THAI CHICKEN PEANUT NOODLES

1/4 cup creamy peanut butter

1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 tsp sriracha Asian hot chili sauce
1/4 tsp crushed red pepper flakes
12-oz uncooked multigrain spaghetti
1 lb lean ground chicken
1 1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

In a small bowl, whisk the first 6 ingredients until blended.

Cook spaghetti according to package directions; drain.

In a large skillet, cook the chicken, carrots, red pepper and garlic over medium heat 5 to 6 minutes until chicken is no longer pink, breaking up chicken into crumbles; drain.

Stir the peanut butter mixture into the chicken mixture and bring to a boil. Reduce heat and simmer uncovered 3 to 5 minutes or until sauce is slightly thickened.

Serve the sauce with the spaghetti. Garnish each serving with the peanuts and green onions.

Yield: 6 servings
Per serving: 475 calories, 17 g fat (3 g sat) 51 g carbs, 7 g fiber, 33 g protein

 

this is an old TOH recipe and photo

BLACK BEAN AND AVOCADO SALSA

2 jalapeno peppers (remove seeds for less heat, if desired)

1 small garlic clove, finely chopped

1/4 small white onion, finely chopped

1/2 tsp salt, optional

1/4 tsp freshly ground black pepper

1 can black beans, drained and rinsed

2 scallions, thinly sliced

2 tbsp fresh lime juice

1 tbsp olive oil

1 avocado, diced

1/2 cup fresh cilantro, chopped

In a large bowl, combine the peppers, garlic, onion, salt and pepper. 

Add beans, scallions, juice and oil; toss to combine.

Fold in the avocado and cilantro

Serve with tortilla chips.

file photo

CAMPBELL'S MINI CHICKEN POT PIES

1 1/2 cups cubed cooked chicken

1 can (10 3/4-oz) condensed cream of chicken soup
1 1/2 cups frozen mixed vegetables, thawed
flour
1 tube (10 pieces) refrigerated biscuits
1/2 cup shredded cheddar cheese

Preheat oven to 375 degrees.
Spray 10 (2 1/2-inch size) muffin cups with nonstick cooking spray; set aside.

In a medium bowl, combine the chicken, soup, and vegetables; set aside.

Sprinkle a flat surface lightly with flour then roll out or pat the biscuits to flatten slightly. Press biscuits onto the bottom and up the sides of the muffin cups. Spoon 1/3 cup of the chicken mixture into each biscuit cup. Lightly press down mixture with back of spoon to mixture is level with biscuit.

Top each pie with about 2 teaspoons of the shredded cheese.

Bake at 375 degrees for 15 minutes or until the biscuits are browned and the cheese is melted.

Remove from the oven and cool in the pans on a wire rack for 5 minutes before removing to serve.

Campbell's photo

EASY WHITE CHEESE DIP

1 lb white American cheese, grated

1 can sliced green chilies, drained

In a saucepan over low heat, melt cheese while stirring constantly. Add the chilies and heat through.

Serve with tortilla or corn chips.

FILE PHOTO

EASY LIME SHREDDED BRUSSEL SPROUTS

 1/4 cup butter

1 lb Brussel Sprouts, halved and shredded

1 lime, juiced (or more to suit taste)

1 pinch salt

freshly ground black pepper to taste

Heat butter in a skillet over medium heat.

Cook and stir Brussel Sprouts until butter is melted and sprouts are tender, about 6 to 8 minutes.

Squeeze lime juice over sprouts and season with salt and pepper.

allrecipes.com recipe and photo

ITALIAN BAKED CHICKEN

4 skinless boneless chicken breast halves

3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
3/4 tsp garlic powder
3/4 cup Italian-seasoned bread crumbs

Preheat oven to 425 degrees.
Lightly spray a baking sheet with nonstick cooking spray.

In a shallow bowl mix together the mayonnaise, cheese, and garlic powder.

Place bread crumbs in another shallow bowl.

