Sunday, December 31, 2017

APPLE AND CARROT SIDE DISH

1 1/2 cups (about 6 medium) diced carrots
2 cups water
1 tbsp butter
1/4 cup packed brown sugar
1 tbsp lemon juice
1/8 tsp ground cinnamon
1 cup diced peeled Granny Smith apple
1 tbsp cornstarch
2 tbsp cold water

In a medium saucepan, cook the diced carrots in the water until crisp tender; drain. Add the butter, brown sugar, lemon juice, and cinnamon; mix well. Stir in the apple; cover and simmer 10 minutes, stirring occasionally. Stir the cornstarch into the cold water until smooth and then stir into the carrot-apple mixture. Bring to a boil, cook while stirring for 1 minute or until thickened. Simmer, uncovered, for 2 minutes or until glazed while stirring constantly.

Yield: 4 servings

 Note: I've had this recipe and photo for years. I think I got them from TOH.

Saturday, December 30, 2017

CREAMY TUNA RICE

1 cup water
1/2 cup milk
1/2 tsp dill weed (optional)
1/4 tsp salt
6 slices American cheese
1 1/2 cups instant long-grain rice, uncooked
1 large can (9 to 12-oz) tuna, drained
2 tbsp chopped parsley, optional

In a medium saucepan bring the water, milk, dill, and salt to a boil over medium heat. Add the cheese, cooking and stirring until the cheese is melted.

Stir in the rice, tuna, and parsley. Cover and remove from the heat. Let stand for 5 minutes until the liquid is absorbed. Stir before serving.

 Note: Recipe and photo from Kraft Foods.

Friday, December 29, 2017

TUNA SPAGHETTI

1 lb dry spaghetti
1 cup chicken broth or bouillon
3 medium carrots cut into thin strips
2 cups frozen green peas
1 tbsp minced garlic
2 cans (6-oz each) chunk light tuna
grated peel of 1 lemon
juice of 1 lemon
1/4 cup slivered red onion

Cook the spaghetti according to the package directions; drain well.

While the spaghetti cooks, place the chicken broth or bouillon, peas, carrots, and garlic in a medium saucepan and bring to a boil. Cover and simmer for 6 minutes or until the carrots strips are tender.

Place the well drained pasta into a large serving bowl or platter. Pour the vegetables and broth over the pasta. Add the tuna, lemon peel and juice; toss well. Top with the slivered red onion.

 
Note: File photo for reference only.

Thursday, December 28, 2017

HEALTHIER WAFFLES

1 1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
2 eggs, separated
1 3/4 cups fat-free milk
1/4 cup canola oil
1/4 cup unsweetened applesauce

In a large mixing bowl, combine the flours, baking powder, and salt.

In a small bowl, using a wire whisk, whisk the egg yolks, milk, canola oil and applesauce. Stir mixture into the flour mixture just until moistened.

In a second small bowl, beat the egg whites until stiff peaks form. Fold the whites into the batter.

Cook on waffle iron according to the manufacturer's directions.

Serve with a light syrup or with fresh fruit.

Wednesday, December 27, 2017

CAJUN CHICKEN PASTA

4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter 
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper  
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

  1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
  3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
  4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
 Yield: 2 Servings
  
Recipe and photo from AllRecipes
    
   

CHICKEN PARMESAN DIP

This is a Campbell's recipe so I am leaving their product brands in.

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1/2 cup Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 package (8 ounces) cream cheese, softened
1 cup Prego® Traditional Italian Sauce
1 cup shredded mozzarella cheese (about 4 ounces)
2 packages (about 6 ounces each ) hard bread sticks

 Heat the oven to 350°F.  Stir the chicken, bread crumbs and Parmesan cheese in a medium bowl.

Spread the cream cheese in the bottom of a 9-inch pie plate.  Spread half the sauce over the cream cheese.  Top with the chicken mixture.  Drizzle with the remaining sauce.  Sprinkle with the mozzarella cheese.

 Bake for 20 minutes or until hot and bubbling.  Serve with the breadsticks for dipping.

