Saturday, June 30, 2012

MACARONI GARDEN SALAD

2 cups uncooked macaroni
juice of 1/2 lemon
grated peel of half a lemon
1/2 cup Italian salad dressing
2 cups fresh baby spinach, torn into bite-sized pieces
1 medium cucumber, sliced
approximately a dozen cherry tomatoes, halved
4-6 radishes, sliced
2-3 green onions sliced

Cook the macaroni according to package directions; drain.

Blend the Italian dressing with the lemon peel and the juice of 1/2 lemon.

Combine the spinach, cucumber, tomatoes, radishes, and green onions; toss with the macaroni.  Add the dressing and toss to mix well.  Cover and chill until serving time.


Friday, June 29, 2012

GAZPACHO

What a great recipe for hot summer days!  (Or anytime for that matter!!)

1 1/2 cup toasted bread cubes (can use salad croutons)
4 cups vegetable juice, mix hot and regular for a little zip (ie: V8 juice)
1 green bell pepper seeded, diced
1 cucumber, diced
1 small onion, minced
1 garlic clove, minced
1 tbsp olive or canola oil
2 tbsp vinegar
2 tomatoes, diced
1 to 3 drops hot pepper sauce (depending on taste)
1/4 tsp granulated sugar or Splenda Granulated
salt to taste
1/4 tsp freshly ground black pepper

Combine 1 cup of the bread cubes with 2 cups of the juice; set aside.

In blender container combine half the bell pepper, cucumber, onion, garlic, oil, and vinegar; blend until smooth.  Pour into a 2-quart container.

Place the bread cube/juice combo into the blender along with the remaing 2 cups of juice, 1 tomato, hot pepper sauce, sugar, salt, and pepper; blend only until smooth - just a few seconds.  Add this to the other mixture in the 2-quart container.  Chill.

To serve, pour into bowls and pass the remaining ingredients as garnishes with the soup.



Thursday, June 28, 2012

FRUIT SLUSH

3 cups sugar
2 cups water
1 can (12-oz) frozen orange juice
1 can crushed pineapple
6 peaches
1 qt strawberries
6 firm bananas

Cut peaches, strawberries, and bananas into bite-size pieces.

Bring the sugar and water to a boil; boil 1 to 2 minutes; pour over the fruit.
Place in freezer until partially frozen to form slush.

Wednesday, June 27, 2012

SUMMER SNOWBALL COOKIES

1/2 cup butter, softened
1/2 cup Splenda Granulated*
1/4 cup granulated sugar
2 cups biscuit-type baking mix
1/2 cup chopped pecans
1/2 tsp almond extract
powdered sugar for rolling

Blend butter, Splenda, and sugar together until creamy; stir in baking mix, pecans, and extract.

Using level teaspoonsful of dough, shape mixture into balls.  Place balls on an ungreased baking sheet and bake 10 to 12 minutes or until lightly browned at 375 degrees.  Allow to cool slightly on baking sheet then remove and roll in powdered sugar while still warm.

*May substitute granulated sugar

Yield: 72 cookies

Tuesday, June 26, 2012

SUMMER DREAM STRAWBERRY PIE

Note: This pie goes together quickly but it does need to chill for at least an hour before being cut to serve.

1 (9-inch) Graham cracker pie shell
1 tbsp room temperature water
1 pkg unsweetened strawberry drink mix (ie Kool-Aid)
1 tbsp strawberry ice cream topping
3 pkgs (3-oz each) cream cheese, softened to room temperature
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups whipping cream, whipped
2 tbsp hot fudge, warmed for drizzle
fresh strawberrys for garnish, if desired

Combine the water and strawberry drink mix in a small bowl until dissolved completely.  Stir in the ice cream topping.

In a large mixing bowl, beat both cream cheese blocks powdered sugar,vanilla, and the strawberry mixture together until fluffy.  Gently fold in the whipped cream.  Spread the filling into the Graham cracker crust and chill for at least an hour or until set.

