This is a passed along recipe from my pal, Loraine, in Texas.
This is so simple. And to me it's really, really good. (For a nice change)
4 cups chopped cooked chicken
2 cups diced celery
1 cup mayonnaise or Miracle Whip
20-ounce can pineapple chunks, drained
1 cup chopped pecans
2 11-ounce cans mandarin oranges, drained
1 pound seedless green grapes
Combine all ingredients in a large bowl. Toss until well mixed.
Chill.
Makes about 8 servings.
ENJOY!
Tuesday, June 30, 2009
Friday, June 26, 2009
Smoked Salmon Bagel
NEED:
1 pumpernickel or plain bagel (6 oz.)
2 tablespoons chive cream cheese
1/3 cup thinly sliced English cucumber or regular cucumber ( I like to use the smaller pickle size)
3 ounces thin-sliced smoked salmon
3 thin rings red onion
1/2 teaspoon drained capers**optional
Split bagel in half horizontally. Spread cut sides with cream cheese. Over cheese on 1 bagel half, layer cucumber, smoked salmon, red onion, and capers. Set remaining bagel half, cream cheese side down, over filling.
ENJOY!
1 pumpernickel or plain bagel (6 oz.)
2 tablespoons chive cream cheese
1/3 cup thinly sliced English cucumber or regular cucumber ( I like to use the smaller pickle size)
3 ounces thin-sliced smoked salmon
3 thin rings red onion
1/2 teaspoon drained capers**optional
Split bagel in half horizontally. Spread cut sides with cream cheese. Over cheese on 1 bagel half, layer cucumber, smoked salmon, red onion, and capers. Set remaining bagel half, cream cheese side down, over filling.
ENJOY!
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
Too hot to cook? So, don't. This is a great no cook meal that is perfect for the hot days of summer.
NEED:
1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extravirgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato
2 cups cherry tomatoes, halved
1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
ENJOY!
NEED:
1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extravirgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato
2 cups cherry tomatoes, halved
1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
ENJOY!
Sweet Potato and Canadian Bacon Hash
NEED:
4 cups (3/4-inch) diced peeled sweet potato (about 1 pound)
2 cups (3/4-inch) diced red potato (about 8 ounces)
2 tablespoons vegetable oil
1 cup diced Canadian bacon (about 8 ounces)
1 cup chopped green bell pepper
2/3 cup chopped green onions
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1/8 teaspoon grated whole nutmeg
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon cider vinegar
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.
Heat oil in a large nonstick skillet over medium heat. Add bacon; cook 4 minutes, stirring frequently. Add bell pepper and green onions; cook 2 minutes, stirring frequently. Add potatoes, salt, celery seed, pepper, and nutmeg; cook 4 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.
ENJOY!
4 cups (3/4-inch) diced peeled sweet potato (about 1 pound)
2 cups (3/4-inch) diced red potato (about 8 ounces)
2 tablespoons vegetable oil
1 cup diced Canadian bacon (about 8 ounces)
1 cup chopped green bell pepper
2/3 cup chopped green onions
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1/8 teaspoon grated whole nutmeg
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon cider vinegar
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.
Heat oil in a large nonstick skillet over medium heat. Add bacon; cook 4 minutes, stirring frequently. Add bell pepper and green onions; cook 2 minutes, stirring frequently. Add potatoes, salt, celery seed, pepper, and nutmeg; cook 4 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.
ENJOY!
Friday, June 19, 2009
No Bake Peanut Butter Iceberg Pie
NEED:
2 envelopes (1 oz each) Swiss Miss Milk Chocolate Hot Cocoa Mix
2 tablespoons hot water
1-1/4 cups Peter Pan Creamy Peanut Butter, divided
1 chocolate or graham crumb pie crust (9-inch)
3 cups vanilla ice cream, softened
Whipped Light Cream , Reddi Whip, Cool Whip or whatever whipped topping you like.
Whisk together cocoa mix and water until blended; set aside.
Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH for 30 seconds or until liquid. Brush inside of pie crust with peanut butter. Place crust in freezer for 15 minutes or until peanut butter is set.
