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Roast Beef Pocket Sandwiches
1 cup plain nonfat yogurt 1 1/2 teaspoons snipped fresh dill OR 1/2 teaspoon dried dill weed 1 teaspoon mustard 1 cup chopped bell pepper (about 1 medium) 2 pita breads (6 inches in diameter) -- cut into halves 1/3 pound thinly sliced lean roast beef 1 cup alfalfa sprouts
Mix yogurt, dill weed and mustard; stir in bell pepper. Fill each pita bread half with 1/3 cup yogurt mixture and 1/4 of the beef and alfalfa sprouts. Yield: 4 servings.
Per Serving: 210 Calories; 5g Fat (21.3% calories from fat); 17g Protein; 24g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 245mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
2 cups Thick Yogurt -- (recipe follows) 4 chocolate wafers -- crushed (1/4 cup) 1 (8 ounce) package reduced-fat cream cheese (Neufchâtel) -- softened 2/3 cup sugar 1/4 cup skim milk 2 tablespoons all-purpose flour 2 teaspoons vanilla 3 egg whites 1 tablespoon cocoa 1 teaspoon chocolate extract 3/4 cup raspberry preserves -- if desired
THICK YOGURT 4 cups plain nonfat yogurt (without gelatin)
Prepare Thick Yogurt. Heat oven to 300 degrees F.. Spray springform pan, 9 × 3 inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan.
Beat Thick Yogurt and cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about 2 minutes or until smooth. Place 1 cup batter in small bowl. Beat in cocoa and chocolate extract until blended.
Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batters with metal spatula, being careful not to touch bottom, for marbled design.
Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Cool 15 minutes. Cover and refrigerate at least 3 hours. Heat preserves in 1-quart saucepan over medium-low heat, stirring occasionally, until warm. Serve with cheesecake. Yield: 12 servings.
Line 6-inch strainer with basket-style paper coffee filter or double thickness of cheesecloth. Place strainer over bowl. Spoon yogurt into strainer. Cover strainer and bowl and refrigerate at least 12 hours, draining liquid from bowl occasionally.
Per Serving: 200 Calories; 4g Fat (18.8% calories from fat); 13g Protein; 28g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 283mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
1/4 cup soy sauce 2 teaspoons sugar 2 teaspoons cornstarch 1/2 teaspoon crushed red pepper 1/2 teaspoon sesame or vegetable oil 1 tablespoon vegetable oil 1 small onion -- sliced 1 small green bell pepper -- sliced 1 medium carrot -- thinly sliced (1/2 cup) 3/4 pound peeled and deveined raw large shrimp -- thawed if frozen Hot cooked rice -- if desired
Mix soy sauce, sugar, cornstarch, red pepper and sesame oil; set aside. Heat vegetable oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened. Serve over rice. Yield: 4 servings.
Per Serving: 150 Calories; 5g Fat (28.5% calories from fat); 16g Protein; 11g Carbohydrate; 2g Dietary Fiber; 131mg Cholesterol; 1186mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates._______________________________________
2 teaspoons margarine or butter 1 large onion -- chopped (1 cup) 1 medium stalk celery -- chopped (1/2 cup) 1 small green bell pepper -- chopped (1/2 cup) 2 cloves garlic -- finely chopped 1 cup peeled and deveined raw small shrimp (1/2 pound) -- thawed if frozen 1/2 cup fat-free reduced-sodium chicken broth 1/2 teaspoon dried basil leaves 1/2 teaspoon dried thyme leaves 1/4 teaspoon pepper 1/8 teaspoon red pepper sauce 1 bay leaf 1 (14 1/2 ounce) can diced tomatoes -- undrained 3 cups cooked quick-cooking brown or instant rice
Melt margarine in 3-quart saucepan over medium-high heat. Cook onion, celery, bell pepper and garlic in margarine, stirring frequently, until onion is tender. Stir in remaining ingredients except rice. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Stir in rice. Cover and let stand 10 minutes. Remove bay leaf. Yield: 4 servings.
Per Serving: 246 Calories; 3g Fat (12.0% calories from fat); 18g Protein; 37g Carbohydrate; 3g Dietary Fiber; 90mg Cholesterol; 339mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
NOTES : Because quick-cooking brown rice is fast to prepare, you'll have time to cook it while the shrimp mixture cooks. Brown rice has more fiber than white rice, and many people prefer it because of its nutty flavor._______________________________________
Orange Almond Biscotti
1 cup sugar 1/2 cup margarine or butter -- softened 1 tablespoon grated orange peel 2 eggs 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/3 cup slivered almonds -- chopped
Heat oven to 350 degrees F. Beat sugar, margarine, orange peel and eggs in large bowl. Stir in flour, baking powder and salt. Stir in almonds. Shape half of the dough at a time into rectangle, 10 × 3 inches, on ungreased cookie sheet. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes.
Cut crosswise into 1/2-inch slices. Place slices cut sides down on cookie sheet. Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet. Cool on wire rack. Yield: 42 servings (1 cookie per serving).
Per Serving: 86 Calories; 3g Fat (32.2% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Grandma's Pineapple Cookies
Recipe By :Chef: Ami Peacock
1 cup shortening 1 1/2 cups sugar 1 egg 1 (9-ounce) can crushed pineapple -- drained 3 1/2 cups flour 1 teaspoon soda 1/2 teaspoon salt 1/4 teaspoon nutmeg
ICING 2 cups confectioners sugar 2 tablespoons softened margarine Pineapple juice (add to desired thickness) OR ICING 2 cups confectioners sugar 1 tablespoon softened margarine Milk (add to desired thickness) 1/2 teaspoon Vanilla
Mix shortening, sugar and egg together. Stir in drained crushed pineapple. Add rest of ingredients. Chill mixture at least one hour. Bake 8 to 10 minutes at 400ºF.
ICING: Mix ingredients together and spread over cookies after slightly cooled. Yield: about 5 dozen (1 per serving).
Per Serving: 99 Calories; 4g Fat (35.6% calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 24mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat;1/2 Other Carbohydrates.
yield: 2 loaves
SIFT TOGETHER: 2 c. flour 1 TB. baking soda 1/4 tsp. salt 1/2 tsp. allspice 1/2 tsp. cinnamon
CREAM: 1/3 c. softened margarine 1/2 c. brown sugar 1/2 c. white sugar 1 egg 2 egg whites 1 tsp. vanilla
Add flour mixture alternating with: 1/2 c. buttermilk 2-3 mashed bananas (should measure out to a heaping cup)
Spoon into 2 greased and floured bread pans. Bake 45-55 minutes.
I add raisins, nuts or mini chocolate chips sometimes.
4 skinless, boneless chicken breast halves 1 tablespoon canola oil salt and fresh-ground pepper to taste 2 teaspoons fresh grated ginger 1 cup orange juice 1/2 cup dry white wine 1 teaspoon lime juice 1/2 teaspoon Dijon mustard 1 teaspoon maple syrup 1/2 teaspoon thyme 1/4 teaspoon coriander 1 can (15 oz.) sweet potatoes, drained 1/3 cup slivered almonds 1 cup dates
Heat oil in large skillet over moderate heat. Season
chicken with salt and fresh-ground pepper. When oil is hot, add chicken,
cooking till light brown on both sides. Add the ginger, orange juice, wine,
lime juice, mustard, maple syrup, thyme, and coriander. Stir, blending.
Add sweet potatoes. Simmer for 10 minutes. Remove from heat and add almonds
This is a substitution recipe. I was trying to make up some meatless meals to eat once a week, and this worked well for my favorite lasagna recipe!
I replaced one pound of meat (hamburger/Italian sausage) with 1 pound of chunky cut up mushrooms ( I like the regular kind in the store, but you can use any). Cook in the sauce you usually use, when bubbly add one large carton of Non-fat cottage cheese (replace the ricotta cheese)
Cook your noodles as usual. (I never liked the no boil ones)
Blanch a 16 oz PKG of Broccoli florets.
For cheese I replaced my combination of Cheddar, Jack and Mozzarella with low fat Mozzarella and tried to be a bit less heavy with the amount.
Use your usual amount of spices that make your lasagna "yours"
1 T butter 1/2 C chopped celery 1/2 C chopped pepper 1/2 C chopped onion 1/2 C cooked, diced ham or turkey ham or any kind of meat (I usually use more meat) 1/2 C shredded cheddar cheese (I also usually use more cheese) 6 eggs 1/2 C heavy cream (whipping cream) 1/2 C water 1/2 tsp salt 1/2 tsp paprika
Cook veggies in butter until barely tender. Sprinkle vegetables, meat and cheese into pie pan. I normally oil the pie pan with either olive oil or a light spray of Pam. Beat eggs, cream, water, salt and paprika together pour over meat and vegetables. Bake 375º about 30-40 minutes until knife comes out clean. Let set for 5 minutes before serving.
1 pizza crust 4 med apples - peeled and sliced 1/3-cup brown sugar 1-t cinnamon
Prepare pizza crust as per recipe. Pat dough into a pizza pan or a baking sheet. Crimp edges as for a pizza. Spread apples over dough and sprinkle brown sugar and cinnamon over apples. Bake at 425° for 30 minutes.
