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.

Tex-Mex

Energy: 109 kcal

Ingredients:

• 1 onion - chopped;


• 4 tomatoes - chopped;


• 1 head lettuce - chopped;


• 1 1/4 cups grated cheddar cheese;


• 3/4 cup Italian dressing;


• 1 pound ground meat (beef, turkey, or chicken);


• 15 ounces kidney beans - drained;


• 1/4 teaspoon vegetable seasoning;


• 1 bag tortilla chips - crushed;


• 1 large avocado - sliced;


• 7 1/2 ounces olives.

Instructions:

Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside. Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes. Mix with cold salad. Toss in crushed tortilla chips and avocado slices. Garnish with olives, if desired.

Carrot Salad

Energy: 56 kcal

Ingredients:

• 4 medium carrots - washed, peeled and grated;


• 2 tablespoons reduced-calorie mayonnaise;


• 2 tablespoons plain low-fat yogurt;


• orange juice;


• ANY TWO OF THESE:


• raisins;grapes;


• pineapple chunks;


• cut-up cucumber;


• orange sections.

Instructions:

Mix mayonnaise and yogurt; thin dressing with about 2 tablespoons juice. Grate carrots; mix with dressing and your choice of remaining ingredients.

Jamaican Pork

Energy: 288 kcal

Ingredients:

• 2 tablespoons butter;


• 1 tablespoon curry powder;


• 2 medium bananas;


• 1 pound pork tenderloin - cubed;


• 1/2 cup pineapple juice;


• 1/4 cup minced onion;


• 1/4 cup flaked coconut;


• 2 cups hot cooked rice.

Instructions:

Melt butter in a large skillet, stir in curry powder until foamy. Cut bananas into 1/2" rounds and sautй in curry butter until golden brown. Remove from skillet, set aside. Add pork cubes to skillet and sautй until golden brown. Salt to taste. Stir in pineapple juice, and minced onion. Cover and simmer 10-12 minutes, until pork is tender. Stir in coconut and hot cooked rice. Add bananas and toss lightly.

Chinese Omelet

Energy: 183 kcal

Ingredients:

• 2 pounds long-grain rice (AP);


• 2 1/2 quarts water;


• 1 tablespoon salt;


• 1 tablespoon margarine or vegetable oil;


• 4 ounces margarine;


• 2 ounces all-purpose flour;


• 1 teaspoon salt;


• 1 quart milk;


• 1 pound sharp cheddar cheese - shredded;


• 15 ounces egg yolks (about 24 total);


• 1 teaspoon dry mustard;


• 2 tablespoons salt;


• 1 teaspoon paprika;


• 28 ounces egg whites (about 24 total).

Instructions:

Cook rice.Melt margarine. Add flour and salt. Stir until smooth. Cook 5 minutes.Add milk gradually, stirring constantly with wire whip. Cook until thickened.Add cheese to white sauce. Stir until cheese is melted.Beat egg yolks until light and fluffy. Add seasonings. Add to cheese sauce. Stir until smooth. Add rice and mix to blend.Beat egg whites until they form soft peaks. Fold into rice mixture.Pour into two greased 12x20x2-inch pans, 7 lb per pan. Bake at 325°F for approximately 45 minutes or until set, 180°F internal end-point temperature. Cut 4x6.Serve with Cheese Sauce, Italian Tomato Sauce, or Mushroom Sauce.

Cheesecake

Energy: 417 kcal

Ingredients:

• 24 ounces graham cracker crumbs;


• 12 ounces granulated sugar;


• 12 ounces margarine - melted;


• 72 ounces cream cheese;


• 19 ounces eggs (about 11 total);


• 18 ounces granulated sugar;


• 2 tablespoons vanilla;


• 1 1/4 quarts sour cream;


• 4 ounces granulated sugar;


• 1 1/2 teaspoons vanilla;


• 4 ounces graham cracker crumbs.

