Cheesy Biscuits

2 cups Bisquick
2/3 cup milk
large handful of "sharp" cheddar cheese
3 TBSP butter
1/2 tsp Garlic powder
1/2 tsp Italian seasoning


Blend Bisquick and milk just until mixed. Add in cheese. Dollop tablespoon sized dough by hand on cookie sheet. Cook 450 degrees for 8-10 minutes.
Melt butter in skillet and add seasonings. Brush on biscuits.

Quick Pizza Dough

2-21/4 cups unbleached all purpose flour
1/4 oz pkg fast acting yeast (2 1/2 tsp)
1/2 tsp sugar
2 Tbsp olive oil
1/2 tsp salt
1 Tbsp honey
 
      In a large bowl, whisk together 3/4 cup flour, yeast, sugar and 2/3 cup very hot water. Stir in the oil, 1 1/4 cup of the remaining flour, and the salt and blend the mixture until it forms a dough. Knead the dough on floured surface, incorporating as much of the 1/ 4 cup remaining flour as necessary  to prevent the dough from sticking, for 5-10 minutes, or until its smooth and elastic. Put the dough in an oiled bowl and turn it to coat it with oil. Let the dough rise for 30 min, or until it doubles, and punch it down.

Pureed carrots

Add carrots to boiling water that just covers the carrots
Reduce to simmer for 10-15 min or until carrots are soft
In food processor, puree carrots with salt, pepper, oil and small amount of cooking water.

Zucchini Squash and Pasta

Zucchini squash cut in bite size pieces (75 cal in 1 c.)
Yellow squash cut in bite size pieces (75 cal in 1 c.)
Onion chopped (100 cal for small)
Olive Oil
Balsamic Vinegar (25 cal per Tbsp)
Salt and garlic to taste
Rotini cooked (210 cal for 3/4c.)

Sautee onions in olive oil until translucent. Add squash and continue to sautee with olive oil and balsamic vinegar until tender but not soggy. Add enough balsamic and oil to create a sauce for the pasta. Season with salt and garlic. Combine vegetables and pasta.

Additional suggestions: black olives and sun-dried tomato.

Cranberry Sauce - Barefoot Contessa

1 c. water1 12 oz bag of cranberries
1 3/4 c sugar
1 Granny Smith apple - peeled, cored, chopped
1 orange - zest grated and juiced
1 lemon - zest grated and juiced
3/4 c chopped nuts

Cook cranberries, sugar and water in saucepan over low heat for about 5 minutes or until skins pop open. Add the apples, zests and juices and cook for 15 more minutes. Remove from heat and add nuts. Let cool and serve chilled.

Black Bean Patties

2 cans black beans - drained and rinsed (110 cal per 1/2 c)

2 c. pepper jack cheese(100 cal in 1/4 c)

small jalapeno chopped (4 cal in one)

purple onion chopped (44 cal in one medium)

1/2 c. bread crumbs (213 cal)

1 egg (78 cal)

cumin

garlic

salt and pepper

Smash the beans and then combine the remaining ingredients. Cook patties on a 400 degree griddle. Makes 8 patties.

Posole Soup

1 Tbsp Olive oil

1 clove minced garlic

1 stalk chopped celery

1 c. chopped onion

1 c. yellow squash, julienned

1 c. zucchini, julienned

1 c. carrots

1 1/2 c. hominy, canned

1 qt water

2 c. crushed tomatoes, canned

1 c. tomato puree, canned

1 c. chopped cilantro

1 Tbsp chicken seasoning

1/2 tsp salt
1 tsp chili powder

jalapeno (optional)

In a large pot, saute garlic, onion, squash and carrots in oil. Add remaining ingredients except hominy and simmer until veggies are tender. Add hominy just before serving to avoid overcooking.
Serving suggestion:
Garnish with:
cheese
sliced avocado
tortilla strips
1 can black beans, rinsed
sliced olives
lemons/limes