Anne's 100-Recipe Challenge - 2010

Recipes 1-25Recipes 26-50Recipes 51-75Recipes 76-100

I did it!  100 Recipes!   All future recipes can be found at my new blog: Anne's Food Follies

100. Swedish Meatballs10/16/10

10-12 servings (~5-6 meatballs/serving)

4 slices white bread
1/2 cup milk
6 tablespoons butter, divided
1 cup finely chopped onion
2 teaspoons salt
1&1/2 pounds ground chuck
1&1/2 pounds ground pork
4 large egg yolks
1 teaspoon ground white pepper
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 cup flour
6 cups beef broth
1/2 cup heavy cream

Tear the bread into pieces and place in a small mixing bowl along with the milk; set aside.
In a large saute pan over medium heat, melt 2 tablespoons butter.  Add the onion and a pinch of salt and sweat until the onions are soft.  Remove from the heat and set aside.
In a large bowl of a stand mixer, combine the bread and milk mixture, ground chuck, ground pork, egg yolks, salt, white pepper, allspice, nutmeg, and onions.  Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions, shape meat into round balls, and place on a sheet pan.  Heat the remaining butter in the saute pan over medium-low heat.  In batches, add the meatballs and saute until golden brown on all sides, about 7-10 minutes.  Remove meatballs and place in an ovenproof dish using a slotted spoon and place in 200-degree oven to keep warm.
Once all the meatballs are cooked, decrease the heat to low and add the flour to the saute pan.  Whisk until lightly browned, about 1-2 minutes.  Gradually add the beef stock and whisk until sauce begins to thicken.  Add the cream and continue to cook until the gravy reaches the desired consistency.  Remove the meatballs from the oven and serve meatballs covered in gravy over egg noodles and/or with Lingonberry jam. 

Anne's Review: 4.5 Stars
These meatballs were delicious!  I especially enjoyed the lingonberry jam.  I served them at a dinner party with braised red cabbage with apples and green beans.  Everyone seemed to enjoy the meal.


99. Squash Soup10/12/10

? calories4 servings

4 small baking pumpkins or acorn squash
1 medium butternut squash (~2 lbs), in 1" cubes
3 teaspoons sugar, divided
3 teaspoons salt, divided
3 tablespoons unsalted butter
1/2 small onion, chopped
2 sprigs thyme
5 cups water
3 tablespoons heavy cream, optional
salt and pepper
sourdough or pumpernickel croutons (optional)
crisp bacon or prosciutto (optional)
pepitas (optional)
fried onions (optional)
parsley leaves (optional)
paprika (optional)

To make the bowls, use a large paring knife to cut a large circle around the stem of each pumpkin or acorn squash.  Remove the lid and scoop out the seeds and fibers.  Sprinkle the inside of each with 1/2 teaspoon sugar and 1/2 teaspoon salt.  Place on baking sheet and roast at 400 degrees until tender, aout 20 to 35 minutes, depending on their size.
Meanwhile, make the soup.  Melt the butter in a large saucepan over low heat.  Add the onion and 1 teaspoon salt.  Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes.  Add the butternut squash cubes and 1 teaspoon sugar and cook, stirring, until glazed, about 3-4 minutes.  Add 5 cups water and bring to a boil.  Reduce the heat to low and simmer, uncovered, until the squash is tender, about 20 minutes.
Working in batches, transfer the soup to a blender.  Crack the lid to allow steam to exit and puree until smooth.  Return to the pot and add the cream if desired.  Add salt and pepper to taste.   Pour the soup into the pumpkin or squash bowls and top with croutons, bacon, paprika, or other toppings as desired.

Anne's Review:  3.5 stars
I found this recipe in a recent Food Network magazine, and it looked so yummy in the photo, I just had to try it, especially since squash is in season right now.  It was good and I was happy with the consistency.  I finished off my bowl, but I'm not jumping up and down with excitement either.   I cheated and bought cubed butternut squash in the produce department of the grocery store so that I wouldn't have to do it myself (I hate peeling butternut squash!).   I halved the recipe and used only 1 acorn squash, figuring I could just eat the leftover soup in a normal bowl.  For toppings,  I just used bacon, pumpernickel croutons, and paprika.


