MACARONI HAM SALAD

2 cups uncooked elbow macaroni (whole-grain is healthiest)

3 cups cooked, diced lean ham
1 cup diced celery
1 cup mayonnaise
1/4 cup sweet pickle relish, drained
2 tbsp finely chopped onion
2 tbsp chopped pimento
1/2 tsp salt
2 to 3 grinds of black pepper

Prepare the macaroni according to the package directions; drain well.

In a large bowl, combine the macaroni with the remaining ingredients; stir to blend well and coat all the ham and macaroni.

Cover and refrigerate until serving time.

Yield: 6 servings

file photo

ZUCCHINI PARMESAN CRISPS

My sister-in-law posted this on her facebook page a few years ago. I love zucchini and knew immediately it would become a favorite.

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4-inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

file photo for reference -not this exact recipe

CORN BREAD SALAD

1 pkg (8.5 oz) corn bread/muffin mix

1 can (4 oz) chopped green chilies, undrained

1/8 tsp cumin

1/8 tsp oregano

pinch of rubbed sage

1 cup mayonnaise

1 cup (8 oz) sour cream

1 envelope ranch salad dressing mix

2 cans (15 oz ea) pinto beans, rinsed and drained

2 cans (15 1/4 oz ea) whole kernel corn, drained

3 medium tomatoes, chopped

1 cup green bell pepper, chopped
1 cup chopped green onions

10 bacon strips, cooked, drained, crumbled

2 cups (8 oz pkg) shredded cheddar cheese

Prepare corn bread batter according to the package directions, stirring in the chilies, cumin, oregano and sage. Spread batter into a greased 9-in square pan and bake at 450 degrees 20-25 minutes until done. Cool.

In a small bowl, combine the mayo, sour cream and dressing mix; set aside. 

Crumble half the cornbread into a 13-in x 9-in dish and layer with half the beans, half the mayo mixture and half the remaining ingredients. Repeat the process (dish will be very full). Cover and refrigerate at least 2 hours before serving.

Yield: 12 servings

file photo for reference only

EASY SHRIMP CARBONARA

8-oz uncooked whole-wheat spaghetti
4 slices bacon, chopped
1 lb raw deveined peeled large shrimp
1 cup frozen peas
1 container (10-oz) Italian Cheese and Herb Cooking Creme
1/4 cup grated parmesan cheese

Cook the spaghetti as directed on the package leaving out the salt.

In the meantime, cook the bacon in large skillet until crisp.  Using a slotted spoon, remove the bacon from the skillet; drain on paper towels.  Save 1 tablespoon of the drippings in the skillet.

Add the shrimp to the saved drippings in the skillet and cook over medium heat 5 minutes or until the shrimp turns pink.  Stir in the peas and cook for 1 minute.  Add the cooking creme and continue to cook, stirring, for 3 minutes or until thoroughly heated.

Drain the spaghetti in a colander then return to the pan.  Add the shrimp and the bacon; toss to mix lightly.  Sprinkle with the parmesan cheese before serving.

recipe and photo Kraft Foods several years ago

PORK CHOPS IN MUSTARD SAUCE

4 (3/4-inch thick) bone-in center-cut pork chops

1/4 tsp salt
dash of black pepper
2 tsp olive oil
1 1/2 cups cooking wine
1/3 cup honey
1/4 cup Dijon mustard

Sprinkle the salt and pepper over the chops.

Heat olive (or coconut) oil in a large nonstick skillet over medium-high heat.  Add chops and cook 3 to 4 minutes on each side until browned. Remove chops from pan.

Add the wine, honey, and mustard to the pan and bring to a boil; cook 3 minutes.

Return the chops to the pan, reduce the heat and simmer 12-14 minutes, turning after 6 minutes.

Note: This recipe contains honey however there is an excellent carb to protein ratio making this okay for most diabetics.

Approximate per 1 chop with 3 tablespoons sauce: 308 calories, 11g (3.5 sat) fat, 25 g carbs, 25 g protein.

file photo for reference

BREAD MACHINE CRESCENT ROLLS

3/4 cup + 2 tbsp warm milk (70 to 80 degrees)

1/4 cup warm water (70 to 80 degrees)
1 egg
6 tbsp butter, softened, divided
3 cups bread flour
2 tbsp sugar
1 tsp salt
2 tsp active dry yeast

Place the milk, water, egg, 4 tablespoons of the butter, flour, sugar, salt, and yeast in the bread machine according to the manufacturer's directions.  Select the dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.).