Nutritional information: 239 calories,3 gr fat, 5 gr protein, 49 gr carbohydrates, no cholesterol, 416 mg sodium.
Chicken With Caramelized Onions
Cooking spray 6 cups thinly sliced onion 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon ground red pepper 1/4 teaspoon black pepper 1/2 cup low-salt chicken broth, divided 1/4 cup balsamic vinegar 6 (4-ounce) skinned, boned chicken breast halves
1. Coat a large skillet with cooking spray; place over medium heat until hot. Add onion; cover and cook 10 minutes or until onion is golden brown, stirring frequently.
2. Combine salt and next 3 ingredients; stir well. Sprinkle half of spice mixture over onions; add 1/4 cup chicken broth, and cook 10 minutes, stirring frequently. Add 2 tablespoons broth, and cook until liquid evaporates, scraping pan to loosen browned bits. Stir in remaining 2 tablespoons broth; cook until liquid evaporates. Add vinegar, and cook an additional 2 minutes or until liquid almost evaporates. Remove onion mixture from skillet; set aside, and keep warm. Wipe skillet clean with paper towels.
3. Rub chicken with remaining spice mixture. Recoat skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 5 minutes on each side or until done. Serve chicken with caramelized onion mixture.
Yield: 6 servings (serving size: 1 chicken breast half and 1/3 cup onion mixture) WW: 4 Points per serving.
Recipe By :Chef: Trent Snyder
1 gallon popcorn -- popped (1 cup unpopped) 1/4 cup water, to get started 1 cup white sugar 1 cup brown sugar 1 cup light corn syrup 1 teaspoon butter 1 tablespoon vinegar 1/2 teaspoon baking soda
Pop popcorn, salt to taste. Combine all other ingredients except soda in a saucepan. Boil to the soft boil stage (use candy thermometer). When you reach soft boil stage, stir in baking soda. Pour caramel sauce over popped corn.
To make popcorn balls, wait until cool enough to handle. Coat your hands with butter. Form balls, but don't pack. Wrap in plastic wrap. Enjoy! Yield: 8 servings.
Per Serving: 395 Calories; 7g Fat (14.5% calories from fat); 2g Protein; 87g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 335mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fat; 5 Other Carbohydrates.
Marinated Beef and Pasta Salad
1 pound Mostaccioli, Ziti, or other medium pasta shape -- uncooked 2 tablespoons vegetable oil 3 tablespoons lemon juice 2 tablespoons red wine vinegar 1 tablespoon fresh chopped oregano 1 tablespoon fresh chopped thyme 2 tablespoons Dijon mustard 1 tablespoon dried oregano 1 tablespoon dried thyme 1/2 cup fresh parsley -- chopped 10 large mushrooms -- sliced 2 cups roast beef -- julienned 2 cups snow peas -- chopped in half 1 red bell pepper -- ribs and seeds removed, julienned 1 yellow bell pepper -- ribs and seeds removed, julienned Salt and freshly ground black pepper -- to taste
Prepare pasta according to package directions; drain.
In a large bowl, mix vegetable oil, lemon juice, vinegar, parsley, oregano, thyme, mustard, mushrooms, and beef. Add snow peas and peppers and mix thoroughly.
Add pasta and mix again. Serve immediately or refrigerate for one hour and serve cold. Yield: 12 servings.
Per Serving: 250 Calories; 7g Fat (26.3% calories from fat); 14g Protein; 32g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 65mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates._______________________________________
Caramel Pecan Pie
1 9-inch pie crust -- pre-baked for 12 minutes at 350 degrees F 1 cup brown sugar 3/4 cup butter 1/2 cup honey 3 tablespoons sugar 1/2 cup heavy cream 1/4 teaspoon vanilla 3 cups pecans (toasted and chopped)
Combine sugars, butter, and honey in a heavy-bottom sauce pan; cook over medium heat, and stir only until melted. Heat until mixture reaches 240 degrees F on a candy thermometer. Remove from heat and stir in heavy cream and pecans (mixture will bubble slightly).
Pour into pre-baked pie shell and bake for approximately 30-35 minutes. Cool. Yield: 8 servings.
Per Serving: 727 Calories; 55g Fat (65.9% calories from fat); 5g Protein; 60g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 335mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 11 Fat; 2 1/2 Other Carbohydrates.
NOTES : Pie will set completely when cooled.
Buffalo Chicken Lasagne
12 pieces Lasagne -- uncooked Vegetable oil cooking spray 1 pound skinless, boneless chicken breasts -- diced 4 cups low-sodium spaghetti sauce 1 1/2 cups water 2 tablespoons hot sauce (2 to 3 tablespoons) 2 tablespoons vinegar 1 teaspoon garlic salt 1 15-ounce container part-skim Ricotta cheese 1/2 cup egg substitute 3/4 cup crumbled blue cheese
Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; sauté 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.
In a small bowl, combine Ricotta cheese and egg substitute. Set aside. Spray a 9 × 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces of lasagne over Ricotta, and top with another 1 1/2 cups of sauce. Spread remaining Ricotta mixture on top. Arrange final 4 pieces of lasagne over Ricotta mixture and cover with remaining sauce.
Preheat oven to 350 degrees F. Cover lasagne with foil and bake for 1 hour 10 minutes. Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving. Yield: 10 servings.
Per Serving: 333 Calories; 13g Fat (35.5% calories from fat); 23g Protein; 31g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 1024mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 2 Fat; 0 Other Carbohydrates._______________________________________
Blueberry Granola Bars
1/2 cup honey 1/4 cup firmly-packed brown sugar 3 tablespoons vegetable oil 1 1/2 teaspoons ground cinnamon 1 1/2 cups quick-cooking oats 2 cups fresh blueberries
Preheat oven to 350 degrees F. Lightly grease a 9 × 9-inch square baking pan. In a medium saucepan combine honey, brown sugar, oil and cinnamon. Bring to a boil, and boil for 2 minutes; do not stir. In a large mixing bowl, combine oats and blueberries. Stir in honey mixture until thoroughly blended. Spread into prepared pan, gently pressing mixture flat. Bake until lightly browned, about 40 minutes. Cool completely in the pan on a wire rack. Cut into 1 1/2 × 3-inch bars. Yield: 18 servings.
Per Serving: 96 Calories; 3g Fat (24.7% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Banana Sweet Potato Puff Casserole
2 cups mashed sweet potatoes 1 cup mashed ripe bananas (3 medium) 3/4 teaspoon curry powder 1/3 cup sour cream 1/2 teaspoon salt 1 egg
In a large bowl, combine all ingredients. Beat with electric mixer until light and very fluffy. Turn into 1 quart casserole dish. Bake at 350 degrees F. in the oven for 20 minutes or until puffed and lightly browned. Yield: 6 servings.
Per Serving: 160 Calories; 4g Fat (20.8% calories from fat); 3g Protein; 29g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 258mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat._______________________________________
1 pound Orzo, Ditalini, or other small pasta shape -- uncooked 2 teaspoons vegetable oil 2 large red bell peppers -- cored, seeded and cut into wide strips 1 large red onion -- sliced into 1/4-inch-thick rings 3 medium tomatoes -- very ripe 1 bunch scallions -- finely chopped 1 jalapeño pepper -- seeded and minced 1/2 cup lime juice 1 teaspoon salt 1/4 cup low-fat sour cream OR 1/4 cup low-fat guacamole
Prepare pasta according to package directions; drain.
Brush the red pepper strips and onion rings lightly with the vegetable oil. Over medium-hot coals, grill the vegetables until they are very soft, about 8 to 9 minutes.
Mince the tomatoes and put them in a large bowl. Stir in the scallions, jalapeños, lime juice and salt.
When the peppers and onions are ready, transfer them from the grill to a cutting board. Cut them into very thin strips and add to the salsa with the pasta. Toss well.
Divide the pasta among four bowls and top each with a spoonful of sour cream. Yield: 4 servings.
Per Serving: 525 Calories; 7g Fat (11.4% calories from fat); 17g Protein; 101g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 571mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : This dish is delicious with the addition of grilled chicken breasts, cut into thin strips._______________________________________
Chocolate Caramel Rolls
3 1/2 cups all-purpose flour 1/2 cup baking cocoa 1/3 cup granulated sugar 1/2 teaspoon salt 2 packages active dry yeast 1 cup very warm milk (120 to 130 degrees F.) 1/3 cup margarine or butter -- softened 1 egg 1 cup packed brown sugar 1/2 cup margarine or butter 1/4 cup dark corn syrup 3/4 cup pecan halves 2 tablespoons margarine or butter -- softened 1/2 cup miniature semisweet chocolate chips 2 tablespoons packed brown sugar 1 teaspoon ground cinnamon
Mix 2 cups of the flour, the cocoa, granulated sugar, salt, and yeast in large bowl. Add milk, 1/3 cup margarine, and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in the remaining flour (dough will be stiff).
Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)
Heat 1 cup brown sugar and 1/2 cup margarine to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 × 9 × 2 inches. Sprinkle with pecan halves.
Punch down dough. Flatten with hands or rolling pin into rectangle, 15 × 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix chocolate chips, 2 tablespoons brown sugar and the cinnamon; sprinkle evenly over margarine. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double.
