1 1/2 lbs ground chuck
1/4 lb Italian pork sausages, ground
2 (16 ounce) cans tomato sauce, seasoned
2 (6 ounce) cans tomato paste, seasoned
2 tablespoons garlic, minced
2 1/2 teaspoons sugar
1 1/2 teaspoons italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons fresh parsley, minced
1 (24 ounce) container small curd cottage cheese
1 (8 ounce) container ricotta cheese
1/2 cup parmesan cheese, grated
9 lasagna noodles, cooked and drained
6 slices provolone cheese
16 ounces mozzarella cheese, shredded and divided
In a skillet, brown beef and sausage over medium heat until no longer pink.
Drain.
Add the next seven ingredients.
Simmer, uncovered for 1 hour, stirring occasionally.
In a bowl, combine eggs, parsley, cottage cheese, ricotta, parmesan.
Spread 1 cup of meat sauce in an ungreased 9x13inch baking dish.
Layer 3 noodles.
Layer 6 slices of provolone over noodles.
Layer 2 cups cheese mixture & 1-1/4 cup mozzarella cheese over provolone.
Layer 3 noodles.
Layer 2 cups meat sauce.
Layer remaining cheese mixture & 1 1/4 cup mozzarella.
Top with remaining noodles, then meat sauce, then mozzarella. Dish will be full.
Cover with foil (leave room in between foil and cheese so it doesn't stick).
Bake at 375 degrees for 50 minutes.
Uncover and bake 20 minutes longer.
Let stand 15 minutes.
Saturday, September 8, 2007
Cheesy potatoes Obrien
2 lbs O'Brien potatoes (Frozen cubed hashbrowns with green and red peppers and onions)
1 pint half-and-half
1/2 cup margarine
1 small onion, chopped (optional)
1 (8 ounce) package Velveeta cheese, cubed
1 (8 ounce) package shredded cheddar cheese
salt and pepper, to taste
1 Add frozen potatoes to 13 X 9 pan, set aside.
2 In heavy sauce pan, over low heat,add half and half, margarine, onion, and cheeses and mix until melted and smooth, stirring frequently.
3 Add salt and pepper to taste.
4 Pour over potatoes.
5 Allow to set approximately 1 hour at room temperature.
(I have skipped this step and they have turned out fine!!)
6 Bake for one hour at 350 degrees until bubbly and lightly browned.
1 pint half-and-half
1/2 cup margarine
1 small onion, chopped (optional)
1 (8 ounce) package Velveeta cheese, cubed
1 (8 ounce) package shredded cheddar cheese
salt and pepper, to taste
1 Add frozen potatoes to 13 X 9 pan, set aside.
2 In heavy sauce pan, over low heat,add half and half, margarine, onion, and cheeses and mix until melted and smooth, stirring frequently.
3 Add salt and pepper to taste.
4 Pour over potatoes.
5 Allow to set approximately 1 hour at room temperature.
(I have skipped this step and they have turned out fine!!)
6 Bake for one hour at 350 degrees until bubbly and lightly browned.
cheesy potatoes
1 (32 ounce) package frozen, shredded hash brown potatoes
8 ounces Velveeta cheese, cut into small chunks
1/2-1 cup margarine, cut into small chunks
1 can cream of chicken soup
1 (16 ounce) container sour cream
Combine all ingredients in crock pot.
Cook on high 3-4 hours, stirring occasionally.
8 ounces Velveeta cheese, cut into small chunks
1/2-1 cup margarine, cut into small chunks
1 can cream of chicken soup
1 (16 ounce) container sour cream
Combine all ingredients in crock pot.
Cook on high 3-4 hours, stirring occasionally.
lemon garlic pasta
1/2 lb spaghetti
2 garlic cloves, minced
1/4 cup olive oil
2 tablespoons butter
1/4 cup fresh parsley, chopped
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 1/2-2 cups parmesan cheese
2 garlic cloves, minced
1/4 cup olive oil
2 tablespoons butter
1/4 cup fresh parsley, chopped
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 1/2-2 cups parmesan cheese
buttered egg noodles
2 Wyler's chicken bouillon cubes
1 1/2 cups water
1/2 cup real butter
8 ounces egg noodles
Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat.
Add egg noodles.
Cook until noodles are desired texture.
(About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter.
(You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).
1 1/2 cups water
1/2 cup real butter
8 ounces egg noodles
Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat.
Add egg noodles.
Cook until noodles are desired texture.
(About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter.
(You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).
apple peanut crumble
Apple Peanut Crumble
4 or 5 cooking apples, peeled and sliced
2/3 cup brown sugar, packed
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 t. cinnamon
1/2 t. nutmeg
1/3 c. butter, softened
2 T. peanut butter
Place apple slices in slow cooker. In medium bowl, combine sugar, flour, oats, cinnamon, and nutmeg. Mix in butter and peanut butter with pastry blender or fork. Sprinkle over apples. Cover pot and cook on low for 5 - 6 hours. Serve warm; plain or with ice cream. Makes 4 -5 servings.
4 or 5 cooking apples, peeled and sliced
2/3 cup brown sugar, packed
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 t. cinnamon
1/2 t. nutmeg
1/3 c. butter, softened
2 T. peanut butter
Place apple slices in slow cooker. In medium bowl, combine sugar, flour, oats, cinnamon, and nutmeg. Mix in butter and peanut butter with pastry blender or fork. Sprinkle over apples. Cover pot and cook on low for 5 - 6 hours. Serve warm; plain or with ice cream. Makes 4 -5 servings.
bacon cheese dip
Bacon Cheese Dip
16 slices bacon, diced
2 (8-oz.) packages cream cheese, softened and cubed
4 C shredded cheddar cheese
1 C half-and-half
2 tsp. Worcestershire sauce
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/2 tsp. Hot Sauce
Fry the bacon in a skillet until crisp, drain on paper towels.
Put remaining in the crock pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve.
16 slices bacon, diced
2 (8-oz.) packages cream cheese, softened and cubed
4 C shredded cheddar cheese
1 C half-and-half
2 tsp. Worcestershire sauce
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/2 tsp. Hot Sauce
Fry the bacon in a skillet until crisp, drain on paper towels.
Put remaining in the crock pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve.
beef hash
BEEF HASH
Ingredients:
2 to 3 cups cut-up cooked beef (cubed stew beef works well)
2 packages (10 oz each) frozen hash brown potatoes, thawed
1 onion, finely chopped
1/4 cup butter or margarine, melted
1 cup gravy or beef broth
Salt and pepper
Place all ingredients in crock-pot. Cover and cook on Low setting for 6 to 8 hours (on High setting for 2 to 3 hours).
Enjoy.
Ingredients:
2 to 3 cups cut-up cooked beef (cubed stew beef works well)
2 packages (10 oz each) frozen hash brown potatoes, thawed
1 onion, finely chopped
1/4 cup butter or margarine, melted
1 cup gravy or beef broth
Salt and pepper
Place all ingredients in crock-pot. Cover and cook on Low setting for 6 to 8 hours (on High setting for 2 to 3 hours).
Enjoy.
Espresso Caramel Creme
Espresso Crème Caramel
Serves 6
Ingredients:
For the caramel:
1 cup/200 g granulated sugar
¼ cup/60 ml water
For the crème custard:
1 1/3 cups/300 ml whipping cream
1 1/3 cups/300 ml whole milk
1/2 cup/100 g granulated sugar
2 teaspoons/about 5 g espresso coffee powder
3 large whole eggs
3 large egg yolks
1 teaspoon/about 4 ml vanilla extract
Fresh raspberries, for garnish
Method:
To make the caramel:
Position the oven rack in the center of the oven, and preheat the oven to 275°F/135ºC. Set six 6-ounce/175-ml ramekins in a roasting pan. Combine the sugar and water in a heavy based medium sized saucepan. Gently stir over a medium to high heat until the sugar dissolves, about 5 minutes.
Boil without stirring until the syrup turns a deep golden brown color, occasionally brushing down the sides of the pan with a wet pastry brush to prevent the sugar crystals from forming, and swirling the pan, about 4 minutes. Once the sugar has dissolved and turns into a liquid, it will begin to color gradually.
When the sugar becomes golden brown remove the saucepan from the heat. Immediately pour the caramel evenly into the bottom of the six ramekins, dividing equally. Set aside. The caramel will harden as it cools.
To make the crème custard:
Meanwhile, combine the cream, milk, sugar and espresso powder in another heavy based medium sized saucepan. Bring to a simmer over medium heat, stirring constantly until the sugar and espresso powder dissolve, then remove from the heat and cool slightly, about 5 minutes.
Whisk the eggs, egg yolks and vanilla in a large bowl to blend. Once the milk mixture has cooled slightly, gradually whisk it into the egg mixture. Strain the custard mixture through a sieve and into a 4-cup/1 liter measuring cup.
Pour the custard mixture over the caramel in the ramekins, dividing equally. Transfer the roasting pan to the oven. Pour enough hot water into the pan to come halfway up sides of the ramekins.
Bake until the outer 1-inch/2.5-cm perimeters of the custards are softly set but the centers are still loose, about 1 hour (the custard will firm up after it is refrigerated).
To test whether the crème caramels are ready, push a small knife into the center of one of the dishes, and if the caramel rises out of the hole made by the knife, then they are ready.
Remove the roasting pan from the oven then remove the crème caramels from the roasting pan. Refrigerate the crème caramels until cold, at least 2 hours. Cover and refrigerate overnight. Refrigerating the crème caramels overnight allows time for the caramel to dissolve and form a thin sauce when the custards are inverted.
To serve the crème caramels:
When ready to serve the crème caramels, run a small sharp knife around the sides of the ramekins to loosen the custards from the ramekins. Working with one crème caramel at a time, place a plate atop the crème caramel; invert the crème caramel onto the plate.
Shake gently to release the crème caramel from the dish (you will hear it being released and fall onto the plate). Carefully remove the dish, allowing the caramel syrup to run over the crème caramel. Garnish with the fresh raspberries and serve.
Serves 6
Ingredients:
For the caramel:
1 cup/200 g granulated sugar
¼ cup/60 ml water
For the crème custard:
1 1/3 cups/300 ml whipping cream
1 1/3 cups/300 ml whole milk
1/2 cup/100 g granulated sugar
2 teaspoons/about 5 g espresso coffee powder
3 large whole eggs
3 large egg yolks
1 teaspoon/about 4 ml vanilla extract
Fresh raspberries, for garnish
Method:
To make the caramel:
Position the oven rack in the center of the oven, and preheat the oven to 275°F/135ºC. Set six 6-ounce/175-ml ramekins in a roasting pan. Combine the sugar and water in a heavy based medium sized saucepan. Gently stir over a medium to high heat until the sugar dissolves, about 5 minutes.
Boil without stirring until the syrup turns a deep golden brown color, occasionally brushing down the sides of the pan with a wet pastry brush to prevent the sugar crystals from forming, and swirling the pan, about 4 minutes. Once the sugar has dissolved and turns into a liquid, it will begin to color gradually.
When the sugar becomes golden brown remove the saucepan from the heat. Immediately pour the caramel evenly into the bottom of the six ramekins, dividing equally. Set aside. The caramel will harden as it cools.
To make the crème custard:
Meanwhile, combine the cream, milk, sugar and espresso powder in another heavy based medium sized saucepan. Bring to a simmer over medium heat, stirring constantly until the sugar and espresso powder dissolve, then remove from the heat and cool slightly, about 5 minutes.
Whisk the eggs, egg yolks and vanilla in a large bowl to blend. Once the milk mixture has cooled slightly, gradually whisk it into the egg mixture. Strain the custard mixture through a sieve and into a 4-cup/1 liter measuring cup.
Pour the custard mixture over the caramel in the ramekins, dividing equally. Transfer the roasting pan to the oven. Pour enough hot water into the pan to come halfway up sides of the ramekins.
Bake until the outer 1-inch/2.5-cm perimeters of the custards are softly set but the centers are still loose, about 1 hour (the custard will firm up after it is refrigerated).
To test whether the crème caramels are ready, push a small knife into the center of one of the dishes, and if the caramel rises out of the hole made by the knife, then they are ready.
Remove the roasting pan from the oven then remove the crème caramels from the roasting pan. Refrigerate the crème caramels until cold, at least 2 hours. Cover and refrigerate overnight. Refrigerating the crème caramels overnight allows time for the caramel to dissolve and form a thin sauce when the custards are inverted.
To serve the crème caramels:
When ready to serve the crème caramels, run a small sharp knife around the sides of the ramekins to loosen the custards from the ramekins. Working with one crème caramel at a time, place a plate atop the crème caramel; invert the crème caramel onto the plate.
Shake gently to release the crème caramel from the dish (you will hear it being released and fall onto the plate). Carefully remove the dish, allowing the caramel syrup to run over the crème caramel. Garnish with the fresh raspberries and serve.
fruit juice gummies
fruit juice gummies
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
ingredients
1 cup fruit juice (pure juice-not a fruit-flavored drink) or nectar, such as Goya, Mott's, or Kern's, chilled or at room temperature
1 1/4-ounce package gelatin
1. Lightly coat 16 tartlet molds or mini-muffin tins with oil.
2. Place 1/4 cup of the juice in a medium bowl and sprinkle in the gelatin. Let sit for 1 minute.
3. Meanwhile, in a small pan, bring the remaining juice to a boil. Add it to the gelatin mixture, stirring until the gelatin is dissolved.
4. Spoon the mixture into the molds. Chill in the refrigerator until set, 2 hours.
5. Pop the tartlets out. Serve them cold or at room temperature within 2 hours, or store them in an airtight container in the refrigerator for up to 3 days.
Tip You can buy plastic or metal tartlet molds ($1.50 and up each, surlatable.com). An 8-by-8-inch baking dish also works-once the whole thing is set, just cut it into squares with a knife, or into shapes with a cookie cutter.
Makes 16 "gummies"
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
ingredients
1 cup fruit juice (pure juice-not a fruit-flavored drink) or nectar, such as Goya, Mott's, or Kern's, chilled or at room temperature
1 1/4-ounce package gelatin
1. Lightly coat 16 tartlet molds or mini-muffin tins with oil.
2. Place 1/4 cup of the juice in a medium bowl and sprinkle in the gelatin. Let sit for 1 minute.
3. Meanwhile, in a small pan, bring the remaining juice to a boil. Add it to the gelatin mixture, stirring until the gelatin is dissolved.
4. Spoon the mixture into the molds. Chill in the refrigerator until set, 2 hours.
5. Pop the tartlets out. Serve them cold or at room temperature within 2 hours, or store them in an airtight container in the refrigerator for up to 3 days.
Tip You can buy plastic or metal tartlet molds ($1.50 and up each, surlatable.com). An 8-by-8-inch baking dish also works-once the whole thing is set, just cut it into squares with a knife, or into shapes with a cookie cutter.
Makes 16 "gummies"
garlic lemon chicken bake
2 tablespoons grated lemon rind (fresh)
4-5 cloves garlic, crushed
2 tablespoons soy sauce
1/2 cup fresh lemon juice
2 teaspoons Hungarian paprika
4 boneless, skinless chicken breasts
olive oil
salt, pepper, garlic powder (for sprinkling)
4 sprigs Italian parsley
4 onion slices (sliced in thick rings)
heavy duty aluminum foil
Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.
Combine first 5 ingredients (this can optionally be done in a blender).
Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.
Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.
Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).
4 Servings.
4-5 cloves garlic, crushed
2 tablespoons soy sauce
1/2 cup fresh lemon juice
2 teaspoons Hungarian paprika
4 boneless, skinless chicken breasts
olive oil
salt, pepper, garlic powder (for sprinkling)
4 sprigs Italian parsley
4 onion slices (sliced in thick rings)
heavy duty aluminum foil
Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.
Combine first 5 ingredients (this can optionally be done in a blender).
Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.
Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.
Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).
4 Servings.
Maple Sugar Ragamuffins
Maple Sugar Ragamuffins
For dough
2 cups all-purpose flour
1 tablespoon granulated maple sugar (see cooks' note, below)
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
3/4 cup whole milk
For filling
3/4 stick (6 tablespoons) unsalted butter, well softened
1 cup granulated maple sugar (6 oz)
Special equipment: parchment paper
Make dough:
Put oven rack in middle position and preheat oven to 400°F. Line a large (17- by 14-inch) baking sheet with parchment.
Whisk together flour, maple sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
Roll out and fill dough:
Roll out dough on a lightly floured surface with a floured rolling pin into a 13- by 11-inch rectangle. Spread softened butter evenly over dough and sprinkle all over with maple sugar, pressing firmly to help adhere. Beginning with one long side, roll up dough snugly, jelly-roll style. Cut roll crosswise into 12 slices with a sharp knife. Arrange slices, cut sides down, 2 inches apart on baking sheet. Gather any maple sugar from work surface and sprinkle on top of rolls. Bake until rolls are puffed and golden, 18 to 20 minutes. Transfer to a rack to cool until warm, about 15 minutes.
Cooks' notes:
• Ragamuffins are best eaten immediately but can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a 350°F oven before serving.
• Maple sugar is usually sold granulated, but if you find a brand sold as very large granules, pulse the sugar in a blender until it becomes more finely granulated.
Makes 12 servings.
For dough
2 cups all-purpose flour
1 tablespoon granulated maple sugar (see cooks' note, below)
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
3/4 cup whole milk
For filling
3/4 stick (6 tablespoons) unsalted butter, well softened
1 cup granulated maple sugar (6 oz)
Special equipment: parchment paper
Make dough:
Put oven rack in middle position and preheat oven to 400°F. Line a large (17- by 14-inch) baking sheet with parchment.