Microwave remaining peanut butter on HIGH about 15 seconds to just soften, do not melt. Quickly fill pie crust with ice cream. Drizzle warmed peanut butter over ice cream followed by cocoa mixture.
Freeze pie until firm, about 1 hour. Cut into 8 slices. Just before serving, top each serving with whipped topping. Store leftovers in freezer.
ENJOY!
2 envelopes (1 oz each) Swiss Miss Milk Chocolate Hot Cocoa Mix
2 tablespoons hot water
1-1/4 cups Peter Pan Creamy Peanut Butter, divided
1 chocolate or graham crumb pie crust (9-inch)
3 cups vanilla ice cream, softened
Whipped Light Cream , Reddi Whip, Cool Whip or whatever whipped topping you like.
Whisk together cocoa mix and water until blended; set aside.
Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH for 30 seconds or until liquid. Brush inside of pie crust with peanut butter. Place crust in freezer for 15 minutes or until peanut butter is set.
Microwave remaining peanut butter on HIGH about 15 seconds to just soften, do not melt. Quickly fill pie crust with ice cream. Drizzle warmed peanut butter over ice cream followed by cocoa mixture.
Freeze pie until firm, about 1 hour. Cut into 8 slices. Just before serving, top each serving with whipped topping. Store leftovers in freezer.
ENJOY!
Grilled Shrimp Salad with Raspberry Vinaigrette
NEED:
PAM or other Grilling Spray
4 ounces fresh snow peas, trimmed (4 oz = about 1 cup)
1 pound large (21/30 count) shrimp, peeled and deveined
Butter No-Stick Cooking Spray
1/2 teaspoon lemon pepper seasoning
1 bag (6 oz each) torn salad greens
4 ounces sliced fresh mushrooms (4 oz = about 1 cup)
1 can (11 oz each) mandarin oranges, drained
1/2 cup fat free raspberry vinaigrette dressing
Spray cold grill, grilling utensils and 4 skewers with grilling spray. Preheat grill to medium heat. Meanwhile, add snow peas to boiling water; cook 1 to 2 minutes, or until crisp-tender. Drain. Place in medium bowl filled with ice water; set aside.
Place shrimp in separate medium bowl. Spray evenly with cooking spray; sprinkle with seasoning. Thread onto prepared skewers.
Grill 3 to 4 minutes on each side, or until shrimp turn pink. Remove shrimp from skewers; cover to keep warm.
Drain snow peas; place in large bowl. Add salad greens, mushrooms, oranges and dressing; toss lightly. Top with shrimp.
ENJOY!
PAM or other Grilling Spray
4 ounces fresh snow peas, trimmed (4 oz = about 1 cup)
1 pound large (21/30 count) shrimp, peeled and deveined
Butter No-Stick Cooking Spray
1/2 teaspoon lemon pepper seasoning
1 bag (6 oz each) torn salad greens
4 ounces sliced fresh mushrooms (4 oz = about 1 cup)
1 can (11 oz each) mandarin oranges, drained
1/2 cup fat free raspberry vinaigrette dressing
Spray cold grill, grilling utensils and 4 skewers with grilling spray. Preheat grill to medium heat. Meanwhile, add snow peas to boiling water; cook 1 to 2 minutes, or until crisp-tender. Drain. Place in medium bowl filled with ice water; set aside.
Place shrimp in separate medium bowl. Spray evenly with cooking spray; sprinkle with seasoning. Thread onto prepared skewers.
Grill 3 to 4 minutes on each side, or until shrimp turn pink. Remove shrimp from skewers; cover to keep warm.
Drain snow peas; place in large bowl. Add salad greens, mushrooms, oranges and dressing; toss lightly. Top with shrimp.
ENJOY!
Thursday, June 18, 2009
Garlic Fries
NEED:
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons canola oil
3 large baking potatoes
1⁄2 teaspoon salt, plus more to taste
Cooking spray
1 tablespoon finely chopped fresh flat-leaf parsley
Preheat the oven to 450 degrees.
Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes into 1⁄4-inch-thick matchsticks. In a large bowl, toss together the oil, potatoes, and salt. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer. Bake until golden and crisp, about 35 minutes.
