FIESTA SMASHED POTATOES

 

1 1/2 lb Yukon gold potatoes, cut into 2-inch chunks

1/2 cup Ranch salad dressing
1 cup finely shredded Mexican 4-cheese, divided
2 green onions, finely chopped
1/4 cup chopped red bell pepper
2 tbsp chopped fresh cilantro

Add potatoes to a large pan of boiling water; cook until tender, about 15 minutes. Drain potatoes and return to the pan.

Using a potato masher or a large spoon, coarsely smash the potatoes. Stir in the salad dressing.

Stir in 3/4 cup of the cheese, the onions and bell pepper, just until blended.

Transfer potatoes to a serving dish and sprinkle top with the remaining cheese and the cilantro.

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SUPER ONION SOUP

 

2 (10.5-oz) cans French onion soup

2 cups grated Gruyere cheese
2 cups Monterey Jack cheese
1/3 cup grated Parmesan cheese
8 (1/2-inch thick) slices French bread, toasted

Heat the soup in saucepan.

Combine the cheeses.

Place 1 slice of the bread into each of four bowls ovenproof bowls.  Sprinkle each with 1/2 cup of the cheese mixture. Top with another slice of bread. Spoon the hot soup over the second slice of bread and top with the remaining cheese mixture.

Broil soups for 4 minutes or until the cheese bubbles and browns.

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CHICKEN-FRIED STEAK

 1/4 tsp salt

1/4 tsp pepper
4 (1 lb total) cubed steaks
1 sleeve saltine crackers, crushed (about 38 crackers)
1 1/4 cups all-purpose flour, divided
2 tsp salt, divided
1 1/2 tsp freshly ground black pepper, divided
1/2 tsp ground red pepper
1/2 tsp baking powder
4 3/4 cups milk, divided
2 large eggs
1 cup peanut oil

Sprinkle the 1/4 teaspoons of salt and pepper over the steaks; set aside.

Combine crackers, 1 cup of the flour, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, red pepper, and baking powder.

Whisk together 3/4 cup of the milk and eggs. Dredge steaks in cracker mixture, dip in milk mixture, dredge again in cracker mixture.

Pour oil into a 12-inch skillet; heat to 360 degrees. (Not a nonstick skillet.)

Fry steaks in oil about 3 minutes. Turn and fry on other side for 2 or 3 minutes until golden brown. Remove steaks to a wire rack over a cookie sheet. Keep warm in a 225 degree oven.

Carefully drain the hot oil from the skillet leaving the cooked bits and 1 tablespoon of the drippings.

Whisk together the remaining 4 cups of milk, 1/4 cup flour, 1 teaspoon salt, and 1 teaspoon pepper. Add to the skillet; cook, whisking constantly over medium-high heat, 10 to 12 minutes until thickened.

Serve the gravy over the steaks.

This is an old Southern Living Magazine recipe.

JOHNSON GUACAMOLE

 For all you NASCAR fans out there here is driver Jimmie Johnson's dad's recipe for guacamole. Jimmie loves to grill and his dad's guacamole is known throughout NASCAR as unbeatable. Gary Johnson shares his recipe:

5 ripe avocados
1/2 to 3/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
3 tbsp fresh lime juice
2 tbsp Italian dressing
1/2 tsp garlic salt
1/4 tsp hot sauce
Tortilla chips

Cut avocados in half. Scoop pulp into a bowl and mash with a potato masher or fork just until slightly chunky. Stir in the sour cream, cilantro, lime juice, Italian dressing, garlic salt, and hot sauce. Serve with tortilla chips.

Note: I got this recipe when his dad posted it in 2014.

HAPPY THANKSGIVING

 

SHRIMP VERMICELLI

1 pkg (7-oz) vermicelli

1 jar (12-oz) roasted red peppers, drained
1 block (8-oz) low-fat cream cheese, softened
1/2 cup low-sodium, fat-free chicken broth
3 garlic cloves, chopped
1/2 tsp ground red pepper
2 lbs cooked, peeled, large shrimp
1/4 cup chopped fresh basil
fresh basil sprigs for garnish, if desired

Prepare vemicelli according to package directions; keep warm.