To serve, cut pie into 6 to 8 wedges.  Place pie wedge on plate and drizzle with the hot fudge and garnish with a strawberry if desired.

Saturday, June 23, 2012

CREAM CHEESE GUACAMOLE

1 pkg (3-oz) cream cheese, softened
2 ripe avocados, peeled, diced
1 medium tomato, chopped
1/4 cup finely chopped onion
1 tbsp lemon juice
1 tsp salt
1 tsp chili powder

In a small mixer bowl combine all the ingredients.  Using electric mixer, beat at medium speed for a minute or until well blended.

Serve with Mexican foods and/or tortilla chips.

NOTE:  You may substitute an equal amount of chopped green onion for the chopped onion, if desired.

Yield: 2 cups

Friday, June 22, 2012

BARBECUE BEEF PIZZA

1 (12-inch) pizza crust
1 pkg (12-oz) shredded Cheddar cheese
1 lb cooked shredded barbecued beef
4 slices red onion, separated into rings

Preheat oven to 400 degrees.

Place the crust on an ungreased pizza pan; sprinkle 1 cup of the cheese over crust.

Evenly spread beef over the cheese; lay the onion rings over the beef.

Sprinkle the 2 remaining cups of cheese over the beef and onion. 

Bake pizza at 400 degrees for 15 to 20 minutes or until lightly browned and heated through.








Thursday, June 21, 2012

MANDARIN ORANGE-SPINACH SALAD

2 cans (10.5-oz each) unsweetened mandarin oranges, drained
2 cups fresh cauliflower florets
1/4 cup chopped bell pepper
2 cups bite-size fresh spinach pieces
1/4 cup French salad dressing

In a salad bowl, toss together the oranges, cauliflower, bell pepper, and spinach; drizzle with the dressing.

Yield: 4 to 6 servings

Wednesday, June 20, 2012

TEX-MEX BLACK BEAN DIP

2 cans (16-oz each) black beans, rinsed, drained, divided
1 cup your favorite salsa, divided
1 tsp canola oil
1 medium onion, chopped fine
1 medium red bell pepper, chopped fine
3 garlic cloves, minced
2 tbsp chopped cilantro
2 tsp ground cumin
1/4 tsp salt, optional
1/4 cup finely shredded Mexican-Blend cheese
1 medium tomato chopped
sour cream for garnish, if desired

Using a blender or food processor, process 1 can of the beans with a quarter cup of the salsa.

Heat the canola oil in a large nonstick skillet over medium heat; saute onion, red pepper, and garlic until tender.

Add the pureed mixture, cilantro, cumin, salt-if using, remaining beans and salsa; mix together well.  Reduce the heat to low and simmer for about 5 minutes or  until heated through, stirring often.

Transfer dip to a shallow serving dish and top with the cheese and tomato.  Garnish with a dollop of sour cream if desired.

Tuesday, June 19, 2012

SOY-LIME CHICKEN

I am including this recipe on the Quick Fix blog even though the chicken needs to marinate at least a half hour.  Even so, the chicken takes less than an hour.  Or better still, make the marinade and refrigerate the chicken in the marinade while you are at work or out running errands, etc.  You can come home and have healthy chicken grilled in minutes.

4 boneless skinless chicken breasts
1/4 cup lime juice
1/4 cup lower-sodium soy sauce
1/4 cup extra virgin olive oil
1/2 tsp ground cumin
1 tsp crushed red pepper flakes

Mix the lime juice, soy sauce, olive oil, cumin, and pepper flakes together with a fork or a whisk.  Place the mixture in a large zip-top food bag, turning over a couple of times to coat the chicken well.  Refrigerate at least 30 minutes up to 8 to 10 hours.

Drain the marinade from the chicken; grill (or broil) chicken 10 to 15 minutes until cooked thoroughly.


