Teriyaki Asparagus Chicken

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

1 lb chicken breasts
2 cups chopped and cleaned asparagus
2 cups chopped and cleaned broccoli
2 cups chopped and cleaned carrots

Mix together water, brown sugar, soy sauce, lemon juice, olive oil and ground pepper and set aside. Slice and brown chicken breasts over medium heat. Once cooked add sauce. Cook for about 10 minutes. Add veggies and cook for another 10 minutes. Serve over rice.

Enjoy!!

Turkey Chili

1 lb. ground turkey
1 large can stewed tomatoes drained
1 can dark kidney beans
1 can garbanzo beans
1 can great northern beans
1 tsp paprika
1/4 tsp cayenne pepper or more to taste
1/2 tsp black pepper
1 medium onion

Brown ground turkey in large saucepan. Add onion and cook until onions begin to become transparent. Add spices. Add tomatoes and beans. Let simmer for 30 minutes.

Top with tortilla chips, shredded cheese, sour cream.

Enjoy!!

Raspberry Chipotle Brownies with Chocolate Ganache

1 pkg brownie mix
1/2 canola oil (I use applesauce)
1/2 cup water
2 eggs (I use egg beaters)
1/2 tsp chili powder
1/2 tsp instant espresso
1/2 cup raspberry preserves (I use the natural no sugar added)
1 bag semi-sweet chocolate chips
1 cup whipping cream (I use 1/2 whipping cream and 1/2 fat free half and half)

Heat oven to 350. Spray 13x9 pan with non-stick cooking spray.

Mix together brownie mix, applesauce, water, egg beaters, chili powder and espresso. Stir 50 strokes. Spread batter in pan. Drop spoonfuls of raspberry preserves on batter. Swirl with a knife in a S shape. Bake 25 to 30 minutes. Cool Completely about 1 hour.

In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft). For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator.

Enjoy!!

Crescent Rolls (this is one of my mom's best recipes)

2 pkgs active dry yeast
2/4 cup warm water
1/2 cup sugar (I use half sugar, half splenda)
1 tsp salt
2 eggs (I use egg beaters)
1/2 cup shortening (I use I can't believe it's not butter -- applesauce just doesn't quite cut it in this one)
4 cups flour (2 white, 2 whole wheat)

Dissolve yeast in warm water, Stir in sugar, salt, eggs, shortening and 2 cups of flour. Beat until smooth. Mix in remaining flour. Cover, let rise until double (about 1 1/2 hours). Divide dough in half. Roll each half into 12 inch circle. Cut in to 16 wedges (with pizza cutter). Roll up wedges from large to small. Place on greased baking sheet. Cover let rise another hour.

Heat oven to 400. Bake 12 to 15 minutes or until golden brown.

Splenda Lemon Meringue Pie

Pastry (I make this pie without the crust)
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling
3 egg yolks
1 1/2 cups sugar (I use 1 cup splenda, 1/2 cup sugar)
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired

Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar (I use 4 tbsp splenda, 2 tbsp sugar)
1/2 teaspoon vanilla


Total Time: 45 Min
1. Heat oven to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
2. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie pan.
3. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
4. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

Roasted Peppers with Grape Tomatoes

Preheat oven to 350 degrees

Cover cookie sheet with tinfoil. Spray with olive oil cooking spray. Slice peppers thinly. Slice grape tomatoes in half. Cover cookie sheet making sure to not overlap peppers. Spray with olive oil spray. Sprinkle with dill and a dash of Caribbean spice.

Bake for 20 minutes.

Heat oven to broil and cook for an additional 5 minutes.

Enjoy!!

Baked Halibut with Grape Tomatoes

Preheat oven to 350 degrees.

Cover a cookie sheet or baking pan with tinfoil and spray with olive oil cooking spray. Top with a dash of Caribbean seasoning and a handful of grape tomatoes sliced in half. Spray the top of the fish with a little more olive oil spray.

Bake for 40 minutes.

Enjoy!!