MAPLE & PUMPKIN SPICE POPCORN

2 tbsp brown sugar

2 tbsp maple syrup
1 1/2 tsp pumpkin spice mix
1 tbsp butter
1/2 cup chopped pecans or almonds, optional
5 cups freshly popped popcorn in a glass heatproof bowl

In a small saucepan combine the brown sugar, maple syrup, and pumpkin pie spice. Cook the mixture over medium heat, stirring constantly, for about 3 minutes or until the sugar is dissolved and the mixture is bubbly. Stir in the butter until it is melted into the hot mixture. Remove from the heat and add nuts, if using. Pour the hot mixture over the popcorn and stir with a wooden spoon or silicone spatula until all the corn is coated. Allow to coat before serving. Serve once cooled or store in an airtight container.

 File Photo

MOM'S YUMMY ENCHILADAS

1 1/4 lb lean ground beef

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

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

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

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

File Photo

ZUCCHINI TRIANGLES

4 large eggs

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

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

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

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

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

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QUICK AND EASY FRUITY BURST PIE

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

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

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

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

File Photo

OATMEAL CARAMEL CHEWY BAR COOKIES

1 3/4 cup quick cook oats

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

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

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

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

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

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

 File Photo

CRUNCHY BAKED CHICKEN BREASTS

4 skinless boneless chicken breast halves

2 cup corn flakes

3/4 tsp poultry seasoning

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

1/4 cup fat-free milk

2 tbsp olive oil

Preheat oven to 400 degrees.

Spray an 8-inch square baking pan with nonstick olive or canola oil spray; set aside.

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

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

Yield: 4 servings

 

File Photo

GRILLED HAM STEAK

1 (1-lb) ham steak

1/4 cup apricot spreadable fruit
2 tsp Dijon mustard
2 tsp cider vinegar

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

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

File Photo

MOO SHU CHICKEN WRAPPED IN TORTILLAS

 

2 teaspoons canola oil, divided

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

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

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

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

 File Photo

HEALTHY WAFFLES

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

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

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

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

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

Serve with a light syrup or with fresh fruit.

 Photo from KAF.

MAKEOVER LOADED BAKED POTATO SALAD

 This recipe is from the test kitchens of Healthy Cooking magazine in 2011. () are notations from me.

2 1/2 lbs small unpeeled red potatoes, cubed

1/2 tsp salt

1/4 tsp pepper

2 hard-cooked (boiled) eggs, chopped

4 bacon strips, cooked and crumbled

1/2 cup shredded reduced-fat cheddar cheese

1 cup chopped sweet onion

1 dill pickle, chopped

1/2 cup reduced-fat sour cream

1/2 cup fat-free mayonnaise (I only use olive oil mayo)

1 tsp prepared mustard

Place potatoes in a 15x10x1inch baking pan that has been coated with nonstick cooking spray. Sprinkle with the salt and pepper. Bake uncovered at 425-degrees 30 to 35 minutes or until tender. Cool on a wire rack. 

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard. Pour the mixture over the potato mixture and toss to coat.

Serving size: 3/4 cup

Per serving: 133 calories, 4g fat (2g sat), 45 mg cholesterol, 340 mg sodium, 19g carbs, 2g fiber, 6 g protein

Diabetic Exchanges: 1 starch, 1 medium-fat meat

file photo from healthy cooking

QUICK AND EASY CUCUMBER SALAD

This salad is perfect for picnics as it has no mayonnaise and will keep well. It is a great make-ahead salad.

1 medium cucumber, quartered and sliced
1 medium tomato, chopped
1/2 cup chopped green bell pepper
1/3 cup chopped sweet onion
2 tbsp lime juice
2 tbsp red wine or cider vinegar
3/4 tsp dill weed
1/2 tsp salt
1/4 tsp pepper

In a large bowl, combine the cucumber, tomato, bell pepper, and onion.

In a small bowl, combine the lime juice, vinegar, dill, salt, and pepper with a wire whisk. Pour the dressing over the vegetable mixture in the large bowl; toss to coat all vegetables. Cover and refrigerate 15 minutes before serving.

Note: Best to serve with a slotted spoon.

Yield: 4 servings.

