HOMEMADE CHEDDAR CRACKERS

I have included this recipe in my quick fix recipes because it requires very little time.  It does, however, require chilling time after mixing and before baking.

1/2 cup butter, softened
2 cups shredded Cheddar cheese, room temperature
1/2 tsp salt
cayenne pepper to suit your taste
1 tsp oregano
1/2 envelope dry onion soup mix
1 cup all-purpose flour

Preheat oven to 375 degrees.

Combine the butter and cheese in a bowl; mix well.  Add the salt, cayenne pepper, oregano, dry onion mix, and flour; mix together well.  Shape the mixture into 2 equal rolls approximately 1-inch in diameter and wrap in aluminum foil.  Chill until firm enough to slice.

Slice the rolls into 1/4-inch (24 slices per roll) slices.  Place slices on an ungreased nonstick baking sheet.  Bake for 12 minutes or until light brown.  Cool on a wire rack.

file photo of this recipe

VARIGATED POTATO LATKES

1 large russet potato, peeled, grated or shredded

1 medium zucchini, grated
1 medium carrot, peeled and grated
1/2 small onion, grated
2 eggs, lightly beaten
1/3 cup panko breadcrumbs
1 tbsp green onion, including tops, sliced thin
1/2 tsp salt
1/2 tsp freshly ground black pepper
canola oil for frying

Roll the grated vegetables in two kitchen towels stacked together to absorb any moisture.  Squeeze out as much moisture as possible.

In a large mixing bowl, combine the vegetable mixture with the eggs, breadcrumbs, green onion, salt, and pepper.  Using your hands, mix until very well combined.

In a large and deep-frying pan, pour the oil 1/4-inch deep and heat over medium heat until hot.  Use your hands to form mixture into golf ball sized balls.  Using a large, slotted spoon, drop balls into the hot oil a few at a time.  Smash each ball into about a 4-inch circle, spaced far enough apart for the oil to flow between them.  Cook, turning only once, until golden brown on each side.  This should take about a total of 5 minutes per latke.  Drain latkes on paper towels.  Repeat until all are done. 

Yield: about 12 latkes.
Serve with applesauce or sour cream, if desired.  Personally, I like mine with spicy brown mustard.

This is the file photo.

EASY CHICKEN CASSEROLE

1 can (10 3/4-oz) low-fat condensed cream of chicken soup

1/2 cup low-fat milk
dash of freshly ground black pepper
3 cups chopped or shredded cooked chicken (or turkey)
1 pkg (10-oz) frozen mixed vegetables, thawed and drained
1 can (4-oz) mushroom stems and pieces, undrained
3 cups corn flake-type cereal, crushed down to half that amount
2 tbsp butter, melted
1/4 tsp ground thyme

Preheat oven to 350 degrees.
Spray a 2-quart oblong baking dish with nonstick cooking spray; set aside.

In a large bowl combine the soup, milk, and pepper until the milk and soup are blended.  (I like to stir with a whisk.)  Stir in the chicken, vegetables, and mushrooms.  Pour the mixture into the prepared baking dish. 

In a separate bowl, combine the cereal, butter, and thyme.  Sprinkle over the top of the chicken mixture.  Place in the 350-degree oven and bake 35 to 40 minutes or until brown and bubbly.

Yield: 6 servings

This recipe is okay for most diabetics (1 serving) as it has 23 grams of carbs to 26 grams of protein per serving.

file photo for reference

MOSTACCIOLI AL FREDO

1 pkg (16-oz) mostaccioli, cooked according to pkg directions

1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder

Drain the mostaccioli.

In a large pan or Dutch oven heat the cream and butter on low heat; do not boil.   Add the cooked mostaccioli, Parmesan cheese, parsley, and seasonings.  Toss gently to coat.  Serve immediately.

Yield: 6 to 8 servings

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MEATBALLS AND VEGETABLES SKILLET MEAL

1 bag frozen meatballs, partially thawed OR your own cooked meatballs you have made ahead

1 can (10 1/2-oz) cream of mushroom soup
1/2 cup milk
1 pkg (9-oz) frozen French-style green beans
1 pkg (10-oz) frozen corn

In a large skillet, stir the soup and milk together until smooth. Place the frozen beans and corn in the skillet; add the meatballs. Place lid on skillet and heat to boiling over medium heat. Reduce the heat to low and cook 5 minutes. Stir and cook another 5 to 10 minutes until heated through.

file photo - not this exact recipe

SALAD WITH TOASTED ALMONDS AND RASPBERRY DRESSING

DRESSING:

2 cups frozen raspberries, thawed
2 cups wine vinegar
2/3 cup olive oil
1 tsp honey
2 garlic cloves, crushed

Puree raspberries in blender or food processor; strain through a sieve and discard seeds. Pour into a jar.  In a jar with a tight filling lid combine 1/3 cup of the raspberry vinegar with the olive oil, honey and garlic; shake vigorously until well mixed.

