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GREEK SHRIMP BRUSCHETTA

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1/3 cup olive oil, divided
3/4 pound small fresh shrimp, peeled and deveined
1 1/2 tablespoons minced garlic
2 large plum tomatoes, seeded and finely chopped
1/2 cup sliced green onion
1/2 cup crumbled feta cheese
1/4 cup finely chopped parsley
1 tablespoon fresh lemon juice
2 teaspoons minced fresh thyme
1 teaspoon Greek seasoning
1 French baguette, cut diagonally into 1/4 inch-thick slices

Caramelized Onion and Cherry Tomato Focaccia

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Ingredients:
1 1/3 cups warm tap water (about 110 degrees)
2 1/2 teaspoons (1 envelope) active dry yeast
3 tablespoons extra-virgin olive oil
3 1/4 cups unbleached all-purpose flour
3 teaspoons sea salt

Topping:

3-4 tablespoons extra-virgin olive oil
caramelized onion
2 cups cherry tomatoes, sliced diagonally
2 sprigs rosemary, chopped
1-3 teaspoons sea salt or kosher salt

for caramelizing onion:
1 tablespoon extra-virgin olive oil
1 teaspoon sugar
1 large onion

Blueberry Banana Cream Pie

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6 ounces cream cheese, softened (I used reduced fat)
1 can (14 ounces) sweetened condensed milk
3/4 cup cold water
1 package (3.4 ounces) instant vanilla pudding mix
1 cup heavy whipping cream, whipped (just whipped, DO NOT add any thing else to it)
2 medium bananas, cut into 1/4-inch slices
2 teaspoons lemon juice
1 cup fresh blueberries
1 prepared Nilla wafer crust
additional blueberries for garnish, optional

New York Cheesecake with Blackberry Topping

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5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
1 can blackberry pie filling

HERB AND CITRUS OVEN ROASTED CHICKEN

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INGREDIENTS:
1/4 cup olive oil

4 cloves of garlic, minced

2 tablespoons sugar

2 whole lemons, one juiced and one sliced

2 whole oranges, one juiced and one sliced

1 tablespoon Italian seasoning

1/2 teaspoon paprika

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground pepper, to taste

10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best)

1 medium onion (any kind), thinly sliced

1 teaspoon dried thyme, or fresh chopped

1 tablespoon dried rosemary, or fresh chopped

Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

Double Glazed Pumpkin Scones

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Scones:
2 cups flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half and half
1 large egg

Powderered Sugar Glazze:
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk

Spiced Glaze:
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch ginger
1 pinch ground cloves

Cajun Chicken Pasta on the Lighter Side

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8 ounces uncooked linguine (I used Dreamfields)
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Smart Balance cooking spray

Lime & macadamia Pinata cake

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Cake
250g (8oz) unsalted butter
250g (8oz) caster (superfine) sugar
4 free-range eggs
175g (5½ oz) self-raising flour
75g (2½ oz) macadamia meal (or almond meal)
1 tsp vanilla extract
grated zest of one lime

Icing
2 tbsp cream cheese
1 tbsp butter
2-3 cups icing (confectioner’s) sugar
juice of one lime
food colouring
chocolate or lollies to fill

Amish Breakfast Casserole

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Ingredients
1/2 pound bacon
1/2 pound breakfast sausage
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon hot sauce
2 large baked potatoes, cooled and shredded (about 4 cups) or 4 cups frozen shredded hash browns that have been completely thawed
1 small onion, finely diced
8 ounces sharp cheddar cheese, shredded – divided
8 ounces swiss cheese, shredded – divided
6 eggs, slightly beaten
1 1/2 cups cottage cheese

BUBBLE UP ENCHILADAS

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1 pound lean ground turkey
1 (10 ounce) can enchilada sauce

1 (8oz ) can of tomato sauce (this optional, I do not use this but the recipe says to add it in with the enchilada sauce)
1 16 oz can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Extra Ingredients
Green Onions, black olives, salsa, etc.
Fat Free Sour Cream

creamy tomato pasta

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Ingredients

for the tomato sauce -
1 1/2 pounds fresh tomatoes (about 9 medium)
1 small onion, finely diced
3 garlic cloves minced
1/4 cup minced fresh basil
olive oil

for the alfredo sauce -
(if you want to lighten it up, halve the alfredo and keep the tomato sauce the same)
1 tablespoon unsalted butter
2 teaspoons flour
3/4 cup whole milk
1/4 cup half & half
2 garlic cloves peeled and crushed
1 cup grated parmesan cheese

BANG BANG SHRIMP

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Ingredients
½ cup mayonnaise
4 teaspoons chili garlic sauce + 1 teaspoon granulated sugar for spicy or
1/3 cup sweet chili sauce for mild or some of each
1 teaspoon rice vinegar

Breading:
1/2 cup all-purpose flour
2 eggs, beaten
1/4 cup milk
3/4 cup all-purpose flour
½ cup panko breadcrumbs
1 teaspoon coarse salt or 1/2 teaspoon table salt
½ teaspoon ground black pepper
½ teaspoon rubbed (ground) sage
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried basil
oil for deep frying – peanut, vegetable or canola
16 to 18 medium shrimp, peeled and deveined