 To serve: Steam a vegetable, serve with pasta or rice, or slice atop a green salad to make an entree salad.

Note: The basic idea for this recipe is from an old Woman's Day magazine.

Saturday, June 16, 2012

QUICK AND EASY CHOCOLATE-PECAN FUDGE

2 cups granulated sugar
2/3 cup evaporated skim milk
12 large marshmallows
1/2 cup butter
dash of salt
1 cup chopped pecans
1 tsp vanilla extract
1 cup chocolate chips

In a heavy saucepan, over medium heat, cook the milk, sugar, marshmallows, butter, and salt while stirring constantly.  Bring mixture to a boil and boil for 5 minutes, continuing to stir constantly; remove from the heat.

Stir the pecans, nuts, and chocolate chips into the hot mixture, stirring until the chips are completely melted.  Spread the fudge into an 8-inch square pan or dish that has been lightly buttered.  Allow to cool completely before cutting to serve.

Thursday, June 14, 2012

CRACKER COATED FRIED CHICKEN STRIPS

2 2/3 cups crushed saltine crackers
1 tsp garlic salt
1/2 tsp dried basil
1/2 tsp paprika
dash of freshly ground black pepper
1 large egg
1 cup low-fat milk
1 1/2 lbs boneless skinless chicken breast strips
Canola oil for deep frying

Combine the crackers, salt, basil, paprika, and pepper in a shallow bowl.

In a second shallow bowl, beat the egg and milk together..

Dip the chicken pieces into the egg mixture then into the cracker mixture.  Heat oil to 375 degrees and add a few pieces of chicken at a time.  Fry two to three minutes per side until golden brown.  Drain on paper towels before serving.

Yield: 4 to 6 servings

Wednesday, June 13, 2012

GREEN SPAGHETTI

1 pkg (12-oz) whole-wheat spaghetti
8-oz fresh asparagus, trimmed, cut bite-size
4-oz fresh sugar snap peas, trimmed, cut in half
1 cup frozen peas
1 tbsp olive or canola oil
1/2 cup minced shallots or green onion
1 medium zucchini, halved lengthwise and cut into half moons
1/4 tsp salt
freshly ground black pepper to taste
1 cup chicken or vegetable broth
Grated Parmesan cheese for garnish, if desired

Cook the spaghetti according to package directions but add the asparagus and sugar snap peas 3 minutes before the end of cooking time.  Add the frozen peas; drain.

Heat oil over medium heat in a large skillet.  Add shallots or green onions and saute a couple of minutes.  Add the zucchini, salt, and black pepper; cook until zucchini is just tender, approximately 5 minutes.  Add the broth and heat through.

Return the drained pasta/veggie mixture to the pot.  Add the zucchini mixture and toss to coat all the spaghetti. 


To serve, place spaghetti in individual serving plates and sprinkle with the Parmesan cheese.

Monday, June 11, 2012

ORANGE PINEAPPLE FLUFF

1 carton (8-oz) frozen whipped topping, thawed
1 pkg (4-serving size) orange-flavored gelatin
1 can (regular size) crushed pineapple, drained
1 small carton small curd cottage cheese
1/2 cup chopped pecans, optional.

In a large mixing bowl combine the whipped topping and gelatin until the gelatin is completely dissolved.  Stir in the pineapple and cottage cheese; mix thoroughly, cover, and chill until serving time. May add pecans before chilling, if desired.

Friday, June 8, 2012

HOT CRAB DIP WITH HORSERADISH

2 bars (8-oz each) cream cheese, softened
3 tbsp milk
1 tsp prepared horseradish
3 tbsp grated onion
1 can (7-oz) crab meat
1/2 cup slivered almonds

Preheat oven to 350 degrees.
Grease a 9-inch square baking dish; set aside.

Combine all the ingredients, except almonds, in a medium mixing bowl mixing well.  Transfer mixture to the prepared baking dish and top with almonds.  Bake dip at 350 degrees for 20 minutes.

