OVEN-BAKED FRITO PIE

I got this recipe 12 years ago on facebook. If I remember correctly, it was posted by Kim's Kraziness.

Ingredients:

1 lb. lean ground beef

1 can (16 oz) chili beans

1 can (8 oz) tomato sauce

1 can (15 oz) diced tomatoes

1 envelope low sodium taco seasoning

1 cup shredded cheddar cheese (2% fat kind)

3 1/2 cups corn chips (Fritos)

1 1/4 cup fat free sour cream

Directions:

Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.

photo was with the recipe

MUSHROOM QUESADILLAS

1 lb fresh mushrooms, chopped

2 or 3 jalapeno peppers, seeded & chopped
2 tbsp olive or canola oil
1/4 cup minced cilantro
8 flour tortillas
2 cups shredded Monterey Jack cheese
Salsa, if desired
guacamole, if desired
sour cream, if desired

Heat the olive or canola oil in a large skillet; saute the mushrooms and jalapeno peppers until they are tender most of the liquid is evaporated.  Add the cilantro and cook, stirring, for about a minute.  Remove skillet from the heat.

Heat another tablespoon canola or olive oil in another large skillet and add one tortilla.  Top with a half cup of the cheese, a third cup of the mushroom-pepper mixture and top with another tortilla.  Cook 2 to 3 minutes per side until lightly browned.  Repeat process until you have used all the ingredients.  Add addition oil as needed.

file photo

Serve quesadillas with salsa, guacamole, and/or sour cream, if desired.
Yield: 4 quesadillas 

CRISPY GINGER PORK CHOPS

2 pkg Shake 'n Bake Pork Seasoned Coating Mix

2 tbsp sesame seeds
1 tsp ground ginger
8 (2 lb) boneless pork loin chops

Preheat oven to 400 degrees.

In a shallow dish or pie plate combine the sesame seeds, coating mix, and ginger; dredge chops through the coating mix to coat well.  Place in a single layer in a baking dish or pan.

Bake chops 20 to 25 minutes until cooked through.  Good served with rice for an oriental-type meal.

Yield: 8 servings

Note: This is a Kraft Foods recipe.

EASY CUCUMBER-HERB-CHEESE DIP

Cucumber is so refreshing, perfect in dips!

1 block (8-oz) cream cheese, softened
1 cup finely shredded cucumber, drained well
1/2 shredded Swiss cheese
1/2 tsp dill weed
1/2 tsp minced garlic
1/2 tsp lemon juice

In a small mixing bowl, mix all the ingredients together until well blended.  Place in serving bowl, cover and chill a couple of hours or until ready to serve.

This dip is great served with assorted crackers and fresh veggies.

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CONFETTI MACARONI SALAD

1 pkg (7-oz) elbow macaroni

3 hard-boiled eggs, chopped
1 cup medium-fine chopped celery
1/4 cup chopped bell pepper
1 pkg (10-oz) frozen peas, thawed
2 tbsp chopped pimiento
3/4 tsp salt
2 tsp sugar
1/2 cup mayo-type salad dressing
2 tbsp lemon juice

Cook the macaroni according to package directions, omitting any salt or butter; drain.

In a large mixing bowl gently combine all ingredients,tossing well.  If necessary, add up to another 1/4 cup mayo-type dressing.  Chill for at least 1 hour before serving.

Yield: serves 6 to 8

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CHIPOTLE PORK LOIN WITH VEGGIES

2 tbsp orange marmalade (I use sugar-free)

1 canned chipotle pepper in adobo sauce
1 lge onion, cut into wedges
1 butternut squash, peeled, halved lengthwise and cut into 2-inch pieces
1 red bell pepper, cut into strips
1 tbsp canola oil
1 (1 - 1 1/2 lb) boneless pork loin roast
1/4 cup cilantro leaves

Preheat oven to 400 degrees.

In a small bowl, mash the marmalade and chipotle pepper together and set aside.

Toss the onion, squash, bell pepper, and oil in a large roasting pan.  Push the vegetables to the sides of the pan and place the roast in the middle.

