Porch Sitting and Sharing

Buffalo Chicken dip!

2012-02-05T10:04:00.000-08:00

Blend: 2 large cans of white meat chicken (drained), 1 brick of cream cheese, 3/4 of a bottle of Frank's Red Hot, and 1 bottle of chunky blue cheese dressing. Pour into 8x11 pyrex. Cook uncovered for 45 min on 350. Upon removal, sprinkle on finely shredded cheese blend of some sort. Serve with chips!

David's Classic Lasagna

2012-01-04T16:50:00.000-08:00

1 lb ground beef

1 (26 oz) jar Hy-Vee spaghetti sauce

1 (16 oz) package lasagna, uncooked

2 (15 oz each) containers ricotta cheese

2 cups shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese

2 large eggs

1 tbsp chopped fresh parsley

slalt and pepper

Preheat oven to 350 degrees.

In a large skillet, brown meat over medium heat; drain. Return meat to pan and add spaghetti sauce. Simmer 10 minutes.

Meanwhile, cook pasta according to package directions. Drain.

In a large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs and parsley; season with salt and pepper.

Spread about 1/2 cup of the meat mixture on the bottom of a 9-by-13-inch greased baking dish. Arrange 4 pasta pieces lengthwise over the sauce. Spread one-third of the cheese mixture over pasta. Top with about 1 cup of meat mixture. Repeat twice, beginning and ending with pasta. Top with remaining meat sauce and sprinkle with remaining mozzarella cheese.

Cover with foil and bake 45 minutes or until hot and bubbly. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before cutting.

Layered Party Pea Salad

2011-12-31T10:52:00.000-08:00

Healthy Layered Party Pea Salad

2 1/2 cups finely shredded lettuce
1/4 cup finely chopped onion
1 1/2 cup frozen peas, thawed
1/4 cup purchased real bacon bits
1/2 cup fat-free mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons Splenda granular sugar substitute
6 tablespoons shredded reduced-fat cheddar cheese
6 tablespoons shredded reduced-fat mozzarella cheese

Evenly arrange lettuce in an 8-by-8-inch glass dish. Layer onion, peas, and bacon bits evenly over lettuce.

In a medium bowl, combine mayonnaise, sour cream, and SPLENDA. Carefully spread dressing mixture over top. Evenly sprinkle shredded Cheddar and mozzarella cheese over dressing mixture. Cover and refrigerate for at least 2 hours or overnight.

Each serving equals: HE: 1/2 Protein. 1/2 Vegetable. 1/213read . 1/4 Slider 17 Optional Calories 108 Calories 4 gm Fat 8 gm Protein 10 gm Carbohydrate 464 mg Sodium 115 mg Calcium 2 gm Fiber DIABETiC EXCHANGES: 1 starch 1/2 meat 1/2 Vegetable

Indonesian Meatball Recipe

2011-07-11T17:09:00.000-07:00

Indonesian Meatball recipe some of you have asked for. It is taken out of "More from the Gluten Free Gourmet" by Bette Hagman. I will first give you the recipe as written in the cookbook and then tell you how I modified it a little for what I like!! Here it goes:

Meatballs

* 2/3 pound lean ground beef
*1/3 pound lean ground pork
1/3 cup GF bread crumbs or GF cereal, crushed
1 1/2 teaspoons curry powder
1 tablespoon peanut butter
Salt and pepper to taste
1/2 teaspoon ginger (I use ginger powder for this part)
2 tablespoons GF soy sauce
1/4 teaspoon garlic salt
1 egg
**1 tablespoon dry milk powder
1 teaspoon prepared mustard powder
1 tablespoon sesame or peanut oil, for frying

Preheat oven to 350 degrees.

In a large bowl, mix together all ingredients except for the oil. Form into 3/4 inch balls. (I use a meatball scooper and it tends to make about 15-18 meatballs.) Heat oil in a heavy skillet and brown the balls, leaving room to move them around to keep them round. Cook only until the balls are browned and crusty. Remove the meatballs into a baking dish and fry the next batch.

When all the balls are done browning, bake for 45 minutes, covered with the Pinapple Sauce, if desired. (I tend to brush the sauce on each meatball generously and save the rest for serving. When I bake the meatballs with all of the sauce it tastes too sweet to me...but try it!! You may like it that way!!)

* I use 1 pound of ground turkey just because that's what I like. I use a little bit less bread crumbs because there's not that much fat in the turkey meat.
** I keep the dry milk out just because I can't find a dairy free substitute. The meatballs still taste fabulous without the dry milk!!

Pineapple Sauce

1 cup pineapple juice
2 tablespoons cornstarch
2 tablespoons lime juice
1/3 cup brown sugar
1 teaspoon grated fresh gingerroot
1/4 cup sake, dry white wine, or 7 UP (I use 7 UP)

Put the pineapple juice in a small saucepan. In a bowl, blend together the cornstarch, lime juice, brown sugar, and ginger. Add to the pinapple juice. Cook until clear and slightly thickened. (Mine never seems clear but you can tell a change in color). Remove from heat and add wine or 7 UP. Either pour over meatballs before baking or save to serve with the meatballs.

FRESH PINEAPPLE UPSIDE-DOWN CAKE

2011-07-02T11:30:00.000-07:00

FRESH PINEAPPLE UPSIDE-DOWN CAKE

Preheat your oven to 350 and cut a parchment paper liner for the bottom of a 9" round cake pan. Spray the pan and parchment paper with a light coating of cooking spray. The parchment paper is not absolutely necessary, but it helps if you have a "sticking" issue with the sweet pineapple glaze (you can use waxed paper in a pinch).

5 tablespoons of melted butter
2/3 cup brown sugar (packed)
3 cups fresh pineapple cut into 1" cubes (see note)
maraschino cherries cut in half
1 & 1/2 cups all purpose flour
1 & 1 /2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter (room temperature)
2/3 cup white sugar
2 eggs
3/4 cup pineapple juice (or milk)
1 teaspoon vanilla
1 teaspoon butter extract
1/2 cup pecans chopped medium-small

Mix melted butter with brown sugar and spread evenly in prepared 9" round cake pan. Set aside.

Cut pineapple into 1" chunks and blot them dry between several thicknesses of paper towel (press on them a little to extract excess juice).

For the batter, cream the butter and sugar until it is really fluffy. Under-beating the butter at this stage will give you a poor quality cake. When it is nice and fluffy, add the eggs (one at a time) and extracts and beat until its fluffy again.

Sift the flour, baking powder and cinnamon into a bowl. Add the flour mixture to the butter mixture in three parts, alternately with the pineapple juice (or milk) starting and ending with the flour. Set aside.

Assembly: Nestle the pineapple, pecans and cherry pieces down into the brown sugar mixture in the cake pan (arrange in pretty fashion because this will show). Pour the cake batter over the top and very gently spread it out.

Bake in 350 oven for 45 to 55 minutes or until a toothpick tests clean (my oven took exactly 45 minutes). Remove from oven and sit pan on a cooling rack for 15 minutes. After 15 minutes, run a thin bladed knife around the edge of the cake and invert onto a serving plate. Serve cake warm or at room temperature.

NOTE: I cut the pineapple into very small pieces (almost a dice) and arrange the cherries randomly over the cake. If you use this diced pineapple style, it only takes two cups of diced fruit instead of three.

Tina's No Bake Cookies

2011-06-26T04:01:00.000-07:00

My aunt used to make these when I was a kid. I've been looking for the recipe forever!!! Thank you to my friend Tina for posting it.

No Bake Cookies
2 1/2 Cups sugar
1/2 Cups milk
5 Tablespoons Cocoa
5 Tablespoons butter

Bring to boil and boil 1 minute, remove from heat and add:
1 teaspoon vanilla
1 Cup peanut butter
dash of salt
3 1/2 Cups of oatmeal
Drop by spoonfuls onto waxed paper, let set up

Bacon Blue Cheese Potato Salad

2011-06-18T02:04:00.000-07:00

Ingredients

2 1/2 lbs red potatoes, cut into eighths
5 slices bacon
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
4 green onions, chopped
3 ounces blue cheese, crumbled ( about 3/4 cup)

Directions

Boil potatoes until tender.
Cook bacon until crisp, and cut into one inch pieces.
In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
Fold in green onions, cheese, potatoes and bacon.
Can be served immediately or refrigerate until ready to serve.

Nutrition Facts

Serving Size: 1 (189 g)

Servings Per Recipe: 6

Amount Per Serving: % Daily Value
Calories 311.8
Calories from Fat 142: 45%

Amount Per Serving: % Daily Value
Total Fat 15.8g: 24%
Saturated Fat 5.7g: 28%
Cholesterol 25.2mg: 8%
Sugars 4.3 g
Sodium 630.0mg: 26%
Total Carbohydrate 36.2g: 12%
Dietary Fiber 3.5g: 14%
Sugars 4.3 g: 17%
Protein 7.9g: 15%

Sour Cream Potato Salad

2011-06-18T02:01:00.000-07:00

2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits

Directions

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

Nutritional Information

Amount Per Serving Calories: 397 | Total Fat: 30.7g | Cholesterol: 49mg

Apple Oatmeal Parfait

2011-05-20T06:21:00.000-07:00

via Cathe Friedrich

one half apple, a few raspberries & blueberries,
5 almonds and 5 walnuts
6 oz of non-fat plain yogurt.
6 oz of skim milk
...Chop it in a blender until the apple is chopped.
Pour over oatmeal and add honey if desired

Katey's Tomato Viniagrette

2011-05-20T03:43:00.000-07:00

Tomato vinegarette... for one... or to share.. super super easy

really low cal & delish, eat the whole thing if you want ...no guilt

dice up 1-2 nice dark red tomato or a container of cherry/grape tomatos

crush em up a bit so you have a bowl full of juicy goodness

add a few tsp- as much as you like.. of the vinegar of your choosing... I like lots in mine & usually use like a 1/4 cup w 2 tomatos... and i like lots of different kinds of vinegar so I swap it around a lot... flavored rice vinegar rocks & lots of variations never boring

add some cracked pepper & whatever other spices you enjoy in this... very customizable...

throw it over a bowl of leafy greens, toss in some shredded carrot, fruit if that's your thing... whatever u like in a salad... this tomato vinegarette is too good.

SPINACH AND ONION SAUTE

2011-05-15T06:14:00.000-07:00

SPINACH AND ONION SAUTE

Yield: 4 servings
Source: The Complete Diabetes Prevention Plan

INGREDIENTS

- 2 tablespoons reduced-fat margarine or light butter
- 1 medium yellow onion, very thinly sliced
- 1/4 teaspoon dried thyme
- 10 ounce package prewashed baby spinach (about 10 cups)

DIRECTIONS

Place the margarine or butter in a large, deep, nonstick
skillet. Add the onion and thyme and place over medium heat.
Cover and cook for several minutes, until the onions are soft.

Add the spinach, and toss gently over medium-high heat for
a couple of minutes, just until the spinach is wilted. Serve hot.

Nutritional Information Per Serving (2/3 cup per serving):
Calories: 48, Carbohydrate: 5 g, Cholesterol: 0 mg,
Fat: 2.8 g, Fat: 0.8 g, Fiber: 2.3 g,
Protein: 2.3 g, Sodium: 106 mg, Calcium: 75 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat

Passover Menu

2011-04-19T03:39:00.000-07:00

I don't have the recipes for these dishes but the menu sounds delicious so I will be looking for some recipes:

3 glasses of wine
1 bowl of rich Matzoh ball soup with 1 matzoh ball
1 piece of Quiche
4 caramelized carrots
1 large scoop of sweet potato and date casserole
4 (or 6?) pieces of butter-soft, slow roasted beef brisket
Desert:
4 slices of pineapple drizzled in brandy
1 piece of raspberry torte with a dollop of whipped cream
1 5-inch wide macaroon cookie dipped in dark chocolate

So, with all of that, I'm guessing around 500-600 calories, right? That's my best guess.

Oh, and let's not forget that her mom sent me home with: more soup with more matzoh balls, 1 large scoop of casserole, 8 more carrots, another big piece of quiche, 4 more pieces of brisket, more pineapple, more torte, and of course, 3 more macaroons. I think the bag weighed about 5 pounds. That can't be more that another 700 calories... I'm sure that's pretty close.

Orange Fiber Muffins

2011-03-25T05:25:00.000-07:00

Yoplait - Light - Orange Creme Yogurt, 3 containers
1 egg - slightly beaten
Vegetable Oil 1/4 cup
All Purpose Flour, 1.25 cups
Dark Brown Sugar 1/2 cup
Fiber One - Original Bran Cereal - 1 cup
Salt 1/2 tsp
Baking Soda 1.25 tsp

Directions:
Preheat oven to 400 degrees F.
Crush cereal.
Mix all wet ingredients in a bowl.
Add all dry ingredients to wet ingredients and mix well.
Separate mix into 12 space muffin tin.
Bake for 17 minutes.

Per Muffin:
Calories 157
Fat 5
Protein 3
Fiber 3
Chol 16
Sodium 144

Wendy Townley's Three CheeseMac & Cheese

2011-03-22T19:54:00.000-07:00

Since I began taking cooking seriously last year, I have continuously hunted for the perfect recipe for macaroni and cheese. As a kid I transitioned from the Kraft boxed variety to frozen Stouffer’s dinners. Each style of macaroni and cheese was tastier than the last, and left me wanting more. When I discovered hearty and creamy macaroni and cheese side dishes and entrees on restaurant menus, I was left speechless. Who knew so many fantastic extras and embellishments could make one of my favorite comfort foods even more perfect (and worth every penny).

On a recent Friday night, I stumbled upon a delicious, easy, and affordable macaroni and cheese recipe that is a little bit comfort, a little bit gourmet. Feel free to switch up the cheese flavors with those in your fridge (or those on sale). On my next attempt, I plan to swap out the havarti for a little smoked gouda.

Three Cheese Macaroni and Cheese

8 ounce package small pasta shells (or your favorite pasta shape)
Salt and black pepper to taste
A pinch of garlic salt
3 tablespoons of butter
2 cans condensed cream of cheddar cheese soup
1/3 cup shredded havarti cheese
1/4 cup grated parmesan cheese
1 cup shredded white cheddar cheese
1/2 cup shredded white cheddar cheese (for topping)

Boil the pasta in slightly salted water and drain. Return the pasta to a mixing bowl or casserole dish. Season with salt, pepper, and garlic salt. Add the butter until melted. Add the cheddar cheese soup, using anywhere between 1 and 1/2 cans, or two whole cans. Add the havarti cheese, parmesan cheese, and white cheddar cheese. Mix well.

Bake for 20 minutes in a 350-degree oven. Top the dish with the 1/2 cup shredded white cheddar cheese, and bake for an addition 5 to 7 minutes. Allow dish to cool slightly, and serve to a hungry crowd. Or just yourself; no one will judge you. Promise.

Puffy Apple Pancakes

2011-03-18T09:04:00.000-07:00

These are so good!

1 T butter (I use extra virgin olive oil - you won't taste it)
1/2 cup sugar + 2T (I use an equivalent amt of agave)
3 med granny smith apples, peeled and cut into 8 slices
3 lg eggs (I use 1 egg and an equivalent amount of egg white)
3/4 cups skim milk (I use almond milk)
3/4 cup all purpose flour (I use gluten free flour)
1/8 t salt

Preheat oven to 425 degrees. In large skillet, heat butter, 1/2 c sugar, and 1/4 c water to boil. Add apple wedges and cook about 15 minutes. I add about 1 teaspoon of cinnamon to apples. Blend eggs, milk, flour, salt, and 2T sugar in separate bowl. When apples are golden, transfer to pie dish. Pour flour mixture over apples. Bake for 15 minutes. No butter or syrup necessary. Tastes like apple pie!

serves 8
I use 1% milk so it comes out to about 134 calories per slice.

