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Zinfandel Cupcakes

Batter
1 box Betty Crocker SuperMoist devil’s food cake mix
¾ cup water
½ cup Zinfandel wine
½ cup vegetable oil
3 eggs
1 cup miniature semisweet chocolate chips

Frosting
6 cups powdered sugar
½ cup butter, softened
½ cup unsweetened baking cocoa
½ tsp salt
½ cup Zinfandel wine

Garnish
Chocolate curls

1. Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, ½ cup wine, oil and eggs. Stir in chocolate chips. Divide batter evenly among muffin cups (about ½ full).

2. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

3. In large bowl, beat powdered sugar, butter, cocoa and salt with electric mixer on low speed until blended. Beat in ½ cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with chocolate curls.

Ingredients

• spray olive oil
• 1/2 onion, chopped
• 1-2 cloves garlic, chopped
• 1 tablespoons all-purpose flour
• 14-oz. crushed tomatoes, with juice (I like the one that has basil in it!)
• 3/4 cups low-sodium chicken broth
• 1/4 cup fat-free half and half, warmed
• Salt and pepper

Spray bottom of large saucepan with olive oil and heat over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly softened and fragrant, about 1 minute. Stir in flour to blend, about 1 minute.

Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes.

Working in batches, carefully transfer soup to a blender and puree until smooth. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper.  Serve hot in warmed cups.

• Linguini pasta (enough for 4-6 servings)
• Olive Oil Spray
• 1 lbs Italian Seasoned Ground Turkey (you could also use Italian Turkey Sausages)
• 3 large garlic cloves chopped (I prefer to press mine)
• 1/2 pint cherry or grape tomatoes cut in half
• 3-4 cups fresh arugula
• 1 Tbls Red chili pepper flakes (more for spicier, less for a milder taste)
• 1/4 cup Fat-Free Half and half
• 1/8 Cup Parmesan Cheese

Prepare pasta according to directions on box.  Spray large skillet with olive oil. Add turkey and saute until cooked through, about 5-10 minutes. Add red pepper flakes (to taste and spice preference), tomatoes, arugula and salt and pepper; cook another 3-4 minutes until arugula is cooked down. Add half and half and cook for 2 more minutes.  Toss with hot pasta in serving bowl. Serve with Parmesan on top.

Chicken-A-La-King Recipe

• 2 oz can mushrooms
• 1/4 c. peas
• 1/4 c. butter
• 1/4 c. flour
• 1    c. chicken broth
• 1    c. half-and-half
• 1    c. diced chicken
• 1/4 c. pimentos
• 4-6 servings rice (I like jasmine rice)
• Pepperidge Farms pastry shells
• salt and pepper

Cook rice according to package directions.

Cook chicken in water on stove top.

Sauté mushrooms in butter; blend in flour, salt and pepper until well bended.

Slowly stir in chicken broth and cream, bring to a boil over low heat, stirring constantly.  Boil 1-2 minutes.  Add chicken, peas and pimientos, heat through.  Serve in Pepperidge Farms pastry shells.

4-6 servings.

Perfect Brown Rice

brown rice (whichever type you prefer)
water – use at least four cups of water for every one cup of rice
salt – to taste

• Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand.
• Meanwhile, bring water to a boil in a large pot over high heat.  When water boils, add the rice, stir it once.
• Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally.
• After 30 minutes, pour the rice into a strainer over the sink.  Let the rice drain for 10 seconds, then return it to the pot, off the heat.
• Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isn’t extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal).
• After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.

This recipe is from:

http://pinchmysalt.com/2009/04/06/how-to-cook-perfect-brown-rice/

The brand is Sukhi’s and it’s sold at Whole Foods, Sunflower Markets and I’m sure other stores (they have a local store locator that you can use on their website: http://sukhis.com/index.php).  You can make it with meat (chicken) or vegetarian (potatoes).  All you do is add your meat, veggies and water.  That’s it!  It all simmers together to form a perfect curry every time!

To make the meal super easy I buy Naan in the bread or deli department and also buy Rice Expressions frozen rice (http://www.riceandrecipes.com/expressions.php).  The rice is ready to go in 3 microwavable minutes.

If you love Indian food but don’t always like to sticker shock of eating out, give this a try.

• 1 16 oz can diced tomatoes w/pepper, celery, onion (Hunts)
• 1 15 oz can black beans
• 1 16 oz jar salsa
• 1 lbs ground turkey
• 1 packet taco seasoning
• 8 oz shredded cheddar cheese
• 16 oz pasta (I used bowtie)
• Jalapeno peppers (jar or canned)

1. Preheat oven to 375 degrees.
2. Cook the pasta in a large pot until it is al dente.  Drain.
3. Brown the turkey meat on a medium heat and add the taco seasoning packet per the directions on the package.
4. Put the pasta, meat, tomatoes, beans, salsa and half of the cheese together and stir until the ingredients are mixed (I mixed it in the same pot I used to make the pasta).  To make a spicier meal, add jalapeno peppers (I bought them crushed and just added them right in).
5. Pour the mixture into an oven safe dish, top with the rest of the cheese and bake for 30-40 minutes.

What you need:

• Fish Sticks (any brand or your favorite fish will work too!)
• Soft flour taco shells
• Cabbage (or lettuce if you don’t like cabbage)
• 1 Tomato
• 8-10 oz Sour cream
• 1 tablespoon Taco Seasoning
• 8 oz Shredded Cheese

What to do:

• Bake fish sticks according to package directions (I use 2-3 fish sticks per taco)
• Mix the sour cream and 1 tablespoon taco seasoning and set aside
• Cut the cabbage into this strips
• Chop your tomato

Fill the taco shells with the sour cream mixture, fish sticks, cheese and other toppings.

I like to use low-fat sour cream and a fillet of mahi-mahi when I’m trying to cut calories and fat.  Enjoy!