98.  Pumpkin Waffles

? calories4 servings

1 small sugar pie pumpkin (2-3 pounds)
2&1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin-pie spice
1/2 cup packed light brown sugar
2 large eggs, separated
1/4 cup plain Greek yogurt
1 cup milk
4 tablespoons unsalted butter, melted

Trail-Mix Topping:
1/4 cup slivered almonds
1/4 cup raw sunflower seeds
1&1/2 tablespoons maple syrup
1/4 cup dried cranberries
whipped cream, optional

Remove the stem and cut the pumpkin into quarters with a serrated knife.  Scrape the seeds and pulp into a strainer; set aside.  Put the four wedges on a baking sheet and cover tightly with foil.  Bake at 350 degrees until the flesh is tender, about 90 minutes.  Remove the foil and let cool.  Scoop the pumpkin flesh into a food processor and puree until smooth.  Transfer to a sieve set over a bowl to drain the excess liquid, about 1 hour.
In a large bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin-pie spice.  In a medium bowl, whisk the sugar and egg yolks, the whisk in 1&1/2 cups of strained pumpkin puree, the yogurt, milk, and melted butter.  Pour the pumpkin mixture into the flour mixture and stir with a rubber spatula until just combined (batter will be lumpy).   Beat the egg whites with a mixer until stiff and gently fold into the batter.
Preheat a waffle iron, spoon batter, and cook until golden brown.  Serve with whipped cream and sprinkle with the trailmix topping.
Trail-Mix Topping: 
Rinse the reserved seeds under cold water and discard the stringy pulp; blot dry.  Spread the seeds in a single layer on a rimmed baking sheet and bake at 300 degrees for 20-30 minutes, stirring occasionally.
Transfer about 1/2 cup pumpkin seeds to a small bowl and add the almonds, sunflower seeds, and syrup.  Spread on baking sheet lined with parchment paper and season with salt.  Bake until just golden, stirring several times, about 15 minutes.  Cool completely on the pan, then toss with the dried cranberries.

Anne's Review:  5 stars
This was a Food Network Magazine recipe, and it was excellent!!  I just love waffles, and this was a nice autumn twist.  It was a very time-consuming recipe, but it was totally worth it.   According to the magazine, I could have saved time by substituting 1&1/2 cups canned pumpkin, but I wanted the full experience with a real pumpkin.  Maybe in the future, I'll try the short cut and save myself time and a lot of cleanup.  I feel like I used almost every tool and machine in my kitchen.  I really liked the homemade trail mix topping.  It was something different, but it worked with the pumpkin flavor.  The nice thing about this recipe is that the waffles can be frozen and then heated up in the toaster, so I froze half my batch, but after a week, they already came out of my freezer because I couldn't resist!


97. Caramel Flan

259 calories/serving8-10 servings

1/2 cup sugar
1&2/3 cups sweetened condensed milk
1 cup milk
3 eggs
3 egg yolks
1 teaspoon vanilla extract
slivered almonds (optional)

In a large skillet over medium heat, cook sugar until melted, about 12 minutes.  Do not stir.  When sugar is melted, reduce heat to low and continue to cook, stirring ocassionally, until syrup is golden brown, about 2 minutes.  Quickly pour into an ungreased 2-qt round souffle dish, tilting to coat the bottom; let stand for 10 minutes.
In a blender, combine the remaining ingredients.  Cover and process for 15 seconds until well blended.  Slowly pour over syrup.
Place the souffle dish in a larger baking pan.  Add 1 inch of boiling water to pan.  Bake at 350 degrees for 50-60 minutes or until center is just set (mixture will jiggle).  Remove souffle dish from pan and place on a wire rack to cool for 1 hour.  Cover and refrigerate overnight.  To unmold, run a knife around edges and invert flan onto a large serving platter.   Spoon sauce over each serving if desired.

