Tuesday, March 31, 2009

Old Time Chicken Noodle Soup

SOURCE: Soup’s On
Cookbooklet by Joanna Lund

4 cups (two 16 ounce cans) Healthy Request Chicken Broth

½ cup water

1 cup diced celery

2 cups diced carrots

¼ teaspoon dried basil

1-1/2 C diced cooked chicken breast (8 oz)

1/8 t black pepper

1 t dried parsley flakes

1-1/2 cups uncooked spiral noodles.

In a large saucepan, combine chicken broth, water, celery, and carrots. Add
basil. Mix well to combine. Bring to a boil. Add chicken, black pepper, and
parsley flakes. Mix well to combine. Lower heat. Cover and simmer 15
minutes. Stir in noodles. Continue cooking, stirring occasionally, about 12
to 15 minutes or until noodles are tender.

Serves 4 – 1-1/2 cups

211 calories, 3 g fat, 24 g pro, 22 g carb; 3 g fiber

Fruit Candy Bars

Fruit Candy Bars

1 env. unflavored gelatin
1/4 cup (60 mL) water
1 cup (250 mL) dried apricots
1 cup (250 mL) raisins
1 cup (250 mL) pecans
1 tblsp (15 mL) flour
2 tblsp (30 mL) orange peel (grated)
1 tsp (5 mL) rum extract


Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots, raisins, pecans, flour and orange peel in blender or food processor, working until finely chopped. Add to gelatin mixture. Add rum extract and stir to completely blend.

Line 8-in. (20 cm) square pan with plastic wrap or waxed paper. Spread fruit mixture evenly into pan, and set aside to cool completely until candy is firm. Turn out onto cutting board, cut into 24 bars and wrap individually.(Yield: 24 bars)

Exchange 1 bar: 1 fruit, 1/2 fat
Calories 1 bar: 68

Raw Veggie Bars


1 pkg Pillsbury’s Poppin Fresh Hot White Loaf *
4 oz light cream cheese**
1 C finely chopped broccoli
1/2 C finely chopped tomatoes, peeled and seeded, or finely chopped red
1/2 pkg ranch salad dressing mix
1 C plain low-fat yogurt
1/4 C sliced green onions
1/2 C grated carrots

Spread Poppin’ Fresh Hot White Loaf on a 9 x 16 inch baking pan.
(Unroll loaf, like you would the biscuits that come in a can. Bake
according to directions and cool. (About 10 - 12 minutes, until
lightly browned.)

Blend thoroughly dressing mix, light cream cheese and yogurt. Spread
on Cooled bread. Press the vegetables into dressing mixture. Chill
and cut into squares.

*I can only find "French Bread" in the Pillsbury products, now - so
that's what I use.

**The original recipe called for light cream cheese that comes in a
tub. I don’t think it’s available that way anymore. Fat-free cream
cheese works very well, just DO NOT use a mixer with it (it will
liquefy). Just cream it in a bowl with a spoon.

24 2-inch bars
Per bar: 54 calories, 1.8 g. fat (30%), 1 g. fiber.

From REACH for Health Cookbook.

Black Forest Parfait

Black Forest Parfait (shared by Linda June Fritz)
Real Food for Real People
Serves 6

3 ozs Neufchatel Cheese or cream cheese
2 cups cold milk
1 pkg (3 oz) sugar-free chocolate pudding and pie filling
1 tbsp cornstarch
16 ozs cherries in water, reserve juice
6 packets Equal or Splenda

Blend cream cheese with 1/4 cup milk on low speed of electric mixer, until smooth. Add remaining milk and pudding mix. Mix 1 or 2 minutes or until smooth. Mix cornstarch in 1/3 cup of reserved cherry juice until dissolved. Add to cherries and cook until it boils for 1 minute. Remove from heat and stir in Equal or Splenda. Alternately spoon pudding and cherries into parfait dishes, ending with pudding. Garnish with 2 cherries.

165 Calories;6g Fat;5g Protein;24g Carbs;1g Fiber;22mg Chol;174mg Sodium

Crunchy Poppyseed Chicken Salad

Source: Kraft Foods

Prep Time:
15 min
Total Time:
15 min
4 servings
4 cups broccoli slaw
2 large red peppers, thinly sliced (about 2 cups)
4 carrots, shredded (about 2 cups)
1 can (8 oz.) pineapple tidbits, drained
1 pkg. (6 oz.) OSCAR MAYER Oven Roasted Chicken Breast Cuts
1/2 cup KRAFT Creamy Poppyseed Dressing
1/4 cup PLANTERS Cashews

COMBINE all ingredients except dressing and cashews in large bowl.

ADD dressing; toss to coat.

SPRINKLE with cashews just before serving.
Kraft Kitchens Tips
Special Extra
This main-dish salad provides 1-1/2 cups of the recommended 2-1/2 cups
of vegetables per day.
Prepare as directed, substituting 1 cup chopped cooked chicken for the
packaged chicken breast cuts.
Prepare as directed, substituting PLANTERS Sliced Almonds or PLANTERS
COCKTAIL Peanuts for the cashews.