Instructions:

Combine crumbs, sugar, and melted margarine. Place 1 cup crumb mixture into each of six 8-inch pie pans or six 6x6-inch square cake pans. Press crumbs to sides and bottom of pans.Let cheese stand until it reaches room temperature. Cream until smooth, using flat beater.Add eggs slowly to cream cheese while beating.Add 1 lb 2 oz sugar and vanilla to cheese mixture. Beat on high speed for about 5 minutes. Place about 3 cups filling in each shell. Bake at 350°F for 30-35 minutes or until set. Do not overbake.Mix sour cream, 4 oz sugar, and vanilla. Spread 1 cup topping on each cake.Sprinkle with a few graham cracker crumbs. Bake 10 minutes.

Sandies

Energy: 703 kcal

Ingredients:

• 12 ounces butter or margarine;


• 3 ounces granulated sugar;


• 1 teaspoon vanilla;


• 18 ounces all-purpose flour;


• 1 teaspoon salt;


• 1 tablespoon water;


• 8 ounces pecans - finely chopped;


• 8 ounces powdered sugar (approximate) - sifted.

Instructions:

Cream margarine, sugar, and vanilla on medium speed for 5 minutes, using flat beater.Add flour and salt to creamed mixture. Mix on low speed until blended.Add water and pecans and blend. Chill dough.Shape dough into small balls 3/4 inch in diameter. If mixture crumbles so it will not stick together, add a small amount of melted margarine.Place on lightly greased or parchment-paper-lined baking sheets.Bake at 325°F until lightly browned, about 20 minutes.Roll in powdered sugar while still hot.

Rice Pilaf

Energy: 135 kcal

Ingredients:

• 24 ounces onions - finely chopped;


• 8 ounces margarine - melted;


• 3 pounds converted rice;


• 1 teaspoon salt;


• 1/4 teaspoon white pepper;


• 1 bay leaf;


• 1 gallon Chicken Stock.

Instructions:

Sauty onion in margarine until it begins to soften. Do not brown.Add uncooked rice to onions and stir over heat until completely coated with the margarine.Place rice in a 12 x 20 x 4-inch counter pan. Add seasonings and Chicken Stock. Stir to combine. Cover tightly with aluminum foil. Bake at 350°F for 45 minutes; or steam uncovered for 30 minutes. Stir before serving.

Fruit Salad Plate

Energy: 447 kcal

Ingredients:

• 20 pounds fruit in season (3-4 seelctions from fruits listed in notes);


• 12 pounds cottage cheese or sherbet;


• 50 nut bread sandwiches or muffins - (50 to 100);


• 24 ounces lettuce;


• 8 pounds cooked chicken;


• 12 hard-cooked eggs;3 pounds celery - diced;


• 2 tablespoons onion - minced;


• 2 tablespoons salt;


• 1 teaspoon white pepper;


• 1 quart mayonnaise;


• 4 teaspoons lemon juice.

Instructions:

Prepare fruit.Prepare salad according to recipe.Prepare lettuce. Place lettuce leaf on dinner plate. Arrange fruit, salad, and bread on lettuce. Peel and dice eggs.Combine all ingredients. Mix lightly. Chill quickly to below 41°F. Serve with dipper.

Fricassee of Chicken

Energy: 663 kcal

Ingredients:

• 35 pounds chicken (AP) (13 2 1/2-3 lb fryers);


• 12 ounces all-purpose flour;


• 2 tablespoons salt;


• 1 teaspoon white pepper;


• 1 pound shortening;


• 10 ounces margarine;


• 6 ounces all-purpose flour;


• 3 1/2 quarts chicken broth.

Instructions:

Cut chickens into pieces of desired serving size. Mix flour and seasonings. Dredge chicken with seasoned flour.Brown chicken in hot shortening. Remove to roasting pan and cover with boiling water. Bake at 325°F, adding more water if necessary, until chicken is tender, 1 1/2-2 hours.When tender, remove chicken from stock. Make gravy, using liquid in which chicken was cooked (see p. 564). Serve over chicken.