Anne's Review:  4.5 stars
This was a Taste of Home recipe that I though made a nice dessert for my Mexican-themed dinner.  I cut the recipe by 1/3, used smaller individual-sized ramekins, and reduced the cooking time to 45 minutes.  I figured out that you have to pour the melted sugar VERY quickly into the ramekins because it pretty much hardens on contact and it was impossible to tilt and coat.   I was really impressed at how it turned out, and the texture was perfectly creamy.


96. Chicken Mole Ole!

494 calories/serving6 servings

2 dried ancho chilies
1&1/2 pounds tomatillos, husks removed and halved
2 medium onions, sliced, divided
1 serrano pepper, halved and seeded
3 garlic cloves, peeled
3 pounds skinless chicken-breast halves
1 tablespoon canola oil
2 teaspoons ground cumin, divided
1/2 tablespoon chili powder
1 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
2 whole cloves
1/2 cup almonds
1 ounce unsweetened Mexican chocolate, chopped
1 tablespoon lime juice
1 teaspoon salt
1&1/2 cups shredded Cheddar-Monterey Jack cheese
1/2 cup minced fresh cilantro

Place chilies in a small bowl.  Cover with boiling water; let stand for 20 minutes; drain.  Remove stems and seeds, coarsley chop, and set aside.  Place the tomatillos, 1 onion, serrano pepper, and garlic in greased 15x10x1" baking pan.  Bake, uncovered, at 400 degrees for 10-15 minutes until tender, stirring once.
In a large skillet, brown chicken in oil.  Transfer to a 4-qt slow cooker.  In the same skillet, saute remaining onion until tender.  Add 1 teaspoon cumin, chili powder, pepper, cinnamon, cloves, and hydrated chilies; Cook 1 minute longer , then discard cloves.
Place almonds in a food processor and process until ground.  Add spiced onion mixture and chocolate, and process until blended.  Transfer to a small bowl.
Place the tomatillo mixture, lime juice, salt, and remaining cumin in food processor and process until chopped.  Stir into almond mixture.  Pour over chicken in slow cooker.  Cover and cook on low for 4-5 hours until chicken is tender.  Sprinkle each serving with cheese and cilantro.

Anne's Review:  2.5 stars
This recipe was just weird, in my humble opinion.  I love anything chocolate, but I don't think chicken and chocolate sauce go well together.  I skipped the ancho chilies because I couldn't find them at the store.  The chocolate flavor was a little overpowering.  It wasn't really bad, but it's not something I would want to have again.  I enjoyed the Spanish Rice and Baked Beans more than the chicken.  


95. Mandoo (Korean Wontons)

90 calories/3 wontons20 servings

2 cups shredded cabbage
1 cup canned bean sprouts
1/2 cup shredded carrots
2&1/2 tablespoons canola oil, divided
1/3 pound ground beef (optional)
1/3 cup sliced green onions
1/2 tablespoon sesame seeds, toasted
1/2 tablespoon minced fresh gingerroot
3 garlic cloves, minced
1/2 tablespoon sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (12 oz) wonton wrappers
1 egg, lightly beaten
3 tablespoons water

In a wok or large skillet, stir-fry cabbage, bean sprouts, and carrots in 1/2 tablespoon oil until tender; set aside.
In a small skillet, cook beef over medium heat until no longer pink; drain.  Add to the vegetable mixture.  Stir in the onions, sesame seeds, ginger, garlic, sesame oil, salt, and pepper.
Place a heaping tablespoon of filling in the center of each wonton wrapper.  Combine egg and water and moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal.
Heat remaining oil in large skillet.  Cook wontons in batches for 1-2 mintues on each side or until golden brown.

Anne's Review:  4 stars
I made a half-batch without the meat to make a nice veggie side dish to my Korean Steak.  I liked them because they weren't spicy like the kimchi and it was easy to prepare.