In a food processor or blend, process the peppers, cream cheese, broth, garlic, and ground red pepper until smooth. Pour mixture into a large skillet.

Cook mixture over medium heat for 5 minutes, stirring often, or until heated through. Add shrimp to skillet and cook, stirring occasionally, 3 minutes or until heated through. Remove from heat.

To serve, pour the sauce over the hot cooked pasta. Sprinkle the basil overall.

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MUFFIN-PAN EGG BITES

 EGG BASE:

8 large eggs

1/2 cup milk

3/4 tsp salt

3/4 tsp pepper

Whisk the base ingredients together in a large bowl; set aside.

3/4 cup chopped broccoli or chopped fresh spinach

3/4 cup finely chopped lean ham

6 tbsp grated cheddar cheese

salsa

Generously spray or grease a 12 cup muffin tin.

Preheat oven to 325 degrees.

Divide the filling items evenly in the muffin tins using only a small dab of salsa per muffin cup.

Pour the egg mixture evenly over the items in the muffin cups. Bake at 325 degrees until set and lightly browned (20 to 25 minutes).

Cool completely before removing from the muffin tin. May be eaten immediately or placed in an airtight container and refrigerated up to 3 days. To reheat refrigerated bites, wrap 2 bites in a paper towel and microwave on high 30 to 60 seconds.

Variations: Bacon instead of ham, finely chopped bell pepper or frozen shredded hash browns, thawed, Jack cheese. Or use your imagination and come up with your favorite combination of meat, veggies, and cheese.

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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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CHICKEN CUTLETS WITH RHUBARB SAUCE

 1 lb chicken cutlets

1/2 tsp salt, divided

1/4 tsp freshly ground black pepper

1 tbsp grapeseed oil

1/2 cup low sodium chicken broth

1/3 cup finely chopped shallot

1/4 cup white balsamic vinegar

1 cup sliced fresh or frozen rhubarb

1 tbsp honey

1 tbsp chopped fresh tarragon

Sprinkle chicken with half the salt and the pepper. Heat the oil in a large skillet over medium-high heat until shimmering. Reduce heat to medium and add the chicken. Cook chicken, turning once, until a meat thermometer inserted in thickest part reads 165 (5 to 8 minutes). Transfer to a plate.

Add the broth, shallot and vinegar to to the skillet and increase the heat to high. Cook, scraping up any browned bits, and until liquid is reduced by half.

Add rhubarb and honey; cook until the rhubarb is tender-crisp (approximately 1 minute). Stir in the tarragon, remaining salt and any accumulated juices from the chicken.

Serve the chicken with the sauce.

Yield: 4 servings

file photo from Eating Well

BRAISED MIXED SQUASH

 1/3 cup extra-virgin olive oil

4 garlic cloves, crushed

1/4 tsp crushed red pepper

1 lb yellow squash, cut into 1/2-inch pieces

1 lb zucchini, cut into 1/2-inch pieces

1 tbsp fresh oregano, chopped

1/2 tsp salt

Heat the oil, garlic and red pepper in a large skillet over medium heat. Cook 2 to 4 minutes until the garlic is sizzling and fragrant. Add the squash and zucchini to the skillet and cook, stirring occasionally,  until tender (12 to 16 minutes). Stir in the oregano and salt.

Yield: 6 servings of 3/4 cup each

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JALAPENO POPPER BURGERS

1 pkg (3-oz) reduced fat cream cheese, softened

3/4 cup shredded pepper Jack cheese

1 medium jalapeno pepper, seeded, chopped

1 lb ground sirloin

dash of kosher salt

4 whole-wheat hamburger buns

1/4 cup ketchup

Preheat grill to medium high.