Dip the chicken pieces in the mayo mixture than into the crumbs to coat; place on the prepared baking sheet.

Bake at 425 degrees for 20 minutes or until juices run clear and crumbs are browned.

FILE PHOTO

BREAKFAST PIZZA SCRAMBLE

If you are looking for a quick and easy breakfast idea that is different, you should try this old recipe from Mr. Food. It is made in the microwave and each family member can choose their own 'pizza toppings'.

2 eggs
2 tablespoons chopped pepperoni, vegetables, or your favorite pizza toppings
2 tablespoons milk
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons shredded mozzarella or Cheddar cheese

Coat a microwave-safe cereal bowl with cooking spray. 

Add eggs, pepperoni, milk, diced veggies, salt, and pepper; beat until blended.

Microwave 45 seconds at high power; stir. Top with cheese and microwave 30 to 45 seconds more, or until eggs are set.

Serve immediately.

Note: Since microwave ovens vary, you may need to adjust the cooking time.

MAPLE-CHILI GLAZED PORK MEDALLIONS

1 teaspoon chili powder

1/2 teaspoon salt
1/8 teaspoon ground chipotle pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 teaspoons canola oil
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar

Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.

Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.

Note: Recipe and photo provided by Eating Well.

SAUTEED APPLES

 3 tbsp butter

6 cups (around 2 lbs) peeled and sliced Granny Smith apples

1/2 cup packed brown sugar

1/8 tsp ground cinnamon

Melt butter in a large skillet over medium-high heat. Add apples, sauté 6 minutes or until apples are just tender. Stir in the brown sugar and cinnamon. Cook about 1 minute or until sugar melts.

Yield: 8 servings 1/2 cup each

file photo

HUNGARY JACK PECAN RING

1/2 cup butter

1 cup chopped pecans

3/4 cup packed brown sugar

1/4 cup maple syrup

2 cans (10-oz each) Hungry Jack Biscuits with Butter

Preheat oven to 350 degrees.

Spray a Bundt pan with nonstick cooking spray.

Melt butter; stir in pecans, brown sugar and maple syrup. Pour 1/4 cup into the bottom of the Bundt pan. Stand biscuits on edge, slightly overlapping around the pan. Pour the remaining mixture over the biscuits.

Bake at 350 degrees for 20-30 minutes until browned and biscuits are thoroughly cooked. Cool for 3 minutes before turning out onto a plate for serving.

file photo for reference

SWEET POTATO SOUP WITH MAPLE CROUTONS

 4 tbsp olive oil

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

1 large onion, chopped

2 garlic cloves, finely chopped

1 tsp ground cinnamon

1/4 tsp cayenne pepper

Pinch of nutmeg

1 lb sweet potatoes, peeled and cut into 1/4-inch pieces

2 tbsp low-sodium chicken or vegetable base

2 dried bay leaves

2 slices country-style bread (sourdough or baguette), cut into 1-inch pieces

1 tbsp pure maple syrup

Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add the carrots, onion and garlic; cook, stirring occasionally, until the vegetables start to brown at the edges, about 8 to 10 minutes. Stir in the cinnamon, cayenne and nutmeg; cook another minute.

Add the sweet potatoes, base, bay leaves and 6 cups water; bring to a boil. Reduce heat and simmer until the veggies are very tender, about 10 to 12 minutes.

Meanwhile, make the croutons by heating the remaining oil in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden brown. Remove from the heat, drizzle with the maple syrup and toss to coat. Discard the bay leaves. Puree the soup until smooth using an immersion blender. Top with the maple croutons.

woman's day photo

MULLED APPLE CIDER

5 cups apple cider

2 cinnamon sticks, cracked

8 allspice berries

6 whole cloves

1 strip orange peel, about 2-inches

4 thin orange slices, optional

4 cinnamon sticks, optional

In a small heavy non-metallic saucepan, place cider, 2 cinnamon sticks, allspice, cloves and orange peel; bring to a boil over medium-high heat. Adjust heat so mixture barely bubbles, cover and simmer 15 minutes.

