CHICKEN & NOODLES WITH TARRAGON AND CHIVES

 1 1/3 cups sliced cremini mushrooms

1/2 cup diced carrot

1/2 cup diced celery

1/2 cup diced onion

1 tbsp minced garlic

2 tbsp olive oil

6 cups low-sodium chicken broth

1 lb frozen egg noodles (such as Reames)

2 cups shredded cooked chicken

2 tbsp minced fresh tarragon

1 tbsp minced fresh chives

Salt and Pepper to taste

In a large Dutch oven or stock pot, heat the olive oil over medium heat. Add the 1st five ingredients and sauté until tender, about 3 minutes.

Add the broth, increase heat to medium-high and bring to a simmer. Stir in noodles and cook until tender, around 15-20 minutes. Stir in the chicken, tarragon, and chives; season to suit your taste with salt and pepper.

Recipe and photo from Cuisine at Home 2012

EASY ITALIAN-FLAVORED BREAD STICKS

1 can (8 count) refrigerated bread stick dough
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 cup grated Parmesan cheese
dash of freshly ground black pepper
1/4 tsp garlic powder
1 egg white, beaten
1 tbsp water (cold works best)

Preheat oven temperature to 350 degrees.
Spray two cookie sheets with nonstick cooking spray; set aside.

In a small bowl combine the oregano, basil, Parmesan cheese, black pepper, and garlic powder; mix well and set aside.

Beat the egg white with the water; set aside.

Unroll the bread stick dough and separate at perforations.  Cut each into two strips lengthwise.  Brush the dough with the egg white/water mixture.  Remove 1 tablespoon of the cheese mixture and reserve.  Sprinkle the remaining cheese mixture over the egg whitewash; fold strips in half lengthwise and twist to form a twisty bread stick.  Press ends together to seal.

Brush twists with the remaining egg whitewash and sprinkle with the reserved cheese mixture.  Arrange on the prepared cookie sheets.  Bake at 350 degrees for about 15 minutes or until golden brown.

These are best when served warm.

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SALAD DRESSING (MAYO-TYPE) BISCUITS

2 cups self-rising flour

1 cup milk
2 tbsp salad dressing
1 pinch salt

Mix all ingredients together until blended.  Place on a floured surface and knead lightly.  Cut biscuits with a 2-inch biscuit cutter or glass that has been dipped in flour.  Place cut biscuits in a lightly greased pan.  Bake at 350 degrees for 10 to 15 minutes until golden brown and cooked through.

 

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HOMEMADE CHOCOLATE SAUCE

2 cups sugar

1/4 cup corn syrup
1/2 cup evaporated milk
1/2 cup butter
4 tbsp baking cocoa powder
1/4 tsp salt
1 tsp vanilla

Combine all ingredients in a saucepan.  Cook over low heat while stirring until the butter is melted and the cocoa is blended in.  Turn up the heat to medium-high and bring to a full boil.  Stirring constantly, allow to cook at a rolling boil for 30 seconds.

This is good served over ice cream, pound cake, etc.

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CHILI CHEESE SPIRALS

Note: These spirals go together in minutes.  They do, however, need to chill for an hour before serving.

4 oz cream cheese, softened
1 cup shredded cheddar cheese
1 can (4-oz) sliced green chiles
3 green onions, thinly sliced
1/2 cup chopped red bell pepper
1 can (2.25-oz) chopped ripe olives, drained
4 (8-inch) flour tortillas
1 cup salsa of your choice

In a medium bowl combine the cream cheese, shredded cheese, chiles, green onions, bell pepper, and chopped onions.  Spread a half cup of the cheese mixture over each tortilla and roll up.  Wrap each roll tightly in plastic wrap and refrigerate for 1 hour.

Remove from refrigerator and remove the plastic wrap.  Slice each roll into 6 even pieces.  Serve with the salsa for dipping.

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BACON AND CHEESE CRESCENT APPETIZERS

1 pkg (8-oz) cream cheese, softened

8 slices lean bacon cooked, crumbled
1/3 cup grated Parmesan cheese
1/4 cup finely chopped onion
2 tbsp chopped fresh parsley
1 tbsp milk
2 cans (8-oz) refrigerated crescent dinner rolls

Preheat oven to 375 degrees.
Set out a baking sheet.

In a medium mixing bowl combine the cream cheese, bacon, Parmesan cheese, onion, parsley, and milk until well blended.