Combine the cream cheese, shredded cheese and the chopped jalapeno in a medium bowl, stirring and mashing with a fork. Divide mixture into 4 equal portions; make each into a 3-inch disc.

Form the sirloin into 4 equal patties approximately 4-inches in width. Season each with a small sprinkling of the kosher salt.

Grill the burgers until almost done then top with the cheese discs and continue cooking until done and the cheese starts to melt. During the last few minutes add the buns to the grill to toast.

Top each burger with ketchup and serve on the toasted buns. Garnish with a lettuce leaf and tomato slice, if desired.

My version of an Eating Well recipe. Their photo.

Yields 4 servings.

AVOCADO-BUTTERMILK SALAD DRESSING

 1 cup buttermilk

1/2 ripe avocado

3 tbsp chopped fresh herbs ie tarragon, mint, parsley, etc

1 tbsp rice vinegar

3/4 tsp salt

1/2 tsp freshly ground black pepper

Combine all ingredients in a blender and process until smooth. Drizzle over salad or store in an airtight container in the refrigerator for up to 3 days.

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HOPPIN' JOHN with ORANGE BELL PEPPERS

 2 tbsp olive or canola oil

2 medium orange bell peppers, large chopped

4 large garlic cloves, finely chopped

2 tsp ground cumin

1 tsp cayenne pepper

1 tsp smoked paprika

1 tsp salt

1 small bunch (8-oz) collard greens, chopped

4 cups cooked or canned black-eyed peas

1 can (14-oz) diced tomatoes

1 cup water

Heat oil in a large saucepan over medium heat. Add the bell peppers and garlic; cook, stirring occasionally, until starting to brown and give off a fragrant smell. Should take around six minutes.

Stir in the spices; cook, stirring, a few seconds. Stir in the greens by handfuls and cook, stirring, until they are somewhat wilted (about 2 minutes).

Add the black-eyed peas and tomatoes both with their juices and the water. Bring mixture to a boil; reduce heat to simmer, cover and cook, stirring often, until the greens are tender. This should take about 15 minutes.

This is my version of an old Eating Well recipe.

This is their picture from the web.

PIZZA SLIDERS

 1 lb lean ground beef

1 tbsp chopped fresh parsley

2 tsp chopped fresh oregano

1/2 tsp freshly ground pepper

1/4 tsp salt

1/3 cup marinara sauce

4 ounces mozzarella, sliced thin

8 small leaves Boston lettuce

8 whole-wheat dinner rolls, split and toast

In a large bowl, mix the beef and spices until well combined. Divide mixture into 8 equal portions and for each into a 1-inch thick patty.

Grill meat to your preference of doneness. 

Spoon marinara onto each slider and add a slice of mozzarella. Continue to grill until the cheese melts.

Place a lettuce piece on the bottom of each roll and top with a slider. Place top of roll over the melted cheese.

Yield: 4 servings of 2 sliders

This is my version of a recipe I saw in Eating Well this past summer.

Eating Well photo

PEANUT BUTTER - BANANA SMOOTHIE

I always think of Elvis when I enjoy peanut butter and banana! Here is a calcium-rich drink made of those two ingredients.

1/2 cup milk
1 carton (6-oz) Greek-style yogurt
1 fully ripe banana
2 tbsp creamy peanut butter
2 tbsp honey
1/2 cup ice cubes

Blend the milk, yogurt, banana, peanut butter, and honey in an electric blender until blended.

Add ice to blender and blend on high speed until thickened.

Serve immediately.

Yield: 2 1-cup servings

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CREAM CHEESE DEVILED EGGS

 

12 hard-boiled eggs

1 tub (8-oz) cream cheese spread
2 tsp Dijon mustard

Peel eggs and cut eggs in half lengthwise.

In a medium bowl, mash egg yolks with a fork.

Add the cream cheese and mustard to the mashed egg yolks; mix together well.

Use the egg yolk mixture to fill the egg whites.

Garnish as desired.

