Svetlana’s Recipes

Ingredients:

-2 teaspoons olive oil
-1 pound chicken breast tenders, cut into strips
-1 (16-ounce) package frozen pepper stir fry
-2 tablespoons salt-free Mexican seasoning
-8 (8-inch) fat-free flour tortillas
-1/2 cup shredded Monterey Jack cheese
-sour cream (optional)
-salsa (optional)

1. Heat oil in a large nonstick skillet over medium-high heat
2. Add chicken, and cook, stirring, occasionally, 6 minutes
3. Remove chicken and set aside
4. Add pepper, stir-fry, garlic, and Mexican seasoning to pan
5. Saute 6 minutes or until vegetables are tender and most of water has evaporated
6. Add chicken, and cook 2 to 3 minutes or until thoroughly heated
7. Warm tortillas according to package directions
8. Spoon about 1/2 cup chicken mixture onto each tortilla
9. Sprinkle each with 1 tablespoon cheese
10. Fold botoom and sides of tortillas to center
11. Serve with reduced-fat sour cream and salsa, if desired

Ingredients:

-1 (8-ounce) package 1/3-less fat cream cheese
-1/2 cup fat-free cottage cheese
-3 tablespoons egg substitute
-8 prepackaged crepes (such as Melissa’s)

1. Place first 3 ingredients in a microwave-safe bowl
2. Microwave at Medium-Low 3 minutes, stirring every minute or until cheese is softened; whisk until smooth
3. Place about 2 tablespoons cheese mixture in center of each crepe; fold opposite sides of each crepe in toward center, forming a square

Ingredients:

-1 pound chicken breast tenders, chopped
-2 teaspoons salt-free Mexican seasoning
-cooking spray
-1 teaspoon olive oil
-1/2 cup chopped onion
-4 (8-inch) flour tortillas
-1 cup (4 ounces) shredded reduced-fat Cheddar or part-skim mozzarella cheese
-1/2 cup salsa
-sour cream (optional)

1. Sprinkle chicken with seasoning
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat
3. Add chicken, and onion; saute 7 to 8 minutes or until chicken is done
4. Remove chicken and onion from pan; wipe pan dry with paper towels. Coat pan with cooking spray. Place over medium-high heat until hot
5. Place 2 tortillas in pan
6. Sprinkle 1/4 of chicken mixture and cheese over 1 side of each tortilla
7. Fold tortillas in half
8. Cook 3 minutes on each side or until golden
9. Repeat procedure with remaining tortillas, chicken mixture, and cheese
10. Cut each folded tortilla into 2 wedges
11. Serve with salsa and sour creams

Ingredients:

-1 (12-ounce) package romaine lettuce, chopped
-12 ounces of grilled chicken breast strips, coarsely chopped
-2 cups grape tomatoes, halved
-3/4 cup chopped seeded cucumber
-1/3 cup reduced-fat feta cheese
-2 tablespoons sliced ripe olives
-1/4 cup thinly sliced red onion
-1/4 teaspoon freshly ground black pepper
-1/4 cup reduced-fat olive oil vinaigrette
-1 tablespoon fresh lemon juice (1/2 lemon)

1. Combine first 8 ingredients; toss gently
2. Combine vinaigrette and lemon juice in a small bowl; stir with a whisk
3. Pour dressing over lettuce mixture; toss gently

Ingredients:

-2 tablespoons light cream cheese with chives and onion
-4 (6-inch) pitas
-4 (1-ounce) slices deli turkey
-1 small red bell pepper, thinly sliced

1. Spread 2 tablespoons cream cheese over each pita
2. Top each with 1 turkey slice and pepper strips
3. Roll up, and secure with wooden picks

*If the pitas are difficult to roll, cover them with paper towels, and microwave at HIGH 20 seconds

Ingredients:

-2 tomatoes, skinned, seeds removed, and chopped into 1/4-inch chunks
-1 red onion, peeled and chopped into 1/4-inch chunks
-1 red pepper, seeds removed and chopped into 1/4-inch chunks
-1 lime juice, juiced
-1 clove of garlic, finely chopped
-2 stalks of celery, finely chopped

1. Place the tomato chunks between several sheets of paper towel and press tightly
2. Squeeze the juice out of them
3. Mix the chopped tomatoes, onions, and pepper in a bowl
4. Squeeze the lime juice over the top and add the garlic and celery
5. Add sea salt, if desired, but it is a good idea to taste it first
6. Mix everything together well, cover, and let marinate a few hours before serving

