Figure Friendly Brownies!

Ingredients:

1 cup sugar
¾ cup cocoa powder (example – Nestle or Hershey)
1 cup all-purpose flour
½ tsp baking powder
2 eggs
½ cup applesauce
1 cup low fat vanilla yogurt
2 tsp vanilla
½ cup chocolate chips
½ cup chopped walnuts or almonds
Powdered sugar for dusting

Preheat oven 350 degrees:

Butter two – 8x8 baking pans and set aside.

In a large bowl combine the sugar, cocoa, all-purpose flour and baking powder.

In another large bowl, beat the eggs. Slowly stir in the applesauce, yogurt and vanilla. Add the egg mixture to the flour mixture and beat with an electric mixer. Fold in the nuts and chocolate chips.

Pour batter into the prepared pans and bake for about 30 minutes or until the batter just begins to pull away from the sides of the pan.

Let cool and then sprinkle with powdered sugar.

These brownies are a treat for you and your figure.

Enjoy with Love,

Catherine

KeyIngredient

Golden Oven Roasted Potatoes

Ingredients:

About 12 potatoes – your choice
Juice of ½ lemon
½ tsp black pepper
4 tablespoons olive oil

Preheat oven 350 degrees:

Skin the potatoes, wash and pat dry the potatoes with a paper towel.

In a bowl combine the lemon juice, olive oil and pepper.

Toss the potatoes in this mixture and place in a baking dish.

Bake for about 45 minutes or until fork tender and golden. Halfway through the baking process gently turn over the potatoes so they may become golden on the other side.

These potatoes go great with anything from a roast to eggs and toast.

Enjoy and Love,

Catherine

KeyIngredient

Greek Style Chicken

Ingredients:

3 lbs. boneless – skinless chicken breast

Marinade:

Juice of one lemon
¼ cup vinegar
¼ cup olive oil
4 cloves of garlic – crushed
1 tablespoon dried oregano
½ tsp black pepper

Combine all of the marinade ingredients and place chicken breast in the marinade. Refrigerate the chicken for one hour or up to overnight.

Place chicken breast in a heated frying pan and sauté with the marinade. Sauté the chicken for about 6-8 minutes on each side.

Place the chicken on a heated griddle for about 4-5 minutes on each side so that each side of the chicken will become golden. While the chicken is on the griddle continue to simmer the marinade on LOW. Place the chicken back into the marinade and serve.

This is easy and so delicious.

Enjoy with Love,

Catherine

KeyIngredient

Lemon-Basil Baked Chicken

Ingredients:

6 skinless chicken legs and thighs
½ cup fresh basil – torn
6 cloves of garlic – crushed and chopped
¼ cup fresh lemon juice
3 tablespoons of olive oil
½ tsp black pepper
½ tsp curry powder
¼ tsp ground cinnamon

Combine the chicken, basil, garlic, lemon juice, black pepper, curry, cinnamon and olive oil in a Tupperware container and refrigerate for ½ an hour or longer.

Preheat oven to 350 degrees:

In a baking dish place the marinated chicken and bake for 35-40 minutes.

This is a very simple, delicious and exotic flavored chicken.

Enjoy with Love,

Catherine

KeyIngredient

Everyday Meat Loaf

Ingredients:

2 lbs. ground beef
2 eggs – lightly beaten
1 cup oats
1 cup frozen peas & carrots
1 small onion – chopped
¼ cup parsley – chopped
3 cloves garlic – crushed & chopped
2 tablespoons Worcestershire sauce
2 tablespoons Ketchup

Preheat Oven 350 degrees:

In a large bowl thoroughly mix all ingredients (except the ketchup and 1 tablespoon of the Worcestershire sauce).

Mold meat into a pan and in a small bowl combine the ketchup and 1 tablespoon Worcestershire sauce and smooth over the top of the meat loaf.

Bake in oven for about 50-60 minutes.

Enjoy with Love,

Catherine

KeyIngredient

Minestrone Soup

Ingredients:

¼ cup olive oil
1 large onion – chopped
5 cloves garlic – crushed & chopped
2 carrots – diced
2 stalks celery – diced
1 – 1lb 13oz. can of red kidney beans – drained
2 inch piece of Romano Cheese
2 cup of crushed tomatoes
6 cups of chicken broth
1 cup of shredded cabbage
3 zucchini – diced
½ cup parsley – chopped
1 tsp ground black pepper
1 tablespoon dried oregano

Heat the olive oil in a large saucepan, add the onion and garlic. Cook until the onion is clear. Add the carrots, celery and parsley and continue to cook for about 5 minutes. Add the chunk of cheese, crushed tomato and the broth. Cover and cook at a low simmer for about 30 minutes.