Whisk together flour, maple sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
Roll out and fill dough:
Roll out dough on a lightly floured surface with a floured rolling pin into a 13- by 11-inch rectangle. Spread softened butter evenly over dough and sprinkle all over with maple sugar, pressing firmly to help adhere. Beginning with one long side, roll up dough snugly, jelly-roll style. Cut roll crosswise into 12 slices with a sharp knife. Arrange slices, cut sides down, 2 inches apart on baking sheet. Gather any maple sugar from work surface and sprinkle on top of rolls. Bake until rolls are puffed and golden, 18 to 20 minutes. Transfer to a rack to cool until warm, about 15 minutes.
Cooks' notes:
• Ragamuffins are best eaten immediately but can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a 350°F oven before serving.
• Maple sugar is usually sold granulated, but if you find a brand sold as very large granules, pulse the sugar in a blender until it becomes more finely granulated.
Makes 12 servings.
Grilled pineapple skewers with coconut caramel sauce
Grilled Pineapple Skewers with Coconut Caramel Sauce
Serves 4
Ingredients:
For the caramel sauce:
1/2 cup/105 g granulated sugar
1/4 cup/55 ml water
1 cup/235 ml unsweetened heavy coconut cream
For the pineapple:
2/3 cup/50 g freshly shredded coconut
1 pineapple, peeled, cored, cut into twenty 1-inch/2.5-cm cubes
1 tablespoon/15 ml unsalted butter, melted
Method:
To make the caramel sauce:
Stir the sugar and water in a heavy based small sauce pan over a medium heat for about 2 minutes or until the sugar dissolves. Simmer the melted sugar without stirring for about 8 minutes or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.
Once the sugar has turned golden brown, add the coconut cream and stir to blend (the mixture will bubble vigorously when the cream is added). Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly. Remove the coconut caramel sauce from the heat and pour it into a serving bowl.
To toast the shredded coconut:
Preheat the broiler to low heat. Sprinkle the coconut evenly over a baking sheet. Broil the coconut for 2 minutes, stirring occasionally, or until it is lightly golden.
Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly. Transfer the toasted coconut to a plate.
To cook the pineapple skewers:
Thread 1 piece of pineapple on the end of each skewer, making 20 skewers. Heat a cast iron grill pan over medium to high heat until it is very hot.
Brush the pan with a little melted butter and grill the pineapple for 1 to 2 minutes on each side or until it is heated through and grill marks appear. Remove the pineapple skewers from the pan and place them on a serving platter.
Serve the pineapple skewers with the caramel sauce and toasted coconut alongside. The skewers are designed to be dipped into the caramel sauce and then into the toasted coconut.
Serves 4
Ingredients:
For the caramel sauce:
1/2 cup/105 g granulated sugar
1/4 cup/55 ml water
1 cup/235 ml unsweetened heavy coconut cream
For the pineapple:
2/3 cup/50 g freshly shredded coconut
1 pineapple, peeled, cored, cut into twenty 1-inch/2.5-cm cubes
1 tablespoon/15 ml unsalted butter, melted
Method:
To make the caramel sauce:
Stir the sugar and water in a heavy based small sauce pan over a medium heat for about 2 minutes or until the sugar dissolves. Simmer the melted sugar without stirring for about 8 minutes or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.
Once the sugar has turned golden brown, add the coconut cream and stir to blend (the mixture will bubble vigorously when the cream is added). Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly. Remove the coconut caramel sauce from the heat and pour it into a serving bowl.
To toast the shredded coconut:
Preheat the broiler to low heat. Sprinkle the coconut evenly over a baking sheet. Broil the coconut for 2 minutes, stirring occasionally, or until it is lightly golden.
Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly. Transfer the toasted coconut to a plate.
To cook the pineapple skewers:
Thread 1 piece of pineapple on the end of each skewer, making 20 skewers. Heat a cast iron grill pan over medium to high heat until it is very hot.
Brush the pan with a little melted butter and grill the pineapple for 1 to 2 minutes on each side or until it is heated through and grill marks appear. Remove the pineapple skewers from the pan and place them on a serving platter.
Serve the pineapple skewers with the caramel sauce and toasted coconut alongside. The skewers are designed to be dipped into the caramel sauce and then into the toasted coconut.
Simple Savory Chicken
Simple Savory Chicken
Chicken breast halves are placed in a baking dish, topped with condensed soups, garlic salt & prepared stuffing mix, then baked.
Ingredients:
6 boneless, skinless chicken breast halves
1 can cream of mushroom soup
1 can cream of chicken soup
6 slices deli-sliced swiss cheese
1 box chicken stuffing mix, prepared
1 tsp garlic saltPepper to taste
Method
Preheat oven to 300 degrees. Grease bottom of baking dish lightly (not with spray). Place rinsed and dried chicken in bottom of 13x9" baking dish. Mix the two soups together and spoon on top of the chicken. Sprinkle the garlic salt and pepper over the top of the soup. Place the cheese slices over the top of the soup mixture. Place the prepared stuffing over the cheese slices. Cover with foil and bake for 1 to 2 hours until chicken is done.
Notes:
Number of servings: 6
Chicken breast halves are placed in a baking dish, topped with condensed soups, garlic salt & prepared stuffing mix, then baked.
Ingredients:
6 boneless, skinless chicken breast halves
1 can cream of mushroom soup
1 can cream of chicken soup
6 slices deli-sliced swiss cheese
1 box chicken stuffing mix, prepared
1 tsp garlic saltPepper to taste
Method
Preheat oven to 300 degrees. Grease bottom of baking dish lightly (not with spray). Place rinsed and dried chicken in bottom of 13x9" baking dish. Mix the two soups together and spoon on top of the chicken. Sprinkle the garlic salt and pepper over the top of the soup. Place the cheese slices over the top of the soup mixture. Place the prepared stuffing over the cheese slices. Cover with foil and bake for 1 to 2 hours until chicken is done.
Notes:
Number of servings: 6
smothered grilled chicken
Smothered Grilled Chicken Breast
A tasty but quick and easy solution for grilled chicken. Two cheeses plus mushrooms, onions and peppers make this dish a winner!
Ingredients:
4 boneless skinless chicken breast
1/2 lb of Mesquite Smoked Hormel Bacon
2 tbsp of Lawry's Season Salt
1 cup Jack Daniel's BBQ sauce
2 cups sliced mushrooms
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
4 slices mozzarella cheese4 slices American cheese
Method
Sprinkle chicken breast with Lawry's seasoning salt. Place on grill cook over medium heat until done. Cook bacon in large skillet. When bacon is done drain skillet, leaving about 1 tsp of bacon grease. Place skillet back on stove on low heat and saute mushrooms, onions and peppers for approx 15 minutes or until tender. Place cooked chicken breast on baking sheet. Cover each breast with BBQ sauce. Place 2-3 slices of cooked bacon on each chicken breast and cover with sauteed mushrooms, onions and pepper, a slice of mozarella cheese and a slice of American cheese. Place cookie sheet with chicken back on grill just long enough to melt cheese.
Notes: NOTE* It's faster if you cook bacon first, and then cook your mushrooms, onions and peppers while the chicken breasts are grilling. As soon as chicken is cooked you are ready to put all the ingredients on top and then right back to the grill.
Number of servings: 4
A tasty but quick and easy solution for grilled chicken. Two cheeses plus mushrooms, onions and peppers make this dish a winner!
Ingredients:
4 boneless skinless chicken breast
1/2 lb of Mesquite Smoked Hormel Bacon
2 tbsp of Lawry's Season Salt
1 cup Jack Daniel's BBQ sauce
2 cups sliced mushrooms
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
4 slices mozzarella cheese4 slices American cheese
Method
Sprinkle chicken breast with Lawry's seasoning salt. Place on grill cook over medium heat until done. Cook bacon in large skillet. When bacon is done drain skillet, leaving about 1 tsp of bacon grease. Place skillet back on stove on low heat and saute mushrooms, onions and peppers for approx 15 minutes or until tender. Place cooked chicken breast on baking sheet. Cover each breast with BBQ sauce. Place 2-3 slices of cooked bacon on each chicken breast and cover with sauteed mushrooms, onions and pepper, a slice of mozarella cheese and a slice of American cheese. Place cookie sheet with chicken back on grill just long enough to melt cheese.
Notes: NOTE* It's faster if you cook bacon first, and then cook your mushrooms, onions and peppers while the chicken breasts are grilling. As soon as chicken is cooked you are ready to put all the ingredients on top and then right back to the grill.
Number of servings: 4
Spicy Soup
Spicy Soup (Crockpot or Stove Top)
1 pound ground beef
4 medium carrots -- scraped and cubed
4 cups potatoes -- peeled and cubed
1 small onion -- chopped
3 8 oz cans tomato sauce
4 cups water
2 teaspoons salt
1 1/2 teaspoons pepper
1/2 - 1 teaspoon hot pepper sauce
CROCKPOT: Put hamburger in crock and place in microwave and cook on full power for about 4 minutes. Take crock out and mash up hamburger with potato masher (the old fashioned kind, not the newer round kind); put back in microwave and heat on high for another 4 minutes, take out and repeat mashing process; return to microwave for another 2 minutes. I used hamburger that was 90% lean so there was really no fat to drain off. Put crock into the crockpot. Add carrots and potatoes. Put some of the water from the 4 cups in the blender and put the onion in there and chop it up; pour into crockpot. Pour in tomato sauce; use some of the remaining 4 cups of water to rinse out the cans and pour into soup. Add salt, pepper, and hot pepper sauce (I used 1 teaspoon of Louisiana Hot Sauce). Stir well. Turn crockpot on high and cook for about 3 hours on high. Reduce setting to low and cook for another 5 hours. Stir the soup often. IT IS WONDERFUL WITH CORNBREAD AND A GLASS OF MILK.
TOP OF STOVE: In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, carrots, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
YIELD: 6-8 servings -- 2 quarts
1 pound ground beef
4 medium carrots -- scraped and cubed
4 cups potatoes -- peeled and cubed
1 small onion -- chopped
3 8 oz cans tomato sauce
4 cups water
2 teaspoons salt
1 1/2 teaspoons pepper
1/2 - 1 teaspoon hot pepper sauce
CROCKPOT: Put hamburger in crock and place in microwave and cook on full power for about 4 minutes. Take crock out and mash up hamburger with potato masher (the old fashioned kind, not the newer round kind); put back in microwave and heat on high for another 4 minutes, take out and repeat mashing process; return to microwave for another 2 minutes. I used hamburger that was 90% lean so there was really no fat to drain off. Put crock into the crockpot. Add carrots and potatoes. Put some of the water from the 4 cups in the blender and put the onion in there and chop it up; pour into crockpot. Pour in tomato sauce; use some of the remaining 4 cups of water to rinse out the cans and pour into soup. Add salt, pepper, and hot pepper sauce (I used 1 teaspoon of Louisiana Hot Sauce). Stir well. Turn crockpot on high and cook for about 3 hours on high. Reduce setting to low and cook for another 5 hours. Stir the soup often. IT IS WONDERFUL WITH CORNBREAD AND A GLASS OF MILK.
TOP OF STOVE: In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, carrots, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
YIELD: 6-8 servings -- 2 quarts
turkey chili mac
TURKEY CHILI MAC
3/4 lb ground turkey breast
1 can black beans, rinsed and drained
1 can mexican style stewed tomatoes, undrained
1 can diced tomatoes, undrained
1 cup frozen corn
1/2 cup chopped onion
2 garlic cloves
1 tea mexican seasoning (or taco seasoning)
1/2 cup uncooked elbow macaroni
1/3 cup sour cream
Brown turkey in frying pan. Put turkey and all above items in crock pot and cook on low for 4-5 hours. 30 minutes before serving put in uncooked elbow macaroni and cook for another 30 minutes or until noodles are tender.
3/4 lb ground turkey breast
1 can black beans, rinsed and drained
1 can mexican style stewed tomatoes, undrained
1 can diced tomatoes, undrained
1 cup frozen corn
1/2 cup chopped onion
2 garlic cloves
1 tea mexican seasoning (or taco seasoning)
1/2 cup uncooked elbow macaroni
1/3 cup sour cream
Brown turkey in frying pan. Put turkey and all above items in crock pot and cook on low for 4-5 hours. 30 minutes before serving put in uncooked elbow macaroni and cook for another 30 minutes or until noodles are tender.
vanilla Pear Cinnamon Crumble
Vanilla, Pear and Cinnamon Crumble
Serves 6
Ingredients:
For the fruit filling:
1/3 cup/70 g granulated sugar
Pinch of salt
1 vanilla bean, split lengthwise
4 ripe Bosc pears, peeled, each cut into 8 wedges, and cores removed
1 cinnamon stick
For the crumb topping:
3/4 cup/120 g all purpose flour
1/2 cup/105 g granulated sugar
1/2 cup/50 g old-fashioned oats
Pinch of salt
1 stick/113 g chilled unsalted butter, cut into pieces
3/4 cup/70 g sliced almonds, coarsely chopped
Vanilla ice cream
Method:
To make the fruit filling:
Preheat the oven to 350°F/180°C. Place the sugar and salt in an 8-inch-/20-cm-square baking dish. Scrape the seeds from the vanilla bean into the sugar. Stir to blend the vanilla seeds into the sugar. Add the pears and toss to coat.
Arrange the mixture evenly over the dish, tucking the cinnamon stick and vanilla bean halves beneath the pears. Set aside while you prepare the crumb topping.
To make the crumb topping:
In a medium-size bowl, mix the flour, sugar, oats and salt to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. Mix in the almonds.
Sprinkle the crumb topping evenly over the pear mixture. Bake for one hour, or until the fruit is tender and the topping is golden brown.
Allow the crumble to stand at room temperature for 10 minutes to cool slightly. Spoon the crumble into bowls and serve with vanilla ice cream.
Serves 6
Ingredients:
For the fruit filling:
1/3 cup/70 g granulated sugar
Pinch of salt
1 vanilla bean, split lengthwise
4 ripe Bosc pears, peeled, each cut into 8 wedges, and cores removed
1 cinnamon stick
For the crumb topping:
3/4 cup/120 g all purpose flour
1/2 cup/105 g granulated sugar
1/2 cup/50 g old-fashioned oats
Pinch of salt
1 stick/113 g chilled unsalted butter, cut into pieces
3/4 cup/70 g sliced almonds, coarsely chopped
Vanilla ice cream
Method:
To make the fruit filling:
Preheat the oven to 350°F/180°C. Place the sugar and salt in an 8-inch-/20-cm-square baking dish. Scrape the seeds from the vanilla bean into the sugar. Stir to blend the vanilla seeds into the sugar. Add the pears and toss to coat.
Arrange the mixture evenly over the dish, tucking the cinnamon stick and vanilla bean halves beneath the pears. Set aside while you prepare the crumb topping.
To make the crumb topping:
In a medium-size bowl, mix the flour, sugar, oats and salt to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. Mix in the almonds.
Sprinkle the crumb topping evenly over the pear mixture. Bake for one hour, or until the fruit is tender and the topping is golden brown.
Allow the crumble to stand at room temperature for 10 minutes to cool slightly. Spoon the crumble into bowls and serve with vanilla ice cream.
Vanilla Date Breakfast Smoothie
vanilla date breakfast smoothie
1 cup nonfat yogurt
1 cup nonfat milk
1 cup (packed) pitted Medjool dates (about 9 ounces)
1/2 teaspoon vanilla extract
2 cups ice cubes
Purée yogurt, milk, dates, and vanilla in blender until smooth. Add ice cubes; puree until mixture is thick and smooth. Divide between 2 glasses and serve.
Makes 2 smoothies.
1 cup nonfat yogurt
1 cup nonfat milk
1 cup (packed) pitted Medjool dates (about 9 ounces)
1/2 teaspoon vanilla extract
2 cups ice cubes
Purée yogurt, milk, dates, and vanilla in blender until smooth. Add ice cubes; puree until mixture is thick and smooth. Divide between 2 glasses and serve.
Makes 2 smoothies.
Sweet Indian Chicken
SWEET INDIAN CHICKEN
4 to 6 chicken breasts, boneless, skinless
1/2 cup flour
1 teaspoon Madras curry powder
1 teaspoon garlic powder
. 1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 can cream of mushroom soup
1 can or jar mushrooms (4 ounces or more - or use fresh)
1/4 cup amaretto
1 teaspoon Gravymaster or Kitchen Bouquet
2 tablespoons lemon juice
Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. Add chicken breasts (rinsed and patted dry) and toss to coat.
Brown quickly in hot vegetable oil over medium high heat. Transfer to crock pot.
Mix remaining ingredients and spoon over chicken.
Cover and cook on low for 6 to 8 hours. Serve with rice.
4 to 6 chicken breasts, boneless, skinless
1/2 cup flour
1 teaspoon Madras curry powder
1 teaspoon garlic powder
. 1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 can cream of mushroom soup
1 can or jar mushrooms (4 ounces or more - or use fresh)
1/4 cup amaretto
1 teaspoon Gravymaster or Kitchen Bouquet
2 tablespoons lemon juice
Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. Add chicken breasts (rinsed and patted dry) and toss to coat.
Brown quickly in hot vegetable oil over medium high heat. Transfer to crock pot.
Mix remaining ingredients and spoon over chicken.
Cover and cook on low for 6 to 8 hours. Serve with rice.
Spiced Applesauce
spiced applesauce
ingredients
10 medium Granny Smith apples (about 5 1/2 pounds), peeled, cored, each cut into 8 wedges
1 cup sugar
1 cup water
3/4 cup fresh lemon juice
3 whole cloves
1 2-inch piece peeled fresh ginger, quartered lengthwise
Place all ingredients in large pot.
Bring to boil over medium-high heat. Reduce heat to medium, cover, and simmer until apples are soft, stirring occasionally, about 20 minutes. Stir apples until coarse puree forms; discard cloves and ginger. Serve warm or cold. (Can be made 2 days ahead. Cool, cover, and chill.)
Makes 8 cups.
ingredients
10 medium Granny Smith apples (about 5 1/2 pounds), peeled, cored, each cut into 8 wedges
1 cup sugar
1 cup water
3/4 cup fresh lemon juice
3 whole cloves
1 2-inch piece peeled fresh ginger, quartered lengthwise
Place all ingredients in large pot.