Heat oven to 350 degrees F.
Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down into heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan. Yield: 15 servings.
Per Serving: 391 Calories; 19g Fat (41.0% calories from fat); 6g Protein; 54g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 236mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.
Simple Pot Roast
Always tasty, it is the quintessential comfort food. It is best served with mashed potatoes (use the sauce for gravy), cole slaw and a crusty loaf of bread.
4 lb. rump roast (large enough that it will be carvable into slices after cooking) 1 jar of chili sauce 1 envelope of Lipton onion soup mix 1 can of real Coca-Cola (the red can) 2 lb. bag of peeled, baby carrots
In a bowl mix together chili sauce, soup mix and cola. Place carrots on the bottom of a tight fitting drip drop basting pan or cast aluminum roasting pan with a tight fitting lid. Put the meat on top of the carrots, then pour the sauce over the whole thing. *Make sure the lid is on tight!* Bake in a low (275 degree) oven for 6 hours, or overnight. Serve with juices on the side for gravy._______________________________________
1 1/2 cups cubed, cooked ham 2 carrots, sliced 5 potaotes, sliced 1 can mushrooms 1 can cream of mushroom soup 1 can water 1 onion, chopped
Heat oven to 350. Combine ham, potatoes, carrots and mushrooms. In a bowl, combine soup and water. Mix well and pour over mixture stirring to coat. Bake 1-1/12 hours or till done._______________________________________
if you like hot Chiles, stuffed with crab meat or shrimp, as well as cheese, for a deluxe treat they are called chiles rellenos Del Mar, which are served in the Monte Carlo Restaurant in Grants, N. M., add a little amount of small shrimp before the cheese or crabmeat, if so desired. (About 1/2 pound)
Oil for frying For batter: 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup cornmeal 1 cup milk 2 eggs, slightly beaten
For Chiles: 12 large green chiles or Italian frying peppers with stems, dry-roasted over a flame or in oven, peeled and seeded 1 pound Monterey Jack or Longhorn cheese, cut in strips (Look in Mexican-Spanish Style Store if you can't find it in yours.) Red or green chile sauce (Recipe below) In a deep-fat fryer, electric skillet or deep, heavy skillet, begin heating oil for frying. Combine flour with baking powder, salt and cornmeal. Blend milk with eggs and combine with dry ingredients. Stir to a smooth batter, adding a little extra milk if necessary so that batter will cling to chiles. Set batter aside. Open small slit in each chile below stem and remove seeds. Fill each chile with cheese (or first a bit of shrimp on the bottom of each chile), with care to avoid breaking the chile. Dip stuffed chile into batter using a large spoon. Fry in hot fat (420 degrees) until batter is golden brown, about 4-5 minutes. Drain on paper towles. Serve with chile sauce. Makes 6 servings. Enjoy, Stef.
For Red Chile Sauce Place 3 ounces dried red ancho chile pods on a cookie sheet and heat in a 200 degree oven for about 10 minutes, leaving the door ajar, stir often, being careful not to scorch. Soak the heated pods in a pan of warm water for 15 minutes, until soft and pliant. Wearing rubber gloves, open pods and remove seeds and strip veins. Place pods in blender container with 3 peeled cloves of garlic and a small amount of boiling water. Whir to make a thick red paste. Gradually add about 2 to 2 1/2 cups boiling water and 1 teaspoon salt, and blend until smooth. Makes about 1 quart of sauce, which can be used in enchiladas and other hot recipes. Store leftovers, covered in refrigerator._______________________________________
This is just way too easy to be sooo good! There is plenty of sauce left for dipping.
GRILLED SAUSAGES WITH APRICOT MUSTARD
1/2 cup apricot preserves 1/3 cup Dijon mustard Pinch salt and pepper 1 pound Italian sausages (such as Johnsonville)* [I used Eckrich Lite Smoked Sausage]
Prepare grill for direct grilling. Combine preserves, mustard and salt and pepper in a small bowl; mix well. Grill sausages over medium-hot coals for 20 minutes, turning once. Baste with preserve mixture and continue grilling 3 minutes more, turning once, or until sausage is lightly browned and cooked through. Serve with remaining preserve mixture for dipping. Makes 4 servings. *Useful Tip: Or use smoked sausage cut into desired sizes. Cut grilling time in half._______________________________________
If you have a deep fryer and you live in a part of the world where they sell what we call tube biscuits (Pillsbury, Hungry Jack), try pinching them into little balls about the size of golf balls and dropping them into hot (about 275 degrees F.) oil. You want to let them get just a bit darker than golden brown. Drain them well on paper towels, and serve with butter and/or honey._______________________________________
These are so quick and easy to make. They just melt in your mouth. I use different flavors, like orange or lemon, instead of vanilla. I found this recipe on the Argo Starch site, and modified it into a refrigerator slice and bake cookie.
Easy Shortbread Cookies
1 cup flour 1/2 cup corn starch 1/2 cup confectioners sugar 3/4 cup (1 1/2 sticks) butter 1 teaspoon vanilla
Preheat oven to 350'
In medium bowl combine flour, corn starch and confectioners sugar; set aside. In large bowl beat butter with mixer until smooth. Add flour mixture and vanilla. Beat until well blended. Scrape dough into a ball with spatula. Chill in bowl Shape dough into log (I sprinkle surface with confectionery sugar when shaping). Wrap in waxed paper Chill log until firm. Slice and bake until slightly browned on edges 12 to 15 minutes. Suggestion: I use parchment paper to bake cookies on._______________________________________
Here is a manicotti recipe that you can refrigerate overnight before baking if you want to. I never do. It bakes up just fine without refrigeration.
MANICOTTI SERVES 6
MEAT FILLING 1 lb hamburger (do not brown) 1/4 cup chopped onion 3 slices torn white bread 1 & 1/2 cup shredded mozzarella cheese 1 egg 1/2 cup milk 1 teas parsley flakes 1 teas salt 1/4 teas pepper
MIX TOGETHER AND STUFF INTO 1 8OZ PACKAGE MANICOTTI SHELLS
1 4 oz can mushrooms 1 15 oz can tomato sauce 1 clove garlic minced 1 12 oz can tomato paste 4 cups water 1 tablespoon Italian seasoning 1/4 cup chopped onion 1/2 teas sugar 1/2 teas salt 1/8 teas pepper
PLACE STUFFED SHELLS INTO UNGREASED 9 BY 13 PAN HEAT SAUCE AND SIMMER 5 MINUTES POUR SAUCE OVER SHELLS, COVER WITH FOIL AND BAKE AT 375 FOR 1 AND 1/2 TO 1 AND 3/4 HRS SPRINKLE WITH 1/3 CUP PARMESAN CHEESE_______________________________________
I made this for my scouts slumber party and they loved it.
1 giant package chicken wings (4-5 pounds?) garlic powder 12-16 oz BBQ sauce
(spray pot with veggie spray first) Just dump the wings in the crock pot. Sprinkle with garlic powder, dump the sauce in, put the lid on, turn it on and leave for about 6-8 hours.
I didn't have any left-overs and there were only 6 little girls here. Good thing I had another batch ready to go._______________________________________
Here are some ideas for Halloween treats for the kids that I got from the Special Effects Cookbook. I ordered it from a television ad years ago. I don't know if it is still in print.
Fire Eyes Cake
The cookbook has a recipe for a skeleton cake, but make any kind of Halloween creature cake: Jack-o-lantern, bat, cat, witch, ghost, anything scary! You could use a Wilton shaped pan, a cut up cake or simply decorate a sheet cake. Now comes the fun part. When ready to serve, place sugar cubes that have been saturated with lemon extract or any other alcohol based extract in each eye. Light sugar cubes with a match, turn out the lights!!
Speaking of turning out the lights. You could serve this at the same time.
Glow in the Dark Gelatin
Make your favorite jello in a mold or bowl. Dark colors work best. Unmold jello onto a transparent glass plate. Place a small flashlight, turned on with light pointing up, in the center of a bundt or angel food cake pan or make an 8-inch round with corrugated cardboard rolled up. Place plate of jello on pan. Turn out the lights. Watch it glow!!
Here is another creepy recipe for Halloween.
Insect in Amber Gelatin Mold
Make yellow, orange or peach colored jello in 4 or more small bowls. Put in refrigerator for about one hour. Remove from refrigerator and suspend candy insects in center of mold and return to refrigerator. When completely set, unmold.
Other recipes in the cookbook include an erupting volcano cake, a smoke breathing dragon cake, pulsating popcorn bowl. Other quick and easy ideas include adding Pop Rocks to a drink or cupcakes. These are just a few of the fun recipes in the cookbook. Can hardly wait for my 5 month old granddaughter and 3 month old grandson to be old enough to enjoy these (although I love the stage they are in right now too!)_______________________________________
Here is a Halloween cookie recipe. Hope you like it. Happy Halloween
1 cup butter, softened 1 cup sugar 1 egg 1 tsp almond extract 1 tsp vanilla 2 3/4 cups all purpose flour 1 tsp baking powder 1 tsp salt sliced almonds tube red decorator gel
In bowl beat together butter, sugar, egg, almond extract and vanilla; beat in flour; baking powder and salt. Cover and refrigerate for 30 minutes. Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to create knuckle shape. Using a paring knife make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325 degree over for 20-25 minutes or until pale or golden. Let cool for three minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. Remove from cookie sheet and let cool. Repeat with remaining dough. Makes about 5 doz fingers!_______________________________________
This is something that we love -- even though it's low-cal. Even my 22 year old son and 80 year old mother love it.