Teriyaki Baked Salmon

2011-03-17T22:08:00.000-07:00

Teriyaki Baked Salmon:

1/4 cup Teriyaki sauce
3/4 cup of Paula Deen's Peach Dressing
1 teaspoon garlic, minced
2 teaspoons onion, minced
4 packs of Stevia
1 teaspoon ginger
2 tablespoons ketchup
2 teaspoons lemon juice
1 pound salmon filet

Marinate salmon fillets for a minimum on one hour. Leave marinade in baking dish and cover with aluminum foil. Bake at 375 degrees fahrenheit for 15 minutes or until it flakes apart with a fork.

Chai Spiced Oatmeal

2011-02-10T03:31:00.000-08:00

Chai Oatmeal Recipe

Serves: 2

Prep Time: 5 minutes

Cook Time: 15 minutes

Nutrition Score per serving:

232 calories, 12 g fat (16% of calories), 2 g saturated fat, 40 g carbs, 12 g protein, 4 g fiber, 251 mg calcium, 2 mg iron, 361 mg sodium

Ingredients

1 ¹/₂ cup lowfat or nonfat milk
¹/₄ t salt
¹/₄ t cinnamon
¹/₄ t ground coriander
¹/₄ t powdered cardamom
¹/₄ t turmeric
A pinch of saffron (optional)
A drop of vanilla (optional)
2 t light honey
³/₄ cup rolled oats
2 T oat bran

Directions

Pour the milk into a medium-sized saucepan. Add all the dry seasonings (salt through saffron, if using), and whisk to blend. Place the pan over medium heat.

Just before the seasoned milk comes to a boil, lower the heat, and let it simmer for about 5 minutes. Stir in the vanilla (if using) and honey, and whisk until the honey dissolves. Sprinkle in the oats and oat bran, and stir once or twice. Cover the pan, and leave it over low heat for about 8 minutes, stirring occasionally.

When the oatmeal has thickened to your liking, remove from heat. Serve the oatmeal with any of the following toppings, or a combination: raisins, pistachio nuts, chopped almonds, and yogurt.

http://www.shape.com/healthy-eating/meals-and-menus/breakfast/eggs-etc/healthy-breakfast-ideas-chai-oatmeal-recipe

Banana French toast

2011-02-05T09:50:00.000-08:00

Found this recipe on thatsfit.com. Tried it out this morning for breakfast and was NOT disappointed. As a matter of fact, this easily replaces my standard french toast recipe, and lets me feel good about eating it, rather than guilty, so YAY!

Ingredients

3 egg whites
1/4 cup skim milk
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 tsp. Splenda
1 ripe banana
8 slices whole wheat bread
reduced calorie maple syrup (optional) <---I use Walden Farms. It's the one product of theirs that I don't find repulsive

Directions

1. In a shallow bowl, using a wire whisk, beat the egg whites, milk, vanilla, cinnamon and Splenda.
2. Mash the banana with a fork and add to egg mixture. Mix well to combine.
3. Preheat the oven to 200 degrees.
4. Lightly spray a nonstick skillet with cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat, and drain excess back into the dish.
5. Place the bread slices in the skillet. Cook until golden brown, turning once, about 1 to 2 minutes per side.
6. Transfer cooked slices to plate; keep warm in the oven. Repeat with the remaining bread slices.
7. Divide French toast among serving plates and top with maple syrup, if desired.

Serves 4

Nutrition Content, Per Serving:

126 calories, 28g carbohydrate, 10g fiber, 12g protein, 2g fat, 0g sat. fat, 349mg sodium

Crockpot Chicken Enchiladas 4 hours

2011-02-03T03:44:00.000-08:00

Ingredients:
3 cups chopped cooked chicken
2 cups (8 oz.) shredded Monterey Jack cheese with peppers
1 (4.5 oz.) can chopped green chiles
1/2 cup sour cream (I use plain yogurt)
1/3 cup chopped fresh cilantro (I omit)
1 (8-inch) flour tortillas
1 (8 oz.) container sour cream (I use plain yogurt instead)
1 (8 oz.) bottle green taco sauce
1 cup (4 oz.) shredded Monterey Jack cheese with peppers
Toppings: (optional) chopped tomato, chopped avocado, slicked green onions, sliced ripe olives, chopped fresh cilantro
(ignore the pictures of the cream soups...those were for another recipe. I got confused)
(I shredded my chicken using my salad chopper, since I used chunks of chicken from a whole chicken I had cooked. I think I liked it this way. Made it very easy for everyone to eat)
Step One: Stir together first 5 ingredients. Spoon chicken mixture evenly down center of tortillas, and roll up. Arrange, seam sides down, in a lightly greased 6 quart slow cooker, stacking tortillas, if needed. I did have to stack the tortillas, and I actually got ten enchiladas out of this recipe rather than 8. I spread some of the sour cream mixture between each layer and that seemed to work well.

Step Two: Stir together sour cream and taco sauce; spoon over enchiladas. Cover and cook on LOW 4.5 hours. Remove lid, and sprinkle enchiladas with 1 cup cheese.

Step Three: Cover and cook on LOW 15 more minutes or until cheese melts. Serve with desired toppings. Makes 8 enchiladas.

Side note: Slightly bummed, because I did not take pictures of the final product and realized it just now as I was going through my pics. These pictures really do not do this recipe justice because it truly was so delicious, and the pictures just look kind of plain. Trust me when I say that if you like Mexican food, you will love these enchiladas.

This recipe comes from page 143 in the Southern Living Slow Cooker Cookbook.

DJ's Salisbury Steak with Marsala Mushroom Gravy

2011-01-28T20:11:00.000-08:00



My wife made up this recipe to help me on this diet. It tastes great! There is almost no fat from the hamburger meat and you cam always wipe it out of the pan if you so get some. The wonderful brown gravy has no fat and this dish fills the house with a mouthwatering smell. A family favorite! 245 calories per serving. 1 lb 95 / 5 percent (or better) hamburger (51 cal per oz) 1 egg (70 cal) 1/4 tsp Garlic powder 1/2 tsp Onion Powder salt pepper 1/2 lb fresh, sliced mushrooms (44) Campbell's Brown Gravy (25 per 1/4 cup serving) 2 Tbsp sweet Marsala wine (30 cals. Note: do not use cooking wine, its full of salt.) Mix the first 6 ingredients in a bowl, form into 4 patties and brown on both sides in a skillet. They cook in about 5 minutes per side. Mix the gravy and wine in a bowl. Add the mushrooms, to the meat patties in the skillet then pour the gravy over all. Simmer for about 10 minutes and serve it up! This stuff is good enough for company and weighs in at about 245 calories per serving, depending on the gravy. SOURCE: http://www.myfitnesspal.com/topics/show/163567-dj-s-salisbury-steak-with-marsala-mushroom-gravy?page=1#posts-2181470

My wife made up this recipe to help me on this diet. It tastes great! There is almost no fat from the hamburger meat and you cam always wipe it out of the pan if you so get some. The wonderful brown gravy has no fat and this dish fills the house with a mouthwatering smell. A family favorite! 245 calories per serving.

1 lb 95 / 5 percent (or better) hamburger (51 cal per oz)
1 egg (70 cal)
1/4 tsp Garlic powder
1/2 tsp Onion Powder
salt
pepper

1/2 lb fresh, sliced mushrooms (44)
Campbell's Brown Gravy (25 per 1/4 cup serving)
2 Tbsp sweet Marsala wine (30 cals. Note: do not use cooking wine, its full of salt.)

Mix the first 6 ingredients in a bowl, form into 4 patties and brown on both sides in a skillet. They cook in about 5 minutes per side. Mix the gravy and wine in a bowl. Add the mushrooms, to the meat patties in the skillet then pour the gravy over all. Simmer for about 10 minutes and serve it up!

This stuff is good enough for company and weighs in at about 245 calories per serving, depending on the gravy.

SOURCE: http://www.myfitnesspal.com/topics/show/163567-dj-s-salisbury-steak-with-marsala-mushroom-gravy?page=1#posts-2181470

Cajun Nachos

2011-01-20T18:56:00.000-08:00

I got this recipe from my friend Sterling. Sterling added cajun spices, sauce and sausage. I will use Al Fresco organic chicken spicy sausage when I make it.

1 boneless, skinless chicken breast
cajun seasoning
2-3 T chopped jalapenos
1 c colby cheese (sharp cheddar or monterey jack would be even better)
diced fresh tomatoes
sour cream
good tortilla chips, cantina style

Cook chicken according to preference (grill, bake, etc). Let the chicken cool before dicing into bite-sized pieces. Top chips with cheese, chicken and jalapenos, microwave or broil until cheese melts. Add tomatoes, sour cream and/or any additional toppings. Yummy!

Makeover Hash and Eggs Recipe

2011-01-15T06:32:00.000-08:00

4 Servings
Prep/Total Time: 30 min.

Ingredients

1 large onion, chopped
1 tablespoon canola oil
6 medium red potatoes (about 1-1/2 pounds), cut into 1/2-inch cubes
1/4 cup water
3 packages (2 ounces each) thinly sliced deli corned beef, (nitrate free) coarsely chopped
1/4 teaspoon pepper
4 eggs

Directions

In a large nonstick skillet, saute onion in oil until tender. Stir in potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in corned beef and pepper; heat through.
Meanwhile, in a large nonstick skillet coated with cooking spray, fry eggs as desired. Serve with corned beef hash. Yield: 4 servings.

Nutrition Facts: 1 cup corned beef hash with 1 egg equals 301 calories, 12 g fat (3 g saturated fat), 239 mg cholesterol, 652 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein.

Makeover Hash and Eggs published in Healthy Cooking February/March 2010, p20

Cranberry Banana Bread

2010-12-24T12:45:00.000-08:00

Categories: Breads, Cranberries

Yield: 8 Servings

2 2/3 c Sugar

      1 c  Water
     4 c  Fresh cranberries

1 3/4 c Sifted flour
1/2 tsp Salt
2 tsp Baking powder
1/4 tsp Baking soda
1/3 c Butter,melted
2 Eggs,beaten
1/2 c Chopped walnuts
1 c Mashed banana
1/4 c Cranberry juice,reserved

           -- from cooked
          -- berries,option
     2 tb Granulated sugar,optional
     2 tb Grand Marnier,optional

From "The California Heritage Cookbook," the Junior League of Pasadena.

In a large saucepan, bring 2 cups sugar and the water to a boil, stirring to dissolve the sugar. Add the berries and simmer over low heat for 10 minutes or until berries pop open. Cool. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread.

Sift together the flour, salt, baking powder and baking soda. In a large bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana and berries. Add the flour mixture to the berry mixture, stirring until blended. Pour the mixture into a greased and lightly floured 9x5x3: loaf pan. Bake in a preheated, 350'F. oven for 1 hour or until a toothpick inserted in the center comes out clean.

For a topping (optional) combine the cranberry juice, 2 tablespoons sugar and the Grand Marnier in a small saucepan and stir over low heat until heated through. Poke a few holes in the baked loaf and pour on the topping. Cool 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Wrap in foil and store one day before slicing. Makes 1 loaf.

Nutritional analysis per serving: 360.4 calories; 8.6 grams total fat; (3.8 grams saturated fat); 4 grams protein; 22.4 grams carbohydrates; 71.7 milligrams cholesterol; 169.4 milligrams sodium.

Curried Chicken or Turkey with Noodles

2010-12-24T08:29:00.000-08:00

by CannyWomen - Sue on December 17, 2010

Dice up a small onion.

Chop up some celery – about a cup.

Dice up about 2-3 cups of leftover chicken or turkey.

In a medium sized pot, melt a couple tablespoons of butter. Add the onion and celery and cook until the onion is transparent.

When the onion is cooked, stir in 2 tablespoons all purpose flour and 1 tablespoon curry powder (mild). Mix well.

Add about a half cup of milk and stir until well blended.

Add the diced chicken (or turkey) and mix it all together well. Heat and add more milk if necessary to thin the sauce – but not too thin! Adjust the intensity of the curry. Add salt and pepper if desired.

Serve it up with broad egg noodles and a veggie or two. We always had green peas with it – it just seems to be right with peas. Enjoy!!!

Ham Glaze

2010-12-24T05:46:00.000-08:00

Whole cloves

1/2 cup Hy-Vee apple jelly

1-1/2 tsp Hy-Vee lemon juice

1/2 tsp Hy-Vee ground cinnamon

1/8 tsp nutmeg

SOURCE: Hyvee.com

Tortellini Pizza Bake

2010-12-24T05:14:00.000-08:00

Ingredients

1 (19 oz) package frozen Grand Selections cheese tortellini

2 (15 oz each) cans Hy-Vee pizza sauce

1 (6 oz) pkg Canadian-style bacon, optional

1 (6.5 oz) can Hy-Vee mushrooms stems & pieces, drained

1 (3.8 oz) can Hy-Vee sliced ripe olives, drained

1/2 cup Hy-Vee shredded Italian-blend cheese

Preparation

Preheat oven to 350 degrees.

Combine frozen tortellini, Canadian-style bacon, pizza sauce, mushrooms and olives in an ungreased 2-quart casserole dish. Cover.

Bake 40 minutes, stirring halfway through, or until tortellini is tender. Sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted.

Yield

Serves 6 (1 cup each).

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.

Serving Size: 1
Number of Servings: Serves 6 (1 cup each).

Amount Per Serving:
Calories: 360
Calories from Fat: 99

Amount per Serving

% Daily Value*

Amount per Serving

% Daily Value*

Total Fat 11g

16%

Carbohydrates 50g

16%

Dietary Fiber 7g

28%

Saturated Fat 4g

20%

Calories 360kcal

18%

Cholesterol 30mg

10%

Protein 17g

28%

Sodium 990mg

41%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

SOURCE: Hyvee.com

CAJUN SPICE MIX

2010-12-21T17:15:00.001-08:00

Essential to most Cajun dishes, this lively blend of spices
can be used in place of salt.

   CAJUN SPICE MIX
   ===============
   1/4 Cup of salt
   2 Tbsp. cayenne pepper
   2 Tbsp. paprika
   1-1/2 Tbsp. onion powder
   1 Tbsp. freshly ground black pepper
   1 Tbsp. freshly ground white pepper
   1 Tbsp. garlic powder
   2 tsp. dried basil
   1 tsp. chili powder
   1/4 tsp. dried thyme
   1/4 tsp. ground mustard
   1/8 tsp ground cloves

  Combine all ingredients in a small jar.
  (The spice mix can be stored in a tightly
  covered glass jar in a cool dry place out of
  direct light for up to 4 months.)  Makes about
  3/4 cup.

source:  http://www.recipesource.com/side-dishes/condiments/cajun-spice-mix.html

Chicken & White Bean Soup

2010-12-19T15:47:00.001-08:00

From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006), The EatingWell Diabetes Cookbook (2005)

Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

Makes 6 servings, 1 1/2 cups each

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

2 teaspoons extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
2 14-ounce cans reduced-sodium chicken broth
2 cups water
1 15-ounce can cannellini beans, rinsed
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

Preparation

Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per serving: 199 calories; 4 g fat (1 g sat, 2 g mono); 48 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 22 g protein; 2 g fiber; 345 mg sodium; 340 mg potassium.

Nutrition Bonus: Selenium (19% daily value), Iron (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 1/2 lean meat

APRICOT BARS

2010-12-19T05:20:00.001-08:00

Yield: 20 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
Info: http://diabeticgourmet.com/book_archive/details/12.shtml

INGREDIENTS

- 3/4 cup dried apricots, divided
- 1/3 cup water
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1 egg
- 1/2 cup granulated sugar
- 1 tablespoon canola oil
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla
- 2 teaspoons powdered sugar

DIRECTIONS

Preheat the oven to 350 degrees F.
Spray an 8x8-inch baking pan with nonstick cooking spray.

In a small saucepan, simmer 1/2 cup of teh apricots in
the water, covered, for 2 minutes. Cool, but do not drain.
In a small bowl, diced the remaining apricots.

