1 cup lowfat mayo
1 cup onion dip
1 cup grated parmesan cheese (extra for sprinkling on top)
1 can artichoke hearts chopped
Mix together in a 9 inch pie plate and sprinkle extra parmesan on top. Back at 375 for 30 minutes.
Serve with crackers or toasted baguette slices.
Golden Oyster Bisque
6 servings (serving size: 1 cup)
2 (8-ounce) containers standard oysters, undrained
1 (8-ounce) bottle clam juice
1 tablespoon hot water
1/4 teaspoon saffron threads, crushed
1 teaspoon butter
1 cup coarsely chopped red onion
1 cup coarsely chopped celery
1/4 cup all-purpose flour
3/4 teaspoon ground coriander seeds
3 cups 2% reduced-fat milk
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Drain the oysters in a colander over a bowl, reserving the liquid. Add enough clam juice to the oyster liquid to equal 1 cup, and set aside. Reserve the remaining clam juice for another use. Coarsely chop oysters.
Combine water and saffron in small bowl; set aside.
Melt the butter in a large saucepan over medium heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in flour and coriander; cook 1 minute. Add the oyster liquid, saffron water, and milk, stirring with a whisk. Cook until thick (about 12 minutes), stirring frequently. Add the oysters, parsley, salt, and pepper. Cook for 3 minutes or until edges of oysters curl.
Calories:153 (30% from fat)
Crab cakes (recipe on my spark page)
Serves 4 (I made for 6)
6 ounces peeled baby carrots (about 1 1/4 cups; from 16-ounce package)
2 tablespoons (1/4 stick) butter
1 cup orzo (rice-shaped pasta; about 8 ounces)
1 1/2 cups water
1 1/4 cups low-salt chicken broth
1 large garlic clove, minced
1/4 cup grated Parmesan cheese
2 tablespoons chopped green onions
1 teaspoon minced fresh rosemary
Place carrots in processor. Using on/off turns, finely chop carrots. Melt butter in heavy medium saucepan over medium heat. Add orzo and carrots; sauté until orzo is golden, about 5 minutes. Add 1 1/2 cups water, broth, and garlic; cook uncovered over medium heat until all liquid is absorbed, stirring frequently, about 10 minutes. Stir in cheese, green onions, and rosemary. Season to taste with salt and pepper and serve
Roasted Summer Squash with Chipotle Glaze
I cut up the summer squash and tossed it in olive oil, salt and pepper. Then I added a purchased gourmet chipotle glaze. Grilled on high heat for about 8 to 10 minutes
Honey Corn Bread
Serves 6 to 8
1 cup all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/3 cups half-and-half cream
1 cup frozen corn
1/4 cup butter or margarine, melted
1/4 cup honey
3 teaspoons vanilla extract
In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients; stir into dry ingredients just until moistened.
Pour into a greased 9-in. ovenproof skillet. Bake at 425 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges; serve warm
Vanilla, Orange and cinnamon Poached Pears with Vanilla Ice Cream
4 cups water
1 3/4 cups packed golden brown sugar
2 cinnamon sticks, broken in half
1 vanilla bean
4 to 5 firm but ripe Anjou pears, peeled, quartered, cored
Vanilla Ice Cream
Mix first 3 ingredients in large saucepan. Using vegetable peeler, remove peel from oranges; add to pan. cut oranges in half. Squeeze 3/4 cup juice from oranges; add to pan. Cut vanilla bean lengthwise in half. Scrape seeds into pan;add bean. Bring mixture to boil over medium-high heat, stirring often. Place pears in syrup. Reduce heat; simmer pears until tender, about 10 minutes. Using slotted spoon, transfer pears to bowl. Boil syrup over high heat until reduced to 2 cups, about 25 minutes.
Divide pears among plates; top with ice cream and drizzle with warm syrup.
Starting Weight: 235 on 01/01/07
Achieved Goal Weight: 140 on 11/29/07
Maintenance Weight Range: 138 to 143
"A true friend knows your weaknesses but shows you your strengths; feels your fears but fortifies your faith; sees your anxieties but frees your spirit; recognizes your disabilities but emphasizes your possibilities. "
William Arthur Ward
| Pounds lost: 4.0