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CORN-RICE CHOWDER

2 slices bacon
1 medium-size onion, chopped
1 celery stalk, sliced
4 tsp all-purpose or white whole-wheat flour
3 cups milk
1 cup water
1 pkg (10-oz) frozen corn
1 chicken bouillon cube
1 tsp salt
1/4 tsp black pepper
1 cup quick-cooking rice
1 tbsp chopped fresh parsley

Cook bacon in a large saucepan until crisp; remove and drain on paper towels. Crumble drained bacon and set aside.

Add the onion and celery to the bacon drippings and cook, stirring often, until tender. Stir in the flour.

Add the milk, water, corn, bouillon, salt and pepper to the onion and celery mixture; bring to a boil.

Reduce heat under pan and simmer for 5 minutes.

Add the rice, parsley, and crumbled bacon; cover and remove from heat. Allow to stand 5 minutes before serving.

SWEET AND SOUR MEATBALLS

1 can (20-oz) unsweetened (in their own juice) pineapple chunks

1 large egg
1 cup soft whole-grain bread crumbs
1 garlic clove, minced
1 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 lbs lean ground beef (or turkey)
2 tsp olive or canola oil
1 large green bell pepper
1 large red bell pepper (or another green one)
1 cup low-fat chicken broth
1/2 cup Splenda granulated
3 tbsp cornstarch
1/2 cup cider vinegar
3 tbsp reduced-sodium soy sauce
6 cups hot cooked rice for serving

Drain the pineapple and save 1/2 cup of the juice; set both aside.

In a mixing bowl, combine the egg, bread crumbs, garlic, salt and black pepper. Crumble the meat over the mixture and mix together well. Shape into approximately 40 meatballs.

In a nonstick skillet, heat the oil, add meatballs and brown on all sides; drain.

Cut bell peppers into chunks; add the broth, peppers, and the pineapple to the meatballs. Bring the mixture to a boil; reduce heat and simmer, uncovered, for about 7 minutes.

While the meatball mixture cooks, combine the Splenda and cornstarch in a bowl. Stir in the vinegar, soy sauce and the saved pineapple juice until smooth. Add to the meatball mixture. Bring to a boil; cook while stirring for a couple of minutes or until thickened.

Serve over the hot cooked rice.

Per serving of 3/4 cup meatball mixture over 3/4 cup rice = Approximately 456 calories, 66 g carbs, 2 g fiber, and 23 g protein

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PORK MEDALLIONS WITH PEARS

 

1 cup quinoa, rinsed
1 lb pork tenderloin, cut into 1-inch thick slices
1/8 + 1/4 tsp salt, divided
1/4 tsp freshly ground black pepper
1 tbsp extra-virgin olive oil
2 tsp fennel seeds
4 green onions, sliced (+ additional for garnish, if desired)
1/3 cup water
2 garlic cloves, chopped
1 1/2 lbs ripe Anjou or Bartlett pears, peeled, cored, sliced
1 tbsp lemon juice

Prepare quinoa as directed on package.

Flatten pork cuts with the palm of your hand; sprinkle with the 1/8 tsp salt and the pepper.

In a 12-inch skillet, heat the oil on medium-high; add pork medallions. Cook 5 to 6 minutes or until browned on both sides, turning after about 3 minutes. Transfer pork to a plate.

Reduce the heat to medium; add the fennel seeds to the skillet cooking about 30 seconds while stirring. Add the green onions, water, and garlic; cook for a minute, stirring. Add the pears and lemon juice with the remaining 1/4 tsp salt; cook 2 minutes until pears begin to soften, stirring occasionally.

Return the pork to the pan along with any juices that have gathered on the plate. Cook approximately 5-7 minutes or until pork is cooked through.

To serve, place quinoa on serving plate and top with the pork. Pour pear mixture overall. Garnish with additional green onion, if desired.