Meanwhile, in a medium bowl, whisk together the flour, baking
powder, cinnamon, and baking soda. Stir in the diced apricots.

In a blender, add the cooled apricot mixture and puree,
about 1 minute. Add the egg, granulated sugar, oil, zest,
and vanilla and mix until just blended, about 30 seconds.

Pour this mixture into the middle of the flour mixture and stir
until just combined. Spread in the prepared pan and bake until
golden brown and edges begin to crust, 18-20 minutes.

Sprinkle powdered sugar over the warm bars. Cool before cutting.

Nutritional Information Per Serving (1 bar):
Calories: 59, Fat: 1 g, Cholesterol: 11 mg, Sodium: 38 mg,
Carbohydrate: 12 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 1 g
Diabetic Exchanges: 1 Carbohydrate

Nana’s Creole Pecan Cake Bars

2010-12-18T07:33:00.000-08:00

I have been looking for healthier holiday cookies this year and these are sounding pretty enticing to me. Modifications for my needs are in parentheses but these don't need much changed.

Nana’s Creole Pecan Cake Bars

From EatingWell: November/December 2010

These decadent pecan date bars are a bite-size alternative to holiday pecan pie.

READER'S COMMENT:

"We love this recipe so much that friends and family want to try it many other ways. So far the original is king but replacing the raisins with tart dry cherries, adding one cup of semi-sweet chocolate chunks and reducing the pecans to 2...

4 dozen bars

Active Time: 30 minutes

Total Time: 2 hours

Nutrition Profile

Ingredients

1 cup all-purpose flour (I use King Arthur gluten free flour)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
2 cups packed light brown sugar (I will use evaporate cane sugar and a little molasses instead, I think)
3 large eggs, at room temperature (see Tip)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
3 cups chopped pecans
1 cup raisins, preferably golden
1 cup finely chopped pitted dates

Preparation

Preheat oven to 300°F. Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
Sift flour, baking powder and salt together in a medium bowl.
Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.)
Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. Cut into 48 squares.

Tips & Notes

Make Ahead Tip: Store airtight for up to 3 days or freeze for up to 3 months. | Equipment: 17-by-12-inch baking sheet, parchment paper

Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Nutrition

Per bar: 132 calories; 7 g fat (2 g sat, 3 g mono); 18 mg cholesterol; 17 g carbohydrates; 9 g added sugars; 1 g protein; 1 g fiber; 43 mg sodium; 90 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 1 1/2 fat

SOURCE: http://www.eatingwell.com/recipes/pecan_cake_bars.html

First Snowfall Brownies

2010-12-15T06:20:00.001-08:00

First Snowfall Brownies

* Prep Time: 10 min.

* Bake Time: 20 min.

* Decoration Time: 10 min.

* Yield: Makes 24 brownies.

Ingredients

* 1 box (22.5 oz.) brownie mix

* 1 3/4 cups chopped DOVE® Brand Milk Chocolate

* 1 cup prepared vanilla frosting

* 2 cups M&M’S® Brand Chocolate Candies

* 18 foil cupcake liners

* 2 regular size cupcake pans

* ...Resealable plastic bag

Directions

* 1. Prepare brownie mix according to directions on box. Add DOVE® Brand Milk Chocolate to batter before filling paper lined cupcake cups.

* 2. Bake in a preheated oven at 350°F for approximately 15 to 20 minutes. Cool completely.

* 3. Transfer 1 cup vanilla frosting to resealable plastic bag; make a small snip off corner. Pipe snowflakes on top of each brownie cupcake. Decorate top randomly with M&M’S® Brand Chocolate Candies.

I made mine with the mini muffin pan.

Spiced Apple Cider Muffins

2010-12-14T19:03:00.000-08:00

From EatingWell: Winter 2004, The Essential EatingWell Cookbook (2004)

Cider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish.

1 dozen muffins

Active Time: 30 minutes

Total Time: 1 hour

Nutrition Profile

Ingredients

Streusel

2 tablespoons packed light brown sugar
4 teaspoons whole-wheat flour
1/2 teaspoon ground cinnamon
1 tablespoon butter, cut into small pieces
2 tablespoons finely chopped walnuts, (optional)

Muffins

1 cup whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1/3 cup packed light brown sugar
1/2 cup apple butter, such as Smucker's
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup low-fat plain yogurt
1/4 cup canola oil

Preparation

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with the streusel.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Nutrition

Per muffin: 209 calories; 7 g fat (1 g sat, 3 g mono); 21 mg cholesterol; 34 g carbohydrates; 4 g protein; 2 g fiber; 162 mg sodium; 40 mg potassium.

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat

APRICOT-ALMOND BARS WITH CHOCOLATE

2010-12-13T07:44:00.000-08:00

Yield: 24 bars
Source: "The Eating Well Diabetes Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/87.shtml

INGREDIENTS

- 1 cup dried apricots, divided
- 1/2 cup water
- 3/4 cup whole-wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg white
- 1/4 cup canola oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 3/4 cup chopped bittersweet chocolate (6 ounces)
or semisweet chocolate chips, divided
- 1/4 cup sliced almonds

DIRECTIONS

Preheat oven to 350 degrees F.
Coat a 7-by-11-inch baking pan with cooking spray.

Combine 1/2 cup dried apricots and water in a small
saucepan; bring to a simmer over medium heat. Cover
and cook for 2 minutes. Remove from heat and set aside
to cool. Coarsely chop the remaining 1/2 cup apricots.

Whisk flour, baking powder, baking soda and salt in a medium bowl.

Puree the cooked apricots and any remaining cooking liquid in
a food processor. Add egg, egg white, oil, honey and vanilla;
process until smooth. Add the flour mixture, 1/2 cup chocolate
and the chopped apricots; pulse just until combined. Scrape the
batter into the prepared pan, spreading evenly. Sprinkle with almonds.

Bake the bars until lightly browned and a toothpick inserted in
the center comes out clean. Let them cool in the pan on a wire rack.

Melt the remaining 1/4 cup chocolate in a double boiler over
barely simmering water or in the microwave on Medium for 30 to 60
seconds. Spoon the chocolate into a ziplock bag, cut off the tip
of one corner and drizzle the melted chocolate over the cooled
bars. Let stand for about 10 minutes before cutting into the bars.

Nutritional Information Per Serving (per bar (1/24 of recipe):
Calories: 96, Fat: 5 g, Cholesterol: 9 mg,
Carbohydrate: 12 g, Protein: 2 g, Fiber: 2 g, Sodium: 51 mg
Diabetic Exchanges: 1 Other Carbohydrate, 1/2 Fat

Cajun Chicken Bites with Raspberry Mustard Dipping Sauce

2010-12-08T14:22:00.000-08:00

Cajun Chicken Bites with Raspberry Mustard Dipping Sauce Recipe

Photo by: Crisco®

8 Servings
Ready In Time 35 minutes

Ingredients

1-1/2 cups Pillsbury BEST® All Purpose Flour
1 cup finely chopped pecans
1 tbsp. dried oregano
2 tsps. ground cumin
1 tsp. dried thyme
1/2 tsp.cayenne pepper
1 tsp. salt
12 tbsps. Crisco® Light Olive Oil, divided or 12 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA, divided
4 whole chicken breasts, skinned, boned and cut into 1-inch pieces
RASPBERRY MUSTARD SAUCE
1 cup Smucker's® Seedless Red Raspberry Jam
2 tbsps. Dijon mustard, or to taste
Hot sauce, to taste (optional)

Directions

Combine the flour, pecans, oregano, cumin, thyme, cayenne and salt in a shallow dish.
Place 6 tablespoons of the oil in a small, shallow dish. Dip each chicken piece first in the oil, then in the flour mixture to coat well.
Heat 3 tablespoons of the remaining oil in a large skillet over medium heat. Add half of the chicken pieces and sauté until browned on all sides and cooked through. Remove from the pan and keep warm. Repeat with the remaining oil and chicken.
Serve the chicken bites with toothpicks and Raspberry Mustard Dipping Sauce.
Raspberry Mustard Dipping Sauce
Combine the preserves with the mustard in a small bowl. For a spicy version, add hot sauce to taste. Yield: 8 servings.

Cajun Chicken Bites with Raspberry Mustard Dipping Sa

Jeff Merriman's Chewy Triple Ginger Cookies

2010-12-06T19:41:00.000-08:00

2 1/2 cups flour
2 teaspoons powdered ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
1/2 teaspoon salt
1 pinch cayenne pepper (optional)
1 cup brown sugar
1/2 cup shortening
1/4 cup butter
1 egg
1/2 cup molasses
1/2 cup chopped crystallized ginger
1 tablespoon grated fresh ginger
white sugar (optional) or powdered sugar, for rolling (optional)

Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 23 mins

heat oven to 350
combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
cream brown sugar, shortening and butter until fluffy.
add eggs molasses and beat until blended.
add flour mixture just until blended.
gently stir in crystalized ginger and fresh ginger, cover and refrigerate dough for 1 hour.
shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.

Chewy Triple Ginger Cookies

Serving Size: 1 (93 g)

Servings Per Recipe: 10

The following items or measurements
are not included below:

crystallized ginger

Amount Per Serving: % Daily Value
Calories 387.1
Calories from Fat 141: 36%
Total Fat 15.7 g: 24%
Saturated Fat 5.7 g: 28%
Monounsaturated Fat 5.9 g: 29%
Polyunsaturated Fat 3.0 g: 15%
Trans Fat 0.0 g: 0%
Cholesterol 33.3 mg: 11%
Sodium 423.9 mg: 17%
Potassium 375.2 mg: 10%
Magnesium 56.3 mg: 2%
Total Carbohydrate 58.5 g: 19%
Dietary Fiber 1.1 g: 4%
Sugars 30.6 g: 122%
Protein 3.9 g: 7%

Detailed Nutrition Values About Nutrition Info

Everyday Celebrations

Whether it's a night of noshing, a cookie exchange or a potluck, we have the mix-and-match recipes to help you create your perfect meal.
Make it special»

Spiced Citrus Sweet Potatoes with Cranberries 4 hours

2010-12-06T15:29:00.000-08:00

Spiced Citrus Sweet Potatoes with Cranberries

Using a slow cooker makes these sweet potatoes simple to prepare and keeps them out of the way during other holiday cooking.

Ingredients:

9 cups peeled and cubed sweet potatoes
1 can pineapple in juice (drained and reserve juice)
1 1/2 cups cranberries or currants
1- 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla
4 tbsp agave
1/3 cup pulp free orange juice (unsweetened)
1 tsp finely grated orange peel
1/2 cup or more chopped walnuts

Directions:

Spray interior of slow cooker with nonstick cooking spray. Place sweet potatoes and cranberries in a slow cooker. Place remaining ingredients, except and walnuts, into a small mixing bowl and stir well to combine. Pour mixture over cranberries and sweet potatoes. Cook covered, on high, for 4 hours or on low for 6 hours. Before serving, stir in walnuts. Serve warm.

Number of Servings: 6 -8

Paulissa's Sombrero Salad

2010-12-06T09:03:00.000-08:00

1 can black beans, drained and rinsed
1 can navy beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 c. frozen corn, thawed (tossed in with the beans when rinsed and it will be thawed by the time you're finished rinsing)
1 onion, finely diced
2 stalks celery, chopped
1 c. Annie's Naturals roasted red pepper dressing
1 pkg Al Fresco sundried tomato chicken sausage with basil and tomatoes

Open cans of beans and dump into colander to rinse, add corn and rinse until water is clear and corn is thawed, about 2 minutes. In large bowl, mix beans and corn. Chop onion and celery finely, add to bean mixture.

Broil sausage, cool and thinly slice. Add to bean mixture. Toss all ingredients with salad dressing and chill at least 8 hours or overnight to allow flavors to meld.

12 one cup servings

NOTE: The sausages are pre-cooked so you may skip the broiling if you desire. I broiled the sausage to kick up the flavor a bit.

Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 183.3

Total Fat: 3.5 g
Cholesterol: 17.5 mg
Sodium: 357.3 mg
Total Carbs: 24.3 g
Dietary Fiber: 7.1 g
Protein: 10.0 g

Friendship Soup

2010-12-05T18:47:00.000-08:00

The dry mix ingredients:
1/2 cup dried green split peas
1/4 cup medium pearl barley
1/2 cup dried lentils
1/2 cup uncooked long grain rice
1 cup uncooked pasta
2 teaspoons Italian seasoning
2 pkgs. onion soup mix (total 2-1/2 oz.)

Additional ingredients needed when preparing soup:
1 lb. ground meat (sirloin, turkey breast, or chicken)
3 qt.s water
1 28 oz. can diced tomatoes, undrained

Soup preparation:
Set pasta aside for later use. In Dutch oven, use medium heat to cook ground meat until no longer pink. Drain. Add water, tomatoes and soup mix and bring to a boil. Reduce heat, cover and simmer 45 minutes. Stir in pasta. Cover and simmer 15 minutes to 20 minutes or until the pasta, peas, barley and lentils are tender. Freezes well. Yield: 4 quarts.
16 servings. 1 serving= 1 cup

Nutrient value per serving, based on a 1,500 calorie diet:
Exchanges: 1-1/2 Starch; 1 Lean Meat
Calories: 168
Calories from fat 27
Total Fat: 3g (6%)
Saturated Fat: 1g (7%)
Cholesterol: 18 mg (6%)
Sodium: 396 mg (17%)
Total Carbohydrate: 25 g (11%)
Dietary Fiber: 4g(20%)
Sugars: 3g
Protein: 11g

This recipe appeared in the November 2010 issue of TOPS News (magazine when you are a TOPS member) and was served by our Area Captain at the Christmas party. She also gave as a prize the dry ingredients to make this soup. Neat gift idea.

Creamy Orzo with Ham and Peas

2010-12-03T09:51:00.001-08:00

serves: 6-8

1 lb. orzo
2 T. olive oil
1/4 cup onion, finely chopped
1 garlic clove, minced
1 lb ham, cubed
1 cup frozen peas, thawed
1 1/4 cups half-and-half
3/4 cup Parmesan cheese
salt and pepper to taste

Directions: Cook orzo according to package directions; drain, reserving 1 cup of liquid. Meanwhile in skillet heat oil over medium heat. Add the onion and garlic; saute until tender (about 2 minutes). Add the ham and cook until heated through. Stir in the half-and-half and peas. Add the orzo and Parmesan and toss to coat. Stir in some of the reserved liquid, until pasta is desired consistency. Season with salt and pepper. Serve!

SOURCE: http://mapleberrydesigns.com/blog/?p=986

Ron Christian's Mashed Potato Pizza

2010-12-03T06:51:00.000-08:00

1/2 lb thick sliced bacon
2-4 ounces of sour cream
3-4 ounce cream cheese
4 tbsp Butter
Granulated garlic, onion
Large pizza doe
1-2 cups of mild cheddar
Chives

Preheat the oven to 375 degrees F (175 degrees C). Cook bacon in a large deep skillet over medium heat until crisp. Drain, crumble and set aside.

Spread pizza dough on pizza pan, bake 5-10 mins till lightly golden, then let cool for a few minutes. Then spread a light layer of sour cream over pizza.

Add milk, cream cheese, and granulated garlic, granulated onion, kosher salt to mashed taters.

Spread mashed potatoes over the dough, leaving a small crust around the outside if you want. Sprinkle the cheese and bacon evenly over the potatoes.

Bake the pizza in the preheated oven until the cheese is melted and bubbly, 10-15 mins.
Let cool for 2 minutes, then slice into wedges and top each one with a small dollop of sour cream. And chives (green oinions) if desirable.

Apple Syrup

2010-11-30T15:11:00.000-08:00

2 c. Unsweetened apple juice
1/4 c. Brown sugar
2 Tbsp. Cornstarch
1/4 tsp Salt
1/4 tsp Nutmeg
1 1/2 Tbsp. Lime juice

Directions

Makes 2 c..
Serves 8-10 as a topping for pancakes. Also great as a topping for cottage cheese or possibly frozen yogurt.
Combine apple juice, brown sugarbrown sugar, cornstarchcornstarch, salt and nutmegnutmeg in saucepan.
Bring to a boil, reduce heat, and cook, stirring occasionally, 3-5 minutes or possibly till thickened. Stir in lime juice (optional).

