EASY CORN CHOWDER

6 slices bacon, fried crisp and crumbled

1 cup chopped onion
1 green bell pepper, chopped
2 1/2 cups milk
2 cans (approx. 15 oz. ea) diced potatoes, drained
1 can (15 oz) creamed corn
1 can (15 oz) whole-kernel corn
1/2 tsp fresh ground black pepper
1/8 tsp red pepper
1/4 tsp salt
2 cups chicken broth

Saute the onion and bell pepper in the bacon drippings cooking until tender. Remove to a large saucepan or small stockpot, scraping the skillet to get all the flavor. Add the diced potatoes, creamed corn, whole-kernel corn and seasonings. Slowly stir in the milk until well blended. Add the chicken broth. Heat over low heat until thoroughly heated through but do not boil. Sprinkle crumbled bacon over the top.

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HOMEMADE LOW-FAT CHOCOLATE SHAKE

2 cups low-fat chocolate ice cream

1 1/3 cups fat-free milk
1 container (3.75-oz) sugar-free refrigerated double chocolate pudding cup
2 tbsp sugar-free chocolate syrup

Combine all ingredients in blender and blend just until thick, smooth, and frothy.

Yummy!

Yield: 2 servings

Note: This shake tastes almost like famous restaurant shakes but has about half the calories of most

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ICE CREAM VANILLA BUNDT CAKE

1 box French vanilla cake mix

1 pint Butter-Pecan Ice Cream, melted

Lightly grease and flour a Bundt pan; set aside.

Prepare the cake mix according to the package directions but substituting the melted ice cream for the water called for.  Bake according to the package directions for Bundt cake.

Remove cake from pan and cool completely on a wire rack.

To serve, slice and serve with a dollop of whipped cream.

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KOSHER POTATO PANCAKES

2 large eggs

Kosher salt to taste
pepper to taste
1 lb medium-sized russet potatoes, peeled and cut in half lengthwise
2 medium yellow onions, quartered
1/2 cup matzo meal
4 tbsp olive oil

In a large bowl, using a wire whisk, whisk together the eggs, teaspoon salt, and 1/4 teaspoon pepper.

Using a large grating disk in food processor (the large size of a box grater) grate the potatoes and onion; add to the egg bowl; toss to combine.

Add the matzo meal to the mixture and mix to combine.

Heat half the oil in a large skillet over medium heat. Using 1/4 cup measure, drop mixture into the hot oil.  Mash gently with spatula to flatten into pancake shapes and cook until browned, about 4 to 6  minutes per side.  Transfer to plate and repeat with more mixture until all is used.  Add the additional oil as needed.

Serve pancakes with applesauce, if desired.

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OPEN-FACED GROUND BEEF PHILLIES

1 lb lean ground beef (no fatter than 80/20!)

1 med-size green bell pepper, cut into 1/2-inch strips
1 med-size red bell pepper, cut into 1/2-inch strips
1 small onion, cut into thin wedges
1/2 cup low-sugar creamy Italian salad dressing
1 loaf (12-inches long) whole-grain French or Italian bread, halved lengthwise
4 slices thinly sliced Provolone cheese, quartered

In a medium to large skillet, crumble and cook the ground beef with the bell peppers and onion. Cook until the beef is completely browned, stirring occasionally; drain well.

Stir half of the salad dressing into the beef mixture. Spread other half of dressing on the cut sides of the bread.

Place both halves of the bread, cut sides up, on an ungreased cookie sheet; broil 4 to 6-inches from the heat for 3 to 5 minutes until lightly toasted. Remove from broiler.

Evenly divide the beef/peppers mixture between the two halves of bread and spread to cover. Top with the cheese pieces and return to the broiler for 2 to 3 minutes until cheese is melted.

Cut each half of the bread into 2 pieces to serve 4.

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FRUITY SOY MILK SMOOTHIE

1 medium banana, cut into chunks

1/4 cup frozen unsweetened blueberries
1/4 cup frozen unsweetened strawberries
3/4 cup vanilla soy milk
1/2 cup pomegranate juice
1/2 cup vanilla frozen yogurt

Combine all the above ingredients in blender container and blend until smooth.

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LIME-CHILE CHICKEN BREASTS

4 boneless, skinless chicken breasts

1/4 cup lime juice
2 tbsp Thai red chili paste
1 tbsp olive oil
4 thin lime slices for garnish, optional

Combine the lime juice, chili paste, and olive oil; pour into a zip-top plastic bag.  Add chicken to bag and turn to coat the chicken; refrigerate to marinate for 30 minutes.

