Saturday, March 28, 2009


2 cups canned french fried onions
2 tbsp flour
4 boneless, skinless chicken breast halves
1 egg, beaten

Preheat oven to 400 degrees.

In a large zip-top plastic bag, combine flour and onions; crush onions. Put egg into a shallow bowl and dip chicken into egg. One piece at a time, shake chicken in the plastic bag to coat. Place on a baking sheet lightly sprayed with vegetable oil spray and bake at 400 degrees for 20 minutes or until cooked through.


16 to 20 large fresh button mushrooms
3/4 cup (1 small) zucchini, shredded
2 tbsp sliced green onion
1 tbsp water
1/3 cup grated Parmesan cheese

Remove mushroom stems and chop. Set mushroom caps aside.

In medium saucepan combine mushroom stems, zucchini, green onion, and 1 tablespoon water. Cook and stir over medium heat until vegetables are tender. Drain mixture. Stir Parmesan cheese into vegetable mixture. Divide the vegetable mixture among the mushroom caps, stuffing caps evenly. Place stuffed mushrooms in a 13x9x2-inch baking dish. Bake in a 375 degree oven for 8 to 10 minutes or until mushroom caps are tender. Serve warm. May be used as an appetizer or as a side dish.

Friday, March 27, 2009


1 1/2 cups all-purpose flour
1 1/4 cups whole-wheat flour
3/4 cup quick cook oats
1/2 cup wheat germ
2 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk
2 tbsp honey

Preheat oven to 425 degrees. Spray a large baking sheet with cooking oil spray; set aside.

In a large mixing bowl, mix all-purpose flour, whole-wheat flour, oats, wheat germ, baking soda, and salt. In a small bowl, whisk together the buttermilk and honey. Add the buttermilk mixture to the flour mixture and stir to combine until a soft dough is formed. Turn dough out onto a floured surface and divide in half. Shape each half into a round loaf. Place loaves on the prepared baking sheet about 3-inches apart. Bake at 425 degrees for 10 minutes. Reduce heat to 400 degrees and continue baking 10 minutes more or until bread sounds hollow when tapped. Allow to cool for 15 minutes before slicing.

Note: Sprinkle a few dry oats over the top before baking, if desired.


1 pkg (10-oz) romaine lettuce blend
1 can black beans, rinsed and drained
1 pint tiny tomatoes, halved
1 pkg (10-oz)frozen whole kernel corn, microwaved and cooled
3/4 cup thinly sliced radishes
1/2 small red onion, peeled and sliced
1 ripe avocado, peeled, cored, chopped
1 cup chopped red bell pepper
1/2 cup crumbled feta cheese
Freshly ground black pepper

Put frozen corn in a microwave-safe bowl, cover and cook about 10 minutes stirring halfway through cooking. Toss corn with remaining ingredients in a large bowl just before serving. Pour Honey-Lime Dressing over the salad and serve.


1/4 cup fresh lime juice
1/4 cup Canola oil with Omega 3 DHA
1/4 cup red wine vinegar
2 tbsp honey
2 tbsp finely chopped fresh cilantro
2 tsp minced garlic

Using a wire whisk, mix all ingredients together in a small bowl until well combined. Pour over salad at serving time.

This recipe serves 8 to 10 people.


2/3 cup Marzetti's Roasted Garlic Italian Vinaigrette
4 cups broccoli flowerets
1 pkg (6-oz) sliced button mushrooms
1/4 cup chopped fresh parsley
3 scallions, 4-in green and white parts, cut into 1/4-inch pieces
1/2 red bell pepper, cut into small pieces
1/2 yellow bell pepper, cut into small pieces

Bring a large pot of water to a boil. Cook broccoli for 2 minutes. Drain. Rinse and cool under cold running water. Combine the mushrooms, parsley, and scallions in a bowl. In a serving bowl, combine the broccoli, mushroom mixture, and red and yellow peppers. Toss with the vinaigrette.

Thursday, March 26, 2009


25 vanilla caramels
2 tbsp water

In a 4-cup glass measuring cup (or other microwave safe bowl, cook the caramels and water, uncovered, on high heat for two to three minutes or until soft enough to stir smooth. Stir once to blend creamy. Use to top ice cream or wherever caramel sauce is needed.

Wednesday, March 25, 2009

Quick and Easy Butter Bean Soup

1 1/2 cups finely chopped celery
1 cup finely chopped carrots
3/4 cup finely chopped onion
3 tbsp extra-virgin olive oil
3 tbsp all-purpose flour
4 cups water
1 can (16-oz) baby butter beans
1 can (16-oz) speckled (or large) butter beans
1 can (14-oz) Italian-style diced tomatoes
1 tsp dried basil

In a large saucepan, heat oil and add celery, carrots, and onions. Cook until vegetables are soft, stirring frequently. Add flour and cook, stirring, about a minute. Gradually add the water, stirring continually until smooth. Add the beans, tomatoes, and basil to the pan and bring to a boil. Reduce heat to simmer and cook about 20 minutes, until thickened slightly. Add salt and pepper to taste, if desired.

