My Recipes. Everthing.. From rolls down

60 Minute Rolls

2 package Yeast
1 teaspoon  sugar
3 Tablespoon  sugar
2 Tablespoon  butter
1/2 cup warm water
1 1/4 cup milk
1 teaspoon  Salt
3-4 cups of flour ( I used half whole wheat half regular flour!)

Directions
Preheat oven to 450
Dissolve yeast in warm water and sugar. Combine other ingredients except flour and heat to warm.
Add yeast to that and mix.
Beat in 1/2 flour to gluten stage. Add remainder. Let rise to double size. Cut and let raise. Bake 10-12 minutes :)

Veggie Burger with Gruyére and Mushrooms

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1 turkey/chicken Burger

1 slice (3/4 oz.) gruyére cheese or Swiss cheese

1/2 teaspoon vegetable oil

1/2 cup sliced fresh mushrooms

1 thin slice red onion, separated into rings

1 lettuce leaf

1 thin slice tomato

1 whole grain hamburger bun, split and toasted

Directions

Cook turkeImmediately top with cheese. Let stand about 1 minute or until cheese melts.

Meanwhile, in small nonstick skillet heat oil. Add mushrooms and onion. Cook, stirring frequently, over medium heat for 3 to 5 minutes or until tender.

Place lettuce leaf, tomato and veggie burger on bun bottom. Top with mushrooms mixture and bun top.

Mediterranean Turkey Sandwich

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2 tablespoons roasted garlic hummus or plain hummus

2 slices whole grain bread

1/8 teaspoon pepper

1 lettuce leaf

3 ounces thinly sliced, roasted turkey breast

1/4 cup thinly sliced cucumber

1/4 cup thinly sliced red bell pepper strips

Directions

Spread hummus on one side of each bread slice. Lightly sprinkle with pepper. Place lettuce leaf, turkey breast, cucumber and pepper on top of one slice. Top with remaining bread, hummus side down. Cut in half.

Turkey-Bacon Avocado Sandwich Top of FormBottom of Form

3 turkey bacon strips

1/2 medium ripe avocado, seeded, peeled and mashed (about 1/4 cup)

1 teaspoon lemon juice

1/8 teaspoon salt

3 to 4 drops liquid pepper sauce

2 slices whole grain bread, toasted

1 lettuce leaf

4 thick slices plum tomato or 2 thick slices tomato

Directions

Cook turkey bacon until done.

Meanwhile, in small bowl stir together avocado, lemon juice, salt and pepper sauce. Spread on one side of each toast slice. Place lettuce leaf, tomato slices and bacon strips on top of one slice. Top with remaining toast slice, avocado mixture side down. Cut in half. Serve immediately.

Veggie Burger with Gruyére and Mushrooms

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1 turkey burger or chicken burger

1 slice (3/4 oz.) gruyére cheese or Swiss cheese

1/2 teaspoon vegetable oil

1/2 cup sliced fresh mushrooms

1 thin slice red onion, separated into rings

1 lettuce leaf

1 thin slice tomato

1 whole grain hamburger bun, split and toasted

Directions

Cook Turkey/chicken burger. Immediately top with cheese. Let stand about 1 minute or until cheese melts.

Meanwhile, in small nonstick skillet heat oil. Add mushrooms and onion. Cook, stirring frequently, over medium heat for 3 to 5 minutes or until tender.

Place lettuce leaf, tomato and veggie burger on bun bottom. Top with mushrooms mixture and bun top.

Jamaican Chicken Breast with Mashed Sweet PotatoesTop of FormBottom of Form

1 small sweet potato (about 6 oz.)

1 small boneless, skinless chicken breast half (about 5 oz.)