94. Kimchi Fried Rice

? calories4-6 servings

3 chopped red jalapenos
4 garlic cloves
1/4 cup sugar
2 tablespoons chopped ginger
1 teaspoon red pepper flakes
2 tablespoons fish sauce
1 tablespoon salt
1/2 head napa cabbage
6 scallions
6-8 slices thick-cut bacon
3 tablespoons sesame seeds, toasted
3 nori sheets (dried seaweed)
4 to 5 cups cooked white rice, chilled
1 tablespoon toasted sesame oil

To make the kimchi, pulse first seven ingredients in food processor.  Cut cabbage and scallions into 2-inch pieces and toss with the jalapeno paste.  Refrigerate for at least 4 hours.
Cut the nori sheets in half with shears, then cut into 1/2"-thick strips.  Cut the bacon into 1/2" pieces.  Heat a large cast-iron skillet over medium-high heat and stir-fry the bacon until cooked through.
Drain the kimchi, reserving the liquid.  Raise the heat to high and stir-fry the kimchi until until browned, about 7-8 minutes.  Add the rice, reserved kimchi liquid, sesame oil, and half of the nori strips.  Continue to cook, turning and flattening the rice mixture with a spatula until it starts to form a golden crust, about 8 minutes. 
Transfer to a serving dish and sprinkle with remaining nori strips and sesame seeds.

Anne's Review:  2 stars
I'm sure this recipe would taste great to those who are used to it, but for me, it was inedible due to the hotness.  After two bites, I gave up.  I let the kimchi sit in the fridge overnight, so perhaps that added to the spiciness.  My bland American tongue cannot handle spicy Korean cuisine.


93. Korean-Style Skirt Steak10/03/10

? calories4-6 servings

1-2 pounds skirt steak, trimmed and cut into 4" pieces
3 tablespoons sesame seeds, toasted
4 cloves garlic, smashed
1 cup cola
1/4 cup soy sauce
1/4 cup packed dark brown sugar
1.4 cup toasted sesame oil
1 teaspoon salt
1/2 teaspoon pepper
1 large white onion, cut into 2" thick wedges
2 to 3 banana peppers

In a large bowl, combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, salt, and pepper, stirring to dissolve the sugar.  Pierce the steak a few times with a fork.  Add the steak and onions to the marinade, turning to coat.  Cover and refrigerate overnight or at least 4 hours.
Remove the steak and onions from the marinade.  Heat a grill pan over high heat.  Grill onion wedges and peppers, turning until charred, about 8-10 minutes.  Transfer to a platter.  Grill the steak until charred, 4 to 5 minutes per side for medium rare.  Add to the platter.

Anne's Review:  4 stars
I didn't care for the banana peppers, but the steak was delicious.  I really liked the marinade.


92. Rosemary Chicken & Acorn Squash9/29/10

~375 calories/serving2 servings

1 small acorn squash
1 to 2 garlic cloves, minced
1 tablespoon canola oil
4 chicken drumsticks
2 tablespoons packed brown sugar
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 can (7-8 oz) sliced peaches, undrained

Cut squash in half lengthwise; discard seeds.  Cut each half widthwise into 1/2-inch slices; discard ends.  Place slices in an ungreased 13x9" baking dish.  Sprinkle with garlic and drizzle with 1/2 tablespoon oil.
In large skillet, brown chicken in remaining oil.  Arrange chicken over squash.  Combine the brown sugar, rosemary, and salt; sprinkle over chicken.  Bake, uncovered, at 350 degrees for 45 minutes, basting with pan juices twice.  Pour peaches over chicken and squash.  Bake an additional 15 minutes until meat is done.

Anne's Review:  4 stars
This was a nice autumn meal.  The rosemary chicken was delicious and made my kitchen smell wonderful, and the peach flavor was a nice addition to the pan juices.


91. Seasoned Potato Wedges9/19/10

? calories4-6 servings

6-8 medium potatoes
2 tablespoons oil
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
2 teaspoons onion powder
1 teaspoon garlic salt
1 teaspoon garlic powder
1 teaspoon chopped cilantro
1 teaspoon dry parsley flakes
1 teaspoon chives

Scrub and rinse potatoes; pat dry.  Cut potatoes into wedges or thin steak fries (about 6-8 wedges per potato).
Using a large mixing bowl, toss potatoes in oil.  In a small bowl, mix dry ingredients.  Pour over potatoes and toss to coat.  Bake potatoes on a ungreased baking sheet at 375 degrees for about 30 minutes until potatoes are done.