Amount Per Serving	%DV
Serving Size 36g
Recipe makes 16 servings
Calories 32
Calories from Fat 0	0%
Total Fat 0.05g	0%
Saturated Fat 0.02g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 39mg	2%
Potassium 38mg	1%
Total Carbs 7.92g	2%
Dietary Fiber 0.1g	0%
Sugars 6.35g	4%
Protein 0.05g	0%

source: http://cookeatshare.com/recipes/apple-syrup-68038

Basic Homemade Vegetable Broth

2010-11-29T08:41:00.000-08:00

Basic Homemade Vegetable Broth

2 whole carrots, roughly chopped
2 celery stalks, roughly chopped
1 onion, roughly sliced
2-4 whole peeled cloves of garlic
1/2 of a large green pepper, seeded and roughly chopped
10 mushrooms (any type will work!), rinsed
4-5 small red potatoes, quartered
*** Any vegetables will really work for this broth, use what you have on hand!***

Optional seasonings:
1-2 teaspoons poultry seasoning
Salt-free seasonings such as Mrs. Dash
Salt & Pepper
1 teaspoon thyme
1 teaspoon summer savory
1 teaspoon rosemary
1-2 bay leaves
1/2 teaspoon whole peppercorns
Fresh parsley

Directions:

1. Coarsely chop all vegetables and add to a large stock pot. Also add any optional seasonings that you desire.
2. Add 10-12 cups of water to the stock pot.
3. Bring stock to a rolling boil and then turn heat down to just simmering.
4. Simmer over low heat for 2-4 hours.
5. Taste the stock as it cooks to adjust seasonings until you get the flavor that you desire.
6. Once stock has cooked, let it cool for several hours on the stove top.
7. When cool, strain stock through a very fine sieve to remove all vegetables. You will be left with a very fine tan - brown stock that is absolutely delicious.
8. Some people choose to puree the vegetables that were used in the stock and add then add them back to broth for a creamier texture. You can do this if you choose too. If you want a clear stock, simply use the discarded vegetables for another dish, or add them to your compost.
9. Store cooled broth in glass jars or airtight containers in the refrigerator or the freezer. Will keep for about 2 weeks in the refrigerator and for 6 months in the freezer.

TANDOORI CHICKEN

2010-11-29T08:15:00.000-08:00

Yield: 4 servings
Source: "The Eating Well Diabetes Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/87.shtml

INGREDIENTS

- 1 cup nonfat plain yogurt
- 1 small onion, minced
- 2 cloves garlic, minced
- 1-1/2 tablespoons lemon juice
- 1 teaspoon chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- 4 bone-in chicken thighs (about 1-1/2 pounds),
skinned and trimmed of fat

DIRECTIONS

Stir together yogurt, onion and garlic in a shallow glass dish.
Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt,
pepper, cinnamon and cloves. Add chicken and coat well. Cover and
marinate in the refrigerator for at least 2 hours or overnight.

Preheat oven to 500 degrees F. Coat a wire rack with
cooking spray and set it over a foil-covered baking
sheet. Place the chicken on the prepared rack.

Bake the chicken until browned and no trace of pink
remains in the center, 25 to 30 minutes. Serve hot.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 227, Fat: 10 g, Cholesterol: 87 mg,
Carbohydrate: 8 g, Protein: 27 g, Fiber: 1 g, Sodium: 398 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 4 Lean Meat

Black Forest Pie

2010-11-25T18:32:00.000-08:00

Ingredients

3/4 cup sugar
1/3 cup HERSHEY®’S Cocoa
2 tablespoons all-purpose flour
1/3 cup milk
1/4 cup butter, cubed
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling, divided
1 unbaked pastry shell (9 inches)
Whipped topping, optional

Directions

In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling.
Pour into pastry shell. Bake at 350° for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 370 calories, 15 g fat (7 g saturated fat), 75 mg cholesterol, 192 mg sodium, 57 g carbohydrate, 1 g fiber, 4 g protein.

Black Forest Pie published in Taste of Home February/March 2000, p27

Thankful For The Food On Our Plates

2010-11-25T05:16:00.000-08:00

Last night, my church held its annual pre-Thanksgiving dinner and worship service. As we left for the service, we discovered that the light drizzle was now freezing drizzle and that the winds were very blustery. As we struggled to get into the car and were complaining about the cold, I thought about those for whom this isn't a momentary thing but rather a daily occurrence. Those whose hunger knows no end, both physically and for kindness. Those who long for warmth, both from the cold and from their fellow human beings. Those numbers are growing in these hard times.

Today, we are fortunate to share dinner with our neighbors, who are also recovering from surgery. We will share love and laughter. May we all be so lucky.

There are so many people out there without a warm home.

And so many people without a Thanksgiving dinner tomorrow.

However, there are many who do not have a table to sit at today. Many who are facing an empty plate.

So let's be grateful for what we have, even if Great Aunt Harriet is a pill and your brother-in-law's girlfriend refuses to eat anything but fallen fruit. If we have food to eat, we are lucky. If we are sitting in warm homes, we're fortunate indeed.

Would you consider making a donation today to Share Our Strength or your local food pantry? You can find out more about Share our Strength Here: Remember: hunger knows no season.

http://strength.org/

Today, along with an incredible group of food bloggers, I am putting up a photo of an empty plate, instead of tempting food.

Three Sisters Corn Casserole

2010-11-24T09:46:00.000-08:00

Three Sisters Corn Casserole

1 pound frozen whole kernel corn
1 pound frozen green beans
4 cups summer squash, diced (about 1 pound)
1 pint fat free sour cream
1/2 Cup egg substitute, beaten
4 tablespoons margarine, melted ( I use Earth Balance Spread-non-dairy, non-soy)
1 cup yellow cornmeal
1/2 cup Jalapeno peppers, diced
1/2 cup reduced fat Montery Jack cheese, diced
Vegetable oil spray

In a large mixing bowl, mix sour cream and egg substitute together. Add remaining ingredients and mix well. Coat a baking pan or casserole dish with vegetable oil spray and fill with mixture. Bake at 350 degrees Fahrenheit for 45 minutes until golden brown.

Yield: l0 (1 cup) servings
Nutrition per serving: calories 203, percent calories from fat 29%, sodium 402 mg, cholesterol 3 mg

http://www.manataka.org/page175.html#Three%20Sisters%20Corn%20Casserole

Sweet Potato Balls

2010-11-24T08:45:00.000-08:00

Sweet Potato Balls:

I drain a large can of Bruce's sweet potatoes and hand mash with one cup brown sugar and 1/4 cup melted margarine. Wrap this mixture around a large marshmallow then roll in crushed corn flakes. Place in a buttered 9x13 and bake in 350* oven for 30" or until marshmallow starts to ooze. If cooked too long marshmallow just melts into ball.

Joe Marshall's Vanilla Fruit Salad

2010-11-22T11:42:00.001-08:00

Drain the mandarin oranges, but not the other fruits.
The liquid is needed to mix with the instant pudding.


Here's the recipe I started with.  I added canned peaches,
and used chunk pineapple instead of crushed.

Vanilla Fruit Salad
1 can fruit cocktail, with juice
1 can mandarin oranges, drained
1 can pears, with juice
1 can crushed pineapple, with juice
2 bananas, sliced
2 small boxes instant vanilla pudding

Mix all ingredients together.
Add maraschino cherries for color.
If you use large cans of fruit, use 2 packages dry pudding.
If you use small cans of fruit, use 1 package dry pudding.

1 milk, 2 fruits per serving-MAKES about 12-16 servings

Pumpkin Cheesecake Pie

2010-11-22T11:39:00.001-08:00



INGREDIENTS:
2 packages (16 ounces total) cream cheese, softened
1/2 cup pumpkin purée
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
dash cloves
2 large eggs
1 9-inch graham cracker pie crust

PREPARATION:
Combine cream cheese, pumpkin, sugar, vanilla, and spices;
mix with a hand mixer at medium speed until well blended.

Add eggs; mix until blended. Pour into graham cracker crust.

Bake at 350° F. for 35 to 45 minutes, or until set.

Cool. Refrigerate at least 3 hours, or overnight.
Serve garnished with sweetened whipped cream or whipped topping.

Apple Cranberry Pie

2010-11-22T11:25:00.000-08:00



Makes: one (9-inch) pie (8 servings)
Preparation Time: 30 minutes
Bake Time: 40 to 50 minutes

1 (15-ounce) package refrigerated piecrusts
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
4 large Granny Smith apples, peeled, cored, and sliced
1 cup cranberries, coarsely chopped


PREHEAT oven to 400°F.

UNFOLD 1 piecrust; press out fold lines. Fit piecrust into a 9-inch
pieplate according to package directions.

COMBINE SPLENDA® Granular, flour, and cinnamon in a large bowl; add
apples and cranberries, tossing gently. Spoon mixture into piecrust.

UNFOLD remaining piecrust; press out fold lines. Roll to 1/8-inch
thickness. Place over filling; fold edges under and crimp. Cut slits
in top to allow steam to escape.

BAKE 40 to 50 minutes or until crust is golden. Cover edges with
aluminum foil to prevent overbrowning, if necessary. Cool on a wire
rack one hour before serving.


Nutrition Information per Serving

Serving Size: 1 slice
Total Calories 290
Calories from Fat 130
Total Fat 14g
Saturated Fat 6g
Cholesterol 10mg
Sodium 200mg
Total Carbohydrate 38g
Dietary Fiber 2g
Sugars 10g
Protein 2g

Exchanges per serving: 2 1/2 Fruit, 3 Fat


This recipe, when compared to a traditional recipe, has a 24%
reduction in calories, a 38% reduction in carbohydrates and a 71%
reduction in sugars!
http://www.splenda.com/

Apricot Crescent Coffeecake

2010-11-22T11:22:00.000-08:00



1 (4 serving size) pkg sugar free vanilla cook and serve pudding mix
1 cup water
18 dried apricot halves (1 cup)
1/4 cup raisins
1 (8 serving) pkg crescent refrigerated rolls

Preheat oven to 400 degrees.  In medium saucepan combine pudding
mix, water, apricots and raisins.  Cook over medium heat, stirring
constantly, until mixture comes to a boil.  Remove from heat.  Cool
15-20 minutes.  Place rolls on large cookie sheet.  Pat into a 14x9
rectangle, being sure to seal perforations.  Evenly spread apricot
filling over rolls.  Roll up like a jelly roll starting with long
side.  Seal edge well.  Place sealed edge down.  Curve into a large
crescent shape.  Gentlt make several slashes in top.  Bake 15-20
minutes.  Quickly spray top with butter flavored cooking spray.

Serves 8.
Each serving equals:
HE: 1 Br, 2/3 Fr, 10 OC
142 calories, 6 gr Fa, 2 gr Pr, 20 gr Ca, 301 mg So
Diabetic: 1/2 St, 1 Fr, 1 Fa

JoAnna's Notes:  My Bohemian heritage comes out when I yearn for the
types of food my mother and grandmother would bake.  This coffeecake
is an example.  It is so simple, yet tastes like you spent hours
slaving over an oven.  Try it on your family one of these weekends
and see if it doesn't become a family favorite.

angel Dew Salad

2010-11-22T11:21:00.001-08:00

Angel Dew Salad

1 package JELL-O sugar-free orange gelatin (4-serving)
1 package JELL-O sugar-free lemon (4-serving) gelatin
1 1/4 cups boiling water
2 1/2 cups Diet Mountain Dew * (20 oz. bottle)
1 cup crushed pineapple (1- 8-oz. can) undrained
1 cup mandarin oranges (1- 11-oz. can) rinsed and drained
2 cups diced bananas (2 medium)
1 package JELL-O sugar-free instant (4-serving) vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 package Philadelphia Fat-Free Cream (8-oz. ) Cheese
1 cup Cool Whip Free
1 teaspoon coconut extract
1/2 cup miniature marshmallows
2 tablespoons flaked coconut

In large bowl, combine dry orange and lemon gelatins. Add boiling
water.
Mix well to dissolve gelatin. Stir in 1 cup Diet Mountain Dew. Add
undrained pineapple, mandarin oranges, and bananas Mix well to combine.
Pour mixture into an 8-by8- inch dish. Refrigerate for at least 3
hours or until firm.

In medium bowl, combine dry pudding mix and dry milk powder. Add
remaining
1 1/3 cups Diet Mountain Dew. Mix well using a wire whisk. Evenly
spread
mixture over firm gelatin mixture. Refrigerate while preparing topping.

In medium bowl, stir cream cheese with spoon until soft. Add Cool Whip
Free
and coconut extract. Mix gently to combine. Fold in marshmallows.
Spread
topping mixture evenly over pudding layer. Sprinkle coconut evenly over
top.
Refrigerate for at least 30 minutes.

Cut into 8 servings. (3 pts. per serving)

Notes: To prevent bananas from turning brown, mix with 1 teaspoon lemon
juice
or sprinkle with fruit fresh. Or soak banana slices in Diet Sprite or
Diet
7-Up

Per serving: 69 Calories (kcal); trace Total Fat; (2% calories from
fat);
1g Protein; 18g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0
Fat;
0 Other Carbohydrates

HE: 1 Fruit, 1/2 protein, 1/4 skim milk, 1/2 slider, 7 optional
calories 156
cal.,
0 gm fat, 8 gm protein, 31 gm carbohydrate, 439 mg sodium, 80 mg
calcium, 1
gm fiber

DIABETIC: 1 fruit, 1 starch, 1/2 meat

WW Points: 3 pt.

Joanna Lund's Strong Bones Cookbook

Fit Tip: DIY Spray to Help Keep Germs

2010-11-19T08:28:00.000-08:00

Fit Tip: DIY Spray to Help Keep Germs

With all that sweat and those germs hanging out at the gym and yoga studio, your workout gear can get dirty, moldy, and smelly. So here's a tip: keep a small spray bottle of essential-oil-infused water in your gym bag so you can spray and wipe your gym stuff immediately after use.

Using tea tree and lavender oils is a great eco-friendly way to keep your gym equipment germ-free because of antibacterial, antifungal, and tension-relieving properties; tea tree oil has been used to treat poison ivy and acne, and the scent of lavender oil can help you relax.

All you need is a small clean spray bottle that seals tightly. Fill it with distilled, spring, or tap water and add one or two drops of tea tree oil, plus another drop of lavender oil. Throw the bottle in your bag and spray down your gym bag, shoes, and yoga mat when you're done or if you're feeling like your gym stuff could use some extra attention. Just be sure to wipe everything down and spray in a well-ventilated area away from anyone in case they are sensitive to the smell.

http://www.fitsugar.com/Use-Tea-Tree-Lavender-Oil-Clean-Gym-Bag-Yoga-Mat-11909173

MMarilyn Monroe's Dressing Recipe (makes 20 cups)

2010-11-16T05:25:00.000-08:00

This is an intriguing find: A hand-written copy of a dressing recipe copied by Marilyn Monroe. While the process seems time-consuming, it also sounds very interesting because it lacks broth and binder. I have listed the ingredients here as listed on the recipe above and what the times discovered in their trial.

Marilyn Monroe's Dressing Recipe (makes 20 cups)

1 loaf of French bread, soaked in water, wrung out and shredded
turkey or chicken giblets (she specifies liver and heart-I will use the neck) boiled 5-10 minutes or until done
1 onion chopped
2 c. parsley according to NY Times trial or to your own tastes
4 stalks celery, chopped
2 tsp sage
2 tsp marjoram
2 tsp ginger
2 tsp nutmeg
bay leaf
1 c. parmesan
1/2 to 1 lb ground round, browned (NO OIL)
1/2 c. raisins
1/3 c. water chestnuts
1/3 c. walnuts
1/3 c. pine nuts
1 or 2 hard boiled eggs, chopped

Mix together and bake.

