DJ Devine RL Wife of DJ Texas Tornado's blog: "Recipes"

Warm mixed berries topped with a crispy granola topping—it's simply delicious! From eatbetteramerica. Prep Time:10 min Start to Finish:1 hr makes:9 servings 1 bag (8 oz) Cascadian Farm® frozen organic blueberries 1 bag (10 oz) Cascadian Farm® frozen organic strawberries 1 bag (10 oz) Cascadian Farm® frozen organic raspberries 1/4 cup sugar 2 tablespoons all-purpose flour 1 1/2 cups Cascadian Farm® organic oats & honey granola Vanilla reduced-fat ice cream or frozen yogurt, if desired 1. Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, mix frozen berries, sugar and flour until fruit is coated. Bake 20 minutes. 2. Stir. Sprinkle with granola. 3. Bake 15 to 20 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving. Serve warm with ice cream. High Altitude (3500-6500 ft): In step 1, bake 25 minutes. In step 3, bake 18-23 minutes. Nutritional Information 1 Serving: Calories 130 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Total Carbohydrate 27g (Dietary Fiber 4g, Sugars 14g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 2%; Iron 6% Exchanges: 1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet. MyPyramid Servings 1/2 c Fruits

Peanut butter, dried apples and sunflower nuts pack energy into delicious ready-to-go bars. From eatbetteramerica. Prep Time:20 min Start to Finish:1 hr 20 min makes:16 bars 3 cups Fiber One® Honey Clusters® cereal 1/4 cup roasted sunflower nuts 1/3 cup honey 1/4 cup packed brown sugar 1 cup dried apple slices, coarsely chopped 1/2 teaspoon ground cinnamon 1/2 cup peanut butter 1. Butter bottom and sides of 8-inch square pan, or spray with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet (or slightly crush in food processor). 2. In large bowl, mix cereal and sunflower nuts; set aside. 3. In 3-quart saucepan, heat honey, brown sugar, apples and cinnamon just to boiling over medium-high heat, stirring occasionally. Remove from heat; stir in peanut butter. Pour over cereal mixture; stir gently until evenly coated. 4. Press mixture evenly into pan with back of wooden spoon. Refrigerate about 1 hour or until set. For bars, cut into 4 rows by 4 rows. Store covered at room temperature. High Altitude (3500-6500 ft): No change. Nutritional Information 1 Serving: Calories 150 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 110mg; Total Carbohydrate 23g (Dietary Fiber 3g, Sugars 14g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 8% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet. MyPyramid Servings 1 oz-equivalents Meat & Beans

From eatbetteramerica. Prep Time:20 min Start to Finish:2 hr makes:20 servings 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 cup buttermilk 1/2 cup canola oil 2 teaspoons vanilla 2 eggs 1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour 1 teaspoon baking soda 1 tablespoon ground cinnamon 1/2 teaspoon salt 3 cups finely chopped unpeeled apples (3 medium) 1 cup chopped walnuts 1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. 2. In large bowl, beat sugars, buttermilk, oil, vanilla and eggs with electric mixer on low speed 20 to 30 seconds or until blended. Add remaining ingredients except apples and walnuts; beat on low speed about 1 minute or until blended. Stir in apples and walnuts. Spread batter in pan. 3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 1 hour. Nutritional Information 1 Serving: Calories 240 (Calories from Fat 90); Total Fat 10g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 150mg; Total Carbohydrate 34g (Dietary Fiber 2g, Sugars 18g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 8% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet. MyPyramid Servings 1 tsp Fats & Oils, 1 oz-equivalents Grains, 1 oz-equivalents Meat & Beans

