CHICKEN-PARMESAN NOODLE TOSS

1/2 lb linguine pasta

1 tbsp coconut oil
1 lb boneless skinless chicken breast strips
3 tbsp tomato paste
1/4 tsp garlic powder
1 can (14-oz) diced tomatoes, do not drain
1/2 cup water
1/4 cup Italian salad dressing
1/4 cup grated Parmesan cheese

Cook pasta as directed on the package.

While pasta cooks, heat the oil over medium heat in a large nonstick skillet. Add the chicken; cook and stir for 8 minutes or until cooked through.

Stir the tomato paste and garlic powder into the chicken and cook, stirring, over medium heat for a minute. Add the tomatoes, water, and Italian dressing to the skillet and cook for 2 minutes, stirring occasionally.

Drain the pasta and place in a large bowl; add sauce and toss to coat pasta well.

Sprinkle the Parmesan cheese over all.

Yield: 8 cups

file photo

SPINACH AND MUSHROOMS

To the best of my remembrance, I got this recipe from a TOH magazine 3 or 4 years ago.  I love spinach and I love mushrooms so this is a favorite.  I neither cook with white wine or chicken broth so I replace that with vegetable broth.  You may wish to stick with the original recipe.

1/2 lb sliced fresh mushrooms

1 tbsp butter

1 tbsp olive oil

2 garlic cloves, minced

1/4 cup dry white wine or chicken broth

3 tbsp Worcestershire sauce

1/2 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp salt

6-oz fresh baby spinach

1 can (8-oz) sliced water chestnuts, drained

In a large nonstick skillet, saute the mushrooms in the butter and olive oil until tender.  Add garlic and cook for another minute.  Stir in the wine or broth, Worcestershire sauce, oregano, thyme, and salt.

Bring the mixture to a boil, reduce heat and simmer, uncovered, 7 or 8 minutes until the liquid is evaporated.

Add the spinach and cook, stirring, until wilted.  Stir in the water chestnuts and heat through.

file photo

WHOLE WHEAT BLUEBERRY PANCAKES

1 1/4 cups whole wheat flour (my personal preference is white whole wheat but either is fine)

2 tsp baking powder
1 large egg
1 cup to 1 1/4 cup low-fat milk(batter should be thin enough to pour but not thin enough to run)
1/2 tsp salt
1 tbsp sugar or Splenda granulated
1/2 cup fresh or frozen blueberries

Sift the flour and baking powder together; set aside.

In a medium bowl, beat the egg, milk, salt, and sugar or Splenda together; stir in the flour mixture just until moistened. Gently fold in the blueberries (if using frozen, do not thaw).

Preheat a heavy skillet or griddle over medium heat and spray with nonstick cooking spray.

Pour 1/4 cup of batter onto the hot skillet or griddle per pancake. Cook about 1 1/2-2 minutes until bubbly, turn and cook until golden brown.

Yield: 10 pancakes

Vairation: Adding half a mashed ripe banana is tasty and adds more moisture.

file photo

CHEESY CHICKEN ROTINI

1 1/2 lbs boneless, skinless chicken breast cut into 1-inch pieces

2 cups water
3 cups uncooked whole-wheat rotini pasta
1 bag (16-oz) frozen broccoli, cauliflower, carrot blend
1 can (10-oz) diced tomatoes and green chilies, do not drain
6-oz processed cheese (Velveeta-type), cut into 1/2-inch cubes

Spray a large skillet with nonstick cooking spray; add chicken and cook over medium-high heat, stirring, for 5 minutes or until no longer pink.

Add the water to skillet, stir and bring to a boil.

Stir in the pasta and place lid on skillet.

Simmer over medium-low heat for approximately 10-12 minutes until the pasta is tender. Stir in remaining ingredients and cook, covered, for 5 to 7 minutes until cheese is completely melted and the veggies are crisp-tender. Stir frequently during cooking time.

Yield: 6 servings

Note: This is just a file photo - not this actual recipe.

