Hapatato'im Shel Ima!

For as far back I can remember, my Mom has been making this potato recipe. Why it's not famous just baffles me since it's so easy and can be made with any kind of potato! So Mommy, I give a shout out to you and the amazing potatoes that you have always made ( with so much love of course!)
Yields: 4 Servings
You Need:
1 lb. of white baby potatoes
1 tsp. of extra virgin olive oil
Salt
Pepper
Garlic powder
Paprika
Basil

Directions:
Slice the baby potatoes in half lengthwise
In in a 9x13 pan spread the olive oil so that it covers the whole pan
Sprinkle all the spices in the pan so that it's covered with it
Place the potatoes flat down in the the pan
Put in the oven on 450 degrees for 25 minutes or until desired crunchiness!
Enjoy this potatofull delight!!

Honey Ginger Salmon

This recipe was a trial for a more mild homemade teriyaki sauce. After a few takes, I finally down patted this recipe and was glad with my results! I like to call it my Japanese salmon because of the ginger and sesame oil. I had fun making this recipe and my husband had fun digging in! Hope you enjoy too!

Yields: 4 Servings
You Need:
Salmon:
4 Slices of Salmon
1/2 Tsp of grated ginger
1 1/4 tbsp of honey
1 1/4 tbsp of soy sauce
1 1/2 tbsp minced garlic
1 tsp sesame oil

Directions:
Mix all ingredients together aside from salmon
Place salmon in a 9x13 pan
Divide and spread sauce on all four pieces
Place in the oven on 375 for 20 minutes
Place back in the oven for another 15 - 20 minutes
Plate and serve and of course it will be...
oishii! or as the Japanese pronounce it O-aye-Shee, meaning delicious!

stuffed shells - Reduced Calorie Edition!

I'm always trying to watch my weight but there is always those days that I just crave a great pasta dish. What to do? After playing around with my weight watchers point counter, and scanning the grocery store for the best low fat dairy products (like ditching ricotta cheese and using 1% fat cottage cheese), I came home with confidence knowing that a great dish was ahead of me. And a dish it was! I enjoyed some comfort food and even managed to keep my weight watchers points! Go me and and anyone else who tries this recipe!
Yields: 6 servings

You Need:
1 Box Jumbo Shells
1 8 oz pack of shredded muenster cheese (leave 1/8 cup for sprinkling on top)
2 16 oz containers of small curdle 1% fat cottage cheese
1/8 cup Parmesan Cheese and more for sprinkling on top
2 Eggs
Dash of salt and pepper
1 Jar of marinara sauce

Directions:
In a big pot boil water and cook shells according to box instructions
Combine all cheeses, eggs, salt and pepper
In a 9x13 pan pour enough marinara sauce to cover the bottom of the whole pan
Once shells are drained and cooled proceed to stuff a about a spoon and a half of cheese mixture into the shells and place in the pan ( you may need a second pan to fit all the shells)
Pour remaining marinara sauce on top
Sprinkle remaining shredded cheese on top
Place into the oven on 350 degrees for 30 minutes
Before serving sprinkle some Parmesan cheese and you are set to go!
Enjoy and be shell shocked!!!

Mushroom Wine Steak

Steak...Ahhh...The good ol red meat! This is one protein that I venture on for special occasions only! The taste is always gastronomically satisfying! Enjoy

You Need:
1 6 oz Steak
Salt
Pepper
2 cloves of crushed garlic
1 tsp olive oil
5 Baby Bella mushrooms sliced thinly
2 Tbsp wine vinegar
1 tsp corn starch

Directions:
Put oven on 350 degrees
Rub crushed garlic onto both sides of the stake
Season both sides with salt and pepper
Pour olive oil in a medium skillet on a medium flame
Place mushroom inside on one side of the pan
Place the steak in and fry for three minutes and flip
One flipped pour in wine vinegar and allow to fry for another three minutes
Mix cornstarch in a little water to take out the pieces and add to the pan and mix the gravy and allow to thicken a bit
Place skillet in the oven for five minutes
Plate and serve this steakalicious meal!

Meatballs and Spaghetti

Ask any kid what their favorite dinner is and you are bound to hear quite a few chime in "meatballs and spaghetti!" What I know is that I'm an adult and I definitely love it too! with the sauce so zangy (if that's a word) and the whole blend with meat and spaghetti...it just makes a fantastic supper experience!
This recipe yields 6 servings
You Need:
1 lb of spaghetti
1 8oz can diced tomatoes
2 7oz cans of tomato paste
4 Cups of water
1 Tsp olive oil
1/2 tsp dried basil
1 Medium onion Chopped
1 1/2 lb of ground lean beef
1 Medium carrot ground
1 Egg
Ketchup
Mustard
black pepper
1/2 tsp salt


Directions:
Cook spaghetti according to box instructions
Heat oven to 350 degrees

Sauce:
In a medium size pot pour olive oil and begin to saute onions until aromatic
Add diced tomatoes and stir
Add tomato paste
Pour in the water and stir until the paste is dissolved
Add salt according to taste
Sprinkle a dash of pepper
Add 1/2 tsp. dried basil
Bring to a bubble and simmer.

Meatballs:
Combine ground beef, ground carrot, egg, 2 Squirts of mustard, 2 squirts of ketchup,
salt, and a dash of pepper and mix until you have a fine blend of all the ingredients
Mold beef into 2 inch balls and place on a flat baking pan
Place all the balls into the oven for 15 minutes
(This is an easy way to remove the fat in the beef)
Remove balls from pan and place gently into sauce
Bring sauce to a bubble
Simmer for 10 to 15 minutes
Plate with spaghetti!
Bon Appetite!

