Any's Ropa Vieja

*According to Any, "ropa vieja" is the name for this dish in Havana, Cuba and it means "old clothes". In other parts of Cuba or Columbia it is called by a name that means "shredded meat" or "pulled apart meat".

SERVES: 4

INGREDIENTS:
1-2 lb. flank steak
1 onion, julienne cut
1 green bell pepper, julienne cut
1 Tbsp. salt
2 cloves garlic, pressed
dash of cumin
4 Tbsp. olive oil
2 large ripe tomatoes, finely chopped
4 Tbsp. Sofrito (found in a jar in the "Goya" or international section of the grocery store)
1 Tbsp. Bijol (found in a small seasoning container in the "Goya" or international section of the grocery store)
salt & pepper to taste

DIRECTIONS:
Put flank steak in a large pot. Add half of the onion, half of the green pepper, 1 Tbsp. salt, garlic, and the cumin. Cover with water and boil flank steak for 3-4 hours or until it is very tender.

Remove the flank steak form the broth and finely shred it into a container. Pour the broth into a container on the side and save. In the same pot, add the olive oil, the other half of the green peppers and onions, tomatoes, sofrito, bijol, and salt and pepper to taste. Stir-fry on medium-high for 3 minutes, then stir in the meat in portions. Add 2-3 cups of the beef broth with onion, green pepper, and garlic. Let simmer, uncovered, for 20 minutes at medium-low heat until most of the water is absorbed. Let sit for about 10 minutes before serving.

Serve over cooked rice with lentil stew.

Easy Chinese Stir-Fry

*Adapted from the winter 2008 Kraft Food & Family magazine.

SERVES: 4 (1 cup each)
PREP: 25 minutes

INGREDIENTS:
1 tsp. oil
1 lb. pork tenderloin or 2 chicken breasts, cut into thin slices
3 carrots, sliced
1/3 cup Light Balsamic Vinaigrette Dressing
1/3 cup hoison sauce
2 green onions, thinly sliced

DIRECTIONS:
Heat oil in large skillet or wok on medium-high heat. Add meat and carrots; stir-fry 5 minutes. Stir in dressing and hoison sauce; stir-fry 7 minutes or until carrots are crisp-tender. Add onions; cook 1 minute.

Serve over hot cooked rice noodles (also called rice sticks), rice, or angel hair pasta.

Fruit Kabob Centerpiece

INGREDIENTS:
3 cantelopes

1 honeydew melon

3 pineapples

3 lbs. strawberries

1/2 lb. red grapes

1/2 lb. green grapes

60 bamboo skewers

DIRECTIONS:

Rinse grapes and strawberries and set on a paper towel to dry. Cut the honeydew melon, cantelopes, and 2 of the pineapples into pieces approximately 1" pieces. Choose a pattern to skewer the fruit and leave about 3" on each end of the skewer (the sharp end will enter a pineapple and the blunt end will be used to serve). A recommended pattern: strawberry, cantelope, green grape, pineapple, red grape, honeydew. Skewer the fruit and set aside until ready to serve. When ready to serve/display, slice off the bottom of the third pineapple so it sits securely on a sturdy platter. Then insert the skewers, spacing about 1" apart, moving around the bottom and working upward toward the top of the pineapple.

Lucky Duck Punch

1 package berry blue flavored unsweetened Kool-Aid Mix (Hawaiian Punch Blue works too)
1 (2 liter) Sprite or 7-Up
1 (64 oz) white cranberry juice or white grape juice
1 cup sugar (or to taste...I used about 3/4 cup)
8 scoops vanilla ice cream
1-3 new (washed) rubber duckies

In a large punch bowl, stir together Kool-Aid, Sprite, and juice. Taste and stir in sugar to your liking. Float scoops of ice cream on top. The ice cream melts and turns the punch a baby blue color with white "clouds" on top. Place rubber duckies or a toy boat on top to float around.

Easy Veggie Pizza

PREP: 30-45 minutes
SERVES: 4-6

INGREDIENTS:
1 zucchini squash, quartered and sliced
1 yellow squash, quartered and sliced
1/2 cup red onion, sliced into thin, 1" pieces
1 red bell pepper, chopped into 1/2" pieces
1 Tbsp olive oil
2 tsp Italian seasoning
1 tsp minced garlic (or two pressed garlic cloves)
4 Tbsp yellow cornmeal
2 cans refrigerated Pillsbury pizza dough
1 cup pizza sauce
2 cups shredded Italian cheese mix (or shredded mozzarella cheese), separated
1 cup fresh spinach leaves
1/4 cup crumbled low-fat feta cheese

DIRECTIONS:
Combine zucchini, yellow squash, red onion, bell pepper, olive oil, Italian seasoning, and garlic in a medium-sized bowl. Mix to coat vegetables thoroughly. Sprinkle 2 Tbsp of cornmeal on each of 2 baking sheets or pizza stones. Open pizza dough and unroll onto baking sheets or stones.

Spread 1/2 cup of pizza sauce onto each pizza dough, almost reaching the edges. Spread 3/4 cup of shredded cheese on each pizza. Spread 1/2 cup of spinach leaves on each pizza. Spread half of the vegetable mixture on each pizza. Sprinkle half the feta cheese on each pizza. Top the pizzas with the remaining 1/4 cup shredded cheese each.

Bake the pizzas at 425 degrees for 15-19 minutes or until crust is golden brown.

ESTIMATED NUTRITIONAL INFORMATION

6 servings

Amount per Serving

Calories – 514.7

Total Fat – 15.3 g

Saturated Fat – 7.0 g

Polyunsaturated Fat – 1.5 g

Monounsaturated Fat – 2.0 g

Cholesterol – 25.6 mg

Sodium – 1,410.7 mg

Potassium – 236.2 mg

Total Carbohydrate – 73.5 g

Dietary Fiber – 4.3 g

Sugars – 10.2 g

Protein – 22.1 g

White Turkey Chili

*Adapted from "Saving Dinner" by Leanne Ely (p.99)

SERVES: 6
PREP TIME: 30-45 minutes

INGREDIENTS:
1 onion, chopped
2 cloves garlic, pressed
1 lb. ground turkey
salt & pepper to taste
1 can cannellini beans, drained
1 can corn with red and green peppers, drained
1 16-oz. jar salsa
1 15-oz. can tomatoes with garlic and onion

DIRECTIONS:
In a skillet, brown turkey, salting and peppering to taste. When turkey is almost browned, add garlic and onions and cook until translucent. Drain grease, if needed. Add the rest of the ingredients and heat until bubbly and completely heated through.

Serve with cornbread.

Crock Pot Corn Chowder

*Adapted from "Saving Dinner" by Leanne Ely (p.72).
**Note to self: last time I made this we all thought it was VERY bland.

SERVES: 6

INGREDIENTS:
5 russet potatoes, peeled and cubed
2 uncooked chicken breasts, cut into bite-sized pieces
2 onions, chopped
2 stalks celery, chopped
2 cans corn, undrained
2 Tbsp. butter
1 can chicken broth
1 1/2 cups evaporated milk
1 tsp. Kosher salt
pepper to taste
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder

DIRECTIONS:
In a crock-pot, add everything but the milk and cook on low for 8-9 hours. Add the evaporated milk and cook another 30 minutes, then serve.

Serve with grated cheddar cheese on top.