Ingredients:

-1/2 cup shredded red cabbage
-1/2 cup shredded yellow cabbage
-5 carrots, shredded
-1/2 red pepper, cut into thin strips
-1/2 cup fresh mint, chopped
-1 cup Mung bean sprouts
-1 pack springs roll sheets

1. Mix all ingredients together in a large bowl
2. Spoon a small amount of the mixture onto one end of each spring roll sheet and roll into a cone shape

Ingredients:

-1 large head of romaine lettuce
-3 large tomatoes, finely chopped
-1 avocado, peeled, pitted, and finely chopped
-1 handful alfalfa sprouts
-2 tablespoons fresh cilantro, finely chopped
-basil, oregano or mint, finely chopped
-onion and/or garlic, finely chopped (optional)

1. Separate the leaves of the romaine lettuce and place on a plate
2. In a bowl, mix together the tomatoes, avocado, alfalfa, cilantro, basil, oregano or mint, onion and garlic (if using) to make the filling
3. Spoon a generous amount of the filling at one end of each lettuce leaf
4. Roll the sides of the leaf over, fold it in half
5. Continue until you have used all the filling and then eat like a sandwich

Ingredients:

-2 cups soft dark greens (such as spinach or watercress)
-2 avocados, peeled and pitted
-1 clove garlic, peeled
-1-inch piece fresh ginger
-1 cup almonds, soaked for 12 hours and sprouted for 1 day
-8 Chinese leaves
-1 cup bean sprouts
-1/2 cup chives
-1/2 cup green onions, cut into thin strips

1. Mince the dark greens with the avocado, garlic, ginger and sprouted almonds until smooth but still chunky
2. Cut the Chinese leaves so that you are only using the top 4-inch portion
3. Spread some of the mixture onto the top of a Chinese leaf
4. Place the bean sprouts, chives and spring onions on the leaf lengthwise
5. Roll up the leaf so it overlaps
6. Place the spring rolls open side down on a plate
7. Serve with Sweet Apricot Sauce

Ingredients:

-3 beets, peeled
-1 small root ginger, sliced
-3 to 4 cloves garlic, peeled
-6 to 7 bay leaves
-2 carrots, chopped
-2 stalks celery
-2 tablespoons apple cider vinegar
-1 tablespoon honey
-3 to 4 oranges, peeled, seeds removed
-1 cup olive oil
-sea salt to taste
-1/2 cup walnuts
-1/4 head cabbage, diced or grated
-1 to 2 carrots, diced or grated
-1 bunch parsley, diced or grated

1. Blend the beets, ginger, garlic, and bay leaves with 2 cups water in a blender
2. Pour the mixture into a big bowl
3. Blend the carrots, celery, apple cider vinegar, oranges, honey, olive oil, and sea salt with 2 cups water about 30 seconds
4. Stop the blender; add the walnuts and blend on low speed very quickly, so they break into small pieces but do not blend
5. Pour in the same bowl and stir
6. Add the cabbage, carrots, and parsley to the blended mixture
7. Stir and serve

Ingredients:

-1 tablespoon chopped fresh cilantro
-1/2 tablespoon fresh lime juice
-1/2 tablespoon white wine vinegar
-1 teaspoon minced jalapeno pepper
-1/2 teaspoon extra-virgin olive oil
-1/8 teaspoon salt
-freshly ground pepper
-1/2 medium mango, cut into small cubes
-1/4 small papaya, cut into small cubes
-1/3 cup chopped red onion
-1/4 cup fresh pineapple cubes
-1/2 small red bell pepper, chopped

1. Stir together the cilantro, lime juice,vinegar, jalapeno, oil, salt, and pepper in a bowl
2. Add the mango, papaya, onion, pineapple, and bell pepper; toss to combine
3. Let stand about 1 hour at room temperature to blend the flavors
4. If not serving immediately, cover and refrigerate up to 1 day
5. Return to room temperature before serving

*This fruit salsa makes an excellent side dish for grilled chicken, fish, or shellfish*

Ingredients:

-1 medium savoy cabbage head (about 1 1/2 pounds)
-1 tablespoon vegetable oil
-1/4 cup minced onion
-1 1/4 cups long-grain brown rice
- 2 1/2 cups low-sodium vegetable broth
-1 tablespoon grated orange zest
-1 tablespoon chopped fresh thyme
-1/4 teaspoon salt
-freshly ground pepper