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LOUISIANA SLOPPY JOES

 

2 lbs lean ground beef

1 cup chopped celery
1 cup chopped green bell pepper
1/2 cup chopped onion
1 can (19-oz) Progresso Vegetable Classics hearty tomato soup
1 can ( 10 3/4-oz) condensed chicken gumbo soup
2 tbsp Dijon mustard
2 tsp Cajun seasoning
12 buns*, split

In a large skillet, cook the beef, celery, bell pepper, and onion over medium-high heat until the beef is cooked through. Stir occasionally during cooking to break up beef; drain well.

After draining beef, turn heat down to medium and stir in the soups, mustard, and Cajun seasoning. Cook 15-20 minutes until bubbly and veggies are tender. Stir occasionally during cooking.

Spoon the beef onto the buns to serve.

*Your choice of tasty buns; I like the onion rolls.

Note: This is a recipe I got from Pillsbury years ago.

BAKED SQUASH

The Black-Eyed Pea was a popular restaurant here in the Dallas-Ft Worth metroplex. Recently, however with covid, etc, our local one has closed. There is one in another metroplex town I may have to visit. Years ago when the restaurants were owned by the original owner, Mr. Street, he would allow the recipes to be given out. This is their very popular Baked Squash recipe. I love it.

5 lbs medium-size yellow squash
2 eggs, beaten
1 cup bread crumbs +additional crumbs for topping
1 stick butter or margarine
1/4 cup sugar
Salt to taste
2 tbsp chopped onion
Dash of pepper

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop into a large saucepan with enough boiling water to cover. Return to boil; reduce heat and cook until tender. Drain in a colander and mash.

Combine the mashed squash with the eggs, 1 cup bread crumbs, butter, sugar, salt, onion, and pepper. Turn into a 3-quart casserole dish that has been lightly greased or sprayed with nonstick cooking spray. Cover with a light layer of bread crumbs.

Bake at 350 degrees for 20 to 25 minutes or until lightly browned.

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CAESAR PITA BURGERS

1 lb lean ground beef

1/2 cup creamy Caesar salad dressing
1 egg
1/2 cup plain bread crumbs
5 pita bread halves
1/2 cup shredded Asiago or Parmesan cheese
5 tbsp diced fresh tomato
5 tbsp diced fresh cucumber

Preheat grill.

In a medium bowl, mix the beef, half the dressing, the egg and bread crumbs together until combined. Shape mixture into 5 equal sized patties about 1/2-inch thick.

Place patties on the grill and cover grill.  Cook approximately 10 minutes or until to desired doneness. During last couple minutes of cooking time, top each patty with cheese.

Place pita halves on grill for a minute or so to warm, if desired.

Place the remaining dressing, the tomato, the cucumber and the patties into the pita halves.

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STRAWBERRY SPINACH SALAD

1 lb fresh spinach

1 qt fresh strawberries, cut in half if large
Wash spinach, dry and crisp in refrigerator.
Wash and hull strawberries, allow to dry.
Combine the spinach and strawberries in salad bowl.

DRESSING:
1/2 cup granulated sugar
2 tbsp sesame seeds
1 tbsp poppy seeds
1 1/2 tsp minced onion
1/2 tsp Worcestershire sauce
1/4 tsp paprika
1/2 cup canola oil
1/4 cup white wine vinegar

Blend the sugar, seeds, onion, Worcestershire sauce, and paprika in a blender.  With blender running, slowly add the oil and vinegar until thoroughly mixed and thickened.

Drizzle dressing over the salad and serve immediately.

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GRILLED ASPARAGUS WITH PARMESAN

 

1/4 cup Balsamic Vinaigrette

1 lb fresh asparagus spears, trimmed (fatter spears are better for grilling)
1 tbsp grated Parmesan cheese

Heat grill to medium-high heat.

Place asparagus in a shallow dish and pour the vinaigrette overall; turn asparagus to coat both sides. Remove the asparagus to grill but save dressing in dish.

Grill asparagus for 5 minutes or until crisp-tender, turning and brushing occasionally with the reserved dressing.

Sprinkle with cheese before serving.