Remove the potatoes from the baking sheet with metal spatula. In a serving bowl, toss them with the parsley, reserved garlic, and salt to taste.
Serve immediately.
ENJOY!
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons canola oil
3 large baking potatoes
1⁄2 teaspoon salt, plus more to taste
Cooking spray
1 tablespoon finely chopped fresh flat-leaf parsley
Preheat the oven to 450 degrees.
Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes into 1⁄4-inch-thick matchsticks. In a large bowl, toss together the oil, potatoes, and salt. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer. Bake until golden and crisp, about 35 minutes.
Remove the potatoes from the baking sheet with metal spatula. In a serving bowl, toss them with the parsley, reserved garlic, and salt to taste.
Serve immediately.
ENJOY!
Tuesday, June 16, 2009
Raspberry or Lemon Bar Cheesecake
The two recipes below can be altered to be the best little cheesecake treats.
Follow the directions for the bar treats but add: 1/3 cup sugar and 16 ounces of softened cream cheese to the filling. Blend until smooth and top the crust with it. This is great and simple. You can use low calorie / low fat cream cheese.
ENJOY!
Follow the directions for the bar treats but add: 1/3 cup sugar and 16 ounces of softened cream cheese to the filling. Blend until smooth and top the crust with it. This is great and simple. You can use low calorie / low fat cream cheese.
ENJOY!
Lemon Bars
NEED:
Crumble Crust
Lemon Pie Filling
Oven at 350 degrees
Make the crust below. Take 1 1/4 cups of the crust ( loose..not packed into measuring cup ) and press firmly, into the bottom of a sprayed 8 x 8 inch baking dish. Bake for 15 minutes or until lightly browned.
When you remove the crumble crust from the oven, immediately top with 1 1/2 cups of Lemon Pie Filling and then sprinkle the remaining crust mixture over the top. Return it to the oven for 20 minutes or until the top is a light brown and the filling bubbles, slightly, along the edge.
Allow to cool before serving.
CRUMBLE CRUST
2 cups flour ( want to change it up a bit..use a cereal instead..all wheat..bran..just about anything..but you must use a blender( or food processor) to make it the proper consistence to blend)
1/2 rolled oats
2 tablespoons brown sugar
2 tablespoons butter ( or veggie oil )
ENJOY!
Crumble Crust
Lemon Pie Filling
Oven at 350 degrees
Make the crust below. Take 1 1/4 cups of the crust ( loose..not packed into measuring cup ) and press firmly, into the bottom of a sprayed 8 x 8 inch baking dish. Bake for 15 minutes or until lightly browned.
When you remove the crumble crust from the oven, immediately top with 1 1/2 cups of Lemon Pie Filling and then sprinkle the remaining crust mixture over the top. Return it to the oven for 20 minutes or until the top is a light brown and the filling bubbles, slightly, along the edge.
Allow to cool before serving.
CRUMBLE CRUST
2 cups flour ( want to change it up a bit..use a cereal instead..all wheat..bran..just about anything..but you must use a blender( or food processor) to make it the proper consistence to blend)
1/2 rolled oats
2 tablespoons brown sugar
2 tablespoons butter ( or veggie oil )
ENJOY!
Monday, June 15, 2009
Raspberry Bars
This is so easy..and so good.
NEED:
Crumble Crust
Raspberry Perserves..seedless
Make the crust below. Take 1 1/4 cups of the crust ( loose..not packed into measuring cup ) and press firmly, into the bottom of a sprayed 8 x 8 inch baking dish. Bake as directed. While this is baking take 1 1/2 cups of the Raspberry Perserves and place in a blender or use an electric mixer and blend until smooth and a bit thinner. When you remove the cumble crust from the oven, immediately top with the perserves and then sprinkle the remaining crust mixture over the top. Return in all to the oven for 20 minutes or until the top is a light brown and the perserves are bubbling, slighly, along the edge.
Allow to cool before serving.
CRUMBLE CRUST
2 cups flour ( want to change it up a bit..use a cereal instead..all wheat..bran..just about anything..but you must use a blender to make it the proper consistence to blend)
1/2 rolled oats
2 tablespoons brown sugar
2 tablespoons butter ( or veggie oil )
Preheat oven to 350.