 

File Photo

YOGURT PANCAKES

2 cups all-purpose flour 

2 tbsp sugar

2 tsp baking powder

1 tsp baking soda

2 eggs

2 cups plain yogurt

1/4 cup water

In a small bowl, combine flour, sugar, baking powder and baking soda. In another bowl, whisk together the eggs, yogurt and water. Stir egg mixture into the dry mixture just until moistened.

Spray a griddle with cooking spray and heat until hot. Pour batter by 1/4 cupful onto the griddle. Turn when bubbles form on top; cook until bottoms are golden brown. 

Variations: After pouring batter onto griddle, sprinkle with chopped pecans, chocolate chips, slliced bananas, berries, etc.

These pancakes can be made ahead and kept frozen up to 2 months. To freeze, place pancakes in a single layer on sheet pans and freeze overnight or until frozen. Remove from freezer and transfer to ziptop freezer bags. To use frozen pancakes, place on a micro-wave safe plate and microwave on high 40 to 50 seconds or until heated through.

file photo

DELECTABLE GRANOLA

Want a delicious healthy granola to give the kids with some granola before they head off to school or just a busy day? Try this granola recipe for a quick, easy, healthy breakfast and it can be made ahead and kept in an airtight container.

8 cups old fashioned oats

1 cup finely chopped almonds

1 cup finely chopped pecans

1/2 cup flaked coconut

1/2 cup packed brown sugar

1/2 cup canola oil

1/2 cup honey

1/4 cup maple syrup

2 tsp ground cinnamon

1 1/2 tsp salt

2 tsp vanilla extract

In a large bowl, combine oats, almonds, pecans and coconut.

In a small saucepan, combine brown sugar, oil, honey, maple syrup, cinnamon and salt. Heat 3-4 minutes over medium heat or until sugar is dissolved. Remove from the heat and stir in the vanilla.

Transfer granola mixture to two 15x10x1-inch baking pans that have been coated with olive or canola cooking spray. Bake at 350 degrees for 30-35 minutes or until crisp. Stir every 10 minutes while baking. Cool completely on wire racks. 

Store cooled granola in an airtight container.

Serving size is 1/2-cup.

Calories 288, fat 15 g (sat 2 g), 0 cholesterol, 170 mg sodium, 36 g carbs, 4 g fiber, 6 g protein

Diabetic Exchanges 2 1/2 starch, 2 fat

APPLE PORK CHOPS

4 (6-z) bone-in pork chops

3 tbsp Mrs. Dash Original Blend

2 Granny Smith apples, peeled, seeded, diced

2 tbsp olive oil

Sprinkle chops with the Mrs. Dash blend.

Heat sauté pan to medium heat. A half the olive oil and cook the apples 3 minutes then remove to a plate.

Add remaining oil and brown chops on both sides.

Return apples to pan on top of the chops and cook at least 3 minutes, turning once.

file phtot for reference

QUICK AND EASY BEER MUFFINS

2 cups biscuit baking mix

1 tbsp + 2 tsp sugar
6-oz beer

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

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

 Note: File Photo

SPICY RUBBED PORK TENDERLOIN

1 pork tenderloin, approx. 1 lb

1 tbsp smoked paprika
1/4 tsp salt
1 1/2 tsp brown sugar
1 1/2 tsp granulated sugar
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp fresh ground black pepper
1/2 tsp garlic salt

Preheat oven to 425 degrees.

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

File Photo

QUICK AND EASY TUNA NOODLE SKILLET DISH

3 cups water
1 pkg (8-oz) egg noodles
1 cup frozen peas and carrots OR mixed vegetables
1 can condensed cheddar cheese soup, undiluted
1 can (9-oz) tuna, drained and flaked
1/2 cup milk
1/4 tsp black pepper

In a medium saucepan bring water to a boil; add noodles stirring well. Cover and let simmer 5 minutes or until almost tender, stirring a couple of times. Add the frozen vegetables and cook another 5 minutes until crisp tender. Stir in the undiluted soup, tuna, milk, and black pepper. Heat until thoroughly heated through. Let stand a few minutes for sauce to thicken.

Yield: 6 servings of 1 cup each
NOTE: Canned chicken may be substituted for the tuna.

 Note: File Photo

TREASURE ISLAND SALAD

This is from my vintage recipe collection.