Add the cabbage, zucchini, beans and spices and simmer for another 30 minutes. Drizzle with a little extra olive oil and grated cheese.

This is such a tasty and soup! All you need is the nice loaf of crusty bread.

Enjoy and Love,

Catherine

Berry Pudding Cake

Adapted from: Better Homes Test Kitchen

Ingredients:

2 eggs
¼ cup sugar
1 tsp Vanilla
1 cup low fat milk
½ cup all-purpose flour
½ tsp baking powder
2 cups assorted fresh berries (or frozen)

Preheat oven 350 degrees:

Butter a pie dish with a little bit of butter.

In a medium bowl, whisk eggs, sugar and vanilla. Whisk in milk until combined. Whisk in flour and baking powder, just until smooth

Place berries into the prepared dish and pour batter over berries. Bake about 30-35 minutes or until topping is golden.

This is a light and delicious dessert.

Enjoy and Love,

Catherine

KeyIngredient

Spaghetti Squash with Chick Peas and Sausage

Ingredients:

1 spaghetti squash
1 – 1lb. 13oz. can of chick peas – drained
1 onion – sliced
1 long hot pepper – chopped
4 cloves garlic – crushed & chopped
½ cup parsley – chopped
½ tsp capers plus a little juice
4 hot sausages
3 tablespoons olive oil
Romano cheese for grating

Preheat oven 350 degrees:

Cut spaghetti squash lengthwise and place face down in a baking dish with about 2 inches of water. Bake for about 40-45 minutes.

Bake the sausage in the oven. When the sausage is done, cut into bite size chunks.

In a heated frying pan place the olive oil, garlic, parsley, onions, capers and peppers and let sauté until the onions are clear.

Drain the chick peas and add to the veggies, toss and set aside.

Remove the squash from the water bath and let cool a few minutes. Carefully remove the “noodles” and place in a dish. Toss in the veggies from the frying pan and the sausage. Top with some grated cheese.

This is a tasty side dish or main dish.

Enjoy and Love,

Catherine

KeyIngredient

Apple Custard Pie with Oatmeal Crust

Adapted from: Vegetarian Times Magazine

Ingredients:

Crust:

1 cup oats
½ cup all-purpose flour
¼ cup brown sugar
¼ tsp cinnamon
4 tablespoons butter – softened

Filling:

2 eggs
¼ cup sugar
½ tsp vanilla extract
¾ cup milk
3 apples – peeled & cut into wedges
¼ tsp cinnamon

Topping:

1 tablespoons flour
1 tablespoons brown sugar
1 tablespoons sugar
1 tsp cinnamon

Preheat Oven 350 degrees:

In a food processor combine oats, flour, cinnamon and brown sugar and give a few good chops until oats are ground.

In a bowl combine butter and add mixture from the food processor and mix until dough is crumbly.

Butter the bottom of a pie plate and press the dough to the bottom and sides. Place pan in the oven and bake 15 minutes or until crust is slightly golden.

For the filling beat together eggs, ¼ cup sugar and vanilla. Beat in the milk until smooth.

Arrange the apple wedges on the bottom of the crust and pour the filling into the crust. Sprinkle the combined topping on the pie and return to the oven for another 30-40 minutes, or until the filling is set.

This is a simple and delicious dessert.

Enjoy and Cook with Love in Your Heart,

Catherine

KeyIngredient

Thesea Hall's Fast & Easy Madeleines

My dear friend Theresa from HalfHourMeals and Sleeping Kitten-Dancing Dog recently posted a fast and easy recipe for Madeleines on the HalfHourMeals Blog.

I made these Madeleine Cookies and although I did not have the Madeleine pan that is described in the recipe they still turned out very good.

Thank you Theresa for this delicious treat.

This recipe is simple and delicious. I encourage you to try it soon! Follow this link.

Enjoy!