PUMPKIN-RAISIN-NUT COOKIES

3 cups whole wheat pastry flour

4 tsps baking powder
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 cup sugar granulated
1 can (15-oz) solid-pack pumpkin
1 ripe banana, mashed
1 cup soy milk (or water)
1/2 cup raisins
1/2 cup chopped walnuts

Preheat oven to 350 degrees.
Spray baking sheets with nonstick cooking spray; set aside.

Mix the flour, baking powder, salt, baking soda, cinnamon, nutmeg, and sugar together in a large mixing bowl.  Add the pumpkin, banana, milk, raisins, and walnuts.  Mix just until combined.

Drop batter by tablespoonfuls onto prepared baking sheets and bake at 350 degrees for 15 minutes or until lightly browned.

Using a spatula, remove cookies to wire racks to cool completely.  May be stored in an airtight container.

Yield: approximately 3 dozen cookies.

Personal note: I eliminate the raisins because I just don't like them.

The file photo.

CUCUMBER PUNCH

Looking for a refreshing Summertime punch?  Try this Cucumber punch I got several years ago from a TOH Healthy Cooking magazine.

2 medium cucumbers
3 cups water
1 can (12-oz) frozen lemonade concentrate, thawed
2 liters diet ginger ale, chilled
4 1/2 cups diet grapefruit or citrus soda, chilled

With a zester or fork, score cucumbers lengthwise; cut width-wise into thin slices.

In a large pitcher, combine the water and lemonade concentrate; add the cucumber slices.  Cover and refrigerate overnight or all day.

Just before serving, transfer cucumber mixture to a punch bowl; stir in the ginger ale and soda.

Yield: Approximately 2 dozen servings of about 3/4 cup each.

CHOCOLATE-SOUR CREAM BUNDT CAKE

1 reg size box any basic chocolate cake mix

1 small carton sour cream
1/2 cup canola oil
1/4 cup water
3 large eggs
1 pkg (12-oz) dark chocolate chips

Grease a Bundt cake pan and set aside.
Preheat oven to 325 degrees.

Combine the cake mix, sour cream, oil, and water together in large mixer bowl.  

Beat in the eggs, one at a time, beating after each until combined.

Stir in the chocolate chips.

Bake at 325 degrees for 30 minutes; middle will still be a little gooey. Remove from oven and cool on wire rack for 10 minutes.

Remove cake from pan and refrigerate for at least 3 hours or until serving time.

If you wish to serve warm, microwave for 20 seconds.

Serve with whipped cream.

Note: This is a recipe I got from the cooking.com website several years ago.

VEGETABLE-BEEF CHILI

This recipe takes right at an hour, maybe a few minutes plus. However, you are not working on it the whole time. There is a 45 minutes simmering time.

1 lb top round or chuck steak, cut into cubes
1 tbsp canola oil
1 cup coarsely chopped green bell pepper
1/2 cup coarsely chopped yellow onion
1 garlic clove, minced
 3 (or 4) tbsp chili powder
3/4 cup A.1. Bold and Spicy Steak Sauce
2 cans (16-oz each) tomatoes, coarsely chopped (do not drain)
1 can (15-oz) chili beans, do not drain (may use red kidney beans, drained)
1 regular size can whole kernel corn

In a large pot or Dutch-oven heat the oil over medium-high heat; add the steak cubes and brown.  Drain if meat was fatty.

Reduce the heat to medium and add the bell pepper, onion, and garlic; cook, stirring about 3 minutes until tender.  Mix in the chili powder; cook stirring for a minute.

Add the steak sauce and tomatoes; heat to boiling.  Reduce the heat and cover; simmer 45 minutes, stirring occasionally.

Add the beans and corn to the pot and simmer for another 15 minutes or until the steak cubes are tender.

Garnish with sour cream, red onion slices, grated cheese, or whatever you like.

The file photo.

BROWNIE BUTTON BITES

A refrigerated roll of brownie dough makes this recipe quick and easy!