In a large bowl, blend all the above ingredients and spread crumble ingredients into a sprayed 8 x 8 baking dish. Bake for 12-15 minutes until light golden brown. Remove from oven and continue with above steps.
ENJOY!
NEED:
Crumble Crust
Raspberry Perserves..seedless
Make the crust below. Take 1 1/4 cups of the crust ( loose..not packed into measuring cup ) and press firmly, into the bottom of a sprayed 8 x 8 inch baking dish. Bake as directed. While this is baking take 1 1/2 cups of the Raspberry Perserves and place in a blender or use an electric mixer and blend until smooth and a bit thinner. When you remove the cumble crust from the oven, immediately top with the perserves and then sprinkle the remaining crust mixture over the top. Return in all to the oven for 20 minutes or until the top is a light brown and the perserves are bubbling, slighly, along the edge.
Allow to cool before serving.
CRUMBLE CRUST
2 cups flour ( want to change it up a bit..use a cereal instead..all wheat..bran..just about anything..but you must use a blender to make it the proper consistence to blend)
1/2 rolled oats
2 tablespoons brown sugar
2 tablespoons butter ( or veggie oil )
Preheat oven to 350.
In a large bowl, blend all the above ingredients and spread crumble ingredients into a sprayed 8 x 8 baking dish. Bake for 12-15 minutes until light golden brown. Remove from oven and continue with above steps.
ENJOY!
Sunday, June 14, 2009
Grilled Vegetable Quesadillas
NEED:
PAM Grilling Spray or any other grilling non stick spray
2 large ears fresh sweet corn, husks and silks removed, cut in half
2 cups sliced fresh button mushrooms (2 cups = about 8 large)
1-1/2 cups quartered and sliced zucchini (1-1/2 cups = about 1 medium)
1 cup coarsely chopped yellow onion (1 cup = 1 small)
1 can (14.5 oz each)Roasted Diced Tomatoes with Garlic,( Hunts makes one if you don't already have a favorite brand) drained well
1/4 teaspoon Chili Powder
1/2 cup Refried Beans
4 whole wheat or regular flour tortillas (8 inch)
3/4 cup shredded cheese blend with taco seasoning
1/4 cup sour cream
Spray grate of outdoor grill with grilling spray. Preheat grill to medium heat according to manufacturer's directions.
Spray corn with grilling spray. Place corn on grill; grill 15 to 20 minutes or until tender, turning frequently with tongs. Spray grill basket with grilling spray. Place mushrooms, zucchini and onion in grill basket; spray vegetables with grilling spray. Grill 15 minutes or until tender, stirring frequently. Place vegetables in medium bowl. Add drained tomatoes and chili powder; toss to mix.
Meanwhile, spread 2 tablespoons refried beans on half of each tortilla. Sprinkle 3 tablespoons cheese on other half of each tortilla. Place tortillas flat on grill; heat until cheese melts and tortilla crisps.
Remove tortillas from grill. Place vegetables on top of beans and fold tortillas in half. Cut each into thirds, if desired. Top with sour cream. Serve with corn.
***want to go a bit healthier and low cal - use low fat or reduced fat items for the cheese, sour cream and refried beans***
ENJOY!
PAM Grilling Spray or any other grilling non stick spray
2 large ears fresh sweet corn, husks and silks removed, cut in half
2 cups sliced fresh button mushrooms (2 cups = about 8 large)
1-1/2 cups quartered and sliced zucchini (1-1/2 cups = about 1 medium)
1 cup coarsely chopped yellow onion (1 cup = 1 small)
1 can (14.5 oz each)Roasted Diced Tomatoes with Garlic,( Hunts makes one if you don't already have a favorite brand) drained well
1/4 teaspoon Chili Powder
1/2 cup Refried Beans
4 whole wheat or regular flour tortillas (8 inch)
3/4 cup shredded cheese blend with taco seasoning
1/4 cup sour cream
Spray grate of outdoor grill with grilling spray. Preheat grill to medium heat according to manufacturer's directions.
