Summer is right around the corner and it’s time to fire up the grill.
Chef George Duran teaches us some of his favorite grilling recipies.
Plus, learn how to make the cleanup easier thanks to Family Dollar and Bounty.
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Ingredients:
1 tablespoon kosher salt
1 pound smoked bacon, sliced thin and diced small
4 cloves of garlic, minced (1 heaping tablespoon)
1 large yellow onion, halved and sliced (about 1 1/2 cups)
1 teaspoon red pepper flakes
1 cup premium canned tomato sauce
1 cup premium crushed tomatoes
1 tablespoon chopped fresh oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound bucatini
4-ounce chunk percorino cheese for grating
Ingredients:
6 tablespoons Low Fat Vanilla Natural Bliss
4 teaspoons egg white powder
8 ounces light ricotta cheese (such as Sargento)
1 navel orange, 1/2 teaspoon of zest removed with fine grater, then peeled
1/2 cup calorie free pancake syrup (such as Walden Farms)
Olive oil cooking spray
4 sprigs fresh mint (about 8 leaves), torn into small pieces
This chocolate cupcake is not only moist and delicious but they are good for you! They are packed with black beans and we use a widely available gluten free oat flour to replace the flour so they are 100% gluten free as well.
Ingredients:
15 ounces black beans
1/4 cup raw agave nectar
18 packets stevia
1/2 cup unsweetened cocoa powder
2 teaspoon instant espresso powder
1/4 cup Fage 0% fat free greek yogurt
1 teaspoon baking powder
2 tablespoons oat flour
1/2 tablespoon butter, melted
1 teaspoon vanilla extract
5 egg whites, beaten until stiff
5 tablespoons fat free cream cheese
5 tablespoons vanilla flavor sugar free, fat free pudding (such as Jello)
96 mini dark chocolate chips
This chicken and rice dish is inspired by the classic jambalaya. It’s a large portion of food for under 200 calories, now that is exciting!
Ingredients:
4 boneless, skinless chicken thighs, cut into chunks (15 ounces)
Salt and fresh ground black pepper
1/2 tablespoon olive oil
1 link poultry Andouille (such as Applegate Farms), cut in to 1” chunks
1/4 teaspoons chipotle chili powder
1 teaspoon salt free adobo powder
1 ½ cups onion chopped
2 cloves garlic, minced
1 cup red bell peppers, chopped
2 packs miracle rice, rinsed (16 ounces)
1/2 cup black beans, drained
Kung Pao Shrimp Stir-Fry
Ingredients:
1 pound shrimp, peeled and deveined, tails removed
1 egg white, beaten lightly
1 tablespoon cornstarch
1 cup vegetable oil
1 tablespoon garlic chili sauce, such as sambal oelek
2 teaspoons minced fresh ginger
1 tablespoon soy sauce
1 tablespoon Chinese red vinegar or red wine vinegar
1 tablespoon sugar
1 stalk celery, sliced across paper thin
1 bell pepper, chopped
1/2 cup chopped scallions (white and green parts mixed)
1/4 cup honey roasted peanuts, chopped
Kimchi Reuben
Ingredients:
4 slices Swiss cheese
2 slices rye bread
1/4 cup kimchi
3 tablespoons of Thousand Island salad dressing
Nonstick cooking spray
(Makes one sandwich)
Valentine’s Day is just around the corner, but don’t even think about buying your sweetheart a box of store-bought chocolates.
Show your true love by whipping up some hand-rolled chocolate truffles.
Crunchy Onion Cheeseburger
Ingredients:
1 1/2 lbs. ground beef
2 cups (4 oz.) French’s French fried onions
3 tbsp. worcestershire sauce
3/4 tsp. garlic powder
6 slices Swiss or Muenster cheese
Directions:
1. Mix beef, 1 cup French fried onions, worcestershire and garlic powder. Shape into 6 burgers.
2. Grill burgers about 10 min. until cooked through in center.
3. Top each with 1 slice cheese. Cook 1 min. until cheese melts.
4. Serve burgers on rolls with lettuce and tomatoes, if desired. Top each burger with remaining French Fried Onions.
Serves 6.
Twinkies on a Stick:
Ingredients:
1 (24 ounce) box Hostess Twinkies (they come in a 10 pack)
1 (16 ounce) package milk chocolate confectionary coating (your choice) or 1 (16 ounce) package white candy coating (your choice) or 1 (16 ounce) package dark chocolate confectionary coating (your choice)
10 candy apple sticks
Colored sprinkles or toasted coconut or miniature M&M baking bits or chopped Oreo cookies or drizzle with chocolate.
Directions:
1. Unwrap twinkies and place a candy apple stick into each one so it looks like a popsicle.
2. Place each on a waxed paper lined cookie sheet and freeze until firm.
3. Melt the chocolate on top of a double boiler or in the microwave until smooth.
4. Dip twinkies, one at a time, coating completely and returning to waxed paper. Top with desired topping before the chocolate dries (that is why it important to do one at a time).
5. Continue until all are dipped and decorated.
6. Allow to dry completely before wrapping or serving.
7. Note: if you have chocolate left you can save it for another use or dip something else you may have on hand like pretzels, oreos or marshmallows.
