Allison's Recipe Book

Labne Balls

Ingredients for making Labne Balls

• 3 (200-gram) containers nonfat Greek yogurt, drained
• 1 teaspoon salt
• 2 tablespoons Italian seasoning
• Extra-virgin olive oil

Instructions for making Labne Balls

Line a stranger with cheesecloth and place over a large bowl. In a small bowl, combine yogurt and salt. Spoon yogurt into the strainer. Cover lightly with plastic warp and refrigerate until thick, about 48 hours. You shouls have about 1 1/2 cups of drained yogurt. Discard liquid.

Place Italian seasoning in a shallow dish. On a large piece of waxed paper, roll yogurt by tablespoonfuls into 3/4-inch balls. Roll balls in Italian seasoning to coat.

Serve ball immediately or store in a covered container in the refrigerator for up to a week. For longer storage, cover with extra-virgin olive oil, and enjoy as desired.

Makes 24 (4 per serving)

Provencal White Bean Soup

Ingredients for making Provencal White Bean Soup

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 1 celery stalk finely chopped
• 2 garlic clovers, smashed and peeled
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1 (15-ounce) can cannellini or great Northern beans, drained and rinsed
• 1 1/2 cups lower-sodium vegetable broth
• Freshly ground black pepper

Instructions for making Provencal White Bean Soup

In a large saucepan, heat oil over medium-high heat. Add onion, celery, garlic, basil, rosemary, thyme, and salt; reduce heat to medium-low and cook, stirring occasionally, 15 minutes, or until vegetables are softened.

Add beans and stir to combine. Using a large metal spoon, transfer about 3/4 of the bean mixture to a blender. Add broth and puree until smooth. Return mixture to the saucepan, stir to combine, and bring to a simmer just to heat through. Season with additional salt and pepper to taste. Serve warm.

Makes 4 (1-cup) serving

Tomato Soup with Veggies and Lima Beans

Ingredients for making Tomato Soup with Veggies and Lima Beans

• 1 tablespoon extra-virgin olive oil
• 1 small onion, minced
• 2 celery stalks, minced
• 4 garlic cloves, minced
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 5 ounces white mushrooms (about 6 medium), trimmed and quartered
• 1 medium summer squash, diced
• 1 (15-ounces) can lima beans, rinsed and drained
• 1 (14-ounces) can no-salt-added diced tomatoes, with juices
• 1 (8-ounces) can tomato sauce
• 3/4 cup water

Instructions for making Tomato Soup with Veggies and Lima Beans

In a medium saucepan, heat oil over medium heat. Add onion, celery, garlic, basil, oregano, and pepper flakes; cook, stirring occasionally, 5 minutes. Add mushrooms and squash; cook, stirring occasionally, 5 minutes longer. Stir in beans, diced tomatoes and their juices, tomato sauce, and water; bring to a simmer and cook briefly just to heat through. Serve Warm.

Makes 4 (1 1/2 cup) servings

Green Gazpacho

Ingredients for making Green Gazpacho

• 2 1/2 pounds cucumbers (3 to 4 medium), peeled, seeded, and roughly chopped
• 2 cups roughly chopped red leaf lettuce (about 6 leaves)
• 1 small green bell pepper, seeded and roughly chopped
• 2 scallions, white and green parts, roughly chopped
• 1 garlic clove, peeled
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 1 tablespoon salt
• 1/4 teaspoon ground cumin Cayenne
• 1 small avocado

Instructions for making Green Gazpacho

In a blender, puree cucumbers, lettuce, pepper, scallions, garlic, lime juice, water, oil, salt, and cumin in batches until smooth. Season with additional salt and add cayenne to taste.

Transfer to a large bowl. Chill gazpacho at least 2 hours or overnight. When ready to serve, peel and dice avocado. Divide soup among 4 bowls, sprinkle avocado over soup, and serve.

Makes 4 (1 1/4-cup) servings

Vegetable Quiche Cups to Go

Ingredients for making Vegetable Quiche Cups to Go

• 1 package (10 ounces) frozen chopped spinach
• 3/4 cup shredded reduced-fat cheddar or Jack cheese
• 3/4 cup egg substitute
• 1/4 cup finely diced green bell pepper
• 1/4 cup finely diced onion
• 3 drops hot pepper sauce (optional)

Instructions for making Vegetable Quiche Cups to Go

Heat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray. Place spinach in a microwaveable container and cook in the microwave on high power for 2 1/2 minutes. Drain excess liquid.