Bring to boil over medium-high heat. Reduce heat to medium, cover, and simmer until apples are soft, stirring occasionally, about 20 minutes. Stir apples until coarse puree forms; discard cloves and ginger. Serve warm or cold. (Can be made 2 days ahead. Cool, cover, and chill.)
Makes 8 cups.
scalloped potatoes au gratin
SCALLOPED POTATOES AU GRATIN
potatoes
onion slices
Wondra flour
butter
salt and pepper
shredded Cheddar cheese
Cream of Mushroom soup
French onion chip dip
Note: Quantities are not specific in this recipe, so vary according to your own taste and feel free to improvise with what you have.
Slice potatoes and arrange in the bottom of an ovenproof casserole or baking dish. Top with onion slices, salt and pepper. Sprinkle with a thin layer of shredded Cheddar cheese.
In a sauce pan, warm 1 can of Cream of Mushroom soup and mix with 1 pint of French onion chip dip. Pour the mixture over potatoes. If soup mixture becomes too thick, add some milk to thin it down.
Sprinkle Wondra flour over the top and add a couple of pats of butter.
Repeat the first step, adding layers until dish is full.
Bake at 350°F in oven for about 90 minutes or until golden brown.
These will be a hit for everyone. I never have any leftover!
potatoes
onion slices
Wondra flour
butter
salt and pepper
shredded Cheddar cheese
Cream of Mushroom soup
French onion chip dip
Note: Quantities are not specific in this recipe, so vary according to your own taste and feel free to improvise with what you have.
Slice potatoes and arrange in the bottom of an ovenproof casserole or baking dish. Top with onion slices, salt and pepper. Sprinkle with a thin layer of shredded Cheddar cheese.
In a sauce pan, warm 1 can of Cream of Mushroom soup and mix with 1 pint of French onion chip dip. Pour the mixture over potatoes. If soup mixture becomes too thick, add some milk to thin it down.
Sprinkle Wondra flour over the top and add a couple of pats of butter.
Repeat the first step, adding layers until dish is full.
Bake at 350°F in oven for about 90 minutes or until golden brown.
These will be a hit for everyone. I never have any leftover!
Giant Pumpkin Muffins
giant pumpkin muffins with molasses-ginger glaze
Nonstick vegetable oil spray
2 3/4 cups all purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1/2 cup canola oil
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup plus 1 tablespoon mild-flavored (light) molasses
1/2 cup buttermilk
1/2 cup chopped crystallized ginger, divided
1 1/2 cups powdered sugar
1 1/2 tablespoons (or more) water
Preheat oven to 350°F. Spray 6 giant (1 1/4-cup) muffin cups or 18 standard (1/3-cup) muffin cups with nonstick spray. Sift flour, ginger, baking soda, and salt into medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Beat in eggs 1 at a time, blending well after each addition. Beat in pumpkin, 1/2 cup molasses, buttermilk, and 1/4 cup crystallized ginger. Stir in flour mixture until just blended.
Divide batter among prepared muffin cups. Bake until toothpick inserted into center comes out clean, about 40 minutes for giant muffins and 30 minutes for standard muffins. Transfer muffins to rack; cool completely.
Whisk powdered sugar, 1 1/2 tablespoons water, and 1 tablespoon molasses in medium bowl, adding more water as needed to form thick glaze.
Dip muffin tops in glaze; transfer to rack, allowing glaze to drip down sides. Sprinkle with 1/4 cup crystallized ginger. Let stand until glaze is set, about 1 hour.
Makes 6 giant muffins or 18 standard muffins.
Nonstick vegetable oil spray
2 3/4 cups all purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1/2 cup canola oil
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup plus 1 tablespoon mild-flavored (light) molasses
1/2 cup buttermilk
1/2 cup chopped crystallized ginger, divided
1 1/2 cups powdered sugar
1 1/2 tablespoons (or more) water
Preheat oven to 350°F. Spray 6 giant (1 1/4-cup) muffin cups or 18 standard (1/3-cup) muffin cups with nonstick spray. Sift flour, ginger, baking soda, and salt into medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Beat in eggs 1 at a time, blending well after each addition. Beat in pumpkin, 1/2 cup molasses, buttermilk, and 1/4 cup crystallized ginger. Stir in flour mixture until just blended.
Divide batter among prepared muffin cups. Bake until toothpick inserted into center comes out clean, about 40 minutes for giant muffins and 30 minutes for standard muffins. Transfer muffins to rack; cool completely.
Whisk powdered sugar, 1 1/2 tablespoons water, and 1 tablespoon molasses in medium bowl, adding more water as needed to form thick glaze.
Dip muffin tops in glaze; transfer to rack, allowing glaze to drip down sides. Sprinkle with 1/4 cup crystallized ginger. Let stand until glaze is set, about 1 hour.
Makes 6 giant muffins or 18 standard muffins.
Mexicalli Chicken
Mexicalli Chicken Breasts
Skinless, boneless chicken breasts are covered with salsa, baked, and sprinkled with cheddar cheese for this super-easy recipe.
Ingredients:
Boneless/skinless chicken breasts (1 for each person)
Jar of salsaBag of shredded cheddar cheese
Method
Preheat oven to 375. Place chicken breasts in baking pan and spoon some salsa on top. Place in oven for 30-45 minutes (according to whether frozen or not). Sprinkle cheddar cheese over all and bake an additional 5 minutes, or until cheese is nice and bubbly.
Notes: This is too easy. Ingredients are measured only by the number of servings.
Number of servings: 2-200
Skinless, boneless chicken breasts are covered with salsa, baked, and sprinkled with cheddar cheese for this super-easy recipe.
Ingredients:
Boneless/skinless chicken breasts (1 for each person)
Jar of salsaBag of shredded cheddar cheese
Method
Preheat oven to 375. Place chicken breasts in baking pan and spoon some salsa on top. Place in oven for 30-45 minutes (according to whether frozen or not). Sprinkle cheddar cheese over all and bake an additional 5 minutes, or until cheese is nice and bubbly.
Notes: This is too easy. Ingredients are measured only by the number of servings.
Number of servings: 2-200
lemon chicken with roasted garlic
Lemon Chicken With Roasted Garlic
Juicy and full of flavor! A quick and easy way to prepare lemon/garlic chicken thighs
Ingredients:
8 skinless boneless chicken thighs, washed and patted dry
1/3 cup lemon juice
1/4 cup olive oil
10-15 whole peeled garlic cloves
1/2 cup chicken broth
1 Tbsp dried oreganoSalt and pepper
Method
Preheat oven to 400 degrees. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season well with salt and pepper. Roast in 400 degree oven, turning occasionally until the chicken is golden and most of the broth/juice has evaporated, leaving only olive oil in the pan. Remove the chicken and garlic cloves from the pan leaving the olive oil behind. Serve the chicken garnished with the whole roasted garlic cloves and additional lemon wedges.
Notes: The chicken in this dish is succulent and the garlic is soft, mild and delicious.
Number of servings: 4
Juicy and full of flavor! A quick and easy way to prepare lemon/garlic chicken thighs
Ingredients:
8 skinless boneless chicken thighs, washed and patted dry
1/3 cup lemon juice
1/4 cup olive oil
10-15 whole peeled garlic cloves
1/2 cup chicken broth
1 Tbsp dried oreganoSalt and pepper
Method
Preheat oven to 400 degrees. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season well with salt and pepper. Roast in 400 degree oven, turning occasionally until the chicken is golden and most of the broth/juice has evaporated, leaving only olive oil in the pan. Remove the chicken and garlic cloves from the pan leaving the olive oil behind. Serve the chicken garnished with the whole roasted garlic cloves and additional lemon wedges.
Notes: The chicken in this dish is succulent and the garlic is soft, mild and delicious.
Number of servings: 4
garlic lemon chicken
Garlic Lemon Chicken with Linguini
Chicken breast halves are marinated in a mixture of lemon juice and peel, garlic and basil. They're skillet-cooked, sliced, and tossed with a whipping cream sauce and linguini.
Ingredients:
Juice and finely shredded peel of 1 lemon
4 garlic cloves, minced
1 tbsp dried basil
Salt and pepper, to taste
4 skinless, boneless chicken breast halves
1/4 cup olive oil
2 cup heavy whipping cream
4 cups hot, cooked linguini
Chopped fresh parsley
Method
In a bowl combine lemon juice and peel, garlic, basil, salt, pepper, and half of the olive oil; add chicken breasts. Cover and marinate in refrigerator about an hour. Remove chicken; discard marinade. Heat remaining oil in large skillet and cook chicken breasts about 5 minutes on each side. Once cooked, remove and set aside. To the same pan add cream. Heat and whisk to scrape up browned bits in bottom of skillet; let simmer about 5 min. Cut chicken into thin slices; return to pan. Add cooked linguini; toss to mix. Transfer to serving plate and sprinkle with parsley to garnish.
Notes: You may adjust the seasoning to your taste.
Number of servings: 4 servings
Chicken breast halves are marinated in a mixture of lemon juice and peel, garlic and basil. They're skillet-cooked, sliced, and tossed with a whipping cream sauce and linguini.
Ingredients:
Juice and finely shredded peel of 1 lemon
4 garlic cloves, minced
1 tbsp dried basil
Salt and pepper, to taste
4 skinless, boneless chicken breast halves
1/4 cup olive oil
2 cup heavy whipping cream
4 cups hot, cooked linguini
Chopped fresh parsley
Method
In a bowl combine lemon juice and peel, garlic, basil, salt, pepper, and half of the olive oil; add chicken breasts. Cover and marinate in refrigerator about an hour. Remove chicken; discard marinade. Heat remaining oil in large skillet and cook chicken breasts about 5 minutes on each side. Once cooked, remove and set aside. To the same pan add cream. Heat and whisk to scrape up browned bits in bottom of skillet; let simmer about 5 min. Cut chicken into thin slices; return to pan. Add cooked linguini; toss to mix. Transfer to serving plate and sprinkle with parsley to garnish.
Notes: You may adjust the seasoning to your taste.
Number of servings: 4 servings
frozen Chocolate Bananas
frozen chocolate bananas
ingredients
2 ripe but firm bananas
6 ounces dark chocolate, chopped, or semisweet chocolate chips (or white chocolate coconut)
2 tablespoons vegetable oil
1/2 cup granola, chopped pecans and walnuts, or sprinkles (optional)
1. Line a baking sheet with nonstick foil or parchment paper.
2. Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.
3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.
Makes 4 servings
ingredients
2 ripe but firm bananas
6 ounces dark chocolate, chopped, or semisweet chocolate chips (or white chocolate coconut)
2 tablespoons vegetable oil
1/2 cup granola, chopped pecans and walnuts, or sprinkles (optional)
1. Line a baking sheet with nonstick foil or parchment paper.
2. Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.
3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.
Makes 4 servings
chicken and dumplings
Easy Creamy Chicken and Dumplings
Ingredients:
1 tablespoon all purpose flour
12 ounces skinless, boneless chicken breast halves or thighs, cut into one inch pieces
2 tablespoons margarine or butter
1 stalk of celery, sliced
1 medium carrot, chopped
1 onion, cut into wedges
1 1/4 cups chicken broth
1 10 3/4 ounce can condensed cream of chicken with herbs soup
1/8 teaspoon pepper
1 4.5-ounce package (6) refrigerated buttermilk biscuits* 1 cup frozen peas
Method
Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery and onion in hot margarine for 2-3 minutes or until chicken is brown. Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender. Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.
Notes: As an option, substitute drop biscuits for refrigerated biscuits. To prepare, in a medium bowl combine 1 cup packaged biscuit mix and 1/3 cup milk. Drop mixture by teaspoonfuls into 8 dumplings on top of chicken mixture. Cook, covered, as directed.
Number of servings: 4
Ingredients:
1 tablespoon all purpose flour
12 ounces skinless, boneless chicken breast halves or thighs, cut into one inch pieces
2 tablespoons margarine or butter
1 stalk of celery, sliced
1 medium carrot, chopped
1 onion, cut into wedges
1 1/4 cups chicken broth
1 10 3/4 ounce can condensed cream of chicken with herbs soup
1/8 teaspoon pepper
1 4.5-ounce package (6) refrigerated buttermilk biscuits* 1 cup frozen peas
Method
Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery and onion in hot margarine for 2-3 minutes or until chicken is brown. Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender. Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.
Notes: As an option, substitute drop biscuits for refrigerated biscuits. To prepare, in a medium bowl combine 1 cup packaged biscuit mix and 1/3 cup milk. Drop mixture by teaspoonfuls into 8 dumplings on top of chicken mixture. Cook, covered, as directed.
Number of servings: 4
Easy Baked Chicken
Way Too Easy Baked Chicken"
Can you dump stuff into a pot? Then you can make this delicious meal. You can use either a whole chicken, or to save even more time, use a whole cut up chicken or "pick of the chick"
Ingredients:
Whole 2-3 pound chicken or "pick of the chick"
Salt / Pepper
Any herbs that you may like
Lemon Juice
Olive Oil
Wash chicken throughly
Rub down with olive oil
Salt and pepper the thing
If you like herbs, sprinkle some on there
Spritz with lemon juice (as much or as little as you like)
Dump it in the crock pot.
Cook on low all day or on high 5-6 hours
When this is finished you have crispy baked chicken just like you would have if you cooked it in the oven.
I serve this with some stove top stuffing and a vegetable.
Enjoy!
Can you dump stuff into a pot? Then you can make this delicious meal. You can use either a whole chicken, or to save even more time, use a whole cut up chicken or "pick of the chick"
Ingredients:
Whole 2-3 pound chicken or "pick of the chick"
Salt / Pepper
Any herbs that you may like
Lemon Juice
Olive Oil
Wash chicken throughly
Rub down with olive oil
Salt and pepper the thing
If you like herbs, sprinkle some on there
Spritz with lemon juice (as much or as little as you like)
Dump it in the crock pot.
Cook on low all day or on high 5-6 hours
When this is finished you have crispy baked chicken just like you would have if you cooked it in the oven.
I serve this with some stove top stuffing and a vegetable.
Enjoy!
Apple Pear Caramel tarts
Apple and Pear Upside-Down Caramel Tarts
Serves 4
Ingredients:
For the tarts:
1 cup/200 g granulated sugar
1/4 cup/60 ml water
4 ounces/113 g unsalted butter, room temperature
½ teaspoon/about 1 g ground cinnamon
2 Granny Smith apples, peeled, quartered, cored, and cut into ½-inch-/1-cm-thick wedges
2 Comice or Anjou pears, peeled, quartered, cored, and cut into ½-inch-/1-cm-thick wedges
1 frozen puff pastry sheet (half of 17.3-ounce/490-g package), thawed
For the caramel sauce:
1/2 cup/100 g granulated sugar
2 tablespoons/30 ml water
1/2 cup/115 ml whipping cream
Method:
For the tarts:
Stir the sugar and water in a heavy based medium sized saucepan over a medium heat until the sugar dissolves and the syrup comes to a simmer, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side. The sugar that clings to the side of the pan has a tendency to crystallize and ruin the silky consistency of the caramel, so wiping the sugar off the sides of the pan will help prevent this from happening.
Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for about 8 minutes or until it begins to turn golden brown. You will need to watch the syrup closely as it can burn quite easily.
Remove the pan from the heat. Add the butter and whisk until the butter melts and the mixture forms a caramel sauce. Stir in the cinnamon. Pour the caramel sauce into four 4-inch-/10-cm-diameter cake pans with at least 1 3/4-inch-/4.5-cm-high sides, dividing equally. Allow the caramel to cool.
Arrange a layer of the apples and pears decoratively over the caramel, then stack the remaining apples and pears to fill the pans completely. Unfold the pastry on a work surface and press the seams together if necessary. Cut out four 4-inch/10-cm rounds.
Place the pastry rounds over the apples and pears and tuck the pastry down between the sides of the pans. Prick the pastry 5 to 6 times with a fork or small sharp knife. Cover the tarts with plastic wrap and refrigerate for at least 1 hour and up to 1 day to chill the pastry.
Preheat the oven to 450°F/230ºC. Transfer the tarts to a baking sheet and bake for about 30 minutes or until the pastry is golden brown and cooked through and the apples are very tender. Let rest at room temperature for 20 minutes to allow the flavors to meld and the juices to cool and thicken slightly.
Meanwhile, to make the caramel sauce:
Stir the sugar and water in a medium saucepan over medium heat until the sugar dissolves and the mixture comes to a simmer, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side.
Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for 8 minutes or until it begins to turn golden brown. Add the cream and stir to blend. Remove the pan from the heat and cool slightly.
To serve the upside-down tarts:
Place a plate over each tart. In a swift movement, invert each tart onto each plate. Remove the pans. If the plate is a little messy, you may want to transfer the upside-down tarts to clean plates to serve. Drizzle some of the caramel sauce around the upside tarts and serve. Reserve any remaining caramel sauce in the refrigerator for another use.
Serves 4
Ingredients:
For the tarts:
1 cup/200 g granulated sugar
1/4 cup/60 ml water
4 ounces/113 g unsalted butter, room temperature
½ teaspoon/about 1 g ground cinnamon
2 Granny Smith apples, peeled, quartered, cored, and cut into ½-inch-/1-cm-thick wedges
2 Comice or Anjou pears, peeled, quartered, cored, and cut into ½-inch-/1-cm-thick wedges
1 frozen puff pastry sheet (half of 17.3-ounce/490-g package), thawed
For the caramel sauce:
1/2 cup/100 g granulated sugar
2 tablespoons/30 ml water
1/2 cup/115 ml whipping cream
Method:
For the tarts:
Stir the sugar and water in a heavy based medium sized saucepan over a medium heat until the sugar dissolves and the syrup comes to a simmer, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side. The sugar that clings to the side of the pan has a tendency to crystallize and ruin the silky consistency of the caramel, so wiping the sugar off the sides of the pan will help prevent this from happening.
Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for about 8 minutes or until it begins to turn golden brown. You will need to watch the syrup closely as it can burn quite easily.
Remove the pan from the heat. Add the butter and whisk until the butter melts and the mixture forms a caramel sauce. Stir in the cinnamon. Pour the caramel sauce into four 4-inch-/10-cm-diameter cake pans with at least 1 3/4-inch-/4.5-cm-high sides, dividing equally. Allow the caramel to cool.
Arrange a layer of the apples and pears decoratively over the caramel, then stack the remaining apples and pears to fill the pans completely. Unfold the pastry on a work surface and press the seams together if necessary. Cut out four 4-inch/10-cm rounds.
Place the pastry rounds over the apples and pears and tuck the pastry down between the sides of the pans. Prick the pastry 5 to 6 times with a fork or small sharp knife. Cover the tarts with plastic wrap and refrigerate for at least 1 hour and up to 1 day to chill the pastry.
Preheat the oven to 450°F/230ºC. Transfer the tarts to a baking sheet and bake for about 30 minutes or until the pastry is golden brown and cooked through and the apples are very tender. Let rest at room temperature for 20 minutes to allow the flavors to meld and the juices to cool and thicken slightly.
Meanwhile, to make the caramel sauce:
Stir the sugar and water in a medium saucepan over medium heat until the sugar dissolves and the mixture comes to a simmer, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side.
Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for 8 minutes or until it begins to turn golden brown. Add the cream and stir to blend. Remove the pan from the heat and cool slightly.
To serve the upside-down tarts:
Place a plate over each tart. In a swift movement, invert each tart onto each plate. Remove the pans. If the plate is a little messy, you may want to transfer the upside-down tarts to clean plates to serve. Drizzle some of the caramel sauce around the upside tarts and serve. Reserve any remaining caramel sauce in the refrigerator for another use.
Aloha chicken
"ALOHA CHICKEN"
Here is a chicken dish that is simple and very tasty.
Ingredients:
Chicken pieces of your choice or boneless chicken breast
1/2 bottle of Terriaki Sauce
1 Can of Pineapple
Put the chicken in your crock pot
Pour half the bottle of Terriaki Sauce on top
Pour in the juice from the pineapple
Let this cook all day on low! 1/2 hour before you are ready to eat, dump the pineapple in it. This is great served with steamed broccoli and noodles or rice.
Here is a chicken dish that is simple and very tasty.
Ingredients:
Chicken pieces of your choice or boneless chicken breast
1/2 bottle of Terriaki Sauce
1 Can of Pineapple
Put the chicken in your crock pot
Pour half the bottle of Terriaki Sauce on top
Pour in the juice from the pineapple
Let this cook all day on low! 1/2 hour before you are ready to eat, dump the pineapple in it. This is great served with steamed broccoli and noodles or rice.
Saturday, April 21, 2007
Saturday, April 14, 2007
Cheesy Potato Hotdish
Grandma Jacobson's Cheesy Potato Hotdish
Author/Submitted by: Tammy Jacobson
Servings: 10
Categories: Cheese / Haven't Tried / Potatoes / Side Dish / Vegetarian
Ingredients:
4 pounds russet potatoes, cooked and drained
1 cup chopped onion
1/4 cup margarine
1 can cream of celery soup
1 pint sour cream
1 1/2 cups shredded cheddar cheese
1/2 cup corn flakes, or more if needed
3 tablespoons melted margarine
Directions:
Remove skins from cooked potatoes; grate into a large mixing bowl. Saute onion in 1/4 cup melted margarine until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese; mix well. Turn into greased cake pan. Cover and refrigerate overnight. When ready to bake, sprinkle with crushed corn flakes; drizzle with 3 tablespoons margarine. Bake in 350 degree oven for 1 hour.
Author/Submitted by: Tammy Jacobson
Servings: 10
Categories: Cheese / Haven't Tried / Potatoes / Side Dish / Vegetarian
Ingredients:
4 pounds russet potatoes, cooked and drained
1 cup chopped onion
1/4 cup margarine
1 can cream of celery soup
1 pint sour cream
1 1/2 cups shredded cheddar cheese
1/2 cup corn flakes, or more if needed
3 tablespoons melted margarine
Directions:
Remove skins from cooked potatoes; grate into a large mixing bowl. Saute onion in 1/4 cup melted margarine until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese; mix well. Turn into greased cake pan. Cover and refrigerate overnight. When ready to bake, sprinkle with crushed corn flakes; drizzle with 3 tablespoons margarine. Bake in 350 degree oven for 1 hour.
Garlic and Rosemary Roasted Potatoes
Garlic and Rosemary Roasted Potatoes
Author/Submitted by: George McTyre
Servings: 8
Categories: Low-Fat/Low-Cal / Potatoes / Side Dish
Ingredients:
2 pounds new potatoes
1 tablespoon fresh rosemary
1 teaspoon salt
3 cloves garlic, chopped
olive oil cooking spray
Directions:
Wash and scrub potatoes. Cut in potatoes in half. Spray a baking dish with the cooking spray. Spray potatoes with cooking spray. Sprinkle potatoes with garlic, rosemary, and salt and stir to mix well. Bake uncovered for 20 to 35 minutes at 400 degrees, stirring occasionally.
Author/Submitted by: George McTyre
Servings: 8
Categories: Low-Fat/Low-Cal / Potatoes / Side Dish
Ingredients:
2 pounds new potatoes
1 tablespoon fresh rosemary
1 teaspoon salt
3 cloves garlic, chopped
olive oil cooking spray
Directions:
Wash and scrub potatoes. Cut in potatoes in half. Spray a baking dish with the cooking spray. Spray potatoes with cooking spray. Sprinkle potatoes with garlic, rosemary, and salt and stir to mix well. Bake uncovered for 20 to 35 minutes at 400 degrees, stirring occasionally.
Chicken and Onion Pizza
Chicken-and-Onion Pizza
Author/Submitted by:
Servings: 6
Categories: Chicken / Italian / Low-Fat/Low-Cal / Main Dish / Pizza
Ingredients:
1 tablespoon olive oil
1 pound skinless boneless chicken breast, cut into 3/4
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
2 cups purple onions, sliced
1 cup red bell pepper, sliced
1 cup mushrooms, sliced
1/2 teaspoon dried thyme
1 package pizza dough, refrigerated kind
vegetable cooking spray
4 ounces Lowfat mozzarella cheese, shredded
Directions:
Heat oil in a skillet over medium-high heat. Add chicken and next 3 ingredients; saute 3 minute. Add onion and next 3 ingredients; saute 4 minutes or until chicken is done. Set aside. Unroll pizza dough, and pat into a 12-inch pizza pan coated with cooking spray. Sprinkle 1/2 cup cheese evenly over dough. Spoon chicken mixture over cheese, and top with remaining 1/2 cup of cheese. Bake at 425F for 15 minutes or until crust is golden.
Author/Submitted by:
Servings: 6
Categories: Chicken / Italian / Low-Fat/Low-Cal / Main Dish / Pizza
Ingredients:
1 tablespoon olive oil
1 pound skinless boneless chicken breast, cut into 3/4
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
2 cups purple onions, sliced
1 cup red bell pepper, sliced
1 cup mushrooms, sliced
1/2 teaspoon dried thyme
1 package pizza dough, refrigerated kind
vegetable cooking spray
4 ounces Lowfat mozzarella cheese, shredded
Directions:
Heat oil in a skillet over medium-high heat. Add chicken and next 3 ingredients; saute 3 minute. Add onion and next 3 ingredients; saute 4 minutes or until chicken is done. Set aside. Unroll pizza dough, and pat into a 12-inch pizza pan coated with cooking spray. Sprinkle 1/2 cup cheese evenly over dough. Spoon chicken mixture over cheese, and top with remaining 1/2 cup of cheese. Bake at 425F for 15 minutes or until crust is golden.
Cheese Enchiladas
Cheese Enchiladas
Author/Submitted by:
Servings: 6
Categories: Cheese / Ethnic / Mexican
Ingredients:
12 corn tortillas
28 ounces enchilada sauce
1 large onion, chopped
1 pound Monterey Jack cheese, grated
4 ounces olives, sliced
1 green onion, finely chopped
Directions:
1. Saute onion in a little butter or oil just until transparent. Set aside.
2. Heat enchilada sauce until warmed through. Pour about a cup of sauce into a baking dish.
3. Pan Method: Heat oil in skillet. Using tongs, dip tortillas into hot oil to soften. OR Microwave Method: Microwave tortillas until warm to soften. This method is easier and probably a little healthier, but not quite as tasty.
4. Dip in sauce to drench and place in baking dish. Sprinkle in a bit of the onion and cheese, roll up. Repeat with remaining tortillas, trying to fit all of them in the dish in one layer.
5. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese. Sprinkle olives on top, and bake for 15-20 minutes at 350 degrees or until heated through.
6. Garnish with chopped green onion just before serving. You can also fill with cooked chicken or shredded beef along with the onion and cheese.
Author/Submitted by:
Servings: 6
Categories: Cheese / Ethnic / Mexican
Ingredients:
12 corn tortillas
28 ounces enchilada sauce
1 large onion, chopped
1 pound Monterey Jack cheese, grated
4 ounces olives, sliced
1 green onion, finely chopped
Directions:
1. Saute onion in a little butter or oil just until transparent. Set aside.
2. Heat enchilada sauce until warmed through. Pour about a cup of sauce into a baking dish.
3. Pan Method: Heat oil in skillet. Using tongs, dip tortillas into hot oil to soften. OR Microwave Method: Microwave tortillas until warm to soften. This method is easier and probably a little healthier, but not quite as tasty.
4. Dip in sauce to drench and place in baking dish. Sprinkle in a bit of the onion and cheese, roll up. Repeat with remaining tortillas, trying to fit all of them in the dish in one layer.
5. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese. Sprinkle olives on top, and bake for 15-20 minutes at 350 degrees or until heated through.
6. Garnish with chopped green onion just before serving. You can also fill with cooked chicken or shredded beef along with the onion and cheese.
Cheddar Cheese Soup
Cheddar Cheese Soup
Author/Submitted by: The Low Carb Luxury Newsletter: Volume III Issue 13 - July 12, 2002 (http://www.lowcarbluxury.com)
Servings: 6
Categories: Cheese / Haven't Tried / Low-Carb / Soups
Ingredients:
5 slices bacon, chopped
1 medium onion, chopped
1 clove garlic, minced
48 ounces chicken broth
2 medium carrots, coarsely grated
1 cup heavy cream
3 ounces cream cheese
4 cups shredded cheddar cheese
1 teaspoon dry mustard
1/4 teaspoon pepper
Directions:
1. In large saucepot, cook bacon until crisp; remove and set aside. Drain drippings.
2. In same saucepot, cook onion and garlic until tender. Add broth and carrots; cook 5 minutes. Add mustard and pepper, stirring to blend well.
3. Add cream, cream cheese, and cheddar cheese. Heat, stirring, until cheeses are melted. Do not boil. Sprinkle each serving with reserved bacon.
Author/Submitted by: The Low Carb Luxury Newsletter: Volume III Issue 13 - July 12, 2002 (http://www.lowcarbluxury.com)
Servings: 6
Categories: Cheese / Haven't Tried / Low-Carb / Soups
Ingredients:
5 slices bacon, chopped
1 medium onion, chopped
1 clove garlic, minced
48 ounces chicken broth
2 medium carrots, coarsely grated
1 cup heavy cream
3 ounces cream cheese
4 cups shredded cheddar cheese
1 teaspoon dry mustard
1/4 teaspoon pepper
Directions:
1. In large saucepot, cook bacon until crisp; remove and set aside. Drain drippings.
2. In same saucepot, cook onion and garlic until tender. Add broth and carrots; cook 5 minutes. Add mustard and pepper, stirring to blend well.
3. Add cream, cream cheese, and cheddar cheese. Heat, stirring, until cheeses are melted. Do not boil. Sprinkle each serving with reserved bacon.
campbells Herb Marinated Chicken
Campbell's Herb Marinated Chicken
Author/Submitted by: Campbell's soup
Servings: 4
Categories: Chicken / Main Dish / Marinades
Ingredients:
10 1/2 ounces Chicken broth, condensed
3 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 teaspoon pepper
2 pounds chicken
Directions:
Mix broth, lemon juice, basil, thyme, and pepper in non-metallic dish. Add chicken. Refrigerate 30 min. Broil on rack 6" from heat 30 min. or until no longer pink, turning and brushing often with sauce.
Author/Submitted by: Campbell's soup
Servings: 4
Categories: Chicken / Main Dish / Marinades
Ingredients:
10 1/2 ounces Chicken broth, condensed
3 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 teaspoon pepper
2 pounds chicken
Directions:
Mix broth, lemon juice, basil, thyme, and pepper in non-metallic dish. Add chicken. Refrigerate 30 min. Broil on rack 6" from heat 30 min. or until no longer pink, turning and brushing often with sauce.
Carmalized Banana Cheesecake
Caramelized Banana Cheesecake
Author/Submitted by: From Tammy Jacobson
Servings: 12
Categories: Bananas / Cheesecakes / Desserts / Haven't Tried / Low-Fat/Low-Cal
Ingredients:
3/4 cup pecans, 3/4 cup
2 Tbsp. light butter, divided
1/4 cup light brown sugar
1 cup bananas, thinly sliced
2 tsp dark rum, optional
8 oz fat-free cream cheese, softened
8 oz light cream cheese, softened
1 cup sugar, divided
1/2 cup light sour cream
1 egg, lightly beaten
2 egg whites, lightly beaten
Directions:
1. Preheat the oven to 325 degrees. Place the pecans in the oven and toast them for about 8 minutes. Check frequently because they will burn easily; set aside. Leave oven on. Melt 1 tablespoon of the butter in a nonstick skillet over medium heat. Stir in the brown sugar and cook, stirring frequently, until melted. Add the sliced bananas and continue cooking until the bananas are caramelized and soft enough to be mashed with the back of a spoon. Remove from heat and set aside. If using, stir in the rum.
2. Combine the fat-free cream cheese, light cream cheese and 3/4 cup of the sugar in a large bowl and mix until completely blended. Add the sour cream, egg and egg whites and mix well. Add the caramelized banana mixture and again mix well. Put the remaining tablespoon of butter, remaining 1/4 cup sugar and toasted pecans in a food processor fitted with a metal blade. Grind until the consistency of fine gravel and put the mixture in the bottom of an 8-inch springform pan. Pack it down firmly using the palm of your hand. Pour the filling mixture over the crust. Place the pan in a large pan and add water to a depth of 2 inches. Bake in the preheated oven for about 1-1/2 hours, or until firm to the touch.
Author/Submitted by: From Tammy Jacobson
Servings: 12
Categories: Bananas / Cheesecakes / Desserts / Haven't Tried / Low-Fat/Low-Cal
Ingredients:
3/4 cup pecans, 3/4 cup
2 Tbsp. light butter, divided
1/4 cup light brown sugar
1 cup bananas, thinly sliced
2 tsp dark rum, optional
8 oz fat-free cream cheese, softened
8 oz light cream cheese, softened
1 cup sugar, divided
1/2 cup light sour cream
1 egg, lightly beaten
2 egg whites, lightly beaten
Directions:
1. Preheat the oven to 325 degrees. Place the pecans in the oven and toast them for about 8 minutes. Check frequently because they will burn easily; set aside. Leave oven on. Melt 1 tablespoon of the butter in a nonstick skillet over medium heat. Stir in the brown sugar and cook, stirring frequently, until melted. Add the sliced bananas and continue cooking until the bananas are caramelized and soft enough to be mashed with the back of a spoon. Remove from heat and set aside. If using, stir in the rum.
2. Combine the fat-free cream cheese, light cream cheese and 3/4 cup of the sugar in a large bowl and mix until completely blended. Add the sour cream, egg and egg whites and mix well. Add the caramelized banana mixture and again mix well. Put the remaining tablespoon of butter, remaining 1/4 cup sugar and toasted pecans in a food processor fitted with a metal blade. Grind until the consistency of fine gravel and put the mixture in the bottom of an 8-inch springform pan. Pack it down firmly using the palm of your hand. Pour the filling mixture over the crust. Place the pan in a large pan and add water to a depth of 2 inches. Bake in the preheated oven for about 1-1/2 hours, or until firm to the touch.
Cajun Chicken Cutlets
Cajun-Style Chicken Cutlets
Author/Submitted by:
Servings: 4
Categories: Chicken / Haven't Tried / Low-Carb / Main Dish
Ingredients:
1/4 cup butter
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper, finely ground
salt
4 boneless skinless chicken breast halves, pounded thin
Directions:
1. Melt butter in a small saucepan over a low heat. Add lemon juice, herbs, black pepper, and salt to taste. Continue to cook for several minutes over a low heat until herbs soften.
2. Heat a large cast-iron skillet to high. Coat both sides of the cutlets well with the butter mixture. Cook the cutlets for several minutes on each side. When done, they will be black on the outside and tender and juicy on the inside.
Author/Submitted by:
Servings: 4
Categories: Chicken / Haven't Tried / Low-Carb / Main Dish
Ingredients:
1/4 cup butter
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper, finely ground
salt
4 boneless skinless chicken breast halves, pounded thin
Directions:
1. Melt butter in a small saucepan over a low heat. Add lemon juice, herbs, black pepper, and salt to taste. Continue to cook for several minutes over a low heat until herbs soften.
2. Heat a large cast-iron skillet to high. Coat both sides of the cutlets well with the butter mixture. Cook the cutlets for several minutes on each side. When done, they will be black on the outside and tender and juicy on the inside.