1 roll (16.5-oz) refrigerated roll of triple chocolate chunk brownie batter
1 bag of miniature peanut butter cups

Spray or line with paper baking liners 20 mini muffin cups.
Preheat oven to 350 degrees.

Fill each cup almost full with the brownie batter.

Bake at 350 degrees for 19 to 20 minutes.

Remove from oven and cool in pans for 3 to 4 minutes; gently press 1 mini peanut butter cup into each brownie until the top of the candy is level with the top of the brownie.

Cool for 10 minutes in pans.  Remove from pans and cool completely on wire rack.

Yield: 20 brownie bites

Note:  This is a recipe I got from Southern Living several years ago.

ORIENTAL CHICKEN BROCCOLI

Cooked brown or long-grain rice for 4 servings

1 tbsp canola oil
1 lb chicken breast strips
1 small yellow onion, chopped coarsely
1 medium-size red bell pepper
1 can cream of broccoli or mushroom soup
3 tbsp water
1 tbsp soy sauce
green onion to garnish
soy sauce for serving

In a large skillet, over medium-high heat, cook the chicken until browned in the canola oil.

Add the onion and bell pepper to the chicken in the skillet; cook 5 minutes or until the veggies are tender and chicken is no longer pink inside.

Stir the soup, water, and 1 tablespoon of soy sauce into the mixture; heat to boiling.  Reduce the heat to low, cover, and cook another 5 minutes.  Stir occasionally during this 5 minutes.

Serve over the rice.  Garnish with the green onion and serve with soy sauce, if desired.

Yield: 4 servings

GREEK YOGURT BLUEBERRY MUFFINS

1 ¾ cups plus 1 teaspoon white whole wheat flour

1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon ground cinnamon (optional, but I recommend it as cinnamon is a blood sugar stabilizer)
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup honey or pure maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt*
2 teaspoons vanilla extract
1 cup (6 ounces) blueberries, fresh or frozen
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top, optional

Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking oil.

In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.

In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)

Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.

Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar, if using. 

Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. 

If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

*You may substitute regular light yogurt but your finished product will be less fluffy.

Note: This is my version of a recipe I found a few years ago through Healthy Recipes. It was by cookies+kate. The picture is theirs, too.

SPICY HONEY BUTTER

1 cup unsalted butter, softened at room temperature

1/4 cup honey
1/4 tsp freshly grated nutmeg
1/4 tsp ground cinnamon
1/8 tsp (or less) ground cloves

Combine all ingredients in a mixing bowl and beat with an electric mixer at medium speed until blended. Serve at room temperature.

Keep stored in refrigerator.

file photo

Note: Delicious on hot biscuits!

BLACK-EYED PEA AND TOMATO SALSA

1 cup chopped tomatoes

1/4 cup chopped red onion
3 tbsp chopped poblano chile pepper (remove veins and seeds for less heat, if desired)
2 tbsp chopped fresh cilantro
2 1/2 tbsp fresh lime juice
1/4 tsp minced fresh garlic
1/8 tsp salt
1/8 tsp ground cumin
1/8 tsp freshly ground black pepper
1 can (15-16 oz) black-eyed peas, rinsed & drained

Place ingredients in a large bowl and toss to mix well.

Note: This recipe is from an old Cooking Light magazine in my collection.  I suggest serving with Beanito Chips for a healthy snack or side.

CREAMY DUTCH APPLE DESSERT

3 tbsp  butter, melted
1 cup graham cracker crumbs
1 can (14-oz) sweetened condensed milk
1/4 cup lemon juice
1 carton (8-oz) sour cream
1 can (21-oz) apple pie filling
1/4 cup chopped walnuts
1/2 tsp ground cinnamon

Preheat oven to 400 degrees.

Combine the butter and graham cracker crumbs in an 8-inch square baking dish; fresh firmly onto the bottom of the dish; set aside.

Combine the milk, and lemon juice; stir in the sour cream. Spread mixture over the crust in the dish. Spoon the pie filling over the milk mixture.

Bake at 400 degrees for 18 minutes.