Spray corn with grilling spray. Place corn on grill; grill 15 to 20 minutes or until tender, turning frequently with tongs. Spray grill basket with grilling spray. Place mushrooms, zucchini and onion in grill basket; spray vegetables with grilling spray. Grill 15 minutes or until tender, stirring frequently. Place vegetables in medium bowl. Add drained tomatoes and chili powder; toss to mix.
Meanwhile, spread 2 tablespoons refried beans on half of each tortilla. Sprinkle 3 tablespoons cheese on other half of each tortilla. Place tortillas flat on grill; heat until cheese melts and tortilla crisps.
Remove tortillas from grill. Place vegetables on top of beans and fold tortillas in half. Cut each into thirds, if desired. Top with sour cream. Serve with corn.
***want to go a bit healthier and low cal - use low fat or reduced fat items for the cheese, sour cream and refried beans***
ENJOY!
Sunday, June 7, 2009
Steak Salad With Creamy Green Onion Dressing
NEED:
salt and freshly ground pepper
1 sirloin strip steak. 1 to 1 1/2" thick (about 1 pound)
2 tablespoons red wine vinegar
1/2 cup water
2 or 3 green onions, thinly sliced
1/4 cup heavy cream
8 to 10 leaves romaine lettuce, rinsed and torn in pieces
radishes, sliced, optional
grated carrot, optional
Place a heavy oven-proof skillet in the oven; heat to 450°. Salt and pepper the steak on both sides. Turn one large burner to high; carefully place the hot pan on the burner. Cook the steak over high heat about 40 to 50 seconds on each side; carefully move the pan back to the hot oven. Cook for about 7 to 10 minutes, depending on how well done you like your steak. Remove the steak from the pan; cover with foil and let rest for a few minutes. Place the hot skillet over medium heat; add water and vinegar. Stir to loosen browned bits and reduce to about half. Add cream and onion; bring to a boil. Pour cream and onion mixture into a small bowl then prepare salad.
Slice steak thinly at an angle. In a medium bowl or 2 to 4 separate serving dishes, arrange torn romaine leaves, sliced radish, and other vegetables, if desired. Top with steak slices and drizzle with the warm dressing. Serve immediately.
Serves 2 to 4
ENJOY!
salt and freshly ground pepper
1 sirloin strip steak. 1 to 1 1/2" thick (about 1 pound)
2 tablespoons red wine vinegar
1/2 cup water
2 or 3 green onions, thinly sliced
1/4 cup heavy cream
8 to 10 leaves romaine lettuce, rinsed and torn in pieces
radishes, sliced, optional
grated carrot, optional
Place a heavy oven-proof skillet in the oven; heat to 450°. Salt and pepper the steak on both sides. Turn one large burner to high; carefully place the hot pan on the burner. Cook the steak over high heat about 40 to 50 seconds on each side; carefully move the pan back to the hot oven. Cook for about 7 to 10 minutes, depending on how well done you like your steak. Remove the steak from the pan; cover with foil and let rest for a few minutes. Place the hot skillet over medium heat; add water and vinegar. Stir to loosen browned bits and reduce to about half. Add cream and onion; bring to a boil. Pour cream and onion mixture into a small bowl then prepare salad.
Slice steak thinly at an angle. In a medium bowl or 2 to 4 separate serving dishes, arrange torn romaine leaves, sliced radish, and other vegetables, if desired. Top with steak slices and drizzle with the warm dressing. Serve immediately.
Serves 2 to 4
ENJOY!
Lobster Salad
NEED:
1 cup cooked, flaked lobster, 1 small lobster
1 tablespoon fresh lemon juice
1/2 cup thinly sliced celery
1/3 cup mayonnaise, or to moisten
1/4 teaspoon salt
dash pepper
mixed salad greens
1 avocado, peeled, quartered
Sprinkle lobster with lemon juice. Ad celery, salt and pepper. Gently stir in mayonnaise; chill thoroughly. Brush avocados with lemon juice. Arrange lobster salad on mixed greens with a wedge of avocado.
Lobster salad serves 4.
ENJOY!
