This Week's AM and PM Buffalo Recipe

Shrimp Tian Salad and Parmesan Crisps

Nadja's Petite Angel Cake Recipe Suggestions

Nadja's Brownie Recipe Suggestions

Nadja's Great Healthy Recipes

    R Recipes that use Nadja's Brownies or Nadja's Petite Angel Cakes

Shrimp Tian Salad and Parmesan Crisps

Pistachio & Almond -Crusted Chicken with Light Cream Sauce

Garlic Parmesan Fries

Bean Salad

Light and Easy Devilled Eggs

Blue Cheese Filled Baby Potato Appetizers

Slimmed Down Spinach & Artichoke Dip

Grilled Chicken Breast with Raspberry Vinaigrette Dressing

Petite Strawberry Angel Cakes  R

Chicken & Black Bean Quesadillas

Savory Shrimp Bites

Light Hollandaise Sauce

Crispy French Toast Angel Cakes  R

Potato Crust Spinach and Mushroom Quiche

Cornmeal-Crust Chicken Salad

Pumpkin Chiffon Angel Cakes  R

Light Lemon Meringue Pie

Baked Alaska  R

Jello Petite Angel Cakes  R

Tiramisu  R

Italian Cassatta Cake  R

Strawberry Shortcake Surprise  R

Sinful Chocolate Pudding Cake  R

Brownie Sundae  R

Blue Cheese Potato Salad

Oven - Fried Chickpeas

Chicken and Almond Pita Snacks

Mocha Cream Cheese Pie

Holiday Pumpkin Pie-Fat Reduced

Seafood Medley Ceviche

Oven Fried Breaded Eggplant

Red White and Blue Biscuits

Primavera Shrimp Pasta Salad

Grilled Tuna Pinwheel Appetizers

Pear and Cream Cheese Fat Reduced Muffins

Spinach Cheese Strudel Appetizer

Sugar and Spice Snack Mix

Strawberry Sundaes  R

Oatmeal Chocolate Chip Cookies

Chicken Breast in White Wine Caper Sauce

Shrimp Tian Salad and Parmesan Crisps  back>

Discover new ingredients such as celery root. Serve this impressive light salad as a first course. Can be made hours ahead and assembled when ready to serve.

8oz Small Shrimp cooked

8oz Celery Root (approximately ½ a Celery Root)

1 Green Apple

½ cup Light Mayonnaise

1 tsp. Curry powder

2 teaspoons each finely chopped Chives, Dill, Parsley

½ tsp. salt

3/4 cup Parmesan Cheese, shredded.

Cut the Shrimps into chunks

Peel the celery root. Cut in half and slice into thin julienne slivers. (Or cut ½ celery root into quarters and chop in a food processor.)

Remove core and dice apple into small pieces. (Or cut into quarters and chop in a food processor).

Mix shrimps, celery, diced apple, mayonnaise, curry powder and herbs. Place covered in refrigerator.

Use a non-stick baking sheet, spread the parmesan cheese in to 3 inch circles (aprox 2 Tablespoons of shredded cheese for each circle) Baked at 375 degrees until the cheese in golden brown about 6-7 minutes

Let cool then gently lift from the cookie sheet using a spatula.

At serving time, divide the shrimp salad on 6 salad plates. Form into the shape of a circle. Top each plate with a parmesan crisp.

Makes 6 servings

Pistachio & Almond -Crusted Chicken with Light Cream Sauce  back>

Fancy or family friendly.  Here is a great chicken dish that you can prepare for company or for your family by making a simple substitution. For impressive entertaining use wine in the recipe, for everyday cooking substitute with chicken broth.  Delicious results both ways!