Nutritional Information
Total fat
16 g
Saturated fat
3 g
30 mg
760 mg
30 g
Dietary fiber
6 g
20 g
15 g
Vitamin A
190 %DV
Vitamin C
340 %DV
6 %DV
10 %DV

Herb/Seasoning Combinations for Veggies

Herb/Seasoning Combinations for Vegetables

By :Chris Rucker and Jan Hoffman

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

Dried beans: sweet basil, oregano, dill savory, sage, coriander, cumin,
garlic, parsley, bay leaf, onion-garlic-bell pepper combinations

Green beans: sweet basil, dill, marjoram, rosemary, thyme, oregano,
savory, onion-garlic-bell pepper combinations

Lima beans: sweet basil, chives, marjoram, savory, onion-garlic-bell
pepper combinations

Beets: tarragon, dill, sweet basil, thyme, bay leaf, cardamom seed

Broccoli: tarragon, marjoram, oregano, sweet basil, "cheese" sauces
with Nutritional yeasts)

Brussels sprouts: sweet basil, dill, savory, caraway, thyme

Cabbage: caraway, celery seed, savory, tarragon, dill, Bakon seasonings
(bacon substitute), onion-garlic-bell pepper combinations

Carrots: sweet basil, dill, marjoram, thyme, parsley, coriander

Cauliflower: sweet basil, rosemary, savory, dill, tarragon, "Cheeze"
sauces, onion-garlic-bell pepper combinations

Cucumbers: tarragon, sweet basil, savory

Eggplant: sweet basil, thyme, oregano, rosemary, sage, "cheeze" sauce,
onion-garlic-bell pepper combinations

Fruit salad: mint, rosemary, lemon balm, coriander

Green salads (dressings): sweet basil, parsley, chives, tarragon, lemon
thyme, dill, marjoram, oregano, rosemary, savory, mint

Onions: oregano, thyme, sweet basil

Peas: sweet basil, mint, savory, oregano, dill, onion-garlic-bell pepper

Potatoes: dill, chives, sweet basil, marjoram, savory, parsley, "cheeze"
sauce, onion-garlic-bell pepper combinations

Spinach: tarragon, thyme, oregano, rosemary

Squash: sweet basil, dill, oregano, savory, Italian seasoning,
onion-garlic-bell pepper combinations

Tomatoes: sweet basil, oregano, dill, savory, parsley, bay leaf

"The Seventh Day Diet"

Ham and Pea Salad

JoAnna M. Lund
-- a Healthy Exchanges recipe revised for Core

Both my husband, Cliff, and son Tommy can't get enough of this
Flavorful main-dish salad. I think it's the addition of the prepared
Mustard that gives it that special taste.
Serves 4 (1/2 cup)

2 cups frozen peas, thawed
2 oz finely shredded ham (90% lean) (USE extra-lean for Core)
1 hard boiled egg, chopped
1 1/2 oz shredded low fat chedder cheese (1/3 cup) (USE FF or soy for
1/2 cup fat free Ranch dressing
1 tablespoon fat free mayonnaise
1 teaspoon prepared mustard
1/8 teaspoon pepper

In medium bowl combine peas, ham, egg and chedder cheese. In small
Bowl combine Ranch dressing, mayonnaise, mustard and pepper. Pour
Over pea mixture. Mix gently to combine.

Each serving equals:
HE: 1 1/4 protein (1/4 limited), 1 Bread, 15 Optional Calories
************ ********* ********* ********* *
************ *********
129 Calories, 3gm Fat, 8gm Protein,
17gm Carbohydrate, 485mg Sodium
************ ********* ********* ********* *
************ *********
DIABETIC: 1 Starch, 1 Meat

Revised for Core from:
"Healthy Exchanges Cookbook pg.89 or Healthy Exchanges Food
Newsletter January 1993, pg. 8."


1/2 cup boiling water
1/2 cup cold water
1 small SF FF orange jello
Mix jello with the waters.

Small box instant FF/SF vanilla pudding--dry
Lastly fold in container FF cool whip

Corn and bean salad

1- 12 ounce can kernel corn drained
1- 12 ounce black beans drained
2 chicken breast grilled and chopped in small chunks
1/2 fat free mayo
1/4 cup fat free sour cream
1/2 cup chopped onion
1/2 to 1 cup celery
salt and pepper to taste

Mix all together and chill for a hour or so..
4 servings 4 pts.. these are large portions!!!

Monday, March 30, 2009

Yogurt Marinated Chicken

This is my hubby's favorite chicken recipe and the one he requests frequently. The marinade makes for very moist, flavorful chicken. It is best if marinated overnight.

1 c. plain yogurt
4 boneless chicken breasts
1/4 tsp celery salt
1 tbsp minced garlic (abt 2 good size cloves)
1 tsp paprika
1 tbsp onion flakes
1/4 tsp pepper
1 1/2 tsp lemon or lime juice
1 tbsp worcestshire sauce
seasoned bread crumbs (I use unsalted matza crumbs)

Combine ingredients well; cover chicken well - ziplock bag works well for this. Marinate at least 8 hours or overnight.

Remove chicken from the marinate and dip in crumbs; place in pan with 2 tbsp melted margarine. Spray tops of chicken with butter flavor cooking spray. Bake 45 minutes at 375 degrees; turning once.