(from Weight Watchers) snacks POINTS® Value: 1 Servings: 4 Preparation Time: 15 min Cooking Time: 120 min Level of Difficulty: Easy Roasting brings out the natural sweetness of most vegetables. Try substituting red potatoes, turnips or rutabagas for a delicious change of pace. Ingredients * 4 sprays olive oil cooking spray * 1 medium zucchini, sliced crosswise into 1/8-inch-thick slices * 1 medium yellow summer squash, sliced crosswise into 1/8-inch-thick slices * 2 small sweet potato(es), peeled and sliced crosswise into 1/8-inch-thick slices * 2 large carrot(s), peeled and sliced diagonally into 1/8-inch-thick slices * 1 tsp kosher salt, or to taste * 1 tsp fresh oregano, or to taste Instructions * Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray. * Place zucchini and squash in a single layer on one baking sheet. Place potatoes and carrots in a single layer on other baking sheet. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano. * Roast for 1 hour and then rotate trays. Roast until vegetables are crisp and dry, about 30 to 60 minutes more. Yields about 1/3 cup per serving. Notes: * Use a mandolin to evenly slice the vegetables if you have one. To keep chips crisp, store in an airtight container or zip-close plastic bag for up to 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for about 10 minutes at 250ºF.

Serves: 6 Serving Size: 2/3 cup each After the pasta and onion are sautéed, the oil is drained to minimize the fat content of this interesting pilaf. INGREDIENTS 2 tablespoons olive oil 1/2 cup finely broken vermicelli, uncooked 2 tablespoons diced onion 1 cup long-grain white rice, uncooked 1-1/4 cups hot chicken stock 1-1/4 cups hot water 1/4 teaspoon ground white pepper 1 bay leaf 2 tablespoons grated parmesan cheese 1 tablespoon fresh parsley, chopped DIRECTIONS 1. In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil. 2. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes. Fluff with fork. Cover and let stand 5-20 minutes. Remove bay leaf. 3. Sprinkle with cheese and serve immediately. NUTRITION INFO Calories: 165 Fat: 6 g Carbohydrates: 13 g Protein: 14 g

Serves: 4 Serving Size: 1 potato with 1/2 cup beans and 1/2 oz. cheese Sweet and creamy, both sweet potatoes and beans are good sources of dietary fiber! INGREDIENTS 4 Sweet Potatoes (approx 125 g each), skins scrubbed 2 cups canned black beans, drained and rinsed 2 oz low-fat cheddar cheese, grated salt and pepper to taste DIRECTIONS 1. Pierce potatoes with a fork and cook in a 400F oven for approximately 45 minutes. 2. In a small saucepan, heat black beans. 3. Once fully cooked, slice potato length-wise, top with 1/2 cup black beans and 1/2 oz cheese. NUTRITION INFO Calories: 283 Fat: 5 g Carbohydrates: 46.5 g Protein: 14 g

Recipe Corner AWHL BYLINE SPRING/SUMMER 2007 Ingredients 6 Large red, yellow or orange peppers 2 Tbsp Olive oil 1 Onion, finely chopped 1/2 lb (250 g) Mushrooms, finely chopped 1/4 cup (50 ml) Fresh parsley, finely chopped 1 lb (500 g) Lean ground chicken (can also use beef) 1 cup (250 ml) Cooked rice 1/3 cup (75 ml) Parmesan cheese 1/4 cup (50 ml) Bread crumbs 1 Egg 1 jar Pasta Sauce 1 cup (250 ml) Mozzarella cheese 1/2 tsp Salt and pepper for seasoning Stuffed Peppers Source: Maple Lodge Farms Ltd. Preparation Method: 1 Cut tops off peppers and set aside. Remove the seeds and membrane from each pepper. In a saucepan, heat oil; cook onion, mushrooms, and parsley until tender. Remove from heat. 2 Combine cooked mixture with chicken, rice, Parmesan cheese, bread crumbs, egg and ¼ cup pasta sauce. Sea-son with salt and pepper. Spread remaining pasta sauce in baking dish. 3 Fill peppers with chicken mixture and cover with pepper tops. Place peppers in prepared baking dish and cover with foil. Bake in preheated oven at 350 F (180 C) for 60 minutes or until peppers are tender and the meat has cooked through. Remove from oven carefully and remove tops from peppers and sprinkle mozzarella on top.

