APPLE PECAN SALAD

1/2 cup oil

1/4 cup lemon juice

2 tbsp honey

1 tsp Dijon mustard

1/8 tsp salt, optional

6 cups mixed greens

2 cups sliced apple

1 cup grapes

1/2 cup toasted pecans

1/4 cup crumbled blue cheese

In a large bowl, whisk the oil, lemon juice, honey, mustard, and salt, if using. Add the apple, grapes, pecans and cheese. Toss to coat.

recipe and photo First for women 1/24

QUICK AND EASY BERRY CRISP

4 cups berries of your choice

2 cups granola

4 tbsp melted butter

Place the berries in a 2-quart baking dish.

Toss the granola with the melted butter and pour over the fruit.

Bake at 375-degrees for 20 minutes.

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DEBBIE'S SPICED CIDER

8 cups apple cider or juice
1/2 cup packed brown sugar
3 3-inch cinnamon sticks
1/2 tsp ground allspice
dash of salt
1/8 tsp ground nutmeg
Additional cinnamon sticks for garnish, optional

In a large saucepan, combine the cider or juice, brown sugar, 3 cinnamon sticks, allspice, salt, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Discard the cinnamon sticks. Use the additional cinnamon sticks as stirrers in the mugs, if desired.

Yield: approximately 1/2 gallon

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GINGERBREAD CARAMEL CORN

2/3 cup packed dark brown sugar
1/3 cup molasses
4 tbsp unsalted butter
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
12 cups popcorn
Kosher salt

Preheat oven to 325 degrees.
Line a rimmed baking sheet with parchment paper; set aside.

In a medium saucepan combine the brown sugar, molasses, butter, 2 tablespoons water, and the spices. Over medium- low heat, cook, stirring, until smooth.

Toss the popcorn with 3/4 cup of the gingerbread syrup; spread on the prepared baking sheet and season with the salt.

Bake at 325 degrees, stirring occasionally, until crisp. This will take about 20 to 25 minutes.

Allow to cool on the baking sheet.

Yield: 12 cups

 

 Recipe and photo from Spice Islands/Food Network

BUTTERED CITRUS CIDER

6 cups apple cider

1/2 medium unpeeled orange, sliced
8 whole allspice
8 whole cloves
2 cinnamon sticks
1 orange peel strip
1/2 cup packed brown sugar
1/4 cup butter, softened
1/2 tsp ground cinnamon

In a large saucepan, combine the cider and orange slices. Place the allspice and cloves, cinnamon sticks and orange peel on a double thickness of cheesecloth. Pull cheesecloth up to form a bag and tie with kitchen string; add to the cider. Bring to a boil over medium heat. Reduce the heat to simmer and cook, uncovered, for 15 to 20 minutes. In a small bowl combine the brown sugar, butter and cinnamon. Discard the spice bag from the cider saucepan. Pour cider into mugs and dot with the butter mixture. Use extra cinnamon sticks as stirrers, if desired.

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ALICE'S 5 CUP SALAD

1 cup Mandarin oranges, drained

1 cup shredded coconut
1 cup chunk pineapple, drained
1 cup miniature marshmallows
1 cup frozen whipped topping, thawed

Combine the oranges, coconut, and pineapple together; add the miniature marshmallows. Gently fold in the whipped topping. Chill until serving time.

 

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Note: My mother made hers with sour cream instead of whipped topping.

CINNAMON-GINGER MIXED NUTS

Nuts:

1 cup walnut halves
1 cup blanched hazelnuts
1 cup unsalted roasted cashews
1 cup unsalted roasted pistachios

Spice Mix:
1/2 cup sugar
1 1/2 tsp ground cinnamon
1 tsp ground cardamom
1 tsp kosher salt
1/2 tsp ground allspice
1/2 tsp ground ginger

1 large egg white

Preheat oven to 325 degrees.
Coat a baking sheet that has sides with nonstick cooking spray.

Combine spices in a small bowl until blended.

Whisk the egg white in a large bowl until frothy. Add nuts and stir until evenly coated.  Add the spice mix and toss to coat.

Spread nuts in a single layer on the prepared baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.

Allow nuts to cool completely on the baking sheet. They will crisp as they cool. Break up any clusters.

