ROSEMARY-ORANGE CHICKEN

This is an old 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.

MEXI-STYLE SIRLOIN

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

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CHICKEN BOWTIE PASTA

1 lb boneless skinless chicken breasts, cut into strips

1/3 cup chicken broth
1/4 tsp garlic powder
1 carton (10-oz) Philadelphia cooking creme
2 cups grape tomatoes
2 cups hot cooked bowtie pasta
12 fresh basil leaves, torn

In a large nonstick skillet that has been sprayed with nonstick cooking spray, cook the chicken over medium heat approximately 6 minutes until cooked through.  Stir in the broth and garlic powder; cook another 3 minutes.

Add the cooking creme and tomatoes to the skillet mixture and cook, stirring, another 3 minutes.  Stir in the hot, drained pasta and toss to coat.

Sprinkle the basil leaves over all before serving.
Yield: 4 servings.

file photo for reference

REINDEER CHOW

1 cup semi-sweet chocolate chips
2/3 cup creamy peanut butter
1/4 cup unsalted butter
1 tsp vanilla
1/2 tsp salt
1 box (12-oz) rice or corn squares cereal
4 cups tiny pretzel twists, divided
2 cups powdered sugar
1 bag (10.7-oz) red and green milk chocolate candies*

In a medium saucepan over medium-low heat, combine chocolate chips, peanut butter and butter until melted. Remove from heat and stir in vanilla and salt.

In a large stockpot with a fitted lid, combine cereal and half the pretzels. Pour chocolate mixture over and gently stir to coat. Add powdered sugar, put lid on pan and turn upside down a few times to combine.

Add the remaining pretzels and the chocolate candies and turn upside down a few more times to mix.

May be served immediately or stored in an airtight container.

* Other colored candies may be used for other occasions such as red, pink, white for Valentines Day, pastel colored for Easter, etc.

CHOCOLATE NUT CLUSTERS WITH SEA SALT

This is a quick to make recipe that does require an hour chilling time before serving.

2  cups dark chocolate chips, divided, + more for topping
1/4 tsp salt
2 cups pecan halves, toasted and cooled
Flaky sea salt for garnish

Line 24 mini muffin cups with paper liners; set aside.

Place 1 1/2 cups of the chocolate chips in a microwave-safe bowl and microwave in 15 second intervals just until melted, stirring after each interval. Add the remaining 1/2 cup chocolate chips and salt; stir until smooth. Allow to cool 5 minutes; add the pecans and stir.

Using two spoons, drop about 2 tablespoons of the pecan mixture into each of the muffin cups. Drizzle any remaining chocolate evenly over the clusters. Refrigerate 5 minutes then top each cluster with a few sea salt flakes. Return to refrigerator and chill for 1 hour before serving.

Leftovers may be stored in an airtight container in cool place.

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EASY VEGGIE SALAD

2 bags (16-oz each) frozen California Blend (Cauliflower, Broccoli, Carrots) Vegetables

1 bottle (8-oz) Italian salad dressing
1/2 lb fresh mushrooms, sliced
1/4 cup chopped red onion
1/4 cup McCormick's Salad Toppings

Steam frozen vegetables 3 to 5 minutes until crisp tender; drain well.

In a large bowl toss the vegetables with the remaining ingredients until completely coated.

Refrigerate until serving time.

Yield: 8 servings

file photo for reference only

not this recipe

MANGO-BACON GUACAMOLE

3 avocados, pitted and cubed
2 garlic cloves, minced
1/4 cup red onion, diced fine
1/2 small jalapeno, seeded and finely chopped*
1 tsp ground cumin
salt and pepper to taste
juice of 1 lime
1 large mango, pitted and cubed
1 tbsp chopped, fresh cilantro
3 bacon strips, cooked and crumbled
cayenne, to suit taste
Tortilla chips, for serving
lime wedges, for serving

Combine avocados, garlic, onion, jalapeno, cumin, salt and pepper in a large bowl. Mix to the consistency you desire using a fork. Keep some of the avocado cubes whole. Stir in the lime juice, mango, cilantro, and bacon. Sprinkle with the cayenne.

Serve guacamole with warm tortilla chips and the lime wedges.