1 cup cooked, flaked lobster, 1 small lobster
1 tablespoon fresh lemon juice
1/2 cup thinly sliced celery
1/3 cup mayonnaise, or to moisten
1/4 teaspoon salt
dash pepper
mixed salad greens
1 avocado, peeled, quartered
Sprinkle lobster with lemon juice. Ad celery, salt and pepper. Gently stir in mayonnaise; chill thoroughly. Brush avocados with lemon juice. Arrange lobster salad on mixed greens with a wedge of avocado.
Lobster salad serves 4.
ENJOY!
Crab Salad
NEED:
2 cups cooked cooled crab meat, flaked
1 cup diced celery
1/4 cup chopped green or red bell pepper
1 teaspoon salt, or to taste
1/4 teaspoon pepper
1 tablespoon fresh lemon juice
3 tablespoons mayonnaise
mixed salad greens
6 avocado wedges, optional
Mix crab meat with diced celery, chopped bell pepper, salt, pepper, lemon juice, and mayonnaise. Serve over mixed greens with a slice of avocado, if desired
ENJOY!
2 cups cooked cooled crab meat, flaked
1 cup diced celery
1/4 cup chopped green or red bell pepper
1 teaspoon salt, or to taste
1/4 teaspoon pepper
1 tablespoon fresh lemon juice
3 tablespoons mayonnaise
mixed salad greens
6 avocado wedges, optional
Mix crab meat with diced celery, chopped bell pepper, salt, pepper, lemon juice, and mayonnaise. Serve over mixed greens with a slice of avocado, if desired
ENJOY!
Friday, June 5, 2009
Super Easy Chicken Chili
NEED:
2 tablespoons olive oil
1 onion, chopped
1 1/2 (14 ounce) cans chicken broth
2 (15.5 ounce) cans great Northern beans
1 (4 ounce) can chopped green chile peppers
1 roasted chicken, bones and skin removed, meat torn into bite-size pieces
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Monterey Jack cheese
Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.
ENJOY!
2 tablespoons olive oil
1 onion, chopped
1 1/2 (14 ounce) cans chicken broth
2 (15.5 ounce) cans great Northern beans
1 (4 ounce) can chopped green chile peppers
1 roasted chicken, bones and skin removed, meat torn into bite-size pieces
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Monterey Jack cheese
Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.
ENJOY!
Blanket Bites - Appetizers
NEED:
1 can refrigerated reduced-fat crescent rolls
About five lower-fat turkey franks or regular franks.
Preheat oven to 375 degrees.
Unroll roll dough; separate into eight triangles. Cut each triangle in half to make two triangles.
Cut each hot dog into three pieces, about 2 inches each (depending on the length of the hot dog)
Place each hot dog piece in the center of one of the small triangles of dough and wrap the dough around the hot dog. Place on nonstick baking sheet. Repeat with remaining crescent dough and turkey franks.
Bake for 11 to 13 minutes or until dough is golden brown.
Makes 16 Bites (8 servings).
ENJOY!
1 can refrigerated reduced-fat crescent rolls
About five lower-fat turkey franks or regular franks.
Preheat oven to 375 degrees.
Unroll roll dough; separate into eight triangles. Cut each triangle in half to make two triangles.
Cut each hot dog into three pieces, about 2 inches each (depending on the length of the hot dog)
Place each hot dog piece in the center of one of the small triangles of dough and wrap the dough around the hot dog. Place on nonstick baking sheet. Repeat with remaining crescent dough and turkey franks.
Bake for 11 to 13 minutes or until dough is golden brown.
Makes 16 Bites (8 servings).
ENJOY!
Easy Appetizer Recipe
NEED:
Ranch Dip and Veggies
1 envelope Hidden Valley Ranch Dip (1 ounce)
16-ounce container fat free (or light) sour cream , regular or fat free.
Assorted raw veggies: Try baby carrots, celery sticks, zucchini coins, jicama sticks, cherry tomatoes
Mix the ranch packet with 16 ounces of sour cream. If you have time, refrigerate dip for one hour before serving, to thicken and blend flavors.
Serve with assorted raw veggies.
Makes 8 servings of dip.
** TIP: If you are doing this to celebrate a sporting event- use food coloring to create the teams color. Or for a baby shower - pink or blue food coloring. Birthday party or other special event - the guest of honors favorite color, etc.
ENJOY!
