FRIED CHICKEN COATING

I got this recipe a few years ago from a handwritten page I belong to. It is from a lady in Pennsylvania. She said this will make several batches, and she sometimes adds garlic and/or onion powder. She also uses it on pork chops.

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QUICK AND EASY THREE-CHEESE QUESADILLAS

1/2 jalapeno, ribs and seeds removed (handle with gloves or wash hands thoroughly after handling)

1/2 red onion

1 red bell pepper, seeded

6-oz goat cheese

6 8-inch tortillas

3/4 cup shredded Monterey-Jack cheese

3/4 cup shredded cheddar cheese

In a food processor, pulse jalapeno, onions and peppers until finely chopped. In a bowl, fold the mixture into the goat cheese. Season to taste, if desired.

Spread half of each tortilla with 1/6 of the goat cheese mixture than sprinkle shredded cheeses over the goat cheese mixture. Fold each tortilla in half. Working in batches, microwave quesadillas 1 minute, flipping once halfway through.

Yield: Serves 6

 

recipe and photo Woman's World 2026

SHEPHERD'S PIE

2 1/4 lbs Yukon Gold potatoes, peeled, cut into 1 1/2-inch pieces

1 tbsp olive oil

1 small onion, chopped 

1 1/2 lbs ground beef

1 1/2 cups frozen peas and carrots. thawed and drained

1 cup lower-sodium beef broth

1/4 cup tomato paste

1 tsp dried thyme

3/4 cup milk

4 tbsp butter, room temperature

Heat oven to 400-degrees. Spray or grease a baking dish, set aside.

In a large pot of salted boiling water, cook potatoes until tender, 20 minutes, drain. 

In a skillet, heat oil over medium-high heat; add onion and beef. Cook 7-8 minutes; drain. Return to skillet. Add thawed peas and carrots, broth, tomato paste, thyme and 1/2 teaspoon salt. Bring mixture to a boil. Reduce heat to low. Cover and cook 10 minutes. Transfer to the prepared baking dish.

In large microwave-safe bowl, microwave milk and butter until melted, 45 seconds; add potatoes and 1/2 teaspoon salt. Mash; spread over filling. Bake until hot, 30 minutes. Let stand 10 minutes before serving.

file photo for reference only

LEMON PARMESAN BROCCOLI

 2 (12-oz each) fresh broccoli florets

3 tbsp olive oil

3 garlic cloves, minced

1/2 cup grated Parmesan cheese

3 tbsp lemon juice

lemon slices for garnish, optional

Grease or line with parchment paper a baking sheet that has sides. Heat oven to 400 degrees.

In a large bowl, toss the broccoli florets with the remaining ingredients to coat. Transfer to the prepared baking sheet and bake at 400-degrees for 15 minutes.

Garnish with the lemon slices, if desires

Yield: Serves 6

file photo for reference

HONEY ROASTED CARROTS

2 lbs carrots

3 tbsp melted butter

2 tbsp honey

1 tbsp orange juice

1 garlic clove, minced

1/4 tsp salt, optional

Preheat oven to 400-degrees. 

Trim carrots and cut into sticks; transfer to a baking sheet.

In a bowl combine butter, honey, orange juice, garlic and salt. Pour over carrots and bake at 400-degrees and bake 45 minutes.

Garnish as desired.

Yield: 6 to 8 servings

Note: The sauce is also good over sweet potatoes.

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SWEET AND SAVORY STUFFING

Whether you like stuffing as a side dish or use it to stuff turkey, chicken, pork chops, etc, this savory version is sure to be a hit.

1 cup diced celery

1 cup onions

1 tbsp olive oil

1 pkg (6-oz) Savory Herbs Stuffing Mix

1/4 cup (1 stick) butter)

1 cup water

1/4 tsp salt, optional

1/4 cup dried cranberries

Heat oil over medium heat and sauté celery and onions 3 to 4 minutes or until crisp tender. Stir in the stuffing mix, butter, water and salt; remove from the heat. Cover and let set for 10 minutes. Remove cover and stir in the cranberries.

Yield: Serves 6

This recipe features this boxed stuffing mix but adding a few ingredients and another 5 minutes to the time, gives you a delicious stuffing.

GARLIC-PARMESAN MASHED POTATOES

2 cups water

3 tbsp butter 

1 tsp garlic powder  

2 pkgs (4-oz each) Idahoan Buttery Homestyle Mashed Potatoes

3/4 cup milk 

1/2 cup grated Parmesan cheese

3 tbsp chopped chives

Place first three ingredients into a pan and bring to a boil. Remove pan from heat.

