It's Greek to Me Greek Salad

By Chef Susan Irby,
Author of Substitute Yourself Skinny: Cut the Calories, Keep the Flavor with Hundreds of Simple Substitutions!

it's greek to me greek salad
CALORIE SAVINGS 263

Substitutions such as reduced-fat or nonfat feta cheese save on calories and fat; however, cutting back on the amount of extra-virgin olive oil in dressings is another key factor in keeping your recipes slimming.

½ head red leaf lettuce, washed, dried, and cut into 2-inch pieces
1 English cucumber, diced
2 large tomatoes, diced
¼ cup chopped red onion
¼ cup chopped red bell pepper
¼ cup chopped pitted kalamata olives
½ cup reduced-fat feta cheese crumbles
1 teaspoon chopped fresh oregano leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
Sea salt to taste
Black pepper to taste

1. In a large mixing bowl, toss together the lettuce, cucumber, tomatoes, onion, bell pepper, olives, and cheese. Separately, in small bowl, whisk together the oregano, oil, lemon juice, salt, and pepper. Pour over the lettuce mixture and toss well to coat.

2. Serve on salad plates as an entrée or side dish.

SERVES 4 Serving size: ¾ cup

CALORIES PER SERVING Original recipe: 440 SYS recipe: 177

NUTRITIONAL BREAKDOWN Fat: 15g Carbohydrates: 8g Protein: 4g Sodium: 469mg

Super Easy Key Lime Pie

• 9" graham cracker pie crust
• 14 oz. can of sweetened condensed milk
• 3 egg yolks (whites not used)
• ½ cup Nellie & Joe's Key West Lime Juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

Perfect Alfredo Sauce

I've been working on making the perfect alfredo sauce and I think this is it. I can't tell the difference between this and Olive Garden's, and neither could anyone I've served it to. Great on a white pizza. Enjoy!

Ingredients

• 1/2 cup sweet butter
• 4 garlic cloves, minced
• 2 cups half and half
• 1/4 teaspoon pepper
• 1/2 cup grated parmesan cheese (or more to thicken)
• 3/4 cup mozzarella cheese

• 1 (12 ounce) box whole wheat linguine

Directions

1. 1

   Melt butter in medium saucepan over medium/low heat.

2. 2

   Add the garlic, cream, white pepper and bring mixture to a simmer.

3. 3

   Stir often.

4. 4

   Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.

5. 5

   When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.

6. 6

   While the sauce cooks, boil noodles.

7. 7

   Place pasta on serving plates and spoon sauce over pasta.

Spring Salad

This is on my menu to try this week. Looks so good!

Equal parts romaine lettuce and spinach and spring mix
blackberries
blue berries
strawberries
purple onion
swiss cheese
cucumber

Sweet Dressing:
2/3 cup rice vinegar
1 ½ cup oil
¾ cup sugar
2 tbls dried onion flakes
1 ½ teaspoons salt (I use kosher salt)
2 teaspoons dry mustard
2 tablespoons poppy seeds

Blend in a blender and serve

via yummy fun

Valeria’s Coconut Cake

1/2 cup butter

1/2 cup shortening

2 cup sugar

5 egg yolks

2 cup flour

1/4 tsp salt

1 tsp soda

1 tsp vanilla

1 cup buttermilk

1 cup walnuts

1 cup coconut

5 egg whites (beaten stiff)

Cream shortening and sugar; add egg yolks and soda mixed with vanilla. Add buttermilk and flour alternately. Add nuts and coconut. Fold in beaten egg whites last. Bake layer 30-35 minutes in 350 oven. Oblong 9x13 40-45 minutes.

Icing:

1 (8 ounces) package cream cheese

1 cube margarine/butter

2 cups powdered sugar

1 tsp vanilla

1 cup nuts

Natalie's 10 minute Chow Mein

I attempted Chow Mein without a recipe.

I sliced carrots, celery and scallions. Stir-fried them in veg oil until they started to brown. (But still crunchy)

I had my super hot husband shred the chicken for me. I added the chicken to the veggie mixture and added a TBS of hoisin sauce, and several drops of sesame oil. Stirred until heated through.

Made $1 worth of Chinese noddles.

Finally I mixed everything together and added soy sauce to taste. hǎochī!

Natalie's Sugar Cookies

Cream together:

1 C shortening

1 C butter

1 C powdered sugar

1 C granulated sugar

Beat in:

2 eggs

1 tsp vanilla

Add:

4 C flour

1 tsp cream of tartar

1 tsp soda

1/2 tsp salt

Mix to blend. Shape into balls (1 inch) roll in sugar or roll out and cut into shapes.