Cajun Tuna Burger

* Exported from MasterCook *

Cajun Tuna Burger

Recipe By :Nation's Restaurant News
Serving Size : 2 Preparation Time :0:00
Categories : Burgers Fish & Shellfish
Low-cal Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
3 tablespoons green peppers -- diced
3 tablespoons red peppers -- diced
3 tablespoons green onions -- diced
2 teaspoons capers
2 teaspoons Cajun spice
7 ounces tuna in water, canned
1/3 cup bread crumbs -- plain
1/2 teaspoon Tabasco sauce

1. Heat oil in sauté pan.

2. Add green and red peppers. Sauté for two minutes. Add green onions
sauté for one minute. Add capers and spice.

3. Mix tuna and bread crumbs in bowl. Add ingredients from sauté pan.

4. Mold into burgers, 1 per serving. Cook burgers in non-stick pan or
griddle just until lightly browned and hot throughout, turning once.

"Chicken of the Sea Tuna"
Start to Finish Time:

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

Per Serving: 226 Calories; 4g Fat (17.4%
calories from fat); 28g Protein; 18g Carbohydrate; 2g Dietary Fiber;
Cholesterol; 739mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat;
1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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

Sparkling Raspberry Lemonade

Sparkling Raspberry Lemonade
SOURCE: Everyday Cheapskate Newsletter

1 (10-ounce) package frozen raspberries in syrup, thawed
1 (12-ounce) frozen pink lemonade concentrate, thawed
1 (11.5-ounce) can frozen raspberry juice cocktail concentrate, thawed
6 cups water
2 (12-ounce) cans lemon-lime carbonated beverage
1/2 lemon, thinly sliced

Spoon raspberries with syrup into one ice-cube tray. Add enough water to just cover raspberries. Freeze about 3 hours or until firm. In large pitcher or other container, mix lemonade concentrate, raspberry juice concentrate and water. Refrigerate until serving.

Before serving, stir carbonated beverage into lemonade mixture. Serve with raspberry ice cubes. Garnish with lemon slices. Servings: 12.

Cindy McCain's Oatmeal Butterscotch Cookies

Makes 5-1/2 dozen cookies


• 3/4 cup (1-1/2 sticks) unsalted butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1-2/3 cups butterscotch chips


1. Heat oven to 375F.

2. In a large bowl beat the butter or margarine, granulated sugar and
brown sugar together. Add the eggs and vanilla, beating well.

3. In a medium-size bowl, stir together the flour, baking soda, cinnamon
and salt. Gradually add flour mixture to butter mixture; stir until
blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about
2 inches apart onto ungreased cookie sheets.

4. Bake at 375°F for 10 minutes, until the edges begin to brown. Transfer
to a wire rack to cool.

Save The Day Stuffing

Save-the-Day Stuffing
SOURCE: hungrygirl

We loooove this swap, especially since we can't resist the usual carb-laden,
high-cal version. Most of the credit goes to using low-calorie bread. (We
heart Sara Lee's Delightful bread BIGTIME.) "Save the day" indeed!

HG Tip! Zazzle up your stuffing by adding any of the following to it before
baking: an ounce of raisins, 1 medium-sized pear (chopped), 2 tablespoons
of sliced almonds, an ounce of sweetened dried cranberries, or 1 medium-
sized Granny Smith apple (chopped). Each one adds less than 20 calories to
each serving!

6 slices light bread (40 - 45 calories each with around 2g fiber per slice)
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free chicken or vegetable broth, room temperature
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 cloves garlic, finely chopped
salt, pepper, rosemary, thyme, to taste

For best results, leave bread uncovered at room temperature for a night or
two, until slightly stale. Otherwise, begin by lightly toasting bread.

Preheat oven to 350 degrees.

Cut bread into 1/2-inch cubes. Spray a medium baking dish with nonstick
spray, and place bread cubes evenly along the bottom of the dish.

In a medium pot, combine broth, celery, and onion. Cook for 8 minutes over
medium heat.

Remove pot from heat, and add mushrooms and garlic. Season mixture to
taste with salt, pepper, rosemary and thyme. Let cool for several minutes.

Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture
into the baking pan, evenly covering bread cubes. Mix gently with a fork.
Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp.
water, and then mix again).

Cover with foil, and cook dish in the oven for 20 minutes.

Remove foil, and fluff and rearrange stuffing. Return dish to oven
(uncovered), and cook for an additional 15 minutes.


PER SERVING (1 cup): 89 calories, 1.5g fat, 275mg sodium, 17g carbs, 4g
fiber, 4g sugars, 5g protein -- POINTS® value 1*

Rum Butter Coffee

Rum Butter Coffee

4 tablespoons fine ground coffee
1/4 teaspoon ground nutmeg
1/2 teaspoon butter extract
1/2 teaspoon rum extract

Place ground coffee, nutmeg, and extracts in a plastic resealable bag.
Seal and shake well to blend. To prepare, place the coffee mixture in a
paper filter and pour 4 cups hot water through the filter. Sweeten as
you wish. Makes 4 servings.

Source: Unknown

Snickerdoodle Instant Coffee

Snickerdoodle Instant Coffee Recipe
by: Francie
Makes: 3 cups

1/2 cup sugar subsitute or to taste
1 1/2 cups nonfat dry milk powder
1/2 cup unsweetened cocoa
3 tablespoons powdered instant coffee
1/2 teaspoon ground allspice
1/4 teaspoon cinnamon

In large bowl combine all ingredients. Store in airtight container.
For single serving place 3 tablespoons mix in mug and add 3/4 cup
boiling water.