Combine the walnuts and cinnamon; sprinkle over top of the baked dessert. Serve warm.

Yield: 8 to 9 servings.

file photo

BANANA SPLIT SALAD

1 (15 1/4-oz) can pineapple chunks in its own juice, drained
1 (11-oz) can mandarin oranges, drained
2 cups miniature marshmallows
1/2 cup sour cream
Lettuce leaves
6 small bananas, cut in half lengthwise
1/4 cup flaked coconut, toasted
6 maraschino cherries

Combine the pineapple chunks, oranges, marshmallows, and sour cream, tossing gently.

Line 6 salad plates with lettuce leaves; spoon fruit mixture evenly on the lettuce. Place a banana half on each side of the fruit mixture, sprinkle with coconut and top with a cherry.

Serve immediately.

clipart library

EASY BROCCOLI CHEESY CHICKEN

1 tbsp canola oil

4 (approx. 1 lb) skinless, boneless chicken breast halves
1 can (10 3/4-oz) condensed broccoli cheese soup, undiluted
1/3 cup water
2 cups broccoli florets
dash freshly ground black pepper
cherry tomatoes for garnish, optional

Heat oil in a large nonstick skillet over medium-high heat.  Add the chicken to the hot oil and cook 10 to 12 minutes until browned on both sides.

Combine the soup and water until smooth; stir into the skillet with the chicken.  Add the broccoli florets and pepper; cover.  Cook another 10 to 12 minutes until the chicken is cooked through and broccoli is tender; stir occasionally during cooking.

To serve garnish with the tomatoes, if desired.

PORK CHOPS WITH MOJO SAUCE

2 tsp cumin seeds

3/4 tsp coarsely ground black pepper
1/2 tsp salt
1 1/4 lb boneless thin-cut pork loin chops
2 to 3 tbsp olive or canola oil
1 tbsp minced garlic
1/2 cup orange juice
1/4 cup lemon juice
2 tbsp chopped fresh cilantro

Make a rub by combining the cumin, pepper, and salt together in a small bowl; rub over the chops.

Heat a large skillet over medium heat until hot; add 2 tablespoons of the oil and allow oil to get hot.  Add the chops, in batches if necessary, and cook 4 to 5 minutes until pale pink in center.  Turn chops once while cooking and add more of the oil if necessary.  Remove chops and place on a warm platter.

Add the garlic to the skillet; cook, stirring, over medium-low heat for 30 to 60 seconds.  Stir in the orange and lemon juices.  Increase the heat to high and boil the mixture 3 to 4 minutes or until slightly thickened.  Stir in the cilantro.

Add the chops back to the skillet and cook another 1 to 2 minutes until heated through.

Garnish with fresh chopped cilantro, if desired.

Yield: 4 servings

Note: I got this recipe several years ago from Cooking Club.

PEANUT BUTTER PANCAKES

1 1/2 cups all-purpose flour
6 tablespoons granulated sugar
2 tsp baking powder
1/4 tsp salt
1 1/4 cups low-fat milk
1/4 cup chunky peanut butter (all natural peanut butter doesn't work well here)
1 tbsp canola or olive oil
1/2 tsp vanilla extract
2 large eggs, lightly beaten

Lightly spoon flour into dry measuring cups, level off.

Combine flour, sugar, baking powder, and salt in a large bowl.

Combine milk, peanut butter, oil, vanilla and eggs and add to the flour mixture; stir until smooth.

Heat a nonstick griddle or large nonstick skillet until hot. Drop mixture onto the hot surface by 1/4 cup at a time. When the tops start to bubble and edges are starting to cook, turn pancakes and cook until done.

Serve with your favorite sauce, syrup, jam, fruit, etc.

SPINACH CASSEROLE

This is an easy Spinach Casserole recipe I have had for several years. I love spinach.