Catherine

Shepherd’s Pie

Adapted from: Richard Simmons ~ Deal–A–Meal

Ingredients:

18 ounces lean ground beef
2 tablespoons olive oil
1 onion –sliced
2 carrots – diced
1 quart of mushrooms – sliced
1 cup canned crushed tomatoes
1 tablespoon Worcestershire sauce
1 tsp dried oregano
2 ½ tablespoons all-purpose flour
1 cup chicken broth or beef broth
5 potatoes – washed with skin
2 tablespoons butter
¼ cup low fat milk
¼ cup parsley
½ tsp black pepper
½ tsp paprika

In a large frying pan heat olive oil and sauté the ground beef and onion until beef is browned. Drain extra fat.

Add carrots, mushrooms, tomatoes, Worcestershire sauce and spices.

In a cup add chicken broth and flour and stir until smooth.

Stir into meat mixture and continue to cook until mixture thickens, about 5 minutes.

Boil the potatoes, until fork tender.

Drain potatoes and mash with milk, butter and parsley.

Preheat Oven 350 degrees:

In a casserole coated with olive oil or butter, place meat mixture. Spoon the mashed potatoes around the edges as a border.

Bake about 20-25 minutes until the potatoes are golden.

This dish makes such a nice presentation and is so delicious!

Enjoy and Always Cook with Love,

Catherine

KeyIngredient

Sweet Potato Soup

Ingredients:

1 large sweet potato – grated
3 tablespoons olive oil
1 tsp paprika
½ tsp black pepper
½ tsp cumin
½ tsp chili powder
1 bay leaf
1 tsp dried oregano
1 long hot green pepper
2 carrots – diced
2 stalks celery – diced
1 large onion – diced
5 cloves garlic – crushed & chopped
5 cups chicken broth
1 – 28 ounce can of tomatoes
1 – 1 lb. 13oz can of Cannellini Beans - drained
Balsamic Vinegar for drizzling
½ box of your favorite spaghetti

In a large saucepan heat the olive oil and add the garlic, onion, celery, carrots and grated sweet potato and sauté until the onion is clear. While the veggies are sautéing, grill the hot pepper on the griddle until a some charring has occurred. Then chop the pepper with the seeds for extra heat (if you like) and toss into the saucepan.

Add the tomatoes and the bay leaf and continue to simmer about another 4-5 minutes. Add the spices and stir. Continue to simmer these veggies for another 4-5 minutes.

Add the chicken broth and the beans to the veggies and continue to simmer on low for another 25-30 minutes.

Break the spaghetti in half and prepare as directed on the box.

Place some spaghetti in a bowl and top with the soup. Drizzle a teaspoon of Balsamic Vinegar on top of the soup for a really nice flavor addition. You also can top with some grated Romano cheese and a little extra drizzle of olive oil.

This soup is both hearty and good.

Enjoy and let your cooking bring Love,

Catherine

KeyIngredient

Oven Baked Chicken with Veggies

Ingredients:

6 chicken thighs and legs – skinned
1 cup all-purpose flour
1 onion – sliced
3 green bell peppers – sliced
4 cloves of garlic – crushed & chopped
3 zucchini – sliced
¾ cup chicken broth
1 tsp smoked paprika
1 tsp paprika
1 tsp dried oregano
1 tps chili powder
Olive oil

Preheat oven 350 degrees:

In a small baking dish place 1 cup of flour plus 1 tsp smoked paprika. Dip the chicken in the flour and place in a baking dish; sprinkle a tsp of dried oregano over the chicken. Drizzle a little bit of olive oil over the chicken and place in the oven.

Bake the chicken for about 45-50 minutes, until the chicken has reached a golden color.

In a bowl place the zucchini, peppers, onions and garlic. Add the chili powder and paprika and 2 or 3 tablespoons olive oil and toss.

In a large heated frying pan place the veggies and sauté until slightly golden. Dust the veggies with 1 tablespoon of flour and add the chicken broth and stir about 2 minutes, until the broth thickens.

Plate the chicken and spoon the veggies and thickened broth on top.

This recipe makes a weeknight seem just a little bit more special.

Enjoy and Cook from your heart with Love,

Catherine

KeyIngredient

Mushroom & Onion Omelet

Ingredients:

6 eggs – beaten plus 3 tablespoons of water
1 quart of mushrooms – sliced
3 cloves of garlic – crushed & chopped
4 scallions – diced
1 onion – sliced
1 tsp of Paprika
1tsp black pepper
¼ tsp Chili Powder
½ cup grated mozzarella
3 tablespoons Olive Oil

In a bowl combine the mushrooms, onions, scallions, garlic, olive oil and spices. Mix well.

Heat griddle and spread the veggies on the griddle to brown.