Store in a tin until ready to use or put 1 cup into 4 tins to give as gifts.

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TEX-MEX HAMBURGER BEANS

1 lb lean ground beef

1/2 cup chopped yellow onion
1 can (approx 16 oz) chili beans
1 can (10-oz) enchilada sauce, mild
3/4 tsp salt
1/2 tsp chili powder
1/4 tsp garlic powder

In a large skillet cook the ground beef with the onion over medium heat until meat is no longer pink. Drain in a colander and rinse with hot water; drain and return to skillet.

Add the chili beans, enchilada sauce, salt, chili powder, and garlic powder to the meat and onion mixture. Simmer over low heat for 20 minutes or until heated through.

Serve with warm tortillas, if desired.

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GINGERED SQUASH SAUTE

1/2 lb small zucchini squash, sliced

1 lb yellow squash, sliced in half lengthwise
1 medium yellow onion, sliced thin
1 medium green bell pepper, julienned
4 tsp butter
3 medium tomatoes, peeled, quartered
3/4 tsp salt
1/4 tsp black pepper
3/4 tsp ground ginger

Cut the lengths of yellow squash into 1/2-inch slices. Melt the butter in a large skillet and saute the yellow squash, zucchini, onion, and bell pepper for a minute. Cover and cook over medium heat for 3 minutes. Add the tomatoes, salt, pepper, and ginger. Cover and cook another couple of minutes or until heated through.

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YUMMY BANANA CREAM DESSERT

This recipe has to chill but it does go together in minutes and chills quickly.

1 pkg (4-serving size) instant banana pudding mix, prepared according to pkg directions
1 cup diced bananas
1 cup miniature marshmallows
2 tbsp chopped maraschino cherries

Add the bananas and miniature marshmallows to the prepared pudding; mix well. spoon into dessert dishes and top with the cherries. Chill.

Note: May substitute vanilla pudding for the banana.

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PARMESAN CHICKEN SUPREME

6 round butter crackers, such as Ritz, crushed very fine

2 tbsp. grated Parmesan cheese
1 lb (4) skinless boneless chicken breast halves
2 tsp canola oil
3/4 cup chicken broth
1/3 cup low-fat tub cream cheese with onion & chives

Mix the cracker crumbs and the Parmesan cheese in a pie plate. Rinse chicken in cold water and shake off excess water. Roll chicken in the crumb/cheese mixture until evenly coated. Throw out any left over crumbs!

In a large nonstick skillet heat the oil over medium heat. Add chicken and cook 6 to 8 minutes per side or until cooked thoroughly. Remove to a serving platter and keep warm.

Add the chicken broth and cream cheese to the skillet. Bring the mixture to a boil while stirring constantly. Cook, stirring, until thickened-2 to 3 minutes. Spoon the sauce over the chicken to serve.

 Recipe and photo from Kraft Foods.

LUAU-STYLE CHICKEN SALAD

4 cups seasoned cooked chicken, diced

1 can (20-oz) chunk pineapple, well drained
1 can (16-oz) mandarin oranges, well drained
1 cup sliced celery
1/2 cup flaked coconut
1 bottle (8-oz) buttermilk salad dressing
1 firm medium banana
1/2 cup chopped macadamia nuts

In a large bowl, gently toss all ingredients together. Cover and chill for at least an hour. Before serving slice the banana and toss into the salad. Sprinkle the macadamia nuts over the top.

QUICK AND EASY STRIP STEAKS

You can enjoy a quick "fancy" dinner with these steaks, a salad, and a crusty bread.

4 strip steaks (approx. 12-oz each)
2 tbsp butter
1 tsp salt
1 1/4 tsp fresh ground black pepper, divided
1 large yellow onion, sliced
1/8 tsp garlic powder
1/4 tsp dried marjoram
2 tbsp cooking sherry*

Melt the butter in a large heavy skillet over high heat. Add the steaks and cook, turning only one time, to the desired doneness level. This will take about 10 minutes for medium-rare; adjust time accordingly.

Once steaks are done, sprinkle the salt and a teaspoon of the pepper over them. Remove from the skillet to the serving platter. Set platter on the stovetop and cover with foil to keep warm.