1/4 teaspoon vegetable oil

1 teaspoon Caribbean jerk seasoning

1/2 cup canned black beans, rinsed and drained

1/2 cup chopped tomato

1/4 cup reduced-sodium chicken broth

1 tablespoon sliced green onions

1/2 teaspoon butter or margarine

Directions

Scrub potato. Trim ends. Prick skin in several places with fork. Place in shallow microwave-safe dish. Micro-cook, loosely covered, for 4 to 5 minutes or until very tender, turning dish every 2 minutes. Let potato stand until cool enough to handle.

Meanwhile, brush chicken on both sides with oil. Rub jerk seasoning on both sides of chicken.

In small nonstick skillet coated with cooking spray cook chicken over medium-low heat about 6 minutes or until lightly browned, turning once. Add beans, tomato and broth to skillet. Bring to boiling. Reduce heat. Simmer, covered, about 5 minutes or until chicken is no longer pink. Stir onions into bean mixture.

Meanwhile, use spoon to scoop pulp from potato. Slightly mash potato. Stir in butter. Return to microwave-safe dish. Micro-cook, loosely covered, about 1 minute or until heated through. Spoon onto serving plate. Top with chicken and vegetables. Serve immediately.

Roasted Corn and Chicken TostadaTop of Form

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1 (7-inch) whole wheat flour tortilla or flour tortilla

Nonstick cooking spray

1/3 cup frozen whole kernel corn

1 teaspoon vegetable oil

4 ounces boneless, skinless chicken breast, cut into bite-size pieces

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 cup salsa

1/4 cup canned black beans, rinsed and drained

1 cup shredded lettuce

2 tablespoons shredded reduced-fat cheddar cheese

1 tablespoon fat-free sour cream

Directions

Lightly coat both sides of tortilla with cooking spray. Place on baking sheet. Bake at 400° F about 10 minutes or until crisp.

Meanwhile, in small nonstick skillet coated with cooking spray cook corn over medium-high heat for 1 to 3 minutes or until beginning to brown, stirring frequently. Remove from skillet. Set aside.

In same small skillet heat oil. Add chicken, chili powder and cumin. Cook and stir over medium-high heat for 2 to 3 minutes or until chicken is no longer pink. Stir in salsa, beans and corn. Heat through.

Place tortilla on serving plate. Top with lettuce, chicken mixture, cheese and sour cream. Serve immediately.

Pork Chop with Pomegranate Glaze

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1/8 teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon pepper

1 boneless pork loin chop, cut about 1 inch thick (5 oz.)

1/4 cup pomegranate juice

1 teaspoon sugar

2 teaspoons sliced green onions

Directions

In small bowl stir together salt, cinnamon and pepper. Rub on both sides of pork chop.

In small nonstick skillet coated with cooking spray cook pork chop over medium heat for 7 to 10 minutes or until lightly browned and nearly done, turning once. Remove from skillet. Keep warm.

In same skillet combine pomegranate juice and sugar. Bring to boiling. Boil, uncovered, for 2 to 3 minutes or until mixture is reduced to half. Return pork chop to skillet. Cook, uncovered, about 1 minute more or until sauce thickens slightly and pork chop is done. Transfer to serving plate. Sprinkle with onions.

Spicy Asian Chicken Stir-Fry

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2 ounces medium rice noodles

1/2 cup broccoli flowerets

1/2 cup red bell pepper strips

1/2 cup fresh snow peas

1 teaspoon vegetable oil

4 ounces boneless, skinless chicken breast, cut into bite-size pieces

1/4 cup shredded carrot

3 tablespoons bottled Thai-style peanut sauce

1 teaspoon reduced-sodium soy sauce

1/8 teaspoon ground red pepper (optional)

2 teaspoons lightly salted dry roasted peanuts, chopped

Directions

Cook noodles according to package directions. Drain. Rinse with cold water. Drain well. Set aside.

In nonstick large skillet or wok coated with cooking spray stir-fry broccoli and bell pepper over medium-high heat for 2 minutes. Stir in snow peas. Stir-fry for 1 minute more. Remove vegetables from skillet. Set aside.