1 lb boneless, skinless chicken breasts Low sodium soy sauce Lemon Pepper Garlic Powder Old Bay Seasoning Water
Heat oven to 350 degrees. Spray a baking dish with Pam (or other no-stick cooking spray). Place breast pieces in pan. Drizzle soy sauce over each piece, and add seasonings (lemon pepper, garlic powder, old bay seasoning) to taste. I go fairly heavy on the spices unless my mother is joining us. Pour about 1/4 inch of water into pan. Bake approximately 20 minutes (when the chicken is no longer pink on visible portions), then turn the pieces over and season that side (soy sauce, lemon pepper, garlic powder, old bay seasoning). Add water if necessary. Bake another 20-30 minutes until the juices run clear and the meat is no longer pink. DO NOT OVERCOOK OR IT WILL BE DRY. You want to catch it just after the pink disappears. The meat will NOT be brown. This makes 4 servings for light appetites, but when my son is hungry, it's 2 servings. Serve with a salad and a green vegetable, and you have a yummy meal. Enjoy. I use this same spice combination for pork and (horrors) chicken with skin, especially chicken wings, and I've even used it on a mixture of potatoes, carrots, onions, and celery (minus the soy sauce).
Hello everyone! This is a recipe I found on the internet and made some changes to. The addition of either shredded carrots or apples makes the bars moist, as well as sneaking some veggies or fruit into your diet. These are also easy to pack into lunches, as they hold together well.
Oatmeal Raisin Breakfast Bars
3/4 cup brown sugar substitute 1/2 cup white sugar substitute 1/4 cup light butter or margarine 3/4 cup unsweetened applesauce 1 egg or 2 egg whites 3 Tbsp skim milk 2 tsp vanilla 1 1/2 cup flour (I use whole wheat flour) 1 tsp baking soda 1 tsp cinnamon 3 cups uncooked quick oats 1-2 cups raisins 1-2 cups shredded carrots or chopped apples
Heat oven to 350 degrees. Beat sugars and margarine together. Add applesauce, egg, milk and vanilla. Add combined flour, baking soda and cinnamon to wet ingredients. Mix well. Stir in oats, raisins, and apples/carrots. Spread into ungreased 9x13" pan. Bake 25-30 minutes.
Baked Sweet Potato Fries
nonstick spray coating 4 small sweet potatoes (about 1 lb) 1-T margarine or butter, melted 1/4-t seasoned salt dash nutmeg
Spray a 15x10x1-inch baking pan with nonstick coating. Scrub potatoes; cut lengthwise into quarters, then cut each quarter into 2 wedges. Arrange potatoes in a single layer in pan. Combine margarine or butter, salt, and nutmeg. Brush onto potatoes. Bake in a 450° oven 20 minutes or until brown and tender.
Nutritional information: 117 calories, 3 gr fat, 2 gr protein, 22 gr carbohydrates, no cholesterol, 122 mg sodium, 3 gr fiber.
This is a good low-fat recipe my family loves.
Cranberry Glazed Chicken
8 boneless, skinless, chicken breast halves salt to taste pepper to taste 1 Tbsp. margarine 1 can cranberry sauce 1 1/2 Tbsp. lemon juice 2 Tbsp. soy saucePreheat oven to 350 degrees. Sprinkle chicken with salt and pepper. Combine margarine, cranberry sauce, lemon juice and soy sauce in a shallow baking pan. Place in oven until margarine and cranberry sauce is melted; stir to blend. Arrange chicken in pan, cover. Bake for 1 hour and 15 minutes or until chicken is tender. Baste chicken frequently with sauce in pan. _______________________________________
This is a great healthful snack for children as well. My 2-yr. old grandson loves to "dip" anything so the cinnamon crisps serve him well.
The cinnamon crisps are wonderful by themselves with a cup of tea.
This recipe came from Recipes from the Heart Pampered Chef Cookbook. Sorry I don't have the nutritional analysis
Harvest Apple Salsa
Cinnamon Chips 2 Tbsp. sugar 1 tsp. ground cinnamon 4 8-inch flour tortillas
Preheat oven to 375 degrees. Combine sugar and cinnamon in a small bowl. (I put this mixture in a spice bottle with holes so I could just sprinkle it on) Brush tortillas with water. Sprinkle sugar mixture evenly over both sides of tortillas. Cut each tortilla into 8 wedges; arrange on baking sheet. Bake 5 - 7 minutes or until golden brown/crisp. Remove to wire rack to cool completely.
Harvest Apple Salsa 2 medium Granny Smith apples, chopped 1 medium pear, chopped 1/2 cup chopped seedless red grapes 1/2 cup chopped celery 1/4 cup chopped walnuts 1 Tbsp. packed brown sugar 3 Tbsp. orange juice 2 tsp. grated orange peel
Combine all ingredients in a large bowl. Add walnuts just before serving as it will turn the mixture brown.
Chill overnight to create more juice.
Impossible Coconut Pie
2 cups milk 1/4 cup margarine or butter -- softened 4 eggs 3/4 cup sugar 1/2 cup Bisquick® Original baking mix 1 1/2 teaspoons vanilla 1 cup flaked or shredded coconut
Heat oven to 350 degrees F. Grease glass pie plate, 9 × 1 1/4 or 10 × 1 1/2 inches.
Stir all ingredients with fork until blended. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Refrigerate any remaining pie. Yield: 6 to 8 servings.
Copyright: "© General Mills, Inc. 1998"
Per Serving: 366 Calories; 19g Fat (46.3% calories from fat); 8g Protein; 42g Carbohydrate; 1g Dietary Fiber; 175mg Cholesterol; 308mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.
1/2 cup fat-free granola OR 1/2 cup low-fat fruit granola 1/2 cup crispy corn puff cereal 2 tablespoons raisins or dried cranberries -- if desired 1/2 cup miniature marshmallows 1 tablespoon honey 1 tablespoon reduced-fat peanut butter
Line cookie sheet with waxed paper. Mix granola, corn puff cereal and raisins in medium bowl. Heat remaining ingredients in 1-quart nonstick saucepan over low heat, stirring constantly, until marshmallows are melted. Immediately pour over cereal mixture; stir until evenly coated. Shape mixture into 1 1/2-inch balls, using wet hands. Place on waxed paper. Refrigerate at least 10 minutes. Yield: 12 servings.
Per Serving: 44 Calories; 1g Fat (15.6% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
If you want your apple sauce to have a little "bite", you can throw in a few red hot cinnamon candies at the beginning. This gives a punch of cinnamony heat and the added bonus of a pink tone to the sauce.
Ingredients: 8-10 medium cooking apples, peeled and diced 1/2 cup water 3/4 cup sugar cinnamon
In slow-cooking pot, combine apples and water. Cover and cook on low for 4-6 hours or until apples are very soft. Add sugar and cook on low another 30 minutes. Sprinkle with cinnamon at serving time. Makes about 4 cups of slightly chunky applesauce. If you'd rather have smoother sauce, you can puree it........I cheat and use a Braun hand blender._______________________________________
It has become one of my favorite cakes. I have made a few changes to the recipe. It is scrumptious!
The Great Moist Cake
Beat the following for two minutes: 1 box of lemon, orange, or pineapple cake mix 3 eggs 1/3 cup oil 1 cup water Add 1 can Coconut Pecan frosting Beat until well mixed. Grease your bunt pant with oil, and sprinkle with sugar on the bottom and sides. Pour in batter and bake at 350 for 1 hour.
I use the little airline bottles of Malibu Rum and Bacardi Limon instead of water. That comes to about a half cup so I use milk for the other half cup. Sometimes I use some spiced rum, banana liqueur, cointreau, etc. And I do put extra coconut and pecans in the batter. I grease the pan and sugar it with brown sugar. Then I put a layer of brown sugar, coconut, and pecans in the bottom of the pan before I pour in the batter._______________________________________
I just pulled off an 80th birthday party for my mother. It was well attended by my rather large extended family, and by her former co-workers, too. I used some recipes I got from Good Neighbors, and I used one I recently shared with you. Thought I should probably share the punch I used, since I was asked for that recipe by several people, too, as I am every time I serve it.
I made this one up several years ago when I was doing a wedding reception. I had sent my relatively new son-in-law to the store for some of my shopping, including the punch ingredients. He couldn't find one item exactly as I listed it, so he got none of it. It was a record-setting high temperature, I had guests coming for a reception, and nothing to drink. And I was in the middle of nearly nowhere, with the closest large supermarket a forty minute drive - one way - away. I made a flying trip to a little neighborhood market, and found that they had Seven-Up and Cherry 7-Up on sale. I bought all they had left, and lots of cherry Kool-Aid and improvised a punch. I had several people come up and ask me for the recipe. I hesitated because it was embarassing that it was so simple. I have refined it a bit over the years, because I like the black cherry flavor better, but feel free to improvise.
