Venison Chili

1 lb boneless venison steak, cube

1/2 cup chopped onion

2 tbsp olive oil

1 can (15-oz) chili without beans

1/2 cup water

1/2 tsp garlic powder

1/2 tsp celery

In a large saucepan, cook venison and onion in oil until meat is browned, Stir in the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 hour or until meat is tender.

Garnish as desired.

Yield: 3 to 4 servings

file photo, not this exact recipe

 

ANTHONY'S PINEAPPLE COLESLAW

Note: This salad is easy to put together but be aware it needs to be refrigerated for 2 hours before serving so plan ahead.  It was a popular salad at a very popular San Diego Restuarant in the past. I don't believe the restaurant is still there.

1 cup mayonnaise

1/3 cup crushed pineapple

1 tbsp milk

1 tbsp ketchup

1 tsp sugar

1 tsp poppy seeds, optional

1 tsp Worcestershire sauce

8 to 10 cups coleslaw mix

In a small bowl, combine the mayonnaise, pineapple, milk, ketchup, sugar, poppy seed, if using, and Worcestershire sauce. Place the coleslaw mix in a large bowl: add dressing and toss to coat. Cover and refrigerate 2 hours before serving.

Yield: 4-6

file photo

PANKO CRISPY FRIED CHICKEN

 

2 cups buttermilk

2 tbsp hot pepper sauce
2 tbsp Dijon mustard
1 egg
1 1/2 tsp oregano
1 1/2 lbs (8) thin-sliced chicken breast cutlets
2 cups panko breadcrumbs
1/2 tsp salt
1/2 tsp black pepper
1 1/2 quarts canola oil for frying

In a large glass bowl, whisk together the buttermilk, hot pepper sauce, Dijon mustard, egg, and 1/2 teaspoon of the oregano. Add the chicken cutlets to the marinade and turn to coat. Cover with plastic wrap and refrigerate 1 to 2 hours.

In a shallow dish toss together the panko breadcrumbs, salt, pepper and remaining oregano; set aside.

In a deep pot to avoid hot splattes, heat oil over medium heat until it reaches 350 degree or until crumbs sizzle when dropped into the oil. One at a time remove chicken cutlets from the marinade, shaking off the excess. Coat each cutlet with the bread crumb mixture. Discard marinade--do not reuse.

Add two to three cutlets to the hot oil, depending on size of cutlets. Fry for 3 to 4 minutes or until lightly browned. Transfer to a paper towel-lined platter or cookie sheet; keep warm. Let oil reheat then proceed to fry the remaining cutlets.

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VENISON CHEESE DIP

1 lb ground venison

3/4 cup chopped onions, divided

3/4 cup chopped green bell pepper, divided

2 tbsp vegetable oil

1 lb process cheese, Velveeta-style, cubed

1 can (15-oz) chili without beans

1 bottle (12-oz) chili sauce

1/2 tsp garlic salt

1/2 tsp salt

1/2 tsp pepper

1/2 cup shredded cheddar cheese

Nacho chips

In a large skillet over medium heat, cook the venison, 1/2 cup of the onions and 1/2 cup bell pepper in the oil until meat is no longer pink: drain. Stir in the next 6 ingredients, cooking and stirring until the cheese is melted. Transfer to a serving dish and top with the shredded cheddar and the remaining onion and bell pepper. Serve with the chips.

Yield: 6

recipe and photo TOH 2003

POACHED FISH

1 medium onion, sliced

3 slices lemon
1 bay leaf
black pepper
1 lb fresh fish fillets

Heat about 1 1/2-inches of water to boiling in a skillet. Add onion, lemon, bay leaf, and pepper. Reduce heat to simmer. Add fish fillets to the skillet. Simmer until fish fillets flake easily with a fork, should take 5 to 10 minutes depending on the thickness of the fillets.

 This is a file photo for reference only.

MARINATED VEGETABLE SALAD

This recipe serves 12 so it is perfect for those times you are feeding a large group or taking a dish to some occasion. Great make ahead dish as it marinates overnight.

2 cups fresh broccoli flowerettes
2 cups sliced carrots (1/4-inch slices)
2 cups fresh cauliflowerettes
1 cup sliced celery (1/4-inch slices)
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1 1/3 cups unsweetened apple juice
1 cup cider vinegar
1 tsp freshly ground black pepper

Steam the broccoli, carrots, cauliflower, celery until crisp tender; cool. Combine the steamed vegetables, bell pepper, and green onions in a gallon Ziplock Storage Bag. Combine apple juice, cider vinegar and black pepper; pour over vegetables. Seal bag and shake to mix well. Refrigerate vegetables overnight; will keep up to 3 days.

