QUICK AND EASY RED BEANS AND RICE

Nonstick cooking spray

1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
2 cans (15-oz each) red beans, drained
1/2 lb smoked sausage cut into 1/4-inch thick slices
1 can (8-oz) tomato sauce
1 tsp Worcestershire sauce
1/4 tsp ground red pepper
1/4 tsp hot pepper sauce
3 cups hot cooked rice
Red pepper rings for garnish

Spray the interior of a Dutch oven or large saucepan with the nonstick cooking spray.  Place the pan over medium-high heat until hot.  Add the onion, celery, bell pepper, and garlic; cook 2 to 3 minutes to begin to soften.  Add the beans, sausage, tomato sauce, Worcestershire sauce, red pepper, and hot pepper sauce; reduce heat, cover, and simmer for 15 minutes.  Serve the beans/sausage with the hot cooked rice.

Yield: 6 servings

Add red onion rings for garnish.

file photo

LEMON-BROCCOLI CHICKEN

1 lemon

1 tbsp canola oil
4 (approx 1 lb total) boneless skinless chicken breast halves
1 can (10 3/4)-oz) cream of broccoli soup (I suggest using low-fat soup)
1/4 cup milk
dash of freshly ground black pepper

Cut 4 thin slices from the lemon; set aside.  Squeeze 2 teaspoons of juice from the remaining lemon; set aside.

In a large skillet over medium-high heat, heat the oil to hot.  Add chicken and cook 10 minutes or until browned on both sides.  Skim off any fat.

In a bowl, combine the broccoli soup and the milk; stir in the lemon juice and the black pepper.  Pour soup mixture over the chicken.  Top chicken with the lemon slices.

Reduce the heat to low and cover; cook 5 minutes or until the chicken is completely cooked through; stir occasionally.

This is a Campbell's recipe and photo.

To serve, garnish with some carrots curls, fresh herbs, etc as desired.

SAMANATHA'S EASY CHERRY CRUMB PIE

My 7-year-old granddaughter Samantha is quite a little baker.  Baking is her passion.  When she read a library book about a cherry pie, she wanted to make one.  So we took the idea for a crumb top and came up with her own cherry pie.  You know if it is easy enough for a 7-year-old to make (grandma handled putting it in and taking it out of the oven!), you can make it, too.  It really is good. This is a repeat post. Samantha is now in her third year of college, but we still use her recipe. She has made many cherry and apple pies over the years using this topping, especially for holidays and church functions.

1 pkg (15-oz) refrigerated pie crusts

1 can (20-oz) cherry pie filling
1 1/4 cup raw quick oats
1 cup packed brown sugar
3/4 cup all-purpose flour
1 tsp ground cinnamon
1 1/2 sticks butter, cut up

Preheat oven to 375 degrees.

Arrange one sheet of the refrigerated pie crusts in a 10-inch pie plate.  Refrigerate other crust for another use.
Spread the cherry pie filling evenly in the pie crust. 

In a medium mixing bowl combine the oats, brown sugar, flour, and cinnamon until well combined.  Add the pieces of butter and using a pastry blender or two knives cut in the butter.  Use fingers to blend if needed.  Sprinkle the crumbs evenly over the pie filling.

Place pie in oven and bake at 375 degrees for approximately 30 to 35 minutes.  Use a pie shield to protect crust if it starts to get too brown.

Allow to cool before cutting.
Yield: 8 to 10 servings

POTATO SALAD WITH CUCUMBER RANCH DRESSING

Note: This is a quick recipe to make.  It does need to chill thus making a great make-ahead dish. Perfect for a crowd.

5 lbs red potatoes
4 ribs celery
1 bunch green onions, sliced
2 tbsp dill weed
1 1/2 tsp salt
2 cups mayonnaise
1 bottle (16-oz) cucumber ranch salad dressing

Scrub potatoes and place in a Dutch oven; cover with water and bring to a boil.  Reduce the heat, cover and simmer 20 to 25 minutes or until tender.  Drain and cool enough to cut into cubes

In a large serving or salad bowl, combine the potatoes with the celery, onions, dill and salt.

Whisk the mayonnaise and salad dressing together in a small mixing bowl until blended.  Pour the blended dressings over the potato mixture.  Stir gently to coat all the potatoes.  Cover and refrigerate for 4 to 6 hours before serving.

file photo for reference

HOOSIER CORN CHOWDER WITH HAM

1 medium onion, diced

1/4 cup + butter
1/4 cup all-purpose flour
1 cup diced cooked potatoes
1 cup diced cooked ham
1 (1 lb) bag frozen corn
2 cans (15.5 oz) cans creamed corn
1 can (10.5 oz) cream of mushroom soup
3 cups whole milk
3/4 tsp salt
freshly ground black pepper to taste
fresh parsley for garnish

Melt the 1/4 cup butter in a stockpot; add onion and saute until tender, stirring and watching carefully to keep from browning.  Add the flour and stir until smooth.  Add the potatoes, ham, frozen corn, creamed corn, mushroom soup, milk, salt, and pepper to the pot, stirring until combined.  Heat the chowder to a boil.

file photo

To serve, place a pat of butter, if desired, in the bottom of each bowl for serving.  Garnish with the parsley and serve hot.