Roast at 400 degrees for 45 minutes to an hour.  During the last 15 minutes of cooking, brush the marmalade mixture over the meat every 5 minutes.  Meat thermometer should read 155 degrees for pork to be done.

Remove the meat to serving plate.  Let stand 10 minutes before slicing.  Stir the cilantro into the veggies and serve with the pork.

Yield: 4 servings
Per serving:  Approximately 360 cal, 29 g pro, 46 g carb, 8 g (2 g sat) fat, 4 g fiber, 99 mg sodium

The carbs number may seem high, but the carb/protein ratio is well above the recommended amount of protein per carbs for diabetics.

file photo for reference

EASY LAYERED SALAD

Note: This is a quick salad to make but must be refrigerated at least 2 hours. It is a great make-ahead salad to take to work, etc the next day as overnight refrigeration just makes it better.

3 cups torn romaine lettuce

1 pkg (10-oz) frozen peas, thawed

6 medium potatoes, cooked in lightly salted water and diced

3/4 cup diced red onion

1 cup mayonnaise

1 cup shredded cheddar cheese

1 lb sliced bacon, diced and cooked

In a large clear glass bowl, layer the above ingredients in the following order: lettuce, peas, potatoes, and onion.  Carefully spread the mayonnaise over the top of the onions.  Sprinkle the cheese over the mayonnaise and top by sprinkling the bacon over all.  Cover and chill for at least 2 hours but may be chilled up to overnight.

Yield: 8 servings

file photo for reference only - not this exact recipe

CREAMY CUCUMBER DILL SALAD

2 lemons

1/2 cup plain Greek yogurt

2 tbsp extra-virgin olive oil

1/4 cup chopped fresh dill + additional for garnish

2 large cucumbers, peeled and sliced

1/4 cup thinly sliced red onion

Grate one tablespoon of zest and squeeze 3/4 cup of juice from lemons, transfer to a large bowl. Add yogurt, oil and the 1/4 cup of dill, whisk until blended. Add cucumbers and onion, toss until coated and combined. Season with some salt and pepper, if you choose. Garnish with the additional dill.

First for women 2024 photo

CITRUS FENNEL SHRIMP SALAD

3 oranges

1/4 cup + 1 tbsp olive oil

2 tbsp white balsamic

1 bulb fennel, trimmed

1 lb peeled, deveined large shrimp

1 tbsp cayenne pepper sauce

1 avocado, peeled, pitted, sliced

Grate 1/2 teaspoon zest and squeeze 2 tablespoons juice from 1 orange. Cut rind from remaining oranges and separate segments. In a bowl, whisk together 1/4 cup of oil, vinegar, orange juice, zest, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Thinly slice fennel. In a bowl, toss shrimp with pepper sauce. In a nonstick skillet, heat remaining 1 tablespoon of oil over medium-high heat. In 2 batches, add shrimp; cook, turning, until opaque, 3 to 4 minutes. Transfer fennel, oranges, avocado and shrimp to a platter. Serve with the dressing.

Yield: 4 servings

recipe and photo First for women 2024

BAKED POTATO SALAD

6 to 8 potatoes, cooked, cubed

1/2 lb Velveeta Cheese, cubed

1 cup mayonnaise

1/2 tbsp mustard

1/2 cup bacon, cooked. crumbled

1/2 cup chopped onion, optional

Salt and pepper to taste

Preheat oven to 350 degrees. 

In a large bowl, mix potatoes, cheese, mayo, mustard, onion, salt, pepper and most of the bacon. Save out a full tablespoon of bacon to sprinkle over the top. Pour mixture into a large casserole dish that has been sprayed with cooking spray, top with the reserved bacon. Bake 30 to 40 minutes.

This is a recipe from an old friend in Indiana where I was born and raised.

clipart

STUFFED MUSHROOMS 2

2 cups stuffing mix

1 cup hot water
16 (approx. 1 lb) large mushrooms
3 tbsp butter
1/2 small green bell pepper, chopped fine
1/2 small red or yellow bell pepper, chopped fine
2 tbsp butter, melted

Preheat broiler.