Ranch Dip and Veggies
1 envelope Hidden Valley Ranch Dip (1 ounce)
16-ounce container fat free (or light) sour cream , regular or fat free.
Assorted raw veggies: Try baby carrots, celery sticks, zucchini coins, jicama sticks, cherry tomatoes
Mix the ranch packet with 16 ounces of sour cream. If you have time, refrigerate dip for one hour before serving, to thicken and blend flavors.
Serve with assorted raw veggies.
Makes 8 servings of dip.
** TIP: If you are doing this to celebrate a sporting event- use food coloring to create the teams color. Or for a baby shower - pink or blue food coloring. Birthday party or other special event - the guest of honors favorite color, etc.
ENJOY!
Wednesday, June 3, 2009
Oven Fried Fish
This is a great recipe from my pal Bobbie aka robota...she found in it Better Homes and Gardens Cookbook, Third Printing, 1970.
NEED:
1 pound fish fillets or steaks
1/2 cup milk
1/2 cup fine dry whole wheat cracker crumbs (crush in zip lock bag with rolling pin until very fine, Wheatsworth Crackers are best)
2 tablespoons butter or margarine, melted
Pam Olive Oil Spray (or other oil spray)
cut fillets in serving pieces. dip in milk and roll in crumbs. place in well-greased baking pan; sprinkle with salt and pepper
drizzle melted butter or margarine over fish, and spray over breaded fish with Pam Olive Oil Spray (or other oil spray). bake in an extremely hot oven (500 degrees) 10 to 12 minutes or till fish flakes easily with fork. makes 3 or for servings.
*********
notes:
zed, the original recipe calls for bread crumbs, not whole wheat cracker crumbs. I substituted the cracker crumbs myself. It is much better with the whole wheat cracker crumbs, not saltines, and not bread crumbs. I've done it all three ways and the whole wheat crumbs are fabulous - very nutty flavor and nice and crisp.
ENJOY!
NEED:
1 pound fish fillets or steaks
1/2 cup milk
1/2 cup fine dry whole wheat cracker crumbs (crush in zip lock bag with rolling pin until very fine, Wheatsworth Crackers are best)
2 tablespoons butter or margarine, melted
Pam Olive Oil Spray (or other oil spray)
cut fillets in serving pieces. dip in milk and roll in crumbs. place in well-greased baking pan; sprinkle with salt and pepper
drizzle melted butter or margarine over fish, and spray over breaded fish with Pam Olive Oil Spray (or other oil spray). bake in an extremely hot oven (500 degrees) 10 to 12 minutes or till fish flakes easily with fork. makes 3 or for servings.
*********
notes:
zed, the original recipe calls for bread crumbs, not whole wheat cracker crumbs. I substituted the cracker crumbs myself. It is much better with the whole wheat cracker crumbs, not saltines, and not bread crumbs. I've done it all three ways and the whole wheat crumbs are fabulous - very nutty flavor and nice and crisp.
ENJOY!
Monday, June 1, 2009
Onion 'n' Tomato Muffins
A friend of ours used to enjoy onion sandwiches. I thought they were a little bland, so I made some additions.
NEED:
2 English muffins, split and toasted
2 tablespoons butter or margarine
4 sweet onion slices
4 tomato slices
1 cup (4 ounces) shredded mozzarella cheese
1/2 teaspoon dried basil
Spread muffin halves with butter; top each with an onion slice, tomato slice, 1/4 cup cheese, and basil.
Broil 4 inches from the heat until the cheese is melted, 3 to 4 minutes. Serve immediately.
Serves 2
ENJOY!
NEED:
2 English muffins, split and toasted
2 tablespoons butter or margarine
4 sweet onion slices
4 tomato slices
1 cup (4 ounces) shredded mozzarella cheese
1/2 teaspoon dried basil
Spread muffin halves with butter; top each with an onion slice, tomato slice, 1/4 cup cheese, and basil.
Broil 4 inches from the heat until the cheese is melted, 3 to 4 minutes. Serve immediately.
Serves 2
ENJOY!
Quick French Toast
In a hurry but want something great for breakfast? Well, this will hit the spot and it's low calorie too.