 Note: Campbell's file photo.

EASY CHICKEN STROGANOFF

1 cup cubed chicken
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 soup can of water
approximately 6 handfuls dry noodles, cooked according to pkg directions
1 pint sour cream

Spray a large nonstick skillet with nonstick cooking spray and brown the chicken on all sides, cooking through.

Add the cream of mushroom soup, cream of chicken soup, and water; lower heat and simmer while the noodles cook.

Drain the noodles well; stir into the chicken and soup mixture. Add the sour cream and toss to coat chicken and noodles.

Garnish as desired.


Note: File Photo

Saturday, December 23, 2017

1950s SUPPER CORN CHOWDER

This recipe is from my collection of vintage recipes. This one is from the early 1950s but is as good today as it was then. And it takes less than a half hour to prepare from start to finish. Even the housewives of the earlier days needed quick and easy recipes for the days when they did the laundry on the old wringer washing machines and then hang it outside to dry, canning days, gardening days, etc.

3 slices bacon
1 medium onion, chopped
2 cups milk
1 pint cooked or canned whole kernel corn
1 1/2 cups chopped or diced cooked potatoes
1 can undiluted cream of mushroom soup
1/2 tsp dried thyme, optional
dash of pepper

In a large heavy saucepan, cook the bacon until crisp. Remove bacon leaving a tablespoon of the drippings. Drain the bacon well and crumble; set aside. Cook the onion in the saucepan in the reserved drippings until tender. Stir in the milk, corn, potatoes, mushroom soup, thyme - if using, and pepper. Bring mixture to a boil then reduce the heat and simmer for 2 or 3 minutes, uncovered. Ladle into serving bowls and sprinkle with the crumbled bacon. Add thinly sliced green onions or chives as additional garnish, if desired.

 Note: File photo from dishmaps.

Friday, December 22, 2017

BROWN SUGAR AND CINNAMON PECANS

These nuts are great to have sitting around at parties but they are also good to put a handful into a zipper-type snack bag and stick in a lunchbox.

2 tablespoons butter
1/4 cup firmly packed brown sugar
1 tablespoon pecan-praline flavored ground coffee*
2 tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (omit if too hot for children's lunchboxes)
2 cups pecan halves

In a large skillet over medium heat, melt the butter. Add the brown sugar, coffee, orange juice, cinnamon, and red pepper, if using. Stir well to mix. Stir in the pecans, coating well. Remove from the heat.

Spread the coated pecans on a lightly greased 15 x 10-inch jellyroll pan and bake at 325 degrees for 15 minutes, stirring at 5 minutes and at 10 minutes. Remove from pan and cool completely. Break nuts apart.

*Or other flavored coffee of your choice.

 Note: File Photo

Thursday, December 21, 2017

BLUEBERRY NUT MUFFINS

1 cup all-purpose flour*
1/2 cup whole-wheat flour*
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
1/2 cup light corn syrup
1/2 cup low-fat milk
1/4 cup canola oil
1 tsp grated orange peel
1 cup blueberries**
1/2 cup coarsley chopped walnuts or pecans

Preheat oven to 400 degrees.
Spray 12 muffin cups with nonstick cooking spray; set aside.

In a medium bowl combine the flours, sugar, baking powder, and salt.

In a large bowl blend the eggs with the corn syrup, milk, canola oil, and orange peel. Stir in the flour mixture just until moistened. Fold in the blueberries and the nuts. Divide batter evenly among the 12 muffin cups. Bake at 400 degrees for 18 to 20 minutes or until lightly browned and firm to the touch. Allow to cool in the pan for 5 minutes. Remove from pan and allow to cool completely on a wire rack.

*Or use 1 1/2 cups all-purpose flour if desired.
**Cranberries also work well in this recipe.

 Note: File Photo

Tuesday, December 19, 2017

TOMATO SPAGHETTI TOSS

1 lb spaghetti, cooked according to package directions and drained
6 tbsp butter, soften
3 medium tomatoes, peeled & chopped
1/4 sliced green onion
2 tsp chopped basil leaves
1 tsp salt
1/2 tsp pepper
1/2 cup grated Parmesan cheese

Toss the hot spaghetti with the other ingredients and serve immediately.