Leftovers should be refrigerated.

I got this recipe from a little grocery store booklet.

RICE SALAD WITH HAM

2/3 cup brown rice

1 1/2 tbsp vinegar
1/2 tsp salt
1/4 tsp black pepper
1 garlic clove, crushed
1 tsp tarragon, optional
3 tbsp canola or olive oil
2 tbsp water
1 lb fully cooked ham, cut into bite-size cubes
1/4 cup fresh parsley, chopped fine
tomato slices to garnish dish

Cook the rice according to the package directions.

Combine the vinegar, salt, pepper, garlic, tarragon, oil and water, using a whisk.

Pour the dressing over the hot rice. Let stand until rice is completely cooled.

Mix the rice with the ham and parsley.

Line a pretty bowl with the tomato slices and place the salad in the center.

Yield: 4 servings.

BROCCOLI AND CARROTS IN LEMON BUTTER

1 lb peeled baby carrots

2 lb broccoli florets
4 tbsp butter
1 bunch scallions, white & green separated
1/2 cup chicken stock
1 tbsp grated lemon zest
1/2 tsp salt
1/2 tsp pepper
3 tbsp lemon juice

Bring a large pot of lightly salted water to a boil; add the carrots and cook 5 to 7 minutes or until crisp tender. Using a large slotted spoon, remove the carrots.  Place carrots in a large colander in the sink and run cold water over the carrots to stop the cooking.  Allow to sit and drain.

Return the carrot water to a boil; add the broccoli and cook about 5 minutes or until crisp tender.  Add to the colander with the carrots and run cold water overall.  Allow carrots/broccoli to drain well.

Melt the butter in a large saucepan or Dutch oven.  Add the white of the scallions and stir over medium heat for a couple of minutes until soft.  Add the broth, lemon zest, salt, and pepper.  Bring to a boil; add the carrots and broccoli along with the green of the scallions.  Toss and cook until heated through.  Drizzle with the lemon juice, tossing to coat.

Yield: 12 servings

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ORANGE-FLAVORED BANANA BREAD

2 cups all-purpose flour

1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1 can (6-oz) frozen orange juice cocentrate
2 ripe bananas
2 eggs
1 cup raisins
1 cup walnuts

Preheat oven to 350 degrees.
Grease a 9-inch loaf pan and set aside.

Mix together the flour, baking powder, baking soda, and the pumpkin pie spice in a large mixing bowl.

In another bowl, blend together the orange juice, bananas, and eggs; add to the flour mixture.  Stir in the raisins and walnuts.  Pour the batter into the prepared pan.

Bake bread at 350 degrees for 35 minutes or until it tests done.

Remove bread from pan and cool on a wire rack.

Cut into slices and serve butter or cream cheese, if desired.

This is a file photo. I have not made this bread. The recipe was given to me to share.

QUICK AND EASY CHICKEN & SAUSAGE JAMBALAYA

1 lb skinless boneless chicken breasts cut into bite-size pieces

1/2 lb smoked sausage, cut into slices
1 pkg (6.8-oz) rice and vermicelli mix with Spanish seasoning
2 cups water
1 can (14-oz) seasoned chunky tomatoes with juice

Spray a large nonstick skillet (that has a lid) with nonstick cooking spray and heat over medium-high heat.  Add the chicken and cook about 5 minutes, stirring often, or until lightly browned.  Remove chicken from skillet and set aside.

Cook the rice and vermicelli in the skillet, stirring almost constantly, until golden brown.  Gradually stir in the seasoning from the mix, the water, and the tomatoes; bring to a boil.  Stir in the sausage and the browned chicken.  Place lid on skillet and cook on low approximately 20 minutes or until the liquid is absorbed and chicken is cooked through.  Stir occasionally during this time.

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Yield: 6 servings

Note: This is also a recipe diabetics can enjoy as each serving has only 11 grams carbs and 24 grams protein.

CRANBERRY SALAD

This salad is quick to make but part of it has to refrigerate overnight.

2 cups ground frozen cranberries
3 cups miniature marshmallows
3/4 cup granulated sugar
2 cups chopped apple
1/2 cup chopped pecans
1 cup whipping cream, whipped

Mix the cranberries, marshmallows, and sugar.  Cover mixture and refrigerate overnight.