Combine the stuffing mix and the hot water in a medium bowl; cover and let stand for 5 minutes.

Remove mushroom stems and chop.

Melt the 3 tablespoons of butter in a large skillet and cook the mushroom caps until lightly browned.
Arrange in a shallow baking dish, cap side down.

Add the stems and the peppers to the skillet; cook, stirring until tender.  Stir the mixture into the stuffing mixture.  Spoon the stuffing into the mushroom caps and drizzle with the melted butter.

Broil, 5 to 7 inches from the heat, around 5 minutes until heated through.

file photo

CHOCOLATE CHIP CCHEESEBALL

Note: This recipe needs to chill an hour before serving.

1 pkg (8-oz) cream cheese, softened 

1/2 cup butter (do not substitute)

1/4 tsp vanilla extract

3/4 cup powdered sugar

2 tbsp light brown sugar

3/4 cup miniature semi-sweet chocolate chips

3/4 cup finely chopped pecans

Graham crackers for serving

In a mixing bowl, beat the softened cream cheese, butter and vanilla until fluffy. Gradually add powdered sugar and brown sugar, beat until just combined. Stir in the chocolate chips. Cover and refrigerate 1 hour. Just before serving, roll in the pecans. 

Serve with Graham crackers.

Yield: approximately 2 cups of dip

Note: This is a cheeseball that can be made ahead and frozen for later.

file photo for reference only

BRUNCH ARTICHOKE SQUARES

8 eggs

1 cup shredded Cheddar cheese
1 yellow onion, chopped fine
1 garlic clove, minced
salt to taste
pepper to taste
12 saltines, crushed fine
2 (6-oz each) jars artichoke hearts, drained
parsley for garnish, if desired

Preheat oven to 325 degrees.
Lightly spray an 11 x 7-inch baking pan or dish with nonstick cooking spray; set aside.

In a large bowl, lightly beat the eggs; add the cheese, onion, garlic, salt, pepper, crushed crackers, and drained artichokes mixing together well.

Bake at 325 degrees for 25 minutes.  Before cutting into 6 or 8 squares, allow to cool slightly and garnish with parsley, if desired.

file photo. for reference

FRENCH ONION HAMBURGER SANDWICHES

1 lb lean ground beef

4 hoagie-type hard rolls (8" size), split lengthwise
1 can (10.5-oz) condensed French onion soup
1/4 cup ketchup
2 tbsp finely chopped sweet pickle
2 tsp spicy brown mustard
dash of freshly ground black pepper

In a skillet over medium heat, cook beef until browned; stir during cooking to break up.  Drain off the fat and wipe skillet with a paper towel.  Return beef to skillet.

Heat the rolls.

Stir the soup, ketchup, pickle, mustard, and pepper into the skillet and heat to boiling; reduce heat to simmer and heat through.  Spoon the mixture evenly between the rolls by placing mixture on bottoms of rolls.  And any condiments you might desire and place tops on sandwiches.

Yield: 4 sandwiches

free clipart

YOGURT POTATO SALAD WITH DILL

2 1/2 lbs red potatoes, cubed

1 cup whole kernel corn
3 tbsp cider vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup mayonnaise
1/2 cup plain fat-free yogurt
1/3 cup water
1 tsp Dijon mustard
3/4 cup chopped celery
3/4 cup sliced scallions
1/2 cup chopped fresh dill

In a large saucepan cook the potatoes with enough water to cover.  Bring to a boil, reduce heat and simmer until almost tender, about 8 minutes.

Add the corn and simmer 1 minute.  Drain well.

Transfer potatoes and corn to a large bowl and toss with the vinegar, salt, and pepper.  Allow to cool.

In a medium mixing bowl combine the mayonnaise, yogurt, water, and Dijon together until smooth.  Add the potatoes, celery, scallions, and chopped dill; toss to mix thoroughly.  Cover and refrigerate for at least 2 hours before serving.

This is the file photo.