Yield: 12 servings

 Note: This is a file photo.

BAKED THREE-CHEESE SPINACH-ARTICHOKE DIP

1 pkg (8-oz) Neuchâtel cream cheese

1/2 cup sour cream

1/2 cup mayonnaise

1 tbsp hot sauce

2 tsp garlic powder

2 tsp onion powder

1 1/2 tsp grated lemon zest

1/2 tsp salt

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

1 pkg (15-oz) frozen chopped spinach, thawed, squeezed dry

8-oz Monterey Jack shredded cheese

1 pkg (3-oz) finely shredded Parmesan cheese

Whole grain chips and/or crackers for serving

Preheat oven to 375-degrees. Spray a 2-quart baking dish with nonstick cooking spray; set aside. I

n a large bowl, whisk together the first 8 ingredients until mostly smooth. Fold in the artichoke and spinach, along with 1 1/2 cups of the Monterey Jack cheese and 2/3 cup of the Parmesan. Fold in until combined. Spoon mixture into the prepared baking dish in a even layer. Sprinkle the remaining cheeses overall.

Bake at 375-degrees around 35-40 minutes or until golden brown and bubbly. Serve while hot with the chips and/or crackers.

My version of a Southern Living recipe and their picture

 

 

STUFFED MUSHROOMS

24 large mushrooms

olive or canola nonstick cooking spray
1 tbsp olive or canola oil
2/3 cup minced green onion
1/2 tsp dried thyme
1 cup soft bread crumbs
1/4 cup + 2 tbsp freshly grated Parmesan cheese, divided
2 tbsp minced toasted pecans
2 tbsp reduced-fat sour cream
1/2 tsp freshly ground black pepper

Clean mushrooms and remove stems.  (Save stems for another use, if desired.)

Spray a large nonstick skillet with the cooking spray and heat over medium heat until hot.  Add the mushroom caps and saute for 5 minutes.  Remove from skillet, drain, pat dry with paper towels.

Add the oil to the skillet and heat again over medium heat.  Add the green onion and thyme; saute 2 minutes.  Remove from the heat and stir in the bread crumbs, the 2 tablespoons of the cheese, pecans, sour cream, and pepper.  Spoon the mixture into the mushroom caps, mound about a half teaspoon of the cheese atop each.  Place mushrooms on the rack of a broiler pan that has been coated with cooking spray.  Broil 4 to 6-inches from the heat for 2 to 3 minutes or until lightly browned.

Yield: 24 stuffed mushrooms
Per mushroom: Approximately 30 calories,2 g fat (1 sat), 1 g protein, 3 g carbs

file photo

OLD-FASHION OATMEAL PIE

Yes, you can bake a quick pie. Buy a ready to bake pie crust and it is easy. It mixes quickly and only bakes for 30 minutes.

3 eggs
1 cup brown sugar
2/3 cup granulated sugar
2/3 cup milk
2 tsps melted butter
1/8 tsp salt
1 tsp vanilla
1/2 cup quick cooking rolled oats
2/3 cup flaked coconut
9-inch unbaked pie shell

Beat eggs until lemon colored. Gradually add both sugars, beating well. Blend in the milk, butter, salt, and vanilla. Stir in the oats and coconut. Pour mixture into the pie shell. Bake until set around the edges, approximately 30 minutes. The center will be soft. Remove from oven and cool on wire rack.

file photo

AMBROSIA PARTY PUNCH

4 cups orange juice

3 cups chilled coconut water

1 1/4 cups chilled pineapple juice

1/4 cup syrup from maraschino cherries (from a 10-oz jar), save cherries for garnish

1 small lemon, thinly sliced crosswise, for garnish

1 small orange, thinly sliced crosswise, for garnish

fresh mint leaves, for garnish, 

3 (11.5-oz) cans sparkling-lemon beverage (ie Sanpellegrino) You may use 1 bottle (750milliliter) bottle sparkling rose, if you want an alcoholic version.

In a punch bowl or large pitcher, stir together orange juice, coconut water, pineapple juice, and cherry syrup. Garnish with the cherries, fruit slices and mint leaves. To serve, pour 3/4 cup punch into each cup and top with 1/4 cup sparkling lemon beverage.