In a large bowl, combine spinach, cheese, egg substitute, bell pepper, onion, and pepper sauce, if using. Mix well. Divide mixture evenly among the muffin cups.

Bake at 350°F for 20 minutes, or until a tester inserted in the center comes out clean.

Makes 12 (2 per serving)

Spanish Artichoke “Tortilla”

Ingredients for making Spanish Artichoke “Tortilla”

• 1 tablespoon extra-virgin olive oil
• 2 medium onions, thinly sliced
• 2 garlic clovers, minced
• 1/4 teaspoon salt
• 1 (9-ounce) package frozen baby artichoke hearts, thawed and quartered
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne
• 3 large eggs plus 1/3 cup fat-free egg substitute, lightly beaten

Instructions for making Spanish Artichoke “Tortilla”

In a medium nonstick skillet, heat oil over medium heat. Add onions, garlic, and salt. Cook, stirring occasionally, 5 minutes, or until onions begin to soften. Cover, reduce heat to medium-low, and cook until onions are very tender, 15 minutes longer.

Add artichoke hearts, paprika, and cayenne; cook, uncovered, until artichokes are heated through, about 5 minutes. Pour eggs over vegetables, cover, and cook over low heat until set, about 20 minutes.

Uncover the plan and place a large plate over the skillet. Carefully invert the pan and release tortilla onto the plate. Slide inverted tortilla back into the skillet and continue cooking until bottom is golden brown, 5 to 7 minutes. Transfer to a serving plate and cut into quarters. Serve warm.

Makes 4 servings

Chunky Vegetable Hash

Ingredients for making Chunky Vegetable Hash

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• Pinch dried thyme
• Pinch paprika
• 1/8 teasppon salt
• 1 small red bell pepper, diced
• 4 large button mushrooms, roughly chopped
• 2 small zucchini, diced
• 1 small garlic clove, minced

Instructions for making Chunky Vegetable Hash

In a large skillet, heat oil over medium-high heat. Add onion, thyme, and paprika, reduce heat to medium-low, and cook, stirring occasionally, 7 minutes, or until onion is softened. Stir is salt, bell pepper, mushrooms, zucchini, and garlic. Cover and cook, stirring occasionally, 4 minutes longer. Remove from the heat and serve hash by itself or with a poached egg.

Makes 4 (generous 1/2 – cup) servings

Rice Muffins

Ingredients for making Rice Muffins

Egg whites (large) room temperature 2
Leftover cooked rice 1 cup
Egg Yolk (large) 1
Vegetable cooking oil 2 tbsp
Skim milk 1 cup
Salt 1/4 tsp
All-purpose flour 1 cup

Instructions for making Rice Muffins

In small mixing bowl beat egg whites until stiff. In another bowl using same beaters, beat rice, egg yolk, cooking oil, skim milk and salt. Add flour. Stir. Fold in egg whites. Spray muffin cups with no-stick cooking spray. Fill cups.Bake in 400 degree oven for about 15 to 20 minutes. Serve warm. Makes 12 medium muffins.

Cottage Cheese Muffins

Ingredients for making Cottage Cheese Muffins

All-purpose flour 1 1/2 cups
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Margarine, softened 1/4 cup
Brown sugar, packed 3/4 cup
Large egg 1
Low-fat cottage cheese 1 cup
Skim milk 1/4 cup
Raisins or currants 1/2

Instructions for making Cottage Cheese Muffins

Combine first 4 ingredients in bowl. Stir. Set aside. Cream margarine and sugar in mixing bowl. Beat in egg. Add cottage cheese and milk. Beat to mix thoroughly. Stir in raisins. Add flour mixture. Stir just to moisten. Spray muffin cups with no-stick spray. Fill 3/4 full. Bake in 375 degree oven for about 20 minutes. Makes 12 medium muffins.

Reuben Sandwich

Ingredients for making a Reuben Sandwich

Rye Bread Slices 2
Prepared mustard 1 tsp
Thinly sliced corned beef
Sauerkraut, rinsed and drained
Process skim mozzarella cheese 1 slice
Margarine 1 1/2 tsp

Instructions for making a Reuben Sandwich

Spread 1 bread slice with mustard. Lay corned beef over top. Spread sauerkraut over corned beef followed by cheese and second bread slice. Spread both outsides of sandwich with margarine. Spray hot frying pan with non-stick cooking spray. Add sandwich. Brown both sides. Cut in half. Serves 1

