May Recipe Club

Anna Kate, a.k.a "Sister", hosted May's RC and chose "Skinny Girl" as our theme.  All the dishes had to be on the "skinnier" side.  All the dishes tasted amazing and you couldn't tell that they were "skinny" dishes! 

Sister outdid herself with the tablescape!

The night wouldn't have been complete without our favorite SkinnyGirl drinks!

Rhonda's "Cool Strawberry Salsa with Cinnamon Tortilla Chips"

Strawberry Cucumber Salsa:
1 cup chopped strawberries
½ cup chopped kiwi
½ cup chopped seeded cucumber
1 tbsp honey
2 tsp lime juice
½ tsp ground cinnamon
¼ tsp ground ginger

Cinnamon Tortilla Chips:
2 tbsp sugar
1 tsp ground cinnamon
6 flour tortillas

Mix all salsa ingredients in bowl. Cover. Refrigerate 30 mins to blend flavors. Preheat oven to 375. Mix sugar and cinnamon in a bowl. Spray tortillas lightly with no stick cooking spray and cut into 8 wedges. Place on baking sheet and sprinkle with cinnamon/sugar mixture. Bake 8-10 mins or until crisp.

 

Mary Colleen's "Dixie Caviar Cups"

1 (15.8-oz) can black-eyed peas, rinsed and drained
1 cup frozen whole kernel corn
1 medium-sized plum tomato, seeded and finely chopped
1/2 medium-sized green bell pepper, finely chopped
1/2 small sweet onion, finely chopped
2 green onions, sliced
1 jalapeño pepper, seeded and minced*
1 garlic clove, minced
1/2 cup Italian dressing
2 tbsp fresh cilantro, chopped
30 Belgian endive leaves (about 3 bunches)
1/2 cup sour cream
Combine first nine ingredients in a large Ziploc plastic freezer bag. Seal bag, and chill 24 hours; drain. Spoon mixure into a bowl; stir in cilantro. Spoon about 1 rounded tbsp mixture into each endive leaf. Dallop with sour cream.
*2 1/4 tsp finely chopped pickled jalapeño peppers may be substituted.
NOTE: For testing purposes only, we used Bush's Black-eyed Peas

Lauren's "Bean Salad"

Ashley's "Three-Bean Salad with Roasted Onion"

1 large red onion, peeled and halved (about 3/4 lb.)
cooking spray
3/4 lb. wax beans, about 3 cups (I had to use green beans)
1 1/2 cups frozen black-eyed peas
1 1/2 cups frozen lima beans
1/4 cup sherry vinegar
2 tbsp olive oil
1 tsp mustard seeds, crushed
1 tsp minced fresh rosemary
1/2 tsp salt
1/4 tsp black pepper
1 garlic clove, minced

Preheat oven to 450. Place onion halves, cut sides down, in a baking dish coated with cooking spray. Bake, uncovered, at 450 for 30 minutes or until tender. Cool slightly; coarsely chop, and set aside. Trim ends from wax beans, and remove strings. Cook black-eyed peas and lima beans in boiling water for 4 minutes. Add wax beans; cook 8 minutes or until tender. Drain. Combine vinegar and remaining 6 ingredients in a large bowl. Stir well with a whisk. Add onion, peas and beans. Toss to coat. Cover and marinate in refrigerator at least 8 hours.

Caron's "Southwestern Bell Peppers"

olive oil
½ lb lean ground turkey breast
½ cup onions, chopped
1 heaping tbsp of taco seasoning
2 cups whole grain brown rice, cooked
4-5 organic bell peppers, halved and seeds removed
1 can of black beans, drained & rinsed
½ cup of frozen corn
1 (15-16 ounce) jar of salsa
shredded cheddar cheese
Optional Toppings:
fresh cilantro
sour cream
sliced avocado

Preheat the oven to 400. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them. Brown ground turkey with onions. Cook rice according to package. In a bowl add the taco seasoning, cooked ground turkey, black beans, corn and rice. Add in the jar of salsa and mix well. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven, sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.  Garnish to your likings and serve!
*Note: The turkey can be cooked in advance with the onions.

Anna Kate's "Cheesy Jalapeno Popper Stuffed Chicken"

2 slices center cut bacon, cooked and crumbled
3 jalapeños, chopped (remove seeds for milder)
3 oz 1/3 less fat cream cheese, softened
4 oz reduced fat shredded cheddar jack (Sargento)
2 tbsp chopped scallions
8 thin sliced skinless chicken breast cutlets, 3 oz each
1/2 cup Italian seasoned whole wheat breadcrumbs
1 1/2 juicy limes, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray

Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.  Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.  Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.  Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.  Bake 22-25 minutes, serve immediately

Liz' "Pasta"

Virginia's "Skinny No-Bake Peanut Butter Pie"

 (Silver Spoon Award)

5 oz reduced fat cream cheese, softened
1/2 cup Confectioner's sugar
1/3 cup Better 'n Peanut Butter
8 oz fat free frozen whipped topping, thawed (or truwhip for healthier option)
reduced fat graham cracker pie crust
3 tbsp Hershey's chocolate syrup

Beat cream cheese and Confectioner's sugar together in a medium bowl. Mix in Better 'n Peanut Butter and beat until smooth. Fold in whipped topping. Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours. Drizzle with chocolate syrup before serving.