Baked Pesto Chicken
Baked Pesto Chicken
Author/Submitted by: Buitoni
Servings: 4
Categories: Cheese / Chicken / Low-Carb / Main Dish
Ingredients:
4 boneless skinless chicken breast
1/3 cup pesto sauce, BUITONI Refrigerated Pesto with Basil
3 plum tomatoes, sliced
1/2 cup shredded mozzarella cheese
Directions:
1. PREHEAT oven to 400 F. Line baking sheet with heavy-duty foil.
2. PLACE chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.
3. BAKE for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
Author/Submitted by: Buitoni
Servings: 4
Categories: Cheese / Chicken / Low-Carb / Main Dish
Ingredients:
4 boneless skinless chicken breast
1/3 cup pesto sauce, BUITONI Refrigerated Pesto with Basil
3 plum tomatoes, sliced
1/2 cup shredded mozzarella cheese
Directions:
1. PREHEAT oven to 400 F. Line baking sheet with heavy-duty foil.
2. PLACE chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.
3. BAKE for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
Olive Garden Sangria
Olive Garden Sangria
Author/Submitted by:
Servings: 0
Categories: Alcoholic Beverages / Fruits / Vermouth / Wine
Ingredients:
1 1/2 liters Soleo Red Table Wine
10 ounces grenadine
16 ounces cranberry juice cocktail
12 ounces sweet vermouth
10 ounces sugar water, (5 oz sugar diluted in water)
strawberries
oranges
crushed ice
Directions:
This makes a gallon. Mix all ingredients except for ice. Pour sangria in glass and then add ice. Make sure there is fruit in every glass.
Author/Submitted by:
Servings: 0
Categories: Alcoholic Beverages / Fruits / Vermouth / Wine
Ingredients:
1 1/2 liters Soleo Red Table Wine
10 ounces grenadine
16 ounces cranberry juice cocktail
12 ounces sweet vermouth
10 ounces sugar water, (5 oz sugar diluted in water)
strawberries
oranges
crushed ice
Directions:
This makes a gallon. Mix all ingredients except for ice. Pour sangria in glass and then add ice. Make sure there is fruit in every glass.
Tirimisu
Olive Garden Tiramisu
Author/Submitted by:
Servings: 1
Categories: Alcohol / Chocolate / Coffee / Desserts
Ingredients:
1 Sponge cake, 10-12" diameter, 3" tall
3 ounces Coffee, strong
3 ounces Brandy, or rum
1 1/2 pounds Mascarpone cheese, or cream cheese, room temp
1 1/2 cups Powdered sugar
Cocoa powder
Directions:
1. Cut across the middle of the sponge cake to form two disks, about 1" to 1-1/2" thick. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much it will collapse.
2. Mix the cream cheese or mascarpone with the sugar, and beat until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half of the cake with half of the whipped cheese, in a fairly thick layer. Set the second half of the cake on the bottom half, and repeat the process.
3. Sprinkle the coffee/liqueur blend and spread with the remaining whipped cheese mixture. Put the cocoa powder into a wire strainer and coat the top layer of the cheese completely with cocoa. Refrigerate for at least 2 hours before cutting and serving.
Author/Submitted by:
Servings: 1
Categories: Alcohol / Chocolate / Coffee / Desserts
Ingredients:
1 Sponge cake, 10-12" diameter, 3" tall
3 ounces Coffee, strong
3 ounces Brandy, or rum
1 1/2 pounds Mascarpone cheese, or cream cheese, room temp
1 1/2 cups Powdered sugar
Cocoa powder
Directions:
1. Cut across the middle of the sponge cake to form two disks, about 1" to 1-1/2" thick. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much it will collapse.
2. Mix the cream cheese or mascarpone with the sugar, and beat until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half of the cake with half of the whipped cheese, in a fairly thick layer. Set the second half of the cake on the bottom half, and repeat the process.
3. Sprinkle the coffee/liqueur blend and spread with the remaining whipped cheese mixture. Put the cocoa powder into a wire strainer and coat the top layer of the cheese completely with cocoa. Refrigerate for at least 2 hours before cutting and serving.
Chocolate Chip Cookie Dough Cheesecake
Olive Garden Chocolate Chip Cookie Dough Cheesecake
Author/Submitted by:
Servings: 12
Categories: Cheesecakes / Chocolate / Desserts
Ingredients:
2 tablespoons Margarine
2 1/2 cups Oreos, crushed
2 pounds Cream cheese, soft
1 cup Sugar
4 Eggs
1 teaspoon All-purpose flour
1 teaspoon Vanilla
1 cup Sour cream
1 pound Chocolate chip cookie dough
2 ounces Chocolate chips
---TOPPINGS---
1 pint Heavy whipping cream, whip
Chocolate chips
Chopped walnuts
Directions:
1. Preheat oven to 325F.
2. CRUST-Generously grease the bottom and sides of a 10" springform pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.
3. FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golfball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off oven and leave door ajar about 3 inches (broil position). Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.
Author/Submitted by:
Servings: 12
Categories: Cheesecakes / Chocolate / Desserts
Ingredients:
2 tablespoons Margarine
2 1/2 cups Oreos, crushed
2 pounds Cream cheese, soft
1 cup Sugar
4 Eggs
1 teaspoon All-purpose flour
1 teaspoon Vanilla
1 cup Sour cream
1 pound Chocolate chip cookie dough
2 ounces Chocolate chips
---TOPPINGS---
1 pint Heavy whipping cream, whip
Chocolate chips
Chopped walnuts
Directions:
1. Preheat oven to 325F.
2. CRUST-Generously grease the bottom and sides of a 10" springform pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.
3. FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golfball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off oven and leave door ajar about 3 inches (broil position). Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.
Chicken Vino Bianco
Olive Garden Chicken Vino Bianco
Author/Submitted by: http://www.e-cookbooks.net/recipes/08181.htm
Servings: 4
Categories: Chicken / Low-Carb / Pasta
Ingredients:
2 tablespoons olive oil
4 boneless skinless chicken breasts, sliced into strips
salt and pepper
1/2 cup red onion, finely chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup canned tomatoes, chopped
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
cooked pasta, optional
Directions:
Heat oil in non-stick skillet over medium-high heat. Season chicken strips with salt and pepper and brown strips in hot oil Remove to a plate. Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta of your choice.
Low-carb if served without pasta.
Author/Submitted by: http://www.e-cookbooks.net/recipes/08181.htm
Servings: 4
Categories: Chicken / Low-Carb / Pasta
Ingredients:
2 tablespoons olive oil
4 boneless skinless chicken breasts, sliced into strips
salt and pepper
1/2 cup red onion, finely chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup canned tomatoes, chopped
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
cooked pasta, optional
Directions:
Heat oil in non-stick skillet over medium-high heat. Season chicken strips with salt and pepper and brown strips in hot oil Remove to a plate. Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta of your choice.
Low-carb if served without pasta.
Olive Garden Chicken Scampi
Olive Garden Chicken Scampi
Author/Submitted by:
Servings: 0
Categories: Chicken / Pasta / Sauces
Ingredients:
---White Sauce---
1 tablespoon butter
2 tablespoons flour
3/4 cup milk, hot
---Scampi Sauce---
3 tablespoons butter
2 tablespoons garlic, crushed
1/2 teaspoon crushed red pepper
2 tablespoons Italian seasoning
black pepper, to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce
---Remaining Ingredients---
2 chicken breasts, sliced
bell peppers, thinly sliced
red onions, thinly sliced
10 cloves garlic, roasted, see below
1/2 package angel hair pasta, cooked and drained
Directions:
1. Make the White Sauce first: Melt butter in sauce pan, add flour, and cook for 2 minutes on med. heat. Heat stirring constantly. Slowly add hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).
2. Next, make the Scampi Sauce: Heat butter over low heat. Add the garlic, crushed red pepper, Italian seasoning, and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined (about 30-40 minutes). Add 1/4 cup white sauce and cook until slightly thickened.
3. In a large skillet, saute chicken in a little olive oil until nearly done. Add the peppers and onions. Saute until chicken is done. Add Scampi Sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta.
4. For Roasted Garlic: Separate head of garlic into individual cloves still in 'paper'. Toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. Bake in 350* oven for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
Author/Submitted by:
Servings: 0
Categories: Chicken / Pasta / Sauces
Ingredients:
---White Sauce---
1 tablespoon butter
2 tablespoons flour
3/4 cup milk, hot
---Scampi Sauce---
3 tablespoons butter
2 tablespoons garlic, crushed
1/2 teaspoon crushed red pepper
2 tablespoons Italian seasoning
black pepper, to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce
---Remaining Ingredients---
2 chicken breasts, sliced
bell peppers, thinly sliced
red onions, thinly sliced
10 cloves garlic, roasted, see below
1/2 package angel hair pasta, cooked and drained
Directions:
1. Make the White Sauce first: Melt butter in sauce pan, add flour, and cook for 2 minutes on med. heat. Heat stirring constantly. Slowly add hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).
2. Next, make the Scampi Sauce: Heat butter over low heat. Add the garlic, crushed red pepper, Italian seasoning, and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined (about 30-40 minutes). Add 1/4 cup white sauce and cook until slightly thickened.
3. In a large skillet, saute chicken in a little olive oil until nearly done. Add the peppers and onions. Saute until chicken is done. Add Scampi Sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta.
4. For Roasted Garlic: Separate head of garlic into individual cloves still in 'paper'. Toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. Bake in 350* oven for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
Olive Garden Fettucini Alfredo
Olive Garden Alfredo Fettucine
Author/Submitted by: Gloria Pitzer's Secret Recipes
Servings: 4
Categories: Pasta / Sauces
Ingredients:
8 ounces Cream cheese, cut in bits
3/4 cup Parmesan cheese, grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettucine, cooked and drained
Directions:
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
OR
Prep. Time: 0:35
Serves: 4-6
1/2 cup real butter
1 pint (2 cups / 16 fl. oz.) heavy whipping cream
1 tsp. garlic powder
salt and pepper - to taste
1 dash cayenne pepper
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional
-In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.
-Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.
-Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.
Notes: Though you can’t rush this sauce, if it seems to be taking too long to thicken, stir in up to 1/4 cup cream cheese. Make sure your Parmesan or Romano is grated and not shredded; it won't melt properly if shredded. Do not use Kraft® Grated Parmesan in the canister; your Alfredo won't taste right. Either grate your own or buy the stuff from the deli.
Author/Submitted by: Gloria Pitzer's Secret Recipes
Servings: 4
Categories: Pasta / Sauces
Ingredients:
8 ounces Cream cheese, cut in bits
3/4 cup Parmesan cheese, grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettucine, cooked and drained
Directions:
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
OR
Prep. Time: 0:35
Serves: 4-6
1/2 cup real butter
1 pint (2 cups / 16 fl. oz.) heavy whipping cream
1 tsp. garlic powder
salt and pepper - to taste
1 dash cayenne pepper
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional
-In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.
-Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.
-Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.
Notes: Though you can’t rush this sauce, if it seems to be taking too long to thicken, stir in up to 1/4 cup cream cheese. Make sure your Parmesan or Romano is grated and not shredded; it won't melt properly if shredded. Do not use Kraft® Grated Parmesan in the canister; your Alfredo won't taste right. Either grate your own or buy the stuff from the deli.
Wednesday, February 21, 2007
Starbucks Strawberry Frappaccino - healthy version
A Berry Good Thing!
Here's an amazing guilt-free swap you can make in your own home. Save time, money and calories with this awesome recipe!
Ingredients:
2/3 cup frozen strawberries (just plain- NOT in syrup!)
5 oz. light vanilla soy milk
2 tsp. Fat Free French Vanilla Coffee-mate powder (dissolved in an oz of warm water)
1 oz. Sugar Free Torani Strawberry Syrup
3 Splenda packets
3 large ice cubes
Fat Free Reddi-Wip
Place all of the ingredients in blender, except for the whipped cream. Blend on high speed for 30-45 seconds. Pour, and top with Fat Free Reddi-Wip. Strawberrylicious!
Serving Size: 12 oz.
Calories: 135
Fat: 1g
Sodium: 82mg
Carbs: 28g
Fiber: 2.5g
Sugar: 21g
Protein: 4g
Here's an amazing guilt-free swap you can make in your own home. Save time, money and calories with this awesome recipe!
Ingredients:
2/3 cup frozen strawberries (just plain- NOT in syrup!)
5 oz. light vanilla soy milk
2 tsp. Fat Free French Vanilla Coffee-mate powder (dissolved in an oz of warm water)
1 oz. Sugar Free Torani Strawberry Syrup
3 Splenda packets
3 large ice cubes
Fat Free Reddi-Wip
Place all of the ingredients in blender, except for the whipped cream. Blend on high speed for 30-45 seconds. Pour, and top with Fat Free Reddi-Wip. Strawberrylicious!
Serving Size: 12 oz.
Calories: 135
Fat: 1g
Sodium: 82mg
Carbs: 28g
Fiber: 2.5g
Sugar: 21g
Protein: 4g
Mcdonalds Muffin Sandwich - gone healthy
MUFFIN LOVIN'
Why would any sane person chomp on a McDonald's Egg McMuffin when they could have a practically identical tasting morning sandwich with far fewer of the pesky calories and fat grams that the Micky D's version has? Plus, making HG's lighter and leaner breakfast sandwich is faster and easier than waiting in that drive-thru line.
Ingredients:
- 1 regular size Thomas' Light Multi Grain English Muffin (or Western Bagel Alternative English Muffin)
- 1 slice Kraft Free fat free American cheese
- 1 slice Healthy Choice Smoked Ham (or other lean, thin-sliced ham)
- 1 egg white
Directions:
Simply cook an egg white in a pan using non-stick cooking spray and toast your english muffin. Once toasted, place a slice of cheese on the bottom half of the bread, followed by the egg, a slice of ham, and the top of the muffin. Enjoy!
*HG Tip: Check out this snazzy egg muffin toaster thingee for sale on Amazon. It's very cute!
Serving Size: 1 sandwich
Calories: 165
Fat: 1.5g
Sodium: 645mg
Carbs: 25g
Fiber: 8g
Protein: 17.5g
Why would any sane person chomp on a McDonald's Egg McMuffin when they could have a practically identical tasting morning sandwich with far fewer of the pesky calories and fat grams that the Micky D's version has? Plus, making HG's lighter and leaner breakfast sandwich is faster and easier than waiting in that drive-thru line.
Ingredients:
- 1 regular size Thomas' Light Multi Grain English Muffin (or Western Bagel Alternative English Muffin)
- 1 slice Kraft Free fat free American cheese
- 1 slice Healthy Choice Smoked Ham (or other lean, thin-sliced ham)
- 1 egg white
Directions:
Simply cook an egg white in a pan using non-stick cooking spray and toast your english muffin. Once toasted, place a slice of cheese on the bottom half of the bread, followed by the egg, a slice of ham, and the top of the muffin. Enjoy!
*HG Tip: Check out this snazzy egg muffin toaster thingee for sale on Amazon. It's very cute!
Serving Size: 1 sandwich
Calories: 165
Fat: 1.5g
Sodium: 645mg
Carbs: 25g
Fiber: 8g
Protein: 17.5g
Tuna Melts
TUN-A IN
Tuna melt fans, listen up! You too can partake in the cheesy, creamy tunaliciousness of a classic tuna melt. HG's here with a great recipe for a diet-friendly version of the sandwich fave. Just replace some of the traditional ingredients with lighter options and you can enjoy these mouthwatering melts, guilt free!
Ingredients:
1 3-oz. can tuna, packed in water, drained and flaked
1 Tbsp. light mayonnaise
1 teaspoon Dijonnaise
***2 slices Wonder Light Bread
2 teaspoons chopped dill relish
1 slice Kraft Fat Free Cheese
1 slice tomato
salt and pepper as desired
Directions:
Preheat the oven to 375 degrees. In bowl, prepare tuna salad by mixing tuna, mayonnaise, dijonnaise, and relish. Toast bread then pile the tuna mixture onto one slice and place the slices of tomato and cheese on the other. Bake for about 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and enjoy!
Serving Size: 1 recipe
Calories: 255
Fat: 5.5g
Carbs: 23.5g
Fiber: 5g
Protein: 28g
*5 points
Tuna melt fans, listen up! You too can partake in the cheesy, creamy tunaliciousness of a classic tuna melt. HG's here with a great recipe for a diet-friendly version of the sandwich fave. Just replace some of the traditional ingredients with lighter options and you can enjoy these mouthwatering melts, guilt free!
Ingredients:
1 3-oz. can tuna, packed in water, drained and flaked
1 Tbsp. light mayonnaise
1 teaspoon Dijonnaise
***2 slices Wonder Light Bread
2 teaspoons chopped dill relish
1 slice Kraft Fat Free Cheese
1 slice tomato
salt and pepper as desired
Directions:
Preheat the oven to 375 degrees. In bowl, prepare tuna salad by mixing tuna, mayonnaise, dijonnaise, and relish. Toast bread then pile the tuna mixture onto one slice and place the slices of tomato and cheese on the other. Bake for about 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and enjoy!
Serving Size: 1 recipe
Calories: 255
Fat: 5.5g
Carbs: 23.5g
Fiber: 5g
Protein: 28g
*5 points
Orange Cream Float
Cream of the Crop!
We've often wondered who discovered that orange and cream taste AWESOME together (ok, maybe we have too much free time on our hands). Well, whoever he or she was happened to have been a genius. But unfortunately, as yummy as this combo tastes, orange and cream are not always a diet-friendly duo. Leave it to Hungry Girl, our resident creamsicle freak, to create a delicious, guilt-free, creamy, orange treat. Our embarrassingly simple recipe uses fat-free Cool Whip for creaminess, diet orange soda for oranginess, and a flexy straw, just 'cuz it's fun! What are you waiting for? A floaty-rific creation is just moments away!
Ingredients:
1/2 cup Cool Whip Free; frozen
1 can diet orange-flavored soda
1 flexy straw
Directions:
Pour soda into a glass. Top off glass with a scoop of frozen fat-free Cool Whip. Insert straw and enjoy!
