Saturday, June 29, 2013

MOCHA MOUSSE WITH BERRIES

This is a quick and easy recipe I got a few years ago from a Southern Living magazine, I believe.  It is delicious, goes together quickly, but it does need to chill at least 4 hours.  It can be chilled up to 24 hours making it a great make-ahead dessert.

1 1/3 cups milk
1 pkg (12-oz) semisweet chocolate chips
1/2 cup egg substitute
1/4 cup brewed espresso
4 tbsp sugar
dash of salt
Sweetened whipped cream for garnish
Fresh berries for garnish

In a heavy, non-aluminum pan cook the milk over medium-high heat for a couple of minutes until tiny bubbles start to form around the edges of the pan.  Immediately remove from the heat; set aside.

In a blender combine the chocolate chips, egg substitute, espresso, sugar, and salt; process on low until smooth, about 20 seconds.

With the blender running on low, add the milk in a slow stream; process until smooth, about a minute.

Pour approximately 1/3 cup of the mixture into each of 12 small dessert glasses; cover and chill 4 to 24 hours.

To serve, top with the whipped cream and fresh berries.


PEANUTTY FRIED OKRA

1 lb fresh okra*, cut into bite-size pieces
1 tsp salt
1 egg white, lightly beaten
1 cup biscuit baking mix ie Bisquick
1/2 cup finely chopped salted dry-roasted peanuts
1/2 tsp pepper
peanut oil for frying

Toss the okra with the salt and let set for 15-20 minutes.

Add the egg white to the okra and stir to coat.

In a large bowl combine the baking mix, peanuts, and pepper mixing until well blended.  Add the okra and toss to coat, gently pressing peanut mixture onto the okra; shake off excess.

Pour peanut oil 2-inches deep into a cast iron skillet or a Dutch oven; heat to a temperature of 375 degrees.

Fry the okra, half at a time, for 2 to 4 minutes or until golden brown; drain on paper towels.



*If you don't have fresh okra, you can substitute a 1-lb pkg of frozen that has been thawed.

Yield: 4 servings

PEACH-GLAZED CHICKEN BREASTS AND/OR THIGHS

1 can (approx 16-oz) peaches in syrup, undrained
1 packet dry onion soup mix
1 tbsp brown sugar
1 tsp lemon juice
2 tbsp canola oil
1 1/2 lbs chicken breasts and/or thighs
Hot cooked brown rice for serving 6
sliced almonds for garnish

Combine the peaches, soup mix, brown sugar, and lemon juice in a food processor (or blender) and process until smooth; set aside.

In a large skillet, over medium-high heat, heat the oil; add the chicken and cook 10 minutes or until browned on both sides.  Remove chicken from skillet; set aside.  Spoon any fat from the drippings in skillet.

Stir the peach mixture into the skillet and add the chicken back to skillet.  Heat to boil; reduce heat to medium and cook 10 minutes or until chicken is cooked through.  Stir occasionally during this phase of the cooking.

Serve with rice and sprinkle almonds over the chicken.


Yield: 6 servings

Friday, June 28, 2013

EASY PUDDING MILKSHAKE

This is an old recipe I have had since the 1970s.  I prefer chocolate but to each his own!  You can make diabetic milkshakes with this recipe by using sugar-free pudding mix and sugar-free ice cream!

4 cups cold milk (may use low-fat, if desired)
1 pkg (4-serving size) instant pudding mix - your choice of flavor
4 scoops ice cream - your choice of flavor

Pour two cups of milk into a bowl or a 2-quart shaker with a tight-fitting lid.  Add the pudding mix and beat slowly with electric mixer at lowest speed until blended, usually a couple of minutes OR shake the shaker vigorously until well blended.  Add the remaining two cups of milk and the ice cream.  Beat or shake until thoroughly mixed.

Top with whipped cream and chocolate shavings or cinnamon, if desired.

Serve immediately.

Yield: 6 servings


Thursday, June 27, 2013

VEGETABLE POTATO SALAD

I saw this potato salad last year in a Southern Living Magazine and it was listed as a healthy indulgence.  Since I am a diabetic who loves indulging in potato salad I thought this would be a good recipe for me.  I hope you enjoy it too.  This recipe is easy and quick to put together.  However, it needs to chill at least an hour before serving.

2 1/2 lb baby red potatoes, cut into 1-inch cubes
2 tbsp apple cider vinegar
1 tbsp olive oil
1/2 cup whole buttermilk
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise with olive oil
1 tbsp Dijon mustard
2 carrots, grated
1/2 cup chopped celery
1/2 cup sliced radishes
1/2 cup steamed, cut fresh green beans
1/4 cup finely chopped fresh parsley
1 tbsp lemon zest
1 garlic clove, minced
Sea salt and freshly ground pepper to taste

In a large saucepan, bring the potatoes to boil in salted water(enough to cover); reduce heat and simmer 7 to 10 minutes until tender.  Drain potatoes, place in a large bowl and sprinkle with the vinegar and olive oil; toss gently.  Allow to cool completely.