If you plan ahead a little bit, make up some Kool-Aid and freeze it in rings for the punch bowl. If not, lots of ice works fine.
1 pkg. black cherry Kool-Aid 3/4 to 1 cup of sugar (to taste) 1 quart cold water
Stir together until sugar is dissolved. Pour mixture into punch bowl.
Add 1 2-liter bottle of Cherry 7-Up and plenty of ice. Stir gently.
I have also used a store brand (Kroger) of cherry lemon-lime and black cherry soda, and frankly, I liked them both every bit as much as the Cherry 7-Up. The carbonation makes it refreshing, and it is a pretty burgundy color.
I was making this for a crowd, and to keep ahead of them, I made up insulated jugs with the Kool-Aid, sugar, water and ice in them. When the punch bowl needed filled, I took the jug and a 2 liter bottle of soda to the punch bowl, poured in the Kool-Aid, added the soda, stirred it gently with the ladle, and it was ready to go._______________________________________
Hong Kong Chicken Salad
This is a great summer salad. 157 calories in this Meal consists of: 1 serving Hong Kong Chicken Salad, ½ cup Mandarin orange segments in own juice. 1 cup Tea Dressing; 1 1/2 Tablespoons rice vinegar. 4 teaspoons salad oil, 2 teaspoons dark sesame oil, 1/4 teasp salt, 1/8 teaspoons pepper, 1 teaspoons sugar or "Splenda" (I make 4 times the recipe so I have it on hand.) Salad: 6 oz shredded chicken, 3 cup romaine lettuce, 1 cup fresh bean sprouts, 3-4 green onions, slivered. 1. For dressing, ahead of time, shake together dressing ingredients in tightly sealed container, Chill. 2. Just before serving, in large salad bowl, toss together chilled salad ingredients and dressings. Serves 6 My alternate way of doing this recipe, and it always gets raves, is to cook a serving of angel hair pasta and a hand full of sugar peas for each guest, and toss together with dressing and chicken and onions. Serve Cold._______________________________________
Sweet & Crispy Dill Pickles
1 46 oz. jar of Genuine Whole Dill Pickles (these can be kosher, but I prefer the Genuine Dill) 5 cups sugar 3/4 cup apple cider vinegar
Drain the whole pickles and slice into thin slices in a large bowl. In another bowl mix sugar and vinegar, pour over cucumbers and stir. Once in a while stir again until sugar is dissolved. Let set over night. Put back in jar the whole pickles were in and put remaining juice mixture over them. Refrigerate and enjoy._______________________________________
Sylvia's Crab Cakes With Mango, Peach, Pear, Black Bean & Corn Salsa
For The Crab cakes:
12 oz. Lump Crab meat or (2) 6 oz. cans, drained 1 egg 1 Tbs. diced Shallot 1/2 Lime, juiced 1 Tsp. Dijon Mustard 1/4 Cup diced Red Bell Pepper 1/4 Cup diced Sweet Onion (Vidalia) 1/4 Cup Italian style Bread crumbs, plus more for dredging 1/4 Cup Keebler Townhouse Crackers, crushed 1 Green Onion (scallion) sliced thin 1 Tsp. Worcestershire Sauce 1 Tsp. Butter, melted 1 Tsp. Prepared Horseradish 2 Tbs. Extra-Virgin Olive Oil 1 1/2 Tbs. Mayonnaise Pinch of Salt Pinch of Pepper Mix all of the ingredients together except for the olive oil. Make patties out of the mixture and dredge in additional bread crumbs. Fry in heated olive oil, turning when browned. Drain on paper towels and set aside.
For the Salsa:
1 Pear, peeled and diced 1 Mango, peeled and diced 1 Peach,
peeled and diced 10 oz. Black Beans (can use canned, but drain and rinse
them first) 1/3 cup Frozen Sweet Corn 1/2 small Jalapeno Pepper, minced
1 Tbs. fresh Cilantro, chopped 1/2 Lime, juiced 1/4 cup Sweet Onion, diced
1/4 cup Red Bell Pepper, diced Pinch of Salt and Pepper to taste Mix above
ingredients and refrigerate for at least two hours so the flavors marry.
For a dramatic presentation, puree two Kiwis and put in a zip lock sandwich
bag. Do the same with a Papaya (can use other colorful fruit if desired).
Reheat the crab cakes and plate them. Put the salsa on the side. Snip a
small hole in the bags and zig zag the puree on the cakes and plate, alternating
1 can of your favorite pie filling (Cherry works Great!) And 1 Pkg. of Wonton Wrappers 1-2 - Egg White
Simple, spoon a small amount (1-2 cherries) of fruit filling into the middle of Wonton Wrapper. Brush egg onto the edges of the Wonton and then pinch the edges closed to keep filling inside.
Deep Fry until "bubbly" and golden Brown! I think sprinkled Powered Sugar on them and everyone went wild!!
Never Fail Pie Crust
2 cups flour 1 cup Crisco 1 tsp. salt
Cut in shortening until it resembles small marbles.
3/4 cup of milk 1 Tbs. white vinegar
Add to shortening mixture and mix until it forms a ball. Then roll out as usual.
1 (16 ounce) package spaghetti 1/2 cup grated Parmesan cheese 1/2 cup Ricotta cheese 1 tablespoon Italian seasoning 4 egg whites OR 1/2 cup fat-free cholesterol-free egg product 1/4 cup chopped fresh basil OR 1 1/2 teaspoons dried basil leaves 2 medium tomatoes -- coarsely chopped 4 (1 ounce) slices Provolone cheese -- cut into fourths Spaghetti sauce -- if desired
Heat oven to 350º. Spray springform pan, 9 × 3 inches, with nonstick cooking spray. Cook and drain spaghetti as directed on package. Rinse with cold water; drain. Toss spaghetti, Parmesan cheese, Ricotta cheese, Italian seasoning and egg whites until spaghetti is well coated.
Press half of the spaghetti mixture in bottom of pan. Sprinkle with half of the basil. Layer with half of the tomatoes and cheese slices. Press remaining spaghetti mixture on top. Sprinkle with remaining basil. Layer with remaining tomatoes and cheese slices.
Bake 30 minutes. Let stand 15 minutes. Remove sides of pan. Cut torte into wedges. Serve with spaghetti sauce. Yield: 8 servings.
Per Serving: 326 Calories; 8g Fat (23.2% calories from fat); 17g Protein; 45g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 264mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat._______________________________________
Dill and Lemon Pepper Fettuccine
2 medium carrots 2 medium zucchini 8 ounces uncooked fettuccine 1 (8-ounce) container dill dip 3/4 teaspoon lemon pepper
Shave carrots and zucchini lengthwise into thin slices with vegetable peeler.
Cook fettuccine as directed on package-except add carrots and zucchini about 1 minute before fettuccine is done; drain.
Return fettuccine mixture to saucepan. Add dill dip and lemon pepper; toss. Serve immediately. Yield: 4 servings.
Per Serving: 486 Calories; 26g Fat (47.6% calories from fat); 11g Protein; 53g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 688mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 5 Fat._______________________________________
Dutch Babies with Quick Blackberry Syrup
FOR SYRUP 1 cup blackberries (1-2 cups, fresh or frozen) 1 1/2 cups sugar 1 tablespoon lemon juice 1/2 cup light corn syrup
FOR DUTCH BABIES 3 tablespoons butter 4 eggs 1 cup low-fat milk 1 cup flour 2 tablespoons sugar 1 teaspoon sugar
For syrup: Purée blackberries in food processor or blender and strain to remove seeds. (An alternate method is to heat berries with 1/4 cup water until they release their juice. Strain.) Measure and add enough water to equal 1 cup.
Combine purée/juice with all other ingredients and bring to a rolling boil. Boil for exactly one minute, counting the time after the mixture comes to a rolling boil that cannot be stirred down. Skim foam. Store in refrigerator. (Yield: approx. 1 pint).
For Dutch Babies: Melt butter in a 10.5" skillet in preheated 425 degree oven. While butter is melting, combine eggs in food processor or blender and process for 1 minute. With motor running, alternately add flour and milk. Add sugar and vanilla and process 30 seconds more. Pour batter into hot buttered pan and bake for 20-25 minutes until puffed and golden brown. Serve immediately topped with syrup. Yield: 4 servings.
Description: "Legend has it that the first Dutch Babies were the innovation of an early 20th century Seattle chef for his children, who christened the recipe with its unusual name."
Source: "Oregon Raspberry & Blackberry Commission"
Per Serving: 735 Calories; 14g Fat (16.8% calories from fat); 11g Protein; 146g Carbohydrate; 3g Dietary Fiber; 213mg Cholesterol; 225mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 7 1/2 Other Carbohydrates.
a Light version of this recipe, cooking salmon this way keeps it moist in a piquant orange-flavored sauce. The red pepper flakes and the olives add a piquant touch.