Add the potatoes, milk, cheese and chives. Whisk mixture until smooth. Top with a pat of butter, if desired.

Serves 6

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STUFFED YELLOW PEPPERS

1/2 lb lean ground beef or chicken

3/4 cup uncooked whole-wheat couscous
1 tbsp olive or canola oil
1/2 cup finely chopped yellow onion
3 cups fresh spinach*, chopped
1 tsp oregano
1/2 tsp salt
2 1/4 cups water, divided use
4 large yellow** bell peppers
1/2 cup roasted bell peppers
1/2 cup tomato sauce
dash of ground red pepper

In a small nonstick skillet that has been sprayed lightly with nonstick cooking spray, brown the ground beef or chicken until no longer pink; drain and set aside.

In a large nonstick skillet, over medium-high heat, lightly toast the couscous.  This will take about 5 minutes, stirring often during this time.  Remove from skillet and set aside.

In the large skillet, heat the oil and add the onion; cook a couple of minutes until translucent.  Add the spinach, oregano and salt; cook until the spinach is wilted.  Add 2 cups of the water and bring to a boil.  Stir in the couscous and bring back to a boil.  Reduce the heat to simmer and cook, covered, for about 8 minutes or until the light is absorbed.

Cut half inch off the tops of the bell peppers; remove the seeds and membranes.

Combine the browned meat with the couscous mixture; use to fill the bell peppers then replace the tops.  Place the peppers in a deep skillet or pan that will allow peppers to stand upright with the lid on.  Pour the remaining 1/4 cup of water into the bottom of the pan or skillet.  Bring the water to a boil; place a tight-fitting lid on pan and cook on medium to medium low for 8 to 10 minutes or until the peppers are slightly soft.  Remove peppers to a serving plate with sides or a shallow dish.

While peppers cook, make the sauce by combining the roasted bell pepper, tomato sauce, and red pepper in a blender or food processor.  Process until the mixture is smooth.  Transfer mixture to a small microwave-safe bowl and cook in microwave for 2 minutes, stirring after 1 minute.

To serve, pour the sauce over the peppers or divide the sauce onto 4 serving plates and set a pepper in the center of each.

*Or 4-oz chopped frozen spinach, thawed and squeezed dry
**red or green bell peppers may be substituted

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CHEESY DUCHESS POTATOES

Total time on this recipe is a little over an hour but only 15 minutes of your time. The remaining time is the potatoes baking in the oven. You might try microwave baking if in a hurry.

8 russet potatoes

1/2 cup grated Gruyere cheese

1/2 cup low-fat sour cream

2 eggs

2 tsp minced fresh thyme

1/2 tsp salt

1/4 tsp pepper

Heat oven to 400-degrees. Scrub potatoes and bake until tender, about an hour. Allow to cool slightly so you can cut a slice off the top of each potato. Scoop out the flesh from top to bottom into a bowl. Discard the top skins. Mash the potato flesh until smooth. Stir the remaining ingredients into the mashed potatoes.

Arrange the potato shells on a baking sheet. Spoon or pipe the mixture into the shells. Coat the tops with cooking spray then bake until hot, around 20 minutes. Broil until the tops are golden.

recipe and photo First for women 2022

CREAMY TUNA FETTUCCINE BAKE

8-oz fettuccine pasta

3 tbsp olive oil

2 celery ribs, chopped

2 carrots, chopped

1 can (10.5-oz) condensed cream of celery soup

1 cup frozen corn, thawed

1 garlic clove, minced

1 can (12-oz) tuna, drained

2 cups shredded cheddar cheese

1/2 cup Italian-style dry breadcrumbs

In a large pot of salted boiling water, cook pasta according to package directions for al dente; drain. Toss with 1 tablespoon of the oil.

Heat oven to 350-degrees.

In a skillet, heat 1 tablespoon of the oil over medium heat. Add celery and carrots, cook, stirring, 10-12 minutes. Add the soup, corn, garlic, 1/4 teaspoon pepper and 2 cups water; bring to a boil. Add pasta, tuna and 1 cup of the cheese; toss until coated. Transfer to a baking dish that has been sprayed with cooking spray. In a bowl, mix breadcrumbs with the remaining tablespoon of oil and sprinkle over the pasta. Top with the remaining cheese and bake for 25 minutes.

recipe and photo First for women 2022