Strain cider into 4 mugs. Garnish each with an orange slice and/or a cinnamon stick, if desired.

Yield: 4 servings

file photo

POTATO AND SAUSAGE SKILLET

1 lb red potatoes, cubed

3 tbsp water
12-oz smoked sausage, cut into 1/4-inch rounds
1/2 cup chopped onion
1 tbsp olive or canola oil
2 tbsp brown sugar
2 tbsp vinegar
1 tbsp Dijon mustard
1/2 tsp dried thyme
1/4 tsp freshly ground black pepper
4 cups fresh baby spinach leaves
5 - 6 slices bacon, cooked crisp and crumbled

Place the potatoes in a microwave-safe bowl with the water; cook on high approximately 4 minutes or until tender. Drain in a colander.

Heat the oil in a large skillet and add the sausage and onion; cook until onion is tender. Add the potatoes to the skillet and cook until potatoes and sausages are browned, 3 to 5 minutes.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into the skillet. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, until heated through.

Add the spinach and bacon to the skillet and cook, stirring, until the spinach is wilted.

Yield: 4 servings

file photo

APPLE OAT CRISP

4 cups peeled, sliced apples

1/4 to 1/3 cup granulated sugar (depending on tartness of apples)
2 tsp cinnamon, divided
1 cup rolled oats
1/4 tsp salt
1/2 cup white whole-wheat flour
1/2 cup firmly packed brown sugar
1/2 cup butter

Preheat oven to 350 degrees.
Butter a baking dish; set aside.

In a bowl combine the apples, granulated sugar, and cinnamon; arrange in baking dish.

Mix the eats, salt, flour, and brown sugar together; mix in butter using a fork until crumbly. Spread over the apples and press down lightly.

Bake at 350  30 to 40 minutes until top is browned and apples are tender.

file photo

COCA-COLA CHICKEN BREASTS

1/2 cup chopped onion

1 tablespoon oil
4 boneless chicken breasts
1 (12 ounce) can cola
1 cup ketchup
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon salt
4 1/2 teaspoons cornstarch
3 tablespoons cold water

Sauté onion in oil until tender.
Add chicken and brown lightly.
Add ketchup, cola, garlic powder, salt and pepper.
Cover and simmer over medium heat for 25-30 minutes or until juices run clear. If sauce needs to be thickened, blend cornstarch and cold water.
Move chicken from pan to warm plate.
Gradually add cornstarch mixture to sauce, simmer until thickened.
Add chicken to pan to reheat, if needed.

Note: File Photo

COPYCAT RECIPE FOR OLIVE GARDEN'S ZUPPA TOSCANA SOUP I

If you love this soup at the Olive Garden, try making it at home.

• 4 slices bacon, diced
• 1 pound spicy Italian sausage, casing removed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 4 cups chicken broth
• 3 russet potatoes, peeled and thinly sliced
• 3 cups baby spinach
• 1 1/2 cups heavy cream
• Kosher salt and freshly ground black pepper, to taste

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
• Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
• Serve immediately, garnished with bacon.

Yield: 6 servings

NOTES

Adapted from The Recipe Critic

I got this recipe from Damn Delicious

FILE PHOTO

SMOKED SALMON PASTA SALAD

 2 cups cooked bow tie pasta

1 1/2 cups sliced asparagus

1 pkg (4-oz) smoked salmon

1 1/4 cups grape tomatoes

1/3 cup crumbled feta cheese with basil and sun-dried tomatoes

1/2 cup reduced-fat olive oil vinaigrette

1/4 tsp salt, optional

1/4 tsp freshly ground black pepper

Cook pasta in boiling water for 7 minutes, omitting any salt and fat. Add the asparagus and cook an additional 4 minutes; drain. Rinse with cold water and drain well.

Cut salmon into 1/2" wide strips.

Toss pasta mixture, salmon strips. tomatoes and remaining ingredients together in a large bowl, tossing well.