Raspberry Hot Chocolate

diabeticenjoyingfoo d

2 packets Splenda Flavor Accents, Raspberry
1 packet sugar-free hot chocolate mix
1 cup non fat milk

Mix together the hot chocolate mix and Splenda Flavor Accents packets
in a mug. Heat milk and pour into mug. Stir to dissolve. Serve

Orange Loaf Cake

Orange Loaf Cake
Taste of Home

1-3/4 cups cake flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup orange juice
4 egg whites
2 tablespoons confectioners' sugar

In a mixing bowl, combine the dry ingredients. Add oil and orange juice;
beat until smooth. In another mixing bowl, beat egg whites until stiff peaks
form. Fold into orange juice mixture. Coat a 9-in. x 5-in. x 3-in. loaf pan with
nonstick cooking spray; dust with flour. Pour batter into pan. Bake at 350 degrees
for 1 hour or until a toothpick inserted neat the center comes out clean.
Cool for 10 minutes before removing from pan to wire rack to cool completely.
Dust with confectioners' sugar. Yield: 12 servings.

152 calories, 0g fat, 0mg chol, 134mg sodium, 35g carb, 0g fiber, 3g protein
Exchanges: 2 starch, 1-1/2 fat.

Saturday, March 28, 2009

Apricot Wheat Germ Muffins

Source: Eating Well

Makes 1 dozen muffins


¾ cup dried apricots, chopped
½ cup orange juice, divided
1 cup whole-wheat flour
¾ cup all-purpose flour
¾ cup plus 1 tablespoon toasted wheat germ, divided
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup packed light brown sugar
1 cup buttermilk (see Tip)
¼ cup canola oil
2 tablespoons freshly grated orange zest
1 teaspoon vanilla extract


1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

2. Combine apricots and 1/4 cup orange juice in a small bowl. Cover with vented plastic wrap and microwave on High for 1 minute. (Alternatively, bring to a simmer in a small saucepan. Remove from the heat.) Set aside to plump.

3. Whisk whole-wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda and salt in a large bowl.

4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, oil, orange zest, vanilla and remaining 1/4 cup orange juice. Add to the dry ingredients and mix with a rubber spatula just until moistened. Add the plumped apricots and juice and mix just until blended. Scoop the batter into the prepared muffin cups. Sprinkle with remaining 1 tablespoon wheat germ.

5. Bake the muffins until lightly browned and the tops spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.


Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition Information

Per muffin: 220 calories; 7 g fat (1 g sat, 3 g mono); 36 mg cholesterol; 34 g carbohydrate; 7 g protein; 3 g fiber; 185 mg sodium; 284 mg potassium.
2 Carbohydrate Servings
Exchanges: 2 starch, 1 1/2 fat

Wednesday, March 25, 2009

Inside Out Brussel Sprouts

I do not like BRUSSEL SPROUTS normally but these are great.  These taste
like stuffed cabbage.

I took these at Christmas to our church pot luck and
got raves about them tasting like stuffed cabbage!

2 pounds lean ground beef ( I use 93 % lean)

1 1/2 cups uncooked instant rice( I use instant Brown rice)

1 medium onion chopped

2 eggs

1/4 tsp garlic powder

1/2 tsp pepper

1 package(10 oz) frozen brussel sprouts

2 cans ( 15 oz each) tomato sauce
( I have used Tomato juice or diluted tomato soup also)

1 cup water

IN a bowl combine the first 6 ingredients and mix well.
Shape a scant 1/4 cupful around each frozen brussel
sprout to form a meatball.

Place in a ungreased 15 x 10 x 1 inch dish
combine tomato sauce and water
( if I use Tomato juice or the diluted tomato soup
i do not use the extra water)
Pour over meat balls

cover and bake 350 degrees for 1 hour and 15 minutes
or until no pink remains

Yield 10 servings

Serving Size 1/10th of recipe

Calories 226
total fat 7g
Carbohydrates 22 g
protein 21 g

Apricot-Meringue Squares

1 cup all-purpose flour
1/4 cup powdered sugar
1/4 cup margarine, softened
1 egg white
2 egg whites
1/2 cup granulated sugar
1/2 cup apricot jam
3 tbsp miniature semisweet
chocolate chips

Heat oven to 350 degrees. Spray square pan, 9 X 9 X 2 inches, with
nonstick cooking spray. Mix flour, powdered sugar, margarine and 1 egg
white. Press in pan. Bake about 15 minutes or until set.

Increase oven temperature to 400 degrees.

Beat 2 egg whites until foamy.

Beat in granulated sugar, 1 tablespoon at a time. Continue beating until
stiff and glossy. Spread jam over baked layer.

Sprinkle with chocolate
chips. Spread meringue over jam and chocolate chips.
Bake about 10 minutes
or until meringue is brown.

Cool completely. Cut into 1-1/2-inch squares.


Sunday, March 22, 2009

Stuffed Green Pepper Soup

This soup is such a hit in our house that I always have to double the
recipe just to have leftovers.