Anne's Review:  5 stars
Yum!!  These potatoes had excellent flavor, and they were perfect fare for watching a football game!


90. Chicken Tenders with Honey Mustard Sauce

? calories2-4 servings

chicken tenders
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon oregano
1 teaspoon basil
1 teaspoon dry parsley flakes
1/2 teaspoon garlic powder
1 egg, lightly beaten

Honey Mustard Sauce:
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoon prepared mustard
1/2 tablespoon lemon juice

To make sauce, whisk together all ingredients.  Store covered in the refrigerator.
Mix together all the dry ingredients.  Dip each chicken tender in the beaten egg, then coat with dry mixture.  Bake at 375 degrees for about 20 minutes until chicken is no longer pink.

Anne's Review:  4.5 stars
This was something I threw together to eat while I watched the Green Bay Packer game on TV.  I found the recipe for the homemade honey mustard sauce online, and it was VERY tasty.  Great football food.


89. Orange Teriyaki Stir-Fry9/18/10

? calories4 servings

3 tablespoons sesame seeds
1 tablespoon peanut or canola oil
1&1/4 pounds chicken tenders
1/2 pound fresh or frozen sugar snap peas
4 tablespoons orange juice
2 tablespoons teriyaki sauce
1/4 teaspoon red pepper flakes
2-3 cups teriyaki rice (optional)

Toast sesame seeds in a heated skillet or wok on medium heat about 2 minutes, stirring occasionally.  Remove and set aside.  Heat oil in skillet.  Add chicken strips and snap peas and saute 4 to 5 minutes until chicken is cooked through.  Add orange juice, teriyaki sauce, and red pepper flakes, and cook for 1-2 minutes until liquids begin to bubble.  Stir in reserved sesame seeds.  Serve over cooked rice if desired.

Anne's Review:  3.5 stars
There was nothing wrong with this recipe, but I thought it could use even more flavor.  Perhaps the chicken should have marinated in the sauce for awhile.  I cut the recipe down to a single serving which was nice.


88. Scalloped Potatoes for One

179 calories/serving1 serving

1 small potato, peeled and sliced (about 1/2 cup)
1/3 cup milk
1 small garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon butter
1 to 2 tablespoons shredded cheddar cheese

In a small sauce pan, combine potato slices, milk, garlic, salt, and pepper; bring to a boil.  Pour into a buttered 10-oz custard cup.  Sprinkle with cheese.  Bake, uncovered, at 375 degrees for 35 minutes or until potatoes are tender.

Anne's Review:  3.5 stars
This recipe was just okay.  I liked that it made just one serving since I was eating by myself and I hate leftovers. I've had better-tasting scalloped potatoes, but it was still pretty good.  I probably shouldn't have substituted low-fat shredded cheese.

87. Crumb-Topped Brussels Sprouts

125 calories/serving2 servings

1/2 pound fresh or frozen brussels sprouts
1 tablespoon butter, melted
1 tablespoon Italian-seasoned dry bread crumbs
1 tablespoon grated Parmesan cheese

In a saucepan, cook brussels sprouts in salted walter until crisp-tender, about 8-10 minutes; drain.  Place in an ungreased shallow baking dish.  Drizzle with 1/2 tablespoon butter.  Combine bread crumbs, Parmesan cheese, and remaining butter; sprinkle over brussels sprouts.  Cover and bake at 325 degrees for 10 minutes.  Uncover and bake for another 10 minutes.

Anne's Review:   3 stars
I decided to give brussels sprouts another try.  I think I cooked them too long otherwise they might have tasted a little better.  The bit of crunch with the crumb topping was nice.

