Quick and Easy Noodles Romanoff

 

8-oz pkg egg noodles
1 cup sour cream
1/2 cup Grated Parmesan Cheese

Cook the noodles according to package directions. Drain noodles well and return to the pan. Add the sour cream and Parmesan cheese. Toss noodles lightly to coat with the sour cream and cheese. Serve immediately while still hot.

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LIGHT AND DARK BEAN SALAD

1 can light red kidney beans

1 can dark red kidney beans
1 cup chopped celery
1 cup chopped onion
1 chopped dill pickle
4 hard-boiled eggs, chopped
1/2 cup mayonnaise

Drain the beans and save the liquid. Place beans in a large bowl and add the celery, onion, pickle, and eggs. Stir to mix. Add the mayonnaise and any of the reserved liquid you need to mix well.

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MICROWAVE CHOCOLATE AND JAM BARS

TOPPING:
1/2 cup all-purpose flour
3 tbsp sugar
2 tbsp firmly packed brown sugar
1/2 stick butter
1 cup semi-sweet chocolate mini-chips, divided
2 tbsp chopped pecans

BASE:
1/2 stick butter, softened
2 tbsp sugar
2 tbsp firmly packed brown sugar
1 egg
1/2 cup all-purpose flour
1/8 tsp salt
1/2 cup jam

To make topping: In a small bowl, combine the flour, sugar, and brown sugar. With a pastry blender or 2 knives, cut in the butter until fine crumbs form. Stir in 1/2 cup of the chocolate mini-chips and the pecans. Set bowl aside.

To make base: In a small mixer bowl, combine butter, sugar, and brown sugar; beat until creamy. Beat in egg. Gradually beat in the flour and salt. Stir in the remaining chocolate chips from the topping list. Spread the mixture into a greased 8-inch square microwave-safe dish. Microwave on High power for 4 minutes. Rotate dish after 2 minutes (if microwave doesn't have a turntable). Top with the jam. Sprinkle the topping over the jam. Microwave on High 3 to 5 minutes longer, rotating once, until the jam bubbles around the edges. Cool completely by setting on the counter. Cut into bars.

 Note: Picture of a similar bar cookie used for reference only. 

RECHARGE-STYLE STRAWBERRY MANGO SMOOTHIE

1 banana, peeled, sliced, frozen

1/2 cup frozen cubed mango

1/2 cup frozen sliced strawberries

1/3 cup orange-pineapple-apple juice blend (such as Welch's)

1.3 cup unsweetened coconut water

Fresh strawberries, for garnish (optional)

Place first 5 ingredients into a blender. Blend until smooth, stopping to scrape down sides as needed. 

Pour into a 16-oz glass and garnish with fresh strawberries, if desired.

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MOCHA PUDDING

This pudding goes together in minutes. However, it does need to chill for a couple of hours.

1 container (15-oz) fat-free ricotta cheese
1 cup low-fat vanilla yogurt
1/2 cup unsweetened cocoa powder
1/3 cup powdered sugar
1 tsp vanilla extract
1/4 tsp espresso powder
12 chocolate-covered coffee beans

Combine the ricotta cheese, 3/4 cup of the yogurt, cocoa powder, powdered sugar, vanilla, and espresso powder in a food processor or blender container. Process just until smooth. Divide the pudding evenly into 4 dessert dishes, cover with plastic wrap and refrigerate for 2 hours or until set.

Before serving top each dish of pudding with one tablespoon of the remaining yogurt. Top the yogurt with 3 of the chocolate-covered coffee beans per dish.

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QUICK AND EASY BROCCOLI CHOWDER

1 pkg (10-oz) frozen chopped broccoli
1 tbsp dried minced onion
1 can (10 3/4-oz) condensed cream of chicken soup
1 cup milk
1 cup shredded cheddar cheese
1/8 tsp ground red pepper

In a medium saucepan bring 1/2 cup water to boiling; add broccoli and onion. Cover and simmer about 5 minutes or until the broccoli is crisp tender. Stir in the soup, milk, cheese, and red pepper. Cook and stir about 4 minutes or until heated through.

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CINNAMON AND SUGAR BISCUITS

2 cups sifted all-purpose flour
3 tsp double-acting baking powder
1 tsp salt
1/3 cup shortening
1/2 cup milk
2 tbsp sugar
1 tsp cinnamon, or more as desired

Preheat oven to 425 degrees.

In a bowl, mix the flour, baking powder, and salt together. Cut the shortening into the flour mixture using a pastry blender or two butter knives until the mixture looks like coarse meal. Add milk and stir just enough for the dough to hold together. Place dough on a lightly floured surface and knead lightly. Roll the dough out to a 3/4-inch thickness. Cut with a floured biscuit cutter or a glass, cutting straight down without twisting. Place biscuits on a parchment-lined baking sheet, sprinkle with the cinnamon and sugar that has been stirred together in a small bowl. Bake at 425 degrees for 6 to 9 minutes.

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SPICY SHRIMP WITH REMOULADE SAUCE

SAUCE:

1/4 cup low-fat mayonnaise
1/4 cup plain fat-free yogurt
1 tsp grated lime rind
1 1/2 tbsp fresh lime juice
1 tsp capers, chopped
dash of ground red pepper

Combine all ingredients in a bowl and whisk together until combined. Set aside or refrigerate.

SHRIMP:

2 tsp ground cumin
2 tsp paprika
1 tsp ground coriander
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
1 1/2 lbs large shrimp, peeled and deveined
1 tbsp olive oil
Cilantro sprigs for garnish, if desired

In a medium bowl, combine cumin, paprika, coriander, garlic powder, salt and black pepper. Add shrimp and toss well. Heat 1 1/2 teaspoons of the olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp to the skillet. Cook about 3 minutes on each side or until done. Do not overcook. Remove shrimp and keep it warm. Repeat the procedure with the remaining oil and shrimp. Serve shrimp with the Remoulade Sauce. Garnish with the cilantro sprigs, if desired.

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TURKEY LETTUCE WRAPS

2 large leaves of leaf lettuce

2 slices turkey bacon, cooked
6 thin slices smoked turkey breast
2 thin peeled avocado slices
2 thin tomato wedges
1 tbsp Blue Cheese salad dressing

Top the lettuce leaves evenly with the bacon, turkey slices, avocado slices and tomato wedges. Drizzle the dressing over the meat and vegetables. Roll each lettuce leaf up tightly, securing it with a toothpick, if desired.

Yield: 2 wraps

Note: Be careful with the toothpicks to prevent choking. Toothpicks should be removed before you start eating. 

 

 

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GRILLED ZUCCHINI WITH CHEESE

1 lb zucchini, sliced 1/4-inch thick
1 tbsp extra-virgin olive oil
1 tbsp grated Parmesan cheese
salt to taste
pepper to taste
1/2 tsp oregano
1/4 lb shredded mozzarella

Preheat broiler or prepare indoor or outdoor grill.
Brush the olive oil on the zucchini slices. Sprinkle the Parmesan cheese, salt, pepper, and oregano over the oil. Top with the shredded mozzarella cheese. Grill or broil for about 5 minutes until zucchini softens and cheese melts.

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