CHOCOLATE-SOUR CREAM BUNDT CAKE

1 reg size box any basic chocolate cake mix

1 small carton sour cream
1/2 cup canola oil
1/4 cup water
3 large eggs
1 pkg (12-oz) dark chocolate chips

Grease a Bundt cake pan and set aside.
Preheat oven to 325 degrees.

Combine the cake mix, sour cream, oil, and water together in large mixer bowl.  

Beat in the eggs, one at a time, beating after each until combined.

Stir in the chocolate chips.

Bake at 325 degrees for 30 minutes; middle will still be a little gooey. Remove from oven and cool on wire rack for 10 minutes.

Remove cake from pan and refrigerate for at least 3 hours or until serving time.

If you wish to serve warm, microwave for 20 seconds.

Serve with whipped cream.

Note: This is a recipe I got from the cooking.com website several years ago.

HIGH-PROTEIN CABBAGE SOUP

 4 tbsp coconut oil

1 yellow onion, chopped

3 cups chopped veggies, ie carrot, celery, bell pepper

4 tsp minced garlic

1 tbsp Italian seasoning

8 cups chicken bone broth/stock

3 cups cabbage, chopped

2 cans (15-oz each) white beans, drained and rinsed

1 to 2 lbs cooked, shredded chicken

In a large pot, sauté garlic, onion and veggies in the oil until soft. Add seasoning plus salt and pepper to taste, if desired. Add broth and cabbage. Simmer soup 25 minutes. Stir in the chicken and beans. Simmer another 10 minutes.

Yield: 8 servings

recipe and photo Woman's World '25

BAKED CHEESY CRAB DIP

1 block (8-oz) cream cheese, softened

1/3 cup mayonnaise
1/3 cup milk
2 tbsps chopped fresh dill
1 tsp Worcestershire sauce
1/4 tsp garlic salt
3/4 lb imitation crab meat, chopped coarsely
6 tbsps grated Parmesan cheese
fresh veggies or whole-grain crackers for dipping

Preheat oven to 350 degrees.
Spray a 9-inch pie pan with nonstick cooking spray; set aside.

Combine the cream cheese, mayonnaise, milk, dill, Worcestershire sauce, and garlic salt in a large bowl; fold in the crabmeat.  When well combined, spoon into the prepared pie pan.  Sprinkle the Parmesan cheese over the top.

Bake for 25 to 30 minutes at 350 degrees.  Allow to cool slightly before serving.

If desired, sprinkle with some fresh dill for garnish.

Note: This is a recipe I got from an old Family Circle Magazine.  Family Circle Magazines have been one of my favorite places to get recipes for over 50 years!

GARDEN PORK SAUTE

2 tbsp butter, divided

1 lb pork tenderloin, cut into 1/2-inch thick slices
1 cup broccoli flowerets
1 cup sliced fresh mushrooms
1/2 cup diagonally-cut carrots
1 can (10 3/4-oz) condensed cream of broccoli soup
1/3 cup milk
3 bacon slices, cooked crisp, drained, crumbled
dash of freshly ground black pepper

In a 10-inch nonstick skillet over medium-high heat, melt 1 tablespoon of the butter and cook the pork 10 minutes or until browned on both sides.  Remove meat from skillet and keep warm.

Add the other tablespoon of butter to the same skillet and cook the broccoli, mushrooms, and carrots for 4 minutes, stirring often.

Stir the remaining ingredients into the skillet with the vegetables; heat to boiling.

Return the meat to the skillet and reduce the heat to low.  Place a lid on the skillet and cook 5-8 minutes until the pork is cooked through.

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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.

file photo

CORN ON THE COB WITH CHILI LIME SAUCE

 4 ears fresh corn, husks removed

Large pot boiling salted water

2 sprigs fresh rosemary

1/2 cup mayonnaise

1 tbsp lime juice

1 garlic clove, minced

1/2 tsp grated lime zest

1/2 tsp chili powder

1/2 tsp smoked paprika

Place corn and rosemary in the pot of boiling water and cook 2 to 3 minutes or just until tender. Drain and transfer a plate.