Stuffed Green Pepper Soup

1/2 lb ground sirloin or ground round
(I also use beef Stew meat in this soup)
2 cups chopped green bell pepper
1 cup chopped onion
1/4 tsp black pepper
1 can (14 ozs) low-sodium beef broth
(I use veggie broth-it's lower in sodium)
1 can (14.5 ozs) diced tomatoes (undrained)
1 can (10-3/4 ozs) low-sodium tomato soup (undiluted)
(I use no-salt added tomato juice & a little tomato paste
1 1/2 cups hot cooked brown rice

Heat small Dutch oven over medium-high heat.

Add beef and cook 3 minutes or
until browned, stirring to crumble.

Add chopped green bell pepper and onion
and cook 8 minutes or until tender.

Stir in black pepper, broth, tomatoes
and tomato soup; bring to boil.

Reduce heat and simmer 45 minutes.
Spoon 1/4 cup cooked brown rice into each bowl;
top with 1 cup of soup.

Serves 6
220 Calories;27g Carb;12g Protein;7g Fat;3g Fiber


Pot Roast Soup

I have really started using my crock pot lately. Last night we 
had Pot Roast Soup from Potful pg 125. It was very good.
We had a roast on Sunday and I used the leftover meat and
gravy for this soup.

The roast I also cooked in the crock. 1 can of beef broth, 1 can golden mushroom soup and 1 roast.

Pot Roast Soup, serves 6

1 1/2 c diced cooked lean roast beef
1 1/2 c sliced carrots
1 c chopped celery
1/2 c chopped onion
2 c diced raw potatoes
1 (10 3/4 ox) can Healthy Request Tomato Soup
1 teaspoon dried parsley flakes
3/4 c hot water (I just use the juice from the roast)
1/8 teaspoon black pepper
1 (12 oz) jar Heinz Fat Free Beef Gravy

Spray a slow cooker container w butter-flavored cooking spray.
In prepared container, combine roast, carrots, celery, onion
and potatoes. Stir in tomato soup, parsley, water & pepper.
Add gravy. Mix well to combine.

Cover & cook on LOW for 6-8 hours. Mix well vefore serving.

HE 1 1/3 Protein, 1 Vegetable, 1/3 Bread, 1/2 Slider,
15 Optional Calories

172 Calories, 4 gm Fat, 13 gm Protein, 21 gm Carbohydrate, 595 mg
Sodium, 25 mg Calcium, 2 gm Fiber

Diabetic - 1 Meat, 1 Vegetable, 1 Starch/Carbohydrate

Banana Apricot Bread

1 3/4 cups sifted flour
2/3 cup sugar
1/2 cup crushed walnuts
1/3 cup shortening
1 - 1 1/4 cups ripe banana (mashed)
1/4 cup finely chopped dried apricots (optional)
2 1/4 tsp baking powder
3/4 tsp lemon rind (grated)
1/2 tsp salt
1 - 2 beaten eggs

The secret to this recipe is to have all ingredients at room temperature before mixing.


  • Preheat oven to 350° F.
  • First sift together flour, baking powder and salt.
  • In a separate bowl, blend until creamy the shortening, sugar and lemon. Beat in the eggs and mashed banana until well mixed. Add the above sifted dry ingredients one-third at a time, beating the batter smooth each time. Fold in the nuts and apricots (if used).
  • Pour the batter into a well greased loaf pan.
  • Bake one hour or until tooth pick comes out clean.
  • Cool completely before slicing.

This recipe is from The Joy of Cooking cookbook.

Banana Oatmeal Cookies

Here’s a quick and easy recipe to use up those last bananas that are overripe.


Part 1:

1 1/2 cups sifted flour
1 cup white sugar
1/2 tsp baking soda
1 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

Part 2:

3/4 cup shortening
1 egg, well beaten
1 cup ripe mashed bananas
1/2 cup raisins
1 3/4 cups rolled oats


  • Sift all the ingredients from Part 1 together. Cut in shortening. Add the rest of ingredients and beat together until well mixed.
  • Drop dough by spoonful 1 1/2 inches apart on an ungreased cookie sheet.
  • Bake at 375°F for 12 to 15 minutes until lightly browned.
  • Cool on rack.

Saturday, March 21, 2009

Crockpot Polish Style Sausage and Pasta

Served as is this is a great soup. To make this more saucy and more a plate ready meal, drain the tomatoes and add a little tomato paste to thicken to consistency if desired.


1 pound kielbasa -- sliced
28 ounces canned tomatoes -- undrained
9 ounces frozen green beans -- French cut
1/2 cup Red wine
2 cloves garlic -- minced (2 to 3)
1 medium onion -- sliced in rings
1 medium green pepper -- chopped
1 teaspoon Basil -- crushed
1/4 teaspoon Pepper
1 pound pasta -- bow-ties are good
4 ounces Parmesan cheese

Nutritional Info

Fat: 21.9g Carbohydrates: 39.0g Calories:419.0 Protein: 18.3g

Add all other ingredients except pasta & Parmesan. Simmer on low for 6-8

Cook pasta according to directions.

