Saturday, September 29, 2012


2 tbsp lemon pepper seasoning blend (such as Mrs. Dash)
6 (1 1/2 lb total) boneless skinless chicken breast halves
1/3 cup flour
1 tbsp unsalted butter
1 medium lemon, juiced and zested
1 cup chicken broth
1 1/2 tsp Splenda brown sugar blend

Preheat oven to 375 degrees.

Combine the seasoning blend with the flour in a pie plate; combine thoroughly.  Coat the chicken pieces in the mixture.

Heat the butter in a large nonstick skillet; add chicken and cook just until brown on both sides.  Transfer to a baking dish or pan.

Combine the lemon juice and zest, chicken broth, and Splenda together in a small bowl; pour over the chicken.

Bake 30-35 minutes at 375 degrees or until the chicken is cooked through.

Thursday, September 27, 2012


This is a quick fix recipe but does need to be chilled a couple of hours before serving.

2 cups cubed cooked chicken breasts
1 cup mayonnaise
1/4 cup sugar
5 tbsp raspberry vinegar
1/2 lb bacon, cooked and crumbled
4 cups small broccoli florets
1/2 cup dry-roasted cashews
1/2 cup sunflower kernels
1/2 cup chopped red onion
1/2 cup golden raisins

In a small bowl whisk together the mayonnaise, sugar, and vinegar to make the dressing.  Whisk until well blended; set aside.

In a large bowl combine the chicken, bacon, broccoli, cashews, sunflower kernels, chopped onion, and raisins.  Add the dressing and stir until well coated.  Cover and chill a couple of hours to let the flavors blend.

Yield: 8 cups salad

Wednesday, September 26, 2012


2 large eggs
Kosher salt to taste
pepper to taste
1 lb medium-sized russet potatoes, eppled and cut in half lengthwise
2 medium yellow onions, quartered
1/2 cup matzo meal
4 tbsp olive oil

In a large bowl, using a wire whisk, whick together the eggs, teaspoon salt, and 1/4 teaspoon pepper.

Using a large grating disk in food processor (the large size of a box grater) grate the potatoes and onion; add to the egg bowl; toss to combine.

Add the matzo meal to the mixture and mix to combine.

Heat half the oil in a large skillet over medium heat. Using 1/4 cup measure, drop mixture into the hot oil.  Mash gently with spatula to flatten into pancake shapes and cook until browned, about 4 to 6  minutes per side.  Transfer to plate and repeat with more mixture until all is used.  Add the additional oil as needed.

Serve pancakes with applesauce, if desired.

Tuesday, September 25, 2012


2 red apples
2 firm bananas
1 small can madnarin oranges, drained
1 large can fruit cocktail, drained and juice saved.
12 maraschino cherries, cut in half
1 cup coarsely chopped pecans
2 cups miniature colored marshmallows

Wash, core, and cut apples into bite-size pieces.  Stir into the reserved fruit cocktail juice.

Peel bananas and cut into bite-size slices.

Combine the apples that have been drained, bananas, and fruit cocktail.  Add the cherries, nuts, and marshmallows.  Stir gently to combine well.  Chill, if desired.

Yield: 2 quarts.

Monday, September 24, 2012


1/2 cup olive or canola oil
1/2 cup apple cider vinegar
1 lemon, juiced
2 garlic cloves, chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper

Whisk all the above ingredients together, add meat, and marinade according to the meat recipe.

The above is a basic marinade.  You can add other ingredients to make it a Tex-Mex marinade:
  • 1/4 cup chopped cilantro
  • 1/2 tsp hot pepper sauce
  • replace the lemon above with lime and add the zest

Sunday, September 23, 2012


1 can (14 3/4-oz) flaked salmon
1 cup crushed Triscut Thin Crisps Chile Pepper Flavor
1 large egg
1 tsp dried onion flakes
1/2 tsp garlic powder
1 tbsp canola oil

Pour about a third of the juices from the salmon; pour remaining juices and salmon into a medium mixing bowl and flake with a fork.  Stir in the egg, mixing well.

Add the Triscut crumbs, onion flakes, and garlic powder to the salmon/egg mixture; mix together well.  Shape the mixture into 4 large or 6 small patties.