The recipe is unorthodox for an American stuffing in its use of a bread loaf soaked in water, wrung dry and shredded, and in its lack of added fat, broth, raw egg or any other binder.

For recipe-restoration geeks like us, this was a challenge we couldn’t resist, especially as we head into high season for stuffing. Our goal was to fill in the blanks and produce a stuffing recipe that anyone could complete successfully. Of all the souvenirs of Marilyn’s life available, this was the one we actually wanted.

From the start, we agreed to embrace the period in which the recipe was written, and resisted the temptation to substitute fresh rosemary and ginger for the dried variety. “Fragments” dates the recipe to 1955 or 1956, when Marilyn lived in an apartment at 2 Sutton Place. We conjured up images of her prowling the aisles at D’Agostino’s on First Avenue in a crepe dress and heels (this is the era of “The Seven Year Itch”), and followed along as she purchased a loaf of bread, the ground round and all those jars of dried herbs. Our only true departure — to blend sage, marjoram, ground ginger and nutmeg in place of the commercial poultry seasoning she used — was informed by what typically goes into such products.

Another judgment call was to interpret her “walnuts/ chestnuts/ pinenuts } 1 cup chop nuts” as calling for a third of a cup of each nut. Three small measures of each seemed fussy, but she had three husbands, after all, so why not three nuts? To arrive at the amount of parsley, we let it equal the volume of the onion and the celery, which measured in at two cups each.

The most unnerving thing about the recipe is its laboriousness. More than two hours passed as we soaked and shredded sourdough (to be fair, soggy sourdough nearly shreds itself), peeled hard-boiled eggs, simmered livers in water, browned the beef, cracked pepper, chopped and measured. When the ingredients were finally laid out, they filled 15 ramekins and bowls. Did Marilyn really have this much time on her hands?

When we gingerly tossed everything together in our largest bowl (the recipe yielded more than 20 cups), we were amazed to discover one of the most handsome stuffings we’ve encountered. The odd elements, like the profusion of raisins and the chopped egg, suddenly made sense, becoming pleasant color contrasts. Moreover, the mixture was delicious, a nice balance of vegetables, meats and bold seasonings, just faintly, tonically sweet from the raisins. Even the texture was superior, a fluffy, damp blend that packed well into a chicken cavity and emerged loosely gelled. Subsequent tests employed slight tweaks but the original genius (and the heroic volume) of her recipe remained fundamentally the same.

SOURCE: http://www.nytimes.com/2010/11/10/dining/10marilyn.html?_r=1

Vegetable Lasagna Recipe

2010-11-14T05:35:00.000-08:00

Vegetable Lasagna Recipe

Ingredients

8 oz package lasagna noodles (gluten free)
2-3 medium tomatoes, diced small
8 oz can tomato sauce
6 oz can tomato paste
1 medium green pepper, seeded and diced fine.
2 small or 1 large yellow onion, diced small
1/2 tsp. rosemary
1 tsp. oregano
1/2 tsp. thyme.
1/2 tsp. basil
3 tsp. Italian seasoning mix
1/2 lb. fresh sliced mushrooms
1 medium broccoli bunch, washed and broken into small florets
1 large green zucchini, sliced thinly
1/4 cup fresh basil washed and chopped well
2 eggs slightly beaten
1 cup ricotta cheese, use lowfat if you like (dairy free and soy free)

Cooking Instructions

Cook noodles according to directions on package. If your using the short-cut no cook noodles set aside. Combine chopped tomatoes, tomato sauce, tomato paste, chopped green pepper, half of the diced yellow onions, rosemary, oregano, thyme and dry basil in saucepan. Gently bring to a low boil, stir frequently while simmering covered for about 10 minutes.

Combine the sliced mushrooms, broccoli florets, diced red peppers, the other half of the diced yellow onions, thinly sliced zucchini and Italian seasoning mix. Toss gently.

In another bowl, mix fresh basil with the eggs and ricotta cheese.

Spread a small amount of the sauce mixture on the bottom of a 9x13 baking dish. Layer half the noodles, vegetables, sauce and ricotta cheese mixture. Repeat.

Bake in a preheated 375 degree oven for about 20-25 minutes, or until sauce is bubbly. Carefully remove from oven and let sit about 5 minutes before serving.

by JollyCook | a Healthy Choice Recipe

How much lemon juice is needed to substitute for one lemon?

2010-11-13T11:07:00.000-08:00

How much lemon juice is needed to substitute for one lemon?

Answer

To substitute for one medium lemon, you can use 2 to 3 tablespoons of the bottled lemon juice.

Cherry Mash Candy

2010-11-12T08:20:00.000-08:00

Some of us grew up with a gooey pink candy called Cherry Mash. It is hard to find these days, but a friend pointed me to a recipe to make it at home. YUM! Thank you Julie!

Cherry Mash Candy

2 c. sugar
2/3 c. evaporated milk
1/8 tsp salt
12 large marshmallows
1/2 c. margarine
6 oz pkg cherry chips
1 tsp vanilla
12 oz pkg semi sweet chocolate chips
3/4 c. peanut butter
1 pkg salted peanuts, crushed

Combine sugar, milk, salt, marshmallows, and margarine in saucepan over
medium heat.  Boil 5 minutes.

Remove from heat.  Stir in cherry chips and vanilla.  Pour into buttered
9x13 pan.  Let cool.  Melt chocolate chips in double boiler.

Stir in peanut butter and crushed peanuts.  Spread over cooled cherry
mixture.  Cool.

SOURCE: Julie Kucera

PINEAPPLE UPSIDE-DOWN CAKE

2010-11-12T08:10:00.000-08:00

PINEAPPLE UPSIDE-DOWN CAKE

Yield: 12 servings
Source:  "Forbidden Foods Diabetic Cooking" by Maggie Powers
Info: http://diabeticgourmet.com/book_archive/details/12.shtml

INGREDIENTS

-  2 tablespoons stick margarine
(I Can't Believe It's Not Butter)
-  2 tablespoons firmly packed brown sugar
or Brown Sugar Splenda
-  4 slices water-packed canned pineapple,
drained
-  2 maraschino cherries, cut in half
-  1-1/4 cups all-purpose flour
-  1-1/2 teaspoon baking powder
-  1/2 teaspoon salt
-  5 tablespoons stick margarine, softened
(I Can't Believe It's Not Butter)
-  1/4 cup granulated Splenda
-  1 egg
-  1 teaspoon vanilla extract
-  1/2 cup low-fat (1%) milk
(I use reconstituted non-fat dry milk)

DIRECTIONS

Preheat oven to 350 degrees F.

In an 8x8 inch baking pan, over low heat, melt the margarine.
Remove from the heat and stir in the brown sugar. Place the
pineapple slices on the sugar mixture, centering the slices
closely in the center of the pan so all the pieces are touching.
Place a cherry half in the center of each pineapple slice.

In a medium bowl, whisk together the flour, baking powder,
and salt.

In another medium bowl, with an electric mixer at medium
speed, beat the margarine and granulated sugar until blended,
about 1 minute. Add the egg and vanilla and continue beating
until smooth, about 30 seconds. The batter will be thin. Add
the flour mixture to the batter in thirds, alternating with
milk, blending until smooth, 2 minutes. Spoon the batter on
top of the pineapple mixture and spread evenly.

Bake until golden brown, about 25-35 minutes. Unmold by
sliding a thin knife around the cake, pressing against
the pan. Invert onto a cake plate. Serve warm.

Nutritional Information Per Serving (1 piece):
Calories: 148, Fat: 7 g, Cholesterol: 18 mg,
Sodium: 231 mg,
Carbohydrate: 18 g, Dietary Fiber: 0 g,
Sugars: 8 g, Protein: 2 g
Diabetic Exchanges: 1 Carbohydrate, 1-1/2 Fat

Cider-glazed Pork

2010-11-11T17:07:00.001-08:00

Found an interesting recipe in First for Women Magazine under Harvest Suppers.

Cider-glazed Pork

2 cups apple cider

1 Tbs. chopped fresh thyme, divided

2 sage leaves, chopped and divided

½ cup apple jelly

1 Tbs. Dijon mustard

1 Bone-in pork loin roast

2 Tbs. vegetable oil

1 Large yellow or white onion, peeled and cut into wedges

2 red apples, cored and cut into wedges

1. Heat oven to 450’F. In saucepan over high heat, bring apple cider to a boil. Cook 5 min more, or until reduced to 1 cup. Stir in 2tsp. thyme, 1tsp. sage and 1tsp. garlic. Reduce heat to medium; let simmer 5 min., or until reduced to 1.2 cup. Remove from heat. Whisk in apple jelly and mustard.

2. Season pork with salt and pepper, if desired. Rub oil over pork. Place in foil-lined roasting pan. Brush ½ cider mixture over pork. Roast 15 min. Reduce oven temperature to 250’F. Arrange onions and apples around pork; baste pork with additional glaze. Roast 50 minutes, or until thermometer inserted in meat, not touching bone, reads 150’F, basting with pan juices. Transfer pork, onions and apples to serving platter. Cover with foil; let sit 20 min. before slicing.

3. Pour pan juices and drippings into liquid measuring cup. Skim off and discard fat. In small saucepan, combine pan juices and any remaining glaze mixture. Over high heat, bring to a boil; cook 1 min. more. Stir in remaining thyme, sage and garlic. Season with salt and ground pepper, if desired. Serve sauce with pork.

Prep time: 15 min. Total time: 1hr., 30 min; plus sitting time

Serves 10

Immune Power Soup

2010-11-10T15:52:00.000-08:00

Immune Power Soup

Adapted from a recipe by Jonathan Galland in The
Fat Resistance Diet, by Leo Galland MD
(Broadway Books, 2005).

Simple Solution
This satisfying soup takes the edge off your hunger and is
a great way to get more vegetables into your day.
It only has 90 calories per serving, the ingredients
are known immune-boosters, and it tastes delicious, too.

INGREDIENTS

1 tablespoon olive oil
2 cups carrots, sliced
1 cup celery, chopped
1 cup leeks, chopped
1 cup onion, diced
1 tablespoon fresh ginger, minced
4 cloves garlic, minced
1 cup shiitake mushrooms, finely sliced
1 cup parsley, chopped
1/4 cup fresh basil, chopped
8 cups water
1 teaspoon salt
Freshly ground black pepper, to taste
1/4 cup fresh chives, chopped, for garnish

1. Coat a large pot with olive oil. Add carrot, celery, leek,
onion, ginger and garlic, and sauté for 10 minutes on medium
heat, stirring frequently.

2. Add shiitake, parsley, basil and 8 cups of water. Season
with salt and black pepper. Turn heat to high and bring
to a boil, then reduce heat to medium low and simmer for 20 minutes.

3. Serve in a bowl or mug and garnish with chives.

Serves 5

NAVY BEAN SOUP WITH HAM

2010-11-10T15:50:00.000-08:00

NAVY BEAN SOUP WITH HAM

Yield: 6 servings (about 1-1/4 cups each)
Source:  "1,001 Delicious Recipes for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/22.shtml

Note: A quick-soak method is used for the beans. If you prefer
soaking the beans overnight, omit Step 1 and proceed with
Step 2 in the recipe.

INGREDIENTS

-  8 ounces dried navy, or Great Northern, beans, washed and sorted
-  1-1/2 cups cubed lean smoked ham (8 ounces), fat trimmed
-  2/3 cup chopped onion
-  2/3 cup chopped carrot
-  1 rib celery, thinly sliced
-  2 cloves garlic, minced
-  1 tablespoon vegetable oil
-  1 tablespoon flour
-  4 cups reduced-sodium chicken broth
-  1 cup water
-  1/4 teaspoon dried thyme leaves
-  1 bay leaf
-  Salt and pepper, to taste

DIRECTIONS

Cover beans with 2 inches of water in large saucepan;
heat to boiling and boil, uncovered, 2 minutes. Remove
from heat and let stand, covered, 1 hour; drain.

Saute ham, onion, carrot, celery, and garlic in oil in
large saucepan until vegetables are tender, 5 to 8 minutes.
Stir in flour; cook over medium heat 1 minute.

Add beans, broth, water, and herbs to saucepan; heat to
boiling. Reduce heat and simmer, covered, until beans are
tender, 1-1/4 to 1-1/2 hours. Discard bay leaf; season to
taste with salt and pepper.

Nutritional Information Per Serving (about 1-1/4 cups):
Calories: 223, Fat: 4 g, Cholesterol: 21.6 mg,
Sodium: 639 mg, Protein: 20.1 g, Carbohydrate: 29.5 g
Diabetic Exchanges: 2 Bread/Starch, 2 Meat

Kirk Bryne's Chili

2010-11-10T15:49:00.000-08:00

Kirk Bryne's Chili
West Corp Chili Cookoff (David's Favorite)


1 Lb ground round browned
1 Lb ground hot italian sausage browned
1 -2 cups beef broth
1 med onion diced
1 tbls minced garlic
4 jalapenos or to taste diced
2 lg cans whole tomatoes crushed by your own hands
1 sm can tomato paste
1 can kidney beans drained  
1 can black beans drained
1 can chili beans "not" drained
1 can water chestnuts med. dice
2 pkgs Schillings chili mix "which ever heat you prefer"
1 pkg super sweet frozen corn (optional)


Add all ingredients and cook 6 hours on high

Magic* National Treasure Bean Soup 10-12 hours

2010-11-10T15:42:00.000-08:00

Magic* National Treasure Bean Soup


Steaming bowl of beans in hand, The Husband turned to me and said,
“These are a national treasure.” Whether you choose pinto, navy
or great northern beans this easy recipe will earn you raves.

It’s a highly nutritional dish that fits most any budget. Use a left
over ham bone or omit meat ingredients for a totally vegetarian dish.

1 pound dry pinto, navy or great northern beans
2 – 3 bay leaves
4 – 6 cloves garlic
1 tablespoon coarsely ground pepper
½ bunch of parsley – about 1 cup, stalks and all (I dice for the crockpot)
2 carrots
2 stalks of celery
1 medium yellow onion
4 – 8 ounces pork “ends and pieces”
¼ cup apple cider vinegar (I omit-I don't feel it needs it)
Salt 1 teaspoon
1 sweet onion
Hot sauce (I prefer “Crystal Sauce”)

Pick through the dry beans for stones. Place the beans in a Dutch oven,
cover with fresh cold water and soak for 8 hours.

In a section of cheese cloth place bay leaves, pepper corns, garlic clove
and the parsley. There is no need to peel the garlic. You may need to fold
or wad the parsley to make a nice bundle. Fold the sides of the cheese cloth
over the seasonings and roll up. Secure your bundle with a clean cotton string.
Tip: if you’ll start with the bay leaves and work in order, the pepper corns
won’t roll away.

Wash the carrots, celery and yellow onion. No need to peel, these will be
removed when the beans have cooked. No need to chop, just break the vegetables
that are too long to fit easily into the Dutch oven.

Place the carrots, celery, yellow onion, seasoning bag and pork in the bottom
of a Dutch oven or slow cooker. Drizzle the olive oil on top. Drain and rinse
the beans and add them to the pot. Cover with fresh cold water to a scant inch
above the beans. On a stove top, turn the heat on high. Without allowing the
pot to come to a boil, immediately reduce the heat to a slow simmer when the
water is about to boil. Place lid on top, slightly askew to vent some steam
and cook until tender; between 3 and 6 hours depending on the simmer. In a
crock pot, cook on low for 10 – 12 hours until tender and creamy.

If you’re serving the beans over rice, approximately 30 minutes before the beans
are finished, prepare according to package directions. Peel and chop the sweet
onion.

When the beans are cooked, remove the seasoning bag and vegetables. Add salt if
you like. Add ¼ cup of vinegar wait a minute or two, taste and adjust to your
liking.