While corn cooks, in a bowl combine the mayonnaise, lime juice, garlic and lime zest. Spread onto the hot corn. Sprinkle the chili powder and paprika overall.

Yield: 4 servings

recipe and photo Woman's World 2024

CHICKEN PRIMAVERA WITH PASTA

1 lb boneless skinless chicken breasts, cut into bite-size pieces

2 cups frozen stir-fry vegetables (broccoli, carrots, red peppers, snow peas)
1 tub (10-oz) Philadelphia Italian Cheese and Herb Cooking Creme
2 cups hot cooked fettuccine

Cook and stir chicken in large nonstick skillet on medium heat for 5 to 6 minutes or until cooked through.
Add the vegetables to skillet and cook another 2 to 3 minutes or until heated through, stirring occasionally.

Add the cooking creme and cook, stirring, for 3 minutes.
Stir in the fettuccini and serve.

Note: This recipe from Kraft Foods can be on the table in half an hour. 

TUNA BALL

At your next party why not have a tuna ball to go with the usual cheeseball? This recipe is quick and easy to make but does require 4 to 6 hours chilling time before serving.

1 brick (8-oz) cream cheese, softened
1/2 pkg dry onion soup mix
1 can (6 1/4-oz) white albacore tuna, drained
chopped parsley for rolling
chopped pecans for rolling

Combine all ingredients in a bowl and mix together well. Shape mixture into a ball and roll in the nuts and/or chopped parsley. Chill 4 to 6 hours before serving.

Serve with assorted crackers, chips, or raw veggies.

 

SPINACH-MANGO SALAD

1/4 cup olive oil

1 tbsp lemon juice

1 tbsp honey

1 tbsp cider vinegar

1/2 tsp salt (optional)

1/4 tsp pepper

1 pkg (5-oz) baby spinach

1 mango, pitted, peeled, sliced

1 mini cucumber, sliced

1/2 cup frozen peas, thawed

1/2 cup sliced radishes

1/4 cup shredded carrots

1/4 cup crumbled feta

In a medium jar with a tight-fitting lid, mix oil, juice, honey, vinegar, salt (if using) and pepper. Seal with lid and shake vigorously until blended. 

In a serving bowl, combine spinach, mango, cucumber, peas, radishes and carrots. Drizzle the dressing over the salad and sprinkle with the feta.

recipe and photo Woman's World 2025

PEACH COBBLER SMOOTHIE

2 cups vanilla yogurt

1 tsp vanilla extract
1 tsp honey
1/2 tsp nutmeg
2 tsp wheat germ
4 tsp rolled oats
2 cups frozen unsweetened peach slices
8 ice cubes

Place all ingredients into blender in the order listed and process until smooth and of the consistency you enjoy.

Yield: 4 1/2 cups

FILE PHOTO

APPLE FRITTER PULL-APART BREAD (Diabetic substitutions included)

1 can Low-Fat Grands refrigerated biscuits (buttermilk, original, or honey butter all work well)

• Filling:
• 2 granny smith apples, very finely diced
• 1 teaspoon lemon juice
• ⅓ cup brown sugar
• 2 tablespoons granulated sugar (Splenda for Baking equivalent)
• ½ teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• Glaze:
• 1 ½ cups powdered sugar (Swerve)
• ¼ cup half and half (maybe more?) (Greek Yogurt, drained)
• 1 teaspoon vanilla

DIRECTIONS
1. Add all filling ingredients to a large saucepan over medium heat. Cook, stirring occasionally, until apples have browned and softened and sauce has thickened. Set aside to cool.
2. Heat oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with cooking spray.
3. Using a paring knife, cut each biscuit in half horizontally to make 16 biscuit halves (you should be able to cut them slightly and then pull them apart the rest of the way). Flatten each biscuit half with your hand to thin them out.
4. Spoon about a tablespoon of the apple filling onto each biscuit half.
5. Stack the biscuit halves on top of one another to form four stacks with four biscuit halves each.
6. Place the stacks in the loaf pan, arranging so the ends of both sides have biscuit without filling touching the pan. (You'll have to sandwich two filling-sides together in order to do so, and that's completely fine.)
7. Cover with aluminum foil and bake for 30 minutes. Then, remove the aluminum foil and bake until golden brown and cooked through, checking every 5 or so minutes. Let the loaf cool for 5 minutes in the pan and then remove from the pan.
8. Whisk together the powdered sugar and half and half, adding more if necessary to reach the desired consistency. Add the vanilla and whisk again. Drizzle liberally over fritter.

