequently. Add mustard and next 5 ingredients (through 1/4 teaspoon ground cumin) to pan, and bring to a boil. Reduce heat, and simmer for 4 minutes or until slightly thick, stirring occasionally.
3. To prepare pork, combine brown sugar and next 7 ingredients (through red pepper) in a small bowl, stirring well; rub mixture evenly over pork. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning once. Let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with sauce.

Nutritional Information
Calories 152
Fat 4g (sat 1g,mono 2g)
Cholesterol 38mg
Sodium 517mg
Carbohydrates 17g
Fiber 1g
Protein 14g
Calcium 30mg
Iron 2mg

Notes
Recipe adapted from Cooking Light, June 2008

Ingredients
2 bacon slices
1/4 cup red onion, chopped
1 pound boneless skinless chicken breast, coarsely chopped
2 teaspoons fresh sage, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1 granny Smith apple, peeled, cored, and cut crosswise into 8 (1/4-inch-thick) slices
4 Kaiser rolls (2-ounce)

Directions
1. Prepare grill.
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, and crumble. Add onion to drippings in pan, and saute 2 minutes or until lightly browned. Cool slightly.
3. Place chicken in a food processor; process until coarsely ground. Combine chicken, bacon, onion, sage, salt, and pepper. Divide chicken mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
4. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place apple slices on grill rack coated with cooking spray; grill 1 minute on each side. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place patties on bottom halves of rolls; top each serving with 2 apple slices and top half of roll.

Nutritional Information
Calories 248
Fat 5g (sat 1g,mono 1g)
Cholesterol 69mg
Sodium 540mg
Carbohydrates 19g
Fiber 2g
Protein 30g
Calcium 54mg
Iron 2mg

Ingredients
Brownie Mixture
3/4 cup water
1/2 cup butter
1 1/2 squares unsweetened chocolate (1-1/2 ounces)
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
Cream Cheese Mixture
1 package cream cheese (8 ounces) softened
1/3 cup sugar
1 egg, beaten
1 tablespoon vanilla extract
1 cup semisweet chocolate chips (6 ounces)

Directions
1. In a small saucepan, combine the water, butter and chocolate; cook and stir over low heat until smooth. Cool.
2. In a large mixing bowl, combine the flour, brown sugar, baking soda and salt. Add eggs and sour cream; beat on low just until combined. Stir in chocolate mixture until smooth.
3. In another bowl, beat the cream cheese, sugar, egg and vanilla; set aside. Spread chocolate batter into a greased 15-in. x 10-in. x 1-in. baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips.
4. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Notes

• Recipe from Taste of Home

Nutritional Information
Calories 74
Fat 4g (sat 2g,mono 1g,poly 0g)
Protein 1g
Cholesterol 16mg
Calcium 11mg
Sodium 58mg
Fiber 0g
Iron mg
Carbohydrates 10g

Ingredients
1 can crushed pineapple (8 ounces)
6 cups thinly sliced cabbage
1 tablespoon olive oil
2 tablespoons honey mustard salad dressing
1/8 teaspoon white pepper

Directions
Drain pineapple, reserving 1 tablespoon juice; set aside. In a large skillet, saute cabbage in oil for 5-8 minutes or until crisp-tender. Add the salad dressing, pepper and reserved pineapple and juice. Cook for 1 minute or until heated through.

Notes

• Cooks quickly and is able to stay warm without getting soggy
• Recipe from Weeknight Cooking Made Easy
• Serves 4

Nutritional Information
Calories 126
Fat 5g (sat 1g,mono 3g,poly 1g)
Protein 2g
Cholesterol 0mg
Calcium 73mg
Sodium 69mg
Fiber 4g
Iron 1mg
Carbohydrates 20g

Ingredients
6 whole green onions, light and dark parts, halved crosswise
2 whole jalapeño chile pepper, stemmed and halved
1 2 inch ginger, peeled
1/2 cup canola oil
1/4 cup fresh lime juice
1 tablespoon low sodium soy sauce
2 teaspoons toasted sesame oil
2 teaspoons lime zest
1/4 teaspoon freshly ground black pepper
2 pounds pork tenderloin

Procedure
1. Combine the green onions, jalapenos, and ginger in a food processor and process until coarsely ground. Scrape the mixture into a bowl and stir in all of the remaining ingredients, except the pork.
2. Place the pork tenderloin in a baking dish, ad half the marinade, and turn to coat the pork. Cover and refrigerate for at least 30 minutes, and up to 4 hours. Cover and reserve the remaining marinade at room temperature.
3. Heat the grill to high
4. Remove the pork from the marinade. Grill until crusty and charred on both sides and cooked to medium-well: 4 to5 minutes per side(an internal temperature of 145 on the grill) Transfer to a cutting board and let rest for 5 minutes
5. Cut the pork into 1/2 inch thick slices. Drizzle the sliced pork with the reserved marinade before serving.

Notes

• Serves 4
• Recipe from Bobby Flay Cooking for Life
• Quick and easy to prepare-just don’t forget time to marinade.

Nutritional Information
Calories 555
Fat 37g (sat 5g,mono 20g,poly 10g)
Protein 49g
Cholesterol 148mg
Calcium 34mg
Sodium 268mg
Fiber 1g
Iron 3mg
Carbohydrates 5g

Ingredients
Brownie layer
4 ounces fine-quality bittersweet chocolate (not unsweetened) chopped
3/4 stick unsalted butter (6 tablespoons) cut into pieces
1 tablespoon instant espresso powder, dissolved in 1/2 tablespoon boiling water
3/4 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup walnuts, chopped
Cream cheese frosting
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
3/4 cup confectioner’s sugar, sifted
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
Glaze
3 ounces fine-quality bittersweet chocolate (not unsweetened)
1 tablespoon unsalted butter
1/4 cup heavy cream
2 1/4 teaspoons instant espresso powder, dissolved in 1/2 tablespoon boiling water

Directions
1. Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
2. Make brownie layer:
In a heavy 1 1/2-quart saucepan melt chocolate and butter with espresso mixture over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined and stir in walnuts.
3. Spread batter evenly in pan and bake in middle of oven 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Cool brownie layer completely in pan on a rack.
4. Make cream cheese frosting:
In a bowl with an electric mixer beat cream cheese and butter until light and fluffy. Add confectioners’ sugar, vanilla, and cinnamon and beat until combined well. Spread frosting evenly over brownie layer. Chill brownies 1 hour, or until frosting is firm.
5. Make glaze:
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate and butter with cream and espresso mixture, stirring, until smooth, and remove top of double boiler or bowl from heat. Cool glaze to room temperature.
6. Spread glaze carefully over frosting. Chill brownies, covered, until cold, at least 3 hours.
7. Cut chilled brownies into 24 squares and remove them from pan while still cold. Serve brownies cold or at room temperature. Brownies keep, covered and chilled, in one layer, 5 days.

Notes

• Best when served chilled
• 25 very rich servings

Nutritional Information
Calories 175
Fat 13g (sat 7g,mono 4g,poly 1g)
Protein 3g
Cholesterol 38mg
Calcium 17mg
Sodium 43mg
Fiber 1g
Iron 1mg
Carbohydrates 17g