HG TIP! About an hour before serving, put a glass mug in the freezer for a frosty float!
Serving Size: 1 recipe
Calories: 60
Fat: 0g
Sodium: 75mg
Carbs: 12g
Fiber: 0g
Sugars: 4g
Protein: 0g
We've often wondered who discovered that orange and cream taste AWESOME together (ok, maybe we have too much free time on our hands). Well, whoever he or she was happened to have been a genius. But unfortunately, as yummy as this combo tastes, orange and cream are not always a diet-friendly duo. Leave it to Hungry Girl, our resident creamsicle freak, to create a delicious, guilt-free, creamy, orange treat. Our embarrassingly simple recipe uses fat-free Cool Whip for creaminess, diet orange soda for oranginess, and a flexy straw, just 'cuz it's fun! What are you waiting for? A floaty-rific creation is just moments away!
Ingredients:
1/2 cup Cool Whip Free; frozen
1 can diet orange-flavored soda
1 flexy straw
Directions:
Pour soda into a glass. Top off glass with a scoop of frozen fat-free Cool Whip. Insert straw and enjoy!
HG TIP! About an hour before serving, put a glass mug in the freezer for a frosty float!
Serving Size: 1 recipe
Calories: 60
Fat: 0g
Sodium: 75mg
Carbs: 12g
Fiber: 0g
Sugars: 4g
Protein: 0g
Tuscan Chicken Dinner
Wonderful marinade allows you to flavor both the chicken and the vegetables. The meat and vegetables are cooked on the grill making this an especially easy summer meal.
Ingredients
1 Chicken, about 3 lb, cut into 8 pieces
1 yellow pepper, cored seeded and cut into wedges
1 red pepper, cored seeded and cut into wedges
4 small zucchini, sliced lengthwise
1 lb asparagus, ends trimmed
black olives, to garnish
Tuscan Marinade
10 garlic cloves, finely chopped
juice of 3 lemons
2-3 Tbs chopped fresh rosemary
salt and black pepper
1/3 cup olive oil
Procedure
To make the marinade, combine the garlic, lemon juice, rosemary, a pinch of salt, some black pepper, and the olive oil in a small bowl and blend the mixture well. Place the chicken pieces in a large shallow dish. Pour two thirds of the marinade over the chicken, reserving the remainder to baste the vegetables. Cover the chicken and refrigerate for at least 2 hours (overnight or even two days is ideal).
Heat the grill. When it is medium-hot, arrange the chicken on the grill, adding dark meat first and breast meat last. Move the pieces around so that they cook evenly. If the barbecue has a lid, cover the chicken pieces.
When the chicken is almost done (about 8-10 minutes for white meat and 20 minutes for dark meat, or when juices run clear when pierced with a skewer), toss the peppers, zucchini and asparagus in half the remaining marinade. Place the vegetables on the grill and cook for about 2 minutes on each side, basting them with the rest of the marinade.
To serve, pile the vegetables around the chicken pieces. Garnish with black olives.
Serves 8. Per Serving (calculated to include discarded marinade): Calories 487; Calories from fat 328.5(67%); Fat 37g; Carbohydrates 8g; Sugar 2g; Fiber 2g; Protein 31g
Ingredients
1 Chicken, about 3 lb, cut into 8 pieces
1 yellow pepper, cored seeded and cut into wedges
1 red pepper, cored seeded and cut into wedges
4 small zucchini, sliced lengthwise
1 lb asparagus, ends trimmed
black olives, to garnish
Tuscan Marinade
10 garlic cloves, finely chopped
juice of 3 lemons
2-3 Tbs chopped fresh rosemary
salt and black pepper
1/3 cup olive oil
Procedure
To make the marinade, combine the garlic, lemon juice, rosemary, a pinch of salt, some black pepper, and the olive oil in a small bowl and blend the mixture well. Place the chicken pieces in a large shallow dish. Pour two thirds of the marinade over the chicken, reserving the remainder to baste the vegetables. Cover the chicken and refrigerate for at least 2 hours (overnight or even two days is ideal).
Heat the grill. When it is medium-hot, arrange the chicken on the grill, adding dark meat first and breast meat last. Move the pieces around so that they cook evenly. If the barbecue has a lid, cover the chicken pieces.
When the chicken is almost done (about 8-10 minutes for white meat and 20 minutes for dark meat, or when juices run clear when pierced with a skewer), toss the peppers, zucchini and asparagus in half the remaining marinade. Place the vegetables on the grill and cook for about 2 minutes on each side, basting them with the rest of the marinade.
To serve, pile the vegetables around the chicken pieces. Garnish with black olives.
Serves 8. Per Serving (calculated to include discarded marinade): Calories 487; Calories from fat 328.5(67%); Fat 37g; Carbohydrates 8g; Sugar 2g; Fiber 2g; Protein 31g
Turkey Burgers
1 lb ground turkey
1 onion, finely chopped
3 T barbecue sauce
1/2 t ground cumin, or to taste
1 T vegetable oil
salt and ground cayenne to taste
Mix the turkey with the onion, barbecue sauce and the cumin. Shape into 4 patties.
Brush the patties with oil, then cook over hot coals for 3 minutes on each side.
To serve, sprinkle with salt and cayenne and brush with barbecue sauce. Serve on whole wheat rolls.
Serves: 4
1 onion, finely chopped
3 T barbecue sauce
1/2 t ground cumin, or to taste
1 T vegetable oil
salt and ground cayenne to taste
Mix the turkey with the onion, barbecue sauce and the cumin. Shape into 4 patties.
Brush the patties with oil, then cook over hot coals for 3 minutes on each side.
To serve, sprinkle with salt and cayenne and brush with barbecue sauce. Serve on whole wheat rolls.
Serves: 4
Sweet Hot Fun See Chicken
1 lb skinless boneless chicken
1 t cornstarch
1/4 C water
2 T cornstarch
1/2 C sugar
1/2 C chicken broth
1/3 C + 1 T rice vinegar
1 t soy sauce
1 t chile puree
1 clove garlic, chopped
4 C shredded cabbage (or cole slaw mix)
2 oz rice noodles
1 t vegetable oil
2 T sesame seeds
Cut chicken into 2x1/2 inch strips. Toss chicken and 1 t cornstach, let stand 10 minutes.
Mix water and 2 T cornstarch, set aside
heat sugar, broth, rice viengar, soy sauce, chile puree and garlic to boiling in 1 qt saucepan, stirring occasionally. Stir in water-cornstarch mixture. Cook and stir about 1 minute or until thickened; remove from head and keep warm.
Place cabbage and noodles in a large bowl. Cover with boiling water. Let stand no more than 5 minutes, place drained mixture on heated platter.
Stir fry chicken in oil; place on top of noodles and cabbage. Heat sauce to boil, pour over chicken and noodle mixture. Sprinkle with sesame seeds
1 t cornstarch
1/4 C water
2 T cornstarch
1/2 C sugar
1/2 C chicken broth
1/3 C + 1 T rice vinegar
1 t soy sauce
1 t chile puree
1 clove garlic, chopped
4 C shredded cabbage (or cole slaw mix)
2 oz rice noodles
1 t vegetable oil
2 T sesame seeds
Cut chicken into 2x1/2 inch strips. Toss chicken and 1 t cornstach, let stand 10 minutes.
Mix water and 2 T cornstarch, set aside
heat sugar, broth, rice viengar, soy sauce, chile puree and garlic to boiling in 1 qt saucepan, stirring occasionally. Stir in water-cornstarch mixture. Cook and stir about 1 minute or until thickened; remove from head and keep warm.
Place cabbage and noodles in a large bowl. Cover with boiling water. Let stand no more than 5 minutes, place drained mixture on heated platter.
Stir fry chicken in oil; place on top of noodles and cabbage. Heat sauce to boil, pour over chicken and noodle mixture. Sprinkle with sesame seeds
Parmesan Chicken
1/2 C butter or margarine
2 t dijon mustard
1 t worcestershire sauce
1/2 t salt
1/2 C grated parmesan cheese
1 C dry bread crumbs
6-8 Chicken breast havles, boneless, skinless
In a pie plate or shallow bowl, combine butter, mustard, worcestershire sauce and salt. In a plastic bag, combine crumbs and parmesan cheese. Dip chicken in butter mixture, then shake in crumbs. Place in an ungreased 13x9 inch baking pan. Drizzle with any remaining butter mixtrue. bake at 350 degrees for 40 - 45 minutes or until chicken is no longer pink and juices run clear.
Serves: 6-8
2 t dijon mustard
1 t worcestershire sauce
1/2 t salt
1/2 C grated parmesan cheese
1 C dry bread crumbs
6-8 Chicken breast havles, boneless, skinless
In a pie plate or shallow bowl, combine butter, mustard, worcestershire sauce and salt. In a plastic bag, combine crumbs and parmesan cheese. Dip chicken in butter mixture, then shake in crumbs. Place in an ungreased 13x9 inch baking pan. Drizzle with any remaining butter mixtrue. bake at 350 degrees for 40 - 45 minutes or until chicken is no longer pink and juices run clear.
Serves: 6-8
Oven Fried Chicken
2-1/2 to 3 lbs. chicken, cut up
1/4 cup shortening
1/4 cup butter or margarine
Coating Mix
1/2 cup flour
1 tsp. salt
1 tsp paprika
1/4 tsp pepper
1 T dried parsley, crushed
Heat oven to 425 degrees. Wash chicken and pat dry. In oven, melt shortening and butter (you may want to line a 13x9 pan with foil for easy clean up)
Mix coating ingredients throroughly. Coat chicken pieces.
Place skin side down in melted shortening. Cook uncovered 30 minutes. Turn chicken over and cook 30 minutes longer or until thickest pieces are fork tenger.
Serves 4
1/4 cup shortening
1/4 cup butter or margarine
Coating Mix
1/2 cup flour
1 tsp. salt
1 tsp paprika
1/4 tsp pepper
1 T dried parsley, crushed
Heat oven to 425 degrees. Wash chicken and pat dry. In oven, melt shortening and butter (you may want to line a 13x9 pan with foil for easy clean up)
Mix coating ingredients throroughly. Coat chicken pieces.
Place skin side down in melted shortening. Cook uncovered 30 minutes. Turn chicken over and cook 30 minutes longer or until thickest pieces are fork tenger.
Serves 4
Moroccan Sauteed Chicken
1 medium onion, chopped
2 small cloves garlic
2 T butter
3/4 t cinnamon
1/4 t ginger
1/4 t cayenne pepper
2 C tomato sauce
3 T dark honey
salt and pepper
4 skinless bonless chicken breasts
3 T olive oil
Puree onion and garlic, should be about 1 cup.
Heat butter over medium heat, add onion mixture and cook until tender, 7 to 10 minutes. Stir in the cinnamon, ginger and cayenne; cook a few minutes more. Add tomato sauce an honey; simmer 5 minutes. Season to taste with salt and pepper, set aside.
Sprinkle chicken with salt and pepper. Heat oil, cook chicken until lightly browned on both sides, 6 - 8 minutes. Add the seasoned tomato sauce and warm 2 - 3 minutes.
Note: Large chicken breasts may need to be cooked longer, or pounded to make them thinner to cook properly.
2 small cloves garlic
2 T butter
3/4 t cinnamon
1/4 t ginger
1/4 t cayenne pepper
2 C tomato sauce
3 T dark honey
salt and pepper
4 skinless bonless chicken breasts
3 T olive oil
Puree onion and garlic, should be about 1 cup.
Heat butter over medium heat, add onion mixture and cook until tender, 7 to 10 minutes. Stir in the cinnamon, ginger and cayenne; cook a few minutes more. Add tomato sauce an honey; simmer 5 minutes. Season to taste with salt and pepper, set aside.
Sprinkle chicken with salt and pepper. Heat oil, cook chicken until lightly browned on both sides, 6 - 8 minutes. Add the seasoned tomato sauce and warm 2 - 3 minutes.
Note: Large chicken breasts may need to be cooked longer, or pounded to make them thinner to cook properly.
Hoisin Chicken and Radish Stir Fry
1 1/2 tsp. corn starch
2 T vegetable oil
4 oz. fresh green beans, trimmed and cut into 1/2" pieces
1 pound boneless, skinless chicken breasts cut into 1/2" strips
1 T grated fresh ginger
1/4 cup hoisin sauce
1 chicken bouillon cube
1 1/2 cups trimmed, quartered radishes
4 cups romaine lettuce cut into 1/2 inch strips
2 cups steamed rice (optional)
Combine cornstarch with 3/4 cup water and set aside.
In a large skillet heat oil until hot, add green beans, stirring to coat with oil. Add a tablespoons of water, cover and cook until nearly crisp-tender, about 3 minutes, stirring once.
Add chicken and cook, stirring occasionally, until chicken is nearly cooked, about 3 minutes.
Add ginger, cook, stirring occasionally until ginger is cooked, about 1 minute. Add hoisin sauce, bouillon cube and reserved corn starch mixture. Cook, stirring constantly, until mixture boils, about 1 minute.
Add radishes and return to a boil. Stir constantly until mixture thickens, about 1 minute.
Place lettuce in a large serving bowl. Spoon chicken mixture over lettuce and toss to coat. Serve over rice, if desired.
Serves: 4
2 T vegetable oil
4 oz. fresh green beans, trimmed and cut into 1/2" pieces
1 pound boneless, skinless chicken breasts cut into 1/2" strips
1 T grated fresh ginger
1/4 cup hoisin sauce
1 chicken bouillon cube
1 1/2 cups trimmed, quartered radishes
4 cups romaine lettuce cut into 1/2 inch strips
2 cups steamed rice (optional)
Combine cornstarch with 3/4 cup water and set aside.
In a large skillet heat oil until hot, add green beans, stirring to coat with oil. Add a tablespoons of water, cover and cook until nearly crisp-tender, about 3 minutes, stirring once.
Add chicken and cook, stirring occasionally, until chicken is nearly cooked, about 3 minutes.
Add ginger, cook, stirring occasionally until ginger is cooked, about 1 minute. Add hoisin sauce, bouillon cube and reserved corn starch mixture. Cook, stirring constantly, until mixture boils, about 1 minute.
Add radishes and return to a boil. Stir constantly until mixture thickens, about 1 minute.
Place lettuce in a large serving bowl. Spoon chicken mixture over lettuce and toss to coat. Serve over rice, if desired.
Serves: 4
Chicken Normandy
2 lbs Chicken pieces
2 T flour
1/4 C oil
1 onion, chopped
2 stalks celery, sliced
2 apples, chopped
2 C apple juice
Rinse chicken and pat dry; dust with some flour. Brown chicken in oil in skillet; remove chicken. Add onion, celery and apple to drippings in skillet. Saute unitl tender. Sprinkle with remining flour; mix well. Cook for 5 minutes, stirring frequently.
Add apple juice, bring to a boil; add chicken. Simmer covered for 45 minutes; remove chicken to platter. Spoon sauce over top.
Makes 4 servings.
2 T flour
1/4 C oil
1 onion, chopped
2 stalks celery, sliced
2 apples, chopped
2 C apple juice
Rinse chicken and pat dry; dust with some flour. Brown chicken in oil in skillet; remove chicken. Add onion, celery and apple to drippings in skillet. Saute unitl tender. Sprinkle with remining flour; mix well. Cook for 5 minutes, stirring frequently.
Add apple juice, bring to a boil; add chicken. Simmer covered for 45 minutes; remove chicken to platter. Spoon sauce over top.
Makes 4 servings.
Chicken with Mustard & Garlic
4 chicken quarters, about 10 oz each
8 garlic cloves, thinly sliced
3 shallots, finely chopped
2-3 t paprika
5 T tarragon mustard or other mild mustard
3 T dijon mustard
3 T olive oil
2 T lemon juice
3 T creme fraich or light sour cream
salt and black pepper
Place the chicken in a shalow dish. Mix the garlic, shallots, paprika, half the tarragon mustard, the dijon mustard, oil and lemon juice in a bowl, add to the chicken and turn to coat. Cover and leave in the refrigerator over night.
Remove from marinade and grill legs and thighs over a medium-hot grill for 10 minutes, turning once, then add the breasts and grill for 10 - 15 minutes, or until the juices run clear. Mix the reserved mustard with the creme fraich, spread over the hot chicken, and season well. Serve immediately.
Serves: 4
8 garlic cloves, thinly sliced
3 shallots, finely chopped
2-3 t paprika
5 T tarragon mustard or other mild mustard
3 T dijon mustard
3 T olive oil
2 T lemon juice
3 T creme fraich or light sour cream
salt and black pepper
Place the chicken in a shalow dish. Mix the garlic, shallots, paprika, half the tarragon mustard, the dijon mustard, oil and lemon juice in a bowl, add to the chicken and turn to coat. Cover and leave in the refrigerator over night.
Remove from marinade and grill legs and thighs over a medium-hot grill for 10 minutes, turning once, then add the breasts and grill for 10 - 15 minutes, or until the juices run clear. Mix the reserved mustard with the creme fraich, spread over the hot chicken, and season well. Serve immediately.
Serves: 4
Cranberry Chicken
1/2 C all-purpose flour
1/4 t pepper
6 boneless, skinless chicken breast halves (1 1/2 lbs.)
3 T margarine
1 C water
1 C fresh or frozen cranberries
1/2 C packed brown sugar
dash ground nutmeg
1 T red wine vinegar, optional
hot cooked rice, optional
In a shallow dish, combine flour and pepper; dredge chicken. In a skillet, melt margarine over medium heat. Brown the chicken on both sides. Remove and keep warm.
In the same skillet, combine water, cranberies, brown sugar, nutmeg and vinegar if desired. Cook and stir until the berries burst, about 5 minutes.
Return chicken to skillet. Cover and simmer for 20 - 30 minutes or until chicken is tender, basting occasionally with the sauce. Serve over rice if desired.