86. Baked Strawberry Salmon

160 calories/serving4 servings

4 salmon fillets (6 oz each, skin removed)
3/4 cup soy sauce
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon pepper
2/3 cup strawberry preserves


In a large resealable plastic bag, combine the soy sauce, lemon juice, mustard, and pepper.  Add salmon and toss to coat.  Refrigerate for at least 30 minutes.
Discard marinade.  Place salmon in a greased 13x9" baking dish.  Spoon preserves over fillets. Bake, uncovered, at 375 degrees for 15-20 minutes or until salmon flakes easily with a fork.

Anne's Review:   3.5 stars
The picture in the magazine looked so pretty, I had to try this.  It tasted pretty good to me, but it's probably not for everyone because the glaze does taste like warm jam.  I decided to give it a nice bed of spinach and strawberries for presentation.


85. Lemon Risotto with Peas8/31/10

207 calories/serving4 servings

2 to 2&1/2 cups reduced-sodium chicken broth
1 shallot, finely chopped
1/2 tablespoon butter
3/4 cup uncooked arborio rice
1/2 teaspoon thyme
1/4 teaspoon pepper
1/4 cup white wine
2 tablespoons lemon juice
1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
3/4 teaspoon grated lemon peel

In a small saucepan, heat broth and keep warm.  In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender.  Add the rice, thyme, and pepper; cook and stir for 2-3 minutes.  Stir in wine and lemon juice, and cook and stir until all of the liquid is absorbed.
Stir in heated broth, 1/2 cup at a time, stirring constantly.  Allow liquid to absorb between additions.  Cook until risotto is creamy and rice is almost tender (total cooking time about 20 minutes).  Add the peas, cheese, and lemon peel; cook and stir until heated through.  Serve immediately.

Anne's Review:   4 stars
I've always wanted to make risotto.  The chefs on Hell's Kitchen and Top Chef are always making it, and I thought I'd give it a try too.  And with stitches in my mouth, I'm still on the "no chewing or biting with front teeth" restriction, so rice and peas are a good option.  My first try at risotto worked out splendidly (although to be fair, I've never ordered risotto at a restaurant to be able to compare).  Mine didn't turn out as creamy as the photo in my recipe book, but I thought it tasted great.  The flavor had a nice hint of lemon without being overpowering.


84. Strawberry Smoothie8/30/10

122 calories/serving4 servings

1 cup fat-free milk
1/2 cup plain lowfat yogurt
1/2 teaspoon vanilla extract
1&1/2 cups strawberries
1/2 cup canned unsweetened pineapple chunks
2 tablespoons sugar
4 ice cubes

Put everything into the blender and process until smooth.

Anne's Review:   4.5 stars
I debated posting this as a recipe, but I made it, so why not?  Since I'm on a no-chewing diet for the next week following dental surgery, I thought this looked like a nice treat.  No complaints.  It was an excellent smoothie.


83. Skillet Pasta Florentine

383 calories/serving6 servings

3 cups uncooked spiral pasta
1 egg, lightly beaten
2 cups (16 oz) 2% cottage cheese
1&1/2 cups reduced-fat ricotta cheese
1 package (10oz) frozen chopped spinach,
thawed and squeezed dry
1 cup (4 oz) shredded low-fat mozarella cheese
1 teaspoon basil
1 teaspoon parsley
1 teaspoon oregano
1 jar (14 oz) meatless spaghetti sauce
2 tablespoons grated Parmesan cheese

Cook pasta according to package directions.  Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta cheese, spinach, 1/2 cup mozzarella cheese, parsley, basil, and oregano.
Drain pasta.  Place half of sauce in large skillet; layer with pasta and remaining sauce.  Top with cheese mixture.  Bring to a boil.  Reduce heat; cover and cook for 25-30 minutes.  Sprinkle with Parmesan cheese and remaining mozzarella cheese.  Cook 5 minutes longer until cheese is melted.

Anne's Review:   3.5 stars
This recipe was pretty good.  I thought there was too much of the cheese mixture.  The portion size was filling.


