Angel Food Cake

Prep Time: 50 minutes
Bake: 40 minutes
Cool: 2 hours
Serves: 12

Ingredients
1 & 1/2 cups egg whites
1 & 1/2 cups sifted powdered sugar
1 cup sifted flour
1 & 1/2 tsp. cream of tartar
1 tsp. vanilla
1 cup granulated sugar
Toppings: whipped cream, strawberries and toasted coconut

Directions

In a large mixing bowl, allow egg whites to stand at room temperature for 30 minutes.

Meanwhile, sift powdered sugar and flour together 3 times, set aside. 

Adjust baking rack to lowest position in oven and preheat oven to 350 F. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form.

Gradually add granulated sugar, 2 Tbsp. at a time, beating until stiff peaks form.

Sift 1/4 the flour mixture over beaten egg whites. Fold in gently. 

Repeat, folding in remaining flour mixture by fourths. Pour into ungreased tube pan. Gently cut through batter to remove air pockets.

Bake on lowest rack of oven for 40 minutes or until top springs back when lightly touched. 

Immediately invert cake. Cool thoroughly, for 2 hours, in inverted pan. Loosen sides of cake from pan, remove cake from pan.

Slice and serve with whipped cream, strawberries and toasted coconut.

Nutrition Information per Serving

Calories: about 161

Fat: 0g :)

Recipe adapted from: The New Cook Book, Bridal Edition

Cucumber Salad

Prep Time: 20 minutes
Sit Time: 1 hr

Ingredients

• 2 cucumbers - halved lengthwise and sliced
• 2 tsp. salt
• 1/2 cup rice vinegar
• 1/4 cup white sugar
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon sesame seeds
• 1/4 cup thinly sliced red onion

Directions 

Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour. 

Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, and sesame seeds; stir. 

 Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the red onion. Drizzle the dressing over the vegetables and toss to coat. Serve immediately. 

Nutrition Information per Serving
Calories: 110
Fat: 5.5g


Recipe adapted from allrecipes.com

Chicken Lettuce Wraps

Total Time: 15 minutes
Serves: 4

Ingredients

• 1 tablespoons sesame oil
• 1 tablespoon finely chopped peeled fresh ginger
• 3 green onions, chopped thinly
• 1-1.5 lbs. boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 (8 oz.) can sliced water chestnuts, rinsed and chopped
• 1/4 cup purchased Hoisin sauce

• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon unseasoned rice vinegar
• 1/2 cup finely julienne (very fine match stick pieces) chopped carrots
• 12 large leaf lettuce leaves

Directions

Heat a wok or a 12-inch heavy skillet over moderately high heat until almost smoking, then add oil. Add ginger, salt, and 2 tablespoons chopped green onions and stir-fry about 35 to 45 seconds. 

Add chicken and stir-fry until just cooked through and no longer pink, about 2 minutes. 

Add water chestnuts, Hoisin sauce, Worcestershire sauce, vinegar, and carrots and stir-fry until heated through, about 1 minute. 

Spoon chicken mixture into lettuce leaves and wrap leaves around filling to eat.

 Served with cucumber salad and Trader Joe's Chili Edamame

Nutrition Information per Serving

Calories: 259

Fat: 5g

Fiber: 3

Protein: 28g

Recipe adapted from lowfatlifestyle.com

 

Grilled Veggie Orzo

Total Time: 60 minutes
Serves: 4

Ingredients
2 red bell peppers
2 green bell pepper
1 yellow bell pepper
2 chayote squash
4 tomatillos
1 red onion
1/2 lb. orzo
6 cloves of garlic, minced
4 Tbsp. olive oil
1/2 cup fresh grated Parmesan

Directions

Preheat oven to 400 F. Cut veggies into 1-2 inch slices. Drizzle with 2 Tbsp. olive oil, sprinkle with pepper and stir in 3 cloves of garlic.

Grill until veggies have char marks and are tender.

Chop veggies into bite size pieces. Cook orzo according to directions on box. Toss orzo, veggies, 2 Tbsp. olive oil, 1/4 cup Parmesan and remaining garlic. Spread into baking dish. Sprinkle the remaining Parmesan cheese over the top.

Bake at 400 F until cheese melts, about 10 minutes.

Veggie Chili

Time: 4-6 hours (high)
Serves: 8

Ingredients
2 onions, chopped
2 green bell peppers, chopped
4 cloves of garlic, minced
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15) oz. can tomato sauce
2 (15 oz.) cans diced tomatoes, undrained
1 cup beef broth (or chicken broth, or water)
2 Tbsp. chili powder
1 tsp. dried basil
1 tsp. cumin
1 tsp. cayenne pepper
1/2 tsp. pepper

Directions

Combine all ingredients in crock pot. 

Cook on high 4-6 hours or low 10-12 hours.

Recipe adapted from The New Cook Book, Bridal Edition

Crispy Oven Fried Chicken

Total Time: 20 minutes
Serves: 4

Ingredients
3/4 cups panko (Japanese-style bread crumbs)
2 Tbsp. sesame seeds
1 large egg white
1 tsp. Chinese five-spice powder
1/2 tsp. salt
1 lb. chicken-breast tenders
1 Tbsp. olive oil
1 small onion, chopped
1/2 cup ketchup
1 Tbsp. brown sugar
1 1/2 tsp. cider vinegar
1 1/2 tsp. Worcestershire sauce

Directions 

Preheat oven to 475 degrees F. In 10-inch skillet, toast bread crumbs and sesame seeds over high heat about 5 minutes or until golden, stirring frequently. Transfer crumb mixture to plate. 

In medium bowl, with wire whisk or fork, mix egg white, 1/2 teaspoon five-spice powder, and salt until foamy. 

