Thursday, November 29, 2012


5 slices bacon, cut-up into chunks
2 green onions, chopped
4 cups frozen whole kernel corn, thawed
3 1/2 cups frozen baby lima beans, thawed
3/4 cup chicken or vegetable broth
1 pint grape tomatoes, halved
2 tsp chopped fresh basil or 3/4 tsp dried basil
1/2 tsp salt
1/2 tsp pepper

Cook the bacon in a large skillet until crisp; remove from skillet and drain on paper towels.  Reserve 3 tablespoons drippings in the skillet.

Saute the onions in the drippings for 2 minutes.  Stir in the corn, beans, and broth.  Cook, uncovered, 15 minutes or until the lima beans are just tender and ost of the broth has evaporated, stirring frequently.  Stir in the bacon, tomatoes, basil, salt, and pepper.  Cook another couple of minutes to heat through.

Yield: 8 to 10 servings

Tuesday, November 27, 2012


2 cans (10 1/2-oz each) condensed chicken broth
2 cans water
1/4 cup chopped celery
1/4 cup chopped carrot
1 tbsp finely chopped onion
1 tbsp chopped fresh parsley
1/8 tsp poultry seasoning
1/8 tsp thyme
2 cups diced cooked chicken (or turkey)
1 cup (dry) noodles, cooked

In a 3-quart saucepan combine the broth, water, celery, carrot, onion, and seasonings.  Heat to boiling over medium heat.  Reduce heat to low, cover and cook 20 minutes or until the veggies are tender. Add the chicken and noodles and heat through.
Yield: 4 servings

Monday, November 26, 2012


1 1/4 cups fresh or frozen cranberries
1/2 cup light corn syrup
1 tsp grated orange rind
1 cup whipping cream
1 cup sifted powdered sugar
1 1/2 cups sour cream
1/2 tsp vanilla extract
cranberries, halved for garnish

Process the cranberries and corn syrup in a food processor until finely chopped.  Transfer to a small bowl and stir in the orange rind.

Beat the whipping cream until foamy then gradually add the powdered sugar, beating until stiff peaks form.

Stir the sour cream and vanilla together in a medium mixing bowl; fold in half the whipped cream then fold in the remaining half.

Spoon approximately 1 tablespoon of the cranberry syrup into each of 6 parfait glasses or dessert dishes; top with about a third of the sour cream mixture.  Repeat layers once and garnish with the halved cranberries.
Yield: 6 servings

Note: This is a recipe from Southern Living in 2007.

Monday, November 19, 2012


1 onion, chopped
2 tsp canola oil
1 tsp fresh minced gingerroot
6 large carrots, cleaned & sliced
2/3 cup fresh squeezed orange juice
1 tbsp butter
2 tsp honey
1 tsp grated oranze peel
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup chopped walnuts or pecans, toasted
1 tbsp minced fresh parsley for garnish, if desired

Heat the canola oil in a large nonstick skillet, saute the onion until tender.  Add the ginger and cook for 1 or 2 minutes.  Stir in the carrots, orange juice, butter, honey, orange peel, salt and pepper.  Bring to a boil, reduce heat to simmer, cover and cook about 15 minutes or until the carrots are tender.  Stir in the walnuts; sprinkle with the parsley before serving, if desired.

Saturday, November 17, 2012


4 large ripe tomatoes, halved crosswise
1 small onion, finely chopped
1 garlic clove, minced
1 tbsp + 2 tsp butter
1/4 cup + 1 tbsp seasoned bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp chopped fresh basil
1 tbsp minced fresh parsley

In a small skillet, melt 1 tablespoon of the butter; add the onion and garlic and saute until tender.

Melt the remaining 2 teaspoons of butter in a small microwave-safe bowl.  Add the onion mixture, bread crumbs, and Parmesan cheese; stir to combine well.

Place the tomatoes, cut side up on a baking sheet and top each half with 2 tablespoons of the bread mixture.

