Vegetarian Panini

Ingredients:

3	tbsp (45 mL) light mayonnaise
1	tbsp (15 mL) finely chopped fresh basil leaves
1	garlic clove, pressed
4	slices Italian bread, cut 1/2 in. (1 cm) thick
4	slices (1 oz/30 g each) mozzarella or Provolone cheese
1/2	cup (125 mL) loosely packed fresh baby spinach leaves
2	jarred roasted red peppers, drained and patted dry

Directions:

1. In small mixing bowl, combine mayonnaise, basil and pressed garlic; mix well. Lightly spray one side of each bread slice with canola oil using Kitchen Spritzer. Place bread slices oil side down on Cutting Board; spread with mayonnaise mixture.
2. To assemble panini, arrange one slice of cheese, spinach and one red pepper over half of the bread slices. Top with remaining cheese and remaining bread slices, oil side up. 3. Heat Grill Pan over medium heat 5 minutes. Place panini in pan; top with Grill Press and cook 3–4 minutes or until bread is golden brown. Turn over; cook 3–4 minutes or until bread is golden brown and cheese is melted. Remove panini from pan to Cutting Board. To slice panini, position spatula over top of panini. Insert tip of Chef's Knife through the back of the slot and press knife downwards through the rest of the slot.

Yield: 2 panini
Nutrients per serving: (1 panini): Calories 410, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 50 mg, Sodium 1140 mg, Carbohydrate 36 g, Fiber 2 g, Protein 20 g

Indian Spiced Beef Filets with Cucumber Raita

Raita
1	cup low-fat plain yogurt, strained (see below)
1/4	cucumber, peeled and seeded
1	large jalapeño pepper, seeded and finely chopped
1	tablespoon lime juice
1	tablespoon snipped fresh cilantro
1	tablespoon snipped fresh mint
1/4	teaspoon salt
Beef Filets
2	garlic cloves, pressed
1	teaspoon ground cumin
1	teaspoon curry powder
1/2	teaspoon cayenne pepper
1/4	teaspoon salt
2	beef tenderloin filets, 2 inches thick (6-8 ounces each)
1	teaspoon olive oil

Directions:

1. For raita, place drained yogurt in small bowl. Slice cucumber into 1/4-inch-thick slices; cut each slice in half. Add cucumber, jalapeño pepper, lime juice, cilantro, mint and salt to yogurt; mix well. Cover; refrigerate at least 1 hour to allow flavors to blend.
2. Meanwhile, for beef filets, combine garlic, cumin, curry powder, cayenne pepper and salt in small bowl; rub evenly over both sides of filets. Cover; refrigerate at least 30 minutes.
3. Preheat oven to 350°F. Heat oil in (8-in.) Sauté Pan over medium-high heat until hot. Place filets in pan; cook 2 minutes. Turn filets over; place pan in oven. Roast 12-15 minutes or until thermometer registers 155°F. Remove filets to cutting board; tent with aluminum foil. Let stand 5 minutes (temperature will continue to rise) or until internal temperature reaches 160°F for medium doneness. Cut each filet into slices. Serve with raita.

Yield: 2 servings
Nutrients per serving: Calories 400, Total Fat 19 g, Saturated Fat 7 g, Cholesterol 115 mg, Carbohydrate 13 g, Protein 43 g, Sodium 760 mg, Fiber 1 g

Diabetic exchanges per serving: 1 starch, 3 low-fat meat (1 carb)
Cook's Tips: Draining yogurt overnight provides a thicker consistency to the raita and prevents it from becoming watery when the cucumbers are added. To drain yogurt, moisten paper towels with water, squeeze dry and place in bottom of small colander. Place yogurt in colander, then place colander in small bowl. Cover and refrigerate overnight; discard liquid.

Monster Cookies

12 eggs
2 lb. brown sugar
4 c. white sugar
1 tbsp. Karo syrup
8 tsp. baking soda
7 c. flour
1 tbsp. vanilla
1 lb. butter
3 lb. peanut butter
18 c. oatmeal
1 lb. chocolate chips
1 lb. M&M'S® (plain)

Mix in bowl in order given. Drop by large tablespoon or ice cream scoop and flatten. Do not use flour on the scoop.

Bake for 12 minutes at 350°F. Do not over bake.

Monster Cookies - Small Batch:

3 eggs
1 c. brown sugar
1 c. white sugar
1 tsp. Karo Syrup
2 tsp. baking soda
1 3/4 c. flour
1 tsp. vanilla
1 stick butter
1 1/2 c. peanut butter
3 c. quick oatmeal
1/4 lb. chocolate chips
1/4 lb. M&M'S® (plain)

Mix in bowl in order given. Drop by large tablespoon or ice cream scoop and flatten. Bake for 12 minutes at 350°F. Do not over bake.

Homemade Thin Mint Cookies

Chocolate Cookie Wafers

• 1 (18 1/4 ounce) package fudge cake mix
• 3 tablespoons shortening, melted
• 1/2 cup cake flour, measured then sifted
• 1 egg
• 3 tablespoons water
• nonstick cooking spray

Coating

• 3 (12 ounce) bags semi-sweet chocolate chips
• 3/4 teaspoon peppermint extract
• 6 tablespoons shortening

Combine chocolate wafer ingredients in a bowl until well mixed.  You may need to get your hands in there!

 

On a surface lightly dusted with flour, shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter.

 

Wrap in plastic wrap, waxed paper or parchment and freeze for at least 1-2 hours, until dough is very firm and can be sliced into wafers.

 

Preheat oven to 375F.

Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet.

These cookies are firm and will not spread very much, so you can put them quite close together.

Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.

Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.

Stir once again, and if chocolate is not a smooth consistency, continue to nuke in 30-second intervals until smooth.

Use a fork to dip each wafer in the chocolate.

Tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.

Refrigerate until firm.