Feta & Spinach Scramble Fish/Vegetarian Breakfast Submitted by HOPEIGETIT2 Fast easy & Delicious! Oh, and low cal!!! Perfect to get your morning started. Ingredients 3 egg whites 1 large handful of baby spinach leaves 1 1 Italian tomato, chopped (any tomato) 1/4 c. chopped onion 1/4 c crumbled feta cheese salt & pepper to taste Directions Chop onion & tomato Spray pan with oil Put on med heat Start with onions cook till desired Add 3 egg whites Tomato, spinach cook to desired consistancy Just before you are ready to take off heat ,take 1/2 of feta cheese and throw in pan and melt. Slide out onto a plate garnish with the oher 1/2 of crumbled feta cheese on top salt & pepper to taste. Number of Servings: 1 Recipe submitted by SparkPeople user HOPEIGETIT2. Number of Servings: 1

CREOLE CORNBREAD STUFFING from potluck [ email recipe to a friend ] [ display recipe in printable format ] Ingredients needed: 1 baked Basic Cornbread, broken into 1-inch pieces (12 cups) 1/2 tablespoon unsalted butter 4 cups Chicken Stock, or canned low-sodium chicken broth 1 cup heavy cream 1 cup milk 2 large eggs 1 tablespoon plus 2 teaspoons Emeril's Original Essence 1 pound andouille sausage or other smoked sausage, cut crosswise into 1-inch pieces 3 tablespoons vegetable oil 3 cups chopped yellow onions 2 cups chopped celery 2 cups chopped green bell peppers 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Pinch of cayenne pepper 2 tablespoons minced garlic 4 teaspoons finely chopped fresh thyme Increase the oven temperature to 400ºF. Grease a 10 x 15-inch baking dish or two 9-inch square baking dishes with the butter. Combine the Chicken stock, cream, milk, eggs, and 1 tablespoon Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour. Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes. Add the vegetable oil and reduce the heat to medium-high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne and stir to mix. Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well. Pour into the prepared baking dish and bake until golden brown, 35 to 40 minutes. Remove from the oven. Cool if using as stuffing or serve warm as a side dish. Makes 10 to 12 servings

COUSH COUSH version 2 from Emeril Live EM1D41 [ email recipe to a friend ] [ display recipe in printable format ] Ingredients needed: 2 tablespoons olive oil 1 cup chopped onions 1 ear sweet corn, scraped from the cob 2 teaspoons garlic 2 cups yellow cornmeal 1 cup flour 1 teaspoon salt 1 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon cayenne 1 egg, beaten 1 cup milk 1/2 cup chicken stock 3 tablespoons vegetable oil EMERIL’S CREOLE SEASONING: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Preheat the oven to 400ºF. In a sauté pan, heat 2 tablespoon olive oil. When the oil is hot, add the onions and sauté for 2 minutes. Season with Creole seasoning. Add the corn and continue to sauté for 1 minute. Add the garlic and continue to sauté for 1 minute. Season with Creole seasoning. Remove from the heat and cool. In a mixing bowl, combine the cornmeal, flour, salt, sugar, baking powder, and cayenne. Add the egg, milk and water and mix well, but do not beat. In a 12-inch cast iron skillet over medium heat, add the vegetable oil. When the oil is hot and almost smoking, pour in the batter and cook for 3 to 4 minutes, or until the edges begin to turn golden. Place the skillet in the oven and bake for about 40 minutes, or until golden brown. Remove from the oven and cool slightly before slicing. Break the coush coush into pieces. Ladle the beans over the top. Place a spoonful of the Chili Sauce over the top. Garnish with green onions and serve. Yield: 8 to 10 servings EMERIL’S CREOLE SEASONING: Combine all ingredients thoroughly. Yield: 2/3 cup