Broil tomatoes 8-inches from the heat for 4 to 5 minutes or until lightly browned.  Sprinkle with the basil and parsley.  Serve right away.
Yield: 4 servings of two halves

Note: This recipe is one I got from a Reiman Publication a few years ago.  Love it!

Friday, November 16, 2012


1/2 cup soft whole-wheat bread crumbs
1 small onion, chopped fine
1 small green bell pepper, chopped fine
1 to 2 (depending on your taste) jalapeno peppers, seeded & chopped fine
1/4 cup egg substitute or 1 egg
1 1/4 tsp dry ranch dressing mix
1 tsp garlic powder
1/2 tsp hot sauce
1 lb lean (read the label; no skin!) ground turkey
4 whole-grain buns
4 lettuce leaves
4 tomato slices
4 onion slices

1/2 cup fat-free sour cream
1 tsp dry ranch salad dressing mix

Combine all the ingredients through the hot sauce in a large mixing bowl; crumble the ground turkey over the mixture.  Mix together well and shape into 4 equal-sized patties.

Coat a large nonstick skillet with nonstick cooking spray and heat over medium heat.  Add the patties to the hot skillet and cook about 8 minutes per side or until the juices run clear.  Be sure a meat thermometer reads at least 165 degrees!

Combine the sauce ingredients together until the dry dressing mix is completely absorbed into the sour cream.

To assemble sandwiches, place a lettuce leaf on the bottom portion of each bun.  Top each with a tomato slice and an onion slice.  Add the burgers and spread with the sauce.  Top with the top of the buns and serve.

Yield: 4 burgers of approximately 373 calories each.

Note: I got the original idea for this burger from an old TOH healthy cooking, however, I have made a few changes to make it healthier.

Thursday, November 15, 2012


2 cups small seashell pasta, uncooked
1 can (7-oz) tuna, drained and flaked
1 large tomato, sliced lengthwise into medium-thin wedges
1 medium cucumber, sliced thin
1/2 cup sliced ripe olives
1/2 small green bell pepper, diced
1/4 cup red onion, sliced then large diced
1 tsp Italian seasoning
1/2 cup viniagrette of your choice

Prepare the pasta according to package directions; drain.

In a large mixing bowl, add the tuna, cucumber, olives, bell pepper, onion, seasoning, and viniagrette to drained pasta; toss to coat pasta.  Top with the tomato wedges.  Refrigerate until serving time.  Toss gently before serving if refrigerated very long.

Yield: approximately 6 to 8 servings

Variation:  Tuna may be replaced with canned or leftover chicken.

Tuesday, November 13, 2012


This is a recipe I picked up years ago from Success Rice.  It is quick, easy, and tasty.

1 bag Success White Rice
non-stick cooking spray
1 can (10-oz) Ro-tel Original Diced Tomatoes & Green Chilies, undrained
1 lb browned and drained ground beef
4 cups crushed tortilla chips
1 can (15-oz) chili beans
1 lb pasteurized prepared cheese product (ie Velveeta), cut into cubes, divided
sliced green onions for garnish, optional
sour cream for garnish/serving, optional

Prepare rice according to the package directions; set aside.

Preheat oven to 350 degrees.
Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray; set aside.

In a medium mixing bowl, combine the rice, Ro-tel, and prepared ground beef; set aside.

Cover the bottom of the baking pan/dish with the crushed tortilla chips.  Layer half the cheese over the chips.  Spread the beans over the cheese and top with the rice/beef mixture.  Finish off by topping with the other half of the cheese.

Bake casserole at 350 degrees, uncovered, for 15 minutes or until cheese is melted and dish is heated through.

To serve, garnish with the green onions and add a dollop of sour cream to each serving, if desired.
Yield: 8 servings

Note: Cooked, diced or shredded chicken may be used instead of the ground beef if you prefer.

Monday, November 12, 2012


1 lb fresh green beans, trimmed
1 medium sweet red pepper, julienned
1 tbsp sesame seeds
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp soy sauce
1/4 tsp salt
1/4 tsp freshly ground black pepper
nonstick cooking spray

Preheat oven to 425 degrees.
Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray.

