To make this chicken recipe lighter, we reduced the oil and butter in the original recipe, and light mayo was substituted for the full-fat version.
Sauté first 3 ingredients in a nonstick skillet coated with cooking spray 4 minutes or until vegetables are tender. Wipe skillet clean.
Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl. Shape chicken mixture into 8 (3 1/2-inch) patties. Cover and chill 15 minutes.
Cook patties, in 2 batches, in skillet coated with cooking spray over medium heat 3 minutes on each side or until golden. Serve immediately with Creole Sauce.
Calories (including 2 tablespoons Creole Sauce).
Original recipe (including Creole Sauce): Calories 474 (75% from fat); Fat 40g (sat 8g); Chol: 104mg.
Southern Living NOVEMBER 2002
Grand Prize Winner
Photo by: Photo: Charles Walton; Styling: Cindy Manning Barr
Drain spinach well, pressing between paper towels to remove excess moisture; set aside.
Melt butter in a large skillet over medium heat; add oil and onion, and sauté 5 minutes. Stir in sugar, and cook, stirring occasionally, 20 more minutes or until onion is caramel colored. Reserve 1/4 cup onion; spoon remaining onion mixture evenly into 6 lightly greased 6-ounce custard cups; sprinkle with cheese.
Whisk together eggs and next 4 ingredients until blended. Stir in spinach. Spoon evenly over cheese, and place custard cups in a 13- x 9-inch pan. Add hot water to pan to a depth of 1 inch.
Bake at 350° for 30 to 40 minutes or until almost set. Remove cups from pan. Let stand 10 minutes; unmold and top with reserved onion. Garnish, if desired.
*1 (4-ounce) package crumbled blue cheese may be substituted for 5 ounces Gorgonzola.
Note: Savory Spinach-Gorgonzola may be baked in a lightly greased 9-inch square baking dish.
Southern Living DECEMBER 1999
For 8 (4-ounce) servings, cut steaks diagonally into thin slices; divide over 8 plates. Drizzle evenly with sauce.
Sprinkle beef fillets evenly with salt and pepper.
Melt butter with olive oil in a large nonstick skillet over medium-high heat. Add fillets, and cook 6 minutes on each side or to desired degree of doneness. Remove fillets from skillet, and keep warm.
Add wine, broth, and peppercorns to skillet; cook 20 minutes or until liquid is reduced by half. Stir in evaporated milk and mustard; cook, over low heat, 5 to 7 minutes or until slightly thickened. Return fillets to skillet, and serve warm. Garnish, if desired
Note: Green peppercorns are immature, tender peppercorns jarred in brine. They can be found near capers in the pickled food section of the supermarket.
Original recipe: Calories 840 (70% from fat); Fat 65g (sat 36g); Chol: 312mg.
Southern Living NOVEMBER 2002
This recipe requires no stove-top cooking; it's all done in the microwave. Our calorie, fat, and cholesterol savings came from using light butter (and less of it) instead of butter, and light sour cream instead of regular.
Microwave carrots and 3/4 cup water in a glass bowl at HIGH 8 to 12 minutes or until fork tender. Drain.
Process carrots and butter in a food processor until mixture is smooth, stopping to scrape down sides. Add sweet potatoes; process until smooth.
Stir together sweet potato mixture, container of light sour cream, and remaining ingredients.
Spoon mixture into a 1 1/2-quart glass dish. Microwave at HIGH 4 to 5 minutes or until thoroughly heated.
Note: To prepare ahead, cover and chill up to 2 days, if desired; let stand at room temperature 30 minutes. Microwave as directed.
Original recipe: Calories 363 (37% from fat); Fat 15g (sat 10g); Chol: 52mg.
Southern Living NOVEMBER 2002
This rich yet light-textured dessert is best when chilled at least 2 hours to allow all the flavors to become well acquainted.
Stir together sugar, 1/2 cup whipping cream, milk, and next 4 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, 30 minutes or until thickened. Cool mixture completely. Discard vanilla bean. Whisk in cream cheeses.
Stir together espresso and Marsala. Layer one-fourth ladyfingers in a trifle bowl or large clear bowl; brush with espresso mixture. Top with one-fourth cream cheese mixture. Repeat 3 times with remaining ladyfingers, coffee mixture, and cream cheese mixture.
Beat remaining 1/2 cup whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spoon over cream cheese mixture, and sprinkle with cocoa. Cover and chill 2 hours.
Note: To prepare espresso, stir together 3/4 cup hot water and 1/3 cup ground espresso or dark-roast coffee. Let stand 5 minutes; pour through a wire-mesh strainer lined with a coffee filter into a glass measuring cup, discarding coffee grounds. Makes 3/4 cup.
This may also be prepared in a 13- x 9-inch dish, layering ladyfingers brushed with coffee mixture and cream cheese mixture. Spread with whipped cream mixture.
Original recipe: Calories 618 (75% from fat); Fat 51g (sat 29g); Chol 314mg.
Southern Living NOVEMBER 2002
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