FRIED CHICKEN COATING

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

Note: File Photo

HOMEMADE BARBECUE SAUCE

1 1/2 cups ketchup

1/4 cup molasses
1/3 cup firmly packed light brown sugar
1/4 cup apple cider vinegar
1 tbsp dry mustard
2 tsp onion powder
2 tsp chili powder
1 tsp paprika
1 tsp minced garlic
1 tsp garlic powder
1 tsp ground cumin
dash hot pepper sauce
1/4 tsp ground allspice

Combine all the above ingredients in a medium sauce.  Bring mixture to a boil over medium-high heat, stirring to dissolve the sugar completely.  Cover pan and reduce the heat to medium-low.  Simmer mixture, stirring occasionally, for 20 minutes until thickened.

Yield: About 2 cups

file photo

BAKED TEX-MEX PIMIENTO CHEESE DIP

1 1/2 cups mayonnaise

1/2 jar (12-oz) roasted red bell peppers, drained and chopped
1/4 cup chopped green onions
1 jalapeno pepper, seeded and minced
1 block (8-oz) extra-sharp Cheddar cheese, shredded
1 block (8-oz) pepper Jack cheese, shredded
fresh cilantro leaves for garnish, optional
french bread cubes for serving

Preheat oven to 350 degrees.
Lightly spray or grease a 2-quart baking dish; set aside.

Stir the mayonnaise, bell peppers, onions, and jalapeno pepper together in a large bowl; stir in the cheeses.  Spoon the mixture into the prepared baking dish.

Bake dip at 350 degrees for 20 to 25 minutes or until golden and bubbly.  Garnish with the cilantro leaves, if desired.

file photo

THE GREAT AMERICAN POTATO SALAD

4 cups cubes potatoes cooked just until tender

1 cup mayo-type salad dressing

1 tsp prepared mustard

1/2 tsp celery seed

1/2 tsp salt

dash of freshly ground black pepper

2 hard-boiled eggs, chopped

1/2 cup chopped onion

1/2 cup sliced celery

1/2 cup chopped sweet pickle

Drain potatoes well.

Combine the salad dressing, mustard, celery seed, salt, and pepper mixing well.  Add the eggs, onion, celery, and pickle; toss lightly to mix.  Cover dish and chill until serving time.

I have had this recipe and photo for many years.

I have no idea where I got it.

VEGGIE SKILLET

This is a quick healthy side dish that everyone should eat once a week.  This recipe fits easily into healthy diets and the bonus; quick and easy!  What a winning combo.

1 1/2 cups small zucchini, sliced (lenghtwise if zucchini are small enough)
1 1/2 cups small yellow squash, sliced (slice based on type of squash you use)
1 cup thinly sliced carrots
1 cup quartered mushrooms
1 to 2 tbsp canola oil
1/2 cup grated Parmesan cheese

Heat the oil in a nonstick skillet over medium-high heat.  When oil is hot, add the zucchini, yellow squash, carrots, and mushrooms.  Cook 6 to 10 minutes until the veggies are tender.  (Time will depend on veggies and the size of your slices.)

Sprinkle the cheese over the veggies and allow to sit for 5 minutes before serving.

Note: This is a Kraft Cheese Recipe and Picture.

 

Yield: approximately 4 cups to serve 6 to 8.

CLEANING WOODEN CUTTING BOARDS

This is a post from my health blog. I am sharing on my food blogs as this is important information.

Bacteria can grow in the deep knife cuts on wooden cutting boards because wood is porous and nearly impossible to clean.  A quick wipe is not enough to kill the germs on such a board.  To be sure you are getting rid of all the germs, soak wooden cutting boards in 1 tablespoon of bleach per gallon of water for at least 2 minutes.  Wash the board with hot soapy water following the soaking.

file photo

FRESH VEGGIE PIZZA

2 tubes refrigerated crescent rolls

2 pkgs (8-oz each) cream cheese, softened
1 cup mayonnaise
1 packet ranch dressing mix
assorted fresh vegetables of your choice, washed, cut up
grated cheese (choose your favorite to go with the vegetables you use)

Press the crescent dough onto the bottom of a cookie sheet that has sides.  Press the dough to close all openings and make a solid dough.  Bake at temperature on directions until lightly browned.

While the dough cools, combine the softened cream cheese, mayonnaise, and dressing mix together until well blended.  Spread over the cooled dough.

Arrange the fresh cut-up vegetables over the cream cheese mixture.  Sprinkle the grated cheese over the veggies.

To serve, cut into squares.

file photo

BLUEBERRY COBBLER SMOOTHIE

• 1/4 cup rolled oats
• 2 tsp ground flax seed
• 1 frozen ripe banana, sliced
• 2 cups blueberries, fresh or frozen
• 3/4 cup unsweetened vanilla almond milk
• 1/2 cup fat free plain Greek yogurt
• 2 tsp maple syrup
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp pure vanilla extract

Process all ingredients in a blender until smooth. Divide evenly between two tall glasses.

280 calories each

Basic recipe and photo from Everyday Health a few years ago.

CONFETTI MACARONI SALAD

1 pkg (7-oz) elbow macaroni

3 hard-boiled eggs, chopped
1 cup medium-fine chopped celery
1/4 cup chopped bell pepper
1 pkg (10-oz) frozen peas, thawed
2 tbsp chopped pimiento
3/4 tsp salt
2 tsp sugar
1/2 cup mayo-type salad dressing
2 tbsp lemon juice

Cook the macaroni according to package directions, omitting any salt or butter; drain.

In a large mixing bowl gently combine all ingredients,tossing well.  If necessary, add up to another 1/4 cup mayo-type dressing.  Chill for at least 1 hour before serving.

Yield: serves 6 to 8

This is a file photo for reference only.