2 cans (6 1/2 or 7-oz each) tuna, drained and flaked
1/3 cup mayonnaise
2 teaspoons lemon juice
shredded lettuce
1 large tomato, sliced
4 hard cooked eggs, finely chopped

Combine the tuna, mayonnaise and lemon juice together and chill. Place shredded lettuce on 6 salad plates; top each with tomato slice and a sixth of the tuna salad mixture. Sprinkle chopped egg around the rim of lettuce. Top with Pirate's Dressing; recipe follows.

PIRATE'S DRESSING
1 cup mayonnaise
1/2 cup tomato catsup
1/2 cup chopped celery
1/3 cup chopped green pepper
1 tablespoon sweet pickle relish
dash salt
dash pepper

Combine all the ingredients together well and chill.
Yield: approximately 2 cups dressing. Store in refrigerator.

Note: I don't have a picture of this recipe.

POTATO AND PORK FRITTATA

3 cups frozen hash brown potatoes

1 tsp Cajun seasoning
4 egg whites
2 whole eggs
1/4 cup low-fat milk
1 tsp dry mustard
1/4 tsp black pepper
1 pkg (10-oz) frozen stir-fry vegetables
1/3 cup water
3/4 cup cooked lean pork
1/2 cup shredded Cheddar cheese

Preheat oven to 400 degrees.
Spray a baking sheet with nonstick cooking spray and spread the potatoes over the sheet. Sprinkle the Cajun seasoning over the potatoes and bake at 400 degrees for 16 minutes. Remove from oven and reduce the temperature to 350 degrees.

In a small mixing bowl, beat the egg whites, whole eggs, milk, mustard and pepper together.

Place the vegetables and water in a medium overproof nonstick skillet. Cook over medium heat for 5 minutes or until the vegetables are crisp-tender; drain.

Add the pork and potatoes to the vegetables in the skillet; stir lightly. Add the egg mixture; sprinkle with the cheese. Cook over medium-low heat for 5 minutes. Place skillet in oven and bake 5 minutes or until the egg mixture is set and the cheese is melted.

Yield: 4 servings

 Note: File Photo for reference only.

DEEP DISH 'MEAT-ZA'

This is a KETO dish for those who follow that diet. Personally, I don't follow KETO, but this dish sounds good to me. I haven't tried it yet, but I plan to.

1/2 lb ground beef

1 tsp Italian seasoning

1 1/4 cup shredded cheddar cheese, divided

Pinch of salt

1/2 cup no-sugar-added tomato sauce

1 cup shredded mozzarella cheese

9 pepperoni slices for topping

In a small skillet, brown the ground beef; drain off excess fat. 

In a medium mixing bowl, combine the drained beef, 1 cup of the cheddar cheese and the salt. Press into an 8-inch square baking pan or dish.

Pour the tomato sauce over the beef mixture.

Sprinkle the remaining cheddar cheese and the mozzarella cheese over the sauce.

Top with the pepperoni slices.

Cover the dish with foil and bake for 30 minutes at 375 degrees. Remove the foil and bake another few minutes (5-10) until the cheese starts to brown.

Yield: 4 servings

Woman's World Photo and Recipe

CORNMEAL BISCUITS

2 cups all-purpose flour
3/4 cup cornmeal
2 tbsp sugar
2 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 tbsp white vinegar
1 cup -1 tbsp milk
2/3 cup solid shortening

Preheat oven to 425 degrees.

In a large bowl, blend the flour, cornmeal, sugar, baking powder, salt and baking soda.

Pour the vinegar into a 1 cup liquid measure and add milk to make 1 cup.

With a pastry cutter or two knives, cut shortening into the flour mixture until mixture resembles the size of small peas. Stir in the milk until mixture is moist and dough comes together.

Dust a counter top or board with cornmeal and turn dough out on it. Pat dough out to a half-inch thickness. Cut out with a biscuit cutter or glass dipped in cornmeal and place on a baking sheet. Re-roll scraps and cut out more biscuits.

Bake at 425 degrees for 18 - 20 minutes or until golden brown.

These biscuits are really good with stews.

File Photo

QUICK AND EASY CHICKEN PASTA

1 lb boneless skinless chicken, cubed
salt to taste
black pepper to taste
2 to 3 tablespoons flour for coating
2 tbsp canola oil
1 can or jar of Chunky Italian Ready Sauce
Your favorite hot cooked pasta for 4

Put the flour, salt, and pepper into a bag. Add chicken cubes and shake until all chicken is coated.