Remove chicken from the marinade and discard marinade.  Broil chicken for about 10 to 15 minutes until cooked through; turn once during cooking.

Garnish with thinly sliced lime wedges, if desired.

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BROWN RICE ALMONDINE WITH APPLE

Use this recipe as a side dish to a lean protein item or as stuffing for poultry.

1/3 cup slivered almonds
2 tsp butter
2 medium-size tart apples, cored and diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 tsp poultry seasoning
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
3 cups cooked brown rice (cooked according to package directions using chicken broth)

Melt the butter in a large skillet over medium-high heat until lightly browned.  Add the apples, onion, celery, poultry seasoning, thyme, and pepper; cook until crisp tender.  Stir in the rice and cook until mixture is
heated through. 

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SPICY SALMON PATTIES

1 can (14 3/4-oz) flaked salmon

1 cup crushed Triscut Thin Crisps Chile Pepper Flavor
1 large egg
1 tsp dried onion flakes
1/2 tsp garlic powder
1 tbsp canola oil

Pour about a third of the juices from the salmon; pour remaining juices and salmon into a medium mixing bowl and flake with a fork.  Stir in the egg, mixing well.

Add the Triscut crumbs, onion flakes, and garlic powder to the salmon/egg mixture; mix together well.  Shape the mixture into 4 large or 6 small patties.

Heat the oil in a large nonstick skillet over medium heat.  Add the salmon patties to the hot skillet and cook 4 to 5 minutes per side until cooked through and browned.

Note: If you like more spice, add 1/4 teaspoon chili powder.

VEGETABLE SLAW

1/2 medium-size cabbage

1/4 medium-size cauliflower

1 medium zucchini

1 stalk celery

1 medium carrot

1/2 cup sour cream

1/3 cup bottled creamy cucumber salad dressing

1 tsp poppy seed

Dash of bottled hot pepper sauce

Reserve 4 nice cabbage leaves to line the bowl.

Cut the cabbage head into quarters and shred 2 of them. (Reserve remaining two for another use.)  Cut the cauliflower into small florets or slice if desired. Cut zucchini lengthwise in half then cut into slices, Thinly bias-slice the celery and shred the carrot.

In a bowl, combine the cabbage, cauliflower, zucchini, celery and carrot.  For dressing, in a small bowl stir together the sour cream, salad dressing, poppy seed and hot pepper sauce. Pour dressing over the vegetables and toss to coat. Cover and refrigerate for 2 to 6 hours. Serve in a acabbage leaf-lined bowl, if desired.

Yield: 8 servings.

file photo for reference - not this exact recipe

EASY APPLE TART

2 1/2 lbs Granny Smith apples, peeled & thinly sliced

2 tbsp lemon juice
1/4 cup granulated sugar
1/3 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 cup butter, softened
1 9-inch pie crust, unbaked
1 egg white
1 tbsp water

Preheat oven to 400 degrees.
In a large bowl combine the apples, lemon juice, and granulated sugar; set aside.

In mixer bowl, combine the brown sugar, flour, cinnamon, and butter; mix on low until crumbly; set aside.

Roll pie crust out to a 13-inch circle and transfer to a baking sheet - a solid pizza pan works great - okay for pastry to hang over the edge.

Mound the apples into the center of the pastry leaving a 2-inch border of dough all the way around.  Sprinkle the cinnamon mixture over the apples.  Fold the edges of the pastry up over apples, pleating as needed to snugly surround apples.  Pastry will not totally cover apples!  Gently press the pastry onto the apples to shape.  Combine the egg white and water; brush lightly over the crust.  Sprinkle very lightly with additional granulated sugar if desired.

Bake at 400 degrees about 30 minutes until the crust is lightly browned and the apples are tender to a fork.  Remove from oven and cool on baking sheet atop a wire rack.  Do not attempt to cut for 10 to 15 minutes.

Best served warm.

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ORANGE-CHICKEN QUINOA

2 tsp canola oil

1 lb thin-sliced boneless skinless chicken, cut into strips
1 cup water
1/2 cup uncooked quinoa
1 tbsp cornstarch
1 cup fresh orange juice
1 tbsp reduced-sodium soy sauce
1 tbsp grated fresh ginger
1/2 cup sliced green onion
1 cup sliced carrots
6-oz snow peas, ends cut off
1/4 tsp red pepper flakes

Heat the canola oil in a large skillet or wok over medium-high heat. 