Dip tenders in egg-white mixture, then in crumb mixture to coat. Place tenders on cookie sheet. 

Bake tenders 13 to 15 minutes or until they lose their pink color throughout. Do not turn tenders over. 

Meanwhile, in same skillet, heat oil over medium heat until hot. Add onion and cook 8 to 10 minutes or until soft and lightly browned. 

Remove skillet from heat; stir in ketchup, sugar, vinegar, Worcestershire sauce, and remaining five-spice powder. 

Pour sauce into small bowl; serve with tenders.

Nutrition Information per Serving
Calories: 280
Fat: 8g
Fiber: 2g
Protein: 30g

Recipe adapted from delish.com

Blue Cheese Wedge Salad

Serves: 4

Ingredients
2 heads iceberg lettuce
¾ cup Bacon Bits
1/4 cup egg, hard-boiled, chopped
1/4 cup tomato, chopped
1/4 cup blue cheese
1 cup mayonnaise
1/2 cup plus 1 tbs sour cream
2 tbs buttermilk
1/2 tsp Dijon mustard
1/4 tsp seasoned salt
Salt and freshly ground black pepper
3.5 oz (about 1/4 cups) blue cheese, crumbled

Directions for Dressing

In a large mixing bowl, whisk together the mayonnaise and sour cream. Add the buttermilk, Dijon, and seasoned salt. Whisk until well mixed. Season to taste with salt and pepper and whisk again.

 Using a rubber spatula, gently fold in the blue cheese. Transfer to a storage container with a tight-fitting lid and refrigerate for at least 1 day and up to 4 days.

Directions for Salad

Remove any wilted outside leaves from lettuce head. Strike bottom of lettuce head on a flat surface to loosen core. Pull core out. Place lettuce head on cutting board and slice from top to bottom. Remove approximately one inch off each side, depending on the size of the head. Slice two 2-inch thick slices from center of head. Repeat with second head.

Ladle dressing across wedge so that it runs over one side. In this order sprinkle: bacon bits, chopped egg, chopped tomatoes, and blue cheese over the top of the salad.

 

Recipe adapted from delish.com

Thai Beef Salad

Total Time: 15 minutes
Serves: 4

Ingredients

• 2  limes
• 3 Tbsp. less-sodium fish sauce
• 1 Tbsp. sugar
• 1 bag (10-ounce) romaine salad mix
• 1 cucumber, cut lengthwise in half, then thinly sliced crosswise
• 8 ounces deli-sliced  roast beef, cut crosswise into 1/2-inch-wide strips
• 1 cup packed fresh cilantro (or mint leaves)
• 1/2 medium red onion, thinly sliced

Directions 

From limes, grate 1 teaspoon peel and squeeze 3 tablespoons juice. 

In small bowl, prepare dressing: Combine lime peel and juice, fish sauce, and sugar; stir until sugar completely dissolves. 

In large bowl, combine romaine salad mix, sliced cucumber, roast beef, cilantro or mint, and onion. Add dressing to bowl and toss to combine. 

Nutrition Information Per Serving

Calories: 105

Fat: 2g

Fiber: 2g

Protein: 13g

Recipe adapted from delish.com

Beef Stew with Spicy Polenta

Prep Time: 15 minutes
Cook Time: 6-8 hours
Serves: 4

Ingredients

• 1 1/2 pounds beef stew meat
• freshly ground black pepper
• 1 (15-ounce) can chicken broth or stock
• 1 medium onion, chopped
• 4 stalks celery, chopped
• 2 large carrots, sliced
• 1 (15-ounce) can diced tomatoes
• 1 tablespoon chopped garlic
• 1 cup corn meal
• 2 cups water
• 1 teaspoon red pepper flakes, 1/2 teaspoon if you like it less spicy
• 1/4 cup grated Parmesan
• 1 Tbsp. butter

Directions

Place in Crock Pot half of the chopped the vegetables and nestle half of the meat on top. Add the remaining vegetables, remaining meat, tomatoes, garlic, broth. Season with  pepper, to taste. 

Cover and cook on low for 6 to 8 hours. 

About 20 minutes before the stew is ready, make the polenta. Start by boiling 2 cups of water. Add red pepper flakes. Slowly stir in in the corn meal. Stir continuously until polenta thickens, can take up to 15 minutes. Once the polenta has thickened remove from heat, stir in the cheese and butter and whisk until smooth. 

 To serve, put a big spoonful of polenta on each plate. Top with some of the stew. Enjoy!

Recipe adapted from: Sandra's Money Saving Meals

Chicken Satay with Grilled Vegetable Couscous

Cooking Time: 50 Minutes
Inactive Time: 1 hr
Serves: 4

Ingredients

• 14 oz. unsweetened coconut milk
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons chopped garlic
• 1 teaspoon ground cumin
• 1/2 orange, zested
• Kosher salt and freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs, about 8 thighs
• 12 (10-inch) skewers
• 1/2 cup peanut butter
• 1 tablespoon hot sauce, or to taste
• Canola oil, for brushing
• 1 (10-ounce) package couscous
• 1 green bell pepper
• 1 medium squash
• 1 medium red onion

Directions

In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste.

 Pour half of the marinade into a large resealable bag.  Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight. 

 Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.For the

dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve. 

 Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through.

 Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside. Cut the pepper into quarters and remove the core and the seeds. Slice the squash and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. 

Remove them from the grill and cut them into small pieces. 

Gently stir the chopped vegetables into the couscous, cover, and keep warm. Warm dipping sauce just prior to serving. Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous. 

Recipe adapted from: Sandra's Money Saving Meals