1. Fill a large saucepan two-thirds full of water and bring to a boil
2. Fill a large bowl two-thirds full with ice water
3. Carefully separate the cabbage leaves, discarding the tough ones close to the core
4. With tongs, working in batches, immerse the leaves in the boiling water until wilted, 15-30 seconds
5. Immediately transfer to the ice water to stop the cooking
6. Drain the cabbage
7. Reserve 8 large leaves; thinly slice the remaining cabbage
8. Preheat oven to 325 degrees F
9. Heat a large ovenproof saucepan
10. Swirl in the oil, add the onion
11. Saute until translucent, 3-5 minutes
12. Add the rice and toss to coat
13. Add the sliced cabbage, the broth, orange zest, thyme, salt, and pepper; bring to a simmer
14. Cover and bake until the rice is tender and has absorbed all the liquid, about 40 minutes
15. Fluff with fork
16. Divide the rice mixture among the 8 reserved cabbage leaves
17. Fold in the sides of the leaves over the stuffing, then roll the leaves to enclose the stuffing
18. Steam until heated through, about 5 minutes

Ingredients:

-2 bunches asparagus, trimmed
-1 tablespoon olive oil
-1 tablespoon grated Parmesan cheese
-1/2 teaspoon chopped fresh thyme
-1/4 teaspoon salt
-freshly ground pepper
-fresh lemon juice

1. Preheat oven to 425 degrees F
2. Combine the asparagus, oil, Parmesan cheese, thyme, salt, and pepper on a baking sheet
3. Spread the asparagus in a single layer on a baking sheet
4. Roast, tossing once, until tender, 10-15 minutes
5. Sprinkle with lemon juice just before serving, warm or at room temperature

Ingredients:

-4 large plum tomatoes, seeded and chopped
-2 teaspoons olive oil
-2 teaspoons balsamic vinegar
-1/4 teaspoon salt
-freshly ground pepper
-1 cup packed fresh flat-leaf parsley leaves, finely chopped
-1 garlic clove, minced
-1/2 teaspoon grated lemon zest
-1/4 teaspoon salt
-1/4 teaspoon pepper
-4 (1/4-pound) skinless boneless chicken breasts

1. To prepare relish, combine the tomatoes, oil, vinegar, salt, and pepper in a bowl
2. Cover and let stand at room temperature
3. Preheat the oven to 450 degrees F
4. Spray a baking sheet with nonstick spray
5. Combine the parsley, garlic, lemon zest, salt, and pepper in a small bowl
(the zest of lemon is the peel w/out any of the pith (white membrane)
6. Place the chicken breasts, skinned-side down, between 2 sheets of wax paper
7. Pound the chicken to 1/4-inch thickness, using a meat mallet
8. Remove and discard the top sheet of wax paper
9. Spread the chicken with the parsley mixture
10. Start with the narrower ends and roll each chicken breast around the filling
11. Remove and discard the remaining wax paper
12. Place the chicken, seam-side down, on the baking sheet
13. Bake until the chicken is cooked through, 10-12 minutes
14. Let stand 5 minutes
15. Slice each breast on the diagonal into pieces
16. Serve with the relish
17. Enjoy

*one of my favorite recipes*

Ingredients:

-1 small papaya, peeled, seeded, and chopped
-1/2 red bell pepper, seeded and chopped
-1 medium red onion, chopped
-2 tablespoons fresh lime juice
-1 tablespoon fresh chopped cilantro
-1 tablespoon minced jalapeno pepper
-1/2 teaspoon salt
-2 tablespoons all-purpose flour
-freshly ground pepper
-1 pound sea scallops, muscle tabs removed
-1 tablespoon olive oil

To make the salsa:
Combine the papaya, bell pepper, onion, lime juice, cilantro, jalapeno, and 1/4 teaspoon of the salt in a bowl.

