Skirt Steak with Roasted Broccolini, shallots and creamy Horseradish Sauce

1 skirt steak, (I did one about 2 pounds so there was enough for everyone)
1/4 cup olive oil (I used extra light)
3/4 cup of sour cream (I used reduced fat)
3 tablespoons of your favorite brand of prepared horseradish
2 tablespoon of fresh flat leaf parsley, chopped
salt and pepper
1 large bunch of broccolini, trimmed to your liking
5 shallots, cut in half

Heat your oven to 425 degrees

In a small bowl combine the sour cream, parsley, horseradish and 1/4 teaspoon of salt and black pepper

In a baking sheet that has a lip on it add the broccolini, shallots 3 tablespoons of olive oil and 1/4 teaspoon of salt and black pepper, toss all together and then roast in the preheated oven for about 10 minutes, toss half way through

Turn on your grill, then season your skirt steak with the remaining olive oil, salt and black pepper and grill to your liking, everyone is different on how they want their steak cooked.

Then once you have cooked your steak (let stand for about 5 minutes to keep all the juices in) and the roasting items are roasted it is time to eat.  Slice your steak against the grain and serve with the roasted shallots and broccolini and then a dollop of the creamy Horseradish sauce.

Enjoy!!!!

Raspberry-Ricotta Cake

1 1/2 cups all-purpose flour
PAM (cooking spray)
1 cup of sugar (or you can substitute with another sugar sub)
2 teaspoon baking powder
3/4 teaspoon kosher salt
3 large eggs (I used egg beaters so 3/4 of a cup)
1 1/2 cups Ricotta (I used part-skim ricotta)
1/2  teaspoon vanilla extract
1/2 cup (1 stick) of unsalted butter, melted
1 cup frozen raspberries, I used a bit more for good measure

Preheat your oven to 350 degrees.

Line a 9 inch round cake pan with parchment paper and light spray with cooking spray.

In a bowl whisk together flour, sugar, baking powder and salt (in a larger bowl).

In a separate bowl whisk together eggs, ricotta and vanilla until it is smooth and then slowly fold into the dry ingredients and whisk/fold just until it is blended.  Then fold in the melted butter followed by 3/4 of your frozen raspberries, I know the berries are frozen but don't mix too hard that you crush the berries.

Pour all the batter into the round cake pan and then scatter the remaining frozen raspberries on top.

Bake the cake for about 50-60 minutes or until golden brown on top and you can insert a toothpick and it comes out clean.  Then let it cool for at least 20 minutes before un-molding from the cake pan.

I also topped each piece of the cake with homemade whip cream and a sprig of fresh mint.

Enjoy!!!!

Mini Frittatas

1-12 cupcake pan

8 eggs

1/3 cup milk (I used reduced fat)

salt and pepper

1/3 cup shredded cheddar cheese (I used reduced fat)

Preheat oven to 375 degrees

Spray the cupcake pan with cooking spray.  Then in a large bowl mix together the milk, eggs, salt and pepper and cheese.  

Now I did several different varieties to make everyone happy....so this is what I did

I poured the egg mixture into all 12 cupcake spots and then in some I added tomatoes, some I added prosciutto, some I added a little goat cheese and then the rest I left with just regular cheddar cheese so Hunter would eat them.

Bake until the egg mixture is set in the center and kind of puffs up - should be about 10 minutes.  Then use a fork to help get the mini frittatas out of the pan.

Enjoy!!!!

Cheesy Chicken Casserole

1 can Low-fat Cream of Chicken soup

1 1/3 cup of water

3/4 cup white rice (uncooked)

1/2 teaspoon onion powder

4 boneless/skinless chicken breasts (boil and cube)

1/2 cup shredded cheddar (I used reduced fat)

2 cups of frozen veggies (I used a mixture of veggies)

salt & pepper

1/2 onion, chopped

Stir soup, water, rice, veggies & all seasonings in baking dish - top with chicken that has been cooked  - then cover and bake at 375 degrees for 45 minutes then after all is cooked you can add a little bit more cheese if you like.

Enjoy!!!!

Mediterranean Chicken with Penne Pasta

1-8 ounce box of whole wheat penne pasta
2-8 ounce boneless/skinless chicken breasts
salt & pepper
1 tablespoon extra virgin olive oil
4 cloves of garlic, minced
1-28 ounce can of diced tomatoes (I used no salt added)
1/2 cup fresh basil, chopped
3 tablespoons Feta cheese (I used reduced fat)
2 tablespoons capers, drained

Salt and pepper the chicken breasts and grill/cook them however you like (I grilled ours).  Then in a large pot cook the pasta, cook until tender and then drain and set aside.  In a skillet add the olive oil and sauté the garlic then add the tomatoes and bring to a boil and reduce the heat and simmer for 20 minutes, stirring occasionally.

Then toss the pasta with the tomato mixture and add the capers, basil and Feta.  Then top with the diced chicken.

Enjoy!!!!

Salsa Roll Ups

4 ounces cream cheese, softened (I used reduced fat)
3 tablespoons of your favorite salsa
4 tortillas (I used spinach and then regular ones)
1/2 cup of Mexican blend shredded cheese
1/4 teaspoon of chili powder

Mix all together and then spread evenly on the tortillas and roll the tortillas up tightly, then wrap i plastic wrap and put the fridge to make the tortillas more firm to cut.  Then once ready to serve cut into 1/2 inch slices and serve with your favorite salsa for dipping.

Enjoy!!!!

Sour Cream Lemon Pound Cake

Cooking Spray
3 tablespoons plain dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter (I used smart balance)
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 eggs (I used egg beaters so it was 3/4 cup of egg beaters)
1 1/2 tablespoons lemon zest
1/4 cup lemon juice, divided
1-8 ounce container sour cream (I used light sour cream)
1 cup powdered sugar

Preheat oven to 350 degrees

Spray 2 larger loaf pans with cooking spray and dust the bottoms with the breadcrumbs

In a bowl combine the flour, baking soda and salt, mix with a whisk.

In a bowl beat the butter until fluffy and then gradually add the granulated sugar and lemon extract beating until blended, then add the eggs and beat well, then add the lemon zest and 2 tablespoons of the lemon juice and mix for 30 seconds.  Then add the flour mixture to the other mixture alternating with the sour cream, beat together - but make sure you start and end with the flour mixture.

Pour batter into the loaf pans evenly and bake for an hour and 10 minutes and then do the toothpick test to make sure it is cooked all the way through and the toothpick comes out clean.

Cool in pan on a wire rack for about 20 minutes, then remove from pan and cool completely on wire rack.

In a bowl mix the remaining lemon juice and powdered sugar and brush over the tops of the pound cakes.

I did top the slices with strawberries and homemade mint whipped cream.  But it is just as delicious plain or toasted for breakfast.

Enjoy!!!!