Yield: 6 to 8 servings

Note: File Photo

Monday, December 18, 2017

Mom's Yummy Enchiladas

1 1/4 lb lean ground beef
1 can mild chili beans
1 dozen flour tortillas
1 medium onion, chopped
3/4 lb grated cheddar cheese, divided
1 can enchilada sauce, your "heat" preference as desired

Brown ground beef in a large skillet over medium heat. Pour into a colander and drain well. Rinse with hot water to remove fat. Return beef to skillet and add chili beans. Heat to simmer and cook 5-10 minutes. Divide the meat/bean mixture evenly among the 12 tortillas centering mixture in the center of the tortillas. Divide the onion evenly among the tortillas adding atop the meat/bean mixture. Top with approximately 1 tablespoon of the cheese per tortilla. Roll tortilla tightly around mixture and hold together with a toothpick. Place close together in a baking dish. Spoon the enchilada sauce over the tortillas, covering each. Sprinkle the remaining cheese over the top of the sauce. Add lid to casserole dish or cover with foil if lid is not available. Bake in a 350 degree oven for 15-20 minutes until bubbly and cheese is melted. Remove from oven and place on individual plates or a serving platter. Garnish with shredded lettuce and diced tomatoes. Serve with sour cream, guacamole and salsa, if desired.

This recipe is suitable for diabetics as it has protein in the meat, beans and cheese to counteract the carbs.

Note: Be Sure To Remove Toothpicks Before Serving!! Choking On A Hidden Toothpick Can Be Deadly. Never let it be said your cooking killed someone!

 Note: File Photo

Sunday, December 17, 2017

ZUCCHINI TRIANGLES

4 large eggs
1/2 cup olive or canola oil
1 cup buttermilk biscuit mix
3/4 tsp salt
1/2 tsp thyme
dash of cayenne pepper
1 lb zucchini of medium size, cut into half moon slices
2 carrots, peeled and shredded
1 small onion, chopped fine
1/2 cup shredded Italian blend cheese

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

In a large mixing bowl whisk together the eggs and oil. Whisk in the biscuit mix, salt, thyme, and cayenne pepper. Stir in the zucchini, carrot, onion, and cheese. Spread into the prepared baking pan.

Bake at 350 degrees for 25 minutes or until set. Let stand for 10 minutes then cut into 24 squares. Cut each square diagonally to make the triangles. Delicious served warm or at room temperature.

Yield: 48 triangles
Per triangle: Approximately 46 calories, 3 g (1g sat) fat, 1 g protein, 2 g carbohydrates, 0 g fiber

Note: File Photo

Saturday, December 16, 2017

QUICK AND EASY FRUITY BURST PIE

This pie recipe goes together in minutes but does need 2 to 3 hours chilling time.

1 Graham cracker pie shell
1/2 cup lemon juice
1 can (14-oz) sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 carton (8-oz size) frozen whipped topping, thawed
1 cup drained crushed pineapple
1/2 cup chopped pecans
1/2 cup chopped maraschino cherries

In a medium mixing bowl, combine the lemon juice, milk, and vanilla extract mixing well until blended. Fold in the whipped topping, then the crushed pineapple, the pecans and lastly the cherries.

Spoon the mixture into Graham cracker shell. Freeze the pie for 2 to 3 hours until firm. Let stand at room temperature around 15 minutes before cutting to serve.

 Note: File Photo

Friday, December 15, 2017

FROZEN HOT CHOCOLATE

  • 1 cup warmed milk (2% or higher)
  • 2 hot chocolate packets
  • 1/2 cup cold milk (2% or higher)
  • 1/2 cup half & half cream
  • 1/3 cup chocolate syrup
  • 4 cups chopped ice

  1. Mix the two hot chocolate packets into the warmed milk.*
  2. Pour the chocolate milk, white milk, half & half, chocolate syrup and chopped ice into a blender.
  3. Blend on high speed for 20-30 seconds, or until the ice is completely blended and smooth.
  4. Pour into four glasses.
  5. Top with whipped cream and chocolate syrup.
  6. Serve immediately.