Separate the crescent roll dough into 8 triangles per can for a total of 16.  Cut each triangle in half lengthwise.  Spread each piece of dough with a generous teaspoon of the cream cheese filling mixture.  Roll dough up starting at the short side of the triangle.  Place, point side down, on the ungreased baking sheet. 

Bake at 375 degrees for 12 to 15 minutes or until golden brown.  Serve warm.

Yield: 32 rolls

Note: Instead of cutting the dough triangles in half, you can leave them whole and instead of appetizers, use them with a cup of soup for a light lunch.

 

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EASY TRI-BEAN SALAD

1 can cut green beans, drained

1 can wax beans, drained

1 can kidney beans, drained and rinsed

1 stalk celery, coarsely chopped

1 green bell pepper, coarsely chopped

1 small white onion, sliced and separated into rings

1/2 cup vinegar

3 tbsp water

1/2 cup sugar*

1 tsp salt

1/2 tsp freshly ground black pepper

3 1/2 tbsp canola or extra-virgin olive oil

In a large bowl, combine the wax, kidney, and green beans; toss gently to combine well. Gently stir in the bell pepper, onion, and celery.

In a small bowl combine the vinegar, water, sugar, salt, and pepper; stir briskly with a fork until the sugar is dissolved. Add the oil to the vinegar mixture. Stir briskly with fork to combine well (or use a small wire whisk).

Pour the dressing mix over the bean mixture, tossing with a large spoon to coat beans well. Cover and place in the refrigerator to chill until serving time. Before serving, give beans a good stir to combine any dressing that has settled to the bottom.

*You can make this a DIABETIC friendly dish by substituting an equal amount of Splenda granulated for the sugar.

  Allrecipes photo for reference only.

NON-ALCOHOLIC CHRISTMAS SANGRIA

 Sharing this recipe that I saw facebook.

4 cups pomegranate juice

2 cups cranberry juice

2 cups sparkling water or club soda (add just before serving)

1 orange, thinly sliced

1 lemon, thinly sliced

1 apple, cored and diced

1/2 cup fresh cranberries

1/2 cup pomegranate seeds

2-3 cinnamon sticks

4-5 star anise (optional, for extra spice)

Fresh rosemary sprigs (for garnish)

Instructions

Combine the Ingredients:

In a large pitcher, combine the pomegranate juice, cranberry juice, orange slices, lemon slices, diced apple, fresh cranberries, pomegranate seeds, cinnamon sticks, and star anise if using.

Chill the Sangria:

Stir well, cover, and refrigerate for at least 2 hours (or overnight) to let the flavors meld.

Add Sparkling Water:

Just before serving, add the sparkling water or club soda to the pitcher and give it a gentle stir.

Serve and Garnish:

Pour the sangria into glasses and garnish with rosemary sprigs for a festive look.

Enjoy:

Serve chilled and enjoy this refreshing, festive drink perfect for holiday gatherings!

Recipe and photo from Yummy Stuff.

DRESSED UP POTATO CHIPS

1 bag (13-oz) thick wavy potato chips

1 bag (14-oz) caramels, unwrapped
1/3 cup heavy cream
1 bag (12-oz) chocolate chips
2 tbsp butter-flavored shortening
1 cup finely chopped pecans, toasted

Line wire racks with parchment paper. Spread the whole chips in a single layer on the prepared wire racks.

In a heavy saucepan over low heat, combine the caramels and cream, stirring constantly until smooth; remove from the heat. Drizzle caramel mixture over the chips.

In a small microwave-safe bowl, melt the chocolate chips with the shortening and microwave on high setting for 1 1/2-2 minutes, stirring after 1 minute. Allow mixture to cool slightly; drizzle the chocolate mixture over the caramel drizzled chips; sprinkle with the pecans.

Allow to cool until the chocolate and caramel are set before serving.

Yield: Approximately 9 dozen dressy chips.

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ZUCCHINI-PINEAPPLE MUFFINS

3 cups all-purpose flour

1 tbsp baking powder

1 tbsp baking soda

1 tsp salt

1 tbsp ground cinnamon

3 large eggs

1 1/2 cups sugar

2 tsp vanilla extract

1 cup canola oil

3 cups grated zucchini

1 cup crushed pineapple that's been drained

1 cup chopped walnuts, optional

Preheat oven to 350 degrees.

Line muffin cups with paper liners or spray cups with nonstick cooking spray; set aside.

In a bowl mix the flour, baking powder, baking soda, salt, and cinnamon together; set aside.

