Satiating Treats

Ingredients:

• 8 large sea scallops
• 4 cups washed romaine lettuce
• 1-2 tsp. olive oil
• 1-2 T water (for larger pan use 2 T)
• 4 T Caesar Salad Dressing
• fresh lemon juice from 1/2 lemon
• shaved Parmesan cheese

Directions:

1. In a heavy, non-stick pan that heats evenly, heat olive oil over medium-high heat about 30 seconds, then add scallops and cook quickly, not more than 2 minutes per side.
2. While scallops cook, assemble lettuce and cheese on two serving plates. Place four scallops on top of lettuce on each plate.
3. Turn pan to high and put water in, then scrape the bottom of the pan to get any browned bits, keeping heat high to let some of the water evaporate. After about 1 minute, turn off heat.
4. Stir in salad dressing and lemon juice and let it get slightly warm in the hot pan, then pour over salad and serve.

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Ingredients:

• 1 lb 85/15 ground beef
• 1/4 medium onion
• 1/4 green pepper
• 2 cloves garlic
• heaping tablespoon chili powder
• 2 tablespoons brown sugar
• 15 oz canned diced tomatoes

Directions:

1. Brown ground beef.
2. Dice onion and green pepper and add it with all other ingredients to the browned beef.
3. Warm for approximately 20 minutes.

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Ingredients:

• 1 cup plain low-fat yogurt
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• Coarse salt and ground pepper
• 4 bone-in, skinless chicken breast halves (10 to 12 ounces each)
• 2 Granny Smith apples
• 1 tablespoon chopped fresh cilantro

Directions:

1. Preheat oven to 475 degrees. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
2. Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160 degrees, 25 to 30 minutes.
3. Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.

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Ingredients:

• 2 20 oz packages of fresh hash brown potatoes or one 32 oz frozen package
• salt and pepper to taste
• 1 can of cream of chicken soup
• 2 Cups shredded sharp cheddar cheese
• 1 Cup of Sour Cream
• 1 small chopped onion
• 1 stick melted butter

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Ingredients:

• 2 14-ounce cans of black beans, rinsed and drained
• 2 garlic cloves
• 2 limes
• 1/2 C medium salsa
• Dean’s zesty guacamole
• 1 C Mexican cheese

Directions:

1. In a bowl, add the black beans, garlic, lime juice and salsa.
2. Put all of it in a food processor and process until smooth.  If it is really thick add more salsa until it smooths out. Also taste it to see if you want to add more salsa or lime. I like to serve it in a pie dish, but use whatever, just as long as it is kind of deep.
3. Spoon the whole mixture into your dish and even out. Spread an entire container of Dean’s Zesty Guacamole on top (this is like the secret ingredient, we have tried it with regular guac and it just isn’t as good! you can buy it in Kroger in the cream cheese section or somewhere around there). If you don’t have Zesty Guacamole, you can use regular guacamole and add medium salsa to it until it tastes “zesty”.
4. Sprinkle shredded cheese ( I like to use a Mexican cheese mix) over top. I think maybe about a cup, but I never measure, so don’t really know. I just cover with however much I feel like using.
5. Take more medium salsa and put along the edge of the dish and the center. Sometimes I use sour cream too, but people tend to eat around it because they want to be healthy. I think it looks prettier with the sour cream. If you use the sour cream, then put that along the inside edge after you do the salsa. Then put a small scoop in the center on top of the salsa.
6. Serve with chips.

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We loved these.  They are so easy to make and super delicious!

Ingredients:

• 1 baguette or loaf italian bread halved lengthwise
• 1/2 C jarred pasta sauce
• 1/8 lb Genoa salami, thinly sliced
• 1 C fresh spinach
• 2/3 C ricotta
• 1 C shredded mozzarella
• 1/2 C grated Parmesan

Directions:

1. Heat oven to 425 degrees.
2. Place bread on baking sheet, cut-side up.
3. Spoon sauce over the top.
4. Place the salami over the sauce.
5. Top with spoonfuls of ricotta and sprinkle with mozzarella and Parmesan.
6. Bake 5-7 minutes.