Yield: 4 servings of 1 1/2-cup each.

a file photo for reference only

not this exact recipe

MASHED POTATOES AND CARROTS

2 lbs potatoes, peeled and chunked

2 medium carrots, scraped and chunked
1 1/2 - 2 tbsp butter*
1/4 - 1/2 cup cream*
salt to taste
freshly ground black pepper to taste

Place the potatoes and carrots into a large saucepan; cover with water. Bring mixture to a boil and boil until tender, approximately 15 minutes. Drain in a colander.

Place the potatoes and carrots in a large mixer bowl; add butter and cream. Beat on low speed 1 minute then increase speed and beat until well blended.

Season with the salt and pepper to suit your taste.
Garnish as desired.
*According to your preference.

Note: File Photo

CHICKEN SALAD FROM HIDDEN VALLEY

As all of you know if you follow my blogs, I do not each chicken. However, I know many of you (including my family) do so here is what I am told is a tasty chicken salad from the folks at Hidden Valley.

• ½ cup sliced almonds toasted
• ¾ cup Hidden Valley® Original Ranch® Dressing
• 1 can (8.5 ounces) petite peas
• 1 medium shallot finely chopped
• 2 ribs celery
• 2 cups cooked chicken diced
• 1 juice of lemon

• In a large bowl, combine all the ingredients and toss until well coated. Chill covered for 1 hour before serving.

Yield: 5 servings

DOUBLE CHEDDAR BISCUITS

5 cups unbleached all-purpose flour, sifted before measuring

1 tbsp + 1 tsp baking powder
2 1/2 tsp kosher salt
1 tsp granulated sugar
1/8 tsp cayenne pepper
4-oz (about 1 cup) shredded extra-sharp white cheddar cheese, room temperature
4-oz (about 1 cup) shredded sharp orange cheddar, room temperature
6 tbsp cold unsalted butter, cut into 1/2-inch pieces
2 cups heavy cream
1/4 cup buttermilk

Preheat oven to 425 degrees.
Line a baking sheet with foil and grease foil lightly; set aside.

In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and cayenne; add grated cheeses then work in well using your fingers. Add the cold butter. Working quickly, rub butter into the flour mixture using your fingers until the mixture resembles the texture of oatmeal with some large marble-size pieces.

Stir in the cream; add buttermilk and stir just until liquid is absorbed. Dough will be in chunks and pieces. Turn out onto a lightly floured board. Press with hand and knead firmly until it forms a cohesive dough.

Roll dough out to a half-inch thickness. With a fork dipped in flour, pierce the dough all the way through at 1/2-inch intervals. Cut out 2 1/2-inch rounds and place 1/2-inch apart on the prepared baking sheet. Gather scraps and repeat process. (It is okay to do up to this step ahead and refrigerate, covered, for up to 1 hour.)

Bake on center rack of oven for 16 to 18 minutes until well browned.

Yield: Approximately 2-dozen biscuits.

Note: I got this recipe some years ago from a Better Homes and Gardens magazine.

RASPBERRY PRETZEL SALAD

I love raspberries and I love pretzels so this, to me, is a perfect salad.

1¾ cup crushed pretzels
¾ cup butter, melted
3 Tbls sugar
8 oz light cream cheese
¾ cup granulated sugar
2 8 oz containers Cool Whip (I used lite)
1 5.9 oz package Raspberry Jello
2 cups water
16 oz frozen raspberries
additional pretzels to crush for topping

Preheat oven to 350 degrees.

Mix pretzels, melted butter and sugar together. Press into a lightly greased 9x13 baking dish and bake for 10 minutes. Let cool.

Whip cream cheese until light and fluffy; beat in sugar. Stir in one 8 oz container of Cool Whip until thoroughly combined; spread over cooled pretzel crust.

Bring two cups of water to a boil. Dissolve Jello in water. Stir in frozen raspberries. Let mixture become partially jellied before pouring over cream cheese mixture.