Yield: 12 servings

SL photo and recipe

A BIT DIFFERENT MACARONI SALAD

This is my version of a recipe I saw in a local magazine in my doctor's office. This is a great make-ahead recipe since it needs to refrigerate overnight or for several hours before serving.

1 (12-oz) pkg of elbow macaroni
1 can whole-kernel corn, drained
1 large jar diced pimento, drained
1 tsp celery seed
1 tsp mustard seed
3 tbsp white vinegar
1 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup olive oil mayonnaise
1 cup sour cream
1/4 cup chopped green bell pepper
1/2 cup chopped onion

Cook macaroni according to the package directions; drain and place in bowl large enough for mixing.

In a separate bowl, combine the corn, pimento, bell pepper, and onion; add to the macaroni and toss to combine.

Add the sour cream, vinegar, and mayonnaise to the macaroni mixture. Stir with a wooden spoon or silicone spatula until evenly coated.

Add the celery seed, mustard see, salt, and pepper. Stir to combine.

Place salad in a bowl with a lid or cover bowl with plastic wrap and refrigerate overnight.

 

WATERMELON LIMEADE

4 cups cubed watermelon, frozen

1/2 can (12-oz size) frozen limeade concentrate

2 tbsp honey

Lime wedges

In a blender, puree first 3 ingredients with 3 cups ice until smooth. Divide among 4 glasses and garnish with lime.

Yield: 4 servings

file photo

SPICY MONTEREY-STYLE KALE CHIPS

3 tbsp grated Parmesan cheese

1 tbsp finely minced garlic

1/8 tsp crushed red pepper flakes (or to taste)

3 tbsp olive oil

1 lb kale, stemmed removed

Preheat oven to 350-degrees.

Coat 2 baking sheets with cooking spray.

Divide cheese, garlic, pepper flakes and oil between 2 large plastic food storage bags.

Tear kale into bite-size pieces, add to the bags, seal and shake to coat. Spread in single layer on baking sheets and bake 25 to 30 minutes or until kale is crisp but not brown. Place on wire racks to cool.

Yield: 4 to 6 cups

PORK CHOPS WITH APPLES AND STUFFING

 6 boneless loin pork chops

1 tbsp vegetable oil

1 pkg (6-oz) crushed stuffing mix

1 can (21-oz) apple pie filling with cinnamon

In a skillet, brown chops in oil over medium-high heat. Meanwhile, prepare stuffing according to the package directions. Spread pie filling into a greased 13-in x 9-in x 2-in baking dish. Place pork chops on top and spoon the stuffing over the chops.

Cover and bake at 350-degrees for 35 minutes. Uncover and bake another 10 minutes or until a meat thermometer reads 160 degrees.

Yield: 6 servings

BROCCOLI WALDORF SALAD

This recipe was a prize winner in a Quick Cooking Magazine several years ago.

6 cups fresh broccoli florets

1 large red apple chopped

1/2 cup raisins

1/4 cup chopped pecans

1/2 cup prepared coleslaw dressing 

In a large serving bowl, combine broccoli, apple, raisins and pecans. Drizzle dressing over the mixture and toss to coat.

Keep leftovers refrigerated.

Yield: 10 servings

CRAB QUICHE BAKE

This recipe is from an old QUICK COOKING Collector's Edition magazine.

8 eggs, beaten

2 cups half-and-half cream

1 large sweet red pepper, chopped

1 pkg (8-oz) imitation crabmeat, chopped

1 cup soft bread crumbs 

1 cup (4-oz) shredded Swiss cheese

1 cup (4-oz) shredded cheddar cheese

1/2 cup chopped green onions

1 tsp salt

1/2 tsp pepper

In a bowl, combine all ingredients. Transfer to a greased 13-in X 9-in X 2-in baking dish. Bake, uncovered, at 350-degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Yield: 6 to 8 servings

HAM SLICES ON THE GRILL

Note: You may substitute turkey slices instead of ham, if desired.

1 cup packed brown sugar
1/4 cup lemon juice
1/3 cup prepared horseradish
2 slices ham 

Preheat an outdoor grill for high heat and lightly oil grate. 
 
In a small bowl, mix brown sugar, lemon juice and prepared horseradish. 

 
Heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm. 
 
Score both sides of ham slices. Place on the prepared grill. Baste continuously with the brown sugar mixture while grilling. 

Grill 6 to 8 minutes per side, or to desired doneness. 