Serve the beans with or without the rice. Garnish with a hand full of sweet onion
and a few dashes of Crystal Sauce.

These beans taste even better the following day

Tip: Do not add salt or vinegar to your beans until they have finished cooking.
Acidic ingredients cause bean skins to become tough during cooking.

*Magic: this recipe is exclusive to I Love You Recipes.

Freezer Veggie Broth (Salt Free)

2010-11-10T15:35:00.000-08:00

I love soup and find it one of the best things to eat while watching
what I eat. I very rarely use cans of anything (outside of tomatoes,
occasionally corn) for soup. I keep soup stock fixings ready in my
freezer. Whenever I cut vegetables for any other meal, I toss the bits
and pieces of the vegetables in my freezer bag.

Things to add to soup fixings could be any and all of the following:
carrot tops and peelings, celery leaves, tomato tops, cucumber ends and
peelings, cabbage leaves(not too much though), left over lettuce,
broccoli (not too much), spinach ends, etc, a piece of bacon, a chicken
leg, an end of a steak, onion tops (remove the brown skin if possible),
green onion ends, and so on and so on.

When the bag gets full, I boil some water, toss the frozen scraps in,
and then simmer for a while. Strain the scraps and then there is a
beautiful vegetable broth. It is cheaper than using canned broth, and
much healthier because there is no sodium in it. Of course, your soup
stock never tastes the same way twice because you never have the same
amount or type of veggies. Also, if there is a left over scrap of
meat...I toss that into my freezer soup bag, too.

Then, to the stock I add any vegetables that I have on hand, some meat,
some beans, canned tomatoes, and season with whatever you like. Soup is
the perfect meal...but you don't really need any specific recipe for
it.
It is really impossible to mess up soup!

Good Vegetable Soup

2010-11-10T15:28:00.001-08:00

Good Vegetable Soup

1 onion
3 celery stalks
3 cloves garlic(less if you want)
1/2 lb. mushrooms 2 potatoes,white
2 potatoes, sweet
6 carrots
2 beets ,raw
1 bunch swiss chard,or spinach,or Trader Joe's
southern style mixed greens

Chop onion,celery, and mushrooms and mince garlic-Saute in
frying pan with non-stick spray.

Cut up potatoes,carrots, and beets.

Add all of above to large pot.Cover with water.
Add swiss chard cut up, or spinach, or other greens.

Cook until done. This is a very comforting soup.

Italian Sausage Soup

2010-11-10T15:26:00.000-08:00

This soup is a favorite in the Kipp household.  Awesome flavors!

Italian Sausage Soup

½ lb. Lean Ground Turkey Sausage(You can use the Sweet or the Hot)
remove the casing and brown in large fry pan with 1 tsp. Olive Oil.
Drain any grease.

Add: 2/3 C. Brown rice, uncooked.
6 C. Broth, beef or chicken(I used chicken).reduced sodium.
1 (15 oz.) can Navy beans, rinsed and drained.
1 (15 oz.) can chopped tomatoes (no salt added, if possible)
¼ tsp. pepper
1 (10 oz.) frozen, thawed, and squeezed, spinach.

Once meat is browned, add all other ingredients to meat and simmer
on low 45 minutes or until rice is desired consistency.

Salt Free Ranch Dressing Mix

2010-11-10T15:24:00.001-08:00

Ranch Dressing Mix
This dressing is great because it doesn't have all the chemicals and preservatives that many do.

1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Mix all ingredients and store in an airtight jar. Just before serving blend in 1 cup mayonnaise and1/2 cup sour cream with dressing mix. Mix and store overnight in fridge.

Taco Soup

2010-11-10T15:18:00.000-08:00



2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix (I use a salt free spice mix recipe below)
1 (1-ounce) package ranch salad dressing mix (I use a salt free ranch dressing mix
 - recipe below)


Brown the ground beef and onions in a large skillet; drain the excess
fat, then transfer the browned beef and onions to a large slow cooker or
a stockpot. Add the beans, corn, tomatoes, green chiles, black olives,
green olives, taco seasoning, and ranch dressing mix, and cook in a
slow cooker on low for 6 to 8 hours or simmer over low heat for about 1
hour in a pot on the stove. Top with sour cream, cheese, green onions and
jalapenos. (Optional)

Ranch Dressing Mix
This dressing is great because it doesn't have all the chemicals and preservatives that many do.

1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt (I omit)
1/8 teaspoon ground black pepper

Mix all ingredients and store in an airtight jar.

Taco Seasoning Mix
2 tsp instant minced onion
1/2 tsp crushed dried red pepper
1/2 tsp instant minced garlic
1 tsp chili powder
1/4 tsp dried oregano
1/2 tsp cornstarch
1/2 tsp ground cumin

Put all in bowl and mix well. Store in airtight container in a cool dry place.
Use within 6 months.

Broccoli Soup

2010-11-10T15:11:00.001-08:00

Broccoli Soup

2 servings
This is a simple broccoli soup that can be prepared quickly.

Prep time: 15 minutes
Start to finish: 10 minutes

1 cup vegetable stock
3 cups chopped broccoli (about 1/2 large bunch)
1 clove garlic, minced
2 tsp grated ginger root
1 cup soy milk or skim milk
1 tsp low-sodium soy sauce
1/4 cup finely chopped red onion

1. In a large saucepan, bring the vegetable broth to a boil.

2. Add the chopped broccoli, garlic and ginger. Reduce the heat to low and cover. Steam for about 5 minutes or until the broccoli is tender. Remove from the heat.

3. After the broccoli has cooled slightly, puree it in a food processor or blender. Return it to the sauce pan.

4. Add the soy milk or skim milk and soy sauce. Warm over low heat.

5. Serve sprinkled with chopped red onion.

Per serving:
99 calories
3 g total fat (0 g sat)
0 mg cholesterol
13 g carbohydrate
9 g protein
6 g fiber
150 mg sodium

Cauliflower & Ham Chowder

2010-11-10T15:08:00.000-08:00

Cauliflower & Ham Chowder in the Grandma Jo's Soup Kettle.  


Cauliflower Ham Chowder (p. 168)

3 cups frozen chopped cauliflower, thawed
2 cups (one 16 oz can) Healthy request chicken broth
1/2 cup chopped onion
1 cup diced celery
1 1/2 cups (one 12 fluid ounce can) Carnation Evap skim milk
3 Tablespoons all-purpose flour
1 1/2 cups (9 ounces) diced Dubuque 97% fat-free ham or any extra lean ham
3/4 cup (3 ounces) shredded Kraft reduced fat cheddar cheese



In a large saucepan, combine cauliflower, chicken broth, onion, and celery.
Bring mixture to a boil.

Lower heat, cover and simmer for 20 to 25 minutes
or until vegetables are tender, stirring occasionally.

Pour 1 1/2 cups of hot mixture into a blender container.
Cover and process on High for 15 to 20 seconds
or until mixture is smooth.

Pour blended mixture back into saucepan.

In a covered jar, combine evaporated skim milk and flour.
Shake well to blend.

Add milk mixture to cauliflower mixture.

Mix well to combine. Stir in ham and cheddar cheese.

Lower heat and simmer for about 1o minutes or

until mixture is heated through and cheese melts,

stirring occasionally.

HINT: Thaw cauliflower by placing in a colander and rinsing under hot water for one minute.

serves 4 (1 1/4 cups)



Diabetic Exchanges: 2 1/2 meat, 2 Vegetable, 1 Skim Milk

World Famous Brunswick Stew

2010-11-10T15:02:00.000-08:00

World Famous Brunswick Stew

Recipe from Spanky's Seafood Grill & Bar

First the sauce:
In a 2½ quart sauce pan, over low heat, melt ¼ lb of butter then add:
3½ cups Catsup
½ cup French's Yellow Mustard
½ cup white vinegar

Blend until smooth, then add:
1 tbs. chopped garlic
2 teaspoons coarse grind black pepper
1 teaspoon crushed red pepper
1 oz. Liquid Smoke
2 oz. worchestershire sauce
2 oz. Crystal hot sauce or 1 oz. Tabasco
1 tablespoon fresh lemon juice

Blend until smooth, then add:
½ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for appx. 10 minutes.
Makes appx. 7 cups of sauce.


Then The Stew:
In a 2 gallon pot, melt ¼ lb of butter and add:
3 cups brown rice
1 cup small diced onion
2 ea. 14½ cans of chicken broth
1 lb baked chicken
8-10 oz. smoked pork

Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2 ea. 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
3¼ cup prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1 14-15 oz. frozen corn

Slow simmer for 2 hours

Yields 1 gallon

Chocolate Cherry Bars

2010-11-10T14:52:00.001-08:00

These are so rich tasting!

Chocolate Cherry Bars

2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 cup cold, salted butter
1 egg, lightly beaten
1 teaspoon almond extract
1 21-ounce can cherry-pie filling
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped almonds

Preheat oven to 350 F.

In mixing bowl, combine flour, sugar and cocoa.
Cut in butter until crumbly. Add egg and almond extract
until blended; set aside 1 cup of this mixture for topping.

Press remaining crumb mixture into a greased 9-by-13-inch pan.

Carefully top with pie filling.

Combine chocolate chips, almonds, and reserved crumb mixture;
sprinkle over pie filling.

Bake in preheated oven for 35 to 40 minutes or until a toothpick
inserted near the center comes out clean.

Cool and refrigerate for at least two hours before cutting into bars.

Apple Cider Crisp

2010-11-10T14:50:00.000-08:00

Apple Cider Crisp

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup chilled butter, cut into small pieces
7 cups sliced peeled Granny Smith apple (about 7 medium)
1/3 cup apple cider
2 tbsps granulated sugar
1 tbsp fresh lemon juice
1 tbsp all-purpose flour
1 tsp ground cinnamon
Cooking spray

Preheat oven to 375 deg F.
Combine first 4 ingredients in a blender or food processor; pulse 4 times
or until crumbly. Set aside.

Combine apple and next 5 ingredients in a large bowl; toss gently to
combine. Spoon apple mixture into an 8-inch square baking dish coated with
cooking spray; sprinkle with crumb mixture. Bake for 40 minutes or
until lightly browned. Serve warm.

Serves 8
Calories 225;Protein 1g;Fat 5g;Carb 44g;Fiber 5g;Chol 15mg;Sodium 43mg

Weight Watchers Annual Recipes for Success 2005

Rum Fruitcake Cookies

2010-11-10T14:43:00.001-08:00

*Rum Fruitcake Cookies

*

1 c. sugar
3/4 c. veg. shortening
3 eggs
1/3 c. orange juice
1 T. rum extract
3 c. Flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 c. (8 oz.) candied fruit
1 c. raisins
1 c. nuts, coarsely chopped

Preheat oven to 375° F. Lightly grease cookie sheet set aside.
Beat sugar and shortening in large bowl until fluffy.

Add eggs, orange juice and rum extract; beat 2 minutes longer.

Combine flour, baking powder, baking soda and salt in small bowl.

Add fruit, raisins and nuts. Stir into creamed mixture.

Drop dough by rounded teaspoonfuls 2 inches apart
onto prepared cookie sheets.

Bake 10 to 12 minutes or until golden. Let
cookies stand on cookie sheets 2 minutes.

Remove to wire rack; cool
completely.

Makes about 6 dozen cookies.

Dawn's Orange Marmalade Oatmeal Cookies

2010-11-10T14:38:00.000-08:00

These cookies are out of this world good!!

Dawn's Orange Marmalade Oatmeal Cookies

INGREDIENTS
1 cup butter, softened
1 cup white sugar
3/4 cup packed brown sugar
1 tbsp spoon of marmalade.
(I use orange but I guess any other would work too)
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional)

PREHEAT OVEN TO 375.


1. In a medium bowl, cream together white sugar, butter, and
brown sugar.

Beat in eggs one at a time, then stir in vanilla and the marmalade.

2. Combine flour, cinnamon, baking soda,and salt. Stir into
the creamed mixture. Mix in oats. If you are using nuts or
raisins, mix into dough, combining well. Cover, and chill
dough for at least one hour.

3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie
sheets. Roll the dough into balls, and place 2 inches apart on
cookie sheets.

Remember they will be a bit more sticky because of the marmalade.

4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool
on baking sheet for 5 minutes before transferring to a wire rack to
cool completely - they come out sort of chewy and crunchy all at once.

SOURCE:  http://www.crochetville.org/forum/showthread.php?t=90256

OATMEAL CARMELITAS

2010-11-10T14:37:00.000-08:00

OATMEAL CARMELITAS

Source:  Pillsbury Bake Off, Erlyce Larson

BASE:

2 c. flour
2 c. quick oats
1-1/2 c. brown sugar
1-1/4 c. margarine, softened
1 tsp baking soda
1/2 tsp salt

FILLING:

1 jar Smuckers Caramel Ice Cream Topping
3 tbsp flour
1 c. semi sweet chocolate chips
1/2 c. chopped walnuts

Heat oven to 350.  Grease 13x9 inch pan with non-stick cooking spray.
 In large bowl, mix base ingredients with electric mixer on low speed
until crumbly.  Reserve half of crumb mixture (about 3 c.) for topping.
 Press remaining mixture in bottom of pan.

Bake 10 minutes.  Meanwhile, in small bowl, stir together caramel
topping and 3 tbsp flour.

Sprinkle chocolate chips and nuts over partially baked base.  Drizzle
evenly with caramel mixture; sprinkle with reserved crumb mixture.

Bake 18-22 minutes longer or until golden brown.  Cool completely in pan
on cooling rack, about an hour.  Refrigerate 1-2 hours or until filling
is set.  Cut into 36 bars.  Store tightly sealed in regrigerator.


1 Bar: Calories 200 (Calories from Fat 80); Total Fat 9g
(Saturated Fat 2g); Cholesterol 0mg; Sodium 180mg; Total
Carbohydrate 28g (Dietary Fiber 1g, Sugars 17g); Protein 2g
Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 2%;
Iron 6% Exchanges: 1 Starch; 1 Fruit; 1 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Holiday Pumpkin Bars

2010-11-10T14:36:00.001-08:00

From the Nov. 2003 newsletter:
 found at www.healthyexchanges.com
 
 Holiday Pumpkin Bars Nov. 2003 N/L

1 (15 oz) can Libby's solid pack pumpkin
1/4 cup Musselman's No sugar Added Applesauce
1/4 cup I Can't Believe It's Not
Butter Light Margarine
2 eggs of equivalent in egg substitute
2 1/2 cups Splenda Granular*
2 cups Bisquick Reduced Fat Baking Mix
1 1/2 tsp. Jo's pumpkin pie spice
or any pumpkin pie spice
1 cup seedless raisins
1/2 cup chopped walnuts*
2 (8 oz) pkg. Philadelphia fat free
cream cheese
1 1/2 tsp. vanilla extract

Preheat oven 350 degrees.

Spray a 10 x 15" rimmed baking sheet with
butter flavored cooking spray. In a large bowl,
combine pumpkin, applesauce, margarine, eggs, and 2
cups Splenda. Add Bisquick and pumpkin pie
spice. Mix well to combine.

Fold in raisins and 1/4 cup walnuts. Spread
batter into prepared baking sheet.

Bake for 30 min. or until toothpick
inserted near center comes out clean.

Place baking sheet on a wire rack
and allow to cool completely.

In a med. bowl, stir cream cheese with a sturdy
spoon until soft. Add remaining 1/2 cup Splenda
and vanilla extract.

Mix well to combine.

Spread frosting evenly over cooled pumpkin mixture.
Finely chop remaining 1/4 cup walnuts and evenly sprinkle
over top.

Cut into 32 bars.