In a mixing bowl, beat the eggs, sugar, vanilla, and oil together well. Add the zucchini and mix well. Add the flour mixture to the zucchini mixture and stir until smooth. Stir in the pineapple and the walnuts, if using. Pour batter evenly into the prepared muffin cups. Bake at 350 degrees for about 20 minutes until a wooden toothpick inserted in the center comes out clean.

 

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RICE AND CRANBERRY PILAF

1 cup low-sodium chicken broth
1/2 cup orange juice
2 tbsp sugar, optional
1 1/2 cups instant brown rice
1/2 cup fresh cranberries
2 tbsp toasted sliced almonds

In a saucepan bring the broth, orange juice, and sugar, if using, to a boil.  Add the brown rice and cranberries; stir to blend.  Reduce the heat to simmer and simmer, covered, for 5 minutes; remove from heat.  Allow to stand for 5 minutes.  Remove lid and stir in almonds before serving.

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Yield: 4 servings
Per serving: 144 calories, 5 grams protein, 26 grams carbohydrates, 3 g fat, 199 mg sodium.

FRESH TOMATO AND BASIL LINGUINE

8-oz uncooked linguine
3 medium tomatoes, chopped
1/3 cup fresh basil that's chopped fine
1 tbsp extra-virgin olive oil
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
3/4 cup shredded Parmesan cheese

Cook the linguine according to the package directions.

While linguine cooks, mix the tomatoes, olive oil, basil, garlic, salt and pepper together in a large bowl.  Add the cooked and drained linguine and the Parmesan cheeses to the tomato mixture and toss to coat.
Serve immediately while linguine is hot.

Garnish with fresh basil leaves.

Yield: 4 1-cup servings.

 

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BUFFALO SHRIMP NIBBLES

2 1/2 tbsp butter

3 1/2 tbsp hot sauce
1 tsp minced garlic
2 dozen deveined extra-large shrimp with tails on
4 ribs celery, cut into sticks
lime wedges for garnish

Preheat broiler.
Line a baking sheet with rim with aluminum foil; spray with nonstick cooking spray.

Melt the butter in a small bowl in the microwave or on stove top in a small saucepan.  Remove from heat; stir in the pepper sauce and garlic. 

Place the shrimp on the prepared baking sheet.  Drizzle shrimp with 3 tablespoons of the butter mixture.  Broil, turning once, 2 1/2 to 3 minutes until the shrimp are cooked through.  Toss in the remaining sauce. 

To serve, arrange the shrimp on a serving platter and serve with the celery sticks and remaining butter sauce.  Garnish with the lime wedges, if desired.

 

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STUFFED ZUCCHINI SQUASH

1/4 tsp salt
4 medium zucchini, cut in half lengthwise
2 cups prepared cornbread stuffing from your favorite mix
1 can (7-oz) corn
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees.
Lightly grease a cookie sheet with sides; set aside.

Fill a large saucepan or Dutch oven about halfway full of water; add salt and bring to a boil. Drop the 8 zucchini halves into the boiling water and boil 6 to 8 minutes until tender. Drain water from zucchini. Using a spoon, scrape the seeds out of the zucchini and invert on paper toweling to drain.

In a medium mixing bowl, mix the 2 cups of prepared stuffing, the corn, and mozzarella cheese together. Lay the zucchini halves out on the prepared cookie sheet; mound the stuffing onto the hollowed zucchini halves and bake at 400 degrees 10 minutes or until hot and the cheese melts.

file photo for reference. This picture shows bacon, but this recipe doesn't use bacon. Bacon sounds good and would be easy to add.

CHEESY MACARONI

1 pkg (8-oz) elbow macaroni

1 1/2 cup low-fat calcium-fortified cottage cheese

1 cup shredded part-skim mozzarella cheese

1 1/2 shredded low-fat cheddar cheese

2 egg whites

3/4 cup evaporated skim milk

2 Tbsp finely chopped onion

1 tsp Worcestershire sauce

1/2 tsp dry mustard

1/8 tsp white pepper (optional)

Paprika

1 tsp Parmesan cheese

1/2 cup toasted croutons

Preheat oven to 350-degrees.

Cook macaroni according to the package directions.

In a large bowl, combine cottage, mozzarella and cheddar cheese with the egg whites, milk, onion, Worcestershire sauce, mustard and pepper. Mix until blended. Fold in the cooked macaroni. Spoon the mixture into a lightly sprayed 2 1/2-quart casserole dish. Sprinkle the paprika and Parmesan cheese over the macaroni mixture. Top with the croutons and bake for 20 to 30 minutes, until bubbly.