Mix the apples, nuts, and whipped cream into the cranberry mixture.  Chill before serving.

TOH photo for reference only

TACO-FLAVORED CHEESE TORTILLA ROLLS

1/4 cup soft cream cheese

1 tbsp chopped fresh cilantro
1/2 tsp taco seasoning mix
4 (6-inch size) flour tortillas
8 slices American processed cheese
Salsa for serving

In a small bowl combine the cream cheese, cilantro, and taco seasoning mix; blend together well.

Make the tortilla rolls by spreading one tablespoon of the cream cheese mixture over each of the tortillas.  Place two slices of the processed cheese atop each of the tortillas.  Roll each tortilla up tightly and wrap securely in plastic wrap; refrigerate.

Before serving, remove from refrigerator and slice each of the rolled tortillas into six pinwheels. 

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Serve the pinwheels with your favorite salsa.

EASY CHOCOLATE TRUFFLE COOKIES

1 1/4 cups butter, softened

2 1/4 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup sour cream
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
1 pkg (12-oz) semisweet chocolate chips
1/4 cup chocolate candy sprinkles

In a large mixer bowl, cream the butter, powdered sugar, and cocoa powder until light and fluffy.  Beat in the sour cream and vanilla.

Add the flour to the creamed mixture and mix together well.  Stir in the chocolate chips.

Refrigerate cookie dough for an hour.

Preheat oven to 325 degrees.

Remove from the refrigerator and roll into 1-inch balls.  Pour the chocolate sprinkles into a cup or small bowl; dip cookie balls in the chocolate sprinkles.

Place cookies, chocolate coated side up, about 2-inches apart on ungreased baking sheets.  Bake at 325 degrees for 10 minutes or until set and lightly browned.  Cool on cookie sheets for 5 minutes then gently remove to wire racks to cool completely.

Makes 5 to 6 dozen cookies.

file photo of these cookies

COLORFUL BELL PEPPER-SHELL SALAD

2 to 2 1/2 cups cooked whole-wheat shell macaroni

1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, diced
1/2 cup chopped fresh basil
1/2 cup shredded Parmesan cheese
1/3 cup mayonnaise
1/3 cup balsamic vinaigrette salad dressing

Whisk the balsamic vinaigrette with the mayonnaise until completely blended in a large bowl.

Add the macaroni, bell peppers, onion, basil, and Parmesan cheese; toss to coat completely with the mayonnaise/vinaigrette mixture.

Chill until serving time.

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ROASTED RED PEPPER DIP

1 jar (5-oz) roasted red peppers

1 can (4-oz) chopped green chilies, drained
1 cup sour cream
1 cup mayo
1 tbsp lemon juice
1/2 tsp garlic powder
1/4 tsp onion powder

Min all ingredients together in a small mixing bowl until well blended.  Chill until serving time.

This dip is good served  with fresh veggies, chips, or whole-grain party crackers.

Yield: Approximately 3 cups

file photo for reference only

ZUCCHINI CHIVE DIP

1 8-oz container Soft Philadelphia brand cream cheese
3 tbsp milk
1 small zucchini, shredded
3 tbsp chopped chives
1/8 tsp salt

Combine the cream cheese and milk until well combined. Add the zucchini, chives, and salt, if using; mix well. Chill until serving time.

Serve with chips, party crackers or fresh vegetables.

Yield: Approximately 1 cup

This is a Philadelphia Brand recipe and photo.

CHICKEN CRESCENT ALMONDINE

1 can cream of chicken soup

2/3 cup mayonnaise
1/2 cup sour cream
2 tbsp instant minced onion
3 cups cooked chicken (a deli roasted chicken, shredded, works great)
1 can (8-oz) water chestnuts, drained
1/2 cup finely chopped celery
1 tube (8-oz) crescent rolls
2/3 cup shredded Swiss cheese
1/2 cup slivered almonds

Preheat oven to 375 degrees.
Lightly spray a 9 x 13 x 2-inch baking dish or pan with nonstick cooking spray; set aside.