 File Photo

SAUTEED CHICKEN WITH MUSHROOMS

4 skinless, boneless chicken breasts

1/3 cup flour
1 tsp salt
1/4 tsp fresh ground black pepper
3 tbsp butter
1/4 tsp minced garlic
1 cup sliced green onions
8-oz fresh mushrooms, sliced*
3/4 cup chicken broth
1 can (10-oz) cream of mushroom soup

Pound each chicken breast to 1/4-inch thickness. Mix flour, salt, and pepper together in a shallow bowl. Coat chicken well with the flour mixture and set in refrigerator while preparing the onions and mushrooms.

Heat the butter over medium-high heat in a large skillet. Add the garlic, onions, and mushrooms and saute for about 3 minutes. Remove vegetables with a slotted spoon. Get chicken from the refrigerator and add to the skillet. Cook the chicken for about 5 minutes each side. Add broth and soup to the skillet. Cook, stirring often, for about 5 minutes. Return the mushroom mixture to the skillet and reduce heat to low. Simmer, stirring occasionally, for 5 minutes. Serve immediately while hot.

*You may substitute 1 cup canned mushrooms that have been drained.

Serving Suggestion: Serve this chicken dish with some hot buttered noodles or rice.

file photo for reference only

GOLDEN GREEN BEAN CASSEROLE

 1 can Campbell's Golden Mushroom Soup

1/2 cup milk
dash of freshly ground black pepper
1/4 cup chopped red pepper
4 cups cooked cut green beans
1 1/3 cups French's French Fried Onions

Stir the soup, milk, black pepper, red pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. 
 
Bake at 350 degrees F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. 
 
Bake for 5 minutes or until the onions are golden brown. 

 This is an old recipe and photo from Campbell's.

PESTO CHICKEN FLORENTINE

2 tbsp olive oil
2 garlic cloves, minced
4 boneless skinless chicken breast halves, cut into strips
2 cups fresh spinach
1 pkg (4.5-oz) dry Alfredo sauce mix
2 tbsp pesto
1 pkg (8-oz) dry penne pasta
1 tbsp grated Romano cheese

Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes. 
 
Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside. 

 
In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain. 
 
Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve. 

file photo

 

MICROWAVE LASAGNA

6 Oven Ready Lasagna Noodles; do not boil.

1 egg
15-oz carton ricotta cheese
1 tbsp dried parsley
1/2 cup grated Parmesan cheese
1 jar of pasta sauce
1 1/2 cups shredded mozarella cheese, divided

Using vegetable oil spray, spray the bottom of an 8x8-inch square glass baking dish.

In a medium mixing bowl, beat eggs. Stir the ricotta cheese, parsley, and Parmesan cheese into the egg. Stir the mixture well to blend.

Cover the bottom of the dish with 3/4 cup of the pasta sauce. Lay two lasagna noodles over the sauce. Spread half the ricotta cheese over the noodles, going all the way to the sides to completely cover the noodles. Put half cup the mozarella cheese over the ricotta. Repeat the same process then top with the last two lasagna noodles, pasta sauce and mozarella.

Cover the dish with microwaveable plastic wrap and cut a small slit in the top to vent. Microwave on high for 15 to 20 minutes. Place on a microwave turntable or turn by hand every 5 minutes during the cooking process. Let stand, uncovered, for a few minutes before cutting. Sprinkle with Parmesan cheese and add a sprig of fresh parsley to each piece before serving, if desired.

 File photo credit: Noble Pig

EASY CHOCOLATE MOUSSE

Looking for a light refreshing Summertime dessert? Give this tasty mousse a try.

1 envelope unflavored gelatin
2 tbsps cold water
1/4 cup boiling water
1 cup sugar
1/2 cup unsweetened cocoa powder
2 cups cold whipping cream
2 tsps vanilla extract
Fresh berries for garnish, if desired
Chocolate shavings for garnish, if desired

In a small bowl, sprinkle the gelatin over the cold water. Let mixture stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

In a large bowl, mix sugar and cocoa. Add whipping cream and vanilla to the mixture. Beat at medium speed, scraping bottom of bowl occasionally, until mixture is stiff. Pour in the gelatin mixture and beat until well blended. Spoon mousse into dessert dishes. Refrigerate about 30 minutes. Garnish with fresh berries and chocolate shavings, if desired, before serving, if desired.

file photo

SPICY BLACK-EYED PEAS OVER RICE

1 tbsp olive or canola oil

1/2 cup minced onions
1 garlic clove, minced
1 1/2 cups water
2 cups frozen black-eyed peas
1/4 cup sliced tomatoes with green chilies or jalapenos, drained
1 tsp black pepper
1/2 tsp salt, optional
1 1/2 cups cooked brown rice

Heat oil in a 3-quart saucepan over medium heat; add onions and cook 4 minutes or until beginning to turn light golden in color; stir often. Add garlic and cook about 15 seconds.