Banana Loaf

Ingredients for making Banana Loaf

Mashed bananas (3 medium) 1 cup
Baking soda 1 tsp
Large Eggs 2
Margarine, softened 1/4 cup
Brown sugar, packed 1 cup
All-purpose flour 1 1/2 cups
Baking powder 1 1/2 tsp
Salt 1/4 tsp

Instructions for making Banana Loaf

In a small bowl stir mashed banana and baking soda together. Set aside. Beat eggs in small mixing bowl until frothy. Cream margarine and sugar in large mixing bowl. Add 1/2 eggs. Beat to mix. Add second 1/2 eggs. Beat in. Stir in mashed banana. Add flour, baking powder and salt. Stir to moisten. Spoon into 9×5 inch spray. Bake in 350 degree oven for about 1 hour until a wooden pick inserted in center comes out clean. Cuts into 16 slices.

Chicken Sandwich

Ingredients for making a Chicken Sandwich

Whole wheat bread slices 2
Margarine 1 1/2 tsp
Cooked chicken breast (skinned and boned) 2oz
Pepper, sprinkle
Lettuce leaves 2
Light salad dressing or mayonnaise 1 1/2 tsp

Instructions for making a Chicken Sandwich

Spread bread slices with margarine. On 1 slice layer chicken, pepper and lettuce. Spread second bread slice with salad dressing and place on lettuce. Cut in half. Serves 1.

Crab Dip

Ingredients for making Crab Dip

Canned crabmeat, drained, cartilage removed 5oz
Low-fat cottage cheese 1 cup
Horseradish 1/2 tsp.
Salt 1/4 tsp
Skim milk 1 tbsp
Margarine, softened 1/4 cup
Onion powder 1/4 tsp
Sliced Almonds 1/4 cup

Instructions for making Crab Dip

Combine first 7 ingredients in blender. Blend smooth. May be beaten in a bowl instead of blending. Add more horseradish to taste. Turn into 1 quart casserole. Smooth top. Place almonds in 375 degree oven for about 4 to 6 minutes to brown. Remove and sprinkle over casserole. Return to oven and cook for about 20 minutes until hot. Makes 2 1/2 cups.

Tuna Quiche

Ingredients for making Tuna Quiche

Egg white (large) 1
All-purpose flour 2 1/2 tbsp.
Evaporated skim milk 1 1/4 cups
Cayenne pepper 1/8 tsp.
Paprika 1/8 tsp.
Canned white tuna, water packed, drained 6 1/2 oz
Unbaked 9 inch pie shell 1
Grated low-fat farmers cheese 1 cup
Chopped green onion 2 tbsp.

Instructions for making Tuna Quiche

Beat egg white in a small bowl until frothy. Add flour. Beat until smooth. Mix in milk, cayenne pepper and paprika. Spread tuna in bottom of pie shell. Sprinkle with cheese and green onion. Pour milk mixture over top. Bake in 350 degrees oven for about 50 to 60 minutes until set. Remove from oven. Makes 8 appetizer servings.

Meatballs

Ingredients for making Meatballs

Lean ground beef 2 lbs.
Onion powder 1/2 tsp.
Water 1/2 cup
Dry bread crumbs 1/2 cup
Pepper 1/2 tsp.

Red Sauce

Tomato paste 5 1/2 oz.
Water 3/4 cup
Vinegar 4 1/2 tsp.
Liquid sweetener 1 1/2 tsp.
Worcestershire sauce 3/4 tsp.
Onion powder 1/4 tsp.

Instructions for making Meatballs

Mix first 5 ingredients in bowl. Shape into 1 inch balls. Arrange on backing sheet. Cook in 450°F oven about 15 minutes, until browned. Makes 80 meatballs.

Red Sauce: Place all 6 ingredients in small saucepan. Heat and stir until it boils. Pour over meatballs or serve separately as a dip. Makes 1 1/2cups.

Stuffed Cucumber

Ingredients for making Stuffed Cucumber

Low-fat cottage cheese drained 3/4 cup
Margarine, softened 3 tbsp.
Chives, Chopped 3 tbsp.
Beef bouillon packet 1/4 oz
Worcestershire sauce, generous measure 1/4 tsp.
Cayenne Pepper 1/16 tsp.
Medium cucumbers scored with fork centers hollowed out 2
Round Crackers 40

Instructions for making Stuffed Cucumber

Combine first 6 ingredients on small plate. Mash with fork until thoroughly blended together.

Stuff cucumbers. Chilled for 2 hours. Cut into scant 1/2 inch slices. Placed each slice on cracker. Makes about 40.