Avocado-Yogurt Dip with Cumin

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1536783

Smoked Salmon and Cheese Mini Twice-Baked Potatoes

12 servings (serving size: 1 stuffed potato half)

Ingredients

6 small Yukon gold or red potatoes (about 2 pounds)
1 teaspoon olive oil
1/2 teaspoon salt, divided
Cooking spray
2 tablespoons fat-free milk
1 tablespoon butter
1/2 teaspoon black pepper
1/2 cup (2 ounces) finely grated white cheddar cheese
2 tablespoons finely chopped smoked salmon (1 ounce)

Preparation

Preheat oven to 400°.
Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes.
Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400° for 15 minutes or until thoroughly heated.

Nutritional Information
Calories: 96 (27% from fat)
Fat: 2.9g (sat 1.7g,mono 0.6g,poly 0.1g)
Protein: 3.5g
Carbohydrate: 13.6g
Fiber: 0.9g
Cholesterol: 8mg
Iron: 0.7mg
Sodium: 159mg
Calcium: 37mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1599589&adsqs=raid:1866149

Chicken-Garbanzo Salad

Prep: 18 minutes.

Yield: 4 servings (serving size: 1 3/4 cups)

Instead of serving this Mediterranean-style salad with pita wedges, make sandwiches. Spoon about 1/2 cup into pita halves lined with extra spinach leaves.

Ingredients

1 (9-ounce) package frozen cooked chopped chicken breast, thawed
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cup chopped seeded cucumber (about 1 small)
1/2 cup chopped green onions (about 4 small)
1/4 cup chopped fresh mint or basil
1/2 cup plain fat-free yogurt
2 garlic cloves, minced
1/4 teaspoon salt
2 cups prepackaged baby spinach leaves
1/3 cup (1.3 ounces) feta cheese with cracked pepper, crumbled
4 lemon wedges

Preparation

Combine first 8 ingredients; toss gently. Gently fold in spinach leaves and feta cheese. Serve salad with lemon wedges.

Nutritional Information
Calories: 258 (21% from fat)
Fat: 6g (sat 2.7g,mono 1.6g,poly 1g)
Protein: 27.8g
Carbohydrate: 22.9g
Fiber: 4.9g
Cholesterol: 66mg
Iron: 2.9mg
Sodium: 675mg
Calcium: 190mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1732843

Sautéed Zucchini

Servings: 4 servings

Time: 10 minutes

1 tsp olive oil
2 medium zucchini, cut into 2 inch julienne strips
2 cloves garlic, sliced thin

salt and fresh pepper

In a 12 inch skillet, heat on high flame. When the pan is hot, add the olive oil. When oil is hot, add garlic and sauté until golden. Add zucchini, salt and pepper and sauté until tender, about 5 minutes

Recipe Website

http://www.recipetips.com/

Creamy Potato Soup Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Serving Description: Makes approximately 8 cups of soup.
Servings: 6 (Original Servings: 6)


Ingredients

2 tablespoons unsalted butter
2 medum onions, chopped - 2 cups
salt and pepper to taste
3 large cloves garlic, sliced
2 pounds russett potatoes, peeled, cut into 3/4 inch chunks
4 cups homemade or canned chicken broth
2 bay leaves
1 cup whole milk
1/2 cup light or heavy cream
paprika for garnish if desired

Directions

Melt butter in large sauce pan over medium heat.
Add onion, season with salt and pepper, cook gently, stirring occasionally for 8-10 minutes.
Add garlic and cook for 2 minutes.
Add potatoes, stir, pour in the broth and add bay leaves.
Bring to simmer, partially cover, reduce heat to medium low and simmer gently until the potatoes are tender. Approximately 25-30 minutes.
Discard bay leaves.
Pureé soup in a blender in batches. Fill blender 2/3 full and vent the lid to let the steam escape. If you want a chunkier soup, only pureé half of the soup.
Return soup to the pot.
Add milk and cream and heat through.
Season with salt and pepper to taste and paprika if desired.

4 Steps to Making Perfect Pan Gravy

The secret to lump-free gravy?
- Use a whisk! It’s the best tool to distribute ingredients quickly and evenly.
- Whisk your thickener (like flour or cornstarch) into a small amount of broth or water before adding it to your gravy.
-Adding your thickener directly into the gravy can cause gooey lumps that are hard to mix in.
- And strain the gravy through a fine sieve and return it to the pan to continue cooking; then if you want it thicker, use the thickening method described above.

Step 1
After removing the turkey from the roasting pan, pour any pan juices and fat into a large glass measuring cup and place in the freezer so the fat rises to the top, about 10 minutes. Skim the fat off with a spoon and discard. Add any accumulated juices from the resting turkey to the defatted pan juices; add enough chicken broth (or other stock) so the combined liquids measure about 5 cups total.

Step 2
Set the roasting pan over two burners on medium-high heat. Add 3/4 cup deglazing liquid, such as white wine, vermouth or brandy; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced. Add the 5 cups of broth mixture. Increase the heat to high and return to a boil, whisking often and scraping up any remaining browned bits. Boil until reduced to about 2 3/4 cups, 8 to 12 minutes.

Step 3
Combine 1/2 cup broth or stock and 1/4 cup all-purpose flour in a small bowl. Whisk the mixture into the roasting pan. Boil, whisking constantly, for 2 to 3 minutes.

Step 4
Remove the pan from the heat and pour the gravy through a fine sieve into a large measuring cup. Season to taste with herbs, salt and pepper, if desired.