Friday, February 26, 2010


2 pkgs (7-oz each) blueberry muffin mix (I used Martha White)
2/3 cup milk
1 egg, beaten
2 tsp lemon juice
1 tsp orange juice
1 tsp grated lemon peel
1 tsp grated orange peel

Preheat oven to 425 degrees. Spray 12 muffin cups with nonstick cooking spray; set aside.

In a medium bowl combine the milk, egg, lemon juice, orange juice, lemon peel and orange peel. Stir together to blend then add the muffin mix; stir together just until moistened. Fill the prepared muffin cups about 2/3 full each. Bake 12 to 16 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan about 2 to 3 minutes then add the glaze to the warm muffins.

Glaze: Mix together 1/2 cup powdered sugar and 1 tablespoon of lemon or orange juice. Drizzle over the warm muffins.

Friday, February 19, 2010


1 can fruit cocktail
2 cups sugar
2 cups all-purpose flour
2 eggs
1 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
2 tsp baking soda

Preheat oven to 350 degrees. Grease and lightly flour a 9 x 13-inch baking pan; set aside.

In a large mixing bowl combine the fruit cocktail, including juice, sugar, and eggs. Sift together the flour, salt, cloves, cinnamon, and baking soda. Mix into the fruit cocktail mixture. Blend together well. Pour the mixture into the prepared pan and bake for 30 to 35 minutes or until done.

Sprinkle with powdered sugar, serve with a dollop of whipped topping and fruit, or frost with your favorite frosting.

Thursday, February 18, 2010


1 tbsp butter
4 skinless, boneless chicken breast halves
1 can (10 3/4-oz) Condensed Cream of Chicken Soup, undiluted
2 tbsp water
2 tbsp dry white wine
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
4 cups hot cooked medium egg noodles, tossed with butter

In a medium skillet, over medium-high heat, melt the butter. Add the chicken and cook for 10 minutes or until browned; set aside. To the skillet, add the soup, water, wine, Swiss cheese and chopped ham. Heat the mixture to boiling, stirring often. Return the chicken to the pan; reduce heat to low. Cover the pan and cook for 5 more minutes or until the chicken is no longer pink and its juices run clear, stirring occasionally.

Serve over the hot buttered noodles. Sprinkle with chopped fresh parsley, if desired.

Tuesday, February 16, 2010


2 cups brown sugar
3 cups boiling water
1/2 stick butter

In the pan you plan to bake the pudding in, mix the above ingredients. Bring mixture to a boil and boil for 10 minutes.

1/2 cup granulated sugar
2 tbsp butter, melted
1/2 cup milk
1 1/2 cups all-purpose flour
2 tsp baking powder
1 cup chopped pecans
1 cup chopped dates
2 tsp vanilla

Sift the sugar, flour, and baking powder into a medium bowl. Add the melted butter, milk, and vanilla. Stir to blend. Stir in the chopped pecans and chopped dates. Drop the mixture by spoonfuls into the hot syrup. Mix slightly and place in a preheated 375 degree oven. Bake for 20 minutes. Serve warm with whipped cream.

Friday, February 12, 2010


1 tbsp cornstarch
1 can (14 1/2-oz)diced tomatoes, undrained
1 can (8-oz)tomato sauce
1/4 cup reduced-sodium chicken broth
1/4 cup dry red wine (or additional chicken broth)
1/2 tsp thyme
1/2 tsp basil
1/4 tsp salt
1-lb boneless, skinless chicken breasts, cut into strips
2 cloves of garlic, minced
1 tbsp canola oil
1 small yellow onion, diced
1 medium green bell pepper, julienned
1 small eggplant, peeled and cut into cubes
Hot cooked spaghetti
2 tbsp grated Parmesan cheese

Drain the tomatoes, pouring the juice into a medium bowl. Set the tomatoes aside. To the juice in the bowl stir in the cornstarch and add the tomato sauce, chicken broth, wine-if using, basil, thyme, and salt; combine until smooth. Set mixture aside.

In a large nonstick skillet or Chinese wok, heat the canola oil. Stir-fry the chicken and garlic in the hot oil until it is no longer pink. Remove chicken and keep warm.

In the same skillet, stir-fry the onion and bell pepper for 4 minutes. Add the eggplant to the skillet and stir-fry for another 4 to 5 minutes or until tender. Stir the sauce in the bowl and add to the pan. Bring mixture to a boil, cook and stir for 2 minutes or until thickened. Add the chicken and tomatoes to the skillet and heat through. Serve over the hot spaghetti; sprinkle with the Parmesan cheese.

Yield: 4-servings

Note: This dish is also suitable for diabetics as it contains 17 carbs to 30 g protein per cup, including the spaghetti. Even better for you if make it with whole-wheat spaghetti.

Friday, February 5, 2010


1/2 lb fresh mushrooms, sliced
1 medium zucchini, sliced
1/2 cup sliced green onions
2 cans whole kernel corn, drained
2 medium tomatoes, seeded and diced
1 tsp dried basil
3/4 tsp salt
1/4 tsp black pepper
6 8-in flour tortillas
2 cups shredded reduced-fat cheddar/Monterrey Jack cheese blend
3/4 cup your favorite salsa
sour cream

Coat a large nonstick skillet with nonstick cooking spray. Add the mushrooms, zucchini, and green onions to the skillet and saute until tender. Add the corn, tomatoes, basil, salt, and black pepper; cook another 2 to 3 minutes until heated through. With a slotted spoon, spoon the filling evenly over 1/2 of each tortilla. Sprinkle the cheese over the veggies and fold the tortilla over. Lightly spray the tops of each tortilla with the nonstick cooking spray. Bake, uncovered for 10 to 12 minutes at 400 degrees, or until golden brown. Serve with the salsa and sour cream.