Bake 375 degrees 8 minutes on ungreased pan.

Caramel Popcorn

1 C. butter

1 pkg. brown sugar - 1 lb or 2 1/2 C. packed

1 C. Karo syrup

1 can Eagle Brand Milk

1 tsp vanilla

Bring first three ingredients to a boil - then add Eagle Brand Milk and bring to a soft ball stage. Add 1 tsp vanilla.

Add to 3 gallons of popped popcorn. Shape into balls and cover with plastic wrap. Or put into a Christmas tree mold and decorate with M&Ms or gum drops.

Divinity

(You will need a candy thermometer)

4 C sugar

1 C Karo Syrup

1 C water

4 egg whites

5 TBS butter

2 tsp vanilla

2 C chopped nuts

Add half sugar mixture to 4 beaten egg whites. Cook remaining sugar mixture 256 degrees. Remove from heat. Add to egg white mixture. Stir by hand until it loses gloss. Then add butter, vanilla and nuts.

Drop by teaspoon full onto a greased cookie sheet.

Valeria’s Fudge

4 squares chocolate or 3 TBS cocoa

1 C cold canned milk

4 C sugar

2/3 C brown sugar

4 TBS butter

1 tsp vanilla

1/2 cup nuts (opt)

Add all ingredients except vanilla. Cook slowly, stirring occasionally. Cook until forms a soft ball in cold water. (About 5 minutes after it reaches the boiling point.)

Remove from heat, add vanilla and beat until it begins to granulate. Pour at once into a 8x8 buttered pan. Cool and cut into squares.

Dad’s Chocolate Chip Cookies

2/3 cup shortening

2/3 cup room temperature butter

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

2 tsp vanilla

3 cups flour 1/2 white, 1/2 whole wheat

1 tsp soda

1 tsp salt

1 cup chopped walnuts

1/2 to 1 tsp ground cloves

3/4 to 1 cup old fashioned oatmeal

Heat oven to 350. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients.

Bake 8-12 minutes on ungreased baking sheet. Cool slightly before removing from sheet.

Chocolate Tort

Chocolate and hazelnut tart
Serves 6

1 1/2 cup plain flour
1/2 cup conf sugar
1/2 cup ground hazelnuts
1/2 cup, 125g cold butter, cut into small cubes
1 small egg yolk
2 tablespoons cold water
3/4 cup heavy cream
10 ounces good quality dark chocolate, broken in pieces

Place the flour, sugar, hazelnuts and butter in a large bowl.
Use your fingers and rub until a grainy texture.
Add egg yolk and water and mix the dough well with your hands.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Press the dough into a 12 inch tart pan.
Bake at 350F for 12-15 minutes or until golden.
Cool on a wire rack.
Bring the cream to a boil, remove from heat.
Pour into a bowl with the chocolate.
Stir well and pour the mixture over the tart.
Cool and serve.

via Sweet Paul

Natalie's Pumpkin Muffins

1 1/2 cup flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 cup milk

1/2 cup canned pumpkin

1/2 cup melted butter, cooled

1 egg

1/2 cup raisins (opt)

Mix all ingredients until batter is just lumpy. Do not over mix.

Sprinkle 1/4 tsp sugar on each muffin just before baking to create a crust.

Bake at 400 degrees for 18-20 mins.

Want something even better for fall? Check out Shane's pancakes over on my main blog!

Ina's Lentil and Sausage Soup

Ingredients

• 1 pound French green lentils (recommended: du Puy)
• 1/4 cup olive oil, plus extra for serving
• 4 cups diced yellow onions (3 large)
• 4 cups chopped leeks, white and light green parts only (2 leeks)
• 1 tablespoon minced garlic (2 large cloves)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon ground cumin
• 3 cups medium diced celery (8 stalks)
• 3 cups medium diced carrots (4 to 6 carrots)
• 3 quarts Homemade Chicken Stock or canned broth
• 1/4 cup tomato paste
• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
• 2 tablespoons dry red wine or red wine vinegar
• Freshly grated Parmesan, for serving

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Best Pizza Crust EVER!

SERVES 4 (change servings and units)

Ingredients

• 2 1/4 teaspoons active dry yeast (or 1 package)
• 1 teaspoon honey
• 1 cup warm water, 105 to 115 degrees
• 2 1/2 cups all-purpose flour (might need to add 1/4 to 1/2 cup more)
• 1 teaspoon salt
• 1 tablespoon extra-virgin olive oil

Directions

1. 1

   In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).

