Thursday, July 30, 2015

ZESTY CHICKEN TACO RICE SALAD

1 lb boneless chicken breast, cut into strips then into bite-size pieces
2 tbsp olive or coconut oil
1 can (13 3/4-oz) ready-to-serve chicken broth
1 can (8-oz) tomato sauce
1 packet taco seasoning mix
1 can whole kernel corn, drained
1 small red pepper, cut into thin strips
1 small green pepper, cut into thin strips
1 1/2 cups quick rice
1/2 cup shredded cheddar cheese
Tortilla chips for serving

Heat oil in a large skillet; add chicken and cook, stirring, until browned; add broth, tomato sauce and taco seasoning. Bring mixture to a boil. Reduce the heat to low, cover and simmer 5 minutes.

Add the corn and peppers; bring to a full boil.

Stir rice into the skillet, cover and remove from the heat. Let stand 5 minutes; fluff with a fork.

Sprinkle cheese overall and serve with the chips.


Wednesday, July 29, 2015

FRUIT COFFEE RING

I cut this from a magazine a few years ago. It is simple, quick, and it is tasty. Click on the recipe to enlarge for easier reading.


Tuesday, July 28, 2015

EASY ROASTED BRUSSELS SPROUTS

A friend posted this on facebook and I am adding it here so I can try it. Maybe some of you are interested, too. I believe the original post is from Natalie Hodson.

Preheat oven to 425.
Put foil on a cookie tray (for easy cleanup) and spray the foil with cooking spray.
Chop any brown ends off and cut the Brussels sprouts in half
Drizzle with olive oil (I use a pastry brush to help me with this - it helps you use less oil and covers each veggie when you just brush a little on the top of each one) and sprinkle with sea salt, black pepper and garlic powder.
Roast on 425 until the edges start to turn brown, about 20-25 minutes. If you want, broil on high for the last 1-2 minutes to get them nice and crispy.



Saturday, July 25, 2015

TEX-MEX SQUASH CASSEROLE

10 cups (about 7) medium-size yellow squash, sliced
2 1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4-oz) green chilies, drained
1 can (4-oz) diced jalapeno peppers, drained
1/4 cup white whole-wheat flour
1/2 tsp salt
3/4 cup salsa
4 green onions, sliced, for garnish, optional
1/4 cup chopped red onion, for garnish, optional

Preheat oven to 400 degrees.
Lightly grease a 9x13-inch baking pan or dish; set aside.

In a large mixing bowl, combine the squash, 3/4 cup of the cheddar cheese, and both peppers. Sprinkle the flour and salt over the mixture and toss to combine. Transfer mixture to the prepared baking dish.

Cover dish and bake at 400 degrees 30 to 40 minutes until the squash is tender.

Remove from oven and spoon the salsa over the top. Sprinkle the remaining cheese over all and return to oven. Bake, uncovered, for another 10 to 15 minutes or until golden brown.  Remove from oven and allow to set for 10 minutes.

Sprinkle the onions, if using, over the top before serving.

Yield: 10 servings
Per serving: 143 calories, 12 g carbs and 8 g protein - This carb to protein ratio makes this dish okay for diabetics.

Friday, July 17, 2015

CHEESY BACON DIP

1 brick (8-oz) cream cheese, softened

2 cups sour cream
1 1/2 cup shredded cheddar cheese
8 slices bacon, cooked crisp, drained on paper towels and crumbled
1/2 cup thinly sliced green onion

Preheat oven to 400 degrees.
Lightly spray a 1-quart baking dish with nonstick cooking spray; set aside.

Combine all ingredients, except 1 tablespoon of the bacon, in a mixing bowl until combined. Transfer to the prepared baking dish.

Bake at 400 degrees 25-30 minutes until hot and bubbly. Sprinkle the remaining bacon over the top.

Serve with your choice of crackers, chips, toasted bread slices, veggies, etc.

Note: File Photo

Saturday, July 11, 2015

ROSEMARY HONEY BUTTER

A tasty butter to spread on the inside of buns before grilling, tasty on biscuits, add some great flavor to corn-on-the-cob, etc. This butter is so good you will probably want to double the recipe!

