Chicken Soup with Matzo Balls

Energy: 96 kcal

Ingredients:

MATZO BALLS:

• 4 eggs;


• 2 ounces water;


• 2 ounces chicken fat or butter - softened;


• 4 ounces matzo meal;


• salt and white pepper - to taste.

RICH CHICKEN BROTH:

• 8 pounds chicken pieces - (8 to 10 lbs);


• 10 quarts chicken stock1 pound mirepoix.

SACHET:

• 1 bay leaf;


• 1/2 teaspoon dried thyme;


• 1/2 teaspoon peppercorns - crushed;


• 10 parsley stemssalt and pepperfresh parsley as needed for garnish - chopped.

Instructions:

To make matzo balls:1. Beat the eggs with the water. Stir in the fat.2. Add matzo meal, salt and pepper. The batter should be as thick as mashed potatoes.3. Chill for at least 1 hour.4. Bring 2 quarts of water to a gentle boil. Using a #70 portion scoop, shape the batter into balls. Carefully drop each ball into the hot water. Cover and simmer until fully cooked, approximately 30 minutes. Remove the matzo balls from the water and serve in hot chicken soup.Yield: 48 ballsTo make rich chicken broth:1. Simmer the chicken in the stock for 2 hours, skimming as necessary.2. Add the mirepoix and sachet. Simmer for another hour.3. Strain and degrease the broth. Adjust seasonings.4. Bring to a boil at service time. Portion into heated bowls, garnish with one or two matzo balls and chopped parsley.Yield: 2 gallons (8 liters)

Pizza Provencal

Energy: 563 kcal

Ingredients:

• 1 long loaf French bread - split lengthwise;


• 1 14-ounce jar Ragъ Pizza Quick Sauce;


• 1 cup thinly sliced yellow pepper;


• 1 cup thinly sliced red pepper;


• 1 cup thinly sliced zucchini;


• 1/2 cup sliced black olives;


• 3 cups shredded Mozzarella cheese;


• 2 tablespoons minced fresh parsley.

Instructions:

Preheat oven to 375 degrees F. Place French bread halves on baking sheet. Evenly top each with pizza sauce. Layer yellow and red peppers, zucchini and black olives. Sprinkle with Mozzarella cheese and parsley. Bake 20-25 minutes or until cheese is bubbly.

Veggie Breakfast Pizza

Energy: 201 kcal

Ingredients:

• 12 pastry for 9" pie;


• 5 1/4 pounds liquid or frozen whole egg;


• 2 1/4 quarts milk, 2% fat;


• 3 pounds low fat Mozzarella cheese;


• 2 pounds black olives;


• 12 pounds broccoli florets - blanched;


• 2 pounds red or green peppers - diced;


• 1 1/2 cups green onions - chopped.

Instructions:

Preheat oven to 425 degrees F.Stretch pastry over 12 each, 12" pizza pans.Whip eggs and milk together.Pour 1 3/4 cups egg mixture over crust in each pan.Place in oven and bake for 5 minutes.Remove from oven and pop any bubbles that have formed.Divide Mozzarella evenly between pizzas.Divide olives, broccoli, peppers and onions among pizzas.Place pizzas back in oven and bake 15 minutes.

Zucchini Pizza

Energy: 133 kcal

Ingredients:

• 1 1/2 pounds zucchini;


• 1 teaspoon salt;


• 3 large eggs;


• 1/2 cup flour;


• 1/2 cup grated parmesan cheese;


• 1/2 teaspoon oregano;


• pepper;


• olive oil;


• 1 cup tomato sauce.

PIZZA TOPPINGS:

• mushrooms;


• mozzarella, etc.;

Instructions:

Grate zucchini and sprinkle with salt. Let stand for 30 minutes. Squeeze out water from zucchini.Preheat oven to 350 degrees. Grease a 9x13 pan.Combine zucchini, eggs, flour, Parmesan cheese, oregano and a few grinds of pepper. Spread mixture onto pan. Bake 25-30 minutes or until firm and dry. Brush with oil and broil until lightly browned. Spread with tomato sauce. Add mushrooms and mozzarella cheese on top. Broil again until Mozzarella is melted and bubbly.Can also be made in a jelly roll pan.

Veggie Dip

Energy: 124 kcal

Ingredients:

• 1 cup chopped dried tart cherries;


• 1/2 cup crumbled bleu cheese (about 2 ounces);


• 1/2 cup chopped walnuts;


• 1 cup sour cream;


• 1/4 cup mayonnaise.

Instructions:

In a medium bowl, combine cherries, blue cheese and walnuts. Stir in sour cream and mayonnaise; mix well. Chill about 1 hour to blend flavors.Serve with vegetable dippers, such as celery, carrots, cauliflower, cucumber, broccoli, green or red bell peppers.Serving size: 2 tablespoons

Ham Spirals

Energy: 48 kcal

Ingredients:

• 1 3-ounce package cream cheese - softened;


• 1/4 cup finely chopped dried tart cherries;


• 3 tablespoons finely chopped pecans;


• 2 tablespoons mayonnaise;


• 1/2 teaspoon honey mustard or spicy brown mustard;


• 4 thin slices cooked ham.

Instructions:

In a small bowl, combine cream cheese, dried cherries, pecans, mayonnaise and mustard; mix well.Spread cherry mixture evenly on ham slices. Roll up jelly-roll style; fasten with wooden picks. Let chill several hours. Remove wooden picks. Slice each ham roll crosswise into 1/4-inch slices; serve on crackers.Serving size: 2 piecesMakes about 40 (1/4 inch pieces)

Teriyaki Tenderloin Salad

Energy: 383 kcal

Ingredients:

• 12 ounces pork tenderloin;


• 1/3 cup teriyaki sauce;


• 3/4 cup orange juice;


• 2 teaspoons cornstarch;


• 1/4 teaspoon sesame oil;


• few drops hot pepper sauce;


• 2 teaspoons vegetable oil;


• 6 cups mixed greens;


• 1 1/2 cups snap peas - cooked and chilled;


• 1 cup sliced fresh mushrooms;


• 1 cup chow mein noodles;


• 1/3 cup sliced green onion;


• 1 tablespoon toasted sesame seeds.

Instructions:

Slice pork tenderloin into 1/4-inch slices. Brush slices with some of the teriyaki sauce; set aside. Stir together orange juice, cornstarch, sesame oil, hot pepper sauce and remaining teriyaki sauce. Set aside.In large skillet heat oil. Stir-fry tenderloin slices over medium-high heat 2-3 minutes or to desired doneness. Remove meat from skillet. Add green onion to skillet. Stir in orange juice mixture. Cook and stir until slightly thickened and bubbly.Meanwhile arrange greens on 3 dinner plates or in large salad bowls. Sprinkle with peas, mushrooms, and chow mein noodles. Arrange tenderloin slices on top. Drizzle with hot orange dressing. Sprinkle each serving with sesame seeds.