2. 2

   In a mixer fitted with a dough hook, combine the flour and the salt. (can do by hand with spoon if you don't have a mixer).

3. 3

   Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.

4. 4

   If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.

5. 5

   Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes.

6. 6

   The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.

7. 7

   Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).

8. 8

   Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.

9. 9

   Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.

10. 10

    Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes.

11. 11

    At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.

12. 12

    To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done. (smaller pizzas will take less time, so keep watching it)

13. 13

    I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.

Via Recipe Zaar

Jenn's Healthified Spinach, Artichoke and Red Pepper Dip

To bake or serve raw:

* 1/2 pkg. reduced fat or fat free cream cheese

* 1/2 cup Greek yogurt

* 1/2 cup yogurt drained (you drain your yogurt by putting a cheesecloth over a strainer and letting it sit in the fridge for a few hours--I usually let mine sit overnight. It makes a thick creamy yogurt the consistency of cream cheese/sour cream).

* 12-16 oz. of artichoke hearts in water not marinated

* 1 roasted red pepper chopped

* 1/2 cup good Parmesan cheese grated

* 2-3 cups fresh chopped spinach

* 1 clove garlic

* 1 Tbl. lemon juice (I didn't use it in this batch--I forgot--it would be good either way).

* Salt and pepper to taste

1. Combine softened cream cheese, yogurts, artichoke hearts garlic, lemon juice, salt and pepper in food processor or blender. Mix--pulse.

2. Pour into bowl and add roasted peppers, fresh chopped spinach, and Parmesan cheese.

3. I serve mine with the best healthy chips I've ever tasted. The brand is: Food Should Taste Good. I can get mine in the grocery store in the health food section but you can order them online. We've tried the multi-grain, sweet potato, and jalapeno. The sweet potato are our favorite with the multi-grain right up there with it. They have about 11 different flavors. Online you have to buy a case of 12 but you can mix and match all the flavors. Sorry for the plug but they really are good. I promise I'm not getting paid to say any of this! Serve with your favorite whole grain chip or cracker. Make sure it doesn't have hydrogenated fat or high fructose corn syrup! Those are major ingredients you really don't want!

4. If you still want to bake it after all of my hype not to you can. Bake at 350 for about 25-30 min or until it's bubbly and browning.

via Treasures of Health

Busy Day Cake

(My very favorite cake)

1/3 C shortening

1 3/4 C sifted cake flour

3/4 C sugar

2 1/2 tsp baking powder

1 egg

3/4 C milk

1 1/2 tsp vanilla

Place shortening in mixing bowl. Sift in dry ingredients. Add egg and half the milk. Mix until flour is moistened. Beat with electric mixer for 2 minutes at medium speed. Add remaining milk and vanilla; beat 2 minutes longer.

Bake in greased and lightly floured 8x8 pan. 375 degrees about 25 minutes or until done. Test with toothpick.

Nordstrom Family Chicken and Wild Rice Soup

1/2 cup Wild Rice (Swanson's long grain and wild rice S&W) ( or any brand variation)

1 1/4 cup water

1 chicken bouillon cube (Knorr brand has an excellent flavor)

1/2 cup chopped onion

1/2 cup celery sliced thin

1/4 cup butter

1/2 cup carrots sliced thin

1/4 cup flour

4 cup chicken broth

1 TBS Parsley flakes (garnish)

1 cup cream

2 cups cooked chicken (boil 2 to 3 chicken breasts and cube)

-Combine rice, water and bouillon cube and bake for 1 hour at 325 (set aside)

-sauté onion, celery and carrots in butter

-blend in 1/4 cup flour

-add Chicken broth and Parsley flakes (stir until thick)

-add baked rice, cream and chicken -cook 5 minutes

Tuesday Dinner Idea - Chicken Bow-Tie Pasta

2 cups farfalle (bow-tie pasta), uncooked
2 cups fresh broccoli florets
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips
1 cup halved cherry tomatoes or 1 large tomato, cut into chunks
1/2 cup KRAFT Light Zesty Italian Dressing
1/2 cup KRAFT 2% Milk Colby & Monterey Jack Cheese Crumbles
1/4 cup sliced black olives
1/4 cup KRAFT Grated Parmesan Cheese

COOK pasta as directed on package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain.
TOSS chicken, tomatoes, dressing, cheese crumbles and olives in large bowl. Add pasta mixture; mix lightly.
SPRINKLE with Parmesan cheese.