Light Orange-Roasted Salmon
1 1/2 pounds salmon fillet 1 (14.5-ounce) can diced tomatoes 1/4 teaspoon sugar 1/8 teaspoon red pepper flakes 1/4 cup pimiento-stuffed olives, roughly chopped 2 tablespoons orange juice 1 teaspoon orange zest
Preheat oven to 450 degrees. Lay the salmon, skin side down in a baking dish that has been sprayed lightly with lite olive oil, combine the tomatoes, sugar, red pepper flakes, olives, orange juice and orange zest in a bowl, stir thoroughly and pour over the salmon. Roast the salmon for 10 minutes, or until cooked through to desired degree of doneness. Cut into 4 pieces. Serves 4 Enjoy.
For each serving 352 calories (If you go for the sides add about 50-100 more calories) I also served Roasted asparagus.
Toss 3/4 lb. of asparagus with 1/4 cup of balsamic vinegar, salt and pepper to taste, place in a shallow baking dish or pan. Roast at 450 degrees, tossing occasionally, until tender, (about 10-15 minutes)
Cook unpeeled, scrubbed new potatoes in lightly salted boiling water until tender. Toss with salt.
Garlic Chicken & Veggie Stir-Fry
1/2 lb. pasta (your choice) 1 lb. chicken, cubed 5-6 cloves garlic, finely chopped 1 bag frozen veggies (we use Bird's Eye, they have a great selection) 2 Tbsp. margarine Pepper to taste
Cook pasta according to directions.
While pasta is cooking, garlic and margarine to non-stick frying pan. When margarine is melted, add chicken. Cook until chicken is no longer pink. Remove from pan with slotted spoon, so that there is still juices and garlic left in pan, and set aside. Add vegetable to pan, cover and cook over medium heat for approximately 5 minutes. Add chicken and cooked pasta to pan, stir and cook, uncovered for 5 more minutes.
Plate and serve (you can add some grated cheese, if desire). Makes 2 servings, but can easily be doubled or tripled to feed more hungry mouths!
You may also use fresh veggies, which will add about 5 minutes more to your cooking time.
This is a delicious way to serve chicken and is low in fat and calories. It is also good for diabetics as it uses Splenda. Serve it with basmati rice (or your favorite kind) and a green salad and you have a wonderful meal.
3-4 pounds of your favorite chicken pieces
3/4 cups Soy Sauce (can be the light sodium) 3/4 cups Splenda 6 cloves garlic, chopped 4 green onions, chopped 1/2 tsp. grated fresh ginger (or 1 tsp. powdered) 8-10 drops sesame oil (optional - but very good)
Remove skin and cut fat from chicken pieces. Mix all the rest of the ingregients and pour in large frying pan. Add chicken pieces and cover. Cook over medium heat, covered, for 20 minutes, turning pieces occasionally. Remove cover and continue cooking for an additional 20 minutes until chicken pieces are coated and cooked thoroughly. Serves 4-6 people.
Serving Size : 4 Preparation Time :0:00 Categories : Low Carb Vegetables
Amount Measure Ingredient -- Preparation Method
Break up and boil cauliflower, until tender. Drain well. Combine in large mixing bowl with cream cheese and butter. Mix with a hand mixer or mash really well by hand. (Should resemble mashed potatoes.) Add in about half of the cheese and 3 tablespoons of bacon bits, and the sour cream, and mix until distributed throughout. Place in a 2 quart casserole dish, and cover with the remainder of the cheese. Top with the rest of the crumbled bacon, and bake uncovered in 350 degree oven for about 20 minutes or until cheese is melted and brown around the edges.
Per serving: Calories - 340; Protein - 14.2g; Fat -
30.4g; Carbohydrates - 4.3g
This recipe is so easy and well liked by all I've served it to. No one would even guess that it's very low in fat.
6 Boneless, skinless chicken breast halves 2 cans reduced fat and sodium cream of chicken or cream of celery soup 1 can skim milk 1/4 cup white cooking wine 1 teaspoon poultry seasoning 1 4 oz. Package of shredded fat free or low-fat cheddar cheese
Whisk together the soup, milk, wine and poultry seasoning (add a bit of gravy master for a darker color). Put chicken in a roasting pan, pour the liquid over the top, cover with foil tightly and bake in 350° oven for 1 hour and 15 minutes. Uncover and sprinkle with cheddar cheese. Put back in oven long enough for cheese to melt.
This was given to me by a good friend and now, everyone is hooked on them!!!
2-3 stalks of Green Onion 1 tbsp. Garlic or to taste 1 tsp Red Paper or to taste 8 oz flake style imitation crab meat (don't use crab out of a can) 8 oz softened cream cheese ( I put mine in the microwave for 20 seconds to really soften it up!) 1 pkg. of Wonton Wrappers 1 egg white
Mix first 5 ingredients together and refrigerate for 30 minutes to an hour so that the flavors can set really good.
Crack egg into bowl ( I only use the egg white). Spoon small portion of mixture into center of wrapper. Brush edges of wrapper with egg and pinch edges closed.
Heat oil and deep fry until golden brown & "bubbly". These are best if served warm but also pretty tasty when cold!! Makes about 45-50._______________________________________
Easy Corned Beef and Cabbage
One fully seasoned 3-lb corned beef One green cabbage cored and cut into wedges One package of baby carrots or one bunch fresh carrots cut into pieces
Place the beef in crockpot and add water about 2/3 of the way up the meat. Cook on low for 10 hours. Midway through the cooking, add the cabbage and carrots. (If you are going to be out during the day, just put it all in at the beginning.) Remove to a platter and let sit for 15 minutes. Slice across the grain and serve with mustard._______________________________________
Apple season is soon here, so make yourself a batch of this!
Note: I only use 8 oz cream cheese and 1 cup brown sugar.
It is as good as this recipe below.
8 oz. pkg. cream cheese, softened 3/4 c. brown sugar 1/4 c. white sugar 1 tsp. vanilla
Mix above ingredients. Use as a dip for sliced apples,
or other fruit.
Waldorf Astoria Red Cake
1/2 c shortening 1 1/2 c sugar 2 oz red food coloring 2 Tbsp cocoa 2 eggs 1 tsp vanilla 2 1/4 c cake flour 1 tsp salt 1 c buttermilk 1 tsp soda 1 Tbsp vinegar
Cream shortening and sugar. Make a paste of cocoa and food coloring and add to mixture. Add eggs and vanilla. Sift salt and flour. Add alternately to mixture with buttermilk. Fold in soda and vinegar. Bake at 350 degrees for 25-30 minutes in 3 round greased and floured pans.
3 Tbsp flour 1 c milk 1 c sugar 1 c butter 1 Tbsp vanilla
Cook flour and milk until thick. Cool. Cream sugar and butter 15 minutes or until almost white. Add cooked ingredients and vanilla and beat until it's like whipped cream. Frost cake. Refrigerate.
The above cake is the ultimate, but if you do not have the time to make a scratch cake, the following cake is a good substitute.
Mock Waldorf Astoria Red Cake
1 pkg white cake mix 1 pkg vanilla instant pudding mix 1 Tbsp cocoa 3 eggs 1 oz red food coloring milk
Mix food coloring, cocoa and milk to make 2 cups. Combine all ingredients and beat 4 minutes. Add 1 tsp vanilla. Pour into greased and floured 9"x13" pan. Bake at 350 degrees for 35-40 minutes. Frost with can of cream cheese frosting (but the homemade frosting is much better!)_______________________________________
This is not a diet pie, it is rich with cheese and mayonnaise and biscuit dough, but it is a perennial favorite during the tomato season. If you want a richer pie, put more mayo on than called for. If you are not skilled at pie crusts, don't worry it is biscuit dough, rolled out like pie dough, it can be patched back together if it falls apart.
2 cups flour 4 teaspoons baking powder 1 teaspoon salt 1/4 cup butter About 2/3 cup milk 3 or 4 large, ripe tomatoes, peeled Salt, freshly ground pepper to taste 1 1/2 cups grated sharp Cheddar cheese 1/3 cup of mayonnaise, or as needed 2 tablespoons torn basil leaves 1 tablespoon chopped chives
Place flour, baking powder and salt in bowl, toss to mix and cut in butter until mixture resembles coarse cornmeal. Add enough milk to make a medium-soft dough (not too soft). Turn out about 1/3 of the dough onto a floured board and roll to fit a 9-inch pie pan. Fold into quarters and lift gently into pie pan. (If dough breaks, patch it with scraps of dough, using a bit of cold water as "glue") Line crust with fairly thick tomato slices, season with salt and pepper, top with half the cheese and coat with mayonnaise. Sprinkle basil and chives over the mayonnaise. Add remaining cheese and spread mayonnaise over the top. Roll remaining dough thin to fit over filling. Make slits to allow steam to escape and bake in a pre-heated, 400 degree oven until brown and puffy on top, about 20 minutes. Makes 6 servings. I serve a small salad on the side for lunch._______________________________________
1 pound orzo pasta 1 tablespoon extra-virgin olive oil 3/4 cup chicken stock 3 tablespoons prepared pesto 2 lemons, zested, zest chopped (I used the leftover lemons, sliced, for a garnish) Salt and pepper, to taste Preheat oven to 400 degrees. Cook the pasta in boiling salted water, following the timetable on the package approximately 8 to 10 minutes. Drain into a colander, and rinse with cold water. Drain completely. Grease the bottom of a casserole dish with the olive oil. Combine all of the remaining ingredients in a bowl and place them in the greased dish. Cover with foil and bake at 400 degrees or until thoroughly heated, about 20 to 30 minutes. Stir and serve. Yield: 10 servings Prep Time: 10 minutes Cooking Time: 35 minutes._______________________________________
Easy Chicken Noodle Soup
46 oz. chicken broth 2 sliced carrots 1-12 oz. can of shredded chicken 1/4 tsp. oregano 1 1/2 cups uncooked noodles 1 tbsp. minced onion 1/4 tsp. pepper 1 tbsp. celery flakes
Combine ingredients and bring to a boil. Reduce heat and simmer 35 minutes or till noodles are cooked. Simple and good._______________________________________
1/2 C butter or margarine 1 package (10-12 oz) vanilla or white chips, divided 2 eggs 1/2 C sugar 1 tsp. almond extract 1 C flour 1/2 tsp. salt 1/2 C seedless raspberry jam 1/4 C sliced almondsIn a saucepan, melt butter. Remove from heat; add 1 cup chips (do not stir). In a small mixing bowl, beat eggs til foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture just til combined. Spread HALF of batter into a greased 9" square pan, baked at 325 degrees for 15-20 min or until golden brown. Microwave jam until it's extremely runny but not hot; spread over warm crust. Stir remaining chips into remaining batter and drop by spoonfuls over the jam layer. Sprinkle w/almonds. Bake 30-35 min more . Cool and cut into bars. Yield: about 2 dozen.