SKINNY SPINACH ARTICHOKE DIP

4 ounces cream cheese

1/3 cup Greek yogurt

1/4 cup Parmesan-Reggiano cheese

2 cloves garlic, minced

10 ounces frozen spinach, thawed and drained of moisture

10 ounce jar marinated artichoke quarters, drained and coarsely chopped

1/4 cup shredded mozzarella cheese

Preheat oven to 375 degrees.

Using a mixer, blend the cream cheese, Greek yogurt, Parmesan-Reggiano cheese, and garlic.

Be sure all water has been  pressed out of spinach then add the spinach and artichoke hearts to the cheese mixture.

Lightly spray a small baking dish and transfer the mixture to the dish. Top with the mozzarella cheese.

Bake in the preheated oven approximately 20 to 30 minutes until cheese is bubbly and starting to brown.

Serve dip while hot.

Recipe and photo adapted from an old post on Everyday Health

TURKEY AND APPLE WRAPS

4 (6-inch) flour tortillas

8 tsp mayonnaise
4 tsp Dijon mustard
16-20 shaved slices deli turkey breast
2 cups thinly sliced apple
1 cup baby spinach leaves

In a small bowl, combine the mayonnaise and Dijon mustard, mixing together well.  Spread mixture of one side of each of the tortillas.  Top with the turkey, apple, and spinach.  Roll up to serve.

file photo

WHITE CHOCOLATE-STRAWBERRY YOGURT PARFAITS

4 pecan crunch crunchy granola bars, crushed to 3/4 cup

1/2 cup chopped pecans

1 pkg (3-oz) cream cheese, softened

1/2 cup whipped topping

1/2 cup marshmallow creme

1 oz white chocolate baking bar, shaved

1 carton (6-oz) light fat-free white chocolate strawberry yogurt

1 cup sliced fresh strawberries

Additional sliced strawberries for garnish

White chocolate curls for garnish

Fresh mint leaves for garnish

In a small bowl, mix crushed granola bars and pecans, set aside.

In a large bowl, beat cream cheese with mixer on medium speed until smooth. Beat in whipped topping, marshmallow creme, shaved white chocolate and yogurt until well blended.

To assemble, in each of 2 (14-oz) parfait glasses, layer 1/4 cup granola mixture, about 1/2 cup yogurt mixture and 1/4 cup sliced strawberries. Repeat layers. Top each parfait with 1 tablespoon remaining granola mixture. Garnish each with the additional strawberry slices, white chocolate curls and mint leaves. Serve immediately.

Yield: 2 servings

Pillsbury photo

LOW CARB ZUCCHINI DISH

zucchini

olive oil
garlic powder or minced fresh garlic
sliced tomatoes
mozzarella or Parmesan cheese
salt and pepper, to taste

Slice the zucchini in half. Slice off the bottom to keep it stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend. 

Bake 375 for 20 to 30 minutes until soft.

file photo

BUTTERNUT SQUASH AU GRATIN WITH BACON

1 butternut squash

4 slices bacon, cut up
1 small sweet onion, sliced thin
2 tbsp flour
1/4 tsp freshly ground black pepper
1 cup chicken or vegetable broth
1 1/2 cups shredded Cheddar cheese, divided

Preheat oven to 350 degrees.

Cut the squash in half lengthwise, discard seeds.  Peel and cut each half into thin slices.

Place the squash slices in a saucepan with enough water to just cover squash.  Bring to a boil over high heat; turn heat to medium-low and simmer for 8 to 10 minutes until tender.

While squash cooks, fry the bacon in a skillet until crisp.  Drain, reserving 1 tablespoon of the drippings.  Set bacon aside and return the tablespoon of drippings to the skillet; add the onion and cook while stirring for about 5 minutes.  Stir in the flour and pepper; cook, stirring for 1 minute.  Add the broth, cook and stir about 3 minutes until thickened.  Remove from the heat and stir in 1 cup of the cheese.

Drain the squash.

Spray a square baking dish very lightly with nonstick cooking spray.  Arrange half of the squash slices in the bottom of the dish; cover with half the sauce.  Repeat the layers and top with the bacon then the remaining half cup of cheese.

Bake at 350 degrees for 25 to 30 minutes or until heated through.

The file photo.