Ladle Kielbasa over pasta in large bowls. Pass the Parmesan cheese to

Number of Servings: 8

Slow Cooker Pineapple Ham Bean Pot

* Exported from MasterCook *

Slow Cooker Pineapple Ham Bean Pot

Recipe By :Natalie Haughton
Serving Size : 8 Preparation Time :0:15
Categories : Crockpot Pasta/Grains/Rice/Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 7/8 pounds canned pinto beans -- rinsed and drained
1 pound canned black beans -- rinsed and drained
1 pound canned Texas style barbecue beans -- undrained
1 1/4 pounds unsweetened pineapple chunks -- drained
1/3 cup barbecue sauce
2 tablespoons prepared mustard
1 onions -- chopped
1 green bell pepper -- seeded and chopped
1 pound cooked turkey ham -- cut into 3/4 inch cubes
2 tablespoons red wine vinegar

Combine first 9 ingredients in an electric slow cooker on low heat. Mix
gently. Cover and cook 5-1/2 to 6 hours. Stir in vinegar and pepper to
taste before serving.
"The Best Slow Cooker Cookbook Ever"
S(Internet address):
"William Morrow Cookbooks (September 29, 1995)"
"8 cups"
T(Cooking Time:):

- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 327 Calories; 5g Fat (13.5% calories
from fat); 23g Protein; 50g Carbohydrate; 11g Dietary Fiber; 36mg
Cholesterol; 1551mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

Crockpot Hints and Tips

Slow Cooker
Hints & Tips

To enhance your slow cooking experience, we’ve developed Hints & Tips to
help you succeed with
any slow cooking recipe.


Due to the nature of a slow cooker, there is no need to stir the food unless
it specifically says to in your recipe. In fact, taking the lid off to stir
food causes the slow cooker to lose a significant amount of heat, extending
the cooking time required. Therefore, it is best not to remove the lid for

Cooking for Larger Quantity Yields

The recipes on this web site and most of our cookbooks are recommended for 3
to 4 1/2 quart sizes. When preparing recipes in a larger unit, such as a 5
to 7-quart Crock-Pot® slow cooker, here are guidelines for doubling or
tripling ingredients:

• When preparing dishes with beef or pork in a larger unit, browning the
meat in a skillet before adding to the slow cooker yields the best results; the
meat will cook more evenly. Roasted meats, chicken, and turkey quantities may
be doubled or tripled, and seasonings adjusted by half. Caution: Flavorful
spices such as garlic and chili powder will intensify during long slow
cooking. Add just 25 to 65 percent more spices as needed to balance the flavors.

• When preparing a soup or a stew, you may double all ingredients except
liquids, seasonings, and dried herbs. Increase liquid volume by half, or as
needed. The slow cooker lid collects steam, which condenses to keep foods moist
and maintain liquid volume. Do not double thickeners, such as cornstarch, at
the beginning. You may always add more thickener later if needed.

• When preparing baked goods or cheesecakes, it is best to simply prepare
the original recipe as many times as needed to serve more people.

Adding Ingredients at the End of the Cooking Time

Certain ingredients tend to break down during extended cooking. When
possible add these ingredients toward the end of the cooking time. These include:

• Milk, cream and sour cream - add during the last 15 minutes of cooking
• Seafood - add in the last hour of cooking time, unless the recipe
specifies otherwise.

Pasta and Rice
• For best results with pasta, cook in a pot of boiling water until just
tender. Add the pasta to the stoneware during the last half hour of cooking.
• For best results with rice, always use long grain converted rice. If it
doesn’t seem to cook completely after the suggested time, you may try adding an
extra 1 to 1 2/3 cup of liquid per cup of rice.


Beans must be softened completely before combining with sugar and/or acid
foods (NOTE: Sugar and acid have a hardening effect on beans and will prevent
softening). Dried beans, especially red kidney beans, should be boiled before
adding to a recipe. Cover the beans with 3 times their volume of unsalted
water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to
simmer 1 1/2 hours or until beans are tender. Soaking in water, if desired,
should be completed before boiling. Discard water after soaking or boiling.


• Due to the nature of a slow cooker, meat does not brown as it would if it
were cooked in a skillet or oven. It is not necessary to brown meat before
slow cooking, however, if you prefer the flavor and look of browned meat,
brown your meat in a skillet with a little oil, then place the meat in the
stoneware and follow the recipe as usual.
• Trim fats and wipe meats well to remove residue. (If meats contain fats,
brown in a separate skillet or broiler and drain well before adding to
cooker). Season with salt and pepper. Place meat in stoneware on top of vegetables.
• For roasts and stews, pour liquid over meat. Use no more liquid than
specified in the recipe. More juices in meats and vegetables are retained in slow
cooking than in conventional cooking.


• A specific liquid called for in a recipe may be varied if an equal
quantity is substituted (such as substituting a 10 1/2 ounce can of soup plus 4
ounces of water for a 14 1/2 ounce can of tomatoes OR 1/2 cup beef or chicken
broth for 1/2 cup of wine, etc).
• Roasts can be cooked without water when set on LOW. We recommend a small
amount, however, because the gravies are especially tasty. The more fat or “
marbling” the meat has, the less liquid you need. The liquid is needed to
properly soften and cook vegetables.

Herbs and Spices

When cooking with your Crock-Pot® slow cooker, fresh herbs will add
aromatic, fresh flavor and color to the finished dish but should be added at the end
of the cooking cycle. Dried herbs and spices, particularly ground or crushed,
can lessen in flavor during extended cooking time. Add half the amount of
dried herbs and spices recommended in the recipe at the beginning then taste
and adjust seasonings toward the end of the cooking cycle.

