Grilled Pineapple and Coconut Sorbet

Ingredients

6 Tbsp toasted shredded coconut, sweetened
6 pineapple slices (fresh or canned)
1 Tbsp honey
1 1/2 cup coconut sorbet

Directions:

Heat up outdoor grill, stove-top grill pan, or George Foreman grill. (If using an outdoor grill, be sure that it is well cleaned.) Brush pineapple rings with honey. Grill until pineapple has light grill marks and is tender. Approximately 3 to 4 minutes per side. Place pineapple slice on plate, then top with 1/4 cup sorbet. Sprinkle each with 1 tablespoon of toasted coconut. Serve immediately.

To toast coconut: Spread shredded coconut evenly on a microwave-safe plate. Microwave on high for 30 seconds, then using a fork move the flakes around. Continue microwaving in 30 second intervals until some of the coconut begins to turn golden brown. Make sure to stir the flakes after each interval to prevent burning.

Zucchini Walnut Bread

Ingredients:

2 cups grated raw zucchini (unpeeled)
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
1 cup chopped walnuts

Optional: brown sugar

Directions:

Preheat oven to 350 degrees F. Grease 2 8x4 loaf pans.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add the zucchini and vegetable oil, mix well.

In a small bowl, beat eggs. Add vanilla and mix together. Add egg and milk mixture to the flour mixture. Add walnuts. Stir until just combined.

Pour into prepared loaf pans. (Optional: Sprinkle tops with a little brown sugar.)

Bake for 1 hour or until a toothpick comes out clean. Remove from the oven and allow to cool slightly before removing from pan and cutting.

Split Pea Soup

Ingredients:

2 cups (1 bag) split peas
8 cups water
1 - 1/2 cups cubed ham steak
1/2 tsp. minced garlic
1 medium onion, finely chopped
2 medium carrots, peeled and diced
1 - 2 Tbsp. olive oil
1 pinch oregano

Directions:

Cut up ham steak, onion, and carrots as listed above.

Heat olive oil in large stock pot. Saute ham and vegetables. Add garlic.

Rinse peas, drain. Add peas and water to stock pot. Mix and bring to a boil.

Reduce heat and simmer covered, until peas are tender.

Remove from heat and using a potato masher, gently mash the peas until the soup has a thick consistency.

Southwestern Lasagna

Ingredients:

9 uncooked lasagna noodles
1 lb ground beef
1 pkg taco seasoning
15 oz ricotta cheese
1 can chopped green chilis
2 eggs
30 oz spaghetti sauce
2 tsp cumin
1 can corn
1 can black beans (drained and rinsed)
3 cups Mexican blend cheese

Directions:

Heat oven to 375. Spray 13x9 pan. Cook noodles as directed on their box. Drain and rinse them with cold water.

In large skillet, brown beef. Drain and add taco seasoning and water as directed on its pkg. Simmer 5 minutes. Add beans and corn, stir to combine.

In small bowl, combine ricotta cheese, eggs and chilis. Mix well. In a medium bowl, mix spaghetti sauce and cumin.

To assemble, place 3 noodles on bottom of greased pan. Spoon 1/3 of the ricotta mix, 1/3 of each of the beef mixture, sauce, and cheese. Repeat the layers 2 more times.

Bake 40-50 minutes uncovered. Let stand 10 minutes.

Sweet Jalapeno Chicken

Ingredients:

4 large breasts
1 bell pepper (I used 1/2 green and 1/2 yellow)
2 medium onions
1 can (14.5 oz) diced tomatoes with jalapenos
3 Tbsp. olive oil
2-3 Tbsp jalapeno pepper jelly
1/2 tsp. crushed red peppers
salt and pepper

Directions:

1. Cut chicken breasts across the grain into thin strips (1/4 inch thick). Set aside.
2. Thinly slice peppers and onions.
3. In a large skillet, heat 2 Tbsp olive oil over medium heat. Add onions and peppers, stirring frequently until onions are translucent and soft. Remove and set aside.
4. Put remaining 1 Tbsp. olive oil in pan and add chicken pieces. Cook chicken over medium heat until slightly brown. Salt and pepper to taste.
5. Add jalapeno pepper jelly to chicken and stir to coat.
6. Return cooked onions and peppers to the skillet with chicken. Also add the can of tomatoes. Stir to combine.
7. Cover and simmer over medium-low until hot throughout.

Dubliner Au Graten Potatoes

Ingredients:

8 medium sized potatoes (I used Yukon Gold)
4 cups Dubliner cheese, grated
1/4 cup butter
2 1/2 Tbsp Wondra flour
2 cups milk
1/2 tsp. garlic powder
1 Tbsp. chopped, dehydrated onions

Direction:

1. Preheat oven to 350 degrees. Grease an 11 x 15 glass casserole pan.
2. Bring a large pot of water to a boil.
3. Peel and rinse, then thinly slice the potatoes (1/4 in thick).
4. In a large saucepan, melt butter over medium-low heat. Once melted, add flour while stirring to combine.
5. Increase stove temperature to medium and add the milk, onions, and garlic powder. Stir constantly until slightly thickened.
6. Add 2 cups of grated cheese and stir until cheese is completely melted.
7. Once potatoes are cooked (firm but not crunchy) put them into prepared casserole dish.
8. Pour sauce over potatoes and gently mix to coat.
9. Sprinkle remain grated cheese over potatoes. Place in oven and bake until sauce is bubbly and cheese is slightly brown.

Cream Cheese Frosting

Cream Cheese Frosting

Ingredients:

1 8oz reduced-fat cream cheese (Neufchatel), softened
1/2 cup butter, softened
2 tsp. vanilla
4 cups powdered sugar
2-4 tsp. fat-free milk

Direction:

In a medium bowl, beat cream cheese, butter, and vanilla with an electric mixer. Beat on medium speed until light and fluffy.

Gradually add the powdered sugar, beating well. If necessary, add milk a little at a time to reach the consistency that you need.