Serves: 6
1/4 t pepper
6 boneless, skinless chicken breast halves (1 1/2 lbs.)
3 T margarine
1 C water
1 C fresh or frozen cranberries
1/2 C packed brown sugar
dash ground nutmeg
1 T red wine vinegar, optional
hot cooked rice, optional
In a shallow dish, combine flour and pepper; dredge chicken. In a skillet, melt margarine over medium heat. Brown the chicken on both sides. Remove and keep warm.
In the same skillet, combine water, cranberies, brown sugar, nutmeg and vinegar if desired. Cook and stir until the berries burst, about 5 minutes.
Return chicken to skillet. Cover and simmer for 20 - 30 minutes or until chicken is tender, basting occasionally with the sauce. Serve over rice if desired.
Serves: 6
Chicken Florentine
10 oz chopped frozen spinach, cooked and drained
2 T margarine
3 T flour
1 t accent
1 t salt
1/4 t cayenne or black pepper
2 C milk
1/2 C parmesan cheese
2 C cooked chicken in chunks (3 half breasts, boneless)
1-1 1/2 C soft bread crumbs
1 - 2 T butter
Place the spinach in teh bottom of a 1 1/2 qt buttered casserole.
Melt the margarine in a saucepan and stir in the flour. Let bubble one minute, stirring constantly. Add spices and milk. Stir constantly until mixture thickens; add cheese and chicken.
Pour chicken mixture over spinach. Top with bread crumbs and dot with butter. Bake at 350 degrees for 20 minutes or until casserole is heated completely. If bread crumbs need additional browning, place under the broiler for a minute or two.
Serves: 4-6
2 T margarine
3 T flour
1 t accent
1 t salt
1/4 t cayenne or black pepper
2 C milk
1/2 C parmesan cheese
2 C cooked chicken in chunks (3 half breasts, boneless)
1-1 1/2 C soft bread crumbs
1 - 2 T butter
Place the spinach in teh bottom of a 1 1/2 qt buttered casserole.
Melt the margarine in a saucepan and stir in the flour. Let bubble one minute, stirring constantly. Add spices and milk. Stir constantly until mixture thickens; add cheese and chicken.
Pour chicken mixture over spinach. Top with bread crumbs and dot with butter. Bake at 350 degrees for 20 minutes or until casserole is heated completely. If bread crumbs need additional browning, place under the broiler for a minute or two.
Serves: 4-6
Peach Apple Crisp
20 oz peach slices in light syrup
2 medium apples, peeled and sliced
1/2 t vanilla
1/4 t ground cinnamon
3/4 C + 3T flour
1/4 C brown sugar
3 T margarine, chilled
Preheat oven to 350, lightly grease a 9x9 casserole dish.
Combine peaches, apples, vanilla, and cinnamon in a bowl. Toss well and spread evenly in greased casserole dish.
Combine flour and sugar in a small bowl. Cut in margarine with two knives until the mixture resembles coarse meal.
Sprinkle flour mixture evenly over fruit.
Bake until lightly browned and bubbly, about 20 minutes.
2 medium apples, peeled and sliced
1/2 t vanilla
1/4 t ground cinnamon
3/4 C + 3T flour
1/4 C brown sugar
3 T margarine, chilled
Preheat oven to 350, lightly grease a 9x9 casserole dish.
Combine peaches, apples, vanilla, and cinnamon in a bowl. Toss well and spread evenly in greased casserole dish.
Combine flour and sugar in a small bowl. Cut in margarine with two knives until the mixture resembles coarse meal.
Sprinkle flour mixture evenly over fruit.
Bake until lightly browned and bubbly, about 20 minutes.
Apple Salad
2 large apples, diced
1 C crushed pineapple
1/3 C celery
2 T raisins
Dressing:
3 T low-fat yogurt
2 t mayonnaise
1/8 t cinnamon
In a medium bowl, combine the salad ingredients. In a small bowl, combine the dressing ingredients, and blend the dressing with the fruit mixture.
1 C crushed pineapple
1/3 C celery
2 T raisins
Dressing:
3 T low-fat yogurt
2 t mayonnaise
1/8 t cinnamon
In a medium bowl, combine the salad ingredients. In a small bowl, combine the dressing ingredients, and blend the dressing with the fruit mixture.
Apple Betty
4 C apple, sliced
1/4 C fruit juice
3/4 C flour (can use whole wheat)
1 C sugar
1/2 t cinnamon
1/4 t nutmeg
2 T butter or margarinePlace sliced apples in a lightly greased pie pan. Pour fruit juice over apples.
Combine flour, sugar, cinnamon and nutmeg in a mixing bowl. Cut in butter or margarine with 2 knives until mixture is crumbly. Place crumb mixture over apples.
Bake at 375 for 45 minutes or until apples are tender.
Serves: 4
1/4 C fruit juice
3/4 C flour (can use whole wheat)
1 C sugar
1/2 t cinnamon
1/4 t nutmeg
2 T butter or margarinePlace sliced apples in a lightly greased pie pan. Pour fruit juice over apples.
Combine flour, sugar, cinnamon and nutmeg in a mixing bowl. Cut in butter or margarine with 2 knives until mixture is crumbly. Place crumb mixture over apples.
Bake at 375 for 45 minutes or until apples are tender.
Serves: 4
Amish Baked Oatmeal
Amish Baked Oatmeal
1 1/2 C quick-cooking oats
1/4 C sugar, or less
1/2 C milk
1/4 C butter or margarine, melted
1 egg
1 t baking powder
3/4 t salt
1 t vanilla
warm milk
fresh fruit and/or brown sugar(optional)
Combine the first 8 ingredients; mix well. Spread evenly in a greased 13" x 9" baking pan. Bake at 350 degrees for 25 - 30 minutes or until edges are golden brown. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar if desired.
Serves: 6
1 1/2 C quick-cooking oats
1/4 C sugar, or less
1/2 C milk
1/4 C butter or margarine, melted
1 egg
1 t baking powder
3/4 t salt
1 t vanilla
warm milk
fresh fruit and/or brown sugar(optional)
Combine the first 8 ingredients; mix well. Spread evenly in a greased 13" x 9" baking pan. Bake at 350 degrees for 25 - 30 minutes or until edges are golden brown. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar if desired.
Serves: 6
Baked Custard
2 eggs
2 C milk
1/3 C sugar
1/4 t salt
cinnamon
nutmeg
In a bowl, wisk the eggs, milk, sugar and salt. Pour into 4 ungreased 8 oz custard cups (or a 1 1/2 qt glass casserole dish). Sprinkle with cinnamon and nutmeg. Place cups in a baking pan with 1/2" of water.
Bake for 50 - 55 minutes.
serves 4
2 C milk
1/3 C sugar
1/4 t salt
cinnamon
nutmeg
In a bowl, wisk the eggs, milk, sugar and salt. Pour into 4 ungreased 8 oz custard cups (or a 1 1/2 qt glass casserole dish). Sprinkle with cinnamon and nutmeg. Place cups in a baking pan with 1/2" of water.
Bake for 50 - 55 minutes.
serves 4
Baked Potato Soup
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Serves:6
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Serves:6
Tuesday, February 20, 2007
Blueberry Scones
Let's Get Sconed
There are few things more satisfying than a doughy, warm pastry exploding with sweet blueberries. So it's too bad a typical scone recipe reads like a Who’s Who’s of Fattytown -- heavy cream, butter, eggs, sugar, buttermilk…Eeeks! But don’t worry, these scary ingredients are not carved in, er, scone. With a few sassy swaps like a low-fat baking mix and light vanilla soymilk, we've created a magical scone-y masterpiece that you can actually feel good about eating for breakfast...or anytime. Weeeee!
Ingredients:
2/3 cup uncooked oatmeal (not instant)
1/3 cup Bisquick Heart Smart Baking Mix
1/2 tsp. baking powder
1 tbsp. brown sugar
2 tsp. Smart Balance 37% Light Buttery Spread
1/3 cup light vanilla soymilk
3/4 cup blueberries
Directions:
Set oven to 400 degrees. Mix first 6 ingredients in a bowl. Fold in berries. Spray baking sheet with nonstick cooking spray and form 4 mounds of batter on sheet (leave room in between 'em -- they expand!). Bake for 10 minutes. Makes 4 large scones.
Serving Size: 1 scone
Calories: 130
Fat: 3g
Sodium: 195mg
Carbs: 24g
Fiber: 2.25g
Sugars: 7g
Protein: 3.5g
There are few things more satisfying than a doughy, warm pastry exploding with sweet blueberries. So it's too bad a typical scone recipe reads like a Who’s Who’s of Fattytown -- heavy cream, butter, eggs, sugar, buttermilk…Eeeks! But don’t worry, these scary ingredients are not carved in, er, scone. With a few sassy swaps like a low-fat baking mix and light vanilla soymilk, we've created a magical scone-y masterpiece that you can actually feel good about eating for breakfast...or anytime. Weeeee!
Ingredients:
2/3 cup uncooked oatmeal (not instant)
1/3 cup Bisquick Heart Smart Baking Mix
1/2 tsp. baking powder
1 tbsp. brown sugar
2 tsp. Smart Balance 37% Light Buttery Spread
1/3 cup light vanilla soymilk
3/4 cup blueberries
Directions:
Set oven to 400 degrees. Mix first 6 ingredients in a bowl. Fold in berries. Spray baking sheet with nonstick cooking spray and form 4 mounds of batter on sheet (leave room in between 'em -- they expand!). Bake for 10 minutes. Makes 4 large scones.
Serving Size: 1 scone
Calories: 130
Fat: 3g
Sodium: 195mg
Carbs: 24g
Fiber: 2.25g
Sugars: 7g
Protein: 3.5g
Super Skinny Skins
Thin-Skinned
Don't you miss the days of shoving hot, cheesy, AWESOME potato skins in your face? Good news, people. They're baaa-aaak! Thanks to your close, personal pal HG, you can chew these formerly evil snacks, sans guilt!
Ingredients:
3 medium-sized potatoes
1/2 cup shredded fat-free cheddar cheese
2 tbsp. Betty Crocker Bac-Os Bits
1/4 cup chopped chives (optional)
Directions:
Preheat oven to 375 degrees. Prep potatoes by washing & drying to remove dirt and piercing them several times with a fork to prevent bursting while cooking. Place potatoes on a microwave-safe plate. Microwave for 4 minutes. Turn potatoes over and return to microwave for 4 more minutes. Allow to cool for a few minutes. Cut potatoes in half lengthwise. Using a fork, gently scrape out the bulk of the flesh. Place potato skins on a baking dish spritzed with nonstick spray. Cook for 8-10 minutes, depending on how crispy you like your potato skins. Evenly distribute cheese and bacon bits onto potato skins. Turn off oven, but return skins to the oven until the cheese has melted (for crispy crunchy cheese, leave the oven on). Remove and top with chives. Cut skins in half. Serve with fat-free sour cream and/or salsa. Makes 3 servings.
Serving Size: 4 pieces
Calories: 146
Fat: <1g
Sodium: 281mg
Carbs: 25g
Fiber: 4g
Sugars: 1.3g
Protein: 10g
Don't you miss the days of shoving hot, cheesy, AWESOME potato skins in your face? Good news, people. They're baaa-aaak! Thanks to your close, personal pal HG, you can chew these formerly evil snacks, sans guilt!
Ingredients:
3 medium-sized potatoes
1/2 cup shredded fat-free cheddar cheese
2 tbsp. Betty Crocker Bac-Os Bits
1/4 cup chopped chives (optional)
Directions:
Preheat oven to 375 degrees. Prep potatoes by washing & drying to remove dirt and piercing them several times with a fork to prevent bursting while cooking. Place potatoes on a microwave-safe plate. Microwave for 4 minutes. Turn potatoes over and return to microwave for 4 more minutes. Allow to cool for a few minutes. Cut potatoes in half lengthwise. Using a fork, gently scrape out the bulk of the flesh. Place potato skins on a baking dish spritzed with nonstick spray. Cook for 8-10 minutes, depending on how crispy you like your potato skins. Evenly distribute cheese and bacon bits onto potato skins. Turn off oven, but return skins to the oven until the cheese has melted (for crispy crunchy cheese, leave the oven on). Remove and top with chives. Cut skins in half. Serve with fat-free sour cream and/or salsa. Makes 3 servings.
Serving Size: 4 pieces
Calories: 146
Fat: <1g
Sodium: 281mg
Carbs: 25g
Fiber: 4g
Sugars: 1.3g
Protein: 10g
Grilled Cheese and Bacon - healthier version
Hey, Steak 'n Shake -- keep your fatty, greasy, ridiculously high-calorie bacon and cheese melts to yourself! HG's got one that uses slimmed-down ingredients and tastes almost as good as the real thing. Yeah, it really does. Try it.
Ingredients:
2 slices Wonder Light White Bread (or another light bread**)
2 strips Jennie-O Extra Lean Turkey Bacon
2 slices Kraft Free Singles, American (or another fat-free American cheese**)
20 sprays I Can’t Believe It’s Not Butter! Spray
Directions:
In a skillet sprayed with no-cal cooking spray, cook bacon strips on medium heat until crispy and fully cooked (about 5 minutes). Evenly spritz butter spray on 1 side of each slice of bread, using 10 sprays per slice. Top the unsprayed side of 1 slice of bread with a slice of cheese. Place cooked bacon strips on top of cheese, and cover with second slice of cheese. Next, top with the other bread slice (with the buttered side facing up). Place sandwich in a skillet sprayed with nonstick cooking spray and cook over low to medium heat until bread is brown and toasty and cheese is nice and melty (about 1 – 2 minutes per side). Use a spatula to press down on sandwich while it cooks. Slice sandwich down the middle, diagonally, or just bite right into it!
Serving Size: 1 sandwich
Calories: 195
Fat: 3g
Sodium: 850mg
Carbs: 23g
Fiber: 5g
Sugars: 3g
Protein: 18g
Ingredients:
2 slices Wonder Light White Bread (or another light bread**)
2 strips Jennie-O Extra Lean Turkey Bacon
2 slices Kraft Free Singles, American (or another fat-free American cheese**)
20 sprays I Can’t Believe It’s Not Butter! Spray
Directions:
In a skillet sprayed with no-cal cooking spray, cook bacon strips on medium heat until crispy and fully cooked (about 5 minutes). Evenly spritz butter spray on 1 side of each slice of bread, using 10 sprays per slice. Top the unsprayed side of 1 slice of bread with a slice of cheese. Place cooked bacon strips on top of cheese, and cover with second slice of cheese. Next, top with the other bread slice (with the buttered side facing up). Place sandwich in a skillet sprayed with nonstick cooking spray and cook over low to medium heat until bread is brown and toasty and cheese is nice and melty (about 1 – 2 minutes per side). Use a spatula to press down on sandwich while it cooks. Slice sandwich down the middle, diagonally, or just bite right into it!
Serving Size: 1 sandwich
Calories: 195
Fat: 3g
Sodium: 850mg
Carbs: 23g
Fiber: 5g
Sugars: 3g
Protein: 18g
Topless Cherry Pie
Very Cherry!
Sometimes we get a cherry craving so powerful that no amount of Sugar Free Jell-O or Sugar Free Popsicles will cure it. It's the kind of craving that can only be kicked to the curb with a slice of pie bursting with gobs of sweet & fruity cherry filling. That's why we've created our soon-to-be-famous Topless Cherry Pie. It's crazy-low in fat and calories and super-high in fiber. Woohoo! And sure the pie is topless, but you should feel free to enjoy it while wearing your favorite blouse.
Ingredients:
2 cups Fiber One bran cereal
3 tbsp. light whipped butter
2 tbsp. Egg Beaters, Original
1 tbsp. cornstarch
1 20-oz. can no-sugar-added cherry pie filling (like the ones by Comstock and Lucky Leaf)**
8 servings (16 tbsp.) Fat Free Reddi-wip
Directions:
Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Melt butter in the microwave for 20 seconds. Combine crumbs with melted butter and Egg Beaters and stir until well mixed. In an oven-safe pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press & form the crust. Press it into the edges and up along the sides of the dish. Bake crust in oven for 10 minutes, then remove and allow to cool. In a medium-sized nonstick pot, combine cornstarch with cherry filling. Heat stovetop at medium heat, stirring often. Once cherry mixture begins to bubble, lower heat and continue to stir for 3 minutes. Remove from heat and allow to cool for several minutes. Evenly spoon cherry mixture into piecrust and allow pie to cool and set in the fridge for several hours before cutting and serving. Before serving, top each slice with a dollop of fat-free whipped topping. Serves 8!
Serving Size: 1 slice; 1/8th of pie
Calories: 90
Fat: 2.5g
Sodium: 105mg
Carbs: 21.5g
Fiber: 7g
Sugars: 4g
Protein: 1.5g
Sometimes we get a cherry craving so powerful that no amount of Sugar Free Jell-O or Sugar Free Popsicles will cure it. It's the kind of craving that can only be kicked to the curb with a slice of pie bursting with gobs of sweet & fruity cherry filling. That's why we've created our soon-to-be-famous Topless Cherry Pie. It's crazy-low in fat and calories and super-high in fiber. Woohoo! And sure the pie is topless, but you should feel free to enjoy it while wearing your favorite blouse.
Ingredients:
2 cups Fiber One bran cereal
3 tbsp. light whipped butter
2 tbsp. Egg Beaters, Original
1 tbsp. cornstarch
1 20-oz. can no-sugar-added cherry pie filling (like the ones by Comstock and Lucky Leaf)**
8 servings (16 tbsp.) Fat Free Reddi-wip
Directions:
Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Melt butter in the microwave for 20 seconds. Combine crumbs with melted butter and Egg Beaters and stir until well mixed. In an oven-safe pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press & form the crust. Press it into the edges and up along the sides of the dish. Bake crust in oven for 10 minutes, then remove and allow to cool. In a medium-sized nonstick pot, combine cornstarch with cherry filling. Heat stovetop at medium heat, stirring often. Once cherry mixture begins to bubble, lower heat and continue to stir for 3 minutes. Remove from heat and allow to cool for several minutes. Evenly spoon cherry mixture into piecrust and allow pie to cool and set in the fridge for several hours before cutting and serving. Before serving, top each slice with a dollop of fat-free whipped topping. Serves 8!