Tomato Basil Soup

Me and my husband once went out to eat in a restaurant in Manhattan. We decided to order something different, tomato basil soup. My husband liked it so much I decided to invent my own version which was not so hard given that it's a tomato basil soup! Enjoy!

You Need:
1 28 oz can of whole tomatoes
2 7 oz cans of tomato paste
1 cup of fresh basil leaves
3 cups water
salt and pepper according to liking
1 large onion chopped
3 cloves garlic
1 tbsp oil

Directions:
Pour the oil in to a big size pot and start a medium flame
Add the onions and garlic stir till aromatic
Pour in the whole tomatoes
Add the paste
Pour in the water and mix until the paste liquefies
add the basil leaves, salt and pepper and bring pot to a boil
Once boiling cover and move to a simmer for 30 minutes
For a smooth creamy soup blend until all pieces are gone
Enjoy this ravishing and I mean ravishing to the mouth soup!
* A sprinkle of parmesan cheese in each serving adds a great flavor!

Chocolate Pudding Pie

This is an easy and yummy dessert that I made this weekend for my special guests! Preparation time 25 minutes results deliciouso!!!

You Need:
12 Mini pastry pie shells
3 cups of Soy Milk
1 Box of chocolate pudding mix
1 Box of chocolate wafer cigars
1 can of lite non dairy whip cream

Directions:

Bake the pie shells in the oven on 350 for 15-20 minutes
While the shells are in the oven make the chocolate pudding by adding the soy milk to the powder and whisk until smooth
Once the shells are out of the oven allow to cool for 10 minutes and add the pudding to the shells
Take the chocolate cigars and snap in half putting both halves into the pie shell
chill in the refrigerator at least for one hour before serving
Add the whip cream before serving
Happy Pudding pie!

*of course a dairy option to this recipe would be using milk instead of soy milk
and dairy whip cream

Butternut Squash Soup

Mmmmmm.. Butternut Squash! Creamy, velvety and oh so flavorful. Put it in a soup and you have a creamy delicious Butternut squash yumminess!
You Need:
2 Medium Butternut Squash peeled seeded and cubed
4 Medium carrots peeled and chopped
2 Medium Onions Chopped
3 Celery stalks chopped
1 tbsp olive oil
salt and pepper to taste
Water

Directions:
Pour oil in a big pot on a medium flame
Place the chopped onions inside
slowly add the rest of the veggies giving a good mix
pour enough water only to cover the veggies
Add salt and pepper to season to your liking
Put on a high flame until the water begins to bubble
Lower to a small flame to cook for 45 minutes to an hour
When the veggies are well cooked remove from the fire
Using a hand blender or food processor, blend the soup to a fine puree
Happy souping!
* For a cheesy twist sprinkle some Parmesan or shredded cheese when serving

Lasagna Margarita!

Ever since I was very little lasagna was my all time favorite dinner. My mother is from Italy so when it comes to cooking pasta you have the right address! I have been making this recipe for many years (yes my mommy taught me well!) and each time am so amazed how easy it is to make and how delicious it tastes. I do occasionally make my own marinara sauce but I do find that the Contadina Marinara sauce is very delicious and does great justice!

You Need:
l lb of lasagna noodles
2 28 oz Jars of Marinara Sauce
2 1 lb Containers of 1% fat cottage cheese
2 Packages of shredded Muenster cheese

Directions:
Cook lasagna sheets according to box instructions
Using a 9 x 13 inch pan pour sauce on the bottom of the pan covering the whole pan.
place three sheets of the lasagna down on the pan
pour sauce on top of the sheets
Spread cottage cheese on all three sheets
Top the cottage cheese with the Muenster cheese
layer again with lasagna etc.
the last layer top with sauce and cheese
put in the oven on 350 degrees for 30-45 minutes based on your liking of how melted you want the cheese!
Enjoy!

Garlic Cajun Chicken Avocado Wraps!

This is one of my husbands favorite! So easy to make, you feel like your eating takeout! Never mind you will save on loads of calories too!

Yields 2 servings

You need:

2 Wraps
1 lb.chicken breasts thinned with fats removed
Pam oil spray
Cajun Spice
Salt
4 cloves of crushed garlic
pepper
1 Avocado cut in four
1 Tomato cut in half and thinly sliced
1/2 Red onion cut in thin
chopped lettuce
Mustard
Ketchup
Bar-b-q sauce

Chicken:

sprinkle both sides of the chicken breasts with salt, pepper, and Cajun spice
spray Pam in the pan
Using a medium size flame put the garlic in the pan
When the garlic becomes fragrant place the chicken in on top
Grill for 4 minutes on each side or until the chicken is cooked through
Cut the chicken into narrow strips about three inches long
* You may use a nonstick grilling pan
*For safety do not spray Pam in the pan when it is on the fire. Remove pan off of the fire and then spray Pam.

Making the wrap:
Squirt ketchup mustard and BBQ sauce around the circumference of half of the wrap
Line that half with lettuce
place tomatoes, avocados, and onions on top of lettuce
place the chicken on top
fold sides of the wrap a bit
Start rolling wrap while at the same time keeping the filling inside
when finished rolling push ends of wraps inward securing and making sure it's tight
slice in the middle
enjoy!!!