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EASY CHEESE RAVIOLI

 

2 pkg (9-oz each) refrigerated cheese ravioli

1 red bell pepper, chopped
1 tub (8-oz) Chive and Onion Cream Cheese Spread
1 cup frozen peas
1 cup Shredded Italian Five Cheese Blend
Freshly ground black pepper, optional

Cook pasta as directed on package, omitting the salt. Drain, reserving 1 cup of the water.

Lightly spray a large nonstick skillet with cooking spray. Cook and stir the pepper in the skillet over medium heat for 5 minutes or until crisp tender. Add 3/4 cup of the reserved water, cream cheese spread, and the peas to the skillet. Cook, stirring 2 to 3 minutes or until the cream cheese is melted and the peas are heated through.

Add the drained pasta and stir to coat evenly. If sauce is too thick, thin by adding the remaining reserved water, a little at a time, until of desired consistency.

Top with the shredded cheese and pepper, if using, before serving.

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BUTTER & CREAM CAKE

1 1/4 cups butter, softened

2 1/2 cups sugar
5 eggs
3 cups flour
2 tsp baking powder
1/4 tsp salt
1 cup milk
1 tsp vanilla
1 tsp rum flavoring
Whipped Cream Frosting: Recipe below

Preheat oven to 350 degrees.
Lightly grease and flour three 9-inch round cake pans; set aside.

In large mixer bowl, cream butter at medium speed until lightened in color (about 1/2 minute). While beating, add the sugar in a steady stream. Scrape down the bowl and beat at medium speed 4 to 5 minutes, scraping down bowl several times.

Add the eggs to the butter mixture one at a time, beating well after each egg.

Sift the flour, baking powder, and salt together; beat in the butter mixture in thirds alternating with the milk. Beat in the vanilla and rum flavoring.

Divide the batter evenly between the three pans.

Bake layers at 350 degrees for for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool cakes in the pans for 10 minutes.  Loosen from pans and invert on wire racks to cool completely. Brush loose bits from the sides of cakes.

When cakes are completely cooled make the frosting.

Whipped Cream Frosting:
2 cups heavy cream
1/4 cup sifted powdered sugar
1 tsp vanilla

In a small bowl, with electric mixer, beat the cream until it begins to thicken. Add powdered sugar and vanilla; beat until stiff peaks form.

To assemble cake, place one cake on a serving plate and top with some of the frosting; repeat with the remaining layers. Use remaining frosting to frost sides and add any decorative touches you may desire.

Note: This is a file photo.

PINEAPPLE ANGEL FOOD CAKE

Another recipe I got from a friend's facebook page. Thanks Lavonne Lea Rea for posting this recipe from Hillbilly Cast Iron Cooking.

1 box of angel food cake mix
1 lg can (20 oz) of crushed pineapple.

Combine the dry mix with the pineapple,juice and all. Yes, it's going to bubble up so wait a few minutes after mixing these 2 together. It will foam up and double in size.
You can use a 13x9 pan or 2 same size cast iron skillets.
Grease the pans with oil or spray and spread batter in your pans,
Bake at 350 for 30 minutes.

PS you are only using the cake mix and nothing more on the box instructions. Cake Mix only and 1 lg can of crush pineapple (juice and all).

CANDY BAR COOKIES

This is a recipe I got years ago from the Knight Ridder Newspapers.

80 Ritz type crackers or 3 sleeves Waverly or Club crackers
3/4 cup butter
3/4 cup packed brown sugar
1 cup white sugar
1 1/2 cups graham cracker crumbs
1/3 cup milk
1 cup chocolate chips
1 cup butterscotch chips
3/4 cup peanut butter

Coat a 9 x 13-inch pan with nonstick cooking spray and line with a single layer of crackers.

Combine the butter, sugars, graham cracker crumbs and milk in a saucepan; bring to a boil over medium heat. Boil mixture 5 minutes. Pour half the mixture over the crackers in the pan.

Place a second layer of crackers over the sauce and pour the remaining sauce mixture over crackers. Top with a third layer of crackers.