Heat the oil in a large nonstick skillet over medium heat.  Add the salmon patties to the hot skillet and cook 4 to 5 minutes per side until cooked through and browned.
Note: If you like more spice, add 1/4 teaspoon chili powder.

Saturday, September 22, 2012


1 box French vanilla cake mix
1 pint Butter-Pecan Ice Cream, melted

Lightly grease and flour a Bundt pan; set aside.

Prepare the cake mix according to the package directions but substituting the melted ice cream for the water called for.  Bake according to the package directions for Bundt cake.

Remove cake from pan and cool completely on a wire rack.

To serve, slice and serve with a dollop of whipped cream.

Friday, September 21, 2012


1 medium banana, cut into chunks
1/4 cup frozen unsweetened blueberries
1/4 cup frozen unsweetened strawberries
3/4 cup vanilla soymilk
1/2 cup pomegranate juice
1/2 cup vanilla frozen yogurt

Combine all the above ingredients in blender container and blend until smooth.

Thursday, September 20, 2012


1/2 cup raw white rice
1 lb ground beef at least 85% lean
1 can (14-oz) low-fat chicken broth
1 can cream of chicken soup
2 cups milk
1 cup shredded Cheddar cheese
1/2 cup shredded carrots
1 pkt (.4-oz) dry Ranch salad dressing mix
2 chopped green onions, tops included

Cook the rice according to the package directions. You should have about 1 1/2 cups cooked rice.

In a soup pot or Dutch oven, brown the ground beef, drain, rinse with hot water, return to pan.  Stir in the cooked rice, broth, undiluted soup, milk, cheese, carrots, and Ranch dressing mix.  Combine well and bring to a simmer over low heat.  Stir approximately every 15 minutes.

To serve, ladle into soup bowls and sprinkle the green onions over the top.   Garnish with a fancy cut green onion, if desired.

Yield: Approximately 6 servings

Wednesday, September 19, 2012


2 1/2 cups shredded carrots
1 medium celery stalk, sliced
1/2 cup raisins
1/2 cup mayonnaise
1 tsp lemon juice

Combine all ingredients in a bowl, toss to coat well and serve.

May be made ahead and refrigerated until serving time.

Tuesday, September 18, 2012


2 cups mild cheddar cheese, shredded
1 cup sharp cheddar cheese, shredded
6-oz cream cheese, softened at room temperature
2 tbsp honey
1 tbsp dry mustard
2 tbsp chopped fresh dill
1 tbsp finely chopped green onion
whole-grain crackers for serving, if desired
celery pieces for stuffing, if desired

Place the cheddar cheeses, cream cheese, honey, mustard, dill, and green onion in a food processor; process until well blended.  Place mixture in an airtight container and refrigerate overnight to allow the flavors to blend.

Before serving, remove from refrigerator and allow to come to room temperature.

Serving suggestions: Serve with whole-grain crackers and/or use to stuff celery pieces.

Gift idea: Place the cheese spread in a pretty container and give with crackers in a basket as a Christmas gift, house warming gift, etc.

Monday, September 17, 2012


1/2 lb fresh green beans
salt to taste
boiling water
2 tsp olive or canola oil
1/4 cup chopped hazelnuts or almonds
1 1/4 tsp fresh lemon juice
1 1/4 tsp finely grated lemon zest

Place green beans in enough boiling salted water to cover; boil 5 to 10 minutes until tender.  Drain beans in a colander.

Place the oil in a skillet over medium heat.  Add the beans and nuts.  Cook a couple of minutes; stir in the lemon juice and zest.  Combine well.

Sunday, September 16, 2012


4 boneless, skinless chicken breasts
1/4 cup lime juice
2 tbsp Thai red chile paste
1 tbsp olive oil
4 thin lime slices for garnish, optional

Combine the lime juice, chile paste, and olive oil; pour into a zip-top plastic bag.  Add chicken to bag and turn to coat the chicken; refrigerate to marinate for 30 minutes.

Remove chicken from the marinade and discard marinade.  Broil chicken for about 10 to 15 minutes until cooked through; turn once during cooking.

Garnish with thinly sliced lime wedges, if desired.

Thursday, September 13, 2012


As the name implies, it can't get much easier than this.  Combine two ingredients, set out a platter of fresh veggies and snack away!