NEED:
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 packet artificial sweetener
1 tablespoon skim milk
1 slice bread
What to Do
Place all ingredients except bread in a blender; blend until combined. **can also just be whipped in a bowl with a fork or a whisk.
Pour egg mixture into a shallow bowl. Place bread in egg mixture and soak, turning once.
Coat a nonstick skillet with vegetable cooking spray and heat over medium heat. Place bread in skillet and pour any remaining egg mixture over bread. Cook until browned on bottom; then turn over to brown other side.
ENJOY!
NEED:
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 packet artificial sweetener
1 tablespoon skim milk
1 slice bread
What to Do
Place all ingredients except bread in a blender; blend until combined. **can also just be whipped in a bowl with a fork or a whisk.
Pour egg mixture into a shallow bowl. Place bread in egg mixture and soak, turning once.
Coat a nonstick skillet with vegetable cooking spray and heat over medium heat. Place bread in skillet and pour any remaining egg mixture over bread. Cook until browned on bottom; then turn over to brown other side.
ENJOY!
Zesty Cheddar-Asparagus Quiche
This is a great, healthy breakfast idea.
NEED:
1 tablespoon plain dry breadcrumbs
8 ounces small all-purpose potatoes, peeled and very thinly sliced
2 teaspoons olive oil
1 pound asparagus, trimmed
1/2 teaspoon salt, divided
3/4 cup shredded reduced-fat sharp cheddar cheese
3 scallions, sliced
1 can (12 ounces) evaporated fat-free milk
2 large eggs
2 large egg whites
2 teaspoons butter, melted
1 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
Heat oven to 400°F. Coat a 9-inch pie plate with vegetable cooking spray and sprinkle with breadcrumbs. Beginning in center, arrange potato slices in slightly overlapping circles up to rim. Lightly brush with olive oil and press down gently. Bake 10 minutes.
Set 8 to 12 asparagus spears aside. Cut remaining spears into 1-inch pieces.
Sprinkle crust with 1/4 teaspoon salt and 1/4 cup cheddar. Cover with asparagus pieces, then sprinkle with scallions and another 1/4 cup cheese. Arrange whole asparagus spears on top.
Beat evaporated milk, eggs, egg whites, butter, mustard, pepper, and remaining 1/4 teaspoon salt in a medium bowl. Pour into pie plate and sprinkle with remaining cheddar. Bake until a knife inserted in center comes out clean, about 35 minutes.
Serves 6.
ENJOY!
NEED:
1 tablespoon plain dry breadcrumbs
8 ounces small all-purpose potatoes, peeled and very thinly sliced
2 teaspoons olive oil
1 pound asparagus, trimmed
1/2 teaspoon salt, divided
3/4 cup shredded reduced-fat sharp cheddar cheese
3 scallions, sliced
1 can (12 ounces) evaporated fat-free milk
2 large eggs
2 large egg whites
2 teaspoons butter, melted
1 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
Heat oven to 400°F. Coat a 9-inch pie plate with vegetable cooking spray and sprinkle with breadcrumbs. Beginning in center, arrange potato slices in slightly overlapping circles up to rim. Lightly brush with olive oil and press down gently. Bake 10 minutes.
Set 8 to 12 asparagus spears aside. Cut remaining spears into 1-inch pieces.
Sprinkle crust with 1/4 teaspoon salt and 1/4 cup cheddar. Cover with asparagus pieces, then sprinkle with scallions and another 1/4 cup cheese. Arrange whole asparagus spears on top.
Beat evaporated milk, eggs, egg whites, butter, mustard, pepper, and remaining 1/4 teaspoon salt in a medium bowl. Pour into pie plate and sprinkle with remaining cheddar. Bake until a knife inserted in center comes out clean, about 35 minutes.
Serves 6.
ENJOY!
Easy Garnish Tip
I sometimes chop the green part of green onions or scallions to toss in salad or on baked potatoes. When I do this I simply chop them into rings. However, if you would like to add a bit of flare cut them lengthwise, into thin strips and place them in cold water. The water will cause it to curl slightly adding a nice touch to your garnish.
Hope you find this useful.
ENJOY!
Hope you find this useful.
ENJOY!
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