Recipe and picture from Cooking When the Dinner Bell Rings

TACO CORN BREAD CASSEROLE

2 lbs ground beef

2 envelopes taco seasoning

2 cans (14.5-oz each) diced tomatoes, drained

1 cup water

1 cup cooked rice

1 can chopped green chilies

2 pkg (8.5-oz each) corn bread/muffin mix

1 can whole kernel corn, drained

1 cup sour cream

2 cups corn chips

2 cups shredded Mexican or cheddar cheese, divided

1 can (2 1/4-oz) sliced ripe olives, drained

Shredded lettuce and chopped tomatoes, optional

Preheat oven to 400-degrees. In a Dutch oven, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chilies; heat through stirring occasionally.

Meanwhile, prepare corn bread mix according to package directions and stir in the corn. Pour half the batter into a greased 13x9-inch pan or baking dish. Layer with half the meat mixture, all the sour cream, half the corn chips and 1 cup of cheese. Top with remaining batter, meat mixture, olives and corn chips.

Bake, uncovered 55-60 minutes or until the cornbread is cooked through. Sprinkle with the remaining cheese and bake 3 to 5 minutes more until cheese melts Serve with the lettuce and tomatoes as garnish, if desired.

Yield: 8 servings

TACO MEATLOAF

TACO MEAT LOAF 

(An Ameri-Tex-Mex Fusion)

1 pound of LEAN ground beef (less than 10% fat)
½ cup of finely crushed corn chips
1 beaten egg
3 teaspoons chili powder
1 teaspoon cumin
½ cup of (your favorite) thick and chunky salsa
½ teaspoon black pepper
½ cup of Mexican blend shredded cheese

TOPPING
1 cup of refried beans
¼ cup of your favorite salsa
1 cup of Mexican blend shredded cheese

In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan).
In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven.

file photo- recipe from the internet about a dozen years ago. 

HERO PASTA SALAD

DRESSING

1 tbsp olive oil

3 tbsp balsamic vinegar

2 small cloves garlic, minced

1/8 tsp salt

1/8 tsp pepper

SALAD

2 cups uncooked spiral pasta

1 small red onion halved and thinly sliced

3/4 cup sliced pepperoncini

4-oz cubed provolone cheese

2-oz thinly sliced deli ham, cut into strips

2-oz thinly sliced hard salami, cut into strips

5 cups shredded lettuce

1 large tomato, coarsely chopped

3/4 cup cherry tomatoes, halved

In a small bowl, whisk dressing ingredients together until blended.

Cook pasta according to package directions. Drain and rinse with cold water.

In a large bowl, combine onion, pepperoncini, cheese, meats and pasta. Just before serving, add the lettuce and tomatoes. Drizzle with the dressing and toss to coat.

Yield: 4 servings

TOH recipe and photo 2013

CRISP & SPICY CUCUMBER SALAD

2 small English cucumbers, thinly sliced

2 medium carrots, thinly sliced

1 large sweet red pepper, julienned

1/2 medium red onion, thinly sliced

2 green onions, sliced

1/2 serrano or jalapeno pepper, seeded and thinly sliced, optional

Marinade:

1/3 cup sugar

 1/3 cup rice vinegar

1/3 cup water

1 tsp each - salt, garlic powder, pepper

1 tsp sesame oil

1 tsp reduced-sodium soy sauce

1 small garlic clove, minced

1/2 tsp minced fresh gingerroot

1/4 tsp cayenne pepper, optional

Optional toppings: minced fresh cilantro, chopped peanuts and additional sliced green onion

In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables, toss to combine. Refrigerate, covered, 30 minutes up to overnight.

