Macaroni Grill Bread

I found this on someone's blog, and it really does taste just like the bread at the Macaroni Grill. You can leave out the rosemary and it taste just as good, a little bland, but still really good. And REALLY easy to make.

Ingredients:

1 T. Dry Yeast
1 T. Sugar
1 Cup warm water (105 - 115 degrees)
2 1/2 Cup white flour
1 t. salt
2 T FRESH ROSEMARY, chopped
1 T. canola oil, peanut oil or olive oil
nonstick cooking spray
2 T. butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. Add flour if necessary.

Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5 – 10 minutes.
Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 450 degrees F. Lightly sprinkle course salt over the loaves.
Bake for 20 - 25 minutes, until lightly browned.

Makes 2 loaves.

Dip in olive oil and balsamic vinegar, or don't, it's good either way!

Šopský salát or шопска салата

Šopský was my favorite when I lived in the Czech Republic. When I met Brandon, I was informed that it actually originated in Bulgaria. When we went to Bulgaria, I had it almost every day and I admit, it was better than it was in the Czech Republic. In Salt Lake City, we were able to find real Bulgarian goat cheese but if you can't find it, feta cheese will do.

Just throw all the ingredients into a bowl. You don't have to use my measurements and can adjust to your taste.

2 cups sliced cucumber
2 cups chopped tomatoes
1/2 cup red onion
1 Tb olive oil
1 Tb balsamic vinegar
feta cheese (crumbled) to taste
salt and pepper to taste

Stovetop Mac and Cheese

This recipe is so easy and yummy. Sometimes you just need mac and cheese and this is so much better than mac and cheese out of a box. I've used non-fat milk and it still tastes great.

Ingredients:
2 cups uncooked elbow macaroni
1 cup 1% low-fat milk
2 Tb. all-purpose flour
1 1/4 cups shredded reduced-fat sharp cheddar cheese
1/2 tsp. salt
1/8 tsp. freshly ground black pepper

Instructions:
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and pepper, stirring with a whisk until smooth. Add pasta; toss to coat. Let stand 4 minutes.

Chili Pasta Bake

This is one of those recipes that I found on the back of a can. I always like to try the box or can recipes. It's also a good one to make when you have no creative ideas and no time.

Ingredients:
10 oz. penne pasta
1 lb. ground beef
1 cup chopped onion
2 Tb. chili powder
1 can diced tomatoes
8 oz. can tomato sauce
1 cup salsa
1 can diced green chilies
2 cups shredded Monterey Jack cheese

Instructions:
1. Cook pasta according to package directions; drain.
2. Cook meat and onion in large skillet; drain. Add chili powder, undrained tomatoes, tomato sauce, salsa and chilies. Cook 5 minutes
3. Toss pasta and sauce. Spoon into 13 x 9-inch baking dish. Top with cheese. Bake at 350 degrees for 20 minutes.

Chicken Enchilada Pie

Here's another fabulous recipe from my sister-in-law (thanks, Tara). It is so easy and it's quick to memorize. Oh, and it's so good! I serve it with Spanish rice and black beans. I think the most important part about this recipe is to make sure you use delicious tortillas. If you have good tortillas, you can use low-fat sour cream to lower the fat content.

Ingredients:
1/2 to 1 lb. chicken breast
1 can of cream of chicken soup
1/2 cup of sour cream
1 small can of Salsa Verde (Herdez brand, if you can find it)
1 small can diced green chilies
4-6 tortillas
1/2 cup shredded Monterey Jack cheese

Instructions:
Boil chicken and shred. Mix with soup, sour cream, 3/4 can of Salsa Verde and 1/2 can of chilies. In casserole dish, layer ripped up tortillas and chicken mixture. Top with remaining Salsa Verde, chilies and remaining Monterey Jack cheese. Bake covered at 350 degrees for 30 minutes.

Creamy Tomatillo Dressing

This salad dressing is amazing and if you like the Cafe Rio salad dressing, you will like this. I've made it before with low-fat mayo and sour cream and it's still pretty good.

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
1/2 bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (use the deeds if you like it spicy)

Use a food processor or blender to blend all the ingredients well. Refrigerate.

Creamy Lemon Pie

My sister-in-law first introduced me to this recipe. Even if you are not trying to count calories, it is really good. She also made it with only egg whites rather than eggs to reduce the "eggy" taste.

Ingredients:
6 whole reduced-fat cinnamon graham crackers
2 Tbsp butter
11 oz fat-free sweetened condensed milk
2 large egg(s)
1/2 cup fresh lemon juice
1 Tbsp lemon zest

Instructions:
Preheat oven to 350ºF.
Grind graham crackers in a food processor until fine, or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
Place condensed milk and eggs into a bowl and mix until smooth. Add lemon juice and zest and stir until incorporated. Pour milk mixture into prepared crust.
Bake pie for 15 minutes. Cool completely, and freeze for up to two weeks before serving. For best flavor, serve chilled.

Servings: 10
WW Points: 3

Pasta Salad with Soy and Ginger Dressing

My aunt Jane gave me this recipe which is a great "party" salad. I made this for Grant's first birthday party and it was a hit.

Pasta Salad:
1 lb. Linguine or thin spaghetti
1-1 1/2 cups chopped, poached chicken breast
2 cups frozen peas
1 carrot (peeled, julienne strips)
1 red pepper (julienne strips)
4 green onions (thinly sliced, diagonal)

Dressing:
1/2 cup soy sauce
1/4 cup canola oil
1/4 cup rice vinegar
2 Tb dark sesame seed oil
1 Tb minced garlic
2 Tb brown sugar
1 Tb freshly grated ginger

Whisk dressing ingredients and coat pasta salad. Top with two tablespoons black sesame seeds*. Refrigerate 2 hours prior to serving.

*If you can't find black sesame seeds, you can toast white sesame seeds on a cookie sheet.