1. Combine the flour, ground pepper, and the remaining 1/4 teaspoon salt in a large zip-close bag
2. Add the scallops, seal the bag and shake to coat the scallops
3. Heat large nonstick skillet
4. Swirl in the oil
5. Shake the excess four off the scallops and place them in the skillet
6. Cook, turning, until the scallops are golden brown on the outside, and just opaque in the center, about 1 minute per side
7. Serve the scallops over the salsa

Ingredients:

-1 cup warm water
-1/2 tablespoon honey
-2 teaspoons active dry yeast
-2 cups + 2 tablespoons bread flour
-3/4 teaspoon salt

1. Mix 1/4 cup of the water with the honey, yeast, and enough of the bread flour to make a thin batter
2. Place the batter in a warm area and cover with plastic wrap or a damp towel
3. Allow the batter to sit for one hour, or until it becomes frothy and increases in bulk
4. Add 1/2 cup of the water, the remaining flour, and salt and mix until the dough starts to gather around the spoon, adding the remaining 1/4 cup water if necessary
5. Turn out the dough on a lightly floured counter
6. Knead until the dough is smooth and elastic, about 10 minutes
7. Spray a large bowl with nonstick spray
8. Put the dough in the bowl
9. Cover loosely with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour
10. When pressed with a finger, the dough should hold the impression for a few seconds
11. Turn out the dough on a lightly floured counter
12. Knead briefly to releasethe air in the dough
13. Divide the dough into 4 equal pieces and shape each into a ball
14. Place on a baking sheet
15. Cover the balls with plastic wrap and let rise a second time in a warm spot, about 1/2 hour

For whole-wheat pizza dough:
Use 1 3/4 cups bread flour, 3/4 cups whole-wheat flour, and 4 teaspoons active dry yeast

Ingredients:

-2 tablespoons rice vinegar
-2 tablespoons reduced-sodium soy sauce
-1 tablespoon honey
-2 teaspoons minced peeled fresh ginger
-1 teaspoon dry mustard
-1 teaspoon Asian (dark) sesame oil
-1/4 teaspoon crushed red pepper
-3 tablespooons sesame seeds
-1/2 teaspoon salt
-freshly ground pepper
-4 (1/4 pound) skinless boneless chicken breast halves
-1 tablespoon vegetable oil
-4 cups rinsed mixed baby greens, or shredded rinsed romaine lettuce

To prepare the dressing
1. Combine vinegar, soy sauce, honey, ginger, mustard, sesame oil, and red pepper in a small saucepan
2. Bring the mixture just to a boil, them remove from the heat

1.Combine the sesame seeds and pepper on a piece of wax paper
2. Coat the chicken on both sides with the sesame seed mixture
3. Heat the vegetable oil in a large nonstick skillet, then add the chicken
4. Cook, turning, until cooked through, 4-6 minutes per side
5. Transfer the chicken to a cutting board
6. Cut each chicken breast on the diagonal into pieces
7. Arrange the greens on plates
8. Keeping the chicken slices together, arrange each chicken breast over greens
9. Drizzle each serving with the dressing and serve at once

Ingredients:

-1 (7-ounce) can refrigerated breadstick dough
-2 tablespoons cream cheese, softened
-2 tablespoons seedless raspberry jam
-1 teaspoon sugar

1. Preheat the oven to 400 degrees
2. Unroll dough (do not separate into strips)
3. Spread cream cheese evenly over dough
4. Spread jam evenly over cream cheese, and sprinkle with sugar
5.Beginning at short end, roll up dough tightly, jellyroll fashion
6. Pinch seams to seal (do not seal ends of roll)
7. Cut roll along perforations in dough into 5 slices
8. Place slices, cut sides up, in lightly greased muffin pans
9. Bake at 400 degrees for 15 minutes

Ingredients:

-2 cups all-purpose flour
-2 teaspoons baking powder
-1/3 cup sugar
-1/3 cup cold butter, cut into pieces
-3/4 cup whipping cream
-1 1/2 teaspoons vanilla extract
-1/2 cup frozen blueberries
-1 teaspoon whipping cream
1 tablespoon granulated sugar

1. Preheat oven to 425 degrees
2. Combine flour, baking powder and sugar in a bowl
3. Cut in butter with a pastry blender or 2 forks until crumbly
4. Stir in 3/4 cup whipping cream and the vanilla until dry ingredients are moistened
5. Gently fold in blueberries
6. Turn dough out onto a lightly floured surface
7. Pat dough into an 8″ cirle on a light greased baking sheet
8. Cut into 8 wedges, using a sharp knife (do not separate wedges.)
9. Brush wedges evenly with 1 tablespoon whipping cream
10. Sprinkle with granulated sugar
11. Bake at 425 degrees for 25 to 30 minutes or until golden brown