In a heavy saucepan, over medium heat, combine the chocolate and butterscotch chips with the peanut butter, stirring just until smooth. Pour over the top layer of crackers.

Refrigerate until set.

Cut into 24 squares with a sharp knife dipped in cold water.

Per Square: 295 calories, 18 g (8 g sat) fat, 2 g fiber, 17 mg cholesterol, 226 mg sodium, 34 g carbs

This is a file photo.

MINI LIME CHEESECAKES

 Note: This is a quick fix recipe however it does require chilling time for the finished product.

1 pkg (6 count) mini graham-cracker pie crusts

FILLING:
2/3 cup sugar
1 tsp cornstarch
1 block (8-oz) Neufchatel cream cheese, softened
1 large egg, slightly beaten
1 1/2 tsp finely grated lime peel
1/3 cup fresh lime juice
1/2 cup sour cream
Lime slices and diced nectarines for garnish, optional

Heat oven to 350 degrees.
Place crusts on a rimmed baking sheet; set aside.

To make the filling, whisk the sugar and cornstarch together in a medium mixing bowl until well blended.  Add the softened cream cheese, stirring with a spoon until smooth.

Add the egg, lime peel, and lime juice to the cream cheese mixture; whisk until blended. The mixture will be 'soupy'. Remove 1/3 cup to a small bowl and reserve.  Ladle the remaining filling evenly into the 6 crusts.

Bake at 350 degrees for 20 minutes or until puffed and almost set.

Meanwhile, stir the sour cream into the reserved filling until blended. Spoon evenly onto each cheesecake. Bake an additional 12 minutes or until the topping is set.

Remove from oven to a wire rack to cool. Refrigerate at least 3 hours or cover airtight and refrigerate for up to 3 days.

Garnish with the lime slices and nectarines before serving, if desired.

BANANA-CHOCOLATE FRENCH TOAST

 

1/4 cup low-fat milk

2 large eggs, lightly beaten
3/4 tsp vanilla extract
1/2 tsp sugar
1/8 tsp salt
6 slices whole-grain bread
4 1/2 tbsp hazelnut-chocolate spread
1 cup thinly sliced banana
2 tsp olive or coconut oil
1 1/2 tsp powdered sugar

In a shallow dish, combine the milk, eggs, vanilla, sugar, and salt.

Spread each of 3 bread slices with 1 1/2 tablespoons of the hazelnut-chocolate spread and arrange 1/3 cup of the banana slices over each bread slice. Top with the remaining 3 bread slices.

Heat oil in a large skillet over medium-high heat. Working with 1 sandwich at a time, place into the milk mixture, turning gently to coat both sides. Very carefully place the coated sandwiches into the pan.  Cook 2 minutes on each side or until lightly browned.

Cut each sandwich into 4 triangles.  Sprinkle the powdered sugar over the sandwiches.

Yield: 4 servings of 3 triangles

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BROWN SUGAR GLAZED PORK CHOPS

 

1/2 cup chopped celery
1/2 cup chopped onion
1/2 tbsp butter
15 slices day-old bread, torn into small pieces
1/2 tbsp Greek-style seasoning
1 can (14-oz) chicken broth
6 pork chops
1 cup packed brown sugar
1/2 cup butter, melted

In a small skillet melt 1/2 tablespoon butter; add onion and celery, sautéing until translucent.

Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking pan or dish.

Place bread in a large bowl and add the onion/celery mixture, Greek seasoning, and broth. Mix to coat the bread pieces evenly, without making bread soggy. Spread mixture into the prepared baking pan/dish. Top with the pork chops. (Sprinkle a pinch of salt and some freshly ground pepper over chops, if desired.)

In a medium bowl, combine the brown sugar and melted butter; brush over the tops of the pork chops then drizzle the remaining over all, allowing some to seep into the stuffing.

Bake at 350 degrees for 30 minutes (internal temperature of chops should reach at least 160 degrees).

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