Servings: Serves 4

Ingredients

1/2 cup chopped raw pistachios (about 2 ounces)

1/2 cup chopped raw slivered almonds (about 2 ounces)

1/2 cup Panko (Japanese breadcrumbs)*
1/4 cup Dijon mustard
3 tablespoons chopped fresh basil
1 teaspoon  dried rosemary
4 5-ounce skinless boneless chicken breast halves

2 tablespoons (about) olive oil

Preparation

Preheat oven to 400°F. Coarsely grind nuts in processor.  Transfer to shallow baking dish and stir in Panko* crumbs. Mix mustard, basil and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper. 

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Add to baking sheet.

Bake chicken in pre-heated oven until cooked through, about 10 to 14 minutes.

While chicken is baking prepare Cream Sauce.

Light Cream Sauce

1/2 cup chicken broth

1/2 cup dry white wine (OR substitute with additional ½  cup chicken broth)

1/4 cup chopped shallots
1/4 cup Fat Free Half and Half (OR substitute with ¼ cup Cream)
1 teaspoon Dijon mustard
1 tablespoon chopped fresh basil
 

Preparation

In the same skillet that chicken was cooked in, add white wine, chicken broth and shallots. Simmer over medium heat while stirring to scrape the brown bits from the bottom of the skillet until liquid is boiled down, about 4 minutes.  Add  cream , Dijon mustard and basil. Stir well  to blend flavors. Remove from heat. Season sauce to taste with salt and pepper. 

Spoon Mustard-Cream Sauce over chicken and serve immediately.  

*If you can't find Panko breadcrumbs, regular breadcrumbs can be used.

GARLIC PARMESAN FRIES  back>

No need to give up French Fries! These delicious crispy fries are one of my all time favorites. First they are baked in the oven until golden and then tossed with a touch of butter and cheese for added flavor.

2 pounds baking or russet potatoes, peeled and cut into ¼ inch thick strips

1 Tablespoon canola oil

½ teaspoon sea salt or regular salt

1 Tablespoon butter

5 garlic cloves minced (about 3 tsp)

2 Tablespoons finely chopped fresh parley

1 ½ Tablespoons grated parmesan or reggiano cheese

Cooking spray

Preheat oven to 400 degrees F.

Spray a baking sheet with cooking spray.

In a large plastic zip bag, mix potatoes, oil and salt, tossing well to coat potatoes.

Arrange potatoes in a single layer on baking sheet.

Bake for  45 minutes or until potatoes are golden brown. (Using a spatula, turn over after 20 minutes)

In a large nonstick skillet, cook butter and garlic over low heat for 2 minutes, stirring constantly. Add potatoes, cheese and parsley to the pan. Toss gently to coat. Serve right away.

4 servings

Calories 220, Fat 5, Carbs 38, Fiber 3.5, Protein 5

Bean Salad  back>

Easy recipe that can be served as a side dish or on a bed of lettuce as light lunch.

1 (15.5 ounce) can black beans drained and rinsed

1 (15.5 ounce) can black kidney beans drained

1 (15.5 ounce) can garbanzo beans drained

1 cup chopped green bell pepper

½  cup chopped green onions

3 Tablespoons wine vinegar

2 Tablespoons olive oil

1 teaspoon fresh lemon juice

¾  teaspoon freshly ground black pepper

½ teaspoon sea salt or regular salt

Combine all ingredients. Cover and chill.

Serves 12 (serving size ½ cup)

Calories 128

Fat 4 g

Protein 5.8

Fiber 6.3

Carb 20 g

Light and Easy Devilled Eggs  back>

 (made in a zip lock bag)

There’s enough cooking and cleaning to do during the holidays. Here’s an easy recipe that’s good for your waistline and your kitchen.

Make-ahead tip: Prepare the eggs up to 24 hours in advance, then store covered in the refrigerator or cooler until ready to serve.

12 large eggs
1/3 cup plain fat-free yogurt
3 tablespoons low-fat mayonnaise
1 tablespoon  Dijon mustard
1 to 2 teaspoons hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon black pepper

1/8 teaspoon paprika
3 strips fat reduced bacon, cooked very crisp and well blotted on paper towel.