Arrange the green beans and pepper strips in the bottom of the prepared baking pan.

In a small bowl combine the sesame seeds, rice vinegar, sesame oil, soy sauce, salt, and pepper;  Drizzle over the vegetables and gently stir to coat.

Bake green beans uncovered for 20 to 25 minutes at 425 degrees or until the beans are tender.

Yield: 6 servings

Saturday, November 10, 2012


1 bunch broccoli, cut into florets
2 lightly beaten eggs
2 lightly beaten egg whites
1/3 cup grated Parmesan cheese
2 tbsp flour
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
2 tbsp canola oil
salsa for serving, optional
sour cream for serving, optional

Steam broccoli 3 to 4 minutes in a steamer basket until tender; coarsely chop and set aside.

In a large bowl, combine the eggs, egg whites, Parmesan cheese, flour, salt, garlic powder and pepper.  Once combine, stir in the broccoli.

Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium heat.  Drop the broccoli batter by 2 heaping tablespoonfuls into the hot oil and press to flatten.  Cook, in batches, for 3 to 4 minutes on each side or until fritters are a golden brown; add remaining oil as needed.  Drain the fritters on paper towels.

Serve as a side dish with meats or serve as appetizer/snacks with salsa and/or sour cream.

Yield: 6 servings of 2 fritters
Per serving (without salsa or sour cream): 129 calories, 8 g (2 g sat) fat, 8 g carbs, 8 g protein making these very diabetic-friendly, too.

Thursday, November 8, 2012


1/2 lb ground beef, crumbled, cooked, and well drained
1 can (10 3/4-oz) Campbell's condensed tomato soup
1 soup can of water
1/4 cup spiral macaroni
2 tsp chili powder
1/4 tsp dried onion flakes

In a 1 1/2 or 2-quart saucepan combine the soup and the water, stirring until smooth.  Cook over medium heat until mixture starts to bubble around the edges.  Add the cooked and drained beef, macaroni, chili powder and onion flakes.  Lower heat and simmer 15 minutes or until the macaroni is tender.

Serve with a crusty whole-grain bread, if desired.

Yield: 2 servings

Note: I find that the name brand soup is better in this recipe.  However, other brands are okay.

Friday, November 2, 2012


This is a recipe from Easy Everyday Cooking.

4 skinless, boneless chicken breasts (4-oz each)
3 tablespoons olive oil, divided
3 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 (11-ounce) can mandarin oranges, drained
1/4 cup orange juice
2 tablespoons grated orange peel or 1/4 cup orange-flavored liqueur
2 tablespoons butter
3 tablespoons chicken broth
2 cups hot cooked pasta
4 fresh rosemary sprigs (optional)

Preheat oven to 450 degrees.

Place the chicken in a bowl and drizzle with 1 tablespoon of the olive oil.  Sprinkle with the rosemary, salt and pepper.

Heat the remaining oil in a heavy skillet over medium heat; add chicken.  Cook until browned on both sides, about 5 minutes.  Reduce heat to low.  Cook, covered, for 10 minutes or until cooked through.

Combine mandarin oranges, orange juice, orange peel, butter and broth in a small saucepan.  Cook, stirring occasionally, until heated through, about 2 minutes.

Place chicken and sauce in a small baking dish.  Bake for 10 minutes.  Divide hot pasta among serving plates.  Place chicken and sauce on top.  Garnish with the rosemary sprigs, if desired.

Thursday, November 1, 2012


3 tsp canola oil, divided
1 lb (approx. 3/4-in thick) boneless beef sirloin
1 medium onion, sliced thin
1 cup your favorite picante sauce

Cut the steak into 4 serving pieces.

Heat half the oil in a large nonstick skillet over medium-high heat.  Add the steak pieces and cook until well-browned on both sides.  Remove from the skillet and pour fat out of skillet.

Add the remaining oil to the skillet and add the onion; saute' until tender.  Stir in the picante sauce.  Add the steak back into the skillet, reduce heat to medium and cook a few more minutes until done to your taste.
Yield: 4 servings