Whisk the buttermilk, sour cream, mayonnaise, and Dijon mustard together.  Stir in the carrots, celery, radishes, green beans, parsley, lemon zest, and garlic.  Season the mixture with the salt and pepper to taste.

Spoon the buttermilk mixture over the the cooled potato mixture and toss gently to coat.


Cover the salad and refrigerate at least 1 hour but up to 24 hours. (A great make-ahead dish!)

Note: Do not peel the potatoes.  Red potatoes contain nutrients that promote heart health and lower one's cancer risk when left in the skins.


DOLE WHIP

When I was at Disney World I did not have a Dole Whip.  But for those of you who did or have heard about them and wanted to try one, this recipe I got from a friend is for you.

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.



Wednesday, June 26, 2013

CHICKEN-AND-TORTELLINI SALAD

This is a recipe I got a year or two ago from a Southern Living magazine.

2 (9-oz) pkgs refrigerated cheese-filled tortellini
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 cup fresh lemon juice
2 garlic cloves
1 tsp Worcestershire sauce
2 cups cooked, chopped chicken
1 cup frozen sweet peas, thawed
1/2 cup thinly sliced green onions
1/2 cup chopped fresh flat-leaf parsley
salt to taste
pepper to taste

Prepare tortellini according to the package directions.

Process olive oil, Parmesan cheese, lemon juice, garlic, and Worcestershire sauce in a blender until smooth.

Toss the olive oil mixture, chicken, peas, green onions, and parsley.  Season with salt and pepper to taste.

 

Wednesday, June 19, 2013

JOHN WAYNE CASSEROLE

'John Wayne Casserole'
Source: Adapted from Mississippi Magazine

Ingredients

2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers

Directions

1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.

3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.

4. Saute remaining onions and bell peppers until slightly tender.

5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

6. Bake for 30-40 minutes or until edges of dough are lightly browned.


Tuesday, June 18, 2013

GRILLED TOMATO BRUSCHETTA

16 slices (1/2-inch thick) French bread baguette
3 tbsp extra virgin olive oil
4 ripe tomatoes, seeded & chopped
1/2 small sweet onion, thinly sliced
1/2 cup torn fresh basil
1 garlic clove, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Preheat grill to 350 to 400 degrees (medium-high heat).

Brush both sides of the bread slices with the olive oil.  Grill a minute or so on each side until toasted.

In a mixing bowl toss together the tomatoes, onion, basil, garlic, salt, and pepper; serve over the bread slices.

Note: This recipe idea is from an old Southern Living magazine.

Friday, June 14, 2013

HEALTHY DEVILED EGGS

12 large hard-boiled eggs
1/3 cup fat-free Greek yogurt
2 oz. Neutchfal cheese
1 tbsp chopped fresh parsley
1 tsp Dijon mustard
dash of salt
Paprika for garnish, if desired

Peel eggs and cut in half lengthwise.  Carefully remove the yolks into a small mixing bowl.  Place whites on a plate, cut side up; set aside.

Using a fork, mash the egg yolks and add the remaining ingredients.  Stir to blend together well.  Spoon the mixture evenly into the yolks.  Sprinkle with the paprika, if desired.


Yield: 24 deviled egg halves


GRILLED CHEESY CORN

Ears of fresh corn still in husks
cold water
salt
melted butter
chili powder
smoked paprika
grated Parmesan cheese
1 lime wedge for each ear of corn

Preheat grill to medium-high heat.

To prepare the corn, pull back husks (do not remove) and remove and discard the silks.  Tie the husks (pulled back) together with kitchen string to form a handle.  Soak in enough cold, salted water to completely cover for 10 minutes; drain.

Place corn on grill and close lid.  Grill for 15 minutes, turning occasionally, until golden brown.

Remove from grill and brush with the melted butter.  Sprinkle with chili powder, paprika, and Parmesan cheese.

Serve with lime wedges to squeeze over corn.

This is a recipe I got from Southern Living a few years ago.

7-UP BISCUITS

I know several people love these biscuits so I am adding this post from Lisa's Healthy Friends for all you who love good biscuits.

7 Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees.




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FAST AND FABULOUS FRUIT DESSERT

This is a recipe I have had since the 1970s.  It makes a quick dessert especially on hot summer days.  It can be made diabetic friendly by using fruit cocktail in its own juice or sweetened with Splenda, sugar-free instant pudding, and sugar-free whipped topping.