Serve 16 (2 each) Each serving equals:
HE 3/4 Pr. 2/3 Br, 2/3 Fa, 1/2 Fr, 1/4 Ve, 17 OC
177 Cal, 5g Fa, 7g Pr, 26g Ca, 358mg So, 112 mg Cl, 2g Fi.
Diabetic Exch. 1 St, 1 Fa, 1/2 Mt, 1/2 Fr

Chunky Peanut Butter Cookies

2010-11-10T14:34:00.000-08:00

Chunky Peanut Butter Cookies
(December 1999 Newsletter - Joanna Lund)

1/2 cup Reduced-Fat Peanut Butter
2 tablespoons No-Fat Sour Cream
1/2 cup Splenda …if you can’t find Splenda, use Sugar Twin
1/4 cup boiling water
1 cup Reduced Fat Bisquick Baking Mix

Preheat oven to 400°. Spray 3 baking sheets with butter-flavored cooking
spray. In a large bowl, combine peanut butter, sour cream, Splenda, and
water. Add baking mix. Mix well to combine. Using a teaspoon, drop batter
onto prepared baking sheets to form 32 cookies. Flatten each cookie with a
fork. Bake for 7 to 10 minutes. Remove from baking sheet and cool on a wire
rack.

Serves 8 (4 each) - Each serving equals:
Healthy Exchange: 1 Pr, 1 Fa, 2/3 Br, 10 OC
146 Calories, 6 fm Fa, 5 gm Pr, 18 gm Ca, 254 mg So, 17 mg, Cl, 1 gm Fi
DIABETIC/Foodmover: 1 St/Ca, ½ Mt, ½ Fa

ROLO Cookies

2010-11-10T14:32:00.001-08:00

RECIPE:  ROLO COOKIES

2-1/4 cups flour
1 teaspoon baking soda
1 cup sugar OR SPLENDA
1 cup brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
1 (9-ounce) package Rolo candy
1 cup nuts, chopped
1 tablespoon sugar

In a large bowl beat the sugars and butter until light and
fluffy. Add the vanilla and eggs. Beat well.

Add the flour and baking soda and blend well.

Cover and refrigerate the dough for at least 3 hours.

After chilling, roll 1-teaspoon of the dough to form a ball,
then press a Rolo into the ball, covering it completely.

Flatten the bottom of the cookie and press the
rounded top into a mixture of the chopped nuts
and a tablespoon of sugar.

Place the cookies, nut side up, on an ungreased cookie sheet.

Bake at 350-degrees for 9 minutes.

Debbie Macomber's Mashed Potato Casserole

2010-11-10T13:51:00.000-08:00

Debbie Macomber's Mashed Potato Casserole

Ingredients:

6 medium to large potatoes, peeled
1/4 cup butter, melted
1 package (3 oz) cream cheese, cut into cubes
1 cup shredded Cheddar cheese
1/2 cup sliced green onions
1 1/2 cups sour cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 slices cooked, crumbled bacon

Preparation:

Cook potatoes in boiling water until tender. Drain. Mash potatoes with
remaining ingredients, except bacon. Spoon into greased, 2 quart
casserole. Bake in 350 degree oven for 30 minutes. Sprinkle with bacon.
Serves 6. Can be prepared 24 hours ahead and refrigerated. Do not bake
until serving time.

Dijon-Roasted New Potatoes

2010-11-10T13:25:00.000-08:00

Dijon-Roasted New Potatoes



Servings | 4
Preparation Time | 10 min
Cooking Time | 30 min
Level of Difficulty | Easy

side dishes | Coating the potatoes in Dijon mustard and a small amount
of olive oil helps make them crispy on the outside and tender on the
inside.



                  Ingredients   
1 tsp olive oil
2 Tbsp Dijon mustard
3/4 tsp paprika
1/4 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
1 1/2 pound uncooked new potatoes, quartered
1 sprays cooking spray

       Instructions     
Coat a 9 X 13-inch baking dish with cooking spray.


Preheat oven to 425°F. Whisk together oil, mustard, paprika,
thyme, salt and pepper in a large bowl;
add potatoes and stir to coat.


  Transfer potatoes to baking dish and roast 15 minutes;
stir and roast until tender on inside,
about 15 minutes more.

Yields about 1 1/4 cups per serving.

Golden Mashed Potatoes, Cauliflower and Carrots

2010-11-10T13:20:00.000-08:00

Golden Mashed Potatoes, Cauliflower and Carrots

Core Recipe
Servings | 8
Preparation Time | 18 min
Cooking Time | 20 min
Level of Difficulty | Easy

Yukon Gold potatoes have a naturally creamy, buttery
taste and texture making them a smart choice for
skinny mashed spuds.

We also added carrots and cauliflower for very
low calorie color, volume and flavor.


Ingredients

* 6 small Yukon Gold potato(es), peeled,
cut into 1-inch chunks (about 1 1/4 lb)
* 1 pound cauliflower, florets
* 3/4 pound baby carrots, sliced in half lengthwise
* 4 medium garlic clove(s), peeled
* 1 1/2 tsp table salt, divided
* 1/2 cup fat-free skim milk
* 1/4 cup fat-free sour cream
* 1/2 oz Butter Buds Powdered Mix, or similar product
* 1/4 tsp black pepper, freshly ground
* 1/4 cup scallion(s), sliced

Instructions

* Place potatoes, cauliflower, carrots, garlic and 1
teaspoon of salt in a large saucepan.
Add enough water to cover ingredients; bring
to a boil. Boil until vegetables are tender,
about 15 minutes. Drain; return to saucepan.


* Stir in milk, sour cream, Butter Buds, remaining
1/2 teaspoon each of salt and pepper. Whip with mixer
until creamy and stir in scallions. Transfer to bowl
and serve. 3/4 cup per serving

Notes

You can make this recipe one day in advance and then
reheat it in the microwave.

Sweet Potato-Cauliflower Mash

2010-11-10T13:18:00.000-08:00

Sweet Potato-Cauliflower Mash
Makes 3 cups (2 servings)

1 large (8-ounce) sweet potato, peeled, cubed
1 cup cut cauliflower florets (about 1/4 head)
1/2 cup fat-free, low-sodium chicken or vegetable broth, heated
2 tablespoons fat-free sour cream or yogurt (unflavored)
1 clove garlic, minced
1/4 teaspoon freshly grated nutmeg
Salt and black pepper, to taste
1 scallion, minced

Steam the sweet potato and cauliflower over 1 inch of boiling water
until fork-tender, 9 to 10 minutes.

In a large bowl, mash the potato and cauliflower with the warm
broth. Stir in the sour cream, garlic and nutmeg. Season to taste
with
salt and pepper. Serve garnished with scallion.

Joy Bauer's Food Cures: Treat Common Health Concerns, Look Younger & Live
Longer
122 calories, 4g protein, 27g carb, 0g fat, 0mg chol, 236mg sodium, 5g fiber

Hearty Chicken Vegetable Soup

2010-11-10T12:44:00.000-08:00

5-3/4 c. chicken broth
1 lb skinless, boneless chicken breasts
1 medium onion, chopped
2 tbsp. olive oil
1 garlic clove, minced
4 medium carrots, cut diagonally into 1/3" slices
2 celery ribs, cut diagonally into 1/3" slices
1 tsp salt
1/4 tsp black pepper
3 tbsp fresh parsley

Bring broth to a simmer in a 2-3 qt. saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to plate and cool 10 minutes. Reserve liquid, uncovered.

While chicken is poaching, cook onion in oil in 4 qt heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt and pepper and cook, covered, stirring occasionally, until softened, 8-10 minutes. Remove from heat.

While vegetables are cooking, shred chicken into 1/4 inch wide strips. When vegetables are done simmering, stir chicken into soup along with parsley.

Pumpkin Apple Pie

2010-11-10T12:30:00.000-08:00

1/4 c. sugar
1/4 tsp salt
3/4 tsp pumpkin pie spice
1 egg
1/4 tsp corn syrup (I am omitting)
1 c. canned pumpkin
1 can evaporated milk
1 can apple pie filling
1 unbaked deep dish pie crust

Mix sugar, salt and pumpkin pie spice in bowl. Add egg and beat slightly. Add syrup (if using), pumpkin and evaporated milk; blend well.

Spread apple pie filling in pie crust. Gently pour pumpkin filling over apples.

Bake in 425 degree heated oven for 15 minutes; reduce oven temperature to 350 degrees and
continue baking for 35-40 minutes, or until knife inserted in pie center comes out clean.

Chill a minimum of 2 hours before serving.

Beer Bacon Bread

2010-11-10T12:18:00.000-08:00

Bacon Beer Bread

3/4 cup flat beer 1/2 cup water 1/4 cup chopped green onions 2 tablespoons prepared mustard 1 tablespoon softened butter 3 1/4 cups bread flour 1 tablespoon granulated sugar 3/4 teaspoon salt 1 3/4 teaspoons active dry yeast 1/3 cup crumbled cooked bacon

Add ingredients to machine according to manufacturers directions.
Select Basic White cycle. Add bacon at the beep.

Makes one (1 1/2 pound) loaf.

Asian Chicken 8 hours

2010-11-10T11:17:00.001-08:00

Asian Chicken

     Ingredients:
     1 green pepper, cut into stips
     1 yellow pepper, cut into strips
     1 onion, chopped
     2 cloves garlic, minced
     1 8-oz. can sliced water chestnuts, drained
     1 4 1/2-oz. jar whole mushrooms, drained
     1/2 tsp ground ginger
     4-6 boneless chicken breasts
     4 Tbs hoisin sauce
     1 tsp cayenne pepper

     Directions:
     Place red pepper, green pepper, yellow pepper, garlic, water
chestnuts, mushrooms and ginger in stoneware; stir to blend. Place
chicken
breast on top of vegetables. Drizzle hoisin sauce over top of chicken
and
sprinkle with cayenne pepper. Cook on Low for 8 hours or High for 4
hours.

     This recipe is from www.crock-pot.com

Tenderloin Steaks with Pepper Jelly Sauce

2010-11-10T11:14:00.000-08:00

* Exported from MasterCook *

               Tenderloin Steaks with Pepper Jelly Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Cooking Light 1995              Meats


 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 4          (4-ounce)  beef tenderloin steaks -- (1 inch thick)
    3/4      teaspoon  chili powder
    1/2      teaspoon  garlic powder
    1/2      teaspoon  coarsely ground pepper
    1/4      teaspoon  salt
    1/4      teaspoon  dried oregano
    1/4      teaspoon  ground cumin
 1           teaspoon  vegetable oil
    1/2           cup  no-salt-added beef broth
    1/4           cup  balsamic vinegar
 2        tablespoons  red jalapeño pepper jelly

Trim fat from steaks. Combine chili powder and next 5 ingredients
(chili
powder through cumin), and stir well. Rub chili powder mixture over
both
sides of steaks.

Heat oil in a large nonstick skillet over medium-high heat 2 minutes.
Add
steaks, and cook 4 minutes on each side or until desired degree of
doneness. Remove steaks from skillet; set aside, and keep warm. Add
broth,
vinegar, and jelly to skillet, and cook 5 minutes or until slightly
thickened, stirring frequently.

(serving size: 1 steak and 1 tablespoon sauce)

Source:
 "Cooking Light, Sept. 1995, page 124"
Copyright:
 "© Cooking Light"

                                   - - - - - - - - - - - - - - - - - -
-

Per Serving: 367 Calories; 27g Fat (66.7%
calories from fat); 21g Protein; 9g Carbohydrate; trace Dietary Fiber;
80mg Cholesterol; 356mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean
Meat;
0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Spoon sauce over steaks.

NOTES : This recipe was a 1993 National Beef Cook-Off winner in two
       categories: Best Indoor Recipe and Most Convenient Recipe. "My
       goal was to keep this recipe low-calorie, quick, and flavorful.
I
       used a dry rub instead of marinating, which gave the steaks a
       distinct flavor, and the recipe only takes about 20 minutes to
       prepare." — Frances C. Andrews Wilson, North Carolina.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 117 0 766

Chicken Manicotti with Red Pepper Cream Sauce

2010-11-10T11:12:00.000-08:00

Chicken Manicotti with Red Pepper Cream Sauce

Source of Recipe: Carol - at Barbo's Diet Kitchen

Makes 6 servings.

12 manicotti or 18 conchiglioni (jumbo shells)
8-ounce package reduced-fat cream cheese (Neufchatel), cut up
3/4 cup fat-free milk
1/2 of a 7-oz. jar roasted red sweet peppers (about 1/2 cup), drained
    and chopped or one 4-oz. jar diced pimiento, drained
3 tablespoons grated Parmesan cheese
9-ounce package (2 cups) frozen diced cooked chicken, thawed
10-ounce package frozen chopped broccoli, thawed and drained
2 tablespoons thinly sliced green onion
1/4 teaspoon ground black pepper

    Cook pasta according to package directions. Rinse with cold
water; drain well. Meanwhile, for sauce, in a heavy small
saucepan stir cream cheese and 1/4 cup of the milk over medium-low
heat until smooth. Stir in remaining milk. Stir in sweet peppers or
pimiento and Parmesan cheese; heat through.

    For filling:
    In a large bowl stir together 3/4 cup of the sauce (set remaining
sauce aside), the chicken, broccoli, onion, and black pepper.

    Using a small spoon, stuff each manicotti with about 1/4 cup of
 the filling or each conchiglioni with 2 to 3 tablespoons filling.
Place in a 3-quart rectangular baking dish. Bake, covered, in a 350º
oven for 30 minutes or until heated through.

    To serve:
    Cook and stir remaining sauce over low heat until heated
through. Place 2 manicotti or 3 shells on each serving plate.
Spoon sauce over shells.

One serving (2 manacotti or 3 shells w/sauce) equals: calories:
318 , total fat: 14 gm, cholesterol: 76mg, sodium: 291mg ,
carbohydrate: 24g , fiber: 1g , protein: 23g ,

Exchanges: 1.5 starch,1 vegetables,2.5 lean meat,1 fat


WW Pts: 7

Chicken Breasts with Apricot Sauce

2010-11-10T11:10:00.000-08:00

Chicken Breasts with Apricot Sauce

1 pound boneless, skinless. chicken breasts
trimmed of all visible fat
1/4 teaspoon ground cinnamon
Pinch of ground red pepper
1 teaspoon canola oil
2 tablespoons reduced-sodium chicken broth
1/3 cup apricot all-fruit spread
3 tablespoons lime juice
Pinch of ground allspice and ground ginger


Rinse the chicken and pat dry with a paper towel.
Lightly sprinkle with the cinnamon and pepper and set aside.

Coat a large non-stick skillet with a vegetable spray.
Add the oil and warm over medium-high heat.
Add the chicken and cook for 3-4 minutes, or until lightly
browned on all sides.

Push the chicken to the side of
the of the skillet. Add the broth, fruit spread, lime juice,
allspice and ginger and mix well. Push the chicken back to
the center of the skillet; cover and cook.

Stir occasionally over medium heat about 15 minutes or
until the chicken is no longer pink. Serves 4.

EX: 3 1/2 meats, 1/4 fruit.

Onion Stuffed Sirloin with Mushroom Saute

2010-11-10T11:09:00.000-08:00

Onion Stuffed Sirloin with Mushroom Saute
2 servings
Prep: 20 minutes
Grill: 14 minutes

Ingredients
1/2 of a small onion, thinly sliced and separated into rings
1 clove garlic, minced
1 tablespoon margarine or butter
1/8 teaspoon lemon-pepper seasoning or pepper
1 8-ounce boneless beef top sirloin steak, cut 1-1/2 inches thick
3/4 cup sliced fresh shiitake or other mushrooms
1 tablespoon margarine or butter
1 teaspoon cornstarch
1 teaspoon Worcestershire sauce
1/2 teaspoon instant beef bouillon granules
1 tablespoon dry red or white wine

Directions

1. For stuffing, in a small saucepan cook the onion and garlic
in margarine or butter until onion is tender but not brown.
Remove from heat. Stir in the lemon-pepper seasoning or pepper.
Set aside.

2. Make a pocket in the steak by cutting a deep horizontal slit.
Spoon the stuffing into the pocket. If necessary, secure opening
of the pocket with a wooden toothpick.