Add the water, peas, tomatoes, pepper, and salt, if using, to the onion mixture. Stir mixture and bring to a boil over high heat. Reduce heat to simmer; cover and cook about 20 minutes.

Use a slotted spoon to remove peas. Reduce liquid by cooking on high 2 to 3 minutes. Add the reduced liquid to the peas and stir.

Serve the peas over the brown rice.

Yield: 4 to 6 servings.

file photo

SALMON CASSEROLE

4 large eggs, beaten

1 can (10 3/4-oz) reduced-fat cream of mushroom soup
1 tsp dill weed
1/4 tsp freshly ground black pepper
1 can salmon, drained, flaked
1 pkg (10-oz) frozen green peas, thawed
2 cups shredded Sharp Cheddar cheese, divided
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/4 cup panko breadcrumbs

Preheat oven to 350 degrees.
Grease or spray a 12 x 7.5-inch baking dish; set aside.

In a large bowl mix the eggs, soup, dill and black pepper together well.  Add the flaked salmon, peas, half the cheese, bell pepper, onion, and breadcrumbs.  Pour the mixture into the prepared baking dish.

Bake at 350 degrees for 45 minutes.  Sprinkle the remaining cheese over casserole and bake another couple of minutes until cheese melts.  Remove from oven and let stand 10 minutes before cutting into squares for serving.

Yield: 8 servings

File Photo

GROUND BEEF SPAGHETTI CASSEROLE

12 oz whole-wheat spaghetti, cooked according to package directions, drained
1 small can black olives, drained and chopped
1 small jar of sliced mushrooms, drained and chopped
1 (28 oz) can whole tomatoes, drained and chopped
1 medium onion, chopped
1 tbsp olive oil
2 lbs lean ground beef
2 tsp oregano
1 tsp basil
2 cups shredded mozzarella cheese
1 can fat-free cream of mushroom soup
1/4 cup water

Preheat oven to 350 degrees.
Spray a large casserole dish with nonstick cooking spray; set aside.

Melt butter in large pan; add onion and saute until translucent. Remove onion from pan and cook ground beef until browned. Drain and rinse with hot water. Return to skillet and add onion, olives, mushrooms, tomatoes and spices.

Layer ingredients into the prepared casserole dish as follows: 1/2 the spaghetti, 1/2 the meat mixture, 1 cup mozzarella; repeat with the remaining halves. Mix soup and water together until smooth; pour over casserole. Sprinkle top with Parmesan cheese if desired.

Bake at 350 degrees about 1/2 hour until heated through and cheese melts.

File photo for reference only.

ROMAINE LETTUCE SALAD

1 head romaine lettuce, cut or tear into 1" pieces
1/2 cup sliced ripe olives
1/2 cup sliced green olives
1/2 cup finely chopped white onion
1/2 cup finely chopped red onion
1/2 cup shredded mozzarella cheese
1/2 cup your favorite bottled Italian salad dressing
1 tbsp dry Italian salad dressing mix
3 med tomatoes, cut into 1/2-inch wedges

In a large salad bowl, combine the lettuce, olives, onions, and cheese. Toss lightly. Cover and refrigerate. Before serving pour the dressing over the salad, sprinkle with the dry dressing mix and garnish with the tomato wedges.

File Photo for reference only.

TASTY HOMEMADE BLUEBERRY PANCAKES

1 cup all-purpose flour

1/2 cup whole-wheat flour
3 tablespoons sugar
1 1/4 teaspoons baking poTwder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1/2 cup butter, melted
2 large eggs, separated
1 cup fresh blueberries, washed & stemmed
Fresh lemon wedges, optional

In a large bowl, mix together the flours, sugar, baking powder, baking soda, and salt.

In another bowl, whisk the buttermilk, melted butter, and egg yolks together well. Pour this mixture into the flour mixture and stir only until combined.

In a medium bowl, beat the egg whites until stiff. Fold into the pancake batter. Gently fold in the blueberries.