Place the eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Reduce heat and continue boil gently for 10 minutes. Drain and rinse with cold running water until cool. Peel eggs and rinse to remove any small particles of shells. Slice eggs in half lengthwise, and remove yolks. Discard 3 yolks. Set open egg whites aside on a paper towel.

Put egg yolks in a bowl and smash until they are broken up. Add yogurt and mayonnaise, mustard, pepper sauce, salt and pepper. Mix well and put mixture into a 1 gallon size zip lock plastic bag. Using scissors cut one corner tip of the baggie and squeeze mixture into hollow centers of egg whites, about one Tablespoon yolk mixture into each egg white half.  Sprinkle with paprika .  Crumble crisp bacon slices and sprinkle bacon crumbs evenly over eggs. Cover and chill at least 1 hour.

Yield: 24 servings (serving size: 1 egg half)

NUTRITION PER SERVING
CALORIES 40. FAT 2.5g  PROTEIN 3.1g; CHOLESTEROL 80mg; CALCIUM 21mg; SODIUM 82mg; FIBER 0.0g; IRON 0.3mg; CARBOHYDRATE 1.3g

BLUE CHEESE FILLED BABY POTATO APPETIZERS  back>

Add variety to your entertaining with  these delicious savory Hors d’oeuvres.

12 large BABY yellow potatoes

¼ cup crumbled blue cheese

2 tbsp Chives, finally chopped

1/4 tsp salt

1/8 tsp pepper

2 Tablespoons finally grated parmesan cheese

Preheat oven to 400 degrees.

Place potatoes in a medium saucepan with enough water to cover. Cook on medium high heat 6-8 minutes until almost render. Drain. When cool enough to handle, cut of ends (just enough to make a flat surface that the potatoes can stand up) and discard ends.

Cut each potato in half. Using a ¼ teaspoon measure utensil or melon baller, scoop out potato, leaving a ¼ inch shell. Set potatoes hollow side up on a baking sheet that has been sprayed with fat free non stick cooking spray.

Mash potatoes. Add blue cheese and chives. Mix together until well blended.

Fill each potato shell with potato mixture..

Sprinkle evenly with parmesan cheese.

Bake for 7-10 minutes.

Each piece contains:

Calories 25

Fat 1 g

Protein 2g

Carbohydrate 8 g

SLIMMED DOWN SPINACH & ARTICHOKE DIP  back>

Here’s a delicious fat and calorie reduced version of a very popular party dip.

1 cup (8 ounces) block fat-free cream cheese, softened.

6 Tablespoons grated Parmesan cheese

1/3 cup reduced fat mayonnaise

2 teaspoons fresh lemon juice.

2 teaspoons minced garlic

1/2 teaspoon hot pepper sauce

¼ teaspoon Cayenne pepper or Paprika

½  teaspoon salt

1 (10 ounce) package frozen Spinach, thawed, squeezed dry and chopped

1 (12 0unce) package frozen artichoke hearts, thawed, well drained and chopped.

Pre-heat oven to 350 degrees.

Combine all ingredients except Spinach and Artichokes in a large bowl and stir until well blended.

Add spinach and artichokes and blend together well.

Spray an 8 in baking dish with cooking spray. Spoon in Spinach mixture. Bake 35 minutes or until slightly browned.

Serve warm with pita chips or veggies.

Can be made day before and refrigerated, covered. Take out of refrigerator 30 minutes before baking. Bake 35 minutes, or until mixture is hot and begins to brown.

Serves 6

Calories 78

Fat 3

Protein 5

Carbs 8

Fiber 4

Serve with pita chips!

Grilled Chicken Breast with

 Raspberry Vinaigrette Dressing  back>

Yield 8 servings.

8 (4 ounce, skinless, boneless chicken breasts halves)

1 tsp sea salt

1 tsp freshly ground pepper

4 tsp olive oil

10 ounces mixed greens

4 medium Roma tomatoes (sliced)

1 cup dried cranberries

Place each chicken-breast half between tow sheets of heavy-duty plastic wrap and pound to ½ inch thickness using a meat mallet or rolling pin. Salt and pepper both sides of each chicken breast half.