Heat the oil in a large skillet over medium-high heat. Brown the chicken well on all sides until no longer pink. Add the sauce to the skillet and simmer until heated through. Serve over your favorite pasta.

Note: File Photo

HOT SPINACH-ARTICHOKE DIP

1 pkg (10-oz) frozen chopped spinach, thawed

2 cans (14-oz each) artichoke hearts, drained

1/2 cup mayonnaise

1/2 cup sour cream

1 cup grated Parmesan cheese

1 cup grated pepper Jack cheese

Assorted veggie sticks and/or chips, or crackers for serving

Preheat oven to 350 degrees.

In a microwave-safe dish, microwave the spinach 5 minutes, cool. Squeeze dry. Place artichokes in a food processor and pulse until coarsely chopped.

Spray a 1-quart casserole dish with olive oil cooking spray.

In a large bowl, stir the spinach, artichokes, mayonnaise, sour cream and Parmesan cheese until combined. Transfer to the casserole dish; sprinkle the Jack cheese over the top.

Bake at 350 for 30 minutes. 

Serve warm with the veggies and/or chips or crackers.

file photo

ISLAND BURGERS

1/2 cup honey
1/4 tsp paprika
1/4 tsp curry powder
1/8 tsp ground ginger
1/4 tsp ground cinnamon
2 lbs lean ground beef
1/4 cup low-sodium soy sauce
1 can (23-oz) sliced pineapple, drained
8 hamburger buns or sandwich rolls, split, buttered, and toasted
8 cheese slices, optional
Lettuce leaves, optional


In a large bowl combine the honey, paprika, curry powder, ground ginger, and ground cinnamon. Add the ground beef to the mixture and mix together well. Shape into 8 equal patties.

Grill hamburgers over medium-hot heat 3 to 4 minutes per side. Brush with the soy sauce and grill another 5 or 6 minutes until juices run clear or burgers are done to suit you. Baste and turn a couple of times during this cooking. Shortly before burgers are done, grill the pineapple slices until browned, turning once to brown each side.

To serve, place burgers and pineapple slices on the toasted buns or rolls and add cheese slices, a lettuce leaf and/or other condiments, if desired.

File Photo

PAULA'S PIGGIES IN A BLANKET

1 8-oz pdg crescent roll dough

16 slices cooked bacon (still pliable enough to wrap)

16 cocktail wieners

Sesame seeds (optional)

1/4 cup ketchup

1/4 cup Dijon mustard

1/4 cup sour cream

3 Tbs relish

Heat oven to 375 degrees. Line a baking sheet with parchment paper.

Separate dough into 8 triangles, then cup each in half to make 16 triangles. On each piece of dough, place 1 bacon slice, then one wiener. Roll up triangles to enclose the filling leaving ends open.

Place rolls on the prepared baking sheet. If desired, brush tops lightly with water and sprinkle with the sesame seeds, pressing lightly to adhere. Bake at 375 degrees until golden, about 15-18 minutes. Transfer to a serving plate.

In a bowl, mix ketchup, mustard and sour cream. Stir in the relish until blended. Serve with the piggies as a dipping sauce.

Yield: 8 servings of 2 piggies each

Paula Deen Photo

NO BAKE LIME PIE

I have listed this recipe as a quick recipe because it is quick to make. It does, however, require chilling time!

1 cup granulated sugar
1/4 cup cornstarch
1 1/4 cups milk (evaporated milk makes a richer pie)
3 large egg yolks
2/3 cup lime juice
1/2 stick of butter, cut up
2 teaspoons lime zest
1 cup sour cream
1 (6-oz) ready-made graham cracker crust
Whipped cream for garnish
Thin lime slices for garnish

In a medium, heavy-bottomed saucepan mix sugar and cornstarch together. Whisk in the milk until smooth; add egg yolks and continue to blend until blended in. Stir in the lime juice. Add butter and whisk constantly over medium heat 7 to 9 minutes, just until boiling. Remove from the heat and stir for 1 minute. Stir in the zest until blended. Cover filling with plastic wrap and refrigerate 1 hour. Gently whisk in the sour cream until well blended. Pour filling into the pie shell. Cover with plastic wrap or the lid from crust and refrigerate at least 6 hours. Before serving, garnish with whipped cream and thin lime slices if desired.