Add the chicken to the hot oil and cook, stirring, about 6 minutes until no longer pink.  Remove from the skillet and keep warm.

Meanwhile, put the water and quinoa in a medium saucepan and bring to a boil.  Reduce to simmer, cover, and simmer until all water is absorbed.  This will take about 12 to 15 minutes.

Whisk the cornstarch, orange juice, and soy sauce together; add to the skillet.  Bring back to a simmer, stirring often.  Add the ginger and onion; cook a couple of minutes while stirring.  Add the carrots and snow peas; simmer 3 to 4 minutes just until crisp tender.  Add the chicken back to the skillet and heat through.  Turn off heat and let stand about 3 to 5 minutes before serving.

To serve, place the quinoa on serving plate and top with the chicken mixture.  Sprinkle with the red pepper flakes.

Yield: 4 servings.
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CHEESY BACON STUFFED MUSHROOMS

12 large (about 1 lb) fresh mushrooms, cleaned

1/2 pkg (8-oz size) cream cheese, softened
4 slices bacon, cooked, drained on paper towels & crumbled
1 garlic clove, minced
1/2 cup shredded sharp cheddar cheese
1 tbsp chopped parsley

Preheat oven to 350 degrees.
Set out a shallow baking dish large enough to hold mushrooms in a single layer.

Remove and discard mushroom stems (or save for another use if desired).

In a small bowl combine the cream cheese, bacon, garlic, cheese, and parsley; spoon into the mushroom caps.  Place mushrooms with the filled sides up into the shallow baking dish.

Bake at 350 degrees for 15-20 minutes until heated through and cheese is melting.

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BLACK BEAN & CHICKEN ENCHILADA LASAGNA

2 cans (10-oz each) enchilada sauce

12 (6-in) tortillas

2 cups coarsely shredded rotisserie chicken (leftover chicken or turkey works well, too)

1 small onion, chopped

1 can (15-oz) black beans, rinsed and drained

3 cans (4-oz each) whole green chilies, drained and coarsely chopped

3 cups crumbled queso fresco or shredded Mexican cheese blend

2 medium ripe avocados

2 tbsp sour cream

2 tbsp lime juice

1/2 tsp salt

Chopped fresh tomatoes for garnish

Chopped fresh cilantro for garnish

Preheat oven to 350-degrees. Spread 1/2 cup enchilada sauce over the bottom of a greased 13x9-inch baking dish. Top sauce with four tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chilies and 1 cup cheese. Repeat the layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chilies, enchilada sauce and cheese.

Bake, uncovered, 25-30 minutes or until bubbly and cheese is melted. Let stand 10 minutes before cutting to serve.

Meanwhile, quarter, peel and pit one avocado, place in a food processor. Add sour cream, lime juice and salt; process until smooth.

Peel, pit and cut remaining avocado into small cubes. Top lasagna with tomatoes, cilantro and cubed avocado. Serve with the avocado sauce.

Yield: 8 servings

recipe and photo TOH 2015

NUTTY GREEN BEANS WITH LEMON

1/2 lb fresh green beans

salt to taste
boiling water
2 tsp olive or canola oil
1/4 cup chopped hazelnuts or almonds
1 1/4 tsp fresh lemon juice
1 1/4 tsp finely grated lemon zest

Place green beans in enough boiling salted water to cover; boil 5 to 10 minutes until tender.  Drain beans in a colander.

Place the oil in a skillet over medium heat.  Add the beans and nuts.  Cook a couple of minutes; stir in the lemon juice and zest.  Combine well.

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CHEESY MASHED YUKON GOLD POTATOES

2 lb Yukon gold potatoes, cubed

1 tbsp butter
1/4 cup evaporated milk
2 oz pasteurized prepared cheese product, cubed
1/4 tsp garlic powder
1 green onion, sliced thin

In a large saucepan with the potatoes cover in water, potatoes to a boil; boil until tender, approximately 15 minutes.  Drain well and return to saucepan or a large mixing bowl.

Mash the potatoes with the butter until light and fluffy, gradually adding the milk alternately with the cheese.  Stir in the garlic powder, transfer to serving bowl and top with the green onion.

Yield: 6 to 8 servings.

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FRIED CHICKEN COATING

1. This recipe is from a handwritten page I belong to. It is from a lady named Connie 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.