Thursday, March 25, 2010

QUICK SAUCY CHICKEN STIR-FRY

3 tbsp canola oil
1 cup broccoli flowerets
1 cup cauliflowerets
3/4 cup 2-inch julienned carrots
1/4 cup sliced green onion
1 garlic clove, minced
1 lb boneless skinless chicken breasts, cut into thin strips
1/2 cup mayonnaise or salad dressing
1 tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp crushed red pepper flakes, optional
Hot cooked brown rice to serve 4

Heat 1 tablespoon of the canola oil in a wok or large skillet over medium-high heat. Add the broccoli, cauliflower, carrots, green onion, and garlic and stir-fry about 5 minutes or until the vegetables are tender. Remove the vegetables from the pan.

Add the last 2 tablespoons of the oil and the chicken strips to the pan. Stir-fry the mixture about 5 minutes or until tender. Reduce the heat and return the vegetables to the pan with the chicken. Add the salad dressing, soy sauce, ginger, and red pepper flakes, if using. Simmer one to two minutes, stirring occasionally.
Serve over the hot rice.

Yield: 4 servings

Wednesday, March 24, 2010

HOMEMADE STRAWBERRY JAM IN MINUTES

1 qt ripe strawberries
4 cups sugar (or Splenda for diabetics)
3/4 cup water
1 box sure-jell or other fruit pectin (for diabetics they make one for sugar substitute products)

Mash the strawberries, being sure you have 2 cups. Put into a large bowl and add the sugar OR Splenda granular. Set aside for about 10 minutes if using sugar or 15 minutes if using Splenda, stirring occasionally.

In a small saucepan stir the fruit pectic into the water. Bring to a boil over high heat, stirring constantly. Boil for 1 minute. Stir the hot mixture into the fruit mixture in the bowl. Stir together for about three to five minutes until the sugar or Splenda is completely dissolved.

Pour the jam into freezeable plastic containers to a half-inch from the lid. Cover with lids and let stand at room temperature for 24 hours. Store one container in the refrigerator (it is now ready to use) and freeze the remaining containers.

Yield: 6 cups

Note: Jam may be kept in the refrigerator for 3 to 4 weeks. May be kept in the freezer for a year. Thaw frozen jam in the refrigerator.


Tuesday, March 23, 2010

QUICK AND EASY TANGY COLESLAW

1 pkg (16-oz) cabbage/carrot slaw mixture
1/2 cup low-fat mayonnaise
1/2 cup plain fat-free yogurt
3 tbsp sugar or Splenda granular
1 tbsp + 1 tsp prepared horseradish
2 tsp dry mustard
1/2 tsp salt

Combine the mayonnaise, yogurt, sugar OR Splenda, prepared horseradish, dry mustard, and salt in a medium to large bowl. Add the slaw and toss together well. Cover and chill before serving.

Note: This makes a great dressing for pork sandwiches, wraps, etc.


Sunday, March 21, 2010

CHOCOLATE SCOTCHEROOS

1 cup sugar
1 cup white corn syrup
1 pkg (12-oz) chocolate chips
1 pkg (12-oz) butterscotch chips
1 cup creamy peanut butter
6 cups crispy rice cereal

In a 3-quart saucepan, combine the sugar and corn syrup. Cook the mixture over a medium heat, stirring frequently, until the mixture begins to boil. Remove the pan from the heat. Stir in the peanut butter until melted, mixing well. Add the crispy rice cereal and stir until well blended. Press the mixture evenly into the prepared pan. In the microwave or on the stove over hot, not boiling, water, melt the chocolate chips with the butterscotch chips. When completely melted and blended, spread the mixture evenly over the cereal mixture. Allow to cool. Cut into squares or rectangle bars.

Note: In extremely hot weather, keep refrigerated.


Saturday, March 13, 2010

TEX-MEX MADE EASY DISH

4 cups water
1 cup chopped onion
1 cup chopped green bell pepper
1/4 tsp salt
1/4 tsp pepper
1 pkg (1 1/4-oz) taco seasoning mix, divided
4 cups uncooked instant rice
2 cans (8-oz each) no-salt added tomato sauce
1 lb lean ground beef
1 can (16-oz) fat-free refried beans
1 pkg (8-oz) reduced-fat shredded Mexican blend cheese

Preheat oven to 350 degrees.

In a large saucepan, combine the water, chopped onion, chopped bell pepper, salt, and pepper along with half the packet of taco seasoning mix. Bring the mixture to a boil over medium-high heat. Remove from the heat. Stir in the rice and allow to stand, covered, for 5 minutes. Stir in the tomato sauce.

Meanwhile, cook the ground beef in a large nonstick skillet over medium-high heat until thoroughly browned, stirring to crumble. Drain and rinse with hot water. Return to the skillet and stirring in the remaining half of the taco seasoning mix.

Spray a 9 x 13-inch baking pan or dish with nonstick cooking spray. Spread half the rice mixture into the bottom of the pan or dish. Spread the beans evenly over the rice mixture. Top rice with the beef mixture and sprinkle beef with half the package of cheese. Spread remaining rice mixture over the cheese; top with remaining cheese. Bake at 350 degrees for 10 to 15 minutes until cheese melts and casserole is bubbly.

Serve with salsa, sour cream or other condiments, if desired.

Wednesday, March 10, 2010

STRAWBERRY ICE CREAM PARFAIT PIE

1 baked pastry crust or graham cracker crust
1 pkg (4-serving size) strawberry gelatin
1 1/4 cup boiling water
1 pint vanilla ice cream
1 cup strawberries, halved or sliced
Whipped cream for garnish, if desired
Whole strawberries for garnish, if desired.

Mix the gelatin and boiling water. Spoon in the ice cream, stirring until melted. Place in the refrigerator until thickened but not set (15 to 20 minutes). Remove from the refrigerator and stir in the strawberries. Pour mixture into the pastry shell or graham cracker crust. Before serving pipe a decorative border of whipped cream around the outer edge of the pie. Top whipped cream with whole strawberries, if desired.


Monday, March 8, 2010

SOUTHWEST CHICKEN SKILLET

1 tbsp vegetable oil
4 boneless, skinless chicken breasts, cut into chunks
1 cup uncooked long-grain rice
2 cans (10-oz each) diced tomatoes and green chilies
1/2 cup water
2 or 3 green onions, thinly sliced (reserve some for garnish)
1 cup shredded Mexican Blend cheese
Sour cream, if desired

In a large nonstick skillet, over medium heat, heat oil. Add chicken and cook around 5 minutes, or until no longer pink, stirring frequently. Stir in the rice, tomatoes, water, and onions. Bring the mixture to a boil. Cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir mixture, top with the cheese and reserved green onion. Cover and cook another 5 minutes or until the cheese melts. Top with sour cream before serving, if desired.