82. Polynesian Stir-Fry8/11/10

339 calories/serving4 servings

1 can (8 oz) unsweetened pineapple chunks
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon reduced-sodium soy sauce
2 tablespoons reduced-sugar apricot preserves
1 pork tenderloin (1 pound), thinly sliced
salt & pepper
1 tablespoon canola oil
1 medium onion, chopped
1 small green pepper, cut into 1" pieces
1 small sweet red pepper, cut into 1" pieces
2 cups hot cooked rice
chopped unsalted peanuts, optional

Drain pineapple, reserving juice; set aside.  For sauce, in a small bowl, combine cornstarch and water until smooth.  Stir in the soy sauce, preserves, and reserved pineapple juice.  Set aside.
Sprinkle pork with salt and pepper.  In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink.  Remove and keep warm.  Stir-fry onion and peppers in remaining oil for 3 minutes.  Add pineapple and continue to cook for a couple minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to pan; Cook and stir for 2 minutes or until thickened.  Add pork; heat through.  Serve with rice.  Sprinkle with peanuts if desired.

Anne's Review:   4.5 stars
This recipe was really good.  Pork and pineapple always taste great together.  I didn't have apricot preserves, so I used orange marmalade instead.

81. BBQ Mango Tilapia

197 calories/serving2 servings

2 tilapia fillets (4.5-oz each)
1/4 cup canned diced tomatoes, drained
1/4 cup diced mango
1/4 cup canned tomato sauce
2 tablespoons mango nectar
2 tablespoons ketchup
2 teaspoons brown sugar
2 teaspoons cider vinegar
1 teaspoon molasses
1/2 teaspoon garlic powder

In a medium bowl, combine tomato sauce, mango nectar, ketchup, brown sugar, vinegar, molasses, and garlic powder.  Mix well, and then stir in diced tomatos and mango.
Place fish and sauce in a container and toss to coat.  Cover and let marinate in fridge for at least 1 hour.
Spray a medium oven-safe baking dish with non-stick spray.  Transfer fish and sauce to the dish and bake at 375 degrees for 10-15 minutes until fish is cooked through.

Anne's Review:   3.5 stars
This was a "Hungry Girl" recipe, and it was pretty good, especially considering it was less than 200 calories. 
I liked the homemade BBQ sauce. 


80. Cinnamon Peach Shortcakes7/26/10

222 calories/serving4 servings

1 pound fresh or frozen peach slices (thawed)
1/4 cup sugar, divided
1&1/2 teaspoons vanilla extract, divided
1 cup Bisquick Heart Smart Mix
1/2 teaspoon cinnamon
1/3 cup fat-free buttermilk
1 cup fat-free whipped topping

Combine peaches, 2 tablespoons sugar, and 1 teaspoon vanilla in a medium bowl; set aside.
Combine baking mix, 2 tablespoons sugar, and cinnamon in small bowl.  Add buttermilk and 1/2 teaspoon vanilla, and stir until just blended.  Spoon batter onto a baking sheet coated with cooking spray, creating 4 equal mounds.  Bake at 450 degrees for 8-9 minutes or until lightly golden.
Carefully cut each shortcake in half.  Spoon 1/4 cup peach mixture and 1/4 cup whipped topping over bottom half of each shortcake.  Replace top halves and garnish with more peach mixture.

Anne's Review:   4.5 stars
I found this recipe in a Weight Watchers cookbook (5 points), and I expected it to be somewhat bland, but it was actually really, really yummy.


79. Crunchy Broccoli Salad7/26/10

121 calories/serving (3/4 cup)10 servings 

8 cups broccoli florets
1 bunch green onions, thinly sliced
1/2 cup dried cranberries
3 tablespoons canola oil
3 tablespoons seasoned rice vinegar
2 tablespoons sugar
1/4 cup sunflower kernels
3 bacon strips, cooked and crumbled

In a large bowl, combine the broccoli, onions, and cranberries.  In a small bowl, combine the oil, vinegar, and sugar; drizzle over broccoli and toss to coat.  Sprinkle with bacon and sunflower kernels. 