Serving Size: 1 slice; 1/8th of pie
Calories: 90
Fat: 2.5g
Sodium: 105mg
Carbs: 21.5g
Fiber: 7g
Sugars: 4g
Protein: 1.5g
Baked Apples
If you like apples, and who doesn't, you will love this baked apple recipe. It is so easy and effortless to prepare, giving you another delicious way to enjoy all the benefits of apples. This recipe is good enough to serve to company.
Prep and Cook Time: 1 hour
Ingredients:
4 crisp red apples
2 TBS fresh lemon juice
2 cups water
Filling
½ cup honey or maple syrup
½ cup raisins
½ cup chopped walnuts
1 tsp cinnamon
Directions:
Preheat oven to 350
Core apples using a melon baller leaving the bottom of apple so they hold the stuffing. Combine lemon juice and water, and place apples in it as you complete coring them.
Mix stuffing ingredients together and fill cavity of apples.
Place apples in a baking dish with about 1 cup of the lemon water in the bottom of the dish. Bake uncovered for about 50-60 minutes depending on size of apples, until they are tender. Drizzle juice from bottom of pan over apples and serve hot.
Prep and Cook Time: 1 hour
Ingredients:
4 crisp red apples
2 TBS fresh lemon juice
2 cups water
Filling
½ cup honey or maple syrup
½ cup raisins
½ cup chopped walnuts
1 tsp cinnamon
Directions:
Preheat oven to 350
Core apples using a melon baller leaving the bottom of apple so they hold the stuffing. Combine lemon juice and water, and place apples in it as you complete coring them.
Mix stuffing ingredients together and fill cavity of apples.
Place apples in a baking dish with about 1 cup of the lemon water in the bottom of the dish. Bake uncovered for about 50-60 minutes depending on size of apples, until they are tender. Drizzle juice from bottom of pan over apples and serve hot.
5 Minute Watermelon Frappe
A great alternative to watermelon slices.
Prep and Cook Time: 5 minutes
Ingredients:
4 cups cold watermelon chunks
8 mint leaves
Directions:
Run the blender at medium speed and drop chunks of watermelon through the feed hole one at a time until they are well integrated.
Add the mint and run the blender at medium speed for 1 minute until the watermelon has liquefied.
Strain into a bowl with a pouring lip.
Pour into goblets, garnish with a sprig of mint and enjoy!
Serves 2
Prep and Cook Time: 5 minutes
Ingredients:
4 cups cold watermelon chunks
8 mint leaves
Directions:
Run the blender at medium speed and drop chunks of watermelon through the feed hole one at a time until they are well integrated.
Add the mint and run the blender at medium speed for 1 minute until the watermelon has liquefied.
Strain into a bowl with a pouring lip.
Pour into goblets, garnish with a sprig of mint and enjoy!
Serves 2
Steamed Mexican Corn on the Cob
This quick and easy to prepare recipe adds a healthy and great tasting lift to a meal without any saturated fats from butter. The spicy chili powder is a very tasty complement to the sweet corn.
Prep and Cook Time: 15 minutes
Ingredients:
4 ears fresh corn on the cob
2 TBS extra virgin olive oil
2 tsp red chili powder
salt and black pepper to taste
Directions:
Bring water to a boil in a steamer with a tight fitting lid. Do not salt water.
Remove husks and corn silk from corn cobs. Place the corn in the steamer basket, cover, and steam over high heat until it is just hot, 10 minutes or less.
While corn is steaming mix together olive oil, chili powder, salt and pepper.
Remove corn from steamer, brush with oil mixture and serve hot.
Serves 4
Prep and Cook Time: 15 minutes
Ingredients:
4 ears fresh corn on the cob
2 TBS extra virgin olive oil
2 tsp red chili powder
salt and black pepper to taste
Directions:
Bring water to a boil in a steamer with a tight fitting lid. Do not salt water.
Remove husks and corn silk from corn cobs. Place the corn in the steamer basket, cover, and steam over high heat until it is just hot, 10 minutes or less.
While corn is steaming mix together olive oil, chili powder, salt and pepper.
Remove corn from steamer, brush with oil mixture and serve hot.
Serves 4
Cranberry Sauce
Cranberry Sauce is a favorite dish to serve with holiday meals. This very quick recipe will make it easy for you to add this delicious accompaniment to your meal without much effort.
Prep and Cook Time: 15 minutes
Ingredients:
1 12oz bag of fresh or frozen cranberries
1 cup fresh orange juice
1 tsp minced fresh ginger
1 tsp minced orange zest
¼ tsp cinnamon
½ cup crushed pineapple
½ cup honey
Directions:
Bring orange juice, ginger, zest and cinnamon to a boil on high heat in a medium saucepan.
Rinse cranberries and add once liquid is boiling. Reduce heat to medium and cook uncovered for about 10 minutes.
Add crushed pineapple and honey. Remove from heat and cool.
Yields 2 cups
Prep and Cook Time: 15 minutes
Ingredients:
1 12oz bag of fresh or frozen cranberries
1 cup fresh orange juice
1 tsp minced fresh ginger
1 tsp minced orange zest
¼ tsp cinnamon
½ cup crushed pineapple
½ cup honey
Directions:
Bring orange juice, ginger, zest and cinnamon to a boil on high heat in a medium saucepan.
Rinse cranberries and add once liquid is boiling. Reduce heat to medium and cook uncovered for about 10 minutes.
Add crushed pineapple and honey. Remove from heat and cool.
Yields 2 cups
Pineapple Salad with Ginger Syrup
The ginger in this quick and easy salad gives an interesting and tangy twist to the flavor of pineapple.
Prep and Cook Time: 20 minutes
Ingredients:
1 cup water
¼ cup honey
¼ cup peeled and thinly sliced fresh ginger
1 medium pineapple cut into 1inch chunks
4 firm bananas, sliced
Directions:
Reduce water, honey and ginger together for about 15 minutes over high heat, until it becomes somewhat syrupy. Strain and refrigerate. Make sure you give the syrup a chance to slightly thicken and chill before mixing for optimum flavor.
Cut pineapple and banana and mix together with chilled syrup.
Serves 4
Prep and Cook Time: 20 minutes
Ingredients:
1 cup water
¼ cup honey
¼ cup peeled and thinly sliced fresh ginger
1 medium pineapple cut into 1inch chunks
4 firm bananas, sliced
Directions:
Reduce water, honey and ginger together for about 15 minutes over high heat, until it becomes somewhat syrupy. Strain and refrigerate. Make sure you give the syrup a chance to slightly thicken and chill before mixing for optimum flavor.
Cut pineapple and banana and mix together with chilled syrup.
Serves 4
Orange and Coconut Salad
Prep and Cook Time: 15 minutes
Ingredients:
4 oranges peeled and cut into segments
2 bananas, peeled and sliced
½ cup shredded unsweetened coconut
2 TBS sliced, toasted almonds
Directions:
Prepare fruit and toss with coconut and almonds
Ingredients:
4 oranges peeled and cut into segments
2 bananas, peeled and sliced
½ cup shredded unsweetened coconut
2 TBS sliced, toasted almonds
Directions:
Prepare fruit and toss with coconut and almonds
Fresh Herbed Chicken Breasts
The fresh herbs in this recipe turn an ordinary chicken breast into a flavorful dish with added healthy benefits. It takes very little time and is well worth the little bit of extra effort, giving you another easy way to enjoy the chicken.
Prep and Cook Time: 20 minutes
Ingredients:
4 boneless chicken breasts with skin on
2 medium cloves garlic pressed
1 TBS fresh squeezed lemon juice
2 tsp chopped fresh sage
2 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1/4 cup chicken broth
salt and cracked black pepper
Directions:
Preheat broiler on high. Place ovenproof metal pan under broiler to get hot. Do not use glass or pyrex for this.
Season chicken with a little salt and pepper. When pan is very hot, about 5 minutes, put chicken in pan and return to broiler. Turn heat to low. Don't put too close to flame. It is best to put in middle of the oven, about 7 inches from the heat source. (Quick Broil) for about 15 minutes, or until done, depending on thickness of chicken.
While chicken is cooking chop herbs.
In a separate small skillet add chopped herbs, lemon juice, broth, pressed garlic, salt and pepper. Heat on medium heat for just ½ minute.
When chicken is done remove skin, slice, and place on platter. Drizzle herb sauce over chicken.
Serves 4
Prep and Cook Time: 20 minutes
Ingredients:
4 boneless chicken breasts with skin on
2 medium cloves garlic pressed
1 TBS fresh squeezed lemon juice
2 tsp chopped fresh sage
2 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1/4 cup chicken broth
salt and cracked black pepper
Directions:
Preheat broiler on high. Place ovenproof metal pan under broiler to get hot. Do not use glass or pyrex for this.
Season chicken with a little salt and pepper. When pan is very hot, about 5 minutes, put chicken in pan and return to broiler. Turn heat to low. Don't put too close to flame. It is best to put in middle of the oven, about 7 inches from the heat source. (Quick Broil) for about 15 minutes, or until done, depending on thickness of chicken.
While chicken is cooking chop herbs.
In a separate small skillet add chopped herbs, lemon juice, broth, pressed garlic, salt and pepper. Heat on medium heat for just ½ minute.
When chicken is done remove skin, slice, and place on platter. Drizzle herb sauce over chicken.
Serves 4
Morning Power Smoothie
This smoothie recipe is a wonderful combination of flavors giving you a way to enjoy the nutritional benefits of strawberries. The added tahini and yogurt will help to sustain you for a healthy fruit pick me up.
Prep and Cook Time: 5 minutes
Ingredients:
4 large strawberries
¼ cup low fat plain yogurt
1 cup fresh orange juice
1 TBS tahini
1 medium size banana
½ tsp vanilla
1 TBS honey
Directions:
Remove stems from strawberries and wash.
Blend all ingredients in blender until smooth.
Serve in 2 8oz glasses
Prep and Cook Time: 5 minutes
Ingredients:
4 large strawberries
¼ cup low fat plain yogurt
1 cup fresh orange juice
1 TBS tahini
1 medium size banana
½ tsp vanilla
1 TBS honey
Directions:
Remove stems from strawberries and wash.
Blend all ingredients in blender until smooth.
Serve in 2 8oz glasses
Apple Tart
This is not your normal apple tart. The healthy date, nut crust allows you to indulge without guilt or compromising flavor. It takes no time to prepare, and will please and satisfy anyone who loves apple pie.
Prep and Cook Time: 30 minutes, chilling time: about 1 hour
Ingredients:
2½ cups walnuts
1½ cups dates
3 green apples, such as Granny Smith
juice of 1 lemon in 2 cups water
¼ tsp cinnamon
1/8 tsp allspice
1/8 tsp ground clove
2 TBS honey
½ cup apple juice
¼ cup raisins
Directions:
Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done. Press evenly into a 9 inch tart pan. Set in refrigerator while making the filling.
Slice apples by cutting into quarters. Cut out core and slice crosswise in ¼ inch thick slices. Put into lemon water while you finish cutting apples. Drain well in colander when done.
Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently on medium heat.
Remove apples with a slotted spoon from hot pan to a bowl and cool completely.
Reduce liquid to about half the volume and cool separately.
Spread apples evenly over crust. Brush syrup over apples. Can be served right away or will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn't pick up moisture. Top with a little vanilla yogurt if desired.
Serves 8
Prep and Cook Time: 30 minutes, chilling time: about 1 hour
Ingredients:
2½ cups walnuts
1½ cups dates
3 green apples, such as Granny Smith
juice of 1 lemon in 2 cups water
¼ tsp cinnamon
1/8 tsp allspice
1/8 tsp ground clove
2 TBS honey
½ cup apple juice
¼ cup raisins
Directions:
Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done. Press evenly into a 9 inch tart pan. Set in refrigerator while making the filling.
Slice apples by cutting into quarters. Cut out core and slice crosswise in ¼ inch thick slices. Put into lemon water while you finish cutting apples. Drain well in colander when done.
Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently on medium heat.
Remove apples with a slotted spoon from hot pan to a bowl and cool completely.
Reduce liquid to about half the volume and cool separately.
Spread apples evenly over crust. Brush syrup over apples. Can be served right away or will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn't pick up moisture. Top with a little vanilla yogurt if desired.
Serves 8
Breakfast Bagel
This healthy version of an egg sandwich is just great. Not only is the egg cooked in a healthy way, the tomato and arugula add extra healthy benefits along with a wonderful combination of flavors.
Prep and Cook Time: 15 minutes
Ingredients:
2 whole wheat bagels
4 large free-range chicken eggs
1 tsp apple cider vinegar, or any light vinegar
1 large tomato, sliced
1 bunch arugula
2 TBS extra virgin olive oil
2 medium cloves garlic, pressed
salt and black pepper to taste
Directions:
Bring water and 1 tsp vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs.
While water is coming to a boil, slice bagels in half and toast. Press garlic into oil and brush on cut side of toasted bagels.
Garnish bagel with arugula and sliced tomato.
To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk has filmed over. Remove with slotted spoon. Place on top of bagel and vegetables. Season with salt and pepper to taste. Serve open faced.
Serves 4
Prep and Cook Time: 15 minutes
Ingredients:
2 whole wheat bagels
4 large free-range chicken eggs
1 tsp apple cider vinegar, or any light vinegar
1 large tomato, sliced
1 bunch arugula
2 TBS extra virgin olive oil
2 medium cloves garlic, pressed
salt and black pepper to taste
Directions:
Bring water and 1 tsp vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs.
While water is coming to a boil, slice bagels in half and toast. Press garlic into oil and brush on cut side of toasted bagels.
Garnish bagel with arugula and sliced tomato.
To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk has filmed over. Remove with slotted spoon. Place on top of bagel and vegetables. Season with salt and pepper to taste. Serve open faced.
Serves 4
Gingerbread Cookies
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons granulated sugar
1/4 cup butter or stick margarine, softened
1/2 cup molasses
1 large egg white
Cooking spray
2 tablespoons dried currants
1 1/4 cups powdered sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes. Add molasses and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour.
Preheat oven to 350°.
Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons. Bake at 350° for 8 minutes. Remove from pans; cool on wire racks.
Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.
Yield: 4 dozen (serving size: 1 cookie)
NUTRITION PER SERVING
CALORIES 59(15% from fat); FAT 1g (sat 0.2g,mono 0.4g,poly 0.3g); PROTEIN 0.7g; CHOLESTEROL 0.0mg; CALCIUM 13mg; SODIUM 38mg; FIBER 0.2g; IRON 0.5mg; CARBOHYDRATE 11.9g
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons granulated sugar
1/4 cup butter or stick margarine, softened
1/2 cup molasses
1 large egg white
Cooking spray
2 tablespoons dried currants
1 1/4 cups powdered sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes. Add molasses and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour.
Preheat oven to 350°.
Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons. Bake at 350° for 8 minutes. Remove from pans; cool on wire racks.
Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.
Yield: 4 dozen (serving size: 1 cookie)
NUTRITION PER SERVING
CALORIES 59(15% from fat); FAT 1g (sat 0.2g,mono 0.4g,poly 0.3g); PROTEIN 0.7g; CHOLESTEROL 0.0mg; CALCIUM 13mg; SODIUM 38mg; FIBER 0.2g; IRON 0.5mg; CARBOHYDRATE 11.9g
Bananas Foster Shake
Blend together 1 frozen banana, 1 cup fat-free vanilla frozen yogurt, 2 cups cold skim milk, 1 tsp rum extract, 1 TBSP Hershey's Caramel Sundae Topping (fat-free) and 2-4 ice cubes. Garnish with a sprinkle of Cinnamon or Nutmeg.
Buttermilk-Apple Coffee Cake
Cake:
1 1/2 cups thinly sliced peeled Granny Smith apple
3 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup granulated sugar
2 tablespoons butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup low-fat buttermilk
Cooking spray
2 tablespoons sliced almonds
Glaze:
1/4 cup sifted powdered sugar
1 teaspoon low-fat buttermilk
1/4 teaspoon vanilla extract
Preheat oven to 350°.
To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended; add egg and extracts, beating well. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.
Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake. Sprinkle with almonds. Bake at 350° for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes.
To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and 1/4 teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake. Serve warm or at room temperature.
Yield: 8 servings (serving size: 1 wedge)
NUTRITION PER SERVING
CALORIES 185(24% from fat); FAT 5g (sat 2.3g,mono 1.7g,poly 0.6g); PROTEIN 3.4g; CHOLESTEROL 35mg; CALCIUM 36mg; SODIUM 162mg; FIBER 1g; IRON 1mg; CARBOHYDRATE 31.8g
1 1/2 cups thinly sliced peeled Granny Smith apple
3 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup granulated sugar
2 tablespoons butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup low-fat buttermilk
Cooking spray
2 tablespoons sliced almonds
Glaze:
1/4 cup sifted powdered sugar
1 teaspoon low-fat buttermilk
1/4 teaspoon vanilla extract
Preheat oven to 350°.
To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended; add egg and extracts, beating well. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.
Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake. Sprinkle with almonds. Bake at 350° for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes.
To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and 1/4 teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake. Serve warm or at room temperature.
Yield: 8 servings (serving size: 1 wedge)
NUTRITION PER SERVING
CALORIES 185(24% from fat); FAT 5g (sat 2.3g,mono 1.7g,poly 0.6g); PROTEIN 3.4g; CHOLESTEROL 35mg; CALCIUM 36mg; SODIUM 162mg; FIBER 1g; IRON 1mg; CARBOHYDRATE 31.8g
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