Note: You can add a cup of diced ham when you add the beans for a ham and beans soup.

Friday, March 13, 2009


This recipe is quick and easy because it uses meatballs from the grocer's freezer.

24 frozen meatballs
1 jar spaghetti sauce with garlic and onion
2 cups shredded mozzarella cheese
4 (6-inch) hoagie rolls
shredded lettuce, optional

Thaw meatballs in the microwave for 1 to 2 minutes. In a medium saucepan, heat the meatballs with the spaghetti sauce for about 15 minutes, stirring occasionally. Open hoagie rolls and lay out on platter. Place 6 meatballs on the bottom of each roll. Add a little sauce over the meatballs. Top with the shredded mozzarella cheese and add lettuce, if desired.

Note: File Photo

Tuesday, March 10, 2009


3 cups sugar
1 1/2 cups fresh buttermilk
1 tsp baking soda
1/2 cup butter
1/2 cup chopped pecans

Mix soda into the buttermilk and let stand for 3 minutes. Cook all ingredients, except pecans, together to the soft ball stage. Cool slightly, add nuts and beat until creamy. Spread into a dish or pan that has been sprayed with nonstick spray. Allow to cool and cut into squares.

Note: File Photo

Monday, March 9, 2009


1 lb zucchini
1 can (12-oz) whole kernel corn, drained
1 tsp salt
1/4 tsp pepper
1 jar (2-oz) chopped pimento, drained
1 tsp garlic salt
1/2 cup Mozzarella cheese, shredded

In a large skillet, lightly sprayed with cooking spray, combine the zucchini, corn, salt, pepper, pimento, and garlic salt. Cover and cook over medium heat, stirring occasionally, for about 10 minutes or until the squash is crisp tender. Stir in the cheese; heat thoroughly and serve.

Friday, March 6, 2009


1 1/2 cups water
1 tbsp butter
1/4 tsp salt
1 1/4 cups pre-cooked rice
2 cups milk, divided
1/2 cup golden raisins
1 egg, beaten
4 tsps cornstarch
1/4 cup honey
1 tsp vanilla
1 tsp orange peel, grated

In a heavy saucepan, bring the water, butter, and salt to a boil; stir in rice. Cover and remove from the heat; let stand 5 minutes. Stir in 1 1/2 cups of the milk and the raisins. Cook over medium heat about 15 to 20 minutes or until thickened, stirring constantly. Mix together the remaining milk, egg, and cornstarch; slowly stir the mixture into the rice mixture. Cook another 2 minutes. Stir in honey, vanilla, and orange peel. Cool to warm, stirring occasionally. Serve while warm.

Thursday, March 5, 2009


1/4 cup butter
2 carrots, shredded
1 stalk celery, thinly sliced
1 tsp dried onion flakes
1/4 cup flour
1/8 tsp fresh ground black pepper
4 cups milk
8-oz smoked bratwurst, sliced
2 cups cubed Velveeta-style cheese

In a large saucepan, melt the butter. Add the carrots and celery to the butter and cook until tender; add the onion flakes. Stir in the flour and pepper until blended. Add the milk, stirring while you pour it in. Add the bratwurst to the mixture. Cook and stir soup over medium heat for 8 to 10 minutes until thickened and bubbly. Cook and stir another minute. Add the cheese to the mixture and continue to cook, stirring constantly, until the cheese is melted.

Wednesday, March 4, 2009


1 cup sour cream
1 tbsp cheesy Italian dry salad dressing mix
2 pkg (10-oz each) frozen chopped spinach
1 jar (6 to 8-oz) marinated artichoke hearts
1/2 cup cherry tomatoes

Combine the sour cream and the dry salad dressing mix; set aside.

Place frozen spinach in a 1 1/2 to 2-quart casserole dish, cover and microwave 6 minutes until thawed. Fold the undrained artichoke hearts into the spinach along with the sour cream mixture. Replace the cover. Continue to microwave another 8 minutes. Remove from the microwave and stir the mixture. Top with 1/2 cup cherry tomatoes that have been halved. Cook another minute or two.

Note: To serve as an appetizer, omit the tomatoes. Cover the top with sharp cheddar cheese instead of the tomatoes. Serve with an assortment of whole-wheat crispy crackers or bread sticks.

Sunday, March 1, 2009


1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 pkg (12-oz) semi-sweet chocolate chips
1 cup chopped nuts

Preheat oven to 375 degrees.

In a large mixing bowl, beat butter, granulated sugar, brown sugar, and vanilla together until creamy. Add eggs to the sugar mixture and beat well. Stir together the flour, cocoa powder, baking soda, and salt. Gradually add the flour mixture to the sugar mixture, beating until well blended. Stir in chocolate chips and nuts. Drop by rounded teaspoons onto ungreased baking sheets. Bake 8 to 10 minutes or until set. Cool slightly on cookie sheets then remove to wire racks to cool completely.

Yield: About 5 dozen cookies