Serve with a slotted spoon. If desired, sprinkle with the toppings.

recipe and photo from Taste of Home 2013

ASPARAGUS, BACON & HERBED CHEESE PIZZA

1 prebaked 12-inch pizza crust

6 tsp olive oil, divided

1 cup (4-oz) shredded part-skim mozzarella cheese

2 1/2 cups fresh asparagus (1-inch pieces)

8 bacon strips, cooked and crumbled

1/2 cup garlic-herb spreadable cheese (about 3-oz)

1/4 tsp crushed red pepper flakes

Preheat oven to 450-degrees. Place crust on an ungreased 12-inch pizza pan or baking sheet. Brush top of crust with 4 teaspoons of the olive oil. Top with mozzarella cheese, asparagus and bacon. Drop spreadable cheese by teaspoonfuls over pizza. Sprinkle with the pepper flakes. Drizzle the remaining oil over the pizza.'

Bake 12-15 minutes or until cheese is lightly browned.

Yield: 6 servings

basic recipe TOH 2013

 

MAPLE TERIYAKI SALMON FILLETS

NOTE: This recipe needs 1 to 3 hours to marinate in the refrigerator.

1/3 cup apple juice

1/3 cup maple syrup

3 tbsp reduced-sodium soy sauce

2 tbsp finely chopped onion

2 garlic cloves, minced

4 salmon fillets (6-oz each)

In a small bowl, whisk the first 5 ingredients until blended. Remove 1/2 cup for basting, cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag. Add salmon, seal bag and turn to coat salmon. Refrigerate 1 to 3 hours.

Drain salmon, discarding marinade in the bag. Moisten a paper towel with cooking oil, using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4-inches from heat 10-12 minutes or until salmon flakes easily with a fork, basting often during the last 4 minutes.

recipe and photo TOH 2001

TOMATOES WITH BUTTERMILK VINAIGRETTE

3/4 cup buttermilk

1/4 cup minced fresh tarragon

1/4 cup white wine vinegar

3 tbsp canola (or olive) oil

1 1/2 tsp sugar

1/2 tsp ground mustard

1/4 tsp celery salt

1/4 tsp black pepper

4 lbs cherry tomatoes, halved

1/2 cup minced fresh chives

In a small bowl, whisk the first 8 ingredients until blended. Refrigerate, covered, until serving time.

Just before serving, arrange tomatoes on a platter; drizzle with the chilled vinaigrette, Sprinkle with chives.

Yield: 12 servings  Per serving: 79 calories, 4 g fat (trace sat), 1 mg chol, 63 mg sodium, 10g carbs, 2 g fiber, 2 g protein

Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat

 

TOH 2013 recipe and photo

SAUTEED GARLIC GREEN BEANS

2 1/2 - 3 lb fresh green beans, washed & trimmed

2 tbsp olive or canola oil
1 onion, sliced
3 to 4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper

Place green beans in a saucepan and cover with water.  Bring to a boil and cook for 5 or 6 minutes until crisp-tender.  Drain and place beans in ice water to stop the cooking; drain well.

In a large skillet or saute pan, heat the oil over medium heat.  Add the onion and garlic and saute 15 - 20 minutes or until they are tender and the onion starts to caramelize.  Stir in the green beans, salt, and pepper; continue cooking another 3 to 5 minutes until beans are heated through and of desired tenderness.

Yield: 8 to 10 servings

file photo

HOMEY MAC & CHEESE

2 1/2 cups uncooked elbow macaroni

1/4 cup butter, cubed

1/4 cup all-purpose flour

1/2 tsp salt

1/4 tsp pepper

3 cups low-fat milk

5 cups (20-oz) shredded sharp cheddar cheese, divided

2 tbsp Worcestershire sauce

1/2 tsp paprika

Preheat oven to 350-degrees. Grease a 11x7-inch baking dish and set aside.

Cook macaroni according to package directions for al dente.

Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil while stirring constantly; cook and stir 2-3 minutes or until thickened. Reduce heat and stir in 3 cups of the cheese and the Worcestershire sauce until cheese is melted.

Drain macaroni, stir in the sauce. Transfer to the prepared baking dish. Bake, uncovered, 20 minutes. Top with the remaining cheese and sprinkle with paprika. Bake another 5-10 minutes or until bubbly.

Yield: 8 servings

ASIAN CHICKEN THIGHS - 2

5 tsp olive oil

5 bone-in chicken thighs (about 1 3/4 lbs)

1/3 cup water

1/4 cup packed brown sugar

2 tbsp orange juice

2 tbsp reduced-sodium soy sauce

2 tbsp ketchup

1 tbsp white vinegar

4 garlic cloves, minced

1/2 tsp crushed red pepper flakes

1/4 tsp Chinese five-spice powder

2 tsp cornstarch

2 tbsp cold water

sliced green onions

Hot cooked rice for 5 servings, optional

In a large skillet, heat oil over medium heat. Add chicken and cook 8 to 10 minutes on each side or until no longer pink.

In a small bowl, whisk water, sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes, and five-spice powder together. Pour over chicken and bring to a boil. Reduce heat, simmer uncovered for 30-35 minutes until chicken is tender, turning occasionally.

In a small bowl or cup, mix cornstarch and cold water until smooth. Stir into the pan and bring to a boil. Cook, stirring, 1 minute or until sauce is thickened. Sprinkle with the green onions.

Serve over the hot rice, if desired.

Yield: 5 servings

2005 TOH recipe and photo

 

GRILLED CORN WITH CILANTRO-LIME BUTTER

 Here is a recipe for corn with cilantro-lime butter but several butter ideas follow the recipe. All this info comes from an old 2013 Taste of Home magazine.

1/2 cup butter, softened

1/4 cup minced fresh cilantro

1 tbsp lime juice

1 1/2 tsp grated lime peel

12 medium ears sweet corn, husks removed

Grated cotija cheese, optional

In a small bowl, mix butter, cilantro, lime juice and peel. Shape into a log and wrap in plastic wrap. Refrigerate 30 minutes or until firm. Wrap each ear of corn with a piece of heavy-duty foil (about 14" square).

Grill corn, covered, over medium heat 15-20 minutes or until tender, turning occasionally. Meanwhile, cut lime butter into 12 slices. Remove corn from the grill. Carefully open foil, allowing steam to escape. Serve corn with butter. Sprinkle with the grated cheese, if desired. The salty cheese give corn the flavor of Mexican street corn.

The following are some other butter ideas for grilled corn:

• Tie a bunch of fresh herbs and dip them in melted butter. Use to brush onto the corn.
• Put corn and some butter into a 1-gallon bag, seal and roll around or shake to coat corn.
• Save the wrappers from sticks of butter and use to rub over the corn.

GARDEN QUINOA SALAD

1 1/2 cups quinoa, rinsed and drained

3 cups water

1 lb fresh asparagus, cut into 2" pieces

1/2 lb fresh sugar snap peas

1/2 lb fresh green beans, trimmed

2 tbsp olive oil

2 tbsp lemon juice

2 tbsp minced fresh parsley

1 tsp grated lemon peel

3/4 tsp salt

1 cup cherry tomatoes, halved

3 tbsp salted pumpkin seeds or pepitas. optional

In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add the water and bring to a boil. Reduce heat and simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl.

Meanwhile, in a large saucepan, bring 4-cups of water to a boil. Add asparagus and snap peas, cooking uncovered 2 to 4 minutes, just until crisp tender. Remove veggies and immediately drop into ice water. 

Return the water to a boil. Add the green beans and cook3 to 4 minutes or until crisp tender. Remove and drop into ice water. Drain the vegetables and pat dry.

In a small bowl, whisk oil, lemon juice, parsley, lemon peel and salt. Add the tomatoes and vegetables to the quinoa and drizzle with the dressing. Toss to combine. Top with pumpkin seeds, if desired.

Yield: 4 servings

recipe and photo 2009 TOH