Chill until firm and set.

Top with remaining Cool Whip.

Sprinkle on crushed pretzels and serve.

Note: Now that I am diabetic I make the following changes for a diabetic-friendly salad:

• substitute Splenda granulated for the sugar
• Use sugar-free Cool Whip
• Use sugar-free raspberry jello
• Be sure raspberries are frozen without any sugar

I got this recipe and photo from Food Lion years ago.

GRILLED CHICKEN CAPRESE

1 tbsp red wine vinegar

3 tbsp + 2 tsp olive oil

kosher salt and black pepper

1 small shallot, finely chopped

1 cup corn kernels

1 pint grape or cherry tomatoes, halved

4 6-oz each boneless, skinless chicken breasts halves

2 lb tomatoes, sliced

6-oz fresh mozzarella, sliced

1/4 cup fresh basil leaves

Heat grill to medium-high and lightly oil.

In a medium bowl, whisk together the vinegar, 3 tbsp olive oil, 1/2 tsp each salt and pepper; stir in shallot. Add corn and small tomatoes; toss to combine and set aside.

Rub chicken with remaining olive oil, season with salt and pepper; grill until cooked through, 4 to 6 minutes per side.

Arrange sliced tomatoes, mozzarella, and chicken on a platter. Spoon corn mixture and any juices from bowl over the top. Sprinkle with the basil.

Yield: 4 servings

recipe and photo are from old BGTV

ITALIAN SAUSAGE AND SPINACH FUSILLI

12-oz fusilli or other short pasta

1 tbsp olive oil

1 lb Italian sausage, casings removed

2 cups marinara sauce

1 bunch spinach, thick stems discarded

Kosher salt and black pepper

Cook pasta according to package directions.

Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking up into small pieces with a spoon, until it begins to brown, 6 to 8 minutes.

Add marinara sauce and continue to cook until sausage is cooked through, about 3 minutes. Add spinach, season with 1/4 tsp of the salt and pepper each. Cook, tossing until spinach begins to melt, about 1 minute. Toss with the cooked pasta.

recipe and photo HGTV 2019

SWEET AND CREAMY CORN

Note: This recipe goes together quickly and easily but it does require 2 to 5 hours in a slow cooker.

2 bags (16-oz each) frozen whole-kernel corn
1 brick (8-oz) cream cheese
1/4 cup butter, cut-up
2 tbsp sugar
chopped fresh parsley for garnish, optional

Combine all ingredients except parsley in a 4-quart slow cooker. 

Cook on high, stirring a couple of times, for 2 to 2 1/2 hours or on low for 4 to 5 hours until cream cheese is melted and flavors are blended.

Note: Recipe and picture are from Land 'O Lakes butter.

BEEF TOSTADAS WITH MANGO SALSA

 1 mango, diced

1/2 small red onion, finely chopped

1/4 cup chopped fresh cilantro, plus more for topping

Juice of 1 lime + wedges for serving

Kosher salt and freshly grated black pepper

1 tbsp olive oil

1/4 lbs lean ground beef chuck

1 can (15-oz) diced fire-roasted tomatoes with chilies

1/2 to 1 tsp ancho chili powder + more for topping

8 corn tostadas

Shredded iceberg lettuce, for topping

2/3 cup sour cream

Combine mango, red onion, cilantro, lime juice, 1/4 tsp salt, a few grinds of pepper together in a medium bowl. Set mixture aside.

Heat olive oil in a large nonstick skillet over medium-high heat. Add the meat and cook, stirring to break up, until it starts browning, about 2 minutes. Stir in the tomatoes, chile powder, and 3/4 tsp salt. Continue cooking until the meat is cooked through and sauce is slightly reduced, about 2 minutes.

Divide beef mixture evenly over the tostadas; top with lettuce, mango salsa, sour cream and cilantro. Sprinkle with chile powder, if desired. Serve with lime wedges.

Yield: 4 servings of 2 tostadas each

file photo