Deviled Pork Chops

Energy: 245 kcal

Ingredients:

• 1 1/2 quarts chili sauce;


• 3 cups water;


• 1 teaspoon dry mustard;


• 3 tablespoons worcestershire sauce;


• 3 tablespoons lemon juice;


• 2 teaspoons onion - grated;


• 17 pounds pork chops - cut 3 per lb.

Instructions:

Combine all ingredients, except pork chops, into a sauce.Dip each chip in sauce. Place in single layer on greased sheet pans. Bake at 350°F for 1-1 1/2 hours, or until internal temperature reaches 160°F.

Pasta with Tomato Meat Sauce

Energy: 636 kcal

Ingredients: at 6 portions

• 1 pound your favorite pasta shape - uncooked;


• 8 ounces lean ground beef;


• 1 medium onion - chopped;


• 2 cloves garlic - minced;


• 6 large tomatoes - peeled, seeded and diced;


• 1/2 teaspoon salt (1/2 to 1 teaspoon);


• 1/2 teaspoon dried oregano;


• 1/2 teaspoon dried basil;


• 1/2 teaspoon sugar;


• 1/4 cup red wine.

Instructions:

Prepare pasta according to package directions.While pasta is cooking, combine beef, onion and garlic in a large skillet; cook until meat is no longer pink. Set aside. In blender, combine remaining ingredients; process for 30 seconds. Add tomato mixture to meat; simmer about 20 minutes.When pasta is done, drain well. Add the sauce to the pasta and serve.

Funny Soup

Energy: 306 kcal

Ingredients:

• 9 cups water;


• 9 cups beef broth;


• 1 48-ounce jar Ragu Hearty Pasta Sauce;


• 4 cups thinly sliced carrots;


• 2 cups finely chopped onion;


• 1 1/2 cups chopped celery;


• 2 tablespoons minced fresh parsley;


• 1 tablespoon basil;


• 2 small bay leaves;


• 3 cups frozen peas;


• 3 cups ditalini - cooked and drained;


• Grated Parmesan cheese.

Instructions:

In a large saucepan, combine first 9 ingredients; simmer 40 minutes, stirring occasionally. Add peas and ditalini; simmer 10 minutes, or until vegetables are tender. Discard bay leaves. Serve soup with cheese.

Bermuda Rose

Energy: 191 kcal
Ingredients:

• 2 ounces Gin;


• 1/2 ounce Apricot Bandy;


• 1/2 ounce Lime Juice;


• 3 dashes Grenadine.

Instructions:
Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled cocktail glass.

Apricot Smoothie

Energy: 424 kcal

Ingredients:

• 1 (6 ounce) can Apricot Nectar;


• 3 ounces light Rum;


• 1 1/2 ounces Triple Sec.

Instructions:

In a highball glass, combine all of the ingredients. Stir well. Add crushed ice.

Onion Cakes

Energy: 95 kcal

Ingredients:

• 1 packet onion soup mix;


• 3/4 cup sour cream;


• 1 cup cheddar cheese;


• 1/4 cup parmesan cheese;


• 8 10-inch flour tortilla;


• 3 teaspoons corn oil.

Instructions:

Combine dip mix and sour cream. Mix well. Combine dip mixture and cheeses. Mix well. Spread cheese mixture evenly over 4 tortillas. Top with remaining tortillas. Brush tops with oil.Broil until puffy and lightly browned. Turn and brush with oil. Broil until lightly browned. Remove from heat and allow to rest for 2-3 minutes. Cut into wedges serve warm.

White Pizza

Energy: 737 kcal

Ingredients:

SAUCE:

• 6 tablespoons butter;


• 6 tablespoons olive oil;


• 2 tablespoons white wine;


• 1 teaspoon rosemary;


• 1 teaspoon basil;


• 2 cloves garlic - minced.

TOPPING NO. 1:

• 1 1/2 onions;


• 8 ounces mozzarella cheese;


• 8 ounces ricotta cheese;


• 1 10-oz package frozen spinach.

TOPPING NO. 2:

• 2 onions;


• 8 ounces mozzarella cheese;


• 8 ounces provolone cheese;


• 1 ounce romano cheese;


• 1 pound Italian sausage;


• 1/2 teaspoon rosemary;


• pepper.

