Orange Peel Shrimp

1/3 cup orange juice concentrate
1/4 cup soy sauce (I use light or low sodium)
1 tbsp rice wine vinegar
2 tsps cornstarch
2 teaspoons grated orange peel
1/4 tsp crushed red pepper flakes
1 tbsp olive oil
2 tsps fresh minced ginger
1 red bell pepper -- seeded and chopped
1 cup snow peas
1 1/2 pounds shrimp -- peeled and de-veined
3 green onions -- cut into 1 inch pieces
6 cups cooked rice (I use brown)

In small bowl mix together OJ, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until cornstarch is dissolved.

Heat oil in wok or large skillet over medium-high heat.

Stir in ginger, stir-fry until fragrant (about 1 minute). Add bell pepper and snow peas, stir-fry 1 minute. Add shrimp and green onions, stir-fry until shrimp just turns pink, about 1 minute.

Stir in sauce, cook and stir until sauce boils and thickens. Serve over rice.

Enjoy!!

Black Bean Corn Salsa and Guacamole

Black Bean Corn Salsa

1/2 can black beans
1/2 can corn
1 can peeled diced tomatoes or 3 large tomatoes diced
1/2 bell pepper chopped finely
1/2 jalapeno pepper chopped finely
2 tbsp lime juice
2 tsp finely chopped fresh cilantro
1/4 tsp salt

Drain black beans, corn and tomatoes. Mix together and add chopped bell pepper and jalapeno. Pour lime juice over and add cilantro and salt. Mix and enjoy with tortilla chips or however you enjoy your salsa.

Guacamole
2 large avocados
1 tbsp lime juice
Salt and pepper to taste

Peel and mash your avocados, add lime juice salt and pepper. Enjoy!!

Teriyaki Chicken Marinade

1/4 cup water
1 tbsp brown sugar
3 tbsp soy sauce (I use low sodium)
1 tbsp lemon juice
1 tbsp vegetable oil (I use olive or canola)
1/8 tsp ground pepper

Mix all ingredients together. Pour over chicken marinade for 1 - 24 hours in the fridge.

Cook chicken as normal (on grill or in pan on stove top).

Chicken Sour Cream Enchilladas

6 flour tortillas (I use La Tortilla Factory Whole Wheat)
3 cups cooked chicken -- cut up small
Small can chopped green chilies
1/2 envelope taco seasoning
1/2 pt fat free sour cream
1 can cream of chicken soup (I use 98% fat free kind)
2/3 cup evaporated milk (I use light soy milk)
1 cup shredded cheese (I use 2% mexican blend)

Grease 8x8 casserole dish

Mix chicken, taco seasoning, chilies and sour cream. Fill tortillas with this mixture. Roll-up and lay in casserole dish.

Mix evaporated milk and cream of chicken soup together. Pour over tortillas. Top with shredded cheese.

Bake 30-40 minutes at 350 degrees.

Once baked top with all your favorite toppings. Lettuce, tomato, olives, salsa, etc.

Enjoy!!

Pepper Steak

1 lb beef top round steak
2 tsps olive oil
1 medium onion, sliced thin
1 cup beef broth
1/4 cup light soy sauce
1/4 tsp sugar
1/2 tsp pepper
1 stalk celery, sliced
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 can chopped tomato, drained or 2 medium tomatoes blanched, peeled and cut into wedges
2 tsps cornstarch
1/4 cup cold water

*Slice the beef into 3 inch strips, 1/4 inch wide
*Heat 1 tsp olive oil on medium high and add onion, stirring until onion is tender, around 4 to 5 minutes
*Remove with a slotted spoon
*Add remaining oil and saute the beef until browned
*Remove with a slotted spook
*Add the broth, soy sauce, sugar and pepper to the skillet, stir well
*Return beef and onion to skillet and simmer for 30 minutes
*Add celery, bell pepper and tomatoes
*Cover and cook until celery and peppers are crisp/tender -- around 5 minutes
*Dissolve the cornstarch in cold water
*Stir into the skillet stirring constantly until thickened -- around 2 minutes

Serve over rice (I use brown rice).