1 block (8-oz) cream cheese, softened
1/4 cup bottled Thousand Island salad dressing
fresh vegetables for serving

Beat the cream cheese until fluffy in a small mixing bowl.  Add the salad dressing; beat until well blended.  Cover and chill 3 to 4 hours so flavors can blend before serving.

Serve with a platter of fresh vegetables such as carrot and celery sticks, broccoli florets, etc.

Yield: approximately 1 1/4 cups dip

Wednesday, September 12, 2012


2 1/2 lbs Granny Smith apples, peeled & thinly sliced
2 tbsp lemon juice
1/4 cup granulated sugar
1/3 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 cup butter, softened
1 9-inch pie crust, unbaked
1 egg white
1 tbsp water

Preheat oven to 400 degrees.
In a large bowl combine the apples, lemon juice, and granulated sugar; set aside.

In mixer bowl, combine the brown sugar, flour, cinnamon, and butter; mix on low until crumbly; set aside.

Roll pie crust out to a 13-inch circle and transfer to a baking sheet - a solid pizza pan works great - okay for pastry to hang over the edge.

Mound the apples into the center of the pastry leaving a 2-inch border of dough all the way around.  Sprinkle the cinnamon mixture over the apples.  Fold the edges of the pastry up over apples, pleating as needed to snugly surround apples.  Pastry will not totally cover apples!  Gently press the pastry onto the apples to shape.  Combine the egg white and water; brush lightly over the crust.  Sprinkle very lightly with additional granulated sugar if desired.

Bake at 400 degrees about 30 minutes until the crust is lightly browned and the apples are tender to a fork.  Remove from oven and cool on baking sheet atop a wire rack.  Do not attempt to cut for 10 to 15 minutes.
Best served warm.

Tuesday, September 11, 2012


12 large (about 1 lb) fresh mushrooms, cleaned
1/2 pkg (8-oz size) cream cheese, softened
4 slices bacon, cooked, drained on paper towels & crumbled
1 garlic clove, minced
1/2 cup shredded sharp cheddar cheese
1 tbsp chopped parsley

Preheat oven to 350 degrees.
Set out a shallow baking dish large enough to hold mushrooms in a single layer.

Remove and discard mushroom stems (or save for another use if desired).

In a small bowl combine the cream cheese, bacon, garlic, cheese, and parsley; spoon into the mushroom caps.  Place mushrooms with the filled sides up into the shallow baking dish.

Bake at 350 degrees for 15-20 minutes until heated through and cheese is melting.

Monday, September 10, 2012


Please note this is a quick fix recipe but it does require a couple hours to chill before being cut to serve!

1 prepared chocolate crumb crust
1 pkg (4-serving size) orange gelatin
1 cup boiling water
1 pint vanilla ice cream, softened
whipped cream for garnish
candy corn for garnish
fresh mint for garnish, if desired

Completely dissove the gelatin in the hot water.  Spoon the ice cream into the gelatin and stir until melted and smooth.  Chill until slightly thickened (about 10 minutes).

Pour the thickened gelatin into the prepared pie crust.  Chill until firm (at least 2 hours).  Garnish with whipped cream and candy corn.  Add fresh mint, if using.

Note: The pie shown is decorated as a whole.  You can also cut the pie then add decorations to each piece.

Sunday, September 9, 2012


1 pkg (9-oz) fully cooked grilled chicken
1 large apple, cored, diced
1/2 cup raisins
1/2 cup chopped walnuts
1/3 cup mayo-type salad dressing
2 tbsp milk
2 tbsp lemon juice

Cut the chicken into bite-size pieces into a large bowl.  Add the apple, raisins, and walnuts; stir together. 

Combine the salad dressing, milk, and lemon juice.  Add the dressing to the chicken mixture and toss to coat well.

Friday, September 7, 2012


2 lb Yukon gold potatoes, cubed
1 tbsp butter
1/4 cup evaporated milk
2 oz pasteurized prepared cheese product, cubed
1/4 tsp garlic powder
1 green onion, sliced thin

In a large saucepan with the potatoes cover in water, potatoes to a boil; boil until tender, approximately 15 minutes.  Drain well and return to saucepan or a large mixing bowl.

Mash the potatoes with the butter until light and fluffy, gradually adding the milk alternately with the cheese.  Stir in the garlic powder, transfer to serving bowl and top with the green onion.

