Sparkling White Sangria
1 bottle sparkling wine (such as Champagne or Prosecco)
1 1/2 cups apricot nectar
1 1/2 ounces triple sec
In a pitcher, mix together the wine, apricot nectar, and triple sec. Serve in wineglasses.
Upgrade: Add 1 bunch frozen grapes to the pitcher before serving.
Beef Satay With Peanut Sauce
another real simple fav
Ordering take-out Thai food isn't the only way to eat beef satay at home. With precut meat, dry salad-dressing mix, and sesame oil, you get all the flavor without having to wait. The salad-dressing mix eliminates the chopping and mixing required for a complicated marinade; combined with oil, it flavors the beef in minutes. The mix also lends a savory edge to a peanut butter-based dipping sauce. Stick the beef onto some skewers, pop them under the broiler for a couple of minutes, and serve.
1/2 cup smooth peanut butter
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
1 tablespoon fresh lemon juice
1 .92-ounce package Good Seasons Roasted Garlic salad-dressing mix
1 pound presliced sirloin
1 tablespoon sesame oil
Wooden skewers soaked in water
In a small bowl, stir together the peanut butter, soy sauce, vinegar, lemon juice, 1 tablespoon of the dressing mix, and 3/4 cup water and set aside.
If the beef strips have not already been flattened, gently pound them flat with a rolling pin. In a bowl, toss together the beef, oil, and remaining salad-dressing mix. Coat each strip of beef well and thread a skewer through it. Broil 2 to 3 minutes per side. Serve the satays hot with the dipping sauce.
If you made it from scratch: 1 hour
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 485(1% from fat); FAT 29g (sat 7g); CHOLESTEROL 65mg; CALCIUM 23mg; CARBOHYDRATE 23g; SODIUM 5825mg; PROTEIN 32mg; FIBER 2g; IRON 3mg
Ordering take-out Thai food isn't the only way to eat beef satay at home. With precut meat, dry salad-dressing mix, and sesame oil, you get all the flavor without having to wait. The salad-dressing mix eliminates the chopping and mixing required for a complicated marinade; combined with oil, it flavors the beef in minutes. The mix also lends a savory edge to a peanut butter-based dipping sauce. Stick the beef onto some skewers, pop them under the broiler for a couple of minutes, and serve.
1/2 cup smooth peanut butter
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
1 tablespoon fresh lemon juice
1 .92-ounce package Good Seasons Roasted Garlic salad-dressing mix
1 pound presliced sirloin
1 tablespoon sesame oil
Wooden skewers soaked in water
In a small bowl, stir together the peanut butter, soy sauce, vinegar, lemon juice, 1 tablespoon of the dressing mix, and 3/4 cup water and set aside.
If the beef strips have not already been flattened, gently pound them flat with a rolling pin. In a bowl, toss together the beef, oil, and remaining salad-dressing mix. Coat each strip of beef well and thread a skewer through it. Broil 2 to 3 minutes per side. Serve the satays hot with the dipping sauce.
If you made it from scratch: 1 hour
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 485(1% from fat); FAT 29g (sat 7g); CHOLESTEROL 65mg; CALCIUM 23mg; CARBOHYDRATE 23g; SODIUM 5825mg; PROTEIN 32mg; FIBER 2g; IRON 3mg
Bean and Sausage Stew
1 tablespoon olive oil
1 13-ounce package chicken sausage links, sliced 1/4 inch thick
2 cloves garlic, thinly sliced
1 19-ounce can white beans, drained
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes, undrained
1 bunch kale
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Crusty bread (optional)
Heat the oil in a Dutch oven over medium heat. Add the sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more. Add the beans, broth, and tomatoes and their juices. Increase heat to medium-high and bring to a simmer.
Fold each kale leaf in half lengthwise and remove the stem by ripping or cutting it. Tear each leaf into large pieces. Add the kale to the pan and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove from heat. Season with the salt and pepper and spoon into individual bowls. Serve with the bread (if using).