Heat oil in large skillet over medium-high heat. Add chicken, sauté 3 minutes per side, until golden and cooked through. Cook in batches if necessary to prevent from crowding the pan. 

Set cooked chicken aside or refrigerate if to be served later.

Arrange a bed of lettuce on each plate, garnish with sliced Roma tomatoes and dried cranberries. Top with cooked chicken and serve with dressing on the side.

RASPBERRY VINAIGRETTE DRESSING

1/2 c. raspberry vinegar
1 c. olive oil
1/2 c. pure maple syrup
1 tbsp. Dijon mustard
1 tsp. chopped tarragon
1/2 tsp. Salt

¼ tsp ground pepper

Combine all ingredients and mix well in mixer or food processor. Mix until dressing thickens and is well blended.

PETITE STRAWBERRY ANGEL CAKES  back>

1 package (6) Nadja’s Petite Angel Cakes

1 pound fresh Strawberries (washed and sliced)

1 cup Wegmans Triple Fruit (Raspberry, Strawberry and Blackberry) Fruit Spread

1 aerosol can Light Whipped Topping,

Place sliced strawberries in a large bowl.

Microwave Fruit Spread in a microwavable dish for 30 seconds on high power.

Add to Strawberries in bowl and mix well.

Place Petite Angel Cakes on 6 individual plates.

Top with 1/6 of Strawberry mixture

Garnish with Whipped cream.

Serve right away.

Serves 6

Calories per serving: 195

Fat 2 grams

Chicken & Black Bean Quesadillas  back>

The added mango gives this healthy recipe a delicious sweet and savory taste

Ingredients:

Nonstick cooking spray
4 (8-inch) whole wheat flour tortillas1 cup shredded skinless cooked chicken
3/4 cup (3 ounces) shredded reduced-fat Monterey Jack or Cheddar cheese

1/2 cup canned black beans, rinsed and drained 1/2 cup chopped mango

1 green onion with tops, sliced

1/4 cup chopped fresh cilantro

1/2 cup salsa

4 tablespoons  fat-free sour cream
Chopped fresh cilantro, for garnish (optional)

Instructions:

Pre-heat oven to 180 degrees. Spray a large skillet with nonstick cooking spray  and place over medium heat.  Take 1 tortilla and place on the skillet. Then sprinkle one half of the tortilla with one fourth of chicken, one fourth of the cheese, and one fourth of the beans, mango, onions and cilantro.

Using a spatula, fold over tortilla, press down with spatula and cook until tortilla is lightly browned. Flip over and cook until other side is lightly browned and the cheese is melted. Remove from pan onto a cookie sheet and keep un-covered in warm oven until all tortillas are cooked.  

Remove from oven. Transfer each tortilla to a cutting board. Cut each tortilla in half and top each  tortilla wedge with 1 tablespoon of salsa and 1/2 tablespoon of sour cream and transfer them to a serving plate, garnishing with chopped fresh cilantro if desired.

Serve with a salad.

Nutritional Information:

Servings 8

Calories: 140
Protein: 8 g
Carbohydrates: 13 g
Fat: 4 g
Cholesterol: 8mg
Sodium: 259 mg
Fiber: 2g

SAVORY SHRIMP BITES - GO SABRES  back>

Delicious easy to serve finger food for watching the Sabres game. The potatoes make a great base for the shrimp.

Steps #1 and #2 can be prepared ahead of time earlier in the day.

3/4 lb. medium shrimp (peeled and de-veined)

2 Tbsp extra virgin olive oil

2 small heads of garlic, minced

1 tsp salt

1/2 tsp pepper

1 tsp dried parsley

1 to 2 slim sweet potatoes or yams, peeled and sliced ¼ inch thick (enough for 30 slices)

1 Tbsp capers

½ cup diced tomatoes (drained)

Preheat oven to 425 degrees.