Yield: 8 servings

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LEMON-BUTTERED SPINACH

1 pkg (10-oz) frozen chopped or whole-leaf spinach

1 1/2 tbsp butter
1 tbsp lemon juice

Cook spinach as directed on package. Drain; stir in the butter and lemon juice.

Yield: 4 servings (skimpy servings--I recommend doubling the recipe)

 Photo from allrecipes.

EASY CRANBERRY RELISH

2 cups fresh or frozen cranberries

1 medium orange, peeled

4 tbsp sugar

In a blender or food processor, process all ingredients until coarsely chopped. Cover and chill at least 30 minutes before serving.

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WHIPPED SWEET POTATO BAKE

3 cans (15-oz each) sweet potatoes, drained
1/4 cup butter, melted
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3 cups miniature marshmallows

Preheat oven to 350 degrees.
Lightly spray a 1 1/2-quart casserole dish with nonstick cooking spray; set aside.

Combine the sweet potatoes, butter, salt, cinnamon, and nutmeg in a mixing bowl. Beat the mixture with an electric mixer on medium speed until well blended. Spoon into the prepared baking dish. Top with the mini marshmallows. Bake at 350 degrees for 15 to 20 minutes or until heated through and the marshmallows are lightly browned.

 

 

 

BEEFY BROCCOLI & CHEESE SOUP

2 cups chicken broth

1 pkg (10-oz) frozen chopped broccoli, thawed
1/4 cup chopped yellow onion
1/4 to 1/2 lb ground beef
1 cup milk
2 tbsp all-purpose flour
4-oz sharp Cheddar cheese, shredded
1/2 tsp oregano
salt to taste
freshly ground pepper to taste
hot pepper sauce to taste, optional

Bring the chicken broth to a boil in a medium saucepan; add broccoli and onions. Cook the mixture for 5 minutes or until the broccoli is tender.

While the above cooks, brown the ground beef in a small skillet and drain well. Rinse with hot water to rid of excess fat and drain in a colander.

Gradually stir the flour into the milk in a small bowl until well blended. Slowly stir into the broccoli mixture, add the drained beef and cook, stirring constantly, until the mixture is thickened and bubbly.

Add the shredded cheese, oregano, salt, pepper, and got sauce if using.

Yield: 4 to 5 servings

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QUICK AND EASY FRUIT FILLED SUGAR COOKIES

1 pkg (20-oz) refrigerated sugar cookie dough

1/4 cup your favorite jam or jelly
Powdered sugar for dusting, optional

Preheat oven to 350 degree.

Slice 24 (1/8-inch each) cookies from the dough. Refrigerate remaining dough. Place the slices on ungreased cookie sheets. Spread each of the slices with a half teaspoon of the jam or jelly. Spread to within 1/4-inch of the edge.

Slice the remaining cookie dough into 24 (1/4-inch) slices. Cut a design out of the center of each slice. Place these slices atop the jam or jelly covered cookies. Press edges together to seal each cookie so jam won't escape.

Bake filled cookies at 350 degrees for 10 minutes or until edges are light golden brown. Remove from oven and sprinkle with a light dusting of powdered sugar, if desired. Allow to cool on cookie sheets for a minute. Using a thin spatula, remove the cookies to a wire rack to cool completely.

Yield: 2 dozen filled cookies

Note: You can bake the designs from the centers until lightly browned, if desired. Sprinkle baked mini cookies with powdered sugar.

File Photo for reference only.

PARMESAN TURKEY BURGERS

1 lb lean ground turkey

1/3 cup grated low-fat Parmesan cheese

1 tsp chopped fresh chives or 1/2 tsp dried chives

1/4 tsp black pepper

1/2 tsp garlic salt

2 tsp fat-free Italian salad dressing

Mix all ingredients together and shape into 6 patties. Grill patties on oiled grill rack over hot coals 12-15 minutes, turning once during cooking. May be cooked in a sprayed pan until no longer pink in the center. Serve on buns with your choice of toppings.

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REUBEN SANDWICHES

1/3 cup mayonnaise
1 tbsp chili sauce
12 slices rye bread, buttered
1/2 lb sliced Swiss cheese
1/2 lb sliced cooked corned beef
1 can (16-oz) sauerkraut, drained

Mix the mayonnaise and chili sauce; spread on 6 slices of the bread. Layer cheese, corned beef, then sauerkraut on the mayonnaise slices. Top the sauerkraut with the other six remaining bread slices.

Yield: 6 sandwiches

Note: Replace the mayonnaise/chili mixture with coleslaw for a different sandwich.

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