MICROWAVE PEANUT BRITTLE

CHICKEN TORTELLINI SOUP

1/4 cup olive or canola oil

1 pkg (8-oz) fresh sliced mushrooms
3 large garlic cloves, minced
1 carton (32-oz) chicken broth
1 can (14.5-oz) diced tomatoes with basil, garlic, and oregano
9 pkgs (9-oz each) refrigerated chicken tortellini
1/3 cup chopped fresh basil
1/4 tsp freshly ground black pepper
1/4 cup grated Parmesan cheese

Heat the oil in a Dutch oven over medium heat until the oil is hot.  Add the mushrooms and garlic and cook 3 to 4 minutes or until mushrooms are softened.  Stir in the chicken broth and tomatoes; bring mixture to a boil.

Add the tortellini and simmer approximately 10 minutes or until the tortellini are tender; stir occasionally.

Stir in the basil and pepper; simmer 1 to 2 minutes.

To serve, ladle soup into bowls and top with the Parmesan cheese.

Yield: 4 to 6 servings

Note: This is my adaptation of a recipe I got a few years ago from Cooking Club.

FRESH BLUEBERRY PANCAKES

1 cup pancake/baking mix

3/4 cup milk
1 egg, lightly beaten
2 tsp sugar
1 tsp baking powder
1 tsp lemon zest
1 tbsp lemon juice
1/2 cup fresh blueberries
2 tsp butter

Stir the pancake mix, milk, eggs, sugar, baking powder, lemon zest, and lemon juice together in a bowl until blended; stir in the blueberries.

Melt half the butter in a large nonstick skillet or on a nonstick griddle.  Drop the pancake batter by 1/4 cup of batter for each pancake on the hot skillet or griddle.

Cook pancakes until the bottoms of the pancakes are browned and tops become bubbly.  Turn and cook on the other side until browned.  Repeat the process until all the batter is used.

Serve with your favorite maple or blueberry syrup or fruit.

CHICKEN AND STUFFING CASSEROLE

Note: This is listed in my quick fix recipes category because it only takes a few minutes to prepare and get into the oven.  It does need to bake for 35 to 40 minutes which still has it on the table in an hour.

1/2 stick butter
1 cup chopped celery
1 cup chopped yellow onion
1 cup chopped carrots
1/4 cup 100% white all-purpose flour
1 can ((10 1/2-oz) chicken broth
1 cup milk
1 pkg (7-oz) herb-seasoned stuffing
2 cups cubed or shredded chicken (works just as well with turkey)
1 cup shredded cheddar cheese
celery leaves and/or carrot curls for garnish, if desired

Preheat oven to 350 degrees.
Spray an oblong baking dish or pan with nonstick cooking spray; set aside.

Melt the butter in a large saucepan over medium heat; add the celery, onion, and carrots and cook until softened.  Add the flour and cook, stirring, for 1 minute.  Slowly pour in the chicken broth and the milk.  Cook, stirring constantly, until the mixture begins to boil and thicken.  Remove from the heat.

Add the stuffing and chicken to the hot mixture and stir to coat well.  Spoon mixture into the prepared baking dish and bake at 350 degrees for 30 to 35 minutes.  Sprinkle the cheese over the top of the casserole and return to the oven for 5 minutes to melt cheese.

Garnish with the celery leaves and carrot curls, if using.

file photo

Yield: 6 servings
Note: I made this for lunch today. I do not eat chicken but my family loved it. I made it with 2 cups leftover grilled chicken.

YUMMY STUFFED ZUCCHINI

A friend posted this on facebook a few years ago.  I love stuffed zucchini and thought this would be a good one.  I have never used curry powder in mine before.  This is good.  Give it a try.

3 zucchinis
1/2 large onion, chopped fine
1 Tbsp butter
5 - 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh thyme leaves
freshly grated Parmesan cheese
fresh cracked black pepper

(you can also make these vegetarian and take the bacon out or use a meat sub. or replace with some olives or any other veggie)

Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges. For the life of me, I couldn't make straight lines. That's okay. They were still delicious. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion. Chop up some good smokey bacon. You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)... but my family goes through quite a lot bacon, so it's going in! Add the curry powder... cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream. (How can this be bad?). Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.

Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. You don't really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes. Of course you know me. I'm gonna grate even more cheese on them again... Smokiness from the bacon. Salty from the Parmesan cheese. Soft and buttery zucchini. Mmmm....

GARDEN CHICKEN SALAD

BEEF AND VEGGIE PASTA

1 lb lean ground beef

1 tbsp canola oil
1 medium onion, chopped
1 tbsp minced garlic
2 celery ribs, diced
1 1/2 cups shredded yellow squash
1 1/2 cups shredded zucchini
1/2 cup shredded carrot
1 jar (26-oz) marinara sauce
1 tbsp balsamic vinegar
1 tbsp butter
1 tsp chopped fresh thyme
8-oz rotini pasta
Parmesan cheese for garnish, if desired.

In a large skillet over medium-high heat, cook the ground beef until no longer pink while stirring to crumble.  Drain beef well, discarding the drippings.

Using a paper towel, wipe excess grease from the skillet.  Add the canola oil to the skillet, heating over medium heat until hot.  Add the onion and garlic; cook, stirring, until tender.  Stir in the vegetables.

Add the drained beef back into the skillet.  Stir in the sauce, vinegar, butter, and thyme.  Bring the mixture to a boil over medium-high heat then reduce to medium-low.  Add a lid to the skillet and simmer mixture approximately 30 minutes until the veggies are tender; stir occasionally.

While sauce simmers, cook the rotini according to the package directions.  Drain well and serve the sauce over the pasta.  Garnish with Parmesan cheese, if desired.

file photo

CHEESEBURGER SOUP

This is a delicious recipe I got from a handwritten recipe group. I love soups so I am always looking for soup recipes. For those who know me, you know I do not eat chicken or use chicken broth. I use vegetable broth in my soup.

CURRIED BEEF AND RICE SKILLET DISH

1/2 tbsp canola oil

1 tbsp curry powder (mild)
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 lb lean ground beef
1 1/3 cups basmati rice, well rinsed
2 cups shredded carrots
1 pkg (9-10 oz) frozen peas
3 cups hot or vegetable broth
chopped fresh cilantro for garnish, optional
fresh lemon wedges for garnish, optional

In a large, deep skillet over medium-high heat, heat the canola oil; add the curry powder, cumin, coriander, and cinnamon, stirring quickly to combine.  Crumble the ground beef into the skillet and stir with a large spoon to break up the meat as it cooks for around four minutes or until browned. 

Stir the rice, carrots, and peas into the beef mixture.

Add the hot broth and bring skillet mixture to a boil.  Place a lid on the skillet, reduce heat to low and cook 15 to 16 minutes.  Remove from the heat but do not remove lid.  Allow to stand for 5 minutes or until the liquid is absorbed.

Remove lid and fluff with a fork before serving.  Sprinkle with the cilantro and add the lemon wedges, if desired.

The file photo

Yield: 4 servings

DRESSED UP SCRAMBLED EGGS

1 dozen large eggs

1/4 cup milk
1/8 cup cream
3/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp hot sauce, optional
1 tbsp butter, divided
1 large tomato, seeded and chopped
2 tbsp chopped fresh chives
1 tbsp chopped fresh flat leaf parsley

In a large bowl, using a wire whisk, combine the eggs, milk, cream, salt, pepper, and hot sauce.

Melt the butter in a large nonstick skillet over medium heat; add the eggs and cook without stirring until they start to set on the bottom.  Using a spatula, stir to form large curds and cook until eggs are set.  Gently stir in the tomato. Remove to serving platter and sprinkle the chives and parsley over all.

Yield: 6 servings

file photo

WILD RICE WITH MUSHROOMS

This recipe combines two of my favorite things, wild rice and mushrooms so naturally it is a favorite.  I believe I got this recipe originally from Southern Living magazine several Thanksgivings ago and changed it a little to suit my tastes.  It makes around 8 servings.