File Photo

QUICK AND EASY CHICKEN PASTA SKILLET

6-oz whole-wheat penne pasta
1 tbsp canola oil
4 cloves garlic, minced
1/4 tsp crushed red pepper
2 cups fresh broccoli florets
12-oz boneless, skinless chicken breast, cut into bite-sized pieces
1 can (14 1/2-oz) diced Italian-style tomatoes
1 tbsp snipped fresh basil
Parmesan cheese, if desired

Cook pasta according to package directions; drain.

In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and red pepper, cook and stir a few seconds. Add the broccoli; cook 3 minutes. Remove broccoli and add chicken pieces to the skillet. Cook, stirring, for another 3 to 4 minutes or until the chicken is no longer pink. Return the broccoli to the skillet with the chicken. Add the tomatoes and the cooked, drained pasta. Cook, stirring, until mixture is heated through. Remove to four individual bowls or one large serving bowl and sprinkle with the fresh basil. Sprinkle with Parmesan cheese, if desired.

 

Note: File Photo w/o chicken used for reference only.

HASH BROWN POTATO PATTIES

2 to 2 1/2 cups frozen shredded hash brown potatoes, thawed
1 tbsp dried onion flakes
1/4 cup white whole-wheat flour
1 large egg
salt to taste
freshly ground black pepper to taste
dash of garlic powder, optional
approximately 1 cup olive oil for frying

Pat potatoes dry with paper towels, if needed. Place in a mixing bowl and add the onion, flour, egg, salt, pepper, and garlic powder (if using). Mix until well combined.

Heat the oil in a large deep skillet over medium-high heat. When the oil sizzles,shape handfuls of the potato mixture into patties and carefully drop into the hot oil. Cook until golden brown on the bottom and carefully flip to brown the other side. This will take about 5 minutes per side.

Drain on paper towels before serving.

Note: File Photo

EASY GREEN BEAN SALAD

 

EASY GREEN BEAN SALAD

1 lb fresh green beans, whole
1 teaspoon salt
2 tablespoons olive or canola oil
2 tablespoons lemon juice
2 green onions, thinly sliced
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
Lettuce leaves, if desired
Shredded Mexican Blend cheese for garnish, if desired
2 slices bacon*, fried, drained and crumbled for garnish, if desired

In a saucepan with a small amount of water to steam, place the green beans and salt. Cover and cook 7 to 8 minutes until crisp tender. Immediately drain and rinse in cold water. Drain from cold water once cooled.

In a bowl large enough to toss the green beans, combine the oil, lemon juice, green onions, pepper and paprika. When well combined, add the green beans and toss to coat well. Serve on a bed of lettuce leaves, if desired. Sprinkle with the cheese for color and flavor, if desired.

*May substitute real bacon bits.

Yield: 6 servings

file photo for reference only - not this

exact recipe

FRUIT SALSA

2 Granny Smith apples, peeled and cored
1 kiwi
1 large orange
1 cup fresh strawberries
2 tbsp brown sugar

Chop all the fruits with a food chopper or in a food processor. Stir in the brown sugar and mix well. Serve with cinnamon tortilla chips.

This is a file photo used for reference only.

It is not this exact recipe.

NUTTY STUFFED MUSHROOMS

1 lb large fresh mushrooms

salt
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1/2 cup chopped nuts
3 tbsp butter
1 cup Pepperidge Farms Herb Seasoned Stuffing Mix
3/4 cup shredded Italian-blend cheese
1 large egg, beaten
Clean mushrooms with a damp paper towel. Remove stems, sprinkle inside of caps lightly with salt and brush olive oil over the outsides. Set aside.

Chop the removed stems very fine. Saute the stems, garlic, and nuts in the butter over medium heat for 3 to 4 minutes. Remove from the heat. Add the stuffing, cheese, and egg, stirring well. Spoon the mixture evenly into the mushroom caps.

Place the mushrooms on an ungreased baking sheet and bake at 350 degrees for about 10minutes until heated through. Serve immediately while hot.

Yield: approximately 18 mushroom caps.

Note: I have had this so long I can't remember for sure, but I believe this is an old TOH recipe and picture.