Dark Chocolate Pavé with Raspberry Sauce
PAVÉ 2 cups milk 6 ounces bittersweet chocolate 1 cup sugar 1/2 cup butter 1 cup cocoa 1 teaspoon orange flavoring OR 2 drops orange oil 2 teaspoons unflavored gelatin 1 cup heavy whipping cream
RASPBERRY SAUCE 3 10-ounce packages frozen raspberries in syrup -- thawed Juice of 1/2 orange 1/2 cup sugar -- or to taste 1 1/2 tablespoons cornstarch
Pavé: Prepare 8 1/2" × 4 1/2" loaf pan by lining bottom and long sides with a double layer of wax paper which extends over each edge of pan. Set aside.
In a small heavy saucepan over medium-low heat, bring the milk to simmering. Add the bittersweet chocolate and stir occasionally until chocolate is melted, and mixture is smooth. Add sugar, butter and cocoa, and stir until completely dissolved. Do not allow this mixture to boil. When mixture is smooth, add orange flavoring and set aside to cool. In a small heatproof cup, sprinkle the gelatin over 3 tablespoons of cold water and allow mixture to soften for 2-3 minutes. Microwave on high for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Blend into chocolate mixture and set aside.
Beat the heavy cream in a chilled bowl with chilled beaters until nearly stiff and peaks hold their shape. Cool chocolate mixture to room temperature and fold in whipped cream. Pour into loaf pan and freeze 6 hours or overnight.
Raspberry Sauce: Process undrained berries and orange juice in processor or blender until smooth. Strain. In a small saucepan, blend sugar, cornstarch and strained berries. Place over medium heat and bring to a simmer, stirring frequently. Reduce heat and continue stirring until sauce thickens. Remove from heat and allow to cool. Makes about 3 cups.
TO SERVE: Remove from freezer approximately 20 minutes before serving time. Place 2-3 tablespoons raspberry sauce on each dessert plate. Slice into 1/2-inch slices with a clean knife dipped in warm water and place a slice on each plate. Garnish with thin slices of orange zest, and partially frozen whole frozen raspberries. Pass any extra raspberry sauce around the table. Yield: 16 servings.
Per Serving: 321 Calories; 19g Fat (48.4% calories from fat); 4g Protein; 42g Carbohydrate; 6g Dietary Fiber; 40mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.
Saturday Night Supper
1 pound ground turkey 2 cups frozen mixed vegetables 1 (15-ounce) can Italian-style tomato sauce 1 1/2 cups cooked small pasta shells OR 1 1/2 cups cooked elbow macaroni 3/4 teaspoon garlic salt 1/4 teaspoon pepper 1/4 cup grated Parmesan cheese
Heat oven to 400 degrees F.
Cook turkey in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
Spoon turkey into ungreased 2-quart casserole. Stir in vegetables, tomato sauce, pasta, garlic salt and pepper. Cover and bake about 30 minutes or until vegetables are tender; stir. Sprinkle with cheese. Yield: 4 servings.
Per Serving: 357 Calories; 12g Fat (29.4% calories from fat); 29g Protein; 35g Carbohydrate; 6g Dietary Fiber; 94mg Cholesterol; 1271mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates._______________________________________
Cornmeal Chicken with Casera Sauce
2 1/2 pounds broiler-fryer chicken (2 1/2 to 3-pounds) 2 tablespoons yellow cornmeal 1/8 teaspoon salt 1/2 teaspoon chili powder 1/4 teaspoon dried oregano leaves 2 tablespoons margarine or butter 2 tablespoons vegetable oil Casera Sauce (see below)
CASERA SAUCE 1 medium tomato -- finely chopped 1/4 cup onion (1 small) -- chopped 1 small clove garlic -- crushed 1 canned green chili or jalapeño pepper -- seeded and finely chopped 2 teaspoons cilantro -- finely snipped OR 2 teaspoons parsley -- finely snipped 2 teaspoons lemon juice 1/4 teaspoon dried oregano leaves
Heat oven to 375 degrees F.
Cut chicken into pieces; cut each breast half into halves and remove skin. Mix cornmeal, salt, chili powder and oregano. Coat chicken with cornmeal mixture.
Heat margarine and oil in rectangular pan, 13 × 9 × 2 inches, in oven until margarine is melted. Place chicken, meaty sides down, in pan. Bake uncovered 30 minutes. Turn chicken; cook until brown and thickest pieces are done, 20 to 30 minutes longer.
Prepare Casera Sauce; serve with chicken. Yield: 7 servings.
Mix all ingredients.
Per Serving: 162 Calories; 10g Fat (58.0% calories from fat); 13g Protein; 4g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat._______________________________________
1 package active dry yeast 3/4 cup warm water (105º to 115º) 1/4 cup sugar 1/4 cup shortening, softened margarine or butter 1 teaspoon salt 1 egg 2 1/4 cups all-purpose flour 2/3 cup blanched almonds -- chopped 3 tablespoons sugar
Grease 16 to 20 medium muffin cups, 2 1/2 × 1 1/4 inches.
Dissolve yeast in warm water in large bowl. Add 1/4 cup sugar, the shortening, salt, egg, and 1 cup flour. Blend with electric mixer on low speed 1/2 minute, scraping bowl constantly. Beat on medium speed 2 minutes scraping bowl occasionally. Stir in remaining flour and 1/3 cup almonds.
Spoon batter into muffin cups filling each 1/2 full. Mix remaining 1/3 cup almonds and 3 tablespoons sugar; sprinkle on batter.
Cover and let rise in warm place about 1 hour or until double. Dough is ready if indention remains when touched.
Heat oven to 350 degrees F.
Bake 15 to 20 minutes or until golden brown. Yield: 16 to 20 puffs (1 per serving).
Per Serving: 155 Calories; 7g Fat (39.4% calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 139mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
1 pound ground beef 1 small onion -- chopped 2 tablespoons Parmesan cheese -- grated 1/2 teaspoon garlic salt 1 (15 1/2 ounce) jar chunky-style spaghetti sauce 1/2 cup Mozzarella cheese -- shredded 4 slices French bread -- toasted OR 2 hamburger buns -- split and toasted
Mix ground beef, onion, Parmesan cheese and garlic salt. Shape into 4 patties, each about 1/2 inch thick.
Cook in 10-inch skillet over medium heat, turning frequently, until desired doneness; drain.
Pour spaghetti sauce over patties, heat until hot. Top each patty with 2 tablespoons Mozzarella cheese; let stand until cheese begins to melt. Serve on French bread. Yield: 4 servings.
Per Serving: 470 Calories; 24g Fat (46.0% calories from fat); 30g Protein; 33g Carbohydrate; 5g Dietary Fiber; 85mg Cholesterol; 1119mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 4 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates._______________________________________
Silver White Cake
2 1/4 cups all-purpose flour OR 2 1/2 cups cake flour 1 2/3 cups sugar 2/3 cup shortening 1 1/4 cups milk 3 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract OR 1 teaspoon almond extract 5 egg whites
MOCHA FROSTING 3 cups powdered sugar 2 1/2 teaspoons powdered instant coffee 1/3 cup stick margarine or butter -- softened 2 teaspoons vanilla 3 ounces unsweetened baking chocolate -- melted and cooled 2 tablespoons milk (2 to 3 tablespoons)
Heat oven to 350º. Grease bottom and sides of rectangular pan, 13 × 9 × 2 inches, 2 round pans, 9 × 1 1/2 inches, or 3 round pans, 8 × 1 1/2 inches, with shortening; lightly flour.
Beat all ingredients except egg whites and Mocha Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally.
Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
Bake rectangle 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely.
Frost rectangle or fill and frost layers with Mocha Frosting. Yield: 16 servings.