In a large saucepan combine the soup, mayo, sour cream, and onion to mix well.  Add the chicken water chestnuts, and celery; cook over medium heat just until heated through.  Pour the mixture into the prepared baking dish or pan.

Unroll the crescent dough and form into 2 rectangles to cover the chicken mixture.  Sprinkle the cheese and almonds over the top of the dough.

Bake casserole at 375 degrees for approximately 25 minutes until bubbly and golden brown.

Yield: 8 servings

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BEEF AND RICE COCKTAIL MEATBALLS

1 1/2 lbs lean ground beef

1 cup quick cook brown rice
1 can (8-oz) crushed pineapple in its own juice
1/2 cup finely shredded carrot
1/4 cup chopped yellow onion
1 egg, slightly beaten
1 tsp ground ginger
8-oz French dressing
2 tbsp reduced sodium soy sauce

Preheat oven to 400 degrees.

In a medium mixing bowl, combine the ground beef, rice, pineapple, carrot, onion, egg, and ginger; form into 1-inch meatballs.  Place meatballs on ungreased baking sheets with sides.  Bake at 400 degrees 15 to 20 minutes until browned and cooked through.

While meatballs bake, mix the French dressing and soy sauce together, whisking to blend well.  Serve the meatballs with the sauce.

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SPICY MIXED NUTS

2 tbsp butter melted

1/2 tsp ground cumin
1/4 tsp ground red pepper
1/4 tsp garlic powder
1 can (12-oz) mixed nuts

Preheat oven to 375 degrees.

Pour nuts into a heat-proof mixing bowl.

Combine the butter, cumin, red pepper, and garlic powder until well blended; pour over the nuts while stirring to coat well.

Spread the nuts out over the bottom of a 9 x 13-inch baking pan and bake approximately 10 minutes.  Stir nuts after the first 4 to 5 minutes.

Remove pan from oven and place on a wire rack to cool.

Cooled nuts may be served or placed in a airtight container for storing or giving as gifts.

Yield: 2 1/2 cups

Notes: Nuts are a good snack for diabetics.

CHILI BARBECUE SAUCE

1/2 stick butter

1 cup diced onion
1 large garlic clove, minced
1 bottle (12-oz) chili sauce
2 tbsp fresh lime juice
1/4 cup honey
1/3 cup water
1/4 tsp black pepper
1 tsp grated lime peel

In a small saucepan, over medium heat, melt butter; add onion and garlic, saute' until tender.  Stir in the chili sauce until blended.  Add the lime juice, honey, water, pepper and lime peel; bring to a boil.  Reduce heat to simmer and cook about 5 minutes.

May be kept refrigerated for up to a week.

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CHEESY HERBED CRACKER SPREAD

Note: This is best if made a little ahead of serving so it can be refrigerated at least an hour.

1/2 brick (8-oz size) cream cheese, softened

1/3 cup sour cream
2 cups shredded Colby/Monterey Jack cheese
2 tbsp fresh minced parsley
2 tbsp finely chopped green onion
1/2 tsp paprika
dash of hot pepper sauce

Beat the cream cheese and sour cream together with electric mixer until well blended.  Stir in the shredded cheese, parsley, green onion, paprika, and hot pepper sauce until well blended.  Spoon into a small crock or bowl, cover and refrigerate until serving time.

Serve with a plate of assorted whole-grain party crackers.  May also be used to stuff celery sticks.

Yield: 2 cups

This is a dreamstime photo used for reference only.

It is not this recipe.

QUICK & EASY BACON CORNBREAD DRESSING

1 box (6-oz) cornbread stuffing mix

1/2 cup chopped onion
4-5 slices bacon, diced
1 tbsp melted butter
1 2/3 cups water

Cook the bacon and onion together in a medium skillet until bacon is cooked and onion is tender; drain and place in a 2-quart saucepan.

Add the butter, water and the seasoning packet from the stuffing mix to the saucepan, stir to blend well and bring to a boil.

Reduce the heat, cover, and simmer for 5 minutes.

Remove from the heat and add the cornbread crumb mixture stirring just to moisten.  Cover and let stand 5 minutes.  Fluff up with a fork before serving.

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Yield: 4 servings.