#1) Wash the shrimp and pat them dry with paper towels

In a medium glass bowl, combine shrimp, garlic, 1 Tbsp olive oil, ½ tsp salt and ¼ tsp pepper and parsley. Toss together and refrigerate.

#2) spray a cookie sheet with vegetable cooking spray. Place potato slices in a large bowl and toss with remaining 1 Tbsp oil, salt and pepper. Lay evenly on cookie sheet. Roast potatoes in oven for 10 minutes. Remove and turn over. Return to oven and bake for additional 10 minutes until golden brown. Remove from oven and set aside.

#3) Remove shrimp from refrigerator. Place in a skillet and sauté over medium-high heat for 3 minutes or until the shrimp have just turned pink on both sides and are cooked through.

Remove form heat. Stir in capers and diced tomatoes.

Place potato slices on a serving platter. Spoon a shrimp along with mixture on top of each potatoes slice. Serve right away.

Makes 30 pieces

Calories per piece 35 

Fat 1 grams

Carbs 2

Fiber .5 

LIGHT HOLLANDAISE SAUCE  back>

Can be used for Eggs Benedict or on Cooked Vegetables

Regular Hollandaise sauce has 470 calories and 51 grams of fat per serving. This healthier version tastes amazing at only 43 calories and 4 grams of fat!

ONE EGG WELL BEATEN

7/8  CUP FAT FREE LOW SODIUM CHICKEN BROTH        

1 TABLESPOON CORNSTARCH

2 TABLESPOONS LEMON JUICE

2 TABLESPOONS UNSALTED BUTTER, SOFTENED        

1/2 TEASPOON SALT

1/8 TEASPOON CAYENNE OR 1/2 TEASPOON TABASCO SAUCE

COMBINE THE EGG AND CORNSTARCH IN A SMALL SAUCEPAN AND MIX WELL. ADD CHICKEN BROTH.

COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICKENED AND BEGINS TO BOIL. BOIL FOR 30 SECONDS, STIRRING, THEN REMOVE FROM HEAT.

STIR IN REST OF INGREDIENTS UNTIL COMBINED.

YIELDS 5 SERVINGS

1/4 CUP IS 43 CALORIES

4 G FAT

1 G CARBS

Weight Watcher Points (tm) is 1

EGGS BENEDICT:

TOAST 4 SPLIT ENGLISH MUFFINS

PLACE ONE SLICE OF COOKED CANADIAN BACON ON EACH SIDE OF ENGLISH MUFFIN.

PLACE ONE POACHED EGG ON EACH SIDE OF ENGLISH MUFFIN

SPOON WARM HOLLANDAISE SAUCE ON EACH EGG. ENJOY!

ASPARAGUS WITH HOLLANDAISE SAUCE:

SPOON WARM HOLLANDAISE SAUCE OVER COOKED ASPARAGUS

CRISPY FRENCH TOAST ANGEL CAKES  back>

If you are looking for a healthier and elegant new way to serve French Toast, try this easy recipe. Makes a beautiful presentation!

Serves 6

3 cups Special K cereal

1 Package Nadja’s Petite Angel Cakes

Egg Mixture:

16 ounces fat and cholesterol free egg substitute.

2 Tbsp skim milk

1 tsp vanilla extract

Pre-heat oven to 200F.

Crush cereal until course, not fine, in a large plastic bag using a rolling pin. Pour into a flat dinner size plate.

Mix all the egg mixture ingredients together in a medium bowl, using a whisk.

Split each Angel Cake cross wise (like a bagel) into 12 halves.

Heat a large non-stick frying pan over medium heat. Remove from heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame).

Dip Petite Angel Cake, piece at a time, into the egg mixture. Transfer right away to plate with cereal crumbs and coat well on both sides.

Transfer to frying pan and cook on both sides until golden brown, approximately one minute on each side.

Place on an oven proof platter and keep warm in the oven until all pieces  have been prepared. Do not cover.