2 pkgs (6-oz each) long-grain and wild rice mix
3 tbsp butter
1 large onion, diced
3/4 lb assorted (or your favorite) fresh mushrooms, sliced
1/4 tsp salt
1/2 cup vegetable broth
1/2 cup chopped flat-leaf parsley

Prepare the rice according to the package directions; set aside.

While rice cooks, melt the butter in a large skillet over medium to high heat and add the onion; saute 5 or 6 minutes until golden in color.  Add the mushrooms and the salt; saute approximately another 5 minutes until mushrooms are tender (time will depend on type of mushrooms you use).

Stir the vegetable broth into the mushroom/onion mixture and saute until the liquid is absorbed (2 to 3 minutes).

Stir the mushroom/onion mixture and the parsley into the rice.  Ready to serve!

BACON BISCUIT CUPS

I got this recipe from Mr. Food's web site many years ago.  They are so simple and tasty, I thought they deserved to be shared.

    

Serves: 10

Cooking Time:22 min

What You'll Need:

• 2 (3-ounce) packages cream cheese, softened
• 2 tablespoons milk
• 1 large egg
• 1/2 cup (2 ounces) shredded Swiss cheese
• 1 scallion, chopped
• 1 (12-ounce) can refrigerated flaky biscuits
• 5 bacon slices, cooked and crumbled, divided

What To Do:

1. Preheat oven to 375 degrees F. Coat a muffin tin with cooking spray.
2. In a large bowl with an electric mixer on medium speed, beat cream cheese, milk, and egg, until blended. Stir in Swiss cheese and scallion; set aside.
3. Separate biscuits into 10 portions. Pat each portion into a 5-inch circle, and press on bottom and up sides of prepared muffin cups, forming a 1/4-inch crust edge. Sprinkle with half of bacon, and spoon cream cheese mixture on top.
4. Bake 22 minutes, or until set. Sprinkle with remaining bacon, lightly pressing into filling. Remove immediately from pan, and serve warm.

To reheat any leftovers, wrap biscuit cups in foil, and bake at 350 degrees for 10 minutes, or until warm. (But we bet you won't have any extras!)

EASY SPAGHETTI MILANO

1 lb lean ground beef

1 cup chopped onion

1/2 cup finely chopped green bell pepper

1 carrot, minced

1 garlic clove, minced

2 cans (15-oz) tomato sauce

1 can (6-oz) tomato paste

1 can (4-oz) sliced mushrooms, drained

1 can (6 1/2-oz) minced clams, undrained

1 tsp salt

1/4 tsp basil leaves

1/4 tsp thyme

1/4 tsp freshly ground black pepper

1 pkg (16-oz) whole-wheat spaghetti

3 tbsp butter

Parmesan cheese

Brown the ground beef, onion, bell pepper, carrot, and garlic; drain off the fat.  Add the tomato sauce, tomato paste, mushrooms, clams, salt, basil, thyme, and pepper.  Simmer the mixture for 20 minutes.

Meanwhile, prepare the spaghetti according to the package directions; drain.  Toss the hot spaghetti with the butter.

To serve, top the spaghetti with the sauce and sprinkle with the Parmesan cheese.

Yield: 6 to 8 servings.

free clipart

CREAMY BOWTIE PASTA WITH CHICKEN

2 cups raw whole wheat bowtie pasta

1 small onion, chopped
1 small red bell pepper, chopped
1 tbsp canola oil
1 clove garlic, minced
1 1/2 cups cooked, cubed or shredded chicken
1/2 cup sour cream
1/4 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried tarragon
1/2 tsp dried thyme
2 tbsp shredded Parmesan cheese
2 tsp minced chives

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

While pasta cooks, in a large nonstick skillet, saute the onion and bell pepper in the oil until tender.  Add the garlic and cook another minute.

Stir in the chicken, sour cream, milk, salt, pepper, tarragon, and thyme; heat through.

Stir the drained pasta into the skillet; sprinkle with the Parmesan and chives.

Yield: 4 servings

the file photo