Most vegetables should be thinly sliced or placed near the sides or bottom
of the stoneware. Meats generally cook faster than most vegetables in a slow

Cooking Breads and Cakes

Here are some tips on making the delicious cakes found in the _Dessert_
(http://www.crock- pot.com/recipesc atdessert. aspx
) section of this web site:
• Do not over-beat breads and cakes. Follow all recommended mixing times.
• Do not add water to the slow cooker unless it specifically says to in the
• After breads and cakes have finished cooking, allow them to cook for 5
minutes before from the cake pan.

Cooking with Frozen Foods
You can cook frozen meats in your Crock-Pot® slow cooker, however it is best
to use the following guidelines:
• Add at least 1 cup of warm liquid to the stoneware before placing meat in
the stoneware.
• Do not preheat the slow cooker.
• Cook recipes containing frozen meats for an additional 4 to 6 hours on
Low, or an additional
2 hours on High.

Cooking Temperatures and Food Safety

• Cooking meats in your Crock-Pot® slow cooker is perfectly safe. According
to the U.S. Department of Agriculture, bacteria in food is killed at a
temperature of 165°F. Meats cooked in the Crock-Pot® slow cooker reach an internal
temperature of 170° in beef and as high as 190°F in poultry. It is important
to follow the recommended cooking times and to keep the cover on your slow
cooker during the cooking process.
• If your food isn’t done after 8 hours when the recipe calls for 8 to 10
hours, this could be due to voltage variations which are commonplace
everywhere; due to altitude or even extreme humidity. The slight fluctuations in power
do not have a noticeable effect on most appliances; however, it can
slightly alter the cooking times. Allow plenty of time, and remember, it is
practically impossible to overcook. You will learn through experience whether to
decrease or increase cooking times.
Removable Stoneware
The removable stoneware in your Crock-Pot® slow cooker makes cleaning easy.

Here are some tips on the use and care of your stoneware:
• Do not preheat the slow cooker.
• Your Crock-Pot® slow cooker makes a great server for hot beverages or
dips. Keep it on the Low setting to maintain the proper serving temperature.
• Because there is no direct heat at the bottom, always fill the stoneware
at least half full to conform to recommended times. Small quantities may be
prepared, however, cooking time will be affected.

Stewart's Potato Salad With Bell Peppers

This is absolutely the best potato salad I've ever had-enjoy!

Stewart’s Potato Salad with Bell Peppers

Ronni Lundy, Butterbeans to Blackberries

5 large Idaho potatoes

1 small onion finely chopped

1/2 cup finely chopped celery

1 small green pepper, seeded, stemmed, and finely chopped

2 ounces chopped pimento

3 hard boiled eggs, chopped

1 cup homemade mayonnaise

1/3 cup juice from pickle relish or sweet pickles

1 teaspoon lemon juice


freshly ground pepper

  • Boil the potato until tender. Let them cool, then peel and dice them into cubes about the size of a bouillon cube.
  • Put them into a large mixing bold and add the onion, celery, bell pepper, pimento, and eggs.
  • Toss lightly to distribute evenly.
  • Mix the mayonnaise, relish juice and lemon juice till well blended, then add it to the bowl and mix well.
  • Salt and pepper to taste.

For the full Stewart’s experience serve on chilled plates covered with ice berg lettuce and garnished with a lemon wedge. Pass crisp saltine crackers on the side.

Crockpot Chow Mein

Source: Year of Crockpotting

David and I have tried this recipe and we loved it!!

The Ingredients.

--1-2 lbs of meat (I used one pound of chicken breast)
--2 cups of water
--2 chopped yellow onions
--2-3 cups of chopped celery

--1/4 cup cornstarch
--1/4 cup soy sauce (La Choy and Tamari wheat-free are gluten free)
--3 T molasses
--1 can (16 oz) baby corn, drained
--1 can (6.5 oz) bamboo shoots, drained
--1 cup bean sprouts
--1 chopped red bell pepper

--salt and pepper to taste
--olive oil
--spaghetti or chow mein noodles (I used Trader Joe's brown rice spaghetti)

The Directions.

If you are using meat, put it into the crockpot. I used frozen chicken breast tenderloins. Add the chopped onion and celery, and two cups of water.

Cover and cook on low for 6-7 hours, or on high for 4. Shred meat carefully with two forks.

In a glass bowl, mix the cornstarch, soy sauce, and molasses. Mix to get rid of the little clumpy balls of cornstarch. I ended up needing to use my fingers to really break them up.
set aside.

Chop up the red bell pepper, and add it to the crockpot. Open the bamboo shoots and corn, drain liquid, and add remaining content. Add bean sprouts.

Stir in the sauce mixture.

Cover your crockpot again and cook on high for about an hour, or until flavors have melded and the added vegetables reach desired tenderness.

Before serving, cook pasta according to package instructions. I heavily salted my water before adding the pasta (about 1 tablespoon of kosher salt) and added some olive oil.

When the pasta reaches the al dente stage, drain it and set aside. Heat some olive oil in a large frying pan or wok, and add some salt and pepper, if desired (I didn't add any pepper). On high heat, toss the cooked pasta in the olive oil and salt, allowing it to sizzle a bit and get a tiny crust on some of the noodles.

Serve the noodles with the crockpot vegetables and meat.