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 495(28% from fat); FAT 14g (sat 3g); CHOLESTEROL 65mg; CARBOHYDRATE 43g; SODIUM 1,020mg; PROTEIN 36g; FIBER 9g; SUGAR 11g
1 13-ounce package chicken sausage links, sliced 1/4 inch thick
2 cloves garlic, thinly sliced
1 19-ounce can white beans, drained
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes, undrained
1 bunch kale
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Crusty bread (optional)
Heat the oil in a Dutch oven over medium heat. Add the sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more. Add the beans, broth, and tomatoes and their juices. Increase heat to medium-high and bring to a simmer.
Fold each kale leaf in half lengthwise and remove the stem by ripping or cutting it. Tear each leaf into large pieces. Add the kale to the pan and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove from heat. Season with the salt and pepper and spoon into individual bowls. Serve with the bread (if using).
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 495(28% from fat); FAT 14g (sat 3g); CHOLESTEROL 65mg; CARBOHYDRATE 43g; SODIUM 1,020mg; PROTEIN 36g; FIBER 9g; SUGAR 11g
peanut butter blossoms
Prep Time: 20 minutes
Cook Time: 8 minutes
Ingredients:
8 oz. pkg. milk chocolate kisses
1/2 cup butter, softened
3/4 cup peanut butter
1/3 cup sugar
1/2 cup light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1-1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
more granulated sugar
Preparation:
Heat oven to 375 F. Remove wrappers from chocolate. Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Cover tightly and chill for 4-8 hours in fridge.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack slightly around edges. Let stand on cookie sheets for 3-4 minutes, then remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies
To freeze, shape dough into balls but do not roll in sugar. Place on waxed paper lined cookie sheets and freeze until firm. Pack into hard sided freezer containers; label, and freeze up to 3 months. To bake, roll frozen dough into sugar, then bake as directed, adding 3-6 minutes to the baking time.
Cook Time: 8 minutes
Ingredients:
8 oz. pkg. milk chocolate kisses
1/2 cup butter, softened
3/4 cup peanut butter
1/3 cup sugar
1/2 cup light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1-1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
more granulated sugar
Preparation:
Heat oven to 375 F. Remove wrappers from chocolate. Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Cover tightly and chill for 4-8 hours in fridge.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack slightly around edges. Let stand on cookie sheets for 3-4 minutes, then remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies
To freeze, shape dough into balls but do not roll in sugar. Place on waxed paper lined cookie sheets and freeze until firm. Pack into hard sided freezer containers; label, and freeze up to 3 months. To bake, roll frozen dough into sugar, then bake as directed, adding 3-6 minutes to the baking time.
Autumn-Spiced Sweet Potatoes
Whipped sweet potatoes are a great side dish for South Beach Dieters (Phases 2 and 3). They're nutrient-dense, flush with fiber, and rich in beta-carotene and vitamin C. Most importantly, they won't set off cravings like traditional mashed potatoes can. Plus, they're absolutely delicious for Thanksgiving dinner — or any time at all!
2 Servings
Ingredients
1/2 pound sweet potatoes
2 tablespoons low-fat buttermilk
1/4 tablespoon trans-free margarine
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
Pinch of nutmeg
1/8 teaspoon allspice
2 tablespoons chopped pecans (optional)
Instructions
Peel potatoes and chop into medium-sized chunks. Cover with water in large pot and boil until pieces are easily pierced with a fork. While sweet potatoes cook, toast pecans on rimmed cookie sheet. Remove sweet potatoes from water, add buttermilk, margarine, and spices, and mash together. With hand mixer or immersion blender, whip potatoes until smooth. Transfer potatoes to serving dish and top with chopped pecans. Serve immediately, or keep warm, uncovered, in a 200° F oven.
2 Servings
Ingredients
1/2 pound sweet potatoes
2 tablespoons low-fat buttermilk
1/4 tablespoon trans-free margarine
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
Pinch of nutmeg
1/8 teaspoon allspice
2 tablespoons chopped pecans (optional)
Instructions
Peel potatoes and chop into medium-sized chunks. Cover with water in large pot and boil until pieces are easily pierced with a fork. While sweet potatoes cook, toast pecans on rimmed cookie sheet. Remove sweet potatoes from water, add buttermilk, margarine, and spices, and mash together. With hand mixer or immersion blender, whip potatoes until smooth. Transfer potatoes to serving dish and top with chopped pecans. Serve immediately, or keep warm, uncovered, in a 200° F oven.