Ingredients:

-1 (12-ounce) can white tuna in water, drained
-1 cup frozen petite green peas, thawed
-3/4 cup chopped celery
-3/4 cup mayonnaise
-1 tablespoon lemon juice
-1 teaspoon curry powder
-1/2 teaspoon salt
-1/4 teaspoon pepper

-1 (10-ounce) package mixed salad greens
-3/4 cup chow mein noodles

1. Combine first eight ingredients in a large bowl
2. Cover and chill at least 1 hour
3. Serve over greens, and sprinkle with chow mein noodles

Ingredients:

-4 (6 1/2-ounce) cans minced clams
-3 medium-sized potatoes (about 2 pounds)
-6 tablespoons butter, divided
-1 small onion, diced
-3 cups milk
-1/2 teaspoon salt
-1/4 teaspoon pepper

1. Drain clam, reserving clam juice
2. Peel potatoes, and cut into 1/2″ cubes
3. Melt 2 tablespoons butter over medium heat
4. Add diced onion, and saute until tender
5. Add reserved clam juice and the potatoes
6. Bring to a boli over medium-high heat
7. Reduce heat, and simmer 10 minutes or until potatoes are tender, stirring occasionally
8. Remove 1 cup potatoes with a slotted spoon
9. Mash potatoes and return to the pan
10. Stir in clams, remaining 4 tablespoons butter, the milk, salt, and pepper
11. Cook until thoroughly heated, stirring occasionally

Ingredients:

-12 giant ladyfinger biscuits (about 5 oz)
-3 tablespoons pure maple syrup, divided
-1 cup lower-fat non-dairy whipped topping
-1 cup prepared fat-free chocolate pudding
-1 large banana
-1/4 cup chopped walnuts

1. Arrange 6 ladyfingers in a single layer across the bottom of prepared loaf pan
2. Drizzle evenly with 2 tablespoons of the maple syrup
3. In a medium bowl, fold whipped topping into chocolate pudding
4. Slice 2/3 banana and arrange in single layer over the ladyfingers
5. Spoon 1/2 of the pudding mixture over the banana and spread evenly
6. Wrap the remaining banana and set aside
7. Arrange the remaining 6 ladyfingers in single layer over the pudding and drizzle the remaining 1 tablespoon maple syrup over the ladyfingers
8. Pipe the rest of the pudding mixture onto the ladyfingers
9. Cover and refrigerate for at least 1 hour or for up to 1 day
10. Just before serving, slice the remaining banana and arrange decoratively down the center of the tiramusu
11. Sprinkle with chopped walnuts

Ingredients:

-2 cups all-purpose flour
-1 teaspoon baking soda
-1 cup soft margarine
-1 1/2 cups lightly packed brown sugar
-2 large eggs
-2 tablespoons milk
-2 teaspoons vanilla
-2 1/3 cups quick-cooking rolled oats
-1/2 cup mini semi-sweet chocolate chips

1. In a medium bowl, stir together flour and baking soda
2. In a large bowl, using an electric mixer or wooden spoon, beat margarine and brown sugar until light and fluffy
3. Add eggs, milk and vanilla and beat well
4. Stir in flour mixture nad mix well
5. Stir in oats and chocolate chips
6. Drop by tablespoonfuls, about 2 inches apart, onto baking sheets
7. Bake in preheated over for 16 to 18 minutes, or until slightly golden brown
8. Cool on baking sheets for 5 minutes, then remove to rack to cool completely

**Make crisp cookies by cooking them for maximum time suggested or make soft cookies by cooking them for about 2 minutes less than the minimum suggested baking time**

Ingredients:

-4 leaves romaine lettuce
-4 (8-inch) flour tortillas
-2 1/2 cups cooked diced chicken breasts
-1/2 cup diced tomato (about 1 medium)
-8 thin slices red onion
-1 avocado, sliced
-1 teaspoon freshly squeezed lemon juice
-1 clove garlic, minced
1/4 cup lower-fat mayonnaise

1. Lay a lettuce leaf on each tortilla
2. In the center of each lettuce leaf, place equal portions of chicken, tomato and onion
3. Brush avocado slices with lemon juice
4. Layer on top of the onion
5. In a small bowl, stir together garlic and mayonnaise
6. Drizzle over chicken and vegetables
7. Tucking in one end of the tortillas, roll each one up as tightly as possible and serve

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