Instructions:

SAUCE: Saute garlic in butter and olive oil. Add all other ingredients and simmer for 15 minutes.

TOPPINGS 1: Thaw and drain the spinach. Slice then nuke (microwave) onions for 5 minutes on high. Apply sauce to favorite crust, arrange onions, cheeses and spinach, add fresh ground pepper to taste, bake 425-450 until done.

TOPPINGS 2: Chop onions and sausage coarsely and nuke for 8 minutes on high, drain off liquid. Apply sauce to crust, arrange sausage, onions and cheeses, sprinkle rosemary and fresh ground pepper on top. bake 425-450 until done.

Candy Shop

Energy: 415 kcal

Ingredients:

• 1 1/2 cups all-purpose flour;


• 1/2 teaspoon baking soda;


• 1/2 teaspoon salt;


• 10 tablespoons butter - softened;


• 1/2 cup granulated sugar;


• 1/2 cup firmly packed brown sugar;


• 1 egg;


• 1/2 teaspoon vanilla extract;


• 1 package semisweet chocolate chips - divided;


• 1/2 cup peanut butter;


• 1 cup diced fruit such as and strawberries (optional);


• 1 cup chopped candy bars - such as Butterfinger bars, crunch bars, etc.

Instructions:

Preheat oven to 375F. In small bowl, combine flour, baking soda and salt; set aside.In large mixer bowl, beat butter, granulated sugar and brown sugar until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in 1 cup semi-sweet chocolate morsels.Spread batter in lightly greased 12" to 14" pizza pan or 15 1/2x10 1/2" jelly-roll pan. Bake 20-24 minutes or until lightly browned.Immediately sprinkle remaining 1 cup semi-sweet chocolate morsels over crust; drop peanut butter by spoonfuls onto morsels. Let stand 5 minutes or until soft and shiny.Gently spread chocolate and peanut butter over crust. Top with fruit and candy. Cut into wedges. Serve warm.

Yale Cocktail

Energy: 167 kcal

Ingredients:

• ounces Gin;


• 1/2 ounce Dry Vermouth;


• 3 dashes Bitters.

Instructios:

Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled cocktail glass.

Oriental Beef

Energy: 362 kcal

Ingredients:

• 1 pound boneless beef sirloin - cut 3/4 inch thick;


• 1/4 cup dry sherry;


• 1/4 cup reduced-sodium soy sauce;


• 1 tablespoon cornstarch;


• 3 tablespoons vegetable oil - divided;


• 8 ounces mushrooms - sliced;


• 1 6-ounce package frozen pea pods - defrosted;


• 4 cups lettuce - thinly sliced;


• Crisp chow mein noodles (optional);


• Red bell pepper slices (optional).

Instructions:

Cut beef steak into 1/8-inch thick strips. Combine sherry, soy sauce and cornstarch; pour over strips, stirring to coat.Heat 2 tablespoons oil in large nonstick skillet over medium high heat.Add mushrooms and pea pods; reserve.Drain marinade from beef and reserve. Add remaining oil to skillet.Stir-fry beef strips (1/2 at a time), 1 to 2 minutes. Return vegetables, beef and marinade to skillet; cook and stir until sauce thickens.Serve beef mixture over lettuce. Garnish if desired.

Santa Fe

Energy: 750 kcal

Ingredients:

• 1 teaspoon vegetable oil;


• 2 medium green peppers - julienned;


• 2 medium onions - sliced;


• 1 16-ounce jar salsa;


• 2 15-ounce cans kidney beans - drained and rinsed;


• 2 11-ounce cans Mexican-style corn - drained;


• 3 cups cooked rice;


• 6 cups shredded lettuce (about 1 head);


• 1 10 1/2-ounce bag tortilla chips;


• 1 1/2 cups shredded Cheddar cheese (6 ounces);


• Sour cream for garnish;

Instructions:

Heat oil in a large skillet over medium-high heat. Add green peppers and onions; cook until tender-crisp. Add salsa, beans, corn and rice. Cook until thoroughly heated.For each serving, place 1 cup lettuce on serving plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top of each serving. Garnish with sour cream.