Thursday, June 7, 2012

MUSHROOM PORK MEDALLIONS

2/3 cup chicken broth
1 tbsp tomato paste
1/4 tsp rosemary
1/4 tsp salt
dash of freshly ground black pepper
1/2 lb pork tenderloin, cut into 4 medallions
1 tbsp seasoned bread crumbs
1 tbsp olive or canola oil
1 1/2 cups sliced fresh mushrooms

In a medium bowl, slowly whisk the chicken broth and tomato paste together.  Stir in the seasonings.

Using a saucer or meat mallet, flatten the pork into 1-inch thickness.  Lightly coat the pork with the bread crumbs.

Heat the oil in a large nonstick skillet over medium-high heat.  When the oil is hot, cook the pork for 6 to 8 minutes or until golden brown.  Turn once during cooking to brown both sides.  Remove from the skillet and place on plate.

Reduce the heat under the skillet to medium and add the mushrooms; cook about 3 minutes or until lightly browned, stirring often.  Return the pork medallions to the skillet with the mushrooms and add the broth/tomato paste mixture.  Reduce the heat to low and cover.  Simmer 3 or 4 minutes until the pork is cooked through.  Remove the pork to a plate.

Increase the heat under the skillet to high and boil the sauce 2 or 3 minutes until reduced and slightly thickened.  Serve the sauce over the pork.




Yield: 2 servings.

Wednesday, June 6, 2012

OPEN-FACED TACOS

1 lb lean ground beef or turkey
1 medium yellow onion, chopped
1 can (16-oz) refried beans
1 jar (16-oz) your favorite salsa
10 flour tortillas, warmed
2 cups shredded lettuce
2 large tomatoes, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
Sour cream

Brown the meat and onion in a large skillet until the onion is tender and meat is completely browned; drain well.  Return meat and onion to the skillet.  Add the refried beans and the salsa; cook while stirring until heated through.

Spread a half cup of the meat mixture over the top of each tortilla.  Top with the lettuce, tomato, and bell peppers.  Add a dollop of sour cream to the center of each before serving.

Tuesday, June 5, 2012

EASY FRIED GREEN BEANS

1 can green beans, drained
1/2 cup all-purpose flour
3 tbsp cornmeal
1/2 tsp minced garlic
1/4 tsp salt, optional
dash of freshly ground black pepper
butter for frying

In a shallow bowl or pie pan combine the flour, cornmeal, garlic, and salt, if using.  Pour the drained beans into the bowl, coat the beans and fry.  To fry, melt the butter in a skillet big enough to get all the beans in one layer.

Sunday, June 3, 2012

EASY AS 1 - 2 - 3 TUNA CASSEROLE

1 pkg (7-oz) elbow macaroni
1 can cream of mushroom soup, undiluted
1/2 cup evaporated milk
1/2 cup grated American cheese
1 can (6.5-oz) tuna, drained and flaked

Prepare the macaroni according to the package directions; drain.

In the pan where the macaroni cooked, heat the soup, milk, cheese, and tuna together to melt cheese.  Stir the drained macaroni back into the pan and serve immediately while hot.

Yield: 4 to 5 servings


Friday, June 1, 2012

ONIONY PORK CHOPS

1 tbsp canola oil
4 lean pork chops, cut about 1/2-inch thick
3 tbsp water
1/4 tsp dried onion flakes
1 can cream of onion soup

In a large skillet, over medium heat, brown the pork chops on both sides in the canola oil.  This will take about 8 to 10 minutes.  Drain and set aside, keeping warm. 

Mix  the soup, onion flakes and water, add to the  skillet and bring to a boil.  Return the chops to the skillet in the soup mixture.  Cover skillet and reduce heat to a very gentle boil.  Cook 5 to 8 minutes until the chops are tender and cooked through.

Yield: 4 servings.