In a bowl beat the eggs, plus 3 tablespoons of water together with a fork until a light golden color.

Heat a 10 inch frying pan with a tablespoon of olive oil. Fill a ladle with the eggs and pour into the heated frying pan. Lift the frying pan and let the eggs reach all around the pan. Let the eggs become solid enough to gently lift and flip over.

Flip the eggs only once and place gently on a plate. Sprinkle with mozzarella, fill with the grilled mushrooms and gently fold over and top with some more mushrooms and cheese.

This is a great meal for the beginning, middle or end of the day with your favorite cup of coffee or tea.

Enjoy and Remember Always Cook with Love,

Catherine

KeyIngredient

Shrimp Fra Diavolo

Ingredients:

2 lbs. Frozen Shrimp (thawed) or Fresh shrimp
4 tablespoons olive oil
1 tablespoon dried Oregano

1 tsp crushed red pepper flakes
4 scallions – chopped
1 bay leaf
1 onion – sliced
1 long hot pepper - chopped
5 cloves garlic – crushed & chopped
4 large tomatoes – chopped
¼ cup fresh basil - ripped
¼ cup fresh parsley – chopped
½ cup red wine
1 box favorite spaghetti

In a large frying pan heat 2 tablespoons olive oil. Add the shrimp plus 2 garlic cloves and 1 tsp. dried oregano. Add ½ tsp red pepper flakes and cook, stirring the shrimp until they turn opaque.

Remove the shrimp from the pan and set aside.

In the same large frying pan heat 2 tablespoons olive oil and sauté the remaining garlic, onion, long hot pepper and scallions heat until the onion turns clear. Add the tomatoes, parsley, basil and bay leaf and the remaining spices. Simmer for about 10-12 minutes, until tomatoes are soft and cooked. Add the wine and continue to simmer on low for about another 30 - 35 minutes.

Prepare the spaghetti as directed on box.

Stir the shrimp into the sauce and simmer on LOW about 1 – 2 minutes, just until heated through. DO NOT OVER COOK THE SHRIMP!

Add the spaghetti to the shrimp and toss. Garnish with grated Romano Cheese.

This is such a satisfying, tasty and festive meal.

Enjoy and Always Cook with Love,

Catherine

KeyIngredient

Orange Pepper –Carrot Soup

Adapted from: Vegetarian Times Magazine

Ingredients:

4 orange bell peppers
3 tablespoons olive oil
1 tsp curry powder
2 bay leaves
1 large onion – sliced
1 cup carrots
5 cloves garlic – crushed & chopped
5 cups of chicken broth
¼ cup chopped cilantro
½ jalapeño – sliced thin with seeds
2 tablespoons lemon juice

Place the orange peppers in a food processor and chop until smooth.

In a saucepan heat the olive oil with the onion, garlic, bay leaves, carrots, jalapeño and curry. Stir and cook until the onions are clear.

Add the chicken broth, the peppers from the food processor. Add the cilantro. Simmer on low for 25 – 30 minutes. Add the lemon juice and stir.

This soup has an exotic taste and is so good!

Enjoy, Cook and Stir with Love,

Catherine

Check out this recipe at KeyIngredient!

Beef and Bean Enchiladas

Adapted from: Women’s World Magazine

Ingredients:

About 10 medium flour tortillas
2 tablespoons olive oil

2 green bell peppers - sliced
1 jalapeño pepper – diced with seeds
1 lb. ground beef
1 cup sliced scallions
½ onion – sliced
3 cloves garlic – crushed and chopped
1- 15.5oz. can black beans – drained
1 ½ cups shredded Jack cheese
1 cup chunky salsa
¼ cup fresh cilantro – chopped
1 tsp. Chili powder
1 tsp. ground cumin
1 tsp. paprika

Preheat Oven 375 degrees:

In a large frying pan heat a tablespoon of olive oil over medium heat. Add the peppers, sliced onion and garlic; cook until softened, about 3 minutes. Add ground beef and scallions and cook until beef is browned. Remove from heat and add the beans and spices.

Prepare a baking dish prepared with a tablespoon of olive oil. Fill each tortilla with ¼ cup of the beef mixture; roll. Pour remaining salsa over tortillas. Sprinkle with remaining cheese. Cover with aluminum foil and bake for 20 minutes. Uncover and bake about 8 minutes.

This is a great treat for dinner and so good!

Enjoy and Cook with Lots of Love,

Catherine

Check out this recipes at KeyIngredient!