    *I often do this step ahead of time, then place the chocolate milk into the refrigerator to cool. This helps keep the frozen hot chocolate as cold as possible. If you do this step, stir the chocolate milk before you add it to the blender because some chocolate will settle at the bottom of the cup.

    Yield: 4 1-cup servings

    Recipe and photo are by tastesof lizzyt






GRILLED HAM STEAK

1 (1-lb) ham steak
1/4 cup apricot spreadable fruit
2 tsp Dijon mustard
2 tsp cider vinegar

Combine the apricot spreadable fruit, Dijon mustard, and the cider vinegar together in a small bowl. Grill the ham steak over hot heat while brushing with the sauce occasionally. Grill until browned on both sides, about 10 minutes.

Yield: 4 serving
Per serving: 238 calories, 2 g carbs, 24 g protein making this a diabetic-friendly recipe.

 Note: File Photo

Wednesday, December 13, 2017

OATMEAL CARAMEL CHEWY BAR COOKIES

1 3/4 cup quick cook oats
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, melted
1 pkg (12-oz) semi-sweet chocolate chips
1 cup chopped pecans
1 cup caramel ice cream topping

Preheat oven to 350 degrees.
Spray the bottom of a 9 x 13-inch baking pan; set aside.

Combine the oats, 1 cup of the all-purpose flour, the whole-wheat flour, sugar, baking soda, and salt in a large bowl. Stir in butter; mix well. Reserve 1 cup of the mixture and press the remaining mixture onto the bottom of the prepared pan. Bake at 350 degrees for 12 to 15 minutes until golden brown.

Remove the crust from the oven and sprinkle the chocolate chips and pecans over the crust.

In a small bowl, mix the caramel topping with the remaining all-purpose flour. Drizzle the mixture over the nuts and chocolate chips to within 1/4-inch of the edge of the pan. Sprinkle the reserved cup of the oat mixture over all.

Bake for another 18 to 22 minutes until golden brown. Cool in the pan on a wire rack. Cut into 30 bars.
 
 File Photo

Tuesday, December 12, 2017

CRUNCHY BAKED CHICKEN BREASTS

4 skinless boneless chicken breast halves
2 cup corn flakes
3/4 tsp poultry seasoning
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fat-free milk
2 tbsp olive oil

Preheat oven to 400 degrees.
Spray an 8-inch square baking pan with nonstick olive or canola oil spray; set aside.

Place cornflakes in a gallon-size zip-top baggie and crush with a rolling pin. Add the poultry seasoning, paprika,salt and pepper to the cornflakes and shake well to distribute the spices throughout; set aside.

Pour milk into a shallow dish; dip chicken in the milk then place in the baggie. Shake until coated; remove from baggie and place in the prepared pan. Drizzle the olive oil over the chicken and bake at 400 degrees for 20 minutes or until juices run clear.

Yield: 4 servings
 
Note: File Photo

Friday, December 8, 2017

MOO SHU CHICKEN WRAPPED IN TORTILLAS

2 teaspoons canola oil, divided
1 medium yellow onion, chopped
2 cups small broccoli florets
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
3/4 lb boneless skinless chicken breast, cut into bite-sized pieces
3 tablespoons hoisin sauce
4 (8-inch) whole-grain tortillas, warmed

In a large skillet over medium-high heat, heat 1 teaspoon of the canola oil; add onion, broccoli, ginger, and the black pepper. Cook while stirring for up to 5 minutes until onion and broccoli start to become tender; remove from skillet.

Heat the remaining teaspoon of the canola oil in the skillet and add chicken. Cook, stirring, up to 5 minutes or until chicken is no longer pink in the center. Return the vegetables to the skillet along with the hoisin sauce to thicken. Cook until heated through.