When the cycle is completed, turn dough onto a lightly floured surface and roll into a 12-inch circle.  Melt the remaining 2 tablespoons of the butter and brush over the dough's surface.  Cut the circle into 12 wedges.  Roll up the wedges starting at the wide ends and place pointed side down, 2-inches apart, on greased baking sheets.  Curve the dough to form crescent shapes.

Cover crescents loosely and set in a warm place until doubled in size, approximately 20 minutes.  Bake at 375 degrees for 17 to 20 minutes.  Remove to wire racks to cool.

Yield: 12 rolls

the file photo

EASY HOMEMADE BISCUITS IN MINUTES

2 1/4 cups all-purpose soft-wheat flour

1 tbsp baking powder
1 tsp salt
2/3 cup milk
1/3 cup canola oil
wax paper

Preheat oven to 475 degrees.

Sift the flour, baking powder, and salt together into a bowl.  Stir in the milk and oil; using a fork, stir until the dough leaves the sides of the bowl and forms a bowl.

Turn dough out onto lightly floured wax paper and knead 8 to 10 times.  Roll or pat the dough into a 1/2-inch thickness and cut with a 2-inch biscuit cutter or glass.  Reroll scrapes until used up.  Place the biscuits about 3/4-inch apart on a lightly greased baking sheet.

Bake at 475 degrees for 10 to 12 minutes or until lightly browned.

file photo of this recipe

CHICKEN-BACON RANCH CRESCENT ROLLS

1/2 cup chive and onion cream cheese spread

2 tbsp milk

1 1/2 tsp ranch salad dressing & seasoning mix

1 cup shredded deli rotisserie chicken

1/2 cup shredded cheddar cheese

1/4 cup chopped cooked bacon

2 tbsp sliced green onions

1 can (8-oz) refrigerated Pillsbury Original Crescent Rolls (8 count)

Heat oven to 375-degrees. Line a large cookie sheet with parchment paper.

In a medium microwavable bowl, mix cream cheese, milk, and ranch seasoning mix. Microwave, uncovered, on high 20-40 seconds or until heated slightly. Beat with a whisk until smooth. Stir in the chicken, cheese, bacon and green onions. 

Unroll the dough and separate into 8 triangles. Top each triangle with about 3 tablespoons of the chicken mixture. Carefully roll up each triangle ending at the tip. Place with tips down on the prepared cookie sheet.

Bale 13 to 16 minutes or until deep golden brown and baked through. Serve warm.

Yield: 4 servings of 2 each

Pillsbury recipe and photo

 

HOMEMADE CREAM OF MUSHROOM SOUP

4 tbsp butter
1 lb sliced fresh mushrooms
1 large onion, chopped
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 1/4 cups water
1 can chicken broth
1 cup half and half cream
fresh chopped parsley for garnish, if desired

Melt the butter in a medium-size heavy saucepan; add the mushrooms and onion, sauting until tender. 

Stir the flour, salt, and pepper into the mushroom mixture; cook over low heat while stirring until smooth.  Whisk in the water and chicken broth; heat to boiling.  While stirring with whisk, add the cream; heat just to boiling but do not boil.

Dip soup into serving bowls and garnish each with the chopped parsley, if desired. 

file photo for reference

NO BAKE COCOA BARS

This is a recipe a friend shared with me.

1 - cup natural peanut butter or any nut butter
2/3 - cup honey
1/2 - cup coconut oil (do not substitute) 
2 - cups old fashioned oats 
1 1/2 - cup semi sweet chocolate chips 

In a medium - large sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats and chocolate chips. Stir until combined and chocolate chips are melted.

Spread into a 9x13 pan that has been lined with foil.  Refrigerate mixture until hardened, about an hour.  Cut into bars and store leftovers in the refrigerator. 

Recipe yields: 12 - 24 bars depending on size

Cook's Note: Using old fashioned oats gives these cocoa bars a chewy texture. I have not tried this recipe using quick oats, so I cannot say what the results would be like. Keep these bars stored in the refrigerator to prevent melting.  
adapted from: New Nostalgia