Healthy Chili and Not-So-Healthy Cornbread

Chili:
1 Tbsp. olive oil
2 lb. total of extra lean ground beef and pork
2 medium onions, chopped fine
1 28oz. can crushed tomatoes in puree
1 Tbsp. ground cumin
1 Tbsp. garlic powder
1 Tbsp. dried oregano
1 cup black coffee
2 cans pinto beans, drained
1/4 cup chili powder
Kosher salt

Heat a large dutch oven or soup pot over medium high heat and then add olive oil.  Add the onions and saute to translucent, then add the meat and brown.  Add approx. 1/2 tsp. of salt.  Once meat is browned, add the tomatoes, cumin, garlic powder, oregano, and another 1/2 tsp. of salt and simmer for 20 minutes.  Then add the water and chile powder with another 1/2 to 1 tsp. of salt to taste.  Simmer for an additional 15 minutes and then leave on low until serving.  Top with cheese, sour cream, and cilantro, if desired.

Cornbread:
1 box Jiffy Corn Muffin Mix
2 eggs
1 stick melted butter
1 8oz. can corn kernels, drained
1 8oz. can cream style corn

Preheat oven to 350 degrees and grease a square baking pan.  Mix all of the ingredients together until combined and pour batter into the baking pan.  Bake for 30 minutes, or until a toothpick comes out clean.  Cool slightly and then cut into squares and serve with the chili.

Japanese Tsukune and Onigiri

1 lb. ground chicken (mix of breast and thigh meat is best)
1/2 cup Panko breadbrumbs
1 egg
1 scallion, chopped
1 inch piece of ginger, grated
1 Tbsp. soy sauce
1 Tbsp. mirin
1 Tbsp. sake or sherry
2 tsp. sesame oil
1 tsp. black pepper
1/2 tsp. salt
Tonkatsu Sauce (Bulldog Recommended)

Mix all the ingredients together in a medium bowl, and then boil a large pot of water.  Form the meatballs with your hands and drop into the boiling water.  Once all meatballs are formed and in the pot, lower to a simmer for 15 minutes until cooked through.  Pre-heat broiler.  Remove the meatballs from the water and place on a baking sheet.  Baste with the tonkatsu sauce and broil for a few minutes until glaze has set.

Cooked Rice (how much depends on # of persons)
Rice Mold
Soy Sauce
vegetable oil

Cook your rice either on a stove or in the rice cooker.  Allow to cool slightly and then press into the rice mold.  Place a small amount of oil in a cast iron skillet and heat to medium high.  Grill the onigiri on all sides, then baste with the soy sauce and grill again.

Serve the tsukune and yaki onigiri with your favorite green vegetable - I use steamed spinach with a little sesame oil and toasted sesame seeds.  Or, serve individually as appetizers.

Easy Biscuit Chicken Pot Pie

Butter or non-stick spray
1 Tbsp. olive oil
1 Tbsp. butter
1 medium onion, diced
4 boneless, skinless chicken breasts, cut into cubes
Lawry's seasoned salt
Grill Seasoning
2 white potatoes, peeled and cubed
1/2 cup frozen corn
1 cup frozen peas and carrots
2 cans 98% fat free cream of chicken soup
1 16oz. can of prepared biscuits
1 Tbsp. melted butter
black pepper

Pre-heat the oven to 350 degrees.  Butter or spray with non-stick spray a large baking dish.

In a large pot, heat the butter and olive oil over medium heat.  Add the onions and saute until translucent.  Then add the chicken, dusting with the seasoned salt and grill seasoning.  Once chicken is seared, add the potatoes and frozen vegetables.  Cover and cook for 15 minutes, then add the 2 cans of soup, stirring and cooking for an additional 3-5 minutes.  Pour into the buttered pan, and place in the pre-heated oven for 15 minutes, or until bubbling.  While the mixture is in the oven, open the biscuits and brush with the melted butter, topping with freshly ground pepper.  Then, place the biscuits on top of the chicken mixture and bake for an additional 18 minutes.  Remove from the oven and allow to sit for 2-3 minutes before serving.

Lemon Glazed Cheesecake

This recipe is from my parents.  I've put the original version here, and then added some modifications for a lighter version that my friend Kelli made.  Some would say if you're going to eat cheesecake, you might as well go whole-hog, but at least it's an option!  Both are delicious!

2 cups graham cracker or ginger snap crumbs (low fat grahams or ginger snaps)
6 Tbsp. melted butter
2 Tbsp. sugar
3 8 oz packages of cream cheese (neufchatel or low fat)
3/4 cup sugar
3 eggs
1/4 cup lemon juice (meyer recommended)
2 tsp. lemon zest
2 tsp. vanilla extract

2 cups sour cream (light or fat free)
3 Tbsp. sugar
1 tsp. vanilla extract

Preheat oven to 350.  Combine first 3 ingredients thoroughly and press evenly onto bottom and sides of a buttered 9X3-inch spring form pan.  Bake 5 mins and let cool.

Beat cream cheese until soft.  Add sugar, blending thoroughly.  Add eggs one at a time, beating well after each addition.  Mix in lemon juice, rind and vanilla.  Turn into spring form pan and back for 35 minutes.

While the cake is baking, blend the sour cream, sugar and vanilla.  Remove the cake from the oven and top with the sour cream mixture.  Return to the oven and bake for 12 minutes.  Cool on a rack for 30 minutes, the spread the lemon glaze* on top.  Chill several hours or overnight before cutting and serving.

*Lemon Glaze

1/2 cup sugar
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
3/4 cup water
1/3 cup lemon juice (meyer recommended)
1 egg yolk
1 Tbsp. butter
1 tsp. lemon zest

Combine water, lemon juice and egg yolk and add to sugar, cornstarch and salt.  Cook over low heat, stirring constantly until the mixture comes to a slow boil and is thickened.  Add butter and zest.  Allow to cool slightly but spread on cheesecake before it gels completely.