Yield: 6 to 8 servings

Thursday, September 6, 2012


8 cups popped popcorn
1/4 cup butter
3 tbsp light corn syrup
1/2 cup packed light brown sugar
1 box (4 serving size) orange* gelatin

Preheat oven to 300 degrees.
Line a 15 x 10 x 1-inch baking pan with foil; set aside.

Place the popcorn in a large bowl that is heat resistant.

In a small saucepan heat the butter and corn syrup over low heat.  When butter melts, stir in the brown sugar and gelatin; increase heat to medium and bring to a boil.  Reduce heat back to low and simmer gently for 5 minutes.  Immediately pour the syrup over the popcorn and toss to coat well.

Spread the popcorn out on the prepared pan, using two forks to spread evenly.  Bake for 10 minutes at 300 degrees.  Cool.  Remove from pan and break up into small pieces.
*The one pictured I use for Halloween.  Use any flavor gelatin you like or the color you wish.

Yield: 2 quarts popcorn 

DIABETIC NOTE:Use sugar-free gelatin, 1/3 cup Splenda brown sugar blend instead of the brown sugar called for.  For the corn syrup, substitute sugar-free maple flavored syrup.

Wednesday, September 5, 2012


1 1/2 cups ketchup
1/4 cup molasses
1/3 cup firmly packed light brown sugar
1/4 cup apple cider vinegar
1 tbsp dry mustard
2 tsp onion powder
2 tsp chili powder
1 tsp paprika
1 tsp minced garlic
1 tsp garlic powder
1 tsp ground cumin
dash hot pepper sauce
1/4 tsp ground allspice

Combine all the above ingredients in a medium sauce.  Bring mixture to a boil over medium-high heat, stirring to dissolve the sugar completely.  Cover pan and reduce the heat to medium-low.  Simmer mixture, stirring occasionally, for 20 minutes until thickened.
Yield: About 2 cups

Tuesday, September 4, 2012


This homemade fruit ketchup is amazing on meats, especially grilled meats.  And blueberries are so good for you, they are loaded with antioxidants.

2 cups fresh blueberries (or frozen unsweetened, thawed)
1 garlic clove, minced
1 small shallot, minced
3 tbsp brown sugar
1/4 cup balsamic vinegar
1/4 tsp ground coriander
1/8 tsp ground ginger

Bring all the ingredients to a boil in a saucepan over medium heat.  Lower heat to simmer and cook, uncovered,  about 30 minutes.  Season with salt and pepper, if desired.

Sunday, September 2, 2012


2 large carrots, diced
1 med onion, diced
1 tbsp canola oil
1 pkg (3-4 oz) chili seasoning kit
1 can (8-oz) tomato sauce
3 cups tomato juice
2 cans (14.5-oz each) diced tomatoes, undrained
2 cans (15-oz each) black beans, rinsed and drained
2 cans (15-oz each) great northern beans, rinsed and drained
1 large zucchini, chopped
1 yellow squash, chopped
1 cup whole kernel corn, frozen or canned, drained

Heat the canola oil over medium heat in a Dutch oven or stew pot.  Add the carrots and onion and saute about 7 minutes until onions are translucent.  Stir in half of the red pepper packet from seasoning kit and stir in all of the remaining packets.  Saute for 2 minutes.  Stir in the tomato sauce, tomato juice, diced tomatoes, black beans, great northern beans, zucchini, squash, and corn.

Bring the chili to a boil; cover and reduce heat to medium-low.  Simmer, stirring occasionally, for 30 minutes or until the vegetables are tender.  Serve with toppings if desired.

Topping suggestions:
chopped fresh cilantro
sour cream
chopped green onions
shredded cheese
diced tomatoes

Yield: 12 servings

Saturday, September 1, 2012


3 tsp canola oil, divided
1 lb thick cut boneless sirloin
1 cup thin sliced onions
1 cup picante sauce

Cut the steak into 4 serving pieces.

Heat half the canola oil in a large nonstick skillet; add steak and brown well on both sides.  Remove steak from the skillet and drain off any fat.

Add the remaining canola oil to the skillet and add the onions.  Cook until the onions are tender, stirring occasionally.  Stir in the picante sauce.

Return the steak to the skillet and lower heat to medium.  Cook an additional 2 minutes for medium steak or longer for well done.

To serve, place steak pieces on serving plates and top with onions and sauce.

Yield 4 servings.