Anne's Review:   4.5 stars
I made this recipe because it looked easy, healthy, and convenient to make ahead and take to work.  It was tasty to boot.  I added cauliflower florets for extra color and texture.


78. Pork Tenderloin Panini with Fig Port Jam

? calories/serving4 servings

1/3 cup port wine or grape juice
2 tablespoons water
3-4 dried figs, chopped
1 tablespoon honey
dash salt
dash pepper
1 pork tenderloin (3/4 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices sourdough bread
1/4 cup crumbled goat cheese
1 cup watercress, optional

Sprinkle tenderloin with salt and pepper; place on a rack in a shallow roasting pan.  Bake, uncovered, at 350 degrees for 40-50 minutes or until a meat thermometer reads 160 degrees.  Let stand for 10 minutes, then cut pork into 1/8" slices.
Meanwhile, to make jam, combine the first six ingredients.  Bring to a boil, then reduce heat and let simmer, uncovered, until liquid is reduced to about 1/4 cup, about 15 minutes.  Remove from the heat and transfer mixture to a blender.  Process until blended. Cover and chill until serving.
On four bread slices, layer the pork, jam, cheese, and watercress; top with remaining bread.  Coat outside of sandwiches with cooking spray and cook on an indoor grill for 3-4 minutes or until bread is lightly browned.

Anne's Review:   4 stars
I liked this interesting sandwich.  The fig jam made it taste like a Fig Newton in every bite, but the flavor combination with the pork worked somehow.  I made some substitutions when making this recipe.  Instead of goat cheese (which I don't like), I used a slice of reduced-fat Colby-Jack cheese and instead of watercress, I added fresh spinach to the sandwich.   I ate half the sandwich when it was still hot, and the other half cold after I refrigerated it for later, and it tasted great both ways (although I prefer the warm panini).


77. Bacon, Spinach, and Salsa Wraps6/22/10

227 calories/wrap2 wraps

1 large tomato, seeded and finely chopped
1/8 cup finely chopped red onion
1/8 cup chopped fresh cilantro
1/2 tablespoon finely chopped jalapeno pepper
1/2 tablespoon lime juice
dash salt
4 slices turkey bacon, cooked and chopped
2 flour tortillas (10")
2 tablespoons light mayonnaise
1 cup fresh baby spinach

For tomato salsa, in a medium bowl, combine tomatos, onions, cilantro, jalapeno pepper, salt, and lime juice.
Spread mayonnaise over tortillas; top with spinach.  Spoon tomato salsa over spinach and top with bacon.  Roll up tortillas and cut in half to serve.

Anne's Review:   4 stars
This was a very easy recipe to make.  I almost feel guilty calling it a recipe at all.  It tasted great and was a fast and simple item to take to work for lunch. 


76. Choco-Marshmallow Madness Cupcakes

109 calories/ cupcake12 cupcakes

2 cups moist-style chocolate cake mix (1/2 a box)
1 packet diet hot cocoa mix
1/2 cup fat-free liquid egg substitute
1 tablespoon Splenda
1/8 teaspoon salt
1/4 cup Jet-Puffed Marshmallow Creme
1 teaspoon light vanilla soymilk
1 tablespoon semi-sweet chocolate chips
12 mini marshmallows

In a tall glass, combine cocoa mix with 1/4 cup hot water.  Stir until cocoa dissolves.  Add 1 cup cold water and stir well.   In a large mixing bowl, combine cake mix, Splenda, and salt.  Add egg substitute and cocoa mixture, then whisk until smooth.  Line a muffin tin with 12 baking cups and evenly distribute batter among the cups.  Bake at 350 degrees for about 15 minutes until a toothpick comes out clean.  Let cool completely before frosting.
To prepare glaze, combine marshmallow creme and soymilk in small dish and mix well.  Drizzle over cupcakes, sprinkle chocolate chips, and place 1 marshmallow on each cupcake.

Anne's Review:   3.5 stars
I found this recipe in a "Hungry Girl" cookbook, and it looked yummy.   It was a good low calorie chocolate cupcake, but after sitting overnight, the marshmallow frosting started to melt and disappear.