Add the onion slices, remaining pepper, garlic, and marjoram to the skillet; cook over medium heat for about 5 minutes until the onion is tender. Remove the skillet from the heat and add the sherry; mix well. Spoon the onion sauce over the steaks and serve immediately.

 * White grape juice may be substituted for the cooking sherry, if desired.

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VEGGIE BAKED FLOUNDER

This recipe is quick and easy, but it is also a good recipe for those watching their diets whether for reasons of health or weight. For these reasons, nutritional information is included.

1/2 to 2/3 cup sliced green onions (depending on your taste for onion)
1/2 to 34 cup sliced fresh white mushrooms (depending on your love of mushrooms)
2 lbs flounder fillets*
1 tsp dried marjoram
1/2 tsp salt
1/8 tsp lemon pepper (or black pepper)
2 tbsp chicken broth
2 tsp lemon juice
1/4 cup shredded reduced-fat Mexican-style cheese
1/4 cup whole-wheat breadcrumbs
2 tbsp butter, melted

Preheat oven to 400.

Coat a 13 x 9-inch baking dish with nonstick cooking spray. Sprinkle the green onions over the bottom of the pan. Cover onions with mushrooms. Arrange the fish over the vegetables overlapping the thin part over the thick part of the next fillet. Sprinkle with the salt, marjoram, and lemon or black pepper. Combine broth and lemon juice and pour over the fish. Sprinkle with the breadcrumbs and cheese. Drizzle with the melted butter. Leave uncovered and bake in a 400-degree oven 10 to 15 minutes until the fish flakes easily with a fork.

Yield: 6 servings

*Sole also works well.
Per serving: 212 cal, 7 g (4 sat) fat, 86 mg chol, 438 mg sodium, 5 g carbs, 1 g fiber, 31 g protein.
Diabetic exchanges: 4 very lean meat, 1 fat, 1/2 starch

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AIR-FRYER CHILI SWEET POTATO FRIES

2/3 cup nonfat plain Green yogurt

2 tsp fresh lime juice

1/2 tsp ground cumin

1/2 tsp ground coriander

1 1/2 lbs sweet potatoes, peeled, cut into 1/2" think fries

1 tsp chili powder

1/4 tsp salt

1/4 tsp pepper

Paprika for garnish, optional

Fresh basil, chopped for garnish, optional

In a bowl, combine yogurt, line juice, cumin and coriander, set aside.

In a separate bowl, coat sweet potatoes with cooking spray; toss with chili powder, salt and pepper. 

Place crisper plate in basket of a 5.5-qt air fryer and coat with cooking spray. Place basket in the air fryer; heat to air-fry at 350-degrees. Transfer potatoes to basket and air-fry until tender, about 15-20 minutes. Shake basket halfway through the cooking time. 

Serve with the reserved dipping sauce and garnish with the paprika and basil, if desired.

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EASY CHOCOLATE CRACKLES

These cookies are easy to make and they are delicious with a fudge-like center.

1 box Devil's Food Cake Mix
2 eggs, slightly beaten
1 tbsp water
1/2 cup shortening (or butter)
powdered sugar for rolling

Preheat oven to 375 degrees.

Stir together the cake mix, eggs, water, and shortening until well blended. Using your hands, shape the dough into small (about 1-inch) balls. Roll the balls in powdered sugar and place on an ungreased cookie sheet, about 1 1/2-inches apart.

Bake at 375 degrees for 8 to 10 minutes.

Yield: approximately 4 dozen cookies.

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PEA-CASHEW SALAD

1 pkg (10-oz) frozen peas, thawed
1 cup diced celery
1 cup cauliflower florets, broken into small pieces
1/4 cup diced green onion, including green leaves
1 cup chopped cashews*
6 strips bacon, fried crisp and crumbled
1/2 cup sour cream
1 cup Ranch Buttermilk salad dressing
1/2 tsp Dijon mustard
1 small garlic clove, minced
Line serving bowl with lettuce leaves and ripe tomatoes, if desired

Rinse peas to remove any ice; drain.

In a medium bowl, combine the peas, celery, cauliflower, green onion, cashews, and bacon with the sour cream. Mix the Ranch dressing, mustard, and garlic together until well blended. Pour dressing over the salad and toss gently to mix.

*For a healthier alternative, substitute sunflower seeds for the cashews.

Yield: 4 servings

 

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