White Bean

Energy: 240 kcal

Ingredients:

• 1 pint white beans;


• water;


• 4 ounces carrots - small dice;


• 2 ounces celery - small dice;


• 2 ounces leeks - sliced, blanched;


• 3 tablespoons red wine vinegar;


• 2 teaspoons fresh lemon juice;


• 1/2 ounce dijon mustard;


• 1 tablespoon shallots - minced;


• 6 fluid ounces olive oilsalt and pepper;


• 2 green onions- minced1;


• tablespoon parsley - chopped;


• 1 tablespoon fresh thyme- chopped.

Instructions:

Pick through the beans to remove any grit, pebbles or debris. Place the beans in a bowl of water and remove any skins or other items that float to the top. Drain and rinse the beans. Place the beans in a clean bowl and soak them for at 1 least 1 hour or overnight.Drain the beans and place them in a saucepot with 6 cups (1.5 liters) of water. Bring to a boil, reduce to a simmer and cook until the beans are tender, approximately 1 hour. Drain the beans, spread on a sheet pan, cool and refrigerate.Blanch and refresh the carrots, celery and leeks. Drain and chill.To make the dressing, combine the vinegar, lemon juice and mustard. Add the shallots and whisk in the olive oil a little bit at a time. Season with salt and pepper.Toss the beans with the blanched vegetables, green onions, parsley and thyme. Add the dressing and toss together. Adjust the seasonings and serve chilled.

Cucumber-Yogurt

Energy: 41 kcal

Ingredients:

• 1 pint plain yogurt;


• 12 ounces cucumber - peeled and grated;


• 1 teaspoon cumin;


• salt and pepper - to taste;


• 1/2 ounce sugar;


• 1/2 ounce lime juice;


• 2 tablespoons fresh cilantro - chopped;


• 1 teaspoon jalapeсo - minced;


• paprika.

Instructions:

Stir together all the ingredients except the paprika. Chill for several hours before service. Dust the top lightly with paprika at the time of service.

Smile

Energy: 150 kcal

Ingredients:

• 1 ounce Gin;


• 1 ounce Grenadine;


• 1/2 teaspoon Lemon Juice.

Instructions:

Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled cocktail glass.

Rotini with Tuna and Tomato

Energy: 239 kcal

Ingredients:

• 8 ounces Rotini, Twists, or Spirals - uncooked;


• 1 6 1/8-ounce can solid white tuna packed in water - drained;


• 1 medium zucchini - diced;


• 1 green bell pepper - ribs and seeds removed, diced;


• 1 medium tomato - peeled, seeded and chopped;


• 3 scallions - sliced;


• 1/4 cup drained capers (optional);


• 2 tablespoons olive oil;


• 2 tablespoons lemon juice;


• 1 teaspoon minced fresh basil;


• 2 tablespoons minced fresh parsley;


• Freshly ground pepper - to taste.

Instructions:

Cook pasta according to package directions; drain and chill. Combine pasta, tuna, zucchini, bell pepper, tomato, scallions and capers and toss. Mix remaining ingredients and pour over the pasta mixture. Toss lightly and serve.

Pork Piccata

Ingredients:

• 1 pound boneless Armour Trim & Tender Pork Loin;


• 3 tablespoons flour;


• 1 1/2 teaspoons lemon pepper;


• 2 tablespoons butter;


• 1/4 cup lemon juice;


• 1/4 cup red wine;


• 4 thin lemon slices (4 to 6 slices);


• 1/4 cup capers.

Instructions:

Slice Armour Trim & Tender Pork loin into 4 equal pieces. Pound cutlets thin (about 1/8" thick) evenly. Dredge lightly in flour and lemon pepper. Melt butter in large skillet over medium-high heat. Quickly sautй cutlets, turning once, until golden brown, about 5-6 minutes. Add wine and lemon juice to skillet; shake pan gently and cook 2-3 minutes, until sauce is slightly thickened. Serve cutlets garnished with lemon slices and capers.