Chicken Meat Loaf
from my fav... real simple
2 eggs
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon plus 2 teaspoons tomato paste
3 garlic cloves, peeled
1 small yellow onion, quartered
1 small carrot, peeled and cut into large pieces
3 steamed chicken-breast halves pounded to 1/4-inch thich
2 scallions, thinly sliced
1/2 Golden Delicious apple, peeled and grated
1 cup bread crumbs
1/3 cup shelled pistachios
3 tablespoons maple syrup
Heat oven to 400°F. Lightly coat a 9-by-3-inch loaf pan with cooking spray and set aside.
In a large bowl, whisk together the eggs, mustard, oil, salt, pepper, and 1 tablespoon of the tomato paste. In a food processor, chop the garlic, onion, and carrot until finely chopped. Transfer to the bowl. Finely chop 2 chicken-breast halves (about 1/8-inch dice), and cut 1 chicken-breast half into 1/2-inch pieces. Add to the bowl along with the scallions, apple, and bread crumbs. Using your hands, mix to combine well.
Place half the meat-loaf mixture in the pan. Sprinkle on the pistachios in 1 layer. Top with the remaining meat-loaf mixture, pressing gently. Bake for 20 minutes.
Meanwhile, whisk together the maple syrup and remaining tomato paste. Brush the glaze over the meat loaf and return it to the oven for 10 minutes. Remove and let rest, covered with foil, for 10 minutes before serving.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 490(0% from fat); FAT 17g (sat 3g); CHOLESTEROL 196mg; CALCIUM 132mg; CARBOHYDRATE 41g; SODIUM 1095mg; PROTEIN 43mg; FIBER 4g; IRON 4mg
2 eggs
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon plus 2 teaspoons tomato paste
3 garlic cloves, peeled
1 small yellow onion, quartered
1 small carrot, peeled and cut into large pieces
3 steamed chicken-breast halves pounded to 1/4-inch thich
2 scallions, thinly sliced
1/2 Golden Delicious apple, peeled and grated
1 cup bread crumbs
1/3 cup shelled pistachios
3 tablespoons maple syrup
Heat oven to 400°F. Lightly coat a 9-by-3-inch loaf pan with cooking spray and set aside.
In a large bowl, whisk together the eggs, mustard, oil, salt, pepper, and 1 tablespoon of the tomato paste. In a food processor, chop the garlic, onion, and carrot until finely chopped. Transfer to the bowl. Finely chop 2 chicken-breast halves (about 1/8-inch dice), and cut 1 chicken-breast half into 1/2-inch pieces. Add to the bowl along with the scallions, apple, and bread crumbs. Using your hands, mix to combine well.
Place half the meat-loaf mixture in the pan. Sprinkle on the pistachios in 1 layer. Top with the remaining meat-loaf mixture, pressing gently. Bake for 20 minutes.
Meanwhile, whisk together the maple syrup and remaining tomato paste. Brush the glaze over the meat loaf and return it to the oven for 10 minutes. Remove and let rest, covered with foil, for 10 minutes before serving.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 490(0% from fat); FAT 17g (sat 3g); CHOLESTEROL 196mg; CALCIUM 132mg; CARBOHYDRATE 41g; SODIUM 1095mg; PROTEIN 43mg; FIBER 4g; IRON 4mg
Nonna's Shrimp
16 colassal frozen shrimp (1/2 lb) (thawed)
4 cloves of garlic minced
1 tbsp olive oil
3/4 c white wine
red pepper flakes to taste
1/4 c heavy cream
2 tbs butter
heat olive oil and garlic on simmer about 5 minutes
add shrimp, wine and pepper flakes (if desired) saute about 2-3 minutes until shrimp is pink.
remove shrimp and add butter, when butter is melted add cream and a pinch of salt
reduced by half
served over rice... we used wild, place shrimp on rice and sauce over top
4 cloves of garlic minced
1 tbsp olive oil
3/4 c white wine
red pepper flakes to taste
1/4 c heavy cream
2 tbs butter
heat olive oil and garlic on simmer about 5 minutes
add shrimp, wine and pepper flakes (if desired) saute about 2-3 minutes until shrimp is pink.
remove shrimp and add butter, when butter is melted add cream and a pinch of salt
reduced by half
served over rice... we used wild, place shrimp on rice and sauce over top
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