1. Mix all ingredients except milk in medium bowl.
2. Stir in milk until smooth and spreadable.
Per Serving: 387 Calories; 16g Fat (35.5% calories from fat); 4g Protein; 60g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 314mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 3 Other Carbohydrates.
Fresno Pork Roast
3 pounds boneless pork loin roast -- trimmed of visible fat 2 tablespoons cornstarch 1 tablespoon sugar 6 ounces orange juice 6 ounces unsweetened pineapple juice Dash salt Dash ground cloves 2 tablespoons lemon juice 1 pint fresh strawberries -- hulled and sliced
Place pork roast on rack in shallow roasting pan. Do not add water. Do not cover. Roast in 325 degree F. oven, until meat thermometer inserted in thickest part of roast registers 155-160 degrees F. Allow 23 to 33 minutes per pound for medium doneness. Remove roast from oven, let stand 10 minutes before carving. Meanwhile, combine cornstarch and sugar in medium saucepan. Stir in orange and pineapple juices. Cook and stir over medium heat, until mixture bubbles and thickens. Remove from heat and stir in salt, cloves and lemon juice. Carve roast with sauce. Garnish with strawberries. Yield: 12 servings.
per Serving: 199 Calories; 11g Fat (49.4% calories from fat); 17g Protein; 8g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 51mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates._______________________________________
1 cup all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 1/4 cup margarine or butter -- softened 1 1/2 cups fresh peaches (about 3 medium)* -- sliced 1/3 cup sugar 1 teaspoon ground cinnamon 2 egg yolks 1 cup whipping cream
Heat oven to 400 degrees F.
Stir together flour, 2 tablespoons sugar, the salt and baking powder. Work in margarine until mixture is crumbly.
Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8 × 8 × 2 inches. Arrange peaches in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
Blend egg yolks and whipping cream; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm. Refrigerate any remaining dessert. Yield: 9 servings.
Per Serving: 239 Calories; 15g Fat (54.0% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 136mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates.
* 1 package (8 ounces) frozen sliced peaches, thawed and drained, or 1 can (16 ounces) sliced peaches drained, can be substituted for the fresh peaches.
Olive oil (1 tbsp or less) 1 lb chicken breast meat cubed 3 green onions w/tops (scallions) 1 small onion, chopped Garlic to taste 1 tbsp cornstarch 1 cup skim milk 1/2 cup grated Romano cheese (or less) 12 oz fresh mushrooms sliced 14 oz can tomatoes drained and diced Basil to taste Pasta (12 oz.)
In large skillet cook chicken, green onion, onion and garlic in oil; saute until chicken is no longer pink. Stir cornstarch into 2 tbsp milk. Add to skillet with remaining milk, Romano cheese, mushrooms, tomatoes. Bring to a boil. Reduce heat and simmer 5-10 minutes until sauce is slightly thick; stir in basil. Toss pasta with sauce._______________________________________
I know that coconut contains some tropical oil but the amount of coconut used is so miniscule that I use it.
Coconut Delight Serves 12
9 whole graham crackers -- crumbed 3 tablespoons coconut flakes 2 packages fat-free vanilla pudding -- instant 3 cups skim milk 1 teaspoon coconut extract 1 cup fat free whipped topping
Mix graham cracker crumbs and coconut; pour 3/4 of them into sprayed 9x13 inch pan. In a bowl mix pudding mix, milk, coconut extract; whip to thicken. Fold in thawed Cool Whip.Spoon over crumb crust; sprinkle with remaining crumbs. Cover and refrigerate.
NOTES : WW123: 1 serving = 2 points
1 1/2 pounds plain turkey cutlets 1 1/2 tsp. cooking oil
Lemon Sauce 1/4 cup lemon juice 1 cup water 1/2 tsp. parsley flakes 2 Tbsp. cornstarch
sprinkle of paprika 1 tsp. liquid sweetener
Brush turkey with cooking oil. Broil 2 to 3 minutes on each side until cooked. Lemon Sauce; Combine firsst four ingredients in small saucepan. Mix well and heat and stir until it boils and thickens. Makes 1 cup. Serve over the turkey. 1 serving contains: 149 calories 83 mg cholestrol 70 mg sodium 3 g fat
This chicken can be prepared on an outdoor grill as well as in the broiler. Chicken has to be turned twice, first when you brush on glaze, second for browning it up a bit.
Orange Glazed Chicken
1/4 cup frozen orange juice concentrate, thawed (not diluted) 1/4 cup maple syrup 1 pound boneless skinless chicken thighs 1/2 teaspoon salt 1/8 teaspoon black pepper
Preheat broiler and coat broiler pan rack with cooking spray, (Line the bottom of the pan with foil to make clean-up easier). In a small bowl, combine the maple syrup and orange juice concentrate, stirring until thoroughly mixed. Trim the chicken of visible fat. Sprinkle the salt and pepper on the chicken and place it on the broiler rack. Broil for 5 minutes, then brush the tops of the pieces with some of the orange juice mixture. Turn the chicken over and broil another 4 minutes, brush with the glaze over the top and broil 1 more minute or until golden brown. Makes 4 servings. Enjoy, Stef. About 216 calories each serving, 23 g. protein,20 g. carbohydrates, 0 g. fiber, 5 g. fat, (1 g. saturated fat) 94 mg. cholesterol, 391 mg. sodium
I served this with Chicken couscous Bring 1 1/4 cups nonfat chicken broth to a boil, add 1 cup couscous, cover the pan and remove from heat. Let stand, covered, 15 minutes. (while the chicken cooks.) Use a fork to stir in a pinch of cayenne pepper and chopped fresh cilantro.
I also served with this Sauteed green beans. Heat olive oil in a large, nonstick skillet. Add green beans and thinly sliced garlic, cook, stirring occasionally, until the beans are crisp-tender and the garlic golden. Use enough of olive oil to coat the pan and beans, a few cloves of garlic, if you like a strong taste._______________________________________
CRANBERRY APPLE BREAD
2 cups peeled, chopped apples 3/4 cup sugar 2 tablespoons oil 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1 1/2 cups all purpose flour 1 teaspoon cinnamon 1 cup fresh or frozen cranberries 1 egg or equivalent amount of egg substitute 1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Grease a loaf pan. Combine apples, sugar and oil in a medium bow. Add egg, mixing well. Combine dry ingredients in a separate bowl. Add apple mixture, just until moist. Stir in cranberries and walnuts. Spread evenly in loaf pan. Bake one hour or until toothpick comes out clean.
Double Orange Delight
1/2 cup plain nonfat yogurt 1 tablespoon frozen (partially thawed) orange juice concentrate 2 large oranges -- peeled and sectioned 2 tablespoons semisweet chocolate chips 1 teaspoon shortening
Mix yogurt and orange juice concentrate. Spoon 2 tablespoons yogurt mixture onto each of 4 dessert plates. Arrange orange sections on yogurt mixture.
Heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Carefully drizzle chocolate in thin lines over oranges. Yield: 4 servings.
Per Serving: 88 Calories; 3g Fat (26.4% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 22mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Caribbean Jerk Pork Chops
1/4 cup water 1/3 cup lemon juice 1/3 cup chopped onion 1 tablespoon packed brown sugar 1 tablespoon chopped green onion 1 tablespoon canola or vegetable oil 3/4 teaspoon salt 3/4 teaspoon ground allspice 3/4 teaspoon ground cinnamon 3/4 teaspoon pepper 1/2 teaspoon ground thyme 1/4 teaspoon ground red pepper (cayenne) 2 1/4 pounds lean pork loin or rib chops (6 chops) -- about 5/8 inch thick
Place all ingredients except pork in blender. Cover and blend until smooth. Reserve 1/2 cup of the marinade; cover and refrigerate for basting. Trim excess fat from pork. Place pork in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour remaining marinade over pork. Cover dish or seal bag and refrigerate at least 12 hours but no longer than 24 hours.
Heat coals or gas grill. Remove pork from marinade; discard marinade. Cover and grill pork 4 to 5 inches from medium heat 8 to 11 minutes, turning frequently and brushing with reserved marinade, for medium doneness (160º) or until pork is slightly pink when cut near bone. Discard any remaining basting marinade. Yield: 6 servings.
Per Serving: 183 Calories; 8g Fat (40.8% calories from fat); 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 312mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates._______________________________________
5 LAYER DINNER (Main course)
1 lb. Hamburger 1/3 C. Chopped Onion Salt & Pepper (to taste) 2 t. Chili Powder 4 Med. Potatos (Sliced Thin) 1/3 C. Dry White Rice 1/3 C. Chopped Green Pepper 1 #2 Can of Diced Tomatos 1/3 C. Water 1/3 C. Catsup
Brown hamburger and onion in skillet til brown. Add salt, pepper and chili powder - cook for another minute or two to mix. Remove meat mixture from pan - layer in your potatoes in botton of same pan. Pour dry rice on top of potatos. Then layer the meat mixture next - then the green pepper. AS LAYERING DO NOT STIR. Pour can of tomatos with juice on top. Then mix your water and catsup together and pour over entire mixture. Place lid on pan and cook on low for 30 minutes. DO NOT STIR. When finished you have a very pretty presentable meal that is nicely complimented with corn bread sticks.Search for a recipe or just scroll down.
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