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Ingredients:

• 1 can black beans, drained
• 1 can corn, drained
• 3/4 C salsa, drained
• Large flour tortillas
• 1 1/2 C shredded cheddar cheese
• 1 small red onion (thinly sliced)
• 1/3 C fresh cilantro
• 1/2 tspn salt
• 1/4 tspn pepper
• juice of 1-2 limes
• 2 Tablespoons of extra-virgin olive oil
• 1 head of romaine lettuce, sliced 1-inch thick

Directions:

1. Heat oven to 400 degrees.
2. Mix beans, corn, and salsa in a bowl.
3. Place 4 tortilla on a foil-lined baking sheet.
4. Sprinkle with half of the cheese.
5. Using a slotted spoon, transfer black bean mixture on top of the cheese.
6. Sprinkle with the remaining cheese.
7. Place the remaining tortillas on top.
8. Bake 5-7 minutes.
9. In a large bowl, combine lettuce, cilantro, lime juice, oil, onion, salt and pepper.
10. Serve tortillas with salad.

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Ingredients:

• 3 tablespoons extra-virgin olive oil
• 2 C chopped onions
• 1 C chopped celery stalks
• 1 C chopped carrots
• 2 garlic cloves, chopped
• 4 C or more of vegetable broth
• 1 1/4 C lentils, rinsed and drained
• 1 14 1/2-ounce can of diced tomatoes in juice
• Balsamic vinegar

Directions:

1. Heat oil in a heavy large sauce pan over med.-high heat.
2. Add onions, celery, carrots, and garlic.
3. Saute until vegetables begin to brown, about 15 minutes.
4. Add 4 C broth, lentils, and tomatoes with juice, and bring to boil.
5. Reduce heat to med.-low and cover; simmer until lentils are tender, about 35 minutes.
6. Transfer 2 C of soup (mostly solid) to a blender and puree until smooth.
7. Return puree to soup in pan.
8. If too thick, thin with more broth.
9. Season with salt, pepper, and a splash of balsamic vinegar.

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Ingredients:

• 1/2 C mayonnaise mixed with 1/4 C dijon mustard
• Grated lime zest from 1 large lime
• Shredded green cabbage (about 4 cups)
• 1 seeded and minced jalapeno chili
• 2 Tablespoons of fresh cilantro
• freshly ground salt and pepper to taste
• 1 large, seeded, diced tomato
• 1 lb shrimp, peeled and de-veined
• canola oil
• corn tortillas

Directions:

1. In a bowl stir together mayonnaise, mustard, and lime juice.
2. Add cabbage, green onions, chili, and cilantro.  Mix well.
3. Season with salt and pepper.
4. Stir in tomato.
5. Cover and refrigerate until serving.
6. In a bowl, toss the shrimp with 1 tablespoon of oil, lime zest, 1/s tspn pepper and cover.
7. Grill, turning once, until firm and opaque…about 4 minutes.
8. During the last minute of grilling add the tortillas to the grill and turn once until heated through.
9. Transfer shrimp to a serving bowl and the tortillas to a napkin-lined basket.
10. Let guests make tacos with shrimp, tortilla and slaw.

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Ingredients:

• 4 boneless skinless chicken breasts
• 1/2 C heavy whipping cream
• 2/3 C finely chopped celery
• 1/2 C chopped green onions
• 1/2 C mayonnaise
• 1 tspn Dijon mustard
• 1/4 tspn salt
• 1/4 tspn pepper
• lettuce
• sliced bread

Directions:

1. Preheat oven to 350 degrees.
2. Place chicken breasts on a rimmed baking sheet.
3. Pour heavy cream over chicken.
4. Turn to coat with cream on all sides.
5. Bake for 25 minutes or until 160 degrees.
6. Cool chicken.
7. Use fingers to pull chicken meat into strips measuring about an inch each.
8. In a medium mixing bowl, combine chicken, celery, onions, mayonnaise, mustard, salt, and pepper.
9. Chill until serving.

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