Add oil to same skillet. Add chicken. Stir-fry over medium-high heat for 2 to 3 minutes or until chicken is no longer pink. Reduce heat to medium. Return vegetables to wok. Stir in carrot, peanut sauce, soy sauce and ground red pepper (if desired). Add noodles. Toss until combined and heated through. Transfer to serving plate. Sprinkle with peanuts.

Lemon Pepper Salmon

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One 4-ounce skinless salmon fillet, about 1 inch thick

1/4 teaspoon lemon & pepper seasoning salt

Lemon wedge

Directions

Rinse salmon. Pat dry with paper towels. Sprinkle seasoning salt on both sides of salmon.

Place salmon in well-greased grill basket. Grill directly over medium heat for 8 to 12 minutes or until fish flakes with fork, turning once. Transfer to serving plate. Garnish with lemon.

Broiled Lemon Pepper Salmon: Prepare salmon as directed in step 1 above. Place salmon on greased rack of broiler pan. Broil 4 inches from heat for 8 to 12 minutes or until fish flakes with fork, turning once. Serve as above.

Baked Potato with Chili

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1 medium baking potato (about 6 oz.)

1/4  cup chopped onion

2 tablespoons sliced celery

1 teaspoon vegetable oil

4 ounces ground turkey or lean ground beef

2 teaspoons chili powder

1/4 teaspoon ground cumin

1/8 teaspoon garlic powder

3/4 cup reduced-sodium beef broth

1/2 cup canned red kidney beans, rinsed and drained

2 tablespoons tomato paste

Fresh tomato wedge (optional)

Directions

Scrub potato. Pat dry. Use fork to prick potato. Place in shallow baking dish or pan. Bake at 425°F for 40 minutes to 1 hour or until very tender.

Meanwhile, in small saucepan cook onion and celery in oil over medium heat until tender. Add turkey. Cook and stir until no longer pink. Stir in chili powder, cumin and garlic powder. Cook and stir for 1 minute.

Stir in broth, kidney beans and tomato paste. Bring to boiling. Reduce heat. Simmer, uncovered, for 6 to 8 minutes or until desired consistency.

Place potato on serving plate. Use knife to cut X in top. Press in and up on ends of potato. Spoon chili mixture into potato. Top with tomato wedge (if desired).

Chicken Teriyaki Kabobs

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1 medium skinless, boneless chicken breast half (about 6 oz.)

1/4 cup reduced-sodium teriyaki marinade and sauce

1 teaspoon rice vinegar or rice wine vinegar

1/8 teaspoon ground red pepper (optional)

1/2 teaspoon cornstarch

2/3 cup reduced-sodium chicken broth

1/3 cup long grain white rice

2 tablespoons sliced green onion

1 teaspoon butter or margarine

Lime wedge (optional)

Directions

Cut chicken breast into 1-inch pieces. Place in small resealable plastic bag.

In small bowl stir together teriyaki sauce, vinegar and red pepper (if desired). Pour 2 tablespoons of teriyaki mixture over chicken. Seal bag. Refrigerate for 2 to 24 hours, turning occasionally. Cover and refrigerate remaining teriyaki mixture until needed.

Drain chicken, discarding marinade. Thread chicken pieces onto 2 small skewers. In small microwave-safe bowl stir together reserved teriyaki mixture and cornstarch. Micro-cook on high for 30 seconds to 1 minute or until boiling and slightly thickened, stirring once. Set aside.

Grill skewers directly over medium heat for 6 to 9 minutes or until no longer pink, turning kabobs frequently and brushing with thickened teriyaki mixture during last 2 minutes of grilling.

Meanwhile, in small saucepan combine broth and rice. Bring to boiling. Reduce heat. Simmer, covered, for 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir in green onion and butter. Spoon onto serving plate. Top with kabobs. Serve with lime wedge (if desired).