3. To grill, place steak on the rack of an uncovered grill.
Grill directly over medium-hot coals to desired doneness,
turning once. (Allow 14 to 18 minutes for rare, 18 to 22
minutes for medium, or 24 to 28 minutes for well-done).

4. Or, to broil, place steak on the unheated rack of a broiler
pan. Broil 4 to 5 inches from the heat to desired doneness,
turning once. (Allow 14 to 18 minutes for rare, 19 to 22 minutes
for medium, or 23 to 28 minutes for well-done).

5. Meanwhile, for mushroom sauce, in a small saucepan cook the
mushrooms in margarine or butter until tender. In a small bowl
stir together the cornstarch, Worcestershire sauce, bouillon
granules, and 1/2 cup water. Carefully add to the saucepan.
Cook and stir until thickened and bubbly. Cook and stir for
1 minute more. Stir in wine. To serve, cut steak in half.
Transfer steak halves to individual plates. Pour sauce over
steak. Makes 2 servings.

Menu Suggestion: Grill new potatoes to round out the meal.

Nutrition facts per serving:
Servings Per Recipe 2 servings
Calories 319, Total Fat 18(g), Saturated Fat 5(g), Cholesterol
76(mg), Sodium 504(mg), Carbohydrate 12(g), Protein 27(g)

*Percent Daily Values are base on a 2,000 calorie diet

Open-Faced Hot Roast Beef Sandwiches

2010-11-10T11:02:00.000-08:00

Open-Faced Hot Roast Beef Sandwiches

1 (16 oz) pkg fully cooked beef pot roast
Cooking spray
1 garlic clove, minced
1 (12 oz) jar fat-free beef gravy
1 tsp chopped fresh rosemary
1 tsp ground black pepper
4 (l oz) slices sourdough bread, toasted

Remove beef from package, reserving juice; thinly slice beef.

Heat a large nonstick skillet coated with cooking spray over medium heat.
Add garlic, and cook 1 minute or until lightly browned, stirring constantly.
Add reserved juice, gravy, rosemary, and black pepper. Bring to a boil over
medium-high heat.

Add beef. Reduce heat and simmer, uncovered, 5 minutes. Serve over
sourdough bread.

Serves 4 (serving size: 3/4 cup beef and gravy mixture and 1 slice bread).
Exchanges: 1 Starch; 3 Lean Meat
Calories 255;Carbs 22g;Fat 5g;Fiber 1g;Protein 27g;Chol 60mg;Sodium 100mg

Weight Watchers Shortcut Cookbook

Mexican Meatballs 4-6 hours

2010-11-10T10:53:00.000-08:00

Mexican Meatballs

Why should healthy food be bland and uninteresting when there are so many
easy and delicious ways to prepare it with sparkle and sizzle? This has a
sweetly smoky barbecue flavor, but instead of spending hours scrubbing the
grill, cleanup will be a breeze.
Serves 6 (4 each)

16 ounces extra lean ground turkey or beef
21 small fat-free saltine crackers, made into fine crumbs
1/2 cup frozen whole-kernel corn, thawed
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
2 teaspoons chili seasoning
13/4 cups (one 15-ounce can) Hunt's Tomato Sauce
1 tablespoon Brown Sugar Twin
1 teaspoon dried parsley flakes

In a large bowl, combine meat, cracker crumbs, corn, green pep per, onion,
chili seasoning, and 1/4 cup tomato sauce. Mix well to combine. Form into 24
(l-inch) balls. Evenly arrange meatballs in a large skillet sprayed with
olive oil-flavored cooking spray and brown for 2 to 3 minutes. Place
meatballs in a slow cooker container sprayed with olive oil-flavored cooking
spray. Stir Brown Sugar Twin and parsley flakes into remaining tomato sauce.
Evenly spoon sauce over meatballs. Cover and cook on LOW for 4 to 6 hours.
When serving, evenly spoon sauce over meatballs.

HINTS: 1. A self-seal sandwich bag works great for crushing crackers.

Thaw corn by placing it in a colander and rinsing it under hot water for 30
seconds.

HE: 2 Protein  1 1/2 Vegetable  2/3 Bread  1 Optional Calories
194 Calories  6g Fat  16g Protein 19g Carb  640mg Sodium  2g Fiber
DIABETIC: 2 Meat  1 Vegetable  1 Starch

A Potful of Recipes by JoAnna M. Lund

Emeril's Corn and Wild Rice Pudding

2010-11-10T10:49:00.000-08:00

Ingredients

2 eggs
1 egg yolk
1 cup heavy or whipping cream
2/3 cup milk
4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn
1 cup cooked wild rice
3 scallions, finely chopped or 1/3 cup finely chopped scallions
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/8 teaspoon grated fresh nutmeg
1/2 tablespoon butter

Directions

Preheat oven to 325 degrees F.

In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.

Grease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.

Serve warm.

FRENCH ONION MEATLOAF

2010-11-10T10:46:00.000-08:00

FRENCH ONION MEATLOAF

Source of Recipe

JoAnna M. Lund

Recipe Introduction

Serves 6



List of Ingredients


1 cup chopped onion

16 ounces extra-lean ground sirloin beef or turkey breast

1/2 cup + 1 tablespoon dried fine bread crumbs

1 (2.5 ounce) jar sliced mushrooms, drained

6 tablespoons Kraft Fat Free French Dressing*

3 (3/4-ounce) slices Kraft reduced-fat Swiss cheese

1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley flakes


Instructions


Preheat oven to 350 degrees.
Spray a 9-x-5-inch loaf pan with butter-flavored cooking spray.
In a large skillet sprayed with butter-flavored cooking spray,
saute onion for 5 minutes.

In a large bowl, combine meat, bread crumbs, mushrooms,
onion, and 1/4 cup French dressing. Mix well to combine.

Pat mixture into prepared loaf pan. Bake for 40 minutes.

Evenly arrange Swiss cheese slices over partially baked meat loaf.
Stir parsley into remaining 2 tablespoons French dressing.
Drizzle dressing mixture evenly over top.

Continue baking for 10 to 15 minutes.
Place baking dish on a wire rack and let set for 5 minutes.
Divide into 6 servings.

Final Comments

HINT: Makes wonderful cold sandwiches.

Each serving equals:
HE: 2 1/2 Protein, 1/2 Bread, 1/2 Vegetable, 1/4 Slider, 5 Optional Calories
*************************************************************
211 Calories, 7gm Fat, 22gm Protein, 15gm Carbohydrate,
458mg Sodium, 149mg Calcium, 1gm Fiber
*************************************************************
DIABETIC: 2 1/2 Protein, 1/2 Starch, 1/2 Vegetable

"Healthy Exchanges Food Newsletter August 2003, pg. 11."

Corny Chicken Casserole

2010-11-10T10:44:00.001-08:00

To lower the sodium content, use unseasoned cooked chicken breast
instead of
canned, a lower-sodium canned soup, and a lower salt canned corn. To
reduce
fat content, use the "healthy" style canned soup and lower-fat cheddar
cheese.



* Exported from MasterCook *

                       Corny Chicken Casserole

Recipe By     :Beverly Mills and Alicia Ross
Serving Size  : 6     Preparation Time :0:00
Categories    : Main dish                       Poultry
              Quick meals

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2               cups  frozen green, yellow and red pepper stir
                      fry mix
2               cups  frozen chopped broccoli
15 1/4        ounces  canned whole kernel corn
10            ounces  canned chicken -- white meat
8 1/2         ounces  creamed corn
10 1/2        ounces  cream of chicken soup, condensed
                      black pepper -- to taste
6                     corn muffins -- or 4 extra large
2               cups  shredded cheddar cheese -- extra sharp

Pre-heat oven to 475º (450º if it tends to run hot).

Combine the bell pepper mix and broccoli in a 1 1/2 quart
microwave-safe
bowl or casserole dish and defrost on High for 3 minutes. If no
microwave,
take out early to defrost or defrost while in the bags under running
water
before mixing together.

Drain the whole-kernel corn and canned chicken and combine in a 13 x 9
inch glass baking dish. Add the soup, cream-style corn, and the
pepper/broccoli mix. Season with black pepper, stir well to mix, then
spread evenly in the dish.

Bake for 10 minutes, uncovered.

While baking, cut each muffin into 4 wedges. After the casserole is
cooked
for 10 minutes, sprinkle the cheese evenly over the top, then place the
muffin wedges on top of the dish in an even design.

Continue to bake uncovered until the cheese is melted and the casserole
is
bubbly around the edges, about 5 minutes. Remove from the oven and
serve
while hot.

Source:
"Desperation Dinners"
Copyright:
"1997"

                                  - - - - - - - - - - - - - - - - - -
-

Per Serving: 552 Calories; 25g Fat (39.4%
calories from fat); 28g Protein; 57g Carbohydrate; 6g Dietary Fiber;
88mg
Cholesterol; 1440mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 3 Lean
Meat;
1 Vegetable; 3 Fat.


Nutr. Assoc. : 3591 0 0 0 0 0 0 0 0

Slow Cooker Mashed Potatoes 4-4 1/2 hours

2010-11-10T09:34:00.000-08:00

Ultimate Slow Cooker Mashed Potatoes

5 lb baking potatoes, peeled, cut into 1-inch chunks
1 1/2 cups chicken broth
1/4 cup butter, cut into chunks
1 cup sour cream (I used light sour cream)
1 teaspoon salt
1/4 teaspoon ground black pepper, if desired (I left this out)
1/2 to 1 cup milk, warmed

In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter.
Cover; cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
Add remaining ingredients except milk. Mash, crush or smash potatoes using potato masher, or beat with electric mixer on low speed until well blended. Do not overmix. Stir in enough milk for desired creamy consistency.
Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving and you may need to mix in additional milk if potatoes have stiffened while on the warm or low setting.

Green Beans with Bacon & Carmelized Onions

2010-11-09T08:47:00.000-08:00

Ingredients:

1 pound fresh green beans (thin or thick, whatever kind you can get)
1/2 pound bacon, diced (or more if you wish)
1 large sweet onion, diced
2 T butter
1 T balsamic vinegar (you could substitute apple cider vinegar or wine vinegar)
sea salt & pepper

Preparation:

Cook bacon until almost crisp in a cast iron skillet large enough to hold the whole side dish. Pour out most of the bacon fat (leave enough to lightly coat entire bottom of pan) and reserve it in a mason jar. Add the butter to the pan with the reserved bacon fat, and add the onion. Saute the onion for about 15 minutes or more until it golden brown and caramelized. When the onions are nearly done, add the 2 T of balsamic vinegar and deglaze the pan.

While the onions are cooking, steam the green beans until barely cooked (should still be crisp and not limp – if you’re using very thin green beans you may be able to skip this step and just add the beans to the pan directly). Add the green beans to the cast iron skillet, along with the reserved bacon pieces. Cook all ingredients together for about 5 minutes, until the green beans are completely cooked. Every bean should be lightly coated with the fat (no dry spots). Add more reserved fat if needed.

If the recipe seems dry at any time, add a few teaspoons of the reserved bacon fat.

Taste and season with sea salt and pepper. You may not need any salt at all depending on the amount and saltiness of your bacon.

Mashed Cauliflower

2010-11-09T08:33:00.000-08:00

Mashed Cauliflower

2 heads cauliflower, washed and cut into large pieces
2 tablespoons Earth Balance Natural Buttery Spread (soy free)
½ teaspoon celtic sea salt

Steam the cauliflower pieces until very tender
Puree cauliflower in a food processor, add in buttery spread and salt
Reheat in a casserole dish in the oven at 350° for 20 minutes
Serve

Orange Garlic Turkey Glaze

2010-11-08T14:09:00.000-08:00

1 turkey
vegetable oil
salt and pepper
-
Glaze
2 cloves garlic, minced
2 tablespoons butter
6 ounces orange juice concentrate (about 3/4 cup)
2 tablespoons sweet orange marmalade
2 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon ground ginger or 2 tablespoons fresh minced ginger

Preparation:

Heat oven to 325°.

Rub turkey breast lightly with vegetable oil. Sprinkle with salt and pepper. Place the turkey on a rack in a roasting pan. Roast for time indicated on the cooking time guide on package. A meat thermometer will reach 170° when the turkey is done. If necessary, tent with a piece of buttered or oiled foil during the last hour. Baste with glaze (below) a few times (every 20 minutes) the last hour or two of cooking time. Let turkey stand for 10 minutes before carving.

Glaze: In a small saucepan combine glaze ingredients and bring to a boil, stirring frequently.

Porch Sitting and Sharing

Buffalo Chicken dip!

David's Classic Lasagna

Preheat oven to 350 degrees.

Layered Party Pea Salad

Indonesian Meatball Recipe

FRESH PINEAPPLE UPSIDE-DOWN CAKE

FRESH PINEAPPLE UPSIDE-DOWN CAKE

Tina's No Bake Cookies

My aunt used to make these when I was a kid. I've been looking for the recipe forever!!! Thank you to my friend Tina for posting it.

No Bake Cookies2 1/2 Cups sugar1/2 Cups milk5 Tablespoons Cocoa5 Tablespoons butter

Bring to boil and boil 1 minute, remove from heat and add:1 teaspoon vanilla1 Cup peanut butterdash of salt3 1/2 Cups of oatmealDrop by spoonfuls onto waxed paper, let set up

Bacon Blue Cheese Potato Salad

Ingredients

Directions

Nutrition Facts

Sour Cream Potato Salad

Directions

Nutritional Information

Apple Oatmeal Parfait

via Cathe Friedrich one half apple, a few raspberries & blueberries, 5 almonds and 5 walnuts 6 oz of non-fat plain yogurt. 6 oz of skim milk...Chop it in a blender until the apple is chopped.Pour over oatmeal and add honey if desired

Katey's Tomato Viniagrette

SPINACH AND ONION SAUTE

Passover Menu

Orange Fiber Muffins

Wendy Townley's Three CheeseMac & Cheese

Puffy Apple Pancakes

Teriyaki Baked Salmon

Chai Spiced Oatmeal

Chai Oatmeal Recipe

Nutrition Score per serving:

Ingredients

Directions

Banana French toast

Crockpot Chicken Enchiladas 4 hours

DJ's Salisbury Steak with Marsala Mushroom Gravy

Cajun Nachos

Makeover Hash and Eggs Recipe

Ingredients

Directions

Cranberry Banana Bread

Curried Chicken or Turkey with Noodles

Ham Glaze

Tortellini Pizza Bake

Ingredients

Preparation

Yield

Nutrition Facts

CAJUN SPICE MIX

Chicken & White Bean Soup

Nutrition Profile

Ingredients

Preparation

Tips & Notes

Nutrition

APRICOT BARS

Nana’s Creole Pecan Cake Bars

Nana’s Creole Pecan Cake Bars

Nutrition Profile

Ingredients

Preparation

Tips & Notes

Nutrition

First Snowfall Brownies

Spiced Apple Cider Muffins

Nutrition Profile

Ingredients

Streusel

Muffins

Preparation

Nutrition

APRICOT-ALMOND BARS WITH CHOCOLATE

Cajun Chicken Bites with Raspberry Mustard Dipping Sauce

Cajun Chicken Bites with Raspberry Mustard Dipping Sauce Recipe

Ingredients

Directions

Jeff Merriman's Chewy Triple Ginger Cookies

Directions:

Chewy Triple Ginger Cookies

Everyday Celebrations

No Bake Cookies
2 1/2 Cups sugar
1/2 Cups milk
5 Tablespoons Cocoa
5 Tablespoons butter

Bring to boil and boil 1 minute, remove from heat and add:
1 teaspoon vanilla
1 Cup peanut butter
dash of salt
3 1/2 Cups of oatmeal
Drop by spoonfuls onto waxed paper, let set up

via Cathe Friedrich

one half apple, a few raspberries & blueberries,
5 almonds and 5 walnuts
6 oz of non-fat plain yogurt.
6 oz of skim milk
...Chop it in a blender until the apple is chopped.
Pour over oatmeal and add honey if desired