Banana Choco Tacos

from Country Home Magazine

6 8–9-inch flour tortillas
2 Tbsp. butter, softened
2 tsp. cinnamon-sugar* (or a mix of 3 parts sugar, 1 part ground cinnamon)
2 large ripe bananas, sliced
1 cup semisweet chocolate pieces
2 cups tiny marshmallows

Stack tortillas and wrap in a piece of heavy foil; grill directly over medium-low heat for about 5 minutes or until warm and pliable, turning packet once.

Remove tortillas to a work surface. Lightly brush each tortilla on 1 side with butter and sprinkle lightly with cinnamon-sugar. Top half of the buttered side of each tortilla with some of the banana slices, chocolate pieces, and marshmallows. Fold the other half over the filled half, pressing lightly. Use a spatula to place each taco atop the grill rack and cook 2 to 3 minutes or until lightly browned and chocolate and marshmallows start to melt, flipping over halfway through grilling time with the spatula.

If desired, fold each taco in half again and serve in a paper napkin or parchment paper.
Makes 6 servings.

Berry Buttermilk Sherbet

from Cooking Light

2 1/2 c. blackberries (I used raspberries; I think any berry would do.)
1/2 c. sugar
1 1/4 c. low-fat buttermilk

Combine blackberries and sugar in a blender or food processor; process until smooth. Strain blackberry mixture through a fine sieve over a bowl; discard solids. Stir in buttermilk.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze 4 hours or until firm.

Dressed-Up Tomato Soup

from Southern Living

Preparation: Pulse 1 (28-oz.) can Italian-seasoned diced tomatoes in a food processor 3 to 4 times or until finely diced. Stir together tomatoes; 1 (26-oz.) can tomato soup, undiluted; 1 (32-oz.) container chicken (or veggie) broth; and in a Dutch oven. Cook over medium heat, stirring occasionally, 10 minutes or until thoroughly heated. To serve, we topped the soup with a dollop of sour cream and sprinkled it with chopped fresh parsley. Other tasty additions include chopped fresh basil, chopped fresh chives, chopped fresh rosemary, croutons, freshly grated Parmesan cheese, and grated lemon rind. For testing purposes only, we used Progresso Diced Tomatoes With Italian Herbs.

Makes about 11 cups

Fiery Flank Steak with Tomato Jam

from Cooking Light

Serves 8

Jam:

6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds)
1/3 cup sugar
1/3 cup grated onion
3 garlic cloves, minced
2 jalapeño peppers, minced
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/4 teaspoon salt

Steak:
1 tablespoon grated lime rind
1/3 cup fresh lime juice
2 teaspoons olive oil
2 jalapeño peppers, minced
2 garlic cloves, minced
2 pounds flank steak, trimmed
1/2 teaspoon salt
Cooking spray

Remaining ingredient: Lemon slices (optional)

To prepare jam, grate tomatoes, flesh side down, over a large bowl to form 5 1/2 cups pulp; discard skins. (Or use food processor.) Combine pulp, sugar, onion, 3 garlic cloves, and 2 jalapeños in a medium saucepan; bring to a boil. Reduce heat, and simmer until reduced to 2 1/4 cups (about 20 minutes), stirring occasionally. Cool to room temperature. Stir in cilantro, 3 tablespoons juice, and 1/4 teaspoon salt.

To prepare steak, combine rind, 1/3 cup juice, oil, 2 jalapeños, and 2 garlic cloves in a large zip-top plastic bag. Add steak; seal. Marinate in refrigerator 8 hours or overnight, turning bag occasionally. Prepare grill. Remove steak from bag; discard marinade. Sprinkle both sides of steak evenly with 1/2 teaspoon salt. Place steak on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with jam & white rice. Garnish with lemon slices, if desired.