Wednesday, August 31, 2011


8 minute steaks, 1/4-inch thick
8 onion rolls
bottled blue cheese dressing
salt to taste
pepper, optional

Place the steaks on grill, 2-inches from the hot coals. Cook approximately 5 minutes, turning once. Season with salt and pepper.

Split the onion rolls and brush with butter. Place cut side down on the grill for 2 to 3 minutes. Remove the rolls from grill and spread desired amount of blue cheese dressing on the cut side of one of the rolls.

To serve, place steaks on the rolls. Add any condiments you desire.

Saturday, August 27, 2011


4 to 6 skinless boneless chicken breasts
1 tsp extra-virgin olive oil
1/2 tsp fresh ground black pepper
1/2 tsp salt
1/2 cup chopped onion
1 garlic cloves, pressed
1 tsp basil
1/2 tsp oregano
3 large tomatoes, chopped
1/2 cup wine vinegar
1/2 lb uncooked whole-wheat spaghetti

Season chicken breasts with the pepper and salt. Spray a large nonstick skillet with nonstick cooking olive oil spray and brown chicken on both sides.

In another skillet, saute the onion and garlic in the olive oil for 4 to 5 minutes. Add the tomatoes, oregano, basil, and wine vinegar and bring to a boil. Cook mixture for about 10 minutes until the sauce thickens.

Add the chicken to the sauce and cook for another 15 minutes or until the chicken is cooked through.

Meanwhile, cook the pasta according to the package directions.

Serve the chicken and sauce over the hot pasta.

NOTE: Serve this dish with a green salad for a healthy meal.

Friday, August 26, 2011


2 tbsp butter
1 tbsp all-purpose flour
1 package (5.5-oz) of Noodles Romanoff
1 1/2 cups milk
2 dozen frozen meatballs
2 tsp parsley flakes
2 tbsp butter

In a large skillet, melt the first two tablespoons of butter. Remove skillet from the heat and blend in the flour and sauce mix from the Noodles Romanoff package. A whisk works well for this. Gradually stir in the milk and heat to boiling while stirring constantly. Boil, stirring, for 1 minute.

Add the meatballs and heat back to boiling. Reduce the heat, cover and simmer for 10 minutes. While the meatballs cook, cook the noodles according to the package directions. Stir the parsley flakes and butter into the noodles.

To serve, place the noodles on plate and top with the meatballs and sauce.

Thursday, August 25, 2011


1 cup minced onion
1/2 cup minced celery
1/2 cup chopped apple
1 1/2 cups apple sauce
1 pkg (8-oz) stuffing mix
1 cup low-fat, low-salt chicken broth
1 1/2 tsp dried thyme
1 tsp ground sage
1/2 tsp salt
1/2 tsp black pepper

Preheat oven to 350 degrees.

Spray a medium nonstick skillet with nonstick cooking spray and heat over medium heat until hot. Add the onion and celery; cook while stirring for approximately 5 minutes. Add the apple and cook while stirring for another 3 minutes. Transfer mixture to a large bowl and stir in the remaining ingredients.

Yield: 8 servings

Spray an 8-inch square baking pan with nonstick cooking spray and place the stuffing mixture into the pan. Cover with foil and bake at 350 degrees for 20 to 25 minutes or until heated through.

Saturday, August 20, 2011


3 cups biscuit baking mix
1 1/2 cups finely chopped lean cooked ham
4 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
2 tbsp parsley flakes
2 tsp prepared spicy mustard
2/3 cup milk

Preheat oven to 350 degrees.
Lightly grease a large baking pan with sides or a jelly roll pan 15 1/2 x 10 1/2 x 1-inch; set aside.

Combine all the ingredients together in a large bowl and mix thoroughly. Shape the mixture into 70 to 80 1-inch in diameter balls. Place the balls approxmately 2-inches apart on baking sheet. Bake 20 to 25 minutes until browned. Immediately remove from the pan and serve warm.


1 1/2 lbs ground beef
1/2 tsp salt
1 can (approx 1 lb) green beans, drained
1 1/2 cups seasoned mashed potatoes
1 medium yellow onion, chopped
1 can (10 1/2-oz) condensed tomato soup, undiluted
1/4 tsp pepper
1/2 cup shredded Cheddar cheese

Cook the meat and onion sprinkled with the salt in a skillet until the meat is browned and the onion is transluscent; drain well. Wipe excess fat from skillet with a paper towel.

Return meat and onion mixture to the skillet and add the green beans, tomato soup, and pepper; simmer for 5 minutes. Pour the mixture into the prepared casserole dish. Drop the potatoes onto the meat mixture in small mounds. Sprinkle the cheese over all. Bake at 350 degrees for 20 minutes.

NOTE: This is a great way to use leftover mashed potatoes. If you do not have leftovers, use some instant mashed potatotes.

Yield: Serves 6.

Saturday, August 6, 2011


1 pkg (8-oz) fettucini noodles, cooked according to pkg directions
2 tbsp butter
1 pkg (9-oz) frozen French-style green beans, thawed
1 cup cubed red bell pepper
1 small yellow squash, sliced into coins
2 large garlic cloves, minced
1 tsp dried basil
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
3/4 cup milk
1/2 cup grated Parmesan cheese

In a 10-inch skillet, over medium heat, melt butter. When butter is hot, add the green beans, bell pepper, squash, garlic, and basil; cook until veggies are crisp tender. Remove vegetables but keep warm. Stir the soup, milk, and Parmesan cheese into the skillet and cook until blended and heated through. Stir in the hot, drained fettucini until coated.

To serve, place the fettucini on a platter and top with the vegetables.

Yield: 6 servings

Friday, August 5, 2011


2 tbsp canola oil
1/2 cup chopped yellow onion
2 tsp minced garlic
1 lb top round steak, remove fat abd meat cubed
8-oz fresh mushrooms, sliced
1 pkg (10-oz) frozen french-style green beans, thawed
1/4 cup lite soy sauce
black pepper to taste

In a large skillet, heat the oil over medium-high temperature. Add the onion and garlic; cook 3 minutes, stirring often so garlic doesn't burn. Add the steak and mushrooms; cook, stirring often until the meat is browned - about 3 to 4 minutes. Add the green beans, soy sauce, and pepper. Heat through.

Tuesday, August 2, 2011


4 large egg yolks (save whites for meringue, if desired)
1 can (14-oz) sweetened condensed milk
3 1/2 ounces Key Lime juice
1 9-inch graham cracker pie crust or pie pastry baked just until lightly browned

In a mixing bowl combine the egg yolks with the sweetened condensed milk on low speed of electric mixer. Slowly pour in the lime juice, mixing until well blended. Pour mixture into the pie shell. Bake at 350 degrees for about 15 minutes until set. Use the egg whites to make a meringue topping or top with whipped cream. Personally, I prefer a dollop of whipped cream atop individual wedges with a very thin slice of lime, slit and twisted atop the whipped cream.