5 Minute Chocolate Mug Cake

5-Minute Chocolate Mug Cake

4 tablespoons sugar
4 tablespoons all-purpose flour
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips, optional
Small splash of vanilla

Add dry ingredients to a mug and mix well.

Add egg and mix thoroughly

Pour in milk and oil and mix well.

Add the chocolate chips, if using, and vanilla and mix again.

Put mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug.
Allow to cool a little.

Peach Cobbler in A Mug

Peach Cobbler in a Mug

1 tablespoon butter or margarine
2 tablespoons granulated sugar
2 tablespoons flour
1 tablespoon instant nonfat dry milk
1/8 teaspoon baking powder
1/8 teaspoon cinnamon
Dash of salt
2 tablespoons water
1 (4-ounce) snack-size container of diced peaches, well-drained
Microwave 1 tablespoon butter or margarine in mug until melted, about 20 seconds on high power. Combine sugar, flour, instant dry milk, baking powder, cinnamon, salt and water; add to cup.

Stir with a fork until well blended.

Add well-drained peaches on top of batter. Do not stir.

Microwave for 2 minutes on 70 percent power.
Let stand in microwave 1 minute.
Remove from oven and let stand until cool enough to eat.

Scalloped Chicken and Noodles

Recipe By :JoAnna M. Lund
Serving Size : 4 Preparation Time :0:00
Categories : Casserole Chicken Dish
Pasta Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Healthy Request Cream of Chicken Soup -- (1 oz.) (1 to 10 3/4)
1/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
1/2 cup finely chopped onion
1 1/2 cups hot cooked noodles -- rinsed and drained
1/2 cup frozen peas -- thawed
1 cup diced cooked chicken breast -- (6 oz.)
1/2 cup sliced mushrooms -- (one 2.5 oz can) drained
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
5 Ritz Reduced Fat Crackers -- made into crumbs
1/4 cup grated Kraft fat-free Parmesan Cheese -- (3/4 oz.)

Preheat oven to 350. Spray an 8x8 pan with butter-flavored cooking spray. In medium saucepan, combine chicken soup, dry milk powder, water, and onion. Cook over medium heat until mixtrure is heated through, stirring often. Stir in noodles, peas, chicken, mushrooms, parsley flakes, and black peppper. Spread mixture into prepared baking dish. In small bowl, combine cracker crums and Parmesan cheese. Evenly sprinkle cracker mixture over top. Bake for 30 minutes. Place baking dish on on a wire rack and let set for 2-3 minutes. Divide into 4 servings.

1. 1 1/4 cups uncooked noodles usually cooks to about 1 1/2 cups.
2. Thaw peas by placing in a colander and rinsing under hot water for one minute.

3. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

HE: 1 3/4 protein; 1 1/4 bread; 1/2 vegetable; 1/4 skim milk; 1/2 slider; 5 optional calories

268 Calories; 4 gm fat; 22 gm protein; 36 gm carbohydrates; 565 mg sodium; 99 mg calcium; 3 gm fiber

Diabetic: 2 Meat; 2 Starch

Low Sodium Sloppy Joe Seasoning Mix

Makes 3 tablespoons


Sloppy Joe Seasoning Mix


This dish is a definite man pleaser and certainly qualifies as comfort food if you like creamy texture.

1 lb. ground beef
1 onion, chopped
1 tbsp. butter
1 tsp. salt
1/2 tsp. pepper
2 (8 oz.) cans tomato sauce
8 oz. uncooked noodles
1 c. cottage cheese (ff)
8 oz. cream cheese (ff or neufchatel)
1/4 c. sour cream (ff)
1/2 c. sliced green onion
1/4 c. chopped green pepper

Brown beef and chopped onion in butter in a skillet. Stir in salt,
pepper and tomato sauce. Remove from heat. Boil noodles according to
directions on package. Drain. Combine cottage cheese, cream cheese,
sour cream, green onion and green pepper.

In a 3 quart casserole, spread half the noodles, cover with cheese
mixture; top with remaining noodles. Pour ground beef mixture over
top. Bake in oven at 350 degrees for 40 minutes. Serve hot. Can be
frozen for use within 4 months.

Garden Vegetable Chopped Salad

SOURCE: kraftfoods.com

Prep Time:
10 min
Total Time:
10 min
6 servings, 1 cup each

What You Need!

6 cups chopped romaine lettuce
1 cup chopped broccoli
1/2 cup matchstick-cut or shredded carrots
1/2 cup KRAFT Light Ranch Dressing
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled

Make It!

TOSS lettuce with broccoli, carrots and dressing.

TOP with cheese and bacon.

Kraft Kitchens Tips

A 10-oz. pkg. of torn romaine lettuce will yield 6 cups-- just what you need to make this flavorful salad.

Nutrition Information

6 g
2 g
15 mg
390 mg
8 g
2 g
3 g
5 g
Vitamin A
90 %DV
Vitamin C
40 %DV
15 %DV
4 %DV
Healthy Living Information
Good source of calcium
Good source of vitamin A or C
Diet Exchange
1/2 Starch + 1 Meat (L) + 1/2 Fat

Nutrition Bonus

The broccoli and lettuce team up in this crunchy salad to provide an excellent
source of vitamin C. In addition, the lettuce is rich in vitamin A and the cheese
provides calcium!

Carb Choices: 1/2