SALAD:
8 cups mixed salad greens
1/2 large red bell pepper, julienned
1/2 cup finely diced carrot
1/2 cup seedless grape halves
1/4 cup toasted almonds

Arrange the salad ingredients on individual salad plates or in a large salad bowl.  Serve with the above raspberry dressing.

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SPICY PORK STEW

1 lb pork tenderloin, cut into bite-size pieces

salt to taste
pepper to taste
1 tbsp canola oil
20 to 24-oz frozen mixed vegetables of your choice
2 garlic cloves, minced
1/4 to 1/2 tsp (depending on taste) cajun seasoning
1 can (4 1/2-oz) diced green chiles
1 tsp cumin
1 cup water
fresh cilantro for garnish

In a Dutch oven, heat the oil over medium-high heat.  Lightly sprinkle the meat cubes with salt and pepper; add to the oil and cook 4 to 5 minutes until browned.  Stir in the vegetables-except for 1 cup you reserve, cajun seasoning,and cumin. 

Place the reserved vegetables, garlic, and green chilies into a blender container and blend until smooth; pour mixture into the Dutch oven.  Bring the stew to a boil, reduce the heat and simmer for 15 to 20 minutes until the meat is done and the vegetables are tender, stirring occasionally.

To serve, ladle into soup bowls and top each with a couple sprigs of the fresh cilantro.

Yield: 4 servings

Note:  Yummy served with crusty, lightly toasted bread.
 

 

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CHICKEN & WILD RICE CASSEROLE

4 slices cooked bacon, save 3 tablespoons of the drippings

3/4 cup diced carrot

8-oz fresh mushrooms, sliced

1/2 cup diced celery

1 cup sliced leeks

1 tbsp minced garlic

Salt to taste

Black pepper to taste

4 cup cooked brown and wild rice blend (about 2 cups dry)

2 cups shredded rotisserie chicken

2 cups sour cream

1/2 cup slivered almonds, toasted

1/4 cup chopped fresh parsley

2 tbsp chopped fresh thyme

2 tbsp fresh lemon juice

8-oz Monterey Jack cheese, shredded

1/2 cup grated Parmesan cheese

Preheat oven to 400-degrees. Lightly grease a 2-qt baking dish.

In the reserved bacon drippings, in a large skillet over medium heat, cook carrot until beginning to soften, about 4 minutes. Add the mushrooms and celery to the skillet cooking until mushrooms start to soften then add the leeks and garlic; season veggies with the salt and pepper to taste. Transfer the mixture to a large bowl.

Stir the rice, chicken, bacon, sour cream, almonds, parsley, thyme, and lemon juice into vegetable mixture. Transfer mixture to the prepared baking dish.

Combine the Monterey Jack and Parmesan cheeses and sprinkle over the casserole. Bake at 400-degrees 25-30 minutes until the cheese begins to brown and casserole is heated through.

Yield: 8 servings

recipe idea and photo from CruisineAtHome.com

WENDY'S HOMEMADE CHOCOLATE FROSTY

BUTTERSCOTCH-APPLE-WALNUT MUFFINS

1/2 cup whole-wheat flour

1 1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
2 large eggs
1 cup canola oil
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp vanilla extract
4 cups chopped Granny Smith apples
3/4 cup butterscotch chips
1 cup chopped walnuts

Preheat oven to 350 degrees.
Grease 12 muffin tin cups or line 12 cups with paper liners; set aside.

In a bowl mix the flours, cinnamon, and baking soda together; set aside.

In a large mixer bowl beat the eggs and add the canola oil, both sugars, vanilla extract, and apples mixing well.  Add the flour mixture and mix just until moistened.  Stir in the butterscotch chips and walnuts.  Spoon the batter into the prepared muffin cups.

Bake muffins for 15 to 20 minutes at 350 degrees.  Muffins are done when a wooden toothpick inserted in the center comes out clean.  Remove to a wire rack to cool.

 

file photo