Heat a large nonstick griddle and grease with butter when hot. Place pancake batter on griddle using 1/3 cup of batter per pancake. Cook until tops are bubbly and edges are starting to look dry, approximately 3 to 4 minutes. Turn pancakes and cook another 2 or 3 minutes until other side is lightly browned.

If you do not want to use syrup, squeeze lemon wedge over pancake.  Personal note: I always use peanut butter on my pancakes, it's delicious.

File Photo

SHRIMP STUFFED LASAGNA NOODLES

If you enjoy seafood and you also enjoy pasta, why not combine the two into this different seafood pasta dish, Shrimp Stuffed Lasagna? This sauteed shrimp and stir-fried style veggies, wrapped in lasagna noodles is a delightful way to serve your family a meal that is out of the ordinary. In this one dish you will have seafood, grains, and vegetables. Add a crispy green salad and you have a quick and easy meal that is sure to impress your family and friends.

6 lasagna noodles
1 garlic clove, minced
1 pkg (9-oz) frozen French-style green beans, thawed
1/2 cup shredded carrot
2 green onions, thinly sliced
1 cup sliced fresh mushrooms
1/4 cup Worcestershire sauce
2 tbsp Dijon mustard
2 tsp cornstarch
1 pkg (6-oz) frozen shrimp, thawed
Marinara sauce for topping, heated, optional

Cook the lasagna noodles according to the package directions; drain and keep warm.

Spray a wok or large skillet with nonstick cooking spray. Heat on high until medium hot. Add the garlic to the skillet and stir-fry for a few seconds. Add the green beans, carrot, and green onion and stir-fry for about 30 seconds. Add the mushrooms and stir-fry 1 minutes or until all the veggies are crisp tender.

In a small bowl combine the Worcestershire sauce, Dijon mustard, and cornstarch; stir until dissolved. Add the mixture to the skillet and continue to cook, stirring frequently, until the sauce is thickened and bubbly. Add the shrimp and stir-fry for another minute or until the shrimp are pink.

To assemble, place the lasagna noodles on serving plate and spoon 1/6 of the shrimp mixture evenly down the center of each noodle. Fold the long ends of the noodles over the stuffing. Ready to serve although you can top with some marinara sauce if you so desire.

File Photo for reference only.

"CRAB" SPREAD

 

1 brick (8-oz) cream cheese, softened

1/4 lb imitation crabmeat, flaked
1/2 tsp fresh lemon juice
1 tbsp chopped fresh dill

Preheat oven to 350 degrees.
Very lightly grease a small baking dish or a pie pan; set aside.

Combine the cream cheese, crabmeat, lemon juice, and dill together in a medium bowl.  Mix ingredients together well and spoon into the prepared dish.

Bake at 350 degrees for 25 to 30 minutes until golden and heated through.  Serve the spread warm with assorted whole-grain crackers or party breads.

File Photo

PUMPKIN PENNE

Pumpkin is a very healthy food and should not be put on the back shelf until Thanksgiving and Christmas.  Eat it year round.  This Pumpkin Baked Penne is a good way to enjoy pasta and get the benefits of pumpkin.  It falls within the healthy ratio of carbs to proteins for diabetics!

1 pkg (14.5-oz) multigrain penne (always use multi-grain or whole-grain pastas!)
1 tsp canola or olive oil
1 small onion, chopped
3 garlic cloves, minced
3/4 cup low-fat ricotta cheese
1/2 cup reduced-sodium chicken broth
1 can (15-oz) pumpkin
1 can (28-oz) crushed tomatoes
1 tbsp Italian seasoning
3/4 tsp red pepper flakes
1 cup shredded reduced-fat mozzarella cheese
1/3 cup grated Parmesan cheese

Preheat oven to 375 degrees.

Cook the pasta according to package directions leaving out any salt or butter/oils, drain.

In a large saucepan or a Dutch oven, heat the olive or canola oil.  Add the onion and garlic, cooking and stirring for about 3 minutes to soften.  Add the ricotta cheese, chicken broth, pumpkin, tomatoes, Italian seasoning, and red pepper flakes.  Bring the mixture to a boil then reduce heat and simmer for 5 minutes.  Remove from the heat and stir in the drained pasta.

Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray.  Pour the pasta mixture into the dish and sprinkle with the mozzarella and Parmesan cheeses. 

Bake pasta at 375 degrees for approximately a half hour until bubbly and the cheese is melted and turned a golden brown.

Yield: 9 servings

File Photo