1 can (17-oz) fruit cocktail
1 pkg (4-serving size) lemon-flavored instant pudding mix
1 cup thawed non-dairy whipped topping
6 fresh mint leaves for garnish, if desired

Combine the fruit cocktail (do not drain) and pudding mix in a mixing bowl.  Blend in the whipped topping.

Note: You can get this look by reserving some of the fruit cocktail for garnish.  Personally I prefer having all the fruit in the dish with the mint leaves for garnish.  Make to suit yourself.

To serve, divide evenly into 6 dessert dishes and garnish each with a mint leaf, if desired.

Variation: Substitute 1 can (20-oz) crushed pineapple in its own juice for the fruit cocktail; use coconut cream pudding mix instead of the lemon.  Good with either the whipped topping or a substitute of sour cream.

Tuesday, June 11, 2013

CORN SOUFFLE WITH CREAM CHEESE

Even those this recipe has to cook for 45 minutes I have posted it on this quick fix recipes site because it takes very little of your time to prepare it for the oven.

2 tbsp butter, melted
1 brick (8-oz) cream cheese, cubed, softened
1 can  (15-16 oz) whole kernel corn, drained
1 can (15-oz) creamed-style corn
1 pkg (8 1/2-oz) cornbread/muffin mix
2 eggs
2 tbsp chopped chives or green onion
1 cup low-fat shredded cheddar cheese

Preheat oven to 350 degrees.
Spray a 2-quart baking dish with nonstick cooking spray.

In a large mixing bowl, mix the butter and cream cheese until well blended.

Add the two corns, cornbread mix, chives, and eggs; mix together well.

Pour the mixture into the prepared casserole dish.  Sprinkle the cheese over top of casserole.

Bake at 350 degrees for approximately 45 minutes or until a knife inserted in the center comes out clean.


This is basically a Kraft Foods recipe with a few of my minor changes.




Sunday, June 9, 2013

SAVORY CHICKEN & STUFFING BAKE

I believe this is a Campbell's recipe but not sure.

1 pkg (6-oz) chicken-flavored stuffing mix
6 (1 1/2 lbs) skinless, boneless chicken breast halves
1 can (10 3/4-oz) cream of chicken or cream of mushroom soup
1/3 cup milk
1 tsp parsley
Paprika for garnish
6 watercress sprigs for garnish, if desired

Preheat oven to 400 degrees.
Lightly spray a 2-quart rectangle baking dish with nonstick cooking spray.

Prepare the stuffing mix according to the package directions and immediately spoon down the center of the prepared dish.

Arrange half the chicken breast of either side of the stuffing.

In a small mixing bowl combine the soup and milk until smooth.  Stir in the parsley; pour over the chicken (but not the stuffing).

Cover dish with foil or lid and bake at 400 degrees for 15 minutes.  Remove cover and bake another 10 to 15 minutes until the chicken is no longer pink in the center.


To serve, spoon any sauce over the chicken, sprinkle with the paprika, and top each chicken piece with a sprig of watercress if using.

Wednesday, June 5, 2013

McCORMICK'S CHILI ROASTED POTATO WEDGES

Chili Roasted Potato Wedges

Preparation Time: 10 minutes
Cook Time: 30 minutes
Makes 6 servings.
These potatoes make a great side dish or snack with your favorite dip. For St. Patrick's Day fun, add a few drops of green food color to ranch or French onion dip to serve with the potatoes.
Ingredients
  2 lbs baking potatoes
  2 Tbs olive oil
  1 tsp McCormick® Chili Powder
  1 tsp kosher salt

Directions
Preheat oven to 450°F. Cut potatoes into 3x1/2-inch wedges. Place in large bowl. Add oil; toss to coat well.
Mix chili powder and salt. Sprinkle over potatoes; toss to coat evenly. Arrange potatoes in single layer on foil-lined 15x10x1-inch baking pan.
Bake 30 minutes or until potatoes are tender and golden brown.

Personal message: If you love potatoes this is a healthy way to enjoy them.  While potatoes are basically couch potato calories, leaving the skins on and using chili powder moves them into more of an active calorie category.  Baking is also healthier than frying. If you don't know about couch potato and/or active calories check them out on my health blog at http://grandmaskitchencabinet.blogspot.com

Sunday, June 2, 2013

TOMATO CUCUMBER SALAD

1 large cucumber
3 tomatoes (about 1 lb)
small handful of fresh cilantro, chopped
1 tbsp olive oil
juice from 1/2 lime or more to taste
salt and freshly cracked pepper

Combine all ingredients in a bowl and toss to coat.