Enjoy!!

Strawberry Rhubarb Pie

Pie Crust

1 cup flour
1/2 tsp salt
1/3 cup shortening + 1 tbsp shortening
2 to 3 tbsp cold water

Mix flour and salt in medium bowl. Cut in shortening. Sprinkle with cold water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 tsp more water can be added as needed) Make into a ball.

Shape into flattened round on lightly floured surface. Roll pastry using floured rolling pin into circle larger than upside-down pie plate. Fold pastry into fourths and place in pie plate.

Filling

2 cups strawberries
2 cups Rhubarb
1 1/4 cups sugar (I used half sugar, half splenda)
2 tbsp flour

Slice strawberries and rhubarb finely. Mix in bowl with sugar and flour. Place in pie crust and bake for 20 minutes at 350 degrees. Reduce heat to 350 degrees and cook another 30-40 minutes.

Top with Vanilla Ice Cream or I use fat free spray whipping cream.

Enjoy!!

Peanut Butter Banana Pancakes

Ingredients
1 cup all-purpose flour (I use wheat flour)
2 tablespoons white sugar (I use splenda)
2 tablespoons baking powder
1 teaspoon salt
1 egg, beaten (I use egg beaters)
1 cup milk (I use powdered buttermilk)
2 tablespoons vegetable oil
2 tbsp reduced fat peanut butter

bananas sliced thinly

Directions
In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth. Mix in peanut butter. You may have to add a few tbsps water to get it to the right consistency.


Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on one side and just before flipping place your sliced bananas on the raw batter. Flip and cook until golden brown.

Enjoy!!

Monster Cookies

1 1/2 cups peanut butter (I use reduced fat)
1 cup brown sugar
1 cup sugar (I use splenda)
1/2 cup butter (I use half butter, half apple sauce)
3 eggs (I use egg beaters)
1 tsp corn syrup
4 1/2 cups oatmeal
1 cup chocolate chips
1 cup M&M's
1 cup chopped nuts (I use sliced or slivered almonda)

Mix together peanut butter, sugars, butter and eggs. Add syrup, oatmeal, choc chips, M&M's and nuts.

Drop by tablespoon on to cookie sheet.

Bake at 350 degrees (the recipe says 8 minutes but I cook for 10 with my substitutions)

The dough is a little moist so I drop on to cookie sheets and then squish down a little with a fork.

Red Pepper Dip

1/2 large red pepper
1/4 tsp onion powder (the recipe calls for garlic powder but I substitute)
1 pkg fat free cream cheese

Set out cream cheese to let it soften a little bit. Rinse and chop your red pepper very finely. Mix red pepper and onion powder thoroughly into the cream cheese.

Serve with your choice of crackers.

The photo here is from a bbq where I added an assortment of crackers and slices of 2% cheese to make a cheese and cracker appetizer tray.

Potato Salad

5 lbs. potatoes
1-2 cups baby carrots
4 eggs

Dressing
1/2 cup Light Miracle Whip
1 1/2 cup Fat Free Plain Yogurt
2 tbsp Mustard
1/2 cup Sweet Relish

Rinse your potatoes and place in a pot with water just covering them. Boil until potatoes are soft when poked with a fork. Boil your eggs. I boil for 7 minutes once they are to a good boil. Boil your carrots...same time as the eggs.

Once these are all cool peel and dice your potatoes and eggs. Slice your carrots. Mix all together and set aside.

Now mix the dressing. Add the miracle whip, yogurt, mustard and relish together. I use 2 parts yogurt to 1 part miracle whip. I don't normally measure the mustard and relish just mix it in until it looks right.

Mix all together and let sit in the fridge or an hour before serving.

Pistachio Salad

2 small pkgs. Pistachio Instant Pudding (fat free, sugar free)
4 cups 1% milk
1 container fat free cool whip
1 large can crushed pineapple
1 cup miniature marshmallows
1 cup unsweetened coconut flakes

Mix together pudding and milk. Let set in fridge until set. Now mix in the cool whip, pineapple, coconut and miniature marshmallows. Let set again in the fridge at least an hour.