Curried Chicken Pita

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1/4 cup finely chopped celery

3 tablespoons dried cranberries

3 tablespoons fat-free plain Greek yogurt

2 tablespoons sliced green onion

1 tablespoon mayonnaise or reduced-fat mayonnaise

2 teaspoons fat-free milk

1/2 teaspoon curry powder

1/8 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

1 cup chopped, cooked chicken breast

1 tablespoon slivered almonds, toasted

1 (7- to 8-inch) round whole wheat pita bread

1/2 teaspoon grated orange peel (optional)

Directions

In small bowl stir together celery, cranberries, yogurt, green onion, mayonnaise, milk, curry powder, garlic powder, salt and pepper. Add chicken and almonds. Toss until combined.

Spoon onto pita bread. Sprinkle with orange peel (if desired). Wrap pita around chicken mixture. Serve immediatel

Cream of Broccoli Soup

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1 1/2 cups broccoli florets

3/4 cup reduced-sodium chicken broth (divided)

1 teaspoon butter or margarine

1 teaspoon all-purpose flour

1/8 teaspoon salt

1/8 teaspoon dried thyme leaves

1/8 teaspoon pepper

1/3 cup fat free half-and-half

1 tablespoons reduced-fat sour cream

Chopped fresh parsley (optional)

Caviar (optional)

Directions

In small microwave-safe bowl combine broccoli and 1/3 cup of the broth. Micro-cook, covered, on high for 4 to 5 minutes or until very tender.  Add broccoli mixture to food processor bowl or blender container. Cover and process until smooth. Set aside.

In small saucepan melt butter. Stir in flour, salt, thyme and pepper. Add the remaining broth and half-and-half. Cook and stir until mixture boils and thickens. Stir in vegetable mixture. Cook and stir until heated through.

Ladle into bowls. Top with sour cream. Garnish with parsley and caviar (if desired).

Tuna and Pasta Salad

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2 ounces dried medium shell pasta (3/4 cup)

1 can (3 oz.) chunk white tuna, drained

2 tablespoons sliced green onion

3 tablespoons reduced-fat Caesar vinaigrette salad dressing (divided)

1 tablespoon halved kalamata olives or black olives

1 marinated artichoke heart, drained and chopped

1/2 cup chopped tomato

1 teaspoon finely shredded Parmesan cheese

Directions

Cook pasta according to package directions. Drain. Rinse with cold water. Drain well.

In medium bowl toss together pasta, tuna, onion, 2 tablespoons of the salad dressing, olives and artichoke heart. Toss until combined. Cover and refrigerate for 2 to 24 hours.

 Drizzle with the remaining 1 tablespoon salad dressing. Add tomato. Toss until combined. Transfer to serving bowl. Sprinkle with Parmesan cheese. Serve immediately

BBQ Chicken Pork Veggie Skewers

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1/2 cup sliced fresh mushrooms

2 tablespoons finely chopped onion

1 1/2 teaspoons butter or margarine

1/3 cup long grain brown rice

3/4 cup reduced-sodium chicken broth

3 tablespoons chili sauce

2 teaspoons honey

3 ounces skinless, boneless chicken breast

3 ounces pork tenderloin

1/4 red bell pepper, cut into 1-inch pieces

1/4 medium yellow summer squash, cut into 1/4-inch-thick slices

Directions

In small saucepan cook mushrooms and onion in butter until tender. Stir in rice. Add broth. Bring to boiling. Reduce heat. Simmer, covered, for 40 to 50 minutes or until rice is tender and broth is absorbed. Remove from heat. Let stand, covered, for 5 minutes.

Meanwhile, in small bowl stir together chili sauce and honey. Set aside.

Cut chicken and pork into 1-inch pieces. Alternately thread chicken, pork, red pepper and summer squash onto 2 skewers. Grill directly over medium heat for 8 to 10 minutes or until chicken is no longer pink, turning kabobs frequently. Brush kabobs with chili sauce mixture during last 2 minutes of grilling.