To serve: Spoon the chicken mixture evenly onto the 4 warmed tortillas. Wrap mixture up in the tortilla and cut tortilla in half to serve. If desired, drizzle some of the pan juices over the chicken mixture before wrapping. Or you can serve juices along side the wraps to be used as a dipping sauce, if desired.

 Note: File Photo

Thursday, December 7, 2017

HEALTHY WAFFLES

3/4 cup all-purpose flour
1 cup white whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
2 eggs, separated
1 3/4 cups fat-free milk
1/4 cup canola oil
1/4 cup unsweetened applesauce

In a large mixing bowl, combine the flours, baking powder, and salt.

In a small bowl, using a wire whisk, whisk the egg yolks, milk, canola oil and applesauce. Stir mixture into the flour mixture just until moistened.

In a second small bowl, beat the egg whites until stiff peaks form. Fold the whites into the batter.

Cook on waffle iron according to the manufacturer's directions.

Serve with a light syrup or with fresh fruit.

 Photo from KAF.

Wednesday, December 6, 2017

HOMEMADE CINNAMON TWIST

1 sheet puff pastry dough
1 large egg
3/4 cup brown sugar
2 tbsp cinnamon
1 tsp freshly grated nutmeg

Preheat oven to 450 degrees.

Cut the pastry sheet into quarters. Cut each quarter into 6 strips. Take 2 strips and twist them together. Combine the brown sugar, cinnamon and nutmeg. Whisk the egg as an egg wash for the twists. Apply the egg wash to the twists then dip them in the brown sugar mixture. Place on a baking sheet and bake at 450 degrees for 10 minutes or until lightly browned.

 Note: This is a file photo.

Tuesday, December 5, 2017

EASY CRANBERRY STRAWBERRY SHORTCAKE

1 can (8-oz) whole berry cranberry sauce
1 pkg (10-oz) frozen strawberries in syrup, thawed
1/2 tsp lemon juice
6 purchased shortcakes
Whipped cream for garnish

In a bowl using a fork, break up the cranberry sauce; stir in the strawberries and lemon juice. To serve spoon the berry mixture onto the shortcakes. Top with whipped cream.

 A just for fun photo!

Monday, December 4, 2017

EASY CUCUMBER SALAD

3 medium cucumbers
2 medium tomatoes
1/2 small red onion
1/2 tsp basil
1/2 tsp dill weed
1 tbsp chopped fresh parsley
apple cider vinegar

Peel cucumbers, slice in half lengthwise and scoop out the seeds. Cut cucumbers into bite-sized pieces, dice the tomatoes, and finely chop the onion; toss together. Sprinkle the basil, dill weed, and parsley over the vegetables. Add just enough of the cider vinegar to coat the vegetables and toss to mix. Chill a few minutes before serving, if possible. This will allow the flavors to mix.

Yield: 4 to 6 servings

Note: File Photo

Sunday, December 3, 2017

QUICK AND EASY BEER MUFFINS

2 cups biscuit baking mix
1 tbsp + 2 tsp sugar
6-oz beer

Preheat oven to 450 degrees.
Spray muffin cups with nonstick cooking spray; set aside.

In a medium bowl, combine the biscuit baking mix and sugar. Stir in the beer. Fill each muffin cup half full of the batter. Bake at 450 degrees for 10 minutes.


 Note: File Photo

Friday, December 1, 2017

SPICY RUBBED PORK TENDERLOIN

1 pork tenderloin, approx. 1 lb
1 tbsp smoked paprika
1/4 tsp salt
1 1/2 tsp brown sugar
1 1/2 tsp granulated sugar
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp fresh ground black pepper
1/2 tsp garlic salt

Preheat oven to 425 degrees.

In a small bowl combine the paprika, salt, brown sugar, granulated sugar, chili powder, ground cumin, pepper, and garlic salt thoroughly. Rub this mixture over all the tenderloin. (If you have leftover rub, store in an airtight container for another use.) Place the tenderloin in a shallow roasting pan and bake for approximately a half hour or until a meat thermometer inserted in the thickest part reads at least 160. Let tenderloin rest about 5 minutes before slicing to serve.

Note: File Photo