1/4 cup butter, softened
1 tsp honey
1/2 garlic clove, minced
Dash of minced fresh rosemary

Mix ingredients together in a small bowl until blended. Keep refrigerated until serving time.





Sunday, July 5, 2015

CRAB CAKES WITH PEANUT SAUCE

Note: This recipe was in an old TOH magazine and was submitted by a fellow Texan.

Sauce:
1/4 cup rice vinegar
2 tbsp creamy peanut butter
1 garlic clove, minced
1 tsp brown sugar
1 tsp olive oil
1/4 tsp ground mustard
Dash cayenne pepper

Whisk all ingredients together in a small bowl and set aside.

Cakes:
1 cup plain Greek yogurt
2/3 cup crushed saltines
1/4 cup finely chopped celery
1/4 cup finely chopped roasted sweet red pepper
1/4 cup minced fresh parsley
2 tbsp finely chopped onion
1 egg white, lightly beaten
1 tbsp fresh lemon juice
2 tsp prepared horseradish
1/2 tsp paprika
1/4 tsp salt
1 lb lump crabmeat, drained
1 tbsp olive oil

Mix the ingredients from the yogurt through the salt, in a large bowl until blended. Fold in the crabmeat and shape into a dozen 1/2-inch thick patties. Cover and refrigerate for 30 minutes.

Heat the tablespoon of olive oil in a large skillet over medium-high heat. Add the crab cakes in batches and cook 2 to 3 minutes per side until golden brown.

Serve the crab cakes with the sauce.



Friday, July 3, 2015

GRILLED CORN SALAD

This recipe makes a great summertime picnic salad as there is no mayonnaise or dairy products involved.

10 medium-size ears of corn, husks removed
1/4 cup olive or coconut oil
salt to taste, optional
freshly ground black pepper, to taste
1/4 tsp crushed red pepper flakes, optional
2 large ripe tomatoes, chopped fine
1 medium-size red onion, sliced thin
12 fresh basil leaves, thinly sliced
1 cup favorite vinaigrette-type salad dressing

Brush the corn with oil and grill, covered, over medium heat for 10-12 minutes or until lightly browned and tender. Turn occasionally to grill all sides. Cool enough to handle.

Remove corn from cobs and transfer to a small bowl; toss with the salt, black pepper, and red pepper flakes.

In an approximately 2-quart glass bowl, layer 1/3 each of the corn, tomatoes, onion, and basil leaves. Repeat layers twice more. Pour the dressing over the top.

Cover with plastic wrap or foil and refrigerate for at least an hour before serving.

Yield: 8 to 10 servings.

Note: File Photo

Thursday, July 2, 2015

CAULIFLOWER SPINACH SALAD

2 cups cauliflowerets
1 can (11-oz) mandarin oranges, well drained
1/4 cup chopped green pepper
2 large radishes, sliced
4 cups torn fresh spinach
1 can (5-oz) evaporated milk
1/3 cup orange juice concentrate

In a large bowl, combine the first five ingredients.

Pour the milk in a small bowl and gradually whisk in the juice concentrate.

To serve, drizzle dressing over salad and toss to coat.

Refriderate leftovers.

Yield 8 to 10 servings


Wednesday, July 1, 2015

SECRET INGREDIENT SLOPPY JOES

Make your sloppy joes healthier with this secret ingredient - pumpkin. That's right, pumpkin is very good for you so add it to different foods to be sure you are getting it in your diet.

2 lbs lean ground beef
1 medium yellow onion, finely chopped
1 cup ketchup
1/2 cup tomato juice
1 tsp chili powder
3/4 tsp salt
1/4 tsp nutmeg
1/4 tsp freshly ground black pepper
dash of ground cloves
2 cups cooked or canned pumpkin
Hamburger buns for serving

In a large skillet over medium heat, cook the ground beef and onion until the beef is no longer pink; drain well in a colander. Use a paper towel to wipe out the skillet.

Return the beef and onion to the skillet; add ketchup, juice, chili powder, salt, nutmeg, pepper, and cloves. Stir mixture to combine well. Bring the mixture to a boil and stir in the pumpkin.

Reduce the heat, cover mixture and simmer 15-20 minutes to blend flavors.

Serve on the hamburger buns with pickles, onions, etc for condiments.

Yield: 6 to 8 sandwiches

Note: File Photo