Spoon rice mixture onto serving plate. Top with kabobs

Orange-Chili Chicken Stir-Fry

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3 tablespoons orange juice

2 tablespoons reduced-sodium soy sauce

2 teaspoons chili sauce

1/4 teaspoon cornstarch

1/8 teaspoon garlic powder

1/8 teaspoon crushed red pepper

1/3 cup slivered onion

1 cup broccoli flowerets

1 medium carrot, bias-sliced 1/4-inch thick

2 teaspoons vegetable oil

4 ounces boneless, skinless chicken breast, cut into bite-size pieces

1 cup thinly sliced bok choy

1 cup hot cooked brown rice

Directions

In small bowl stir together orange juice, soy sauce, chili sauce, cornstarch, garlic powder and red pepper. Set aside.

In wok or large skillet coated with cooking spray, stir-fry onion over medium-high heat for 2 minutes. Add broccoli and carrot. Stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.

Add oil to wok. Stir-fry chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir orange juice mixture. Add to wok. Cook and stir over medium-high heat until boiling. Return vegetables to wok. Stir in bok choy. Cook and stir just until bok choy wilts. Serve over brown rice.

Pork and Apple Burgers

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1/2 cup shredded peeled apple

2 tablespoons soft bread crumbs

teaspoon grated gingerroot

1/8 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon pepper

6 ounces lean ground pork

1/4 cup cider

1/2 teaspoon cornstarch

1/4 teaspoon sugar

1/8 teaspoon dry mustard

1/8 teaspoon paprika, divided

Directions

In medium bowl combine apple, bread crumbs, gingerroot, salt, garlic powder and pepper. Add ground pork; mix well. Shape into three small patties about 1/2-inch thick.

Place on rack of broiler pan. Broil 4- to 5-inches from heat about 10 minutes or until no longer pink, turning once.

Meanwhile, in microwave-safe bowl combine cider, cornstarch, sugar, mustard and paprika. Micro-cook on high for 30 seconds to 1 minute or until boiling and slightly thickened, stirring once.

Serve sauce over pork patties.

Cheddar Rice Soufflé

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2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/8 teaspoon dry mustard

2/3 cup fat free milk or milk

1 1/4 cups shredded extra sharp cheddar cheese (5 oz.)

2 egg yolks, slightly beaten

1/2 cup cold, cooked rice or brown rice

2 tablespoons sliced green onion

2 egg whites

Directions

In small saucepan melt butter. Stir in flour and mustard. Add milk. Cook over medium heat, stirring constantly, until boiling and thickened. Remove from heat. Add cheese, a little at a time, stirring until melted after each addition.

Slowly add cheese mixture to egg yolks, stirring constantly. Cool slightly. Stir in rice and onion.

In small mixing bowl beat egg whites on high speed of electric mixer until stiff peaks form (tips stand straight). Gently fold egg white into cheese mixture. Spoon into 4 ungreased 1 1/2-cup soufflé dishes, ramekins or custard cups. Bake at 350°F about 25 minutes or until a knife inserted near center comes out clean. Serve immediately.

Tomatoes Stuffed with Feta and Basil

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1 canned pepperoncini

2 medium tomatoes

1/3 cup reduced-fat cottage cheese

1/3 cup crumbled feta cheese

1 tablespoon sliced green onion

1 tablespoon chopped fresh basil

1/2 teaspoon grated lemon peel

1/8 teaspoon coarsely ground black pepper

1 small clove garlic, minced

Directions

Drain pepperoncini, reserving 1 tablespoon of the liquid. Chop pepperoncini. Set aside.

Cut 1/2-inch off the tops of tomatoes, reserving tops. Use grapefruit spoon or spoon to hollow out tomatoes. If necessary, cut thin strip off bottom of each tomato so tomatoes stand upright. Set aside.

In small bowl stir together pepperoncini, cottage cheese, feta cheese, onion, basil, lemon peel, pepper and garlic. Spoon into tomato shells. Place on serving plate. Drizzle with reserved pepperoncini liquid. Top with tomato tops, if desired.